Thaen Jilebi
- 19
- December
- 2006
Thaen Jilebi: Honey Jilebi. Honey Jelabi.Ingredients: Maida flour/all purpose flour 1 cupSaffron 1/2 spoonSodium bi carbonate – 1/4 spoonHoney 2 cupsSour curd or yogurd 1 cupSugar 1/4 cupGhee for deep fryingSauce Bottle with thin nossil. Method:Mix maida flour with soda-salt and well beaten curd. Add ‘yellow food color’ or saffron strands(crushed with 1 spoon of […]
Whole Wheat Chappathi – Restaurant Style Triple Fold
- 19
- December
- 2006
Also Known As: Triple Fold Chappathi, Hotel Style Chappathi. Folded Chappathi. Layer Chappathi. This is my friend Deepankar Paul’s recipe!!While we were studying in Hyderabad. We used have group study during weekends! On one such occasion…he came to visit me along with his girlfriend Bharti (now they are married and blessed with a kid). So […]
Inji Rasam – Comfort in a Bowl
- 19
- December
- 2006
Injji Rasam:Ginger Rasam. Indian Ginger Clear Soup. Allam Chaaru. Adhrak ka Ras. Whole house was aromatic…when I prepared it! Ingredients:Ginger 5″ size peeled and choppedThoor dal – cooked 1 small cup/thoor dal cooked water 1 cupCountry tomatoes 3 – chopped into chunksLemon juice from 3-4 fruitsSaltTurmeric powder 1/4 spoon To be Toasted and Powdered:Thoor dal […]
Masal Vadai Kara Kuzhambu
- 19
- December
- 2006
Also Known As: Masal Vadai Kara-Kuzhambu, Vadai Kuzhambu. Vada Kuzhambu. Fritters in Rich Tamarind Sauce. Fritters in Rich Tamarind Gravy. Ingredients: For Making Vadai: Chana dal 1 cup, soaked Chana dal 3 spoons Fennel seeds 1+1 spoon Dry red chilies 6 Ginger 2″ size peeled and chopped Garlic 4-5 cloves peeled and chopped Onion 1 […]
Fruit Salad
- 19
- December
- 2006
Ingredients: Apple cubed 1/2 cup Pineapple cubed 1/2 cup Pomegranate pearls 1/2 cup Papaya cubed 1/2 cup Banana cubed 1/2 cup Purple grapes 1/2 cup Green grapes 1/2 cup Sweet Orange – pulp 1/2 cup Sugar 1/2 cup Lemon juice few spoons.For decoration:Honey 1 cup for decoration Cherry for decoration Mint leaves for decoration […]
Sugiyan / Sithurundai / Inippu Paniyaram
- 19
- December
- 2006
Suyyam:(Country Style)Sweet Bonda. Inippu Bonda. Suyya Urundai. Inippu Suyyam. Ingredients:Rice 1 cupChana dal 1/2 cupJaggery 1/2 + 1/4 cupGrated coconut 1/4 cupCardamon seeds powder 1 spoonBaking soda 1/4 spoonOil for deep frying. Method:For Batter:Soak rice for 2-5 hours. Then wet grind it into thick batter. Add baking soda and 1/4 cup of jaggery to this. […]
Paal Pongal
- 19
- December
- 2006
Paal Pongal(Tamizhar Style) Dhoodh Pongal. Milk Pongal. Ingredients: Raw rice – broken 1 cup Sugar 3/4 cup Milk 3-4 cups Cardamon seeds powder 1/2 spoon Ghee 1 cup Ghee for frying cashews & raisins Cashew nuts halved – 25 Raisins/dry grapes – 1 fistful. Method: Wash the rice in running water several times. Maybe till […]
Chakara Pongal – A Sweet Surrender
- 18
- December
- 2006
Sometimes, even the common everyday dish is quite a bit challenge to make! The recipe may sound simple…but perfection? Yeah, that’s what I am talking about. A few tweaks to the dish makes it simply exquisite, you know! One such recipe is my Dad’s style of Chakara Pongal. Silk…smooth, ghee ladened, rich in color…aromatic, something […]
Nei Paruppu / Uppu-Paruppu
- 18
- December
- 2006
Also Known As: Dal Tadka, Dhall Tadka, Nei-Paruppu. Uppu-Paruppu. Mudha Pappu. Ghee and Dhall are two important ingredients in every Indian’s household…a quintessential part of the wedding menu, in South India. With regional variations…there are plenty to serve-upon. Ingredients: Thuvar dal 1 cup Ghee 1 Tsp Salt Curry leaves Dry red chilies 5 Mustard seeds […]
Mundhiri Kuzhambu / Cashewnuts Curry
- 14
- December
- 2006
Cashew Nuts Gravy:Mundhiri Kuzhambu. Raja-Bojana Kuzhambu. Kaju Gravy. Jidi Pappu Gravy. Ingredients:Cashewnuts whole – 20Ghee 1 cupWhole pepper 1/2 spoonCumin seeds 1- spoonsCurry leaves fewTurmeric powder 1/4 spoonPepper powder 1 spoonSaltOnion paste – 1 cupGinger paste 1 spoonGarlic paste 1 spoonCashwnuts paste/puree 2 spoonsAlmonds paste/puree 2 spoonsPistachios nuts paste/puree 2 spoonsCoconut milk – 1 cupCrisply […]
