Award & 7 Honest Things About Me
- 16
- December
- 2010
Guess what? I received an Award and being tagged – Again. This time by Gayathri. Thank you so much, dude:) Its fun to talk about myself and am sort of doing it on daily basis, with little hindrance, for years(blogging, I mean). Here you go, Honest Me Me: 1. I am accident prone:( I always […]
Alu – Gosh ka Salan / Mutton Thanni Kuzhambu
- 15
- December
- 2010
Also known as: Potatoes and Mutton Curry, Urulai Kizhangu – Mutton Thanni Kuzhambu. Every happiness begins with a leisurely breakfast! And if you decide to dine with your family or friends, this recipe could be a good choice. Whether it be idlies or dosas, pooris or chappathis…if you have a bowl of mutton korma on […]
Senai Kizhangu Masala Varuval / Suran Subzi / Spicy Yam Fry
- 14
- December
- 2010
Senai Kizhangu Masala Varuval: Ingredients: Yam – sliced into chipsSaltTurmeric powder 1/4 spoonChili powder 1 spoonCoriander powder 1 spoonGaram masala powder 1/4 spoonFennel seeds powder 1 spoonCumin seeds powder 1/2 spoonPepper powder 1/4 spoonTamarind paste 1/2 spoonCurry leaves fewOil for pan frying. Method: In a wide vessel, mix all the above spice powders, salt and […]
Ragi Idly / Kezhvaragu Idly / Finger Millet Steamed Cakes
- 14
- December
- 2010
Raagi Idli: Ingredients: Ragi flour 1 cupUrad dal 1/2 cup Fenugreek seeds 1 spoonSaltBaking soda 1 pinchOil few spoons. Method: Soak the urad dal and the seeds overnight and wet-grind it to smooth paste. Now mix ragi flour, salt and soda to it. Allow this to ferment. Grease the idli molds and steam cook the […]
Paal Paniyaram – Country Style Dessert
- 12
- December
- 2010
Pal Paniyaram: Ingredients: For Paniyaram: Rice flour 1 cupGrated jaggery 1/2 cupCardamom 3crushedGrated coconut 4-7 spoonsOil for frying/ghee. For Pal: Coconut 1 whole – grated and pureedFarm fresh milk 1 liter Cardamom 6-7 crushedSugar 1 cup. Method: In a wide vessel, heat milk, reduce it into half of its original volume. Further add coconut puree, […]
Cilantro Chutney / Coriander Leaves Chutney / Kothamalli Chutney
- 11
- December
- 2010
Malli Chutney: Ingredients: Coconut 1/2 shell Cilantro leaves 1 bunch Green chilies 1-3 Salt Ginger 1″ Oil for tempering Mustard seeds 1/4 spoon Cumin seeds 1/4 spoon Asafoetida 1/4 spoon Urad dal 1 spoon Curry leaves few. Method: Heat oil in a pan, toast the chilies, ginger, coconut and cilantro leaves briefly. And wet-grind the […]
Fried Red Snapper / Sankara Meen Varuval / Fish Fry
- 10
- December
- 2010
Meen Porichadhu: Ingredients: Red snapper 4-6Pepper powder 2-4 spoonsEgg whites 2Corn flour 1/2 cupSoy sauce 1 tables spoonOil for pan frying. Method: Marinate the fish with pepper and soy sauce for couple of hours. Baste them with egg whites and roll them over the corn flour. Shallow fry in a pan. Do not flip over […]
Semiya Biriyani / Vermicelli Pilaf – Grandma’s Recipe
- 09
- December
- 2010
Masala Semiya Bath Ingredients 1 c vermicelli 3 chilies onion 1 slice curry leaves mint leaves 5 garlic pods Salt 2 tomatoes 1/8 turmeric 1/4 chili 1/4 c ghee 3 cloves 1 cinnamon 1 bay leaf 1 tsp fennel Method In a wide pan, heat ghee. Add all the spices, chilies and curry leaves. Followed […]
Potatoes and Broad Beans Masala / Urulai Kizhangu – Avaraikkai Masala / Alu aur Bakla ka Subzi
- 08
- December
- 2010
Potatoes-Broad Beans Spicy Fry: Bangaladumpa-Chikudukaya Koora. Urulai Kizhangu – Avaraikkai Masala Poriyal. Alu aur Bakla ka Subzi. Once upon a time, there was a girl…who hated to eat her breakfast, lunch and dinner. True story and that is me:( You would have probably heard this from anyone’ who stayed in a hostel for several years […]
Muttton White Qorma / Mutton Vella Kurma
- 08
- December
- 2010
Mutton Korma: Ingredients: Goat’s meat 1/2 kiloCoconut one, grated and pureedSaltGreen chilies 3-6Cumin seeds 1 teaspoonFennel seeds 1 teaspoonCloves 2Cinnamon 1Cardamom 3 crushedOnion 1 gratedGinger 2″ grated Coconut oil (preferably). Method: Blend ginger, onion, chilies, coconut, cumin and fennel seeds together. Set aside. Heat oil, in a wok…add cinnamon, cloves and cardamom. Wait till it […]
