Loading...

Follow Sharmi's Kitchen on Feedspot

Continue with Google
Continue with Facebook
or

Valid

Hi friends, I am back after a long break. It feels good to come back and meet you all after such a long time. Today, I am starting the blog with this simple sweet recipe. Sweet Rava Appam/Semolina Appam/Sooji Appam is an easy evening snack which can be prepared in no time.

This is a foolproof recipe which can be prepared even by a novice. Follow the simple instructions given and sure you will get the fluffy and soft sweet appam. Mix the batter and keep it to rest for at least 15 to 30 mins. Adjust the consistency of the batter by adding water or milk. The consistency of the batter should be neither too thick nor too thin. Cook appam in the low flame or medium-low flame only. Now let us see how to prepare this recipe.

Sweet Rava Appam Recipe / Semolina Appam
Sweet rava appam for an evening snack.
Servings15 approx
Prep Time20 min
Cook Time15 min
Ingredients
Instructions
  1. In a wide bowl add all purpose flour, rava, sugar, milk, salt, cardamom powder and mix well. Add water little by little and bring to idli batter consistency. Let the batter rest for 15 mins.
  2. After 15 mins the batter thickens. Now add more water and bring to idli batter consistency. The batter should be neither too thick nor too thin in consistency.
  3. Heat oil in a kadai. Once oil gets heated add a ladle full of batter directly into the oil. Cook only one appam at a time. Let it cook on low flame. Once it turns golden brown turn to the other side, cook until the other side turns golden brown. Once done remove it on a kitchen towel to remove excess oil. Repeat the process until all the batter is done. Serve it hot or cold.
Recipe Notes
  • Mix the batter and keep it to rest for at least 15 to 30 mins.
  • Adjust the consistency of the batter by adding water or milk.
  • The consistency of the batter should be neither too thick nor too thin.
  • Cook appam in the low flame or medium-low flame only.

Soft and spongy Sweet Rava Appam is ready to relish.

If you found this post useful, I would really love it if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Fudgy Chocolate Brownie, one of the best brownie which I have tried ever. My daughter loves brownies and she wanted me to try this recipe. This turned out to be really chocolatey, chewy and fudgy. Top it with vanilla ice cream and chocolate sauce and trust me this the heaven.

To get the best brownie, follow these steps and you will end up with the best brownie ever. Use any good quality chocolate to make the brownie. I used Hershey’s semi-sweet baking bar 113gms. Also, I used Hershey’s natural unsweetened 100% cocoa. Melt the chocolate either double boiler method or by microwaving it for 30 seconds. Let the melted chocolate cool completely before adding to the eggs. Fold the dry ingredients with the wet ingredients gently. Do not over mix as this will cause the brownies to be more cake-like in texture. Bake for 18-20 mins, depending on how fudgy you like the brownies to be. Now let us see how to prepare this recipe.

Source: tasty

Fudgy Chocolate Brownie Recipe | Best Brownie Recipe
Chocolatey, chewy and fudgy brownie.
Servings9 pieces approx
Prep Time15 minutes
Cook Time20 minutes
Ingredients
Instructions
  1. Preheat oven to 180 degrees C for 10 mins. Chop the chocolate into chunks. Melt half( I melted in microwave for 30 sec), then save the other half for later. Mix the butter and the sugar, then beat in the eggs and vanilla for 1-2 mins until the mixture has become fluffy and light in color. Whisk in the reserved melted chocolate. Make sure the chocolate is not too hot or else the eggs will cook.
  2. Then sift in the flour, cocoa powder, and salt. Fold the dry ingredients with the wet ingredients.
  3. Do not overmix. Fold in the chocolate chunks.
  4. Now transfer the batter into a parchment paper-lined square baking dish. Bake for 18-20 mins, depending on how fudgy you like the brownies. Then cool it completely. Slice it and then serve with a scoop of vanilla ice cream topped with chocolate sauce.
Recipe Notes
  • Use any good quality chocolate to make the brownie. I used Hershey's semi-sweet baking bar 113gms.
  • Also, I used Hershey's natural unsweetened 100% cocoa.
  • Melt the chocolate either double boiler method or by microwaving it for 30 seconds.
  • Let the melted chocolate cool completely before adding to the eggs.
  • Fold the dry ingredients with the wet ingredients gently. Do not over mix as this will cause the brownies to be more cake-like in texture.
  • Bake for 18-20 mins, depending on how fudgy you like the brownies to be.

