Monthly Archives: September 2013
Not all recipes you try from a blog/book/cookery-show turn out to be tasty. I lately tried a Roasted gram Chutney recipe from a book and it turned out to something that tasted like Asian paints exterior emulsion . That’s the downside of hunting and trying out unknown recipes, especially if it did not include any elaborate pictorial instructions. In such cases, I better skip making the recipe or postpone the idea of trying it. However, there are recipes that exist in magazines and books that run to just 2 lines, but the resulting taste will be yummy-licious, just like this Carrot Chutney recipe ! Being a Recipe blogger, I just cannot copy-paste the recipe from that book. Moreover, there exists no recipe in my blog that would run to just 2-lines. [He heeee… my readers would know this ] I don’t know if you remember, we used… Continue reading »
When my siblings and I used to be younger,Amma makes Biryani very rarely. When it comes to making biriyani at home, the whole family gets together in the kitchen, everybody pretending to help mom . Mom starts by dictating a big list of ingredients, while the sister writes them on a lonngggg sheet of paper. When the father makes a big fuss in going to the market or the stores on other days, he gets ready almost immediately on this particular day knowing the menu. He kick starts his bike, waiting for the complete list and the market bag. He then returns with at least half the market stuffed into a sack bag, buying all and other items that were not in the list too! Mutton, Chicken, Biryani rice, Onions, Tomatoes, Chilies, Cashews, Coconuts, Banana Leaves, Mint leaves, Coriander leaves, Chicken-65 masala, ice creams, betal leaves etc… Continue reading »
One of my uncles says, You can make ‘chutney’ with anything edible! just add chilli and something sour and a bit of sweet and salt of course. It’s similar to LIFE! 🙂 He suggested GoJingalala to go exotic and try various chutneys with different produce… even with horse radish and wood apples . I kinda postponed to implement his suggestions in my chutney recipes until I encountered quite a lot of funny but tasty chutney recipes in a cookbook from where I picked this coriander seeds chutney and ginger chutney. I’m now all set to try out chutneys with various other produce too, say, apple chutney, radish chutney, cabbage chutney, carrot chutney, chowchow chutney, Gooseberry chutney, snake guard chutney, bottle guard chutney and so on. Apart from this list, my mom makes few other unusual chutneys like Pirandai Chutney and Thoothuvalai thogayal. In Madurai, we get fresh brunches of Pirandai… Continue reading »
I do not have much to talk about this Inji Chutney Recipe (Ginger Chutney recipe) since it’s taken from the same magazine supplement like this Coriander seeds Chutney (Whole Dhaniya Chutney). I’ve tried many recipes from cookery shows but seldom tried any from magazine supplements. It’s because the recipes in magazines won’t have Step-by-step pictures . They wont have any detailed cooking instructions. We’ll have to imagine and cook whatever their instruction says . And the book from which I picked these chutney recipes was no difference. But still, I thought, why not give it a shot? Such a thought brought in this healthy Fresh Ginger chutney to my kitchen . So what made me to stack this Ginger root chutney to my blog’s Chutney aisle? It’s its intense flavorful taste: While the tamarind takes care of the tartness, the ginger and the garlic cloves take care of… Continue reading »
Huh… these days I can see myself transforming into a cookaholic wife, for, the husband asks for ‘variety’ in taste. So I had to incarnate in the form of …say… a Marie Curie! Experimenting with different produce…. different recipes….different cooking techniques and so on in my kitchen lab…! The best part is when my Pierre Curie [yeah, you should understand it’s the husband] assist me with some ideas and cooking tricks into the dishes! Being a blogger you should understand that I cook with a camera hanging from my neck, holding it for a perfect shot every time I add in any ingredients during the cooking process. While my eyes will be glued to the camera’s viewfinder and my right hand glued to the shutter release button, I will be needing assistance in, say, to spoon the ingredients into the wok or to grab the right spatula from the kitchen… Continue reading »
You’re Welcome. Yes, you’re welcome! Because I know I’m going to get loads of paper garlands from my readers with THANK YOU notes written in it 😉 This Chicken Breast recipe is going to get an overwhelming response like how my Pepper Chicken Fry recipe did!There used to be days when we used to enjoy Chicken Tandoori for most of the week-end nights. We somehow got bored of it and desperately wanted to have a different recipe to marinade the Chicken. Thus came this Simple, Quick and easy Chicken rub recipe. Preparing this Chicken marinade or the Chicken rub is no big deal. It is a ‘No-Grind’ marinade recipe. All it needs is fresh Lemon or Lime, for the zest and the juice. Yes we’ll be using both the juice and the essential oils from the lemon/lime skin (lemon/lime zest) along with some cracked pepper and finely minced garlic. You must know… Continue reading »
Wishing the Readers, Visitors, Friends and Peers of CookingJingalala a Very Happy Vinayagar Chathurthi. We rolled some Patra for Lord Ganesh this year. He got impressed very much and promised to grant all my wishes . Mangala from Cooking.Jingalala.Org Eat Well !