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Tuesday, 13 January 2009. A tasty Arabic dip served with pita bread. Whole brinjals – 125 gms. Olive oil – 100 ml. Tahina or sesame paste – 20 gms. Garlic – 2 cloves. Lemon juice – 75 ml. Salt – to taste. Olive oil – 5 ml (For garnish). Parsley – 5 gms, chopped. Fresh pomegranate seeds – 10 gms. Lightly pierce the brinjals with a fork. Flour – 500gms. Olive oil – 1 tbsp. Water – 250 ml. Fresh yeast – 25 gm. Knead the dough for about ten minutes, or until smooth. Lightly oil the bowl again, cover and ...

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My recipe corner | cookscottage.blogspot.com Reviews

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Tuesday, 13 January 2009. A tasty Arabic dip served with pita bread. Whole brinjals – 125 gms. Olive oil – 100 ml. Tahina or sesame paste – 20 gms. Garlic – 2 cloves. Lemon juice – 75 ml. Salt – to taste. Olive oil – 5 ml (For garnish). Parsley – 5 gms, chopped. Fresh pomegranate seeds – 10 gms. Lightly pierce the brinjals with a fork. Flour – 500gms. Olive oil – 1 tbsp. Water – 250 ml. Fresh yeast – 25 gm. Knead the dough for about ten minutes, or until smooth. Lightly oil the bowl again, cover and ...

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1 my recipe corner

2 mutabel

3 serves 4

4 ingredients

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7 shalini gowrisankar

8 9 comments

9 labels dip

10 pita bread

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My recipe corner | cookscottage.blogspot.com Reviews

https://cookscottage.blogspot.com

Tuesday, 13 January 2009. A tasty Arabic dip served with pita bread. Whole brinjals – 125 gms. Olive oil – 100 ml. Tahina or sesame paste – 20 gms. Garlic – 2 cloves. Lemon juice – 75 ml. Salt – to taste. Olive oil – 5 ml (For garnish). Parsley – 5 gms, chopped. Fresh pomegranate seeds – 10 gms. Lightly pierce the brinjals with a fork. Flour – 500gms. Olive oil – 1 tbsp. Water – 250 ml. Fresh yeast – 25 gm. Knead the dough for about ten minutes, or until smooth. Lightly oil the bowl again, cover and ...

INTERNAL PAGES

cookscottage.blogspot.com

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My recipe corner: I'm back

http://cookscottage.blogspot.com/2008/12/im-back.html

Tuesday, 9 December 2008. Subscribe to: Post Comments (Atom). View my complete profile.

2

My recipe corner: December 2008

http://cookscottage.blogspot.com/2008_12_01_archive.html

Tuesday, 9 December 2008. A yummy sweet ‘n sour salad with extra crunch. Firm, ripe plantains (nendran pazham) – 2. Shallots, big sized – 10 to 12, finely sliced. Green chillies, chopped – 2. Vinegar – 2 tbsp. Roasted peanuts – 2 tbsp, optional. Coriander or mint leaves, chopped – for garnish, optional. Naturally tasty ’n wholesome! Makes a dozen…. Ripe bananas – 2 ,if small – 4. Fresh grated coconut – Quarter (measuring) cup. Cooking oats – One cup. Almonds, powdered – Quarter cup. Spoon the mixture usi...

3

My recipe corner: Banana Salad

http://cookscottage.blogspot.com/2008/12/banana-salad.html

Tuesday, 9 December 2008. A yummy sweet ‘n sour salad with extra crunch. Firm, ripe plantains (nendran pazham) – 2. Shallots, big sized – 10 to 12, finely sliced. Green chillies, chopped – 2. Vinegar – 2 tbsp. Roasted peanuts – 2 tbsp, optional. Coriander or mint leaves, chopped – for garnish, optional. Lovely salad recipe shalini. 13 December 2008 at 19:49. You are quite the banana fan! Two dishes in a row :) Unfortunately, not my favorite fruit. 25 December 2008 at 09:25. 27 December 2008 at 03:36.

4

My recipe corner: September 2007

http://cookscottage.blogspot.com/2007_09_01_archive.html

Monday, 10 September 2007. Recipe # 2 - Soya bean and corn sundal. Soya bean with corn sundal is a healthy dish rich in protien , especially for vegetarians whose intake of protein is comparatively low. A very colorful and tasty dish as well. Soya beans - 1 cup. Sweet Corn kernels - 1 cup. Grated Coconut - 1/2 cup. Chopped onion - 1/2 cup. Salt - 1 tsp. Mustard Seeds - 1/2 tsp. Urad Dhal - 1/2 tsp. Dry Red Chilly - 2. Asafetida - a pinch. Oil - 1 tsp. Wash and clean the corn and soya beans .

