Friday, December 31, 2010
Thursday, December 30, 2010
I never knew that radish greens are edible. There was some left over greens from the two bunches of red radish that I bought the other day. I was glad to know that the greens are edible and made this delicious stir-fry.
Recipe Courtesy: Padhus Kitchen
Wednesday, December 29, 2010
Recipe Courtesy: Uma's Trendy Relish
Recently, I learned something very scary about potatoes. The sprouts that we see on potatoes that are stored for a long period of time are toxic and so are the green colored part (chlorophyll due to excessive exposure to sun) that we sometimes see on the inside of the skin of some potatoes. The flesh of such potatoes, if still firm, are edible, but care needs to be taken to completely remove the sprout or any green skin before cooking. Scary, huh, I never knew about it!!!
Tuesday, December 28, 2010
Recipe Courtesy: Suganya's Tasty Palettes
Monday, December 27, 2010
Recipe Courtesy: Adukala Vishesham
Friday, December 24, 2010
WISH YOU ALL A VERY HAPPY CHRISTMAS!!!
This is Kerala style beef ularthu where chopped marinated beef is cooked first and then stir fried with more spices. It could be served with both rice and chapathi.
Recipe Courtesy: Sarah's Vazhayila
Thursday, December 23, 2010
Wednesday, December 22, 2010
Recipe Courtesy: Annarasa Essence of Food...
Tuesday, December 21, 2010
This is a nutritious dish which could be served as a snack or side dish with rice or roti. Sprouts of green gram (moong), azuki beans (red chori), black chick pea and fenugreek are used for making this stir-fry.
Recipe Courtesy: Yummy O Yummy
The Well Seasoned Cook's MLLA # 30
Monday, December 20, 2010
Carrot thoran is a very nutritious and mildly sweet side dish that goes with rice. Sweetness can be reduced by adding more green chilli or red chilli powder. The recipe that I followed calls for the addition of shredded bell pepper which is an interesting twist. I'll try that next time.
Recipe Courtesy: Live to Eat
Friday, December 17, 2010
Celery is one of the very few vegetables that my son likes and this stir-fry is one of his favorites. Celery has a strong flavor and it makes a perfect combination with egg for a stir-fry.
Recipe Courtesy: VahRehVah.com
Thursday, December 16, 2010
A variation from the usual sambar that I make at home. I loved this leafy sambar too. Swiss chard gives a mild flavor to the sambar but it doesn't taste much different from the regular sambar since the taste of sambar mostly depends on the sambar powder that we add.
Recipe Courtesy: Daily Musings
Wednesday, December 15, 2010
This is a creamy shrimp korma in a yogurt-coconut-cashew gravy. This could be served as a side dish with idli, dosa, rice or roti.
Recipe Courtesy: Speciality Recipes From My(e) Kitchen
Tuesday, December 14, 2010
Recipe Courtesy: From My Home Kitchen
Monday, December 13, 2010
Recipe courtesy: Malabar Spices
Friday, December 10, 2010
This is Andhra style carrot stir-fry modified with a dash of milk. I made the dish really spicy to reduce the sweetness of carrot and the addition of milk did magic to this delicious stir-fry.
Recipe Courtesy: Honey, What's Cooking
Thursday, December 9, 2010
Wednesday, December 8, 2010
I found this pale green brinjal (like the one that we get in Kerala) in the grocery store here and grabbed one bagful for a theeyal. Just like any other theeyal, brinjals are cooked in tamarind juice along with ground roasted coconut and spices for making this delicious side dish.
Recipe Courtesy: Annita's My Treasure...My Pleasure
Tuesday, December 7, 2010
Red Swiss Chard tastes very similar to Kerala's Red Cheera (Red Amaranth or Hopi Red Dye Amaranth or Chinese Spinach). I love greens and this stir fry forms a nutricious side dish with rice.
Recipe Courtesy: Sarah's Vazhayila
Monday, December 6, 2010
Recipe courtesy: Shn's Mishmash
Sunday, December 5, 2010
Thanks to Soumya of Soumya's kitchen for sharing the One Lovely Blog Award with me. Soumya is a very active blogger with lots of variety recipes, both veg and non-veg.
I would like to pass this award to 15 fellow bloggers: Yummy team, Kairali sisters, Sarah, Priya, Nithu, Mharo Priya, Aipi, Akila, Sangeetha, Santoshji, Vasavi, Gulmohar, Deepa Deb, Nitha and Suja
Friday, December 3, 2010
Recipe Courtesy: Shoba's Anubhavati
Thursday, December 2, 2010
This is a Kerala style green gram stir fry. Green gram is cooked and then stir fried with onion and other spices. It forms a great combination with rice or kanji (plain rice porridge).
Recipe courtesy: My Treasure...My Pleasure
Wednesday, December 1, 2010
Sambar is a popular side dish of South India. There are regional variations in the spices used and also in the method of preparation of Sambar. In Mysore sambar, a variety of spices and grated coconut are roasted and powdered to make the Sambar powder.
Recipe Courtesy: Foodie's Hope