Parupu Usli

Parupu usli is a very popular dish which is made from dals and green beans. This is served in almost all marriages and functions. This is very rich in nutrients from parupu which is rich in proteins and green beans which is a green vegetable. This one is also very appealing to the eye with green, yellow and red colors. It is a great accompaniment to mor kuzhambu, rasam or sambar. It is very filling as it comes with a lot of protein. Since the grinded dal tastes similar to vadai, we also call this vadaikkari..

Lemon Rice

There are so many variety rice that we enjoy.. It makes a great travel dish and also for lunchboxes.. I know many of you would have relished this lemon rice in your child hood and your kids are now enjoying this.. Lemon rice is both kid and mom friendly where the kid gets the refreshing lemon flavor with lentils, cashew and ginger and for the mom - it is a too easy to make.. So here is a great lunchbox recipe for self or for kids..

Kaara Boondi–Indian Snacks

You have seen me in lot of foods, but generally I go unnoticed.. Who am I? One of the answers is Boondi.. It is tiny little balls golden in color that is added to many items like Mixture, Chaat items, raitha, Chivda etc.. Kaara Boondi is a very famous snack that can be eaten as is, with curd as Boondi raitha or on top of various chat items. It is a quick and easy recipe which needs very less ingredients most of which are in most pantries. I enjoy kaara boondi as is.. It is a pleasure to keep munching these cute tiny golden balls.. So yummm

Ribbon Pakoda

Ribbon Pakoda is a snack that is very popular in south India. It tastes best when served in room temperature. It can be eaten as-is or can be used as sev for various chat items and it is also used in Mixture. It can be stored in an air tight container for at least 2 weeks. You need the bakshanam maker with the ribbon pakoda stencil to do this. If you add lot more chili powder, then the color would be darker like picture 2.

Besan Laddu

Besan Laddu is a sweet made with gram flour. It is a very simple and quick food to make and is mouthwatering. The Ingredients for this recipe are in the many pantries. This is also a recipe which does not need much planning or preparation and can be done in less than an hour from start to finish.

Poli (போளி)

Poli is a very popular festival food and it is called by various names across India. Some names of Poli are Tamil: போளி Poli, Puran poli (Marathi & Konkani: पुरणपोळी or पुरणाची पोळी, Gujarati: પોળી, Kannada: Obbattu/Hollige, Telugu: Bobbattlu... This is a like a stuffed paratha with a sweet stuffing. Ensure that there is no moisture in the kadalai parupu. Also DO NOT pressure cook the kadalai parupu, it may get mushy. Traditionally poli will be pressed on plantain leaf. Now we can use plastic paper if you cannot lay hands on plaintain leaf. It is served hot with ghee. The size of the poli should be similar to a puri and not bigger. This makes 12 polis. This is made on Tamizh Varuzhapirappu (Tamil New Year) which is celebrated today (14.4.2013) this year.

Besan Dhokla / Kadalai Maavu Dhokla

Besan Dhokla is a simple recipe and it tastes best when served with green chutney or tamarind chutney. It has the same concept like Idli but made with besan instead of ulutham parupu and parboiled rice.  A very healthy breakfast or perfect evening snack or tiffin.

Kaaradayan Nombu Uppu Adai (காரடையான் நோம்பு உப்பு அடை)

Karadayan Nombu is a festival celebrated in TamilNadu. There are two types of Vadai and this one is the savory one. More details of this festival is here. For some tips and tricks - DO NOT EAT CURD ON KARADAYAN NOMBU. If the hands are sticky while making the adai, use little sesame oil or very little water and rub between the palms. Also wash hands in between to remove stickiness completely. Color will become more dull between the steamed adai and non-steamed adai and there will be a shine on the steamed ones.

Kaaradaiyan Nombu Vella Adai (காரடையான் நோம்பு வெல்ல அடை)

Karadayan Nombu is a festival celebrated in TamilNadu. There are two types of Vadai and this one is the sweeter one. More details of this festival is given below and now for some tips and tricks that I learnt - If the hands are sticky while making the adai, use little sesame oil or very little water and rub between the palms. Also wash hands in between to remove stickiness completely. Color will become more dull between the steamed adai and non-steamed adai and there will be a shine on the steamed ones. DO NOT EAT CURD ON KARADAYAN NOMBU DAY. This year the festival is coming tomorrow (14.3.2013). Here you go for the delicious sweet -

Chickpea Halwa / Channa Dal Halwa

The word halwa can make some people drool.. It is smooth, silky and is sinfully delicious with loads of ghee and sugar.. This halwa is no exception. This is the first time I making it and it tasted so awesome. It can be called the cousin of badam halwa for its consistency and taste. Thanks to Kirti for choosing this delicious recipe for the SNC Challenge which is the brain child of Divya. This recipe is from kirti’s mom.