tag:blogger.com,1999:blog-38143822073453534242024-03-05T03:56:48.719-05:00Relish the VeggiesVeggie Dishes From Sindhu's KitchenAnonymoushttp://www.blogger.com/profile/16138696255422689128noreply@blogger.comBlogger56125tag:blogger.com,1999:blog-3814382207345353424.post-22368928588576401642013-05-29T00:48:00.002-04:002013-05-31T08:14:26.030-04:00Coconut Ginger Chutney<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Trebuchet MS, sans-serif;">I do not know many chutney varieties except for the most common ones like coconut chutney or coriander chutney. This one is a new variety coconut ginger chutney. I learnt this one from my mom. It has a very special taste because of ginger. Check out this recipe.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKAIXIuPaPAHEuJIdr0NcOaRJdTgdUIZ5QS_UqnfLYjOnrLz35OqCvr8L3RsejAoe_ccsmfTyMeve1XwaXPHd4yNmbhO541wCKmgrxNnu8RXZoz6NfSINdNK3RwvFgha87o1VBGv2c7TE/s1600/IMG_1424.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKAIXIuPaPAHEuJIdr0NcOaRJdTgdUIZ5QS_UqnfLYjOnrLz35OqCvr8L3RsejAoe_ccsmfTyMeve1XwaXPHd4yNmbhO541wCKmgrxNnu8RXZoz6NfSINdNK3RwvFgha87o1VBGv2c7TE/s400/IMG_1424.JPG" width="400" /></a></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients :</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span>
<span style="font-family: Trebuchet MS, sans-serif;">Grated coconut -2tbsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Ginger - 1 tbsp chopped</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Green chilli -1</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Onion -1 small</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Roasted Peanut powder - 2 tbsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Coriander leaves - a bunch</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Method</b> :</span><br />
<ol style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Add all the ingredients to a blender or a mixie.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Grind them to a smooth paste.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">For seasoning, add mustard and red chilli. This is optional. </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Serve hot with dosa or idli or any tiffin variety.</span></li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy4tgDX9umhxa6JfZ34LIPsuwRPO8tXAAhv1zD7UX9YNPnW6dpNHSMcSh6MkUhBeKZJ1hMf9sBeC6OoB3N-ywRCk4aReg4l-Z1Dh0OYnxKfw2n6W4Owpj1UY4GI5xXhq6dzbs7AA9QfZY/s1600/IMG_1426.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy4tgDX9umhxa6JfZ34LIPsuwRPO8tXAAhv1zD7UX9YNPnW6dpNHSMcSh6MkUhBeKZJ1hMf9sBeC6OoB3N-ywRCk4aReg4l-Z1Dh0OYnxKfw2n6W4Owpj1UY4GI5xXhq6dzbs7AA9QfZY/s400/IMG_1426.JPG" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>My notes :</b></span></div>
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<ol style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">This chutney's main ingredient is ginger. So don't avoid adding it. If we prefer less spice we can also omit green chilli.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">For a variation, We can also replace peanut powder with or paruppu podi or Kandi podi .</span></li>
</ol>
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</div>
Anonymoushttp://www.blogger.com/profile/16138696255422689128noreply@blogger.com0tag:blogger.com,1999:blog-3814382207345353424.post-58332141201142922632013-05-22T10:13:00.002-04:002013-05-22T10:17:51.346-04:00Pumpkin Dosa/ Pusanikai Dosa<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Trebuchet MS, sans-serif;">This recipe is one more to the addition of variety of dosas. Check the <a href="http://relishdveggies.blogspot.com/p/recipe-list.html">recipe index</a> to see the collection of dosas.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Pusinikai dosa or Pumpkin dosa is very soft and has a lot of nutrition. I learned it from a cookery show long back and forgot about it. I make it regularly, so thought of posting it here.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsxSQYtCVsp0fKshy6nnY7DBXAovO0hr2q9lIHUBY0OkIhvW3w_8YpIKgyQ3AvuXriXLwpQMUU3UQXEuRbmVmoWgOZYye5haV8R87RHbTJVY6Cw0J9bHjjVpp9yyjQqCAPwbNQPvV3LWc/s1600/IMG_1062.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsxSQYtCVsp0fKshy6nnY7DBXAovO0hr2q9lIHUBY0OkIhvW3w_8YpIKgyQ3AvuXriXLwpQMUU3UQXEuRbmVmoWgOZYye5haV8R87RHbTJVY6Cw0J9bHjjVpp9yyjQqCAPwbNQPvV3LWc/s400/IMG_1062.JPG" width="400" /></a></span></div>
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<a name='more'></a><span style="font-family: Trebuchet MS, sans-serif;">We get a big pumpkin here which is more than sufficient for two of us.So I store it for the next day and use it for dosa. It is also one of the instant varieties of dosa and doesn't need fermenting.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">This time i tried using brown rice instead of white rice. And it turned out real good. We did not know any taste difference in the dosa.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span>
<span style="font-family: Trebuchet MS, sans-serif;">Raw rice (White or Brown rice) - 1cup</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Urad dal - 1/4 tsp or a fistful</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">White pumpkin - 1 cup </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Poha or methi seeds - 1 tsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Green chilli - 1</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Salt to taste</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Method :</b></span><br />
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<div style="text-align: left;">
<span style="font-family: 'Trebuchet MS', sans-serif;">Soak the raw rice along with urad dal and poha for 2 hours. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwdTGXcEtidip9ZObKwcQafuMy7XOQVon1vd0RVHkBWdUVfZf5SqtDCSe5vYn7YpXfCtrEi4jRAzLgSQ_Vz_4YBTfKouzqgqveixqnyqkca4y_EXHHzlaVVKMqBXdWgUGWqp1T9331od8/s1600/IMG_1417.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwdTGXcEtidip9ZObKwcQafuMy7XOQVon1vd0RVHkBWdUVfZf5SqtDCSe5vYn7YpXfCtrEi4jRAzLgSQ_Vz_4YBTfKouzqgqveixqnyqkca4y_EXHHzlaVVKMqBXdWgUGWqp1T9331od8/s200/IMG_1417.JPG" width="200" /></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Grind the batter to a smooth paste with very less water.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv9VOW5a1ZS_eUAfgrJ0H63twiuqLziE1moey9_jVa3amut_WXY7VkIheI1enlji-5aPStlHh4zgEO0ct3Df6vuh2xJUS6zyAQYEKE71mH6vUQyuLbpT5MVLHzo2cTIW0pUeQJnlOwjRs/s1600/IMG_1418.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiv9VOW5a1ZS_eUAfgrJ0H63twiuqLziE1moey9_jVa3amut_WXY7VkIheI1enlji-5aPStlHh4zgEO0ct3Df6vuh2xJUS6zyAQYEKE71mH6vUQyuLbpT5MVLHzo2cTIW0pUeQJnlOwjRs/s200/IMG_1418.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4qPD3t4OJE0Wus5rlnHybypLLjLgHK0wBQgWykc3F5ha-MKGk9fCoOSLnerH2UrU-J5USS_6nD2-vTh0wodW4YgrSl2qNIAe453ltqB5resUadpDgt5LVM9845151oul24XeJKHgTQIg/s1600/IMG_1420.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4qPD3t4OJE0Wus5rlnHybypLLjLgHK0wBQgWykc3F5ha-MKGk9fCoOSLnerH2UrU-J5USS_6nD2-vTh0wodW4YgrSl2qNIAe453ltqB5resUadpDgt5LVM9845151oul24XeJKHgTQIg/s200/IMG_1420.JPG" width="200" /></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; text-align: left;">Add raw pumpkin and green chilli to the batter little by little instead of water.</span><span style="text-align: left;"> </span><span style="font-family: 'Trebuchet MS', sans-serif;">The batter for Pumpkin dosa is ready.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix7A-mPad-nQJvJu7ohAEkr3ad3qRE_kSMJmL17B2I_vM98AU7Uaz9-Nk7Ixf3CdejkfjZMe7QQS86G_FxGSNnoC8nCovRNaxme-UxWg9WocBjQfPKYSziHYdmEegoceJw1Svw2xIg1OA/s1600/IMG_1422.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix7A-mPad-nQJvJu7ohAEkr3ad3qRE_kSMJmL17B2I_vM98AU7Uaz9-Nk7Ixf3CdejkfjZMe7QQS86G_FxGSNnoC8nCovRNaxme-UxWg9WocBjQfPKYSziHYdmEegoceJw1Svw2xIg1OA/s200/IMG_1422.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTTK_sbzbO5igBez3iU8mpa1-mxnKpwsRtdHhNQkx4eM4d1aaL-VY9FrgudWtaLuPXpihFpHM2NRbLUBIzYJtyqy_bquuUjLNQk23eOqiQ0T2hhfLOQ0yUdT7P-Do0Wdx8NDNiJIYVfkY/s1600/IMG_1423.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTTK_sbzbO5igBez3iU8mpa1-mxnKpwsRtdHhNQkx4eM4d1aaL-VY9FrgudWtaLuPXpihFpHM2NRbLUBIzYJtyqy_bquuUjLNQk23eOqiQ0T2hhfLOQ0yUdT7P-Do0Wdx8NDNiJIYVfkY/s200/IMG_1423.JPG" width="200" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: 'Trebuchet MS', sans-serif;">Heat the tawa and pour a laddle full of batter. Spread it and sprinkle some oil.</span><span style="font-family: 'Trebuchet MS', sans-serif;">Once it is cooked, flip it over .</span><span style="font-family: 'Trebuchet MS', sans-serif;">The dosa was so tasty that I forgot to take pics.. We started eating it hot dosas.. Sorry for that :)</span></div>
<div style="text-align: left;">
<span style="font-family: 'Trebuchet MS', sans-serif;">Serve the dosa hot with chutney.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b>My Notes :</b></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
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<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">We can also grind pumpkin and add it to the original dosa batter to get soft pumpkin dosas.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">It is better to use grated pumpkin than choppped ones as grating helps in getting a smooth batter. I had chopped them the previous day without planning for this dosa , so I used chopped ones this time.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">We add poha or methi seeds while soaking raw rice to get crisp dosas. It also helps giving a red color to the dosa instead of the white ones when we use the non stick pan.</span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf3cT103ZyjeBiRhG-UBc7J-URyOCHBbr22OVFQ57EcKorEEJRvvBqEI9gIStxiPu7g56gwuUiU260uNvt1jYZY5kZ_CJgXeDfB_S70WYsxsjY4D_3ZWHdoowkTyvX4MWbdJKtqYZu4hc/s1600/IMG_1064.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf3cT103ZyjeBiRhG-UBc7J-URyOCHBbr22OVFQ57EcKorEEJRvvBqEI9gIStxiPu7g56gwuUiU260uNvt1jYZY5kZ_CJgXeDfB_S70WYsxsjY4D_3ZWHdoowkTyvX4MWbdJKtqYZu4hc/s400/IMG_1064.JPG" width="400" /></a></div>
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Anonymoushttp://www.blogger.com/profile/16138696255422689128noreply@blogger.com0tag:blogger.com,1999:blog-3814382207345353424.post-71095421315688339772013-05-15T10:54:00.000-04:002013-05-15T10:54:00.137-04:00Sweet Corn Rice<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Trebuchet MS, sans-serif;">I was on a vacation to my brother's place .. so I could not focus on posting anything.. I'm just back after a break !! Now posting one from my drafts :)</span><span style="font-family: 'Trebuchet MS', sans-serif;"> </span><span style="font-family: Trebuchet MS, sans-serif;"></span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNX3xFTaAy0PJzxmzdAzHIxqMGtFccDVXdrruXckKIhlVhVNEmdL9PqmL6Lmb11fVILEKTrAnsyA3IBL5xSOUDP7unoPFag7Y-D-nK-jZKg3MGRhBmzR9u-h2zCDn-0KhRSx2yCRRRRj8/s1600/IMG_1119.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNX3xFTaAy0PJzxmzdAzHIxqMGtFccDVXdrruXckKIhlVhVNEmdL9PqmL6Lmb11fVILEKTrAnsyA3IBL5xSOUDP7unoPFag7Y-D-nK-jZKg3MGRhBmzR9u-h2zCDn-0KhRSx2yCRRRRj8/s400/IMG_1119.JPG" width="400" /></a></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">I have already posted a <a href="http://relishdveggies.blogspot.com/2013/04/corn-pulao-bhutta-pulao.html">Corn Pulao</a> variety. And this is another variety of rice with Sweet corn. As soon as I prepared the dish, the bowl was getting empty even before I finished clicking it. I had to hurry up otherwise I could not even click pics for the blog as well.. :) Even my little one loved it ,I was very happy. </span><br />
<b style="font-family: 'Trebuchet MS', sans-serif;"><br /></b>
<b style="font-family: 'Trebuchet MS', sans-serif;">Ingredients :</b><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Sweet corn cobs - 2</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Basmati rice - 1 cup</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Onion - 1</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Coriander leaves for garnishing.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Oil - 2tsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Cumin seeds - 1tsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<b><span style="font-family: Trebuchet MS, sans-serif;">To Grind :</span></b><br />
<span style="font-family: Trebuchet MS, sans-serif;">Cashew nuts - 8</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Tomato - 1</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Green chillies - 2</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Ginger - 1tsp chopped</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Black Whole peppercorns- a few</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<b><span style="font-family: Trebuchet MS, sans-serif;">Method :</span></b><br />
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<ol style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Cook 1 cup of Basmati rice . Keep it ready. I have already posted it .Check <a href="http://relishdveggies.blogspot.com/2013/01/how-to-cook-basmati-rice.html">here </a>for the same.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Pressure cook Sweet Corn cobs for 3 whistles.After the pressure drops, remove the kernels from the cobs.Keep them ready.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Grind the items under the 'To Grind' list to a coarse paste.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Heat Oil in a pan. Add cumin seeds and let them crackle.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Add chopped onions. Saute them for a minute until it looses it raw flavor.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Now add the ground paste.Fry this for around 2 minutes and take care that it does not get burnt.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Add the sweet corn kernels.Mix them well in a low flame. Switch off the stove.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Add the cooked basmati rice and mix well.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Serve hot with chips or raita.</span></li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgENiNYgGAuk49y4QZv-lS3_xrnTZEtn29-DkqZHlY0e8KrjCZb-WQLhoYakMz8-JeXetRkYTP8cNIVrHVSsL803jxhLRgf3e2KIitBCkiS45sWwNwZVWrcv2bbCsdu6RbhdpKSYZSrko0/s1600/IMG_1118.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgENiNYgGAuk49y4QZv-lS3_xrnTZEtn29-DkqZHlY0e8KrjCZb-WQLhoYakMz8-JeXetRkYTP8cNIVrHVSsL803jxhLRgf3e2KIitBCkiS45sWwNwZVWrcv2bbCsdu6RbhdpKSYZSrko0/s400/IMG_1118.JPG" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>My Notes :</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
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<ol style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">You can use the frozen sweet corn kernels also. If so follow the packet instructions and add it to the rice.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">We add pepper because sweet corn is very mild and pepper adds a spice to the rice and gives a special flavor. You can also replace it with red chilli powder.</span></li>
</ol>
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Anonymoushttp://www.blogger.com/profile/16138696255422689128noreply@blogger.com0tag:blogger.com,1999:blog-3814382207345353424.post-55733099892834292342013-05-08T17:25:00.000-04:002013-05-08T17:25:38.956-04:00Mint Paratha/ Pudhina Paratha<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: 13.5pt;"><span style="color: #444444;">Mint leaves are also a kind of greens
that has many nutrition values like all other herbs. They add a nice
essence to the dish which we add. If we want kids to have them without just
picking them out from the dish, then this is the best way. Mint Paratha.</span></span><span style="font-family: 'Times New Roman', serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: 13.5pt;"><b>Ingredients :</b></span><span style="font-family: 'Times New Roman', serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: 13.5pt;"><br /><span style="color: #444444;">
Wheat flour - 1 cup</span></span><span style="font-family: 'Times New Roman', serif; font-size: 13.5pt;"><span style="color: #444444;"><o:p></o:p></span></span></div>
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<span style="color: #444444;"><span style="font-family: 'Trebuchet MS', sans-serif; font-size: 13.5pt;">Yogurt - 1/4 cup</span><span style="font-family: 'Times New Roman', serif; font-size: 13.5pt;"><o:p></o:p></span></span></div>
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<span style="color: #444444;"><span style="font-family: Arial, sans-serif; font-size: 13.5pt;">Salt - as per taste</span><span style="font-family: 'Times New Roman', serif; font-size: 13.5pt;"><o:p></o:p></span></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: 13.5pt;"><span style="color: #444444;">Water for the dough </span></span><span style="font-family: 'Times New Roman', serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: 13.5pt;"><b>
To Grind :</b></span><span style="font-family: 'Times New Roman', serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<b><span style="font-family: 'Trebuchet MS', sans-serif; font-size: 13.5pt;"><br />
