15 - 8 interlay dots
15 - 8 idai / santhu pulli
July 30, 2014
Wednesday, July 30, 2014
Kolam #120 - Diamond and Star Kolam
July 23, 2014
Wednesday, July 23, 2014
4 years on... My Blog's 4th Anniversary !!!
Well, There has been many ups and downs during these 4 years in my life. But the support and encouragement from my blog readers have been a "CONSTANT".
This is a great occasion to thank my readers who are always supportive of my blog.
MANY THANKS AGAIN.
This year I will post a good collection of recipes and kolams. STAY TUNED.
July 15, 2014
Tuesday, July 15, 2014
Kolam # 119 - Flower Kolam
July 10, 2014
Thursday, July 10, 2014
Kolam # 118 - Pot Kolam
July 8, 2014
Tuesday, July 08, 2014
Kolam #117 - Star Flower Kolam
July 4, 2014
Friday, July 04, 2014
Kolam #116 - Elephant Kolam
July 3, 2014
Thursday, July 03, 2014
Kolam #115 - Swasthik and Flower Kolam
July 1, 2014
Tuesday, July 01, 2014
Kolam #114 - Diamond and Flower Kolam
June 28, 2014
Saturday, June 28, 2014
Kolam #113 - Star Kolam
Hi all, Good to be back after long time. I had been busy because of shifting my base back to Chennai. I will be posting more of kolams for next few days. I have made quite a lot of interesting recipes. I will share them soon when I kept my pictures organized.
Just like earlier times, Please put your valuable comments in the course of my next blogging innings.
Just like earlier times, Please put your valuable comments in the course of my next blogging innings.
15 - 8 interlay dots
15 - 8 idai pulli
November 2, 2013
Saturday, November 02, 2013
Happy Deepavali from Palani
I wish fellow bloggers and my blog readers a very colorful deepavali. This photo is taken from my native place in Palani.
October 29, 2013
Tuesday, October 29, 2013
Jowar / Sorghum / White Millet / Cholam Idli | Jowar Recipes
This is the post after a long break as I had been busy taking
care of my 1 ½ yrs old kid. You can
expect steady posts from my blog henceforth. During these days I had been in Hyderabad
for about 7 months. Now I am in Bangalore for the past 6 months. These stays
has given me an opportunity to taste many different Andhra and Karnataka
recipes – thanks to my neighbours. I also visited many restaurants in both the
cities for which I have to thank my husband. I will create a series of blogs
about these recipes I enjoy during these days.
Jowar is the Indian name for sorghum, a cereal grain native to
Africa. Also known as white millet, Jowar
is a gluten-free, high-protein, cholesterol-free source of a variety of
essential nutrients. I cup of jowar contains 12 grms of dietary
fiber, 8.45 milligrams iron, 551 milligrams of phosphorus and thiamine.
Ingredients:
Jowar
|
3 Cups
|
Idli Rice / Raw Rice
|
1 Cup
|
Urad Dal
|
1 Cup
|
Salt
|
To Taste
|
Procedure:
1. Wash the Jowar
thoroughly and soak for 8 hrs.
2. Wash the rice and
urad dal, soak them separately for 3
hrs.
3. Grind the
Jowar and rice into a fine thick paste.
4. Grind the urad dal
till it is smooth and fluffy.
5. Mix both pastes
together with salt. Add a little water if necessary.
6. Cover the batter
and keep it aside for 8 hrs for fermentation. After fermentation , the batter
is ready for Idly and Dosa.
7. Grease the idli
plates with oil and pour a laddle full of Jowar Idli batter and steam cook for 10-12 mins.
8. Remove from the
flame and allow it to cool down or apply water to the rear side of the plates.
9. Use spoon to scoop
out the idly from the plate.
Serve with spicy chutney. Tomato Kothsu is a good combination for this idli.
