Ur blog is ultimate….
I too want to create a blog like yours cos i am interested in posting my cookin skills too ….i did create a blog in wordpress but it is not gettin published pls..help me out in this…….
hi people… this is my maami(thats aunt – for people who do not know what the word means) is writing the blog.. the home maker who has jumped into the cyber world to share her kitchen expertise.. as a gourmet of her cooking i would want to say one thing.. the recipes here are tried and tested(tasted) and are worth an attempt.. and any further doubts.. u can always contact me as your official food taster(now.. that is one thing that i do regularly.. EAT!! ).. BTW congrats maami for your 1st blog.. keep the good work going.. ..
thanks so much for the encouragement to make slides. i dont have a sequence of pics dating back to age thirteen! but let me come across an event that i can express in the form of a sequence of picures and i will get back to u.
Your blog is very entertaining. Best wishes. latha aunty.
Interesting blog.Very good work.I sincerely appreciate you.Can you please give me the recipe for the red chutney served with idli and dosa in restaurents in south.I think they don’t use coconut in that.
i tried making masala dosa..batter 1 :2 ratio….its fermented well…but somehow its sticking to my tava…do know why…i use the same rice/urad dal/tava everytime i make it…its strange…
can u pls let me know why? and any solution so that i can us ethe batter in the even today.to prepare dosa….thnxz
I would welcome any new south indian recipe well tried and in vogue. Can you also please give me the right proportion for an excellent sambar powder – like the kind of sambar we get to eat in hotels alongwith idli/dosai etc. Thank you.
[...] This is a sweet kootu which my hubby loves. I have not prepared for a long time as the tender parangikai is not easily available here. Tender paringi kotai is best for this recipe. Posting this on request for my fan Latha Balu. [...]
I am a newbie on this blog .. and I just love each and every detail posted in here! Well, cooking is my passion .. I am always open to trying my hand at new recipes that interest me, with almost no second thought … and I believe that’s the perfect place to start.
Well, if you could pls share more number of microwave recipes, that’d be just great!
I first of all like to thank you very much for having put up such a wonderful site for all iyengaar recipes.As usual I got married and came of to the U.S little did i know about cooking.Your site is amazing aunty.I dont have to pester my mother and mamiyaar for recipes anymore.Aunty I brought sambhar and rasam podi when I came from India.It is going to get over soon.Can you please tell me how to make them?Can you also please post the recipes for Bajji?
Could you please post the recipe for making maa-vilakku for Purattasi Sanikizhamai Balaji pooja? I am new to this pooja and I dont really know how to do it. So could you please post the recipes for any other prasadam which we hav to make for this pooja?
I like ur blog very much.Every day when i just switch on the computer my fingers just typed ur blogs.Actually I also cook
little bit.After reading ur meeting with co bloggers i am very eager to meet u.But at present i am in US.Very soon i will be
back in madurai.Here I took cake decorating classes.I am
wondering whether all the things available in chennai?Kindly help me.Thanks for ur grt recipes
Its nice u all foodbloggers meet.After seeing ur post I am very eager to see u ,srivalli,nirmala.I too cook a lot but i have no time
for blooging.but daily i visit ur blogs and trying ur recipes.Its really great.At present i am in US.I will be back in madurai in a few months.Hope we meet.
hello akka. today i was remembering a pachadi served in our weddings. it’s a sweet one with tomato and for some reason i always got them served in small quantities:( please share the recipe:) thank you.
Being new to making sweets and other favorites, i would luv to know how to make sugar syrup/paagu and jaggery paagu esp becos in a lot of sweets they are used.
Particularly, i would luv to know about 1 string, 2-string, and any other consistencies that might exist in sugar and the same for jaggery if it exists. My ma in-law’s elder sister once made really yummy adhirasam and i remember her saying that the used thick vella paagu for that. Similarly for other items like podavalangai urundai etc. also paagu is required, i presume. Hence i thought, if i get used to making syrups and understanding the various consistencies, half the problem in making sweets would be solved. Esp. becos my hubby loves sweets and in yangon there are hardly one or two sub-standard indian sweetmeat shops. So everything from stratch has to be made at home.
I just happened to find this blog when I was searching for some recipes on the net. And I came across your milk chocolate recipe. Thanx so much for that ! I have been looking out for a good home made chocolate for quite some time, as my two year old son is really fond of it. I have made it for this deepavali this morning ( which is still a few days away ) and my son has finished almost half the dabba already !! It came out really well.
But I have one doubt – for the sugar+water measurement mentioned – isnt the chocolate powder+milk powder mix a little too much. After added the powder mix to the sugar syrup, till it formed a soft ball, I had quite a bit of the mix left over.. So I had to make some MORE sugar syrup and finish up the remaining powder mix !! Tell me if I have gone wrong anywhere ? But the final product in both the batches taste heavenly though…
Will continue to be a regular on this site from now onwards
Welcome to my blog!:) Some times the sugar syrup becomes thicker than required and you will be left out with excess milk powder. The chocolate will be sweeter. does’nt really matter as long as you like the taste!:) I like it slightly bitter so I use more milk powder and cocoa powder, thats all! all sweets the consistency of the syrup determines the taste of end product! If you understand this you can make any Indian sweet!
