tag:blogger.com,1999:blog-13716749159630260302024-03-19T05:48:58.796-05:00AnnaprashanaOur journey with the palates began from the ceremonial feeding of the first morsel of cooked rice. Food is indeed the elixir of our lives, and cooking is a talented art form that not everyone masters. We are hoping that this blog would be an "Annaprashanam" of sorts for cookery virgins or beginners.Srihttp://www.blogger.com/profile/13339548403680244918noreply@blogger.comBlogger154125tag:blogger.com,1999:blog-1371674915963026030.post-25204369575369331412013-03-22T12:31:00.000-05:002013-03-22T12:31:07.170-05:00Porichakozhambu<div dir="ltr" style="text-align: left;" trbidi="on">
<span data-ft="{"tn":"K"}" id=".reactRoot[239].[1][2][1]{comment10151321553081776_10151321584731776}.0.[1].0.[1].0.[0].[0][2]"><span class="UFICommentBody" id=".reactRoot[239].[1][2][1]{comment10151321553081776_10151321584731776}.0.[1].0.[1].0.[0].[0][2].0"><span id=".reactRoot[239].[1][2][1]{comment10151321553081776_10151321584731776}.0.[1].0.[1].0.[0].[0][2].0.[0]">Its always fun when ur mom is around and cooking for u! My mom makes yummilicous porichakozhambu and here is the recipe:</span></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdRBu3K-YfjgZamO9ZQjncuh7IcYwlbfhRWVSK2TDyR5lyCjflIwQEV2ZYuSrLWineE2to4wEXPqSd-_eaq_S9wWCHqk1waL47RSJKDIm4MNTv15XmmyY9bEq9OD12Jo02LWndU0yLWrdL/s1600/581432_10151554427786407_294253873_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdRBu3K-YfjgZamO9ZQjncuh7IcYwlbfhRWVSK2TDyR5lyCjflIwQEV2ZYuSrLWineE2to4wEXPqSd-_eaq_S9wWCHqk1waL47RSJKDIm4MNTv15XmmyY9bEq9OD12Jo02LWndU0yLWrdL/s320/581432_10151554427786407_294253873_n.jpg" width="320" /></a></div>
<span data-ft="{"tn":"K"}"><span class="UFICommentBody"><span></span></span></span><br />
<span data-ft="{"tn":"K"}"><span class="UFICommentBody"><span></span></span></span><br />
<span data-ft="{"tn":"K"}"><span class="UFICommentBody"><span>For the podi/powder:</span></span></span><br />
<span data-ft="{"tn":"K"}"><span class="UFICommentBody"><span></span><br id=".reactRoot[239].[1][2][1]{comment10151321553081776_10151321584731776}.0.[1].0.[1].0.[0].[0][2].0.[1]" /><span id=".reactRoot[239].[1][2][1]{comment10151321553081776_10151321584731776}.0.[1].0.[1].0.[0].[0][2].0.[2]">2tsp jeera seeds</span><br id=".reactRoot[239].[1][2][1]{comment10151321553081776_10151321584731776}.0.[1].0.[1].0.[0].[0][2].0.[3]" /><span id=".reactRoot[239].[1][2][1]{comment10151321553081776_10151321584731776}.0.[1].0.[1].0.[0].[0][2].0.[4]">1tsp pepper seeds</span><br id=".reactRoot[239].[1][2][1]{comment10151321553081776_10151321584731776}.0.[1].0.[1].0.[0].[0][2].0.[5]" /><span id=".reactRoot[239].[1][2][1]{comment10151321553081776_10151321584731776}.0.[1].0.[1].0.[0].[0][2].0.[6]">3 tsp whole urad dal</span><br id=".reactRoot[239].[1][2][1]{comment10151321553081776_10151321584731776}.0.[1].0.[1].0.[0].[0][2].0.[7]" /><span id=".reactRoot[239].[1][2][1]{comment10151321553081776_10151321584731776}.0.[1].0.[1].0.[0].[0][2].0.[8]">1tsp Chana dal</span><br id=".reactRoot[239].[1][2][1]{comment10151321553081776_10151321584731776}.0.[1].0.[1].0.[0].[0][2].0.[9]" /><span id=".reactRoot[239].[1][2][1]{comment10151321553081776_10151321584731776}.0.[1].0.[1].0.[0].[0][2].0.[10]">2 dry red chillies</span><br id=".reactRoot[239].[1][2][1]{comment10151321553081776_10151321584731776}.0.[1].0.[1].0.[0].[0][2].0.[11]" /><span id=".reactRoot[239].[1][2][1]{comment10151321553081776_10151321584731776}.0.[1].0.[1].0.[0].[0][2].0.[12]">Few curry leaves</span><br id=".reactRoot[239].[1][2][1]{comment10151321553081776_10151321584731776}.0.[1].0.[1].0.[0].[0][2].0.[13]" /><span id=".reactRoot[239].[1][2][1]{comment10151321553081776_10151321584731776}.0.[1].0.[1].0.[0].[0][2].0.[14]">3 tbsp fresh grated coconut</span><br id=".reactRoot[239].[1][2][1]{comment10151321553081776_10151321584731776}.0.[1].0.[1].0.[0].[0][2].0.[15]" /><br id=".reactRoot[239].[1][2][1]{comment10151321553081776_10151321584731776}.0.[1].0.[1].0.[0].[0][2].0.[16]" /><span id=".reactRoot[239].[1][2][1]{comment10151321553081776_10151321584731776}.0.[1].0.[1].0.[0].[0][2].0.[17]">In very little oil fry all the above ingredients except coconut and keep aside. In the pan dry roast the coconut. Best part is coconut can be kept optional. Once cooled down make powder and u can store it in an air tight container in the fridge for later use.</span><br id=".reactRoot[239].[1][2][1]{comment10151321553081776_10151321584731776}.0.[1].0.[1].0.[0].[0][2].0.[18]" /><br id=".reactRoot[239].[1][2][1]{comment10151321553081776_10151321584731776}.0.[1].0.[1].0.[0].[0][2].0.[19]" /><span id=".reactRoot[239].[1][2][1]{comment10151321553081776_10151321584731776}.0.[1].0.[1].0.[0].[0][2].0.[20]">For porichkozhambu:</span><br />
<span></span><br id=".reactRoot[239].[1][2][1]{comment10151321553081776_10151321584731776}.0.[1].0.[1].0.[0].[0][2].0.[21]" /><br id=".reactRoot[239].[1][2][1]{comment10151321553081776_10151321584731776}.0.[1].0.[1].0.[0].[0][2].0.[22]" /><span id=".reactRoot[239].[1][2][1]{comment10151321553081776_10151321584731776}.0.[1].0.[1].0.[0].[0][2].0.[23]">1) Best veggies to use for this are- drumsticks,kothavarangai, podalangai,avarakai and tomatoes. Only one of these veggies can be used. For drumsticks alone they need to boiled in water separately. All other veggies can be pressure cooked along with the dal.</span><br id=".reactRoot[239].[1][2][1]{comment10151321553081776_10151321584731776}.0.[1].0.[1].0.[0].[0][2].0.[24]" /><span id=".reactRoot[239].[1][2][1]{comment10151321553081776_10151321584731776}.0.[1].0.[1].0.[0].[0][2].0.[25]">2) Moong dal pressure cooked</span><br id=".reactRoot[239].[1][2][1]{comment10151321553081776_10151321584731776}.0.[1].0.[1].0.[0].[0][2].0.[26]" /><span id=".reactRoot[239].[1][2][1]{comment10151321553081776_10151321584731776}.0.[1].0.[1].0.[0].[0][2].0.[27]">3) Bring water to boil in a vessel, add desired amount of the porichakozhambu podi and let it boil. Add The cooked veggies and dal. Add salt to taste. Keep stirring well to avoid the dal to stick to the vessel.</span><br id=".reactRoot[239].[1][2][1]{comment10151321553081776_10151321584731776}.0.[1].0.[1].0.[0].[0][2].0.[28]" /><span id=".reactRoot[239].[1][2][1]{comment10151321553081776_10151321584731776}.0.[1].0.[1].0.[0].[0][2].0.[29]">4) once done temper with mustard seeds, broken urad dal and curry leaves and aesofotida.</span></span><br /></span><br /></div>
Srihttp://www.blogger.com/profile/13339548403680244918noreply@blogger.com0tag:blogger.com,1999:blog-1371674915963026030.post-28920169230035338112013-03-15T03:39:00.002-05:002013-03-15T03:39:15.147-05:00Paneer Paratha and Masoor Dal<div dir="ltr" style="text-align: left;" trbidi="on">
For pure vegetarians likes us its very difficult to add protien into our diet. Especially with kids - they are so picky! So nowdays i often make paneer parathas, not like the regular ones. I simply grate paneer and knead with wheat flour, red chilly powder and garam masala. Then I make them like regular parathas.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_B8mORIVKOPDmyOluyFE6sN9GhUJf8zkiqgk9wT_g9Yg5Wv_BRlfeqrscUBHOpTojievKUvr-GEJGPJugU1FJvoypjJ1_xfQpra0fkZodXhhywQBSeMLDuRBy-mUSpbV4NvQyNr0P8-ei/s1600/IMG_6038.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="215" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_B8mORIVKOPDmyOluyFE6sN9GhUJf8zkiqgk9wT_g9Yg5Wv_BRlfeqrscUBHOpTojievKUvr-GEJGPJugU1FJvoypjJ1_xfQpra0fkZodXhhywQBSeMLDuRBy-mUSpbV4NvQyNr0P8-ei/s320/IMG_6038.JPG" width="320" /></a></div>
For the Masoor Dal - Pressure cook or bring to boil masoor dal, green chillies, ginger, turmeric powder, salt and sugar. Once nicely cooked - heat mustard oil/ghee in a pan and add panch poran and dry red chillies. pour it on the dal and garnish with fresh corriander leaves.</div>
Srihttp://www.blogger.com/profile/13339548403680244918noreply@blogger.com0tag:blogger.com,1999:blog-1371674915963026030.post-82959908030200142752013-03-14T03:25:00.000-05:002013-03-14T03:25:22.633-05:00Churmur Chaat<div dir="ltr" style="text-align: left;" trbidi="on">
There are days when you would have planned to make pani puri but by the time u wanna eat ur so dead tired......solution - Use the same ingredients and make CHURMUR CHAAT! I did the same last night and best combo with aavin flavoured milk <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNc00pS4YNFhs2bhQ0sGpZhvRVLw-UPrHi5ikM7y8FgFv0izm04tEPV0teaKun8WNDS7-gQUBnvmJcjKoJJJzS82WzZbcZppj0mIeyOB7TTHzIz0pUdZBhxLzknlFgkWIhuXxyF1Nzb58v/s1600/IMG_6025.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNc00pS4YNFhs2bhQ0sGpZhvRVLw-UPrHi5ikM7y8FgFv0izm04tEPV0teaKun8WNDS7-gQUBnvmJcjKoJJJzS82WzZbcZppj0mIeyOB7TTHzIz0pUdZBhxLzknlFgkWIhuXxyF1Nzb58v/s320/IMG_6025.JPG" width="320" /></a></div>
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Srihttp://www.blogger.com/profile/13339548403680244918noreply@blogger.com0tag:blogger.com,1999:blog-1371674915963026030.post-77562437374006416522013-03-11T12:42:00.001-05:002013-03-11T12:42:23.466-05:00Besan<div dir="ltr" style="text-align: left;" trbidi="on">
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<div class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 0pt; text-align: justify;">
<span style="font-family: "Euphemia","sans-serif"; font-size: 12pt; mso-bidi-font-family: Times; mso-fareast-font-family: "Times New Roman";">Bombay Chutney is very handy when you have sudden
guests or shortage of fresh vegetables. It can be prepared with very few
ingredients and a good combination for poori, chappathi, idly, dosa or adai.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSKeRkJZC6_DdUFm_D3l1J4YW6-wuPF-mVyHMCo8bseYoX6U61ielo8eqFO65ZspzAKPlbA7VANtqP_2_edQBSzdAKWsOdaGS8Nv9DBLTEQxsRzb8IFm1BF7RDtzNi6zCxF0zDgue4UU8s/s1600/IMG_5996.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="221" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSKeRkJZC6_DdUFm_D3l1J4YW6-wuPF-mVyHMCo8bseYoX6U61ielo8eqFO65ZspzAKPlbA7VANtqP_2_edQBSzdAKWsOdaGS8Nv9DBLTEQxsRzb8IFm1BF7RDtzNi6zCxF0zDgue4UU8s/s320/IMG_5996.JPG" width="320" /></a></div>
