tag:blogger.com,1999:blog-39218186164887203722024-02-21T08:41:00.125-08:00Easy & Homely CookBook- A Collection of Simple and Delicious RecipesAnonymoushttp://www.blogger.com/profile/09320185912937736277noreply@blogger.comBlogger108125tag:blogger.com,1999:blog-3921818616488720372.post-50597696657114851712013-04-19T01:24:00.003-07:002013-04-19T01:25:35.914-07:00Potato Masala / Poori Kilangu <div dir="ltr" style="text-align: left;" trbidi="on">
Cooking Time : 20 mins<br />
Serves : 2<br />
<br />
Poori is one of the rich breakfast which is loved by all age groups esp Kids. This Potato Masala is a very good combo for puffed up Pooris. I used Roasted Gram powder to get a good flavor. Do try this Masala and enjoy with puffed Pooris.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-xAyXF03Zf8g/UXD_Nfbuo_I/AAAAAAAAFfE/tcEGSer1A88/s1600/IMG_2151.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://3.bp.blogspot.com/-xAyXF03Zf8g/UXD_Nfbuo_I/AAAAAAAAFfE/tcEGSer1A88/s640/IMG_2151.jpg" width="640" /></a></div>
<br />
<b><i><u>INGREDIENTS</u></i></b>:<br />
<br />
<br />
<div class="nobrtable">
<table align="center" border="2" bordercolor="#81F781" cellpadding="10" cellspacing="0" style="background-color: #d0f5a9; border-collapse: collapse; width: 100%px;"><tbody>
<tr><td>Boiled Potato</td><td>1 - Big Size</td></tr>
<tr><td>Onion</td><td>1</td></tr>
<tr><td>Grated Carrot</td><td>1 tsp</td></tr>
<tr><td>Turmeric Powder</td><td>1/4 tsp</td></tr>
<tr><td>Mustard Seeds</td><td>1/4 tsp</td></tr>
<tr><td>Cumin Seeds</td><td>1/4 tsp</td></tr>
<tr><td>Dried Red Chillies</td><td>1 </td></tr>
<tr><td>Green Chillies</td><td>1</td></tr>
<tr><td>Asafoetida</td><td>A Pinch</td></tr>
<tr><td>Ginger</td><td>1/4" - Finely chopped</td></tr>
<tr><td>Roasted Gram </td><td>2 tsp</td></tr>
<tr><td>Curry Leaves</td><td>As Required</td></tr>
<tr><td>Coriander Leaves</td><td>As Required - Optional</td></tr>
<tr><td>Salt</td><td>To Taste</td></tr>
<tr><td>Oil</td><td>2 tsp<br />
<div>
<br /></div>
</td></tr>
</tbody></table>
</div>
<br />
<br />
<b><i><u>STEPS</u></i></b>:<br />
<ol style="text-align: left;">
<li>Remove the skin of boiled potatoes and mash it well. Grind the Roasted Gram and keep aside.</li>
<li>In a pan, heat oil and add mustard seeds. Once it splutters, add Asafoetida, Cumin Seeds, Green Chillies, Red Chillies, Ginger and Curry Leaves one by one. </li>
<li>Add onion and fry till golden brown. Add the mashed Potato and stir well. </li>
<li>Add Turmeric Powder and stir well. Add some water, salt and let it boil for 2 mins. Add Grated carrot, Roasted Gram Flour and keep in simmer for 5 mins. Let the Masala gets thickened to a required consistency and remove from the flame. Garnish with Coriander leaves. </li>
</ol>
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<a href="http://4.bp.blogspot.com/-UAkpSS6QdCY/UXD-mISpfLI/AAAAAAAAFe8/tdEQpnhi_fE/s1600/IMG_2147.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-UAkpSS6QdCY/UXD-mISpfLI/AAAAAAAAFe8/tdEQpnhi_fE/s640/IMG_2147.jpg" width="640" /></a></div>
<div>
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<div>
Tips:</div>
<div>
<ul style="text-align: left;">
<li>Roasted Gram Flour helps to thicken the Masala and give a good taste.</li>
</ul>
</div>
</div>
Anonymoushttp://www.blogger.com/profile/09320185912937736277noreply@blogger.com6tag:blogger.com,1999:blog-3921818616488720372.post-34349783469508804232013-04-16T00:38:00.001-07:002013-04-16T00:39:48.520-07:00Porikadalai urundai / Roasted gram Laddu - Another Version<div dir="ltr" style="text-align: left;" trbidi="on">
<div dir="ltr" style="text-align: left;" trbidi="on">
Preparation time : 20 mins<br />
Yield : 15 laddus<br />
<br />
This Laddu is very popular in my mom's home and in my mother-in-law home. It is loved by my family very much. My mom adds grated coconut and less ghee in this laddu . I have already posted this version. Please check <a href="http://poornirecipes.blogspot.sg/2012/04/porikadalai-urundai-pottu-kadalai.html">here</a>. My mother does not add coconut, but more ghee. I have tried this version. Additionally I added Oats as well. This laddu will be the kids favorite. Do try this. <br />
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<a href="http://2.bp.blogspot.com/--w3SHYiEsu8/UWz8v4sLeGI/AAAAAAAAFec/Qz3e4K3jR9A/s1600/IMG_2137.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="464" src="http://2.bp.blogspot.com/--w3SHYiEsu8/UWz8v4sLeGI/AAAAAAAAFec/Qz3e4K3jR9A/s640/IMG_2137.jpg" width="640" /></a></div>
<b><i><u><br />
</u></i></b> <b><i><u><br />
</u></i></b> <b><i><u>INGREDIENTS</u></i></b>:<br />
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<div dir="ltr" trbidi="on">
<div class="nobrtable">
<div>
</div>
<table align="center" border="2" bordercolor="#81F781" cellpadding="10" cellspacing="0" style="background-color: #d0f5a9; border-collapse: collapse; width: 100%px;"><tbody>
<tr><td>Roasted Grams /Fried Grams (Porikadalai)</td><td>250 gms</td></tr>
<tr><td>Sugar </td><td>1 Cup</td></tr>
<tr><td>Oats</td><td>1/4 cup</td></tr>
<tr><td>Coconut Water</td><td>As Required</td></tr>
<tr><td>Milk</td><td>1/4 cup</td></tr>
<tr><td>Ghee</td><td>3 tbsp</td></tr>
</tbody></table>
</div>
</div>
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-cdSWneYUaOU/UWz_VG95dEI/AAAAAAAAFes/mG-w1MFqt3E/s1600/IMG_2131.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="344" src="http://1.bp.blogspot.com/-cdSWneYUaOU/UWz_VG95dEI/AAAAAAAAFes/mG-w1MFqt3E/s640/IMG_2131.jpg" width="640" /></a></div>
<br />
<b><i><u>STEPS</u></i></b>:<br />
<ol>
<li>Grind the Roasted grams, Oats and Sugar in the mixer and keep aside in a deep bowl.</li>
<li>In a pan, heat 2 tbsp Ghee and add to Roasted grams. Add milk.</li>
<li>Add Coconut water little by little to the Roasted grams mixture till it binds and make round balls. Repeat the same step to the rest of the mixture.</li>
</ol>
<div>
<br /></div>
<u>Tips</u>:<br />
<ul>
<li>Add Sugar according to your taste.</li>
<li>If you have fresh coconut water, you can use it to bind the mixture. It gives very good taste. If you don't have coconut water, go for water.</li>
<li>you can add roasted cashews also.</li>
</ul>
</div>
Anonymoushttp://www.blogger.com/profile/09320185912937736277noreply@blogger.com5tag:blogger.com,1999:blog-3921818616488720372.post-3820687147009560532013-04-12T01:27:00.000-07:002013-04-12T01:28:31.966-07:00Dahi Vada / Thayir Vada/Curd Vada - South Indian Style<div dir="ltr" style="text-align: left;" trbidi="on">
<div dir="ltr" style="text-align: left;" trbidi="on">
Today I prepared <a href="http://poornirecipes.blogspot.sg/2012/09/medhu-vada-urud-dal-vada.html">Medhu Vadas</a> for Breakfast and had leftover batter. So thought of preparing Dahi Vada with them. I have made this in South Indian Style. Here, the fried Vadas are soaked in the flavoured yoghurt sauce. It is a perfect summer snack.<br />
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<a href="http://3.bp.blogspot.com/-izd7eS1-qRg/UWe5DlGZbAI/AAAAAAAAFd4/aMqA7-nqX0Q/s1600/IMG_2115.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="420" src="http://3.bp.blogspot.com/-izd7eS1-qRg/UWe5DlGZbAI/AAAAAAAAFd4/aMqA7-nqX0Q/s640/IMG_2115.jpg" width="640" /></a><br />
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<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<br />
<b><i><u>INGREDIENTS</u></i></b>:<br />
<br />
<br />
<div class="nobrtable">
<div>
</div>
<table align="center" border="2" bordercolor="#81F781" cellpadding="10" cellspacing="0" style="background-color: #d0f5a9; border-collapse: collapse; width: 100%px;"><tbody>
<tr><td>Medhu Vada</td><td>5</td></tr>
<tr><td>Thick Curd</td><td>1 Cup</td></tr>
<tr><td>Green Chillies</td><td>4</td></tr>
<tr><td>Ginger</td><td>1/2 "</td></tr>
<tr><td>Cumin Seeds</td><td>1/4 tsp</td></tr>
<tr><td>Asafoetida</td><td>a pinch</td></tr>
<tr><td>Carrot (Grated)</td><td>To Garnish</td></tr>
<tr><td>Coriander Leaves</td><td>To Garnish</td></tr>
<tr><td>Boondi/Sev</td><td>To Garnish</td></tr>
<tr><td>Salt</td><td>To Taste</td></tr>
</tbody></table>
</div>
</div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-Hr9psU5obMA/UWe_MvNlY5I/AAAAAAAAFeM/5-d75Bko_34/s1600/IMG_2120.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://3.bp.blogspot.com/-Hr9psU5obMA/UWe_MvNlY5I/AAAAAAAAFeM/5-d75Bko_34/s640/IMG_2120.jpg" width="640" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<br />
<b><i><u>STEPS</u></i></b>:<br />
<br />
<ol style="text-align: left;">
<li>For the Medhu Vada recipe, Click <a href="http://poornirecipes.blogspot.sg/2012/09/medhu-vada-urud-dal-vada.html">here</a>. Grind the green chillies,Ginger, Salt, Cumin Seeds and Asafoetida with 2 tbsp of Curd. Again use the remaining Curd and grind. If required you can add little water. </li>
<li>Take the Medhu Vadas and keep it in a wide bowl. Soak the Vadas with the curd from step 1 for atleast 30 mins. </li>
<li><b><u>How to Serve</u></b>: At the time of serving, Garnish with Carrot, Coriander Leaves and Boondi.</li>
</ol>
<div>
Tips:</div>
<div>
<ul style="text-align: left;">
<li>Don't use sour curd. Use thick curd.</li>
<li>While serving, you can temper with Mustard seeds and curry leaves. </li>
</ul>
</div>
<br />
<br /></div>
Anonymoushttp://www.blogger.com/profile/09320185912937736277noreply@blogger.com12tag:blogger.com,1999:blog-3921818616488720372.post-75318265087975673562013-04-10T23:42:00.002-07:002013-04-10T23:43:20.240-07:00Masala Vada<div dir="ltr" style="text-align: left;" trbidi="on">
Masala Vada is a Simple crispy vada that is very popular in tea shops. It is raining heavily here every evenings.. Would like to have some crispy crunchy snack and so thought of preparing Vada. I usually make this vada so often at my home. Recently, I tasted this Masala Vada at my friend's home. The taste was too good and I loved it very much. I asked her about the ingredients. The special ingredient that made the vada too flavourful is Crushed Garlic. So, In this version, I added Crushed garlic and it turned out very well. Vada serves as a good snack along with Tea/Coffee. It tastes best when served hot.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-Ckf9DPtkvbI/UWZZUXbvAaI/AAAAAAAAFcs/9Fag5Icm55g/s1600/IMG_2053.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-Ckf9DPtkvbI/UWZZUXbvAaI/AAAAAAAAFcs/9Fag5Icm55g/s640/IMG_2053.jpg" width="640" /></a></div>
<br />
<br />
<b><i><u>INGREDIENTS</u></i></b>:<br />
<br />
<br />
<div class="nobrtable">
<table align="center" border="2" bordercolor="#81F781" cellpadding="10" cellspacing="0" style="background-color: #d0f5a9; border-collapse: collapse; width: 100%px;"><tbody>
