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Showing posts from July 15, 2013

Caramel Rice Flakes Kheer/Caramel Atkul pasem/Aval payasam

Fry Rice Flakes-1/2 cup +2 tbsp and a handful of cashews  cup in 1 tbsp of ghee. Add 1/3 cup of sugar and continue frying, the sugar will start to caramelize(browns) and then add a cup of milk. Cook on a medium heat. Serve hot or cold. The caramel flakes kheer tastes completely divine. This is adapted from Chitra Amma's recipe of Indusladies. 

Egg Curry

To the mother sauce, add boiled eggs and simmer till the curry and eggs blend. Add cream if desired. For the mother sauce click here.

Mother Sauce for Gravies

In a pan add 3 tbsp of oil saute 2 big red onions, 4 ripe tomatoes, 2" ginger, 10 pods of garlic, 3 green chillies, 8 cashewnuts or 2 tbsp of coconut and salt. You can add red chillies to this or red chilli powder when making the gravy.. Cook for about 5 mts till the raw smell subsides.  Grind this to a nice paste with a handful of fresh coriander leaves. This is the mother sauce for all the gravies. I learnt this from Puja, my Maharastrian friend. It turns out super good any day. 
In a heavy bottom pan add 2 tbsp of oil. Once the oil is hot crackle cumin seeds and 1 cinnamon stick, 3 cloves, add the mother sauce say 1/2 cup, to this add 1 tbsp coriander powder, 1 tsp chilli powder, 1 tsp cumin powder and crushed kasoori methi.  Cook till the raw aroma of the spices subside you may want to add a little amount of water. This will take around 5 mts. You can add peas, bell peppers, boiled potatoes, cubed paneer, cooked chicken, boiled eggs to this at this stage and this gravy will tu…