tag:blogger.com,1999:blog-26722199534990306612024-03-05T18:08:02.176-08:00Kitchen - The Chef 's ParadiseExperience the Joy of Cooking :)Gayuhttp://www.blogger.com/profile/15779691349695946784noreply@blogger.comBlogger75125tag:blogger.com,1999:blog-2672219953499030661.post-88075201743067248052014-07-24T09:56:00.000-07:002014-07-24T09:57:43.391-07:00Bansi Rava Kesari<div dir="ltr" style="text-align: left;" trbidi="on">
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Bansi Rava is also called as Godumai Rava/ Samba Godumai/ Broken Wheat/ Dalia. It is rich in fiber and very nutritious. Kesari is usually made out of Sooji. Kesari/ Kesari bath is usually made of milk and sugar. But this Bansi Rava Kesari is made of jaggery. It is a very delicious and simple recipe. This is how I made it.</div>
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<u><b>Ingredients:</b></u></div>
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Bansi Rava - 1 cup </div>
Jaggery (powdered) - 1 cup<br />
Cardamom powder - 1 teaspoon<br />
Cashewnuts - For Garnishing<br />
Raisins - For Garnishing<br />
Ghee - 4 Tablespoons<br />
Water - As required<br />
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<b><u>Method:</u></b><br />
<ul>
<li>In a Pan/ Kadai roast 1 cup of Bansi Rava in 1 table spoon of ghee.</li>
<li>Then boil the Bansi Rava in about 2 cups of water or as required. Cook till it is completely cooked.</li>
<li>In a different pan, add the Jaggery and add 1 cup of water and boil the Jaggery. </li>
<li>Once the Jaggery is boiled and dissolved completely, remove it from heat and strain out the Jaggery water.</li>
<li>Mix the strained Jaggery water into the Bansi Rava, add 2 table spoons of Ghee and stir it well.</li>
<li>Take a Tadka pan and add the Ghee into it. Once the Ghee is melted, add a few Cashewnuts and Raisins. </li>
<li>Then add this to the Rava Jaggery mixture and stir it well till the Ghee leaves out on the sides.</li>
<li>Remove from the pan and serve it hot.Enjoy the Bansi Rava Kesari.</li>
</ul>
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Gayuhttp://www.blogger.com/profile/15779691349695946784noreply@blogger.com2tag:blogger.com,1999:blog-2672219953499030661.post-57085984056843335442014-07-17T21:40:00.004-07:002014-07-17T21:43:59.390-07:00Green Rice<div dir="ltr" style="text-align: left;" trbidi="on">
Today I am feeling very happy as I got some time to sit down and write a few recipes for my blog. I stumbled upon this recipe,Green Rice as I was selecting the recipe for today's post. It is an all time favorite at our home because it is an easy one-pot meal and very nutritious. Here is how I made it.<br />
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<b><i>Ingredients</i></b><br />
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Mint Leaves - 1/2 cup</div>
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Cilantro leaves - 1/2 cup</div>
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Basil Leaves - 1/4 cup<br />
Green Chilles - 2<br />
Red Onion - 1 (medium sized)<br />
Ginger Garlic Paste - 1 tsp</div>
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Shelled Edmame beans - 1 cup</div>
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Green peas - 1/4 cup</div>
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Cloves - 4</div>
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Cinnamon - 1 inch stick</div>
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Black Cardamom - 2</div>
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Bay leaves - 3</div>
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Star Anise - 2</div>
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Cumin seeds - 1 tsp</div>
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Olive oil - 2 tbsp</div>
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Basmati Rice - 2 cups<br />
Salt - To Taste</div>
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<b><i>Method</i></b></div>
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<ol style="text-align: left;">
<li>Wash and soak the Basmati Rice for 20 mins and set aside.</li>
<li>Wash and grind the mint,cilantro and basil leaves along with green chillies and salt to a coarse consistency.</li>
<li>In a non - stick pan add 2 tbsp of olive oil. Once the oil is heated add the cumin seeds, cloves, cinnamon stick, black cardamom, bay leaves and star anise. A nice aroma will be released from the spices. </li>
<li>Add the chopped onions and fry till translucent. Add the ginger-garlic paste and cook until the raw smell goes.</li>
<li>Now add the ground green paste and the shelled edmame beans and green peas and cook until the raw smell of the greens is gone.</li>
<li>Add the rice and cook covered for 15 to 20 mins until the rice is fully cooked. Fluff it up with a fork to ensure that the rice is cooked.</li>
<li>Serve hot as it is or with Raita..</li>
<li>Enjoy the green rice..Let me know how it turns out..</li>
</ol>
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Notes</div>
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<ul style="text-align: left;">
<li>You can use butter instead of olive oil.</li>
<li>Green chilles can be more or less depending on the spice level you prefer.</li>
<li>You can use both edmame beans and green peas or either of the two.</li>
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**I did not have good pics of the step wise pics. Will upload them soon the next time I make this rice.**</div>
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Gayuhttp://www.blogger.com/profile/15779691349695946784noreply@blogger.com0tag:blogger.com,1999:blog-2672219953499030661.post-13494354652488246302014-06-27T14:24:00.002-07:002014-06-27T14:24:32.420-07:00Homemade Lemonade Made Easy!!<div dir="ltr" style="text-align: left;" trbidi="on">
Summer is here and it is getting really hot!! It is very important to keep ourselves hydrated during hot weather days. Water and juices are the common drinks people prefer for hydration. Juices are better because we get the goodness of fruits and veggies and we use the base as water. So we keep ourselves healthy and hydrated.Lemonade is one such drink.<br />
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Lemonade is a refreshing drink at any time of the day. It is the favorite drink of my DH. Homemade lemonade has its own unique taste and is heavenly to taste. I usually make a lot of concentrated lemonade and then dilute it whenever needed. You can make a lot of variations to the taste by adding fresh basil or mint leaves or any fresh herb to the lemonade and give it a variety of flavors too.<br />
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Ingredients:<br />
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Lemon/ Lime - 5-6 (About 1/2 cup of lemon juice)<br />
Sugar - 2 cups<br />
Water - 3 cups<br />
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Method:<br />
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<ul>
<li>We start by making a simple syrup for the lemonade. Add the 3 cups of water in a vessel and add sugar to it. </li>
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<li>Bring it to a boil until all the sugar dissolves completely in the water. Let the simple syrup cool down completely.</li>
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<li>Meanwhile, squeeze the juice out of the lemons and keep it aside. We should be able to get about 1 cup of lemon juice from 6 lemon.</li>
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<li>Once the simple syrup has cooled completely, add the lemon juice into it.</li>
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<li>Mix it well and bottle it. You can store this in the refrigerator for bout 2-3 weeks. </li>
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<li>Take quarter cup of concentrated lemonade and dilute it with 2/3rd cup of water. Chop a few mint leaves and add it to the lemonade. Serve chilled and Enjoy!!</li>
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Gayuhttp://www.blogger.com/profile/15779691349695946784noreply@blogger.com0tag:blogger.com,1999:blog-2672219953499030661.post-51908551791283453252013-09-25T22:22:00.002-07:002013-09-25T22:22:56.593-07:00Avacado and Spinach Salad<div dir="ltr" style="text-align: left;" trbidi="on">
Eating healthy is very important. In the present day scenario, everyone is leading a very busy and a fast life. It has become a burden for many to cook, go to work and manage home well. Salads come in handy in similar situations. Chop a couple of fresh veggies, empty a pack of store bought greens and toss it well with a few other ingredients from the pantry. Trust me, you will end up with a delicious and a wholesome dish that will satisfy your appetite.<br />
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Avacadoes are one of my favorite fruit and I live to have it as a milkshake and enjoy eating it with salads. The fruit is very buttery and smooth. The fruit can turn brown on exposure to air due to oxidation. To prevent this just coat with with lime juice and I will stay fresh. It has a lot of health benefits associated with it and considered to be very healthy (though it is high in its fat content).<br />
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Here is the recipe to a healthy and a delicious salad.<br />
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<b><u>Ingredients: </u></b><br />
<b><u>(Serves 2)</u></b><br />
Avacado - 1 Ripe<br />
Baby spinach - Cleaned,washed and chopped - 2 cups<br />
Spring onions - 4 stalks<br />
Red onion - Medium sized -1<br />
Ripe tomatoes - medium sized - 2<br />
Salt - To taste<br />
Lime/Lemon juice - from 1large lime/lemon<br />
Chat masala - 1/4th of a tsp<br />
Ground black Pepper - 1/4th of a tsp<br />
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<b><u>Method:</u></b><br />
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<ul>
<li>In a large bowl add the chopped spinach, red onions, tomatoes and spring onions.</li>
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<li>Then add ground black pepper, chat masala, salt and lime juice.</li>
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<li>Toss the salad and serve it with avacadoes.</li>
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<li>Enjoy the salad.</li>
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<b><u>Notes:</u></b></div>
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<ul>
<li>You can use cherry tomatoes if you like.</li>
<li>You can use spring mix, arugula or watercress instead of spinach or with spinach.</li>
<li>You can prefer to add or skip chat masala.</li>
<li>Use raw veggies of your choice to make the salad more interesting.</li>
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Gayuhttp://www.blogger.com/profile/15779691349695946784noreply@blogger.com0tag:blogger.com,1999:blog-2672219953499030661.post-27233465107177218982013-09-19T15:16:00.000-07:002013-11-01T14:41:48.012-07:00Paal Khova<div dir="ltr" style="text-align: left;" trbidi="on">
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<b id="docs-internal-guid--4582903-3842-2290-c3a7-4d7d35bcb6d8" style="font-weight: normal;"><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></b>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Paal khova is also called as Doodh Peda in Hindi. I am from Bangalore and I am absolutely in love with Nandini Paal Khova that we get there. Since I live very far from home, occasional cravings to eat the sweet crops up in my mind and makes my mouth water. One day while talking to my cousin brother, he mentioned to me about how he tried to recreate the paal khova. After a lot of trials with measurements of the ingredients, I finally found the right way to make it. It tastes absolutely fabulous and just melts in your mouth. This is how I made it.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; vertical-align: baseline; white-space: pre-wrap;"><b><u>Ingredients:</u></b></span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Milk - 2 tbsp</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Yogurt - 2 tbsp</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Ghee - 1 tbsp</span></div>
<b style="font-weight: normal;"><br /><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></b>
<br />
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; vertical-align: baseline; white-space: pre-wrap;"><b><u>Method:</u></b></span></div>
<b style="font-weight: normal;"><br /><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></b>
<br />
<ul style="margin-bottom: 0pt; margin-top: 0pt;">
<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Mix all the ingredients together in a microwave safe bowl.</span></div>
</li>
<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Microwave it for approximately 5-7 minutes in 30 sec intervals. </span></div>
</li>
<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Stir it well each time a 30 sec microwave cooking is done.</span></div>
</li>
<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">It will start to get solid and small granules of khova starts forming.</span></div>
</li>
<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">The Paal Khova is done and ready to be served.</span></div>
</li>
<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">A tbsp of this yummy dessert goes a long way!!</span></div>
</li>
<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Try this and enjoy..And yes, let me know how it was.</span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"><br /></span></div>
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</li>
</ul>
<b style="font-weight: normal;"><br /><span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;"></span></b>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; vertical-align: baseline; white-space: pre-wrap;"><b><u>Notes:</u></b></span></div>
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<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; vertical-align: baseline; white-space: pre-wrap;"><b><u><br /></u></b></span></div>
<br />
<ul style="margin-bottom: 0pt; margin-top: 0pt;">
<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Different microwaves come with different powers. So use your judgement to keep it for 5 mins or more or even less.</span></div>
</li>
<li dir="ltr" style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; list-style-type: disc; text-decoration: none; vertical-align: baseline;"><div dir="ltr" style="line-height: 1.15; margin-bottom: 0pt; margin-top: 0pt;">
<span style="background-color: transparent; color: black; font-family: Arial; font-size: 15px; font-style: normal; font-variant: normal; font-weight: normal; text-decoration: none; vertical-align: baseline; white-space: pre-wrap;">Always remember to NOT microwave for more than 30 sec.</span></div>