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<u><span style="font-family: "Euphemia","sans-serif"; font-size: 12pt; mso-bidi-font-family: Times; mso-fareast-font-family: "Times New Roman";">Ingredients:</span><span style="font-family: "Euphemia","sans-serif"; font-size: 12pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></u></div>
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<span style="font-family: "Euphemia","sans-serif"; font-size: 12pt; mso-bidi-font-family: Times; mso-fareast-font-family: "Times New Roman";">Besan or Gram Flour - 1/4 cup(75 gms approx) <o:p></o:p></span></div>
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<span style="font-family: "Euphemia","sans-serif"; font-size: 12pt; mso-bidi-font-family: Times; mso-fareast-font-family: "Times New Roman";">Green chillies cut - 2</span><span style="font-family: "Euphemia","sans-serif"; font-size: 12pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> <o:p></o:p></span></div>
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<span style="font-family: "Euphemia","sans-serif"; font-size: 12pt; mso-bidi-font-family: Times; mso-fareast-font-family: "Times New Roman";">Urad dal,channa dal - 1 tbsp</span><span style="font-family: "Euphemia","sans-serif"; font-size: 12pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> <o:p></o:p></span></div>
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<span style="font-family: "Euphemia","sans-serif"; font-size: 12pt; mso-bidi-font-family: Times; mso-fareast-font-family: "Times New Roman";">Mustard seeds - 1 tbsp</span><span style="font-family: "Euphemia","sans-serif"; font-size: 12pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> <o:p></o:p></span></div>
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<span style="font-family: "Euphemia","sans-serif"; font-size: 12pt; mso-bidi-font-family: Times; mso-fareast-font-family: "Times New Roman";">Curry Leaves - 1 spring</span><span style="font-family: "Euphemia","sans-serif"; font-size: 12pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> <o:p></o:p></span></div>
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<span style="font-family: "Euphemia","sans-serif"; font-size: 12pt; mso-bidi-font-family: Times; mso-fareast-font-family: "Times New Roman";">buttermilk or water- 1 cup</span><span style="font-family: "Euphemia","sans-serif"; font-size: 12pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> <o:p></o:p></span></div>
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<span style="font-family: "Euphemia","sans-serif"; font-size: 12pt; mso-bidi-font-family: Times; mso-fareast-font-family: "Times New Roman";">Turmeric and onion slices – optional<o:p></o:p></span></div>
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<span style="font-family: "Euphemia","sans-serif"; font-size: 12pt; mso-bidi-font-family: Times; mso-fareast-font-family: "Times New Roman";">Salt to taste</span><span style="font-family: "Euphemia","sans-serif"; font-size: 12pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> <o:p></o:p></span></div>
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<span style="font-family: "Euphemia","sans-serif"; font-size: 12pt; mso-bidi-font-family: Times; mso-fareast-font-family: "Times New Roman";">Oil - 1 tbsp</span><span style="font-family: "Euphemia","sans-serif"; font-size: 12pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> <o:p></o:p></span></div>
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<span style="font-family: "Euphemia","sans-serif"; font-size: 12pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"></span><br /></div>
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<u><span style="font-family: "Euphemia","sans-serif"; font-size: 12pt; mso-bidi-font-family: Times; mso-fareast-font-family: "Times New Roman";">Method:</span></u><span style="font-family: "Euphemia","sans-serif"; font-size: 12pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></div>
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<li class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-align: justify;"><span style="font-family: "Euphemia","sans-serif"; font-size: 12pt; mso-bidi-font-family: Times; mso-fareast-font-family: "Times New Roman";">Mix flour, a pinch of salt in buttermilk and
stir well so that it should form any lumps.</span><span style="font-family: "Euphemia","sans-serif"; font-size: 12pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> <o:p></o:p></span></li>
<li class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-align: justify;"><span style="font-family: "Euphemia","sans-serif"; font-size: 12pt; mso-bidi-font-family: Times; mso-fareast-font-family: "Times New Roman";">Heat oil in a kadai and splutter mustard seeds
and curry leaves.</span><span style="font-family: "Euphemia","sans-serif"; font-size: 12pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";">
<o:p></o:p></span></li>
<li class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-align: justify;"><span style="font-family: "Euphemia","sans-serif"; font-size: 12pt; mso-bidi-font-family: Times; mso-fareast-font-family: "Times New Roman";">Add urad dal and channa dal and fry for few
seconds. Add green chillies.</span><span style="font-family: "Euphemia","sans-serif"; font-size: 12pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></li>
<li class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-align: justify;"><span style="font-family: "Euphemia","sans-serif"; font-size: 12pt; mso-bidi-font-family: Times; mso-fareast-font-family: "Times New Roman";">Saute for few secs and add onion slices if
being used. Adjust turmeric and salt and fry till soft.</span><span style="font-family: "Euphemia","sans-serif"; font-size: 12pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> <o:p></o:p></span></li>
<li class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-align: justify;"><span style="font-family: "Euphemia","sans-serif"; font-size: 12pt; mso-bidi-font-family: Times; mso-fareast-font-family: "Times New Roman";">Now add the besan mixture and stir well
without forming lumps. Cook it on low flame for 5 mins.</span><span style="font-family: "Euphemia","sans-serif"; font-size: 12pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"> <o:p></o:p></span></li>
<li class="MsoNormal" style="background: white; line-height: normal; margin: 0in 0in 10pt; mso-list: l0 level1 lfo1; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto; tab-stops: list .5in; text-align: justify;"><span style="font-family: "Euphemia","sans-serif"; font-size: 12pt; mso-bidi-font-family: Times; mso-fareast-font-family: "Times New Roman";">Stir it occasionally so that it does not
thicken much. Adjust salt if required and serve hot by garnishing with coriander
leaves.</span><span style="font-family: "Euphemia","sans-serif"; font-size: 12pt; mso-bidi-font-family: "Times New Roman"; mso-fareast-font-family: "Times New Roman";"><o:p></o:p></span></li>
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<span style="font-family: "Euphemia","sans-serif"; font-size: 12pt; line-height: 115%;"><o:p> </o:p></span></div>
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Srihttp://www.blogger.com/profile/13339548403680244918noreply@blogger.com0tag:blogger.com,1999:blog-1371674915963026030.post-71072504959616912262013-03-08T00:32:00.002-06:002013-03-08T00:32:34.323-06:00Lauki/kaddu/doodhi Kootu<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrJU2ObXbSDFabTt1-7GlBtmRmQvo72umg1eX9dVTE40-6A0IYp3k7SfzyTuIRpMSHXJ_aEQf5_ODsCH35Vfkn773bhyphenhyphenLvZ8hPR6uyhidDrt9m0QciihFAxnuqMCtIjZHZs9rXyRQpD87z/s1600/IMG_5994.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrJU2ObXbSDFabTt1-7GlBtmRmQvo72umg1eX9dVTE40-6A0IYp3k7SfzyTuIRpMSHXJ_aEQf5_ODsCH35Vfkn773bhyphenhyphenLvZ8hPR6uyhidDrt9m0QciihFAxnuqMCtIjZHZs9rXyRQpD87z/s320/IMG_5994.JPG" width="269" /></a></div>
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The basic problem we women face these days in 'Anemia'. We are unaware of this health issue and continue to do our work without a sweat. So today being Womens Day - I do not want to wish just for the sake of wishing. A Healthy recipe that would help us be healthy and fight Anemia!<br />
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<u>Ingredients:</u><br />
Lauki - 1 medium size<br />
moong dal - 1/2 cup<br />
turmeric powder<br />
curry leaves<br />
corriander leaves<br />
mustard seeds<br />
urad dal<br />
1 or 2 dry red chillies<br />
rasam powder ( I use this as i dont have to end up grinding anything.. Just to save time)<br />
<br />
<br />
<u>Method:</u><br />
<br />
Pressure cook lauki (washed, peeled and diced) with moong dal. Heat 1 tbsp oil in a pan, add mustard seeds, urad dal, curry leaves, dry red chilly. Add ground rasam powder and let the raw smell go and add the cooked lauki and dal. Add turmeric powder and salt. Bring to boil and then sprinkle some corriander leaves. U can eat with rotis or steamed rice :)<br />
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Srihttp://www.blogger.com/profile/13339548403680244918noreply@blogger.com0tag:blogger.com,1999:blog-1371674915963026030.post-5740970804600110012013-03-07T12:10:00.001-06:002013-03-07T12:10:48.625-06:00Lemon Sevai<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK0Ij9zXxjaIFzJ2eRjhxa0iqta79KrHUjWJ2zI_44W-K3qxGIDTA97sc3iPm82z0_hm40HrLRsL5KReXkMBm7yzDLZKDtOvcWcXHgK6dduCEm8Yb8trdPt7Yn2-7nI6_flOOw8knMUJoN/s1600/IMG_5992.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjK0Ij9zXxjaIFzJ2eRjhxa0iqta79KrHUjWJ2zI_44W-K3qxGIDTA97sc3iPm82z0_hm40HrLRsL5KReXkMBm7yzDLZKDtOvcWcXHgK6dduCEm8Yb8trdPt7Yn2-7nI6_flOOw8knMUJoN/s320/IMG_5992.JPG" width="320" /></a></div>
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This is a very easy peasy snack that can be made very fast. The easy way out is to use readymade sevai. I use concord brand sevai. Follow the instructions on the packet to cook the sevai. Heat oil in a pan, add mustard seeds, urad dal, dry red chillies, curry leaves and aesofotida powder. Add the cooked sevai and little turmeric powder and salt. mix well and remove from heat. add lemon juice and fresh corriander leaves. Thats it...yummy sevai ready!<br />
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Srihttp://www.blogger.com/profile/13339548403680244918noreply@blogger.com0tag:blogger.com,1999:blog-1371674915963026030.post-55123684457965307892013-03-04T11:08:00.001-06:002013-03-04T11:08:39.540-06:00Baigan ka Bharta<div dir="ltr" style="text-align: left;" trbidi="on">
