A rich and thick tomato based gravy with fragrant spices, tomato salna
04/14/2019 8:47:05 PM vindhyadesai
In many of my gravy recipes, I have emphasized the importance of making gravy based recipes for chapathi or roti. Dry palyas/sabzis are nice but you want something to make your chapathis or rotis even more enjoyable. Especially when you are packing a lunch dabba to office or school. So here we are with another delicious tomato based gravy with due importance to tomato, tomato salna.
A salna is usually made for a biryani or parotta. But this tomato salna goes really well with all kinds of rotis! Tomato salna like any other salnas’ has a fresh and fragrant spice base, freshly roasted and ground! The procedure is pretty simple, once you get hold of all the spices. Simple readily available spices usually found in the kitchen pantry go into this tomato salna. I referred to this wonderful recipe and loved the idea of making a plain gravy! ... “Tomato Salna | Plain Salna | Gravy Recipes”
Loaded with fresh coconut, simple Karnataka style beans palya
03/17/2019 7:55:37 PM vindhyadesai
A fresh and simple palya is always a nice accompaniment. Generally palya is made with one vegetable or may be two with fresh produce. These fresh vegetables are celebrated in South India in the form of a simple palya or thoran or poriyal or samayal or sabzi. All of these have pretty much the same kind of recipe. In Karnataka, we call it palya and beans palya is one of the most famous in this variety of side dishes.
All you need are fresh tender beans in the required quantity, washed and chopped finely. A simple vaggarne/tadka with saasuve(mustard) and uddina bele(urad dal) is made and the beans or hurulikayi are added. Once the beans are cooked, it is topped off with some freshly grated coconut. Coconut defines any palya and makes this beans palya taste wonderfully earthy and sweet. ... “Beans Palya | Hurulikayi Palya | Palya Recipes”
Flavourful pudina coconut chutney, perfect side dish with idli or dosa
02/07/2019 8:10:46 PM vindhyadesai
I have photoshot many chutney recipes and they always get hidden away and somehow get neglected. But as I have mentioned in my previous chutney posts, these are very essential condiments in a meal. Chutneys cleanse you palate and let’s face it, without chutney, no dosa or idli would taste good (yes including chutney pudi/powder). So here it is, pudina coconut chutney or pudina kayi chutney.
All you need is a handful of fresh pudina leaves/mint to make this pudina coconut chutney really flavourful. I love the flavours of this chutney as it leaves a refreshing flavour and cleanses you palate. Just a few ingredients from the store cupboard and you have a tasty chutney to serve with idli or dosa. ... “Pudina Coconut Chutney | Mint Chutney | Chutney Recipes”
Lacy and soft, very light on the stomach, ganji dosa or kalikanji dosa
02/3/2019 7:42:40 AM vindhyadesai
Who does not love dosas! I am a big fan of finding new ways of making dosas to bring in variety. So many textures, so many flavours all in a dosa. Soft, lacy, crispy, with filling, without filling, thick or thin, find them all in a dosa! You can make it simple and humble or grand and elaborate. So this time I have come back with a soft lacy dosa recipe ganji dosa or kalikanji dosa I learnt from a magazine.
Ganji dosa or kalikanji dosa is made with a simple rice batter. The most important thing about ganji dosa or kalikanji dosa is the rice does not require a lot of time to soak. Just soak it for a couple of hours. Then the rice is ground with little coconut and some batter is boiled into a ganji (rice porridge). This ganji is poured into the batter after it cools down making it ganji dosa or kalikanji dosa. ... “Ganji Dosa | Kalikanji Dosa | Dosa Recipes”
Pongal of a different kind, Sankranti special, tasty rava pongal
01/14/2019 8:01:13 PM vindhyadesai
Pongal, khichdi or huggi, whatever name it is called by, it is one of the best dishes in this world! Really, comfort food at its best! And best part is we celebrate our festivals with such fervour and make a simple and humble dish really festive. So for this Makara Sankranti or Pongal, try a pongal with a different ingredient, rava or sooji!
