Ukkarai / Dhall Halwa
- 26
- November
- 2006
Ukkarai:(Country Style)Chana Dal Sweet/Halwa. Kadalai Paruppu Halwa. Ingredients:Chana Dal 1 cupJaggery 1 cupGrated coconut 1/2 cupCardamon seeds powder 1/2 spoonCashewnuts chopped 1/4 cupGhee/Clarified butter 1/2 cup. Method:Toast Chana dal for 2-5 minutes in dry heater skillet. Maybe till they turn golden to slight reddish. Then soak this dal in water for 20 minutes. Slow cook […]
Bizzare Cooking – Goat’s Intestine & Stomach
- 26
- November
- 2006
Boti Varuval:(Country Style) Bizzare Cooking! Caution….beep…beep…beep! Goat’s Stomach and Intestine Fried Recipe. I have a way to tell goats spare parts actually…to make it little appealing! Goat’s Head – Crown Goat’s Stomach – Turkey Towel Well….goat’s stomach comes with intestine! Hmmmmmm pretty weird cooking, huh! Actually after Bakrid Qurbani….my next door aunty(Rasiya’s Mother) cooks all […]
Keerai Vadai
- 26
- November
- 2006
Keerai Vadai:(Version 2) Ingredients: Spinach fresh/frozen 1 cupGreen chili 2 choppedOnion 1 small choppedCoconut grated 2 spoonsAsafoetida 1 pinchUrad dal 1 cupRice 1 fistfulSaltSoda 1 pinchPeppercorns 1/2 spoonCumin 1/4 spoonOil for deep frying. Method: Soak urad dal and rice for about 2-4 hours. Then wet-grind it to thick batter. The batter should be like a […]
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 […]
Set Dosai – Vadagari
- 20
- November
- 2006
Set Dosai and Vadakari:(Madras Style) Madras Vadakari with Set Dosai. Vada Curry. This is quite famous Madras recipe. Unlike usual Dosa, this Dosa looks like ‘Utthappam or Kaldosai’. That is thick and fluffy with deep yellow in color. Generally it is served in the count of two. Maybe……that is why, it is called ‘set dosa’. […]
Mushroom Pulav
- 30
- October
- 2006
Also Known As: Mushroom Pulav, Kaalan Pulao, Kaalan Saadham. Mushroom Pilaf. Ingredients: Mushroom 2 cups Basmati Rice 1 cup Fresh Coconut milk 2 cups Cinnamon sticks 2 Bay leaves 2 White Onion, thinly sliced Salt Ghee 2 spoons. Method: In a pressure cooker, heat ghee. Add cinnamon and bay leaves. Followed by onions, salt and […]
Pazham Pori – Kerala Special
- 29
- October
- 2006
Pazhampori:(Kerela Special)Nenthiram Pazham Porichadhu. Nenthiram pazham Bajji. Banana Bajji. Banana Fritters. Ingredients:Nendhiram Pazham/ Large Firm Bananas – 2All purpose flour – 1 cupFresh thick coconut milk – 1/2 cupSugar – 1/2 cupYellow food color – 1 pinch (optional)Salt – 1 pinchCoconut oil for frying. Method:Peel the bananas. Split the bananas in lengthwise. Mix salt, sugar, […]
Rice Puttu
- 23
- October
- 2006
Rice Puttu: Raw Rice Flour. Arisi Maavu Puttu in Tamil. Ingredients: 1 cup rice flour 1/4 sugar 1/4 c grated coconut cardamon powder ghee few spoons 1 peeled banana Method: In a dry bowl add…sifted flour and steam cook it. That is place this flour-filled bowl in a boiling water pot, which is tightly […]
Raagi Puttu
- 23
- October
- 2006
Also known as Ragi Puttu and Kezhvaragu puttu.Its one of the healthiest recipe. The finger-millet is rich in vitamins. Moreover this recipe is steam cooked.Ingredients: Ragi Flour 1 cup Jaggery 1 cup Coconut 1 cup Cardamon powder Ghee few spoons Peeled banana 1 Method: In a dry bowl add…sifted flour and steam cook it. That […]
Mutton Chettinad
- 23
- October
- 2006
Mutton Chettinad:(Chettinad Style) Goat’s Meat in Chettinad Gravy. Hot and Spicy Goat Meat Curry. Madras Varutha Kari Kuzhambu. Aatu Kari Kuzhambu. Goat’s Meat in Spicy Rich Gravy. Or One can try this recipe for Lamb too. It is called ‘Varutha Kari-Kozhambu’ in Chennai. Its a perfect choice for Dosa, Idly, Iddiyappam and Appam. Ofcourse it […]
