Mullai’s

<p>Mullai’s Recipes & Posts</p>

HOW TO MAKE HOMEMADE INDIAN YOGURT (Curd, Perugu, Dahi, Thayir)

Mullai July 7, 2008 22595 25 Comments
Facebook Posts

What could be more satisfying than rice topped with a scoop of fresh yogurt served with an array of pickles on the side ??? This magical yogurt making process wonders many even though this is a routine in many households back home…in particular, all first timers, newly wed girls…. just pondering over Google for help, considering it to be a difficult task. But in reality, its just a few steps away. After a relaxing break, here comes the most healthy, all natural and nutritional white wonder from my kitchen.

Brief Break

Mullai June 24, 2008 4483 25 Comments
Miscellaneous

Dear Friends,

I will be taking a short summer break for the next couple of weeks and my postings will resume on July 07 2008. However members who wish to share can continue with recipe contributions and forum topics. Thanks for stopping by and catch you soon with exciting new recipes. Have a great summer!!!

Mullai Madavan.

Boondi Laddu Recipe – Boondi Ladoo recipe – Diwali Sweets

Boondi ladoo
Mullai June 19, 2008 29106 51 Comments
Desserts

Laddus made with besan boondi soaked in sugar syrup, this item needs no introduction…. you have exact measures and pictorial steps to walk you through…. grab your pots and pans and start making these laddus.

Boondi Laddu / Besan Boondi laddu / Laddu / Sweet Boondi Laddu

Kale Kootu

Mullai June 17, 2008 8626 9 Comments
Accompaniments

Kale is one tough leafy vegetable with woodsy stalks and chewy leaves similar to Murungai Keerai, leaving us with few recipe options. Cooking this with lentils was considerably easy for intake with minimal effort. Tried this with Bengal gram, following traditional kootu preparation and had no problem with picky eaters.  Fresh kale (green or purple) belong to the Wild cabbage / Broccoli family, rich in anti-oxidants with high nutrition content. These type of veggies usually get a red carpet welcome in my kitchen and will be honoured with lentil studded crown.

Chilli Gobi – How to Make Chilli Gobi

Chilli Gobi
Mullai June 12, 2008 17323 39 Comments
Accompaniments

Chilli Gobi is an appetizer or starter commonly found in restaurant menus. This is similar to cauliflower manchurian except its extremely spicy, more Indianised. Unlike manchurian this is not a chunky or wet, this is very dry with less saucy stuff.

Chilli Cauliflower / Sauteed Gobi / Chili Gobi / Restaurant Style / Dry Indian Manchurian / Spicy Chilli Cauliflower / Cauliflower Stir fry

Shrimp Okra Sambal

Mullai June 11, 2008 6579 12 Comments
Malaysia

Sambal is a condiment used in Indonesia, Malaysia, Singapore, Sri Lanka and some parts of Southeast  Asia, usually made with variety of Chili peppers. This has got numerous varieties and varies with every region. My preparation is a fusion style Sambal / Sambol covering traditional taste. Most Indonesian sambol includes shrimp paste or dry ground shrimp and I've substituted with fresh ones. You can also use store bought sambal paste.

Okra Sambol / Shrimp Bhendi Udang / Sambal Olek / Prawn Okra Curry / Shrimp Okra Curry / Ladys finger / Indonesian / Sri lankan / Malaysian

Sweet Apple Cider

Mullai June 7, 2008 4202 5 Comments
American

Freshly squeezed apple juice is also called as sweet cider, mostly this is pasteurised for long life and sold in supermarkets under refrigerated section. Here my recipe is for fresh sweet cider with thick cloudy apple juice which retains most nutrients when compared to filtered store bought juice. There's always a negative factor for unpasteurized fruit juices concerning E-coli, but if done in an hygienic way this could be avoided. Moreover this recipe of mine is good for immediate consumption, if you fear contamination then heat this juice, cool and refrigerate.

Chettinad Mutton Curry

Mullai June 6, 2008 19897 33 Comments
Chettinad Cuisine

Chettinad cuisine doesn't need much introduction… its widely popular and known for its spice indulgence in any curry. Here is a preparation with mutton / goat meat made with my special chettinad blend. This is close to my chettinad chicken except have made some additions and entire masala is pressure cooked with meat.

Mutton Curry / Mutton Chettinad / Authentic Chettinad Cuisine / Goat Meat Varuval / Mutton Kuzhambu / Lamb / Mutton Masala / Chettinad Masala

SORAKKAI MASALA CURRY RECIPE

Mullai June 4, 2008 16293 13 Comments
Accompaniments

Chunky bottle gourd curry made with simple ingredients, a good accompaniment for sambar , rasam or curd rice. We at home call it "Kaai Modthai" meaning heavy veggie mass or heavy stuffy curry that is usually prepared on Vegetarian days of the week.

Tamil to English — Sorakkai ~~~ Bottle Gourd , Curry here refers to slightly dry chunky preparation with little masala sticking to the vegetable.

Bottle Gourd Curry / Sora Kaya Curry / Lauki Curry / Doodhi Curry / Dudhi / Sorrakkai / Anapakaya

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