Mar 142015
 

In continuation to my desire to satisfy ones taste and fill ones tummy, I keep on trying out different recipes, sometimes documented, sometimes invented.

I’ve not checked if this recipe is documented anywhere, so i can say it’s an invention. If its already documented, just add another ingredient when you prepare and it will be your invention. Simple….

The recipe today is Honey Mustard Roast Chicken.

Ingredients:

1 Kg Chicken, skinned, cut in medium size pieces.

for marinade:

2 teaspoon ginger garlic paste

3 tablespoon red Chilli powder

3 tablespoon honey

3 table spoon mustard seeds, crushed in mortar and pestle(do not grind in a grinder)

4 tablespoon chilli vinegar(softens the chicken)

2 teaspoon of garam masala powder

10-15 black pepper seeds crushed

4 tablespoon olive oil

fistful of chopped corriander

Salt to taste

Mix everything with chicken and marinate it for about 4-5 hours in a ziplock bag. After marination, spread out the chicken in baking tray. Pre-heat the oven to 200 C and bake in the oven for about 50 minutes to 1 hour. Once its done, you will get the sauce of marinade at the bottom of the pan and the upper surface of the chicken pieces will be crunchy. Mix the entire roasted chicken in the bottom sauce to get unique hot and sweet taste with a flavour of mustard.

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Feb 262015
 

We eat. So we cook.

There is no better explanation to it. Ever since man invented fire, the subsequent improvement in taste upon roasting over open fire fascinated man and he developed it to what we called as modern cooking. Complete with assistance from most advanced cookware and equipment. We have the food processors to save time and our hands, induction cook tops, microwaves, cooking range etc. Which assist us in our daily endeavours.

All this said, one important factor cannot be easily separated from cooking. That’s human being. Machines can be prefect, but cannot be innovative. Machines of future may be able to create perfectly similar tasting recipes but will never be able to carelessly induce that burnt taste which becomes unique to that dish at that time. That’s where the human factor kicks in.

Cooking is an art. That’s why it’s taken up as a hobby by many.

I started cooking right from the days of kerosene stove(being born and brought up in rural India, cooking gas took some time to reach us). Few things I’ve learnt all along and lots and lots more yet to learn. This blog post attempts to highlight a few. Consider them at your free will.

Once again to remind. Cooking is an art and attempting it without that mindset will give you food, not a masterpiece. Many combination of many equipment and ingredients are required for finishing this masterpiece. You may need to deviate from flow at many times. The most important ingredient for creating this art is dedication. Variety of colors and a blank canvas kept in front of mountains will not automatically translate in to a beautiful painting without the masterstrokes of the painter. Cooking a masterpiece recipe is similar. It’s you, your patience, your dedication and your mind set that matters. Ingredients and equipment come in later.

I hope am not boring you but it’s not going to be brief. After all, if you want your biryani to taste professional, you need to endure this.

Important points to keep in mind while cooking.


Be Flexible :

Unless you are a professional, your recipes ate bound to go off track once in a while. Be ready to improvise/ change your dish/ name of your dish at moments notice. Slightly burnt onion can give a smoky flavour which may be desirable. Unintentional additional tomatoes may give it a sour flavour. Add adjectives “burnt” or ” tangy” to your recipes, as situation permits. This is no joke. This happens all the time. You got to live with it. One point to remember, charred onion and such is undesirable. Also understand how to counter overuse of any ingredient. Cream can reduce the hot flavours and also add smooth texture to your recipe. Sugar gives caramalising effect when used properly in dry recipes and also balances the bitterness. Too much salt!! Well, your recipe is ruined. Have it with steam rice and attempt again another time.

Prepare in advance:
Finish all the chopping, slicing, dicing, crushing , washing etc before you actually start your cooking. Arrange all ingredients in order of their use, as far as possible. Else your cumin seeds well be charred in hot oil before your finish chopping onion.

Use proper utensils:
If you think you don’t need the flat dosa tava or the big iron wok, think again. Everything can’t be cooked in deep bottom pan.
Avoid pressure cooker. I hate pressure cookers. Its supposed to be used for preparing soft mushy food for toothless elderly. Cooker reduces the time spent. But the heart of the recipe is the time spent on it and not the quick treatment it receives via the pressure cooker. Imagine yourself being a gardener nurturing a small flower plant. Would you pour a bucket full of water and expect it to blossom the way you wish? Never will that happen. It requires your attention and tender care and regular attention. It requires your love.

