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Variyali sharbat or saunf sharbat is a healthy fennel seed drink to beat the summer heatvariyali sharbat
Variyal sharbat or saunf sharbat is a popular summer beverage of Gujarat. Variyali and saunf are common names of fennel seeds. I have harvested fennel seeds from my organic garden, sun dried them and used them to make this sattvic fennel seed drink. Its a joy to use home grown fresh produce in my everyday cooking.home grown organic saunf
Fennel seeds are good for digestion and are cooling to the body according to Ayurveda. The seeds are usually used as a mouth freshner. Variyali sharbat recipe is a simple traditional drink and very few ingredients go into its making. Usually rock sugar (mishri) is used to sweeten the drink. You can use jaggery, sugar or honey if do not have rock sugar on hand. You can further flavor the basic variyali sharbat with dried black raisins, laung (cloves) and/or cardamom. Another variation of saunf sharbat is the use of lemon juice, black salt and mint leaves.
Do include healthy drinks with no preservatives or artificial colors like lassi, buttermilk, tender coconut water, sabja lemonade in your diet during the hot summer days. Here are more summer drinks that are perfect thirst quenchers.
Follow the instructions below to learn how to make variyali sharbat or saunf sharbat
Preparing variety meals on a daily basis is a challenge, if you ask me. I think we tend to cook the same dishes again and again and soon we get bored! Do you remember the Jaldi Tomato Rice recipe, which I posted sometime ago? I used to cook it every now and then and finally Jose said, if I cook it one more time, he will shut down the site!! See, it’s always a bad idea for couples to work together ;)
These days, when I go grocery and veggie shopping, I make sure to buy something new, be it veggies or herbs or cheese. Also, I’m searching for simple recipes which can be made on a daily basis. That’s how I landed on this one.
I always associated pasta with creamy sauce, which is good once in a while but not on a daily basis. That’s what I liked about this recipe. It’s healthy and it’s loaded with flavour. Also it’s very versatile, you can have it with pasta or as a sandwich or as a dip or with some steamed rice or as a wrap. Another thing I liked about this is you can make this 2-3 days ahead. The flavour develops as it rests.
Btw, the original recipe is called Eggplant Caponata. Caponata is basically an Italian sweet and sour cooked vegetable stew or salad, mainly consisting of Eggplant. I’ve seen many people who doesn’t take a liking to Eggplant. I was one among them. I think it all depends on how it’s used. If you taste a dish that highlights the flavour of this meaty vegetable, I’m sure you will be a convert like me :)
I do hope you give this dish a try and like it too..
Here is the recipe…
Cook pasta as per package instructions and keep it aside…
Heat oil over medium-high heat in a wide and deep sauté pan. Add eggplant, capsicum, onion, mushrooms, and garlic. Season with salt and pepper. Cook for about 10 minutes, until vegetables are soft. Add spinach leaves (if using) and cook for 2-3 mins, till it is wilted…
Add the olives, tomato paste, vinegar, sugar, and oregano. Season again with salt and pepper. Lower heat to medium-low, cover, and cook for 30 minutes…
|Kanchipuram Idli / Kudalai Idli - காஞ்சிபுரம் இட்லி - குடலை இட்லி|
|Heerekayi Chutny Preparation time : 20min Cooking Time: 15mins Total Time Taken : 35mins Serves : 5 people|
| Ingredients: |
Heerekayi (Ridge Gourd): 1 medium sizedOnion : 1 smallTomato : 1 smallPeanuts: 2 TbspTurmeric: a big pinchGreen Chili: 8-10Tamarind: 2” pieceJeera: 1 TspOil: for fryingDry Red Chili: 1 for seasoningSalt Method : 1. Clean and remove ridge from Ridge Gourd. Do not peel the vegetable more. Cut into 1” pieces. Dice Onion and Tomato too. Wash green chili and slit them into half. 2. In a pan, heat oil. Fry peanuts, tamarind, green chili in batches. Remove them on a plate. Add more oil if needed. Now add jeera and wait till it turns red. Throw in Ridge gourd and onions. Add turmeric and stir. Cover and cook for next 3-4 mins. Add tomatoes and continue till tomatoes become mushy. You can add little water and salt at this stage. When ridge gourd is half cooked, remove the pan from stove and allow it to cool. 3. Grind peanuts, tamarind, chili into coarse powder. Add ridge gourd onion n tomato mixture. Continue to grind to make into smooth paste. 4. Remove chutney to a bowl and check for salt. Adjust salt and temper chutney. 5. For tempering/seasoning- Heat oil add mustard, urid dal, redchili, Asafoetida and curry leaves. When dal turns red pour the mixture on the chutney. 6. Serve with hot rice or Chapathi.
