How to make idli in a microwave oven
Heat a spoonful of mustard oil in a wok/kadhai and add mustard seeds, curry leaves, a slit green chilly, grated carrots and onions. Add the idli pieces. Toss and serve.
Heat a spoonful of mustard oil in a wok/kadhai and add mustard seeds, curry leaves, a slit green chilly, grated carrots and onions. Add the idli pieces. Toss and serve.
Kuchumma is the the simplest salad that goes with a number of Indian dishes and meal menus. According to Ayurveda, raw vegetables are best had during lunch, when the digestive agni is at its peak. The ginger-lemon juice salad, of course is an
Mix all ingredients listed for the chocolate sauce and simmer on medium heat, until the mixture thickens. Spread a layer of this sauce in a platter. Dip the glucose biscuits one at a time in the coffee mixture and arrange neatly over the sauce.
By itself, this potato salad is great for a snack. It makes a filling side dish for a summer lunch too. I love to have it by itself :-)
Mix butter, milk, sugar and coffee in a bowl in a double boiler or over a saucepan of simmering water. Mix till the butter and sugar melt.
This looks golden, smells great, and tastes wonderful. The only thing to be careful about is to keep the heat slow while caramelising. We want it golden, but overdo it by just a few seconds and the sugar burns and makes it bitter.
This is what I tasted at Dol Govind temple in North Guwahati... Krishna was offered a rich kheer - rice payasam and a salad of sprouted green moong lentils, soaked gram, chopped coconut, bananas and pomegranate seeds. This salt and sugar-free salad