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Food, In The Main...

Saturday, May 30, 2015. Black pepper garlic kuzhambu. I simply had to post this kuzhambu recipe, because it is just literally so lip-smackingly good - thick, tangy, hot, spicy, a tiny bit sweet and entirely irresistible! And so it turned out. One other thing - the correct amount of salt is essential, otherwise the kuzhambu tends to be on the sweetish side. I'm used to making do with less salt in my cooking than (after all, you can always add more, but you can't really undo oversalting disasters! 1 tbsp n...

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Food, In The Main... | srefoodblog.blogspot.com Reviews

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Saturday, May 30, 2015. Black pepper garlic kuzhambu. I simply had to post this kuzhambu recipe, because it is just literally so lip-smackingly good - thick, tangy, hot, spicy, a tiny bit sweet and entirely irresistible! And so it turned out. One other thing - the correct amount of salt is essential, otherwise the kuzhambu tends to be on the sweetish side. I'm used to making do with less salt in my cooking than (after all, you can always add more, but you can't really undo oversalting disasters! 1 tbsp n...

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Food, In The Main... | srefoodblog.blogspot.com Reviews

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Saturday, May 30, 2015. Black pepper garlic kuzhambu. I simply had to post this kuzhambu recipe, because it is just literally so lip-smackingly good - thick, tangy, hot, spicy, a tiny bit sweet and entirely irresistible! And so it turned out. One other thing - the correct amount of salt is essential, otherwise the kuzhambu tends to be on the sweetish side. I'm used to making do with less salt in my cooking than (after all, you can always add more, but you can't really undo oversalting disasters! 1 tbsp n...

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srefoodblog.blogspot.com

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Food, In The Main...: Black pepper garlic kuzhambu

http://srefoodblog.blogspot.com/2015/05/black-pepper-garlic-kuzhambu.html

Saturday, May 30, 2015. Black pepper garlic kuzhambu. I simply had to post this kuzhambu recipe, because it is just literally so lip-smackingly good - thick, tangy, hot, spicy, a tiny bit sweet and entirely irresistible! And so it turned out. One other thing - the correct amount of salt is essential, otherwise the kuzhambu tends to be on the sweetish side. I'm used to making do with less salt in my cooking than (after all, you can always add more, but you can't really undo oversalting disasters! 1 tbsp n...

2

Food, In The Main...: February 2013

http://srefoodblog.blogspot.com/2013_02_01_archive.html

Monday, February 25, 2013. This recipe is from. but I bet you already KNOW where it's from and whose it is. You won't even have to guess. Thaaaaat's right. Dan Lepard, the latest man in my life. He's only lately been in my life, though. Until a couple of weeks back, my No. 1 baking man was Hollywood. Paul Hollywood. I don't know about you folks outside the UK, but in. The UK, The Great British Bake-Off. Which brings me back to Dan Lepard who, going by his photo in The Guardian. 1 tsp fast action yeast.

3

Food, In The Main...: May 2015

http://srefoodblog.blogspot.com/2015_05_01_archive.html

Saturday, May 30, 2015. Black pepper garlic kuzhambu. I simply had to post this kuzhambu recipe, because it is just literally so lip-smackingly good - thick, tangy, hot, spicy, a tiny bit sweet and entirely irresistible! And so it turned out. One other thing - the correct amount of salt is essential, otherwise the kuzhambu tends to be on the sweetish side. I'm used to making do with less salt in my cooking than (after all, you can always add more, but you can't really undo oversalting disasters! 1 tbsp n...

4

Food, In The Main...: November 2012

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

Tuesday, November 13, 2012. Fresh fruit rava kesari. I don't make sweets often, but once in a while. Something like Cilantro's fruit kesari. Catches my fancy, and then it's like a craving - so here's my craving, which I made yesterday. It's just a coincidence that it's Deepavali and the. Is appropriate as an offering. It's even more convenient that I could use up some over-soft soft fruit that I might have thrown away if not for the craving. Now if only someone would make me thenkuzhal. 3 Heat the fourth...

