Pottukadalai / Split roasted gram / roasted channa / Split roasted Chickpeas can be used in a variety of chutney preparations. Here is a recipe using it with onion, tomato and coconut.
Quick Cauliflower fry with store bought ground black and red pepper.
Spicy Chettinad style Mushroom Masala!
Pakoda kurma is a lentil based sauce which is decadently creamy. Small deep fried lentil dumplings cooked in rich coconut milk gravy. This recipe might sound very unfamiliar to many, as its confined only to certain communities in Tamil Nadu. Quite hard to find online, as it sparingly shows up on searches. There are a couple of ways of making it, here's how we make it in our family. Quite a lengthly process, that's why I guess they make it only during special occassions. Ghee is a must as far as the original recipe goes, but its Ok to substitute with oil. (Padoka Kuzhambu / Pakora Korma / Pakora Kurma )
Here is a home style curry made with Kovakkai / Tindora / Dondakaya / Ivy gourd.
Usually we used to have curd rice,but this is made using vermicelli(semiya).I once had it in a restaurant and so tried at home.
Paneer and green peas cooked in sweet tomato onion gravy. Authentic punjabi version, which I learned from a good friend of mine. (Matar Paneer / Mutter Paneer)
Crab in spicy coconut tamarind gravy, a great main course, typically served with steaming hot white rice. This delectable curry is very popular in Tamil Nadu. In one way its great fun and adventure, when you make it with live crab, which most of you would have seen back home, where they tend to escape from the cleaning process. I grew up anticipating my family special crab kuzhambu during cold winter days., which is worth a wait for this delicious delight, fun part when you roll up your sleeves , digging with dripping hands, trying hard to extract the flesh and juice from every crevice of the crab shell. Here I share with you my great family Nandu Kuzhambu recipe.
A crispy and healthy snack.
A different mixed rice variety.