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In this post I share an easy recipe to make curry leaves chutney. You can store this for about 3 to 4 days in the refrigerator. About Curry Leaves Curry leaves also known as Karipatta or Kadi patta are an important herb used in traditional South Indian & Maharashtrian cooking. Almost every savory dish begins or ends with a tempering of curry leaves, mustard seeds and/or red chilies. Curry leaves not only impart a unique nutty, sweet & pungent aroma but also work as a digestive aid (if you eat them)....

Making traditional Steamed Modaks take some time as you need to prepare the outer covering and the filling both separately. Shape them and steam. These dry fruit modaks are an easy alternate to the traditional modaks especially if you do not have time. During Ganesh Chaturthi we all make many kinds of modaks. These dry fruit modaks can be made the same way as I have shown or can also be made as stuffed modaks....

Egg paratha is made in 2 ways. I have shared both of them – 1 in the recipe card and the other in step by step photos. The first method is popular in the North Indian states where egg mixture is poured inside the half cooked paratha layers. If you are a new cook then I suggest using the second recipe. You can also check more Paratha recipes hereAjwain parathaMix veg parathaPalak parathaMethi parathaLauki parathaPaneer paratha Method 2 – Preparation for egg paratha Add 1/2 cup wheat flour to a bowl....

You may also like to check this Gutti dry vankaya fry. To make most stuffed brinjal curry recipes, ingredients like onions, peanuts, coconut, red chilis and mild spices are used. This andhra style brinjal curry goes perfectly well with white rice, chapathi or even with biryani. Yes, in tamil nadu, biryani is served with egg plant curry. Even in Hyderabadi cuisine, this Bagara baingan is served with biryani. To make enne badanekai or nune vankaya, brinjal is first stuffed with masala and then shallow fried in oil....

But should not be consumed raw unless it is pasteurized or boiled well. The excess milk after the calf consumes is distributed among friends and relatives to express their joy of the new arrival i.e. the calf. To make junnu or kharvas, on the first day, this milk is mixed with regular whole milk, jaggery, cardamom powder and pepper. Then it is steam cooked until it firms up and becomes a pudding....

Kashmiri pulao makes for a great meal anytime of the day and can also be served in parties or family dinners. It is so colorful with amazing toppings of fried onions, crunchy nuts, raisins & seasonal fruits. Plus it’s kids friendly too! About Kashmiri Pulao Kashmiri pulao is a traditional rice dish from the Kashmiri cuisine, where basmati rice is cooked with lots of spices and flavorsome broth. It is topped with ghee fried almonds, cashews and raisins....

About Malpua Malpua are traditional North Indian pancakes made with wheat flour, jaggery or sugar and cardamom powder. Various ingredients like semolina, fennel seeds, milk, khoya, coconut, yogurt and even fruits like banana are sometimes added to the malpua batter. Malpua is a festive delight & are traditionally made in many Indian homes during festivals like Holi, Navratri and Diwali. In India, you are most likely to find a zillion versions of this celebration treat right from the households to the halwai shops (sweet shops), one different from the other depending on the region....

What is Onion Pakoda? Pakoda also known as pakora are a deep fried snack from the Indian Sub-continent. These are made with besan (gram flour), salt, spices and a main ingredient like onion or a vegetable. Onion pakoda has onions as the key ingredient and these are the most popular snack in India. Turn to any street corner across India, and you’ll find a vendor, eatery or food stall selling these fresh from the stove....

What is pesarattu? Pesarattu is a thin breakfast crepe made with green gram, ginger, cumin & chilies. The term “pesarattu” is a blend of 2 Telugu words – pesara & attu. Pesalu or Pesara is the Telugu name for green gram & attu translates to dosa or crepe. How is it made? To begin with whole mung is rinsed and soaked briefly for a few hours and then ground to a batter with spices....

This ragi cake is made of no refined ingredients and is quite healthy if eaten in moderation. It can be served to toddlers for an evening snack. I recently happened to make this cake again after a very long time so thought of updating the post with a video. If making for toddlers, it is good to use melted butter than oil. But the recipe works with both. You can also make this with powdered jaggery, brown sugar, coconut sugar or palm jaggery....

