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CHEMMEEN VARATTIYATHU / PRAWNS ROASTED WITH SPICES

     Chemmeen Varattiyathu/Prawns Roasted with spices is a hot & spicy Prawn Recipe cooked in an authentic Kerala style. Kerala's cuisine is a multitude of Vegetarian and Non-Vegetarian dishes, but when it comes to seafood it is the main diet in Coastal Kerala. Fish has always been a staple diet for the people of Kerala in all strata of society. The long list of tasty, spicy and flavour filled seafood dishes are quite variant and versatile.
     Kerala has different names 'GODS OWN COUNTRY', 'LAND OF SPICES', 'LAND OF COCONUTS'. Each name has its own history. Most of the dishes have overwhelming flavours of local spices and extensive use of Coconut – be it Coconut Milk, or as ground Paste, Scraped, or as Coconut Shreds or Slices, which gives a richness to the dish. Usage of various types of tamarinds gives a sharp tanginess to the dishes. Most of the dishes are tongue-teasing culinary expertise with wide gastronomic opportunities. The taste and flavours of seafood cooked in Kerala have a distinctive touch. The seafood in Kerala mainly consists of a huge variety of Fish, Prawns, Crabs, Mussels, Squids and Lobsters. Kerala has a proud list of the tastiest foods on earth, and the people of Kerala are gourmets with a taste.
     Chemmeen Varattiyathu/Prawns Roasted with spices is an authentic Kerala Recipe specifically cooked with local spices in Coconut Oil. The spices used imparts a wonderful aroma, flavour and taste to this Prawn Recipe. Marinated Prawns are deep-fried and then slow cooked until the spices & seasoning are well coated and combined in this Prawn Roast Recipe.

For more recipes from GODS OWN COUNTRY - KERALA click here...

Cuisine - Kerala
Course - Side Dish
Spice Level - High
Difficulty - Medium
Serves - 2-3
Author - SM

Marination - 15 - 20 Minutes
Preparation Time - 10 - 15 Minutes
Cooking Time - 20 - 30 Minutes

For more KERALA KALLU SHAPPU RECIPES, Click here...

HOW TO COOK CHEMMEEN VARATTIYATHU / PRAWNS ROASTED WITH SPICES

INGREDIENTS:

To Marinate:

Prawns - 1/2 Kg
Ginger Garlic Paste - 1 Teaspoon
Turmeric Powder - 1/2 Teaspoon

Red Chilli Powder - 1 Teaspoon

Pepper Powder - 1 Teaspoon

Roasted Fennel Powder - 1/2 Teaspoon

Salt - To Taste

For Shallow Frying:

Coconut Oil - 3 Tablespoons.
Curry Leaves - 2 Sprigs.

For Sautéing:

Onions - 3 Nos.
Curry Leaves - 2 Sprigs
Tomato - 1 No.
Green Chillies - 3 Nos.
Ginger Garlic Paste - 1 Tspn
Coconut bytes - 1/2 Cup (optional)
Turmeric Powder - 1/2 Tspn
Red Chilli Powder - 1 Tspn
Coriander Powder - 1/2 Tspn
Garam Masala - 1/4 Tspn
Roasted Fennel Powder - 1/4 Tspn
Pepper Powder - 1/4 Tspn
Fenugreek Seeds - 1/4 Tspn
Dry Chillies - 3-4 Nos.
Coconut Oil - 2 Tbspns.
Salt - To taste

METHOD :

Marinate the prawns with the ingredients mentioned under 'To Marinate' and leave it aside for 15-20 minutes.
Heat Coconut oil in a pan and fry curry leaves in it. Remove and keep it aside
Shallow fry the marinated Prawns in coconut oil.
When prawns are done, remove from oil and spread them on a paper towel.
In the remaining oil, splutter Fenugreek Seeds, Dry Chillies and Curry Leaves.
Fry Coconut Bites in it for a while.
Sauté Onions and Green Chillies until onions turn translucent.
Add Ginger-Garlic paste and fry for a while.
Add Turmeric powder, Red Chilli powder, Coriander powder, Garam Masala Powder, Fennel Powder and Pepper Powder to the above and fry for a few minutes.
Now add Tomatoes and sauté until the tomatoes turn soft & cooked.
Leave this mixture on a low flame until oil separates.
Add in the fried Prawns and mix well.
Leave this on a low flame, mixing frequently until the Prawns become dry and coated well with the masalas.
Serve hot with fried curry leaves sprinkled over it.
Chemmeen Varattiyathu goes well with Steamed Rice or along with Vegetarian or Non Vegetarian Curries.
This Spicy Prawn Roast goes well with Rice Dishes, Biriyanis & Pulaos.
Chemmeen Varattiyathu goes well with Appam, Puttu, Parotta, Chapatis, Parotta etc.,

