Beetroot is one of the vegetables that we love for the beautiful color it imparts to the dish. Though it stains the hands, the grater, cutting board and many times even the dress, beetroot finds itself on our table quite often. Presenting to you today on Day 1,week 2 of Blogging Marathon #16, a simple…
Curry leaves are a part of our South Indian Cuisine. They a re used in most of the dishes in the seasoning and they lend a wonderful flavor to the dishes even when used in very small quantities! Karuveppilai /Kadipatta/ Sweet Neem leaf or Curry leaves lend their distinctive flavor and aroma to the Indian…
Poha is an Iron rich ingredient. There are two varieties of Pressed rice – the thick and thin varieties. If you are using the thin variety, wash the Pressed rice in a colander and use immediately.If you let it stand too long,it will get soggy. If using the thick variety,wash it and put in a…
Athalakkaai /Adhalakkai is a plant is related to the bitter melon / bitter gourd. Scientific name – Momordica cymbalaria Other names – Luffa tuberosa (Roxb.) or Momordica tuberosa (Roxb.) Tamil – Adhalakki / Athalakaai Kannada -Karchikai Telugu – Kasarakayee Hindi- Kakrol In olden days this has been used extensively for its medicinal values.Traditionally, it is…
Blogging Marathon organised by Srivalli [of Cooking 4 all seasons and spicing your life fame] has opened up a whole new world of friendship. The bond that we share helps us move ahead in times of Joys and sorrow.We are like a family now. When this lovely group threw me a surprise Baby shower a…
