Indo-Chinese Cooking. · Rice Varieties.

Restaurant Style Steamed Vegetable Dumplings/ Dimsum/ Momos – Delicious Indo Chinese Starters!!!

  The very first memory if having a steaming hot dimsum was in a restaurant in Bangalore just after I was married. I remember that I really loved the taste of the filling, combined with the soft elastic outer cover, almost stuck with the filling, and dipped in a red fiery sweet sauce in a… Continue reading Restaurant Style Steamed Vegetable Dumplings/ Dimsum/ Momos – Delicious Indo Chinese Starters!!!

Naivedhyams/ Festival Offerings. · No Need of Onions!!! · Snacks & Tiffin Items

Mini Kozhukattai – Ammini Kozhukattai (Steamed mini rice balls spiced with seasonings).

  Ammini Kozhukattais – I have no clue about the origin of that name and how we came about calling that delicacy that. I know that whenever we set out to make Uppu Kozhukattais and Vella Kozhukattais, we would normally have the outer dough leftover and so amma would always make these mini delicacies!!! In… Continue reading Mini Kozhukattai – Ammini Kozhukattai (Steamed mini rice balls spiced with seasonings).

Snacks & Tiffin Items

Pidi Kozhukattai – Steamed rice dumplings.

Pidi Kozhukattai is one of the oldest tiffin items that I remember my grandmother Maduraiamma making for me when I would come from school all hungry and ravenous. I would be waiting to eat the lovely white steaming hot balls of rice, smelling of hing and coconut and  smother it well with her delicious  Molagai… Continue reading Pidi Kozhukattai – Steamed rice dumplings.