Friday, February 27, 2009

cabbage dhal curry

This is a very simple curry , good for a mild lunch. I use green gram dhal for this curry, but many choose Toor dhal (Red gram) instead. Basically I prefer this kind of vegetable dominated curries to mix with the rice, so that I can reduce my rice intake:)
There is no need to temper this curry , but the choice depends on the individual. The taste will be bland as there is no tomato or tamarind, but it can be paired perfectly with a spicy fry.

Muttaikose paasi paruppu kulambu / cabbage green gram dhal curry:


Cabbage - 200 gms
green gram dhal - 1/2 cup
green chilli - 2
salt - as required
Turmeric powder - 1/4 tsp
garlic - 3 pods
ginger - 1 inch
cumin - 1/2 tsp

Wash and soak the green gram dhal (siru paruppu / paasi paruppu in Tamil) for 30 minutes.
Start Cooking it in 2 cups of water with turmeric powder.
Finely chop the cabbage , garlic , ginger and green chilli.
After the dhal gets half cooked, add the chopped vegetables.
Cook them without closing the lid. Because green gram dhal has the property to form froth and overflow , if covered and cooked.
After the dhal is cooked to a mushy state, switch off the flame.
Add salt, cumin seeds and mash gently without crushing the cabbage.
Cabbage dhal curry is ready.
No need to temper it.

Serving diections:

The above said quantity is good for 3 people, if served like sambar on plain rice.

Wednesday, February 25, 2009

Ridge Gourd Peel chutney

Usually we make curries out of Ridge gourd . But many of us will not be aware of making a chutney with its peels. This is one of the signature dishes of my mom.
It pairs well with rice or chapathi.
I am sure ridge gourd is such a yummy vegetable when cooked with dhal. But have you ever noticed the resulting quantity of the curry? If we miscalculate the end product and buy the same quantity as of any other vegetable, then we will face a challenge in distributing the curry. Oh! yes, the curry will shrink a lot after losing its moisture in cooking. So if we generally buy one lb of any vegetable , then we should double the quantity while buying this ridge gourd.
How come we throw away such a succulent peel like this? So if you are planning to make ridge gourd curry next time, then don't throw away the peels. Just save them for a yummy chutney.
Here is the recipe!

Peerkankai thol chutney:

Ridge gourd - 1
Dry Red chilli - 4
curry leaf - 1 sprig
tamarind - small gooseberry size
salt - to taste
urid dhal - 1 tsp
cumin seeds - 1/2 tsp
garlic - 1 clove

Wash and clean the ridge gourd.
Peel and save the outer skin , discarding the veins in the ridge.
Chop the skin coarsely.
Heat 1 tbsp oil in a kadai.
Add all the above ingredients except salt, garlic and cumin .
saute them till the peels become tender (or) edges turn mild brown.
Then switch off the stove and cool it completely.
Then add salt, garlic ,cumin and grind to a fine paste.
Ridge gourd chutney is ready.

Serving suggestions:

Goes fine with chapathi, dosa or any rice meal.

Thursday, February 19, 2009

Sweet Bonda

This is not a common sweet, but a unique dish from south TamilNadu's tea stalls.I had this sweet in my childhood days in Tirunelveli. People in that area have it with tea just like a cake, because of its lesser sweet nature.
Almost all the tea stalls / coffee shops in Tirunelveli and Tuticorin sell this sweet Bonda. They call it as 'cake ' as well as 'Muttai kose'. Muttai kose means cabbage in English. This sweet bonda resembles the shape of a cabbage and hence the name. (You can see some spiky layers around it after frying... My bonda did'nt give any outer layers.)
 One of my blogger friends asked for the recipe. My mom and her friends used to do it as a evening snack at home and I can recall the flavorful recipe now. I am posting it so that everyone may find it interesting.
Here is the recipe for Sweet Bonda.

All purpose flour (maida) - 2 cup
sugar- 3/4 cup
Baking soda - 1 tsp
salt - 1/4 tsp
water - just enough to knead the dough
Oil - for deep frying

Sieve AP flour with salt and baking soda twice.
(Always use newer baking soda).
Mix sugar to it mix very well in a dry state.
Then add water little by little and mix well.
The dough should not be too thick, it can be of consistency between ulunthu (urid dhal) vadai batter and chapathi dough. Cover it with wet towel and let it rest for 10 minutes.
Make big balls (in the size of a big lemon / small orange) with wet hands. Drop the balls into hot oil and fry them in medium heat till the outside becomes brown.
Sweet bonda is ready!
Serve with hot tea .

