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the AROMA from the iyer's Kitchen

The AROMA from the iyer's Kitchen. Thursday, November 24, 2011. Dry red Chilies:2-3 ( depending on its size and your taste). Dhaniya (Coriander seeds):1 tbsp. Toor dal: 1 1/2 tbsp. Sadakuppai (Dill seeds): 1 tbsp. Curry leaves: 1 sprig. Tamarind extract: 1 1/2 tsp dissolved in 250ml water ( or medium lemon size tamarind ball). Mustard seeds: 1 tsp. 1In a kadaai roast peppercorns, red chilies, toor dal, dhaniya in very little oil. Remove them from the stove and store them separately. Dry red chilies: 2-3.

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the AROMA from the iyer's Kitchen | aathusamayals.blogspot.com Reviews

<META> DESCRIPTION

The AROMA from the iyer's Kitchen. Thursday, November 24, 2011. Dry red Chilies:2-3 ( depending on its size and your taste). Dhaniya (Coriander seeds):1 tbsp. Toor dal: 1 1/2 tbsp. Sadakuppai (Dill seeds): 1 tbsp. Curry leaves: 1 sprig. Tamarind extract: 1 1/2 tsp dissolved in 250ml water ( or medium lemon size tamarind ball). Mustard seeds: 1 tsp. 1In a kadaai roast peppercorns, red chilies, toor dal, dhaniya in very little oil. Remove them from the stove and store them separately. Dry red chilies: 2-3.

<META> KEYWORDS

1 sadakuppai rasam

2 ingredients

3 whole peppercorns 4 5

4 hing 1 2 pinch

5 ghee 1/2 tsp

6 oil 1 tsp

7 for tempering

8 procedure

9 no comments

10 salt to taste

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sadakuppai rasam,ingredients,whole peppercorns 4 5,hing 1 2 pinch,ghee 1/2 tsp,oil 1 tsp,for tempering,procedure,no comments,salt to taste,hing 1 pinch,eat well,for dry roasting,red chilies 1 2,green chili 1,for garnishing,chakra pongal,ghee 2 3 tbsp,bugs

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the AROMA from the iyer's Kitchen | aathusamayals.blogspot.com Reviews

https://aathusamayals.blogspot.com

The AROMA from the iyer's Kitchen. Thursday, November 24, 2011. Dry red Chilies:2-3 ( depending on its size and your taste). Dhaniya (Coriander seeds):1 tbsp. Toor dal: 1 1/2 tbsp. Sadakuppai (Dill seeds): 1 tbsp. Curry leaves: 1 sprig. Tamarind extract: 1 1/2 tsp dissolved in 250ml water ( or medium lemon size tamarind ball). Mustard seeds: 1 tsp. 1In a kadaai roast peppercorns, red chilies, toor dal, dhaniya in very little oil. Remove them from the stove and store them separately. Dry red chilies: 2-3.

INTERNAL PAGES

aathusamayals.blogspot.com

1

the AROMA from the iyer's Kitchen: Saypankezhangu (Taro Root) Podi Kozhambu

http://aathusamayals.blogspot.com/2011/11/saypankezhangu-taro-root-podi-kozhambu.html

The AROMA from the iyer's Kitchen. Tuesday, November 22, 2011. Saypankezhangu (Taro Root) Podi Kozhambu. Taro root: 9-10 (boiled) cut in to bite size chunks. Tamarind : medium lemon size or 1.5 table spoon (tamarind extract) dissolved in about 250 ml of water. Turmeric powder: 1/4 tea spoon. Pepper corns: 1/2 table spoon. Dhaniya(coriander seeds): 1 table spoon. Fenugreek seeds: 1/4 tea spoon. Bengal Gram/Channa Dal: 1 1/2 tea spoon. Urad dal: 1 1/2 tea spoon. Mustard seeds: 1 tea spoon. Oil- 1 tea spoon.

