Ellipaya Karam ~ Garlic Dry Chilies Powder

Ellipayalu, ellipayalu, ellipayalu!! I could not think or go past ellipayalu for ‘E’. Ellipayalu or elligaddalu are garlic. If you are following my blog regularly you would know how liberal I am with it’s usage! Before going any further, let me warn you, today’s post is loaded with pictures, a total of 8. There are […]

Salsa Roja from Mexico

Salsa Roja is a red sauce from Mexico. It is used to make enchiladas and can also be served with corn chips or tortillas. There are many versions of this salsa online. The main ingredients though, are tomatoes, chilies, garlic, onion and cilantro. One method of making this salsa is to puree all the ingredients […]

Harissa from Tunisia

Harissa is a spicy red chili sauce from Tunisia. It is also common in Algeria, Libya and Morocco. Red chilies, coriander seeds, cumin seeds, garlic cloves and herbs are ground together to a paste to make this sauce and oil is used as a preservative. it is the national condiment of Tunisia and the largest […]

Tomato Coconut Chutney

For the last day of the marathon, I made another condiment, tomato coconut chutney. I saw this chutney on yesterday’s Sanjeev Kapoor’s Khana Khazana. I tuned into the show just before it concluded and he had a South Indian specials and this tomato thokku (as he called it) was part of the menu. I usually […]

Vangibath Powder

During the 7 day marathon, Harini’s theme was rice varieties and she used vangibath powder in 2 or 3 rice varieties that she prepared. Couple of other bloggers also used it in their rice dish. I was surprised to see the versatility of the powder. Vangibath is a rice preparation made with brinjals or eggplant […]

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