tag:blogger.com,1999:blog-75049189501099660592024-02-06T22:18:59.073-08:00SwathisLabA race track called dexterity starts from novice as start point and ends at Connoisseurs.
Cooking the best stress bustersmhttp://www.blogger.com/profile/14799967504090103910noreply@blogger.comBlogger35125tag:blogger.com,1999:blog-7504918950109966059.post-84912083325411052382011-05-31T11:21:00.000-07:002011-05-31T11:21:21.990-07:00Kadhai Paneer(Spicy Indian Cottage cheese with pepper)<div dir="ltr" style="text-align: left;" trbidi="on">Here comes the second contestant in the marathon.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXGmxRsQo0w5FniI3UvAOCM7trqJEFmdtrHTBypicnygTOf_lOzXP1SyhEsPySCcQT_MuDgtG3rtqc25PF-HQQN5Ahyphenhyphenjnd3RSAyj5lnULHcqdJhiXIVOdoGrwdTpklRvAg8c6y5Ur61aQA/s1600/204.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXGmxRsQo0w5FniI3UvAOCM7trqJEFmdtrHTBypicnygTOf_lOzXP1SyhEsPySCcQT_MuDgtG3rtqc25PF-HQQN5Ahyphenhyphenjnd3RSAyj5lnULHcqdJhiXIVOdoGrwdTpklRvAg8c6y5Ur61aQA/s320/204.JPG" width="320" /></a></div><br />
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<b>Ingredients</b><br />
<b><br />
</b><br />
<b>Paneer 1cup chopped</b><br />
<b>green bell pepper/capsicum 1/2cup chopped</b><br />
<b>green peas-1/4 cup</b><br />
<b>tomatoes-1/2cup diced</b><br />
<b>onions chopped 1cup</b><br />
<b>green chillies -4 slit</b><br />
<b>ginger garlic paste-1tsp</b><br />
<b>garam masala-1-2tsp</b><br />
<b>red chilli powder-1tsp</b><br />
<b>salt -taste</b><br />
<b>turmeric powder-1/4tsp</b><br />
<b>bay leaf-1</b><br />
<b>cinnamon stick-1/4"(optional)</b><br />
<b>heavy cream-1/4 cup</b><br />
<b>oil/butter-1tbsp</b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc1ISBpsp1EbXSfyitxt3y0ORuTiURTKmT5ltjOQAsGmJeJLJP2RPGcv93UJTXu_OSEu6Nz2vLGGMbHDpxDXcX-MiYygX4_7PAXA034IVInoelWFqBYSV2zvKqQRduweM4KZ-JmNFlBEJF/s1600/192.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc1ISBpsp1EbXSfyitxt3y0ORuTiURTKmT5ltjOQAsGmJeJLJP2RPGcv93UJTXu_OSEu6Nz2vLGGMbHDpxDXcX-MiYygX4_7PAXA034IVInoelWFqBYSV2zvKqQRduweM4KZ-JmNFlBEJF/s320/192.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP51FI15Il3a9Nc3Yv-H6Q1dbHy9a6LlO5-ZuGQUw543_wbAUwWfskiCTP9VoSGcm4UOWVzDlanRrmwcSLXK25q8zJ1xtFQjmCzNT3SaupOv2e0KO8aO4UC0ucdxK59V-50dbgTtRW4YVx/s1600/197.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP51FI15Il3a9Nc3Yv-H6Q1dbHy9a6LlO5-ZuGQUw543_wbAUwWfskiCTP9VoSGcm4UOWVzDlanRrmwcSLXK25q8zJ1xtFQjmCzNT3SaupOv2e0KO8aO4UC0ucdxK59V-50dbgTtRW4YVx/s320/197.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI5UUHU__36toJG5XBGrR3k7Y0sp63b5g5LJtvsr14cONSnLsAif7qB_DjQTr3WK0dM-itMdPxWfX7TaoUM9crnfl4OXwuQNFETzKXCPAFK1WKTLFdGPuLPMXxa1FJs4oz5KmCSkRiucDY/s1600/201.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI5UUHU__36toJG5XBGrR3k7Y0sp63b5g5LJtvsr14cONSnLsAif7qB_DjQTr3WK0dM-itMdPxWfX7TaoUM9crnfl4OXwuQNFETzKXCPAFK1WKTLFdGPuLPMXxa1FJs4oz5KmCSkRiucDY/s320/201.JPG" width="320" /></a></div><b><br />
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<b>Procedure:</b><br />
<b>1)Add oil to a pan with onions,bay leaf,cinnamon stick,ginger garlic paste and saute till onions are tender.</b><br />
<b>2)Now put in the chopped tomatoes,green bell pepper,peas,green chillies and fry till all the vegetables are thoroughly cooked on low to medium flame.</b><br />
<b>3)Add the spices,salt,turmeric powder,red chilli powder and garam masala mixwell and then toss the chopped paneer.</b><br />
<b>4)Here goes the best part,add the fresh cream to the above mixture and let the whole curry cook for 10 to 15 min on low flame.</b><br />
<b>5)Serve hot with rotis.</b><br />
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<b>P.S:Donot add too many tomatoes as this is more of a dry curry.</b><br />
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<b>Storage:Stays fresh for 4 days in refrigerator.</b><br />
<b><br />
</b></div>smhttp://www.blogger.com/profile/14799967504090103910noreply@blogger.com0tag:blogger.com,1999:blog-7504918950109966059.post-25333360101593809982011-05-31T11:06:00.000-07:002011-05-31T11:07:08.333-07:00Paneer Bhurji (Spicy mashed Indian cottage cheese)<div dir="ltr" style="text-align: left;" trbidi="on">Hi Folks,<br />
A few days ago I was on a paneer marathon...tried a few.Let's take a quick look.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipzCDPix2vF6XXjzqXXsnoNBpNKy91UpEmvcMoHhzJSUqrHS3KN7MhtbaH0paw4WW2o9o19sy_pmnzFGsQL8_qkMshfL1NegCk7xERYeJ-aeMkhsfCEXm7XWKD_0zVj_GO55JVtb5tppT7/s1600/190.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipzCDPix2vF6XXjzqXXsnoNBpNKy91UpEmvcMoHhzJSUqrHS3KN7MhtbaH0paw4WW2o9o19sy_pmnzFGsQL8_qkMshfL1NegCk7xERYeJ-aeMkhsfCEXm7XWKD_0zVj_GO55JVtb5tppT7/s320/190.JPG" width="320" /></a></div><br />
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<b>Ingredients</b><br />
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<b>Paneer 1 cup (mashed/cut very thin)</b><br />
<b>Tomatoes-2 medium</b><br />
<b>chopped onion-1 cup</b><br />
<b>green chillies-4 slit</b><br />
<b>ginger garlic paste-1/2 tsp</b><br />
<b>garam masala -1tsp</b><br />
<b>red chilli powder -1tsp</b><br />
<b>salt -taste</b><br />
<b>turmeric powder-1/4 tsp</b><br />
<b>hing-1/4 tsp</b><br />
<b>bay leaf-1</b><br />
<b>coriander leaves-1cup chopped</b><br />
<b>oil/butter-2 tbsp </b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxe-FqsM9sBifW5TYRJwoHeSvvD6AEgN7QB2C301mOenx6xL7ZEYULpwyKeYEmjMyznTU9OzIvINzGn7dxZVWkuPqzMLjB7Jf7JfC10Rm9WZ53HQavFl5flJJoTHV7RTIbNOvn2R3XBpjO/s1600/185.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxe-FqsM9sBifW5TYRJwoHeSvvD6AEgN7QB2C301mOenx6xL7ZEYULpwyKeYEmjMyznTU9OzIvINzGn7dxZVWkuPqzMLjB7Jf7JfC10Rm9WZ53HQavFl5flJJoTHV7RTIbNOvn2R3XBpjO/s320/185.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQb9rGs3ClrdHd9RUWa4U_j_wSAfhLPDM0mAgHXNUmLyLx0jwClc4B2K3HZhrwBdoRxB7CDNA41fWeIs7nPSSAZ2jz3uJAgi7iv4fCmmPE2jY2TP4wckVVrqBLC5DQCA9vMBCMFS2kuZjp/s1600/189.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQb9rGs3ClrdHd9RUWa4U_j_wSAfhLPDM0mAgHXNUmLyLx0jwClc4B2K3HZhrwBdoRxB7CDNA41fWeIs7nPSSAZ2jz3uJAgi7iv4fCmmPE2jY2TP4wckVVrqBLC5DQCA9vMBCMFS2kuZjp/s320/189.JPG" width="320" /></a></div><b><br />
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<b>Procedure:</b><br />
<b>1)In a pan add some oil,bay leaf,hing,chopped onions,ginger garlic paste and saute till the onions turn golden in color.</b><br />
<b>2)Then add the chopped tomatoes,green chillies,salt,red chilli powder,garam masala,turmeric powderand fry on low to medium till the gravy is cooked.</b><br />
<b>3)Now add the paneer mix well and finally the coriander leaves which will give the curry an excellent aroma.</b><br />
<b>4)Cook for 10 to 15 min and adjust spices accordingly.</b><br />
<b>5)Serve with rotis.</b><br />
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<b>P.S:Careful with the paneer as it being the sole ingredient while frying.</b><br />
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<b>Storage:Stays fresh in refrigerator for 3 days.</b><br />
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</div>smhttp://www.blogger.com/profile/14799967504090103910noreply@blogger.com0tag:blogger.com,1999:blog-7504918950109966059.post-3842838373832160362011-02-24T12:23:00.000-08:002011-05-31T10:50:04.231-07:00Palak Dal (Spinach romancing lentils ;) )<div dir="ltr" style="text-align: left;" trbidi="on">I love palak dal esp with rotis it tastes awesome!!!!! I bet... :)<br />
Let's get straight to the recipe...am not so patient these days....<br />
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYUqyZ4Bw9iCBsxUJpZDSyUFFCDp7I8UHToMrvJWRJCMnRORe7uXopH0PvnnyO_hXlviSJ9IaHjoLDHReSKT4awr-3EFfIDc0iCvLrXL2DtW3dlNsD03oA9kLqToz-SlUpL1-c_nfL7Tbp/s1600/183.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYUqyZ4Bw9iCBsxUJpZDSyUFFCDp7I8UHToMrvJWRJCMnRORe7uXopH0PvnnyO_hXlviSJ9IaHjoLDHReSKT4awr-3EFfIDc0iCvLrXL2DtW3dlNsD03oA9kLqToz-SlUpL1-c_nfL7Tbp/s320/183.JPG" width="240" /></a></div></div><br />
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<b>Ingredients:</b><br />
<b><br />
