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...

  Course: side dish Cuisine: Indian Author: Nivetha Jagadeesh   SOME INTRODUCTION ABOUT POTATO   MASALA:   This potato thokku is a hot, zesty, pucca tamil (south-indian) masala curry that goes wonderfully well with rice and sambar or rice and rasam. It is a thokku, which means it is that superb polished, concentrated, flavor blasting semi-sauce express that preferences so great with rice. This potato masala is fabulous for a customary banana leaf saapadu. In any case, this is a simple dish to plan, needs no extraordinary procedure or mastery. You could include green peas alongside the potatoes to make a potato-peas masala.   This is an extremely fundamental and delectable south Indian style bubbled potato masala formula. A total veggie lover formula which could be additionally utilized as filling for sandwiches. This is a dry potato masala for rice. You can essentially blend it in with rice and serve. We ordinarily appreciate it with puliyodharai...

 Course : lunch Cuisine: Indian Author :Nivetha Jagadeesh INTRODUCTION : Parotta Salna is a famous dish that is customarily presented with parotta. Salna comes in the rundown of the couple of best side-dishes in the South.  In Tamil Nadu, you can without much of a stretch consider Salna to be the best side-dish for parotta served at different street side inns. It is likewise mainstream as a side dish served in a few road side inns in Madurai, Salem, Tuticorin, and Chennai. You will consistently see a container on a table at street side slows down and inns serving Salna in it.  The other mainstream names of Salna are Plain Salna, Tomato Salna, Empty Salna, or Chalna. Plain Parotta Salna is a tomato-based masala sauce made without utilizing any vegetable. This is a totally vegan formula. It goes very well with parotta, idli, chapati, dosa, and idiyappam.  The Empty Parotta Salna is additionally utilized for making kothu parotta. The Plain Parotta Salna formula is very ...

  Course: lunch Cuisine : Indian Author : Nivetha Jagadeesh   A simple and seasoned rice based formula made with mint leaves, coriander leaves and blended vegetables. conventional pulao or pulav are made with blend of mint and coriander leaves, however this formula has more pudina leaves in it. it is an optimal lunch box or tiffin box formula which can be filled in all things considered or with yogurt based raita.   I prepared this mint rice or mint pulao by using pressure cooker and adding of vegetables.   mint pulao is a solid rice formula which can be ready in practically no time.   This One-Pot Mint rice is a fragrant, fiery, delicious and   fantastic dish made with new mint leaves, basmati rice, onion, tomato, flavors and spices. I additionally incorporate a few carrot , beans   potatoes and green peas to make it generous, delightful and fulfilling dish. This green   mint pulao is likewise very healthy rice which can be lo...

  Course: sidedish Cuisine: Indian Author: Nivetha Jagadeesh   South indian pepper chicken is a delicious aromatic, spicy and hot flavoured dish prepared by using chicken.it can be served with chappathi , idli, dosa , jeera rice , steamed rice etc..the spicy and tasty chicken made by using easy ingredients and basic ingredients which is available in our kitchen   pantry.   This receipe is a unique and simple used and cooked by ginger garlic glue, onion , red chilli powder Lets gets started our receipe.   pepper chicken INGREDIENTS:   Oil – 2 tbsp Curry leaves – few Coriander leaves – few Onion – 3 (largely and thinely sliced) Finely chopped Ginger- ½ tsp Finely chopped garlic – ½ tsp Green chillies – 2 Water – as needed Whole black pepper – 2 tbsp For marination: Chicken – 1/2 cup Ginger garlic paste – 1 tsp Turmeric powder – 1/4 tsp Red chilli powder – 1/2 tsp Coriander powder – 1/2 tsp Garam masala – 1/2...

  Course: snacks Cuisine : Indian Author : Nivetha Jagadeesh   Rava kesari formula / receipe. it is a sweet formula that can be arranged with essential fixings like semolina or rava, sugar and ghee. it is finished off with dry natural products like slashed cashews, almonds and a few raisins which gives a pleasant crunchy impact to it .       Most usually or generally, rava kesari is filled in as a sweet formula in different piece of india. anyway kesari shower formula is extremely common in Indian   food. In India this dish is served for kovil poojas as a sweet and kids enjoy this receipe/ formula very much.   The main ingredients in kesari recipe are ghee, rava, sugar, water and saffron or orange food color. Rava kesari’s North Indian equally popular and tastes good     Try to make it in little segments and appreciate it in the entirety of its splendor. For some additional crunch, tip in some simmered nuts and ser...

  Course: lunch Cuisine: Indian Author : Nivetha Jagadeesh   WHAT IS KARAKULAMBU?   I love tamarind based sauces to such an extent. Kara Kuzhambu is one of our noon dishes. I have shared a basic kara kuzhambu formula previously. In any case, this formula is explosive .   I never utilize locally acquired Kulambu Milagai Powder yet rather utilize a blend of hand crafted dry red chilli, coriander and sambar powder which have consistently turned out great for me   With shrewd utilization of flavors and the strategy, chettinad food stands apart from its competitors. Practically every one of the arrangements are not difficult to make as well as sound and nutritious.   This Chettinad Kara Kulambu is one such model which is finger licking acceptable that I make basically once per week for lunch and an unquestionable requirement in the lunch spread at whatever point there are any visitors at home.   Rice and some sort of hot flavors ...