Mutton Paaya / Goat’s Meat Paaya
- 10
- February
- 2011
Mutton Paaya: Ingredients: Fennel Seeds 2 spoonsCardamom 2 crushedPeppercorns 1 1 spoonFresh red/green chilies 3Curry leaves fewOnion 1 large gratedGinger-garlic paste 1 spoonTomato 1 small crushedSaltMutton 1/2 kiloOil few spoons. Method: Pressure cook the meat, till tender. Set aside. Heat oil in a wok, add all the tempering spices followed by onion, ginger-garlic paste…fry real […]
Eggplants in Cashew Nuts Based Sauce / Baingan Kaju Ka Sheruva
- 09
- February
- 2011
Kathirikai Munthiri Paruppu Kuzhambu: Brinjal Cashew Nuts Seruva. Eggplants in Cashew Nuts based Sauce. Ingredients: Eggplants 5Onion 1 large gratedGinger-garlic paste 1 spoonTomatoes 1 cup – pureeTamarind paste – less than 1/4 spoonCashew Nuts 1 fistful – pasteSalt, Turmeric and Chili powderSesame oil and tempering spices. Method: Heat oil in a wok. Add the tempering […]
Pavakka Thakkali Kuzhambu: Bitter Gourd – Tomato Curry. Kaakarkai Tomato Pulusu. Ingredients: Bitter Gourd 1/2 kiloTomato 1/2 kiloOnion 1 small bulb- gratedGarlic 7-8 pods crushed- pureeCoconut – grated 1/2 cupSaltTurmeric 1/4 spoonChili powder 1 spoonMustard seeds 1/4 spoonAsafoetida 1/4 spoonCumin seeds 1/4 spoonPeppercorns 2Fenugreek seeds 4Curry leaves fewSesame oil 1/4 cup. Method: Dry toast the […]
Muttai Dhaniya Curry: This recipe is shared by my good old friend Shabana…she picked up cooking as early as while she was in 8th grade, and was like a guru to me. I use to just admire at her way of dedication…whether it is her cooking or art work. Ingredients: Eggs – boiled and peeledGreen […]
Chicken Vindaloo: The term ‘Vindaloo’ derives from the Portuguese dish ‘Carne de Vinha d’ Alhos’, a meat dish, usually pork shoulders, with lots of fat-on, simmered with red wine vinegar and garlic. In Portuguese Vin d’ Alho can be split into ‘Vin, Wine’ (from Latin word Vinum) , de (from Latin word de) and Alho, […]
Methi Kofta Kadhi: Vendhya Keerai Kola Urundai Mor-Kuzhambu. …so nothing much to rant today, please…don’t ask me, how did I arrive at this dish! Kind of hectic week, with million commitments(that need to be attended in split second), lots of chores at home and above all’ topped with severe yard work! This summer is pretty […]
Pink Beans Korma: When I saw this pink beans for the first time(5 years ago)in the local farmer’s market, I was so thrilled. So, what do they call it?…Cranberry Beans. But, my cooking experience wasn’t that pleasant, you know! Due to lack of culinary skills back then(it doesn’t mean that I am good now), the […]
Dum Ka Murg: Ingredients: For Marination: Chicken thighs – preferably thighs cut into chunksOnion bulb onion gratedGreen chili 1 mincedGinger-garlic paste 1/2 spoonYogurtsLemon juice few spoonsVinegar few spoonsSaltTurmeric powder 1/4 spoonChili powder 1 spoonKashmiri chili powder 1 spoonPepper powder 1/2 spoonCoriander powder 1/2 spoonCumin powder 1/2 spoonGaram masala powder 1/2 spoon. Onion gratedTomato 2 pureedSaffronCardamon […]
Bagara Baingan:(Re Posting) Ta da…I did it, again, my favorite good old Bagara baingan, I feel like…as though I have conquered this one dish all by myself. If I could cook a dish, over and over without any sort of boredom means,…it should be either that quintessential Chicken Biriyani or Brinjal Sheruva I will Never, […]
Paneer Pepper Masala
- 03
- July
- 2010
Paneer in Pepper Masala: Ingredients: Paneer/ cottage cheese 100grams – cubedOnion 1 gratedGinger-garlic paste 1 spoonTomatoes 2 crushedCashew nuts powder 2 spoonsPepper powder 1-2 spoonsSaltTurmeric 1/4 spoonChili powder 1/2 spoonCoriander powder 1/2 spoonCurry leaves to garnishOil few spoons. Method: Heat oil in a pan, add ginger-garlic paste and onion. Fry real good. Followed by…add tomatoes […]
