Hello

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I am a foodie and love to eat. I browse for new recipes on the net and mix those with my ideas for a wonderful dish. why not share my interests with other passionate foodies just like me. So here is my new  food blog. Aroma of Agape---- The aroma of an agape meal!!!!!!

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PESAHA APPAM/ INDARI APPAM

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INGREDIENTS Rice flour- 2 1/2 cups Urad dhal- 1/4 cup( soaked for 3-4 hours) Coconut-1 cup Shallots- 5 -6 Garlic- 2 cloves Cumin-1/4th tsp Salt Water METHOD Grind soaked urad dhal to a fine fluffy paste. Grind shallots and garlic to a fine paste. Grind coconut and cumin seeds to a course consistency. Mix the all  the ground ingredients with the rice flour along with salt. Mix with water to form a thick batter( slightly less thicker than that of idli batter) Keep the batter for 3 hours pour the batter into a plate  Make a cross with the palm sunday palm leaf and place in the middle. Steam till done
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WHEAT BERRY PAYASAM

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INGREDIENTS Wheat berries- 1cup Jaggery- 3cups Thin coconut milk- 2cups Thick coconut milk- 1 cup Cardamom powder- 1  tsp Dry ginger powder- 1tsp Condensed milk- 2 tbsp Salt- a tiny pinch Ghee- 1tbsp Cashew- 1 tbsp Khishmish- 1 tbsp thinly sliced coconut pieces(thenga kothe)- 1tbsp METHOD Wash and soak the wheat berries overnight Cook the wheat berries with 2 cups of water in a cooker on medium flame for 5- 6 whistles( approx. 15-20 min) Melt  the jaggery in some water, strain and keep aside. Add the thin coconut milk, and jaggery to the cooked wheat berry and bring to boil mixing intermittently. Add the cardomom and ginger powder and allow the content to simmer for 10 - 15 min Add the thick coconut milk and simmer for another 10 min meanwhile heat the ghee in a pan, roast the coconut pieces till brown, roast the cashew and  khishmish and  add it to the payasam Serve hot or cold NOTE Do not allow payasam to boil after adding thick coc...
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FISH CUTLETS

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INGREDIENTS Canned Tuna - 3 cans( I use light tuna) Potato           - 4 medium Onion- 3 medium( finely chopped) Green chillies- 3-4 nos. Garlic-  4-5 cloves Ginger- 2 tbsp curry leaves- few (chopped) Turmeric powder- 1/2 tsp Chilli powder- 1 tsp Coriander powder-1tsp Garam masala- 1/2 tsp Jeera powder- 1/4 tsp pepper powder- 1/2 tsp Fish masala powder- 1tbsp  Oil - 2tbsp Salt- to taste Egg- 2nos. Bread crumbs- 1/2 cup All purpose flour-1/2cup Oil- For frying. METHOD Boil potatos with a little salt until tender, mash and keep aside. Remove the tuna from the can, Squeeze and remove the excess oil or salt water from the tuna ( I use some of the same sunflower oil for frying) keep aside. Heat oil in a pan and saute the ginger, garlic, green chillies and curry leaves till the raw smell disappears. Add  finely diced onion and saute till light brown in colour. Add all dry masala powders from 8-1...
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