Peerkangai Kothsu – A Hearty Start
- 24
- November
- 2014
Breakfast is never my thing. I wake up every day with absolutely no intention to cook. I brew my coffee and just gear up. I feel that the level of creativity is high, when am not bothered about food and menu planning (or at least for myself)! Anyway…the weekends schedules are of different league…where I […]
Andhra Tomato Pappu – Southern Comfort
- 17
- April
- 2013
Also Known As Andhra Pappu. Tomato Pappu. Ketti Paruppu. Thakkali Kothu Paruppu. Tamatar Dal. Tamatar Dhall. If you stumbled upon this page thinking that’s its some kind of South American lentils concoction, you are in for a plain disappointment! But if you decide to stay on and read this entire post, you will be delighted to […]
Dosakaya Pappu – Hearty Meal:)
- 25
- June
- 2012
Also known as: Velarikai Kothu Paruppu. Velari-Pazham Paruppu. Ripe Cucumber and Lentils Curry. Well, I got introduced to this vegetable when I was studying in Hyderabad…its one of the delicacy that they used to serve at our hostel. I never saw anyone buying ripe cucumbers in Tamil Nadu before. So, initially I was very skeptical […]
Dhall Makhani – Mood For Cooking!
- 10
- May
- 2011
Dal Makhani: Once upon a time…when I was studying in New Delhi, they used to serve Dal Makhani in our hostel, quite often! Let me refresh your memory by saying ‘Makhani’ means buttery. Somehow, our cook completely misses the whole idea of adding it to the dish! He exactly knows how to ruin a particular […]
Arai Keerai Sambhar: Ingredients Greens 1 bunch – cleanedGreen chilies 3 slicedGarlic 4 crushedOnion 1 large choppedTomato 1 large choppedChick peas/chana dal 1 cupThuvar dal 1 cupSaltTurmeric 1/4 spoonChili powder 1 spoonSambhar powder 1 spoonTamarind paste 1/4 spoon For Tempering: Oil few spoonMustard seeds 1/4 spoonCumin seeds 1/4 spoonAsafoetida 1/4 spoonCurry leaves few. Method: Cook […]
Ivy Gourd Leaves with Lentils
- 05
- February
- 2009
Kovai Ilai Dhall: Ivy Gourd Leaves Soup. Kovai Thazhai Dhall. Kovaikkai Keerai Kothu Paruppu. Gherkins Leaves in Food preparations. Dhondakai Greens in Cooking. Tinda / Tindora Leaves in cooking. Dondaikai Koora Pappu Chaaru. Ivy Gourd is considered as weed in many parts of the world and even in India. It comes under the Cucurbitaceae family(Family […]
Vendhaya Keerai Kothu Paruppu
- 09
- September
- 2008
Methi Dhall: These greens are known as Methika in Sanskrit. Menthilu in Telugu, Methi in Hindi, Vendhaya Keerai in Tamil. Its Botanical name is Trigonella foenum and English name is Fenugreek leaves. Fenugreek leaves are body Coolant. It has laxative and diuretic properties. It is said to tone the tissues. Astringent – causes contraction. Relieves […]
Mango Dal / Mango Pappu Chaaru
- 25
- August
- 2008
Mango Dhall:I like the way punjabis serve their talli. In their dhall…I would always find raw chopped mangoes. Something tangy in dhall will be really special. So thought of making mango-dhall today. Ingredients: Kili Mooku Manga( Raw Mango 1 large) chopped along with its thick skin, deseed. Moong Dal 1 cup Salt Turmeric pinch Green […]
Mung Dhall – Simply the Best!
- 10
- March
- 2008
Ingredients: Moong/thoor Dahl/Lentils – 1 cup Onion 1 large chopped Tomato 1 chopped roughly Green chilies 2 chopped Salt Turmeric powder – 1/4 spoon Cumin seeds 1/2 spoon Oil few spoons. Method: Pressure cook lentils along with salt, turmeric powder and few spoons of oil….till tender. In a pan, heat oil. Add cumin seeds and […]
Squash Dhall
- 10
- March
- 2008
Squash Dahl:Ingredients:Squash 3 large Thoor Dal 1 cup Salt Turmeric pinch Green chilies 3 fienly chopped Onion 1 small finely chopped Garlic 6 clovs fienly chopped Tomato 1 large chopped Cumin seeds 1 spoon Asafoetida 1 pinch Oil few spoons Green Onions 4-6 chopped. Method: In a pressure cooker, cook thoor dalt with salt and […]
