Friday, May 1, 2015

Sundakkai Oorugai, Turkey Berry Pickle

          Sundakkai/Turkey Berries, we had missed this when we were in the US, then one year in Chennai, we got this, but now again in Bangalore, I am not able to find them. So whenever we go to Chennai, if we can find them, we usually bring some back. This time I had so much of these ( freshly plucked ), even after giving some to my friend and doing the Kuzhambu with it, I had some left. I wanted to do a pickle with it, something similar to the pickle made with kovakkai/tindora. This is a simple recipe, once done, we can have it after 5 to 6 hours, but I felt, that it tasted even better after I left it in the refrigerator for at least 2 to 3 days, it gives some time for the sundakkai to soak in the spice powders..
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Tuesday, April 28, 2015

Cauliflower Au Gratin

          Cauliflower Au Gratin, this has been on my do-list for a long time, there are so many recipes on the net, but all of them ( at least the ones that I checked ) called for Gruyere cheese, which I was not able to find here. I even tried to find it online, but the closest that I could get was Emmental Cheese Slices, but I still wanted to make this Au Gratin, so I went ahead and made it with the Emmental cheese. This is a very simple dish, just baking cauliflower with cheesy white sauce and topped with bread crumbs and more cheese, an excellent side, serve it with a light pasta dish and some soup for a complete meal..
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Thursday, April 23, 2015

Puli Chutney, Tomato-Tamarind Chutney

          As I had mentioned in my previous post ' Vendiya Paniyarams ', this is the chutney that I served them with. Those paniyarams would go well even with coconut chutney, but I personally felt that this chutney was the best combination with them. As we add some tamarind to the chutney, it's more tangy and the coriander and cumin seeds give a nice flavor too and of course, this chutney would go well with idlis and dosas too..
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Tuesday, April 21, 2015

Vendaya Paniyaram, Fenugreek Paniyaram

          We love Paniyarams at home, both the sweet and savory versions, I have posted a couple of them in my blog too. Usually we use the leftover idli/dosa batter to make the savory paniyarams, we add some sauteed onion, chillies to this batter and make the paniyarams, today also for these Vendiya/Fenugreek Seeds Paniyaram, I have used leftover dosa batter, but in a slightly different way. This is a friend's recipe, she made this for me once along with some Puli Chutney ( will post it next ), hot, hot paniyarams with that chutney was simply too, too good. As usual, I got the recipe from her and tried it out, it came out really well, do try this out, the next time you have some dosa batter left..
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