Fried Fish - Mrs.K.M.
Ingredients 1. ½ kg fish 2. 1 ½ dsp chilli powder 3. ½ tsp pepper powder 4. 1/8 tsp mustard seeds 5. 5 button onions 6. 6 garlic cloves 7. 1” ginger 8. Salt to taste 9. Refined vegetable oil, for frying Method 1. Clean fish well in salted water and sliced. 2. Grind ingredients 2 to 7 to a fine paste. Add salt to taste. 3. Rub the fish well with the paste. Keep covered in a cool place for some time. 4. In a heavy skillet, add oil and deep fry the fish on both sides, turning gently to ensure even cooking. Serve hot. Note: The above marinade can be used for any kind of fish, but make gashed on both sides if using a whole fish. To serve 4
Onion Chicken Fry - Mrs. K.M. Mathew
Ingredients 1. 1kg. Chicken, jointed and cut into pieces2. 1 dsp. Chilli powder3.¼ dsp. Pepper powder4.½ dsp. Coriander powder5.1/8 tsp. Turmeric powder6.12 cloves7.. oneinch pieces cinnamon 8.1 pinch cumin seeds9.1 pinch ani seeds 10.1 cup chopped onions11. 4 dsp. Oil12. 1 tsp. Thinly sliced onion13. 1 tsp. Thinly sliced ginger14.1 tsp. Sliced garlic15. 2 dsp. Refined oil 16. ½ cup finely chopped ripe tomatoes.17. Salt as required Method Grind ingredients in item 2 to a fine paste.Heat oil and saute onion, ginger, garlic and ground masala well. Let the masala fry on a low fire, adding 2 dsp. Of oil in between. Before the oil separates stir and salt to taste. Stir well.Pour in a cup of boiling water. Close the pan with a deep lid containing water. In case the gravy is all absorbed before the chicken is cooked, pour in water from the lid. Allow the gravy to chicken. When the chicken is done a Ginger Chicken Fry - Mrs.K.M.Mathew
Ingredients 1. 1 kg. Tender chicken, cut into small pieces, 2 dsp. Vinegar, 1 dsp. Ground ginger, Salt to taste2. ½ cup refined oil3. ½ dsp. Round slices green chilli4. 1 cup finely chopped onion5. 1 dsp. Ginger6. ½ tsp. Kashmiri chilli powder7. Green chilli slices for garnishing Method Mix chicken pieces with other ingredients in item 1 and keep it to marinate for 3 hours. Afterwards, cook the chicken on a slow fire so that it does not break. Cook it dry.Season the green chilli in hot oil without losing its colour. Afterwards season the onion. When it becomes light brown in colour, add the ginger paste and season till the masala are fried well and the oil separates. Add the chilli powder and chicken pieces and season till the meat is dry. Dish the chicken pieces on a serving plate and garnish it with green chilli slices. Serve hot. Note: In order to make the chilli chicken red, sprinkle a tsp. of water in the dish Meen peera pattichathu (Fish with grated coconut) - Mrs. K.M.Mathew
Ingredients 01. 1/2 kg fish fillets or any small fish 02. 2 cups coconut, grated 03. 10 button onions 04. 1/2” ginger 05. 4-5 green chillies, sliced 06. 6 garlic cloves 07. 1/2 tsp turmeric powder 08. A few curry leaves 09. Salt to taste 10. 3 pieces cocum (fish tamarind), soaked in water and shredded 11. 1 cup water 12. 2 dsp oil, preferably coconut oil Method 1. Clean fish well in salted water.
6. add the cocum and one cup water to cook the fish. sliced
. 1 tsp garlic cloves For the seasoning 1. Put the mixture in a pan or an earthenware vessel. 3. ¼ tsp.M. ¼ tsp mustard seeds 3. Turmeric powder 5. 2 cups hot water 14. ½ tsp. chopped 12.2. Salt to taste 13. onions. taking care to see that the curry does not stick to the bottom of the pan. 1 dsp. 1” cinnamon 10. ginger. Pepper powder 6. ¼ tsp. Add the turmeric powder. 1 dsp. Vinegar 11. Crush coconut.Mrs. 5. Ginger. 500 gms of any red meat 2.Mathew
You will need 1. 2 dsp coconut oil or any cooking oil 2. Mix in the raw fish with the crushed ingredients. 6 garlic cloves. 2 small potatoes. Bring to boil. curry leaves and salt to taste.K. 1 dsp. chillies and garlic under a grinding stone. sliced 7. Coriander powder 4. ½ tsp aniseed 8. Lace with coconut oil and serve hot To serve 6 Meat Pattichu varathathu . lower the heat and allow the mixture to dry out. diced 15. 2 dsp button onions. Chilli powder 3. 2 cloves 9. 4.
