#Medu Vada Recipe in Tamil

[naadbramhaidli]

Best South Indian restaurants in Mumbai you'll love to visit

Are you a South Indian food lover in Mumbai? Do you miss that authentic taste of South India?

Are you looking for the best South Indian restaurants in Mumbai that can offer you savory South Indian snacks? Then this blog is for you. Mumbai is a foodie's paradise. It has a large number of restaurants that offer an impressive range of South Indian delicacies. These restaurants serve both traditional dishes and those with unique twists.

Think of flavorful fish curries that sizzle with mustard seeds and curry leaves, mouth watering idlis, and crisp dosas. For every type of palate, there is something available.

Let's check out some of the best South Indian restaurants. List of the Best South Indian Restaurants in Mumbai

We have found some of the best South Indian restaurants for Mumbaikars to explore and enjoy your South Indian dishes.

Naadbramha Idli Naadbramha Idli is one of the best South Indian restaurants in Mumbai. It is a South Indian restaurant chain located in Airoli and Koparkhairne. Its headquarter is in Pune. This fast food franchise restaurant was founded in 2020, and within one and a half years, they had more than 45 franchises across Maharashtra. They provide Maharashtra's No. 1 Idli. The authentic taste makes the customers fall inb love with it. The restaurant is known for its hygienic, peaceful and happy environment. The moment you enter the restaurant, you will be delighted with the fragrance of mouth-watering coconut chutney and sambar. They provide fresh Idli, sambar and coconut chutney to every customer throughout the day.

Cafe Madras The restaurant is the most renowned among the best South Indian restaurants in Mumbai. It was founded in 1945. It is located in Matunga. The waiting list being filled with names is one way to see how popular Café Madras is. Since this place effortlessly satisfies all of the cravings of South Indian cuisine. It serves various dishes like Idli, Dosa, Rasam, Madras Dahi Misal, Upma and Pineapple. These factors not only made it to the top of the list of the best South Indian restaurants, but also helped to establish it as a renowned restaurant.

Mani's Lunch Home Veg restaurant Mani's Lunch Home Veg restaurant is located in Chembur. They are among the best South Indian restaurants in Mumbai as they offer some amazing South Indian cuisine at a reasonable price. They are a part of this list because they represent the best of regional South Indian cuisine. Mani's Lunch Home Veg Restaurant has the finest Rava Masala Dosa. They have some of the best filtered coffee, Rasam Vada, Paper Dosa and Medu Vada.

Banana Leaf The Banana Leaf restaurant is located in Thane West. Banana Leaf is a combination of South Indian vegetarian cuisine. On its menu, the restaurant proudly offers food from Tamil Nadu, Kerala, Andhra Pradesh, and Karnataka. The unique cuisines like the potato medu vada, oatmeal uttapam, and ragi dosa are what make this restaurant unique even if they have the standard fare like dosas and uttapams. It is considered as one of the best South Indian restaurants in Mumbai.

Vrindavan Cafe The ambiance of Vrindavan Cafe serves South Indian, North Indian and Chinese cuisines. But it is marked by the aroma of South Indian cuisine. It is among the best South Indian restaurants. The menu is completely filled with traditional south Indian meals. They constantly experiment with flavours to create inventive recipes like Methi Palak Uttapam. Because of this, fans of South Indian cuisine are unable to control themselves within the confines of Vrindavan Cafe. Along with the quality of the cuisine, hygiene is also well-maintained.

Arya Bhavan It is located in Matunga East. This place is usually crowded, and for good reason, so you best get up early if you'd want to visit on the weekend. The number of customers proved that it is one of the best South Indian restaurants in Mumbai. Simple seating is available at Arya Bhavan, where you may squish in. You only need to come here with a big appetite since everything is delicious. The location, the meal, and the service were all heartwarming.

The best way to describe this place is with the idiom "Old is gold." If you want to have the taste of homemade South Indian dishes, then this is the place for you. Every South Indian cuisine, from rasam to a variety of dosas, is available here. Everyone appreciates the café Mysore's southern taste, whether they are adults or children. People have been served by this café for years. As a result, it merits a spot on the list of Best South Indian Restaurants in Mumbai.

Hotel Ramashray Hotel Ramashray is located in Matunga East. Nothing here can let you down, not even the pineapple sheera or the lassi in a bottle. Both the tamarind rice and the masala dosa are the most praiseworthy dishes here. The servers here have been employed for more than ten years. Thus, the service is simply fantastic.

Sharda Bhavan Sharda Bhavan is also located in Matunga East. They are also among the best South Indian restaurants in Mumbai. People love to visit this place. The meal is so delicious that you can develop a taste for South Indian cuisine. The celebrities of this location and the reason for Sharda Bhavan's fame are the Mysore masala dosa and onion uttapam.

Dakshinayan Dakshinayan is located in the Malabar Hills. A unique addition to the list of best South Indian restaurants in Mumbai. They frequently prepare South Indian cuisine in a way that is popular both among the people of Mumbai and South Indians. Sambar Dosa, Nachni Dosa, Mini Dosa, and Bisibele Bath frequently surpass those of other foods. Therefore, if you want to experience a new style of South Indian food, this is the spot for you. If you are in the mood to have Idli in a peaceful and happy environment, then, Naadbramha Idli is perfect for you. They serve Idli with delicious sambar and coconut chutney. For people in a hurry and who just grab something to eat, Naadbramha Idli has a special cooking mechanism to serve fresh and healthy Idlis throughout the day. Visit Naadbramha Idli restaurant now and get the healthiest idli

[healthy-lifesty1e]

South Indian cuisine

South Indian cuisine is famous for its simple taste and preparation.

Travelling in South India is a great experience. There is also a variety of landscapes to explore, such as the mountains and along the coast. To feel like a local, you need to immerse yourself in the local food culture. 

South Indian cuisine consists of dishes from Karnataka, Andhra Pradesh, Telangana, Tamil Nadu and Kerala. South Indian cuisine is fairly uniform across these five states.

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6 South Indian Dishes You Must Try

South Indian dishes are among the tastiest dishes in India, with a unique style that reflects the region: the five southern coastal states of Karnataka, Andhra Pradesh, Tamil Nadu, Telangana and Kerala. The food even varies from state to state

One thing they have in common, however, is the seasoning. South Indian food is generally the spiciest in all of India. Dosas and daals (lentils) make up many dishes, and the food is simpler than you might expect to replicate at home.

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Check my website:- Fitsbuzz

We share some of the best classic South Indian dishes. These recipes aren't just any recipe, they've been created by the best food bloggers in the world. The best of the best. Also check out the other great dishes on their websites.

