tag:blogger.com,1999:blog-74877010454257559422024-03-13T08:14:49.003-07:00COLOURS OF NOMADIC LIFESome coloured slices of life which I treasure... some recipes and random thoughts worth sharing with loads of pictures.Shubhahttp://www.blogger.com/profile/05547907598306378354noreply@blogger.comBlogger92125tag:blogger.com,1999:blog-7487701045425755942.post-19578139290006949712015-10-24T22:25:00.000-07:002015-10-24T22:27:20.489-07:00DRY PAAN... best homemade paan/ mouth freshner<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;"><b><i>Dry Paan </i></b></span></div>
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by Latha Murthy</div>
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Festive season is here. I hope you all had a wonderful Dasara. Most of us have experienced that after every festival or function we are left with plenty of betel leaves which is a must in our festivities. People <span style="font-size: 12.8px;">who are preparing themselves for the confinement of their daughter/daughter-in-law.can prepare this which will be very handy specially when you are going abroad to help them out.</span></div>
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This time do not wonder or despair try this simple dry paan which is healthy and tasty. </div>
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<b>Ingredients</b></div>
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1 cup finely chopped Betel leaves </div>
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1/2 cup of Sugar. </div>
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optional to be mixed later : betelnut powder (supari), saunf/Fennel seeds , diamond sugar .</div>
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<b>Method.</b></div>
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Wash and dry the betel leaves without traces of water. Remove the nodal part ( thumbo kudi) and chop the leaves into fine bits.</div>
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In a kadai, add sugar and leaves together ( please remember absolutely no water). Keep stirring occasionally , the sugar starts to melt. Before it completely melts take it out of the heat and keep stirring. Soon the crispy paan is ready. </div>
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Simple isnt it... The consistency can be mastered in a few trials.</div>
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After this cools store in a airtight container for a long time.</div>
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For added taste add saunf,diamond sugar and ready supari . It can be used without all these too.</div>
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Have a great season . Do let me know how it is . </div>
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Shubhahttp://www.blogger.com/profile/05547907598306378354noreply@blogger.com7tag:blogger.com,1999:blog-7487701045425755942.post-43439091943615886032015-09-30T21:54:00.001-07:002015-10-01T04:16:28.668-07:00KOBRI CHATNIPUDI../SPICY COPRA CHUTNEY POWDER<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: #660000; font-family: inherit; font-size: large;">LATHA'S MAGIC series</span><br />
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<span style="color: #660000; font-family: inherit; font-size: large;">Author: Latha Murthy</span><br />
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<span style="color: #660000; font-family: inherit; font-size: large;"> I would like to start with a simple and tasty chutney powder recipe. This is a perfect side dish for hot rice, dosa, idli and chapatis...Simple and yummilicious. I give here the measurements for one cup of copra. It can be doubled as per requirement.</span><br />
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<span style="color: #660000; font-family: inherit; font-size: large;"> <b> KOBRI CHUTNEYPUDI</b></span></div>
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<b><i><span style="color: #660000; font-family: inherit; font-size: large;">Ingredients:</span></i></b><br />
<span style="color: #660000; font-family: inherit; font-size: large;">The ingredients are simple and available at home usually.</span><br />
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<span style="color: #660000; font-family: inherit; font-size: large;">Grated Copra - 1 cup</span></div>
<span style="color: #660000; font-family: inherit; font-size: large;">Garlic cloves - 5 to 6 ( optional)</span><br />
<span style="color: #660000; font-family: inherit; font-size: large;">Red chilli powder - 1 tsp</span><br />
<span style="color: #660000; font-family: inherit; font-size: large;">( Byadigi red chilli can be used 2 or 3 red chillies in that case) </span><span style="color: #660000; font-family: inherit; font-size: large;"> Tamarind - small marble size</span><br />
<span style="color: #660000; font-family: inherit; font-size: large;">Jaggery - 1 tsp </span><br />
<span style="color: #660000; font-family: inherit; font-size: large;">Salt - to taste</span><br />
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<b><i><span style="color: #660000; font-family: inherit; font-size: large;">METHOD</span></i></b><br />
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<li><span style="color: #660000; font-family: inherit; font-size: large;">Dry roast the grated copra, till the remaining moisture evaporates, Keep aside.</span></li>
<li><span style="color: #660000; font-family: inherit; font-size: large;">Garlic is optional but adds to the taste.</span></li>
<li><span style="color: #660000; font-family: inherit; font-size: large;"> Peel and dry roast the Garlic cloves to take out the slight moisture in it so that the Powder can be stored for long. </span></li>
<li><span style="color: #660000; font-family: inherit; font-size: large;">Turn the heat off and add the red chilli powder ( dry roast the red chilli if you are using the chillies instead of powder) and salt to the garlic and let it stay for a while. </span></li>
<li><span style="color: #660000; font-family: inherit; font-size: large;">Dry Grind together Copra, Garlic, salt and chilli powder.</span></li>
<li><span style="color: #660000; font-family: inherit; font-size: large;">Add the jaggery and Tamarind and grind again till it mixes well. </span></li>
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<span style="color: #660000; font-family: inherit; font-size: large;"> Your Kobri Chutney powder is ready.</span><br />
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<span style="color: #660000; font-family: inherit; font-size: large;">Enjoy with food of your choice...</span></div>
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Shubhahttp://www.blogger.com/profile/05547907598306378354noreply@blogger.com13tag:blogger.com,1999:blog-7487701045425755942.post-25688313046656666142015-09-28T06:27:00.000-07:002015-09-28T06:28:10.844-07:00<div dir="ltr" style="text-align: left;" trbidi="on">
Dear Friends,<br />
<br />
It has been about 18 months or more since the blog is updated.. A lot has happened hence the delay. My aunt L who is person who cooks so well is going to be the guest author from now on. She is going to make a series of the forgotten recipes of Karnataka cuisine like karesa, vaddamuruka , menthye gojju ,,, yum I am already drooling. Watch out this space regularly from now on for the recipes from her. I also think it should be a good Idea to start a page on FB with the same name? so that its easier to look into.<br />
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Regards<br />
Shubha.</div>
Shubhahttp://www.blogger.com/profile/05547907598306378354noreply@blogger.com1tag:blogger.com,1999:blog-7487701045425755942.post-30419859955422675782014-03-01T01:57:00.002-08:002014-03-01T01:57:38.786-08:00Kottambari /Coriander/Cilantro Chutney<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: #20124d; font-family: Georgia, Times New Roman, serif; font-size: large;">The cooking bug has bit me again, this time I am learning from my father. He was brought up in Northern Part of Karnataka known as Bayaluseeme and the dishes are unique and tasty. He has a very healthy meal habit and its usually jolada rotti with various accompaniment dishes.</span><br />
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<span style="color: #20124d; font-family: Georgia, Times New Roman, serif; font-size: large;">Today he taught me a very easy coriander chutney which goes very well with Jolada rotti/ dry ones at that.</span><br />
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<span style="color: #20124d; font-family: Georgia, Times New Roman, serif; font-size: large;">Here is the recipe<span id="goog_1262899273"></span></span><br />
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<a href="http://1.bp.blogspot.com/-GB5ySjC_YGI/UxGstQbKG-I/AAAAAAAACwE/IE6Y1Rt3YNI/s1600/IMG4662.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="color: #20124d; font-family: Georgia, Times New Roman, serif; font-size: large;"><img border="0" src="http://1.bp.blogspot.com/-GB5ySjC_YGI/UxGstQbKG-I/AAAAAAAACwE/IE6Y1Rt3YNI/s1600/IMG4662.jpg" height="320" width="232" /></span></a><span style="color: #20124d; font-family: Georgia, Times New Roman, serif; font-size: large;">Its one of the most easiest chutneys ever .</span><br />
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<span style="color: #20124d; font-family: Georgia, Times New Roman, serif; font-size: large;">Grind together to a fine paste.</span><br />
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<span style="color: #20124d; font-family: Georgia, Times New Roman, serif; font-size: large;">Chopped coriander : 1 cup</span><br />
<span style="color: #20124d; font-family: Georgia, Times New Roman, serif; font-size: large;">Salt : to taste</span><br />
<span style="color: #20124d; font-family: Georgia, Times New Roman, serif; font-size: large;">Jaggery : 1 Tbsp</span><br />
<span style="color: #20124d; font-family: Georgia, Times New Roman, serif; font-size: large;">Tamarind : to taste</span><br />
<span style="color: #20124d; font-family: Georgia, Times New Roman, serif; font-size: large;">Red chillies : 4 to 5</span><br />
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<span style="color: #20124d; font-family: Georgia, Times New Roman, serif; font-size: large;">Heat 1 tbsp oil . When its hot add mustard seeds ( 1/4 tsp), Jeera (1/4 tsp), curry leaves, bengalgram dhal (1/4 tsp) and a pinch of asafoetida. Add this seasoning to the above chutney and enjoy with chapatis or Jowar rotis.</span><br />
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<span style="color: #20124d; font-family: Georgia, Times New Roman, serif; font-size: large;">Try this super easy chutney and let me know. Hoping I will continue with more yummy dishes like agasi pudi, kalu palya and goddu saru too.<a href="http://coloursofnomadiclife.blogspot.in/2009/03/onion-chutney.html"> Onion chutney </a>is already in the blog for you to try. </span><br />
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Shubhahttp://www.blogger.com/profile/05547907598306378354noreply@blogger.com2tag:blogger.com,1999:blog-7487701045425755942.post-27620702716279388172013-07-09T07:55:00.000-07:002013-07-09T07:55:56.998-07:00Badnekai Palya ( stuffed variation) / Brinjal stuffed curry <div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">I have always like the particular type of Badanekai palya ( Brinjal Curry) serve with Joladarotti/ Jonna rottelu in the town I lived.. Border between Andhra Pradesh and Karnataka we have always had the pleasure of enjoying varieties of dishes which have extremely unique flavours. This brinjal curry is one such delicacy</span><br />
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif;"><b><i>Tumbida Badnekayi/ Gutti Vankaya Koora/Stuffed Brijnal Curry</i></b></span></div>
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<a href="http://2.bp.blogspot.com/-YaqPJ0AEMo8/Udwi9GpFe2I/AAAAAAAACoo/aomQu55na7k/s1600/images+(1).jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="259" src="http://2.bp.blogspot.com/-YaqPJ0AEMo8/Udwi9GpFe2I/AAAAAAAACoo/aomQu55na7k/s400/images+(1).jpg" width="400" /></a><span style="color: purple; font-family: Arial, Helvetica, sans-serif;">I had almost forgotten the taste , when recently had the pleasure of having at a friends place. Thanks Shalini for the perfect recipe. I made it and was a instant hit. This is a variation of the famous Andhra Delicacy Gutti Vankaya koora. / tumbu gayi of Karnataka.</span><span style="color: purple; font-family: Arial, Helvetica, sans-serif;">The crux of it all is Poluru Vankaya or Poluru brinjals which are tiny green brinjals which just melt in the mouth when cooked., and an amazingly tasty dish is ready with the right kind of recipe. It is extremely tasty with Rotti or Chapati , but as tasty with hot rice and some ghee to go with it.</span></div>
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<b><span style="color: purple; font-family: Arial, Helvetica, sans-serif;">Ingredients:</span></b></div>
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">15 fresh green brinjals </span></div>
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">4 onions ( chopped into long slices)</span></div>
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">4 tomatoes (chopped into long slices)</span></div>
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">3 tsp Oil</span></div>
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">Juice of 1 lime sized tamarind</span></div>
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">Salt to taste</span></div>
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">Water</span></div>
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<b><span style="color: purple; font-family: Arial, Helvetica, sans-serif;">The Masala filling</span></b></div>
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">Dry roast the below ingredients and grind together with a little water. Add a little oil and the filling is ready.</span></div>
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">6 to 8 dried red chillies</span></div>
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">1 tsp of Dhaniya/coriander seeds</span></div>
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">1 cup peanut powder ( Roasted and Ground without peel)</span></div>
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">1 cup Til/sesame seeds</span></div>
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">1/2 tsp cumin</span></div>
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">2 cloves/Lavanga</span></div>
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">1 inch Cinnamon stick/dalchini</span></div>
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">1 tbsp Turmeric powder</span></div>
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">1 inch ginger</span></div>
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">6 cloves of garlic</span></div>
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">1/4 bunch of coriander leaves</span></div>
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">salt to taste</span></div>
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<b><span style="color: purple; font-family: Arial, Helvetica, sans-serif;">Method.</span></b></div>
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<a href="http://4.bp.blogspot.com/-DbXEwkjuWQQ/UdwjI95gmaI/AAAAAAAACow/iLfbct57E48/s1600/IMG2663.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: purple; font-family: Arial, Helvetica, sans-serif;"><img border="0" height="480" src="http://4.bp.blogspot.com/-DbXEwkjuWQQ/UdwjI95gmaI/AAAAAAAACow/iLfbct57E48/s640/IMG2663.jpg" width="640" /></span></a></div>
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">Wash and dry the green brinjals with the stems on. Cut the brinjals in a Plus shape at the round ends all the way to the down but do not chop them apart.</span></div>
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">Fill up all the brinjals with the Masala filling into the brinjals and keep aside </span></div>
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">In a pressure cooker add a 3 spoons oil. When its hot add mustard , let it splutter .To this add cumin and curry leaves. When cumin turns reddish place a layer of onions.. above this place a layer of tomatoes and place the brinjals on top of the tomatoes. Add the water and the left over masala and cook for 15 minutes of three whistles. </span></div>
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<span style="color: purple; font-family: Arial, Helvetica, sans-serif;">Serve the brinjal carefully with a large sized spoon and enjoy with hot Bhakri/ Jolada Rotti or Chapatis.</span></div>
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Shubhahttp://www.blogger.com/profile/05547907598306378354noreply@blogger.com4tag:blogger.com,1999:blog-7487701045425755942.post-81684798229168387252013-06-15T00:04:00.003-07:002013-06-15T00:30:06.742-07:00BASALE SAARU / Malabar Spinach with lentils.<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #274e13; font-size: large;">It has been a long time since I updated my blog. I have been a bit busy with some other creative work ,which I wish to share in my next post. Today's recipe is of Basella Alba.. popularly known as <b><i>Basale </i></b>in Kannada.</span></div>
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<span style="color: #274e13; font-size: large;">Basale soppu is popularly known as the Malabar Spinach in English. Basale , Bacchali, Pui shak,</span></div>
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<span style="color: #274e13;"><span style="font-size: large;">As every other leafy vegetable, this is high in Vitamin A, C , iron and calcium. Low in calories and High in protien per calorie. </span><a href="http://2.bp.blogspot.com/-qG4OWtUiwIU/UbwPiQBX_eI/AAAAAAAACmU/LWoTt8Jw67U/s1600/IMG2507.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="255" src="http://2.bp.blogspot.com/-qG4OWtUiwIU/UbwPiQBX_eI/AAAAAAAACmU/LWoTt8Jw67U/s400/IMG2507.jpg" width="400" /></a></span></div>
