Nethili Karuvadu Kuzhambu / Dry Anchovy Curry
- 09
- September
- 2008
Anchovy Coconut Curry: Ingredients: Dry Anchovies 1 small cupCricket ball size tamarind or 1 spoon of thick tamarind pasteCoconut milk 1 cupRed onion 1 large finely choppedGarlic 1 large peeled and semi crushedTomato 1 large choppedSaltTurmeric powder 1/2 spoonChili powder 1 spoonRice powder 1 spoonSesame oil 1 cupMustard seeds 1 spoonCumin seeds 1 spoonFenugreek seeds […]
Drumstick Greens Coconut Fry
- 08
- September
- 2008
Murungai Keerai Thengai Poriyal: Ingredients: Moringa greens 1 large bowl fullCoconut 1/2 shell gratedDry red chilies 6Chana dal 1 fistfulSaltMustard seeds 1/2 spoonSesame oil few spoons. Method: In a wok, heat oil. Add mustard, chlies and chana dal. Fry them till mustard splutters and chana get well roasted. Now add greens and salt to it. […]
Mutton Korma
- 08
- September
- 2008
Mutton Korma: Ingredients: Goat’s Meat 1/2 kiloOnions 2 finely choppedTomato 2 finely choppedFresh ginger paste 2 spoonsFresh garlic paste 2 spoonsGreen chilies 3 slittedCurry leaves 3 twigsCloves 3Cinnamon 3Cardamom 3 podsFennel seeds 1 – 2 spoonsBay leaves 2Cas cas milk few spoons(2 spoons of cas cas wet ground…maybe after soaked in warm water)Fresh coconut 1 […]
Pennywort Greens Chutney
- 08
- September
- 2008
Vallarai Thuvaiyal: Ingedients: Vallarai Greens 1 cup(leaves alone)Coconut grated 1 cupUrad dal 1 fistfulGinger 1″(optional)Garlic 4 beadsPeppercorns 4Cumin 1/4 spoonDry red chilies 5-6Tamarind paste 1/4 spoonCurry leaves fewSaltGhee/oil. Method: Wash the greens and set aside. In a wok, heat Ghee. Add pepper, cumin, chilies and curry leaves. Fry for aout 2 minutes. Then followed by […]
Paneer Pulav
- 08
- September
- 2008
Paneer Pilaf : Ingredients: Indian Cottage Cheese 200 grams cubedLong grained rice/Short grained riceFresh Thick Coconut milk 2 cupsCinnamon sticks 2Bay leaves 2White Onion 1 large thinly slicedSaltGhee 2 spoons. Method: In a pressure cooker, heat ghee. Add cinnamon and bay leaves. Followed by onions, salt and paneer. Fry them for a while. Let onions […]
Siru Keerai Adai
- 25
- August
- 2008
Siru Keerai Adai: Greens Adai. Greens Pancake. I happen to read this recipe in a local Tamil Magazine….while waiting in Bank(back home). The recipe sounded so nice. I felt like trying it immediately. Ingredients: Batter:Chana dal 1 fistfulUrad dal 4 spoonsThoor dal 1 fistfulRaw Rice 1 fistfulGarlic 4 beads crushed with skinGinger 2″ gratedCoconut 4-6 […]
Vepampoo Thuvaiyal / Fresh Neem Flower Chutney
- 25
- August
- 2008
Vepampoo Thuvaiyal: Fresh Neem Flower Thuvaiyal/Chutney. Ingedients: Fresh Neem Flowers (4-7 inflorescence)Coconut grated 1 cupUrad dal 1 fistfulGinger 1″Garlic 4 beadsPeppercorns 4Cumin 1/4 spoonDry red chilies 5-6Curry leaves fewSaltOil. Method: Carefully whither the flowers alone. Wash and set aside. In a wok, heat oil. Add pepper, cumin, chilies and curry leaves. Fry for aout 2 […]
Sweet Idly / Vellam Idly
- 25
- August
- 2008
Vellam Idly: Sweetened Idlies. Sweet Idly. I happen to taste this idly…..when I was a little kid….at my aunt’s house. She prepared this with leftover batter….to go with her picknick menu. Besides puliyodarai, lemon rice, toamto and curd rice…..this was a big hit that day! I think its a clever idea….to make kids eat! Hope…this […]
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 […]
Joyweed Greens Fry
- 09
- April
- 2008
Ponnanganni Keerai Poriyal: Keerai Poondu Poriyal. Keerai Kadalai Paruppu Poriyal. The Botanical name of this greens is ‘Alternanthera sessilis’. Sanskrit name is Matsyakshi. The common English name is Dwarf copperleaf/ Joyweed/ Sessile joyweed. Well…we call that “Ponanganni keerai” in Tamil. I googled some of its medicinal Value: It is body coolant. It gradually induces a […]
