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Krithika's Food Glossary

Sunday, January 9, 2011. Olives, in Mediterranean Cuisine are most often eaten out of hand though cooks also use them to flavor everything from pizzas to martinis. Raw olives must be cured before they can be eaten. Black Bella di Cerignola. Greek Black Amphissa / Amfisa. Greek Black Royal / Victoria / Royal Victoria. Moroccan dry-cured / Moroccan oil-cured olive / Moroccan salt-cured olive. Green Bella di Cerignola. Sevillano / Queen olive. Spanish green Manzanila / Spanish pitted olives. Chinese egg noo...

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Sunday, January 9, 2011. Olives, in Mediterranean Cuisine are most often eaten out of hand though cooks also use them to flavor everything from pizzas to martinis. Raw olives must be cured before they can be eaten. Black Bella di Cerignola. Greek Black Amphissa / Amfisa. Greek Black Royal / Victoria / Royal Victoria. Moroccan dry-cured / Moroccan oil-cured olive / Moroccan salt-cured olive. Green Bella di Cerignola. Sevillano / Queen olive. Spanish green Manzanila / Spanish pitted olives. Chinese egg noo...

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Krithika's Food Glossary | krithikas-food-glossary.blogspot.com Reviews

https://krithikas-food-glossary.blogspot.com

Sunday, January 9, 2011. Olives, in Mediterranean Cuisine are most often eaten out of hand though cooks also use them to flavor everything from pizzas to martinis. Raw olives must be cured before they can be eaten. Black Bella di Cerignola. Greek Black Amphissa / Amfisa. Greek Black Royal / Victoria / Royal Victoria. Moroccan dry-cured / Moroccan oil-cured olive / Moroccan salt-cured olive. Green Bella di Cerignola. Sevillano / Queen olive. Spanish green Manzanila / Spanish pitted olives. Chinese egg noo...

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krithikas-food-glossary.blogspot.com

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Krithika's Food Glossary: Pasta

http://krithikas-food-glossary.blogspot.com/2010/12/pasta.html

Thursday, December 23, 2010. Rod Shaped Pasta / Pasta sticks / Pasta Strands. Angel hair pasta / Capelli d' angelo. Chitarra / Spaghetti alla chitarra. Flat pasta / Ribbon pasta. Bavettine / Mezze linguine. Taglierini / Tagliarini / Tagliolini / Tonnarelli. Conchiglie / Pasta shells / Pipe rigate / Maruzze. Conchiglioni / Jumbo shells / Giant shells. Farfalle / Bow ties / Bows / Butterfly pasta. Fusilli / Corkscrew pasta / Pasta twists. Fusilli col buco / Fusilli bucati lunghi. Lumaconi / Giant snails.

2

Krithika's Food Glossary: Olive Varieties

http://krithikas-food-glossary.blogspot.com/2011/01/olive-varieties.html

Sunday, January 9, 2011. Olives, in Mediterranean Cuisine are most often eaten out of hand though cooks also use them to flavor everything from pizzas to martinis. Raw olives must be cured before they can be eaten. Black Bella di Cerignola. Greek Black Amphissa / Amfisa. Greek Black Royal / Victoria / Royal Victoria. Moroccan dry-cured / Moroccan oil-cured olive / Moroccan salt-cured olive. Green Bella di Cerignola. Sevillano / Queen olive. Spanish green Manzanila / Spanish pitted olives. I also blog at.

3

Krithika's Food Glossary: Noodles

http://krithikas-food-glossary.blogspot.com/2010/12/noodles.html

Friday, December 24, 2010. Chinese noodles / Mein / Min / Main. Filipino noodles / Pancit. Indonesian noodles / Mi / Mie. Japanese noodles / Menrui. Korean noodles / Myun. Malaysian noodles / Mee. Vietnamese noodles / Mi. Asian rice noodles / Rice flour noodles. Thai flat rice sticks / Dried rice noodles / Rice fettuccine / Mekong rice stick / Ban pho / Banh pho / Ho fun / hor fun / Haw fun / Lai fen / Sen lek / Kway teow / Kway tio / Gway tio / Kui teow. Rice sticks / Rice stick noodles. Udon / Japanese...