</li>
</ul>
</div>
Gayuhttp://www.blogger.com/profile/15779691349695946784noreply@blogger.com4tag:blogger.com,1999:blog-2672219953499030661.post-44151843830236971022013-02-04T15:14:00.000-08:002013-02-05T10:19:51.963-08:00Capsicum and Potato curry with curry powder<div dir="ltr" style="text-align: left;" trbidi="on">
Just last week I had posted a <a href="http://ensamayalarangam.blogspot.com/2013/01/homemade-curry-powder.html">Homemade curry powder</a> recipe. This capsicum and potato curry is made using the same curry powder and it tastes yummilicious..It goes very well with rasam rice or mor kuzhambu which are authentic brahmin style lunch menu for the weekends or even during festivals and special occasions..<br />
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<br />
<br />
This is how I made the curry..<br />
<br />
Ingredients:<br />
<br />
Potato - One large sized<br />
Capsicum - One large sized<br />
<a href="http://ensamayalarangam.blogspot.com/2013/01/homemade-curry-powder.html">Homemade curry powder</a> - 3-4 tbsp<br />
Salt - To taste<br />
<br />
For Tempering:<br />
<br />
Oil - 1 tbsp<br />
Mustard Seeds- 1 tsp<br />
Asafoetida / Hing - A pinch<br />
Turmeric powder - 1/4th of a tsp <br />
Curry leaves - 7-8<br />
<br />
Method:<br />
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</div>
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<div class="separator" style="clear: both; text-align: center;">
</div>
<ul>
<li> Peel the potatoes and dice it into one inch cubes. Dice the capsicum into same sized pieces as the potatoes.</li>
<li>Boil the potatoes for about 3 minutes in the microwave. </li>
<li>In a pan heat oil. Add the mustard seeds and let it pop up. Then add the hing and add the veggies (capsicum and potato).</li>
</ul>
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<br />
<ul>
<li>Then add the turmeric powder, cover and cook for 5-7 minutes until the veggies are cooked.</li>
</ul>
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<br />
<ul>
<li>Now add the <a href="http://ensamayalarangam.blogspot.com/2013/01/homemade-curry-powder.html">Homemade curry powder </a>and mix well. Cook for an additional 2-3 minutes.</li>
</ul>
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<br />
<ul>
<li>Serve hot with Rasam rice or Sambar rice. Enjoy!!</li>
</ul>
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Serving Suggestions:<br />
<ul>
<li>You can mix this curry with hot rice and ghee and enjoy.</li>
<li>You can also stuff this in dosas. It tastes delicious.</li>
<li>You can also serve this with chapathi and raita.</li>
</ul>
Notes:<br />
<ul>
<li>You can use veggies of your choice and be creative in trying. Some veggies that I love to use this with apart from potato and capsicum are Green beans, Taro, eggplant, tindora, and bittergourd.</li>
<li>You can adjust the spice level to your choice. I did not add additional red chilli powder but you can add it if you want.</li>
</ul>
</div>
Gayuhttp://www.blogger.com/profile/15779691349695946784noreply@blogger.com7tag:blogger.com,1999:blog-2672219953499030661.post-85232257893265112262013-01-30T16:53:00.000-08:002013-01-31T17:08:04.360-08:00Homemade curry powder<div dir="ltr" style="text-align: left;" trbidi="on">
I was on a cleaning spree and cleaned up my pantry and fridge. I saw that there was a loner in the fridge, a big green capsicum. I then quickly made this sabzi with homemade curry powder/ podi potta kaai which tastes yummy and delicious. You can make the powder and store it for a few days (approx.15 days) in the fridge. The method to make this delicious curry powder is very simple and is as follows.<br />
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<br />
<br />
Ingredients:<br />
<br />
Corriander Seeds - 1 tbsp<br />
Cumin seeds - 1/2 tbsp <br />
Black pepper - 10 count<br />
Dry Red chillies - 5-6<br />
Urad Dal - 1 tsp<br />
Chana Dal - 1 tsp<br />
Poppy seeds / Khus Khus- 1 tsp</div>
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Sesame seeds - 1/2tbsp</div>
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Cinnamon - 1 inch piece</div>
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Cloves - 2 </div>
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Dry coconut/ Copra - 3 tbsp</div>
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Fenugreek / Methi seeds - 1/2 tsp</div>
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Curry leaves - 7-8</div>
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<br /></div>
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Method:</div>
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<br /></div>
<ul>
<li>Dry roast all these ingredients until a nice aroma comes out.</li>
<li>Cool them and grind them to a medium coarse powder.</li>
<li>Add it to vegetables like capsicum, potato, brinjal/ eggplant and serve with Rasam rice.</li>
<li>Enjoy!!!</li>
</ul>
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Gayuhttp://www.blogger.com/profile/15779691349695946784noreply@blogger.com2tag:blogger.com,1999:blog-2672219953499030661.post-6704660986186049472013-01-25T20:59:00.000-08:002013-11-01T14:41:48.016-07:00Kesari Baath<div dir="ltr" style="text-align: left;" trbidi="on">
Hello all..<br />
<br />
Happy Republic Day!!<br />
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Welcoming fellow bloggers and all lovely readers with my first recipe post of the year. A sweet post. I made Kesari Baath, DH's favorite sweet. It had been a while since I had prepared anything good for DH. A sudden wave of sympathy for him and Lo and Behold..Came out this yummy Kesari Baath..A very simple recipe and easy quick steps. The final product, I promise, will be a yummy, mouth melting Kesari Baath.<br />
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<br />
<br />
Ingredients:<br />
<br />
Sooji/Semolina/Rava - 1 cup<br />
Milk - 2 cups<br />
Ghee/ Clarified Butter - 1and1/4th cup<br />
Sugar - 1 cup <br />
Cashews - 7-8<br />
Golden Raisins - 7-8<br />
Orange Food color - 1 drop<br />
<br />
Method:<br />
<br />
<ol style="text-align: left;">
</ol>
<ul style="text-align: left;">
<li>In a shallow fry pan, add 2 tbsp of ghee and roast the cashews and raisins, drain out the ghee from them and set it aside.</li>
<li>In the same pan and with the same ghee, add the sooji / rava and roast it till a nice aroma comes out of it and set it aside.</li>
</ul>
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<ol style="text-align: left;">
</ol>
<ul style="text-align: left;">
<li>Heat milk in a sauce pan and allow it to boil. Once the milk boils, gradually add the sooji and keep stirring it well ensuring no lumps form and a creamy consistency is reached.</li>
<li>Also add the cup of ghee right after this step and blend all the ingredients well to make a smooth and a creamy mixture.</li>
</ul>
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<ol style="text-align: left;">
</ol>
<ul style="text-align: left;">
<li>Keep stirring the mixture gently for about 5-6 minutes to avoid burning of the mixture at the bottom of the pan.</li>
<li>Once the sooji is cooked, add the sugar, food color and the roasted cashews and raisins.</li>
</ul>
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<br />
<ol style="text-align: left;">
</ol>
<ul style="text-align: left;">
<li>Mix all the ingredients well and serve hot.</li>
<li>Hot, yummy and delicious Kesari Baath is ready to melt in your mouth.</li>
</ul>
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</ol>
Serving Tip:<br />
<br />
<ul style="text-align: left;">
<li>Before serving, warm the Kesari Baath (if cold) and add a tsp or two of ghee on top and garnish with silvered almonds.</li>
</ul>
<br />
Notes:<br />
<ul style="text-align: left;">
<li>You can add any food color of your choice.</li>
<li>You can adjust the level of sugar according to your sweetness level.</li>
<li>You can also choose to NOT add food color and make it a white sheera.</li>
<li>You can add small pineapple pieces or banana pieces to have a different variety of Kesari Baath (add it before adding the food color).</li>
<li>The quantity of Ghee can be altered but the taste may not be as good as the one with the required quantity of ghee specified here.</li>
<li>Best to serve it hot with an additional tsp of ghee.</li>
</ul>
<br />
<br />
<br /></div>
Gayuhttp://www.blogger.com/profile/15779691349695946784noreply@blogger.com4tag:blogger.com,1999:blog-2672219953499030661.post-86885654583075321882012-04-24T16:12:00.001-07:002012-04-24T16:15:52.499-07:00Mixed Dal Tadka<div dir="ltr" style="text-align: left;" trbidi="on">I have been so busy plus idle for the past few weeks. I am craving for good home food prepared by Mom. But life as a wife in America is all about food cravings and missing dear ones. Left with no choice I had to prepare some yummy but simple food for myself and DH. What better dish could be comforting than making Dal and Rice. I made this yummy dinner for the both of us and trust me..It was so very relaxing!!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_nL7s36Kigok/TUm8BrDo2qI/AAAAAAAAAdY/7j_pAVTview/s1600/100_1163-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_nL7s36Kigok/TUm8BrDo2qI/AAAAAAAAAdY/7j_pAVTview/s1600/100_1163-1.JPG" /></a></div><br />
<br />
Ingredients:<br />
<br />
Toor Dal - 1/4 cup<br />
Moong Dal - 1/4 cup<br />
Masoor Dal - 1/4 cup<br />
Turmeric powder - 1/8 tsp<br />
Medium Tomato - 1 - Chopped<br />
Mustard seeds - 1/4 tsp<br />
Cumin seeds - 1/4 tsp<br />
Red chillies - 3-4<br />
Curry leaves - A few<br />
Red chilli powder - 1/4 tsp<br />
Asafoetida - A pinch<br />
Cilantro - To garnish<br />
Oil / Ghee - 1 tbsp<br />
Salt - To taste<br />
<br />
Method:<br />
<br />
<ul><li>In a vessel combine the three dals and add a pinch of turmeric powder and salt and pressure cook it for 3 whistles.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_nL7s36Kigok/TUm7NuxyXZI/AAAAAAAAAc8/HB3fKAUWMeY/s1600/100_1151.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_nL7s36Kigok/TUm7NuxyXZI/AAAAAAAAAc8/HB3fKAUWMeY/s1600/100_1151.JPG" /></a></div><ul><li>In a wok, heat oil/ghee. add the mustard seeds, cumin seeds, red chillies and curry leaves.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_nL7s36Kigok/TUm7VBAerHI/AAAAAAAAAdA/r9C_xqK1uXk/s1600/100_1153.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_nL7s36Kigok/TUm7VBAerHI/AAAAAAAAAdA/r9C_xqK1uXk/s1600/100_1153.JPG" /></a></div><ul><li>Once they crackle and splutter, add the chopped tomato and cook on medium heat until the tomatoes are cooked well.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_nL7s36Kigok/TUm7a-lSP-I/AAAAAAAAAdE/7Rkq1dEUBBY/s1600/100_1155.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/_nL7s36Kigok/TUm7a-lSP-I/AAAAAAAAAdE/7Rkq1dEUBBY/s1600/100_1155.JPG" /></a></div><ul><li>Add asafoetida, red chilli powder and turmeric powder to the tomato mixture.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_nL7s36Kigok/TUm7hHYqqgI/AAAAAAAAAdI/Ty8XeEqgSbg/s1600/100_1157.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_nL7s36Kigok/TUm7hHYqqgI/AAAAAAAAAdI/Ty8XeEqgSbg/s1600/100_1157.JPG" /></a></div><ul><li>Mash the cooked dal and add the dal to the tomato mixture. </li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_nL7s36Kigok/TUm7v0rLHPI/AAAAAAAAAdQ/rTOrENI4L2s/s1600/100_1159.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/_nL7s36Kigok/TUm7v0rLHPI/AAAAAAAAAdQ/rTOrENI4L2s/s1600/100_1159.JPG" /></a></div><ul><li>Mix it all well.Garnish it with cilantro.</li>
</ul><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_nL7s36Kigok/TUm7s85sycI/AAAAAAAAAdM/nje7mKCFq2M/s1600/100_1160.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_nL7s36Kigok/TUm7s85sycI/AAAAAAAAAdM/nje7mKCFq2M/s1600/100_1160.JPG" /></a></div><ul><li>Serve hot with Rice and Roti.. Enjoy the simple and comfort food that gets ready in no time.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_nL7s36Kigok/TUm78K8QvNI/AAAAAAAAAdU/BdINediSHtc/s1600/100_1166.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/_nL7s36Kigok/TUm78K8QvNI/AAAAAAAAAdU/BdINediSHtc/s1600/100_1166.JPG" /></a></div><div><br class="Apple-interchange-newline" /></div><div>Sending in this entry to <a href="http://krithiskitchen.blogspot.com/2012/03/announcing-serve-it-series-serve-it_31.html">Serve It Series - Serve It - Pressure Cooked.</a> This is my first entry for any activity in the blogging world. Hope to participate in many more such entries..</div><div><br />
</div><div> <img height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4Hy-sOfP2OY9U15mI64a1i7PaUoegpYx8EUnHqAeWTRTdg28nYstgi9mzHyAAHbPpSg_zAslfiRnvGXY9PQLjm2VuKCQ1MlDEOdvzxnHr5rTOxh6Way7eWKE258SdIyLfb63S9f-qxvaL/s320/serveit-pressurecoooked-slowcooked.jpg" width="320" /></div><div><br />
</div><div><br />
</div><div style="text-align: -webkit-auto;"><span style="color: #ffeedd; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif;"><span style="font-size: 30px;"><br />
</span></span></div></div>Gayuhttp://www.blogger.com/profile/15779691349695946784noreply@blogger.com2tag:blogger.com,1999:blog-2672219953499030661.post-38477859513300118242012-04-19T14:11:00.000-07:002012-04-19T14:11:30.824-07:00Its's all about Pressure Cooking!!<div dir="ltr" style="text-align: left;" trbidi="on">We are all familiar about how important pressure cookers are in Indian cooking. It is one of the very important things in our kitchen on which we are completely dependent. In India, the leading pressure cooker brands are <a href="http://www.prestigesmartkitchen.com/">Prestige</a> and <a href="http://www.hawkinscookers.com/">Hawkins</a>.<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-057ucM4M7fY/T5B_TzGjGXI/AAAAAAAAA0U/zIx7LvNhDqE/s1600/prestige-deluxe-hard-anodized-pressure-cooker-any-size-litre-litre.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-057ucM4M7fY/T5B_TzGjGXI/AAAAAAAAA0U/zIx7LvNhDqE/s1600/prestige-deluxe-hard-anodized-pressure-cooker-any-size-litre-litre.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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This blog post is just a brief review on both the pressure cookers. <b><u>Prestige pressure cookers</u></b> have been one of the leading brands in South India. They are outer lid pressure cookers. Recently,they have also introduced inner lid pressure cookers. They have introduced many lines of cookers based on different materials they are manufactured from. The most used model is the <b>prestige popular pressure cooker</b>. A new line called <b>prestige deluxe</b> is equally good. Ideally stainless steel pressure cookers are the best. <b>Hard anodized pressure cookers</b> are in demand today due to its excellent non stick properties and minimal to no wear and tear. One more successful model of prestige pressure cookers is the handi model. It is very useful model and we can use it like the regular handi's to make main gravy dishes. All the models look very nice and are very safe to use.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-GjMDiA1Ncak/T5Bzco-1PSI/AAAAAAAAAz0/3pqtIzg4btk/s1600/prestige_aluminium-junior-p.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="http://1.bp.blogspot.com/-GjMDiA1Ncak/T5Bzco-1PSI/AAAAAAAAAz0/3pqtIzg4btk/s200/prestige_aluminium-junior-p.jpg" width="200" /></a></div><br />