So does your recipe.

Speaking of utensils, you need to have an understanding of how the recipe will behave if cooked in a particular utensil. Some practice and you will understand.

Proper Proportions: Pepper chicken is not a recipe with one kg pepper and 100 gm chicken. People do not wish to eat just the pepper when they are presented with pepper chicken. Use the flavouring ingredients just enough to do their job. Overpowering the recipe with one flavour many not earn it the name it has.

Take time: Allow each ingredient its own time to cook. Potatoes/meat cook late, tomatoes early, fish even early. Understand when is the right moment to add the particular ingredient. If first add fish and allow it to cook and then later add potatoes(just an example. I don’t recall any recipe with potatoes in it), by the time the potatoes are well cooked, the fish will all melt. That’s the exact reason why I hate pressure cooker. Put all in and wait for the whistle. It never comes out the way its supposed to.

Patience is the key.

Devote yourself: If India Vs Pakistan cricket match is being aired, you are better off seeing it as against cooking. You need to set your priorities when it comes to cooking. If you are cooking, there’s nothing else. Cause a slight neglect and the onions will caramelize beyond recognition.

Know your required portion: You need to finalise how many people will be eating it. Combination of ingredients adds to bulk. So balance the quantities else you will have to call every other person from the neighbourhood for lunch. Very less quantity of a very good recipe will result in you not getting any. So, weigh it before you start.

Presentation: The essence of cooking. 80% of the job is done on the table. The first impression may help neglect the pinch of extra salt. Garnish it properly. Hot dishes to be served hot. Use proper serving utensils, befitting the recipe. Use proper serving spoons and keep the utensil covered once served.

Accept Mistakes: Foodies understand the difference between food and a masterpiece. So come out in the open with any mistakes. They will appreciate and forgive. Let the people glorify your masterpiece instead of you attempting it yourself. Also, point out the specifics of your dish. An unconventional method/ingredient used, which renders better effect can be disclosed and reactions/reviews accepted.

Keep Experimenting: Success is not terminal. Its continuous. Keep on experimenting with different ingredients/methods to create something even better. If you stop, you rust.

Keep Cooking. Keep Creating.

Dec 302013
 

 

I would definitely buy. Why what’s wrong in those products? I get good great value for money. I get warranty. Why shouldn’t I buy?

Let me elaborate.

(Disclaimer: Again as I always say, not promoting any specific company)

During our search for a netbook for my friend, he decided to lookout for options like Macbook Air. But the price seemed too high for a netbook. Then it stuck upon me that Apple sells out refurbished products for good discounts on their US websites. I suggested him to check out that option while I myself did some investigation. I was astounded by what I discovered.

What’s a refurbished product? It’s a product which has been returned to the manufacturer for some reason(mostly defect)and is being resold after certain changes are made/tests carried out. Now that we started with laptops, lets take and example of a laptop. Sometimes upon unboxing the laptop just doesn’t boot up. Or there are minor scratches on the surface. Or perhaps a dent on the body. We will never accept such product and  will return it to the manufacturer. What happens then. It is certainly not thrown in to recycling. Majority of the times the product is perfectly good except for some small flaw/defect, the cause of which is determined at the manufacturers center. The flaw is rectified and the product is recertified after certain quality tests. In case of minor scratches some manufacturers do not rectify the scratches but sell them directly at low cost while specifying the cause of refurbished label. People, like me, are perfectly happy to buy such products at discounted rates since they get full warranty and value for money. Everyone’s happy and less e-waste. Even in cases of defects the manufacturers rectify and relist the product for less, certifying it refurbished.

Products which have been used as display pieces in showrooms, or have damaged packaging when shipped are also sold as refurbished. They are perfectly good in performance with full warranty cover as specified by the manufacturer. You want it, you buy. Else move aside. There’s a huge line.

So what about the cost effectiveness?

When I bought my laptop in 2008 I did a lot of comparison with the prices in India and prices of refurbished laptops in US. The difference was about 200$ to 250$ back then for Dell. Sadly, Indians are not offered any refurbished product like in the US. I remember about 2-3 years back, beetel sold out refurbished Apple iPhone 3gs for quite a discount in India. But that was for corporate buyers in bulk. The refurbished iPhones were not available for retail customers.

