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In Karnataka, ‘Vaangi Bath’ (Brinjal Rice) is a popular rice recipe that is prepared from fresh spice powder instead of store bought Red Chilli Powder& Coriander Powder combination. This recipe is inspired from Vaangi Bath preparation however the spice powder I used is very simple with minimum ingredients and this rice can be prepared within 30 minutes. A great lunchbox meal that stays fresh, aromatic for a longer time. You can prepare this powder in a large batch and can use it while preparing dry subzi like potato fry, brinjal fry, cauliflower poriyal etc. They taste delicious. I served this…

When you order mini meals in any restaurants like Saravana Bhavan , A2B the Sambar Rice will be of smooth, melt in mouth texture. Unfortunately the quantity they provide is very less and most of it is occupied by Shallots & Drumstick 😉 Thats a different story altogether We can achieve the same taste when we prepare at home as well. This is different from Karnataka’s BisiBele Bath. Sambar Sadham recipe is inspired from my mother-in-law. Our extended family is a big one and everytime during a family function or gettogether we have atleast 20-25 members gathering at her…

“Paruppusili” in Tamil is nothing but a stir fry of vegetables that are spiced with lentils & dried redchillies. In Tamil Brahmin households paruppusili is a traditional dish that is mandatory in Kalyana Sapadu & in any type of feast during special occasions. The ideal combination of Paruppusili is either vathakuzhambu (spicy tangy onion curry) or morkuzhambu (buttermilk based gravy). French Beans,Banana Flower,Cluster beans are the common vegetables that are used in preparing Paruppusili. However in recent years I have made it with other veggies like Cabbage,Tindora and even with spinach. Brussel sprouts is similar to cabbage and has a…

‘Pitlai’ (பிட்ளை) is a traditional tamil brahmin dish which is prepared using either bittergourd or brinjal along with chickpeas. Unlike sambar, consistency of pitlai is very thick and can be served as a side dish to Idli/Dosa too. The recipe given below is exactly how my maternal grandmother and my mother makes it. However you could try few variations as mentioned below : – Kabuli channa or brown chickpeas is ideally used while making pitlai – You could substitue it with white chickpeas or green peas – Generally coconut paste is only used to spice the ‘pitlai’.However we do add…

Sambar Rice is like the ‘kichdi’ of SouthIndia. Perfect comfort food to have during elaborate weekend lunch or sometimes during dinner too. This recipe is based on Tamil Nadu style of cooking. It is prepared generally from Rice and Toor Dal. In recent days due to various health reasons people are trying to switch from White Rice to millets for day to day cooking. This sambar sadham recipe is made using Barnyard Millet(Kuthiraivali in Tamil) & Masoor Dal. Also this is the best way to sneak in the vegetables and even fuzzy eaters will love this dish.The millet version tastes…

This is one of the quickest sundal recipes that I prepared during this navarathri season. I used Frozen Sweet corn kernels. If you are using fresh corn then make sure to cook it in boiling water for about 15-20 minutes with a pinch of salt and turmeric.

I have been in Bangalore for about 3 years and hence couldn’t get away from eating ‘Bisibelebath’ 🙂 🙂 After marriage I tried this dish twice but I didn’t get the exact Karnataka flavour…This Sunday after reading so many blogs and websites I tried the recipe.It came out really very well…Am shar

Iyengar (Vaishnavas) community is specialist in preparing this Puliodharai.It is given as ‘Prasadham’ in vaishnava temples and sometimes in other temples too.I just love the sourness and the mix of spices in this dish.I have tried to bring out the authentic Iyengar taste in Puliodharai. I learne