Thukpa is one among the popular noodle soups in India. Thukpa is actually a Tibetan Noodle Soup and according to Wiki, “It originated in the eastern part of Tibet. The dish became popular in Nepal, Bhutan, and the states of Sikkim, Assam, and Arunachal Pradesh in Northeast India. It is also popular in the Ladakh region and the state of Himachal Pradesh.” I cross posted this recipe earlier at Indian Moms Connect and this recipe was sent as a part of the July Month Treasure Box.
Sandwiches are one of the perfect lunch box recipes. Jam and bread or Peanut Butter Jelly sandwiches are my to go options on super busy days or super lazy days too. ;-) But here is a savory sandwich prepared with potatoes and carrots. The filling or the stuffing can be prepared well ahead which makes your morning super easy.
Here is a simple kid’s friendly Ghee Bhath or Ghee Rice with Veggies and Paneer – a perfect lunch box recipe. It is pretty much similar to pulav but without dried masalas or kada masala. I know it’s still summer break and instead of posting summer specials, I am posting lunch box special. As summer specials are coming next week, I thought why not prep for back to school now?
Balushahi / Badushahs / Bhadushah / Badushah / Badusha is a traditional and a popular Indian sweet recipe. It is pretty popular all over India. It is popularly known as Balushahi in North India whereas in South it is called as Badushah or Badusha. It is also called as the Indian Doughnut. It’s a soft and flaky sweet prepared with Maida or all-purpose flour and deep fried in clarified butter/oil and coated with sugar syrup.
Manjal Sambar – interesting name huh? Manjal means yellow in Tamil. Yes, it literally translates to yellow sambar. This sambar is prepared with besan and sambar podi without any dal and tamarind and with no or less veggies and it can be prepared in less than 30 minutes. This is great side for all the tiffin items, be it dosa or idli or upma. This goes well even with poori too. Check out my other tiffin sambar recipe with moong dal and pressure cooker sambar recipe with masoor dal for tiffins. This is a mix between the Kuzhambu and poori masala.
Idli, Dosa, Paratha and Soups are great for sneaking in veggies and greens. Here is one such recipe – Vallarai Keerai dosai. Vallarai keerai dosai is prepared with regular dosa batter which is then mixed with the Vallarai puree and the flavors are enhanced with onions, cumin and black pepper corns.
Vallarai Keerai Kootu is a gravy prepared with moong dal and spinach(Indian Pennywort) with fresh ground coconut masala. This can be served as a rice accompaniment and also as a side for sambar and rasam rice. Vallarai is spinach variety popularly known as Gotu Kola and its botanical name is Centella Asiatica.
It’s time for guest post. This month it’s going to be a 4 in 1 recipe post by Paula Hughes of ChewTheWorld. She has an amazing blog and when she emailed regarding guest post, I agreed right away. I was super elated to get these four recipes in one post. Paula Hughes is the founder of ChewTheWorld (http://chewtheworld.com/), a handy blog, concentrated on food delights, tips, and tricks on preparing the best meals, getting the best kitchen gadgets, and being the better chef. You can find many interesting recipes, top lists of kitchen stuff, and in-depth guides on everything related to the kitchen. From baking, cooking, and roasting, Paola and her associates will help you find the perfect treat, the perfect recipe, and the ideal solution.
I would like to thank her for this wonderful post and without any further delay, here is the post.
Here is the third recipe from the Kongu nadu cuisine – Thattam Payaru Katharikai Kuzhambu. Yes I am back with one more brinjal recipe. Distinct and unique tangy and spicy gravy loaded with the good ness of black eyed peas. Usually for sambar we use mashed toor dal but for this recipe you use mashed black eyed peas along with cooked black eyed peas. Didn’t I say it’s distinct?
Kollu kadaiyal or kollu Masiyal prepared with horse gram is yet another unique recipe from the Kongu Nadu. It’s a spicy curry loaded with the flavors of cumin and coriander and needless to say it’s healthy too. A perfect rice accompaniment and also can be used as a side for the Arisi Paruppu Saadam that I posted yesterday.