Kowa Jaangiri – Vellore Special
- 19
- March
- 2008
Kowa Jangiri: When I was studying 3 or 4th standard, I don’t remember exactly. Myself and my Dad went a Hotel at Vellore. It was located near GUC canteen. So the place was much like old building flipped to restaurant. It was damn good old place, with garden and park outside. Even inside the hotel, […]
Kholrabi Sambar / Knol Khol Sambar
- 19
- March
- 2008
Knol Khol Sambar: Green Turnips Sambar. Ingredients: Green Turnips/Knol khol 3 small(peeled & Sliced)Thoor Dal 1 cup Onion 1 largeTomato 1 largeSaltTurmeric powder 1/4 spoonChili powder 1 spoonSambar Powder(home made) 1-2 spoonsTamarind paste 1 spoonGhee or oil few spoonsCilantro leaves to garnish. For Tempering: Mustard seeds 1/2 spoonCumin seeds 1/2 spoonAsafoetida 1/4 spoonCurry leaves fewGhee/ […]
Senaikizhangu Chips / Elephant Yams Chips
- 19
- March
- 2008
Senakkizhangu Varuval: Senai-Kizhangu Chips. Senai Kizhangu Pakodi.Senai Chips.Senaikizhangu Chips. Karunai-kizhangu Chips. Yam Chips. Ingreidients: Yam 1/4 kiloSaltTurmeric powder 1/4 spoonChili powder 1 spoonTamarind paste 1/2 spoonOil for depp fryingCurry leaves – crisply fried to garnish. Method: Peel the skin-off! Better apply oil before doing so…the veggie is pricky sometimes. Its rich in potasium and calicium […]
Karivepilai Thuvaiyal / Curry Leaves Chutney
- 19
- March
- 2008
Karivepilai Thuvaiyal: Ah…ah…you guessed, rich in iron & fibre! Very good for dark-jet black & thick hair! Choose over grown/mature leaves for this recipe than young twigs. Those mature leaves have more iron content and loads of fibre. And we’re going to wet-grind…so if anyone who separates their curry leaves from the gravy, could possibly […]
Kheema Korma / Kaima Kuruma
- 19
- March
- 2008
Kaima Kuruma: Kothu-Kari Kuruma. Goat’s Minced Meat Korma. Aattu Kothu Kari Korma. Keema Qorma. ‘Keema Qorma’ is the correct word in Urdu. But most of the Tamilians and Andraidals call it as ‘Kaima’. Well ‘keema/kheema’ means well minced in Urdu. It could be anything a veggie or any kind of meat! Ingredients: Minced Goat’s Meat […]
Jilebi Meen Kuzhmbu / Tilapia Fish Curry
- 19
- March
- 2008
Jilebi Meen – Thakkali Meen Kuzhambu:Tilapia fish is called ‘Jilebi Meen’ in Tamil. Its a river/fresh water fish. It could be easily farmed, cultivated even at Home. I had a dozen of them…when I was doing my Masters. I had my project based on this fish as well! One good thing about this is fish […]
Kaadai Masala – Hotel Ponnusamy Style
- 19
- March
- 2008
Kaadai Masala:(Chettinad Style)Hotel Ponnusamy Style Kaadai Masala. Quail Chettinad. Quail Chettinad Masala. Game bird/fowl in Feiry Hot Masala. Ingredients: Quils/Game Birds/ Kaadai – 4 or 6 Salt Turmeric powder 1/4 spoon bay leaf 1 Sesame oil 1/4 cup. To be fried in Little Oil and Wet-Ground Coarsely: Purple Onion 1 Ginger 2″ Garlic 3-4 cloves […]
Idly Upma
- 19
- March
- 2008
Idly Upma:Inspired by ‘Surya Vamsam’ movie!!! Thanks to Vikraman, he always reteives some lost recipes like ‘Arisi Vadam’, ‘Designer’s Appalam’ and ‘Idly Upma’! Generally its prepared with left over cold idlies. One could still prepare with fresh idlies if you want. Ingredients: Cold/fresh idlies 4 Green chilies 3 finely chopped Purple onion 1 small bulb […]
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% […]
Fruit Halwa – Vellore Special
- 19
- March
- 2008
Vellore Fruit Halwa: Vellore Fruit Halwa. Fruit Halwa.Vellore Jothi Sweet Stall Style Fruit halwa. Vellore Jothi Sweet Stall Style – ‘Fruit Halwa’ really tastes better! Maybe generous amount of ghee and freshly prepared kowa, makes it unique and outstanding! Well…its one of my favourite Sweet dish from the town! Since it is called ‘Fruit Hlawa’ […]
