Watermelon and cucumber are one of the best summer cooler. I know that it is best to eat the fruits as it is, but some times we need some fresh fruit juice instead of taking plain water. To stay cool in this summer try out this watermelon and cucumber juice. This is very easy to make and gives instant energy too.
After spending 10 days of holiday in Delhi and in Jim corbert , it is bit tough for all of us to come back to this very hot weather here in Singapore. Stay tuned for more interesting recipes which i have explored during these holidays.
Full meals or traditonal tamilnadu meals or kalyana sappadhu, whatever we call, i always enjoy very happy cooking a full meal. Though now a days , we cook so many variety of cuisine for guests, this traditional tamil nadu meals will always have a special appreciation always. Two weeks back when i had guests at home i made this traditional lunch. Though i felt later , it could be more elaborate with one more curry and a sweet pachadi, still the guests enjoyed the meal. Will post one full tamil nadu meals soon. My mom always used to make this menu for newly married people who visit our place during our childhood days. My mil's place the menu will be slightly different, which i will post soon.
Arai puli kuzhambhu is a not a different dish, it is a vathal kuzhambhu with pidi karanai and black channa. Last year during our December holidays, when i was staying in my mom's place , i learnt this . My perimma made this and tasted very well. I have never cooked pidi karanai (not the elephant foot yam), but with vathalkuzhambhu it tasted super yum. We all really enjoyed it a lot. I took step wise pictures there but the final one were not good. So after coming here i made this twice and clicked the pictures also. Sharing the recipe of arai puli kuzhambhu. Though the name signifies half tamarind(arai puli) never know why it got the name. Quantity of tamarind water is same as we do for normal vathal kuzhambhu
Avakkai mango pickle , the one of the most favorite dish i love to make. I learnt this during my early days of marriage from my athai(aunt) . She is an expert in doing this and she used to send big bottles of pickles to me after i got married. She was staying close to my in-laws place. I always wanted to learn the recipe from her and when i asked her she beautifully explained me the procedure. The next year she sent me raw mangoes and i made it according to her instructions. It came out extremely well. After coming to singapore, i never put this avakkai pickle and suddenly 2 weeks back i thought i should make this. I bought mango from little india, but here we don't get it cut with the seed intact. In chennai, they will cut and give.
