This is one of the sweets you cannot find in a regular sweet stall in Tamilnadu- India. My grandma used to make this sweet whenever she visited us. It has this funny name, porul + vilanga + urundai, which is translated as, unknown round thing (!?!)
I cooked this dish for my family, it came out well. *Sear the fish, make the sauce with bell peppers and fold it in a banana /plantain leaf and steam it. When i'm out of banana leaves i'll leave out the steaming process, i'll just pour the sauce over the seared fish and serve it, my husband preferred this. In this recipe i used indian mackerel / ayila meen.
*Sear - brown the fish in a very hot tawa / pan.
This potato dish is very creamy with a hint of methi flavor, good side dish for spicy pulaos or indian flat breads. It can also be used as a filling in sandwich wraps. Spinach can be substituted for methi leaves.
There is a Japanese restaurant near my husband's work place. They make some spicy and flavorful japanese curry sauce and add beef or vegetable to it, that's their only menu. They'll garnish the rice by placing a colorful radish pickle (Fukujin zuke) over it. Now it's become my husband's favorite pickle. I started to make the pickle, but was not able to get the purple perilla leaves that gives the pickle a bright pink color, so i seasoned the pickled radish with indian spices and made it into an indian spicy pickle.
When i was young, my mom used to cook chicken on week days. Sunday's are special, after church we'll have goat curry with rice(yum). My mom's a great cook. In her younger days they had coal stove for cooking and the grinding stone for grinding masala. So she was happy with the modern gadgets by dad bought for her.I always wonder how she managed without a microwave!!!
I'm living in a place where it's hard to find goat meat. So we switched to beef.I have a friend who is an expert in cooking beef. This is her recipe. I cooked this for so many occasions and it came out well every time.
Almost all the parts of Murungai/drumstic tree is edible and full of nutrients, It's a tropical plant.In india we had some murunga plants in our garden. We use murungai kai, its flowers, and its most nutritious part, the leaf. After coming to US i'm using the frozen drumstick.
I made this spicy stuffed sweet peppers as an appetizer for our guests. It was crispy on the outside with soft egg white and paneer / cheese stuffing on the inside, I made cucumber salad to go with this one bite snack. It was a hit with the kids too. It looked colorful and tasty!
To make dark and spicy chole - 6 easy steps
1. Soak the chick peas and cook it with tea bags.
2. Roast, grind and fry the spices.
3. Fry onions and green chillies.
4. Grind 3 tbs of the onion and channa/chick pea mixture (to get thick gravy)
5. Chole - combine all the ingredients and simmer.
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