Jangiri – Reflecting Family Legacy
- 22
- April
- 2010
Jaangiri: Jangri. Jahangiri (as Mughal King Jahangir introduced this sweet). South Indian Jilebi, South India Jilebi. Jahangiri. I have been wanting to make this sweet’ for a very long time. Hmmmm, it was bit tricky to make that perfect swirl. As a teenager, my very first attempt to make jangiri at home was a complete […]
Grilled Salmon – Just Two Minutes
- 21
- April
- 2010
Grilled Fish:I roamed a lot during my stay at Cincinnati (couple of weeks ago), ate at every possible nook and corner (restaurants ofcourse) of the city, to my heart content…but believe me, nothing matched this simple home-made dinner! Well, after that hectic travel, mental pressure, cramps, work load (if that counts) and what not…I was […]
Korma + Dhall = Kadappa:(Tamil Nadu Style) Moong Dal Korma. Mung Dal Kurma. Kadappa Chutney Kadapa/Cadappa Kuruma Kuzhambu. Kadappa Kuzhambu. Kadappa Curry. Tanjore Kadappa. Mayavaram Kadappa. Dedicating this recipe to my Late. AuntieThis is one of the long lost recipe in my family. My Dad used to rave about his childhood food ‘Urulai Kizhangu Kuruma […]
Shahi Moti Biriyani / Pilaf of Pearls – Awadh Special
- 17
- April
- 2010
Pearl Biriyani:(Chicken Kofta Biriyani) Kofta Biriyani. Awadh Pearl Biriyani. Shahi Biriyani Badshahi. Shahi Kebab Biriyani. Needless to say that Mughalai Cuisine revolutionsed Indian cooking culture and eating habits. This speciality ‘Moti Biriyani’ is a little remembrance from the past…During Mughal rule, royal cooks kept experimenting a lot in the kitchen, many native recipes were improved […]
Dahi Vada: My Dad visited me recently during this spring break. In spite of all his obligations, working commitments and time schedule…he made it. These 15 days has been an ultimate gift:) We just goofed around a little, did some trekking, lot of gardening, walked into the woods and talked talked talked all day & […]
Madras Masala Paal – Spiced Milk
- 14
- April
- 2010
Saravana Bhavan Style Masala Paal: Towards Madras, many highway restaurants have this special beverage on their menu ‘Spiced Milk’. The milk is reduced into half of its original content by constant boiling over low heat. The addition of almond puree, piyal seeds, saffron and cardamom makes it highly flavorful. They smartly place their huge vessels […]
Orange Pudding – Happy Tamizh New Year
- 14
- April
- 2010
Kamala Pazha Payasam: Kamla ka Kheer. Orange Pudding. Orange Payasam. Ingredients: Sweet oranges – peeled & cored 1 cupCondensed milk 1/2 cupMilk 2 cups – reduced into half & ChilledSugar – I didn’t use any, as condensed milk had enough. Method: Mix the heavy milk with condensed milk…beat till frothy. Add the orange flesh, yeah […]
Kozhi Chukka Varuval – Seriously Good Chicken
- 13
- April
- 2010
Ingredients: Chicken (thighs, chunks) 1 cup Salt Green chilies 3 crushed Onion 1 small grated Mint – paste Yogurts – 1 cup Ginger-garlic paste 1 spoon Pepper powder (optional) Lemon juice Curry leaves, Sliced ginger to garnish Oil for shallow frying Methed Marinate the meat for couple of hours using all the ingredients mentioned above(except […]
Kattu Saadham – Olden Days Travel Food
- 12
- April
- 2010
Kattu Soru: Kattu Choru’ literally means ‘Pack Rice’. In olden days, this is one of the method to preserve the food’ for their long journies. The strong spices and tamarind kept their food fresh and aromatic for days. Especially in tropical weather, food goes rancid very quickly…we tend to heat food for long time with […]
Nilgiri Egg Korma – Eggs in Herbs based Curry
- 08
- April
- 2010
Eggs in Mint based Curry: Nilgiri Eggs. Eggs Neelgiri. Mutta Pudhina Curry. Nilgiri Egg Korma Ingredients: Hard boiled eggs 4Curry leaves 2 twigsCloves 5Cinnamon sticks 2Green cardamom 6-7 pods crushedBay leaves fresh 2-3 leavesStar anise 1 Fennel seeds 2 spoonsGreen chilies 6-8 gratedOnion 1 large gratedGinger 2″ minced/pasteGarlic 4-6 cloves minced/pasteTomato 1 large chopped/pureeSaltTurmeric 1/4 […]