2

the AROMA from the iyer's Kitchen: Molagu Kozhambu (Pepper Kozhambu)

http://aathusamayals.blogspot.com/2011/11/molagu-kozhambu-pepper-kozhambu.html

The AROMA from the iyer's Kitchen. Tuesday, November 22, 2011. Molagu Kozhambu (Pepper Kozhambu). Whole pepper corns- 1 1/2 tsp. Dry red chilies: 2-3. Dhaniya ( coriander seeds): 2 tbsp. Toor dal: 2 tsp. Urad dal: 1 tsp. Tamarind- Medium size lemon or 2 tsp extract. Curry leaves: 1 sprig. Seseme oil: 4-5 tsp. Mustard seeds: 1 tsp. 1Roast whole pepper, red chilies, dhaniya, toor dal, urad dal with very little oil. 6 Once the oil starts to separate out of the mixture, turn it off and add a pinch of hing.

3

the AROMA from the iyer's Kitchen: Sadakuppai Rasam

http://aathusamayals.blogspot.com/2011/11/sadakuppai-rasam.html

The AROMA from the iyer's Kitchen. Thursday, November 24, 2011. Whole peppercorns: 1 table spoon. Dry red Chilies: 2-3 ( depending on its size and your taste). Dhaniya (Coriander seeds):1 table spoon. Toor dal: 1 1/2 table spoon. Sadakuppai (Dill seeds): 1 table spoon. Curry leaves: 1 sprig. Tamarind extract: 1 1/2 tea spoon tamarind extract dissolved in 250ml water (or medium lemon size tamarind ball). Ghee: 1/2 tea spoon. Mustard seeds: 1 tea spoon. 3 Grind the above mentioned masala in to a fine paste.

4

the AROMA from the iyer's Kitchen: MUSHROOM SOUP!!

http://aathusamayals.blogspot.com/2010/11/mushroom-soup.html

The AROMA from the iyer's Kitchen. Sunday, November 7, 2010. Button/Portobello Mushrooms - 2 cups (finely cut). Garlic - 4-5 cloves ( chopped in to small pieces). Onion -1 finely cut (medium sized). Milk (2% should be good) -150 ml. Water - 175 ml. Corn Flour - 2 tsp. Green Chillies - 1 (finely chopped or slitted vertically). Salt - to taste. Pepper powder - to taste. Butter - 1 tbsp. 1 Heat oil in a deep non-stick dish and add onion,garlic, green chillies to it and a pinch of salt to it.

5

the AROMA from the iyer's Kitchen: Garlic Rasam

http://aathusamayals.blogspot.com/2010/01/garlic-rasam.html

The AROMA from the iyer's Kitchen. Monday, January 4, 2010. Garlic flakes - about 15-20 medium sized. Toor Dal: 1 tsp. Tamarind Paste- 1 or 1 1/2 tbsp. Tomato- 1 or 2 (based on the size). 1 Heat oil in Kadai and add pepper, red chili, dhaniya, toor dal and fry them in the above mentioned order. 2 Allow the mixture to cool down and grind it into a coarse paste. 1 Take the cooking vessel and add garlic and also some water such that the garlic is just immersed in the water. Posted by Bhargavi Krishnan.

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the AROMA from the iyer's Kitchen

The AROMA from the iyer's Kitchen. Thursday, November 24, 2011. Dry red Chilies:2-3 ( depending on its size and your taste). Dhaniya (Coriander seeds):1 tbsp. Toor dal: 1 1/2 tbsp. Sadakuppai (Dill seeds): 1 tbsp. Curry leaves: 1 sprig. Tamarind extract: 1 1/2 tsp dissolved in 250ml water ( or medium lemon size tamarind ball). Mustard seeds: 1 tsp. 1In a kadaai roast peppercorns, red chilies, toor dal, dhaniya in very little oil. Remove them from the stove and store them separately. Dry red chilies: 2-3.

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