mixed vegetable

Murungakkai/ drumstick poricha kuzhumbu recipe

A couple of years back , I had some guests from Chennai. That was the first time, I cooked elaborate south indian meals everyday as they were not accustomed to rice, dal/rasam, curry/subji, chapatis etc which I cook on a everyday basis. I do make a complete tamil lunch twice or thrice a week. So that time , I used to be in a real confusion on what to cook everyday. But they were kind enough to suggest me menus, teach me new recipes or even cook some authentic dish. So murungakkai /drumstick poricha kuzhumbu was one of them. I…

 

Rava idli (with vegetables)

I have made this particular idlis so many times. I mean this is the basic recipe responsible for all the variations of idlis posted here before. Also I thought of posting this one as I took step by step pictures for the first time. We have always enjoyed this for our weekend dinners. Its easy to make too!! Notes- You can make it without the vegetables too. I have update dthe pictures of rava idlis without the vegetables.

 

Baked Veg. Lasagna- – S/S pictures

We had tasted lasagna for the first time during our trip to Bintan where we had very little vegetarian options. But then enjoyed the vegetarian lasagna to the core. After that we had this during couple of occasions and I was looking forward to try this at home. I had got these lasagna sheets from Giants supermarket long time ago. A recipe using non vegetarian sauce was mentioned on the box and hence I was looking for a vegetarian recipe. I found one in Tarla Dalal ‘s book and the recipe seemed to be a easy one. I have made…

 

Bombay sandwich / vegetable cheese sandwich- S/S pictures

Though I have visited Mumbai a couple of times, I have never got to taste its street food which is so popular especially the pulao and pav bhaji. I recently heard about this sandwich from a friend who makes this quite regularly at her home. I took the recipe from her and made it one day. It was a filling meal with loads of vegetables. The cheese and the ‘masala’ is considered to be the key ingredient in this as told by my friend. There is an interesting article on “making of a Bombay sandwich” here. Take two slices of…

 

Vegetable paratha

This is a great food for kids and kids really enjoy having this hot maybe along with some tomato ketchup. You can add your choice of vegetables to the paratas taking care how you process it before you stuff into the paratas. You can use shredded cabbage or grated cauliflower along with cooked and mashed peas and paneer. I sometimes cook most of the vegetables in the cooker, and add the appropriate spices before stuffing them into the paratas. Just ensure that the stuffing is dry so that you don’t end up with messy paratas!!Paratas do make a very filling…

 

Yellow Zucchinii thuvayal/chutney

I love chutneys or thuvayals (as called in tamil) and regular readers know I have posted a quite a few of them here. I have not seen zucchini quite often in singapore , but am quite tempted to use them in my cooking and even bakingwhen I see them in several blogs. So I never miss a chance when I find them in the supermarket rarely and am looking forward to use them in chocolate cake, a recipe I saw recently in some blog. So this time, I made a chutney with this and it tasted really good with chapatis.

 

kadamba Sadam/kadambam sadam-Using brown rice

This rice variety was totally new to me when I saw them In many different blogs and realised that it was never prepared in our homes. So I hopped into different blogs to know its meaning.I would summarise about what I read for people like me who are not aware of it. According to Suganya – ‘Kadambam’ in Tamil refers to an assortment of similar things. It more commonly refers to a flower string which is a mixture of flowers like malli, marikozhundu, sampangi, davanam, kanakaambaram According to Srivalli- Kadambam in Tamil means a melody of different things put together….

 

Tawa pulao- Popular Mumbai street food

I was aware of this popular street food ,but had never attempted at home. First time, I had this at my sister’s college canteen and could not forget the delicious taste of it and thought that re-creating that kind of spicy flavour was not possible at home.When I browsed for the recipe, I was quite surprised to find the secret ingredient used here is pavbhaji masala. It certainly imparts a nice flavour and a typical street food spicy taste to the pulao. Since then , I have made this quite a few times at home and it was liked by…

 

Brown rice cutlets

I had made a mixed vegetable brown rice for lunch one afternoon. And we were in no mood to eat the leftovers again for dinner.One reason is that we are still adapting to the taste of brown rice as we are not used to eating it regularly. The idea of making patties with them struck me. This idea is a kind of inspiration partly from Usha’s quinoa burger patty and partly from a rice burger made of white rice I had tasted at Mos burger long ago. They tasted really good. I made it form the leftovers , but the…

 

Kacche kele ka kofta/ plantain dumplings in spicy tomato sauce-(low-fat)

This variety of kofta(i.e with plantains) has been in my mind for almost a year now. My sister made this during my visit to India last year. She got the recipe from a bengali friend of hers. So I am not too sure whether this is a popular dish in the north east region of India and also I am certainly not following the exact recipe that my sis has followed as I don’t remember that anymore. In case any one about the roots of this particular thing, do mention in the comment section and I will be happy to…