Tadka Times

Tadka Times

  • Egg Briyani

    – Add oil in a pan and saute thinly sliced 1 big onion to golden brown and keep them aside – Add oil in a pan and add 1/4 tsp turmeric powder, 1 tsp red chilly powder, 1/2 tsp curry masala powder, 1/4 tsp salt and add the slit boiled eggs and saute for 2…

  • Aviyal

    – Cut white pumpkin, drumstick, carrot, beans, yam, chow chow and cluster beans into lengthwise pieces – Grind coconut, cumin seeds and green chillies into a fine paste – Boil all the above veggies in pan by adding little water and little salt by closing the lid – Add the coconut paste to the above…

  • Pepper Rasam

    – Heat a pan, dry roast black pepper corns and cumin seeds, till the aroma arises and let it cool – Grind it to a coarse powder – Chop the tomato finely. Add it to 2 cups of water and mash it well with your hands. You can also grind the tomato in a mixie jar…

  • Mint Rice

    – Grind half an onion, 2 green chillies, small piece ginger and mint leaves with little water to a fine paste – Add oil in a pressure cooker and sauté 1 cloves, 1 cinnamon, 1 bay leaf, remaining chopped onion and the mint paste – Sauté till the raw smell goes and add boiled green…

  • Idli Podi

    – Add few drops of oil and sauté 200 gms black urad dal, 100 gms bengal gram, chutney ladle quantity pepper, chutney ladle quantity black or white sesame seeds (roast without oil), more quantity of 10 round sized asafoetida cake, curry leaves, rock salt, 25 spicy red chillies or 30 less spicy red chillies (should…

  • Puli Kuzhambu

    – Without adding oil in a pan, dry roast 1 tbsp coriander seeds, 1 tbsp pepper, 1 tsp bengal gram, 1 tsp urad dal, 1 tsp toor dal, 1 tsp rice, 1/4 tsp fenugreek seeds, 3 red chillies, 1/2 tsp cumin seeds and 2 tbsp fresh grated coconut – Grind the above in to a…

  • Thattai

    – Add 1 cup rice flour, 2 1/2 tbsp roasted gram flour, soaked bengal gram, chopped curry leaves, asafoetida powder, red chilly powder, crushed pepper powder, smashed garlic cloves and salt – Knead it to a slightly stiff dough – Make it to equal sized balls and flatten it – Prick few holes with fork…

  • Ragi Semiya Upma

    – Boil required quantity of water in a pan and add raagi semiya, little oil and salt to it – Once the semiya is half cooked, drain the water – Steam cook the half cooked semiya in idli pan – Once it’s ready, cool the semiya – Chop carrot, beans and onions into small pieces…

  • Onion Paratha

    – Mix finely chopped onions, green chillies, coriander leaves, red chilly powder, chaat masala powder, curry masala powder, cumin powder, coriander powder, cumin seeds, carom seeds and salt – Keep this as a stuffing while doing parathas

  • Pakistani Lamb Curry

    – Marinate mutton in curd and turmeric powder for sometime – Grind ginger, garlic, coriander seeds, cumin seeds, red chillies, poppy seeds and coconut to a fine paste – Add oil in a pan and sauté onion, capsicum and tomato – Add the grinded paste, marinated mutton, salt, water and cook until done