the simple rasam

As the title implies, this is a quick shortcut to making that ubiquitous South Indian comfort food, rasam.  The name itself means, nectar, essence or ambrosia.  In the hands of the right cook, it is quite clearly the latter.  I have included several rasam recipes, but there is always one more. There are as many … Continue reading

Pulao or mixed rice comes in various colors and flavors. It is popular all over the Indian sub-continent and every region lends its own unique flavor to this dish making it distinct. Tangy lemon rice, spicy (and tangy) tamarind rice, bland peas pulao, plain jeera rice and the list is almost endless.

Lemon pickle without oil

Pickles are the perfect accompaniment to the last course in a traditional south indian meal – thayir saadam (Highly recommended: try the two decoys on thayir saadam). As with most dishes, no two pickle recipes are the same. However, what is common knowledge is that oil is required to make a long lasting pickle. Oil, … Continue reading