Coriander Chole

Try as I might my Chole never comes out good. When I saw this recipe in Radhika's site, I decided to give it a shot as most dishes I have tried from her site have been great successes. If you are not too keen on the coriander part of it, you can skip it and still follow this recipe to make perfect Chole. Loved it.

Until a few years ago, I never knew that there are people who 'HATE' coriander. When I say hate, I really mean it. Its not that they do not like it, they hate it. I was very surprised. If I am not sure about the tastes of my guests, I usually ask them before hand. But till I knew about this hate thing, it would never have occurred to me not to garnish any roti side with coriander leaves. Are there any Coriander haters/lovers among you??



Ingredients

Channa 1.5 cups
Onion 2
Tomato 2
Ginger 1 inch piece
Garlic 2 pods
Star Anise 2
Clove 2
Cinnamon 1 inch stick
Chilli Powder 1/2 tsp
Turmeric 1/2 tsp
Coriander Powder 1 tsp
Cumin 1/2 tsp
Channa Masala 2 tsp
Coriander Leaves 1 bunch

Method of Preparation

1. Heat oil in a pan. Add the sliced onions and saute a little.

2. Add the ginger, garlic, Star Anise, Clove, Cinnamon and saute till the onion starts to brown.

3. Chop the tomatoes and add to this. Cook till tomatoes are done.

4. Cool and grind into a paste along with the coriander leaves.

5. Add back to the pot. Add the chilli powder, turmeric, cumin, coriander powder and channa masala powder. Mix well and cook for a few minutes.

6. Cook the channa. Drain and add to the pot. You can use the water that was used for cooking Channa to adjust the consistency of the dish.

Serve with rice or roti. Mine did not get the green colour that I was looking for. Tasty nevertheless.

Homemade Paneer

Blogging does have a lot of advantages. I end up trying some recipes that are super simple, but those which I have never tried before. Shrikhand was one such. When I made Paneer, I felt so happy. It is so simple to make, yet can you believe it - This is my first attempt.



It tasted really good. Now I do not have to wait for my trip to Indian store to get some paneer. Paneer is just a few hours away.

Ingredients (Makes 2 cups of Paneer)

Milk 9 cups
Lime juice 1/4 cup (1.5 lime)
Water 1/2 cup



Method of Preparation

1. In a thick bottomed pot heat the milk.

2. When it comes to a boil, simmer. Mix the lime juice and water. Gently add it to the simmering milk.

3. Stir for a minute or 2 more to let the milk curdle.

4. Place a sieve over another pot. Place a muslin cloth over it. Pour the curdled milk over it.

5. Now run this under cold water. This helps to remove heat and you will be able to squeeze water easily.

6. Squeeze as much water as possible by wrapping the muslin cloth into a bundle.

If you need crumbled paneer, then you can stop at this step and use the paneer.

7. Open and pat the paneer into a rectangle. Close the cloth again.

8. Place it under a heavy vessel for 2 hours. Cut and use as desired.

Adai Paniyaram

Does the name interest you?? It was an interesting experiment and it turned out to be very tasty. I made some adai batter and instead of making it into dosas, I made paniyarams with it. It was nice and crunchy. We all loved it. It is a great way to make your little one eat a protein rich breakfast. Sure to be a hit with kids.

I am repeating the steps for making adai batter as well here. The batter should be thicker than adai dosai batter.



Ingredients

Boiled Rice (Boiled Rice used for making Idli/Dosa) 1/2 cup

Raw Rice 1/2 cup

Whole peeled Urad dal 1/2 cup

Toor dal 1/2 cup

Channa dal 1/4 cup

Coconut 1/2 cup

onion 1 small cut into small pieces

Red chillies 6

Green chillies 2

curry leaves few

coriander leaves a small bunch (optional)

hing

Oil and Salt to taste

Method of Preparation

1. Soak the rice and the dals together for about 3 hours.

2. Drain and Grind into a course paste along with green chillies, red chillies, coriander leaves and curry leaves adding enough water.

3. Mix with coconut, onion, hing and salt.  Adjust water as needed.

4. Heat the paniyaram pan. Add a little oil if desired. Spoon in the batter to the pan.

5. Once one side is roasted and cooked well, turn and cook the other side.

Super delicious snack/breakfast is ready to be served.





Sending this to the Toddler Healthy Breakfast/Dinner (Nithu's event) hosted by me this month.