Wednesday, February 18, 2009

Methi leaf - Tamarind curry

Puli kulambu or Tamarind curry is a basic curry served with rice in South India. These kind of tamarind based spicy curries are the comfort food for many people in Madras.
Last week , I got a fresh bunch of methi leaves and long green brinjals. So made this curry immediately and it tasted great with rice. May be it is my innovation with methi leaf and tamarind curry. It tasted like bitterness.
Here goes the recipe.

(Methi leaf tamarind curry / Venthaya keerai Puli kulambu / fenugreek leaf stew)

Methi leaf (only leaves) - 1 cup / 2 handful
tamarind - a key lime size
Eggplant / brinjal - 100 gms (2)
garlic - 5 pods
shredded coconut - 1 tbsp
red onion - 1/2
cumin seeds - 1/2 tsp
mustard - 1/2 tsp
fenugreek seeds- 1/2 tsp
curry leaves - 1 brig
gingelly oil - 1 tbsp
asafoetida - 1 pinch
Red chilli powder - 1 tsp
coriander powder - 2 tsp
turmeric powder - 1 pinch
water - 2 cups
salt - 2 tsp


Chop the eggplant into small pieces.
Grind coconut, onion and cumin seeds with little water.
Heat oil in a pan. Extract juice from the tamarind.
Crackle mustard seeds , add fenugreek seeds , curry leaves and asafoetida.
Add the chopped methi leaves and fry till you get a nice smell.
Now add the brinjal pieces, peeled garlic, tamarind paste , 2 cups water , chilli powder, coriander powder, turmeric powder, salt and close tightly with a lid.
After the vegetables are cooked add the coconut - onion paste and switch off after it starts boiling.

Serving suggestions:

Makes 2 cups of venthaya keerai Puli kulambu.
It can be served for 5 people.
Serve hot with steamed rice and and any vegetable side dish or with egg omelet.

A humble request.

Dear Friends ,
I came to know that many of the Catholic Churches in USA are collecting grocery items for the food pantry . I have never seen a concept like this before. But I think it is a good mission during this recession period. They request the people to come and leave the new grocery items in the church every Sunday. They distribute the collected items to the needy.
If you are interested , please inquire the nearby RC Church and help them in their mission. You can just google 'Catholic church , zip code' and find their address , phone number.
The most needed items are Cereals,oats, canned - soup, tuna, fruits,vegetables, peanut butter, jelly, coffee,milk powder, cake mix, oil, biscuits, dry fruits, sugar, All purpose flour etc.
Even a single pack of cereal can help a family .
Please kindly bring new and unopened grocery items with valid shelf life.
Why don't we think of the needy atleast once in a month?
This is my personal request and not an advertisement from any organisation.
If you feel it appropriate , then please pass on this word to those who want to help others.
Lets spread the happiness through our blogs.
Thanks a lot,

Matthew 25: 35-40 "‘For I was hungry, and you gave Me something to eat; I was thirsty, and you gave Me something to drink; I was a stranger, and you invited Me in; 36 naked, and you clothed Me; I was sick, and you visited Me; I was in prison, and you came to Me.’
"Whatsoever you do for the least of My people,
That you do unto Me"

Green beans koottu

Green beans is the most common vegetable that is available in all seasons globally.
Just another koottu (boiled lentil based side-dish) for the people who long to have a variation for the beans fry .

Beans koottu (side dish):

Green beans - 1/4 kg
green gram dhal - 1/2 cup
salt - to taste
turmeric powder - 1/2 tsp
asafoetida - a pinch
To fry and grind:

oil - 1/2 tsp
Coriander seed - 1 tbsp
cumin seed - 1/2 tsp
pepper - 1/2 tsp
red chilly - 3
coconut - 2 tbsp
To temper:

oil - 1 tsp
mustard - 1/4 tsp
Bengal gram / channa dhal - 1 tbsp
chopped onion - 1 tbsp
Red chilly - 1
garlic - 1
curry leaf - brig


1.Wash and soak the moong dhal (green gram dhal for 1/2 an hour).
Clean and chop the beans into small pieces.
Half cook the dhal. Add the chopped green beans, asafoetida, turmeric and cook completely.