The best of South Indian dishes;-

1.Sambar

South Indian sambar is a delicious curry made with cooked and mashed lentils and vegetables. It's a traditional South Indian dish served with rice.

2. Pongal

Ven Pongal is a hearty South Indian breakfast of rice and yellow moong dal, and is often eaten on special occasions. It originated among the ethnic Tamils ​​who migrated to Sri Lanka from southern India.

3. Paruppu Vadai

Paruppu Vadai or Dal Vada only takes about 20 minutes to prepare and is a crunchy and flavorful treat, although it contains no masala or garlic.

4. Kerala-style roast beef

This is a spicy beef masala curry popular in Kerala street shops. The sauce recipe contains a lot of shallots, onions and spices.

5. Medu Vada

Medu Vada is a South Indian breakfast  made with urad dal, spices and curry leaves. Top it with coconut chutney for the best breakfast ever!

6. Fly (Fly)

Avial (Aviyal) is a popular Kerala dish made with mixed vegetables, coconut and yogurt. It's a simple and easy topping that takes just minutes to make.

[fprstej]

VILLAGE DONUT !!! Tamil Traditional Snacks Ulunthu Vadai | Cooking Crispy Medu Vada Recipe

VILLAGE DONUT !!! Tamil Traditional Snacks Ulunthu Vadai | Cooking Crispy Medu Vada Recipe

Donut and Ulunthu Vadai is looking the same and the cooking method is also similar. Today we cooking our village traditional …

[mydeliciousfood-world-blog]

How To Make Tomoto Rasam And Maramarala chivda At Home #TomotoRasam   #Maramaralachivda How To Make tomato rasam Recipe: Charu with Tomato Recipe For most of the weekdays, Tomato Rasam is a daily dish at home for lunch or dinner. Tomato Rasam a vegetable stir fry with rice and ghee makes a delicious meal and is easy to prepare as well. Rasam is light on the stomach and helps in digestion and hydrates the tummy as well. Hence people prefer to make it quite often. Though there are many varieties of Rasam that are made at home. charu with tomato Recipe one is regularly made since it is easy, a good amount of tomatoes are consumed. This south Indian style tomato rasam is named as tomato Charu in Telugu and is almost the same as Tamil Nadu style rasam. This is yet another variant of Rasam, which is a must-have item with steamed rice in or dinner in southern India. In addition to being hot and, Spicy Tomato Rasam also has a tangy flavour due to tomato. It is Known as Tomatocharu in Tamilnadu and Thakkali Rasam in Kerala. Thakkali rasam can be had with steamed rice or with medu vadas or idlis. you can also have it plain as a soup with some warm or toasted bread. It is very good for cold and also for digestion. How To Make Rasam Video, How To Make Simple Rasam, How To Make Rasam Kerala Style, Tomato Rasam Recipe, Andhra Rasam Recipe, South Indian Rasam Recipe, How To Make Simple Rasam, Easy Rasam Recipe, Tomato Rasam Recipe Maramaralu Chivda Recipe This is the most common roadside bandi wala's(Street side seller) snack, popularly known as Muntha kinda Pappu(Andhra) or Jhaal Muri(in Calcutta), Andhra Bhelpuri, Borugulu Mixture.   The most simple and tastiest way to enjoy this spicy Maramaralu Chivda is to top it with finely chopped onions, grated carrot and coriander. A generous squeeze of lemon would definitely add a special taste to it. Now straight to the recipe of this popular south Indian snack. There is a few stuff that you can eat on without having to think twice about your weighing scale. Yes, one such item is Spicy Puffed Rice.spicy puffed rice is a popular snack throughout India and is known by various names such as Murmura Chivda, Sukha Bhel, Dry Bhel, Bhadang,khara pori, masala pori, Kadle puri, Mandakki churmuri etc. Whats in a name .. Just enjoy this low cal  snack if on diet or not.. Follow us on:- For more videos Subscribe our channel | https://goo.gl/FUPB45 Like us on | https://www.facebook.com/Delicious-Fo... ?Follow us on | https://plus.google.com/u/0/communiti... Follow us on | https://in.pinterest.com/deliciousfoo... Follow us on | https://www.reddit.com/user/Delicious... Follow us on | https://www.scoop.it/t/deliciousfood-... #DeliciousFood

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10 South Indian Keto Diet Recipes

10 South Indian Keto Diet Recipes

Every state or region has a different specialty, main dishes, snacks, desserts and beverages. South Indian food is combined from five states of south which are Andhra Pradesh, Karnataka, Kerala, Tamil Nadu and Telangana. The impact of geographical as well as agricultural difference of the south influences the cuisine.

South India has certain similarities such as all these states have a hot and humid climate. The major crop of five of the states is rice and coconut. That is why the staple diet of the south Indian region is rice and coconut oil or coconut chutney.

Although, it has also been noticed that sea foods are very common in the South Indian region. The food is not as spicy as the North India region.

At times, we might feel that South Indian dishes might be healthy and low on carbohydrate but these speculations have been proven wrong. These dishes are high on carbohydrates and affect not only your weight but are also bad for heart health.

It is necessary to substitute your meal plan with a south indian keto diet with certain changes. If you have love for south indian, you can substitute the oil with coconut oil. Olive oil can also be used but coconut oil gives a south indian touch to the keto diet.

To avoid this and stay healthy, there are certain substitutes of the South Indian dishes to satisfy your craving and there is a bonus recipe in the end.

10 South Indian Dishes to stay fit and Healthy

1.     Keto Sambhar

It was necessary to keep this recipe in the beginning because if you love South Indian dishes, you can pair this up with literally anything. South Indian cuisine is basically incomplete without this. South indian keto diet will always be incomplete without a keto sambhar.

Sambhar is lentil based stew which is made from pulses and certain vegetables. Vegetables can be of your choice.

Here is the substitute recipe for people who want to stay fit and healthy

Ingredients

4-5 florets of cauliflower, medium chopped

1/3 bottle gourd, medium chopped

1/2 onion, medium chopped

Small tomato, medium chopped

1 tablespoon sambhar powder

1/2 tablespoon turmeric powder

Salt to taste

1 teaspoon mustard seeds

4-5 curry leaves

2 tablespoon olive oil or coconut oil

A pinch of asafetida

Instructions

·         Heat a pressure cooker for about 5-10 minutes and then add 2 tablespoons of olive oil.

·         When coconut or olive oil is well heated add mustard seeds and keep stirring until seeds start spluttering.

