My Food Cravings

  Course: Side dish    Cuisine: Indian    Author: Nivetha Jagadeesh    HOW TO MAKE PARUPPU PODI: Today, we are going to see a very simple and tasty South Indian recipe — Paruppu Podi.  Paruppu Podi is a traditional Andhra and South Indian-style podi made mainly with toor dal, chana dal, dried red chillies and spices. It is aromatic, flavourful and very easy to prepare. It tastes very well and well coated for Idly and dosa and rice with pouring of some ghee or gingelly oil. It is also a great option to keep ready at home for a quick and tasty meal. So,without wasting any time, let’s see how to make this delicious Paruppu Podi at home!  Paruppu podi INGREDIENTS: Toor dal –  1cup Chana dal – 1/2 cup Urad dal – 4 tbsp Dry red chilli – 10-15 Black pepper – 2 tsp Cumin – 2 tsp Garlic – 5-6 cloves  Asafoetida –  1tsp Salt – as needed Curry leaves – a handful Oil – 2 tsp Steps for making paruppu podi: Heat a pan and dry roast toor dal,...

  Course: lunch  Cuisine : Indian Author : Nivetha Jagadeesh INTRODUCTION ABOUT CORIANDER RICE/ KOTHAMALLI RICE: Simple and seasoned rice based formula made with Coriander leaves. It is an optimal lunch box or tiffin box formula which can be filled in all things considered or with yogurt based raita. Coriander rice is a solid rice formula which can be ready in practically no time. Generally, coriander leaves are it is ordinarily presented with plain yogurt or even with onion tomato raita , even appalam also make a best combination in this flavour. Bursting with fresh flavours, vibrant colour, and a delightful aroma, Coriander Rice is a simple dish that can brighten up any meal. Made with fragrant coriander leaves, green chillies, and aromatic spices, this rice is quick to prepare and full of delicious homemade goodness. Whether you’re looking for a comforting lunch, a tasty lunchbox option, or a quick dinner, Coriander Rice is a perfect choice! Coriander rice  Ingredients...

  Course: Lunch  Cuisine: Indian   Author: Nivetha Jagadeesh       INTRODUCTION ABOUT SAMBAR:        Sambar can vary in the levels of spiciness depending on the people who like to eating it, as well as regional variations. It is commonly eaten with  pongal, dosa, Idly   sometimes it is mixed-in with rice and eaten alongside crunchy foods like  any bindi fry, potato fry , papads and pickle. It is popular in Tamilnadu most of the tamil peoples prepare sambar for any festival like Vinayagar chathurthi, pongal etc.. Sambar is made using different vegetables along with lentils or coconut. Each country has its own version of making sambar; even though the same vegetables are used, the condiments and ingredients, as well as the methods, differ.                                  Sambar      INGREDIENTS NEED TO MAKE SA...

  Course: Sidedish Cuisine: Indian  Author: Nivetha Jagadeesh  Vadacurry is a popular South Indian dish made with crispy lentil vadas cooked in a flavourful, spicy gravy. It is especially popular in Tamil Nadu and is commonly served with idli, dosa, parotta, and chappathi Vadacurry is usually served with idli, dosa, parotta, chapati, or appam. Its combination of crispy vadas and flavorful gravy makes it a tasty and satisfying dish.  Let's get it in to the recipe. Vadacurry       INGREDIENTS FOR MAKING VADACURRY:       FOR VADA: Channa dal- 1 cup Fennel seeds -1 tsp Dry red chilli – 2 Onion – 1, finely chopped Green chilli – 1 Ginger – ½ inch Curry leaves – few Salt – as needed Oil – for frying         FOR CURRY: Oil – 2 tbsp Cinnamon – 1 small piece Cloves – 2 Cardamom – 2 Onion – 2, finely chopped Tomato – 2, chopped Ginger-garlic paste – 1 tsp Turmeric powder – ¼ tsp Chilli powder – 1 tsp Coriander powder – 1½ tsp G...

Course: Dessert/ Sweet Cuisine: South Indian Author: Nivetha Jagadeesh  SOME INTRODUCTION ABOUT SWEET PONGAL: Sweet Pongal is a traditional South Indian sweet dish, especially popular in Tamil Nadu. It is made with rice, moong dal, jaggery, milk, and ghee and also flavored with cardamom  Sweet Pongal is commonly prepared during festivals such as Pongal and offered as a special dish during celebrations. It gives rich, creamy, delicious aroma of ghee and cardamom. It is also prepared during weddings, temple celebrations, and other special occasions. It is often offered to God as prasadam. It is one of the more and most important dish in Tamil culture. It can be also known as chakkarai pongal / Sakkarai pongal. Sweet Pongal  INGREDIENTS NEED FOR MAKING SWEET PONGAL: Raw rice – 1 cup Moong dal – ¼ cup Jaggery – 1 to 1¼ cups Milk – ½ cup Water – 3–4 cups Ghee – 4 tbsp Cashews – 10–15 Raisins – 1 tbsp Cardamom powder – ½ tsp STEPS FOR MAKING SWEET PONGAL: Dry roast the moong da...

    Course : lunch Cuisine : Indian Author : Nivetha Jagadeesh   INTRODUCTION ABOUT MILAGU OR PEPPER RASAM:   Rasam is a solace food and I make it pretty frequently. this formula is one of those plans that is brilliant for cold and hack. The formula doesn't utilize rasam powder. All you need are some Indian spices and flavors in your kitchen. I have added garlic in rasam as I feel it gives a decent character, however you can skip garlic assuming you need.   This rasam is a superb solution for hack and cold. In the winters, at whatever point we have cold, I frequently wind up making assortments of rasam. This pepper rasam turns out to be one of them   can be had plain as a tidbit drink or even presented with rice, sambar and a side vegetable dish like poriyal (sautéed veggies with coconut).   Pepper Rasam is generally ready in all South Indian homes. It tastes extraordinary with hot steamed rice and a tsp of ghee. It is ready w...