NOTES:

Using Coconut Oil gives the authentic taste to the dish.
Feel free to use any preferred cooking oil.
Can sauté the ingredients with the remaining Oil used for shallow frying the prawns.
Can add thinly sliced Coconut pieces in this Chemmeen Varattiyathu Recipe.
Dry roast the Fennel seeds on a very low flame and powder it.

LUCKNOWI GOSHT KORMA / LAMB KORMA

Lucknowi Gosht Korma / Lamb/ Mutton Korma is a delectable rich preparation from Lucknow. KORMA is a lavish Awadhi Cuisine since Mughal period, prepared with either lamb or chicken. This fragrant royal preparation is a rich and palatable dish made with Goat meat, flavoured with spices, nuts and aromatic essences. The flavour of the meat is enhanced with spices & nuts. Curd and onions give a silky smooth texture to the lamb & korma. Saffron and kewda/pandan (screwpine leaves) adds exceptional aroma to the dish, making this royal preparation a cornucopia of tastes and flavours.
Traditionally Kormas are prepared in Copper Handis ( deep, wide-mouthed cooking vessels usually used in North Indian, Pakistani and Bengali cooking) over a charcoal fire. But, I usually prepare this in a pressure cooker. Cooking this korma in a copper handi, slowly for hours until the meat is soft and rich with flavours gives the authentic taste to Lucknowi Gosht Korma/Lamb Korma. This is an absolute royal preparation, so forget the calorie meter once in a while. Goes well with Naans, Kulchas, Paratha, Roti or Chapati or with any type of rice dishes like Biriyanis, Pulaos etc., It can be simply served along with Steamed Basmati Rice too.

For more KORMA RECIPES, Click here...

Cuisine - Awadhi (Lucknow, North India)
Course - Side Dish
Spice Level - Medium-High
Difficulty - Medium
Serves - 6
Author - SM

Preparation Time - 15-20 Minutes
Cooking Time - 13/4 Hours

For more Recipes with MUTTON/LAMB, Click here...

INGREDIENTS :

Lamb - 1 Kg.
Onions - 4 Nos.
Ginger-Garlic Paste - 4 Tbspn
Green Chillies - 5-6 Nos.
Turmeric Powder - 1 Tspn.
Coriander Powder- 1 Tbspn
Kashmiri Red Chili Powder - 1 Tbspn
Curd - 2 Cups
Kewra Essence - Few Drops (Pandan Leaves - 2 Nos.)
Saffron - A pinch
Nutmeg Powder - 1/4 Tspn.
Mace Powder - 1/4 Tspn
Oil - 3 Tbspns.
Ghee - 3 Tbspns
Salt - To Taste

Spices :

Cashew Nuts - 10-12 Nos.
Cinnamon - 1" Piece
Green Cardamom - 6-7 Nos.
Black Cardamom - 2 Nos.
Cloves - 6-7 Nos.
Peppercorn - 1/4 Tspn
Poppy Seeds - 1 Tspn

METHOD :

