Delicious brinjal pickle that can be relished almost immediately as the fried brinjals are tender , the oil and spices mix well in an hour , for best taste , you can use after 24 hours . As brinjals are available through the year , we can make in small batches. I never thought i…
This post has two recipes , one for roasted red bell pepper chutney and the other recently added green bell pepper chutney . Roasted red bell pepper chutney : In this recipe Iam using roasted bell peppers which Iam greatly fond of by making a chutney using gram dal, roasted pepper and some coconut. This…
Beetroot Pachadi is one of the side dishes or a dip prepared during the festive lunch of Onam, Vishu and even for Tamil New Year . Pachadi in the South Indian version is basically a grated , cooked vegetable used to mix with yogurt, and a spiced coconut ground paste is added to give a…
One of the most popular cuisines around the world must surely be Thai cuisine . I thought i had my taste buds fixed and wouldn’t easily adapt to any other cuisine and would most likely experiment with some trepidation , sounding a bit extreme there but that is who I am ..until I tasted some…
The humble curry leaf is packed with incredible nutrients to combat so many ailments and diseases that it’s no wonder our moms and grandmas included it in as many dishes as possible mainly as a garnishing and even added some in rasam podi and sambar podi while grinding the podi in bulk . Sadly we…