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CURD RICE RECIPE
Curd rice is one of the healthy and favorite food for most of the kids and adults in Tamil nadu and South India. Especially during hot summer, a bowl of curd rice along with Mavadu or Lemon Pickle is a heavenly treat for our taste buds!KANDATHIPPILI RASAM
Kandathippili Rasam is a popular traditional rasam made using Thippili (Indian Long Pepper). Kandathippili has lot of medicinal properties. It's believed that it cures cold and cough. It's tasty and healthy rasam that we should make it regularly. Prep Time 10 minutes. Cook Time 20 minutes. Total Time 30 minutes.IDLI PODI RECIPE
Take this roasted dal aside in a bowl. Add another tsp of oil in the pan. When the oil is hot, add the chana dal and fry the dal till it turns light golden brown. Take this aside along with roasted urad dal. Now, add 1 tsp oil in the pan and fry the red Chill till the colour of the chilli changes to light brown. KAMBU ADAI | PEARL MILLET ADAI Pour a teaspoon of oil around the adai. Make a small hole in the center with the turner spatula and pour 1/4 teaspoon of oil. Cook the adai in low-medium flame till it turns golden on the bottom side. Flip the adai and cook on the other side. Repeat the same steps till thebatter is empty.
KARA CHUTNEY
Heat oil in a pan, add mustard seeds. When the mustard seeds starts to sputter, add curry leaves and fry for 10 seconds. Add the ground chutney and adjust the salt. Allow the chutney to boil in low flame for 10 minutes. Serve the piping hot kara chutney with your favourite dishes and slurp!!! . ADAI MAVU KUNUKKU RECIPE Reading Time: 4 minutes Adai Mavu Kunukku is a traditional crunchy snack. We can also refer kunukku as Lentil fritters. We can make Kunukku with Idli batter or Adai batter.We can take freshly ground adai or idli batter and spice it up with chili, onion, corianderleaves and cashews.
PRASAVA LEGIYAM
First gather all the ingredients other than jaggery and ghee and add water and soak it together for 2 days. Keep the soaked container in refrigerator for 2 days. 2. After 2 nights , take out soaked container from refrigerator and using a ladle or spoon take the ingredients and add it to mixer jar. HOMEPAGE - SUBBUS KITCHENPARTY RECIPESVENDAYA KUZHAMBU SADAMINSTANT MOONG DAL HALWAPANEER RECIPESKERALA Chidambaram Brinjal Gothsu | Kathirikai Kothsu. Kootu varieties (Stew) Kuzhambu. Chidambaram Brinjal Gothsu, a special and popular accompaniment for Idli / Dosa / Ven Pongal. Chidambaram is a famous town in Cuddalore district of Tamilnadu. Of the numerous temples the MOR KALI (MOR KOOZH) RECIPE Take curd in a bowl and add water and beat the curd well to make it to a thin butter milk. Mix one cup of rice flour with the prepared sour butter milk. Add the salt and stir well so that there are no lumps. Heat the kadai (vanali) and add 1 tablespoon of Gingelly oil. BEANS PARUPPU USILI RECIPE Reading Time: 4 minutes Paruppu Usili is the crumbled soft dal which is combined with vegetables to make very delicious Poriyal variety or dry curry. The most common vegetables used for Usili are Banana Flower, Beans and Cluster Beans.But we can also try Asparagus, Broccoli, spinach, Radish greens and many more vegetables. Beans Paruppu Usili is one of the traditional recipe in TamilCURD RICE RECIPE
Curd rice is one of the healthy and favorite food for most of the kids and adults in Tamil nadu and South India. Especially during hot summer, a bowl of curd rice along with Mavadu or Lemon Pickle is a heavenly treat for our taste buds!KANDATHIPPILI RASAM
Kandathippili Rasam is a popular traditional rasam made using Thippili (Indian Long Pepper). Kandathippili has lot of medicinal properties. It's believed that it cures cold and cough. It's tasty and healthy rasam that we should make it regularly. Prep Time 10 minutes. Cook Time 20 minutes. Total Time 30 minutes.IDLI PODI RECIPE
Take this roasted dal aside in a bowl. Add another tsp of oil in the pan. When the oil is hot, add the chana dal and fry the dal till it turns light golden brown. Take this aside along with roasted urad dal. Now, add 1 tsp oil in the pan and fry the red Chill till the colour of the chilli changes to light brown. KAMBU ADAI | PEARL MILLET ADAI Pour a teaspoon of oil around the adai. Make a small hole in the center with the turner spatula and pour 1/4 teaspoon of oil. Cook the adai in low-medium flame till it turns golden on the bottom side. Flip the adai and cook on the other side. Repeat the same steps till thebatter is empty.
