Brinjal Chutney

Brinjal/ eggplant chutney is a southindian cuisine. A very delicious side dish which can be had along with chapatis, rice , dosa or idli. Preparation time: 10 mins Cooking time: 30 mins INGREDIENTS: Brinjal: 3 long and medium sized chopped Tomatoes: 2 small chopped Garlic: 3 to 4 cloves Ginger: 1 small piece chopped Green … Continue reading Brinjal Chutney

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

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


UNNIAPPAM  is a small round dumpling like snack made from rice, jaggery, banana, roasted coconut pieces, roasted sesame seeds, ghee and cardamom powder fried in oil. It is a popular snack in kerala specially made during festivals. Preparation time : 12 hours Cooking time: 30 mins Yield: 30 to 40 INGREDIENTS: Raw rice: 2 large … Continue reading Unniappam