Vishu Kanji is a special traditional recipe that is prepared on the day of Vishu . Vishu represents the passing of sun from Taurus to Ari...

For the last few days, daily, atleast one post in TOI is on roti with varied stuffings and ingredients, thanks to Srivally and her Roti...

Pumpkin halwa is part of almost all breakfast menu served for brahmin marriages. If its not this sweet, then mostly Kesari takes its place....

Ela adai is a delicacy that can bring many nostalgic memories. This is another sweet, which in my home, is usually prepared in the summer ...

Neyyappam or Appam is always the traditional one using rice, for me. Never I have bothered to try anyother versions. When I was discussing v...

When RCI Rajasthan was announced, I had bookmarked few recipes. I found Dal Baati , part of an ordinary Rajasthan menu. Most of the Raja...

Its been 2 long weeks since I have blogged. And the break seems to get extended. I never thought its going to be a long break. I am not sure...

My second award. It feels great to get an award by a fellow blogger. Thank you Cham for considering my blog as yummy. The Yummy Blog award ...

The cuisine of Rajasthan is primarily vegetarian and offers a fabulous variety of mouthwatering dishes. The spice content is quite high in ...

After dosas , I think it is the turn of MW chocolate cakes in blogosphere . When Srivally announced Cake as this month's theme for MEC ...

Milagaipodi or molagapodi as it is colloquially used, is an inevitable part of any South Indian kitchen. Each family has their own way o...

Ever since I saw microwaved scones at Aparna's blog, I wanted to try it. But somehow, it did not happen. When EC announced the theme...

When Pavani of Cook's Hideout , who is the guest host for MBP April edition , announced One Pot Wonders, I knew where to look for idea...

Vathakozhambu is a famous dish of Tamilnadu and it is cooked by Iyers of Kerala too. But when it comes to Kerala , it is cooked in a sli...

Chundakka Vathal (Turkey Berry) Chundakkai is very bitter in taste. The fresh ones can be used to make tamarind based gravies. Usually, chun...

Kariveppila or Curry Leaves is mostly used as a garnish. It indeed enhances the flavor of the dish. But most of the times, it is not consum...

Wishing you all a very happy and prosperous VISHU