Monday, August 18, 2014

Kothamalli ( Kothimbir ) Upma, Coriander Upma

          Upma is a very common breakfast or tiffin in many Indian households, a dish that is made in a jiffy, and in my house I make some upma ( using semolina, vermicelli or rice flakes ) at least once a week, when I run out of idli/ dosa batter. Sometimes, when I make it for dinner, I try to make it a little more interesting by adding some vegetables or masalas. For today's upma, I have added some ground and fresh coriander, and this gives the upma a nice flavor and taste, serve it along with some sambar and chutney for a delicious meal..
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Thursday, August 14, 2014

Kadala Paruppu Chutney, Chana Dal ( Bengal Gram ) Chutney

          We have idlis and dosas at least 2 or 3 times in a week, either with sambar or chutneys, the most common ones being the tomato and coconut chutneys. But we also make other chutnies with coriander, mint, onions and even with other vegetables like carrots, cabbage and chayote. Today's chutney is made with chana dal/ kadala paruppu/ bengal gram along with some coconut and onions and spiced up with some dried red chillies. This is a very easy one and goes very well with both idlis and dosas and adais too..
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Tuesday, August 12, 2014

Vegan Date Cake

          I had bookmarked this cake, longtime back from Tickling Palates, but could not make till now. I loved everything about this cake, it didn't have any butter, eggs, very healthy and the then the rich golden color. But more than that, the method used for making this cake was even more interesting, we have to make a date mixture, cook it on stove top, cool and then mix in the flours. The cake turned out very good, moist, had a beautiful texture, delicious flavor and the taste was awesome, this is one cake that I would be making again and again..
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Thursday, August 7, 2014

Agathi Keerai Poriyal, Agase Soppu Palya, Greens Curry

          Agathi Keerai, now I also know it as Agase Soppu ( Kannada name for agathi keerai ), and in English, leaves of the Humming Bird Tree, is very nutritious and is known for it's medicinal values ( can check the web for more details ). The only way, I remember eating this keerai is this poriyal, a dry curry with coconut and dal/ lentils, especially on the day after Ekadasi, this is one of the curries that's definitely made. When living in the US, I never had a chance to make this, even after moving to India, I never made this, but now, we get these leaves, fresh, right from the small vegetable patch in our apartment community. This poriyal is very easy to make, gets its taste from the tuvar dal and coconut added and it goes very well with rice and sambar/ kuzhambu, a very tasty and healthy curry..
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