Tag Archives: south indian food

Starting 2018 with one and only Positive Vibes

Starting 2018 with one and only Positive Vibes

Thanks Aval Vikatan (leading Tamil Magazine. Part of Ananda Vikatan) for letting me start my New Year with more energy and positivity.

When you think its waste,

It’s absolutely waste

When you think its precious,

It’s absolutely precious

It’s up to you and your thoughts,

Bring out the best.


Here comes my “Waste to Taste” recipes (recipes from leftover food), which is getting overwhelming response all over Tamil Nadu. These beautiful post cards from public to Aval Vikatan (shared by Team Aval Vikatan) about my recipes gives me more energy, positivity, happiness and taking it as Award to my hard work. I am sure I would try hard to give out my best and thanks all for the support and making me happy.

English Version of Post Card 1 – Deepa’s Waste to Taste recipes from Aval Vikatan, is being more useful. I am gonna try and taste all these dishes one by one – Vatsala Sadhasivan.

English Version of Post Card 2 – Preparing food by putting all over efforts, and at times it becomes leftover and gets wasted. But now onwards we could make tasty food from these leftovers. And so this book is being a Boon to all of us – Chellaiya

 

Featured in Aval Vikatan 09-Jan-2018 Edition – “Waste to Taste”

Featured in Aval Vikatan 09-Jan-2018 Edition – “Waste to Taste”

Got Featured in Aval Vikatan, leading Tamil Magazine, one among the Vikatan Group. I was very happy when I saw the book with 25 of my recipes, and the challenge was preparing a tasty and healthy dish using the leftover food. Recipes ranging from starters till desserts and the leftover food ranging from rice till poriyal (stir-fry). Been a hard core non-veg, I had to prepare these vegetarian recipes and thus created veg recipes using all these.

Madraasi Featured in Aval Vikatan - Leftover Recipes, madraasi features, tamil magazine, aval vikatan, tamil book, leftover recipes, food from leftover, recipes from leftover food

Madraasi Featured in Aval Vikatan – Leftover Recipes

The moment, I got a message from one of my friend with a picture of the book, I was like flying in the air, all it took one more day for me to get my copies in Bangalore, as it takes +1 day post it reaches the news stand/ outlets. The moment I saw the book, it was like I forgot where I am, since, I never ever imagined in my life that I would get a feature in this magazine and that too a leading magazine of Tamil Nadu. No words for my happiness, but still my heart was full of pains, as I miss my Grandfather, who strived hard, wanted and wished me to be happy at any time of life.

Madraasi Featured in Aval Vikatan - Leftover Recipes, madraasi features, tamil magazine, aval vikatan, tamil book, leftover recipes, food from leftover, recipes from leftover food

Madraasi Featured in Aval Vikatan – Leftover Recipes

Moreover, creating these recipes was totally a challenging job, as I had to prepare it in just 2 to 3 days’ time, with unique ideas and also not every idea came out well, there were few flop recipes as well and finally collated recipes for the book.

CLICK HERE for the online version of the magazine.

Thanks a lot, to Food revolution, my motivation towards this recipes from leftover food was only through Food Revolution. Soon the English versions of all these recipes will be uploaded in the blog one by one.

For your own printed copies, rush to the nearest dealer or your nearest magazine store to get the same.

Athalakkai Kulambu Recipe / Tangy Athalakkai Curry Recipe / Athalakkai Recipes

Athalakkai Kulambu Recipe / Tangy Athalakkai Curry Recipe / Athalakkai Recipes

Athalakkai is an Indian vegetable, found in all parts of south India during winter. It looks like baby bitter gourd, also it has the same bitter taste but crunchy due to the seeds in it. This is a medicinal vegetable, which helps in weight loss, prevents diabetics and helps maintains the blood sugar level.

CLICK HERE for more Vegetarian recipes

Athalakkai, Athalakka, images of athalakka, images of athalakkai, picture of athalakka, picture of athalakkai, athalakkai health benefits, athalakkai recipe, cooking with athalakkai

Athalakkai / Athalakka

My mom prepares curry, stir-fry/poriyal using this Athalakkai, but I never eat them due to the bitter taste, but now after my husband diagnosed with diabetics, I purposely got this from my home town “Thoothukudi” and prepared this curry for him.

CLICK HERE for more Diabetic-Friendly recipes.

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Athalakkai Kulambu recipe / Athalakkai pulikuzhambu recipe / Athalakkai recipes

Athalakkai Kulambu is simple to prepare, the tanginess in the curry reduces the bitter taste of Athalakkai, also I prefer using Gingelly/Sesame oil to bring the bitterness down. This curry goes out well with steamed rice and appalam / pappad or steamed rice and omelette. Also, it goes out well with dosa. Let me share the recipe…

Ingredients:

  • Athalakkai – 1 cup
  • Onions – 2 nos
  • Garlic – 4 cloves
  • Tomato – 1 no
  • Curry leaves – 2 sprigs
  • Mustard seeds – ¼ tsp
  • Cumin seeds – ¼ tsp
  • Tamarind – a lemon (medium) size
  • Chilli powder – 1 tsp
  • Turmeric powder – ½ tsp
  • Cumin powder – 1 tsp
  • Salt – 1 tsp

Preparation:

  • Peel and finely chop the onions, garlic and tomatoes into small pieces.
  • Soak tamarind in a cup of water for 10 mins, mash the tamarind well in the water, discard the flesh and keep it aside.
  • Heat oil in a heavy bottomed vessel, add the mustard, cumin and fenugreek seeds followed by curry leaves and wait until they crackle.
  • Add the onions, garlic pieces and cook until they turn golden brown in color.
  • Add the tomatoes and cook until they turn pulpy.
  • Add the athalakkai, followed by turmeric powder, chilli powder, cumin powder and salt.
  • Cook for few mins or until the raw smell of the masala goes off.
  • Pour the tamarind extract along with a cup of water, bring it to boil, cover and cook until athalakkai becomes soft and tender.
  • Once cooked, remove the lid and cook in low flame until the curry thickens and the oil floats on the top of the curry.

Serve hot with steamed rice and pappad or steamed rice and omelette.