·         Immediately add curry leaves and asafetida.

·         The first vegetable should always be onion. Sauté it for 1 minute.

·         Add all your low carbohydrate and high protein vegetables which you have already chopped.

·         Add sambhar powder, salt, turmeric powder and water.

·         Close the lid and let it cook for 2 whistles. It will take you 30 minutes to cook the dish if preparation is done beforehand.

·         Serve it hot with rice, idli, dosa, vada or anything you like.

2.     Keto medu vada

Medu vada is like a salty doughnut made up of pulses and fried in oil. It is generally served with either coconut chutney or sambhar.

To make a healthy Keto medu vada, it is necessary to substitute the unhealthy ingredients. The South Indian keto diet needs to be flavorsome as well. This keto diet can help you satisfy your taste buds.

The exterior of the vada is crispier whereas the interior of it is very soft.

Ingredients

1 cup almond flour

½ cup coconut flour

2 teaspoon xanthan gum

1 tablespoon psyllium husk

Peppercorns, crushed

1 teaspoon ginger, finely chopped

2 teaspoon of green chilies, finely chopped

Coriander leaves, finely chopped

A teaspoon Cumin seeds

A teaspoon baking powder

Water

Olive oil or coconut oil

Instructions

·         Take a bowl and add almond flour, coconut flour, xanthum gum, salt and baking powder.

·         Mix it thoroughly.

·         Add ginger, green chili, peppercorns, cumin seeds and coriander leaves. Mix it again.

·         Add a little water and try to make it soft dough.

·         Brush a little olive oil and cover it with a cloth. Leave it for 10-15 minutes.

·         Take a small portion of the dough and flatten it.

·         Make a hole with your finger just like in doughnuts.

·         Heat the pan and add oil in it.

·         Fry this dough.

·         Ready to serve with either keto sambhar or keto chutney.

3.     Keto dosa

Dosa is like a main dish of South Indian but is made up of both rice and pulse. It has a very high carbohydrate amount if taken more than two at a time.

In this keto recipe of south indian keto diet, high calorie ingredients have been changed to low carbohydrate ones. Each serving has 4 gram of carbohydrates.

Ingredients

½ cup almond flour

3 tablespoons shredded low fat cheese

½ cup coconut milk

½ teaspoon cumin, grounded

½ teaspoon coriander seeds, grounded

Salt to taste

 Olive oil or coconut oil

Instructions

·         First step should be to take a bowl and mix all the ingredients and make a smooth batter.

·         Let it settle down for 7-10 minutes.

·         Heat up a non stick skillet.

·         Pour the batter and spread it using a spatula or by moving the pan. Use a little olive oil or coconut oil if the pan is not non-stick.

·         Let the dosa cook on low heat until it turns crisp.

·         Once the one side of the dosa has turned golden brown, fold the dosa and it is ready.

·         Serve it hot with either keto sambhar or keto coconut chutney.

4.     Keto idli

Idli is a light snack, generally eaten as a breakfast meal. It is also made up of rice and pulses fermented in a bowl. The keto idli is made with little substitutes.

Keto idli will take approximately 30 minutes to get ready. In a south indian cuisine, keto idli is made in a very different way so that it can be followed in a keto diet.

Ingredients

1 cup coconut flour

2 cup paneer

20 gram psyllium husk

1 teaspoon baking powder

4 tablespoon olive or coconut oil

2 teaspoon curd

Salt to taste

Water as required

 Olive oil

Instructions

·         In a grinder, add coconut flour, psyllium husk, baking powder and salt. Mix it once.

·         Add paneer, olive oil and curd. Grind it again.

·         If it feels a little hard, add a little water and make it soft.

·         Take small parts of dough and divide it into circular portions.

·         Flatten the dough a bit and brush them with a little oil.

·         Put the dough in a microwave idli container and steam for three minutes.

·         Serve it hot with keto chutney or keto sambhar.

5.     Keto appam/appe

Appam is generally made with fermented rice batter. They are very common in south India and can even be found in little stalls as a street food. Appam are like pancakes for South Indian people, eaten with chutney.

It is generally eaten for breakfast. Here, rice has been substituted with the grated cabbage.

Rice can be very unhealthy and disbalances the digestive system. To make south indian keto diet healthy and without rice, it is beneficial to substitute rice.

Ingredients

200 gram cabbage, grated

150 gram paneer

½ teaspoon ginger, finely chopped

1 teaspoon green chilies, chopped

½ teaspoon turmeric powder

½ teaspoon red chili powder

1 tablespoon curd

1 teaspoon lemon juice

½ teaspoon baking soda

Salt to taste

2 tablespoon olive oil or coconut oil

Instructions

·         In a bowl, add grated cabbage and salt. Mix it well.

·         Keep it aside for at least five minutes.

·         Squeeze out the excess water by putting the mixture in a cloth.

·         Add the cabbage mixture in a bowl.

·         Add all the ingredients and keep mixing it.

·         It will form dough of medium consistency.

·         Take small portions of dough and roll it into balls.

·         Heat the appam pan and brush it with olive oil

·         Put the balls in the cavities and brush the top with the olive oil.

·         Keep tossing the appam with the help of spoons.

·         Serve it hot with green chutney or keto chutney.

6.     Keto coconut rassam

Rassam is a difficult dish which includes many ingredients. The taste of the masala is very hard to maintain. It will require you to make it once or twice to reach perfection.

Generally, it is eaten with rice and has a combination of rassam rice but to continue with the keto diet, you can also pair it up with cauliflower rice.

Ingredients

1 cup coconut milk, thick

2 cups room temperature water

1 cup hot water

2 tablespoon tamarind

½ teaspoon salt

½ teaspoon green chili paste or green chilies, finely chopped

1 teaspoon ginger, either paste or finely chopped

1 teaspoon coriander powder

½ teaspoon cumin powder

½ teaspoon red chili

½ teaspoon pepper

½ teaspoon turmeric

A pinch of asafetida

1 tablespoon olive oil or coconut oil

Few fenugreek seeds

Curry leaves

Dried red chilies

½ teaspoon cumin seeds

½ teaspoon mustard seeds

Instructions

·         In a hot cup of water, soak tamarind for 30 minutes.

·         Strain the mixture and mesh the tamarind with the spoon so that the water is sieved through the strainer into a bowl.

·         Mix coriander powder, cumin powder, red chili, pepper, turmeric and asafetida to form a spice mixture.

·         Heat olive oil in a deep pan.

·         Add red chili, fenugreek, mustard seeds and cumin seeds. Sauté it.

