Normally I prepare both sambar and chutney with idly, dosa and vada we family members love that taste combination and it always gives us a South Indian vegetarian restaurant feeling Here is the easy recipe and method, make a try and enjoy
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Whenever we visit restaurant for breakfast or dinner, myself and my dad ask for more servings of kara chutney (Spicy chutney in English) than coconut chutney and green chutney even though it tastes too spicy
Coconut Chutney | Bangalore Resto StyleCoconut Chutney. Is'nt it great to start our day with Sponge Idlies , popularly known as Mallige Idlis made from freshly fermented rice and urad dal batter , dunked in creamy , spicy, tangy cilantro coconut chutney
Add the curry leaves, hing, grated coconut and jaggery. In my idli sambar collection, I have already shared few hotel style sambar recipes like Saravana bhavan hotel sambar, Tamilnadu style hotel sambar ( Madurai, Tirunelveli), easy restaurantstyle sambar, Udupi hotel style sambar and AAB sambar recipes
½ cup Freshly grated coconut , only the white parts. This is the typical recipe for a white korma. Restaurantstyle Veg korma is a dish which I prepare very rarely as it is quite rich with addition of coconut and cashew nuts but the taste is to die for and replicating it to a near restaurantstyle is something I aspire to do every time I set to make this
7th Jan, 2013Growing up I never ate too much of garlic at my parents house. My dad absolutely hates garlic in any of the dishes, so me and my mother eat dishes with garlic when my father is away of trips
Serve hot with boiled or white rice, daaliso saar/ lentil soup and a veggie side. Last Sunday hubby brought home a rabbit and without much discussion it was decided, that we were going to have our favourite Mangalorean Style Sukkha/ Sukka or Rabbit cooked in a rich spice infused semi dry coconut preparation