Banana leaf wrapped Kizhi Parotta, fresh off the griddle
Kizhi Parotta Recipe: Kothu Parotta & Salna in Banana Leaf
Kizhi Parotta is South India's answer to a lunch parcel worth waiting for: fluffy, hand shredded Kothu Parotta soaked in spicy Chicken Salna, tied into a banana leaf, and slow cooked on a hot tawa until the leaf's aroma works its way into every layer. This Kizhi Parotta recipe, sometimes called Kizhi Potti or banana leaf parotta, brings a South Indian street food favourite into your own kitchen, whether you stick to the traditional Parotta and curry version or try my daughter's twist with Kothu Parotta and Salna.
Garlic Confit Recipe— soft, sweet cloves of garlic slow cooked in oil until they turn buttery, spreadable and utterly addictive. This easy garlic confit recipe works equally well in the oven or on the stovetop, needs just two ingredients, and rewards you with a jar of tender garlic plus a deeply fragrant garlic oil as a bonus. Smear it on warm bread, stir it into pasta, or fold it into butter. Once you learn how to make garlic confit at home, you will never look at a bulb of garlic the same way again.
Navratri Recipes: 50+ Naivedyam, Sundal & Sweets for 9 Days
Complete guide to Navratri Naivedyam, from Sundal for Golu to Sweet Pongal, Kesari, Payasam and Bengali Durga Pujo sweets, with a 9 day Navratri Prasadam Menu for each day.
Search for a Recipe
I Me Myself
Essence of Life - Food is all about daily cooking with a simple sense of taste and health. It is all about food. Not a day goes by without eating for most of us, so what we eat matters on the whole. Food in the mode of goodness increases the duration of life, purifies one's existence, and gives strength, health, happiness, and satisfaction. Above all ingredients, the most vital one in my kitchen is love.
