Friday, May 16, 2014

LEMON PICKLE / எலுமிச்சை ஊறுகாய் / नींबू का अचार

Pickles are one of the Traditional  Indian Condiment, that were made at often intervals and stored in jaadis (Porcelain container), earlier. These can be prepared using vegetables as well as fruits. I am sure all the blog readers must have enjoyed preparing dry mango pickle posted earlier. Proceeding ahead I am posting the recipe of Lemon Pickle! Pickles are generally made adding Oil. But this version of Lemon Pickle is without the use of Oil. Hence, readers very particular about using fat based stuff can feel relieved! :P I would also like to remind the readers that preserving pickle is a mammoth task than preparing the same. The more you invest time, more you gain in terms of taste!! ;) 


Rava Kesari/ Sooji Ka Halwa is a basic and a mouth-lingering sweet preparation. It has been, is and will still continue to be everyone's favourite. Almost all of us start scratching our head, on unexpected visitors at our doorstep. This sweet lends a helping hand during such times. ;) The basic difference I have noticed is that the South Indian version of this sweet contains more ghee than that of the North Indian version. Hence, the dryness! All the rava granules bind together on introducing higher amounts of Ghee! Now it's an individual's perspective how he/she wishes to prepare. I have given the quantities as per our family's preference. Levels of sugar and ghee can be altered as per one's taste. 

There are two kinds of Rava. Readers may preferably use Bombay Rava (as usually referred) or the kind of rava with finer granules. However cooking with the other kind doesn't change the taste of the sweet. The main task lies in roasting rava accurately.

Saturday, July 20, 2013


Greetings to all AOC Blog Readers!

It's raining out here. So, I thought of making some hot biscuits to enjoy the season. Maida Diamond Biscuits are so crispy and will surely turn out to be your kids favourite. It is a good start for parents trying to invoke the habit of having homemade food in their Children. Because, kids are more inclined to crispy delights and desserts! It's a sincere request from our side to all the blog readers not to resort to frequent intake of Junk foods. Please remember that all the zeal of having such food stuff today would end up in severe health issues at a later stage. 

Tuesday, June 18, 2013

LAPSI RAVA UPMA / लपसी रवा उप्मा / லப்சி ரவா உப்மா

Lapsi Rava, being more healthier than Bombay Rava or Semolina, is extensively used nowadays. Lapsi Rava Upma is a very Easy Version of Upma. A quick-to-make and light-to-have recipe. I'm sure my readers are going to fall in love with this Upma! I have got an interesting note at the end of this post. Don't miss it!

Saturday, June 8, 2013

THAVALA ADAI (தவல அடை)

Thavala Adai, a South-Indian delicacy, is one of the Best Appetizing and Evening Snack one could have ever tasted.

Idli Rava - 1 cup
Thur Dal - 1/2 cup
Channa Dal - 1/2 cup

Thursday, June 6, 2013

DRY MANGO PICKLE/ ஆவக்காய் ஊறுகாய்/ आम का अचार)

When I read about the history of Pickling from Wikipedia, it was indeed surprising to note that Pickling began 4000 years ago where Indian Cucumbers were prominently used. Pickles were used as a way to preserve food for out-of-season use and for long journeys, especially by sea. Pickling may also improve the nutritional value of food by introducing B Vitamins by Bacteria. 

Quite Interesting!

Here's the first post on "Pickle Varieties".. and an extremely popular South-Indian Pickle. The most optimum mango used for this pickle is AAVAKKAI/AAVAKAAYA.

Sunday, May 19, 2013


Molagai Podi is prepared by grinding dry spices coursely. A quick-to-make and best condiment for IDLI & DOSA!

Urad Dal - 1 cup
Channa Dal - 1/4 cup
Long Red Chillis - 6 to 10 (as per your taste buds)
Black Sesame - 1 tsp

D O S A (தோசை)

The two staple dishes of South-India are IDLI and DOSA. Since I have already posted IDLI, now it's time for DOSA. Crispy edges & soft centre with South-Indian side dishes... Wow! What a taste! After relinquishing this luring dish, your taste buds are going to get saturated.

Many Non-South Indians say that they aren't able to achieve the exact taste of Dosas. This difference mostly arises as a result of the batter consistency and composition. I have explained the recipe in detail so that my readers face no difficulty or confusion while trying this dish.

If you have any doubts, send a mail to

I D L I (இட்லி)

Idli is a traditional savory cake consumed generally as breakfast in South-Indian households. The most Preferred Condiments with Idlis are Molagai Podi/Dry Chutney Powder, Coconut Chutney, Coriander Chutney, Mint Chutney, Onion-Tomato Chutney, etc.

The natural taste of Idli is achieved only when the batter ferments naturally. So, please do not add Baking Soda to facilitate instant fermentation.

I have given a detailed procedure with important points in the brackets to avoid perplexion.

Tuesday, May 14, 2013


Here's yet another simple lunch box recipe - BREAD UPMA! Gets ready in minutes & vanishes in minutes as well... Hmmm.."So Tasty!"

Bread Upma


Brown Bread slices  - 6
Onion (Sliced)- 2 to 3
Kasuri Methi - 1/2 tsp
Mustard - 1/2 tsp
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