With best regards, latha.
It is just now i saw this page so i tht i will write the message here.
Thakyou for leaving the answer in my blog which i enquired about the mysoore pak.
I’ve been wanting to make them for ages.
And i’ve few guest comming from India ( not to my home but they are going to perform concerts with my hubby and one concert is on 9th so i thought i will make the mysoore pak for them)
Hope they works. I am not a expert. But i can give it a try
I am the one who made milk chocolate yest and asked u a doubt.. As another sweet, I made the poori ladoo today, and it came out well too.. Really, reallly tasty and heavenly.. though i had to get up really early to make it ( … My laddoos also were slightly browner than yours.. maybe i fried the pooris too much…
One doubt – today i will make omapodi and ribbon for savories.. How do i store it properly so that it retains its crispness ?? the weather here is rainy and depressing, so it becomes “vadhak” very soon…
you are a wonderfullll cook… i viist ur blog everyday ,but sorry his is my first comment..but mami,your recipes are so easy to understand and tastes heavenly..i have tried many recipes of yours…..thank you so much ..
And now i have a request.i have a convection oven..i use the mw mode and convection mode often.i have nevr used the grill mode..can u plz post 2 or 3 recipes that can be done with the grill mode…
1. Orange tholi tohayal.
2. Rasavaangi – do explain the difference between paruppu kozhambu and rasavaangi. Is this a side dish like a kootu or something that can be pesanjified with rice and had? Other than katrikai rasavaangi, what other rasavaangis can be made.
3. Puli kootu.
4. I have heard of peerkangai tholi tohayal but donno if it tastes good, so if its one of the items that you make and relish, i would love to have that recipe too!!
Mine is an inter-caste marriage, married into an orthodox brahmin family. Mother of all the problems is I DON’T KNOW HOW TO COOK.
My question might look silly but please do help me. Can you give me the exact proportions for a filter coffee?. When i prepare it actually becomes bitter or watery sometimes. Please give me the accurate details of coffee powder, milk, water and duration too.
I took notes of all your recipes and started trying too. It’s really a great blessing in disguise for people like me. Thanks a lot!!!
Mine is an inter-caste marriage, married into an orthodox brahmin family. Mother of all the problems is I DON’T KNOW HOW TO COOK.
My question might look silly but please do help me. Can you give me the exact proportions for a filter coffee?. When i prepare it actually becomes bitter or watery sometimes. Please give me the accurate details of coffee powder, milk, sugar, water and duration too.
I took notes of all your recipes and started trying too. It’s really a great blessing in disguise for people like me. Thanks a lot!!!
There are whole lot of sites about recipes, but all the recipes do not turn out to be tasty. I’m tired of trying all those. At one point i even thought that u dont get good recipes on net and that is what my friends too think. That’s why i said ‘in disguise’.
Thanks once again.
Thanks very much. I am touched that you took the trouble to reply immediately, especially since you are not keeping well.
I hope you feel better soon.
Thanks again!I’ll keep you posted on how the pori urundais turn out.
I am so excited to find your site!!! Everything here looks wonderful
Last week I tried making dosa batter on my own (before I found your site), and I am not happy with the results. I used a 3:1 ratio of idly rice to urad dal. I am at college and was using a friends kitchen, and due to timing issues I ended up leaving the batter to ferment for a little over 24 hours…
When we finally made the dosa it had a slightly bitter aftertaste (not the normal dosa sourness, but an unpleasant bitterness).
I am interested to follow your exact instructions to see if I can improve my results! In the mean time, do you know what I might have done wrong?
*I left the dosa to ferment for a long time because it was 60 deg. Fahrenheit where I live (maybe too long?)
*I forgot to add the salt until the end (oops!)
*I couldn’t find fenugreek/methi so I didn’t use any
*I used a 3:1 ratio of idly rice to urad dal (How fine is it possible to grind rice in a blender? …I am never able to get it absolutely smooth)
*Maybe a combination of all of the above?
Thanks for your help! You have a wonderful website BTW, I know I’ve eaten them before but I forgot the name–what is the food you show on the far right of the banner at the top of each page? It’s one of my favorites!
For four months I lived with a host family in Madurai, and this summer I spent 2.5 months living in Bangalore. All of your pictures and recipes make me so home sick for my host family and for India… Thank you so much for putting together such a wonderful resource!
Eventhough a little apprehensive initially,your assurance made me try idlies using your method.And the result… i want you to know that i had mini clouds on my plate,different in texture and colour from the ones i usually make. Tons of thanks for sharing the recipe.
Your website and the information is awesome!
I grew up in Bangalore all my life and though i am Tamizh i love Karnataka cuisine also. I am especially interested in the Iyengar puliyogare that Iyengar’s in Karnataka make. Can you please share that recipe if you have it?
I love aappams . But here in US I do not have a wet grinder with me. I just have indian mixie. Can we make aappams by grinding the batter in mixie. If so how to? will wait for ur reply and thanks in advance.
