Your Everyday Cook
Welcome to my Blog
Dhideer Rasam | Instant Rasam
Ragda Patties
Ragda Patties stands out as one of the most popular chaats, a lip-smacking snack widely available at the vibrant street food stalls of Mumbai. These chaat shops, scattered across busy areas, draw crowds eager to indulge in the delightful flavors of this dish
Poricha kootu | Poritha Kootu
Kalyana veetu Sambar ( sambar served in wedding )
Some say that Sambar was an accidental dish when the helper accidently poured tamarind pulp into the Maratha dish Amti.
Some stories say that the dish Sambar was made when the Marathas of TN ran short of Moong Dal and Kokum during the preparation of Amti , they used traditional toor Dal and Tamarind pulp used in the making of of Kulambu.
Srardham Samayal
The term "srardham" is employed by Brahmins who undertake the annual rites for the deceased. Each year, sons fulfill the annual rites for their departed parents. Delving into the intricate details of how srardham is performed is beyond the scope here, given its precision and strict adherence to rules. It is recommended to seek guidance from elders and vadhiyars for accurate instructions.
Coriander powder
dry coriander powder
Vada pav
delicious street food Mumbai vada pav
Pav bun | Laadi Pav
Delicious soft pillowy pav buns that you can bake even better than bakeries
Avani Avittam and Hayagreeva Jayanthi
Sambara Puli | Coriander podi
Sambara Puli, also known as Coriander Podi, is a cherished traditional recipe hailing from Palakkad and various regions of Tamil Nadu.This culinary gem, akin to a medicinal ball, is typically relished alongside breakfast items such as idli, dosa, and curd rice. Comparable to the celebrated Naartha elai podi, crafted with fragrant citron leaves, Sambara Puli shouldn't be underestimated, despite its humble ingredients. A staple in many Tamil households, this age-old preparation holds a unique status.
Aadi Perukku | Padinettam Perukku
Wheat Rava Dosa
Aadi Perukku / Aadi 18
Basic Pulikaachal for tamrind rice
Coconut Rice
Aadi Pandigai Lunch menu recipes
aadi -pandigai-south indian recipes
Aadi Ammavasai and recipes
Aadi Amavasai" refers to the new moon day (Amavasai) that falls during the Tamil month of Aadi. Aadi is the fourth month in the Tamil calendar and usually spans from mid-July to mid-August in the Gregorian calendar. Aadi Amavasai is considered a significant day in the Tamil culture, and it holds religious and spiritual importance. During Aadi Amavasai, many people, especially in South India, perform rituals and ceremonies to honor their ancestors. It is believed that offering prayers, performing rituals, and making offerings on this day can bring peace to the souls of departed ancestors and help in their spiritual journey.
Hotel Sambar | Tiffin Sambar
Instant Poha with Instant Chutney
