Recent Posts
Lemon Sevai
What is Lemon Sevai? Lemon Sevai, also known as Lemon Idiyappam, is a delightfully zesty South Indian dish that combines soft rice noodles with a fresh lemon juice and seasoned with mustard seeds, curry leaves, and crunchy peanuts. Perfect for breakfast, lunch, or a light dinner, this dish is quick and easy to prepare, making it ideal for busy mornings or light dinners or even as a tea time snack. Lemon Sevai holds a special place in South Indian cuisine and is a staple in many Tamil Nadu households. Over the years it has gained popularity across South India and is breaking barriers to be one of the quickest and much loved meals that can be put together. How to make Lemon Sevai To make Lemon Sevai, start with steamed rice noodles. You can either use leftover idiyappam or sheviyo as…
Uddina Kadubu | Ragi & Urad Stuffed Dumplings
Introduction to Uddina Kadubu Among the many lesser known South Indian rice based delicacies is the Uddina Kadubu or rice dumplings with a black gram filling. I was introduced to this unique and traditional North Karnataka style dish while I was indulging in some random post lunch scrolling on Instagram. The recipe was shared by Savitha Enner @cooklikeayogi. The many joys of being on social media is that you get exposed to so much information shared by content creators spread across the world. The recipe I saw was inviting me to try it out and I did just that. While the dish itself was new to me, what appealed to me even more was the fact that this variation was made with ragi (finger millet) flour instead of rice and was something like a cross between an taco and a…
Keerl Ani Moog Sukho (Bamboo Shoots & Sprouted Green Gram Sauté)
This post was first published on 4th November 2011 and is now updated with new pictures My blog would be incomplete without one of the most traditional recipes – Keerl ani Moog Suko which is actually a seasonal delicacy so those of you who are familiar with this preparation will wonder why this recipe is making its grand appearance in November instead of July or August. Well, as usual this was pending for a long time and I had prepared it right after the monsoons – the season when you start getting Bamboo shoots in the market. My husband is very fond of it and has an acquired taste for it unlike me. The first few times he prepared it I didn’t like it at all. Keerl (bamboo shoots) is something you will either love or hate. The acrid (bitter)…
Homemade Jamun Wine | Java Plum Wine
Jamun wine is a delightful and unique beverage that captures the essence of the delicious purple fruit, Jamun (also known as Java plum/black plum or Indian berry). With its rich flavour and vibrant colour, making homemade Jamun wine is a rewarding experience. In this comprehensive guide, I will take you through the step-by-step process of crafting this exquisite wine in the comfort of your own home. Step 1: Selecting Fresh and Ripe Jamun To create the finest Jamun wine, start by choosing fresh, ripe, and high-quality Jamun berries. Look for berries with deep purple hues, as they are packed with natural sugars and flavours essential for the fermentation process. Avoid overripe or underripe berries, as they may affect the wine’s overall taste. Also, ensure that the berries are not infested. Farmers who do not use pesticides at all may end…
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Homemade Baby Food – Ukad (Maharashtrian Style Savoury Rice Flour Porridge)Today’s recipe is something really nice and tasty for our tiny tots. It is one of the ‘bases’ as I call it. Instead of always serving rice to my little daughter who is now 15 months old, I sometimes serve her pasta or chapathi. But of late I have notice …
