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Batata Poha (Rice Flakes with Potatoes)
Email Print Share Tweet Stumble Growing up, for considerable number of years, in the Northern parts of India has definitely played its part in expanding my palate’s horizon. The otherwise routine...
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Idli Upma
Email Print Share Tweet Stumble This is a simple and easy recipe which every South Indian worth his/her salt would make and for the most simplest of reasons - leftover idlis! The logic being there...
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Sabudana (Sago) Idli
Email Print Share Tweet Stumble Those days are still fresh in my mind. The days of “transition”, of new beginnings, of venturing into realms unsought before. Like cooking for example- my mom is still...
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Purple Aloo Gobhi Paratha
Email Print Share Tweet Stumble I have been going overboard with multi color cauliflowers. I have been buying them every single time I go grocery shopping. But there has only been one hitch when it...
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15 Bean and Brown Rice Adai
Email Print Share Tweet Stumble Hailing from the Southern parts of India, I cannot help but love Dosas. I loved all the varieties there is to a dosa. But my father on the other hand, had a special...
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Kanda Poha (Flattened Rice with Onions)
Email Print Share Tweet Stumble My childhood was spent growing up in the Northern parts of India and for a long time I considered myself as a North Indian (and by many others too). My food likes...
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Sabudana Khichdi
Email Print Share Tweet Stumble I have loved this kichidi as long as I can remember. My mother makes such a perfect version of this, rich with separate pearls and abundant of peanut powder (and...
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Kuttu Ki Puri (Buckwheat Poori)
Email Print Share Tweet Stumble Its amazing what world wide web has done for the gourmands. Its has brought various cuisines right to one’s own kitchen. I have learnt so much of my cooking thanks to...
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Mooli Ka Paratha (Radish Flatbread)
Email Print Share Tweet Stumble Some foods give us comfort. They need not necessarily be rich and gourmet, but what makes them special is the memory attached to it – of our growing up years or...
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Cabbage Ulundu Vadai (Cabbage Dal Fritters)
Email Print Share Tweet Stumble Whenever I have a wee bit of Cabbage left over, I make these Cabbage fritters or what South Indians would call as “Vadai”s. Well, if this sounded like a lame reason (...
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Arisi Upma (Rice Rava Upma)
Email Print Share Tweet Stumble Has it happened to you that you grew up eating certain foods but forgot them along the way for no particular reason ? And when you finally recalled and made it (and...
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Vegetable Dosa Waffles
Email Print Share Tweet Stumble The chances of finding some homemade Dosa batter /Idli batter in the fridge, when you visit a South Indian’s kitchen is about 99.99%. Well, I belong in the remaining...
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Egg Dosa with Quinoa
Email Print Share Tweet Stumble Breakfast is an important meal in our house. My other half is especially particular about his protein and hence I rely on eggs heavily (and few minimal other options)...
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Egg Bhurji Pav
Email Print Share Tweet Stumble In my house, we all eat the same thing except when it comes to dishes heavy on eggs. I haven’t been able to eat eggs ever since I can remember which is, well honestly,...
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Vendakkai Dosa (Okra/Lady’s Finger Crepes)
I am among those people who judiciously chart out goals at the beginning of every year. At times, I ace through every one of them while few year’s lists have fallen flat on its face. I pace through...
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why is my idli batter not fermenting?
Lack of fermentation could be due to the following reasons, either alone or together. Lets see them one by one. 1. Old Urad Dal At times, when your Urad dal is too old or too old an stock might be the...
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Why is my Idli sticky?
One of the main reason for the idlis being sticky, in my personal experience, has to be due to the consistency of the batter. The final ground batter should be smooth and velvety, with a consistency...
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Why are my idlis flat?
Idlis come out flat if the proportion of Urad dal to rice is not balanced. The ratio will differ when grinding in a wet grinder (traditional method) as opposed to grinding it in Mixie (processor). For...
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Why are my idlis hard and rubbery?
The first reason could be that you are overcooking/over steaming the idlis. The time in a regular idli steamer is about 10-12 minutes with a little resting time after cooking. The electric...
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How to ferment idli batter in winter?
Tips to follow for better fermentation of your Idli Batter 1. Addition of Fenugreek Seeds (Methi) Though not really necessary, adding Fenugreek seeds helps to aid fermentation. So add in about 1.5 tsp...
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