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Wednesday, June 15, 2011

Measurement Converter

Liquid Measures
1 gal = 16 cups
1 quart = 4 cups
1 liter = 4.22 cups
1 cup = 250 ml (water)
1/3 cup = 4 tablespoon + 2.5 teaspoon or 5 tablespoon + 1 teaspoon
1/4 cup = 4 tablespoon
1 Tbsp = 3 tsp

Basic Conversion

1 lb = 16 oz (454 g)
1 kg = 2.2 lb
1 quart = 2 pints
1 cup butter = 227 grams

U.S. to Metric

1 tsp = 5 mL
1 Tbl = 15 mL
1 lb = 0.45 kg or 454 grams (approximately)

Fahrenheit (°F) to  Celcius (°C)    °C = (°F - 32) x 5/9

32°F = 0°C
325°F = 165°C
350°F = 177°C
375°F = 190°C
400°F = 205°C
425°F = 220°C
450°F = 230°C

Chapati, Bread

Vegetable dry curry's and Gravy


Alu Dum
Asparagus and Cream Peas
Vegetable Au Gratin
Avial
Bell Peppers Stuffed and Grilled
Beans curry
Bitter Melon Curry
Black Eyed Peas in Tomato Gravy
Broccoli Stir Fry Curry
Brussel Sprouts - baked
Brussels Sprout with Black eyed peas
Brussels Sprouts and Zucchini Stir fry curry
Cabbage Curry
Cabbage curry with toor dal
Cauliflower curry
Eggplant Curry - Ennai kathirikai
Eggplant Roast Bharta
Eggplant Chutney - Thogayal
Erissery - Pumpkin curry
Fennel Bulb and Vegetables Grilled
Fried Okra
Kadai Paneer
Kalan
Kale and Sweet Potato Curry
Green Beans Merkuvati
Methi Bhaji - Fenugreek leaves curry
Molagootal or Kootu with Chayote squash
Mushroom Korma
Okra curry
Okra in Tomato gravy
Palak Paneer
Paneer Curry and Sandwich
Paruppu Usili of Beans
Potato with Kalonji seeds
Pumpkin - Erissery curry
Ridge-gourd-Peerkangai-Turai-Jhinge
Roasted Tomato curry
Spinach Kofta curry
Spinach with Masoor Dal
Spinach and Potato curry
Spinach and Tofu
Thiruvathira kootu
Vegetable Korma - New
Vegetable Korma -Old recipe
Vegetable Stock



Spice Powder and Pickles