Rava pongal is a very hearty dish to eat with warming black peppercorn and cooling mung dal. The texture is like plain upma but the taste is like pongal, what a super combination! For the festival I generally add cashews to make it more festive. Feel free to omit cashews and just make it plain. ... “Rava Pongal | Rava Huggi | Pongal Recipes”
Delicate and light, super flavoursome coconut idiyappam
12/04/2018 7:31:37 PM vindhyadesai
Delicate and light filled with coconut flavour, coconut idiyappam is very easy to make. It needs a little patience and you can serve some really fancy looking food in no time. I generally use good quality store-bought idiyappam flour, organic of course. But you can also use rice flour to make idiyappam, check the notes in the recipe card.
For coconut idiyappam it’s best to grind the coconut into a paste before adding to the flour. I skipped this as I was in a hurry but coconut can get stuck in the plate while pressing out the idiyappam. Ensure to season the idiyappam dough well or your coconut idiyappam will taste bland. ... “Coconut Idiyappam | Tengu Idiyappam | Breakfast Recipes”
3 ways uttapam, choose your favourite topping, tomato, onion, capsicum or even mixed
11/10/2018 9:45:45 PM vindhyadesai
Dosa is such a popular dish that new ways of making them are always welcome. Everyone loves a good masala dosa, the crisp dosa with red chutney and aloo palya on the inside served with sambar and chutney. That surely is a hit combination and I have not met a single soul that dislikes dosas. So here I am, back with another simple dosa recipe with homemade dosa batter, 3 ways uttapam. Read on to find out more 🙂
So this 3 ways uttapam, I have used different toppings to make it colourful and interesting. It has shallots (small onions), tomatoes, capsicum laid out of thick dosas with a crisp underside. Sounds just yum, isn’t it! For uttapam you can use freshly fermented dosa batter or left over dosa batter. But trust me you would want to make dosa batter just to make uttapam, the joy of eating specially made uttapam is equal to if not better than favourite masala dosas! ... “Uttapam | 3 Ways Uttapam | Dosa Recipes”
Easy to make, no soak, no grind, crisp urad dal flour and rice flour dosa
09/30/2018 1:59:39 PM vindhyadesai
Dosa means different things to different people. For some it is just a breakfast that they can have once every few days. For some it is an everyday affair, gulping down dosas in darshinis and hotels day in day out. And for some ‘the dosa’ is an emotion, it is the crisp sound of breaking the dosa and dunking it in chutney or sambar. It makes them just happy! I borderline between the 2nd an 3rd categories, just love dosas. But grinding dosa batter is not child’s play. This urad dal flour and rice flour dosa comes to your rescue.
If you are craving for dosa the next day for your breakfast (sometimes I dream about dosa, that is why borderline :)), you do not have to wait, 8 hours soak-time, then grind (an uphill task for a few & I don’t blame them), 8 hours fermentation. It indeed takes a lot of time to dish out good dosas. This urad dal flour and rice flour dosa definitely ticks a few boxes. ... “Urad Dal Flour And Rice Flour Dosa | No-Grind Dosa | Dosa Recipes”
A tasty & healthy alternative to regular dosa, red rice dosa for breakfast!
09/13/2018 9:17:45 PM vindhyadesai
Variety of dosa recipes are a must for a South Indian home cook. Dosas are not just masala dosas as many think , they are much more. There is so much variety, so many recipes to play with. The end result is always tasty, delicious dosas for everyone to enjoy! This red rice dosa is one such great alternative to prepare.
I had raw red rice at home and also some red rice poha (flattened rice/avalakki). The best way to use red rice is to make red rice dosa, you get a lovely coloured dosa and the texture is crispy on the outside and soft inside. ... “Red Rice Dosa | Kempu Akki Dosa | Dosa Recipes”
Crisp, rich in protein, perfect for breakfast, mung dal paddu
04/02/2018 5:25:48 PM vindhyadesai
Finding new and innovative ways to make protein rich breakfasts with all the taste is always a challenge. The easiest cuisine for this is, South Indian cuisine. A variety of simple everyday ingredients converted to yummy and tasty dishes. Once such dish is this mung dal paddu or hesaru bele paddu/gundupongala.
As I had mentioned in my previous paddu post, Davanagere benne paddu, paddus are crisp like dosa on the outside and soft and spongy on the inside like idlis. Mung dal paddu also turns out crisp on the outside and soft inside. The best part is all the flavours that are added to mung dal paddu, cumin, black pepper, red chilli, ginger and chopped onions. ... “Mung Dal Paddu | Hesarubele Gundupongala | Mung Dal Paniyaram”