<tr><td>Channa dal</td><td>1 cup</td></tr>
<tr><td>Raw Rice</td><td>1 tbsp</td></tr>
<tr><td>Onion</td><td>1 - Finely Chopped</td></tr>
<tr><td>Green Chillies</td><td>5</td></tr>
<tr><td>Curry Leaves</td><td>As Required</td></tr>
<tr><td>Fennel Seeds</td><td>1 tsp</td></tr>
<tr><td>Cumin Seeds</td><td>1 tsp</td></tr>
<tr><td>Crushed Garlic</td><td>4 pods</td></tr>
<tr><td>Coriander Leaves</td><td>As Required</td></tr>
<tr><td>Salt</td><td>To Taste</td></tr>
<tr><td>Oil</td><td>To Fry</td></tr>
</tbody></table>
</div>
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</div>
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<a href="http://1.bp.blogspot.com/-7dN8URRF3Bo/UWZaPpj6FJI/AAAAAAAAFc4/ytRcvxIF7bs/s1600/IMG_2055.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="368" src="http://1.bp.blogspot.com/-7dN8URRF3Bo/UWZaPpj6FJI/AAAAAAAAFc4/ytRcvxIF7bs/s640/IMG_2055.jpg" width="640" /></a></div>
<br />
<b><i><u>STEPS</u></i></b>:<br />
<div class="nobrtable">
<ol>
<li>Soak Channa Dal and Rice for atleast 2 hrs. Drain the water completely and grind to a coarse paste. Mix all the other ingredients except oil and keep aside. </li>
<li>In a deep bottomed pan, heat oil and take the small amount of batter and flatten it to a thin round shape and drop it carefully. Fry vada till it turns golden brown. </li>
</ol>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-daQl06Sr4LU/UWZbBSzrhWI/AAAAAAAAFdI/L-IoFbcNH0o/s1600/IMG_2061.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="588" src="http://1.bp.blogspot.com/-daQl06Sr4LU/UWZbBSzrhWI/AAAAAAAAFdI/L-IoFbcNH0o/s640/IMG_2061.jpg" width="640" /></a></div>
<div>
<br /></div>
<div>
Tips:</div>
<div>
<ul style="text-align: left;">
<li>If you have forgotten to add Rice while soaking, Add 2 tsp Rice Flour. This will make the vada so crispy.</li>
</ul>
</div>
</div>
</div>
Anonymoushttp://www.blogger.com/profile/09320185912937736277noreply@blogger.com6tag:blogger.com,1999:blog-3921818616488720372.post-63846367836562580322013-03-29T06:07:00.003-07:002013-03-29T06:08:29.830-07:00Tofu Stir Fry - Guest Post<div dir="ltr" style="text-align: left;" trbidi="on">
Dear Friends,<br />
I am so happy to do my 3rd Guest Post on one of my favorite blog - <a href="http://priyasmenu.blogspot.in/2013/03/friday-chat-with-bloggers-poorni-from.html">Priya's Food Lovers</a>.. She is an active blogger with a very good collection of Recipes. She is organizing an event know as <a href="http://priyasmenu.blogspot.in/2013/01/event-announcement-friday-chat-with.html">Friday Chat with Bloggers </a>where the fellow bloggers are invited to do a guest post on her page with an interesting chat. I have posted the recipe of Tofu Stir Fry on her blog. Do visit her blog to know more. I have received the participation certificate as well.<br />
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<a href="http://3.bp.blogspot.com/-4_-9tIlErcA/UVWR-dxS92I/AAAAAAAAFcc/jWrIn2ywN28/s1600/poorni+participation.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-4_-9tIlErcA/UVWR-dxS92I/AAAAAAAAFcc/jWrIn2ywN28/s400/poorni+participation.png" width="400" /></a></div>
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Anonymoushttp://www.blogger.com/profile/09320185912937736277noreply@blogger.com2tag:blogger.com,1999:blog-3921818616488720372.post-43774825449850488972013-03-14T00:56:00.002-07:002013-03-14T00:57:49.998-07:00Chana Dal Halwa <div dir="ltr" style="text-align: left;" trbidi="on">
Cooking Time : 30 mins<br />
<br />
Today , I am posting my second Challenge for the well known event organized by <b><i><a href="http://youtoocancookindianfood.blogspot.in/">Divya</a></i></b> from youtoocancookindianfood - SNC Challange. This time <b><i>Swasthi</i></b> from South team challenged north team with <b><a href="http://www.indianhealthyrecipes.com/2013/02/hyderabadi-vegetable-dum-biryani.html"><span style="color: red;">Hyderabadi Dum Biriyani</span></a></b>. <b><i>Krithi</i></b> from North team challenged South team with <a href="http://cooking-unplugged.blogspot.in/2013/03/chickpea-halwabarfi-snc-challenge.html"><b><span style="color: red;">Channa Dal Halwa</span></b></a>..<br />
<br />
As I am from South team, I have completed my challenge by trying Chana Dal Halwa. I had this Halwa once long time back and now I got a chance to prepare it. I don't know that it is a Mughal Cuisine till I read Krithi post. Thanks Krithi for sharing such a delicious Halwa. It has such a good taste when Refrigerated. My family enjoyed it. Coming to the Recipe..<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-7ZERE3x54bQ/UUGAVniXoNI/AAAAAAAAFbE/fPNnSoxmUNo/s1600/IMG_1966.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="321" src="http://2.bp.blogspot.com/-7ZERE3x54bQ/UUGAVniXoNI/AAAAAAAAFbE/fPNnSoxmUNo/s400/IMG_1966.jpg" width="400" /></a></div>
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<br />
<b><i><u>INGREDIENTS</u></i></b>:<br />
<br />
<table align="center" border="2" bordercolor="#C0C0C0" cellpadding="8" cellspacing="0" style="border-collapse: collapse;"><tbody>
<tr><td>Chana Dal</td><td>1 cup</td></tr>
<tr><td>Sugar</td><td>1/2 cup - Adjust according to taste</td></tr>
<tr><td>Milk</td><td>2 cups</td></tr>
<tr><td>Cardamom Powder</td><td>2 pinch</td></tr>
<tr><td>Almonds</td><td>8 - Chopped Lengthwise</td></tr>
<tr><td>Ghee</td><td>3/4 cup</td></tr>
</tbody></table>
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<div class="separator" style="clear: both; text-align: center;">
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-pFQ41Zd9rsU/UUGCk1dlf4I/AAAAAAAAFbk/PpCzbukkwlw/s1600/IMG_1971.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-pFQ41Zd9rsU/UUGCk1dlf4I/AAAAAAAAFbk/PpCzbukkwlw/s400/IMG_1971.jpg" width="400" /></a></div>
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<b><i><u>STEPS</u></i></b>:<br />
<div>
<ol style="text-align: left;">
<li>Wash and soak chana dal in water for 4 hrs. Pressure cook with 2 cups of water till the chana dal is cooked. Allow the cooker to cool. Drain the excess water and mash the dal well to a thick paste using spatula.</li>
<li>In a wide Pan, heat ghee and add the mashed Chana Dal and cook it in medium flame. Keep stirring continuously till the raw smell goes. This will take atleast 15 mins. </li>
<li>After sometime, you will be able to see the Ghee separating from the Dal. At this stage, add 1/2 cup of milk and cook in high flame till the milk get absorbed. Repeat the same step for the remaining milk. </li>
<li>Add Sugar, Cardamom Powder, Half of the almonds and stir for another 5 mins. </li>
<li>Remove from the flame and transfer it to the plate and allow it to cool. Once it cools, cut into desired shape. It can stored in air tight containers or can be refrigerated. </li>
</ol>
<div>
<a href="http://2.bp.blogspot.com/-vA8v39oD_SI/UUGBs3FnWqI/AAAAAAAAFbY/neDT7vhKGc0/s1600/IMG_1965.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="320" src="http://2.bp.blogspot.com/-vA8v39oD_SI/UUGBs3FnWqI/AAAAAAAAFbY/neDT7vhKGc0/s320/IMG_1965.jpg" width="320" /></a></div>
<div>
Tips:</div>
<div>
<ul style="text-align: left;">
<li>While mashing the Dal, Don't add extra water. </li>
<li>Don't add all the milk at one time. </li>
<li>Keep stirring the pan continuously else the bottom will get burn.</li>
</ul>
</div>
<br />
<br /></div>
</div>
Anonymoushttp://www.blogger.com/profile/09320185912937736277noreply@blogger.com20tag:blogger.com,1999:blog-3921818616488720372.post-13181317909444541502013-03-12T23:44:00.000-07:002013-03-12T23:47:13.484-07:00Rava Idli / Semolina Idli<div dir="ltr" style="text-align: left;" trbidi="on">
Preparation Time : 20 mins<br />
Serves : 8 Idlis<br />
<br />
Rava Idli is one of the famous South Indian Breakfast. Traditonal Rava idli will take more time and the below prepared is the instant version. The important tip that I learnt in making this idli is that the Yoghurt should be sour enough and the batter you prepare should be thick. If you want, you can ad ENO fruit salt only before you are going to steam the idlis. I usually add Lemon flavour ENO Fruit salt and adjust the salt accordingly. In the below recipe, I did not add ENO fruit salt, but then the Idlis were good. It also serves as a great evening snack. It goes very well with Sambar and Coconut Chutney. Kids will also love this.<br />
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<a href="http://3.bp.blogspot.com/-UwDfALWkWa8/UUAfBslSkRI/AAAAAAAAFak/ELjTPsXJxe0/s1600/IMG_1961.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="400" src="http://3.bp.blogspot.com/-UwDfALWkWa8/UUAfBslSkRI/AAAAAAAAFak/ELjTPsXJxe0/s400/IMG_1961.jpg" width="400" /></a><br />
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<div class="separator" style="clear: both; text-align: center;">
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<b><i><u>INGREDIENTS</u></i></b>:<br />
<br />
<div class="nobrtable">
<table align="center" border="2" bordercolor="#C0C0C0" cellpadding="8" cellspacing="0" style="border-collapse: collapse;"><tbody>
<tr><td>Idli Rava</td><td>1 1/2 cup</td></tr>
<tr><td>Carrot</td><td>2 tbsp - Grated</td></tr>
<tr><td>Green Chillies</td><td>3 - Finely chopped</td></tr>
<tr><td>Coriander Leaves</td><td>As Required</td></tr>
<tr><td>Ginger</td><td>1" Finely chopped</td></tr>
<tr><td>Yoghurt</td><td>1 cup</td></tr>
<tr><td>Salt </td><td>To Taste</td></tr>
</tbody></table>
<b><i><u>TO TEMPER:</u></i></b><br />
<div class="nobrtable">
<italic></italic><br />
<table align="center" border="2" bordercolor="#81F781" cellpadding="10" cellspacing="0" style="background-color: #d0f5a9; border-collapse: collapse; width: 100%px;"><tbody>
<tr><td>Mustard</td><td>1/4 tsp</td></tr>
<tr><td>Urad Dal</td><td>1/4 tsp</td></tr>
<tr><td>Channa Dal</td><td>1/4 tsp</td></tr>
<tr><td>Asafoetida</td><td>a pinch</td></tr>
<tr><td>Curry Leaves</td><td>As Required</td></tr>
<tr><td>Roasted Cashew Nuts</td><td>4 - Cut into half</td></tr>
<tr><td>Gingelly Oil/Ghee</td><td>1 1/2 tbsp</td></tr>
</tbody></table>
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-FveO7vAtJF0/UUAeQKDIMXI/AAAAAAAAFac/AB5UPAMMROk/s1600/IMG_1952.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-FveO7vAtJF0/UUAeQKDIMXI/AAAAAAAAFac/AB5UPAMMROk/s400/IMG_1952.jpg" width="400" /></a></div>
<div class="nobrtable">
<br /></div>
<div class="nobrtable">
<b><i><u>STEPS</u></i></b>:</div>
<div class="nobrtable">
<ol style="text-align: left;">
<li>In a wide pan, heat Oil/Ghee and add Mustard seeds. Once it splutters, add Urad Dal, Channa Dal, Cashews (half of the cashews) and saute till they turns golden brown. Add Asafoetida, Curry Leaves.</li>
