Vellam | Jaggery - The traditional Indian Sweetener
The Magic Saucepan
by Nisha
2y ago
Jaggery (Gud or Gur in Hindi or Vellam in Tamil), a healthy alternative to sugar, is a traditional sweetener used in Indian kitchens since ancient times. Come winter, gud becomes an essential ingredient for making a variety of desserts; from Sakkarai Pongal in the South to Pithas, Nolen Gur Sandesh and Rasgullas in the East... Read On → The post Vellam | Jaggery - The traditional Indian Sweetener appeared first on The Magic Saucepan ..read more
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Vellam | Jaggery - The traditional Indian Sweetener
The Magic Saucepan
by Nisha
2y ago
Jaggery (Gud or Gur in Hindi or Vellam in Tamil), a healthy alternative to sugar, is a traditional sweetener used in Indian kitchens since ancient times. Come winter, gud becomes an essential ingredient for making a variety of desserts; from Sakkarai Pongal in the South to Pithas, Nolen Gur Sandesh and Rasgullas in the East... Read On → The post Vellam | Jaggery - The traditional Indian Sweetener appeared first on The Magic Saucepan ..read more
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Kumbakonam Special Kadappa
The Magic Saucepan
by Nisha
2y ago
Kumbakonam Kadappa is made of Onions and potatoes cooked with fennel, garlic and coconut. A perfect side dish for Idly / Dosa or any South Indian tiffin items. An authentic side dish from the Thanjavur/Kumbakonam region. Idly and Dosa being the staple dish of the South Indians and consumed almost every day for breakfast, we... Read On → The post Kumbakonam Special Kadappa appeared first on The Magic Saucepan ..read more
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Parangikai (pumpkin) Payasam
The Magic Saucepan
by Nisha
3y ago
Parangikai payasam is caramelized pumpkin cooked in milk and sugar, topped with roasted cashews, almonds and pistachios. Simple to make, low in calories and insanely delicious! The Hindu festive season starts from the month of August. It begins with the Aadi festival and ends with the grandeur Diwali celebration. Payasam or kheer is a must... Read On → The post Parangikai (pumpkin) Payasam appeared first on The Magic Saucepan ..read more
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Stuffed Okra | Stuffed Vendakkai | Bharwan Bhindi
The Magic Saucepan
by Nisha
3y ago
Stuffed Okra or Stuffed Vendakkai or Bharwan Bhindi with a super tasty spice mix made from dry red chillies, lentils and coriander seeds and peanuts. Have it with steaming hot white rice on the side. There are some spice mixes that can be universal. It is so all-purpose, that you will be using it in... Read On → The post Stuffed Okra | Stuffed Vendakkai | Bharwan Bhindi appeared first on The Magic Saucepan ..read more
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Hara Bhara Kabab
The Magic Saucepan
by Nisha
3y ago
Hara bhara kabab are soft patties made with pureed spinach and peas. Serve them as appetisers or as an evening snack along with hot piping chai or tea. Hara hara kabab means, a kabab that is full of greens. In Hindi, hara means green and bhara is full or plentiful. The word Kebab is of... Read On → The post Hara Bhara Kabab appeared first on The Magic Saucepan ..read more
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Sundal - Protein packed South Indian lentils stir fry
The Magic Saucepan
by Nisha
3y ago
Sundal – a stir fry of lentils is a dish mostly made during one of the South Indian festival – Navrathri. In other days, this can be had as a tea time snack. One of the healthiest and a simple snack you could make. Chickpeas, Peas, Kidney beans, Channa Dal (split chickpea) any type of... Read On → The post Sundal - Protein packed South Indian lentils stir fry appeared first on The Magic Saucepan ..read more
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Cook until oil separates - Indian Basics
The Magic Saucepan
by Nisha
3y ago
"Until oil separates/leaves, cook it…" is an attributed statement you will find in the instructions of many North Indian gravy preparation. Being a south Indian who was raised in coconut and tamarind base dishes where everything was simmered and if, fried not more than few minutes, comprehending this culinary jargon was difficult. I was under the impression... Read On → The post Cook until oil separates - Indian Basics appeared first on The Magic Saucepan ..read more
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Aloo Jeera - Roasted Potatoes with Cumin
The Magic Saucepan
by Nisha
3y ago
Today's recipe Aloo Jeera is the most commonly prepared Indian dish - Potatoes boiled, peeled and cubed are tossed in chilli & turmeric spiced oil until they are seared brown on all sides. Aloo Jeera FAQ Tips & tricks Potatoes should be cooked in the right consistency. It should be firmly cooked. If you are pressure... Read On → The post Aloo Jeera - Roasted Potatoes with Cumin appeared first on The Magic Saucepan ..read more
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Mor Kuzhambu | Yoghurt coconut gravy
The Magic Saucepan
by Nisha
3y ago
A mild gravy made with churned buttermilk and coconut and subtly seasoned with ground cumin, ginger and green chillies. While the Tamils call this as Mor Kuzhambu, Keralites say puliseri, telugites call this majjiga pulusu and for Kannadigas, it is majjige huli. Ingredients and method of preparation for all of the above are almost alike... Read On → The post Mor Kuzhambu | Yoghurt coconut gravy appeared first on The Magic Saucepan ..read more
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