My Food Cravings

  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...

  Course: side dish Cuisine : Indian Author: Nivetha Jagadeesh   WHAT IS MASAL VADAI? Masal Vada (Masala Vada), a crispy, spicy and yummy snack.  I have seen many of the working persons, in the evening time, they used to go to their Pantry or some fast foods shops and they have these yummy masal vadai with hot tea or coffee. The taste is splendid. The combination of tea/coffee with Masal Vadai is the ultimate snack for a wonderful evening. There are many variations with respect to the masalas added in the vada. Recently I had this yummy Vada in my friends house and it was so scrumptious. Traditionally, I add only fennel seeds along with green chillies and ginger. But from my friend I came to know that she has added even jeera and corn flour   which gives an extra flavour. So I have included some more masalas and it turned to be a mouth-watering snack. How much ever chaat dishes that are getting popular, how much ever street side snacks that are popular, s...