Sunday, April 10, 2016
Tuesday, April 5, 2016
Grind the tomatoes and add to that oil.After 2 minutes add chili powder that and salt, cook well.
Let it cool and transfer it to an airtight container.
stays good for 1 month in refrigerator
1 You can saute onion and add this and prepare tomato rice.
2. Add boiled potato and tomato thokku and add water and boil for quick subzi.
3. Add rice vermicelli and make quick evening snack.
This is taking part in Vallis CC challenge.
Posted by vidhas at 9:49 PM
Monday, March 28, 2016
Add the grounded paste , add water and adjust salt if needed.
Posted by vidhas at 9:37 PM
Sunday, January 3, 2016
Mix turmeric powder, salt, sambhar powder and rice powder and marinate the yam pieces for 10 minutes.
In a tawa or flat pan arrange the yam pieces and drizzle some oil and fry it.
Flip the other side and cook well.
Serve with Rasam rice or sambhar rice.
You can make the same recipe with raw banana and brinjal.
For those you don't have to steam it, you can make it directly.
Sunday, September 27, 2015
Ragi / finger millet is rich in calcium. My mom used to make porridge using other pulses, I add ragi to my multi-grain atta to make my atta calcium rich. When my kids were toddlers I used to give ragi porridge. I tried this rag idly and it turned out so well, even my kids like this.
Ragi/ finger millet - 2 cup
Boiled Kuthiraivalli rice / Barnyard millet - 2 cup
Urad dhall - 1 cup
Fenugreek seeds / Methi - 1 tbsp
Soak Ragi/ finger millet and barnyard millet and urad dhal and fenugreek seperately for 8 hours.
Grind it and ferment for 6 to 8 hours.
Grease the idly mold and make idlies.
Serve with your favorite chutney or sambhar.
I served this idly with Moongdhal Sambhar,
You can substitute rice instead of millet or you can use any millet.
If your kids doen;t like the color you can make kothu idly using ragi idly.
Posted by vidhas at 10:19 PM
Sunday, August 30, 2015
I learnt this recipe from my sister, It is different recipe comparing to upma. Kids like this so.. much and you can make for breakfast,
Vermicelli - 3 cups
Curd - 1/2 cup
Salt to taste
Green chili - 2 to 3
Oil , mustard seeds, channa dhal, urad dhal green chili,
curry leaves for tempering.
In a pan heat oil add ingredients given for tempering.
Add vermicelli and saute for 2 minutes.Let it cool.
In a bowl take curd and whisk it add the vermicelli mix. Adjust water to make it to thick consistency.
Grease the idli mold and steam the idlis.
Serve hot with your choice of chutney.
This recipe is taking part in Valli's CCC.
Posted by vidhas at 9:51 PM
Sunday, July 26, 2015
I am a big fan of Chef Sanjeev Kapoor. I tried this recipe from his cook book. It tasted yum and all liked it. Good evening snack.
welcome to my blog world, I thank you all for spending your valuable time here and i welcome your valuable comments and suggestions My sister in law Vibaas inspired me to start this blog.
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