Chocolatey, chewy and fudgy brownie is ready to relish.

If you found this post useful, I would really love it if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Tomato Kurma/Thakkali kurma is one of the delicious kurma which pairs well with idli and dosa. This kurma is made with tomato as its base. This kurma is not only had with idli and dosa, but this also goes well with all South Indian breakfasts like idiyappam, uthappam, appam and much more.

There are many varieties of tomato kurma, some consists of coconut paste,  some contain onion and some doesn’t have onion in it. This can be prepared in different methods and soon I will be sharing this all one by one. For this method, use only the specified amount of masala or else it will overpower the taste of kurma. Add juicy ripe tomatoes to get a nice tangy taste. You can even add a slit green chili while sauteeing onion. Now let us see how to prepare this recipe.

Enjoy the video of Tomato Kurma. Subscribe for more videos.

Tomato Kurma Recipe | Thakkali Kurma for idli and dosa - YouTube

Tomato Kurma Recipe | Thakkali Kurma for idli and dosa
Delicious Tomato kurma for idli and dosa.
Servings3 people
Prep Time15 minutes
Cook Time25 minutes
Ingredients
Instructions
  1. Add all the ingredients under "To grind" in a mixer. Add water and grind to smooth paste. Heat a pan and add oil. Once oil gets heated add mustard seeds, fennel seeds and let it crackle.
  2. Now add onion and curry leaves. Saute until onion turns translucent. Then add tomatoes and a little salt. Saute until tomatoes turn mushy. Now add turmeric powder, chili powder, coriander powder and saute until raw smell goes.
  3. Now add ground coconut paste, adjust water consistency and salt and cook for 10-15 mins. Once done garnish with coriander leaves. Serve hot with idli or dosa.
Recipe Notes
  • Use only the specified amount of masala or else it will overpower the taste of kurma.
  • Add juicy ripe tomatoes to get a nice tangy taste.
  • You can even add a slit green chili while sauteeing onion.

Delicious Tomato Kurma/Thakkali Kurma is ready to relish.

If you found this post useful, I would really love it if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Poha Upma/Aval Upma is one of the simple and easiest breakfast which can be prepared within 15 mins. This is one of the staple breakfast recipes of South India. This delicious breakfast is made from flattened rice (also known as beaten rice).

The best way to prepare this recipe is to use thick poha/aval. To make perfect aval wash poha thoroughly with water, drain the water completely and keep it for 5 mins to soak. You don’t soak poha in the water itself. If you do so it would become soggy. Nowadays different varieties of poha are available, you can use any of them to prepare this recipe. In this recipe, I have used peanuts while sauteeing. Instead of peanuts, you can even add cashews. If you like the tangy taste, at last after switching off the stove, squeeze half lemon juice and serve. Now let us see how to prepare this recipe.

Enjoy the video of poha upma recipe. Subscribe for more videos.

Poha Upma Recipe | Aval Upma | Flattened Rice Upma - YouTube

Poha Upma Recipe | Aval Upma | Flattened Rice Upma
Delicious Poha upma/aval upma.
Servings2 people
Prep Time10 minutes
Cook Time15 minutes
Ingredients
Instructions
  1. Wash the poha thoroughly, drain it completely and keep it for 5 mins to soak. After 5 mins fluff it up without breaking it.
  2. Heat a pan and add oil. Once oil gets heated add mustard seeds, chana dal, peanuts, and roast until all turns golden brown. Then add onion, curry leaves, green chilies, a little salt and saute until onion turns translucent. Then add turmeric powder and saute for a min.
  3. Now add soaked poha/aval, required salt and saute for 2 to 3 mins. Then add grated coconut and mix well. At last garnish with coriander leaves. Serve hot.
Recipe Notes
  • I used thick poha/aval. Wash it thoroughly with water, drain the water completely and keep it for 5 mins to soak.
  • You can use even red poha.
  • Instead of peanuts, you can even add cashews.
  • If you like the tangy taste at last after switching off the stove, squeeze half lemon juice and serve.

