Dum Aloo is a Kashmiri dish, small baby potatoes cooked in yogurt sauce. Potatoes as such are very much liked by many people because they are usually sauteed with lots of oil to get the crunchiness but this dish is so tasty even though it uses very little oil. The dish can be made as Barwan Dum Aloo (meaning, stuffed Dum Aloo) or as such without any stuffing. The stuffing can be scrapes of potatoes Want to know more about this recipe?
Poha is nothing but beaten rice flakes. It’s also called aval, powa, avalakki. Its very easy to make and you get thick, thin or medium varieties. The cooking time and method varies a little with different texture of poha. I usually buy the thin variety for quick cooking. Poha can be made simply with sauteed onions and peanuts or more elaborately with potatoes, peas, carrots depending on your convenience. It’s also very good option for Want to know more about this recipe?
Gobi Manchurian is an Indo-Chinese dish and I love Gobi in the form of manchurian. My daughter orders this dish whenever we go to Indian restaurant. If I cook Gobi(cauliflower) in any other form I get big faces and mumbling from the entire family. Yesterday, on the other hand I got extra help in setting the table, putting the toys away without any complaints because I was making Gobi Manchurian for dinner. With the right Want to know more about this recipe?
I learnt how to make this snack from my mother-in-law. When I first saw her make, it seemed effortless but I was soon proved wrong the moment I had the dough in my hand. Oh my GOD! learning how to make it perfectly is still a lesson in learning for me. This is my second attempt and the murukku’s are nothing like the ones made by the pro but nonetheless its made by me and Want to know more about this recipe?
Another variation for serving the urad dal vada is dahi vada. Soaked in thick curd and spiced with ground paste of green chillies, ginger, coconut and topped with boondi and fine sev, this variation tends to be the favorite among my kids. The procedure is very similar to making rasa vadas but instead of soaking the vadas in rasam these vadas are soaked in special curd. I’m giving the recipe for 10 Dahi Vada’s. Ingredients: Want to know more about this recipe?
I made vada’s yesterday and wanted to serve with different variation for my family. I had some Mysore Rasam left over from the lunch and so made Rasa Vada’s for dinner. I used to just make vadas and soak them directly in rasam or sambar or curd(dahi) but it was never soft or would not have absorbed the ingredients well. Then my mom taught me this easy trick and now whenever I make these vadas, Want to know more about this recipe?
Famously referred to as the vada with a hole, this vada is a delicacy. This vada can be very intimidating in the beginning but once you get the tricks of making it, its a breeze after that. Loaded with protein from urad dal this vada can be had just like that with any kind of chutney or more elaborately as sambar vada, rasam vada or curd vada (Dahi Vada). Ingredients: Urad Dal –1 cup Rice Want to know more about this recipe?
Rasam in South Indian cusine is generally not very spicy but this Rasam is the spicy version. The goodness of pepper corns and aroma of a special paste makes this Rasam a divine taste for spicy lovers. This is one of the Rasams that doesn’t use any pre-made powders and because the ingredients are freshly grounded the taste is unexplainable. I love this Rasam especially on cold winter days. They can be served as a Want to know more about this recipe?
This recipe has the goodness of a green vegetable and the protein from Lentil. A very traditional south Indian recipe, and a very common one in festive occasions. Paruppu Usili can be made with string beans, bell peppers, plantain flower, or green beans. The dish is best accompanied with Moor Kuzhambu or Rasam. Ingredients: Green Beans(washed and chopped) –1 cup Channa Dal –1/2 cup Toor Dal –1/4 cup Red Chillies –2 Mustard seeds –1 tsp Want to know more about this recipe?
This powder can be served with gingelly(sesame seed oil) for idlis or can be used to spice up any dish for a variation in taste. Ingredients: Channa Dal –1 cup Urad Dal — 1cup Red Chillies –2 cups Asafetia –1 spoon Sesame seeds –1/2 cup Salt –to taste Procedure: 1. Roast each ingredient seperately with little oil till reddish brown. Roast sesame seeds in the end without any oil. Let it cool. 2. Grind in Want to know more about this recipe?