Dal Makhani is a North Indian dish, or more precisely a Punjabi delicacy, a rich accompaniment for rotis/Naan or rice! This is one rich , hearty dhal slow cooked for hours with loads of love in other words “Makhani/ butter” which just makes this dish thick, creamy and aromatic in every bite that you take! Though I have relished this dish at…
One quick sweet for any occasion with no chance for flops. This laddu is usually made during Krishna Jayanthi pooja / Gokulashtami but really don't need an occasion, this can be a simple treat any time.
Pottukadalai Laddu / Split roasted gram laddu / MaaLaddu / Maladu / Maladoo / Laddu / Pottu Kadalai Urundai / Dalia Laddu / Udacha Kadalai Urundai / Odacha Kadalai Urundai
Horse Gram / Kollu seeds are generally known to us as cattle feed but its also good for our health. Great remedy for cold, cough and body aches. Good source of protein and iron. Most of all helps in loosing weight. Lets steal atleast few of those good qualities by including it in our diet atleast once a week. Rasam will be one good choice to start with when you introduce this legume to your family.
Kollu Rasam / Kollu Chaaru / Ullavu Rasam / Horse gram Rasam / கொள்ளு / Ulavalu Charu
A huge pack of Idli rava was sleeping in my pantry.., guess it might be the same with many of you too. I couldn't think of anything productive other than turning them to Hotel Idlis. Well, home made idlis with regular idli rice are whiter, spongy and soft. Whereas these Rava idlis…when steamed turn out to be slightly yellowish, soft but bulgy. They turn out to be like the ones which we get in restaurants. Mostly these are kind of staple in many telugu households but to us or atleast me they remind me of hotel idlis.
Mullangi ~ White Radish has a strong pungent smell which makes it an unwanted guest in many homes. Though it smells awful, it is still under my weekly menu because of its medicinal qualities. In simple words… it purifies blood, excellent for curing piles, constipation, urinary, liver and stomach disorders. If you are a fan of spicy Thai food… you will know what I am talking about. My mom makes this delicious sambar in 2 steps which involves pressure cooking, which does the work in less than 20 minutes if you have double pan pressure cooker, something like this…..
This idly recipe is andhra style
Tomato pappu and Avakai is a very yummy combination
Methi leaves – one bunch
Tuar dal–2 cups
Tomato- 5 to 6 nos
Ghee- 2 tbsp
Garlic pods- 6 to 8
Jeera – 1tsp
Haldi – 1/2 tsp
Mirchi powder – 1 to 2 tsp
Sugar – 2 tsp
Salt- to taste
Wash methi leaves and dal thoroughly.
Put it together in a cooker adding enough water. Add sugar and haldi to it.
Pressure cook it .
Grind mirchi powder + jeera+ garlic to a fine paste.
Idlis are wholesome as a breakfast item, but for dieters, here is a healthier version…
Poricha / Poritha rasam is one interesting variation to regular rasam where tamarind is totally avoided and prepared with crushed tomatoes, dal water and all jazzed up with unsual combination of spice powder. This recipe is little time consuming unless you have everything prepared ahead. Definitely you need dal water which has to be pressured cooked and of course my spice powder version has coconut… and has to be prepared fresh for an fulfilling taste.
Poritha Rasam / Poricha rasam / South Indian Soup / Lentil soup / Sathamudu / Healthy Sathamuthu / Lentil water / Soupy gravy