5

My recipe corner: January 2009

http://cookscottage.blogspot.com/2009_01_01_archive.html

Tuesday, 13 January 2009. A tasty Arabic dip served with pita bread. Whole brinjals – 125 gms. Olive oil – 100 ml. Tahina or sesame paste – 20 gms. Garlic – 2 cloves. Lemon juice – 75 ml. Salt – to taste. Olive oil – 5 ml (For garnish). Parsley – 5 gms, chopped. Fresh pomegranate seeds – 10 gms. Lightly pierce the brinjals with a fork. Flour – 500gms. Olive oil – 1 tbsp. Water – 250 ml. Fresh yeast – 25 gm. Knead the dough for about ten minutes, or until smooth. Lightly oil the bowl again, cover and ...

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kuttibalu.wordpress.com

Simble Vanjaram Meen Fry (Shallow fry) | Kuttibalu's kitchen

https://kuttibalu.wordpress.com/2008/02/03/simble-vanjaram-meen-fry-shallow-fry

A Recipe blog by a bachelor as taught by his fav chef (who else it can be). Simble Vanjaram Meen Fry (Shallow fry). February 3, 2008. Posted by Balamurugan Natarajan in Food. Likes it becoz of one reason. Okae Oka mullu machi😀 . This fish is famous for its fry. 1 Vanjaram Fish (sliced). 2 Garlic (one hand full). 3 Red Chilli powder (2 spoons). 4 Turmeric Powder (1/4 Spoon). 5 Salt (as per your taste). 6 Garam Masala (1/2 Spoon) (Optional). 1 Wash the fish with salt and turmeric powder. Fill in your deta...

kuttibalu.wordpress.com

Veg | Kuttibalu's kitchen

https://kuttibalu.wordpress.com/veg

A Recipe blog by a bachelor as taught by his fav chef (who else it can be). Click here for my Veg experiments [ Veg Reciepes. No comments yet &#8212 be the first. Leave a Reply Cancel reply. Enter your comment here. Fill in your details below or click an icon to log in:. Address never made public). You are commenting using your WordPress.com account. ( Log Out. You are commenting using your Twitter account. ( Log Out. You are commenting using your Facebook account. ( Log Out. Leena on Kaara Kozhambhu.

kuttibalu.wordpress.com

Non-Veg | Kuttibalu's kitchen

https://kuttibalu.wordpress.com/non-veg

A Recipe blog by a bachelor as taught by his fav chef (who else it can be). Click here for my Nan .chi Non Veg experiments [ Non Veg Reciepes. No comments yet &#8212 be the first. Leave a Reply Cancel reply. Enter your comment here. Fill in your details below or click an icon to log in:. Address never made public). You are commenting using your WordPress.com account. ( Log Out. You are commenting using your Twitter account. ( Log Out. You are commenting using your Facebook account. ( Log Out.

kuttibalu.wordpress.com

Cabbage Rice | Kuttibalu's kitchen

https://kuttibalu.wordpress.com/2008/06/30/cabbage-rice

A Recipe blog by a bachelor as taught by his fav chef (who else it can be). June 30, 2008. Posted by Balamurugan Natarajan in Food. 1 Cabbage (1/4 Kg). 2 Onion ( 2 ). 3 Ginger ( 1 Spoon ). 4 Garlic ( 1 Spoon ). 5 Green Chilli ( 4 #). 6 Oil ( 2 Spoon). 7 Salt (As per your taste). 9 Coconut ( 1/2 ). 10Somf ( 1 Spoon ). 1 Chop Cabbage, Onions and 1 Green Chillies. 2 Add graded Coconut, Ginger, Garlic, Somf and 3 Green chillis [Avoid adding water]. Grind to Masala Paste. 3 Add oil to the thawa and heat it.

kuttibalu.wordpress.com

Tomato Chutney | Kuttibalu's kitchen

https://kuttibalu.wordpress.com/2008/02/16/tomato-chutney

A Recipe blog by a bachelor as taught by his fav chef (who else it can be). February 16, 2008. Posted by Balamurugan Natarajan in Food. Tomato Chutney is the simplest chutney i like the most and best for chapathi, idly and dosa. 1 Tomato (3 Big ). 2 Onion ( 1 Big). 3 Ginger ( 1 Spoon ). 4 Red Chilli ( 4 Chillies). 5 Oil ( 2 Spoon). 5 Salt (As per your taste). 1 Add oil to the thawa and heat it. 2 Add Red chilli, fry for few sec and keep it separately. 3 Add Onion and Ginger, fry until it turn golden color.

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My recipe corner

Tuesday, 13 January 2009. A tasty Arabic dip served with pita bread. Whole brinjals – 125 gms. Olive oil – 100 ml. Tahina or sesame paste – 20 gms. Garlic – 2 cloves. Lemon juice – 75 ml. Salt – to taste. Olive oil – 5 ml (For garnish). Parsley – 5 gms, chopped. Fresh pomegranate seeds – 10 gms. Lightly pierce the brinjals with a fork. Flour – 500gms. Olive oil – 1 tbsp. Water – 250 ml. Fresh yeast – 25 gm. Knead the dough for about ten minutes, or until smooth. Lightly oil the bowl again, cover and ...

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