tag:blogger.com,1999:blog-28376483639631519882024-02-06T21:48:24.685-08:00Indulge in food the simple wayAnonymoushttp://www.blogger.com/profile/17275676736718594037noreply@blogger.comBlogger54125tag:blogger.com,1999:blog-2837648363963151988.post-75584371335045634112014-08-12T08:25:00.000-07:002014-08-12T08:25:52.632-07:00<div dir="ltr" style="text-align: left;" trbidi="on">
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<i><span style="font-family: Verdana,sans-serif;"> </span></i></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHcM22yE8Z7FkFQwHOTw8kfcrNKAcDLKPKsUAJyN24M99pc-yS0p6mFGk3ZnUelNJQu1__0gWGsC-OBgPhaBXLIF_M0Wf3YGnK900E81lZ0VsTAuo2WPL9dx7HLm0aoxby4LnDqxUvCfg/s1600/$5655E991C6F3B04C.bmp" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHcM22yE8Z7FkFQwHOTw8kfcrNKAcDLKPKsUAJyN24M99pc-yS0p6mFGk3ZnUelNJQu1__0gWGsC-OBgPhaBXLIF_M0Wf3YGnK900E81lZ0VsTAuo2WPL9dx7HLm0aoxby4LnDqxUvCfg/s1600/$5655E991C6F3B04C.bmp" height="89" width="640" /></a><i><span style="font-family: Verdana,sans-serif;"> </span></i></div>
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<span style="color: #f4cccc;"><i><span style="font-family: Verdana,sans-serif;">Friends, I have moved from blogger to Word Press and got my own website. Please follow me now on </span></i></span></h2>
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<a href="http://shriscookbook.com/" target="_blank">http://shriscookbook.com/</a></h2>
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<span style="color: #f4cccc;">Thanks :)</span></h2>
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Anonymoushttp://www.blogger.com/profile/17275676736718594037noreply@blogger.com0tag:blogger.com,1999:blog-2837648363963151988.post-86668280151723049472014-07-13T00:05:00.001-07:002014-07-13T00:54:12.309-07:00<div dir="ltr" style="text-align: left;" trbidi="on">
<h2 style="text-align: center;">
<span style="font-size: large;">Macaroni in Béchamel sauce</span></h2>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNtIxYfU3C-iYdlM4dplvlXzsrXKHj8T9AVYw3S4gNbls2pss-vERBi8kdGsNLvB9Sa5MqAkdSMBTWVuIyPbw1PsH8S4tbyDPUNKa3lmpHcE28gFsJutYtd20PfNo1Gu7O-WUNlzA6-Xo/s1600/IMG_3703.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNtIxYfU3C-iYdlM4dplvlXzsrXKHj8T9AVYw3S4gNbls2pss-vERBi8kdGsNLvB9Sa5MqAkdSMBTWVuIyPbw1PsH8S4tbyDPUNKa3lmpHcE28gFsJutYtd20PfNo1Gu7O-WUNlzA6-Xo/s1600/IMG_3703.JPG" height="426" width="640" /></a></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Macaroni/Pasta is a most welcoming dish at my home and i generally make it for weeknight dinners. Also this dish screams of comfort!! I have not met anyone who does not like it. Just like there are no defined rules and lines for comfort, there is no hard and fast rule for how people make their Mac n Cheese. Make the classic macaroni with just cheese or spice it up with tomato sauce and some veggies you love.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Béchamel sauce is my most favorite sauce of all times. Its versatile and is used as the base for other sauces. Pair it with vegetables or turn it into a creamy casserole or ladle it over grilled chicken, it tastes yumm.</span><br />
<br />
<span style="font-size: large;">Get into the kitchen now and bake some yumm mac and cheese and feel good, really good :) </span><br />
<br />
<span style="font-size: large;">Ingredients</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Macaroni- 1 cup</span><br />
<span style="font-size: large;">Oil- 1/2 tsp </span><br />
<span style="font-size: large;">Salt - 1 tsp<br />Butter - 2 tsp</span><br />
<span style="font-size: large;">All purpose flour(maida) 2 tsp</span><br />
<span style="font-size: large;">Milk - 1 1/2 cup (boiled and cooled)<br />Cheese - 1/2 cup (use mozzarella/amul cheese cubes)<br />Salt and pepper powder to taste</span><br />
<span style="font-size: large;">Oregano/mixed herbs (Optional)</span><br />
<span style="font-size: large;">Chilli flakes (optional)</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Method:-</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">In a wide pan, bring water to boil with some salt and oil and add the pasta and cook till the macaroni is al dente.( Not too soft or too firm) Stir slowly in between to prevent the pasta from sticking together. After it is cooked, drain it in a colander and drizzle some oil and keep it aside. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">In a non stick pan melt butter, simmer and add maida stirring continuously. Saute till it changes color slightly. Then add 1/2 cup of milk and stir continuously with a whisk to prevent formation of lumps.<br /><br />When it starts thickening, add the remaining milk gradually stirring continuously with the whisk.<br /> </span><br />
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx5QISsu2YLINISEPYdxjVMVQLMTAlz05A3SkdZYaPVKOQuYr6tK-fe0sEk7hCfZGUA8TMYxPnLUmZ-oCCIDMvw6eO_PxaTC2j9VfeEve51rYzssd89saOXxuy71oL1t58lPUb7-Cso3g/s1600/IMG_3695.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx5QISsu2YLINISEPYdxjVMVQLMTAlz05A3SkdZYaPVKOQuYr6tK-fe0sEk7hCfZGUA8TMYxPnLUmZ-oCCIDMvw6eO_PxaTC2j9VfeEve51rYzssd89saOXxuy71oL1t58lPUb7-Cso3g/s1600/IMG_3695.JPG" height="426" width="640" /></a></span></div>
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<span style="font-size: large;">Add some cheese, salt, pepper, chilli flakes and herbs to taste.Cook for another few minutes, till it thickens slightly and remove from flame. If it is too thick, add the water reserved while cooking pasta and heat again.</span><br />
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<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHXpHspS_39y6M5TnZ7XCbY-GD8QbjclGV1r8anZO0dqunObtCNyc4sWj0F30AX1JpULztA1hh56xQm03gSxd7rEq9st5qvBmsboe8bWiDEEkPDYR7BC__gu9lUDHfoyLip3ZcmzlZud8/s1600/IMG_3697.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHXpHspS_39y6M5TnZ7XCbY-GD8QbjclGV1r8anZO0dqunObtCNyc4sWj0F30AX1JpULztA1hh56xQm03gSxd7rEq9st5qvBmsboe8bWiDEEkPDYR7BC__gu9lUDHfoyLip3ZcmzlZud8/s1600/IMG_3697.JPG" height="426" width="640" /></a></span></div>
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<span style="font-size: large;">Turn off the flame and add the macaroni in the sauce and mix it evenly. </span><br />
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<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjOgEkBpZYpbHgCoI9eopVL_RYg6K9lYqV0yLboWQ04CDg_mptm8xRlUMRy1cZxsTcMMCTLfmNK-z30qlFzKRe1QIlkM4beyyFz8Kit-7xF6qHU2riFI1zzz1xF1odetpGhYSnbhpOvRQ/s1600/IMG_3699.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjOgEkBpZYpbHgCoI9eopVL_RYg6K9lYqV0yLboWQ04CDg_mptm8xRlUMRy1cZxsTcMMCTLfmNK-z30qlFzKRe1QIlkM4beyyFz8Kit-7xF6qHU2riFI1zzz1xF1odetpGhYSnbhpOvRQ/s1600/IMG_3699.JPG" height="426" width="640" /></a></span></div>
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<span style="font-size: large;">Meanwhile preheat the oven for 180 degree C</span> <br />
<br />
<span style="font-size: large;">Transfer macaroni is a glass bowl and layer cheese all over the macaroni and bake it for about 10 minutes. If you do not have an oven, top macaroni with grated cheese and leave it to simmer for 5 minutes and serve hot.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV-jbJeeQR9fy9sCfSc2pxpDdGRmOc_Dl7A6mkdRomvI0rp81DQIQO9Ug-NGVuoPoE-ye77EYpHC8OXTwdsjZEPKXXnU0KYIKRE_aZ0Q5qwt6SnH2OSpvbPe1mIBNMOiLM8cBpYu12lbQ/s1600/IMG_3700.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgV-jbJeeQR9fy9sCfSc2pxpDdGRmOc_Dl7A6mkdRomvI0rp81DQIQO9Ug-NGVuoPoE-ye77EYpHC8OXTwdsjZEPKXXnU0KYIKRE_aZ0Q5qwt6SnH2OSpvbPe1mIBNMOiLM8cBpYu12lbQ/s1600/IMG_3700.JPG" height="426" width="640" /></a></div>
<span style="font-size: large;"> </span>
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Anonymoushttp://www.blogger.com/profile/17275676736718594037noreply@blogger.com2tag:blogger.com,1999:blog-2837648363963151988.post-21252578806056311832014-06-28T20:55:00.000-07:002014-06-28T20:55:28.658-07:00<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;"> </span></h2>
<h2 style="text-align: center;">
<span style="font-size: large;">Choco-Vanilla marble cake</span></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrNlf99wEz8E79f32WgdT65Wk8qKacSz_2sl3oPJdU03Bto1kj2UV91qBCjr-qC5-Xnfv-pPdexJYeW2Y3MvGCiiy1Gy-Yd4jtprzfrU6hprDN4fxyZBMROXqHlNdopUsH0w7NO1wSjNM/s1600/IMG_3675-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrNlf99wEz8E79f32WgdT65Wk8qKacSz_2sl3oPJdU03Bto1kj2UV91qBCjr-qC5-Xnfv-pPdexJYeW2Y3MvGCiiy1Gy-Yd4jtprzfrU6hprDN4fxyZBMROXqHlNdopUsH0w7NO1wSjNM/s1600/IMG_3675-001.JPG" height="426" width="640" /></a></div>
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<span style="font-size: large;"></span></div>
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<br />
<span style="font-size: large;">Marble cake is a classic teatime treat, its easy to prepare and also wonderful to look at!! Two cake batters are poured alternatively in the middle of the cake pan and it is then blended slightly with a knife or tooth pick to create a marble pattern. This creates a striped pattern similar to the Zebra.</span><br />
<br />
<span style="font-size: large;">The choco and vanilla layers fascinated me from childhood days. You can add different flavors to the same recipe. I once made an orangle chocolate marble cake and that was yumm too. Its like a double treat, you can enjoy both the flavors in a
single bite. This recipe is also very easy to put together and can be prepared anytime as a quick evening snack or even for an elaborate special occasion.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Baking a cake may look like a tedious job, but trust me it just needs little patience and correct measurements, also the lovely smell it leaves in your kitchen for days makes all the effort totally worth it :)</span><br />
<span style="font-size: large;"><br /></span>
<u><span style="font-size: large;">Ingredients:-</span></u><br />
<br />
<span style="font-size: large;">Maida- 2 cups<br />Sugar- 1 cup</span><br />
<span style="font-size: large;">Vegetable Oil- 1 cup<br />Milk- 1 cup<br />Eggs - 4<br />Vanilla Essence- 1 tsp<br />Baking Powder- 3 tsp<br />Cocoa Powder- 3 tsp</span><br />
<span style="font-size: large;">Baking soda- Pinch</span><br />
<span style="font-size: large;">Handful of Choco chips (Optional)</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Method:-</span><br />
<br />
<span style="font-size: large;">Begin by pre-heating the oven to 180 C.</span><br />
<br />
<span style="font-size: large;">Sift together maida, baking soda and baking powder in a bowl.</span><br />
<br />
<span style="font-size: large;">Take the eggs in a large mixing bowl and beat it nicely. Add the sugar, oil, vanilla extract and milk to this and whisk again to make a fluffy batter.</span><br />
<br />
<span style="font-size: large;">Slowly add maida into the wet mixture while mixing continuously using the cut and fold method until you get a smooth batter.</span><br />
<br />
<span style="font-size: large;">Divide the batter into two bowls. In one portion add the cocoa powder and mix thoroughly. In the other portion you can add choco chips for more flavour (Toss them in maida before adding them to the batter) This is optional, I like having some crunch in cakes. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">In a medium baking dish or a loaf pan grease the base with butter and
dust with flour.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEvLCP6bkJi3Jk418A-QPJZzZ8eEGtFCkoLh1Ke6ezEpchwSzBweLfXnyQ6GDMuDGFyPUhtKVZ8OvoGLCtkafVra71FQoEKbq7exD1m0XnNp1j9JSWfdfmu2jL9VVWof047kPnBkKRT6Q/s1600/CAKE.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEvLCP6bkJi3Jk418A-QPJZzZ8eEGtFCkoLh1Ke6ezEpchwSzBweLfXnyQ6GDMuDGFyPUhtKVZ8OvoGLCtkafVra71FQoEKbq7exD1m0XnNp1j9JSWfdfmu2jL9VVWof047kPnBkKRT6Q/s1600/CAKE.jpg" height="640" width="640" /></a></span></div>
<br />
<span style="font-size: large;">Now take about 1/4 cup of the vanilla batter and pour in the center of the cake pan, next pour the same amount (about 1/4 cup) of the brown chocolate batter on top of the vanilla batter and in the center of the pan. Repeat the process alternating the batter. The batter will spread creating the zebra print.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Using a knife or toothpick, swirl the batter to create a marbling effect.</span><br />
<br />
<span style="font-size: large;">Place the cake pan into the preheated oven and bake for 30 to 45
minutes until the tester when inserted into the cake comes out clean. </span><br />
<br />
<span style="font-size: large;">
</span><span style="font-size: large;">Once the cake is baked, remove from the oven and allow it to cool for at least 5 minutes before you an invert, cut and serve. </span><br />
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSe9PK6SlpbsKiudM712o3FJzdg55FCURnnR16OLcIbAiVdWNrvZOineInRwa7LMu95wXsgeHJ2SDvsy9khum266nsVngWgsPFBY0liRcLqZQormqHeiccL7un05zZCIKRwM5F_mtJLQ8/s1600/IMG_3666.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSe9PK6SlpbsKiudM712o3FJzdg55FCURnnR16OLcIbAiVdWNrvZOineInRwa7LMu95wXsgeHJ2SDvsy9khum266nsVngWgsPFBY0liRcLqZQormqHeiccL7un05zZCIKRwM5F_mtJLQ8/s1600/IMG_3666.JPG" height="426" width="640" /></a></span></div>
<br />
<span style="font-size: large;">
</span><span style="font-size: large;">Serve the delicious cake along with breakfast or as a tea time snack with a cup of coffee!!</span><br />
<br />
<span style="font-size: large;">*</span><span style="font-size: large;">While creating the marbling effect on the cake ensure
that it isn’t done too much, or else the chocolate flavor will dominate
the cake. </span></div>
Anonymoushttp://www.blogger.com/profile/17275676736718594037noreply@blogger.com1tag:blogger.com,1999:blog-2837648363963151988.post-73272697602827660432014-06-21T21:10:00.000-07:002014-06-21T21:10:02.293-07:00<div dir="ltr" style="text-align: left;" trbidi="on">
<h2 style="text-align: center;">
<span style="font-family: inherit;"><span style="font-size: large;"> </span></span></h2>
<h2 style="text-align: center;">
<span style="font-family: inherit;"><span style="font-size: large;">Chilli Garlic Hakka Noodles</span></span></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibGHiPkVwAolOX0faNB0U8PFGGQhCK-Pi7fQ6gvRzQrW9oFTj3pGNspAsxXVW6_YNU47jMBcegUllB11lggdhCP4zoZ_XCw6vDUDlp25kqZKoMULsx0jWOVdFutIsc70zdM4yPmjHZItk/s1600/IMG_3637.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibGHiPkVwAolOX0faNB0U8PFGGQhCK-Pi7fQ6gvRzQrW9oFTj3pGNspAsxXVW6_YNU47jMBcegUllB11lggdhCP4zoZ_XCw6vDUDlp25kqZKoMULsx0jWOVdFutIsc70zdM4yPmjHZItk/s1600/IMG_3637.JPG" height="426" width="640" /></a></div>
<span style="font-family: inherit;"><span style="font-size: large;"><br /></span></span>
<span style="font-family: inherit;"><span style="font-size: large;">If you love the aroma of fried garlic and the burnt veggies you are going to love this recipe! </span></span><br />
<br />
<span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-size: large;">Hakka Noodles are
quickly stir fried with a spicy Indian Chinese flavored sauce and
crunchy vegetables. You can add lot of variations to this recipe and
make your own favorite.</span></span> </span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;"><br /></span></span>
<span style="font-family: inherit;"><span style="font-size: large;">Chinese being a favorite kind of cuisine in our home, we cook a lot of noodles, fried rice and manchurian. This recipe is quick and insanely good :)</span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;"><br /></span></span>
<u><span style="font-family: inherit;"><span style="font-size: large;">Ingredients:-</span></span></u><br />
<span style="font-family: inherit;"><span style="font-size: large;"><br />Plain noodles 1 & 1/2 cup</span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;">Spring Onion/Carrots/Capsicum/Cabbage- a handful finely chopped </span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;">Chilli flakes- 2 tsp</span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;">Garlic- 5 to 6 </span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;">Pepper 1/2 tsp<br />Tomato chilli sauce- 2 tsp</span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;">Soya Sauce - 2 tsp </span></span>
