After a long time I am posting a Thai recipe. Here is the summer special cool Thai Iced Tea recipe. I prepared this Thai Tea with store bought Thai Tea mix, which I sweetened with condensed milk and sugar and topped it up with evaporated milk and with a dash of coconut milk, Usually the Thai tea is brewed first and then sweetened and just before serving the sweetened tea is added to the crushed ice and the milks are added after. I have included the video also.
A soothing and comfortable rasam prepared with kollu rasam podi instead of regular rasam podi or fresh ground rasam podi. A quick and easy way to prepare this healthy kollu rasam or horsegram dal rasam is with the horsegram dal rasam powder. You can find the horse gram dal rasam podi recipe here. I posted the rasam powder recipe during the april month marathon and here is the rasam recipe using the same. This rasam can be prepared under 30 minutes similar to goddu rasam. (I am using tamarind paste so no soaking time is involved.)
A quick and flavorful biryani or pulao prepared with Vermicelli or Semiya. This is an easy one pot meal that can be prepared during weekdays and also a perfect lunch box recipe. I pretty much prepared this like my chettinadu biryani but went with less veggies and regular onions instead of shallots.
Aam Doi – Yet another popular recipe from the state of West Bengal. Mishti Doi is one of the well known sweet from Bengal which is nothing but a sweet yogurt/dahi and the yogurt fermentation process is slightly different from the regular yogurt. Here is Aam Doi – the baked mango yogurt dessert which is a variation to the mishti doi. This single serving dessert is served chill and with the mango and summer season around, isn’t it the perfect time to post this recipe?
Begun Bhaja or Baingan Bhaja is a traditional and authentic recipe from the state of West Bengal. Begun is the Bengali word for brinjal and bhaja means fried. Begun Bhaja is nothing but marinated and fried brinjal slices. Instead of deep frying, I went with shallow frying.
Vaangi Bhaath or Vangi Bath or Vangi Bhath (go with your preferred pronunciation and spelling) is a popular recipe from Karnataka and one of my favorite. Vaangi Bhaath means fried brinjal rice. Basically you prepare the brinjal palya first (palya in Kannada means side dish or vegetable curry) and then mix the rice with it. It’s a perfect recipe to prepare on weekdays and also perfect for lunch box or for potlucks.
Katharikai Puli Kuzhambu | Brinjal gravy/sambar is a spicy and lip-smacking rice accompaniment prepared with tender brinjals. I know there are zillion variations to this kuzhambu and also this kuzhambu is one of the staple and common recipe in most of the households in Tamil Nadu. This recipe is from my friend who is from Tirunelveli. The fresh ground masala adds more flavor to this yummy kuzhambu.
It’s time for guest post. This month’s guest post is from Deepa of Scoop of Tidbits. I started to follow her via Instagram and loved her recipes. When I asked for guest post she readily agreed and sent it right away. Thanks a lot Deepa. Today she is sharing Aloo Paratha recipe. I don’t have that many paratha recipes in my blog and when saw her paratha recipe, I was super elated. So without any further ado, over to Deepa.
This flavorful coconut based tomato gravy or as we say in Tamil Thakkali Kurma(தக்காளி குருமா) is a perfect side for idli, dosa, idiyappam, sevai and of course roti. Even though it’s simple and humble onion-tomato gravy the fresh ground coconut based masala elevates the taste and make it rich and delicious.
Here is the recipe for rich and creamy and smooth and silky homemade custard ice cream with tutti frutti, oh yes without ice-cream maker. It uses both heavy cream and regular milk which adds to the creamy texture. This is a single churn ice-cream unlike the vegan mango ice-cream. :-)