As many you know that we group of friends started a new event named as Tamizhar Samayal Tuesday happenings at 2nd and 4th Tuesday of ev...
விடுமுறை நாளில் சமைத்து சாப்பிட மொ ற மொ ற... தால் நா சமோசா (Dal Na Samosa) தயாரிக்க-தேவையான-பொருட்கள் (24 மினி சமோசா செய்ய): 1. கடலைப்பரு...
Verum Arisi adai means, it has only rice (rice -> Arisi in tamil). Usual dosa batter couples rice and urad dal. Since this has only rice. It is called so. This is age old recipe from my paati ma. Happy to share with you all. Believe me or not, like all other kids, I had aversion of eating greens in that age, so my grand ma made me a special version of this dosai / adai without the greens. But I missed it eating with greens all these years, because you never feel the bitterness of the drumstick leaves in this dish. It will be just eating the verum arisi dosai, but you will still gain the nutrients from the drumstick leaves. So don’t create separate version for kids, they will definitely eat this. To soak and grind: · Rice – 3 cups (Parboiled rice) · Fenugreek seeds – 1 tsp Other Ingredients: · Drumstick leaves – 1 cup (Leaves removed from the stem) · Grated coconut – 1 cup · Salt to taste Method: Wash and soak rice and fenugreek at least for 3 hours. Grind the rice and fenugreek seeds into a smooth paste, adding enough water. Remove the drumstick leaves from the stem and rinse well in the running water and keep it aside Grate the coconut. Add the drumstick leaves and coconut in the rice batter. Add enough salt. Add enough water. The batter should not be in too running. There is no fermentation required for this recipe. So you can use immediately after grinding. You can also store the batter for couple of days in fridge and use. Heat a dosa tawa. Sprinkle little water in the tawa. Spread carefully from the centre. This is thick batter and also it has leaves in it. So you cannot make it a big dosa. So gently spread it. It will be more like oothappam. Drizzle some oil and close with the lid. Cook in medium flame for a less than a min. Flip the side and again close with the lid. Cook for 1 min and take it from the tawa. Sprinkle some water in tawa before making each dosa, as you cannot spread the batter if the tawa is very hot. You will get better idea with 1 or 2 attempts. Serve it hot with chutney of your choice. Ours was a spicy tomato chutney. Yumm……..
Millets are getting enough popularity these days.. though it used to be a staple in India many many years ago, it was forgotten quite sometime and now all of a sudden its gaining track again because of its immense health benefits. Millets / Siru Dhanyam(in tamil) are a group of cereals which are tiny grains, usually cultivated in dry climate...
This is one dosa which can be made in a jiffy, so easy to make and taste really good..Very healthy too..Hope you will try this and let me know how it turns out for you.. Preparation Time : 10 mins Cooking Time : 2 to 3 mins per dosa Serves : 4 to 5 Ingrediants: Wheat Flour / Atta – 1 cup Rice Flour / Arisi Mavu – 2 tblspn Asafoetida / Hing / Kayam - a pinch Salt to taste Water as needed Oil- for frying For Crushing: Whole Pepper / Mullu Milagu – 1 tsp Cumin Seeds / Jeerakam – 1 tsp Onion – 1 Green Chilli – 1 Curry Leaves a handful Ginger - 1 tblspn (optional) Coconut - 2 tblspn gratedCoriander Leaves – 3 tblspn Method: Take pepper and cumin in a blender and crush lightly. Now take this in a bowl. Add in the remaining ingredients and pulse few times to it is crushed, take it in the same bowl. Add all the ingredients in except oil and make it into a thin batter. The batter should not be thick it should be watery in consistency. Now heat a tawa. Spread little oil over it.. Pour a ladleful of batter in it from a height so it spreads thinly. Drizzle some oil and Cook it for 3-4 mins on one side until the bottom turns little crispy and golden brown. Flip it over and cook for 2 mins on other side too. Finish the entire batter like this. Serve it with coconut chutney or sambar.
Mousse estilo Ferrero de chocolate y avellanas de Petit Fit
A Food blog for daily cooking which has both south Indian recipes,North Indian recipes & simple baking recipes with step wise pictures.
This is coconut burfi with a twist. We had so much leftover candied cashews from mundiri paruppu thenga koodu. So made use of ...
A delicious and slurpy soup with a spicy, savory and slightly sweet broth. Served with bok choy and shishito peppers, be prepared for a very flavorful and delicious dish. Inspired by Thai cuisine.
Crispy Onion Bhajis make the perfect naturally gluten free and vegan snack or starter. Light, crispy, and completely moreish!