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<b>Palak-1cup/bunch chopped</b><br />
<b>Toor dal-1 cup cooked</b><br />
<b>cumin seeds-1tsp</b><br />
<b>mustard seeds-1tsp</b><br />
<b>asafoetida-1/2tsp</b><br />
<b>urad dal-1tsp</b><br />
<b>chana dal-1tsp</b><br />
<b>turmeric powder-1/4 tsp</b><br />
<b>curry leaves-4 to 6</b><br />
<b>green chillies-3 to 4 slit</b><br />
<b>dry red chillies-2 broken to half </b><br />
<b>fenugreek powder-1/4 tsp</b><br />
<b>oil-1tbsp</b><br />
<b>salt</b><br />
<b>red chilli powder-1 tsp(adjust as per spice level)</b><br />
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<b>Procedure:</b><br />
<b><br />
</b><br />
<b>1)In a pan heat the oil,add cumin seeds,mustard seeds,urad dal,chana dal and once the mustard seeds start to crackle add asafoetida ,fenugreek powder and dry red chillies.</b><br />
<b>2)Now add curry leaves,chopped spinach,green chillies and let the spinach cook on low to medium flame.</b><br />
<b>3)When the spinach reduces to almost half its quantity,add the toor dal mix well.</b><br />
<b>4)Add half to 1 cup water as per desired consistency.</b><br />
<b>5)Now dash in salt,turmeric powder and red chilli powder mix well and let the dal simmer for 5 to 8 min.</b><br />
<b>6)Have a great dal with rotis/rice.</b><br />
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<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><b>P.S:Be cautious when frying the spinach and see it does not get burnt.A small burn can ruin the entire taste of dal.</b></b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><b><br />
</b></b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><b>Storage:Dal stays in refrigerator for 2 days.</b></b></div><b> </b><br />
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</div>smhttp://www.blogger.com/profile/14799967504090103910noreply@blogger.com2tag:blogger.com,1999:blog-7504918950109966059.post-5273616994060020122011-02-24T12:21:00.000-08:002011-05-31T10:52:03.977-07:00Mango Dal (Green Mango with lentils)<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKFV-K6_lSny0xP_8M3y07meUuOPzCJbk_4Z8QvLO17_lIDHHmIJnJaaLVtTxiP2H3Ly2BbWLbEqh5-5nLdgV_OrwR42xdaOgj0m-X1X8qNZb3t0el8IcDU_DN0VRVkEdN_8UgdtixgvqL/s1600/178.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKFV-K6_lSny0xP_8M3y07meUuOPzCJbk_4Z8QvLO17_lIDHHmIJnJaaLVtTxiP2H3Ly2BbWLbEqh5-5nLdgV_OrwR42xdaOgj0m-X1X8qNZb3t0el8IcDU_DN0VRVkEdN_8UgdtixgvqL/s320/178.JPG" width="320" /></a></div><br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>Ingredients:</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><br />
</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>Mango-1 cut into large chunks</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>Toor dal-1 cup cooked</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>cumin seeds-1tsp</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>mustard seeds-1tsp</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>asafoetida-1/2tsp</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>urad dal-1tsp</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>chana dal-1tsp</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>turmeric powder-1/4 tsp</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>curry leaves-4 to 6</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>green chillies-3 to 4 slit</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>dry red chillies-2 broken to half </b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>fenugreek powder-1/4 tsp</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>oil-1tbsp</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>salt</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>red chilli powder-1 tsp(adjust as per spice level)</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><br />
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</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>Procedure:</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><br />
</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>1)In a pan heat the oil,add cumin seeds,mustard seeds,urad dal,chana dal and once the mustard seeds start to crackle add asafoetida ,fenugreek powder and dry red chillies.</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>2)Now add curry leaves,chopped mango,green chillies and let the mango cook on low to medium flame till it becomes soft.</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>3)Add the toor dal mix well.</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>4)Add half to 1 cup water as per desired consistency.</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>5)Now dash in salt,turmeric powder and red chilli powder mix well and let the dal simmer for 5 to 8 min.</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>6)Have a great dal with rotis/rice.</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><br />
</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><br />
</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>P.S:Be cautious when frying the mango and see it does not get burnt.A small burn can ruin the entire taste of dal.</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><br />
</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>Storage:Dal stays in refrigerator for 2 days.We can also freeze it if we like.I just have started this freezing technique lately.Will inform once it works</b></div><div><b><br />
</b></div></div>smhttp://www.blogger.com/profile/14799967504090103910noreply@blogger.com0tag:blogger.com,1999:blog-7504918950109966059.post-18438505763905303832011-02-24T11:49:00.000-08:002011-02-24T12:11:57.537-08:00Welcome back to SEASON 2 of SwathisLab<div dir="ltr" style="text-align: left;" trbidi="on">Hi all,<br />
Ages I know,almost seemed like I vanished and guess what almost forgot my ids.Well reason being that had to relocate.New place,new climate,hmm not many friends well hoping to gather a few soon.I almost stopped using my kitchen,lol....kidding actually misplaced the camera.Anyways now enough of gossip lets get back to work.</div>smhttp://www.blogger.com/profile/14799967504090103910noreply@blogger.com0tag:blogger.com,1999:blog-7504918950109966059.post-37788582647580491822010-07-02T13:05:00.000-07:002010-07-02T13:05:34.187-07:00Yellow Mung Dal Dosa<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmdTtyQPkgwx9xBz9ZqdmtoVsN3xJrTiyX10WxfYgUfkS1cPnmIdrDPSUmo4jwUiMijrkDqkd2Ec0wmcEIJlRS_LVDHU82tPs_zcKQTZ7EJ0CPPHRA_M6A0tHZK2q0uXZ3CQklgtoPRXQS/s1600/IMG_1029.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" rw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmdTtyQPkgwx9xBz9ZqdmtoVsN3xJrTiyX10WxfYgUfkS1cPnmIdrDPSUmo4jwUiMijrkDqkd2Ec0wmcEIJlRS_LVDHU82tPs_zcKQTZ7EJ0CPPHRA_M6A0tHZK2q0uXZ3CQklgtoPRXQS/s320/IMG_1029.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;">Dosa</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><br />
<strong>Ingredients:</strong><br />
<strong>Yellow Pesar Pappu(Yellow Mung dal) -1 cup</strong><br />
<strong>ginger paste-1 tsp</strong><br />
<strong>green chilli-2</strong><br />
<strong>salt</strong><br />
<strong>oil</strong><br />
<br />
<br />
<strong>Procedure:</strong><br />
<strong>1)Soak the mung dal in water for 1 to 2 hrs.</strong><br />
<strong>2)Drain the water,add ginger paste,green chilli,salt to the dal and grind to make fine batter by adding little water occasionally.</strong><br />
<strong>3)The batter should have the consistency of thick butter milk.</strong><br />
<strong>4)Let the batter stay over night in refrigerator.</strong><br />
<strong>5)In a wide open pan drop in a small amount of the batter and spread it from the centre in an outward circular fashion.</strong><br />
<strong>6)Add 1 tsp oil to the corners,and wait till the dosa turn golden brown and crispy.</strong><br />
<strong>7)Flip it around and let the other side turn to same color.</strong><br />
<strong>8)Remove from the pan and serve hot with chutney or have it plain.</strong><br />
<br />
<br />
