Skip to content Cooks in: 40 Minutes
Serves: 3 People
Dill weed is a unique perennial herb with pleasant anise-like flavor. Its sprigs (leaves), as well as seeds, are employed as a seasoning in various cuisines worldwide. It is a good source of minerals like copper, potassium, calcium, manganese, iron and magnesium. The sprigs of the dill weed have antiseptic, digestive, and carminative properties. Continue reading →
Cooks in: 20 Minutes
Serves: 2 People
This dosa variety is a speciality in Azhvarthirunagari Temple of Navathirupathi, which is offered as Neivedhyam to Perumal and then distributed to the devotees. Salt is not added, but the spices gives a fantastic taste. Moreover jaggery syrup and pure ghee is poured over each dosa which increases the taste! I used whole jowar grains for this recipe and it turned out so good. Continue reading →
Cooks in: 40 Minutes
Serves: 3 People
Kapuriya or Gora is a popular dish of Surat. Rice and dal are the main ingredients for this recipe. It is a Gujarati version of South India's Upma kozhukattai with a slight chang. First the ingredients are half cooked in hot water, made into balls and later on steamed. Fresh toor are added during winter season when it is available in plenty. Try this simple protein and fibre rich tasty delicacy with millet. Continue reading →
Cooks in: 30 Minutes
Serves: 3 People
Dhuska or Dushka is a popular deep fried snack eaten all over Jharkhand. The main ingredients are rice, dal and sometimes boiled potatoes are also added to this savoury dish. The bread is then deep fried. It is often served with aloo matar sabji, sauce or chutney. Instead of deep frying, I used the paniyaram pan for frying and replaced rice with Kodo millet and added some veggies. A healthy and yummy dish is ready! Continue reading →
Cooks in: 20 Minutes
Serves: 2 People
This is an heirloom recipe of Tamilnadu. Traditionally this dish is made with sour buttermilk and rice flour. It can be served either for breakfast or as evening snack. As the Upma is well spiced, it does not need any side dish. Ragi is rich in calcium and iron, has a high fibre content, reduces blood cholesterol and also regulates blood sugar levels. Continue reading →
