avaneeshkitchen.blogspot.com

Alamelu Mangai's kitchen

Monday, March 26, 2012. Is yet another chaat recipe from Mumbai. It is a Very famous indian snack and tasty evening snack which is enough to cover up your evening hunger need.This is the combination snack made with thick ragda, potato patty (Aloo Pattie) and variety of spicy chutneys is a delightful experience to taste in every spoon. 2 to 4 leaves. 2 tsp chopped finely. 3 to 4 cloves finely chopped. 3 no finely chopped. 1 cup finely chopped. 1 big finely chopped. Row 2, cell 2. Whole Dried White Peas.

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Monday, March 26, 2012. Is yet another chaat recipe from Mumbai. It is a Very famous indian snack and tasty evening snack which is enough to cover up your evening hunger need.This is the combination snack made with thick ragda, potato patty (Aloo Pattie) and variety of spicy chutneys is a delightful experience to taste in every spoon. 2 to 4 leaves. 2 tsp chopped finely. 3 to 4 cloves finely chopped. 3 no finely chopped. 1 cup finely chopped. 1 big finely chopped. Row 2, cell 2. Whole Dried White Peas.

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9 mustard seeds

10 cumin seeds

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Alamelu Mangai's kitchen | avaneeshkitchen.blogspot.com Reviews

https://avaneeshkitchen.blogspot.com

Monday, March 26, 2012. Is yet another chaat recipe from Mumbai. It is a Very famous indian snack and tasty evening snack which is enough to cover up your evening hunger need.This is the combination snack made with thick ragda, potato patty (Aloo Pattie) and variety of spicy chutneys is a delightful experience to taste in every spoon. 2 to 4 leaves. 2 tsp chopped finely. 3 to 4 cloves finely chopped. 3 no finely chopped. 1 cup finely chopped. 1 big finely chopped. Row 2, cell 2. Whole Dried White Peas.

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avaneeshkitchen.blogspot.com

1

Alamelu Mangai's kitchen: About Me

http://avaneeshkitchen.blogspot.com/p/about-me.html

I am Alamelu Mangai. Currently staying in massachusetts , boston .I am basically from Trichy (India) and i done my bachelor's degree in Mookambigai,during my college days i use to help my mom in cooking.My mum love my carrot halwa. wen i made it 1st time it came out lovely. I got married, and that is when i started exploring my cooking skills ( may be to impress my husband, my in-laws ;-) wen they came to U.S ). I am in boston with my husband. After i started blog i learned new recipes.

2

Alamelu Mangai's kitchen: Meen Kuzhambu /Fish Curry

http://avaneeshkitchen.blogspot.com/2012/03/meen-kuzhambu-fish-curry.html

Wednesday, March 21, 2012. Meen Kuzhambu /Fish Curry. 5 to 6 nos. 2 to 3 nos. 5 to 6 nos. Ingredient II :(Grind it). 1 full fish ( i used head and 2 to 3 pieces). Wash the fish with some stone salt. Marinate with give ingredient for marination. Cut the shallots , tomato and peel the garlic. Grind the ingredient for grinding. Heat the sesame oil in the pan, once it heated add fenugreek , curry leaves, mustard seeds. Now add the garlic saute for a min. Add Onion saute , add tomato saute until it mashed.

3

Alamelu Mangai's kitchen: Beans Carrot Poriyal

http://avaneeshkitchen.blogspot.com/2012/03/beans-carrot-poriyal.html

Sunday, March 25, 2012. 4 to 5 nos. Wash the beans and carrot, peel the skin of the carrot. Cut the beans and carrot into small . Heat oil in the pan. Add mustard seeds, Once it pop it out. Add fennel seeds, Urad dhal, curry leaves. Now add the cut beans and carrot in it fry in the oil for 5 to 10 min. Then add the Chilli powder , coriander powder, turmeric powder and salt to it. Fry for few more min. Now add little bit of water to it. Cook until the water in done and oil spray out of the veg.

4

Alamelu Mangai's kitchen: Black Chana pulao

http://avaneeshkitchen.blogspot.com/2011/02/ingredients-rice-1-14-cup-black-channa.html

Tuesday, February 22, 2011. 4 to 5 cloves. Soak the channa/ chickpeas overnight. Pressure cook the chana dhal with little salt. Wash and soak the rice for about 30 minutes. Heat oil in cooker, Add cloves, cinnamon and cardamom one by one. Add onions and tomato and saute for few mins. Heat 1 tbps of ghee add thr rice fry it and keep it aside. Grind all the ingredient TO GRIND. Heat oil in tha pan add the spices, fry it . Then add onion fry untill it transparent. Now add the rice. Keep posting your comments.

5

Alamelu Mangai's kitchen: Sweet Puffs

http://avaneeshkitchen.blogspot.com/2010/12/sweet-puffs.html

Monday, December 13, 2010. Dry roast the cashwnut , pistachio. In a heavy bottom pan combine coconut, dry roasted cashew, pista,brown sugar. Fry it for 5 min until all mix well . Now cut the pastry sheet into 4 equal parts. Fill each sheet with the mixer. And seal the side with the water. Preheat the oven 375 degree. Now arrange it in baking tray . Bake approximately for 15 min until it turns light golden brown. Thanks for visiting my blog . Your comments encourage me to post lot of recipes.

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avaneeshkitchen.blogspot.com

Alamelu Mangai's kitchen

Monday, March 26, 2012. Is yet another chaat recipe from Mumbai. It is a Very famous indian snack and tasty evening snack which is enough to cover up your evening hunger need.This is the combination snack made with thick ragda, potato patty (Aloo Pattie) and variety of spicy chutneys is a delightful experience to taste in every spoon. 2 to 4 leaves. 2 tsp chopped finely. 3 to 4 cloves finely chopped. 3 no finely chopped. 1 cup finely chopped. 1 big finely chopped. Row 2, cell 2. Whole Dried White Peas.

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