<span style="font-family: inherit;"><span style="font-size: large;">Vinegar - 1 tsp or to taste<br />Salt as per taste<br />Olive Oil- 3 tsp </span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;"><br /></span></span>
<u><span style="font-family: inherit;"><span style="font-size: large;">Method:-</span></span></u><br />
<span style="font-family: inherit;"><span style="font-size: large;"><br /></span></span>
<span style="font-family: inherit;"><span style="font-size: large;">Boil water in a sauce pan, add some salt. Cook noodles al'dente (as per package directions). Drain the water and drizzle some oil and set aside.</span></span><br />
<br />
<span style="font-family: inherit;"><span style="font-size: large;"><span itemprop="recipeInstructions">Heat a pan with oil and fry chopped garlic and add </span><span itemprop="recipeInstructions"><span itemprop="recipeInstructions">the veggies one by one frying each for half minute. Add the sauces, salt and pepper and give a quick stir.</span></span></span></span><br />
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb_o5HDo0fSjEAfHKC1epDTNPj-ijDTcLTN_1X1TahB_fCyHTTbXaV4auYFm0A-joFwvH3nnfpMRdspJEFYv5nwQKNq0rkEqgIka0PIOsbAVPepojaa7xILKq_XOnjBFkTEHdMMNxWPig/s1600/IMG_3633.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb_o5HDo0fSjEAfHKC1epDTNPj-ijDTcLTN_1X1TahB_fCyHTTbXaV4auYFm0A-joFwvH3nnfpMRdspJEFYv5nwQKNq0rkEqgIka0PIOsbAVPepojaa7xILKq_XOnjBFkTEHdMMNxWPig/s1600/IMG_3633.JPG" height="426" width="640" /></a></span></div>
<br />
<span style="font-family: inherit;"><span style="font-size: large;"><span itemprop="recipeInstructions"><span itemprop="recipeInstructions">If you have a big pan </span></span>try tossing the veggies in such a way that it catches fire. This gives the noodles that burnt and smoky flavor.</span></span><br />
<br />
<span style="font-family: inherit;"><span style="font-size: large;">Add the chilli flakes and the noodles and mix them well with the veggies. Fry them on high flame all the time. Cook for about 10 minutes and turn of the flame.</span></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFg1BXwvgTsJA4RwspwKC3l9KPtzmFXyNMufa8O77t47CUgiaVXklwrIUW24h8xkxx-Qv_wZCDhtcGazEYtxh8p9wibFTn4GUlOZlonCPFLVICacJiLwzCWA9ipjR2CZ2p2SZ0N64MueI/s1600/IMG_3641.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFg1BXwvgTsJA4RwspwKC3l9KPtzmFXyNMufa8O77t47CUgiaVXklwrIUW24h8xkxx-Qv_wZCDhtcGazEYtxh8p9wibFTn4GUlOZlonCPFLVICacJiLwzCWA9ipjR2CZ2p2SZ0N64MueI/s1600/IMG_3641.JPG" height="426" width="640" /></a></span></div>
<span style="font-size: large;"><br /> Serve hot with any Manchurian or as such with sauce.</span></div>
Anonymoushttp://www.blogger.com/profile/17275676736718594037noreply@blogger.com0tag:blogger.com,1999:blog-2837648363963151988.post-1035596975169224672014-05-24T21:54:00.000-07:002014-05-24T21:54:32.434-07:00<div dir="ltr" style="text-align: left;" trbidi="on">
<h2 style="text-align: center;">
</h2>
<h2 style="text-align: center;">
Punugulu</h2>
<h2 style="text-align: center;">
<span style="font-size: small;">(Crispy fritters with left over idli/dosa batter)</span></h2>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMh6Z0Q8h6uzU7418KWW79KZyjNttCqyVrGGGQJouV8LLawu6_zAuOTY2tzMlY8rmTHHYXGyW7zZdglghhP73s3CklXVQ3naGMHBYD5s9PsM1rVHwyhT-Wx0q1QXkFEU9hs3r3YWCB2dY/s1600/IMG_3624.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMh6Z0Q8h6uzU7418KWW79KZyjNttCqyVrGGGQJouV8LLawu6_zAuOTY2tzMlY8rmTHHYXGyW7zZdglghhP73s3CklXVQ3naGMHBYD5s9PsM1rVHwyhT-Wx0q1QXkFEU9hs3r3YWCB2dY/s1600/IMG_3624.JPG" height="426" width="640" /></a></div>
<span style="font-size: small;"><br /></span>
<span style="font-size: large;">Punugulu are a deep fried fritters made from left over Idli/Dosa
batter. Its a very popular street food in Andhra. Great
way to use up the left over batter. </span><br />
<br />
<span style="font-size: large;">The key to make tasty punugulu is
making them less oily, yet crispy. This can be done by making the
batter in the right consistency. Not too thick and not too thin. Thick
batter makes your fritters hard, while the thin runny batter,
makes them oily and soggy too.</span><br />
<br />
<span style="font-size: large;"><span style="font-size: large;">This is the most basic version, they can be made with lot of variations. I made them </span>with dosa batter. Quick and easy snack to make and they are perfect accompaniment with chai/coffee on a breezy evening :)</span><br />
<br />
<span style="font-size: large;">Ingredients- </span><br />
<br />
<span style="font-size: large;">Dosa Batter - 2 cups</span><br />
<span style="font-size: large;">Rice flour -2 tsp</span><br />
<span style="font-size: large;">Semolina(Suji Rava) - 2 tsp</span><br />
<span style="font-size: large;">Onions finely chopped- 1</span><br />
<span style="font-size: large;">Green chilies finely chopped- 2 </span><br />
<span style="font-size: large;">Cumin seeds- 1/2 tsp</span><br />
<span style="font-size: large;">Curry leaves- 1 sprig </span><br />
<span style="font-size: large;">Coriander leaves- 2 tsp</span><br />
<span style="font-size: large;">Ginger (Optional) </span><br />
<span style="font-size: large;">Pinch of hing(Optional)</span><br />
<span style="font-size: large;">Salt to taste</span><br />
<span style="font-size: large;">Oil for deep frying</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Method:-</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Take the dosa batter and add the rice flour, semolina, chopped onion, green chillies,cumin seeds, chopped ginger, salt and chopped coriander,curry leaves. Do not add any water. </span><br />
<br />
<span style="font-size: large;">If the batter is still runny add lil more rice flour to get correct consistency. </span><br />
<br />
<span style="font-size: large;">Mix everything nicely and let it rest for at least 30 minutes. </span><br />
<br />
<span style="font-size: large;">Heat oil in a kadai. Once its hot, drop small balls of batter into it.
Reduce heat to medium and turn the fritters once they change colour. </span><br />
<br />
<span style="font-size: large;">Drain
them onto paper towels. (Make sure not to overcrowd them)</span> <br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Serve as-is or with any chutney. </span></div>
Anonymoushttp://www.blogger.com/profile/17275676736718594037noreply@blogger.com0tag:blogger.com,1999:blog-2837648363963151988.post-19083982709240809872014-05-17T23:39:00.001-07:002014-05-17T23:39:08.477-07:00<div dir="ltr" style="text-align: left;" trbidi="on">
<h2 style="text-align: center;">
<span style="font-size: large;">
Cut Mango Pickle</span></h2>
<h2 style="text-align: center;">
<span style="font-size: large;">
(Cheat Version)</span></h2>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw-OVQB8IXta1ox6nGrSkj0U6lDEtDno5N69EZTT6DkOTetNzur8EypVXdi5RsJ2ZSBweHwqKM3BEtBE7GvC027QEMMndo2UGJ38n3b3zD_kxVkm6t67SwGM5yroQMi_9KmoYMqxPr93I/s1600/IMG_3627.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw-OVQB8IXta1ox6nGrSkj0U6lDEtDno5N69EZTT6DkOTetNzur8EypVXdi5RsJ2ZSBweHwqKM3BEtBE7GvC027QEMMndo2UGJ38n3b3zD_kxVkm6t67SwGM5yroQMi_9KmoYMqxPr93I/s1600/IMG_3627.JPG" height="428" width="640" /></a></span></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">I love pickles and can totally survive on pickles if given a choice. Avakaya/mango pickle is one of my favorite pickle. I was never a fan of summers, only 2 things made me happy- school holidays and my moms mango pickle. My mom makes this amazing raw mango pickle in summers, we used to eat it for the whole year. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">So, the one my mom makes is toughest pickle as she makes it with almost 200 raw mangoes cut into big pieces. This year I attempted to make an easy pickle on my own and it turned out great.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">I call this the cheat version because this is the quick and made with very few ingredients. Nothing complicated or high end. </span><br />
<span style="font-size: large;"><u><br /></u></span>
<span style="font-size: large;"><u>Ingredients:-</u></span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Raw mangoes 2</span><br />
<span style="font-size: large;">Chilli powder 1/2 cup</span><br />
<span style="font-size: large;">Turmeric powder 1/2 tsp</span><br />
<span style="font-size: large;">Red chillies(Optional) </span><br />
<span style="font-size: large;">Generous pinch of Hing</span><br />
<span style="font-size: large;">Mustard seeds 1/4 cup</span><br />
<span style="font-size: large;">Methi seeds 2tsp</span><br />
<span style="font-size: large;">Sesame oil 1/2 cup</span><br />
<span style="font-size: large;">Salt 1/2 cup </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><u>Method:-</u></span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Wash and wipe the mangoes with a dry cloth and cut them into very small pieces along with the skin. Spread on a dry cloth to dry for half an hour to one hour.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Dry roast methi seeds and mustard seeds and red chillies in a pan and cool them completely and powder them in blender.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJGIqNa835I-b8B8vt-PTiTf4fwxXPHRwI8kOf2ZGOkA2AbgDLd7sZWGLrqnrv3pVUYGVxA6RIv6BvMcG89KReVwji_xAepXz1dL_OlegvuNktEup8r3eVAygHIcbzySrX8njL6HnD3yY/s1600/IMG_3611.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJGIqNa835I-b8B8vt-PTiTf4fwxXPHRwI8kOf2ZGOkA2AbgDLd7sZWGLrqnrv3pVUYGVxA6RIv6BvMcG89KReVwji_xAepXz1dL_OlegvuNktEup8r3eVAygHIcbzySrX8njL6HnD3yY/s1600/IMG_3611.JPG" height="426" width="640" /></a></span></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">In a bowl mix red chili powder, mustard-methi powder, salt, turmeric, hing until everything is mixed well. Add mango pieces to it and coat them with the spice mix. </span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC3pEGeevMfc90fOQvYV3Diq5574Fk7vL-2dBB5L3KZsdbHWeSJkFvK3uB2__prjp9AlxdHm1EJXhnbzU89NrqlOODnxfcUAgMbg50u-r0Ztsxkowh9mGqJ9Nzhyphenhyphen9VgHxi-i9FoQmB6pM/s1600/IMG_3615.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC3pEGeevMfc90fOQvYV3Diq5574Fk7vL-2dBB5L3KZsdbHWeSJkFvK3uB2__prjp9AlxdHm1EJXhnbzU89NrqlOODnxfcUAgMbg50u-r0Ztsxkowh9mGqJ9Nzhyphenhyphen9VgHxi-i9FoQmB6pM/s1600/IMG_3615.JPG" height="426" width="640" /></a></span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqRa_IsC7nbj9QvEyEV15nlNJrTm4zV7IOYDtXx0KO8hm0_wtScZsk-SPkHXfVN_C_2A-I0C74TCX9OE0xkJTZ1odXsvjSP-savdguJ0GyXcRisgJR1U9hxwVDV-WeF0h3KhOdqrQkKjs/s1600/IMG_3616.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqRa_IsC7nbj9QvEyEV15nlNJrTm4zV7IOYDtXx0KO8hm0_wtScZsk-SPkHXfVN_C_2A-I0C74TCX9OE0xkJTZ1odXsvjSP-savdguJ0GyXcRisgJR1U9hxwVDV-WeF0h3KhOdqrQkKjs/s1600/IMG_3616.JPG" height="426" width="640" /></a></span></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Add cooled sesame oil over the pickled mango pieces and mix well. Store the pickle in an air tight container and let it rest for a day.</span><br />
<span style="font-size: large;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0WprLyHh6zMLmGyj2eEzUlIyz_Eb19it4vJifQdftTg5PNY587xaKDhEUO4YFxho1Zxpc_AwP6QgWQ2eD88UoSwsS84h74wVM3FBhvjic4tMl_4PoLz8SNOduIq7CWXkk1m38BX-mzhU/s1600/IMG_3618.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0WprLyHh6zMLmGyj2eEzUlIyz_Eb19it4vJifQdftTg5PNY587xaKDhEUO4YFxho1Zxpc_AwP6QgWQ2eD88UoSwsS84h74wVM3FBhvjic4tMl_4PoLz8SNOduIq7CWXkk1m38BX-mzhU/s1600/IMG_3618.JPG" height="426" width="640" /></a></span></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><u>Notes-</u></span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Be very careful to keep your hand dry while making the pickle. Try to use plastic spoon for mixing the powders. Moist can make the pickle not last very long.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Use the best chilli powder with great colour, its just makes the pickle look divine!</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">After a day, you can see that pickle releases oil. Then you check the taste and adjust salt. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">You could store the pickle for a month in refrigerator, if used carefully. </span></div>
Anonymoushttp://www.blogger.com/profile/17275676736718594037noreply@blogger.com0tag:blogger.com,1999:blog-2837648363963151988.post-49121143699161264382014-04-26T21:35:00.000-07:002014-04-26T21:35:07.781-07:00<div dir="ltr" style="text-align: left;" trbidi="on">
<h2 style="text-align: center;">
<span style="font-size: large;">Onion Muruku</span></h2>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg8CX45mZAimusNDjYFSKttKVr2PhfJjxXnFVGY_emBEESXCO6MGifO1nPMWU_m4Y8OuCEtz7FP74_iMaheTN8HIhcnWPyO4E3jLdcNN2nhWRZj0cDnDUdJpOomi2Sy9cQDYklhXpPR28/s1600/IMG_3319.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg8CX45mZAimusNDjYFSKttKVr2PhfJjxXnFVGY_emBEESXCO6MGifO1nPMWU_m4Y8OuCEtz7FP74_iMaheTN8HIhcnWPyO4E3jLdcNN2nhWRZj0cDnDUdJpOomi2Sy9cQDYklhXpPR28/s1600/IMG_3319.JPG" height="426" width="640" /></a></div>
<br />
<span style="font-size: large;"><span style="font-family: inherit;">Murukulu<b> </b>are a traditional and classic snack that are crunchy and addictive with a cup of coffee or garam masala chai. This is a favorite savory snack in our home and
I always look for occasions to make them.</span></span><br />
<span style="font-size: large;"><span style="font-family: inherit;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: inherit;">
</span></span><br />
<span style="font-size: large;"><span style="font-family: inherit;">
So this time I tried to give the regular muruku a twist and added onions to
get additional taste and flavour to this snack and they have turned out pretty
well. </span></span><br />
<span style="font-size: large;"><span style="font-family: inherit;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: inherit;">
</span></span><br />
<span style="font-size: large;"><span style="font-family: inherit;">
Its fun to make these deep fried savories at home with help of a family
member, I always take my husbands help :) Also be extra careful around oil,
keep the children away from the kitchen and wear short sleeves and cotton
clothes only while deep frying anything. </span></span><br />
<span style="font-size: large;"><span style="font-family: inherit;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: inherit;">
</span></span><br />
<span style="font-size: large;"><span style="font-family: inherit;">
<u>Ingredients </u></span></span><br />
<span style="font-size: large;"><span style="font-family: inherit;"><u><br /></u></span></span>
<span style="font-size: large;"><span style="font-family: inherit;">
</span></span><br />
<span style="font-size: large;"><span style="font-family: inherit;">
Rice flour - 2 cups</span></span><br />
<span style="font-size: large;"><span style="font-family: inherit;">
Roasted chana dal powder - 1/2 cup (Putnala Pappu)<br />
Ghee/Butter - 25 gm.</span></span><br />
<span style="font-size: large;"><span style="font-family: inherit;">
Chilli powder - 1 +1/2 tsp.<br />
Chopped onion - 1/2 cup.</span></span><br />
<span style="font-size: large;"><span style="font-family: inherit;">
Ajwain/Carom seeds 1/2 tsp</span></span><br />
<span style="font-size: large;"><span style="font-family: inherit;">
White sesame seeds 1/2 tsp (Optional) </span></span><br />
<span style="font-size: large;"><span style="font-family: inherit;">
Salt as per taste</span></span><br />
<span style="font-size: large;"><span style="font-family: inherit;">
Oil for deep frying</span></span><br />
<span style="font-size: large;"><span style="font-family: inherit;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: inherit;">
</span></span><br />
<span style="font-size: large;"><span style="font-family: inherit;">
<u>Method:-</u></span></span><br />
<span style="font-size: large;"><span style="font-family: inherit;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: inherit;">
