RECIPES

  • COOKING BASICS - RECIPES

    Fried Onion Paste

    July 25, 2012 - By 

    The fried onion paste gives a nice flavour to the gravy. It also thickens the gravy and add a nice sweet taste to it. It can be prepared and refrigerated upto 3-4days. It is very easy to prepare and can be quite handy in preparing rich creamy gravies. Chop onions…

  • COOKING BASICS - RECIPES

    Spinach Puree

    July 24, 2012 - By 

    Palak puree is used in many dishes. Palk Paneer, Palak Chole, Plak roti, Palak Paratha, Palak rice are some of the dishes using the puree. Making puree is very easy. If you have fresh palak at hands, do not hesitate to prepare this colourful puree. This when used in rotis…

  • RECIPES - SIDE DISHES

    Carrot Beetroot Chutney

    July 23, 2012 - By 

    This is a nutritious chutney. As my daughter doesn’t take vegetables to school, I need to sneak it in her diet. I give this with her morning dosa and she can get the benefit of both the vegetables. The colour is vibrant because of the beetroot used. The chutney tastes…

  • COOKING BASICS - RECIPES

    Layering Parathas 2

    July 12, 2012 - By 

    Today I will share another method of layering parathas. This involves cutting the whole rolled out disc into small strips and then stacking them. This is done in the preparation of lacha paratha. You can either use ghee or oil to apply on the rolled out disc. I have used…

  • COOKING BASICS - RECIPES

    Layering Parathas-1

    July 11, 2012 - By 

    From today on wards, I will be sharing with you my experiences with layered parathas. Layered parathas are kid’s favourite. Even when I was a kid I loved those flaky layered parathas. The layers can be done using many methods. Today we will see how to pleat and layer a…

  • RECIPES

    Stuffing Parathas

    July 10, 2012 - By 

    Last week I was sharing the preparation of different types od doughs used for Indian flat breads. This week I will be sharing some techniques involved in preparing some flat breads. The dough is the chapathis dough which I have used here. There are two ways of stuffing a paratha.…

  • RECIPES

    Akki Roti/ Pathiri

    July 9, 2012 - By 

    After the preparation of dough, there are very important steps to be followed to get the perfect soft akki roti.  To make the dough please refer to the post on akki roti dough. While rolling out the dough ball, it is necessary to be very gentle. The rolling pin’s pressure…

  • RECIPES

    Moong Dhal/ Paasiparuppu Dosai

    July 8, 2012 - By 

    For this month’s Magic Mingle#7, Kalyani chose two magic ingredients. We need to come up with a recipe using both ingredients in the dish. The ingredients are moong dhal and pepper corns. This easy dosa recipe uses both the ingredients and it is very delicious. I prepared these dosas for…

  • RECIPES

    Akki Roti/ Pathiri Dough

    July 5, 2012 - By 

    Akki roti is a speciality of Karnataka. Usually rotis are patted directly on tawa and cooked. These rotis usually have onions and green chillies in them. They also have avarekalu during season. But the akki roti I am posting today is my friend’s recipe. When ever I think of akki…

  • COOKING BASICS - FLAT BREADS - RECIPES

    Poori Dough

    July 4, 2012 - By 

    Today is the second day of Blogging Marathon#18. I am posting under Indian Basics. For this week I will be posting about different types of dough used for making flat breads. Poori is a very famous breakfast in Tamilnadu. The hotels will serve hot and puffy pooris with potato masal…