Clean and Cut lamb into small pieces.
Mix Saffron with 2 Tbspns of Luke warm milk/water and keep it aside.
Dry roast all the ingredients mentioned under the 'spices' on a low flame and keep it aside.
Heat oil/ghee in a pan and fry the finely sliced onions with a dash of salt until golden brown.
Grind the dry roasted spices and fried onions to a smooth paste.
In the same pan heat the remaining oil/ghee and shallow fry the mutton pieces until colour changes.
This will take about 10 - 12 minutes on a medium heat.
Once done remove the mutton pieces and keep it aside.
In the same pan, saute ginger-garlic paste until the raw flavour goes.
Add ground spice-onion paste, Turmeric, Red Chilli Powder and Coriander Powder and finely chopped Green chillies and mix well.
Leave this on a low flame until raw flavour goes and oil separate from the curry.
Add curd and stir well. Leave this on a low flame for 2-3 minutes.
Now add seared mutton pieces, salt and enough water for the mutton to cook.
Cover and cook until mutton turn soft and tender.
Pour Saffron soaked Milk, Kewra Essence and mix well.
Finally, sprinkle freshly ground Mace and Nutmeg Powder and give a quick stir.
Garnish Lucknowi Gosht Korma/ Lamb Korma with Coriander Leaves.
Serve Lucknowi Gosht Korma/ Lamb Korma hot with Naan, Kulcha, Paratha, Roti or Chapati.
Goes well with rice dishes like Pulao & Biriyani or Steamed Basmati Rice.

NOTES :

Can avoid frying the mutton pieces in ghee, but it gives an authentic taste to the dish.
Can marinate the mutton pieces with turmeric, red chilli powder, coriander powder and 1 cup of curd for 30 minutes.
Do not brown the onions while frying them for the masala, which would give a bitter taste to the korma.
Dry roast the spices in order as I have mentioned in the list. (smaller spices tend to brown sooner)
Use freshly ground mace and nutmeg powder.
Can use fresh Screw Pine Leaves (Pandan Leaves ) instead of kewra essence. Crush them a bit and tie them into a knot before adding it to the gravy.
Remove the Pandan leaves before serving the Lucknowi Gosht Korma/ Lamb Korma.

CAULIFLOWER STIR-FRY

Recently, my daughter wanted a few quick fix recipes. Happy to know that she is using my recipes from the blog while cooking, and also she's coming up with a lot of comments to perfect it though - perfect in the sense of recipes and also in terms of blogging. Well, in the process, we found that I had missed a few most frequented and family favourite dishes missing from the blog. As such, it should have been conveniently forgotten to be added in due course of blogging. So as a quick action coming up with a few of her favourites and for her reference.

The idea also creeped into my mind that such quick fix, easy to make recipes could be used by people who are in their learning process. Especially it could be useful for `Bachelors and Spinsters, Students and office goers staying away from home or for beginners.

This Cauliflower Stir Fry recipe is one style which I cook at home, and it is a family favourite. A simple and quick fix recipe which goes well with both Roti and Rice. What you need are a few Cauliflower florets cut into small pieces, simply toss them in oil, add salt and cook on a low flame until it wilts and turns soft. Then add simple spices like Turmeric Powder and Red Chilli Powder, enough... these two spices does more justification to the dish and if at all you need some intricate flavour for this stir-fry, you can go ahead with your whims and fancies and add pepper powder or garam masala or fennel powder etc., & etc., The choice is yours.

When I say Cauliflower Stir Fry you can see a wide range of recipes around the globe and yet another one which I frequent at home is the Chinese Version with other vegetables like Broccoli, Carrots, Mushroom, Sweet Peas etc., And yet another one with Scrambled Eggs. But this Cauliflower stir Fry is purely a version suitable for an Indian palate. This is a simple and easy stir-fry made with less oil and minimum spices.

This Cauliflower Stir Fry recipe goes well with any type of rice dish, especially it is compatible with Curd Rice. Whenever we make variety rice like Coconut Rice, Lemon Rice, Tomato Rice, Puliyodharai, Moong Dhal Khichdi or Arisi Paruppu Sadham. This Spicy Cauliflower Stir Fry can be served as a side dish for Roti, Chapati, Parathas etc.,

For more RECIPES WITH CAULIFLOWER, Click here...

Course : Side dish
Spice Level : Moderate
Difficulty : Easy
Serves : 4
Author : SM

Preparation Time - 5 Minutes
Cooking Time - 10 - 15 Minutes

For more STIR-FRY RECIPES, Click here...