I've always hated Brinjal...but I guess i started liking it while i was pregnant with my daughter! Since then I have been eating a lot of brinjal :) <br />
<br />
Yesterday out of the blue wanted to have baigan ka bharta and so here is an easy peasy recipe for the same.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhStQFXA7RrgdjCO7jOLZ5keLdW98eqCG8uXI3u3bw7K8zcGhFI6unqKkipfhojDO_5q4AHBEudrCTJ-vrhZT0mWnUvNDdHJoTgODDUcjWraNLPhu_8RR2COdkYPgRnwrL9YyK822cn_e24/s1600/IMG_5989.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="210" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhStQFXA7RrgdjCO7jOLZ5keLdW98eqCG8uXI3u3bw7K8zcGhFI6unqKkipfhojDO_5q4AHBEudrCTJ-vrhZT0mWnUvNDdHJoTgODDUcjWraNLPhu_8RR2COdkYPgRnwrL9YyK822cn_e24/s320/IMG_5989.JPG" width="320" /></a></div>
<u>Ingredients:</u><br />
<br />
1 Big Brinjal<br />
few peeled garlic cloves<br />
1 chopped green chilly<br />
1 onion chopped<br />
1 tomato chopped<br />
chilly powder<br />
garam masala powder<br />
salt to taste<br />
mustard seeds<br />
oil<br />
<br />
<u>Method:</u><br />
<br />
Make a few slits in the brinjal and stuff the garlic in it. Grease the brijal with little oil and burn it directly on the stove. Once done...peel the burnt part and remove. Mash the brinjal along with the garlic. Heat a pan with oil and let the mustard seeds splutter. Add onions and fry till they become transparent. Add tomatoes followed by the mashed brinjal and green chilly. Add the dry masalas and salt and let it cook for few minutes. Once done add some corriander leaves. Serve this hot with rotis or with plain rice.<br />
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Srihttp://www.blogger.com/profile/13339548403680244918noreply@blogger.com0tag:blogger.com,1999:blog-1371674915963026030.post-52488221777860929952013-02-27T10:32:00.000-06:002013-02-27T10:32:16.923-06:00<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "Trebuchet MS", sans-serif;">I Love Methi leaves and most of the times made either methi parathas or aloo methi subzi. Today I wanted to try something different so made - Methi Leaves Kootu </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtb6fx4dv6UT0GXNL3IRGgZ6RIfwK8VHNuKeO7AwqDFiezR1LVJcSqSqEgIYirYRmEDmdIqPGgskRWBEMGX_bfOFH3IbZfBwTWiVbjzBQiIHoHtBSaEFKdObEzHMScdHm1RjTgT-jAOSrC/s1600/IMG_5964.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "Trebuchet MS", sans-serif;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtb6fx4dv6UT0GXNL3IRGgZ6RIfwK8VHNuKeO7AwqDFiezR1LVJcSqSqEgIYirYRmEDmdIqPGgskRWBEMGX_bfOFH3IbZfBwTWiVbjzBQiIHoHtBSaEFKdObEzHMScdHm1RjTgT-jAOSrC/s320/IMG_5964.JPG" width="320" /></span></a></div>
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<strong><span style="font-family: "Trebuchet MS", sans-serif;">Methi Leaves Kootu</span></strong></div>
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<span style="font-family: "Trebuchet MS", sans-serif;"></span> </div>
<span style="font-family: "Trebuchet MS", sans-serif;"><u>I<em>ngredients:</em></u></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Methi leaves - washed and cleaned<br />Toor dhal - cooked and mashed
nicely<br />oil, mustard seeds, urad dhal and channa dhal for
seasoning<br />salt<br /><br />For gravy:<br />coconut<br />jeera<br />black
pepper<br />pottukadalai (roasted gram)<br />green chilly/red chilly<br /><br />Method:
Grind the items given for gravy and keep it aside. Now heat oil in a kadai and
do the seasoning. Now add the methi leaves and mix it with the tadka. Once the
leaves are cooked, add the cooked toor dhal and the gravy mix to the kadai. Add
enough water so that the methi, dhal and the gravy mix together nicely and let
it not be too thick. Add a pinch of turmeric powder and required salt and mix
them well. Let the kootu boil nicely for sometime till the mix comes together
and the water is no seperate.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Remove from flame. This goes very well with
south indian meals and is a great combination for curd rice.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-family: "Trebuchet MS", sans-serif;">You can skip the gravy part and this would give u Methi Leaves Dal that can be eaten with rotis or rice.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br /></span><br /></span></div>
Srihttp://www.blogger.com/profile/13339548403680244918noreply@blogger.com0tag:blogger.com,1999:blog-1371674915963026030.post-91914367001225325772013-02-22T02:20:00.000-06:002013-02-22T02:20:01.648-06:00<div dir="ltr" style="text-align: left;" trbidi="on">
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So I was so exhausted last night that I did not have energy to cook up something and when i checked i had 2 rotis left from my morning lunch. So ended up making egg katti rolls for my dinner. Pic has recipe along with it.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIcGSS4UkNM1BWT1ZLan5gbJhk-Y8h4qun0XM0qFRbaS0GX2l62H5zcAGSSg1DKoQ4pQWzJba1BgxUYiQ0CBldrzGZ7hb-Ne_CEJ3leS6DVd-K89nJCMCZPWWWUXuLHB2UzF6ITFmyu_Ly/s1600/Food1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="425" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIcGSS4UkNM1BWT1ZLan5gbJhk-Y8h4qun0XM0qFRbaS0GX2l62H5zcAGSSg1DKoQ4pQWzJba1BgxUYiQ0CBldrzGZ7hb-Ne_CEJ3leS6DVd-K89nJCMCZPWWWUXuLHB2UzF6ITFmyu_Ly/s640/Food1.jpg" width="640" /></a></div>
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Srihttp://www.blogger.com/profile/13339548403680244918noreply@blogger.com0tag:blogger.com,1999:blog-1371674915963026030.post-47542945328159905052013-02-22T02:04:00.003-06:002013-02-22T02:04:42.628-06:00Vegetable Brinji with Gobi 65<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "QuickType Condensed","sans-serif"; mso-bidi-font-family: "Segoe UI";">I know its been a looooong time since we have updated our food blog
but better late than never!! We had a medicial check up for my daughter and the
doctor advised me to include coconut milk in her food for her to increase
weight....and my daughter was - yuckkkk! So I thought I should do it in a way
she does not know that coconut milk has been added. So I made this vegetable
Brinji for her lunch today and made Gobi 65. Do try it and let me know ur
feedback<o:p></o:p></span><br />
<span style="font-family: "QuickType Condensed","sans-serif"; mso-bidi-font-family: "Segoe UI";"><o:p><span style="font-family: Times New Roman;"> </span></o:p></span><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "QuickType Condensed","sans-serif"; mso-bidi-font-family: "Segoe UI";">Vegetable Brinji<o:p></o:p></span></b><br />
<span style="font-family: "QuickType Condensed","sans-serif"; mso-bidi-font-family: "Segoe UI";"><o:p><span style="font-family: Times New Roman;"> </span></o:p></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOKFFMVkyNu3ZGu8RW-YREBJHjGtJ4dRMDb6l-ILK4b_Nngf8I1c1j4lP6ktPp1qq_4Uja3yilwdMrlqq-7y20oE6kaUQ8jIu_15V9BBlf2_AmouQAGUdmDwB5wfMFS4lIXmxgCTHCkJbc/s1600/IMG_5959.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOKFFMVkyNu3ZGu8RW-YREBJHjGtJ4dRMDb6l-ILK4b_Nngf8I1c1j4lP6ktPp1qq_4Uja3yilwdMrlqq-7y20oE6kaUQ8jIu_15V9BBlf2_AmouQAGUdmDwB5wfMFS4lIXmxgCTHCkJbc/s320/IMG_5959.JPG" width="320" /></a></div>
<u><span style="font-family: "QuickType Condensed","sans-serif"; mso-bidi-font-family: "Segoe UI";">Ingredients :<o:p></o:p></span></u><br />
<span style="font-family: "QuickType Condensed","sans-serif"; mso-bidi-font-family: "Segoe UI";"><o:p><span style="font-family: Times New Roman;"> </span></o:p></span><br />
<span style="font-family: "QuickType Condensed","sans-serif"; mso-bidi-font-family: "Segoe UI";">Basmati rice </span><span style="font-family: "Segoe UI","sans-serif";">—</span><span style="font-family: "QuickType Condensed","sans-serif"; mso-bidi-font-family: "Segoe UI";"> 2 cups<o:p></o:p></span><br />
<span style="font-family: "QuickType Condensed","sans-serif"; mso-bidi-font-family: "Segoe UI";">Garlic peeled </span><span style="font-family: "Segoe UI","sans-serif";">—</span><span style="font-family: "QuickType Condensed","sans-serif"; mso-bidi-font-family: "Segoe UI";"> 6 to 7 clove<o:p></o:p></span><br />
<span style="font-family: "QuickType Condensed","sans-serif"; mso-bidi-font-family: "Segoe UI";">Ginger garlic paste (gg paste ) </span><span style="font-family: "Segoe UI","sans-serif";">—</span><span style="font-family: "QuickType Condensed","sans-serif"; mso-bidi-font-family: "Segoe UI";"> 1 tbsp<o:p></o:p></span><br />
<span style="font-family: "QuickType Condensed","sans-serif"; mso-bidi-font-family: "Segoe UI";">Green chillies </span><span style="font-family: "Segoe UI","sans-serif";">—</span><span style="font-family: "QuickType Condensed","sans-serif"; mso-bidi-font-family: "Segoe UI";"> 3 no.<o:p></o:p></span><br />
<span style="font-family: "QuickType Condensed","sans-serif"; mso-bidi-font-family: "Segoe UI";">Onions </span><span style="font-family: "Segoe UI","sans-serif";">—</span><span style="font-family: "QuickType Condensed","sans-serif"; mso-bidi-font-family: "Segoe UI";"> 1/2 (chopped lengthwise)<o:p></o:p></span><br />
<span style="font-family: "QuickType Condensed","sans-serif"; mso-bidi-font-family: "Segoe UI";">Cardamom </span><span style="font-family: "Segoe UI","sans-serif";">—</span><span style="font-family: "QuickType Condensed","sans-serif"; mso-bidi-font-family: "Segoe UI";"> 2 no.<o:p></o:p></span><br />
<span style="font-family: "QuickType Condensed","sans-serif"; mso-bidi-font-family: "Segoe UI";">Cinnamon </span><span style="font-family: "Segoe UI","sans-serif";">—</span><span style="font-family: "QuickType Condensed","sans-serif"; mso-bidi-font-family: "Segoe UI";"> 1 inch piece , 2 no.<o:p></o:p></span><br />
<span style="font-family: "QuickType Condensed","sans-serif"; mso-bidi-font-family: "Segoe UI";">Cloves </span><span style="font-family: "Segoe UI","sans-serif";">—</span><span style="font-family: "QuickType Condensed","sans-serif"; mso-bidi-font-family: "Segoe UI";"> 3 to 4 no.<o:p></o:p></span><br />
<span style="font-family: "QuickType Condensed","sans-serif"; mso-bidi-font-family: "Segoe UI";">Coconut milk </span><span style="font-family: "Segoe UI","sans-serif";">—</span><span style="font-family: "QuickType Condensed","sans-serif"; mso-bidi-font-family: "Segoe UI";"> 2 cups<o:p></o:p></span><br />
