Recently in Northern Virgina, I was able to relive some of those memories at Karaikudi restaurant and decided to share with my readers my version of this recipe
Perfect match for these tiffins. I was frantically searching for this recipe. When I saw the recipe in geetha's space,cudn't stop myself from trying this
Today I shared you the semiya kesari which we make it often for breakfast or evening tiffin. Sambar. The Tamilnadu cuisine is famous for its distinct flavors and each district and community has its own signature recipes
SidedishforIdli/dosa. I too have tried many different ways but this hotelsambar stand unique in taste,yes here i have used eastern sambar masala which gives an distinct flavor to it
RecipesforHotelsambar and tiffinsambar has been posted , so why one more you might ask. This is the simplest easiest sambarrecipefor beginners , bachelors and students away from home who love to have the taste of home but with limited ingredients and cooking methods
sambar is a must in most of the Kongu houses, such an authentic version. move on to the recipe. goes like this…Either upma or light tiffin (probably idli) with this Potato
Serve along with your tiffin. A simple and handy recipe. I had shared with you all that I had made a Spicy Instant Tomato Chutney - Thakkali Kuzhambu as a sidedishfor Godumai Dosai
Hot, crispy potato roast is ready to serve with sambar rice or rasam rice or curd rice. Slow roasting the potatoes, always gives a nice crispy texture on outside and soft and tasty on inside
The main difference between the sambars that we mix with rice and the sambars that we have with our tiffins like idlis, dosas and vadas is the former is more tangier than the latter
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