Neer dosai is a very well known breakfast dish from the Udipi/Mangalore regions of Karnataka. It is very easy to make and is indeed delicious. As it does not contain split black gram, it becomes a really quick and light breakfast. The ingredients used are easily available in most homes around the globe. I first…
Month: July 2018
Oats Dosa (Oats Crepe)
There are always changing fashions in food too. Advertising tends to fuel these fashions. For example, Indian cuisine never had a cereal called oats. It was invariably rice, wheat and millets. Then came along brands such as Quaker Oats. They promoted themselves as ‘healthy’ cereals. And changed perceptions of what should be served for breakfast,…
Vendakkai Pachadi (Okra And Yogurt, Bhendi Raita)
I relish any yogurt based dish – be it morkootan/morkuzhambu/kadhi, pachadi/raita or just plain curd and rice. One of my greatest hesitations of going vegan was that I will not be able to relish my favourite curd rice, a staple with lunch/dinner. When I first tried the vegan yogurt, it tasted different but not bad….
Paruppu Keerai (Spinach And Lentils)
My post today is about another green, the humble spinach. There are several exciting recipes with this green. One of my favourites is the very simple spinach and lentils. This tastes so delightful whether combined with steamed rice or Indian breads. And it is very easy and quick to prepare. I am not sure about…
Vine Spinach And Chickpea Curry
I am generally fond of greens. But one of the greens that I did not like was vine spinach (poi saag, pasalai keerai) as it always tasted raw. My cousin, Vanaja Raghuram, sent me a recipe to cook this green with chickpea. I tried out the recipe and it turned out really well. Since then,…
Payaru Mezhukuperati (Long Beans Stir Fry)
Several different types of vegetables can be used to make mezhukuprati. I have explained the meaning of this term in my post on raw banana and elephant yam mezhukuperati. These stir fry dishes are indeed tasty and pair well with rasam or morkootan (yogurt and coconut curry). This dish is very bland, unusual for Indian…
Punjabi Kadhi (Onion Fritters In A Yogurt Based Gravy)
I love the Punjabi kadhi. The gravy has a creamy texture. And the deep-fried fritters that are added to the gravy makes a delicacy when served with rice. I was very concerned when I adopted a WFPB diet some years ago – wondering how I was ever going to taste this kadhi again. I need…
Chembu Elai Curry (Arbi Patta Curry, Taro Root Leaves Curry)
Since the season for taro root leaves (I shall call it just leaves for the sake of brevity) is short, I thought I’d post this recipe on priority basis. But a word of warning on these leaves is called for. These leaves can cause irritation and rashes. One must therefore be very careful when using…
Aval Payasam (Flattened Rice Dessert)
Today is the first day of the month of Aashad (in Hindi), Aadi (in Tamil) and Karkadagam (in Malayalam). It is also called the Ramayana month. This month is considered very auspicious and the start of the festive season. Many temple festivals are celebrated during this month. However, it is also observed as a month…
Chundakai Vathal Kuzhambu (Turkey Berry Curry)
Vathals are sun dried vegetables. Several vegetables are capable of being preserved in vathal form. These include raw mango, cluster beans, bitter gourd, black nightshade berries (manathakali), eggplant, onion… Generally, the vegetables are half cooked in brine and sun dried. The salt acts as a preservative and these dried vegetables can be stored for months…
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