10 septembre 2006

Marseille

La Baie des Singes - Marseille
Posté par aarathi à 16:14 - - Commentaires [0] - Permalien [#]

09 septembre 2006

Sambar-Onam special

 Okra Sambar Ingredients1 cup - Yellow lentils/Toor dal /Thuvaraparippu1/2 tsp turmeric powder3 shallots2 tomatoes15 ladies finger(Okra)1 tbsp Sambar powder1 tsp salt2 tbsp oillemon size tamarind pulpFor seasoning1 tsp mustard seedscurry leaves MethodWash & cook lentils with turmeric powder.Soak tamarind in water & keep aside for 10 min.Extract the juice.Heat oil in a sauce pan.Splutter mustard seeds,curry leavesFry chopped vegetables (okra & shallots ).Add sambar power & fry again.Add tamarind extract, chopped... [Lire la suite]
Posté par aarathi à 22:02 - - Commentaires [0] - Permalien [#]
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08 septembre 2006

Pachadi-Onam Special

Courgette Pachadi Ingredients1/2 tsp cumin seeds1/2 tsp musturd seeds 2 tbsp grated coconut2 courgettes (Zucchini / Italian squash)1 tsp salt1 green chilli1 tsp chopped ginger2 curds (125g each)1/2 tsp  cumin powderFor seasoning1 tbsp grated coconut1 tsp mustard seeds1 dried red chillicurry leaves Method Grind the first three ingredients into smooth paste & keep aside (2 tbsp coconut, musturd & cumin seeds)Peel courgettes & cut into small pieces.Cook courgette in a bowl of water with chilli & ginger. Add the... [Lire la suite]
Posté par aarathi à 17:36 - - Commentaires [0] - Permalien [#]
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06 septembre 2006

Pappadam & Pazham,Onam special

Pappadam & Pazham ( Choyyi's pudding) Pappadam's are  made of urud dal. U can get it from Indian Grocery shop.Deep fry pappadams in hot oil & drain it in a kitchen paper. Crush the crispy pappadoms ito small bits (with hands) & keep aside.Mash bananes & sprinkle pappadam bits over it.Add 2 tsp ghee & some sugar. Enjoy ! A simple kerala desert appreciated by young & old. In malabar area it's called "Choyyi's pudding ".          
Posté par aarathi à 10:18 - - Commentaires [0] - Permalien [#]
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05 septembre 2006

Avial-Onam special

Avial(Kerala Speciality)ingredients3 tbsp grated coconut / dessicated coconut1 tsp cumin seeds1 green chilli1/2 tsp turmeric powder1 tbsp watercurry leaves***1 small carrot1 small courgette50 g french beans3 tbsp yogurt3 tbsp coconut oil / veg oilsalt to tasteCurry leavesMethod Blend first six ingredients in a mini food processor & keep aside. Don't make a paste.Cut the vegetables in strips ( as shown in photo).Heat a sauce pan with 2 tbsp oil.Fry curry leaves & carrots. Then add other vegetables & fry again.Add the... [Lire la suite]
Posté par aarathi à 15:02 - - Commentaires [0] - Permalien [#]
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05 septembre 2006

Festival d'Onam.

Onam - Fête de la moisson dans le Kerala.
Posté par aarathi à 09:10 - - Commentaires [1] - Permalien [#]

03 septembre 2006

Le temple hindou de Paris.

Le Grand Festival annuel du dieu à tête d'élèphant Ganesh. Sri Manicka Vinayakar Alayam First hindu temple in Paris. (founded in 04/02/1985)72, rue Philippe de Girard,75018 - Paris.====================================================                
Posté par aarathi à 21:21 - - Commentaires [2] - Permalien [#]
03 septembre 2006

Fête de Ganesha à Paris Septembre 2006.

Fête de Ganesha à Parisenvoyé par Nawal
Posté par aarathi à 19:27 - - Commentaires [0] - Permalien [#]
01 septembre 2006

Nice - "Promenade des Anglais"

Nice - Capital of French Riviera "Promenade des Anglais" of Nice is really impressive with it's turqoise coloured water. This glitzy summer resort is situated in the south-eastern part of France called Côte d'Azur.
30 août 2006

Fig Fudge

  Fig Fudge / Fig Halwa Ingredients75 g jaggery / refined molasses . (15 pieces)2 tbsp water1 soup bowl mashed fresh fig ( 25 figs )2 tbsp flour1/2 tsp cardomom powder 50 g butterRasins & Cashews MethodGently heat jaggery & water to make a thick syrup.Strain it & keep aside. Mash figs in a food processor. Heat a sauce pan with butter. Fry raisins & cashews until golden brown. Keep aside.Add mashed fig, jaggery syrup & flour.Stir continuosly without any lumps. When the mixture thickens add cardomom powder... [Lire la suite]
Posté par aarathi à 18:43 - - Commentaires [0] - Permalien [#]