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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 748 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 8028 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 672 times
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| Ginger Chicken Stir-Fry | |
A fast, no-fuss dinner idea to serve with steamed white rice or a big bowl of Asian greens.
Added:1st May, 2007 | Viewed 419 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 9485 times
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| Chinese Brown Sauce | |
You won't believe how well this goes with virtually any kind of main dish, barring a few of course. I found this recipe in a recent issue of an Australian Food magazine and tweaked it a little. So far, I have used it to serve over steamed veggies, drizzled over fried rice and served alongwith chinese omelettes. Extremely versatile, kind of like the Asian equivalent of the Western Gravy.
Added:9th Mar, 2007 | Viewed 1323 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 3050 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 1039 times
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| Basic Sweet And Sour Sauce | |
I am biased to sweet and sour dishes. This sauce comes in handy when we are in the mood for some quick Asian supper. This stores well in the fridge for 2-3 days. If you have it handy, you can whip up "Sweet & Sour Tofu" or "Sweet & Sour Chicken" in minutes.
Added:29th Jan, 2007 | Viewed 760 times
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| Barbecued Pork [Char Sieu] | |
Char Sieu or Char Siew is a very popular delicacy in China. I love it best as Char Siew Buns, little white fluffy steamed buns filled with ooey gooey sweet and savoury char siew.
Added:29th Jan, 2007 | Viewed 444 times
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