For the final day of Blogging Marathon, I have selected this recipe under the theme ‘7 days of dal’.Before I go on,I just found out that this is my 100th post for the blogging marathon!! The use of dals is not restricted to just making gravies and snacks.It can also be a centre piece in…
In the orient I have seen, purchased and experimented with a whole range of noodles right from buckwheat, black rice,rice noodles, moong noodles etc.Each one of these have been used in soups, main dishes , salads and as snacks. Moong noodles are made from green bean or whole moong dal. It is transparent and hence…
One of the interesting ways to use dals is in combo with rice. The amino acids in the protein are better absorbed by the body when the pulse and rice are eaten together in the same meal.Read this article to find out more about why grains and pulse combination is an excellent way to obtain…
If I was a poet or a writer, I would have written an ode to the famous South Indian breakfast star – ‘The soft and fluffy Idli’. Any household in South India is bound to have this delectable super soft idli for breakfast at least a couple of times a week.Such is the fame and…
A tasty breakfast from Karnataka, Neer Dosa, gets its name from the watery batter that is used to prepare this dish.[Neer in kannada means Watery]. This dosa is soft and very delicious.The highlight of this dosa is that it needs no fermentation. Just soak and grind rice and the batter is ready to be used!!!…
