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Happy Deepavali!

Wishing you all a blessed, safe and prosperous Deepavali - the festival of lights, Victory of good over evil!

Click here for easy, last minute Diwali sweet recipes!

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© 2010-2023, Reshma Seetharam. All rights reserved.

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Curry leaf tea

Moving continents after 2 decades and trying to combat hair loss has not been easy for me :( Lately I have been drinking curry leaf tea every morning, thanks to mom's suggestion. It tastes a lot like green tea. I use fresh curry leaves and cook up a pot of tea every morning, Drink it as is, or add a dash of lemon and honey. It tastes amazing! Hopefully it does its magic on my hair too :-) Curry leaves are believed to help in strengthening hair roots. Fresh curry leaf tea can be consumed, dry curry leaf powder mixed with oil can be applied to your hair. The paste from fresh curry leaves can also be applied to hair. Doing these on a regular basis can improve hair growth as well. Curry leaves are the leaves of the curry tree. The main nutrients found in curry leaves are carbohydrates, energy, fiber, calcium, phosphorous, iron, magnesium, copper, and minerals. It also contains various vitamins like nicotinic acid and vitamin C, vitamin A, vitamin B, vitamin E, antioxidants, pla

Kids Lunchbox Idea: Video recipe: Cheesy Egg Chapati Rolls Recipe

This is one dish that has not gotten old ever since my bestie introduced this recipe on our friends group. Mix and match the veggies, and my kids and H loves it every time! Lets get started. Serves 4, 2 rolls each Ingredients 8 eggs 8 chapatis, or tortillas, homemade or store-bought 4 cups veggies, shredded or finely chopped (spinach, carrot, onions, broccoli, corn, tomatoes, whatever you prefer) 2 cups shredded cheese blend 1 tsp black pepper powder 1/2 tsp chili powder or 1/2 tsp finely chopped green chilies 3/4 tsp salt 1/2 a stick of butter Method: In a large mixing bowl, whisk the eggs, veggies, spice powders and salt together. Set aside. Make your chapatis, or heat up your store-bough flat breads and set aside. Heat a griddle on low, smear the pan with butter. Pour in the egg batter, a ladle or two. Spread it out evenly. Sprinkle a good serving of shredded cheese and let cook covered. Place the cooked chapati on the melted cheese, press down a bit and cook c

Kasi soppina haalu saaru/ Ganike haalu saaru/ Greens milk curry

This is a fresh green that can be found growing everywhere in South India. It belongs to the Solanum family, with lovely green leaves and produces tangy little blue or red berries. The solanum nigrum leaves are also uses as herbs in medicine. The curry is unmistably green, and has a subtle yet distinct taste. It can be made into chutneys or curries. Try it, I bet you will like it. What you need: Serves 4 3 cups kasi soppu/ganike soppu/solanum nigrum leaves 3-4 Garlic 4-5 Black pepper seeds 3 red chilies 3 tsp dry coconut 2 tsp ghas ghase/khus khus /poppy seeds 1/2 cup milk 1/2 cup hesarukalu(green gram)/kadalekalu(channa dhal)/dry avarekalu/fresh kadale beeja (peanuts) Tempering : A tsp of ghee/oil, curry leaves and mustard seeds. If you use dry grams/dhals, then warm them well on dry heat, and cook them well. If you are using fresh peanuts, just boil them with a little water and salt. Set aside. In a bowl, add the greens, sprinkle a little water, and add in the garlic, black pepper

Video recipe: Haal saaru recipe - Vegetables in pepper milk curry

This is typical winter curry made in South India. It has all the spices to ward off winter flu, cold and cough. It also warms up your body, as it has healing properties of pepper, cumin, garlic and chilies. You may use roasted poppy seeds, or lentils to add thickness to the curry. It used to be one of my great grandma’s favorite curries. I remember how she would recite making the curry with various gourds and pigeon peas, or peanuts that they grew in their backyard. Those days, backyard grown to table was a daily thing. The video below uses variation 2, using lentils. I love my great grand mom. There is not a thing I did not learn from her. She lived long, and my sisters and I were fortunate to have spent our lives with her. She died in her late 90’s, when I completed my bachelor’s degree. During those days, she was a mom of two daughters, who lost her husband in her early 20’s. She never remarried, and she spent her whole life, looking aft

Soppu saaru ( Spinach and dal curry)

One of my favorite curry! Its super simple and goes great with rice or ragi mudhe. What you need: Serves 4 4-6 green hot chillies 1 cup of fresh spinach leaves 3-4 fresh garlic petals 1 small sized shallot/onion 1 medium sized tomato 1/2tsp jeera (cumin) 1/4tsp black pepper seeds 1tsp coconut flakes dry/fresh (optional) 1/2 cup thogri bele (toor dal/masoor dal) Soak in 1 cup of water for 15-30 minutes, that way it cooks faster. Salt to taste To temper: 1 tsp olive oil, a little mustard and cumin seeds. A few red chillies, curry leaves and a pinch aseofotida. In a thick bottom pan, cook the dal in 2 cups of water till the dal cracks up and is soft to touch. Pressure cooking it is faster. One or two pressures is ideal. In a skillet, add the spinach, whole tomato, peeled whole onion, garlic and green chillies. Cook on medium heat till the spinach is soggy. Don't overcook or it will loose its nutrients and color. Put it in a blender, and let it cool a while. A

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