Gobi Karaari
- 02
- August
- 2007
Also Known As: Cauliflower Varuval. Cauliflower Spicy Fry. Ingredients: Cauliflower, florets Salt Turmeric power 1/4 spoon Chili powder 1/2 spoon Chaat masala 1/4 spoon Oil few spoons Lemon juice 1 spoon. Method: Steam cook cauliflower for about 7-10 minutes. Heat oil in a wide wok. Add semi-done florets and stir-fry for few minutes. Add salt, […]
Carrot Instant Pickle
- 02
- August
- 2007
Carrot Instant Pickle: Vitamin A rich pickle. Ingredients: Carrots 2SaltTurmeric powder less than a 1/4 spoonChili powder 1/2 spoonDash of Mustard Seeds powderDash of Fenugreek seeds powderDash of coriander seeds powderMustard seeds 1/4 spoonAsafoetida 1/4 spoonSesame oil Lemon juice from 1/2 fruit(optional) Method: Cut the carrots into matchstick’s size thickness. Set aside. Heat oil in […]
Brinjal Kootu / Kathirikai Kootu
- 02
- August
- 2007
Eggplant Kootu: Kathirikkai Kootu. Brinjal Kootu. Ingredients: Eggplants 4 (Italian/Thai/Indian)Thoor/ Moong/ chana dal 1/4 cupGreen chilies 3 finely choppedOnion 1 finely choppedGarlic 6 cloves choppedGinger 2″ peeled and choppedTomatoes 1-2 fienly choppedSaltTurmeric powder 1/4 spoonChili powder 1/2 spoonMustar seeds 1/4 spoonCumin seeds 1/2 spoonAsafoetida 1/4 spoonCurry leaves fewOil few spoonsCilantro leaves few to garnish. Method: […]
Tomato Punch
- 02
- August
- 2007
Tomato Punch: Thakkali Juice. Ingredients: Tomato 1 large Pineapple chunks 6 cubesOrange juice – freshly squeezed from 2 fruitsLemon juice from 1 fruitSugar as per taste. Method: Peel the tomato skin off(after leaving it in warm water for 4-6 minutes) Core them if you hate seeds in your drink. If you are using organic veggetables…retain […]
Cous Cous Tomato Bath
- 02
- August
- 2007
Cous Cous Tomato Bath:Ingredients:Cous cous (pearl/fine) 1 small cup Roma tomatoes 2 Cloves 3 Cinnamon sticks 1 Dry parsley leaves 1/4 spoon Garlic powder 1 spoon Olive oil 4 spoons Parsley leaves to garnish(substitute with cilantro leaves). Method: Core the tomatoes and chop the fresh alone. Set aside. Heat oil in a pan, add cloves […]
Corn Salad – Relish the Nature!
- 02
- August
- 2007
Also Known As: Corn Relish. Corn Chaat. Macca Cholam Salad. Ingredients: Corn kernels 2 cups Green chili 1, chopped Red onion 1, chopped Tomato 1, chopped Lemon juice Salt Cilantro leaves Olive oil 1 spoon Method: Cook corn kernels in a steamer briefly. Toss all the other ingredients together. Now mix cooked corn, cilantro, chili […]
Dilkush Mixture – Home Made Mixture
- 02
- August
- 2007
DilKush Mixture:Savory Chivda. Ingredients: Potato 2 large Saboodana/Jawarisi 1 fistful Rice flakes/Pohe/Poha/Aval 1/4 cup Peanuts/Groun nuts 1/2 cup Cashew nuts 1 fistful Golden Raisins 1 fisful Garlic 6 cloves(along with skin) Curry leaves few Salt Turmeric powder 1/2 spoon Chili powder 1 spoon Oil for deep frying. Method: Cut potatoes into matchstick’s size thickeness. Heat […]
Masala Pongal
- 02
- August
- 2007
Masala Rice Pongal: Masala Rice Kitchedi. Spicy Pongal. Ingredients: Raw Rice 1/2 cupLentils(moong dal) 1/4 cupSaltCinnamon sticks 2 bitsCloves 3Green chilies 2-3 finely choppedGinger 1″ peeled and gratedGarlic 3 beads finel choppedOnion 1 small finely choppedToamto 1 fienly choppedCashewnuts 7-10Mint 10-15 leavesCilantro leaves fewGhee 1/4 cup. Method: Pressure cook rice and lentils togather. Add salt, […]
Vellari Mor / Cucumber Buttermilk – Beat the Heat!
- 02
- August
- 2007
Vellari Mor:Cucumber Butter Milk. Keera Majjiga. Ingredients: Cucumber 1/2 – peeled and cored Butter milk 1-2 cups Salt as per taste Lemon juice 1-2 spoons. Method: Peel cucumber and core the seeds away. Now finely chop them. (I prefer chopping better than grating. As in grating we loose much of it water content) Now beat […]
Aval Payasam – Gokulashtami Treats
- 02
- August
- 2007
Ingredients 1 cup rice flakes (poha) 1 cube butter 3/4 c sugar 1/2 c grated coconut 5 almonds, soaked and peeled 1/2 tsp cardamom 2 cups evaporated milk (half and half) 10 cashew nuts 1 fistful raisins Method In a wide wok, melt butter and add rice flakes, fry till it turns golden. Set aside. […]
