South Indian Recipes

Tuesday, August 23, 2016

DIY RADHE KRISHNA DOLL

Barbie and Ken dressed up as Radha and Krishna

Most of the cloth, laces and beads were purchased from Joann's/Michaels.

Monday, August 8, 2016

I started liking Rava kichadi after tasting for the first time at Saravana Bhavan few decades ago. Though it is a closer cousin of Rava upma, the taste and flavor is entirely different. Adding vegetables and ghee makes it a complete healthy breakfast.

THINAI APPAM | FOXTAIL MILLET APPAM

Millets are very versatile and can be easily substituted for rice in traditional recipes. I tried arisi appam recipe by replacing rice with Thinai (Foxtail millet). Millets (Siruthaniyangal) has many health benefits. These millets are not new to me. Back in my childhood days, whenever I visit my grandparents place, they used to prepare kanji with finger millet and pearl millets. At that time, the health benefits were not much appreciated. It is good to see that these grains are gaining popularity now.

GOBI PARATHA| CAULIFLOWER STUFFED PARATHA

Parathas are a staple of North India and typically served as breakfast with raita and pickle. We were lucky to have a small dabba near our work place. Whenever bored with our usual menu of the cafetaria we used to go the dabba for some spicy parathas.That's how I got introduced to stuffed parathas and collected the recipes from my north indian friends.

FRIED KOZHUKATTAI | MAIDA KOZHUKATTAI

Fried modhakam is prepared with maida/wheat flour with jaggery filling and typically fried in pure ghee. This modhakam along with appam is a must for Ganesh homam. This can also be prepared for Ganesh chathurthi. Also this neivedhyam can be prepared the previous day night itself.