Jeera Rasam (Jeerge Saaru)

This is a typical Rasam recipe from Karnataka. This is also a simple recipe that does not require lot many ingredients and can be done in a jiffy. So it is a good one to prepare when looking for a change or when hard pressed for time. Notes: I didn’t think much of this rasam while taking the picture. But after reading Uma’s comment I realised that it looks thick like a Sambhar than a Rasam. There are 2 reasons for this, one being that at home we like our rasam thick and also the amount of Toor Daal is…

Coconut Stuffed Eggplant (Bharlele Vaingan /Ennegai)

Every cuisine in India has its own version of making this Stuffed Eggplant delicacy. In fact even with in the same cuisine there are so many variations that it is hard to categorize this as belonging to a specific region. It majorly depends on the ingredients that go into the masala for stuffing.   Making this is not an easy process either; it is time consuming, involves lots of steps and requires a person to have good amount of patience to put this together. Ample experience is also required to judge when to turn the eggplant around, adjust the heat variations…

Sweet Pongal (Huggi)

One convenient reason why blogging makes it worthwhile for me is because I can refer to my own recipes online anytime for years to come. I know it sounds silly, but it is true.    A few days ago while contemplating what to make for dinner; it occurred to me that it had been a while since I made the delicious Cheesy Vegetable Pulav. I decided to make it that evening, but could not remember the exact ingredients that went into the masala and so I scrambled to check for the recipe in my old diary. I usually scribble down recipes…