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<span style="color: #274e13; font-size: large;">This Saaru is a speciality of Malanad, mangalore region of Karnataka. I had tasted this a long time at my friends place. Got the recipe today and this is my lunch with hot rice ,piping hot saaru on a rainy day ... its bliss!!!!</span></div>
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<span style="color: #274e13; font-size: large;"><b>Basale Saaru:</b></span></div>
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<span style="color: #274e13; font-size: large;">A fairly thick gravy dish, this saaru goes very well with rice or even rotis if you like to eat. This is a typical accompaniment for rice kadubu.</span></div>
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<span style="color: #274e13; font-size: large;"><b><i>Ingredients</i></b></span></div>
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<span style="color: #274e13; font-size: large;">Tuvar/bengal gram dal – 1 and a 1/2 cup</span></div>
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<span style="color: #274e13; font-size: large;">Tomato - one ,chopped in 4</span></div>
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<span style="color: #274e13; font-size: large;">Basale soppu – wash, chop to three cups</span></div>
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<span style="color: #274e13; font-size: large;">Turmeric - 1 tsp</span></div>
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<span style="color: #274e13; font-size: large;">Onion sliced - one, chopped in 4 </span></div>
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<span style="color: #274e13; font-size: large;">Salt to taste </span></div>
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<span style="color: #274e13; font-size: large;"><b><i>Grind Together for masala.</i></b></span></div>
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<span style="color: #274e13; font-size: large;">Jeera – 1 tsp </span></div>
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<span style="color: #274e13; font-size: large;">Daniya – 1 and ½ tsp</span></div>
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<span style="color: #274e13; font-size: large;">Grated coconut – 1 cup</span></div>
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<span style="color: #274e13; font-size: large;">Onion – one chopped fine</span></div>
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<span style="color: #274e13; font-size: large;">Red chilli powder - 2 tsp /(to taste)</span></div>
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<span style="color: #274e13; font-size: large;">Garlic pods - to taste/( 4)/can avoid too..</span></div>
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<span style="color: #274e13; font-size: large;"><b><i>Seasoning</i></b></span></div>
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<span style="color: #274e13;"><span style="font-size: large;">Coconut Oil, Mustard seeds, Asafoetida and curry leaves</span><span style="font-size: large; white-space: pre;"> </span></span></div>
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<span style="color: #274e13; font-size: large;"><b><i>Method</i></b></span></div>
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<a href="http://4.bp.blogspot.com/-LLp0HLCqX5I/UbwPld6YwrI/AAAAAAAACmc/Zs1495iqNC0/s1600/IMG2509.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #274e13;"><img border="0" height="330" src="http://4.bp.blogspot.com/-LLp0HLCqX5I/UbwPld6YwrI/AAAAAAAACmc/Zs1495iqNC0/s400/IMG2509.jpg" width="400" /></span></a></div>
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<span style="color: #274e13; font-size: large;">Pressure cook the Dal ingredients.</span></div>
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<span style="color: #274e13; font-size: large;"> Slightly saute Jeera, dhaniya</span><span style="color: #274e13; font-size: large;">, red </span>chilli<span style="color: #274e13; font-size: large;"> power , coconut and onion. Let it cool and grind together.</span></div>
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<span style="color: #274e13; font-size: large;">Add the masala to the boiled dal mixture and bring it to a boil</span></div>
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<span style="color: #274e13; font-size: large;">Add salt to </span></div>
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<span style="color: #274e13; font-size: large;">Seasoning</span></div>
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<span style="color: #274e13; font-size: large;"> Heat Coconut oil ( for the typical taste/ you can use the usual sunflower oil too), when it is hot add mustard seeds, once it splutters add asafoetida and curry leaves...</span></div>
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<span style="color: #274e13;"><span style="font-size: large;">Enjoy the hot saaru with rice or roti ...</span><span style="font-size: large;"><br /></span></span></div>
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Shubhahttp://www.blogger.com/profile/05547907598306378354noreply@blogger.com3tag:blogger.com,1999:blog-7487701045425755942.post-58217255530289890472013-02-22T01:13:00.000-08:002013-02-22T01:13:19.195-08:00Nutritious Kala Chana<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Last year was a roller coaster year for me and blogging took a back seat. I have been irregular in updating the posts here. It is not only that cooking new dishes has come down but a new interest of making jewellery has taken precedence. Please do find time to visit this link when you have time..</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Tinker Belle is my venture into handmade fashion jewellery .</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><br /></span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">www.tinkerbelle4u.webs.com</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">The first post of this year is Kala Channa.</span></div>
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Kala Channa is a high protein legume . It has been part of the Indian diet regime from times immemorial. The Punjabi Kala Channa in gravy is extremely tasty and quick to make. Here is the recipe for you..</span><div>
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<a href="http://3.bp.blogspot.com/-m8o7VEIwK_c/UScz8UQ8NQI/AAAAAAAACkA/aqZu60-7faM/s1600/015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><img border="0" height="206" src="http://3.bp.blogspot.com/-m8o7VEIwK_c/UScz8UQ8NQI/AAAAAAAACkA/aqZu60-7faM/s320/015.JPG" width="320" /></span></a></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Kala Chana is a tasty dish to go with Rice, Roti or Bhature.</span></div>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Ingredients</b></span><div class="ERIngredients" style="border: 0px; font: inherit; line-height: 22px; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">
<ul class="ingredients" style="border: 0px; color: rgb(41, 4, 4) !important; font-size: 18px !important; font: inherit; line-height: inherit; list-style: none; margin-bottom: 10px; margin-left: 8px !important; margin-right: 4px !important; margin-top: 8px !important; outline: 0px; padding-bottom: 1px !important; padding-left: 0px; padding-right: 4px !important; padding-top: 5px !important; vertical-align: baseline;">
<li class="ingredient" itemprop="ingredients" style="border: 0px; color: rgb(0, 0, 0) !important; font-size: 14px !important; font: inherit; line-height: inherit; list-style: circle; margin: -7px -7px -10px -2px !important; outline: 0px; padding-bottom: 3px !important; padding-left: 0px; padding-right: 0px; padding-top: 5px !important; vertical-align: baseline;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Kala Channa or whole black Chick peas 1/4 Kilo or 250 gms.</span></li>
<li class="ingredient" itemprop="ingredients" style="border: 0px; color: rgb(0, 0, 0) !important; font-size: 14px !important; font: inherit; line-height: inherit; list-style: circle; margin: -7px -7px -10px -2px !important; outline: 0px; padding-bottom: 3px !important; padding-left: 0px; padding-right: 0px; padding-top: 5px !important; vertical-align: baseline;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Onions - 2 large ( chopped)</span></li>
<li class="ingredient" itemprop="ingredients" style="border: 0px; color: rgb(0, 0, 0) !important; font-size: 14px !important; font: inherit; line-height: inherit; list-style: circle; margin: -7px -7px -10px -2px !important; outline: 0px; padding-bottom: 3px !important; padding-left: 0px; padding-right: 0px; padding-top: 5px !important; vertical-align: baseline;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Tomatoes 2 medium (Chopped)</span></li>
<li class="ingredient" itemprop="ingredients" style="border: 0px; color: rgb(0, 0, 0) !important; font-size: 14px !important; font: inherit; line-height: inherit; list-style: circle; margin: -7px -7px -10px -2px !important; outline: 0px; padding-bottom: 3px !important; padding-left: 0px; padding-right: 0px; padding-top: 5px !important; vertical-align: baseline;"><span style="line-height: inherit;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Ginger - garlic paste - 1/2 tsp</span></span></li>
<li class="ingredient" itemprop="ingredients" style="border: 0px; color: rgb(0, 0, 0) !important; font-size: 14px !important; font: inherit; line-height: inherit; list-style: circle; margin: -7px -7px -10px -2px !important; outline: 0px; padding-bottom: 3px !important; padding-left: 0px; padding-right: 0px; padding-top: 5px !important; vertical-align: baseline;"><span style="line-height: inherit;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Channa Masala or garam masala powder 1 tsp</span></span></li>
<li class="ingredient" itemprop="ingredients" style="border: 0px; color: rgb(0, 0, 0) !important; font-size: 14px !important; font: inherit; line-height: inherit; list-style: circle; margin: -7px -7px -10px -2px !important; outline: 0px; padding-bottom: 3px !important; padding-left: 0px; padding-right: 0px; padding-top: 5px !important; vertical-align: baseline;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Salt to taste</span></li>
<li class="ingredient" itemprop="ingredients" style="border: 0px; color: rgb(0, 0, 0) !important; font-size: 14px !important; font: inherit; line-height: inherit; list-style: circle; margin: -7px -7px -10px -2px !important; outline: 0px; padding-bottom: 3px !important; padding-left: 0px; padding-right: 0px; padding-top: 5px !important; vertical-align: baseline;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Potato - 1 small ( chopped)</span></li>
<li class="ingredient" itemprop="ingredients" style="border: 0px; color: rgb(0, 0, 0) !important; font-size: 14px !important; font: inherit; line-height: inherit; list-style: circle; margin: -7px -7px -10px -2px !important; outline: 0px; padding-bottom: 3px !important; padding-left: 0px; padding-right: 0px; padding-top: 5px !important; vertical-align: baseline;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Green chillies - 2 ( small )</span></li>
<li class="ingredient" itemprop="ingredients" style="border: 0px; color: rgb(0, 0, 0) !important; font-size: 14px !important; font: inherit; line-height: inherit; list-style: circle; margin: -7px -7px -10px -2px !important; outline: 0px; padding-bottom: 3px !important; padding-left: 0px; padding-right: 0px; padding-top: 5px !important; vertical-align: baseline;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Turmeric powder - 1/4 tsp</span></li>
<li class="ingredient" itemprop="ingredients" style="border: 0px; color: rgb(0, 0, 0) !important; font-size: 14px !important; font: inherit; line-height: inherit; list-style: circle; margin: -7px -7px -10px -2px !important; outline: 0px; padding-bottom: 3px !important; padding-left: 0px; padding-right: 0px; padding-top: 5px !important; vertical-align: baseline;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Milk - 2 tbsp</span></li>
<li class="ingredient" itemprop="ingredients" style="border: 0px; color: rgb(0, 0, 0) !important; font-size: 14px !important; font: inherit; line-height: inherit; list-style: circle; margin: -7px -7px -10px -2px !important; outline: 0px; padding-bottom: 3px !important; padding-left: 0px; padding-right: 0px; padding-top: 5px !important; vertical-align: baseline;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Jeera (Cumin), cinnamon and bay leaf for seasoning.</span></li>
<li class="ingredient" itemprop="ingredients" style="border: 0px; color: rgb(0, 0, 0) !important; font-size: 14px !important; font: inherit; line-height: inherit; list-style: circle; margin: -7px -7px -10px -2px !important; outline: 0px; padding-bottom: 3px !important; padding-left: 0px; padding-right: 0px; padding-top: 5px !important; vertical-align: baseline;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Water as required</span></li>
<li class="ingredient" itemprop="ingredients" style="border: 0px; color: rgb(0, 0, 0) !important; font-size: 14px !important; font: inherit; line-height: inherit; list-style: circle; margin: -7px -7px -10px -2px !important; outline: 0px; padding-bottom: 3px !important; padding-left: 0px; padding-right: 0px; padding-top: 5px !important; vertical-align: baseline;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Oil - 1 tbsp </span></li>
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<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><b>Method</b></span></div>
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<ol class="instructions" style="border: 0px; color: rgb(41, 2, 2) !important; font: inherit; line-height: inherit; list-style: none; margin: 10px 0px 10px 30px; outline: 0px; padding: 0px; vertical-align: baseline;">
<li class="instruction" itemprop="recipeInstructions" style="border: 0px; color: rgb(0, 0, 0) !important; font-size: 14px !important; font: inherit; line-height: inherit; list-style: square outside !important; margin-bottom: 0px; margin-left: -10px !important; margin-right: 0px; margin-top: 0px; outline: 0px; padding: 5px 2px 2px 3px !important; vertical-align: baseline;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Wash and soak Black Channa ( Black chickpeas) overnight <span style="line-height: inherit;">Boil them with salt and a pinch of turmeric in a pressure cooker . Let it cool. Drain the water and save that water..</span></span></li>
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<ol class="instructions" style="border: 0px; color: rgb(41, 2, 2) !important; font: inherit; line-height: inherit; list-style: none; margin: 10px 0px 10px 30px; outline: 0px; padding: 0px; vertical-align: baseline;">
<li class="instruction" itemprop="recipeInstructions" style="border: 0px; color: rgb(0, 0, 0) !important; font-size: 14px !important; font: inherit; line-height: inherit; list-style: square outside !important; margin-bottom: 0px; margin-left: -10px !important; margin-right: 0px; margin-top: 0px; outline: 0px; padding: 5px 2px 2px 3px !important; vertical-align: baseline;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Grind together chopped onions , potatoes, chillies and tomatoes with half the boiled Kala Channa.</span></li>
<li class="instruction" itemprop="recipeInstructions" style="border: 0px; color: rgb(0, 0, 0) !important; font-size: 14px !important; font: inherit; line-height: inherit; list-style: square outside !important; margin-bottom: 0px; margin-left: -10px !important; margin-right: 0px; margin-top: 0px; outline: 0px; padding: 5px 2px 2px 3px !important; vertical-align: baseline;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">In a deep bottom pan, add oil, when it heats up add Jeera, Cinnamon and Bay leaf . To this add the Ginger garlic paste , turmeric ,Saute till there is a pleasant aroma.</span></li>
<li class="instruction" itemprop="recipeInstructions" style="border: 0px; color: rgb(0, 0, 0) !important; font-size: 14px !important; font: inherit; line-height: inherit; list-style: square outside !important; margin-bottom: 0px; margin-left: -10px !important; margin-right: 0px; margin-top: 0px; outline: 0px; padding: 5px 2px 2px 3px !important; vertical-align: baseline;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">To this add the ground paste and cook till the raw smell of onions and tomatoes is replaced by a delicious aroma</span></li>
<li class="instruction" itemprop="recipeInstructions" style="border: 0px; color: rgb(0, 0, 0) !important; font-size: 14px !important; font: inherit; line-height: inherit; list-style: square outside !important; margin-bottom: 0px; margin-left: -10px !important; margin-right: 0px; margin-top: 0px; outline: 0px; padding: 5px 2px 2px 3px !important; vertical-align: baseline;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Add salt , Garam/Channa masala. </span></li>
<li class="instruction" itemprop="recipeInstructions" style="border: 0px; color: rgb(0, 0, 0) !important; font-size: 14px !important; font: inherit; line-height: inherit; list-style: square outside !important; margin-bottom: 0px; margin-left: -10px !important; margin-right: 0px; margin-top: 0px; outline: 0px; padding: 5px 2px 2px 3px !important; vertical-align: baseline;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Add milk and the saved water to get the gravy to required consistency.</span></li>
<li class="instruction" itemprop="recipeInstructions" style="border: 0px; color: rgb(0, 0, 0) !important; font-size: 14px !important; font: inherit; line-height: inherit; list-style: square outside !important; margin-bottom: 0px; margin-left: -10px !important; margin-right: 0px; margin-top: 0px; outline: 0px; padding: 5px 2px 2px 3px !important; vertical-align: baseline;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Now pour in the remaining Kala Channa and let it cook..</span></li>
<li class="instruction" itemprop="recipeInstructions" style="border: 0px; color: rgb(0, 0, 0) !important; font-size: 14px !important; font: inherit; line-height: inherit; list-style: square outside !important; margin-bottom: 0px; margin-left: -10px !important; margin-right: 0px; margin-top: 0px; outline: 0px; padding: 5px 2px 2px 3px !important; vertical-align: baseline;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Now pour this mixture again in pressure cooker , add some salt(remember there is already some amount of salt in chickpeas), garam masala powder, Channa masala(optional) and fry it for 2-3 minutes, or till the oil starts separating out.</span></li>
<li class="instruction" itemprop="recipeInstructions" style="border: 0px; color: rgb(0, 0, 0) !important; font-size: 14px !important; font: inherit; line-height: inherit; list-style: square outside !important; margin-bottom: 0px; margin-left: -10px !important; margin-right: 0px; margin-top: 0px; outline: 0px; padding: 5px 2px 2px 3px !important; vertical-align: baseline;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Add water if the consistency is too thick. </span></li>
<li class="instruction" itemprop="recipeInstructions" style="border: 0px; color: rgb(0, 0, 0) !important; font-size: 14px !important; font: inherit; line-height: inherit; list-style: square outside !important; margin-bottom: 0px; margin-left: -10px !important; margin-right: 0px; margin-top: 0px; outline: 0px; padding: 5px 2px 2px 3px !important; vertical-align: baseline;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;">Enjoy with hot <a href="http://coloursofnomadiclife.blogspot.in/2008/01/incredible-poori-sagu.html">Puri/poori</a> or Jeera rice.</span></li>
</ol>
</div>
</div>
</div>
</div>
Shubhahttp://www.blogger.com/profile/05547907598306378354noreply@blogger.com2tag:blogger.com,1999:blog-7487701045425755942.post-16513573265138455282012-11-29T02:59:00.000-08:002012-11-29T03:00:09.365-08:00MANGALORE BUNS<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #660000; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>I did always wonder why these buns were called buns instead of any bajji or bonda...what is in the name.. it is taste which matters was my final decision.. My neighbour S got me into this and this is her recipe which I followed to the z to get yummy tasting Mangalore buns...All we need is some ripe bananas and maida to make this sinfully tasty dish.</i></span><br />
<span style="color: #660000;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i><br /></i></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>I tried them this evening for snack and had to struggle and wrangle a few for the photograph. </i></span></span><br />
<span style="color: #660000; font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>They are pretty good for the first time. Next time i promised myself i will give the required round shape...</i></span><br />
<span style="color: #660000;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i><br /></i></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i><b>Mangalore Buns</b></i></span></span><br />
<span style="color: #660000;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i><b><br /></b></i></span>
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<a href="http://2.bp.blogspot.com/-ToFTXCov0pw/ULc_W2P7QeI/AAAAAAAACjM/fZ9hSwH0dJA/s1600/IMG988.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #660000;"><img border="0" height="279" src="http://2.bp.blogspot.com/-ToFTXCov0pw/ULc_W2P7QeI/AAAAAAAACjM/fZ9hSwH0dJA/s320/IMG988.jpg" width="320" /></span></a></div>
<span style="color: #660000;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i><br /></i></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i><b>Ingredients:</b></i></span></span><br />
<span style="color: #660000;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i><br /></i></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>2 ripe Bananas , medium sized</i></span></span><br />
<span style="color: #660000;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i><br /></i></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>2 cups of Maida / all purpose flour</i></span></span><br />
<span style="color: #660000;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i><br /></i></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>salt to taste</i></span></span><br />
<span style="color: #660000;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i><br /></i></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>1/2 to one spoon of soda</i></span></span><br />
<span style="color: #660000;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i><br /></i></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>4 tbsp curds </i></span></span><br />
<span style="color: #660000;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i><br /></i></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>1 spoon salt and </i></span></span><br />
<span style="color: #660000;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i><br /></i></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>Oil for deep frying...</i></span></span><br />
<span style="color: #660000;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i><br /></i></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i><b>Method:</b></i></span></span><br />
<span style="color: #660000;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i><br /></i></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>Mash the bananas completely so that there no lumps left.. Add sugar, salt soda Mix the maida and curds to a chapati dough. use yogurt sparingly and jusr right to get the prefect consistancy.. smear oil all over the dough, cover and let it rest for about 4 to 5 hours.</i></span></span><br />
<span style="color: #660000;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i><br /></i></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>Heat the oil in a deep bottom pan. On medium heat , make tiny ball of this risen mixture.. with oil smeared hands. It is tricky but I used oil on a aluminum foil and flattened them out . Deep fry both sides to a lovely brown colour. The yummy buns are ready to be served.</i></span></span><br />
<span style="color: #660000;"><span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i><br /></i></span>
<span style="font-family: Helvetica Neue, Arial, Helvetica, sans-serif;"><i>Enjoy as evening snack with hot tea...</i></span></span></div>
Shubhahttp://www.blogger.com/profile/05547907598306378354noreply@blogger.com1tag:blogger.com,1999:blog-7487701045425755942.post-24095862692466323552012-10-31T04:11:00.000-07:002012-10-31T04:11:58.773-07:00Red Sauce Farfalle Pasta and Garlic Breadf<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Georgia, Times New Roman, serif;">Red Sauce Pasta is one of the easiest dishes to be made in less than 10 minutes. My daughters favourite , I made it for her Birthday . It is filling and all time favourite for kids .</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">FARFALLE WITH RED SAUCE:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
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<a href="http://4.bp.blogspot.com/-lON_hYOFg1I/UI-t74SiM4I/AAAAAAAACh0/_jS2N14lxZ4/s1600/IMG855+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-lON_hYOFg1I/UI-t74SiM4I/AAAAAAAACh0/_jS2N14lxZ4/s400/IMG855+(1).jpg" width="400" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b> Farfalle with Red Sauce</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">A quarter kilo of Farfalle pasta</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Two onions, finely chopped</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Three or Four garlic cloves, minced</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Three tablespoons Butter</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">One small carton of tomato puree</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Two medium tomatoes diced</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Ten cherry tomatoes.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">salt & pepper, to taste</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Italian seasoning.. and</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Grated Parmesan cheese</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Method</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Cook the Farfalle pasta in water with a dash of salt and oil. When it done... drain it under cold water to avoid further cooking.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">In a pan add butter , when it heats up add the finely chopped onions and garlic. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">To this add the cherry tomatoes... keep a bit away from it as the tomatoes splutter a bit. then add the chopped tomatoes and tomato puree. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Add the salt and pepper and the Italian seasoning to taste.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Add the grated Parmesan cheese and let it cook. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">When it sends a delicious aroma add the cooked pasta and mix well , grate some cheese to garnish and serve hot. </span><br />
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Shubhahttp://www.blogger.com/profile/05547907598306378354noreply@blogger.com0tag:blogger.com,1999:blog-7487701045425755942.post-28553011128850720362012-08-14T03:50:00.001-07:002012-08-14T03:50:15.984-07:00NIPPATTU / NIPPITTU , <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">This Snack is popular in Southern part of India. It is made of rice flour and can be stored for days and so it is an easy alternative and comes handy when there are unexpected guests at tea time. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">There are lots of savoury items to go with tea time and Nippattu is one of the best. Be it a rainy day or a warm one this goes perfect in any season. I am making these again after a long time. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><b>Nippattu/Nippittu</b></span><br />
<span style="font-size: large;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-q4TIrvGZTlk/UCoshojPdMI/AAAAAAAACbQ/7cWLUxfomMs/s1600/DSCN3347.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-q4TIrvGZTlk/UCoshojPdMI/AAAAAAAACbQ/7cWLUxfomMs/s320/DSCN3347.JPG" width="320" /></a></div>
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<b><span style="font-size: large;">Ingredients</span></b><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Rice Flour - 1 large tea cup (heaped)</span><br />
<span style="font-size: large;">Roasted gram powder - 2 tbsp</span><br />
<span style="font-size: large;">Roasted gram chunks - 1 tbsp</span><br />
<span style="font-size: large;">Roasted peanuts (crushed) - two spoons</span><br />
<span style="font-size: large;">Red chilli powder - 1 tsp</span><br />
<span style="font-size: large;">Turmeric - 1/2 </span><br />
<span style="font-size: large;">Groundnuts - 2 tbsp</span><br />
<span style="font-size: large;">Curry leaves - a sprig, chopped lengthwise</span><br />
<span style="font-size: large;">Oil - 2 tbsp</span><br />
<span style="font-size: large;">Salt to taste</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Oil to fry</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><b>Method:</b></span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">In a deep bottom pan add the oil to deep fry and get it to heat. Meanwhile roast the groundnuts, de skin and crush them to coarse chunks. </span><br />
<span style="font-size: large;">Mix the Rice flour, Roasted gram powder, Roasted gram chunks, red chilli powder,turmeric, coarse groundnuts, curry leaves , salt .To this add two table spoons of hot oil and mix well adding water till it is a pliable and moist.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Take a small ball of dough . Place it on a plastic sheet fold the sheet on top of the dough and press with fingers till it gets flattened to a thin round form.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Deep fry in the hot oil till golden brown on both sides. Keep the heat in medium so that the nippattu is cooked uniformly.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Remove on a paper and let it cool. Serve with tea or coffee or just enjoy anytime of the day.</span><br />
</div>
Shubhahttp://www.blogger.com/profile/05547907598306378354noreply@blogger.com0tag:blogger.com,1999:blog-7487701045425755942.post-22308827542722318952012-03-17T19:34:00.002-07:002012-03-17T19:45:28.906-07:00Instant Pongal (Khichdi) Mix<div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #0c343d;"><b><br />
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<span style="color: #0c343d; font-family: 'Trebuchet MS', sans-serif;"><b><i><span style="font-size: large;">Pongal or khichdi</span></i> as I had posted earlier is a one pot nutritious meal. My aunts recipe for this is a certain favourite for all my single and working friends now. Here is the recipe for the mix.</b></span><br />
<span style="color: #0c343d; font-family: 'Trebuchet MS', sans-serif;"><b>INSTANT PONGAL MIX:</b></span><b style="color: #0c343d; font-family: 'Trebuchet MS', sans-serif;">Though this simple dish is easy to make , this mix makes it easier. literally gets ready in 10 minutes time. </b><br />
<span style="color: #0c343d; font-family: 'Trebuchet MS', sans-serif; font-size: large;"><b>Ingredients:</b></span><br />
<span style="color: #0c343d; font-family: 'Trebuchet MS', sans-serif;"><b><br />
</b></span><br />
<a href="http://1.bp.blogspot.com/-8jB57dtkJQU/T2VHVQr3k-I/AAAAAAAACUM/48sws8Cs-RU/s1600/DSCN0784.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="color: #0c343d;"><b><img border="0" height="320" src="http://1.bp.blogspot.com/-8jB57dtkJQU/T2VHVQr3k-I/AAAAAAAACUM/48sws8Cs-RU/s320/DSCN0784.JPG" width="105" /></b></span></a><span style="color: #0c343d; font-family: 'Trebuchet MS', sans-serif;"><b>2 cups rice</b></span><br />
<span style="color: #0c343d; font-family: 'Trebuchet MS', sans-serif;"><b>1cup mung dal</b></span><br />
<span style="color: #0c343d; font-family: 'Trebuchet MS', sans-serif;"><b>1 1/2 cups grated dry copra</b></span><br />
<span style="color: #0c343d; font-family: 'Trebuchet MS', sans-serif;"><b>5 tbsp ghee ( clarified butter)</b></span><br />
<span style="color: #0c343d; font-family: 'Trebuchet MS', sans-serif;"><b>1 tsp Chana dal </b></span><br />
<span style="color: #0c343d; font-family: 'Trebuchet MS', sans-serif;"><b>1 tsp Urad dal</b></span><br />
<span style="color: #0c343d; font-family: 'Trebuchet MS', sans-serif;"><b>1/4 cup cashew nuts</b></span><br />
<span style="color: #0c343d; font-family: 'Trebuchet MS', sans-serif;"><b>1 tsp mustard seeds (rai)</b></span><br />
<span style="color: #0c343d; font-family: 'Trebuchet MS', sans-serif;"><b>1tsp cumin seeds</b></span><br />
<span style="color: #0c343d; font-family: 'Trebuchet MS', sans-serif;"><b>1 tsp black pepper </b></span><br />
<span style="color: #0c343d; font-family: 'Trebuchet MS', sans-serif;"><b>3 dry red chillies (broken into pieces)</b></span><br />
<span style="color: #0c343d; font-family: 'Trebuchet MS', sans-serif;"><b>1 tsp turmeric powder</b></span><br />
<span style="color: #0c343d; font-family: 'Trebuchet MS', sans-serif;"><b>2 cloves </b></span><br />
<span style="color: #0c343d; font-family: 'Trebuchet MS', sans-serif;"><b>a sprig of curry leaves </b></span><br />
<span style="color: #0c343d; font-family: 'Trebuchet MS', sans-serif;"><b>a tbsp of coriander leaves</b></span><br />
<span style="color: #0c343d; font-family: 'Trebuchet MS', sans-serif;"><b>a pinch of hing (asafoetida) and </b></span><br />
<span style="color: #0c343d; font-family: 'Trebuchet MS', sans-serif;"><b>Salt to taste</b></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-HiGHdkG_gT8/T2VHM2DE98I/AAAAAAAACUE/sqX6juOIozk/s1600/DSCN0779.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="color: #0c343d;"><b><img border="0" height="160" src="http://4.bp.blogspot.com/-HiGHdkG_gT8/T2VHM2DE98I/AAAAAAAACUE/sqX6juOIozk/s320/DSCN0779.JPG" width="320" /></b></span></a></div><span style="color: #0c343d; font-family: 'Trebuchet MS', sans-serif; font-size: large;"><b>Method :</b></span><br />
<a href="http://2.bp.blogspot.com/-LyeKs_zTsKw/T2VHXuQ9GiI/AAAAAAAACUU/WAqGfvsZSx8/s1600/DSCN0790.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="color: #0c343d;"><b><img border="0" height="222" src="http://2.bp.blogspot.com/-LyeKs_zTsKw/T2VHXuQ9GiI/AAAAAAAACUU/WAqGfvsZSx8/s320/DSCN0790.JPG" width="320" /></b></span></a><span style="color: #0c343d; font-family: 'Trebuchet MS', sans-serif;"><b>In a little ghee fry till the mungdal is red and then add rice slowly keep frying till the rice starts turning whitish. keep it aside . In a deep bottom pan pour the rest of the ghee ,Add mustard seeds and let it splutter . Add the cashew nuts and fry till they are golden brown. Slowly add cumin, pepper,chana dal, urad dal, asafoetida (hing), Red chillies, cloves , curry leaves and coriander. Saute till the fresh leaves like coriander dehydrate in the heat </b></span><br />
<span style="color: #0c343d; font-family: 'Trebuchet MS', sans-serif;"><b>of the pan and oil. Add salt to taste. Into this pour the above rice and dry copra. Mix well on heat and then let it cool.</b></span><br />
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<span style="color: #0c343d; font-family: 'Trebuchet MS', sans-serif;"><b>Store and use as and when required.</b></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-USgNVjN29RY/T2VHooOZllI/AAAAAAAACUk/2XkcJpn2tKU/s1600/DSCN0834.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="color: #0c343d;"><b><img border="0" height="220" src="http://4.bp.blogspot.com/-USgNVjN29RY/T2VHooOZllI/AAAAAAAACUk/2XkcJpn2tKU/s320/DSCN0834.JPG" width="320" /></b></span></a></div><span style="color: #0c343d; font-family: 'Trebuchet MS', sans-serif;"><b>This mixture can be stored in refrigerator for more than 6 months. When you want to use.. Pour one cup of this mixture with 3 cups of water in a pressure cooker and one whistle should be enough to get quick and tasty Pongal.</b></span><br />
