Monday, November 20, 2017

Curry leaves mint coriander chutney recipe

Curry leaves mint coriander chutney
A chutney with all three most loved green curry leaves, mint and coriander that we all have in stock. You can keep curry leaves as fixed ingredient and use either coriander or mint alone too. Can make without coconut.
I always love the chutneys they serve in Murugan idli kadai. Have tried a lot of times to crack the recipe for one of their chutneys but always never get the same taste and texture. Even their coriander or curry leaves/ mint chutney is so delicious and balanced in taste, that we can eat their chutneys as such. No taste will be too much dominating. I haven't attempted to make their green chutneys, so thought of giving it a try. I have tried this chutney with small variations, but my result is not always the same. But every time, it turns tasty, that's enough right๐Ÿ˜‰.
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Friday, November 17, 2017

Milagu kashayam recipe home remedy

Milagu kashayam recipe
Milagu kashayam is a perfect home remedy for common cold and it's symptoms like fever, body pain, cough etc. With full video and step by step pictures.
Mom calls it milagu karukku kashayam. Sugar is caramelized (lmost burnt) and used in this kashayam. May be that's why the name karukku. Black pepper and cumin seeds are roasted until it crackles. Later powdered and boiled to make kashayam. I remember having this as a child, but always been forced to have this. Even though it's not that bad, when it's called as 'marundhu' (medicine) or kashayam, it's really allergic as a kid, right ๐Ÿ˜œmilagu-kashayam
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Tuesday, November 14, 2017

Khara pongal recipe hotel style

Khara pongal or ghee pongal made in restaurant/ hotel style with whole black pepper, cumin, green chilli, ginger and cashew nuts. Flavoured with asafoetida and curry leaves.
Mom makes pongal this way only from the day I know. I love both ven pongal and this version of pongal made with turmeric. Most of the hotels serve this type of pongal. That is they cook pepper, cumin and all together.
In hotels and in some households, they add half vanaspati or oil too, which gives a unique flavour that I like. But usually in our family, elders call it cheap to add vanaspati or oil and shout if the ladies adulterate the ghee pongal with oil or vanaspati. Somehow I love the flavour a lot.
In pongal, the texture is so important which I always struggle to get it right. I keep wondering why my pongal turn out dry instead of the moist juicy pongal. Then realised if dal is added more, it turns out dry. The rice also plays a main role, new rice variety doesn’t require much water while aged rice will take up more water.
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Sunday, November 12, 2017

Zaffron banana leaf Singapore restaurant review

Zafforn banana leaf is an Indian restaurant (Chettinad cuisine mainly) in partnership with Dr, Chef Damu, in Singapore at west, Jurong point. I was told that chef Damu himself curated the concept and recipes, that is having authentic dishes, adjusted to suit the local taste buds as well.
At Singapore we don’t miss eating Indian food outside as there is a whole lot of restaurants. Most of the Indian restaurants located in Little India, but throughout the Island, it’s very easy to find Indian food. Even food courts have Indian food section mostly because of the Indian population in Singapore.
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Friday, November 10, 2017

Garlic cheese dosa recipe

Garlic cheese dosa is a treat for garlic lovers with crisp fried garlic sprinkled all over dosa topped with cheese. Full video and step by step pictures.
My co-sis once told about this dosa that she gets in their favorite hangout spot in Mumbai. Later she sent me a picture of the dosa too. I was asking her the name of the food stall they get this garlic cheese dosa. I searched for this dosa in Instagram and found few pictures similar to that of the one she sent me through whatsapp.
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Wednesday, November 8, 2017

Sprouts broccoli paratha recipe

Stuffed paratha with moong sprouts and broccoli cooked with spices to make it suitable for Indian tastebuds. The dough also is made spicy to make it extra delicious and tasty.
I have not used sprouts in making paratha before. This is the first time. Always thought that rolling would become a problem. But when my relative friend Indhu told about this combo of broccoli and sprouts, it sounded really healthy and I was sure I will like it since I liked broccoli paratha.
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Monday, November 6, 2017

Lemon idiyappam recipe

Lemon idiyappam
Lemon idiyappam is simplest variety made with homemade idiyappam, rice noodles. Just like lemon rice, lemon idiyappam is also a quick fix, when idiyappam is ready. You can also use store bought rice sevai.
I make lemon idiyappam when ever I make idiyappam at home, along with sweet idiyappam, when I want to keep it simple. In my childhood days, mom makes lemon sevai, using the traditional way of making from scratch. It was delicious, never knew how much effort goes in. Now a days idiyappam itself have become luxury (special), with all these readymade idiyappam flour available in stores.
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Thursday, November 2, 2017

Cauliflower rasam recipe, South Indian rasam

cauliflower-rasam-recipe 
Cauliflower rasam recipe – A flavourful and light rasam which you can drink as such as soup too. With tiny cauliflower florets in it adding great texture and flavour to the rasam.
I tasted cauliflower rasam in Komala vilas in Singapore few years back. It was flavourful and quite new flavour to me as they had used some spices which I regularly do not add in rasam. Infact I didn’t try as I know Vj would not like it. But when I got Indian cauliflower in Little India, I was so desperate to try this cauliflower rasam. Just the tempering is quite different from the regular ones I make, but that is the one which makes this rasam so different from others.Inspired after watching this video, though I was not comfortable in pressure cooking, made it my way.
I loved it so much as soup, had twice as soup. The best part is
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