Tadka Times

– Add oil in a pan and sauté cloves, cinnamon, bay leaf and cumin seeds.  – Once the cumin seeds splutters, add onion and sauté till it becomes golden brown.  – Then add soaked rice, salt and water and cook with the lid closed.  

– Smash the left over idli’s, add 2 tbsp besan flour, 2 tbsp rava, 2 finely chopped onions, grated ginger, chopped curry leaves, chopped green chilly, asafoetida powder, 1/2 tsp red chilly powder and salt – Mix everything well and if required sprinkle some water and deep fry in oil Virus-free. www.avast.com

– Add oil and sauté chopped ridge gourd pieces, tamarind, ginger, red chillies, bengal gram and urad dal. – Grind it to a coarse paste with salt.

– Soak 7 cashews in hot water and grind it to a fine paste – Add coconut oil, cardamom, cinnamon, cloves, curry leaves and then add chopped onion and saute for a few minutes – Then add slit green chillies and ginger garlic paste and saute for a few minutes – Add chopped carrot, beans,…

– Grind ginger, green chillies and cumin seeds to a fine paste. – Add raagi flour, 2 tbsp rice flour, grounded ginger green chilly paste, beaten rice, salt, water and soak for 10 mins. – Make dosas or uttapam in uttapam pan. Cheers

– Add sliced skin potatoes, smashed garlic, smashed ginger, smashed 1 small onion, red chilly powder, sambar powder, turmeric powder, little oil, salt and water and switch on the stove.

– Pressure cook toor dal, fenugreek seeds and turmeric powder. – Add oil in a pan and sauté tomato purée, tamarind paste, jeera powder, pepper powder, slit green chillies, chopped ginger, salt and boil it for sometime. – Then add the pressure cooked toor dal paste to the boiling rasam. – Add ghee in a…

– Grind 5 red chillies, 1 piece ginger, tamarind, 1 bunch coriander leaves, 1 bunch mint leaves, little curry leaves and salt to a fine paste. – Coriander leaves should be equal to/more than mint leaves. – If mint leaves quanity is more, thuvayal will taste bitter. – Add oil and sauté vadagam, broken urad…

– Grate coconut and sauté until golden brown. – Pressure cook bengal gram until soft and smash it in ladle. – Mix grated coconut, smashed bengal gram, chopped onion, green chillies, tadka, salt and coriander leaves.  – Sprouted gram and veggies are optional. – Add salt water and hot water to rice flour and knead…

– Soak 1 cup white corn and 1/4 cup urad dal for 6 hrs and grind it like idli batter. – Mix all the ingredients required for paniyaram in the batter. Cheers