METHI DAL AMBAT Methi or fenugreek is used in most of Indian cuisine. I cook mudhe palya which is a methi dal from the state of Karnataka. I make menthiya kuzhambu which has its...
Chakotha Mor Kuzhambu-Iyengar special Chakotha is a type of green which is available mostly in North India, Karnataka and Andhra. We in Chennai rarely get this. The other day I found...
Chimichurri is said to have its origin in Argentina. The flavours are predominantly of garlic and parsley. The addition of quinoa to this salad makes it wholesome. The original recipe can...
Using quinoa has opened up so many new cuisines that I could try. I would have never thought that I would find a dish which suits my taste and yet not...
Kanu falls on the next day of the Pongal. Kanu is celebrated praying for the long and healthy life of the siblings. We traditionally cook mixed rice for this festival. Puliyogare is...
Bhendi bhaji Maharashtrian style I am exploring the Maharashtrian cuisine and I am in love with its flavour. Especially that of Goda masala. In one of the Marashtrian challenges, Archana had...
MLLA, an event featuring legumes is hosted by Archana of Madscientist Kitchen this month. This event was started by Susan and hosted by Lisa. When Archana reminded us that today was...
Javvarisi vadaam is a speciality from my Mother-in-law’s kitchen. She made this in huge quantity during summers. She would add flavours like tomato and pudina to bring in a variety. She...
Priya Sateesh is a versatile blogger and for this edition of Recipe swap challenge run by Jolly Makkar and Vidya Narayana, I am paired with Priya. There are so many...