tag:blogger.com,1999:blog-63202539004308926242023-11-03T16:05:20.142-07:00Sabdha's KitchenStepwise pictures for easy cookingSudha Sabarishhttp://www.blogger.com/profile/09225081545948755589noreply@blogger.comBlogger84125tag:blogger.com,1999:blog-6320253900430892624.post-70748467750942736972013-06-18T20:41:00.001-07:002013-06-18T21:57:55.165-07:00Paruppu Pasta|Dal Pasta|Lentil’s Pasta<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://lh3.ggpht.com/-T4k6Ty4HA14/UcEoY88mbqI/AAAAAAAAEkI/4jTCzCK7HRM/s1600-h/IMG_43384%25255B1%25255D.jpg"><img alt="IMG_4338" border="0" class="steps" height="403" src="http://lh6.ggpht.com/-Mc-XBX6M75Q/UcEoZdZD_yI/AAAAAAAAEkQ/UN-gGucBtaY/IMG_4338_thumb1.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_4338" width="602" /></a><br />
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I thought of trying pasta in desi style as I don’t like pasta <img class="smiley" alt="Sad smiley" class="wlEmoticon wlEmoticon-sadsmile" src="http://lh4.ggpht.com/-ROcb2Gppgb0/UcEoXqx8_OI/AAAAAAAAEjo/71BlaYEIack/wlEmoticon-sadsmile2.png?imgmax=800" style="border-style: none;" /> cooking in white sauce or any other non desi style.This was running in to mind for a long while and I was amazed to see how everyone like pasta as its having a blend taste.One day when is was thinking <img alt="Thinking smile" class="smiley" src="http://lh4.ggpht.com/-LZE24guCATg/UcEoX3EjDOI/AAAAAAAAEjw/Nj3NDyCRrww/wlEmoticon-thinkingsmile2.png?imgmax=800" style="border-style: none;" /> about the paruppu sevai then immediately a spark came <img alt="Surprised smile" class="smiley" src="http://lh5.ggpht.com/-bEIL4ZPkBtE/UcEoYBlHQBI/AAAAAAAAEj4/QUfSZogWiy4/wlEmoticon-surprisedsmile2.png?imgmax=800" style="border-style: none;" /> and thought why not to try pasta in the paruppu sevai style.First I was hesitant and then finally thought to proceed with it.Then also tried inducing color bell peppers and it gave a nice color to the pasta.The result was a yummy pasta and now slowly started liking pasta.As usual when I started cooking and started taking photos I was having enough sunlight <img alt="Sun" class="smiley" src="http://lh3.ggpht.com/-4HcUt0zxhVY/UcEoYVn8d1I/AAAAAAAAEkA/Qxa_5CG8zVQ/wlEmoticon-sun2.png?imgmax=800" style="border-style: none;" /> but later in the end when is was busy with my final photos as ever it became cloudy.So you can see the color difference between first and final photos.So don’t get confused.<br />
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<strong>Ingredients :</strong><br />
<div class="CSSTableGenerator">
<br />
<table> <tbody>
<tr> <td>Pasta</td> <td>250(app)</td></tr>
<tr> <td>Toor dall </td> <td>1/2 cup </td></tr>
<tr> <td>Cilantro </td> <td>2 fistfull </td></tr>
<tr> <td>Turmeric powder </td> <td>1/8 tsp </td></tr>
<tr> <td>Salt </td> <td>Req </td></tr>
</tbody></table>
</div>
<div>
</div>
<br />
<strong>To Grind Coarsely :</strong> <br />
<div class="CSSTableGenerator">
<table> <tbody>
<tr> <td>Color capsicum</td> <td>1no (medium sized) </td></tr>
<tr> <td>Green chillies </td> <td>2-3 nos </td></tr>
</tbody></table>
</div>
<br />
<strong>Seasoning :</strong><br />
<div class="CSSTableGenerator">
<table> <tbody>
<tr> <td>Oil</td> <td>Req </td></tr>
<tr> <td>Curry leaves</td> <td>little </td></tr>
<tr> <td>Mustard seeds </td> <td>1/2 tsp </td></tr>
</tbody></table>
</div>
<br />
<strong>Method :</strong><br />
1. Cook dall in a cooker and keep seperately.<br />
2. Cook pasta as per the instructions given on the back side of the pack.<br />
3. In a wok do the seasoning and add cooked dal,salt and 1 fistfull of cilantro(I was running out of stock) and saute for few min’s.<br />
<a href="http://lh6.ggpht.com/-_NAcWFjzgGE/UcEoaNsY6QI/AAAAAAAAEkY/vgmewMwvo4U/s1600-h/IMG_42914.jpg"><img alt="IMG_4291" border="0" class="steps" height="247" src="http://lh6.ggpht.com/-4C4HsXOPzSM/UcEoacRTLrI/AAAAAAAAEkg/sz3vwmkIu3s/IMG_4291_thumb1.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_4291" width="368" /></a><br />
4. Now add the ground capsicum to the wok and saute till the water is absorbed.<br />
<a href="http://lh6.ggpht.com/-LfWxVnRXruU/UcEoa7IZ4hI/AAAAAAAAEko/I-4qb-03EpI/s1600-h/IMG_42944.jpg"><img alt="IMG_4294" border="0" class="steps" height="247" src="http://lh5.ggpht.com/-PWqCU9zHZi8/UcEobOjrUjI/AAAAAAAAEks/N3uA6WUAi4k/IMG_4294_thumb1.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_4294" width="368" /></a><br />
5. Now add the cooked pasta.<br />
<a href="http://lh4.ggpht.com/-q0oaFckf09A/UcEobtnQv2I/AAAAAAAAEk4/OfPYG_v47j0/s1600-h/IMG_43024.jpg"><img alt="IMG_4302" border="0" class="steps" height="247" src="http://lh4.ggpht.com/-vRE5jEz3HlY/UcEodoFkfFI/AAAAAAAAElA/gj1iiJxAmL8/IMG_4302_thumb1.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_4302" width="368" /></a><br />
6. Mix well till the dall is coated on the pasta nicely and then garnish with remaining cilantro.<br />
<a href="http://lh5.ggpht.com/-9CyGIakT4N4/UcEoeCzfWZI/AAAAAAAAElI/xmScHT_Fqj0/s1600-h/IMG_43384.jpg"><img alt="IMG_4338" border="0" class="steps" height="247" src="http://lh3.ggpht.com/-oDmSqf17VzQ/UcEoeeCwT6I/AAAAAAAAElQ/mECStN5fJVg/IMG_4338_thumb1%25255B1%25255D.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_4338" width="368" /></a><br />
7. Now serve hot.I served with tomato sauce.<br />
<a href="http://lh5.ggpht.com/-ClLNQfoIVXQ/UcEoewtscuI/AAAAAAAAElY/8zIf7sPHR6k/s1600-h/IMG_43484.jpg"><img alt="IMG_4348" border="0" class="steps" height="247" src="http://lh4.ggpht.com/-2hRnUc0gdXk/UcEofTttgbI/AAAAAAAAElg/gB__QM0-0iE/IMG_4348_thumb1.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_4348" width="368" /></a><br />
<strong>Notes :</strong><br />
1.Adding color capsicum is purely optional,but do grind the green chillies alone if not using capsicum.<br />
2.I used shell pasta.<br />
3. Can add even green chillie paste.<br />
4. Can even add lemon juice at the end and give a quick mix.<br />
<div class="wlWriterEditableSmartContent" id="scid:0767317B-992E-4b12-91E0-4F059A8CECA8:0786d2f4-cd7e-45f3-8d83-da6547d5f218" style="display: inline; float: none; margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
Technorati Tags: <a href="http://technorati.com/tags/Paruppu+Pasta" rel="tag">Paruppu Pasta</a>,<a href="http://technorati.com/tags/Dal+Pasta" rel="tag">Dal Pasta</a>,<a href="http://technorati.com/tags/Lentils+Pasta" rel="tag">Lentils Pasta</a>,<a href="http://technorati.com/tags/Indian+style+Pasta" rel="tag">Indian style Pasta</a>,<a href="http://technorati.com/tags/Desi+style+Pasta" rel="tag">Desi style Pasta</a>,<a href="http://technorati.com/tags/Tiffin+varities" rel="tag">Tiffin varities</a>,<a href="http://technorati.com/tags/Pasta+Varieties" rel="tag">Pasta Varieties</a>,<a href="http://technorati.com/tags/Dinner+varieties.Easy+Pasta+varieties." rel="tag">Dinner varieties.Easy Pasta varieties.</a></div>
</div>
Sudha Sabarishhttp://www.blogger.com/profile/09225081545948755589noreply@blogger.com5tag:blogger.com,1999:blog-6320253900430892624.post-89811626715466976662013-06-10T20:35:00.001-07:002013-06-10T20:35:02.171-07:00Beetroot Thuvayal-Bachelors Recipe<p> </p> <p><a href="http://lh4.ggpht.com/-gq2PTCQz1II/Ubaa4pqbSGI/AAAAAAAAEi0/PBr8YmZJ2Iw/s1600-h/IMG_36294.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" class="steps" title="IMG_3629" border="0" alt="IMG_3629" src="http://lh6.ggpht.com/-lzJu_g-Vpwk/Ubaa40IkpfI/AAAAAAAAEi8/H6TeIhETUVM/IMG_3629_thumb1.jpg?imgmax=800" width="598" height="400"></a> </p> <p> Beetroot is one veggie which everyone from kids to elder people hate and cry <img style="border-bottom-style: none; border-left-style: none; border-top-style: none; border-right-style: none" class="smiley" alt="Crying face" src="http://lh3.ggpht.com/-JSNARjd5o8c/Ubaa5UnnutI/AAAAAAAAEjE/EOmzx1xgf5c/wlEmoticon-cryingface2.png?imgmax=800" wlemoticon-cryingface? ?wlEmoticon> to have including me.Till now I don’t know the reason behind it, in spite of having more health benefits.But this thuvayal is really tasty and delicious.When I heard this recipe from my cousin I was having doubt about the taste but after preparing the thuvayal I tasted immediately and started liking it and made a note that next time whenever im buying beetroot I will surely do this thuvayal,as its not only tasty and also very simple to prepare.I can rather say that this is perfect for the bachelors.So thought of sharing the recipe with you.</p> <p> </p> <p><strong>Ingredients :</strong></p> <div class="CSSTableGenerator"> <table> <tbody> <tr> <td>Beetroot</td> <td>1 1/4 cup(grated) </td></tr> <tr> <td>Grated coconut </td> <td>3 tbsp </td></tr> <tr> <td>Tamarind pulp</td> <td>1 tbsp(thick) </td></tr> <tr> <td>Cilantro </td> <td>1 fistfull </td></tr> <tr> <td>Salt </td> <td>Req </td></td></tr></tbody></table></tbody></div><br> <p><strong>To Roast :</strong></p> <div class="CSSTableGenerator"> <table> <tbody> <tr> <td>Coriander seeds </td> <td>1.5 tsp </td></tr> <tr> <td>Ginger</td> <td>1" piece </td></tr> <tr> <td>Curry leaves</td> <td>little </td></tr> <tr> <td>Red chillies </td> <td>2-3 nos </td></tr></tbody></table></div><br> <p><strong>Method :</strong></p> <p>1. Saute the beetroot in a pan/kadai until the water in the beetroot is absorbed the beetroot reduces in volume,color is changed.Now set aside the beetroot.</p> <p>2. Roast the items given under the roast column and bring to the room temparature.</p> <p>3. Now grind the beetroot,roasted items and the all the other ingredients in the mixie/blender and check the salt and spice level.</p> <p>4. Serve with hot rice and ghee.</p> <p> </p> <p><strong>Notes :</strong></p> <p>1. No need to do the seasoning.</p> <p>2. While adding curry leaves need to add very very little say around 3 leaves, as adding more will dominate the beetroot taste.</p> <p>3. Can adjust the spice and tamarind taste</p> <div style="padding-bottom: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; float: none; padding-top: 0px" id="scid:0767317B-992E-4b12-91E0-4F059A8CECA8:80a6ff7a-df70-4baf-950b-621f59b45290" class="wlWriterEditableSmartContent">Technorati Tags: <a href="http://technorati.com/tags/Beetroot+thuvayal" rel="tag">Beetroot thuvayal</a>,<a href="http://technorati.com/tags/beetroot+recipes" rel="tag">beetroot recipes</a>,<a href="http://technorati.com/tags/thuvayal+Varieties" rel="tag">thuvayal Varieties</a>,<a href="http://technorati.com/tags/Indian+beetroot+recipes" rel="tag">Indian beetroot recipes</a>,<a href="http://technorati.com/tags/Indian+Veggies+recipes" rel="tag">Indian Veggies recipes</a>,<a href="http://technorati.com/tags/Vegan+recipes" rel="tag">Vegan recipes</a>,<a href="http://technorati.com/tags/Bachelors+recipes" rel="tag">Bachelors recipes</a>,<a href="http://technorati.com/tags/Bachelors+cooking." rel="tag">Bachelors cooking.</a></div> Sudha Sabarishhttp://www.blogger.com/profile/09225081545948755589noreply@blogger.com9tag:blogger.com,1999:blog-6320253900430892624.post-72849369975864984832013-05-21T17:21:00.001-07:002013-05-21T17:21:29.621-07:00Tofu Paratha<p> Its been a week time was not able to access internet or phone as we have moved to a new home and was totally busy with shifting work.Now only some how got settled and finally had time to post the recipe.After trying the <a href="http://sabdhaskitchen.blogspot.com/2013/01/avacado-paratha.html">Avocado Paratha</a> I thought of trying tofu paratha in the same manner and turned out nice and I found it a easy way to use tofu as I don’t like using tofu in any gravies as it is having a blend taste.So thought of sharing this tofu paratha.</p> <p> </p> <p><a href="http://lh4.ggpht.com/-LNuIZ32tg0Y/UZwPhNiHtbI/AAAAAAAAEfA/68t6chs-K_Q/s1600-h/IMG_13374.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="IMG_1337" border="0" alt="IMG_1337" src="http://lh6.ggpht.com/-xbbIpVxFGeY/UZwPhaco7OI/AAAAAAAAEfI/Uf5Jv0OP144/IMG_1337_thumb1.jpg?imgmax=800" width="594" height="397"></a></p> <p> </p> <p><strong>Ingredients :</strong></p> <div class="CSSTableGenerator"> <table> <tbody> <tr> <td>Wheat flour</td> <td>1 1/2 cups</td></tr> <tr> <td>Tofu </td> <td>200gm </td></tr> <tr> <td>Dhania powder</td> <td>1 tsp </td></tr> <tr> <td>Red chillie powder </td> <td>3/4th tsp </td></tr> <tr> <td>Turmeric powder </td> <td>1/4 tsp </td></tr> <tr> <td>Salt</td> <td>Req </td></tr> <tr> <td>Garam masala</td> <td>1/2 tsp </td></tr></tbody></table></div><br> <p><strong>Method :</strong></p> <p>1.Remove the water content from the tofu and scrammble the tofu with your hands.</p> <p>2. Add the tofu in the atta flour.</p> <p>3. Now add the dry powders and start mixing with your hands.No need to knead the dough tightly.</p> <p>4.Prepare like the usual roti batter.</p> <p>5. Spread like the routine paratha/roti type and cook on the tawa.</p> <p>6. Serve with any kind of gravies or raita.I served with rajma masal.</p> <p> </p> <p><a href="http://lh5.ggpht.com/-GIM-wsXv3m4/UZwPh-tBU5I/AAAAAAAAEfQ/f0wSj-HxiPo/s1600-h/IMG_13054.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="IMG_1305" border="0" alt="IMG_1305" src="http://lh5.ggpht.com/-3BN0mEqn1gQ/UZwPiCgMmNI/AAAAAAAAEfY/QT6Vc0trhpM/IMG_1305_thumb1.jpg?imgmax=800" width="368" height="247"></a></p> <p><strong>Notes :</strong></p> <p>1. If required use very less water.</p> <p>2. No need the remove entire water from tofu.Let 10% of water be in tofu as we knead the batter it will be helpful.</p> <p>3. You can add or remove any dry ingredients as per the taste.</p> <p> </p> <div style="padding-bottom: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; float: none; padding-top: 0px" id="scid:0767317B-992E-4b12-91E0-4F059A8CECA8:941fa1d5-d63b-408b-9de2-248afd838fd5" class="wlWriterEditableSmartContent">Technorati Tags: <a href="http://technorati.com/tags/Tofu+Paratha" rel="tag">Tofu Paratha</a>,<a href="http://technorati.com/tags/Paratha+varieties" rel="tag">Paratha varieties</a>,<a href="http://technorati.com/tags/Tofu+recipes" rel="tag">Tofu recipes</a>,<a href="http://technorati.com/tags/Healhty+Paratha" rel="tag">Healhty Paratha</a>,<a href="http://technorati.com/tags/How+to+cook+tofu+paratha" rel="tag">How to cook tofu paratha</a>,<a href="http://technorati.com/tags/Tiffin+varieties" rel="tag">Tiffin varieties</a>,<a href="http://technorati.com/tags/breakfast+varieties." rel="tag">breakfast varieties.</a></div> Sudha Sabarishhttp://www.blogger.com/profile/09225081545948755589noreply@blogger.com9tag:blogger.com,1999:blog-6320253900430892624.post-62684650613721641862013-05-13T19:39:00.001-07:002013-05-13T20:35:30.621-07:00Thalassery Veg Kurma-Kerala style|Side dish for roti<div dir="ltr" style="text-align: left;" trbidi="on">
<strong><a href="http://lh4.ggpht.com/-cMO5LYN9-_M/UZGjwvi8I7I/AAAAAAAAEdI/z_vDEgxzjDM/s1600-h/IMG_1849%25255B4%25255D.jpg"><img alt="IMG_1849" border="0" class="steps" height="395" src="http://lh4.ggpht.com/-6TibLyukssk/UZGjxNrOyEI/AAAAAAAAEdQ/1MkfWIcEeLs/IMG_1849_thumb%25255B1%25255D.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_1849" width="590" /></a></strong><br />
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After a hectic weeks of shifting,shopping and arranging things finally now only I am able to relax and got the time for blogging and posting the recipe. This Vegetable kurma recipe I tried out in thalassery style which my friend shared with me and I would like to thank my friend who passed on this recipe as the veg kurma was so tasty my hubby liked it most.The secret here is he liked the kurma to have with rice rather then to have with roti/chapathi.That’s while even taking the photos I clicked with rice.Though I’m not a very big fan of kerala recipes,I liked this one a lot.<br />
<br/>
<strong>Ingredients :</strong><br/>
<div class="CSSTableGenerator">
<table> <tbody>
<tr> <td>Veggies</td> <td>1 cup </td></tr>
<tr> <td>Onion</td> <td>1 big sized </td></tr>
<tr> <td>Tomato </td> <td>2 nos </td></tr>
<tr> <td>Red chillie powder </td> <td>1 tsp </td></tr>
<tr> <td>Dhania powder </td> <td>2 tsp </td></tr>