KARA CHUTNEY
Heat oil in a pan, add mustard seeds. When the mustard seeds starts to sputter, add curry leaves and fry for 10 seconds. Add the ground chutney and adjust the salt. Allow the chutney to boil in low flame for 10 minutes. Serve the piping hot kara chutney with your favourite dishes and slurp!!! . ADAI MAVU KUNUKKU RECIPE Reading Time: 4 minutes Adai Mavu Kunukku is a traditional crunchy snack. We can also refer kunukku as Lentil fritters. We can make Kunukku with Idli batter or Adai batter.We can take freshly ground adai or idli batter and spice it up with chili, onion, corianderleaves and cashews.
PRASAVA LEGIYAM
First gather all the ingredients other than jaggery and ghee and add water and soak it together for 2 days. Keep the soaked container in refrigerator for 2 days. 2. After 2 nights , take out soaked container from refrigerator and using a ladle or spoon take the ingredients and add it to mixer jar. MOR KUZHAMBU (MORKUZHAMBU) Mor Kuzhambu (morkuzhambu) can be made in different ways. Paruppu urundai Mor kuzhambu is a famous dish made in southern part of Tamilnadu and Kerala. Bonda Morkuzhambu or Morkuzhambu with vada is an another way to make Mor Kuzhambu using Bonda. Kumbalanga Pulissery ( Kumbalanga Mor Curry) is the most popular dish from Kerala Cuisine. This is one of the important dish SOWMYA VENKATACHALAM, AUTHOR AT SUBBUS KITCHEN Chidambaram Brinjal Gothsu | Kathirikai Kothsu. Kootu varieties (Stew) Kuzhambu. Chidambaram Brinjal Gothsu, a special and popular accompaniment for Idli / Dosa / Ven Pongal. Chidambaram is a famous town in Cuddalore district of Tamilnadu. Of the numerous temples theMASAL VADAI
Masal Vadai (Masala Vada) is a very popular and famous snack in Southern India, especially in Tamilnadu. Masala Vada is a crispy and crunchy vada made with Bengal Gram along with aroma rich spices.PINEAPPLE RASAM
Pineapple Rasam is a special variety of rasam. The pineapple adds distinct flavour and taste. Pineapple rasam/kesari are my favourite as I love the wonderful smell of this fruit. When I was young, I used to think that pineapple rasam would be sweeter, hence, I had not tastedfor a long time.
KEERAI MASIYAL (KADYAL) Keerai Masiyal, a very scrumptious South Indian side dish that goes well with any South Indian main courses like Kuzhambu, rasam etc.It is essential to consume Keerai (Spinach) atleast once a week. It is absolutely necessary for the kids. But the kids may not like Keerai always and you can try Keerai masiyal with them.KARA CHUTNEY
Heat oil in a pan, add mustard seeds. When the mustard seeds starts to sputter, add curry leaves and fry for 10 seconds. Add the ground chutney and adjust the salt. Allow the chutney to boil in low flame for 10 minutes. Serve the piping hot kara chutney with your favourite dishes and slurp!!! .LEMON GINGER RASAM
Lemon Ginger Rasam, a tasty Rasam fully loaded with flavor of Lemon and Ginger. We don't add tamarind, instead we use just Tomato and Lemon for the sourness for the Rasam. Quick and easy rasam and can be served with any stir-fry vegetable. Prep Time 10 minutes. Cook Time 15minutes.
