Restaurant Style Ven Pongal – Secrets of Hotel Recipe
- 24
- November
- 2010
Ingredients: 1 c raw rice 1/4 c mung dal 1 c milk 1 chili chopped 2″ ginger grated few curry leaves 2 tsp pepper 2 tsp cumin seeds 1 pinch asafoetida salt to taste 10 cashew nuts 1/4 cup ghee Method Soak rice and lentil for about 40 minutes; Add just enough salt and cook the […]
Thakkali Adai Dosai – Spicy Treat
- 23
- November
- 2010
Also known as: Thakkali Paruppu Adai, Tomato Dosa, Tamatar Dosa. This recipe is shared by my family friend, back home. The whole time, I stood next to her and carefully watched as she cooked. She happily conversed and cooked a big batch of menu with so much ease!!! This particular recipe was quite interesting to […]
Stuffed and Fried Pomfrets / Vavaal Meen Nirachadhu
- 22
- November
- 2010
Also known as: Stuffed Pomfret Fry, Stuffed and Fried Pomfret Fish, Vavaah Meen Varuval. If you are a sea food lover, I bet this recipe is gonna be your favorite. It isn’t a complicated recipe, as it looks like one in the picture. All I did is marinated the fish couple of hours ahead and […]
Ramzaan Nombu Kanji – Vegetarian Version
- 21
- November
- 2010
Ramadan Kanji: Though personally I never appreciate the meatless version of Nombu Kanji, this was prepared for my relatives…who overwhelmingly asked me for a vegetarian version. I am glad that they liked it. So, here you go… Ingredients: Basmati rice 1/2 cupMung dal 1/4 cupFenugreek seeds 2 spoonsGreen chilies 6 slicedOnion 1 slicedGinger-garlic paste 1 […]
Plantain Stem Salad / Vazhai Thandu Thayir Pachadi
- 29
- October
- 2010
Vazhai Thandu Thayir Pachadi:(Reposting) Plantain Stem with Yogurts. Ingredients: Tender plantain stem 60 cms Yogurts 5-7 cups Salt as per taste Green chilies 6 finely chopped Mustard seeds 1 spoon Cumin seeds 1 spoon Chana dal 2 spoons Urad dal 2 spoons Asafoetida 1/2 spoon Curry leaves few Sesame oil fews spoons. Method: Clean and […]
Iddiyappam / String Hoppers / Sandhagai / Sevai
- 23
- October
- 2010
Iddiyappam:(Kerela Style) Idiyappam. Sevai. Semiya. Sandhagai. Coimbatore Special Sandhagai. Sri Lanka String Hoppers. Ceylon Hoppers. Ingredients: Mill Ground Fresh Rice Flour – 1 cup Salt as per taste Warm water Ghee few spoons. Traditional ‘Iddiyappam-Pressing Mold’ Steam Cooker – with Iddiyappam plates/Idly plates. Method: Steam the raw rice flour for about 10 minutes. In an […]
Plantain Flower Stir-Fry / Vazhaipoo Thoran / Vazhaipoo Poriyal
- 21
- October
- 2010
Vazhaipoo Thoran: Ingredients: Plantain flower 1 largeCoconut 1 large – gratedGreen chiliesShallots 1 or two (optional)Ginger 1″ gratedSaltTurmeric powder 1 pinchCumin seeds 1 spoonMustard seeds 1/2 spoonCurry leaves fewCoconut oil few spoons. Method: Clean the plantain flower, wash and finely chop them. Leaves them in cold water until cooking…to avoid discoloration. In a wide wok, […]
Dear Friends, Thanks for all the love, mails, personal queries and wishes while I was gone…I enjoyed my vacation to the core:) India trip was great, and I had good time with my family:) Ever since I landed there…was always on the run, visited too many places this year…temples and temples and more temples (Dad’s […]
Paneer Do Pyaaz
- 10
- October
- 2010
Ingredients: Paneer / cottage cheese – sliced into desired length Onions 2-4 sliced Ginger 1″ size peeled and grated Garlic 3-5 beads minced Salt Tomato 1 sliced Chili powder 1 spoon Food color 1 pinch Green chilies and curry leaves – fried Cilantro leaves to garnish Ghee 1/4 cup Method: Heat a large, heavy bottomed […]
Restaurant Style Mysore Bonda
- 03
- October
- 2010
Ingredients Urad dal 1 cup Salt Ginger 2″ peeled & chopped Whole peppercorns 1 spoon Cumin 1/4 spoon Asafoetida 1 pinch Coconut 4″ piece finely chopped Curry leaves few Sago 1 spoon – powdered(gives crunch on the crust) Rice flour 2 teaspoons – gives reddish tint Oil for deep frying Method Soak urad dal and […]
