I made the koftas with left over banana blossom and crumbled paneer. They soaked up the gravy well and were very soft. They just melted in the mouth. I also fried the koftas in a paniyaram pan to reduce the oil used. If you want you can deep fry the…
Kurivi thalai pavakkai can be translated into sparrow head bitter gourd as the gourd resembles the small head of a sparrow. They taste amazing in a tamarind based gravy/ puli kulambu or vadhakkal. They are less bitter and when sauteed in oil for a long time, the bitterness is still…
Today is the third day of Blogging Marathon #21. This sweet is in my to do list for long. To be frank, I tried it twice before. First time the whole lot went into a dust bin. The second time the sugar syrup’s consistency was not right and I ended…
Today is the second day of Blogging Marathon and I am posting under Navrathri Sweets. Laddu is a very special sweet and is a must in every festival. Mom prepares laddu for Deepavali usually. I used to help her while preparing lots and lots of laddus. After marriage, I made…
Raw banana roast is a simple dish to prepare. It goes well with paruppu, rasam rice, curd rice or mor kulambu. Serve it hot for the crispy roast. Ingredients: Raw Banana/ Vazhaikkai-2 Salt-to taste Oil-1tbs Red Chilly Powder-1/2tsp Turmeric Powder-1/8tsp Cumin Powder-a pinch Coriander Powder-1/4tsp Procedure: 1. Peel the bananas…
Today is the first day of Blogging Marathon #21 Week 3. The reveal date for ICC this month was on 15th but I couldn’t post it due to unavailability of internet connection. For ICC this month, Srivalli suggested that we select a recipe from the archive of the ICC blog. The first…
For this month’s Baking Partner’s Challenge, Swathi selected cupcakes using pumpkin. She gave us three recipes contributed by the members of the group. We can choose to do any recipe and I chose pumpkin and chocolate chip cup cakes suggested by Reshmi of Easy Cook. The recipe is from Joy…
I have already posted a version of Paneer Butter Masala but this is a richer version. This contains fried onion paste which gives it the lovely sweet flavour. I usually don’t add sugar to my gravies. But when we usually taste restaurant gravies there is a slight sweetness in them…
Today is the final day of blogging Marathon#21 Week 2. Today’s post is kastha kachori which is moong dhal stuffed flaky pastry served at wedding in Punjab and Uttar Pradesh. The flakiness of the outer pastry shell is got by using either shortening/ vanaspathi or ghee. Oil will not make…
Today is the second day of Blogging Marathon #21 and the dish today I am posting is a Chettinad speciality. Chettinad cuisine is famous for its delicious and unique recipes. This puttu is one among them. I saw the recipe in a cook book. I also had an opportunity to…