Chicken stir fry recipe: This is one first recipes that I’ve learnt from my mom and I use it very often. It tastes good with both veg and non veg curries. I use the normal tomatoes that is more tangy – adds that unique flavour and taste to the fry. Haven’t added any food color, but it has turned out nice red because of the … Continue reading Chicken stir fry – The traditional way
Tindora/ Ivy Gourd Stir Fry Recipe: Tindoras that I used in my earlier recipe were the large ones – it’s skin was hard and when cooked it had that crunchy taste. This time, I’ve used the tender ones – cutting them was lot easier. Beside culinary usage, Tindoras are used in ayurvedic treatments and its known to carry lot of health benefits. It helps to … Continue reading Tindora/ Ivy Gourd Stir Fry
Bitter gourd stir fry: My recent obsession has been the julienne cut – to cut vegetables length wise. After the banana strips recipe that I posted recently, I wanted to make similar interesting recipe with bitter gourd as it is the much avoided vegetable. Normally, julienne cuts are made with carrots, potatoes, capsicum, as they might look like match sticks. On the other-hand, this shouldn’t be … Continue reading Bitter Gourd Stir Fry – A Julienne Cut
Chicken starter recipe: Whenever we go out for lunch or drinner, I noticed that my kid is more inclined to eating the starters than the main course. So I decided that on days when we buy chicken, I should reserve some portion of it for my kids evening snack… She really enjoys eating it… I’m sure most kids would like it. Mommys could try this out … Continue reading Chicken starter – Evening snack for kids
Raw banana Strips recipe: After a long tiring morning of sending kid to school, shopping, dusting and cleaning the house, and less cooking, I ended up packing quick lunch for my husband. By then I brought the kid back from school, made her eat lunch and put her to sleep, I was really exhausted and hungry too. It’s then I realised, that only steamed rice is … Continue reading Raw Banana Strips – A Quick Make
Drumstick Brinjal kara kuzhambu recipe: My mom prepares this curry so often as its easy to make and doesn’t take much of your time. I like the flavour that drumstick adds to the curry. It tastes best with rice. I don’t prefer this as a side for idli or dosa. Ingredients: 1 medium sized onion(finely chopped) 1 & 1/2 medium sized tomato(blended into purée) … Continue reading Drumstick Brinjal Kara Kuzhambu/Curry – A Quick Make!
Mor kuzhambhu/ Buttermilk curry recipe: It’s all about pre-preparation, grinding, mixing and very little cooking, I’d say. Is there anyone out there who doesn’t like this curry, then it would be a surprise. Especially, vegetarians would love this recipe. Ingredients: 1 cup curd + 1/2 cup water 3/4 cup okra(cut into 1 inch pieces) 1/2 tspn turmeric powder Salt to taste For grinding: 1 tblspn … Continue reading Okra Mor kuzhambhu/ Buttermilk curry
Curry leaves chutney recipe: Curry leaves are predominantly used in seasoning in South Indian preparations. Besides, its also used in home remedy for hair treatment. Coconut oil with curry leaves mix is famous in South India, where households use it to prevent greying of hair. And to add on to that benefit, curry leaves chutney, podi and gravies are also made. I would share the … Continue reading Curry leaves chutney – Healthy Mornings!
Green Peas Cauliflower Korma: There’s always a difference in the taste when the ingredients are freshly roasted and grounded…So flavourful and aromatic…This is one such recipe… It compliments best with roti, dhosa and idli.. Ingredients: 1/2 cup fresh green peas(pressure cook for 2 whistle) 1 cup cauliflower florets(parboiled) 1 medium sized onion(cut into large pieces) 1 big tomato(quartered pieces) 4 tblspn thick coconut paste 6-7 … Continue reading Green Peas Cauliflower Korma
Methi leaves(Fenugreek leaves) sambar recipe: I’m fond of greens sambar especially methi leaves and drumstick leaves sambar. I have tried varying the spice levels on many occasions and finally settled to this one recipe with very little ingredients – tastes really good and the taste of methi leaves stays intact in the sambar. I’m extremely satisfied with the outcome and so decided to share the … Continue reading Vendhaya keerai/Methi leaves Sambar – A Must Try!
Sarah's Kitchen 