fundufoodie.blogspot.com
Morsels: Gobhi Paratha
http://fundufoodie.blogspot.com/2009/12/gobhi-paratha.html
Thursday, December 31, 2009. Usually the gobhi(cauliflower) paratha stuffing is precooked. In this method I have just made a stuffing of un-cooked gobhi. The gobhi stuffing gets cooked inside the paratha and gives a different aroma as well as a delightful crunch. It tastes simply delicious :). 1 Gobhi 1/2 flower. 2 1 green chili. 1 1 tsp dhaniya powder. 2 1/2 tsp garam masala. 3 1 tsp roasted cummin poder (bhuna jeera masala). Subscribe to: Post Comments (Atom). I am funky and fun loving. Fat Chic Goes S...
kudampuli.blogspot.com
kudambuli/kudampuli: Fish Pickle!
http://kudampuli.blogspot.com/2012/02/fish-pickle.html
Sunday, February 12, 2012. Tuna Fish diced – 2 kg. Thinly sliced Ginger – 3/4 cup. Thinly sliced Garlic – 1 cup. Green Chillies Slices – 10. Kashmiri Red Chilly Powder – 4 Tbs. Vinegar – 1 cup. Curry leaves - 4 stems. Mustard Seeds – 2 tsp. Salt – to taste. Oil – as needed. Turmeric Powder – 1/2 tsp. Red Chilly powder -1 tbs. Salt – 1 tsp. Keep it in an air tight Container. I tried this receipe . Really good Thank you chithra . Really want to visit your home one day for food :). Dr Sonia S V.
taisrasoi.blogspot.com
Tai's Rasoi: Pepper paneer and "Anupama"
http://taisrasoi.blogspot.com/2009/02/pepper-paneer-and-anupama.html
A spicy blend of desi khana and desi flicks. Thursday, February 19, 2009. Pepper paneer and "Anupama". When I was growing up,. Was not something included in the day-to-day. Cooking. It was something to be enjoyed in Punjabi restaurants either in the form of a spicy. 160;This gave it its somewhat exotic air. My friend Ranjana was the one who guided me through my first. Recipe, helping to demystify the delectable cubes of cheese. . Over the years, I have perfected the standard. 160;While I love both.
taisrasoi.blogspot.com
Tai's Rasoi: December 2008
http://taisrasoi.blogspot.com/2008_12_01_archive.html
A spicy blend of desi khana and desi flicks. Monday, December 8, 2008. Vegetable Fried Rice and "Guide". If you think about it, ". 2 cups leftover cooked basmati rice. 2 cups mixed vegetables (french cut beans, julienned carrots, cauliflower florets, and peas). 1/2 tsp garam masala. 1/4 tsp red chili powder. 1 tsp lemon juice. 1/4 tsp cumin seeds. Heat oil in a pan. When heated add the cumin seeds. When they splutter, add the crushed garlic and sliced onion. Cook covered till the vegetables are tender.
taisrasoi.blogspot.com
Tai's Rasoi: March 2009
http://taisrasoi.blogspot.com/2009_03_01_archive.html
A spicy blend of desi khana and desi flicks. Tuesday, March 24, 2009. Palak-Methi Dal and "Sholay". I have always had a love-hate relationship with greens. '. Prepared with different greens was a staple when I was growing up, but it never appealed to me. While spinach was tolerable, the allure of some other greens escaped me. In particular, why people would choose to cook a bitter leaf. Was a puzzle. Then I tasted '. At a friend's house and realized it might be tasty in small doses. . Came out in the...
taisrasoi.blogspot.com
Tai's Rasoi: Kofta Curry and "Devdas"
http://taisrasoi.blogspot.com/2008/11/kofta-curry-and-devdas.html
A spicy blend of desi khana and desi flicks. Saturday, November 22, 2008. Kofta Curry and "Devdas". One summer, my neighbor had a bountiful crop of zucchini in her backyard and she happily presented me with a dozen. You don't get zucchinis in India, and so I had no idea what to do with them . and said as much. She suggested zucchini bread, which took care of one or two, but how much zucchini bread can one eat? 160;So on a whim, one afternoon, I decided to substitute grated zucchini for the grated. 1/4 te...
taisrasoi.blogspot.com
Tai's Rasoi: Potato Green Rassa and "Ghajini"
http://taisrasoi.blogspot.com/2009/02/potato-green-rassa-and-ghajini.html
A spicy blend of desi khana and desi flicks. Friday, February 27, 2009. Potato Green Rassa and "Ghajini". 160;is an excellent cook in her own right. Born in. 160;and having spent some of her childhood years in. Her cuisine incorporates the bold and zesty flavors of the. 160;region. My father-in-law's job took her to. Where she spent a significant portion of her life. Over the years, she added a lot of the local recipes to her repertoire. The green. 1 lb small potatoes. 1/2 cup fresh shredded coconut.
taisrasoi.blogspot.com
Tai's Rasoi: Cabbage koshimbir and 'Chitchor'
http://taisrasoi.blogspot.com/2009/01/cabbage-koshimbir-and-chitchor.html
A spicy blend of desi khana and desi flicks. Wednesday, January 28, 2009. Cabbage koshimbir and 'Chitchor'. Growing up, my mom enforced the age-old adage "clean your plate." I was to eat everything served on my plate, even the vegetables. While I liked the few benign veggies like potatoes and peas as a kid, other vegetables like cauliflower and green beans ranked pretty low on my. Favorite food list. Cabbage in particular was not in my good books unless of course it was made into a. Combine the shredded...
taisrasoi.blogspot.com
Tai's Rasoi: October 2008
http://taisrasoi.blogspot.com/2008_10_01_archive.html
A spicy blend of desi khana and desi flicks. Wednesday, October 29, 2008. Badam Poli and "Mera Saaya". Diwali always brings back fond memories . In keeping with tradition, my mother always made. 160;day. One year, she decided to try something new. She made. This week being Halloween week, I thought I would talk about one of my favorite suspense movies - ". To name a few. ". Was shot in the beautiful locales of. Superb direction and Madan. Haunting melodies make this a must-see. 3/4 cup ground almonds.
taisrasoi.blogspot.com
Tai's Rasoi: Palak-Methi Dal and "Sholay"
http://taisrasoi.blogspot.com/2009/03/palak-methi-dal-and-sholay.html
A spicy blend of desi khana and desi flicks. Tuesday, March 24, 2009. Palak-Methi Dal and "Sholay". I have always had a love-hate relationship with greens. '. Prepared with different greens was a staple when I was growing up, but it never appealed to me. While spinach was tolerable, the allure of some other greens escaped me. In particular, why people would choose to cook a bitter leaf. Was a puzzle. Then I tasted '. At a friend's house and realized it might be tasty in small doses. . Came out in the...
