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 […]
Beet Root Biriyani – Vegetarian’s Paradise
- 04
- March
- 2011
Beet Root Pilaf: For Biriyani: Beet roots 4 large choppedCloves 3Cinnamon 2Cardamon pods 3Bay leaves 2Black cardamom 1-2Star anise 1Basmati rice / Short Grained Rice 2 cupsGreen chilies 6 slittedOnion 1 slicedTomato 1 large choppedGarlic 2 cloves made into pasteGinger 2″ size peeled and made into pasteMint leaves 1 fistfulCoriander leaves alone fewLemon juice from […]
Carrot-Walnuts Fudge – Its Purely Decadent!
- 03
- March
- 2011
Gajjar-Akhrot Halwa: Ingredients: Carrots 1/4 kiloWalnuts/Pecan 1 and 1/2 cupsCondensed milk 1/4 cupBrown sugar 3/4 cupMilk 1 cupCardamom powder 1 spoonGhee 1/4 cup.Method: Peel the carrot and chop them down. Cook the carrots in milk till tender, puree the same. Heat ghee in a deep, heavy bottomed vessel. Add sugar, condensed milk, cardamom and carrot […]
Brinjal-Val Beans Kuzhambu Other Names:Eggplants-Val Beans in Tamarind Based Curry. Vengaya Pulusu. Kathirikai-Mochai Payaru Puli Kuzhambu. Ingredients: Brinjal/Eggplants 4-6 slicedVal Beans – Seeds 1 cup(soaked overnight)Pearl Onions chopped 1 cupGarlic 5-7 cloves – crushedTomato 1 small – choppedSaltTurmericChili powderJaggery/brown sugar 1 spoonSesame oil 1 table spoonThalippu vadagamMustard seeds 1/4 spoonCumin seeds 1/4 spoonFenugreek seeds 1 […]
Fried Red Tomatoes – Delicious to Relish!
- 02
- March
- 2011
Fried Red Tomatoes: You would have probably heard a lot about ‘Fried Green Tomatoes‘, most famous appetizers/snack in Southern parts of America. Where they slice green tomatoes/ tomatillos and coat it with bread crumbs and deep fry! The double dipped batter works the crispness! Almost, all the Southern food follow the same principle ‘Fried Okra‘, […]
Urad Dal Laddu: Curbing that 4 O’ Clock sugar rush is a big thing to me! When I stock my pantry with only picky healthy ingredients…gosh, I am saved! I won’t be carried away to make any unhealthy choice like pastries-cookies-chocolates! Good, to keep a track of what I put on the shelves, I started […]
