[w8_row margin_bottom=”30px”] [w8_column type=”col-md-6″][/w8_column] [w8_column type=”col-md-6″]Tingling Tomato Gravy »[/w8_column] [/w8_row] Stuffed Brinjal Kurma – October 5th, 2011 INGREDIENTS Brinjal – ¼ kg Red gram dhal – 1 tbsp Uradh dhal – 1 tbsp Bengal gram dhal- 1 tbsp Red chillies

[w8_row margin_bottom=”30px”] [w8_column type=”col-md-6″]« Stuffed Brinjal Kurma[/w8_column] [w8_column type=”col-md-6″]Mushroom Pullav »[/w8_column] [/w8_row] Tingling Tomato Gravy – October 5th, 2011 Mrs. Mathangi, Singapore There is one vegetable (fruit?) that is a most important ingredient in Indian cooking. With out that particular

[w8_row margin_bottom=”30px”] [w8_column type=”col-md-6″]« Tingling Tomato Gravy[/w8_column] [w8_column type=”col-md-6″][/w8_column] [/w8_row] Easy Pineapple salad – April 16th, 2013 Fruits and vegetables has always been an unanimous choice of healthy diet, since the days of yore. Now, where fast food has gained

INGREDIENTS One cup uratdhal. Salt as requires. Green chillies 2 to 3. Small onions 6 pieces. PREPPARATION Soak the uratdhal for two hours and grind it to a batter. Put the green chillies as small pieces while grinding the flour.

[w8_row margin_bottom=”30px”] [w8_column type=”col-md-6″]« Kuska[/w8_column] [w8_column type=”col-md-6″]Easy Briyani »[/w8_column] [/w8_row] Masala Paniyaram – July 1st, 2006 INGREDIENTS Boiled Rice : 1 cup., Uratdhal : ¾ cup: Onion 1 large Mustard seeds 2 teaspoons Curry leaves Coriander leaves green chillies 4

[w8_row margin_bottom=”30px”] [w8_column type=”col-md-6″]« Ribbon sandwich[/w8_column] [w8_column type=”col-md-6″]Blackeye Peas with Mango Kulambu »[/w8_column] [/w8_row] Tomato Chutney – October 5th, 2011 Ingredients Oil: Two table spoon Spoons Mustard: One tea spoon Uratdhal: One tea spoon Curry Leaves: One tea spoon Onions:

[w8_row margin_bottom=”30px”] [w8_column type=”col-md-6″]« Tomato Chutney[/w8_column] [w8_column type=”col-md-6″]Vendakai mandi »[/w8_column] [/w8_row] Blackeye Peas with Mango Kulambu – February 4th, 2013 Recipe from Healthy South Indian cooking-Expanded Edition By Alamelu Vairavan & Patricia Marquardt Mrs Alamelu Vairavan a US based Indian

[w8_row margin_bottom=”30px”] [w8_column type=”col-md-6″]« Blackeye Peas with Mango Kulambu[/w8_column] [w8_column type=”col-md-6″][/w8_column] [/w8_row] Vendakai mandi – November 19th, 2013 Vendakai (Ladies Finger) Mandi is an authentic Chettinad dish. It is a side dish most suitable with curd rice. It is a

[w8_row margin_bottom=”30px”] [w8_column type=”col-md-6″]« Mango Pudding[/w8_column] [w8_column type=”col-md-6″]Thali Sweet »[/w8_column] [/w8_row] Sweet and sour Chicken – April 1st, 2006 INGREDIENTS a) Chicken -1/2 kg Egg – 1 Maida – 3 tbsp Baking powder – ½ tsp Salt – to taste Aginomoto

[w8_row margin_bottom=”30px”] [w8_column type=”col-md-6″]« Sweet and sour Chicken[/w8_column] [w8_column type=”col-md-6″]Caramel custard »[/w8_column] [/w8_row] Thali Sweet – April 1st, 2009 Ingredients Coconut 100 gms Maida 50 gms Grated cashewnuts 30 gms Butter 100 gms Powdered sugar 100 gms Rava 30 gms