·         Add curry leaves and again sauté it.

·         Add the tamarind water you strained in the first step. Add two more cups of water.

·         Add salt, spices, ginger and green chilies.

·         Let the rassam heat and simmer.

·         Add coconut milk and keep stirring it. A little tip, do not let it boil.

·         Close the flame and garnish it with coriander leaves.

·         Serve it with cauliflower rice.

7.     Keto uttapam

Uttapam is a dish which is famous worldwide in India. It is actually a thicker version of dosa. It is garnished with the vegetables.

Uttapam is also eaten by many people in the north india region. Many nutritionists and dieticians have also included it in the south indian keto diet.

Let’s see the recipe of keto uttapam.

Ingredients

For the batter preparation

2 tablespoon green chilies, chopped

2 tablespoon onion, chopped

2 tablespoon cilantro, chopped

¼ teaspoon cumin seeds

A pinch of asafetida

4 tablespoon almond flour

2 tablespoon yeast

Salt to taste

For batter

Water as required

1 teaspoon olive oil or coconut oil

Instructions

·         In a bowl, mix all the ingredients of the batter preparation.

·         To make it a batter, add water little by little until it is of medium consistency.

·         Heat a non stick skillet and brush it with olive oil or coconut oil.

·         Spread the batter on the skillet and let it cook until the lower portion is golden brown in color.

·         Flip the side and let it cook.

·         Serve it hot with keto chutney or keto sambhar.

8.     Keto vangi bhath

Vangi bhath is like a pulao which is made of rice, fried in spices. The traditional vangi bhath requires ghee and many unhealthy ingredients.

As it requires many spices, it is healthier to make vangi bhath with cauliflower rice. Cauliflower rice have been used as a most common keto recipe.

The recipe for keto vangi bhath is down below.

Ingredients

For spice mixture

1 bay leaf

1 teaspoon coriander seed or powder

1 teaspoon red chili powder

2 tablespoon coconut, shredded

1 teaspoon cumin seeds

4 cloves

½ teaspoon cinnamon, grounded

1 teaspoon sesame seeds

4 peppercorns, preferably black

General ingredients

2 tablespoon olive oil

1 teaspoon mustard seed

1 teaspoon cumin seeds

3 cup cauliflower rice

3 cup eggplant, finely diced

½ teaspoon turmeric

1 tablespoon coriander leaves, chopped

1 green chili, finely chopped

1 tomato, finely chopped

8-10 curry leaves

10-15 cashews

1 tablespoon coconut, shredded

Instructions

·         Soak the diced eggplants in salt water for 15-20 minutes. Drain it.

·         Keep the pan on a medium flame and dry roast the spice mixture together. For 3-4 minutes.

·         To the spice mixture add shredded coconut and sesame seeds. Continue roasting until the coconut turns golden brown.

·         Let it cool. Then grind the spices. After grinding, keep aside 2-3 teaspoon of mixture for the cauliflower rice

·         Heat the olive oil in a deep skillet. Add mustard seeds, cumin seeds.

·         Add onions and sauté for 3-4 minutes.

·         Add curry leaves and green chili. Stir it for about 20-30 seconds.

·         Add eggplants and turmeric in the skillet. Sauté for at least 5 minutes.

·         Add cauliflower rice, tomato, spice mixture. Mix everything and let it cook for about 10 minutes.

·         Roast cashews a bit and add it to the skillet.

·         Add coriander leaves and coconut to the skillet.

9.     Keto adai

Adai is also a dosa like dish which is made of lentils and drumstick flour. It is healthy and protein rich.

It is a famous Tamil cuisine. The coconut flour and olive oil makes it a healthier keto recipe.

Ingredients

200 gram paneer

2 tablespoon coconut flour

1 tablespoon psyllium husk

2 tablespoon yogurt

½ teaspoon turmeric powder

A pinch of red chili

½ teaspoon of cumin seeds

A pinch of pepper

½ teaspoon ginger, grated

A pinch of asafetida

Salt to taste

2 teaspoon olive oil

Instructions

·         In a grinder, add paneer, coconut flour, psyllium husk, and yogurt. Grind it until it is a smooth paste.

·         Except olive oil, add all the ingredients and mix it with dough.

·         Flatten the dough with the roller and transfer it to the flat skillet.

·         Cook on both sides with olive oil

·         You are ready to serve.

10.             Keto coconut porridge

Coconut porridge is like a warm cereal for breakfast. It can be a healthy keto diet recipe for light snack purposes as well.

Because of the pinch of coconut flavor in it, it makes it a south indian keto recipe.

Ingredients

1 beaten egg

1 tablespoon coconut flour

1 pinch of psyllium husk

½ teaspoon salt

½ teaspoon coconut oil or olive oil

4 tablespoon coconut cream

Instructions

·         Add the beaten egg, coconut flour, psyllium husk powder and salt in a bowl. Mix it well.

·         Melt the coconut cream and slowly add it in the mixture. Add olive oil as well.

·         It will give you a thick texture

·         Garnish with either coconut chutney or fresh fruits.

BONUS: KETO COCONUT CHUTNEY

Coconut chutney is used with basically every south Indian dish. It needs to be low carbohydrate and low fat for your health purposes.

This keto coconut chutney is such a delicious savior that it doesn’t feel like a keto recipe.

Ingredients

½ cup finely grated coconut

¼ cup of Bengal gram, roasted

4-5 green chilies

Salt to taste

½ cup yogurt

1 teaspoon coconut oil

3-4 curry leaves

½ teaspoon of mustard seeds

Instructions

·         In a grinder, add chilies and shredded coconut. Grind it nicely. If it’s more in quantity, then do in sets.

·         Add Bengal gram and grind again

·         Add yogurt and salt. Grind more.

·         Take a pan and heat the coconut oil. Add red chilies in it.

·         Add curry leaves and mustard seeds.

·         Put this mixture onto the chutney.

·         Mix well

·         Ready to serve.

 Let’s satisfy our south indian buds with these keto dishes.

Happy eating!

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You can click the LINK to start creating your 8-week plan. Simply follow the plan to achieve a successful keto diet.

⠀ LINK : CLICK HERE LINK :CLICK HERE

from Your Keto Plan https://ift.tt/3rwuye2

[supersuvaitamil]

Medu vadai Super Suvai Tamil

Medu vadai Super Suvai Tamil

Crisp and fried dough nuts made from black gram. medu vada is one of the easiest snack to make. If you have left over sambar and don’t know what to do, then just make the medu vadas. Dip in Sambar and enjoy. For more recipes visit Super Suvai Tamil

[devskitchen03]

Watch "Medu vada /Medu vada without urad daal in tamil/instant medu vada recipe in tamil/Medu vada in tamil" on YouTube

[easyfoodnetwork]

Tamil New Year Menu Ideas, Thamizh New year menu

Tamil New Year menu ideas – List of recipes you can plan as a menu for Tamil varusha pirappu.

