tag:blogger.com,1999:blog-331895252024-03-20T09:14:04.667-04:00Recipe CentralOM brahmaarpaNaM brahma haviH
brahmaagnau brahmaNaa hutam.h
brahmaiva tena gantavyaM
brahmakarmasamaadhinaa .
HariOm
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A process of offering is Brahman, the oblation is Brahman, the instrument of offering is Brahman, the fire to which the offering is made is also Brahman. For such a one who abides in Brahman, by him alone Brahman is reached.
(BhagavatGita)Sowramhttp://www.blogger.com/profile/01416647754824974705noreply@blogger.comBlogger142125tag:blogger.com,1999:blog-33189525.post-3930938408988287202012-09-02T13:21:00.001-04:002012-09-02T13:26:02.261-04:00Tofu Salad<div dir="ltr" style="text-align: left;" trbidi="on">
<i><span style="color: #a64d79;">This salad is very health at the same time filling.We being vegetarians I have used Tofu instead of a meat product. The strong flavor of ginger gives an Asian touch to it. The spring mix salad packet works well for this salad. Some of the leaves it contain are lettuce, romaine, arugula, baby spinach, red kale, green chard radicchio and tatsoi.</span></i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjatFqKKUo3oGPqj_60ncKld-us1RQTBmZqUx26nvfoEszi3KlY1MWDLSKcWaaqXPqifeeYSN0fuDRyq_maFhJ42doTmp4AZBOHITHPVwXmAUulfveJRE578vp6iQhL6RH9B64w/s1600/tofu+salad.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjatFqKKUo3oGPqj_60ncKld-us1RQTBmZqUx26nvfoEszi3KlY1MWDLSKcWaaqXPqifeeYSN0fuDRyq_maFhJ42doTmp4AZBOHITHPVwXmAUulfveJRE578vp6iQhL6RH9B64w/s320/tofu+salad.JPG" width="320" /></a></div>
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<span style="background-color: white;"><i style="background-color: transparent; color: lime; font-style: italic;"><span style="color: lime;"><i style="background-color: transparent;"><span style="color: lime;"></span></i></span></i></span></div>
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<span style="background-color: white;"><i style="background-color: transparent; color: lime; font-style: italic;"><span style="color: lime;"><i style="background-color: transparent;"><span style="color: lime;"><i style="background-color: transparent;"><span style="color: lime;"><i style="background-color: transparent;"><span style="color: lime;"><i style="background-color: transparent;"><span style="color: lime;"><i style="background-color: transparent;"><span style="color: lime;"><i style="background-color: transparent;"><span style="color: lime;"><i style="background-color: transparent;"><span style="color: lime;"><i style="background-color: transparent;"><span style="color: lime;"><i style="background-color: transparent;"><span style="color: lime;"><i style="background-color: transparent;"><span style="color: lime;"><i style="background-color: transparent;"><span style="color: lime;"><i style="background-color: transparent;"><span style="color: lime;">For the Salad </span></i></span></i></span></i></span></i></span></i></span></i></span></i></span></i></span></i></span></i></span></i></span></i></span></i></span></div>
<br />
<span style="background-color: white;"><span style="background-color: transparent;">Spring mix salad - 1 packet(Cut them)</span></span><br />
<span style="background-color: white;"><span style="background-color: transparent;">white onion - cut length wise</span></span><br />
<span style="background-color: white;"><span style="background-color: transparent;">cherry tomatoes - 6-7 nos(Cut into halves)</span></span><br />
<span style="background-color: white;"><span style="background-color: transparent;">Cabbage - 1/4 cup (thinly cut length wise)</span></span><br />
<span style="background-color: white;"><span style="background-color: transparent;">Strawberries - 1/2 cup (cut length wise)</span></span><br />
<span style="background-color: white;"><span style="background-color: transparent;">Croutons</span><span style="background-color: transparent;"> - 1/2 cup</span></span><br />
<span style="background-color: white;"><span style="background-color: transparent;">Almond - 1/4 cup</span></span><br />
<span style="background-color: white;"><span style="background-color: transparent;">sesame</span><span style="background-color: transparent;"> seeds - 2 tsp</span></span><br />
<br />
<i><span style="color: yellow;"><br /></span></i>
<i><span style="color: yellow;">Dressing</span></i><br />
<br />
Grind 1 inch piece cleaned ginger and 4-5 cloves in the blender adding little water. Drain the water into a cup and discard the waste. Add 2 tsp soya sauce, 1 tsp honey, 2 tbsp olive oil, 2 tsp lemon juice, mix it well and keep it aside<br />
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<br />
<span style="color: #cc0000;"><i>Marinate Tofu</i></span><br />
Tofu(extra firm) - 1 box<br />
<br />
Manchurian sauce - 3 tsp<br />
honey - 1 tsp<br />
olive oil - 2 tsp<br />
<br />
Remove the water from the tofu and cut them into desired size cubes.<br />
In a bowl add 3 tsp Manchurian sauce, 1 tsp honey and 2 tsp olive oil and tofu cubes. Marinate it for 30 minutes.<br />
After 30 minutes, heat a pan, add 1 tsp olive oil, almonds and sesame seeds. Toast them till they are lightly crispy. Then add the marinated tofu. Keep the flame medium. Toast the tofu, almond and sesame seeds together till the tofu turns light brown on all sides. You can add the remaining marinate liquid into the prepared dressing.<br />
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<i><span style="color: yellow;">Mixing the salad</span></i><br />
In a bowl add the spring mix, onions, cherry tomatoes, cabbage, strawberries, croutons and the dressing. Mix it well.<br />
<br />
<i><span style="color: lime;">Plating the Salad</span></i><br />
Take a round or square dinner plate. Spread the salad mix. Over it add the hot toasted tofu with almonds and sesame. Serve immediately.</div>
Sowramhttp://www.blogger.com/profile/01416647754824974705noreply@blogger.com0tag:blogger.com,1999:blog-33189525.post-31900643125317474542012-07-13T10:44:00.001-04:002012-07-13T10:44:10.668-04:00Pancake Balls<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: #3d85c6;">This is a good afternoon snack for kids during holidays. Children love chocolate and it is like a surprise when they take the first bite and they see the chocolate oozing out. You can also use cheese or fruit jam instead of chocolate. For pan cake batter you can use store bought instant pancake powder too.</span><br />
<i><span style="color: #3d85c6;"><br /></span></i><br />
<i><span style="color: #3d85c6;">Basic Pancake Batter</span></i><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE0lb6EvfxRNL42UQeSxFInEmaYBI4yDtqsQUv01aQbR5bNnAYFvUNsP5uEzcH62btrkfYTNRtr4Fj9gZKZHCAKP8gg4ZL-yv9P-JDFYbB2piJ7k-6trdd3ZB6s9BORjaV7eyy/s1600/IMG_1640_2.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="156" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE0lb6EvfxRNL42UQeSxFInEmaYBI4yDtqsQUv01aQbR5bNnAYFvUNsP5uEzcH62btrkfYTNRtr4Fj9gZKZHCAKP8gg4ZL-yv9P-JDFYbB2piJ7k-6trdd3ZB6s9BORjaV7eyy/s200/IMG_1640_2.JPG" width="200" /></a>All purpose flour - 2 cups<br />
baking powder - 3 tsp<br />
egg - 1<br />
salt - 1 tsp<br />
sugar - 2 tbsp<br />
milk - 1 1/2 cup<br />
oil - 3 tbsp<br />
Butter for frying<br />
<br />
Sift the flour with baking powder. Beat the egg. Add milk, salt and sugar and mix well till the sugar dissolves. Add oil and stir the sifted flour slowly into the liquid. keep it aside for 10 minutes.<br />
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<i><span style="color: #3d85c6;">For stuffing</span></i><br />
Chocolate - 1/2 cup(hershey's mini chips)<br />
Three cheese - 1/2 cup<br />
<br />
Heat an Aebleskiver pan/Neyyappam pan. Brush butter on the pan. Keep the flame low to medium. Fill half of each pit with pancake batter. Put some chocolate chip into each then add some more batter to cover them. When the bottom is cooked turn the top portion to touch the bottom. See that all sides are evenly cooked. In the next batch instead of chocolate add three cheese or fruit jam.<br />
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</div>Sowramhttp://www.blogger.com/profile/01416647754824974705noreply@blogger.com0tag:blogger.com,1999:blog-33189525.post-18236464988736778782012-07-13T10:13:00.001-04:002012-07-13T10:13:31.919-04:00Capsicum fry with Besan<div dir="ltr" style="text-align: left;" trbidi="on">
<i><span style="color: #cc0000;">This is a simple dish yet very tasty. Capsicum is tossed with besan and are coated lightly with spices. The lemon juice in the end lifts the flavor and a gives a tangy taste to the dish. It goes well with rice as well as rotis.</span></i><br />
<i style="background-color: white;"><span style="color: #38761d;"><br /></span></i><br />
<i style="background-color: white;"><span style="color: #38761d;">Ingredients</span></i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaNcj1RFQPYgzHkj3hInLWDKsQ7Cf49UNDiBJ-eAEyVoJLiMk92Pg3l_RxrL5elsp_qAH5sI4i28ttMUi2_mTAsHZY9PGEOtlRPM6WAQ_scKHHCOPwb7JIGKjn00XN5czz3Xhd/s1600/IMG_1637.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="186" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaNcj1RFQPYgzHkj3hInLWDKsQ7Cf49UNDiBJ-eAEyVoJLiMk92Pg3l_RxrL5elsp_qAH5sI4i28ttMUi2_mTAsHZY9PGEOtlRPM6WAQ_scKHHCOPwb7JIGKjn00XN5czz3Xhd/s200/IMG_1637.JPG" width="200" /></a></div>
Green bell peppers/Capsicum - 3 medium sized<br />
white onion - 1<br />
besan(Chik pea flour/red gram dal flour) - 1 cup<br />
coriander cumin powder - 1 tsp<br />
turmeric powder - 1/4 tsp<br />
red chili powder - 1/4 tsp<br />
garlic - 2-3 cloves<br />
green chili - 1(split into half)<br />
<span style="background-color: white;">asafetida</span> - pinch<br />
mustard seeds - 2tsp<br />
salt to taste<br />
oil - 2 tsp<br />
lemon juice - 4 tsp<br />
<span style="background-color: white;">coriander</span> leaves for garnish<br />
<span style="background-color: red;"><br /></span><br />
<i><span style="background-color: white; color: #38761d;">Method</span></i><br />
Cut the capsicum/ bell peppers into small cubes. Cut the onion and garlic into small pieces.<br />
In a hot pan add 2 tsp oil. Add mustard seeds. When it pops add<span style="background-color: white;"> green chili, asafetida, garlic</span><span style="background-color: white;"> and chopped onion and fry it. Keep the flame medium</span><br />
<span style="background-color: white;">After couple of minutes add the cut bell peppers. Then add salt, coriander cumin powder, turmeric powder, red chili powder and fry well. </span><br />
