mykitchen-myfood.blogspot.com

What I cook for me and G...

What I cook for me and G. Thursday, February 8, 2018. Dice knolkhol and cook in pressure cooker for minimum whistle. Soak in water for 15 mins - 7-8 cashews, 2 tsp poppy seeds. Grind with 1 tbsp coconut. Keep aside. In little oil, fry chopped onion, chopped tomato, grind and keep. In oil, add masala - jeera seeds, saunf seeds, bay leaf, 4 cloves, a piece of cinnamon stick, a pod of cardamon, ginger-garlic paste and fry. Add tomato- onion paste and fry till rawness is gone. Sunday, November 26, 2017.

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What I cook for me and G... | mykitchen-myfood.blogspot.com Reviews

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What I cook for me and G. Thursday, February 8, 2018. Dice knolkhol and cook in pressure cooker for minimum whistle. Soak in water for 15 mins - 7-8 cashews, 2 tsp poppy seeds. Grind with 1 tbsp coconut. Keep aside. In little oil, fry chopped onion, chopped tomato, grind and keep. In oil, add masala - jeera seeds, saunf seeds, bay leaf, 4 cloves, a piece of cinnamon stick, a pod of cardamon, ginger-garlic paste and fry. Add tomato- onion paste and fry till rawness is gone. Sunday, November 26, 2017.

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1 knolkhol kurma

2 posted by sangeetha

3 no comments

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9 narthangai pickle

10 ingredients

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What I cook for me and G... | mykitchen-myfood.blogspot.com Reviews

https://mykitchen-myfood.blogspot.com

What I cook for me and G. Thursday, February 8, 2018. Dice knolkhol and cook in pressure cooker for minimum whistle. Soak in water for 15 mins - 7-8 cashews, 2 tsp poppy seeds. Grind with 1 tbsp coconut. Keep aside. In little oil, fry chopped onion, chopped tomato, grind and keep. In oil, add masala - jeera seeds, saunf seeds, bay leaf, 4 cloves, a piece of cinnamon stick, a pod of cardamon, ginger-garlic paste and fry. Add tomato- onion paste and fry till rawness is gone. Sunday, November 26, 2017.

INTERNAL PAGES

mykitchen-myfood.blogspot.com

1

What I cook for me and G...: August 2013

http://mykitchen-myfood.blogspot.com/2013_08_01_archive.html

What I cook for me and G. Wednesday, August 21, 2013. Paneer - 200 grams chopped into 1/2 inch cubes. Tomatoes - 2 large or 3 medium-sized. Onion - 2 medium-sized - chopped into big pieces. Ginger - 1 inch cube. Garlic - 4-5 pods. Green chilly - 1 small, slit lengthwise. Bay leaf - 1. Fresh cream - 50g (Amul fresh cream is a good choice). Oil - 1 tbsp. Milk - 1 tbsp. Red chilli powder - 1/4 tsp to 1/2 tsp. Dhania powder - 1 tsp. Jeera powder - 1/4 tsp. Clove-cinnamon powder - 1/4 tsp. Salt - as per taste.

2

What I cook for me and G...: Togari Kaalu Saaru

http://mykitchen-myfood.blogspot.com/2014/11/togari-kaalu-saaru.html

What I cook for me and G. Sunday, November 23, 2014. Togari Kaalu is the fresh whole form of Tuvar Dal, also known as Pigeon Peas. It is quite common to find it in the markets during the winter months. They can be shelled and stored in the fridge for a week. The grams are greenish with red spots on them. This saaru is made from the pigeon peas and the recipe source is my m-i-l. The saaru can be mixed with rice and eaten and it also serves as a side-dish for chapati and dosas. Togari Kaalu - 2 cups.

3

What I cook for me and G...: November 2013

http://mykitchen-myfood.blogspot.com/2013_11_01_archive.html

What I cook for me and G. Saturday, November 9, 2013. As I had mentioned in an earlier post, I am trying out alternative grains as food. As part of it, I tried Bajra Khichdi/Pongal. Bajra - 1 cup. Moong Dal - 1/2 cup. Bay leaf - 1. Jeera-Kalonji - 1 tsp. Pepper (coarsely crushed) - 1/2 tsp. Ghee - 1 tbsp. Asafoetida - 1/4 tsp. Salt - to taste. Dry roast bajra and moong dal separately for a few minutes till they give out aroma, but do not brown them. Coarsely grind (pulse) bajra in a mixie. Curry leaves -...

4

What I cook for me and G...: December 2013

http://mykitchen-myfood.blogspot.com/2013_12_01_archive.html

What I cook for me and G. Monday, December 16, 2013. Bhindi/Okra - 400 grams. Onions - 3 medium sized. Turmeric powder - 1/2 tsp. Red chilli powder - 1/2 tsp. Dhania powder - 1 tsp. Aamchur powder - 1/2 tsp. Jeera powder - 1/2 tsp. Jeera - 1/2 tsp. Kalonji - 1/2 tsp. Oil - 1 1/2 tbsp. Salt - to taste. Cut the bhindi into 1 inch long pieces. You may also cut them into 2 inch long pieces and slit them vertically into 2 pieces each. Cut the onions length-wise. Serve with rotis or rice.

5

What I cook for me and G...: October 2013

http://mykitchen-myfood.blogspot.com/2013_10_01_archive.html

What I cook for me and G. Thursday, October 31, 2013. Palak - 1 bunch, cleaned and stems trimmed. Paneer/Tofu - 200 g. Onion - 1 large (cut into large pieces). Tomato - 1large (cut into large pieces). Garlic - 5-6 pods. Green chillies - 2 or 3. Jeera powder - 1/2 tsp. Kasoori methi - 1 tsp. (optional). Salt - to taste. Oil/ghee - 1 tbsp. Fresh cream - 1 tbsp. Cut the paneer/tofu into half inch cubes. In a kadai, heat oil/ghee and fry the onions and garlic till the onion turns translucent. Kambu - 1 cup.

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What I cook for me and G...

What I cook for me and G. Thursday, February 8, 2018. Dice knolkhol and cook in pressure cooker for minimum whistle. Soak in water for 15 mins - 7-8 cashews, 2 tsp poppy seeds. Grind with 1 tbsp coconut. Keep aside. In little oil, fry chopped onion, chopped tomato, grind and keep. In oil, add masala - jeera seeds, saunf seeds, bay leaf, 4 cloves, a piece of cinnamon stick, a pod of cardamon, ginger-garlic paste and fry. Add tomato- onion paste and fry till rawness is gone. Sunday, November 26, 2017.

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