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Simple Recipes From Chef Sridhar

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Simple Recipes From Chef Sridhar | chefsridhar.blogspot.com Reviews
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best restaurants in tamilnadu best south indian food best non vegetarian food authentic food serving restaurant
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7 manathakkali saru
8 cumin few
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Simple Recipes From Chef Sridhar | chefsridhar.blogspot.com Reviews

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best restaurants in tamilnadu best south indian food best non vegetarian food authentic food serving restaurant

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chefsridhar.blogspot.com chefsridhar.blogspot.com
1

Simple Recipes From Chef Sridhar: Road Side Treasures - "Aattu Kaal Soup"

http://www.chefsridhar.blogspot.com/2012/10/road-side-treasures-aattu-kaal-soup.html

Simple Recipes From Chef Sridhar. Wednesday, October 3, 2012. Road Side Treasures - "Aattu Kaal Soup". 1 Goat or Lamb' legs-6 nos. 2 Onion paste-2 tbsp. 3 Tomato paste- 2 tsp. 4 Ginger-garlic paste-1 tbsp. 5 Coconut paste-2 tsp. 6 Dhania powder-1 tsp. 7 Garam masala-1 tsp. 8 Red chilli powder-1 tsp. 9 Turmeric powder-1 tsp. 10 Mint leaves-1/2 (bunch finely chopped). 11 Lemon juice-2 tbsp. 12 Salt-as per taste. 13 Water -as much to immerse the legs. Cardamom, 1 med stick of cinnamon. Serve hot pipping sou...

2

Simple Recipes From Chef Sridhar: Creole Cuisines of Puducherry

http://www.chefsridhar.blogspot.com/2012/10/creole-cuisines-of-puducherry.html

Simple Recipes From Chef Sridhar. Friday, October 5, 2012. Creole Cuisines of Puducherry. You can see that in Promenade, Le Duplex. Creole Cuisines of puducherry. Pondicherry is familiar for its own seafood dishes, this Creole recipe is recollected from the 19. Century and I have given fine touch to cook easily. The perfect blend of nungu and prawn has its exotic taste which you ever tasted! Prawns (medium) – 200 gm peel the shell and slit. Split Cashews – 100 gm. Coriander seed – 1 tsp. Manathakkali is ...

3

Simple Recipes From Chef Sridhar: March 2012

http://www.chefsridhar.blogspot.com/2012_03_01_archive.html

Simple Recipes From Chef Sridhar. Wednesday, March 14, 2012. Tomato - 2 nos. Garlic pods - 5 nos. Red chillies - 4 nos. Coriander leaves (chopped) - 1/4 cup. Green gram (Cheruparippu) - 1 tbsp. Red lentils - 1 tbsp. Salt - As reqd. Cumin seeds (Jeerakam) - 1 tsp. Coriander seeds - 1 tbsp. Mustard seeds - 1 tsp. Black gram for seasoning. Oil - As reqd for seasoning. 1) Saute the red lentils, green gram, coriander seeds, red chillies and cumin seeds. Red Chilly - 4-5. Tamarind - 1 small ping pong ball size.

4

Simple Recipes From Chef Sridhar: August 2009

http://www.chefsridhar.blogspot.com/2009_08_01_archive.html

Simple Recipes From Chef Sridhar. Tuesday, August 25, 2009. For a change try to cook some sea food on keralite way! You really like it, dont surprised by the name, just cook and taste the dish,. Kari meen (block pearl spot) or white pomfret. For making the paste:-. 1) Wash, cut and clean the fish using lemon juice and salt. Pat dry. 2) Grind together the ingredients for making the paste without adding water. 3) Marinate the fish with the paste for an hr.4) Wrap the fish pieces in cut banana leaves. 1) Wa...

5

Simple Recipes From Chef Sridhar: October 2012

http://www.chefsridhar.blogspot.com/2012_10_01_archive.html

Simple Recipes From Chef Sridhar. Friday, October 5, 2012. Creole Cuisines of Puducherry. You can see that in Promenade, Le Duplex. Creole Cuisines of puducherry. Pondicherry is familiar for its own seafood dishes, this Creole recipe is recollected from the 19. Century and I have given fine touch to cook easily. The perfect blend of nungu and prawn has its exotic taste which you ever tasted! Prawns (medium) – 200 gm peel the shell and slit. Split Cashews – 100 gm. Coriander seed – 1 tsp. Manathakkali is ...

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Simple Recipes From Chef Sridhar. Friday, October 5, 2012. Creole Cuisines of Puducherry. You can see that in Promenade, Le Duplex. Creole Cuisines of puducherry. Pondicherry is familiar for its own seafood dishes, this Creole recipe is recollected from the 19. Century and I have given fine touch to cook easily. The perfect blend of nungu and prawn has its exotic taste which you ever tasted! Prawns (medium) – 200 gm peel the shell and slit. Split Cashews – 100 gm. Coriander seed – 1 tsp. Manathakkali is ...

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