Oats Dhokla
I saw this recipe in the Quaker Oats packet. They named it as “Steamed Delight”. Method of preparation is same as making “Rawa Idli”, but with vegetables and… Read More »
Keerai (Greens) Adai
Method: Soak rice and all the dhals in water for 1 hour. Wash well and drain the water completely. Add chillies, asafetida, salt and grind it coarsely by… Read More »
Mysore Bonda
Method: Soak urad dhal in water for two to three hours. Wash well and grind it to a soft paste using very little water. If you take little… Read More »
Mixed Sprouts Sundal
Method: Cook the sprouted grams in open vessel by adding little water with a pinch of salt. Do not overcook. (You can also microwave it for few minutes)…. Read More »
Pepper Kara Sev
Method: Sieve both rice and besan flours. Coarsely powder the black pepper. In a flat bowl or in a plate put ghee, cooking soda and salt. Rub with… Read More »
Karamani (Cow Gram) Sundal
Soak karamani in water over night or at least 6 to 7 hours. Wash and drain the water. Pressure cook along with a pinch of salt for one… Read More »
Bread Crispies
Method: Chop onion, tomato, green chillies and coriander leaves finely. Remove the brown portion from the corners of the bread slice and cut it into four squares. Put… Read More »
Oats Mor Kazhi
“Mor Kazhi” also known as “Mor Koozh” is a typical South Indian Snack item prepared with rice flour and buttermilk. Instead of “rice flour”, I used “Oats” and… Read More »
Pepper Jeera Medhu Vadai
Method: Soak urad dhal in water for two to three hours. Wash well and grind to a soft paste along with salt and ginger. The dough should float… Read More »
Payatham Paruppu Sundal
Method: Soak payatham paruppu for about 1 hour and cook in open vessel till it is soft but not mushy. Drain the excess water and keep aside. In… Read More »