2.Heat 1/2 tsp oil in a pan. Fry all the items given.
Let it cool. Then grind it with little water into a thick paste.
Add this masala to the cooked beans and let it come to a boil.
Add salt to taste.

3.Heat oil in a pan. Add the channa dhal and mustard.
After the mustard seeds Crackle , add the chopped onion, chopped garlic, curry leaf, red chilli and fry till the onion becomes red.
Mix it with the boiling koottu and switch off flame.

Green beans koottu is ready!

Serving suggestions:
Yields a lot of koottu. Serves 6 people.
Serve as side dish with any rice / roti.

Tuesday, February 17, 2009

Idly Uppuma (scrambled Idly)

Here is a quiz for you my friends:)
1.What will you do if you have a lot of left over Idlies?
2.What will you do if your 'Jasmine like Idlies' turned out into hard rocks due to improper batter?
3.How can you feed Idlies to a kid who hates it like anything?
The most probable answer to all the above questions will be an easy but delectable dish called 'Idly Uppuma'.

I got introduced to this Idly Uppuma by my Rukmani aunt. She cooks everything with a lot of care and passion. She insisted me to use Sesame oil for this Idly Uppuma and then I found that the oil gives a unique taste to the dish.
I will reveal her lovely vegetarian dishes in course of time.
Here goes the recipe.

Idly Uppuma / Idli Upma:

Idli - 6
Urid dhal - 1 tbsp
mustard seed - 1/2 tsp
curry leaf - 1 brig
Onion (chopped)- 1 cup
Green chilly - 3
sesame oil - 2 tbsp
Salt - 1/4 tsp for 4 Idlies

While calculating the number of Idlies required, just minus one Idly per head.
Because we have to add a handful of onion for every 3 Idly we use and that will increase the volume of the end product.
Scramble the Idlies with your hand into small pieces. Keep aside.
Heat oil in a wok.
Add urad dhal and mustard seeds.Let the mustard seed crackle.
Then add the chopped onion, finely chopped green chilly, curry leaves and salt.
Saute well till the onion becomes transparent.
Add the scrambled idlies and stir well.
Switch off the stove after a minute.
Idly Uppuma is ready.

Serving Suggestions:
Serve as dinner / breakfast with 'Idly podi' or any chutney of your choice.
The Picture shows Idly Upma served with onion chutney.
Serves 2 adults.

Some sweet memories:

My hubby told me that he became a fan of this Idly uppuma after seeing this dish in a movie called 'Surya Vamsam' (a Tamil Movie). In that movie , the heroin (Ms.Devayani) and the hero (hubby's favorite actor - Mr.SarathKumar) prefer to serve this Idly uppuma for an unexpected guest as a quick fix meal . Actually that is a touching scene in the movie to show the hospitality of the couple even in the midst of poverty. Whenever I prepare this Idly Uppuma , I make fun of this scene to see his blushing smile:)

Yasmeen of health nut
has passed me a sweet note . See the picture below. Thanks Yasmeen.You are so sweet dear !!

Monday, February 16, 2009

Potato roast

First I should admit that , this potato roast may be a well known recipe for many. Because the simple but elegant potato curry could be the first for any beginner.
Who can deny a hearty serving of roasted potatoes along with the piping hot sambar and rice?
While browsing through my blog , I found that some potato roast is missing and immediately started posting this recipe.
I modified the well known original version with some marination (just like any non-veg roast).
(The original version do not call for any curd or marination. But doing so enhances the flavor)
We can enjoy each step in this cooking process , because of its flavor:)
I prefer to do this roast in a heavy iron wok ('Irumbu chatti' in Tamil). If we cannot find such a robust wok, we can get satisfied with a thick bottomed non stick vessel. Use the Indian store-bought potato for this dish. Because we cannot be sure of the original touch with other potatoes. If you know any other variety of potato that tastes like Indian potato, kindly let me know.


