This is my own innovation. My twist on the regular traditional kozhukattai is that I have added coconut paste along with spices to make it more tasty. I then tempered it to make it as a sundal for this Navarathri Festival....

#reststyleKombadi Sukka Masala is basically a dry chicken gravy from Maharashtra where some authentic, traditional spices are used in it’s preparation alongwith coconuts. This dish tastes absolutely delicious and different from the regular chicken curry. Traditionally it is relished with vade, a type of fried flatbread similar to puri but quite different from it in texture as well as taste. This is a dish found generally in restaurants serving Malvani food in Maharashtra!The Malvan region and Kolhapur in Maharashtra are famous for some of their masalas (spice powders) such as the Malvani Masala and the Kolhapuri Kanda Lasun Masala. When combined together in coconut based gravies, they impart a delicious flavour to any dish, though in some gravies they have to be used individually. These masalas are available in various stores in Maharashtra and online too and the recipes for the same too are available on the net.

As a uni student, you learn to make use of leftover food and store cupboard/freezer essentials. This Quick Korma Curry is a proud lovechild of nil money and insatiable hunger. Bon appetite :)

Vendakkai Moore kulambuOkra kichdi#kulambu #southindian #okra #tangy

Ragi koozh is gluten free, diabetic friendly and a healthy breakfast porridge especially during Summer.Its a perfect body coolant and not only that this Ragi Koozh is still a staple breakfast of many people in the villages across Tamil Nadu.Hope you will give this a try and let me know how it turns out for you..

#reststyle - This is a traditional Bengali style Mutton Korma / curry, where I have used large chunks of potatoes, as it is well known, Bengalis love them in each and every dish. And to think of preparing a mutton curry without it, is not easily digestible. Mangsho /Mutton is a very popular sunday menu in almost all Bengali bones and is equally relished in all Bengali restaurants too. Here in this particular version of mine, I added some roasted fresh coconut and fried onion along with the usual ingredients to make the dish more rich and aromat. It is relished either with plain steamed rice, poori or chapati. There is no ham in trying it out with jeera rice, khushka, naan, tandoori roti or any Indian bread. There are obviously many versions to this dish, where yoghurt or poppy seeds are also added according to individual preference.

This is my mother’s recipe for the spicy and extremely tasty Kottayam style fish curry. This fish curry can be left outside for 1-2 days and tastes better the next day. My fish curries were always a flop until I tried this recipe. Those of you who have never had success with a fish curry will find this recipe really useful. Do try it out sometime and tell me how you liked it. It goes very well with rice/ kappa puzhukku/ idli/ dosa.

Hi All, This recipe is a speciality dish in extreme south India. This is very healthy and cools the body. Try this and write your reviews...

This is a very popular Kerala/Tamil Nadu street food made with malabar paratha (south indian bread made with all purpose flour /maida).This dish is also available in SriLanka as Kothu Roti. Below is my version of Kothu Parotta .Enjoy !

Kurumabu cutlet is the definitive standard macrobiotic recipe. This is how we make it at our house.If you're in a hurry, you can rehydrate the kurumabu sliced into your desired thicknesses with mentsuyu with grated daikon!For the frying oil, I recommend low-temperature compression canola oil. It's delicious and good for your stomach!Since it doesn't oxidize easily, you can reuse it many times. It's very economical! Recipe by Piyonofu

খিচুড়ি (khicuri) is a dish in South Asian cuisine made of rice and lentils (dal).