I was reading your recipe for super soft Idlis . Though we Tamilians have grown seeing & eating Idlis making super soft Idlis can be a challenge. Your instruction for grinding the rice & dal together if using a grinder came as a relief but I have a nagging doubt. Shouldn’t the rice batter be coarse & the dal batter super fuffy to get the right Idlis?.
I am very impressed with your site and keep looking into daily and tried few recipes also. the naan and kofta cameout very well and also tried 2 varities of rasam and puliyodarai.. everything cameout well.
i just want to know for how long can we store the coffe decoction in a container in the fridge.i am staying in USA .
Thanks for such a wonderful website.i wonder whether u know what a help ur site is to people like me.being married to an iyengar, though not one, there was a need to learn their receipes.i found that iyengar ladies do not help with teaching their receipes,but maami, u r an exception, and that too a wonderful exception.THANKS A TON.
could u pls let me know how to make ariccha kolumbu.
HAPPY NEW YEAR !
tis is really god blog for all vegies …like me… i want to join ur blog … i mean i want to subscribe is their any fee ?/ i donot know abt these blogs .. i am newly married .. i want to try all new items…that too only vegies….. happy new year .. i hope u will replay to me …
My question has more to do with your website design. I am relatively new to blogging and am not familiar with designing custom sites. How did you do this site? I was looking around for help with my own blog but couldn’t find a place where I could customize my site to add my own photos and animations.
hii .. aunty
the other day i saw u posted some type of ginger chutney in ur bolg … i ithink it was event hosted by some other blog but today i could not find it … pls tell some chutney that goes well with rice..
My chappatis never come out soft and gooey. I have tried EVERY method / tip out there – mixing the maavu with milk rather than water, wrapping the dough with wet paper towels and letting it sit overnight, etc etc etc. Nothing works and even freshly made chappatis are hard. Hubby complains that they taste like dried verati by the time he gets to eat them for lunch later in the day.
Help, Maami. How do I make soft and tender chappatis?
Wish you a very very happy pongal I have a quick question for you.I have to make sakarai pongal in vengala panai tomorrow.Is there anything I have to do other than what has been mentioned in the recipe.Can you please give me a hint about it?And also what is plain flour and spice powder in the eggless microwave cake recipe.
Thanks in advance.
My dear Roshni,
On the day of pongal, a small piece of sugarcane, 1 small banana and a piece of fresh turmeric pod are tied to the vengalapanai. Iyers and Iyengars decorate the panai with vibhudhi pattai and thiruman,shriswarnam respectively.
Milk is poured in the panai and boiled till it rises and slightly over flows. Keep the rice and moong dal washed and drained. Add to the milk in the vengalapanai when the milk slightly over flows. I will be posting on pongal with pictures later today.
Wish you happy pongal.
Plain flour means maida with out baking powder. In some stores you get selfrising flour which has baking powder. For spice powder you can powder, nutmeg, cardamom, cloves, cinnamon etc.
Hi auntie, i am writing from HK, find this site very interesting, Thank you so much for the work. may i ask how long can i keep masala (powder mix) stored? How does it last approximately, and if it i sokey to keep it in a metal box. THANKS A LOT
my idlis never turn out soft and white.i have tried nearly everything.boiled rice,rice rava but the result is always the same.i only get split urad dal here,so i dont know whether is it bcos of the urad dal or something else.can u please tell me why my idlis are yellow .
Just wanted to write to you guys about something. Would it be ok if I contact you by email. If that’s fine, please write to me at
masalamagic DOT latha AT gmail DOT com
Looking forward to your email
Thank you so much for all your lovely recipes. I had a question about your boondi laddoo recipe. It says to divide the flour into two portions, is there a reason for doing that? In the end aren’t both portions going to be made into a batter and fried. Please let me know. Thanks!!
I’m a Southeast Asian Tamil studying in Australia – never ventured into the kitchen before I started living away from home, and as a result most of my cooking skills come from the Internet. I love your blog, it’s so homey!
A long time ago I fell in love with a sweet-and-sour tasting mango ‘pacchadi’ served at a special function, but I’ve never come across it since. Could you please post a recipe for something of the sort? [If there's already one somewhere, my apologies for missing it:)]
Hope you are doing well. I have a recipe request for a very traditional iyengar recipe. My FIL says his mother used to make the best mahali thughayal. My mamiyar, for the amazing cook that she is, has not been able to replicate her Mamiyar’s recipe yet (MIL’s MIL died long before they got married). I was wondering if you have ever heard of this thughayal. It seems it is made from the mahali oorgai. Can you share your two cents here? Thanks!
I live in India and have to travel to interiors. I am a srivaishanvaite Iyengar who got the initiation recently. I avoid garlic and onion. my travel sometimes takes several days, are there any recipies that can be pre made at home and carried
that recipi Manjal Ponggal was very informing but could you please tell me why Manjal Ponggal is special on Aadi Velli?
And what is a toor dhal? oh by the way I’m not an Indian. Would be very knowing for me if you could reply me.
I had a quick question regarding the Arusuvai Friendship Chain. I have received it now and would like to pass it on fellow food bloggers in Europe. Please do let me know if its possible to do so and if there’s anything else I could include.
