Sometimes it so happens that we are not in a mood to go in for dosas that need to be fermented.Its either because of the climate where the batter refuses to rise or because we simply forget to soak the pulses and rice to grind later or because we don’t have the patience to wait…
This recipe is also from Priya’s Blog which is being featured in this months edition of Tried and Tasted hosted here. Tangy and Spicy Garlic Chutney Source :Priya’s Easy N Tasty Recipes I used: Garlic cloves-20 Red chillies-8 numbers Tamarind paste 1 tablespoon Sesame oil- 2 tablespoons Salt to taste Heat a little sesame oil…
Kadhambam in Tamil means ‘variety’.This chutney has a variety of ingredients that makes it more tastier.A simple one to go with Idli / Dosa. I used: Onion-1 chopped Tomato-1 ,chopped Mint leaves- a handful Coriander leaves- a handful Urad dhal-1 tablespoon Red chillies-2 Tamarind extract-1 teaspoon Ginger-a small piece Salt to taste Oil-1 teaspoon Heat…
I think I have mentioned more than a dozen times here that I love cabbage.So when the usual chutneys get monotonous,I prepare this one and no one in my family can guess what it is unless I tell them. MIL who is not a huge fan of cabbage has this chutney without a word and…
Srivalli of Cooking 4 all seasons has chosen My Diverse Kitchen for this months Tried and Tasted,started by Zlamushka ,who passed it on to Lakshmi of Kitchen Chronicles. My diverse kitchen is authored by Aparna and her blog is a treasure trove of recipes,Indian and continental.Her clicks need a special mention.I regularly hop over to…
