Recipe: Edible Garden
Preparation & cooking time: 30 minutes
Shelf life: 1 month (if refrigerated)
Ingredients you’ll need:
1 cup of cleaned, peeled and roughly chopped fresh ginger
2 of green chilies
1/4 cup oil
1/4 tsp of mustard seeds
1/8 tsp of asafoetida
1/8 tsp of fenugreek seeds
4-5 curry leaves
1/2 tsp of red chili powder or adjust to taste
1/4 cup of thick... Posts Tagged With 'Jaggery'
Inji Curry
Recipe: Edible Garden
Preparation & cooking time: 30 minutes
Shelf life: 1 month (if refrigerated)
Ingredients you’ll need:
1 cup of cleaned, peeled and roughly chopped fresh ginger
2 of green chilies
1/4 cup oil
1/4 tsp of mustard seeds
1/8 tsp of asafoetida
1/8 tsp of fenugreek seeds
4-5 curry leaves
1/2 tsp of red chili powder or adjust to taste
1/4 cup of thick... Vella Seedai
Vella Seedai | Sweet Seedai is a popular festival snack (especially Krishna Jayanthi). Sathya loves any sweet with jaggery and coconut in it and that was the only reason to try it, I usually make Appam for Krishna Jayanthi which is my favorite. We see festivals as an occasion to invite people home, spend quality time and food is very important part.
And this sweet falls under that category of “easy to make” and “simple enough to make... Pulikachal
Pulikachal is the base of Puliodhare | Pulisadam. It is a tangy – spicy paste that is mixed with rice and also can be had as pickle for curd/yogurt rice. The base once prepared lasts for weeks and comes handy to make quick lunch or cook for a large gathering.
Puliodhare | Pulisadam is also a popular lunchbox dish and because of its long shelf life it is very common to pack for long distance travel along with curd rice and vadam or chips.
... Manga pachidi|Mango pachidi
Manga Pachidi, is a traditional South-Indian side dish, which is sweet and sour unlike the usual Pachidis that is generally curd based, made with vegetables finely chopped/grated, tempered with mustard seeds and curry leaves. As mentioned before, this Pachidi is an exception, it’s a concoction of mangoes, jaggery and spices like turmeric, dry chilli and dry neem flowers. It is a must on tamil new year menu as it signifies Arusuvai, the six tastes... Sakkarai Pongal | Chakkarai Pongal
Sakkarai pongal, Another authentic south-Indian sweet. As i mentioned in my earlier post, Ven pongal, since the Pongal festival is right around the corner (Jan 14), we thought this would be the best time to post this recipe too which is a must on Pongal.
Traditionally, rice and lentil (dhal) is cooked by simmering in the milk and stirring very often. This recipe is using a pressure cooker. Making the sakkara pongal in the pressure cooker is indeed a great... Appam/Unniappam
Sweet paniyaram aka Neyyappam, a common prasadam in Kerala temples. A variation, mashed banana is added to the batter and this appam is called a Unni appam, our favorite. I use a well ripened banana which gives more flavor.
The batter made of mixing rice flour, wheat flour, jaggery, banana and etc are poured into a vessel called Appakarai which has clarified butter heated. The appams take... Arisi-Thenga|Rice-Coconut Payasam
Arisi-Thenga payasam is a traditional quick payasam. Made with rice-coconut-jaggery. All the ingredients for this are always in stock in a South Indian house that makes it even more simple and easy. I prefer the sugar based payasams than the jaggery but this is an exception!
Ingredients:
1/2 cup of Raw rice
1 cup coconut (grated)
2 cups water
1 Cup boiled milk
1 cup Jaggery... Vella Kozhukattai
Hope everyone is gearing up for Vinayaga Chaturthi and it is project kozhukattai for many including me! Thanks to Sathya, who is a die-hard fan of Kozhukattai that I am mastering the kozhukatti making procedure.
Ahh! This post reminds me of those days of going out with appa to buy clay idol of Vinayagar, while amma would be busy in kitchen preparing an elaborate meal which includes Kozhukattais, vadai and payasam. After amma is done with the cooking,... The Team
A common idea we share is - Eating is about feeling good and not just following the rules of cooking. more...