<li>Immediately add the Rava and stir constantly for 3 minutes and remove from the flame and allow to cool.</li>
<li>In the Mean time, add Coriander Leaves, Carrot, Ginger, Green Chillies to the yoghurt and mix well. Add Rava mixture to the Yoghurt and mix well. Let it stand for atleast 15 mins.</li>
<li> Boil water in the Idli Cooker and grease the Idli Plates with oil and Place cashew, Coriander Leaves, Carrot first and then fill with the batter so that you will get cashews, Coriander leaves and carrot at the top. If you are going to add ENO Fruit salt, you need to add at this stage and mix well. Just before filling the batter to the Idli plates. </li>
<li>Steam for 15 mins and remove from the flame. After 5 mins, Carefully take the idlis out and serve hot with Sambar and Chutney. </li>
</ol>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-XiCe96Ncysg/UUAgIHOLOQI/AAAAAAAAFaw/7z9xF9XlYXI/s1600/IMG_1948.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-XiCe96Ncysg/UUAgIHOLOQI/AAAAAAAAFaw/7z9xF9XlYXI/s400/IMG_1948.jpg" width="400" /></a></div>
<div>
<br /></div>
<div>
Tips:</div>
<div>
<ul style="text-align: left;">
<li>Make sure that you use sour yoghurt and batter consistency should be thick.</li>
<li>Along with Carrot, you can use cabbage or any of your favourite vegetables also.</li>
</ul>
</div>
</div>
<div class="nobrtable">
</div>
</div>
<div class="nobrtable">
</div>
</div>
Anonymoushttp://www.blogger.com/profile/09320185912937736277noreply@blogger.com5tag:blogger.com,1999:blog-3921818616488720372.post-32849602700322023262013-03-05T00:11:00.003-08:002013-03-05T00:13:04.486-08:00Rava Kesari<div dir="ltr" style="text-align: left;" trbidi="on">
Rava Kesari - A very good mouth watering Indian Dessert that is prepared during various special occasions. It is one of the classic dessert that is served along with breakfast during wedding functions. It is one of the easy sweet recipe that can be prepared in minutes. I used to prepare this on Birthdays. It serves as a good dessert when served with Idli. I used to add milk also while preparing this dessert as it gives a very good taste. Coming to the recipe..<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-R2NT4tZx0PE/UTWmkmkiZHI/AAAAAAAAFZs/HWvVPsX6pAw/s1600/IMG_1902.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="350" src="http://4.bp.blogspot.com/-R2NT4tZx0PE/UTWmkmkiZHI/AAAAAAAAFZs/HWvVPsX6pAw/s400/IMG_1902.jpg" width="400" /></a></div>
<br />
<br />
<b><i><u>INGREDIENTS</u></i></b> :<br />
<br />
<table align="center" border="2" bordercolor="#C0C0C0" cellpadding="8" cellspacing="0" style="border-collapse: collapse;"><tbody>
<tr><td>Rava / Semolina</td><td>1 cup</td></tr>
<tr><td>Kesari Powder</td><td>a pinch</td></tr>
<tr><td>Cashews</td><td>As Required</td></tr>
<tr><td>Raisins</td><td>As Required</td></tr>
<tr><td>Sugar</td><td>1 1/4 cup (Adjust to your taste)</td></tr>
<tr><td>Milk</td><td>1/2 cup</td></tr>
<tr><td>Cardamom Powder</td><td>a pinch</td></tr>
<tr><td>Ghee</td><td>4 tbsp</td></tr>
</tbody></table>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-jVRZNHGYMgE/UTWngsTX8zI/AAAAAAAAFZ4/2MLZqdKu5Zc/s1600/IMG_1900.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="385" src="http://3.bp.blogspot.com/-jVRZNHGYMgE/UTWngsTX8zI/AAAAAAAAFZ4/2MLZqdKu5Zc/s400/IMG_1900.jpg" width="400" /></a></div>
<br />
<br />
<b><i><u>STEPS</u></i></b>:<br />
<br />
<ol style="text-align: left;">
<li>In a heavy bottomed pan, heat 2 tbsp of Ghee and add Cashews and Raisins. Toast till Cashews becomes light brown color. Remove from the flame and keep aside.</li>
<li>In the same pan, Add the Semolina and Roast it for 5 mins in a low flame by stirring it continuously. Else it will burn. Now add sugar to it and mix well.</li>
<li>Add water and milk to it and keep stirring constantly till it becomes a thick pudding. It will take 5 - 8 mins.</li>
<li>Add kesari Powder, Cashews, Raisins and mix well. Add the remaining ghee at the top and remove from the flame. </li>
</ol>
<div>
Tips:</div>
<div>
<ul style="text-align: left;">
<li>Instead of Kesari Powder, Saffron soaked in milk also can be used.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-2rCHJI5av1c/UTWolmp6nUI/AAAAAAAAFaI/2Oqj2zwNaiQ/s1600/IMG_1911.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://4.bp.blogspot.com/-2rCHJI5av1c/UTWolmp6nUI/AAAAAAAAFaI/2Oqj2zwNaiQ/s400/IMG_1911.jpg" width="400" /></a></div>
<div>
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</div>
</div>
Anonymoushttp://www.blogger.com/profile/09320185912937736277noreply@blogger.com15tag:blogger.com,1999:blog-3921818616488720372.post-42904782122183779182013-02-06T04:25:00.000-08:002013-02-06T04:26:55.726-08:00Wheat Pakoras / Kodumai Pakoda<div dir="ltr" style="text-align: left;" trbidi="on">
Dear Friends,<br />
I am so happy to write my 100th post. My 100th post is all about Wheat Pakoras. I added Oats also with wheat flour which made the pakoras so crispy and tasty. I wanted to try this Pakora long time back and finally made it. It came out well and esp my kid loved it a lot. It goes very well with a cup of coffee/tea..<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-HiG2hFj0Vyo/URJJ8s4jRBI/AAAAAAAAFYU/xKYfnRzuZmw/s1600/IMG_2504.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-HiG2hFj0Vyo/URJJ8s4jRBI/AAAAAAAAFYU/xKYfnRzuZmw/s400/IMG_2504.JPG" width="400" /></a></div>
<br />
<br />
Preparation Time : 15 mins<br />
Yield : 25 Pakoras<br />
<br />
<br />
<b><i><u>INGREDIENTS</u></i></b>:<br />
<br />
<div class="nobrtable">
<table align="center" border="2" bordercolor="#C0C0C0" cellpadding="8" cellspacing="0" style="border-collapse: collapse;"><tbody>
<tr><td>Wheat Flour</td><td>5 tbsp</td></tr>
<tr><td>Gram Flour</td><td>2 tbsp</td></tr>
<tr><td>Rice Flour</td><td>1 tbsp</td></tr>
<tr><td>Oats</td><td>2 tbsp</td></tr>
<tr><td>Ginger</td><td>1/2 "</td></tr>
<tr><td>Onion</td><td>1</td></tr>
<tr><td>Green Chilies</td><td>2</td></tr>
<tr><td>Salt</td><td>To Taste</td></tr>
<tr><td>Curry leaves</td><td>Few</td></tr>
<tr><td>Coriander Leaves</td><td>Few</td></tr>
<tr><td>Asafoetida</td><td>a pinch</td></tr>
<tr><td>Oil</td><td>As Required to fry</td></tr>
</tbody></table>
</div>
<div class="nobrtable">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-ETnHzbm4a6s/URJLT05Ht4I/AAAAAAAAFYg/DAyLEqqFmTg/s1600/IMG_2505.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-ETnHzbm4a6s/URJLT05Ht4I/AAAAAAAAFYg/DAyLEqqFmTg/s400/IMG_2505.JPG" width="400" /></a></div>
<div class="nobrtable">
<br /></div>
<br />
<br />
<b><i><u>METHOD</u></i></b>:<br />
<ol>
<li>Grind Oats to a fine powder</li>
<li>Mix Wheat Flour with all the ingredients above other than oil. Don't add much water.</li>
<li>Mix well to produce a thick batter. </li>
<li>Heat enough oil in a deep frying vessel and drop the batter slowly into small fritters. Don't overcrowd the vessel. Fry till it becomes golden brown.</li>
<li>Serve hot with tea/coffee.</li>
</ol>
<div>
Tips:</div>
<div>
<ul style="text-align: left;">
<li>While mixing the flour, make sure that the flour is not too sticky.</li>
</ul>
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div>
</div>
</div>
Anonymoushttp://www.blogger.com/profile/09320185912937736277noreply@blogger.com23tag:blogger.com,1999:blog-3921818616488720372.post-43455954570268828562013-01-31T00:04:00.001-08:002013-01-31T01:01:51.968-08:00Paneer Peas Masala<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
Cooking Time : 30 mins<br />
Serves : 2<br />
<br />
This Recipe was in my draft for a long time, but couldn't post it due to my tight schedule.. Today i thought of writing a post somehow in my busy schedule.. Paneer is my favourite recipe and I make it often. This goes well with Chapathi/Roti, Naan.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-DUhUsY_Edp4/UQoi1hpZUoI/AAAAAAAAFWs/RcxhOUxeXjs/s1600/IMG_1661.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-DUhUsY_Edp4/UQoi1hpZUoI/AAAAAAAAFWs/RcxhOUxeXjs/s400/IMG_1661.JPG" width="400" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<b><i><u><br />
</u></i></b><b><i><u>INGREDIENTS</u></i></b>:<br />
<br />
<div class="nobrtable">
<table align="center" border="2" bordercolor="#C0C0C0" cellpadding="8" cellspacing="0" style="border-collapse: collapse;"><tbody>
<tr><td>Paneer</td><td>250 gms</td></tr>
<tr><td>Salt</td><td>To Taste</td></tr>
<tr><td>Peas</td><td>Handful</td></tr>
<tr><td>Onion</td><td>2</td></tr>
<tr><td>Tomato</td><td>2</td></tr>
<tr><td>Turmeric Powder</td><td>1/4 tsp</td></tr>
<tr><td>Red Chilli Powder</td><td>1 tsp</td></tr>
<tr><td>Green Chilies</td><td>2</td></tr>
<tr><td>Curd</td><td>2 tsp</td></tr>
<tr><td>Kasturi Methi</td><td>As Required (Optional)</td></tr>
<tr><td>Coriander Leaves</td><td>As Required</td></tr>
<tr><td>Sesame Oil</td><td>As Required</td></tr>
</tbody></table>
</div>
<br />
<b><i><u>To Grind</u></i></b>:<br />
<div class="nobrtable">
<table align="center" border="2" bordercolor="#C0C0C0" cellpadding="8" cellspacing="0" style="border-collapse: collapse;"><tbody>
<tr><td>Ginger</td><td>1"</td></tr>
<tr><td>Garlic</td><td>4 cloves</td></tr>
<tr><td>PepperCorns</td><td>1 tsp</td></tr>
<tr><td>Coriander Powder</td><td>1 tsp</td></tr>
<tr><td>Garam masala</td><td>1/4 tsp</td></tr>
</tbody></table>
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-FFbzcHINqbI/UQokBXGGRoI/AAAAAAAAFXg/nrDCrmCOlnQ/s1600/IMG_1667.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-FFbzcHINqbI/UQokBXGGRoI/AAAAAAAAFXg/nrDCrmCOlnQ/s400/IMG_1667.JPG" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<br />
<b><i><u>STEPS</u></i></b>:<br />
<ol>
<li>Cut Paneer into small equal cubes and keep aside. </li>
<li>In a Pan, heat Sesame Oil and saute Onion till it turns to light golden brown. remove from the flame and keep it aside. In the same pan, saute Tomatoes and remove from the flame. Grind the items mentioned in "To Grind" section to a fine paste along with the Onion and Tomato.</li>
<li>In the same pan, heat enough oil and add green chillies, ground paste, Peas and stir for few mins. Add turmeric powder, red chilli powder, Salt, Kasturi Methi and stir well. If required add some water. </li>
<li>Wait til the Oil gets seperated. At this stage, add curd and stir well. Add Paneer cubes. </li>
<li>Allow to boil for few minutes in medium flame.</li>
<li>Garnish with coriander leaves, Green chillies and serve hot.</li>
<div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-AVdkc_QLcQ8/UQokoGRSiBI/AAAAAAAAFXo/8DbjFoJ5Oqg/s1600/IMG_1662.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="http://2.bp.blogspot.com/-AVdkc_QLcQ8/UQokoGRSiBI/AAAAAAAAFXo/8DbjFoJ5Oqg/s320/IMG_1662.JPG" width="320" /></a></div>