<strong>P.S:Cumin seeds can also be added for extra flavour,just a tsp.The dosas can be prepared the same day the batter is made but should let the batter set for apprx an hour.</strong><br />
<br />
<br />
<strong>Storage:Best if the batter is used within two days of preparation and refrigerated of course.</strong>smhttp://www.blogger.com/profile/14799967504090103910noreply@blogger.com0tag:blogger.com,1999:blog-7504918950109966059.post-58026938141213300972010-06-27T18:53:00.000-07:002010-07-02T12:52:45.209-07:00Pulihora Pindi (Lemon flavoured powdered rice)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQwhBZ2dg52mBvprPgY5Y0cT9sYDEKC93lUoi8wWDKngFjHbz_0R9DUUJcchBY4jh-FHKcL7LF8twphpUzza8V79Cf68UvZL6SmZUDUHx0e4yT-MSAXbSVsSe6GLxhVByNghPKBt0yVP4j/s1600/IMG_1027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" rw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQwhBZ2dg52mBvprPgY5Y0cT9sYDEKC93lUoi8wWDKngFjHbz_0R9DUUJcchBY4jh-FHKcL7LF8twphpUzza8V79Cf68UvZL6SmZUDUHx0e4yT-MSAXbSVsSe6GLxhVByNghPKBt0yVP4j/s320/IMG_1027.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;">Pulihora Pindi</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><strong>Ingredients:</strong><br />
<strong>Raw Rice semi powdered -1 cup</strong><br />
<strong>water-2.5 cups</strong><br />
<strong>salt-1/2 tsp</strong><br />
<strong>oil-1 tbsp</strong><br />
<strong>curry leaves-4</strong><br />
<strong>whole dry red chilli-2</strong><br />
<strong>green chilli slit-2</strong><br />
<strong>mustard seeds-1 tsp</strong><br />
<strong>cumin seeds-1 tsp</strong><br />
<strong>lemon juice-2 - 4 tbsp</strong><br />
<strong>chana dal-2 tsp</strong><br />
<strong>urad dal-1 tsp</strong><br />
<strong>turmeric powder-1 tsp</strong><br />
<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivXUDIJdBWcT73utTxbsif15UdlhkgKibqI3kc50O0KRR0f7AAlTEPJWdfC7x7SRHwsAtJ8I9KL0z_g8Sdg2saL-DKvrLICf2g9qUpeMiOyjKRxIyr6fdUhFX4CSeMzC8f8jQqS9JSelOp/s1600/IMG_1024.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" rw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivXUDIJdBWcT73utTxbsif15UdlhkgKibqI3kc50O0KRR0f7AAlTEPJWdfC7x7SRHwsAtJ8I9KL0z_g8Sdg2saL-DKvrLICf2g9qUpeMiOyjKRxIyr6fdUhFX4CSeMzC8f8jQqS9JSelOp/s320/IMG_1024.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;">cooked rice</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTmJKs2HN-DMtG9EFd0qS1DHSkYol7P1dpz3ryb43wHf6iNusnsSI2rOSKnETjBgabNY298rsDhUsEEKhLEVpHeod1zD42SNqAbjjWcyVUyahAy5JQEED6cq9bdrojGh9m_N1qk_MdT9ul/s1600/IMG_1025.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" rw="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTmJKs2HN-DMtG9EFd0qS1DHSkYol7P1dpz3ryb43wHf6iNusnsSI2rOSKnETjBgabNY298rsDhUsEEKhLEVpHeod1zD42SNqAbjjWcyVUyahAy5JQEED6cq9bdrojGh9m_N1qk_MdT9ul/s320/IMG_1025.JPG" /></a></div><br />
<br />
<strong>Procedure:</strong><br />
<br />
<strong>1)In a wide pan convenient enough to cook rice, add the above rice after washing and draining the water twice.</strong><br />
<strong>2)Now to the rice add 2.5 cups of water,salt a pinch,oil so that the rice does'nt get sticky.</strong><br />
<strong>3)Cook on medium flame for 15 min and keep stirring ocassionally so rice doesnt stick to the bottom of the pan.</strong><br />
<strong>4)In a seperate pan add some oil,mustard seeds,cumin seeds,asafoetida,green chillies,whole dry red chilli,chana dal,urad dal.Fry till the mustard seeds start to crackle on low to medium heat.</strong><br />
<strong>5)Sprinkle some turmeric powder on the rice and its done.</strong><br />
<strong>6)Now when the rice gets cooked,take off the heat and set aside for 5 minutes.When the rice is not too hot for us break the lumps formed with your hands.</strong><br />
<strong>7)Add the fry,salt,lemon juice to the rice as per taste.Mix well .</strong><br />
<br />
<br />
<strong>P.S:Careful while cooking the rice donot over cook.Donot powder the rice too much,should appear like the rice grain is cut into two or 3 pieces.</strong><br />
<br />
<strong>Storage:Tastes fantastic for 3 days if refrigerated.</strong>smhttp://www.blogger.com/profile/14799967504090103910noreply@blogger.com0tag:blogger.com,1999:blog-7504918950109966059.post-35779647798715707702010-06-25T22:16:00.001-07:002010-06-25T22:16:53.559-07:00Strawberry in Margarita Soon(Non-Alcoholic version)I love this drink a lot......smhttp://www.blogger.com/profile/14799967504090103910noreply@blogger.com0tag:blogger.com,1999:blog-7504918950109966059.post-15459522004795653762010-06-25T22:14:00.000-07:002010-06-25T22:14:05.881-07:00Bread Toasted with my Curry Puff<strong>Hey remember my curry puff.In this post I will tell you what I did with my leftover curry.</strong><br />
<br />
<strong>Ingredients:</strong><br />
<strong>Bread slices-4 toasted(light brown preferred)</strong><br />
<strong>curry puff stuffing.</strong><br />
<br />
<strong>Procedure:</strong><br />
<strong>1)Take the toasted bread slices and just spread the curry across the slice.Then place other slice on it.</strong><br />
<strong>2)Follow the same procedure with other pair of slices .</strong><br />
<strong>3)Grab them with your teeth in no seconds.</strong><br />
<br />
<strong>Well I was so hungry last night it striked me after finishing them gosh!!!!! I should have taken a picture.But this is real good and fills tummy for atmost 4 hours .</strong><br />
<br />
<strong>Version 2 of the above recipe:</strong><br />
<strong>I did not try this but can be done.</strong><br />
<br />
<strong>1)Follow the above procedure and after spreading the curry on the bread slice add some sliced onions,a cheese slice,mayonaise,honey mustard.</strong><br />
<strong>2)I hope it tastes good.A different version of the regular burger.</strong><br />
<br />
<strong>Please let me know if tried .</strong>smhttp://www.blogger.com/profile/14799967504090103910noreply@blogger.com0tag:blogger.com,1999:blog-7504918950109966059.post-74179067091080069082010-06-21T09:53:00.003-07:002010-06-25T22:04:59.829-07:00Curry Puff (Vegetable stuffed Pastry sheets)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8IpsOUQs6rsMtTNss8DQFQYbloUcJmJyGryAcM6S3TN5bHciDFf_AOkmFz9ZxUaC4Qjdm9525TfKE8wSWimsFgV2nfhjVc0ERYFUB283nOqdunlet2cT7_ZyMgqtX5YDm1_R2Af0j64oe/s1600/IMG_1023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ru="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8IpsOUQs6rsMtTNss8DQFQYbloUcJmJyGryAcM6S3TN5bHciDFf_AOkmFz9ZxUaC4Qjdm9525TfKE8wSWimsFgV2nfhjVc0ERYFUB283nOqdunlet2cT7_ZyMgqtX5YDm1_R2Af0j64oe/s320/IMG_1023.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;">Curry Puff</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><br />
This recipe goes into my all time favourites.Real quick and easy to make.<br />
<br />
<br />
<strong>Ingredients:</strong><br />
<strong>Potatoes chopped(small chunks)-2 medium</strong><br />
<strong>Tomatoes chopped-2 medium</strong><br />
<strong>Onions sliced-2 medium</strong><br />
<strong>diced carrot-1/4 cup</strong><br />
<strong>green peas-1/4 cup</strong><br />
<strong>turmeric powder-1/4 tsp</strong><br />
<strong>salt</strong><br />
<strong>red chilli powder-1 tsp</strong><br />
<strong>garam masala powder-1 tsp(optional)</strong><br />
<strong>oil-4 tbsp</strong><br />
<strong>Pastry puff sheets-2 or 3</strong><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg02zzMQ5rdBQy8Y9wcANH9hCRi7yCXj2BwYnDJKRalLqMPdQQn18JLZlNzK5-jZ5MPssMoapo0fr-kQSTPBqCrP4UBAXnvmtoLhxCsuCV0ozTnyS4sBS-Pp5Zz3xN7KCQKPUFQYQY2bekn/s1600/IMG_1022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ru="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg02zzMQ5rdBQy8Y9wcANH9hCRi7yCXj2BwYnDJKRalLqMPdQQn18JLZlNzK5-jZ5MPssMoapo0fr-kQSTPBqCrP4UBAXnvmtoLhxCsuCV0ozTnyS4sBS-Pp5Zz3xN7KCQKPUFQYQY2bekn/s320/IMG_1022.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><br />
<strong>Procedure:</strong><br />
<strong>1)Take oil in a pan add onions,potato chunks,tomatoes,carrot and fry them together till half tender.</strong><br />
<strong>2)Now add peas,salt,turmeric powder,red chilli powder,garam masala and let the whole mixture cook for around 10 to 15 min on low to medium flame.</strong><br />
