I love salsa anytime , more during hot summer months when you dread a hot kitchen . A pack of store brand tortilla chips or even home made papad or roasted rotis , khaakras , our own desi chips are good enough. Personally I enjoy a bowl of salsa all by itself as it is…
Tabbouleh salad comes from Lebanese cuisine which uses mainly finely chopped parsley, mint leaves,tomatoes, red onions, cucumbers, lemon juice, pepper, tossed with olive oil , with bulgur, quinoa or cracked wheat . Tabbouleh is called a Levantine vegetarian dish .It is mainly a parsley salad.Here I have used some cooked millets in place of bulgur,…
I am sure this is an intriguing post to many about a rasam upma !.there is nothing mysterious about the dish, just the humble upma made with left over rasam .Why left over rasam ? because in many Tamil households, rasam is an integral part of the menu and in many cases it is left over…
Coleslaw was probably consumed in its earliest form in the times of the ancient Romans. However, modern coleslaw could not have arisen until the 18th century as mayonnaise was not yet invented. The term “cole slaw” arose in the 18th century as a partial translation from the Dutch term “koolsla” meaning “cabbage salad”. It was…
Salads should form a part of our daily diet and am happy my daughter is pushing me to add more salads and so sharing a simple favourite salad, which includes fresh vegetables, cooked chick peas and some pomegranate seeds to lend a fruity flavour, the chick peas are great to have bite and so also…