A simple chutney made out of lightly peeled ridge gourd. Ridge gourd is also known as peerkangai (Tamil), beerakaya (Telugu), heerakai (Kannada), turai/tori (Hindi). This chutney or thogayal/thuvaiyal as it’s called in Tamil is great with idli/dosa, and with rice.
I love asparagus! After having tried it as a soup, in pasta, and simply steamed, I was stumped for how else to use it, until a friend Indianised it and made a curry out of it. I don’t remember her exact recipe, but guessed and came up with a version that we love. It’s quick, and doesn’t compromise the tender, juiciness of the asparagus, but just adds a mild spiciness to it. Pairs well with rice as well as rotis.
On another note, is there any vegetable left that we Indians haven’t made a curry, chutney, or a podi out of? 🙂
This is the basic lemon pickle recipe that is a staple in most Indian households. There are probably hundreds of variations of this preserve from the many regional cuisines in India. This one is a simple one made in Tamil Nadu. Goes excellent with the ubiquitous tambrahm cooler aka yogurt rice aka thayir saadam, upma, roti, etc. Versatile. Settles an uneasy stomach in its salted version. Just an amazing pickle.
A quick healthy dessert to satisfy your sweet tooth without compromising too much of the health quotient. Made with only dates, oats, nuts and a little bit of ghee, takes all of about 15-20 minutes to make (excluding the dates soaking time).
I completely forgot to take pictures as I was making this, but it’s such a simple dish and got done within 5 minutes once I had everything ready, that I felt it was okay to post just the results!
