srefoodblog blogspot.com

Food, In The Main.

Saturday, May 30, 2015. Black pepper garlic kuzhambu. I simply had to post this kuzhambu recipe, because it is just literally so lip-smackingly good - thick, tangy, hot, spicy, a tiny bit sweet and entirely irresistible! And so it turned out. One other thing - the correct amount of salt is essential, otherwise the kuzhambu tends to be on the sweetish side. Im used to making do with less salt in my cooking than after all, you can always add more, but you cant really undo oversalting disasters! 1 tbsp n.

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AkshayaPatra

Food, Ramblings and some more. Friday, June 01, 2012. Its been three long years since i wrote on this page of mine. I was busy battling a few travails that life sent my way. But in the end i have emerged victorious. So time in the kitchen means cooking the barest minimum required to satiate both hunger and the palate. Friday, June 01, 2012. Saturday, January 01, 2011. Saturday, January 01, 2011.

Aprilisas Kitchen Notes

Posted by Lisa on Tuesday, July 16, 2013. 200 grams glutinous rice flour. 2 drops pandan paste or essence. 1 cup freshly grated coconut. Place the glutinous rice flour in a mixing bowl and slowly add the water and pandan paste, mixing with your hands.

Bakingbuddies A joint venture in baking

I may come come up with fancy cakes at home, but I am a firm believer that a birthday cake. Determined to bake his bake at home, I foraged through innumerable ideas and recipes on the internet. My search stopped at this. You must hop over to her blog.

Blushing Basil

What made the basil blush? She got married to her beau. Well! The blushing happened every time she got paired with the perfect spice and a new curry was born. The herb-and-spice ballet that ensued is unraveled here. Thursday, April 19, 2012. A leaf out of my memory book and cupcakes! Aap Bolo Sir-ji, Hum aapko taxi pakadvadeyngey sir-ji, Aap chinta math keejiye, sirji, Aap number bolo, hum mila key deyngey sir-ji. How in the world had he gotten the number? Punjabi weddings, IIT Delhi Campus parties, chil.

The Cookbook Junkie

Tuesday, January 15, 2013. From the internet, filed into my Ugly Binder. 1 8-ounce package of cream cheese, softened. 190; cup of light brown sugar. Approximately half a bag of Heath toffee bits. Mix cream cheese, brown sugar and vanilla together well. Serve with apples or other fruit.

Cookbook Junkie Recipes

From Taste of Home Celebrations Cookbook. From Home Weight Watchers Five Ingredient 15 Minute Cookbook 2005. From Big Kitchen Instruction Book. From Cooking With Herbs and Spices.

Cooking Medley

Thursday, July 26, 2007. Sorakaya sambhar, sorakaya pottu pachadi, sorakaya pappu, sorakaya halwa, sorakaya kofta, sorakaya payasam even! Wow, that does bring back a flood of memories! After publishing my p.

Cooking With Siri Recipes, Reviews and Reflections.

Baked Potatoes with Garlic and Herbs. Puerto Rican Twice Fried Plantains With Rice and Beans. Green Gram and Potato Curry. Moongachi Bhaaji Whole Green Gram and Potato Curry with Koli Masala. Pasta with Harissa Roasted Cauliflower, Tomatoes, Carrot Strips and Capers.

CrazyAboutFood

Thursday, August 09, 2007. Cilantro Pesto Presto Pasta! I was very reluctant to try out this combo, but I did give it a try and we liked it.

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Food, In The Main.

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Saturday, May 30, 2015. Black pepper garlic kuzhambu. I simply had to post this kuzhambu recipe, because it is just literally so lip-smackingly good - thick, tangy, hot, spicy, a tiny bit sweet and entirely irresistible! And so it turned out. One other thing - the correct amount of salt is essential, otherwise the kuzhambu tends to be on the sweetish side. Im used to making do with less salt in my cooking than after all, you can always add more, but you cant really undo oversalting disasters! 1 tbsp n.

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This web page srefoodblog.blogspot.com states the following, "Saturday, May 30, 2015." We saw that the webpage said " I simply had to post this kuzhambu recipe, because it is just literally so lip-smackingly good - thick, tangy, hot, spicy, a tiny bit sweet and entirely irresistible! And so it turned out." It also said " One other thing - the correct amount of salt is essential, otherwise the kuzhambu tends to be on the sweetish side. Im used to making do with less salt in my cooking than after all, you can always add more, but you cant really undo oversalting disasters! 1 tbsp n."

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