THAYIR VADAI
Thayir vadai is a very delicious south Indian snack. It serves best as a starter, appetizer or as a perfect accompaniment to other dishes on a special occasion. Learn here how to make this yummy Thayir Vada (Dahi Vada) with step by step instructions and videoACHAR KELA RECIPE
Achar Kela, a wonderful dry curry made with Raw Banana flavored with freshly prepared Achar Masala. Spices are well balanced making this dry curry a perfect accompaniment for South Indian or North Indian Main Courses. Learn here how to make this Raw banana Achar masala with step by step pictures and instructions. PLANTAIN STEM STEW RECIPE Take the chopped plantain stem in a vessel and add turmeric powder and water. Place the vessel in the cooker and allow it to cook for 2-3 whistles. Once the plantain stem is cooked, allow the pressure to release and then gently remove from cooker and set it aside. Pressure cook the thurdal with a pinch of turmeric. HOMEPAGE - SUBBUS KITCHENPARTY RECIPESVENDAYA KUZHAMBU SADAMINSTANT MOONG DAL HALWAPANEER RECIPESKERALA Chidambaram Brinjal Gothsu | Kathirikai Kothsu. Kootu varieties (Stew) Kuzhambu. Chidambaram Brinjal Gothsu, a special and popular accompaniment for Idli / Dosa / Ven Pongal. Chidambaram is a famous town in Cuddalore district of Tamilnadu. Of the numerous temples the MOR KALI (MOR KOOZH) RECIPE Take curd in a bowl and add water and beat the curd well to make it to a thin butter milk. Mix one cup of rice flour with the prepared sour butter milk. Add the salt and stir well so that there are no lumps. Heat the kadai (vanali) and add 1 tablespoon of Gingelly oil.MASALA POORI RECIPE
Reading Time: 5 minutes Masala Poori is popular North Indian Breakfast dish made from whole wheat flour and spices.Poori Masala and Chole Bhatura are some of the most popular combo served in most of the Indian Restaurants. Aloo masala or chole masala are the popular accompaniment for poori. Instead of making plain whole wheat poori, we can enhance the poori by adding spices like ADHIRASAM - SUBBUS KITCHEN Adhirasam is a traditional sweet dish which will be done for most of the festivals. A Very delicious sweet made with rice flour and jaggery. For most of the auspicious occasions and festivals, adhirasam is one of the important sweet prepared. Prep Time 20 minutes. CookTime 30 minutes.
BEANS PARUPPU USILI RECIPE Reading Time: 4 minutes Paruppu Usili is the crumbled soft dal which is combined with vegetables to make very delicious Poriyal variety or dry curry. The most common vegetables used for Usili are Banana Flower, Beans and Cluster Beans.But we can also try Asparagus, Broccoli, spinach, Radish greens and many more vegetables. Beans Paruppu Usili is one of the traditional recipe in Tamil KAMBU ADAI | PEARL MILLET ADAI Pour a teaspoon of oil around the adai. Make a small hole in the center with the turner spatula and pour 1/4 teaspoon of oil. Cook the adai in low-medium flame till it turns golden on the bottom side. Flip the adai and cook on the other side. Repeat the same steps till thebatter is empty.
KARA CHUTNEY
Heat oil in a pan, add mustard seeds. When the mustard seeds starts to sputter, add curry leaves and fry for 10 seconds. Add the ground chutney and adjust the salt. Allow the chutney to boil in low flame for 10 minutes. Serve the piping hot kara chutney with your favourite dishes and slurp!!! .EMPTY SALNA
Empty Salna, as the name suggests, its a gravy without any veggies. Salna is a very popular gravy served with Parotta or Biryani. A very common accompaniment in Road side shops. Onion-tomato based gravy is made which is enriched with coconut along with other spices. A spicy and delicious treat!!! MANGAI THOKKU RECIPE Add red chilli powder and salt to the pan and mix well. Next, add 3 tablespoon of oil to the pan and stir well. Keep the flame low and allow the thokku to combine well till the oil oozes out of the thokku. Now, add grated jaggery and give a mix. Finally add ADAI MAVU KUNUKKU RECIPE Reading Time: 4 minutes Adai Mavu Kunukku is a traditional crunchy snack. We can also refer kunukku as Lentil fritters. We can make Kunukku with Idli batter or Adai batter.We can take freshly ground adai or idli batter and spice it up with chili, onion, corianderleaves and cashews.
