I am absolutely delighted to present the event round up for MLLA 111. Though I am aware that I need to let go of the relay baton to another fellow blogger, the fact that the event is ongoing is something that I am glad about. I would always look forward to this event and be a part of it as much as I can. A big thanks to Susan the creator and my friend Lisa again for having had me as a co-host. I am so thankful to Lisa for all the support she extended for this event and I am even glad that I have found another friend on blogosphere proving that distance is not a barrier for friendship. I would like to wish her the very best in everything. I also thank all my fellow blogger friends who have participated in this event.
A festive day is incomplete without Mor-Kuzhambu. A yoghury-based spiced curry, Mor Kuzhambu is also known as Pulissery, Majjige Huli,Majjiga Pulusu in the Southern state is an integral part of a South Indian meal. It is common in the South Indian menu.
This recipe source is from my MIL's MIL Janaki Paati (My husband's paternal grandmother) Apparently, she has learnt it from her grandmother and the recipe has been passed on from almost five generations now. Interesting eh! So was I with the history and taste of this yellow South Indian gravy. Trust me, this Mor Kuzhambu really makes you want More and More Kuzhambu
(Pun intended😉, to whose who understand Tamil). The ingredients used for this recipe are almost similar to Araichuvitta Sambhar
(Click here for recipe) with slight variations in the tempering. So, you can also call this Sambhar - Mor Kuzhambu.
Lime and Lemon as 'wonder' fruits is no news. It is hard to find anyone who does not like a juice of lime. Just after my recipe on Peach and Blueberry Lemonade, this is my MIL's recipe to enjoy a drink anytime for anyone. Simple to prepare and the joy of having a drink is blissful, as you might agree.
Read on ...
Call it juice, nectar or elixir.... Spa water is much relished these days. It is basically infusing flavours into your regular drinking water for a while or giving a face lift to the usual thirst quenchers by creative and thoughtful addition of edible blends. These are then rested well in refrigerators for the flavours to infuse and used as detox. Today's recipe is a similar to something I had years ago during our trip to Vietnam.
We went on a family trip to Cambodia in July and visited the Angkor Wat (the biggest Hindu Temple in the world). Any tour program is incomplete without the purchase of souvenirs or edibles and we were no different. Needless to say that we bought back home a loot of softened and candied palm jaggery. You can see small traders lined up on either side of the road selling Palm juice, Palm jaggery, candies, sugar and also props made of dried palm tree bark, fruit and leaves that are processed hands on. I strongly recommend to you to buy some and it can last for months. Apart from these, you can also see traders selling clothes and self learnt artists who sell painted fabric and canvas art.
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