Colocasia Pulusu / Sepankizhangu Kara Kuzhambu
- 08
- March
- 2011
Colocasia Puli Kuzhambu: Ingredients: Taro roots/colocasia/ SembuPearl Onions 1 cupGarlic 5-7 cloves – crushedTomato 1 small – choppedTamarind paste 1/2 spoonSaltTurmericChili powderJaggery 1 spoonSesame oil 1 table spoonMustard seeds 1/4 spoonCumin seeds 1/4 spoonFenugreek seeds 1 pinchAsafoetida 1 pinchDry chili 1 mincedCurry leaves few. Method: Cook the roots in boiling water and peel the skin […]
Karuppu Ulundhu Vadai / Kala Urid Dhal Vada
- 08
- March
- 2011
Whole Black Lentils Fritters: Other Names: Black Gram Fritters, Kala Urid Dhal Vada. Muzhu Ulundhu/Karuppu Ulundhu Vadai. Mina Pappu Garelu. Ingredients: Whole Black Lentils 1 cup Raw rice 2-4 teaspoons Ginger 2″ grated Green chilies 3 finely chopped Curry leaves few Peppercorns 1 spoon – crushed Cumin seeds 1 spoon – pounded gently Asafoetida 1 […]
Chinna Brown Mookadalai-Mullangi Masala Kuzhambu: Other Names: Mookadalai Kuzhambu. Garbanzos Curry. Kadala Curry. Chana Masala – South Indian Style. Ingredients: Brown,small Garbanzos/ Kala Chana / Mookadalai 1 cupRed radish sliced 1 cupOnion 1 large gratedGinger-garlic paste 1-2 spoonsTomatoes 2 crushedTamarind paste 1/2 spoonCinnamon 1 stickCloves 3SaltTurmeric 1/4 spoonChili powder 1 spoonCoconut wet-ground 1 cupOil few […]
Blueberry Smoothie / Blueberry Milk Shake
- 07
- March
- 2011
Blueberries Chocolate Milk Shake: Ingredients: Banana 1 large Blueberries 1 cup 1 scoop ice cream Milk 2 cups. Method: Blend all the above mentioned ingredients together, serve chilled as a breakfast, perfect to kick start the day.
Pyaz Ka Paratha / Onions Filled Chappathi
- 07
- March
- 2011
Pyaz Ka Paratha: Onions Stuffed in Indian Flat Bread. Vengaya Chapathi. Ulli Roti. Ingredients: Wheat flour 1 bowlSaltCooking soda 1/4 spoonWarm water 1 cupGhee/clear butter Dough preparation: In a wide bowl, bring wheat flour. Add salt and soda. Further add warm water and knead this to smooth dough. Add ghee as a finishing touch. Ingredients: […]
Hakka Noodles – Totally Vegetarian:)
- 07
- March
- 2011
Hakka Noodles: Hakka noodles is named after a community in China, who are in large numbers migrated to India, China towns. Unlike Choy Mein, Hakka noodles is popular among Indians for many reasons…it is usually light tossed, uses only flat-soft noodles and said ‘Vegetarian Version’ tastes even better!? Anyway…that verdict is spilled by our Vegetarian […]
Baby Bok Choy and Shrimps Stir-Fry – Chinese Style!
- 06
- March
- 2011
Baby Bok Choy and Shrimps Stir-Fry: Ingredients: Shrimps 2 cupsBaby Bok Choy 4Large Onion 1 slicedSugar 1/2 spoonVinegar few spoonsRed chili flakes 1 spoonGarlic cloves 10 choppedThick soy sauceOlive oil few spoons. Method: In a wide skillet, heat oil. Add the garlic and onions and fry real good. Add sugar and vinegar, continue frying till […]
Tindora-Khopara Subzi / Dondakaya-Copra Kura
- 06
- March
- 2011
Ivy Gourd n Dessicated Coconut Stir-Fry: Other Names: Kovaikkai-Copara Thengai Varuval. Kovakka Thoran. Dondakaya-Kobari Kura. Ingredients: Ivy Gourd 1/2 kilo – finely choppedDry coconut – sliced and grated 1 cupGarlic 4-7 cloves – choppedSaltTurmeric 1/4 spoonChili powder 1 spoonCurry leaves fewMustard seeds 1/4 spoonCoconut oil few spoons. Method: Dry toast dessicated-grated coconut till golden-brown. Further […]
Samba Rawa Pongal / Gothumai Ravai Pongal – Go Healthy!
- 05
- March
- 2011
Cream of Wheat Pongal: Ingredients: Wheat semolina 1 cupMung dhall 1/2 cupMilk 1 cupSaltGreen chili 1 choppedGinger 2″ choppedCurry leaves fewPeppercorns 2 spoonsCumin seeds 2 spoonsCashew nuts fewGhee/oil 1/4 cup. Method: Cook mung dal/lentils till tender. Dry toast the semolina and add to the above lentils. Further add 2-3 cups of water. Add salt too, […]
Other Names: Vendaikai Masala. Bhindi Subzi. Bendakaye Kura. Lady’s Finger Masala. Ingredients: Okra/lady’s finger 1/2 kilo Onions large 2 – sliced Coriander seeds 1/4 spoon Cumin seeds 1/4 spoon Salt Turmeric 1/4 spoon Chili powder 1 spoon Coriander powder 1 spoon Cumin seeds powder 1/2 spoon Garam masala 1/4 spoon Oil few spoons. Method: Heat […]
