Idli hails from Southern India. It is steamed rice and lentil cake. Rice and Lentils are soaked for few hrs and grind into fine batter, then fermented overnight to steam the batter in special idli moulds. I had made Instant Rawa Idlis earlier and to be honest, idlis make the best of the breakfast, brunch and snack. These…
urad dal
Stuffed Eggplant Poriyal – Ennai Kathirikkai
Almost 7-8 years ago, I was visiting my cousins in Minneapolis, Minnesota. My bhabhi knew my love for cooking so she gifted me this beautiful cook book called Dakshin meaning South, written by Chandra Padmanabhan. She has pended down some fabulous recipes in that book, in various categories of sambhar, spice mixes, poriyals, kuttus, rice and…
Ragi Vermicelli – Diabetes Friendly Thursdays
Creating Recipes with a Cause! I am a proud DFT blogger. To learn about DFT, Read this link! view more DFT recipes, Click here! Ragi Vermicelli Team DFT celebrates Raksha Bandhan which represents the love and respect between siblings along with Onam which is reminiscent of Kerala’s agrarian past, as it is considered to be…
Guest Post : Alu Posto and Kalai Dal, Vegetarian Delight from Bengal by Sarani Tarafder
Aren’t these pictures speaking thousand volumes? Keeping my tradition alive for Angie, The Novice Gardener’s Fiesta Friday; taking Sarani along with me for a fun ride at the blog party, co-hosted by 2 very talented and super awesome bloggers, Fae of Fae’s Twist and Tango and Suzanne of A pug in the Kitchen. Cross blogging…