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bhojan.blogspot.com

Bhojan: Bhel Poori

http://bhojan.blogspot.com/2011/03/bhel-poori.html

Friday, March 25, 2011. Prep Time: 25 min. Serves: 2 to 3. Puffed rice / Pori - 4 cups. Omapodi / Sev - 1 cup (or) as reqd. Pani pooris (left overs in my kitchen) - 10 to 12 no's. To saute the puffed rice. Vegetable oil - 1 tbsp. Red chilly powder - 1 tsp. Turmeric powder - 1/2 tsp. Onion (chopped) - 2 medium sized. Carrot (grated) - 2 small sized. Cucumber (finely chopped) - 1 medium sized. Raw mango (finely chopped) - 3 tbsp. Tomato (finely chopped) - 2 medium sized. Raw peanuts (cooked) - 1/2 cup.

bhojan.blogspot.com

Bhojan: Palak Keerai Kootu

http://bhojan.blogspot.com/2011/01/palak-keerai-kootu.html

Sunday, January 9, 2011. Other names - Spinach Dhal / Spinach greens Dhal / Palak Dhal / Palak Kootu / Spinach Kootu. Prep Time: 15 min (except washing time). Cooking Time: 10 min. Serves: 3 to 4. Fresh Palak (finely chopped) - 2 bunches. Split yellow moong dhal (dry roasted) - 1/4 cup. Onion (finely chopped) - 2 medium sized. Tomatoes (finely chopped) - 3 small sized. Coconut oil - 2 tsp. Grind to a fine paste. Fresh grated coconut - 1/2 cup. Cumin powder - 1 tsp. Green chillies - 2 to 3. Add mashed dha...

bhojan.blogspot.com

Bhojan: Layered Parotta - Kerala Style

http://bhojan.blogspot.com/2011/03/layered-parotta-kerala-style.html

Monday, March 21, 2011. Layered Parotta - Kerala Style. Prep Time: 10 min. Resting Time (for the dough): 5 hrs 1 hr. Cooking Time: 1/2 hr. Serves: 2 to 3. All purpose flour / Refined flour / Maida - 2 cups for dusting. Warm milk - approx 1 cup. Vegetable oil - 3 tbsp 1 tsp 1/4 cup. Salt - 1.5 tsp (or) as reqd. Sugar - 1 tbsp. Rolling pin (to roll out the dough). Small brush (to brush oil). To roll out layered parottas. Add maida, sugar, salt and three tablespoons of oil in a mixing bowl. Make more curled...

bhojan.blogspot.com

Bhojan: Stuffed Brinjal Roast

http://bhojan.blogspot.com/2011/03/stuffed-brinjal-roast.html

Friday, March 25, 2011. Other names - Stuffed Eggplant Roast / Stuffed Aubergine Roast. Prep Time: 20 min. Cooking Time: approx 45 min. Brinjals (Violet and White striped) - 12 small sized. Tamarind extract (neither thick nor too thin) - 1/2 cup (adjust to taste). Water - 3/4 cup. Vegetable oil - 3 tbsp. Salt - to taste. Ghee - 3 tsp. To grind to a smooth paste. Onions (peeled, washed, sliced and sauteed) - 2 medium sized. Thick jaggery extract (adjust to taste) - 3/4 tbsp. Poppy seeds - 1 tbsp. Stuff al...

bhojan.blogspot.com

Bhojan: Dates and Tamarind Chutney ~ For Chaats

http://bhojan.blogspot.com/2011/03/dates-and-tamarind-chutney-for-chaats.html

Friday, March 25, 2011. Dates and Tamarind Chutney For Chaats. Other name - Sweet Tamarind Chutney. Prep Time: 15 min. Cooking Time: 35 min. Thick jaggery syrup - 1 cup. Black dates (deseeded) - 15 no's. Tamarind - small orange sized. Hot water - 1 cup 1/4 cup. Water - 1.25 cups. Red chilly powder - 1/2 tsp. Kashmiri red chilly powder - 1/2 tsp. Fennel seeds powder - 1/2 tsp. Roasted cumin powder - 1 tsp. Black pepper powder - 3/4 tsp. Dry ginger powder - 1/2 tsp. Black salt - 1/2 tsp. Salt - 1 tsp.