Ijust came across your blog and went through very useful tips for Idli batter. I have one question to ask . If I use a mixie to grind the batter , is it not difficult to grind the parboiled rice ? Will it not spoil my mixie ? Can I use what is called Idli Rawa , instead of Parboied rice?
Dear mami, you have a great site. congrats. Would you be able to let me know the basic preparation of rice flour for bhakshanams and how does it differ from that we use to make kozhakkattai? Thank you.
Here in the US we are not able to find idli rice. But since my son loves eating it, how can I make it with any other rice such as raw rice or basmati? Please do let me know of the proportions. Thanks a bunch.
I just gave birth to a baby girl( 2 weeks ago). I’m breastfeeding her now, I feel like she is hungry all the time.
Maami, what should I do/eat to increase my milk production?
Thanks in advance,
My family loves idlis and I make them quite often. Right now I make idlis with the proportion, 5 cups rice( par boiled or raw) and two cups urad daal. After makeing the batter, I keep them in 3 containers.The problem that I am facing is the idlis will be soft the first time I make with the batter from one container, but will be hard the second time when I use the batter from the container. Can you please let me know what the issue is?
I am a frequent visitor of your blog and amazed by your authentic recipes. I wanted to know whether we can do mor kuzhambu without adding coconut, if yes then the recipe pls. Pls reply. Thank you in advance.
I’m new to this world of food blogging, though being a comp. professional. Recently i have been happening to open a lot these food blogs, which has rekindled my interest in cooking varieties.
I tried the sabudana khichdi, but the grains all stuck to each other and the whole thing became one sticy mass. it became like rubber, could u tell me what could have been the problem.
I am a regular visitor to ur blog when I was in USA, but as we moved back to India, i am not having that much of time to visit the foodblogs. I wanted to buy a oven not the microwave one, the big one like we have in USA but not able to find any resourses as to where to buy it. Can you please giude me on this matter. I am only seeing the OTGs everywhere not a oven big enough to bake a batch of cookies. Please help me. Thanks in advance,
Some variety sabudana stick with each other. Soak the sabudana for just 10 minutes and drain completely. This will help you to get the grains separated. Some variety needs to be soaked for almost one hour. Everything becomes easy with practice.
You can go for a microwave oven with convection facility. Cookies and cakes come out very well. That is the best you can get in India andyou can easily bake 20 medium sized cookies in it.
If you are looking for an oven with a large capacity, you’ll need to get in touch with someone who provides built in oven like Glen in India or go in for a cooking range. You can visit the Glen India website – http://www.glenindia.com/ – and get in touch with them.
As Amma says, most shops will not have oven over 30 litres and come with Microwave and Grill mode. We bake our cookies in small batches.
I am regularly visiting your site and fascinated by all your recipes which are very interesting and useful. I just wanted to share of your gokulashtami recipes with my friends and relatives through my blog. As asked by you, I deleted it. Sorry for the inconvenience.
i am new to this site wants to know more abt the iyengar rituals and festivals.
i am born and brought up in north and dont know much abt the rituals. and married in the south in the orthodox family.
i want to know the low calorie breakfast, lunch and dinner
If you could help me out with this, that would be great
I’m thinking of buying an oven after drooling over the pictures of cakes and pizzas in your blog . Thought I’d check with you and see what make/model would you recommend. I won’t use it too much, just for a family of 3 adults. Thanks much!
My recipe is boiled rice 3 cups-raw rice 1 cup-urad dal 1 cup-methi 11/2 tsp.Soak rice and urad dal methi seeds seperately for 6-8 hrs.
I have preethi Mixie.Fist grind dal and then rice.And i mix both of it in mixie only.No use of hand.Add salt and let it ferment for 8-10 hrs.And whn i make,keep in high flame fo 15 mins,they are not atll soft.
Mami,what mistake am i doing.My 2 yaer old daughter loves idili.But i am never able to make soft idilis.
i really enjoy cooking and eating south indian food i am looking for sweet paniyaram recipes made with banana and jaggery as i enjoyed eating it all thru my childhood
would be thankful if you cood provide with the recipe
I made lemon pickle, which turned hard and bitter(slight), Is there any way to make them soft and nice?
I made it in the following way
boiled in water, removed from water, cut to small cubes, heated oil in kadai, put musterd seeds and perungayam. Added the boiled lemom cubes in this oil. added red chilli powder and salt. kept it in low fire. The soft boiled lemom turned hard!!!
I have a quetion , it might sound silly but Im not very well conversant an dont understand tamil or have not done on the food either.. Here in the US we get something called as Manathakkali vathal .. is it a spice combo , looks like it but whats it actually ? First of all is vathal the right word , I have to go back to the Indian grocer to check it out.
Recently my daughter learnt to bake perfect bread. She showed me how to mix the dough. But I did not get the bread like hers though I had the exact recipe and I also saw her personally prepare it. From this you will know that any activity requires practice. same way just follow the instructions I have given for grinding the batter. After two or three attempts you will get it right. We have a post on tips for grinding idli and dosa batter. please read that! Best wishes to you!
I am a big fan of your blog..reminds me so much of my mom’s cooking back home.
