Thursday, April 23, 2015

Puli Chutney, Tomato-Tamarind Chutney

          As I had mentioned in my previous post ' Vendiya Paniyarams ', this is the chutney that I served them with. Those paniyarams would go well even with coconut chutney, but I personally felt that this chutney was the best combination with them. As we add some tamarind to the chutney, it's more tangy and the coriander and cumin seeds give a nice flavor too and of course, this chutney would go well with idlis and dosas too..
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Tuesday, April 21, 2015

Vendaya Paniyaram, Fenugreek Paniyaram

          We love Paniyarams at home, both the sweet and savory versions, I have posted a couple of them in my blog too. Usually we use the leftover idli/dosa batter to make the savory paniyarams, we add some sauteed onion, chillies to this batter and make the paniyarams, today also for these Vendiya/Fenugreek Seeds Paniyaram, I have used leftover dosa batter, but in a slightly different way. This is a friend's recipe, she made this for me once along with some Puli Chutney ( will post it next ), hot, hot paniyarams with that chutney was simply too, too good. As usual, I got the recipe from her and tried it out, it came out really well, do try this out, the next time you have some dosa batter left..
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Thursday, April 16, 2015

Eggplant And Paneer Curry

          I make paneer at home, at least once in 2 weeks, since my daughter likes it very much and mostly instead of doing a curry with paneer alone, I cook it along with some vegetable. I usually add capsicum, peas, spinach or even cabbage, this time I wanted to try it with eggplant/brinjal. Sauteing the eggplant and then mixing in paneer pieces would have worked too, but I made a curry with grilled and mashed eggplant and paneer. At home, we like the smoky flavor from the grilled eggplant, if you don't like it then peel, cook and mash the eggplant. The curry was delicious with a nice flavor, we had it with rotis but it would go very well with naans or even with some light pilaf..
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Tuesday, April 14, 2015

Sigappu Aval Payasam, Red Poha ( Rice Flakes ) Kheer

          Happy Tamil New Year ! usually at home, on this day, apart from a special puja and going to the temple, the afternoon lunch is a traditional one with rice, sambar, curries along with vadai and payasam. As we're in Bangalore now, it's not a holiday today, both my husband and daughter are not at home for lunch, so I just made some Aval Payasam/Kheer. I have used organic red aval, since that's the only one that I buy now and I have used jaggery and coconut milk. I can say, this is the most easiest of all payasams/kheers, a little time for soaking the rice flakes/poha and extracting the coconut milk and hardly 10 minutes of cooking. I thought, I'll keep it ghee-free, so instead of the usual ghee-roasted cashews and raisins for garnishing, I have used some chopped dates..
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