07.Grind into a paste ingredients 2 to 9. This water will help cook the meat as well as ensure that it does not get charred.When the masala leaves the sides of the pan.To serve 5 Note If you are not a habitual user of coconut oil. 04. crushed A few curry leaves 2 cups thin coconut milk
. 2.When the meat is tender. 10. 4. heat coconut oil and add mustard seeds. Mathew
Ingredients 01. 3. 05. Cover the pan with a deep lid containing water. crushed 6 green chillies. remove from heat and serve hot. 1/2 kg fish fillets. add the meat mixture.Fry till dry. 03.K. Fish Molee .When the potato is well cooked and the gravy has thickened. add the button onions. 08.When it splutters. 02. sliced 1 tsp garlic.Wash and clean the meat. remove from fire. 09. chopped ginger and salt for an hour. Cut meat into large cubes. 6. substitute with any oil. crushed 1 tsp ginger. half slit 1 tsp peppercorns. Marinate the meat with the ground paste. Method 1.Mrs. 8. add the potatoes and garlic. 5.In another pan. 7. vinegar. 06.When the button onions are browned. taking care not to let the potato pieces crumble.M.Cook the meat in 2 cups hot water. 9. cut into pieces 2 cup refined vegetable oil 1 cup onion.
Continue to cook over low heat for a few minutes. K. peppercorns and curry leaves. ½ tsp coriander powder 11. Remove from heat and serve hot. 1 big tomato. 4 cups water 3. ½ tsp mustard seeds
. Stir in tomato and thick coconut milk. 1 dsp refined vegetable oil 2. Add fish pieces and salt. Cook the fish over low heat with the lid on until the gravy thickens. 1 cup thick coconut milk Method 01. ¼ tsp peppercorns 7. taking care to see that the curry does not curdle.M. sliced 6. 03. 4 garlic cloves 4. ½ tsp chilli powder 10. medium sized. 05. 1 tsp ginger. Salt to taste 12. 4 tomatoes.Mathew
You will need: 1. Juice of half a lime For the seasoning: 1. Add thin coconut milk and stir to a simmering point. Heat oil in a pan. cut into large pieces 8.10. To serve 6 Tomato Rasam .Mrs. ¼ cup pigeon peas 2. Salt to taste 11. cut into four 12. ½ tsp cumin seeds 5. chillies. ½ tsp asafoetida powder 9. ginger. 04. Saute onion. Clean fish well in salted water. 02. garlic.
2. When it boils. K. To serve 8 Theeyal . ½ cup water 12. until soft. sliced
. ginger and peppercorns and add. halves 4. 2 dry red chillies. cumin seeds. soaked in 1 cup water 11. Add lime juice according to taste.M. asafoetida. sliced 1” lengthwise 8. 1 tsp coriander seeds 4.Mrs. Put in tomatoes. chilli and coriander powders and salt. slit 9. 2 dsp button onions. A few curry leaves 10. ¼ tsp mustard seeds 3. remove from the fire and strain.Cook the pigeon peas in 4 cups water. 2 dsp coriander leaves Method: 1. 1 tsp husked black beans 4. 4 dry red chillies 3. 1 dsp refined vegetable oil 6. halved 5.eaves and fry lightly. grated 2. the size of a lime. 6 green chillies.3. ¼ tsp turmeric powder 7. 1 dsp coconut oil 2.Mathew
You will need: 1. 2 cups coconut. Salt to taste For the seasoning: 1. Add black beans. chillies and coriander .Heat oil and splutter mustard seeds. 3 button onions. Tamarind. Pour over rasam. 2 red chillies. Crush garlic. sliced 5. 250 gms brinjal.
In the same pan. Heat oil in a pan. Add salt after the yam is cooked.Mathew
You will need: 1. red chillies. Serve hot. lightly roast the grated coconut.Mrs. coriander seeds and 1 dsp button onions.
