Thengai Burfi/Coconut Burfi

With Diwali around the corner, it is certainly time for some sweets and snacks suitable for the festive occasion.   Thengai Burfi is one my childhood favorites. Coconut based burfi or urundai/laddu can be made in different styles – with milk and sugar, with sugary condensed milk, with milk powder and sugar, with sugar syrup…

Ukkarai/Okkarai – Lentil Halwa for Diwali

    The festival of lights is back again! No need for long paragraphs saying Diwali brings in joy and happiness and teaches the traditional values to the younger generation….. Whatever said and done, not said and not done – Diwali or Deepavali in Tamil, brings in loads of sweets and tonnes of savouries –…

The Cambodia Connections- I

Bicycling in the streets of phnom penh, one can sense so much similarity to southern indian places. Being a foodie, my eyes and interest obviously stick to those things I value primary. Like the vegetable market especially… loaded with tropical stuff, even some of those rare fruits amd vegetables that have been our childhood nibblers!…

Mullangi Kuruma/Raddish Kuruma

This is a spicy kuruma I learnt from one my very good friends in Bangalore. Though she makes this better than me, I am not that bad a learner. This goes well with idlis, dosais, aapams, chapatis and rice too! Some children might not like the pungent smell and taste of radish – even grown ups. This…

Thengai Chutney – Coconut Chutney

Chutneys are the best accompaniments for most of the south indian food items. Idlis, Dosais, Uppumas, Paniyarams, Vadais and many more breakfast and dinner dishes are always had with various kinds of chutneys. Even rice varieties are had with special chutneys. The breakfast platter would definitely have the white coconut chutney. The general coconut chutney popular in all restaurants…