Delicious Poha upma/Aval upma is ready to relish.

If you found this post useful, I would really love it if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Rich, creamy and healthy Pumpkin Soup to warm up your cold day. This sweet and mildly spiced Pumpkin Soup can be had as an evening appetizer or with a meal. This is super easy to prepare with the available ingredients in the pantry.

Winter started here in UAE and I wanted something warm to enjoy the cold winter evening. Hence made this delicious Pumpkin Soup. You can whip up this delicious soup with in 15 mins. Either pressure cook pumpkin as shown here or you can cook it in a kadai for 15 mins. You can use either black pepper or white pepper powder according to your taste. My mixer can withstand heat. If your mixer does not support heat, cool the pumpkin mixture completely and then grind it in the mixer. If required reheat the soup and serve it hot. Now let us see how to prepare this recipe.

Enjoy the video of Pumpkin Soup. Subscribe for more videos.

Pumpkin Soup Recipe | Pusanikai Soup - YouTube

Pumpkin Soup Recipe | Pusanikai Soup
Creamy and healthy Pumpkin Soup.
Servings2 people
Prep Time10 minutes
Cook Time15 minutes
Ingredients
Instructions
  1. Peel the skin, remove the seeds and cut pumpkin to a one inch size. Heat a pressure cooker and add butter. Once butter melts add bay leaf and saute for a min. Then add garlic pods and saute until it turns golden brown. Then add onion and saute until it turns translucent. Now add diced pumpkins and saute for a min.
  2. Now add a cup of water, salt to taste, pepper powder and mix well. Bring the water to boil. Then close lid and pressure cook pumpkin for 2 whistles. Switch off the flame and let the pressure release completely.
  3. Now open the lid. Discard the bay leaf. Pour the pressure cooked pumpkin in the mixer and grind it to a smooth paste. Serve hot topped with fresh cream, mint leaf and pepper powder.
Recipe Notes
  • Either pressure cook pumpkin as shown here or you can cook it in a kadai for 15 mins.
  • You can use either black pepper or white pepper powder according to your taste.
  • My mixer can withstand heat. If your mixer does not support heat, cool the pumpkin mixture completely and then grind it in the mixer. If required reheat the soup and serve it hot.

Rich, creamy and healthy Pumpkin Soup is ready to relish.

If you found this post useful, I would really love it if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Kuzhi Paniyaram is a regular South Indian breakfast/dinner recipe. This is very often easily prepared using the leftover idli batter. The traditional method of making paniyaram batter is a little bit different from the normally used idli batter. Soon I will share the traditional method too.

Using idli batter too we can get crispy out and soft in paniyaram. Either you can use non-stick appe pan or iron appe pan. It is important to use sour batter. Usually, we use 4th or 5th-day leftover batter to make paniyaram. Because sour batter paniyaram tastes best. You can either add ghee or oil. As we are using idli batter it is necessary to add rice flour as it gives crispy texture on the outside.

Make sure to mix the batter to idli batter consistency. You can even add 1/4 cup of grated coconut or finely chopped coconut to the batter. You can even add any sauteed finely chopped veggies of your choice to make vegetable paniyaram. Cook on low flame till the center is cooked well.

The actual technique to make round paniyaram is to cook batter on low flame. Use small burner to make paniyaram. I flip paniyaram up to 4 times to get crispy out as well as the round shape. The secret to getting the perfect round shape is once you pour the batter wait for a min. The outer crust would be cooked slightly and the inner batter will be not cooked. At this stage, flip the paniyaram and the batter will start to flow so that you will get a nice round shape.

Now add oil and leave it until this side is cooked. Now flip back to the same side and leave it on low flame until it gets crisp. Once it turns crispy again flip to the other side and wait until the other side also turns crispy. And here you go with perfect round crispy paniyaram. Now let us see how to prepare this recipe.

Enjoy the video of Kuzhi Paniyaram. Subscribe to view more videos.

