Sunday, September 22, 2013

Thattai | Crispy Rice Flour Crackers


The first time I tasted Thattai was at a South Indian grocery store in my city! Crispy, crunchy, and a tongue tickling blend of spices just made it my instant favourite. Every time I head out for groceries I had to buy myself a batch. Back home I'd make a cup of hot tea and we would crunch them until they finished. One day I asked the owner of the store what exactly they were made of and she very kindly gave me the recipe. Since then, I have always made Thattai at home. Not because I did not like the one from the store, but because once you munch one Thattai you cannot stop. I decide that if I really was craving them then I could make them. If not, no unnecessary munching of snacks just because of a visit to the store!!


Tuesday, September 10, 2013

Shimla Mirche ke Chawal | Spicy Green Bell Pepper Rice


Fried rice recipes are so easy to put together. A well spiced fried rice dish tastes wonderful warm or cold and makes for a simple and flavorful recipe for a packed lunch or a picnic lunch. Though fried rice recipes are often made with leftover rice, I love to make them with fresh rice too. They make a great one pot meal for lunch or dinner and then if I have any leftover I use it for the lunchbox. If you have an office microwave, you can carry this for lunch the next day too.

Tuesday, September 3, 2013

Palak Uppu Kozhukattai | Spinach and Cream of Rice Dumplings


Kozhukattai is a steamed dumpling. It can be made with pretty much any type of flour but it is most commonly made with rice or ragi. It can also be savoury or sweet. I love kozhukattai in all its forms. I make the rice flour and ragi flour one at home for snacking all the time. I also love making the Uppu Kozhukattai. Its got a moreish texture that adds so much to the flavour. Today I made these steamed dumpling with spinach. The were perfect with some delicious zucchini kootu!!

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