Monday, May 23, 2016

Thooyamalli/Thuyamalli Rice Dosa

Thooyamalli Rice Dosa
Thooyamalli Rice Dosa


Thooyamalli Rice is one of the idegineous rice variety which lost its value after green revolution. It is a wonderful rice with loads of nutritional benefits. I have tried Thooyamalli rice dosa which is much healthier comparing to normal dosas.

Monday, May 9, 2016

Hasi Togari Kaalu Masala/Togarikalu gravy/Tuvar sabzi (North Indian style)

Hasi Togari Kaalu Masala/Togarikalu gravy/Tuvar sabzi (North Indian style)
Hasi Togari Kaalu Masala/Togarikalu gravy/Tuvar sabzi (North Indian style)


Tuvar/Hasi Togarikalu/Green pigeon peas Sabzi is a tasty North Indian style gravy prepared with protein rich Tuvar.

Friday, April 22, 2016

Aloo Gobi Masala/Potato Cauliflower Curry

Aloo Gobi Masala/Potato Cauliflower Curry
Aloo Gobi Masala/Potato Cauliflower Curry


Aloo Gobi Masala is a famous North Indian dish that goes well with rotis, parathas and rice varieties

Monday, April 11, 2016

Sprouted Karamani Samai Adai/ Red Cowpeas little millet adai

Sprouted Karamani Samai Adai/ Red Cowpeas millet adai
Sprouted Karamani Samai Adai


Sprouted Karamani Samai Adai/ Red Cowpeas millet adai is a tasty adai prepared with healthy ingredients. This adai gives combined health benefits of both Karamani and Samai millet as both of them are so good for all health issues and especially for diabetic, high cholesterol etc.

Saturday, April 9, 2016

Ponnanganni Keerai Poriyal/Dwarf Copper Leaf poriyal

Ponnanganni Keerai Poriyal
Ponnanganni Keerai Poriyal


Ponnanganni Keerai Poriyal is tasty and healthy poriyal that is made out of nutrition rich Ponnanganni Keerai/Dwarf Copper Leaf.

Friday, March 18, 2016

Sunday, March 6, 2016

Thattai/Thattai murukku/Thattu vadai/Nippattu

Thattai
Thattai


Thattai/Thattai murukku/Thattu vadai/Nippattu is a crispy snack that is made with rice flour and it is a favourite snack for all. This thattai is a popular South Indian snack and is made during festivals like Diwali and Krishna jayathi.

Thursday, March 3, 2016