. A few curry leaves 9. drain and cook in 4 cups boiling water. A few peppercorns 7. peeled and chopped into 1” pieces 2. To serve 4 Mezhukku Purattiyathu .Method: 1. Crush ingredients 4 to 8. 2.In a deep pan. 2 cups yam. Salt to taste 4. Saute and add the brinjal pieces. 3. 5. 4 cups water 3. heat oil and allow mustard seeds to splutter. 3.M. 1 dsp button onions and green chillies. 2 dsp button onions 5. heat 1 tsp oil and add turmeric powder. 6 garlic cloves 8. Add the crushed ingredients.Strain and add tamarind water and the ground masala. 4. Wash the yam piece twice.Serve hot. 2. 2 dsp refined vegetable oil Method: 1. Saute well. Drain off the excess water. Add the halved red chillies and the sliced button onions and pour over the curry. Grind all the roasted ingredients to a fine paste. When the pieces are well coated. Add water and salt to taste and cook over low heat till the gravy thickens.In a small saucepan. remove from heat. 3 dry red chillies 6. Add the cooked yam pieces and mix gently. K.
When steam escapes. 3 cups water 3. Salt to taste For the seasoning 1. This prevents it from getting mashed. A chilli and curry leaves
. Add salt and mix well. The green beans may be lightly roasted for two minutes before cooking. K. 1 cup whole green beans 2. 1 dry red chilli. stir gently using the handle of the ladle and let it dry without getting mashed. Mix the ground ingredients together. Crush garlic. half open the pan and cook till the water is almost absorbed. 2. Heat oil in a pan and splutter mustard seeds. 4. Wash and clean the beans and cook covered in 3 cups boiling water. 2 dsp refined vegetable oil 2. When it starts to boil. Grind together cumin seeds and turmeric powder.Variation: Vegetables like green plantain or beans can also be used instead of yam. 5. grated 8. Before all the water evaporates ladle the ground ingredients into the centre of the cooked beans and cover it with some of the beans. Mathew
You will need: 1. 1/8 tsp cumin seeds 4.Mrs. ½ tsp mustard seeds 3. To serve 5 anjipayar Thoran . 3 garlic cloves 6. 3. 1 green chilli 7. A few curry leaves Method: 1. broken into 3 pieces 4. green chilli and grated coconut.M. 1 cup coconut. ¼ tsp turmeric powder 5.
Add coconut milk and curry leaves. Add the cooked beans and allow to simmer for a while. 6 green chillies. To serve 6 Sambar (with sambar powder) . 2½ cups water 3. half slit 5. Cook the ash gourd with green chillies. Add to the thoran. Remove from heat.Mrs. Salt to taste 6. K. 3. ½ cup black-eyed beans 2.M. Pressure cook the black-eyes beans in 1½ cups water and keep aside.Mrs.and fry lightly. 2 cups ash gourd.Mathew
. Oolan . 1 cup thick coconut milk 7. A few curry leaves 8. salt and 1 cup water. 2. diced 4.K. 1 dsp coconut oil Method 1.Mathew
Allow it to boil for 10 minutes. onion). Remove from fire. 2 dsp sambar powder For the seasoning: 1. cut into pieces 6. onion. Cook the washed pigeon peas with turmeric powder in 3 cups water. Store in an airtight tin. ¼ kg mixed vegetables (brinjal. Roast all the ingredients one by one. cucumber. A few curry leaves 6. 5. 12 dry red chillies 5. halved 5. 1 tsp fenugreek seeds 4. 3. chopped 4. potato. 1 dsp onion. 1 tsp turmeric powder 3. 1 dry red chilli. Tamarind. ½ tsp asafoetida powder 3. 4 green chillies.You will need: 1. 1 cup pigeon peas 2. Soak tamarind in ½ cup water. When the vegetables are cooked. strain and pour in the tamarind extract and the sambar powder. drumstick. Heat oil. Mix together and powder finely.
. the size of a lime 5. Garnish with coriander leaves. Method: 1.. Heat the gingelly oil. Season the sambar with mustard seeds. 1 dsp refined vegetable oil 2. red chilli and curry leaves. 2 dsp coriander seeds To prepare the sambar powder: 1. 5½ cups water 4. ½ tsp mustard seeds 3. Salt to taste 8. A few coriander leaves For the sambar powder: 1. 4. 2. 1 dsp gingelly oil 2. Cook vegetables in 2 cups water. half slit 7.