For all living outside India, make sure you buy enough spare parts of the models you have at home. The important spare parts are the safety valve, weights, steam vent (whole assembly) and gaskets. Handles are also available as spare parts and are very handy to keep.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-5UcqDlHLWjU/T5B_LjmfDeI/AAAAAAAAA0M/PRXfOmw_Ck8/s1600/images.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-5UcqDlHLWjU/T5B_LjmfDeI/AAAAAAAAA0M/PRXfOmw_Ck8/s1600/images.jpg" /></a></div><br />
<b>Hawkins Pressure cookers</b> are also one of the leading brand. Many find it useful but some find that the inner lid locking is a little tricky and cumbersome. They are long lasting and have a very good safety locking mechanism. The hawkins company have quite good models like the<b> classic model, contura and futura model</b>. They also have hard anodized and stainless steel versions. I personally like the <b>contura</b> model a lot. I own one too. <b>Futura </b>model is classy and looks very sleek.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-8MoZmprneLI/T5B9an3Pq5I/AAAAAAAAA0E/CFG9KAvFbQo/s1600/41629tehtfL.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="206" src="http://2.bp.blogspot.com/-8MoZmprneLI/T5B9an3Pq5I/AAAAAAAAA0E/CFG9KAvFbQo/s320/41629tehtfL.jpg" width="320" /></a></div><span style="font-family: inherit;">Pressure cooking is very energy efficient and time-saving. It is advisable to invest in a good pressure cooker of your choice. Pressure cooking with separators makes cooking faster and multiple things can be cooked simultaneously. Separator cooking is supposed to be one of the healthier ways to cook food. </span><br />
<span style="font-family: inherit;"><b style="background-color: white; line-height: 19px; text-align: -webkit-auto;"><br />
</b></span><br />
<span style="font-family: inherit;"><b style="background-color: white; line-height: 19px; text-align: -webkit-auto;">Pressure cooking</b><span style="background-color: white; line-height: 19px; text-align: -webkit-auto;"> is a method of cooking in a sealed vessel that does not permit air or liquids to escape below a preset </span><a href="http://en.wikipedia.org/wiki/Pressure" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: none; background-origin: initial; line-height: 19px; text-align: -webkit-auto; text-decoration: none;" title="Pressure"><span style="color: black;">pressure</span></a><span style="background-color: white; line-height: 19px; text-align: -webkit-auto;">. Since the </span><a href="http://en.wikipedia.org/wiki/Boiling_point" style="background-attachment: initial; background-clip: initial; background-color: white; background-image: none; background-origin: initial; line-height: 19px; text-align: -webkit-auto; text-decoration: none;" title="Boiling point"><span style="color: black;">boiling point</span></a><span style="background-color: white; line-height: 19px; text-align: -webkit-auto;"> of water increases as the pressure rises, the pressure built up inside the vessel allows the liquid to rise to a higher temperature before boiling (<a href="http://en.wikipedia.org/wiki/Pressure_cooking">wikipedia</a>).</span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-XD6dndWN3lY/T5B_ZACJczI/AAAAAAAAA0c/huJqi2zAdbQ/s1600/Hawkins-Classic-Aluminium-Pressure-Cooker-600.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-XD6dndWN3lY/T5B_ZACJczI/AAAAAAAAA0c/huJqi2zAdbQ/s320/Hawkins-Classic-Aluminium-Pressure-Cooker-600.jpg" width="320" /></a></div>So this was a short write up about pressure cookers. We can have a discussion on which pressure cooker models you all use and which one did you find the best. Please do leave all your comments or you can even e-mail me at<b><u> gayu.kitchen@gmail.com.</u></b><br />
<b><u><br />
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Hope to see you all again with a new blog post. Till then, bye and take care..</div>Gayuhttp://www.blogger.com/profile/15779691349695946784noreply@blogger.com1tag:blogger.com,1999:blog-2672219953499030661.post-33457109857552119212012-04-18T20:59:00.000-07:002012-04-18T20:59:15.519-07:00Dal Tadka - My simple version<div dir="ltr" style="text-align: left;" trbidi="on">Dal is THE comfort food for many people. Like others, we too enjoy a simple dinner of Rice and Dal :). It is just heavenly when you taste home cooked simple dal and rice after a busy and a tiring day at work. DH loves dal /blush and he is the most happiest person at home when the menu for the day has DAL....Its a surprise dinner for him today with his favorite food. Lets take a look at Dal Tadka - My simple version.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-3jtIbUetY_M/T4-MUsl5JTI/AAAAAAAAAyc/lygUGtAtWtw/s1600/100_5603.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-3jtIbUetY_M/T4-MUsl5JTI/AAAAAAAAAyc/lygUGtAtWtw/s1600/100_5603.JPG" /></a></div><br />
Ingredients:<br />
<br />
<ul style="text-align: left;"><li>Toor Dal - 1/2 cup</li>
<li>Tomatoes - 2 medium sized (I used grape tomatoes)</li>
<li>Salt - To taste</li>
<li>Water - 2 cups</li>
</ul><br />
For the seasoning:<br />
<br />
<ul style="text-align: left;"><li>Ghee / oil - 1 tbsp (I used coconut oil)al cooks fast and gets really</li>
<li>Mustard seeds - 1 tsp</li>
<li>Cumin seeds / jeera - 1 tsp</li>
<li>Asafoetida - A pinch</li>
<li>Curry leaves - a few</li>
<li>Cilantro - Finely chopped for garnishing</li>
<li>Dry Red chillies - 3-4</li>
</ul><div>Method:</div><div><ul style="text-align: left;"><li>Soak the Toor dal for 15 min. By doing so the dal cooks faster and gets really mushy. </li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Hv1hKm-4HqU/T4-MaAkmJOI/AAAAAAAAAyk/Ony97VzobFw/s1600/100_5585-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-Hv1hKm-4HqU/T4-MaAkmJOI/AAAAAAAAAyk/Ony97VzobFw/s1600/100_5585-001.JPG" /></a></div><ul style="text-align: left;"><li>Add salt, tomatoes and pressure cook for about 4-5 whistles.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-SGYFGo77lFk/T4-MdwytMOI/AAAAAAAAAys/YdH2V63DVsk/s1600/100_5586.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-SGYFGo77lFk/T4-MdwytMOI/AAAAAAAAAys/YdH2V63DVsk/s1600/100_5586.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-msxJL1ThWCs/T4-MopBg9iI/AAAAAAAAAy8/5ZclGwiTwyM/s1600/100_5588.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-msxJL1ThWCs/T4-MopBg9iI/AAAAAAAAAy8/5ZclGwiTwyM/s1600/100_5588.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><ul style="text-align: left;"><li>For the seasoning, take a tadka pan and add the ghee/ oil. I used coconut oil to get an authentic south Indian taste.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-gO37NbcsKmU/T4-MtO7LaQI/AAAAAAAAAzE/MuTDbmKGW9s/s1600/100_5597.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-gO37NbcsKmU/T4-MtO7LaQI/AAAAAAAAAzE/MuTDbmKGW9s/s1600/100_5597.JPG" /></a></div><ul style="text-align: left;"><li>Add the mustard seeds and allow it to pop. Then add cumin seeds, dry red chilies, asafoetida and curry leaves.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-wgeuprv8xyQ/T4-NBB6MQlI/AAAAAAAAAzU/GByVwNhGOCo/s1600/100_5598.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-wgeuprv8xyQ/T4-NBB6MQlI/AAAAAAAAAzU/GByVwNhGOCo/s1600/100_5598.JPG" /></a></div><ul style="text-align: left;"><li>Pour the tadka/seasoning into the cooked dal and mix well.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-oNBk5dW2Gjk/T4-NEntIUHI/AAAAAAAAAzc/AJo0HLWwjZ4/s1600/100_5600.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-oNBk5dW2Gjk/T4-NEntIUHI/AAAAAAAAAzc/AJo0HLWwjZ4/s1600/100_5600.JPG" /></a></div><ul style="text-align: left;"><li>Garnish with cilantro and serve hot with basmati rice or phulka rotis. </li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-X2HostjkhdU/T4-NJkzgCEI/AAAAAAAAAzk/KOJvtAjMkuY/s1600/100_5601.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-X2HostjkhdU/T4-NJkzgCEI/AAAAAAAAAzk/KOJvtAjMkuY/s1600/100_5601.JPG" /></a></div><ul style="text-align: left;"><li>Enjoy!!</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-WiYv5a9BC20/T4-NNCjWkoI/AAAAAAAAAzs/rvq6AoxQgG0/s1600/100_5602.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-WiYv5a9BC20/T4-NNCjWkoI/AAAAAAAAAzs/rvq6AoxQgG0/s1600/100_5602.JPG" /></a></div><div>Notes:</div></div><div><ul style="text-align: left;"><li>You can use ghee or any kind of oil suited to your taste.</li>
<li>You can choose to add tomatoes or make a plain dal without any veggies which would taste just as fine.</li>
<li>You can even use moong dal or masoor dal/red lentils for this dal tadka.</li>
</ul></div><br />
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</div>Gayuhttp://www.blogger.com/profile/15779691349695946784noreply@blogger.com3tag:blogger.com,1999:blog-2672219953499030661.post-57693444466841425892012-04-18T13:03:00.001-07:002012-04-18T13:03:44.562-07:00Kitchen - The Chef 's Paradise: Tips & Tricks<a href="http://ensamayalarangam.blogspot.com/p/tips-tricks.html?spref=bl">Kitchen - The Chef 's Paradise: Tips & Tricks</a>: Image Source: Graphics Fuel This page is all about tips and tricks in ...Gayuhttp://www.blogger.com/profile/15779691349695946784noreply@blogger.com0tag:blogger.com,1999:blog-2672219953499030661.post-46296336430807994082012-04-16T18:37:00.000-07:002012-04-16T18:38:10.272-07:00Onion Sambar<div dir="ltr" style="text-align: left;" trbidi="on">Onion Sambar is one of the favorites in our home. Ideal to be eated with rice, idlis and dosas it is hard to stop drinking the sambar literally. I had cut an onion a day before and preserved half of it. (And I used the remaining half to garnish Pav Bhaji). My Mom and Grandmom make the best arachivitta kuzhambu. I used their recipe to recreate the taste (close to it , but not quite there). The sambar masala is a blend of very simple spices that gives a fresh taste. Tonight we are going to have this tasty sambar with idlis.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-CnEG1rczvmY/T4zHDYxpXsI/AAAAAAAAAwk/nW_6ESgqZS0/s1600/100_5581.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-CnEG1rczvmY/T4zHDYxpXsI/AAAAAAAAAwk/nW_6ESgqZS0/s1600/100_5581.JPG" /></a></div><br />
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Ingredients:<br />
<br />
For the Sambar masala:<br />
<br />
<ul style="text-align: left;"><li>Coriander seeds - 2 tbsp</li>
<li>Chana Dal - 2 tsp</li>
<li>Urad Dal - 2tsp</li>
<li>Curry leaves -1 sprig (fresh or dry)</li>
<li>Grated coconut - 1/4th cup (fresh /dessicated)</li>
<li>Cumin seeds / Jeera - 1/4th tsp</li>
<li>Black pepper - Few corns</li>
<li>Dry red chillies - 3-4</li>
</ul><div>For the Smbar:</div><div><ul style="text-align: left;"><li>Red Onion - I medium sized - Cut lengthwise</li>
<li>Cooked Toor dal - 1 cup</li>
<li>Tamarind Pulp - 1 tbsp</li>
<li>Salt - To taste</li>
<li>Asafoetida - A pinch</li>
<li>Water - As needed</li>
<li>Curry leaves - For Garnishing/ tempering</li>
<li>Cilantro - For Garnishing</li>
<li>Ghee - 2 tsp</li>
<li>Mustard seeds - 1/4th tsp </li>
</ul><div>Method:</div></div><div><ul style="text-align: left;"><li>Firstly, cook 1/2 cup of toor dal in a pressure cooker until soft and mush and keep aside.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-_tkmdUuT7SE/T4zHJZqWZXI/AAAAAAAAAws/I4WbDtmlvcs/s1600/100_5568.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-_tkmdUuT7SE/T4zHJZqWZXI/AAAAAAAAAws/I4WbDtmlvcs/s1600/100_5568.JPG" /></a></div><div><br />
</div><ul style="text-align: left;"><li>In a pan, add all the dry spices like coriander, cumin seeds, chana dal, urad dal, black pepper, curry leaves, red chillies and grated coconut in a pan and dry roast them till a nice aroma comes from them.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-dJt7hUBqSVs/T4zHO3lLLfI/AAAAAAAAAw0/m26s3lDkK1A/s1600/100_5555.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-dJt7hUBqSVs/T4zHO3lLLfI/AAAAAAAAAw0/m26s3lDkK1A/s1600/100_5555.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-mJO0U0R3j7M/T4zHTCayh7I/AAAAAAAAAw8/AunN1WEZlqE/s1600/100_5557.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-mJO0U0R3j7M/T4zHTCayh7I/AAAAAAAAAw8/AunN1WEZlqE/s1600/100_5557.JPG" /></a></div><ul style="text-align: left;"><li>Remove from heat and allow it to cool down. Grind all the spices until it is all crushed. Keep the consistency somewhere between fine and medium coarse (not too fine or not too coarse).</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-8VJ85Dut4kg/T4zHcTT-83I/AAAAAAAAAxE/_yy8jPlcZeE/s1600/0000589.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-8VJ85Dut4kg/T4zHcTT-83I/AAAAAAAAAxE/_yy8jPlcZeE/s1600/0000589.JPG" /></a></div><ul style="text-align: left;"><li>In another pan, add ghee, mustard seeds, dry red chillies and curry leaves. Let the mustard seeds pop up and then add the cut onions.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-YAUQW8Ao0F4/T4zHi5_NnhI/AAAAAAAAAxM/lE1xVU4NmoM/s1600/100_5563.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-YAUQW8Ao0F4/T4zHi5_NnhI/AAAAAAAAAxM/lE1xVU4NmoM/s1600/100_5563.JPG" /></a></div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-7NtgUyfM0R8/T4zHm2PELMI/AAAAAAAAAxU/rniW0JXKMwk/s1600/100_5564.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-7NtgUyfM0R8/T4zHm2PELMI/AAAAAAAAAxU/rniW0JXKMwk/s1600/100_5564.JPG" /></a></div><ul style="text-align: left;"><li>Once the onions have softened and become translucent, add 1 tbsp of tamarind pulp.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-dHjVeD7lSWY/T4zHti6hCsI/AAAAAAAAAxc/JmADR_Y-yBA/s1600/0000552.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-dHjVeD7lSWY/T4zHti6hCsI/AAAAAAAAAxc/JmADR_Y-yBA/s1600/0000552.JPG" /></a></div><ul style="text-align: left;"><li>Add 2 cups of water, salt to taste and asafoetida and allow it to come to a boil.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-xYNaxD1DydM/T4zH01-QnNI/AAAAAAAAAxk/0grMAOKUTUQ/s1600/0000814.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-xYNaxD1DydM/T4zH01-QnNI/AAAAAAAAAxk/0grMAOKUTUQ/s1600/0000814.JPG" /></a></div><ul style="text-align: left;"><li>Once it starts boiling and starts frothing from the sides, add the ground sambar masala.</li>