<span style="background-color: white;">Close with a lid. Let it cook for 5 minutes. When you open the lid the capsicum onion will be tender. Cook it for another couple of minutes till the moisture starts to completely evaporate. </span><br />
<span style="background-color: white;">Add the remaining 2 tsp oil and besan little by little and mix it well. Add lemon juice and give a last stir. Garnish it with coriander leaves.</span></div>Sowramhttp://www.blogger.com/profile/01416647754824974705noreply@blogger.com0tag:blogger.com,1999:blog-33189525.post-65166701177181132802012-07-05T11:47:00.000-04:002012-07-05T11:48:58.413-04:00Cabbage and Carrot Poduthuval<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUnaIz0hRBssQar9tSuUOhexcPaRwcX1OaZ2Pl_wYzVfRRQhyV6SWeJF-ohA8sclZP54AvnZt4bntH842MZJDnu9AJAEzS08zavrW9Fpxw1lTN5M3pF_7rZqJCVmp_777sMPxI/s1600/IMG_8004.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUnaIz0hRBssQar9tSuUOhexcPaRwcX1OaZ2Pl_wYzVfRRQhyV6SWeJF-ohA8sclZP54AvnZt4bntH842MZJDnu9AJAEzS08zavrW9Fpxw1lTN5M3pF_7rZqJCVmp_777sMPxI/s200/IMG_8004.JPG" width="200" /></a></div>
<span style="color: #b45f06;"><i>Ingredients</i></span><br />
Cabbage - 1 cup(finely chopped)<br />
Carrots - 1 cup( finely cut)<br />
Grated coconut - 1/4 cup<br />
green chili - 2 nos<br />
urad dal - 1 tsp<br />
musturd seeds - 1 tsp<br />
asafetida<br />
curry leaves<br />
redchili - 1(break to 1/2)<br />
<span style="background-color: white;">salt to taste</span><br />
oil - 1 tsp<br />
<br />
<span style="color: #e69138;"><i>Method </i></span><br />
Cook the cabbage and carrot in salt water till they are 3/4th done. Drain and keep it aside.<br />
<span style="background-color: white;">Pulse the green chili and grated coconut in the blender</span><span style="background-color: white;"> and keep it aside.</span><br />
In a pan add 1 tsp oil. Add mustard seeds, when it pops add urad dal, redchili, curry leave and asafetida. Add the cooked vegetables. Sprinkle little water and cook them.Sprinkle coconut green chili mixture and keep it covered. Mix well before serving.<br />
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<br /></div>Sowramhttp://www.blogger.com/profile/01416647754824974705noreply@blogger.com0tag:blogger.com,1999:blog-33189525.post-3418059287170917842012-07-05T11:32:00.000-04:002012-07-05T11:50:15.660-04:00Mor Kuzhambu<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL8NNuJXqQPk1srjT9RJPA2pD8EoDJteZh3Fj3KwviUhMxIqeFjfGHWGYs_fYT5iB4Zqcr6k6wZxn5qXVrNhcayyxfYTIOIFvDRe8q0XOOc_oO4vC6skZmLjeyMD5aYEShLE6R/s1600/IMG_8006.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL8NNuJXqQPk1srjT9RJPA2pD8EoDJteZh3Fj3KwviUhMxIqeFjfGHWGYs_fYT5iB4Zqcr6k6wZxn5qXVrNhcayyxfYTIOIFvDRe8q0XOOc_oO4vC6skZmLjeyMD5aYEShLE6R/s200/IMG_8006.JPG" width="200" /></a><i><span style="color: red;">Morkuzhambu also known as Morkoottan is a south indian gravy dish made of sour yogurt and coconut. The spices added to it vary from place to place. Usually vegetables like pumpkin(white/yellow), raw banana(vazhakkai), yam(chenai) or okra(vendakkai) are used in this dish. When using okra cut them into 1inch rounds and shallow fry them to take away the mushiness. Also use it seperately without mixing with any other vegetable. This dish</span></i><i style="background-color: white;"><span style="color: red;"> can be also related to punjabi kadi which uses sour yogurt. </span></i><i style="background-color: white;"><span style="color: red;">Pulissery is another version but usually made during the mango season. Also in kerala kalan is a thick version of morukootan with slight changes in ingredients. </span></i><br />
<i><span style="color: red;"><br /></span></i><br />
<i><span style="color: red;">Ingredients</span></i><br />
<br />
White pumpkin - 1/4 cup (<span style="background-color: white;">peeled and cut into cubes)</span><br />
Green raw banana(vazhakkai) - 1 (peeled and cut to cubes)<br />
sour curd - 2 cups(Keep the curd in room temperature for 12hrs for it to turn sour<span style="background-color: white;">)</span><br />
sour cream - 2 tsp(optional; gives richness to the gravy)<br />
Grated coconut - 1/2 cup<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirXSJh9vQelLeWf06mR4vyTDNvnC3cVRTrjHzKYcoarq5-1VHtf2MFDtN99MOH7jrZPlhob1Lwz5sycy6OTn2m-T9N3dV5nT3DfvfCsKyxIH2qopuhaID3CX2Z60uS8ZYlz9MN/s1600/IMG_8009.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirXSJh9vQelLeWf06mR4vyTDNvnC3cVRTrjHzKYcoarq5-1VHtf2MFDtN99MOH7jrZPlhob1Lwz5sycy6OTn2m-T9N3dV5nT3DfvfCsKyxIH2qopuhaID3CX2Z60uS8ZYlz9MN/s200/IMG_8009.JPG" width="200" /></a>green chili -2-3 nos<br />
cumin seeds - 2 tsp<br />
turmeric powder - 1/4 tsp<br />
salt to taste<br />
<br />
<span style="color: red;"><i>Seasoning</i></span><br />
<span style="background-color: white;">mustard</span> seeds - 1 tsp<br />
methi seeds - 1 tsp<br />
red chili - 2 nos<br />
curry leaves<br />
oil - 1 tsp<br />
<br />
<i><span style="color: #cc0000;">Method</span></i><br />
Cook the white pumpkin and raw banana in 1 1/2 cup water adding salt and turmeric pdr.<br />
Grind the coconut, green chili and cumin seeds into a fine paste adding sour cream.<br />
Add the paste to the cooked vegetables<span style="background-color: white;">(do not drain the water)</span><span style="background-color: white;"> </span><span style="background-color: white;">. Lightly beat the sour curd and mix well to the cooked vegetables and ground paste. Cook the mixture in low flame so that it doesn't </span><span style="background-color: white;">curdle</span><span style="background-color: white;">. Taste it for salt. Add if necessary since the vegetables have been cooked in salt water. When bubbles start appearing on top give it a stir. Do this couple of times and off the flame. Keep it closed. Just before serving season the mor kuttan. For seasoning add oil in a pan. Add </span><span style="background-color: white;">mustard</span><span style="background-color: white;"> seed and when it pops add methi seeds, redchili and curry leaves.</span><br />
<span style="background-color: white;">It is served with rice and <a href="http://recipe-central.blogspot.com/search/label/Poduthuval%2FMezhukkuvaratti">mezhukkuvaratti or poduthuval.</a></span></div>Sowramhttp://www.blogger.com/profile/01416647754824974705noreply@blogger.com0tag:blogger.com,1999:blog-33189525.post-65157342061331473752012-06-30T09:39:00.000-04:002012-06-30T09:39:35.503-04:00Soy Chunk and Peas Rice<div dir="ltr" style="text-align: left;" trbidi="on">
<i style="background-color: white;"><span style="color: #990000;">I have used Soy Chunks in this Rice dish. It is an excellent source of protein and rich in Vitamin B and Omega 3 fatty acid. It is also often used as a meat substitute.</span></i><br />
<span style="color: lime;"><i><br /></i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIvm4uYwb6rMybW4B1qawTUC758WRmPPR2Vn4b3CLg18FNsz4_dXbNyIWWmOZByg48XwroVo_B3AwAdMhIsr435_m0L0aq5chbLub9CER68JI1wa2sjdngCN8DBS9qpST_UKjt/s1600/IMG_7740.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="264" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIvm4uYwb6rMybW4B1qawTUC758WRmPPR2Vn4b3CLg18FNsz4_dXbNyIWWmOZByg48XwroVo_B3AwAdMhIsr435_m0L0aq5chbLub9CER68JI1wa2sjdngCN8DBS9qpST_UKjt/s320/IMG_7740.JPG" width="320" /></a></div>
<i style="color: lime;">Ingredient</i><span style="color: lime;">s</span><br />
Basmati rice - 1 cup<br />
Soy Chunk - 1 cup<br />
Onion - 1<br />
garlic - 2 cloves<br />
Peas - 1/2 cup<br />
Bay leaf<br />
turmeric powder - 1/4 tsp<br />
Butter/Ghee - 3 tsp<br />
pepper powder - 1 tsp<br />
Masala Powder - Grind 3Cloves, 2 cardamom pods and a small cinnamon stick in a coffee grinder/mixie<br />
salt to taste<br />
<br />
<span style="color: lime;"><i>Method</i></span><br />
Add 2 tsp Ghee to a hot pan. Add bay leaf and rice. Fry the rice in low flame for 2 minutes. Then add<br />
2 1/2 cups of water, salt and the ground masala powder and cook the rice till the water is evaporated and rice is cooked.<br />
In a microwave safe vessel cook the soy chunk in salt water for approximately 5 minutes. Drain the water and keep it aside.<br />
In another pan add 2 tsp oil. Add the cut onions. Fry till it is lightly brown. Add cooked soy chunks turmeric powder, pepper powder and peas and fry them in low flame. Mix the fried chunks to the rice and serve it with thick curd and pickle.<br />
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<br /></div>Sowramhttp://www.blogger.com/profile/01416647754824974705noreply@blogger.com0tag:blogger.com,1999:blog-33189525.post-40186768397390940252012-06-27T20:38:00.000-04:002012-06-27T20:41:14.469-04:00Aloo Baingan<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<span style="color: #990000;"><i>This is a simple dry vegetable curry that can be eaten with rotis. I have used very light spices to coat potatoes and eggplant. </i></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDYNGG0-_RA39gNwLAN_AiPeQgWEz7Apx8QgipqGG2rkZwYjV9FATSMKEliqds5K17GHNVZ9bceZuGVM_E0PMygiUeo-Rgk18z7LPqC7HEF4dArYesM3s9-KeddvUjsfJEy1EI/s1600/IMG_7735.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDYNGG0-_RA39gNwLAN_AiPeQgWEz7Apx8QgipqGG2rkZwYjV9FATSMKEliqds5K17GHNVZ9bceZuGVM_E0PMygiUeo-Rgk18z7LPqC7HEF4dArYesM3s9-KeddvUjsfJEy1EI/s200/IMG_7735.JPG" width="200" /></a></div>
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<span style="color: #4c1130;"><i>Ingredients</i></span><br />
potatoes - 2 medium sized<br />
Baingan(eggplant) (small) - 6-7 nos<br />
Yellow Onion - 1<br />
Coriander Cumin powder - 1 tsp<br />
Red chilli powder to taste<br />
Amchur Powder -1 tsp<br />
Turmeric Powder - 1/4 tsp<br />
Salt to taste<br />
Oil for stir frying<br />
Coriander leaves for garnish<br />
<br />
<span style="color: #741b47;"><i>Method</i></span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV3YwHsUC0pQdBaWaIcwjzTIB2q9LjZlZmN7GW7xE-kJ93P95ofDPa0-OkrgL4Vy1Hf3QehbWVk-RpXP6STWY6Z8lS5YqPqBQxnMl0_H_pHJbrKFYh_7r_8cXi6DBfHi_Wjz7B/s1600/IMG_7722.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV3YwHsUC0pQdBaWaIcwjzTIB2q9LjZlZmN7GW7xE-kJ93P95ofDPa0-OkrgL4Vy1Hf3QehbWVk-RpXP6STWY6Z8lS5YqPqBQxnMl0_H_pHJbrKFYh_7r_8cXi6DBfHi_Wjz7B/s200/IMG_7722.JPG" width="200" /></a>Peel the potatoes. Cut into cubes. Cook them in the microwave in salt water. Take it out when it is 3/4 the cooked. It will take approximately 15 minutes.<br />
<span style="background-color: white;">Cut baingan into cubes.</span><span style="background-color: white;"> </span><span style="background-color: white;"> </span><br />
Cut the onion. In a pan add 1 tsp oil and fry the onion till golden brown and keep it aside in a plate.<br />
