Sweet Paniyaram / Karupatti Paniyaram

Sweet paniyaram can be served as a breakfast or snack. Palm jaggery is referred to as ‘karupatti’ in Tamil. The batter I usually use to make paniyaram is the same batter that we prepare for Aappam (Refer the Aappam post for the batter preparation). I have posted the Savoury paniyaram version also. For the sweet version, you can use any of these: Palm jaggery syrup / … Continue reading Sweet Paniyaram / Karupatti Paniyaram

Savoury Paniyaram

Paniyaram is a south indian tiffin or a snack. The batter I usually use to make paniyaram is the same batter that we prepare for Aappam (Refer the Aappam post for the batter preparation). I prepare the batter in bulk once and make Aappam, Savoury paniyaram and Sweet paniyaram. Its a three in one batter. This batter gives a unique flavour than the idli batter. Here … Continue reading Savoury Paniyaram

Split moong dhal curry for chapathi

Moong dhal curry is the easiest and tastiest curry. It does not take much time to prepare. This dhal tastes best when served with chapathi. Its the basic dhal curry  my mom prepares for chapathi.   Ingredients: Split moong dhal – 50 gms Onion – 1 (medium sized) Tomato – 1 (medium sized) Garlic cloves – 7 or 8 nos Homemade curry powder – 1 tbsp … Continue reading Split moong dhal curry for chapathi

Keerai masiyal / Mashed spinach

Keerai masiyal /Mashed spinach can be prepared with any kind of  keerai/spinach such as palak, sirukeerai, arakeerai or any other varieties. It tastes best with sirukeerai and palak keerai. I usually prepare this dish by using a tablespoon of split moong dhal but can be prepared as such also (without split moong dhal). Here I used sirukeerai. Ingredients: keeerai/ spinach – 1 bunch Pearl onions … Continue reading Keerai masiyal / Mashed spinach