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-LDYZGhpu8PQ/T4zIRXQRATI/AAAAAAAAAx8/CfVsMhS-Res/s1600/0000154.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-LDYZGhpu8PQ/T4zIRXQRATI/AAAAAAAAAx8/CfVsMhS-Res/s1600/0000154.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><ul style="text-align: left;"><li>Mix it in well and add another 1/2 cup of water and allow this mixture to boil for another 5-7 minutes.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-3xwkObyETXU/T4zId7kGPvI/AAAAAAAAAyE/xvG6TcQ-B90/s1600/100_5573.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-3xwkObyETXU/T4zId7kGPvI/AAAAAAAAAyE/xvG6TcQ-B90/s1600/100_5573.JPG" /></a></div><ul style="text-align: left;"><li>Then add the cooked toor dal and simmer for 5 minutes.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-AhhEAJwGkPg/T4zIh9C_03I/AAAAAAAAAyM/okq1RKnwq3E/s1600/100_5575.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-AhhEAJwGkPg/T4zIh9C_03I/AAAAAAAAAyM/okq1RKnwq3E/s1600/100_5575.JPG" /></a></div><ul style="text-align: left;"><li>Garnish with cilantro, curry leaves and add 2 tbsp of ghee over the sambar and serve it hot with rice, dosas or idlis.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-cUVqvOlUqwg/T4zIpcGwjcI/AAAAAAAAAyU/wts2f6vj1-A/s1600/100_5580.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-cUVqvOlUqwg/T4zIpcGwjcI/AAAAAAAAAyU/wts2f6vj1-A/s1600/100_5580.JPG" /></a></div><ul style="text-align: left;"><li>Enjoy the sambar and I am sure you will love this.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-CnEG1rczvmY/T4zHDYxpXsI/AAAAAAAAAwk/nW_6ESgqZS0/s1600/100_5581.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-CnEG1rczvmY/T4zHDYxpXsI/AAAAAAAAAwk/nW_6ESgqZS0/s1600/100_5581.JPG" /></a></div><div><br />
</div></div><div>Notes:</div><div><ul style="text-align: left;"><li>You can use any type of onion. Red onions taste the best. Even pearl onions taste very good in this recipe.</li>
<li>I used dessicated coconut and dry cilantro as I ran out of fresh ones. Fresh is always the best.</li>
</ul></div></div>Gayuhttp://www.blogger.com/profile/15779691349695946784noreply@blogger.com3tag:blogger.com,1999:blog-2672219953499030661.post-85645363738836234152012-03-31T12:33:00.000-07:002012-03-31T17:33:21.984-07:00Shri Rama Navami<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; line-height: 18px; text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">Ram Navami is festival celebrated by the Hindus. This festival is celebrated to mark the birth of Lord Rama. Lord Rama was the son of King Dasharath. Lord Rama restored peace and Dharma by defeating the demon king Ravana.</span></span><br />
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<span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; line-height: 18px; text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">On this auspicious day of Ram Navami, which is the ninth day of the Vasantha Navaratri (Navaratri of the Spring Season) we serve Kosambari which is a snack dish made out of soaked lentils cucumber and coconut, Neer Mor which is watery buttermilk with herbs and spices and Panagam which is a sweet drink made of jaggery and cardamom.</span></span><br />
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<span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; line-height: 18px; text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">I am posting the above mentioned recipes and hope you all have a blessed year ahead with the grace of Lord Shri Rama.</span></span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">आपदम्-अपहर्तारम् दातारं सर्व संपदां</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b>Apadam-apahartAram dAtAram sarva sampadAm</b><br />
लोकाभिरामं श्रीरामम् भूयो भूयो नमाम्यहम् ॥</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b>lokAbhirAmam shrIramAm bhooyo bhooyo namAmyaham</b><br />
आर्तानामार्तिहन्तारम् भीतानां भीतिनाशनं</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b>ArtAnAmArtihantAram bheetAnAm bheeti-nAshanam</b><br />
द्विषतां कालदण्डं तं रामचन्द्रं नमाम्यहम् ॥</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b>dvishatAm kAladanDam tam rAmchandram namAmyaham</b><br />
सन्नद्धःकवची खड्गी चापबाणधरो युवा</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b>sannaddhah kavachI khaDgI chApabANadharo yuvA</b><br />
गच्छन् ममाग्रतो नित्यं रामः पातु सलक्ष्मणः ॥</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b>gachchan mamagrato nityam rAmah pAtu salakshmaNah </b><br />
नमः कोदण्डहस्ताय संधीकृत-शराय च </span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b>namah kodanDa-hastAya sandhIkruta-sharAya cha</b><br />
खण्डीताखिल-दैत्याय रामापायन्-निवारिणे ॥</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b>khaNDItAkhila-daityAya rAmApAyan-nivAriNe</b><br />
रामाय रामभद्राय रामचन्द्राय वेधसे </span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b>rAmAya rAmabhadrAya ramachandrAya vedhase</b><br />
रघुनाथाय नाथाय सीतायाः पतये नमः ॥</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b>raghunAthAya nAthAya seetAyah pataye namah</b><br />
अग्रतः पृष्ठतश्र्चैव पार्श्र्वतश्र्च महाबलौ </span></div>
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<b><span style="font-family: 'Trebuchet MS', sans-serif;">agratah prushThataschaiva pArsvatascha mahAbalau</span></b></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">आकर्णपूर्ण-धन्वानौ रक्षेतां रामलक्षमणौ ॥ </span></div>
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<b><span style="font-family: 'Trebuchet MS', sans-serif;">AkarNapoorNa-dhanvAnou rakshetAm rAmalakshmaNau</span></b></div>
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<b><span style="font-family: 'Trebuchet MS', sans-serif;">Source: <a href="http://joyfulslokas.blogspot.com/2010/08/sri-rama-stotram.html">Nandini</a></span></b></div>
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<span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; line-height: 18px;"><span style="font-family: 'Trebuchet MS', sans-serif;"> <b><u>Kosambari</u></b></span></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; line-height: 18px;">Kosambari is</span><span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; line-height: 18px; text-align: justify;"> a snack dish made out of soaked lentils, cucumber and coconut along with some seasoning and tempering.</span></span><br />
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<span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; line-height: 18px;"><span style="font-family: 'Trebuchet MS', sans-serif;">Ingredients:</span></span></div>
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<span style="color: #222222; font-family: 'Trebuchet MS', sans-serif;"><span style="line-height: 18px;">Moong dal - 1/2 cup</span></span></div>
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<span style="color: #222222; font-family: 'Trebuchet MS', sans-serif;"><span style="line-height: 18px;">Mini seedless cucumbers - 2 (Finely Chopped)</span></span></div>
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<span style="color: #222222; font-family: 'Trebuchet MS', sans-serif;"><span style="line-height: 18px;">Curry leaves - A few</span></span></div>
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<span style="color: #222222; font-family: 'Trebuchet MS', sans-serif;"><span style="line-height: 18px;">Cilantro - Finely Chopped - 1 tbsp</span></span></div>
<div style="text-align: justify;">
<span style="color: #222222; font-family: 'Trebuchet MS', sans-serif;"><span style="line-height: 18px;"><br />
</span></span></div>
<div style="text-align: justify;">
<span style="color: #222222; font-family: 'Trebuchet MS', sans-serif;"><span style="line-height: 18px;">Method:</span></span></div>
<div style="text-align: justify;">
</div>
<ul>
<li><span style="color: #222222; font-family: 'Trebuchet MS', sans-serif;"><span style="line-height: 18px;">Soak the chana dal and Moong dal for 2 hours and drain off the water completely.</span></span></li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-EpRTJHYJVek/T3eho_SVvtI/AAAAAAAAAvc/6XmvjXliWa0/s1600/100_5506-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-EpRTJHYJVek/T3eho_SVvtI/AAAAAAAAAvc/6XmvjXliWa0/s320/100_5506-001.JPG" width="320" /></a></div>
<div>
<span style="color: #222222; font-family: 'Trebuchet MS', sans-serif;"><span style="line-height: 18px;"><br /></span></span></div>
<ul>
<li><span style="color: #222222; font-family: 'Trebuchet MS', sans-serif;"><span style="line-height: 18px;">In a big bowl, combine the 2 dals, add finely chopped cucumber and the grated coconut and salt.</span></span></li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-pwadtw4CEDs/T3ehtGbqZrI/AAAAAAAAAvk/k7UMX_Xic0k/s1600/100_5513-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-pwadtw4CEDs/T3ehtGbqZrI/AAAAAAAAAvk/k7UMX_Xic0k/s320/100_5513-001.JPG" width="320" /></a></div>
<div>
<span style="color: #222222; font-family: 'Trebuchet MS', sans-serif;"><span style="line-height: 18px;"><br /></span></span></div>
<ul>
<li><span style="color: #222222; font-family: 'Trebuchet MS', sans-serif;"><span style="line-height: 18px;">Prepare the tempering with the ghee, mustard seeds, asafoetida and the curry leaves. Allow the tempering to cool and then add it in the bowl.</span></span></li>
<li><span style="color: #222222; font-family: 'Trebuchet MS', sans-serif;"><span style="line-height: 18px;">Combine all the ingredients well and Kosambari is ready for Neivedyam.</span></span></li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-g33-cnbKVAI/T3ehxpbmKAI/AAAAAAAAAvs/b7SyE8fmZuI/s1600/100_5519-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-g33-cnbKVAI/T3ehxpbmKAI/AAAAAAAAAvs/b7SyE8fmZuI/s320/100_5519-001.JPG" width="320" /></a></div>
<div>
<span style="color: #222222; font-family: 'Trebuchet MS', sans-serif;"><span style="line-height: 18px;"><br /></span></span></div>
<div style="text-align: center;">
<span style="color: #222222; font-family: 'Trebuchet MS', sans-serif;"><span style="line-height: 18px;"> <b><u>Neer Mor</u></b></span></span></div>
<div style="text-align: center;">
<span style="color: #222222; font-family: 'Trebuchet MS', sans-serif;"><span style="line-height: 18px;"><b><u><br />
</u></b></span></span></div>
<div>
<span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; line-height: 18px; text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">Neer Mor is watery buttermilk with herbs and spices.</span></span></div>
<div>
<span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; line-height: 18px; text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-nDhtuF8Wf2g/T3eh11QBb7I/AAAAAAAAAv0/5cn9hrzYmSQ/s1600/100_5518-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-nDhtuF8Wf2g/T3eh11QBb7I/AAAAAAAAAv0/5cn9hrzYmSQ/s320/100_5518-001.JPG" width="320" /></a></div>
<span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; line-height: 18px; text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></span><br />
<span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; line-height: 18px; text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></span></div>
<div>
<span style="color: #222222; font-family: 'Trebuchet MS', sans-serif;"><span style="line-height: 18px;">Ingredients:</span></span></div>
<div>
<span style="color: #222222; font-family: 'Trebuchet MS', sans-serif;"><span style="line-height: 18px;"><br />
</span></span></div>
<div>
<span style="color: #222222; font-family: 'Trebuchet MS', sans-serif;"><span style="line-height: 18px;">Curd - 1 cups</span></span></div>
<div>
<span style="color: #222222; font-family: 'Trebuchet MS', sans-serif;"><span style="line-height: 18px;">Water - 2 cups</span></span></div>
<div>
<span style="color: #222222; font-family: 'Trebuchet MS', sans-serif;"><span style="line-height: 18px;">Salt - To taste</span></span></div>
<div>
<span style="color: #222222; font-family: 'Trebuchet MS', sans-serif;"><span style="line-height: 18px;">Ginger - Grated - 1 tbsp (You can even use powdered ginger)</span></span></div>
<div>
<span style="color: #222222; font-family: 'Trebuchet MS', sans-serif;"><span style="line-height: 18px;">Curry Leaves - A few</span></span></div>
<div>
<span style="color: #222222; font-family: 'Trebuchet MS', sans-serif;"><span style="line-height: 18px;">Asafoetida / Hing - 2 pinches</span></span></div>
<div>
<span style="color: #222222; line-height: 18px; text-align: center;"><span style="font-family: 'Trebuchet MS', sans-serif;">Cilantro - Finely chopped - 2 tbsp</span></span></div>
<div>
<span style="color: #222222; font-family: 'Trebuchet MS', sans-serif;"><span style="line-height: 18px;">Tempering of mustard in 2 tsp ghee (optional)</span></span></div>
<div>
<span style="color: #222222; font-family: 'Trebuchet MS', sans-serif;"><span style="line-height: 18px;"><br />
</span></span></div>
<div>
<span style="color: #222222; font-family: 'Trebuchet MS', sans-serif;"><span style="line-height: 18px;">Method:</span></span></div>
<div>
<ul style="text-align: left;">
<li><span style="color: #222222; font-family: 'Trebuchet MS', sans-serif;"><span style="line-height: 18px;">Whisk together the curd and the water well so that it gets frothy.</span></span></li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-yOmeA_cQ5UU/T3eh5WjpOjI/AAAAAAAAAv8/-SZ6WsdAp-U/s1600/100_5515-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-yOmeA_cQ5UU/T3eh5WjpOjI/AAAAAAAAAv8/-SZ6WsdAp-U/s320/100_5515-001.JPG" width="320" /></a></div>
<div>
<span style="color: #222222; font-family: 'Trebuchet MS', sans-serif;"><span style="line-height: 18px;"><br /></span></span></div>
<ul style="text-align: left;">
<li><span style="color: #222222; font-family: 'Trebuchet MS', sans-serif;"><span style="line-height: 18px;">Add the rest of the ingredients and whisk it in really well.</span></span></li>
<li><span style="color: #222222; font-family: 'Trebuchet MS', sans-serif;"><span style="line-height: 18px;">Add the tempering only after it has cooled down completely.</span></span></li>
<li><span style="color: #222222; font-family: 'Trebuchet MS', sans-serif;"><span style="line-height: 18px;">Neer Mor is Ready For Neivedyam.</span></span></li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-X8LFvIbJ7kg/T3eh_f-KClI/AAAAAAAAAwE/YsNKlGhZ5eQ/s1600/100_5518-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-X8LFvIbJ7kg/T3eh_f-KClI/AAAAAAAAAwE/YsNKlGhZ5eQ/s320/100_5518-001.JPG" width="320" /></a></div>
<div>
<span style="color: #222222; font-family: 'Trebuchet MS', sans-serif;"><span style="line-height: 18px;"><br /></span></span></div>
<div style="text-align: center;">
<span style="color: #222222; font-family: 'Trebuchet MS', sans-serif;"><span style="line-height: 18px;"> <b><u>Panagam</u></b></span></span></div>
</div>
<div>
<span style="color: #222222; font-family: 'Trebuchet MS', sans-serif;"><span style="line-height: 18px;"><b><u><br />
</u></b></span></span></div>
<div>