Can you please tell me how to make Karuveipillai kuzhambu in authentic iyer/iyengar style?
I got a whole bunch of fresh plucked curry leaves from my friend and can’t think of a better way to use them up!
I got married before 11 years. Upto that I know only to eat bhakshanams. But, after that I will do but, not so correctly. Yesterday, I prepared uppu seedai for krishnashtami and it was much tastier than ever. Its because of yours.
i am a new fan of yours. i am newly wed. i have been visiting your site for all my doubts now – so often. they are just too good and very similar to how my mom prepares this blog is THE DESTINATION for all my doubts related to cooking . u r just too good!!
urs is such a wonderful site.I tried seedais and kadubaales both turned out to be too good.Today I tried out the paal cake but it didn’t come out as shown in ur pic.I didn’t get shapes.But the taste was good.
I came across your blog last week, and was thrilled to see some really good Iyengar recipes. Being an Iyengar myself, I was glad to go through its contents.
Now, I feel that I will not miss any pandigai, as you have updated all the festival dates incl Karadiya nombu.
The post regarding your late mother was indeed very touching. May her soul rest in peace.
Would you mind giving me the recipe for Payattham paruppu kanji, my grandma used to make it very well. I know it had jaggery and dal ofcourse, but wanted to check with you to see if you know the correct proportion. Please let me know if time permits.
i am an avid reader of your blog.
your recipes are authentic, iyengar and the photos are lovely.
it is my first year in the US,and i have kept a small golu.
i followed your sundal recipe and it turned out great!
it would be a big help if you could post a recipe index for vijayadasami.
Newly Married and moved here to US. In the bay area there are a lot of Indian Grocers and there is so much variety in rice that i get confused which is better.
There is Par Boiled rice ( puzhunga arisi ), Raw rice and Idli Rice. Now my doubt is what is the difference between the three. Is idli rice our pachha arisi? which one should be used for idli / dosai batter
Idli rice will be best for idli and dosa. Boiled rice is rich in vitamin B. So some people prefer to use parboiled rice for cooking plain rice (saadam). Raw rice is what most of us use for cooking plain rice as it is soft.
You can use parboiled rice for other tiffins like adai etc.
Can you post the recipe for a perfect sponge cake – eggless for toddlers? Most of the recipes in the web includes aerated drinks.Is it possible to bake a cake with just butter,flour,sugar,salt,baking soda and baking powder.If so,let me know the measurements and method to do it.
hi to all in the blog,i
first iam a male…..sounds funny…..but i belong to a traditional madathu thenkalai community…….we are supposed to be very good iyyangar cooks…..though iam a specialist in special needs education with specialisation in autism and learning disabilities…. i have a passion to cook……the authentic iyyengar cooking …..i would like to share with u people…..iam now in chennai….pls do mail me the format i have to mail u…..the recipes are like…..madathu thogayals……like thiruthulai araiamudhu, vetrilai araiamudhu, kari araiamudhu….. parupu araiamudhu…….like this lots…..and lots of tips tooo…..only from iyengar cooking……
I name is Evelyne and I am from Montreal, Canada.
I found your site while surfing the net and really enjoyed it. I love the articles and quality of your site. I linked your site to my food blog.
This coming March 2009 I will be celebrating my 2nd year of a dinner group I created. Its called Cheap Ethnic Eatz…well because we go to relatively cheap ethnic restaurants.
Not long after its creation I started a blog to do reviews of places we have discovered and I also write the occasional article on food or cooking. I also built and am currently writing a website on World Ethnic Food DOT com.
I would very much like for you to consider adding my blog or website to you blog roll.
If you have any questions please do not hesitate to contact me.
I am looking out for the proper way to do paruppu usili….i make it at home but it comes out crispy rather than soft. I generally soak, grind and directly cook the dhals in a pan.Any suggestions for making it better??
First KUDOS. I like the authenticity in your Iyengar recipes. I follow your blog a lot. Was thinking of “race kozhambu ” a while ago. Please post some Kozhambu varieties.That will be an awesome addition to your collection.
By chance i saw your website.I tell you that’s really wonderful and the text related to each and every recipe is just very interesting.Can you please tell me some sandwich recipe for the lunch box,but it should not become soggy when it’s being eaten.And also post some recipes relating broccoli.Thanks.
I just stumbled upon this blog and I am so thrilled to see so many authentic recipes. I would love to get recipe for Thengai podi ( Coconut podi) and Payatham paruppu thogaiyal ( split green gram/Paasi paruppu)
Appreciate your time and keep up blogging with wonderful, mouthwatering recipes!
I came across the Blog recently. I’m very happy that I found this Blog, I have tried some of the recipes, and was very happy.
Could you give me a tip on how to make rotis without burning them on the roti iron tawa. The typical “roti kaale” that we use in India. Every time I use to make rotis, the flour that is used to spread the roti gets stuck on the tawa and starts burning. This makes all the rotis burn.
This is Shobha from Chennai, currently in St.Louis, USA. I loved the name f your blogsite and all your recipes. I am stll a novice and inspired by people like you I have also started my own blogsite at http://anubhavati.wordpress.com/.
