How do you start your day? What kind of breakfast do you prefer? Oh.. I can hear some of you are saying no breakfast in the morning. Believe me guys, I did not have my breakfast for couple of years, used to take brunch though. Over the years that made me sick in many ways, less concentration, less active and put on some weight. But once I started taking my breakfast regularly, all those symptoms got disappeared. So what I am saying is, take breakfast for the exuberant health and I am the live example.

    Now I'll talk about one of the best breakfast foods ever, Raagi malt. Very simple to prepare,

    Raagi flour - 1 cup
            water -  2 cups (depends on the consistency)
         jaggery - 2 tea spoons
           milk   - 1/2 cup

   Heat up the water to boil and add raagi flour to it slowly. Keep stirring it, to avoid lumps in the malt. Remember that, it has to cook well, otherwise it tastes like a flour. If you need, add little more water and make porridge.

    Now take two scoops of porridge, add milk, and jaggery to it.  Then it's ready to drink. If you like, put on some shredded almonds to the malt.

Yesterday I prepared Bajri rotis with eggplant bartha, and Chaas. Such an exuberant combination for a nice dinner.
   Bajri dough making is similar to any other roti dough, but the flat bread preparation is little difficult than the later one.  Since it was my first time to make Bajri rotis, it took me very long time to prepare. 

  Conversly,  Chaas is very simple to make.
  You need,
Yoghurt          = 2 scoops
Water              = 1 cup (depends on what consistency you want)
cumin powder = 1/4 tea spoon
                salt  =  up to the taste
green chilli and garlic paste = very little

 Blend above all ingredients together and add coriander leaves at the end.
 For eggplant bartha look at my previous posts.

    These rotis go really well with eggplant bartha and Chaas. Try this combination when you get a chance..

  Today I made a killing at my Kitchen :).   We were so busy today, we went to Home depot and Lowe's to get some colorful plants to our patio, eventually end up with no lunch. When we were getting back home, we bought a fresh jack fruit and it took 2 hours to cut the fruit, and the pottu apart. Such a tedious process... thanks to the Hubby for cutting it out!

    I usually make all pappu recipes in a similar style. I put toor dal, dosakaya pieces, water, ginger, salt, turmeric in a pressure cooker and cook it for 1 hour in a slow flame until all the ingredients are smashed. And then seasoning with curry leaves, red chillies, mustered seeds and a bit of hing.

  

   And the Shrimp fry, I took recipe from VahRehVah's. I made this fry before also, both the times it came out really good. Yammy!!

        Finally, Panasapottu koora  is from GayatriVantillu. The perfect blend of panasapottu, mustered seed powder and tamarind gave fantastic taste to the curry. Thanks to Gayatri Garu :)!

Yesterday, I've made Okra masala and Eggplant bartha. Both came out so well (as per my husband's opinion :) ).

• For Okra masala, I had referred  VahRehVah's recipe. Sambar powder is used for stuffing the Okra.   I think instead of Sambar powder, Kandi powder might work better.              
• On the other hand, Eggplant Bartha had no complaints (below picture) and it's from Manjula's kitchen.

 

Hi Bloggers,

       Welcome to my kitchen talks :). For the last couple of months, I've been thinking to start a blog, but no idea where to start and what to write. This afternoon, while I was trying some new recipes for lunch,  the thought of writing all my recipes at one place came up and the result  I'm here.

      I am newly married and of course I started cooking from then onwards :). Almost every day I try new recipes. Sometimes dishes turn out so well,  of course not always.  My idea is to write down all my tried recipes at one place and later I can refer it back whenever I needed. Also I want to note down the outcome of the dish (either thumps up or down :))

 BTW, welcome to my blog.