a record of my culinary activities.
Showing posts with label dumplings. Show all posts
Showing posts with label dumplings. Show all posts
Monday, February 10, 2020
Wednesday, March 28, 2018
German roast beef - 2 kinds
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| Fuhrmannsbraten - cARTER'S ROAST |
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| Sauerbraten with potato dumplings and pickled beets |
Kozhukkatta and Peecham pidi
Nazrani Palm Sunday specials. Kozhukkattas are rice flour dumplings with a sweet coconut filling . The sweetener can be regular sugar or jaggery. and Peecham podis are made with mildly sweet rice-flour-coconut dough, steamed.
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Kerala Kanji unlimited — comfort food #1
Malayali’s Kanji or Kangee is the best when made with our traditional “matta” rice - the plump, brown- streaked parboiled variety. The Chin...
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Growing up, we used to get these yellow flower shaped cakes back home. I loved the taste and the aroma of those. They still make something ... -
Nazrani Palm Sunday specials. Kozhukkattas are rice flour dumplings with a sweet coconut filling . The sweetener can be regular sugar or jag... -
Malayali’s Kanji or Kangee is the best when made with our traditional “matta” rice - the plump, brown- streaked parboiled variety. The Chin...