HOMEPAGE - SUBBUS KITCHENPARTY RECIPESVENDAYA KUZHAMBU SADAMINSTANT MOONG DAL HALWAPANEER RECIPESKERALA Chidambaram Brinjal Gothsu | Kathirikai Kothsu. Kootu varieties (Stew) Kuzhambu. Chidambaram Brinjal Gothsu, a special and popular accompaniment for Idli / Dosa / Ven Pongal. Chidambaram is a famous town in Cuddalore district of Tamilnadu. Of the numerous temples the MOR KALI (MOR KOOZH) RECIPE Take curd in a bowl and add water and beat the curd well to make it to a thin butter milk. Mix one cup of rice flour with the prepared sour butter milk. Add the salt and stir well so that there are no lumps. Heat the kadai (vanali) and add 1 tablespoon of Gingelly oil.MASALA POORI RECIPE
Reading Time: 5 minutes Masala Poori is popular North Indian Breakfast dish made from whole wheat flour and spices.Poori Masala and Chole Bhatura are some of the most popular combo served in most of the Indian Restaurants. Aloo masala or chole masala are the popular accompaniment for poori. Instead of making plain whole wheat poori, we can enhance the poori by adding spices like ADHIRASAM - SUBBUS KITCHEN Adhirasam is a traditional sweet dish which will be done for most of the festivals. A Very delicious sweet made with rice flour and jaggery. For most of the auspicious occasions and festivals, adhirasam is one of the important sweet prepared. Prep Time 20 minutes. CookTime 30 minutes.
BEANS PARUPPU USILI RECIPE Reading Time: 4 minutes Paruppu Usili is the crumbled soft dal which is combined with vegetables to make very delicious Poriyal variety or dry curry. The most common vegetables used for Usili are Banana Flower, Beans and Cluster Beans.But we can also try Asparagus, Broccoli, spinach, Radish greens and many more vegetables. Beans Paruppu Usili is one of the traditional recipe in Tamil KAMBU ADAI | PEARL MILLET ADAI Pour a teaspoon of oil around the adai. Make a small hole in the center with the turner spatula and pour 1/4 teaspoon of oil. Cook the adai in low-medium flame till it turns golden on the bottom side. Flip the adai and cook on the other side. Repeat the same steps till thebatter is empty.
KARA CHUTNEY
Heat oil in a pan, add mustard seeds. When the mustard seeds starts to sputter, add curry leaves and fry for 10 seconds. Add the ground chutney and adjust the salt. Allow the chutney to boil in low flame for 10 minutes. Serve the piping hot kara chutney with your favourite dishes and slurp!!! .EMPTY SALNA
Empty Salna, as the name suggests, its a gravy without any veggies. Salna is a very popular gravy served with Parotta or Biryani. A very common accompaniment in Road side shops. Onion-tomato based gravy is made which is enriched with coconut along with other spices. A spicy and delicious treat!!! MANGAI THOKKU RECIPE Add red chilli powder and salt to the pan and mix well. Next, add 3 tablespoon of oil to the pan and stir well. Keep the flame low and allow the thokku to combine well till the oil oozes out of the thokku. Now, add grated jaggery and give a mix. Finally add ADAI MAVU KUNUKKU RECIPE Reading Time: 4 minutes Adai Mavu Kunukku is a traditional crunchy snack. We can also refer kunukku as Lentil fritters. We can make Kunukku with Idli batter or Adai batter.We can take freshly ground adai or idli batter and spice it up with chili, onion, corianderleaves and cashews.
ADHIRASAM - SUBBUS KITCHEN Adhirasam is a traditional sweet dish which will be done for most of the festivals. A Very delicious sweet made with rice flour and jaggery. For most of the auspicious occasions and festivals, adhirasam is one of the important sweet prepared. Prep Time 20 minutes. CookTime 30 minutes.