In the same pan add 2 tsp oil. Add the baingan, salt, amchur powder and fry till it is 3/4 cooked in medium flame. Add 1 tsp oil, cooked potatoes, fried onion, turmeric powder, coriander cumin powder and chilli powder cook in low flame till the vegetables are cooked. Garnish with coriander leaves.<br />
<br /></div>Sowramhttp://www.blogger.com/profile/01416647754824974705noreply@blogger.com0tag:blogger.com,1999:blog-33189525.post-68993460428319087042012-06-27T20:16:00.000-04:002012-06-27T20:16:14.810-04:00Pita Sandwich<div dir="ltr" style="text-align: left;" trbidi="on">
<i><span style="color: #3d85c6;">This is a recipe when we have leftovers from a weekend party. </span></i><div>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggxpLaQOwdPogp1QNSxhyphenhyphenhw5eGCU7IgdJWUcdArkATDer2ih1AfcR1Ixw8e0GLNajIwsnjXqCG26ixqRFCDkAK92TgyFwhZA761XY2ZX4R-omixbnIerHfWh3_IO7dUvZvpGdL/s1600/IMG_7731.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="clear: right; color: #3d85c6; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggxpLaQOwdPogp1QNSxhyphenhyphenhw5eGCU7IgdJWUcdArkATDer2ih1AfcR1Ixw8e0GLNajIwsnjXqCG26ixqRFCDkAK92TgyFwhZA761XY2ZX4R-omixbnIerHfWh3_IO7dUvZvpGdL/s200/IMG_7731.JPG" width="200" /></span><i></i></a><i><span style="color: #3d85c6;">I had some cooked spiced mexican rice from my weekend party. </span></i><div>
<div>
<i><span style="color: #3d85c6;">I had pita bread in my pantry and sour cream, three cheese and jalapeno pickles inside my refrigerator.</span></i><div>
<i><span style="color: #3d85c6;">The result was a stuffed pita sandwich.</span></i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmcuGP7TH1qSJ7lMO_N7Y0kZ6CQuHY87p2YKJDRO6HSqMzWheLBpnAjugwhXO8jkv6-sC5xrWtLLmvbxbpdq-fHUxRfHmg64579KKyii31_ouXvZKxrUbOO2YH891IeSUwmLVT/s1600/IMG_7725.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="196" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmcuGP7TH1qSJ7lMO_N7Y0kZ6CQuHY87p2YKJDRO6HSqMzWheLBpnAjugwhXO8jkv6-sC5xrWtLLmvbxbpdq-fHUxRfHmg64579KKyii31_ouXvZKxrUbOO2YH891IeSUwmLVT/s200/IMG_7725.jpg" width="200" /></a><i><span style="color: blue;"><div>
<br /></div>
Method</span></i><br /><div>
Mix mexican three cheese or shredded cheddar cheese to the rice. Cheese quantity can be your choice. I like it handful cheese to 1 cup cooked rice.</div>
<div>
Take Pita bread. Cut it into half and make a pocket. Brush sour cream in the inside of the pocket. Fill the rice and cheese mixture and spice it up with jalapeno pickles. </div>
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</div>Sowramhttp://www.blogger.com/profile/01416647754824974705noreply@blogger.com0tag:blogger.com,1999:blog-33189525.post-70220790736654811872012-06-18T20:48:00.000-04:002012-06-18T20:48:13.533-04:00Eggplant-Bell Pepper Curry<div dir="ltr" style="text-align: left;" trbidi="on">
<div>
<i><span style="color: purple;">This eggplant curry is simple and easy. Potato is a good contrast for eggplant. Here I have tried bell peppers. This curry goes well with white rice and cucumber raita. </span></i></div>
<div class="separator" style="clear: both; text-align: center;">
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP1VQBWe2MJK1neXRJ6TuEP__4dsmEb4S7gG9unmU508W_gbqHV3S-AqMzEb46CJFfEULKQ3rvNjICdE30f6sgebqBabSytKqK-cE9tv_k9ASC0H4r5ByIvVUedJMtUIpfb2cV/s1600/IMG_7679.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP1VQBWe2MJK1neXRJ6TuEP__4dsmEb4S7gG9unmU508W_gbqHV3S-AqMzEb46CJFfEULKQ3rvNjICdE30f6sgebqBabSytKqK-cE9tv_k9ASC0H4r5ByIvVUedJMtUIpfb2cV/s320/IMG_7679.JPG" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLgHnE112pikteLO7j3Cmi3d9LYrc1jTB_WaXDf4Aw5vSdi1vsBBpq87KosJB4iSCtG5lzuvs8RkO84xdzViheVe29YpMAsE4hBCnEV5Hz9LghhWX9yhCXG_bVwmmJ-zl5m5QK/s1600/brinjal.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="144" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLgHnE112pikteLO7j3Cmi3d9LYrc1jTB_WaXDf4Aw5vSdi1vsBBpq87KosJB4iSCtG5lzuvs8RkO84xdzViheVe29YpMAsE4hBCnEV5Hz9LghhWX9yhCXG_bVwmmJ-zl5m5QK/s200/brinjal.jpg" width="200" /></a><i><span style="color: #38761d;">Ingredients</span></i><br />
Eggplant(small) - 4-5nos<br />
<span style="background-color: white;">Bell peppers - 2 (Your choice)</span><br />
Shallots - 1<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgriEc6zZIJoNbmHty38zUFtjLs1v6KdP2b2mmdKeVlg8FUDwzqpR3z2ZrgC_giKF9Sm79YFVUO6D2B8fW7rQwDu4dBfzh2gYGSVn9HgGFzAy84WNTmwV27DcADtQ03spsj-U4l/s1600/IMG_7673.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgriEc6zZIJoNbmHty38zUFtjLs1v6KdP2b2mmdKeVlg8FUDwzqpR3z2ZrgC_giKF9Sm79YFVUO6D2B8fW7rQwDu4dBfzh2gYGSVn9HgGFzAy84WNTmwV27DcADtQ03spsj-U4l/s200/IMG_7673.JPG" width="200" /></a>Tomato - 1<br />
Tamarind - small ball(soak it in water and keep it aside)<br />
<span style="background-color: white;">Grated c</span>oconut - 1/4 cup<br />
Red gram dal - 2 tsp<br />
Coriander seeds - 1tsp<br />
Cumin Seeds - 1 tsp<br />
turmeric powder - 1/2 tsp<br />
Curry leaves for grinding and garnish<br />
Red Chillies - 4 nos <br />
mustard seeds - 1tsp<br />
oil for seasoning(2 tbsp)<br />
Salt to taste<br />
<br />
<i><span style="color: #274e13;">Method</span></i><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2JR148sZ6ovhLOIQN1B80nRx0ZoiL5dHVzI7Q8L8kIdSjVMX0VMFEjYEVAvZ_aau6NW8uwwnfKavGJTeIMXuEPWb1ghwq-XJ8UUGXTJRh6c5X7Wa6Jh8yadQpdSCWTiVCkieI/s1600/IMG_7674.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="152" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2JR148sZ6ovhLOIQN1B80nRx0ZoiL5dHVzI7Q8L8kIdSjVMX0VMFEjYEVAvZ_aau6NW8uwwnfKavGJTeIMXuEPWb1ghwq-XJ8UUGXTJRh6c5X7Wa6Jh8yadQpdSCWTiVCkieI/s200/IMG_7674.JPG" width="200" /></a>Wash the vegetables well. Cut the egg plant into long thick pieces and soak in water for 20 mts.<br />
Cut the bell peppers also into pieces. <br />
Heat the pan and add 1 tsp oil. Add red gram dal, coriander seeds, cumin seeds, 2 red chillies, curry leaves and shallots and fry them till golden brown. Then add the grated coconut and tomatoes and fry another 5mts. Grind it into a nice paste.<br />
Drain the soaked eggplant.<br />
Heat 1 tbsp oil in the pan. Add mustard seeds and remaining red chillies. When it pops add the cut vegetables and shallow fry them till they are half cooked. Add turmeric powder, salt and tamarind water and cook in medium flame.<br />
When it comes to a boil add the ground paste and cook till the oil oozes out on the sides of the pan.<br />
Garnish with curry leaves.</div>Sowramhttp://www.blogger.com/profile/01416647754824974705noreply@blogger.com0tag:blogger.com,1999:blog-33189525.post-52466958856428900902012-06-07T13:08:00.000-04:002012-06-18T20:48:51.852-04:00Grilled Vegetable Skewers<div dir="ltr" style="text-align: left;" trbidi="on">
<h2 style="text-align: left;">
<span style="font-size: small;"><i style="color: #cc0000;">Grilling is often considered to be a healthy way of eating since it uses less cooking oil.</i><i style="color: #cc0000;">Usually different types of meat are used. I have tried vegetables for grilling. Its always good to pick firm vegetables. If not they tend to fall of from the skewers especially after marination. You can use your choice of vegetables. Panner(Indian cheese) also can be included.</i></span></h2>
I have used 1zucchini, 2carrots, 1 broccoli bunch, 2 red potatoes, 1 white onion and 3 different colored bell peppers. Cut the vegetables in sizes(cubes,crowns and thick round slices) that can be skewered in.<br />
I marinated the vegetable for 1 hr.<br />
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqHF4LsMYjoaw0omKnK-cjHmsqJdT_0QAgFB571BwJKTIboICUrVYxd0FwO-SBzHZANi3Wa-CLbACCvKtjEnYVSh05_3EJX_5l9o_UzmVQ1A_8HDQrMIPg6aGyJ3rWMgW4sOai/s1600/IMG_7643.JPG" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqHF4LsMYjoaw0omKnK-cjHmsqJdT_0QAgFB571BwJKTIboICUrVYxd0FwO-SBzHZANi3Wa-CLbACCvKtjEnYVSh05_3EJX_5l9o_UzmVQ1A_8HDQrMIPg6aGyJ3rWMgW4sOai/s320/IMG_7643.JPG" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<span style="color: #990000;"><i><br /></i></span><br />
<span style="color: #990000;"><i>Ingredients for Marination</i></span><br />
Curd - 1 tbsp<br />
sour cream - 1 tbsp<br />
turmeric pdr - 1/2 tsp<br />
coriander and cumin pdr - 1 tsp<br />
chat masala pdr or garam masala pdr - 1tsp<br />
pepper pdr to your taste<br />
salt to your taste<br />
<i><span style="color: #cc0000;"><br /></span></i><br />
<i><span style="color: #cc0000;">Method</span></i><br />
Mix all the ingredients in a big bowl. Add the cut vegetables to the marinate. Mix them and keep it aside closed for 45mts to 1 hr. <br />
After one hour skewer the vegetables. You can grill them on a grill.<br />
If you do not have one use your oven. Preheat the oven at 375 degress. Arrange the vegetables on aluminium foil covered pan or iron skillet. Spray cooking oil so that it does not stick to the foil or the pan. Cook it for 30 to 35 mts. When it is 3/4 th cooked turn the oven to broil for 7-10 minutes.<br />
Ovens can differ. Please check in between.<br />
You can squeeze lemon juice before serving.<br />
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<br />
<br /></div>Sowramhttp://www.blogger.com/profile/01416647754824974705noreply@blogger.com0tag:blogger.com,1999:blog-33189525.post-37257165540727331522011-08-15T14:25:00.017-04:002011-08-15T19:48:53.841-04:00Ricotta Cheese Burfi<i><span class="Apple-style-span" style="color:#009900;"><div><span class="Apple-style-span" style="color:#330099;">
<br /></span></div><div><i><span class="Apple-style-span" style="color:#330099;"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNxmEGahWSeAWrk5KxOg2ErHwgdgWxQi0zdTq6z8FL4L_bxxF7miPO_yTURIwbhPurh-t1PlGV2-FjfI8_nOsJNSVrxRcFfn9J0z-K35hPSKJ0hlQWIQgQxGU7mS59EX0Loxo1/s200/IMG_5467.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5641224255142932850" /></span></i></div><div><i><span class="Apple-style-span" style="color:#330099;">
<br /></span></i></div><div><span class="Apple-style-span" style="color:#330099;">Many Indian sweets have Khoa/Mawa base. </span></div><div><i><span class="Apple-style-span" style="color:#330099;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; "><i><span class="Apple-style-span" style="color:#009900;"><div style="display: inline !important; "><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; "><i><span class="Apple-style-span" style="color:#009900;"><div style="display: inline !important; "><i><span class="Apple-style-span" style="color:#330099;">Khoa is made by thickening milk. Since Khoa was unavailable I have used Ricotta Cheese. </span></i></div></span></i></span></div></span></i></span></span></i><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; "><i><span class="Apple-style-span" style="color:#009900;"><div style="display: inline !important; "><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; "><i><span class="Apple-style-span" style="color:#009900;"><div style="display: inline !important; "><span class="Apple-style-span" style="color:#330099;"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; "><i><span class="Apple-style-span" style="color:#009900;"><div style="display: inline !important; "><i><span class="Apple-style-span" style="color:#330099;">Ricotta cheese is very similar to Khoa. </span></i></div></span></i></span></span></div></span></i></span></div></span></i></span></div><span class="Apple-style-span" style="color:#330099;"><div><i><span class="Apple-style-span" style="color:#990000;">
