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 […]
Urulaikizhangu Varuval / Thin Potato Sticks Fry
- 22
- November
- 2006
Also Known As Fried Potato Sticks, Urulai Podi-meen pakuvathil Varuval. Potato Poriyal. Aloo thin sticks Fry.This is my own recipe. It comes out like ‘Nethili Meen Varuval’(Fried Anchovies). Vegetarian’s excuse me! But anyway…this neither deep fried in oil nor tempered like a poriyal. Just go through the recipe and give it a try.Ingredients:Potatoes 2 large […]
Set Dosai – Vadagari
- 20
- November
- 2006
Set Dosai and Vadakari:(Madras Style) Madras Vadakari with Set Dosai. Vada Curry. This is quite famous Madras recipe. Unlike usual Dosa, this Dosa looks like ‘Utthappam or Kaldosai’. That is thick and fluffy with deep yellow in color. Generally it is served in the count of two. Maybe……that is why, it is called ‘set dosa’. […]
Raagi Malt – Home Made Health Drink
- 17
- November
- 2006
Raagi Malt:Malted Finger-Millet health drink. Kezhvaragu Kanjji. Kezhvarugu Paal. Ragi Malt. Ingredients:Finger-millet 1 cup(sprouted)Almonds 10Cashew nuts 10Cardamon seeds alone 1-2 spoonsSaffron strands 1 spoon/any food color(Mommy used orange)SugarFarm fresh milk 1-2 cups. Mommy’s Directions for Making Raagi Malt Sprouts: Wash and clean finger-millet. Throw away the excess water. Spread them in a clean bowl, with […]
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 […]
