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 Spicy and sour yogurt gravy tempered with spices. You can make this either with White pumpkin, Okra(lady's finger) or chayote (chow chow). This recipe is typical Iyengar style Mor kuzhambu made with White pumpkin (Neer Pushanikkai) prepared during festive and special occasions. (Mor Curry / More Kuzhambu / Kulambu ) . . . → Read More: Mor Kuzhambu  Brown rice is simple white rice with bran intact and is a good source of fiber. It has got strong nutty flavour with chewy texture, which ofcourse, is not that pleasing to our taste buds and one of the main reason for getting neglected. Happened to read some interesting facts about his great grain and could not resist buying a bag for my pantry. Tried the long grain cooked brown rice, little yuck…  Though there are a thousand varieties of rasam, this particular type seems to please our taste buds with mild energising flavour. This famous dish is from Mysore, often prepared during great feast at the palace to serve the Kings and Queens (general myth). Well not anymore… it can be made in your own kitchen with ease and don't really have to be kings and queens to get a taste of this royal rasam. . . . → Read More: Mysore Rasam  Paneer combined with mixed bell peppers tempered and saute id in spicy masala. Jalfrezi ~ Spicy diet also known as Kadai Paneer. . . . → Read More: Paneer Jalfrezi  Pitlai is nothing but arachivitta(ground) sambar, mostly popular among the Brahmin community. This thick lentil gravy is prepared with freshly ground spices and vegetables. Mostly pitlai is made with Bitter gourd, brinjal, yams and squash. Here, I've attempted with Elephant foot yam. . . . → Read More: Pitlai  Paneer is the most common form of mild soft Indian cheese. Making your own at home is ridiculously easy and fun. Though, lookwise mine might not be a perfect match to those firm store bought paneer, but tastewise, was far better and fresh. Moreover the satisfaction that you gain after making something from scratch turning pretty good….. Priceless!!! Here's a glimpse of my modest attempt. . . . → Read More: Paneer  Simple home style yam fry. This vegetable is quite hard to find here in US, some Oriental stores have them. Indian stores have these in the frozen aisle. (Karunai Kilangu / Sena Kilangu / Yam fry / Yam Varuval) Elephant Foot Yam – English Karunai Kizhangu / Sennai Kizhangu – Tamil Chenna – Malayalam Suran – Hindi / Marathi Karrapendalam – Telugu . . . → Read More: Karunai Kizhangu Varuval  Moong sprouts seasoned with spices and cooked to perfection. Great healthy lunch box idea when rolled up in a warm chapatti or tortilla. ( Whole Green Gram – English, Paasi payaru- Tamil, Mudi Pesalu – Telugu, Sabut Moong – Hindi, Idi Hesuru – Kannada, Cherupayar – Malayalam ) . . . → Read More: Curried Moong Sprouts  Here's an easy recipe to bring home the most hated veggie on earth. Though Italian born, when given life with protein packed Indian lentils, this would no longer be looked down with a frown. Usili, a famous South Indian preparation takes an interesting twist in this recipe when combined with broccoli. . . . → Read More: Broccoli Paruppu Usili  Crunchy rice and lentil based savoury snack from Tamil Nadu. Thattai – Tamil Chekkalu – Telugu Nippattu – Kannada . . . → Read More: Thattai |
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takes quite a long time to cook in a regular rice cooker. 
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