<span style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; line-height: 18px; text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">Panagam is a sweet drink made of water, lime/lemon juice, jaggery and cardamom.</span></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br class="Apple-interchange-newline" /></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-n4PvTN63Bxk/T3eiD6KP_2I/AAAAAAAAAwM/n35XhkQx5Uo/s1600/100_5516-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-n4PvTN63Bxk/T3eiD6KP_2I/AAAAAAAAAwM/n35XhkQx5Uo/s320/100_5516-001.JPG" width="320" /></a></div>
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
<div>
<span style="color: #222222; font-family: 'Trebuchet MS', sans-serif;"><span style="line-height: 18px;">Ingredients:</span></span></div>
<div>
<span style="color: #222222; font-family: 'Trebuchet MS', sans-serif;"><span style="line-height: 18px;"><br />
</span></span></div>
<div>
<span style="color: #222222; font-family: 'Trebuchet MS', sans-serif;"><span style="line-height: 18px;">Juice of lemon - 1 tbsp</span></span></div>
<div>
<span style="color: #222222; font-family: 'Trebuchet MS', sans-serif;"><span style="line-height: 18px;">Water - 2 cups</span></span></div>
<div>
<span style="color: #222222; font-family: 'Trebuchet MS', sans-serif;"><span style="line-height: 18px;">Grated / Powdered Jaggery - 1/4th cup</span></span></div>
<div>
<span style="color: #222222; font-family: 'Trebuchet MS', sans-serif;"><span style="line-height: 18px;">Grated Ginger / Powdered Ginger - 2 tsp</span></span></div>
<div>
<span style="color: #222222; font-family: 'Trebuchet MS', sans-serif;"><span style="line-height: 18px;">Powdered Cardamom - 1/4th tsp</span></span></div>
<div>
<span style="color: #222222; font-family: 'Trebuchet MS', sans-serif;"><span style="line-height: 18px;"><br />
</span></span></div>
<div>
<span style="color: #222222; font-family: 'Trebuchet MS', sans-serif;"><span style="line-height: 18px;">Method:</span></span></div>
<div>
<ul style="text-align: left;">
<li><span style="color: #222222; font-family: 'Trebuchet MS', sans-serif;"><span style="line-height: 18px;">Dissolve the jaggery in the water.</span></span></li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-mQxI9rXyEeA/T3eiJMs6NUI/AAAAAAAAAwU/yzKgg1UW2OY/s1600/100_5511-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-mQxI9rXyEeA/T3eiJMs6NUI/AAAAAAAAAwU/yzKgg1UW2OY/s320/100_5511-001.JPG" width="320" /></a></div>
<div>
<span style="color: #222222; font-family: 'Trebuchet MS', sans-serif;"><span style="line-height: 18px;"><br /></span></span></div>
<ul style="text-align: left;">
<li><span style="color: #222222; font-family: 'Trebuchet MS', sans-serif;"><span style="line-height: 18px;">To this add the ginger, cardamom and lemon juice.</span></span></li>
<li><span style="color: #222222; font-family: 'Trebuchet MS', sans-serif;"><span style="line-height: 18px;">Panagam is ready to be served.</span></span></li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-czE0GDLBxzE/T3eiNRS_ejI/AAAAAAAAAwc/H21lp1wuvY4/s1600/100_5516-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-czE0GDLBxzE/T3eiNRS_ejI/AAAAAAAAAwc/H21lp1wuvY4/s320/100_5516-001.JPG" width="320" /></a></div>
<div>
<span style="color: #222222; font-family: 'Trebuchet MS', sans-serif;"><span style="line-height: 18px;"><br /></span></span></div>
<div>
<span style="color: #222222; font-family: 'Trebuchet MS', sans-serif;"><span style="line-height: 18px;"><br /></span></span></div>
<div>
<span style="color: #222222; font-family: 'Trebuchet MS', sans-serif;"><span style="line-height: 18px;">Notes:</span></span></div>
</div>
<div>
<ul style="text-align: left;">
<li><span style="color: #222222; font-family: 'Trebuchet MS', sans-serif;"><span style="line-height: 18px;">Always add the tempering once it has cooled down completely as none of these dishes involve cooking with heat.</span></span></li>
<li><span style="color: #222222; font-family: 'Trebuchet MS', sans-serif;"><span style="line-height: 18px;">Make sure you have fresh ingredients for an authentic taste. Even if you do not have you can improvise with the things available in your pantry.</span></span></li>
<li><span style="color: #222222; font-family: 'Trebuchet MS', sans-serif;"><span style="line-height: 18px;">You can substitute brown sugar for jaggery.</span></span></li>
</ul>
<div>
<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: 'Trebuchet MS', sans-serif;"> </span></div>
<div>
<span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div>
<div>
<span style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div>
<div>
<div style="text-align: center;">
<span style="font-size: 14px; font-weight: bold; line-height: 22px; text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">Ramaya Ramabhadraya Ramachandraya Vedase !</span></span></div>
<span style="font-size: 14px; font-weight: bold; line-height: 22px; text-align: justify;"></span><br />
<div style="text-align: center;">
<span style="font-size: 14px; font-weight: bold; line-height: 22px; text-align: justify;"><span style="font-family: 'Trebuchet MS', sans-serif;">Raghunathaya Nadhaya Sithayaha pathaye namaha !!</span></span></div>
</div>
</div>
</div>Gayuhttp://www.blogger.com/profile/15779691349695946784noreply@blogger.com1tag:blogger.com,1999:blog-2672219953499030661.post-81947194397764683412012-02-27T16:50:00.000-08:002012-02-27T16:50:17.022-08:00Kathal Chana Sabzi / Raw Jackfruit curry with Green horsegrams<div dir="ltr" style="text-align: left;" trbidi="on">Raw jackfruit is one of my favorite vegetables. Ever since I stumbled upon this veggie at the local asian grocery store, I have been making curries of this veggie every week. It is very high in fibre content and very good for the digestive system. I have posted a <a href="http://ensamayalarangam.blogspot.com/2011/01/kathal-sabzi-raw-jackfruit-curry.html">kathal sabzi</a> in my blog earlier. You can refer to that recipe without the chana. In this recipe, I am adding the chana and the masala is also going to be different. It tastes best when eaten with hot boiled Kerala Red Rice or with any plain white rice.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-WdeF63XuczA/T0wg326HiqI/AAAAAAAAAtU/zCZcaG3gUJQ/s1600/100_4978.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-WdeF63XuczA/T0wg326HiqI/AAAAAAAAAtU/zCZcaG3gUJQ/s320/100_4978.JPG" width="320" /></a></div><br />
<br />
Ingredients:<br />
<br />
Green Chana - 1 cup<br />
Raw Jackfruit - 1 can (yields about 2 cups)<br />
Freshly grated coconut - 1/2 cup<br />
Dry red chillies - 4-5<br />
Tamarind pulp - 1 1/2 tbsp<br />
Turmeric powder - 1 tsp<br />
Red chilli powder - 1 tsp (optional)<br />
<br />
For Tempering and Seasoning:<br />
<br />
Coconut oil - 1 tbsp<br />
Mustard seeds - 1 tsp<br />
Asafoetida - a pinch<br />
Curry leaves - A few<br />
Chana Dal - 1 tsp<br />
Urad Dal - 1 tsp<br />
Cilantro - For Garnishing<br />
Salt - To taste<br />
<br />
Method:<br />
<br />
<ul style="text-align: left;"><li>Soak the green chana / horsegram for about 3-4 hours until they double up in volume.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-JxZScZ3v--s/T0wjgSdl-1I/AAAAAAAAAtc/pQAc_gd4l5g/s1600/100_4958.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-JxZScZ3v--s/T0wjgSdl-1I/AAAAAAAAAtc/pQAc_gd4l5g/s320/100_4958.JPG" width="320" /></a></div><ul style="text-align: left;"><li>Rinse the canned raw jackfruit well and cut it into small bite sized pieces.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-vjkGdyyAolI/T0wjolJazOI/AAAAAAAAAtk/IwZ_bIqSY00/s1600/100_4961.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-vjkGdyyAolI/T0wjolJazOI/AAAAAAAAAtk/IwZ_bIqSY00/s320/100_4961.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-VT4eF5dPsHg/T0wjr1ViIjI/AAAAAAAAAts/bSRH20M6yi4/s1600/100_4963.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-VT4eF5dPsHg/T0wjr1ViIjI/AAAAAAAAAts/bSRH20M6yi4/s320/100_4963.JPG" width="320" /></a></div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-b4ARxBH7KrA/T0wjwiLUlOI/AAAAAAAAAt0/9j08b69_un4/s1600/100_4962.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-b4ARxBH7KrA/T0wjwiLUlOI/AAAAAAAAAt0/9j08b69_un4/s320/100_4962.JPG" width="320" /></a></div><ul style="text-align: left;"><li>In a blender, grind the freshly grated coconut with the dry red chillies and make a paste.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-oElmDan2dgc/T0wj1AGNfVI/AAAAAAAAAt8/Vgptm8I7e70/s1600/100_4965.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-oElmDan2dgc/T0wj1AGNfVI/AAAAAAAAAt8/Vgptm8I7e70/s320/100_4965.JPG" width="320" /></a></div><ul style="text-align: left;"><li>Pressure cook the soaked chana and the jackfruit for upto 3 whistles.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-OCS6pgslW6E/T0wkA4cGumI/AAAAAAAAAuM/UV2BN3WWf4A/s1600/100_4968.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-OCS6pgslW6E/T0wkA4cGumI/AAAAAAAAAuM/UV2BN3WWf4A/s320/100_4968.JPG" width="320" /></a></div><ul style="text-align: left;"><li>In a pan, add the coconut oil and temper it with mustard seeds, chana dal, urad dal, asafoetida and curry leaves.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-lzgcieaN7Oo/T0wkF3fWBXI/AAAAAAAAAuU/f3jsyTaQszE/s1600/100_4969.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-lzgcieaN7Oo/T0wkF3fWBXI/AAAAAAAAAuU/f3jsyTaQszE/s320/100_4969.JPG" width="320" /></a></div><ul style="text-align: left;"><li>To this add the cooked chana and jackfruit.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-2MAitYYB8ew/T0wkSMdJA3I/AAAAAAAAAuk/1OYRNtFmNuo/s1600/100_4970.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-2MAitYYB8ew/T0wkSMdJA3I/AAAAAAAAAuk/1OYRNtFmNuo/s320/100_4970.JPG" width="320" /></a></div><div><br />
</div><ul style="text-align: left;"><li>Then add salt, turmeric powder and red chili powder.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-3TFHnb7RFg8/T0wkPIguCLI/AAAAAAAAAuc/d2ptzfTLXVg/s1600/100_4971.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-3TFHnb7RFg8/T0wkPIguCLI/AAAAAAAAAuc/d2ptzfTLXVg/s320/100_4971.JPG" width="320" /></a></div><ul style="text-align: left;"><li>Cook for 5-7 minutes. Then add the ground paste and tamarind pulp and cook for another 7-8 minutes until the raw smell leaves.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-bKeAqaebJn4/T0wkbZrwdoI/AAAAAAAAAus/1Zo6uUp8Af0/s1600/100_4972.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-bKeAqaebJn4/T0wkbZrwdoI/AAAAAAAAAus/1Zo6uUp8Af0/s320/100_4972.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-wLGcc55yDqE/T0wkcuwc-zI/AAAAAAAAAu0/B4EAdPkxxMU/s1600/100_4974.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-wLGcc55yDqE/T0wkcuwc-zI/AAAAAAAAAu0/B4EAdPkxxMU/s320/100_4974.JPG" width="320" /></a></div><ul style="text-align: left;"><li>Garnish it with cilantro and serve it hot with Kerala Red Rice or any other cooked white rice. Enjoy!!</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-WFaJdjLmILM/T0wkjNZ17TI/AAAAAAAAAu8/kVdWemzwdhk/s1600/100_4975.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-WFaJdjLmILM/T0wkjNZ17TI/AAAAAAAAAu8/kVdWemzwdhk/s320/100_4975.JPG" width="320" /></a></div><div><br />
</div><div>Notes:</div><div><ul style="text-align: left;"><li>Adding red chilli powder is optional. I like additional spice and so added it. You can do with the ground red chillies.</li>
<li>You can use fresh raw jackfruit too. We do not get fresh ones here and hence we use canned.</li>
<li>You can use brown chana if you prefer that to the green one.</li>
<li>Coconut oil tastes best for this dish. You can substitute it with olive oil or canola oil as per your preference.</li>
</ul></div><br />
<br />
<br />
<br />
</div>Gayuhttp://www.blogger.com/profile/15779691349695946784noreply@blogger.com3tag:blogger.com,1999:blog-2672219953499030661.post-4747524906405202342012-02-25T21:42:00.000-08:002013-09-25T22:22:00.679-07:00Avacado and Spinach Salad<div dir="ltr" style="text-align: left;" trbidi="on">
Eating healthy is very important. In the present day scenario, everyone is leading a very busy and a fast life. It has become a burden for many to cook, go to work and manage home well. Salads come in handy in similar situations. Chop a couple of fresh veggies, empty a pack of store bought greens and toss it well with a few other ingredients from the pantry. Trust me, you will end up with a delicious and a wholesome dish that will satisfy your appetite.<br />
<br />
Avacadoes are one of my favorite fruit and I live to have it as a milkshake and enjoy eating it with salads. The fruit is very buttery and smooth. The fruit can turn brown on exposure to air due to oxidation. To prevent this just coat with with lime juice and I will stay fresh. It has a lot of health benefits associated with it and considered to be very healthy (though it is high in its fat content).<br />
<br />
Here is the recipe to a healthy and a delicious salad.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-vQlYjLFTsvw/T0nGEjl5SbI/AAAAAAAAAtE/lB40kJPWUzk/s1600/100_5080-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://3.bp.blogspot.com/-vQlYjLFTsvw/T0nGEjl5SbI/AAAAAAAAAtE/lB40kJPWUzk/s320/100_5080-1.JPG" width="320" /></a></div>
<br />
<br />
<b><u>Ingredients: </u></b><br />
<b><u>(Serves 2)</u></b><br />
Avacado - 1 Ripe<br />
Baby spinach - Cleaned,washed and chopped - 2 cups<br />
Spring onions - 4 stalks<br />
Red onion - Medium sized -1<br />
Ripe tomatoes - medium sized - 2<br />
Salt - To taste<br />
Lime/Lemon juice - from 1large lime/lemon<br />
Chat masala - 1/4th of a tsp<br />
Ground black Pepper - 1/4th of a tsp<br />
<br />
<b><u>Method:</u></b><br />
<br />
<ul style="text-align: left;">
<li>In a large bowl add the chopped spinach, red onions, tomatoes and spring onions.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-ljX5qnFXNXs/T0nEjHuQ7wI/AAAAAAAAAsc/MN8BleTZQdY/s1600/100_5074.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://4.bp.blogspot.com/-ljX5qnFXNXs/T0nEjHuQ7wI/AAAAAAAAAsc/MN8BleTZQdY/s320/100_5074.JPG" width="320" /></a></div>
<div>
<br /></div>
<ul style="text-align: left;">
<li>Then add ground black pepper, chat masala, salt and lime juice.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-74vGo3Wr-O0/T0nEoc8J5uI/AAAAAAAAAsk/bfG0DsqRq3Q/s1600/100_5075.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://3.bp.blogspot.com/-74vGo3Wr-O0/T0nEoc8J5uI/AAAAAAAAAsk/bfG0DsqRq3Q/s320/100_5075.JPG" width="320" /></a></div>
<ul style="text-align: left;">
<li>Toss the salad and serve it with avacadoes.</li>
</ul>
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<a href="http://1.bp.blogspot.com/-Ij_L3j0csb0/T0nEujnzDQI/AAAAAAAAAss/tSqPG7VWpsI/s1600/100_5079.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://1.bp.blogspot.com/-Ij_L3j0csb0/T0nEujnzDQI/AAAAAAAAAss/tSqPG7VWpsI/s320/100_5079.JPG" width="320" /></a></div>
<ul style="text-align: left;">
<li>Enjoy the salad.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-iw5kuDUtJzc/T0nGKxVFS9I/AAAAAAAAAtM/lsyF_Ct6OR0/s1600/100_5080.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://4.bp.blogspot.com/-iw5kuDUtJzc/T0nGKxVFS9I/AAAAAAAAAtM/lsyF_Ct6OR0/s320/100_5080.JPG" width="320" /></a></div>