<tr> <td>Garam masala </td> <td>1/2 tsp </td></tr>
<tr> <td>Cinnamon </td> <td>1"-2" piece </td></tr>
<tr> <td>Cardomom </td> <td>2 nos </td></tr>
<tr> <td>Cloves </td> <td>2 </td></tr>
<tr> <td>Gingergarlic paste </td> <td>1/2 tsp </td></tr>
<tr> <td>Salt </td> <td>Req </td></tr>
</tbody></table>
</div>
<br>
<strong>To Grind :</strong><br />
<div class="CSSTableGenerator">
<table> <tbody>
<tr> <td>Grated coconut </td> <td>1/4 cup </td></tr>
<tr> <td>Cashews </td> <td>5 nos </td></tr>
<tr> <td>Saunf</td> <td>1/2 tsp </td></tr>
</tbody></table>
</div>
<br />
<strong>Seasoning :</strong><br />
<div class="CSSTableGenerator">
<table><tbody>
<tr> <td>Oil </td> <td>1 tbsp </td></tr>
<tr> <td>Ghee </td> <td>1 tbsp </td></tr>
<tr> <td>Cuming seeds </td> <td>1/2 tsp </td></tr>
</tbody></table>
</div>
<br />
<strong>Method :</strong><br />
1. In a cooker pour the oil and do the seasoning.Then add the onion,ginger garlic paste.Crush cinnamon,cardamom and cloves with mortar and pestle and add along with the onions.Fry till the onions turns translucent and the raw smell of the g.g paste leaves.<br />
<br>
<a href="http://lh3.ggpht.com/-Z1q9BU2wFcI/UZGjxc2cYpI/AAAAAAAAEdY/p2mR_cODGuo/s1600-h/saute%252520onion%25255B4%25255D.jpg"><img alt="saute onion" border="0" class="steps" height="244" src="http://lh5.ggpht.com/-Cqi_0jlZ8W4/UZGjx1fg-DI/AAAAAAAAEdg/0ir5r92e-HM/saute%252520onion_thumb%25255B1%25255D.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="saute onion" width="364" /></a><br />
2.Now add the tomatoe’s and fry till the tomato turns mushy.<br />
<br>
<a href="http://lh4.ggpht.com/-PtiUcbCNz0M/UZGjyQEZCCI/AAAAAAAAEdo/mLpJVGVzXt0/s1600-h/tomato%25255B4%25255D.jpg"><img alt="tomato" border="0" class="steps" height="244" src="http://lh5.ggpht.com/-qhBuTSxVmn4/UZGjy7u0ytI/AAAAAAAAEdw/B0VQkwTkUyg/tomato_thumb%25255B1%25255D.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="tomato" width="364" /></a><br />
3. Now add the dry powders and sauté till the oil separates.<br />
<br>
<a href="http://lh6.ggpht.com/-BMD-DP_PBjo/UZGjzRfnHVI/AAAAAAAAEd4/W2svFEVpRiY/s1600-h/dry%252520powders%25255B4%25255D.jpg"><img alt="dry powders" border="0" class="steps" height="244" src="http://lh6.ggpht.com/-EG3sMf0IyD4/UZGjz7DJVZI/AAAAAAAAEeA/_XOxHgR6A8g/dry%252520powders_thumb%25255B1%25255D.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="dry powders" width="364" /></a><br />
4. Its time to pour the ground paste and give a few stir so that ground paste mixes well and the raw smell leaves.<br />
<br>
<a href="http://lh5.ggpht.com/-n4YK7LlHMLY/UZGj0PmXBeI/AAAAAAAAEeI/ipXqCs-ZcTE/s1600-h/grinded%252520paste%25255B4%25255D.jpg"><img alt="grinded paste" border="0" class="steps" height="244" src="http://lh4.ggpht.com/-oGrdYJ34dj8/UZGj0qhw_dI/AAAAAAAAEeQ/TkzLQcF6ZNo/grinded%252520paste_thumb%25255B1%25255D.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="grinded paste" width="364" /></a><br />
5. Now add the chopped veggies and mix well.Finally add required water and salt.Close the lid and leave around 3 whistles.<br />
<br>
<a href="http://lh4.ggpht.com/-N0tMEZaaBOg/UZGj0yg7oXI/AAAAAAAAEeY/MJjKZvC-Z6A/s1600-h/veggies%25255B4%25255D.jpg"><img alt="veggies" border="0" class="steps" height="244" src="http://lh5.ggpht.com/-uMOnvUp3JJQ/UZGj1WTuFSI/AAAAAAAAEeg/IO9noN5MCXU/veggies_thumb%25255B1%25255D.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="veggies" width="364" /></a><br />
<br />
6. After opening the lid of the cooker check for the water,salt and red chillie powder.If interested can garnish with coriander leaves and serve with hot roti/chapathi.But if u do bit more tangy and spicy can even have with rice.<br />
<br>
<a href="http://lh6.ggpht.com/-LAvAEuNLay4/UZGj1lD--NI/AAAAAAAAEeo/HnPXeqmmQdk/s1600-h/kurma%2525201%25255B4%25255D.jpg"><img alt="kurma 1" border="0" class="steps" height="244" src="http://lh6.ggpht.com/-lXd9P1aBQ80/UZGj2cojLTI/AAAAAAAAEew/-ZfPaMP9Ris/kurma%2525201_thumb%25255B1%25255D.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="kurma 1" width="364" /></a><br />
<br />
<strong>Notes :</strong><br />
1.Adding ghee along with oil helps the oil to separate nicely and thus we can sauté till we are able to see the oil and this is very helpful too.<br />
2. Add tomato according to the tangy taste.<br />
3. I used beetroot ,along with carrot,peas,potato and hence got the above color.If wish you can change the veggies as per the preference and also can skip beetroot.<br />
4. Since I’m using frozen coconut all the gravies will have the oil floating look on the top.If your are using fresh coconut you wont get the look so nothing be panic seeing the above photos.<br />
5.Try using mortar and pestle is highly recommended and the powder crushed in the mortar and pestle gives a nice flavor.So do not use blender.<br />
<div class="wlWriterEditableSmartContent" id="scid:0767317B-992E-4b12-91E0-4F059A8CECA8:a63c27bc-5478-4c96-9ca2-348d6581c5c1" style="display: inline; float: none; margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
Technorati Tags: <a href="http://technorati.com/tags/Kerala+style+kurma" rel="tag">Kerala style kurma</a>,<a href="http://technorati.com/tags/Vegetarian+Kurma" rel="tag">Vegetarian Kurma</a>,<a href="http://technorati.com/tags/Veg+kurma" rel="tag">Veg kurma</a>,<a href="http://technorati.com/tags/Indian+Recipes" rel="tag">Indian Recipes</a>,<a href="http://technorati.com/tags/Indian+Veg+Recipes" rel="tag">Indian Veg Recipes</a>,<a href="http://technorati.com/tags/Thalassery+veg+kurma" rel="tag">Thalassery veg kurma</a>,<a href="http://technorati.com/tags/Thalassery+Recipes" rel="tag">Thalassery Recipes</a>,<a href="http://technorati.com/tags/Kerala+veg+kurma" rel="tag">Kerala veg kurma</a>,<a href="http://technorati.com/tags/how+to+cook+thalassery+kurma" rel="tag">how to cook thalassery kurma</a>,<a href="http://technorati.com/tags/how+to+cook+thalassery+veg+kurma.Side+dish+for+roti" rel="tag">how to cook thalassery veg kurma.Side dish for roti</a>,<a href="http://technorati.com/tags/side+dish+for+chapathi." rel="tag">side dish for chapathi.</a></div>
</div>Sudha Sabarishhttp://www.blogger.com/profile/09225081545948755589noreply@blogger.com10tag:blogger.com,1999:blog-6320253900430892624.post-12663315628633989932013-05-09T10:16:00.000-07:002013-05-09T10:17:59.460-07:00Avocado Paratha(Re-post)<div style="text-align: left" dir="ltr" trbidi="on"> <div style="text-align: left" dir="ltr" trbidi="on"><a href="http://lh4.ggpht.com/-_0VtfB8aJqU/URB8zbPaVlI/AAAAAAAAEEw/-n9eCKtGUzY/s1600-h/IMG_0658%25255B32%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="Avocado Paratha" border="0" alt="Avocado Paratha" src="http://lh3.ggpht.com/-NuCQtIoVUCg/URB8zrg0tlI/AAAAAAAAEE0/KWzbcUtFmNM/IMG_0658_thumb%25255B26%25255D.jpg?imgmax=800" width="554" height="371"></a> </div> <div style="text-align: left" dir="ltr" trbidi="on"> </div> <div style="text-align: left" dir="ltr" trbidi="on"> </div> <div style="text-align: left" dir="ltr" trbidi="on"> </div> <div style="text-align: left" dir="ltr" trbidi="on"> When i was in India i was not aware of this veggie,but my sil use to tell that this was nice veggie,very healthy and she use to do paratha with this frequently.So after reaching here i referred few sites and finally ended up with this paratha which was tasty <img style="border-bottom-style: none !important; border-left-style: none !important; border-top-style: none !important; border-right-style: none !important" alt="food Smileys" src="http://freesmileyface.net/smiley/food/eating-43.gif"> and healthy too.Even we can prepare this in no time.<br><br><b>Ingredients :</b><br></div> <div style="text-align: left" dir="ltr" class="CSSTableGenerator" trbidi="on"> <table> <tbody> <tr> <td>Atta </td> <td>1 1/2 cups </td></tr> <tr> <td>Ripe Avocado </td> <td>2 nos </td></tr> <tr> <td>Onion(small sized) </td> <td>1 no(finely chopped) </td></tr> <tr> <td>Dhania powder </td> <td>1 tsp </td></tr> <tr> <td>Red chillie powder</td> <td>3/4th tsp </td></tr> <tr> <td>Garam masala </td> <td>1/4th tsp </td></tr> <tr> <td>Coriander leaves</td> <td>2 tbsp(finely chopped) tsp </td></tr> <tr> <td>Lemon juice </td> <td>1/2 tbsp </td></tr> <tr> <td>Salt </td> <td>to taste </td></tr></tbody></table></div> <div style="text-align: left" dir="ltr" trbidi="on"><br><b>Method :</b><br><br>1. Scoop the inner part of avocado and mash it nicely either with the hand or with potato masher and keep separately.</div> <div style="text-align: left" dir="ltr" trbidi="on"> </div> <div style="text-align: left" dir="ltr" trbidi="on"> </div> <div style="text-align: left" dir="ltr" trbidi="on"><a href="http://lh3.ggpht.com/-wMMgVacJL3I/URB80IJaZwI/AAAAAAAAEE4/PPQG2QhpIRE/s1600-h/IMG_0623%25255B2%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMG_0623" border="0" alt="IMG_0623" src="http://lh6.ggpht.com/-CKB92JxF2xs/URB80f6kIHI/AAAAAAAAEE8/wH3EQfOYx3k/IMG_0623_thumb%25255B2%25255D.jpg?imgmax=800" width="326" height="217"></a> </div> <div style="text-align: left" dir="ltr" trbidi="on"> </div> <div style="text-align: left" dir="ltr" trbidi="on">2.Add all the above ingredients one by one except atta.</div> <div style="text-align: left" dir="ltr" trbidi="on"> </div> <div style="text-align: left" dir="ltr" trbidi="on"><a href="http://lh5.ggpht.com/-gL5ERoVGdGU/URB80suidvI/AAAAAAAAEFA/5HaDwzkQ9Bg/s1600-h/IMG_0632%25255B2%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMG_0632" border="0" alt="IMG_0632" src="http://lh6.ggpht.com/-N8qev0stUvs/URB81PDZ3WI/AAAAAAAAEFE/OkVbnq78pik/IMG_0632_thumb%25255B1%25255D.jpg?imgmax=800" width="326" height="217"></a> </div> <div style="text-align: left" dir="ltr" trbidi="on"><br>3. Now add the atta and mix together without water and allow it to rest upto 15mins</div> <div style="text-align: left" dir="ltr" trbidi="on"> </div> <div style="text-align: left" dir="ltr" trbidi="on"><a href="http://lh3.ggpht.com/-YbXDZcAi9BU/URB81X8dYPI/AAAAAAAAEFI/JC07SF5z0fw/s1600-h/IMG_0636%25255B2%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMG_0636" border="0" alt="IMG_0636" src="http://lh3.ggpht.com/-93lZ6m4BKhU/URB81u8so1I/AAAAAAAAEFM/NhbxIlw6ZS0/IMG_0636_thumb%25255B2%25255D.jpg?imgmax=800" width="326" height="217"></a> </div> <div style="text-align: left" dir="ltr" trbidi="on"><br>4. Now prepare as normal parathas and fry in the pan.</div> <div style="text-align: left" dir="ltr" trbidi="on"> </div> <div style="text-align: left" dir="ltr" trbidi="on"><a href="http://lh5.ggpht.com/-cz06Ksoa71Y/URB83I7k1SI/AAAAAAAAEFQ/iipbzEj6mvY/s1600-h/IMG_0646%25255B2%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMG_0646" border="0" alt="IMG_0646" src="http://lh3.ggpht.com/-UT_HCOYjjto/URB83eBlaMI/AAAAAAAAEFU/k5Te8vYLwZ4/IMG_0646_thumb%25255B2%25255D.jpg?imgmax=800" width="326" height="217"></a> <br>5. Serve hot with any kind of raitas,i served with onion raita.</div> <div style="text-align: left" dir="ltr" trbidi="on"> </div> <div style="text-align: left" dir="ltr" trbidi="on"><a href="http://lh4.ggpht.com/-EtcXU1POmGE/URB833hcvnI/AAAAAAAAEFY/8ndTNT6-km8/s1600-h/IMG_0654%25255B9%25255D.jpg"><img style="border-bottom: 0px; border-left: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px" title="IMG_0654" border="0" alt="IMG_0654" src="http://lh6.ggpht.com/-zwZhRdHeTRk/URB84JzdrNI/AAAAAAAAEFc/Airjh97pQkg/IMG_0654_thumb%25255B7%25255D.jpg?imgmax=800" width="324" height="217"></a> <br><br><b>Notes :</b><br><br>1.Since my avocado was too ripe i didn't use potato masher or even water while mixing with atta.<br>2. Incase of adding water should be careful and shouldn't add too much of water.<br>3. Can play with the ingredients and dry powders of your choice.<br>4. Try not to avoid lemon juice as it helps to retain the color of avocado.</div></div> <p></p> <div style="padding-bottom: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; float: none; padding-top: 0px" id="scid:0767317B-992E-4b12-91E0-4F059A8CECA8:5f490d66-060d-4d5e-a84f-bbd8b37c5e01" class="wlWriterEditableSmartContent">Technorati Tags: <a href="http://technorati.com/tags/Avocado+paratha" rel="tag">Avocado paratha</a>,<a href="http://technorati.com/tags/Guacamole+Paratha" rel="tag">Guacamole Paratha</a>,<a href="http://technorati.com/tags/Healthy+Avocado+parahta" rel="tag">Healthy Avocado parahta</a>,<a href="http://technorati.com/tags/Soft+Paratha" rel="tag">Soft Paratha</a>,<a href="http://technorati.com/tags/Avocado+recipes" rel="tag">Avocado recipes</a>,<a href="http://technorati.com/tags/breakfast+varieties" rel="tag">breakfast varieties</a>,<a href="http://technorati.com/tags/tiffin+varities" rel="tag">tiffin varities</a>,<a href="http://technorati.com/tags/tiffin." rel="tag">tiffin.</a></div> Sudha Sabarishhttp://www.blogger.com/profile/09225081545948755589noreply@blogger.com26tag:blogger.com,1999:blog-6320253900430892624.post-49091375683092919872013-04-21T21:55:00.000-07:002013-04-22T13:26:38.450-07:00Paneer Thuvayal<div dir="ltr" style="text-align: left;" trbidi="on">
<strong><a href="http://lh6.ggpht.com/-DTaoUtn7Z2Y/UXTCtxKCzCI/AAAAAAAAEaM/1kU3fEPFijc/s1600-h/paneer-thuvayal4.jpg"><img alt="paneer thuvayal" border="0" class="steps" height="391" src="http://lh3.ggpht.com/-rTNZFilwGEI/UXTCuSXdtlI/AAAAAAAAEaU/aPp2a2nJfxE/paneer-thuvayal_thumb1.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="paneer thuvayal" width="584" /></a></strong><br />
<br />
<strong> </strong>As I mentioned in my old post that I’m having lots of paneer and need to finish off,I tired this thuvayal based on Paneer which I came across Revathy Shanmugam’s cookery show.When I tried it turned really yummy and turned out delicious and was happy <img alt="Open-mouthed smile" class="smiley" src="http://lh6.ggpht.com/-uIxVqcfHtkE/UXTCu5QyxhI/AAAAAAAAEac/3EzYv6kZPqc/wlEmoticon-openmouthedsmile2.png?imgmax=800" style="border-bottom-style: none; border-left-style: none; border-right-style: none; border-top-style: none;" /> to get one more paneer recipe to my blog.In this recipe masala is the key ingredients for the flavor.This thuvayal was really delicious.Only few dishes get approval <img alt="Thumbs up" class="smiley" src="http://lh5.ggpht.com/-CeWTSk3qLso/UXTCvaCHnUI/AAAAAAAAEak/3NV9BKkiT38/wlEmoticon-thumbsup2.png?imgmax=800" style="border-bottom-style: none; border-left-style: none; border-right-style: none; border-top-style: none;" />from my entire family and this is one among that.My sis was asking me when I'm going to do it again as she liked it a lot and wanted to have again and again.This Paneer thuvayal will be tasty if we have with rice but still I haven’t tried with chapathi/roti.We had only with rice and was lip-smacking <img alt="Nyah-Nyah" class="smiley" src="http://lh6.ggpht.com/-zTt7stFwzPg/UXTCv3EOz-I/AAAAAAAAEao/-YgaQm8MaJ4/wlEmoticon-nyahnyah2.png?imgmax=800" style="border-bottom-style: none; border-left-style: none; border-right-style: none; border-top-style: none;" />.Really worth trying out this paneer thuvayal as we always use prepare paneer only with the north Indian style.This Paneer thuvayal is typical south Indian recipes style and if ur a person who love’s karakuzhambu a lot then this might turn to be absolute favorite one.From now onwards if I think about thuvayal this will be in the first place.<br />
<strong>Ingredients :</strong><br />
<div class="CSSTableGenerator">
<table> <tbody>
<tr> <td>Paneer</td> <td>200g </td></tr>
<tr> <td>Onion</td> <td>2 nos </td></tr>
<tr> <td>Tomato </td> <td>4 nos </td></tr>
<tr> <td>Tamarind Paste </td> <td>1 tbsp </td></tr>
<tr> <td>Garlic</td> <td>8 pods </td></tr>
<tr> <td>Salt </td> <td>Req </td></tr>
</tbody></table>
</div>
<br />
<strong>Grind to Paste :</strong><br />
<div class="CSSTableGenerator">
<table> <tbody>
<tr> <td>Coriander seeds </td> <td>2 tsp </td></tr>
<tr> <td>Cumin seeds </td> <td>1/2 tsp </td></tr>
<tr> <td>Pepper </td> <td>3/4th tsp </td></tr>
<tr> <td>Red chillie powder </td> <td>2 tsp </td></tr>
<tr> <td>Turmeric powder </td> <td>1/4 tsp </td></tr>
</tbody></table>
