Paruppu Usili (Scrambled Steamed Dal/Vegetable)

SrilathaSides, South Indian Leave a Comment

Paruppusili is a side dish that combines dal that’s been soaked, ground into a batter, steamed, and then scrambled with a vegetable.
Paruppu means dal, and to usili means to scramble.
This version is a Tamil version, a star in many south Indian Brahmin weddings and functions, along with more kozhambu (yogurt based gravy). I have used green peppers for the vegetable in this recipe. Traditional vegetables used are green beans, long beans, cluster beans. Broccoli is popular with my son. You can make it with cauliflower too.
The process is a bit involved, but it’s absolutely worth it. This dish packs a protein and vitamin punch with the dal and the vegetable. The process involves soaking the dal for a couple of hours, blending into a batter, steaming, and then crumbling it with sautéed vegetable.
But not to worry, this recipe will teach you a hack that would cut down the time to a mere 30 minutes, from start to finish, with a little bit of prep work done ahead.

Green Pepper Masala Rice With Vangi Baath Masala

SrilathaMain Dish, South Indian Leave a Comment

This is a 15 minute recipe, if you have the vangi baath masala (spice powder) ready.
Basically, cook the rice. Chop and saute the green peppers. Mix them up together in a bowl with the masala powder, and temper. Done!

Eggless Orange Tutti Frutti Cake

SrilathaDessert, Snacks And Light meals Leave a Comment

Recipe Source:
http://gayathriscookspot.com/2013/11/eggless-orange-tutti-frutti-cake/

I have been wanting to try this cake for a while now, and a weekend party gave the perfect opportunity. I baked two loaves. They turned out pretty good. The only changes I would make the next time is to make it with olive oil instead of butter, and add some orange zest to the batter.

I completely forgot to take pictures while making it, so all the pictures I have are of the finished product!

Kollu Rasam (Horsegram Rasam)

SrilathaRasam, Soups, South Indian Leave a Comment

Today’s recipe is made out of the grains that are fed to horses, ergo horse gram. Yep! Instead of the toor dal that is traditionally used in rasam, this recipe bases its protein content on horse gram. Horse gram is supposed to have some magical properties such as helping in weight loss. I don’t know if that’s a confirmed fact or not, but on cold rainy or winter days, it’s a good hearty soup/rasam to have piping hot with some steamed rice.