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<span style="color: #0c343d; font-family: 'Trebuchet MS', sans-serif;"><b>Yum indeed. </b></span></div>Shubhahttp://www.blogger.com/profile/05547907598306378354noreply@blogger.com7tag:blogger.com,1999:blog-7487701045425755942.post-17348803566783025772012-03-05T06:39:00.001-08:002012-03-05T06:43:22.874-08:00Uppittu/ Upma and Rava Idli instant Mix.<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<span style="background-color: white;"><span style="color: #4c1130; font-size: large;">This week was a bit of work and lot of learning. Aunt L taught me lots which I will share here every week. We made lots of Instant mixes to help save time in the kitchen and great for single people who are finding it touch to cook elaborate meals .</span></span><br />
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<span style="background-color: white;"><span style="color: #4c1130; font-size: large;">First in the series comes the Uppittu or humble UPMA.. which can be used as Rava Idly mix too with a little variation. Uppitu is a quick yummy breakfast says my husband. I am not a great fan of uppittu /upma but agree that it is the quickest after cornflakes and milk. </span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-wU_5YbCEb-4/T1TNYzEaSkI/AAAAAAAACT4/BKMeeAjbpGU/s1600/DSCN0838.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="background-color: white;"><span style="color: #4c1130; font-size: large;"><img border="0" height="387" src="http://2.bp.blogspot.com/-wU_5YbCEb-4/T1TNYzEaSkI/AAAAAAAACT4/BKMeeAjbpGU/s640/DSCN0838.JPG" width="640" /></span></span></a></div><span style="background-color: white;"><span style="color: #4c1130; font-size: large;"> </span></span><br />
<span style="background-color: white;"><span style="color: #4c1130; font-size: large;">This instant mix is a real saver.It turns out exactly like the store bought instant mixes. Here is the recipe for you </span></span><br />
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<b><span style="background-color: white; color: #4c1130; font-size: large;">Ingredients:</span></b><br />
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<span style="background-color: white;"><span style="color: #4c1130; font-size: large;">Bombay rava/ Upma rava - 1/2 kg</span></span><br />
<span style="background-color: white;"><span style="color: #4c1130; font-size: large;">Ghee - 3 tbsp</span></span><br />
<span style="background-color: white;"><span style="color: #4c1130; font-size: large;">Mustard seeds - 1 tbsp</span></span><br />
<span style="background-color: white;"><span style="color: #4c1130; font-size: large;">Cashew nuts - broken in half 2 tbsp</span></span><br />
<span style="background-color: white;"><span style="color: #4c1130; font-size: large;">Urad dal - 1tbsp</span></span><br />
<span style="background-color: white;"><span style="color: #4c1130; font-size: large;">Chana dal - 1 tbsp</span></span><br />
<span style="background-color: white;"><span style="color: #4c1130; font-size: large;">Green chillies - sliced ( sliced into 4 or 6 pieces)</span></span><br />
<span style="background-color: white;"><span style="color: #4c1130; font-size: large;">Curry leaves - two sprigs</span></span><br />
<span style="background-color: white;"><span style="color: #4c1130; font-size: large;">Coriander - two tbsp</span></span><br />
<span style="background-color: white;"><span style="color: #4c1130; font-size: large;">hing/asafoetida - a pinch</span></span><br />
<span style="background-color: white;"><span style="color: #4c1130; font-size: large;">Salt to taste.</span></span><br />
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<b><span style="background-color: white; color: #4c1130; font-size: large;">Method : </span></b><br />
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<span style="background-color: white;"><span style="color: #4c1130; font-size: large;">Dry Roast the rava or medium coarse semolina till it gives a delicious aroma and turns brownish. Keep aside</span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-5anOLfxnCEQ/T1TM8LMGAII/AAAAAAAACTw/_ZuiBZ62p4o/s1600/DSCN0835.JPG" imageanchor="1" style="background-color: white; margin-left: 1em; margin-right: 1em;"><span style="color: #4c1130; font-size: large;"><img border="0" height="240" src="http://2.bp.blogspot.com/-5anOLfxnCEQ/T1TM8LMGAII/AAAAAAAACTw/_ZuiBZ62p4o/s320/DSCN0835.JPG" width="320" /></span></a></div><span style="background-color: white;"><span style="color: #4c1130; font-size: large;">In a deep bottom pan pour the ghee... add mustard /rai seeds and let it it splutter. Then add cashew nuts, let it turn golden brown then add the urad and chana daals. When these are crisp add green chilies , curry leaves and grander and let them dehydrate in the ghee. Add a pinch of asafoetida/ hing and salt to taste. </span></span><br />
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<span style="background-color: white;"><span style="color: #4c1130; font-size: large;">Mix the roasted Rava to this seasoning and let it cool . Your Uppitu/Upma mix is ready to use. </span></span><br />
<span style="background-color: white;"><span style="color: #4c1130; font-size: large;">This can be stored in the refrigerator for 6 months or more and in the open/ room temperature for about 20 days. </span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-cvlquA5bNkA/T1TMuGN8FnI/AAAAAAAACTo/Vm_xq4inlEk/s1600/DSCN0827.JPG" imageanchor="1" style="background-color: white; margin-left: 1em; margin-right: 1em;"><span style="color: #4c1130; font-size: large;"><img border="0" height="240" src="http://2.bp.blogspot.com/-cvlquA5bNkA/T1TMuGN8FnI/AAAAAAAACTo/Vm_xq4inlEk/s320/DSCN0827.JPG" width="320" /></span></a></div><b style="background-color: white;"><span style="color: #4c1130; font-size: large;">How to use:</span></b><br />
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<span style="background-color: white;"><span style="color: #4c1130;"><b><i><span style="font-size: large;">Uppittu</span></i></b><b><i><span style="font-size: large;">/Upma</span></i></b></span></span><br />
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<span style="background-color: white;"><span style="color: #4c1130; font-size: large;">In a pan add two cups of water . when the water comes to a boil add one cup of the mixture. Let it cook for about five minutes.Delicious Uppitu or Upma is ready..</span></span><br />
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<b><i><span style="background-color: white; color: #4c1130; font-size: large;">Rava Idli</span></i></b><br />
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<span style="background-color: white;"><span style="color: #4c1130; font-size: large;">In a vessel mix one measure of sour curds to one measure of the above mixture with a pinch of soda. let the rawa soak the sour curds.. If the batter gets too hard add a little more curds to it. Let it rest for about 20 minutes and steam in a Idli stand to get soft fluffy Rava Idli. Serve hot with coconut chutney. </span></span><br />
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<span style="background-color: white;"><span style="color: #4c1130; font-size: large;">I will post pictures of the dishes soon .</span></span><br />
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<span style="background-color: white;"><span style="color: #4c1130; font-size: large;">Ciao for now.. hoping this post was useful. Do let me know. </span></span><br />
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</div>Shubhahttp://www.blogger.com/profile/05547907598306378354noreply@blogger.com7tag:blogger.com,1999:blog-7487701045425755942.post-13685641502481569622012-02-28T00:25:00.001-08:002012-03-07T20:36:14.647-08:00Dheeli Khicdi.. a simple healthy porridge.<div dir="ltr" style="text-align: left;" trbidi="on"><span style="color: #351c75; font-family: Arial, Helvetica, sans-serif;"><b>Dheeli Khichdi</b> is a very tasty, healthy and wholesome one pot meal . The fresh khichdi with a spoon of ghee provides right amounts of macro nutrients... Moong dal ( split mung bean ) is easy to digest and so khichdi is given as a diet for many digestive problems.In Karnataka khicdhi is made as huggi and in Tamil Cuisine it is known as pongal. The major ingredients are same but the process and consistency are a bit different. I made Gujarathi Dheeli khichdi , a favourite one pot meal at my place for any meal.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-y09vJQuJV0Q/T0yMsjJp2mI/AAAAAAAACTg/VzC4tcoUYfk/s1600/DSCN0723.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-y09vJQuJV0Q/T0yMsjJp2mI/AAAAAAAACTg/VzC4tcoUYfk/s640/DSCN0723.JPG" width="640" /></a></div><div style="text-align: center;"><span style="color: #351c75; font-family: Arial, Helvetica, sans-serif;"><b>Dheeli Khichdi</b></span></div><span style="color: #351c75; font-family: Arial, Helvetica, sans-serif;"><br />
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<span style="color: #351c75; font-family: Arial, Helvetica, sans-serif;"><b><i>Gujarathi Dheeli Khichdi</i></b>:</span><br />
<span style="color: #351c75; font-family: Arial, Helvetica, sans-serif;"> An unusally simple and super tasty dish is very easy to make. You can just make it out of few basic ingredients. I have made the simplest version you can try variations by adding vegetables and green chillies to spice it up. Here is the recipe.</span><br />
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<span style="color: #351c75; font-family: Arial, Helvetica, sans-serif;"><b>INGREDIENTS:</b></span><br />
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<span style="color: #351c75; font-family: Arial, Helvetica, sans-serif;">2 small cups moong dal</span><br />
<span style="color: #351c75; font-family: Arial, Helvetica, sans-serif;">2 small cups rice</span><br />
<span style="color: #351c75; font-family: Arial, Helvetica, sans-serif;">3 tbsp ghee (clarified butter)</span><br />
<span style="color: #351c75; font-family: Arial, Helvetica, sans-serif;">7-8 whole black pepper-corns</span><br />
<span style="color: #351c75; font-family: Arial, Helvetica, sans-serif;">2 tsp turmeric powder</span><br />
<span style="color: #351c75; font-family: Arial, Helvetica, sans-serif;">2 tbsp cumin seeds (jeera)</span><br />
<span style="color: #351c75; font-family: Arial, Helvetica, sans-serif;">a pinch of Asafoetida (Hing)</span><br />
<span style="color: #351c75; font-family: Arial, Helvetica, sans-serif;">salt - to taste (about 1 1/2-2 tbsp)</span><br />
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<span style="color: #351c75; font-family: Arial, Helvetica, sans-serif;"><b>METHOD</b></span><br />
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<span style="color: #351c75; font-family: Arial, Helvetica, sans-serif;">Soak the Rice and Moong dal for about half hour. In a pressure pan add 3 tbsp of Ghee/Oil. </span><br />
<span style="color: #351c75; font-family: Arial, Helvetica, sans-serif;">When the Ghee/oil heats up add cumin seed, pepper corns , turmeric powder and Asafoetida. Wait till the cumin seeds go reddish and then add the Rice and Moongdal mixture with salt to taste.</span><br />
<span style="color: #351c75; font-family: Arial, Helvetica, sans-serif;"> Pour in about 10 to 12 small cups of water ( to get the watery consistency, lesser if you want it a bit dry)and pressure cook for about 10 minutes or 3 whistles. Let the pressure go down.</span><br />
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<span style="color: #351c75; font-family: Arial, Helvetica, sans-serif;">Serve with a spoon of ghee.Enjoy the watery Dheeli Khichdi with pickle or bhujiya.</span></div>Shubhahttp://www.blogger.com/profile/05547907598306378354noreply@blogger.com1tag:blogger.com,1999:blog-7487701045425755942.post-13676920633490261392012-01-25T23:14:00.000-08:002012-01-25T23:14:52.192-08:00Stir Fried Hakka Noodles<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> I have always wanted to get Hakka noodles right and Tarla Dalal's recipe came just to my aid this time. I did make a few changes like adding pepper powder instead of red chillies. It turned out a great dish. Here is the recipe for you.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-kzbMv8JsLlM/TyD7q8FGPfI/AAAAAAAACSI/Jj8RLY-XlCc/s1600/003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="278" src="http://3.bp.blogspot.com/-kzbMv8JsLlM/TyD7q8FGPfI/AAAAAAAACSI/Jj8RLY-XlCc/s400/003.JPG" width="400" /></span></a></div><div style="text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;">STIR FRIED HAKKA NOODLES</span></div><div style="text-align: center;"><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>Ingredients</b></span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">2 tbsp oil</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">3 tsp chopped garlic pods</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">2 carrot finely chopped</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 1/2 cups shredded cabbage</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1 cup finely sliced capsicum</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup chopped spring onions whites</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1/2 cup peas and corn kernels</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">3 cups boiled Hakka noodles</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">2 tsp soy sauce</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Pepper powder to taste</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">salt to taste</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">To</span><span style="font-family: Georgia, 'Times New Roman', serif;"> Garnish</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1/4 cup shredded cabbage or </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1/4 cup chopped spring onion greens</span><br />
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<a href="http://3.bp.blogspot.com/-8nTRe3Vw0jw/TyD7s4qprwI/AAAAAAAACSQ/YimKPWLCiW0/s1600/007.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="247" src="http://3.bp.blogspot.com/-8nTRe3Vw0jw/TyD7s4qprwI/AAAAAAAACSQ/YimKPWLCiW0/s320/007.JPG" width="320" /></span></a><span style="font-family: Georgia, 'Times New Roman', serif;"><b>Method</b></span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Boil 6 cups of water with a dash of oil and salt .When the water is boiling add a pack of Hakka noodles , turn the heat off after a minute or so.. close the pan and let the noodles cook .Then drain the water and keep the boiled noodles aside.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Heat the oil in a wok or frying pan over a high flame.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Add the garlic and stir-fry for a few seconds.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Add the cabbage, capsicum ,carrot and spring onion whites and stir-fry over a high flame for a few minutes.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Add peas and corn kernels, add salt and let the vegetables cook.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Add the noodles, soy sauce ,pepper and salt. Mix well and stir-fry for 2 minute.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Serve hot , garnished with spring onion greens.</span><br />
</div>Shubhahttp://www.blogger.com/profile/05547907598306378354noreply@blogger.com0tag:blogger.com,1999:blog-7487701045425755942.post-14651903856255381522012-01-17T06:08:00.000-08:002012-01-17T06:08:02.817-08:00Tomato Jam<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<i><span style="background-color: white; color: #660000; font-family: Georgia, 'Times New Roman', serif;"><b>Tomatoes are in bounty in my city this season. It is a colour feast to see the carts in the lovely red. I have tried Jam yesterday , will try sauce , ketchup and chutneys soon.Depending on the success i have with them I will update the recipes too.</b></span></i><br />
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<i><span style="background-color: white; color: #660000; font-family: Georgia, 'Times New Roman', serif;"><b>Here is the easy recipe of Tomato Jam</b></span></i><br />
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<b><i><span style="background-color: white; color: #660000; font-family: Georgia, 'Times New Roman', serif;"><br />
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<a href="http://4.bp.blogspot.com/-aPDBk7EPIBM/TxV_V-1BPSI/AAAAAAAACR0/fWySvdSNQJw/s1600/013.JPG" imageanchor="1" style="clear: right; display: inline !important; float: right; margin-bottom: 1em; margin-left: 1em;"><i><span style="background-color: white; color: #660000; font-family: Georgia, 'Times New Roman', serif;"><b><img border="0" height="266" src="http://4.bp.blogspot.com/-aPDBk7EPIBM/TxV_V-1BPSI/AAAAAAAACR0/fWySvdSNQJw/s400/013.JPG" width="400" /></b></span></i></a><b><i><span style="background-color: white; color: #660000; font-family: Georgia, 'Times New Roman', serif;">Ingredients :</span></i></b><br />
<i><span style="background-color: white; color: #660000; font-family: Georgia, 'Times New Roman', serif;"><b>To make about 400 grams of Jam</b></span></i><br />
<b><i><span style="background-color: white; color: #660000; font-family: Georgia, 'Times New Roman', serif;"><br />
</span></i></b><br />
<i><span style="background-color: white; color: #660000; font-family: Georgia, 'Times New Roman', serif;"><b>Tomatoes - Finely chopped 6 cups </b></span></i><br />
<i><span style="background-color: white; color: #660000; font-family: Georgia, 'Times New Roman', serif;"><b><br />
</b></span></i><br />
<i><span style="background-color: white; color: #660000; font-family: Georgia, 'Times New Roman', serif;"><b>Sugar - 2 cups </b></span></i><br />
<i><span style="background-color: white; color: #660000; font-family: Georgia, 'Times New Roman', serif;"><b><br />
</b></span></i><br />
<i><span style="background-color: white; color: #660000; font-family: Georgia, 'Times New Roman', serif;"><b>Apple - 1</b></span></i><br />
<i><span style="background-color: white; color: #660000; font-family: Georgia, 'Times New Roman', serif;"><b><br />
</b></span></i><br />
<i><span style="background-color: white; color: #660000; font-family: Georgia, 'Times New Roman', serif;"><b>Ginger freshly grated - 1 tsp</b></span></i><br />
<i><span style="background-color: white; color: #660000; font-family: Georgia, 'Times New Roman', serif;"><b><br />
</b></span></i><br />
<i><span style="background-color: white; color: #660000; font-family: Georgia, 'Times New Roman', serif;"><b>optional additions can be :</b></span></i><br />
<i><span style="background-color: white; color: #660000; font-family: Georgia, 'Times New Roman', serif;"><b><br />
</b></span></i><br />
<i><span style="background-color: white; color: #660000; font-family: Georgia, 'Times New Roman', serif;"><b>cinnamon powder - 1/2 tsp</b></span></i><br />
<i><span style="background-color: white; color: #660000; font-family: Georgia, 'Times New Roman', serif;"><b><br />
</b></span></i><br />
<i><span style="background-color: white; color: #660000; font-family: Georgia, 'Times New Roman', serif;"><b>Cloves ground - 1/2 tsp</b></span></i><br />
<i><span style="background-color: white; color: #660000; font-family: Georgia, 'Times New Roman', serif;"><b><br />
</b></span></i><br />
<i><span style="background-color: white; color: #660000; font-family: Georgia, 'Times New Roman', serif;"><b><br />
</b></span></i><br />
<h3><span style="color: #660000; font-family: Georgia, 'Times New Roman', serif; font-size: small;"><i style="background-color: white;">Method </i></span></h3><br />
<div><i><span style="background-color: white; color: #660000; font-family: Georgia, 'Times New Roman', serif;"><b>Peel and remove the seeds in the apple. Chop into small pieces and blend it along with the tomatoes to a puree. You Can blanch if you prefer..Just wash the tomatoes and drop them into boiling water for 15 to 30 seconds. Put them into cold water again to stop the cooking .the skin will peel off very easily . Lo tomatoes are blanched. I prefer to eat with the skin on .. The chunky bits in the jam are tasty.</b></span></i></div><div><i><span style="background-color: white; color: #660000; font-family: Georgia, 'Times New Roman', serif;"><b><br />
</b></span></i></div><div><i><span style="background-color: white; color: #660000; font-family: Georgia, 'Times New Roman', serif;"><b>Add the puree and and add one and half cups of sugar in a deep and thick bottom pan and place it on the stove on high heat.</b></span></i></div><div><i><span style="background-color: white; color: #660000; font-family: Georgia, 'Times New Roman', serif;"><b><br />
</b></span></i></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-PPI6-q_TSU4/TxV_ZS8NMyI/AAAAAAAACR8/PWeyekYZsow/s1600/020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><i><span style="background-color: white; color: #660000; font-family: Georgia, 'Times New Roman', serif;"><b><img border="0" height="300" src="http://1.bp.blogspot.com/-PPI6-q_TSU4/TxV_ZS8NMyI/AAAAAAAACR8/PWeyekYZsow/s400/020.JPG" width="400" /></b></span></i></a></div><div><i><span style="background-color: white; color: #660000; font-family: Georgia, 'Times New Roman', serif;"><b>When it melts check for the sweetness and add if necessary. Continue cooking till the puree is reduced to one quarter till the required consistency . </b></span></i></div><div><i><span style="background-color: white; color: #660000; font-family: Georgia, 'Times New Roman', serif;"><b><br />
</b></span></i></div><div><i><span style="background-color: white; color: #660000; font-family: Georgia, 'Times New Roman', serif;"><b>Add lime juice and reduce the heat. Add grated ginger and the optional powder (to taste).</b></span></i></div><div><i><span style="background-color: white; color: #660000; font-family: Georgia, 'Times New Roman', serif;"><b><br />
</b></span></i></div><div><i><span style="background-color: white; color: #660000; font-family: Georgia, 'Times New Roman', serif;"><b>Let the puree cook until to a consistency of sauce. Then turn the heat off and let it cool. The jam will thicken when it cools. Fill in your jars when its completely cool.</b></span></i></div><div><i><span style="background-color: white; color: #660000; font-family: Georgia, 'Times New Roman', serif;"><b><br />
</b></span></i></div><div><i><span style="background-color: white; color: #660000; font-family: Georgia, 'Times New Roman', serif;"><b>Store in refrigerators as no preservative is added.</b></span></i></div><div><i><span style="background-color: white; color: #660000; font-family: Georgia, 'Times New Roman', serif;"><b><br />
</b></span></i></div><div><i><span style="background-color: white; color: #660000; font-family: Georgia, 'Times New Roman', serif;"><b>Enjoy with Bread or Chapatis.</b></span></i></div><div><i><span style="background-color: white; color: #660000; font-family: Georgia, 'Times New Roman', serif;"><b><br />
</b></span></i></div><div><i><span style="background-color: white; color: #660000; font-family: Georgia, 'Times New Roman', serif;"><b><br />
</b></span></i></div><div><i><span style="background-color: white; color: #660000; font-family: Georgia, 'Times New Roman', serif;"><b><br />
</b></span></i></div><div><br />
</div></div>Shubhahttp://www.blogger.com/profile/05547907598306378354noreply@blogger.com0tag:blogger.com,1999:blog-7487701045425755942.post-43415666200733015152012-01-16T00:27:00.000-08:002012-01-16T00:27:58.308-08:00Rice and Coconut Milk Payasam<div dir="ltr" style="text-align: left;" trbidi="on"><span style="background-color: white; line-height: 19px; text-align: justify;"><span style="color: #660000; font-family: Georgia, 'Times New Roman', serif;"><i><a href="http://www.coloursofnomadiclife.blogspot.com/2008/01/happy-sankranti.html">Makara Sankranti</a> is celebrated in most parts of Southern India. We usually make Sihipongal , Khara Pongal, and distribute <a href="http://www.coloursofnomadiclife.blogspot.com/2010/01/happy-sankranthi-2010.html">Ellu and bella. </a>This time with Ellu Bella, I made one simple payasam with coconut milk. It was very easy to make and excellent in taste. </i></span></span><br />
<span style="background-color: white; line-height: 19px; text-align: justify;"><span style="color: #660000; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></span><br />
<div style="text-align: justify;"><span style="color: #660000; font-family: Georgia, 'Times New Roman', serif;"><span style="line-height: 19px;"><b><i>Ingredients: </i></b></span></span></div><div style="text-align: justify;"><span style="color: #660000; font-family: Georgia, 'Times New Roman', serif;"><span style="line-height: 19px;"><i><br />
</i></span></span></div><span style="color: #660000; font-family: Georgia, 'Times New Roman', serif;"><i><span style="background-color: white; line-height: 19px; text-align: justify;">Cooked rice - One cup</span><br style="background-color: white; line-height: 19px; text-align: justify;" /><br style="background-color: white; line-height: 19px; text-align: justify;" /><span style="background-color: white; line-height: 19px; text-align: justify;">Jaggery - 3/4 cup ( more if its your taste)</span><span style="background-color: white; line-height: 19px; text-align: justify;"> </span><br style="background-color: white; line-height: 19px; text-align: justify;" /><br style="background-color: white; line-height: 19px; text-align: justify;" /><span style="background-color: white; line-height: 19px; text-align: justify;">Coconut milk - 2 cartons of 200 ml each ( 400 ml)</span><br style="background-color: white; line-height: 19px; text-align: justify;" /><br style="background-color: white; line-height: 19px; text-align: justify;" /><span style="background-color: white; line-height: 19px; text-align: justify;">Cardomom powder - 1 tsp</span></i></span><br />
<span style="color: #660000; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span><br />
<span style="color: #660000; font-family: Georgia, 'Times New Roman', serif;"><i>Ghee 1 tsp</i></span><br />
<br />
<div style="text-align: left;"><span style="color: #660000; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: left;"><span style="color: #660000; font-family: Georgia, 'Times New Roman', serif;"><i>Dry Fruits - Cashew, Almonds, Pistachio and Raisans.</i></span></div><span style="color: #660000; font-family: Georgia, 'Times New Roman', serif;"><i><br style="background-color: white; line-height: 19px; text-align: justify;" /><span style="background-color: white; line-height: 19px; text-align: justify;"><strong>Method</strong></span></i></span><br />
<span style="color: #660000; font-family: Georgia, 'Times New Roman', serif;"><span style="background-color: white; line-height: 19px; text-align: justify;"><strong><i><br />
</i></strong></span></span><br />
<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 19px; text-align: justify;"><span style="color: #660000;"><i>Cook the rice in a pressure cooker with a little coconut milk for flavour.</i></span></span><br />
<span style="background-color: white; font-family: Georgia, 'Times New Roman', serif; line-height: 19px; text-align: justify;"><span style="color: #660000;"><i><br />
</i></span></span><br />
<span style="color: #660000; font-family: Georgia, 'Times New Roman', serif;"><i><span style="background-color: white; line-height: 19px; text-align: justify;">Melt the jaggery in a deep bottom pan by adding very little water. </span><br style="background-color: white; line-height: 19px; text-align: justify;" /><br style="background-color: white; line-height: 19px; text-align: justify;" /><span style="background-color: white; line-height: 19px; text-align: justify;">When it melts, add the cooked rice and mix well. Add kesar and cardamom powder.</span><br style="background-color: white; line-height: 19px; text-align: justify;" /><br style="background-color: white; line-height: 19px; text-align: justify;" /><span style="background-color: white; line-height: 19px; text-align: justify;">When the mixture starts boiling add 200 ml of coconut milk and a little water.</span><br style="background-color: white; line-height: 19px; text-align: justify;" /><br style="background-color: white; line-height: 19px; text-align: justify;" /><span style="background-color: white; line-height: 19px; text-align: justify;">Mix well and let it come to a boil. Add the rest of the coconut milk and reduce the heat. </span></i></span><br />
<span style="color: #660000; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span><br />
<span style="color: #660000; font-family: Georgia, 'Times New Roman', serif;"><i>Turn the heat off and garnish with dry fruits of your choice roasted in Ghee.</i></span><br />
<br />
<div style="text-align: left;"><span style="color: #660000; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: left;"><span style="color: #660000; font-family: Georgia, 'Times New Roman', serif;"><i>Serve hot or chilled. Either ways it is as tasty. Best part of this is you can turn a leftover rice portion into yummy payasa within minutes.</i></span></div><div style="text-align: left;"><span style="color: #660000; font-family: Georgia, 'Times New Roman', serif;"><i><br />
</i></span></div><div style="text-align: left;"><span style="color: #660000; font-family: Georgia, 'Times New Roman', serif;"><i>Ciao..</i></span></div><span style="font-family: Georgia, 'Times New Roman', serif;"><span style="color: #660000;"><i><br style="background-color: white; line-height: 19px; text-align: justify;" /></i></span><div style="text-align: justify;"><span style="line-height: 19px;"><br />
</span></div></span></div>Shubhahttp://www.blogger.com/profile/05547907598306378354noreply@blogger.com0tag:blogger.com,1999:blog-7487701045425755942.post-56276946669914792512012-01-08T20:30:00.000-08:002012-01-08T20:30:34.968-08:00Beet and Babycorn Cutlets<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<span style="color: #660000;">I made a few changes to the original cutlet recipe , this seems to be the best way to get my girls to eat beetroot without wincing about the colour of it. </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash4/374885_2573069960737_1073929019_2804028_165853348_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #660000;"><img border="0" height="400" src="https://fbcdn-sphotos-a.akamaihd.net/hphotos-ak-ash4/374885_2573069960737_1073929019_2804028_165853348_n.jpg" width="393" /></span></a></div><span style="color: #660000;"><br />
</span><br />
<span style="color: #660000;">It is a simple and easy to make recipe. Great for a rainy or cool day. </span><br />
<span style="color: #660000;"><br />
</span><br />
<span style="color: #660000;">Beet and Baby corn Cutlets:</span><br />
<span style="color: #660000;"><br />
</span><br />
<span style="color: #660000;">Ingredients:</span><br />
<span style="color: #660000;">Potatoes - 2 medium sized.</span><br />
<span style="color: #660000;">Baby corn - 8 - 12 cobs</span><br />
<span style="color: #660000;">Beetroot - 3 (medium sized)</span><br />
<span style="color: #660000;">Ginger garlic paste - 1tsp</span><br />
<span style="color: #660000;">Red chilli powder - 1 1/2 tsp</span><br />
<span style="color: #660000;">Garam masala powder - 3/4 tsp</span><br />
<span style="color: #660000;">Salt - to taste </span><br />
<span style="color: #660000;">Green chillies - 1 or 2 (minced and to taste)</span><br />
<span style="color: #660000;">Cumin/Jeera powder - 1/2 tsp</span><br />
<span style="color: #660000;">Dry mango powder - 1/2 tsp</span><br />
<span style="color: #660000;">Fine bread crumbs - 1/2 cup (dry)</span><br />
<span style="color: #660000;">Oil for shallow frying.</span><br />
<span style="color: #660000;"><br />
</span><br />
<span style="color: #660000;">Method:</span><br />
<span style="color: #660000;"><br />
</span><br />
<span style="color: #660000;">Pressure cook potatoes and peeled beetroot. Peel and mash potatoes, grate the beetroots. Dice and clean baby corn.</span><br />
<span style="color: #660000;">After cooking grate beetroots. Clean and dice the baby corn cobs. </span><br />
<span style="color: #660000;">Heat oil in a deep pan. Add ginger garlic paste, minced chillies.Fry for a few minutes and then add Jeera powder , garam masala and red chilli powder.Add the baby corn pieces and fry for a few more minutes till it is cooked. </span><br />
<span style="color: #660000;">Add the graded beetroot and salt. Let the moisture evaporate then add the mashed potato and mix well. Fry for few more minutes, add amchur and more salt if required. Allow to cool down . Mix bread crumbs and made even sized balls. Pat it to flat and dust it with more bread crumbs. Shallow fry to golden brown and serve with <a href="http://coloursofnomadiclife.blogspot.com/2011/04/mysore-set-dosa.html">Green Chutney.</a></span><br />
</div>Shubhahttp://www.blogger.com/profile/05547907598306378354noreply@blogger.com0tag:blogger.com,1999:blog-7487701045425755942.post-49323733932116111482011-11-17T23:03:00.000-08:002011-11-17T23:03:11.044-08:00AvarekaLu (flat bean/surti lilva) Saagu and Akki Rotti (Rice flour Chapati)<div dir="ltr" style="text-align: left;" trbidi="on"><b><i><span class="Apple-style-span" style="color: #38761d;">AvareKaLina Saagu (Surti lilva/ Flatbean Curry)</span></i></b><br />
<b><i><span class="Apple-style-span" style="color: #38761d;">This simple tasty gravy is the hot favourite during winters. Saagu an usual accompaniment with regular chapatis, pooris this particular saagu goes very well with Rice flour rotis.</span></i></b><br />
<b><i><span class="Apple-style-span" style="color: #38761d;"><br />
</span></i></b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-BFypvaRUJOo/TsYBPiIkeTI/AAAAAAAAB-4/tg6GWofi3vQ/s1600/IMG_7675.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-BFypvaRUJOo/TsYBPiIkeTI/AAAAAAAAB-4/tg6GWofi3vQ/s320/IMG_7675.JPG" width="320" /></a></div><span class="Apple-style-span" style="color: #38761d;"><b><i><br />
</i></b></span><br />
<span class="Apple-style-span" style="color: #38761d; font-size: large;"><i><b>Ingredients:</b></i></span><br />
<span class="Apple-style-span" style="color: #38761d;"><b><i><br />
</i></b></span><br />
<b><i><span class="Apple-style-span" style="color: #38761d;">Avarekalu or Surti lilva/flat bean seeds - about 1/4kg (Boiled with a pinch of salt and turmeric.</span></i></b><br />
<b><i><span class="Apple-style-span" style="color: #38761d;">1 potato- Finely chopped (just to add to consistency, can be omitted)</span></i></b><br />
<b><i><span class="Apple-style-span" style="color: #38761d;">1 tsp oil</span></i></b><br />
<b><i><span class="Apple-style-span" style="color: #38761d;">1/2 tsp mustard seeds</span></i></b><br />
<b><i><span class="Apple-style-span" style="color: #38761d;">1/2 tsp Jeera /cumin seeds</span></i></b><br />
<b><i><span class="Apple-style-span" style="color: #38761d;">salt to taste </span></i></b><br />
<b><i><span class="Apple-style-span" style="color: #38761d;">Curry leaves - a sprig</span></i></b><br />
<b><i><span class="Apple-style-span" style="color: #38761d;">1tst fresh cream (variation)</span></i></b><br />
<b><i><span class="Apple-style-span" style="color: #38761d;"><br />
</span></i></b><br />
<b><i><span class="Apple-style-span" style="color: #38761d; font-size: large;">For grinding:</span></i></b><br />
<b><i><span class="Apple-style-span" style="color: #38761d;">Green chillies - 2 (according to your taste)</span></i></b><br />
<b><i><span class="Apple-style-span" style="color: #38761d;">Jeera/cumin seeds - 1tsp</span></i></b><br />
<b><i><span class="Apple-style-span" style="color: #38761d;">Pinch of asafoetida</span></i></b><br />
<b><i><span class="Apple-style-span" style="color: #38761d;">Grated coconut-11/2 cup</span></i></b><br />
<b><i><span class="Apple-style-span" style="color: #38761d;">Onions- 2 large onions</span></i></b><br />
<b><i><span class="Apple-style-span" style="color: #38761d;">Garlic pods - 6</span></i></b><br />
<b><i><span class="Apple-style-span" style="color: #38761d;">Coriander leaves - 2 spoonful (chopped)</span></i></b><br />
<b><i><span class="Apple-style-span" style="color: #38761d;">Ginger - 1 inch piece</span></i></b><br />
<b><i><span class="Apple-style-span" style="color: #38761d;">Grind all the above ingredients into a fine paste and keep aside.</span></i></b><br />
