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.…
Upma is a warm and comforting traditional South Indian breakfast. It is aromatic, lightly spiced and has a mild savoury flavour to it. Upma is most valued for being simple, nourishing and easy to digest. It is usually served hot for breakfast along with CHUTNEY , SAMBAR or PICKLE. Arisi…
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…
Milk peda is a classic Indian sweet that’s rich and soft with melt-in-the-mouth consistency. It has a creamy texture with a delicate caramelized milk flavour and a mild sweetness that isn’t overpowering. It’s especially popular during festivals like Diwali and Janmashtami, as well as for celebrations and gifting. Milk peda…
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…
Makhana are edible seeds harvested from lotus plant. They’re small, white and puffed. It is often compared to popcorn in looks, but makhana has a much lighter, airy crunch. It is a mild, slightly nutty taste and is widely used in Indian and Asian cuisine. Makhana is both a traditional…
Aloo tikki chaat is a classic Indian street food that’s crispy, tangy. spicy and totally addictive. It is made with aloo tikki, a golden-fried snack made with mashed potatoes. Aloo tikki chaat has a crispy outer, soft inside with a sweet, sour and spicy flavour all at once. Golden- fried…
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…
