Shyamala's Cuisine – A Space for Delectable Vegetarian Delicacies!!
The most saught-after roti of Punjab, Makki ki Roti is made using yellow corn flour or makki ka aata. When served with Sarson ka Saag and a piece of jaggery, it forms one of Punjab’s most classical vegetarian meal combo especially in winters.
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‘Sarson Ka Saag’, a classic saag from Punjabi cuisine needs no introduction. This nutritious saag when paired with the popular Indian flatbread ‘Makki ki Roti’ makes for a wonderful wholesome meal.
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‘Millets Puli Upma’ is a slight variation of traditional ‘Puli Upma / Pindi Upma’, one of the tastiest upma dishes prepared in South Indian Households. Puli in Tamil means Tamarind. As the name suggests, this delicacy tastes sour with the right balance of spiciness in it. Piping hot ‘Millets Puli Upma’ complements the snowy, cold winters or the windy rainy days perfectly.
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Kootchulu or Neeragaram is a simple, age-old recipe made from overnight fermentation of cooked rice. For over many generations, this has been a staple health drink in many parts of India. It acts as a natural body cooler, especially in summer. This unique porridge or kanji tastes slightly sour with the aroma of sesame oil and the crunchiness of onions.
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