</div>
<br />
<strong>Seasoning :</strong><br />
<div class="CSSTableGenerator">
<table> <tbody>
<tr> <td>Oil</td> <td>5 tbsp </td></tr>
<tr> <td>Mustard seeds </td> <td>1/2 tsp </td></tr>
<tr> <td>Cumin seeds </td> <td>1/2 tsp </td></tr>
<tr> <td>Fennel seeds </td> <td>1/2 tsp </td></tr>
<tr> <td>Curry leaves </td> <td>Req </td></tr>
</tbody></table>
</div>
<br />
<strong>Method :</strong><br />
1. Powder all the ingredients in the grind to paste column and then pour little water and then grind to a paste.<br />
<a href="http://lh6.ggpht.com/-8veiPf0qrpw/UXTCwT1MX_I/AAAAAAAAEa0/yYHRQwOrERE/s1600-h/IMG_19244.jpg"><img alt="IMG_1924" border="0" class="steps" height="240" src="http://lh6.ggpht.com/-XXwmiTPm6eE/UXTCw5XWXzI/AAAAAAAAEa8/0ZE4Cef0iNM/IMG_1924_thumb1.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_1924" width="358" /></a><br />
2. In a wok pour oil and do the seasoning.Now add the onion,crushed garlic ,little curry leaves and fry till raw smell leaves<br />
<a href="http://lh6.ggpht.com/-E4LwIo1aMgA/UXTFZCg1RbI/AAAAAAAAEbE/TJylHes0TM8/s1600-h/saute-onion4.jpg"><img alt="saute onion" border="0" class="steps" height="240" src="http://lh5.ggpht.com/-wHsss_HJkb8/UXTFZsYeJvI/AAAAAAAAEbM/pOuYhlGwLbM/saute-onion_thumb1.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="saute onion" width="358" /></a><br />
4. Now add the tomato and fry for few min’s.<br />
<a href="http://lh6.ggpht.com/-hZv9uPfzftk/UXTFaP2p1TI/AAAAAAAAEbU/tAW_uGrf4PU/s1600-h/saute-tomato4.jpg"><img alt="saute tomato" border="0" class="steps" height="240" src="http://lh5.ggpht.com/-OBV2ga8bbWI/UXTFai4GdcI/AAAAAAAAEbc/aYPPdQ-31PY/saute-tomato_thumb1.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="saute tomato" width="358" /></a><br />
5. Add the ground paste when the tomato is half cooked .Now fry entire things till the raw smell of the paste leaves and oil starts oozing out.<br />
<a href="http://lh6.ggpht.com/-oGUsvWcQZd8/UXTFbrgLAeI/AAAAAAAAEbk/JrJzk9l96z8/s1600-h/add-paste4.jpg"><img alt="add paste" border="0" class="steps" height="240" src="http://lh5.ggpht.com/-n8ywUzIxExM/UXTFcJbk50I/AAAAAAAAEbo/625ac8_zCBk/add-paste_thumb1.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="add paste" width="358" /></a><br />
5. Then add the paneer,tamarind paste and give a quick stir.<br />
<a href="http://lh5.ggpht.com/-x9vrLTgtRS4/UXTFcqpmAjI/AAAAAAAAEb0/Z8kHDxN2F3s/s1600-h/add-paneer4.jpg"><img alt="add paneer" border="0" class="steps" height="240" src="http://lh6.ggpht.com/-X4j-DvH9HH0/UXTFduq3GWI/AAAAAAAAEb8/7OzHjZ67uYQ/add-paneer_thumb1.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="add paneer" width="358" /></a><br />
7.Then add required water,curry leaves and allow the thuvayal to boil.<br />
<a href="http://lh3.ggpht.com/-AxqOJurTr0g/UXTFgIA2DXI/AAAAAAAAEcE/MKxViaRKlcQ/s1600-h/curry-leaves4.jpg"><img alt="curry leaves" border="0" class="steps" height="240" src="http://lh6.ggpht.com/-sgLbiZuC-Ns/UXTFg3zagxI/AAAAAAAAEcM/8WcJg5v-VHc/curry-leaves_thumb1.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="curry leaves" width="358" /></a><br />
6. Now serve with hot rice and ghee.<br />
<a href="http://lh3.ggpht.com/-CwUvKi6uo6A/UXTFhxiHqeI/AAAAAAAAEcU/PhVcsBa0Pxs/s1600-h/serve-with-rice4.jpg"><img alt="serve with rice" border="0" class="steps" height="240" src="http://lh6.ggpht.com/-AKlsKLpwc7Q/UXTFilaPc0I/AAAAAAAAEcc/lBa2pLqvCRA/serve-with-rice_thumb1.jpg?imgmax=800" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="serve with rice" width="358" /></a><br />
<br />
<strong>Notes :</strong><br />
1. Use nice ripen tomatoes so that will have nice tangy taste.<br />
2. Increase or decrease the tamarind paste according to the tangy taste of tomatoes.<br />
3. Don’t add too much of water.I added around 3/4th cup of water.<br />
4. Need not boil the thuvayal too much.<br />
5. This thuvayal is too spicy as this is similar to karakuzhambu so red chillie powder and pepper can be adjusted according to the taste.<br />
6. Finally adding curry leaves gives a nice flavor for the thuvayal.<br />
<div class="wlWriterEditableSmartContent" id="scid:0767317B-992E-4b12-91E0-4F059A8CECA8:0e8094a7-7827-49d2-8cc0-d396ce98f731" style="display: inline; float: none; margin: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">
Technorati Tags: <a href="http://technorati.com/tags/Paneer+recipes" rel="tag">Paneer recipes</a>,<a href="http://technorati.com/tags/Thuvayal+Varieties" rel="tag">Thuvayal Varieties</a>,<a href="http://technorati.com/tags/Paneer+based+indian+recipes" rel="tag">Paneer based indian recipes</a>,<a href="http://technorati.com/tags/Easy+thuvayal+varieties" rel="tag">Easy thuvayal varieties</a>,<a href="http://technorati.com/tags/How+to+make+paneer+thuvayal" rel="tag">How to make paneer thuvayal</a>,<a href="http://technorati.com/tags/Revathy+Shanmugam+Recipes." rel="tag">Revathy Shanmugam Recipes.</a></div>
</div>
Sudha Sabarishhttp://www.blogger.com/profile/09225081545948755589noreply@blogger.com10tag:blogger.com,1999:blog-6320253900430892624.post-80280096153743206722013-04-08T19:13:00.001-07:002013-04-08T19:13:48.745-07:00Onion Chutney-Side dish for Idly,Dosa,Adai<p><a href="http://lh3.ggpht.com/-q_OeRh0t7zc/UWN5KJmn7zI/AAAAAAAAEZE/WlTdieitC-0/s1600-h/IMG_2052%25255B4%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" class="steps" title="IMG_2052" border="0" alt="IMG_2052" src="http://lh4.ggpht.com/-zsSgYkIiTTw/UWN5L0-1k5I/AAAAAAAAEZM/Li7OBMvaDrs/IMG_2052_thumb%25255B1%25255D.jpg?imgmax=800" width="584" height="391"></a></p> <p> </p> <p> This chutney is very easy and simple to make and stays good when kept in air tight container for around 10-15 days if refrigerated.If we are in winter season it will stay good for 20 days also.This chutney will be perfect while travelling and is very handy also.My mom use to prepare this frequently and we use to have this as a side dish for idly,dosa,adai,chapathi/roti and what else do we need.If we keep it clean without adding even a drop of water then I can guarantee it will stay good for minimum 10days in fridge.My sil and my friends were asking me for a long time to share this recipe,so thought of posting this recipe.Though this sounds easy,simple and even silly for some people but this will be really useful for many of us.</p> <p> Color of this chutney depends on the red chillie powder and the tamarind we are using.Generally in the initial stages I use to add little less spicy and tangy and then while sautéing use to increase them.So the color of the pics will be different in the beginning and end so don’t go with the color of the chutney.Just go by the taste.I feel this chutney is the perfect combo for idly and adai and with these too tiffin varieties it tastes great .</p> <p> </p> <p><strong>Ingredients :</strong></p> <div class="CSSTableGenerator"> <table> <tbody> <tr> <td>Onion</td> <td>4 nos </td></tr> <tr> <td>Jaggery</td> <td>1 1/2 tbsp </td></tr> <tr> <td>Tamarind </td> <td>Small lemon size </td></tr> <tr> <td>Salt </td> <td>1 3/4 tsp </td></tr> <tr> <td>Red chillie powder</td> <td>1 1/4 tsp </td></tr></tbody></table></div><br><strong>Seasoning :</strong> <div class="CSSTableGenerator"> <table> <tbody> <tr> <td>Oil</td> <td>4 tbsp </td></tr> <tr> <td>Mustard seeds</td> <td>1/4 tsp </td></tr> <tr> <td>Curry leaves </td> <td>Req </td></tr> <tr> <td>Hing </td> <td>Little </td></tr></tbody></table></tbody></div><br> <p> </p> <p>1. In a vessel stack all the ingredients together like we do for a dum biriyani(i.e little onion,jaggery,tamarind ,red chillie powder,salt and then again one more same layer). and rest it for around 1.30 hrs.</p> <p><a href="http://lh5.ggpht.com/-K984GRSNMnU/UWN5Nqs_11I/AAAAAAAAEZU/R6YRSvB46Kw/s1600-h/IMG_2029%25255B4%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" class="steps" title="IMG_2029" border="0" alt="IMG_2029" src="http://lh5.ggpht.com/-zcisLU_0L9U/UWN5PEKh4aI/AAAAAAAAEZc/NxedCiJ2b7k/IMG_2029_thumb%25255B1%25255D.jpg?imgmax=800" width="358" height="240"></a></p> <p>2. Grind the entire things in a blender and in a wok do the seasoning and saute the onion chutney nicely till the chutney splutters and then chutney gets cooked.</p> <p><a href="http://lh4.ggpht.com/-iQvcS7A-MIY/UWN5QiPmZZI/AAAAAAAAEZk/oocGJNXPqY8/s1600-h/IMG_2035%25255B4%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" class="steps" title="IMG_2035" border="0" alt="IMG_2035" src="http://lh4.ggpht.com/-zsZa-5eWgsI/UWN5SeM3NuI/AAAAAAAAEZs/q7ZArHRsChA/IMG_2035_thumb%25255B1%25255D.jpg?imgmax=800" width="358" height="240"></a></p> <p>3.Serve as a side dish for any tiffins.I served with adai.<br></p> <p><a href="http://lh5.ggpht.com/-VuFx7Fa-Vp8/UWN5Tzw2XnI/AAAAAAAAEZ0/ncMAEjPyKZQ/s1600-h/IMG_2055%25255B4%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" class="steps" title="IMG_2055" border="0" alt="IMG_2055" src="http://lh4.ggpht.com/-C8zRj8vu5os/UWN5Vioq9sI/AAAAAAAAEZ8/c869N2YzHk0/IMG_2055_thumb%25255B1%25255D.jpg?imgmax=800" width="358" height="240"></a></p> <p> </p> <p><strong>Notes :</strong></p> <p>1. Adjust the spice level according to the taste.</p> <p>2. Store in a air tight container and use dry spoon for taking out.</p> <p>3. Before storing in the container wash and dry the container and even a drop of water will spoil the chutney.</p> <p>4. I used powdered sugar and can be adjusted to our taste.</p> <p>5. Incase using onions available in US need not follow the given measurement of the onions,as the onions available here are too big than what we get in India.</p> <p>6. I used 1 tbsp of tamarind pulp .</p> <p> </p> <div style="padding-bottom: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; float: none; padding-top: 0px" id="scid:0767317B-992E-4b12-91E0-4F059A8CECA8:c7cc2dda-8015-4011-88fc-559d8bfdce71" class="wlWriterEditableSmartContent">Technorati Tags: <a href="http://technorati.com/tags/Onion+Chutney" rel="tag">Onion Chutney</a>,<a href="http://technorati.com/tags/Vengaya+chutney" rel="tag">Vengaya chutney</a>,<a href="http://technorati.com/tags/Chutney+varieties" rel="tag">Chutney varieties</a>,<a href="http://technorati.com/tags/Side+dish+for+tiffin+varieties" rel="tag">Side dish for tiffin varieties</a>,<a href="http://technorati.com/tags/Easy+onion+chutney" rel="tag">Easy onion chutney</a>,<a href="http://technorati.com/tags/South+indian+onion+chutney." rel="tag">South indian onion chutney.</a></div> Sudha Sabarishhttp://www.blogger.com/profile/09225081545948755589noreply@blogger.com10tag:blogger.com,1999:blog-6320253900430892624.post-47628863219001562232013-03-31T23:27:00.000-07:002013-03-31T23:27:01.149-07:00Kadai Paneer-Side Dish For Roti<p><a href="http://lh6.ggpht.com/-V3nychOwmp4/UVkobwAFlrI/AAAAAAAAEWE/6gNho27qw58/s1600-h/kadai%252520paneer%2525201%25255B4%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" class="steps" title="kadai paneer 1" border="0" alt="kadai paneer 1" src="http://lh3.ggpht.com/-QPcii2ggiwg/UVkocUIYAYI/AAAAAAAAEWM/4xlINQ-2Gig/kadai%252520paneer%2525201_thumb%25255B1%25255D.jpg?imgmax=800" width="580" height="388"></a> </p> <p> I have never had kadai paneer before but still heard about it and since it’s a dry side dish I was little hesitant to try it out as was afraid whether my hubby will like it or not <img style="border-bottom-style: none; border-left-style: none; border-top-style: none; border-right-style: none" class="smiley" alt="Sad smile" src="http://lh3.ggpht.com/-zV31x9bJuqw/UVkockervsI/AAAAAAAAEWQ/rDn8z6VKj7k/wlEmoticon-sadsmile%25255B2%25255D.png?imgmax=800"> as always he would love to have only thick gravies for roti’s or chapathi not the dry gravies.But since this time i bought paneer from cosco I was having huge paneer lying in my fridge and some how wanted to finish off. So I got the recipe from my sis . She use prepare to Menu Rani Chellam’s style which she learnt from her, when she went to her cookery class.So I was little confident that definitely it will turn out to be great but only thing is my hubby should like it.But after having it he said ok for this dry gravy side dish alone.Since he loved this one planning to slowly try other dry gravies also for roti’s.But this time I tried with parotta and turned out to be nice.In future coming posts planning to try lot more paneer recipes and post in my blog.So if no further delay let me go to kadai paneer.</p> <p> </p> <p><strong>Ingredients :</strong></p> <div class="CSSTableGenerator"> <table> <tbody> <tr> <td>Paneer</td> <td>200 gm </td></tr> <tr> <td>Capsicum </td> <td>2 nos cubes </td></tr> <tr> <td>Onion </td> <td>2 nos </td></tr> <tr> <td>Tomato </td> <td>3 finely chopped </td></tr> <tr> <td>Curd </td> <td>1 cup </td></tr> <tr> <td>Red chillie powder </td> <td>3/4th tsp </td></tr> <tr> <td>Dhania powder </td> <td>2 tsp </td></tr> <tr> <td>Kasoori methi </td> <td>1 tsp </td></tr> <tr> <td>Kadai paneer masala </td> <td>2 tsp </td></tr> <tr> <td>Garam masala powder</td> <td>1 tsp </td></tr> <tr> <td>Ginger garlic paste </td> <td>1 tsp </td></tr> <tr> <td>Salt </td> <td>Req</td></tr></tbody></table></div><br> <p><strong>Kadai Paneer Masala(roast and powder) :</strong></p> <div class="CSSTableGenerator"> <table> <tbody> <tr> <td>Dhania</td> <td>1tbsp </td></tr> <tr> <td>Pepper</td> <td>1/2 tsp </td></tr> <tr> <td>Red chillies </td> <td>6 nos </td></tr> <tr> <td>Fenugreek seeds </td> <td>1/2 tsp </td></tr> <tr> <td>Cinnamon</td> <td>1inch piece </td></tr> <tr> <td>Cumin seeds</td> <td>1/2 tsp </td></tr></tbody></table></div><br> <p><strong>Seasoning :</strong></p> <div class="CSSTableGenerator"> <table> <tbody> <tr> <td>Butter </td> <td>1 tbsp </td></tr> <tr> <td>Bayleaves </td> <td>2 </td></tr></tbody></table></tbody></div><br> <p><br> </p> <p>1. Roast the items and powder them in the blender/mixie which is given under kadai paneer masala.</p> <p> </p> <p><a href="http://lh3.ggpht.com/-SNyXFsgV6LQ/UVkodUdQ5WI/AAAAAAAAEWc/JMxnyYJf6kU/s1600-h/powder%25255B4%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" class="steps" title="powder" border="0" alt="powder" src="http://lh5.ggpht.com/-k6USw15Tir0/UVkodvOZZ2I/AAAAAAAAEWg/bt597hRjgOg/powder_thumb%25255B1%25255D.jpg?imgmax=800" width="354" height="237"></a></p> <p> </p> <p>2. Add few teaspoons of oil in a wok,saute the capscicum and paneer and set aside.</p> <p> </p> <p><a href="http://lh4.ggpht.com/-iHRJ_nKRFxI/UVkoeAumERI/AAAAAAAAEWs/u0rELS5qYKk/s1600-h/saute%252520paneer%25255B4%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" class="steps" title="saute paneer" border="0" alt="saute paneer" src="http://lh4.ggpht.com/-ER6Waw2kOrM/UVkoely0hzI/AAAAAAAAEW0/EFmxvCxJIMA/saute%252520paneer_thumb%25255B1%25255D.jpg?imgmax=800" width="354" height="237"></a></p> <p> </p> <p>3.Now do the seasoning given in the sesoning column and fry onions till they turn transculent.</p> <p> </p> <p><a href="http://lh6.ggpht.com/-XUh9deTlRmI/UVkofAtoThI/AAAAAAAAEW8/Nt6dEflQVU0/s1600-h/saute%252520onion%25255B4%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" class="steps" title="saute onion" border="0" alt="saute onion" src="http://lh6.ggpht.com/-EirClP7rADg/UVkofm5mbHI/AAAAAAAAEXA/7PLZwoXi3EY/saute%252520onion_thumb%25255B1%25255D.jpg?imgmax=800" width="354" height="237"></a></p> <p>4. Then add the tomato and fry till it turns mushy.</p> <p> </p> <p> </p> <p><a href="http://lh3.ggpht.com/-nfUke1IqShI/UVkof3-mxqI/AAAAAAAAEXM/T7G8WkRwQt0/s1600-h/tomato%25255B4%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" class="steps" title="tomato" border="0" alt="tomato" src="http://lh5.ggpht.com/-wRQjGSAY7_k/UVkogqzJPBI/AAAAAAAAEXQ/9l7TgsTv9vk/tomato_thumb%25255B1%25255D.jpg?imgmax=800" width="354" height="237"></a></p> <p> </p> <p>5. Once the onions turns mush add the dry powders along with the grind powder and salt.</p> <p> </p> <p><a href="http://lh5.ggpht.com/-SHuWeYT0eyM/UVkohLrH9UI/AAAAAAAAEXY/U_5a-vGKdnQ/s1600-h/dry%252520powders%25255B4%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" class="steps" title="dry powders" border="0" alt="dry powders" src="http://lh3.ggpht.com/-wUm3ZA-UkKo/UVkohaZ8-QI/AAAAAAAAEXg/-8R9aMGC2bQ/dry%252520powders_thumb%25255B1%25255D.jpg?imgmax=800" width="354" height="237"></a></p> <p> </p> <p>6. Now churn the curd and add to the other ingredients in the wok.