5

Food, In The Main...: April 2013

http://srefoodblog.blogspot.com/2013_04_01_archive.html

Monday, April 29, 2013. We Knead To Bake #4 - Torcettini di Saint Vincent yeasted cookies. Adapted from A Baker’s Tour by Nick Malgieri). Anyway - these yeasted cookies were pretty easy to make. Like most everyone else, we both liked the sugar crust and the caramelised underside of the cookies. They were different from anything I've had before, that's for certain! 1/2 cup warm water. 1-1/4 tsp active dry yeast (or 1 tsp instant yeast). 1-1/2 cups all-purpose flour. 5 Roll each piece into a pencil thick &...

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culinaryhaven.wordpress.com

Moong dhuli dal | Culinary Haven

https://culinaryhaven.wordpress.com/2012/11/09/moong-dhuli-dal

Beginners guide to cooking. Tips for becoming an expert cook. November 9, 2012. Filed under: My favourite. Tags: moong dhuli dal. 1 cup moong dal. Pinch of cumin seeds. Pressure cook the dal along with tomato. Heat the cooking pan, heat the cumin seeds with red chilli flakes. Put the baghara in the dal along with salt. The dal is ready! Leave a Reply Cancel reply. Enter your comment here. Fill in your details below or click an icon to log in:. Address never made public). Baby and toddler food. Sujatha on...

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Chocolate frosted banana cake squares – Bakingbuddies

https://bakingbuddies.wordpress.com/2015/04/03/chocolate-frosted-banana-cake-squares

A joint venture in baking. Chocolate frosted banana cake squares. April 3, 2015. January 23, 2016. Inspiration strikes at unexpected times. We were sitting through a long official meeting in one of the hotels in Gurgaon last week. The meeting stretched on and on. I was secretly praying for a break- a hot cup of tea and a little something to eat was much needed. And that’s what I did last night. I used my old banana bread recipe. And tweaked it to create this! 3 ripe bananas (roughly mashed). On halving t...

bakingbuddies.wordpress.com

Index – Bakingbuddies

https://bakingbuddies.wordpress.com/index-of-goodies

A joint venture in baking. The category cloud on the main page doesnt help? Basic french bread rolls. My experiments with the basic french bread rolls. Herbed cheese braided bread-step by step. Pull-apart rolls- cheese and chutney. Sponge cake with a twist. Devil’s food cake. Chocolate frosted banana cake squares. Cookie in the cookie jar. Spiced cookies turned ginger cookies. Walnut Raisin drop cookies. Baked vegetables in spinach sauce. Broccoli and zucchini casserole. Date and walnut pie. Wedding tabl...

culinaryhaven.wordpress.com

Rasgulla cake | Culinary Haven

https://culinaryhaven.wordpress.com/2010/12/20/rasgulla-cake

Beginners guide to cooking. Tips for becoming an expert cook. December 20, 2010. 2 cups: Refined flour. 1 tsp: Baking powder. 1 cup: Amul curd. A few drops of Vanilla essence. 6 tbsp: Cocoa powder. 2 nos Star anise. 400 ml: Non-dairy cream. 3 nos Sweet limes. 1 nos Butter paper. 1 Preheat oven to 170*C. Grease a cake tin and line it with butter paper. 2 Sift flour, baking powder, soda bicarb and cocoa powder together. Heat the milk till it is lukewarm. 9 Check the sugar syrup. Clarify it by spooning ...

culinaryhaven.wordpress.com

Vara Mahalakshmi puja vidhi | Culinary Haven

https://culinaryhaven.wordpress.com/2011/07/19/vara-mahalakshmi-puja-vidhi

Beginners guide to cooking. Tips for becoming an expert cook. Vara Mahalakshmi puja vidhi. July 19, 2011. Filed under: My musings. Īśhvara samvat shraavaNa shuddha shukravaar. This pūja falls on the Friday earlier and nearest to fullmoon in the month of shraavan.). 1 AT THE REGULAR ALTAR. Óm sarvebhyo gurubhyo namah:. Óm sarvebhyo devebhyo namah:. Óm sarvebhyo bráhmanebhyo namah:. Prárambha káryam nirvigna-mastu, shubham shobhanamastu, ishTa devatá kuladevatá suprasanná varadá bhavatu. Óm Srimán Maha-Gan...