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<div>
<b><u>Notes:</u></b></div>
<div>
<ul style="text-align: left;">
<li>You can use cherry tomatoes if you like.</li>
<li>You can use spring mix, arugula or watercress instead of spinach or with spinach.</li>
<li>You can prefer to add or skip chat masala.</li>
<li>Use raw veggies of your choice to make the salad more interesting.</li>
</ul>
</div>
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Gayuhttp://www.blogger.com/profile/15779691349695946784noreply@blogger.com4tag:blogger.com,1999:blog-2672219953499030661.post-52324486453562781842012-02-22T21:13:00.001-08:002012-02-25T20:04:22.655-08:00Venn Pongal<div dir="ltr" style="text-align: left;" trbidi="on">Its been a while since I cooked patiently, clicking away pictures and doing things at leisure. Just got back from a beautiful short vacation and still in the holiday mood. DH wanted to have <a href="http://ensamayalarangam.blogspot.com/2010/11/parangikkai-vathakuzhambu-banana-squash.html">vathakuzhambu</a>. Luckily had butternut squash at home and made it in a jiffy. The best complement to <a href="http://ensamayalarangam.blogspot.com/2010/11/parangikkai-vathakuzhambu-banana-squash.html">vathakuzhambu</a> couldn't be better than a plate of hot venn pongal. Realized quite late that I had not posted pongal on the blog and was just in time to click a couple of pictures for the same.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-iQPAGFILQBw/T0XKoQ6TrJI/AAAAAAAAAsU/ES-ENZmTZiw/s1600/P1010350-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-iQPAGFILQBw/T0XKoQ6TrJI/AAAAAAAAAsU/ES-ENZmTZiw/s320/P1010350-1.JPG" width="320" /></a></div><br />
<br />
Ingredients:<br />
(Serves 2)<br />
<br />
Moong dal - Split - 3 tbsp<br />
Rice - 1 cup<br />
Black peppercorns - 1 tbsp<br />
Crushed black pepper - 1/2 tsp<br />
Grated ginger - 1 tsp<br />
Curry leaves - A few<br />
Cumin seeds - 1 tsp<br />
Green chillies - A couple (optional)<br />
Butter / Ghee - 1 tbsp<br />
Salt - To taste<br />
<br />
Method:<br />
<br />
<ul style="text-align: left;"><li>In a pressure cooker or a pressure pan, heat the butter / ghee and once it gets hot add cumin seeds, black peppercorns, grated ginger , curry leaves, green chillies, and crushed black pepper. Then add the moong dal and rice and roast all the ingredients well on medium flame for 3-4 minutes.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-q88qdNYI2T0/T0XJ-BtIVjI/AAAAAAAAArs/T-gK_u4AhQ4/s1600/P1010298-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-q88qdNYI2T0/T0XJ-BtIVjI/AAAAAAAAArs/T-gK_u4AhQ4/s320/P1010298-1.JPG" width="320" /></a></div><div><br />
</div><ul style="text-align: left;"><li>Then add water and salt and pressure cook for 3 whistles.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-QCtVnW2RfIQ/T0XKCcHuW9I/AAAAAAAAAr0/otZMzOs2UU8/s1600/P1010299-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-QCtVnW2RfIQ/T0XKCcHuW9I/AAAAAAAAAr0/otZMzOs2UU8/s320/P1010299-1.JPG" width="320" /></a></div><div><br />
</div><ul style="text-align: left;"><li>Pongal would have cooked well after 3 whistles. You can adjust the proportion of water depending on whether you prefer it to be semi-solid or solid.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-qbrIEXf0UQs/T0XKVkeKLlI/AAAAAAAAAr8/yQdGB6llWUA/s1600/P1010301-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-qbrIEXf0UQs/T0XKVkeKLlI/AAAAAAAAAr8/yQdGB6llWUA/s320/P1010301-1.JPG" width="320" /></a></div><div><br />
</div><ul style="text-align: left;"><li>Serve it hot with coconut chutney , <a href="http://ensamayalarangam.blogspot.com/2011/01/tomato-gojju-thakkali-gothsu.html">tomato gojju</a> or <a href="http://ensamayalarangam.blogspot.com/2010/11/parangikkai-vathakuzhambu-banana-squash.html">vathakuzhambu</a>..</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-mCN_bjMIJV4/T0XKdwrCtPI/AAAAAAAAAsE/m_p3hOX08UU/s1600/P1010344-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-mCN_bjMIJV4/T0XKdwrCtPI/AAAAAAAAAsE/m_p3hOX08UU/s320/P1010344-1.JPG" width="320" /></a></div><div><br />
</div><ul style="text-align: left;"><li>Enjoy the hot and tasty pongal.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-_UY_soCZus8/T0XKiO43zJI/AAAAAAAAAsM/hmn2uA56Fm4/s1600/P1010303-2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="292" src="http://4.bp.blogspot.com/-_UY_soCZus8/T0XKiO43zJI/AAAAAAAAAsM/hmn2uA56Fm4/s320/P1010303-2.JPG" width="320" /></a></div><div><br />
</div><div>Notes:</div><div><ul style="text-align: left;"><li>Adding green chillies is optional. If you prefer spicy pongal you can add it or you can omit it.</li>
<li>Addition of crushed red pepper gives it a real pepper taste. You can add it according to your preference.</li>
<li>You can cube up ginger and add or you can julienne it. Grated ginger blends well with rice and will not be felt while eating.</li>
</ul></div><br />
<br />
<br />
</div>Gayuhttp://www.blogger.com/profile/15779691349695946784noreply@blogger.com2tag:blogger.com,1999:blog-2672219953499030661.post-90474036271022170412012-01-27T19:56:00.000-08:002012-01-27T19:57:20.027-08:00Chocolate Cheese Macaroni<div dir="ltr" style="text-align: left;" trbidi="on">A relaxing afternoon..Lazing on the couch..Watching food network and watch the pretty and overly expressive (it is nice though) Giada De Laurentis cook with mascarpone cheese, ricotta cheese, pasta and yummy cake laden with chocolate. My stomach rumbles and craves for cheese and chocolate (though I kept reminding myself that I need to work out and lose some fat). Finally something flashed in my occasionally brilliant mind and EUREKA!!<br />
<br />
I went into the kitchen and picked exactly 3 ingredients from the pantry. And a delicious Friday night dessert was ready in less than 15 minutes. Lets take a look at how this yummy delicacy is made.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-j5h1_yRkoZ0/TyNv91AOS_I/AAAAAAAAAqc/N0rZ-NMMVAo/s1600/100_5035-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://4.bp.blogspot.com/-j5h1_yRkoZ0/TyNv91AOS_I/AAAAAAAAAqc/N0rZ-NMMVAo/s320/100_5035-1.JPG" width="320" /></a></div><br />
<br />
Ingredients:<br />
(Serves 2)<br />
<br />
Elbow Macaroni - 1 cup<br />
Nutella Chocolate and Hazelnut spread - 2 tbsp<br />
Ricotta cheese - 1/3rd cup<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-FbWveSFkOU8/TyNxAw-hVMI/AAAAAAAAAq0/k06BpRPISaI/s1600/100_5025-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://3.bp.blogspot.com/-FbWveSFkOU8/TyNxAw-hVMI/AAAAAAAAAq0/k06BpRPISaI/s320/100_5025-1.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-7ajw_-uRZy0/TyNxDSjAOUI/AAAAAAAAAq8/7PZUFGL_ai8/s1600/100_5027-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://2.bp.blogspot.com/-7ajw_-uRZy0/TyNxDSjAOUI/AAAAAAAAAq8/7PZUFGL_ai8/s320/100_5027-1.JPG" width="320" /></a></div><br />
<br />
Method:<br />
<br />
<ul style="text-align: left;"><li>Add the elbow macaroni in a pan of boiling water and cool till it is Al-dente. Drain the pasta and transfer it into a bowl.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-qSu0qOF8s10/TyNxUQUL_DI/AAAAAAAAArM/slv9FNrm7Oo/s1600/100_5030-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://3.bp.blogspot.com/-qSu0qOF8s10/TyNxUQUL_DI/AAAAAAAAArM/slv9FNrm7Oo/s320/100_5030-1.JPG" width="320" /></a></div><div><br />
</div><ul style="text-align: left;"><li>Add 2 tbsp of Nutella and mix well. The Nutella will melt with the heat of the pasta and become a creamy sauce.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-vj1jTj8rdPU/TyNxapuyrCI/AAAAAAAAArU/g30x8h-xJxo/s1600/100_5031-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://3.bp.blogspot.com/-vj1jTj8rdPU/TyNxapuyrCI/AAAAAAAAArU/g30x8h-xJxo/s320/100_5031-1.JPG" width="320" /></a></div><div><br />
</div><ul style="text-align: left;"><li>Finally add the ricotta cheese and mix well.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-RjV-vJbttXQ/TyNxjJdzk6I/AAAAAAAAArc/s-nh5uqyi0g/s1600/100_5033-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://1.bp.blogspot.com/-RjV-vJbttXQ/TyNxjJdzk6I/AAAAAAAAArc/s-nh5uqyi0g/s320/100_5033-1.JPG" width="320" /></a></div><div><br />
</div><ul style="text-align: left;"><li>Add chopped walnuts and garnish. Serve it warm or chill it and serve it cold.</li>
<li>Enjoy your Chocolate Cheese Macaroni!!</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-gDUxBVTMimw/TyNxphOPX4I/AAAAAAAAArk/AY71auhjhSE/s1600/100_5038-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://4.bp.blogspot.com/-gDUxBVTMimw/TyNxphOPX4I/AAAAAAAAArk/AY71auhjhSE/s320/100_5038-1.JPG" width="320" /></a></div><div><br />
</div><div>Notes:</div><div><ul style="text-align: left;"><li>You can use any kind of pasta to make this dish.</li>
<li>You can alter the amount of Nutella and cheese depending on your taste.</li>
<li>Add a pinch of salt and a tsp of ghee or melted butter to the pasta water so that the pasta does not stick together.</li>
<li>You can add chopped nuts of your choice.</li>
</ul></div></div>Gayuhttp://www.blogger.com/profile/15779691349695946784noreply@blogger.com6tag:blogger.com,1999:blog-2672219953499030661.post-53541708157694424932012-01-06T16:14:00.000-08:002012-01-07T01:33:18.710-08:00Pudina Chutney<div dir="ltr" style="text-align: left;" trbidi="on">A very simple chutney that goes really well with Pakodas, chats and dosas.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-oAsKqMx1o_M/TweRyDjVx0I/AAAAAAAAAqM/DJrm7J4W70M/s1600/100_4957.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-oAsKqMx1o_M/TweRyDjVx0I/AAAAAAAAAqM/DJrm7J4W70M/s320/100_4957.JPG" width="320" /></a></div><br />
<br />
<b><u>Ingredients</u></b><br />
<br />
Mint leaves - 1 cup<br />
Cilantro - 1/2 cup<br />
Garlic cloves - 4<br />
Shallots - 2 (optional)<br />
Red chillies / Green chillies - 5<br />
Tomato - 1<br />
Salt - To Taste<br />
<br />
<b><u>Method</u></b><br />
<br />
<ul style="text-align: left;"><li>Mix all the ingredients together and puree in a mixer grinder or a food processor.</li>
<li>Chutney is ready to be served.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-cYtPzFC4wZ8/TweR12IlNCI/AAAAAAAAAqU/2pMDNL91Nf4/s1600/100_4957.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-cYtPzFC4wZ8/TweR12IlNCI/AAAAAAAAAqU/2pMDNL91Nf4/s320/100_4957.JPG" width="320" /></a></div><div><br />
</div><br />
<br />
</div>Gayuhttp://www.blogger.com/profile/15779691349695946784noreply@blogger.com4tag:blogger.com,1999:blog-2672219953499030661.post-71943571772344598342012-01-06T15:48:00.002-08:002012-01-06T16:31:16.693-08:00Tempura Pakoda<div dir="ltr" style="text-align: left;" trbidi="on">Starting this new year with loads of wishes, warmth and love. A very Happy New Year to all my dear blogger friends. Hope this year brings good health, prosperity and well-being of all.<br />
<br />
I have been out of action, AGAIN, for the past 3 weeks. This time it is not any reason related to academics. I was literally kicked out of the kitchen.Thanks to the LONG renovation work that was happening. 3 long weeks surviving on microwave food..Uffff...It was unimaginable. Finally, I managed to get rid of that nasty electric coil range and welcomed my new lovely gas range. Also, the kitchen looks really pretty by abandoning the tiled counter-tops and installed a black granite top. Love my kitchen!!<br />
<br />
Today has been a really lazy day. Was on the couch watching TV all day (which is very unusual of me). I never watch TV for more than 2 hours straight. My palates were tickling, my stomach was grunting..I was in no mood at all to have good Indian wholesome meal. I needed some munchy-crunchy kinda stuff. IDEA...I remembered that I got some Tempura batter mix from the grocery store a couple of days back. I felt like trying something with the batter and giving it an Indian Twist. And Voila..It worked..Yummy tempura onion pakoda..Goes perfect with some pudina chutney or a spring roll dip. Let check out how I made it.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-VxZ4AtQon38/TweN26ZYzpI/AAAAAAAAAqE/hNrjRy8jLuc/s1600/100_4946.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://2.bp.blogspot.com/-VxZ4AtQon38/TweN26ZYzpI/AAAAAAAAAqE/hNrjRy8jLuc/s320/100_4946.JPG" width="320" /></a></div><br />
<br />
(Kindly excuse me this time...I was so engrossed in making the pakodas and eating them that my camera had no role to play until the last pieces were the only ones left out and they were really lucky to be captured).<br />
<br />
<b><u>Ingredients</u></b><br />
Tempura Batter Mix - 1 cup<br />
Ice cold water - Approx. 2/3rd cup (May vary)<br />
Salt - To taste<br />
Red pepper flakes - 1 tsp<br />
Black pepper powder - 1 tsp<br />
Red Onions - 1 medium sized (finely chopped)<br />
Spring onions - 2 sprigs (finely chopped)<br />
Mint leaves - About 10 (Finely chopped)<br />
Cilantro - A handful (Finely chopped)<br />
Green chillies - 2 small - optional (I used Thai) (Finely chopped)<br />
Oil - To fry<br />
<br />
<b><u>Method</u></b><br />
<br />
<ul style="text-align: left;"><li>Mix the tempura batter as per the instructions on the box.</li>
<li>Mix all the chopped veggies and add all the other spices.</li>
<li>Whisk the veggies and spices well in the batter.</li>
<li>Heat Canola/vegetable oil in a pan. Using a spoon add the batter into the oil.</li>
<li>Fry until light golden brown.</li>
<li>Serve hot with Pudina Chutney and Spring roll dipping sauce.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-VxZ4AtQon38/TweN26ZYzpI/AAAAAAAAAqE/hNrjRy8jLuc/s1600/100_4946.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://2.bp.blogspot.com/-VxZ4AtQon38/TweN26ZYzpI/AAAAAAAAAqE/hNrjRy8jLuc/s320/100_4946.JPG" width="320" /></a></div><div><b><u>Notes</u></b></div><div><ul style="text-align: left;"><li>Using greed chillies and/or red pepper flakes is optional. You can use either of them or both. I prefer spicy pakodas. So I used both.</li>
<li>You can alter the ingredients I used like the choice of veggies. You can be creative and can use the veggies of your choice. But trust me this one is truly awesome...</li>
</ul></div><br />
<br />
<br />
<br />
</div>Gayuhttp://www.blogger.com/profile/15779691349695946784noreply@blogger.com4tag:blogger.com,1999:blog-2672219953499030661.post-33127097525086884492011-12-12T19:26:00.000-08:002011-12-12T19:26:45.866-08:00Spicy Peerkangai Dal / Spicy Ridge gourd Dal<div dir="ltr" style="text-align: left;" trbidi="on">Ridge gourd dal is one of my new found love.. I was just shopping at an Indian Grocery store when I stumbled upon fresh ridge gourd. I remember making masiyal, kootu or sambar out of it. So decide to try something new and the result was fabulous. A very spicy and yummy dal to go well with roti, rice or eat it just like that.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-3pB9Rix9W5o/TubCV7s2oXI/AAAAAAAAAos/eoQqf1au3h0/s1600/100_4469.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-3pB9Rix9W5o/TubCV7s2oXI/AAAAAAAAAos/eoQqf1au3h0/s1600/100_4469.JPG" /></a></div><br />
