Black Chana Curry Curry is a popular dish from Kerala that is usually served with Puttu. This dish is usually prepared and served with idlis in our household as we rarely make puttu.
Beerakaya is rich in fiber but most of it is in its skin. So, peeling them and discarding them results in loss of fiber. This Beerakaya Pottu Chutney as the name suggests is a thogayal that is made with Beerakaya Pottu which is nothing but the peeled skin.
Creamy Whole Wheat Pasta and Spinach as the name suggests is a simple, yummy, healthy pasta that is prepared with our family’s favourite Béchamel Sauce.
Spinach Dal as the name suggests is a simple, tasty dal that is made with Spinach or any greens like Arai Keerai, Siru Keerai or Thandu Keerai.
‘Panakam’ is one such drink which is made especially during Sri Rama Navami and Narasimha Jayanti and also acts as a coolant in summer.
Any dish that is simple, bland can become scrumptious because of the Midas Touch of Raw Mango Badhal. It is a great accompaniment for upmas.
Onion Rice as the name suggests it is a simple rice that is prepared with mostly left over rice. It becomes a perfect lunch box recipe on lazy mornings.
Anumulu Pulusu is made on Sankranti i.e. for Pongal festival. Markets are flooded with anumulu/motchai during the season and it is made with the fresh anumulu.
Vallarai Keerai Thogayal is a kind of chutney that is prepared with vallarai keerai. Served with rice topped with ghee, or as a side dish for Idli – Dosa.
Coconut dosa is usually made with a lot of dessicated coconut for softness but in this recipe we are going to achieve this by adding porridge to the batter. This dosa does not require any fermentation so you can make dosas right away!