|Mix Vegetable Kootu Preparation time : 20min Cooking Time: 45mins Total Time Taken : 1 hr Serves : 5 people|
| Ingredients: |
Togaribele (Pigeon Peas): 1 cupAlasandekaalu(cowpeas) : 1 TbspMix Vegetable : Carrot, Beans, Chaoyte Squah(Seemebadanekayi), PotatoTurmeric: a big pinchBrown Sugar or Jaggery – little for taste
To GrindGrated fresh Coconut : 3 TbspRed Chilies : 3~4 Urid Dal- 1 tspChanadal-1tspCoriander Seeds – 2 tspCumin Seeds- 1tspPepper corns-5Salt for taste Method : 1. Clean and chop vegetables into small 1” pieces. 2. Clean and Wash Toordal and cowpeas. 3. Cook dal and veggies in pressure cooker with a big pinch of turmeric. 4. Fry the ingredients under ‘to grind’ category except coconut. Do not fry coconut. 5. Grind the fried masala with coconut with little water to make smooth paste.6. Mix cooked dal vegetables and ground masala paste. Add salt, jiggery and bring to boil. Taste it to adjust salt levels. 7. Serve with hot rice and sundried & fried yogurt chili
Basil seed drink – Nam Manglak, a healthy beverage from ThailandBasil seed drink
During the summer months, I usually make a large pitcher of healthy drinks that are refreshing and tasty like chaas or buttermilk, lassi, shikanji, iced tea and more. Today, I made a basil seed drink, Nam Manglak, which is a popular healthy beverage of Thailand. Super simple drink to put together with minimal ingredients.Sweet basil seeds
Sweet basil seed or sabja is the key ingredient to the drink. Basil seeds when soaked in water begin to swell and form a thin transparent layer on the outside. They are crunchy on bite with a bland flavor. You can add the bloomed seeds to almost any drink, juice or dessert of your choice. Since soaked basil seeds have a bland flavor, you can flavor the basil seed drink with any flavor of your choice like rose syrup, litchi syrup or mango syrup. I have used rose syrup, simple sugar syrup and basil seeds. During the summer months, buy a pack of sweet basil seeds (known as sabja in India) and make healthy drinks like nam manlak or basil lemonade to beat the heat.Nam Manglak – Thailand’s healthy beverage
Follow the instructions below to learn how to make basil seed drink or Nam Manglak
Chaas, buttermilk recipe – traditional, healthy summer drink of summerchaas
Chaas, a refreshing summer drink, is basically a diluted, salted yogurt drink. In India, its more popularly known as buttermilk. Thick curd or yogurt is beaten and diluted with water to the ratio of 1:2 i.e for 1 cup of curd, you need to add 2 cups of water. This plain chaas recipe is only flavored with salt and/or black salt. Most home cooks have their own favorite flavors of chaas based on the region. Basic buttermilk recipe can be flavored with ginger juice, green chili, asafoetida, black salt and roasted cumin powder. Down South, chaas is known as majjiga, majige or mor.buttermilk
Yogurt or curd is the main key player of buttermilk recipe. It is usually served along with lunch especially during the hot summer months. This salted yogurt drink has many health benefits which include cooling the body and good digestion. I usually like to add a lot of fresh coriander, black salt and roasted cumin powder. You can add either of them based on what is available in your pantry. Plain simple salted buttermilk with a dash of lemon juice is like manna from heaven on a hot day. Do give this healthy beverage a try this summer. Keep yourself well hydrated and do check out more summer drink recipes.
