Parotta

Hello there! It's been a while since I got down with a good recipe.. Oh... how I wish the time slows down a bit and lets me catch up! After I completed the online food photography course (check this post to know more about the course), my blogging kind of took a back seat.. maybe it's the break, or maybe it's because my routine is changed... uhmm.. not sure. But, I am hoping to get my blogging mojo back! Help me folks.. give me some love.. show your support..

Parotta or barotta, as we call it in south-India is a layered, flaky breakfast bread. Parotta is so popular amongst all of the street foods that you can literally see parotta stalls at the corner of each & every streets of Tamilnadu. It is quite a sight to see "parotta master" artfully flipping parottas in the air like how the chefs here flips pizza dough in the air. Parotta, as such is a bland dish and has no taste. It is usually paired up with "salna", a variation of vegetable kurma that is spicy and runny. When poured hot over the parotta, the parotta soaks up all the flavors of salna and becomes softer & juicier.

Bisibele-bhath

India is popular for its varied diversity in culture, language, religion, climate and most importantly FOOD!! Infact, every household has unique recipes, proudly carried over for generations, that are special in their own ways. One such signature dish from Karnataka (Mysore/Bangalore region) is "Bisibele-huli-anna" or "Bisibele-bhath" (Hot lentil rice).

Rice Idli

There is no better food than "idli" to start your day on a rich & healthy note. These soft & spongy streamed rice cakes, made out of rice and black lentils, is a quintessential south-Indian breakfast that is now savored all over India and across the globe too!

Unlike US, where the first meal of the day is mostly grab-and-go, make-ahead, packaged-and-ready-to-eat types, Indians tend to have freshly cooked, detailed and complete breakfast. Especially in South India, idli stands out to be a popular breakfast food, for it is calorie-rich, steamed and fat-free.

Pal Payasam - Rice Kheer - Rice Pudding

Pal Payasam (or) Rice Kheer is the quintessential dessert of Indian cuisine. Traditionally, ghee-roasted rice is simmered in reduced milk, flavored with cardamom & saffron, garnished with nuts & raisins. When making rice kheer, major time & effort is spent on cooking milk until it reduces half its volume, so the dessert is sinfully rich & creamy!

Vermicelli "Dum" Biryani

With this vermicelli recipe, take a "tasty & spicy" biryani break from the usual upma routine. Vermicelli cooks fast & easy and combines well with biryani flavors. You can make this delicious biryani in an hour's time right from start to finish. With a mild raita on the side, vermicelli biryani is perfect for lunch boxes too!

Inji Thogayal / Ginger Chutney

Apparently, I seem to do a lot of blog-hopping these days.. I am nothing but inspired by all the great blogs from across the globe with wonderful recipes and big beautiful pictures. The pictures in this post is nothing but a mere evidence of my inspiration.. otherwise, who would even think of putting a spicy ginger relish and the shot glass together? But, I had total fun playing with the light, props and my DSLR on a dark & gloomy day.. the best part, all of the pictures came out so well, I think... what do you think?

Keerai Poricha Kootu

Of-late I seem to post a lot of lentil-based recipes in the form of soups and sides. This recipe again is a lentil-based south-Indian recipe called "Keerai Poricha Kootu", a simple, creamy, luscious & comforting side served alongside rice. Though the star ingredients of the recipe is spinach & pigeon-peas, freshly ground paste of coconut, cumin seeds, red chillies/pepper corns adds a great flavor and a spicy kick to the recipe. Hot keerai kootu mixed into rice with potato fry on the side is a killer combo!

Tomatillo Dal

Today was a very tiring day. In addition to my daily cooking chores, I had too many things to take care of. During such days, I turn to this this simple "no-fail" comforting dal. Preparing dal is a simple & straightforward process - pressure cook dal/lentils along with the vegetables and finish it off with a garnish/tempering. The wonderful aroma of tempering/tadka itself is so appetizing that it will make you want to eat.