Ingredients 1. 3 garlic gloves 9. K.Mrs. ½ tsp chilli powder 8. 2 cups pumpkin. A small piece asafoetida Method Crush the ingredients of the second item.6 cups of water 7. ½ tsp pepper. Simmer for a few minutes and remove from fire.To serve 6 Tomato Mulakutanny . Heat oil and saute curry leaves and mustard. ½ cup coconut. Salt to taste
. Erissery . Note: Select a deep pan for suting.M. 4 flakes garlic crushed in skin. K. ½ tsp cumin seed.Few springs of coriander leaves. grated 5. A pinch of sugar can be added.M.Mrs. ½ tsp turmeric powder 6.¼ tsp mustard 5. 2 cups water 3.2 dsp coriander. Add tomatoes.1 stalk of curry leaves 6. It can be strained before use. finely chopped 4. ½ tsp turmeric powder 7.250 gms ripe tomatoes 2. 6 dry chillies 3.2 dsp gingelly oil (coconut oil can be used) 4.fry for a little while and pour leaves and asafoetida. Mathew Ingredients 1. Add the crushed ingredients and saute over low heat. ¼ cup black-eyed beans 2.
Coarsely grind ingredients 4 to 7 and add to the cooked vegetable. curry leaves and red chillies. ¼ tsp cumin seeds 6. 2 dsp onion. 2 dsp coconut. A few curry leaves 5.M. Add the chopped pumpkin and cook. halved 6. 2 dsp refined vegetable oil 2. ½ tsp turmeric powder 7. Heat oil. 3 cups water 3. 3. 1 dsp ghee
. Add grated coconut and saute until the coconut is lightly browned. To serve 4 arippu . Cook the washed beans in 2 cups water. 4 garlic cloves 5. Mix well and add salt. 2 dry red chillies. grated For the seasoning: 1. grated Method 1. Serve hot.Mrs. 4.For the seasoning 1. 2. splutter mustard seeds. Stir this seasoning into the curry. ¼ tsp chilli powder 4. 1 tsp mustard seeds 3. 2 dsp coconut oil 2. 1 cup husked green beans 2. Mathew
You will need: 1. K. chopped 4. 1 cup coconut. Toss in the chopped onion.
Grind ingredients 3 to 7 to a fine paste. 2. Fried Pappads.Mrs. Take it off the fire.3.M.to taste 2. slit at one end. 3 green chillies. Grated coconut-½ cup Method 1.chilli powder. 3. 1/4 cup small onions. sliced in rounds A few curry leaves 2 dry red chillies. Black gram dhal-1 tsp. 1 1/2cups water 3. Serve hot. Mix the paste in a little water and add to the cooked beans. Add grated coconut and stir till the water is absorbed. Add chopped onions and green chillies and saute. curry leaves and chillies and ad to the curry. 6. snake gourd. In a mixture of oil and ghee.Mrs. Bring to boil and remove from fire.M. 1/2 cup thick curd(not sour) 4. tsp. A few curry leaves. Mathew Ingredients 1. 4. put in all the ingredients in item 1. To serve 6 Avial without Coconut . 1/2 tsp. Vegetable Kuruma . Big onion (chopped). Add the crumbed fried pappads and mix. 3. Serve hot. dry coriander powder. 2 pinches jeera powder Method Heat water. 5. 7. Mustard seeds¼ tsp.K.Mrs. Green chillies (chopped). 5. turmeric powder. K.K. Mathew You will need
. 2. Lightly roast beans in a thick-bottomed skillet on a slow fire without permitting the colour of the beans to change. Mathew Ingredients 1. 7. Then cook the green beans in 3 cups water. mixed vegetables (brinjal. button onions. Pappad Thoren . 2.
1 tsp mustard seeds 2 tsp button onions. Add salt to tas well. When it boils. Salt.1. tender bea potato) cut into long strips. add the curd mixture to the vegetables. 1/4 Kg. Add salt to taste.2.1/2 tsp. 4.8. 4. raw mango. quartered Salt to taste
Method 1. 6. Mix all the powders in i as the vegetables are cooked. cucumber. fry mustard seeds. 3.M. Oil-2 dsp. Heat oil and fry mustard and black gram dhal.