Please take some time and let me know If you like it. Would also be great if you could add my site to your blogroll.,
I wanted to ask you if you have the recipe for Pal Puri. I remember eating this in my relative`s home when I was ten. It seemed like slightly coarse puris, soaked in some milk, flavoured with elaichi et al. I dont remember anything more. Do you know how its done? Thank you so much for all the inspiration.
hi mami ,
SEETHA KALYANA MAHOTSAVAM
VELIPPALAYAM RAMARMADA STREET
PATABISHEKA GOTHANDARAMAR MADAM
AT July month please forward this to all ,it is very big festival ………..for more details contact our temple .
thirumana thadai vilagum
kulanthai illathavaruku kulanthai pirakkum
kudumbam nanmai addaium
Just happened to read your site while serching for vathal mavu recipes. So many items and iyangar ones are really good. Reminds me of my mom who is no more now.
But about Puratasi mavuvulaku my mother’s one was different from yours. She never used Honeyand elakai for the villaku where prepared the macu separately without honey. So just want to know there is another method there too.
Can you post some recipes for vathal mavu and jav arisi vathal etc.
I am big fan of ur blog.. omg cant get over it. I always refer to ur recipes for all and any occasions. I searched ur blog for vangi bath ( egg plant rice) and i didnt find it.. would really appreciate if u can post it sometime. i tried so many recipes but not too happy. pls do post it when u find time..
I loved your rava dosa. I had some sambar left over and didn’t really want to cook rice.. was looking for alternative when I came across your blog.
I was wondering if you could post the recipe of this chutney my room mate used to make. I dont know what its called. I am not in touch with her anymore so cant get it from her. She is a Tamilian. All I know is that it had dal (chana dal I think) and onions (fried) and she would grind them together with other stuff. It was yummy! Does this sound familiar to you?
Can you please give me recipes for chutanies served with idli and dosa.I am tired of making coconut and tomato chutany all the time.I am maharashtrian but love south indian food.our breakfast is mostly south indian.
can you please post the recipe for manga inji or maa-inji oorkai?.I remember growing up eating this crunchy oorkai with thayir sadham as soon as i come back from school… Is that what is called heaven?
Hi aunty….came across your site today when I did a desperate google search for ‘how to make soft idlis”. I have a mixie and a tried a 3:1 recipe for idlis the other day. The batter didnt rise…..I forgot to add salt….and used raw rice by mistake…..didnt add methi. Realised I should have used boiled rice instead. The idlis turned out hard and lumpy……terrible. What went wrong, cos I see you have a recipe for raw rice idlis…..am confused.
Awaiting your reply.
hi,mami , basically i am kutchi (jain) girl happily married to hebbar iyengar . since iam from different cast & riligion i donot know about tamil festivals , when they are ,how to celebrate,tamil recepies etc. my moter in law is not staying with me so nobody is there to tell me . i am staying in karjat where no iyengars are there totally marathi population.so please if you can help me .
I AM DURGA OF 11 YEARS OLD. I AM INTERESTED IN ALL THE FESTIVLAS OF BRAHMINS. cOZ I AM ALSO A BRAHMIN. ESPECIALLY I HAVE A GREAT INTEREST IN GOLU. ALL THE TIME I KEEP PARKS. BUT THIS TIME I WANT A DIFFRENT ONE EXCEPT VILLAGE,CITY,ZOO. I WANT TO KNOW HOW TO KEEP MOUNTAINS IN GOLU ?
PLZ REPLY MEEEE
I’m new to the site. I just accidentally came across this site and I find it deliciously exciting!:-)
Could you please e-mail me the recipe for “Vada More Kolombu”? My hubby has been pestering me to make this kolombu for a long time. And I don’t know how to go about it .
Thank you very much.
I am new to your site and have enjoyed browsing through the information on Iyengar culture. I tried to make the ‘paal cake’ recipe but it turned out more like a halva. I have had similar issues every time I try to make a burfi/cake. Can you please provide some advice on what I am doing wrong?
You have a wonderful blog! I had some problems making gulab jamun for the ICC, so I thought I would ask you. I followed your recipe to the dot and the jamuns were perfectly round and beautiful when I fried them in the oil. Then when I dropped them in the sugar syrup, they deflated, like a punctured tire . I thought maybe I used too much baking soda, so I tried again without adding any soda at all, still the same. Then I read somewhere that it could deflate because of too thick sugar syrup or too thing sugar syrup, so I diluted my syrup to 1:1(1 sugar 1 water) ratio. Still the same deflated jamuns, please help mami, what do you think went wrong? I made the khova at home only. Moreover, the jamuns are pretty hard, I mean they did not soak up the sugar syrup at all . Please do reply if you find time. I’d really really appreciate that!
I am priya.I live in london.I have a doubt about dosa batter.I made a batter with rice(Idly rice) and urad dhal in the ratio 4:1 .I made this batter in a mixie.When i prepared dosas i found little hard a rubbery texture .why is it so ?Is it due to the qualtity of urad dhal or due to mixie or the rice propotion or fermentation .Here its very hard to ferment the batter cause of the cold weather.please help me out.