</span></span><br />
<span style="font-size: large;"><span style="font-family: inherit;">Grind 1/2 cup chopped onions into a fine paste in a blender.</span></span><br />
<span style="font-size: large;"><span style="font-family: inherit;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: inherit;">
In a bowl mix rice flour, roasted chana dal powder, chilli powder, ghee,
salt and ground onion paste. Now slowly add water little by little and make
stiff dough. The dough should be just soft enough to pass through the muruku
presser. </span></span><br />
<span style="font-size: large;"><span style="font-family: inherit;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: inherit;">Muruku Presser is easily available and any super market or condiments shops.(Following is the image of the same)</span></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2BqEUmNwzIkKzXN5R6D1jkn6-yBncIrMkVanDYREoK15GJUDtIcrcyR9tgcugHRzKb772dVS0jFN9a95m3paBxqGmapK66zpMxUs0RzkxVZ0ByVAlJwIC4TneB_iV1nQh-4gQ6QW89rM/s1600/IMG_3323.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2BqEUmNwzIkKzXN5R6D1jkn6-yBncIrMkVanDYREoK15GJUDtIcrcyR9tgcugHRzKb772dVS0jFN9a95m3paBxqGmapK66zpMxUs0RzkxVZ0ByVAlJwIC4TneB_iV1nQh-4gQ6QW89rM/s1600/IMG_3323.JPG" height="426" width="640" /></a></span></span></div>
<span style="font-size: large;"><span style="font-family: inherit;"><br />
Mean while, heat the oil. To check whether oil is hot, put a small piece of
dough into an oil, when it pops out immediately,it is an indication that oil is
hot.</span></span><br />
<br />
<span style="font-size: large;"><span style="font-family: inherit;">
</span></span><br />
<span style="font-size: large;"><span style="font-family: inherit;">
Take muruku press, with a star shape plate. Fill it half with dough we
prepared and press it in a circular motion. When the muruku starts to change
color, flip again using a slotted ladle and fry till light golden. Make sure to
cook evenly. Drain on kitchen tissue and leave it to cool.</span></span><br />
<span style="font-size: large;"><span style="font-family: inherit;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: inherit;">
</span></span><br />
<span style="font-size: large;"><span style="font-family: inherit;">
Repeat the process until you finish off the dough. You can store them in an air tight container and enjoy!!</span></span><!--[if gte mso 9]><xml>
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Anonymoushttp://www.blogger.com/profile/17275676736718594037noreply@blogger.com0tag:blogger.com,1999:blog-2837648363963151988.post-50208807949684364272014-04-12T22:34:00.002-07:002014-04-17T07:16:58.658-07:00<div dir="ltr" style="text-align: left;" trbidi="on">
<h2 style="text-align: center;">
</h2>
<h2 style="text-align: center;">
</h2>
<h2 style="text-align: center;">
Malabar Parotta</h2>
<h2 style="text-align: center;">
<span style="font-size: small;">(Served with Spicy Daal Fry) </span></h2>
<div class="separator" style="clear: both; text-align: center;">
</div>
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<span style="font-size: large;">
</span><span style="font-size: large;"> </span><br />
<span style="font-size: large;">Kerala Parotta is a layered flat bread of south India, It is similar to north India’s Laccha Parotta. They are usually made in 2 ways, 1 very rich with egg
and milk and 2 light variant without eggs and milk. </span><br />
<br />
<span style="font-size: large;">
</span><br />
<span style="font-size: large;">
</span><span style="font-size: large;">I crave for them pretty often. So,instead of
buying them always from eateries, I decided to do some research on them and
make at home. Also, I used both wheat and maida flours instead of only maida as they can be too heavy and not very healthy. </span><span style="font-size: large;">Following is a vegetarian recipe for the same. </span><br />
<br />
<span style="font-size: large;">You can make them as you like and of-course only maida may have different
flavor. So do not hesitate to explore and try this recipe. I served them with spicy daal fry <b><i><span style="background-color: blue;"><a href="http://shrichepuri.blogspot.in/2013/09/spicy-dal-fry-dhaba-style-i-just-freak.html" target="_blank">Recipe</a></span></i></b> and everyone loved it!! </span><br />
<span style="font-size: large;">
</span><span style="font-size: large;"><br /></span>
<span style="font-size: large;"><u>
</u></span><span style="font-size: large;"><u>Ingredients:-</u></span><br />
<span style="font-size: large;">
</span><br />
<span style="font-size: large;">
</span><span style="font-size: large;">Wheat flour- 1 cup</span><br />
<span style="font-size: large;">
</span><span style="font-size: large;">Maida- 1 cup </span><br />
<span style="font-size: large;">
</span><span style="font-size: large;">Oil/ Ghee 2tsp</span><br />
<span style="font-size: large;">
</span><span style="font-size: large;">Baking soda 1/4 tsp</span><br />
<span style="font-size: large;">
</span><span style="font-size: large;">Hot water to knead dough</span><br />
<span style="font-size: large;">
</span><span style="font-size: large;">Salt as per taste</span><br />
<span style="font-size: large;">Butter for garnishing </span><br />
<span style="font-size: large;">
</span><br />
<span style="font-size: large;">
</span><span style="font-size: large;"><u>Method:-</u></span><br />
<span style="font-size: large;">
</span><br />
<span style="font-size: large;">
</span><span style="font-size: large;">Sieve both the wheat flour, maida with baking soda and keep aside. Add salt,
hot water and knead the dough till soft, smooth and elastic with help of some
oil. <br />
</span><br />
<span style="font-size: large;">
</span><span style="font-size: large;">Cover with a moist cloth and keep aside for 45 minutes to 1 hour to rest.</span><br />
<span style="font-size: large;">
</span><br />
<span style="font-size: large;">
</span><span style="font-size: large;">Now divide them into round balls, dust the working surface with flour
and roll each ball as thinly as possible into a large roti. Apply oil/ghee on
the entire surface of the rolled dough.<br />
</span><br />
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDzzS0EHnp0M8QTnBFpPnb4wnyWVB9OclvU63ae8pApixntRVlCBXprXnh8dWnJeUmEZJhFea-eF94up6cAHCC00XlfhUM6mQv305leanjDau3I8II50Pb4ONu3l7gDSes0B3qvZrubtM/s1600/IMG_3289.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDzzS0EHnp0M8QTnBFpPnb4wnyWVB9OclvU63ae8pApixntRVlCBXprXnh8dWnJeUmEZJhFea-eF94up6cAHCC00XlfhUM6mQv305leanjDau3I8II50Pb4ONu3l7gDSes0B3qvZrubtM/s1600/IMG_3289.JPG" height="426" width="640" /></a></span></div>
<br />
<span style="font-size: large;">
</span><span style="font-size: large;">Hold the roti from the top on both sides and pleat them till bottom. Once
its pleated hold one end of the long strip and roll it towards the other end to
create a spiralled balls and tuck the end under.</span><br />
<span style="font-size: large;">
</span><br />
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinHgsQ6xRnsM2W1kWfX2cdiCraw4_vftDAHe4xYdgLUP2XEv9PVD3WEmFDUDPcJ0zIwBA70JICj2wWL-TcCDygjP5SalHo-UHCag5qK7fa4rBMSZo4N-KKhOI8hXqxeV2o2WDbVAgxudk/s1600/IMG_3291.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinHgsQ6xRnsM2W1kWfX2cdiCraw4_vftDAHe4xYdgLUP2XEv9PVD3WEmFDUDPcJ0zIwBA70JICj2wWL-TcCDygjP5SalHo-UHCag5qK7fa4rBMSZo4N-KKhOI8hXqxeV2o2WDbVAgxudk/s1600/IMG_3291.JPG" height="348" width="640" /></a></span></div>
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<br />
<span style="font-size: large;">
</span><span style="font-size: large;">Prepare with the rest of other thick rotis and keep them greased at
all times. Cover with wet cloth and keep aside for 15 minutes.</span><br />
<span style="font-size: large;">
</span><br />
<span style="font-size: large;">
</span><span style="font-size: large;">Take each rolled ball on a dusted working surface, roll it softly without
applying pressure. <span id="ctl00_ContentPlaceHolder1_spanDirections" width="560px">Make sure to roll only on one side</span></span><br />
<span style="font-size: large;">
</span><span style="font-size: large;"><br />
Heat the pan and place the Parotta on the tava and fry on both sides with
oil/ghee drizzled on top and the edges till the Parottas are crisp and golden.</span><br />
<span style="font-size: large;">
</span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKynbNM6k2j_LoOqFJ_1Xeh0OrbmsAp6Iph0WEHwFcF_B-i1DBsjwg3PSZytuF0QomhUtqYv6Jlw4lIoAEOW5Bi8xrRBFGXB_VKTDDyP-gKZK0pG8tgv-elSbDInTQ_x9LvBGoQUarLSs/s1600/IMG_3300.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKynbNM6k2j_LoOqFJ_1Xeh0OrbmsAp6Iph0WEHwFcF_B-i1DBsjwg3PSZytuF0QomhUtqYv6Jlw4lIoAEOW5Bi8xrRBFGXB_VKTDDyP-gKZK0pG8tgv-elSbDInTQ_x9LvBGoQUarLSs/s1600/IMG_3300.JPG" height="476" width="640" /></a></span></div>
<br />
<span style="font-size: large;">
</span><br />
<div style="margin-bottom: 12pt;">
<span style="font-size: large;"><span id="ctl00_ContentPlaceHolder1_spanDirections" width="560px">Once done, use both hands and pat
on the sides of the kerala Parotta to get the layers. </span>Butter and serve them with any spicy curry or dal fry!!
</span></div>
</div>
Anonymoushttp://www.blogger.com/profile/17275676736718594037noreply@blogger.com0tag:blogger.com,1999:blog-2837648363963151988.post-57230035080708687022014-04-05T22:35:00.000-07:002014-04-05T22:35:10.670-07:00<div dir="ltr" style="text-align: left;" trbidi="on">
<h2 style="text-align: center;">
<span style="font-size: large;">Masala Dosa</span></h2>
<h2 style="text-align: center;">
</h2>
<h2 style="text-align: center;">
<span style="font-size: large;">(With fiery red garlic spread) </span></h2>
<br />
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaEmElo5g0cL-yvfIrLGPZEMz4Y2OQPs8_Xy4swJok7QRZVFREq33jzWc-jq_NOImTl9hYLREXuHY-VNoBJj85yGIpAe4Big9KLw01SdIpf96Yaw5gop2JNvpxw4hxgtcMIV6tpH1Ug_Q/s1600/IMG_3252.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaEmElo5g0cL-yvfIrLGPZEMz4Y2OQPs8_Xy4swJok7QRZVFREq33jzWc-jq_NOImTl9hYLREXuHY-VNoBJj85yGIpAe4Big9KLw01SdIpf96Yaw5gop2JNvpxw4hxgtcMIV6tpH1Ug_Q/s1600/IMG_3252.JPG" height="426" width="640" /></a></span></div>
<br />
<span style="font-size: large;">Masala dosa is one of my favorite food. Almost every time I am in a south indian restaurant I order masala dosa! So today I am sharing recipe for a crisp dosa lathered with a fiery red chutney and stuffed with some mashed aloo filling. </span><br />
<br />
<span style="font-size: large;">Though making masala dosa is a long process, trust me its totally worth it. These dosas are incomplete without the spicy garlic spread on top, so I take extra efforts to make best spread and I like my aloo masala filling to be as lump free as possible, so the trick here is be patient and let aloo cook perfectly! </span><br />
<u><span style="font-size: large;"><br /></span></u>
<u><span style="font-size: large;">Ingredients for Spread/Chutney </span></u><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Garlic - 2 whole pods
</span><br />
<div style="text-align: justify;">
<span style="font-size: large;">
Urad Dal - 2 tsp </span></div>
<span style="font-size: large;">
</span>
<br />
<div style="text-align: justify;">
<span style="font-size: large;">Red Chili -5</span></div>
<span style="font-size: large;">
</span>
<br />
<div style="text-align: justify;">
<span style="font-size: large;">
Oil - 1 tsp </span></div>
<span style="font-size: large;">
Salt to taste</span><br />
<br />
<u><span style="font-size: large;">Ingredients for Aloo masala</span></u><br />
<br />
<span style="font-size: large;">Onions 3</span><br />
<span style="font-size: large;">Aloo 2</span><br />
<span style="font-size: large;">Red Chillies 3</span><br />
<span style="font-size: large;">Green chillies 2<br />Finely chopped ginger 1 tsp<br />Turmeric powder 1 tsp </span><br />
<span style="font-size: large;">Curry leaves few</span><br />
<span style="font-size: large;">Cumin seeds 1/2tsp</span><br />
<span style="font-size: large;">Mustard seeds 1/2tsp</span><br />
<span style="font-size: large;">Salt to taste</span><br />
<span style="font-size: large;">Oil 2 tsp</span><br />
<span style="font-size: large;">Butter for garnishing </span><br />
<span style="font-size: large;"><br /></span>
<u><span style="font-size: large;">Method:-</span></u><br />
<br />
<span style="font-size: large;">For garlic spread, dry roast all the ingredients mentioned above without adding any oil. Now add them in a blender and add salt and blend to a smooth paste. If the mixer you use is not small enough to blend this to a smooth paste, you can add little water to it.</span><br />
<br />
<span style="font-size: large;">Wash and pressure cook aloo with 1/2 cup water for 3 whistles. Peel off the skin and mash it well.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><span itemprop="recipeInstructions">Heat a pan with oil and temper with cumin seeds,mustard seeds, curry leaves and red chillies. Now add ginger, green chillies and saute for a minute. Add onions and cook them until they turn soft. Add the mashed potatoes, salt and mix well. Fry for 5 minutes, add oil if needed more.</span></span><br />
<span style="font-size: large;"><br /></span><span style="font-size: large;">Take a non stick pan and when it gets hot put a ladle full of batter and spread it evenly on the pan. Use your spatula and flatten the top of the dosa to make it uniformly thick as possible to ensure even cooking.</span><br />
<br />
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjML6iK1EfmJyXlgK65ZfdoJE7GcgGl-TLxOQDzZ3_dPSKzlwHUvoCla_WeF6rh4SIg7WhViUM1jJ95FZeiclslpwPUUT4ETWmf0WGMvPOZOnZlfd3B-83m0Ikh8IJ2a8ji1twIBnjk0_Q/s1600/IMG_3248.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjML6iK1EfmJyXlgK65ZfdoJE7GcgGl-TLxOQDzZ3_dPSKzlwHUvoCla_WeF6rh4SIg7WhViUM1jJ95FZeiclslpwPUUT4ETWmf0WGMvPOZOnZlfd3B-83m0Ikh8IJ2a8ji1twIBnjk0_Q/s1600/IMG_3248.JPG" height="426" width="640" /></a></span></div>
<br />
<span style="font-size: large;">Now spread the garlic masala on top of the dosa and drizzle oil generously on top. Add 2 spoonfuls of the potato masala and dollop of butter and fold one edge of the dosa over the other when the first side has browned reasonably well.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB73NJnXiOpW8fhMWMfxWzjyB5ljGDv44wjsFWb4GDz0HcTBBt_SLxzZ1bQYh5PLMvCKaxwSYmP1-_ABMuwxJW2qF2GMHvDz86iNFge_Nvtg-9CuNGQNRvVS8nLDC-ymYoIe4a3QKXfEw/s1600/IMG_3251.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB73NJnXiOpW8fhMWMfxWzjyB5ljGDv44wjsFWb4GDz0HcTBBt_SLxzZ1bQYh5PLMvCKaxwSYmP1-_ABMuwxJW2qF2GMHvDz86iNFge_Nvtg-9CuNGQNRvVS8nLDC-ymYoIe4a3QKXfEw/s1600/IMG_3251.JPG" height="426" width="640" /></a></span></div>
<br />
<br />
<br />
<span style="font-size: large;">Serve them with coconut chutney and enjoy! </span><br />
<br />
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Anonymoushttp://www.blogger.com/profile/17275676736718594037noreply@blogger.com0tag:blogger.com,1999:blog-2837648363963151988.post-90128265074878059362014-03-29T21:41:00.001-07:002014-03-29T21:42:14.506-07:00<div dir="ltr" style="text-align: left;" trbidi="on">
<h2 style="text-align: center;">
</h2>
<div style="text-align: left;">
<div style="text-align: left;">
<u><span style="font-size: x-small;"><i><b><span style="font-size: small;">Recipe Credits- Omi Swati</span></b></i></span></u></div>
</div>
<h2 style="text-align: center;">
<span style="font-size: large;">Malpua</span></h2>
<h2 style="text-align: center;">
<span style="font-size: large;">(Pancakes Desi style)</span></h2>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq8wcAj7C3alKAjBaEHQ_Ri8kQmcDtc5HNeVt3OFen5mUAVVlq9cu9p0FJxAKbNiae8dl_uEmpPf0szoifVxsQE1KNxd1S8O_2x4bfojgk9GpHsUq__n34RfX3swrAZObl7QPHFiQYgdo/s1600/IMG-20140329-WA0000.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgq8wcAj7C3alKAjBaEHQ_Ri8kQmcDtc5HNeVt3OFen5mUAVVlq9cu9p0FJxAKbNiae8dl_uEmpPf0szoifVxsQE1KNxd1S8O_2x4bfojgk9GpHsUq__n34RfX3swrAZObl7QPHFiQYgdo/s1600/IMG-20140329-WA0000.jpg" height="480" width="640" /></a></div>
<br />
