Whenever I go through my old posts, especially the ones I posted when I just started blogging, I think to myself, “Oh, I should I have provided more information” or “the picture is so bad” or gosh, “what was I thinking when I wrote this” etc. Not that I am an expert or that I write any better but some things just stand out and makes me want to re-write those posts again. Incidentally Jaya of Desi Soccer Mom came up with a great event idea for re-posting and so I am posting this recipe for Bitter gourd Crisps…
- Breakfast/ Brunch /Tiffin Varieties
- Dosa Varieties
- Easy Vegetarian Recipes
- Karnataka Recipes
- Low Fat Recipes
- Vegan Recipes
Urad Raagi Dosa
Raagi Dosa served with Potato Curry I was happy when Madhuram announced the ingredient selection for JFI as Raagi. It had been a while since I cooked anything with this wonderful whole grain and this was an opportunity for me. Raagi (Finger Millet in English) a whole grain rich in iron content. Finger Millet is a mildly sweet, nut-like flavor and contains a myriad of beneficial nutrients. It is nearly 15% protein, contains high amounts of fiber, B-complex vitamins including niacin, thiamin, and riboflavin, the essential amino acid methionine, lecithin, and some vitamin E. It is particularly high in the minerals iron, magnesium,…
Methi Paratha (Fenugreek Flatbread)
Methi Paratha served with Dahi and Lima Beans Subzi (as side dish) A paratha(also spelled as parantha) is an Indian flaky, flat-bread made up of whole wheat flour. Dough is first prepared, rolled out and then cooked over a flat pan/tava.; ghee or oil is added during the cooking process. Sometimes veggeis, greens like fenugreek, spinach are added to the dough making the parathas healthy and delicious. For this recipe of Methi Paratha, methi/fenugreek is added while making the dough and then the parathas are made the usual way. Spinach paratha can be made similar way. My mom makes varieties…