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Indian Kitchen

Friday, September 4, 2015. 1/2cup (Add 3/4cup if you want it sweeter). Roast the cashew nuts in a teaspoon of ghee and chop. Roast the semolina in the same pan until a nice flavour comes. Powder the semolina and the sugar in a mixer. Add the cardamom powder and the cashew nuts and mix well. Heat the ghee and mix it in the semolina mixture. While its still a bit warm, make small balls (laddus). Friday, December 27, 2013. Sundal: A quick yummy snack. Chickpeas can - 1 can (300g). Dry red chilly - 2. Once t...

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Indian Kitchen | letscookindian.blogspot.com Reviews

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Friday, September 4, 2015. 1/2cup (Add 3/4cup if you want it sweeter). Roast the cashew nuts in a teaspoon of ghee and chop. Roast the semolina in the same pan until a nice flavour comes. Powder the semolina and the sugar in a mixer. Add the cardamom powder and the cashew nuts and mix well. Heat the ghee and mix it in the semolina mixture. While its still a bit warm, make small balls (laddus). Friday, December 27, 2013. Sundal: A quick yummy snack. Chickpeas can - 1 can (300g). Dry red chilly - 2. Once t...

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1 indian kitchen

2 pages

3 recipes

4 rava laddu

5 ingredients

6 sooji /semolina

7 sugar

8 ghee clarified butter

9 cardomom powder

10 cashew nuts

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Indian Kitchen | letscookindian.blogspot.com Reviews

https://letscookindian.blogspot.com

Friday, September 4, 2015. 1/2cup (Add 3/4cup if you want it sweeter). Roast the cashew nuts in a teaspoon of ghee and chop. Roast the semolina in the same pan until a nice flavour comes. Powder the semolina and the sugar in a mixer. Add the cardamom powder and the cashew nuts and mix well. Heat the ghee and mix it in the semolina mixture. While its still a bit warm, make small balls (laddus). Friday, December 27, 2013. Sundal: A quick yummy snack. Chickpeas can - 1 can (300g). Dry red chilly - 2. Once t...

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letscookindian.blogspot.com

1

Indian Kitchen: December 2013

http://letscookindian.blogspot.com/2013_12_01_archive.html

Friday, December 27, 2013. Sundal: A quick yummy snack. Chickpeas can - 1 can (300g). Dry red chilly - 2. Mustard seeds - 1/2 tsp. Coconut oil / Sunflower oil - 1tbsp. Grated coconut - 2 tbsp. Salt - as required. If using dry chickpeas, soak it overnight and cook the next day. Heat oil in a pan and split the mustard seeds. Add the chilly to the oil and give it a stir. Stir in the chickpeas, add salt and mix well. Garnish with grated coconut and serve. Subscribe to: Posts (Atom). Cooking 4 all Seasons.

2

Indian Kitchen: November 2012

http://letscookindian.blogspot.com/2012_11_01_archive.html

Thursday, November 15, 2012. Rice flour - 1 cup. Roasted chickpea flour (Pottukadalai maavu) - 3/4 cup. Cumin seeds - 1/2 tsp. Chilli powder - 1/4tsp (or as required, i did not use it at all). Soft Butter - 2 to 3 tbsp. Salt - as required. Warm water - Enough to make the dough. Oil - Enough to deep fry. Baking sheet - To make the murukku shapes. And the Murukku maker ofcourse! Mix the flours along with the other ingredients to form a dough (Not too hard or not too soft). Heat oil in a deep frying pan.

3

Indian Kitchen: December 2011

http://letscookindian.blogspot.com/2011_12_01_archive.html

Sunday, December 18, 2011. Poori and Channa combine very well. And the channa is yummy when garnished with the red onions, coriander leaves and the lemon juice. This is also a good dish to pack for picnics. Soaked overnight and cooked for an hour or canned chickpeas). Tomato - 3 medium finely chopped. Onion - 2 finely chopped. Ginger - 1 inch chopped with skin. Garlic - 2 pods chopped. Chilli powder - 1/4tsp. Turmeric powder - 1/2tsp. Dry Mango powder - 1/2tsp. Cumin powder - 1/2tsp. Vegetable oil - 3tbsp.

4

Indian Kitchen: Ghee Biscuits

http://letscookindian.blogspot.com/2011/12/ghee-biscuits.html

Friday, December 16, 2011. All purpose /Maida Flour - 1 1/2 cup. Powdered sugar - 1 cup. Ghee/Clarified butter - 1 cup. Baking powder - 1/2 tsp. Heat the oven to 160˚c. Beat together the sugar and ghee. Mix the flour, salt and baking powder. Now mix the ghee mixture to the flour mixture and make a smooth dough. Make small discs and line them on a baking sheet. Bake these in the preheated oven for 15 mins. Cooking 4 all Seasons. View my complete profile. Brinjal fry / Vanakkiya Kathirikkai.

5

Indian Kitchen: November 2011

http://letscookindian.blogspot.com/2011_11_01_archive.html

Thursday, November 24, 2011. Paruppu Keerai - Spinach and Lentils. Paruppu Keerai goes very well with white rice and fried brinjals. Toor dhal - 250g. Spinach - 300g leaves. Onion - 1 finely chopped. Tomato - 1 finely chopped. Green chilly - 1 finely chopped. Red chilly - 1 broken in 2. Garlic - 2 pods chopped. Mustard seeds - 1tsp. Curry leaves - 2-4. Turmeric powder - 1/2tsp. Ghee/Vegetable oil - 2tbsp. Once the dhal is soft cooked turn off the heat, mash it slightly and keep it aside. Coriander leaves...

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Friday, September 4, 2015. 1/2cup (Add 3/4cup if you want it sweeter). Roast the cashew nuts in a teaspoon of ghee and chop. Roast the semolina in the same pan until a nice flavour comes. Powder the semolina and the sugar in a mixer. Add the cardamom powder and the cashew nuts and mix well. Heat the ghee and mix it in the semolina mixture. While its still a bit warm, make small balls (laddus). Friday, December 27, 2013. Sundal: A quick yummy snack. Chickpeas can - 1 can (300g). Dry red chilly - 2. Once t...

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