Recipe for Kozhi Milagu Rasam and Idicha Kozhi Fry – Two in One recipe. The chicken is cooked with bone-in and the stock is used to make a flavorful rasam. The cooked chicken is then shredded and made into a stir-fry. Recipe with step by step pictures and video. This is another delicious two in one recipe. We make a similar dish with mutton and here is the link for the same....
Recipe for Milagai killi potta sambar. Sambar made with tempered red chillies. Spice powders, sambar powders etc are not used in this sambar… Recipe with step by step pictures. Milagai killi potta sambar just means sambar made with broken chillies. There is no spice powders used in this particular sambar recipe. The heat and spice comes only from the chillies and is a very different and lite sambar. It goes well with rice and potato roast ....
I truly enjoy the enthusiastic way Shankar shares his Sunday sapadu on his page . His vibrant storytelling, delicious recipes, and light-hearted moments with his team are always a delight. It’s not just food; it’s a full-on vibe that makes you want to cook, eat, and celebrate the everyday. 🌿🍛. When he posted this muttai beanskai recipe, I knew I had to try it—and I’m so glad I did! The oyster sauce adds a wonderful depth of flavor, making the dish hearty and satisfying....
Mutton Nombu Kanji Recipe Recipe for Mutton Nombu Kanji. Meat Porridge served during Ramadan time. A very comforting porridge that is light on the stomach and easy to digest. […] Mutton Saaru – Karnataka Style Recipe for Karnataka style Mutton saaru. Perfect accompaniment for ragi mudde, rice or idli and dosa. Recipe with step by step pictures. This is a […] Mutton Kuruma, Easy Mutton Kurma Recipe with Coconut This is a very easy mutton kurma that can be put together in minutes....
Recipe for Mutton Nombu Kanji. Meat Porridge served during Ramadan time. A very comforting porridge that is light on the stomach and easy to digest. Recipe with Video. I had already shared traditional Palli Vaasal nombu kanji. https://www.kannammacooks.com/nombu-kanji-nonbu-kanji-ramadan-kanji/ Nombu Kanji / Nonbu Kanji is a porridge made during the Ramadan season to break the fast in the evening. Here are some pointers while making the kanji Do not add too much oil or ghee while making the kanji....
Recipe for savory lentil pancakes made with moong dal and veggies. Perfect healthy breakfast that is vegan and gluten free. This is a perfect little breakfast that comes together in no time with a little bit of planning to soak the lentils overnite. The idea for this pancake is loosely based on the Korean style bindaetteok that’s made with a mung batter filled with veggies, mung sprouts and meat. My version is a South Indian inspired veggie Adai if you may call that....
Our very own parathas made with spring onion and cheese. This recipe is the whole wheat version of the chinese favorite “cong you bing” – the super savory green onion pancakes that was my favorite in restaurants when we lived in Hong Kong. I added some Indian spice powders and gave it a little twist. I also made it with atta / whole wheat flour. Here is how to do spring onion parathas my style....
Kerala style Unniyappam recipe made with soaked and ground raw rice. Recipe with step by step pictures. I have already shared the recipe of unniyappam / nei appam made with rice flour. . This version is slightly different and uses soaked and ground rice. The Kerala version has coconut and sesame seeds added to it and this recipe makes for heavenly unniyappams. We love sweets that has banana at home....
Recipe for Brinji made with mixed vegetables, spices and coconut milk. This is an easy one pot recipe perfect for a lunch box. When growing up, brinji was what was made for birthdays and special occasions. Biryani and Pulao are new entrants to Tamil cuisine. As a kid, I loved it when brinji was made. More than the rice, it was the fried bread that made it a dish to look forward to....
Vegetable Noodles Recipe, Easy Vegetable Noodles. Easy restaurant style Indo Chinese vegetable noodles recipe. With step by step pictures. This is an easy and quick recipe for Vegetable Noodles. Its a great dish for parties and perfect for kids. This Vegetable Noodles is not spicy, its colorful and its healthy too. There is a lot of “veggie works” going on in the recipe. The trick to a good vegetable noodle is to cut the vegetables thin and cook it to a certain texture....
