Haleem is a popular curry prepared during Ramzaan with meat and various dals.. Here's a vegetarian version of it made with soy granules. Hyderabadi Haleem is very popular in India.
If you feel like having something healthy and light for breakfast, then try making Sabudana upma.
Sago Khichadi and Sago namkeen (Sabudana Namkeen) taste best when prepared with big sago pearls, whereas Sago upma if prepared with small sago pearls, then it taste delicious. This can also be served during fast.
If oily food is restricted for you, then make this delicious Vatta Appam. There is a little similarity to the way dhokla is prepared.
But instead of besan, rice is used. We also mix sugar in this. Let's make Vatta Appam.
Instead of making uttapam with dal-rice batter, try making it with semolina, which can be prepared instantly and easily. These can be packed in lunch for kids as well.
Sambhar is an important part of traditional Tamil cuisine. The awesome smell of fried spices in hot Sambhar draws you to it.
Be it rice, Vada, Dosa, Idli, Rawa Idli, Sambhar Sambhar can be eaten with any of them. It can be prepared in many ways. The main vegetables in it are Jack fruit or Drumsticks which give it a different taste. Arhar dal and vegetables are used to make Sambhar. It is tasty as well as nutritious. So lets prepare Sambhar today.
It's very important to have apt batter for making soft and smooth idli. If the idli batter is not fluffy or the quantity of ingredients is not correct then you may not get white, puffy and soft idlis.
Fresh and green curry leaves are added in sabzi and dal for tempting flavor. You can even make powder from these fresh green curry leaves and store it.
If you add this curry powder in any sabzi and dal, the dish taste scrumptious. So, let's make curry powder today.
Mysore pak, specialty of southern India can be prepared for any special occasion or festival. Mysore pak made without mawa and water has longer shelf life.
Paper thin and soft Neer dosas prepared with rice, coconut and water (in large quantity) taste scrumptious whether served steaming hot or cool. These can be served with chutney, curry, pickle or sambhar. These can be prepared instantly without the need to ferment the rice. Even kids will relish eating these in their lunch boxes.
When you get tired of eating the same kind of vegetables then prepare light spiced Tomato Salan/Tamatar ka Salan soaked in Tari with the aroma of desi spices. You will like Tomato Salan very much.
Vegetable Appam prepared by mixing any vegetable as per your preference in idli batter taste scrumptious and very less oil is required for making these appam. These can be served in morning or evening and can even be packed with tomato sauce for kids.
Dahi Vada is a very populer North Indian dish. It's a hit at parties, and is a part of almost every ceremony. Fresh Dahi Vada is very refreshing and easy to digest. Let us make Dahi Vadas today.
Crispy Raw Banana Chips and Hot Tea is a best snack-time combination. It is very easy to make Raw Banana Chips at home. Let's make Raw Banana Chips today.
Mix Vegetable Uthappam is light for the stomach and nutritional at the same time. You can have it either in breakfast or can pack it in your kid's tiffin box. Kids like to eat Uthappanm with ketchup or chutney.
If you want to make something special for dinner then do try Raw Jackfruit Curry.
Always take raw white in colour jackfruit while preparing its curry. Tari for jackfruit can be made in many ways, like Khas-khas Tari, tomato Tari or butter cream Tari (How to make Tari for Curry). Personally i like cashew nut Tari very much, let us start preparing this curry with Jackruit Tari.
It is very easy and quick to prepare Coconut Laddus at home. You can prepare Laddus during Diwali festival at home only. In these occasions many sweets are adulterated and it is better to prepare sweets at home.
Coconut Laddus can be made by using either mawa or condensed milk. But Laddus prepared from mawa are tastier, rather then prepared with condensed milk.
Coconut Laddu can be made with both raw coconut or dried coconut. In case you are using raw coconut then grate it and roast it in 1 table spoon ghee. And if you are using dried coconut then you don't need to roast it.
Idli is prepared from Dal chawal and if you are in a hurry, soak dal chawal before hand, grind and ferment, if not grounded and fermented then Idli can also be made from Rawa Suji.
Though Idli can be made instantly with Rawa/Suji, the taste and flavor of Idli prepared from Dal chawal is unbeatable. If hot Idlis with equally hot Sambhar is served to you then you will leave all your work and indulge in this treat.It is so soft that even a child of 8 months can eat it. You can have it for breakfast,lunch or dinner whenever you feel.
To make Idli from Dal chawal, soak Dal chawal, grind it and prepare a mixture and allow it to ferment. Idli will turn spongy only if mixture is fermented properly, so we have to be very attentive while while making the mixture. We also have to plan earlier, if we want to make the Idli on Sunday, then those living in hot places have to soak Dal on Saturday morning itself. While those living in cold regions need to soak Dal on Friday morning as fermentation is slow if the weather is cold. So lets start preparing Dal Idli.
Banana puri or Mangalore buns which appear like puri and are spongy with little sweetness have a very unique and special taste. Serve during supper or enjoy eating with chutney or kasundi, you will like it in both ways.
