Savoury Kugelhopf – Eggless

For this month’s IFC challenge we are exploring French cuisine chosen by Shobana. French cuisine is one of the most challenging vast cuisines of the world. In particular Alsace-Lorraine region is chosen for the challenge which inherits partly German and partly French Culture.

Alsace and Lorraine are separate regions in France’s North-Eastern corner, and share borders with Belgium, Luxembourg, Germany and Switzerland. Alsatian cuisine, is based on Germanic culinary traditions, is marked by the use of pork in various forms. Traditional dishes include baeckeoffe, tarte flambee, quiche lorraine, choucroute and fleischnacka. Southern Alsace, also called the Sundgau is characterized by carpe frite that also exists in Yidish tradition. Though there are many recipes to try from this region, we were asked to pick one from Tarte Flambee, Kugelhopf and Quiche Lorriane.

I chose to make Savoury Kugelhopf, which is soft yeasted cake. Kugelhopf is usually a sweet cake made with raisins, almonds etc but this Kugelhopf is a savoury bread filled with vegetables like onions, bell pepper, tomatoes and zuchhini.

Thengai Sadam/Coconut Rice - South Indian Special

Coconut rice/Thengai sadam is a very popular, common and authentic rice variety of South India. Thengai sadam is a delectable and flavorful rice prepared with freshly grated coconut, along with red and green chillies. Thengai sadam is perfect lunch box item which can be prepared in no time in the morning rush. Not only an lunch box item it is also one of the important rice varieties prepared during Valai kappu (Baby Shower) in South India. I have already posted lemonrice, bisebelabath, curd rice, tomato rice in Valaikappu menu and will be updating with other rice varieties in my future post.

Here’s how to Coconut rice/Thengai Sadam with step by step photos…

Walk Through Memory Lane – Round Up

Hello Friends,

Thank you very much to all my lovely friends and wonderful readers for making my event a grand success…

I have mentioned every one’s recipes, in case I missed anyone’s name and recipe, please let me know and excuse me for the same.

Before the going to the round up I would like to thank Gayathri for giving me this wonderful opportunity to host her event.


I received totally "138" lovely entries for the event of which "137" entries from bloggers and "1" entry from a Non blogger. Click here for the event details.

Here's  the mouth-watering and lip smacking recipes I received for the event… 

Chow Chow Kootu/Chayote Kootu

Chow Chows/Chayotes are a light green, pear shaped fruit with one large pit, edible skin and flesh. Chayotes are native to Meixco but cultivated in warm climates all over the world. The Chayotes are technically fruits, but very often used as a vegetable. In South India Chow chow/Chayote kootu is very common and a popular dish. Kootu is nothing but a dish prepared by adding vegetables and dals together with very mild spices and seasoned for flavouring. Chow chow is very commonly called a “Bangalore Kathrikkai” in TamilNadu. Chow chow/Chayotes have high fiber and water content and very less sugar. It is loaded with vitamin C, potassium and amino acids, when cooked with dals it becomes one whole dish packed with proteins as well. Check out other delicious kootu varieties here.

Here’s how to make Chow Chow/Chayote Kootu with step by step photos.

Simple & Versatile Vanilla Cake/Vanilla Cake Recipe/How to make Vanilla Cake with step by step photos

This is a simple and versatile vanilla cake, very easy to bake. Anybody can bake this soft and fluffy cake can be used for any birthday and party cakes. You can make this vanilla cake and apply butter cream frosting or cream cheese frosting or any kind of frosting. Here I have posted only the vanilla cake will be posting cream cheese frosting in my future post. You can enjoy this vanilla cake without any frosting as well.

Here’s how to make simply & versatile Vanilla Cake with step by step photos…

Kara Sev/Easy Diwali Snacks

Kara Sev is a traditional South Indian snack prepared during Diwali and also during other times as crispy and crunchy evening snacks. “Kara Sev” means “Spicy Sev”, you can very well adjust the amount of spice according to your taste buds, but the measurements I have given here will suite all age groups. Kara sev is usually made with kara sev karandi (big ladle with holes), but since I don’t have one of those I have used the regular murukku press. Kara sev is made with besan flour, rice flour and other spices perfectly blended together. The addition of freshly ground black pepper corns gives extraordinary taste to these Kara sev.

Here’s how to make Kara sev with step by step photos…

Kadalai Paruppu Sundal/Chana Dal Sundal [Navarathri Special]

We make different varieties of sundals as neivedhyam during Navarathiri. Each day one type of sundal is prepared and offered to goddess and given as prasad to friends and families. Kadalai paruppu sundal is a very easy and healthy sundal which can be prepared very quickly and offered as neivedhyam or as a healthy evening snack. Do check here for other Varieties of Sundal.

Here’s how to make Kadalai Paruppu Sundal with step by step photos….