Here are the list of recipes and ideas for Tamil New Year. Please skip onion for offering God. According to the availability of items, please adjust your menu as needed.

You can do a full menu with vadai, payasam, paruppu, sambar, etc or do mixed rice varieties and do mango pachadi, vadai and payasam along.

Here is the simple menu I have planned for mine with the vegetables available with me. Luckily I have a small mango, little plantain, ladies finger. Paruppu Thayir pachadi with vadai Mango Sweet pachadi with neem flower tadka Semiya payasam Medhu vadai Vendakkai sambar Vazhakkai Poriyal

Here are the recipes I have in my blog for Tamil New Year menu ideas:

Payasam recipes / Payasam ideas for tamizh New Year

Arisi paruppu payasam recipe

Arisi paruppu payasam is one staple recipe made during festive occasions (with coconut milk) by my mom and also every friday a simpler version of this. 

Check out this recipe

Thengai Payasam, coconut payasam recipe

Thengai payasam is a traditional one of the traditional sweet made in special occasions. Step by step pictures recipe.

Check out this recipe

Semiya payasam recipe

Semiya payasam recipe, very easy to prepare to go with any south Indian meals or as a dessert! With step by step pictures and detailed instructions.

Check out this recipe

Fine vermicelli payasam recipe

Learn how to make fine vermicelli payasam in microwave fully. Easy method, even beginners and bachelors can prepare and turns out delicious.

Check out this recipe

Rava payasam recipe

Rava payasam is made with sooji (semolina), sugar and milk – just few simple ingredients and an easy process, a yummy dessert is ready. Step by step and quick video recipe.

Check out this recipe

Click here to browse all payasam recipes

Pachadi recipes for Tamil New year:

Mango Pachadi recipe

Learn how to make mango pachadi with full video, step by step pictures. Neem flowers are added to the mango pachadi when made on Tamil new year’s day.

Check out this recipe

Vazhaithandu sweet pachadi recipe

Vazhaithandu sweet pachadi with banana stem, tamarind, jaggery, coconut as main ingredients. With step by step pictures.

Check out this recipe

Beetroot thayir pachadi

South Indian style Beetroot thayir pachadi, a colourful accompaniment for south Indian lunch. The colour of the raita is really pretty and attractive with the natural colour from beetroot.

Check out this recipe

Click here to browse all thayir pachadis

Other recipes for the Tamil New Year Menu

Arachuvitta sambar

South Indian sambar recipe with fresh ground spices to make it smell divinely. South Indian sambar smells and tastes amazing when used fresh ground spices

Check out this recipe

Click here to browse all sambar recipes

South Indian paruppu recipe

South Indian paruppu recipe, the basic south Indian dal which is part of tamil elaborate lunch menu. Perfect to mix with rice and ghee to start with.

Check out this recipe

Paruppu vadai recipe

Paruppu vadai or dal vada, made with chana dal and a little urad dal. A crisp, flavourful treat inspite the fact it has no masala or garlic.

Check out this recipe

Medhu vadai

 Medhu vadai recipe – Ulunthu vadai – ulundu vadai– medu vada – with VIDEO and step by step pictures, tips and tricks to make perfect shape.

Check out this recipe

My mom keeps panakam and neer mor along with panchangam:

Panakam recipe

Panakam recipe – Panakam preparation with step by step pictures and ingredients pictures too for easy understanding. Ram navami recipes.

Check out this recipe

Veppam poo rasam

Vazhakkai Poriyal (Scroll down for recipe in two in one post)

Click here to browse all poriyal recipes

The post Tamil New Year Menu Ideas, Thamizh New year menu appeared first on Raks Kitchen.

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Tamil New Year menu ideas – List of recipes you can plan as a menu for Tamil varusha pirappu.

Here are the list of recipes and ideas for Tamil New Year. Please skip onion for offering God. According to the availability of items, please adjust your menu as needed.

You can do a full menu with vadai, payasam, paruppu, sambar, etc or do mixed rice varieties and do mango pachadi, vadai and payasam along.

Here is the simple menu I have planned for mine with the vegetables available with me. Luckily I have a small mango, little plantain, ladies finger. Paruppu Thayir pachadi with vadai Mango Sweet pachadi with neem flower tadka Semiya payasam Medhu vadai Vendakkai sambar Vazhakkai Poriyal

Here are the recipes I have in my blog for Tamil New Year menu ideas:

Payasam recipes / Payasam ideas for tamizh New Year

Arisi paruppu payasam recipe

Arisi paruppu payasam is one staple recipe made during festive occasions (with coconut milk) by my mom and also every friday a simpler version of this. 

Check out this recipe

Thengai Payasam, coconut payasam recipe

Thengai payasam is a traditional one of the traditional sweet made in special occasions. Step by step pictures recipe.

Check out this recipe

Semiya payasam recipe

Semiya payasam recipe, very easy to prepare to go with any south Indian meals or as a dessert! With step by step pictures and detailed instructions.

Check out this recipe

Fine vermicelli payasam recipe

Learn how to make fine vermicelli payasam in microwave fully. Easy method, even beginners and bachelors can prepare and turns out delicious.

Check out this recipe

Rava payasam recipe

Rava payasam is made with sooji (semolina), sugar and milk – just few simple ingredients and an easy process, a yummy dessert is ready. Step by step and quick video recipe.

Check out this recipe

Click here to browse all payasam recipes

Pachadi recipes for Tamil New year:

Mango Pachadi recipe

Learn how to make mango pachadi with full video, step by step pictures. Neem flowers are added to the mango pachadi when made on Tamil new year’s day.

Check out this recipe

Vazhaithandu sweet pachadi recipe

Vazhaithandu sweet pachadi with banana stem, tamarind, jaggery, coconut as main ingredients. With step by step pictures.

Check out this recipe

Beetroot thayir pachadi

South Indian style Beetroot thayir pachadi, a colourful accompaniment for south Indian lunch. The colour of the raita is really pretty and attractive with the natural colour from beetroot.