</p> <p> </p> <p><a href="http://lh6.ggpht.com/-mJPief08z_g/UVkoh6XBsmI/AAAAAAAAEXs/HgqZtmS4TT4/s1600-h/curd%25255B4%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" class="steps" title="curd" border="0" alt="curd" src="http://lh4.ggpht.com/-wZ-0KntCggM/UVkoiemdMoI/AAAAAAAAEXw/PVucBJyYT_0/curd_thumb%25255B1%25255D.jpg?imgmax=800" width="354" height="237"></a></p> <p> </p> <p>7.Once the curd is nicely mixed add the sauted paneer and capsicum.</p> <p> </p> <p><a href="http://lh3.ggpht.com/-bcvI5F9vS4g/UVkoi0OeZDI/AAAAAAAAEX8/Rzx7stDfP-w/s1600-h/add%252520paneer%25255B4%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" class="steps" title="add paneer" border="0" alt="add paneer" src="http://lh5.ggpht.com/-IXcHEkfegK4/UVkojddaUZI/AAAAAAAAEYA/7tm3lYYX5Z4/add%252520paneer_thumb%25255B1%25255D.jpg?imgmax=800" width="354" height="237"></a></p> <p> </p> <p>8. Mix everything well so that paneer and capsicum is well coated with the dry powder and mixes nicely with the other ingredients .</p> <p> </p> <p><a href="http://lh5.ggpht.com/-__WnJ_b3waA/UVkojg1ZN7I/AAAAAAAAEYI/-PFJ_VrsXkc/s1600-h/mix%252520well%25255B4%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" class="steps" title="mix well" border="0" alt="mix well" src="http://lh4.ggpht.com/-7KojoHUwHRM/UVkokPiKgII/AAAAAAAAEYQ/49rSYCOkjj0/mix%252520well_thumb%25255B1%25255D.jpg?imgmax=800" width="354" height="237"></a></p> <p> </p> <p>9.Serve hot with any kind of rotis/phulkas.I served with parotta.</p> <p><a href="http://lh4.ggpht.com/-80ZHjS_JBrM/UVkokjH0x6I/AAAAAAAAEYc/FPdE6iQmy6w/s1600-h/kadai%252520paneer%25255B12%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" class="steps" title="kadai paneer" border="0" alt="kadai paneer" src="http://lh5.ggpht.com/-JoXKTdfEX04/UVkolCLLglI/AAAAAAAAEYg/wcmF7KPL8P4/kadai%252520paneer_thumb%25255B6%25255D.jpg?imgmax=800" width="354" height="252"></a></p> <p> </p> <p><strong>Notes :</strong></p> <p>1. Don’t put the entire kadai paneer masala powder.Just go along with the measurements given and reserve the rest of the powder.</p> <p>2. I added less spice powder as the powder I’m using is too hot.So adjust according to the taste.</p> <p>3. Churning the curd give nice look which I didn’t do.</p> <p>4. While sauting capsicum have to take care to retain the crunchiness.</p> <p> </p> <div style="padding-bottom: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; float: none; padding-top: 0px" id="scid:0767317B-992E-4b12-91E0-4F059A8CECA8:de8fbe62-5245-4487-ac97-452615e270fc" class="wlWriterEditableSmartContent">Technorati Tags: <a href="http://technorati.com/tags/Kadi+Paneer+Recipe" rel="tag">Kadi Paneer Recipe</a>,<a href="http://technorati.com/tags/Indain+kadai+paneer+recipe" rel="tag">Indain kadai paneer recipe</a>,<a href="http://technorati.com/tags/Vegetarian+Kadai+Paneer+recipe" rel="tag">Vegetarian Kadai Paneer recipe</a>,<a href="http://technorati.com/tags/Vegetarian+recipes" rel="tag">Vegetarian recipes</a>,<a href="http://technorati.com/tags/Side+dish+for+rotis+or+chapathis" rel="tag">Side dish for rotis or chapathis</a>,<a href="http://technorati.com/tags/Side+dish+varieties" rel="tag">Side dish varieties</a>,<a href="http://technorati.com/tags/Indian+side+dish+varieties" rel="tag">Indian side dish varieties</a>,<a href="http://technorati.com/tags/Paneer+recipes." rel="tag">Paneer recipes.</a></div> <p> </p> <p>I’m very happy to receive my second liebster award from <a href="http://priyas-virundhu.blogspot.co.uk/p/awards.html">Priya's</a> space.Thank you Priya for passing me the award and glad to receive the award from you.</p> <p> </p> <p><a href="http://lh5.ggpht.com/-mP8x6Rl_N_M/UVkolQGCm1I/AAAAAAAAEYo/3QGC6k6fBI4/s1600-h/the-liebster-award2%25255B4%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="the-liebster-award2" border="0" alt="the-liebster-award2" src="http://lh5.ggpht.com/-3_BeHDKOagM/UVkol4R4nGI/AAAAAAAAEY0/9Hisuft7dFU/the-liebster-award2_thumb%25255B2%25255D.jpg?imgmax=800" width="254" height="254"></a></p> Sudha Sabarishhttp://www.blogger.com/profile/09225081545948755589noreply@blogger.com11tag:blogger.com,1999:blog-6320253900430892624.post-24832310321865415202013-03-18T22:38:00.001-07:002013-03-18T22:41:20.102-07:00Semiya |Vermicelli Upma<p><a href="http://lh5.ggpht.com/-xBoxbD16MPs/UUf51R7swVI/AAAAAAAAET0/1czIwNFOkJY/s1600-h/semiya-upma4.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" class="steps" title="semiya upma" border="0" alt="semiya upma" src="http://lh5.ggpht.com/-GE6STncggfQ/UUf513xi0aI/AAAAAAAAET8/gvHi9FzdUXg/semiya-upma_thumb1.jpg?imgmax=800" width="576" height="385"></a></p> <p> </p> <p> </p> <p>Upmas are my favorite among breakfast recipes .Love to <img style="border-bottom-style: none; border-left-style: none; border-top-style: none; border-right-style: none" class="smiley" alt="Red heart" src="http://lh3.ggpht.com/-SiI4qaumja0/UUf52La7vEI/AAAAAAAAEUE/eicM4lgi55o/wlEmoticon-redheart2.png?imgmax=800"> have all kind of varieties in upma.I have heard from many friends during my school days that they hate upma don’t why.Even till now I use to think why many people don’t like upma but not able to find the answer till now.If any one knew the answer let me know as I’m too eager to know.For me upma means vegetable recipes.Without vegetables I don’t cook upma.For me it’s a must or atleast onion and potato.Since we are adding vegetables it’s a healthy lunch ideas too.Now a days started preparing upma in microwave and very soon will post that version too.In semiya I love to prepare upma, biriyani and curd biriyani.Just love it to the core.Will love to have any time of the day.When ever I prepare upma I will make a point to prepare little more extra and have it any time whenever I feel hungry during the day.According to me preparing upma for breakfast is a nice breakfast idea .Now moving on to the recipe.</p> <p> </p> <p><strong>Ingredients :</strong></p> <div class="CSSTableGenerator"> <table> <tbody> <tr> <td>Vermicelli/Semiya</td> <td>2 cups </td></tr> <tr> <td>Onion </td> <td>1 no </td></tr> <tr> <td>Mixed veggies</td> <td>1 cup </td></tr> <tr> <td>Green chillies </td> <td>3-4 nos </td></tr> <tr> <td>Water </td> <td>2 cups </td></tr> <tr> <td>Salt </td> <td>Req </td></tr></tbody></table></div> <p><strong></strong> </p> <p><strong>Seasoning :</strong></p> <div class="CSSTableGenerator"><tbody> <table> <tbody> <tr> <td>oil </td> <td>1 1/2 tbsp </td></tr> <tr> <td>Mustard seeds </td> <td>1 tsp </td></tr> <tr> <td>Channa dal </td> <td>1 tsp </td></tr> <tr> <td>Urad dal </td> <td>1/2 tsp </td></tr> <tr> <td>Curry leaves</td> <td>Req </td></tr></tbody></table></tbody></div> <p><strong>Method :</strong></p> <p>1. Take little ghee in your palm and mix with the vermicelli then dry roast the vermicelli.</p> <p><a href="http://lh5.ggpht.com/-4TJcEO_TNUY/UUf52xDCVaI/AAAAAAAAEUM/btzJvSa_W0I/s1600-h/IMG_1703%25255B4%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" class="steps" title="IMG_1703" border="0" alt="IMG_1703" src="http://lh5.ggpht.com/-gkulNGGKjDE/UUf53EmJaWI/AAAAAAAAEUU/UuJjxYyZqF0/IMG_1703_thumb%25255B1%25255D.jpg?imgmax=800" width="348" height="233"></a></p> <p>2. In a wok pour oil do the seasoning and add the onion,fry till transparent.</p> <p><a href="http://lh6.ggpht.com/-NwjGob6N67Y/UUf53pxAnPI/AAAAAAAAEUc/cIodma-UxZs/s1600-h/sauted%252520onion%25255B4%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" class="steps" title="sauted onion" border="0" alt="sauted onion" src="http://lh3.ggpht.com/-BOqXjcFXzkU/UUf531gU39I/AAAAAAAAEUk/mdzsQ4-1tLw/sauted%252520onion_thumb%25255B1%25255D.jpg?imgmax=800" width="348" height="233"></a></p> <p>3. Then add the chopped veggies and cook till tender.</p> <p><a href="http://lh6.ggpht.com/-is27pzO_Tsk/UUf5419fsWI/AAAAAAAAEUs/rzq6jmoxPO0/s1600-h/sauted%252520veggies%25255B4%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" class="steps" title="sauted veggies" border="0" alt="sauted veggies" src="http://lh3.ggpht.com/-kiC_dN15pGw/UUf55BTLwII/AAAAAAAAEU0/ywYaiKdPc6A/sauted%252520veggies_thumb%25255B1%25255D.jpg?imgmax=800" width="348" height="233"></a></p> <p>4. Now pour the water and allow it to boil nicely.\</p> <p><a href="http://lh6.ggpht.com/-hTw-WYTAFlo/UUf55jiQVHI/AAAAAAAAEU8/0Zc5gBh2UZs/s1600-h/water%252520boiling%25255B4%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" class="steps" title="water boiling" border="0" alt="water boiling" src="http://lh5.ggpht.com/-9JnSLQ8g33M/UUf557EOFKI/AAAAAAAAEVE/Gv7Wl69jt78/water%252520boiling_thumb%25255B1%25255D.jpg?imgmax=800" width="348" height="233"></a></p> <p>5. Then add the vermicelli mix nicely and close with the lid.every 2-3 min’s once open the lid and mix the upma nicely.Repeat the process for atleast 4 times.</p> <p><a href="http://lh6.ggpht.com/-QLl175qNQvk/UUf56KLe0EI/AAAAAAAAEVM/peGDmqnKBj4/s1600-h/mix%252520upma%25255B4%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" class="steps" title="mix upma" border="0" alt="mix upma" src="http://lh4.ggpht.com/-HxHm9A5-0QU/UUf56lfmWdI/AAAAAAAAEVU/yPzOF00P2i0/mix%252520upma_thumb%25255B1%25255D.jpg?imgmax=800" width="348" height="233"></a></p> <p>6. Vermicelli upma is ready to serve hot.</p> <p><a href="http://lh5.ggpht.com/-KD5qnzG-bJw/UUf57ECJDiI/AAAAAAAAEVc/gwSSA3V4ZRc/s1600-h/IMG_1745.CR2%25255B4%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" class="steps" title="IMG_1745.CR2" border="0" alt="IMG_1745.CR2" src="http://lh3.ggpht.com/-YhHifDfFD_k/UUf57Y0e05I/AAAAAAAAEVk/qKWGdwQWQeI/IMG_1745.CR2_thumb%25255B1%25255D.jpg?imgmax=800" width="348" height="233"></a></p> <p> </p> <p><strong>Notes :</strong></p> <p>1. I followed the water ratio mentioned in MB’s cookbook.</p> <p>2. While measuring the vermicelli don’t crush too much.Crush lightly.</p> <p>3. Can add veggies of your choice.I added carrot,potato and beans.</p> <p>4. The color of vermicelli I’m getting here is brown,hence my upma is also brown in color.</p> <div style="padding-bottom: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; float: none; padding-top: 0px" id="scid:0767317B-992E-4b12-91E0-4F059A8CECA8:95a4b3b0-36fc-4377-ab68-e36ee6de777c" class="wlWriterEditableSmartContent">Technorati Tags: <a href="http://technorati.com/tags/Vermicelli+Upma" rel="tag">Vermicelli Upma</a>,<a href="http://technorati.com/tags/Semiya+Upma" rel="tag">Semiya Upma</a>,<a href="http://technorati.com/tags/Breakfast+Ideas" rel="tag">Breakfast Ideas</a>,<a href="http://technorati.com/tags/Healthy+lunch+ideas" rel="tag">Healthy lunch ideas</a>,<a href="http://technorati.com/tags/Dinner+Menu" rel="tag">Dinner Menu</a>,<a href="http://technorati.com/tags/Vermicelli+Recipes" rel="tag">Vermicelli Recipes</a>,<a href="http://technorati.com/tags/Semiya+Recipes" rel="tag">Semiya Recipes</a>,<a href="http://technorati.com/tags/Vegetable+Recipes" rel="tag">Vegetable Recipes</a>,<a href="http://technorati.com/tags/Upma+varieties." rel="tag">Upma varieties.</a></div> <p> </p> <p>I’m very happy and super excited to receive my first blog award <strong>“LIEBSTER AWARD”.</strong>This award was passed to me by Pavithra.R of <a href="http://secondattemptinblogging.blogspot.in/2013/03/my-first-ever-blog-award-liebster-award_15.html">Secondattemptinblogging</a>.Thanks a lot Pavithra for passing me this award.I would like to pass over this award to all the budding bloggers and I’m sure everyone deserves this.</p> <p> </p> <p><a href="http://lh3.ggpht.com/-49N1mMUkEMs/UUf57xzkWJI/AAAAAAAAEVs/JkmZtDH3ztM/s1600-h/1st%252520award%25255B3%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="1st award" border="0" alt="1st award" src="http://lh5.ggpht.com/-y6zFV_GkhI8/UUf58OixaJI/AAAAAAAAEV0/VT3FTjHatx4/1st%252520award_thumb%25255B1%25255D.jpg?imgmax=800" width="254" height="252"></a></p> Sudha Sabarishhttp://www.blogger.com/profile/09225081545948755589noreply@blogger.com15tag:blogger.com,1999:blog-6320253900430892624.post-37946986133596360972013-03-10T22:09:00.000-07:002013-03-10T22:30:39.774-07:00Mullangi Pulav | Daikon Pulav | Radish Pulav | Easy one pot meal<br><p><a href="http://lh5.ggpht.com/-cTsxWHqdgww/UT1mY2ikK8I/AAAAAAAAERU/90ZJWEs1EMA/s1600-h/IMG_1694%25255B15%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" class="steps" title="Mullangi pulav" border="0" alt="Mullangi pulav" src="http://lh3.ggpht.com/-q5LpPwIezAk/UT1mZqJnPUI/AAAAAAAAERc/3yfMHjYmz9M/IMG_1694_thumb%25255B9%25255D.jpg?imgmax=800" width="572" height="383"></a></p> <p> </p> <p> Mullangi pulav or mullangi sadam what ever we call is the one of yummiest rice recipes in vegetarian recipes and moreover a vegan option too,that I have ever tasted till now.I got the recipe from a cookery book which came as a attachement with a magazine and tried and got a big thumps up <img style="border-bottom-style: none; border-left-style: none; border-top-style: none; border-right-style: none" class=" smiley wlEmoticon wlEmoticon-thumbsup" alt="Thumbs up" src="http://lh3.ggpht.com/-D6350C5f9L4/UT1mZ_xmYmI/AAAAAAAAERk/fEz2sfVB7c8/wlEmoticon-thumbsup2.png?imgmax=800"> from my entire family i.e from my mom,aunt,sis,cousin and sil after they tried hearing from me.What else I need apart from this .That too from my dad.I need to say about my dad,he won’t praise or say a dish too be good unless the dish is super good.When he himself told that the rice in really good and can have frequently I was really happy and don’t have words to tell about it <img style="border-bottom-style: none; border-left-style: none; border-top-style: none; border-right-style: none" class="smiley wlEmoticon wlEmoticon-partysmile" alt="Party smile" src="http://lh4.ggpht.com/-ialbl-mHt1c/UT1maQGZEZI/AAAAAAAAERs/WQQsgKFePEM/wlEmoticon-partysmile2.png?imgmax=800">.My hubby who use to run a mile if I say radish as he hate the smell and because of it till now only once I have done radish sambar coz I wanted to have.But this time when I prepared this rice and gave he had silently without telling anything.I was surprised and rather confused why he’s not telling any thing.The same day night he was asking me, again when you will prepare this rice as I want it frequently.I was shocked and surprised <img style="border-bottom-style: none; border-left-style: none; border-top-style: none; border-right-style: none" class="smiley wlEmoticon wlEmoticon-surprisedsmile" alt="Surprised smile" src="http://lh3.ggpht.com/-CKne2Akhm6Q/UT1ma2fiM0I/AAAAAAAAER0/-AIGDbCXZ1E/wlEmoticon-surprisedsmile2.png?imgmax=800"> and can’t believe myself.A person who hates radish to the core is asking me do it again.OMG that much tasty was the rice.</p> <p> So I’m damn sure who ever hates radish definitely they will love this rice a lot.This is a fail proof recipe I can say.This is one among easy recipes for rice and would recommend this strongly and the best way of having radish too.So now onwards I think making the kids and even adults to have radish is very easy and one more one pot meals and a easy lunch box recipe too.</p> <p> </p> <p><strong>Ingredients :</strong></p> <div class="CSSTableGenerator"> <table> <tbody> <tr> <td>Cooked rice 1 1/4 cup </td> <td>1 bunch </td></tr> <tr> <td>Grated mullangi or radish or mooli </td> <td>1 cup </td></tr> <tr> <td>Onion </td> <td>1 no chopped </td></tr> <tr> <td>Tomato </td> <td>1 big sized chopped </td></tr> <tr> <td>Ginger garlic paste</td> <td>1 tsp </td></tr> <tr> <td>Turmeric powder</td> <td>1/8 tsp </td></tr> <tr> <td>Mint leaves</td> <td>5-10 nos </td></tr> <tr> <td>Coriander leaves </td> <td>1 fist </td></tr> <tr> <td>Salt </td> <td>Req </td></tr></tbody></table></tbody></div><br> <p><strong>Grind To Paste :</strong></p> <div class="CSSTableGenerator"> <table> <tbody> <tr> <td>Cinnamon </td> <td>1" piece </td></tr> <tr> <td>Fennel seeds </td> <td>1/2 tsp </td></tr> <tr> <td>Green chillies </td> <td>3 nos </td></tr></tbody></table></div><br> <p><strong>Seasoning :</strong></p> <div class="CSSTableGenerator"> <table> <tbody> <tr> <td>Oil </td> <td>1tbsp </td></tr> <tr> <td>Ghee </td> <td>1 tbsp </td></tr> <tr> <td>Cumin seeds </td> <td>1/2 tsp </td></tr></tbody></table></tbody></div><br> <p><strong></strong> </p> <p><strong>Method :</strong></p> <p>1. In a wok do the seasoning and add the chopped onions,ginger garlic paste and fry for few seconds.