pudina is good for digestion.this chutney goes well with idli,dosai,aappam and chappathi.
Search Results for idli
Vendhaya kuzhambu is a very tasty recipe. Mostly every one use kuzhambu mulaigai podi for this recipe, i have done in authentic way just give a try.
Eggplant chutney, prepared with few ingredients this chutney goes well with breakfast items as well as this chutney ressembles very well as thuvaiyal for rice dishes coz tamarind is added in this recipe..here we go
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
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…
chicken thokku is a spicy side dish for all like idli, chappathi ,parotta and rice too……it is really spicy ….just try it out
Chalna / Salna is typically a term related to non-veg category, its the watery leftover gravy from any meat curry preparation, mostly mutton or chicken. There isn't a vegetarian version and even if any veggies added to it, its termed as Saagu. Here I've created a vegetarian style salna which tastes pretty decent and could be one good quick gravy for roti / idli / dosai.
Salna / Vegetarian Salna / Sagu / Saagu / Chaaru / Meatless gravy
Bharwan ~~~ Stuffed, Bhindi ~~~ Okra / ladys Finger, is nothing but Stuffed Okra preparation typically a Gujarati dish. Authentic gujarati preparations are made without onion and garlic, mostly plain dry curry, slightly bland. This is one such dish with mild spices powder stuffed in okra and stir fried. But in my recipe here… I've taken this Gujarati dish to one step ahead, making it spicy with our own tamilian touch. Karam.. Manam.. Gunam gonda Stuffed Vendakkai..
This is a dish from a free recipe book which came along with Preethi mixie. It is actually called kolhapuri mutton but the innumerous times i have tried this at home was with chicken. The only extra ingredient i have added is the curry leaves to give that south Indian flavour.
We had it with rice today but i think it will go well with idlis or chappatis.
This chicken curry is spicy and it goes fine with Chapathi, dosai and idli.