Nursery and Playroom Learn Cooking Recipe

Thogayal or chutneys are always I make whenever we want to have a simple and comforting lunch. Kothamalli thogayal can be mixed along with white rice along with a dash of ghee or it can be served as an accompaniment for variety rice.Also this can be used as a side dish for idly and dosa.Usually my mom makes thogayal is in a slightly thicker side as she uses stone mortar to grind.The consistency is purely personal preference so adjust accordingly. This recipe is with coconut and this can be stored in the refrigerator for 2 days and already I have shared  Kothamalli thokku . As today is the 4th Tuesday I sharing this recipe for the  Tamizhar Samayal Tuesday Event  started by me.Off to the recipe.................................... Basic Information Preparation time 15 minutes Cooking time 10 minutes Serves 2 Ingredients Ingredient Quantity Coriander leaves/Kothamalli 1 cup(tightly packed) Urad dhal/ulutham paruppu 2 tbs Red chilly/varamilagai 3-4 Coconut/

For this edition of blogging marathon I  chose the evening snacks and I will be showcasing the evening snacks for next few days. For day 1,its a simple and healthy snack cum chaat can be made in no time.Here I used black chickpeas,if you want you can use the white one,lets move on to the recipe.............. Basic Information Soaking time 6-8 hours Preparation time 15 minutes Cooking time 10 minutes(to cook chickpeas) Serves 2 Ingredients Ingredient Quantity Black chickpeas/kondakadalai 1 cup(soaked) Roasted peanuts/verkadalai 1-2 tbs Onion(finely chopped) 1(small size) Tomato(finely chopped) 2 tbs Green chilly/pachamilagi 1-2 (chopped) Grated Carrot 1-2 tbs Raw mango/mangai(chopped) 1-2 tbs Chaat masala powder 1/4 tsp Roasted Cumin powder 1/4 tsp Coriander leaves(chopped) 2 tsp Lemon juice 1-2 tsp Salt 1/2-3/4 tsp Method Cook the soaked chickpeas in a pressure cooker for 2 whistles along with 1/2 tsp of salt, in a medium flame.Dr

Today is a special and its birthday for one of blogger buddy Divya  of Divya's Culinary Journey.To celebrate her birthday we group of friends planned to do a virtual treat.So we decided to share dishes from starter to dessert and I opted to share starter cum snack. Usually pakoras are made with gram flour aka besan but this is a slightly different one with the soaked bengal gram dhal (channa dhal) and urad dhal.The pakoras came out very well and it was so soft even after cooling as urad dhal is used. These pakoras can be eaten as snack as well as an accompaniment for rice dishes like sambar and rasam rice. This recipe I noted down from a regional television show and tried it for the first time.Now off to the recipe....................................... Basic Information Soaking time 3 4 hours Preparation Time 20 minutes Cooking Time 20-25 minutes Serves 2-3 Ingredients Ingredient Quantity Channa dhal/kadalaparuppu 1/2 cup Urad dhal/ulutha

Here is the recap of Indian food Odyssey,a food journey of 30 Indian states. Andhra Pradesh - Bagara Baingan Arunachal Pradesh - Thukpa-Noodle Soup Assam - Kordois Bihar - Gungni with Dhuskha Chhatisgargh - Pakoda Kadi Delhi - Matra Chaat Goa - Kulkuls/Kidiyos Gujarath - Dhokla Haryana - Besan Ka Pinni Himachal Pradesh - Channa madra Jammu and Kashmir - Dum Aloo Jharkand - Dhal Pitha Karnataka - Akki roti Kerala - Ela Ada Madhya Pradesh - Indori Poha Maharashtra -Shakarpara Manipur - Ooti and Aloo Kangmet Mehalaya - Phuklein Mizoram - Koat Pitha Nagaland - Naga Tomato Chutney Orissa/Odisha - Phola Gobi Tarakaare Pondicherry - Potato Assadu Punjab - Paneer Tikka Masala Rajasthan - Thiyari/Gatte Ki Chawal Sikkim - Sel roti Tamilnadu - Arusuva Sappadu Tripura - Tripuri Chutney Uttar Pradesh - Banarasi Kachori and Raswalee Aloo Uttranchal/Uttrakand - Aloo Tamatar ka Jhol