I always try to include more and more split green gram flour in our diet. The regular one is majjige paldya/kadhi in which I replace gram flour with split green gram flour very often. Likewise recently when I was planning to make rotti using semolina/sooji/rave along with grated potato, also by adding small amount of
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This is the south Indian version of potato sagu and almost the same set of ingredients are used to make Aloo – tamatar subji here in north India. Potato sagu is the best combination with any kind of set dosa/dosay, ie…be it rice or ragi. Today I’m not going to write any details but straight away going
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ಆಲೂಗಡ್ಡೆ ಟೊಮೇಟೊ ಕರ್ರಿ | This is one of my most favorite kind of aloo subji. I make this very often, I had tasted this in a hotel in Gwalior long time back, they had served this subji along with Poori, I liked it instantly and since then I’m making this. It goes well with Phulka,
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