</span></b><span style="color: #444444;"><span style="font-family: 'Trebuchet MS', sans-serif; font-size: 13.5pt;">Mint leaves - A bunch</span><span style="font-family: 'Times New Roman', serif; font-size: 13.5pt;"><o:p></o:p></span></span></div>
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<span style="color: #444444;"><span style="font-family: 'Trebuchet MS', sans-serif; font-size: 13.5pt;">Onion-1 small</span><span style="font-family: 'Times New Roman', serif; font-size: 13.5pt;"><o:p></o:p></span></span></div>
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<span style="color: #444444;"><span style="font-family: 'Trebuchet MS', sans-serif; font-size: 13.5pt;">Green chilli - 1</span><span style="font-family: 'Times New Roman', serif; font-size: 13.5pt;"><o:p></o:p></span></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: 13.5pt;"><span style="color: #444444;">Ginger - 1tsp chopped</span></span><span style="font-family: 'Times New Roman', serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: 13.5pt;"><br />
<b>Method :</b></span><span style="font-family: 'Times New Roman', serif; font-size: 13.5pt;"><o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: 'Trebuchet MS', sans-serif; font-size: 13.5pt;">1<span style="color: #444444;">.<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span></span><!--[endif]--><span style="font-family: 'Trebuchet MS', sans-serif; font-size: 13.5pt;"><span style="color: #444444;">Grind the items under 'To Grind' list
to a smooth paste.<o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="color: #444444;"><span style="font-family: 'Trebuchet MS', sans-serif; font-size: 13.5pt;">2.<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: 'Trebuchet MS', sans-serif; font-size: 13.5pt;">Mix the wheat flour along with yogurt
and the ground paste to form a soft pliable dough by using water for
kneading. <o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="color: #444444;"><span style="font-family: 'Trebuchet MS', sans-serif; font-size: 13.5pt;">3.<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: 'Trebuchet MS', sans-serif; font-size: 13.5pt;">Let the dough rest for 15 mins.<o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="color: #444444;"><span style="font-family: 'Trebuchet MS', sans-serif; font-size: 13.5pt;">4.<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: 'Trebuchet MS', sans-serif; font-size: 13.5pt;">Now divide the dough into equal lemon
sized balls. Start spreading them with a rolling pin into equal thickness. Make
sure the roti is not too thin as it might get harder with time.<o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="color: #444444;"><span style="font-family: 'Trebuchet MS', sans-serif; font-size: 13.5pt;">5.<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: 'Trebuchet MS', sans-serif; font-size: 13.5pt;"> Heat a tawa and toast the roti on
both sides until it gets cooked.<o:p></o:p></span></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: 13.5pt;"><b>My Notes :</b><o:p></o:p></span></div>
<span style="color: #444444; font-family: 'Trebuchet MS', sans-serif;"><ul style="font-size: 13.5pt; text-align: left;">
<li><span style="font-size: 13.5pt;">We can also chop the mint leaves and add them
directly to the dough.</span></li>
<li><span style="font-size: 13.5pt;">Add chilli powder and garam masala in the
dough for special flavor.</span></li>
<li><span style="color: #444444;"><span style="font-family: Trebuchet MS, sans-serif; font-size: medium;">I add yogurt for any variety of chapathi as it makes them soft. We can also substitute it with milk.</span></span><span style="font-size: medium;"> </span></li>
</ul>
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Anonymoushttp://www.blogger.com/profile/16138696255422689128noreply@blogger.com0tag:blogger.com,1999:blog-3814382207345353424.post-6653216040316769952013-05-04T08:53:00.004-04:002013-05-04T08:53:44.925-04:00Capsicum Peanut Gravy<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Trebuchet MS, sans-serif;">Generally we have rotis almost 2 to 3 times a week and we are never bored of them. Just that we need a new gravy each time. So I keep exploring with all different kind of vegetables for chapathis.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"> I have not found many of capsicum gravy varieties and this really inspired me to give the capsicum gravy a try. here is the recipe...</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<b><span style="font-family: Trebuchet MS, sans-serif;">Ingredients:</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif; font-size: x-small;">(Serves two)</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></b>
<span style="font-family: Trebuchet MS, sans-serif;">Capsicum or Green Bell Pepper - 2 </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Onion - 1</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Oil - 1 tsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Mustard seeds - 1 tsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Cumin seeds - 1 tsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Salt to taste</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Coriander leaves - for garnish</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>To Grind:</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span>
<span style="font-family: Trebuchet MS, sans-serif;">Roasted peanuts - 2 tbsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Roasted Sesame seeds - 1tsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Grated Coconut - 1 tsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Coriander powder - 2 tsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Green chillies - 2</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Chopped Ginger - 1 tsp</span><br />
<br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>Method :</b></span><br />
<ol style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Chop the Onion and Capsicum into cube or square shape pieces.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Heat Oil in a pan and add mustard seeds. Once they crackle, add cumin seeds. as they turn golden brown, saute the chopped onions. Add salt .</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Add capsicum and fry it until it is not but not mushy.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Grind the items under 'To Grind' list to a smooth paste.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Add this ground paste to the capsicum . add some water if required. Let it boil for a few minutes until the gravy thickens.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Garnish with coriander leaves. Serve with rotis or rice variety .</span></li>
</ol>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>My Notes</b></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span></div>
<div>
<ol style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">If you don't have coriander powder, just replace with dry roasted coriander seeds.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Adding Sesame seeds is optional, but I adding them as it gives a better taste to the dish.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Also we can dry roast peanuts, sesame seeds and coriander seeds each separately and then grind them together.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">We have to take care that capsicum doesn't get mushier. It needs to be crunchy.</span></li>
</ol>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span><b><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></b></div>
Anonymoushttp://www.blogger.com/profile/16138696255422689128noreply@blogger.com0tag:blogger.com,1999:blog-3814382207345353424.post-35242563880937912412013-05-02T17:36:00.003-04:002013-05-02T17:36:23.597-04:00 Kale Greens Curry/Kale Poriyal <div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Trebuchet MS, sans-serif;">I have tried many of the Greens available to can include them in our diet as much as possible. As we don't get many of them except Methi leaves or spinach from the Indian Stores, I prefer the ones from American Grocery stores.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
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<span style="font-family: 'Trebuchet MS', sans-serif;">It just needs a bit of experimenting once or twice to get the right taste. Each variety has its own texture and is different from the one available in India. So I love experimenting and my hubby is always good to try new varieties. So its advantageous. Here is the recipe for Kale Greens.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<b><span style="font-family: Trebuchet MS, sans-serif;">Ingredients :</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></b>
<span style="font-family: Trebuchet MS, sans-serif;">Kale Greens - 1 bunch</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Chana dal - 2tbsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Onion - 1</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Grated Coconut - 2 tsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Green Chillies - 1</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Chopped Ginger - 1tsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Salt - as per tatse.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<b><span style="font-family: Trebuchet MS, sans-serif;">Method:</span></b><br />
<ol style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Separate the leaves from thick stalk of the Kale and discard the stalk.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Wash them thoroughly and chop them roughly.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Add chana dal to the bottom of the pressure cooker and then add the chopped Kale leaves.Cook them for 4 to 5 whistles till they are soft.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Grind coconut,green chillies and ginger to a coarse powder.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Meanwhile Saute onions in a pan.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Add the cooked kale and chana dal mixture , ground coconut powder along with salt. Fry them just for a couple of minutes and serve as side dish for Sambar or rasam.</span></li>
</ol>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4o5xail35FZuaFOnKgGGavkjSppLRf_U1DyQSP632GPDxYi8TAT6tU-Nhm_3fol_KG0PAFs88hT9lgJxhtx9ELHHPON9u1J5eOm8TOU4HPFNspbIB-QYjevTT1YkM1SFv4wABZuzou1I/s1600/IMG_1122.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4o5xail35FZuaFOnKgGGavkjSppLRf_U1DyQSP632GPDxYi8TAT6tU-Nhm_3fol_KG0PAFs88hT9lgJxhtx9ELHHPON9u1J5eOm8TOU4HPFNspbIB-QYjevTT1YkM1SFv4wABZuzou1I/s320/IMG_1122.JPG" width="320" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>My Notes :</b></span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div>
<ol style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Always clean the greens two to three times to ensure they do not have any dirt stuck to them.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">It takes little longer to get soft. So better give 4 to 5 whistles in the cooker.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">We can skip Onions as we already have Chana dal for teh crunchier taste.</span></li>
</ol>
</div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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Anonymoushttp://www.blogger.com/profile/16138696255422689128noreply@blogger.com0tag:blogger.com,1999:blog-3814382207345353424.post-34774229230465186322013-04-30T15:02:00.003-04:002013-04-30T15:02:36.707-04:00Palkova/Theratti Pal - Celebrating 50th Post !!<div dir="ltr" style="text-align: left;" trbidi="on">
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<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: Trebuchet MS, sans-serif;">Yay!!! This is my 50<sup>th</sup> post and I’m very happy to be a
part of blogger’s world..I have learnt many things within this short period and
I’m also looking forward to learn and improve myself. So celebrating this post
with a sweet..</span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj_GRee7bo-V2DaG0xxJslKkAmoTiZ9XjesHZTDWjauAbGBYXQfA9d2OySB2Uz7GVnt4-uCl4dJlCf98_uGcXV155iY-vhYuntPu_fyWAemOxYK0WYBWSZ_XblCsqojHeDRkEsbS5OzRs/s1600/IMG_1141.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj_GRee7bo-V2DaG0xxJslKkAmoTiZ9XjesHZTDWjauAbGBYXQfA9d2OySB2Uz7GVnt4-uCl4dJlCf98_uGcXV155iY-vhYuntPu_fyWAemOxYK0WYBWSZ_XblCsqojHeDRkEsbS5OzRs/s400/IMG_1141.JPG" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Coming to this recipe.. It is Palkova in all other languauges where
as we tamilians call it Therrati Pal. This is also most common festive recipes
and easy to make. </span><span style="font-family: 'Trebuchet MS', sans-serif;">This method is the most traditional method followed. . The </span><span style="font-family: 'Trebuchet MS', sans-serif;">Ingredients are very simple available easily in all homes, but it needs patience as it takes
an hour to get ready.</span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients :</b><o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: Trebuchet MS, sans-serif;">Milk – 1.5 litres<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: Trebuchet MS, sans-serif;">Sugar – 180gms<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: Trebuchet MS, sans-serif;">Cardamom powder – a pinch<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: Trebuchet MS, sans-serif;"><b>Method:</b></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: Trebuchet MS, sans-serif;">Heat milk in a deep bottomed vessel (as it might tend to
overflow). As it boils and comes up, lower the flame and keep stirring to avoid
burning of milk at the bottom.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmRLVp9P1CvJfQ-GFWOOtQQYtP1_gGVdnyYPTuWkSOrLKG9malbdqMLC3i9NlabmE0QQs7DyihS0LGTVXVLtByWkN4qDDkU5VbtLTuz_trMi1TIpBDSW4Ikzx2J_R_gdMPz5GhLrYfd84/s1600/IMG_1123.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmRLVp9P1CvJfQ-GFWOOtQQYtP1_gGVdnyYPTuWkSOrLKG9malbdqMLC3i9NlabmE0QQs7DyihS0LGTVXVLtByWkN4qDDkU5VbtLTuz_trMi1TIpBDSW4Ikzx2J_R_gdMPz5GhLrYfd84/s200/IMG_1123.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuZUdWMwhlVd1ouh6-IKaRoq5MSki5g1YE7hpMos5nLrdropPOhVp7_ucKTME7dlX01cKSPQotrGSpHoxoSqchNwhIoe4ZPvD180WvMTvybV9ulE33ADMDrdSYsqqWKj7aqhzAqUnzYII/s1600/IMG_1125.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuZUdWMwhlVd1ouh6-IKaRoq5MSki5g1YE7hpMos5nLrdropPOhVp7_ucKTME7dlX01cKSPQotrGSpHoxoSqchNwhIoe4ZPvD180WvMTvybV9ulE33ADMDrdSYsqqWKj7aqhzAqUnzYII/s200/IMG_1125.JPG" width="200" /></a></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<span style="line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;">As it boils we can see the cream layer at the
top. Keep mixing that layer well until the milk shrinks to ¼ of its original
quantity. This takes an hour</span></span><span style="line-height: 115%;"><span style="font-family: Trebuchet MS, sans-serif;"> approximately.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBgwjZVRrVArHYh9gEQKK9jaEz0G155a98gkt8bwGwm-MalOJr3Ru5-tBltJFGRFj8vYJ6TLFhKU5imVVf5ur0rqw_jA0xw9j-7sYiSmm-uxGOo9XCWilu9dbJQx4PERGYOltdHzT3dpQ/s1600/IMG_1126.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBgwjZVRrVArHYh9gEQKK9jaEz0G155a98gkt8bwGwm-MalOJr3Ru5-tBltJFGRFj8vYJ6TLFhKU5imVVf5ur0rqw_jA0xw9j-7sYiSmm-uxGOo9XCWilu9dbJQx4PERGYOltdHzT3dpQ/s200/IMG_1126.JPG" width="200" /></span></a><span style="font-family: Trebuchet MS, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHvyzQVnvnj2UNJ99i24Yu9mLOWKP4ore8yVe7_CLKXGybLJjf1Q-oDZQ1uIU7DKHgGmZSm5zs_YQ-VI2qOy3G6LOiRTwJrEIEf07BhOvQn2lZ0h-gKSMM4qUVUzxKavFOwzYqY2zgoLE/s1600/IMG_1127.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHvyzQVnvnj2UNJ99i24Yu9mLOWKP4ore8yVe7_CLKXGybLJjf1Q-oDZQ1uIU7DKHgGmZSm5zs_YQ-VI2qOy3G6LOiRTwJrEIEf07BhOvQn2lZ0h-gKSMM4qUVUzxKavFOwzYqY2zgoLE/s200/IMG_1127.JPG" width="200" /></a></span></div>
<div class="" style="clear: both; text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">After half an hour more, we can observe that the milk gets thickened and has a coarse consistency (almost similar to crumbled paneer). Now add sugar , cardamom powder and mix it. Keep stirring for around 10 to 15 minutes.</span></div>
<span style="font-family: Trebuchet MS, sans-serif;"> </span><span style="font-family: 'Trebuchet MS', sans-serif;"> </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_YvgAbqL0LwIhMammVEQc2cvuriyQEBKFKBMFdylJn38ql2ceTeyba7S7besSK8sWDFffptgsEcf7ApHKXcO7oWqChmZFGvOgOXpSnQQXPmOxZQ3lrBvVlFOF4BvLUOuMTv2-7ezMcpk/s1600/IMG_1128.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_YvgAbqL0LwIhMammVEQc2cvuriyQEBKFKBMFdylJn38ql2ceTeyba7S7besSK8sWDFffptgsEcf7ApHKXcO7oWqChmZFGvOgOXpSnQQXPmOxZQ3lrBvVlFOF4BvLUOuMTv2-7ezMcpk/s200/IMG_1128.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKP18tqrE4iafAYZA4V_QLw40lloKWqS4O0FR2_Uiq1e6MTgKdjSTYliEW9lRv_7LoBL0AtNFnnbAgjiU28_W-kUlLp1xeVvak5e73M1AN8upflro6SRKJ0gj9hVvEL48X0n2NdIJ-w04/s1600/IMG_1129.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKP18tqrE4iafAYZA4V_QLw40lloKWqS4O0FR2_Uiq1e6MTgKdjSTYliEW9lRv_7LoBL0AtNFnnbAgjiU28_W-kUlLp1xeVvak5e73M1AN8upflro6SRKJ0gj9hVvEL48X0n2NdIJ-w04/s200/IMG_1129.JPG" width="200" /></a></span></div>
