Category: Mullai’s
Mullai’s Recipes & Posts
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Tomato Onion Chutney
Combination of onion, tomato, coconut and pottukalai makes this scrumptious chutney. The consistency of this dish looks inbetween sambar and chutney so we at home sometimes.. call it Pottukadalai Sambar.
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COCONUT CHUTNEY RECIPE – Thengai Chutney – Easy Chutney Recipes
Coconut Chutney can be made in numerous ways, this is the simplest version. The colour of the chutney changes depending on the ingredients used. With Split roasted gram / Dalai / Pottukadalai playing a dominent role for this variety, makes it look pale white. Mostly this variety is served with Bondas and Bhajis.
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Konkani Fish Curry
Coastal Maharashtra (Konkan) is well known for fish dishes and famous beaches. Most of the dishes from this region include coconut and made in Indo-Europian(Portugese) style. This is one such Goan influenced fish curry.Kokum, a dry fruit with same sourcing qualities of tamarind is mainly used in most fish curry preparations. Unfortunately couldn't find this so I have used…
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Cranberry Pistachio Biscotti Recipe
Biscotti are Italian style cookies which are baked twice. Crunchy and crispy cookies with dry fruits and nuts, perfect for tea time. Absolutely no butter in this recipe so enjoy a big batch for Christmas.
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Cabbage Kootu
Kootu is a semi thick lentil gravy cooked with vegetables, often had with rice or roti. Here is simple kootu preparation using cabbage.
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Suryakala
This post is created just to show the shaping technique, so pls check Chandrakala for the full recipe.
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Chandrakala Sweet Recipe
South Indian stuffed sweet turnovers, similar to Surat Ghari. Though is called Chandrakala (Crescent Moon shape) in Southern parts, its nothing but the Ghari which we get in Western parts of India. Very famous in Surat, Gujarat and hence, its also known as Surati Ghari. Each region has it own unique stuffing and decorations, but…
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HOW TO MAKE KHOYA / MAWA RECIPE – HOMEMADE KOVA
Khoya / Mawa, is a dairy product used as a base for making many sweets and gravies. Milk is boiled and reduced to semi- solid state, which looks like a thick sticky mass. Based on the consitency, khoya can be classified into 3 types.1. Firm Khoya / Bhatti – Milk boiled and reduced to a thick paste…
