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 […]
Kancheepuram Idly
- 17
- October
- 2006
Kancheepuram Idly:(Mudhaliar Style) Kanchivaram Idly. Kanchipuram Idly. Kanjeepuram Idly. Kanchi Idly. Thalicha/Thalitha Idli. Spiced Idlies. Mudhaliar Idly. Sesonned Idlies. Country Style Rice Pancakes. Steam cooked Rice cakes. The Kanchipuram idli is popular in the temple town – Kanchipuram (approximately 70 KM from Chennai. It tastes better at Devarajaswami temple. My Gradmother was originally from Kancheepuram, […]
Methi Pulav
- 17
- October
- 2006
Methi Biriyani. Fenugreek Greens Pilaf. Vendhaya Keerai Pulav. Methi Pulav.Ingredients Fenugreek leaves- 1 bowl Cinnamon sticks 2 Cloves 3-5 Cardamon pods 3 crushed Bay leaves 2 Cumin seeds 1 spoon Ghee 1 cup Green chilies 5-8 Slitted Onion 1 large finely chopped Ginger 2″ size – wet ground into paste Garlic 6 cloves – wet ground […]
Vathal Sambar / Vatral Sambar
- 17
- October
- 2006
Vathal Sambar:(Country Style)Kathirikkai Vathal Sambar/ Manghai Vathal Sambar. Sun dried Eggplant/Brinjal + Mangoes in Sambar.Most of us would be familiar to ‘Vathal’ in ‘Kuzhambu’ but not in ‘Sambar’! Well…..its a country style dish. I happen to taste it few times when I was little girl. During summer, my mother dutifully prepares an array of sun-dried […]
Sundaikai Vathal Preparation
- 17
- October
- 2006
Sundai kai Vathal:(Tamizhar Style)Sundakkai is called ‘Turkey Berry’ in English and its Botanical Name is ‘Solanum torvam’. It grows in bunches in a small shurb like tree. These are small green colored berries. They are actually bitter in taste. It tastes good….when cooked. Here, I am giving a sun-dried form. Which can be fried and […]
Manathakali Vathal Preparation
- 17
- October
- 2006
Also known as: The Botanical name of this berry is ‘Solanum nigrum. Manathakkali is called ‘Black NightShade’ in English. In Hindi its called ‘Makoy’ or ‘Manathakkali’. In Telugu its called ‘Kamanchi Chettu Ingredients: Manathakkali seeds/berries – 200 grams Sour Yogurd 2 cups/Sour Butter milk 4 cups Sea Salt/Rock salt 1 cup Oil for frying. Method: […]
Pudhina Thokku / Mint Pickle – Grandma’s Speciality
- 17
- October
- 2006
Also known as: Mint Pickle. Pudina Ki Achaar. Pudhina Pachadi. Pudhina Oorughai. Ingredients: Mint – discard roots and retain only fine stems.(select slender stemmed mint bunch) chop down 1″ size-250 grams Thick Tamarind paste/milk freshly 1 bowl full Sea Salt/Rock Salt Turmeric powder 2 spoons Chili powder 2-3 spoons To be Dry Roasted and Powdered: […]
Bitter Gourd Fry:(Country Style)Paavakkai-Mochai kottai Poriyal. Kakkarkkai Koora. Karela Sabzi. This is an one unique dish, prepared in villages…using country bitter gourds(unlike store bought-hybrid ones)…these bitter gourds are small and called as ‘Merry Pavakai/Neri Pavakkai’ in Tamil. The dish has a right blend of ‘bitter-sour-sweet-hot’ all the four tastes in it. Here the gourd is […]
Sweet Potato Chips / Lousiana Yams Chips
- 16
- October
- 2006
Sweet Potato Chips:(American Style) They call this Lousiana Yam in Southern states! Well…though its not like Indian Sweet potato, it is good for soup & chips to my knowledge! I followed this recipe according to my local friends Liza and Davy. Its quite simple….slice and fry method! Ingredients:Large sweet potatoes 2-4Oil for fryingSaltPowdered Pepper 1 […]
