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Showing posts from September, 2016

Pepper n' Jeera Rasam

Pepper n' Jeera Rasam- Is a very good as a digestive n light on the tummy along with hot rice and a dash of ghee. This is non spicy but flavorful rasam. Can be had like soup as well. Rich source of protein as well as its made of toor dal. Ingredients: Toor Dal - 1 cup [appx. 50gms] Tomato - 1-2 Jeera - 1 tbsp Pepper - 15-20 [as per requirement] Hing - generous pinch [mix little water with the hing paste] Tamarind - watery pulp [little] Mustard - for tempering Ghee - 1-2 tsp for tempering Turmeric - 1/2 tsp Curry Leaves - 1-2 sprigs Salt - as per taste How to prepare: Pressure cook toor dal till it is completely mushy. Mash it well till smooth. Add adequate water and turmeric to the mashed dal. Let it boil. Add chopped tomatoes, tamarind pulp and hing water. Simmer it. Simultaneously, take a skillet and prepare the tempering which is vital for this dish. Using a mortar and pestle hand crush the jeera and pepper. It should be very coarse. In a hot ski

Nippat / Nippattu

Nippat or Nippattu is an age old recipe passed on by grandmothers n mothers.. crisp crunchy and a quick to make savory item made of rice flour. This dish doesn't need a whole lot preparations! Its made of ingredients which are commonly used in our kitchens. Nippat is made during festivals like Krishna Janmashtami / Diwali and other festivals. It can be made in a jiffy and a perfect tea/coffee partner. To make approximately around 30-40 nippats [depends on the size.. smaller the size more in number] Ingredients: Rice flour [500 gms] Chiroti Rava or Fine Semolina [2 tbsp] Ground Nuts - 50gms Fried Gram - 30gms Dry Copra [Finely Chopped to small bits] - 1 cup Curry Leaves [dried and finely chopped, optional] Red Chilli Powder - 3-4 spoons [can vary with requirement]  Hing/Asafoetida - a generous pinch [if its a paste] or 1-2 tsp [if powdered] White Til - 1 tbsp Ghee / Clarified Butter 2 teaspoon for mixing Salt to taste Hot Oil - for deep frying [out of which