Ancient Brass Collection
Brass is very attractive and useful . This was the choice of our ancestors for cooking needs and also used extensively in many other items of everyday use .
Brass is an alloy of copper and zinc .
Brass was earlier used in small towns and villages to cook the food. But nowadays it's commonly used to increase your immunity. Benefits Of Brass Vessels are:
Helps to increase your body immunity.
Heats up quickly, reducing gas usage .
Helps in curing respiratory diseases like
cough and asthma. Helps to sharpen your brain memory as zinc is present in the brass.
Brass vessel Prevents abdominal infections
Helps to add extra taste your food.
Water stored in a brass vessel increases strength and immunity.” In addition, it also helps pacify pitta (burning sensations, aggression), increases haemoglobin count, and improves the general condition of your skin.
Solid brass is a strong and durable metal. The combination of zinc and copper contribute to the strength of the material. Long-lasting – Unlike aluminum and plated steel, a solid brass fixture won't need to be replaced because of rust or corrosion.
Mahalaya Palagaram made simple and light - from kollu dosai to barnyard millet ghee dosa, karuppu ulundhu adai and sweet red rice poha puttu. Wholesome tiffins made with love for the festive season.
A wholesome twist on your everyday dosa — barley dosa is crispy, fiber-rich, and easy to make at home. Here's how.
Khaali dosey is a South Indian classic — thin, crisp, and full of natural pores from batter that spreads on its own on a hot tava. This post shares two ways to make it: a convenient dry-flour method and the traditional wet-ground version, so you can pick whichever fits your kitchen.
Five variety rice recipes I make on repeat for lunch boxes — from vibrant Beetroot Rice to temple-style Puliyogare — with my notes on what freezes well, what to eat fresh, and how to pack each one so it stays good till lunchtime.
Ganesh Chaturthi festive lunch thali on banana leaf with rice, sambar, rasam, poriyal, vada, payasam and kozhukkattai
Ganesh chaturthi is an important Hindu festival celeberated with great fervour all over India . Many sweets and snacks are prepred as offering in Neivediyam , one such is the popular karchikai/somas or karanji as it is called in many states .
Uppu kozhakkai or salt kozhakkat / ulundh kozhakkatai for Ganesh chaturthi prepared inn an easy manner .
Modaka or modakam is an important neivediyam offered to Lord Ganesha on Ganesh Chaturthi. Leran how to prepare the same with many helpful tips for beginners
There are at least three ways you can prepare the kozhakkatai maavu . learn how to do it very easily .
Aval Paal Kozhukattai - Soft and smooth poha balls in creamy coconut milk and jaggery. A easy prasadam that melts in mouth.
Celebrate Krishna Jayanthi with 25 traditional Gokulashtami recipes — crunchy Uppu Cheedai, sweet Vella Cheedai, ribbon pakoda, aval delights and more. Grab the free downloadable recipe booklet inside!
Crispy, golden-brown Vella Cheedai — a traditional South Indian jaggery sweet made especially for Krishna Jayanthi (Gokulashtami).
A free 49-recipe collection for Avani Avittam — traditional South Indian festival dishes from payasam to vadai, ready to download and cook.
Onam Recipes 🌿🥥
Celebrate the flavors of Kerala with a delicious collection of traditional Onam recipes—from comforting curries and creamy payasams to festive Sadya favorites. Simple, authentic, and made with love, these recipes bring the taste of Kerala straight to your table.
Five batters, five regions, one griddle. From chickpea-millet to Mulbagal and Khaali Dosay, a tasting trail of 5 dosa varieties that never make it to restaurant menus — crispy, fermented and straight from my kitchen diary.
Build your own Aadi Ammavasai thaali — pure satvik, no onion no garlic, served with love on vazhai ilai to honor our ancestors.
A humble yet essential part of the Kerala Sadya, Paruppu Thoran brings together the goodness of lentils, fresh coconut, and gentle spices in one comforting dish.
A simple Kerala Sadya classic made with fresh achinga payar, coconut oil, and spices. A homestyle vegetable dish that pairs perfectly with rice and curries.


A nostalgic, basic Tamil Paruppu Podi recipe from my mother’s handwritten notes from 1995. Just 4 ingredients — toor dal, pepper, red chilli and salt. My go-to comfort meal with hot rice and ghee.