Potato - 4 (1/4 kg)
onion - 1 (chopped 1 cup)
Turmeric - a pinch
curd - 1/2 cup
Red chilli powder - 1 tbsp
Ginger garlic paste - 1 tbsp
Olive oil - 3 tbsp
Fennel seeds - 1 tsp
Curry leaf - 1 brig
cilantro , mint - a handful
salt - to taste.
Dry roast and grind:
Cinnamom - a bit
cumin - 1/2 tsp
fennel seed (sombu) - 1 tsp
cloves - 2
coriander seeds - 1 tbsp

Scrub and peel the potato skin. Wash and clean it.
Cut each potato into 4 - 6 big pieces.
Dry roast and grind the items given. This is the masala powder.
Mix curd, salt, Red chilly powder, turmeric , ginger garlic paste, prepared masala powder and marinate it for an hour or more.
Heat oil in a thick bottom vessel.
Fry the fennel seeds to red color.
Add the chopped onion, cilantro, mint leaf, curry leaf and fry for a while.
As the onion turns transparent , add the marinated potato mixture.
Stir well. Reduce the flame, cover it and cook with occasional stirring.
This roast should be cooked in very low flame.. Do not hasten the process, as it may char the dish.
If the curry starts sticking to the bottom, sprinkle little water and then cook it covered.
The masala will be slowly absorbed by the potato while the outer side becoming crispy.
Using a spatula gently check if the potatoes are done. Then check for salt .
Potato roast is ready!

Serving suggestions:
Mostly people serve it as a side dish for sambar & rice or rasam & rice.
Goes fine with roti also.
The consistency should be like a dry curry.
Serves four.

Friday, February 13, 2009

Bottle gourd - curd curry (surai kaai thayir pachadi)

Bottle gourd is a popular Indian vegetable .Village people believe that it has some property to reduce our body fat.
The Tamil meaning of Bottle gourd is surai kaai. Koottu means a watery side dish .

Bottle gourd is a watery vegetable and tastes somewhat similar to white pumpkin or cucumber. Mostly it is used in making sambar , dhal or a watery side dish called koottu . The most common way is to cook it with Thoor dhal or green gram dhal.
Cooking it with Curd belongs to South TamilNadu cuisine.

In Tamil nadu a grand vegetarian feast should be served on a Banana leaf (gently cut with its tip). The rice must be accompanied by a koottu (watery side dish), a poriyal (cooked and tempered vegetables with shredded coconut) , a varuval (deep or shallow fried vegetable ), a curry (a spicy side dish with some dry gravy), sambar (dhal based stew), vatha kulambu (tamarind based stew), more kulambu (curd based stew), rasam (a soup poured on rice.. good for digestion), Payasam (a rice or vermicelli based sweet ) and at last the Buttermilk on rice. The other dishes are a an appalam, vadai , some sweet. Oh , my God ...What an elaborate lunch menu .Isn't it?.Believe me , we people cannot take every day like this . But the very thought makes us nostalgic. Right?

Just because of my love for our native cuisines , I am eagerly collecting as many recipes as possible . And this curd based recipe is my favorite koottu .

Surai kaai Thayir pachadi koottu / bottle gourd - yogurt curry.


Bottle gourd - 1/2 kg (1 small)
curd - 1/2 cup
onion - 1 (small)
olive oil - 1 tbsp
mustard seeds - 1 tsp
curry leaves - 1 brig
Turmeric powder - 1/4 tsp
salt - to taste.
To grind:
ginger - 1 inch
green chilli - 3
channa dhal - 2 tbsp
shredded coconut - 2 tbsp
cumin seeds - 1/4 tsp

Soak the channa dhal for 30 minutes.
Peel the skin of the bottle gourd. Chop it into small cubes. Donot discard the seeds. Tender seeds tastes good.
Heat 1 cup of water and add the chopped bottle gourd, salt, turmeric powder and cook it .
Grind together the items given .
Pour the ground masala to the cooked bottle gourd.
Let it come to boil.
Now add the curd and switch off flame. Check for salt.
Heat oil in a separate pan. Add the mustard seeds , after it crackles , add the chopped onion, curry leaves and fry till the onion becomes red.
Add this tempering to the cooked bottle gourd.
Mix well.
Bottle gourd thayir koottu is ready.

Serving suggestions:

Serve as side dish with plain rice or rice and sambar or with chapathi.

Thursday, February 12, 2009


Omelet / Omelette / Muttai adai.

Just a very simple egg omelet. This is my mom's method. I love to make it with coconut oil only.As its flavor will fill the entire house with grace.
This oil is my secret ingredient for a successful omelet. But nowadays my health conscious brain dictates me to use olive oil instead:( Still the omelet stays good.
In my dad's house we prefer to have it with fish curry and plain steamed rice.


