Thogayals are my husband’s favourite. He like all kinds of thogayal… karuvepillai, kothamalli (coriander), kathrikai (brinjal), paruppu (dal)… and the list can go on and on. Its a very simple and easy recipe made with very few ingredients. Tastes good with hot rice and ghee.
My dear friend asked me to post oats upma recipe. So, before posting the recipe I wanted to try it out in my kitchen and get it approved by my biggest critic (husband). I tried this upma today morning… and got thumbs up for the taste and texture. I used Quaker Multigrain Oats but can be made with regular oats as well.
Bisibela bath is a prominent karnataka recipe which is like a sambhar rice but with lots of flavour and aroma. This should be take really piping hot else you will not relish it. I wanted to try this out in veragu arisi which is very rich in fibre in comparison with rice. It came out so well and yummy… I served it with sweet potato fry, papad and poosanikai thayir pachchadi.
The best way to give green leafy vegetable to kids is to hide them in some recipe. My little angle won’t have methi, palak, batua or sarson sabzi. So, I started adding it to the dough and she would simply love it. She can go on having any green parantha and calls all green paranthas as methi parantha. I am very happy since she started have these green leafy vegetable in some form.
I love pudina rice for its nice aroma and flavour. It fills the entire house with its nice minty smell and makes you feel fresh. My friend introduced me to veragu arisi / kodo millet as called in English. She told me the fiber content in veragu arisi is 10.5% as compared to wheat (1.5%) and rice (0.02%); may be that’s the reason why 1/2 cup of veragu arisi is enough for 2 adults. The method of cooking this millet is similar like rice – 1 : 2 (i.e., one portion of rice and 2 portions of water), cook it in pressure cooker for 3 whistles. It will be gooey in the beginning but after 4 – 5 hours, it will turn flowery and would be best for making pulao, vegetable rice, biryani etc. So, if you want to make pulao and all, cook it atleast 4- 5 hrs in advance. Its a healthy replacement for rice and dalia, good for weight watchers and tastes just like rice… you really can’t make out the difference except the size. Each grain of uncooked kodo millet is as small as mustard seeds and cooked grain as big as pepper corns.
