Feast For Your Tummy

 Greetings!!!!! Welcome to FEAST FOR YOUR TUMMY's blog page. Best Homemade food is always a FEAST FOR YOUR TUMMY. I have Shared a ONION THEEYAL recipe (click or recipe) with you...... RECIPE NOTE:   Onion is the widely used vegetable everywhere.Most of the Indian recipes are made using onions. There are alot of health benefits as well. Onions are very helpful in building immunity. Using onion we can make many variety of Gravy, thuvaran and much more. In this blog I have shared with you a recipe known as ONION THEEYAL. I am not sure about what it is actually called. But it is known to us as ONION THEEYAL. Whenever we find no time in making any side dish for Chappathi, Onion theeyal will be our choice. It is just the onion, sauted along with some spice powders.It is a instant side dish that goes really well with Chappathi. Here is the recipe, it is so simple. Give it a try. BRIEF RECIPE: In a Kadai - Oil - Onion - Chilli Powder - Garam Masala- Cumin Powder - Coriander Powder -S...

PALAK MUSHROOM GRAVY Greetings!!!!! Welcome to FEAST FOR YOUR TUMMY's blog page. Best Homemade food is always a FEAST FOR YOUR TUMMY. I have Shared a healthy PALAK MUSHROOM GRAVY recipe (go to recipe) with you...... RECIPE NOTE: Palak Keerai known as Spinach in English is a leafy green Flowering plant. The leaf part of the plant is edible . It contains a lot of Nurients. It is rich in Iron,Calcium and Vit-K.This can be taken as soups or can be added along with chicken gravy, mutton gravy and so on. For vegetarians it can added along with Mushroom and Paneer. In this recipe i have used mushroom. Mushroom are a very good substitute for people who try avoiding Meat. Mushrooms along with Palak is a very good combination, a healthy combination as well. Here is the recipe of PALAK MUSHROOM GRAVY, give it a try. BRIEF RECIPE: In a pan - Add Water - Add cleaned Spinach - Boil - drain - Make Paste- In Pan - Add Onion - Tomato- Cashews - Ginger - Garlic - Red Chillies - Saute - Make paste...

RECIPE NAME : HOME MADE MAYONNAISE RECIPE TYPE : SIDE DISH NO.OF. SERVING : 2 PREP TIME : 10 MINS BRIEF RECIPE : VERSION 1 IN MIXER - MILK - OIL -SALT - PEPPER -LEMON JUICE. Greetings !!!!!! WELCOME TO MY PAGE !!!!! NOTE ABOUT THE RECIPE: Mayonnaise, known as mayo is basically a sauce or can also be used as dip for french fries, nachos.It can also be used as a dressing for sandwiches, burgers etc. The origin of Mayonnaise is Spain and France. A traditional Mayonnaise is made from raw eggs, vinegar and olive oil. The basic ingredients are added in a bowl and using a whisk its beaten for a specific time because of which some emulsification happens and it forms a thick consistency. As there is a saying that raw eggs are not so good for consuming, In this recipe we have replaced egg with milk. A home made product is always a right pick. Made this Mayonnaise with the left over milk and it turned out to be a success.  I used it as a dressing for the veg...

MUTTON THOKKU-MUTTON MASALA - SOUTH INDIAN STYLE MUTTON GRAVY-SPICY MUTTON THOKKU RECIPE NAME: MUTTON THOKKU/MUTTON MASALA DRY RECIPE TYPE:LUNCH NO.OF. SERVING:4 CUISINE TYPE:INDIAN PREP TIME:45 MINS BRIEF RECIPE: BOIL THE MUTTON - IN KADAI- ADD OIL- ADD WHOLE GARAM MASALA-FENNEL SEEDS-CURRY LEAVES-ONION(GOLDEN BROWN)-GINGER GARLIC PASTE-TOMATOES-SPICE POWDERS-BOILED MUTTON-MUTTON STALK-COOK TILL DRY-GARNISH- SERVE HOT.

RECIPE NAME: BRINJAL CHOPS/BRINJAL GRAVY RECIPE TYPE: SIDE DISH NO.OF. SERVING:4 CUISINE TYPE:INDIAN PREP TIME:30MINS  BRIEF RECIPE: IN KADAI- OIL-FENNEL-JEERA-PEPPER CORNS-ASAFOETIDA- METHI SEEDS-MUSTARD SEEDS-CURRY LEAVES-ONION- GINGER GARLIC PASTE-BRINJAL-SPICE POWDERS-PEANUT PASTE-TAMARIND PULP-SALT.

RECIPE NAME: EGG MASALA ROAST RECIPE TYPE: LUNCH/SIDE DISH NO.OF.SERVINGS: 4 CUISINE TYPE: INDIAN BRIEF RECIPE: TAKE PAN-OIL-GINGER GARLIC PASTE-CURRY LEAVES-SPICE POWDERS-SALT-EGG-TOAST-SERVE HOT.

RECIPE NAME: CAULIFLOWER PAKODA/ GOBI 65 RECIPE TYPE: STARTER NO.OF.SERVINGS: 4 MARINATION TIME: 1-2 HRS PREPARATION TIME: 15-20 MINS BRIEF RECIPE: CLEAN AND SOAK CAULIFLOWER-PREPARE THE BATTER-CURRY LEAVES- MARINATE FOR AN HOUR-TAKE OIL IN KADAI- ADD ONE BY ONE-FRY TILL GOLDEN BROWN-SERVE HOT.