Mullai’s

<p>Mullai’s Recipes & Posts</p>

Long Beans Poriyal – Karamani Poriyal – Payathangai Poriyal – Yard Long Beans Stir fry –

Mullai February 20, 2008 18736 10 Comments
Accompaniments

Long beans, are like any other beans except, its pod grow longer, about half a yard long and hence its also known as Yard long beans. They belong to the legume family (Cowpea / Blackeyedpea) and taste similar regular green beans but with less sweetness. Good when stir fried or steamed. Here's a simple stir fry version seasoned with Indian spices.

Normally a bunch might have about 50 to 60 beans, my recipe is for half of that. They can be refridgerated for 2 days but taste better when fresh and bright green.

Enspicelopedia

Mullai February 18, 2008 17090 19 Comments
Miscellaneous

"Enspicelopedia", a reference guide which gives  pictorial lesson on many unique spices and herbs. In this first series I've collected info on few spices which plays a major part in our Indian cuisine.

Idli Milagai Podi

Mullai February 18, 2008 7240 18 Comments
Accompaniments

Here's one version of our family Idli podi recipe taken from my grandma's diary. Basically this podi is made with Whole Black gram with skin on, but ran out of those in my pantry and had to go with split black gram.

Idli Podi / Gun Powder / Karam Podi / Poondy Milagai Podi / Thengai Podi / Dosai Milagai Podi / Spice Powder / Idli Powder / Kaara Podi / Garlic Milagai Podi

Thai Chicken Fried Rice – Khao Pad Gai

Mullai February 14, 2008 10953 32 Comments
International Recipes

Rice and vegetables stir-fried with chicken meat in Thai (Thailand) Style. Primarily this dish is made with special Thai Jasmine Rice stir fried with choice of meat (Chicken / pork / beef / seafood), onions, peppers, eggs, fried garlic and seasoned with spicy condiments.

Khao Pad / Khao Phad / Thai Fried Rice / Thai Stir Fried Rice / Chicken Fried Rice /

Masoor Paruppu Sambar

Mullai February 13, 2008 6277 4 Comments
Mullai's

Masoor dal, is a kind of  red lentil mostly used in Northern India. They come as Saboot (whole ) or in split form and are quite bland tastwise. They suit for dhal preparations, sambar or khathi lentil or mudda varieties but something extra needs to be added to make it palatable. Normally we would prefer this dal with combination of veggie, well seasoned and spice it up to include in our diet. This is a thick version of sambar with my choice of veggie(brinjal), flavoured with garam masala included sambar powder.

Fuzzy Melon Sambar

Mullai February 12, 2008 7538 2 Comments
Fusion

Fuzzy Melon is a winter squah,  rather call it this way, as it has got all the qualities of a winter squash than a melon. Grown in abundance in South East Asia and quite popular in other countries too. Though the name looks unfamiliar, its quite native to our region and in simple nothing but immature Neer Poosanikai.

English                    ~~~~ Ash Gourd, Fuzzy Melon, Wax Gourd, Winter Melon, White Gourd

Tamil                      ~~~~ Neer Poosanikai

Telugu                    ~~~~ Boodida Gummadikaaya

Onion Rasam

Mullai February 8, 2008 5017 10 Comments
Mullai's

Sauteed Pearl onions (Chinna Vengayam / Sambar onions / Shallots) in tangy Dhal water. Bored of regular rasam???? try this for a change, quite rare and mostly prepared only in the country side.

Vengaya Rasam / Sambar Vengaya Rasam / Pearl Onion Rasam / Chinna Vengayam Rasam)

Beetroot Pulao

Mullai February 7, 2008 6423 14 Comments
Mullai's

Simple yet tasty pulav / pulao made with beetroot. There are numerous ways to make this depending personal palate preferences. Colour and intensity of the flavour depends on which form, this veggie is added. Pulav made with beet juice and grated beets tend to be too strong, adding little mixed vegetables makes it colourful and mild for easy intake.

Beet Pulav / Beetroot Pulav / Beet Pulao / Beetroot brinjee / Beetroot

Malaysian Roti Canai Recipe – Roti Cane – Roti Prata

Mullai February 4, 2008 11440 16 Comments
Bread

Roti Canai is a popular Malaysian style fried bread similar to our Kerala style Parotta. Flour, eggs, milk and loads of fat mainly ghee or margarine is used to give a flaky texture. The process is similar to our Parotta but with extra ingredients which alters the taste and texture. Another popular version from Singapore is called Roti Prata, similar ingredients and process except for the folding. Roti refers to bread in Malay.

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