<br />
<br />
<span style="font-family: Trebuchet MS, sans-serif;">Once it is done, switch off the stove and take it into a serving bowl immediately. It tends harden over time. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
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<span style="font-family: Trebuchet MS, sans-serif; margin-left: 1em; margin-right: 1em;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Z4pF3KxrSuRrWCTGhOiljs-TLZz5y8TUvkDyo3Y4q5AwMFo7IrjKWmeQqFz-5dUTsjQcI_C1Cb0gt3kCjq4_kPW4f8yVZ87ieDkTmep1hizBIPxYiIVuAlxrbQifXmqXJvXOn3WniBg/s1600/IMG_1131.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Z4pF3KxrSuRrWCTGhOiljs-TLZz5y8TUvkDyo3Y4q5AwMFo7IrjKWmeQqFz-5dUTsjQcI_C1Cb0gt3kCjq4_kPW4f8yVZ87ieDkTmep1hizBIPxYiIVuAlxrbQifXmqXJvXOn3WniBg/s200/IMG_1131.JPG" width="200" /></a></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Store in a air tight container and can be refrigerated to stay longer.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-SGot1lWFDzMH4ncGgASOahqy089UyRDEDKuCmNZSAa21C2NBdo_MfwjYAz1AuloN5peI62HrklCO7LNLiU5MBVomOaL2N3OO0c3ofohX-7j8LBM1hJ9I8M-6kA8d-1UHGXGiy0zb-V0/s1600/IMG_1144.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-SGot1lWFDzMH4ncGgASOahqy089UyRDEDKuCmNZSAa21C2NBdo_MfwjYAz1AuloN5peI62HrklCO7LNLiU5MBVomOaL2N3OO0c3ofohX-7j8LBM1hJ9I8M-6kA8d-1UHGXGiy0zb-V0/s400/IMG_1144.JPG" width="400" /></a></div>
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<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;"><b>My Notes :</b></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">We have to keep on stirring the milk so that the milk doesn't flow out and doesn't get burnt at the bottom.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">After the stove is swtiched off, take care that the dish is immediately taken into a serving bowl otherwise it will stick to the bowl and harden with time.</span></li>
</ul>
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Anonymoushttp://www.blogger.com/profile/16138696255422689128noreply@blogger.com0tag:blogger.com,1999:blog-3814382207345353424.post-47182463514082813892013-04-25T18:01:00.003-04:002013-04-26T00:17:31.750-04:00Mango Poha Upma/Mango Aval<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: 'Trebuchet MS', sans-serif;">Aval Upma is generally the quickest snack we can prepare. Also as soon as kids come home, they need to have something filling but still tasty and different !! SO instead of the regular poha upma, I tried this one and added mango instead of lemon for the sour taste.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
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<b style="font-family: 'Trebuchet MS', sans-serif;">Ingredients :</b><br />
<span style="font-family: 'Trebuchet MS', sans-serif; font-size: x-small;"><b>(Serves two)</b></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<span style="font-family: 'Trebuchet MS', sans-serif;">Thick Poha or Thick flattened rice - 2 cups</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Grated Mango - about 1/4 cup</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Turmeric powder - a pinch</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Coriander leaves for garnish</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Salt to taste</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<b><span style="font-family: 'Trebuchet MS', sans-serif;">To temper </span></b><br />
<b><span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></b>
<span style="font-family: 'Trebuchet MS', sans-serif;">Oil - 1tsp</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Mustard seeds - 1tsp</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Chana dal - 1 tsp</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Urad dal -1 tsp</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Peanuts - 1tsp</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Green chillies - 2</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Curry Leaves</span>
<br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Ginger - 1 tsp chopped </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<span style="font-family: 'Trebuchet MS', sans-serif;"><b>Method :</b></span><br />
<br />
<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Soak the thick poha in water just for 10 mins. Drain off the water and keep it ready.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Heat oil in a tawa. </span><span style="font-family: 'Trebuchet MS', sans-serif;">Add 1 tsp of mustard seeds. Once they Crackle, add urad dal, chana dal and peanuts. Once they turn golden brown add green chillies ,ginger and curry leaves.</span><span style="font-family: 'Trebuchet MS', sans-serif;">Now add the grated mango.</span></li>
</ul>
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<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Saute them till it turns soft.</span><span style="font-family: 'Trebuchet MS', sans-serif;">Add salt and turmeric powder. </span><span style="font-family: 'Trebuchet MS', sans-serif;">Now add the drained poha </span><span style="font-family: 'Trebuchet MS', sans-serif;"> and mix it with the grated mango.</span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBGHZjvuvoJQG9SbM_zuTmyHHpRSk8pUebygV449ys2kNPu7oWidehvMoknKNpBzCCVxzS2lmrI3V_fWp8h-v2U_3iWuh3x6uAwPUu88st7Io15hzhdggXkJr-obDPB9UmOv7bdPfNcFA/s1600/IMG_1076.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBGHZjvuvoJQG9SbM_zuTmyHHpRSk8pUebygV449ys2kNPu7oWidehvMoknKNpBzCCVxzS2lmrI3V_fWp8h-v2U_3iWuh3x6uAwPUu88st7Io15hzhdggXkJr-obDPB9UmOv7bdPfNcFA/s200/IMG_1076.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioAx2xMmw24jQ3DLN1_f3MylqTS_VEV6SF_2N9rYfSaUNLiqK5o6VWQEXalvadt5FzbtcS3liMOHTIvCl0zzqabf8LNmJJqraKNV-ggu40VY2JfiWG3KXVRXj2uqVRKnyx-MoLIVRHjV8/s1600/IMG_1077.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioAx2xMmw24jQ3DLN1_f3MylqTS_VEV6SF_2N9rYfSaUNLiqK5o6VWQEXalvadt5FzbtcS3liMOHTIvCl0zzqabf8LNmJJqraKNV-ggu40VY2JfiWG3KXVRXj2uqVRKnyx-MoLIVRHjV8/s200/IMG_1077.JPG" width="200" /></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Switch off the stove and serve it hot !!!</span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4-k2M3LXNQIPXnitwxue_qa2d3uWh5oh39X1LDjKaAK-twKRyrIMtT4Uj_rsKyM1eQhJnkjFVypUT3CYyXzdVHL_PBbqIhHlq58yXuGFY6-UYkKi6j83q-4OOt0vf-DCxQxtF8knv7AI/s1600/IMG_1078.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4-k2M3LXNQIPXnitwxue_qa2d3uWh5oh39X1LDjKaAK-twKRyrIMtT4Uj_rsKyM1eQhJnkjFVypUT3CYyXzdVHL_PBbqIhHlq58yXuGFY6-UYkKi6j83q-4OOt0vf-DCxQxtF8knv7AI/s200/IMG_1078.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBZiKgroipMkrfdqMxfc4cLdNScSq9XVJJPdNDLM2ylxJ3eDRcVBbcodA3JvjWUDgE_WTyR8MiX51owXA8yWCrQd_PAPiwkLVgdweO3y0JkY6_9cYR5QfCg3bWWKX6da8L0xBFna_eUvo/s1600/IMG_1080.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBZiKgroipMkrfdqMxfc4cLdNScSq9XVJJPdNDLM2ylxJ3eDRcVBbcodA3JvjWUDgE_WTyR8MiX51owXA8yWCrQd_PAPiwkLVgdweO3y0JkY6_9cYR5QfCg3bWWKX6da8L0xBFna_eUvo/s200/IMG_1080.JPG" width="200" /></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b>My Notes :</b></span></div>
<div>
<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">We have to make sure we drain the poha within 10 mins or as soon as we feel it is soft. Else it might turn mushy.</span></li>
</ul>
</div>
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Anonymoushttp://www.blogger.com/profile/16138696255422689128noreply@blogger.com0tag:blogger.com,1999:blog-3814382207345353424.post-62690412007448204632013-04-24T20:06:00.001-04:002013-04-24T20:10:55.048-04:00Groundnut Sundal /Peanut Snack<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: 'Trebuchet MS', sans-serif;">Peanuts! Peanuts! Peanuts! I love it in any form... Peanut rice .. peanut bar .. I also like to temper peanuts in most of my dishes and love it when it comes in any dish.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"></span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwhFbmPK0RyyCkETq_NHn17kgYScfLX0LetsLXrY8kKB72VoAgpEMAsXTz-897AOCcEs3QIO5LDKSs96qma-j7f6jYdC9bVbaq62WLvizFr3ejM7i4-WgihrTO6djG7ko6q83hcWC-xig/s1600/IMG_1073.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwhFbmPK0RyyCkETq_NHn17kgYScfLX0LetsLXrY8kKB72VoAgpEMAsXTz-897AOCcEs3QIO5LDKSs96qma-j7f6jYdC9bVbaq62WLvizFr3ejM7i4-WgihrTO6djG7ko6q83hcWC-xig/s400/IMG_1073.JPG" width="266" /></a></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<span style="font-family: 'Trebuchet MS', sans-serif;"></span><br />
<a name='more'></a><span style="font-family: 'Trebuchet MS', sans-serif;"> I'm very crazy about them and luckily the same with my whole family :D</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">So this snack is made of cooked peanuts which we genrally get on shopping streets like T-nagar in Chennai.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<span style="font-family: 'Trebuchet MS', sans-serif;"><b>Ingredients :</b></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<span style="font-family: 'Trebuchet MS', sans-serif;">Raw Peanuts - 1 cup</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Onion - 1</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Tomato - 1</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Grated Carrot - 4tbsp </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Grated Raw Mango - 4tbsp</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Pepper powdered - 1 tbsp</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Chat masala powder - 1tsp</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Salt - to taste</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<span style="font-family: 'Trebuchet MS', sans-serif;"><b>Method:</b></span><br />
<br />
<ol style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Pressure cook the raw peanuts along with some salt.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Chop the onions and tomato to small bit sized pieces. </span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Take a mixing bowl and add the cooked peanuts along with all the other ingredients.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Mix them really well and garnish with cilantro.</span></li>
</ol>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTzcomit1S7DaWD5lzE8tOG5fGfb6QStMa5EKDGldCpbJCs5uF_L9mAJwlMc5UMx4VZe8k1SiocfkpYr8G8Fii5BE2LD9Pq4zZMHlqt9NGFgMb_3Dp4XbWWP2IZymdHFpBr1UwRuCHJkQ/s1600/IMG_1072.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTzcomit1S7DaWD5lzE8tOG5fGfb6QStMa5EKDGldCpbJCs5uF_L9mAJwlMc5UMx4VZe8k1SiocfkpYr8G8Fii5BE2LD9Pq4zZMHlqt9NGFgMb_3Dp4XbWWP2IZymdHFpBr1UwRuCHJkQ/s400/IMG_1072.JPG" width="266" /></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><b>My Notes :</b></span></div>
<div>
<ol style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">We can add green chillies also for spice but it needs tempering, so I avoided it.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;"> Also kids might tend to eat the chiilies without their knowldege so I skipped them.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">We can also replace mango with lemon juice if its not the mango season.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Avoid onion if you are making it as a Navratri Sundal</span></li>
</ol>
</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwMspDk_4qI3bLtXtMXp8tjrWG0VZPXYqUbcPvXzf2_4DjLmRkaplOSXXY1tT9C7h_1O-jA477bAFsyoXCyIOWZSw7xLvQ99_-ZHHuRXYxbO-buyeybIDkdkzkCiJAb93CYUAe_W21R1c/s1600/IMG_1071.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwMspDk_4qI3bLtXtMXp8tjrWG0VZPXYqUbcPvXzf2_4DjLmRkaplOSXXY1tT9C7h_1O-jA477bAFsyoXCyIOWZSw7xLvQ99_-ZHHuRXYxbO-buyeybIDkdkzkCiJAb93CYUAe_W21R1c/s400/IMG_1071.JPG" width="400" /></a></div>
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Anonymoushttp://www.blogger.com/profile/16138696255422689128noreply@blogger.com0tag:blogger.com,1999:blog-3814382207345353424.post-67422450364978391272013-04-22T15:44:00.003-04:002013-04-22T15:44:59.360-04:00Pesarattu/ Moong Dal Dosa<div dir="ltr" style="text-align: left;" trbidi="on">
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Pesarattu is one of the traditional dishes of Andhra Pradesh. It is very famous dish at the restaurants and also at wedding receptions.The combination of Pesarattu and <a href="http://relishdveggies.blogspot.com/2013/03/easy-vegetable-upma.html" target="_blank">Upma </a>is Yum!!! Ahhh mouth watering when I 'm just talking about it.So here goes the recipe</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgziEFaQ-cIobeXx3zzfrSeDqCXOz_yhz13diKQ5SP8GssfacugQeurp9rYTWwjr6c4CHcrUaydYuUbhC2uWhDvWv-u-Ytwzlat-HwOeO55ddBV7S8jWzEwKjNIa6JnZFvDzdWzpFUZmsw/s1600/IMG_0996.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="277" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgziEFaQ-cIobeXx3zzfrSeDqCXOz_yhz13diKQ5SP8GssfacugQeurp9rYTWwjr6c4CHcrUaydYuUbhC2uWhDvWv-u-Ytwzlat-HwOeO55ddBV7S8jWzEwKjNIa6JnZFvDzdWzpFUZmsw/s400/IMG_0996.JPG" width="400" /></a></div>
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<b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Ingredients :</span></b><br />
<b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: x-small;">(Makes 7 to 8 dosas</span>)</span></b><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Green Gram or Moong whole or Mung Bean - 1 cup or around 150gms.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Raw Rice - 2 tbsp</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Green chillies - 3</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Ginger - 1 tbsp chopped</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Onion -1</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Salt - as per taste</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Method:</span></b><br />
<ol style="text-align: left;">
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Soak the green gram along with the raw rice for a 2 to 3 hours.</span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Grind it with green chilli, ginger and salt to a smooth paste.</span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Heat a tawa, spread a ladle full of batter . Add the chopped onions on the batter immediately. Press them on to the dosa with the spatula so that they dont fall off the batter.</span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">As soon as one side is cooked, flip it to the other side carefully.</span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Fold the pesarattu and serve it with chutney or sambar.</span></li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0z3DX45nuJTxjfNLqTOUJLFIIQLAVziTgknI0gS0OYrf_MqY5HbZZwDEpDDXeFFHKfawC33P_XxldduxsS5K227G7w4S0gaVSdKBos64KJ65USZL0Z3L_p4_Li9ZGLeL3KIsOaPO4TOo/s1600/IMG_0998.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0z3DX45nuJTxjfNLqTOUJLFIIQLAVziTgknI0gS0OYrf_MqY5HbZZwDEpDDXeFFHKfawC33P_XxldduxsS5K227G7w4S0gaVSdKBos64KJ65USZL0Z3L_p4_Li9ZGLeL3KIsOaPO4TOo/s400/IMG_0998.JPG" width="400" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">My Notes :</span></b></div>
<div>
<ol style="text-align: left;">
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">This batter doesn't need fermentation and gets sour over time. So its better to use up everything immediately. Don't use left over batter.</span></li>
<li><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">For Upma Pesarattu , add a big spoonful of <a href="http://relishdveggies.blogspot.com/2013/03/easy-vegetable-upma.html" target="_blank">upma </a>just before serving the dosa.</span></li>
</ol>
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Anonymoushttp://www.blogger.com/profile/16138696255422689128noreply@blogger.com0tag:blogger.com,1999:blog-3814382207345353424.post-17070281737594248042013-04-19T17:06:00.001-04:002013-04-22T11:34:10.354-04:00Oats Sweet Pongal/Oats Sakkari Pongal<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: 'Trebuchet MS', sans-serif;">Being Sri Rama Navami I thought of posting a festive sweet recipe. So here
goes the traditional sweet recipe in a different way. So I replaced the rice
with Oats. This can also be had as a snack and is pretty heavy to hold for a
couple of hours..</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<br />
<div style="margin-bottom: .0001pt; margin: 0cm;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWFO0hwZ7knAV1mjLnlvY9_E6aqdMSxcV7-akHE7P_xW7Z9dDutRLAks_omq_0emroh6fQWnPS9mgsC9PIIdhXmSlJASF4NGEnfSvlXIu8jyRvX-kAvZiatIWgBpPdGrdfsUMLkUhi_Tc/s1600/IMG_0861.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWFO0hwZ7knAV1mjLnlvY9_E6aqdMSxcV7-akHE7P_xW7Z9dDutRLAks_omq_0emroh6fQWnPS9mgsC9PIIdhXmSlJASF4NGEnfSvlXIu8jyRvX-kAvZiatIWgBpPdGrdfsUMLkUhi_Tc/s400/IMG_0861.JPG" width="400" /></a></div>
<a name='more'></a><br />
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<br />
