The Knife Line

South India is indeed famous for Idli and Sambhar. But what if you don't have Sambhar but still want to each your Idli. Simple, just sauté or shallow fry it. Toss it in curry leaves, rai, pinch of turmeric, and basic spies, the North India Styled Fried Idli. Can be extended with tomato and onion semi gravy or Lipatma style gravy. A complete healthy and filling solution to left over Idli.

Papa's Parantha Day. Its a relief when you dont have to cook but your dad does and that too, in a manner that is considered finger licking good. This Lachha Parantha (layered parantha) is one of those dishes. Packed with lots of homemade ghee, cumin seeds, carom seeds (ajwain), fenugreek (methi), radish (muli), paprika, salt, green chilli and raw mango powder (khatai) and Garnished with coriander. Served with Chilli Garlic sauce or pickle, you cant just have one. Which this much packed healthy items and that too in a multigrain wheat flour, its better than most english breakfast.

As the Valentines day approaches, the color red seems to float everywhere. So sure, pomegranates and our desi sweet red chilli and tamarind chutney does fit the profile. Presenting our favorite, the Dahi Vada. Made with pureed curd, urad daal vada , sweet red chilli tamarind chutney, green mint chutney and pomegranate seeds. Looks awesome and taste too.