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Here's a delightful recipe for an eggless Butterscotch Mug Cake made in the microwave in under 2 minutes. It's a quick and tasty treat that you and your family will love. Whether you're new to mug cakes or looking for a different flavor variation, this recipe is a winner! Butterscotch Mug Cake Recipe (No Egg) Ingredients: 4 tablespoons All-purpose flour / Maida 2 to 3 tablespoons Powdered sugar (adjust to taste) 1 tablespoon Cooking oil (use flavorless oil) 4 tablespoons Boiled milk at room temperature 1/4 teaspoon Butterscotch essence 1/8 teaspoon Baking powder A pinch of Baking soda 2 drops Yellow food color Sprinklers (to garnish) Instructions: Take a bigger-sized microwave-safe ceramic mug, as the cake will double in size while cooking. Add...

Cluster Beans Curry, also known as Kothavarangai in Tamil or Seeni Avarakkai in some regions, making either a delightful sambar or a simple poriyal recipe. Ingredients: 250 grams Cluster beans 1 tablespoon Coconut oil 1/2 teaspoon Mustard seeds 1 teaspoon Urad dal Few Curry leaves 5 cloves Crushed garlic 1/4 teaspoon Turmeric powder 1 small piece Tamarind 1/2 teaspoon Sugar Salt & water (as needed) Coriander leaves (to garnish) To Grind: 1/4 cup Grated coconut 5 Small onions or 1 Big onion 1/2 teaspoon Cumin seeds 1 teaspoon Red chilli powder or sambar powder Instructions: Wash and chop the Cluster beans into 1-inch pieces. Pressure cook the chopped Cluster beans with the required amount of water, salt, turmeric powder, ...

Kovakkai, also known as Ivy gourd or Tindora, is a nutritious vegetable that offers numerous health benefits. In Andhra, people prepare a variety of recipes with Tindora, and I've also been exploring different ways to incorporate it into my kitchen due to its health advantages. I've shared various Kovakkai recipes on my blog, and today, I'm excited to present a delightful and flavorful hotel-style Kovakkai poriyal with a simple masala. Even though my daughter Raksha usually prefers Kovakkai in chip form, she surprisingly loved this poriyal and asked me to prepare it the same way in the future. It has become a super hit in our home. I urge you, my friends, to try this delicious hotel-style Kovakkai poriyal at home and savor it with sambar, rasam, or curd rice. It's essential to follow th...

After a long time, I am excited to share a collection of 20 best sambar recipes for rice. In South India, sambar is a staple side dish for rice, and we South Indians can't imagine a meal without it. Whether it's at home or in hotels, sambar is a must-have in our lunch menu, followed by rasam, kara kuzhambu, vatha kuzhambu, and more. Each household has its own standard sambar recipe, and I, too, use my MIL's homemade sambar powder for the best taste and aroma. While some people opt for store-bought sambar powders like Sakthi, Aachi, or MTR, I prefer the homemade version as it brings out the authentic flavors. However, if you choose store-bought sambar powder, remember to adjust the spice levels based on the brand you use. In this collection, I've compiled nearly 20 varieties of sambar...

Chutney powder, also known as Gunpowder or Chutney Pudi, is a dry condiment and one of the most essential side dishes served in South India with tiffin varieties and rice. It can be stored for weeks and serves as a delightful accompaniment for Idli, Dosa, Chapathi, Roti, and rice. Each state has its unique method of preparing chutney powder. Today, we'll share an easy and simple Karnataka-style spicy chutney powder recipe that includes dry coconut. Recently, I purchased the Prestige Endura mixer grinder, equipped with a 1000W ultra-powerful motor. As I needed a heavy-duty, elegant, and powerful mixer grinder for grinding small quantities of Idli and Dosa batter, the Prestige Endura exceeded my expectations. With its sparkling stainless steel finish body and 3 multi-purpose jars featurin...