Feel free to pass your comments, feedback, advices or recipe requests / suggestions through comments of this blog or email to firstname.lastname@example.org. All your suggestions are welcome!!!
Thursday, March 12, 2009
This is one of the famous snack from Chettinad cuisine. It can be prepared easily from Idli batter either sweet or salty. I tried it salty and spicy. Check it out!
Idli batter - 3 cups (check the recipe below)
Wednesday, March 11, 2009
Capsicum (Bell peppers) - 1-2 cups, chopped into pieces
(Combine red / green / yellow, so that rice looks colourful)
Cooked long grain rice or fragnant rice - 3-4 cups
Garlic - 2-3 cloves, finely chopped
Green chillies - 2-3, cut into small pieces
Onions - 2, medium sized, finely chopped
Dried basil leaves (powdered) - 1 teaspoon
Light soya sauce - 1 tablespoon
Coriander leaves - few for garnishing
Salt to taste
Olive oil - 2 tablespoons
Heat olive oil in a large pan. Add chopped garlic and green chillies.
Fry for 2 minutes and add chopped onions. Saute until onions turn golden brown.
Add capsicum, basil leaves, salt to taste and fry until they are cooked.
Then add soya sauce and mix well. Add cooked rice and mix well. Add little salt if required.
Fry for 5-10 minutes and serve hot with vinegar chillies.
Cooking time : 15-20 minutes
Serves 2 persons.
Monday, March 2, 2009
For more information click here and here
Snakegourd - 1, medium sized
Spring onions - 1 bunch
Onion - 1, medium sized
Mustard seeds - 1/4 teaspoon
Urad dal - 1/4 teaspoon
Red chillies - 3-4
Curry leaves - few
Grated coconut - 1/2 cup
Cumin seeds - 1 teaspoon
Green chillies - 1 or 2, as spicy required
Salt to taste
Oil - 1 tablespoon
Wash snakegourd and deseed it. Cut into small pieces and keep aside. Chop spring onions and onion.
Heat oil in pan and allow mustard seeds to splitter in it. Add urad dal, red chillies, curry leaves and fry for a minute.
Add chopped onions and fry until they turn golden brown. Then add snake gourd and saute well.
Cook it covered for 10-15 minutes until they are soft. Meanwhile, dry grind coconut, green chillies and cumin seeds to a fine powder.
Once snakegourd is cooked, add spring onions, grinded coconut to it and saute well.
Add salt to it and mix well. Cook it for 5-10 minutes.
Serve hot with rice or chappathi.
Cooking time - 20-30 minutes
Serves 3 persons.