Heat the ghee and fry the mustard seed. When done. Poppy seeds-¼ tsp. 15. Mixed vegetables (comprising of carrot. chilly. Add rava to the boiling water little by little stirring the water properly. 8. 7. 4. Ginger. Pepper -¼ tsp. 18. 16. Big ¼ tsp. Cinnamon-1" piece.¾ cup from ½ a coconut.14. potatoes. 9. Tips and Variations You can experiment with the spices. 3. Add the ground ingredients and saute. onions (sliced) .17. 11. Cumin seeds 6. 13. cauliflower etc.¼ tsp.). Salt . Slimmer for a few minutes. 2. Grind the grated coconut and mix it with the curd and add it to the above.Turmeric Powder. Upma Ingredients Rava 2 cups Chopped Onion (medium 2 pcs) Chopped Green Chilly 3-4 pcs Crushed Ginger 1/2 inch Curry leaves 2 tsp Mustard seed 1/2 tsp Ghee 2 tsp Coriander leaves (small quantity) Salt to taste Method Heat the rava till it becomes mild brown. Grind ingredients from 4 10 and keep aside.2.to taste.3 dsp. Cloves-4. Curd¼ cup. ginger and coriander leaves to it and fry for 2 minutes.4 cloves 10.1. You can melt sticks of butter in place of Ghee (Ghee more traditional) Soft Idly Ingredients Idly rice 2 cups (Ponni rice if possible)
. Add 5 cups water and boil. 7. 5. Lime juice1 tsp Method 1. Green chillies (slit) . Garlic . beans. green chillies and the spices in oil.1" piece. Cook the vegetables with salt and keep aside. Saute onions. 6. 5. Oil ¼ cup. add the lime juice. Add chopped onion. 8. 4. Coconut milk. Cook until it is soft and thick.6. Cardamom -3. 3. 12.2 cups 2. Add the vegetables and the coconut milk. Coconut grated.
curd (plain yoghurt) 1 tsp. Grind these along with cooked rice and little water in mixie. Indian Curry Chicken Ingredients 3 tablespoons tomato sauce 3 tablespoons plain yogurt 1 cup water 1 inch cube of ginger 2 tablespoons water 4 cloves garlic 1 cut-up. Now add the chicken and sufficient water to make good sauce. finely chopped 1 tsp. Add onion and fry till light brown. Soak urud dal in water for 3 1/2 hours. garlic powder 2 tsps chilli powder 2 tsps coriander powder 1/4 cup oil Salt to taste Directions Cut chicken into pieces and marinate with curd and salt and keep aside for an hour. ginger powder 1 tsp. Then make idlys. Drain the water from urud dal and grind it in mixie with little water. Then add chilli and coriander mixed in 4 tbsps water. skinned chicken 2 bay leaves 3 tablespoons oil
. Heat oil and fry turmeric. Allow it to ferment for 16 . Then add ginger and garlic mixed in a tbsp. Now mix the ground items and add salt.Urud dal 1 cup cooked rice 1/2 cup Fenugreek seeds(Methi) 1/4 tsp Salt as per taste Method Soak Idly rice and Methi together in water for about 5-6 hours. of water and stir well. Cover and let cook on gentle heat till chicken is done.18 hours. Stir well until the oil comes out clear. Fine grind it until the mixture is frothy. turmeric powder 1 cup onion. Keep aside Now drain water from soaked rice and methi. Chicken Masala Ingredients 1 kg chicken 4 tbsp.
Garlic Rasam / Poondu Rasam Recipe I suck at making rasam. I have tried rasam from different sites all over the blogosphere.1 cinnamon stick 5 cardamom pods (green if you can find them) 5 whole cloves 1 teaspoon hot pepper flakes 1 teaspoon turmeric 1 teaspoon salt 1/8 teaspoon pepper 1 tablespoons lemon juice Directions Mix the tomato sauce. turning chicken a few times. salt. Blend the garlic. Add the garlic and ginger paste and the turmeric. yogurt and water and set aside. ginger and water until smooth. I have tried watching the MIL closely and writing down measurement of ingredients as and when she uses it. Add the cinnamon stick.
. Add tomato mixture. I know that's a strange thing to say just before sharing a rasam recipe but I had to say it. Stir for 30 seconds. Stir for 1 minute. cloves and hot pepper flakes. pepper and lemon juice and stir Add chicken. Brown the chicken pieces in the oil Remove the chicken from skillet and lower heat. Serve with plain rice. bay leaves. My rasams usually suck. cover and simmer for 30 minutes.
I stripped down all rasam recipes and came up with this uber simple recipe that really cannot go wrong. That was before I devised this recipe. TH actually makes better rasam but he has to add tomatoes to has that. So in a nutshell.use of readymade rasam powder
.no toor dal / tuvaram paruppu (gasp) .addition of garlic / poondu (double gasp) . Dal? What dal? I never add dal to rasam unless I am making this version which I call parippu rasam.Then my rasam became okay. this rasam recipe goes against most Brahmin rules of making rasam: .
