Dates Milkshake
- 17
- November
- 2006
Dates Milk Shake: Pericham-pazha paal. Eecham-pazha paal. Ingredients: Kabuli Dates 10 – pitted Honey 2-3 spoon Farm fresh milk. Method: In a blender, blend honey and dates togather first. maybee till they come to puree consistency. Then add warm milk to this. blend them till foamy. Serve chilled in a tall glass. One can garnish […]
Nandu Podimass / Shellless Crab Stir-Fry
- 09
- November
- 2006
Nandu Puttu:(Tamizhar Style)Scrambled Crab. Crab Puttu. Kekda/Kekra Scrambled Puttu. Ingrdients:Crab Meat 250 grams(shell-less crab meat alone)Onion 4 large- finely choppedGarlic 1 large head- finely choppedGreen chilies 6 thinly slicedWhite/black pepper powder 1-2 spoonsTurmeric powder 1/4 spoonCurry leaves 1 cupChana dal 1 fistfullUrad dal 1 fistfullMustard seeds 1-2 spoonsOil 1-2 cups. Method:In a large non-stick wok, […]
Nethili Meen Varuval
- 09
- November
- 2006
Ingredients Anchovy/Nethili – 500 grams Salt Turmeric powder 1/2 spoon Chili powder 1-2 spoons Coriander seeds powder 1-2 spoons Lemon juice from 1 fruit Rice flour 1 spoon Ginger-garlic paste 1 spoon Oil for frying Method Clean and wash the fish thoroughly. Maybe one can add some rock salt to it. Remove its fins, head and […]
Cabbage-Egg Podimass / Muttai Koss-Muttai Poriyal
- 08
- November
- 2006
Also Known As Gobi Sabzi. Cabbage with Eggs. Koss – Muttai Podimass. Cabbage Kura. Muttai Koss – Muttai Poriyal. I love any vegetables, as long as it is topped with eggs. Maybe for the very reason, my Mom kept topping all the possible stir-fries with eggs, I suppose. Whatever, she makes…they are just amazing. Yep, […]
Nandu Fry / Crab Fry
- 06
- November
- 2006
Fried Crab:Crab Fry. Varutha Nandu. Ingredients:Crab – medium size 4(with shell, trunk portions, discard legs)Grated garlic 2 spoonsGrated ginger 2 spoonsSaltTurmeric powder 1/2 spoonChili powder 1 spoonlemon juice few spoonsOil for frying. Method:Wash and clean crabs. Retain the shells intact. Discard the legs and appendages. Maybe…one can use the legs for making soups. In a […]
Kashmir Biriyani
- 31
- October
- 2006
Kashmir Mutton Biriyani:(Kashmir Style)Yakhni Biriyani. Yakhni Pilaf. Lamb Pilaf or Yakhni Pilaf. Kashmiri Rice, Kashmiri Goat Biriyani. Kashmir Gosht Biriyani. Kashmir Style Biriyani. Fruits-Nuts Biriyani. Ingredients: Marinate Meat with this: Mutton/ Goat’s meat 1/2 kiloMilk 1/2 cupGhee 1/4 cupSaffronPapaaya fruit diced 1/2 cup To Garnish: Almonds 1/4 cup (whole)Cashewnuts 1/4 cup (whole)Walnuts 1/4 cupDry green […]
Mushroom Pulav
- 30
- October
- 2006
Also Known As: Mushroom Pulav, Kaalan Pulao, Kaalan Saadham. Mushroom Pilaf. Ingredients: Mushroom 2 cups Basmati Rice 1 cup Fresh Coconut milk 2 cups Cinnamon sticks 2 Bay leaves 2 White Onion, thinly sliced Salt Ghee 2 spoons. Method: In a pressure cooker, heat ghee. Add cinnamon and bay leaves. Followed by onions, salt and […]
Pazham Pori – Kerala Special
- 29
- October
- 2006
Pazhampori:(Kerela Special)Nenthiram Pazham Porichadhu. Nenthiram pazham Bajji. Banana Bajji. Banana Fritters. Ingredients:Nendhiram Pazham/ Large Firm Bananas – 2All purpose flour – 1 cupFresh thick coconut milk – 1/2 cupSugar – 1/2 cupYellow food color – 1 pinch (optional)Salt – 1 pinchCoconut oil for frying. Method:Peel the bananas. Split the bananas in lengthwise. Mix salt, sugar, […]
Sapota Milkshake
- 29
- October
- 2006
Chikoo Milk Shake:Sappota Milk Shake. Chiku Milk Shake. Sapotta Shake. Sapota Glucose Shake. Ingredients:Fresh Sappato/Chikoo fruit – 3 (deseed, peeled-made into chunks)Well boiled and cold milk – 2 cupsGlucose – 2-4 spoonsAlmonds – 8Sugar/Honey – as per taste. Method:Soak almonds in warm water for 20 minutes. Then peel its skin off. Now wet grind almonds […]
Nannari Sorbet
- 28
- October
- 2006
Mint Nannari Sorbeth:Mint Nannari Sarbath. Pudhina Nannari. Ingedients:Nannari Sorbeth 1/4 cupSugar 2 spoons(optional….as the above sorbeth itself has enough sugar)Lemon jice 1/2 spoonMint leaves 10(optional to garnish)Crystal Clear Water 2-4 cups Method:Mix sugar, sorbeth, lemon juice and water. Set aside. Wash and clean mint leaves and finely chop them. Now mix this mint to the […]
