Tuesday, June 18, 2013

LAPSI RAVA UPMA / लपसी रवा उप्मा / லப்சி ரவா உப்மா

Lapsi Rava, being more healthier than Bombay Rava or Semolina, is extensively used nowadays. Lapsi Rava Upma is a very Easy Version of Upma. A quick-to-make and light-to-have recipe. I'm sure my readers are going to fall in love with this Upma! I have got an interesting note at the end of this post. Don't miss it!

Saturday, June 8, 2013

THAVALA ADAI (தவல அடை)

Thavala Adai, a South-Indian delicacy, is one of the Best Appetizing and Evening Snack one could have ever tasted.

Idli Rava - 1 cup
Thur Dal - 1/2 cup
Channa Dal - 1/2 cup

Thursday, June 6, 2013

DRY MANGO PICKLE/ ஆவக்காய் ஊறுகாய்/ आम का अचार)

When I read about the history of Pickling from Wikipedia, it was indeed surprising to note that Pickling began 4000 years ago where Indian Cucumbers were prominently used. Pickles were used as a way to preserve food for out-of-season use and for long journeys, especially by sea. Pickling may also improve the nutritional value of food by introducing B Vitamins by Bacteria. 

Quite Interesting!

Here's the first post on "Pickle Varieties".. and an extremely popular South-Indian Pickle. The most optimum mango used for this pickle is AAVAKKAI/AAVAKAAYA.

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