BLOGLOVING

Follow my blog with Bloglovin

PICS from VIJI'S KITCHEN

https://www.facebook.com/vijirodrigo

DUCK VADAVAM CURRY

DUCK ROAST

BEEF ROAST

SORRY !!!!

My apologies to those who are checking in to see my Blog........some of the images from my blog "Viji's Odds & Ends" have disappeared......I do not know how that happened!  I am trying to remove the image which is blocked and will upload new images for the recipes and other posts in due time. I had to upload the header also with a new image as the old one disappeared.

BEEF ROAST

 

Share

Viji's Kitchen

•  I have started a take-away food business from home, (Chennai, India) on the 10th of November 2013
• Orders can be take-away or home delivered on request.
• Orders should be given 48 hours in advance.
• Orders must be for a minimum of 4 persons upto 30.
• Cutlets will be charged per piece, and the curry items will be charged per dish.
• Prices will be given on request (as I have not worked out the costing).  I will do so as the orders come in.
• Payment method : Cash only.........on delivery.
•  Given below are the items I will be catering.

CHICKEN	BEEF	MUTTON	PORK	DUCK
Chicken curry	Beef steak Beef curry	Mutton Curry	Pork Vindaloo	Duck Vindaloo
Chicken Kurma	Beef vindaloo	Mutton kurma	Pork Vadavam curry	Duck roast
Chicken Masala	Beef roast	Mutton Cutlets	Pork roast (two ways)	Duck vadavam curry (Pondicherry)
Chicken Roast (3 ways)	Beef Cutlets	Mutton Chops	Pork Pepper Chops
Chicken chettinad	Beef Kurma	Mutton chilli fry	Pork ribs
Chicken Vindaloo	Beef pepper fry	Mutton pepper fry
Chicken pepper fry	Beef Chill fry
Chicken cutlets	Beef Devil fry

TURKEY	SEA FOOD	PICKLES	SANDWICHES	RICE
Turkey roast	Fish Tamarind curry	Prawn pickle	Chicken sandwiches	Fried Rice
Turkey vadavam curry (Pondicherry)	Fish Molee	Fish Pickle	Cheese sandwiches	Jeera Rice
	Fish fry	Brinjal pickle	Egg sandwiches	Coconut rice
	Fish cutlets			Mushroom rice
	Crab chilli fry (two ways)			Ghee Rice
	Prawn Masala Shark fish puttu

SPECIAL VEGETARIAN DISHES ON  REQUEST

Mobile Phone  98406 20271

MUSHROOM RICE

INGREDIENTS :
2 packets of button mushrooms
2 cups of fine rice (basmati)
4 cloves, a small stick of cinnamon
2 onions
2 slit green chillies (Optional)
a little pepper
a little oil (I used olive oil)

METHOD :
Fry the chopped mushrooms (should not get completely dry) in a little oil sprinkle a little salt and pepper
In a little heated oil put the spices and then add the green chillies and onions.  Fry until the onions are slight brown.
Wash the rice and add the fried ingredients to it.  Pour 1 to one and a half cups of water ( depending on the quality of rice) and put everything into a rice cooker.  When cooked remove into a serving dish and garnish with coriander leaves.

TRAVELING SPOON

Aashi Vel

22 hours agoSponsored

Do you know anyone traveling to India, Thailand or Vietnam this summer that wants an authentic, home-dining experience? If so, please share this post with any fellow food and travel loving friends or email me at: aashi@travelingspoon.com to get started. You can also view our launch page and signup for our newsletter here:http://launch.travelingspoon.com/

Traveling Spoon is a new company that creates meaningful travel experiences around food. We connect travelers with local, authentic food experiences - from cooking classes to market tours to home-cooked meals - in people's homes around the world.

We are passionate about food and travel and hope you can join us on our journey as we build this company. We are grateful for your support.

Love and happy eating,
Aashi Vel and Steph Lawrence, co-founders

 — with Stephanie Lawrence.

 

Share

IDLI POWDER

Ingredients

1.    Urad Dhal (Black gram without the black skin it will be white)…1 cup

2.    Kadalai Dhal (Bengal gram…..yellow)….half cup

3.    Dry red chillies………………10 to 15 depends how spicy you want it.

4.    Asafoetida..(the hard variety not pwder) …a small piece

5.    Sesame seeds………….2 tsp

6.    A few curry leave

7.    Rock Salt to taste

     METHOD

       Broil in all the ingredients one by one separately in a frying pan until it is golden brown            

     Then broil the asafoetida, sesame seeds and the curry leaves together. 

     POWDER EVERYTHING IN A MIXEE…………….should be a little coarse.

     Use with idli or dosai, by adding oil or ghee in it.

Share

VIJI'S RASAM

INGREDIENTS

1. 4 tomatoes
2. 2 tablespoons of Rasam powder (if you do not have Rasam powder then alternately grind coarserly 1tsp of cummin seeds, 1 tablespoon of whole pepper, 10 cloves of garlic……but this should be added at the end and with one boil must be removed from the gas)
3. A small lime size ball of tamarind (if you do not have tamarind 1 tbs of tamarind paste can be used)
4. 1 cup of chopped coriander leaves

For Seasoning

5. 10 cloves of crushed garlic if you are using Rasam powder (5 cloves if you are not using rasam powder)
6. 1tsp mustard
7. 1 tsp urad dhal (is black gram with the skin removed and broken in half)
8. 1 tsp cummin seeds
9. 2 dried red chillies (optional)
10. 4 tbs of oil
11. 1tsp of whole peper

METHOD:

Boil the the 4 tomatoes in one and a half litres of water with the rasam powder until the tomatoes are soft and split. (if you need less rasam  then use  1 litre of water, 3 tomatoes, 1 tbs of Rasam Powder and a little less garlic….everything else is the same)

Lower the heat of the of the water, and on another gas keep a frying pan (kadai) and put in the oil.  When it is fairly hot, pujt in the mustard, dhal, cummin seeds and peper.  After a few seconds when the mustards splutter add the crushed garlic when it is lightly brown, add the tomatoes from the rasam water and smash it up into the seasoning and fry it a little while.  Then add the rasam water and 3/4 of the coriander leaves and let it boil for a minute or two.

 (If you are using the alternate method when you are adding the water add the ground mixture and coriander leaves.  Stand close by and as soon as it starts boiling take it down.  In this method if it boils the rasam will turn bitter)

Garnish on top with the remaining coriander leaver before serving.

Share