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Experiments from my kitchen

Taste of India and Flavors of other Countries

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Experiments from my kitchen | sruthiskitchen.blogspot.com Reviews
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Taste of India and Flavors of other Countries
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1 vegetable samosa
2 posted by
3 sruthi
4 no comments
5 labels appetizer/snacks
6 rice flour chakkalu
7 ingredients
8 ribbon muruku
9 cauliflower carrot fry
10 labels fry
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Experiments from my kitchen | sruthiskitchen.blogspot.com Reviews

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Taste of India and Flavors of other Countries

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1

Experiments from my kitchen: Rice FLour Chakkalu

http://sruthiskitchen.blogspot.com/2012/07/rice-flour-chakkalu.html

Experiments from my kitchen. Taste of India and Flavors of other Countries. Tuesday, July 17, 2012. Tuesday, July 17, 2012. Subscribe to: Post Comments (Atom). Chicago, IL, United States. View my complete profile.

2

Experiments from my kitchen: August 2010

http://sruthiskitchen.blogspot.com/2010_08_01_archive.html

Experiments from my kitchen. Taste of India and Flavors of other Countries. Tuesday, August 24, 2010. Cat Fish - 3 lbs. Onion - 1 medium size. Tamarind Pulp - 1 cup. Ginger and garlic paste - 1tsp. Cinnamon - 1/4 inch stick. Salt - to taste. Chilli powder - 1 tsp. Dhania powder - 1 tsp'Turmeric - 1/4 tsp. Methi powder(dry roast the seeds and powder) - 1/4 tsp. Coconut Powder - 3 tsp. Cilantro - 1/4 cup finely cut. In a pan heat 2 tsp oil. Once oil is heated add clove, cinnamon and elachi. Dry roast (quan...

3

Experiments from my kitchen: November 2010

http://sruthiskitchen.blogspot.com/2010_11_01_archive.html

Experiments from my kitchen. Taste of India and Flavors of other Countries. Friday, November 19, 2010. Chicken : 3 lbs. Chilli powder : 1.5 spoon. Dhania powder : 3/4 spoon. Turmeric : 1 spoon. Salt : to taste. Cilantro : to garnish. Pepper powder : 1tsp. Roast and powder :. Poppy seeds : 2 spoons. Dry coconut powder : 1 tbsp. Onion : 1 medium size. Tomato: 2 medium size. Garlic : 2 cloves. Cinnamon : 1/2 inch. 1 Wash chicken well. Squeeze all excess water. 2 Heat oil in a pan. Let it cook for 5 min.

4

Experiments from my kitchen: Vegetable Samosa

http://sruthiskitchen.blogspot.com/2012/10/vegetable-samosa.html

Experiments from my kitchen. Taste of India and Flavors of other Countries. Tuesday, October 2, 2012. Tuesday, October 02, 2012. Subscribe to: Post Comments (Atom). Chicago, IL, United States. View my complete profile.

5

Experiments from my kitchen: July 2012

http://sruthiskitchen.blogspot.com/2012_07_01_archive.html

Experiments from my kitchen. Taste of India and Flavors of other Countries. Tuesday, July 17, 2012. Tuesday, July 17, 2012. Links to this post. Tuesday, July 17, 2012. Links to this post. Subscribe to: Posts (Atom). Chicago, IL, United States. View my complete profile.

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Goodness of food, from me to you.: Cooking Tips

http://gscooking.blogspot.com/p/faster-cooking-tips.html

Goodness of food, from me to you. PLEASE LEAVE A COMMENT ABOUT WHAT YOU FELT, YOUR FEEDBACK GIVES ME MOTIVATION AND MAKES ME POST BETTER RECIPES. THANK YOU. I always use non-stick or thick bottomed vessels, they use less oil to cook. If you are a vegan, use vegan substitutes for milk products and eggs. If you are Jain, then you can eliminate root vegetables in almost all recipes. Some are based on roots, which can not be helped. 2 Processing fresh herbs is also a problem during cooking when you find less...

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Experiments from my kitchen

Experiments from my kitchen. Taste of India and Flavors of other Countries. Tuesday, October 2, 2012. Tuesday, October 02, 2012. Links to this post. Tuesday, July 17, 2012. Tuesday, July 17, 2012. Links to this post. Tuesday, July 17, 2012. Links to this post. Thursday, January 27, 2011. Thursday, January 27, 2011. Links to this post. Thursday, January 27, 2011. Links to this post. Thursday, January 27, 2011. Links to this post. Thursday, January 27, 2011. Links to this post. Subscribe to: Posts (Atom).

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Sruthi's Kitchen » A Cooking Paradise....

Ravva Idli – South Indian Breakfast Recipe. Idlis are traditionally made from naturally fermented batter. This ravva Idli in contrast is a quick version which can be made under 30 mins. Because of the flavorful seasoning that goes inside the batter, they taste absolutely delicious. Serve them with the chutney and/ or Sambar to make a complete wholesome meal. Serves- 2 to 3. Preparation time – 5 mins. Cooking time – 20 mins. Coarse Semolina (Sooji/ Upma Ravva) – 1 Cup. Yogurt/ Curd – 1 Cup. Allow the wate...

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