Check out this recipe

Click here to browse all thayir pachadis

Other recipes for the Tamil New Year Menu

Arachuvitta sambar

South Indian sambar recipe with fresh ground spices to make it smell divinely. South Indian sambar smells and tastes amazing when used fresh ground spices

Check out this recipe

Click here to browse all sambar recipes

South Indian paruppu recipe

South Indian paruppu recipe, the basic south Indian dal which is part of tamil elaborate lunch menu. Perfect to mix with rice and ghee to start with.

Check out this recipe

Paruppu vadai recipe

Paruppu vadai or dal vada, made with chana dal and a little urad dal. A crisp, flavourful treat inspite the fact it has no masala or garlic.

Check out this recipe

Medhu vadai

 Medhu vadai recipe – Ulunthu vadai – ulundu vadai– medu vada – with VIDEO and step by step pictures, tips and tricks to make perfect shape.

Check out this recipe

My mom keeps panakam and neer mor along with panchangam:

Panakam recipe

Panakam recipe – Panakam preparation with step by step pictures and ingredients pictures too for easy understanding. Ram navami recipes.

Check out this recipe

Veppam poo rasam

Vazhakkai Poriyal (Scroll down for recipe in two in one post)

Click here to browse all poriyal recipes

The post Tamil New Year Menu Ideas, Thamizh New year menu appeared first on Raks Kitchen.

from Rak's Kitchen https://ift.tt/2VmWK4C via Blogger https://ift.tt/2xgOHhP

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medu vada, pongal, sambar and coconut chutney – Medu vada is a South Indian frit… https://ift.tt/2AWalFZ

medu vada, pongal, sambar and coconut chutney – Medu vada is a South Indian fritter made from Vigna mungo (black lentil or urad dal). It is usually made in a doughnut shape, with a crispy exterior and soft interior. "Medu" is the Kannada word for "soft"; "medu vada" thus literally means "soft fritter". Other names for the dish include uddina vade (Kannada), urad vada, medhu vadai, ulundu vadai (Tamil), garelu (Telugu), and uzhunnu vada (Malayalam).

medu vada, pongal, sambar and coconut chutney – Medu vada is a South Indian frit… https://ift.tt/2AWalFZ

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Soft and Fluffy Idli with Idli Rava(Idli Sooji) recipe |How to ferment batter in Instant Pot and make soft Idli.

Idli with Idli Rice

Idli Dosa and Sambhar are one of the most popular dishes from South Indian Cuisine. Who doesn’t like soft fluffy idlis, crispy dosa and little sweet , spicy and tangy Sambhar??!! Originated in South India, these are now a favourite of majority of North Indian and even has fans all over the world.

While growing up in North, Idli was not a part of our everyday meal. Though mom used to make Sambhar-Rice, Medu Vada and mixed lentil dosa(without fermentation) at home , but  Idli and Dosa was something that we relished at special South Indian/Udipi restaurants. Quite a few years back my younger sister, stayed in Chennai for an year. She learned making Idlis from the  owner of her hostel (P.G) and passed on that basic recipe to me.

I learned making good Idli with my experiments and with the help of my friends and neighbors in Mumbai. So, If you too struggle with getting soft and fluffy idli and right fermented batter, do read this post thoroughly and patiently!! It is a long post.. the pointers given will surely help you if you are in a place with harsh winters.

With my facebook group Shh Cooking Secretly Challenge, we traveled to state of Tamil Nadu. This month I was paired with talented Rafeeda who blogs at The big Sweet Tooth. She has some wonderful deserts, Indian , International and fusion . Do check out her treasure of recipes!!

She gave me two ingredients Split Black gram Lentil(Urad Dal) and  Fenugreek Seeds (Methi Dana) , using which I had to prepare my dish. And I thought of making Idlis as this fermented Idli batter post was long due. I make Idlis often for weekend brunch, but somehow i just kept postponing.

Here I am with my soft fluffy Ildi Recipe using Idli Rava with details on how to ferment batter with or without Instant Pot and oven!!

I gave Rafeeda two ingredients Rice and salt and she made flavourful Curry Rice.

Tamil Nadu is a state in southern part of India, with Chennai as it’s capital . Tamil Nadu Cuisine, offers a wide range of dishes from vegetarian and non-vegetarian fare. The seafood is equally popular in the costal regions. Apart from Idli, Dosa, Sambhar, some other famous recipes from the state are..Chettinad Masala recipes,Pongal recipes,Iyenger Reicpes and many more.

What is Idli

Idlis are steamed cakes made with fermented rice and lentil batter. One of the healthiest breakfast/meal option that is vegan-friendly, gluten-free and requires very less or absolutely no oil.

Idli are relished with coconut chutney/ red chutney , Sambhar or even with special South Indian spice mixes known as podi . Sambhar is a spicy lentil preparation stew/curry with vegetables .

Idli with Sambhar

Traditionally, rice and lentils/dal are soaked overnight or for at least 4-5 hrs, grind to smooth paste, mixed together and batter is fermented (8-12 hrs depending on climatic conditions) and then steamed in special vessel/steamer with idli plates(Idli Steamer).

Instant Khaman Dhokla is another recipe with steaming method, which is healthy and nutritious and uses less oil.

Looking out for more filling breakfast recipes. try these. Besan Chlila, Chole Bhature, Instant Ragi Dosa, Poha , Mix. Veg Daliya/Broken Wheat Pilaf and many more…

Perfect fermented batter for Idli

Getting a perfect Idli batter in North Indian climate especially in winters was not an easy task and when you don’t have an oven. Making Instant Rava Idlis(idli with sooji/rava and curd/yogurt) was easy and quick option.

I remember trying my first batch of Idli after my marriage while we were in Chandigarh. First time I tried it in winters and that time I had to put it somewhere in kitchen closet for the warmth wrapped in cloth, and the batter did not ferment well.Then with the tips given by my sister’s landlady, I started experimenting with Idli batter.

And yes, I used to made it with basmati rice!! In online recipes I had read about Idli rava and Idli rice but back then it was not commonly available in North Indian cities.

When we shifted to Mumbai, then I started making Idli with Idli rice/Idli Rava regularly, as my daughter loves Idli since she was a kid. Also, fermentation was also not a problem in Mumbai’s weather. I had my share of failures, but I always used to take tips from my South Indian neighbors and now get soft and fluffy Idlis  from good fermented batter.

Here in US too, winters are very harsh. Before buying Instant pot I used to keep batter in warm oven with lights on and got good fermentation. I had failures here too, and the batter was then used for making dosa or uttapam!!

Now with Instant Pot I can ferment batter in it especially during winters for soft fluffy idli.

What is Idli Rava

Traditionally, Idli Rice, is used for making Idlis, but can also make Idlis using Idli Rava, or the cream of idli Rice.

