Many recipes ask for peeling and coring apples. I thought why not blog about it as this blog is for beginners. When I first started following recipes, and when the recipe suggested peeling and coring apples, I used to peel the apples with a knife. By this way I usually…
RECIPES
Homemade Cardamom Powder
Cardamom powder is added to mostly all the Indian traditional sweets. They impart a lovely flavour to the sweet. Instead of adding a whole cardamom or searching for a heavy object to crush cardamom at the time of cooking, you can prepare the cardamom powder and store it in airtight…
Eggless Plum Cake
Wishing All My Readers A Merry Christmas Let us celebrate Christmas with this delicious eggless Plum Cake. This was the other recipe which Swathi gave for the Baking Partner’s challenge this month. I saved it for Christmas. The original recipe was suggested by Archana of Tangy Minds and the recipe…
Apple Purée
Apple purée can be used as an egg substitute in cakes. I made a plum cake yesterday using this purée and got very nice result. I made purée with 2 apples and got 1 1/2 cups of the purée. The process is simple and can be done in less than…
Homemade Candied Orange Peel
When going through many recipes for Christmas, I came across candied orange peel and candied lemon peel in every recipe. As we don’t get it here in Madurai, I thought of preparing it at home. I went through many blogs and all the recipes were similar with slight variations. So…
Methi Aloo Roast / Potato Fenugreek Leaves Roast
Methi leaves and potato are classic combination and they taste awesome together. Yesterday I made this simple stir fry to go with sambar rice. My daughter loves a simple potato roast and I added the methi leaves to it for the extra taste. My daughter has started liking the bitterness from…
Adhalaikkai Vadhakkal / Stir Fry
Last time when I posted about adhalaikkai, I promised to give a recipe for preparation. This is same as the bitter gourd stir fry. The recipe is very simple and mom used to prepare this on Kaarthigai. The crunch from the seeds gives it a nice taste. Prepare it the…
Lebanese Chickpea Soup
Today is the first day of Blogging Marathon#22, Week 3 and I will be posting under cooking with chickpeas for three days. I saw this recipe at tarladalal.com. This is inspired by Lebanese cooking and it also uses Baharat powder-a spice powder used in Arab countries which is equivalent of our…
Baharat Powder
Baharat Powder is the spice powder used in Arab Cuisine. It is a mixture of some flavourful spices and it is used in soups. I used it in chick pea soup which is inspired by Lebanese cooking. Recipe Source: Tarla Dalal Makes 1/2 cup of Baharat Powder Ingredients: Black Pepper…
Ellu Thuvaiyal/ Sesame Chutney
This is a flavourful thuvaiyal/ chutney using coconut and white sesame seeds. I haven’t tempered the thuvaiyal. But if serving it as chutney for dosas, it can be thinned down by adding water and tempered with mustard, urad dhal and curry leaves. I served it as a side dish for…