<strong>3)When all the vegetable are cooked and flavoured enough switch off the heat.</strong><br />
<br />
<strong>Stuffing:</strong><br />
<strong>1)Take the pastry puff sheets place the above mixture in the middle of the sheet and wet the sides of the sheet,above and below edges as well with slight water just enough to hold the two edges of sheet intact when baking.</strong><br />
<strong>2)The sheets can be folded into any shape.They can also be cut vertically if smaller size is desired.</strong><br />
<strong>3)In a baking tray place the stuffed sheets .</strong><br />
<strong>4)Preheat the oven at 400 degrees Fahrenheit for 5 to 10 min.</strong><br />
<strong>5)Then place the tray inside and let it bake at 400 for 15 minutes or till the puff has flakes.</strong><br />
<strong>6)All set to go into our tummy.</strong><br />
<strong>7)Serve with tomato sauce.</strong><br />
<br />
<br />
<strong>P.S:Donot burn the stuffing while cooking.Bake careful its just a matter of 15 minutes.Garam masala is optional but it would add a very good flavour to the puff pastry and reminds me of the curry puff I used to eat in my country.</strong><br />
<br />
<br />
<strong>Storage:The curry can be relished if refrigerated for 3 days.I will let you know how I used my curry for 3 days.Well the 3rd day is a real fast recipe and fills our stomach very well.</strong>smhttp://www.blogger.com/profile/14799967504090103910noreply@blogger.com0tag:blogger.com,1999:blog-7504918950109966059.post-68515276691953009792010-06-21T09:37:00.000-07:002010-06-21T09:37:01.698-07:00Egg Burjhi (Spicy Egg)I made this recipe yesterday in a hurry but forgot to take a snap.Anyways turned out really well and a very quick dish.Definitely worth giving a shot.<br />
<br />
<strong>Ingredients:</strong><br />
<strong>Eggs-4</strong><br />
<strong>Finely Chopped onions:2 large</strong><br />
<strong>oil-4 tbsp</strong><br />
<strong>ginger garlic paste- 1 tbsp</strong><br />
<strong>cumin seeds-2 tsp</strong><br />
<strong>mustard seeds-1 tsp</strong><br />
<strong>chana dal-1 tsp</strong><br />
<strong>salt</strong><br />
<strong>red chilli powder-2 tsp</strong><br />
<strong>garam masala-1 tsp</strong><br />
<br />
<br />
<strong>Procedure:</strong><br />
<strong>1)In a pan with some oil add mustard seeds,cumin seeds,chana dal and fry till mustard seeds crackle.</strong><br />
<strong>2)Add onions,ginger garlic paste ,turmeric powder and fry on medium heat till tender.</strong><br />
<strong>3)Now add the salt,red chilli powder and garam masala and fry for 2 min on low heat.</strong><br />
<strong>4)Break in the eggs along with the yellow on low heat and start stirring the whole mixture in pan till the onions and egg stick well to each other.Fry and keep stirring till the eggs are done.</strong><br />
<strong>5)Serve with rice,rotis and parathas.</strong><br />
<br />
<br />
<strong>P.S:Keep stirring the egg else it would get burnt.</strong><br />
<br />
<strong>Storage:Better consumed the hour made.Gives a flat taste later on.</strong>smhttp://www.blogger.com/profile/14799967504090103910noreply@blogger.com3tag:blogger.com,1999:blog-7504918950109966059.post-59006616318197216082010-06-01T17:43:00.000-07:002010-06-01T17:43:33.795-07:00Hey checkout my second painting<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAU7kizHxuxzRBSW8zBAfms49zBE3KXz99v9fKKPjoquao2csEB1SsLcbkofJODkIJ1f3UW7gZV_LqArBuSBaIhcyk3dMGghTNGfBs5z7MV9SK7P1DDvkPC0Lc9EiZtbpX_dALAdcl7TtA/s1600/IMG_0981.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAU7kizHxuxzRBSW8zBAfms49zBE3KXz99v9fKKPjoquao2csEB1SsLcbkofJODkIJ1f3UW7gZV_LqArBuSBaIhcyk3dMGghTNGfBs5z7MV9SK7P1DDvkPC0Lc9EiZtbpX_dALAdcl7TtA/s320/IMG_0981.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;">Second Painting</div>smhttp://www.blogger.com/profile/14799967504090103910noreply@blogger.com4tag:blogger.com,1999:blog-7504918950109966059.post-26467654384988677182010-06-01T17:39:00.001-07:002010-06-01T18:09:37.018-07:00Bottle Gourd in Moong Dal (Bottle gourd in Mung Bean)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKxGGFol0JKK37lF15RBEpaSYiistDAYrq8VTehnt0rE9YtIhfkg3gqNJN_24rm_iDWVhvCkfXhS04AchVFoyD-DYViAXem7axMA3KVa43gau_Wkljha00_46VXkWv-oVgrhinXTgxEvzL/s1600/IMG_0960.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKxGGFol0JKK37lF15RBEpaSYiistDAYrq8VTehnt0rE9YtIhfkg3gqNJN_24rm_iDWVhvCkfXhS04AchVFoyD-DYViAXem7axMA3KVa43gau_Wkljha00_46VXkWv-oVgrhinXTgxEvzL/s320/IMG_0960.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Bottle Gourd in Moong Dal</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><strong>Ingredients:</strong><br />
<strong>Bottle Gourd-1 cup (small chops)</strong><br />
<strong>Moong Dal-1 cup (soaked in water for 15 min)</strong><br />
<strong>cumin seeds-1 tsp</strong><br />
<strong>mustard seeds-1 tsp</strong><br />
<strong>whole dry red chilli- 2</strong><br />
<strong>asafoetida-1/4 tsp</strong><br />
<strong>turmeric powder-1/4 tsp</strong><br />
<strong>salt</strong><br />
<strong>green chilli-3 slit</strong><br />
<strong>oil-1 tbsp</strong><br />
<br />
<strong>Procedure:</strong><br />
<strong>1)In a pan add oil,mustard seeds,cumin seeds,asafoetida,turmeric powder,whole dry red chilli and let the mustard seeds crackle.</strong><br />
<strong>2)Now add the green chilli, bottle gourd and fry them on low to medium heat for 15 min till tender.</strong><br />
<strong>3)Add the moong dal soaked in water,salt and let dal cook for 10 to 15 min on low flame.Cooks till the dal turns to a paste partially.</strong><br />
<strong>4)Serve with rice.</strong><br />
<br />
<br />
<strong>P.S:Donot over cook the dal.</strong><br />
<br />
<strong>Storage:Better consumed the day made.</strong>smhttp://www.blogger.com/profile/14799967504090103910noreply@blogger.com0tag:blogger.com,1999:blog-7504918950109966059.post-41505153258863660092010-06-01T17:38:00.001-07:002010-06-01T18:18:35.544-07:00Cucumber Chutney<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8puDlPESQDuiTvDKRGwydcs7dAn41SxaWs04HcBw9PZxbotnR0sMqfVd69oi8QwDchTiR6_NvuCHX4g7oE7us4fmVRkzdj_So-JOm2BfBYLUgi8ua_P8PQQo6plvlIU2WwMGmd_OefLyF/s1600/IMG_0959.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8puDlPESQDuiTvDKRGwydcs7dAn41SxaWs04HcBw9PZxbotnR0sMqfVd69oi8QwDchTiR6_NvuCHX4g7oE7us4fmVRkzdj_So-JOm2BfBYLUgi8ua_P8PQQo6plvlIU2WwMGmd_OefLyF/s320/IMG_0959.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Cucumber Chutney</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><strong>Ingredients:</strong><br />
<strong>Cucumber-1 thinly chopped</strong><br />
<strong>urad dal-1 tsp</strong><br />
<strong>chana dal-1 tsp</strong><br />
<strong>whole dry red chilli-4</strong><br />
<strong>mustard seeds-1 tsp</strong><br />
<strong>cumin seeds-1 tsp</strong><br />
<strong>asafoetida-1/4 tsp</strong><br />
<strong>turmeric powder-1/4 tsp</strong><br />
<strong>salt</strong><br />
<strong>oil-2 tbsp</strong><br />
<strong>fenugreek seeds-1/4 tsp</strong><br />
<strong>tamarind juice-2 to 3 tbsp</strong><br />
<br />
<br />
<strong>Procedure:</strong><br />
<strong>1)In a pan with some oil,add mustard seeds,cumin seeds,urad dal,chana dal,asafoetida,fenugreek seeds,whole dry red chilli and fry for 2 to 4 min.</strong><br />
<strong>2)Then grind the above mixture to a fine paste,add tamarind juice grind again and finally add half of the chopped cucumber,salt to the mixture.Grind it to a paste.</strong><br />
<strong>3)Now add the above paste to the remaing half of the chopped cucumbers.Mix well.</strong><br />
<strong>4)Serve with palin rice.Garnish with coriander leaves.</strong><br />
<br />
<strong>P.S:Adjust the salt and tamarind juice as per taste.</strong><br />
<br />