. Anyway. add chilly powder to taste) A generoud pinch of hing / asafoetida 1/2 tsp turmeric powder 1/2 tsp jaggery or sugar Salt to taste For tempering: 2 tsp ghee / clarified butter (or oil) 1/2 tsp mustard seeds
. chopped (use as much or as little as you want) 1 ripe tomato 1 tbsp rasam powder (mine has chilly powder so if yours doesn't.Maybe I should rename the recipe mulagutawney like those fancy restaurants. Garlic Rasam / Poondu Rasam Recipe Preparation time: 20 mins Serves: 2 What I Used: A small lime-sized ball tamarind 8 pods garlic.
com which doesnt have images and provide our visitors with an appealing visual treat. Mix well. 3. 4.4 nos
. 5.com : We request you to take photos of the recipes you try from pachakam. Chop the tomato and mash it well with your finger tips. Once the mixture has simmered for about 15 mins.com along with the recipe link and recipe name in the email.1 piece Garlic pods .2 sticks Cloves(Grambu) . Heat the ghee and add the mustard seeds and curry leaves. lower fire and let it simmmer. Add another cup of water to the tamarind juice.As reqd Water .4 cups Onions(large) . add sugar and adjust salt. Soak the tamarind in 1 cup warm water for 10 mins.2 nos Ginger . Fried Rice Add to favorites Description Cuisine Style Recipe by Servings Rating Comments Delicious Fried Rice Kerala Cuisine nisha boby (Click Here to view more recipes from nisha boby ) 1 Adult(s)
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REQUEST from PACHAKAM. Once it boils. turmeric powder. tomatoes. salt. add to the boiled tamarind mixture. 2.2 cups Butter .4 nos Salt .4 nos Cardamom(Elakka) . Extract juice and discard pulp. Once the seeds start to pop. Remove from fire.6 tbsp Cinnamon(Karugapatta) . hing. Ingredients for Fried Rice Recipe Rice . rasam powder and the garlic pods in a pan and bring to boil. and thereby help us serve you better. keeping the pan open. You can send it to us at admin@pachakam. Place the tamarind juice.A few curry leaves How I Made It: 1.3 .
Carrot(chopped) .100 gm Capsicum(chopped) . 5)Heat 2 tsp of butter in another pan. beans and cabbage.100 gm Beans(chopped) .1 no Celery(chopped) Pepper .Vegetables should be half cooked. till it`s aroma emits. :. 6)Add chopped onions and stir it. 12)Mix well with soya sauce and chilly sauce. 3)Add the well cleaned rice and fry it. 2)Add cinnamon and cloves. 10)Add capsicum and celery. 7)When it becomes brown.1 tsp Soya sauce Chilly sauce For garnishing: Fried onions Fried cashewnuts Fried raisins(Onakka munthiri)
Preparation Method of Fried Rice Recipe 1)Heat 4 tbsp of butter in a pan. 11)Mix cooked rice and stir it well on a low flame.
. mix the ginger and garlic paste and stir. 4)Add 4 cups of water along with salt and cook it well. 8)Add chopped carrots. 9)Add required salt and pepper.100 gm Cabbage(finely chopped) .
com) ) 4 Adult(s)
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REQUEST from PACHAKAM.com along with the recipe link and recipe name in the email.A pinch Whole peppers(Kurumulaku) . Ingredients for Bachelor Masala Ghee Rice Recipe Basmati rice . cashew nuts and raisins.
Bachelor Masala Ghee Rice Add to favorites Description Cuisine Style Recipe by Servings Rating Comments Masala Ghee Rice Kerala Cuisine Sreejith Narayanan(pachakam.com) (Click Here to view more recipes from Sreejith Narayanan(pachakam.com which doesnt have images and provide our visitors with an appealing visual treat. :.13)Garnish with fried onions.Serve hot.3 tsp Cinnamon(Karugapatta) .3 nos Masala powder .com : We request you to take photos of the recipes you try from pachakam. :.2 tsp
. and thereby help us serve you better.4 cups Ghee .A small stick Cardamom(Elakka) .4 nos Cumin seeds(Jeerakam) . You can send it to us at firstname.lastname@example.org tsp Salt .Boneless cooked and minced meat(100 gm) and two scrambled eggs can make the dish non-vegetarian.1/2 cup Onions .
Preparation Method of Bachelor Masala Ghee Rice Recipe 1)Heat half cup of ghee in a pan. till rice is done and water is dried up.5 cups of water).com along with the recipe link and recipe name in the email. 3)Add masala powder. cardamom. cinnamon. cumin seeds and few whole peppers and stir well. till red. You can send it to us at admin@pachakam. 2)Add chopped onions and stir. 4)Add basmati rice to this and stir well.com : We request you to take photos of the recipes you try from pachakam. and thereby help us serve you better. Ingredients for Tomato Rice Recipe
. till the rice changes colour.com which doesnt have images and provide our visitors with an appealing visual treat. 5)Add water(1 cup rice : 1.
