For those in the United States hope you had a wonderful long Easter weekend. We had a relaxing three days, giving us a break from the hectic and sometimes crazy weekdays. The weather was perfect; not too hot or cold, accompanied with a beautiful sunshine that lifted the spirits up. For most part I stayed away from the kitchen; surviving many times on Maggi or takeout food. But on days when I cooked, I made something quick and delicious reminiscent of the carefree days of the past. Appe Huli is speciality of the Havyakas residing in the Yellapur, Sirsi, Sagar…
- Breakfast/ Brunch /Tiffin Varieties
- Daal Rasam Sambhar varieties
- Easy Vegetarian Recipes
- Indian Festival Recipes
- Light Vegetarian Lunches
- Low Fat Recipes
Spicy Broken Wheat Pongal/ Dalia Khichidi
Pongal is a famous tiffin item in South India. It is usually made of rice and moong daal in a pressure cooker with appropriate seasonings. I mostly make it with rice the traditional way, on occasions I make it with rava (Rava Pongal) but this time I made this Spicy Pongal using broken wheat/dalia. I had a packet of broken wheat lying in the pantry for a long time and was looking for ways of using it. I have tried some kheer with it before, but have not used it much in regular cooking. After looking around on the web,…
- Coconut based Curries / Gravies
- Daal Rasam Sambhar varieties
- Easy Vegetarian Recipes
- Indian Vegetarian Side Dishes
- Low Fat Recipes
Cabbage Coconut Curry/ Cabbage Kootu
I vaguely remember eating this daal curry at a friend’s place years ago. Her mom had made this for lunch, and she had served it very lovingly. This recipe was new to me then and I recall having taken generous serving of this yummy curry. In Konkani cuisine we have quite a few varieties of daal curries, but they use red chillies for making the coconut masala while this uses green. I had made a mental note of the recipe and now I make it often though substituting cabbage with vegetable I have on hand. This recipe well suits our…