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Cooks in: 20 Minutes
Serves: 2 People
Khandvi is a Gujarati dish made with gram flour/besan. Sour curd and spices are added and and rolls are made with the cooked batter. I tried with Ragi and it came out really well and tasted awesome!
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Cooks in: 30 Minutes
Serves: 4 People
Gooseberry or Amla has a large number of benefits with its vitamin C, antioxidant, skin enhancing, hair enriching and many more properties. Pickles, raitha and rasam are generally prepared with this nutritious fruit. I make this rice variety whenever fresh fruits are available in the market.
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Cooks in: 20 Minutes
Serves: 2 People
Rasam is an integral part of South Indian cuisine. Many fruits are used to make this spiced soup. Cantaloupes are available in plenty during summer. This rasam tastes excellent when mixed with hot rice!
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Cooks in: 30 Minutes
Serves: 2 People
Kunukku is a snack item prepared with soaked and ground rice and pulses along with spices and deep fried later. Replacing rice with millet didn't change the taste. The millet kunukkus stay crisp for a long time and absorb less oil compared to rice.
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Cooks in: 30 Minutes
Serves: 4 People
Adai is a crepe made by soaking and grinding rice and pulses with spices. Moringa leaves/drumstick leaves are the most preferred variety of adai. I replaced rice with foxtail millet.
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