Heat oil in wok, drop in onions and garlic, sauté till tender, add the veggies and salt combine well and allow to cook in medium flame. When cooked serve with rice, grilled fish or chicken.
Sunday, August 21, 2016
Heat oil in wok, drop in onion, sauté till tender, add mushroom and snow peas, sauté till tender, add ginger garlic paste, salt and chicken masala, sauté till aroma spreads. Add 1/4 cup boiling water, allow the veggies to get cooked. Add coconut milk, allow to bubble, adjust salt and serve with chapatti.
Dried red chilli 10, garlic cloves 10, ginger 1 inch, shallots 10, cloves 6, cardamom 2, cinnamon stick 2 inch, pepper corns 12, cumin 1tbsp.,mustard seeds 1 tsp., salt to taste, vinegar 1/4 cup.
Soak the spices and condiments in the vinegar for about half an hour. Grind it and make a paste.
Coconut oil 1/4 cup. Heat oil in a shallow pan, add the spicy paste, sauté till aroma spreads. Add chicken pieces, combine well and allow to cook in medium and then low flame. When the juices from the chicken thickens and the oil starts to separate. it seem to be done. Adjust salt and serve with hot rice.
Turmeric powder 1/2 tsp., lemon juice 2 tbsp., salt to taste, red chilli 2, sliced diagonally, curry leaf 2 sprigs, coconut oil 1tbsp., garlic paste 1 tsp.
Heat oil in a pan, drop in curry leaves, allow to splatter, add salt, turmeric powder, red chilli and garlic paste. Sauté till aroma spreads out. Add the eggs, roll over, add lemon juice, roll over and over. Serve into a bowl. Garnish with the curry leaves and red chilli in the dish on the top to make the presentation beautiful. Excellent as an evening snack.
|home made scones|
|scone with jam and cream on it|
The steak sandwich was a wholesome meal.
Kids all time favourite sausage roll was yummy. It was a great thing for me to taste all the western dishes.
Heat oil in a pan, drop in curry leaves, onion and salt, sauté till tender add pepper powder and eggs.
Sauté till eggs are light brown here and there.
Excellent delicious dish with breakfast.
The items from extreme right to left going on a zigzag way are Moong Dal curry ( parippu), Beetroot in yogurt(pachadi), Avial( mixed veggies), Sautéed beans(mizhukkupuratti), Sambar, ( Toordal veggie curry), ginger curry,(inchikoottan), pulissery, ( yogurt), Okra in yogurt,(vendakka pachadi), palada pradhaman,( rice flakes kheer), banana coated with jaggerry, ( sarkarapuratti),little gourd in coconut,(kovakka thoran, Rasam, mango pickle, lime pickle, cooked rice, pappadum, banana chips and parippu pradhaman(moong dal kheer).
We serve this in banana leaves in Kerala. But served on plates because there were no banana leaves.