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Thai Ammavasai
"Thai Amavasai" refers to the new moon day (Amavasai) that falls during the Tamil month of Thai. Thai is the tenth month in the Tamil calendar and typically spans from mid-January to mid-February in the Gregorian calendar. Like other Amavasai days in the Tamil calendar, Thai Amavasai is considered significant in terms of religious and spiritual observances. During this time, people may engage in rituals and ceremonies, including offerings and prayers to honor their ancestors and seek blessings for the well-being of their families.
Moong dal dosa
Moong dal dosa is considered a healthy breakfast for several reasons:
Rich in Protein: Moong dal is a good source of plant-based protein. Including protein in your breakfast helps in muscle repair and growth, and it also helps keep you feeling full for a longer time.
High in Fiber: Whole moong dal contains dietary fiber, which aids in digestion and helps regulate blood sugar levels. Fiber also contributes to a feeling of fullness and supports a healthy digestive system.
Vegetables Adai dosa
At times, when we find ourselves short on idli or dosa batter or left with just a meager amount of old dosa idli batter, here's a delicious solution – Adai! Unlike the traditional method of pre-soaking lentils and rice.
Khatta Dhokla | Idra
White Dhokla, also known as Idra , is a steamed cake originating from Gujarat, India. Unlike its traditional counterpart, it is made from fermented rice and urad dal (black gram) batter, resulting in a lighter color. The batter is seasoned with mustard seeds, cumin, and curry leaves, giving it a subtle, savory flavor. White Dhokla is typically enjoyed with chutney and is a popular choice for a light and spongy snack.
Lunch platter
Lunch platter
Poricha Rasam | Arachavitta Rasam
Poricha rasam : Poricha Rasam is a South Indian soup that combines the flavors of traditional rasam with roasted spices. It often requires no cooked dal or Tamrind . The spices are oil roasted and ground with coconut.
Poricha Rasam is a variety of South Indian rasam that includes roasted and ground spices, giving it a unique and aromatic flavor.
Pongal recipes
Rice rava idli
Rice Rava Idli is a popular South Indian dish made with rice rava (semolina made from rice) and urad dal (black gram). It's a quick and easy alternative to traditional idli, which is typically made with rice and urad dal batter that requires fermentation
Ven Pongal
Ven Pongal is a popular South Indian dish made with rice and lentils, seasoned with black pepper, cumin, ginger, and ghee. It is a savory and comforting dish commonly served for breakfast but can be enjoyed at any time of the day.
Akkaravadisal
Akkaravadisal is a delicious and traditional South Indian sweet dish, often prepared during festivals or special occasions. It's a type of sweet rice pudding made with rice, lentils, jaggery, and flavored with ghee, cardamom, and cashews.
Margazhi Month
In the Tamil calendar, Margazhi (also known as Margashira in Sanskrit) is the ninth month and holds special significance, especially in South India. The month typically corresponds to December-January in the Gregorian calendar. Margazhi is considered an auspicious and spiritually significant month for various cultural and religious practices.
Makhane ki Kheer
Makhana ki Kheer is a luscious and indulgent dessert that captivates the palate with its rich, creamy texture and delightful flavors. This traditional Indian sweet incorporates the unique and wholesome ingredient known as makhana, also referred to as foxnuts or lotus seeds.
The preparation begins with gently roasting the makhana in a touch of ghee until it achieves a light golden hue. This step enhances the nutty aroma and brings out the inherent crunchiness of the makhana. Care is taken to roast them over a low flame to prevent quick browning.
Temple style Puliyodharai
Temple Puliyodarai, also known as Kovil Puliyodarai in Tamil, stands out for its simplicity yet inexplicably delicious taste, making one wonder why it's so uniquely satisfying and rightly earns its name.Served as a key prasadam in many South Indian temples, Kovil Puliyodarai is not just a dish; it's an experience, often being the reason many look forward to visiting temples - to seek divine blessings and enjoy this delightful offering. It's a sought-after prasadam in the major temples across South India, acting as a spiritual and culinary incentive for devotees.
Pasi Paruppu Payasam Moong dal kheer
Pasi Paruppu Payasam, also known as Moong Dal Kheer, is a delicious South Indian dessert made with moong dal (split yellow lentils), jaggery, coconut milk, and flavored with cardamom. It's often prepared during festivals and special occasions.
Kovil Puliyodharai
Temple Puliyodarai, also known as Kovil Puliyodarai in Tamil, presents a paradox of being deceptively simple yet irresistibly delicious, leaving many to ponder over its distinct taste that perfectly justifies its name. Revered as a significant prasadam across South Indian temples, its uniqueness is deeply felt.
Ven Pongal Mix
Pongal, reminiscent of khichdi, serving as a convenient ready-to-cook option for breakfast, lunch, or a simple dinner. Paired with lime pickle and curd, it eliminates the need for students to search for ingredients to recreate their favorite dishes away from home.
Elaneer payasam
Elaneer Payasam, also known as Tender Coconut Kheer or Coconut Water Payasam, is a refreshing and delightful South Indian dessert made with tender coconut water and coconut flesh. It's a cool and sweet dish, perfect for hot summer days or as a refreshing conclusion to a meal.
Semiya Payasam Vermicelli kheer
Semiya Payasam, also known as Vermicelli Kheer, is a popular South Indian dessert made with vermicelli, milk, and sugar. It's a quick and easy sweet dish often prepared during festivals, celebrations, or as a special treat.
Brinjal podi kari | Kathrikai podi kari
Brinjal Podi Kari is a flavorful South Indian dish where brinjals (eggplants) are cooked with a spice blend known as "podis" or spice powders. This dish is delicious and can be served with rice or Indian breads.