Egg - 1
Red onion (finely chopped) - 2 tbsp
green chilli (finely chopped)- 1
Black pepper - 1/4 tsp
coconut oil - 1 tbsp (any oil)
salt- 1/8 tsp
cumin seeds - 1/4 tsp

Take a bowl and fork.
Break and pour the egg in to the bowl.
Chop the onion and green chilly very finely.
Add salt and cumin seeds to the egg and beat well.
Now add the chopped onion and chilly. Beat till the egg doubles its volume:)
Heat a tbsp of coconut oil in a pancake pan / dosa tawa / chapathi tawa . (I keep the omelet pan as separate and donot use it for other cooking. As it will emit an unwanted smell while cooking other recipes).
Pour the well beaten egg on the pan.
Reduce heat. Flip the omelet. Be more attentive, so that the omelet do not get charred.
Take it out.
Place on a serving saucer. sprinkle some freshly ground pepper over the omelet.
Egg omelet is ready !

Serving suggestions:

Serve hot either as breakfast or as side dish.

Sweet memories:

My 'packi anna - periyamma' and 'cook - Gnanamani' call it as Muttai adai in pure Tamil.

Tuesday, February 10, 2009


The parotta , I am narrating here is entirely different from the North Indian parathas and frozen malaysian poratta.

Poratta or parotta , they tell in Tamilnadu and kerala is made of maida (All purpose flour). while the parathas of north India are made of whole wheat. The street side stalls in TamilNadu and kerala serve this parotta with a side dish called salna. Actually they call the parottas as 'veechu parotta'. That means the chef uses a style to spread the dough into a thin chapathi by swinging it in air. 'salna' means a watery gravy with few pieces of chicken or completely vegetarian. This parotta and salna combo is an unbeatable one .It has the potency to tempt even a strict diet conscious person. My weaker soul always craves for those parottas :(
Last week I got tempted a lot by Varsha and chams parottas. But the frozen parotta we get here cannot satisfy my crazy instincts. So I decided to make it my own in a different method.
Long time ago I learned to make this parotta from a cookery show in SunTV . A chef from a star hotel demonstrated this version to make parottas easily. We will get parottas of larger diameters and this can be a fool proof method for a novice like me . May be we can call this as the 'parotta for dummies'.

We may need:

Maida / All purpose flour - 2 1/2 cup
Rice flour - 1 tbsp
water - as per requirement
salt - 1 tsp
baking powder - 1/2 tsp
sesame oil - 1/2 cup
(The parotta stalls in Tirunelveli do not use ghee / butter).

A flat surface like clean kitchen counter top.
Rolling pin.
plastic sheets - 20
(I cut and used the plastic sheets used for filing. we can clean, preserve and use the plastic sheets given with frozen parotta also).

Mix Maida with salt and baking powder.
Then add water little by little to get a chapathi dough consistency.
Then add 3 tbsp oil to the dough and knead well.
Knead for 5 minutes with beating and punching to get a silky smooth dough.
Cover it with a cling wrap or wet towel and leave it for 4 hours in the room temperature.
Then divide the flour in to 10 equal size balls.
In a small bowl, mix the rice flour with 2 tbsp of sesame oil to get a ghee like paste.

Step 1:

Take one dough ball,apply some oil to it and flatten it on a clean kitchen top .
Flatten it till it tries to tear off. No need to get a smooth circle.
But a very thin disc should be achieved.
(Do not try to take it with hands, just flatten it to a big circle.)
Take a little rice flour + oil mix and apply it smoothly over the flattened disc.
The rice flour gives a flaky texture and also prevents the layers from sticking with one another.

step 2

Using a knife , slit the disc into long ribbon like strips.
Fold every strip once in a longitudinal manner like a paper. (see figure).

step 3

Apply little oil on a plastic sheet . Make concentric circles using all the folded ribbons to get the shape as shown.

step 4

Place another plastic sheet above the dough . No need to apply oil now. Press it gently with a rolling pin to get a perfect circle.

step 5

Make all the 10 parottas as described in the leisure time. keep them frozen in a freezer.

step 6

If you want to fry them immediately, then no need to freeze.
Heat a dosa tava. Apply a little oil over the surface.
Remove the top plastic sheet. Peel off the parotta . Place it on the hot tava.
Flip it again and again to get it cooked evenly.
Take out and serve hot.
Parotta is ready!

