Pulikachal and Puliyodharai

How many of you remember the torrential rains from the hurricanes in Chennai during the 1980s? Those pitch dark days with no power; those kerosene lanterns burning round the clock; those wierdly scented coils to drive the mosquitoes away and those little battery operated transistors that were the only source of news!  The incessant noise…

Watermelon Limeade

Summer is on in my part of the world and watermelons are available in plenty at almost every grocery store. I went to a local farmer’s market nearby and saw some lovely,huge, whole watermelons that were priced so good. I brought a huge one home and left it  on my kitchen counter. I usually leave melons for…

Masala Vada

This lentil fritter is a very common South Indian street snack. They are crispy, crunchy, spicy and so very tasty. My father is a big fan of Masala Vada and I cannot miss to think of him every time I make/eat it. He’d definitely feel happy to see me get better making these. This recipe…

Thakkali Thokku (Tomato Pickle)

Thokku is a pickle variety in which the vegetable is pureed or finely grated. Thakkali Thokku is a very traditional South Indian condiment., Thakkali means Tomato in Tamil. It is most commonly used as a dip for Idly, Dosa, Roti etc., but it goes along very well with a whole lot of other foods. I…

Stir Fried Broccoli and Mushroom with Cashewnuts

 I never thought making Asian stir fried veggies would be a breeze until I tried this one. You can make this on a week night for supper, pack it for lunch with some jasmine rice or delight your guests for a weekend lunch. Our family is a big fan of Asian food and at least one…

Pudhina Pulao (Mint Pilaf)

Pilaf/Pulao, is a dish in which rice is cooked with vegetables or meat and flavored with spices. The rice is cooked in a broth or milk or just plain water. There are hundreds of different varieties of pulao and it is a dish that is very  common to South Asian, Middle Eastern and Carribean cuisines. Pudhina is…

Spicy Curry Coated Chickpeas

You may have tasted quite many chickpea curry dishes. Most of them have the chickpea soaked in the curry. This recipe calls for a thicker curry that just coats the soft and tender chickpeas. They taste even better if you let the curry coated chickpea sit for a couple of hours after making. The chickpeas…