Thayir idli is nothing but Mini Idlies soaked in Yogurt and spices.I tasted this in a south Indian Restaurant in chennai.My friend's Kid used to eat only this when we used to go out for dinner.She could not stand any spicein the food that so we use to order so"Thayir Idli" for her.It is very simple and you can make it with or without the coconut.Also you can reduce the number of green chillies if you are making for kids.I made this after a long time thinking that kids might not like it but it was different and so soft and tasty when soaked in curd.It is a good variation in idli variety.!!!you can give it a try!!!
Wednesday, September 18, 2013
I am posting this recipe for my blogging friend and I hope she likes it.I picked up the purple small brinjals y'day when i went vegetable shopping to make this subzi today. Bagara Baingan is a traditional hyderabadi Brinjal subzi.It is a great accompaniment for Biryani,pulao and Jeera pulao.In the traditional way the brinjals are deep fried and added to the gravy but i have not deep fried them.There is a smoky flavour to this dish traditionally but i have made it in a simple way!!!
Thursday, September 12, 2013
Tuesday, September 3, 2013
My neighbor sent a Tender pumpkin from his "Farm" I was wondering what to do with the whole pumpkin suddenly this idea struck me to make Thogayal because it was tender.My mother used to make this Thogayal and made it our side dish for adai and dosais.Some people make the thogayal with the seeds and the fleshy part when it is really tender I am making it with the fleshy part alone.It is similar to the onion,tomato or coconut thogayal but Pumpkin Thogayal is not very common.Like i said you can have it as an accompaniment with idli,dosas and adais.