<strong>Storage:Tastes best for not more than two days if refrigerated.</strong>smhttp://www.blogger.com/profile/14799967504090103910noreply@blogger.com0tag:blogger.com,1999:blog-7504918950109966059.post-89615178686479934912010-05-30T10:28:00.000-07:002010-06-01T17:36:49.706-07:00Spicy Potato Curry in Tomato sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFc-yYGt8F1yeAm0ZQj7RtoXYf2jzi86LaxjUR2HUnO8T0_wcLd95VkNh3h4wlbrrsjYzJV_oFZxKQV7ef0x7SkO34bg4Zk3i2bE6y5xVHWcggw4GyVHBGOFAtBCXrmQdS5MsFGYV_XBtH/s1600/IMG_0955.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFc-yYGt8F1yeAm0ZQj7RtoXYf2jzi86LaxjUR2HUnO8T0_wcLd95VkNh3h4wlbrrsjYzJV_oFZxKQV7ef0x7SkO34bg4Zk3i2bE6y5xVHWcggw4GyVHBGOFAtBCXrmQdS5MsFGYV_XBtH/s320/IMG_0955.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;">Spicy Potato Curry</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><strong>Ingredients:</strong><br />
<br />
<strong>Boiled Potato -4 (medium chops)</strong><br />
<strong>onions finely chopped-1</strong><br />
<strong>green chilli -3 slit</strong><br />
<strong>cinnamon stick-1/2"</strong><br />
<strong>bay leaf-4</strong><br />
<strong>fresh tomato paste-1 cup (2 tomatoes)</strong><br />
<strong>coriander powder- 2 tsp</strong><br />
<strong>cumin powder-2 tsp</strong><br />
<strong>cumin seeds-1/2 tsp</strong><br />
<strong>turmeric powder-1/4 tsp</strong><br />
<strong>ginger garlic paste-4 tsp</strong><br />
<strong>salt</strong><br />
<strong>red chilli powder-2 tsp</strong><br />
<strong>garam masala-1 tsp</strong><br />
<strong>butter-1 tbsp</strong><br />
<strong>oil-2 tbsp</strong><br />
<br />
<br />
<strong>Procedure:</strong><br />
<strong>1)In a pan add some oil,cinnamon stick,bay leaf and cumin seeds and let them crackle.</strong><br />
<strong>2)Now add the onions,ginger garlic paste and saute them till golden brown and tender.</strong><br />
<strong>3)Pour in the tomato paste,add turmeric powder,salt,red chilli powder,garam masala,coriander powder,cumin powder and let the whole mixture fry for around 5 to 10 min.The oil should start to seperate from the gravy.</strong><br />
<strong>4)Now add the potato chunks and mix well.Adjust the spices.</strong><br />
<strong>5)Let the curry cook for 10 to 15 min on low to medium flame.</strong><br />
<strong>6)Serve with palin rice,jeera rice or rotis.</strong><br />
<br />
<br />
<strong>P.S:Donot burn the gravy,try cooking on low to medium flame.The spices can be adjusted as per taste.Add the butter after adding the potato chunks.Butter enhances the taste.</strong><br />
<br />
<br />
<strong>Storage:This yummy dish is edible for 3 days if refrigerated.</strong>smhttp://www.blogger.com/profile/14799967504090103910noreply@blogger.com0tag:blogger.com,1999:blog-7504918950109966059.post-91719912577592562342010-05-30T10:24:00.000-07:002010-05-30T10:24:50.308-07:00Jeera Rice (Cumin Seed Rice)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxsV67KQjmvlrKzWVNY3V4bWAbgUnv_s3kepjxkBek1JZNMl1Q1zUwN0cph8o0q5eyrtyz8eTtB-QpMwmoGZYZpPm70YM3iKaQnVksW9g-TGMCz0byE2omilRhHQmKVoi_tLkUvpdlvMlJ/s1600/IMG_0964.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxsV67KQjmvlrKzWVNY3V4bWAbgUnv_s3kepjxkBek1JZNMl1Q1zUwN0cph8o0q5eyrtyz8eTtB-QpMwmoGZYZpPm70YM3iKaQnVksW9g-TGMCz0byE2omilRhHQmKVoi_tLkUvpdlvMlJ/s320/IMG_0964.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;">Jeera Rice</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><strong>Ingredients:</strong><br />
<strong>Basmati Rice-1 cup</strong><br />
<strong>Cumin Seeds-1 -2 tbsp</strong><br />
<strong>Bay leaf-3</strong><br />
<strong>Cloves-2</strong><br />
<strong>Cinnamon stick-1/2"</strong><br />
<strong>salt</strong><br />
<strong>oil-1tbsp</strong><br />
<strong>butter-1 tbsp</strong><br />
<strong>garam masala-1 -2 tsp(optional)</strong><br />
<strong>water-1 3/4 cup</strong><br />
<br />
<br />
<strong>Procedure:</strong><br />
<strong>1)wash the basmati rice and keep it aside for 10 min.</strong><br />
<strong>2)In a pan add some oil,cinnamon stick ,cloves,bay leaf,cumin seeds,garam masala.Fry till cumin seeds crackle.</strong><br />
<strong>3)Now add the basmati rice mix well,salt mix well.Fry the mixture for 5 to 8 minutes.</strong><br />
<strong>4)Cook the rice by adding water and the butter.</strong><br />
<strong>5)Serve with any spicy curry.</strong><br />
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<br />
<strong>P.S:The garam masala can be added if the spicy version is preferred.The butter added during cooking gives a rich taste to the rice optional though.</strong><br />
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<strong>Storage:Edible for 3 days if refrigerated.</strong>smhttp://www.blogger.com/profile/14799967504090103910noreply@blogger.com0tag:blogger.com,1999:blog-7504918950109966059.post-44205904330097851902010-05-22T13:47:00.000-07:002010-05-30T10:13:21.172-07:00Sorakaya Chutney(calabash squash or bottle gourd Chutney)<div class="separator" style="clear: both; text-align: center;"></div><div align="center" class="separator" style="clear: both; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvdyyl_yDJG9DfGjFBw7uK6ehIkX326_wzemhbVcNPbnov5Y5jOd0WOlZMiuhG9gwtDoJVtfq3hm2SWHKEGXTI3jJg_AGqdVsQKraDL4Zdu6n16yVIMUn7UrS6Bzyx30Wk_J3iTXPwywXe/s1600/IMG_0942.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvdyyl_yDJG9DfGjFBw7uK6ehIkX326_wzemhbVcNPbnov5Y5jOd0WOlZMiuhG9gwtDoJVtfq3hm2SWHKEGXTI3jJg_AGqdVsQKraDL4Zdu6n16yVIMUn7UrS6Bzyx30Wk_J3iTXPwywXe/s320/IMG_0942.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;">Bottle Gourd Chutney</div><div class="separator" style="clear: both; text-align: center;"><br />
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<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6EkCc22RWrhpH0on50Eo1eN_uHIavnj7Kr75cDq-6LoXuf_NsN02BK5dR3Iih2Vn0ApwJUoJT31eTfHW6rSim-v4lzRsvTT2Qdk8XImApgNC3lh9WjErUjaHPGzKjZAjFE56osn9fy6_7/s1600/IMG_0933.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6EkCc22RWrhpH0on50Eo1eN_uHIavnj7Kr75cDq-6LoXuf_NsN02BK5dR3Iih2Vn0ApwJUoJT31eTfHW6rSim-v4lzRsvTT2Qdk8XImApgNC3lh9WjErUjaHPGzKjZAjFE56osn9fy6_7/s320/IMG_0933.JPG" /></a></div><div class="" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">Bottle Gourd</div><div class="separator" style="clear: both; text-align: center;"><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcsslfNXM2sCa0de6ScNd-W3d2b0ON6LZj0uauG3pNWUnrrqLLAG8pakwvGBC5T_HfVj3bSWciiBSFBIkItNXPbWI-Ef3kjcp1iEOqKkj8wbNXs-er6MseSBgwXdbyjDwGc5KAPd5-9XBZ/s1600/IMG_0936.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcsslfNXM2sCa0de6ScNd-W3d2b0ON6LZj0uauG3pNWUnrrqLLAG8pakwvGBC5T_HfVj3bSWciiBSFBIkItNXPbWI-Ef3kjcp1iEOqKkj8wbNXs-er6MseSBgwXdbyjDwGc5KAPd5-9XBZ/s320/IMG_0936.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;">Medium sized chops fried</div><div class="separator" style="clear: both; text-align: center;"><br />
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<strong>Ingredients:</strong><br />
<strong>Chopped Bottle gourd -1</strong><br />
<strong>Urad dal-1tbsp</strong><br />
<strong>Chana dal-1 tbsp</strong><br />
<strong>Cumin Seeds-1 tsp</strong><br />
<strong>Mustard Seeds-1tsp</strong><br />
<strong>Whole dry red chilli-3 - 4</strong><br />
<strong>oil-1 tbsp</strong><br />
<strong>asafoetida-1/2 tsp</strong><br />
<strong>turmeric powder-1/2 tsp</strong><br />
<strong>salt</strong><br />
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<strong>Procedure:</strong><br />
<br />
<strong>1)In a pan with 2 tbsp oil fry the chops of bottle gourd,turmeric powder till slightly golden brown and tender.Keep aside till it cools.</strong><br />
<strong>2)In a pan add some oil,asafoetida,chana dal,urad dal,mustard seeds,cumin seeds,whole dry red chillis,when the cumin seeds crackle take them off the heat.</strong><br />
<strong>3)Grind the above mixture into a fine paste and add the fried chops and make a paste of all.</strong><br />
<strong>4)Serve with rice,rotis.</strong><br />
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<strong>P.S:You can add lemon juice at the end if tangy taste is preferred.</strong><br />
