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Velan's Cuisine Extraordinaire

Sunday, July 5, 2015. In a pan, heat oil and add the following spices one by one: kadugu (mustard seeds), vendhayam (fenugreek) and peruncheeragam (fennel seeds). Keep the flame low as you don't want to burn the spices. The add the following in this order: Sliced onions, halved garlic pods, chopped ginger and curry leaves. Once onion is nicely cooked, add fish masala powder, chilly powder and turmeric powder. Fry for a while under very low flame. Add water to make it a paste and let it boil. 5 Add sliced...

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Velan's Cuisine Extraordinaire | cook-with-velan.blogspot.com Reviews

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Sunday, July 5, 2015. In a pan, heat oil and add the following spices one by one: kadugu (mustard seeds), vendhayam (fenugreek) and peruncheeragam (fennel seeds). Keep the flame low as you don't want to burn the spices. The add the following in this order: Sliced onions, halved garlic pods, chopped ginger and curry leaves. Once onion is nicely cooked, add fish masala powder, chilly powder and turmeric powder. Fry for a while under very low flame. Add water to make it a paste and let it boil. 5 Add sliced...

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Velan's Cuisine Extraordinaire | cook-with-velan.blogspot.com Reviews

https://cook-with-velan.blogspot.com

Sunday, July 5, 2015. In a pan, heat oil and add the following spices one by one: kadugu (mustard seeds), vendhayam (fenugreek) and peruncheeragam (fennel seeds). Keep the flame low as you don't want to burn the spices. The add the following in this order: Sliced onions, halved garlic pods, chopped ginger and curry leaves. Once onion is nicely cooked, add fish masala powder, chilly powder and turmeric powder. Fry for a while under very low flame. Add water to make it a paste and let it boil. 5 Add sliced...

INTERNAL PAGES

cook-with-velan.blogspot.com

1

Velan's Cuisine Extraordinaire

http://www.cook-with-velan.blogspot.com/2015/07/fish-curry-in-pan-heat-oil-and-add.html

Sunday, July 5, 2015. In a pan, heat oil and add the following spices one by one: kadugu (mustard seeds), vendhayam (fenugreek) and peruncheeragam (fennel seeds). Keep the flame low as you don't want to burn the spices. The add the following in this order: Sliced onions, halved garlic pods, chopped ginger and curry leaves. Once onion is nicely cooked, add fish masala powder, chilly powder and turmeric powder. Fry for a while under very low flame. Add water to make it a paste and let it boil.

2

Velan's Cuisine Extraordinaire : July 2015

http://www.cook-with-velan.blogspot.com/2015_07_01_archive.html

Sunday, July 5, 2015. In a pan, heat oil and add the following spices one by one: kadugu (mustard seeds), vendhayam (fenugreek) and peruncheeragam (fennel seeds). Keep the flame low as you don't want to burn the spices. The add the following in this order: Sliced onions, halved garlic pods, chopped ginger and curry leaves. Once onion is nicely cooked, add fish masala powder, chilly powder and turmeric powder. Fry for a while under very low flame. Add water to make it a paste and let it boil.

3

Velan's Cuisine Extraordinaire

http://www.cook-with-velan.blogspot.com/2015/04/nandu-crab-perattal-cook-crab-first-in.html

Friday, April 24, 2015. Cook crab first in boiling water - add salt and turmeric powder. About 10 mins would be sufficient. Set aside. In a pan, heat oil and fry lots of sliced onion till limp. Add finely chopped ginger and garlic. Once fragrant, add slices of tomato and cook till mushy - add some water from the crab in between. Add green chilly and sliced curry leaves. Next add chilly powder, coriander powder and salt. Fry till fragrant. Add more water from the crab, if necessary.

4

Velan's Cuisine Extraordinaire

http://www.cook-with-velan.blogspot.com/2015/04/easy-bread-pudding-i-keep-ends-of-bread.html

Thursday, April 23, 2015. I keep the ends of bread loaves in the freezer - they make very good puddings! But if you want to make with fresh bread, that's possible too. Simply soak about 10 slices of bread in milk (UHT or Fresh) for about 30 mins. Add 2 beaten eggs, salt and sugar to taste and mix well. Add raisins and a few drops of vanilla essence. Grease a baking container lightly and bake for about 15 mins. Use a fork to pierce, to see whether it's cooked. The fork should come clean.

5

Velan's Cuisine Extraordinaire : June 2015

http://www.cook-with-velan.blogspot.com/2015_06_01_archive.html

Tuesday, June 16, 2015. No one eats bread ends in my house so I save them and store in the freezer. Sometimes I make bread pudding with them. Sometimes it's this bread uppumaa. 1 Cut bread into small pieces (if frozen, defrost using microwave or simply steam them). 2 Cut one potato to small pieces, season with salt and deep fry till golden. Set aside. 3 Heat a little oil and add some butter. 4 Add a little mustard seeds and cook on low flame until they splatter. 6 Add sliced chilly. Sunday, June 7, 2015.

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Velan's Cuisine Extraordinaire

Sunday, July 5, 2015. In a pan, heat oil and add the following spices one by one: kadugu (mustard seeds), vendhayam (fenugreek) and peruncheeragam (fennel seeds). Keep the flame low as you don't want to burn the spices. The add the following in this order: Sliced onions, halved garlic pods, chopped ginger and curry leaves. Once onion is nicely cooked, add fish masala powder, chilly powder and turmeric powder. Fry for a while under very low flame. Add water to make it a paste and let it boil. 5 Add sliced...

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