Sunday, August 29, 2010

Brinjal Rava Fry

For the last 2 weeks my kitchen is completely on the veggie regime and both of us are loving it for a change. There is actually so much to make in vegetarian food. So here is something new that I tried last week.Original recipe is by my colleague who bought this as side dish for lunch the other day.
Brinjal / Bhaigan or egg plant is something which is an easy to cook and highly nutritous vegetable.It is high in pottassium and calcium with apt amount of dietary fiber.

Tuesday, August 24, 2010


Murukku is a very common south indian savory especially in Kerala, Tamil Nadu and Karnataka. In Karnataka it is referred to as " Chakli ". Most of the road side tea shops as well as bakeries provide this snack. Just like everything else , there are many varities of Murukku depending on what goes in, it can be kara, sweet, gingery, spicy and so on..but the bottomline is that it needs to be crunchy..and that " Muru" sound needs to be there while crunching into the fried snack. I'm sure that 's how this tea time snack got its name.

This recipe is from my MIL's kitchen, we made it this Onam and till then I had no idea that the complicated looking crispy snack was so easy to make.. My MIL has an idiappam maker which is about 40 years old, so using it was a breeze, Trust me, it just takes less than 30 mins to churn out some concentric beauties..

Tuesday, August 17, 2010


Sambar..the first & foremost of all south Indian Dishes. It is again a " must have" in almost all festivities in the south. Every state and culture have a variant sambar recipe. Some like it more sweet, whereas others have it spicy with even ground fried coconut paste.

This dish is said to have an interesting origin. Many many years back when the Maratha's where ruling Tanjore under the King Sambhoji who was a great connosieur of food, he used to cook a dish with kokum which he got from Maharashtra. But once it so happened that there was delay in getting kokum for his favorite dish amti. The kitchen staff suggested that he use Tamarind instead which is used by locals for the sour taste.The chef king decided to try that and that was the origin of this new dish which got his name.

Soon this dish got popular in his kingdom and in nearby places ( who can refuse the King's recipe and still remain alive). In coastal areas where use of coconut was popular, spiced ground coconut paste was also added.

Monday, August 16, 2010


Its Onakalam again.. and time to make my fav dish..aviyal. Explained in english, its a concoction of many vegetables cooked in yoghurt with mildly flavored coconut..
Aviyal is said to have a very interesting origin. There are many stories which link it to royalty. Most commonly said is that it originated during Mahabharata when Bhima ( the strong man amongst the Pandavas) was working as a cook in a palace and while the king walked into the royal kitchen he saw lots of vegetables being left over. As the King did not like waste of any kind, he ordered all the remaining vegetables to be made into a dish..and our dear old Bhima cooked the veggies in some curd and coconut seasoning..& voila a new dish was born.

Interestingly the term " Aviyal " is used colloquially for variety or for mix and matches. There is even a Kerala rock band by this name in which there is a mix of various music genres.
I make aviyal for pretty much the same purpose - to use up left over veggies and also to because its one of the most tasty recipes for having a wide variety of greens..