Grilled Shrimps
- 26
- November
- 2006
Grilled Shrimps: Tandoor Style Prawns. Grilled Prawns. Eral Suttathu. Sutta Era, Sutta Yera, Sutta Iral. Roiyalu in Tandoori Style. Theyil Vattiya Eral. Ingredients: Shrimps-pink, medium size with tail fins-on 10-15Lemon juice from 1 fruitSaltTurmeric powder 1/4 spoonChili powder 1/2 spoonOlive oil few spoons. Method: Marinate shrips with all the above said ingredients for nearly 2-4 […]
Nethili Karuvadu Varuval
- 26
- November
- 2006
Nethili Karuvadu Varuval: Fried Dry Fish. Fried Dry-Anchovies. Nethili Karuvadu Varthadhu. Nethi karuvadu porichadhu. Dry Anchovies deep fry. Ingredients:Dry Fish (Anchovies/Nethili) 100 gramsTurmeric powder 1/2 + 1/2 spoonChili powder 1-2 spoonsOil for deep frying. Method:Wash the dry fish, several times in running water. Maybe until water runs clear. Marinade it with 1/2 spoon of turmeric […]
Egg Chaat
- 26
- November
- 2006
Egg Salad:(North Indian Style) Egg Salad. Boiled Eggs-Garnished with Spices. Ingredients: Hard boiled eggs – 4 (sliced or halved)SaltBlack pepper powder 1/4 spoonTurmeric powder 1/4 spoon(optional)Paprika powder 1/4 spoonOil few drops. Method: Slice or halve the eggs. Sprinkle all the above said items. Serve warm as a snack or appetizer.
Chicken Fenugreek Greens Curry
- 26
- November
- 2006
Also Known As: Methi Chicken. Vendhiya Keerai-Kozhi Kuzhambu. Vendhaya Keerai-Kozhi Curry. Chicken with Fenugreek Leaves Curry. Menthilu Kodi Kura. Methi Murg Ka Gravy. Ingredients: Chicken 1/2 kg, chunks Fenugreek leaves, 1 bunch Green chilies 3, sliced Onion 1 small, chopped Ginger paste 1 tsp Garlic paste 1 tsp Tomatoes 2, crushed Salt Turmeric 1/2 tsp […]
Keerai Vadai
- 26
- November
- 2006
Keerai Vadai:(Version 2) Ingredients: Spinach fresh/frozen 1 cupGreen chili 2 choppedOnion 1 small choppedCoconut grated 2 spoonsAsafoetida 1 pinchUrad dal 1 cupRice 1 fistfulSaltSoda 1 pinchPeppercorns 1/2 spoonCumin 1/4 spoonOil for deep frying. Method: Soak urad dal and rice for about 2-4 hours. Then wet-grind it to thick batter. The batter should be like a […]
Almond Milk Poori
- 26
- November
- 2006
Almond’s Milk Poori: Milk Poori. Paal Poori. Dhoodh Poori. Ingredients: Fried Pooris(semi warm) 4-6Warm Milk 1 cupSugar as per tasteAlmonds 10-15Almonds- silvered fewSaffron few strands. Method: Wet-grind saffron using few spoons of milk. Set aside. Soak almonds in warm water for 20 minutes. Then…remove it skin off. Wet-grind almonds using warm milk. Mix sugar, almond-milk […]
Strawberry Milk – Simply The Best!
- 26
- November
- 2006
Recipe 2 cups cold milk 4-7 strawberries sugar to taste Blend and mix up all the above together and serve up in a tall glass.
Azhagar Kovil Dosai
- 26
- November
- 2006
Azhagar Kovil Dosai:Deep Fried Dosas. Authentic Madurai Temple Dosa. Madurai Kovil DOsai. Azhagar Kovil Dosai. Karuppu Ulundhu Dosai, Black Gram Dosa, Urid Dosa. This ‘Dosa’ is prepared in this particular Temple ‘Azhagar Kovil’ at Madurai City.Though it is called ‘Dosai’ It is not made over any griddle/skillet here, instead deep-fried!! Unlike regular dosa it looks […]
Mullu-Murungai Dosai / Kalyana Murungai Dosai
- 26
- November
- 2006
Mullu-Murunghai Dosai:(Country Style) Kalyana-Murunghai Dosai.Mullu-Murunghai or Kalyana-Munghai in Tamil. Erithrina indica/orientalis/variegata – Botanical name of this tree. In Hindi they call this as ‘pangara’ hopefully(if I am not wrong!) Its commonly called as ‘coral tree’. It has ‘trifoliate leaves’ with rich red/scarlet red-bright flowers and dark brown seeds. The leaves are helpful in promoting milk […]
Kheema Samosa
- 26
- November
- 2006
Keema Samosa:Ramzaan Special Keema Samosa. Kyma Samosa. Mutton Kyma/keema Samosas. Minced Meat Samosas. Minced Meat dumplings. Generally they use potatoes, peas or dry nuts for stuffing the samosas. Here is a variation for that. We use ‘Goat’s minced meat’ for this Samosa. This is pretty much like an occassional one…its prepared during the fasting month […]
