Making Set Dosai – Video Print Recipe Set Dosai Set dosai is a type of dosai from Karnataka cuisine. It …
This is one of the easiest lunch/rice recipes. Perfect for summer afternoons, paired with a cucumber or onion raita and a cruncy papad. Fresh mint flavors this rice, I don’t add cilantro as I want the flavor of mint to be the dominant one.
This is yet another variation of the more/moar kozhambu, made with buttermilk. The first variety is a simple buttermilk recipe blended with coconut, green chilies, and jeera and tempered with coconut oil. This one is a slightly more elaborate version of it, with soaked dals, toasted urad dal and chilies, methi seeds, and of course coconut and green chilies! The name varutharacha (varuthu + araicha) gives away the recipe – varuthu is to fry, and aracha means ground. Other than the frying of spices which takes a few minutes, this is a quick recipe just like the first variety. This recipe is from the collection of “Samaithu Paar” Volume 2, by Meenakshi Ammal.
A super simple side dish. Sometimes, you have a lot of vegetables – a couple of potatoes, a carrot, some peas, half a cauliflower, but none enough to make a side dish. This is a perfect curry to use up all of those, and make a great curry that’s perfect as a side dish for rotis. This is a great lunch box item, a quick breakfast dish, or an excellent vegetable to go along with a dal, and some rice or rotis.
This is a very simple, but amazing dish of pasta stuffed with spinach and ricotta/mozzarella cheese. Most ravioli we get in restaurants and grocery stores have eggs in them – either in the pasta or in the stuffing. We wanted to try it without eggs since we know pasta doesn’t really need eggs and our family typically tries to eat without eggs. This was a labor-intensive recipe, but simple. My daughter did most of the work. The results were amazing delicious homemade ravioli, enough to feed 3 of us for dinner, and freeze a couple of servings for my daughter for a busy school night! Win-win-win!