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Thakkali Sadam |
(or use any rice you prefer)
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Thakkali Sadam |
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Dimer Chop/Egg Chop |
Dimer Chop/Egg Chop |
Dimer Chop/Egg Chop |
Avocado Methi Poori |
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Aloo Mutter Paratha |
Boiled & mashed potato-1medium size
Frozen peas -1 cup
(Thawed & coarsely ground)
Chopped coriander leaves-2tbsp
Chopped onion-1tbsp
Grated ginger-1/2tsp
Chopped green chillies-1 large
Salt to taste
Turmeric powder-1/8tsp
Red chilly powder-1/4tsp
Amchur powder/Dry mango powder- less than 1/8tsp
Oil-1tsp
Jeera/Cumin-1tsp
Heat oil temper it with jeera.Add the onion,ginger,green chillies saute till its light brown.
Now add the peas fry till raw smell has disappeared.Add the dry masalas and fry for 1 to 2 minutes.
Add the potato mix till everything is well combined.
Switch off the flame and mix the coriander leaves.
Divide the mixture into equal size balls.
Whole wheat flour-2 cups
Salt to taste
Oil-1tsp
Warm water-required amount
(Mix all above ingredients together in a bowl. Pour water & form a soft dough. Cover & keep it aside for 5 minutes)
Divide the dough into small equal size balls. Take a small ball of the dough, shape it like a cup.
Keep the filling inside the cup cover & seal it well to make sure the filling doesn't come out.
Flatten it well with your palm,gently roll the parathas to a semi thick disc.
Heat a tawa/griddle & cook these parathas in medium low flame till its light brown on both sides with little oil smeared both sides of the parathas.
Serve it hot with any gravy or raita of your choice.
Thanks for visiting !
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Szechuan Asparagus Stir Fry |
Baked Fish |
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Kale Chips |
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Aloe Vera Oil |
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Wheat Rava Sweet Pongal |
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Udupi Rasam |
Red chillies -5
Urad Dal - 1tsp
Coriander seeds - 3 tsp
Cumin seeds - 1 tsp
Methi / Fenugreek seeds - 1/2 tsp
Mustard - 1/2 tsp
Curry leaves - 5
Dessicated coconut - 1 tbsp
Hing - 1/8 tsp
Oil - a drop
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Udupi Rasam |
Heat oil in a pan add all above mentioned ingredients except coconut & hing.
In medium low flame roast till light brown & nice aroma comes out.
Do not over fry & burn them.
Switch off the flame & add the hing & coconut, give a nice mix.
Cool this mixture & dry grind to a fine powder.
Oil - 1 tsp
Red chillies - 2
Urad dal - 1/4 tsp
Curry leaves - few
Pressure cook dal, turmeric powder, green chillies & tomato together till soft.
Once the steam has released open the pressure cooker add the tamarind juice, jaggery, salt, rasam powder ( add needed amount ) & water. Give a nice boil & switch off the stove.
Heat oil in a pan & temper it with above ingredients.
Pour the tempering into the rasam garnish with coriander leaves.
Best served with hot rice.
Thanks for visiting !