<span style="font-size: large;">Malpua is a traditional sweet of north India, its basically a pancake covered all over with the sugar syrup. You can decorate it with dry fruits to make it look more appealing. It is also the morning food which is served to lord Jagannath in his temple. Here is the wonderful Malpua recipe for you to use by my friend Omi. She is from Ranchi and a big time foodie like me!! She promised to share more authentic dishes from her native place for all of us :)</span><br />
<br />
<u><span style="font-size: large;">Ingredients:</span></u><br />
<br />
<span style="font-size: large;">For 4 people </span><br />
<span style="font-size: large;">Maida 2 cups </span><br />
<span style="font-size: large;">Skimmed milk 1/2 cup</span><br />
<span style="font-size: large;">Bananas 2</span><br />
<span style="font-size: large;">Chopped almonds, cashew, raisins 2tsp</span><br />
<span style="font-size: large;">Sunflower or vegetable oil 2 cups<br />Fennel seeds 5 tsp</span><br />
<span style="font-size: large;">Grated dried coconut 1 cup<br />Sugar 1 cup or as desired</span><br />
<span style="font-size: large;"> </span><br />
<u><span style="font-size: large;">Method:-</span></u><br />
<br />
<span style="font-size: large;">Mix flour, dried Coconut, bananas, saunf, chopped dry fruits in a bowl. Add enough milk to make this into a paste. Heat a non-stick tawa (flat griddle) and put 2-3 tbsp. oil in it and spread it with wooden spatula. Take a small katori full of paste and spread it in round fashion in the heated tawa. Make 2-3 rounds of paste depending upon how big your pan is.</span><br />
<br />
<span style="font-size: large;">Cook it in the slow heat for some time and then turn all puas to other side using a thin flat spatula. When you feel its done (10-12 minutes) put it in an absorbent paper for a while (so that the oil can be absorbed). Alternately, you can also deep fry the paste in a pan in making round shapes, but I prefer the non stick tawa way as it is remarkably less oily. </span><br />
<br />
<span style="font-size: large;">Soon after you take the pua from the tawa, you dip it in the chashni or rabdi! These can be eaten both hot and cold. </span><br />
<span style="font-size: large;"></span><span style="font-size: large;"><br /></span>
<span style="font-size: large;">Prepare chashni as below: </span><br />
<span style="font-size: large;"><br />Sugar - 2 cups, water - 2 cups. Put sugar in boiling water and stir it until a thick consistent solution is attained.</span><br />
<br />
<span style="font-size: large;">Ta da...delicious malpuas are ready to serve and I feel they are too special to confine them to festival special dish only, after you've tried them you'll probably want them all the time!! </span></div>
Anonymoushttp://www.blogger.com/profile/17275676736718594037noreply@blogger.com0tag:blogger.com,1999:blog-2837648363963151988.post-84547540124621493622014-03-21T23:21:00.000-07:002014-03-21T23:21:16.416-07:00<div dir="ltr" style="text-align: left;" trbidi="on">
<h2 style="text-align: center;">
Vanilla & Choco Chip Sponge Cake</h2>
<h2 style="text-align: center;">
(Eggless)</h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicHFVXpVFpFuejh_LBMPlkqMFcmUHRsin4VVIHOY8BAacGY9fBS8Gzg4u_zSqigyNsw8p5Iz-8m2C9xIPjEYOIHS6o4hcFQLe1EoTzTjFSFTqH1Bm0JPxv8szCZJ3qjIRD8TTw3ZyA3eE/s1600/IMG_3225.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicHFVXpVFpFuejh_LBMPlkqMFcmUHRsin4VVIHOY8BAacGY9fBS8Gzg4u_zSqigyNsw8p5Iz-8m2C9xIPjEYOIHS6o4hcFQLe1EoTzTjFSFTqH1Bm0JPxv8szCZJ3qjIRD8TTw3ZyA3eE/s1600/IMG_3225.JPG" height="426" width="640" /></a></div>
<br />
<span style="font-size: large;">Like everyone I am also a big fan of cakes. To be honest it took me couple of times to make perfect cake and I think the trick here is stick to ingredients measurements, don't play around them and follow the instructions to the T!!</span><br />
<br />
<span style="font-size: large;">This recipe is quite simple with no butter or any other fancy substitutes and is a simple and easy to make and not fussy at all! Secret ingredient of this cake is curd, it would be tough to believe that one hasn’t used eggs in it but believe me that cake is absolutely soft and fluffy. </span><br />
<br />
<span style="font-size: large;">I was too busy eating the cake and couldn't take pics after cutting them into slices, next time I bake this cake I will surely add more pics here :)</span><br />
<br />
<br />
<u><span style="font-size: large;">Ingredients</span></u><br />
<span style="font-size: large;"><br />Maida- 1 and 1/2 cup</span><br />
<span style="font-size: large;">Curd- 1 cup <br />Powdered Sugar - 3/4 cup<br />Baking soda - 1/2 tsp<br />Baking powder - 1 and 1/4 tsp<br />Oil - 1/2 cup <br />Vanilla essence - 1 and 1/2 tsp</span><br />
<span style="font-size: large;">Choco Chips- 1/2 cup </span><br />
<span style="font-size: large;">Chocolate/ Caramel sauce (Optional)</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Method:-</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Preheat the oven at 200 deg C(400 deg F) for 10 mins.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Sieve maida with help of strainer to remove any lumps and keep aside.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Now in a bowl, add curd and sugar and beat well with untill the sugar is dissolved completely. Once small bubbles start to appear add vanilla essence and oil and mix well.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPzDUwwOnGxGHe2nv-WCmpJ5gY67WBWXmcImUp55M_yXJUvdkgBrv9QX98QPGoh_50E22GePjvoKnvKHXMovp30IYC3K_40vflej6x9nixDzZB0y6lqa2v7GRUgmVRsW3trPXnF4Ckorc/s1600/IMG_3214.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPzDUwwOnGxGHe2nv-WCmpJ5gY67WBWXmcImUp55M_yXJUvdkgBrv9QX98QPGoh_50E22GePjvoKnvKHXMovp30IYC3K_40vflej6x9nixDzZB0y6lqa2v7GRUgmVRsW3trPXnF4Ckorc/s1600/IMG_3214.JPG" height="554" width="640" /></a></div>
<span style="font-size: large;">Slowly add maida in portion and using cut and fold method mix everything together. (Cut and Fold method- With spatula cut the flour in the bowl and fold slowly, repeat the same step until the maida is completely mixed) Avoid mixing rigorously. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTqCGRHrsFuE7y1gTM4vBRJ1RCCGz3G6VjPC0YggzZiEGYb85jgHsOWCWAEUF5m-eb_rCN9p9jyQel7-IfUVzkLzHmCGmAVLwE4ENO29Ysj8LfqtT9LvfpC05sr6RFaCjMEUaEBU5BcqU/s1600/IMG_3216.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTqCGRHrsFuE7y1gTM4vBRJ1RCCGz3G6VjPC0YggzZiEGYb85jgHsOWCWAEUF5m-eb_rCN9p9jyQel7-IfUVzkLzHmCGmAVLwE4ENO29Ysj8LfqtT9LvfpC05sr6RFaCjMEUaEBU5BcqU/s1600/IMG_3216.JPG" height="500" width="640" /></a></div>
<span style="font-size: large;">In a separate bowl toss choc chips in maida and keep them aside for few minutes. This helps them to remain in the place they are added and not sink down. At this stage you can actually add anything you desire...tutti frutti, dry fruits, raisins!! </span><br />
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<span style="font-size: large;"></span><br />
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihiyxZ5Wy8tsqKuXhUnXKvHbk9lk0MyVWerd0GuBzL-Q66CzBbxJoR1TfhPtp0BeNnqEvk0hrO_4SIsZP3IeU6VyvJGLzanHFYhxNT9ov0C5ZLs4tpBLKBZp04vtuaUR1bXQey1fQLP-I/s1600/IMG_3219.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihiyxZ5Wy8tsqKuXhUnXKvHbk9lk0MyVWerd0GuBzL-Q66CzBbxJoR1TfhPtp0BeNnqEvk0hrO_4SIsZP3IeU6VyvJGLzanHFYhxNT9ov0C5ZLs4tpBLKBZp04vtuaUR1bXQey1fQLP-I/s1600/IMG_3219.JPG" height="504" width="640" /></a></span></div>
<br />
<span style="font-size: large;">Grease a cake tin or loaf pan, drizzle some flour and pour the batter to the tin and bake it for 30-35 mins or till a fork inserted into the center of the cake comes out clean.</span><br />
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm_oDPickyGjSRKhDZk_ZnaIKBf4mnXUEvX4Fe2r4AZZIfbjxG5R3l8uwzmbwRwlwORG2Xpqwa2RbVzvBXJUewXxXmkfxHWZ-jI_zfEyLM5mMxfbQJBLVGKr5qTQj1N_c-Nw805gIOppI/s1600/IMG_3222.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm_oDPickyGjSRKhDZk_ZnaIKBf4mnXUEvX4Fe2r4AZZIfbjxG5R3l8uwzmbwRwlwORG2Xpqwa2RbVzvBXJUewXxXmkfxHWZ-jI_zfEyLM5mMxfbQJBLVGKr5qTQj1N_c-Nw805gIOppI/s1600/IMG_3222.JPG" height="426" width="640" /></a></span></div>
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<span style="font-size: large;">Garnish with some chocolate sauce if you wish. I would suggest to cut into slices allowing it cool down completely leaving at least couple of hours to get firm neat slices.</span><br />
<br />
<span style="font-size: large;">Serve it with tea/coffee or eat as it is as a snack and enjoy!!</span><br />
<br />
<u><span style="font-size: large;">Pressure cooker cake:</span></u><br />
<br />
<span style="font-size: large;">In a pressure cooker add water and boil for a minute. Place </span><span style="font-size: large;">a stand and a pour batter in a tin and </span><span style="font-size: large;"><span class="desc" itemprop="recipeInstructions">pressure cook without
whistle in high heat for first 10 mins then lower the heat to sim and cook for 30 mins or until a tooth pick inserted comes
out clean.</span></span><br />
<br />
<span style="font-size: large;"><span class="desc" itemprop="recipeInstructions">After 30 mins switch off and leave the cake in the cooker for 5 more
mins then open.Carefully remove the cake pan from the cooker and place
it on a wet cloth for 5 mins. After 10 minute run the knife around the
edges of cake tin.Then invert the cake pan to remove the cake. </span> </span></div>
Anonymoushttp://www.blogger.com/profile/17275676736718594037noreply@blogger.com0tag:blogger.com,1999:blog-2837648363963151988.post-58449650729436873232014-03-08T22:53:00.001-08:002014-03-08T22:53:33.264-08:00<div dir="ltr" style="text-align: left;" trbidi="on">
<h2 style="text-align: center;">
Masala vada</h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo2AmizBaLdr35JX049rqHV66QcYL2ktZ4AN76SO2fZMszN60X96vLCSVE3PzA9Bf8qfIsh45K8TlQJEGakEnNM0l4lhcJ_0W0j_5bhAEnzTtrwcCZDTJgnerZO87S0nsB7fWsg7wLHd8/s1600/IMG_3207.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo2AmizBaLdr35JX049rqHV66QcYL2ktZ4AN76SO2fZMszN60X96vLCSVE3PzA9Bf8qfIsh45K8TlQJEGakEnNM0l4lhcJ_0W0j_5bhAEnzTtrwcCZDTJgnerZO87S0nsB7fWsg7wLHd8/s1600/IMG_3207.JPG" height="426" width="640" /></a></div>
<span style="font-size: large;"><br /></span>
<br /><span style="font-size: large;">Masala vadas are a healthy twist to the regular vadas we
make. This is my moms recipe and I make them for any special occasions
and festivals. You can serve them with some tea or even as a side snack
item with sambar or rasam. I remember falling in love with these vadas
in tirupati, as they are street food there. I used to trouble mom to
make them as big as they make. Do try them, they are simple and easy to
make! </span><br />
<span style="font-size: large;"><br /></span>
<u><span style="font-size: large;">Ingredients </span></u><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Channa dal 1 cup</span><br />
<span style="font-size: large;">Rice flour 1 tsp</span><br />
<span style="font-size: large;">Onion 1</span><br />
<span style="font-size: large;">Green chillies 5</span><br />
<span style="font-size: large;">Fennel 1 tsp</span><br />
<span style="font-size: large;">Coriander leaves chopped 1tsp</span><br />
<span style="font-size: large;">Mint leaves,chopped 1tsp</span><br />
<span style="font-size: large;">Curry leaves 1 sprig</span><br />
<span style="font-size: large;">Ginger 1 inch piece</span><br />
<span style="font-size: large;">Garlic 5 to 6 cloves</span><br />
<span style="font-size: large;">Oil for frying </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Method</span><br />
<span style="font-size: large;"><br /></span>
<span itemprop="recipeInstructions" style="font-size: large;">Soak channa dal for 3-4 hours, drain them and keep aside. Now grind ginger, garlic, chillies, curry leaves, mint leaves, coriander leaves and fennel coarsely. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAcqxviI3Uq2Oaw0_DPADehgprbCRa70VjKHdjnJ58ZU0M8mEPv_xshawZ5i_fwQ4CD9Hld8QV8Z0aeLY2pPtS7UzUq70eOpG3P_wWNRa2szqo7pBomBJgDCejKTFZ_vklUz7rzYc4XGc/s1600/IMG_3201.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAcqxviI3Uq2Oaw0_DPADehgprbCRa70VjKHdjnJ58ZU0M8mEPv_xshawZ5i_fwQ4CD9Hld8QV8Z0aeLY2pPtS7UzUq70eOpG3P_wWNRa2szqo7pBomBJgDCejKTFZ_vklUz7rzYc4XGc/s1600/IMG_3201.JPG" height="426" width="640" /></a></div>
<span itemprop="recipeInstructions" style="font-size: large;"><br /></span>
<span itemprop="recipeInstructions" style="font-size: large;"><span itemprop="recipeInstructions"><span itemprop="recipeInstructions">Now add dal in two batches and grind coarsely. Do not add water.</span>Mix finely chopped onion, salt, rice flour in the dal. </span></span><br />
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<span itemprop="recipeInstructions" style="font-size: large;"><span itemprop="recipeInstructions"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVUTJCOSEm1-AX6tyMcS_6_7ltNEHkc4XD4pHwwUfccJ0LtKhCK8CkrkWPuPjBd8gDds4BMMQL-Rxirl7gVT2TLx_48Da9TQ-JWWeE38T7taskCiKJjoXkksk-zIqeAJXJAGV1jCzL8Gs/s1600/IMG_3203.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVUTJCOSEm1-AX6tyMcS_6_7ltNEHkc4XD4pHwwUfccJ0LtKhCK8CkrkWPuPjBd8gDds4BMMQL-Rxirl7gVT2TLx_48Da9TQ-JWWeE38T7taskCiKJjoXkksk-zIqeAJXJAGV1jCzL8Gs/s1600/IMG_3203.JPG" height="426" width="640" /></a></span></span></div>
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<span itemprop="recipeInstructions" style="font-size: large;"><span itemprop="recipeInstructions"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicKzVLMPibNOqz3vwPOg4X3UrHmE7ez1478oIm4GO5_-zGwna5BCeWyoC_2c4o_xB0YzmlZbF5AoyCiQGODjbL8FXibSkC5xyZRu68PAE1PzZpHx5ELEE29aM2Upd23Xb7nLwqvuxKIYI/s1600/IMG_3204.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicKzVLMPibNOqz3vwPOg4X3UrHmE7ez1478oIm4GO5_-zGwna5BCeWyoC_2c4o_xB0YzmlZbF5AoyCiQGODjbL8FXibSkC5xyZRu68PAE1PzZpHx5ELEE29aM2Upd23Xb7nLwqvuxKIYI/s1600/IMG_3204.JPG" height="426" width="640" /></a></span></span></div>
<br />
<span itemprop="recipeInstructions" style="font-size: large;"><span itemprop="recipeInstructions"><span itemprop="recipeInstructions">Wet your hands with water and make equal sized balls first for uniform sized vadas. Meanwhile heat oil in
kadai. Shape each ball to flat patties </span></span></span><span itemprop="recipeInstructions" style="font-size: large;"><span itemprop="recipeInstructions"><span itemprop="recipeInstructions"><span itemprop="recipeInstructions">and deep fry in hot oil until golden in
colour,flipping once in between. Always cook in medium flame to ensure
even cooking and golden colour. </span></span></span></span><br />
<span itemprop="recipeInstructions" style="font-size: large;"><span itemprop="recipeInstructions"><span itemprop="recipeInstructions"><span itemprop="recipeInstructions"></span></span></span></span><br />
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<span itemprop="recipeInstructions" style="font-size: large;"><span itemprop="recipeInstructions"><span itemprop="recipeInstructions"><span itemprop="recipeInstructions"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCQkIoUWHBMvZRIqSn4Q3RUcJ8ks4HLIiD-wsfOm_ysID2mPGT5wrlfaqKou_qYDXTQnnyzZZJgdB5ShazoTKwhqePNwIo8KOLk3YQFGqfs_NTKsQj2xUyf7AG_2eAW034puYNlx7L1B0/s1600/IMG_3208.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCQkIoUWHBMvZRIqSn4Q3RUcJ8ks4HLIiD-wsfOm_ysID2mPGT5wrlfaqKou_qYDXTQnnyzZZJgdB5ShazoTKwhqePNwIo8KOLk3YQFGqfs_NTKsQj2xUyf7AG_2eAW034puYNlx7L1B0/s1600/IMG_3208.JPG" height="426" width="640" /></a></span></span></span></span></div>
<br />
<span itemprop="recipeInstructions"><span itemprop="recipeInstructions" style="font-size: large;"><span itemprop="recipeInstructions"><span itemprop="recipeInstructions">Serve them with tea or coffee and enjoy! </span></span></span> </span></div>
Anonymoushttp://www.blogger.com/profile/17275676736718594037noreply@blogger.com0tag:blogger.com,1999:blog-2837648363963151988.post-40561026678437403392014-03-01T21:13:00.000-08:002014-03-03T23:16:54.535-08:00<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: small;"><u>Recipe Credits- Baisakhi Saha</u></span><br />