HOW TO COOK CAULIFLOWER STIR-FRY

Name: Sundal Podi
Prep time: PT5-10M
Cook time: PT15-20M
Total time: PT20-30M
Yield: Approximately 1/2 Cup
Cuisine: South Indian
Ingredients: 2 tablespoons of Bengal Gram Dhal; 2 tablespoons of Black Gram Dhal/Urad Dhal; 4-5 Dry Red Chillies; 1/4 cup of Coriander Seeds; 1/4 teaspoon of Turmeric Powder; Salt to taste; Optional: 1/4 teaspoon of Cumin; Optional: 1/4 teaspoon of Peppercorns

CAULIFLOWER STIR-FRY

INGREDIENTS:

For Cauliflower Stir-fry:

Cauliflower - 2 Cups
Turmeric Powder - 1/2 Teaspoon
Red Chilli Powder - 1–2 Teaspoons
Oil - 1 Tablespoons
Salt - To Taste.

METHOD:

Clean and cut the Cauliflower into florets
Wash the Cauliflower florets and soak the florets in warm water with a pinch of Turmeric & a dash of Salt in it for a few minutes.
Allow it to dry in a colander.
Cut the Cauliflower florets into small pieces or into desired size.
Heat oil in a pan over a high flame.
Reduce the flame to a low level and allow it to cool down for a few minutes.
Add the Cauliflower florets into the oil, sprinkle some salt over it and give a toss.
Leave this on a medium-low flame until cauliflower florets wilts & turns soft, stirring occasionally.
When Cauliflower florets wilt and are 3/4 done, add Turmeric Powder, Red Chilli Powder and toss them up well until all the pieces are coated well with the spices.
Allow it to fry on a low flame until Cauliflower florets turn slightly crispy.
Serve Cauliflower Stir-fry hot as a side dish with Rice, Sambar, Rasam or as a side dish for Variety Rice.

CAULIFLOWER STIR-FRY

NOTES:

Small pieces of Cauliflower florets tends to get cooked soon and also aesthetically looks good .
I have used just the Turmeric Powder & Red Chilli Powder in this recipe.
Can also add Curry Masala Powder/Mutton Masala/Garam Masala Powder.
Adjust the spices to suit your spice level.
I like to cook Cauliflowers until they wilt and turn soft.

A beautifully styled jar of Sundal Podi, a yellow spice powder, with a wooden spoon beside it.

Sundal Podi: The Essential Spice Powder

"Sundal Podi – The Essential Festive Spice Powder for Delicious Navratri Sundal Recipes"

Navratri is all about devotion, vibrant Golu displays, and of course, delicious prasadhams! One of the most beloved offerings during Navratri is the variety of Sundals made each day. Preparing Sundal for a large crowd during pujas or for Golu visitors can be a daunting task. That’s where Sundal Podi comes in! This versatile spice mix is a time-saver in the kitchen, making it easy to whip up flavourful Sundals in minutes.

Whether you're offering Sundal as prasadam or simply indulging in the festive spirit, this Sundal Podi is a game-changer! Made with a blend of dry-roasted spices, it brings an instant burst of flavour to any Sundal.

Why Sundal Podi is a Must-Have for Navratri

During the 9 days of Navratri, preparing different Sundals daily can feel overwhelming. With Sundal Podi, you can cut down on prep time and focus on enjoying the festivities. From Chickpea Sundal to Green Gram Sundal, this spice powder will add a flavour boost that elevates your offerings. Plus, it's not just limited to Sundal—this versatile spice mix can be used for South Indian vegetable stir-fries or Poriyals as well!

Looking for more Sundal Recipes? Check out Chickpea Sundal Recipe for an easy, protein-packed prasadam! Or Looking for something unique? Try Sprouted Green Gram Sundal Recipe for a fresh & nutritious take on traditional Sundals.

Click the link for a variety of Easy Sundal Recipes perfect for all 9 days of Navratri!

Cuisine - South Indian
Recipe Type - Spice Powder
Spice Level - Medium-High
Difficulty - Easy
Yields - 1/2 Cup(Approximately)
Author - SM

Preparation Time - 5–10 Minutes
Cooking & Grinding - 15-20 Minutes

For a wide range of Homemade Spice Powders, check the link...

