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Garlic Rice with Egg
There is a distinctive taste in stir-fries cooked by Chinese restaurant chefs, who are great masters of “wok-hei” or wok-breath in Cantonese, which refers to the unique flavour produced by the wok. Wok-hei can only be achieved if the wok is smoking hot even before oil is added. I used peanut oil as it has a high smoking point and a nutty flavour.
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Rava Thosai
Many people's favourite, the rava thosai aka rava dosa is lacy, crispy and quite easy to make. Do not be intimidated by the number of ingredients!
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Pumpkin and Butter Beans Burgers
Who said meatless burgers cannot be tasty? Try these wholesome burgers and you will agree with me that meatless burgers are not only tasty but very nutritious too!
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Sakkarai Pongal
Sakkarai Pongal, Sakkarai Satham or Pongal Soru describes a sweet rich rice usually made for any Hindu auspicious event in Tamil Nadu, mainly by the Tamilians. There are many versions of it – each family or dialect group makes it differently.
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Uppuma (Semolina with Vegetables)
Originally from Tamil Nadu, this tasty dish is so wholesome you can eat it as a one-dish meal.
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Coconut Appam
Here is a kitchen tested recipe for appam…….you will never go wrong if you watch the video and follow this recipe here! Watch the IGTV on making of Coconut Appam and Pepper Prawns
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Kitchidi Rice
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.
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Spicy Potato Cutlet Burger
You can make the cutlets well in advance and freeze them. Thaw them when needed and pan fry. The use of ghee or butter for pan frying these cutlets add to the flavour of the burger.
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Masala Vadai Pasta
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.
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Garlic and Egg Fried Rice
There is a distinctive taste in stir-fries cooked by Chinese restaurant chefs, who are great masters of “wok-hei” or wok-breath in Cantonese, which refers to the unique flavour produced by the wok.
