To make horlicks without lumps,use a clean dry mug. Spoon in the horlicks powder, add piping hot milk just enough to make the powder moist. Beat well with a spoon ,add rest of the milk ,mix. Finally add sugar. Enjoy !
Wednesday, 28 November 2012
Monday, 26 November 2012
A very delicious recipe which you can make in a matter of few minutes.
green chili 1
parsley 1/2 tsp
curry leaves 1/2 tsp
salt to taste.
Finely chop onion, green chili ,parsley and curry leaves.
Mix in the salt.
Beat the eggs well and pour it to the onion mixture.
Heat a pan on medium heat ,drizzle some oil and pour the egg mixture .
Cook on both sides, the bottom is crispy and golden brown, while the top is yellow and fluffy.
Thursday, 8 November 2012
This dish plays on your palate! As soon as I saw this I wanted to put a spoonful in my mouth.Truly a tangy treat, so I jotted down the recipe. Its simple and easy!
1 1/2 tbsp oil (preferably gingelly oil)
1/2 tsp mustard seeds
1/2 tsp cumin seeds
2 green chillies
2 sprigs curry leaves
a small lemon sized tamarind
20 garlic cloves
10 shallots(small onions)
salt to taste
a small piece of jaggery or sugar 1/2 tbsp
Soak the tamarind in some water for atleast 10 mins.
In a pan heat oil, add cumin and mustard seeds till it splutters.
Sauté onions and garlic on medium flame, add green chilies.
Allow the garlic and shallots to caramelise on low heat ,stirring once a while.
Add curry leaves.
Once the garlic becomes golden brown add the thick extract of tamarind.
Add salt and jaggery.
The sauce will coat the garlic as in the picture
Goes well with sambhar rice, curd rice and chappathi
Thursday, 1 November 2012
1 cup channa dhal (soaked overnight)
¼ inch piece ginger
3 cloves of garlic
¼ tsp cumin seeds
¼ tsp fennel seeds (sombhu)
A small piece cinnamon
1 sprigs curry leaves
1 dried red chilli
1 sprig coriander leaves
1 medium sized onion
Salt to taste
Drain the channa dhal completely.
Grind all the ingredients *coarsely without adding any water.
Make balls from the mixture and flatten them.
Deep** fry the vadas till it is golden brown on both sides .
*Grinding the mixture coarsely gives a crunchy texture and enhances the taste.
**Heat the oil, and turn the stove to medium while frying the vadas.