Mutton Chettinad
- 23
- October
- 2006
Mutton Chettinad:(Chettinad Style) Goat’s Meat in Chettinad Gravy. Hot and Spicy Goat Meat Curry. Madras Varutha Kari Kuzhambu. Aatu Kari Kuzhambu. Goat’s Meat in Spicy Rich Gravy. Or One can try this recipe for Lamb too. It is called ‘Varutha Kari-Kozhambu’ in Chennai. Its a perfect choice for Dosa, Idly, Iddiyappam and Appam. Ofcourse it […]
Kothavarangai Usili
- 23
- October
- 2006
Kothavarankkai Paruppu Usili:Cluster beans Fried Curry. Goruchikkudu Usili. Goruchikudikayalu Usili. Gogarkkai Usili. Gawar Ki Phalli Sabzi. Gwaar Ki Phalli Sabzi. Ingredients:Cluster beans 1/2 kilo(Tender ones- veins removed, edges trimmed, chopped into 1-2 ” size bits) Mustard seeds 1/2 spoonCumin seeds 1/2 spoonChana dal 1/2 spoonUrad dal 1/2 spoonCurry leaves fewGreen chilies 3 finely choppedDry red […]
Kovaikai Usili
- 23
- October
- 2006
Kovaikkai Paruppu Usili:Gherkins Usili. Dondakkai Usili. Tindora Usili. Short Cucumber/ Baby Cucumber Fried Curry. Ingredients:Kovaikkai 1/2 kilo(lengthwise chopped-1 into 4)Mustard seeds 1/2 spoonCumin seeds 1/2 spoonChana dal 1/2 spoonUrad dal 1/2 spoonCurry leaves fewGreen chilies 3 finely choppedDry red chilies 6Chana dal 1 cup(soaked in water for 20 minutes)Ginger-garlic paste 1 spoonFennel seeds 3 spoonsSalt(to […]
Poori Masala – Restaurant Style
- 23
- October
- 2006
Ingredients Poori 2 cups – All purpose flour salt to taste oil for deep frying Potato Masala 2 potatoes (boiled, peeled and mashed) 1-2 onions, finely chopped 1 small tomato 3 green chilies, sliced 1″ ginger, minced 2 beads garlic, minced 1/4 tsp garam masala powder 1/4 tsp pepper powder 1/4 tsp turmeric powder salt […]
Kothavarangai Masala
- 23
- October
- 2006
Kothavarankkai Masala:Kothavarankkai Poriyal. Cluster Beans Curry.Gwaar Ki Phalli/ Gawar Ki Phalli Curry. Gokarkkai Masala. Kothavaranga Masal/ Kathavarankkai Masala. Cluster beans is known as Kothavarnga in Tamil. Gokarkkai in Hyderabad/ Goruchikkudu/ Goruchikudikayalu. This is my Mom’s recipe. She cooks this curry with lot of Cumin/Jeera powder/ Seeraga Podi. It actually has to do with some medicinal […]
Kalkandu Vadai / Misri Ki Vada
- 21
- October
- 2006
Kalkandu Vadai:(Chettinad Style)Ingredients:Urad dal 1 cupRaw Rice 1 fistfulKalkandu/Lump sugar-1 cupGhee for frying. Method:Soak urad dal and rice togather for about 20 minutes. Drain and strain the dal and rice. Grind it along with lump sugar into thick paste. Maybe without adding any water. The lump sugar will give excess moisture for wet-grinding. Well….if the […]
Mutton Pickle
- 17
- October
- 2006
MuttonPickle: (Arcot Muslim Style) Meat Pickle.Pickled Meat. Goat’s meat pickle. Ingredients: Lean meat 1 kg ( with or without bones as you wish, but cut into small pieces)Vegetable oil/Sesame oil for deep fryingGinger-garlic paste 3-5 spoonsLemon juice 3 cups/vinegar 1 cupLemon 1 fruitCurry leavesMustard 1/2 spoonFenugreek seeds 1/2 spoonAsafoetida 1/2 spoonSea salt/Rock saltTurmeric powder 1/2 […]
Thoodhuvalai Thuvaiyal
- 17
- October
- 2006
Thoodhuvalai Thuvaiyal:(Tamizhar Style) Solanum trilobatum is the Botanical name of ‘Thoodhuvalai’. The genus name ‘trilobatum’ could have come because the leaves have 3 angled edges here! This is a thorny creeper, has bright violet flowers and the berries are in blood red color. The leaves are actually used for its various medicinal values. It helps […]
Kapooravalli Thuvaiyal / Oregano Chutney
- 17
- October
- 2006
Karpooravalli Thuvaiyal:(Tamizhar Style) Coleus aromaticus is the Botanical name of ‘Karpooravalli’. This plant has a leathery and fleshy succulant leaves. Which has distinct aroma. Its a mint family. Its called ‘Oregano’ in English. Maybe its ‘Indian Oregano’ coz its differant from the mediternean one.The leaves are used in making fritters/bajji and chutney varieties. Ingredients And […]
Uppu Urundai – Grandma’s Style
- 17
- October
- 2006
Ingredients: Parboiled Rice 1 cup Raw Rice 1 cup Salt as per taste Batter Preparation: Soak both the rice together for couple of hours. Then wet grind it to thick coarse batter. Add salt to this thick batter and mix them well. For Tempering: Chana dal 1/2 cup Urad dal 1/2 cup Asafoetida 1/4 spoon Mustard […]
