Author: vasanthee
Featured
ATHIRASAM INGREDIENTS: Raw rice 500 gms Jaggery 1 and 1/3 cup (Powdered) Oil for frying Sesame seeds 3 tbsp PREPARATION METHOD: Wash and soak rice in water for
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Featured
INGREDIENTS: Boiled rice 2 cups Besan flour 1 cup Roasted gram 2/3 cup Red chillies 8 to 10 Unsalted butter 75 gms (In room temperature) Sesame seeds 3
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Curries
MINT POTATO INGREDIENTS: Potato 250 gms Tomato 1 small Cumin seeds 1/2 tsp Pepper powder 3/4 tsp Mint leaves 10 Salt PREPARATION METHOD: Pressure cook potato and keep
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Salads
RADISH SALAD: INGREDIENTS: Raddish (4 inch length) 2 Sour thick curds 1/2 cup (One day old curd) Mustard seeds 1/2 tsp Turmeric powder A pinch
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Chutneys
INGREDIENTS: Grated coconut 1/2 cup Long red chilly 1 Roasted gram 1/3 of coconut Turmeric powder A generous pinch Thick tamarind extract 1/2 tsp Jaggery 1
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ADAI
INGREDIENTS: Boiled rice 1 cup Tuar dhal 1/3 cup Grated coconut 1/2 cup or a little more. Long red chillies 2 to 3 (As per requirement) Curry leaves
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Chutneys
TOMATO CHUTNEY II Ingredients: Ripe tomatoes 300 grams Long green chillies 2 (Or as per requirement) Bengal gram 1 and 1/2 tbsp Urad dhal 1/2 tsp Coriander seeds
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Chutneys
ONION CHUTNEY II INGREDIENTS: Big onions 2 Tomato 1 Small Urad dhal 2 tbsp Bengal gram 1/2 tbsp Red chillies 2 Salt Sugar 1 tsp Mustard
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Snacks
INGREDIENTS: Grated Senai kizhangu 1 cup Roasted gram flour 2 tsp Finely cut small onion 2 tbsp Finely cut ginger 1 tsp Chilly powder
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Rasam
INGREDIENTS: Cut small onion 1/4 cup Tomato 1 medium size Coriander seeds 2 1/2 tsp (Two and a half tsp) Cumin seeds 1 1/2 tsp(One and a half
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