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<strong>Storage:Edible for 2 days if refrigerated.</strong>smhttp://www.blogger.com/profile/14799967504090103910noreply@blogger.com0tag:blogger.com,1999:blog-7504918950109966059.post-53961110285183253532010-05-22T13:41:00.000-07:002010-05-22T13:42:47.551-07:00Puffed Rice Upma(Marmaralu Upma)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip-2cy-BqFxhfOM34NJkh_FoDMotFKseu1vWg0gaRtQQn2Ey1aIOZcRd-M0G0BoKuoAoKRX2RwsjQW06X5UaS3RCR0MygjNjM0vG-xqqBADZ9Dvfxuwk4vmWb0f43GyqMkllD4G9RDhNie/s1600/IMG_0953.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip-2cy-BqFxhfOM34NJkh_FoDMotFKseu1vWg0gaRtQQn2Ey1aIOZcRd-M0G0BoKuoAoKRX2RwsjQW06X5UaS3RCR0MygjNjM0vG-xqqBADZ9Dvfxuwk4vmWb0f43GyqMkllD4G9RDhNie/s320/IMG_0953.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;">Puffed Rice Upma</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>Apart for the usual breakfast,the puffed rice version of the upma is here.It taste great.Some use of the puffed rice other than bhel puris,chats.<br />
<br />
<strong>Ingredients:</strong><br />
<strong>Puffed rice-2 cups</strong><br />
<strong>Onions finely chopped--1</strong><br />
<strong>green chillies paste-2tbsp</strong><br />
<strong>whole dry red chilli-1</strong><br />
<strong>curry leaves-4</strong><br />
<strong>salt</strong><br />
<strong>turmeric powder-1/2 tsp</strong><br />
<strong>cumin seeds-1 tsp</strong><br />
<strong>mustard seeds-1tsp</strong><br />
<strong>urad dal-1tsp</strong><br />
<strong>chana dal-1tsp(optional)</strong><br />
<strong>roasted chick pea powder-2 tbsp</strong><br />
<strong>roasted peanut powder-2tbsp</strong><br />
<strong>lemon-1tbsp(optional)</strong><br />
<strong>oil-4 tbsp</strong><br />
<br />
<strong>Procedure:</strong><br />
<strong>1)In a pan add oil,cumin seeds,mustard seeds,urad dal,chana dal,curry leaves,whole dry red chilli and fry till the mustard seeds crackle on low to medium flame.</strong><br />
<strong>2)Add the onions and fry till tender and add the green chilli paste.Fry for 5 min.</strong><br />
<strong>3)In the mean time soak the puffed rice in water for 5 min and squeeze the water completely.</strong><br />
<strong>4)When the onions and green chillies are tender enough add the turmeric powder,roasted chick pea powder,roasted peanut powder and salt.Mix thoroughly.</strong><br />
<strong>5)Now add the puffed rice to this mixture,adjust salt and mix well on low heat.</strong><br />
<strong>6)Take the dish off heat.Add a dash of lemon as per taste after a min.</strong><br />
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<strong>P.S:The green chilli paste should not be burnt careful with that.The lemon juice is optional and add it when the dish is done and taken off the flame else it would give a bitter taste.</strong><br />
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<strong>Storage:Should be eaten The same day.The taste goes flat for next day.</strong>smhttp://www.blogger.com/profile/14799967504090103910noreply@blogger.com0tag:blogger.com,1999:blog-7504918950109966059.post-68924308610701069942010-05-22T13:24:00.000-07:002010-05-22T13:24:08.677-07:00Spicy Egg Curry in Tomato based Sauce<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlCcFmYeZXTdtOv0BeHzCaRiyAYAGah85RrRxnw5kLlvYJEItD_lrz35-0nxj_7wk2B9h_mFjfWIG3apbSd3CFnsf27rkIrf6Nr-EGt7EWwrHQm4uCDaM8VkKAmmCqTBzsIcqWsFxvB98d/s1600/IMG_0952.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlCcFmYeZXTdtOv0BeHzCaRiyAYAGah85RrRxnw5kLlvYJEItD_lrz35-0nxj_7wk2B9h_mFjfWIG3apbSd3CFnsf27rkIrf6Nr-EGt7EWwrHQm4uCDaM8VkKAmmCqTBzsIcqWsFxvB98d/s320/IMG_0952.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;">Egg Curry in Tomato based sauce</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><br />
<strong>Ingredients:</strong><br />
<strong>Boiled Eggs-4</strong><br />
<strong>Onions thinly sliced-1-2</strong><br />
<strong>Tomato sliced-2</strong><br />
<strong>Cinnamon stick-2 small</strong><br />
<strong>bay leaf-3</strong><br />
<strong>cloves-3</strong><br />
<strong>green chillies slit lengthwise-2</strong><br />
<strong>salt</strong><br />
<strong>oil-4tbsp</strong><br />
<strong>red chilli powder-2 tsp</strong><br />
<strong>garam masala-1tsp (optional)</strong><br />
<strong>turmeric powder-1/tsp</strong><br />
<strong>asafoetida-1/2 tsp(optional)</strong><br />
<br />
<strong>Procedure:</strong><br />
<strong>1)In a pan add oil,cinnamon stick,bay leaf,cloves,asafoetida and fry them for 1 min.</strong><br />
<strong>2)Add the onions and fry till tender,add the tomatoes,red chilli powder,turmeric,salt,garam masala.</strong><br />
<strong>3)Fry the mixture till a gravy like consistency is attained on low to medium flame after covering the vessel.Keep stirring often.</strong><br />
<strong>4)Simultaneously,in another pan take 3 tbsp oil and add the bolied eggs after getting rid of their shells.</strong><br />
<strong>5)On a low to medium flame fry the eggs and be careful not to burn them.Keep tossing them on sides.</strong><br />
<strong>6)Once the eggs are light golden brown in color add them to the tomato gravy.</strong><br />
<strong>7)Let the whole curry cook for 5 to 10 min.</strong><br />
<strong>8)Serve with rice,rotis,tandoori rotis or bread.</strong><br />
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<br />
<strong>P.S:Be cautious with the gravy and keep stirring such that it wont get too thick or stick to bottom of pan.If required add 3 to 4 tbsp water though not required.</strong><br />
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<strong>Storage:Edible for 3 days if refrigerated.</strong>smhttp://www.blogger.com/profile/14799967504090103910noreply@blogger.com0tag:blogger.com,1999:blog-7504918950109966059.post-48603474380297774032010-05-22T13:06:00.000-07:002010-05-22T13:07:13.729-07:00Mint Rice(Pudina Pulav)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiRMeyItkyfQp26Z_CE5h8XsqXKdKETvCkTdgwP91LFK4pcKIJUBs8yjiTJf62IO8TjyF1AkTzRydfct4vlvh5glKYVRpZOSqzPbnD_ZC-NIzmLzDUYQkPnDum80K_ZAMG-HwSuE8HWQAb/s1600/IMG_0948.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiRMeyItkyfQp26Z_CE5h8XsqXKdKETvCkTdgwP91LFK4pcKIJUBs8yjiTJf62IO8TjyF1AkTzRydfct4vlvh5glKYVRpZOSqzPbnD_ZC-NIzmLzDUYQkPnDum80K_ZAMG-HwSuE8HWQAb/s320/IMG_0948.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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Mint is well known for improving our digestion system.Here is a very simple and quick recipe.Its called the pudina pulav(Mint Rice).We usually enjoy this recipe on a weekend every month.<br />
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<strong>Ingredients:</strong><br />
<strong>Basmati rice-1cup</strong><br />
<strong>Mint leaves(washed and made into a paste)-6 tbsp</strong><br />
<strong>Onions finely chopped-1 cup</strong><br />
<strong>Green chilli-2.</strong><br />
<strong>bay leaf-3 </strong><br />
<strong>cinnamon stick-2 small pieces</strong><br />
<strong>garam masala-1-2tsp</strong><br />
<strong>red chilli powder-1tsp</strong><br />
<strong>salt</strong><br />
<strong>oil/butter-2tbsp</strong><br />
<strong>ginger garlic paste-1 tsp</strong><br />
<strong>turmeric powder-1/2 tsp</strong><br />
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<strong>Procedure:</strong><br />
<strong>1)Wash the mint leaves and make them into a paste along with the green chillis.Add apprx 3 to 4 tbsp water if required.</strong><br />
<strong>2)Wash the basmati rice,drain the water and kep it aside for 15 min.</strong><br />
<strong>3)In a pan,add oil/butter cinnamon stick,bay leaf and fry them for a min.</strong><br />
<strong>4)Add onions,ginger garlic paste and fry them till tender or light brown in color.</strong><br />
<strong>5)Now add salt,garam masala,red chilli powder,turmeric,the mint paste and fry all of them for apprx 15 min.</strong><br />
<strong>6)When the mint leaves are done add the basmati rice and mix well.Adjust spices and salt as required.Mix it on medium fla me for 5 min and take off the heat.</strong><br />
<strong>7)In a rice cooker cook the rice mixture by adding 1 and 1/2 to 2 cups of water.</strong><br />
<strong>8)Serve with raita.</strong><br />
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<strong>Raita:</strong><br />
<strong>Yogurt-1/2 cup</strong><br />
<strong>onions finely chopped-1/4 cup or less</strong><br />
