White Pumpkin Halwa or Kasi Halwa is a sweet usually made during festivals and special occasions. Mostly all wedding engagements ceremonies will have this on the menu. This mouth watering halwa which is also called as “Kasi Halwa” is prepared with Winter melon / White Pumpkin / Ash Gourd / Donggua / Poosanikai , . . . → Read More: Pumpkin Halwa
Avial is a well known Kerala side-dish for rice. And also a Kanyakumari favourite. The aroma that arises when my grandmother cooks it in a mud pot, still lingers around. It differs from the traditional recipe in just one way - she cooked it without adding curd. And so here is Tamil Nadu's version.
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A regular in south indian households..
Pumpkin or white gourd is very good for the heart, destroys the excessive humors of bile and phlegm in the body, very nourishing, semen builder and nourishment to the pregnant woman during their pregnancies and also clears away the constipation during that time.
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Kurma has many versions.. but we always drool over the hotelish style veg kurmas, normally served with chapati, idiyappam or parotta. Whats makes it so different from homestyle preparation??? . . . → Read More: Hotel Kurma
Yellow pumpkin sambar tastes different from normal sambar. Usually served in restaurants in my hometown.
Yellow pumpkin – Winter sqash
Parangikai – in Tamil
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Mixed vegetables flavoured in sour curd tempered in coconut oil. (Aviyal / Avial / Mixed Vegetable Curry) . . . → Read More: Avial
Most sort white kurma often served as a side for chapatti, iddiappam or appam in chettinad restaurants. This can be either made with meat or mixed vegetables. Here's the mixed vegetable version. (Chettinad White Kurma / Korma) . . . → Read More: Chettinad Vellai Kurma
Aviyal is one of the kerala dish…and here you go
Vegetables – drumstick – 10 pieces (if frozen), brinjol – 2 nos, Raw banana (vaalakai) – 1 no, carrot – 1 no, beans – 6 nos, suran(seenai kilangu) – 10 small cut pieces, raw-mango – 2 small pieces
Green chillies (crushed) – 7-8
grinded coconut – 1/2 mudi (grinded with 1 tbsp of cumin seeds)
coconut oil – 3 tblspn
Fresh curd – 1 tblspn
. . . → Read More: Aviyal – Kerala Style
We all get excited, when we see king-sized paper roast dosas served with piping hot hotel sambhar and coconut chutney at restaurants. Here is the recipe for that scrumptious restaurant style sambhar.
. . . → Read More: Hotel Sambhar