<span style="font-family: "QuickType Condensed","sans-serif"; mso-bidi-font-family: "Segoe UI";">Water </span><span style="font-family: "Segoe UI","sans-serif";">—</span><span style="font-family: "QuickType Condensed","sans-serif"; mso-bidi-font-family: "Segoe UI";"> 2 cups<o:p></o:p></span><br />
<span style="font-family: "QuickType Condensed","sans-serif"; mso-bidi-font-family: "Segoe UI";">Salt </span><span style="font-family: "Segoe UI","sans-serif";">—</span><span style="font-family: "QuickType Condensed","sans-serif"; mso-bidi-font-family: "Segoe UI";"> as reqd<o:p></o:p></span><br />
<span style="font-family: "QuickType Condensed","sans-serif"; mso-bidi-font-family: "Segoe UI";">Ghee </span><span style="font-family: "Segoe UI","sans-serif";">—</span><span style="font-family: "QuickType Condensed","sans-serif"; mso-bidi-font-family: "Segoe UI";"> 1 1 /2 spoon<o:p></o:p></span><br />
<span style="font-family: "QuickType Condensed","sans-serif"; mso-bidi-font-family: "Segoe UI";">Oil </span><span style="font-family: "Segoe UI","sans-serif";">—</span><span style="font-family: "QuickType Condensed","sans-serif"; mso-bidi-font-family: "Segoe UI";"> 1/2 spoon <o:p></o:p></span><br />
<span style="font-family: "QuickType Condensed","sans-serif"; mso-bidi-font-family: "Segoe UI";">Main ingredient </span><span style="font-family: "Segoe UI","sans-serif";">—</span><span style="font-family: "QuickType Condensed","sans-serif"; mso-bidi-font-family: "Segoe UI";">- brinji leaf </span><span style="font-family: "Segoe UI","sans-serif";">—</span><span style="font-family: "QuickType Condensed","sans-serif"; mso-bidi-font-family: "Segoe UI";"> 2 to 3 leaves<o:p></o:p></span><br />
<span style="font-family: "QuickType Condensed","sans-serif"; mso-bidi-font-family: "Segoe UI";"><o:p><span style="font-family: Times New Roman;"> </span></o:p></span><br />
<u><span style="font-family: "QuickType Condensed","sans-serif"; mso-bidi-font-family: "Segoe UI";">Garnishing :<o:p></o:p></span></u><br />
<span style="font-family: "QuickType Condensed","sans-serif"; mso-bidi-font-family: "Segoe UI";"><o:p><span style="font-family: Times New Roman;"> </span></o:p></span><br />
<span style="font-family: "QuickType Condensed","sans-serif"; mso-bidi-font-family: "Segoe UI";">Cashews </span><span style="font-family: "Segoe UI","sans-serif";">—</span><span style="font-family: "QuickType Condensed","sans-serif"; mso-bidi-font-family: "Segoe UI";"> 10 piece<o:p></o:p></span><br />
<span style="font-family: "QuickType Condensed","sans-serif"; mso-bidi-font-family: "Segoe UI";"><o:p><span style="font-family: Times New Roman;"> </span></o:p></span><br />
<u><span style="font-family: "QuickType Condensed","sans-serif"; mso-bidi-font-family: "Segoe UI";">Method :<o:p></o:p></span></u><br />
<span style="font-family: "QuickType Condensed","sans-serif"; mso-bidi-font-family: "Segoe UI";"><o:p><span style="font-family: Times New Roman;"> </span></o:p></span><br />
<span style="font-family: "QuickType Condensed","sans-serif"; mso-bidi-font-family: "Segoe UI";">Clean the basmati rice and soak it in cocconut milk for 10 to 15
mts . In the mean time, take a pan add little bit of ghee and fry the cashews
and keep aside. In the same pan add the remaining ghee + oil and add Bay leaf
(brinji ),Cinnamon,cloves and cardamom. Fry them and add onions followed by
ginger garlic paste and scald well. Stir well till the raw smell of the GG
paste vanishes. Followed by green chilly and garlic and combine well. Fry for
fe minutes so that the garlic gets roasted. For those who wants to add some
veggie</span><span style="font-family: "Segoe UI","sans-serif";">’</span><span style="font-family: "QuickType Condensed","sans-serif"; mso-bidi-font-family: "Segoe UI";">s can go ahead and add it now. Literally we don</span><span style="font-family: "Segoe UI","sans-serif";">’</span><span style="font-family: "QuickType Condensed","sans-serif"; mso-bidi-font-family: "Segoe UI";">t add any
veggie</span><span style="font-family: "Segoe UI","sans-serif";">’</span><span style="font-family: "QuickType Condensed","sans-serif"; mso-bidi-font-family: "Segoe UI";">s to Brinji rice. Transfer this mixture straight to the rice
soaking in coconut milk and add the remaining amount of water specified and
cook for 5 minutes in pressure cooker. For electric cooker,transfer the
contents to the pan given for electric cooker and cook until the mode changes
to warm. Serve hot!!<o:p></o:p></span><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "QuickType Condensed","sans-serif"; mso-bidi-font-family: "Segoe UI";"><o:p><span style="font-family: Times New Roman;"> </span></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "QuickType Condensed","sans-serif"; mso-bidi-font-family: "Segoe UI";"><o:p><span style="font-family: Times New Roman;"> </span></o:p></span></b><br />
<b style="mso-bidi-font-weight: normal;"><span style="font-family: "QuickType Condensed","sans-serif"; mso-bidi-font-family: "Segoe UI";">Gobi 65<o:p></o:p></span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRSl3l2InhFVxvh7QP03nPwYgWHFr0KZ7bZZr2bL9Di-Z-XMN1M3HpBSMdIQ_RgTBVhHtzX4a9M2y0epOlEnqA7zfeOgutSxZ9BNctXDmFWwocx1w6d93vW_-9lkBy2szAaDw-SBMm4-Cm/s1600/IMG_5960.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRSl3l2InhFVxvh7QP03nPwYgWHFr0KZ7bZZr2bL9Di-Z-XMN1M3HpBSMdIQ_RgTBVhHtzX4a9M2y0epOlEnqA7zfeOgutSxZ9BNctXDmFWwocx1w6d93vW_-9lkBy2szAaDw-SBMm4-Cm/s320/IMG_5960.JPG" width="320" /></a></div>
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<u><span style="font-family: "QuickType Condensed","sans-serif"; font-size: 12pt; line-height: 115%; mso-bidi-font-family: "Segoe UI";">Ingredients:<o:p></o:p></span></u></div>
<span style="font-family: "QuickType Condensed","sans-serif"; mso-bidi-font-family: "Segoe UI";">Cauliflower </span><span style="font-family: "Segoe UI","sans-serif";">–</span><span style="font-family: "QuickType Condensed","sans-serif"; mso-bidi-font-family: "Segoe UI";"> 1 medium<o:p></o:p></span><br />
<span style="font-family: "QuickType Condensed","sans-serif"; mso-bidi-font-family: "Segoe UI";">Corn flour </span><span style="font-family: "Segoe UI","sans-serif";">–</span><span style="font-family: "QuickType Condensed","sans-serif"; mso-bidi-font-family: "Segoe UI";"> 4 tbsp<o:p></o:p></span><br />
<span style="font-family: "QuickType Condensed","sans-serif"; mso-bidi-font-family: "Segoe UI";">Thick curd </span><span style="font-family: "Segoe UI","sans-serif";">–</span><span style="font-family: "QuickType Condensed","sans-serif"; mso-bidi-font-family: "Segoe UI";"> 2 tbsp<o:p></o:p></span><br />
<span style="font-family: "QuickType Condensed","sans-serif"; mso-bidi-font-family: "Segoe UI";">Cooking soda </span><span style="font-family: "Segoe UI","sans-serif";">–</span><span style="font-family: "QuickType Condensed","sans-serif"; mso-bidi-font-family: "Segoe UI";"> a pinch<o:p></o:p></span><br />
<span style="font-family: "QuickType Condensed","sans-serif"; mso-bidi-font-family: "Segoe UI";">Red chilli powder </span><span style="font-family: "Segoe UI","sans-serif";">–</span><span style="font-family: "QuickType Condensed","sans-serif"; mso-bidi-font-family: "Segoe UI";"> 1-2 tsp<o:p></o:p></span><br />
<span style="font-family: "QuickType Condensed","sans-serif"; mso-bidi-font-family: "Segoe UI";">Salt </span><span style="font-family: "Segoe UI","sans-serif";">–</span><span style="font-family: "QuickType Condensed","sans-serif"; mso-bidi-font-family: "Segoe UI";"> as needed<o:p></o:p></span><br />
<span style="font-family: "QuickType Condensed","sans-serif"; mso-bidi-font-family: "Segoe UI";">Ginger garlic paste </span><span style="font-family: "Segoe UI","sans-serif";">–</span><span style="font-family: "QuickType Condensed","sans-serif"; mso-bidi-font-family: "Segoe UI";"> optional<o:p></o:p></span><br />
<span style="font-family: "QuickType Condensed","sans-serif"; mso-bidi-font-family: "Segoe UI";"><o:p><span style="font-family: Times New Roman;"> </span></o:p></span><br />
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<u><span style="font-family: "QuickType Condensed","sans-serif"; font-size: 12pt; line-height: 115%; mso-bidi-font-family: "Segoe UI";">Method:<o:p></o:p></span></u></div>
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<span style="color: black; font-family: "QuickType Condensed","sans-serif"; font-size: 12pt; line-height: 115%; mso-bidi-font-family: "Segoe UI";">Separate
the cauliflower into small florets, boil water with salt and keep the florets
inside this water covered until it is parboiled. Drain water completely. Mix
curd,corn flour,cooking soda,salt,red chilli powder and </span><span style="color: #666666; font-family: "QuickType Condensed","sans-serif"; font-size: 12pt; line-height: 115%; mso-bidi-font-family: "Segoe UI";"><a href="http://www.rakskitchen.net/2010/05/home-made-ginger-garlic-paste-and-peas.html" target="_blank"><span style="color: #743957;">ginger garlic paste</span></a></span><span style="color: black; font-family: "QuickType Condensed","sans-serif"; font-size: 12pt; line-height: 115%; mso-bidi-font-family: "Segoe UI";">. Heat kadai with oil enough to deep fry. Dip and deep
fry the cauliflower florets untill golden brown and crisp in hot oil in medium
flame. Add the curry leaves a sprig per batch. Drain in paper towel and enjoy
hot!</span><span style="color: #666666; font-family: "QuickType Condensed","sans-serif"; font-size: 12pt; line-height: 115%; mso-bidi-font-family: "Segoe UI";"><o:p></o:p></span></div>
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<span style="font-family: "QuickType Condensed","sans-serif"; font-size: 12pt; line-height: 115%; mso-bidi-font-family: "Segoe UI";"><o:p><span style="font-family: Times New Roman;"> </span></o:p></span></div>
