A delicious variation to traditional South Indian Sambar (stew). This is made with peanuts and has no dal or lentils added to it. Tasted great when served hot with rice.
Rajasthani Dal Dhokli
Dal dhokli is a filling one pot meal where dhoklis aka Indian style wheat pasta 🙂 are simmered in dal until cooked through.
Oats Khichdi (Oats-Lentil Porridge)
Hearty, comforting and filling oats khichdi is perfect to serve for breakfast, lunch or even dinner.
Erra Karam Dosa
Erra karam dosas are so named because the dosas are smeared with erra karam (erra=red and karam=hot spicy). But the dish is not extremely spicy as the name suggests. The recipe has quite a few components that mellow out the spicy taste of the erra karam.
Saravana Bhavan Sambar
Saravana Bhavan sambar — copy cat recipe of the popular South Indian restaurant sambar. The addition of ground masala with coriander and fenugreek seeds — it adds a lot of flavor along with the sambar powder. Also the addition of fried gram dal or putnalu makes the sambar so creamy and delicious.
Ragi Paniyaram (Ragi Ponganalu)
Paniyaram made with a combination of ragi flour, leftover idli batter and seasoned with onions, green chilies and cilantro. They taste just like tiny bite size uthappams.
Ragi Adai (Finger Millet & Lentil Dosa)
Great way to incorporate ragi flour into the diet because the taste of ragi is subtle and even kids would love these dosas.
Menthikura-Pesarapappu Chaaru (Methi-Moongdal Soup)
Methi and moong dal are a good combination to make pappu or dal. But in this recipe, the consistency is more like a soup instead of thick like a dal. Soup is flavored with freshly made spice powder made with coriander seeds, fenugreek seeds and peppercorns. This makes the dish taste very earthy and spicy. Finally adding lemon juice to the rasam/ soup gives it the required tang or zing that makes this dish super delicious.
Arisi Upma
Blogging Marathon# 49: Week 2/ Day 1 Theme: Cooking for 1 Dish: Arisi Upma I will be ‘Cooking for 1’ this week. Ever since I started cooking, just cooking for myself has rarely happened. Back in the grad school days, my roomies and I used to cook for the whole gang. After getting married, never got to cook for just 1. But with my husband traveling a lot lately and both the kids in the school, there are days when I have to cook for myself.
Gujarati Khichdi
Blogging Marathon# 49: Week 1/ Day 1 Theme: Weekend Brunch Recipes Dish: Gujarati Khichdi My theme for the first week of this month’s marathon is ‘Brunch Recipes’. Brunch should be hearty and filling, but not too filling that it is going to make you take an early afternoon nap. Also since we are skipping breakfast to eat brunch, it should be nutritious enough to keep you going and charged for at least 3~4 hours. With all those in mind, here’s a one pot dish that is sure to keep you full and energized until the next meal. Being a south…