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 'Tamarind'
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... Puliodharai | Pulisadam
Puliodhare | Pulisadam is also a very popular lunchbox dish and also served as prasadam in temples. This rice dish is made on festive days to offer as prasadam.
Also because of its long shelf life it is very common to pack for long distance travel along with curd rice and vadam or chips. Puliyodharai tastes best after sitting for a couple of hours from the time of preparation, this is also a main reason why its great for lunch and good food for long... 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.
... Bisi Bele bath
The first thing that pops in my head when I think/hear of Karnataka’s cuisine is Bisi Bele Bath, a dish made of rice & lentil with vegetables and lots of spices. A great one pot meal that can be easily made for serving a big crowd once the spice powder is made ahead of time. Bisi bele bath means piping hot rice-lentil dish. The ingredients list is long and a lot of spices go into this dish but segregating the ingredients and planning a little... Arachuvitta Sambar
Arachuvitta sambar is a type of sambar that has freshly ground masala made of coconut, coriander seeds, bengal gram and dried chillies. The usual sambar is made with pre-made powder that lasts for months.
One more “predominantly made in tamil brahmin home” recipe like Paruppu usilli. It is Often made for Sunday lunch, festival days or when guest come home and kind of must in any function menu.
This sambar is a bit tedious compared to normal... Chutney for chaat
Imli-Kajur Chutney/ Dates-Tamarind Chutney:
The Imli (tamarind) chutney is accompanied with tons of Indian foods. Its is a main ingredient of almost every chaat recipe and great dip for a variety of savory snacks.
Every family have their own proportions and ingredients for this recipe. I love to make the chutney with dates, firstly because we get fresh dates, yeah fresh! not the ones that are processed and tightly packed. My parents live in a... Onion Vathal-Kuzhambhu
Vatha Kuzhambhu, gets its name cause of vathal, sun-dried vegetables and berries used in this preparation. The main ingredient is tamarind, which makes it a Spicy tangy South Indian specialty. The vathal and tamarind extract are cooked with spices. Sesame oil is used in this kuzhambhu preparation which actually enhances the taste.
Vathals that are generally added are:
sundakkai (Turkey Berry)
manathakkali (Black nightshade)
Kothavarangai Vathal (Dry... The Team
A common idea we share is - Eating is about feeling good and not just following the rules of cooking. more...