Sesame Rice – Chinese Style
- 12
- June
- 2007
Soy Sesame Rice: Hot n Spicy Soy-Sesame Rice. Chinese Soy-Sesame Rice. Spicy Chinese Fried Rice. Hot n Spicy Fried Rice. Plain Fried Rice. Ingredients: Long Grained Rice 1 cupStrong Sesame 1/2 cupSaltThick Soy Sauce few spoons(or as per taste)Sugar 1 spoon(optional)Dry Red Chili Flakes 1 spoonChinese 5 spice powder 1-2 spoonsSpring or Green Onions 1 […]
Steamed Corn / Maka Cholam
- 12
- June
- 2007
Steamed Corn: Steam Cooked Sweet-Corn. Makkacholam Avichadhu. Avitha Makkachola Kathir. Ingredients: Sweat Corn – fresh cut, green ones 3-5Salt 1 fistfulDouble BoilerButter 1-2 cubes. Method: Clean the corn without any fibres on it. Wash and pat dry them. In a double boiler….add salt and enough water. Allow them to boil. Place the corn over the […]
Baby Potato Roast
- 12
- June
- 2007
Potato Fry: Garlic Potato Fry. Fried Garlic Potato. Urulai Kizhangu Varuval. Allo Fry. Ingredients: Baby potatoes 1/4 kiloGarlic 15 cloves – chopped and semi-cushedSaltTurmeric powder 1/2 spoonChili Powder 1-2 spoonsMustard seeds 1/2 spoonCumin seeds 1/2 spoonAsafoetida 1/4 spoonCurry leaves 1 cupSesame oil 1/2 cup. Method: Scrape the skin off from the potaoes carefully. Wash and […]
Vegetable Pongal
- 12
- June
- 2007
Vegetable Pongal: Veggies in Pongal. Rice-vegetable kitchedi. Vegetable kitchedi. Spicy Pongal. Ingredients: Raw rice 1 cupMoong dal/lentils 3/4 cupMixed vegetables(carrots,beans,potato, peas)-1 cupSaltTurmeric 1/4 spoonCashewnuts 20-25 numbersWhole pepper 1-2 spoonsCumin seeds 1-2 spoonsGinger 2-3″ size peeled and choppedAsafoetida 1/4 spoonCurry leaves 1 cupDalda/Ghee 1 cup. Method: In a pressure cooker,add rice + lentils, salt, turemric, few […]
Kirni Pazha Juice / Mulam Pazha Juice
- 12
- June
- 2007
Kirni Pazha Juice: Mulam-Pazha juice. Cantaloupe Juice Ingredients: Cantaloupe Fruit – 1 Sugar 1/2 cup Method: Cut the fruit into 2 halves. Remove the seeds off. The using a spoon..gently scoop only the pulp. Make sure the fruit is ripe enough. Now mix sugar to it and belnd till foamy. Serve chilled with crushed ice.
Iral Thokku / Prawn Thokku
- 11
- June
- 2007
Also Known As: Shrimps Thokku. Prawns Thokku. Eral or Iral Thokku. Roiyalu Masala. Kekda Masala. Ingredients: Shrimps(small or medium size) Onion 1 finely chopped Garlic 1 whole head – peeled & chopped Tomatoes 1-2 finely chopped Dry Red Chilies 6-8 grated Lemon juice from 1 fruit Salt Turmeric powder Curry leaves 1 cup Mustard seeds […]
Dahi Potol – Curried Pointed Gourd
- 11
- June
- 2007
Ingredients 1 lb patol/ parwal / Pointed gourds 1 cup yogurts 1 scallion, paste 1 tsp ginger-garlic paste Panch Phoran spices salt pinch of turmeric 1 tsp curry powder oil few spoons Method In a wide wok, heat oil and add tadka. Then followed by onions, ginger-garlic paste. Fry real good and then add the […]
Sundaikai Vathal Kara Kuzhambu
- 11
- June
- 2007
Vatha Kuzhambu:(Version 2) Vathal Kuzhambu. Sundaikai Vathal Kuzhambu. Kara-Kuzhambu. Dry Turkey Berries in Hot Tamarind Sauce. Ingredients:Sundai-kai vathal 3-5 spoons(found in Indian stores)Cricket ball size tamarind or 1 spoon of thick tamarind pasteRed onion 1 large finely choppedGarlic 1 large peeled and semi crushedTomato 1 large choppedJaggery or brown sugar 1 spoonSaltTurmeric powder 1/2 spoonChili […]
Ande Achaari Curry
- 30
- May
- 2007
Achaari Anda Curry: Eggs in Spicy Hot Pickle Curry. Eggs in Pickle Gravy. Muttai Oorughai Kuzhambu. Muttain Oorughai Curry. Kodi Gudilu – Oorugai Pulusu. Muttai Oorugai Masala. Pickling Style Egg Curry. Ingredients: Hard Boiled Eggs 4-5 Bay leaves – 3Green chilies 3 – slittedYogurts 1 cupCountry tomatoes 1-2 – choppedLemon/Lime juice – from 1 large […]
Schezwan Fried Rice
- 29
- May
- 2007
Chicken Fried Rice: Veg n Chicken Fried Rice. Indo-Chinese Fried Rice. Ingredients: Long grain Rice – 1 cupSaltEggs 4Carrot 100 grams (chopped finely)Beans 100 grams (chopped finely)Green chilies 2 (optional)- chopped finelyScallion or white part of spring onion 50 gramsChicken 100 grams (skinlees, boneless & diced)Spring onion – green part 100 grams Agina motto 1/4 […]
