grammarsofcooking.blogspot.com

Cook's Diary

Monday, September 30. Oats – 2 cups. Water – 1 ½ cups. Oil – 1 tbsp. Mustard seeds – ¼ tsp. Cumin seeds – ¼ tsp. Urad dal – 1 tbsp. Green chilies – 3. Curry leaves – 1 sprig. Asafoetida – 2 pinches. Coconut grated – 2 tbsp. Step 1: Heat oil in a pan and temper with mustard seeds, cumin seeds, asafoetida, urad dal, curry leaves and chopped green chilies. Step 2: Add the oats and fry with the tempering for few minutes. Mix grated coconut to it. Step 6: Serve hot with any spicy chutney of your choice. Step ...

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Monday, September 30. Oats – 2 cups. Water – 1 ½ cups. Oil – 1 tbsp. Mustard seeds – ¼ tsp. Cumin seeds – ¼ tsp. Urad dal – 1 tbsp. Green chilies – 3. Curry leaves – 1 sprig. Asafoetida – 2 pinches. Coconut grated – 2 tbsp. Step 1: Heat oil in a pan and temper with mustard seeds, cumin seeds, asafoetida, urad dal, curry leaves and chopped green chilies. Step 2: Add the oats and fry with the tempering for few minutes. Mix grated coconut to it. Step 6: Serve hot with any spicy chutney of your choice. Step ...

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Cook's Diary | grammarsofcooking.blogspot.com Reviews

https://grammarsofcooking.blogspot.com

Monday, September 30. Oats – 2 cups. Water – 1 ½ cups. Oil – 1 tbsp. Mustard seeds – ¼ tsp. Cumin seeds – ¼ tsp. Urad dal – 1 tbsp. Green chilies – 3. Curry leaves – 1 sprig. Asafoetida – 2 pinches. Coconut grated – 2 tbsp. Step 1: Heat oil in a pan and temper with mustard seeds, cumin seeds, asafoetida, urad dal, curry leaves and chopped green chilies. Step 2: Add the oats and fry with the tempering for few minutes. Mix grated coconut to it. Step 6: Serve hot with any spicy chutney of your choice. Step ...

INTERNAL PAGES

grammarsofcooking.blogspot.com

1

Cook's Diary: Apple Pomegranate Raita

http://grammarsofcooking.blogspot.com/2013/09/apple-pomegranate-raita.html

Sunday, September 1. Pomegranate beads – 1 cup. Apple – 1. Green chili - 1. Coriander leaves – 2 tbsp chopped. Yoghurt/ Curds– 2 cups. Sugar – 1 tsp. Step 1: Take youghurt/ curds, add salt and sugar to it and whisk well. Step 2: Peel and chop the apple into small pieces and mix it youghurt immediately to avoid browning. Step 3: Add the pomegranate beads and refrigerate it. Step 4: Garnish with chopped coriander and serve with pulao or parathas. Subscribe to: Post Comments (Atom). From the family kitchen.

2

Cook's Diary: Gooseberry/ Amla Pickle or Nellikai Oorukai

http://grammarsofcooking.blogspot.com/2013/09/gooseberry-amla-pickle-or-nellikai.html

Monday, September 23. Gooseberry/ Amla Pickle or Nellikai Oorukai. Gooseberry is one vegetable whose nutrient power stays intact in any form we take them: fresh berries, pureed, cooked, sundried, pickled, powdered or whatever. It is such a sought for item in Ayurveda; which is. Gooseberry (Amla) – 1 kg. Gingelly oil – 200ml. Mustard seeds – 1 tbsp. Asafoetida – ¼ tsp. Turmeric powder – 1 tsp. Chili powder – 3 tbsp. Salt – 3 tbsp. Jaggery – ½ tsp. Fenugreek roasted and powdered – ¼ tsp. Step 6: Save it in...

3

Cook's Diary: Baked/ Roasted Potatoes

http://grammarsofcooking.blogspot.com/2013/09/baked-roasted-potatoes.html

Wednesday, September 18. Potatoes – 4. Olive oil – 1 tbsp (can use as less as 1/4 tbsp). Pepper crushed – ¼ tsp. Step 1: Wash the potatoes well by brushing the skin to remove all dirt and mud and pat dry. Chop roughly into cubes without peeling. Step 2: Sprinkle salt, crushed pepper and drizzle olive oil over it. Step 3: Microwave it for 5 minutes; take out toss and again microwave for 5 minutes. Repeat if necessary, the potatoes should be soft till. Subscribe to: Post Comments (Atom). I have never taste...

4

Cook's Diary: Masaal Vadai/ Gram Dal Fritters

http://grammarsofcooking.blogspot.com/2013/09/masaal-vadai-gram-dal-fritters.html

Friday, September 20. Masaal Vadai/ Gram Dal Fritters. Only this time I learnt it right from her. Gram dal or Pattani paruppu – 500 gm. Onion – 3 large. Ginger chopped – 2 tbsp. Curry leaves chopped – a fistful. Coriander leaves chopped – a fistful. Green chilies – 4-5 finely chopped. Fennel seeds – 1 tbsp. Oil for deep frying. Step 1: Wash and soak gram dal (or pattani paruppu if you are using that) for 2 hours. Step 6: Serve hot as is or with coconut/ pudina chutney. Labels: Snacks n Chaats. Gooseberry...

5

Cook's Diary: Kothu Parotta

http://grammarsofcooking.blogspot.com/2013/09/kothu-parota.html

Tuesday, September 10. Cabbage chopped – 1 cup. Spinach – 1 cup. Tomato – 1 large. Onion – 2. Garlic – 6 cloves. Ginger – 2” piece. Green chilies – 2. Tomato sauce – 2 tbsp. Oil – 1 tbsp. Pepper crushed – ½ tsp (optinal). Step 1: Pile the naan or roti that you are going to use; cut them into small bite sized squares and crush them slightly between fists to soften a bit. In the roadside shops they typically mince the parotas using dosa spatulas in both hands which makes that tak-tak sound. In my childhood...

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Cook's Diary

Monday, September 30. Oats – 2 cups. Water – 1 ½ cups. Oil – 1 tbsp. Mustard seeds – ¼ tsp. Cumin seeds – ¼ tsp. Urad dal – 1 tbsp. Green chilies – 3. Curry leaves – 1 sprig. Asafoetida – 2 pinches. Coconut grated – 2 tbsp. Step 1: Heat oil in a pan and temper with mustard seeds, cumin seeds, asafoetida, urad dal, curry leaves and chopped green chilies. Step 2: Add the oats and fry with the tempering for few minutes. Mix grated coconut to it. Step 6: Serve hot with any spicy chutney of your choice. Step ...

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