Coming back to Apple MacBook Air. There is a difference of about 150$ between refurbished and brand new MacBook Air. It is quite a good discount. Similar discounts are available on their MacBook Pros, iPods, iPads(499$ for a 32 GB third generation iPad wifi + Cellular) etc. They specify that the supply is limited but they keep on updating as and when they have more. Of course they don’t ship to India but you can always ask someone you know who’s coming to India.

But what happens in India? We do have a large number of goods returned to manufacturers. What happens to them? Now this is my guess. The manufacturers might be repairing those products, testing them, but selling for full price without declaring them as refurbished. No way to find that out. Maybe the cell that I am using is refurbished. Same may be the case with my Laptop, my TV, my Fridge. You never know.

Though refurbished products are not sold by manufacturers in India, there are a couple of websites offering refurbished products(they claim). You need to be cautious while buying from them as they could be duplicated.

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Always check what type of warranty they offer and the amount of discount over market price. If the discount is somewhere around 1%-5% its worth buying the product brand new from reputed website/store instead of refurbished. Remember. Always check the warranty conditions and compare price online.

Happy Cheap Shopping.

Aug 112013
 

Many times on weekends I wake up and have a feeling of not wanting to sweat for a good breakfast. But then I don’t feel like living on cereals and milk. That’s when the egg comes to my rescue. But it gets pretty boring if you have plain egg with nothing to accompany it. Enter, bread. Brown bread.

Of late I’ve been experimenting on cooking egg into the toast and the results have started to come out good.

You will need a non stick pan with a cover and NO oil. Yes that’s right. No oil. For those in good health condition, add oil, cheese, mayo, whatever. Go nuts.

Put the non stick pan on medium heat and place a slice of bread on it. When the bread becomes warm, crack an egg on to it carefully so as not to spill on the sides as far as possible. Let the white cook a little. Sprinkle little salt and chillie powder. If you have some tabasco, add a dash of it. Then place a bread slice on top of it and slightly press it on the section below which the yolk is present. Once the yolk breaks, leave it at that and cover the pan. In about two minutes the egg should cook. Open the cover and flip your sandwich carefully so as to minimise leakage of yolk if still raw. Toast the sandwich on this side for about two minutes, covered.

Your simple egg sandwich is ready. To make it heavy you can add cheese slice between the layers. If you have mashed potato leftovers, put the mashed potatoes in the bottom bread and place a slice of bread on it. Press the bread in the center to create a cavity for egg. Now crack an egg on to the cavity and follow rest of the procedure.

Enjoy your breakfast with a hot coffee.

Dec 222011
 

Nothing tastes like it. Be it a lamb or a pork chop. Marinated, roasted meat!! Flushed down with a beer. That’s paradise.

Want to experience it? Easy. All you need is some fresh lime, fresh ground pepper, ginger-turmeric paste, bit of olive oil, some common salt, the oven and of course, those chunks of meat.

The procedure is simple. Cut the meat in to flat thick chops, about the size of your palm. Apply some ginger-turmeric paste, salt, freshly ground pepper, little olive oil(optional), and squeeze some good amount of lime on to it. Let it marinate for about 3 hours.

Heat the oven to 200 degree and roast the meat on the grill for about an hour. Keep on checking the meat for over cooking or charring after 45 minutes. Place a oven pan below the grill to collect the dripping oil(if using pork), so as not to mess up the oven bottom.

Ding! Ready!! Enjoy your chops.

Nov 062011
 

It has been said time and again that fish is a health food. We, living in coastal region, have access to plenty of it and so it has been our daily diet for ages. The most common method of preparing fish in my region has been cooking it in tamarind & curry leaves based curry. Fried fish as a side dish has been the second most favored choice. It’s hard to pass a day when one of our meal doesn’t contain fish.

Having said that, we do understand that in many cases, fish can be as harmful to your cholesterol levels as red meat. Shelled fishes are known to increase cholesterol count, so don’t consider yourself healthy if you eat a lot of crabs and lobsters. There are lot other fishes which are known to carry toxic elements in their body. But I am not writing this to wake your health concerns. This post is to let you know that the cook in me is still alive and cooking. I am experimenting on steamed fishes, and have been achieving better results each time. Though there are variety of fishes which can be steamed, I restrict myself to pomfret as the flesh becomes very soft after cooking. Kingfish, mackerel and other types of fish can be steamed as per your liking.