<br /></span></i></div><span class="Apple-style-span" style="color:#990000;"><div><i><span class="Apple-style-span" style="color:#009900;"><span class="Apple-style-span" style="color:#330099;"><span class="Apple-style-span" style="color:#990000;">
<br /></span></span></span></i></div><div><i><span class="Apple-style-span" style="color:#009900;"><span class="Apple-style-span" style="color:#330099;"><span class="Apple-style-span" style="color:#990000;">
<br /></span></span></span></i></div><div><i><span class="Apple-style-span" style="color:#009900;"><span class="Apple-style-span" style="color:#330099;"><span class="Apple-style-span" style="color:#990000;">
<br /></span></span></span></i></div>Ingredients</span></span></span></i><div><div>Ricotta cheese - 2 cup</div><div>Sugar - 3/4 cup</div><div>Butter - 1/4 cup</div><div>saffron - a pinch</div><div>milk - 2 tsp</div><div>pistachio (ground) - 2 tbsp</div><div>cardamom powder - 1/2 tsp</div><div><i><span class="Apple-style-span" style="color:#330000;">
<br /></span></i></div><div><i><span class="Apple-style-span" style="color:#993399;">Method</span></i></div><div><ol><li>Mash the saffron in 2 tsp milk and keep aside.</li><li>Add 2 tsp butter into a pan. Add the ricotta cheese and keep stirring. </li><li>Keep the flame at medium heat. Cook till the moisture evaporates and thickens. </li><li>At that point add the sugar, saffron and milk mixture, cardamom powder and pistachio.</li><li>Add the rest of the butter.</li><li>Keep stirring and adjust the heat so that the cheese is not turning brown on the bottom of the pan. It should not be too thick(too hard). A little moisture should be there.</li><li>When it thickens pour it into a plate brushed with butter.</li><li>Cut it to your desired shape. You can eat them fresh or keep them in the refrigerator for 15-20 minutes and eat also.</li></ol>
<br /><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 150px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjDAuXCiN7TRNqxnh3jP22CQSllkoGgi9-sUdfCYUZxCUOabB3a_LTbrHf2HtkBfX2PiqQtcBt9wxTdRuw2_pXLbZTSJi9nGbDlLtggfk8vdvOM61J5Rdne0wNKVmtpzVV4tkj/s200/IMG_5461.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5641231296367095874" /><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqYo9OXuqndHvDRNp3SqdZeAUlbWeY4I9X0O01TwWQ14hVCvOGBmOpSetAvH_L35eM8Cm3kgRtdWZK0hzZEwe7VlMxYKqMWvZ2MuVc5WtS1I6x7E2rjDcrK8VyimpACS4XqcMd/s200/IMG_5462.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5641231841069667714" /><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVluvKvPrWb1y5h82CA_vYDw02Yh59TyG1GoBF7pct52Yfv6ZRDy1oiAeLlMhfoG_LW5LfKNbOYJkHL-kpTYizXrqwZvlch6wcuGKMhK4IeC3eWGS-3lHMf9aoiF8zyZqG7LBN/s200/IMG_5463.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5641230371754168162" /></div></div>Sowramhttp://www.blogger.com/profile/01416647754824974705noreply@blogger.com0tag:blogger.com,1999:blog-33189525.post-41255600499627532552011-08-11T16:10:00.010-04:002011-08-11T17:11:11.227-04:00Veggie Kothu Parotta<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNxEFPbFsm-KJQgtsQzSkmZi2zLrjJOOqukmf1Y7fusMU_tU-99LPPqkzJJTBEkh2R842RKLozkk-vCIsPENNKTXCD261R4nPAui7PfN3HKcVzeThAaYGxBQXY41u69CwotLUy/s1600/IMG_5372.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNxEFPbFsm-KJQgtsQzSkmZi2zLrjJOOqukmf1Y7fusMU_tU-99LPPqkzJJTBEkh2R842RKLozkk-vCIsPENNKTXCD261R4nPAui7PfN3HKcVzeThAaYGxBQXY41u69CwotLUy/s200/IMG_5372.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5639704009918974482" /></a><div><i><span class="Apple-style-span" style="color:#993300;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;">Kothu Parotta is a road side delicacy. You can see them make it in what they call Thattu Kadai. They make it in an iron griddle coated with oil and mince it with an iron spatula very similar to meat masher. It is usually prepared with egg and meat. </span></span></span></i></div><div><i><span class="Apple-style-span" style="color:#993300;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;">Here I made an attempt to make it with vegetables and Malabar Parotta. </span></span></span></i></div><div><i><span class="Apple-style-span" style="color:#993300;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="color: rgb(0, 0, 0); font-style: normal; font-family:Georgia, serif;"><i><span class="Apple-style-span" style="color:#993300;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;">Malabar Parotta is a layered flat bread prepared with Maida and oil.</span></span></span></i></span><span class="Apple-style-span" style="font-size:medium;">I used the recipe for Malabar Parotta from </span></span></span></i><i><span class="Apple-style-span" style="color:#993300;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><a href="http://deepann.wordpress.com/2006/02/20/kerala-porotta/"><span class="Apple-style-span" style="font-size:small;">My Treasure...My pleasure.</span></a><span class="Apple-style-span" style="font-size:medium;"> It took me 4 to 5 times at least to come close to getting layers. Try it by using half of the ingredients. But you can always use it for kottu parotta since we are any way going to shred the parotta.</span></span></span></i></div><div><i><span class="Apple-style-span" style="color:#993300;"><span class="Apple-style-span" style="font-family:'trebuchet ms';"><span class="Apple-style-span" style="font-size:medium;">Frozen Parotta also works well. If parottas are unavailable try making it with plain parathas. It comes out good too.</span></span></span></i></div><div><span class="Apple-style-span" style="font-family:arial;color:#006600;"><span class="Apple-style-span" style="font-size:medium;"><i>
<br /></i></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#006600;"><i>Necessary items</i></span></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">
<br /></span></span></div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">Malabar Parotta/Plain Paratha - 6-8 in nos.( Shred them with your hands)</span></span><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">Onion - 1(cut long)</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">Green pepper, Red Pepper - 1 each(cut long)</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">Tomato - 1 (cut long)</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">Carrot - 1 _(Scraped)</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">Garlic - 4-5 cloves(dice them really small)</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">Turmeric pdr, Chilli pdr, Coriander pdr - 1 tsp each</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">Green chillies - 2 (cut long)</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"></span><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">Tomato paste - 1 tsp</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">cumin seeds - 1tsp</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">Chaat masala - 1tsp</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">Oil - 2 tbsp</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">salt to taste</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">Curry leaves - 3-4 in nos.</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">coriander leaves for garnish</span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">
<br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;"><span class="Apple-style-span" style="color:#FF6600;"><i>Method</i></span></span></span></div><div><ol><li><span class="Apple-style-span" style=" line-height: 18px; font-family:arial;font-size:medium;">Heat oil in an iron skillet or a non stick pan. Keep the heat in medium.</span></li><li><span class="Apple-style-span" style=" line-height: 18px; font-family:arial;font-size:medium;">Season with cumin seeds and curry leaves.</span></li><li><span class="Apple-style-span" style=" line-height: 18px; font-family:arial;font-size:medium;">When the cumin seeds pops add chopped onions and green chillies.Fry them until light brown. </span></li><li><span class="Apple-style-span" style=" line-height: 18px; font-family:arial;font-size:medium;">Add green pepper, red pepper,carrot, tomato and garlic paste. Fry until the raw smell goes away . </span></li><li><span class="Apple-style-span" style=" line-height: 18px; font-family:arial;font-size:medium;">Then add turmeric pdr, coriander pdr, chilli pdr, chaat masala and salt. Fry them for couple of minutes.</span></li><li><span class="Apple-style-span" style=" line-height: 18px; font-family:arial;font-size:medium;">Add the shredded Malabar parotta/ plain paratha. </span></li><li><span class="Apple-style-span" style=" line-height: 18px; font-family:arial;font-size:medium;">Garnish with coriander leaves and serve hot.</span></li></ol></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-size:medium;">
<br /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="line-height: 18px; font-size:medium;">
<br /></span></span></div>Sowramhttp://www.blogger.com/profile/01416647754824974705noreply@blogger.com1tag:blogger.com,1999:blog-33189525.post-51025828515605401362011-08-10T14:25:00.003-04:002011-08-10T14:46:38.619-04:00Easy Samosa Chaat with left overs<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKrhZ0l7LMXUBtCiPTI48XigTJwZjHS7OdXiYuKOkIKL1jB-H6R6xaU1YOB4YDReHmhRb80O539nISeUUkyZw2TIAk8_LSn1hHEwUJLXP9_84G63XFsNtAl19EMVzz0bGEfQDs/s1600/IMG_5379.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKrhZ0l7LMXUBtCiPTI48XigTJwZjHS7OdXiYuKOkIKL1jB-H6R6xaU1YOB4YDReHmhRb80O539nISeUUkyZw2TIAk8_LSn1hHEwUJLXP9_84G63XFsNtAl19EMVzz0bGEfQDs/s200/IMG_5379.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5639300622724996930" /></a>
<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV0KMpc69SC478Ygz7TBFhs6D5yzIJiRSNlLJYXXCV3CmBty4wHeMIpaZCN7PSnYlALusUoIIDOt6Oc-sqNCvaMulpw7Tjbxd05yyIBh2BCpdHjLclqABSICNxCKSj-MotAug4/s1600/IMG_5381.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"></a><div><span class="Apple-style-span" style="color:#000099;"><i>When ever I have samosas and chole left overs from dinner parties this a favorite evening snack in my house for the next day. The recipe serves 2 people.</i></span></div><div><span class="Apple-style-span" style="color:#000099;"><i>
