Methi Miriyalu Annam – Therapeutic Meal
- 20
- May
- 2010
Menthulu Miriyalu Annam: Fenugreek Greens Pepper Rice. Methi Saag aur Kali Mirch ka Chaawal. Vendhaya Keerai-Milagu Saadham. Ingredients: Rice – cooked 2 cupsGreens 2-3 cupsOnions 2 slicedPeppercorns 1 fistful Cumin seeds 1 table spoonThuval dal 1 table spoonCoriander seeds 2 spoonsFenugreek seeds 1 spoonAsafoetida 1/2 spoonSalt to tasteGhee. Method: Dry toast the above mentioned spices […]
Badami Beet Root Korma
- 20
- May
- 2010
Beet Root Almond Kurma: Ingredients: Beets 3 mediumOnion 1 large gratedGinger-garlic paste 1/2 spoonTomatoes large 2Almonds/cashew nuts 5-7 pastePoppy seeds 1/2 spoonSaltTurmeric 1/2 spoonChili powder 1 spoonCoconut milk 1 cupCloves 3Cinnamon 1 stickFennel seeds 1 spoonBay leaves 2Ghee 1 spoonCilantro leaves to garnish. Method: In a vessel, heat ghee. Add the whole spices. Then followed […]
Jil Jil Jigarthanda – Madurai Special
- 19
- May
- 2010
Jigarthanda:(Regional Delicacy) Madurai Special Jigarthanda: Jigar – means Heart, Thanda – means cold. This regional special drink is considered soothing to heart. Many ingredients present in it are natural body coolants. In a tropical climate like India, it becomes as a perfect summer drink. And coming to the recipe, no body knows completely till today…as […]
Also known as: Green Plantain Stir-Fry. Kacha Kela Subzi. Aratikaya Kura. Vazhaikai Poriyal. Vazhaikai Karamadhu. Iyengar Vazhaikai Poriyal. Ingredients: Green plantain 2 Ginger 2″ grated Chilies 2 finely chopped Turmeric 1/4 spoon Salt Chana dal 2 spoons Urad dal 2 spoons Mustard Asafoetida 1 pinch Curry leaves Grated Coconut few tsp Oil few spoons Method: […]
Ingredients Milk 4 cups Cashew nuts 10 Almonds 10 Poppy seeds 1 spoon Pumpkin seeds 1 spoon Peppercorns Rose petals few/rose water few spoons Cardamom pods 3 Cinnamon sticks 2 Sugar to taste Saffron few strands Method Soak the nuts in warm milk for couple of hours. Wet grind these to thick paste. Now mix […]
Arbi Subzi / Sembu Roast / Taro Roots Fry
- 17
- May
- 2010
Collacassia Varuval: Taro Roots Varuval. Sembu Varuval. Sepankizhangu Varuval. Arbi Subzi Ingredients: Taro roots 5-7Garlic 7 cloves crushedGinger 2″ gratedSaltTurmeric powderChili powderCorinader powderCumin seeds powderPepper powder Tamarind paste 1/4 spoonMustad seeds Cumin seedsCurry leavesOil few spoons. Method: Boil the roots and peel of their skin, slice them down. In a wide wok, heat oil and […]
Stuufed Eggplants: Stuffed Brinjal. Stuffed Baingan. Karhirikkai Nirachadhu. Sometimes, I feel awkward to post my regular cooking!!! I know its not blog-worthy:( But you see, when you live in a new nation…things are not the same! Spotting native stuff happens only after some time consuming travel(atleast in my place). And of course its very fascinating […]
Indian Broad Beans Curry/ Avaraikai Curry
- 14
- May
- 2010
Chikudukaya Curry: Chikudukaya kura. Avarikai Curry. Pattai Avarai kai Vadhakkal. Indian Broad Beans Salan. Snow Peas Curry. Today’s recipe is one kind of curry that I used to whip in no time. I used to make this kind of quick fix subzi and curry back then…when I didn’t own a mixie(blender)!! Now, with so many […]
Egg Drop Soup / Indo-Chinese Egg Soup
- 13
- May
- 2010
Egg Drop Soup:(Indo-Chinese Style) I am happy to share my brother’s recipe, today. When I was in college, myself and Pari(my brother)used to bump into each other, only during long weekends. So, whenever I head home, the first few days will be lot fun with my brother…gossiping, shopping, teasing, playing cards, carom etc. But somehow, […]
Hyderabad Lukhme / Meat Pockets – Exciting Snack
- 13
- May
- 2010
Lukhme:(Hyderabad Special) Ramadhaan Meat Samosa. Ramzaan Snacks. Another exciting recipe from the city of Char Minar. Though there is no much difference between Meat Samosa and Lukhmi(technically), but lukhmi is often made with whole wheat atta (which makes it a healthy choice) and definitely its of this square shape. Well, just like Hyderabad Haleem, it […]