Palakura Pappu with Methi

Pappu/Dal is one of the quitessentials from Andhra Pradesh, south-eastern state of India. Simply put, an Andhra meal is not complete without pappu. Pappu refers to a thick stew usually prepared with toor dal/pigeon peas with/without vegetables and is a ready source of proteins in a mostly vegetarian diet. Some of the very popular "Pappu" varieties from Andhra are thotakura (amaranth) pappu, menthikura (fenugreek leaves) pappu, palakura (spinach) pappu, dosakaya (yellow cucumber) pappu, tomato pappu, beerakaya (ridge gourd) pappu, sorakaya (bottle gourd) pappu. The basic idea of making a classic pappu is very simple & straight-forward - just pressure cook pigeon dal along with vegetables, whichever that you are using and finish it off by garnishing with tempering/tadka.

Onion Rava Dosa

Onion rava dosa is a popular south-Indian breakfast that is super-instant and irresistible when crispy & golden brown. Making regular dosa takes a lot of time & effort right from soaking of lentils to fermentation. But onion rava dosa is quick and time-saving - you can pretty much start making dosas as soon as the batter is ready.

Upma Kozhukattai / Steamed Savory Rice Cakes

Upma kozhukattai / Pidi kozhukattai is one of the oldest and popular breakfast in any south-Indian household. Naturally rich in calories, these steamed rice cakes perfectly fits the bill as breakfast and will satisfy kids and adults alike. Best of all, these savory cakes tastes great just by themselves and doesn't need a side. But if you have the taste and time, a simple chutney is all you need.

Thakkali Sambar / Instant Tiffin Sambar

I can never imagine making a sambar without lentils, PERIOD! Pressure cooked, mashed lentils is used mainly for getting thicker consistency. So, when I had this thakkali sambar at my friend's place, I simply couldn't believe that the sambar hadn't use any kind of lentils / thickening agents. 

Infact, I did not believe until I tried it for myself. And YES, this sambar is one of the quickest & easiest recipes around that goes with any kind of south-Indian breakfast. 

Beets Stir-fry

"Beets Stir-fry" - One of the many ways to enjoy beets. Grated beets aids in quick cooking and you can enjoy this curry as a side... or as a rice-mix or even better, as a simple salad. The addition of moong dal to this curry not only makes it hearty & healthy, but super-filling too!

Murungai Keerai Adai

A healthy variation from the regular adai varieties. Murungai keerai (drumstick leaves) adai is not only healthy and rich in nutrients but also very tasty. A 100g of cooked murungai leaves has considerable source of nutrients (Vitamin A as beta carotene, calcium, protein, potassium, Vitamin C) compared to 100g of carrot, milk, yogurt, banana, orange put together (Thanks to wiki!)

Karasev

A popular south-Indian savory snack with a touch of pepper in every bite!

Rava Laadu

Rava laadu have always been one of my favorite sweets since childhood. With minimal set of ingredients, rava laadu is a simple & easy recipe that you can put together in a snap.

Rava Upma

One of the simplest & humblest south Indian breakfast ever! Hot rava upma with an array of chutneys, spicy sambar, couple of medhu vadai and a cup of hot & strong filter coffee to finish.. pure bliss.. the day can't start any better, could it?!

Ribbon Pakoda

There were times, when mothers selflessly devoted their entire time for kids & family..
There were times, when kids didn't demand or complain much..
There were times, when family get-together was a frequent affair..
There were times, when buying snacks from stores is way more than luxury..
There were times, when simple things in life brought a lot of happiness & satisfaction..

And, I am one among the fortunate few, to have grown-up during those amazing times, when life was much simpler, happier, healthier.. 

Maa Laadoo

A sweet & cutesy little give-away prasadam for guests during Navarathri! 

Sugar, Ghee, Roasted nuts - what's not to like in this divine prasadam? Try this and you 'll fall in love with this sweet for sure, just as my family did!!

Kunukku

A crispy & savory cross between adai & vadai! Kunukku uses the same ingredients (well, almost) as adai, and deep fried in oil like vadai. The texture of kunukku is similar to vadai, but tastes like adai.

Kunukku can be prepared & offered as prasadam during one of the Navarathri days, a crunchy break from the sundal monotony!