Minced Meat Stuffed Whole Wheat Bread
- 16
- December
- 2008
Whole Wheat Keema Kulcha Roti: Keema Kulcha Roti. Minced Meat stuffed Chappathi. Meat Stuffed Indian Bread. Kaima Stuffed Chappathi. Arundhuti has tagged me to participate in this noble event by ‘Breadline Africa’. Thanks for tagging me dear! Though its a bake event, One should post something related to bread baking. When it come to baking, […]
Avaraikai Pappu
- 15
- December
- 2008
Avaraikkai Kootu: Snow peas with Lentils. Indian Broad Beans Subzi. Chikudukai Koora. Ingredients: Indian Broad beans/ snow peas 300 gramsThoor/ Moong/ chana dal 1/4 cupGreen chilies 3 finely choppedOnion 1 finely choppedGarlic 6 cloves choppedGinger 2″ peeled and choppedTomatoes 1-2 finely choppedSaltTurmeric powder 1/4 spoonChili powder 1/2 spoonMustard seeds 1/4 spoonCumin seeds 1/2 spoonAsafoetida 1/4 […]
Keema Poriyal
- 14
- December
- 2008
Kaima Pepper Poriyal: Keema Fry used as filling in Indian bread or as topping on Dosa. Minced meat fry. Dopamine: There are 3 important neurotransmitters (Endorphin, Serotonin & Dopamine)in our brain. But I always fancied about reading this neurotransmitter ‘ Dopamine’. Which creates awareness and alertness and also responsible for the state of well-being (being […]
Thalippu Vadagam – Tempering Spices of Tamilians
- 11
- December
- 2008
Thalippu Vadagam: Other Names:Karuvadam, Vadavam, Vadagam, Vadaam, Vadiyalu, Koppu Vadiyalu, Thalikkira Vadagam, Vadawam, Thovaiyal Vadavam, Thuvaiyal Vadavam. Tamizh Nadu Thalippu Vadagam. Tamizhar Vadagham. Mudhaliar Thalippu Vadam/ Vadagam. Vadavam, Venghaya Vadavam, Kopu Vadiyalu. Tempering Spices. Sambar, Kuzhambu, Varuval – Sesonnings. I don’t know how to introduce/categorize this item!!! Although we (Tamilians)do our regular seasonings like anybody […]
Omlette Curry
- 11
- December
- 2008
Omlette Kuzhambu: Fried Eggs Curry. Omlette in Curry. I was thinking about using that ‘omlettes’ in a curry dish. So prepared a tangy Kuzhambu and sneaked 4-5 omlettes in it, not bad, turned up good. In fact eggs were spicy inside and crunchy on the outside. Ingredients: Egg Omlettes 4-6Cricket ball size tamarind or 1 […]
Karandi Omlate / Old Fashioned Omlette
- 11
- December
- 2008
Old Fashioned Omlette:(Country Style) Mommy has a long spoon/mini pan…..with a long handle (see picture) an iron pan! We call that ‘Thalippu Karandi’ in Tamil. Used to temper spices separately and top it above the curry/dish made. So the spices will be hot and sizzling, makes a wonderful feast, all aromatic and inviting. Since they […]
Mutton Mullu Keerai Kuzhambu
- 10
- December
- 2008
Mutton Mullu Keerai Kuzhambu: We call this greens as ‘Mullu Keerai’ in Tamil. Belongs to the same Family ‘Amaranthus’ like Araikeerai. Only thing is, it has lots of spines in the stem. The Botanical name of this greens is ‘Amaranthus spinosus’(‘spinosus’ species name signifies, it has spines). I could never buy the fact that is […]
Pickled Nutmegs
- 08
- December
- 2008
Jaadhikkai Oorugai: Nutmeg Pickle. Pickled Fresh Nutmegs. Jadhikkai Oorugai. This pickle was half the way done by my aunt Raadhai. She has already salted and soaked the sliced nutmeg in a jar. Before she intended to make pickle….I grabbed a bowl full for myself and prepared it in my way. So I didn’t get a […]
Milagu Adai / Anjeneyar Koil Thattai – Temple Food
- 08
- December
- 2008
Milagu Adai: Ulundhu Thattai. Ulundhu Otta-Vadai. Ulundhu Elladai. This is much similar to Anumaar Kovil Vadai. I have already posted Anumaar Kovil Prasaad. (Where the vadai is much moist and made with the Urad Batter). This is given as Prashaad in JallaGandeswarer Temple, Vellore Fort.(The only difference is, they use powdered urad dal). It could […]
Soraikkai Thoku – Country Style
- 07
- December
- 2008
Soraikkai Thokku:(Country Style)Bottle Gourd-Peanuts Stir Fry. Lauki Subzi. Soraikkai Kootu. My back home cook, Usha is kind of expert in making country style recipes. I cooked this under her guidance….all her recipes calls for peanuts, coconuts and back yard grown greens. When she first mentioned to add more garlic to this, I was kind of […]
