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UPPADAI

Ingredients Rice Flour                   2 cups Lobia                          One table-spoon Coconut                      half coconut cut into bits Green chillies              6 – [...]

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Pazha kesari (Fruit Pudding)

Ingredients Seedless Grapes – 50 grams Pineapple (chopped) – 2 slices Banana (chopped) – 1/2 cup White or brown sugar 0 1/2 cup Semolina – 1/2 cup Cardamom powder – 1/2 teaspoons Ghee – 8 tablespoons Method Over a medium flame stir the semolina briskly for two to three minutes. When it turns light golden [...]

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Badam Halwa

Ingredients Almonds – 11/2 cups Sugar – one and a three quarter cups Milk – 1/2 cup Saffron – a few strands Ghee – 1 cup Method Soak the almonds in hot water for 30 minutes. Peel and blend into a coarse paste, using very little milk and set aside or soak the almonds in [...]

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GYPSY PIE

Rice Rice – 250 gm Ghee or refined oil – 2 tablespoon Cloves – 3 Green cardamoms – 2 Caraway seeds – 2 tsp Salt – to taste Pepper – 1 tsp Sugar a pinch of saffron – 1 tsp Milk – 1 cup Green food colour – 2 – 3 drops Mince Onions – [...]

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SAVOURY FRIED RICE

Fried rice mixed with chicken, prawns, eggs, sausages and vegetables – some commonplace, some exotic – is a meal in – one dish that is simple to prepare and delicious to eat. Rice – 2 cups Refined oil – 5 tablespoon Sheeled prawns – 1 cup Eggs – 2 Salt and pepper – to taste [...]

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SICILIAN RICE BAKE

Quick and delicious; an economical 1 dish dinner with rice and chicken. Basmati – 1 cup Chopped celery 1/2 cup Shelled green peas – 1 cup Stock – 2 cups Salt – 2 tsp Butter or refined oil – 2 tbsp Diced cooked chicken – 1 cup Flour – 2 tbsp Pepper – 1 tsp [...]

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PAELLA VALENCIANA

One of the glories of spain, paella has gained popularity all over the world. Traditionally, paella would be prepared in a special paella pan that is shallow with sloping sides and double handles. However, any wide, flat bottomed skillet will do. Paella is typically brought to the table in the skillet and served directly from [...]

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NASI GORENG

Singapore is the gastronomic melting point of three culinary cultures – chinese, Malay and Indian. From this melting pot has emerged a delightful blend of food unique in style and taste. A great way of using left over rice, nasi goreng used to be a populat breakfast dish in Singapore. It can also be treated [...]

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JAMBALAYA

Chicken, ham and peas make a fine flavour combination in this tasty rice dish. A contribution of the Creole cuisine. Cooked boneless chicken – 2 cups Diced ham – 1/2 cup Shelled prawns – 1 cup Rice – 1 cup Large tomatoes, chopped – 2 Stock – 2 cups Capsicum, deseeded and chopped – 1 [...]

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LIPARI PIZZA

This is quite instant. No waiting for the yeast dough to rise, no punching and kneading hard till the arms ache. Base Boiled rice – 2 cups 50 gm. Flour mixed with 1/2 tsp. baking powder Eggs – 2 Salt and pepper – to taste Butter – 2 tablespoon Topping : 1 Large onions, sliced [...]

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