Apples have always been in the top five fruits to be consumed by us to keep the doctor away. Apple sauce is the puree of cooked apples without any added sweetener. The best part I love with apple sauce is that it works great as a...
I had been trying to work out a home made gluten free flour mix for bread for quite some time. The Flour mix I had already posted had protein : starch in the ratio 2: ½. It works well for cookies, muffins and cakes. They...
Sweet Chatni This sweet chutney always accompanies array of chaat items like samosa, etc. it will be little runny and honey like in consistency. I always make this chatni with dates. But many do use Jaggery for sweet. It does contain tamarind too for sourness. Normally...
Coming from Maharashtra state, Kolhapuri dishes are famous for its spiciness. Not surprisingly, Kolhapuri Masala powder is a spicy masala that lends an authentic touch to Maharashtrian cuisine. There are two types of Kolhapuri masalas for making Kolhapuri dishes. One is Kolhapuri Fresh Masala which uses...
Close on the heels of Baba Ganoush comes this Indian cousin Venkaya Pachadi (Brinjal Chatni) from Andhra Pradesh. Needless to mention that Chatnis are a 'must' in Andhra meal platter. Andhra is also popular for its spicy food. But I have not used as much...
Kollu Paruppu Podi. You rarely find a South Indian home without Paruppu Podi in its pantry. Paruppu meaning Lentil and Podi meaning Powder, South Indians relish this chatni powder on hot rice with a dash of home made ghee or cold pressed sesame oil. There...
Chatnis are favourite with all Indian cuisines. They are so versatile and colourful, that they serve as a side dish to many main course items. One such Chatni is Capsicum Chatni. There are different varieties of Chatni. Most of them are fresh and raw. Some are...
As the name suggests, this fiery Thecha or Kharada is a kind of chatni from the legendary Maharashtrian cuisine. Green Chilli Thecha is very popular in Rural arears of Maharashtra where Bhakri is the staple food of many. But in our home, it is consumed...
Goda masala is a special blend of spices from Maharashtra. Though its ingredients vary from house to house, basically it uses a dry coconut (Copra) as base. It is different from garam masala because it is not as hot and spicy. Probably, the copra lends...
Rasam Powder is a must find in all Tamil Kitchens and most of them is Home made. It is commercially available now in many brands in all supermarkets. But Homemade rasam powder has its own touch. Though it hails from Tamil Nadu, it is gaining...
February 10th is celebrated as World Pulses Day. I am an avid fan of whole pulses / lentils. When I took a review of my posts so far, I realised I have as of today posted 22 recipes using whole pulses & legumes. I decided to compile all those recipes and make an eBook that you can download from my site.
Healthy Eating 
Rama Ganapathy