<strong>salt</strong><br />
<br />
<strong>1)Beat the yogurt to make a smooth paste and add 1/4 cup water.The mixture should look like thick but free flowing yogurt barter.</strong><br />
<strong>2)Add the onions ,salt and mix well</strong><br />
<strong>3)Keep the raita in refregirator.</strong><br />
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<strong>P.S:The rice can also be cooked outside with 2 cups water.The spices like garam masala can be ignored if required.But it usually tastes good with it.</strong><br />
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<strong>Storage:Mint rice is edible for 2 days if refrigerated.</strong>smhttp://www.blogger.com/profile/14799967504090103910noreply@blogger.com1tag:blogger.com,1999:blog-7504918950109966059.post-11111496764353687242010-05-17T17:32:00.000-07:002010-05-22T13:25:26.313-07:00Beerakaya & Tomato Chutney(Ridge Gourd/Chinese Okra & Tomato Chutney)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUn_0L8_K9O1JDo2qlMRwNa0JldTkM-m5NoczOAiIVSEbi2x_sLkxxEA4qla2vFAmjWHSEkb_bi2-VsvaEefQOzALWLXY-8MxC-mgn4gMIngegtKQqjt1Sgj3Sry2clYgmeKyJOkzcREXM/s1600/IMG_0939.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUn_0L8_K9O1JDo2qlMRwNa0JldTkM-m5NoczOAiIVSEbi2x_sLkxxEA4qla2vFAmjWHSEkb_bi2-VsvaEefQOzALWLXY-8MxC-mgn4gMIngegtKQqjt1Sgj3Sry2clYgmeKyJOkzcREXM/s320/IMG_0939.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;">Beerakaya & Tomato Chutney</div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>Ridge Gourd/Chinese Okra is not very famous among rest of its peers,but its highly nutritious.The chutney recipe below can be made without tomato as well.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq0-ZuVVJQIVM0tOOV5xLoB7OIL7ctQBQLjr7HMWs07yknanvv-gRh-7pkxsNGPKfJRpyEOVsRkHCYGki5KlZRN34vYVKgBI-3bfssqZsM-XwjNgQCici2ATajZDLoJPaR1UhRhEefbES-/s1600/IMG_0934.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" gu="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq0-ZuVVJQIVM0tOOV5xLoB7OIL7ctQBQLjr7HMWs07yknanvv-gRh-7pkxsNGPKfJRpyEOVsRkHCYGki5KlZRN34vYVKgBI-3bfssqZsM-XwjNgQCici2ATajZDLoJPaR1UhRhEefbES-/s320/IMG_0934.JPG" /></a></div><div class="separator" style="clear: both; text-align: center;">Chinese Okra/ridge Gourd</div><div class="separator" style="clear: both; text-align: center;"><br />
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<strong>Ingredients:</strong><br />
<strong>Ridge Gourd cubes(1 cup)</strong><br />
<strong>Tomato chopped big chunks-2</strong><br />
<strong>Mustard Seeds-1tsp</strong><br />
<strong>Cumin Seeds-1tsp</strong><br />
<strong>asafoetida-1tsp</strong><br />
<strong>turmeric powder-1/2 tsp</strong><br />
<strong>chana dal-1tbsp</strong><br />
<strong>urad dal-1tbsp</strong><br />
<strong>salt</strong><br />
<strong>whole dry red chilli-4</strong><br />
<strong>green chilli-2</strong><br />
<strong>oil-2tbsp</strong><br />
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<strong>Procedure:</strong><br />
<strong>1)In a pan add some oil,add ridge guard and tomato and some turmeric powder.Fry them till they become tender.Take off the heat and keep aside.</strong><br />
<strong>2)In a seperate pan with some oil,add cumin seeds,mustard seeds,asafoetida,dry red chillis,chana dal and urad dal.</strong><br />
<strong>3)Grind the above mixture to fine paste after cooling and then add vegetables.Add salt ,green chillis and make a fine paste.</strong><br />
<strong>4)Serve with rice or rotis.</strong><br />
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<strong>P.S:Donot burn the vegetables.</strong><br />
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<strong>Storage:This chutney is edible for 2 days if refrigerated without losing its taste.</strong>smhttp://www.blogger.com/profile/14799967504090103910noreply@blogger.com1tag:blogger.com,1999:blog-7504918950109966059.post-48553324527891381682010-05-17T12:28:00.001-07:002010-05-17T17:29:59.080-07:00Palak Paneer (Spinach with Fresh Cheese)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcMFHqEGHqzVq0U80BgEu6CHic4xsd9M3xzqw4LA0bVAEH2RxrxSCLnneWSw_49DyDBuWnYmq9RNSmp81WoWWZqI6_hxK0ChzOImJf9jFoCDDWGXree2EF6s52ohFpfdnBawoQA3VDen-k/s1600/IMG_0932.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcMFHqEGHqzVq0U80BgEu6CHic4xsd9M3xzqw4LA0bVAEH2RxrxSCLnneWSw_49DyDBuWnYmq9RNSmp81WoWWZqI6_hxK0ChzOImJf9jFoCDDWGXree2EF6s52ohFpfdnBawoQA3VDen-k/s320/IMG_0932.JPG" wt="true" /></a></div><div class="separator" style="clear: both; text-align: center;">Palak Paneer</div><br />
Hello everybody!!! A famous dish from the North Indian Cuisine.Spinach is highly nutritious.The white chunks you see is called Paneer(Indian fresh cheese).This usually goes as a side-dish with rotis and has a mild spicy yet buttery taste.I would go for the spicy version.I am spiceholic.<br />
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<strong>Ingredients:</strong><br />
<strong>Spinach-2 cups </strong><br />
<strong>Onions finely chopped-1 cup</strong><br />
<strong>ginger-garlic paste-2 tbsp</strong><br />
<strong>turmeric powder-1/2 tsp</strong><br />
<strong>garam masala-1 tbsp</strong><br />
<strong>red chilli powder-1/2 tbsp</strong><br />
<strong>cumin seed and coriander seeds powder-1/2 tbsp</strong><br />
<strong>green chilli slit-2</strong><br />
<strong>Paneer cubes-3/4 cup</strong><br />
<strong>oil-4 tbsp</strong><br />
<strong>butter-1tbsp</strong><br />
<strong>salt</strong><br />
<strong>lemon juice for serving -2 tsp(optional)</strong><br />
<strong>asafoetida-1/2 tsp</strong><br />
<strong>cumin seeds-1/2 tsp</strong><br />
<br />
<br />
<strong>Procedure:</strong><br />
<br />
<strong>1)Take some water in a vessel and add the spinach just enough to soak and cook the spinach.When the spinach is 3/4 cooked ,take it in a colander.Donot throw the water.Save it,we would be using it for gravy.</strong><br />
<strong>2)In a pan with oil,add asafoetida,cumin seeds,chopped onions,green chillies and ginger garlic paste.Fry the onions till golden brown.</strong><br />
<strong>3)In the mean time grind the spinach to a fine paste.</strong><br />
<strong>4)After the onions are done add the spinach paste.</strong><br />
<strong>5)Add turmeric powder,garam masala,red chilli powder,salt,cumin and coriander seed powder.Mix well and let the mixture stay on low to medium flame for 10 min and keep stirring.</strong><br />
<strong>6)Simultaneously,in a seperate pan,take some butter/oil and add the paneer cubes.Fry them till light brown.Be cautious as they are quick at burns.</strong><br />
<strong>7)Now add the paneer cubes to the spinach mixture,let all of them cook together for 15 min.Adjust any spice&salt contents if required.</strong><br />
<strong>8)Cook the mixture on low flame till spinach is cooked enough and the paneer has got enough of the spicy taste on it.</strong><br />
<strong>9)Serve with rotis or tandoori rotis.</strong><br />
<strong>10)For garnish you can add a dash of lemon juice based on individual preference.</strong><br />
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<strong>P.S:Donot fry the paneer to golden brown.You can also add some butter while mixture cooks,just to have a buttery aroma and taste ofcourse.</strong><br />
<strong>All the spice contents can be varied if you donot want it to be very spicy.I have given a mild to medium spicy version.</strong><br />
