Ven Pongal
Jan04

Ven Pongal

Ingredients • Raw rice – 2 cups • Green gram dal – ½ cup • Fresh ginger – 2 pieces • Jeera – 1 tsp • Pepper – 1 tsp • Ghee – 4 tbsp • Curry leaves – 8-10 leaves • A pinch of Asafetida • Cashew nuts – 5-6 Preparation 1. Wash the rice and dal together and add six cups water to it. 2. Add grated ginger, salt and asafetida and pressure cook it till three whistles. 3. In a kadai, heat four...

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Vegetable Rice
Apr21

Vegetable Rice

Ingredients: • Chopped cabbage – 3 cup • Carrot, grated – 1 large • Chopped celery – 1 stick • Basmati rice – 1 cup • Water – 2 cup • Ghee – 4 heaping tsp • Mustard seeds – 1 tsp • Hing – 1/4 tsp • Ground black pepper – 1/2 tsp • Chopped chili 1/2  or Cayenne (or as desired) – 1/4 tsp • Salt –  1 1/2 tsp • Gluten pieces, steamed Preparation: 1. Heat the ghee to hot. Add...

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Succulent Eggplant & Paneer Cheese in Spicy Tomato Glaze
Feb28

Succulent Eggplant & Paneer Cheese in Spicy Tomato Glaze

Ingredients: • Ghee for deep-frying • Black mustard seeds – 1½ tsp • Minced fresh ginger – 2 tsp • Minced fresh green chili – 1 tsp • Yellow asafetida powder – ¼ tsp • Tomato puree – 2 cups • Turmeric powder – ¼ tsp • Ground coriander – 1 tsp • Paneer cheese from 2½ litres milk, pressed and cut into 1.5 cm cubes, (recipe follows) • Eggplant, cut into 1.5 cm cubes – 1 large • Garam masala...

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Braised Brussel Sprouts
Feb27

Braised Brussel Sprouts

Ingredients: • Brussels – 7 cup • Ghee – 4-5 tbsp • Hing – 1/4 • Ground coriander – 1/2 tsp • Black pepper – 1/4 tsp • Water –  1 1/2- 2 cup • Salt, as desired Preparation: 1. In a frying pan on high, chaunce in the hot ghee the hing and then the coriander and pepper. 2. Add the brussels and stir fry a few minutes until they begin browning. 3. Add water and cover. Cook on high heat until the water...

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Sunday Masala
Feb24

Sunday Masala

Ingredients •Coriander seeds (Whole dhania) – 30gm •Red Chilies – 15gm •Dry Ginger (Soonth) – 1 PIECE •Cinnamon (Dalchini) – 10 GMS •Caraway seeds (Shahijeera) – 10 GMS •Black pepper – 10 GMS •Aniseed (Saunf) – 10 GMS •Lichen (Dagad Phool) – 2 No. •Asafoetida (Hing) – A Pinch •Bay leaf – 5 gm • Saffron flower (Nagakesar) – 5 gm •Dry coconut – 15 gm Preparation...

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