Nandu Podimass / Shellless Crab Stir-Fry
- 09
- November
- 2006
Nandu Puttu:(Tamizhar Style)Scrambled Crab. Crab Puttu. Kekda/Kekra Scrambled Puttu. Ingrdients:Crab Meat 250 grams(shell-less crab meat alone)Onion 4 large- finely choppedGarlic 1 large head- finely choppedGreen chilies 6 thinly slicedWhite/black pepper powder 1-2 spoonsTurmeric powder 1/4 spoonCurry leaves 1 cupChana dal 1 fistfullUrad dal 1 fistfullMustard seeds 1-2 spoonsOil 1-2 cups. Method:In a large non-stick wok, […]
Nethili Meen Varuval
- 09
- November
- 2006
Ingredients Anchovy/Nethili – 500 grams Salt Turmeric powder 1/2 spoon Chili powder 1-2 spoons Coriander seeds powder 1-2 spoons Lemon juice from 1 fruit Rice flour 1 spoon Ginger-garlic paste 1 spoon Oil for frying Method Clean and wash the fish thoroughly. Maybe one can add some rock salt to it. Remove its fins, head and […]
Karivepagu Annam / Karivepilai Saadham
- 28
- October
- 2006
Karivepilai Saadham:(Tamizhar Style) Curry Leaves Rice. Karuvepagu Annam. Ingredients:For Rice:Rice 1 cupSaltGhee/Sesame oil few spoons. Toast And Powder These:Curry leaves 1 large bowl fullUrad dal 2 spoonsChana dal 2 spoonsSaltDry red chilies 6-8Black/White Pepper 1 spoonCumin seeds 1 spoon For Sesonning:Ghee/Sesame oil 1 cupMustard seeds 1 spoonCumin seeds 1 spoonChana dal 1-2 spoonsUrad dal 1-2 […]
Meen Mutta Varuthadhu / Fish Roe Stir-Fry
- 27
- October
- 2006
Fried Fish Eggs:(Country Style) Meen Muttai Varuval. Meen Sinai Porichadhu. Ingredients: Rohu fish eggs 1/4 kilo(the eggs should be intact and fine quality) Bengal gram flour 2 spoons Rice flour 1 spoon Salt Chili powder 1-2 spoons Turmeric powder 1/2 + 1 spoon Tamarind paste 1/4 spoon Oil for frying. Method: In a bowl add […]
Urulai Kizhangu Kara Kuzhambu / Urulai Kizhangu Puli Kuzhambu
- 23
- October
- 2006
Urulai-Kizhangu Kara Kuzhambu: (Tamizhar Style) Potatoes In Tamarind Gravy. Aloo Pulusu. Potato in Tamarind Sauce. Ingredients: Potaoes medium size 6-8(One can use baby potaoes/ large one cubed) Cricket 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 […]
Eggplant Curry / Kathirikkai Kuzhambu
- 23
- October
- 2006
Ingredients 5-7 small eggplants (stalk trimmed, slit twice) 3 green chilies, sliced 1 tsp ginger-garlic paste 1 onion, grated 1 large tomato, crushed salt to taste 1/4 tsp turmeric powder 1 tsp chili powder 1 tsp tamarind paste 1/2 cup peanut paste few tsp of sesame oil 1/4 tsp mustard seeds 1/4 tsp cumin seeds […]
Inji Kara Kuzhambu
- 23
- October
- 2006
Inji Kara Kuzhambu: (Tamizhar Style) Ginger in Tamarind Gravy. Adhrak Gravy. This fresh ginger has a healing properties: its a powerful anti-inflamatory, anti-bacterial and anti-biotic! It helps to combat naseua, fatique and used in the treatments of constipation(its loaded with fibre)! It also works for acidity…its more how you take it! Constipation, fatique, naseua…..fix this […]
Vendaikai Kuzhambu
- 23
- October
- 2006
Other Names Vendaikkai Kara Kuzhambu. Vendakka Puliserry. Vendaikkai Theeyal. Okra Kuzhambu. Okra Puli Kuzhambu. Ingredients Okra 1/2 kilo(Trim their ends, chop into 1-2 ” size bits) Cricket ball size tamarind or 1 spoon of thick tamarind paste Jaggery or brown sugar 1 spoon Salt Turmeric powder 1/2 spoon Chili powder 1 spoon Coriander powder 1 spoon […]
Kapooravalli Thuvaiyal / Oregano Chutney
- 17
- October
- 2006
Karpooravalli Thuvaiyal:(Tamizhar Style) Coleus aromaticus is the Botanical name of ‘Karpooravalli’. This plant has a leathery and fleshy succulant leaves. Which has distinct aroma. Its a mint family. Its called ‘Oregano’ in English. Maybe its ‘Indian Oregano’ coz its differant from the mediternean one.The leaves are used in making fritters/bajji and chutney varieties. Ingredients And […]
Thoodhuvalai Thuvaiyal
- 17
- October
- 2006
Thoodhuvalai Thuvaiyal:(Tamizhar Style) Solanum trilobatum is the Botanical name of ‘Thoodhuvalai’. The genus name ‘trilobatum’ could have come because the leaves have 3 angled edges here! This is a thorny creeper, has bright violet flowers and the berries are in blood red color. The leaves are actually used for its various medicinal values. It helps […]
