Sometime back I had a chance to try Savorit brand's Gopuram sevai or idiyappam recipes. They turned out super hit at home and I have made this several times but hadn't had the chance to post here. I like the traditional sevai which is made in the nazhi or...
Curry leaves is most omitted part of the food and many a times it is thrown out from food.Curry leaves are loaded with iron and calcium and is very good for hair growth.It has a fresh aroma and adds taste and flavour to the dish it goes in.I like curry leaves and this thogayal can be a great accompaniment to rice in place of any usual gravies.It is easy to make and can be stored in fridge for 2-3 days.Since it has dal and chilles it will add a nice crunch while eating.Scroll down below for a nice aromatic curry...
This red cabbage corn curry is a rare thing at home since hubby dosn’t have a liking for red cabbage.But for daughter’s sake i made this curry coupled with corn which is not only nutritious but easy to make as well.I have made it with coconut so you can have it with rice and any south indian gravy.I have tasted this in amarriage and was not certain how it would taste,but when i saw Dhivya enjoying it changrd my mind and made it for her last week.It was tasting so good and i think i’ll be making this often now.See...
Idli molaga podi is one of the basic powders in every south indian households and assumes a distinct place in all pantries.When i posted the recipe of idli batter i thought of posting this as well as idlis and molaga podi are good combination and even when there are chutneys,sambhars or any accompaniment,this molaga podi forms a great side dish with idlis and dosas.I can be sure when i have this molaga podi in hand then my idlis awil be eaten without fuss.When travelling too this forms a good sidedish with idlis and smeared with sesame oil this is simply...
Mysore Masala Dosa is popular Dosa variety originating from Tuluva Mangalorean cuisine and is found in all Udipi Hotels. This particular Dosa variety is made with two stuffings, one potato masala and the other the unique red chutney that is spread on it. Whenever we go to restaurants here...
Vellai kondakadalai or chickpea sundal is a tasty and protein loaded sundal with grounded spices.All at home are a fan of this sundal and iam happy to post this for the forthcoming Navarathri celebration this week.All kids are fond of channa masala and any channa based recipe and this sundal is no exception to that.This is usually made in addition to navarathri,on any poojas or offerings to GOD.It is an easy recipe for beginners as well and do try this aromatic sundal this festive season.. Notes
Methi Muthia is a steamed , healthy guilt free gujarati snack.It always finds a place in all gujarati households and I got this recipe from Tarla Dalal website.I had this at the famouus Rajdhani restaurant here in Bangalore.I have made this with methi but can also be made with palak,peas,cabbage and
Sevai or Idiyappam is nothing but string hoppers or rice noodles which can be made with so many variations or tastes. I have quite a number of sevai recipes and this is one such tasty and tempting recipe. This can be had as a snack or can be had...
Neer nellikai is a pickle out of gooseberries in salt water and grounded spices.A delectable pickle that has a peculiar taste it is loaded with goodness.It has almost no oil so can be had heartily by any one.As we all know gooseberry has many health benefits and is a major source of vitamin C.Grandma used to sun dry gooseberries with a little salt smeared on top and then when they were totally dry used to eat as a digestive.Similarly you can soak them in sugar syrup too and sun dry them.Moving to pickle making,this one involves very less effort and...
