Paryushan recipes

The Paryushan Parva, a Jain festival, is an 8-day event celebrated by Jains across the globe. During these days, Jains undertake fasts and religious activities. There are strict rules about the food that is prepared. No fresh vegetables, no fruits and no root vegetables! Lentils, dried vegetables and spice powders are used aplenty. For instance, curry leaves, ginger and chillies can be dried and then used. And yet, nothing stops them from being delicious and healthy!

Dangar Pachchadi

Suresh Ramanathan remembers his mother preparing this pachchadi perfectly and frequently as it is a delicious accompaniment to a meal. A wholesome recipe from Thanjavur cuisine, this pachchadi (raita) can be enjoyed with steaming rice, parantha or dosas. In Sureshji’s […]

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Chitvish Pongal

Popularly known as ChitVish, ardent cook and recipe writer Chithra Viswanathan reminisces about the age-old tradition of Pongal, and gives a modern touch to Sarkarai Pongal, a South Indian sweet delicacy. Harmony – Celebrate Age Magazine features this article in […]

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Kodubale ~ fried snack from Karnataka

There is something magical about featuring the first of any series – be it small or large! This is the first recipe to be featured in my new column ‘His Ladle Love’ at Harmony Magazine. So from now on, for […]

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Panchdhari, Besan ki Pakodi

Panchdhari A halwa made with flour, gramflour, semolina and khoya; this is a much-loved traditional dish in the Chowdhari family. Smt. Anandkawarji says that it is prepared along with pakodis every year on the death anniversaries of her father-in-law and […]

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Cooking with Leftovers - Rice Paratha

Leftover Rice transformed into Rice Paratha! This is the first suggestion that will be given by all my aunts, grandmothers, mother and mom-in-law whenever there is leftover rice! I guess it’s a very Rajasthani thing to do. Popularly known as […]

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Paal Kozhukattai ~ Sweet Recipe with Tamilian Great Granny Saradha

  When I asked the family about Saradhaji’s specialty dishes, they reeled off a list of traditional TAMILIAN recipes in one breath. As her daughter says, “Most of her culinary skills were downloaded from my paternal grandma. They were a […]

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Bellam Pongal Festival recipe

BELLAM PONGAL is a sweet dish made with rice as an offering to Goddess Parvathi. The magic ingredient is the jaggery which lends the rich brown colour. The best is the red variety of jaggery, also known as paagu bellam, […]

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sojjiappam recipe

A traditional sweet dish, Sojjiappam is one of the most favourite preparation in Mrs. Doraiammal Neelakantan’s family. An interesting variation of the famous Poli, this Sojjiappam recipe is easy to prepare and keeps for a few days.   Ingredients: For […]

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Minapa Rotti

Rotis are normally made from dough, but the Andhra Minappa Rotti is a pancake prepared from a batter. Also known as dibba rotti which means a fat bread, this dish is cooked on a low flame in a special brass […]

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Mustard Rice

Mustard SEED Rice known as Kadugu Chithra Annam in Telugu, is a traditional rice dish with a rich texture. Combines the sweetness of coconut, bitterness of mustard and tanginess of lemon. This recipe has been shared by Shanta Kumari, a […]

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