Phirni / Firni / Basmati Kheer
- 13
- August
- 2007
Rice Kheer: (version 2) Rice Phirni. Chawal Phirni. Basmati Phirni or Firni. Rice Pudding. Basmati payasam This recipe was once prepared by my UnderGrad classmate Naazima. She prepared this dish for Talent show or something. I happend to taste it. Though she didnt win any prize on that day…it was appreciated by everyone. Though Basmati/Rice […]
read moreVeg Noodles / Chinese Veg Noodles
- 13
- August
- 2007
Fried Vegetable Noodles: Ingredients: Noodles 1 box(wheat based)Carrot 1Beans 50 gramsCabbage shredded 50 gramsBell pepper/Capsicum( red/green )1Eggs 3MSG pinchSaltThick Soy Sauce few spoonsGarlic based soy sauce few spoonsAsian Red chili Paste 1/2 spoon(optional)Asian Garlic Sesame oil few spoonSpring Onions a bunch. Method: Chop all the veggies into 1 inch size bits. Set aside. In a […]
read moreSaffron Infuced Cous Cous with Chicken Tower
- 13
- August
- 2007
Cous Cous with Saffron Chicken Tower:Cous Cous-Saffron Chicken.Ingredients: For Cous Cous: Cous Cous 1 cup Salt Dry parsley 1 spoon Dried Garlic powder 1 spoon Olive Oil 4 spoons. To Garnish: Tomato 1 Cilantro or parsley leaves few. For Chicken: Chicken boneless, skinless – shredded 1 cup Cilantro leaves alone 1/4 cup Saffron few strands […]
read moreBhindi Achaari Curry: Okra in Pickle Style Gravy. Vendaikkai Oorugai Kuzhambu. Lady’s Finger in Rich mustard curry. Ingredients: Whole Okra/Lady’s Finger – 12 numbersGreen chilies 3 slittedGarlic 6 cloves – pasteOnion 1 small – made into pasteTomato puree 1 cupTamarind paste 1/4 spoonSaltTurmeric powder 1/4 spoonChili powder 1 spoonOil for deep frying or pan-fryingMustard Oil […]
read moreBeet Root Poriyal. Beetroot Thoran. Ingredients: Beet Roots 3 – peeled & sliced Salt Turmeric powder 1 pinch Mustard seeds 1/4 spoon Cumin seeds 1/4 spoon Chana dal 1/2 spoon Urad dal 1/2 spoon Dry red chilies 3-6 tear into pieces Curry leaves few Fresh Grated COconut 1/2 cup Sesame oil few spoons. Method: In […]
read moreCracked Wheat & Meat Hearty Soup / Ramzan Kanji
- 04
- August
- 2007
Wheat Meat Soup:(Muslim Style) Ramzaan Nombu Kanji. Ingredients: Cracked Wheat 1/4 cupMoong dal 1/4 cupMinced meat 1 cup(lamb or goat – but I used chicken today)Fenugreek seeds 1-2 spoonsGreen chilies 3 slittedOnion 1 small choppedGinger-garlic paste 1 spoonTomatoes 1-2 choppedCilantro leaves chopped 1/4 cupMint leaves alone 15-20SaltChili powder 1 spoonGaram masala powder 1/4 spoonCloves 3Cinnamon […]
read moreSeeraga Kuzhambu: Jeeraga Kuzhambu. Cumin Seeds Gravy. Jeera Curry. Ingredients: Cumin Seeds 1 fistfulCricket ball size tamarind or 1 spoon of thick tamarind pasteRed onion 1 large finely choppedGarlic 1 large peeled and semi crushedTomato 1 large choppedJaggery or brown sugar 1 spoonSaltTurmeric powder 1/2 spoonChili powder 1 spoonRice powder 1 spoonSesame oil 1 cupMustard […]
read moreTurkey Bonda
- 04
- August
- 2007
Turkey Bajji:Ingredients: Turkey breast- cubed Salt Ginger-garlic paste Turmeric powder Chili powder Garam masala powder Oil for deep frying. For Batter: Gram flour(besan/kadalai mavu) 1 cup Salt Baking soda 1 pinch Turmeric power 1/4 spoon Chili powder 1 spoon Garam masala powder 1/4 spoon Coriander seeds powder 1/4 spoon Cumin seeds power 1/4 spoon. Method: […]
read morePavakai Thayir Pachadi
- 04
- August
- 2007
Pavakkai Thayir Pachadi: Bitter Gourd Yogurts Salad. Fried Bitter Gourd in Yogurts. Karela Raita. Kakarkkai Perugu Pachadi. Pavakkai Pachadi. Ingredients: Bitter Gourds – 3 medium sizeYogurts 2-3 cupsOil for frying. To Wet-Grind These: Fresh grated coconut 3-5 spoonsGreen chilies 2-3Salt Yogurts 1/4 cup. For Tempering: Oil few spoonsMustard seeds 1/2 spoonCumin seeds 1/4 spoonAsafoetida 1/4 […]
read morePudhina Vadai / Mint Vada
- 04
- August
- 2007
Gharai: Mint Vadai. Mint flavoured Medhu Vadai. I happend to taste this recipe while I was in Hyderabad hostel, on a Sankranthi day(Pongal Festival). Kranthi said…she liked it very much and so did I. This was much like keerai vadai but in Urad batter! Nice and aromatic! Later when I visited Kranthi’s home, her mommy […]
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