English Tamil
Mustard -Kadugu
Cumin- Jeeragam
Fennel -Perumjeeragam/Sombu
Fenugreek- Vendhayam
Dry Red Chilli- Kaintha Milagai
Black peppercorns- Milagu
Corrainder seeds -Thaniya/Malli vidai
Sesame seeds- Ellu
Tymol seeds -Omam
Poppy seeds -Kasa Kasa
Bay leaf -Talishapattiri/Brinji elai
Cinnamon -Pattai
Cardamon -Yelakkai
Cloves -Krambu/Lavangam
Nutmeg- Jathikai
Mace- Jathipoo
Jawa peppercorn- Valmilagu/Thippili/Sinamilagu
Star Anise- Magambhu/Natchathira jeeragam /Anisu
Black Stone flower- Kalpasi
Asafoetida -Perungayam
Turmeric- Manjal
Tamarind- Puli
Saffron- Kungumapoo
Jaggery- Vellam
Mint- Pudhina
Corrainder leaves- Kothamalli
Curry Leaves- Karuveppilai
Spinach- Pasalai Keerai
Fennugreek- Vendhiya Keerai
Amarnath spined- Mulla Keerai
Agathi leaves- Agathi Keerai
Amarnath- Thandu Keerai
Sorrel leaves- Pulicha Keerai
Drumstick leaves- Murunga elai
Basil- Tulasi
TIPS:
Cut up onions for the week and store in the refrigerator
Make the idli/dosai dough for the week and then you have the option of either idli, dosai or idli uppuma or pongalam or utthapam, etc.
For the tomoto chutney, use the petite diced tomatoes in a can. Works great.
If not specifically stated, I’m using a rice cup to measure 1 cup
Make sure to cook the onion well before adding the tomotoe. The more roasted taste the better.
Adding salt to tomatoe will bring out the water.
300 grams = 1 ½ cups (rice cup)
Thursday, January 8, 2009
Pumpkin Gingerbread Trifle
Ingredients:
2 (14-oz packages gingerbread mix)
1 (5.1 oz) box cook-and server vanilla pudding mix
1 (30 oz) can pumpkin pie filling
½ cup packed brown sugar
1/3 tsp ground cardamom or cinnamon
1 (12 oz) container frozen whipped topping
½ cup gingersnaps, optional
Directions:
Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of the large pretty bowl. Pour ½ of the pudding mixture over the gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.
2 (14-oz packages gingerbread mix)
1 (5.1 oz) box cook-and server vanilla pudding mix
1 (30 oz) can pumpkin pie filling
½ cup packed brown sugar
1/3 tsp ground cardamom or cinnamon
1 (12 oz) container frozen whipped topping
½ cup gingersnaps, optional
Directions:
Bake the gingerbread according to the package directions; cool completely. Meanwhile, prepare the pudding and set aside to cool. Stir the pumpkin pie filling, sugar and cardamom into the pudding. Crumble 1 batch of gingerbread into the bottom of the large pretty bowl. Pour ½ of the pudding mixture over the gingerbread, pudding, and whipped topping. Sprinkle of the top with crushed gingersnaps, if desired. Refrigerate overnight. Trifle can be layered in a punch bowl.
Pound Cake (Paula Deen)
Ingredients:
½ pound (2 sticks) butter, plus more for pan
½ cup vegetable shortening
3 cups sugar
5 eggs
3 cups all-purpose flour, plus more for pan
½ tsp fine salt
½ tsp baking powder
1 cup milk
1 tsp vanilla extract
Directions:
With a mixer, cream butter and shortening together. Add sugar, a little at a time. Add eggs, 1 at a time, beating after each addition. Stir dry ingredients together in a bowl and add to mixer alternately with milk, starting with the flour and ending with the flour. Mix in vanilla. Pour into a greased and floured tube pan and avke for 1 to 1 ½ hours until a toothpick inserted in the center of the cake comes out clean.
½ pound (2 sticks) butter, plus more for pan
½ cup vegetable shortening
3 cups sugar
5 eggs
3 cups all-purpose flour, plus more for pan
½ tsp fine salt
½ tsp baking powder
1 cup milk
1 tsp vanilla extract
Directions:
With a mixer, cream butter and shortening together. Add sugar, a little at a time. Add eggs, 1 at a time, beating after each addition. Stir dry ingredients together in a bowl and add to mixer alternately with milk, starting with the flour and ending with the flour. Mix in vanilla. Pour into a greased and floured tube pan and avke for 1 to 1 ½ hours until a toothpick inserted in the center of the cake comes out clean.
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