Aamrakhand / Mango Shrikhand

I have this huge addiction for Shrikhand. My mom was born and brought up in Ahmedabad, Gujarat. She moved to Kerala after her marriage with my dad. We used to go to Ahmedabad for our summer holidays as my grandparents and my dad's brother and sister used to live there.

I really loved eating the Shrikhand when I was there. Another thing I relish is the Aamras (Mango Pulp) and warm rotis. There is something different about the Pulp that people make there. Not sure what they do.

One of my friends knowing my love for Shrikhand made us these Fruit and Nut Tarts. I completely forgot to check her recipe before making these. Next time I have to try her recipe. It was an out of the world dessert.

Anyways, with me getting my first box of mangoes from the Indian Store last week, I knew what I was making. I did not have Greek Yoghurt. Just had some low fat yoghurt in the fridge. That did not deter me from making it. I also did not get a lot of time to make the hung curd. I did this during my son's 2 hour afternoon nap. So it was not as thick as I would have liked.



Ingredients

Curd/Yougurt 500 gm (Made about 1.5 cups of Hung curd)
Sugar 1/2 cup
Mango 1 ( around 1 cup of pulp)
Cardamom powder 1/2 tsp
Saffron few stands
1 tbsp milk to mix saffron

Method of Preparation

1. Make hung curd from the curd by hanging it from a muslin cloth to remove excess water.

2. Add the rest of the ingredients to mixie to make a pulp.

3. Add to curd and mix well.

4. Refrigerate and serve.

After I was done taking the photos, I just sat down and ate all of the Shrikhand in the bowl that I used for taking photo. Then of course with rotis at dinner time...

Pure Divine Indulgence!!!!



Linking this to Radhika's Chilled Delights Event

Chettinad Vazhakka Curry

I was looking for a way of making a side dish for Roti with Vazhakka. I wanted to do something different from what I usually make with Vazhakka (Plantain). A quick search on my blogging friends' site brought me to this recipe in Radhika's site. Thank you Radhika for the recipe. We all loved it. I have not made many changes to the recipe

Now off to the recipe



Ingredients

Vazhakka (Plantain) 4
Onion 2
Tomato 2
Ginger 1 inch piece finely chopped
Garlic 2 pods finely chopped
Chilli Powder 1 tsp
Turmeric powder 1/2 tsp
Coriander Powder 2 tsp
Cumin Powder 1 tsp
Mustard 1/2 tsp
Urad dal 1/2 tsp
Curry leaves 3 sprigs

Oil and Salt to taste

Method of Preparation


1. Cut the vazhakka into cubes and wash properly. You can keep it soaked in water with a little yogurt to remove the stain (kara)

2. Heat oil in a pan. Add the mustard. When it sputters, add the urad dal, curry leaves.

3. Add the onions, ginger and  garlic and saute well.

4. When it starts to brown, add the chopped tomato and cook till it is done.

5. Add the Chilli Powder, Turmeric powder, Coriander Powder and Cumin Powder. Cook for a minute.

6. Add the vazhakka and sprinkle a little water if needed. Add salt and stir well.

7. Cook till the vazhakka is cooked. Make sure you do not over cook.

Serve with roti or rice.



Linking this to Vegetarian Side Dishes Priya's event hosted by Vardhini

Ginger Coconut Chutney

If you are bored of the usual coconut chutney, this is a nice variation. You can also add some shallots to this chutney. Also try my Garlic Coconut Chutney



Ingredients

Coconut 1 cup
Ginger 2 inch piece
Chilli Powder 1 tsp
Salt to taste

Method of Preparation

1. Pulse all the above ingredients in a mixie.

2. Add a little water and then grind again to form a course chutney.

Serve with idli or dosa.


Linking this to Kerala Kitchen Event hosted by Ramya

Linking this to Vegetarian Side Dishes Priya's event hosted by Vardhini

Aloo Methi Tuk

Aloo Methi Tuk is a recipe I found in the Sindhi section of Tarla Dalal's Swadisht Subziyan book. I had made it a long time ago. We loved it. I never made it since cause the recipe calls for deep frying the potatoes. Then a few days ago, I decided to try baking them.