</p> <p><a href="http://lh6.ggpht.com/-BcEJFVlTTWA/UT1mba2bOBI/AAAAAAAAER8/88LvwHQSXrU/s1600-h/IMG_1599%25255B4%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" class="steps" title="saute onion" border="0" alt="saute onion" src="http://lh6.ggpht.com/--HZm79iy3lI/UT1mbjvu3XI/AAAAAAAAESE/Uh33HGSK43s/IMG_1599_thumb%25255B1%25255D.jpg?imgmax=800" width="344" height="231"></a></p> <p>2. Now add the chopped tomato,required salt and fry only few seconds and not mushy.</p> <p><a href="http://lh5.ggpht.com/-zbV3lm3zB3Q/UT1mcmvBXTI/AAAAAAAAESM/P_npkaDhEJA/s1600-h/IMG_1604%25255B4%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" class="steps" title="add chopped tomato" border="0" alt="add chopped tomato" src="http://lh4.ggpht.com/-O1gNXay-zcg/UT1mdAaa-zI/AAAAAAAAESU/aRZIpw2t1Rk/IMG_1604_thumb%25255B1%25255D.jpg?imgmax=800" width="344" height="231"></a></p> <p>3. Now add the turmeric powder and the ground paste and sauté.</p> <p><a href="http://lh3.ggpht.com/-GWMYOGZcai0/UT1mdn6XuyI/AAAAAAAAESc/bWSitDVr92A/s1600-h/IMG_1609%25255B4%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" class="steps" title="ground paste" border="0" alt="ground paste" src="http://lh6.ggpht.com/-oOmqCMlkX04/UT1mfLrIZ2I/AAAAAAAAESk/ojH4eQT329Q/IMG_1609_thumb%25255B1%25255D.jpg?imgmax=800" width="344" height="231"></a></p> <p>4. Its time to add the grated radish and sauté well and allow to boil nicely till raw smell leaves.For me it took 15-20mins and need not add any water as the onion,tomato and of course radish also use to leave water.</p> <p><a href="http://lh6.ggpht.com/-O1-rtjEeGdg/UT1mfkj255I/AAAAAAAAESs/h8zO3bR-XB4/s1600-h/IMG_1619%25255B4%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" class="steps" title="grated radish" border="0" alt="grated radish" src="http://lh3.ggpht.com/-U_7Ilk_EWyE/UT1mgFmZvCI/AAAAAAAAES0/dGrsmsAlOBc/IMG_1619_thumb%25255B1%25255D.jpg?imgmax=800" width="344" height="231"></a></p> <p>5. Now add the chopped mint leaves and fry.I use dried mint leaves(for that see the notes).</p> <p><a href="http://lh3.ggpht.com/-C2Ncb8Oz_3U/UT1mgvLf2-I/AAAAAAAAES8/bMbgNGrStac/s1600-h/IMG_1622%25255B4%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" class="steps" title="mint leaves" border="0" alt="mint leaves" src="http://lh4.ggpht.com/-GijGxgs05NU/UT1mhFWqDmI/AAAAAAAAETE/Vj7FP30yjrU/IMG_1622_thumb%25255B1%25255D.jpg?imgmax=800" width="344" height="231"></a></p> <p>6. Now finally add the cooked rice and give a quick stir.If interested can add chopped coriander leaves at this stage.</p> <p><a href="http://lh5.ggpht.com/-cMz6Hpdp81E/UT1mhofhc5I/AAAAAAAAETM/0O_yDXgGEAA/s1600-h/IMG_1630%25255B4%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" class="steps" title="cooked rice" border="0" alt="cooked rice" src="http://lh4.ggpht.com/-WJXFm2fYkgg/UT1miXQtcqI/AAAAAAAAETU/lW8zoSJZLIU/IMG_1630_thumb%25255B1%25255D.jpg?imgmax=800" width="344" height="231"></a></p> <p>7. Tasty,yummy and delicious radish pulav is ready.Serve hot with any kind of raita.</p> <p><a href="http://lh3.ggpht.com/-rtsdjr_kv-M/UT1mi9Lm8pI/AAAAAAAAETc/AQphZN7n0W8/s1600-h/IMG_1662%25255B4%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" class="steps" title="serve with raita" border="0" alt="serve with raita" src="http://lh3.ggpht.com/-P7OqcLx0sOw/UT1mjVcc6pI/AAAAAAAAETk/Y-266AYig1o/IMG_1662_thumb%25255B1%25255D.jpg?imgmax=800" width="344" height="231"></a></p> <p> </p> <p><strong>Notes :</strong></p> <p>1. After grating radish don’t squeeze and remove the water as the entire thing has to be cooked in the water which radish leaves.</p> <p>2. Using fresh radish is recommended.</p> <p>3. Very very important to cook till the raw smell of radish leaves.</p> <p>4. Adjust the quantity of items given under to grind column according to taste.But shouldn’t be less than the given measurements.</p> <p>5. Don’t fry the onion and tomato till too mushy.</p> <p>6. Since I get mint leaves only when I go to indian stores,I use to wash the fresh mint leaves,pat dry on a kitchen towel and then microwave for few min’s till its dried.Then will store in a zip lock cover and will use when ever required.So this way whenever I want I can use mint leaves and no way of mint leaves getting wasted if not used in few days of buying.</p> <p>7. Quantity of cooked rice may vary.So after adding one cup,if further required add 1/4 cup or can just skip off.</p> <p>8. Adding ghee gives a nice flavor to the rice and also helpful for remove the raw smell of radish.</p> <p> </p> <div style="padding-bottom: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; float: none; padding-top: 0px" id="scid:0767317B-992E-4b12-91E0-4F059A8CECA8:dfeff9d5-0a64-4af6-b965-50947a6d2041" class="wlWriterEditableSmartContent">Technorati Tags: <a href="http://technorati.com/tags/Mullangi+Pulav" rel="tag">Mullangi Pulav</a>,<a href="http://technorati.com/tags/Mooli+Pulav" rel="tag">Mooli Pulav</a>,<a href="http://technorati.com/tags/Radish+Pulav" rel="tag">Radish Pulav</a>,<a href="http://technorati.com/tags/Daikon+Pulav" rel="tag">Daikon Pulav</a>,<a href="http://technorati.com/tags/Mooli+Recipes" rel="tag">Mooli Recipes</a>,<a href="http://technorati.com/tags/Vegetarian+Rice+Recipes" rel="tag">Vegetarian Rice Recipes</a>,<a href="http://technorati.com/tags/Veg+Rice+Recipes" rel="tag">Veg Rice Recipes</a>,<a href="http://technorati.com/tags/Mullangi+Recips" rel="tag">Mullangi Recips</a>,<a href="http://technorati.com/tags/Daikon+Recipes" rel="tag">Daikon Recipes</a>,<a href="http://technorati.com/tags/Radish+Recipes" rel="tag">Radish Recipes</a>,<a href="http://technorati.com/tags/Easy+Veg+Rice+Recipes" rel="tag">Easy Veg Rice Recipes</a>,<a href="http://technorati.com/tags/Easy+Rice+Recipes" rel="tag">Easy Rice Recipes</a>,<a href="http://technorati.com/tags/Pulav+varieties" rel="tag">Pulav varieties</a>,<a href="http://technorati.com/tags/Easy+Pulav+recipes" rel="tag">Easy Pulav recipes</a>,<a href="http://technorati.com/tags/Easy+Pulav+Varieties" rel="tag">Easy Pulav Varieties</a></div> Sudha Sabarishhttp://www.blogger.com/profile/09225081545948755589noreply@blogger.com22tag:blogger.com,1999:blog-6320253900430892624.post-54749800968551989722013-03-04T19:07:00.000-08:002013-03-04T19:38:14.065-08:00Vendakai Pachadi | Okra Gravy | Ladiesfinger Curry<p><a href="http://lh4.ggpht.com/-eU5HI_m5Qmo/UTVhIv4Yq2I/AAAAAAAAEPM/KGDJN53FMhE/s1600-h/IMG_13867.jpg"><img class="steps" style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="vendakai pachadi" border="0" alt="vendakai pachadi" src="http://lh5.ggpht.com/-3NJxaUTKTWk/UTVhJJVbrEI/AAAAAAAAEPU/hBX2p5hm5kU/IMG_1386_thumb1.jpg?imgmax=800" width="568" height="380"></a></p> <p> </p> <p> Regular followers of my blog will surely know that I’m trying and posting lot of gravies for rice mainly because my hubby always wants only kuzhambu varieties for rice than any variety rice. This pachadi is one of the tasty recipe which I used to prepare when ever I get nice fresh ladies finger and goes well with rice .I use to prepare only very few dishes using ladies finger i.e morekuzhambu and stir fry.This is the one such recipe of my mom’s which I love<img style="border-bottom-style: none; border-left-style: none; border-top-style: none; border-right-style: none" class="smiley wlEmoticon wlEmoticon-smile" alt="Smile" src="http://lh4.ggpht.com/-0v9NKX_kQ_g/UTVhKrMA5jI/AAAAAAAAEPc/yfzoNpx47yk/wlEmoticon-smile%25255B2%25255D.png?imgmax=800"> and like a lot with ladies finger.When ever I see any other different recipes using ladies finger I feel like trying but don’t know why never tried <img style="border-bottom-style: none; border-left-style: none; border-top-style: none; border-right-style: none" class="smiley wlEmoticon wlEmoticon-sadsmile" alt="Sad smile" src="http://lh6.ggpht.com/-utZQbHjrzVg/UTVhLcTPzKI/AAAAAAAAEPk/quN02GkGWJU/wlEmoticon-sadsmile%25255B2%25255D.png?imgmax=800"> any thing though I get tempted a lot to try.Though I hate the sticky portion in ladies finger I love a lot to have anything and every thing with ladies finger as its one of my favorite vegetable.So thought of sharing you a different dish which my hubby loves a lot.</p> <p><strong>Ingredients :</strong></p> <div style="text-align: left" dir="ltr" class="CSSTableGenerator" trbidi="on"> <table> <tbody> <tr> <td>Ladies finger </td> <td> 150gms(app) </td></tr> <tr> <td>Tamrind pulp</td> <td>1 tbsp </td></tr> <tr> <td>Jaggery</td> <td>1/2 tsp </td></tr> <tr> <td>Salt </td> <td>Req </td></tr> <tr> <td>Water </td> <td>Req </td></tr></tbody></table></tbody></div><br> <p><strong>To Grind :</strong></p> <div style="text-align: left" dir="ltr" class="CSSTableGenerator" trbidi="on"> <table> <tbody> <tr> <td>Grated Coconut </td> <td>3 tbsp </td></tr> <tr> <td>Dhania </td> <td>1/2-3/4th tsp </td></tr> <tr> <td>Roasted gram </td> <td>2 1/2 tsp </td></tr> <tr> <td>Red chillies</td> <td>3-4 tsp </td></tr> <tr> <td>Turmeric powder</td> <td>1/4th tsp </td></tr></tbody></table></tbody></div><br> <p><strong>Seasoning :</strong></p> <div style="text-align: left" dir="ltr" class="CSSTableGenerator" trbidi="on"> <table> <tbody> <tr> <td>Oil </td> <td>1 tbsp </td></td> <tr> <td>Mustard seeds </td> <td>1/2 tsp </td></td> <tr> <td>Curry leaves </td> <td>Req </td></td></tr></tbody></table></tbody></div><br> <p> </p> <p><strong>Method :</strong></p> <p>1. Grind all the ingredients given under grinding column and set aside.</p> <p><a href="http://lh6.ggpht.com/-XmvflWyvZl4/UTVhL4F525I/AAAAAAAAEPs/SedkliMsbA8/s1600-h/IMG_13424.jpg"><img class="steps" style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="Grinding ingredients" border="0" alt="Grinding ingredients" src="http://lh6.ggpht.com/-CQ1KEZFV54E/UTVhMWP_veI/AAAAAAAAEP0/Y8VLTkBU534/IMG_1342_thumb1.jpg?imgmax=800" width="340" height="228"></a></p> <p>2. Now chop the ladies finger,pour oil in a wok do the seasoning and add the chopped ladies finger.</p> <p><a href="http://lh4.ggpht.com/-cIAo0FnX0SM/UTVhNMZyFuI/AAAAAAAAEP8/umeIwgimwFw/s1600-h/IMG_13434.jpg"><img class="steps" style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="Seasoning and chopped ladies finger" border="0" alt="Seasoning and chopped ladies finger" src="http://lh6.ggpht.com/-gngIK15bc34/UTVhNh86cUI/AAAAAAAAEQE/U-A8HH1UpT8/IMG_1343_thumb1.jpg?imgmax=800" width="340" height="228"></a></p> <p>3. Fry till the stickiness leaves and the ladies finger is fried and reduced in volume.</p> <p><a href="http://lh5.ggpht.com/-YXTGGsP-4Bk/UTVhOJur80I/AAAAAAAAEQM/L_sXldRHI8U/s1600-h/IMG_13504.jpg"><img class="steps" style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="Ladies finger reduced in volume" border="0" alt="Ladies finger reduced in volume" src="http://lh4.ggpht.com/-BpRMUfwDrC0/UTVhOtjkPbI/AAAAAAAAEQU/pYvTbKR4FuM/IMG_1350_thumb1.jpg?imgmax=800" width="340" height="228"></a></p> <p>4. Now add the ground paste,tamrind pulp,jaggery,salt and enough water and allow to boil.</p> <p><a href="http://lh3.ggpht.com/-tk5DilUWANM/UTVhPUzkQ3I/AAAAAAAAEQc/Q5YtosNhnEo/s1600-h/IMG_13544.jpg"><img class="steps" style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="Add ground paste" border="0" alt="Add ground paste" src="http://lh3.ggpht.com/-uN3GhO7KN5w/UTVhP05Sq5I/AAAAAAAAEQk/WZfAlNjpcDs/IMG_1354_thumb1.jpg?imgmax=800" width="340" height="228"></a></p> <p>5. It has to boil nicely till the raw smell leaves and the water is absorbed .</p> <p><a href="http://lh3.ggpht.com/-FJffi-5afTw/UTVhQcyENBI/AAAAAAAAEQs/ESEn3xRadmQ/s1600-h/IMG_13614.jpg"><img class="steps" style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="Add water" border="0" alt="Add water" src="http://lh3.ggpht.com/-o-2qybCamrA/UTVhRMudsJI/AAAAAAAAEQ0/xZ_mT1L_k1c/IMG_1361_thumb1.jpg?imgmax=800" width="340" height="228"></a></p> <p>6. Once the gravy becomes thick put off the fire and serve hot with rice and ghee.</p> <p><a href="http://lh4.ggpht.com/-qSgj9JilSVo/UTVhRgG8cLI/AAAAAAAAEQ8/1Uj5I0JkYPk/s1600-h/IMG_13804.jpg"><img class="steps" style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="Gravy becomes thick" border="0" alt="Gravy becomes thick" src="http://lh5.ggpht.com/-7QjD0QCYvrs/UTVhSEOPA-I/AAAAAAAAERE/bbMeZOfMGYs/IMG_1380_thumb1.jpg?imgmax=800" width="340" height="228"></a></p> <p> </p> <p><strong>Notes :</strong></p> <p>1. Adjust the tamrind ,jaggery and red chillies according to the taste.</p> <p>2. Best is when served hot.</p> <div style="padding-bottom: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; float: none; padding-top: 0px" id="scid:0767317B-992E-4b12-91E0-4F059A8CECA8:975b5721-43c3-455a-8440-3a32cd2bb483" class="wlWriterEditableSmartContent">Technorati Tags: <a href="http://technorati.com/tags/Vendakai+Pachadi" rel="tag">Vendakai Pachadi</a>,<a href="http://technorati.com/tags/Ladiesfinger+semidry+gravy" rel="tag">Ladiesfinger semidry gravy</a>,<a href="http://technorati.com/tags/Okra+semidry+gravy" rel="tag">Okra semidry gravy</a>,<a href="http://technorati.com/tags/Ladiesfinger+recipes" rel="tag">Ladiesfinger recipes</a>,<a href="http://technorati.com/tags/Okra+recipes" rel="tag">Okra recipes</a>,<a href="http://technorati.com/tags/Vendakai+recipes" rel="tag">Vendakai recipes</a>,<a href="http://technorati.com/tags/Easy+Vegrecipes" rel="tag">Easy Vegrecipes</a>,<a href="http://technorati.com/tags/Indian+Vegetarian+Recipes" rel="tag">Indian Vegetarian Recipes</a>,<a href="http://technorati.com/tags/vegrecipes" rel="tag">vegrecipes</a>,<a href="http://technorati.com/tags/Indian+Recipes" rel="tag">Indian Recipes</a></div> Sudha Sabarishhttp://www.blogger.com/profile/09225081545948755589noreply@blogger.com15tag:blogger.com,1999:blog-6320253900430892624.post-58780930696717789092013-02-25T21:25:00.000-08:002013-02-27T10:33:27.213-08:00Daal Palak or Simple Palak Sambar<div style="text-align: left" dir="ltr" trbidi="on"><a href="http://lh3.ggpht.com/-Mdihe9qi49U/US2iLqmbI8I/AAAAAAAAEOw/aIzKHsRvbd8/s1600-h/IMG_1457%25255B9%25255D.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="daal palak" border="0" alt="daal palak" src="http://lh3.ggpht.com/-MjdA4qtSjr0/US2iMQUkXbI/AAAAAAAAEO4/HOmFFZKWNrM/IMG_1457_thumb%25255B3%25255D.jpg?imgmax=800" width="564" height="377"></a><br> <br> Before marriage I had an opinion that daal wont taste good <img style="border-bottom-style: none; border-left-style: none; border-top-style: none; border-right-style: none" class="smiley wlEmoticon wlEmoticon-surprisedsmile" alt="Surprised smile" src="http://lh6.ggpht.com/-iXrRn4tBI9w/USxGNoCXcNI/AAAAAAAAEM0/FON6pVTfhWw/wlEmoticon-surprisedsmile%25255B2%25255D.png?imgmax=800"> and will be too blend without any spices and never tasted palak too as myself and dad we’re not too big fan’s of north indian items.So never tried daal or palak.But after marriage only I started having palak that too only palak paneer or aloo palak when we go restaurants.That’s how slowly slowly started liking palak and thought of giving a try at home.But myself being a very great fan of greens and love to have I daily in any form,started cooking palak as getting fresh greens is a big thing here.So when I was talking to my aunt regarding palak she told me try this dal palak or even can be said as simple palak sambar in her style.Once I tried it and got addicted to its taste since there’s enough tanginess and spice too.Though its simple and easy to make and can prepare in no time but the taste is too yummy <img style="border-bottom-style: none; border-left-style: none; border-top-style: none; border-right-style: none" class="smiley wlEmoticon wlEmoticon-smilewithtongueout" alt="Smile with tongue out" src="http://lh4.ggpht.com/-kHfWVQWXUpQ/USxGN3wkeHI/AAAAAAAAEM8/5UK5WtlyHJw/wlEmoticon-smilewithtongueout2.png?imgmax=800"> .Now a days started preparing this sambar frequently and became very big fan of daal palak or simple palak sambar.<br><br><strong>Ingredients :</strong><br> <div style="text-align: left" dir="ltr" class="CSSTableGenerator" trbidi="on"> <table> <tbody> <tr> <td>Palak </td> <td>1 bunch </td></tr> <tr> <td>Moong daal </td> <td>2 tbsp </td></tr> <tr> <td>Tomato </td> <td>1 medium sized </td></tr> <tr> <td>Onion </td> <td>1/2 finely chopped </td></tr> <tr> <td>Green chillies </td> <td>1-2 </td></tr> <tr> <td>Salt </td> <td>Req </td></tr></tbody></table></div><br><strong>Seasoning :</strong><br> <div style="text-align: left" dir="ltr" class="CSSTableGenerator" trbidi="on"> <table> <tbody> <tr> <td>Oil </td> <td>1 tbsp </td></tr> <tr> <td>Cumin seeds</td> <td>1/2 tsp </td></tr> <tr> <td>Red chillies </td> <td>2 nos </td></tr> <tr> <td>Garlic</td> <td>2-3 pods(crushed) </td></tr></tbody></table></div><br><strong>Method :</strong> 1. Cook daal seperately and set aside.Put the palak,tomato and green chillies in the cooker and cook upto 3 whistels. <a href="http://lh3.ggpht.com/-VkCxe0hInXI/USxGOkFcKaI/AAAAAAAAENE/zJaRD_L_Lq4/s1600-h/IMG_14044.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" class="steps" title="Raw Palak with Tomato" border="0" alt="" src="http://lh3.ggpht.com/-ahlJWOgz_B4/USxGO5ifzHI/AAAAAAAAENM/DaTHZ7ZdO_Q/IMG_1404_thumb1.jpg?imgmax=800" width="336" height="225"></a> <br>2.Once cooled down smash them with the hand or with potato masher and set aside.<br><br><a href="http://lh4.ggpht.com/-bEhApS2jtVo/USxGPe6uGtI/AAAAAAAAENU/jIz8icViA-E/s1600-h/IMG_14134.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" class="steps" title="Smashed Palak" border="0" alt="Smashed Palak" src="http://lh5.ggpht.com/-YwlXtVB_RbA/USxGP8-d4-I/AAAAAAAAENc/GwqZ9WU3ug0/IMG_1413_thumb1.jpg?imgmax=800" width="336" height="225"></a> <br>3. In a wok pour the oil and do the seasoning given under column and add the onions and saute little crunchy.<br><br><a class="steps" href="http://lh4.ggpht.com/-4gQzdXAuakg/USxGQOnbitI/AAAAAAAAENk/xZdt0PUbQDg/s1600-h/IMG_14174.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" class="steps" title="Seasoning" border="0" alt="Seasoning" src="http://lh5.ggpht.com/-UQq2jNLlJ6U/USxGQpESv_I/AAAAAAAAENs/jWDOlCNhg7c/IMG_1417_thumb1.jpg?imgmax=800" width="336" height="225"></a> <br>4. Now add the mashed palak,cooked daal ,required water and salt and boil nicely.<br><br><a class="steps" href="http://lh3.ggpht.com/-awo8-Dd6kNA/USxGQx7vUjI/AAAAAAAAEN0/aZFpXZO0Xts/s1600-h/IMG_14244.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" class="steps" title="Cooked dall" border="0" alt="Cooked dall" src="http://lh6.ggpht.com/-E36OhvQRL24/USxGRNpxw1I/AAAAAAAAEN8/MP3ubC95eBA/IMG_1424_thumb1.jpg?imgmax=800" width="336" height="225"></a> <br>5. Add required water and salt and allow it to boil nicely. <br><br><a class="steps" href="http://lh6.ggpht.com/-0kgyquhjfso/USxGRvYrZHI/AAAAAAAAEOE/pi3PpmnNP8E/s1600-h/IMG_14344.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" class="steps" title="boiled" border="0" alt="boiled" src="http://lh6.ggpht.com/-acRe9uWdPco/USxGR4COc2I/AAAAAAAAEOM/31nQmazRN2U/IMG_1434_thumb1.jpg?imgmax=800" width="336" height="225"></a> <br>6. Now serve with hot rice and ghee. <br><br><a class="steps" href="http://lh6.ggpht.com/-EoB9ejrlP-g/USxGSZj8w6I/AAAAAAAAEOU/ZZd5Nk7ySNo/s1600-h/IMG_14534.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" class="steps" title="Mouth Watering when served with Ghee and hot rice" border="0" alt="Mouth Watering when served with Ghee and hot rice" src="http://lh4.ggpht.com/-rL3LOBFykpU/USxGS__U7xI/AAAAAAAAEOc/ynhlJnwzqgY/IMG_1453_thumb1.jpg?imgmax=800" width="336" height="225"></a><br><br><strong>Notes :</strong><br><br>1. If want more tangy taste can even add tamarind pulp.<br>2. For spicy can add red chillie powder too.<br>3. Entire cooking can be completed in cooker too.<br><br> <div style="padding-bottom: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; float: none; padding-top: 0px" id="scid:0767317B-992E-4b12-91E0-4F059A8CECA8:c9dbd07b-a329-432e-819b-e3b1d84c9c84" class="wlWriterEditableSmartContent">Technorati Tags: <a href="http://technorati.com/tags/Daal-Palak" rel="tag">Daal-Palak</a>,<a href="http://technorati.com/tags/Easy-PalakRecipe" rel="tag">Easy-PalakRecipe</a>,<a href="http://technorati.com/tags/Simple-PalakSamabar" rel="tag">Simple-PalakSamabar</a>,<a href="http://technorati.com/tags/Easy-VegetarianRecipes" rel="tag">Easy-VegetarianRecipes</a>,<a href="http://technorati.com/tags/Easy+-VeganRecipes" rel="tag">Easy -VeganRecipes</a>,<a href="http://technorati.com/tags/Easy+IndianMeals" rel="tag">Easy IndianMeals</a>,<a href="http://technorati.com/tags/Basic-IndianRecipes" rel="tag">Basic-IndianRecipes</a>,<a href="http://technorati.com/tags/Indian-VegetarianRecipes" rel="tag">Indian-VegetarianRecipes</a>,<a href="http://technorati.com/tags/Easy-Spinachrecipes" rel="tag">Easy-Spinachrecipes</a>,<a href="http://technorati.com/tags/PasalakeeraiKadaiyal" rel="tag">PasalakeeraiKadaiyal</a>,<a href="http://technorati.com/tags/Pasalakeerai+recipes." rel="tag">Pasalakeerai recipes.</a></div></div> Sudha Sabarishhttp://www.blogger.com/profile/09225081545948755589noreply@blogger.com12tag:blogger.com,1999:blog-6320253900430892624.post-90324934078531081852013-02-17T18:10:00.000-08:002013-02-18T06:46:14.802-08:00Crostini-Italian snacks<p><a href="http://lh4.ggpht.com/-k3Mt1MdU8RI/USGNENl-DzI/AAAAAAAAELI/FxPNcNDNilY/s1600-h/IMG_0986_014.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_0986_01" border="0" alt="IMG_0986_01" src="http://lh4.ggpht.com/-kPaImGro62s/USGNEWvpfvI/AAAAAAAAELQ/5ShcXo8J8UQ/IMG_0986_01_thumb2.jpg?imgmax=800" width="566" height="379"></a> </p> <p> </p> <p> </p> <p> This snacks was really new to me and never heard about this until i tasted this at my sis home and tasted really really delicious.Myself and hubby liked it a lot and she immediately taught me the recipe and also she told me site from where she tried and also now i got to know a new <a href="http://www.foodnetwork.com/recipes/giada-de-laurentiis/pea-pesto-crostini-recipe/index.html">food site</a> too.So thought of introducing the snacks to all of you,as i hope many of you will be unaware about this tasty snacks like me.I followed the same amount of ingredients since the recipe is new to me and trying for the first time.Kindly adjust with the lightning as i took it in the evening.</p> <p> </p> <p><strong>Ingredients :</strong></p> <div style="text-align: left" dir="ltr" class="CSSTableGenerator" trbidi="on"> <table> <tbody> <tr> <td>Whole grain baguette</td> <td>8 slices (1/2 inch thick) </td></tr> <tr> <td>Olive oil </td> <td>1/3rd cup </td></tr> <tr> <td>Cherry tomato </td> <td>8(cut into half) </td></tr></tbody></table></tbody></div><br> <p><strong>For Filling :</strong></p> <div style="text-align: left" dir="ltr" class="CSSTableGenerator" trbidi="on"> <table> <tbody> <tr> <td>Frozen Peas </td> <td>1 1/4 cup </td></tr> <tr> <td>Garlic</td> <td>3 pods </td></tr> <tr> <td>Parmesan Cheese(grated) </td> <td>1/2 cup </td></tr> <tr> <td>Pepper powder</td> <td>1/4 tsp </td></tr> <tr> <td>Olive oil </td> <td>1/3 cup </td></tr> <tr> <td>Salt </td> <td>Req </td></tr></tbody></table></tbody><br> <p></p></div> <p>1) Grind the items together given under filling column in the blender on the pulse side and set aside.</p> <p><a href="http://lh4.ggpht.com/-LuTACNuxdVg/USGNEwGvBJI/AAAAAAAAELY/bQNJ74Po-cU/s1600-h/IMG_09744.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_0974" border="0" alt="IMG_0974" src="http://lh5.ggpht.com/-PYqyWS_yr-A/USGNFMsLSVI/AAAAAAAAELg/aoXaaOVK5qo/IMG_0974_thumb2.jpg?imgmax=800" width="336" height="225"></a> </p> <p>2) In a grill pan keep the baguette slices and pour little oil on top.</p> <p><a href="http://lh5.ggpht.com/-JYUOa94e8P0/USGNFqb9AzI/AAAAAAAAELo/VrCyXotJqLU/s1600-h/IMG_09804.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_0980" border="0" alt="IMG_0980" src="http://lh3.ggpht.com/-RIu4-IHTphw/USGNGIthw2I/AAAAAAAAELw/TAPOVsLLm-4/IMG_0980_thumb2.jpg?imgmax=800" width="336" height="225"></a> </p> <p>3) Toast both the sides till it turns little crispy.</p> <p><a href="http://lh4.ggpht.com/-JPBiu2Gh-UA/USGNGRahuAI/AAAAAAAAEL4/1TuC5kAJduQ/s1600-h/IMG_09904.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_0990" border="0" alt="IMG_0990" src="http://lh5.ggpht.com/-W2xSS-Ep_X4/USGNGh0hMkI/AAAAAAAAEMA/Ccwx7nOIGrk/IMG_0990_thumb2.jpg?imgmax=800" width="336" height="225"></a> </p> <p>3) Now remove from fire and on onside keep the grounded filling, decorated with the cherry tomato and serve hot.</p> <p><a href="http://lh3.ggpht.com/-2Bi4yASMUew/USGNGxMCcBI/AAAAAAAAEMI/bd2VX5624V4/s1600-h/IMG_098711.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_0987" border="0" alt="IMG_0987" src="http://lh5.ggpht.com/-XJaR00Agvu0/USGNHX7axeI/AAAAAAAAEMQ/OYouRuJ8J8Q/IMG_0987_thumb9.jpg?imgmax=800" width="336" height="225"></a></p> <p> </p> <p><strong>Notes :</strong></p> <p>1. Try not to avoid olive oil,its a must.</p> <p> </p> <p> <div style="padding-bottom: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; float: none; padding-top: 0px" id="scid:0767317B-992E-4b12-91E0-4F059A8CECA8:42db5dcc-6a4b-4876-9ee8-0462b06e3563" class="wlWriterEditableSmartContent">Technorati Tags: <a href="http://technorati.com/tags/Crostini-Italian+snacks" rel="tag">Crostini-Italian snacks</a>,<a href="http://technorati.com/tags/snacks+varities" rel="tag">snacks varities</a>,<a href="http://technorati.com/tags/Italian+recipe" rel="tag">Italian recipe</a>,<a href="http://technorati.com/tags/crostini+recipe" rel="tag">crostini recipe</a>,<a href="http://technorati.com/tags/how+to+make+crostini.Simple+italain+recipe." rel="tag">how to make crostini.Simple italain recipe.</a></div></p> Sudha Sabarishhttp://www.blogger.com/profile/09225081545948755589noreply@blogger.com11tag:blogger.com,1999:blog-6320253900430892624.post-14623630339272942142013-02-10T21:56:00.000-08:002013-02-14T18:30:48.858-08:00Vegetable Salna – Side dish for Parotta<p><a href="http://lh4.ggpht.com/-KhGG3EXyl04/URiHlJmbAVI/AAAAAAAAEFg/TiTBYz34h9U/s1600-h/IMG_12198.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="Veg Salna" border="0" alt="Veg Salna" src="http://lh6.ggpht.com/-J1Ks_T39vhg/URiHlWvs9TI/AAAAAAAAEFo/S8aQUpHbfKs/IMG_1219_thumb6.jpg?imgmax=800" width="560" height="375"></a> </p> <p> I’ve only once tasted this salna for parotta but don’t know why didn’t get a chance to taste later and totally forgot about that. But the first time itself i liked a lot but never thought of trying until i saw this in <a href="http://www.chitrasfoodbook.com/2012/08/vegetable-salna-for-parotta.html">Chitra's</a> blog.immediately gave a try as i was having frozen parotta lying in my freezer for some time.So tried it out but never thought that it turned exactly the same like the first time i tasted and got hooked to it <img style="border-bottom-style: none !important; border-left-style: none !important; border-top-style: none !important; border-right-style: none !important" border="0" alt="free smileys" src="http://freesmileyface.net/smiley/winks/a-wink.gif">.So thought of sharing the recipe.She is one more good friend of mine whom i came to know thro blogging world.When ever i contacted her for any clarifications she was very happy to help me and guided me a lot in many things.Ok now going to the recipe.</p> <p><strong>Ingredients :</strong></p> <div style="text-align: left" dir="ltr" class="CSSTableGenerator" trbidi="on"> <table> <tbody> <tr> <td>Veggies</td> <td>1/2 cup </td></tr> <tr> <td>Ginger&Garlic paste </td> <td>3/4th tsp </td></tr> <tr> <td>Onion(big) </td> <td>1 no(finely chopped) </td></tr> <tr> <td>Tomato </td> <td>1 no(finely chopped) </td></tr> <tr> <td>Cooking oil</td> <td>1 1/2 tbsp </td></tr> <tr> <td>Salt </td> <td>Req </td></tr></tbody></table></tbody></div> <p><strong>To Grind</strong> <strong>:</strong></p> <div style="text-align: left" dir="ltr" class="CSSTableGenerator" trbidi="on"> <table> <tbody> <tr> <td>Onion</td> <td>1 no </td></tr> <tr> <td>Tomato </td> <td>2 nos </td></tr> <tr> <td>Red chillie powder </td> <td>1/2th tsp </td></tr> <tr> <td>Coriander powder </td> <td>1 1/2 tsp </td></tr> <tr> <td>Cumin powder </td> <td>1/2 tsp </td></tr> <tr> <td>Turmeric powder </td> <td>1/8th tsp </td></tr> <tr> <td>Pepper </td> <td>3-4 nos </td></tr> <tr> <td>Grated coconut </td> <td>2 tbsp </td></tr> <tr> <td>Poppy seeds </td> <td>1/2 tsp </td></tr> <tr> <td>Cashew </td> <td>4 nos </td></tr> <tr> <td>Oil </td> <td>1 tbsp </td></tr></tbody></table></tbody></div><br> <p><strong>Method :</strong></p> <p>1. In a wok pour oil and sauté all the ingredients except poppy seeds given under “to grind” column.</p> <p><a href="http://lh4.ggpht.com/-kl24NFgebuw/URiHmKob5OI/AAAAAAAAEFw/54GOa3AS5HY/s1600-h/IMG_11884.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_1188" border="0" alt="IMG_1188" src="http://lh6.ggpht.com/-lHaqTcjZn50/URiHmZvIc0I/AAAAAAAAEF4/6RPACEVrC0c/IMG_1188_thumb2.jpg?imgmax=800" width="330" height="221"></a> </p> <p>2. Once the sautéed ingredients has come to room temperature grind them in the mixie to a paste.</p> <p><a href="http://lh6.ggpht.com/-gwpirh3dCdw/URiHmgNnKNI/AAAAAAAAEGA/jDTPzSMQv_0/s1600-h/IMG_12024.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_1202" border="0" alt="IMG_1202" src="http://lh6.ggpht.com/-zfw-0cztn4A/URiHnD85vvI/AAAAAAAAEGI/YrgXd4Ft9NA/IMG_1202_thumb2.jpg?imgmax=800" width="330" height="221"></a> </p> <p>3. In a cooker pour the oil and add the finely chopped onions and fry till the onion become transparent.</p> <p><a href="http://lh6.ggpht.com/-eBZpITF4AXA/URiHnsB_RCI/AAAAAAAAEGQ/EvJyrpBDlk8/s1600-h/IMG_11944.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_1194" border="0" alt="IMG_1194" src="http://lh6.ggpht.com/-ytXTyB5J440/URiHoCMNODI/AAAAAAAAEGY/iZHJ0LYQ0wg/IMG_1194_thumb2.jpg?imgmax=800" width="330" height="221"></a> </p> <p> </p> <p>4. Now add the finely chopped tomato and fry till the tomato turns little mushy.</p> <p><a href="http://lh4.ggpht.com/-HDLsTPRqlZQ/URiHojaJ05I/AAAAAAAAEGg/Ew7VI_8ibQI/s1600-h/IMG_11994.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_1199" border="0" alt="IMG_1199" src="http://lh3.ggpht.com/-Lap45iNJAao/URiHpAae0VI/AAAAAAAAEGo/XPsVORWJlgo/IMG_1199_thumb2.jpg?imgmax=800" width="330" height="221"></a> </p> <p>5. Add the chopped veggies and give a quick stir.</p> <p><a href="http://lh3.ggpht.com/-PEKjSF3-TLg/URiHpYa9qAI/AAAAAAAAEGw/gLt2Tu_7DfA/s1600-h/IMG_12044.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_1204" border="0" alt="IMG_1204" src="http://lh6.ggpht.com/-htf90wZqKdQ/URiHp55GFMI/AAAAAAAAEG4/hkRj0fh5tho/IMG_1204_thumb2.jpg?imgmax=800" width="330" height="221"></a> </p> <p>5.Then add the ground paste and fry till raw smell goes. Then add enough water and salt and close the lid and cook with 1 whistle.</p> <p><a href="http://lh4.ggpht.com/-aOeLaPN0ki4/URiHqAWfmdI/AAAAAAAAEHA/hxvNTCU0JQA/s1600-h/IMG_12094.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_1209" border="0" alt="IMG_1209" src="http://lh5.ggpht.com/-MJjDqB4Q40E/URiHqZ5vbwI/AAAAAAAAEHI/Z7nvW_mr7b4/IMG_1209_thumb2.jpg?imgmax=800" width="330" height="221"></a> </p> <p>6. After opening the cooker and if the oil floats on the top salna is ready to serve with parottas.</p> <p><a href="http://lh4.ggpht.com/-poOdtOSI43g/URiHqxPI7XI/AAAAAAAAEHQ/Q3PSQ0g4aLw/s1600-h/IMG_12288.jpg"><img style="border-right-width: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto" title="IMG_1228" border="0" alt="IMG_1228" src="http://lh4.ggpht.com/-wZCMRZ6iixA/URiHrZnislI/AAAAAAAAEHY/cATAjOAJoSg/IMG_1228_thumb11.jpg?imgmax=800" width="327" height="223"></a> </p> <p> </p> <p><strong>Note :</strong></p> <p>1. As Chitra mentioned in her blog i also felt that salna is too blend with onion and tomato alone.So i liked her idea of inducing little veggies and hence followed the same.If you want can avoid it.</p> <p>2. Adjust the spice level as we are adding pepper too. 1/2 tsp of red chillie powder was enough for us. </p> <p>3. Can adjust the water level too.</p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <p></p> <div style="padding-bottom: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; float: none; padding-top: 0px" id="scid:0767317B-992E-4b12-91E0-4F059A8CECA8:86bf3d78-2e76-4f5a-917f-ed3957eb6cbb" class="wlWriterEditableSmartContent">Technorati Tags: <a href="http://technorati.com/tags/Veg+Salna" rel="tag">Veg Salna</a>,<a href="http://technorati.com/tags/Vegatable+Salna" rel="tag">Vegatable Salna</a>,<a href="http://technorati.com/tags/How+to+cook+veg+salna" rel="tag">How to cook veg salna</a>,<a href="http://technorati.com/tags/Side+dish+varieties" rel="tag">Side dish varieties</a>,<a href="http://technorati.com/tags/Side+dish+for+Parotta" rel="tag">Side dish for Parotta</a>,<a href="http://technorati.com/tags/Salna" rel="tag">Salna</a>,<a href="http://technorati.com/tags/Parotta+Salna" rel="tag">Parotta Salna</a>,<a href="http://technorati.com/tags/Easy+veg+salna." rel="tag">Easy veg salna.</a></div> Sudha Sabarishhttp://www.blogger.com/profile/09225081545948755589noreply@blogger.com16tag:blogger.com,1999:blog-6320253900430892624.post-79711713984200559022013-01-27T19:15:00.000-08:002013-01-29T15:46:52.581-08:00Cucumber curry/Vellarikai Poriyal<div dir="ltr" style="text-align: left;" trbidi="on">
