Niranjana's yummy yummy recipes
Amaranth Orange Cookies are wholesome treats made using amaranth flour and fresh orange juice, which gives them a refreshing citrus flavor. Unlike regular cookies made with refined flour, these cookies are nutrient-rich, chewy, and perfect for guilt-free indulgence. What is Amaranth Flour? Amaranth flour is prepared by grinding the tiny seeds of the amaranth plant. …
Navarathna Kurma is a rich and flavourful Indian curry made with a medley of nine special ingredients, including vegetables, fruits, nuts, and paneer, all cooked in a luxurious, creamy gravy. The word “Navarathna” (meaning “nine gems”) signifies the variety of ingredients used, making it a special dish often served at festive occasions and celebratory meals. …
Chithirai Kani, also known as Chithirai Vishu or Tamil New Year, marks the beginning of the Tamil calendar year and is celebrated with joy and hope. Falling in mid-April, this auspicious occasion welcomes new beginnings, prosperity, and abundance. Families come together to honour the arrival of the new year in a spiritually meaningful way, following …
Rama navami is considered as the birthday of Lord Rama. It falls on the ninth day from Ugathi. Usually in Hindu culture ashtami (the eighth day from full moon day or no moon day) and Navami (ninth day from full moon day or no moon day) are inauspicious days. People wont celebrate any function on …
Mambazha Pachadi is a traditional Kerala dish prepared with ripe mangoes, jaggery, coconut, and spices, often served during the famous Sadya (festive feast). This pachadi beautifully balances sweetness, tanginess, and mild spiciness, making it one of the most loved accompaniments in Kerala cuisine. Taste and Flavour Profile Mambazha Pachadi combines the natural sweetness of ripe …
Sabudhana Papad, also known as Sago Fritters or Javvarisi Vadam, is one of the easiest and most popular traditional fryums in Indian cuisine. Made using sago pearls, green chilies, salt, and water, these sun-dried fritters puff up beautifully when fried, making them a crispy and irresistible side dish. A Family Tradition My earliest memories of …
Idichakki Upperi, also known as Raw Jackfruit Curry, is a traditional and much-loved dish from Kerala cuisine. Prepared with tender raw jackfruit, this curry is cooked, shredded, and stir-fried with fresh coconut and mild spices, then served with steamed rice. Its unique texture and subtle flavors make it a staple during the jackfruit season. Jackfruit …
Chadhachadhayam, also known as Idichu Pizhinja Payasam or Thengai Paal Payasam, is one of the most cherished and traditional payasams enjoyed in Kerala. Made primarily with freshly extracted coconut milk, this kheer is creamy, rich, and infused with the authentic flavors of Kerala’s culinary heritage. The name itself is derived from Malayalam: Idichu means pounded …
Vangibath is a traditional South Indian rice delicacy from Karnataka, prepared using brinjals (eggplants) and a special spice powder known as vangibath powder. The dish has a distinct flavor profile—slightly tangy, mildly spicy, and wonderfully aromatic—making it one of the most loved varieties of flavored rice in Karnataka cuisine. Origin and Popularity The word “Vangi” …
Paruppu Rasam, also known as Dal Rasam, is a classic South Indian soup made with tur dal (pigeon peas), tamarind, tomatoes, and aromatic spices. In Malayalam and Tamil, Paruppu means dal, and Rasam refers to a thin, spiced, tangy soup. Its literal essence is tamarind blended with dal and spices, creating a light, comforting dish …
