Red kidney beans & cauliflower baked in creamy cheese sauce.
Serves 6
Ingredients
Rajmah 1 ¼ cups boiled
Onion 1 chopped
Cauliflower 4 cups finely chopped
Tomatoes 3
Tomato Ketchup 2 ½ tbsp
Worcestershire sauce 1 tsp (this is what I replaced )
Cheese 1 ½ cups (150 gms) grated
Cream ½ cup
Oil 2 tbsp
Salt & Pepper to taste
Get Baking!
1.Put the tomatoes on a plate [...]
Ingredients
Tomatoes (pureed or finely chopped)
Oil
Salt
Chilli Powder
turmeric powder
Mustard Seeds
Red Chillies
Green Chillies
Ginger grated or finely chopped
Curry leaves
Chenna Dal
Broken or whole skinned urad dal
Asafoetida
Peanuts and/or Cashew nuts (optional)
Get Cooking!
1. In a kadai, take some oil, sauté the mustard seeds, red chillies, green chillies, ginger, asafoetida, curry leaves, chenna dal, urad dal and peanuts till the dals are golden [...]
Made as an offering on “karadaiyam nombu”
Ingredients
Rice flour (made as in step 1) roasted 4 cups
Cowpeas more than ½ cup upto ¾ cup (prefer the red variety)
Coconut 1 half slit to small thin pieces
Jaggery 4 cups
Cardamom powder from say 10-12 pieces
Get Cooking!
1. Soak, wash, drain the rice, and grind to a powder which is [...]
The distinct aroma of Bengali cuisine is mostly due to the blend of spices known as panch phoron. Panch means “five” and phoron is “flavour” or “spice”, hence the common translation Bengali Five-Spice”.
Ingredients
nigella seeds 1tbsp
black mustard seeds 1tbsp
fenugreek seeds 1tbsp
fennel seeds 1tbsp
cumin seeds 1tbsp
Combine all spices in a jar, store away from heat and light.
Tips
Some [...]
This makes a wholesome meal in itself!
Ingredients
Frozen parathas -6
Chickpeas -1 can
Capsicum (red &green) - Julienne
Tomato -2 chunky pieces
Onion -1 thinly sliced
Ginger-garlic paste- 1tbsp
Chilli powder-2 tsp
Dhania powder- 2tsp
Garam Masala -1 tsp
Cinnamon
Cloves
Bay leaf
Lemon juice
Butter
Cilantro
Cashew nuts
Get Cooking!
1. Heat butter in a kadai, add cloves, cinnamon and bay leaf & sauté
2. Add onions, sauté for 2 mins. [...]
Generally given with savouries on Deepavali day. This aids in digestion, so can be given if suffering from indigestion too.
To make lehiyam to amount to a small coconut the following is the recipe.
Ingredients
Black pepper seeds 2 tspCumin seeds 2 ½ tspCoriander seeds 2 ½ tspOregano seeds ¼ cup (around 25 g)Kandathippili (Thesavaram) 10 – [...]
Thogayal in tamil, oorupindi in telugu or chutney to generalise?!?Ingredients
DosakaiMustard seedsFenugreek SeedsRed chilliesBlack pepper just for the aroma..SaltAsafoetida powder
Get Cooking!
1. Peel,de-seed and cube the dosakai.2. Drain the water out by squeezing and leaving it in a colander.3. Roast the mustard seeds, fenugreek seeds, red chillies, black pepper seeds in a few drops of oil and [...]
If your child eats crayons, you could use homemade finger-paints instead.IngredientsWater 2cupsSugar 3 tbspCornstarch 3 tbspFood colouringMethod1. Bring 1 1/2 cups of water to a boil and add the sugar. 2. Dissolve the cornstarch in ½ a cup of cold water slowly. Add this to the boiling water. 3. Stir constantly until mixture [...]
