Then cover it with a damp paper towel and keep it aside for about half an hour. Lacha Paratha is a kind of flaky multi- layered bread cooked on the tawa
Poondu Kuzhambu is always my favorite. SouthIndian. My grandma used to make this kuzhambu monthly twice or thrice and u know I used to lick the last drop of this as it will be so tasty and yummy during my childhood days, even now also
I remember my last post on some southindian recipe is Red paste formaysoor masala dosai. I was thinking to post daily on this place and currently working on it
Heat a tawa/griddle and pan fry the parathas till they have cooked uniformly on both sides. Lachha Parathas are flaky, multi layered unleavened flatbreads that are popular in restaurant menus
Sambar is mainly originated in SouthIndian kitchens and is also common in Sri Lankan cuisine. Sambar recipe is a variation of dal recipe where the dal is mixed with different kinds of vegetables like drumsticks, radish, lady’s finger or okra, bottle gourd, carrots, pumpkin, brinjal/eggplant etc… Also adding onions and tomatoes along with tamarind pulp to give some tangy flavor to the recipe
Keep the cooked parotta warm until you finish cooking the remaining parathas. The scrumptious gently cooked, mild flavored recipes from the Malabar region of Kerala are certainly a pride to SouthIndian cooking
Yesterday I made this SouthIndian style No onion No garlic thali for No moon day/Amavasya. I have been thinking to share our amavasai vazha ilai saapadu for years
SouthIndian Idly and sambar is world famous. It is the perfect blend of spices that give out a perfect sambar flavor which creates a desire to eat more and more idly and dosa with it
Ingredients for making SouthIndian Spicy Potato Curry. How to make SouthIndian Spicy Potato Curry. This potato curry with strong flavours of spices, blended with creamy coconut milk serves the yummiest combo to any Rice, Pulao and Indian Bread varieties
Keep the cooked parotta warm until you finish cooking the remaining parathas. The scrumptious gently cooked, mild flavored recipes from the Malabar region of Kerala are certainly a pride to SouthIndian cooking
SouthIndian Pottukadalai Murukku / Roasted chana dal murukku recipe/ Fried gram murukku is the easiest instant murukku recipe that can be made quickly at home with store bought rice flour and just powder the pottukadalai (roasted gram) which is readily available at home and make this anytime
This chutney goes extremely well with idli, dosa or vada varieties. I just gave a twist to original chutney recipe by adding coconut and sugar, that enhanced the taste of chutney
This egg curry is made by giving tempering and then adding ingredients like chopped onions and coconut paste and making a wonderful southindian egg curry that is perfect with rice or chapathi or paratha
Step by step picture recipe for making southIndiancoriander rice. In my daily routine I will try to include in the way of kothamalli thokku,coriander coconut chutney,mint cilantro chutney,mint pulav also on dal and northIndian curries
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