The Working Mom's Kitchen Guide

Lifestyle Parenting, Household Affairs and Cuisine corner
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Re: The Working Mom’s Kitchen Guide

Some awesome tips!!!

Not only am I learning tons but also realizing that my husband isn’t demanding at all.
Poor guys eats what I give him.

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Re: The Working Mom’s Kitchen Guide

I am not sure how much daal do you cook but making a yummy daal include slow cooking that sometimes takes more time than making some meat dish :slight_smile:

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Re: The Working Mom’s Kitchen Guide

I make this all-purpose batter using Urad daal and chawal, also known as idli/dosa batter. I always keep this batter in the fridge and it makes me a whole lot of things like:

  1. This is called as “Punugulu” in my language (Telugu, a south-Indian language), these are kind of pakoras:

  2. These are idlis, again a very common breakfast/snack in south India, but equally liked the rest of India too:

  3. This is dosa:

  4. This is called dibba-rotte:

  5. This is called uttapam:

All these items are typical served with fresh coconut chutney, moong-phalli ki chutney, sambhar, and some even like these with mint chutney.

Since the base ingredients are rice and daal, this is not only a very balanced food item in terms of proteins and carbs, but is also very easily digested.

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Re: The Working Mom’s Kitchen Guide

Honey BEE!!! Kiya yaad karwa diya. My friends mom does this and I love me my south indian food!

PS you forgot Wadas!!!

I wonder how frozen smbhar would work out?~

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Re: The Working Mom’s Kitchen Guide

I never freeze sambhar, but then it stays well for upto a week in the fridge pretty neatly. Take a little of sambhar and add fresh tadka and its quite yummy.

Wada ka batter is different. Wadas are made with only urad daal that is soaked for only around 3 hours and its absolutely not fermented. Whereas idli/dosa batter has a combination of urad daal and rice and is soaked for about 10-12 hours, ground to a batter, and then fermented for abt 10-12 hours before using it.

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Re: The Working Mom’s Kitchen Guide

You’ve got me salivating!!! :yummy:

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Re: The Working Mom’s Kitchen Guide

I do a lot of cooking and being a south-Indian, I love my cuisine. I can may be put up some recipes soon :slight_smile: Also all our foods are devoid of garam masala and cooked with quite less oil. Its quite simple and very light on the tummy.

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Re: The Working Mom’s Kitchen Guide

Do you make any of these Khatti? They aren’t time consuming at all!

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Re: The Working Mom’s Kitchen Guide

^ I make Upma and sambhar :yummy: and of course all the chutneys we Hyderabadis can’t live without (coconut chutney, til ki chutney) :hehe:

But I’ve never tried making idlis or dosas

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Re: The Working Mom’s Kitchen Guide

:yummy: