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Ingredients:
Dry prawns - 100 gms
Red chillies- 10-15 as per taste
Salt to taste
Garlic cloves - 6
Cumin seeds - 1 tsp

Method:

  • Remove the head and tails of the dry prawns.
  • Dry roast the red chillies and prawns separately.
  • Now grind all the ingredients together to make powder.
  • Serve with rice.


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Reshlok's Ethnic Food & Culture by Renuka Sridhar - 3d ago
Ingredients:
Bread slice - 1 (soaked and squeezed)
Mixed sprouts - 2 tsp
Tomatoes - 2
Garlic cloves - 2
Ginger juice - 1/2 tsp
Salt - 1/4 tsp
Pepper - 1/4 tsp
roasted curry leaves - 1 tsp

Method:

  • Cook the sprouts and the tomatoes separately till tender.
  • Remove the skin of the tomatoes.
  • Now blend the bread slice, cooked sprouts, tomatoes, ginger, pepper, salt and garlic.
  • Add one glass of water and blend again. Strain.
  • Now boil the strained liquid for 5 minutes.
  • Serve hot, garnished with roasted curry leaves.
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Reshlok's Ethnic Food & Culture by Renuka Sridhar - 5d ago
Ingredients:
Bread slices - 8
Butter - 3 tbsp
Hard boiled eggs - 6
Salt to taste
Pepper powder - 1/2 tsp
Green chilli- 1 (finely chopped)
Mustard paste - 2 tsp

Method:

  • Trim the sides of the slices.
  • Mash the eggs and put them in bowl.
  • Add butter, little salt, green chillies, pepper and mustard paste. Mix gently.
  • Put some egg mixture on one slice and cover it with another slice.
  • Do the same with remaining slices.
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Ingredients:
Okra - 500 gms (cut into pieces)
Big tomatoes - 2 (chopped)
Onions - 2 (chopped)
Green chillies- 4 (chopped)
Oil - 2 tbsp
Red chillies - 4
Turmeric - 1/2 tsp
Red chilli powder - 1 tsp
Salt to taste
Mustard seeds - 1/4 tsp
Cumin seeds - 1/4 tsp
Channa dal - 1/4 tsp
Curry leaves

Method:

  • Heat the oil in pan; add red chillies, mustard, cumin, channa dal and curry leaves and allow them to crackle.
  • Add chopped onion, green chillies and fry till onions are transparent.
  • Add okra pieces, salt, turmeric, chilli powder and toss well.
  • Add tomato pieces; cover and cook in very low flame until done.
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Ingredients:
Long Chinese cabbage  - 450 gms
Boiling water
Salt - 2 tsp
Red chillies - 2
Sugar - 5 tbsp
Salt - 1/2 tsp
Water - 120 ml
Vinegar - 2 tbsp
Sesame oil - 1- 1 1/2 tsp

Method:

  • Discard the leafy portion of long Chinese cabbage and use only white stalks.
  • Shred into thin 5 cm long pieces.
  • Scald in boiling water mixed with 2 tsp salt for 5 minutes. Drain dry.
  • Seed chillies and cut into long thin strips.
  • In a small enamel saucepan, mix sugar, 1/2 tsp salt, water and vinegar and sesame oil.
  • Boil for one minute, stirring till sugar dissolves.
  • Pickle vegetables in this solution for one day before serving.


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Disease                                 Recommended Juice

For tired body, Hangover                      Apple, Orange , Carrot

For Relaxation                                     Apple, Pineapple, mint, lime

For reducing stress                              Tomato, carrot

For improving the immune system         Apple, carrot, lemon, ginger, garlic

For detoxifying the body                        Apple, grapefruit, water melon, ginger

For cleansing the liver                           Pineapple, carrot, beetroot, lime

As a skin tonic                                      Carrot, capsicum




Condition                           Recommended juice

Arthritis                                             Apple juice

Constipation                                       Grapefruit juice

Asthma                                              Papaya juice + carrot juice

Bladder ailments                                 Pomegranate juice

Blood pressure (high)                          Lime juice + grape and carrot juice

Blood pressure (low)                            Capsicum + garlic juice

Blood purifier                                      Tomato juice

Cold                                                    Amla juice

Colitis                                                 Coconut milk + carrot juice

Anaemia                                             Dates juice + grape juice

Diarrhoea                                           Carrot + pomegranate juice

Gallstone                                            Beetroot juice

Gall bladder                                        Carrot + beetroot + cucumber juice

Fever                                                 Pomegranate juice/ grape juice

Gas                                                    Coconut milk + carrot juice

Heart                                                 Carrot + pineapple juice with honey

Youth retaining                                   Cucumber + 1/3 part of pineapple juice

Impotence                                          Dry fruits milkshake

Indigestion                                         Coconut milk + Fig juice + carrot juice

Infections                                           Carrot + grape juice

Kidneys                                              Carrot juice

Jaundice                                             Tomato juice

Liver                                                  Pineapple, carrot, beetroot and                                                                       cucumber juice






        
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Reshlok's Ethnic Food & Culture by Renuka Sridhar - 1w ago
Ingredients:
Pizza base - 1

For the topping:
Potatoes - 1 1/2 cups(boiled, peeled and mashed)
French beans - 10-12 (cut into 1" pieces)
Pizza spice - 2 tsp
Pizza topping - 2-3 tbsp
Grated cheese - 1 cup
Salt to taste

Method:

  • Put the mashed potatoes in a bowl. Add salt and spice and mix well.
  • Then add 3/4th cup of water and 1 tsp of pizza topping  and mix gently.
  • Saute the beans in one tsp of oil for 2 - 3 minutes  and add to the potato mixture.
  • Spread the remaining pizza topping on the pizza base.
  • Spread the potato mixture on this and top with grated cheese.
  • Heat an oven to 180 C and bake the pizza in the oven for 10-12 minutes or until the cheese has melted.
  • Serve hot.
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Ingredients:
Hard boiled eggs  -8
Tamarind - 1 tbsp
Water - 120 ml
Oil - 5 tbsp
Salt - 1 tsp
Sugar - 1 tsp

Rempah:
Dried chillies - 15 (seeded)
Red chillies - 4
Shallots - 10
Dried shrimp paste - 1 tbsp

Method:

  • Soak tamarind in water for 15 minutes. Squeeze and extract juice.
  • Heat oil in a wok. Stir fry rempah for 3 minutes till fragrant. 
  • Add tamarind juice,eggs, salt and sugar. Cook in medium flame for 3 minutes.
  • Then cook another 5 minutes in low flame until the oil floats.
  • Serve with Lontong.
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Reshlok's Ethnic Food & Culture by Renuka Sridhar - 1w ago
Ingredients:
Large raw beetroot - 1
Carrot - 1
Onion -1
Tomatoes - 2-3
Celery - little (chopped)
Garlic clove
Water or stock - 1 litre
Seasoning
Vinegar
Little sour cream or cream cheese

Method:
  • Grate the beetroot and put into pan with the grated or chopped carrot and onion, tomatoes, crushed garlic and celery.
  •  Add the stock.
  • Simmer for one and half hour. Season and add a little vinegar.
  • Top with sour cream or cream cheese before serving. 

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Ingredients:
Plain chocolate - 450 gms
Eggs - 8 (separated)
Orange juice - 2 tbsp
Butter - 25 gms

To decorate:
Chocolate vermicelli,glace cherries or flaked almonds

Method:

  • Break up the chocolate and put in a basin over a pan of hot water until melted.
  • Remove from the heat and mix in the egg yolks, one at a time, the orange juice and the  butter. Leave to cool.
  • Whisk the egg whites until stiff and fold them into the chocolate mixture until thoroughly mixed.
  • Spoon into 10 small bowls and decorate.
To Freeze: 
  • Cover the bowls with foil, omitting the decoration. 
  • To serve, thaw in the refrigerator for 2-3 hours and serve chilled, decorated as above.
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