A surprising flavour combination that's knock-your-socks-off-good: Finely shredded cabbage and carrot are tossed with a spiced coconut Indian "sambal" of sorts. Based on the traditional Indian Thoran dry curry, this Indian Salad ridiculously delicious!Note: Pictured salad is a double batch of the recipe written below
Prawn Pepper Fry or the Chettinad Eral Varuval is another of the seafood recipes from the cuisine of Chettinad. Made with typical chettinad spices
This amazingly delicious Massaman Curry with Roasted Potatoes is entirely vegan, gluten free, and a must make not only for curry lovers. Perfect meal prep and work lunch recipe.
Spicy garlic paneer is a quick starter you will love! Paneer tossed in a spicy, flavorful and delicious garlic sauce. Serve it as a starter or as a side.
easy chaat chutney recipes | basic 3 chutney recipes for chaat | chaat ki chutney
Recipe video above. Vindaloo is a traditional Indian curry that's not for the faint hearted! Big, bold curry flavours. Deep, vibrant red colour. Chunks of beef slow cooked to fall apart perfection. And yep, it's spicy! For serious curry lovers, it's hard to top this. As with all curries, use fresh spices for the best results (yes, spices fade in flavour over time). And no, unfortunately this won't work in a slow cooker, pressure cooker or instant pot (Note 7).Serve with naan for mopping and yogurt for cooling. ** SPICE WARNING!!! Read Spiciness note below. **
A simple, quick & healthy snack that you can put together in minutes. Winter is fast approaching and the outside gets dark so quickly these days that I often get confused with time. Thanks to the recent "fall-back" time changes; my mind & body are adapting to the changes at its own pace. So, when I decided to make this potato & corn fritters, the time was four in the evening and the outside was getting darker by the minute. I made just 4 fritters (that you see in the picture) in 15 mins so that I could click them in some decent light. Now looking at the pics, I am happy that I made the most of the evening!! Serving suggestion For the side, I made a quick guacamole with mashed avocado, lime juice & salt. I must say, the combo was very good and filling! I couldn't click a picture of fritters with the side, as the outside was very dark already; Moreover, we were busy munching the fritters that I didn't care much about the pics. Variations - Replace potatoes with sweet-potatoes, yam, taro-root (or) other similar root vegetables. - You can also add 1/4 cup of cheddar cheese/paneer for added flavor boost. - Replace red chilli powder with finely chopped green chillies / jalapenos. Basic Info Complexity - Simple Prep time - 15 mins Cook time - 20 mins Serves - 20 - 22 fritters Ingredients Potatoes - 1 packed cup (shredded, I used 1 big russet potatoes) Corn kernels - 1 heaped cup (fresh / frozen) Turmeric powder - 1/4 tsp Red chilli powder - 1/2 tsp Salt - 1 tsp Cooked rice - 1/4 cup (replace it with cooked oats / 1 egg) All purpose flour - 1/4 cup Cilantro - 1/8 cup (finely chopped) Mint - 1/8 cup (finely chopped) Bread crumbs - 1/8 cup Ginger - 1 tsp Oil - for shallow frying Method First step is to take the moisture & water-content out of the shredded potatoes, which is very essential for crispy fritters. Place shredded potatoes between 2 clean & large kitchen towels and press/wring it tight. This helps in getting fair portion of moisture out of the potatoes. Next, take a big bowl and mix all of the ingredients (except oil) well. Don't add water. In a flat & shallow pan, add oil, as much you would need for shallow frying. When the oil hot enough, take a small ball of the mixture, flatten it between your palm and gently transfer it to the oil. Shallow fry until both the sides are golden brown. You can also fry more than one at the same time, but do not over-crowd the pan. Drain excess oil in a kitchen towel and enjoy, while its hot! Note: - Always fry on medium heat.
easy bread balls recipe | bread potato balls | bread bites recipe
Amazing, rich, flavorful vegan "barbacoa" with spices, chipotle peppers, lentils, and shredded carrots! The perfect plant-based "meat" for taco night!
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Vendakkai Mor Kuzhambu, mor kulambu, kolambu, more kuzhambu south indian recipes, easy indian recipes, rice dish, acccompaniments, okra
This quick and easy pad prik haeng recipe delivers a delicious Thai spicy crispy chicken stir-fry, ideal for a spicy chicken dinner any night of the week.
Punjabi samosa are crisp fried Indian snack with a spicy potato peas filling. This recipe will give you flaky & crisp samosa that are full of flavors. Serve these with green chutney or mint chutney. You can also air fry or bake these.
Iyengar style, flavourful pepper gravy/Milagu kuzhambu for rice!
Samayal Red Split Lentils | Masoor Dal 1 kg රතු පරිප්පුஸ்ப்ளிட் பருப்புLentilles rouges fenduesLentejas rojas partidasRote Spaltlinsen
