Last posted recipes - page 393

Seepu Seedai Ingredients Raw Rice Flour - 4 cup Urad dal Flour - 3/4 cup Roasted Gram Flour - 3/4 cup Diluted Coconut Milk - 2 1/2 cup Ghee - 4 tsp Salt to taste Method Basic Raw Rice Flour Soak raw rice in water for about 2 to 3 hour

Pillayar Nonbu this year was celebrated on 29th January. Here in Vadodara we are about 5 to 6 nagarathar families. For us it is a time for a get-together. This year again Pillayar nonbu was celebrated with great pomp. So now I am back again with the recip

WISHING YOU ALL A VERY HAPPY AND PROSPEROUS NEW YEAR 2013. Thought of starting this year with a very traditional Chettinad dish, for which I had lot of requests. It is the very famous Vellai Paniyaram, without which a function is never complete

Wheat Halwa / Godhumai Halwa is very famous throughout India. People of different parts of India have their own version of Wheat Halwa. But in Tamil Nadu preparation of Godhumai Halwa means, making the Halwa using the milk extracted from the wheat berries

Ketti Kuzhambus are famous through out Chettinad and are of many varieties. Very often you will this featuring in the menus of everyday cooking in a Chettinad House. It is one of the very must items in a menu prepared for a function. What do you mean b

Kavuni Arisi is a very special dish in chettinad. I has its origin from the Burmese influence of Chettinad. No Chettinad function is complete without Kavuni Arisi in its menu. Kavuni Arisi is made from a dark violet glutinous rice, which is a very rich

Kavuni Arisi from Chettinad is also known as "Karuppu Arisi". For more info on Kavuni Arisi and how it looks, please click the link here . Already I have a post on Kavuni Arisi Payasam, here I am putting down another method to make it. Both the method

Piyush is a rich creamy drink. It brings back lot of my childhood memories. It also reminds me of a small restaurant called 'Prakash' at Charni Road, which serves the most delicious and best Piyush in the city. Seeing my craze for the drink and to discour

Mattha (spiced butter milk) is a traditional Maharashtrian drink traditionaly served with Jalebis. It can also be served as an appetizer as it is good for digestion. Yield: Approx. 6 small glasses Preparation Time: Approx. 10 minutes

When it rains, the first snack that comes to every Mumbaikar's mind is Onion Fritters or Kanda Bhaji. During my childhood days, we used to prepare Kanda Bhaji on the day of 'Kande Navami' (also known as 'Gatari Amavasya' nowadays), a day prior to the begi

Gujarati Cuisine is very near to my heart. I love those Khatta-Meetha Gujju flavours and my everyday cooking is also higly influenced by these Gujju flavours. Coming to Nylon Khaman, it is again a Gujarati delicacy which is popular not only in Gujarat, bu

Being away from blogging for a long time, I once again decided to cook and post something on the eve of Navratri. And while writing this post suddently I realised that this is my 200th post. OMG.. is it true or a dream? I started this blog just for fun, b

Kathiyawadi ('Kathiyawad' is a region in the state of Gujarat) cuisine is best known for its hot and spicy recipes unlike Gujarati cuisine which is popular for its sweet and tangy taste. This is a twisted version by adding Bottle-gourd to the Dhokli (stea

Purple Yam also known as Kanda / Konfal / Kan is usually available during Winters in India. Normally, it is used in Savoury dishes and very rarely in Sweets. But my mom told me that during her childhood, Kandachi Kheer was made during fasts. I learnt this

One fine day my hubby got Mackerel's from market. I re-tried the stuffed Mackerel recipe. This time I modified it slightly and my hubby really loved it. This is my signature recipe. It was a real hit in Raksha's Kitchen. It turned much more better then th

I n Goa we have fish curry every other day except on Monday, Thursday and on other auspicious days. Fish curry and rice along with fried fish is what 90% of the Goans love, remaining 10% will be the vegetarians. Out of all the different types of fish, I l

M y hubby ensures that we eat one particular type of vegetable everyday. So on the normal weekdays, I have to compulsorily prepare one type of a subzi. In the weekend's itself myself hubby gets loads of vegetables at home. My fridge gets loaded and normal

Classic Mangalorean dish.......Okay confession.......not my favorite, I always pick out the jackfruit and eat the chickpeas.....I sometimes forget that this is my moms blog too........presenting Gujje Kadle aajadina - Courtesy: MOM Ingredients Prin

OK I think my blog will be incomplete without Manoli kadle....Its a traditional Mangalorean side dish, served with rice. Ingredients Print this recipe 1/2 Kg Ivy Gourd /Manoli (tip removed and slit) 1 cup Small Black Chickpea salt to t

I have been meaning to cook চিচিঙ্গা ( chichinge or snake gourd ) for a while now. I even bought the darn thing and then it just stayed in the fridge. The external appearance just tells you that this beast is much easier to cook that the other co

Sukhdi is a very popular sweet in Gujarat. It can be stored for minimum 1 month at room temperature. It is made from simple jaggery and wheat flour. It is very easy to make, but in this recipe I tried to make it easy as well as quick also. I made sukhdi

In earlier recipe we saw the recipe for Double Decker Monaco Toppings . It was specially for cream and cheese lovers. But now it's a home made recipe for delicious Sprouted Monaco Toppings , it is delicious and healthy munching. In this home mad

In earlier recipe we saw the delicious recipes of Sprouted Monaco Toppings and Double Decker Monaco Toppings . In this recipe we are going to use same beans and sprouts with different and more easy method. In this home made delicious recipe it's a good

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