Ukkarai

Sneha is the Sanskrit word for oils extracted from plants & animals, and it also means “friendly” in Tamil, Hindi, and other Indian languages. Apparently oil is viewed as a friendly substance and it plays a vital role in Ayurveda as it purifies, calms, and nourishes our mind & body. It is no wonder that…

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Diwali Dumplings

Dumplings are not only traditional but also universal preparations, they are ubiquitous in almost every cultural cuisine in various forms be it boiled, baked, steamed or fried. Chinese dim sum, Italian ravioli, Nepalese yomari, Jamaican fried dumplings, Polish potato plum dumplings, British herb dumplings, American apple dumplings, etc. are some of the old-fashioned adorable dumplings…

Vegetable Fritters

Bajji are delicious south Indian vegetable fritters prepared by deep frying vegetable slices after coating them in chickpea (Bengal gram) flour batter. People with sensitive stomach used to avoid taking these fritters as gram flour causes flatulence & indigestion. So here is the recipe to make easily digestible gut-friendly bajji. I have added powdered ajwain or omam…

Neivilangai

Neivilangai has always been featured in our family’s Deepavali menu every year. These melt-in-mouth lentil flour laddu are popular among Indians & Sri Lankans. North Indians use Bengal gram flour or wheat flour, whereas south Indians use green gram flour or black gram flour for making delicious laddu.

Thattai

Thattai (meaning flat disc) are inexorably delicious crackers prepared in our family for Deepavali. It is so astonishing to find numerous varieties of thattai made all over India using various spices, lentils & grains. Thattai found in every state, every district and even every family has its own distinct taste, flavour, texture or colour.  Also…

Porivilangai

Porivilangai is a traditional sweet made of pan-roasted rice & palm jaggery. Our grandmother usually prepared these laddus for Deepavali and my aunts used to keep them for us till our visit during summer. In those days these flavorful porivilangai were made into hard-to-bite orange sized balls but now I have made them into small…

Fried Chickpeas

Nei kadalai is one of my favorite snacks popular in Tirunelveli, Madurai and other surrounding places. It brings me back fond memories associated with this delicious savory during my childhood days. I still cherish those happy days with my father who used to bring nei kadalai and Tirunelveli halwa whenever he visited me as our…

Savory Doughnuts

Ulundha vadai (medhu vadai) is a gluten-free South Indian savoury doughnut prepared using black lentils (urad dal). Any feast or festival in our family is incomplete without making soft ulundha vadai with crispy golden skin. Vadai is a commonly prepared evening snacks in our family particularly during monsoon, and it is usually served with hot…

Deep Fried Lentil Patties

Deep fried lentil patties (Aama vadai) are very popular South Indian snacks. It is so delicious for being crispy outside & soft inside. Traditionally patties are prepared without adding spices like fennel, cumin, garlic, etc. on Deepavali day.  The next day we used to soak excessive fried patties in a bowl of thick curd (yogurt) and…