Food From My Kitchen

Kadhi / Kadi is a lightly sour gravy made using thick curd or thick buttermilk and its an excellent choice for jeera rice, methi parat...

Milagu Kuzhambu / Black Pepper Gravy is a spicy gravy made by boiling the tamarind extract with lots of freshly ground spices in it. Its...

Amaranth leaves, which are called as "Mulai Keerai" in Tamil seem to be rarely available here. I really miss all the green l...

Semiya Payasam / Vermicelli Payasam in one of the favourites in my family. Though we all mostly make this sweet during festivals and s...

 Garam Dhoodhi parathas with a side of Methi Kadi and some onion Bottle gourd which is called as "Dhoodhi" or "Lauki...

  Gottu Rasam is generally made without any dal and the process is quicker and simpler. Its spicy with a punch and could be given as a soup ...

Vendhaya Mangai / Mendhiya Mangai always reminds me of my father. Whenever my mom prepared a full fledged meal at our home, he never f...