This is a very delicious and nutritious recipe of carrot rice made from groundnuts, carrots and spices like cinnamon and cloves.

Kara kuzhambu is chettinad special. Specially for spicy lovers. We can use drumstick, brinjal or ladys finger for this kuzhambu. In this kara kuzhambu recipe, I have used tara root and drumstick. Kara Kuzhambu rice with little gingelly oil is a wonderful delight.

Ambur biryani

Puliyogare or Tamarind Rice is a tangy-spicy South Indian Rice variety, which is known for its long shelf life and great travel food. If you are going for picnic or long journey and need food that can stay fresh without being refrigerated, then Puliyogare is the right choice. But for me, I can relish this flavorful rice anytime of the week or year.

Medu vada is a south indian cuisine delight. The soaked urad dal is ground together with spices and deep fried. The medu vada is best paired with sambhar and coconut chutney as breakfast, snack or even as a meal dish.

Fried rice is made from steamed rice stir-fried in a wok, often with other ingredients, such as eggs, vegetables, and meat. It is sometimes served as the penultimate dish in Chinese banquets (just before dessert). As a home-cooked dish, fried rice typically is made with leftover ingredients from other dishes, leading to countless variations. The many popular varieties of fried rice have their own specific list of ingredients. In Asia, the more famous varieties include Yangzhou and Fujian fried rice. Elsewhere, most restaurants catering to vegetarian or Moslem clientele have invented their own varieties of fried rice including egg fried rice, Indonesian (spicy) fried rice and the ubiquitous "special fried rice".

Ven Pongal is a very famous tiffin dish in Southern India. Pongal festival is to celebrate the harvest festival. It is a festival that is spread over four days. Pongal in tamil means something that is overflowing. The act of boiling over of milk in the clay pot is considered to denote future prosperity for the family.

Onion Chutney recipe comes to rescue when there is no tomato or coconut in stock. often, MIL too makes the same way. Very simple yet spicy and flavourful. Using small onion (chinna vengayam) is best for this chutney. Top with sesame oil and serve as side dish for idli or any dosa.

An incredibly quick and easy cake to make when you're short of time. Enjoy with a light dusting of icing sugar or top with your favourite icing. You can also use this recipe to make cupcakes.

Coconut Burfi is a sweet confection from the Indian subcontinent. Plain barfi is made from condensed milk, cooked with sugar until it solidifies. The many varieties of barfi include besan barfi (made with gram flour), kaaju barfi (made with cashews), and pista barfi (made with ground pistachios). The name is derived from the Persian word barf which means "snow", since barfi is similar to ice/snow in appearance.

Badam Halwa is a regal dessert fit for Kings! While the recipe does not call for too many ingredients, nor is the process a complex one, it takes love and time to make a good Badam Halwa... you literally need to stand over the pot and stir constantly to prevent the Halwa from scorching or burning. Don't let that scare you off though, as the end result is well worth the effort. Treat your family and friends to Badam Halwa and they will love you for it. This recipe makes enough for 6-8 people.

Gongura pachadi is a traditional Andhra chutney eaten with hot rice and ghee. This can be stored if you don't finish it all at once! Can be easily prepared without grinding, leaving a leafy texture.

Seekh Kebab variants from around the world. Kebabs are a wide variety of skewered meals found worldwide that originated in the Middle East, and later were adopted in the Balkans, the Caucasus, other parts of Europe, as well as Central and South Asia. In English, kebab with no qualification generally refers more specifically to shish kebab cooked on a skewer.In the Middle East, however, kebab refers to meat that is cooked over or next to flames; large or small cuts of meat, or even ground meat; it may be served on plates, in sandwiches, or in bowls.

Strawberries. Choose the smaller variety as they are usually much sweeter than the larger ones. If the strawberries are sour, you may need to increase the quantity of sugar required. The variation of this ice-cream with bananas makes an amazingly different flavour. Bananas greatly improve the texture of this ice-cream.

Almond Praline Ice Cream