In Kudankulam, where it feels like summer throughout the year, finding ways to stay cool and hydrated is essential. With temperatures high year-round, such cooling and revitalising drinks become a staple in my home, offering both relief and nourishment in the sweltering heat. When I gave a demo of the Ash Gourd, Cucumber, and Coconut […]
Ash gourd juice (brain revitalizer) Read More »
“Sarson Ka Saag” is a North Indian dish, especially popular in the Punjab region. Made from mustard greens (sarson) cooked with a blend of spices, this hearty and flavourful dish is often enjoyed during the winter months. Sarson Ka Saag has a distinct, slightly bitter taste that is balanced with the addition of other greens
Sarso (mustard leaf) ka saag Read More »
Servings: 4 Preparation time: 10 minutes. Frying time: 9 minutes. Cooking time: 4 minutes. Total time: 23 minutes. “Stuffed Capsicum”, also known as “Bharwa Shimla Mirch”, is a delicious and versatile dish that is enjoyed across various regions of India. This dish features bell peppers (capsicums) that are hollowed out and filled with a flavourful
Bharwan shimla mirch (Stuffed Capsicum) Read More »
I often served “Suran ki Sabji in Curd Gravy” with Steamed Rice or Indian breads like Roti or Paratha, a flavourful and unique Indian dish made from elephant foot yam (suran) cooked in a tangy and spiced yogurt (curd) gravy. Ingredients: Suran: 250 gm Onion: 1 small Salt: 1 teaspoon Turmeric powder: half teaspoon Coriander
Sooran/suran/oal/jimikand (elephant yam) ki sabji in curd gravy Read More »
“Coconut Chutney” is a traditional and essential accompaniment in South Indian cuisine, known for its fresh, creamy, and mildly sweet flavour. It is typically served with popular South Indian dishes like Idli, Dosa, Vada, and Paniyaram. In our house, it is not just served for traditional South Indian dishes; it is also mandatory to serve