For those of you who do not know, I am scared of the oven. Not just in making cakes and stuff, even simple things scare me. But thankfully, me baking some potatoes did not cause the world to come to a stop. And we got to enjoy some awesome potatoes and methi



Ingredients

Baby Potatoes around 20
Methi 1 bunch
Cumin 1 tsp
Hing little
Ginger 1 inch piece
Green Chilli 1
Coriander Powder 1 tsp
Cumin Powder 1/2 tsp
Oil and Salt to taste

Method of Preparation

1. Cut the baby pototoes into 2 or 3 pieces (depending on the size). Spread them in a baking pan. Drizzle a little oil and add salt to it. Toss well  and bake in an oven @ 200C (400F) for 30 minutes turning in between.

2. Separate the leaves of Methi. Very finely chop the ginger and green chilli (or make a paste)

3. Heat oil in a pan. Add the Cumin, Hing, ginger and green chillies.

4. When it starts to sizzle, add the leaves. Saute till it shinks well.

5. Add the powders and cook for a minute.

6. Add the baked potatoes and toss well.

Serve with some dal and roti or paratas.



Today's dal was just Tadka dal. I added a dollop of yogurt to it. It gave a nice twist to the dal and we loved it. Do try it.

Linking this to Vegetarian Side Dishes Priya's event hosted by Vardhini

Bisi Bela Bath

Bisi Bela Bath is one of our family favourites. As I have told you guys before, we are both from South India. But we eat rotis almost everyday. Weekends are mostly the only time I make rice.



I can now imagine the life of a farmer. How he looks forward to the rain. How those poor guys after plowing the fields, sowing the seeds waiting for the sun. Can you imagine the guy squatting on the floor looking up at the sky?

Now just replace the image of that farmer with that of  an urban girl. Squatting in her garden looking up at the sky with a plate of food. The sun was there a little bit as I was finishing my dish. When I was done, he was no where to be seen. Sigh! The long wait begins. My son was sure his amma has lost her mind. He kept asking - Are you ok Amma? Enna Panra? (What are you doing?). But the wait paid off.... I did get a peak of sun for a minute or two.

I think not getting enough sunshine is my biggest gripe about living in UK.

Now off to the recipe

Ingredients

Rice 1.5 cups
Toor Dal 3/4 cup
Potato 1
Carrots 2
Shallots 10-15

Coriander Seeds 1.5 tbsp
Fenugreek seeds 1/2 tsp
Red Chilli 2
Coconut 3/4 cup

Mustard 1/2 tsp
Curry Leaves few

Tamarind 1/2 tsp
Sambar Powder 1 tsp
Hing a little





Method of Preparation

1. Cook the rice with water in the ratio 1:3.

2. Cook the toor dal also separately with water in the ratio 1:3

3. Cut the carrots and potatoes.

4. Heat oil in a big pot. Add some mustard. When it sputters, add some curry leaves.

5. The add the carrots, potatoes and shallots. Saute for a little bit and then add some water and salt. Let the vegetables cook.

6. In the mean time, heat a small pan. Add the coriander seeds, fenugreek seeds and red chilli. Saute till they start to brown. Add to a mixie.

7. Add the coconut to the pan and saute till it turns reddish brown. I use non stick pan for this roasting. Otherwise the coconut will stick to the pan.

8. Add the coconut as well to the mixie and powder well.

9. Once the vegetables, rice and dal are cooked, it is mixing time. Add the tamarind paste and the roasted powder to the vegetable pot. Mix well.

10. Add the rice and toor dal along with any remaining water to the pot. Mix well.  You can add some ghee as well at this stage if you prefer.

Serve with Vegetables of your choice or enjoy as is with some chips or vadam.






Linking this to Kerala Kitchen Event hosted by Ramya

Pazham Pori/Banana Fritters

Pazham Pori or Banana fritters are very popular in Kerala. They are made with a kind of banana called Etha Pazham. They are long yellow bananas which are harder than the normal bananas that I get in Uk. These ones hold well when deep fried.



Etha Pazham (Nedram Pazham) is a favourite in any form among ppl from Kerala. You can eat it as it is. Steam it and eat it as as breakfast. It goes well as a side for Puttu. You can make Pazha Pradaman (a payasam/kheer made of this banana, jaggery and coconut). The list is endless.



This one is a super simple recipe. It can be prepared in 10 minutes. And they taste heavenly with a cup of coffee or tea.