Step-by-step guide to make Sundal Podi - The Essential Spice Powder for Perfect Sundal Recipes

Top view of a ceramic jar filled with Sundal Podi, showcasing its vibrant yellow color and fine texture.

Close-Up of Sundal Podi - Essential for a tasty & flavourful Sundal

Ingredients

For Sundal Podi

2 tablespoons of Bengal Gram Dhal
2 tablespoons of Black Gram Dhal/Urad Dhal
4-5 Dry Red Chillies
1/4 cup of Coriander Seeds
1/4 teaspoon of Turmeric Powder
Salt to taste

Optional Ingredients

1/4 teaspoon of Cumin
1/4 teaspoon of Peppercorns

Method to Prepare Sundal Podi

Dry Roast Spices: Start by dry-roasting the Dry Red Chillies on low heat until they puff up and release their aroma. Then, add the coriander seeds and roast until they turn fragrant.
Roast Dhals: Add the Bengal Gram Dhal and Black Gram Dhal, roasting them until golden brown.
Cool and Grind: Once everything is roasted, switch off the heat, add turmeric powder, and let the spices cool. Grind the mixture into a fine powder using a mixer or coffee grinder. Don’t forget to add salt while grinding!

Looking for more Traditional Indian Spice Mix? Check out DIY Turmeric Powder Recipe or Nutritious Curry Leaves Powder Recipe to stock up your pantry with homemade goodness!

A brass bowl filled with Kadali Paruppu Sundal, topped with mustard seeds and fresh coriander, with a clay jar in the background.

Delicious Kadali Paruppu Sundal with Sundal Podi

Storage and Usage Tips

Store the Sundal Podi in an airtight container in a cool, dry place.
Always use a dry spoon to scoop out the powder to avoid clumping.
Make a small batch for the best flavour—freshly ground spices will elevate your Sundals.

*Pro Tip: Sundal Podi can also be used in vegetable stir-fries like Beans Poriyal. Just sprinkle some over cooked veggies to transform a simple dish into something special!

Additional Notes & Tips for Preparing Sundal Podi

Roasting Tips:

Roast on a Low Flame: Always roast the ingredients on low heat to ensure even cooking and to prevent burning, which would spoil the flavour of the Sundal Podi.
Dry Ingredients: If you prefer, you can also dry the ingredients in the sun before roasting for an even deeper flavour.
Cumin and Peppercorns: Adding a quick stir of cumin seeds and peppercorns during the roasting process enhances the flavour further. Make sure to dry roast these spices along with the other ingredients for a balanced taste.

Adjusting Spice Levels:

You can adjust the number of Dry Red Chillies to match your spice preference.
Salt: Adding salt to the Sundal Podi is optional, and can be added during the grinding process if desired.

Batch Size and Freshness:

It’s best to prepare Sundal Podi in small batches, as freshly roasted and ground spices yield the most flavourful Sundals.
Avoid making large batches that might lose their potency over time.

By following these tips, you’ll ensure your Sundal Podi remains fresh and flavourful, making your Sundal and stir-fries delicious every time!

Make Your Navratri Celebrations Stress-Free

Hosting a Golu or puja for Navratri often means preparing meals in large quantities for family, friends, and guests. With a batch of Sundal Podi ready, you can make the process much smoother. It simplifies Sundal preparation, allowing you to quickly mix it with your cooked legumes for a delicious dish. You can even prepare the Sundal in advance and just add the podi before serving, making it a perfect option for last-minute prasadhams.

To complete your Navratri menu, don’t forget to pair your savoury Sundal with something sweet! Don’t miss out on desserts that add a little sweetness to your feast.

Don’t forget to pair your Sundal with something sweet! Dishes like Sweet Pongal or Kesari are a must-have for this festive season. Try Coconut Barfi or Palkova recipes for a delicious treat alongside your savoury Sundals.

Navratri Essentials

Navratri is a time for devotion, celebration, and of course, feasting! With Sundal Podi in your pantry, you can simplify your festive cooking and make flavourful offerings in no time. Whether you're whipping up different Sundals for each day of the festival or hosting a large Golu, this spice mix is your perfect companion.