<b style="font-family: 'Trebuchet MS', sans-serif;">Ingredients :</b></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: Trebuchet MS, sans-serif;">Oats – 1 cup<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: Trebuchet MS, sans-serif;">Jaggery – 1cup<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: Trebuchet MS, sans-serif;">Water – 3 cups <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: Trebuchet MS, sans-serif;">Cardamom powder – A pinch<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: Trebuchet MS, sans-serif;">Ghee – 1tsp<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: Trebuchet MS, sans-serif;">Raisins – 1tsp<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: Trebuchet MS, sans-serif;">Cashew nuts/Almonds – 1 tsp<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: Trebuchet MS, sans-serif;"><b>Method :</b></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<span style="font-family: 'Trebuchet MS', sans-serif;">Boil 1.5 cups of water in a bowl. Add a cup of Oats along with a
pinch cardamom powder to it. Keep stirring till the oatmeal gets cooked.</span></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirpdeK7B1JeZfpnsW6zuYrgh6k9440jAk3SElZH4QEuDj2M56hIy9x0Z9QYU7UFys6Rkq6XQLCkItAghtGEyhDDHwm-QW-wonp7cymdKQ46TLDGLYOOW79jJT8S-IIa2KMGsT5ZeKn9EI/s1600/IMG_0854.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirpdeK7B1JeZfpnsW6zuYrgh6k9440jAk3SElZH4QEuDj2M56hIy9x0Z9QYU7UFys6Rkq6XQLCkItAghtGEyhDDHwm-QW-wonp7cymdKQ46TLDGLYOOW79jJT8S-IIa2KMGsT5ZeKn9EI/s200/IMG_0854.JPG" width="200" /></a></div>
<br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Chop the jaggery pieces. Add this in a pan along with ½ cup of
water. Dissolve the jaggery and make jaggery syrup out of it. Strain the
jaggery syrup to remove any dust or waste particles.</span><br />
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
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<div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: 'Trebuchet MS', sans-serif;">Gradually mix the oats to the jaggery syrup. </span><span style="font-family: 'Trebuchet MS', sans-serif;">Let the jaggery and oats blend well for a few mins.</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPMX2ANa5AuR5dUYhkdIorskC6kKn3ekSPbKT64ZG1ySU2pA2elTFon9jvMZwJSb4vwwynfgfvPcxmNJzx9BvczpRyDjof6Wuz-I9SQpa7iftZG00khW6wbCjJi1MzI-4tChvb78hCNmw/s1600/IMG_0857.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPMX2ANa5AuR5dUYhkdIorskC6kKn3ekSPbKT64ZG1ySU2pA2elTFon9jvMZwJSb4vwwynfgfvPcxmNJzx9BvczpRyDjof6Wuz-I9SQpa7iftZG00khW6wbCjJi1MzI-4tChvb78hCNmw/s200/IMG_0857.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJJ329Sxq89AIcB63_9332dFPQPOrpORv65Yl1leNtv9NC8IV2f0WMfdteNSBOIMEF5oWk3gdo99Hj8qcyTIqgHzzXiRzV4bVxjUgawv94u3nashOjYWi_8OhWWF8WI8nE2hyphenhyphencga1v2XY/s1600/IMG_0858.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJJ329Sxq89AIcB63_9332dFPQPOrpORv65Yl1leNtv9NC8IV2f0WMfdteNSBOIMEF5oWk3gdo99Hj8qcyTIqgHzzXiRzV4bVxjUgawv94u3nashOjYWi_8OhWWF8WI8nE2hyphenhyphencga1v2XY/s200/IMG_0858.JPG" width="200" /></a></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span><span style="font-family: 'Trebuchet MS', sans-serif;"> Meanwhile fry
the raisins and the nuts to a golden color in ghee.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Garnish the dish with these nuts.</span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCNU-H0rcJbdnqnKAETUnVFEru7ovAGA_GkqkdNFedJFOP0Y0xPyX7_Or5vINTL1MBGyb5pbrSsbwWYg996pBvi5i_qHs-AUkHQyDs3jMYeyX7cyBu8v3t52CpSLScSX8ru7nBr3Y8PxY/s1600/IMG_0856.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="132" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCNU-H0rcJbdnqnKAETUnVFEru7ovAGA_GkqkdNFedJFOP0Y0xPyX7_Or5vINTL1MBGyb5pbrSsbwWYg996pBvi5i_qHs-AUkHQyDs3jMYeyX7cyBu8v3t52CpSLScSX8ru7nBr3Y8PxY/s200/IMG_0856.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi30oI7VEbY__iHmUmbhhjZjaYQO4y0n8we_WBu-V6KMfdXLT0knzqL6Ops6I6NYWW_p0Tu4a4WkMMZiFs_qn77Nn5NGNojvAMtigF-IWivL9HZNRG82xc_ireXR1eN4zpZihp_9DCLTJE/s1600/IMG_0860.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi30oI7VEbY__iHmUmbhhjZjaYQO4y0n8we_WBu-V6KMfdXLT0knzqL6Ops6I6NYWW_p0Tu4a4WkMMZiFs_qn77Nn5NGNojvAMtigF-IWivL9HZNRG82xc_ireXR1eN4zpZihp_9DCLTJE/s200/IMG_0860.JPG" width="200" /></a></div>
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<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">Serve it immediately.</span></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGxn7tBdMLjr6Z09nCo_3vryBsmmUUU5J1Yp_iEPVjYMr32xDLLoF1M7AuiqM3d3fts00-GLm7DP0nKRd1CNDtQ2MkJVjhqdGwP5Va5O5G9LnQ6O0AYd2x77tPfYQWXPOqm-bD4jihSrY/s1600/IMG_0863.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGxn7tBdMLjr6Z09nCo_3vryBsmmUUU5J1Yp_iEPVjYMr32xDLLoF1M7AuiqM3d3fts00-GLm7DP0nKRd1CNDtQ2MkJVjhqdGwP5Va5O5G9LnQ6O0AYd2x77tPfYQWXPOqm-bD4jihSrY/s400/IMG_0863.JPG" width="400" /></a></div>
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: Trebuchet MS, sans-serif;"><b>My Notes :</b><o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: Trebuchet MS, sans-serif;">We can also cook oats in milk for a richer flavour. <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: Trebuchet MS, sans-serif;">Add cardamom powder in the water/milk that is used to cook oats to
get a nice aroma of the dish.</span><span style="font-size: medium;"><o:p></o:p></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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Anonymoushttp://www.blogger.com/profile/16138696255422689128noreply@blogger.com0tag:blogger.com,1999:blog-3814382207345353424.post-26002060983400012692013-04-18T16:45:00.002-04:002013-04-22T11:34:20.757-04:00Shahi Paneer/Side dish for roti<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">Who would not love a rich delicacy with Paneer. The most
common paneer dish being Paneer Butter masala, I wanted to try something else
with paneer. So I made this one that goes well with roti or even jeera rice. It
is very mild so it can be had with any spicy pulao also.</span></div>
<div class="MsoNormal">
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZQZoxSoqJ20EgJmWCmbQoxr4Xpwdjww7tOMOarpimBzoUzEq1c3Wblad2c9WbGMl8tQuy-W9H6Lhtivdln4RwOsl9v4VWQsSKDT9wxrn8XOC4C_m5tp0GW3Xjd1wAxiIjWjT051o3lco/s1600/IMG_0915.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="339" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZQZoxSoqJ20EgJmWCmbQoxr4Xpwdjww7tOMOarpimBzoUzEq1c3Wblad2c9WbGMl8tQuy-W9H6Lhtivdln4RwOsl9v4VWQsSKDT9wxrn8XOC4C_m5tp0GW3Xjd1wAxiIjWjT051o3lco/s640/IMG_0915.JPG" width="640" /></a></div>
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<a name='more'></a><br /></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients :</b></span><br />
<br /></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">Paneer – gms</span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">Onion- 1</span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">Tomato -1</span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">Garlic – 3 to 4 pods</span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">Ginger – 1tsp chopped</span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">Elachi powder – 1tsp</span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">Cashew nuts – 5 to 6</span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">Milk – 4 tbsp</span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">Red chilli powder – 2 tsp</span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">Garam masala – 1 tsp</span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">Cilantro – for garnishing</span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">Salt – as per taste</span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">Oil – 1tsp</span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">Cumin seeds – 1 tsp</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;"><b>Method :</b></span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span></div>
<div class="MsoNormal">
<span style="font-family: Trebuchet MS, sans-serif;">Soak the cashew nuts in milk for 20 minutes and grind it to
a smooth paste.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="MsoNormal">
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Grind 1 tomato along with garlic, ginger, cardamom powder to a
smooth paste. Keep it aside.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEjD4L0sbhEKM-LhXmJrDqIpkaNi0Al1Rlo-bKmomwqF3ASltdVBfvQRj_ZEmmVE0XcdSgqo1AtbStqgp_E-uI6q54Z3LZ9FrRbSRtkZ32PBOvSBqwcSBfUC33wtcx470ENvmB1mVD9rg/s1600/IMG_0880.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEjD4L0sbhEKM-LhXmJrDqIpkaNi0Al1Rlo-bKmomwqF3ASltdVBfvQRj_ZEmmVE0XcdSgqo1AtbStqgp_E-uI6q54Z3LZ9FrRbSRtkZ32PBOvSBqwcSBfUC33wtcx470ENvmB1mVD9rg/s200/IMG_0880.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDBjfj7XamUHCPZu4wQxyPxOInrXAL3b2ivDoioKyixAxZcBnpkZM8ebjaBfVvtv_B6hdJLVGGlNXob_D3mySFXRyByzh-f65pDDroSjvdPoGf2mIPlvnnjrTAUzqRjEHYDJyW5reeYKo/s1600/IMG_0881.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDBjfj7XamUHCPZu4wQxyPxOInrXAL3b2ivDoioKyixAxZcBnpkZM8ebjaBfVvtv_B6hdJLVGGlNXob_D3mySFXRyByzh-f65pDDroSjvdPoGf2mIPlvnnjrTAUzqRjEHYDJyW5reeYKo/s200/IMG_0881.JPG" width="200" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Heat oil in a pan. Add cumin seeds, once they begin to
crackle add chopped Onion. Fry them until they turn translucent.</span><span style="font-family: 'Trebuchet MS', sans-serif;">Add the ground tomato paste. Let it boil until the raw smell goes off and it becomes a thick paste.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMqa0HaS9wcIZY4HV0HUJyD60pwpxgBM9raF6v5YSrjpU6EsSsRTGiPj2c1TksqsGx26MireZSL_Vx_fDUfczhCtqHuzpvUMKnSJu5_gNHxmP3z_uGVHm3xP0jc6at7zo-qF59c8BLgUE/s1600/IMG_0877.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMqa0HaS9wcIZY4HV0HUJyD60pwpxgBM9raF6v5YSrjpU6EsSsRTGiPj2c1TksqsGx26MireZSL_Vx_fDUfczhCtqHuzpvUMKnSJu5_gNHxmP3z_uGVHm3xP0jc6at7zo-qF59c8BLgUE/s200/IMG_0877.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc2nkttltvFo6GszDYxK-0ezUxeASl8FGnGPz3HojrttTRlqSnf8EQNFWNFG-wOZG943fC2HYPcupFIlq1Mec-4w3cMlUEH774VE7C2k3pHVTXDps7bHTvflSYRnLdNw90r1t95CmYvMc/s1600/IMG_0884.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhc2nkttltvFo6GszDYxK-0ezUxeASl8FGnGPz3HojrttTRlqSnf8EQNFWNFG-wOZG943fC2HYPcupFIlq1Mec-4w3cMlUEH774VE7C2k3pHVTXDps7bHTvflSYRnLdNw90r1t95CmYvMc/s200/IMG_0884.JPG" width="200" /></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Now add the cashew nut paste</span><span style="font-family: 'Trebuchet MS', sans-serif;"> . A</span><span style="font-family: 'Trebuchet MS', sans-serif;">dd salt, garam masala powder and red chilli powder. Let
these spices mix well with the onion tomato mixture. . Let it boil for a minute.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7rFa0rEH7xxY47Olip2UoDkAPoXxUM14UZMj1TA_prir8bdaFP8qgWWrLm3Dyp6qOWGMqBRi35x3NWet9VfQN0BizcslVtCiUmrCTuyv-_u7TEj40GwZAz4WzEiZGuiib-7kxXhfo29c/s1600/IMG_0886.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7rFa0rEH7xxY47Olip2UoDkAPoXxUM14UZMj1TA_prir8bdaFP8qgWWrLm3Dyp6qOWGMqBRi35x3NWet9VfQN0BizcslVtCiUmrCTuyv-_u7TEj40GwZAz4WzEiZGuiib-7kxXhfo29c/s200/IMG_0886.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho0OhJwXEVTgOHFSTMp9JxVyFbQJAyzAH0vFbtHEthdTtkWiU5TvkNa0fOdJJ7305qP9W8sEHlyj2xRTyY7LMBYqQTtOvznndN9FBtbuWrjzm5nZORezlDvfT0m496mwd-QIx73ny1tRA/s1600/IMG_0887.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho0OhJwXEVTgOHFSTMp9JxVyFbQJAyzAH0vFbtHEthdTtkWiU5TvkNa0fOdJJ7305qP9W8sEHlyj2xRTyY7LMBYqQTtOvznndN9FBtbuWrjzm5nZORezlDvfT0m496mwd-QIx73ny1tRA/s200/IMG_0887.JPG" width="200" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Shallow fry the paneer cubes in 1tsp of oil. Once the cubes
turn brown in color, flip them and fry the other side.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Now add these cubes to the gravy. Add milk if u feel the
gravy is too thick.Let it boil just for a minute or so.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
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<span style="font-family: Trebuchet MS, sans-serif;">Remove the dish from flame and garnish with Cilantro.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<span style="font-family: Trebuchet MS, sans-serif;">Serve with rotis or any rice variety.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPD7KUDJo4lABjRLNlwKl8oYFODUaBUiMIiD9VigTDJOK0cNtcknya21ueopxQ7UbtyppUkZNXmvvMM3tBR9Zh_sD7AydeLa7o6bmeRvIK-VIZW2U7oO-MI6HGfwMkQ4XUqM8tb0heso0/s1600/IMG_0917.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPD7KUDJo4lABjRLNlwKl8oYFODUaBUiMIiD9VigTDJOK0cNtcknya21ueopxQ7UbtyppUkZNXmvvMM3tBR9Zh_sD7AydeLa7o6bmeRvIK-VIZW2U7oO-MI6HGfwMkQ4XUqM8tb0heso0/s400/IMG_0917.JPG" width="400" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>My Notes :</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">If you only want paneer in the gravy and not onions in between, grind the sauteed onions along with the tomato and add them in the gravy.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Adding cashew nuts increases the richness. We can also substitute them with Almonds.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
Anonymoushttp://www.blogger.com/profile/16138696255422689128noreply@blogger.com0tag:blogger.com,1999:blog-3814382207345353424.post-10052296685634398072013-04-15T22:29:00.000-04:002013-04-15T22:36:03.728-04:00Sweet Corn Capsicum gravy<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhnRVXRTHYa9SaHt-ZL_N9iw1eAbUjrgqvcpRvRGqlRWXlPema76I6g_wMTOs1vAYzfcccvfYdKhvBjZy5WShItjBaU9AkFuUEeZPIdSPg0Xe5pSRsfLG4ayOMbBMXaTr5UaQGIIOBe90/s1600/IMG_0961.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhnRVXRTHYa9SaHt-ZL_N9iw1eAbUjrgqvcpRvRGqlRWXlPema76I6g_wMTOs1vAYzfcccvfYdKhvBjZy5WShItjBaU9AkFuUEeZPIdSPg0Xe5pSRsfLG4ayOMbBMXaTr5UaQGIIOBe90/s400/IMG_0961.JPG" width="400" /></a></div>
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<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;">Green bell pepper generally goes well with
most of the veggies like potato, cabbage ,paneer , sweet corn etc. This is one
such gravy of Sweet corn and capsicum. Here is the recipe:</span></span></div>
<a name='more'></a><br />
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<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients :</b></span></span></div>
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<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;">Sweet Corn – 2 cobs</span></span></div>
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<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;">Capsicum or Green Bell Pepper – 1</span></span></div>
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<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;">Onion – 1</span></span></div>
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<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;">Garam masala powder – 1tbsp</span></span></div>
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<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;">Milk – ¼ cup</span></span></div>
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<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;">Salt as per taste.</span></span></div>
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<br /></div>
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<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;">Oil – 1 tsp</span></span></div>
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<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;">Mustard seeds – 1tsp</span></span></div>
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<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;">Cumin seeds – 1 tsp</span></span></div>
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<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;">Coriander leaves for garnish</span></span></div>
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<br /></div>
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<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;"><b>To Grind :</b></span></span></div>
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<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;">Grated coconut – 2tbsp</span></span></div>
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<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;">Tomato – 1</span></span></div>
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<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;">Cashew nuts – 5 to 6</span></span></div>
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<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;">Green chillies – 2</span></span></div>
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<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB-oQqPjv7NjoRdUb5nel14jAEsUZcGPrm3CFaGb0x4dh5rk2nJTRT9GAWSbnoNWOKg6G7uuGJPHK2rUhThs0qW3YKiMkN2b00qCmvp1gI2KDeLbbg0Ztv88KjJvKkWP6dVZQ0Y1Zdj24/s1600/IMG_0965.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB-oQqPjv7NjoRdUb5nel14jAEsUZcGPrm3CFaGb0x4dh5rk2nJTRT9GAWSbnoNWOKg6G7uuGJPHK2rUhThs0qW3YKiMkN2b00qCmvp1gI2KDeLbbg0Ztv88KjJvKkWP6dVZQ0Y1Zdj24/s400/IMG_0965.JPG" width="400" /></a></div>
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<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;"><b>Method :</b></span></span></div>
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<ol style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Pressure cook the Sweet corn cobs in a
cooker for 3 whistles. Once the pressure comes down, separate the corn kernels
and keep them ready.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Soak the cashew nuts in milk for 20 mins.
