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Chat on WhatsAppFive easy breakfasts that keep the week on track. Idli, dosa, pongal, upma and appam are quick to make when your batter and staples are ready. Soak rice and urad dal on Sunday and you have fresh batter for most of the week.
Read moreThe ten spices every kitchen should have. Turmeric, red chilli, coriander, cumin and mustard seeds form the base of most South Indian cooking. Add fenugreek, asafoetida, pepper, cinnamon and cardamom and you can cook almost anything.
Read moreMillets are back, and for good reason. Ragi, foxtail, little and kodo millets are rich in fibre and minerals and cook much like rice.
Read moreHow to make strong, frothy Madras filter coffee at home. Use a steel filter, fresh coffee powder with a little chicory and water just off the boil. Let the decoction drip slowly for 15 minutes.
Read moreWhat is in season at Chennai's markets. Seasonal vegetables taste better and cost less. Look out for drumsticks, brinjals, beans and greens.
Read moreEverything you need for Pongal in one list. Raw rice, moong dal, jaggery, ghee, cashews, raisins and cardamom for sweet and ven pongal.
Read moreSimple ways to organise a busy kitchen. Group staples by use: grains, dals, spices and snacks. Label steel containers so everyone knows where things go.
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