Background:
Looking for healthier alternatives from the regular coconut chutney that is a side to most of the ‘tiffin’ I make, I discovered ‘peanut’ chutney when one of our friends visited. From then on, it is a standard fixture in my house with dosas and as a spicy spread on bread.
Stuff you will need:
Peanuts aka Groundnuts […]
Continue reading about Spicy peanut chutney aka savoury peanut butter - healthy too!
Background:
I make this when I am tired of the regular varieties of upma that cannot handle masala all that well. This is also a good way to use leftover pasta. This recipe is versatile and lends itself to many variations.
Stuff you will need:
1 cup pasta (penne/fusili/macaroni/shells) - boiled, drained
2 tsp oil
1 tsp cumin seeds
3 small […]
Continue reading about Pasta Upma - A different spin on pasta and upma
Background:
Poondu rasam is the somewhat distant cousin of the regular rasam I made. One that visited once in a blue moon. Being married to a person who’s definition of masala started with garlic, it is not easy to incorporate this pungent pod in most of my dishes. I would sneak it in sometimes in other […]
Continue reading about Poondu Rasam - a flavorful garlic soup with tomatoes and lentils