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Srihttp://www.blogger.com/profile/13339548403680244918noreply@blogger.com0tag:blogger.com,1999:blog-1371674915963026030.post-50864642535059498872012-07-25T11:21:00.001-05:002012-07-25T11:25:35.353-05:00Protein Packed Perfection<blockquote><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirCtj8JGyhi5wudcVHKu4Nx76rbbUptytfHqBTd3GMgAmtY97l3BFad812lULEarNv4XVHAgeXO5rxIvADak5-5uEPcotEJHaXtrCh4GYXa35rQjg7xSUTc7YBnQd-P1r4Lwq6ngxtoZge/s1600/DSC_0730.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 87px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirCtj8JGyhi5wudcVHKu4Nx76rbbUptytfHqBTd3GMgAmtY97l3BFad812lULEarNv4XVHAgeXO5rxIvADak5-5uEPcotEJHaXtrCh4GYXa35rQjg7xSUTc7YBnQd-P1r4Lwq6ngxtoZge/s320/DSC_0730.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5769143907913940306" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeygD05B6Owm7ifemXGOptxseITXINWjwDpTgpabHazDeaGQqVjIbBlMJOx9_R56bDVdoqkL91BnndbmG3jU-pwRpJR2wcEHnHYjOACj_F0dND4AC779jULSaxJqULT7IDiCCbxPNFS8nT/s1600/DSC_0729.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 112px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeygD05B6Owm7ifemXGOptxseITXINWjwDpTgpabHazDeaGQqVjIbBlMJOx9_R56bDVdoqkL91BnndbmG3jU-pwRpJR2wcEHnHYjOACj_F0dND4AC779jULSaxJqULT7IDiCCbxPNFS8nT/s320/DSC_0729.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5769143898204472562" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXatQYHv3tD_ZOEGtBVYyEUy05hr2IzJSZIF2GxJQVsnoIwvylc2tG2-RGPiBuKYDpWaTGfC-402xB3tFbJH6cPgSXWaHmOgQG8KuR9MVClUwXNGojzmIHsAJZOzcX5IyrD0OxRtgT82lf/s1600/DSC_0731.JPG"><img style="cursor:pointer; cursor:hand;width: 320px; height: 312px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXatQYHv3tD_ZOEGtBVYyEUy05hr2IzJSZIF2GxJQVsnoIwvylc2tG2-RGPiBuKYDpWaTGfC-402xB3tFbJH6cPgSXWaHmOgQG8KuR9MVClUwXNGojzmIHsAJZOzcX5IyrD0OxRtgT82lf/s320/DSC_0731.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5769143912966109954" /></a></blockquote>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1371674915963026030.post-83304024033660959742012-06-26T11:00:00.005-05:002012-06-26T11:59:23.659-05:00My New Love Affair<blockquote>Dear Annaprashana,<br /><br />I apologize for this prolonged absence. You are probably wondering what could possibly have come between us in the last couple of years. Life! A whole new life that moves around at toddler pace that rightfully demands my time and energy :) You deserve the truth, I most definitely love her more than I loved you. I'm sure you understand why I have been gone. This post doesn't mean I've returned to write to you everyday, and I'm sure you understand why I can't be making such promises right now. I assure you, I will try to spend more time with you soon. Meanwhile, I found some pictures that belong to you. I missed out on clicking one too many mouth watering dishes that have found their way into our hearts during our break - but this is the best I could do off late. Perhaps, I could just turn you into a food picture blog? Or at least, that could be a good start to visiting you more often? I'll sleep over it :)<br /><br />Yours food-tastically,<br />Rums</blockquote><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTynPfWo6kxAylZhHn1GEWdzrl_xeoJecuOx9rAdwYtdAehnOZyEaq2Eg30v5JdGZ1rSZ4E0oEmHn-fKvD-qArXlVWq9fgNel9rIAtW5BxY4kUXn4BOlCfE9N84vp_GoxDyk5irx-_vH_i/s1600/chocolatecc1.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTynPfWo6kxAylZhHn1GEWdzrl_xeoJecuOx9rAdwYtdAehnOZyEaq2Eg30v5JdGZ1rSZ4E0oEmHn-fKvD-qArXlVWq9fgNel9rIAtW5BxY4kUXn4BOlCfE9N84vp_GoxDyk5irx-_vH_i/s320/chocolatecc1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5758390472469622770" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGtuVZcYgUsC7HKNq-ejWRi6HtTMlzWcoBgWt-FYRGEDQKduEEnGs71U2XBMNTQAgBjeovne3V6Bh-SGQkNUuWOIWjXRtx3AimTq7zKhd4KkARUlGp7DENiy0QGVAw0knKoLciGE3w-oPO/s1600/chocolatecc.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGtuVZcYgUsC7HKNq-ejWRi6HtTMlzWcoBgWt-FYRGEDQKduEEnGs71U2XBMNTQAgBjeovne3V6Bh-SGQkNUuWOIWjXRtx3AimTq7zKhd4KkARUlGp7DENiy0QGVAw0knKoLciGE3w-oPO/s320/chocolatecc.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5758390371260664754" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj83vkU_9sIugGP2Ll6KXnVOGgytXzMcYEc8L56r_1EU4kkHXa5OLyK0t8YhNbdDKsurGQxIxcyin1tdOasJ_p8jeXLZznIf7MeBRSnDiPhD61RD43_IjCAy_PiHMdOt8LJw7gCphhnqqvF/s1600/caramelcc2.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 168px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj83vkU_9sIugGP2Ll6KXnVOGgytXzMcYEc8L56r_1EU4kkHXa5OLyK0t8YhNbdDKsurGQxIxcyin1tdOasJ_p8jeXLZznIf7MeBRSnDiPhD61RD43_IjCAy_PiHMdOt8LJw7gCphhnqqvF/s320/caramelcc2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5758390366714458866" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPfB3Yfe2qzcym4f13UnuocvtRl5iPfVfxsiievAljOOr_Xqc9ntN_eXCK_MOFkx8vKQev7KGfaDwJpNPmKLkHU7Z2D76caIsi9mDL28KTOk013KUUMnMMiUEREvSeN9WFPi3YJg_v1Erj/s1600/caramelcc1.jpg"><img style="cursor:pointer; cursor:hand;width: 213px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPfB3Yfe2qzcym4f13UnuocvtRl5iPfVfxsiievAljOOr_Xqc9ntN_eXCK_MOFkx8vKQev7KGfaDwJpNPmKLkHU7Z2D76caIsi9mDL28KTOk013KUUMnMMiUEREvSeN9WFPi3YJg_v1Erj/s320/caramelcc1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5758390355014138194" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhGa0kFUpgOU0Zt0VLTGt082Lx4jiv_x1GdprVNe9WI3B_Mrq41Ebund_QF8zxqarBMvk1FJArIFJq5QbIZ2zJQHFecoyz8NgW4uLQeD-hmJajom3MNpycEdCNl8lXi5oAFtd0iBCXacfq/s1600/carrotcc2.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhGa0kFUpgOU0Zt0VLTGt082Lx4jiv_x1GdprVNe9WI3B_Mrq41Ebund_QF8zxqarBMvk1FJArIFJq5QbIZ2zJQHFecoyz8NgW4uLQeD-hmJajom3MNpycEdCNl8lXi5oAFtd0iBCXacfq/s320/carrotcc2.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5758390343319441122" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEZ9aG5NlETRJI8YprgAUfe-tQVJz5ehbE3aJBUipuqO9zQMUy8bRxyA8vVHvGB0_IHF7g6Fuwp2GhuHskWudU7YO3gp51b4Q4TNZRHOmfPbNxcAH5Mw5RP4R8GGXMZYA5PVYAVKWTO4pz/s1600/carrotcc1.jpg"><img style="cursor:pointer; cursor:hand;width: 320px; height: 318px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEZ9aG5NlETRJI8YprgAUfe-tQVJz5ehbE3aJBUipuqO9zQMUy8bRxyA8vVHvGB0_IHF7g6Fuwp2GhuHskWudU7YO3gp51b4Q4TNZRHOmfPbNxcAH5Mw5RP4R8GGXMZYA5PVYAVKWTO4pz/s320/carrotcc1.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5758390337363599906" /></a>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-1371674915963026030.post-45780576480431250992010-11-23T03:18:00.003-06:002010-11-23T03:38:48.217-06:00Creamy Vegetable soup<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJYvCw2wZgHex7S6b2LSBz2CXTMQde_YxX3hmmNz0vyevJpmt8-467ga3G-X_3hwA_mInxQ3tz5dwWs43A_rUF3L4xc66FwYYMYje0EJENiTC_fCGFdlcJsREt_5Z54UBUGLE1Po5_Fpyw/s1600/IMG_3190.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5542672768237882034" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJYvCw2wZgHex7S6b2LSBz2CXTMQde_YxX3hmmNz0vyevJpmt8-467ga3G-X_3hwA_mInxQ3tz5dwWs43A_rUF3L4xc66FwYYMYje0EJENiTC_fCGFdlcJsREt_5Z54UBUGLE1Po5_Fpyw/s400/IMG_3190.JPG" /></a> With few left over veggies I ended up making this soup.....came out well so thought I would share it with all of you.<br /><br /><strong><u>Ingredients:</u></strong><br />cabbage, onion, green peas and corn - 1 cup<br />fresh cream - 1/2 cup<br />butter - 1 tbsp<br />salt to taste<br />white pepper<br /><br /><strong><u>Method:</u></strong><br />Add butter in a pan. Saute the chopped onion followed by rest of the veggies. Add water to this and boil the veggies. Once they are half cooked remove from flame and drain the stock. Keep the stock aside and blend the cooked veggies. Mix in the stock along with the cream to the blended veggies. Add salt and white pepper and cook in low flame. Serve hot with some bread sticks.Srihttp://www.blogger.com/profile/13339548403680244918noreply@blogger.com0tag:blogger.com,1999:blog-1371674915963026030.post-80932201154993920442010-11-18T03:39:00.002-06:002010-11-18T03:51:11.141-06:00Eggless Chocolate Souffle<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB22beTjyqfgiS1IppioHyXQOoYNqudWfCgbXez7_dPFX-IEbxXbjOWaYitwpa4UkfY5TzEkLahKzdRqw2KuE3_wWupgnvnP4HREOELkxtAmuLE0ZZFHXKgnEzAYvONQ7mMfn72htpCvsq/s1600/IMG_3175.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5540822388539333218" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB22beTjyqfgiS1IppioHyXQOoYNqudWfCgbXez7_dPFX-IEbxXbjOWaYitwpa4UkfY5TzEkLahKzdRqw2KuE3_wWupgnvnP4HREOELkxtAmuLE0ZZFHXKgnEzAYvONQ7mMfn72htpCvsq/s400/IMG_3175.JPG" /></a> It was our 6th wedding Anniversary and I wanted to make some desert for A. Got this wonderful and easy recipe from a friend and tried it out. Came out real good!!!<br /><br /><strong>Ingredients:</strong><br />Milkmaid - 1tin<br />Cocoa powder - 3- 4 tbsp<br />Chocolate - 50 gms<br />Walnuts - 50 gms chopped (optional)<br />Gelatine - 21/2 tbsp<br />Milk - 2 cups<br />Cream - 1 1/3 cup<br /><br /><strong>Method:</strong><br /><br />1. Whisk the cream in a bowl over a bowl of ice. Whisk it till it becomes stiff. Keep 2 tsps aside for decoration if you need and the rest also aside.<br />2. Heat water in a pot and when the water com, simmer it. Dissolve gelatine in 1/2 cup water and double boil it over this pot. Keep stirring till the gelatine is completely dissolved. Keep aside.<br />3. Add cocoa powder to 1 cup milk and double boil this too till it forms a smooth paste.<br />4. let this cool down and then add to it - gelatine, 1 cup milk, walnuts, chocolate pieces and milkmaid.<br />5. Add the whisked cream and mix well.<br />6. Pour it into glass bowls / souffle dish and freeze them in the fridge.<br />7. Wait for 2 hours to set. While serving garnish with fresh cream that was kept aside and some chocolate shavings.Srihttp://www.blogger.com/profile/13339548403680244918noreply@blogger.com1tag:blogger.com,1999:blog-1371674915963026030.post-9247055496045346072010-11-09T00:14:00.004-06:002010-11-09T00:47:18.346-06:00Iyengar Puliyodharai / Iyengar style Tamarind Rice<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUaTsi7n2iav7IuUWmvWE998_WM7MHLgjk6NV5Wzn79RxsAwBQqeoctH79XO6zkjWGxxyic1OeWvRAcYu4pQpZADV-HZ9gcC8Iwa_csU4aTIhomaT5BHMJGFdhc-sbEiDvquhTtySlHLz9/s1600/IMG_3160.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5537430935981010178" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUaTsi7n2iav7IuUWmvWE998_WM7MHLgjk6NV5Wzn79RxsAwBQqeoctH79XO6zkjWGxxyic1OeWvRAcYu4pQpZADV-HZ9gcC8Iwa_csU4aTIhomaT5BHMJGFdhc-sbEiDvquhTtySlHLz9/s400/IMG_3160.JPG" /></a> After getting married to an Iyengar.........................most of my relatives keep asking me the recipe for the lip smacking iyengar puliyodharai! To tell you the truth.......I had never prepared one in the last 6 yrs, Until I met a friend who gave me the secret recipe.....which is not a secret anymore. Hope you guys enjoy preparing it and having it too!!!