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I was having cucumber lying in my fridge unused for some time.Since i use to prepare <a href="http://sabdhaskitchen.blogspot.com/2011/07/cucumber-sambar.html">cucumber sambar</a> now and then wanted to try some thing new.So when i was searching for a different recipe i came across this <a href="http://www.spiceindiaonline.com/cucumber_curry/">recipe</a> and thought of trying with no further delay.When everything was done waiting for my hubby to give his feedback and was bit scared.But his expression was <img alt="Smiley face" src="http://www.anchoredbygrace.com/smileys/happyhappy.gif" style="border-style: none!important;" /> and the main thing he liked was the crunchiness of the cucumber.So thought of sharing the recipe with you guys,as we normally prepare only salad with this.But this is totally new.<br />
<br />
<b>Ingredients :</b><br />
<div class="CSSTableGenerator">
<table><tbody>
<tr><td>Cucumber </td><td>1 no(chopped) </td></tr>
<tr><td>Onion </td><td>1 no </td></tr>
<tr><td>Tomato </td><td>1 big sized </td></tr>
<tr><td>Ginger garlic paste</td><td>1/2 tsp </td></tr>
<tr><td>Dhania powder </td><td>3/4th tsp </td></tr>
<tr><td>Red chillie powder</td><td>1/2 tsp </td></tr>
<tr><td>Cumin powder </td><td>1/2 tsp </td></tr>
<tr><td>Salt </td><td>to taste </td></tr>
</tbody></table>
</div>
<br />
<b>Seasoning :</b></div>
<div class="CSSTableGenerator">
<table>
<tbody>
<tr><td>Mustard seeds </td><td>1/2 tsp </td></tr>
<tr><td>Curry leaves </td><td>a wig </td></tr>
<tr><td>Oil </td><td>1 tbsp </td></tr>
</tbody></table>
</div>
<br />
<b>Method </b>:<br />
<br />
1. In a wok do the seasoning and add the onion and fry till transparent.<br />
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2 Then add the tomato and cook till it turns mushy.<br />
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3. Now add all the dry powders and saute till the oil oozes out.<br />
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4. Now add the chopped cucumber and fry until the cucumber is half tender and mixes well with the gravy .<br />
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5.Serve with hot rice,dolloped with ghee.<br />
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<b>Notes :</b><br />
<b><br /></b>
1. If interested can cook till the cucumber becomes too soft,but we liked half crunchy.<br />
2. Can adjust the tangy and spice taste.<br />
3. Can even paste the onion and tomato and make as a gravy.<br />
<br /></div>
Sudha Sabarishhttp://www.blogger.com/profile/09225081545948755589noreply@blogger.com12tag:blogger.com,1999:blog-6320253900430892624.post-75458001168416913842013-01-20T19:00:00.000-08:002013-02-28T21:08:47.063-08:00Cauliflower Masal Dosa/Gobi Masal Dosa<div style="text-align: left" dir="ltr" trbidi="on"> <div style="text-align: left" dir="ltr" trbidi="on"> <div style="text-align: center; clear: both" class="separator"></div> <div style="text-align: center; clear: both" class="separator"></div> <div style="text-align: center; clear: both" class="separator"><a style="margin-left: 1em; margin-right: 1em" href="http://3.bp.blogspot.com/-ht_ifBQ1nGw/UPyHAJLTplI/AAAAAAAAD_0/PfkE4nOyUt8/s1600/IMG_0771+edited.jpg" imageanchor="1"><img border="0" src="http://3.bp.blogspot.com/-ht_ifBQ1nGw/UPyHAJLTplI/AAAAAAAAD_0/PfkE4nOyUt8/s640/IMG_0771+edited.jpg" width="550" height="400"></a></div> <div><br></div> <div style="text-align: center; clear: both" class="separator"></div><br>Being not a very good fan of cauliflower and after hearing how much pesticides they're putting of the cultivation,stopped having completely.But still when ever i see any of the cauliflower recipes i feel like trying and when my aunt told me about this masal dosa and guaranteed about the taste then i started to think <img style="border-bottom-style: none !important; border-left-style: none !important; border-top-style: none !important; border-right-style: none !important" alt="Free Thinking Smileys" src="http://www.smileys4me.com/getsmiley.php?show=2816"> about using cauliflower.When is was talking to my mom then she was giving me confidence that i do the proper cleaning like soaking in warm and then prepare nothing will be harmful.After her words i started using cauliflower for the very first time and it turned out really great.And was really super excited <img style="border-bottom-style: none !important; border-left-style: none !important; border-top-style: none !important; border-right-style: none !important" alt="Smiley face" src="http://www.freesmileys.org/smileys/smiley-excited002.gif">about the end result,doesn't sound silly .Ok ok i don't want to bore you guys by telling my own story.Now lets go to the recipe.<br><br><b>Ingredients :</b><br> <div class="CSSTableGenerator"> <table> <tbody> <tr> <td>Cauliflower</td> <td>1 1/2 cup(finely chopped) </td></tr> <tr> <td>Carrot </td> <td>1/2 cup (-do-) </td></tr> <tr> <td>Peas </td> <td>1/2 cup </td></tr> <tr> <td>Onion</td> <td>1 big sized </td></tr> <tr> <td>Tomato </td> <td>1 big sized </td></tr> <tr> <td>Coriander leaves </td> <td>2 tbsp(finely chopped) </td></tr> <tr> <td>Turmeric powder </td> <td>1/4 tsp </td></tr> <tr> <td>Salt </td> <td>Req </td></tr> <tr> <td>Water </td> <td>Req</td></tr></tbody></table></div><br><b>To Powder :</b></div> <div class="CSSTableGenerator"> <table> <tbody> <tr> <td>Roasted gram </td> <td>1 1/2 tbsp </td></tr> <tr> <td>Dhania </td> <td>3/4th tsp </td></tr> <tr> <td>Cumin seeds </td> <td>1/2 tsp </td></tr> <tr> <td>Red chillies </td> <td>3-4 nos </td></tr></tbody></table></div><br><b>Seasoning :</b><br> <div class="CSSTableGenerator"> <table> <tbody> <tr> <td>Oil </td> <td>2 tbsp </td></tr> <tr> <td>Mustard seeds </td> <td>1/2 tsp </td></tr> <tr> <td>Curry leaves </td> <td>Req </td></tr></tbody></table></div><br>Method : <b><br></b>1. Put the cauliflower in lukewarm water with salt and bit turmeric powder and set aside for few min's.<br><br>2. Finely chop all the veggies and boil in the cooker upto 1 whistle and set aside.<br><br> <div style="text-align: center; clear: both" class="separator"><a style="margin-left: 1em; margin-right: 1em" href="http://2.bp.blogspot.com/-9hMPoZIpW7I/UPoHszZcMGI/AAAAAAAAD6k/JgtINxFnyTI/s1600/IMG_0704.JPG" imageanchor="1"><img border="0" src="http://2.bp.blogspot.com/-9hMPoZIpW7I/UPoHszZcMGI/AAAAAAAAD6k/JgtINxFnyTI/s400/IMG_0704.JPG" width="400" height="266"></a></div> <div><br></div> <div style="text-align: center; clear: both" class="separator"></div>3. Now powder the items given under to powder column.<br><br> <div style="text-align: center; clear: both" class="separator"><a style="margin-left: 1em; margin-right: 1em" href="http://4.bp.blogspot.com/-3TA44TwApg0/UPoJE5IujQI/AAAAAAAAD64/na-9DNSl3yY/s1600/IMG_0688.JPG" imageanchor="1"><img border="0" src="http://4.bp.blogspot.com/-3TA44TwApg0/UPoJE5IujQI/AAAAAAAAD64/na-9DNSl3yY/s400/IMG_0688.JPG" width="400" height="266"></a></div><br>4. In a wok pour the oil and do the seasoning and add the onion.Fry till onion becomes transparent<br><br> <div style="text-align: center; clear: both" class="separator"><a style="margin-left: 1em; margin-right: 1em" href="http://1.bp.blogspot.com/-sKYD3Dyx52o/UPxG6tsEkWI/AAAAAAAAD8c/RSAuc-Qzu5s/s1600/IMG_0710.JPG" imageanchor="1"><img border="0" src="http://1.bp.blogspot.com/-sKYD3Dyx52o/UPxG6tsEkWI/AAAAAAAAD8c/RSAuc-Qzu5s/s400/IMG_0710.JPG" width="400" height="266"></a></div><br>5. Now add the tomato and fry till they become mushy.<br><br> <div style="text-align: center; clear: both" class="separator"><a style="margin-left: 1em; margin-right: 1em" href="http://1.bp.blogspot.com/-AQha3P9rhJU/UPxHGNKtE-I/AAAAAAAAD8k/Dr1XzB7lzCk/s1600/IMG_0716.JPG" imageanchor="1"><img border="0" src="http://1.bp.blogspot.com/-AQha3P9rhJU/UPxHGNKtE-I/AAAAAAAAD8k/Dr1XzB7lzCk/s400/IMG_0716.JPG" width="400" height="266"></a></div><br>6. Throw in the main ingredients cauliflower along with other veggies and give a quick stir for few min's.<br><br> <div style="text-align: center; clear: both" class="separator"><a style="margin-left: 1em; margin-right: 1em" href="http://2.bp.blogspot.com/-WwLMjqCagVc/UPxHNxGlePI/AAAAAAAAD8s/-VXRWDCVXos/s1600/IMG_0722.JPG" imageanchor="1"><img border="0" src="http://2.bp.blogspot.com/-WwLMjqCagVc/UPxHNxGlePI/AAAAAAAAD8s/-VXRWDCVXos/s400/IMG_0722.JPG" width="400" height="266"></a></div><br>7. Its time to add the grounded powder and mix well.<br><br> <div style="text-align: center; clear: both" class="separator"><a style="margin-left: 1em; margin-right: 1em" href="http://2.bp.blogspot.com/-E_Xyd_6tb2k/UPxHV6Rsz1I/AAAAAAAAD80/hSoDVgTawuA/s1600/IMG_0730.JPG" imageanchor="1"><img border="0" src="http://2.bp.blogspot.com/-E_Xyd_6tb2k/UPxHV6Rsz1I/AAAAAAAAD80/hSoDVgTawuA/s400/IMG_0730.JPG" width="400" height="266"></a></div><br>8. Now add water and allow it to boil for around 20min's or till the raw smell goes.<br><br> <div style="text-align: center; clear: both" class="separator"><a style="margin-left: 1em; margin-right: 1em" href="http://1.bp.blogspot.com/-EIaSZStnw3M/UPxHdx3tnCI/AAAAAAAAD88/BQC3ieFOdw0/s1600/IMG_0735.JPG" imageanchor="1"><img border="0" src="http://1.bp.blogspot.com/-EIaSZStnw3M/UPxHdx3tnCI/AAAAAAAAD88/BQC3ieFOdw0/s400/IMG_0735.JPG" width="400" height="266"></a></div><br>9. Prepare normal dosa and once its cooked, keep the masal in the centre(like normal masal dosa) and cook.<br><br> <div style="text-align: center; clear: both" class="separator"><a style="margin-left: 1em; margin-right: 1em" href="http://2.bp.blogspot.com/-3_vE_CmsY84/UPxHoiOJTTI/AAAAAAAAD9E/jE0_bgVztD4/s1600/IMG_0749.JPG" imageanchor="1"><img border="0" src="http://2.bp.blogspot.com/-3_vE_CmsY84/UPxHoiOJTTI/AAAAAAAAD9E/jE0_bgVztD4/s400/IMG_0749.JPG" width="400" height="266"></a></div><br>Cauliflower masal was yummy to have with curd rice too.<br><br> <div style="text-align: center; clear: both" class="separator"><a style="margin-left: 1em; margin-right: 1em" href="http://4.bp.blogspot.com/-Cc0U6nPL1Po/UPxH4e4VA_I/AAAAAAAAD9M/vAI3f0D7F5Y/s1600/IMG_0775.JPG" imageanchor="1"><img border="0" src="http://4.bp.blogspot.com/-Cc0U6nPL1Po/UPxH4e4VA_I/AAAAAAAAD9M/vAI3f0D7F5Y/s400/IMG_0775.JPG" width="400" height="266"></a></div><br><b>Notes :</b><br><b><br></b>1. Powdering portion is important so please don't replace with dry powders.<br><br>2. Cooking for a long time is important to remove the raw smell,so cook accordingly.<br><br>3. Adjust the spice level according to taste.<br><br>4. My dosa didn't turn out too brown as batter becoming sour in this climate is very very difficult.<br><br>5. If required can even add coriander leaves.<br><br> <div style="text-align: center; clear: both" class="separator"></div></div> <div style="padding-bottom: 0px; margin: 0px; padding-left: 0px; padding-right: 0px; display: inline; float: none; padding-top: 0px" id="scid:0767317B-992E-4b12-91E0-4F059A8CECA8:7c852ab1-53b5-4960-90bb-0b7589ede9ec" class="wlWriterEditableSmartContent">Technorati Tags: <a href="http://technorati.com/tags/Cauliflower+masal+dosa" rel="tag">Cauliflower masal dosa</a>,<a href="http://technorati.com/tags/gobi+masal+dosa" rel="tag">gobi masal dosa</a>,<a href="http://technorati.com/tags/easy+cauliflower+masal+dosa" rel="tag">easy cauliflower masal dosa</a>,<a href="http://technorati.com/tags/how+to+cook+cauliflower+masal+dosa" rel="tag">how to cook cauliflower masal dosa</a>,<a href="http://technorati.com/tags/tiffin+varities" rel="tag">tiffin varities</a>,<a href="http://technorati.com/tags/breakfast+varieties" rel="tag">breakfast varieties</a>,<a href="http://technorati.com/tags/cauliflower+recipes" rel="tag">cauliflower recipes</a>,<a href="http://technorati.com/tags/cauliflower+veg+recipes" rel="tag">cauliflower veg recipes</a>,<a href="http://technorati.com/tags/tasty+cauliflower+masal+dosa." rel="tag">tasty cauliflower masal dosa.</a></div> <div style="text-align: left" dir="ltr" trbidi="on"> <div><br></div> <div style="text-align: center; clear: both" class="separator"></div> <div><br></div></div> Sudha Sabarishhttp://www.blogger.com/profile/09225081545948755589noreply@blogger.com15tag:blogger.com,1999:blog-6320253900430892624.post-54812287300475902362013-01-16T18:46:00.000-08:002013-01-29T15:36:16.148-08:00Garlic Rasam<div dir="ltr" style="text-align: left;" trbidi="on">
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Garlic Rasam is a healthy rasam and can be also had as a soup.When i was not feeling well<img alt="Smiley face" src="http://www.freesmileys.org/smileys/smiley-sick010.gif" style="border-style: none!important;" /> because of the climate here i terribly wanted a rasam but not the usual paruppu rasam.So when i was searching for poondu rasam i found this recipe <a href="http://ambikaskitchen.com/?p=5270">here</a> and with no delay prepared it and tasted heavenly.So thought of sharing the recipe of garlic rasam.<br />
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<b>Ingredients :</b> <br />
<br />
<div class="CSSTableGenerator">
<table>
<tbody>
<tr><td>Tomato </td><td>1 no(big sized) </td></tr>
<tr><td>Tamarind pulp </td><td>1 3/4 tsp </td></tr>
<tr><td>Garlic </td><td>8 pods </td></tr>
<tr><td>Coriander leaves(finely chopped)</td><td>1 tbsp </td></tr>
<tr><td>Salt </td><td>req </td></tr>
<tr><td>Turmeric powder</td><td>1/8 tsp</td></tr>
</tbody></table>
<br /></div>
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<b>To Powder :</b> <br />
<br />
<div class="CSSTableGenerator">
<table>
<tbody>
<tr><td>Cumin seeds </td><td>1/2+1/8 tsp </td></tr>
<tr><td>Peppercorns </td><td>1/2 tsp </td></tr>
<tr><td>Coriander seeds </td><td>1/2+1/8 tsp </td></tr>
<tr><td>Red chillie </td><td>1-2 nos </td></tr>
</tbody></table>
<br /></div>
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<br />
<b>Seasoning :</b><br />
<b><u><br /></u></b>
<br />
<div class="CSSTableGenerator">
<table>
<tbody>
<tr><td>Ghee </td><td>2 tsp </td></tr>
<tr><td>Mustard seeds </td><td>1/2 tsp </td></tr>
<tr><td>Curry leaves </td><td>Few </td></tr>
</tbody></table>
<br /></div>
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<br />
<b>Method :</b><br />
<b><br /></b>
1. Chop the tomato and in a vessel saute it till they turn mushy.<br />
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2. Now add tamarind pulp,turmeric powder,salt,coriander leaves and around 2.5 cups of water and allow it to boil well.
