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Barnyard Millet Flour Halwa
Instant Rasam
Poosanikai Rasavangi
Dilpasand
Carrot Green Peas Poriyal
Manga Pachadi
Tamil New Year , Neem flowers and Mangoes all go hand in hand . The season changes and the festival is celeberated by using mangoes and neem in many forms .
Tamil New Year also called Puthandu heralds the beginning of the Dravidian New Year in Tamil Nadu . Also called as Varusha Pirappu in Tamil meaning the birth of a new year .It begins with the arrival of yet another year of peace prosperity, and thanksgiving to the Gods for a good year .The festival is celeberated on the first day of Chitirai which is the Tamil month .
Neem Flower Rasam
Cucumber Pachadi
Pineapple Rasam
Hotel sambar (SaravanaBhavan Style)
Many of us have tasted this popular side dish sambar with almost every tiffin served in the famous Hotel Saravana Bhavan also called as HSB sambar . after many trials it is now known that secret to the delicious sambar is grinding fried gram /pottukadalai with tomatoes .
Arachavitta Sambar
Mambazha Puliseri
Kurukku Kalan | Vishu Onam Sadya recipe
Curry leaves Kozhambu
Curry Leaf Podi
Curry Leaf And Ginger Chutney Inji Karuveppilai Thogayal
Coconut Mint ChutneyHotel style
Hotel Style Ghee Dose
Avakkai Mango Pickle
Aavakkai oorugai, known as raw green mango pickle in English, is a staple condiment prepared in Tamil Nadu households during the summer months, much like in other states. Each family boasts its unique recipe, blending various spices and employing distinct methods of preparation.
Sponge Idli | Kushboo Idli
Sponge idlis, also known as "khushboo idlis" in certain parts of Tamil Nadu, are renowned for their exceptionally soft and spongy texture, making them ideal for both children and the elderly. Interestingly, the origin of the name "Khushboo" remains a mystery to me.
