Pineapple Sorbet
- 29
- May
- 2007
Pine Apple Sorbet: Sorbet is something served between 5 or 7 course meals….to clean up the palate. Its nothing but frozen drink….but served in short glass! I chose pineapple for several reasons! The Bromelain, a digestive enzyme present in it…has shown to alleviate symptoms of mucos membrane inflamation! It makes bronchial secretions more fluid and […]
Apple Honey Juice
- 26
- February
- 2007
Apple Honey juice: Its not simply said ‘An Apple a day keeps the Doctor away’, certainly it got to do with something. Yes, the quercetin present in these red apples (so don’t throw away the skin)plays a vital role in building one’s immunity. I like thin apple juice than a milk shake. I like its […]
Nellikai Saadham / Gooseberry Bath
- 01
- February
- 2007
Arai-Nellikkai Saadham: Amla Rice. Goose-Berries Rice. Ingredients: Goose-berries 10 + 5Ginger 3” inch size – peeled and cut into match-stick size sticks.Green chilies 6 – cut into thin sticksCurry leaves 1 cupChana dal 4 spoonsUrad dal 4 spoonsMustard seeds 1 spoonCumin seeds 1 spoonAsafoetida ¼ spoonSaltTurmeric powder ¼ spoonSesame oil 1 cup For Rice: Raw […]
Fruit Salad
- 19
- December
- 2006
Ingredients: Apple cubed 1/2 cup Pineapple cubed 1/2 cup Pomegranate pearls 1/2 cup Papaya cubed 1/2 cup Banana cubed 1/2 cup Purple grapes 1/2 cup Green grapes 1/2 cup Sweet Orange – pulp 1/2 cup Sugar 1/2 cup Lemon juice few spoons.For decoration:Honey 1 cup for decoration Cherry for decoration Mint leaves for decoration […]
Kashmir Biriyani
- 31
- October
- 2006
Kashmir Mutton Biriyani:(Kashmir Style)Yakhni Biriyani. Yakhni Pilaf. Lamb Pilaf or Yakhni Pilaf. Kashmiri Rice, Kashmiri Goat Biriyani. Kashmir Gosht Biriyani. Kashmir Style Biriyani. Fruits-Nuts Biriyani. Ingredients: Marinate Meat with this: Mutton/ Goat’s meat 1/2 kiloMilk 1/2 cupGhee 1/4 cupSaffronPapaaya fruit diced 1/2 cup To Garnish: Almonds 1/4 cup (whole)Cashewnuts 1/4 cup (whole)Walnuts 1/4 cupDry green […]
Amla-Honey
- 27
- October
- 2006
Amla In Honey:(Kaasi Special) Thean Nellikkai. Goose berries in Honey.Ingredients: Large goose berries 5 Padigaram 1/2 spoon(I am not sure what they call this in any other language) Sugar 1 cup Crytal clear water 1 cup Citric acid 1 pinch Honey 2 spoons. Method: Wash and clean goose berries. Pat dry them. Using a strong […]
Sundaikai Vathal Preparation
- 17
- October
- 2006
Sundai kai Vathal:(Tamizhar Style)Sundakkai is called ‘Turkey Berry’ in English and its Botanical Name is ‘Solanum torvam’. It grows in bunches in a small shurb like tree. These are small green colored berries. They are actually bitter in taste. It tastes good….when cooked. Here, I am giving a sun-dried form. Which can be fried and […]
Manathakali Vathal Preparation
- 17
- October
- 2006
Also known as: The Botanical name of this berry is ‘Solanum nigrum. Manathakkali is called ‘Black NightShade’ in English. In Hindi its called ‘Makoy’ or ‘Manathakkali’. In Telugu its called ‘Kamanchi Chettu Ingredients: Manathakkali seeds/berries – 200 grams Sour Yogurd 2 cups/Sour Butter milk 4 cups Sea Salt/Rock salt 1 cup Oil for frying. Method: […]
Pirandai Kuzhambu
- 02
- October
- 2006
Just used fine stems alone to make this curry. Pirandai Karakuzhambu. Pirandai with leaves and flowers. Pirandai in Wild – Vellore Mountain. Pirandai Karakuzhambu: Ingredients: Pirandai/ pinchu pirandai(young shoots) chopped 1 cup.Cricket ball size Tamarind or 1 spoon of thick tamarind pasteRed onion 1 large finely choppedGarlic 1 large peeled and semi crushedTomato 1 large […]
Mampazha Mor Kuzhambu
- 06
- July
- 2006
Maambazha Mor Kuzhambu:(Mango-Buttermilk Gravy)Ingredients: Curd/yogcurd – 1 cup Sweet ripe mango 1 Bengal gram flour 1/4 cup(or one can replace with cooked thoor dal) Turmeric powder 1/4 spoon Asafoetida 1/2 spoon Salt to taste Mustard 1/2 spoon Curry leaves few Dry red chilies 3 Oil few spoonsWet grind these: Coconut 4″ size piece Ginger 2″ […]
