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Archive for October, 2009

Meen Pattichathu Recipe

October 28, 2009 By: admin Category: Non Veg Recipes No Comments →

Ingredients:
Fish – 200 gms
Coconut Grated – ½ cup
Green Chilli – 2 small
Chilli Powder – ½ tspn
Turmeric Powder – ¼ tspn
Salt – To taste
Cocum – 1 small piece
Garnishing :
Curry Leaves & Coconut Oil – ½ tspn
Method:
1. Grind grated coconut, green chilli, chilli powder and turmeric powder to a coarse paste.
2. Add fish, salt, Cocum and just enough water to Cook Fish
3. Garnish with coconut oil and curry leaves.

This recipe was contributed by my friend Sylvia. We would like to thank her for sharing her recipes with us all.

Ingredients:

Fish – 200 gms

Coconut Grated – ½ cup

Green Chilli – 2 small

Chilli Powder – ½ tspn

Turmeric Powder – ¼ tspn

Salt – To taste

Cocum – 1 small piece

Garnishing :

Curry Leaves & Coconut Oil – ½ tspn

Method:

1. Grind grated coconut, green chilli, chilli powder and turmeric powder to a coarse paste.

2. Add fish, salt, Cocum and just enough water to Cook Fish

3. Garnish with coconut oil and curry leaves.

Coconut Burfi Recipe

October 16, 2009 By: admin Category: Festives & Sweets No Comments →

Ingredients:

Fresh Coconut scrapings – 2 cups

Sugar – 1 cup

Cardamom – a pinch

Method:

1. Melt the sugar in a thick bottomed vessel adding little water.

2. Add the cardamom to the sugar syrup and mix well.

3. Now add the coconut scrapings little by little and stir well.

4. As the mixture starts thickening, transfer it to a ghee greased plate and cut them to pieces immediately.

Note: If needed can add 2 tsp of ghee before transferring it to plate.

Coconut Burfi

Coconut Burfi

Mysorepak Recipe

October 16, 2009 By: admin Category: Festives & Sweets No Comments →

Ingredients:

Besan/ gram flour – 1 cup

Sugar – 2 cups

Ghee – 2 cups

Method:

1. Prepare sugar syrup by adding little water in a thick bottomed wide vessel.

2. Once sugar melts, start adding the besan/ gram flour little by little with continuous stirring.

Note: Stir well continuously or else lumps will be formed.

3. After finishing the gram flour, start adding ghee little by little, allowing the flour to get cooked nicely.

4. The ghee will start blending with the mixture and the color will start changing. (Please do not stop stirring)

5. Once if ghee is completely absorbed by the mixture, take it spread it in a ghee greased plate and cut them the pieces.

Note: Please do not cook in high flame.

Mysorepak

Mysorepak

Garlic Pickle Recipe

October 04, 2009 By: admin Category: Pickles No Comments →

Ingredients :
Garlic – 1 kg
Gingelly oil – 500 ml
Lime fruits – 30 nos
coriander seeds – 30 gms
Fenugreek – 10 gms
Jeera – 10 gms
Asafoetida – a pinch
Red chilli powder – 100 gms
Salt powder – 100 gms
Powdered jaggery – 100 gms
Turmeric powder – 10 gms
Mustard – 10 gms
Method :
1. Fry coriander seeds, fenugreek, jeera and asafoetida in a pan without adding oil till it turns brown in colour.
2. Grind them to a fine powder and our Masala Powder is ready.
3. Cut the lime fruits, extract the juice, filter and keep it.
4. Add a pinch of salt to this so that it may not turn bitter.
5. Heat the gingelly oil in a thick bottomed pan and add mustard.
6. After it splutters, add the peeled garlic. When it becomes one-fourth cooked add lime juice.
7. When the garlic becomes half cooked, add chilli powder, masala powder and salt powder and turmeric powder.
8. When it becomes three fourths cooked, add the powdered jaggery and keep it in the stove for 5 to 10 minutes.
9. Allow it to cool and store in bottles.
Tasty home made garlic pickle is ready.

Ingredients :

Garlic – 1 kg

Gingelly oil – 500 ml

Lime fruits – 30 nos

coriander seeds – 30 gms

Fenugreek – 10 gms

Jeera – 10 gms

Asafoetida – a pinch

Red chilli powder – 100 gms

Salt powder – 100 gms

Powdered jaggery – 100 gms

Turmeric powder – 10 gms

Mustard – 10 gms

Method :

1. Fry coriander seeds, fenugreek, jeera and asafoetida in a pan without adding oil till it turns brown in colour.

2. Grind them to a fine powder and our Masala Powder is ready.

3. Cut the lime fruits, extract the juice, filter and keep it.

4. Add a pinch of salt to this so that it may not turn bitter.

5. Heat the gingelly oil in a thick bottomed pan and add mustard.

6. After it splutters, add the peeled garlic. When it becomes one-fourth cooked add lime juice.

7. When the garlic becomes half cooked, add chilli powder, masala powder and salt powder and turmeric powder.

8. When it becomes three fourths cooked, add the powdered jaggery and keep it in the stove for 5 to 10 minutes.

9. Allow it to cool and store in bottles.

Poondu Oorugai or Garlic pickle

Poondu Oorugai or Garlic pickle

Tasty home made garlic pickle is ready.


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