Follow the instructions below to learn how to make chaas or buttermilk recipe
|Nucchina Unde ~ Steamed Lentil Cakes Preparation time : 1hr Cooking Time: 30mins Total Time Taken : 1.5 hrs Serves : 5 people|
| Ingredients: |
Togaribele (Pigeon Peas): 4 fistfulsHesarubele(split green bean) : ½ fistfulKadalebele(split Chickpea) Grated fresh Coconut : 5 TbspGreen Chilies : 5 Onion: 1 bigGinger: 1 inch add more if you like it. Coriander Leaves: 3 TbspAsafoetida: 1 generous pinchSalt for taste Method : 1. Soak all dals or beles for an hour. 2. Chop onions to fine pieces, coriander and ginger too. 3. After an hour, grind bele, greenchili and salt to a coarse paste. Use less water or minimum water. It should make thick dough. 4. To the ground batter add chopped onions, ginger, coriander leaves, grated coconut, asafoetida. Mix well. Shape them into desired shape and steam for 10 mins or till done. 5. Serve it with coconut chutney or Majjige Saru (Yogurt sambar)
Sometimes I get comments from you saying, that you saved a call back home, since you found the recipe here. Other day, I happened to make a call back home to ask about a recipe. Sample this:
Amma: (no hello, nothing…) we were just saying you haven’t called for sometime, what news there, what are you upto these days, …
Me: huh? I just called you the other day… Amma, sorry, I’m in a hurry, I’m in the middle of making something and I want to take photos before the light goes, so tell me something, I was…
Amma: What time is it there for the sunlight to be out, is it dusty? Here it’s raining continuously and…
Me: Amma, I’m in a hurry, I’m in the middle of making something, I’m planning to make ada, so I…
Amma: Ha! Havent you made ada yet? It’s such a simple thing to make, the other day also we had Ada when…
Me: No no, I didnt get a chance to make, anyways I wanted to know how…
Amma: But that ada had banana filling, so you wont like it, I was telling…
Me: I know, ok, now please LISTEN to me, I’m in a hurry, can you…
Amma: Ayyo #$@%^&&**
Me: Hello, hello… what’s happening there? Is everything alright, are you ok?
Amma: (no response, just some raised voices in the background)
Me: Hello, hello, are you both ok? what’s happening there…
Amma: Hello, hello, you still there? haa… so what were we saying? (as if nothing happened)
Me: eh? what just happened there, are you both ok, what happ…
Amma: Why, what happened… why you are asking we are ok, we both are fine!
Me: Ok, leave it, now tell me I wanted to know about Ada, it’s…
Amma: That reminds me just the other day, I went to your site and was checking out your recipes…
Me: Ok. But now tell me this, how long…
Amma: and I was telling Appa that you never cooked anything for us, why you never make…
Me: Hello, I tried cooking for you, but it’s different from what you like and…
Amma: No no, not curries, you can make cakes for us, why aren’t you making any ..?
Me: Is there an oven for me to make cake, how am I supposed to bake cake when there is…
Amma: Your Appa wants to speak to you…
Me: Hello Appa, yes, tell me, how are things?
Appa: When you are making Idiyappam, you need to roll out the dough really thin, so that you can see the green colour of the leaves through the dough and…
Me: But I’m planning to make Ada and why…
Appa: The “thattu” (base) for Idiyappam has to be really thin, that’s how they make it in Changanacherry (his hometown) and that’s the perfect way to make it. That’s how my…
Me: (on the verge of screaming) But I’m making Ada and not Idiyappam. Why are you talking about Idiyappam now????
Appa: Ok, you talk to Amma now…
Amma: di, when did your Appa learn about cooking, he is giving you instructions…
(Phew!!! Now I know, why it’s easier to ask Google to find something, rather than making a call home ;) When was the last time you called home to ask about a recipe? Does this happen to you also?
Ok, I might have exaggerated 10% of the above conversation, but the rest is exactly how my calls back home go on! Anyways, after all that, I managed to get the details of Ada from them. Ada or Valsan as they call it, is a fav “Nalumani Palaharam” (teatime snack) of my parents. I also like it, but I only eat homemade Ada. I like to eat steamed dishes, while they’re still hot. Because once it cools down the the water residue of the steam kinda puts me off, I know it’s weird :)
Ada is another version of Kozhukatta, but the flavour from wilted banana leaves takes it to another level. You can make it two ways, by steaming or roasting on a tawa. I prefer the roasted version, the slightly charred taste from the banana leaves is another flavour altogether.
