I wish I could do different kinds of sandwiches regularly for breakfast, but end up something else. I have already posted potato sandwich, eggplant sandwich, grilled veg sandwich and nutella sandwich. Eggplant and grilled veg sandwiches are open sandwiches.
If serving for adults, jalapeno or green chillies can be used. It gives a nice flavor and in between little spicy too. Prepare white sauce ahead, so it can be done in jiffy.
Akkaravadisal is similar to sakkarai pongal but very rich in taste. The main difference in akkaravadisal is adding more ghee and fully cooked in milk. I usually add more dal for this. This is mostly done during festivals. This can be done immediately for sweet carvings.
I have tried spaghetti with spinach balls, but this version is very simple with goodness of vegetable and homemade sauce. If you are in hurry you can use store bought pasta sauce. Try this simple version .... you'll love it.
Paneer jalfrezi and kadai paneer are similar in their ingredients and only vary in cooking method. Bell peppers and panner are wonderful combination. Jalfrezi is a simple stir fried method and can be stuffed in chapathi's and wrap in a foil for lunch boxes.
Homemade are always better and a great satisfaction. I had never thought of doing homemade pasta sauce, until I was in need for it immediately. The pasta sauce turned out so good. Store bought pasta sauces are overloaded with sodium. If you are particular about your sodium levels do try homemade ones....infusing different flavors.
Moong dal is the simple dal and a wholesome food. It is very easy to prepare. Jain cuisine is completely vegetarian which excludes onion, garlic and root vegetables which is similar to shojin-ryori cuisine of Japan. I have done according to Jain cuisine, as per your taste buds you can add onion and ginger.
Pomegranate has lot of medicinal benefits. I usually mix with raitha or prepare juice. This is not exactly juice, because I have added milk in this. The milk gives creamy and thick texture to juice.
By adding milk the juice turns to purple color and the kids will love this way....
Pasi paruppu / Moong dal payasam is traditionally done in south India. During festivals or for afternoon feast this kind of payasam is prepared. Wherever possible I like to add jaggery or brown sugar which is good than white sugar. In Tamilnadu many of them do with milk, in Kerala they do with coconut milk. I combined coconut with milk for this kheer.
The moong dal should be fried for flavor. This creamy and delicious payasam or kheer is good for health too.
I love Kerala dishes. This is one of the simple side dish for rice with coconut flavor. Onam sadya menu is not complete without cabbage thoran. This thoran can be done with any vegetables. I have already posted cabbage peas stir fry, it is different version as well as different taste. Try this thoran, you will love cabbage in this way.