….….…Wow!! I just took a break from writing to finish off the steamed pomfret which was on the stove while I was writing. I just can’t to wait to share this recipe.

Ingredients(I prefer not to weigh my ingredients because each time you end up having different proportions which creates interesting flavors. Believe me!!Also, a bit extra marinade can always be used to go with your appam or rice) :

1 Pomfret(size as per your requirement)

4 tablespoon grated coconut(health conscious people can opt out of this ingredient)

1 green chili

1/2 tomato

2 tablespoon olive oil

1 teaspoon cumin seeds

1 teaspoon coriander seeds

1 teaspoon mustard seeds

1 teaspoon ginger garlic paste

handful of fresh cilantro leaves

turmeric leaves or banana leaves(enough to wrap the pomfret and the marinade, OPTIONAL)

a piece of ambi haldi(OPTIONAL, tastes very good when used with turmeric leaves wrapping)

food grade aluminum foil

4-5 curry leaves

salt to taste

Method:

Except for the pomfret, aluminum foil, the wrapping leaves and ambi haldi, mix everything in the grinder to make a smooth paste for the marinade/stuffing. Keep aside.

Clean and gut out the pomfret, remove the fins and tail. Remove the mouth, eyes. There are two ways of marinating, one is stuffing and second is applying the marinade on the grooves cut on the fish. I prefer grooves, but if you need assistance on stuffing, check out this video. If you don’t want to stuff, cut deep grooves across the breadth of the fish while keeping the fishbone intact. Apply the marinade generously all over the fish and fill up the mouth cavity.

Cut the ambi haldi in to thin strands and spread all over the fish. Place the fish with its marinade on the turmeric leaves or banana leaves and wrap around gently. Then place this entire wrapping on aluminum foil and wrap around(aluminum foil helps in preserving the juices which might seep out of the leaves). If you don’t have the leaves, you can wrap the fish in the foil itself, but remember, the leaves impart a good natural flavor and smell to the steamed fish.

Photo1436Use a traditional idli maker to steam the fish. Photo1437It can even be steamed in a pressure cooker with the whistle removed. While steaming ensure that there is enough water to last for about 30 minutes of steaming on low heat, but not so much that the water enters the aluminum foil. In the traditional idli maker, the idli plates can be used to separate the fish from the water. In a pressure cooker use suitable stand which is stable and which can hold the fish.Photo1440

Steam the fish for about 30-35 minutes on medium heat. Garnish with fresh cilantro leaves. Serve hot. While serving, try to retain the juices that flow out of the fish. Goes well with idli, dosa, steamed rice, appam, amboli etc..

May 282011
 

The journey with home made Pizzas has started for with, the week I bought my first convection oven. One of the many gadgets that I had desired for a long time. I finally bought it, when I couldn’t resist the discount offered by the store. And have been baking, grilling and roasting ever since.

I got to try out my hand at making Pizza. And during the course, I discovered(some help from the internet, and some improvisation from my part) a perfect Pizza spread, which can even be used with any kind of bread to make a quick snack. The tangy, spicy, tomato based spread has found a home in my fridge.

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So here it is :

You will need :

1 Medium Sized Onion

4 Ripe, firm tomatoes(medium size)

5 cloves of garlic(peeled)

1 green chilly

3 dried red chilies(any kind depending upon the spicy taste you need)

1/2 teaspoon of freshly crushed pepper

1 teaspoon of cumin seeds

1 teaspoon mustard seeds

1/2 teaspoon coriander seeds powder

4 tablespoon vegetable oil(olive oil if available)

Fistful of chopped cilantro leaves

Salt to taste(about one flat teaspoon)

 

Prior Preparations :

Chop the onion and the green chili in to fine pieces. Chop the tomatoes separately. Grind the red chillies just enough to turn in to flakes. Chop the cilantro leaves.  

Proceed :

In a frying pan, pour the oil, and heat it up. Add the cumin seeds, mustard seeds, chopped garlic and chopped green chilly. Fry it over medium heat without letting the ingredients burn. Add the chopped onion and stir well. Cover the pan it with the lid and let it cook till translucent. Stir the onion at regular intervals to prevent it from burning.

