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Being a tambrahm, growing up eating vethakuzhambu & poricha kootu I used to think mushroom as some non-vegetarian stuff when I was a kid 🙂 Things changed after I got married. Shiva is very fond of mushrooms and whenever we go out for dinner he will defnitely order something made out of it. Ev

This is such a simple yet healthy breakfast recipe. Or you can even pair it with curd and have it in your lunch menu. It takes around 15 minutes to prepare this dish. The following measurement serves two.

This chutney can be used as a spread or dip while making Stuffed Chapathis, Sandwiches too.

‘Spinach/Palak’ – in tamil it is பசலக்கீரை. I prepared a simple kootu(gravy) as a sidedish for lunch. We can try the same recipe for other Keerai varieties too.

I usually enjoy eating this tangy,spicy Vengaya vathakuzhambu along with sutta appalam.Today being a saturday,decided to make a simple yet tasty lunch.So opted for this curry and Palak Keerai kootu.

Monsoon started and its time for munching some traditional ‘rain’ time snacks 🙂 :). Onion Pakoda comes first in my mind for two reasons.It is easy to prepare and with its crunchiness accompanied with a cup of ‘degree kaapi’ can do wonders.

This recipe was lying in ‘Draft’ for a longgggg time i guess 🙂 Finally publishing it.

If you looking for a lighter lunch or dinner then Stir fried vegetables is a great choice. This way you can try and eat whole bowl of veggies atleast once a week.

Make this corriander chutney (kothamalli in tamil) _as an accompaniment for snacks or for traditional south indian breakfast like Idly,Dosai.

Cutlet is such a filling snack and nutritious too. During childhood train journey “appa” used to get these cute little “heart-shaped” cutlets without fail. This is the first i prepared them at my home and it was nostalgic.Incase if you are cautious about calories you can pan fry them instead of deep