<b><i><u><br /></u></i></b>
<b><i><u><br /></u></i></b>
<b><i><u></u></i></b><b><i><u></u></i></b><b><i><u>Tips</u></i></b>:</div>
<div>
<ul>
<li>Add freshly ground ginger-garlic paste to get good taste.</li>
<li>You can also take Tomato Puree.</li>
<li>Wait till the ground paste separates from the oil properly so that the raw smell won't be there after cooking. </li>
</ul>
</div>
</ol>
<div>
<br /></div>
</div>
Anonymoushttp://www.blogger.com/profile/09320185912937736277noreply@blogger.com8tag:blogger.com,1999:blog-3921818616488720372.post-40553602534563315742013-01-14T02:00:00.003-08:002013-01-15T18:19:56.112-08:00Rajastani Mini Ghevar Topped with Kesar Rabdi<div dir="ltr" style="text-align: left;" trbidi="on">This is the first time I am going to participate in SNC Challenge, a very successful event organised by Divya from <a href="http://youtoocancookindianfood.blogspot.sg/">youtoocancookindianfood</a> blog. Manjula from <a href="http://desifiesta.blogspot.sg/2012/12/rajasthani-mini-ghevar-topped-with.html">Desi Fiesta</a> Challenged South team with a traditional Rajastan Recipe - Ghevar topped with Kesar Rabdi. Ramya from <a href="http://lemonkurry.blogspot.in/2013/01/vadakarisnc-challenge-4.html#.UPPNRW_qlLU">LemonKurry</a> challenged North team with VadaCurry. As I am from South team, I have to make Ghevar.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-L-8nAH562vc/UPPOHvL-l-I/AAAAAAAAFSQ/Gua72gAhw5E/s1600/mild-green.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-L-8nAH562vc/UPPOHvL-l-I/AAAAAAAAFSQ/Gua72gAhw5E/s1600/mild-green.png" /></a></div><br />
I have never heard of this traditional recipe so far. When I went through Manju's Recipe, I felt that it is a big procedure to complete this successfully. But Surprisingly, It turned out great for me. The main thing we need to take care while preparing this is the Maida batter consistency and the oil should be hot enough to prepare ghevar. I really loved the sweet and even my lil one tasted it and loved it so much. Definitely I will try this again. I had some leftover Kesar Rabdi and I used that for topping my fruit salad and fruit salad tasted great. Thanks Manju for sharing this Recipe. Coming to the recipe...<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-TUevwTuO5Uk/UPPOdLmyVnI/AAAAAAAAFSY/wAPwjoJKcAQ/s1600/IMG_1627.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://3.bp.blogspot.com/-TUevwTuO5Uk/UPPOdLmyVnI/AAAAAAAAFSY/wAPwjoJKcAQ/s400/IMG_1627.jpg" width="400" /></a></div> <br />
<b>To Prepare Batter & Frying<i></i></b> :<br />
<div class="nobrtable"><table align="center" border="2" bordercolor="#C0C0C0" cellpadding="10" cellspacing="0" style="border-collapse: collapse; width: 100%px;"><tbody>
<tr> <td>Maida</td> <td>1 1/2 cup</td> </tr>
<tr> <td>Milk</td> <td>1/4 cup (At Room Temp)</td> </tr>
<tr> <td>Ghee </td> <td>2 tbsp</td> </tr>
<tr> <td>Water</td> <td>As Required to make a thin batter</td> </tr>
<tr> <td>Cardamom Powder </td> <td>a pinch (Optional)</td> </tr>
<tr> <td>Ghee/Refined Oil</td> <td>As Required to Fry</td> </tr>
</tbody></table></div><br />
<b>For Syrup<i></i></b> :<br />
<div class="nobrtable"><table align="center" border="2" bordercolor="#C0C0C0" cellpadding="10" cellspacing="0" style="border-collapse: collapse; width: 100%px;"><tbody>
<tr> <td>Sugar</td> <td>2 cup</td> </tr>
<tr> <td>Water</td> <td>1 cup</td> </tr>
<tr> <td>Saffron Strands </td> <td>a pinch</td> </tr>
</tbody></table></div><br />
<br />
<b>To Prepare Kesar Rabdi<i></i></b> :<br />
<br />
<div class="nobrtable"><table align="center" border="2" bordercolor="#C0C0C0" cellpadding="10" cellspacing="0" style="border-collapse: collapse; width: 100%px;"><tbody>
<tr> <td>Whole Milk</td> <td>3 cup</td> </tr>
<tr> <td>Sweet Condensed Milk</td> <td>1 Tin</td></tr>
<tr><td>Almonds,Pistachios </td> <td>Crushed - As Required</td> </tr>
<tr> <td>Saffron Strands</td> <td>a Pinch</td> </tr>
<tr> <td>Cardamom Powder </td> <td>a pinch (Optional)</td> </tr>
</tbody></table></div><br />
<b>To Garnish<i></i></b> :<br />
<div class="nobrtable"><table align="center" border="2" bordercolor="#C0C0C0" cellpadding="10" cellspacing="0" style="border-collapse: collapse; width: 100%px;"><tbody>
<tr><td>Almonds,Pistachios </td> <td>Crushed - As Required</td> </tr>
<tr> <td>Saffron Strands</td> <td>a Pinch</td> </tr>
</tbody></table></div><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-GyGBi_IzhsU/UPPO0JIJJzI/AAAAAAAAFSg/aulAbhba5mw/s1600/IMG_1630.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="322" src="http://2.bp.blogspot.com/-GyGBi_IzhsU/UPPO0JIJJzI/AAAAAAAAFSg/aulAbhba5mw/s400/IMG_1630.jpg" width="400" /></a></div><br />
<br />
<b><i><u>STEPS</u></i></b>:<br />
<br />
<b><i>To Prepare Batter</i></b>:<br />
<br />
<ol style="text-align: left;"><li>Mix Milk and Ghee together for 2-3 mins.</li>
<li>Add Maida to it and Mix well.</li>
<li>Add Water little by little to the above mixture till the batter comes to thin consistency. </li>
</ol><div><b><i>To Make Ghevar</i></b>:</div><div class="separator" style="clear: both; text-align: center;"></div><ol style="text-align: left;"><li>Heat enough Oil in a deep bottomed flat vessel. Once it is hot, take the batter in a laddle and pour it in the middle of the vessel from 1 foot height. Make sure that the Oil is hot else the batter would stick to the bottom of the vessel. You can increase the height as much as you can to get good texture. Ghee also can be used in this step for frying purpose.</li>
<li>Once you pour the batter, you can see bubbles from the oil. if you see more bubbling, stop for few seconds and continue again because the oil may spill out.</li>
<li>Repeat the above till you get the required size of the Ghevar. It actually depends upon the size of the Vessel.</li>
<li>When frying ghevar, Make a circle at the centre of the Ghevar with the Skewer once the batter is settled. </li>
<li>Allow the Ghevar to fry till golden Brown.</li>
<li>Take the Ghevar out carefully and place it in a paper towel to remove excess oil.</li>
</ol><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-X3AfFwUNMU8/UPPSxewB9qI/AAAAAAAAFTI/RzVB4Dqes8I/s1600/IMG_1628.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="380" src="http://1.bp.blogspot.com/-X3AfFwUNMU8/UPPSxewB9qI/AAAAAAAAFTI/RzVB4Dqes8I/s400/IMG_1628.jpg" width="400" /></a></div><div><br />
</div><div><b><i>To Make Sugar Syrup</i></b>:</div><div><ol style="text-align: left;"><li>Take 1 1/2 cup sugar and add 1 cup of water to it and bring it to boil. heat it till you get one string consistency.</li>
</ol><div><b><i>To Make Kesar Rabdi </i></b>:</div></div><div><ol style="text-align: left;"><li>Boil the milk in low flame till the Milk is reduced to half the quantity. Add Cardamom powder, Saffron Strands, Crushed Pistachios to it and mix well.</li>
<li>Add Condensed milk to the above and bring it to boil. Keep on stirring.</li>
<li>Allow the milk to turn thick and remove from the flame and allow to cool.</li>
</ol><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-sbWTib58mGI/UPPTmn8ob9I/AAAAAAAAFTU/UKVf9WQdFeU/s1600/IMG_1619.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="292" src="http://3.bp.blogspot.com/-sbWTib58mGI/UPPTmn8ob9I/AAAAAAAAFTU/UKVf9WQdFeU/s400/IMG_1619.jpg" width="400" /></a></div><div><br />
</div><div><b><i>To Serve</i></b>:</div></div><div><ol style="text-align: left;"><li>Add the sugar syrup to the Ghevar. Don't keep Ghevar in syrup for long time as it will become so wet.</li>
<li>To remove excess syrup, keep the Ghevar tilted in the plate.</li>
<li>Top up with Kesar Rabdi and nuts and now Ghevar topped with Kesar Rabdi is ready to eat. Serve immediately.</li>
</ol><div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-e5RtG_kxeCU/UPPWDiGlYjI/AAAAAAAAFUY/LitlFltYWmw/s1600/IMG_1631.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="302" src="http://3.bp.blogspot.com/-e5RtG_kxeCU/UPPWDiGlYjI/AAAAAAAAFUY/LitlFltYWmw/s400/IMG_1631.jpg" width="400" /></a></div><br />
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</div>Anonymoushttp://www.blogger.com/profile/09320185912937736277noreply@blogger.com24tag:blogger.com,1999:blog-3921818616488720372.post-21063428845136548312013-01-08T02:29:00.000-08:002013-01-10T22:32:58.578-08:00Soya Chunks Curry / MealMaker Curry<div dir="ltr" style="text-align: left;" trbidi="on">Cooking Time : 30 mins<br />
Serves : 2<br />
<br />
Soya.. As you all know, It is a high source of protein and is highly beneficial for health and is important to have it in our diet. It is a healthy meat replacement ingredient. I have made this curry with the easily available ingredients in your pantry. Adding Peas with Soya chunks serves a good combination. This goes well with Chapathi/Roti.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-VncHluwsh04/UOvzikZ7SiI/AAAAAAAAFM0/m-ET371z8Ao/s1600/IMG_1598.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://1.bp.blogspot.com/-VncHluwsh04/UOvzikZ7SiI/AAAAAAAAFM0/m-ET371z8Ao/s400/IMG_1598.JPG" width="400" /></a></div><b><i><u><br />
</u></i></b> <b><i><u>INGREDIENTS</u></i></b>:<br />
<br />
<div class="nobrtable"><table align="center" border="2" bordercolor="#C0C0C0" cellpadding="8" cellspacing="0" style="border-collapse: collapse; width: 100%px;"><tbody>
<tr> <td>Soya Chunks</td> <td>15 no</td> </tr>
<tr> <td>Salt</td> <td>To Taste</td> </tr>
<tr> <td>Peas</td> <td>Handful</td> </tr>
<tr> <td>Onion</td> <td>2</td> </tr>
<tr> <td>Tomato</td> <td>2</td> </tr>
<tr> <td>Turmeric Powder</td> <td>1/4 tsp</td> </tr>
<tr> <td>Red Chilli Powder</td> <td>1 tsp</td> </tr>
<tr> <td>Green Chilies</td> <td>2</td> </tr>
<tr> <td>Curd</td> <td>2 tsp</td> </tr>
<tr> <td>Coriander Leaves</td> <td>As Required</td> </tr>
<tr> <td>Gingelly Oil</td> <td>As Required</td> </tr>
</tbody></table></div><br />
<b><i><u>To Grind</u></i></b>:<br />
<div class="nobrtable"><table align="center" border="2" bordercolor="#C0C0C0" cellpadding="8" cellspacing="0" style="border-collapse: collapse; width: 100%px;"><tbody>
<tr> <td>Ginger</td> <td>1"</td> </tr>
<tr> <td>Garlic</td> <td>4 cloves</td> </tr>
<tr> <td>PepperCorns</td> <td>1 tsp</td> </tr>
<tr> <td>Cumin Powder</td> <td>1 tsp</td> </tr>
<tr> <td>Coriander Powder</td> <td>1 tsp</td> </tr>
<tr> <td>Garam masala</td> <td>1/4 tsp</td> </tr>
</tbody></table></div><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-8hVWvPtShfE/UOv0SCYndeI/AAAAAAAAFNA/tw23PP0W1pI/s1600/IMG_1602.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="http://2.bp.blogspot.com/-8hVWvPtShfE/UOv0SCYndeI/AAAAAAAAFNA/tw23PP0W1pI/s400/IMG_1602.JPG" width="400" /></a></div><br />
