Today in the era of nuclear families and the need to have a double income to sustain, it is common to see working couples struggling to manage life specifically in cooking food at home. Coming from a professional household, we understand the difficulties of managing time and health in life where competition is high, performance holds the key, travel consumes a major chunk of time and working hours have gone beyond 8 hours. Though our lifestyle has undergone changes, certain elements have gained prominence and demands attention than it was a few decades back. One such issue is lifestyle diseases and the need for balanced nutrition.
This is my new series on making yummy pasta. What we will be seeing in this section is short cut food and working with certain permutations and combinations to quickly get the grub you require. Never reinvent the wheel! Chennai is home to many making a home staying away from family. We also see working newly married couple looking for a quick fix without compromising on quality and taste. This post is about making pasta and trust me it does not take more than 10 minutes to get it ready.
Anyone who had been to Saravana Bhavan and had their cauliflower chops cannot keep away from licking the fingers clean. It is normally given as an accompaniment to Idiyappam, Chappathi to my knowledge.
Here is the recipe to do it at home. It came out pretty good with not much of work. It got empty so soon that I could not take a click of it. I will try to add photos when I do it the next time. In cooking, more and less is one and the same. More ingredients does not mean tasty dishes.
Humans have always maintained ecological balance with nature and tried the best to live in harmony utilizing the best of what the best our nature can offer. Tamil New Year is celebrated with neem flower pachadi. Here is an easy to make recipe.
If you have access to a neem tree, arm yourself with a long stick with a hook, get some adventurous neighbourhood boys to pull down a few of the neem flower bunches.
For the ones curious to know how to make the traditional sweet pongal, here is the recipe. Comments and suggestions are most welcome.
Read on to Learn to make Sweet Pongal.
1 cup – Short grain rice (new rice is preferred)
½ cup – yellow moong dal (paasi parupu / payatham Pappu)
1 – 1½ cups – jaggery, crushed to fine powder, soaked in half cup water. (prefer the brown one not the yellow one)
¼ cup each – cashews and raisins
¼ cup – ghee, melted
4 cardamom pods – skins removed and seeds powdered finely
3 cups each – milk and water (or 2 cups each, if you like a halwa like pongal)