Rasam is very famous side in South India and prepared in most of the south Indian Families. Rasam rice would be must in most the lunch meal. Rasam rice served along with vadam or pappad makes a very good combination. Most of the kids love white rice mixed up with…
Dry Gongura Chicken Fry / Dry Pulicha Keerai Chicken Fry Sorrel leaves has high levels of vitamins A and C. It’s used in the treatment of Jaundice and also helps for the problems like Indigestion and Cold. We used to grow sorrel leaves at our back yards and pluck them…
Recently I got Ragi Vermicelli sent by my Mom from India. It’s a very healthy and alterative way of taking it. Just followed the instruction written on the cover.
In Tamilnadu, we use rice, urad dhal and fenugreek ground mixture for making dosa, Idili and paneeyaram. The softness depends on the ratio of these items mixed together for grinding. Plain Dosa prepared from the batter. Idili prepared from the batter.
Mughlai Cusine is one of the aromatic food from Mughal Empire. They were spread across Pakistan and India. This is one of the mild chicken gravy which matches well with any roti varieties.
Making Curd differs from one to another person. I found the following is the better way to make Curd in US. This makes a tasty thayir at home.
Dosa, Idli are a common tiffins in South India homes. At any house these two will be a meal course either for breakfast or dinner. This is a Chettinadu special gravy and different from the usual one prepared. Have fun !!