<h2 style="text-align: center;">
</h2>
<h2 style="text-align: center;">
Home made Indian Cheese Cake</h2>
<h2 style="text-align: center;">
<span style="font-size: small;">Guest Blog by Baisakhi</span></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyzYeqJSgoen2cnkyQO3BiW3bCGAFTTQ97atKEJWsl7ujwjEijNP6bmaAuo0wNR3fJnGmg1fyOMPaRxYARZ0qnuiYz71cy_YEmP_TVQyh4Nz4uOL63OIWcRr8rm1oqpMuLWyxPYvggXhg/s1600/IMG-20140301-WA0008-001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyzYeqJSgoen2cnkyQO3BiW3bCGAFTTQ97atKEJWsl7ujwjEijNP6bmaAuo0wNR3fJnGmg1fyOMPaRxYARZ0qnuiYz71cy_YEmP_TVQyh4Nz4uOL63OIWcRr8rm1oqpMuLWyxPYvggXhg/s1600/IMG-20140301-WA0008-001.jpg" height="576" width="640" /></a></div>
<br />
<span style="font-size: large;">I am back with guest blog for February!! My dear friend, newly married bride has shared her home made cheese cake recipe with us. This crowd pleasing summer treat will have your family and friends swoon in delight. It is one of those desserts which is quite simple to make but looks as if you have toiled for hours. </span><span style="font-size: large;">I also feel this is the best way to welcome sunny summer!!</span><br />
<br />
<span style="font-size: large;">I am big fan of cheese cakes and always end up going to these fancy places and pay lot of bucks to enjoy a slice of cake. Surprisingly we can make a decent cheese cake at home with all Indian ingredients as well. Thanks again baisakhi for taking time and clicking these beautiful pics and sharing this yumm recipe for all of us! </span><br />
<span style="font-size: large;"><br /></span>
<u><span style="font-size: large;">Ingredients</span></u><span style="font-size: large;"></span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Amul cheese- 1 cup </span><br />
<span style="font-size: large;">Digestive biscuits 5-6 </span><br />
<span style="font-size: large;">Set curd- 1/2 cup</span><br />
<span style="font-size: large;">Amul cream- 1 Packet</span><br />
<span style="font-size: small;"><span style="font-size: large;">Gelatine or lemon grass- 1 tsp </span></span><br />
<span style="font-size: small;">(Suggestion- use only vegetarian gelatine. </span><span style="font-size: large;"><span style="font-size: small;">Please check the ingredients before buying and avoid the ones with animal extract)</span> </span><br />
<span style="font-size: large;">Castor sugar 1/2 cup</span><br />
<span style="font-size: large;">Vanilla essence 1 tsp</span><br />
<span style="font-size: large;">Britania sponge cake 1</span><br />
<span style="font-size: large;">Butter 3 tsp</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGHFuXe90t6a9mAbqcEemx6cA313p24-rh7Mg8dLdBUx2CaxLA3FFfoBZaAVDfjF2CfbODBDC6S7tpMMzLIt5X9RFjiwX1-razCVZRSmvinb0JSo2xZMad2ErRb1KrcwVrFx13KDfZZ8A/s1600/IMG-20140301-WA0003.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGHFuXe90t6a9mAbqcEemx6cA313p24-rh7Mg8dLdBUx2CaxLA3FFfoBZaAVDfjF2CfbODBDC6S7tpMMzLIt5X9RFjiwX1-razCVZRSmvinb0JSo2xZMad2ErRb1KrcwVrFx13KDfZZ8A/s1600/IMG-20140301-WA0003.jpg" height="498" width="640" /></a></div>
<span style="font-size: large;"><br /></span>
<u><span style="font-size: large;">Method:</span></u><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Grind the biscuits and mix the melted butter with it. Line the
base of the serving dish evenly and smoothly with the biscuit mixture. <span id="fullpost"><span class="links">Spread and press well with hand. Put in the freezer for 20 min or so to set.</span></span></span><br />
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<span style="font-size: large;">Now in a blender add curd, cream,vanilla essence, castor sugar and melted gelatine and whip it nicely.</span><br />
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<span style="font-size: large;"> <span id="fullpost"><span class="links">Remove the set crust from the freezer and pour this mixture onto the set biscuit base and a</span></span>dd some more crushed cake for texture on top. </span><br />
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<span id="fullpost" style="font-size: large;"><span class="links"><span id="fullpost"><span class="links">Cover and put in the fridge to set for few hours. </span></span></span></span><span id="fullpost" style="font-size: large;"><span class="links">Garnish with sliced strawberries or blueberries and serve cold!! </span></span><br />
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Anonymoushttp://www.blogger.com/profile/17275676736718594037noreply@blogger.com4tag:blogger.com,1999:blog-2837648363963151988.post-66250437418976054052014-02-22T21:21:00.001-08:002014-02-22T21:21:25.388-08:00<div dir="ltr" style="text-align: left;" trbidi="on">
<h2 style="text-align: center;">
<span style="font-size: large;">Classic French Toast</span></h2>
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<span style="font-size: large;">French Toast is an easy breakfast option, perfect for Sunday mornings. Its a great comfort food and doesn't take more than 10 minutes to make! I know some people like to eat their toast as a savoury, but I prefer this one with sugar. I use brown bread most of the time at home, you may actually use any bread of your choice. There are lot of variations to this toast, so get in the kitchen and start making these easy and quick french toasts! </span><br />
<br />
<span style="font-size: large;">Ingredients</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Eggs- 3</span><br />
<span style="font-size: large;">Brown bread- 4 slices</span><br />
<span style="font-size: large;">Milk- 180 ml</span><br />
<span style="font-size: large;">Vanilla extract- 1 tsp</span><br />
<span style="font-size: large;">Cinamon powder- 1/2 tsp (Optional)</span><br />
<span style="font-size: large;">Sugar 1 1/2 tsp</span><br />
<span style="font-size: large;">Salt- pinch </span><br />
<span style="font-size: large;">Butter </span><br />
<br />
<span style="font-size: large;">Method:</span><br />
<br />
<span style="font-size: large;">In a shallow bowl, beat eggs; add milk, sugar, vanilla extract, cinnamon powder and pinch of salt and make a smooth consistent batter without any lumps.</span><br />
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<span style="font-size: large;">Soak bread for 30 seconds on each side in the custard. </span><br />
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<span style="font-size: large;">On a non stick pan add butter and fry the bread on medium flame until golden brown on both sides and cooked through. </span><br />
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<span style="font-size: large;">Serve with honey/maple syrup and some fresh juice! </span><br />
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Anonymoushttp://www.blogger.com/profile/17275676736718594037noreply@blogger.com2tag:blogger.com,1999:blog-2837648363963151988.post-54506215527773583602014-02-21T23:46:00.000-08:002014-02-21T23:46:20.492-08:00<div dir="ltr" style="text-align: left;" trbidi="on">
<h2 style="text-align: center;">
<span style="font-size: large;"> </span></h2>
<h2 style="text-align: center;">
<span style="font-size: large;">Aloo Fry</span></h2>
<h2 style="text-align: center;">
<span style="font-size: large;">(No Onion No Garlic) </span></h2>
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;">This super basic and easy potato fry is my family's favorite recipe! Its perfect for a lazy day in your kitchen. Also aloo is the most loved veggie and its easily available in our kitchens always. So try this is quick side dish! </span><span style="font-size: large;">Serve along with any rasam or sambar and enjoy! </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Ingredients</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Aloo finely chopped 2</span><br />
<span style="font-size: large;">Chilli powder 1/2 tsp</span><br />
<span style="font-size: large;">Salt as per taste </span><br />
<span style="font-size: large;">Cumin seeds 1/2 tsp</span><br />
<span style="font-size: large;">Mustard seeds 1/2 tsp</span><br />
<span style="font-size: large;">Urad dal 1/2 tsp</span><br />
<span style="font-size: large;">Green chillies 2</span><br />
<span style="font-size: large;">Curry leaves few</span><br />
<span style="font-size: large;">Coriander leaves few</span><br />
<span style="font-size: large;">Pinch of garam masala/aamchur powder (Optional) </span><br />
<span style="font-size: large;">Oil to fry</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Method:-</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Make a coarse paste of chillies, curry leaves and coriander together.</span><br />
<br />
<span style="font-size: large;">In a non stick pan, add oil, cumin & mustard seeds and urad dal. Once they start to splutter add the paste, chilli powder, turmeric powder and fry them for a minute.</span><br />
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<br />
<span style="font-size: large;">Now add the aloo, salt and mix them all together so that the masalas are well coated. Cover the pan and cook them on medium flame for 10 minutes.</span><br />
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<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Then take off the lid and let them cook for another 10minutes. Do not cook them on high flame as they change colour but may not get cooked properly.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Sprinkle a pinch of garam masala or aamchur powder on top and serve with hot ghee rice and rasam! </span><br />
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Anonymoushttp://www.blogger.com/profile/17275676736718594037noreply@blogger.com0tag:blogger.com,1999:blog-2837648363963151988.post-84412975255208800072014-02-08T21:53:00.002-08:002014-02-09T22:55:10.360-08:00<div dir="ltr" style="text-align: left;" trbidi="on">
<h2 style="text-align: center;">
<span style="font-family: inherit;"><span style="font-size: large;">Egg
Rava Dosa</span></span></h2>
<h2 style="text-align: center;">
<span style="font-family: inherit;"><span style="font-size: large;">Semolina Crepes with Egg </span></span></h2>
<span style="font-family: inherit;"><span style="font-size: large;">
</span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;">
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<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;"><span style="font-size: large;">
</span></span><b><span style="font-family: inherit;"><span style="font-size: large;">This
is one of the quickest breakfast you could ever imagine. An instant dosa that can be mixed using eggs
and rava and needs no fermentation. My family is fond of dosas and we make them
pretty often. We make this egg dosa those days when we have craving for dosas and
no time to prepare batter and ferment! You have to try them to believe how easy and yumm they are!! </span></span></b><br />
<br />
<b><span style="font-family: inherit;"><span style="font-size: large;">
</span></span></b><br />
<b><span style="font-family: inherit;"><span style="font-size: large;">
</span></span><u><span style="font-family: inherit;"><span style="font-size: large;">Ingredients:-</span></span></u></b><br />
<b><span style="font-family: inherit;"><span style="font-size: large;">
</span></span></b><br />
<b><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-size: large;">Eggs
-3</span></span> </span></span></b><br />
<b><span style="font-family: inherit;"><span style="font-size: large;">
</span></span><span style="font-family: inherit;"><span style="font-size: large;">Rava/Suji-
2 cups </span></span></b><br />
<b><span style="font-family: inherit;"><span style="font-size: large;">
</span></span><span style="font-family: inherit;"><span style="font-size: large;">Onion-1
finely chopped</span></span></b>
<br />
<b><span style="font-family: inherit;"><span style="font-size: large;">Chillies-
2 finely chopped</span></span></b><br />
<b><span style="font-family: inherit;"><span style="font-size: large;">
</span></span><span style="font-family: inherit;"><span style="font-size: large;">Cumin
seeds- 1/2 tsp</span></span></b><br />
<b><span style="font-family: inherit;"><span style="font-size: large;">
</span></span><span style="font-family: inherit;"><span style="font-size: large;">Chilli
powder- 1/2 tsp </span></span></b><br />
<b><span style="font-family: inherit;"><span style="font-size: large;">
</span></span><span style="font-family: inherit;"><span style="font-size: large;">Coriander
leaves- few</span></span></b><br />
<b><span style="font-family: inherit;"><span style="font-size: large;">
</span></span><span style="font-family: inherit;"><span style="font-size: large;">Salt- 1 tsp</span></span></b><br />
<b><span style="font-family: inherit;"><span style="font-size: large;">Water- 3 to 4 cups </span></span></b><br />
<b><span style="font-family: inherit;"><span style="font-size: large;">
</span></span><span style="font-family: inherit;"><span style="font-size: large;">Pepper
to taste</span></span></b><br />
<b><span style="font-family: inherit;"><span style="font-size: large;">
</span></span><span style="font-family: inherit;"><span style="font-size: large;">Oil-
for pan frying</span></span></b><br />
<br />
<b><span style="font-family: inherit;"><span style="font-size: large;">
</span></span></b><br />
<b><span style="font-family: inherit;"><span style="font-size: large;">
</span></span><u><span style="font-family: inherit;"><span style="font-size: large;">Method:- </span></span></u></b><br />
<b><u><span style="font-family: inherit;"><span style="font-size: large;"><br /></span></span></u></b>
<b><span style="font-family: inherit;"><span style="font-size: large;">
</span></span></b><br />
<b><span style="font-family: inherit;"><span style="font-size: large;">
</span></span><span style="font-family: inherit;"><span style="font-size: large;">In
a mixing bowl add all the ingredients mentioned above </span></span><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-size: large;">except eggs</span></span> and mix them
well. Beat eggs in a separate bowl with coriander leaves and add this to the
rava mix. Whisk everything together with water and make a smooth running
batter. Remember the batter has to be of watery consistency to get crisp dosas.</span></span><span style="font-size: large;"> Also allow some soaking time for rava or suji/semolina, so that they
soften.I usually mix everything and keep the batter for rest at least 10 minutes.</span></b><br />
<br />
<b><span style="font-family: inherit;"><span style="font-size: large;">
</span></span></b><br />
<div class="separator" style="clear: both; text-align: center;">
<b><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHWbLzg66TjBZViN1Qj6ueDAbfgPSaC9jUn4TPaUfj4UTFyeRa-zGp9MBxozwTF3VZveg5q_ZAMl-VXg1byTxaZGXyehUYGx5f0ATNvtktG2mtT4QPP13mo12nJL-DtBlGW_rZogw_pb8/s1600/IMG_3167.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHWbLzg66TjBZViN1Qj6ueDAbfgPSaC9jUn4TPaUfj4UTFyeRa-zGp9MBxozwTF3VZveg5q_ZAMl-VXg1byTxaZGXyehUYGx5f0ATNvtktG2mtT4QPP13mo12nJL-DtBlGW_rZogw_pb8/s1600/IMG_3167.JPG" height="426" width="640" /></a></span></b></div>
<b><span style="font-size: large;"><br /></span></b>
<br />
<div class="separator" style="clear: both; text-align: center;">
<b><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijEjCFjNu7YNup9yd6TfpKGu0xxo8E43xz3UAc4ybpQAVa8jY9dwZP1NnIs0p8_qEWgK3CINsidEZdnvS_Ek2CagzvxbukTe9EPsGLgsQcEQlamVXmE4YgBBi4pewFxWHdi0Zgrgf38BA/s1600/IMG_3169.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijEjCFjNu7YNup9yd6TfpKGu0xxo8E43xz3UAc4ybpQAVa8jY9dwZP1NnIs0p8_qEWgK3CINsidEZdnvS_Ek2CagzvxbukTe9EPsGLgsQcEQlamVXmE4YgBBi4pewFxWHdi0Zgrgf38BA/s1600/IMG_3169.JPG" height="426" width="640" /></a></span></b></div>
<b><br /></b>
<b><span style="font-family: inherit;"><span style="font-size: large;">
</span></span><span style="font-family: inherit;"><span style="font-size: large;">Heat
a tawa and grease it lightly with oil and take one large ladleful of
batter and pour in a circle over the hot griddle making sure you fill the gaps.
