But again, it varies from one family to another. Transfer the boiled and mashed dal ( add turmeric powder while boiling the dal) or parippu to a kadai/pan/wok and heat it over low flame
Amritsari Gobi Matar ( Punjabi Style Creamy Cauliflower andPeasCurry). It is stuffed inside a delicious parantha or cooked along with vegetables like potatoes(aloo), peas(matar) to be served as an interesting side dish
Tam Brahm Style Manathakkali Vathal Kuzhambu. Vathal Kuzhambu is a traditional Tamil Kuzhambu recipe. The Manathakkali Plant is known as the 'Black Night Shade' in English and is known as the 'Makoy' in Hindi
Today, I am sharing yet another interesting recipefrom Bengali Cuisine with you all. I always wanted to explore, learn and cook the traditional dishes from various parts of our country and the world
Heat a pan with oil and temper with mustard seeds andcurry leaves. An interesting and healthy addition to this recipe is addition of Murungaikeerai Milagaipodi ( Moringa leaves spice powder)
I have used blackchickpeas ( Kala channa) in the recipe. Village StyleKondakadalai Paniyaram. Today, I am sharing a Village Style Snack recipe that is a keeper
Cabbage Thoran | KeralaStyle Thoran. 'Thoran' or 'Upperi' is the KeralaStyle Vegetable Stir Fry. Being a coastal region, plenty of coconut is used in Kerala Cuisine
Your delicious Kerala Special Chena and Kaya Erissery is ready. Add curry leaves, turmeric powder, chilli powder and fry the coconut till they turn crunchy and light brown
Our most favourite way of consuming the snake gourd is the Pondicherry Style Snake Gourd Kootu and also my mother's style snake gourd dal for chapathi/roti
Heat the same pan , heat the remaining oil and temper with mustard seeds andcurry leaves. Today, I am sharing a very popular and tasty recipefrom South India
When the oil is hot, temper with mustard seeds, channa dal andcurry leaves. You can also add a tomato andhandful of peas to give an interesting variation
In a pressure cooker, heat oil over low flame and add the tomatoes andcurry leaves. Once the pressure has come down, using a whisk( metal or wooden ) gently whisk the kootu without mashing the bottle gourd , so that the kootu is smooth in consistency
Once the steam is released, remove them from the cooker and keep aside. When you visit the vegetable market , do remember to pick up some fresh turmeric (when they are in season) and give this pickle a try
Is'nt it great to start our day with Sponge Idlies , popularly known as Mallige Idlis made from freshly fermented rice and urad dal batter , dunked in creamy , spicy, tangy cilantro coconut chutney
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