<b><i><u>STEPS</u></i></b>:<br />
<ol style="text-align: left;"><li>Soak the soyachunks in water. Add salt and boil in medium flame. Once the water starts to boil, remove from the flame. Take the soyachunks from water after 10 mins so that the water will be cooled by that time. Drain the water and squeeze all water from soyachunks and cut it into 4 pieces. Repeat the same for all the remaining Soyachunks. </li>
<li>In a Pan, heat Gingelly Oil and saute Onion till it turns to light golden brown. remove from the flame and keep it aside. In the same pan, saute Tomatoes and remove from the flame. Grind the items mentioned in "To Grind" section to a fine paste along with the Onion and Tomato.</li>
<li>In a pressure cooker, heat enough oil and add green chillies, ground paste, Peas and stir for few mins. Add turmeric powder, red chilli powder, Salt and stir well. If required add some water. </li>
<li>Wait til the Oil gets seperated. At this stage, add soya chunks, curd and stir well.</li>
<li>Pressure cook for 2 whistles in medium flame and keep in low flame for 10 mins and remove from flame. Allow the cooker to cool and open.</li>
<li>Garnish with coriander leaves and serve hot.</li>
<div><b><i><u> </u></i></b> <b><i><u> </u></i></b> <b><i><u>Tips</u></i></b>: </div><div><ul><li>Add freshly ground ginger-garlic paste to get good taste.</li>
<li>While preparing Soya Recipes, use more oil since soya requires more oil.</li>
<li>You can also take Tomato Puree.</li>
<li>Wait till the ground paste seperates from the oil properly so that the raw smell won't be there after cooking. </li>
</ul></div></ol></div>Anonymoushttp://www.blogger.com/profile/09320185912937736277noreply@blogger.com13tag:blogger.com,1999:blog-3921818616488720372.post-60235130286606379092013-01-03T23:01:00.002-08:002013-01-05T09:39:45.446-08:00Kollu Sundal / Horsegram Sundal<div dir="ltr" style="text-align: left;" trbidi="on">
In my previous post, I have updated Kollu Rasam. This Kollu Sundal is made with the Kollu that I used to prepared for Rasam. This is a very quick recipe and it goes very with Rasam Rice, Dal Rice or can be tasted raw.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-mcu60S1S4cg/UOZ-TYHoTII/AAAAAAAAFL8/h5EpqAwIy2o/s1600/IMG_1387.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="307" src="http://4.bp.blogspot.com/-mcu60S1S4cg/UOZ-TYHoTII/AAAAAAAAFL8/h5EpqAwIy2o/s400/IMG_1387.JPG" width="400" /></a></div>
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<b><i><u>INGREDIENTS</u></i></b>:<br />
<style type="text/css">.nobrtable br { display: none } tr {text-align: center;} tr {text-align: center;}td{font-family:Verdana; color:black; font-size:18px;font-style:italic;} </style><br />
<div class="nobrtable">
<italic></italic><br />
<table align="center" border="2" bordercolor="#81F781" cellpadding="10" cellspacing="0" style="background-color: #d0f5a9; border-collapse: collapse; width: 100%px;"><tbody>
<tr> <td>Kollu/HorseGram - Pressure cooked</td> <td>1 cup</td> </tr>
<tr> <td>Salt</td> <td>To Taste</td> </tr>
<tr> <td>Gingelly Oil</td> <td>1 tbsp</td> </tr>
</tbody></table>
</div>
<br />
<b><i><u>TO TEMPER:</u></i></b><br />
<div class="nobrtable">
<italic></italic><br />
<table align="center" border="2" bordercolor="#81F781" cellpadding="10" cellspacing="0" style="background-color: #d0f5a9; border-collapse: collapse; width: 100%px;"><tbody>
<tr> <td>Mustard</td> <td>1/4 tsp</td> </tr>
<tr> <td>Urad Dal</td> <td>1/4 tsp</td> </tr>
<tr> <td>Curry Leaves</td> <td>As Required</td> </tr>
<tr> <td>Asafoetida</td> <td>a pinch</td> </tr>
<tr> <td>Onion</td> <td>2 tbsp</td> </tr>
<tr> <td>Green Chillies</td> <td>2 tbsp</td> </tr>
</tbody></table>
</div>
<div class="nobrtable">
<br /></div>
<div class="nobrtable">
<b><i><u>STEPS</u></i></b>:</div>
<div class="nobrtable">
<div class="nobrtable">
<ol style="text-align: left;">
<li>In a Pan, heat Oil and add all the items one by one as mentioned in "To Temper" Section. Don't fry Onion too much.</li>
<li>Add the Kollu, Salt and stir for a minute. Delicious Sundal is now ready to be served. </li>
</ol>
<div>
<br /></div>
<u>Tips</u>:<br />
<ul style="text-align: left;">
<li>Red Chillies can also be added while tempering.</li>
<li>Don't fry onion too much. </li>
</ul>
</div>
</div>
</div>
Anonymoushttp://www.blogger.com/profile/09320185912937736277noreply@blogger.com7tag:blogger.com,1999:blog-3921818616488720372.post-83917644304523468632013-01-03T22:57:00.000-08:002013-01-03T22:57:10.552-08:00Kollu Rasam / Horsegram Rasam<div dir="ltr" style="text-align: left;" trbidi="on">
Dear Friends, I am back after my long vacation. Had a good time in my native. After a long gap, I am seeing my page as well... :) Love to post recipes..<br />
I bought Kollu from India this time. I heard many health benefits of it also. So, thought of including Kollu as a part in my menu. As soon as I came from my vacation, I suffered from fever and cold. My mom told that Kollu is good for fever and cold and she asked me to take Kollu flavoured rasam. Kollu rasam tasted too good and I was benefited as well.. Kollu need to be pressure cooked before preparing this rasam. The water is used to make rasam and with the Kollu, I prepared Kollu Sundal and had as a side dish for Kollu Rasam Rice. Will update Kollu Sundal in my next post. Coming to the Recipe..<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-PN0CPkzCDQ0/UOZ4wE_IYSI/AAAAAAAAFLU/dRfbVblCWHo/s1600/IMG_1372.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="280" src="http://3.bp.blogspot.com/-PN0CPkzCDQ0/UOZ4wE_IYSI/AAAAAAAAFLU/dRfbVblCWHo/s400/IMG_1372.JPG" width="400" /></a></div>
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<b><i><u>INGREDIENTS</u></i></b>:<br />
<br />
<div class="nobrtable">
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<italic></italic>
<table align="center" border="2" bordercolor="#81F781" cellpadding="10" cellspacing="0" style="background-color: #d0f5a9; border-collapse: collapse; width: 100%px;"><tbody>
<tr> <td>HorseGram/Kollu</td> <td>1 cup</td> </tr>
<tr> <td>Tomato</td> <td>1</td> </tr>
<tr> <td>Garlic</td> <td>5 cloves</td> </tr>
<tr> <td>Rasam Powder</td> <td>2 tsp</td> </tr>
<tr> <td>Curry Leaves</td> <td>As Required</td> </tr>
<tr> <td>Coriander Leaves</td> <td>As Required</td> </tr>
<tr> <td>Tamarind</td> <td>Gooseberry size</td> </tr>
<tr> <td>Salt</td> <td>To Taste</td> </tr>
<tr> <td>Dry Red Chillies</td> <td>4 </td> </tr>
<tr> <td>Pepper corns</td> <td>1/4 tsp</td> </tr>
<tr> <td>Mustard Seeds</td> <td>1/4 tsp</td> </tr>
<tr> <td>Fenugreek Seeds</td> <td>1/4 tsp</td> </tr>
<tr> <td>Asafoetida</td> <td>a pinch</td> </tr>
<tr> <td>Oil</td> <td>To Saute</td> </tr>
</tbody></table>
</div>
<br />
<br />
<b><u>STEPS</u></b>:<br />
<br />
<ol style="text-align: left;">
<li>Clean Horsegram and pressure cook with 4 cups of water. Extract the water and separate the Kollu. Crush Garlic and Pepper corns.</li>
<li>Soak mashed Tomato, Rasam powder, Crushed Garlic, Crushed Pepper Corns. Curry leaves, Coriander Leaves, Tamarind with the extracted Kollu water and keep aside. </li>
<li>In a pan, heat 2 tsp oil and add mustard and fenugeek seeds. Once it splutters, add Red chillies and asafoetida. Add the above soaked mixture and let it boil for 3 mins.</li>
<li>Add salt in a vessel where you are going to pour this Rasam. Add the Rasam to the vessel and serve.</li>
</ol>
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Anonymoushttp://www.blogger.com/profile/09320185912937736277noreply@blogger.com10tag:blogger.com,1999:blog-3921818616488720372.post-16212235016221440672012-10-10T07:54:00.001-07:002012-10-10T07:54:24.011-07:00Lovely Blog Award<div dir="ltr" style="text-align: left;" trbidi="on">
Dear Friends,<br />
My friend Preethi from<b><span style="color: #990000;"> <a href="http://jopreet.blogspot.in/">Indian Kitchen</a></span></b> has shared me "Lovely Blog Award". She is such an enthusiastic blogger and her blog has a collection of wonderful recipes. I am really amazed on her speed of cooking and posting a recipe perfectly. Thanks Preethi for the award. I would like to nominate and share this award to my friends having less than 100 followers.<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-PqWOARCNTjU/UHWLBBsRfrI/AAAAAAAAFKg/ZghEgz_906w/s1600/download.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="395" src="http://3.bp.blogspot.com/-PqWOARCNTjU/UHWLBBsRfrI/AAAAAAAAFKg/ZghEgz_906w/s400/download.png" width="400" /></a></div>
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And also I am going for a vacation to my native and gonna enjoy there for a month. As I was very busy in shopping and packing and cleaning my kitchen, I couldn't update much on blog. Will join abck on November mid. Happy Blogging friends. ..<br />
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Anonymoushttp://www.blogger.com/profile/09320185912937736277noreply@blogger.com4tag:blogger.com,1999:blog-3921818616488720372.post-29571199446335624872012-10-04T22:07:00.002-07:002012-10-04T22:08:36.740-07:00My Second Guest Post - Tofu Balls<div dir="ltr" style="text-align: left;" trbidi="on">
Dear Friends,<br />
I did my Second Guest Post in one of my favourite Veg Blog - <b><a href="http://chattersmusings.blogspot.com/2012/10/tofu-bread-balls-guest-post.html"><span style="color: #990000;">Random Ramblings</span></a></b> by Meena.. Meena is organizing her first event - Be My Guest Chef at her space. That is how I got this chance to post my recipe at her space. Do vist her space and participate in the event.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSk5Dt_FWX4oIVDD2Bx_6eI1Sfn5yxr418fAzXklArFVpe31t03tm_Sz0BAk3yTkmXLFN0Qu1mnJ96cov68f6BXCjS25fM8b0u8c54ddYBSBTOcvobzbZaziBEyOUPVR3W8o4dO5A29A/s798/logo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSk5Dt_FWX4oIVDD2Bx_6eI1Sfn5yxr418fAzXklArFVpe31t03tm_Sz0BAk3yTkmXLFN0Qu1mnJ96cov68f6BXCjS25fM8b0u8c54ddYBSBTOcvobzbZaziBEyOUPVR3W8o4dO5A29A/s400/logo.jpg" width="400" /></a></div>
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I have shared a delicious Tofu Recipe which I made with bread - <span style="color: #990000; font-weight: bold;">Tofu Balls. </span>Recipe is explained at her space. Do visit her blog to know more. </div>
<br />
Meena has shared a participation cerficate to me. I am sharing the same here..<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-qOpQGfdw0uI/UG5rCXiibLI/AAAAAAAAFJ4/wy7f3UBtPJY/s1600/poornima.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-qOpQGfdw0uI/UG5rCXiibLI/AAAAAAAAFJ4/wy7f3UBtPJY/s400/poornima.JPG" width="400" /></a></div>