Smear a little oil on the sides, cook till both sides are golden brown in
colour and fold over to make a semi-circle.</span></span></b><br />
<br />
<b><span style="font-family: inherit;"><span style="font-size: large;">
</span></span></b><br />
<div class="separator" style="clear: both; text-align: center;">
<b><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgA0ZL-c5uExzYM1KTnyJrQ_kXlZWkYA1yRl5sq29VcUryJgK7db1VeTWiPc7lkhEqAfLXj-_f5S_PGR3zJIOlZpPLYzRsNX-exFu8xYlrmbhik0Q48tCqWIEDd6ZWzc_LDqYVAfOXXOM/s1600/IMG_3170.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgA0ZL-c5uExzYM1KTnyJrQ_kXlZWkYA1yRl5sq29VcUryJgK7db1VeTWiPc7lkhEqAfLXj-_f5S_PGR3zJIOlZpPLYzRsNX-exFu8xYlrmbhik0Q48tCqWIEDd6ZWzc_LDqYVAfOXXOM/s1600/IMG_3170.JPG" height="426" width="640" /></a></span></b></div>
<b><span style="font-size: large;"><span style="font-family: inherit;"><span style="font-size: large;">Now
be patient! Because of the large amount of water in the batter, rava dosa will
take longer to cook than regular dosas. </span></span></span></b><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<b><span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuhIJ7mBiWvZfX06d3nxbBTeTRNbk2tyl5VXF_ZqbXttGJANaLcdpQ2UQwhNS1jxqL3D0bs16CzsQSe1Xb_4a_ixriFhZp3r8BsiT0B7tUvl_QWCCUZAA0Sq9YYonHmIuwSiAaR8wvheM/s1600/IMG_3178.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuhIJ7mBiWvZfX06d3nxbBTeTRNbk2tyl5VXF_ZqbXttGJANaLcdpQ2UQwhNS1jxqL3D0bs16CzsQSe1Xb_4a_ixriFhZp3r8BsiT0B7tUvl_QWCCUZAA0Sq9YYonHmIuwSiAaR8wvheM/s1600/IMG_3178.JPG" height="426" width="640" /></a></span></b></div>
<b><br /></b>
<b><span style="font-family: inherit;"><span style="font-size: large;">
</span></span><span style="font-family: inherit;"><span style="font-size: large;">To make the
rava dosa crispy, maintain flame low and let the dosa cook longer, taking your
time to flip it. </span></span></b><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEoEPxrX2x6oGxS6FXe_bCT6fmDUYha6j7mcGSLGE5Is64bGQDV6nPbXRvnklKNUfKqHnxANAkh6jOLRxJRvv6waqjXly_yg9-S-6_0LLoe2v3PhUK9U_jnheNFG6fMIwD4gZTr9BCvDE/s1600/IMG_3176.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEoEPxrX2x6oGxS6FXe_bCT6fmDUYha6j7mcGSLGE5Is64bGQDV6nPbXRvnklKNUfKqHnxANAkh6jOLRxJRvv6waqjXly_yg9-S-6_0LLoe2v3PhUK9U_jnheNFG6fMIwD4gZTr9BCvDE/s1600/IMG_3176.JPG" height="426" width="640" /></a></b></div>
<b><span style="font-family: inherit;"><span style="font-size: large;">Enjoy
crispy egg rava dosa with any chutney or just like that!! </span></span></b>
<br />
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Anonymoushttp://www.blogger.com/profile/17275676736718594037noreply@blogger.com0tag:blogger.com,1999:blog-2837648363963151988.post-63942211152580368232014-01-25T21:13:00.000-08:002014-01-25T21:13:32.703-08:00<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<h2 style="text-align: center;">
Paneer Matar Makhni</h2>
<div style="text-align: center;">
<span style="font-size: small;">Paneer & Peas Curry</span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfERSULr6fhP270EM4QBbtgFFgEYohsKCYQ-71ObYAJaGN1orQ78ZZgpDOAgDBzFKEbKeuKml8zJRh_xSq1uEWwitnSkf93qVS_ACLXED9hHWKAgfbM79Rms7wQxm1bew5l2Y-PUgLDUY/s1600/IMG_3162.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfERSULr6fhP270EM4QBbtgFFgEYohsKCYQ-71ObYAJaGN1orQ78ZZgpDOAgDBzFKEbKeuKml8zJRh_xSq1uEWwitnSkf93qVS_ACLXED9hHWKAgfbM79Rms7wQxm1bew5l2Y-PUgLDUY/s1600/IMG_3162.JPG" height="426" width="640" /></a></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Every time I buy paneer, I end up making simple paneer bhurji as its quick and tastes great with phulkas. Today I wanted to give extra attention to paneer and make something rich and creamy!! To make it healthy I am adding fresh green peas to the curry. Perfect gravy recipe to please vegetarian guests!! </span><br />
<span style="font-size: large;"><br /></span>
<u><span style="font-size: large;">Ingredients: </span></u><br />
<br />
<span style="font-size: large;">Paneer 200gms</span><br />
<span style="font-size: large;">Green Peas 100 gms</span><br />
<span style="font-size: large;">Onions 2</span><br />
<span style="font-size: large;">Tomatoes 1 </span><br />
<span style="font-size: large;">Green Chillies 2 </span><br />
<span style="font-size: large;">Cloves/Cardamon 2 each</span><br />
<span style="font-size: large;">Tomato puree 1cup</span><br />
<span style="font-size: large;">Shahi Jeera 1tsp</span><br />
<span style="font-size: large;">Ginger chopped 1 tsp</span><br />
<span style="font-size: large;">Garlic chopped 1 tsp </span><br />
<span style="font-size: large;">Kassori Methi fistful</span><br />
<span style="font-size: large;">Chilli powder 1tsp</span><br />
<span style="font-size: large;">Garam masala 1/2 tsp</span><br />
<span style="font-size: large;">Butter 50 gms</span><br />
<span style="font-size: large;">Oil 1 tsp </span><br />
<span style="font-size: large;">Pepper powder 1/2tsp</span><br />
<span style="font-size: large;">Salt as per taste.</span><br />
<span style="font-size: large;">Fresh cream for garnishing </span><br />
<br />
<u><span style="font-size: large;">Method:</span></u><br />
<br />
<span style="font-size: large;">Boil onions, ginger,garlic,tomato,clove, cardamon in 1 cup of water. Once they are cooked, cool them and make a paste in blender.</span><br />
<span style="font-size: large;"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd3wNZZUwBO8cg1vXq2Vuax2mlcey9nccFOVbT3xOkIbBvGloUAcW9x-oI4cTkR2iUpKwlej5Zkxd2kjW0pq5xBpVHksXJELhIoS6u1hnyxv7fncWj1isXUJUINduMLU269iHJEcAK93Q/s1600/IMG_3155.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd3wNZZUwBO8cg1vXq2Vuax2mlcey9nccFOVbT3xOkIbBvGloUAcW9x-oI4cTkR2iUpKwlej5Zkxd2kjW0pq5xBpVHksXJELhIoS6u1hnyxv7fncWj1isXUJUINduMLU269iHJEcAK93Q/s1600/IMG_3155.JPG" height="426" width="640" /></a></span></div>
<br />
<span style="font-size: large;">In a nonstick pan saute paneer cubes for few minutes and keep aside. Blanch green peas for 5 mins and keep aside.</span><br />
<br />
<span style="font-size: large;">Now in a kadai add butter with some oil, fry shahi jeera until they change colour and then add chilli powder. Add the peas and fry them for 5 minutes. Put the blended masala paste and tomato puree to this with green chillies and cook for few minutes.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4TtMj_YUYjrqr6iYo4e4FwuKLdoaVqtSfoa5pMQ1NXXfmp4NhbhNh3CRghxRR4QXH6RjFyRXTMD_MtCOtNbJsfv0BJaHDCI2lVN67_8MeaIf6tJJKRVll8B0FS9HTBv0uPUj8nISqQj0/s1600/IMG_3160.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4TtMj_YUYjrqr6iYo4e4FwuKLdoaVqtSfoa5pMQ1NXXfmp4NhbhNh3CRghxRR4QXH6RjFyRXTMD_MtCOtNbJsfv0BJaHDCI2lVN67_8MeaIf6tJJKRVll8B0FS9HTBv0uPUj8nISqQj0/s1600/IMG_3160.JPG" height="426" width="640" /></a></div>
<span style="font-size: large;">Add the sauteed paneer cubes in the kadai and mix them all together. For seasoning add salt, pepper, garam masala. Crush kasoori methi with your hand and add to the gravy. Cook this for 10minutes. <span id="lblDescription" itemprop="description">Feel free to add your own touch with lime juice! </span></span><br />
<br />
<span style="font-size: large;">Sprinkle fresh coriander leaves and garnish with fresh cream. Serve hot with phulkas or jeera rice! </span></div>
Anonymoushttp://www.blogger.com/profile/17275676736718594037noreply@blogger.com0tag:blogger.com,1999:blog-2837648363963151988.post-38276898222773249642014-01-18T21:35:00.003-08:002014-01-18T21:36:13.323-08:00<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: left;">
<u><span style="font-size: small;">Recipe Credits- Meena Sharma</span></u></div>
<div style="text-align: left;">
<span style="font-size: small;"><u>Picture Credits- Abhinav Shukla</u> </span></div>
<h2 style="text-align: center;">
Daal Baati</h2>
<h2 style="text-align: center;">
<span style="font-size: small;">Guest Blog by Meena Sharma</span></h2>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhncJsaB6FzK89kLLLJrIM15qs9O2lYIEIjbo8OIE2W48xyoO9jA2l5cDzWV8IXt_94JfIocEI-PBw1na766vX33d81l79PARLCs93b3uENd6ZoCrVezWRJ6OYUYaCeBv_Eza-s7J0UGS4/s1600/IMAGE$6827EDDAF5D60150.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhncJsaB6FzK89kLLLJrIM15qs9O2lYIEIjbo8OIE2W48xyoO9jA2l5cDzWV8IXt_94JfIocEI-PBw1na766vX33d81l79PARLCs93b3uENd6ZoCrVezWRJ6OYUYaCeBv_Eza-s7J0UGS4/s1600/IMAGE$6827EDDAF5D60150.jpg" height="412" width="640" /></a></div>
<br />
<span style="font-size: large;"><span style="font-size: large;">Daal Baati is a popular dish of Rajasthan. This rich
and flavourful dish is commonly served at all festivities, what started
as a picnic food has become a distinctive cuisine of Rajasthan. My colleague, l</span>ovely Meena was
willing to share this delicious recipe with all of us. Thanks again so much for giving us this rich and yumm delicacy!!</span><br />
<span style="font-size: large;"> </span> <br />
<span style="font-size: large;">The Baatis are traditionally roasted in an open coal fire, you can always buy baati cooker if you intend to make them often, its easily available in stores.</span><br />
<br />
<span style="font-size: large;">If not you can also cook them under a grill or in your oven. But one thing common for baatis, irrespective of their cooking technique is that they are always served dipped in ghee accompanied with thick Daal which is traditionally made with a number of different types of lentils, you can use as many as you have at the moment! </span><br />
<br />
<div style="text-align: left;">
<span style="font-size: large;">This dal is cooked with ghee, the masalas in the dal are fried in ghee and more ghee is mixed into the dal before serving. Often a large batch of baatis is made and part of the dough is left unsalted. This unsalted dough then shaped into rounds and deep fried in ghee!!</span></div>
<div style="text-align: left;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: left;">
<u><b><span style="font-size: large;">Ingredients for Baati:-</span></b></u></div>
<div style="text-align: left;">
<span style="font-size: large;"><br />Wheat Flour- 4 cups<br />Sooji/ Rawa-2 cups<br />Carrom seeds/Ajwayin- 1/2tsp<br />Ghee-4 tbs<br />Salt-to taste<br />Baking soda- 1/2 tsp</span></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<u><b><span style="font-size: large;">Method:- </span></b></u></div>
<div style="text-align: left;">
<u><b><span style="font-size: large;"><br /></span></b></u></div>
<div style="text-align: left;">
<span style="font-size: large;">Mix flour, sooji, salt, ghee, little water and make a firm dough. Knead the dough for 5 minutes until smooth. Cover it with wet cloth and keep it aside. Divide dough into 10 equal portions and roll each into a ball, flatten each ball into a thick disc and press in the centre to make an indent and put in the daal baati cooker. Cook on each side for about 5 minutes, until they turn into golden colour! </span></div>
<div style="text-align: left;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLaE084UKk28vFAgl1X_qcj5_yoK_PIilfpBy6YEe7KzDnSFFt317ecxp-fTxByCcAuHFji8KZ3nUU-Lj-QowdnJGjMjo5h-k-eNwZoBLpkzlsKHH8P3Dxl6R537_o2GvBrcnU3_RBsxM/s1600/IMAGE%25247A114DEB94AD6435.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLaE084UKk28vFAgl1X_qcj5_yoK_PIilfpBy6YEe7KzDnSFFt317ecxp-fTxByCcAuHFji8KZ3nUU-Lj-QowdnJGjMjo5h-k-eNwZoBLpkzlsKHH8P3Dxl6R537_o2GvBrcnU3_RBsxM/s1600/IMAGE%25247A114DEB94AD6435.jpg" height="424" width="640" /></a></div>
<div style="text-align: left;">
<span style="font-size: large;">Alternate way of making these baatis if you dont have the baati cooker is baking them in the oven. Boil water in a deep pan, add the baatis and cook on high flame for 15 minutes.<br />Remove from water and arrange on a baking tray. Preheat oven to 200C and bake until the baatis are golden. brush them with ghee and serve hot with dal! </span></div>
<div style="text-align: left;">
</div>
<div style="text-align: left;">
<u><b><span style="font-size: large;">Ingredients for Daal:- </span></b></u></div>
<div style="text-align: left;">
<u><b><span style="font-size: large;"><br /></span></b></u></div>
<div style="text-align: left;">
<span style="font-size: large;">Channa Daal-1/2 cup<br />Toor Daal-1/2 cup<br />Moong Daal-1/2 cup<br />Masoor Daal-1/2 cup<br />Cumin Seeds-1 tsp<br />Mustard Seeds<br />Green Chillies-3-4<br />Asafoetida/ Hing-a generous pinch<br />Tomatoes- 2 finely chopped<br />Garlic- 5<br />Ghee-3 tbs<br />Chilli powder- 1/2tsp<br />Coriander powder- 1/2tsp<br />Turmeric powder- 1/2tsp<br />Salt-to taste</span></div>
<div style="text-align: left;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: left;">
<b><span style="font-size: large;"><u><span style="font-weight: normal;"><b>Method:-</b></span></u></span></b></div>
<div style="text-align: left;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: left;">
<span style="font-size: large;">Wash all the dals and add turmeric powder, salt and pressure cook for 2-3 whistles. In a pan, add oil and add cumin & mustard seeds, hing and once they start to splutter add tomatoes, chillies, garlic, chilli powder, dhaniya powder and saute for another 5 minutes. Now add the cooked dal and mix everything thoroughly, check the seasoning and add salt if required. </span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvSQwcaPfA1SNh9P2jaEUTbSc7Y_HYpsU5c3EAONPmOlzlu8cns9aYO5vbyW8eimeDifebE1Hhig2UsEMZrR1NbVHKTbR7BZBz7et3K0C28CebFf00HLwWU_QhR_aCbM8BJmHJwdV5vOI/s1600/IMAGE$278DEDC98F153BA6.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvSQwcaPfA1SNh9P2jaEUTbSc7Y_HYpsU5c3EAONPmOlzlu8cns9aYO5vbyW8eimeDifebE1Hhig2UsEMZrR1NbVHKTbR7BZBz7et3K0C28CebFf00HLwWU_QhR_aCbM8BJmHJwdV5vOI/s1600/IMAGE$278DEDC98F153BA6.jpg" height="420" width="640" /></a></div>
<div style="text-align: left;">
<u><b><span style="font-size: large;">How to Serve:-</span></b></u></div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<span style="font-size: large;">Arrange the baatis on a serving plate, break each baati, press lightly and soak in a bowl of ghee, then drain and serve with hot dal!</span></div>
</div>
Anonymoushttp://www.blogger.com/profile/17275676736718594037noreply@blogger.com0tag:blogger.com,1999:blog-2837648363963151988.post-62180695089166346822014-01-09T09:06:00.001-08:002014-01-11T19:34:21.090-08:00<div dir="ltr" style="text-align: left;" trbidi="on">
<h2 style="text-align: center;">
<span style="font-size: large;"> </span></h2>
<h2 style="text-align: center;">
<span style="font-size: large;">Chettinad Egg masala curry</span></h2>
<span style="font-size: large;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6nuVWidvFhVPFxZwPZgQMtCjeVRPceMoCi6vjzV-BUJDs64_HO4BAqQHRgivv6EE7cq2g9nrTrD8-gtQ_mmaro64w9jZSJk0QQMY0AHnq0f1YgzQ7TPgGIctTXMnBjFmdOBU9ghEH-70/s1600/IMG_3101.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6nuVWidvFhVPFxZwPZgQMtCjeVRPceMoCi6vjzV-BUJDs64_HO4BAqQHRgivv6EE7cq2g9nrTrD8-gtQ_mmaro64w9jZSJk0QQMY0AHnq0f1YgzQ7TPgGIctTXMnBjFmdOBU9ghEH-70/s1600/IMG_3101.JPG" height="426" width="640" /></a></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">I loooooooove eggs, big fan of them! Its my go to curry when I am bored with veggies. This is one of my favorite egg curry recipe, as I love intense spicy curries!! It goes well with steamed rice, jeera rice or even with roti/paratha.If you wish you can simplify the recipe and give a miss to the spices to make it mild if spicy food is not your forte!! </span><br />
