Paniyaram

A South Indian favorite made with the idli/dosa batter. Can add anything to the batter like you would for uthappam, the only difference being that you cook these in the paniyaram/kuzhiappam/unniappam pan. Serve with sambar, and/or any chutney. There is a sweet version to this too. The Indian answer to the Scandinavian aebleskiver.

Southern potato - sausage hash

The saga of the overcooked rice and the rogue idly

So the other day I decided to make Chinese stirfry and rice. I was careless with the rice, and I couldn't be more careless -- it came out that mushy. 10 cups of overcooked rice. So I decided to recycle it. And with part of it, I made idly, the quick way. Forgot to add a leavener. Long story short - idly came out rock hard aka hideworthy.
But I didn’t give up. I processed the idlies into this form.

this became the koftas/balls below, after I added some chopped onions, ginger, garlic and green chilies plus an egg to bind the dough.

and the spicy kofta curry

to eat with the rice roti I made with part of the overcooked rice.

With part of it, I also made nice, soft, quick idlies, this time, added the leavener, of course.

And a sweet payasam with the remaining rice.

Strawberry sorbet

Strawberry sorbet in my ice cream maker. So fresh! So delicious!

St. Patrick’s Day 2019

Shrimp stir fry in my wok

Paal cake

A Malabar tea shop special, this tastes better the next day, and then, it is addictive. Kind of like donuts.