Quinoa is a very nutritious grain with high protein. It has high dietary fiber, magnesium and iron. It is a nice substitute for rice. I love the crunchy taste when cooked.
Newbie Cooking
Chilli Bhaji/Milagai Bajji/Mirchi Bajji
The first thing which comes to mind on a rainy day is a cup of tea and some hot bajji’s. And of course you can pretty much get it at any roadside shop. Batter consistency is very important for making nice crispy bajji’s. The South Indian versions don’t have anything stuffed inside the chilli.
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Medhu Vadai/Ulundhu Vadai
Cook Time :20 – 30 Min | Servings : 4 Persons
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.
Dry Pepper Chicken Fry / Kozhi Milagu Varuval
Cook Time :20 – 30 Min | Servings : 3 Persons
Black pepper is a great medicine to treat cold. Our ancestors say it provides relief from sinusitis and nasal congestion.
This is a dry gravy which can be accompanied with chapathi or rice. This recipe is from my MIL. Fresh ground pepper & cloves and curry leaves gives that extra flavor to the recipe.
Kongunadu Kozhi Kuzhambu & Varuval / Chicken Gravy and Fry
Cook Time :30 – 40 Min | Servings : 4 Persons
Hurray, It’s time to celebrate !! My blog reaches 1000+ likes and 500+ Email subscribers.. My hearty thanks to everyone for your support!!
Anyone from this region definitely knows this recipe. This is a very authentic one made in Kongunadu region. I don’t remeber a weekend without this at home.
Aloo Methi Subzi/ Fenugreek Potato Fry
Cook Time :20 Min | Servings : 2 Persons
Lot of us love potato cooked in different forms. But potato as such is loaded with carbs, while you enjoy aloo try adding fenugreek and get some nutrition. This one goes well with Chapathi/ Roti.
Tomato Sambar/ Thakkali Sambar for Idli and Dosa
Cook Time :20 Min | Servings : 3 Persons
Sharing a very simple recipe prepared in Kongunadu area for idili/ dosas. Anyone from that area would definitely have tasted this.
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