I added TVP (Textured Vegetable Protein) as a meat substitute, and it worked wonders.
For veggies, I used Cauliflower, Potatoes, Peas, Beans, Tomatoes, Carrots, Mint, Cilantro, and Caramelized Onions.
For the Biryani Masala, I used Bay Leaf, Green Cardamom, Cinnamon, Black Pepper, Cloves, Star Anise, Cumin Seeds, Coriander Seeds, Fennel Seeds, Red Chilli Powder, Ginger, Garlic, Turmeric, Yogurt, Lime Juice, Cilantro, Mint, and Green Chillies.
I made fermented Rice + Black Lentils batter. Took almost 2 days to ferment in this cold weather. Then I used the batter for steaming hot Idlis, and pan-frying crispy Dosas and veggie extravaganza Uthappams. A spicy Coconut Chutney was the friendly accompaniment to all of them.
Not bad for a first try. All of the dishes came out so good and tasted delicious, just like I was back in Namma Bengaluru.… » click to continue reading “South Indian Breakfasts – Idli, Dosa, and Uthappam with Spicy Coconut Chutney”