Ingredients

Banana 1
Maida/All Purpose Flour 1/2 cup
Sugar 1 tsp
Turmeric 1/2 tsp
a pinch of salt

Oil for deep frying.

Method of Preparation

1. Mix the maida, sugar, turmeric and salt with little water to make a thick batter.

2. Slice the banana into small pieces.



3. Heat oil in a pan. Dip the sliced bananas in the batter and fry them in the oil.

Serve with a hot cup of tea or coffee.




Linking this to Kerala Kitchen Event hosted by Ramya

Simple Channa dal

My little one is starting to enjoy different types of food. When I say enjoy, I mean with comments like - I like this amma :-) Oh wow!  and the likes. It makes me so happy to get such feedback. I made this dal for my little one. He loved it so much. He ate it with his roti. He kept picking out the dal, onions and tomato and enjoyed eating just that after he finished his roti.

I kept the spices in this to the minimum. But don't worry about serving this to an adult. We both loved it as well. Give it a try and am sure your little one will love this.



Ingredients

Channa dal 1/4 cup
Onion 1
Tomato 3
Red chilli 1
Curry Leaves few
Mustard 1/2 tsp
Jeera 1/2 tsp
Turmeric Powder

Oil and Salt to taste

Method of Preparation

1. Pressure cook the channa dal with enough water so that it is well cooked, but still has its shape.

2. Heat oil in a pan and add the mustard.

3. When it sputters, add the red chilli, curry leaves, turmeric powder and jeera.

4. When it sizzles, add the chopped onions.

5. When it turns transparent, add the chopped tomatoes. Let it cook till the tomato is done.

6. Add the cooked dal and a little water. Let it boil.

You can add a little chilli powder or sambar powder to spice it up. Garnish with coriander leaves.





Linking this to Kerala Kitchen Event hosted by Ramya

Linking this to Vegetarian Side Dishes Priya's event hosted by Vardhini

Pavakka Kichadi/ Bittergourd Raita

Now coming to the last of the Vishu/Sadya dishes... Hope you liked them and will give it a try

Pavakka Kichadi or Bittergourd Raita is a side made of bittergourd and yogurt. Bittergourd is probably not in everyones fav list. This dish is a nice way to include this super nutritious vegetable in your meal. If you like this recipe, do check out my recipe for Vendakka Kichadi (Okra Raita).

This is now one of my favourite photos. On the day of Vishu it was raining and it was so dark altogether. So I was sad that I did not get any good photos for the different dishes. But as I was playing with the dishes, a little sun came thru for may be a minute and I got this photo. Just made my day!!

Ingredients

Pavakka/ Bitter gourd 1

Coconut 1/4 cup

Green Chilli 1

Curry Leaves few

Jeera 1/2 tsp

Yogurt/Curd 1 cup

For Tempering
Mustard 1/2 tsp

Curry Leaves few

Shallots 5

Oil and salt to taste

Method of Preparation

1. Cut the pavakka into thin circles. The thinner the better.

2. Heat oil in a pan, add the cut pavakka and fry it till it starts to brown. 

3. Transfer to a bowl and let it cool.

4. In the meanwhile, grind coconut, curry leaves, green chilli and jeera into a fine paste adding enough water. 

5. Pour this into the cooled pavakka. 

6. Add some salt and yogurt and mix well.

7. Slice the shallots. Heat some oil and add the mustard.

8. When it sputters, add the curry leaves and shallots. Fry well and add the tempering to the kichadi.

Linking this to Kerala Kitchen Event hosted by Ramya

Linking this to WTML - Festive Recipes hosted by Rasi

Linking this to Vegetarian Side Dishes Priya's event hosted by Vardhini

Paneer Parata

After making Kadai Vegetables, I had some paneer left and decided to make some paratas with it. As I was already in Radhika's site for the recipe of the gravy, I checked her parata recipe as well. I usually make Paneer Parata like Aloo Parata as a stuffed parata. I liked this variation a lot. I think I will stick to making Paneer paratas like this.




Ingredients

Whole Wheat Flour 1 cup
Paneer 1 cup

Spices - You can use chilli powder, cumin and turmeric powder. I saved 1 tsp of the powder from the Kadai Paneer recipe and used that

Salt to taste
Ghee for cooking

Method of Preparation

1. Take wheat flour in a bowl.

2. Crumble paneer and mix well to the flour.

3. Add the spices and salt and mix well.

4. Make a dough with enough water.

5. Split into 8-10 balls and make paratas with them by applying ghee on both sides while cooking.



Enjoy with a side dish of choice. It goes well with yogurt and pickles.