Idli Rava is finely ground Idli Rice/Cream of Idli rice. It doesn’t require so much grinding. We can make also dosa with the same batter.

Idli Rava is can also be used for making upma another popular breakfast item.

Other rice varieties can also be used for making Idli prefer the ones with small grains like Sona Massori, I always have used Idli Rice or Rava and in my initial days of experiments Basmati!!

Lentil/Dal used for Idli batter

I used whole skinned black lentils( here in this recipe). You can also use split skinned or dhuli urad, I use that often. I also use Chilka Urad(skinned split black gram) or Chilka Moong Dal for making Idlis, will update, recipe in another post.

Other Ingredients for Idli

Fenugreek seeds(Methi Dana) and flattened rice flakes(Poha), are also used along with rice/idli rava and dal for soft and fluffy Idlis. I add salt after fermentation, though many people add it while fermenting the batter. In places with hot climate, add salt afterwards only.

Oil is not used in preparing Idlis, so it is kind of zero oil recipe. Idli plates are brushed with oil to avoid sticking of steamed idlis on plates.

Ratio of Idli Rava to dal is same as we use for rice and dal in traditional idli batter. For every 2 cups of Idli Rava use 1/2 cup dal/lentil, 1/4 cup of Poha and 1 tsp of fenugreek seeds. 

  Preparation for Idli Batter

While using Idli Rava, we don’t have to soak it for long duration. Soak Idli Rava and Dal for at least 3-4 hrs, separately.

Add fenugreek seeds with Dal. Poha can be soaked separately just 1-2 hrs before making Idlis.

  Making Batter

Drain water from dal/lentil, and squeeze out water from Idli Rava using hand.  Don’t drain it in strainer /sieve as it is very fine and will drain away with water. Try to squeeze out as much water from rava as you can.

Now you can directly add soaked rava to dal and and grind to smooth paste. Or,  grind dal first and then add rava in dal paste. Both ways are good but will give slightly different texture.

Drain water from poha and add to dal/lentil before grinding.

I grind both rava and dal together but keep about 1/4 cup of rava to add to batter for a little grainy texture. Mix rava and dal batter lightly with hands. The batter should get the warmth from hands not overheated fro the heat of grinder.

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Soaked Idli Rava

Soaked Urad Dal mixed with soaked poha

Add dal and rava in mixer/blender

Grind to smooth batter

Mix remaining Idli Rava

Mix batter with hand

Mixed Idli batter ready for fermentation

Usually wet grinder(a special kind of grinder) is used to grind Idli and Dosa batter. You can find it in almost all South Indian homes. In India I used my Inalsa Grinder and  here in US I grind in Oyster blender or food processor. Powerful  Vitamix or Blentc are good for making Idli batter.

My blender heats up quickly so I prefer using Idli Rava  for making Idlis. I do make with Idli rice, for that I grind in small batches of batter and add chilled water to avoid heating of batter.

Tips to keep in mind while making batter

The batter should not be too thick or too thin. It should be fluffy and of dropping consistency just like cake batter.

Batter should not heat up while grinding, for that use cold/chilled water. I usually keep soaked dal and rice(when using) in refrigerator before grinding. The same I do for making Dahi Vada or Medu Vadas. This way the batter doesn’t heat up while grinding.

For good texture of Idlis, batter should be little grainy not very smooth. Keep small amount of Idli Rava to add in smooth dal and rava batter.

How to ferment Idli Batter in Instant Pot

Fermenting batter in Indian Climate(summers) is not a problem. But if it is cold and chilly then batter takes time to ferment. Sometimes it takes 14-16 hrs also.

Batter ferments very nicely in Instant Pot. It takes 8-12 hrs depending on climate. I keep it late night after finishing all my kitchen work and early morning I get nicely fermented batter.

The only disadvantage of using Instant pot is that you can’t cook anything else it you have only one inner pot. So when using Instant Pot try fermenting batter at night and use for Idli the next morning. Remaining batter can be stored and used for making Dosa or Utappam or Appe.

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fermented batter

How to ferment Idli batter in Oven

Don’t have Instant Pot no worries..keep batter in oven to ferment.

I preheat the oven to 200ºF , then leave it open for few minutes, when it is slightly warm, I keep the batter in steel pot, coverthe container with oven lights on.

Do not keep batter to ferment in plastic container and do not cover it with cling flim or aluminium foil. Cover with plate or cloth. Glass container is also a good option but prefer the stainless steel ones.

How to ferment Idli batter without oven

During winters many North Indians have problem with batter fermentation. If you don’t have oven you can try below trick. It will take 14-16 hrs for batter to ferment, depending on how warm the room/kitchen is..

Keep it in kitchen closet wrapped with some warm cloth and over a big plate. Ensure that the vessel is big so that batter doesn’t overflows and spoils the cloth/shawl or closet.

You can also keep it in room with room heater on. Select a place where the batter is left undisturbed.

Steaming Idli from fermented batter

Once the batter is fermented, do not transfer it in other container. If you used your inner pot, keep the batter in it till making Idli or transfer the batter very lightly. Do not over mix the fermented batter, you will get dense Idlis.

I make Idlis in Idli steamer. I still have to use Instant Pot(I.P) as Idli plates are is quite big to fit in I.P. I have also seen many posts where people steam idli in muffin cups or disposable paper glasses, but haven’t tried any of the method.

You can order Idli Steamer from Amazon.

To steam Idlis, brush Idli plate with oil(use any).

Put the steamer pot filled with water,till the marked level, on gas-stove at medium heat.Wait till the water boils.

Meanwhile transfer Idli batter in Idli mold. Once water starts boiling, keep Idli plates in steamer and cover the pot and let it steam for 6-7 minutes.

Check if the idlis are done switch off the gas, let it stand for few minutes then take out idli stand. Again keep it on counter for a couple of minutes and then take out Idli for the molds, You can use spoon to gently take out,  if idlis are sticking to plate.

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Idli tray with moulds for Idli

Keep steamer on gas -stove

Add idli bater to idli molds

Cover and steam

Idli with Rava Idli

2 Cups Idli Rava/Cream of Rice

1/2 Cup Skinned Black Gram(Split or Whole)

1/2 Cup Flattened Rice flakes/Poha

1 tsp Fenugreek Seeds/Methi Dana

1 tsp Salt

Oil to brush on Idli molds

Wash Idli Rava and dal seperately and soak in enough water. Add fenugreek seeds in soaked dal.

Soak for 3-4 hrs.

Wash Poha/flattened rice flakes 1-2 hrs before grinding batter.