bhojan.blogspot.com

Bhojan: Tomato Thokku

http://bhojan.blogspot.com/2011/03/tomato-thokku.html

Saturday, March 26, 2011. Other names - Thakkali Thokku / Thakkali Oorugai / Tomato Pickle. Prep Time: 20 min. Cooking Time: 45 to 50 min. Shelf Life: For about a month or two when refrigerated. Tomatoes ( Bangalore Thakkali. Tamarind extract (neither thick nor too thin) - 1/2 cup. Red chilly powder - 4 tbsp. Thick jaggery extract - 2 tsp. Sesame oil - 1/2 cup. Salt - 3.25 tbsp. Sesame oil - 1/4 cup. Mustard seeds - 2 tsp. Broken dry red chillies - 6. Fenugreek seeds (pounded) - 1.5 tsp. Add the seasonin...

bhojan.blogspot.com

Bhojan: Sooji Dhokla

http://bhojan.blogspot.com/2011/03/sooji-dhokla.html

Sunday, March 27, 2011. Prep Time: 20 min. Soaking Time: 20 min. Cooking Time: 15 min. Coarse Sooji / Upma rava (dry roasted and cooled) - 1 cup. Fresh thick curd - 3 to 4 tbsp. Water - 1.25 cups. Lemon juice - 2 tsp. Turmeric powder - pinch. Eno fruit salt - 1 tsp. Fresh tender ginger (grated) - 2 tsp. Green chilly (deseeded and chopped finely) - 1 medium sized. Vegetable Oil - 2 tbsp. Vegetable oil (to grease pan) - 1 tbsp. Salt - to taste. Sugar - 1/2 tsp. Vegetable oil - 2 tbsp. Mustard seeds - 1 tsp.

bhojan.blogspot.com

Bhojan: Oats Upma

http://bhojan.blogspot.com/2011/01/oats-upma.html

Thursday, January 13, 2011. Other name - Oatmeal Upma / Vegetable Oats Upma. Prep Time: 20 min. Cooking Time: 20 min. Onion - 3 medium sized. Beans - 5 to 6. Capsicum - 1 medium sized. Carrot - 2 small sized. Potato - 1 medium sized. Ginger (peeled and grated) - 1/2 inch piece. Green chillies (vertically slit) - 2. Lemon juice (optional) - 2 tbsp. Water - 3 cups. Salt - to taste. Oil - 2 tbsp. Mustard seeds - 1/2 tsp. Split urad dhal - 1 tsp. Split yellow moong dhal - 1 tsp. Raw / Roasted peanuts - 1 tbsp.

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Sunday, January 9, 2011. Olives, in Mediterranean Cuisine are most often eaten out of hand though cooks also use them to flavor everything from pizzas to martinis. Raw olives must be cured before they can be eaten. Black Bella di Cerignola. Greek Black Amphissa / Amfisa. Greek Black Royal / Victoria / Royal Victoria. Moroccan dry-cured / Moroccan oil-cured olive / Moroccan salt-cured olive. Green Bella di Cerignola. Sevillano / Queen olive. Spanish green Manzanila / Spanish pitted olives. Chinese egg noo...

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Friday, December 31, 2010. Crispy Paper Roast Dosa Batter. Alu and Kachalu Chaat. Khatta Meeta Khaman Dhokla. Ridge gourd peel Chutney. Coconut Peanut Mint Chutney. Dill Coconut Roasted gram Chutney. Coconut Roasted gram Coriander Chutney. Green Chutney For Chaats. Dates and Tamarind Chutney For Chaats. Coconut Roasted gram Ginger Chutney. Sweet n Salt Lassi. Smoked Eggplant Curd Pachadi. Besan Porridge An Instant Dessert. Hyderabadi Double Ka Meeta. Crispy Paper Roast Dosa. Banana Flower Paruppu Usili.

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