marupiravi.blogspot.com
PRIYA'S KITCHEN: CHAPATTI
http://marupiravi.blogspot.com/2009/06/chapatti.html
Tuesday, June 30, 2009. 1 Place the flour in a large bowl. Add the salt, oil and mix well. 2 Make a well in the centre of the flour and gradually pour in the water. 3 Mixing well with your fingers to form a supple dough. 4 Knead the dough for 7 – 10 minutes. 5 Ideally, let the dough rest for 15-20 minutes, but if time is short roll out the dough straightaway. 6 Divide the dough into 12-14 equal-size portions. 7 Roll out each piece of dough on a well floured counter. Subscribe to: Post Comments (Atom).
marupiravi.blogspot.com
PRIYA'S KITCHEN: October 2011
http://marupiravi.blogspot.com/2011_10_01_archive.html
Saturday, October 8, 2011. CHILLI and ONION OMELET. Chilli and Onion Omelet. Small Onion - 1 ( Finely Chopped). Green Chillies - 2 ( Finely chopped). Turmeric Powder - 1/4 tsp. Salt - to taste. 1 In a bowl add little water and then add the salt and turmeric powder. 2 Then add all the other ingredients mix well. 3 Heat a round pan add some oil and then add 1/2 of the mixer and spread it. 4 Close it with a lid leave it on med flame for about 2 mins. Links to this post. Subscribe to: Posts (Atom).
marupiravi.blogspot.com
PRIYA'S KITCHEN: POORI
http://marupiravi.blogspot.com/2008/07/poori.html
Monday, July 28, 2008. Poori are puffed indian bread which are unleavened. Wheat flour - 2 cups. Salt - to taste. Oil - 2 tsps. Water - enough to make dough. Oil for deep frying. 1 Sift wheat flour and salt together. Add the the 2 tsps oil and enough water to make a dough. 2 Knead the dough well and set aside for half hour. cover the dough with damp cloth. 3 After the half hour knead the dough again and make small balls (Ping pong ball size). 5 Heat the oil in a deep frying pan. TIP OF THE WEEK.
marupiravi.blogspot.com
PRIYA'S KITCHEN: TIP OF THE WEEK
http://marupiravi.blogspot.com/2009/07/tip-of-week.html
Sunday, July 19, 2009. TIP OF THE WEEK. Most people that are allergic to cow milk products or who are lactose intolerant can use goat and sheep milk products. The lactose or protein in the milk is what usually causes the allergic reaction or intolerance. Goat and sheep milk both have lactose and protein but it is of a different make up that doesn't bother most people. Subscribe to: Post Comments (Atom). TIP OF THE WEEK. TIP OF THE WEEK. Answer the questions to feed people. Watch Online Full Movies Free.
marupiravi.blogspot.com
PRIYA'S KITCHEN: March 2009
http://marupiravi.blogspot.com/2009_03_01_archive.html
Monday, March 30, 2009. Hi everybody, the recipe I am going to post right now is requested by a regular reader of my blog. If you have any requested please e-mail me or post a comment or sign my guest book. Your request will be answered. Vadakari is basically made from masal vadai. Which are easily you can get in India from restaurants. But in US you have to make the vadai. From scratch and then you have to make the vadakari. Once you make the vadai. Recipe in my blog. Masal vadai - 5. Green chillies - 2.
marupiravi.blogspot.com
PRIYA'S KITCHEN: KHEEMA MATAR
http://marupiravi.blogspot.com/2009/07/kheema-matar.html
Thursday, July 9, 2009. Salt – 1 tsp. 1 tsp (Finely chopped). 1 Heat the oil in a medium size pan. Add the onion slices and cook until golden brown, stirring. 2 Add the red chillies, half of the chopped cilantro, and the tomatoes to the pan and reduce the heat to a simmer. 3 Add the salt, ginger, garlic and chilli powder to the mixture in the pan and stir well. 4 Add the ground lamb to the pan and stir-fry the mixture for 7- 10 minutes. 7 Serve hot with chapatti. Rice , poori. TIP OF THE WEEK.
marupiravi.blogspot.com
PRIYA'S KITCHEN: January 2009
http://marupiravi.blogspot.com/2009_01_01_archive.html
Friday, January 30, 2009. This pongal is very easy to make. Some people call this pongal kaara pongal or venn pongal usually in. They eat this as a breakfast. This is the same pongal that they also make it on Pongal festival. Rice – 1 cup. Moong dal – ½ cup. Salt – to taste. Peppercorns – 1 tsp. Cumin – 1 tsp. Cashews – 2 tsps. Green chilies – 2. Oil – 2 tbsps. Butter – 2 tbsps. Curry leaves – 1 sprig. 1 Soak both rice and moong dal together for 30 mins. 3 Coarsely grind the pepper. Links to this post.
marupiravi.blogspot.com
PRIYA'S KITCHEN: IDLI BATTER
http://marupiravi.blogspot.com/2008/08/idli-batter.html
Sunday, August 17, 2008. Idli is made in India and very widely popular. The main thing about it, it needs to ferment very nicely. When you keep on doing it you will get it.(practice makes perfect) This batter is also used to make dosai,kuzhi paniaaram,etc., (i will write this one separately). Urad dal - 1 cup. Par boiled rice - 4 cups. Soak for 3 to 4 hours). If you are going to use a grinder you can even have 5 cups of rice to 1 cup of urad dal.). 2Coarsely grind rice (Not very coarsely). TIP OF THE WEEK.
marupiravi.blogspot.com
PRIYA'S KITCHEN: CHICKEN 65
http://marupiravi.blogspot.com/2009/08/chicken-65.html
Saturday, August 29, 2009. 1 Thaw the chicken nicely to room temperature. (Otherwise the chicken will get soggy once it has been fried). 2 Cut the chicken into cubes and wash the chicken and add turmeric and salt. Mix and keep it aside for 2 minutes. 3 Now add all the other ingredients except egg. 4 Mix well and keep it aside for at least 30 mins. 5 Heat a heavy bottom pan and add oil, when the oil is hot enough add the chicken pieces one by one. 6 Fry until golden brown and serve hot. TIP OF THE WEEK.
