I've been browsing #MeenakshiAmmal's first book again tonight. It is an extended tutorial on Tamil food. You surely learn how to make sambar when you cook 10 different ones in a row, then kuzhambus, then Moar kuzhambus, then ..... and so it goes. I spent time cooking a couple of hundred recipes from this book and am not yet finished. I must get back to it.

Here you go: Pulse Balls Moar Kuzhambu. The balls are made with soaked and ground toor dal and spices, made into balls and steamed. Then simmered in the buttermilk spice stew.

#food #indianFood #vegetarian #EggFree

What's for (late) breakfast you ask? These Cheela - Savoury Indian Pancakes. These are made with coarse semolina (cheela can be made with a variety of lentil/grain flours). Plus onion, chilli, ginger, and spices mixed into the batter.

From #SpiceAtHome by #VivekSingh. Pic from the same book.

#IndianFood #Cheela #WhatIAmCooking #FromTheKitchen #Vegetarian #EggFree #WhatIAmEating