Tomato Dhal
“Tomato Dhal” is an Andhra spcial and it is prepared with Thuvar dhal and tomato cooked together. I tried it with Green Gram dhal and tomato puree. Taste… Read More »
Potato Payasam
Method: Add 1/2 cup water to the jaggery and bring to boil. When it starts boiling, remove from stove and strain it. Keep the jaggery syrup aside. Boil… Read More »
Pumpkin Moong Halwa
Method: Take a medium size fully ripe yellow pumpkin piece. Remove the seeds and scrap the skin. Grate it finely. Take two cups of grated pumpkin and keep… Read More »
Moong Dhal Murukku
Method: Soak rice for one to two hours. Wash well and drain the water. Allow to dry in a shade for half-an-hour. Put it in a mixie and… Read More »
Magilampoo Murukku
Method: For Green gram dhal flour, dry roast 1/2 cup green gram dhal (Moong dhal) till its colour changes to light brown. Cool it and powder it. Sieve… Read More »
Quick Kootu
Method: Put the cut vegetables, green gram dal and turmeric powder in a pressure cooker. Add enough water to cover the vegetables. Pressure cook for two to three… 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 »
Thavalai Vadai
Soak rice and dhal separately for about 3 to four hours. Wash and drain the excess water. First grind rice and black gram dhal along with red chillies…. Read More »
Carrot Kosumalli
“Kosumalli”, also called as “Kosumbari” is prepared with mixing raw vegetables like carrot, cucumber, plantain stem pieces and soaked green gram dhal. It is prepared with single vegetable… Read More »
Easy Keerai Masiyal
Method: Soak green gram dhal in water for about half an hour. Wash and chop the greens. Chop onion and tomato finely. Slit the green chillies lengthwise. Put… Read More »
Stuffed Brinjal Curry
Mor Kuzhambu
Tomato Dhal
Butter Dosa
Red Aval (Poha) Kozhukattai
Tomato Upma
Brinjal Fry
Milagu (Black Pepper) Adai
Brinjal Kara Kuzhambu
Apple Halwa