Kaffir Lime Dal Tadka| Thai-Inspired Dal Tadka Recipe

This Thai-Inspired Dal Tadka came about, recently, quite by chance. Made with kaffir lime leaves, galangal and bird’s eye chillies, this new variety of dal tadka turned out to be so refreshing and beautiful that it was an instant hit with everyone at home. I’m sure it is now going to find pride of place on our dining table quite often.

Pair it with piping hot steamed rice and some ghee or serve it as a side with a curry of your choice. It makes for such a lovely change from the usual – you must try this out too!

Check out the recipe, just in on my photo blog!

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Godhumai Rava Thengai Paal Pongal| Broken Wheat Sweet With Coconut Milk

Well-made Sakkarai Pongal aka sweet pongal is a thing of joy. Beautiful in taste, creamy and decadent, it is a pleasure to gorge on, especially for people like me who are in possession of a huge sweet tooth. Today, I present to you the recipe for another version of sweet pongalGodhumai Rava Thengai Paal Pongal – which is an absolute treat to the senses!

This version is made with broken wheat or daliya instead of the commonly used rice, a healthier substitute. It lends a lovely, grainy texture to the pongal that all of us at home love. The addition of coconut milk makes this pongal all the more delicious and decadent. You absolutely have to try this out to believe how gorgeous it tastes! Like me, you could use store-bought coconut milk or make your own at home – it tastes brilliant either way.

Check out the recipe for Godhumai Rava Thengai Paal Pongal, just in on my blog!

Summer Salad| Skin Glow Salad

Best wishes to all of you on the occasion of Maha Shivratri! I am here today with a recipe for a colourful Summer Salad, which also doubles up as a Skin Glow Salad. You can have this salad even if you are fasting.

Summer is, really and truly, settling in into Bangalore. Rather early too, at that. The days are getting hotter and hotter, and cooking is becoming a hugely sweaty affair. I have started resorting to preparing very simple meals and a lot of salads, these days.

This Summer Salad is a fruit-and-vegetable salad that takes bare minutes to prepare, perfect for hot days when you totally don’t want to come up with something elaborate. Why is it called Skin Glow Salad? Because every single ingredient in this salad has been carefully chosen to contribute towards better skin health!

Check out the recipe, just in on my blog!

Arachuvitta Mullangi Sambar| Radish Sambar With Freshly Ground Spices

Arachuvitta Sambar‘ refers to sambar made using a freshly-ground spice mix, as opposed to that made using sambar powder. The freshly ground spices make the sambar special, extremely delicious and flavourful. In traditional Tam-Brahm homes, sambar is almost always prepared the ‘arachuvitta‘ way, with freshly ground spices added in. This is typically the way sambar is prepared in several restaurants in Tamilnadu, as well on occasions like weddings.

Check out my family recipe for Arachuvitta Mullangi Sambar, radish sambar made with freshly ground spices, just in on my photo blog!

Manjal Thokku| Turmeric Root Pickle

Turmeric, as we all know, is loaded with health benefits. It helps not just in keeping cold and cough at bay, but also increases the body’s ability to fight chronic diseases, improves digestive functions, improves skin health, and aids in better control of one’s blood sugar, for instance. Our ancestors have always revered turmeric for its medicinal properties, and now its healing properties are being recognised the world over, due to which it is being touted as a ‘super food’.

Manjal Thokku or Turmeric Root Pickle is one of my most favourite things to make using turmeric. All of us at home love this sweet-spicy-sour thokku, which goes well with everything, from rotis and dosas to curd rice.

Check out the recipe, just in on my photo blog!

Pressure Cooker Jeera Rice| One-Pot Indian Cumin Rice

Today, the members of the Foodie Monday Bloghop group are going #DownMemoryLane. We are all sharing recipes that have memories associated with them. For the theme, I share the recipe for the first-ever thing I cooked for the husband and his family – Pressure Cooker Jeera Rice or One-Pot Indian Cumin Rice.

This recipe is something you can use in a jiffy. In just about 10 minutes, it yields supremely flavourful, fluffy cumin rice that makes for just the perfect accompaniment to dal or a gravy-based curry. Do try it out!

Check out the recipe, just in on my blog!

Classic Falafel Recipe| Easy Home-Made Falafel

Today, I present to you the recipe for Easy Home-Made Falafel, delicious Lebanese falafel made from scratch.

Falafel‘ refers to a deep-fried fritter made using chickpeas or fava beans or a mix of both, with a few herbs and spices added in. The origin of falafel has been linked to Egypt, though today, it is quite a common street food across most Middle-East countries, and is very popular even in India. With time, several versions of the falafel have come up the world over, including a healthier, baked version. Mine, however, is a Classic Falafel Recipe, where the snack is made the traditional, deep-fried way.

Check out the recipe, just in on my photo blog!

Pori Upma| Puffed Rice Upma

Puffed rice, also called Pori or Murmura, is quite a healthy snack in itself. A cup of puffed rice contains very few calories, but has the potential to fill you up. Considering this, puffed rice is great for inclusion in a diet program, even though it doesn’t provide one with a significant amount of vitamins or other nutrients. Today, I present to you the recipe for Pori Upma, a healthy and delicious snack made using puffed rice.

Pori Upma or Puffed Rice Upma is good for a quick breakfast, or for those in-between-meals hunger pangs. There are several different ways to prepare this upma – different families make it with variations of their own. The recipe I present here is the way we typically prepare it in our family.

Here you go!

Vegetarian Khao Suey| How To Make Burmese Veg Khow Suey

Khao Suey is one of my most favourite things ever. It is the dish I am, almost always, the most drawn to, whenever I visit a Pan-Asian restaurant. I love the hearty one-bowl meal that Khao Suey is, noodles served in a flavourful curried coconut milk broth, with assorted toppings. I know many who are equally passionate fans of this beautiful dish!
 
Today, I present to you my version of vegetarian Khao Suey, made using ingredients that are easily available in India. It might not be the most authentic of recipes, as they go, but I can say it tastes quite close to the Khao Suey we have gobbled up in several restaurants and loved. This version tastes equally delicious, and is not too tough to whip up either.
 
Do check out the recipe, just in on my blog!
 
 

Classic Sakkarai Pongal| Traditional Sweet Pongal Recipe

Hola, guys and girls!

Warm wishes from our family to you for Pongal, Lohri, Makar Sankranti and Magh Bihu! I hope all of you are enjoying the festivities in your part of the world.

Today, I’m sharing with you all the recipe for Classic Sakkarai Pongal or sweet pongal made the traditional way. Made with rice and moong daal, jaggery, loads of dry fruits and ghee, this sweet pongal surely is a lovely treat for kids and adults alike. We make the Sakkarai Pongal in a pressure cooker, and not in a pan as is done traditionally, which ensures that it gets done in a jiffy and is still every bit just as delicious!

Check out our family recipe, just in on my photo blog!