<br /></i></span></div><div><i><span class="Apple-style-span" style="color:#006600;">Necessary items</span></i></div><div><span class="Apple-style-span" style="color:#660000;"><i>
<br /></i></span></div>Cocktail Samosas -- 10 nos. or Regular Samosas - 4 nos.<div>Left over chole/channa curry - 1 cup</div><div>Onion - 1 (cut it into small pieces)</div><div>Tomato - 1(cut it into small pieces)</div><div>Coriander chutney and Tamarind date chutney(store bought) </div><div>Amchur powder</div><div>Chaat Powder</div><div>Yougurt - 1/2 cup</div><div>Sev for garnish(if you have it)</div><div>Coriander leaves for garnish</div><div>
<br /></div><div><i><span class="Apple-style-span" style="color:#CC6600;">How to arrange them in a bowl</span></i></div><div><ol><li>Since the samosas are already fried keep them in the oven for 8-10 minutes at 300 degree F.</li><li>Heat up the chole also in the microvave.</li><li>Take a bowl. Add the samosas in the bottom. Add the chole/channa curry over it. Keep it for couple of minutes so that the chole soaks in the samosas.</li><li>Add coriander and tamarind date chutney as per your taste. </li><li>Garnish it with cut onion, tomato, yogurt, amchur powder, chaat powder sev and coriander leaves.</li></ol></div><div>
<br /></div><div>
<br /></div>Sowramhttp://www.blogger.com/profile/01416647754824974705noreply@blogger.com0tag:blogger.com,1999:blog-33189525.post-13569625434482659512011-08-10T13:30:00.010-04:002011-08-11T17:12:04.827-04:00NanKhatai(Indian Biscuits)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPUc9s8F8ncqrXiBiO2-GPM_3-fb1wiybB7b7DYFEajW88u5g_187Uq8bClEOQHhJK6l2qRdXrwq9JvpgQIt1CDdg0iNSJu0vacAjpX_Rv_P4ph9nBoK-p4wz76vViqDgsXQTY/s1600/IMG_5442.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 170px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPUc9s8F8ncqrXiBiO2-GPM_3-fb1wiybB7b7DYFEajW88u5g_187Uq8bClEOQHhJK6l2qRdXrwq9JvpgQIt1CDdg0iNSJu0vacAjpX_Rv_P4ph9nBoK-p4wz76vViqDgsXQTY/s200/IMG_5442.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5639293838226385746" /></a><div style="text-align: left;"><span class="Apple-style-span" style="color: rgb(204, 0, 0); "><i><div style="display: inline !important; "><span class="Apple-style-span" style="font-style: normal; "><i><div style="display: inline !important; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#000099;">This is usually served with tea in India.</span></span></div></i></span><span class="Apple-style-span" style="font-style: normal; "><i><div style="display: inline !important; "><span class="Apple-style-span" style="font-style: normal; "><i><div style="display: inline !important; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#000099;">This is an eggless butter cookie liked equally </span></span></div></i></span></div></i></span><span class="Apple-style-span" style="font-style: normal; "><i><div style="display: inline !important; "><span class="Apple-style-span" style="font-style: normal; "><i><div style="display: inline !important; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#000099;">by young and old.</span></span></div></i></span></div></i></span></div></i></span></div><span class="Apple-style-span" style="color:#CC0000;"><i><div><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#000099;">When I was small this used to be one </span></span><span class="Apple-style-span" style="font-style: normal; "><i><div style="display: inline !important; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#000099;">of my favorite summer project with my mom. </span></span></div></i></span><span class="Apple-style-span" style="font-style: normal; "><i><div style="display: inline !important; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#000099;">Those days we used to have the aluminum electric round oven that has a glass lid on the top. </span></span><span class="Apple-style-span" style="font-style: normal; "><i><div style="display: inline !important; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#000099;">I would check the oven every 2 minutes and see how it expands and lightly brown on the bottom. I was telling my kids this story and they wanted to do the same thing with me. Kids had so much fun making them and they were very proud of the final product. </span></span></div></i></span></div></i></span></div><div><span class="Apple-style-span" style="font-style: normal; "><i><div style="display: inline !important; "><span class="Apple-style-span" style="font-style: normal; "><i><div style="display: inline !important; "><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="color:#000099;">I have made some variations in this recipe to suit kid's likings.</span></span></div></i></span></div></i></span></div><div><span class="Apple-style-span" style="font-family:arial;color:#000099;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); font-style: normal; -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ22-HOk2sf-Xc5yLylS0KJfovHVcSDal9F_4ykDY2mKElPXUsDw94osbY8a6oZrSLL4Nb10zo64uLRQu6tWR4oo5EtedR8WOcg2qswH3hI1nD5YkLqWYAp5yx4tuqA1HWIJ5_/s200/IMG_5440.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5639293333090704130" style="display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; text-align: center; cursor: pointer; width: 200px; height: 153px; " /></span></span></div><div><span class="Apple-style-span" style="font-family:arial;color:#000099;"><span class="Apple-style-span" style="color: rgb(0, 0, 238); font-style: normal; -webkit-text-decorations-in-effect: underline; font-family:Georgia, serif;">
<br /></span></span></div>Ingredients</i></span><div><span class="Apple-style-span" style="color:#CC0000;"><i>
<br /></i></span><div>All purpose flour - 3 cups</div><div>Butter - 1 cup(room temperature)</div><div>Sugar - 1 cup</div><div>baking pdr - 2 tsp</div><div>baking soda - 1 tsp</div><div>cardamom pdr - 1tsp</div><div>cocoa pdr - 2 tbsp</div><div>pistachio (ground) - 1 cup </div><div>cashew , almond - few for decorating</div><div>Strawberry/peach jam for decorating</div><div>
<br /></div><div><span class="Apple-style-span" style="color:#006600;"><i>Method</i></span></div><div>
<br /></div><div><ol><li>In a bowl mash the butter with a spatula. Add the sugar and make it into a paste by stirring for 8-10 minutes.</li><li>Then add the flour,baking powder and baking soda and mix well. The dough should not be too soft. </li><li>Divide the dough into 3 different portions. </li><li>Add vanilla essence to one portion. </li><li>Add cocoa powder to the next portion.</li><li>Add cardamom and 1/2 of the ground pistachio to the 3rd portion.</li><li>Roll the dough into small balls. Flatten them in your palm.</li><li>Decorate them with dipping them in ground pistachio or cashew or jam in the center.</li><li>Make a small ball of white and cocoa dough. Combine them to make desired pattern.</li><li>Take a cookie sheet. Spread parchment paper and put the cookies 2 inches apart.</li><li>Preheat the oven to 310 degree fahrenheit. Bake the cookies for 25-30 minutes in the oven. Keep an eye since oven can vary. The cookie is done when you can see light brown color on the bottom of the cookie. </li><li>Take it out and keep it for cooling before tasting and storing.</li></ol></div><div>
<br /></div></div>Sowramhttp://www.blogger.com/profile/01416647754824974705noreply@blogger.com0tag:blogger.com,1999:blog-33189525.post-52513425257308775712009-02-21T11:21:00.003-05:002009-02-21T11:49:56.157-05:00Gobi Mancurian<span style="font-style: italic; color: rgb(0, 0, 153);">This is a dry version of Gobi Manchurian served as an appetizer. I have adapted this recipe from ShowMeTheCurry.com. We can reduce the spice and kids can also enjoy this dish.</span><br /><br /><br /><span style="color: rgb(204, 0, 0);">For Frying</span><br /><br />Cauliflower - 1<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgJeXFo6-0c0euOqd0au5nnOh0wRH_iSS3A3AX85aAxQn2lqAzQ9RGbQ-Z7f_YrNfieLxfle3AO2C-YfzaV0NrmpwU5cvmQuUsx91bAv93rkKRRpVFN6KGBsarFd9c1F2UuPt3/s1600-h/Summer+2008+029.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 320px; height: 185px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgJeXFo6-0c0euOqd0au5nnOh0wRH_iSS3A3AX85aAxQn2lqAzQ9RGbQ-Z7f_YrNfieLxfle3AO2C-YfzaV0NrmpwU5cvmQuUsx91bAv93rkKRRpVFN6KGBsarFd9c1F2UuPt3/s320/Summer+2008+029.JPG" alt="" id="BLOGGER_PHOTO_ID_5305293473405565698" border="0" /></a><br />Corn starch - 2 tbsp<br />all purpose flour- 1 cup<br />black pepper<br />salt to taste<br />oil - for frying<br /><br />Cut the cauliflower into bite size florets.<br /><br />Mix the allpurposeflour with corn starch,black pepper, salt and water in a<br />consistency where you can dip the florets and fry it in the oil.<br /><br /><span style="color: rgb(204, 0, 0);">For the sauce</span><br /><br />Onion - 1<br />Soy sauce - 1/4 cup<br />red chilli sauce - 2 tsp<br />green chilli - 2<br />garlic - 6-7 cloves<br />tomato ketchup - 2 tbsp<br />white vinegar - 2 tsp<br />corn starch - 2 tsp<br />oil -2tbsp<br />green onions for garnish<br />coriander leaves for garnish<br /><br /><span style="color: rgb(0, 102, 0);">Method</span><br /><br />Cut the onions and garlic into small pieces.<br />In a pan add the oil. When it is hot add the onion and fry it . Add the garlic and green chillies and fry. Then add the red chili sauce, Soy sauce, tomato ketchup and white vinegar. When it is cooked and the oil starts to come out add 1/4 cup water and corn starch. The corn starch act as a thickening agent.<br />When it all comes together add the fried florets. Garnish with green onions and coriander leaves and serve immediately. When you mix the florets with the thick sauce be careful so that it doesn't break.<br /><br /><span style="font-style: italic;">PS:</span> Also you can prepare the sauce ahead and fry the florets just before it is ready to serve and mix.Sowramhttp://www.blogger.com/profile/01416647754824974705noreply@blogger.com5tag:blogger.com,1999:blog-33189525.post-54839452739845607742007-08-02T12:00:00.000-04:002008-12-10T01:58:37.878-05:00Eggplant Curry<em><span style="color:#006600;">Eggplant ia fruit which we use as a vegetable. When buying eggplant, look for heavy, firm fruit with clean dark skin without much marks. The ones with fewer seeds inside are less bitter. They come is different sizes and colour. I have used the large pear shaped eggplants with dark purple-black colour usually available in the super markets.