Semiya Payasam

The South Indian version, payasam is an integral part of traditional South Indian meals. South Indian payasam also makes extensive use of jaggery and coconut milk in place of sugar and milk. Vermicelli (semiya) is commonly used. Payasam also forms an integral part of the Kerala feast (sadya), where it is served and relished from the flat banana leaf instead of cups. In a Kerala cuisine, … Continue reading Semiya Payasam

Chilli Gobi

Chilli Gobi is a  Indochineese fried cauliflower food item popular in India. It is served with any chineese rice , noodles or rotis. This recepie is a dry variety , you can even make it as gravy . Preparation time: 10 mins Cooking time: 20mins Serves: 4 Ingredients: Gobi/ cauliflower: 1 small Onion: 1 large cubed Capsicum: 1 big … Continue reading Chilli Gobi

Suran / Yam fry

  In central parts of India, the yam (khamalu, suran, or chupri alu) is prepared by being finely sliced, seasoned with spices, and deep fried.  Also eaten in India,  a purple-pigmented species, is known as ratalu or violet yam. In the southern part, especially in Kerala, both purple and white colored yams are locally known as kaachil or kavuttu. You need to be … Continue reading Suran / Yam fry

Vegetable Upma

Upma, uppumavu or uppittu is a dish most common in South Indian, Maharashtrian, and  Tamil breakfast; cooked as a thick porridge from dry roasted rava /  semolina . Various seasonings and/or vegetables are often added during the cooking, depending on individual preferences. Today it is popular in most parts of India and is prepared in various ways. I have made this recepie with few veggies , you … Continue reading Vegetable Upma