<br /><br /><strong>Recipe for Pulikachal</strong>:-<br /><br /><u>Ingredients<br /></u>Tamarind – 200 gms<br />Turmeric powder – 1/2 tps<br />Salt – 1 1/2 tsp (increase or decrease the quantity according to taste)<br /><br /><u>For Seasoning<br /></u>Mustard seeds – 2 tblsp<br />Red Chillies – 25-30 Nos , broken into pieces (If you don’t want the pulikaichal to be very then break the chillies into 2 pieces and remove the seeds)<br />Channa Dhal – 1 Tblsp<br />Urud Dhal – 1 Tblsp<br />Curry leaves – Fresh and dried (20 to 30 Nos)<br />Gingly oil - 250 ml<br /><br />If you are going to store for a longer period then it better to add less quantity of dhal at the time of preparation . Fry and add the required quantity of dhal at the time of mixing pliyodarai.<br /><br /><u>For Powdering<br /></u><br />Methi seeds – heap of 1 tsp<br />Hing ( Asafoetida or perungayam) – 1 small piece or 1/2 tsp<br /><br />Dry fry the methi seeds till they are deep brown. Add one teaspoon of gingly oil and fry the hing. It is better to use the solid hing for this preparation because this is the main flavouring agent. Allow it to cool and make it into a fine powder.<br /><br />Note:- Some of them add 1tsp of dhaniya and 1/2 tsp of black pepper along with methi seeds and hing and powder it. These additions are optional.<br /><br /><u>Method</u><br /><br />-Strain the tamarind into a thick pulp mix it with turmeric powder and salt and set aside.<br />- Take a thick bottom pan and add the gingly oil. Keep it on medium flame. Once the oil starts fuming add mustard seeds and allow it to splutter completely. Only when the mustard seeds splutters completely the shelf life of pulikaichal will last long.<br />- Then add the red chillies and the dhal and fry till the dhal is golden brown. Add the curry leaves and allow them get fried completely i.e, till all the water content in the curry leaf evaporates.<br />-Pour 1/2 a cup tamarind mix and when it starts to boil add the rest. Add a small piece of jaggery for added taste.<br />-When the pulp gets thick, oil will come up on the sides & the gravy will get deposited at the bottom. This indicates that pulikaichal is done. Switch off the stove and add the prepared methi-hing powder, mix it well and transfer it to another vessel to avoid further thickening.<br /><br /><strong>Preparation of Puliyodarai</strong><br /><strong></strong><br />1.Just pressure cook 1 cup of raw rice.<br />2.Take a vessel. Add 1 Tbl spoon of gingely oil and put the cooked rice over the oil.<br />3.If you are preparing the puliyodharai on the day when you make pulikaichal no additions are required. Approximately for 1 cup of rice (i.e,200 gms of rice) we need 3 tbl spoon full of pulikaichal.<br />4.Mix it with the rice using a flat laddle so that the rice will not get smashed.<br /><br />If you are going to refrigerate and prepare puliyodharai once in a while then , in just 1 tsp of gingly oil fry, 2 broken green chillies, fresh curry leaves, 1pinch of trumeirc powder and 1/4 hing and add to the rice. Add pulikaichal according to the quantity of rice.<br /><br />If you like your puliyodharai to be crunchy, you can add fried peanuts and cashew nuts.<br /><br />Note :- For the puliyodarai to taste good preferably use gingly oil. Usually we fry cashews in ghee. But for this preparation it is better to use gingly oil.<br /><br />Refrigerate it in an air tight container.Srihttp://www.blogger.com/profile/13339548403680244918noreply@blogger.com0tag:blogger.com,1999:blog-1371674915963026030.post-80359525367050336692010-09-11T08:10:00.004-05:002010-09-11T08:29:32.599-05:00Ganesh Chathurthi - Purnam Kozhakattai and Uppu Kozhakattai<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj64kTodGKWp4bsxL3QU78V0nhBh474GovDdyAli4d-0LNcHsfitST-wMD7RNk9ZOkEiy-Os_JfvgzkrFagjtL7AjL12FaOHqO4hgQguLVKx6kIo823hIEtu6dOVfB-rERgRQ7gS2KpgaC8/s1600/Food.jpg"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 225px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5515643079513869554" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj64kTodGKWp4bsxL3QU78V0nhBh474GovDdyAli4d-0LNcHsfitST-wMD7RNk9ZOkEiy-Os_JfvgzkrFagjtL7AjL12FaOHqO4hgQguLVKx6kIo823hIEtu6dOVfB-rERgRQ7gS2KpgaC8/s400/Food.jpg" /></a> I am a great Ganesha lover like many others and for me celebrations at home pre marriage used to be a different scene....now I still try to follow my traditions and make kozhakattais for Ganesh chathurti!<br /><br /><strong><u>Sweet/Purnam Kozhakattai:</u></strong><br /><br /><strong><em><u>Ingredients:</u></em></strong><br /><br /><u><em>For the stuffing:<br /></em></u>fresh grated coconut: 1 cup<br />grated jaggery: ¾ cup<br />cardamom powder: a pinch<br /><br /><em><u>For the outer shell:<br /></u></em>Rice flour: 1½ cups<br />Coconut oil or any other cooking oil: 2tsp<br />Salt: a pinch<br /><br /><strong><em><u>Method:</u></em><br /></strong><br /><em><u>The stuffing:<br /></u></em>Melt the jaggery and strain to remove any impurities. Reheat and make a slightly thick syrup. To test, just remove the spoon with a little syrup from the boiling syrup and drop into a cup of cold water. If the syrup forms a smooth ball, soft to touch, it is ready. Add the coconut gratings to the molten jaggery. Keep stirring until all the water is absorbed and the contents leave the side of the pan. Remove from fire and add cardamom powder.<br /><br /><em><u>The rice flour coating:<br /></u></em><br />Heat a pan and add 2 tsp of oil. Add 1½ cups of water and pinch of salt and boil. Meanwhile mix the rice flour in1½cups of water into a smooth batter without lumps. When the water starts boiling add this batter and keep stirring until the rice flour becomes a smooth shiny ball. Remove from fire and cool.<br /><br /><em><u>To prepare kozhukkattais:<br /></u></em><br />Knead the rice flour dough well. Take a lime sized portion and form into a cup. Smear little oil on your finger tips to make it easier to handle the dough. Put a smaller size ball of the coconut stuffing inside and close from all sides and pinch the ends together. Repeat till all the dough and stuffing is used up. Steam the kozhukkattais in a steamer or a idli steamer for 15 minutes.<br /><br /><br /><strong><u>Uppu Kozhakattai:</u></strong><br /><br /><em><u><strong>Ingredients:</strong></u></em><br /><br /><em><u>For stuffing:</u></em><br />Whole Urad Dal: 1 cup<br />green chillies: 2<br />dry red chillies : 2-4<br />Aesofotida<br />salt<br />curry leaves (chopped)<br />corriander leaves(chopped)<br />tempered mustard seeds<br /><br /><em><u>For the outer Shell:</u></em><br />Same as above used for Sweet Kozhakattai<br /><br /><u><em>Method:</em></u><br /><em><u></u></em><br />Soak the Urad dal for 45 min to 1 hour. Drain the water and grind it along with salt, green and red chillies. Grind it coarsely and add aesofotida. Steam them in idly plates. Let it cool and then with your hand crush them. Add curry leaves, corriander leaves and mustard seeds. Make the outer shell with the rice flour you have prepared already. Fill it with this stuffing and steam them for 15 minutes.<br /><br />Hope you guys have a wonderful Ganesh Chathurthi with these yummy kozhakattais!!!!Srihttp://www.blogger.com/profile/13339548403680244918noreply@blogger.com0tag:blogger.com,1999:blog-1371674915963026030.post-57337518022268518212010-09-10T05:15:00.004-05:002010-09-10T05:29:16.084-05:00Sabudana KhichdiThe Sabudana Khichdi is typically a konkani dish. I somehow love this dish and make it often for breakfast or evevning tiffin.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9DYSR6onaFkluSQD1ASt7tfjWGELs7KNcOg3WcsLHY-kcHC23oeSY9yIAc5nvn-4WmZYAwWQmFAQBvnh9lu8WbITKggay2pMGCaPhuoesHkexJyckD9bYDd9sNCjwP0FmfTIRTYN9MvHC/s1600/IMG_2936.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5515226685925897522" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9DYSR6onaFkluSQD1ASt7tfjWGELs7KNcOg3WcsLHY-kcHC23oeSY9yIAc5nvn-4WmZYAwWQmFAQBvnh9lu8WbITKggay2pMGCaPhuoesHkexJyckD9bYDd9sNCjwP0FmfTIRTYN9MvHC/s400/IMG_2936.JPG" /></a><br /><u>Ingredients:</u><br /><br />2 cups sabudana or sago soaked for at least 6-7 hours (soak till the water just touches the top of the sabudana)<br />Two small potatoes boiled and cut into small pieces<br />½ cup roasted and coarsely pounded peanuts<br />For tempering:Jeera, hing, green chilies, curry leaves<br />½ tsp sugar<br />½ tsp lemon juice<br />Finely chopped coriander for garnishing<br />Grated coconut for garnishing.<br /><br /><u>Method:</u><br /><br />Take oil in a pan , when hot you can put jeera,hing , green chillies and curryleaves. Put the soaked sabudana in this mix and stir for sometime. The sabudana will turn from opaque to transparent. Then you can add the remaining things like boiled potato, chopped coriander. Put sugar, salt and lemon juice. You can garnish this ready khichdi with freshly grated coconut.Srihttp://www.blogger.com/profile/13339548403680244918noreply@blogger.com0tag:blogger.com,1999:blog-1371674915963026030.post-90810730202548056542010-09-10T04:25:00.009-05:002010-09-10T05:10:07.112-05:00Nimki, Manopu and ThattaiI know I should have posted these last week itself but somehow got delayed. I made Nimki, Manopu and Thattai for Krishnajayanthi. Hope these recipes are useful at some point of time. Apart from preparing for festivals like this, you can also make them for tea time snacks :)<br /><br /><u><em>THATTAI:</em></u><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBFgUAJ_30PJ0nhYsiggq__RY7_OWo8SrwpC8yS16zqXbgc4a_avcB-Rgl1V_TVf-wUIWdytKL0jZK_tmGJ-wFC-4EhbqNPJiZETSaH33Z3_JUqXvU9oxNXei5KH9niFYVMb50DuMabtuG/s1600/IMG_3046.