Yes indeed you can definitely use tomatoes to make pickle and that too an absolutely delicious one. Tomatoes lend their unique sweet and sour taste plus a lovely ruby red colour. This is a popular south Indian preparation that is enjoyed with steamed rice.
By using chilkewali urad dal the fibre level is enhanced thus making it more nutritive. Cooked with simple masalas, this khichdi is as tasty as the one made with moong dal.
A traditional mutton curry from Tamilnadu, the myriad ingredients used to cook this dish makes it burst with flavour and taste. This dish is definitely worthy of a banquet menu. It does need quite a bit of effort but the end result is well worth it.
Another version of the famous molagapodi, this dry chutney too is spicy and bursting with flavour. Goes well with dosa, idli, uttappa or even with ghee rice or chapatti. The secret of this chutney lies in the way all the ingredients are sautéed or roasted.
In this dosa instead of using split skinless black gram, split black gram with skin is used. Besides that, less rice than in the usual dosa, is used. Its taste is different but nice. It makes for a good change.
This chutney is made with chilkewali urad dal. Spicy and bursting with flavour this chutney will go well with dosa or idli. Taste this once and you will definitely want to make it again and again.
Rice can be cooked and served in a variety of ways. Green capsicum not only lends its unique flavour, but specs of bright emerald green in between the rice grains make the rice very attractive. There are very few who may not like capsicums, but cooked this way they will surely enjoy eating this rice preparation.
Pav bhaji is one of the most popular street foods of Mumbai. When soya granules are added, it makes is more healthy while not compromising on its taste. Being high on protein content, soya granules add their unique texture raise the pav bhaji to another level
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