-
Flaxseed Podi
Served alongside thosai and idly, Flaxseed Podi achieves culinary perfection when mixed with gingelly oil, enhancing its rich taste and elevating the overall dining experience. The unique texture of this Podi adds a delightful crunch to every bite and can be used as a sprinkle for a variety of snacks. Its adaptability and robust flavours make Flaxseed Podi a cherished must-have multi-purpose ingredient in my kitchen.
-
Ridge Gourd Thovayal
One delightful way to utilize these peels is by transforming them into a flavorful chutney or π΅π©πΆπ·π’πͺπΊπ’π , a Tamilian condiment. Traditionally served as an accompaniment to rice or thosai, π΅π©πΆπ·π’πͺπΊπ’π adds a tangy and spicy kick to meals. The process of grinding the peels unlocks their inherent flavors, resulting in a deliciously textured condiment that complements various dishes.
-
Classic Hummus
It is not difficult for anyone to make a creamy and smooth hummus! If you want restaurant style classic hummus, use dried chickpeas; otherwise, you can achieve a reasonably good hummus with canned chickpeas too.
