Hi radv, Masala Koki, it's very new to me, learning lots of new recipes... Looks delicious dear....Which area cuisine is it? Thank you Magee
Mira ka, Upma kozhukattai looks so delicious, will make it soon. Sure will add my recipes too Thank you Magee
Today made quinoa-brown rice dosa for breakfast. Quinoa is a protein rich seed origin from South America. 1 cup Quinoa 1 cup brown rice 1/2 cup urad dal 1 tb spoon Methi seeds handful of poha Soak everything for about 4-6 hrs and grind to smooth paste and ferment over night or for abt 6-8hrs and make yummy dosas!! -- EB
Thanks mimur9 , Magee. Koki is from Sindhi cuisine. In winter season, instead of masala koki, I sometimes make it with jaggery syrup and eat it with masala alu. Hope you will like it.
wow, a nice initiative magee. and congrats girl on the good news..i know how long you were waiting for it looks like removing the hectic phase of life did the trick. breakfast, we are a no readymade cereals family. the most that we use are breads from off the shelf in our breakfast. today the kids had cornmeal idlis and since my son feels that it is bland i add a little mint, chilli flakes and roasted sesame seeds to the batter. and since my daughter is not well it is bland one for her. just because it is cornmeal, it does not mean it does not come soft or does not appeal..believe me my dh who does not like tampering with his fav foods does like it. using the smaller mould is intentional, as it gives them bite size idlis in their morning hurry. idlis, with sponge gourd chutney and horsegram spicy powder. the recipe for the idlis and another few variations already give here. A diabetic friend - two different idlis.. - Blogs - IndusLadies
Hi Shanvy Mam, Thank you, Yeah i have waited for nearly 8 years to get this blessing... And super healthy spongy idly. Regards