Kuzhi Paniyaram Recipe - using leftover Idli Batter - YouTube

Kuzhi Paniyaram Recipe - using leftover Idli Batter
Crispy out and soft it Kuzhi Paniyaram.
Servings30 pieces approx
Prep Time15 minutes
Cook Time30 minutes
Ingredients
Instructions
  1. Heat a pan and add 2 tbsp of oil. Once oil gets heated add mustard seeds, chana dal and let it crackle. Then add onion, green chilies, curry leaves, a little salt for onion and saute until onion turns translucent. Once done switch off the flame and let it cool completely.
  2. Take four cups of idli batter in a bowl(I used measuring cups). Add the sauteed onion and rice flour in the idli batter. Now mix it thoroughly without any lumps. Adjust the consistency by adding the water. The batter should be Idli batter consistency.
  3. Heat the paniyaram pan and add oil to each pit. Fill each pit with 3/4th batter. Cook on low flame. Once outer crust gets cooked, flip it to another side. Add oil to this side too. Cook on both sides until paniyaram turns golden brown. Serve hot with coconut or onion tomato chutney.
Recipe Notes
  • It is important to use sour batter. Usually, we use 4th or 5th-day leftover batter to make paniyaram. Because sour batter paniyaram tastes best.
  • You can either add ghee or oil. 
  • As we are using idli batter it is necessary to add rice flour as it gives crispy texture on the outside.
  • Make sure to mix the batter to idli batter consistency.
  • You can even add 1/4 cup of grated coconut or finely chopped coconut to the batter.
  • You can even add any sauteed finely chopped veggies of your choice to make vegetable paniyaram.
  • Cook on low flame till the center is cooked well.

Delicious and crispy Kuzhi Paniyaram is ready to relish. Serve hot with any chutney of your choice.

If you found this post useful, I would really love it if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Tapioca/Maravalli Kizhangu/Kappa chips is a crispy and crunchy popular South Indian chip. This chip is prepared either in round shape or in thin stripes. Apart from chips, we can make so many recipes using this tapioca.

Boiled tapioca is either tempered or without temper can be had as a breakfast or evening snack. In order to make perfect tapioca chips, you need to follow these simple steps. For best result slice tapioca as thin as possible. Wash tapioca slices and dry it completely before deep frying in the oil. Oil should be on medium-low flame only. Deep fry tapioca in small batches in warm oil and remove when they start to turn golden brown. Season tapioca chips with your favorite seasoning. I used chili powder for seasoning you can use pepper powder instead. Now let us see how to prepare this recipe.

Enjoy the video of Tapioca Chips. Subscribe for more videos.

Tapioca Chips Recipe | Maravalli Kizhangu Chips - YouTube

Tapioca Chips Recipe | Maravalli Kizhangu Chips
Crispy and crunchy homemade tapioca chips.
Servings2 Cup approx
Prep Time15 minutes
Cook Time25 minutes
Ingredients
Instructions
  1. Wash potatoes thoroughly. Peel the skin using a peeler. Again wash it thoroughly. Slice the potatoes as thin as possible. Better use a food processor or a mandoline slicer to slice the potatoes thinly.
  2. Drain the water completely by dabbing sliced tapioca with a kitchen towel. No water should be left or else it will splutter when you deep fry in the oil.
  3. Heat oil in a kadai. Oil should be on medium-low flame only. Deep fry tapioca in small batches in warm oil and remove when they start to turn golden brown. Remove the tapioca chips and place it on a kitchen towel. While tapioca chips are still warm add salt and chili powder and toss well. So that salt and chili would coat well on each tapioca chips. Tapioca chips are ready. Serve hot.
Recipe Notes
  • For best result slice tapioca as thin as possible.
  • Wash tapioca slices and dry it completely before deep frying in the oil.
  • Oil should be on medium-low flame only.
  • Deep fry tapioca in small batches in warm oil and remove when they start to turn golden brown.
  • Season tapioca chips with your favorite seasoning. I used chili powder for seasoning you can use pepper powder instead.

Crispy and crunchy Tapioca Chips are ready to relish.

If you found this post useful, I would really love it if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Sambar Powder is a must in all South Indian households. Usually, we prepare sambar powder in kgs for a whole year at my mom’s place. When I go for vacation mom packs me sambar powder for a year. But this can be prepared at home easily.

