A chronicle of my kitchen experiments, a little healthy a little indulgent
It’s been a couple of months now, I have been sharing weekly menus now and the emails & response to this has been overwhelming. I am so glad you think this is helping you guys in the planning too. Going forward I am thinking of sharing my grocery cart for the week to execute the menu. What I buy and when to make the whole week going smoothly. I also spend fair amount of time on Sunday prepping my refrigerator for the week ahead, some masalas, some sauces like pesto etc, may be I will add that to the menu of the week post along with the recipe links. I have been thinking how else can I make the weekly menu post more efficient for me as well as you guys. What do you think I should add to this? What would you guys like to see on a weekly basis. Tell me and I promise I will try and incorporate the same as much as I can
Recipe Links for this week’s stuff
Some weeks ago I had Ragi Vermicilli as breakfast (it’s in this weeks menu as well, we at home love it) and posted a picture on instagram and there was so much interest in it that I am posting its recipe this week inspite of not having a great picture to go with it (will probably update the picture when I cook it this week). Couple of things to probably keep in mind when making ragi vermicilli probably would be the brand to buy and how to basic cook them. I have seen numerous brands in the market selling them but after trying most I prefer either Aachi or Manna, Manna more often because it is available on Zopnow and makes my life easier (online grocery shopping post coming up soon). Second is cooking, ragi vermicilli tends to get mushy very very soon and hence I personally like to steam them and the saute with the veggies. I put my rice for the day in the rice cooker and put the vermicelli on top for steaming, saves time and power and also results in perfect strands of vermicelli
Recipe : Ragi Vermicelli
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