Recipes by Sumangalee Dhandapani

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Recipes by Sumangalee Dhandapani

on December 10, 2015

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Brinjal Chutney
Stuffed Baby Brinjal

Guest Contributors Sumangalee Dhandapani

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Keerai Masiyal - a quick and simple recipe

Convenience in food preparation has become increasingly important in today's fast-paced lifestyle. With options like cut fruits, chopped vegetables, and even pre-cleaned spinach available in the market, it's easier than ever to incorporate healthy and nutritious ingredients into our meals. Even if pre-chopped spinach isn't readily available, purchasing cleaned spinach and using a vegetable cutter or chopper to prepare it can significantly streamline the cooking process. Chopping spinach ahead of time saves valuable time in the kitchen, making meal preparation more efficient and manageable, especially during busy weekdays. By taking advantage of these convenient options, we can ensure that we have access to fresh, wholesome ingredients while minimizing the time and effort required for meal preparation. This allows us to prioritize health and nutrition without compromising on convenience or flavor in our meals. Ingredients: 1 bunch of greens or 3 cups chopped greens 2 tbsp ...

How to make ghee at home

Now a days there are lots of brands of ghee available in the market. They advertise it as Manal Manalaai Nei - Sand like textured ghee. I have grown up eating ghee that was made at home. Dad will purchase butter - the Oothukuli butter from the famous Thayar Dairy stores in Ranganathan Street, T. Nagar, near the railway station. The butter will be pure white. I am not sure now if it is cow butter or butter from buffalo as the butter that I get now a days are slightly yellow in colour. The ghee made from this store bought butter at home smells great and the whole house will be full of that smell for almost the whole day. The best part of it is we kids get to eat a small ball of the butter which definitely we look for. The butter is not table butter. It is saltless and is of a smooth texture. I find that texture lacking in today's store bought cooking butter be it of any brand. Making ghee at home is indeed a cherished tradition for many, and the quality and texture often surpass stor...

Mixed vegetable Rice Kichadi

Mixing leftover vegetables into a Mixed Vegetable Kichadi is a perfect way to get kids to enjoy their veggies while avoiding waste. It’s versatile and a tasty solution, whether you're making it from scratch or using up what you have left Ingredients : Tomatoes: 2 (add 2 more if you like a tangy flavor) Onions: 2 medium-sized Potatoes: 2 Carrots: 2 Capsicum: 2 (Note: You can avoid this if there are allergies in your household) Green Peas: 1 small cup Cauliflower Florets: 1 ½ cups French Beans: 1 cup (chopped) Green Chillies: 2 to 4, depending on your spice preference Coriander Leaves: ½ cup, finely chopped Basmati Rice: 2 cups Water: 5 cups Salt: 1 tsp (adjust after cooking) Method : Soak the Rice : Soak Basmati rice for 1 hour . Prepare the Tempering : In a pressure cooker, heat 2 tbsp ghee . Once the ghee melts and heats up, reduce the flame. Add mustard seeds and let them splutter. Then add 1 tsp cumin seeds and 1/2 tsp asafetida powder . Mix well. Add Spices and Vegetables ...

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