meal m aker is very good for health and this dish is made of soya chunks and , kadallai paruppu, sothis dish is rich in protein
sure everybody will like it.
Colocaesia / Chamagadda in telugu / Seppankalangu in tamil is like malabar yam …..it is widely used in india mainly in tamilnadu and kerela. It is used to make avial , kootu and poriyal. kids mostly love this vegetable taste.
Colocaesia
Malabar Egg thokku, a tasty side dish, prepared in coconut oil this egg gravy goes very well as side for any sort of rice dish, can also have the gravy with hot rice too..simple, easy awesome dish, give a try friends..
Soya chunks real source of proteins..can replace very well the mutton r chicken for vegetarians..if we cook these chunks in hot water n grind slight coarsely in mixie gives us soya chunks keema, they will ressembles very well like meat keemas..i prepared as kurma with these soyachunks keema, they turned very well n an excellent side for rice, idlies, chappathis, parottas as well as for dosais..here we go..
Soya meat Keema curry/Soyachunks Keema gravy/Soyameat Keema korma
Small white beans are always considered staple here in USA as they go in most of their food preparations. They are well suited for soups, stews, salads and chunky chili. Baked form is most relished and used as dip for variety for breads. In my home once in a week we have SSS day.. ??? Ok its Soup, Salad and Sandwich day and I always try to make it hearty to go with a light sandwich. This recipe of mine is close to "Ruby Tuesdays" restaurant chains White chili, give it a try and see if it matches the taste.
Soup with white cabbage , good while dieting as well as relishing healthy soup, for dinner r else starters for lunch..very easy to prepare within few minutes..here we go..
The shallot is a relative of the onion, and tastes a bit like an onion but has a sweeter, milder flavor. They are more expensive than onions and can be stored for at least 6 months..It is widely used in the southern part of India. In Kannada language it is known as 'Eerulli' and used extensively in snacks, salads, curries and rice varieties. In Tamil it is called Sambar Vengayam and Kochulli in Malayalam and is used in Sambar and different types of kuzhambu..i tried it as thuvaiyal n this goes very well as side for sambar saadham, rasam as well as side for idli n dosai…
Hyderabadi biryani is a traditional food. It is a traditional celebration meal made using goat meat or chicken with rice and is a staple of Hyderabai cuisine. This variety is very popular in the city of Hyderabad, India. The blending of Mughlai and Telangana style of kitchens of the Nizam, ruler of the historic Hyderabad State, resulted in the creation of Hyderabadi Biryani. I tried out this biryani using vegetables and served withBoiled egg fry and onion raita .
Chick peas(kondaikadalai) r usually prepared as gravies r sundals for evening snacks…came to know through my friend that we can prepare crispy murukkus from them..i tried them out for Krishna jayanthi..easy to prepare with less ingredients..
Channa murukku /kondaikadalai murukku/chickpeas murukku/Garbanzo beans Murukku