iqdigest

It was well past ten on a cold September night, i was all alone on the first floor of the three storied well compounded house of my in law down in suburbs I was not alone in the house though my sister was completing her last minute errands and the cleaning is pending.   we both finished our dinner a bit early that day and since I was on a holiday I normally rest most of the time there was only one television on the ground floor the house is the last in the deserted street opposite to that lane there was an almost empty ground a dilapidated stadium building which was half way constructed and left off some decade back because of some ligation on the property. The house we lived in was itself two decades old but only the ground floor was constructed the first and the second floors were raised later as we settled. The house is big with two huge gates for the car to enter its an old Am I usually occupy the room on the ground floor to sleep at night it had a single cot with hard mattress, an

This is one of my favorite, hope you guys like it too  J Ingredients : Almonds - 1/2 cup heaped Sugar - 3/4 cup Water - 1/2 cup Ghee  - 4 tbsp. Condensed Milk  - 1 tbsp. (optional) Milk - 1/8 cup + 1/8 cup Cardamom powder - a pinch(optional) Saffron - a tiny pinch Yellow food colour - a tiny pinch ( Optional – Only if you want Soly’s  Eye to pop out ) Increase the ingredients if you want make a big portion. Method : 1.         Soak almonds for 2 hrs. Then peel off the skin and make it ready. 2.         Then grind the almonds along with 1/8 cup of milk to a fine/semi coarse paste. 3.         Take another 1/8 cup of warm milk crush saffron and add it. Add the yellow food colour and set aside. 4.         In a pan - add sugar with water and let it boil until sugar completely dissolves. Then add the badam paste and stir it continuously to avoid lumps. Once it’s completely blended with the sugar syrup add saffron milk and condensed milk and mix well. If you are adding cardamom powder add it

Chettinad Chicken Curry Ingredients Chicken – Off-course ( You can increase the quantity of ingredients according to size of the chicken) Small onion 30 or big onion 2 Tomatoes-2 Garlic 20 pods and Lots and lots of LOVE…….. To Grind No 1: Ginger ½ inch piece Small onion-10 Garlic-10 pods Green chillies-2 Chilli powder-1 table spoons Coriander powder-2 table spoons To Grind No 2: Coconut grated-5 table spoons Cashew nut-5 Fennel seeds-1 teaspoon To Season: Cinnamon-2 pieces Fennel seeds-1 teaspoon Clove-2 Cardamom-2 Birinji leaf-little Mint leaf-handful Curry leaf little To Marinate: 1 teaspoon Samabar podi Salt-1 teaspoon Curd little Ginger garlic paste-1 teaspoon Procedure : 1.    Marinate the chicken for an hour before cooking. 2.    Mince the onion, garlic and tomatoes. 3.    Keep the kadai in the stove. Season the curry with the items given in To Season in 2 tablespoons of oil. 4.    Add the onions and saute with a pinch of salt for 3 minutes. 5.    When the onions tur