Idli/Dosai batter is something I learnt how to make very very late in my life. Not because I wasn't interested to learn, but mostly because someone else always took care of it in my household. Growing up, it was either my mother or grandmother who handled the wet grinder and stood before it (for what … Continue reading How to make Idli & Dosai Batter: Step by Step
'Kanchipuram Idli' gets its name from a town in Tamil Nadu, India called 'Kanjeevaram' or 'Kanchipuram'. It is in Kanchipuram, in the renowned Sri Varadarajaperumal Temple, that this dish is served traditionally to the deity. In Iyengar parlance, the temple kitchens are termed as 'Madapalli' , and it is here that this 'Kovil idli' (temple … Continue reading Quick Kanchipuram Idli (with leftover Idli batter): Step by Step
This humble tomato chutney is hands down my favorite chutney. When I was little, I used to hate the coconut chutney that was made at home, because I found it runny and bland. I would pester my mom to make tomato chutney for me and refuse to touch my food until she did 😀 . … Continue reading Tomato Chutney (chunky style)
a burst of flavor 