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Its been a long time since I posted any variety of idli in my blog.When I prepare Idli batter, it usually lasts for 3-4 days and we usually have plain idli with Sambar or Chutney or prepare this Kanchi Idli,Stuffed Idli and if the batter turns sour, I usually make other varieties like Spicy...
Continue Reading at THE CHEF and HER KITCHEN2013-05-20.
Save Pearl Millet which is known as bajra/ kambu in Hindi/ Tamil has numerous health benefits. Pearl Millet is a good source of protein, fiber and has many essential minerals like magnesium, phosphorous... ]
Continue Reading at Veg Inspirations2013-05-15.
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When I am lazy to cook anything I usually prepare some quick Stir fry and Rasam for lunch and I would say it is my most comforting food.Usually it does not take more than half an hour to cook this meal with rice,stir-fry and rasam and hence it is apt for a quick meal.I...
Continue Reading at THE CHEF and HER KITCHEN2013-05-15.
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When I am lazy to cook anything I usually prepare some quick Stir fry and Rasam for lunch and I would say it is my most comforting food.Usually it does not take more than half an hour to cook this meal with rice,stir-fry and rasam and hence it is apt for a quick meal.I...
Continue Reading at THE CHEF and HER KITCHEN2013-05-15.
Save Hubby had been expressing his desire to have a Tamil Style Meal from a long time. He wanted a Saravana Bhavan type Vegetarian Meal with Kara Kuzhambu, Vatha Kuzhambu and so on. Since, I am unfamiliar with Tamil Cuisine, I decided to search for some recipes to satisfy hubby’s palate. I found many recipes...
Continue Reading at Kerala Recipes2013-05-06.
Save I make these instant dosas anytime, day or night, when nothing but dosas will do for a meal. While I love the traditional dosas, making them requires a little bit of planning and preparation. The batter for wheat dosas is ready in less then 5 minutes and does not require any soaking, grinding or...
Continue Reading at The Budding Cook2013-05-06.
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Ingredients: Toor dal - 1/2 cup Raw mango - 1 medium, cut into cubes with skin Green chilies - 3, slit lengthwise Chopped Ginger - 1 tbsp Turmeric powder - 1 tsp Asafetida - 1/2 tsp Urad dal - 2 tsp Cumin seeds - 1 tsp Mustard seeds - 1 tsp Dry red chillies
Continue Reading at A Peek into My Kitchen2013-05-03.
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'Paniyaram' which is also called as 'Paddu' or 'Gunta Ponganalu' is a very common breakfast variety at my place. I usually make it at least once when I prepare dosa batter. When the dosa batter turns sour, it is ideal to use it to make paniyaram.Today, I am posting a variation of Paniyaram which...
Continue Reading at THE CHEF and HER KITCHEN2013-05-01.
Save How many times have you been unimpressed by the lack of flavor of some store bought rasam powders? Many of these powders or masalas start out fresh and flavorful but lose their potency over time, especially if you don’t use them very often. How do you combat this problem, you ask? Simple…make you own...
Continue Reading at ShowMeTheCurry.com2013-04-26.
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I am a big fan of accompaniments for any dish as they elevate the taste of the original dish and one such example of this is, "Challa Mirapakayalu".If it is paired with Andhra style Pappu (dal) or rasam or any simple curry or even with plain curd rice it tastes extremely delicious. We usually...
Continue Reading at THE CHEF and HER KITCHEN2013-04-25.
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