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Sweets, spice and everything indian

Sweets, spice and everything indian. Tuesday, August 5, 2008. Appam and Mutton Stew. Rice flour (finely powdered). 1 Heat the semolina in a little water to a thick consistency. 2 Remove from the fire and keep it aside to cool. 3 Make a batter with rice flour, coconut milk and water. 4. Add the cooked semolina, soaked yeast and sugar and then mix well. 5 Keep the mixture to ferment for three to four hours. 7 Turn the batter around in the thava and make it into a round with thin edges and a thick middle.

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Sweets, spice and everything indian | sweetspiceindia.blogspot.com Reviews

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Sweets, spice and everything indian. Tuesday, August 5, 2008. Appam and Mutton Stew. Rice flour (finely powdered). 1 Heat the semolina in a little water to a thick consistency. 2 Remove from the fire and keep it aside to cool. 3 Make a batter with rice flour, coconut milk and water. 4. Add the cooked semolina, soaked yeast and sugar and then mix well. 5 Keep the mixture to ferment for three to four hours. 7 Turn the batter around in the thava and make it into a round with thin edges and a thick middle.

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1 skip to main

2 skip to sidebar

3 appam 25 nos

4 ingredients

5 quantity

6 coconut milk

7 salt

8 to taste

9 sugar

10 1 tbsp

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Sweets, spice and everything indian | sweetspiceindia.blogspot.com Reviews

https://sweetspiceindia.blogspot.com

Sweets, spice and everything indian. Tuesday, August 5, 2008. Appam and Mutton Stew. Rice flour (finely powdered). 1 Heat the semolina in a little water to a thick consistency. 2 Remove from the fire and keep it aside to cool. 3 Make a batter with rice flour, coconut milk and water. 4. Add the cooked semolina, soaked yeast and sugar and then mix well. 5 Keep the mixture to ferment for three to four hours. 7 Turn the batter around in the thava and make it into a round with thin edges and a thick middle.

INTERNAL PAGES

sweetspiceindia.blogspot.com

1

Sweets, spice and everything indian: February 2008

http://sweetspiceindia.blogspot.com/2008_02_01_archive.html

Sweets, spice and everything indian. Saturday, February 16, 2008. Goan prawn curry. Simply Sumptuous! 1 cup freshly grated coconut. 1 red chilli or 1/2 tea spn red chilli powder. 1/4 tea spn turmeric powder. 1 small round of tamarind. A pinch of hing (asafoetida). 1/2 tea spn oil. Few pieces drumstick or. Few drops of coconut oil ( optional). Clean, remove the outer crust and de-vein the prawns. Wash thoroughly with water. Chop onion and tomato. Add drumsticks/ambados and boil for a few mins.

2

Sweets, spice and everything indian: December 2007

http://sweetspiceindia.blogspot.com/2007_12_01_archive.html

Sweets, spice and everything indian. Wednesday, December 5, 2007. Remove skin from chicken parts. Make deep slashes in the meat with a sharp knife. Mix all of the ingredients together to form a marinade. Blend it thoroughly and then pour into a leak-proof plastic bag. Add the chicken pieces, squeeze air from the bag, and seal. Knead the bag to rub the marinade into the slashes. Place on a plate and refrigerate for 12 - 24 hours, turns the bag occasionally. Tuesday, December 4, 2007. Mustard oil to fry.

3

Sweets, spice and everything indian: January 2008

http://sweetspiceindia.blogspot.com/2008_01_01_archive.html

Sweets, spice and everything indian. Monday, January 7, 2008. Fish moilee- Something from God's own country. 500 grams skinned white fish, 2 cups coconut milk, few curry leaves, 1 tablespoon lemon juice, 1 inch cinnamon, 2 green cardamoms, 2 tablespoons chopped ginger garlic, 4 green chillies, 1 medium onion, 1 tomato, 1 teaspoon turmeric powder, ½ teaspoon coarsely crushed pepper corns, 1 cup water, 2 tablespoons oil and salt to taste. Subscribe to: Posts (Atom). View my complete profile.

4

Sweets, spice and everything indian: Fish moilee- Something from God's own country.

http://sweetspiceindia.blogspot.com/2008/01/fish-moilee-something-from-gods-own.html

Sweets, spice and everything indian. Monday, January 7, 2008. Fish moilee- Something from God's own country. 500 grams skinned white fish, 2 cups coconut milk, few curry leaves, 1 tablespoon lemon juice, 1 inch cinnamon, 2 green cardamoms, 2 tablespoons chopped ginger garlic, 4 green chillies, 1 medium onion, 1 tomato, 1 teaspoon turmeric powder, ½ teaspoon coarsely crushed pepper corns, 1 cup water, 2 tablespoons oil and salt to taste. Subscribe to: Post Comments (Atom). View my complete profile.

5

Sweets, spice and everything indian: TASTY TANDOORI

http://sweetspiceindia.blogspot.com/2007/12/tasty-tandoori.html

Sweets, spice and everything indian. Wednesday, December 5, 2007. Remove skin from chicken parts. Make deep slashes in the meat with a sharp knife. Mix all of the ingredients together to form a marinade. Blend it thoroughly and then pour into a leak-proof plastic bag. Add the chicken pieces, squeeze air from the bag, and seal. Knead the bag to rub the marinade into the slashes. Place on a plate and refrigerate for 12 - 24 hours, turns the bag occasionally. Subscribe to: Post Comments (Atom).

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Sweets, spice and everything indian

Sweets, spice and everything indian. Tuesday, August 5, 2008. Appam and Mutton Stew. Rice flour (finely powdered). 1 Heat the semolina in a little water to a thick consistency. 2 Remove from the fire and keep it aside to cool. 3 Make a batter with rice flour, coconut milk and water. 4. Add the cooked semolina, soaked yeast and sugar and then mix well. 5 Keep the mixture to ferment for three to four hours. 7 Turn the batter around in the thava and make it into a round with thin edges and a thick middle.

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