Recipes

Avakkai stuffed Adai Paniyaaram

What happens when left over Adai batter (savoury lentil pancake) and the gravy of Avakkai pickle meet ?

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Recipes

Multigrain Thalipeeth – A Maharashtrian speciality

A flat bread made with organic grain powder of Ragi, Wheat, Soya bean, Whole Green Gram, Green Peas, Bajra, Horse Gram, Jowar and Whole Bengal Gram and non-sprouted organic powder of Fried Gram, Sago, Almond, Cashew, Cardamom, Cumin and clove.

Recipes

Virudhunagar Kadalai (Peanut) Chutney

A Peanut Chutney recipe from a quaint little town in Tamilnadu that has been handed down over several generations

Recipes

Peru (Guava) ka Raita – A Gujrathi Speciality

Gujarath is one of the few states that has the highest population of vegetarians. This could be attributed to Emperor Ashoka who set up his rock edicts at Girnar, Gujarath. It reads – :No living being maybe slaughtered for sacrifice; no festive gatherings (for the purpose) be held. Such is the long standing history of food from… Continue reading Peru (Guava) ka Raita – A Gujrathi Speciality

Food · Recipes

Paan Pole or Neer Dosa – A Karwar Region Speciality

Made using Kaatuyaanam rice (an organic, indigenous rice variety from South India)- A Karwar Region Speciality

Recipes

Nendram Pazha Pradhaman (Paayasam)

Lush green fields, age old Tharavad (ancestral homes) and warm, hospitable signify Palakkad. A fabulous recipe I learnt to make. Has the video of how it is made too.

Recipes · Travel

Kanchipuram Idli

The Kanchipuram Idli is one of the primal offerings made to the God of the temple. Made using rice, dhal , dry spices, these idlies are made using handmade bamboo baskets and can measure upto a foot-long and 6 inches wide. Here’s how you make it.