Author Archives: Azeema


Jigarthanda

Also know as Jil Jil Jigarthanda or Madurai Jigarthanda, this is a popular beverage from Madurai. Typically served in roadside shops, this is a must have for the hot summer days.

Ingredients:

1. Milk – 1 cup, boiled and reduced, cooled
2. Condensed Milk – 1/4 cup
3. Rose Syrup (or Nannari Syrup) – 2 tsp
4. Vanilla Ice Cream – 1 cup
5. Badam Pisin (Badam Gum) – 1 tsp
6. Almonds and Cashewnuts – few, chopped, to garnish

Method:

1...

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Hyderabadi Dalcha Recipe

Ingredients:

Breast of Mutton – 500 gms, cut into 1 1/2 inch cubes
Chana Dal – 1/2 cup
Oil – 1/2 cup
Cloves – 6
Cinnamon – 3 one inch sticks
Cardamoms – 4
Green Chillies – 3, slit lengthwise
Onions – 2, finely sliced
Ginger Paste – 1 tsp
Garlic Paste – 1 tsp
Turmeric Powder – 1/2 tsp
Coriander Seeds – 1 tsp, roasted and powdered
Salt as per taste
Mint Leaves – handful
Coriander Leaves – 1 bunch, chopped
Tamarind Pulp – 2 tblsp
Curr...

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Godhuma Dosa Receipe

    Godhuma dosa / Godumai dosai is one easy breakfast, made within 20 minutes. I hope all of you are tired of making Diwali sweets and savouries and tired of eating too. Preferring to spend less time at kitchen? This one is an instant version and more over healthy too with wheat flour. I used to have this a lot of times before marriage. My mom makes this even for dinner. Mom makes few instant versions of dosas (karacha maavu dosa) for dinner...

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Paruppu Podi

Paruppu podi finds a permanent place in my kitchen. We all love to eat it mixing in hot steamed rice with ghee and having Pappad and any Vegetable Kootu or Vathakuzhambu as its Side dish. Even Thayir Pachadi (Raitha) is the good combination for this. This gives a great hand to support as a companion to rice when there is a shortage of smabhar or rasam un expectedly. Paruppu podi the powder made from the roasted lentils with spices and it is a traditional dish...

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Gobi Manchurian

Gobi Manchurian- a popular Indo Chineese dish can be served as a snack or an appetizer when prepared dry.But in my home,amma always prepares it with gravy to serve along with fried rice/noodles.And i haven’t even tasted this dry type manchurian in any of the Kerala restaurants(of course,I haven’t asked for it as I was not aware of it..)
My DH only introduced me to this dry type manchurian,he’s an ardent fan of this dish and whenever he order this in a resta...

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