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The Cookbook Junkie: A recipe and a blogiversary

http://cookbookjunkie.blogspot.com/2006/09/recipe-and-blogiversary_07.html

Thursday, September 07, 2006. A recipe and a blogiversary. Beef and Potato Tex-Mex Hash. 1 lb extra-lean ground beef I used natural 90% lean ground beef. 1 tbsp. onion powder. 1 tbsp. nonfat beef broth I used a couple of teaspoons of canola oil. 3 cups frozen Potatoes O’Brien I threw in the entire bag. 1 cup chunky-style salsa. 2 tsp Mexican seasoning I used my homemade taco seasoning. 1 ½ cups nonfat shredded cheddar cheese I used Cabot's 50% Light Cheddar. Onto the important stuff. A year ago today, I ...

cookbookjunkie.blogspot.com

The Cookbook Junkie: Sure about the recipe, on the fence about the book

http://cookbookjunkie.blogspot.com/2007/03/sure-about-recipe-on-fence-about-book.html

Wednesday, March 07, 2007. Sure about the recipe, on the fence about the book. 1 cup picante sauce. 188; cup honey. 189; teaspoon ground ginger. 1 ½ pounds skinless, boneless chicken breasts, cut into strips. Preheat oven to 400 degrees F. First I had to test some of the recipes and so far I've made three of them. The first two weren't bad but they weren't great either. Oh no. Panic set in. I don't want to give away a crappy cookbook yet I don't want two of these either, ya know? So right now the score i...

crazyaboutfood.blogspot.com

CrazyAboutFood: November 2006

http://crazyaboutfood.blogspot.com/2006_11_01_archive.html

Wednesday, November 08, 2006. Eggless Black Forest Cake. Milkmaid/Condensed Milk- 1 can. Maida- 1.5 cups. Butter - 3/4 cup. Cocoa- 4 tbsp heaped. Cherry Pie Filling Can-1. Lightly grease and flour 2 baking round pans. Preheat oven to 300F. Melt Butter and add condensed milk. Sift Maida, baking powder, soda and cocoa. Mix the above mix with condensed milk alternating with coke till they are over. Immediately divide the mix into 2 round pans and bake for 30-40 minutes. Posted by Roopa @ 10:30 PM.

crazyaboutfood.blogspot.com

CrazyAboutFood: October 2006

http://crazyaboutfood.blogspot.com/2006_10_01_archive.html

Friday, October 27, 2006. Karela : 4-5 Medium sized ones, cut into small pieces. Coconut : 6 tbsp. Fried Gram : 5 tblp. Red Chilly Powder : 1 tbsp. Salt : 1 tbsp or according to your taste. Tamarind paste : 1 tsp. Oil, Mustard Seeds, Urad Dal and Channa Dal for tampering. 1 Put oil in a pan and add mustard seeds. After they sputter, add chana dal and urad dal. Once they turn brown, add the finely cut karela. 3 Meanwhile, grind the fried gram, coconut, red chilly powder into a fine paste with water.

crazyaboutfood.blogspot.com

CrazyAboutFood: August 2007

http://crazyaboutfood.blogspot.com/2007_08_01_archive.html

Thursday, August 09, 2007. Cilantro Pesto Presto Pasta! I was very reluctant to try out this combo, but I did give it a try and we liked it. We really liked it. Its a combination of Cilantro (instead of parsley/basil), cashewnuts(pine nuts traditionally) and to give it more zing, I added chopped Jalopenos (the ones you get in a jar, pickled ones). All you spice lovers, give it a try and you wont regret! Well, since its not Aug 10th yet, I can send this for Mallugirl's Summer Express Cooking Event. You ca...

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srefoodblog.blogspot.com

Food, In The Main...

Saturday, May 30, 2015. Black pepper garlic kuzhambu. I simply had to post this kuzhambu recipe, because it is just literally so lip-smackingly good - thick, tangy, hot, spicy, a tiny bit sweet and entirely irresistible! And so it turned out. One other thing - the correct amount of salt is essential, otherwise the kuzhambu tends to be on the sweetish side. I'm used to making do with less salt in my cooking than (after all, you can always add more, but you can't really undo oversalting disasters! 1 tbsp n...

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