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Anonymoushttp://www.blogger.com/profile/09320185912937736277noreply@blogger.com3tag:blogger.com,1999:blog-3921818616488720372.post-87317140223374811502012-10-02T00:55:00.002-07:002012-10-03T00:27:30.296-07:00Vada Curry<div dir="ltr" style="text-align: left;" trbidi="on">
Cooking Time : 30 mins<br />
Serves : 2<br />
<br />
Vada Curry is one of the traditional south indian recipe. This is a simpler version of Vada Curry. Making vada and the gravy can be done parallelly. This goes well with Idli, Appam, Roti. I used to have with Rice and Papad.. I have prepared this as gravy. It can be prepared as semi gravy as well. Coming to the recipe. ..<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-pPRDmXiL09Q/UGvo0d-BAoI/AAAAAAAAFJQ/TQWPSD5sAus/s1600/IMG_0902.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-pPRDmXiL09Q/UGvo0d-BAoI/AAAAAAAAFJQ/TQWPSD5sAus/s640/IMG_0902.jpg" width="640" /></a></div>
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<br />
<b><i>For Vada :</i></b><br />
<br />
<div class="nobrtable">
<italic></italic><br />
<table align="center" border="2" bordercolor="#81F781" cellpadding="10" cellspacing="0" style="background-color: #d0f5a9; border-collapse: collapse; width: 100%px;"><tbody>
<tr> <td>Channa dal</td> <td>1 cup</td> </tr>
<tr> <td>Onion</td> <td>1 - Finely Chopped</td> </tr>
<tr> <td>Green Chillies</td> <td>5</td> </tr>
<tr> <td>Curry Leaves</td> <td>As Required</td> </tr>
<tr> <td>Fennel Seeds</td> <td>1 tsp</td> </tr>
<tr> <td>Coriander Leaves</td> <td>As Required</td> </tr>
<tr> <td>Salt</td> <td>To Taste</td> </tr>
<tr> <td>Oil</td> <td>To Fry</td> </tr>
</tbody></table>
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-bxdaxLmw2_I/UGqMpobfTJI/AAAAAAAAFH8/ob2m6fialnc/s1600/IMG_0884+-+Copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="610" src="http://4.bp.blogspot.com/-bxdaxLmw2_I/UGqMpobfTJI/AAAAAAAAFH8/ob2m6fialnc/s640/IMG_0884+-+Copy.jpg" width="640" /></a></div>
<br />
<br />
<b><i>For Curry</i></b> :<br />
<br />
<div class="nobrtable">
<table align="center" border="2" bordercolor="#81F781" cellpadding="10" cellspacing="0" style="background-color: #d0f5a9; border-collapse: collapse; width: 100%px;"><tbody>
<tr> <td>Vada</td> <td>10 nos</td> </tr>
<tr> <td>Onion</td> <td>1 - Finely Chopped</td> </tr>
<tr> <td>Tomato</td> <td>1 </td></tr>
<tr> <td>Grated Coconut</td> <td>2 tbsp</td> </tr>
<tr> <td>Turmeric Powder</td> <td>1/4 tsp</td> </tr>
<tr> <td>Red Chilli Powder</td> <td>1 tsp</td> </tr>
<tr> <td>Cumin Powder</td> <td>1 tsp</td> </tr>
<tr> <td>Rice Powder</td> <td>1 tbsp</td> </tr>
<tr> <td>Coriander Leaves</td> <td>As Required</td> </tr>
<tr> <td>Salt</td> <td>To Taste</td> </tr>
<tr> <td>Oil</td> <td>1 tbsp</td> </tr>
</tbody></table>
</div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<br />
<div class="nobrtable">
<b><i><u>STEPS</u></i></b>:</div>
<div class="nobrtable">
<ol style="text-align: left;">
<li>Soak Channa Dal for atleast 2 hrs. Drain the water completely and grind to a coarse paste. Mix all the other ingredients mentioned in "For Vada" Section except oil and keep aside. Ground Coconut, Turneric powder, Red Chilli Powder, Cumin Powder, Rice Powder to a fine paste.</li>
<li>In a deep bottomed pan, heat oil and take the small amount of batter and flatten it and drop it carefully. Fry vada till it turns light brown. </li>
<li>In a cooker, heat oil and add Onion and fry till it becomes golden brown. Add Tomatoes and stir well till it becomes tender. Add the ground paste and mix well. Pressure cook for 2 whistles and keep in simmer for 5 mins and emove from the flame.</li>
<li>Soak the vadas in the curry for an hr till it beomes soft. Garnish with Coriander Leaves.</li>
</ol>
<div>
Tips:</div>
<div>
<ul style="text-align: left;">
<li>Don't fry vada too crispy. I have soaked the vadas as such in curry. If you want you can cut into small pieces as well.</li>
</ul>
</div>
</div>
</div>
Anonymoushttp://www.blogger.com/profile/09320185912937736277noreply@blogger.com12tag:blogger.com,1999:blog-3921818616488720372.post-83989848176540847372012-09-25T22:07:00.002-07:002012-09-25T22:08:15.535-07:00Medhu Vada / Urud Dal Vada<div dir="ltr" style="text-align: left;" trbidi="on">
<div dir="ltr" style="text-align: left;" trbidi="on">
Cooking Time : 30 mins<br />
Serves : 15 no<br />
<br />
Medhu Vada is a popular and favourite traditional south Indian Recipe. This Vada is one of the important menu in breakfast during weddings in Tamilnadu. It is also a part on the menu on festivals and Pooja. When I tried to make this Vada for the first time, I thought that it is a difficult task. Only the soaking time is more, making vada is very easy. My mom used to make this vada using Banana leaf or Plastic sheets to drop in Oil. But on practising, I learnt to drop batter in oil using my hand itself. It goes very well with Idli, Chutney and Sambar. Coming to the recipe...<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-Z0AxUofdhL0/UGKMiN5S2FI/AAAAAAAAFHM/dA0rX0p82Gc/s1600/IMG_1072.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="356" src="http://4.bp.blogspot.com/-Z0AxUofdhL0/UGKMiN5S2FI/AAAAAAAAFHM/dA0rX0p82Gc/s640/IMG_1072.jpg" width="640" /></a></div>
<br />
<br />
<b><i><u>INGREDIENTS</u></i></b>:<br />
<div class="nobrtable">
<italic></italic><br />
<table align="center" border="2" bordercolor="#81F781" cellpadding="10" cellspacing="0" style="background-color: #d0f5a9; border-collapse: collapse; width: 100%px;"><tbody>
<tr> <td>Urud dal</td> <td>1 cup</td> </tr>
<tr> <td>Raw Rice</td> <td>1/4 cup</td> </tr>
<tr> <td>Onion</td> <td>1 - Finely Chopped</td> </tr>
<tr> <td>Green Chillies</td> <td>5</td> </tr>
<tr> <td>Curry Leaves</td> <td>As Required</td> </tr>
<tr> <td>Ginger</td> <td>1" Finely minced</td> </tr>
<tr> <td>Coriander Leaves</td> <td>As Required</td> </tr>
<tr> <td>Pepper Corns</td> <td>1 tsp</td> </tr>
<tr> <td>Salt</td> <td>To Taste</td> </tr>
<tr> <td>Oil</td> <td>To Fry</td> </tr>
</tbody></table>
</div>
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-eCHntu6VfEI/UGKLuZC2fjI/AAAAAAAAFHE/Cqn1Sqkoz0g/s1600/IMG_1069.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-eCHntu6VfEI/UGKLuZC2fjI/AAAAAAAAFHE/Cqn1Sqkoz0g/s640/IMG_1069.jpg" width="640" /></a></div>
<br />
<br />
<b><i><u>STEPS</u></i></b>:<br />
<br />
<ol style="text-align: left;">
<li>Combine and wash Urad Dal and Raw Rice thoroughly and soak in water for minimum 1 hr. </li>
<li>Drain the water and grind the mixture in grinder or blender. Don't add water unless it is required. </li>
<li>Add the other ingredients- Onion, Green Chillies, Curry Leaves, Ginger, Coriander Leaves, Pepper Corns Salt to the batter and mix well.</li>
<li>Heat Oil in a deep bottomed vessel. Wet your palm and take some batter and make a doughnut shape and make a hole in the centre and drop carefully into the oil. Fry till vada becomes crispy on both sides. </li>
<li>Serve hot with coconut chutney, Idli and Sambar.</li>
</ol>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-AhNiB78DwRY/UGKNUtU2bxI/AAAAAAAAFHU/6JjNtXIugRo/s1600/IMG_1071.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-AhNiB78DwRY/UGKNUtU2bxI/AAAAAAAAFHU/6JjNtXIugRo/s640/IMG_1071.jpg" width="640" /></a></div>
<div>
<br /></div>
<div>
<br /></div>
<div>
Tips:</div>
<div>
<ul style="text-align: left;">
<li>Batter can be stored in Refrigerator for 2 days before adding the other ingredients.</li>
<li>Once you prepare the batter, Don't allow the batter to ferment, else it will absorb more oil during frying. Either use the batter or store it in refrigerator.</li>
<li>Adding Raw rice makes more crispy, It can be optional also.</li>
</ul>
</div>
</div>
Anonymoushttp://www.blogger.com/profile/09320185912937736277noreply@blogger.com12tag:blogger.com,1999:blog-3921818616488720372.post-63136430363750534092012-09-20T22:58:00.001-07:002012-09-20T22:58:54.515-07:00Idli Milagai podi / Idli Chilli Powder<div dir="ltr" style="text-align: left;" trbidi="on">Preparation Time : 15 mins<br />
<br />
Whenever I face the power cut problem at my home or when I have less time to prepare breakfast, Idli podi is the only side dish which gives me a helping hand for breakfast to have with dosa and Idli. This serves such a super combination with idli or dosa when mixed with Gingelly oil. I got this recipe from my Grandmother. The below ingredients I mentioned is much spicier. You can add the Red chillies according to your taste.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-vh20gF418W0/UFv-1j4IYNI/AAAAAAAAFGI/leQFroTCVdQ/s1600/IMG_1060.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="468" src="http://3.bp.blogspot.com/-vh20gF418W0/UFv-1j4IYNI/AAAAAAAAFGI/leQFroTCVdQ/s640/IMG_1060.jpg" width="640" /></a></div><br />
<br />
<b><i><u>INGREDIENTS</u></i></b>:<br />
<br />
<div class="nobrtable"><italic></italic><br />
<table align="center" border="2" bordercolor="#81F781" cellpadding="10" cellspacing="0" style="background-color: #d0f5a9; border-collapse: collapse; width: 100%px;"><tbody>
<tr> <td>Urud dal</td> <td>1 cup</td> </tr>
<tr> <td>Channa dal</td> <td>1/4 tsp</td> </tr>
<tr> <td>Dry Red Chillies</td> <td>15 to 20</td> </tr>
<tr> <td>Curry Leaves</td> <td>One Handful</td> </tr>
<tr> <td>Asafoetida</td> <td>1/4 tsp</td> </tr>
<tr> <td>Sesame seeds</td> <td>2 tbsp</td> </tr>
<tr> <td>Salt</td> <td>To Taste</td> </tr>
<tr> <td>Oil</td> <td>1 tsp</td> </tr>
</tbody></table></div><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-PMgDw_IAzsY/UFv_ttE4-tI/AAAAAAAAFGU/Ysz6XzFVjC8/s1600/IMG_1061.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="596" src="http://2.bp.blogspot.com/-PMgDw_IAzsY/UFv_ttE4-tI/AAAAAAAAFGU/Ysz6XzFVjC8/s640/IMG_1061.jpg" width="640" /></a></div><br />
<br />
<b><i><u>STEPS</u></i></b>:<br />
<br />
<ol style="text-align: left;"><li>In a pan, heat oil and add Urud dal, Channa dal. Once, it becomes light brown color, add Sesame seeds. Once it splutters, add Red chillies, curry leaves, salt and Hing. Once these are dry roasted, remove from the flame.</li>
<li>Allow the mixture to cool and grind in a mixture to a dry powder</li>
<li>Serve with Dosa/Idli.</li>
</ol><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Vw8z7rGZwEo/UFwArAZutvI/AAAAAAAAFGc/NaBraWtUO50/s1600/IMG_1065.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="532" src="http://1.bp.blogspot.com/-Vw8z7rGZwEo/UFwArAZutvI/AAAAAAAAFGc/NaBraWtUO50/s640/IMG_1065.jpg" width="640" /></a></div><div><br />
