When we are bored with the usual coconut chutney for idli and dosa this chutney made with peanut and coriander is a welcome change.In the postpartum period, peanut can be used in small quantities and mom made this chutney for me.It was such a yummy side dish and I loved the nutty coriander flavor of…
Karuveppilai Thuvaiyal #2 | Curry Leaves Chutney
An abundance of curry leaves in our backyard is always a source of this fresh herb for the meal. When ever the need arises,which is everyday,I just go and grab a handful. Since we use this herb for seasoning most of our dishes, the presence of this fresh herb seems like a blessing for me.…
Minty Lemon Rasam
I try to maintain a patch of mint leaves in my front yard garden throughout the year.The need for a few mint leaves that would be required for a garnish or a chutney for breakfast is fulfilled from this patch.One day when I was craving for a different type of soup, these mint leaves got…
Coriander- Raw Mango Chutney | Kothamalli-Maanga Thuvaiyal
Blogging marathon is now making me clear my bookmarked pages. Though the book marks are growing, I am able to clear a few of them , thanks to the marathon’s lovely themes :). I had bookmarked this ages ago from Talimpu and made it last week to go with our lunch. We had some leftovers…
Tomato – Basil Pasta
Another recipe for Reva @ Kaarasaaram who is hosting my event Herbs and Flowers in my platter with the theme – Basil.This is fairly simple yet a very hearty dish of pasta with tomato puree and flavored with basil.I have adapted this from Tarla Dala’s website and I have tweaked it a little. I used: Source : Tarla Dalal Farfalle pasta – 1 cup…