Dry Fruits and Nuts Halwa
- 04
- October
- 2006
Dry Fruits and Nuts Halwa Ingredients:Good quality whole wheat 1 kiloClean extra white Sugar 2 kiloGood quality Ghee 2 kiloCardamon seeds powder 2-4 spoonsCrystal Clear Water 3-4 litresGhee fried splitted cashew nutsRed/ any dark food color 1/4 spoon(optional)Powdered saago 1-2 spoons(optional) Nut of my Choice: Cashew nuts halved 10-15Almonds whole 10-15Saarai Paruppu(not sure what thy […]
Vazhaipoo Vadai / Banana Blossom Fritters
- 04
- October
- 2006
This is my Mom’s special dish. Its really hard to find banana blossoms, here in America. But whenever I get a chance…I make sure that I prepare it with utmost care. It takes hours to do all the prep work, cleaning and grinding part. But, certainly worth toiling. Ingredients: Plantain Flower 1 small Red Gram/Thuvar […]
Arachi Vitta Rasam
- 04
- October
- 2006
Ingredients: For Seasoning: Mustard seeds 1/2 spoon Cumin seeds 1/2 spoon Asafoetida 1/2 spoon Dry red chilies 3-6 Curry leaves 3-5 twigs Sesame oil few spoons To Be Roasted Each Separately and Powdered Together:(rasam powder) Thovar dal(thuvaram paruppu) 1 fistful Coriander seeds 5-6 spoons Dry red chilies 6-110 Asafoetida 1 spoon Fenugreek seeds 2 […]
Nannaari Serbeth – Summer Drink
- 03
- October
- 2006
Nannari Sorbet:(Tamizhar Style)Nannari Sarbath/Sarbeth. Nannari-botanical name(Hemidesmus indicus)or Indian Sarsaparilla. Its an endemic species of India. Its an natural coolant. Widely used in Tamil Nadu and Kerela as a summer drink. In a tropical climate like India, its a boon to enjoy these delicacies. One of the aromatic refreshment I ever had Ingredients: (version 1)Nannari Seeds […]
Salmon in Cashew nuts Based Sauce / Mundhiri Meen Kuzhambu
- 03
- October
- 2006
Salman Cashew Curry: Fish Curry. Fish in Cashew based Korma. Mundhiri Meen Kurma. Chappalu Kurma. Machili Korma. This is an excellent combo for chappathi, roti and nan(indian bread). Ingredients:Salman Fish/any thick and healthy fish-500grams(boneless, skin-on, deveined and cleaned)Onion paste 1 cupGinger paste 2 spoons(freshly prepared)Garlic paste 2 spoons(freshlyt prepared)Tomato 2 – made into pureeGreen chilies […]
Vazhaipoo Poriyal / Plantain Flower Subzi
- 02
- October
- 2006
Vazhaipoo Poriyal: Plantain Flower/blossom Poriyal. Kela ka Fool Subzi. Attipoo Koora. Ingredients: Plantain Flower 1 medium(for cleaning instructions…check out my other plantain flower recipes)SaltTurmeric 1 pinchChili powder 1/2 spoonCurry leaves fewAsafoetida 1 pinchMustard 1/4 spoonCumin seeds 1/4 spoonOil few spoons. Method: Finely chop and leave these flower in water…until cooking! Yes to avoid discoloration! In […]
Pirandai Kuzhambu
- 02
- October
- 2006
Just used fine stems alone to make this curry. Pirandai Karakuzhambu. Pirandai with leaves and flowers. Pirandai in Wild – Vellore Mountain. Pirandai Karakuzhambu: Ingredients: Pirandai/ pinchu pirandai(young shoots) chopped 1 cup.Cricket ball size Tamarind or 1 spoon of thick tamarind pasteRed onion 1 large finely choppedGarlic 1 large peeled and semi crushedTomato 1 large […]
Dosa – Hotel Style Paper Roast
- 25
- September
- 2006
Also Known As Paper Dosa. Paper Roast. Ghee Roast. Hotel Style/ Restaurant Style Ghee Roast. One of the famous breakfast item in my home state Tamil Nadu is our Extra Thin Paper Roast. Its nothing but a very thin ‘Dosa’. Sometimes, I feel its almost like an edible blade (that thin, yes) however, one which […]
Hot Mexican Salsa
- 25
- September
- 2006
Hot Mexican Salsa: Ingredients: Tomatoes 4 large diced(if needed cored – seeds removed)Green Chilies 3 (if you dont like it hot – cored – seeds removed)Lime 1 – juice (lime is raw lemon – green in color)Cilandro/ Coriander leaves few choppedGarlic 5 cloves pelled and choppedPurple onion 1 small dicedSaltExtra Virgin Olive Oil few spoons. […]
Fried Banana
- 25
- September
- 2006
Fried Bananas:(Chinese Style) Vazhai-pazha Varuval. Varutha Vazhai-Pazham. Poricha Vazhai-Pazham. Fried Attipandu. Fried Kela. I happen to taste this recipe recently in one of the Chinese Restaurant. It was awesome. It was much similar to the taste of ‘Pazham Peri’ in Kerela. I felt like trying it…..somehow managed to figure out the recipe. For my surprice, […]