</div></div><br />
<br />
Anonymoushttp://www.blogger.com/profile/09320185912937736277noreply@blogger.com7tag:blogger.com,1999:blog-3921818616488720372.post-15110233126483092872012-09-19T02:33:00.003-07:002012-09-19T02:34:01.725-07:00Channa Sundal / Kondakadalai Sundal - Vinayakar Chaturthi Special<div dir="ltr" style="text-align: left;" trbidi="on">
<div dir="ltr" style="text-align: left;" trbidi="on">
Cooking Time : 10 mins<br />
Serves : 2<br />
<br />
Happy Vinayakar Chaturthi to all Friends.. Today I prepared my favourite Sundal - Channa Sundal. It is one of the popular sundal for Vinayakar chathurthi festival. I like to have White channa/Brown channa. This can be made with white/brown channa. It is an easy to make recipe and also is flavourful one. Only the Soaking time is more, but the preparation can be done in minutes.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-Iy6zWO5LGcI/UFmOkUEs3-I/AAAAAAAAFFI/qCjXPk1LNF8/s1600/IMG_1042.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-Iy6zWO5LGcI/UFmOkUEs3-I/AAAAAAAAFFI/qCjXPk1LNF8/s640/IMG_1042.jpg" width="640" /></a></div>
<br />
<br />
<b><i><u>INGREDIENTS</u></i></b>:<br />
<style type="text/css">.nobrtable br { display: none } tr {text-align: center;} tr {text-align: center;}td{font-family:Verdana; color:black; font-size:18px;font-style:italic;} </style><br />
<div class="nobrtable">
<italic></italic><br />
<table align="center" border="2" bordercolor="#81F781" cellpadding="10" cellspacing="0" style="background-color: #d0f5a9; border-collapse: collapse; width: 100%px;"><tbody>
<tr> <td>Channa</td> <td>1/4 cup</td> </tr>
<tr> <td>Grated Coconut</td> <td>2 tbsp</td> </tr>
<tr> <td>Salt</td> <td>To Taste</td> </tr>
<tr> <td>Gingelly Oil</td> <td>1 tbsp</td> </tr>
</tbody></table>
</div>
<br />
<br />
<b><i><u>TO TEMPER:</u></i></b><br />
<div class="nobrtable">
<italic></italic><br />
<table align="center" border="2" bordercolor="#81F781" cellpadding="10" cellspacing="0" style="background-color: #d0f5a9; border-collapse: collapse; width: 100%px;"><tbody>
<tr> <td>Mustard</td> <td>1/4 tsp</td> </tr>
<tr> <td>Urad Dal</td> <td>1/4 tsp</td> </tr>
<tr> <td>Dry Red Chillies</td> <td>4</td> </tr>
<tr> <td>Curry Leaves</td> <td>As Required</td> </tr>
<tr> <td>Asafoetida</td> <td>a pinch</td> </tr>
<tr> <td>Onion</td> <td>1 medium size</td> </tr>
</tbody></table>
</div>
</div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-sZ8CKXpYRg8/UFmQYVzQsII/AAAAAAAAFFY/YZo4ANeEhvI/s1600/IMG_1047.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="588" src="http://3.bp.blogspot.com/-sZ8CKXpYRg8/UFmQYVzQsII/AAAAAAAAFFY/YZo4ANeEhvI/s640/IMG_1047.jpg" width="640" /></a></div>
<br />
<br />
<br />
<b><i><u>STEPS</u></i></b>:<br />
<br />
<ol style="text-align: left;">
<li>Soak Channa overnight and pressure cook for 5 whistles with salt and water. Drain the water and keep channa aside.</li>
<li>In a Pan, heat Oil and add all the items one by one as mentioned in "To Temper" Section. Don't fry Onion too much.</li>
<li>Add the Channa and stir for a minute and add the grated Coconut and stir well and remove from the flame. Delicious Sundal is now ready to be served. </li>
</ol>
<div>
Tips:</div>
<div>
<ul style="text-align: left;">
<li>Green Chillies can also be added while tempering.</li>
<li>I added salt while pressure cooking as the soaking time is more. This will prevent channa from overcooking. If your soaking time is less, then don't add salt. Else channa will not be cooked properly.</li>
<li>Don't fry onion too much. </li>
</ul>
<div>
<br /></div>
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-4OxVMVCtI08/UFmRDaYvFdI/AAAAAAAAFFg/Gspbcaielmw/s1600/IMG_1049.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="544" src="http://4.bp.blogspot.com/-4OxVMVCtI08/UFmRDaYvFdI/AAAAAAAAFFg/Gspbcaielmw/s640/IMG_1049.jpg" width="640" /></a></div>
<div>
<br /></div>
</div>
Anonymoushttp://www.blogger.com/profile/09320185912937736277noreply@blogger.com7tag:blogger.com,1999:blog-3921818616488720372.post-2148692510564143552012-09-18T02:38:00.003-07:002012-09-18T02:39:29.156-07:00Spicy Brinjal-Drumstick Curry / Kathirikka Murungakka Kaara kuzhambhu<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<br />
Cooking time : 20 mins<br />
Serves : 3<br />
<br />
My ever best combo for Kaara Kuzhambu is Brinjal and Drumstick. This is the basic Kaara Kuzhambu I usually make in my home. The Special ingredient that gives good taste to this curry is Sambar Powder. The same procedure can be followed to prepare ladies finger curry as well. It goes well with Rice and Papad. I like to have this with Dosa as well. Coming to this delicious recipe...<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-7opX9hWLgw4/UFhA4zbnM8I/AAAAAAAAFEk/Y9xLp1JUKOg/s1600/IMG_1032.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="380" src="http://4.bp.blogspot.com/-7opX9hWLgw4/UFhA4zbnM8I/AAAAAAAAFEk/Y9xLp1JUKOg/s640/IMG_1032.jpg" width="640" /></a></div>
<br />
<br />
<br />
<b><i><u>INGREDIENTS:</u></i></b><br />
<br />
<div class="nobrtable">
<br />
<italic></italic> <br />
<table align="center" border="2" bordercolor="#81F781" cellpadding="10" cellspacing="0" style="background-color: #d0f5a9; border-collapse: collapse; width: 100%px;"><tbody>
<tr> <td>Brinjal</td> <td>4</td> </tr>
<tr> <td>Drumstick</td> <td>1</td> </tr>
<tr> <td>Garlic Pods</td> <td>6 </td></tr>
<tr> <td>Onion</td> <td>1 medium size</td> </tr>
<tr> <td>Tomato</td> <td>1</td> </tr>
<tr> <td>Tamarind</td> <td>1/2 lemon size</td> </tr>
<tr> <td>Mustard</td> <td>1/4 tsp</td> </tr>
<tr> <td>Fenugreek Seeds</td> <td>1/4 tsp</td> </tr>
<tr> <td>Toor Dal</td> <td>1/4 tsp</td> </tr>
<tr> <td>Curry Leaves</td> <td>As Required</td> </tr>
<tr> <td>Asafoetida</td> <td>a pinch</td> </tr>
<tr> <td>Turmeric Powder</td> <td>1/4 tsp</td> </tr>
<tr> <td>Red Chilli Powder</td> <td>1 tsp</td> </tr>
<tr> <td>Cumin Powder</td> <td>1 tsp</td> </tr>
<tr> <td>Sambar Powder</td> <td>2 tsp</td> </tr>
<tr> <td>Rice Powder (Arisi Podi)</td> <td>2 tsp</td> </tr>
<tr> <td>Salt</td> <td>To Taste</td> </tr>
</tbody></table>
</div>
<br />
<br />
<b><i><u>To Grind:</u></i></b><br />
<br />
<div class="nobrtable">
<italic></italic><br />
<table align="center" border="2" bordercolor="#81F781" cellpadding="10" cellspacing="0" style="background-color: #d0f5a9; border-collapse: collapse; width: 100%px;"><tbody>
<tr> <td>Grated Coconut</td> <td>3 tbsp</td> </tr>
<tr> <td>Shallots</td> <td>5</td> </tr>
</tbody></table>
</div>
<div class="nobrtable">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-PBwTBGfE1N8/UFg__NUtH8I/AAAAAAAAFEY/cv1m-tz1t9I/s1600/IMG_1030.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-PBwTBGfE1N8/UFg__NUtH8I/AAAAAAAAFEY/cv1m-tz1t9I/s640/IMG_1030.jpg" width="640" /></a></div>
<div class="nobrtable">
<br /></div>
<br />
<br />
<b><i><u>STEPS:</u></i></b><br />
<br />
<ol style="text-align: left;">
<li> Chop Onion and Tomatoes. Chop Brinjal Lengthwise. Chop Drumsticks to 1" Size. Soak Tamarind in warm water for 15 mins and extract tamarind juice.</li>
<li>In a pressure cooker, Heat Oil and add mustard seeds. Wait till it splutters and then add Fenugreek Seeds, Toor Dal, Asafoetida and curry leaves. Add Onion and Garlic and fry till it becomes golden brown. Add Brinjal and Drumsticks and fry for a min. Add tomatoes and Stir well.</li>
<li>Add Salt, Turmeric Powder, Red Chilli Powder, Cumin powder and stir well. Add Tamarind juice and allow it to boil for few minutes. Add Sambar Powder.</li>
<li>Add the ground paste to the mixture and Rice powder and pressure cook with 1/2 cup water for 2 whistles and keep it in the sim for 3 mins and remove from the flame.</li>
</ol>
<div>
Tips:</div>
<div>
<ul style="text-align: left;">
<li>You can prepare this without coconut as well.</li>
<li>If you have Puli Kuzhambu masala bought from stores, you can add that also.</li>
<li>For Rice Powder, Dry Roast Raw rice and grindit to fine powder.</li>
</ul>
</div>
</div>
Anonymoushttp://www.blogger.com/profile/09320185912937736277noreply@blogger.com7tag:blogger.com,1999:blog-3921818616488720372.post-35229872495258771162012-09-14T02:06:00.002-07:002012-09-14T02:07:11.138-07:00Maida Pakoras / Diamond Pakoras<div dir="ltr" style="text-align: left;" trbidi="on">
<div dir="ltr" style="text-align: left;" trbidi="on">
Cooking time : 20 mins.<br />
<br />
This is a simple recipe that can be prepared using Maida Flour. This has been one of my favourite that remembers my childhood. My Grandma used to prepare this so often and store it in an air tight container. It is so crispy and can be munched anytime. It goes very well with a cup of Tea/coffee esp during rainy days. It is very easy to prepare with the available ingredients to serve unexpected guests. Coming to the recipe...<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-K6yX9cta8Ao/UFLzg8mxHpI/AAAAAAAAFDA/vEUoOBtiYfc/s1600/IMG_0944.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="406" src="http://1.bp.blogspot.com/-K6yX9cta8Ao/UFLzg8mxHpI/AAAAAAAAFDA/vEUoOBtiYfc/s640/IMG_0944.jpg" width="640" /></a></div>
<br />
<br />
<b><i><u>INGREDIENTS</u></i></b>:<br />
<style type="text/css">.nobrtable br { display: none } tr {text-align: center;} tr {text-align: center;}td{font-family:Verdana; color:black; font-size:18px;font-style:italic;} </style><br />
<div class="nobrtable">
<italic></italic><br />
<table align="center" border="2" bordercolor="#81F781" cellpadding="10" cellspacing="0" style="background-color: #d0f5a9; border-collapse: collapse; width: 100%px;"><tbody>
<tr> <td>Maida</td> <td>2 cups</td> </tr>
<tr> <td>Onion</td> <td>1 medium size</td> </tr>
<tr> <td>Green Chillies</td> <td>3 - Finely Chopped</td> </tr>
<tr> <td>Red Chilli Powder</td> <td>1 tsp</td> </tr>
<tr> <td>Salt</td> <td>To Taste</td> </tr>
<tr> <td>Curry Leaves</td> <td>As Required</td> </tr>
<tr> <td>Coriander Leaves</td> <td>As Required</td> </tr>
<tr> <td>Oil</td> <td>As Required</td> </tr>
</tbody></table>
</div>
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-INWRRgLmV8M/UFK_FMNIX5I/AAAAAAAAFBw/gFxhI-3eKog/s1600/IMG_0947.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="http://4.bp.blogspot.com/-INWRRgLmV8M/UFK_FMNIX5I/AAAAAAAAFBw/gFxhI-3eKog/s640/IMG_0947.jpg" width="640" /></a></div>
<div class="nobrtable">
<br /></div>
</div>
<br />
<b><i><u>STEPS</u></i></b>:<br />
<br />
<ol style="text-align: left;">
<li>In a Vessel, Mix all the ingredients except Oil by adding necessary water slowly to form a dough. Let it be for 10 mins.</li>