<br />
<b><u>Ingredients:</u></b><br />
<b><u><br />
</u></b><br />
Yellow split Moong Dal - 1 cup<br />
Cubed Ridge Gourd - 1 cup<br />
Sambar Powder - 1 tbsp<br />
Turmeric Powder - 1/4th tsp<br />
Red Chilli Powder - 1/2 tsp (optional)<br />
Asafoetida - A pinch<br />
Salt - To Taste<br />
Water - 2 - 2 1/2 cups<br />
<br />
<b><u>For the Tempering:</u></b><br />
<br />
Olive oil - 2 tbsp<br />
Mustard seeds - 1 tsp<br />
Urad dal - 1/2 tsp<br />
Chana Dal - 1/2 tsp<br />
Red Chilies - 3-4<br />
Curry leaves - A few<br />
Cilantro - For Garnishing<br />
<br />
<u><b>Method:</b></u><br />
<br />
<ul style="text-align: left;"><li>First, Take a pan and dry roast the Moong dal until it starts to turn light brown and a beautiful aroma emanates from it.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-BQEnhKPEfDY/TubEhFaTGgI/AAAAAAAAAo0/Y6KhxzJOzRg/s1600/100_4447.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-BQEnhKPEfDY/TubEhFaTGgI/AAAAAAAAAo0/Y6KhxzJOzRg/s1600/100_4447.JPG" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Rp9k-oQUiAA/TubEhrcY5sI/AAAAAAAAAo8/WIu2k4fdd0o/s1600/100_4455.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-Rp9k-oQUiAA/TubEhrcY5sI/AAAAAAAAAo8/WIu2k4fdd0o/s1600/100_4455.JPG" /></a></div><ul style="text-align: left;"><li>In a pressure cooker or pressure pan, heat oil and do the tempering with mustard seeds, urad dal, chana dal, curry leaves, asafoetida and dry red chillies.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-FTh_FJAD3kg/TubElRViwZI/AAAAAAAAApE/b-jW1ZhPzC8/s1600/100_4446.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-FTh_FJAD3kg/TubElRViwZI/AAAAAAAAApE/b-jW1ZhPzC8/s1600/100_4446.JPG" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-H__AiQ80uWA/TubEl_r6_pI/AAAAAAAAApM/vN7QxdOrelc/s1600/100_4448.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-H__AiQ80uWA/TubEl_r6_pI/AAAAAAAAApM/vN7QxdOrelc/s1600/100_4448.JPG" /></a></div><ul style="text-align: left;"><li>Add the cubed ridge gourd pieces to it and cook the vegetable for about 5 minutes on low heat.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-RCCo6DNReII/TubEphiHeaI/AAAAAAAAApU/dOfBlwLFERw/s1600/100_4450.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-RCCo6DNReII/TubEphiHeaI/AAAAAAAAApU/dOfBlwLFERw/s1600/100_4450.JPG" /></a></div><ul style="text-align: left;"><li>Then add turmeric powder, red chilli powder and salt. Mix it all well.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-VlkJee6-ZHM/TubEtKgturI/AAAAAAAAApc/aEliHnTYVAY/s1600/100_4452.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-VlkJee6-ZHM/TubEtKgturI/AAAAAAAAApc/aEliHnTYVAY/s1600/100_4452.JPG" /></a></div><ul style="text-align: left;"><li>Now add the Sambar powder and mix well.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-rfxIg7jyY5M/TubEwCfOoDI/AAAAAAAAApk/Sx7O0gxIWNs/s1600/100_4458.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-rfxIg7jyY5M/TubEwCfOoDI/AAAAAAAAApk/Sx7O0gxIWNs/s1600/100_4458.JPG" /></a></div><ul style="text-align: left;"><li>Then add the dry roasted moong dal and water and pressure cook for about 2-3 whistles.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-SDYv6sTu5BU/TubFEy7titI/AAAAAAAAAps/u_zECRW_Sjo/s1600/100_4465.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-SDYv6sTu5BU/TubFEy7titI/AAAAAAAAAps/u_zECRW_Sjo/s1600/100_4465.JPG" /></a></div><ul style="text-align: left;"><li>Spicy Ridge Gourd Dal is ready to be served.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-85z9LviEa-E/TubFIOtsQ8I/AAAAAAAAAp0/qISn8oN6r7s/s1600/100_4470.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-85z9LviEa-E/TubFIOtsQ8I/AAAAAAAAAp0/qISn8oN6r7s/s1600/100_4470.JPG" /></a></div><ul style="text-align: left;"><li>Enjoy it hot as a lentil soup or with hot Roti's.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-51rjTZlS0fY/TubFK1oiUVI/AAAAAAAAAp8/OmbCuv2LqR4/s1600/100_4473.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-51rjTZlS0fY/TubFK1oiUVI/AAAAAAAAAp8/OmbCuv2LqR4/s1600/100_4473.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-3pB9Rix9W5o/TubCV7s2oXI/AAAAAAAAAos/eoQqf1au3h0/s1600/100_4469.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-3pB9Rix9W5o/TubCV7s2oXI/AAAAAAAAAos/eoQqf1au3h0/s1600/100_4469.JPG" /></a></div><div><br />
</div><div>Notes:</div><div><ul style="text-align: left;"><li>Adding red chilly powder and dry red chillies are optional. If you need more spicy dal, you can add these or else you can exclude them.</li>
<li>You can substitute Ridge gourd with any other vegetable such as Tindora, gourd or just tomatoes.</li>
<li>Adding more curry leaves, cilantro and asafoetida enhances the taste.</li>
<li>Adjust the water accordingly and prepare it in any consistency you prefer, be it thin or thick.</li>
<li>Enjoy the dal..</li>
</ul></div><br />
<br />
</div>Gayuhttp://www.blogger.com/profile/15779691349695946784noreply@blogger.com9tag:blogger.com,1999:blog-2672219953499030661.post-36779044626083245432011-12-08T14:58:00.000-08:002011-12-13T15:45:21.399-08:00Iru Puli Kuzhambu / Eruvilli Kuzhambu<div dir="ltr" style="text-align: left;" trbidi="on">A very new dish to me and I got introduced to it after I got married. It happens to be one of the favorite kuzhambu of my DH. This kuzhambu is a typical Tirunelveli dish. It is called "Iru Puli" since it has two tangy ingredients added into it. The term "Iru Puli" gradually evolved to be called eruvilli kuzhambu..One is the tamarind pulp and the other is the buttermilk. It serves as a great accompaniment to Idli, Dosa and can be best enjoyed with rice. There are different veggies that can be added to this. Some veggies commonly used are white pumpkin, okra, carrots, chayote, drumsticks or taro root.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Y34yKlqPjSY/TuFAClctiDI/AAAAAAAAAog/8fboPyX46X0/s1600/100_4738.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Y34yKlqPjSY/TuFAClctiDI/AAAAAAAAAog/8fboPyX46X0/s1600/100_4738.JPG" /></a></div><br />
Here is how you make it.<br />
<br />
Ingredients:<br />
<br />
<b><u>For the Ground Paste:</u></b><br />
<b><u><br />
</u></b><br />
Chana Dal - 1 tbsp<br />
Fenugreek/ Methi Seeds - 1- 1 1/2 tsp<br />
Red Chillies - 4-5<br />
Curry leaves - A few<br />
Grated fresh coconut - 1 cup<br />
Butter milk - 1 cup<br />
<br />
<b><u>For the Sambar:</u></b><br />
<br />
Tamarind Pulp - 1 tbsp<br />
Asafoetida - A pinch<br />
Veggies of your choice - 1 1/2 cups<br />
Salt - To Taste<br />
<br />
<b><u>For Tempering:</u></b><br />
<b><u><br />
</u></b><br />
Ghee / Oil - 1 tsp<br />
Mustard Seeds - 1/2 tsp<br />
Chana Dal - 1/2 tsp<br />
Jeera / Cumin Seeds - 1/2 tsp<br />
Curry leaves - a Few (optional)<br />
Cilantro - For Garnishing<br />
<br />
<b><u>Method:</u></b><br />
<ul style="text-align: left;"><li>Cut the veggies of your choice into 1 inch sticks. I used carrots as we all love that in this kuzhambu.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-40sy4ZYVYZ0/TuE9ZW1l_0I/AAAAAAAAAmU/9iHcOTxkoUo/s1600/100_4711.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-40sy4ZYVYZ0/TuE9ZW1l_0I/AAAAAAAAAmU/9iHcOTxkoUo/s1600/100_4711.JPG" /></a></div><ul style="text-align: left;"><li>In a pan, dry roast the chana dal and the fenugreek seeds until a beautiful aroma comes out of it.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-2xBmBVUA_z8/TuE9NJrITaI/AAAAAAAAAmM/reNs6Wxl-EI/s1600/100_4712.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-2xBmBVUA_z8/TuE9NJrITaI/AAAAAAAAAmM/reNs6Wxl-EI/s1600/100_4712.JPG" /></a></div><ul style="text-align: left;"><li>Also dry roast the red chilies and the freshly grated coconut until golden brown. You can also dry roast the curry leaves.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-w6EhH-PgZ5Y/TuE9cpW472I/AAAAAAAAAmc/-HoW8ULumds/s1600/100_4713.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-w6EhH-PgZ5Y/TuE9cpW472I/AAAAAAAAAmc/-HoW8ULumds/s1600/100_4713.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-OkrPGzNO90s/TuE9d3pcEoI/AAAAAAAAAmk/tg89TJ35wZo/s1600/100_4714.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-OkrPGzNO90s/TuE9d3pcEoI/AAAAAAAAAmk/tg89TJ35wZo/s1600/100_4714.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-l8GyHzpzGiM/TuE9vRDAFXI/AAAAAAAAAms/X0nm5riCDxU/s1600/100_4724.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-l8GyHzpzGiM/TuE9vRDAFXI/AAAAAAAAAms/X0nm5riCDxU/s1600/100_4724.JPG" /></a></div><ul style="text-align: left;"><li>In a Mixie Jar add all the above ingredients and then add buttermilk and grind it to a slightly coarse paste.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-I628ZhGe5jA/TuE-OG7gZNI/AAAAAAAAAm0/vl4AOub-Jbo/s1600/100_4715.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-I628ZhGe5jA/TuE-OG7gZNI/AAAAAAAAAm0/vl4AOub-Jbo/s1600/100_4715.JPG" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-uBvvoBE8P6I/TuE-O-u7fjI/AAAAAAAAAm8/BYW8gczPfBg/s1600/100_4716.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-uBvvoBE8P6I/TuE-O-u7fjI/AAAAAAAAAm8/BYW8gczPfBg/s1600/100_4716.JPG" /></a></div><ul style="text-align: left;"><li>In another vessel, dissolve the tamarind pulp in 1 1/2 cups of water.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Km3e8pc1OjA/TuE-SWYVMpI/AAAAAAAAAnE/uVXf8E9Diko/s1600/100_4717.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-Km3e8pc1OjA/TuE-SWYVMpI/AAAAAAAAAnE/uVXf8E9Diko/s1600/100_4717.JPG" /></a></div><ul style="text-align: left;"><li>Add the veggies and bring it to a boil until the raw smell of tamarind disappears and the veggies get tender.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-NPPvRhXlBg0/TuE-e9dZgSI/AAAAAAAAAnU/4xIw7em-4_E/s1600/100_4718.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-NPPvRhXlBg0/TuE-e9dZgSI/AAAAAAAAAnU/4xIw7em-4_E/s1600/100_4718.JPG" /></a></div><ul style="text-align: left;"><li>Add a pinch of asafoetida and add salt to taste.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-xhq721z8BmE/TuE-jFE_N-I/AAAAAAAAAnc/vdv-hwedFL8/s1600/100_4719.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-xhq721z8BmE/TuE-jFE_N-I/AAAAAAAAAnc/vdv-hwedFL8/s1600/100_4719.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-HcEAR0041nw/TuE_A775t-I/AAAAAAAAAns/ikhaNhb8u5k/s1600/100_4720.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-HcEAR0041nw/TuE_A775t-I/AAAAAAAAAns/ikhaNhb8u5k/s1600/100_4720.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><ul style="text-align: left;"><li>Once the water has come to a boil and the veggies have become tender, add the ground paste and simmer it for a while for about 5-7 minutes.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-1F0R5Bd-vOI/TuE_jhFFhbI/AAAAAAAAAn0/H03U-qGvo7c/s1600/100_4721.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-1F0R5Bd-vOI/TuE_jhFFhbI/AAAAAAAAAn0/H03U-qGvo7c/s1600/100_4721.JPG" /></a></div><ul style="text-align: left;"><li>Garnish it with generous amounts of cilantro.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-QEG-snLKqkI/TuE_uIgmTzI/AAAAAAAAAn8/JrLwNhFzDWg/s1600/100_4722.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-QEG-snLKqkI/TuE_uIgmTzI/AAAAAAAAAn8/JrLwNhFzDWg/s1600/100_4722.JPG" /></a></div><ul style="text-align: left;"><li>For the seasoning, add ghee / oil in a small pan. Add the mustard seeds, chana dal, urad dal and jeera. Once the Mustard seeds start spluttering, and both the dals turn light brown, add them to the kuzhambu / sambar to temper it. You can add curry leaves and asafoetida too at this stage though it is optional.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/--fzAqXag_0s/TuE_xqcwgUI/AAAAAAAAAoE/ityXAE0hdJI/s1600/100_4723.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/--fzAqXag_0s/TuE_xqcwgUI/AAAAAAAAAoE/ityXAE0hdJI/s1600/100_4723.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-amE85u1gblA/TuE_yrVpyBI/AAAAAAAAAoQ/aqjLLhIAvCM/s1600/100_4724.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-amE85u1gblA/TuE_yrVpyBI/AAAAAAAAAoQ/aqjLLhIAvCM/s1600/100_4724.JPG" /></a></div><ul style="text-align: left;"><li>Iru puli kuzhambu / Eruvili kuzhambu is ready to be enjoyed hot with rice.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-44fagrhk-yY/TuE_87B4HQI/AAAAAAAAAoY/LIC-UR1OgLg/s1600/100_4737.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-44fagrhk-yY/TuE_87B4HQI/AAAAAAAAAoY/LIC-UR1OgLg/s1600/100_4737.JPG" /></a></div><div><ul style="text-align: left;"><li>Try out this unique kuzhambu and let me know what you guys think!!</li>
</ul></div><div>Notes:</div><div><ul style="text-align: left;"><li>You can use one kind of veggie or you can use different kinds of veggies at the same time.</li>
<li>Feel free to be creative with the use of veggies.</li>
<li>Use of curry leaves while grinding and for tempering it is optional. You can use it in both stages or use it in one or eliminate it completely.</li>
<li>Be careful while adding salt. Since there is a lot of tanginess from the tamarind and the buttermilk,you may want to reduce the amount of salt.</li>
<li>You can use freshly grated coconut or frozen shredded coconut depending upon the availability.</li>
<li>Make sure that the paste to be ground is neither too coarse nor too smooth.</li>
</ul></div></div>Gayuhttp://www.blogger.com/profile/15779691349695946784noreply@blogger.com9tag:blogger.com,1999:blog-2672219953499030661.post-49962147882094301712011-10-26T16:51:00.000-07:002013-11-01T14:41:48.014-07:00Oma Podi / Sphagetti Sev<div dir="ltr" style="text-align: left;" trbidi="on">Diwali brings with itself a lot of joy and brings families together. There is an atmosphere of happy celebrations in every household. Gifts and sweets are exchanged. When I was young, I would help my Grandmother and Mother in making sweets and savories for Diwali. Oma podi is a savory that is made for Diwali. It is a very easy snack and can be made in very limited time.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-eKPjxA5R9s0/Tqibz2YAaBI/AAAAAAAAAlw/clpW_Gw-psg/s1600/100_4620.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-eKPjxA5R9s0/Tqibz2YAaBI/AAAAAAAAAlw/clpW_Gw-psg/s320/100_4620.JPG" width="285" /></a></div><br />
<br />
Ingredients:<br />
<br />
(This makes 4-5 omapodi's)<br />
Gram Flour / Besan - 2 cups<br />
Rice Flour - About 1 tbsp<br />
Salt - To taste<br />
Red Chilli powder - 1/2 tsp (Optional)<br />
Asafoetida / Hing - To taste - a few pinches<br />
Ajwain - 1 Tsp<br />
Jeera - 1 Tsp<br />
Water - To make the dough<br />
Oil - To deep fry the sev<br />
<br />
Method:<br />
<br />
