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Foodie Escapades

Thursday, March 31, 2016. Rava - 1 cup. Ghee - 3-4 tbspn. Milk - 3.5 cups. Sugar - 1 cup. Cardamom powder - 1/2 tspn (optional). Heat 2 tbpsn ghee, and lightly brown the cashews. Scoop then out and keep them aside. Add the raisins. They will swell up, at this point scoop them out and keep it aside with the cashews. Add more ghee if you need to, add the semolina/rava, and mix it in with the ghee till it turns golden brown, around 3-5 mins. Scoop it out, and keep it aside. Subscribe to: Posts (Atom). But f...

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Foodie Escapades | foodiescapades.com Reviews

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Thursday, March 31, 2016. Rava - 1 cup. Ghee - 3-4 tbspn. Milk - 3.5 cups. Sugar - 1 cup. Cardamom powder - 1/2 tspn (optional). Heat 2 tbpsn ghee, and lightly brown the cashews. Scoop then out and keep them aside. Add the raisins. They will swell up, at this point scoop them out and keep it aside with the cashews. Add more ghee if you need to, add the semolina/rava, and mix it in with the ghee till it turns golden brown, around 3-5 mins. Scoop it out, and keep it aside. Subscribe to: Posts (Atom). But f...

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Foodie Escapades | foodiescapades.com Reviews

https://foodiescapades.com

Thursday, March 31, 2016. Rava - 1 cup. Ghee - 3-4 tbspn. Milk - 3.5 cups. Sugar - 1 cup. Cardamom powder - 1/2 tspn (optional). Heat 2 tbpsn ghee, and lightly brown the cashews. Scoop then out and keep them aside. Add the raisins. They will swell up, at this point scoop them out and keep it aside with the cashews. Add more ghee if you need to, add the semolina/rava, and mix it in with the ghee till it turns golden brown, around 3-5 mins. Scoop it out, and keep it aside. Subscribe to: Posts (Atom). But f...

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foodiescapades.com

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Foodie Escapades: March 2014

http://www.foodiescapades.com/2014_03_01_archive.html

Wednesday, March 5, 2014. This recipe is from my mother in law, and she has been famously making this for more than 10 years. I appreciate this dish due to its simplicity. It is packed with lots of flavor, and is so yummy making it a guaranteed winner for any occasion! It goes best with appam, but you can also enjoy it just as well with white bread! Pomfret – 4.3 pounds, cut and cleaned. Ginger – 1.3 oz. Garlic – around 15 cloves. Turmeric – 1 tspn. Green chillies – 3. Coconut milk -13.5 oz, 3 cans.

2

Foodie Escapades: April 2013

http://www.foodiescapades.com/2013_04_01_archive.html

Sunday, April 28, 2013. Green Peas Rice (Mutter rice). 1 Green peas – 6 cups. 2 Green chillies – 3, chopped. 3 Cumin seeds – 2 tspn. 4 Cinnamon sticks – 3 small (1.5 inches). 5 Cloves – 4. 6 Ghee – 2 tspn. 7 Butter – ½ stick. 8 Oil - 2 tbspn. 9 Salt to taste. 10 Basmati Rice – 6 cups. 11 Optional - turmeric (1/4 tspn), kashmiri chilli (1 tspn). 1 Cook rice in a rice cooker, else just cook it in a vessel with sufficient water. Make sure it does not get overcooked. 7 Enjoy rice with some curry on the side.

3

Foodie Escapades: Recipe Index

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Cherupyar(moong beans/green gram) thoren. Potatoesin spicy tamarind sauce. Chocolate chip Zucchini muffin. Ricotta Spinach Walnut Stuffed Chicken. Subscribe to: Posts (Atom). There was an error in this gadget. 160; You can add this to the list of things I feel I am bound to mess up. And whenever I was able . Ragi (Finger Millet) Vattayappam. 160;Healthy and tasty! If you have not already, you will fall in love with eggplant after this dish! When I picked it up f. I alw...

4

Foodie Escapades: July 2014

http://www.foodiescapades.com/2014_07_01_archive.html

Thursday, July 10, 2014. This is a very tasty, and healthy dish. And its not often you come across dishes that is both! And to top it off its very easy to prepare. Chicken wings/thighs/legs – 4 thighs, and 8 drumsticks. Plain yogurt – 3 tbspn. Tandoori paste – 3 tbspn. Tandoori powder – 3-4 tspn. Red chilli powder or paprika – 1.5-2 tspn. Lemon juice – 1.5 tspn. Oil – 1.5-3 tspn. Ginger-garlic paste – 1.5-3 tspn. Salt - as per taste. Test if cooked, if not bake for additional minutes. Monday, July 7, 2014.

5

Foodie Escapades: September 2013

http://www.foodiescapades.com/2013_09_01_archive.html

Thursday, September 26, 2013. Thick (Flavorful) Tomato Chutney. I enjoyed this chutney with idli. It was a yummy combination, but it can be enjoyed with anything e.g. dosa, rice etc. This is different from the tomato chutney. Recipe I previously posted, mostly with respect to being more flavorful, and thick. I love the way fennel, and cumin seeds combine to give this chutney an extra punch. This recipe was adapted from here. Ripe Tomatoes - 6, cubed. Onion- 1 big, chopped. Garlic- around 12 pods, chopped.

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Foodie Escapades

Thursday, March 31, 2016. Rava - 1 cup. Ghee - 3-4 tbspn. Milk - 3.5 cups. Sugar - 1 cup. Cardamom powder - 1/2 tspn (optional). Heat 2 tbpsn ghee, and lightly brown the cashews. Scoop then out and keep them aside. Add the raisins. They will swell up, at this point scoop them out and keep it aside with the cashews. Add more ghee if you need to, add the semolina/rava, and mix it in with the ghee till it turns golden brown, around 3-5 mins. Scoop it out, and keep it aside. Subscribe to: Posts (Atom). But f...

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