Let me start with a question before I start off with the recipe. You borrow a cookbook from the library, you find about 10 recipes that you like and plan to try them in coming weeks. Ok, so you need to refer them in days to come. What do you do? You write down all the 10 recipes in a notebook verbatim. You make some shorthand notes of the recipes. (which only you understand :-)) Go online and buy that book. Other ( I would be interested in knowing this option) OK, so I borrowed this Pillsbury Bake-Off Book…
Indira’s Chanadaal, Vermicelli Sabudana Kheer/Payasam
Come to think of it, I should have started my first post for the New Year with a recipe for something sweet. After all it is customary isn’t it? I followed this protocol the previous 2 years, but then this year I strayed away and started off with this, something savory, sinful yet delicious. So am I trying to be different this year and break some grounds? Nah, the pictures for the payasam were not ready on time and hence I could not make this the first post to kick start the New Year. The source of this recipe is…
Bonda Soup Recipe
I am thrilled to kick start the New Year with one of my favorite recipes, Bonda Soup. It is a famous appetizer served in Sagar/Darshini restaurants in Bangalore. If you are unfamiliar with this recipe, then loosely put Bonda a round deep fried snack is dunked in hot a lentil soup. Bonda is made of soaked urad daal referred to as Uddina Bonda(Kannada) has a crispy outer shell and soft, fluffy on the inside. Putting it in a simple way, Bonda is nothing but Medu Vada except that it has a round shape with no doughnut hole in the middle.…