Momos are soft, bite-sized dumplings popular across the Himalayan regions and parts of South Asia, especially in Nepal, Tibet and Bhutan, India. They are a popular street food and a comfort dish enjoyed at gatherings, festivals and parties. Momos are made from a simple dough of flour and water, rolled…
Poriyal is a simple, dry vegetable stir-fry from South Indian cuisine, especially popular in the state of Tamil Nadu. It is non-spicy, easy-to-cook and is often finished with fresh grated coconut for an extra flavour. It is commonly served as a side dish for rice along with SAMBAR, KULAMBU or…
Vatha kulambu is a classic South Indian tamarind-based gravy, especially popular in Tamil Nadu cuisine. “Vathal” refers to sun-dried vegetables and the “kulambu” refers to the gravy. It is spicy and tangy curry with a rich flavour to it. It is usually served with hot steamed rice, along with any…
Vathal or vadaam is a sun-dried vegetables or berries used in a South Indian cooking, especially in Tamil Nadu cuisine. The vegetables are preserved by soaking in salted buttermilk or boiled along with salt and then dried under the sun until completely dehydrated. It is especially popular during monsoon season…
Idly podi is a traditional South Indian dry chutney powder made from roasted lentils, dried red chillies and few other spices. It is also called as milagai podi or gun powder. It has a coarse texture to it. Idly podi mixed with sesame oil or ghee creates a flavorful dip,…
Sambar is a classic South Indian lentil-based curry commonly served with idly, dosa, vada, rice or even pongal. It is made by cooking lentil until soft along with vegetables. Tamarind puree is then added, which gives the signature flavour for the sambar. Sambar can be made with so many variations.…
Sugarcane juice is a fresh, naturally sweet drink made by crushing peeled sugarcane stalks to extract their juice. It has a light golden-green color with a clean, grassy sweetness and a cool, refreshing taste. It is often served chilled with a squeeze of lemon along with a hint of ginger…
Vazhaithandu is the tender inner stem of the banana plant, commonly called as banana stem. It is pale green to white, cylindrical and has a crisp, fibrous texture. When cut, it releases fine fibers that are usually removed before cooking. Vazhaithandu is most commonly used in South Indian cooking, especially…
Green chutney is a fresh, vibrant Indian condiment made primarily from green herbs like coriander leaves and mint leaves blended with green chillies, lemon juice and few other spices. It has a bright green color, a refreshing aroma and a balanced flavour that’s spicy, tangy and slightly herbal. Green chutney…
Tamarind date chutney is a rich, glossy condiment made from tangy tamarind pulp, naturally sweet dates and jaggery cooked along with aromatic spices. It has a perfect balance of sweet, sour and mild spicy flavour with a smooth syrup texture. Tamarind date chutney is commonly used in Indian and Middle…