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Prathi'scookin'

Indian and International food with Inspiration

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Prathi'scookin' | prathiscooking.blogspot.com Reviews
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Indian and International food with Inspiration
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1 prathi'scookin
2 lamb vermicelli biryani
3 ingredients
4 vermicelli 200g
5 salt to taste
6 preparation
7 posted by
8 prathi
9 no comments
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prathi'scookin,lamb vermicelli biryani,ingredients,vermicelli 200g,salt to taste,preparation,posted by,prathi,no comments,email this,blogthis,share to twitter,share to facebook,share to pinterest,labels main dish,oats pongal,serve hot,labels breakfast
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Prathi'scookin' | prathiscooking.blogspot.com Reviews

https://prathiscooking.blogspot.com

Indian and International food with Inspiration

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1

Prathi'scookin': Grilled Zucchini and Tomato Salad with Scrambled Eggs

http://prathiscooking.blogspot.com/2010/11/grilled-zucchini-and-tomato-salad-with.html

Indian and International food with Inspiration. Wednesday, November 24, 2010. Grilled Zucchini and Tomato Salad with Scrambled Eggs. Fresh ground black pepper. A few sprigs fresh parsley. Pre-heat your grill to 180°C. Wash the zucchini and trim off the ends. Slice the zucchini lengthwise in thin slices, using a mandolin or vegetable peeler. Lightly grease the zucchini with cooking spray and season with salt and pepper to taste. In a pan, make the scrambled eggs with some olive oil, salt and pepper.

2

Prathi'scookin': June 2010

http://prathiscooking.blogspot.com/2010_06_01_archive.html

Indian and International food with Inspiration. Wednesday, June 30, 2010. Grated Coconut - 3 cups. Grated Jaggery - 1 ½ cups. Ground elaichi powder - ½ tsp. Ghee – 5-6 tbsp. Cashew nuts: ¼ cup. In a pan, add 2 tbsp of ghee and fry the cashew nuts till golden brown and keep aside. In a heavy bottomed vessel, add the remaining ghee, grated jaggery and grated coconut and cook on a medium heat stirring continuously. Friday, June 25, 2010. It has been long time since I’ve posted a breakfast recipe here&...

3

Prathi'scookin': February 2010

http://prathiscooking.blogspot.com/2010_02_01_archive.html

Indian and International food with Inspiration. Wednesday, February 24, 2010. Pani Poori/ Gol Gappe/ Puchka. This is the most favourite street food in. The word "Pani" means water and "Poori" is puffed Indian bread. This popular Indian snack is also called Gol Gappa, Puchka and is usually enjoyed at many of the street vendors in. And also in restaurants. 1 cup Semolina (Rava / Suji). 188; cup All purpose Flour. 4 to 5 Tbsp club soda (Carbonated water). Oil to deep fry. 1 cup Mint Leaves. To make the Pani:.

4

Prathi'scookin': January 2011

http://prathiscooking.blogspot.com/2011_01_01_archive.html

Indian and International food with Inspiration. Tuesday, January 11, 2011. Lamb - 200 g. Onion – 1 large. Oil - 3 Tbsp. Ghee - 2 Tbsp. Ginger and Garlic paste - 1 Tbsp. Garam masala – ¼ Tsp. Red chili powder – 1 Tbsp. Coriander powder – 1Tbsp. Yoghurt – ½ cup. Tomato – 1 medium. Green chilis - 3. Coriander leaves - 1/4 cup. Mint leaves - 1/4 cup. Lemon juice – 2 Tbsp. Fried cashew nuts to garnish. Wash the mutton and drain water. In a pan dry fry the Vermicelli until it turns red and keep it aside.

5

Prathi'scookin': January 2010

http://prathiscooking.blogspot.com/2010_01_01_archive.html

Indian and International food with Inspiration. Sunday, January 31, 2010. Allam Pachadi (Ginger chutney). Allam pachadi is one of the most-relished chutney recipes with ginger. This unique flavored chutney is a perfect combination of sweet and spice. This chutney tastes wonderful with idli, dosa, pesarattu or any breakfasts. It even tastes good with curd rice also. This can be stored longer in a refrigerator. Fresh and tender ginger – 2 inch pc. Tamarind – size of a medium gooseberry. Oil – 1 tsp. Methi ...

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Indian and International food with Inspiration. Tuesday, January 11, 2011. Lamb - 200 g. Onion – 1 large. Oil - 3 Tbsp. Ghee - 2 Tbsp. Ginger and Garlic paste - 1 Tbsp. Garam masala – ¼ Tsp. Red chili powder – 1 Tbsp. Coriander powder – 1Tbsp. Yoghurt – ½ cup. Tomato – 1 medium. Green chilis - 3. Coriander leaves - 1/4 cup. Mint leaves - 1/4 cup. Lemon juice – 2 Tbsp. Fried cashew nuts to garnish. Wash the mutton and drain water. In a pan dry fry the Vermicelli until it turns red and keep it aside. Whole...

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