I’m loving the new Cooking from Cookbook Challenge because it is forcing me to look through the cookbooks that I own for years. All thanks to Valli for implementing the ‘cookbook’ only rule for this year. So today I made this tangy-spicy Idli Seeyali recipe from Mallika Badrinath’s 100 Tiffin Varieties cookbook.I had some idli batter…
BM# 72: Week 2/ Day 1 Theme: Festival Special Dish: Sankranthi — Kadamba Saadam My theme for this week’s BM is ‘Festival Special‘. Valli wants us to make something special for the festivals celebrated in January. I’m going to be posting 3 dishes for 3 different festivals. Starting off with Kadamba Saadam, a Sankranthi special…
This will be my very first post for this year’s ‘Cooking from cookbook challenge‘. This year Valli wants us to cook strictly from cookbooks and may be some magazines. In the previous editions we were cooking from cooking shows, paper cuttings, mom’s recipes etc. So I already picked 4 books and listed the recipes I…
Mixed Vegetable Paniyaram/ Ponganalu are made with either idli batter or dosa batter and mixed vegetables. These can be served for breakfast or snack with chutney.
South Indian soup made with dal, tomato and lemon. Freshly prepared spice powder gives the dish a nice kick and lots of flavor.
Easy to make kid friendly dish with rice, crispy fried potato and a homemade spice powder.
This is a simple roasted eggplant and yogurt dish that goes well with roti and rice.
A different chutney made with peanuts, sesame seeds and coconut to serve with idli, dosa or upma.
These wheat flour paniyarams do not need any grinding or fermenting. They can be made instantly and are great for a snack or a light meal.
These Chettinad style Beet Croquettes aka Kola Urundai are spicy, delicious and melt-in-your mouth.