Honey Jilebi – Sweet Beginning
- 02
- May
- 2014
Composing A Sweet – An Ode On Jilebi The love for sweetness Began to unfurl in every cell, Kicked-in the cravings And the hormones swell. Given the challenge To make sweet jilebi, Just not like any other lady Set forth the idea immediately. I stepped into kitchen With ladles and knives, The sweet beginnings Did […]
Pearl Millet Pancake – India’s Own Pancake
- 06
- April
- 2011
Kambu Inipu Adai: Ingredients: Pearl millet powder 1 cupBanana 1Jaggery 3/4 cupCardamom powder 1 spoonMilk 1 tablespoonGhee/butter for smearingHoney to garnishPistachios nuts few to garnish. Method: Mix the first 5 ingredients together and make a smooth batter. Heat the skillet, add butter and pour about a tablespoon of batter. Cook both the sides. Once it […]
Honey Glazed Carrots with Indian Touch of Spices:)
- 13
- June
- 2010
Honey Glazed Carrots with Asian Touch of Spices Like most of my recipes, this one is pretty flexible. I tweaked the original recipe for Honey Glazed Baby Carrots. Added stuff of my own choice, like ginger, chilies etc. This is a great recipe to adapt to use your favorite ingredients, or at least the ones […]
Pazhani Panchamirtham – Temple Food – Ambrosia!
- 20
- January
- 2010
Pazhani Panchamirtham:(Temple Food) Authentic Temple Food. Tamil Nadu Temple Prasad. South Indian Temple Food/Prasad. Palani Panchamirtham. Banana Jam. Dates and Honey Jam. Food plays an integral part of religion too! Feeding the poor/devotee is taken as a good deed, throughout world! Among many faiths, they agree ‘edible gift’ as a sign of universal brotherhood. One […]
Green Grass Juice
- 10
- February
- 2009
Arugham Pul Juice: Herbal Concoction. Arugham Pul Ras. Arugam Pul Kashayam. Dhoob Ki Kashaya. Wild Bermuda Grass Juice. Bermuda grass, Botanical name of this grass is Cynodon dactylon. We call it as ‘Arugham Pul’ in Tamil, they call it as ‘Durva’ in Sanskrit & ‘Dhoob’ in Hindi. Before going into detailing about this particular grass…let […]
Kashmir Chai
- 29
- January
- 2009
Kashmir Chai:(Cold Version) Kashmir Chai calls for Saffron, Nutmeg and Almonds/Pistachios besides all the other strong spices. Makes it very unique and rich apart from other Indian Tea varieties. Saffron gives out a distinct aroma and nutmeg gives an earthy flavor. Almonds and pistachios give the crunch. Masala infused will give a spicy touch! Most […]
Tulsi Tea
- 05
- December
- 2008
Tulsi Ki Chai: Tulsi Tea. Tulasi/ Tulsi ka Chai. Holy Basil Tea. Sacred Basil Tea. Thulasi/ Thulsi Tea recipe. The Botanical name of this humble herb is Osimum sanctum. The plant is considered sacred by Hindus. It originated from India. Well…again there are 3 or 4 species. Except few, most of them are consumable. The […]
Inji Paal / Ginger Milk – Therapeutic Drink
- 19
- March
- 2008
Inji Paal: Simple Home Remedy for Heart-burns! One should never stuff food. It rolls back to your esophagus which leads to discomfort and heart birns. Both over eating and spicy food gives heart-burns. There should be some fix, right! Here you go… Ingredients: Ginger 2″ – peeled and gratedHoney 1/2 spoonWarm water 1 cupMilk 1% […]
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 […]
Lemon Tea
- 20
- February
- 2007
Lemon Honey Tea: Lemon Tea. Neembu ki Chai. Neembukaya Chaya. Elimicham Pazha Tea. Ingredients:(Serves 1) Fresh lemon juice from 1 fruit Granulated Tea less than a ¼ spoon(or as per taste) Honey/sugar 2 spoons Method: Heat 1 cup of water with ¼ spoon of tea leaves in it. Let it boil really well. Filter and […]
