Discussion in 'Recipe Central' started by coolsandy, Mar 28, 2014.
I will go out for Lunch
Vendaya kuzhambu / menthulu pulusu ... i have just seen a video for preparing this dish. Was wondering how does it taste like? I prepare pulusu dishes mainly taro root / arvi. But with chana dal, tuar dal and roasted methi seeds powder... never tried... what is your opinion on this dish? How frequently do you prepare this?
Lunch: Puliogare, Lemon rice, Curd rice, Dal rice, Chapati & curd/pickle, Vangi bath with no egg plant.
I always keep stock of MTR or Vimal or Swad ready to eat for those(recently many) lazy days..
Emergency: ofcousre its Pongal.. with loads of kaju, canned green peas, beans,
Curd rice, piliogare.
In curries I would make soya nugget curry ( yes tomato not required) accompanied with simple jeera rice.
[FONT=Verdana, Geneva, sans-serif]I generally keep frozen snacks stocked in my fridge. You can also create full dish from them.Like the other day I served chilli garlic potato nuggets from McCain as my Malai Kofta balls. I prepared the gravy and at the time of serving just dunked the fried nuggets in it
I dont know which video you saw. But vendhaya kuzhambu is one of the best kuzhambu. We used to prepare this often in our houses. please go through the link and see the varieties of kuzhambu and also the vendhaya kuzhambu
jeera rice and raita (without veges - curd with chili powder, salt, and jeera powder)
Pongal and kadhi (my pongal is a renamed kichdi)
khara puri with curds
plain ol curd rice with pickle