Pixeleye

28/05/2018

Pixeleye l Bala Karthie Jayagaran
O Allah ! Make upcoming Ramadan
Blessed and life changing for us

06/02/2018

Amma food !!.... Tasty and heathly meals.. kappa, fish fry and curry, kallumakaya fry & masala, raita ..

Pixeleye l Bala Karthie Jayagaran

22/01/2018

Raw Sea Mussel..
Pixeleye l Bala Karthie Jayagaran

20/12/2017

Poovar Island Resort - Floating Cottages

26/11/2017

21/11/2017

13/11/2017

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Yum! Quail Egg Roast (Kadda)

INGREDIENTS:
20 Boiled eggs
3 thin chopped onions
2 tomatoes cut into small cubes
Fresh curry leaves
2 tbsp of coconut oil
1, 1/2 tsp of red chilli powder (adjust to taste)
1/2 tsp of cumin powder (jeerakam powder)
1 tsp of coriander powder (malli powder)
1/4 tsp of turmeric powder
1/4 tsp of black pepper powder
2 green chilies
3 tbsp of finely chopped coriander leaves (cilantro) for garnish
2 tsp of freshly crushed garlic
1 tsp of grated fresh ginger

INSTRUCTION
In a pan, add the coconut oil and mustard seeds. When the mustard seeds start to pop, add the sliced onions and curry leaves.

Roast the onions on low heat until uniformly light brown in color. Now add the ginger and garlic and sauté for 30 seconds until fragrant. Then add all the spices – chili powder, jeera powder, coriander powder, turmeric, and pepper. Fry for a minute on low heat.

Next, add the cubed tomatoes and green chilies (if using) along with some water. Remember to adjust the level of heat you’d prefer. Cook this dish until the tomatoes are soft. This takes about 7 mins or so. When the tomatoes are cooked, add chopped coriander leaves and salt. Now add the boiled eggs and mix it well for 5 minute.
All done! Serve Quail Egg Roast with any side of your choice.

24/02/2017

Tradition of Thanjavur # Handmade Terracotta # Thanjavur Thalayatti Bommai # InstaVideo

10/01/2017

Urs - Mosque at Vizhinjam Harbour

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26/12/2015

# Merry christmas #

31/08/2015

Onam pageantry 2015

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