NASI GORENG

August 18, 2010

Singapore is the gastronomic melting point of three culinary cultures – chinese, Malay and Indian. From this melting pot has emerged a delightful blend of food unique in style and taste. A great way of using left over rice, nasi goreng used to be a popular breakfast dish in Singapore. It can also be treated [...]

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JAMBALAYA

August 18, 2010

Chicken, ham and peas make a fine flavour combination in this tasty rice dish. A contribution of the Creole cuisine. Cooked boneless chicken – 2 cups Diced ham – 1/2 cup Shelled prawns – 1 cup Rice – 1 cup Large tomatoes, chopped – 2 Stock – 2 cups Capsicum, deseeded and chopped – 1 [...]

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CURD RICE

August 18, 2010

Curd rice can be simple or exotic, as you choose to make it. Cooked simply, it is very good convalescent food as well as baby food. The following is an exotic version fit for any gournet. Rice preferably new – 1 cup Salt – 1 tsp Fresh curd – 1 cup Milk – 1 cup [...]

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MASALA BHATH (SPICY RICE)

August 18, 2010

Refrigerated, the rice keeps well for 3 – 4 days. It also travels well and is ideal for picnic and lunch boxes. Basmati rice – 200 gm Fresh fenugreek – 1 bunch Refined oil – 1/2 cup Shelled peas – 1 cup Cashew nuts – 10 – 12 Mustard seeds – 1 tsp a pinch [...]

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VEGETABLE BIRIANI

August 18, 2010

Biriani in a pressure cooker? The purists may raise eyebrows, but this is a quick and extremely tasty version. Onions – 200 gm Potatoes – 250 gm Carrot – 100 gm French beans – 50 gm Peas – 100 gm Curd – 200 gm Ghee – 100 gm Bay leaves – 4 Green cardamoms – [...]

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PRAWN AND PEAS BIRYANI

August 18, 2010

Always use best quality rice for any biriani. The success of a biriani depends on it. Basmati rice – 2 cups Ghee – 100 gm Bay leaves – 4 Large minced onions – 4 Shelled prawn – 2 cups Large tomatoes, chopped – 2 Cooked peas – 1 cup Beaten curd – 1 cup Sugar [...]

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Khatta Murg

August 18, 2010

Ingredients: chicken – 1 kg marble sized ball of tamarind – 1 groundnut oil – 4 mustard seeds – 1/2 tsp large onions, chopped – 3 medium tomatoes, chopped – 3 ginger paste – 1 tsp turmeric – 1/4 tsp salt – to taste jaggery – 1 tbsp spring curry leaves – 1 Roast and [...]

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VEGETABLE PULAO

June 22, 2010

A vegetable pulao that will give any mutton biriani a run for its money. Basmati rice – 3 cups Slices bread – 4 Cubed vegetables – 4 cups Ghee – 1/2 cup Cloves – 10 Green cardamoms – 6 Small stick cinnamon – 4 Salt – 2 tablespoon Chilli powder – 1 tablespoon Tomatoes chopped [...]

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