Murukku is a traditional deep fried snack recipe of India made using rice flour and lenthil flour .Though murukkus are easily available in the stores these days,homemade murukkus are always the best.Ring Murukku or Chegudilu is a popular savoury snack from Andhra and very easy to make at home for it doesn’t require any grinding … Continue reading Ring Murukku Recipe
An authentic chethinad crab rasam recipe that is so flavourful with freshly ground ingredients.Just roast the ingredients in ghee for 3 mins and grind to smooth paste.For almost all rasam recipes,the base is either tamarind or tomato to bring out the tangy taste.Usually cooked dal is added to enhance the taste,but here crab gives such … Continue reading Crab Rasam / Nandu Rasam
Creamy chicken gravy with boneless chicken pieces cooked in tomato and onion based gravy with cashew paste,curd and some spices for a rich flavour.This is definitely not Kolkata style bharta recipe where they use shredded chicken with boiled egggs. A very simple ,spicy dish that takes just 15 -20 mins to make and goes well … Continue reading Chicken Bharta
Stuffed Ceylon Parota with egg and chicken filling -restaurant style recipe with step wise pictures.It is a popular street food in Srilanka (called as Ceylon in olden days).Sumptuous and tasty Ceylon Parota can be made for breakfast or lunch for it is wholesome and filling with egg and chicken inside.Unlike plain parota ,stuffed parotas are … Continue reading Ceylon Parota (with egg & chicken)
Instant Oats Idly is so healthy and tasty with powdered oats,wheat rava and curd and doesn't require any fermentation process.Oats Idlis are best for those who are calorie conscious,you can also add some veggies and make it more delicious and healthy.I have used eno salt here which can be substituted with baking soda as well. … Continue reading Oats Idly
Neer Dosai is a famous dosai variety from Karnataka,India.The Dosai batter is prepared with rice and urad dal is not required,also there is no need to ferment the batter.Only thing is you need to soak the rice for atleast 5 hours.The batter needs to be watery to get those lazy patterns.There is no need to … Continue reading Neer Dosai Recipe
Murungai or Moringa is widely used in Indian cooking especially in the southern parts of India.Drumstick is widely known to be therapeutic with a very high nutrition content. The drumstick tree, seeds, pods, fruits (which is known as drumstick) and flowers all have medicinal properties.Drumstick flowers are edible and are used in making dal ,curries … Continue reading Murungai Poo Poriyal / Drumstick Flower Curry
Swapna's Kitchen ,which I started in July 2014 is celebrating 4 years.I just love cooking and being an housewife was my full time job,I never thought I would become a food blogger.I do remember how I struggled to edit the pictures and align them with my post before I hit the publish button.Without my brother … Continue reading Bread Halwa Recipe (without milk)
Moong dal Dosai or Pasiparuppu Dosai is a healthy dosai variety that is so rich in protein.There is no need to add rice or urad dal and you need not ferment the batter as well,you can use them immediately after grinding.Just grind pasipaaruppu with few ingredients that adds more taste and flavour to the dosai.Very … Continue reading Moong Dal Dosai / Pasiparuppu Dosai
I have already shared a post about PUTTU FLOUR from scratch and here comes another recipe Rice Semiya Puttu from scratch which requires a mill to get it ground with thread like semiya structures.If you don't have access to mill you can just ground them in your mixie,but you cannot yield strings using mixie. For … Continue reading Rice Semiya Puttu Recipe From Scratch
Swapna's Kitchen 