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5515217850577439986" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBFgUAJ_30PJ0nhYsiggq__RY7_OWo8SrwpC8yS16zqXbgc4a_avcB-Rgl1V_TVf-wUIWdytKL0jZK_tmGJ-wFC-4EhbqNPJiZETSaH33Z3_JUqXvU9oxNXei5KH9niFYVMb50DuMabtuG/s400/IMG_3046.JPG" /></a><br /><u>Ingredients:<br /></u>1 cup Rice Flour<br />2 tbsp Urad Dal flour<br />2 tbsp Bengal gram/Channa Dal<br />1/2 tbsp white sesame seeds<br />2 tbsp Ghee<br />salt to taste<br />1/4 tsp asafoetida<br /><br /><u>Method:<br /></u>Soak the Bengal gram in some water for an hour until soft. Then add all the ingredients together Slowly add water, tablespoon by tablespoon to form it into a dough. Dont add too much water. You should get a tight dough. Take a plastic sheet. Grease it with little oil/ghee. Form a small ball from the dough and place it on the sheet. Grease your fingers and press the ball with your fingers to flatten it. Press it thin. Slowly turn it over your palm. The greased plastic will enable it to slip on your hands easily. Drop it gently in hot oil. Once they are golden brown in colour, drain the oil and place in a paper towel. You can store them in an air tight container.<br /><br /><u><em>MANOPU:</em></u><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwCcFXuklTAPalr-Xgyp_yKc38RCcbV4b45CYXHeCqX50gTT5TiX8KQ6nBJULyzUxa8WsYHJT2idFM3cgoE5lg2hGBxMrReX1-9w1s4RZldc9Z12aTzdOTtSp_63qFbLWd2QMtHmjzYMno/s1600/IMG_3045.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5515217835102981954" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwCcFXuklTAPalr-Xgyp_yKc38RCcbV4b45CYXHeCqX50gTT5TiX8KQ6nBJULyzUxa8WsYHJT2idFM3cgoE5lg2hGBxMrReX1-9w1s4RZldc9Z12aTzdOTtSp_63qFbLWd2QMtHmjzYMno/s400/IMG_3045.JPG" /></a><br /><u>Ingredients:</u></div><div>Rice - 3 cups</div><div>Moong Dal - 1 cup<br />white sesame seeds - 1/2 tsp</div><div>butter - 2 tablespoons</div><div>Aesofotida - 1/4 tsp</div><div>salt</div><div>oil for frying</div><div><br /><u>Method:</u></div><div>I usually get the rice and Moong dal powdered in the shop. This makes my job easier as i dont have to seive it. Now mix all the above mentioned ingredients and make it into a soft dough. It should not be as the roti dough...but even lighter. We need to use the acchu/ instrumnent to make the manopu. To make this you need the plates which have the star shapes on it. Divide the dough into equal portions and place one in the instrument and press into the hot oil. When they become golden brown remove and drain the excess oil on a paper towel.</div><div> </div><div> </div><div></div><div></div><div></div><div></div><div></div><div><u><em>NIMKI:</em></u></div><div></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjch2FkxPPdvhsEgi7y1FqtIyVUWktEygD-LJkjYjqp_qrmERGMoezQA2SJSvFeFMSP-9lKmu_xEz6W2Z9DsBLH6AaI71mjqQHDHabQ84gN5UVuzHRHmulKMohV5g7H3Ekdf2Q2bA663x7m/s1600/IMG_3040.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 338px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5515214517553284706" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjch2FkxPPdvhsEgi7y1FqtIyVUWktEygD-LJkjYjqp_qrmERGMoezQA2SJSvFeFMSP-9lKmu_xEz6W2Z9DsBLH6AaI71mjqQHDHabQ84gN5UVuzHRHmulKMohV5g7H3Ekdf2Q2bA663x7m/s400/IMG_3040.JPG" /></a></div><br /><u>Ingredients:<br /></u>Maida - 1 cup<br />Wheat flour - 1 cup<br />Rava - 1/2 cup<br />kalaonji/ kala jeera - 1/2 tsp<br />red chilly powder - 1/4 tsp or acc to taste<br />pepper powder - 1/4 tsp or acc to taste<br />salt<br />butter - 2 tbsp<br />oil for frying<br /><br /><u>Method:<br /></u>Mix all the ingredients together and make like a roti dough. Then divide it into equal portions. Roll each portion out and then cut them with a knife or shaped cutters readily avaiable in the market. Separate the pieces and fry them in oil.<br /><br /><br /><br /><br /><div></div>Srihttp://www.blogger.com/profile/13339548403680244918noreply@blogger.com0tag:blogger.com,1999:blog-1371674915963026030.post-15053877039261224032010-08-31T05:19:00.003-05:002010-09-03T09:19:23.511-05:00Marie Biscuit Chocolate Balls<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdn0MNgn_QzcicLjHQFWdyIOCecPO4r0uTWP3jqEv6BUlzx3wJKMCyPOkHC6K3ksoCrJM4bldBDPfl3BaxA-H-JhFuPXNDxbAW7PlJDxWwQP69HGdLztsERiJLnogl-EMkqUVrFiZW2t2N/s1600/IMG_3043.JPG"><img style="text-align: center; margin: 0px auto 10px; width: 400px; display: block; height: 266px;" id="BLOGGER_PHOTO_ID_5511517425683131298" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdn0MNgn_QzcicLjHQFWdyIOCecPO4r0uTWP3jqEv6BUlzx3wJKMCyPOkHC6K3ksoCrJM4bldBDPfl3BaxA-H-JhFuPXNDxbAW7PlJDxWwQP69HGdLztsERiJLnogl-EMkqUVrFiZW2t2N/s400/IMG_3043.JPG" border="0" /></a>Every Krishnajayanthi apart from the usual sweets I try to make something new............and while browsing through few blogs I came across Sailu's Kitchen. She had the Marie Biscuit Chocolate Balls which was eye catching and easy to make. I made them and it came out very well.....you can try and see it for yourself!!!<br /><br />Link: http://www.sailusfood.com/2010/07/06/marie-biscuit-chocolate-balls/<br /><br /><br /><div></div></div>Srihttp://www.blogger.com/profile/13339548403680244918noreply@blogger.com0tag:blogger.com,1999:blog-1371674915963026030.post-23627069690091156902010-08-24T08:05:00.006-05:002010-08-24T08:41:51.832-05:00Engagement/ Nichayathartham Seer decorationLast sunday was my brother in law's engagement and we had a gala time packing and decorating the seer trays. Just as you have decorated baskets in any North Indian weddings we have in South Indian weddings too. We arranged 23 trays with 12 different types of fruits and 11 trays with variety of dry fruits, nuts, sugar and chocolates.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJTS3VW-PAmyiQq_29JARdygZHlBo-coSpHCDWmEkjXAiY3Ng4gsY_OKOQKMJIU6nS_o3sXmceVI6f5kJsWqRm77NpLyu6zOF0yshgLsi4bNaOJ5GGB07Zsyiu1C0WslJxN1wtml9YtJAO/s1600/IMG_7623.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5508970783423308418" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJTS3VW-PAmyiQq_29JARdygZHlBo-coSpHCDWmEkjXAiY3Ng4gsY_OKOQKMJIU6nS_o3sXmceVI6f5kJsWqRm77NpLyu6zOF0yshgLsi4bNaOJ5GGB07Zsyiu1C0WslJxN1wtml9YtJAO/s400/IMG_7623.JPG" /></a><br /><div></div><div></div><div>Apart from all this we also keep a granulated sugar tray with the name of the bride and groom written in gems/m&m. We wanted to do it differently and so here is what we did:<br /></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd_HynD1Z4byQ8PcBh3s2LH_ZDvt6uoDBhiOCkIuxnlxsQfIWKkgep6uDgBNMt-gOFmawg2TUuS3byFut8DMu0YScs7B-VKDJ2cYfZgy7I3URX5CNDbTgOiSfCZgQzS14F8SB39-z46um-/s1600/IMG_7625.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 267px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5508967322679514418" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd_HynD1Z4byQ8PcBh3s2LH_ZDvt6uoDBhiOCkIuxnlxsQfIWKkgep6uDgBNMt-gOFmawg2TUuS3byFut8DMu0YScs7B-VKDJ2cYfZgy7I3URX5CNDbTgOiSfCZgQzS14F8SB39-z46um-/s400/IMG_7625.JPG" /></a><br /><br /><div><u>Ingredients:</u></div><div>Rice cracker/ butter cookies- (round or square shaped)</div><div>dark chocolate</div><div>mixed fruit jam</div><br /><div></div><div><u>Method:</u></div><div>Cut the dark chocolate into pieces and place it in a microwave safe bowl. Heat in microwave for 30 secs and then whip it well. Keep doing this till the chocolate liqid becomes thick. Transfer it into a ziplock bag. Cut the edge and write the alphabets on the rice cracker/butter cookies. Use it the way you would use a mehendi cone...as simple as that! </div><br /><div></div><br /><div>For making the red hearts......take few spoons of mixed fruit jam and beat it well with a spoon. Use the same method as above and make your designs on the cookies. Apart from this you can add your own touch by decorating the tray!</div><br /><div></div><br /><div></div></div>Srihttp://www.blogger.com/profile/13339548403680244918noreply@blogger.com0tag:blogger.com,1999:blog-1371674915963026030.post-77506244639739437532010-08-24T06:35:00.005-05:002010-08-24T07:53:39.205-05:00Iyengar Avani Avittam MenuAvaniavittam/Upakarma is a function followed by Brahmins where they change their sacred thread once in a year. This day in their houses the women folk prepare an elaborate menu for them. Being married to an iyengar, I have started to follow their way of doing things. Today was Avaniyavattam and hence I prepared the following for lunch : More Kozhambu, Saathumadhu ( Rasam in iyengar lingo), Vazhakai/Raw Banana Vegetable, Rava Payasam, Vada and Sweet Appam.<br /><br />For all those first timers preparing these items or you want to finish quickly...........check out my recipes for easy methods.<br /><br /><strong>Medu Vada: </strong><br /><br /><br /><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihC3iDxt0-n9Gc872CJACPGfW-iAIbCpFH8ckmCktiVoMb39_8iaoDweCOEkO6w19LS3mmP64vvOsc_LK4ohILlmkvL_uW2zCLVTSIbpnQoFsTP9LFUYWJqlDxX7QEzsRbXYEW0g8KbAZT/s1600/IMG_3017.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5508944726231789810" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihC3iDxt0-n9Gc872CJACPGfW-iAIbCpFH8ckmCktiVoMb39_8iaoDweCOEkO6w19LS3mmP64vvOsc_LK4ohILlmkvL_uW2zCLVTSIbpnQoFsTP9LFUYWJqlDxX7QEzsRbXYEW0g8KbAZT/s400/IMG_3017.JPG" /></a> <u>Ingredients:</u><br />Urad Dal - 1 cup<br />green chillies - 2<br />Ginger - 1 inch<br />salt<br />curry leaves<br />oil for frying<br /><br /><u>Method:</u><br />Soak the urad dal in water just an hour before your preparation. Once done grind it in a mixie or grinder. In case you want to save time grind the urad dal the previous night without adding salt to it and keep it refrigerated. When you want to make the vadas, grind ginger and green chillies and add it to the urad dal mixture along with salt and fresh curry leaves. Heat oil in frying pan and touch lil water and fry the vadas. For first timers, you can use a plastic sheet where you can pat the vadas and fry them.<br /></p><p><em>Note : Iyengars dont makes holes in the vadas. </em></p><p><em></em><br /><em>Tip: If the urad dal mixture become little watery.... do not panic. Just powder some poha/aval and add it to the batter. This will soak the excess water and also give a nice taste to the vadas.<br /></em><br /><strong>Sweet Appam:</strong> </p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_3N8z_h7boYHeWSu3kjAb-MGQOm0Ex30U-QU4MzruiQ1SeR5_2XT3MAzuzc-uIqK1zmD4ZHLZiILOQJ3sfaV1He9vHqrTZj2biNsDRG9adKuez_lKEqdGKIj4E7qWkPkHkkE1Rw9bPnXH/s1600/IMG_3015.