About Sweet Pongal After preparing sweet pongal it is offered as naivedyam to the Sun God as a part of the Thanksgiving ritual or puja. There are so many pongal recipes that are followed in South India based on the family traditions, customs, taste and main importantly region where they live. So one may find sweet pongal recipes with varying ingredients like moong dal, Cow’s milk, Cow’s ghee, jaggery, sugar, coconut etc....

About Turmeric Milk Turmeric Milk is a traditional Indian beverage made by mixing turmeric root and crushed long pepper known as pipli into hot or warm full fat milk. Also known as Haldi doodh, it is an age old ayurvedic remedy used to treat cold, congestion, cough, wounds, and other ailments. The main compound in turmeric is curcumin. Piperine, the compound found in long pepper was believed to enhance the bioavailability of curcumin in turmeric....

Both versions of pongal are offered to Goddess Durga & Lakshmi during Navratri, Varalakshmi puja and even on regular days. Many households also have a custom of offering this during Friday and Saturday Pooja. About Ven Pongal Ven Pongal is a traditional South Indian dish made with rice, split yellow mung dal, ghee, cumin, ginger, pepper and curry leaves. The word “Venn” means “White” in Tamil and “Pongal” means “to bubble & overflow” which signifies abundance....

They taste absolutely great and tasty than any other beans. If these are available in your local markets, do try them, you will love it. I have made it with no garlic, no onion, no green chili, no ginger, and no coconut, if you wish you can add any of them. But onion does not add any taste. It is not a very dry curry, it’s moist and goes well with chapati and rice too....

I make vegetable stir fry often for the kids’ school box to go with lemon rice, coconut rice, pudina rice or any flavoured rice dishes. My kids’ do not prefer gravy sides for the lunch box so this carrot poriyal comes to my rescue very often. This also goes well as a side with Chapati, Dal Fry, Rasam or Sambar & rice. I would say just serve it as a side in any meal....

What is cham cham? Cham cham is a Bengali sweet made by curdling milk and then shaping the coagulated solids to cylindrical shape pieces. These are cooked in sugar syrup similar to rasgullas to get a soft, spongy and light texture. Cham cham sweet is then garnished with mawa or coconut and pistas. Cham cham is made almost on the same lines as Rasgulla and Rasmalai. So here are the tips to make the best cham cham sweet....

Traditional chicken biryani is made by layering marinated chicken at the bottom of a pot followed by another layer of par cooked rice, herbs, saffron infused milk & ghee. I have shared that traditional Hyderabadi biryani here. The recipe shared here in this post details a short cut method to make a simple one pot delicious chicken biryani that you can make in a pressure cooker or a pot. So what I have shared in this post is not a dum style biriyani yet it will surprise you with a good aroma and taste....

Korma is a South Asian dish that’s very popular across the world like Chicken Biryani, Chicken Tikka Masala and Butter Chicken. In this post I share how to make the best tasting authentic Chicken Korma, the easiest way. About Korma Korma originated in South Asia, & has its roots in the Mughal Cuisine. The English term Korma is derived from the Urdu word “qorma” which means “To Braise”. So basically korma is a dish where meat is braised in fats like ghee, oil &/or yogurt....

About Curd Rice Curd Rice is a South Indian dish where soft cooked mushy rice is simply mixed with curd (Indian yogurt) and salt. It is later finished off with a flavorful tempering made with basic whole spices & curry leaves. Optionally garnished with some coriander leaves. Curd rice is also known as Thayir sadam in Tamil & Daddojanam in Telugu. It is a traditional food and is offered to the Hindu gods during pooja....

Sago, is more popularly known as sabudana in Hindi and are used in to make many dishes like sabudana khichdi, sabudana vada, sabudana kheer and payasam. Most people make foods with sago during fasting or festivals to offer the deities. Javvarisi payasam is one such traditional dish from Tamilnadu. About this recipe Make this javvarisi payasam either on the stovetop or in instant pot with my easy instructions. It is creamy & delicious with lots of traditional flavours that come from jaggery and cardamoms....