ARISI PARUPPU SADAM RECIPE Arisi Paruppu sadam is one the most popular dish in coimbatore (Kongunadu) made with rice and toor dal. This is a one-pot rice that has a balance of nutrients and flavors. Any stir-fried vegetables would be a perfect accompaniment for this rice.MASALA POORI RECIPE
Reading Time: 5 minutes Masala Poori is popular North Indian Breakfast dish made from whole wheat flour and spices.Poori Masala and Chole Bhatura are some of the most popular combo served in most of the Indian Restaurants. Aloo masala or chole masala are the popular accompaniment for poori. Instead of making plain whole wheat poori, we can enhance the poori by adding spices like MOR KUZHAMBU (MORKUZHAMBU) Mor Kuzhambu (morkuzhambu) can be made in different ways. Paruppu urundai Mor kuzhambu is a famous dish made in southern part of Tamilnadu and Kerala. Bonda Morkuzhambu or Morkuzhambu with vada is an another way to make Mor Kuzhambu using Bonda. Kumbalanga Pulissery ( Kumbalanga Mor Curry) is the most popular dish from Kerala Cuisine. This is one of the important dishCURD RICE RECIPE
Curd rice is one of the healthy and favorite food for most of the kids and adults in Tamil nadu and South India. Especially during hot summer, a bowl of curd rice along with Mavadu or Lemon Pickle is a heavenly treat for our taste buds! PEERKANGAI THOGAYAL / RIDGE GOURD THOGAYAL Peerkangai Thogayal is one of the popular thogayal variety which goes very well with white rice and also as an accompaniment to any type of rasam, especially with Milagau Rasam. Peerkangai can be cooked in different ways, in the form of stew and stir fry, but the thogayal is one of the most preferred option for many in Tamil Nadu.AVIYAL RECIPE
Aviyal, is a mixed vegetable stew thats rich in vegetables along with coconut flavor. Aviyal is a very good accompaniment south Indian Main courses like Sambar, Rasam etc or with Adai. Learn here how to make this Aviyal with step by step pictures.ARISI UPMA RECIPE
Take 1 cup of coarsely ground rice+dal mixture aside. In the pan add 2 cups of water along with salt, coconut and bring it to boil. When the water starts to boil, add the cup of coarsely ground rice+dal mixture little by little and keep stirring to avoid lumps. . Cover & RADISH SAMBAR RECIPE Add the spice paste now and give a good mix. Again boil the sambar for about 5 mins in medium flame. Then, add the cooked radish to the sambar. Let the cooked radish gets blended with sambar for about 2 mins. Next, add cooked mashed toor dal and stir the sambar well. Adjust the consistency of sambar by adding water. TOMATO THOKKU (THAKKALI THOKKU) Heat oil in a pan, add mustard seeds. When the mustards seeds starts to sputter, add curry leaves and saute it in low flame for half a minute. . Add chopped tomatoes to the pan along with turmeric powder, salt and red chilli powder and keep in medium flame to cook thetomatoes. .
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BROCCOLI PESTO PASTA RECIPE* Pasta & Noodles
Pasta with any pesto or simple Indian way of Masala Pasta is always a favorite food for kids. During school days, I make atleast Pasta oncea week for their...
SOWMYA VENKATACHALAMMarch 24, 2020
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SOUTH INDIAN STYLE TOMATO CORIANDER MASALA RECIPE* Veg Gravies
South Indian Style Tomato Coriander Masala, an awesome side dish for Idli / dosa and even for Rotis. Everytime we think of a side dish forIdli / Dosa, we...
SOWMYA VENKATACHALAMMarch 21, 2020
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BHINDI RAITA RECIPE | OKRA RAITA RECIPE | VENDAKKAI RAITA* Dips / Raita
* Pachadi
Bhindi Raita | Okra Raita, one of the delicious raita variety. Raita is a yogurt dip usually served with Pulao, Biryani and other mixed rices. We add salad veggies like... SOWMYA VENKATACHALAMMarch 21, 2020
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CHANA DAL PULAO RECIPE* Rice varieties
Chana Dal Pulao, a one-pot Pressure Cooker Pulao made with soaked chana dal, rice and mild spices. A perfect recipe for Kid’s Lunch Box Recipe! This is a very simple,... SOWMYA VENKATACHALAMMarch 20, 2020
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MOONG DAL IDLI RECIPE | NO RICE PROTEIN-RICH IDLI RECIPE* All Recipes
* Breakfast Dishes
Idli is one of the healthiest dish we can proudly say aloud. Rice, urad dal are soaked, ground to thick batter and the batter then fermented for 8-12 hours. After... SOWMYA VENKATACHALAMMarch 18, 2020
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PARUPPU URUNDAI RASAM | DAL DUMPLINGS RASAM RECIPE* Rasam
Paruppu Urundai is a steamed lentil dumplings that are added to Kuzhambu, Mor Kuzhambu or Rasam to enrich and make the kuzhambu/rasam much more delicious. Toor dal/ Bengal Gram dal... SOWMYA VENKATACHALAMMarch 17, 2020