<b><i><span class="Apple-style-span" style="color: #38761d;"><br />
</span></i></b><br />
<span class="Apple-style-span" style="color: #38761d; font-size: large;"><b><i>Method:</i></b></span><br />
<b><i><span class="Apple-style-span" style="color: #38761d;">Take a quarter of the boiled AvarekaLu (surti lilva papdi) and grind it to a coarse paste. </span></i></b><br />
<b><i><span class="Apple-style-span" style="color: #38761d;"><br />
</span></i></b><br />
<a href="http://4.bp.blogspot.com/-QAPV0hfPWCk/TsYBA-RudVI/AAAAAAAAB-w/h37ml0xEZaU/s1600/IMG_7673.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="252" src="http://4.bp.blogspot.com/-QAPV0hfPWCk/TsYBA-RudVI/AAAAAAAAB-w/h37ml0xEZaU/s320/IMG_7673.JPG" width="320" /></a><b><i><span class="Apple-style-span" style="color: #38761d;">Heat the oil in a thick bottomed pan. Add the mustard when it splutters add the cumin seeds and curry leaves . Add the cut potatoes and let it rest for a minute. Then add the ground paste and let it cook till the raw smell of garlic , ginger and onions leave the paste. There is a delicous aroma just when the gravy starts to cook, then add a little water and salt to taste.Add the ground AvarekaLu paste and the rest of the AvarekaLu and let it boil. Add some fresh cream (variation only).</span></i></b><br />
<b><i><span class="Apple-style-span" style="color: #38761d;"><br />
</span></i></b><br />
<b><i><span class="Apple-style-span" style="color: #38761d;">Serve with roti, rice, chapati anything.</span></i></b><br />
<span class="Apple-style-span" style="color: #38761d;"><b><i>This AvarekaLu gravy is excellent with rice flour rotis. </i></b></span><br />
<b><i><span class="Apple-style-span" style="color: #38761d;"><br />
</span></i></b><br />
<b><i><span class="Apple-style-span" style="color: #38761d; font-size: large;">Akki Roti /Rice Flour Rotis</span></i></b><br />
<b><i><span class="Apple-style-span" style="color: #38761d;"><br />
</span></i></b><br />
<b><i><span class="Apple-style-span" style="color: #38761d;">Having had this rotis innumerable times at my good friends place I finally decided to start making it right at my kitchen. This morning I browsed for it and found the perfect recipe <a href="http://cuisineindia.wordpress.com/2008/11/30/atti-roti-rice-flour-roti/">here</a>. Mine turned out great. The pictures in that site are best teachers..I write the recipe here too.</span></i></b><br />
<b><i><span class="Apple-style-span" style="color: #38761d; font-size: large;">Ingredients:</span></i></b><br />
<span class="Apple-style-span" style="color: #38761d;"><b><i><br />
</i></b></span><br />
<span class="Apple-style-span" style="background-color: white; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 18px;"><b><i><span class="Apple-style-span" style="color: #38761d;"><span class="Apple-style-span" style="font-size: x-small;"> Fine rice Atta – 1 cup</span></span></i></b></span><br />
<span class="Apple-style-span" style="background-color: white; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 18px;"><b><i><span class="Apple-style-span" style="color: #38761d; font-size: x-small;"><br />
</span></i></b></span><br />
<div style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 18px; margin-bottom: 15px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: -webkit-auto; vertical-align: baseline;"><b><i><span class="Apple-style-span" style="color: #38761d; font-size: x-small;"> Water or milk – 1 cup</span></i></b></div><div style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 18px; margin-bottom: 15px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: -webkit-auto; vertical-align: baseline;"><b><i><span class="Apple-style-span" style="color: #38761d; font-size: x-small;"> Cooking oil – 2 Teaspoons</span></i></b></div><div style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; line-height: 18px; margin-bottom: 15px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: -webkit-auto; vertical-align: baseline;"><b><i><span class="Apple-style-span" style="color: #38761d; font-size: x-small;">Salt – to taste</span></i></b></div><div style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 15px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: -webkit-auto; vertical-align: baseline;"><span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif;"><span class="Apple-style-span" style="line-height: 18px;"><i><b>METHOD</b></i></span></span></div><div style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 15px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: -webkit-auto; vertical-align: baseline;"><span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: x-small;"><span class="Apple-style-span" style="line-height: 18px;"><b><i>Sieve rice atta in the atta siever with salt.</i></b></span></span></div><div style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 15px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: -webkit-auto; vertical-align: baseline;"><span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: x-small;"><span class="Apple-style-span" style="line-height: 18px;"><b><i>Place a wide bottomed bowl or a non-stick Kadai on the flame with 1 glass of water and add 2 teaspoons fresh cooking oil to it. When it starts boiling simmer the flame and add Rice atta slowly to it and keep stirring till it turns to the consistency of chapathi atta.</i></b></span></span></div><div style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 15px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: -webkit-auto; vertical-align: baseline;"><span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: x-small;"><span class="Apple-style-span" style="line-height: 18px;"><b><i> Switch off the flame and keep it closed for about 5 minutes so that the vapors fall into the cooked atta and turns easier to knead and roll.</i></b></span></span></div><div style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 15px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: -webkit-auto; vertical-align: baseline;"><span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: x-small;"><span class="Apple-style-span" style="line-height: 18px;"><b><i><br />
</i></b></span></span></div><div style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 15px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: -webkit-auto; vertical-align: baseline;"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/--BaROTafqdI/TsYA-OM1PtI/AAAAAAAAB-o/TS6qxIqx6qs/s1600/page+rice+bhakri.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/--BaROTafqdI/TsYA-OM1PtI/AAAAAAAAB-o/TS6qxIqx6qs/s320/page+rice+bhakri.jpg" width="320" /></a></div><span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: x-small;"><span class="Apple-style-span" style="line-height: 18px;"><b><i>After a while pinch out the required quantity of atta, dust it in rice atta itself and roll it on a thick plastic sheet to the required thickness</i></b></span></span></div><div style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 15px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: -webkit-auto; vertical-align: baseline;"><span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: x-small;"><span class="Apple-style-span" style="line-height: 18px;"><b><i>Place a flat roti tawa on the flame and when heated place the roti on it. </i></b></span></span></div><div style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 15px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: -webkit-auto; vertical-align: baseline;"><span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: x-small;"><span class="Apple-style-span" style="line-height: 18px;"><b><i>Just when when heated it looks a bit cooked flip it and just dry roast the other side as well.</i></b></span></span></div><div style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 15px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: -webkit-auto; vertical-align: baseline;"><span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: x-small;"><span class="Apple-style-span" style="line-height: 18px;"><b><i>Flip it the other side and press it with the the edges of the spatuls and it starts puffing. </i></b></span></span></div><div style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 15px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: -webkit-auto; vertical-align: baseline;"><span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: x-small;"><span class="Apple-style-span" style="line-height: 18px;"><b><i>Transfer it into a serving plate and enjoy with any chutney, specially Avarekalu saagu in the season.</i></b></span></span></div><div style="background-attachment: initial; background-clip: initial; background-color: white; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 15px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: -webkit-auto; vertical-align: baseline;"><span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: x-small;"><span class="Apple-style-span" style="line-height: 18px;"><b><i><a href="http://coloursofnomadiclife.blogspot.com/2009/03/onion-chutney.html">Onion chutney g</a>oes great with this roti. </i></b></span></span><br />
<span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: x-small;"><span class="Apple-style-span" style="line-height: 18px;"><b><i><br />
</i></b></span></span><br />
<span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: x-small;"><span class="Apple-style-span" style="line-height: 18px;"><b><i>ciao for now. </i></b></span></span><br />
<span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: x-small;"><span class="Apple-style-span" style="line-height: 18px;"><b><i><br />
</i></b></span></span><br />
<span class="Apple-style-span" style="color: #38761d; font-family: 'Helvetica Neue', Helvetica, Arial, sans-serif; font-size: x-small;"><span class="Apple-style-span" style="line-height: 18px;"><b><i>Have a great weekend.</i></b></span></span></div></div>Shubhahttp://www.blogger.com/profile/05547907598306378354noreply@blogger.com2tag:blogger.com,1999:blog-7487701045425755942.post-53236386873053979032011-11-11T02:05:00.000-08:002011-11-11T02:05:41.207-08:00Eggless Sponge Cake<div dir="ltr" style="text-align: left;" trbidi="on">Got a chance to try something new after a long long time. Painting has taken a lot of time and trying something new in the kitchen took a back seat. My sister is here and she made this egg less sponge cake (using thick yogurt/curd) . Amazing part is that there is no trace or smell of the yogurt in it and it is as spongy as any cake. Please see the recipe <a href="http://www.sailusfood.com/2010/06/15/basic-eggless-cake-using-curd/">here </a> too. This is where we got it from it was Nita Mehtas which the blogger used too.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-WDJx6jEijdo/TrzvE69GXNI/AAAAAAAAB-U/DuTBoSbaJ7A/s1600/IMG_7628.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-WDJx6jEijdo/TrzvE69GXNI/AAAAAAAAB-U/DuTBoSbaJ7A/s320/IMG_7628.JPG" width="288" /></a></div>I somehow cannot still take the smell of raw egg kindly so the search for eggless recipes. Not that the end product will be exactly as the same as its counterpart with eggs in it. But they are different in their own way and tasty too.<br />
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This simple cake is great in taste and simple in method and can be made with the ingredients available in the house.<br />
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<div style="background-color: white; color: #1f1f1f; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 19px; margin-bottom: 1.5em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify;"><strong style="font-style: inherit; font-weight: bold;">Ingredients</strong>:</div><div style="background-color: white; color: #1f1f1f; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 19px; margin-bottom: 1.5em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify;">Maida/All purpose flour – 1and half tea cup<br />
Curd /thick plain yogurt – 1 cup<br />
Baking soda – 1/2 tsp<br />
Sugar 3/4 cup<br />
Baking powder – 1 1/4 tsp<br />
Cooking oil – 1/2 cup<br />
Vanilla essence – 1 1/2 tsp<br />
</div><div style="background-color: white; color: #1f1f1f; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 19px; margin-bottom: 1.5em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify;"><strong style="font-style: inherit; font-weight: bold;">Method</strong>: </div><div style="background-color: white; color: #1f1f1f; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 19px; margin-bottom: 1.5em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify;">Preheat the oven at 200 C for 10 minutes. Dissolve the Sugar in the curd completely. When it is completely done whisk it well with the baking powder and baking soda and let it froth a bit for a just about 5 minutes. Mix well till it gets frothy . Add cooking oil, vanilla essence and mix well again. Add the maida/all purpose flour slowly while whisking and blending it with the mixture to form a thick creamy batter. </div><div style="background-color: white; color: #1f1f1f; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 19px; margin-bottom: 1.5em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify;">Grease a baking pan and dust the pan with a spoonful of dry flour, tap and turn the flour in the pan, so as to coat the pan with flour and pour the batter evenly.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-wUfxxBG7dUs/Trzuq2YeT5I/AAAAAAAAB-M/VBWuMEumpfY/s1600/IMG_7627.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/-wUfxxBG7dUs/Trzuq2YeT5I/AAAAAAAAB-M/VBWuMEumpfY/s320/IMG_7627.JPG" width="320" /></a></div><div style="background-color: white; color: #1f1f1f; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 19px; margin-bottom: 1.5em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify;">Bake in preheated oven at 200 degree C for 10 minutes, then reduce temperature to 180 deg C and bake it for another 20 minutes</div><div style="background-color: white; color: #1f1f1f; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 19px; margin-bottom: 1.5em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify;">Check by pricking the toothpick in the center.If it comes out clean the cake is done. Let it cool for about 20 to 25 minutes. Delicious Vanilla cake is ready. </div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-2qjUVU17Ndc/TrzvICR1U0I/AAAAAAAAB-c/RHSPIsfRhXk/s1600/IMG_7630.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="229" src="http://3.bp.blogspot.com/-2qjUVU17Ndc/TrzvICR1U0I/AAAAAAAAB-c/RHSPIsfRhXk/s320/IMG_7630.JPG" width="320" /></a></div> Enjoy this simple yet delicious cake with your tea or as dessert or just as cake...<br />
Ciao and thanks to prabha for this recipe.<br />
<div style="background-color: white; color: #1f1f1f; font-family: Arial, Helvetica, sans-serif; font-size: 13px; line-height: 19px; margin-bottom: 1.5em; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-align: justify;"><br />
</div></div>Shubhahttp://www.blogger.com/profile/05547907598306378354noreply@blogger.com0tag:blogger.com,1999:blog-7487701045425755942.post-59984045519167136932011-08-24T05:07:00.000-07:002011-08-24T05:07:46.332-07:00Simple Guacamole..<div dir="ltr" style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="color: #660000;">I have been thinking of doing a series with alphabetical order... I do keep seeing them in so many other cooking blogs... and decided to join the bandwagon .So here it begins with A</span><br />
<span class="Apple-style-span" style="color: #660000;"><br />
</span><br />
<span class="Apple-style-span" style="color: #660000;"><b>A</b> for<b> Avocados</b></span><br />
<b><span class="Apple-style-span" style="color: #660000;"><br />
</span></b><br />
<b><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="color: #660000;">I used to see them in the market, but didn't know it was so good and tasty .A friend of mine brought me lovely Avocados, I had heard of guacamole and loved the taste ,but I tried it for the first time .It turned out really yum and girls loved it with almost everything crackers, tortilla chips and toasted bread.</span></span></b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-KHCXlWrFJI8/TlTmLcHvm6I/AAAAAAAAB90/xpUwdLV32B8/s1600/021.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #660000;"><img border="0" height="262" src="http://2.bp.blogspot.com/-KHCXlWrFJI8/TlTmLcHvm6I/AAAAAAAAB90/xpUwdLV32B8/s320/021.JPG" width="320" /></span></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #660000;">Here is the recipe I came up with after browsing lots of recipes , I did not have Jalapenos so used chilly flakes instead , got the review that this tasted much better.. </span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #660000;"><br />
</span></div><br />
<div style="text-align: left;"><span class="Apple-style-span" style="background-color: white; font-family: Verdana, Geneva, sans-serif;"><b><span class="Apple-style-span" style="color: #660000;">Guacamole Recipe</span></b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="background-color: white; font-family: Verdana, Geneva, sans-serif;"><b><i><span class="Apple-style-span" style="color: #660000;"><br />
</span></i></b></span></div><div style="text-align: left;"><span class="Apple-style-span" style="color: #660000; font-family: Verdana, Geneva, sans-serif;"><i>This is a simple dip, which does not have any cooking process in it..</i></span></div><span class="Apple-style-span" style="color: #660000;"><br />
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<span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="background-color: white; font-family: Verdana, Geneva, sans-serif;"><b>Ingredients</b>:<br />
1 ripe Avocado (test that it is soft in and the tip comes off easily)<br />
2 white onions (spring onions or shallots also serve just fine)<br />
one spoon of dry chilli flakes or Indian green chilli or a chopped jalapenos<br />
One small firm tomato, chopped fine<br />
Juice of half a lime</span><span class="Apple-style-span" style="background-color: white; font-family: Verdana, Geneva, sans-serif;">Chopped fresh coriander leaves</span></span><span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="background-color: white; font-family: Verdana, Geneva, sans-serif;"> Salt and pepper to taste.</span></span><br />
