Tiffin Sambar

 This can be easily one of the best tiffin sambar recipes I’ve tasted. I get so happy when I find these kind of gems(aka recipes) online(link given below). Savor this with some steaming hot idlis in this cold weather. 

Enjoy! 

Street style Veg Fried Rice

 Just like pulav, I am struggling to get that THE flavor of fried rice that’s available in Indo Chinese restaurants. Every time I see a recipe with slightest difference than what I’ve tried before, I try again. 

So did this particular recipe pass my taste test? It kinda did, but not 100%. But to be fair, this is supposed to be street style fried rice(which I’ve never tasted), not restaurant style, and also I didn’t stick to the recipe 100%. This recipe is very close to what I want to achieve. This gives me a good base to work upon. 

This recipe is from a Chef Ranveer Brar(link given below).

Do try! 

 

 

Gobi Manchuri

 This recipe is from one of the first blogs I stumbled upon, many many many years back.  

I’ll be honest, ordering this from a restaurant is much, much, much easier than making it at home. Frying gobi takes FOREVER!! If not for this step, everything else is manageable. I wanted to invest in an air fryer just for this purpose alone. Never got to it though. Anyways, here’s the recipe. 

Savor this tasty dish in this cold weather. 

Happy Thanksgiving! 

Vangibath - 2 (from scratch)

 Here is one more recipe for vangibath by making vangibath powder from scratch. This recipe(link given below) uses stone flower, which gives a very distinctive taste to the vangibath. I have tweaked(guessed) the quantity for one time serving and given it below. Do try.. 

Easy Rave paayasa/ Easy Semolina Kheer

 Stuck on what to do for DeepavaLi? Try this easy peasy payasa(kheer) recipe. My mom always made this along with puLiyogare or Lemon rice, and my brother and I just loved this combination. 

The only catch in this recipe is the amount of rave(semolina) to be used, as rave tends to thicken no matter how much water you put. The trick is to use as little rave and as much as liquid as possible. 

Another beauty of this recipe is that you can adjust the recipe as you go along without too much of a hassle. For the same reason, I don’t have exact measurements of ingredients as I tend to adjust along the way. So I’ll just give here a rough estimation and you can build upon it according to your taste. 

Do try! 

Happy DeepavaLi!! 

Drakshi Godambi is getting sucked in like in quick sand :)

Avalakki Oggarane - Poha - (No onion)

 Generally in Avalakki oggarane one cannot skip onions. Onions is one of the main taste giving ingredients to the dish. But this particular recipe is made without onions, without impacting the taste much. The chef uses a paste of green chilies and coconut, instead of adding them separately, and roasts it nicely, which gives this dish a unique flavor. 

Avalakki can be made this way for festivals, also for no rice diets. 

Enjoy! 

Happy Dussehra! 

Kaayi SukrunDe

Kaayi Sukrunde is one of my all time favorite sweets. It is basically made for thithi/shraaddha in our community. It is coincidental that I am putting this in pitru paksha. VaDe, Paayasa and Sukrunde is standard in every shraadha. Hence my mom never made it at home as regular sweet. Recently got to know that people make it as devi prasada too. I have to check if this is the case in our community too. 

Anyways, this particular recipe I found online(link given below) was spot on. My mom also gave me certain tips, which I will update later, or probably make a different post. Sukrundes stayed crunchy even after few hours.