The Upma Kozhukattai is one of the popular tiffin items in a Tambram household. Now there is story associated with these kozhukattais, which was told to me by my grandmother
7th Jan, 2013Growing up I never ate too much of garlic at my parents house. My dad absolutely hates garlic in any of the dishes, so me and my mother eat dishes with garlic when my father is away of trips
Uppu Kozhukattai. Uppu Kozhukattai / Uppu Urundai is a traditional recipe prepared for Pooja during Vinayagar Chathurthi along with the " Vella Kozhukattai & Poornam Kozhukattai
The most important item prepared for this Pillayar chaturthi is kozhukattai or modakam/modak. The recipe here is for the sweet kozhukattai that is made as a Neiveydhiyam/offering in southern India
Thattai is one snack which i was planning to make for quite a while, since krishna jayathy is around the corner i thought it is the perfect time to share it
Rava Kara Paniyaram Recipe is a quick to make south Indian breakfast dish. Try this rava kara paniyaram for kids after school snack, they will enjoy it for sure
Kathirikai Kara Kuzhambhu. If you love Ennai Kathrikai (Stuffed Brinjals in Coconut curry) then you are sure to love this simple quick version of Brinjal curry otherwise known as Kathirikai Kara Kuzhambu (Spicy Brinjal curry)
Millets Kara Paniyaram with Green Capsicum Pottukadalai Chutney. Millets Kara Paniyaram (Thinai, Varagu, Saamai) with Green Capsicum Pottukadalai Chutney, a healthy combination of millets and mudakathan keerai in kuzhi paniyaram
Kara murukku or Mullu murukku is my favorite and of course everyone loves it. Last year, I had tried garlic murukku and this year I tried easy mullu murukku or kara murukku
The most important item prepared for this Pillayar chaturthi is kozhukattai or modakam/modak. The recipe here is for the sweet kozhukattai that is made as a Neiveydhiyam/offering in southern India
Paal kozhukattai is the one which my mom likes so much. So my grandma used to make it for her often. Still remember, when we come from school,my grandma bringing this dish
Slit about 15 small Indian eggplants or brinjals keeping the stem intact as shown in the pictureDeep fry them in hot oil in batches of 5 for about half a minute and set asideIt is enough if you cook the brinjals to 70%
I am a big fan of hotel kara chutney recipe. Whenever we visit restaurant for breakfast or dinner, myself and my dad ask for more servings of kara chutney (Spicy chutney in English) than coconut chutney and green chutney even though it tastes too spicy
It should not be too watery like a payasam or too thick like a chakkara pongal. When I was making the paal kozhukattai this afternoon my thoughts wandered to our family home
Vendakkai kara kuzhambu is one of our very frequent gravies, easy to prepare and delicious. Just another traditional Kara Kuzhambu recipe with Vendakkai flavored with coconut fennel paste
Kara Chutney or Hotel Style Red Chutney is one quick & easy to make chutney that pairs well with many South Indian Tiffin recipes like Idli/Dos, Pongal, Chapathi, Paniyaram, Adai, etc
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