A good side dish for idli, dosai.
Search Results for sambar
Bonda is a simple deep fried dal dumpling, a tiffin item originating from Mysore, Karnataka and hence the name Mysore Bonda. This is mostly popular in restaurants often served as an evening tiffin item with Kaara Chutney and sambar. Here is a little peek of its secret…
Bonda / Plain Bonda / Mysore Bonda / Set Bonda / Evening Tiffin / Snack / Deep Fried / Fritter / Deep fried Dumpling / Lentil Batter / Restaurant Menu / Drive -in Woodlands Special
this sweet is famous in tamilnadu.
The term sukka refers to any dry fry. Here in this recipe goat meat(mutton) is being used with spicy masala powders to make this inviting dry fry. This is our family sunday speciality and most of the time it never makes it to the meal table as they will dig in while its still frying in the kadai.
Mutton Chukka / Mutton fry / Dry fry / Sukka / Sukke / Goat meat / Lamb / Dry curry / Kari varathathu / Varutha Aatu Kari / Kadai Mutton / Chukka
How about Camouflaging the beets ??? Here is an interesting one which I found this week "Golden Beets", these are born as beetroots with golden orange skin and light yellow flesh with sweet, delicate and mild flavour of beetroot and some of carrots too. After cooking they look like cabbage stir-fry… but with all the benefits of beetroot.
Beetroot Fry / Beetroot Poriyal / Thoran / Vepudu / Kosambari / Indian Salad / Stir-fry / Golden Beets / Orange Beets / Yellow Beets
Red Snapper is called Sankara Meen in Tamil. Check here for a picture. This is like any other fish fry recipe, only thing is I made my own masala powder with little dry coriander crust.
Another recipe from my mom's kitchen.
Gobi fry/ gobi masala/ Cauliflower masala
cholam is more nutricious and healthy than rice.it has more fibre,and once in a week we can use cholam.this recipe has no oil at all.
The shallot is a relative of the onion, and tastes a bit like an onion but has a sweeter, milder flavor. They are more expensive than onions and can be stored for at least 6 months..It is widely used in the southern part of India. In Kannada language it is known as 'Eerulli' and used extensively in snacks, salads, curries and rice varieties. In Tamil it is called Sambar Vengayam and Kochulli in Malayalam and is used in Sambar and different types of kuzhambu..i tried it as thuvaiyal n this goes very well as side for sambar saadham, rasam as well as side for idli n dosai…
Hyderabadi biryani is a traditional food. It is a traditional celebration meal made using goat meat or chicken with rice and is a staple of Hyderabai cuisine. This variety is very popular in the city of Hyderabad, India. The blending of Mughlai and Telangana style of kitchens of the Nizam, ruler of the historic Hyderabad State, resulted in the creation of Hyderabadi Biryani. I tried out this biryani using vegetables and served withBoiled egg fry and onion raita .