Indulge In The Taste

The famous traditional South Indian food. Crepe filled with awesome potato masala !!! Ingredients: Serves 6- 8 dosas For masala: Boiled and mashed potatoes without skin - 2 large Onion - 1 medium chopped Green chilli - 2 split Mustard seeds - 1 tsp Urad dhal - 1 tsp Salt as required Turmeric Powder - 1/2 tsp Chilli Powder - 1/2 tsp Channa dhal - 1 tsp Coriander/Curry leaves - 1 tsp For Dosa: Dosa batter - as required (salt added) Oil - as required Preparation: Masala: Mash the potatoes well and give a kneading if required. Heat 2 tsp oil in a kadai. Saute the mustard seeds, urad dhal, channa dhal and green chilis. Add onions and fry well. Add turmeric and chili powder. Stir for a minute. Add the mashed potato and enough salt. Mix well adding little water if the moisture gets dry. Keep mixing in low flame for 5 mins. Garnish with coriander leaves and keep aside. Masala Dosa: Heat a skillet. Spread the dosa batter in a thin layer as for a regular dosa with some o

I'd say it is simple yet crunchy :) I had this today for my breakfast. I made it in 10 mins max !! And, there is no cooking time. I have sent this to Divya's Show me your salad . And you can view the round up here . Ingredients: Peeled and cut apple - 1 (I prefer a cold one from the fridge !!) Whipped cream - a little generous Honey - as you like Chopped walnuts & sliced almonds - less than a handful Method: Place the cut apples in the serving bowl. Top with whipped cream, followed by honey. Garnish with walnuts - almonds and serve immediately !

This is for the ones who like to try something new "always" like me !! This combo has got the carbs as well as proteins. So, it is filling , nutritious, yummy, spicy and tasty!! Ingredients: For minty potatoes: Peeled potatoes (With skin tastes even better !!) - 1 large, cut into wedges or any chunky size that u like ! Turmeric powder - a pinch Chilli powder - 1/4 tsp Mint leaves - 10 -15 Oil - 2 tsp Water as required Salt as required For Garlicky Long beans: Long beans - Ends cut and cut into 4 inch long pieces Garlic - 2 pods cut roughly into bits Turmeric powder - a pinch Chilli powder - 1/4 tsp Oil - 2 tsp Water as required Salt as required Method: Basically both recipes are similar. Minty Potatoes: Heat 1/2 tsp of oil in a non stick pan. Add the potaotes. Fry for a min. Add salt, turmeric powder and water, cover with a lid. When the potatoes are cooked well (firm and not mashed), make sure all water is absorbed. If not drain the rest of wate

I got too many ripe lemons from my garden. To use them I thought of a pickle recipe. The inspiration for this recipe comes from two people. My grand pa - actually gave the base recipe. My roommate - likes this a lot. The shelf life of this pickle is about 2-3 weeks when kept in a warm place. I've sent this recipe to House of Annie's Grow Your Own blogging event !!! It is an event featuring recipes made using home grown ingredients  :) And here it is : Grow Your Own roundup #38 - Thanks a lot, Nathan. Ingredients: Lemon - 10 (small size) Ginger - 5 one inch pieces (Skin peeled) Green chillies - 10 Salt - 10 tsp For thadka: Red chilli flakes - 2 tbsp Red chilli powder - 2 tsp Mustard oil - 7-10 tbsp Mustard seeds - 1 tbsp Urad dhal - 1/2 tsp Fenugreek powder - 1 tsp Method: Wash the lemons, ginger pieces and chillies. Allow them to dry completely. These and 1 1/2 tsp of salt should be arranged in layers in a sterilized dry glass jar. I used a tall and narro

Well, this idea sudddenly dawned on me when i was brainstorming to use the left over strawberries. I made a very small batch and it turned out great !! My strawberries are a bit tangy,  so I made them real tangy :) Ingredients: Strawberries - cut into small chunks - 1 cup Sugar - 3/4 cup Lemon juice - a min of 1 tsp upto the tanginess you desire. Method: Simple ! Put all the ingredients in a sauce pan. Bring it to a boil in medium flame. Remove the foam that forms on top now and them. Keep stiring and mashing the pulp with a spoon. It is ready when the pulp is all jammy and quite sticky. Store in a sterilized dry glass jar with lid. Shelf life is a week. Never use water during the process.

  Ingredients: Serves 2 Curry leaves, Mint leaves, Coriander leaves - equal part of each making 100 gm Shredded coconut - 2 tbsp Mustard seeds - 1 tsp Green chilli - 1 Split roasted gram - 1 tsp Salt - as required Oil - 1 tsp Method: Heat the oil in a pan. Saute the mustard seeds. Add the rest of the ingredients and fry on a medium flame till the greens begin to get tender. Switch off the heat and grind this to a fine paste in the blender using required water. Serve hot with idli / dosa.