During Ramadan my family demands for more variety of food as compared to normal days. After having consumed a lot of non veg stuff it’s now time to hog on some pure vegetarian food. Me and everyone in the family are a big time South Indian food lover. Didn’t wanted to go with those regular Idli and Dosa, hence opted for Uttapam. Teamed up with some Mango pickle, Tomato pickle, Curd and an aromatic Sambhar to fulfill. Usually Uttapams are as big as chapatis but i made Mini Uttapams for Iftaar just to please my son. Uttapam or ooththappam or…
-
-
Mornings are happy when breakfast is my favorite Idli with Sambhar. Idli is a traditional breakfast in Indian households. Idli is a savory cake that is popular in South and now throughout India . The cakes are usually two to three inches in diameter and are made by steaming a batter consisting of fermented black lentils (de-husked) and rice. The fermentation process breaks down the starches so that they are more readily metabolized by the body. To make idli, two parts uncooked rice to one part split black lentil (urad dal) are soaked separately for at least four hours. Optionally…
-
Flattened Rice or Poha is one such common snack of India which is made in almost every house in the country. Like my mom says Poha has to be our National breakfast which is consumed in heavy quantity both at homes as well as street side. Basically there are two variants of poha, thick and thin. The thin one is usually used for making crunchy mixtures, whereas the thick ones are used for making savories for breakfast. Kanda Poha, Aloo Poha or mex veg poha are some of the common favorites across the country. Since childhood i had been surrounded…
-
Healthy morning starts with a healthy breakfast that keeps our tummy light and our body energized. We have grown up eating Cheela in breakfast. My mom use to make varieties of cheela. It’s not just instant but can be made with almost anything and everything. Besan, Suji, Atta etc are common flours for making a cheela. When made in a non-stick pan the cheela becomes crisp and oil free. Yesterday while shopping for vegetables i got lots of spring onions. Thought to utilize the leaves to its fullest. In Chattisgarh spring onions is used for making lot of things. It…
-
Dahi vada (also known as Dahi Bhalla in Punjabi , Thayir Vadai in Tamil, Thayir Vada in Malayalam, Perugu Vada in Telugu, Mosaru Vade in Kannada, Dahi Bara in Oriya and Doi Bora in Bengali) is an Indian chaat, prepared by soaking vadas in thick dahi (yogurt) The Marwaris use Moong Dal instead of Urad dal in making the vadas. It can be eaten both as a snack and a meal. When ever i cook in a bulk, i prefer making the vadas a day before. Refrigerate it in a zip pouch and then next day soak in hot water…
-
Cornmeal is a kind of flour or meal that is made from ground sweet corn. It comes in yellow, white, blue or red varieties, depending on the type of corn used. Since cornmeal is gluten-free, fine and medium cornmeal is usually mixed with wheat flour to create a crumbly texture in baked goods like cornbread or corn muffins.Today i used white corn meal in making rawa dosa. Surprisingly the dosa came out to be much more tastier than those regular ones.
Older Posts