Once it turns translucent, add the chopped tomatoes. Stir to mix the ingredients evenly and cover with lid. Let it cook for about 15 minutes while stirring at regular intervals o avoid burning.

After 15 minutes of cooking in this way, add the chilly flakes, the coriander seed powder and the crushed pepper. Cook while stirring at regular intervals for about 20 minutes, keeping it open, to remove all the water contents. When all the moisture in the tomatoes has dried up, add the chopped cilantro and salt to taste. Cook for a few minutes more and take the frying pan down from heat.

After cooling down, run the cooked mixture through blender to make a smooth paste, and its ready to use on your pizza base. The spread can even be used on many kinds of Indian breads, and can be stored in the fridge for a couple of days.

Is is a very good and healthy, homemade substitute to the packaged spreads available in the market.

Dec 112010
 

On persistent requests by my brother and a cousin, I went to this dhaba(an eatery with north Indian ambiance) today to taste quail, which, my brother claimed, was prepared in a very good curry at this place. The place is on the Mumbai-Ahmadabad  national highway-8 Just a couple of kilometers after the kaner phata(virar phata) towards Ahmadabad. Anyone who takes this route regularly should try this dhaba. Ambiance is a bit of deterrent but the food is good.

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We ordered a plate of chicken kebab, which were so good, that we ordered another plate. The chicken was cooked quite tender, and the marinating was done perfectly. The spices used for marinating, added flavors to the meat, with out interfering with the taste of the flesh. It was, by far, one of the best tandoor(barbecue) chicken I have ever had before.

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Next on the order was the one thing we had gone there for. Quail with Roti(north Indian bread). It took some time to cook, as they use alive quail to prepare it(of course they have to cut it for cooking, and then the bird is dead), which has to be cleaned before being cooked. The final product, though nothing out of the world, was worth the trip. The curry was on the thicker side. I must say that we had to order 2 quails for 3 of us, since the bird is very small, and the quantity of the meat is very less. Whatever we ate, wasn’t enough to comment on whether the bird really tastes good. But the preparation and the taste was very good. The curry can be had with any kind of Indian bread or steamed rice.

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Dec 092010
 

Being a Christian has it’s advantages. One of them is being allowed to eat all sorts of food. One of my all time favorite is the Pork Vindaalo, which we rarely cook now-a-days due to health reasons. But a human being is a creature which improvises on the available resources, and such an improvisation has been successfully carried out by a traditional Vasaiker Christian. Pork has been substituted by Chicken, and behold!! Vindaalo continues being prepared and consumed in large quantities.

Without any further delay, here’s the recipe(Any one who wishes to prepare Pork or Lamb Vindaalo, just replace the word chicken in the following recipe with Pork or Lamb. Also, make sure that, there is some amount of pork fat present in the meat.)

Ingredients :

For a family of five heavy eaters(Oh!! It’s my family I am talking about)

1 kg Chicken(with bones, skinned off)

About 50 grams of the specially prepared vindaalo mix :

  • Vindaalo mix is prepared by mixing equal quantities of cumin seeds, dry red chilies, turmeric powder, coriander powder.(lightly roast the coriander seeds and cumin seeds to make fine powder)

About 250 ml vinegar,(brown preferably, if not available white will do)

100 ml Cooking Oil(Ground nut, Sunflower, mustard. Do not use coconut oil)

Handful of garlic, Handful of Ginger.

Salt to taste.

Go Ahead, Cook it: (Caution : Do not add any amount of water to any of the ingredients)

  • Make a coarse paste of the ginger and garlic. Do not add water while making the paste.
  • Put the chicken in a cooking deep bottomed utensil.
  • Add all the ingredients to the chicken. Add the ginger garlic paste to it.
  • Mix everything well.
  • Marinate the mixture for about 3 hours.
  • Cook the mixture on medium heat without adding anything else(except salt if it is less). Heat till chicken is cooked properly while stirring intermittently.
  • The Vindaalo is ready to be consumed.

This is a dry version of vindaalo which can be had with Dosa, Steam rice, Idli, Neer dosa, Appam, Idiappam, slice bread, naan etc. Do not drain off the oil from the final product. The chicken and the gravy should be kept as much as possible, submerged in the oil, to preserve it for many days. Yes, this delicacy can be consumed even few days after it is prepared. And more the days it is kept, the better will be the taste.(Chicken should be consumed within 2-3 days, else gravy becomes watery.)

