kavithaskitchen.blogspot.com

Kavitha's Kitchen

August 22, 2009. Dried Red Chilly - 15 nos. Garlic - 2 flakes. Fresh corriander leaves - 1 handful. Salt - as required. Add dried red chillies, garlic, fresh corrainder leaves, salt and make a fine paste. This Spicy chutney can be mixed with sesame oil and eaten. This goes well with hot idilis and dosa. To aviod over spicy more corriander leaves can be added. Subscribe to: Posts (Atom). Vatha kulambu ( hotel style). Chicken Fry (Village style). Mutton Cashewnut Pepper Fry.

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Kavitha's Kitchen | kavithaskitchen.blogspot.com Reviews

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August 22, 2009. Dried Red Chilly - 15 nos. Garlic - 2 flakes. Fresh corriander leaves - 1 handful. Salt - as required. Add dried red chillies, garlic, fresh corrainder leaves, salt and make a fine paste. This Spicy chutney can be mixed with sesame oil and eaten. This goes well with hot idilis and dosa. To aviod over spicy more corriander leaves can be added. Subscribe to: Posts (Atom). Vatha kulambu ( hotel style). Chicken Fry (Village style). Mutton Cashewnut Pepper Fry.

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Kavitha's Kitchen | kavithaskitchen.blogspot.com Reviews

https://kavithaskitchen.blogspot.com

August 22, 2009. Dried Red Chilly - 15 nos. Garlic - 2 flakes. Fresh corriander leaves - 1 handful. Salt - as required. Add dried red chillies, garlic, fresh corrainder leaves, salt and make a fine paste. This Spicy chutney can be mixed with sesame oil and eaten. This goes well with hot idilis and dosa. To aviod over spicy more corriander leaves can be added. Subscribe to: Posts (Atom). Vatha kulambu ( hotel style). Chicken Fry (Village style). Mutton Cashewnut Pepper Fry.

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kavithaskitchen.blogspot.com

1

Kavitha's Kitchen: Mutton Cashewnut Pepper Fry

http://kavithaskitchen.blogspot.com/2009/08/mutton-cashewnut-pepper-fry.html

August 14, 2009. Mutton Cashewnut Pepper Fry. Mutton - 1/2 kg. Cashewnut - 25 nos. Black pepper powder - 4 tbsp. Chopped onion - 200 gram. Chopped tomato - 200 gram. Ginger garlic paste - 2 tbsp. Green chillies - 3 nos. Turmeric powder - 1/2 tbsp. Chilly powder - 2 tbsp. Corriander powder( dhania) - 3 tbsp. Curry leaves - 10 nos. Jerra - 1 tbsp. Yogurt - 2 tbsp. Oil - as required. Salt - as required. Wash the mutton well and put it in a pressure cooker. Now the mutton is cooked well.

2

Kavitha's Kitchen: Baby potato fry

http://kavithaskitchen.blogspot.com/2009/08/baby-potato-fry.html

August 14, 2009. Baby potato - 1/4 kg ( cooked and pealed). Cumin powder - 2 tbsp. Corriander (dhania) powder - 3 tbsp. Chilly powder - 2 tbsp. Chopped onion - 1 no. Rice flour - 3 tbsp. Shredded coconut - 2 tbsp (optional). Ginger garlic paste - 1 tbsp. Tamarind - small lemon size (soaked and extracted). Oil - as required. Sombu powder - 1/4 tbsp. Salt - as required. Take a large mixing bowl. Add baby potatoes to this mixture. Mix it well so that the potatoes are covered with all masala.

3

Kavitha's Kitchen: December 2008

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

December 8, 2008. Tamarind - one big lemon size. Small onion - 1/2 cup (peeled). Coriander seeds - 1 1/2 tbsp. Urad dhal (ulutham paruppu) - 1 tbsp. Cumin seeds - 1/4 tbsp. Turmeric powder - 1/4 tbsp. Fenugreek ( vendhayam) - 1/2 tbsp. Asafoetida ( Perungayam) - a pinch. Black pepper ( Milagu) - 1/4 tbsp. Venghaya vadagam - 8. Moore milagaai - 2. 1 Soak the tamarind in warm water for 15 min. 2 Peel small onion and garlic. If they are bigger in size cut them to medium size. Thick consistency to the dish.

4

Kavitha's Kitchen: Chepankelangu Fry

http://kavithaskitchen.blogspot.com/2009/08/chepankelangu-fry.html

August 20, 2009. Chepankelangu - 1/2 kg. Shredded coconut - 3 tbsp. Ginger - small piece. Red chilly powder - 2 tbsp. Corriander(dhania) powder - 1 tbsp. Small onions - 4 nos. Oil - as required. Salt - as required. Pressure cook chepankelangu for 2 whistles.When it is cooked peel the skin off. Cut chepankelangu into long pieces just like french fries. Allow it to cool down for 15 mins. Heat oil in a frying pan and fry all the cut pieces to golden colour. Drain the excess oil and keep them apart.

5

Kavitha's Kitchen: Chicken Fry (Village style)

http://kavithaskitchen.blogspot.com/2009/08/chicken-fry-village-style.html

August 21, 2009. Chicken Fry (Village style). Chicken - 1/2 kg. Chopped onion - 200 gms. Black pepper powder - 3 tsp. Cumin powder - 2 tsp. Corriander (dhania) powder - 3 tsp. Red chilly powder - 1 tsp. Turmeric powder - 1/2 tsp. Ginger garlic paste - 1 tsp. Green Chilly - 2 nos. Oil - as required. Salt - as required. Curry leaves - 10 nos. Corriander leaves - for garnishing. Clean the chicken well and cut into medium sized pieces. Let it marinate for about 30 mins. Subscribe to: Post Comments (Atom).

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August 22, 2009. Dried Red Chilly - 15 nos. Garlic - 2 flakes. Fresh corriander leaves - 1 handful. Salt - as required. Add dried red chillies, garlic, fresh corrainder leaves, salt and make a fine paste. This Spicy chutney can be mixed with sesame oil and eaten. This goes well with hot idilis and dosa. To aviod over spicy more corriander leaves can be added. Subscribe to: Posts (Atom). Vatha kulambu ( hotel style). Chicken Fry (Village style). Mutton Cashewnut Pepper Fry.

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