Murungai or Moringa is widely used in Indian cooking especially in the southern parts of India.Drumstick is widely known to be therapeutic with a very high nutrition content. The drumstick tree, seeds, pods, fruits (which is known as drumstick) and flowers all have medicinal properties.Drumstick flowers are edible and are used in making dal ,curries … Continue reading Murungai Poo Poriyal / Drumstick Flower Curry
Summer season is at its peak in Chennai ,best period to try all mango recipes while they are cheap and easily available.This Mango pachadi recipes is prepared especially for Tamil New Year , combination of different flavours and tastes that makes it perfect with breakfast items and steamed rice.Choose unripe mangoes for the sweetened ones … Continue reading Mango Pachadi Recipe
Thakkali kochi is another recipe from my native place Virudhunagar.It is prepared by grinding tomatoes with coconut and fennel seeds,then sauteed with shallots,green chilies,ginger and garlic that makes it so spicy and flavorful.The tomatoes need not be blanched,it can be just ground fresh with the seeds.It is a popular recipe which is specially served for … Continue reading Thakkalai Kochi / Tomato Kochi Recipe
Yam is a popular tuber used in making variety of dishes especially in AVIYAL which is a famous side dish recipe for Sadya.A simple and delicious yam fry that is perfect for any Indian meals.The yam is sliced, semi cooked,marinated with aromatic spices and roasted in low flame using a tawa until crisp on the … Continue reading Yam Fry / Senaikilangu Roast Recipe
Avarakai poriyal is a simple and easy to make recipe that tastes great especially with south indian meal with sambar,rasam and appalam.Apart from the taste,this healthy vegetable is rich in dietary fiber,protein and other nutrients and can be easily grown in home garden. Avarakais can also be prepared as kootu with coconut and pulses that … Continue reading Avarakai Poriyal / Broad bean curry recipe
A variety of recipes can be prepared with tindora/kovakai in indian cooking.It is also prepared with other veggies like potato,raw plantain and brinjal.Kovakai tastes so good when made into kootu with pulses and coconut that enhances the taste of the kootu.Some add kovakai in making AVIYAL along with other veggies.I have shared here a simple … Continue reading Tindora fry / Kovakai fry recipe
This recipe is a simple stir fry with mushrooms and garlic,then seasoned with just pepper.Both garlic and pepper brings out such a nice flavor that enhances the taste of this mushroom fry. Wash the mushrooms well in water,remove the outer thin skin part of the mushroom before chopping them.This Mushroom fry can be served as … Continue reading Mushroom Garlic Fry
Mochai and Avarai can be cooked together and tastes so good especially when had with dhal rice and sambar rice.A simple vegetable curry with few ingredients and pressure cooked within few minutes.Very healthy vegetable curry with the goodness of Avarai and Mochai together.Do try this simple healthy, poriyal at home and serve for lunch. PREPARATION … Continue reading Mochai Avarai Poriyal
Raw jackfruit is unripe,tender ,young jackfruit that are used in Indian cooking to make sambar,kootu ,curry and many more.The whole jackfruit is adible in all its stages including the seeds which can be made to Jackfruit seeds poriyal.These raw jackfruit chunks can be made into srispy,mouth watering roasts by marinating them in onion and fennel … Continue reading Raw Jackfruit roast / Palakaai varuval
Chayote or Chow Chow is a vegetable that belongs to the gourd family.The entire vegetable is edible including the skin, flesh, seeds, shoots, leaves and flowers.These peels can be used to make delicious CHOW CHOW PEEL CHUTNEY. Chow chow can be boiled,baked,fried or can also be used raw in salads.Some varieties of Chow chow are … Continue reading Chow Chow kootu / Chayote Kootu
Swapna's Kitchen 