</span></em><br /><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig_w4Bf6Gm9rT5fbnOneJqq3jkvyQe-kQskoNfQFN9Du48b6OJqmBKAitxJRnDxWBzy0XSbVzDiSaKdVwMmeocbNFhUZValD6B8FU3vyXbiU9FFNbmqQi0pg72QYWMpKBoBcmq/s1600-h/eggplant+curry.jpg.JPG"><img id="BLOGGER_PHOTO_ID_5094137086588768818" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig_w4Bf6Gm9rT5fbnOneJqq3jkvyQe-kQskoNfQFN9Du48b6OJqmBKAitxJRnDxWBzy0XSbVzDiSaKdVwMmeocbNFhUZValD6B8FU3vyXbiU9FFNbmqQi0pg72QYWMpKBoBcmq/s320/eggplant+curry.jpg.JPG" border="0" /></a><br /><br /><div><strong><span style="color:#cc0000;">Ingredients</span></strong><br /><br /></div><div>Eggplant - 1 medium sized</div><div>Tomatoes - 2 medium</div><div>onion - 1 medium</div><div>Ginger - 1 small piece</div><div>garlic- 3-4cloves</div><div>green chilli- 2</div><div>Musturd seeds, cumin seeds - 1/2 tsp each</div><div>curry pdr - 1 tsp</div><div>salt to taste</div><div>ghee/oli - 3 tsp<br /><br /></div><div><strong><span style="color:#000099;">Method</span></strong><br /><br /></div><ol><li>Cut the eggplant length wise(1 inch). Sprinkle salt and put it in a colander. Put a heavy pan over the eggplant and let it sit for 1/2 hr. We can see the water collected at the bottom. discard this water.</li><br /><br /><li>Cut the onion and tomatoes finelyand keep it aside. Make g3 paste.</li><br /><br /><li>In a pan add 2 tsp ghee. Add musturd seeds and cumin seeds. When it spluters add the onions and g3 paste. Fry till light brown.</li><br /><br /><li>Add the eggplant and fry it again. Sprinkle little water. </li><br /><br /><li>When it is half cooked add the tomatoes, curry pdr and salt to taste and cook it in low flame for 8-10 mnts.</li><br /><br /><li>Garnish with coriander leaves and pour a tsp ghee over the dish just before serving.</li></ol>Sowramhttp://www.blogger.com/profile/01416647754824974705noreply@blogger.com6tag:blogger.com,1999:blog-33189525.post-65347389632265549542007-08-02T11:25:00.000-04:002008-12-10T01:58:37.984-05:00Cauliflower Red Beans Curry<em><span style="color:#663300;">This a very last minute side dish . Cauliflower should be always cooked very carefully since overcooking tends to let out a bad smell. Also the curry tends to be very mushy. So when ever I cook cauliflower I soak in boiling water instead of directly boiling in water and let rest of the cooking in the end. Also the red beans and cauliflower is a good combination.</span></em><br /><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvi33_W9ls_wzkgt_REmFZjRvz1S7xw_W_VHYrF7KwjDLyFTfequ-EQGmRojDZH3D5zZ_U3FoGQxZg3dXu4fvFao-EngNn2CV9RJuXzOAUg3IVoohalYMjvf6KPHJeuByIxAo8/s1600-h/cauliflowerred+beans+curry.jpg.JPG"><img id="BLOGGER_PHOTO_ID_5094127749329867298" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvi33_W9ls_wzkgt_REmFZjRvz1S7xw_W_VHYrF7KwjDLyFTfequ-EQGmRojDZH3D5zZ_U3FoGQxZg3dXu4fvFao-EngNn2CV9RJuXzOAUg3IVoohalYMjvf6KPHJeuByIxAo8/s320/cauliflowerred+beans+curry.jpg.JPG" border="0" /></a><br /><br /><div><span style="color:#660000;"><strong>Ingredients</strong></span></div><br /><div></div><br /><div>Cauliflower - 2 cups(florets)</div><div>Red beans - 1/2 cup</div><div>Onion -1</div><div>Tomato - 2 medium</div><div>Coriander pdr - 1 tsp</div><div>Amchur pdr - 1 tsp</div><div>ginger - medium piece</div><div>green chillies - 2</div><div>salt to taste</div><div>Ghee - 2 tsp</div><div></div><br /><div><span style="color:#336666;"><strong>Method</strong></span></div><br /><p>Soak the red beans for 4-6 hrs. pressure cook it adding little salt.</p><br /><p>Boil water . Add salt and put the floretts . let it sit for 7-8 mnts. Then drain it.</p><br /><p>Grind the ginger and green chillies into paste.</p><br /><p>In a pan add 2 tsp ghee. Add the cut onions and fry it. Add ggpaste and cauliflower to it. Fry it till a light brown coating appears on the cauliflower. Add the coriander and amchur pdr and tomatoes. Add 1/4 cup water and cook it in medium flame covering it 3/4th for 5-7 mnts. Add salt if necessary.</p><br /><p>Garnish it with corianderleaves or parsely.</p><br /><p></p>Sowramhttp://www.blogger.com/profile/01416647754824974705noreply@blogger.com2tag:blogger.com,1999:blog-33189525.post-52858607584974567732007-04-15T13:27:00.000-04:002008-12-10T01:58:38.293-05:00Happy Vishu 2007! Ada Pradhaman<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyTCtDsqpr881ONWLIYNfvRQpCkypc9SIru3TMej5lvP7diysyU0rZNk5FA5hnfekzAJpubXDWjZJox3S1aUlmqMkopoNL0TSBZKkr4rekl5tftjrM4ezee1dY1ifRU_sdFSZM/s1600-h/DSC05049.JPG"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjyTCtDsqpr881ONWLIYNfvRQpCkypc9SIru3TMej5lvP7diysyU0rZNk5FA5hnfekzAJpubXDWjZJox3S1aUlmqMkopoNL0TSBZKkr4rekl5tftjrM4ezee1dY1ifRU_sdFSZM/s200/DSC05049.JPG" alt="" id="BLOGGER_PHOTO_ID_5053713886435050210" border="0" /></a><span style="font-style: italic; color: rgb(153, 51, 0);">We celebrated </span><a style="font-style: italic; color: rgb(153, 51, 0);" href="http://en.wikipedia.org/wiki/Vishu">Vishu</a><span style="font-style: italic; color: rgb(153, 51, 0);"> today. Vishu means EQUAL. It is considered as the Malayalam New Year day. We keep Vishukkani(offering to god) the previous night and on the day of Vishu early morning as soon as we get up we see God first and pray for the prosperity of the year ahead.</span><br /><span style="font-style: italic; color: rgb(153, 51, 0);">Back in India we used to burst crackers and youngsters get Vishu kai neettam from all the elders of the family. This is the time of the year our piggy banks used to get full.</span><br /><span style="font-style: italic; color: rgb(153, 51, 0);">Also the lunch of the day will be like a feast with sweet, salt,sour and bitter items.</span><br /><span style="font-style: italic; color: rgb(51, 102, 102);">This year I made AdaPradhaman for neyvedyam along with other lunch items.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigZGBbKudkzv-A72b3EMEPTg-RYAKGcRfunJcXlQONuLg9yzNR1IredrQ77SeW8Tr-FJGmkNnTytFqgnwMPHuLXcoqwKpnHehYhEKXPPnk1Ir_7jRbBbHaOcqPJwFQTxgMN0Wr/s1600-h/DSC05058.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigZGBbKudkzv-A72b3EMEPTg-RYAKGcRfunJcXlQONuLg9yzNR1IredrQ77SeW8Tr-FJGmkNnTytFqgnwMPHuLXcoqwKpnHehYhEKXPPnk1Ir_7jRbBbHaOcqPJwFQTxgMN0Wr/s320/DSC05058.JPG" alt="" id="BLOGGER_PHOTO_ID_5053713620147077842" border="0" /></a><br /><br /><span style="font-weight: bold; color: rgb(102, 0, 0);">Ingredients</span><br /><br />Ada - 1 cup<br />Milk(whole) - 3 cups<br />Sweetened condesed milk - 1 small tin<br />Sugar if necessary<br />water - 2 cups<br />Elaichi pdr - 1/2 tsp<br />Ghee - 1/2 tsp<br /><br /><span style="font-weight: bold; color: rgb(0, 102, 0);">Method</span><br /><ol><li>In a well washed vessel add 3 cups whole milk. Put a long spoon in it. Keep it inside a pressure cooker(Clean the cooker also before using since the milk might get spoiled otherwise). Let 3 whistles come. Keep it in low flame and cook the milk for 1/2 hr. Off the heat after 1/2 hr.</li><li>Meanwhile boil 2 cups water. Add the ada to the boiling water. Off the heat and keep it closed till it becomes soft(20mnts). Drain the ada. Keep till all the water is drained(10 mnts).</li><li>Take the milk out from the cooker. The milk will have become pink colour.</li><li>If the vessel is big enough continue in the same vessel or transffer it to a wider vessel with thick bottom.</li><li>On medium flame start cooking again. Add the ada to the milk. Add the sweetened condensed milk. Let it cook for another 1/2 hr. If the sweetness is less then add sugar to your taste.</li><li>Stir it with a spoon every now and then . See that it does not stick to the bottom of the vessel.</li><li>In the end add elaichi pdr and 1/2 tsp ghee to it for nice smell and taste.</li></ol>Sowramhttp://www.blogger.com/profile/01416647754824974705noreply@blogger.com3tag:blogger.com,1999:blog-33189525.post-16090201237540265182007-03-30T15:37:00.000-04:002008-12-10T01:58:38.569-05:00Salt Cheedai<span style="font-style: italic; color: rgb(102, 51, 0);">This a very nice after noon snack to munch. This is usually made in our community for Krishna Jayanthi. This is the first time I am trying and it was a success .</span><br /><span style="font-style: italic; color: rgb(102, 51, 0);"> In india I have heard my mother's generation talk about cheedai which can betray you. If there are lumps in the rice or urad flour it might pop and spread the oil all over the working area.</span><br /><span style="font-style: italic; color: rgb(102, 51, 0);"> So all these years I was not prepared to take a risk. My mother would send cheedais whenever somebody comes from India. My kids and hubby likes it so much whenever they are walking past kitchen counter they would take some and munch. So I thought why not I try it.</span><br /><span style="font-style: italic; color: rgb(102, 51, 0);"> I included my small ones to help me make small balls from the dough. They had fun since they had a counting game.<br />Also I was very careful with the oil. So here it is from my kitchen for you to try.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsAZ1Z8jTqqs2lBHH8m_41sQgsoMA0KXx_hDu2lRDkoMTBRz2SRJTpJxDIOW8-TorqGxoc5W5QXJk0kA_np6QjU2vZ0xyQYtxLLOXrs0G679VyWQzqVPJl3rJm1jdn0cWLzM4M/s1600-h/Cheedai.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsAZ1Z8jTqqs2lBHH8m_41sQgsoMA0KXx_hDu2lRDkoMTBRz2SRJTpJxDIOW8-TorqGxoc5W5QXJk0kA_np6QjU2vZ0xyQYtxLLOXrs0G679VyWQzqVPJl3rJm1jdn0cWLzM4M/s320/Cheedai.jpg" alt="" id="BLOGGER_PHOTO_ID_5047804393107106802" border="0" /></a><br /> <p class="MsoNormal" style="font-weight: bold; color: rgb(153, 0, 0);">Ingredients</p><p class="MsoNormal" style="">Raw Rice – 2 cups<br />Urad dal – ¼ cup<br />Butter – ¼ cup<br />Salt to taste<br />Cumin seeds, pepper pdr – 2 tsp each<br />Asafoetida - a pinch<br />Oil for deep frying</p> <p class="MsoNormal" style=""><o:p> </o:p></p> <p class="MsoNormal" style=""><span style="font-weight: bold; color: rgb(51, 51, 255);">Method</span><br /></p><p class="MsoNormal" style="">Wash and soak rice for 1 hr and drain it. Spread it over a piece of cloth. After 2-3 hrs grind it in the mixie into rice flour. In a kadai fry the flour till it is light brown in low heat. Sift through a coarse sieve so that there are no lumps.<br /></p> <p class="MsoNormal" style="">Fry the urad dal till it is light brown. Grind it in the mixie into a smooth flour. Sift and Mix it to the rice flour.<br /></p><p class="MsoNormal" style="">Add the butter, salt to taste, asafoetida, cumin seeds and pepper pdr. Mix well. Add enough water to make it into a thick dough. Spread a wet towel. Pinch small balls of the dough and put it on the towel so that it does not get dry.