Cumin Seed / Seeragam

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Beetroot Chutney / Beetroot Thogayal ( for Idli / dosa )

When I heard bout this chutney I wasn’t sure how it was going to taste, because till then I tasted only poriyal varieties.   This Chutney turned tasty and rich in color. If you want to add color to the plate add this. It goes good with Idili and Dosas.

Beetroot has lot of health benefits. It helps lower blood pressure, preventing bad cholesterol, treating anaemia. But consuming too much also has it’s lower side, it has oxalates which prevents calcium from being absorbed by body and thus build up as Kidney stones.

BeetrootChutney
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Hotel Sambar / Tiffin Sambar

Any one would be delighted to hear the recipe cooked with restaurant style at home. I am sure of that kind. This is a tamilnadu style Hotel Sambar more like Saravana Bhavan Sambar. I love this with idili, dosa, pongal and other tiffin items. The ground Masala added at the end gives the extra taste.
Hotel Style Sambar

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Onion Samosa with Puff Pastry

This snack is apt for evening crunching. It’s very easy to prepare and tastes good. These kind of puffs we get all over Tamilnadu with bit of stuffed masala added with Vegetables. The same method can be followed to prepare vegetable samosa or Veg Samosa with the vegetable fillings.

Onion Samosas with Puff pastry sheet
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Raw Mango Rice / Mangai Sadam

Mango rice preparations is much similar to the lemon rice but will be with mango’s sour taste added coz of raw mango prepared in tamilnadu style. My friend advised me not to make any dishes with onions on Varalakshimi Nonbu and I decided to make this. So this rice don’t have onions, but if needed they can be added.

Raw Mango Rice / Mangai Sadam

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Tamilnadu Ven Pongal

Venn Pongal is a eaten as a breakfast item in Tamilnadu. The rice &  moon dhal cooked in ghee tastes awesome with coconut chutney. This is very easy to prepare, trust me no one dislikes this pongal. The best combo for this is Medhu Vadai with Coconut Chutney.

Ven Pongal

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Nattu Kozhi Kulambu / Chicken Gravy

This is some what similar to the way we prepare chicken kuzhambu at kongunadu houses. We don’t add star anise, black stone flower. I added those to get the extra aroma which suites well for idili and dosa. Preparing this with the whole chicken gives an extra ordinary taste. Chicken thighs or breasts can also be substituted but will get the taste little closer to the original.

Chicken Gravy / Nattu Kozhi Kulambu

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