Vadacurry is a yummy and wholesome side for idlies ,dosais and even chapathis. It is quintessentially south Indian and especially a Chennai delicacy so to say. It must’ve been a clever creation of an innovative chef who needed to use up either too much masala vadai batter or fried masala vadais. So the traditional way…
Ven Pongal
Ven Pongal is a simple , popular breakfast dish from south India . It is a mixture of rice and moong dhal cooked together and seasoned with ginger , pepper corns , jeera ( cumin) , cashews and curry leaves. There are different ratios and methods of doing the dish . Pongal can be had…
Prawn biryani
Prawns are versatile and they can be used in curries , tikkas, stir fries , cutlets ,vadais and rice dishes . Prawns impart their flavour to any dish they are used in . Smaller prawns are definitely more tastier than huge varieties . I use home made prawn stock to make my curries and biryanis…
Moong Dhal halwa ( Pesara pappu halwa)
Moong dhal halwa is a very simple, easy yet tasty dessert . It needs just four ingredients . You can make it during festivals or as prasadam for poojas. Dry roasting the moong dhal is the most important step in this recipe , you have to roast it so the aroma of the dhal is…
Sprouted Moong beans sundal
Green Moon beans are a power house of nutrition. They can be eaten in soups or as dhal or as pesarattu ( a dosa mads with moong bean batter ) .Sprouted beans are extra nutritious. It’s is easier to pre prepare the moong beans and freeze, so they are ready to be used in a…
Kang Kong Stir fry ( water spinach )
Kang Kong is the Chinese name for water spinach . I cooked it the way Chinese cook it , or atleast how we Singaporeans cook it . Ingredients : onion -1/2 finely chop 5-6 garlic pods – chop finely Fresh Red chilli – bird’s eye chilli – 3/4 chop finely ( more if you want…
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