</p> <p class="MsoNormal" style="">Heat the oil. Put the Cheedai(10-15 nos at a time) into the oil and fry it till golden colour.</p> <p class="MsoNormal" style=""><o:p> </o:p></p> <p class="MsoNormal" style=""><span style="font-weight: bold;">PS</span>: Instead of pepper pdr , chilli pdr can be used.</p>Sowramhttp://www.blogger.com/profile/01416647754824974705noreply@blogger.com1tag:blogger.com,1999:blog-33189525.post-35486754537055000102007-03-23T16:37:00.000-04:002008-12-10T01:58:38.710-05:00Rava Ladoo<span style="font-style: italic; color: rgb(204, 102, 0);">I think of all the ladoos this is the easiest and very tasty. I always refer <a href="http://meenakshiammal.com/">Meenakshi Ammal's</a> Cook and See to make sweets and savouries. This is also adapted from her book. I have reduced the quantity of ingredients and made small differences in method.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimNSasNEAD_8cb1wBU3EYnfjltkC9UH7rAk3w2NOpXIkYZPW5YNQPwyxds9fcCXNIro2QFceyDktGjEVw98pN7IWdOzWVCtZ8-wfl8qyZcnsVmpXIz60p0bjCmy5j08hOt3dFr/s1600-h/ravaladdu.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimNSasNEAD_8cb1wBU3EYnfjltkC9UH7rAk3w2NOpXIkYZPW5YNQPwyxds9fcCXNIro2QFceyDktGjEVw98pN7IWdOzWVCtZ8-wfl8qyZcnsVmpXIz60p0bjCmy5j08hOt3dFr/s320/ravaladdu.jpg" alt="" id="BLOGGER_PHOTO_ID_5045225985637841842" border="0" /></a><br /><br /><span style="font-weight: bold; color: rgb(153, 51, 0);">Ingredients </span><br /><br />Suji Rava - 1 cup<br />Sugar - 1 cup<br />Ghee - 1/4 cup<br />Cardamom pdr - 1 tsp<br />Cashewnuts - handful( broken)<br /><br /><span style="font-weight: bold; color: rgb(153, 51, 0);">Method</span><br /><br />Heat a pan and fry the suji rava till it is golden brown. Keep on stirring it and adjust the heat when frying since it can burn fast. Spread it on a plate and let it cool down.<br />Grind the sugar in the mixie till smooth. Add the Rava and grind it again . Rava should nicely blend with sugar. It should not be too smooth.<br /><br /><span style="font-weight: bold;">1</span>) In the same pan add 1 tsp ghee. Fry the cashewnut. Add rest of the ghee. When the ghee is hot off the heat. Add the ground ravasugar mixture and cardamom pdr. Mix well with a spatula. After 3-4 mnts try to make small balls of the mixture. If it is too hot for your hands even then wait till it is warm. The ladoos will be a little soggy, but it will set well after half an hour.<br /><br /><span style="font-weight: bold;">2</span>) Another method you can use is mix the fried cashews, ravasugar mixture and cardamom pdr well. Heat the ghee seperately. Pour it in to the mixture little by little . Mix it and make the ladoos.Sowramhttp://www.blogger.com/profile/01416647754824974705noreply@blogger.com2tag:blogger.com,1999:blog-33189525.post-8757767130044373652007-03-14T12:48:00.000-04:002008-12-10T01:58:39.065-05:00Methi Peas CurryI<span style="font-style: italic; color: rgb(0, 102, 0);"> buy Methi leaves(</span><a style="font-style: italic; color: rgb(0, 102, 0);" href="http://en.wikipedia.org/wiki/Fenugreek">Fenugreek</a><span style="font-style: italic; color: rgb(0, 102, 0);">) at least once a month to make Methi chappathis. My kids always accompany me to the store and they would always remember to take Methi and coriander leaves. They like it since I allow them to pluck the leaves . I tell them who ever plucks more leaf would get a treat. So by the time I done putting all the other vegetables away, they would have separated all the leaves from the stem. So that job is less for me. I keep the leaves in a container in the refrigerator at least for 15-20 days.</span><br /><span style="color: rgb(0, 153, 0); font-style: italic;">The other day I was looking at </span><a style="color: rgb(0, 153, 0); font-style: italic;" href="http://www.nandyala.org/">Indira's</a><span style="color: rgb(0, 153, 0); font-style: italic;"> site for some Methi recipes and saw her </span><a style="color: rgb(0, 153, 0); font-style: italic;" href="http://www.nandyala.org/mahanandi/archives/category/indian-vegetables/menthi-kurafenugreek/">Methi MattarMalai</a><span style="color: rgb(0, 153, 0); font-style: italic;">. It looked really mouth watering. But I did not have cream with me. So I made my version with coconut milk. Also my method slightly varies from hers. After all cooking is about trying in different ways. So I am sharing it with you.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ2uBs9FOrs9uuGyl_1VlJkjC2QCt0acoZEQR8UaVyh7Ki-Pw2Z674I1f59rQ3LwyVht3pZgR0GBlBkmWRMWTJ_QQToRMgyIFJX8pAvmnaGy4Cvnmw2pn0LnWVZVtCgiNYZNPE/s1600-h/methiMattar1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ2uBs9FOrs9uuGyl_1VlJkjC2QCt0acoZEQR8UaVyh7Ki-Pw2Z674I1f59rQ3LwyVht3pZgR0GBlBkmWRMWTJ_QQToRMgyIFJX8pAvmnaGy4Cvnmw2pn0LnWVZVtCgiNYZNPE/s320/methiMattar1.jpg" alt="" id="BLOGGER_PHOTO_ID_5041828670367360978" border="0" /></a><span style="font-weight: bold; color: rgb(255, 102, 0);">Ingredients</span><br /><p class="MsoNormal" style="">Methi leaves – 1 cup<br />Sweet Peas – 1 cup (frozen)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv5pyM2WRcM0v2BKYl2mhgJFZ0KKeeK2siBDnRRXN5S8BDoYDRW69Ll7GHfxpLG6ImoCbvWAePMfx2Y6IcvgRWLAA_mUQtI2oULTuj3wNLH-6esJmTMgRfrPt3AsbVCVv60Vrr/s1600-h/methiMattar.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgv5pyM2WRcM0v2BKYl2mhgJFZ0KKeeK2siBDnRRXN5S8BDoYDRW69Ll7GHfxpLG6ImoCbvWAePMfx2Y6IcvgRWLAA_mUQtI2oULTuj3wNLH-6esJmTMgRfrPt3AsbVCVv60Vrr/s200/methiMattar.jpg" alt="" id="BLOGGER_PHOTO_ID_5041828438439126978" border="0" /></a><br />Potato( cubed) – 1 cup<br />Coconut milk – 1 cup<br />Onion- 1 medium<br />Ginger – a medium piece<br />Green chillies -1<br />Cinnamon – small piece<br />Cloves – 4-5nos<br />Salt to taste<br />Oil – 2 tsp<br /></p><p class="MsoNormal" style=""></p><span style="color: rgb(0, 102, 0); font-weight: bold;">Method</span><br /><p class="MsoNormal" style="">Boil water and put the potatoes. When it starts to cook drain it and keep it aside.</p> <p class="MsoNormal" style="">Cut the onion and sauté it in 1 tsp oil. Grind it with ginger, green chilli, cloves, cinnamon and handful peas(for thickness) . Add little coconut milk to make it into paste.</p> <p class="MsoNormal" style="">Chop the methi leaves. In 1 tsp oil lightly sauté the peas and methi leaves (for 1 mnt). Add the potatoes and ground paste. Add rest of the coconut milk and salt to taste. Cook it in medium flame for 10 mnts.</p>Sowramhttp://www.blogger.com/profile/01416647754824974705noreply@blogger.com1tag:blogger.com,1999:blog-33189525.post-10061564186564264802007-03-07T14:28:00.000-05:002008-12-10T01:58:40.390-05:00Onion Tomato Parathas<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha0ymKvyJ6fhFymcU1oVZqiIyiwv3AQFYISs-Xj8GOSfLM6nkKw_Z8XDH1cmN2kfao_pkUEjJA3iZksvxwFpN3FhhUcMaWK-5B5w1qM_WIE0gBe47VuMMahoixK1yFpXInc9be/s1600-h/oniontomatoparatha.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha0ymKvyJ6fhFymcU1oVZqiIyiwv3AQFYISs-Xj8GOSfLM6nkKw_Z8XDH1cmN2kfao_pkUEjJA3iZksvxwFpN3FhhUcMaWK-5B5w1qM_WIE0gBe47VuMMahoixK1yFpXInc9be/s320/oniontomatoparatha.jpg" alt="" id="BLOGGER_PHOTO_ID_5039270494335435106" border="0" /></a><br /><span style="font-style: italic; color: rgb(153, 51, 0);">Dough:</span> <p class="MsoNormal" style="">Wheat flour – 2 cups<br />Salt<span style=""> </span>a pinch<br />Oil -1 tsp<br />Warm water to make the dough</p> <p class="MsoNormal" style=""><o:p></o:p>Combine all the ingredients and make a thick dough. Knead the dough well . Keep it closed in a bowl for at least 30mnts.</p> <p class="MsoNormal" style=""><o:p> </o:p><br /><span style="color: rgb(153, 0, 0); font-style: italic;">Filling:</span></p> <p class="MsoNormal" style=""><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0eT_MKUdLoo75qp6NMDNSfsxjgu326CD7NFksVDXkPeyYQZQmBGOt7_w2_OcExmuofzoSdPxkyVZBUnFjpQzgYhjEmxWT-UC5fnmf9itml5tiJ7aplxw92MXL2sD11VW5A1b7/s1600-h/oniontomato1.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0eT_MKUdLoo75qp6NMDNSfsxjgu326CD7NFksVDXkPeyYQZQmBGOt7_w2_OcExmuofzoSdPxkyVZBUnFjpQzgYhjEmxWT-UC5fnmf9itml5tiJ7aplxw92MXL2sD11VW5A1b7/s200/oniontomato1.jpg" alt="" id="BLOGGER_PHOTO_ID_5039267848635580674" border="0" /></a>Onion , tomato – 2 cups chopped thinly<br />Sambar pdr – 1 tsp<br />Salt to taste<br />Mustard seeds – 1 tsp<br />Ghee – 1 tsp</p> <p class="MsoNormal" style=""><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHJ6NaEEIm4JZ8leS9jQOKF4A4xXVwHMoiGrDCM6sac5jwRrsJ1NDHI0PSyXf7FLSvEHp7MyjeYBYADKBuVo-Dlerm_B07Nkt6GxPuEwyL_s0QllzG5ZnlXBErNnwYyCW8Xvtx/s1600-h/oniontomato.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHJ6NaEEIm4JZ8leS9jQOKF4A4xXVwHMoiGrDCM6sac5jwRrsJ1NDHI0PSyXf7FLSvEHp7MyjeYBYADKBuVo-Dlerm_B07Nkt6GxPuEwyL_s0QllzG5ZnlXBErNnwYyCW8Xvtx/s200/oniontomato.jpg" alt="" id="BLOGGER_PHOTO_ID_5039268209412833554" border="0" /></a></p><p class="MsoNormal" style=""><br /></p><p class="MsoNormal" style="">In a pan add oil. When the mustard pops add onion. When it is lightly brown add sambar pdr, tomatoes and salt to taste. Let it cook nice and thick.</p><p class="MsoNormal" style=""><span style="font-style: italic; color: rgb(102, 0, 0);"><br /></span></p><p class="MsoNormal" style=""><span style="font-style: italic; color: rgb(102, 0, 0);">To Make Parathas:</span><br /></p> <p class="MsoNormal" style=""><o:p> </o:p>Make 2 balls from the dough. Make very thin rounds(like we make chappathi) .</p><p class="MsoNormal" style=""><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioTjQa7jV3kq1UvML1t6BYPgjtAUl7O9H4D1SK_XYZXNhjN_A7RNc4DXEdyc7Uq2Tqe9ogxQBJC_LyMNek9M8_F3WsaD8GWpi_v0ZyxYHarX7LZc4IOb5wp4O4Sf0ddMF4VekN/s1600-h/oniontomatoparatha-1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioTjQa7jV3kq1UvML1t6BYPgjtAUl7O9H4D1SK_XYZXNhjN_A7RNc4DXEdyc7Uq2Tqe9ogxQBJC_LyMNek9M8_F3WsaD8GWpi_v0ZyxYHarX7LZc4IOb5wp4O4Sf0ddMF4VekN/s200/oniontomatoparatha-1.jpg" alt="" id="BLOGGER_PHOTO_ID_5039269588097335634" border="0" /></a></p><p class="MsoNormal" style=""> Spread the filling on it .</p><p class="MsoNormal" style=""><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglHW3jOXHiIX2z61FBcv6MVhXkzwPInDlJW2Cwd283nUXvJJ63V82J8DHPe0rX6SdcG-yrxTEOV8fS6KwC3-DHsN7Y2emPLCmn6BWOMpCBDBJE0-nOHl_tAcF7QPlb6f-MvIHu/s1600-h/oniontomatoparatha0.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglHW3jOXHiIX2z61FBcv6MVhXkzwPInDlJW2Cwd283nUXvJJ63V82J8DHPe0rX6SdcG-yrxTEOV8fS6KwC3-DHsN7Y2emPLCmn6BWOMpCBDBJE0-nOHl_tAcF7QPlb6f-MvIHu/s200/oniontomatoparatha0.jpg" alt="" id="BLOGGER_PHOTO_ID_5039268737693810978" border="0" /></a></p><p class="MsoNormal" style="">Cover with the other<span style=""> </span>round. Press the sides well with wet finger tips.