Tomato Rice Add to favorites Description Cuisine Style Recipe by Servings Rating Comments Tomato Rice Tamil Nadu Cuisine Pinky R (Click Here to view more recipes from Pinky R ) 4 Adult(s)
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REQUEST from PACHAKAM. salt and cook.
2 nos Cloves(Grambu) . red chilli powder. 5)To this. 6)Mix well and serve hot. 2)Cut tomatoes and onions into small pieces.4 nos Onion .3 nos Cashewnuts .3 cups Tomato(small & sour) . add cut onions and tomatoes. Jeera Rice Add to favorites Description Cuisine Style Recipe by Servings Rating Comments Rice with the flavour of jeera North Indian Cuisine sonali S (Click Here to view more recipes from sonali S ) 4 Adult(s)
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.3/4 tsp Cinnamon(Karugapatta) .A pinch (optional) Oil .1/2 . When they get roasted.2 tsp Salt .6 nos Red chilly powder .1/2 tsp Garam masala . 3)Pour oil in a fry pan and add cloves and cashews. 4) Add salt.3 . a pinch of ground cinnamon and fry well.A pinch
Preparation Method of Tomato Rice Recipe 1)Cook rice separately and spread it on a large plate to cool for 5 minutes.Cooked rice . add 3 cups of cooked rice and a pinch of garam masala powder.
2 tsp Pepper Powder . Add 1 tsp of ghee to rice. 4)Add crushed cumin seeds and pepper powder and fry till the aroma comes.com : We request you to take photos of the recipes you try from pachakam. 3)Heat ghee in a pan.As reqd
Preparation Method of Jeera Rice Recipe 1)Cook rice and allow it to cool.3 tbsp Cumin seeds(Jeerakam) .REQUEST from PACHAKAM. and thereby help us serve you better. Lemon Rice Add to favorites Description Cuisine Style Recipe by Servings Rating Comments Rice with lemon flavour Tamil Nadu Cuisine sonali S (Click Here to view more recipes from sonali S ) 4 Adult(s)
. 5)Add rice and salt.Serve hot.com which doesnt have images and provide our visitors with an appealing visual treat.1/2 tsp Salt .1 cup Ghee . 2)Slightly crush the cumin seeds.com along with the recipe link and recipe name in the email. Ingredients for Jeera Rice Recipe Basmati Rice . You can send it to us at admin@pachakam. :.
1 tsp Salt .1 tsp Peanuts(Nelakadala) .As reqd Sugar . Separate the grains by mixing 1/2 tsp of ghee.com along with the recipe link and recipe name in the email.2 tsp Currry leaves .1/2 cup Green chillies . and thereby help us serve you better.A few Turmeric powder .1 tbsp For seasoning: Oil . Ingredients for Lemon Rice Recipe Rice .1/2 tsp Black gram(Uzhunnuparippu) .Email Rate / Add Comment Glossary
REQUEST from PACHAKAM.1/2 tsp For garnishing: Chopped coriander leaves Fresh Grated coconut . 4)Add the ingredients for seasoning followed by chopped onions and fry till
. 2)Take a cup and extract juice from lemon.4 tbsp
Preparation Method of Lemon Rice Recipe 1)Cook rice and allow it to cool completely. 3)Heat oil in a pan.3 tbsp Mustard seeds . Add a pinch of sugar and salt to it.1 tsp Onion(chopped)(optional) .2 nos Butter .com : We request you to take photos of the recipes you try from pachakam. You can send it to us at email@example.com cup Lemon or lemon juice .com which doesnt have images and provide our visitors with an appealing visual treat.
golden brown. Potatoes.8 .1/2 kg Salt . 6)Add rice to it. Carrots. Ingredients for Vegetable Fried Rice Recipe Basmati rice . 7)Add prepared lemon juice and butter and mix well.1/2 tsp Chilli powder . 5)Add slit green chillies and fry for another minute.com along with the recipe link and recipe name in the email. Capsicum . 8)Garnish with chopped coriander leaves and freshly grated coconut.com which doesnt have images and provide our visitors with an appealing visual treat.1/4 tsp Ghee . You can send it to us at admin@pachakam. and thereby help us serve you better.10 nos Cashewnuts . Green peas.com : We request you to take photos of the recipes you try from pachakam.As reqd Cinnamom(Karugapatta) .As reqd Garam masala powder .