Now grind the ingredients under the ‘To Grind’ list to a smooth paste.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Heat oil in a pan and add mustard seeds.
Once they crackle, add cumin seeds. In the same pan, sauté the chopped onions.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Once they turn golden brown, add the
chopped capsicum. Fry them for around 5 mins till they are soft but still
crunchy. Now add the cooked sweet corn kernels.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Add salt and cook it for a minute. Now add
the ground paste along with milk till your desired gravy consistency.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Let the gravy boil for a minute. Switch off
the stove and garnish with Cilantro.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Serve it with any rice or rotis.</span></li>
</ol>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghRmSEWkCbax3llFTH4PKKyX8rlcMqC74C9DUegUTjjzViHZzdaiZKmWVeVT4qG8j28YmKvh9qi2F-oVbICNemZ44LmXFlMUor8Xv4sEl9d-ClXI18bUxp7PClmuz6MYBKBwQw4iLhVDM/s1600/IMG_0967.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghRmSEWkCbax3llFTH4PKKyX8rlcMqC74C9DUegUTjjzViHZzdaiZKmWVeVT4qG8j28YmKvh9qi2F-oVbICNemZ44LmXFlMUor8Xv4sEl9d-ClXI18bUxp7PClmuz6MYBKBwQw4iLhVDM/s400/IMG_0967.JPG" width="400" /></a></div>
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<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span></div>
<div class="MsoNormal">
<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;"><b>My Notes :</b></span></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;">We can replace cashew nuts with Almonds or
poppy seeds.</span></span></div>
<div class="MsoNormal">
<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;">We can also use the frozen sweet corn or the canned variety. I had fresh corn cobs. So I used them.</span></span></div>
</div>
Anonymoushttp://www.blogger.com/profile/16138696255422689128noreply@blogger.com0tag:blogger.com,1999:blog-3814382207345353424.post-29766820935193084562013-04-12T20:25:00.001-04:002013-04-12T20:25:51.834-04:00Godhumai Biscuits / Whole Wheat Crackers<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: 'Trebuchet MS', sans-serif;">This is one of the festive snacks my Mother always makes. There
are two versions to it. One is sweet one and the other is hot version. I’m
posting the khara version today.</span><br />
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8LOjr79EUAiYZHN4IKq_8LltRavqpjYMSQO3HP5JZH2HTIu8dulzC6eqah3nrhs0DsUxxDfgexiJGkvrTnJg-eZNqWLdwANcvd6qHndqJorR0EAXME3hT1dbDcsc6IwqtaIxLWhbFFEM/s1600/IMG_0968.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8LOjr79EUAiYZHN4IKq_8LltRavqpjYMSQO3HP5JZH2HTIu8dulzC6eqah3nrhs0DsUxxDfgexiJGkvrTnJg-eZNqWLdwANcvd6qHndqJorR0EAXME3hT1dbDcsc6IwqtaIxLWhbFFEM/s400/IMG_0968.JPG" width="400" /></a></div>
<br />
<br />
<a name='more'></a><span style="font-family: 'Trebuchet MS', sans-serif;"> This can be had as an evening snack with tea. They
are very crispy and crunchy and kids would just love them. Sipping hot tea with
these biscuits during the rainy season is really very comforting to the soul..</span><br />
<br />
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients :</b></span></div>
<span style="font-family: Trebuchet MS, sans-serif;"><b> </b></span><br />
<br />
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: Trebuchet MS, sans-serif;">Whole Wheat flour – 1 cup<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;">Coriander powder -1 tsp<o:p></o:p></span></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;">Red chilli powder – 1.5 tsp<o:p></o:p></span></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;">Garam Masala powder – 1tsp<o:p></o:p></span></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;">Water – as needed<o:p></o:p></span></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;">Salt as needed<o:p></o:p></span></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;">Oil for deep frying<o:p></o:p></span></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;"><b>Method :</b><o:p></o:p></span></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;">Add all the ingredients except
water and oil in a bowl. Slowly mix them
all and knead it into a soft pliable dough using water. Let it rest for an
hour.<o:p></o:p></span></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxihMrVlt_1G77sxJsDUuc0CyOYSAoo4m5yTz-jvmFz1AxlBQX7dPT74vWYq2z4Zjw6Iuu8p8WskoNhvQ3jwRHkv3hf3sKC_TozY-1pyvqv4Ycj2M0rdRjq0GQteXuqgskWTnxWCMkTwI/s1600/IMG_0950.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxihMrVlt_1G77sxJsDUuc0CyOYSAoo4m5yTz-jvmFz1AxlBQX7dPT74vWYq2z4Zjw6Iuu8p8WskoNhvQ3jwRHkv3hf3sKC_TozY-1pyvqv4Ycj2M0rdRjq0GQteXuqgskWTnxWCMkTwI/s200/IMG_0950.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig9zBZFv4Uekbt2wN9aIJiF-UqlLebBaRxgsDnESJ1lXvEA0UyJsvitgHimem0lCVA_hE0DD2GszQ5W27c1gXFik8oXzz-I69NwBN9wAWC_9w6dFzT6EarLnEyUYr2sc0G99fSWHAqOLI/s1600/IMG_0951.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig9zBZFv4Uekbt2wN9aIJiF-UqlLebBaRxgsDnESJ1lXvEA0UyJsvitgHimem0lCVA_hE0DD2GszQ5W27c1gXFik8oXzz-I69NwBN9wAWC_9w6dFzT6EarLnEyUYr2sc0G99fSWHAqOLI/s200/IMG_0951.JPG" width="200" /></a></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;">Now divide the dough into equal
sized balls. Spread the dough like a roti of even thickness.<o:p></o:p></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKW0Ykmty-KBIAuhhjNbaUM4EO1DS6HiBhjghpgrylNMVEUK4CxsiaI8XkzDqDQ66XVPALxfmWRejRcHuOWEFQPIOlftRBgqI57P0jPEWuQSyZm0n6MB2br66wLhf2jm7jT71Fzmr05fM/s1600/IMG_0952.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKW0Ykmty-KBIAuhhjNbaUM4EO1DS6HiBhjghpgrylNMVEUK4CxsiaI8XkzDqDQ66XVPALxfmWRejRcHuOWEFQPIOlftRBgqI57P0jPEWuQSyZm0n6MB2br66wLhf2jm7jT71Fzmr05fM/s200/IMG_0952.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrM4JE_zJlw6FbdvWVF-LYB_TR0-ANiO035Js3aNN3MW2GEvNbUtbPILSs0kVmWTXRHjLFFLJLysu9QaeiiY_PXP3XzK4YyYpojPlz4EeODAXT4Psw0V7wO3KG8ULoeKSwd7Bvx4YyKvA/s1600/IMG_0954.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrM4JE_zJlw6FbdvWVF-LYB_TR0-ANiO035Js3aNN3MW2GEvNbUtbPILSs0kVmWTXRHjLFFLJLysu9QaeiiY_PXP3XzK4YyYpojPlz4EeODAXT4Psw0V7wO3KG8ULoeKSwd7Bvx4YyKvA/s200/IMG_0954.JPG" width="200" /></a></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;">Place the pressed roti on a plate
and draw criss-cross lines with a knife to get diamond shaped cuts. Separate
them into individual pieces and take them onto another plate.<o:p></o:p></span></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5cpe2gR4V2Pbq1MXbW2XvNySfxlYHjG5tp0-7cCCwotWAxjElzSkj-FHYt-SyQTq0BRCmFytDAKfftmvX75NOfI8GI35EHAT28xfNidHYhTKQEvyLBLkeaQKZi30gW1ctznPjzf92WKE/s1600/IMG_0956.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5cpe2gR4V2Pbq1MXbW2XvNySfxlYHjG5tp0-7cCCwotWAxjElzSkj-FHYt-SyQTq0BRCmFytDAKfftmvX75NOfI8GI35EHAT28xfNidHYhTKQEvyLBLkeaQKZi30gW1ctznPjzf92WKE/s200/IMG_0956.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVjEUiEY2TFcZjxf6HJg6z0ivUFXA1fYf-ao4BlBUhz6_qj2xKVy5f0HOIHYmuf6CVK24xLNm5hnwOnxK0hJUiWHFYrlUuXreyn1954O3H46p9wy7KKbiPzoC_3qlBah0FUbfLkRKBEjg/s1600/IMG_0959.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVjEUiEY2TFcZjxf6HJg6z0ivUFXA1fYf-ao4BlBUhz6_qj2xKVy5f0HOIHYmuf6CVK24xLNm5hnwOnxK0hJUiWHFYrlUuXreyn1954O3H46p9wy7KKbiPzoC_3qlBah0FUbfLkRKBEjg/s200/IMG_0959.JPG" width="200" /></a></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;">Heat oil in a pan and deep fry the
pieces in oil. When they turn brown, flip them over and cook the other side.
Dry them on a paper towel. </span></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnO-Js4TUZmq8e3_-FizZ4K15WfDI4iPLzwx2SOzaP8B1xh7kwuJEUhQvhXZhfXGslfxkWcLiGaiicDAofHAg7ExiaM8HMQxG4QKst65Vezx3bTo0QX1QN864qZ7CTNdsM__flPuJfPqg/s1600/IMG_0958.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnO-Js4TUZmq8e3_-FizZ4K15WfDI4iPLzwx2SOzaP8B1xh7kwuJEUhQvhXZhfXGslfxkWcLiGaiicDAofHAg7ExiaM8HMQxG4QKst65Vezx3bTo0QX1QN864qZ7CTNdsM__flPuJfPqg/s200/IMG_0958.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzD7hrvHkgTteKKfHBwnCeGW4B5h84r51-mVlQlSZLDwFwA4SYRwWAxch6l5kOgfTSXdl1C9a-r0RR6A_EPdPcvTCiRsX-OEUeV-eb3uiaX3MkpH3BdfjQ7ZbnrP1BLcY12zUr5ThJp-k/s1600/IMG_0957.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzD7hrvHkgTteKKfHBwnCeGW4B5h84r51-mVlQlSZLDwFwA4SYRwWAxch6l5kOgfTSXdl1C9a-r0RR6A_EPdPcvTCiRsX-OEUeV-eb3uiaX3MkpH3BdfjQ7ZbnrP1BLcY12zUr5ThJp-k/s200/IMG_0957.JPG" width="200" /></a></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;">Store them in an air tight container to retain
its crispness.<o:p></o:p></span></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd9ytQ_S3vhyphenhyphen3sh4-23zZwkglEWWU8AnavNedSvWAwQUch_nwbc30Z2Z1uAwcgYn8k0m8khkVNpnjAHSTxzUAniCDpR4dMZ1PUwwUdPAzF4BWRmfcgqW81VDnfnHUy_zJBmjz9H_q4Uxw/s1600/IMG_0971.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgd9ytQ_S3vhyphenhyphen3sh4-23zZwkglEWWU8AnavNedSvWAwQUch_nwbc30Z2Z1uAwcgYn8k0m8khkVNpnjAHSTxzUAniCDpR4dMZ1PUwwUdPAzF4BWRmfcgqW81VDnfnHUy_zJBmjz9H_q4Uxw/s400/IMG_0971.JPG" width="400" /></a></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;"><b>My Notes :</b></span></span><span style="font-family: 'Trebuchet MS', sans-serif;"> </span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
</div>
<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">This can be stored for as long as a
month in an air tight container.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">We can also try making any shapes
like circle or squares too…</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">I actually tried making them in Conventional
Oven and the microwave oven to avoid deep frying. The microwave ones were
crispy enough.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">If planning to make it in the conventional
oven we need to add baking powder to help them puff up and stay crunchy.</span></li>
</ul>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxTcNcZ3MM_a4RcGMPd9ENlqxGHtLl25BNsXoeW92HPaZOii4YFYg17uIYXdUsA0JDvTZK_fE1HRKSOdyAoVMuqa6LcRLEaaRfPTLHKV1vl1hzTuY6lI0W8lw7r-KXtWpfJAhBZAaSlUg/s1600/IMG_0972.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxTcNcZ3MM_a4RcGMPd9ENlqxGHtLl25BNsXoeW92HPaZOii4YFYg17uIYXdUsA0JDvTZK_fE1HRKSOdyAoVMuqa6LcRLEaaRfPTLHKV1vl1hzTuY6lI0W8lw7r-KXtWpfJAhBZAaSlUg/s400/IMG_0972.JPG" width="400" /></a></div>
<div>
<br /></div>
<br /></div>
Anonymoushttp://www.blogger.com/profile/16138696255422689128noreply@blogger.com0tag:blogger.com,1999:blog-3814382207345353424.post-82889397852752154412013-04-12T08:20:00.002-04:002013-04-12T08:20:47.033-04:00Kadalai Paruppu Poli / Obbattu<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Trebuchet MS, sans-serif;">This is the first time I am making Poli. I have seen my mom and my MIL preparing it but never tried it. This time for New Year I wanted to make a sweet which I had never tried . </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3FaBhJGVLvY5YlYaD4QXhGAIXAkTN11c4-nEeRZULzYuUkPRa3bMAf7EcyCvO92umHYuV8rePfAqjUk8c53VrYC3durVTgxUaC79EPk_OEAL_sLgbWR12gANobj0hO4dZsVhEoMi8Rqc/s1600/IMG_0993-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3FaBhJGVLvY5YlYaD4QXhGAIXAkTN11c4-nEeRZULzYuUkPRa3bMAf7EcyCvO92umHYuV8rePfAqjUk8c53VrYC3durVTgxUaC79EPk_OEAL_sLgbWR12gANobj0hO4dZsVhEoMi8Rqc/s400/IMG_0993-001.JPG" width="400" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"></span><br />
<a name='more'></a><span style="font-family: Trebuchet MS, sans-serif;">So took some suggestions from my Mother and got ready to prepare it. It turned out so soft and yummy which I really did not expect. I was very happy for the results that now I am planning to make them again :) . Happy New Year to Everyone. Here is my very first festive recipe. Hoping to add many more recipes to this list with your support and encouragement :)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients :</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>For the puranam or stuffing :</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Chana dal - 1 cup</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Jaggery or Sugar - 1 cup</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Cardamom powder - 1 tsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Ghee - 1 tsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>For the poli wrap :</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Whole Wheat Flour - 2 cups</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Sesame Oil - 2 tbsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Warm milk - as needed for the dough</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Method :</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Pressure cook chana dal in a cup of water. Drain out the water and save it for use in any other recipe.</span><span style="font-family: 'Trebuchet MS', sans-serif;">Let the dal dry and lose its moisture content. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Meanwhile add whole wheat flour , oil in a bowl. Add warm milk and knead it into a soft an pliable dough. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Add milk generously. The dough has to be moist so that it is easy to add the stuffing. Let the dough rest for an hour.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Grind the chana dal along with sugar and cardamom powder to a smooth paste.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4FGn7L4v7MYOupKKSxq_47kaa-zgiKx9imubFgKKFnux_XgPcqda5yg8qEen2btFZW-qd7qR2ApitCvE1l8FyfnYI7PRpZxQBspca-cR6ufoQ7QjsDMNNRwYz5_nY5BYls1HlF__oalw/s1600/IMG_0975.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4FGn7L4v7MYOupKKSxq_47kaa-zgiKx9imubFgKKFnux_XgPcqda5yg8qEen2btFZW-qd7qR2ApitCvE1l8FyfnYI7PRpZxQBspca-cR6ufoQ7QjsDMNNRwYz5_nY5BYls1HlF__oalw/s200/IMG_0975.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWcKc-rtKaMHPwM9quipHwk1LzTvXvJ8tmaA9kCxgYGI87obQDLi62dmzwpmHnq9iMUsPyf9fs9rnm12AobF0Qz40rYk8Hgfhvwhd__L0I7Osal5xP7-CjLY7MxGWvmqmo6N-ICXn8FIk/s1600/IMG_0976.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWcKc-rtKaMHPwM9quipHwk1LzTvXvJ8tmaA9kCxgYGI87obQDLi62dmzwpmHnq9iMUsPyf9fs9rnm12AobF0Qz40rYk8Hgfhvwhd__L0I7Osal5xP7-CjLY7MxGWvmqmo6N-ICXn8FIk/s200/IMG_0976.JPG" width="200" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Cook the chana dal paste for 3 to 4 minutes so that any left over water content is also lost. Allow it to cool for 10 - 15 mins , then we will get a soft consistency.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHb-_r9meuKAqap9795dDv_RSWiebd4Uyd_r_VOZZYR8x3qu3x9vCDISktGHTkg00rXclNLDJQJuJQKSKJvgrp5ADH60dJuIxLgcOEyFDMA65JLyE_uwirkxafkv4vZA0GEMdG4E-uE3E/s1600/IMG_0977.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHb-_r9meuKAqap9795dDv_RSWiebd4Uyd_r_VOZZYR8x3qu3x9vCDISktGHTkg00rXclNLDJQJuJQKSKJvgrp5ADH60dJuIxLgcOEyFDMA65JLyE_uwirkxafkv4vZA0GEMdG4E-uE3E/s200/IMG_0977.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKzXBid3XYt9Ly1BpA4m1GYLIfkf2YrbiIggSMhMjA3TcsJyvGEH6hMF1rb38VylqRsL_4D6l8Q8cAV0nucj2_nCXotQIgdYtGDEwW_lMbMOoFUxeCxt6Ww89zk4jbmgyX-KxLNQS8cHc/s1600/IMG_0978.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKzXBid3XYt9Ly1BpA4m1GYLIfkf2YrbiIggSMhMjA3TcsJyvGEH6hMF1rb38VylqRsL_4D6l8Q8cAV0nucj2_nCXotQIgdYtGDEwW_lMbMOoFUxeCxt6Ww89zk4jbmgyX-KxLNQS8cHc/s200/IMG_0978.JPG" width="200" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Now make balls out of the prepared stuffing. I could make 13 of them for the given quantity.</span><span style="font-family: 'Trebuchet MS', sans-serif;">Take a lemon sized ball of the wheat dough. Spread it to thick layer(around 3 to 3.5 cm diameter)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">.</span><span style="font-family: 'Trebuchet MS', sans-serif;">Now place the stuffing on the chapathi. </span><span style="font-family: 'Trebuchet MS', sans-serif;">Seal the stuffing with the chapathi.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDZHZWuzbgm5zhINYN-ae4tOry87AQIVz2Y_j6ciKDAIgnkKUXKEao_isrkIUegMBfLOeHoepGUd5ka-xgIQwZR9LeRJUqop2f60aW7Fi0VZ6ZFwmVouv_-3lVpRE6bDfk4wTfAE1ZW9g/s1600/IMG_0984.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDZHZWuzbgm5zhINYN-ae4tOry87AQIVz2Y_j6ciKDAIgnkKUXKEao_isrkIUegMBfLOeHoepGUd5ka-xgIQwZR9LeRJUqop2f60aW7Fi0VZ6ZFwmVouv_-3lVpRE6bDfk4wTfAE1ZW9g/s200/IMG_0984.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj3QfKv_ZsYXFZuSajpT8BS3o_AEH75g_aSJTGgtQ_k_6-a1n6I0_88dLLz1ONaI-2h3xZNjaHUhyphenhyphenufTQdv6oYpWYDqGkTIhSsfvb0TXzBDazEkd6LImhb_zP2ZtG0L0zRgbx130TGD7Q/s1600/IMG_0985.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj3QfKv_ZsYXFZuSajpT8BS3o_AEH75g_aSJTGgtQ_k_6-a1n6I0_88dLLz1ONaI-2h3xZNjaHUhyphenhyphenufTQdv6oYpWYDqGkTIhSsfvb0TXzBDazEkd6LImhb_zP2ZtG0L0zRgbx130TGD7Q/s200/IMG_0985.JPG" width="200" /></a></div>