When ready to grid, drain water from rava, dal and poha.

Add dal, poha and Rava , leave about 1/4 rava. Squeeze water from Rava using hands.

Add about 1.2 cup water to dal rava mix and grind to smooth paste. The batter should be nice fluffy.

Add rest of rava and mix the batter lightly with hand.

Fermenting batter in Instant Pot(I.P)

Transfer the batter to inner pot of Instant Pot. Plug-in I.P

Set the setting to Yogurt Mode for 10 hrs(summers about 8 hrs)

Close the lid or cover with a glass or steel lid.

After the set timing, check for the fermentation of batter. It should double up and bubbly.

If it is still not done, set the Yogurt Mode On again for 2-3 hrs.

Once fermented use for making Idlis or keep in refrigerator. If required transfer the batter to other container and refrigerate. Do not over mix the batter.

Use fresh batter for making Idlis and left over batter, for dosa or uttapam.

Fermenting Batter in Oven

Pre-heat oven to 200F , leave the door open for few minutes.

When it is when not hot keep the container of batter with a plate under it, to avoid mess if batter overflows.

The vessel should be big enough to hold risen batter.

Steaming Idli

Brush Idli plate with oil(use any good plant based oil)

Put the steamer pot filled with water,till the marked level, on gas-stove at medium heat. Wait till the water boils.

Meanwhile transfer Idli batter in Idli mold. Once water starts boiling, keep Idli plates in steamer and cover the pot and let it steam for 10-15 minutes.

Check if the idlis are done switch off the gas, let it stand for few minutes then take out idli stand.

Again keep it on counter for a couple of minutes and then take out Idli for the molds, You can use spoon to gently take out,  if idlis are sticking to plate.

Serve with Chutney or Sambhar!!

Hope this post will be helpful for you if you are a first timer at making Idli or struggle with getting perfect fermented batter with or without Instant Pot or oven.

Do give me feedback on the recipe whenever you make it!! I will love hear from you.

Come and say Hello!! on my social media accounts.. FB, Pinterest and Instagram. Whenever you make this, do post on my FB page or tag me on Instagram.  Pin the recipes for later use.

If you like my work, then do hit the follow button and subscribe to the blog to get notifications on new posts and share the blog with your loved ones. I promise won’t spam your mailbox 🙂.

Thanks for stopping by!! Keep coming back!!

    Soft Idli with Idli Rava Soft and Fluffy Idli with Idli Rava(Idli Sooji) recipe |How to ferment batter in Instant Pot and make soft Idli.

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VILLAGE DONUT !!! Tamil Traditional Snacks Ulunthu Vadai | Cooking Crispy Medu Vada Recipe

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Read more: Rice rawa vada recipe in Tamil - ரவா வடை செய்முறை Making medu vada using suji rava at totallydelectable.com

FOLLOW TOTALLY DELECTABLE ON TUMBLR: totallydelectable.tumblr.com

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Tamil New Year menu ideas – List of recipes you can plan as a menu for Tamil varusha pirappu. Here are the list of recipes and ideas for Tamil New Year. Please skip onion for offering God. According to the availability of items, please adjust your menu as needed. You can do a full menu with vadai, payasam, paruppu, sambar, etc or do mixed rice varieties and do mango pachadi, vadai and payasam along. Here is the simple menu I have planned for mine with the vegetables available with me. Luckily I have a small mango, little plantain, ladies finger. Paruppu Thayir pachadi with vadai Mango Sweet pachadi with neem flower tadka Semiya payasam Medhu vadai Vendakkai sambar Vazhakkai Poriyal Here are the recipes I have in my blog for Tamil New Year menu ideas: Payasam recipes / Payasam ideas for tamizh New Year Arisi paruppu payasam recipe Arisi paruppu payasam is one staple recipe made during festive occasions (with coconut milk) by my mom and also every friday a simpler version of this.  Check out this recipe Thengai Payasam, coconut payasam recipe Thengai payasam is a traditional one of the traditional sweet made in special occasions. Step by step pictures recipe. Check out this recipe Semiya payasam recipe Semiya payasam recipe, very easy to prepare to go with any south Indian meals or as a dessert! With step by step pictures and detailed instructions. Check out this recipe Fine vermicelli payasam recipe Learn how to make fine vermicelli payasam in microwave fully. Easy method, even beginners and bachelors can prepare and turns out delicious. Check out this recipe Rava payasam recipe Rava payasam is made with sooji (semolina), sugar and milk – just few simple ingredients and an easy process, a yummy dessert is ready. Step by step and quick video recipe. Check out this recipe Click here to browse all payasam recipes Pachadi recipes for Tamil New year: Mango Pachadi recipe Learn how to make mango pachadi with full video, step by step pictures. Neem flowers are added to the mango pachadi when made on Tamil new year’s day. Check out this recipe Vazhaithandu sweet pachadi recipe Vazhaithandu sweet pachadi with banana stem, tamarind, jaggery, coconut as main ingredients. With step by step pictures. Check out this recipe Beetroot thayir pachadi South Indian style Beetroot thayir pachadi, a colourful accompaniment for south Indian lunch. The colour of the raita is really pretty and attractive with the natural colour from beetroot. Check out this recipe Click here to browse all thayir pachadis Other recipes for the Tamil New Year Menu Arachuvitta sambar South Indian sambar recipe with fresh ground spices to make it smell divinely. South Indian sambar smells and tastes amazing when used fresh ground spices Check out this recipe Click here to browse all sambar recipes South Indian paruppu recipe South Indian paruppu recipe, the basic south Indian dal which is part of tamil elaborate lunch menu. Perfect to mix with rice and ghee to start with. Check out this recipe Paruppu vadai recipe Paruppu vadai or dal vada, made with chana dal and a little urad dal. A crisp, flavourful treat inspite the fact it has no masala or garlic. Check out this recipe Medhu vadai  Medhu vadai recipe – Ulunthu vadai – ulundu vadai– medu vada – with VIDEO and step by step pictures, tips and tricks to make perfect shape. Check out this recipe My mom keeps panakam and neer mor along with panchangam: Panakam recipe Panakam recipe – Panakam preparation with step by step pictures and ingredients pictures too for easy understanding. Ram navami recipes. Check out this recipe Veppam poo rasam Vazhakkai Poriyal (Scroll down for recipe in two in one post) Click here to browse all poriyal recipes The post Tamil New Year Menu Ideas, Thamizh New year menu appeared first on Raks Kitchen. from Rak's Kitchen https://ift.tt/2VmWK4C

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