Vazhakka Thoran / Plantain Stir Fry with coconut

Thoran is a side dish that is part of all meals. It can be made of a variety of vegetables like Plantain, Cabbage, Carrot. What differentiates it from Mizhukku Varatti (stir fry) is the presence of coconut.

For the Vishu meal I made thoran with Vazhakka or Plantain (Raw Banana).



Ingredients

Vazhakka 3
Mustard 1/2 tsp
Split Urad dal 1 tsp
Curry Leaves few
Turmeric 1/2 tsp
Hing a pinch

To be powdered

Coconut 1/2 cup
Green Chilli 2
Curry Leaves Few
Jeera/Cumin 1/2 tsp

Oil and salt to taste



Method of Preparation

1. Cut the vazhakka into cubes and wash properly. You can keep it soaked in water with a little yogurt to remove the stain (kara)

2. Add it to a pan with a little water. Add the turmeric powder as well. Cook till it is almost done. Strain excess water and keep aside. Watch while cooking vazhakka as you do not want it to get mushy.

3. In the same pan, add some oil. Add the mustard.

4. When it sputters, add the urad dal, curry leaves. The add the cooked vazhakka.

5. Grind the ingredients under to be ground. Do not add any water. Do not make a fine paste. Just pulse a little.

6. Add to to pan along with some salt. Lower heat and cook for a few minutes.

Serve as a side for Rice with sambar or rasam.




Linking this to Kerala Kitchen Event hosted by Ramya

Linking this to WTML - Festive Recipes hosted by Rasi

Linking this to Vegetarian Side Dishes Priya's event hosted by Vardhini

Parippu Kari/ Moong dal Kerala Style

Parippu Kari is another mandatory item for all Kerala Meals. It is made of Moong Dal. In Wedding Feast, the order of eating the Kozhambu varieties is Parippu Kari, Sambar, Pulisheri, Rasam and then Buttermilk. People from Kerala usually drink the Butter milk (moru or sambaram) at the end, In Tamil feasts, no meal is complete without the curd rice at the end.



Ingredients

Moong Dal 1/2 cup
Salt to taste

To be ground to Paste
Coconut 1/2 cup
Green Chillies 2
Curry Leaves Few
Cumin/Jeera 1/2 tsp
Turmeric 1/2 tsp
Garlic 1 pod

Method of Preparation

1. Grind all the ingredients under to be ground to a fine paste adding enough water.

2. Cook the Moong dal in a pressure cooker till it is well cooked.

3. Add the cooked dal to a pan and bring it to a boil.

4. Add the ground paste and salt and simmer for a little while.

Serve with warm rice. It tastes excellent with the Chemba Rice that is famous in Kerala.


Linking this to Kerala Kitchen Event hosted by Ramya

Linking this to WTML - Festive Recipes hosted by Rasi

Linking this to Vegetarian Side Dishes Priya's event hosted by Vardhini

Kadai Vegetable

Our son is crazily in love with Paneer. I picked up some on my Indian store errand. Was looking for a different recipe for using paneer other than making the usual Paneer Butter Masala or Paneer Peas Masala that I usually make. Stumbled into this recipe in Radhika's site. Made it with a few variations here and there. We really loved it. Enjoyed it with some Paneer Paratas. Recipe again from Radhika's Tickling Palates. 

Ingredients

Paneer 1 cup

Mixed vegetables 21/2 cups steamed

Onion 2

Tomato 4

Garlic 2 pods

Coriander leaves to garnish

Lime 1/2

To Powder

Cumin 1 tsp

Coriander 2 tsp

Clove 2

Star Anise 2

Bay Leaf 2

Poppy seeds 1/2 tsp

Pepper 1 tsp

Cardamom 1

Red Chilli 2

Cinnamon 1 inch

Ajwain 1/4 tsp

Method of Preparation

1. Dry roast all the ingredients under To powder and powder them in a mixie.

2. Shallow fry the paneer in a tawa and keep aside.

3. Slice the onion and fry them in a tawa. 

4. When it starts to brown, add the vegetables. I would have liked to use come cauliflower and green peppers. Did not have either of them. So had to make do with frozen mixed vegetable (carrots, peas, broccoli and cauliflower).

