When I was young, I used to watch a mee goreng hawker tossing the noodles in a big iron wok fired by charcoal stove! The smell of the mee goreng that wafted from that wok and his frying spatula clanking on the sides of the work is so unforgettable!
It is said that Kitchidi Rice has a little history behind it. It came about accidentally. It is quite common to have leftover dhal curry and rice and I think someone experimented by mixing the curry and rice together and leaving it for a few hours before eating it.
There is nothing like the aroma of a briyani or like eating good plate of fragrant biryani! Who says only the non-vegetarians are privileged to enjoy briyani??
For you information, you can make about 8 Rava Thosais and a chutney within 1 hour……even if you don’t cook often! It is that easy.
I am so used to making the basic recipe and then make different dishes out of it. Masala Vadai is high in protein and nutritious. Instead of deep frying, you can also steam them.
Singaporean and Malaysian children grew up eating puttu mayam with freshly grated coconut and orange or brown sugar.
You can make the fish cutlets well in advance and freeze them. Thaw them when needed and pan fry. The use of ghee or butter for pan frying this fish cutlet adds to the flavour of the burger.
The best part of making breads is when the aroma not only overwhelms you, but your neighbors too!