Add salt to rice flour and mix well. Add boiling water, gradually, to the rice powder and mix using a wooden spatula/spoon. Once the mixture cools down a bit, knead with your hands to make a soft and pliable dough…
Combine grated coconut and grated jaggery…
Grease the wilted leaves lightly with coconut oil or ghee. Place big lemon size balls of dough on the leaves and spread it thin using your finger tips. Make sure to dip your finger tips in water while doing this. Place some filling on one side of the rolled out dough and fold from the other side and press lightly…
Once the water starts boiling in the steamer,place the adas and cook on high flame for 8-10 mins. Open the steamer and see whether the ada is separated from the leaves, then it’s cooked…
Ela Ada / Valsan Print Author: Maria Jose Martin Recipe type: Breakfast, Tea Time Snack Cuisine: Kerala, South Indian, Indian Serves: 4 Ingredients
Gulkand milkshake – milkshake recipe using rose petal jamGulkand milkshake
Gulkand milkshake makes for a perfect summer drink as it is cooling to the body and protects us from heat strokes. Gulkand is nothing but rose petal jam or preserve. It is a cooling tonic according to Ayurveda and an essential ingredient to make paan (betel leaf digestive and mouth freshner). Gulkand has many benefits according to Ayurveda. It purifies the blood, improves appetite and digestion, cures acidity, cools the body, good for eyesight, works as a mild laxative and improves skin complexion. It has a unique flavor and an enticing aroma.Gulkand – rose petal jam
You can make gulkand at home if you have access to desi or wild pink roses. I will share homemade gulkand recipe in my future posts. I have used store bought gulkand to make gulkand milkshake. Its a super quick milkshake recipe provided you have boiled milk on hand. Just chill the milk in the fridge for a few minutes, add gulkand and rose syrup to the chilled milk, give it a stir and your gulkand milkshake is ready. I usually add rose syrup to give this refreshing summer drink a nice pink shade. Its purely optional though. Do add this aromatic milkshake to your list of summer drinks recipes repertoire.Rose petal jam milk shake
Follow the instructions below to learn how to make gulkand milkshake recipe
Salted lassi, namkeen lassi – healthy summer drinks of Indiasalt lassi drink
Salted lassi, India’s traditional drink, is one of the best healthy drinks recipes to beat the heat and protects us from sun strokes. Similar to the sweet lassi recipe I blogged earlier, the ingredients to make salted lassi recipe are also minimal. Basic salted lassi recipe needs thick yogurt, salt and water. You can flavor the lassi with either ginger juice, green chili, black pepper, mint, coriander leaves or black salt.salted lassi
Lassi benefits are many according to Ayurveda. Salted lassi with ginger is nutritive, aids in digestion, acts as a general laxative and provides calcium, potassium and Vitamin B12 to the body. Lassi contains good bacteria that lubricate the intestines, aid digestion and helps to reduce gas and bloating. It helps to pacify Vatta imbalances. Use thick homemade yogurt with either full fat or skimmed milk when making salt lassi drink at home. During summer months, make yogurt on a regular basis and drink salted lassi to beat the heat. Best summer drink to beat the heat.
Follow the instructions below to learn how to make namkeen lassi at home
Lassi recipe, sweet lassi to beat the summer heat – Punjabi food recipesLassi
Lassi is a traditional summer drink from the state of Punjab. This popular, creamy, sweetened yogurt drink is a gem among Punjabi food recipes. It is a common sight in the North especially in Punjab, Rajasthan, UP and Delhi to find street vendors selling frothy lassi in matka (clay pots). There are three versions of lassi – salted, sweet and masala. Sweet lassi is slightly heavy due to the use of rich milk and sugar. The key to good lassi is to use thick homemade yogurt (curd) that is absolutely chilled and hand blended with a wooden churner. The yogurt should be fresh and sweet in flavor. Lassi makes for a filling breakfast and you are good to go for the day.Sweet Lassi
There are many variants to the basic lassi recipe. You can flavor with cardamom powder, saffron, dry fruits, nuts, fruits like mango, papaya, banana and more. Street vendors sell a plethora of lassi varieties in matkas by garnishing the sweet lassi with dollops of either fresh cream, makhan (butter), khoya, rabri or malai. Inspite of the lassi varieties that are sold in the market, nothing to beat homemade lassi to combat the summer heat. One of India’s best summer drinks.
Follow the instructions below to learn how to make lassi recipe or sweet lassi
Sabja lemonade – Sweet basil seeds lemon drink, how to make summer drinks with sabja seeds
Sabja lemonade or sweet basil seeds lemonade is one of the healthiest summer drinks. Sabja seeds are basically sweet basil seeds that have a nice crunchy texture. The scientific name is Ocimum basilicum. In India, they are popular as sabja or falooda seeds. Another popular name is tukmaria and sabja seeds in telugu is known as sabja ginjalu. These healthy seeds are from maruwa or rudra jada plant of the tulsi family and should not be mistaken for holy basil or tulsi.Sabja Lemonade
The health benefits of sabja seeds are tremendous. It is antioxidant rich, cools the body, aids digestion, cures constipation, cold, skin infections and respiratory disorders. For excessive pitta dosha one can consume sabja seeds to reduce body heat. It has many more medicinal values according to Ayurvedic texts. Sabja seeds when soaked in water, appear like tapioca on swelling, crunchy on bite with a bland flavor. You can add the bloomed seeds to almost any drink, juice or dessert of your choice. The famous dessert, falooda, is incomplete without the addition of sabja.Sabja seeds – bloomed basil seeds
The next time you make shikanji or lemonade, nannari sharbat, bel ka sharbat, rooh afza lemonade or any sharbat, do add a heaped tbsp of bloomed sabja as garnish. It is cooling to the body and protects us from intense heat. Sabja lemonade recipe is nothing but addition of sabja seeds to your basic nimbu pani aka lemonade.