Hi – It’s great to read such topical writing on the Internet as I have been able to discover here. I agree with much of what is written here and I’ll be returning to this site again. Thanks again for posting such great reading material!!
Could you please tell the name of the item in 3rd pic (from left) on your website’s home page? Also, if you have already posted recipe of it on your blog, please provide the link. If not, please post the recipe for it.
By the way, your blog is really very helpful and impressive.
Just came across your. I am so impressed with your Kazhayam recipe. Read your article about your mum. There is so much I can relate to there has also made me realise that I am losing precious time with mum. Was wondering if you could give me the recipe for sambar without instant sambar powder and also …. how to make a good filter coffee?
I am depending on you for this query.
I have concieved at the age of 33 now, and i have to manage myself now and after delivery also. There are some special pathiya unavu for deliverev mothers to shrink the uterus and other facts which i have heard from my mother. Unfortunately we dont have mothers on both sides i need to get it done. Kindly let me know the some of the recipes before delivery and specially after.
I am asking all of them whoever i come across all myfriends say , ya my mother gave me something green, yellow etc. but they dont know what are the ingredients in it.
As iam a botanist and working with medicinal plants research i know to get these dry drugs but dont know what to prepare and have.
please help me, i will take up your advices and recipes as a blessing.
I read your recipe for the dry fruits laddoo, that you’ve posted. Unfortunately, I do not have antu(eating gum). I have been told I can substitute liquid glucose! Can you advise me how to use it?
Thanks in advance.
I’m new to the kitchen and in Sydney now, you know why. Have been following your blog since I stepped into the inferno. Wondering if you could help me with a good “idly kaara podi”. Thank You very Much for your posts!
iam smitha from mumbai. i love to cook.recently,i came upon ur blog when i was searching for the recipie to make filter coffee in iyengar style.i found your site very interesting with lot of recipies and tips. i would be greatly obliged if you give the recipie to make filter coffee.
I am Sree from Chennai, now living at Sydney. I came upon ur blog and found it very useful and the recipes are perfect. I followed the rava dosai and the tips were 100% effective.
I am not able to make soft chapathis. Kindly give me some tips on how to make chapathis soft.
hey maami…thnks a lot for these recipes these were really helpful..sply the brahmanal recipes im married to an iyer and im a kannada lingayath had lots of problem while cooking that too cooking asper their desire and tase …it was kind of tuff now that i tried out many of them my maamiyar when she came to visit us she was super impressed
We are Iyers. My daughter got married in July this year and stays in the US. This is her thala deepavali. Her in-laws are based in Chennai, while we are at Hyderabad. Can you please tell me what are the things/rituals the girl’s family is expected to do for a thala deepavali?
Can you help me fix daily lunch receipe for just 2 of us? Its so boring to cook just one or two stuffs that repeats itself and moreover….cooking variety with small amounts sounds too tedious than cooking for more people.
How can i fix BF for one and lunch for 2 which doesn’t get left over and has variety? we both work the odd time so no dinner at home.
Can you post Rava Ladoo recipe can you please tell me how to get the ladoo’s white in colour and also can you give me some tips for getting the sakkarai paagu in correct consistency correctly for making boobdi ladoo sometimes when i switch off in one string consistency the result comes out as two string consistency, can you tell me how to test this
I want to ask you the tips for making rava ladoo white in colour. Secondly i want you to give me some tips for knowing the sugar consistency, should we check the consistency when we take the sugar and pour it with the laddle or should we test this after some sugar has dropped a little while later.
Thanks for an amazingly handy blog. I was making batchanam yesterday and was wondering if we can make karasev at home at all. I know you will be busy in making some at your home for diwali can you please teach me how to do it please?
Came to your blog today. So glad to see you posted powder for North & South Indian pickle. In the North you said to use 8 tablespoon amchur, is there a substitute? Am from Bangladesh & this year could not dry mango as I was abroad then. I really am glad to get correct measurement for the pickle spice.
Thanks a lot
All the best.
Your website is the most authentic go- to place for questions on festival menus!
Hope you are doing well.
I am back after a very long while- this time my questions center around menu for pongal. I am planning to invite a few friends over(who are not Iyer or Iyengar but like our cuisine) for the festival this saturday and other than the chakrapongal somehow I cannot seem to think of anything else to make on that day.
dear mami..i am a iyengar..i have a daughter aged 22 yrs..sonn we will start looking for marriage alliances..i need the help of a iyengar group of mami who will help me in wedding planning and arrangements ..i m put up in bangalore..pl help me with few addresses..subha
How do we prepare the ‘Mulagodarai’ which is givens as prasadam at Tiruchanur and Tirupathi. One day while going to Tirumala by road, the temple priest at the Vinayaka Temple gave this to us. It was great… Please write the procedure. Lakshmi
I live in the US. I tried making cut mango pickle as is done in India but mine here got rotton with fungus. Is it because of the type of raw mango used as we do not get the mangalore mango here. Please help.
I stumbled on to your blog and am loving it!!! I am a media professional and was looking for people such as you to write about. If you could give me your email id I would love to get in touch with you and find out more about you.
