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 […]
Radish Thokku / Mullangi Thokku
- 28
- September
- 2010
Mullangi Thokku: Ingredients: Daikan radish 1 cup slicedPurple onions 2 slicedCurry leaves fewSaltTurmeric powder 1/4 spoonChili powder 1 spoonOil few spoonsMustard seeds 1/4 spoonCumin seeds 1/4 spoonCilantro leaves few. Method: In a wide wok, heat oil and add the spces, let them crackle…add curry leaves too. Further add onions and radish…stir fry for few minutes, […]
Kothu Roti – Leftover Magic
- 26
- September
- 2010
Ingredients Chappathis 4-6 Green chilies 3 finely chopped Curry leaves 1 cup Onion 2 finely chopped Tomato 1 finely chopped Ginger-garlic paste 1 spoon Salt Turmeric powder 1/2 spoon Chili powder 1 spoon Garam masala powder 1/2 spoon Coriander powder 1 spoon Cumin seeds 1/2 spoon Eggs 3 boiled and sliced Cooked minced meat/Mutton keema […]
Thai Style Bok Choy and Shrimps Fried Noodles
- 22
- September
- 2010
Bok Choy and Shrimps Fried Noodles: Ingredients: Noodles – a bunchBok choyCarrotBeansCabbageBell peppers/CapsicumEggs 2 – scrambledShrimps with shells 1 cupSesame oilChinese 5 spice powderRed chili flakesGinger 1″ gratedGarlic 2 mincedThick soy sauceChili sauceGarlic-sesame soy sauceHoney 1/2 spoonGrated peanuts 1 cupChili flakes 2 spoonsGreen onions to garnish. Method: Cook the noodles alias pasta as per the […]
Urulai Kizhangu Podimass / Alu Subzi / Mashed Potato Fry
- 19
- September
- 2010
Potato Podimass: Ingredients: Potatoes 3-4 boiled, peeled and mashedSaltPepper powder 1-2 spoonsOnion 1 finely choppedGreen chili 1-3 slicedGarlic 4 cloves mincedCurry leaves fewChana + Urad dal 1-2 spoonsCumin seeds 1/2 spoonMustard seeds 1/2 spoonOil few spoons. Method: In a wide wok, heat oil and temper all the spices mentioned. Once they crackle and pop…add the […]
Fried Mint Chicken – End up Eating it Daily:)
- 17
- September
- 2010
Shallow Fried Mint Chicken: On the other day,…I was experimenting with my favourite bird’ with some home grown herbs. Surprisingly, the result was amazing. So, just wanna share the recipe with you all…one teeny thing, please don’t misjudge with my stupid pictures here…the food was really very tasteeee, sometimes its hard to capture all the […]