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NELLIKAI THOKKU | GOOSEBERY THOKKU | AMLA THOKKU* All Recipes
Nellikai Thokku , a spicy and yummy pickle made with grated gooseberry, red chili, mustard and fenugreek powder. The method of making Thokku is slightly different from making Pickle (though... SOWMYA VENKATACHALAMMarch 14, 2020
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TOMATO RICE (NO ONION – NO GARLIC) RECIPE* Rice varieties
Tomato Rice (No Onion – No Garlic) Recipe, a perfect South Indian Rice variety for those who doesn’t want to add Onion or Garlic in the food or wanted to... SOWMYA VENKATACHALAMMarch 14, 2020
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MASALA PASTA RECIPE | INDIAN STYLE PASTA RECIPE* All Recipes
* Pasta & Noodles
Masala Pasta, an Indian version of Italian Pasta packed veggies along with Indian Spices. It is very easy to make and is a bliss for those who love both pasta and Indian food.... SOWMYA VENKATACHALAMMarch 13, 2020
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BOMBAY GRILLED VEGETABLE SANDWICH | MUMBAI VEG SANDWICH RECIPE* Breakfast Dishes
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Bombay Grilled Vegetable Sandwich | Mumbai Veg Sandwich, one of the most popular Street side chaat in Mumbai. Like Bhel puri, Vada Pav, Pav Baji, Sandwich also holds a very... SOWMYA VENKATACHALAMMarch 12, 2020
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BRINJAL STUFFED CURRY | STUFFED BRINJAL FRY RECIPE * Poriyal Varieties (South Indian Curries) Stuffed Brinjal Curry, also popularly referred as “Gutti Vankaya Fry” is a very common and popular dry curry made with masala stuffed brinjal. Tender brinjals are washed, pat dry and... SOWMYA VENKATACHALAMMarch 10, 2020
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VAZHAITHANDU KOSUMALLI | PLANTAIN STEAM SALAD* All Recipes
Vazhaithandu Kosumalli (or Kosambari), is a popular salad variety made using chopped Vazhaithandu (Plantain Stem), soaked moong dal and seasoned with greenchili, mustard and hing. Simple to make saladand...
SOWMYA VENKATACHALAMMarch 1, 2020
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SARSON KA SAAG RECIPE | SAAG PANEER RECIPE* Veg Gravies
Sarson Ka Saag, a very popular recipe from Punjabi Cuisine. Saag is a mix of greens based vegetarian gravy that is usually served with Roti/Naan (especially Makki ka roti) or... SOWMYA VENKATACHALAMFebruary 27, 2020
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LEMON RASAM
* Rasam
Lemon Rasam is one of the traditional rasam variety in Tamil Nadu. Unlike tomato rasam or paruppu rasam, we don’t add tamarind in the rasam, instead we add lemon juice.... SOWMYA VENKATACHALAMFebruary 26, 2020
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PEANUT ONION CHUTNEY | VERKADALAI VENGAYA CHUTNEY* All Recipes
* Chutney
Peanut Onion Chutney, a wonderful accompaniment for Idli/Dosa. Chuntey is one of the most common side dish prepared to be served with Idli/Dosa. This Peanut Onion chutney is one variety... SOWMYA VENKATACHALAMFebruary 24, 2020
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METHI MUTHIA RECIPE | GUJARATI STEAMED METHI MUTHIA* All Recipes
* Snacks
Methi Muthia, a popular snack from Gujarati Cuisine. Methi leaves are washed, chopped and mixed with wheat flour, besan and other indian spices to make a dough. The dough is... SOWMYA VENKATACHALAMFebruary 22, 2020
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EGGLESS FRENCH TOAST RECIPE* Breakfast Dishes
French Toast is one of the most common breakfast in any restaurants especially outside India. French toast is a dish made of sliced bread soaked in eggs and milk, then toasted. Slices of... SOWMYA VENKATACHALAMFebruary 21, 2020
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VENGAYA VATHA KUZHAMBU | ONION VATHA KUZHAMBU* All Recipes
* Kuzhambu
Vatha Kuzhambu is one of the most common dish in Tamil Nadu. Atleast twice a week I make Vatha Kuzhambu and kids love it especially with curd rice. Yellow Pumpkin,... SOWMYA VENKATACHALAMFebruary 18, 2020
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VAZHAITHANDU JUICE | BANANA STEM JUICE* Beverages Recipes
Banana is one tree that is edible right from the stem to the flower. We can make many delicious recipes with Plantain Stem, Banana flower, raw banana and ripe banana.... SOWMYA VENKATACHALAMFebruary 13, 2020
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INSTANT POT PALAK PULAO RECIPE | SPINACH PULAO RECIPE* Rice varieties
Palak Pulao, a nutrient packed one pot healthy meal. Its a perfect Kid’s Lunch box recipe for kids. Kids always have an aversion to eat greens, this pulao is one... SOWMYA VENKATACHALAMFebruary 10, 2020
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