Thakkali Pachadi
- 28
- May
- 2007
Thakkali Thayir Pachadi: Tomato Raita. Takkali Pachadi. Ingredients: Plain yogurd 2-3 cupsRoma tomatoes/bangalore tomatoes ripe & firm -4 choppedGreen chilies 1 finely choppedSaltCilantro leaves few. For Tempering: Oil few spoonsMustard seeds 1/2 spoonCumin seeds 1/2 spoonAsafoetida 1/4 spoonUrad dal 1/2 spoonCurry leaves few. Method: Mix yogurd with salt and toamtoes. Add cilantro leaves and green […]
Tomato Pilaf
- 28
- May
- 2007
Tomato Pilaf: Thakkaali Saadham. Tomato Rice. Tamatar Ka Pulav. This recipe was inspired by one of classmates lunch box food. Yeah…she is called Madhana. We lost touch….the last time I heard about her…was she have a baby girl named Raagavi and she has settled down at Coimbatore. So whereever she is this post is dedicated […]
Gothumai Kesari
- 27
- May
- 2007
Gothumai Kesari: Cracked Wheat Kesari. Gothumai Rawai Kesari. Gothumai ravai pongal. Cream of wheat Halwa. Ingredients: Cracked wheat 1 cupWhole milk 2-3 cupsSugar 3/4 cupCardamom pods 3-5 crushedCashewnuts 10 halvedRaisins/dry grapes – 15Ghee 1 cup. Method: In a heavy bottomed vessel, heat few spoons of ghee. Toast cracked wheat till fragrant. Then transfer it to […]
Cous Cous Upma
- 27
- May
- 2007
Upma is a perfect dish for jiffy cooking. Yet, it could be so gratifying to dig it. But…when growing up, I hated upma. To me it was mere a torture to endure it in the morning! I always cursed my Dorm staffs for making a poor choice of ingredients in the dish. For years, I went […]
Kesar Pilaf / Saffron Pilaf
- 27
- May
- 2007
Saffron Rice: Saffron Infused Rice. Kesar Ka Chawal. Kunguma Poo Pulav. Saffron Pilaf. Ingredients:Long Grained Rice – 1 cupSaffron 1 teaspoonMilk 1/4 cupSaltGinger-garlic paste 1 spoonWhite onion 1 small – slicedBay leaves 3Star anise 1Cloves 3Cinnamon sticks 2Marati Mokku 2Ghee 1 cup. Method:Using mortar and pestle….grind saffron strands gently. Add few spoons of milk to […]
Baingan Ka Bartha
- 13
- April
- 2007
Baingan Bartha:(North Indian Style)Eggplant Sabzi. Eggplant Sabji. Brinjal Chutney. Brinjal Thokku. Kathirikkai Thokku. Vangaya Masla Sabzi. North-Indian Style Kathirikkai – Bartha. Masala Kathirikkai Bartha. Brinjal Bartha. Sutta Kathirikkai Masala Chutney. Burnt Brinjal Thokku. Baingan Ka Bartha. Ingredients: Large Delhi Eggplant – 1 (Large Delhi Brinjal)Green chilies 3 – finely choppedOnion 1 large – finely choppedTomato […]
Saffron-Potato Roast
- 13
- April
- 2007
Saffron Treated Potato Fry:Saffron infused Potato Fry. Saffron-Potato Roast. Baby Potato Fry. Kesar Alu Fry. Kesar Aloo Sabzi. Kumkama Poo Thooviya – Urulai Varuval. Kumkuma Poo-Urulaikizhangu Varuval. Ingredients:Baby potatoes – ¼ kiloSaffron ½ spoonMilk – few spoonsSaltLemon juice 1 spoonWhite pepper powder 1 spoonButter ½ stick or ghee 1 small cup. For Garnishing: Black pepper […]
Choyote Poriyal / Chow Chow Vepudu
- 03
- April
- 2007
Chow-Chow Poriyal: Chow-Chow Peanut Stir-fry. Choyote Poriyal. Chow-Chow Koora. Ingredients: Chow-chow – medium size 2-3Peanuts 1/2 cupDry red chilies 6-8SaltTurmeric powder – 1 pinchMustard seeds 1/2 spoonCumin seeds 1/2 spoonUrad dal 1 spoonCurry leaves fewPeanut oil few spoons. Method: Peel the skin from chow-chow. Wash and pat dry them. Now chop them roughly. Set aside. […]
How To Cook Rice
- 01
- April
- 2007
Well Separated Stiff Rice For well separated rice….use few drops of lemon juice.(for biriyani and pilaf) For well separated rice…use few spoons of oil.(for fried rice, pilaf and biriyani) For well separated rice….add a teaspoon of salt to the rice and cook. After cooking, spread this rice in a tray and set it under the […]
Poondu Kuzhambu – Kovai Special
- 30
- March
- 2007
Also Known As: Poondu Kuzhambu. Garlic in Spicy Hot Tamarind Sauce. Poondu Kara-Kuzhambu. Garlic Curry. Losan Ka Salan. Garlic Pulusu. Ingredients: Garlic 4 heads – peeled Tamarind puree, 1 Tsp Red onion 1 chopped Ginger 1″ grated Tomato 1 large chopped Jaggery 1 tsp Salt Turmeric powder 1/2 tsp Chili powder 1 tsp Rice powder […]
