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My grandmother used to prepare a sambar using methi (fenugreek leaves) leaves called “Pulla Keera” meaning tangy greens. It requires little more tamarind than the regular sambar and a tempering of mustard seeds, fenugreek (methi seeds) and green chillies which gives this side dish an unique flavor. Toor daal rice mixed with ghee, spicy potato roast and this sambar is simply a heavenly combination. Read the rest of this entry »

Cauliflower is my husband’s favorite vegetable, so I try to cook different dishes with it.  Nupur’s Cauliflower Soup has become such a hit in my house, these days even my mother is asking me to make it quite often.  While searching the net I came to know about oven roasted cauliflower and was so tempted to try it.  There are 1001 recipes available throughout the net for roasted cauliflower and this is my version.  Read the rest of this entry »

I was on a short break and am back with an easy recipe for zucchini kootu. I learnt it from my mother-in- law.  Using rice rinsed water, this simple and tasty side dish can be prepared in no time.  I guess this is similar to the Eriseri which is prepared in Kerala, using plain water.  Usually when I use an electric rice cooker I wash the rice and soak it for 30 minutes and then cook it, to get a soft texture.  So whenever I use my electric rice cooker, I make this kootu with the rice soaked water, because I don’t want to use the regular pressure cooker also just to cook daal for sambar/kootu.  My mother-in-law prepares this kootu with cucumber.  I had only zucchini that day, so I tried it for the first time and it tasted so good. Read the rest of this entry »