5. Add the spice mix and toss well.

6. Puree the tomato and add to the pan. Mix well. Add a little water if required. Cook till the tomato is cooked well and the raw smell is gone.

7. Add the paneer and some salt. 

8. Switch off after a few minutes. Add the lime juice and coriander leaves. 

Serve with hot rotis or Paratas. We enjoyed with some paneer paratas. Recipe to follow soon!!

Linking this to Vegetarian Side Dishes Priya's event hosted by Vardhini

Avial

Avial is a mandatory dish for any sadya (festival or wedding meal) in Kerala. The version of Avial made in Kerala tastes slightly different from the ones made in Tamil Nadu. We have a constant arguement (fun one) in our house. I (being from Kerala) tell my husband that what is made in Tamil Nadu is not avial at all. As you can assume my husband does not agree. I do not know how to make the Tamil version of it (though there are only some subtle differences between the two). Luckily for me my husband likes the Kerala version also.

Avial is a medley of Vegetables. The word has even become synonymous to medley of unrelated stuff. We say you have made an 'Avail' of those things :-)

Lot of vegetables go in the making of Avial. The more the better. Ideally the vegetables that go in it are Potatoes, Plantain (Vazhakka), Elephant Yam (Chena), Cucumber, Snake gourd, Carrot, Beans or Avarakka, Jack fruit seed, Drumstick, green peas, raw mango. I did not have all of these. So I used what I could manage. You can use whatever is available.




Ingredients

Potato 1
Carrot 1
Beans 10-15
Peas 1/4 cup
Vazhakka 1
Raw Mango 1 very small

For Grating

Coconut 1/2 cup
Curry Leaves few
Green Chilli 2
Cumin/Jeera 1 tsp
Turmeric 1/2 tsp
Garlic 1 pod

Salt to taste.
Coconut oil a little for dressing (optional)

Method of Preparation

1. Grind all the ingredients under 'for grating' into a fine paste adding enough water.

2. Cut all the vegetables above into long 2 inch pieces.

3. Add the vegetables to a pot and add just some water. Cook till it is almost cooked.

4. If there is too much water drain it. Otherwise, add the paste and some salt. If needed add a little more water.

5. Cook till the raw smell of the paste is gone and the vegetables are well cooked.

You can add a little coconut oil at the end. It add a nice taste to it. Of course, it depends on the person. Some people just hate the taste of coconut oil and some ppl just love it.

Mayil (Peacock) - My dad gave me this peacock set when I was in India last month... It has been in my house for a long long time. It brings memories of my childhood. I have carried a part of that memory to this foreign land.




Linking this to Kerala Kitchen Event hosted by Ramya

Linking this to WTML - Festive Recipes hosted by Rasi

Linking this to Vegetarian Side Dishes Priya's event hosted by Vardhini

Mambazha Pulisheri / Mango in yogurt sauce

Pulisheri or Mor Kozhambu is very traditional to make during Vishu celebrations. Pulisheri can be made with Other stuff like Pineapple and Nendra pazham (banana) can be used for making this pulisheri



It is usually had like sambar (mixing with rice). But my husband was not keen on mixing it in rice. So he used it as a side. He liked it though. As for me, that is all I remember eating today.

Ingredients

Ripe Mango 1 big
Chilli Powder 1/2 tsp
Turmeric 1/2 tsp

Yogurt 2 cups

To be ground to paste 
Coconut 1/2 cup
Green Chilli 1
Curry Leaves few
Cumin seeds/ Jeera 1/2 tsp

For tempering
Mustard 1/2 tsp
Curry Leaves few

Oil and Salt to taste

Method of Preparation

1. Cut the mango into pieces. Add a little water, chilli powder, turmeric and salt. Bring it to a boil.

2. Grind all the ingredients under - to be gound to a fine paste adding a little water.

3. Add the paste and yogurt. Mix well.

4. Heat for a little bit. Once it starts to bubble a little switch off. Don't boil the yogurt mix.

5. In a small pan, heat some oil and add the mustard. When it sputters, add the curry leaves and add the tempering to the pulisheri.

Serve with warm rice.




Linking this to Kerala Kitchen Event hosted by Ramya

Linking this to WTML - Festive Recipes hosted by Rasi

Linking this to Vegetarian Side Dishes Priya's event hosted by Vardhini