<span style="font-family: 'Trebuchet MS', sans-serif;"> Pinch of any extra dough. </span><span style="font-family: Trebuchet MS, sans-serif;">Dust with flour and carefully spread the dough to a thin layer .</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYNyMB3QD8jixP8F1UNk8qn8e-xAnzg0DWco2bmPQLc7blh2fnMdh_4N04xil8PPLSeYot9V-mu94J7CVXBXp9vyeO2O9Sk2uVeN2l2jreMOsLbFg226NW2OHsLdgpGe0-49lE1sdllzk/s1600/IMG_0986.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYNyMB3QD8jixP8F1UNk8qn8e-xAnzg0DWco2bmPQLc7blh2fnMdh_4N04xil8PPLSeYot9V-mu94J7CVXBXp9vyeO2O9Sk2uVeN2l2jreMOsLbFg226NW2OHsLdgpGe0-49lE1sdllzk/s200/IMG_0986.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBp0v5UiWK4NZIjZF5FLDm5QbM-vJT1_5hQsa2AaiSPtghufWuMQw_mUEwbIOmSJgHFngtXsWl-nGnAxYilxIcNIQInDWZyEiMoqQqAoYE_2udPMvUd6mg8-YZm37r5_dwvgTOoEC7KEw/s1600/IMG_0981.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBp0v5UiWK4NZIjZF5FLDm5QbM-vJT1_5hQsa2AaiSPtghufWuMQw_mUEwbIOmSJgHFngtXsWl-nGnAxYilxIcNIQInDWZyEiMoqQqAoYE_2udPMvUd6mg8-YZm37r5_dwvgTOoEC7KEw/s200/IMG_0981.JPG" width="200" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Heat a tawa and cook the poli. Next flip it over to cook the other side. I did not use oil now.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuw1DA5rSiso4MieEd9VQzICxb1h-eRvBny6ScDmWCXvVnF1Vh2cbpmPv5usNXTRdz_9Ys5MDV2L6flxx1Yj1B4kTip_kjDN2Wc-71IIhtGafhYZA4TxiK1fCY69xSRohLygzfXVHQ1x8/s1600/IMG_0987.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuw1DA5rSiso4MieEd9VQzICxb1h-eRvBny6ScDmWCXvVnF1Vh2cbpmPv5usNXTRdz_9Ys5MDV2L6flxx1Yj1B4kTip_kjDN2Wc-71IIhtGafhYZA4TxiK1fCY69xSRohLygzfXVHQ1x8/s200/IMG_0987.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr3YFQq6h7RB3eHp-Jqbv-UDB4Vn3-c7MhX6UPRlinRZqRG5qdENmFG5AOdLmMlWI0M3tnxJ0ZWNOOhq_eFzLsb7us2_R32YB6RKsl82LKA6a_ykehGWM7Z62C-i34-boh8jVR9m-btI0/s1600/IMG_0990.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr3YFQq6h7RB3eHp-Jqbv-UDB4Vn3-c7MhX6UPRlinRZqRG5qdENmFG5AOdLmMlWI0M3tnxJ0ZWNOOhq_eFzLsb7us2_R32YB6RKsl82LKA6a_ykehGWM7Z62C-i34-boh8jVR9m-btI0/s200/IMG_0990.JPG" width="200" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Finally Serve it with a dollop of ghee on the poli.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7-gVrYereKvhjj4kpHoA4569N7WZwH5PcS_WjrjcBjsJRLn_e7vrBJTgA54tAHeWFswDgWioAN7TSRd_woJTwpHBumaxtSjDcKWxAw9XUzL-2pg5ZeV6w7vrjOd6qAxQ21o_Ao4oTEt4/s1600/IMG_0991-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7-gVrYereKvhjj4kpHoA4569N7WZwH5PcS_WjrjcBjsJRLn_e7vrBJTgA54tAHeWFswDgWioAN7TSRd_woJTwpHBumaxtSjDcKWxAw9XUzL-2pg5ZeV6w7vrjOd6qAxQ21o_Ao4oTEt4/s400/IMG_0991-001.JPG" width="400" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>My Notes :</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Most of them use maida or all purpose flour for the poli wrap. It is elastic and easy to cover the stuffing without tearing the dough. I prefer wheat flour. We can also use maida.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">The chana dal can also be grinded to a coarse paste if you like a crunchier purnam. We need to be careful while spreading the poli. But as I was trying for the first time, I did not take any risk :)</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;"><span style="font-family: Trebuchet MS, sans-serif;">See that the chana dal is doesn't have too much moisture otherwise it tends to come out of the poli while spreading.</span> </span></li>
</ul>
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Anonymoushttp://www.blogger.com/profile/16138696255422689128noreply@blogger.com0tag:blogger.com,1999:blog-3814382207345353424.post-26195451245951221262013-04-10T00:41:00.002-04:002013-04-10T00:41:37.011-04:00Rava Pongal/ Sooji Pongal<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: Trebuchet MS, sans-serif;">It is one of the easy tiffin or breakfast items that can be made
very soon as we don’t use rice in it. It is also a healthy option for people
who want to avoid rice in their diet except for lunch. It is almost equal to
the normal ven pongal but instead of rice, we use Rava. So here is the recipe.</span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<a name='more'></a><br />
<b style="font-family: 'Trebuchet MS', sans-serif;">Ingredients :</b><br />
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: Trebuchet MS, sans-serif;">Semolina or Rava – 1cup<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: Trebuchet MS, sans-serif;">Moong dal – ¼ cup<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: Trebuchet MS, sans-serif;">Water – 3.5 cups<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: Trebuchet MS, sans-serif;">Onion – 1<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: Trebuchet MS, sans-serif;">Turmeric powder – a pinch<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: Trebuchet MS, sans-serif;">Black Pepper – 2 tsp powdered<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: Trebuchet MS, sans-serif;">Ginger – 1 tsp (chopped)<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: Trebuchet MS, sans-serif;">Green chillies – 2<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: Trebuchet MS, sans-serif;">Mint leaves – a bunch<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: Trebuchet MS, sans-serif;">Ghee – 1tsp<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: Trebuchet MS, sans-serif;">Mustard Seeds – 1 tsp<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: Trebuchet MS, sans-serif;">Cashew nuts – a fistful<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: Trebuchet MS, sans-serif;">Salt – as required.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: Trebuchet MS, sans-serif;"><b>Method :</b><o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
</div>
<ol style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">First dry roast the rava to a golden brown color.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Meanwhile pressure cook moong dal to 1 whistle. It must not be too
mushy.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Heat Ghee in a pan. Add mustard seeds and let them crackle. Now
add the cashew nuts and roast them to a golden color. Add chopped green
chillies and ginger and fry them for a minute or so.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Add chopped onions to the pan. Fry them till they turn
translucent.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Now add 3.5 cups of water. Add turmeric powder, salt, powdered black pepper and chopped
mint leaves at this point.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Once the water boils, gradually add the roasted rava and the
cooked moong dal.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">As the rava boils, it might splutter outside. So it is better to
close it with a lid.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">The rava will get cooked within two minutes. Switch off the stove
at little watery consistency just like Ven Pongal. Water should not evaporate completely.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Serve it immediately with Sambar or Gothsu.</span></li>
</ol>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>My Notes :</b></span><span style="font-family: 'Trebuchet MS', sans-serif;"> </span></div>
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<ol style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">We can avoid Onions if you don’t like it in the pongal</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Also take care that moong dal is visible which adds a crunchy
flavour to the mushy pongal.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Mint leaves add a yummy distinct flavor to the dish. We can replace it with Coriander leaves also.</span></li>
</ol>
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Anonymoushttp://www.blogger.com/profile/16138696255422689128noreply@blogger.com0tag:blogger.com,1999:blog-3814382207345353424.post-51101867985279751992013-04-07T22:37:00.000-04:002013-04-07T22:37:15.008-04:00White Pumpkin Pachadi / Poosanikai pachadi<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Pumpkins in general are said to have lot of benefits. They are
rich in Vitamin A which give good eye sight and also have lots of water content
which is very essential for our body all the time.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
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<br />
<a name='more'></a><span style="font-family: 'Trebuchet MS', sans-serif;"> It is also a low
calorie vegetable which doesn’t have any fat content. Also I have heard that
kids need to have lots of pumpkin which will help to improve their
intelligence. So here I one such recipe which we can give us all these
benefits.. :)</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients :</b><o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">White Pumpkin – a Quarter piece<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Grated Coconut – 2tbsp<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Mustard seeds – 1tsp<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Green chillies – 2<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Oil – 1tsp<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Mustard seeds – 1tsp<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Red chilli - 1<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Curry leaves – a few<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Salt – to taste<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Method :</b><o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">First remove the pumpkin seeds and its outer skin. Cut the pumpkin
into smaller pieces and cook it in a cup of water along with salt.<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Grind Coconut, mustard seeds and green chillies to a smooth paste.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: Trebuchet MS, sans-serif;">Once the cooked pumpkins are cooled, drain out the water .Do not
discard it. It can be used in the pachadi itself. <o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Grind the pumpkins also to smooth paste. Mix the grinded coconut
along with the pumpkin paste . <o:p></o:p></span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Mix the coconut paste and pumpkin paste along with salt and the drained water from pumpkin.</span></div>
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<div class="" style="clear: both; text-align: center;">
<span style="font-family: 'Trebuchet MS', sans-serif; text-align: left;">For tempering, heat oil in a pan and add mustard seeds. After they
crackle add few curry leaves and red chilli.</span></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Serve it as a side dish for any rice . It also goes well with idli
or dosa.</span><br />
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Anonymoushttp://www.blogger.com/profile/16138696255422689128noreply@blogger.com0tag:blogger.com,1999:blog-3814382207345353424.post-84949130035490044292013-04-06T23:22:00.001-04:002013-04-06T23:30:56.951-04:00Methi Paratha<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Trebuchet MS, sans-serif;">I always had a doubt how to include methi leaves in our diet. I generally add few of the chopped leaves in sambar , also try adding them in curries.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;"> But this methi paratha is a better option as it doesn't have much of the bitter taste. So here goes the recipe.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
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<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients :</b><o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
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<span style="font-family: Trebuchet MS, sans-serif;">Fresh methi leaves - 1 Cup <o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: Trebuchet MS, sans-serif;">Wheat flour - 2 cups<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Yogurt – ¼ cup<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0cm;">
<span style="font-family: Trebuchet MS, sans-serif;">Cumin powder – 1tsp<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Chilli powder – 1tsp<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Turmeric powder – a pinch<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Water – ¾ cup<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Salt – to taste<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Method :</b><o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Clean the methi leaves and chop them. Roast them in a pan until
they shrink to a smaller quantity.<o:p></o:p></span><span style="font-family: 'Trebuchet MS', sans-serif;">Add the wheat flour, roasted methi leaves and all the other remaining ingredients.</span><span style="font-family: 'Trebuchet MS', sans-serif;">Knead them into a soft pliable dough.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm7Z1feePf8wt8ZS6CxK85fMzeRyHcA655VPfxm3K8R_TWEYdJsTyXcRG6iYG7u4ub-ImusCTxPwPKcLUV9U2e5EZkMa7LLUBFei_DFbGzBRM7cpyz8Nob0HJjAUgJl1t8QJTcdHkoFpM/s1600/IMG_0874.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm7Z1feePf8wt8ZS6CxK85fMzeRyHcA655VPfxm3K8R_TWEYdJsTyXcRG6iYG7u4ub-ImusCTxPwPKcLUV9U2e5EZkMa7LLUBFei_DFbGzBRM7cpyz8Nob0HJjAUgJl1t8QJTcdHkoFpM/s200/IMG_0874.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmcLHScO0JgDlulvzAxazZSEQ9FgoXN-aQZnoDKAjXaDEnMre2nLW9OYSFtAooQSL7uH4wgahQbiHJJ4Rq_M6rCIzUHm3EYvdY5QK1GlAJajjiqCMMRJ-_hccvzidW5TviINpqt_pfMfc/s1600/IMG_0875.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmcLHScO0JgDlulvzAxazZSEQ9FgoXN-aQZnoDKAjXaDEnMre2nLW9OYSFtAooQSL7uH4wgahQbiHJJ4Rq_M6rCIzUHm3EYvdY5QK1GlAJajjiqCMMRJ-_hccvzidW5TviINpqt_pfMfc/s200/IMG_0875.JPG" width="200" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Now divide the dough into equal lemon sized balls. <o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheb9xcca-diqI93J0b73e5XBYJjVvsQEwCni7S6pIu3TeRVy5Hrhy3T4hiz7KJd0eCRdy37tb0qpaOIao5-5uuR00ado0QqQqbRRqGky8SmqmsjI_gSAxLQe7uMWiPqIya5SLd3FecB8U/s1600/IMG_0876.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheb9xcca-diqI93J0b73e5XBYJjVvsQEwCni7S6pIu3TeRVy5Hrhy3T4hiz7KJd0eCRdy37tb0qpaOIao5-5uuR00ado0QqQqbRRqGky8SmqmsjI_gSAxLQe7uMWiPqIya5SLd3FecB8U/s200/IMG_0876.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkMuh61ZXMeV_bKhlGRCWtG5Fow7YiHMTpnZ1eVpYZnN2uvl9bUP2NJvrjauI1i2Wd7ElUrcoqjCUQBlzGCOI6zDWm-lt6WVDaW-jVVmvk0LbhUxg8P0djC8g6fD-mO_DgVN_ohJ_LO9s/s1600/IMG_0888.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkMuh61ZXMeV_bKhlGRCWtG5Fow7YiHMTpnZ1eVpYZnN2uvl9bUP2NJvrjauI1i2Wd7ElUrcoqjCUQBlzGCOI6zDWm-lt6WVDaW-jVVmvk0LbhUxg8P0djC8g6fD-mO_DgVN_ohJ_LO9s/s200/IMG_0888.JPG" width="200" /></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Start spreading them with a rolling pin. Make sure the roti is not too thin as it might get harder with time.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLn443mqoswoupXAPi0E5Lc0EAUKfe14PGWJBEopssTd1TACcaNljkt9_IzdYA7Lqdytts0jFp7jMvhUs6mnfoK8Bneviun10Ph9bqdZJTat_dh_E6Ukr7rE0QMoRFS6EOsMZopWQGxiA/s1600/IMG_0878.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLn443mqoswoupXAPi0E5Lc0EAUKfe14PGWJBEopssTd1TACcaNljkt9_IzdYA7Lqdytts0jFp7jMvhUs6mnfoK8Bneviun10Ph9bqdZJTat_dh_E6Ukr7rE0QMoRFS6EOsMZopWQGxiA/s200/IMG_0878.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnhJHnFBf3bu4Q3WjTlPWInvzo3F6QTgi8XTeoHj9Yabi1XIKaevVGmDAv5LQOPQWb__QcVMsNipTUFtdQxak8yy1F0wbrH5VnH_DauwI5EOXr-Uhy2bzcF44BH_ktEs8ALgIYFjar-5E/s1600/IMG_0890.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnhJHnFBf3bu4Q3WjTlPWInvzo3F6QTgi8XTeoHj9Yabi1XIKaevVGmDAv5LQOPQWb__QcVMsNipTUFtdQxak8yy1F0wbrH5VnH_DauwI5EOXr-Uhy2bzcF44BH_ktEs8ALgIYFjar-5E/s200/IMG_0890.JPG" width="200" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Heat a tawa and toast the roti on both sides until it gets cooked.<o:p></o:p></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Methi Parathas are ready to be served with raita or any gravy of
your choice.<o:p></o:p></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqaNJmwT4ErQGignLuAUqrhug-0lRI62wvOAWq-w65Vy7fesBRSWmGGcdXUB7BngAlQjy_FqbUefaLObtf93G2o91GWZQJ3wAC5qi-7XRHmuOmNK5hupHUX_VXARZOntsDqIXjWJNmsVs/s1600/IMG_0920-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqaNJmwT4ErQGignLuAUqrhug-0lRI62wvOAWq-w65Vy7fesBRSWmGGcdXUB7BngAlQjy_FqbUefaLObtf93G2o91GWZQJ3wAC5qi-7XRHmuOmNK5hupHUX_VXARZOntsDqIXjWJNmsVs/s400/IMG_0920-001.JPG" width="400" /></a></div>
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<b style="font-family: 'Trebuchet MS', sans-serif;">Notes :</b></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Turmeric powder is added to give the parathas a good colour. So it
is completely our choice.<o:p></o:p></span></div>
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Anonymoushttp://www.blogger.com/profile/16138696255422689128noreply@blogger.com0tag:blogger.com,1999:blog-3814382207345353424.post-7199405861015136362013-04-03T22:27:00.002-04:002013-04-28T11:50:56.985-04:00Sweet Corn Pulao / Bhutta Pulao<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Trebuchet MS, sans-serif;">This is one of the most favorite dishes in our family and it is always a hit !! I learnt this recipe from Women's Era, a magazine in India.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiRvijd1uMeGTSbQ_rlbxXrX-0xzCzFLeL21QYnrGqlYU8pIcChBBLLY_qcXtAWd4HuCYcHif3U2BBv0BGBxm5Ld78dAD5zRDHw7MFAb_vYyB54FR-gPtZQh8rtpvQ1I4ULW70P2YE8zg/s1600/IMG_0870-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiRvijd1uMeGTSbQ_rlbxXrX-0xzCzFLeL21QYnrGqlYU8pIcChBBLLY_qcXtAWd4HuCYcHif3U2BBv0BGBxm5Ld78dAD5zRDHw7MFAb_vYyB54FR-gPtZQh8rtpvQ1I4ULW70P2YE8zg/s400/IMG_0870-001.JPG" width="400" /></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"> I used to be hooked up to this magazine and would not leave until I finished each and every bit of the book. And so tried most of the recipes from this book. I was good at this particular dish and hopefully it has never gone wrong till now!! Here is the recipe..</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<b><span style="font-family: Trebuchet MS, sans-serif;">Ingredients :</span></b><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Corn Kernels - 1 cup</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Raw Basmati rice - 1 cup</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Onion - 1</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Garam masala - 2tsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Salt to taste</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Oil- 2tsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Mustard seeds - 1tsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Cumin Seeds - 1tsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<b><span style="font-family: Trebuchet MS, sans-serif;">To Grind:</span></b><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Peanuts - 2tbsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Onion - 1</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Mint Leaves - a bunch</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Cilantro - a bunch</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Green Chillies -2</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Chopped Ginger - 1tsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<b><span style="font-family: Trebuchet MS, sans-serif;">Method :</span></b><br />
