Making a hotel-style crisp and lacy rava dosa is rather easy. You just need to get the batter right and have some patience.
My father is a legend at making the perfect Rava Dosa and I have included all the tips & tricks I have learnt from him in this post.
So yesterday I posted Podi Idli Upma and today I am here with Lemon Idli Upma.
This tangy Lemon Idli Upma was just what I need to pep up my day.
So I started out making Idli Upma and then decided to spice things up by adding Molaga Podi to it.
The result was this spicy and delicious Podi Idli Upma.
Kala Chana Aur Pyaaz ke Parathe is a traditional Marwari delicacy that tastes just like the famous Kachori from Rajasthan.
I got this recipe from my friend, Himani Baid, who is an expert cook. This is a recipe from her Marwadi heritage and one she learnt from her mother.
Tomato Upma is a breakfast that I make often at home. It is very easy to make and a change from the traditional upma.
With this recipe, you can make the perfect tomato Upma at home.
Sarva Pindi is a crisp rice flour roti from Telangana. This rice roti includes chana dal, til, and peanuts in the dough, and is spiced with chillies.
You can store the Sarva Pindi for upto 4 days, and enjoy it as a snack; or then carry it on a long journey.
This past week, my feet and ankles started swelling because of water retention and so I fell back on this tried-and-tested home remedy of Coriander Seeds Water (Coriander Seed Tea) that helps in reducing body heat and water retention. As with many Indian homes, traditional home remedies is what I first use as a remedy…
While we enjoy all kinds of food and look for new cuisines to explore, there is something about simple, home-cooked food that always draws us to it. A very good example of this kind of food is this easy to make Cabbage Peas Curry. It is the ultimate comfort food and is a dish always…
Bafela Kobi Na Muthia or Cabbage Muthiya is a delicious, easy-to-make steamed snack made with cabbage and jowar flour. You can also use wheat flour + besan, or then a mixed grain flour to make this snack.
Steamed muthiyas make for a great tea time snack.
Sindhi Koki is a thick wheat roti flavoured with green chilli, cumin and pomegranate seeds.
It is the ultimate soul food for the Sindhi Community and can be enjoyed as breakfast or lunch.
Hinga Chutney is a delectable asafoetida (hing)-laden coconut chutney from Konkani cuisine.
Since I love the taste of hing, this chutney is often top of the mind for me since I learnt it about 4 years ago.
Kandi Kattu is a simple tuvar dal from Andhra Pradesh and Telangana.
It has a thin consistency (thicker than rasam, thinner than sambar) and is tempered with cumin, green chillies and ginger.
It is easy to digest and THE thing we relish in summers.