Using a mixer, sambar powder can be ground to a coarse powder only. But while grinding it in the mill we used to get smooth powder. The smooth powder gives you the perfect smooth sambar. Where there is no mill to grind the powder, you can make it using a mixer. Use a high watt or high-speed mixer to make the sambar powder.

Dry roast all the ingredients separately and cool it completely. Then grind in the mixer and sieve it thoroughly. Again grind the remaining coarse sambar powder and sieve it until all the powder is done. You will be left with a little coarse sambar powder. Don’t throw that coarse powder, instead use it in the poriyal. That gives a nice flavor to the poriyal. Now let us see how to prepare this recipe.

Enjoy the video of Sambar Powder. Subscribe for more videos.

Sambar Powder Recipe | South Indian Style Sambar Masala - YouTube

Sambar Powder Recipe | South Indian Style Sambar Masala
Homemade aromatic sambar powder.
Servings3 Cup approx
Prep Time10 minutes
Cook Time30 minutes
Instructions
  1. Heat a tawa on medium flame. Roast dry red chili until it is puffed up. Once done place it on a plate. In the same pan dry roast coriander seeds until a nice aroma comes. Once done place it on a plate. In the same pan dry roast toor dal until it turns golden brown. Once done place it on a plate.
  2. Now dry roast chana dal, fenugreek, cumin seeds separately until they turn golden brown and a nice aroma comes. once done place it on a plate.
  3. Finally, roast peppercorns for a min and place it on the plate. Let all the fried ingredients cool completely. Once cooled transfer the ingredients to the mixer. Add hing and turmeric powder before grinding it to smooth powder.
  4. Once the ingredients are ground to smooth powder transfer it to a sieve and sieve it thoroughly. If any coarse powder is left grind it again and sieve it until all the powder is sieved. Homemade aromatic sambar powder is ready.
Recipe Notes
  • The color of sambar powder depends on how you roast the ingredients.
  • Do not leave it unattended as the ingredients may burn easily.
  • You need to continuously saute to get the even color.
  • Except for turmeric powder and hing, all the other ingredients should be dry roasted separately as each takes different time to roast.
  • You can even add a handful of curry leaves while sauteeing. Generally, we don't add as we will be tempering curry leaves while making sambar.
  • For half a cup of toor dal, you can add 2 tbsp of sambar powder where it yields sambar for 4 people.

Homemade aromatic sambar powder is ready to use in the sambar.

If you found this post useful, I would really love it if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Bread Paneer Pockets as the name suggests bread is stuffed with paneer filling. This can be had as an appetizer or as a snack. Paneer is almost liked by all and this can be prepared as a party starter too. I have used homemade paneer and frozen peas. You can even use fresh peas.

If you have bread and paneer handy this can be prepared within 15 mins. The masalas used are simple ingredients which are available in our pantry. The crispy outer crust of the bread and soft filling takes this yummy recipe to the next level. This paneer filling is mildly flavored and kids also will like this a lot. When the bread is deep fried it always absorbs a lot of oil in it. In order to prevent this keep the flame in medium high. So that once you drop the bread pockets it will be cooked within a min. Either you can shallow fry as I did or you can deep fry it. Now let us see how to prepare this recipe.

Enjoy the video of Bread Paneer Pockets. Subscribe for more videos.

Bread Paneer Pockets - Bread recipe - YouTube

Bread Paneer Pockets Recipe | Bread Recipe
Delicious paneer filled bread pockets.
Servings4 pieces approx
Prep Time10 minutes
Cook Time15 minutes
Ingredients
Instructions
  1. Heat a pan and add a tsp of oil. Once oil gets heated add cumin seeds. Let it crackle. Then add finely chopped onion and saute until onion turns translucent. Now add turmeric powder, chili powder, coriander powder, garam masala powder, ginger garlic paste and saute for a min.
  2. Add little water so that masalas don't get burnt. Now add peas, paneer, and salt to taste. Add little water and saute till all the mixture is combined and water is absorbed. Garnish with coriander leaves. Our filling for bread is ready. Let it cool completely.
  3. Cut the sides of the bread. Roll it thin. Place a tbsp of filling in the center of the bread. Apply water on all 4 sides. Fold the bread into two and press the sides firmly. So that the filling doesn't come out.
  4. Now heat another pan and add oil. Once oil gets heated place two bread pockets at a time. Cook on medium flame until it turns golden brown. Once done remove it on a kitchen towel to remove excess oil. Bread Paneer Pockets are ready. Serve hot with tomato ketchup or any chutney of your choice.
Recipe Notes
  • Increase or decrease masala as per your choice.
  • If you want the filling to be spicier add some chopped green chilies while sauteeing.
  • You can add any veggies of your choice.
  • This can be had as a breakfast or snack.

