Garlic ,tamarind and jaggery is added to suppress the pungent fiery taste of the red chillies. But it is still very spicy. I love to have it with my curd rice , chapatis or dosas sometimes.
I was excited to find this cute looking fresh cranberries in SIngapore. I danced like a child.
I try to make chaat for dinner once a week. My family simply love that day and look forward for it. I do try to make it healthy like using moong sprouts or chickpeas with loads of vegetables like grated carrots or cucumber. But the sweet chutney is mandatory even if its healthy or just junk. I usually make the sour or khatti chutney as it is called by just adding tamarind and jaggery. But I decided to use dates in my chutney for the sweetness and reduce the quantity of jaggery in it.I used a quarter cup of jaggery…
Paruppu podi/ spicy powder with lentil is made quite often at my place since my childhood. It was definitely made for my dad when we(my mom, sis and me) went to our native place during our vacations. It came in really handy during dinner when my dad used to just cook some rice and had it with this powder. I have made it only once since my marriage and somehow this was never my favourite. But when my grandmom send a packet of this a couple of months back, my son had it once and got addicted to this podi….
Making vegan butter (though I am not a vegan) with nuts at home and using them in my bakes was in my mind for a very long time. Finally I made them with almonds and used them in my cookies and they really turned out great. My kids loved them too. I do want to try more of such recipes and will be posting them as I try. Until then try out the easy and healthy cookie recipe with this butter which I am posting soon after this one.
A friend of mine makes this often. She had once made this for a get together as one of the side dishes and I asked for the recipe. I have also made this a couple of times(infact whenver I buy the coriander leaves and mint leaves) by now and use it in different preparations too. I once made a dal with it(recipe coming soon. ) I also add it in my pulao for the extra flavour. I just serve it with rotis along with subji and dal as an extra side dish. It tastes even good with our curd rice….
Vada pav brings back delicious memories of my college days in India. We used to have hot and spicy vada pavs in a small eatery near our college with some hot tea which used to be very refreshing after a long day. It used to be so spicy , but still we used to have it along with fried and salted green chillies. I cant even imagine eating spicy food now. But that time it was pure bliss. I missed all this in the beginning when we left college and especially after coming to Singapore and gradually forgot about it….
Mango continues to be my favourite fruit, only mine as the other family members are not too fond of it. But they do love it in cakes and other varietes. Last year , I used the mangoes to make a lot of things apart from having them as such.Though this time we did not have any, but I thought of making a jam spread and have it for later use before the season ends. It tasted just divine. We all love it on our bread as well as chapatis. Use as a spread on bread and buns.
I usually buy a variety of garam masalas (Indian spices) and use them alternatively for a different taste.For instance , I like to use subji masala ,goda masala or kitchen king masala for different dry vegetable curries or maybe tandoori masala for paneer or tofu based gravies. And lately I have started making my own garam masala adding my touch and it really goes well with many dishes. Somehow I love the taste and flavour of home made garam masalas rather than the store bought ones. So here goes my recipe. In case the ingredients are not freshly bought,and you…
I got the idea of making this in big batches when a friend of mine gave a big bottle of this curry powder before she left for her native. I found it so useful when I made brinjal , okra and many other dry curries. Initially I used to skip adding the powder/podi to the dry curries especially when I am in a hurry or too lazy to do it the same day I make the curries. But then when I started making it in big batches I find myself adding this to a variety of dishes, sometimes even to…