Serving suggestions:
Place all the cooked parottas one above other.
Using both the hands , pat them on the sides , to get a loose flaky texture.
Serve hot with any gravy or salna along with raitha.
Makes 10 bigger size parottas.
Increase the flour quantity to get more parottas.

Even though the all purpose flour parottas are not that great for health, these home made ones will surely outwit the store bought 'ghee loaded frozen parottas'.
Try these 'southern style Parottas' and lemme know how it comes out.
You may be interested in 'scrambled parotta / Muttai kothu parotta' too.

Monday, February 9, 2009

From my friend.

Just now I got a sweet surprise from my very best friend
Malar of Kitchen Tantra.

I thank with all my heart to the blogger world and my friends like this who make my every single day a worthy one.
Thanks Malar for these wonderful moments and for your heartfelt friendship.
Actually through you I am seeing the world with a new brighter perspective and thanks for being my friend dear.

Thursday, February 5, 2009

Channa Pulao

I prepared this Channa pulao for hubby's lunch box. Though it seems a lengthy process, a little preparation in advance will help us to cook fast. I guess the channa in the pulao will help to reduce the carbohydrate proportion in our lunch:) Even without coconut milk and ghee , this channa pulao will taste great. But I have narrated the complete recipe. The option is yours:)
Lets go to the recipe .

Channa pulav / kondakadalai satham / chickpea rice:


Basmati Rice - 3/4 cup
White Channa - 3/4 cup
Coconut milk from 3 tbsp shredded cococnut with water - 1/2 cup
Onion - 1 (small)
Garlic - 3 pods
olive Oil - 2 tbsp
coriander leaves - a handful
mint leaf - a handful
Ghee - 1/2 teaspoon.
Fry and Grind:
Cinnamon - 1 inch piece
Cardamoms - 1
Cloves - 3
Onion (chopped) - 1 small
Red chillies - 10 Nos.
Tomato - 1 (big)
Cumin Seeds - 1/2 tsp
Garlic - 2 pods
ginger - 1 inch

1.Soak the white Channa overnight (10 hours). Pressure cook the Channa completely up to 5 whistles . I reduce the heat after a whistle and cook it in mild flame for 12 minutes. Just hate to wake up my neighbors with my cooker whistle:)

2.soak the Basmathi rice in water for 30 minutes. Drain the water completely.

3.Heat 1tbsp olive oil in a wok. Add everything given to roast and grind except tomato.
After the onions become tender, add the chopped tomato. Sprinkle a little water and cook the tomatoes to tender.
Cool them completely and grind into a fine paste in a mixie/ blender.

4.Again heat 1 tbsp oil in a wok. fry the chopped onion to golden brown. Add chopped garlic, cilantro and mint leaves.
After a while put the ground masala and cook till the raw smell goes. check for salt. The salt should be perfect now. This is the 'masala for channa pulav'.

5. Take 3 tbsp of shredded coconut and extract milk from it using 1/2 cup of water.(OR) Dissolve 1 tbsp store bought coconut milk in 1/2 cup water.

6. Take a heavy bottom vessel with lid. Pour 1 cup water and bring to boil.
Add the soaked rice , little salt.

7. Then add the coconut milk, prepared channa pulav masala and let it boil.
Then reduce the flame to minimum and close it with a tight lid. cook it for 20 minutes.
(OR) Transfer everything to a pressure cooker. After a whistle switch off the flame and open after the pressure is gone.

Channa pulav is ready.


Time taken to cook the channa pulao - 1 hour.
Actually we can cook the channa and prepare this masala in advance to make our job easy. Both will stay good for 1 day if refrigerated.
I dissolved 1 tbsp coconut milk in 1/2 cup water to get the coconut milk.
Immediately after cooking , the pulao may seem to have some excess gravy .
But that gravy will be absorbed by the rice in 30 minutes to one hour completely after switching off the flame.
We need not waste the left over water from cooked channa. I used it to prepare the rice.
Sprinkle and mix the ghee before serving.

Serving suggestions:
The above said quantity will be more than enough for 2 adults.
Serve it hot with boiled egg and Carrot-onion raitha.

Wednesday, February 4, 2009

Vazhaikkai Poriyal (Plantain stir fry)

This vazhaikai poriyal was a staple in our house as we had some (lot) of banana trees in our backyard. I have seen amma running there to pic...