How many of you have heard about adhalaikkai. I am searching for the English name but couldn’t find it. This is bitter in taste and can be prepared just like bitter gourd. We usually make a stir fry with lots of onions. The seeds of this vegetable is so crunchy and when mixed with hot steamed rice, […]
Posts tagged Preparation
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 Corn-1 tbs Red Chilly-4-5 Coriander […]
Tomato Puree
Pureed tomato is used in many gravies and sauces. The red Bangalore tomatoes are best for purees because they don’t have the sour taste and have a bright colour which makes the gravy look super inviting. The skin of the tomatoes are peeled after blanching. The tomatoes are then ground to a fine puree. This […]
Layering Parathas...
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 paratha. To separate the layers, […]
Manathakkali Vatr...
I once posted about Black Night Shade Berries/ Manathakkali (click to view post). When I saw it in the nearby shop, I bought 200gm of those to prepare the dry version. Vatral is usually prepared during summers while the sun is very hot. When summer commences, mom starts preparing vadagam and vatral for one whole year. […]