SUDHA'S VEG KITCHEN [A vegetarian food blog]

COCONUT SEEDAI A savoury dish prepared during Janmashtami in every Tamil household is the crispy uppu seedai .Today I will be sharing a recipe of Uppu seedai which I have named as ''Coconut seedai '' because of use of coconut in it.This recipe I learnt from my mother-in-law.She is from Palakkad in Kerala and she prepares this as she has has seen her grandmother do it.So once again a traditional South Indian recipe which is prepared by my mother in law at your disposal.Although this recipe is easy many a times people complain of this seedai bursting in oil and causing blisters on our body.To avoid such situations  you have to follow some instructions.Firstly sieve the rice flour (home made or store brought) two three times.There must not be any lump in flour.Believe me by following simple measures you will be getting crispy  savouries  ie seedai.As I said earlier this recipe is prepared in Janmashtami but you can also prepare it on usual days and serve as e

MULLU MURUKKU / MUTHUSARAM Though instant food like biscuits,cookies,cakes have taken over our tastebuds one cannot deny that our traditional murukku,chakli ,gathiya have their own importance.If served alongwith a plate of biscuits and cookies our traditional fare will win hands down.The only thing that does not allow us to try these traditional stuffs is hardwork,time and yes oil.But then cookies and bicuits too have their share of butter and flour.Today I am sharing a no fail recipe of ''Mullu Murukku'' also known by other names like ''murukku'',''muthusaram'' etc.Ofcouse this is a traditional South Indian recipe made in everyhousehold as evening snacks .Its also specially made during festivals like marriages,Janmashtami,Diwali etc.As Janmastami is nearing I decided to share it with all of you. My mother-in -law is a good cook.She is particularly very good in making these bakshanams,palaharams,traditional savouries.So I

VADAPAV (MUMBAI STREET FOOD) Today I will be sharing the recipe of Vadapav, a famous street food of Mumbai,Maharashtra.I have tasted this dish when my husband got it for us during one of his official visits there.We were really happy to taste it .It was delicious to taste with subtle and mild flavour.I then searched through the internet and after going through many recipes I finally settled on the recipe which I am sharing today.I cannot vouch for the authencity of the recipe but I can atleast confidently say the Vadapav will be as good as the original Mumbai one .The chutney powder too has many versions but I opted for this one because its easier to make and goes well with the vadapav and also tastes good.The green chutney I will be sharing is also a simple one which goes well with the vadapav.Hope this dish will be foolproof for beginners in cooking or for people who are trying for the first time. INGREDIENTS BOILED POTATOES -1/2 KG GINGER/GARLIC-GRATED - 2 TS