Here is a listing of recipes from my blog post.
Baking
Cupcakes
Better than Wonder Bread
Cranberry Pecan Bread
100% Whole wheat bread
Oatmeal bread
Sweet wheat bread
Black forest pumpernickel bread
Whole wheat bread
Homemade pizza from scratch
Organic chocolate chip muffins
Healthy granola bar
Desert
Mango kulfi
Mango ice cream
Mango lassi
Indian Cooking
Libby’s chick peas curry
Chapati dough for bread machine
Spicy pepper chicken
Red Chori Bean Curry/Thatta Payir Kuzhambu
omega-3 fortified Dosai
Tilapia ‘n gravy
Karuppu kondai kadalai puzhi kuzhambu
Beets ‘n rice
Misc
Bircher muesli aka Swiss Oats
Homemade whipped cream
Broccoli Salad
Healthy Oatmeal Pancake
Egg drop soup
Hearty Black Bean Soup
Easy oven baked Tilapia with Cucumber salad
Tofu & vegetable stir fry
[…] This is a real spicy grounded black pepper chicken. Another recipe contributed by my other half – all Indian recipes in my blog posts are her contributions – when it comes to Indian cooking I’m her […]
Dear Sasi,
Greetings from Adelaide, Australia.
Mum has a curry-leaf plant growing in her garden here, and for the last two months it has been full of berries!
I have eaten the ripe (dark purple) berries. fresh from the plant – it is sweet and I love its ‘curry-leaf’ flavour! I have dropped some of them into Mum’s curry, and found that the seed (green in colour) soften and has a ‘nutty’ texture. I ate them and I found them fairly palatable. Everyone else to whom I’ve offered the berries (cooked or uncooked), however, have been rather apprehensive – they are afraid that these berries may be poisonous, as they have never ever heard of curry-berry in Indian curry!
Therefore, the IMPORTANT question: Are the berries safe, and are they used in Indian cooking?
If so, would you please recommend some recipes.
I look forward to hearing from you.
Regards,
Suan