Follow the instructions below to make sabja lemonade
Meetha Sattu or sattu meetha sharbat – healthy summer drinks with sattu flour (roasted gram flour)
Yesterday, I posted the savory version of Sattu drink, a traditional, nutrition rich summer drink from Bihar and UP. For those of you who are new to sattu, do read this post on sattu health benefits. Sattu is roasted gram flour (roasted chane) that is rich in natural fibre, has low glycemic index, detoxes and cleanses the system and helps in weight loss too. Other than roasted gram flour, there are number of sattu varieties made with millets, pulses and cereals. Sattu, a staple diet of the farming community of Bihar and UP, is sold as health food in major grocery stores all over the country.
Today, I am sharing the sweet version of sattu drink which is more popular as meetha sattu or sattu meetha sharbat. I love the simplicity of this summer drink recipe. It is high on flavor with minimal ingredients. Only 3 ingredients go into the making of meetha sattu – sattu flour, jaggery and water. A refreshing, thirst quenching drink that is cooling to the body. One of the best traditional summer drinks of India and the most flavorful drink I have had in a long time.Meetha Sattu
Follow the instructions below to learn how to make meetha sattu or sattu meetha sharbat
Sattu drink or sattu namkeen sharbat – summer drinks with chane ka sattu flour (roasted gram flour)Sattu Drink
Sattu drink is one of the most popular, traditional, healthy summer drinks from Bihar and UP. What is sattu and is it good for health? Sattu is roasted gram flour. Sattu is full of nutrition with cooling properties, rich in soluble fibre, high in protein and good for the digestive system. Its low glycemic index makes it suitable for diabetics. In fact, it is considered a detox food that cleanses the system and aids in weight loss.
Other than chane ka sattu (roasted gram flour) there are many sattu varieties that are available in the market. Sattu is a mixture of 7 varieties of pulses, millets and cereals which include horsegram, wheat, barley and maize and is consumed all over Bihar and Uttar Pradesh especially by the farmering community and those who labor in the hot sun. This healthy mix is available in major supermarkets all over India. A variety of dishes like litti, parathas and laddus are prepared with sattu flour.Roasted gram or chane ~ Sattu flour
One can prepare sattu flour or roasted gram flour from scratch at home but it is a labour intensive process. Basically black chickpeas or kala chana (not kabuli channa) are cleaned, boiled in hot water for 3-4 mts, drained and allowed to rest for 2 hours, covered. The chane is spread out on a cloth to dry completely and is roasted in an iron kadai long with sand. The roasted chane and sand are sieved to separate the chana. The roasted chane is ground to a fine powder and stored in an air tight container. The best alternative would be to use store bought roasted chana, roast it on medium flame for 3 mts, allow to cool and grind to a fine powder. I have followed the easy way out to make sattu flour at home.
There are two versions of sattu drink – meetha (sweet) and namkeen (savory). Sattu namkeen sharbat is a salted version where black salt, black pepper, roasted cumin powder, lemon juice and mint leaves are used. The sattu drink recipe or sattu namkeen sharbat that I am posting today is prepared with roasted gram flour or chane ka sattu. An energizing drink that not only quenches our thirst but also protects us from heat strokes due to intense summer heat. In fact, roasted barley flour (jau ka sattu) which is known for its cooling and hydrating nature is also added to sattu drink. I love the flavor of this healthy drink. I also enjoy the sweet version of sattu drink, the recipe of which I will post tomorrow.Sattu ka sharbat
Follow the instructions below to learn how to make sattu drink or sattu ka sharbat
Recipe of Virgin Mojito – how to make mocktail – mocktail recipes
Mojito is basically a alchohol based drink that has mint leaves, lemon juice (citrus flavors) and sugar. A mojito that does not have alchohol in it is a ‘virgin mojito’ and is categorized as a mocktail. So, what is a mocktail? Mocktail is a non alchoholic drink which consists of a mixture of fruit juices, syrups or soft drinks. Mocktails like fruit punches can be consumed by all those who relish flavorful drinks without alcohol.virgin mojito
Preparation of virgin mojito involves adding lime juice, sugar syrup and mint leaves in a serving glass. With the helps of a muddler or spoon this mixture is gently crushed to lightly bruise the mint leaves so that the essential oils are released. Chilled aerated drink like spirte is slowly poured into the glass and stirred to mix. This mocktail drink can be garnished with a lemon slice and few mint leaves. Add some ice cubes and you are ready to beat the heat with a glass of refreshing virgin mojito.