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Firstly, <a href="http://relishdveggies.blogspot.com/2013/01/how-to-cook-basmati-rice.html" target="_blank">Cook Basmati rice</a> and keep it ready.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Soak the peanuts in a cup of water for 30 minutes. Heat oil in a pan. Add mustard seeds. Once they splutter add cumin seeds. Fry Onions until they turn transparent. </span></li>
</ul>
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUAw2mc77EQV3aps_6iO7bpTDncnt7zdy8VQ0xQUjoKxGYcCiH-QTZrtp1Zz4RwGJgSEI1GImW8f_8g4Ju0JbnPlbgaWLY-LPkLbHikhmbb-HJtHQEflQBDSilZSGv8uJzIrV9wpo1Trc/s1600/IMG_0865.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUAw2mc77EQV3aps_6iO7bpTDncnt7zdy8VQ0xQUjoKxGYcCiH-QTZrtp1Zz4RwGJgSEI1GImW8f_8g4Ju0JbnPlbgaWLY-LPkLbHikhmbb-HJtHQEflQBDSilZSGv8uJzIrV9wpo1Trc/s200/IMG_0865.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPQfuyghuEw6AMFjzvfLfqIjI9fgEOYQkBRXVe1Vpotlqs8SZnYY6Yj_dpAKQYmWuiGpIZutxZ07_RQc2_yVKNOcr7CU_T1-crSvPM9E34ruXZ-ytD0bqwPh-iVnRa-6EB-YCdEbmzCO4/s1600/IMG_0866.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPQfuyghuEw6AMFjzvfLfqIjI9fgEOYQkBRXVe1Vpotlqs8SZnYY6Yj_dpAKQYmWuiGpIZutxZ07_RQc2_yVKNOcr7CU_T1-crSvPM9E34ruXZ-ytD0bqwPh-iVnRa-6EB-YCdEbmzCO4/s200/IMG_0866.JPG" style="cursor: move;" width="200" /></a></span></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Meanwhile, grind the soaked peanuts, along with the other ingredients in 'To Grind' list. </span></li>
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<li><span style="font-family: Trebuchet MS, sans-serif;">After the onions are fried, add the ground masala paste. Fry this for a minute on a low flame until raw smell goes off. Add the sweet corn kernels now.</span></li>
</ul>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Add garam masala powder and salt. Fry this paste until sweet corn gets coated well with the mixture.I like it at this stage as the yummy corn kernels just look like pearls .(I love to taste this mixture !!)</span></li>
</ul>
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Finally add the cooked basmati rice and mix well. Switch of the stove and garnish with coriander leaves.</span></li>
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<span style="font-family: 'Trebuchet MS', sans-serif;">Serve hot with Raita or any gravy. We had it with Gobi masala.</span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Notes :</span></div>
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<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">I used canned sweet corn, so I just washed them and added directly.We can also used the corn cob, cook it and add the kernels.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Adding peanuts gives a special taste to the rice.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">We can also use the ordinary rice also, I use bamsati rice for its aroma.</span></li>
</ul>
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Anonymoushttp://www.blogger.com/profile/16138696255422689128noreply@blogger.com0tag:blogger.com,1999:blog-3814382207345353424.post-59943729808929973722013-03-30T17:58:00.000-04:002013-05-15T18:31:59.017-04:00Oats Kuzhi Paniyaram / Oats Ponganalu<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Trebuchet MS, sans-serif;">There are lots of Oats varieties. I did not know this until we bought the wrong variety !!! </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">While buying groceries this time, by mistake we bought a different variety of Oats. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">The Old fashioned one, it doesn't get cooked easily in porridge as the quick one. So I started using it in Oats recipes which requires Oats as a powder. Such a recipe here Oats paniyaram..</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients :</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Quick Oats - 2 cups</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Rice flour - 1/2 cup</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Wheat flour - 1/4 cup</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Water - 3 cups</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Yogurt - 1/2 cup</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Onion - 1</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Green chillies - 2</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Ginger - 1tbsp (chopped)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Mint leaves - a bunch</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Salt to taste</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Method :</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span>
<span style="font-family: Trebuchet MS, sans-serif;">Dry roast the oats. Add the roasted oats along with all the other ingredients and make it into a batter. The consistency should be like a dosa batter.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNIJnmTyN4K_Pgh5j0uJ2M_O240RVrBFpd7aQxrgT5Xxa3N0EBijXZKGxacDr3VL4_kRg9IjdvqfQIHRyoFyQ9hPW3RzttrPJNP2dOpHBvKnUHgZib_k7PN2z_biah_hyphenhyphenJlobum6FZ-ds/s1600/IMG_0830.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNIJnmTyN4K_Pgh5j0uJ2M_O240RVrBFpd7aQxrgT5Xxa3N0EBijXZKGxacDr3VL4_kRg9IjdvqfQIHRyoFyQ9hPW3RzttrPJNP2dOpHBvKnUHgZib_k7PN2z_biah_hyphenhyphenJlobum6FZ-ds/s200/IMG_0830.JPG" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhipecVH6VWuKvNMpiMcvCR89gNNc-JY9opfoUFBxfgrbKphQwcscF7o1SwVeKofvMKf-1IOU0rk4lSPlA1lLYOZ7TbfFP5COZGPs0wjpAZj1ZbAw29uF-2IwCwDfzz8z9Yq3RZuVsGzBY/s1600/IMG_0834.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="133" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhipecVH6VWuKvNMpiMcvCR89gNNc-JY9opfoUFBxfgrbKphQwcscF7o1SwVeKofvMKf-1IOU0rk4lSPlA1lLYOZ7TbfFP5COZGPs0wjpAZj1ZbAw29uF-2IwCwDfzz8z9Yq3RZuVsGzBY/s200/IMG_0834.JPG" width="200" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Heat the Kuzhi paniyaram pan. Pour few drops of oil in each hole and add the batter to the holes. Close with a lid.</span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;">Once it gets cooked, flip the paniyaram and cook it the other side.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;">Now Take it into a plate and serve hot with Sambar or chutney.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Notes :</b></span><br />
<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Wheat flour gives a soft texture inside the paniyaram. If we like, we can increase the quantity of wheat flour, but it might take little longer time to cook .</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Rice flour adds crispness to the dish.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">I added yogurt to get the sour taste as we prepare this batter instantly without fermentation.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">I used the old fashioned oats so I grinded them to a coarse powder before adding it in the picture. You can use Quick oats itself.</span></li>
</ul>
</div>
Anonymoushttp://www.blogger.com/profile/16138696255422689128noreply@blogger.com0tag:blogger.com,1999:blog-3814382207345353424.post-70767899831799852502013-03-28T22:30:00.002-04:002013-03-28T22:30:51.342-04:00Easy Vegetable Upma<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Trebuchet MS, sans-serif;">This is one of the quickest recipes when we do not have any idea what to cook for breakfast.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1PK-O6cTdFISQbOIxGWE2mTzqRmQfaasu10uw27tITbNudlEGml6tLPG4DP7u3fgtZs37ekAo8gFoj2VrRIMxzJCDzoFDvlBKyKEK4DkAAW1j2ZOfy7wJKiq22DaglWf68gKCPq2uhIs/s1600/IMG_0619.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1PK-O6cTdFISQbOIxGWE2mTzqRmQfaasu10uw27tITbNudlEGml6tLPG4DP7u3fgtZs37ekAo8gFoj2VrRIMxzJCDzoFDvlBKyKEK4DkAAW1j2ZOfy7wJKiq22DaglWf68gKCPq2uhIs/s400/IMG_0619.JPG" width="400" /></a></span></div>
<br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<br />
<a name='more'></a><span style="font-family: Trebuchet MS, sans-serif;">Also it is very simple to make if we have the roasted rava ready.Most of them would be knowing this recipe. My version of the recipe is here.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients :</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Semolina or Rava or Sooji - 1 cup</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Water - 2.5 cups</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Onion - 1</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Tomato - 1</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Potato - 1</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Carrot - 1 Big</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Green Beans - 5 to 8</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Turmeric powder - a pinch</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Oil - 2 tsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Mustard Seeds - 1tsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Urad dal - 1 tsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Chana dal - 1 tsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Raw Peanuts - 1 tsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Green Chillies - 2</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Ginger - 1tsp chopped</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Mint leaves - chopped for garnishing</span><br />
<br />
<span style="font-family: Trebuchet MS, sans-serif;"><b>Method :</b></span><br />
<br />
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Firstly dry roast the rava till it turns light brown in color. Take it onto a plate</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Heat oil in a pan, ad mustard seeds. Once it splutters, add urad dal, chana dal and raw peanuts. Fry them until they are roasted well.Add chopped green chillies and ginger.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Add Onions and fry them till they turn translucent. Add chopped carrots,beans and potato in this order. Close it with a lid and let the vegetables cook for some time.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Meanwhile boil 2.5 cups of water in a vessel.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Check the vegetables , once they are cooked add the boiling water. Add salt, turmeric powder and chopped mint leaves.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Slowly add the rava while stirring continuously Close the lid and let the rava cooked for 2 more mins. Keep the pan closed as the water rava starts boiling and splutters around.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Switch off at the consistency where the upma is little moist for a great taste.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Serve hot with Chutney or Sambar.</span></li>
</ul>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Notes :</b></span></div>
<div>
<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">I prefer adding 2.5 cups of water and switching off the stove before all the water evaporates. This keeps upma moist and yummy</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Serve this hot immediately to retain its taste.</span></li>
</ul>
</div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPak1vvDkSBL9C-2xfbZTSDYObdbliq27axbyi8eCxQozsTZ2_KipVo1BG3kVYa3SZbtW5xSl_kPhi19yhGNF105XdQBMuMTeUL1uLjD5fqZxaxsm4WbHQ-e2WvlanIezZa38zLAMRqHI/s1600/IMG_0618-001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPak1vvDkSBL9C-2xfbZTSDYObdbliq27axbyi8eCxQozsTZ2_KipVo1BG3kVYa3SZbtW5xSl_kPhi19yhGNF105XdQBMuMTeUL1uLjD5fqZxaxsm4WbHQ-e2WvlanIezZa38zLAMRqHI/s400/IMG_0618-001.JPG" width="400" /></a></div>
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Anonymoushttp://www.blogger.com/profile/16138696255422689128noreply@blogger.com0tag:blogger.com,1999:blog-3814382207345353424.post-56528006146705178832013-03-25T22:50:00.000-04:002013-03-25T22:50:22.380-04:00Peas & Methi Masala<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Trebuchet MS, sans-serif;">I'm very much fond of all Indian bread varieties as we get to explore different gravies with each one.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_6OuhjTSJkX3JBzt_EWLWAG5jVrZg4bBTAObPCeIUjekpoT79s67qVfTLj0eonf4QXo5gP_o_Wm0HyRKoVHaR9exBN12opOI9LqfIZ69dWFDB71AuG-tnAOHzYDABMoIULsb5qAMCeho/s1600/IMG_0592.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_6OuhjTSJkX3JBzt_EWLWAG5jVrZg4bBTAObPCeIUjekpoT79s67qVfTLj0eonf4QXo5gP_o_Wm0HyRKoVHaR9exBN12opOI9LqfIZ69dWFDB71AuG-tnAOHzYDABMoIULsb5qAMCeho/s400/IMG_0592.JPG" width="400" /></a><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"></span><br />
<a name='more'></a> Though the roti is plain and boring, the gravy is enough to add color to the menu. So in that quest :P got to know about this dish.Here goes the recipe<br />
<b><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></b>
<b><span style="font-family: Trebuchet MS, sans-serif;">Ingredients :</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></b>
<span style="font-family: Trebuchet MS, sans-serif;">Green Peas - 1 cup</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Methi leaves - 1/2 cup tightly packed</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Onion - 1</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Tomato - 1</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Cashew nuts - a fistful</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Milk - 1/4 cup</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Chilli powder - 2 tsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Oil - 2 tsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Mustard seeds - 1 tsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Cumin seeds - 2 tsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Salt - as required</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<b><span style="font-family: Trebuchet MS, sans-serif;">Method :</span></b><br />
<br />
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Soak the green peas overnight and cook it for 3 whistles till they are soft.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Soak Cashew nuts in milk for 10 mins.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Chop the Onions into bite size pieces and fry them in a pan.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Now add chopped tomatoes to this.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Cook until tomatoes are soft and mushy.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Grind this Onion, tomato mixture along with the soaked cashew nuts and milk.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Now heat oil in a pan and add mustard seeds. Once they crackle, add cumin seeds.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Add onions and fry till they turn translucent.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Now add the chopped methi leaves. Fry them until they get cooked and shrink to a smaller size. This takes only 4 to 5 mins.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Add the cooked green peas to this along with the onion tomato paste.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">If you need more gravy, add milk or water. Keep stirring while the flame is low</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Add salt and chilli powder and mix them well until raw smell is lost</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">As the gravy starts to boil, it gets thickened.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Finally garnish with Cilantro and serve with roti or chapathis.</span></li>
</ul>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div>
<b><span style="font-family: Trebuchet MS, sans-serif;">My Notes :</span></b></div>
<div>
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Adding milk instead of water gives a rich creamy flavour to the gravy.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Methi leaves can also be substituted with dry kasuri methi powder.</span></li>
</ul>
</div>
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgaZ7YkSM1EKaxRPO-cTEeAsP8t2eOXsjppFBb015KXfX9DLA8ex1fruzeqsh7UL_3oyrpOEaQd2oC1-mRLelxtq2wJPLLudINycLouCvh5PsXn8r01RtkYElfAxsNBDZaClaNRGpfAOY/s1600/IMG_0590.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgaZ7YkSM1EKaxRPO-cTEeAsP8t2eOXsjppFBb015KXfX9DLA8ex1fruzeqsh7UL_3oyrpOEaQd2oC1-mRLelxtq2wJPLLudINycLouCvh5PsXn8r01RtkYElfAxsNBDZaClaNRGpfAOY/s400/IMG_0590.JPG" width="400" /></a></div>
