Category: Mullai’s
Mullai’s Recipes & Posts
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Long Beans Poriyal – Karamani Poriyal – Payathangai Poriyal – Yard Long Beans Stir fry –
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…
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Enspicelopedia
"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.
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Idli Milagai Podi
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 /…
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Thai Chicken Fried Rice – Khao Pad Gai
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…
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Masoor Paruppu Sambar
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…
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Fuzzy Melon Sambar
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 ~~~~…
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Mughlai Mutton Masala
Goat meat cooked in yogurt based exotic spice gravy. Mughlai Mutton Curry / Mughalai Mutton Masala / Mutton Curry / Lamb Masala / Lamb Mughlai
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Onion Rasam
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)
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Beetroot Pulao
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…
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Malaysian Roti Canai Recipe – Roti Cane – Roti Prata
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…