This chilled carbonated beverage is perfect to serve a crowd during the hot summer months since it is incredibly easy to make. And let me tell you that mocktail recipes like home made virgin mojito will beat the ones served at KFC.virgin mojito mocktail
Follow the instructions below to learn the recipe of virgin mojito
Ishaan is turning 5 soon. After the spiderman craze, he moved on to Ninja Turtles sometime last year. He heard about them from his friends at school. He would come home and ask more about them and I had no clue. Then I got him a book about these mutant turtles. No looking back ever since […]
|Pasalai Keerai Paruppu Kuzhambu - பசலை கீரை பருப்பு குழம்பு|
|Punjabi menu - Baingan Bharta, Dhabewali Dal, Parathas|
Do you eat together as a family or does each member eat by themselves? I recently came across an ad that struck a chord with me. The theme of the ad was a grandmother selling off family dining table on an online site, since it was no longer being used!
Well, I still remember my sis-in-law Divya’s expression during her early days at our home when she found out that we rarely eat together as a family!! With both parents working, my brother Appu and myself having different class timings, coaching classes, tuition classes and what not… the family meal kinda became non existent. My parents are not the type who fuss over whether we’ve eaten or not, their policy is very simple “if you are hungry, you eat what’s there on the table”.
I can see a slight change in their attitude with the new additions to our family and them being more relaxed with their time (ok I sugar coated that part, I actually wanted to say; with them getting a bit older ;).
So once I got reacquainted with family meals, I decided that when I have a family of my own, I would make sure that we would have at least one meal together every day. You think it’s easy because there’s just two of us, but it doesn’t happen that way. I think we did it for the first few years and then it got derailed somehow. Since eating a meal together was getting kinda difficult, we make sure to have the evening coffee together. At least something to hold on to, right? :)
The reason why I was going on about this “eating together” thingy was, this recipe calls for a family meal and is a bit extravagant compared to the regular Chicken curry. Special food calls for special gatherings, right?
Coming to the recipe… The chicken is marinated in a rich blend of spices and cooked in a well balanced masala and coated with the flavoured coconut gravy in the end. I guess this description should get you to the kitchen right?
You can serve it with:
Here is the recipe…
Recipe adapted from “The Flavours of Spice Coast” by Mrs.K.M. Mathew
Grind together ingredients listed under “to grind” with 3 tbsp water to a smooth paste. Marinate the cleaned chicken pieces with the ground masala for half an hour…
Heat oil in a deep and wide pan. Add sliced small onion. Cook till it turns golden brown, add crushed ginger and garlic. Cook till the raw smell goes, around 3-4 mins…
Add chicken pieces and mix well. Add thin coconut milk, bring it to a boil. Reduce the flame to the lowest and cook till the chicken is done and the gravy is reduced…
Separate the chicken pieces from the gravy…
Shallow fry the cooked chicken pieces till it becomes rich brown colour…
Add gravy to the fried chicken pieces and cook till the gravy is dried and the chicken pieces are coated well with the masala…
Fried Chicken Roast Print Author: Maria Jose Martin Recipe type: Side dish Cuisine: Kerala, South Indian, Indian Serves: 6-7 Ingredients
Diego Rivera, best known of the Mexican muralists, to Detroit in April 1932, accompanied by his much younger wife, Frida Kahlo, also an artist. Over the next 11 months, Rivera researched, designed and painted the frescoes that cover the four vaulting walls of the museum’s courtyard, now known as the Rivera Court. It features heroic scenes of muscular workers and even more idealized earth mothers grasping sheaths of wheat or armloads of fruit. All told, the “Detroit Industry” frescoes are probably as close as this country gets to the ceiling of the Sistine Chapel.