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Anonymoushttp://www.blogger.com/profile/16138696255422689128noreply@blogger.com0tag:blogger.com,1999:blog-3814382207345353424.post-2742975679402154882013-03-24T14:24:00.002-04:002013-03-24T14:24:38.130-04:00Carrot Dosa<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Trebuchet MS, sans-serif;">Here is another Dosa variety .. Carrot Dosa !! We all know carrots are very good for health and we have been told to eat it from the age we have been kids..</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXNw2ntvpC69PLH2Ox9k9sUQndce79Dor7YceLleL6TGV2nyX_p0x83-jO8VzBOjLhRVVYlHJ8hPox3aiKVRntKXxv7A4tP2gnY5T-moYCo8__34jN2wDoOc4m42AChcnDqcmpXmanmyU/s1600/IMG_0826.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXNw2ntvpC69PLH2Ox9k9sUQndce79Dor7YceLleL6TGV2nyX_p0x83-jO8VzBOjLhRVVYlHJ8hPox3aiKVRntKXxv7A4tP2gnY5T-moYCo8__34jN2wDoOc4m42AChcnDqcmpXmanmyU/s400/IMG_0826.JPG" width="400" /></a></div>
<a name='more'></a><span style="font-family: 'Trebuchet MS', sans-serif; text-align: left;"> Some of us like it cooked. Some like it raw. I am of the latter type. I don't like it when it is cooked. I like it crunchier than it being softer and sweet. So Carrot Dosa is one of its kind with a aroma of carrot in dosa. It is also Kid friendly as they don't get to see the carrot but still is included in the dish.So here is the recipe.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients :</b></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Carrots - 2 cups (grated)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Rice - 1 cup</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Urad dal - 2tbsp or a fistful</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Methi seeds - 1tsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Salt as required</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh55qPWBsJ5aclf0R07f4PzQ15ytXED6enaCa2jRbjTc3nkzhteyxXLgwbpXm4ffI_3-9i7KqDSd8gyTxzQPXDjCep2EwiCHWgQs-K-65MPuioHHn2UXU5EzvnxmGXr4sVLwnv1UgdXuTo/s1600/IMG_0827.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh55qPWBsJ5aclf0R07f4PzQ15ytXED6enaCa2jRbjTc3nkzhteyxXLgwbpXm4ffI_3-9i7KqDSd8gyTxzQPXDjCep2EwiCHWgQs-K-65MPuioHHn2UXU5EzvnxmGXr4sVLwnv1UgdXuTo/s400/IMG_0827.JPG" width="400" /></a></div>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Method:</b></span><br />
<br />
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Grate the carrots and measure 2 cups tightly packed. Keep it aside.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Soak the rice, urad dal and methi seeds together for 2 hours.Grind it to a smooth paste with 1/2 cup of water.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Now grind the grated carrot to a smooth paste and mix it with the batter.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Add required salt. The batter is ready now.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Heat a griddle, add the carrot dosa batter . Spread it in a circular motion to make a thin dosa and sprinkle few drops of oil.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Once it is cooked, flip it over.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Crispy carrot dosas can be served with chutney or sambar.</span></li>
</ul>
<span style="font-family: Trebuchet MS, sans-serif;"><b>My Notes:</b></span><ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Take care that we don't add too much of water while grinding, we might not get crispy dosas.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">1 tsp of Methi seeds can also be replaced with 2 tsps full of poha to get roasted and crisp dosas. </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">This doesn't need fermenting, it is an instant dosa and can be stored in the refrigerator for a day.</span></li>
</ul>
<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp0qDw36yp_pu6klKPGr3qIwY8Xooh4U7HFIicH6XTdeG-okJkmIVa2UHqYN2NmhyphenhyphenNdfa4ooCI25tE1VNkxktbbEuQWn0k-XYuRHC5pPo1p_q3S7BKWSDVLbwwIW1iTui45-vEmJdm5_c/s1600/IMG_0828.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjp0qDw36yp_pu6klKPGr3qIwY8Xooh4U7HFIicH6XTdeG-okJkmIVa2UHqYN2NmhyphenhyphenNdfa4ooCI25tE1VNkxktbbEuQWn0k-XYuRHC5pPo1p_q3S7BKWSDVLbwwIW1iTui45-vEmJdm5_c/s400/IMG_0828.JPG" width="400" /></a></div>
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Anonymoushttp://www.blogger.com/profile/16138696255422689128noreply@blogger.com1tag:blogger.com,1999:blog-3814382207345353424.post-47114921690585614132013-03-17T16:07:00.000-04:002013-03-17T16:07:04.143-04:00Bitter gourd Fry<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: 'Trebuchet MS', sans-serif;">Bitter Gourd… Do u avoid it because would
be bitter?? Try this and get the wonderful taste of bitter gourd . </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCu4P4D-qAU-IUajB18ltMLTTs7VuIvu3gpF9F2MSKYokj9_tzHwMdAQJnveY_aqdwx2aaLQekZlFPXuVuxHktkGmq-E7LSvp5NzfPat5SNADxVXFR5aPsuTPNCSjXdsYvkf8fUg_X3jI/s1600/IMG_0802.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCu4P4D-qAU-IUajB18ltMLTTs7VuIvu3gpF9F2MSKYokj9_tzHwMdAQJnveY_aqdwx2aaLQekZlFPXuVuxHktkGmq-E7LSvp5NzfPat5SNADxVXFR5aPsuTPNCSjXdsYvkf8fUg_X3jI/s400/IMG_0802.JPG" width="400" /></a></div>
<a name='more'></a><br />
<span style="font-family: 'Trebuchet MS', sans-serif;">Some of them health conscious may not like losing the complete nature of
bitterness. For them u can avoid the step of adding jaggery at the end. Here is
the recipe.</span><br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b style="font-family: 'Trebuchet MS', sans-serif;">Ingredients :</b></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;">Bitter gourd – 2 small ones</span></span></div>
<div class="MsoNormal">
<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;">Onion – 1</span></span></div>
<div class="MsoNormal">
<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;">Tomato – 1</span></span></div>
<div class="MsoNormal">
<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;">Yogurt or Curd – ½ cup</span></span></div>
<div class="MsoNormal">
<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;">Green chilly -1</span></span></div>
<div class="MsoNormal">
<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;">Red chilli powder – 2tsp</span></span></div>
<div class="MsoNormal">
<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;">Salt – to taste</span></span></div>
<div class="MsoNormal">
<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span></div>
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<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;"><b>Method:</b></span></span></div>
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<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;">1. Chop the Bitter gourd into small
pieces after removing the seeds.</span></span><span style="font-family: 'Trebuchet MS', sans-serif;">Cook this in ½ a cup of yogurt and ½ cup
water along with a slit green chilli and salt.</span></div>
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<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;">It might take 15 to 20 mins for this step. </span></span><br />
<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span>
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<span style="font-family: 'Trebuchet MS', sans-serif;">2. Meanwhile take a new pan and fry Onions.
Once they are translucent add tomatoes. Cook them till they turn mushier.</span></div>
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<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span></div>
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<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;">3. Now check if the bitter gourd is cooked,water and yogurt should have evaporated. Now add them to the onion Tomato
mixture.</span></span><br />
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<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;">4. Add red chilli powder and salt. Cook it for
a few minutes and finally add jaggery if u still feel the bitter taste.This is completely optional.</span></span><br />
<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></span>
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<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;">Serve it hot with rice.</span></span></div>
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<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;"><b>My Notes :</b></span></span></div>
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<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;">1. We cook bitter gourd in yogurt so that the
bitterness reduces. If not you can even add some salt to the bitter gourd and
squeeze out all the water before cooking it in yogurt i.e., before the first step .</span></span></div>
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<span style="font-family: Trebuchet MS, sans-serif;">2. Adding jaggery is purely optional and is actually not required. So people with diabetics can completely skip it as it is tastier and healthier without jaggery.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; color: #333333; line-height: 20px;">Sending this to </span><a href="http://nivedhanams.blogspot.in/2013/02/show-me-your-hitsdiabetic-friendly.html" style="background-color: white; color: #771000; line-height: 20px; text-decoration: none;">HITS – Diabetic friendly </a><span style="background-color: white; color: #333333; line-height: 20px;">and </span><a href="http://www.spicytreats.net/2012/02/spicy-treats-first-event-announcement.html" style="background-color: white; color: #771000; line-height: 20px; text-decoration: none;">HITS page</a></span></div>
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Anonymoushttp://www.blogger.com/profile/16138696255422689128noreply@blogger.com1tag:blogger.com,1999:blog-3814382207345353424.post-7912795363044321522013-03-16T17:20:00.001-04:002013-03-16T17:22:34.801-04:00Kadai Bhendi<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: 'Trebuchet MS', sans-serif;">I have always wondered if I could do a
gravy using Bindi as I’m only used to making poriyal or dry curries. </span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicc3QIZsR-WD3KZ0IE1Fg43Mney2w2rBm6POIxZeWoio-mELdu517LWIo9EIdzO7lA7mRiA5gfbQb4AWKMSJ6qvGVjKNahAG8kSWy3Je2krYbO4b0X_2V2i_V65xOvl7CqGDXDQxhhK94/s1600/IMG_0825.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicc3QIZsR-WD3KZ0IE1Fg43Mney2w2rBm6POIxZeWoio-mELdu517LWIo9EIdzO7lA7mRiA5gfbQb4AWKMSJ6qvGVjKNahAG8kSWy3Je2krYbO4b0X_2V2i_V65xOvl7CqGDXDQxhhK94/s400/IMG_0825.JPG" width="400" /></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; text-align: left;">I have
also flopped many times when I have tried gravier versions of Bhindi.. But
today finally found out the secret and went ahead. Original recipe is
Hyderabadi Okra from Jeyashri’s kitchen but I made some changes to that. Please
visit the original one </span><a href="http://www.jeyashriskitchen.com/2011/04/hydrebadi-okra.html?utm_source=BP_recent" style="font-family: 'Trebuchet MS', sans-serif; text-align: left;" target="_blank">here</a><span style="font-family: 'Trebuchet MS', sans-serif; text-align: left;">. Now the recipe,</span></div>
<b style="font-family: 'Trebuchet MS', sans-serif;"><br /></b>
<b style="font-family: 'Trebuchet MS', sans-serif;">Ingredients:</b><br />
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<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;">Bhindi – 200gms</span></span></div>
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<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;">Capsicum or Green Bell Pepper -1</span></span></div>
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<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;">Onion – 1 Big</span></span></div>
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<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;">Tomato – 2</span></span></div>
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<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;">Cashewnut – a fistful</span></span></div>
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<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;">Grated coconut – 2 tsp</span></span></div>
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<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;">Red chilli powder – 2 tsp</span></span></div>
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<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;">Garam masala – 1tsp (Optional)</span></span></div>
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<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;">Oil – 4tsp</span></span></div>
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<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;">Mustard seeds – 1tsp</span></span></div>
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<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;">Cumin seeds – 2tsp</span></span></div>
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<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;">Cilantro for garnishing</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUsbtGVxJj5CEbJf23H_0Quhwp1fKvZYtHEXy-qjy4DsAi1eMh35CBie4mK7_8lbK6IUWShux4altzgzjjPJhn_gguUhh_SqN5dRDRGU8yFGq7qczhqJIbr1myXdmxFQqGDC7AIluPSMc/s1600/IMG_0824.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="285" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUsbtGVxJj5CEbJf23H_0Quhwp1fKvZYtHEXy-qjy4DsAi1eMh35CBie4mK7_8lbK6IUWShux4altzgzjjPJhn_gguUhh_SqN5dRDRGU8yFGq7qczhqJIbr1myXdmxFQqGDC7AIluPSMc/s400/IMG_0824.JPG" width="400" /></a></div>
<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span></span>
<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span></span>
<span lang="EN-US"><span style="font-family: Trebuchet MS, sans-serif;"><b>Method :</b></span></span></div>
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<!--[if !supportLists]--><span style="font-family: Trebuchet MS, sans-serif;"><span lang="EN-US"> 1. </span><!--[endif]--><span lang="EN-US">Grind the cashew nuts and
grated coconut to a smooth paste.</span></span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><span lang="EN-US"><br /></span></span>
<span style="font-family: Trebuchet MS, sans-serif;"><span lang="EN-US"><br /></span></span>
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<span style="font-family: Trebuchet MS, sans-serif;"><span lang="EN-US"><br /></span></span>
<span lang="EN-US" style="font-family: 'Trebuchet MS', sans-serif;"> 2. </span><span lang="EN-US" style="font-family: 'Trebuchet MS', sans-serif;">Sauté the Bhindi in 2 tsp of
oil until it gets cooked and loses its sticky nature.</span></div>
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<!--[if !supportLists]--><span style="font-family: Trebuchet MS, sans-serif;"><span lang="EN-US"> 3. </span></span><span style="font-family: 'Trebuchet MS', sans-serif;">Take another pan and add Oil.
Add Mustard seeds and let them splutter. Now add cumin seeds. Once they change
color, add the chopped Onions.</span><span lang="EN-US" style="font-family: 'Trebuchet MS', sans-serif;"> </span><span lang="EN-US" style="font-family: 'Trebuchet MS', sans-serif;">As soon as the onions change to brown color, add tomatoes. Cook them till the onion tomato mixture is mushy.</span><br />
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<!--[if !supportLists]--><span style="font-family: Trebuchet MS, sans-serif;"><span lang="EN-US"> </span></span><span lang="EN-US" style="font-family: 'Trebuchet MS', sans-serif;"> 4. </span><span style="font-family: 'Trebuchet MS', sans-serif;">Now add the cubed green bell pepper. Fry it for a few minutes but let the capsicum stay crunchy.</span><span style="font-family: 'Trebuchet MS', sans-serif;">Now add the cashew nut paste
along with some water. Fry this for a couple of minutes.</span><br />
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<!--[if !supportLists]--><span style="font-family: Trebuchet MS, sans-serif;"><span lang="EN-US"> 5. </span><span lang="EN-US">Now add the fried Okra to this
gravy.If you want more gravy, add some water or milk at this stage. Now add salt ,red chilli powder and garam
masala powder. Fry until the raw smell is lost.</span></span><br />
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<!--[if !supportLists]--><span style="font-family: Trebuchet MS, sans-serif;"><span lang="EN-US"> 6. </span></span><span lang="EN-US" style="font-family: 'Trebuchet MS', sans-serif;"> </span><span lang="EN-US" style="font-family: 'Trebuchet MS', sans-serif;">Garnish with cilantro and Serve
with rotis or chapattis.</span></div>
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<b style="font-family: 'Trebuchet MS', sans-serif;">My Notes :</b></div>
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<!--[if !supportLists]--><span style="font-family: Trebuchet MS, sans-serif;"><span lang="EN-US"> 1. </span><span lang="EN-US">It might take a bit longer for
the okra to get cooked and lose its sticky nature. If you still feel the
stickiness of the okra try adding yogurt at Step -5</span></span></div>
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<!--[if !supportLists]--><span style="font-family: Trebuchet MS, sans-serif;"><span lang="EN-US"> 2. </span><!--[endif]--><span lang="EN-US">Adding capsicum is Optional.
Adding it gives a crunchy flavor and goes well with rotis.</span></span><br />
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