Ambur & Vaniyambadi Kushka
- 16
- October
- 2006
Ambur/Amboor Kuska:Though all the recipes from Northa Arcot belt…Vellore biriyani, Arcot Biriyani, Ambur biriyani and Vaniyambadi biriyani are kind of same. There still exists slight variation. Here, it may sound crazy for you. It is also in one way biriyani recipe, but meat is not served! Just the rice is cooked in mutton/chicken broth. Well, […]
Vellore Chicken Biriyani
- 16
- October
- 2006
Vellore Chicken Biriyani:(White Biriyani) I am sure that there are lots of biriyani varieties….generally the North-Arcot belt has lot of variation itself. The kuska/Kushka is quite famous around Ambur/Amboor and Vaaniyambadi region. Kushka is same as biriyani….it is cooked with mutton/chicken broth.While Arcot is known for its short-grained biriyani. While Vellore has its own variation. […]
Vapampoo Kara Kuzhambu / Vepampoo Puli Kuzhambu
- 13
- October
- 2006
Vepampoo Kara-Kuzhambu:(Tamizhar Style)Veppampoo Kara Kuzhambu/ Neem Flower Gravy/ Spicy Aromatic Neem Flower Gravy. As I mentioned earlier. Neem flower is known for its medicinal value. Its good to use them in food atleast once a weak. Though most of them think its bitter in taste! I want you to change your mind and try this! […]
Vepampoo Podi Saadham – Medicinal Food
- 13
- October
- 2006
Vepampoo Podi Saadham:(Tamizhar Style)Neem Flower Powder, this can be taken along with steam cooked rice. The Botanical name of this tree is ‘Azadiratcha indica’ A native tree of India. When Myself and my Dad went treakking to TOp slip and other western ghats mountain range…Some Bee collector in Top Slip told me that honey collected […]
Vepampoo Rasam – Health Food
- 13
- October
- 2006
Vepampoo Rasam:(Tamizhar Style)Neem Flower Rasam/ Neem Flower Chaaru/Saaru. Botanical name of this tree is Azadirachta indica! The whole tree has lots and lots of medicinal value! It deserves seperate new post! Well to make it simple…this dry flower/ fresh for that reason is best to get rid of intestinal problems. Its vermifugal, kills worms in […]
Kaadai 65 / Fried Quails / Kaadai Porichadhu
- 12
- October
- 2006
Kaadai 65:Deep Fried Quails. Fried Japanese Quails. Quail is called ‘Kaadai’ in Tamil. Its a wild /game bird. Ingredients:Quils 6Ground cinnamon powder 1/2 spoonGround cloves powder 1/2 spoonGround coriander seeds powders 2 spoonsGround black pepper 1 spoonRed chili powder 1-2 spoonsRed food color 1 pinchSaltGinger paste 2 spoonsGarlic paste 2 spoonsLemon juice 1 cupEgg white […]
Seem Paal/ Kadambu Paal / Junnu
- 12
- October
- 2006
Seem Paal:(Tamizhar Style)Seem Paal/Kadambu Paal in Tamil/Junnu in Telugu. Cow’s lactating milk Recipe. Its again a kind of ‘Consolidated Milk Recipe. or Milk Kova/Paal Kova. Its prepared with Cow’s first milk.(The milk produced after a calf is born….for first 5-10 days) Its a extra heavy milk rich in vitamins and protein. You may wonder whats […]
Saffron Infused Basanthi
- 12
- October
- 2006
Baasanthi:(Version 1) Basanthi. Basanti. Saffron Baasanthi. Creamy Indian Dessert. Ingredients:Whole milk 2 litresSugar 3/4 cupSaffron few strands Method:In a heavy bottomed vessel, heat milk over medium heat. Do not stir them. Each time when milk forms thin cream layer…..try to have them(paal aadai in Tamil), using a wooden spatula. Each time…gather the cream formed above […]
Paal Thirattu / Thirattu Paal
- 12
- October
- 2006
Thirattu Paal:(Chettinad Style)Thirattu Paal/Paal Thirattu in Tamil. Condensed Milk Recipe/ Consolidated Milk Sweet. This is one of the great sweet recipe from Chettinad Kitchen. Other than the ‘panayyarams’ or ‘paal kozhukkatai’. This is the one I crave for. It turns out into ‘Rich Dark Brown Color’. Ingredients:Farm Fresh Whole Milk 2 litresPalm Sugar/Karrupatti in Tamil […]
Paal Kowa / Srivalliputhur Paal Kova
- 12
- October
- 2006
Paal Kova:(Kovai Style) Ingredients: Whole milk 2 liters Half and half/tetra pack milk – 1 liter Sugar 2 cups Ghee few spoons(optional) Cardamon seeds powder 1/2 spoon Salt 1 pinch. Method: In a non-stick and heavy bottom pan, grease little ghee. Add whole milk to it. Boil them over medium heat, with occasional stirring. Let […]
