tastedishesofkerala.blogspot.com
KERALA TASTE BUDS: Sambar Sadam
http://tastedishesofkerala.blogspot.com/2013/03/sambar-sadam.html
Saturday, 2 March 2013. Sambar Sadam - This rice for sure will tickle the taste buds of all sambar lovers. Rice - 1 Cup. Tur Dhal - 1 Cup. Soak the Dhal for 3-4 hours before cooking). The Dhal should be soaked in hot water. Turmeric powder - ¼ tspn. Coriander powder - ½ tbspn. Chillie powder - ½ tbspn. Sambar powder - 2 Tbspns. Tamarind as big as a lime the Juice extracted. Mustard seeds – ½ - ¾ tspn. Curry Leaves - few. Asafoetida - a big pinch. Cashew nuts – 2 tbspns broken pieces. Good ,i tried it.
tastedishesofkerala.blogspot.com
KERALA TASTE BUDS: Mango Kichadi
http://tastedishesofkerala.blogspot.com/2012/02/mango-kichadi.html
Wednesday, 29 February 2012. Simple and Delicious Mango Kichadi for Onam celebrations. Curd ½ cup. Grated coconut ½ cup. Cumin powder ¼ teaspoon. Coconut oil 1 tablespoon. Mustard seed ½ teaspoon. Dry red chilly 2. Fenugreek powder ¼ teaspoon. Cut mango to small pieces. Cook mango in water with salt as required. Grind Ingredients 3 to fine paste. Add this to cooked mango. When it starts boiling, add curd and stir well. Pour it over the mango kichadi. Subscribe to: Post Comments (Atom). Milk Shake using B...
tastedishesofkerala.blogspot.com
KERALA TASTE BUDS: Green Chilly Pickle
http://tastedishesofkerala.blogspot.com/2012/02/green-chilly-pickle.html
Wednesday, 29 February 2012. Spicy Yummy Green chilli pickle. Just have a try. Short and fat green chillies - 2 cups. Pickle masala powder – 2-3 t. sp. Oil – 1 cup. Vinegar - 1 cup. Brine – ½ cup. Wet the masala powder with brine and vinegar. Slit the chillies and stuff them with the masala. Pack in a bottle. Warm the oil and pour over it. Add the rest of the vinegar and brine. Use after a week. Subscribe to: Post Comments (Atom). Subscribe Now: Feed Icon. Subscribe in a reader. GEET HUI SABSE PARAYI.
tastedishesofkerala.blogspot.com
KERALA TASTE BUDS: Nellikka Achar
http://tastedishesofkerala.blogspot.com/2012/02/nellikka-achar.html
Wednesday, 15 February 2012. Gooseberry pickle in Kerala style. Gooseberry - 3 lb. Chilli powder - 3/4 lb. Fried fenugreek powder - 4 dsp. Asafoetida powder - 2dsp. Mustard - 1 1/2 dsp. Salt - 1 dsp. Gingelly oil - 1 bottle. In a thava, fry thegooseberries each time in 4 oz. Of the oil. When they are soft to the touch, remove from fire. Mix all the ingredients along with salt. Heat the remaining oil, crackle the mustard and curry leaves and pour into the gooseberries. Put them in jars. Milk Shake using B...
tastedishesofkerala.blogspot.com
KERALA TASTE BUDS: Chicken 65 recipe
http://tastedishesofkerala.blogspot.com/2012/09/chicken-65-recipe.html
Sunday, 9 September 2012. Yummy Chicken curry. Even can try as snacks. 2 pounds skinless boneless chicken breast. 1 teaspoon Chili Powder. 1/2 teaspoon Black pepper. 2 Tablespoons Corn flour. 2 Tablespoons Refined Wheat Flour or all. 1 cup Butter milk. 1 Tablespoon Ginger Paste. 1 Tablespoon Garlic Paste. 1/4 teaspoon orange food coloring. 2 Tablespoons Vegetable Oil. 1 1/2 Tablespoons Lemon juice. Oil for deep frying. Labels: Non- Vegetarian Receipes. Subscribe to: Post Comments (Atom). Simple and Delic...
tastedishesofkerala.blogspot.com
KERALA TASTE BUDS: Pumpkin/Mathanga - Vanpayar Erisseri - Kerala Special Receipe
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Monday, 13 February 2012. Pumpkin/Mathanga - Vanpayar Erisseri - Kerala Special Receipe. Pumpkin/Mathanga– 250 gm, diced. Red chori /vanpayar – 1/2 cup. Green chillies – 3-4. Grated coconut – 1/2 1/2 cup. Garlic – 2 small cloves. Black pepper corns – 5-6. Cumin seeds – 1/4 tsp. Chilli powder – 1/4 tsp. Turmeric powder – 1/2 tsp. Dry red chillies – 4-5. Mustard seeds – 1/4 tsp. Curry leaves – 2 sprig. Oil – 1 tsp. Salt - to taste. 1 Pressure cook the vanpayar till done. Set aside. Subscribe Now: Feed Icon.
tastedishesofkerala.blogspot.com
KERALA TASTE BUDS: Malabar Chicken Biriyani
http://tastedishesofkerala.blogspot.com/2012/06/malabar-chicken-biriyani.html
Wednesday, 27 June 2012. This is for all Biriyani Lovers. Easy to make. Strictly follow the steps. Basmathi rice 1 kg. Biriyani Masala Paste 4tbsp. Green chilly, cinnamon, cloves, fennel, cardamom, peppercorn) 4tbsp. Ginger garlic paste 2 tbsp. Coriander leaves 50 g. Mint leaves 25 g. Black cumin seeds 1 tsp. Cinnamon stick 2 pieces. Cashew nuts kismis 50 g. Coriander powder 2 tbsp. Water (For rice) 1 litre. Put ginger garlic paste, curd and biriyani masala and turmeric powder, and coriander powder.
tastedishesofkerala.blogspot.com
KERALA TASTE BUDS: Nuchhina Unde
http://tastedishesofkerala.blogspot.com/2012/12/nuchhina-unde.html
Wednesday, 5 December 2012. Makes 30 Nuchhina Undes. Nuchhina Unde is a healthy, filling snack, and quite versatile too. You could either serve it as is, or drop it in a curry to add zing to the dish. It is typically added to magige huli and sambars. 2 cups toor dal (or 1½ cups toor dal and ½ cup chana dal for added taste). 189; cup grated coconut. 3-4 tbsp chopped coriander leaves. 2-3 tbsp chopped dill leaves (optional). 1 tsp grated ginger. A pinch of asafetida. Soak toor dal for 2-3 hours. Simple and...
