Random recipes - page 434

'Koorka' is also called as Sheema Kizhangu/Chivakizhangu in Malayalam. Siru Kizhangu in Tamil and Sambrali in Kannada. I searched a lot on internet about different names in different regions names and uses of Koorka. This is what I got. It is call

Ingredients chicken 1/4kg chilli powder 1 +1/2 tsp Turmeric powder 1/4 tsp Coriander powder 1/2 tsp Curry leaves few Fennel seeds 1 tbsp and 1 tsp Pepper corns 1-2 tbsp Jeera/cumin seeds 1 tsp Poppy seeds 1 tsp Sa

This is the easiest method of making Mah Lai Koh that I know. The result is very good. As you seen with the simple mixing methods able to produce tasty Mah Lai Koh with very soft, fluffy texture! Inspired by Agnes Chang Mah Lai Koh (Steame

Rice, the staple grain for many Indians is also believed to be very auspicious for almost all rites and rituals in Hinduism. According to Hindu Dharmashastra, food is supreme, 'Anna Parabramha or Anna parabramha swarupam. We are not supposed to waste a si

In case you all were wondering where have I been...We just got a new puppy !! We brought him home on last Monday April 25th, 2011. I managed to post one recipe on 26th, but then have been busy enjoying him :) He just turned 10 weeks old today. He is so

Is it mango season? At S$1 a piece, I couldn't resist. I bought two to try. Yes, just two. Now I wish I'd bought more... One went to Mom, so I only had one left to for a Mango Mousse Cake I've been wanting to try. Chiffon Cake Ma

Tom Michaels was looking forward to the days when he could relax while enjoying his bucolic farm life in Chuckey, Tennessee. He wanted to take it all in while sipping on a nice glass of wine, looking out over the rolling hills and savor some of the fruit

We love showing visiting friends around NYC because inevitably, the sight-seeing turns into a food tour! A few weeks ago, when the weather was a tad warmer and snow was not on the radar, we took a visiting friend over to the East Village. While we were

I lied to you. I am not making anything Eastern European this time. I have an excuse: to make something Eastern European, we always join with my Mom. She s been planning to come over today, but it s -18C/-0.4F outside and we had to cancel our cooking se

Recently some people who don't know me well have asked me, 'Why are you writing a food blog??' with a big question mark on their faces. Only a foodie understands why one writes about food. We all know that famous saying 'Beauty lies in the eyes of a beh

This is very famous layered sweet from coastal Andhra originated from and named after the village Tapeswaram in east godavari district. Ingredients: . All purpose flour/Maida – 3 cups . oil – 6 tablespoons, to make dough . Oil – T

Pickles are the perfect accompaniment for Indian meals. They awaken the taste buds and enhance the taste of the dish. Pickles have all the important ingredients needed for a perfect taste: salty,sour and spicy. There are many varieties of pickles made

I read and re-read the title I have given to this post again. And I looked at the cookbook I had just finished admiring. After so many days of drooling at the dishes this person cooked on TV, I finally gave in and searched for the book and now I am a prou

?Warning: this post is going to contain a lot of pictures. Because this recipe book is so cool. I honestly wish it was in better condition :( As I've mentioned before, I couldn't make it to my grandmother's funeral, so my mother packed up some of her

I have always been fascinated by the lovely yellow colour and flavour of Cape Gooseberries and also by the way they are bunched together into a perfect round with berries neatly spaced and aligned on the outer circle. A work of art no doubt! Th

When I first became a vegetarian, I wasn't a big fan of veggie burgers because I didn't want anything that was like meat. As time went on, I no longer associated veggie burgers with real burgers. They are truly tasty sandwich choices in their own right.

Are you looking for a crunchy, munchy tea time snack?, then these dill leaves pakoras or pakodas will be just perfect for you especially on a cold evening. Dill leaves are known as suva or shepu bhaji up North, and are available at large, but where I’m, t

Parotta is one of the most interesting dish not just to eat but to make as well :) I have loads of memories of admiring the road side parotta stalls. The parotta master(that is how the chef is called locally :P) does it so tactfully and with ease. He

This would be the best orange butter cake I've eaten! Gonna try to sub with lemon the next time...hehe! SICILIAN ORANGE CAKE (adapted from Rick Stein's Mediterranean Escape) Source ~ Ellie from Almost Bourdain Ingredients :~

I was sitting here today and I thought to myself . . . I want something scrummy . . . something rich . . . something chocolatey. And then I thought . . . what if I bake my favourite brownies, in a tart pan and then cover them with marshmallows and a fudg

A John Cassavetes flick is a cinematic palate cleanser. After a steady diet of predictable and anemic Hollywood film scraps it's great to dig into raw, spicy and unpredictable filmmaking. And I've come up with a pasta dish that is as fiery as one of my

This post is a quick shout out to my brother, who amongst the mashed cauliflower and quinoa salad recipes, begs that I include some good old fashion American fare. ... But of Course! Here's a burger he and his friends call, "The Lumberjack

Hong Zao Ji ( ??? ) is one of the common dishes that most confinement lady would cook for the new mum to consume during the first 30 days after childbirth. Usually Old Ginger, Wine and Black Vinegar are the main ingredients used during confinement perio

Imagine if all plants were edible; maybe then no one would go hungry. I was recently introduced to a plant that grows freely around the area where I live and whose leaves are edible. The plant is called Talinum which is a genus of herbaceous succulen