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5508944719743898818" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_3N8z_h7boYHeWSu3kjAb-MGQOm0Ex30U-QU4MzruiQ1SeR5_2XT3MAzuzc-uIqK1zmD4ZHLZiILOQJ3sfaV1He9vHqrTZj2biNsDRG9adKuez_lKEqdGKIj4E7qWkPkHkkE1Rw9bPnXH/s400/IMG_3015.JPG" /></a><br /><u>Ingredients:</u><br />Wheat - 1 cup<br />Jaggery - 1/2 cup or less<br />elaichi powder<br />rice flour - 3 tbsp<br />coconut - grated or cut into small pieces<br />water<br />oil for frying<br /><br /><u>Method:</u><br />Heat the jaggery with little water. Mix the rest of the ingredients in a bowl and keep aside. Once jaggery has melted add it to the bowl and mix it well. the consistency should be like vada batter. Heat oil and fry them.<br /><br /><strong>Microwave More Kozhambu:</strong><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja2tyAG4fWPLDQV7-uW9J9RZDvm3NkZ-ydLZ_KqUtr79mSP8_NlXqZlSPF2uExxPjCsTvJxI6vB1HBrvVT1yOjBPxajY5JmweIzBFWa-ZhMrmnrkZy-BjBCWia4bel7Z4Qr9ESk7SNY6L9/s1600/IMG_3012.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5508944703815191634" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja2tyAG4fWPLDQV7-uW9J9RZDvm3NkZ-ydLZ_KqUtr79mSP8_NlXqZlSPF2uExxPjCsTvJxI6vB1HBrvVT1yOjBPxajY5JmweIzBFWa-ZhMrmnrkZy-BjBCWia4bel7Z4Qr9ESk7SNY6L9/s400/IMG_3012.JPG" /></a><br /><u>Ingredients:</u><br />Curd - 1 cup<br />ginger - 1 inch<br />green chillies - 1<br />Jeera seeds - 1/2 tsp<br />turmeric powder - 1/4 tsp<br />lady's finger/white pumpkin - cut into medium size pieces<br />mustard seeds, methi seeds and curry leaves for tempering<br />salt<br />oil<br /><br /><u>Method:</u><br />Grind green chilly, ginger and jeera seeds. Keep it in a microwave safe bowl and let it cook for 1 min. Once done add curd, turmeric powder and salt and keep it aside. If you are using lady's finger then fry them in little oil and boil it. If white pumpkin is being used then just boil them. When you are going to serve then add the boiled vegetable to the bowl and microwave for 1 1/2 min. Temper it with mustard seeds, methi seeds and curry leaves.<br /><br />Hope this particular page helps most of us who are either working or first timers!!! Happy Cooking!Srihttp://www.blogger.com/profile/13339548403680244918noreply@blogger.com0tag:blogger.com,1999:blog-1371674915963026030.post-64651442545049436582010-08-20T04:11:00.002-05:002010-08-20T04:32:00.662-05:00Double decker - Potato lettuce Sandwich<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0eV_mcu_3HaPmuUqWzyA9T6AWiCsRBMNev9qIABl5MwQppWpGn8b7VQMnvIce2VV_UW48PQMSDxZpr1ES7-ugmZZV6zHmnrtCbXzls_SqGqHYvqy-P9YVul4Vwyyhzj0py49J7qYWV4pc/s1600/IMG_2993.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5507417527673107074" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0eV_mcu_3HaPmuUqWzyA9T6AWiCsRBMNev9qIABl5MwQppWpGn8b7VQMnvIce2VV_UW48PQMSDxZpr1ES7-ugmZZV6zHmnrtCbXzls_SqGqHYvqy-P9YVul4Vwyyhzj0py49J7qYWV4pc/s400/IMG_2993.JPG" /></a>Lettuce!!!! Guess we keep using this only for salad and subs. I wanted to use this in a different way so thought of making this simple stuffing sandwich. This is the easiest sandwich and you can have it anytime!<br /><br /><u>Ingredients: (serves 2)</u><br />Potato - 4 boiled and smashed<br />onion - 1 chopped<br />lettuce - 1 cup chopped<br />salt to taste<br />chilly flakes<br />oil -1tsp<br /><br /><u>Method:</u><br /><br />Heat oil in a pan and add onions followed by lettuce. Fry it a little and the add the potatoes. Add salt and chilly flakes. Once done let it cool. Spread the stuffing on the bread and toast it in a tawa or toaster. Serve it with tomchi sauce or just have it plain.<br /><br />This same stuffing can be used on a roti to make a wrap. You can also use this stuffing on a sub with a topping of mayonnaise and tomato sauce.<br /><br /><br /><br /><div></div>Srihttp://www.blogger.com/profile/13339548403680244918noreply@blogger.com0tag:blogger.com,1999:blog-1371674915963026030.post-24477114613332875562010-08-18T00:41:00.003-05:002010-08-18T01:46:24.662-05:00Onion and Capsicum Veggie<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Hfl5Sq8zbgrn7laRPRVY7PJFzTagpXkxi1r_hVd-Ejh06qcXWICU70EW3jWHpBAdFv2wHcwTkSHP_0ucUiSYNk1hzjuStmnPtTFRfxUDmoylVlLrGRPTjI5jR9kM_9whn5uSplm19ZEY/s1600/IMG_2980.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5506621271025652754" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7Hfl5Sq8zbgrn7laRPRVY7PJFzTagpXkxi1r_hVd-Ejh06qcXWICU70EW3jWHpBAdFv2wHcwTkSHP_0ucUiSYNk1hzjuStmnPtTFRfxUDmoylVlLrGRPTjI5jR9kM_9whn5uSplm19ZEY/s400/IMG_2980.JPG" /></a><br />When you are all down with maybe very limited veggies in your pantry and donno what to do.............here's the solution. This veggie recipe is basically a bse for making any dry veggie. You can have it like this itself or add more veggies to it acc to your choice (potatoes, tomatoes, cauliflower or carrots).<br /><br /><u>Ingredients: </u>(serves 1)<br />Onion - 1 chopped medium size<br />Capsicum - 1 chopped medium size<br />urad dal<br />mustard seeds<br />salt to taste<br />Oil<br /><br /><u>Method:</u><br />Heat oil in a pan and let the mustard seeds and urad dal splutter. Add the onion and capsicum and let them fry for sometime. I like the capsicum to be in bright green in colour so I always leave it half done to get the crisp taste. Add salt and remove from flame.<br /><br />Serve this with rotis or just use it as a filling for sandwiches!!!<br /><br /><br /><br /><u></u>Srihttp://www.blogger.com/profile/13339548403680244918noreply@blogger.com2tag:blogger.com,1999:blog-1371674915963026030.post-183132596596330892010-08-17T23:41:00.004-05:002010-08-18T00:03:59.162-05:00Rice Khichdi with cauliflower veggie<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX_oVGGy9yNDFvHK4eu6_0aarkisM_OUTWXrXgK999t0C_dV4De_lOnMqT_Aa25MbZ9aklj8dSuGl1rQ0vbyQtV3BNVJTott_SGgZGpslIgySyApbgwVQlK8C32JB_QTyGoTo1gdx3FS_Y/s1600/IMG_2984.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5506606295437169186" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX_oVGGy9yNDFvHK4eu6_0aarkisM_OUTWXrXgK999t0C_dV4De_lOnMqT_Aa25MbZ9aklj8dSuGl1rQ0vbyQtV3BNVJTott_SGgZGpslIgySyApbgwVQlK8C32JB_QTyGoTo1gdx3FS_Y/s400/IMG_2984.JPG" /></a><br /><div></div>Do you know what is heaven???? welll for me on a rainy day or when im down with fever........the best thing that would take me to heaven would be....................a bowl of hot rice khichdi with dry cauliflower sabzi!!! So here is this wonderful recipe for all of you......don't forget to try it today....check out the weather outside!<br /><br /><u>Ingredients:</u> (serves 2)<br /><br /><u><em>For Khichdi:</em></u><br /><br />Basmati Rice/ Reg rice - 3/4 cup<br />Moong Dal - 1/4 cup<br />turmeric powder - 1/4 tsp<br />garlic - 5 cloves (chopped)<br />ginger - 1/2 inch (chopped)<br />green chilly - 1 slit<br />salt - 1 tsp<br />mustard seeds<br />jeera seed<br />ghee - 1 tsp<br /><br /><em><u>For Cauliflower Sabzi:</u></em><br /><br />cauliflower - cut into florets<br />green peas - 1/2 cup<br />onion - 1 medium size ( cut into long pieces)<br />garam masala<br />salt to taste<br />mustard oil / reg sunflower oil<br /><br /><u>Method:</u><br /><br /><u><em>Sabzi:</em></u><br /><p>Heat oil in a pan and fry the onions. Add peas, cauliflower, salt and garam masala. Fry it well in the pan. Once done keep it aside.</p><p><em><u>Khichdi:</u></em></p>Fry the garlic, ginger and green chilly in little oil. Wash the rice and dal and pressure cook by adding turmeric powder, salt, fried ginger garlic and 3 1/2 cups water. Once the rice is cooked, heat ghee and temper mustard and jeera seeds. Add this tempreing to the rice khichdi.<br /><br />While serving serve the cauliflower sabzi on top of the khichdi. In case you have no energy to make the sabzi, you can add the veggies of your choice to the khichdi itself while pressure cooking it. Then you can have it with pickle and curd.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOgUxVdDUnM6-EPlAg9YwmcwdpcPYnsxzaIdJS6_OakbdcAYN9hJTqgZX_tV9J4t5qZmHnhjpDpl55R5kHqT1AQguiPVdP1DAA5T1oKoO4yOQlPGhVaozbiEhqypWTvOMpWFVJz9QTf10T/s1600/IMG_2983.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 266px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5506605831221496034" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOgUxVdDUnM6-EPlAg9YwmcwdpcPYnsxzaIdJS6_OakbdcAYN9hJTqgZX_tV9J4t5qZmHnhjpDpl55R5kHqT1AQguiPVdP1DAA5T1oKoO4yOQlPGhVaozbiEhqypWTvOMpWFVJz9QTf10T/s400/IMG_2983.JPG" /></a>Srihttp://www.blogger.com/profile/13339548403680244918noreply@blogger.com0tag:blogger.com,1999:blog-1371674915963026030.post-69314016149902067792010-08-16T22:55:00.004-05:002010-08-16T23:01:18.090-05:00Thengai Podi (Coconut Powder)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ78Zmcc3OCGxUgy1oVx3xnW5y6wSL6aAPay7baIrTL_JjqnZ38fKHsNueCNy8ph-KeBs-hLZpHXR0TBnMcgANUvlOCtPKbOECeRvKkidbn0ifLsrDccVHVVH2gYglQUpjrJAIZf_i4gCJ/s1600/IMG_1522.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 400px; DISPLAY: block; HEIGHT: 338px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5506223499496413730" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQ78Zmcc3OCGxUgy1oVx3xnW5y6wSL6aAPay7baIrTL_JjqnZ38fKHsNueCNy8ph-KeBs-hLZpHXR0TBnMcgANUvlOCtPKbOECeRvKkidbn0ifLsrDccVHVVH2gYglQUpjrJAIZf_i4gCJ/s400/IMG_1522.JPG" /></a><br /><div>This podi/powder is a wonderful item to be used during the days you are in no mood to make rasam and sambhar. Its also a perfect stuff to be used by all those who are single and far away from home...........Hope you guys will try and like it!</div><div></div><br /><div><u>Ingredients:</u></div><div>Coconut(fresh or frozen)-3/4 cup</div><div>Urud dal-1/2 cup</div><div>Hing-1/4 tsp</div><div>Salt</div><div>Red chillis-6(or according to your taste)</div><div>Oil-2 drops</div><div>Mustard seeds-1/4 tsp</div><br /><div></div><div><u>Method:</u></div><div>Heat oil in a pan. Add mustard seeds. When they crackle, add urud dal, red chillis and hing. Fry till golden brown on a very low flame. Set aside and let it cool.In the same pan, add coconut and fry well till it loses moisture and turns light brown. Let it cool.Grind everything(including salt) together to a coarse powder.Store in an air tight container. Mix 2-3 tbsp of this powder with a serving of cooked rice(rice should not be mushy). Add a drop of ghee and have it with chips or papad.</div><br /><div></div>Srihttp://www.blogger.com/profile/13339548403680244918noreply@blogger.com0