<ul style="text-align: left;"><li>Sift the gram flour to remove any lumps in it.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-ZgKSZy25pBk/TqibBex-Y5I/AAAAAAAAAko/et5ad2Q45EM/s1600/100_4604.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://1.bp.blogspot.com/-ZgKSZy25pBk/TqibBex-Y5I/AAAAAAAAAko/et5ad2Q45EM/s320/100_4604.JPG" width="320" /></a></div><div><br />
</div><ul style="text-align: left;"><li>Combine all the other ingredients and mix well.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-yGzEGJ8aiPU/TqibFpA3dCI/AAAAAAAAAkw/GesZ6F2N2Ok/s1600/100_4605-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="303" src="http://4.bp.blogspot.com/-yGzEGJ8aiPU/TqibFpA3dCI/AAAAAAAAAkw/GesZ6F2N2Ok/s320/100_4605-1.JPG" width="320" /></a></div><div><br />
</div><ul style="text-align: left;"><li>Add water little by little and make it into a stiff dough.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-FX0IOwLqp5M/TqibJeoNGNI/AAAAAAAAAk4/RfdEa35UQqM/s1600/100_4606.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://3.bp.blogspot.com/-FX0IOwLqp5M/TqibJeoNGNI/AAAAAAAAAk4/RfdEa35UQqM/s320/100_4606.JPG" width="320" /></a></div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-E-IrxIhuX0g/TqibRizdPjI/AAAAAAAAAlI/Cc3kE-NZ-Zw/s1600/100_4607.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://3.bp.blogspot.com/-E-IrxIhuX0g/TqibRizdPjI/AAAAAAAAAlI/Cc3kE-NZ-Zw/s320/100_4607.JPG" width="320" /></a></div><div><br />
</div><div><br />
</div><ul style="text-align: left;"><li>Use the Sev maker/ Sev press and select the cutter with many holes in it.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-BWWq-yhb7PM/TqibNVYGh9I/AAAAAAAAAlA/qwtNLv2XgQA/s1600/100_4613.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://2.bp.blogspot.com/-BWWq-yhb7PM/TqibNVYGh9I/AAAAAAAAAlA/qwtNLv2XgQA/s320/100_4613.JPG" width="320" /></a></div><div><br />
</div><ul style="text-align: left;"><li>Fill the dough in the sev press and close it.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-qhLEPSBBBt8/TqibVysHlGI/AAAAAAAAAlQ/QbJ6s9YPrhk/s1600/100_4614.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://2.bp.blogspot.com/-qhLEPSBBBt8/TqibVysHlGI/AAAAAAAAAlQ/QbJ6s9YPrhk/s320/100_4614.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-f6XBgbrcC5g/TqibWygyhzI/AAAAAAAAAlY/BuNhm25oJcM/s1600/100_4615.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://4.bp.blogspot.com/-f6XBgbrcC5g/TqibWygyhzI/AAAAAAAAAlY/BuNhm25oJcM/s320/100_4615.JPG" width="320" /></a></div><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-nqrO5c1tyE0/TqidGUXvEtI/AAAAAAAAAl4/LnBY9_cpMZY/s1600/100_4616.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://4.bp.blogspot.com/-nqrO5c1tyE0/TqidGUXvEtI/AAAAAAAAAl4/LnBY9_cpMZY/s320/100_4616.JPG" width="320" /></a></div><div><br />
</div><ul style="text-align: left;"><li>Heat a kadai or a wok and add oil in it. </li>
<li>Press down and rotate the sev press or press down the sev press (depending on the model of the sev press you have) in a circular motion. </li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-NmBltEAY0bQ/TqibiTp7ExI/AAAAAAAAAlg/C1VhBIb8_0Y/s1600/100_4617.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://1.bp.blogspot.com/-NmBltEAY0bQ/TqibiTp7ExI/AAAAAAAAAlg/C1VhBIb8_0Y/s320/100_4617.JPG" width="320" /></a></div><div><br />
</div><ul style="text-align: left;"><li>Make 2 at a time and fry it till the sizzling of the oil stops. Drain it on a paper towel and set it aside. </li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-9pVHmse9Sek/TqibvM_F0WI/AAAAAAAAAlo/jt8m53mWn5s/s1600/100_4618.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="223" src="http://4.bp.blogspot.com/-9pVHmse9Sek/TqibvM_F0WI/AAAAAAAAAlo/jt8m53mWn5s/s320/100_4618.JPG" width="320" /></a></div><div><br />
</div><ul style="text-align: left;"><li>Once cooled, store it in an airtight container and it will stay good for a week to 10 days.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-eKPjxA5R9s0/Tqibz2YAaBI/AAAAAAAAAlw/clpW_Gw-psg/s1600/100_4620.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-eKPjxA5R9s0/Tqibz2YAaBI/AAAAAAAAAlw/clpW_Gw-psg/s320/100_4620.JPG" width="285" /></a></div><div><br />
</div><br />
Notes:<br />
<br />
<br />
<ul style="text-align: left;"><li>You can double the quantity to make more of the dough.</li>
<li>Make sure that the oil is hot before you drop in the sev's.</li>
<li>You car crush and eat the sev with other snacks such as bhel puri or sev puri.</li>
</ul><br />
<br />
</div>Gayuhttp://www.blogger.com/profile/15779691349695946784noreply@blogger.com4tag:blogger.com,1999:blog-2672219953499030661.post-22929300829036368892011-10-26T16:13:00.000-07:002013-11-01T14:41:48.010-07:00Instant Microwave Doodh Peda<div dir="ltr" style="text-align: left;" trbidi="on">Wishing everyone a very Happy and a Bright Diwali.. Due to lack of time to prepare elaborate sweets, I tried making this instant Doodh Peda that was taught to me by a friend. The recipe is very simple and requires just 3 ingredients. All the ingredients are available easily at any supermarket. Surprise your relatives and guests by serving them this instant and traditional delicacy.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-I5mEfco5TiQ/TqiTR_C7EVI/AAAAAAAAAkg/7nctDdvOhrI/s1600/100_4682.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://2.bp.blogspot.com/-I5mEfco5TiQ/TqiTR_C7EVI/AAAAAAAAAkg/7nctDdvOhrI/s320/100_4682.JPG" width="320" /></a></div><br />
<br />
Ingredients:<br />
<br />
Milk Powder - 21/2 cups<br />
Condensed milk - 1 14oz can (sweetened)<br />
Unsalted butter - 1 stick<br />
<br />
Method:<br />
<br />
<ul style="text-align: left;"><li>Sift the milk powder and set it aside.</li>
</ul><div><br />
</div><ul style="text-align: left;"><li>Melt one stick of butter in a microwave safe glass bowl.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-TWFAqBYqlls/TqiR3xqpLOI/AAAAAAAAAjg/JWDURvqCWX4/s1600/100_4663.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="276" src="http://1.bp.blogspot.com/-TWFAqBYqlls/TqiR3xqpLOI/AAAAAAAAAjg/JWDURvqCWX4/s320/100_4663.JPG" width="320" /></a></div><div><br />
</div><ul style="text-align: left;"><li>Once the butter has melted, add the milk powder and condensed milk and mix well.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-DD95r-AVAPQ/TqiTH6QqwgI/AAAAAAAAAjo/6S_R5KY-c8w/s1600/100_4667.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="http://4.bp.blogspot.com/-DD95r-AVAPQ/TqiTH6QqwgI/AAAAAAAAAjo/6S_R5KY-c8w/s320/100_4667.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-6oSlFbKL-qk/TqiTJbcKP4I/AAAAAAAAAjw/x7cvEB3Gk4A/s1600/100_4670.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-6oSlFbKL-qk/TqiTJbcKP4I/AAAAAAAAAjw/x7cvEB3Gk4A/s320/100_4670.JPG" width="153" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-vR0X_Gv5Aw8/TqiTNJQqdUI/AAAAAAAAAkA/CgVP7StRfKs/s1600/100_4672-1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="http://2.bp.blogspot.com/-vR0X_Gv5Aw8/TqiTNJQqdUI/AAAAAAAAAkA/CgVP7StRfKs/s320/100_4672-1.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
<ul style="text-align: left;"><li>Microwave it for 4 minutes. After every minute remove the bowl and mix the contents well.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Y1WNBOjaYGg/TqiTOFXzFII/AAAAAAAAAkI/IEEcnuNDxDE/s1600/100_4674.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="217" src="http://1.bp.blogspot.com/-Y1WNBOjaYGg/TqiTOFXzFII/AAAAAAAAAkI/IEEcnuNDxDE/s320/100_4674.JPG" width="320" /></a></div><div><br />
</div><ul style="text-align: left;"><li>After 4 minutes, the mixture would have thickened and now let the mixture cool for 10 minutes.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Rgk9t7IPvio/TqiTPGEW9jI/AAAAAAAAAkQ/21GeDqInSlA/s1600/100_4675.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="254" src="http://3.bp.blogspot.com/-Rgk9t7IPvio/TqiTPGEW9jI/AAAAAAAAAkQ/21GeDqInSlA/s320/100_4675.JPG" width="320" /></a></div><div><br />
</div><ul style="text-align: left;"><li>Take a spoon or a mini ice-cream scoop. Scoop out a small portion of the mixture and roll it out into a ball and flatten it.</li>
</ul><ul style="text-align: left;"><li>You can stick an almond, cashew, pistachios or any dry fruit you like in the center of the Peda.</li>
</ul><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-SPHLkbQq-fs/TqiTRMRTmkI/AAAAAAAAAkY/PaUWRgKLTaM/s1600/100_4680.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="247" src="http://2.bp.blogspot.com/-SPHLkbQq-fs/TqiTRMRTmkI/AAAAAAAAAkY/PaUWRgKLTaM/s320/100_4680.JPG" width="320" /></a></div><div><br />
</div><ul style="text-align: left;"><li>Enjoy your Diwali delicacy.</li>
</ul><div>Happy Diwali to all.</div><div><br />
</div><ul style="text-align: left;"><li>You can shape the Pedas in any form you like.</li>
<li>Else you can pour the mixture on a greased tray and cut it in diamonds or squares.</li>
<li>You can also remove the entire mixture and flatten it out about 1/2 an inch thich and cut it using a cookie cutter for getting the desired shapes.</li>
<li>You can use edible silver foils, cake decoration materials to decorate the Pedas. You can get creative and decorate it the way you like.</li>
<li>Every microwave has a different power setting. Some may meed 3 minutes and other many need 5 minutes. Ensure that you remove the mixture every minute and mix it well so that it does not burn the milk solids.</li>
</ul><br />
<br />
<br />
</div>Gayuhttp://www.blogger.com/profile/15779691349695946784noreply@blogger.com2tag:blogger.com,1999:blog-2672219953499030661.post-42990956475192625562011-09-16T22:07:00.000-07:002011-10-26T16:14:40.236-07:00Pudina Rice / Mint Rice<div dir="ltr" style="text-align: left;" trbidi="on"><br />
This time I am back with a rice recipe. This is one of my favorite rice dishes and I dedicate this dish to my Late friend. Latha Akka. Whenever I prepare this dish, her memories just flash back. We miss you Latha Akka! Latha Akka would have been one of the finest bloggers in the food/ cooking category, if she would have been with us by now. She was such an amazing person by heart and art. This recipe was passed on from her to my Mom and from my Mom to me. And here are all what you need to prepare this yummy rice dish!!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-3v6sGR1Qp5Q/TnQo4T73MHI/AAAAAAAAAh0/alfNJLMct_Y/s1600/100_4161.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-3v6sGR1Qp5Q/TnQo4T73MHI/AAAAAAAAAh0/alfNJLMct_Y/s1600/100_4161.JPG" /></a></div><br />
<br />
Ingredients:<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_nL7s36Kigok/TAgyDt6M8xI/AAAAAAAAACk/0CtV6ZG34bM/s1600/100_0433.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="149" src="http://1.bp.blogspot.com/_nL7s36Kigok/TAgyDt6M8xI/AAAAAAAAACk/0CtV6ZG34bM/s200/100_0433.JPG" width="200" /></a></div>2 cups of Basmati Rice<br />
1 cup of Mint leaves /Pudina<br />
1" stick of cinnamon<br />
2-3 Bay leaves<br />
4 cloves<br />
4 Whole Green Cardamom<br />
1-2 Star Anise<br />
1 floret Mace/ Jawetri<br />
7-8 Cashews<br />
7-8 Pistachios<br />
3-4 Green Chillies<br />
1/2 cup of Grated/ Shredded coconut<br />
2 tbsp of butter<br />
Salt to taste<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_nL7s36Kigok/TAgyNmbfwkI/AAAAAAAAACs/loebvLjWJkk/s1600/P1040789.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/_nL7s36Kigok/TAgyNmbfwkI/AAAAAAAAACs/loebvLjWJkk/s200/P1040789.JPG" width="200" /></a></div><br />
Method:<br />
<br />
For the Mint Chutney:<br />
<br />
<ul><li>In a shallow frying pan, melt about 1/4 tbsp of butter. To this add the green chillies and mint leaves.Roast the ingredients well on low flame until the mint leaves wilt well.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-3wyaOHirVBg/TnQoofAW9hI/AAAAAAAAAho/-iGw4s4nrI0/s1600/100_4165.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-3wyaOHirVBg/TnQoofAW9hI/AAAAAAAAAho/-iGw4s4nrI0/s1600/100_4165.JPG" /></a></div><div><br />
</div><ul><li>In another pan roast the shredded/ grated coconut until it turns into a light brown color. </li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-xJ4xP9TJrg0/TnQosYiYxHI/AAAAAAAAAhs/Fr92C4Xtv6g/s1600/100_4168.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-xJ4xP9TJrg0/TnQosYiYxHI/AAAAAAAAAhs/Fr92C4Xtv6g/s1600/100_4168.JPG" /></a></div><div><br />
</div><ul><li>Once done, remove from the pan and after the mixture has cooled, blend it will in a blender and grind it to a coarse paste.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-LcpD6_88KQA/TnQowfe9BkI/AAAAAAAAAhw/3JOdKmNBQBQ/s1600/100_4171.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-LcpD6_88KQA/TnQowfe9BkI/AAAAAAAAAhw/3JOdKmNBQBQ/s1600/100_4171.JPG" /></a></div><div><br />
</div><div>For the Rice:</div><div><ul><li>Soak 2 cups of rice for about 30 minutes.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-GzxOvadyKY8/TnQpCP95trI/AAAAAAAAAh4/Bmw3dwFjazI/s1600/100_4174.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-GzxOvadyKY8/TnQpCP95trI/AAAAAAAAAh4/Bmw3dwFjazI/s1600/100_4174.JPG" /></a></div><div><br />
</div><ul><li>Melt the remaining butter in the pan. To this, add all the dry spices: cinnamon, bay leaves, cloves, cardamom (seeds with the skin slit), star anise, mace, pistachios and the cashews.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-d0ZDwbeuCn4/TnQpPoLFiRI/AAAAAAAAAh8/XJ4PMZgrdrI/s1600/100_4177.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-d0ZDwbeuCn4/TnQpPoLFiRI/AAAAAAAAAh8/XJ4PMZgrdrI/s1600/100_4177.JPG" /></a></div><div><br />
</div><ul><li>Roast for about a minute or two on medium heat. </li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-t5qfO47U1rE/TnQpUazu9hI/AAAAAAAAAiA/xrQeIJewI7s/s1600/100_4178.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-t5qfO47U1rE/TnQpUazu9hI/AAAAAAAAAiA/xrQeIJewI7s/s1600/100_4178.JPG" /></a></div><div><br />
</div><ul><li>Then add the ground paste and salt and cook for a few minutes. </li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-oNdLP32b0og/TnQpjuBKyjI/AAAAAAAAAiE/ppV8H9PZILI/s1600/100_4181.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-oNdLP32b0og/TnQpjuBKyjI/AAAAAAAAAiE/ppV8H9PZILI/s1600/100_4181.JPG" /></a></div><div><br />
</div><ul><li>To this mixture, add the soaked rice and cook until done. (For pressure cooker let 2 whistles. Rice will be done quickly as it was soaked for 30 minutes).</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-uDT9YbaRTNA/TnQp_O3WJGI/AAAAAAAAAiI/rZ_aCAmdtk4/s1600/100_4182.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-uDT9YbaRTNA/TnQp_O3WJGI/AAAAAAAAAiI/rZ_aCAmdtk4/s1600/100_4182.JPG" /></a></div><div><br />
</div><ul><li>Serve hot with Raita.</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-lUhkJ7ilYRU/TnQqel4coDI/AAAAAAAAAiM/duAgToPPYJY/s1600/100_4267.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-lUhkJ7ilYRU/TnQqel4coDI/AAAAAAAAAiM/duAgToPPYJY/s1600/100_4267.JPG" /></a></div><div><br />
</div></div><div></div></div>Gayuhttp://www.blogger.com/profile/15779691349695946784noreply@blogger.com4