Recipe Review February 2010
4th Sense Samayal
Cornmeal Dosa
Nithya shows us how to make an easy non-fermented dosa with the use of corn flour. I have yet to try my own hand at this.
Aayi's Recipes
Tomato Rasam
Shilpa prepares rasam 'from scratch'- no ready made rasam powder allowed here! I prefer making rasam this way because the taste of the broth is much more fresh and powerful. This kind of rasam is also useful to drink while having a cold to help sweat out the impurities. If one has a sore throat, throat, I think it's advised not to have oil, so remove the tempering part (this is what I do, anyhow).
Dishes from my Kitchen
Black Urad dhal chutney with Idlis
This spice powder is a wonderful and protein-packed accompaniment to the most favored steam-cake, the idli. Click in to see Pavithra's wonderfully artistically created photos to tempt your taste buds as well as creative/artistic side.
Facebook Friends Notes
Dum Aloo
Padmini Natarajan has a wonderful repertoire of skills and knowledge in both south and north Indian food! Here, she teaches us about Dum Aloo- pan or deep fried baby potatoes in a thick, savory gravy.
Sailaja Kitchen
Chocolate Mug Cake
This looks so amazingly easy, quick and delectable! And, it's from scratch- so it's like a dream come true! Much healthier than the cup deserts from the store- no High Fructose Corn Syrup here! (HFCS) Photo used with permission.
Microwave Dhokla
Dhokla is a steam cake made with a base of chick-pea flour (besan). Typically, Dhokla is steamed in a special pan which is placed in a pressure cooker. In this method, those gadgets are not required, and anyone can make it with a few raw ingredients in a microwave! What ease.
Pineapple Salsa
This "Mexican Chutney" would be a great accompaniment to corn chips or, my thought was if it had a minimal amount of liquid to add it to a pizza as a pizza topper!
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