Healthy food is much needed ph(r)ase in today’s lifestyle.
South Indian Breakfast mostly consists of steamed food, in addition I blend, infuse healthy components as a secret or evident ingredient😉
This combo is no exception as I prepared main course with Traditional rices & millets
Intention behind this combo was to satisfy my family friend’s dinner invite plan who had allergens to many foods. I took it as a challenge, made a healthy, safe food, yet scrumptious & delectable platter.
To start off with
Appetizer-I made a subtle, still pleasing starter-Thayir/Curd vadai, my mom’s recipe. It’s not just vada soaked in curd, lots of ingredient goes in 🥰. This you can relate to north Indian Dahi Bhalla to some extent. For more chaat recipes, check here.
Accompaniments-
1) 3 varieties of Chutneys namely-
a) Brinjal Onion chutney –
Brinjal Onion Chutney, Sounds Crazy, Weird😉🤔. Believe me, unless you reveal this chutney has brinjal, none can decode it. Even, if your kids are throwing tantrums to eat 🍆, don’t worry, this chutney will do the magic🎆. You can try this Onion chutney, if you want to exclude brinjal or you don’t have the stock. It yields an assortment of flavours like sweetness from onion, sourness from tomato, spiciness from red chillies, tartness from tamarind, mildness from coconut. It’s handier for working people, as it can be prepared during weekends, and used during weekdays. This chutney is so versatile it can be used as an accompaniment, spread, and dip as well.
b) Coconut chutney– this is a simple chutney which is also a household chutney in every South Indian kitchen. Check this Coconut Coriander Chutney, a small variation where coriander is added to the regular coconut chutney.
c) Mint-Coriander chutney- it’s
2) Restaurant Tiffin Sambar/Araicchuvitta Sambar-its name pertains to the freshly prepared sambar powder
3)Veg Kurma-it’s a spiced-up stew with veggies and balanced with coconut paste.
Main course-
1)Foxtail millet/Thinai Pongal– it’s a wholesome meal, made with millet.
2)Medhu Vada-Lentil Fritters, whose texture is crispy on the outside, spongy on the inside. Pongal & Vada are inseparable pair, it’s a crime to eat pongal without it😋
3)Ragi/Finger millet Podi Idli– Gluten-free, kid’s friendly recipe, changes boring Idlis into an interesting recipe, apt for their lunch box 🍱
4)Kaattuyanam Mysore Dosa– I prepared Mysore dosa with this indigenous rice. It has even golden-brown colour whose batter is ground in a mixer grinder.
5)Mappilai Samba Appam-South Indian pancake. I substituted rice with Mapillai samba rice. It’s so soft in the middle & crispy on the corners.
Dessert-
I served Rabdi Falooda topped with Homemade Mango Icecream
Detailed recipes for highlighted items, can be obtained by clicking the hyperlink.