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<strong>Storage:It can be relished for 2 days without losing its taste if refrigerated.</strong>smhttp://www.blogger.com/profile/14799967504090103910noreply@blogger.com0tag:blogger.com,1999:blog-7504918950109966059.post-59131421068544289402010-05-16T13:26:00.001-07:002010-05-17T12:24:50.883-07:00Bagara Baigan(Spicy eggplant curry)<div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxT5ti1Ps2foWPeimyMI59g7P9Aw8WYP_ul5cAIGEv28paqTmcqkOjTu-UjbzwbrEeSGpB_UhhlOOMjhyIPY4nt6Et3DIllGgaGaX-QtFBmhtWjXppLsU4JzYFTmJAbdxQxRnzkPF-vsGJ/s1600/IMG_0926.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxT5ti1Ps2foWPeimyMI59g7P9Aw8WYP_ul5cAIGEv28paqTmcqkOjTu-UjbzwbrEeSGpB_UhhlOOMjhyIPY4nt6Et3DIllGgaGaX-QtFBmhtWjXppLsU4JzYFTmJAbdxQxRnzkPF-vsGJ/s320/IMG_0926.JPG" wt="true" /></a></div><div class="separator" style="clear: both; text-align: center;">Eggplant</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Eggplant ,often known as brinjal in the east is a vegetable loved by almost everybody.I made bagara baigan this weekend.A really spicy variation relished by thousands.We find this dish mostly during special occassions.It doesnt take that long a time for getting cooked.</div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Ingredients:</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRqNbffSqR76LEaYxb-yShT0F5u0qzjUYyDhHnms7JvHRmQ134hnes7Jok1F2WDkr0For7bSKdlgM0wbzW88_IRDddh2mhL9vNE78U2nT8YRjYGm_BeympQm3dPKt7BYLQ-aZOmxACmhPb/s1600/IMG_0924.JPG" imageanchor="1" style="cssfloat: right; margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRqNbffSqR76LEaYxb-yShT0F5u0qzjUYyDhHnms7JvHRmQ134hnes7Jok1F2WDkr0For7bSKdlgM0wbzW88_IRDddh2mhL9vNE78U2nT8YRjYGm_BeympQm3dPKt7BYLQ-aZOmxACmhPb/s320/IMG_0924.JPG" wt="true" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>For stuffing and gravy:</strong></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>chana dal -1cup</strong></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>urad dal-1cup</strong></div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>black peppercorns-5 to 6</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>cloves-5 to 6</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>whole dried red chilli-8 to 10 ( as per your spice scale)</strong></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>cumin seeds-4 tsp</strong></div><strong>coriander seeds-4 tsp</strong><br />
<strong>methi seeds-1tsp</strong><br />
<strong>cashew nuts</strong><br />
<br />
<strong>1)Roast all these ingredients till golden brown.Donot burn.</strong><br />
<br />
<strong>fresh coconut grated-1/4 cup</strong><br />
<strong>tamarind juice-2 to 4 tbsp</strong><br />
<strong>powdered jaggery or sugar-1tbsp</strong><br />
<strong>ginger-garlic paste-3 tbsp</strong><br />
<strong>salt</strong><br />
<br />
<strong>1)Make a paste of all the above ingredients along with the roasted dals without adding water.Have a portion of the paste for stuffing the eggplants/brinjals and save the rest for gravy.</strong><br />
<br />
<br />
<strong>Small Eggplant (</strong>how can we forget this the vital one)- 5 to 6<br />
<strong>mustard seed-1tsp</strong><br />
<strong>cumin seeds-1tsp</strong><br />
<strong>curry leaves-3 to 4</strong><br />
<strong>turmeric powder-1/2 tsp</strong><br />
<strong>red chilli powder-1 tbsp</strong><br />
<strong>salt</strong><br />
<br />
<strong>Procedure:</strong><br />
<br />
<strong>1)Stuff the eggplant/brinjals by making a + cut .</strong><br />
<strong>2)In a pan,heat 2 tbsp oil,add mustard seeds,cumin seeds and curry leaves.</strong><br />
<strong>3)Now add the stuffed eggplant,cover and cook for 15-20 min on medium heat.</strong><br />
<strong>4)Once they get cooked,remove the eggplants and keep aside in a dish carefully.</strong><br />
<strong>5)In the pan ,add the remaining paste saved for gravy along with some water.Add turmeric powder,and add salt,red chilli powder,tamarind & sugar as per taste.Cook for 10 to 15 min on low flame till the gravy thickens.</strong><br />
<strong>6)Finally,add the eggplant to the gravy carefully and let them cook for 5 to 10 min.</strong><br />
<strong> Serve with rice or rotis.</strong><br />
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<strong>P.S:</strong>I suggest the cuts on the eggplant be made on the rear end,because this helps in making the eggplant stay vertical when cooked without spilling the stuffing.Keep turning the brinjals occassionally as this would prevent them from burning.<br />
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<strong>Storage:</strong>The roasted dals can be stored carefully for 3 weeks apprx.The curry ofcourse stays for 3 days in refrigerator without losing its essencesmhttp://www.blogger.com/profile/14799967504090103910noreply@blogger.com1tag:blogger.com,1999:blog-7504918950109966059.post-52015164318573390842010-05-15T00:30:00.000-07:002010-05-15T00:32:19.317-07:00Hey checkout my new art<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJwyEnoRpsbaOWZZbudTHXvwAjKcpTN3ivweML_6UQb3o1HxVfJXh7njjlLGFmkXP5xTjWZuyG94rKIi59ovTwsdoKTwI_nW-0TLRKFfIuUgW3OtwlmW9qf3f0Pw1lh_RKkDYBVkmVrU71/s1600/IMG_0908.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJwyEnoRpsbaOWZZbudTHXvwAjKcpTN3ivweML_6UQb3o1HxVfJXh7njjlLGFmkXP5xTjWZuyG94rKIi59ovTwsdoKTwI_nW-0TLRKFfIuUgW3OtwlmW9qf3f0Pw1lh_RKkDYBVkmVrU71/s400/IMG_0908.JPG" width="400" wt="true" /></a></div><br />
This is my first painting...smhttp://www.blogger.com/profile/14799967504090103910noreply@blogger.com1tag:blogger.com,1999:blog-7504918950109966059.post-78938397788380066022010-05-15T00:22:00.000-07:002010-05-16T13:25:30.230-07:00LEMON RASAM (SOUP)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKVZJfBZB6Ud35MvHa1Far_UuiEeiQMVZ3FqVArgHYm0KBuXnwRKk2lbKK_lChlMrE-S4QOkNNQABooZiZ4VBM11bk1KJv10J6E_e6l_03HP6txeiCHrSaQbYwmWubKQAwojmbKWqj9AZ0/s1600/IMG_0923.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKVZJfBZB6Ud35MvHa1Far_UuiEeiQMVZ3FqVArgHYm0KBuXnwRKk2lbKK_lChlMrE-S4QOkNNQABooZiZ4VBM11bk1KJv10J6E_e6l_03HP6txeiCHrSaQbYwmWubKQAwojmbKWqj9AZ0/s400/IMG_0923.JPG" width="400" wt="true" /></a></div><div class="separator" style="clear: both; text-align: center;">Lemon Rasam</div><div align="left" class="separator" style="clear: both; text-align: center;"><br />
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</div>Rasam is a very common dish rather a must in many kitchens of Southern India.Amazingly,every part of Southern India has their own variation of rasam & they all taste awesome.Infact,its like an appetizer.Also good for digestion.I would try posting different kinds of rasams as and when tried.Most importantly Rasam is real quick to make and doesnot require much supervision.You don't wanna miss your movie but wanna claim you did cook tonight,a nice escape and good reason for your spouse,once a while though.Well it works for both the spouses,guys don't lose their games & gals get to watch their movies. ;) Now hit the recipe below...<br />
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<strong>Ingredients:</strong><br />
Toor dal cooked-1/4 cup<br />
water-4 cups<br />
sambhar powder- 1 tbsp<br />
rasam powder-2 tbsp<br />
red chilli powder-1 tsp<br />
Cumin seed and Coriander seeds powder-1 tbsp<br />
mustard seeds-1/2 tsp<br />
cumin seeds-1/2 tsp<br />
asafoetida-1/2 tsp<br />
curry leaves - 3 to 4<br />
whole dry red chilli-2<br />
lemon juice-4 tbsp<br />
salt<br />
oil-1 tbsp<br />
<br />
<strong>Procedure:</strong><br />
1)In a vessel boil the water along with sambhar powder,rasam powder,cooked toor dal,red chilli powder,cumin and coriander seeds powder and salt for 10 min on medium flame.<br />
2)In a pan take some oil,add some mustard seeds,cumin seeds,curry leaves,whole dry red chilli and add asafoetida.Let the cumin and mustard seeds crackle.<br />
3)Take the pan off heat and add it to the boiled rasam.<br />
4)Take the rasam off heat and leave it aside for 2 min.<br />
5)Now add the lemon juice as per taste.<br />
6)Serve with rice.<br />
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<strong>P.S:</strong>Donot add the lemon juice while the rasam is kept on stove.Take it off the heat and add lemon juice as it might make the rasam to taste bitter sometimes.You can also add 1 tbsp grated coconut if you like when rasam is boiling.<br />
Cumin and coriander seeds powder go with many Indian dishes.Its always suggested to have some powder ground and kept ready for use when required.T,his powder usually stays for 2 to 3 months.<br />
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<strong>Storage:</strong>Rasam can be digested for 3 days if refrigerated.<br />
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