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This is one of the most popular snacks in Tamil Nadu. Especially on rainy day evenings munching these yummy bondas with hot Tea or coffee is absolute bliss. You can serve this either with coconut chutney and sambar,or you can eat it with tomato ketchup too 🙂

I used white sorghum seeds to prepare the batter. I am planning to incorporate millet in our diet. Jowar has lots of health benefits including lowering cholesterol and even helps in weight loss too. Also this is Gluten-Free 🙂 A healthy alternative to our regular dosa batter.

When we came to know about moving to London, the first thing I asked my mom to do is to prepare good molagapodi and sambhar podi. She is an expert in preparing these essential dry powders and even after marriage she gives me the podis regularly. Kindly check the recipe for authentic tambrahm idli po

I tried a smiliar ‘upma’ type preparation with my leftover cooked pasta and it worked great. Didn’t prepare any sauces, just tossed pasta in veggies and chilli powder. It tasted great. It took less than 15 minutes to prepare this easy, simple upma. I have used Penne however you can try this recipe w

I prepared a separate dry masala and added to this sundal. Incase if you don’t have to prepare the dry powder you can substitute it with chilli powder & coriander powder.

I prepared this as Nevedhyam yesterday. I have used green chilly to spice the sundal. If you would like to use chilli powder instead, you might do that as well.

Sundal is also one of the most important Naivedhyams prepared in Tamil Nadu. During Navarathri festival and during all other main poojas sundal will be offered to God. It is also a healthy snack. The procedure for preparing the sundal is same and only the pulses differ. You need to alter soaking tim

The dough is the same as you prepare for modhakam. Filling is different here.

Seppan Kizhangu_ in Tamil is nothing but Taro root. Similar to potatoes these are also Root vegetables rich in Starch. Very easy to prepare and this time I didn’t use rice flour or corn flour to get a crispy outer layer. However you can add 1 tbsp of any of this flour to achieve a crispy skin.

This is my favorite in festival menu. But this is a tricky dish to prepare too. Initially when I got married I struggled a little to prepare this. But then after started making it more often, now I can say I am kind of good at it. Grinding the urad dal is key in making crispy (outer layer) & sof