RASAM UPMA

rasam upma using left over rasam

I am sure this is an intriguing post to many about a rasam upma !.there is nothing mysterious about the dish, just the humble upma made with left over rasam .Why left over rasam ? because in many Tamil households, rasam is an integral part  of the menu and in many cases it is left over… 

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Araithavitta sambhar Sambhar prepared by using freshly roasted and ground spices )

I personally call this the Queen of South Indian Sambhars as it is so yummy, lip smacking and one is tempted to eat more rice  just to have the tasty Sambhar. This is the typical Sambhar  called hotel style or Tiffin  Sambhar served in South Indian restaurants as an accompaniment to Idlis, Dosas and Pongal…. 

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Mysore Masala Dosa

Mysore Masala Dosa is perhaps one of the top dish ordered in any vegetarian restaurants more popular in South India and equally  relished  in the Northern states. The name itself has one drooling as it is such a fascinating dish combining spicy red chutney and filled to bursting  with a lovely concoction of gently cooked potatoes with onions and… 

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