Azhagar Kovil Dosai
- 26
- November
- 2006
Azhagar Kovil Dosai:Deep Fried Dosas. Authentic Madurai Temple Dosa. Madurai Kovil DOsai. Azhagar Kovil Dosai. Karuppu Ulundhu Dosai, Black Gram Dosa, Urid Dosa. This ‘Dosa’ is prepared in this particular Temple ‘Azhagar Kovil’ at Madurai City.Though it is called ‘Dosai’ It is not made over any griddle/skillet here, instead deep-fried!! Unlike regular dosa it looks […]
Kancheepuram Idly
- 17
- October
- 2006
Kancheepuram Idly:(Mudhaliar Style) Kanchivaram Idly. Kanchipuram Idly. Kanjeepuram Idly. Kanchi Idly. Thalicha/Thalitha Idli. Spiced Idlies. Mudhaliar Idly. Sesonned Idlies. Country Style Rice Pancakes. Steam cooked Rice cakes. The Kanchipuram idli is popular in the temple town – Kanchipuram (approximately 70 KM from Chennai. It tastes better at Devarajaswami temple. My Gradmother was originally from Kancheepuram, […]
Ambur & Vaniyambadi Kushka
- 16
- October
- 2006
Ambur/Amboor Kuska:Though all the recipes from Northa Arcot belt…Vellore biriyani, Arcot Biriyani, Ambur biriyani and Vaniyambadi biriyani are kind of same. There still exists slight variation. Here, it may sound crazy for you. It is also in one way biriyani recipe, but meat is not served! Just the rice is cooked in mutton/chicken broth. Well, […]
Vellore Chicken Biriyani
- 16
- October
- 2006
Vellore Chicken Biriyani:(White Biriyani) I am sure that there are lots of biriyani varieties….generally the North-Arcot belt has lot of variation itself. The kuska/Kushka is quite famous around Ambur/Amboor and Vaaniyambadi region. Kushka is same as biriyani….it is cooked with mutton/chicken broth.While Arcot is known for its short-grained biriyani. While Vellore has its own variation. […]
Paal Kowa / Srivalliputhur Paal Kova
- 12
- October
- 2006
Paal Kova:(Kovai Style) Ingredients: Whole milk 2 liters Half and half/tetra pack milk – 1 liter Sugar 2 cups Ghee few spoons(optional) Cardamon seeds powder 1/2 spoon Salt 1 pinch. Method: In a non-stick and heavy bottom pan, grease little ghee. Add whole milk to it. Boil them over medium heat, with occasional stirring. Let […]
Dry Fruits and Nuts Halwa
- 04
- October
- 2006
Dry Fruits and Nuts Halwa Ingredients:Good quality whole wheat 1 kiloClean extra white Sugar 2 kiloGood quality Ghee 2 kiloCardamon seeds powder 2-4 spoonsCrystal Clear Water 3-4 litresGhee fried splitted cashew nutsRed/ any dark food color 1/4 spoon(optional)Powdered saago 1-2 spoons(optional) Nut of my Choice: Cashew nuts halved 10-15Almonds whole 10-15Saarai Paruppu(not sure what thy […]
Nannaari Serbeth – Summer Drink
- 03
- October
- 2006
Nannari Sorbet:(Tamizhar Style)Nannari Sarbath/Sarbeth. Nannari-botanical name(Hemidesmus indicus)or Indian Sarsaparilla. Its an endemic species of India. Its an natural coolant. Widely used in Tamil Nadu and Kerela as a summer drink. In a tropical climate like India, its a boon to enjoy these delicacies. One of the aromatic refreshment I ever had Ingredients: (version 1)Nannari Seeds […]
Chakka Pradhaman – Kerala Special
- 22
- February
- 2006
Other Names Chaka Pradhaman. Jack Fruit Payasam. Jack Fruit Kheer. Pala Pazha Payasam. I love Kerala Cuisine for a variety of reasons. Number one, it’s very close to nature and it pleases my aesthetic senses. Secondly, the proper usage of native ingredients and freshness sealed in every level. In general, the cooking methods and presentation…everything […]
Mutton Sukka / Mutton 65 / Mutton Pakoda
- 13
- February
- 2006
Mutton 65:(Arcot Muslim Style) Deep Fried Mutton. Fried Meat. Fried Goat’s Meat Recipe. Meat Fry. This recipe was shared by my Mommy’s friend ‘Mrs. Babulal’. She is a great cook! She always sends over her specialities…..frequently! I like her Non-Veg preparations. Especially Biriyani, Vanjiram Fish Fry….! On one special occassion she prepared this ‘Fried Mutton’! […]
Kumbakonam Kathirikai Kothsu
- 01
- February
- 2006
Brinjal Gothsu: Ingredients: Eggplant 1/4 kg diced Thoor dal 2 table spoon Green chilies 4 Slitted Tomato 3 chopped Onion 1 large chopped Salt Turmeric 1/4 spoon Oil few spoons. Seasoning: Fry cumin seeds and few curry leaves in oil. And run this over the gothsu made. Method: In a pressure pan heat oil and […]
