Deep frying is becoming a rarity at our house now. Gone are those days when we would have deep fried stuff every week or so and yet managed to keep a tab on weight. OK, OK …..we were young then and we had our fair share of running and playing around and that helped to keep up balance. But then, I do make it on some special occasions. Dear Husband celebrated his birthday few weeks ago and I generously offered him the option of choosing his favorite deep fried food. He agonized as he had a tough job of choosing…
Indian Gooseberry (Amla) Rice (Nellikai Chitranna)
I got this recipe from my mother who had seen this on a Kannada TV program in Bangalore. Gooseberry are called as Nellikayi in Kannada. Indian Gooseberry is known to be a robust source of Vitamin C. Due to its strong, cooling and laxative properties it has been widely used in hemorrhage, diarrhea and dysentery. It also prevents infection due to the antibacterial and astringent attributes present in it. It has been widely used for treatment of leucorrhea and atherosclerosis. In India, consuming gooseberry is considered the best antidote against aging-related disorders. (Source) I found these gooseberries in the frozen section…
Spicy Rice Toor Daal Cabbage Onion Dosa (Sanna Polo)
This is a specialty in our Konkani (predominantly South Kanara) cooking. There is no good way of naming this recipe; the name that I have used is actually the description of this ‘Polo’. Even though I call it a Dosa, it is not the usual Dosa with urad daal and rice that we are used to. This is not eaten a main dish either, instead this is eaten as a side dish along with rice and plain daal during lunch/dinner. No other subzi, salad is required to go along with this as the taste of the “sanna polo” is predominant…