<span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="background-color: white; font-family: Verdana, Geneva, sans-serif;"><br />
</span></span><br />
<span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="background-color: white; font-family: Verdana, Geneva, sans-serif;"><b>Method</b></span></span><br />
<span class="Apple-style-span" style="background-color: white; font-family: Verdana, Geneva, sans-serif;"><span class="Apple-style-span" style="color: #660000;"><br />
</span></span><br />
<span class="Apple-style-span" style="background-color: white; font-family: Verdana, Geneva, sans-serif;"><span class="Apple-style-span" style="color: #660000;">Cut the lime and squeeze the juice into a bowl</span></span><br />
<span class="Apple-style-span" style="background-color: white; font-family: Verdana, Geneva, sans-serif;"><span class="Apple-style-span" style="color: #660000;"><br />
</span></span><br />
<span class="Apple-style-span" style="background-color: white; font-family: Verdana, Geneva, sans-serif;"><span class="Apple-style-span" style="color: #660000;">Chop the onions/shallots and add them to the lemon juice , add some salt and let it rest.</span></span><br />
<span class="Apple-style-span" style="background-color: white; font-family: Verdana, Geneva, sans-serif;"><span class="Apple-style-span" style="color: #660000;"><br />
</span></span><br />
<span class="Apple-style-span" style="background-color: white; font-family: Verdana, Geneva, sans-serif;"><span class="Apple-style-span" style="color: #660000;">Chop the tomato and add to the above mixture.</span></span><br />
<span class="Apple-style-span" style="background-color: white; font-family: Verdana, Geneva, sans-serif;"><span class="Apple-style-span" style="color: #660000;"><br />
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<span class="Apple-style-span" style="background-color: white; font-family: Verdana, Geneva, sans-serif;"><span class="Apple-style-span" style="color: #660000;"><br />
</span></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-tSrkkurAAgg/TlTli-pVsTI/AAAAAAAAB9s/dvOlWWtpMLQ/s1600/012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #660000;"><img border="0" height="300" src="http://1.bp.blogspot.com/-tSrkkurAAgg/TlTli-pVsTI/AAAAAAAAB9s/dvOlWWtpMLQ/s400/012.JPG" width="400" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #660000;"><br />
</span></div><span class="Apple-style-span" style="background-color: white; font-family: Verdana, Geneva, sans-serif;"><span class="Apple-style-span" style="color: #660000;">Cut the Avocados with a knife all around the seed... It will split into half when you gently twist the knife (cut length-wise). Remove seed, scoop out the green/pale yellow flesh with a spoon and place in a bowl. Mash well with a spoon or a fork.<br />
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<br />
Mix with onion /tomato mixture and salt and pepper. Add lime juice if necessary<br />
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Serve with tortilla chips, toasted bread pieces or a chapati....</span></span><br />
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<span class="Apple-style-span" style="background-color: white; font-family: Verdana, Geneva, sans-serif;"><span class="Apple-style-span" style="color: #660000;">Isnt that easy way to make a dip so yummy.... Ciao.</span></span><br />
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</div>Shubhahttp://www.blogger.com/profile/05547907598306378354noreply@blogger.com3tag:blogger.com,1999:blog-7487701045425755942.post-63352027549568115122011-07-06T00:02:00.000-07:002011-07-06T00:02:16.902-07:00Baby Corn N Aloo Tikkis/ baby corn and potato cutlets<div dir="ltr" style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="color: #351c75;">This is a quick snack recipe. The ingredients and method are extremely simple and it is best served hot on a rainy day with a big cup of Elachi Chai (tea)</span><br />
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<span class="Apple-style-span" style="color: #351c75;"><b>BABY CORN N ALOO TIKKIS:</b></span><br />
<span class="Apple-style-span" style="color: #351c75;">This recipe is to make about 10 to 15 tikkis depending on the size of the tikkis.</span><br />
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<span class="Apple-style-span" style="color: #351c75;"><b>Ingredients<span class="Apple-style-span" style="font-size: large;">:</span></b></span><br />
<span class="Apple-style-span" style="color: #351c75;">8 medium sized potatoes</span><br />
<span class="Apple-style-span" style="color: #351c75;">10 baby corn cobs</span><br />
<span class="Apple-style-span" style="color: #351c75;">salt to taste</span><br />
<span class="Apple-style-span" style="color: #351c75;">red chilli powder to taste</span><br />
<span class="Apple-style-span" style="color: #351c75;">jeera/cumin powder 1 tsp</span><br />
<span class="Apple-style-span" style="color: #351c75;">garam masala - 1 or 2 tsps</span><br />
<span class="Apple-style-span" style="color: #351c75;">dhaniya /corianer powder - 1tsp</span><br />
<span class="Apple-style-span" style="color: #351c75;">butter/olive oil to shallow fry the tikkis.</span><br />
<span class="Apple-style-span" style="color: #351c75;">Cheese slices , Boondi and Tomato sauce for garnishing.</span><br />
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<span class="Apple-style-span" style="color: #351c75;"><b>Method:</b></span><br />
<span class="Apple-style-span" style="color: #351c75;">Wash and boil the potatoes in a pressure cooker . They should be cooked really well. </span><br />
<span class="Apple-style-span" style="color: #351c75;">Chop the baby corn cobs . </span><br />
<span class="Apple-style-span" style="color: #351c75;">Peel the potatoes mash them to a paste.</span><br />
<span class="Apple-style-span" style="color: #351c75;">Add the chopped corn cobs and all the above mentioned ingredients excep the butter.</span><br />
<span class="Apple-style-span" style="color: #351c75;">Mix well and make round but flat tikkis. </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-hW5-D0Co1c4/ThQG3NbpjuI/AAAAAAAAB5M/L7KU9nlOdC4/s1600/003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #351c75;"><img border="0" height="240" src="http://1.bp.blogspot.com/-hW5-D0Co1c4/ThQG3NbpjuI/AAAAAAAAB5M/L7KU9nlOdC4/s320/003.JPG" width="320" /></span></a></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #351c75;">Tikkis ready to be served </span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #351c75;"><br />
</span></div><span class="Apple-style-span" style="color: #351c75;">Cook them well on both side on a flat girdle/or tawa with little butter or oil . Turn each on the other side when one side turns golden brown.</span><br />
<span class="Apple-style-span" style="color: #351c75;">Serve hot after garnishing with tomato sauce, cheese slice and Boondi. </span><br />
<span class="Apple-style-span" style="color: #351c75;">Green/Mint chutney acts as a great companion to this. </span><br />
</div>Shubhahttp://www.blogger.com/profile/05547907598306378354noreply@blogger.com3tag:blogger.com,1999:blog-7487701045425755942.post-16191527017032570912011-07-05T23:47:00.000-07:002011-07-05T23:47:24.099-07:00English Trifle<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="font-size: large;">Trifle</span> is a dessert dish made from thick (or often solidified) custard, fruit, sponge cake, fruit juice or gelatin, and whipped cream. These ingredients are usually arranged in layers with fruit and sponge on the bottom, and custard and cream on top. This is exact copy from wikipedia . Well cannot write any other ways either it is exactly so. Best part about this dessert is it have have anything as a layer and taste good always. I made this yesterday for my older one's birthday and most kids asked me if I could make it for their Birthdays as well. I take it that it was a big hit with kids.</span><br />
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<span class="Apple-style-span" style="color: #660000;">Basically Trifle is all about layering all the tasty stuff together.</span><br />
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<span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="font-size: large;">Sponge Cake</span> : Bake simple vanilla sponge cake or buy about 250 gms.</span><br />
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<span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="font-size: large;">Jelly : </span>I used WEIKFIELD Jelly Mix. Banana and Strawberry flavours. This pack has two pouches. Mix them in dry bowl and add half litre of boiling water . Mix well till the crystals dissolve and then let it to set.</span><br />
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<span class="Apple-style-span" style="color: #660000; font-size: large;">Custard</span><span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="font-size: large;"> </span>: I used Brown and Polson. Dissolve about 4 heaps of custard powder in cold water make a paste without lumps. Boil a Litre of milk with three spoons of sugar and add this paste and cook for about five minutes. Let it set into a thick paste. </span><br />
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<span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="font-size: large;">Cream:</span> The best way is to used whipped cream. Since i didn't have it I just replaced it with vanilla ice cream which i whipped with spoon. It just looked (tasted as well) fine.</span><br />
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<span class="Apple-style-span" style="color: #660000;"><span class="Apple-style-span" style="font-size: large;">Fruits </span>: Usual English trifle has Raspberries or Strawberries . I used some tutti frutti, cherries, apples and grapes for decoration. </span><br />
<span class="Apple-style-span" style="color: #660000;">You can use the Can of preserved fruits instead. Pineapple is great with the sponge cake.</span><br />
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<span class="Apple-style-span" style="color: #660000; font-size: large;">Method:</span><br />
<span class="Apple-style-span" style="color: #660000;">The layers begin with Sponge cake.</span><br />
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<span class="Apple-style-span" style="color: #660000;">1.Cut the sponge cake into one inch thick slices.</span><br />
<a href="http://3.bp.blogspot.com/-SoQfWXIO3Eg/ThQDMYLiXLI/AAAAAAAAB5I/dqCArbxQ-Hs/s1600/page.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="color: #660000;"><img border="0" height="320" src="http://3.bp.blogspot.com/-SoQfWXIO3Eg/ThQDMYLiXLI/AAAAAAAAB5I/dqCArbxQ-Hs/s320/page.jpg" width="320" /></span></a><span class="Apple-style-span" style="color: #660000;">arrange them as the base layer of the trifle. </span><br />
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<span class="Apple-style-span" style="color: #660000;">2.Prepare the jelly. Pour the hot jelly on the sponge cakes and let it set for some time.</span><br />
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<span class="Apple-style-span" style="color: #660000;">3. Prepare the custard and let it set. Meanwhile cut the fruits to decorate ( or to add as a layer in between the cream and custard)</span><br />
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<span class="Apple-style-span" style="color: #660000;">4. Once the Spongecake soaks up the jelly and it is set the next layer can be place. By now the custard also would be ready to be poured as a layer.</span><br />
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<span class="Apple-style-span" style="color: #660000;">5. Now you can either add a fruit layer or a layer of crumbled biscuits according to your taste or a layer of jelly if you are very fond of jelly.</span><br />
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<span class="Apple-style-span" style="color: #660000;">6. The final layer is the thick whipped cream</span><br />
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<span class="Apple-style-span" style="color: #660000;">7. Decorate your Trifle with fruits of your choice and the set jelly. Add a dash of strawberry syrup if you like</span><br />
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<span class="Apple-style-span" style="color: #660000;">8. Let it set well in the refrigerator for a couple of hours and serve chilled.</span><br />
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</div>Shubhahttp://www.blogger.com/profile/05547907598306378354noreply@blogger.com3tag:blogger.com,1999:blog-7487701045425755942.post-60693367258169283442011-06-10T20:26:00.000-07:002011-06-10T20:26:46.200-07:00Aloo Parathas - Potato filling in Flat bread<div dir="ltr" style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="color: #660000; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Cooking new dishes and updating the blog has taken a backseat with painting coming in between .I will for s more time I think it will be quick recipe updates till I get into the mood of trying again.</span><br />
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<span class="Apple-style-span" style="color: #660000; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Aloo Paratha is a family favourite and thanks to a friend of who gave me the perfect way to make it. Being the easiest to make without too much of prior preparation this is a great breakfast/lunch or dinner dish. Best part is it tastes as great with simple curd and pickle as it does with Palak Paneer. </span><br />
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</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-aaBXiByfuas/TfLc6hwkPhI/AAAAAAAAB44/1GlDlJTMGLQ/s1600/017.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #660000; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><img border="0" height="262" src="http://3.bp.blogspot.com/-aaBXiByfuas/TfLc6hwkPhI/AAAAAAAAB44/1GlDlJTMGLQ/s320/017.JPG" width="320" /></span></a></div><span class="Apple-style-span" style="color: #660000; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
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<span class="Apple-style-span" style="color: #660000; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Here is the recipe of my method of <b><span class="Apple-style-span" style="font-size: large;">Aloo paratha.</span></b></span><br />
<b><span class="Apple-style-span" style="color: #660000; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Ingredients for the Dough:</span></b><br />
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<span class="Apple-style-span" style="color: #660000; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">3 cups of Whole wheat flour</span><br />
<span class="Apple-style-span" style="color: #660000; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">2 spoons of oil</span><br />
<span class="Apple-style-span" style="color: #660000; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">salt to taste</span><br />
<span class="Apple-style-span" style="color: #660000; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1/2 cup milk</span><br />
<span class="Apple-style-span" style="color: #660000; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">and enough water to mix the dough.</span><br />
<span class="Apple-style-span" style="color: #660000; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Mix all the above ingredients and make a tight dough and keep it aside for about 30 minutes . Meanwhile prepare the stuffing.Knead the dough well so that it is soft and spread easily.</span><br />
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<b><span class="Apple-style-span" style="color: #660000; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Ingredients for the stuffing:</span></b><br />
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<span class="Apple-style-span" style="color: #660000; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">6-8 medium sized potatoes</span><br />
<span class="Apple-style-span" style="color: #660000; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">salt to taste</span><br />
<span class="Apple-style-span" style="color: #660000; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 tsp turmeric powder</span><br />
<span class="Apple-style-span" style="color: #660000; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1/2 tsp dry mango powder (amchur)</span><br />
<span class="Apple-style-span" style="color: #660000; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 tsp red chilli powder /garam masala powder</span><br />
<span class="Apple-style-span" style="color: #660000; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">1 spoon butter</span><br />
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<span class="Apple-style-span" style="color: #660000; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Boil the potaoes in a pressure cooker . Peel and mash to a fine paste mix all the above ingredients and keep aside covered.</span><br />
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<b><span class="Apple-style-span" style="color: #660000; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;">Method:</span></b><br />
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<span class="Apple-style-span" style="color: #660000; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Take the dough and divide into tiny lemon sized balls of the. Take two of them and roll them out to the size of the palm. Smear some oil on of these tiny rotis and spread the filling evenly with the help of spoon .Place the other on top and lock the edges with your fingers.(will post some pictures soon).</span><br />
<span class="Apple-style-span" style="color: #660000; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Now use some dry flour for dusting and roll this roti out to a bigger paratha. </span><br />
