subikshaa.blogspot.com

Subikshaa

Monday, July 28, 2008. Rasam is made in different ways in different places for that matter the taste differs in every household even though the procedures are quite the same. Iyengar rasam has a unique flavor and they even make rasam with unique herbs/roots like thippili ( I haven't found the English name for it yet). Variation : You can add 1/2 cup of toor dal water to the rasam. You can also add half of tamarind water and half of tomato paste of juice. They all give out different flavors. Dosas are enj...

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Subikshaa | subikshaa.blogspot.com Reviews

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Monday, July 28, 2008. Rasam is made in different ways in different places for that matter the taste differs in every household even though the procedures are quite the same. Iyengar rasam has a unique flavor and they even make rasam with unique herbs/roots like thippili ( I haven't found the English name for it yet). Variation : You can add 1/2 cup of toor dal water to the rasam. You can also add half of tamarind water and half of tomato paste of juice. They all give out different flavors. Dosas are enj...

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6 kal dosa

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10 vadai curry

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Subikshaa | subikshaa.blogspot.com Reviews

https://subikshaa.blogspot.com

Monday, July 28, 2008. Rasam is made in different ways in different places for that matter the taste differs in every household even though the procedures are quite the same. Iyengar rasam has a unique flavor and they even make rasam with unique herbs/roots like thippili ( I haven't found the English name for it yet). Variation : You can add 1/2 cup of toor dal water to the rasam. You can also add half of tamarind water and half of tomato paste of juice. They all give out different flavors. Dosas are enj...

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subikshaa.blogspot.com

1

Subikshaa: Madras Sambar

http://subikshaa.blogspot.com/2008/04/madras-sambar.html

Monday, April 7, 2008. Sambar is almost synonymous with Tamilnadu cuisine. It is seen in different flavors in various parts of South India maintaining the basic toor dal - tamarind - vegetables blend. It goes best with idli and rice. Pressure cook dals with tomatoes, turmeric pwd, 2tsp sambar pwd, salt. Variation : You can make onion sambar with the same process, just saute the small onions with a little oil before adding them to tamarind water. Subscribe to: Post Comments (Atom). View my complete profile.

2

Subikshaa: February 2008

http://subikshaa.blogspot.com/2008_02_01_archive.html

Thursday, February 28, 2008. Keralites just love to add coconut in anything and thus Arachuvitta sambar came in existence. It is mostly prepared in Palghat brahmin households and is a part of most feasts or sadhyas. Any vegetable can be used like drumstick, potatoes, brinjal, carrots, capsicum, ladies finger etc. If you are making karela/bittergourd or muli/radish sambar or small onion / shallots sambar they generally don't add other vegetables with it. Links to this post. From America, Peperonata. Boil ...

3

Subikshaa: Iyengar Rasam

http://subikshaa.blogspot.com/2008/07/iyengar-rasam.html

Monday, July 28, 2008. Rasam is made in different ways in different places for that matter the taste differs in every household even though the procedures are quite the same. Iyengar rasam has a unique flavor and they even make rasam with unique herbs/roots like thippili ( I haven't found the English name for it yet). Variation : You can add 1/2 cup of toor dal water to the rasam. You can also add half of tamarind water and half of tomato paste of juice. They all give out different flavors.

4

Subikshaa: Kal Dosa

http://subikshaa.blogspot.com/2008/07/kal-dosa.html

Monday, July 28, 2008. This dosai is traditionally done on a thick iron pan or kal chatti . It is the soft variety of dosa and is great for a trip, specially for kids or people who don't eat hotel food. This dosa does not need any oil. Boied rice - 1 cup. Raw rice - 1 cup. Urad dhal - ½ cup. Soak everything together for 6 hrs. Grind to a fine paste. Ferment for 12 hrs and add salt and make dosai. Heat the kal chatti and pour the batter, don't spread it too much. Cook on both sides.

5

Subikshaa: Aval Dosai

http://subikshaa.blogspot.com/2008/07/aval-dosai.html

Monday, July 28, 2008. Dosas are enjoyed by most people and are made with different combinations of different grains and each of them have their own unique taste. This dosa is soft and spongy, kids would love it. The fermentation for this dosa has to be done for 8-12hrs definitely. Raw rice 3 cups, Curds 2 cups, Thick poha(aval) 1 cup, Green chillies 5-6, Ginger 2 ‘’, Salt. Finely chopped onions 1 cup, To temper in 1 tsp oil:, Mustard seeds 1tsp. Subscribe to: Post Comments (Atom).

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Monday, July 28, 2008. Rasam is made in different ways in different places for that matter the taste differs in every household even though the procedures are quite the same. Iyengar rasam has a unique flavor and they even make rasam with unique herbs/roots like thippili ( I haven't found the English name for it yet). Variation : You can add 1/2 cup of toor dal water to the rasam. You can also add half of tamarind water and half of tomato paste of juice. They all give out different flavors. Dosas are enj...

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