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I used the left over chopped mixed vegetables from the baked vegetable jalfrazi, to prepare Mexican rice. The recipe is from my old recipe files and is by no means authentic. I liked the flavors of...

Read rest of the story at my blog, http://sailusfood.com.

I used the left over chopped mixed vegetables from the baked vegetable jalfrazi, to prepare Mexican rice. The recipe is from my old recipe files and is by no means authentic. I liked the flavors of cumin, tomato sauce and worchestershire sauce mingle with the vegetables and rice. The recipe calls for cheese and cream [...]

Baked Vegetable Jalfrazi with Home made bread Though this recipe is time consuming in terms of preparation, its worth the effort and time. Makes for a satisfying, nutritious, and delicious one pot...

Read rest of the story at my blog, http://sailusfood.com.

Baked Vegetable Jalfrazi with Home made bread Though this recipe is time consuming in terms of preparation, its worth the effort and time. Makes for a satisfying, nutritious, and delicious one pot meal. And not to mention, its a great way to get Nehal to eat his vegetables. Be prepared for some good amount of chopping. [...]

If I told you that this tambram girl has never been able to make fluffy idlis from the scratch, would you believe me? Well it was the case until I tried out Sanjeev Kapoor's Poha Idlis that featured the Healthy Breakfast episode in the near past.

They turned out white, soft, fluffy - and these are perfect for people like me - from whom the perfect idlis have been largely elusive.

I followed the recipe to the T. And there's no reason why these should make perfect dosas or Uthapams. I can swear I downloaded the pics from the camera and its odd how I can't seem to find them in my quite empty formatted notebook.

The picture will be updated the next time I make them, which I promise will be soon.

The recipe is from Sanjeev Kapoor's website, where each week's episode recipes are displayed for two weeks and I copied them down before they vanished. The recipe yields about a dozen medium idlis, and you can easily double the recipe to make dosas the next day.

POHA IDLI
Recipe Source : Sanjeev Kapoor / Khana Khazana

Preparation Time : 10 hours

Cooking Time : 30 minutes


Ingredients

1/4 cup Pressed Rice (poha)
1 cup Rice rawa (idli rawa)
1/4 cup Split black gram skinless (dhuli urad dal)
Salt to taste
Oil for greasing

Method

Soak idli rawa and poha in water for two hours.
Wash urad dal and soak in water for two hours.
Grind idi rawa and poha with a little water to a smooth batter. Transfer into a bowl.
Then grind urad dal separately to a smooth paste using little water. Transfer into the same bowl. Mix the two batters and allow set aside to ferment for eight to ten hours.

Heat sufficient water in a steamer. Grease the idli moulds. Add salt to the batter and mix well. Adjust consistency. Pour spoonful of batter into the moulds and place them in the steamer. Steam for about ten minutes or till done. If a skewer inserted into an idli comes out clean, the idlis are done. Take the moulds out and set aside to cool slightly before demoulding the idlis. Serve hot with chutney and sambhar. This is my submission for WBB - Grains in my breakfast hosted by Aparna of My Diverse Kitchen.(c) Nandita Iyer 2008

Pulusu aka stew is a typical Andhra preparation which is a tamarind based gravy dish that provides a tangy flavor to vegetables, lentils (pappu pulusu), meat (mamsam pulusu) or fish (chepala pulusu)....

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Pulusu aka stew is a typical Andhra preparation which is a tamarind based gravy dish that provides a tangy flavor to vegetables, lentils (pappu pulusu), meat (mamsam pulusu) or fish (chepala pulusu). Pulusu originates from the word ‘pulupu’, the tangy flavor of tamarind or lemon. In our parts of Andhra, jaggery or sugar also [...]

Meera concludes her article on traditional Maharastrian food with a focus on snacks and sweets, including festival delicacies. Thank you, Meera, for giving us an indepth article on every day, home...

Read rest of the story at my blog, http://sailusfood.com.

Meera concludes her article on traditional Maharastrian food with a focus on snacks and sweets, including festival delicacies. Thank you, Meera, for giving us an indepth article on every day, home cooked Maharashtrian food. ~Sailaja Sailaja invited me to write about Traditional Maharashtrian Snacks and Sweets. It sure was a very delectable invitation which instantly took me [...]

The only coordinated 'set' in my kitchen are the dishes; almost everything else is an haphazard collection assembled over the years. And this casserole is undoubtedly one of my favorites. It is 32 years old, and has traveled across 8 cities and two countries. It occupied the pride of place in my mother's kitchen and it does now in mine. Curries and biryanis, soups and gratins, noisy dinners, Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com

No blasphemy here. That is honestly the name of the drink. This Italian hot chocolate is so delicious and indulgent, it is assumed it can't be chaste! In fact the author has compared drinking it to a religious experience :-) I really didn't need further encouragement but as luck would have it, Padmaja's fabulous Fairtrade Goodie Bag arrived in the mail (thank you dear!). Nestled between the Ashwinihttp://www.blogger.com/profile/05982958379716509724noreply@blogger.com

Vangi Bhath Brinjal is a prized possession in my kitchen. I know a few of you will wince on reading that. I love brinjal cooked in any form! This vibrant purple beauty has always been my favorite...

Read rest of the story at my blog, http://sailusfood.com.

Vangi Bhath Brinjal is a prized possession in my kitchen. I know a few of you will wince on reading that. I love brinjal cooked in any form! This vibrant purple beauty has always been my favorite since childhood. Yesterday there is a bit of chill in the air with no sunlight, pretty dull kind of weather [...]