</p><p class="MsoNormal" style=""><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvLgwlk8QBYyXnui2yLKN5J5hSiPkX3KCscsD16ilUcs95gOfLmiZ83xap84vkUXu33bogPtzgjFPWtJRe6kyzgcJLRQpPVRodJGhYdFBQr1FuON9k61NJZgFDbnw45NSG4IeO/s1600-h/oniontomatoparatha1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvLgwlk8QBYyXnui2yLKN5J5hSiPkX3KCscsD16ilUcs95gOfLmiZ83xap84vkUXu33bogPtzgjFPWtJRe6kyzgcJLRQpPVRodJGhYdFBQr1FuON9k61NJZgFDbnw45NSG4IeO/s200/oniontomatoparatha1.jpg" alt="" id="BLOGGER_PHOTO_ID_5039269016866685234" border="0" /></a></p><p class="MsoNormal" style="">Put it on hot tawa. Spread butter on both sides and shallow fry it.<br /></p><p class="MsoNormal" style=""><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLXEl8eaZzMz6oEYkGvFIq_hPD5PLil-8GoveQfSWlVvPlaKN9duiru2fq4B5tvyLaryMbHJghmYKwDse-bijNbUKXKBafOArGP4nOGiQRDWb6U41cvdTsdjQlgK8-VGAIZR_8/s1600-h/oniontomatoparatha2.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLXEl8eaZzMz6oEYkGvFIq_hPD5PLil-8GoveQfSWlVvPlaKN9duiru2fq4B5tvyLaryMbHJghmYKwDse-bijNbUKXKBafOArGP4nOGiQRDWb6U41cvdTsdjQlgK8-VGAIZR_8/s200/oniontomatoparatha2.jpg" alt="" id="BLOGGER_PHOTO_ID_5039269218730148162" border="0" /></a></p> <p class="MsoNormal" style="">Cut into half. This is good to eat with plain curd.</p><p class="MsoNormal" style=""><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1zf2vJIexPnaZEjoPxhNnUOr19CLi_1mxOORivRf4W7IBoO6H4B0Hjiv237cmObfhUhkbGzkuic2CuBhVYvYalYAMP5_9chAKOen6DmYQN61FONDMVaql3RacfYyH0kr2cC7M/s1600-h/oniontomatoparatha5.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1zf2vJIexPnaZEjoPxhNnUOr19CLi_1mxOORivRf4W7IBoO6H4B0Hjiv237cmObfhUhkbGzkuic2CuBhVYvYalYAMP5_9chAKOen6DmYQN61FONDMVaql3RacfYyH0kr2cC7M/s200/oniontomatoparatha5.jpg" alt="" id="BLOGGER_PHOTO_ID_5039271997573988754" border="0" /></a></p><p class="MsoNormal" style=""><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6sai5L2JOb8Wjlmyjs6Rdkrjynql_P31e0LPL1tswnA8gMJnSdY-ozBxJ2wG_i3JxtWCVTo7_-s3ituFETmlio8Z6HkvtUU45zEAxaJVdub8wjB9totQLxhk-coQOhx-QWnK8/s1600-h/oniontomatoparatha5.jpg"><br /></a> </p> <p class="MsoNormal" style=""><o:p> </o:p></p>Sowramhttp://www.blogger.com/profile/01416647754824974705noreply@blogger.com5tag:blogger.com,1999:blog-33189525.post-80985112945528720602007-03-07T14:14:00.000-05:002008-12-10T01:58:40.740-05:00Cauliflower-Capsicum Fry<span style="font-style: italic; color: rgb(102, 51, 51);">I always like sukha subji with my rotis. I like to see the colours of vegetables we add. Also the masala will be very mild. Any way this took only 15 mnts to prepare. </span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxE_nUgqXyTuPu9vw5GjrYQ2YGFL43xNA6-LScLbjo6bFu74C7hOrXUQUIO0IMxqgx-AW6Lpg1IszSI8gAMOn65ZMi-ydW_D1bOueQcKHkACzm2XeK5s4Pi9oDhyphenhyphenveO8Vb1y0C/s1600-h/cauliflower+capsicum+fry.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxE_nUgqXyTuPu9vw5GjrYQ2YGFL43xNA6-LScLbjo6bFu74C7hOrXUQUIO0IMxqgx-AW6Lpg1IszSI8gAMOn65ZMi-ydW_D1bOueQcKHkACzm2XeK5s4Pi9oDhyphenhyphenveO8Vb1y0C/s320/cauliflower+capsicum+fry.jpg" alt="" id="BLOGGER_PHOTO_ID_5039264013229785314" border="0" /></a><br /> <p class="MsoNormal" style="font-weight: bold; color: rgb(204, 102, 0);">Ingredients</p><p class="MsoNormal" style="">Cauliflower – 2 cups ( florets)<br />Capsicum – 1 cup chopped(green)<br />Onion -1/2 cup chopped<br />Green chillies – 2<br />Garlic – 4-5 cloves<br />Garam masala – 2 tsp(I used parampara tawa mix)<br />Ghee – 1 tbsp<br />Salt to taste</p> <p class="MsoNormal" style="font-weight: bold; color: rgb(0, 153, 0);"><o:p> Method</o:p></p> <p class="MsoNormal" style="">Wash the florets . Boil water. Add salt. Put the cut florets in and keep it closed for 7-8 mnts. </p> <p class="MsoNormal" style="">In a pan add 1 tbsp ghee. Add chopped onion. Let it fry.<span style=""> </span>Then add the capsicum. Fry it till it is soft.<br /></p><p class="MsoNormal" style="">Then add the green chillies , garlic and little salt to it. Also sprinkle the masala pdr.<br /></p><p class="MsoNormal" style="">In the end add cauliflower florets. Fry till the everything comes together.<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTc-TVFIHmpQGIcryAKqOpzbqhVriXV6eRY49jKPzxjoZCTMGpWWYTRitBM04eIv_IaCfPKBlfH7FWIEgW-PyCe2opXWufXX4Lukvb_d4mrVUCK3YMWSumq9n2wTG-9huspk4H/s1600-h/cauliflower+capsicum+fry1.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTc-TVFIHmpQGIcryAKqOpzbqhVriXV6eRY49jKPzxjoZCTMGpWWYTRitBM04eIv_IaCfPKBlfH7FWIEgW-PyCe2opXWufXX4Lukvb_d4mrVUCK3YMWSumq9n2wTG-9huspk4H/s200/cauliflower+capsicum+fry1.jpg" alt="" id="BLOGGER_PHOTO_ID_5039264266632855794" border="0" /></a></p><p class="MsoNormal" style="">Turn off the heat when a light brown coating starts to appear on the cauliflower.</p>Sowramhttp://www.blogger.com/profile/01416647754824974705noreply@blogger.com0tag:blogger.com,1999:blog-33189525.post-6486328941403545762007-03-07T13:58:00.000-05:002008-12-10T01:58:41.082-05:00Split Peas and Spinach Dal<span style="font-style: italic; color: rgb(0, 153, 0);">Split peas is pale green colour and has a very mild flavour. It retains the colour even after we cook. It is also usually used in soups and stews. I just tried it with the same ingredients we add to make moong dal. To add more green to it I have added spinach to it. Instead of making it into a paste we can also chop it thinly and add to the dal.</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7PD1I8UsdcWidRnZ2kprOB0j0znj8FZMIbiyfz9B0rPBKCfVOejDAiMWc9W7fgdGHxwgK2UJFse5wjO0UPsY_hzop8x_DgBKOWfM_CBH4Mi9KRMyOXqkjboB-Tb9HgOrTfUCl/s1600-h/greensplitdal.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7PD1I8UsdcWidRnZ2kprOB0j0znj8FZMIbiyfz9B0rPBKCfVOejDAiMWc9W7fgdGHxwgK2UJFse5wjO0UPsY_hzop8x_DgBKOWfM_CBH4Mi9KRMyOXqkjboB-Tb9HgOrTfUCl/s320/greensplitdal.jpg" alt="" id="BLOGGER_PHOTO_ID_5039259778392031426" border="0" /></a><br /> <p class="MsoNormal" style="font-weight: bold; color: rgb(0, 102, 0);">Ingredients</p><p class="MsoNormal" style="">Green split peas – 1/2 cup<br />Spinach – 1 cup chopped<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuLScEuQbBKxRKBTOi_QHac9MNcnx_HLXu5qQ6qZjoHryEPha5k8oH5QI00q5cMD7Q-1HbI75Z_JbYaL_7QtTyQmVedbmNrnd39euS8crP3g1U0AmdpWZBwSYzLbNgLIuSIlf5/s1600-h/green+split+dail.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuLScEuQbBKxRKBTOi_QHac9MNcnx_HLXu5qQ6qZjoHryEPha5k8oH5QI00q5cMD7Q-1HbI75Z_JbYaL_7QtTyQmVedbmNrnd39euS8crP3g1U0AmdpWZBwSYzLbNgLIuSIlf5/s200/green+split+dail.jpg" alt="" id="BLOGGER_PHOTO_ID_5039259988845428946" border="0" /></a><br />Onion, tomato – 1 cup chopped each<br />Green chillies – 2<br />Ginger – grated 1 tbsp<br />Mustard seeds,cumin seeds<span style=""> </span>– 1 tsp each<br />Oil – 2 tsp<br />Asafoetida – a pinch</p> <p class="MsoNormal" style="font-weight: bold; color: rgb(0, 153, 0);"><o:p> Method</o:p></p> <p class="MsoNormal" style="">Wash the lentils, soak in water for 15 mnts and pressure cook it(4 whistles).</p><p class="MsoNormal" style="">Boil water and add the spinach. When it is soft, grind it into a smooth paste.</p> <p class="MsoNormal" style="">In a pan add 2 tsp oil. Add the mustard and cumin seeds. When it pops add the onion and fry. When it turns light brown add green chillies, ginger, asafetida and tomatoes. Fry till the tomatoes are soft. Then add the cooked lentils and spinach.<br /></p><p class="MsoNormal" style="">Add salt to taste. Add little water if necessary. Cook it for 6-7 minutes.</p> <p class="MsoNormal" style=""><o:p> </o:p></p>Sowramhttp://www.blogger.com/profile/01416647754824974705noreply@blogger.com0tag:blogger.com,1999:blog-33189525.post-74074061531934649282007-03-03T12:25:00.000-05:002008-12-10T01:58:41.202-05:00Aloo Mattar<span style="font-style: italic; color: rgb(0, 102, 0);">Its been quite some time I blogged. Joined for some classes. So totally tied up. Yesterday I was surfing and saw that Potatoes were the Ingredient for </span><a style="font-style: italic; color: rgb(0, 102, 0);" href="http://happyburp.blogspot.com/2007/02/jihva-for-potato.html">Jhiva this month</a><span style="font-style: italic; color: rgb(0, 102, 0);">. Since I was late I am just posting my recipes here. Green peas is one thing my kids love especially my older one. He says it is green peanut. I am okay with whatever name they give unless they eat it. Any way this was one of the first NorthIndian dish I learned when I started cooking.</span><br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifrxiT0EdbznxFFJELSaWsp18Qn68R6Vm7t9Fr6bpf6s98wasDOFANZ1drHIjTb1SE6pvveAt8wkKXQzrTFNG7RVIhlXVAwKY-772EZWWo5EhQv_H4FtYMYDlPMxOGXK4VAclp/s1600-h/aloomattar.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifrxiT0EdbznxFFJELSaWsp18Qn68R6Vm7t9Fr6bpf6s98wasDOFANZ1drHIjTb1SE6pvveAt8wkKXQzrTFNG7RVIhlXVAwKY-772EZWWo5EhQv_H4FtYMYDlPMxOGXK4VAclp/s320/aloomattar.jpg" alt="" id="BLOGGER_PHOTO_ID_5037751487931829490" border="0" /></a><br /><br /> <p class="MsoNormal" style="font-weight: bold; color: rgb(102, 102, 0);">Ingredients</p><p class="MsoNormal" style="">Potatoes – 2 medium<br />Green peas – 1 cup(I use frozen)<br />Onion – 2 medium<br />Tomato – 2 medium<br />Cumin , Sauf – 1 tsp each<br />Garlic -3-4cloves<br />Ginger – a small piece<br />Green chillies -2<br />Ghee – 2 tsp<br />Salt to taste<br />Garam masala pdr – 1 tbsp<br />Coriander leaves to garnish</p> <p class="MsoNormal" style="font-weight: bold; color: rgb(204, 102, 0);"><o:p> Method</o:p></p> <p class="MsoNormal" style="">Peel the potatoes. Wash well . Cut into cubes. Cook it in boiling water adding salt.<br />Drain it. Keep some of the water aside for later use.<o:p><br /></o:p></p> <p class="MsoNormal" style="">Cut one onion and tomato. In a pan add 1tsp ghee and fry it adding garlic , cumin and sauf. When it is fried nicely let it cool . Then grind it with ginger, green chillies and garam masala pdr.</p> <p class="MsoNormal" style="">Cut the other onion and tomatoes finely. Add 1 tsp ghee and fry the onion when it is lightly brown add the tomatoes and and fry till the raw smell is gone. Then add the ground mixture to it. Also put the cooked potatoes and peas into it. Add the cooked water and salt to taste to it. Close it 3/4<sup>th</sup><span style=""> </span>and let it cook for 7-8 mnts in medium flame.</p> <p class="MsoNormal" style=""><o:p> </o:p></p> <p class="MsoNormal" style="">Garnish it with coriander leaves.</p><p class="MsoNormal" style=""><span style="color: rgb(153, 51, 0);">PS:</span> If you are using the dried Mattar soak it for at least 5-6hrs in warm water. Then pressure cook it.<br /></p> <p class="MsoNormal" style=""><o:p> </o:p></p>Sowramhttp://www.blogger.com/profile/01416647754824974705noreply@blogger.com0