<span style="font-size: large;"><br /></span>
<u><span style="font-size: large;">Ingredients</span></u><br />
<br />
<span style="font-size: large;">Eggs - 4<br />Turmeric powder - 1 tsp<br />Onions - 2 large<br />Tomato - 2 medium size pureed</span><br />
<span style="font-size: large;">Green chilli - 2 slit<br />Ginger Garlic Paste - 2 tsp</span><br />
<span style="font-size: large;"><span style="font-size: large;">Salt to taste</span></span><br />
<span style="font-size: large;">Oil - 2 tsp</span><br />
<br />
<u><span style="font-size: large;">To roast & grind</span></u><br />
<span style="font-size: large;"> </span><br />
<span style="font-size: large;">Coriander Seeds - 2 tsp<br />Whole Pepper - 1 tsp<br />Dry Red Chilli - 4<br />Cumin Seeds - 1 tsp<br />Fennel Seeds - 1 tsp<br />Cinnamon - 1 small stick </span><br />
<br />
<u><span style="font-size: large;">Method:</span></u><br />
<br />
<span style="font-size: large;">Boil eggs, peel them and set aside. </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">To make the masala heat 1 tsp oil in a kadai. Add all the spices mentioned above and roast them on low heat till they change colour. Take them in a blender, add some water and make a smooth paste.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Now add more oil in the pan and add curry leaves, onions, gg paste, salt and chillies and fry this for 2 mins until onions turn into golden colour, add tomato puree and cover the pan with a lid and cook for 5 mins. Add the blended masala and cook for another 5 minutes. You can add some water according to the consistency you want. </span><br />
<br />
<span style="font-size: large;">Make lot of slashes on the boiled eggs and add them to the gravy and let them cook for 10 mins till the oil floats on top.</span><br />
<br />
<span style="font-size: large;">Garnish with some fresh coriander and serve hot with garam garam rotis or steamed rice!! </span></div>
Anonymoushttp://www.blogger.com/profile/17275676736718594037noreply@blogger.com2tag:blogger.com,1999:blog-2837648363963151988.post-10612472670144410072014-01-03T22:00:00.000-08:002014-01-03T22:00:26.414-08:00<div dir="ltr" style="text-align: left;" trbidi="on">
<h2 style="text-align: center;">
<span style="font-size: large;">Onion Uthapam</span></h2>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiadsWhZKmqwlPtC90skn4TDPZJmXgOz1y52arA3xF9FbOCfDqutOyFyJX19hlUTfsgyxTwvYhI_XsmEe17K6nk2ox3vfEpnPrZBMYvtboe_15ix2peiaNTeGZB5aKwbUQ3X3zVpfXHzAw/s1600/IMG_3098.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="472" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiadsWhZKmqwlPtC90skn4TDPZJmXgOz1y52arA3xF9FbOCfDqutOyFyJX19hlUTfsgyxTwvYhI_XsmEe17K6nk2ox3vfEpnPrZBMYvtboe_15ix2peiaNTeGZB5aKwbUQ3X3zVpfXHzAw/s640/IMG_3098.JPG" width="640" /></a><span style="font-size: large;"> </span></div>
<span style="font-size: large;">Happy new year everyone, hope you all had a great vacation and spent quality time with family on holidays! </span><br />
<br />
<span style="font-size: large;">So I am back into kitchen, making quick and easy dishes for my loved ones. One question that bothers every women while sleeping is what to cook for breakfast tomorrow!! Especially if you are working and you have to rush to office in the morning. </span><br />
<br />
<span style="font-size: large;">On weekdays, I usually prefer quick breakfasts like oats, cornflakes, fruits....but my south indian instincts hit me sometimes and I crave for idlis and dosas so I make dosa/idli batter and store in refrigerator and use it for a week. To make them interesting, I add some twist to the routine recipe.</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">One such recipe is uthapam. You can make them in so many ways, with ingredients readily available at home. So here's a simple, delicious, spicy and nutritional recipe for those busy mornings!!</span><br />
<br />
<u><span style="font-size: large;">Ingredients:-</span></u><br />
<br />
<span style="font-size: large;">Idli batter </span><br />
<span style="font-size: large;">1 cup finely chopped tomato </span><br />
<span style="font-size: large;">1 cup finely chopped onion </span><br />
<span style="font-size: large;">1 green chili finely chopped</span><br />
<span style="font-size: large;">Ginger finely chopped (Optional)</span><br />
<span style="font-size: large;">Few coriander leaves </span><br />
<span style="font-size: large;">Chilli powder/Gun powder</span><br />
<span style="font-size: large;">Salt per taste </span><br />
<span style="font-size: large;">Oil</span><br />
<span style="font-size: large;"><br /></span>
<u><span style="font-size: large;">Method:-</span></u><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Take a non stick pan, when it gets hot put a ladle full of batter and spread it evenly on the pan. Remember to not make it too thin lik a dosa, uthapams taste better when they are thick like pan cakes.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDcB_RlfTRVrmkMqRzdfr57DKdyZmGz3OwT3-HiSjdjYse6BgR1Anv7IEGfC60C4nBEBu7mF7AW3In5bYR2Wz4IMraPMQWrMi83HFlMFWDSmMfSOB5uahR9xWvhBkumIBRGybXk_CckQE/s1600/IMG_3091.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDcB_RlfTRVrmkMqRzdfr57DKdyZmGz3OwT3-HiSjdjYse6BgR1Anv7IEGfC60C4nBEBu7mF7AW3In5bYR2Wz4IMraPMQWrMi83HFlMFWDSmMfSOB5uahR9xWvhBkumIBRGybXk_CckQE/s640/IMG_3091.JPG" width="640" /></a></div>
<span style="font-size: large;">Now, spread onions, tomatoes, chillies on the uthapam generously, sprinkle some chilli powder/gun powder, salt and finely chopped coriander leaves. Press the toppings with help of a spatula and oil on the sides and cover with a lid.</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLBNALCxVK5WBhS_EGL_CE9CuHGybJlXGmT6UkTMINA3K84Vmn10KiKyeggmTAVtxwKv5fak1VHOPea2PUCNXUVg2z0ANpwECRMW8uIHlw7j7s49-M9uCEcmsf_GoAc226RF07pPd-AqY/s1600/IMG_3094.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="490" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLBNALCxVK5WBhS_EGL_CE9CuHGybJlXGmT6UkTMINA3K84Vmn10KiKyeggmTAVtxwKv5fak1VHOPea2PUCNXUVg2z0ANpwECRMW8uIHlw7j7s49-M9uCEcmsf_GoAc226RF07pPd-AqY/s640/IMG_3094.JPG" width="640" /></a></div>
<span style="font-size: large;">Let it cook on low flame for 5 minutes, then flip it over and cook for another 5 minutes.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs4VSfi1M_-LdUVeXufasxYRnG-hIPXN7J6BBeHMC11kouosAYRCB2XjfcgNR3T1HRtHXpIBWycVuYf2C0F5FiiNyoCUDzIwf1L2thA0FZlC7LDibBw9lbiRkFBVa6Yx05cysXxf7d0ZQ/s1600/IMG_3097.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="472" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs4VSfi1M_-LdUVeXufasxYRnG-hIPXN7J6BBeHMC11kouosAYRCB2XjfcgNR3T1HRtHXpIBWycVuYf2C0F5FiiNyoCUDzIwf1L2thA0FZlC7LDibBw9lbiRkFBVa6Yx05cysXxf7d0ZQ/s640/IMG_3097.JPG" width="640" /></a></div>
<span style="font-size: large;">Ta da...hot and spicy uthappam is ready, serve it with any chutney! </span><br />
<span style="font-size: large;"><br /></span>
<u><span style="font-size: large;">Variations:</span></u><br />
<ul style="text-align: left;">
<li><span style="font-size: large;">You can add any veggies like green peppers, ginger, corn. </span></li>
<li><span style="font-size: large;">You can avoid using oil completely and make it as a steamed uthapam</span></li>
<li><span style="font-size: large;"> If serving for kids add some ketchup on top, they will enjoy eating it like a pizza! </span></li>
</ul>
</div>
Anonymoushttp://www.blogger.com/profile/17275676736718594037noreply@blogger.com0tag:blogger.com,1999:blog-2837648363963151988.post-10664970492718650562013-12-21T22:36:00.002-08:002013-12-21T23:37:58.025-08:00<div dir="ltr" style="text-align: left;" trbidi="on">
<h2 style="text-align: center;">
<span style="font-size: large;"> </span></h2>
<h2 style="text-align: center;">
<span style="font-size: large;">Garlic & Pepper Rasam </span></h2>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcgOBazxYyZVL_pfnLBk-CxnoQBFpv68G6pN0O9LbKJmJD2NEREKlAXooybl7zhvxkVPfDpspEJXY_pe43NhJ7GybVbxnhZnsOnG5diZVhj6DDTTtlA6meXhkJ85_Rm6I08u2GgA0OOxQ/s1600/IMG_3066.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcgOBazxYyZVL_pfnLBk-CxnoQBFpv68G6pN0O9LbKJmJD2NEREKlAXooybl7zhvxkVPfDpspEJXY_pe43NhJ7GybVbxnhZnsOnG5diZVhj6DDTTtlA6meXhkJ85_Rm6I08u2GgA0OOxQ/s640/IMG_3066.JPG" width="640" /></a></span></div>
<div style="text-align: left;">
<span style="font-size: large;"><br /></span></div>
<div style="text-align: left;">
<span style="font-family: inherit; font-size: large;">Rasam is one comfort food we enjoy in all seasons. I always prefer pepper rasam on a cold rainy day with hot piping steamed rice and some side dish like potato fry, or bhindi fry. <span class="userContent" data-ft="{"tn":"K"}">In 365 days of a year, sadly I have cold for 300 days, so I end up making rasam pretty often to feel better!! </span></span></div>
<div style="text-align: left;">
<span style="font-family: inherit; font-size: large;"><span class="userContent" data-ft="{"tn":"K"}"> </span><u><br />Ingredients</u></span></div>
<span style="font-family: inherit; font-size: large;">Pepper- 1 tsp</span><br />
<span style="font-family: inherit; font-size: large;">Cumin Seeds- 1/2 tsp</span><br />
<span style="font-family: inherit; font-size: large;">Garlic pods- 5 </span><br />
<span style="font-family: inherit; font-size: large;">Red Chillies- 2</span><br />
<span style="font-family: inherit; font-size: large;">Toor Dal- 2 tsp</span><br />
<span style="font-family: inherit; font-size: large;">Tamarind lemon sized ball <br /><br /><u>Tampering</u> </span><br />
<span style="font-family: inherit; font-size: large;">Ghee- 1 tsp</span><br />
<span style="font-family: inherit; font-size: large;">Oil- 1tsp</span><br />
<span style="font-family: inherit; font-size: large;">Mustard seeds- 1/2 tsp</span><br />
<span style="font-family: inherit; font-size: large;">Cumin seeds- 1/2 tsp</span><br />
<span style="font-family: inherit; font-size: large;">Curry leaves</span><br />
<span style="font-family: inherit; font-size: large;">Red chillies 2<br /><br /><u>Method:</u><br /><br />Soak tamarind for 30 mins in 1 cup of warm water, remove the thick pulp out of it and keep it aside. <br /><br />Dry roast all the ingredients mentioned above into a fine powder. </span><br />
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<span style="font-family: inherit; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs033LTXtP52oYK_FmziHY4VCgtXvq5YWmd-VR7sfGcaUtJYsxdTtsthqR7QsdDNSK0DBURZILtgCihWeMUefcoFosCu9RGefwwpzfQ4B9WSpLOJUdzmJc-lmb3ZNMnuHo92euhFO5qCk/s1600/IMG_3060.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="494" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjs033LTXtP52oYK_FmziHY4VCgtXvq5YWmd-VR7sfGcaUtJYsxdTtsthqR7QsdDNSK0DBURZILtgCihWeMUefcoFosCu9RGefwwpzfQ4B9WSpLOJUdzmJc-lmb3ZNMnuHo92euhFO5qCk/s640/IMG_3060.JPG" width="640" /></a></span></div>
<span style="font-size: large;"><br /></span>
<span style="font-family: inherit; font-size: large;">Boil the tamarind juice in a bowl with 1 cup of water
with salt as required. Add the powdered masala and let it cook for 5
minutes. </span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: inherit; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVfgfEY8q7MblOzqTWhG_pCPNuwoIS5DcXHI33XextkETvmOPeuSWkM04ACNtqQ3JeSoC8TQ2wkUSvQfPKKv-T_Q5pNVCLfs8VEKKvAAqGbCJ33_ADiasm6DZ2MTXOSiZ-NvZNtLl2j7o/s1600/IMG_3063.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVfgfEY8q7MblOzqTWhG_pCPNuwoIS5DcXHI33XextkETvmOPeuSWkM04ACNtqQ3JeSoC8TQ2wkUSvQfPKKv-T_Q5pNVCLfs8VEKKvAAqGbCJ33_ADiasm6DZ2MTXOSiZ-NvZNtLl2j7o/s640/IMG_3063.JPG" width="640" /></a></span></div>
<span style="font-family: inherit; font-size: large;">Meanwhile heat ghee, oil and add all the ingredients under tampering. Add the tadka to the rasam and let it simmer for another 5 minutes. </span><br />
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<span style="font-family: inherit; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxbMpbS9uMByySWs2HhwYOdzlFd_4iNWf79ZWLKAbsyMYrhjFS-EYDe8x2w6T8pDZOE4Sk23q2sM0rGhict4S9xtVwDBvokdaoIONEv4h7BSRL5Db83xg2B-_5y6EOcT92JG4Oc8dU5Zg/s1600/IMG_3064.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxbMpbS9uMByySWs2HhwYOdzlFd_4iNWf79ZWLKAbsyMYrhjFS-EYDe8x2w6T8pDZOE4Sk23q2sM0rGhict4S9xtVwDBvokdaoIONEv4h7BSRL5Db83xg2B-_5y6EOcT92JG4Oc8dU5Zg/s640/IMG_3064.JPG" width="640" /></a></span></div>
<span style="font-family: inherit; font-size: large;">Garnish with fresh coriander and serve with hot steamed rice and any side veggie fry! </span></div>
Anonymoushttp://www.blogger.com/profile/17275676736718594037noreply@blogger.com0tag:blogger.com,1999:blog-2837648363963151988.post-26422852666329708532013-12-14T21:59:00.000-08:002013-12-14T22:06:43.509-08:00<div dir="ltr" style="text-align: left;" trbidi="on">
<h2 style="text-align: center;">
<span style="font-size: large;">Palak Pakoda</span></h2>
<h2 style="text-align: center;">
<span style="font-size: large;">(Spinach Fritters) </span></h2>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_gnnoJm9H-o50vQ0hlxk2GJk6OqhJi0rni5YrtkfzdUqMq1WGRbodg6FWA4W1-YzGR1B0Kvw54ju7xdhkdZlTNEbwZVb1cEAHX-ZzQ3-oyn2Q2oHNUj2S5wg-q-zgc1GTWNw9bQlSBMs/s1600/IMG_3054.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_gnnoJm9H-o50vQ0hlxk2GJk6OqhJi0rni5YrtkfzdUqMq1WGRbodg6FWA4W1-YzGR1B0Kvw54ju7xdhkdZlTNEbwZVb1cEAHX-ZzQ3-oyn2Q2oHNUj2S5wg-q-zgc1GTWNw9bQlSBMs/s640/IMG_3054.JPG" width="640" /></a></div>
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Foggy mornings!! It has been so cold this season, temperatures are going low every where. Getting out of the bed is so difficult! All I want to do is have garam garam chai with some spicy pakodas, cuddle in a warm blanket and watch some feel good movie!! Pakodas are great company for this weather. If you are bored with regular onion pakodas, make these healthy palak pakodas. Kids who are usually not found of palak will also love these pakodas surely!! </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;"><b>Ingredients:-</b></span>
<span style="font-size: large;"><br />
Palak leaves- 1 cup<br />
Onion- 1 cup<br />
Coriander leaves- 2 tsp<br />
Besan- 1 cup <br />
Rice flour- 1/2 cup <br />
Ginger garlic paste -1 tsp<br />
Chilli powder- 1 tsp<br />
Salt as needed<br />
Oil for deep frying</span><br />
<br />
<b><span style="font-size: large;">Method:-</span></b><br />
<br />
<span style="font-size: large;">Wash spinach leaves, drain the water and chop them finely.
