KATHIRIKAI RASAVANGI

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Rasavaangi is usually made with brinjals or ashgourd and it closely resembles Arachuvitta sambar. The same spices are used but the measurement and procedure is quite different. Rasavangi is also thicker in consistency than sambar and can also be served as kootu

PALAK PANEER

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I was not a great fan of palak paneer before.But I started liking it over the past two years.When I made it first time at home, I did not get the correct consistency and color.I tried it with ground onions and the taste was not so appealing. After that I never attempted to make this at home.Nowadays my daughter loves paneer dishes a lot. After trying Panner butter masala, I tried this recipe from here and this time turned out to be excellent.

Recipe source: vahrehvah

CHILLI PAROTTA - RESTAURANT STYLE

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For reasons unknown I love doing shopping at Madurai.Every time I used to try to dine at a different restaurant at Madurai. But the item remains the same.. 'Chilli parotta'..Parotta is a famous street food in down south of India.When I came across this recipe here, I immediately tried it. Having tasted chilli parotta at various restaurants at Madurai, I can vouch that this recipe tastes the same.I did not deep fry the parottas though for obvious reasons.

Recipe source: Cookery corner