<span class="Apple-style-span" style="color: #660000; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Heat the flat girdle (tava) and cook the paratha on both sides with butter/ghee to a golden colour</span><br />
<span class="Apple-style-span" style="color: #660000; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">I am sure you will like the taste . Try and let me know.</span><br />
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<span class="Apple-style-span" style="color: #660000; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif; font-size: large;"><b>Few pictures of my glass paintings:</b></span><br />
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<div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #660000; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><a href="http://3.bp.blogspot.com/-yLydR4rfW7E/TfLedqITj8I/AAAAAAAAB48/FrQ7z_6wY0E/s1600/035.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="209" src="http://3.bp.blogspot.com/-yLydR4rfW7E/TfLedqITj8I/AAAAAAAAB48/FrQ7z_6wY0E/s320/035.JPG" width="320" /></a> </span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #660000; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #660000; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Warli on Glass </span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #660000; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
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</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-ItRN4J16vCw/TfLer7LaUYI/AAAAAAAAB5A/-rjs9Mf-aC0/s1600/020.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #660000; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><img border="0" height="320" src="http://1.bp.blogspot.com/-ItRN4J16vCw/TfLer7LaUYI/AAAAAAAAB5A/-rjs9Mf-aC0/s320/020.JPG" width="240" /></span></a></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #660000; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">KATHA KALI</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #660000; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #660000; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Acrylic paints on Glass</span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #660000; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Reverse Glass painting.</span></div><span class="Apple-style-span" style="color: #660000; font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
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</div>Shubhahttp://www.blogger.com/profile/05547907598306378354noreply@blogger.com3tag:blogger.com,1999:blog-7487701045425755942.post-3784090729425943372011-04-24T23:57:00.000-07:002011-04-25T00:02:29.103-07:00Mysore Set Dosa<div dir="ltr" style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">I havent been regular in updating the blog these days. I do not have any excuse but my love has been glass painting . Cooking to a back seat till my friend took me to this small clean place where they made only Dosas.. The most amazing of all was the Mysore Set dosa... A set has 3 fluffy yummy dosas with kurma and chutney. I had to find a good recipe and after a lot of trial , My husband's Aunt had the perfect recipe. This was our breakfast today morning, incomplete without the kurma, but my <a href="http://coloursofnomadiclife.blogspot.com/2009/12/jhatphat-sambar.html">Jhatphat Sambar</a> was good enough.</span><br />
<span class="Apple-style-span" style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;"><b><i>MYSORE SET DOSE/DOSA</i></b></span><br />
<span class="Apple-style-span" style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">These dosas are not crisp like masala dosas, They are ideal for kids and people who enjoy soft dosas.</span><br />
<span class="Apple-style-span" style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;"><b>Ingredients</b>:</span><br />
<span class="Apple-style-span" style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">1 Cup Rice</span><br />
<span class="Apple-style-span" style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">1/2 Cup Urad Dal/Black Gram split</span><br />
<span class="Apple-style-span" style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">1/2tbsp Methi/Fenugreek seeds</span><br />
<span class="Apple-style-span" style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">1/2tbsp Bengal Gram</span><br />
<span class="Apple-style-span" style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">1/2Cup Avalakki/Flattened Rice</span><br />
<span class="Apple-style-span" style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">1/2 Cup Cooked Rice</span><br />
<span class="Apple-style-span" style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">1tsp sugar</span><br />
<span class="Apple-style-span" style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">Oil for roasting</span><br />
<span class="Apple-style-span" style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">Salt to taste</span><br />
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<div style="text-align: center;"><span class="Apple-style-span" style="color: #cc0000; font-family: Georgia, 'Times New Roman', serif; font-size: large;"><b>Set dosa </b></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-wvVMDrU64n4/TbUaojjU4BI/AAAAAAAAB3A/HyidQu1vL3E/s1600/014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-wvVMDrU64n4/TbUaojjU4BI/AAAAAAAAB3A/HyidQu1vL3E/s320/014.JPG" width="320" /></a></div><span class="Apple-style-span" style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;"><br />
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<span class="Apple-style-span" style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;"><b>Method:</b></span><span class="Apple-style-span" style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;"> </span><br />
<span class="Apple-style-span" style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;"> Soak one cup of dosa rice, Urad Dal, Methi and Bengal Gram for 4 to 6 hours</span><br />
<a href="http://4.bp.blogspot.com/-wvVMDrU64n4/TbUaojjU4BI/AAAAAAAAB3A/HyidQu1vL3E/s1600/014.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">Soak Avalakki just for about 5 to 10 before grinding. Grind Rice, Urad Dal, Methi( fenugreek), Avalakki (poha/rice flakes), Cooked Rice and Bengal Gram to a fine batter. Use little water.Let this batter overnight to ferment. Add Sugar and Salt to the batter and mix well. Heat the tava and pour a ladleful of batter thickly in a circular shape . It is a bit fluffy so not really to worry about the thickness. pour little oil around the dosa and cover for a minute. Turn over and cook for another half a minute.</span></a><br />
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<span class="Apple-style-span" style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">serve with coconut/coriander/mint chuntey and Kurma/<a href="http://coloursofnomadiclife.blogspot.com/2009/12/jhatphat-sambar.html">Jhatphat sambar</a>.</span><br />
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<span class="Apple-style-span" style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;"><b>Coriander - Mint chutney..</b></span><br />
<span class="Apple-style-span" style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">This basic chutney is perfect as a sauce for samosas or spread of a sandwich. But it acts pretty good for dosas too with a little change.</span><br />
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<span class="Apple-style-span" style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;"><b>Ingredients:</b></span><br />
<span class="Apple-style-span" style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">1 bunch fresh mint</span><br />
<span class="Apple-style-span" style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">2 small bunches of coriander</span><br />
<span class="Apple-style-span" style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">1 clove of garlic (optional)</span><br />
<span class="Apple-style-span" style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">1" piece of ginger</span><br />
<span class="Apple-style-span" style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">2 green chillies</span><br />
<span class="Apple-style-span" style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">1 tsp sugar (optional)</span><br />
<span class="Apple-style-span" style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">2 tsp of scraped coconut</span><br />
<span class="Apple-style-span" style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">1 tsp Jeera (cumin seeds)</span><br />
<span class="Apple-style-span" style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">salt to taste.</span><br />
<span class="Apple-style-span" style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;"><b>Method:</b></span><br />
<span class="Apple-style-span" style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">Wash the leaves of mint and coriander thoroughly and discard the thick stalks. chop finely</span><br />
<span class="Apple-style-span" style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">peel the garlic and cut ginger wash these too.</span><br />
<span class="Apple-style-span" style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">Grind them with all the above ingredients to a coarse or smooth paste as per taste.</span><br />
<span class="Apple-style-span" style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">Serve with set dosa.</span><br />
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<span class="Apple-style-span" style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">Let me know when you try it out. </span><br />
<span class="Apple-style-span" style="color: #0c343d; font-family: Georgia, 'Times New Roman', serif;">Ciao.</span><br />
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</div>Shubhahttp://www.blogger.com/profile/05547907598306378354noreply@blogger.com3tag:blogger.com,1999:blog-7487701045425755942.post-68017906826817799222011-01-06T03:29:00.000-08:002011-01-06T03:29:16.633-08:00Surialachi Wadi / Khandvi<div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #660000;">It was a busy December and before I realised it was the new year. Wishing you all a very happy 2011.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #660000;">A few of us had a breakfast together this morning and one lady had made what she called <b>Surliachi wadi</b>..It was delicious and I indulged with more than 3 pieces of it. it was yummy and after some browsing on the net got the recipe and the Gujarati name <b><i>Khandvi.</i></b></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #660000;">I was always under the impression ( by seeing) that <b><i>khandvi</i></b> was a very difficult dish to make, but I got it right the first attempt. I do not claim it as the best tasting but I am sure I will master it with more tries. </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #660000;">here is the recipe for you.(how I made) . Then I realised I had missed the buttermilk. But I don't think it made any change to the dish .Girls loved it, so it is going to be a regular affair at my place now.</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #660000;"><br />
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</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #660000;"> <a href="http://3.bp.blogspot.com/_nSBzNcX7cnc/TSWjcLP9dUI/AAAAAAAABzM/psI_VI-53Yo/s1600/043.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/_nSBzNcX7cnc/TSWjcLP9dUI/AAAAAAAABzM/psI_VI-53Yo/s400/043.JPG" width="400" /></a></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #660000;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #660000; font-size: large;"><b>Ingredients:</b></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #660000;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #660000;"><b>for the sheets:</b></span></div><div class="" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #660000;">One cup Besan /Chick pea flour</span></div><div class="" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #660000;">2 cups of water/buttermilk</span></div><div class="" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #660000;">a pinch of turmeric </span></div><div class="" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #660000;">salt to taste.</span></div><div class="" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #660000;"><br />
</span></div><div class="" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #660000;"><b>for the filling:</b></span></div><div class="" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #660000;">grated coconut</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #660000;">chopped coriander</span></div><div class="" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #660000;">2tsp oil</span></div><div class="" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #660000;">a pinch of asafoetida/hing</span></div><div class="" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #660000;">one spoon finely chopped green chillies (optional)</span></div><div class="" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #660000;">1 tsp mustard seeds</span></div><div class="" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #660000;">few curry leaves</span></div><div class="" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #660000;"><br />
</span></div><div class="" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #660000;"><br />
</span></div><div class="" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #660000; font-size: large;"><b>Method:</b></span></div><div class="" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #660000;">In a bowl sieve and mix the besan,salt and turmeric. Add half a glass of water and form a batter without lumps.</span></div><div class="" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #660000;">In a kadai, add the one and half cup of water some salt and turmeric for colour and let it come to a boil. then add the besan paste and keep stirring till the raw smell and taste are gone.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_nSBzNcX7cnc/TSWi37xjMFI/AAAAAAAABy8/gP3GGsiQx9s/s1600/026.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #660000;"><img border="0" height="300" src="http://4.bp.blogspot.com/_nSBzNcX7cnc/TSWi37xjMFI/AAAAAAAABy8/gP3GGsiQx9s/s400/026.JPG" width="400" /></span></a></div><div class="" style="clear: both; text-align: left;"></div><div class="" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #660000;">Take ladle ful of the cooked batter and spread thin layers on plates. Spread on as many as you can.</span></div><br />
<div class="" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #660000;">Let it cool for about 10 minutes.</span></div><div class="" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #660000;"><br />
</span></div><div class="" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #660000;"> To make the tempering heat oil in a pan,when it is hot splutter the mustard seeds, add green chillies (optional),curry leaves and asafoetida.mix this with the grated coconut and coriander. Spread on the sheets which are cold now and then cut into thin strips. </span></div><div class="" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #660000;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_nSBzNcX7cnc/TSWi6wd6VbI/AAAAAAAABzA/DF9POARU5tQ/s1600/030.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #660000;"><img border="0" height="258" src="http://1.bp.blogspot.com/_nSBzNcX7cnc/TSWi6wd6VbI/AAAAAAAABzA/DF9POARU5tQ/s400/030.JPG" width="400" /></span></a></div><div class="" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #660000;"><br />
</span></div><div class="" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #660000;">Slowly roll the strips and place them on the plate to be served.</span></div><div class="" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #660000;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_nSBzNcX7cnc/TSWjWh1BuiI/AAAAAAAABzE/6fqBsDDGI_w/s1600/032.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #660000;"><img border="0" height="400" src="http://1.bp.blogspot.com/_nSBzNcX7cnc/TSWjWh1BuiI/AAAAAAAABzE/6fqBsDDGI_w/s400/032.JPG" width="390" /></span></a></div><div class="" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #660000;">The tempering is usually done later but I felt it gave a better taste to mix with the coconut.</span></div><div class="" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #660000;">Serve with Tomato Sauce or Mint Chutney. It is tasty even without the chutneys.</span></div><div class="" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #660000;"><br />
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</span></div><div class="" style="clear: both; text-align: left;"><a href="http://2.bp.blogspot.com/_nSBzNcX7cnc/TSWjZuPut4I/AAAAAAAABzI/6IyDhxDOpbY/s1600/041.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: #660000;"><img border="0" height="300" src="http://2.bp.blogspot.com/_nSBzNcX7cnc/TSWjZuPut4I/AAAAAAAABzI/6IyDhxDOpbY/s400/041.JPG" width="400" /></span></a></div><div class="" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #660000;"><br />
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</span></div><div class="" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #660000;"><b>Points to note:</b></span></div><div class="" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #660000;">The layers can be very thin, they taste better when thin.</span></div><div class="" style="clear: both; text-align: left;"><span class="Apple-style-span" style="color: #660000;">The filling can be avoided if you do not like coconut j</span><span class="Apple-style-span" style="color: #660000;">ust add the tadka(tempering) of mustard and asafoetida.</span><br />
<span class="Apple-style-span" style="color: #660000;">Make this dish when you have time , the besan needs constant stirring and can get burnt in the bottom. </span><br />
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<span class="Apple-style-span" style="color: #660000;">Caio till next time. </span></div>Shubhahttp://www.blogger.com/profile/05547907598306378354noreply@blogger.com3