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From The Frying Pan Food Blog

Ruth's Kulinary Khronicles.

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From The Frying Pan Food Blog | fromthefryingpan.blogspot.com Reviews
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Ruth&#39;s Kulinary Khronicles.
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2 the versatile housewives
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9 lifestyle
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ruth's kulinary khronicles,the versatile housewives,posted by,nehrruths,no comments,labels food,health,housewives,lifestyle,recipes,versatile,baked brinjal,the recipe,for garnish,garlic curds dip,simply sedap*,1 comment,indian ratatouille,labels aubergine
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From The Frying Pan Food Blog | fromthefryingpan.blogspot.com Reviews

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Ruth&#39;s Kulinary Khronicles.

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1

From The Frying Pan Food Blog: October 2014

http://fromthefryingpan.blogspot.com/2014_10_01_archive.html

From The Frying Pan Food Blog. Thursday, October 30, 2014. Simply Scrumptious Butter Crabs. 3 large crabs, cleaned, cut, washed and drained; 1 can evaporated milk; 3 tbsp. butter; 3 sprigs curry leaves; ½ tbsp. minced green chillies. Optional); 1/4 tsp brown sugar. 3 slices bread: Heat oil in a medium sized wok and when very hot deep fry the bread till brown and crisp on both sides. . Takes less than a minute. Drain and keep aside. Thursday, October 30, 2014. Tuesday, October 21, 2014. Oreo Biscuits- Ici...

2

From The Frying Pan Food Blog: Brinjal in Spiced Yoghurt

http://fromthefryingpan.blogspot.com/2015/06/brinjal-in-spiced-yoghurt.html

From The Frying Pan Food Blog. Friday, June 19, 2015. Brinjal in Spiced Yoghurt. Fried Brinjal Rings in Spiced Curds. 1 large brinjal, sliced into 5 rounds ( I used the round purple variety; 250 ml curds; salt; 1 tsp chilli powder; 1/4 tsp turmeric powder; 1 tbsp vinegar; salt to taste; oil for shallow frying. 1 clove garlic, smashed; coriander leaves for garnish- optional. If You Liked This Recipe Do Attend My Cooking Class. Friday, June 19, 2015. Subscribe to: Post Comments (Atom).

3

From The Frying Pan Food Blog: August 2015

http://fromthefryingpan.blogspot.com/2015_08_01_archive.html

From The Frying Pan Food Blog. Wednesday, August 26, 2015. Years ago, as children living in Bangalore, we had a neighbour who made delicious snacks for all festivals. As soon as we finished our tea at home, we would rush to her house where her Mum would give us all kinds of tasty protein snacks in cups made from dried leaves. Decades later, I think of her whenever I make this and remember the good times that we had. To Attend My Food Workshop CLICK HERE. Wednesday, August 26, 2015. Monday, August 24, 2015.

4

From The Frying Pan Food Blog: January 2015

http://fromthefryingpan.blogspot.com/2015_01_01_archive.html

From The Frying Pan Food Blog. Friday, January 23, 2015. 3 packets jelly - different colours; 400 gm Marigold Condensed Milk;. 3 tbsp unflavoured gelatin; 4 ½ cups boiling water; ½ cup cold water. Dissolve each packet of jelly crystals in half the quantity of boiling hot water mentioned in the instructions on the packet. I used 1 cup of boiling water for each packet. Pour into heat resistant boxes or glass bowls and refrigerate overnight. Next day unmould and cut into cubes or desired shapes.

5

From The Frying Pan Food Blog: May 2015

http://fromthefryingpan.blogspot.com/2015_05_01_archive.html

From The Frying Pan Food Blog. Monday, May 11, 2015. Apricots and coconut are two of my favourite ingredients and I am always trying out new combinations to see how they turn out. This was a successful attempt and enjoyed by those I served it to. It is quick to make and it is surprisingly delicious. To Make the Coconut Milk:. Grind the grated coconut in 2 cups warm water. Strain and keep aside. Mix two cups warm water with a 50 gm packet coconut powder. Beat together with a whisk to avoid lumps. The ligh...

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From The Frying Pan Food Blog

From The Frying Pan Food Blog. Sunday, November 26, 2017. This is going to be my last post on this blog. I have merged ' www.fromthefryingpan.blogspot.com. With my new website www.theversatilehousewives.com. Thank you for your support and do join me on my new site. Sunday, November 26, 2017. Thursday, February 16, 2017. Simply Sedap Baked Brinjal. 500gms baby brinjals, washed; ½ tsp Pink Himalayan Salt dissolved in 2 cups water; 2 tbsp olive oil; Pink Himalayan Salt to taste. For The Garlic- Curds Dip:.

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