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| Simple Kheer [Sweet Rice Pudding] | |
This kheer was a constant of my childhood. I have savoured it hot, cold, with puris and numerous other ways one can imagine. My mum used to experiment with the consistency of the kheer and I think the thicker and creamier it was, the more delicious it tasted.
Added:4th Sep, 2007 | Viewed 341 times
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| Coconut [Naariyal] Laddoos | |
A minor variation of the famous 'topra pak', this coconut laddoo is a little round explosion of texture and flavour. Very versatile and made in the microwave in under 8 minutes, it is the perfect sweet to have for any festival.
Added:4th Sep, 2007 | Viewed 426 times
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| Coconut Powder [Thengai Podi] | |
A "podi" is a very interesting concept in the South Indian style of cuisine. An ancient and traditional practice of roasting a combination of dals, spices and condiments; then processing them into a coarse powder to be enjoyed with a dollop of "ghee" or a generous serving of oil, gave birth to the "podi" family. There is a wide variety of "podis" available from specialty Indian stores, but making your own and revelling in the spicy aroma is very satisfying indeed.
Added:6th Jul, 2007 | Viewed 662 times
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| South Indian Curd Rice [Thair Sadam] | |
Adapted from one of my favourite cookbooks "Dakshin" by Chandra Padmanabhan, this side dish is a true South Indian classic. Seasoned cooks have their own special versions and some of the best Curd Rice I have sampled has been made by my aunt and in the South Indian Buffet of the "Ganges" restaurant in Singapore. Almost akin to the widely known and accepted raita, curd rice has the lovely, fluffy texture of rice and the tangy aroma of curry leaves and green chillies.
Added:6th Jul, 2007 | Viewed 770 times
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| Homestyle Chicken Dum Biryani | |
I have tried making different kinds at home, with different meats and different preparation methods .... the true Hyderabadi Biryani taste always elusive. Then I came upon this gorgeous little book of traditional Hyderabadi recipes. This book had three versions of Chicken Biryani or Murgh Dum Biryani, the last one being the closest to the authentic one. If you make it often enough, you will get faster and better. This one is a must try! Perfect for large numbers at an Indian Style banquet, this Chicken Biryani cooked at home in the oven with a modern "dum", is truly delicious.
Added:5th Jun, 2007 | Viewed 8128 times
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| Potato Kootu | |
"Kootu" is a semi-solid side dish from Tamil Nadu in Southern India. A vegetable stew of sorts, kootu is also made with lentils. The absence of sour ingredients like tomato and tamarind is widespread, but this kootu recipe calls for 'tamarind' to impart it a tangy flvour.
Added:11th May, 2007 | Viewed 684 times
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| Simple Home-Made Gulab Jamuns [Fried Milk Dumplings in Syrup] | |
You will never want to buy an overpriced tin of dry gulab-jamuns from the store, after you try this recipe out. No "Khoya" or "Mawa" required, this recipe uses milk powder to make the juiciest, softest, golden gulab jamuns you will ever taste.
Added:13th Mar, 2007 | Viewed 9593 times
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| Kesar Pista Amrakhand [Saffron, Pistachio & Mango Yoghurt Shrikhand] | |
If there is one thing from the coffers of Indian cuisine that is not commonplace here in Sydney and perhaps in the rest of Australia, it is the delectable and creamy "Shrikhand". Shrikhand is a delicious dessert made by hanging yoghurt in a muslin cloth and draining it of its liquid content. Whipped together with chopped fresh fruits, nuts and flavouring; the Shrikhand is the highlight of festivals in western Indian and as a member of the authentic Indian Thali all along India's west coast. A softer version of the shrikhand is the "Mattha" which is equally delicious and can be easily made by allowing some liquid to remain in the original recipe. Here is a recipe for homemade Amrakhand, which essentially is Mango Shrikhand.
Added:8th Mar, 2007 | Viewed 3094 times
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| Holige [Sweet Paratha with Coconut And Jaggery] | |
Ugadi is the Kannada New Year in South India. It is celebrated with a special sweet known as Holige or Obattu. It is a sweet paratha stuffed with lentils, jaggery and coconut, a la "Puran Poli" from India's West.
Added:29th Jan, 2007 | Viewed 1055 times
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| Poha Chivda [Beaten Rice Savoury] | |
Poha Chivda is a savoury delight made of beaten rice and is a very popular snack in most Maharashtrian households. Prepared during Maharashtrian festivals, it counteracts the sweets offered during the same. I have fond memories of Poha Chivda from back in my school days. It used to be a lunchbox constant of one of my closest friends. She used to often bring along a pickle with it to spice things up.
Added:29th Jan, 2007 | Viewed 3233 times
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