Vermicelli Fudge / Semiya Fudge – Valentine’s Day Special
- 14
- February
- 2011
Vermicelli Fudge: Ramzaan Halwa. Semiya Halwa. Ingredients: Extra fine vermicelli 1 cupCondensed milk 1/4 cupMilk 2 cupsCardamom powder 1/4spoonSaffron powder 1 pinchSalt 1 pinchSugar syrup 1/2 cupGhee/melted butter – 1/4 cup. Method: In a wide wok, heat few spoons of ghee. Add the sugar syrup, cardamom and saffron. Now add the vermicelli and 2 cups […]
Kalaan Milagu Kuzhambu / Mushroom Pepper Curry
- 12
- February
- 2011
Ingredients 1 bag mushroom (halved) 3 green chilies, sliced 1 large onion, grated 1 tsp ginger-garlic paste 2 tomatoes, crushed salt to taste 1/4 tsp turmeric 1 tsp chili powder 1 tsp pepper powder 1 tsp coriander powder 1/4 tsp garam masala powder 1 tsp fennel seeds 3 cardamom pods, crushed 1-2 bay leaves 1 […]
Fresh Green Peppercorn’s Soup / Pacha Milagu Rasam
- 12
- February
- 2011
Pacha Milagu Puli Rasam: Ingredients: Thick tamarind paste 1-2 spoons(diluted with enough water)Fresh green peppercorns 2 springsGarlic with skin 8-10 cloves -semi crushedDry red chilies 5-8 torn into flakesCurry leaves fewRasam powder 1-2 spoonsTurmeric powder 1/4 spoonSaltMustard seeds 1 spoonCumin seeds 1/2 spoonAsafoetida 1/4 spoonOil few spoons. Method: Heat oil in a vessel, add tempering […]
Vanilla Chai Tea Latte / Vanilla Chai/ Honey Vanilla White Chai
- 11
- February
- 2011
Vanilla Chai Latte: Ingredients: Soy Milk 2 cups/ Organic whole milk Nutmeg – about 1/2 a nut – crushed Cinnamon – 1 stick Cloves – 3 Cardamom – 3 crushed Mint leaves – 5 Green tea bag – just 1 Vanilla beans (preferably) I used essence tho’ Honey few spoons. Method: Boil all the spices […]
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 […]
Calamari Thokku
- 09
- February
- 2011
Kalamari Hot and Spicy Varuval: I had some kind of guts to bring this squids home(however it was only frozen)with the intention of cooking! Well, I have laid my hands on this little creature several times during research, cut them down…never, ever had a clue’ that people might actually eat it! When I was studying […]
Arai Keerai Sambhar: Ingredients Greens 1 bunch – cleanedGreen chilies 3 slicedGarlic 4 crushedOnion 1 large choppedTomato 1 large choppedChick peas/chana dal 1 cupThuvar dal 1 cupSaltTurmeric 1/4 spoonChili powder 1 spoonSambhar powder 1 spoonTamarind paste 1/4 spoon For Tempering: Oil few spoonMustard seeds 1/4 spoonCumin seeds 1/4 spoonAsafoetida 1/4 spoonCurry leaves few. Method: Cook […]
Radish Salad / Mullangi Pachadi – Say Yes to Vegetables!
- 08
- February
- 2011
Radish Lemon Salad: You all probably knew that am a hard-core non-vegetarian! Do you want to know the real reason, behind ‘why am turning into a vegetarian these days’? I am a Non-Vegetarian because ‘I Love Animals’ I am a Vegetarian because ‘I hate Plants’, he he:):) Just kidding…And, this is how I convince myself, […]
Cluster Beans Masala / Kothavarankai Masala
- 07
- February
- 2011
Kothavarakai Masala Varuval: Gorichikudukaya Masala Kura. Guar Phalli Ki Subzi. I happened to taste this cluster beans masala from an unknown Restaurant at Kumbakonam…Recently, I have been to my home land and took a long-trip with my family…visiting various temples in South Tamil Nadu. We had quite an experience, I encountered varied culinary perfection through […]
