A quick and easy dessert made with flattened rice or poha and jaggery.
Chitranna made with potatoes, lots of peanuts and lemon juice.
This kheer or payasam made with Amaranth seeds and flattened red rice flakes is very healthy and has no refined ingredients. So this kheer is very nutritious and delicious at the same time. It uses coconut milk instead of dairy milk making it vegan. It is perfect to make for festivals or as a guilt free dessert.
Healthy & nutritious Mango rice (Mamidikaya Pulihora) made with Brown rice. It’s a filling and hearty dish that is great to pack for lunch or as a meal.
Traditional South Indian dish — Sweet lentil stuffing dipped in dosa batter and deep fried until golden and crispy.
Traditional South Indian Pulihora with a twist — this one is cooked with tomato.
These Oats Rava laddoos are quick and very easy to make — takes about 15 minutes to make the entire batch.
This is the final dish I made for Sankranthi. The actual festival was very low key, but we are heading to our cousin’s place this weekend for some belated celebrations. My cousin puts up a beautiful golu and she also celebrates ‘bhogi pallu’ for the kids. As I was thinking of what to bring, I found this interesting halwa with coconut and banana in ‘Vegetarian Cookbook of India’ cookbook by Mridula Baljekar. I had bananas that needed to be used up before leaving for the weekend, so this was a perfect recipe to make good use of them. Also the…
The second dish I made for Sankranthi is this ‘Sweet Pongal/ Bellam Pongali’. This recipe is from Chandra Padmanabhan’s Dakshin cookbook. Pongal, both sweet or savory, are traditionally made for Sankranthi. My mom makes Chakkara pongali with a combination of jaggery and sugar, but this recipe uses all jaggery. The addition of cardamom, cloves and nutmeg makes this taste just like the ones served in the temples.
Belated Sankranthi wishes to all of you who celebrate it. I had a very low key festival this year because my husband was away on business and the kids had school and after-school activities. So it was a busy day with too much going on. But I did make tamarind rice (Pulihora/ Puliyodarai) and Chakkara Pongal (Sweet pongal) for the festival. I tried both the recipes from Chandra Padmanabhan’s ‘Dakshin’ cookbook. Both the dishes turned out just like the ones served in temples. My mom’s tamarind rice is quite straight forward with just cooked tamarind, but this version has tamarind…