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My Summer holidays are spent mostly at my grandma’s place.We used to eat direct lunch at 11am and by evening 4pm we have light tiffin to go with coffee.This is…

Most of my lunchbox (husband’s) recipes are super simple & can be put together in 20 minutes. Shiva leaves home by 8:15 and it is difficult to make elaborate lunches.…

This is very similar to the typical Tomato Rice prepared in SouthIndia but just the spices/drypowders used here are slightly different. In general when I make vegetable pulao, i only…

Idli & Dosai are the common breakfasts in my house. I always have batter stocked in my fridge.  Or else I feel stuck especially on busy weekday mornings. The husband…

Once in a week my school & college days’ lunchbox menu will definitely have Lemon Rice/Tomato Rice with a piece of Lemon Pickle as sidedish. Such a humble yet comforting meal. Even after eating it all these years am never bored or tired of SouthIndian variety rice ☺️ Maybe because of the gene I suppose. This tomato rice recipe is my own & have been following it for years. It is slightly different from my mom’s. Her recipe doesn’t include garlic & garam masala powder for flavor. The best side dish for this rice is obviously Potato fry but for…

This is such a versatile healthy side dish that can be served with Rice ,Roti or even with Dosai too ☺️ The basic ‘koottu’ (கூட்டு) recipe contains 3 important components 1. Veggies – Pumpkin, Carrot,Eggplant,Drumstick, Snakegourd,Spinach,Chow Chow,Cabbage are the most commonly used vegetables. 2. Daal (lentils) – A cup of pressure cooked daal. It could be either a mix of moongdal and channa dal or just moongdal or toordal 3. Coconut Paste – This paste is essential. All you need is fresh coconut, green chilli & jeera. However if you want you can add peppercorns, ginger & garlic too Once…

‘Poriyal’ (பொரியல்) is dry stir fry of veggies that is served as a sidedish with Rice,Sambar or any southindian lunch. Its very very easy to make and the below recipe can be used with various vegetables like Beetroot, Cabbage, Spinach, Snakegourd, White Pumpkin, Any squash varieties, Raw banana,Eggplant etc. 1. Instead of boiling the veggies separately you can directly saute them in frying pan. However sprinkle water and keep an eye on the veggies. They might get charred if it lacks moisture 2. You can add sauteed onions,tomatoes too if you want along with beans & carrot I used dried…

My mom makes this spicy,tangy ‘Milagu kuzhambu’ whenever we come back home from a trip or vacation. The reason behind this is that we used to be tired from travel & from all those restaurant foods, this ‘kuzhambu’ is considered as a cleansing food. There are no vegetables involved, no onion/garlic , no extra spices. A very simple south indian style ‘pachadi’ (similar to yogurt based Raita with a Tadka) & a pappad (preferrably sutta appalam) are served as side dishes. This kuzhambu is a very common recipe in Tamil Brahmin community. Especially for nursing mothers we serve this kuzhambu…

Manchurian is one of the most popular Indo Chinese starter recipes. It has the right blend of Indian spices & Chinese sauces.Cauliflower,Babycorn,Paneer,Mushroom etc are widely used in preparing this starter. I tried recreating the recipe using Idli. Idli being the staple breakfast of many household

Sometimes? or most of the times 😉 we Tamilians like to stuff ourselves with food. We are very emotionally attached to food I would say. Especially during festival times each and every household will have their own menu comprising all their family members’ favorite food items. Deepavali and Ponga