Jun 202010
 

Predominently cooked in Kerala, the southern state of India, Aviyal, classified as the vegetable stew, is a regular diet of the mallu population. It is unfailingly served at their festivals, the Onam and the Vishu. Being a fan of south Indian cuisine by heart, I decided to tryout this dish at home myself, with some tips from my colleague, Madhukumar.

Reminiscing, I see that it had been a very strange introduction to this dish for me. The year I was at the cochin shipyard for my marine training, I was fed upon, with this cuisine, almost every third day. The cook always kept the vegetables raw, and the ingredients, especially the coconut, were less in quantity, not enough to bring out the actual taste of this dish. Most of the trainees hated it, and we even joked that eating this food was a kind of training, to prepare us for the food during our sea life. We actually experienced the true taste of this cuisine on the day of Onam, when the cook, put all his hearts, and the required ingredients in it. Later I was served it on my honeymoon in cochin, and became a fan of it.

Here is Madhu’s method without further delay by my boring stories.

You Require :

Yam, Bottle Gourd, Raw Banana.

These three are the important ingredients. For rest, well it’s a stew, so anything goes.

Here, I must warn you, that if you are a novice, stick to known vegetables. In the novel, Three Men in a Boat, by Jerome K. Jerome, the author describes a situation, wherein he, along with his friends George and Harris on a river trip, were preparing scrambled eggs, and being their first times at it, they ended up introducing all sorts of food items in it. Seeing this, their dog Timothy, brought a dead rat as his contribution, which they almost wanted to try, but decided against it, since they had never heard that being done before. That was the funny side, but stick to basics if you can’t imagine how the vegetable will contribute to the taste of the Aviyal.

So here’s what I used(to feed my family of five, which include 4 voracious eaters):

I didn’t have Yam, so had to do without it, but would have gone for 1/4 a portion of Yam.

1/4 portion of bottle gourd

2 medium sized Raw Bananas

1 good, ripe red tomato

1 Potato(I used two due to lack of Yam)

4-5 French bean sticks

1/2 carrot

Fistful of green peas

2 teaspoon of turmeric powder

2 stem of curry leaves

2 green chillies

1 coconut

2 teaspoon of cumming seeds

2 tablespoons of coconut oil or vegetable oil( Coconut oil can be avoided if you don’t like it in food, but believe me, it adds good flavour to this dish)

Stems of Cilantro for green texture and the aroma

Salt as per taste

Drumsticks if you like( I avoided them since I feel that they give out fibres in to the dish, which almost messes up the looks and feel)

How you go about it :

1. Peel off the skin from potatos, carrot, bottle gourd, yam and bananas.

2. Cut the carrot, bottle gourd, french beans and bananas in to juliens.

3. Cut potatos and yam in to cubes, to give the fill to the dish.

4.  Cut the tomato, whichever way you want. Why should I constrian you when it’s your dish.

5. Take a deep bottom pan, and heat it. Remember to cook the entire dish on medium flame. Put about a cup full of water in the pan before adding vegetables, to avoid burning the vegetables. Add the potatos, tomato, peas(can be introduced later if you want them full in the serving dish), yam ,bottle gourd, french beans, carrot and bananas. Cover the pan and keep on medium heat.

6. While it cooks, grate the coconut. Add curry leaves, cummin seeds, chillies cut into small pieces and cilantro leaves. Grind the ingredients adding some water to make smooth paste. Keep aside while the vegetables cook.

7. After about 5-7 minutes of steaming the vegetables, add turmeric powder(and the green peas, if not added before) on the top of vegetables and cover it up for further cooking. Allow the vegetables to be medium cooked before mixing the turmeric. Yam and potatoes take longer to cook, so keep them as the measure for properly cooked vegetables. Doesn’t matter if the tomatos melt away.

8. Once the potatoes and yam are properly cooked, add the coconut paste prepared earlier, and mix it well. If the outcome feels dry, add little water to get the creamy texture.

9. Pour the oil on top of it all, and allow it to cook further, covered  and on medium heat.

10. Add salt as per taste and mix well.

11. Garnish with cilantro leaves. Serve hot with appam, iddi appam, dosa or even with steam rice.

Here’s how mine turned out

Enjoy your Aviyal!!

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