The first thing which comes to mind on a rainy day is a cup of tea and some hot bajji’s. And of course you can pretty much get it at any roadside shop. Batter consistency is very important for making nice crispy bajji’s. The South Indian versions don’t have anything stuffed inside the chilli.
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Medhu vadai is a very famous savory fritter, a common breakfast item in Tamilnadu served along with idili or ven pongal as combo. It’s also often soaked in Sambar or Curd and served as Sambar/Curd vadai.
I love to have this with coconut chutney as side or soaked in curd.
Ghee rice is an easy prep which fits all special occasions. I had it with Nilgiri Chicken Kurma as a side, but this can be combined with any chicken/veg gravy. If you are having guests at short notice, here’s a simple recipe to surprise them for sure.
Chettinadu recipes are one of our favorites. Chettinadu recipes have a nice blend of spices which makes it unique and adds the taste and flavor to the dish.
Mutton takes longer time to cook without pressure cooker. With the pressure cooker 3-5 whistles cooks mutton well done. If the pressure cooker is not used, it has to be cooked for at least an hour.
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“The fewer ingredients, the better taste” is true for Mutton Kothu Kari which is one of my favorites. This is one of the Sunday Non-Veg specials at my home. As and when the mutton starts to cook the aroma fills the home and makes you real hungry. I generally have it with steamed white rice or chapathi. I used home made curry masala and fresh ground ginger garlic paste to get the real taste of mom’s cooking. The secret of getting a better taste for any recipe is to add the fresh ground ginger garlic paste, you’ll definitely notice the difference.
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Thank you friends for the constant queries and support. We have moved from Arkansas to Austin, Texas. We are really liking Austin, it feels a lot like India.
It took a little while to get back on track from the busy moving, exploring/enjoying the new place etc and the lazy mood that follows after the exhaustion.
I have lots of recipes to post in my draft. I can’t wait to post them soon. I can say hopefully that I’m back from the long pause/vacation/break or whatever.
Here’s today’s recipe, Kerala Fish Curry. The reason why I like fish is it’s very rich in protein, no cholesterol and wont feel heavy.
When there’s an option for fish and chicken I would always prefer fish. I am trying out different varieties of Fish dishes to not get bored of my favorite ones.
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