On my last visit to India I had this at a restaurant in Erode and really liked it. I have been trying to perfect this recipe for a while to get the restaurant taste, bit this is almost close.
We cook mushroom as an alternative for the days you cannot have non-veg. I used local brown wild mushrooms but any mushroom works.
This is an excellent alternative for regular dosa and takes very little prep time. If you don’t have Oats flour handy, dry roast Oats for 2-3 mins until they are brown and grind into fine flour.
You can add rice flour to make it crispy like Rava dosa. I added wheat flour instead and wasn’t crispy.
A simple recipe that takes just a few minutes for a very tasty Oothapam. I usually make these on 3rd or 4th day after grinding rice batter. Batter is more fermented and this gives it added taste. (more…)
I wanted to try chicken kheema for a long time. One of the times before I was going to make Idili I saw ground chicken at Whole Foods, couldn’t resist buying as they go very well together.
It’s been a long time since I posted a recipe. I guess I need some motivation here, come on guys!! cheer me up..
Sunday becomes special when cooking non-veg at home that’s why you can see lots of non-veg recipes in my site :) Especially with mutton I always like to try different recipes each time. I got this recipe from one of my Muslim friends. His food used to be very famous during college days. So after I started cooking I collected a few recipes from him.
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Medhu vadai is a very famous savory fritter, a common breakfast item in Tamilnadu served along with idili or ven pongal as combo. It’s also often soaked in Sambar or Curd and served as Sambar/Curd vadai.
I love to have this with coconut chutney as side or soaked in curd.
