Monday, June 15, 2015

Eggless Banana Streusel Cake


          Again I am irregular in my blog postings, want to do at least 3 posts per week, but I am hardly doing two, something or the other comes up and the blog takes a back seat. I had made this Banana Streusel Cake, almost a month back, as usual had a bunch of overripe bananas and wanted to do something with it, other than the banana bread. Streusel Cake had always been on the do list, I love the crunchy and crumbly topping on the cake, we can have any type of cake for the base, since I had bananas lying around, I decided to do a Banana Streusel Cake..
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Tuesday, June 9, 2015

Karuvepillai Kuzhambu, Curry Leaves Curry/Gravy


          Curry Leaves/Karuvepillai, I can't imagine South Indian cooking without this, we season most of our dishes with it and use it in chutneys, podis, we just love the flavor of these leaves. This kuzhambu has been on my do list for so long, I have followed Mallika Badrinath's recipe, it's simple and delicious. We can serve this kuzhambu with rice, idlis and dosas, it's spicy tangy and very flavorful..
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Tuesday, June 2, 2015

Thakkali Dosai, Tomato Dosa


          How many times I make dosas at home, at least 3 or 4 times a week, starting from plain dosas, rava dosa, ragi and other millet dosas, today's dish is another dosa, Tomato Dosa. I have tasted this dosa a couple of times, and usually it's done with freshly done batter, without fermentation, but this dosa today is made after fermenting. When we use fermented batter to make the dosas, it's much easier, just pour and spread like regular dosas. The dosas come out very crispy and tastes very good with coconut chutney and sambar..
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Thursday, May 28, 2015

Vegetable Sagu, Vegetable Curry For Rava Idlis


          Vegetable Sagu, the first time I had this with rava idlis was so many years back, of course, back then, I didn't know anything about vegetable sagu, but I just loved it with the rava idlis. It's a simple and easy dish, mixed vegetables are cooked with some freshly ground masala paste and seasoned with ghee. Though we can serve the idlis with regular chutneys, I personally feel that they go very well with this vegetable sagu, and of course we can serve the sagu with rotis, parottas and dosas too..
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