On a South Indian Table

Being a Tamilian married to a Malayali our house is an amalgamation of Tamilnadu and Kerala traditions. We celebrate the festivals of both these South Indian states with equal pomp and fervour. The traditions and culture get carried on to the dining table as well. Through the day we might have rotis and sabjis but end of the day my husband prefers having a simple south indian meal for dinner. Rice plays a major role in our meals and is considered as the staple diet.

When I received the Borosil hamper from Borosil Team I decided to make it a part and parcel of my daily routine in kitchen. My personal favourite is the Cook and Serve glassware from Borosil. It saves time and effort in washing multiple vessels as you end up using one as against two.

Breakfast on a South Indian Table

Have you heard of the Puttu a steamed rice dish that is very popular in Kerala and Sri Lanka as well. I normally prepare the puttu using brown rice which has high nutritional value.  It is layered with coconut scrapings.

Puttu

Puttu is had with kadala curry or chana/ chickpeas. It also goes great with the small bananas and papadam. In Kerala it is had with fish curry as well.

Kadala Curry

On a daily basis either idli or dosa is had for breakfast.

Fluffy Idlis

Chutneys of different varieties are prepared to be had with dosa or idle. Tomato, Coconut, Coriander, Curry Leaves, Pudina chutney are to name a few.

Tomato Bajji

The above image is Tomato Bajji which is made of tomatoes, onions, brinjals and green chilli. Pressure cooked and later smashed it goes well with idlis.

 Lunch/ Dinner on a South Indian Table

South Indian Meals normally consist of the sambar, rasam, rice, kuttu, poriyal. Poriyal is the sabji in dry form.

Off late I have started preparing poriyal using the Borosil Cook and Serve. Here you can see that I have prepared poriyal using ridge gourd and mung dal.

Poriyal on gas top

Poriyal

You can prepare different varieties of poriyal. Here you can see a simple cook in a jiffy carrot thuruval poriyal (carrot scrapped).

Carrot Thuruval

Normally you start the meal with the sambar and rice combination followed by rasam and later curd.

Sambar

Sambar is made of lentils and various vegetables like drumsticks, pumpkin, brinjal, carrot etc. You can even add raw jackfruit 🙂

Rasam

Rasam is a tamarind and tomato soup like concoction that is good for digestion. It is very safe to have piping hot rasam rice when you have an attack of cold and/or fever.

Special/ Exotic Dishes

After having satiated hubby’s eating interests it also becomes equally important to please my kids. At times they get bored with the regular south indian affair. That is when I indulge is some exotic dishes ( as per my kids it is) which interests the little ones. Mind you this isn’t a frequent affair. It is only prepared couple of times in a month.

Vegetable Rice

Vegetable Rice, Tomato rice with different varieties of salads like cucumber interests the kids. Healthy ain’t it?

Tomato Rice

Cucumber Salad

Desserts

Trifle

Deserts like Trifles and smoothies are always voted for. I mean who wouldn’t want it? Elders as well dig into it. Layers of custard, biscuits crumbled, sponge cake and ice cream go into a Trifle. It is utterly sinful but then no one can resist it when it is served in the Borosil vision glasses.

Borosil has made life easy and colourful. Even fruits have become delectable which wasn’t the case earlier. The pomegranate seeds look like Red Pearls very inviting in that Borosil bowl.

Pomegranate

I just had to peel the fruit and store in the Borosil dish, the kids start getting hunger pangs. They have started to love the colours of life that adorn the beautiful Borosil dishes and gorge into food like never before.

Borosil for a healthy living!

This post is my entry for the (#BeautifulFood) My Beautiful Food – Round 2 contest held by Borosil in association with Indiblogger.