Vegetable Fried Rice Add to favorites Description Cuisine Style Recipe by Servings Rating Comments Vegetable Fried Rice North Indian Cuisine Pinky R (Click Here to view more recipes from Pinky R ) 4 Adult(s)
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REQUEST from PACHAKAM.2 cups Beans.As reqd
.3 tsp Cloves(Grambu) .
2)Cut all the vegetables into long pieces. Side Dish-: Onion Curd Pachadi or Tomato ketchup with vadam. ground cinnamon and garam masala powder to taste. 3)Pour ghee in a frying pan. And if I combine it with this event.Preparation Method of Vegetable Fried Rice Recipe 1)Cook rice adding 1 and a half times water and allow it to cool by spreading on a large bowl. 4)Add cloves and cashewnuts and fry them till they are brown. 5)Add the vegetables and fry until they are cooked fully. 6)Add salt. 8)Add some extra ghee while serving. I don’t have to cook for this event. chilli powder. I don’t even need to type the recipe…
. 7)Add rice and fry until all the items are mixed well.
I know. which is a recipe from this book. but I had a picture of this egg roast in my drafts.
. but from the picture in the book it looks like they did the same thing. The recipe calls for halving the eggs. I added more onions than the recipe asked for (about a cup of sliced onions).Here is my version. I also put a few gashes on the boiled eggs and added these to the pan and cooked along with the gravy to get the spices into the egg.
I’ve tried most of the non-vegetarian recipes from this book. Kerala Egg Recipes Get It While It's Hot! You can get Live to Eat updates instantaneously by e-mail or in Facebook or through your favorite RSS Reader. Get new recipes via email:
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.This egg roast goes great with Dosa. but another Mrs. but here are the ones I’ve blogged here: • • • • Lamb Chops Semiya Payasam Prawn Fry Yam . Kerala Recipes.Drumstick Curry (not from this book. Mrs. K. a typical breakfast combination back home. Mathew.M.Mathew recipe)
Technorati tags: Flavours of the Spice Coast. K.M.
You might like these recipes: Mystery Masala Series ..Sambhar Cum Rasam Powder Parippu Usili / Usli Kadala Kozhambu / Chickpeas in Coconut Milk LinkWithin
30 People Said.Serve piping hot with steamed white rice and paruppu usili or drink straight from a glass.
• Tried & Tasted By Nags
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I woke up 2 hours later feeling oh-my-
. on this particular Saturday. Simplest Recipes . a bunch of you asked for the recipe which I wanted to post immediately but kinda couldn't :D
Anyway. June 22. The reason why I don't like napping in the afternoon is precisely that. And the fact that I take much longer to sleep off in the night and wake up cranky the next day morning. the heat was unbearable and TH and I had exhausted the movie CDs we borrowed. So not worth it. Anyway. like I had mentioned. naps make me hungry. 2009 Quick Potato Patties / Aloo Tikki Recipe Labels: Potato . something we hardly ever do.Subscribe
Delivered by FeedBurner Monday. With no inclination to go out whatsoever. Vegetarian Recipes Since I posted my entry for Click .Stacks. Vegan . we decided to nap.
Make into flat patty shapes on palm of hand and shallow fry in a wide pan until golden brown on both sides. chopped 1 tsp jeera / jeerakam 2 green chillies. chopped 1 generous pinch asafoetida / hing / perungayam 1/2 tsp red chilli powder 1 to 2 tbsp besan / bengal gram powder / kadala mavu Salt to taste How I Made It: Grate the potatoes and add the other ingredients in. I
. grated them. Sinfully good. I grabbed 2 potatoes. grated A bunch of fresh coriander leaves. The measurements are all eyeballed so adjust and add according to your taste. They were good.
Without thinking much. threw in some this and that which I hoped would balance the taste and shallow fried into patties. Tastes best when really hungry! Variations . Quick Potato Patties / Aloo Tikkis Preparation time: 15 mins Makes: 8 . Serve hot with ketchup. then add chopped onions and some minced ginger.10 patties What I Used: 2 medium potatoes. Mix welll. there were no snacks at home that I could immediately bite into.If you have more time in hand.god-I-am-hungry and of course.
I am working on the roundup for Monthly Mingle .Ravishing Rice. Please bear with me while I sort through some 100+ ravishing entries over the next week or so :) You might like these recipes: Entry For Click . .Stacks Potato Saagu / Aloo Saagu Recipe Aloo Gobi / Potato-Cauliflower Dry Curry
. Would appreciate that. please do come back and leave your version in the comment section.haven't tried that but something tells me that would taste even better.If you try this recipe with any differences or variations.