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Ramya's Recipes: Cabbage salad

http://erramya-recipes.blogspot.com/2008/01/cabbage-salad.html

Saturday, January 19, 2008. Shredded cabbage - 2 cups. Peanuts - one handful(should be ground to a powder). Shredded coconut - 2 spoons. Mustard seeds - 1/2 tsp. Cumin seeds - 1/2 tsp. Salt and pepper - to taste. Lemon juice - 2 tsp. Olive oil - 1 tsp. Soak dates in little water and then mash it. Grind mustard and jeera to a nice powder. Mix olive oil and lemon juice separately. Mix shredded cabbage, mustard jeera powder, ground peanut, coconut, mashed dates. Based on Indian cole slaw recipe in.

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Ramya's Recipes: Gobi Manchurian

http://erramya-recipes.blogspot.com/2011/03/gobi-manchurian.html

Friday, March 25, 2011. Http:/ health-yoga-meditation.blogspot.com/2010/12/how-to-make-crunchy-and-delicious-gobi.html. Subscribe to: Post Comments (Atom). View my complete profile. Kollu chutney and rasam.

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Ramya's Recipes: January 2009

http://erramya-recipes.blogspot.com/2009_01_01_archive.html

Sunday, January 04, 2009. Vegetables and wild rice. Until my friend Bala sent me wild rice. I had never seen or heard of this grain. It just did not look like rice, it was like thin broken dried grass. Click this link. To see a picture of uncooked wild rice. She asked me specifically not to eat this rice with sambar or any indian dish. So finally yesterday I decided to try it out. It came out pretty well - exceeded expectations :). This is a vegan, sathvic recipe. Wild rice - 1 cup. Green beans - 10.

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Ramya's Recipes: November 2010

http://erramya-recipes.blogspot.com/2010_11_01_archive.html

Sunday, November 21, 2010. Kaarthigai palagaaram - Pori urundai. Source: http:/ food.sulekha.com/pori-urundai-id10677-22672-recipe.htm. Pori - 2 cups. Coconut – ¼ cup. Jaggery – ½ cup. Elatchi - 1 tsp. Ghee – 1 tbsp. Water – ¼ cup. Melt ghee; add the coconut (cut into tiny bits), elatchi and the Pori to it. In a pan, mix jaggery and water to make a syrup. Pour a little syrup on some Pori mix to make a ball (urundai). Mostly one ball will need ¼ tsp of syrup. Kaarthigai palagaaram - Kuzhi appam. Here's th...

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Ramya's Recipes: January 2008

http://erramya-recipes.blogspot.com/2008_01_01_archive.html

Saturday, January 19, 2008. Shredded cabbage - 2 cups. Peanuts - one handful(should be ground to a powder). Shredded coconut - 2 spoons. Mustard seeds - 1/2 tsp. Cumin seeds - 1/2 tsp. Salt and pepper - to taste. Lemon juice - 2 tsp. Olive oil - 1 tsp. Soak dates in little water and then mash it. Grind mustard and jeera to a nice powder. Mix olive oil and lemon juice separately. Mix shredded cabbage, mustard jeera powder, ground peanut, coconut, mashed dates. Based on Indian cole slaw recipe in.

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Ramya's Recipes: December 2008

http://erramya-recipes.blogspot.com/2008_12_01_archive.html

Monday, December 29, 2008. Lotus root potato curry. Here's a lotus root potato curry (a complete vegan, positive pranic food version) I prepared yesterday - idea from Chachi's kitchen. Coconut milk - 400ml/14fl oz can (I actually used 4 heaped spoons of coconut cream, since that's what I had at home). Lotus root - 20 to 25 slices(each 1/2 cm thick). Salt and pepper - to taste. Dried Curry leaves powder - 1 spoon. Turneric powder - a pinch. Lime juice - 1/2 cup. Make 1/2 cm thick round slices of lotus root.

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Ramya's Recipes: Puli sandhagai

http://erramya-recipes.blogspot.com/2009/04/puli-sandhagai.html

Tuesday, April 14, 2009. Readymade dry sandhagai - 1 packet(200gm). Mustard - 1/4 tsp. Seeragam - 1/4 tsp. Kadalai paruppu - 1/2 tsp. Udaitha ulundu paruppu - 1/2 tsp. Red chillies - 4. Finely chopped coriander leaves - 1/2 cup. Turmeric - 1/4 tsp. Salt - 1/2 tbl spn. Puli - periya nellikkaai alavu (soak it in 1/4 cup warm water). Curry leaves - 10. 2 Heat 2 tbl spoon oil in a pan, add mustard, seeragam and kadalai paruppu and wait until the mustard starts spluttering. Then add udaitha ulundu.

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Ramya's Recipes: Kaarthigai palagaaram - Pori urundai

http://erramya-recipes.blogspot.com/2010/11/kaarthigai-palagaaram-pori-urundai_21.html

Sunday, November 21, 2010. Kaarthigai palagaaram - Pori urundai. Source: http:/ food.sulekha.com/pori-urundai-id10677-22672-recipe.htm. Pori - 2 cups. Coconut – ¼ cup. Jaggery – ½ cup. Elatchi - 1 tsp. Ghee – 1 tbsp. Water – ¼ cup. Melt ghee; add the coconut (cut into tiny bits), elatchi and the Pori to it. In a pan, mix jaggery and water to make a syrup. Pour a little syrup on some Pori mix to make a ball (urundai). Mostly one ball will need ¼ tsp of syrup. Subscribe to: Post Comments (Atom).

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Ramya's Recipes: September 2008

http://erramya-recipes.blogspot.com/2008_09_01_archive.html

Monday, September 15, 2008. Http:/ www.bawarchi.com/contribution/contrib605.html. Cabbage Milagootal (Cabbage and Pulses in Coconut Gravy). 100 gms shelled peas. 1 cup tur dal. 1/2 tsp turmeric powder. 1 sprig curry leaves. 1 tsp whole mustard seeds. 2 tbsp black gram dal. 1 tsp cumin seeds. Cut cabbage into small pieces and pressure cook along with the shelled peas and tur dal, turmeric powder and curry leaves till done. Add black gram dal and red chillies in hot oil. Add this to the cooked vegetables.

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Ramya's Recipes: November 2007

http://erramya-recipes.blogspot.com/2007_11_01_archive.html

Sunday, November 04, 2007. Adai - without coconut :). I then remembered the Madurai style adai that my Athai prepared when she visited us last year. She did that without coconut :). I immediately called her and got the recipe. It did come out well. The best part was that it took less than 5 minutes to grind in the grinder - very easy and healthy with lot of proteins. Here's for the record. Boiled rice - 1 cup. Urad dal - 1/4 cup. Toor dal - 1/2 cup. Channa dal - 1/2 cup. Red chillies - 10. 7 Heat a pan a...