I just stumbled upon this site… I am learning to make south indian recepies for my fiance.. got lovely recepies for kolambu and chutneys!! Can u pls post a recepie for Paniyaram and Dal Sambar (the One we get in annapurna Meals) It would make me and him really happy.. Thanks & Lots of Love….
My husband is very fond of authentic tamilian sambar. I tried getting it from many of my tamilian friends but no luck. My mom gave me a recipe for andhra sambar recipe, but I am still in search of tamilian flavoured sambar recipe. Would you please help me getting that recipe for me?
I am a beginner cook living in the united states. I did see your tips on dosai and idly maavu. But I just never get idlies right. I use the first proportion and ferment it over night in the oven, and use it the next day. I apply little bit of oil on the plates and use an idly cooker. I dont know where i am going wrong. Do you have any suggestions? The dosais come out perfect though.
Btw, you have an awesome blog. Sometimes feel bad that no one wrote down my paati’s recipes. Blogs like yours is a lot of help.
I made thattai today. but it was not crisp. it was half baked. Since it is for neivedyam i could not taste it immediately but tasted it after the pooja only (just now) where as i made it in the morning itself.
the ingredients i put are, rice (soaked and dry and grounded one) 1.6 kg, half coconut , 150 gms ulundu power and 150 gms of pottu kadalai powder.
i would like to know where i have made a mistake,]
Hi! My name is Ryan and I’m the editor of howtocookfantasticfood.com. I think you have an awesome food site so I posted a link to it in our blog directory. I wasn’t able to find your email address on your site but I’d like to invite you to be a part of our Featured Website program. I would love to send you more details about the program, so if you are interested, please email me at ryan [at] howtocookfantasticfood [dot] com.
Hi Mam, This is kala from Muscat. Tried your Mixture.. it came well like anything.. Kids, Husband are fond of Mixture.. .
Few questions reg. laddu
1. My laddu was not coming in ball shape .looks boondhi was crispy.. what changes i have to do for getting proper one..
2. Mysoor pak, came in semi solid state.. Not absorbing the full ghee ..Once sugar melted i poured the kadalai maavu fully(followed the steps ). What changes i have to do for this also? i Used nonstick pan..
I tried sample in little qty only yday evening.. so far it is 3/4 of semi solid.not like ur (pic).. Again , i want to make a laadu, mysore pak which is available in ur site.. Coule u please help me …
I m very happy to mail u…i have so many doubts in cooking..yesterday i prepared idly batter…after 24 hours the batter is gets fermented..so i kept in fridge…today i put in idly pot..after boiling it becomes orange color..what is the reason behind this.cud u pls help me..
hi mami today only i came across about ur receipe website through friends. can u tell me the preparation of ennai kathirikai and veg kuruma. and also i want to know suppose if karakulambu gets more pulipu how to reduce the pulipu
Hello Mami, i will be moving to USA soon and will need to purchase a food processor soon after i get there. My requirements are to make chappatis, pizza dough, shredding, slicing and grinding idli dosa batter to a smooth consistency. I also need to make chutneys and hummus. Which food processor would you suggest that would do all this? I usually use 3 cups of flour when making pizza so a large bowl capacity is required. I currently use a braun K750 but find that it does not grind smoothly for idli dosa batter.
can you tell how do i prepare mor korambu the proper way along with the measurements of ingredients to be used , everytime i make it curdles up , unfit for consumption. my attempts of mor korambu fails everytime.my husband loves mor korambu .also can you tell the types and what goes well along with mor korambu.
Could you tell me how the pressure of the pressure cooker decided? I have a Fagor Pressure Cooker bought in Madrid though I live in the US. I am an Indian Brahmin Iyer originally from Chennai. Also, could you please tell me how to make yummy kutu and potato curry, Thank you and look forward to hearing from you
Maami, I dont know how long the request queue is.. My request is for javvarisi payasam. My mother used to make it, but it will be inconsistent in texture many times.. (javvarisi itself is scary to not make it too gooey but cooked..) Please give us the recipe!!!
Hi Mami please help me, adiYan want to download all these receips and use in my cooking. AdiyAn is single & Ayurved consultant. Age 50. I hope I have lost my life and my health is degraded without right food.
So please send/ mail all these receipts to me: email@example.com
Thank you, our Poorvacharyars blessing you all.
Hi Mami, could you please send me the recipe on how to make KHALED DOSA Which very popular in B’luru Udipi Hotels ,Karnataka AND ALSO AUTHENTIC RECIPE for making BISIBELE BHATH Karnataka style. Thanks in advance.
Regards bharat On Oct 13, 2012 5:27 PM, “The \yum\ blog” wrote:
> ** > sharath commented: “hi mami can i have the recipe for tunitenkol > please?”
I have been referring to your blog now and then..and find it quite useful for my requirements.Now in India it is tomato season and onset of summer so I want to try the tomato thokku. Can you clarify whether the tomatoes used are the natti variety hich have more seeds,sourness and juice and less pulp compared to the ‘apple’ tomatoes in South India..or it is better to have 50 50 .Thanks in advance..Love such simple yet practical recipes and pl do not stop posting new recipes.