I distinctly remember as a novice asking mum, why she had to call the kootu by so many different names. Why is there pulikootu, parippukootu, Porichakootu, molagutal, kootukari, and so on and so forth? It was maddening to have these all confusing names. I am sure she tried to explain, but at that time, nothing made sense. I am sure I asked the same to my mother in law as she has added another 5 or 10 more to these varieties. Years later, trying and testing recipes, feeding this brood of mine,...| Mildly Indian
Masala Dosa is a crispy, classic, popular South Indian breakfast recipe filled with a potato-and-onion masala (bhaji) and spicy green chutney. For a complete restaurant-style experience, serve it with filter coffee or masala chai. Masala dosa This is my grandmother's traditional method for making masala dosa. She spreads a thin layer of restaurant-style green coconut... Read More The post Masala Dosa Recipe appeared first on Cook with Kushi.| Cook with Kushi
Potato Masala is a classic and easy-to-make Indian side dish with onions and potatoes as main ingredients, and served with masala dosa and poori.Aloo bhaji also tastes good with any flatbreads, neer dosa, and crispy dosas. Aloo masala Potato Masala, also known as aloo masala, alugadde palya, dosa aloo, batata bhaji, aloo bhaji, is a... Read More The post Potato Masala for Masala Dosa, Poori Aloo Bhaji appeared first on Cook with Kushi.| Cook with Kushi
Green Chutney is a fresh and flavorful dip prepared in less than 10 minutes with fresh coriander leaves, coconut, and green chilies as key ingredients. This is perfect to spread on masala dosa and serve it as a dip for the same. It also goes well with paratha, chapati, neer dosa, uttapam, snacks, and more.... Read More The post Green Chutney | Chutney for Masala Dosa appeared first on Cook with Kushi.| Cook with Kushi
Coconut Fish Curry prepared with fresh coconut, coriander, chilies as key ingredients. Serve with rice, neer dosa, appam for a complete meal.| Cook with Kushi
Crispy, fluffy, and loaded with veggies, this uttapam recipe is the perfect way to use up leftover dosa batter and make something delicious!| My Food Story
Learn how to make homemade dosa batter along with lots of tips to make the perfectly cripsy, soft, & fluffy dosas at home with my dosa recipe.| My Food Story
This instant ragi dosa is a crispy, wholesome millet dosa made with finger millet flour—no fermentation needed! It’s quick, healthy, and perfect for breakfast or dinner. Packed with fiber and nutrients, it’s a tasty way to enjoy millets. If you've ever woken up craving a crispy dosa but sighed at the thought of soaking, grinding,... The post Instant Ragi Dosa Recipe appeared first on yellowthyme.| yellowthyme
Curry leaves and flax seeds podi -Incredibly versatile South Indian chutney podi — a dry condiment for dosas, idlis, and rice. Protein-rich flax seeds, mineral-loaded curry leaves (karuveppilai, for all our Tamil fam), and a blend of roasted dals, spices, and that magical hit of umami. It’s a South Indian gunpowder(the eating kinds!) with a... The post Curry leaves and flax seeds podi appeared first on yellowthyme.| yellowthyme
Learn how to make a flavorful and protein-packed Soya Chunks Chukka (Soya Pepper Fry) with simple ingredients. Perfect as a side dish or starter, this vegan-friendly recipe is a must-try!| Cakeworkorange
Chettinad Chicken Biryani is a spicy & aromatic dish known for its authentic flavors made using a unique blend of spices, thin coconut milk.| Cook with Kushi
The typical Indian restaurant menu carries two styles of thali (read as thalee) meals. Classified simply as North Indian and South Indian the platter carries an array of dishes served with rice or bread. These meals are fairly balanced, with a sizable portion of the plate to carry dry vegetable stirfries and curries. The large platter that carries all the dishes is the thali. The South Indian meal. The large platter that carries all the different dishes is the 'thattu' in The southern part of...| Mildly Indian
Mohabbat Ka Sharbat is a refreshing drink in the Indian city of Delhi made using 3 ingredients. It is served during the summer & festivals.| Cook with Kushi