<li>Flatten the dough using Rolling pin and make Chapathis out of it. If the dough is bit sticky, dust with more flour while flattening. Cut into diamond shapes using knife.</li>
<li>Heat oil in a deep bottom pan and fry till golden brown. Don't overcrowd the Pan.</li>
<li>Remove from the flame and place it in kitchen tissues to absorb excess oil.</li>
<li>Store it in a air tight container once it cools down.</li>
</ol>
<div>
Tips:</div>
<div>
<ul style="text-align: left;">
<li>Don't fry much as you won't get good taste and the maida with be so hard.</li>
</ul>
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Anonymoushttp://www.blogger.com/profile/09320185912937736277noreply@blogger.com11tag:blogger.com,1999:blog-3921818616488720372.post-58664714652119668042012-09-10T09:29:00.001-07:002012-09-10T09:43:03.475-07:00Spicy Egg Toast<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on">Cooking time : 10 mins<br />
Serves : 2<br />
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This is yet another simple egg recipe which can be made in few minutes. Rather than having boiled egg as such, egg can be toasted which gives such a taste. you won't even feel the taste of an egg. It can be prepared with the ready available ingredients at your kitchen in minutes. Addition of Pepper gives good flavour. Try this lovely recipe. Goes well with Biriyani, Fried Rice, Puli Kuzhambu. Can be taken Raw as well.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-blSouiergpg/UE4R84DEW2I/AAAAAAAAFA4/v18QKmWA6ZY/s1600/IMG_0887.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-blSouiergpg/UE4R84DEW2I/AAAAAAAAFA4/v18QKmWA6ZY/s640/IMG_0887.jpg" width="640" /></a></div><br />
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<b><i><u>INGREDIENTS</u></i></b>:<br />
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<table align="center" border="2" bordercolor="#81F781" cellpadding="10" cellspacing="0" style="background-color: #d0f5a9; border-collapse: collapse; width: 100%px;"><tbody>
<tr> <td>Boiled Eggs</td> <td>2</td> </tr>
<tr> <td>Onion</td> <td>1 medium size</td> </tr>
<tr> <td>Ginger</td> <td>1 " - Finely minced</td> </tr>
<tr> <td>Garlic</td> <td>3 pods - Finely minced</td> </tr>
<tr> <td>Green Chillies</td> <td>3 - Finely Chopped</td> </tr>
<tr> <td>Turmeric Powder</td> <td>1/4 tsp</td> </tr>
<tr> <td>Red Chilli Powder</td> <td>1 tsp</td> </tr>
<tr> <td>Crushed Aniseeds</td> <td>1/2 tsp</td> </tr>
<tr> <td>Pepper</td> <td>To Taste</td> </tr>
<tr> <td>Salt</td> <td>To Taste</td> </tr>
<tr> <td>Curry Leaves</td> <td>As Required</td> </tr>
<tr> <td>Oil</td> <td>As Required</td> </tr>
</tbody></table></div></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-BLDDmhvZXms/UE4TMZ4I12I/AAAAAAAAFBA/QkL8lUWm-Uk/s1600/IMG_0891.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-BLDDmhvZXms/UE4TMZ4I12I/AAAAAAAAFBA/QkL8lUWm-Uk/s640/IMG_0891.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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<b><i><u>STEPS</u></i></b>:<br />
<ol style="text-align: left;"><li>Cut the Boiled eggs into halves carefully. </li>
<li>In a pan, heat oil and add Ginger, Garlic, Aniseeds and saute for a min. Add Onion and Fry till it becomes golden brown. </li>
<li>Add Turmeric Powder, Red Chilli Powder and little water. Allow the gravy to completely boil by increasing the heat. </li>
<li>When the gravy starts reducing, add the boiled eggs carefully. Reduce the heat.Add Curry Leaves, Green Chillies and Cook till the masala gets mixed with eggs and the oil gets separated.</li>
<li>Remove from the flame and sprinkle pepper.Serve hot with your favourites.</li>
</ol><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-1YhbmvHphK0/UE4UjiV_VJI/AAAAAAAAFBI/c8Sx5CjaVL8/s1600/IMG_0892.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="370" src="http://3.bp.blogspot.com/-1YhbmvHphK0/UE4UjiV_VJI/AAAAAAAAFBI/c8Sx5CjaVL8/s640/IMG_0892.jpg" width="640" /></a></div><div><br />
Tips:<br />
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<ul style="text-align: left;"><li>Use Hard Boiled Eggs, So that the eggs won't break.</li>
</ul></div></div>Anonymoushttp://www.blogger.com/profile/09320185912937736277noreply@blogger.com6tag:blogger.com,1999:blog-3921818616488720372.post-4374010138553216932012-09-05T23:04:00.000-07:002012-09-10T09:39:22.794-07:00Tofu Masala<div dir="ltr" style="text-align: left;" trbidi="on">Cooking Time : 30 mins<br />
Serves : 2<br />
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I wanted to try Tofu Masala for a long time. I finally bought it and tried this recipe and it turned out great for Chapathis. Like Soya, it is also a substitute for meat. It has various health benefits like Soya as it is prepared from Soya milk. It is a great source of Calcium and Vitamin E, yet good for bones and lowers cholestrol. It also lowers the risk of cancer. I used fresh silken Tofu for this recipe. It tastes similar to Paneer but still softer than paneer. So I tried the version similar to paneer butter masala but I didnot add butter. It goes very well with Roti. Coming to the recipe...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-QWVwj_IC2XU/UEnoScBMqiI/AAAAAAAAFAM/zwzSPR1dxcU/s1600/IMG_0867.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="333" src="http://1.bp.blogspot.com/-QWVwj_IC2XU/UEnoScBMqiI/AAAAAAAAFAM/zwzSPR1dxcU/s400/IMG_0867.jpg" width="400" /></a></div><br />
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</div><div><b><i><u>INGREDIENTS</u></i></b>:</div><div><style type="text/css">.nobrtable br { display: none } tr {text-align: center;} tr {text-align: center;}td{font-family:Verdana; color:black; font-size:14px;font-style:italic;} </style><br />
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<tr> <td>Tofu</td> <td>200 gms</td> </tr>
<tr> <td>Onion</td> <td>2 medium size</td> </tr>
<tr> <td>Tomato</td> <td>2</td> </tr>
<tr> <td>Green Chillies</td> <td>4</td> </tr>
<tr> <td>Ginger Garlic Paste</td> <td>1 tbsp</td> </tr>
<tr> <td>Cashew Nuts</td> <td>8</td> </tr>
<tr> <td>Turmeric Powder</td> <td>1/4 tsp</td> </tr>
<tr> <td>Coriander Powder</td> <td>1 1/2 tsp</td> </tr>
<tr> <td>Red Chilli Powder</td> <td>1 tsp</td> </tr>
<tr> <td>Garam Masala</td> <td>1 tsp</td> </tr>
<tr> <td>Kasturi Methi</td> <td>1 tsp</td> </tr>
<tr> <td>Ghee</td> <td>1 tbsp</td> </tr>
<tr> <td>Oil</td> <td>Ass Required</td> </tr>
<tr> <td>Salt</td> <td>To Taste</td> </tr>
</tbody></table> <b><i>To Garnish</i></b> : </div><br />
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<tr> <td>Green Chillies</td> <td>2</td> </tr>
<tr> <td>Onion</td> <td>1 (Finely Chopped)</td> </tr>
<tr> <td>Coriander Leaves</td> <td>As Required</td> </tr>
</tbody></table><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Mz6eeM5FrhM/UEnpR0sXQLI/AAAAAAAAFAU/51g5riL1nxA/s1600/IMG_0869.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-Mz6eeM5FrhM/UEnpR0sXQLI/AAAAAAAAFAU/51g5riL1nxA/s400/IMG_0869.jpg" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><span style="text-align: left;"> <b><i><u>STEPS</u></i></b>:</span></div><ol style="text-align: left;"><li>Cut the Tofu into small cubes and keep aside. Puree the Tomato and grind it. Split open the green Chillies. Grind the Onion into coarse paste. Grind the cashew nuts to a fine paste separately.<br />
</li>
<li>In a pan, heat Ghee and Oil and add Bay leaf. Add the ground onion paste and fry till it becomes golden brown. Add Ginger Garlic Paste and saute for a min.</li>
<li>Add Tomato and little water and cook till the oil gets separated. </li>
<li>Add Turmeric Powder, Salt, Red Chilli Powder, Coriander Powder and mix well.</li>
<li>Add Kasturi methi and water if required and allow to boil for 2 mins. Add Garam Masala.</li>
<li>Add cashew nut paste and stir well and add Tofu. Allow to boil for a min and remove from the flame.</li>
<li>Garnish with Coriander leaves, Chopped Green Chillies and Chopped Onion and Serve hot. Tips:</li>
</ol><ol style="text-align: left;"><ul><li>Don't cook Tofu more than 2 mins as it is very soft. </li>
<li>There are many types of Tofu available.Use only Tofu for frying for this recipe. </li>
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</div></div></div>Anonymoushttp://www.blogger.com/profile/09320185912937736277noreply@blogger.com4tag:blogger.com,1999:blog-3921818616488720372.post-41784689345439469082012-09-03T21:50:00.002-07:002012-09-03T21:50:43.950-07:00Nannari Sarbath<div dir="ltr" style="text-align: left;" trbidi="on">
Preparation Time : 3 mins<br />
Serves : 1 Person<br />
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Nannari Sarbath is one of the popular drink in Tamilnadu which is easily available on even road side shops. This is the favourite drink for me and my hubby. So I bought 2 bottles from my native. Nannari is a special syrup for summer which reduces our body heat. Today i really had lot of works and I badly wanted to have one. I was really very happy to see a soda and lemon in my refrigerator. I made this Sarbat immediately and felt very much relaxed. It is really a good thirst quenching drink that cools our body.<br />
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<a href="http://1.bp.blogspot.com/-Ltk4UUDyx68/UEWHa9gjRNI/AAAAAAAAE_M/1pF30vqj2HU/s1600/IMG_0911.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="346" src="http://1.bp.blogspot.com/-Ltk4UUDyx68/UEWHa9gjRNI/AAAAAAAAE_M/1pF30vqj2HU/s400/IMG_0911.jpg" width="400" /></a></div>
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<b><i><u>INGREDIENTS</u></i></b>:<br />
Nannari Syrup - 3 tbsp<br />
Water - 3 tbsp<br />
Soda - 1 (Cooled)<br />
Lemon - 1<br />
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<a href="http://4.bp.blogspot.com/-9SPz0joSKMI/UEWHs4SBS8I/AAAAAAAAE_c/yyQeo1j5i58/s1600/IMG_0905.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="381" src="http://4.bp.blogspot.com/-9SPz0joSKMI/UEWHs4SBS8I/AAAAAAAAE_c/yyQeo1j5i58/s400/IMG_0905.jpg" width="400" /></a></div>
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<b><i><u>STEPS</u></i></b>:<br />
<ol style="text-align: left;">
<li>Mix all the ingredients except soda in a glass and mix well with a spoon. </li>
<li>Add Soda to fill the glass.</li>
<li>Now the refreshing Drink is ready to quench our thirst.</li>
</ol>
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Tips:</div>
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<ul>
<li style="text-align: left;">If you don't have soda, add water. But adding soda gives excellent taste.</li>
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Anonymoushttp://www.blogger.com/profile/09320185912937736277noreply@blogger.com7