Pori Arisi Murungai Poriyal | Moringa Leaves Stir Fry With Roasted Rice Powder Murunga Ilai Poriyal / Moringa leaves Stir Fry with roasted rice powder. A healthy and fibre-rich side dish for rice recipe. This Moringa stir fry […] sorakkai verkadalai masala, sorakaya peanut curry recipe Recipe for Sorakkai verkadalai masala. Bottle gourd curry with ground peanut powder. Perfect side dish for rice or chapati. Recipe with step by step pictures....
Kitchen Tips: How to Cook Barley Rice Barley rice is now a popular ingredient in most kitchens. As people shift to eating whole grains, this is one of the options that they […]
Recipe for beetroot tomato rasam. Rasam made with the juice of beets and tomatoes along with garlic and spices. Recipe with step by step pictures. This recipe is from Vinodh’s aunt Mahesh amma. This beetroot tomato rasam is so comforting that it has become one of our favorites at home. There is a little prep involved but it is so worth it. The sourness from country tomatoes and tamarind along with the sweet beetroot and spices makes it so delicious and is perfect for this cold weather....
Recipe for Kongu style Chicken Kuzhambu And Chicken Roast – Two In One Recipe. Country side chicken curry and chicken roast made with the curry cooked meat. This recipe is reminiscent of the “One Stone – Two Mango” concept, “ஒரு கல்லுல ரெண்டு மாங்கா!”. This preparation is popular in the country side of the Kongu region. A robust and flavourful meat curry is made with a lot of shallots and a home made roasted masala paste....
Recipe for Tamil style Chicken Salna for parotta made rottu kadai style / street side style. Recipe with video. Traditionally ground nut oil or Indian sesame oil (gingelly oil) is used for making salna. Be generous with the oil. To give body to the salna a coconut paste is added. While grinding the coconut, peanuts are added along to add another dimension. These days, to make it rich, people also add some cashews and white poppy seeds (khus khus) while grinding the paste....
Dal Khichdi Recipe | Moong Dal Khichdi Recipe Made With Loaded Vegetables | Healthy Recipe Recipe for Dal Khichdi made with moong dal, rice and loaded vegetables. A healthy one pot dish that’s best for a quick lunch and perfect to make if you do not have a lot of time. You do not need to make any side dishes for this recipe. It can be served with appalam , chips or a spicy omelette....
Groundnut Chutney / Peanut Chutney. Best recipe for South Indian Tamilnadu style Groundnut Chutney that can be served with idli and dosa varieties. Tangy, spicy and creamy. Every food has a story somewhere. Whenever I speak to my good friend Sunitha, I ask what did you make today? Groundnut Chutney – Peanut chutney would feature in the answer very regularly. She has told me many times that her mother would make tubs of this Groundnut Chutney for their big family when she was young and how much ever she would make, the Groundnut Chutney would be polished off....
Peerkangai Thol Thogayal, Ridge-gourd peel chutney Recipe for Peerkangai Thogayal made with the peels of ridge gourd. This is a very delicious thogayal recipe that goes very well with rice for […]
Recipe for Kori Gassi – Mangalorean Chicken Curry. Succulent pieces of chicken cooked in finely ground fresh coconut with spices. Serve with Neer Dosa or Nool puttu. With step by step pictures. I have spent a good time of my life in Bangalore but cannot talk for 2 minutes in Kannada. I really want to be able to talk the language but I am so so bad at it. My maid Rani is from here and talks Kannada and we had an agreement in the beginning that I will talk to her in Kannada only so I will be able to pick up the language....
A lunch that tastes great at noon starts with choices you make at 8 a.m. Heat, steam, and movement change texture on the way to work or school. The fix isn’t fancy gear – it’s a simple plan for moisture control, a packing layout that survives a bus ride, and a reheating method that respects how each dish behaves. This guide stays practical and kitchen-friendly. You’ll learn how to control steam without drying food out, how to arrange boxes so sauces don’t wander, and how to reheat so rice stays fluffy, sabzi keeps bite, and crunchy sides remain crunchy....