Delicious crispy out and soft in Bread Paneer Pockets are ready to relish.

If you found this post useful, I would really love it if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!

Read Full Article
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

7 Easy Breakfast Recipes which can be prepared within 20 to 30 mins are given here. I am showing just an idea what can be prepared for 7 days where you need not repeat the breakfast. All the recipes given here are instant recipes. You do not need to grind or take time to prepare these recipes.

  • Rava Dosa can be prepared within 30 mins. We need to mix all the ingredients and pour the dosa no need for fermentation. It is an Instant Dosa.
  • Lemon sevai can be prepared within 20 mins if you have leftover Idiyappam/sevai.
  • Godumai Dosa is also an instant dosa where you no need to ferment the batter.
  • Godumai Adai takes only 20 mins to prepare. Mix the ingredients and prepare the adai.
  • Rava Upma one of the simple and easy breakfast which can be prepared within 20 mins.
  • If you have bread handy then this bread upma is ready within 15 mins.
  • If you have leftover idli then this breakfast idli upma is also ready within 15 mins.

Check out for the recipes given below. Click read more to view the particular recipe.

Rava Dosa Recipe | Onion Rava Dosa | Instant Rava Dosa
Rava Dosa Recipe | Onion Rava Dosa | Instant Rava Dosa

Rava Dosa/Onion Rava Dosa is a South Indian breakfast recipe which can be prepared in no time. This is the instant dosa and no mess of soaking, grindi Read More

Read More
Idli Upma Recipe | Idli Upma with Leftover Idlis
Idli Upma Recipe | Idli Upma with Leftover Idlis

Idli Upma - one of the best way to use the leftover idlis. You can make so many dishes using the leftover idlis such as idli chili, podi idli upma, sp Read More

Read More
Lemon Sevai Recipe | Lemon Idiyappam
Lemon Sevai Recipe | Lemon Idiyappam

Lemon Sevai is a delicious South Indian breakfast/dinner/evening snack recipe. If you have any leftover idiyappam you can make this sevai in no time. Read More

Read More
Godhuma Adai Recipe | Wheat Flour Adai
Godhuma Adai Recipe | Wheat Flour Adai

Godhuma Adai/Wheat flour adai is another simple breakfast/dinner recipe from South India.  This is another instant dosa and no mess of soaking, grin Read More

Read More
Godhuma Dosa Recipe | Instant Wheat Flour Dosa
Godhuma Dosa Recipe | Instant Wheat Flour Dosa

Godhuma Dosa/Wheat Flour Dosa is a South Indian breakfast recipe which can be prepared in no time. This is the instant dosa and no mess of soaking, gr Read More

Read More
Upma Recipe | Easy Rava Upma
Upma Recipe | Easy Rava Upma

Upma is a traditional South Indian Breakfast recipe which is prepared easily with rava as the main ingredient. This Upma can be prepared either plain Read More

Read More
Bread Chilli | Bread Chilli Recipe using Sambar Powder
Bread Chilli | Bread Chilli Recipe using Sambar Powder

Bread Chilli is another easy breakfast recipe which is prepared in no time. Apart from toasts and sandwiches, we can make so many recipes using bread. Read More

Read More

If you found this post useful, I would really love it if you pin it or share it with your Facebook fans or Twitter followers or Google+ circles today. All it takes is a simple click on the “pin it” “like,” “share,” “tweet,” or Google+ buttons below the post. It will keep me motivated. Thank you!

Read Full Article

Read for later

Articles marked as Favorite are saved for later viewing.
close
  • Show original
  • .
  • Share
  • .
  • Favorite
  • .
  • Email
  • .
  • Add Tags 

Separate tags by commas
To access this feature, please upgrade your account.
Start your free month
Free Preview