Ramzaan Pachadi
- 02
- November
- 2008
Thakkali Inippu Pachadi: Toamto Jam. Kaasi Pachadi. Tomato Halwa This is also called ‘Kaasi Pachadi’….don’t know how it got it! Mommy’s friend Mrs. Babulal used to make this as a side dish! She used to slice the toamtoes and simply immerse them in strong sugar syrup! She treats it as dessert sometimes! Anyways….if you preparing […]
Vanjiram Chettinad Fry
- 01
- November
- 2008
Vanjiram Chettinad Varuval: Spicy King Fish Fry. Fried Spicy King Fish. Deep Fried King Fish. Hot n SPicey Fried Fish. This is shallow fried spicy king fish. One of the amazing fish for frying. It just has one central bone and few pinbones thats it! Even an amertuer cook can fix this dish easily! One […]
Kaima Kanjji
- 06
- October
- 2008
Kaima Spicy Kanji:(Version 2) Ramadhaan Soup. Meat-Basmati Soup recipe. Kaima/Kyma/Keema Kanji. Kaima/Kyma/Keema Soup. When it comes to Solo Cooking! I am King(okay queen)! I don’t know I like the fact of solo cooking…unlike my friends! I could toss anything in minutes. I also do some elaborte cooking during weakends! But sometimes…..if I am bored to […]
Chettinad Meen Kuzhambu / Vanjiram Kuzhambu
- 01
- October
- 2008
Vajjiram Chettinad: King Fish in Rich Indian Spices. Super Hot Fish in spicy-tangy Curry. Chettinadu Meen Kuzhambu. Chapalu Pulusu – Chettinadu Cooking. Machili Curry in Chettinad Style. Araithu Vitta Meen Kuzhambu. Meen Masala Kuzhambu. Vanjiram Masala Kuzhambu. Vanjiram Meen Kuzhambu. I don’t know how many of you’ll will agree….when it comes to dicing the veggies […]
Thala Kari Perattal – Chettinad Style
- 09
- September
- 2008
Thala Kari Perattaal: Goat’s Head Masala. Crown Curry. This is again Ponnusamy Chettinad Restaurant’s special dish. One of the country style recipe. Ingredients: Goat’s head 1 Ginger 2″ gratedGarlic 6 beads mincedSaltTurmeric pwoder 1/2 spoonChili powder 1/2 spoonPepper powder 2-4 spoonsCurry leaves Mustard seeds 1/2 spoonCumin seeds 1/2 spoonOil few spoons. Method: Ask you butcher […]
Ramzaan Nombu Kanji
- 09
- September
- 2008
Ramzaan Kanji: Ramadhaan Soup. Meat-Basmati Soup recipe. Kaima/Kyma/Keema Kanji. Kaima/Kyma/Keema Soup. Ingredients: Basmati rice 200 gmsSplit green gram 200 gms (moong dal without skin/pasi paruppu in Tamil/Split lentils)Fenugreek seeds 3 spoonsMinced meat/Mutton keema 200 gms(its good to use goat’s minced meat here or lamb if you dont find it)Mint 3 twigsCoriander leaves 1 handfulOnion 1 […]
Naatu kozhi Biriyani / Country Chicken Biriyani
- 10
- August
- 2008
Country Chicken Biriyani:(Chettinad Style)These days Biriyani has become ‘Kudisai Thozhil’ in Tamil Nadu. Anyone who has a ‘Deksha’…..can start up a business. Biriyani eating population also has significantly raised. It was not the same scenario few years ago…..we used to wait for that authentic Biriyani(Ramzaan / Bakrid). Sometimes….during family get-to gathers and Birthday’s Pappa used […]
Mughalai Cuisine
- 16
- July
- 2008
Mughalai Cuisine Spread: This post is dedicated to my Vellore friends Riswana, Yasmin, Balgees, Rasiya, Sumaiya, Rubeena, Irfana, Mosina, Anjum, Ruksana, Naseem, Nazima, Salma, Salma Aunty, Subedha Aunty, Shahidha Aunty, Aarif, Aftab, Altaf, Adhip, Shawir Bhaiya…………………………….. I grew up in a perfect Muslim dominated area. My Mommy has several Museleom friends. I got cooking inspiration […]
Karumbu Chaaru Pongal – Pongal Special
- 26
- April
- 2008
Karumbu Chaaru Pongal: Kanne Ki Chaawal. Karumbu Saaru Pongal. Sugar Cane Pongal. This is once again my friend Kranthi’s Mother’s recipe. She made this on a Pongal(Sankranthi)day. Sure…it got into my mind, as it tasted much like fresh cane. I liked the idea about fresh cane juice in cooking rather then using crude jaggery or […]
Mutton Kheema Poriyal
- 09
- April
- 2008
Mutton Kheema Poriyal: Minced Goat’s Meat Poriyal. Kaima poriyal. My Mommy’s friend Shahidha aunty prepares nice kheema recipes. She makes this as a filling to go into her samosas. Kheema samosas are generally made during Ramadhaan month. I should probably post one soon!:) Well…this kheema recipe can be treated as side dish or as topping […]
