raw banana flower bracts pounded in a rock mortar and pestle, added curd, raw green mirchi paste along with a heavy dose of mustard then tempered with traditional spices in peanut oil … Its all.. simple yet a bliss to eat in. yes.. a bliss.
Do you cook once and eat it for a week? yuck! (sorry, I honestly didn’t mean to insult you) Are you killing your kid’s taste buds and enthusiasm with stale, reheated, boring food? Don’t you agree defrozen items from a Microwave Oven can never ever compare with a Mother’s warm and fresh magic delicacy?
In a world obsessed with Calories but not Kitchen Wisdom, at times when eating out is considered convenient and fashionable but cooking your daily food is looked down, with families hardly having enough time to cook, sit down and eat together, if your kid is NOT saying this everyday, every week, at least once in an year, then you as a parent is a complete failure:
“<grins>Mommy! You are the best cook in the world</grins>”
PYKFTW – NTWFYK
In the Pic below is one of the super man snacks that a kid can get… minapasunni
Wanna dine light but with hellafa fiber, anti-oxidants, low-calorie-high-energy cereals and essential elements with a punch of herbal medicine right in your kitchen? Taste this raw mint, cumin, coriander, saunf, red chilli and turmeric that went into the making of simple rotis served with a spicy curry of cabbage, carrot and beans.
When the dominating aroma of fresh mint reaches your nostrils, the strong flavor fills your palate and the cool aftertaste makes you close your eyes and bend your head back, then you know you are ready for dinner 🙂
Not to mention the heat it all generates, you surely would be more resilient to the winter weather 🙂 hail the herbs.
Kitchen Credits: Master Chef Latha
millet mania continues.. The #sunday #experiment with the finger millet balls and horsegram rasam turns out be finger-licking delicious.
If you are an energy freak but likes a zero glucose, zero fat, zero cholesterol recipe, then this wonder combination with superb amounts of soluble Fiber, symbiotic bacteria, Iron, Potassium and Zinc will be on your menu, salute the Leguminosae. You don’t need guts of steel to digest these but the health burst will surely be visible the next time you go for a hike or hit the gym.. Along with that heavy coat of nicely baked onions and ginger, this will also help tune your body to maintain a steady temperature no matter what the weather is.. Try it out and lemme know. Traditional Indian Recipes never let you down 🙂 #sunday #experiment
“పుల్లట్లు”, “చల్లట్లూ” పాత తరం బాబూ .. “పంచట్లు” కొత్త తరం .. 🙂
Stack them all like a burger and take them in one-bite-at-a-time with accompanying ginger chutney 🙂
Flattened rice and curds soaked overnight, add little salt while making the batter and pan fry them into palm sized cookies with different vegetable top-ups… Tomato, peppers, onions, carrot, mint/coriander… served with ginger or sesame chutney.. Enjoy the sunday.
Do you see the yummy glow from the hand-rolled jowar roti (sorghum tortilla) served along with rock-crushed raw garlic-onion-lemon-mirchi in the sides and spinach-potato-spice-curry...? yey! I got it so well the very first time.. yes yes I made them all except the spinach curry 🙂 #great #old #indian #village #tradition #recipe
add gentle amount of curd and rice flour for the batter to spread smoothly on the pan.. your likes of mirchi and coriander would let it melt in your mouth along with supplementing coconut chutney.
Its a bitter bliss 🙂 A cup of white rice served with a spicy chutney made with the bitterest of gourds, sesame seeds and the flavorsome asafoetida.
చలచల్లని చలి గాలుల్లోనూ ఉడుకుల వేసవి సాయంలోనూ
కాలాతీతం కావ్యోద్దీపం వెచ్చని పచ్చని ఉల్లి పకోడీ
వద్దనగలమా కాదనగలమా వద్దని కాదని వదిళెళ్ళడమా
ముందరి కాళ్ళకు బంధం వెయ్యదె వెచ్చని పచ్చని ఉల్లి పకోడీ.
Andhra’s staple food that is a science in itself. Simple to prepare yet very tough to get it right, energy warehouse for all ages, delicious in many varieties and is a true signature of whoever makes it. From grinding the lentils well aerated to mellifluously folding them in shape, from uniformly frying em golden yellow to nicely soaking all in full fat curds n spices, VADA is one dish that always gets all guts on 🙂
Back by popular demand for a potluck 🙂 and of course it would go on stage as Dahi Vada today 🙂