Andhra style Paruppu podi is very famous across South India it’s a traditional food offered in a meals. It tastes authentic when served with hot rice and ghee. Whenever we… [Continue Reading]
Ingredient: Pepper corns / மிளகு
When dried, this plant-derived spice is referred to as a peppercorn, and is then ground into a powder to be put on food to add flavor and spice. Because of its antibacterial properties, pepper is also used to preserve food. It is a rich source of manganese, iron, potassium, vitamin-C, vitamin K, and dietary fiber.
Today’s recipe is goats liver gravy. I prepared this in chettinad style of grinding fresh masalas and added to it. This recipe I prepared along with my previous non veg… [Continue Reading]
Chettinad naatu kozhi gravy is my hubbys preparation and I helped him out. It came out very well and I wish to share with you all. Let us quickly jump… [Continue Reading]
Chettinad egg masala gravy with freshly ground masalas. Their recipes are prepared by freshly ground masalas and they are very spicy and tasty too. Chettinad cuisine is the cuisine of a… [Continue Reading]
Karaikudi style potato fry, karaikudi most often referred as chettinad. Their recipes are prepared by freshly ground masalas and they are very spicy and tasty too. Chettinad cuisine is the… [Continue Reading]
Mutton pepper ghee roast my favorite recipe for sambhar saadham or rasam saadham. This mutton pepper roast also goes with plain roti, dhosa etc. I have added freshly ground masalas… [Continue Reading]
Share my recipe : Print Recipe Chicken Saalna recipe Course Main Dish Cuisine Indian Prep Time 20 Minutes Cook Time 30 Minutes Servings People Ingredients 1/2 kg Naatu Kozhi/… [Continue Reading]
Crab gravy – my mother in law’s special. This time I have learnt how to do this crab gravy from her so that next time I can do and impress… [Continue Reading]
Welcome to cookingmypassion.com. Todays recipe is Lamb Leg Gravy / Aatu kaal Kuzhambu. This recipe goes well with idli, dhosa and also boiled rice. The lamb leg should be good enough… [Continue Reading]