Why stop at Sundal? Explore more recipes on my blog to make your Navratri even more special. Check out a wide range of mouthwatering Naivedhyam/Prasadham Recipes to festive sweets in my blog - Essence of Life - Food, there’s something for every celebration!

Check out a full list of Navratri Recipes and for more ideas on Naivedhyam/Prasadham Recipes you can prepare for the festive season.

Let’s make this Navratri unforgettable together!

SPICED APPLE TEA

Coffee is my Poison of Choice & I am ultimately biased with it. But when it comes to tea & when an occasion offer, I get easy with tea. Sulaimani Chai, Jasmine Tea, Chinese Tea & Apple Tea are a few to name. It's only a few times I have tasted an Apple tea, and it was in the form of a ready to use tea bag kind. As I had liked the taste of it, tried to make my own version with fresh ingredients & I liked the all soothing flavour of Apples & the warming effects of Spices in the drink.

Spiced Apple Tea is one good drink which can serve you best for all the season, make it cold during the warmer months, and it can be made into a warm and comforting drink during colder months. Something extremely simple, yet soothing with a note of Cinnamon & Star Anise. Spiced Apple Tea is sweet, spicy & has a rich taste and aroma all filled in a warm cup or in cold glass. The choice is yours.

It’s sweet and spicy and a great way to quench your thirst. With the upcoming Summer & Ramadan fasting, this one drink can best serve to be a start-up Iftar drink. Best of all, you need just a handful of ingredients to make it yourself. This deliciously simple Spiced Apple Tea can be brewed with a handful of ingredients. All you would need for a Spiced Apple Tea are -

Apple Juice, some recipes even call for Apple Cider Vinegar. But I have used home-made Apple Juice.
Then you would need a Tea Bag or Tea leaves. Use your preferred Tea for this drink. I have used black Tea leaves in this recipe just a pinch of it for each glass of cold Spiced Apple Tea.
And when it comes to Spices, what you would need are a few Cinnamon Sticks & a few Star Anise. Can add Cloves, Allspice too.
When it comes to Sweeteners, I have added honey in this recipe. Can use White Sugar, Palm Sugar or Brown Sugar too.
Spiced Apple Tea is usually served with Apple Slices. Can also add a few Mint Leaves for an added flavour.
Some recipes even call for serving this Tea with a hint of Ginger or Lemon/Orange Juice in it.

First the Apple Juice is simmered along with Cinnamon & Star anise in water until fragrant. Once it boils you can drop in the tea leaves or the tea bags & left to steep. Add any sweetener of your choice & serve this Spiced Apple Tea with a few freshly sliced Apples & a Cinnamon Stick. Serve Spiced Apple Tea hot or cold. When serving it chilled, top it with a few ice cubes.

You can always get easy with a store-bought Apple Tea, but with all the added flavours, I feel home-made Spiced Apple Tea is quite a justified version with all fresh ingredients. The taste is warm and inviting, with hints of sweet/tart apples and spices. The smooth, mild taste of tea serves as a perfect blend with other robust flavours in this drink.

For more TEA RECIPES, Click here...

Cuisine - Around the World
Recipe Type - Beverage
Difficulty - Easy
Author - SM

Preparation Time - 5 Minutes
Cooking Time - 8 - 10 Minutes
Brewing Time - 5 Minutes

For more recipes with APPLE, Click here...

HOW TO MAKE SPICED APPLE TEA - HOT/COLD

SPICED APPLE TEA

INGREDIENTS:

For Spiced Apple Tea:

Water - 2 Cups
Apple Juice - 1/2 Cup
Cinnamon - 2 Sticks
Star Anise - 1 Flower
Tea - 2 Bags/ Tea Leaves - 2 Pinches
Honey - To Taste

For Garnishing:

Apple Slices - a few
Cinnamon - a few Sticks

METHOD:

For Spiced Apple Tea:

Boil 2 Cups of Water along with Cinnamon Sticks & a Star anise in a small sauce pan.
Stir in the Apple Juice.
Leave this on a low flame for about 8-10 minutes or until heated through & fragrant.
Now, switch off the flame & add Tea Leaves or Tea bags into it.
Allow it to steep through.
Strain the Spiced Apple Tea & keep it aside.

For Serving:

Hot Spiced Apple Tea:

Place a few freshly sliced Apples in a serving Mug.
Add a Teaspoon of Honey.
Pour in the Spiced Apple Tea into the Mug.
Stir well & serve Spiced Apple Tea hot with a Cinnamon Stick.

Cold Spiced Apple Tea:

SPICED APPLE TEA

Chill the serving glass in the freezer for about 15-20 Minutes.
Can mix this drink in a Boston shaker.
Add a few Ice Cubes into the Boston Shaker.
Add a Teaspoon of Honey.
Shake it well until well combined.
Alternatively, can simply mix it up in the serving glass.
Place a few freshly sliced Apples into the glass.
Pour in the Spiced Apple Tea into the chilled glass.
Place a Cinnamon Stick into the glass.
Top it up with a few more Ice Cubes & serve Spiced Apple Tea chilled.

NOTES:

I have used home made Apple Juice in this recipe which had added sweetener in it.
Recipe for homemade Apple Juice will be updated soon in the blog.
Alternatively can use store bought Apple Juice or freshly squeezed Apple Juice.
So I have added just enough Honey to sweeten up the drink.
Sweeten this Tea with your preferred choice of sweetener.
Add any preferred spices like Cinnamon, Star Anise, Clove, Allspice etc.,
Can use Black Tea or Green Tea in this recipe.

HOW TO COOK CHEMMEEN VARATTIYATHU / PRAWNS ROASTED WITH SPICES

INGREDIENTS:

To Marinate:

For Shallow Frying:

For Sautéing:

METHOD :

NOTES:

Iftar & Eid Menu: Breaking Fast with Dates and Tea

Iftar & Eid Menu: Breaking Fast with Dates and Tea

"Feasting on Faith: An Iftar & Eid al-Fitr Culinary Journey from Tamil Muslim Cuisine"

Tamil Muslim Cuisine: A Legacy of Trade, Culture & Flavours

Why Kerala is the Ultimate Destination for Christmas and New Year Celebrations

INGREDIENTS :

Spices :

METHOD :

NOTES :

HOW TO COOK CAULIFLOWER STIR-FRY

INGREDIENTS:

For Cauliflower Stir-fry:

METHOD:

NOTES:

HOW TO COOK MADURAI KOTHU KARI MASALA

INGREDIENTS:

For Mutton Kothu Kari Masala:

For Kothu Kari Masala Powder:

For Garnishing:

METHOD:

For Kothu Kari Masala Powder:

For Madurai Style, Kothu Kari Masala:

NOTES:

"Sundal Podi – The Essential Festive Spice Powder for Delicious Navratri Sundal Recipes"

Why Sundal Podi is a Must-Have for Navratri

Step-by-step guide to make Sundal Podi - The Essential Spice Powder for Perfect Sundal Recipes

Ingredients

For Sundal Podi

Optional Ingredients

Method to Prepare Sundal Podi

Storage and Usage Tips

Additional Notes & Tips for Preparing Sundal Podi

Make Your Navratri Celebrations Stress-Free

Navratri Essentials

CHRISTMAS PARTY MENU IDEAS :

Cake & Wine

FIRST COURSE :

Appetizers/Starters

SECOND COURSE :

APPAM -STEW /MALABAR PAROTTA WITH CURRIES

THIRD COURSE :

GHEE RICE /CHICKEN MANDI WITH SIDE DISHES & RAITHAS

GHEE RICE /CHICKEN MANDI WITH SIDE DISHES & RAITHAS

FOURTH COURSE :

RICE SERVED WITH FISH/ SEAFOOD CURRY

MORU CURRY/RASAM

FIFTH COURSE :

Desserts :

PUDDINGS/SWEETS

MERRY CHRISTMAS & A HAPPY NEW YEAR !!!

SM

HOW TO MAKE SPICED APPLE TEA - HOT/COLD

INGREDIENTS:

For Spiced Apple Tea:

For Garnishing:

METHOD:

For Spiced Apple Tea:

For Serving:

Hot Spiced Apple Tea:

Cold Spiced Apple Tea:

SPICED APPLE TEA

NOTES:

Authentic Kongu Style Pallipalayam Chicken Fry Recipe

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