</span><br />
<span style="font-size: large;"><br /></span>
<br />
<div style="text-align: justify;">
<span style="font-size: large;">
In a bowl, mix together chopped onions, chopped palak leaves, coriander leaves, gg paste
besan, red chilli powder, salt, rice flour and some oil and mix with your hands.</span></div>
<div style="text-align: justify;">
<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfz4KWh-VkUoQs-8LLXbCUQDltRor5-RccKht1ipt4C6YStGiGk0PsrH_Ym2WaTA2UwtfPoCBv39s1k24bIBOEccfyCRI7KiTvayQf7W4LsdbcyQP1L0JJowxCAigXOfaKAQr-Hy5kFWY/s1600/IMG_3048.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfz4KWh-VkUoQs-8LLXbCUQDltRor5-RccKht1ipt4C6YStGiGk0PsrH_Ym2WaTA2UwtfPoCBv39s1k24bIBOEccfyCRI7KiTvayQf7W4LsdbcyQP1L0JJowxCAigXOfaKAQr-Hy5kFWY/s640/IMG_3048.JPG" width="640" /></a></span></div>
<span style="font-size: large;">
</span></div>
<div style="text-align: justify;">
</div>
<div style="text-align: justify;">
<span style="font-size: large;">The onions
will ooze out some water so use few drops of water only to mix everything.</span><span style="font-size: large;"> Heat oil in a kadai. Reduce the heat to medium and drop roughly shaped balls directly
into the oil. </span></div>
<div style="text-align: justify;">
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwTSqYOmwrKLNdVrjxVGnpYBhXd6lbyM0N8VqCZVt8M3uA4qsYT-whjGJYhnPzw3Tb2lAgwsJFIpm-c_NND3LzKHxOwdWir7Cc65b8Bya87l1q6HxlexvZv3_ghh7FBeRCKDeCt6f9C2U/s1600/IMG_3050.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwTSqYOmwrKLNdVrjxVGnpYBhXd6lbyM0N8VqCZVt8M3uA4qsYT-whjGJYhnPzw3Tb2lAgwsJFIpm-c_NND3LzKHxOwdWir7Cc65b8Bya87l1q6HxlexvZv3_ghh7FBeRCKDeCt6f9C2U/s640/IMG_3050.JPG" width="640" /></a></div>
<br />
<span style="font-size: large;">Remember to fry them on medium flame only, this helps the palak to cook well. </span><span style="font-size: large;">Fry until golden brown. Remove pakodas from the oil and drain them on a paper towel and enjoy this awesome weather with hot and crispy palak pakodas!! </span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0_yd24E465myLdBRsiIZRyOpqUHS-FjSp9ptIveM23aiVt1YnD7ACO_k956kCgXyS0DbDPBKBo3HxcVA3RW-d80yyesthmYEtRT8Ia5ZCCCeIkl_yxPPQJGA-vhwS03n1vAKSUT9iWq8/s1600/IMG_3054.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0_yd24E465myLdBRsiIZRyOpqUHS-FjSp9ptIveM23aiVt1YnD7ACO_k956kCgXyS0DbDPBKBo3HxcVA3RW-d80yyesthmYEtRT8Ia5ZCCCeIkl_yxPPQJGA-vhwS03n1vAKSUT9iWq8/s640/IMG_3054.JPG" width="640" /></a></div>
</div>
Anonymoushttp://www.blogger.com/profile/17275676736718594037noreply@blogger.com0tag:blogger.com,1999:blog-2837648363963151988.post-45608953433913578182013-12-07T20:07:00.000-08:002013-12-07T20:07:00.426-08:00<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<h2 style="text-align: center;">
Sarva Pindi</h2>
<h2 style="text-align: center;">
(Spicy Rice Flour Pancakes)</h2>
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<span style="font-size: large;"><span style="font-weight: normal;"><span style="font-family: inherit;"><span style="background-color: white;"><span style="font-family: inherit;"><span style="font-weight: normal;"><span style="background-color: white;"></span></span></span></span></span></span></span><span style="font-size: large;"><span style="font-weight: normal;"><span style="font-family: inherit;"><span style="background-color: white;"><span style="font-family: inherit;"><span style="font-weight: normal;"><span style="background-color: white;"></span></span></span></span></span></span></span><br />
<div class="post-title entry-title" style="text-align: left;">
<span style="font-size: large;"><span style="font-weight: normal;"><span style="font-family: inherit;"><span style="background-color: white;"><span style="font-family: inherit;"><span style="font-weight: normal;"></span></span></span><span style="font-family: inherit;"><b><span style="font-family: inherit;">Sarva pindi a savory pan cake is an authentic telangana dish. The origin of the name for this dish is interesting, here “Sarva” means a deep vessel and “pindi” means dough. So you are basically cooking dough/batter in a vessel! My mom used to make it on rainy days and we would enjoy them with hot cup of tea. </span></b></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-weight: normal;"><span style="font-family: inherit;"><span style="font-family: inherit;"><b><span style="font-family: inherit;">The recipe is very similar to the chekkalu recipe I posted last month. The only difference is this one needs a lot of patience as we cook this on low flame. </span></b></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-weight: normal;"><span style="font-family: inherit;"><span style="font-family: inherit;"><b>Ingredients:- </b></span></span></span></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;"><span class="IL_AD" id="IL_AD5">Rice flour</span> - 1 cup</span></span></div>
<div style="margin: 0in;">
<span style="font-size: large;"><span style="font-family: inherit;">Channa Dal/Urad dal Fistful </span></span></div>
<span style="font-size: large;"><span style="font-family: inherit;">Green Chilli paste 1 tsp</span></span><br />
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<span style="font-size: large;"><span style="font-family: inherit;">Onion - 1 finely chopped</span></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;">Curry & Coriander leaves - Few finely chopped</span></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;">Chilli powder - 1 tsp</span></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;">Ginger garlic paste 1 tsp </span></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;">Warm Water as needed</span></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;">Salt to taste</span></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;">Oil for frying</span></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;">Method:</span></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;">Soak channa dal for 30 mins. Drain it and put it in a <span class="IL_AD" id="IL_AD7">mixing bowl</span> along with <span class="IL_AD" id="IL_AD6">chilli powder</span>, onion , green chilli paste, ginger garlic paste, curry leaves, coriander and salt and mix everything thoroughly. Add flour and make dough using very little water (Remember not to add too much water,
few drops would be enough. The more water you add the dough becomes
gooey and it gets difficult to work with)</span></span></div>
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<span style="font-family: inherit;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSfqm_GXoOSEUvRqbPvupRXwH6U-VdvLIxdHHsm2K2Prt3m6mHCmvZViAsDnqJlg3ZHPDP_WdOv-PNrAymJHYwy_9MucQ8Bke9pryfOYGOAKCZRoodLneZpj9cUR4kOsV6o-OX5Q8e4VM/s1600/IMG_3016.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="466" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmxQpd-qDDCkflLCgxBT_Bd5mkaUxmbxq2BR5998b9G4kbdgrc1mMbI0d3LiEVP6c-Noet9MaYIR0EZBFg5Ei-ermX9X6TIB08FzKGJPzFcCYJ500OWfw_Ms_hdRxtlgTs3sBgfobrQb0/s640/IMG_3014.JPG" width="640" /></a><br />
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<span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;">Grease a non stick pan and place the dough in the center and press </span></span></span><span style="font-family: inherit;"><span style="font-size: large;"><span style="font-family: inherit;">gently on the pan with your hand into round shape. </span></span></span><br />
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<span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBw6oBFreHVRjFMa4l45qhNKT-EpaN_z7gA3qMl3kZtrjugIlEjZxPPH9XI3W5EGsg1O04NmmxXzAa2qBLvIuWHEr6L4vPBtaW1hyphenhyphenpGdPEUaEE1q07NkPzhg5ev5fxxvDHCam-LD1WQ_w/s1600/IMG_3016.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="454" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBw6oBFreHVRjFMa4l45qhNKT-EpaN_z7gA3qMl3kZtrjugIlEjZxPPH9XI3W5EGsg1O04NmmxXzAa2qBLvIuWHEr6L4vPBtaW1hyphenhyphenpGdPEUaEE1q07NkPzhg5ev5fxxvDHCam-LD1WQ_w/s640/IMG_3016.JPG" width="640" /></a></span></div>
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<span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYV8evyqbB4qvq5Eq72cHRda6Si5pn9PNLcy97mldUsWGLzTQ6g0q3JRfhxO8lFHxJadm-_CkxYPyhGpcZ7xZovkBzlYgYQRAVxUjXRElTUBctzOk9GC200PBOqKhQjYjizFAAg8UUzvc/s1600/IMG_3017.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="432" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYV8evyqbB4qvq5Eq72cHRda6Si5pn9PNLcy97mldUsWGLzTQ6g0q3JRfhxO8lFHxJadm-_CkxYPyhGpcZ7xZovkBzlYgYQRAVxUjXRElTUBctzOk9GC200PBOqKhQjYjizFAAg8UUzvc/s640/IMG_3017.JPG" width="640" /></a></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;"><span style="line-height: 150%;">Make small holes all over and add oil on
top of it. Cover with a lid and cook on slow flame for 15 minutes till
it is golden brown colour and look crispy. </span></span></span></div>
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMqkFw8CMmflFJrePK7AY-K3OtYgINnLCWg_jcz43D-mAfK6XxB9iWjHQweaxDu7tQiKoQWMcUFuvGgffb9l1BkeNTpxBqFkMMuPuCGrTPaIfAoDmMbOOIJLCIptx4pL94sZ7a0WHY3kI/s1600/IMG_3019.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="492" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMqkFw8CMmflFJrePK7AY-K3OtYgINnLCWg_jcz43D-mAfK6XxB9iWjHQweaxDu7tQiKoQWMcUFuvGgffb9l1BkeNTpxBqFkMMuPuCGrTPaIfAoDmMbOOIJLCIptx4pL94sZ7a0WHY3kI/s640/IMG_3019.JPG" width="640" /></a></span></div>
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<span style="font-size: large;"><span style="font-family: inherit;"><span style="line-height: 150%;">Flip over and cook for another 5 minutes without the lid. Serve hot sarva pindi with any pickle and some masala chai! </span></span></span></div>
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<span style="font-family: inherit;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU73eMq-m3elIR2n6rpDTFUH88kcTZfOtBh84BymI9W-FPtr9418d0WQ6j3dK0YQrUbJGVFhUO-sOWaukWcf-3XK5f_kGCLbKwyfd7qb1kX1YnYUhMsXkLnNg_hYFTF7-DbavYNRcZX2Q/s1600/IMG_3023.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU73eMq-m3elIR2n6rpDTFUH88kcTZfOtBh84BymI9W-FPtr9418d0WQ6j3dK0YQrUbJGVFhUO-sOWaukWcf-3XK5f_kGCLbKwyfd7qb1kX1YnYUhMsXkLnNg_hYFTF7-DbavYNRcZX2Q/s640/IMG_3023.JPG" width="640" /></a></span></div>
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Anonymoushttp://www.blogger.com/profile/17275676736718594037noreply@blogger.com1tag:blogger.com,1999:blog-2837648363963151988.post-86503131191816706802013-11-30T00:08:00.000-08:002013-11-30T00:08:03.199-08:00<div dir="ltr" style="text-align: left;" trbidi="on">
<h2 style="text-align: center;">
<span style="font-family: inherit;"><span style="font-size: large;">Milagayi/Idli Podi (Gun Powder)</span></span></h2>
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguVuZ0nO_iRO1r8O6PCiAQUAa_MnLCC0OVOgPPzVYcspbkiHkUe8fh41VZBiE9U5mTENFBgHBdH_I6846p6ysVvOUPnkUQzc6cMOCFPYXq0PBz01vwp69M1CO5AB_1CYMMz9uzGkpEFWk/s1600/IMG_3043.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguVuZ0nO_iRO1r8O6PCiAQUAa_MnLCC0OVOgPPzVYcspbkiHkUe8fh41VZBiE9U5mTENFBgHBdH_I6846p6ysVvOUPnkUQzc6cMOCFPYXq0PBz01vwp69M1CO5AB_1CYMMz9uzGkpEFWk/s640/IMG_3043.JPG" width="640" /></a></span></div>
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<span style="font-family: inherit;"><span style="font-size: large;">Gunpowder for Idli's is one of the best combination, its pretty versatile
food item also. We can use both as a seasoning, or
even as a powder for any of your choice of potato or vegetable fries and fish fry also!!</span></span><br />
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<span style="font-family: inherit;"><span style="font-size: large;">This particular recipe is from my mom, she is excellent in preparing homemade podis I will post curry leaf powder soon. </span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;"><br /></span></span>
<span style="font-family: inherit;"><span style="font-size: large;">Do not get overwhelmed with so many ingredients, trust me this is an easy and quick recipe.</span></span><br />
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<span style="font-family: inherit;"><span style="font-size: large;">I am dedicating this recipe to my best friend Sheeza. She loves this and we both always salivate talking about how great this podi tastes :)</span></span><br />
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<span style="font-family: inherit;"><span style="font-size: large;"><u>Ingredients:-</u></span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;"><br /></span></span>
<span style="font-family: inherit;"><span style="font-size: large;">Chana Dal 1 cup</span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;">Urad dal 1/2 cup</span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;">Curry leaves Fistful </span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;">Coriander seeds 1tsp</span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;">Methi seeds pinch</span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;">Mustard seeds 1/2 tsp</span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;">Peppercorns 1 tsp</span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;">Red chillies 10</span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;">Tamarind a small piece</span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;">Salt to taste</span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;">Oil</span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;"><br /></span></span>
<u><span style="font-family: inherit;"><span style="font-size: large;">Method:-</span></span></u><br />
<span style="font-family: inherit;"><span style="font-size: large;"><br /></span></span>
<span style="font-family: inherit;"><span style="font-size: large;">In a non stick pan add 2 tsp oil and fry chana dal, urad dal, mustard and methi seeds and mix well. Once they change colour add red chillies, peppercorns, coriander seeds, curry leaves and fry until they turn into golden colour and your kitchen is filled with lovely aroma! </span></span><br />
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<span style="font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Hx5LUOwpyJtFXxzrEDdyHOe07mM_12eTILSX3BK7_rghssruvdCWgVyIKbs-Y3k6w1TSEy3AiMXggiwgRWSEMzKkz2G6XjLIAmzcat8__eycF2J9TLdxyznNn9LQB0wpA73WRWx_3R0/s1600/IMG_3027.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8Hx5LUOwpyJtFXxzrEDdyHOe07mM_12eTILSX3BK7_rghssruvdCWgVyIKbs-Y3k6w1TSEy3AiMXggiwgRWSEMzKkz2G6XjLIAmzcat8__eycF2J9TLdxyznNn9LQB0wpA73WRWx_3R0/s640/IMG_3027.JPG" width="640" /></a></span></div>
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<span style="font-family: inherit;"><span style="font-size: large;">Now add tamarind and cook for another 5 minutes. Once this mixture is cooled down, blend it into a fine powder adding salt as per your taste.</span></span><br />
<span style="font-family: inherit;"><span style="font-size: large;"><br /></span></span>
<span style="font-family: inherit;"><span style="font-size: large;">Ta da...mouthwatering idli podi is ready, smear on hot idlis with ghee and enjoy!! </span></span></div>
Anonymoushttp://www.blogger.com/profile/17275676736718594037noreply@blogger.com0tag:blogger.com,1999:blog-2837648363963151988.post-47683452508279660112013-11-22T23:32:00.002-08:002013-11-22T23:32:41.685-08:00<div dir="ltr" style="text-align: left;" trbidi="on">
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<h2 style="text-align: center;">
<span style="font-size: x-large;">Tangy Gongura Pachadi </span></h2>
<h2 style="text-align: center;">
<span style="font-size: large;">(Pickle with sorrel leaves)</span></h2>
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<span style="font-size: large;">As you all know I am big fan of pachadis/pickles, hot rice with pickle and some papads makes me extremely happy!! Today I made gongura pachadi, and it turned out delicious, tangy and spicy. An incredible pickle to
enjoy thoroughly with curd rice, or just plain rice. Also gongura is a very rich source of iron, vitamins and anti-oxidants essential for human nutrition! </span><br />
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<u><span style="font-size: large;">Ingredients-</span></u><br />
<span style="font-size: large;"><br /></span></div>
<span style="font-size: large;">Fresh gongura 2 bunches <br />10 whole dry red chilies<br />1/2 tsp methi / fenugreek seeds<br />1 tbsp urad dal</span><br />
<span style="font-size: large;">1 tbsp channa dal</span><br />
<span style="font-size: large;">1 tbsp coriander seeds</span><br />
<span style="font-size: large;">10 garlic cloves</span><br />
<span style="font-size: large;">Salt to taste</span><br />
<span style="font-size: large;"><span style="font-size: large;">Oil</span> </span><br />
<span style="font-size: large;"><br /></span>
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<u><span style="font-size: large;">Tempering</span></u><br />
<span style="font-size: large;"><br />4 tbsp oil </span></div>
<div>
<span style="font-size: large;">1 tsp of chana dal & urad dal </span></div>
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<span style="font-size: large;">1/2 tsp mustard seeds<br />1/2 tsp cumin </span></div>
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<span style="font-size: large;">5 garlic cloves chopped finely<br />1 stalk of curry leaves</span></div>
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<span style="font-size: large;">Generous pinch of hing </span></div>
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<span style="font-size: large;"> </span></div>
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<u><span style="font-size: large;">Method:</span></u></div>
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<span style="font-size: large;"> </span></div>
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<span style="font-size: large;">Wash and separate leaves from the stalks and leave them out to dry. </span></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;">In a non stick pan,add 2tsp oil and fry the leaves till they turn soft. Remove them in a plate and keep aside. </span></div>
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<span style="font-size: large;">In the same pan add more oil and fry chanal dal, urad dal, methi seeds, red chillies, garlic pods and coriander seeds together. Once they change colour turn of the flame and let them cool.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_ksNeDkyXq3LUmhf6knP9SkBjty4o7GXA6OQBhHpQHDxihsmehmczD7ulLmqba1tdro-kHNCqh7kqaLwUE-FNjgAbSiQXFzpfdWsRsUzOarzkqdGv4C0tKLiKqFYnO69qzrqFwemlgWE/s1600/IMG_3002.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_ksNeDkyXq3LUmhf6knP9SkBjty4o7GXA6OQBhHpQHDxihsmehmczD7ulLmqba1tdro-kHNCqh7kqaLwUE-FNjgAbSiQXFzpfdWsRsUzOarzkqdGv4C0tKLiKqFYnO69qzrqFwemlgWE/s640/IMG_3002.JPG" width="640" /></a></div>
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<span style="font-size: large;">In a mixer jar add this mixture and grind them coarsely, now add the gongura leaves and some salt and make a fine paste of the chutney and remove it into a bowl.</span></div>
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<span style="font-size: large;">Add 4 tsp of oil, and add all the ingredients under tempering and let them fry for a minute. Once the tadka has cooled down add the same to the chutney.</span></div>
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<span style="font-size: large;"> </span></div>
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<span style="font-size: large;">Store in an air tight container and serve hot with ghee rice and some papad!</span></div>
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<span style="font-size: large;"> </span></div>
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<u><span style="font-size: large;">Note </span></u></div>
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<span style="font-size: large;"><br /></span></div>
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<span style="font-size: large;">You can also adjust the spiciness of the pickle with the red chillies</span></div>
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<span style="font-size: large;"> </span></div>
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<span style="font-size: large;">Another way to make this pickle is with green chillies, but the flavour with red chillies is even more tastier and give a lovely colour as well.</span></div>
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<span style="font-size: large;"> </span></div>
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<span style="font-size: large;">When we use red chillies, its important to be generous with the use of oil while tempering. Otherwise the pickle can get dry quickly.</span></div>
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