Today, I am going to share a very delectable, tempting and mouth-watering South Indian Style Fish Fry. Do try out this Fish fry recipe and post your comments here. Meanwhile check out other interesting Fish Recipes here, Chicken Recipes here, Mutton Recipes. Also check out the short video for the recipe in Tamil.
Here’s how to make Pomfret Fish Fry with
step by step photos & video…
Schezwan Fried Rice is a very famous and popular Indo Chinese dish served in restaurants. Fresh cooked white rice or left over white rice is added to the stir fried vegetables along with strong and pungent Schezwan Sauce. Schezwan food is known for its prominent flavours and high spice level coming from Sichuan pepper and Chilli peppers. I have used the home made Schezwan Sauce but you can use the store bought ones also. Do try out this Schezwan Fried Rice and post your comments here. Meanwhile do check out other interestingIndo –Chinese, Chinese recipes here.
Here’s
how to make Schezwan Fried Rice with step by step photos…
Maangai Inji Thokku/Maa Inji Thokku is a unique, delicious and finger-licking thokku bursting with flavours. Mango ginger/Maa Inji [Curcuma Amada] is a seasonal root vegetable used to make pickles/thokku in South India. Mango Ginger is neither related to Ginger nor Mango but to turmeric. They look like ginger, but impart raw mango smell when peeled, along with sharpness of ginger towards the end when eaten raw.
Mango
Ginger belongs to turmeric family, has antibacterial ,antibiotic properties, anti-inflammatory,
anti-allergic properties and is used for medicinal purposes in Ayurveda and
Unani. Not just that they are great appetizers but also used for curing skin
diseases, bronchitis, asthma etc.
Mango
Ginger Pickle/Thokku is very easy to make and is extremely tasty. It is best
served with curd rice, rasam rice or even with idlis, dosas, rotis, chapatis etc
or it can just be mixed with steam cooked white rice and enjoyed.
Here’s
how to make Maangai Inji Thokku/Maa Inji Thokku with step by step photos & Video…
Today, I am going to share a traditional and tempting Karupatti Pongal. We usually make sakkarai Pongal in a pot, but in this post I am sharing an easy way to make sakkarai Pongal in a pressure cooker. Usually jaggery is used to make Sakkarai Pongal, but I have replaced it with Palm Jaggery/Karupati. Karupatti/Palm Jaggery is made from the extract of the palm tree. It is a very healthy and traditional sweetener and is an excellent alternative for white sugar.
Karupatti
is rich in essential Vitamins, Minerals and Amino acids. Palm jaggery is rich
in iron and it increases hemoglobin and treats anemia if consumed regularly. It
is rich in magnesium and helps to regulate the nervous system. Presence of
calcium helps to build and maintain strong bones. It also contains potassium
which boosts heart health, decreases cramps and has several other benefits as
well. It boosts the immune system and thus prevents several blood-related and
other disorders. Do check out how to make Karupatti Pongal and post your
comments here. Meanwhile do check out other Pongal Recipes here and All aboutPongal and Pongal Menu here.
Here’s
how to make Karupatti Pongal with step by step photos…
Schezwan Noodles is a very famous and popular Indo Chinese dish served in restaurants. The Hakka Noodles are cooked and then added to stir fried vegetables along with strong and pungent Szhezwan Sauce. Schezwan or Sichuan food is an important part of Chinese cuisine, which finds its roots in the Sichuan Province. Schezwan food is known for its prominent flavours and high spice level coming from Sichuan pepper and chilli peppers. I have used the home made Schezwan Sauce but you can use the store bought ones also. Do try out this Schezwan Noodles and post your comments here. Meanwhile do check out other interesting Indo –Chinese, Chinese recipes here.
Here’s
how to make Schezwan Noodles with step by step photos…
Schezwan Sauce is hot, spicy, flavourful and strong pungent sauce made with dry red chillies, garlic and spices. This Schezwan sauce is a very basic sauce that can be served as dip for chips, fries etc. Not only as dip it can be used to make Schezwan Fried Rice, Schezwan Noodles, Schezwan Chicken etc. This sauce can be made earlier and stays good in the refrigerator for 2-3 weeks. This Schezwan sauce can be made spicy or less spicy depending on our needs. Do try out this Schezwan Sauce and post your comments here. Meanwhile do check out other interesting Noodles, Pastas, Chinese Recipes and Rice varieties here.
Here’s
how to make Schezwan Sauce Recipe with step by step photos…
Chilli Garlic Noodles is a very famous Chinese recipe that we come across in all most all the restaurant menu. This noodles is made with lots of garlic and spiced up with dry red chillies, green chillies along with perfect blend of sauces and loaded with vegetables as well. The chilli garlic noodles is supposed to be the spicy noodles, but you can adjust the spice level according to the needs of your family. Do try out this flavourful and mouth-watering Chilli Garlic Noodles and post your comments here. Meanwhile do check out other interesting Noodles, Pastas, Chinese Recipes and Rice varieties here. Please check out the video for the Chilli Garlic Noodles recipe in both English & Tamil.
Here’s
how to make Chilli Garlic Noodles with step by step photos…