When it comes to culinary creativity, sometimes the most unexpected ingredients can yield delightful surprises. One such hidden gem in the world of chutneys is cauliflower leaves chutney. Often overlooked and discarded, cauliflower leaves possess a unique flavor profile that can be transformed into a flavorful and versatile condiment. In this blog, we’ll explore the … [Read more…]
Samba Rava is also known as wheat rava or gothumai ravai. Wheat rava idli is a nutritious and healthy South Indian breakfast dish that is easy to make and tastes delicious. Made with wheat semolina (wheat rava), curd, and a few other ingredients, this idli is a great alternative to the traditional rice based idli.
Methi Thepla is a popular Indian flatbread that is a staple in the Gujarati cuisine. Thepla is made from a mixture of whole wheat flour, gram flour (besan), spices, and other ingredients, and Methi (fenugreek leaves) is added to give it a distinct flavor and a nutritional boost. Methi Thepla is not only delicious but … [Read more…]
Pudhina chutney is commonly prepared in South Indian cuisine. This is a simple recipe made in our home. Pudhina chutney is made using fresh mint leaves, coriander, green chili, ginger, coconut, tamarind, and spices. This chutney is commonly served as a condiment with South Indian dishes like dosa, idli, and uttapam, providing a unique flavor … [Read more…]
Aloo paratha is a popular North Indian dish which is liked by everyone. It is prepared by making poatato masala which is then stuffed in wheat flour dough made into rotis. Parathas means “Layered Flatbreads”. We make different parathas like Gobi paratha, cheese paratha, plain paratha, paneer paratha and methi paratha.
Kothamalli thogayal is a simple dish made using coriander leaves, red chillies, tamarind, mustard seeds and ured dhal. These are first roasted in a teaspoon of oil and ground to a fine and thick paste.
Kondai kadalai is very good for your health. Chickpeas gives the body with a slow and gradual release of energy over an extended period and thereby help in stabilizing the blood sugar levels. It also helps to maintain healthy blood pressure.
We know that ginger is good for digestion. Including ginger in our cooking is best practice. Ginger chutney is simple and easy to make. This goes well with rice, dosa or pesarattu. As this chutney is thick, we can pack this in lunchbox.
Pesarattu is a famous Andhra dosa made from green moong dhal. It is rich in proteins and is good for children. This dosa does not require fermentation. My mother used to make this dosa often and now I too make this often.