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3. Grind the items given in the powder column coarsely,crush the garlic using pestle and mortar and set aside.Once the tomato boils nicely add the crossly ground powder,3/4 th of crushed garlic and wait till foam starts forming on the top.<br />
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4. Now in the ghee do the seasoning of mustard seeds,curry leaves and 1/4th of reserved garlic and add to the rasam and close with the lid.Serve with hot rice and appalam.<br />
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<b>Notes :</b><br />
1. Add the tamarind pulp according to your tangy preference.<br />
2. I added extra chillie powder as mine was bit let spicy.</div>
Sudha Sabarishhttp://www.blogger.com/profile/09225081545948755589noreply@blogger.com12tag:blogger.com,1999:blog-6320253900430892624.post-5600500279175299672013-01-08T21:36:00.000-08:002013-01-29T15:49:11.580-08:00Ice Cream Sandwich<div dir="ltr" style="text-align: left;" trbidi="on">
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Does this sounds different,even i also felt the same when i read this in a additional book which came with aval/anandha vikatan i dont remember <img alt="Smiley face" src="http://smileyjungle.com/smilies/confused1.gif" style="border-style: none!important;" /> .This was the first time I'm hearing about this and i thought that it's some thing long process but when i read the content its was like too simple that even the kids can do it.Since i was having bread and ice cream in hand within few minutes finished it and was awesome to have it chilled.I think this is an easy to make the kids to have bread apart from preparing other sandwiches.<br />
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<b><u>Ingredients</u> <u>:</u></b><br />
<br />
<div class="CSSTableGenerator">
<table>
<tbody>
<tr><td>Bread slices </td><td>2 nos </td></tr>
<tr><td>Ice cream(any flavour) </td><td>1tbsp </td></tr>
<tr><td>Chopped nuts </td><td>2 1/2 tsp </td></tr>
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<b><u>Method</u> <u>:</u></b><br />
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1. Chop the nuts finely and set aside.<br />
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2. Apply the ice cream on one side of the bread slice.<br />
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3. Now add the chopped nuts and close with the other bread slice and keep in fridge for around 2-3 hrs.<br />
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Serve it chilled with the nuts and tastes yummy.<br />
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<b><u>Notes</u> <u>:</u></b><br />
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1. Not a big fan of chocolate,i added only 1/2 tbsp of the ice cream and was very mild.We can increase the ice cream according to our taste but 1 tbsp is a must.<br />
2. Add the nuts according to your preference and i added almonds and cashew.<br />
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Sudha Sabarishhttp://www.blogger.com/profile/09225081545948755589noreply@blogger.com12tag:blogger.com,1999:blog-6320253900430892624.post-77242754104365208482013-01-02T19:25:00.000-08:002013-01-29T15:50:08.063-08:00Chilli Parrota<div dir="ltr" style="text-align: left;" trbidi="on">
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I Wish all my friends "HAPPY NEW YEAR".<br />
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It's been a very long time since i have posted any recipes in my blog.As everyone is aware that i've travelled and since its for a short term i'm not able to carry any of my cookery things.Since i have only the basic things,from now on wards you will be noticing that,i will be using only the same props again and again.So i would request my followers and friends not to mind using the same props.One more thing is not even little sun light can enter my kitchen apart from that all the time its raining, raining,raining and raining or else too cloudy <img alt="Smiley face" src="http://www.freesmileys.org/smileys/smiley-basic/cloud9.gif" style="border-style: none!important;" />.So i find it very very difficult to take the photos once the cooking is over.Hence some how I'm trying to take the photos without sun light as no other option is left to me since very rarely it will be sunny.<br />
Ok i don't want to bore you guys any more.Coming to the recipe when i saw frozen parotas in my pantry thought of preparing chilli parota and took the recipe from <a href="http://www.rakskitchen.net/2010/03/chilli-parota.html">Rak's Kitchen</a> and made little changes to suit our tastes.So here goes the recipe.<br />
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<b><u>Ingredients</u> :</b></div>
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<tr><td>Frozen parota </td><td>5 nos </td></tr>
<tr><td>Onion(big) </td><td>1 1/2 </td></tr>
<tr><td>Capsicum </td><td>2 nos </td></tr>
<tr><td>Carrot(finely chopped)</td><td>1 no </td></tr>
<tr><td>Garlic </td><td>4 pods </td></tr>
<tr><td>Ginger(grated)</td><td>1/2 tsp </td></tr>
<tr><td>Red chillie powder </td><td>1/2 tsp </td></tr>
<tr><td>Sambar powder </td><td>1/2 tsp </td></tr>
<tr><td>Kitchen king masala </td><td>1/2 tsp </td></tr>
<tr><td>Tomato ketchup </td><td>2tsp </td></tr>
<tr><td>Coriander leaves(chopped) </td><td>2tbsp </td></tr>
<tr><td>Oil </td><td>3-4 tbsp </td></tr>
<tr><td>Salt </td><td>req </td></tr>
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<b><u>Method</u> :</b></div>
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1. Cook the parota's as per the instructions given on the wrapper.</div>
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2. In a wok pour oil and add the onion,garlic and ginger and saute well till onions becomes transparent.</div>
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3. Then add the finely chopped carrot and fry for few min's.</div>
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4. Then comes the important ingredients capsicum.Add to other ingredients in the wok and saute till all are cooked well.</div>
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5.Now add all the dry powders and the tomato ketchup and fry till the raw smell goes.</div>
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6.Its time now to add the main ingredient of this recipe,parotas.Add the parotas and saute well so that all the ingredients mix well with the and the parotas absorb all the spices well.</div>
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7. Finally add the chopped coriander leaves and give a quick stir and serve hot with any kind raita.</div>
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Sudha Sabarishhttp://www.blogger.com/profile/09225081545948755589noreply@blogger.com10tag:blogger.com,1999:blog-6320253900430892624.post-79397304560068826552012-12-13T22:49:00.001-08:002012-12-13T22:50:18.973-08:00An intimation<div dir="ltr" style="text-align: left;" trbidi="on">
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I would like to intimate to everyone that few pictures in few posts will be missing as the photos in my blog got deleted few days back.I was not having back up also.But some how i tried to recover the photos but not the entire lot.What ever i recovered i've posted again.For the missing pics when ever i'm preparing will keep posted,until then please bare with me and keep visiting my blog regularly.</div>
Sudha Sabarishhttp://www.blogger.com/profile/09225081545948755589noreply@blogger.com3tag:blogger.com,1999:blog-6320253900430892624.post-89561695036068096882012-10-24T20:30:00.000-07:002012-10-24T20:30:02.394-07:00Short Break<div dir="ltr" style="text-align: left;" trbidi="on">
I'm taking a short break as just now i've reached US and i need to get set with lot of things.First and foremost i need to come out of this jet lag and also get settle with the new place,climate and other stuffs.As i was not able to bring any of my cookery props don't know how i will be able to post the recipes but still will try to post with the available things and also a nice opportunity for me to learn new new cuisines..Though its been a few weeks i was not able to post any recipe due to my tight schedule and busy with shopping,packing and other stuffs,again i'm taking a few months gap to get settle with all the new things and will meet you guys very soon.I'm really missing my blogging.So catch up with all of you asap.</div>
Sudha Sabarishhttp://www.blogger.com/profile/09225081545948755589noreply@blogger.com1tag:blogger.com,1999:blog-6320253900430892624.post-35517170408735158082012-09-26T00:43:00.000-07:002013-01-29T15:51:54.725-08:00Peerkangai(thhol) Thuvayal \ Ridge gourd(skin) chutney<div dir="ltr" style="text-align: left;" trbidi="on">
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I remember my mom use to prepare this thuvayal whenever she cooks peerkangai and with the leftover skin<span itemprop="name"> this thuvayal</span>. Isn't a nice idea of using the skin without wasting it.We can mix<span itemprop="name"> this thuvayal</span> with hot rice and also can have with idli,dosa and chapathi too.These many days never tried but this time my hubby was asking to prepare<span itemprop="name"> this thuvayal</span> and some how finally got the recipe from my mom and prepared this.Moreover its very easy and simple to prepare.Only one thing i found difficult is removing the skin. As i was not convenient in using the knife i found it very difficult.But after having<span itemprop="name"> this thuvayal</span> i was so happy that thuvayal turned well.<br />
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<b><u>Ingredients</u> :</b><br />
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<table border="1" cellspacing="10" class="tbl-color">
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<tr><td>Peerkangai skin </td><td>1 cup </td></tr>
<tr><td>Urad dall </td><td>2 tbsp </td></tr>
<tr><td>Channa dall </td><td>1 tbsp </td></tr>
<tr><td>Grated coconut </td><td>2 tbsp </td></tr>
<tr><td>Red chillies</td><td>5-6 nos </td></tr>
<tr><td>Tamarind </td><td>2 inch piece 1 </td></tr>
<tr><td>Hing </td><td>Req </td></tr>
<tr><td>Salt </td><td>Req </td></tr>
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<b><u>Method</u> :</b></div>
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1. Grab all your ingredients together.<br />
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2. In a wok saute the urad dal,Channa dal,hing,red chillies and tamarind together till its little roasted.</div>
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3. Now add the grated coconut and peerkangai thhol(skin) and roast for around 5 min's in low flame and switch off the flame.</div>
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4. Bring the mixture to room temperature and grind in the mixie by add little water.Now the thuvayal is ready to serve.Can have with hot rice,ghee and papad or frymes.Will taste yummy.<br />
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1. Don't grind too nicely.Grind like a chutney.</div>
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2. Adjust the salt while grinding.</div>
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3. Store in a air tight container and refrigerate it.Then will last for a week.<br />
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4. Can also add red chillie powder while grinding instead of red chillies and also can adjust spice level.</div>
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Sudha Sabarishhttp://www.blogger.com/profile/09225081545948755589noreply@blogger.com13tag:blogger.com,1999:blog-6320253900430892624.post-58510758142385776212012-09-11T20:20:00.000-07:002013-01-29T15:53:46.310-08:00Mumbai Mast Tomato Pulao<div dir="ltr" style="text-align: left;" trbidi="on">
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After a very long time i'm posting a recipe and even was not able to visit many blogs due to some of my personal reasons.Even i thought that i will stop blogging permanently but my dearest hubby and my friend <a href="http://www.premascook.com/">Prema</a> were keep on insisting and motivating me to post the recipes and not to stop blogging and update the the blog whenever i find time .So again started with my blogging.<br />
As i again started posting a recipe thought of posting a simple,yummy and easy recipe.When i was searching the recipes i found <span itemprop="name"> Tomato Pulao recipe</span> from <a href="http://www.youtube.com/watch?v=_go7Uh7wXvc&feature=related">Chef Sanjeev Kapoor's</a> site and found interesting.So with no delay i proceeded with the<span itemprop="name"> tomato pulao</span> and as the name says it was really a mast and tasty<span itemprop="name"> tomato pulao.</span>This pulao is prepared in the road side pav bhaji stalls in mumbai.They will prepare this<span itemprop="name"> tomato pulao</span> with the left over bhaji by adding little more spices to it and make a yummy pulao.But i did it from the scratch and was so simple.So thought of sharing the recipe with you guys.<br />
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<b><u>Ingredients</u> :</b><br />
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<tr><td>Cooked rice </td><td>3 cups </td></tr>
<tr><td>Onion </td><td>1 large cubed </td></tr>
<tr><td>Tomato </td><td>1 medium cubed </td></tr>
<tr><td>Capsicum </td><td>1 medium cubed </td></tr>
<tr><td>Ginger&Garlic paste</td><td>1 tsp </td></tr>
<tr><td>Green chillies </td><td>2 nos </td></tr>
<tr><td>Tomato ketchup </td><td>2 tbsp </td></tr>
<tr><td>Turmeric powder </td><td>A generous pinch </td></tr>
<tr><td>Red chillie powder </td><td>3/4 tsp </td></tr>
<tr><td>Pav bhaji masala </td><td>1 tsp </td></tr>
<tr><td>Salt </td><td>req </td></tr>
<tr><td>Oil </td><td>1/2 tbsp </td></tr>
<tr><td>Butter </td><td>1 tsp </td></tr>
<tr><td>Water </td><td>1/2 cup </td></tr>
<tr><td>Coriander leaves </td><td>1 tbsp chopped </td></tr>
</tbody></table>
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<b><u>Method</u> :</b><br />
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1. In a wok pour oil , butter and add the onions and ginger garlic paste and fry till transculent.<br />
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2. Now add the chopped tomatos and fry for few min's.<br />
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3. After few min's add the chopped capsicum and all the dry powders and fry till the oil oozes out.<br />
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<a href="http://2.bp.blogspot.com/-RIT_Fwoi4Lc/UMfnzWAudgI/AAAAAAAAC9A/d5E2RyPDs4o/s1600/DSC04690edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-RIT_Fwoi4Lc/UMfnzWAudgI/AAAAAAAAC9A/d5E2RyPDs4o/s400/DSC04690edited.jpg" width="400" /></a></div>
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4. This is the time to add the tomato ketchup and fry it for few sec's.<br />
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5. Now add the water and allow it to boil.<br />
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6. Once the gravy starts boiling add the cooked rice.<br />
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7. Now mix the rice well and add the chopped coriander leaves and check for the salt and close with a lid and cook for 5 min's in lowest flame.<br />
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<a href="http://3.bp.blogspot.com/-r8-_p9Cc8SU/UMfono5hvaI/AAAAAAAAC9g/XwtpGJxqkA4/s1600/DSC04706edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-r8-_p9Cc8SU/UMfono5hvaI/AAAAAAAAC9g/XwtpGJxqkA4/s400/DSC04706edited.jpg" width="400" /></a></div>
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8. Now serve the<span itemprop="name"> tomato pulao</span> with onion raitha.Can also serve with cucumber raitha too.<br />
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<a href="http://3.bp.blogspot.com/-J1yzI-64dkE/UMfoxfS0VUI/AAAAAAAAC9o/kacgh1LkPeg/s1600/DSC04709edited.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-J1yzI-64dkE/UMfoxfS0VUI/AAAAAAAAC9o/kacgh1LkPeg/s400/DSC04709edited.jpg" width="400" /></a></div>
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<b><u>Notes</u> :</b><br />
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1. Can also add panner,fresh peas or veggies of our choice.<br />
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2. Can skip butter and use oil alone for cooking.<br />
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Sudha Sabarishhttp://www.blogger.com/profile/09225081545948755589noreply@blogger.com8tag:blogger.com,1999:blog-6320253900430892624.post-84881074502666923402012-05-29T21:35:00.000-07:002013-05-13T10:19:51.309-07:00Sundal Kuzhambu<div dir="ltr" style="text-align: left;" trbidi="on">
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Its been a long time since i posted the recipe because of personal reasons and also rigorously searching a home as need to find it in a short while.Its really really difficult to find a home.So my mind is totally blocked and not able to concentrate on my blog.Not able to visit any blogs regularly.With this post i'm taking a break and will be back as early as possible but not sure when.<br />
Now coming to the recipe never heard about this <span itemprop="name">Sundal Kuzhambu recipe</span> until i got introduced to it by my friend Gayathri.She use to say this is very common in their house holds and will do it frequently.So thought of preparing it as my hubby always wants any kind of gravy for the rice.As i got bored with the routine gravy i did this one and it worked out great.So here goes the recipe.<br />
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<a href="http://4.bp.blogspot.com/-o1ajGi5ntjc/UMftt6suttI/AAAAAAAAC94/7wbFpxL5ZL4/s1600/DSC04639.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-o1ajGi5ntjc/UMftt6suttI/AAAAAAAAC94/7wbFpxL5ZL4/s400/DSC04639.JPG" width="400" /></a></div>
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<b><u>Ingredients</u> :</b></div>
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<table border="1"><tbody>
<tr><td>Chhole/Brown channa </td><td>3/4th cup(small cup) </td></tr>
<tr><td>Potato </td><td>2-3 medium size </td></tr>
<tr><td>Onion </td><td>1 big sized </td></tr>
<tr><td>Tomato </td><td>1 big sized </td></tr>
<tr><td>Ginger garlic paste </td><td>1/2 tsp </td></tr>
<tr><td>Red chillie powder </td><td>1/2-3/4 tsp </td></tr>
<tr><td>Salt </td><td>Req </td></tr>
</tbody></table>
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<b><u>To</u> <u>Roast</u> & <u>Grind</u>:</b></div>
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<table border="1"><tbody>
<tr><td>Grated coconut </td><td>2 tbsp </td></tr>
<tr><td>Dhania </td><td>1 tsp </td></tr>
<tr><td>Red chillies </td><td>3-4 nos </td></tr>
<tr><td>Cinnamon </td><td>1 inch piece </td></tr>
<tr><td>Cardomom </td><td>2 nos </td></tr>
<tr><td>Cloves </td><td>2 nos </td></tr>
<tr><td>Fennel seeds </td><td>1/4 tsp </td></tr>
</tbody></table>
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<b><u>Seasoning</u> :</b></div>
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<b><br /></b></div>
<table border="1"><tbody>
<tr><td>Oil </td><td>1 tbsp </td></tr>
<tr><td>Mustard seeds </td><td>1 tsp </td></tr>
</tbody></table>
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<b><u>Method</u> :</b></div>
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1. Roast and grind all the ingredients given under to grind column.Boil the potato and keep it separately.<br />
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2. In a wok pour the oil and do the seasoning.Then add the onions and fry till transparent.<br />
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3. Now add the chopped tomato and fry till mushy.<br />
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4. Now add the ground paste and fry till the oil oozes out and water content is absorbed.<br />
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5. Now add the potato,enough water,salt and allow the gravy to boil nicely for around 20 mins so that the channa absorbs masala very well.Check the spicy at this stage.<br />
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<a href="http://3.bp.blogspot.com/-8T9Xcy0u_sM/UMfxL8B8dmI/AAAAAAAAC-4/jOoF_cbenP4/s1600/DSC04628.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-8T9Xcy0u_sM/UMfxL8B8dmI/AAAAAAAAC-4/jOoF_cbenP4/s400/DSC04628.JPG" width="400" /></a></div>
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6. Now the gravy is ready to serve.<br />
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<a href="http://2.bp.blogspot.com/-6s3hMjyRU-8/UMfxjDSfWQI/AAAAAAAAC_A/p9kXwk526SQ/s1600/DSC04650.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-6s3hMjyRU-8/UMfxjDSfWQI/AAAAAAAAC_A/p9kXwk526SQ/s400/DSC04650.JPG" width="400" /></a></div>
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<b><u>Notes</u> :</b><br />
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1. Should not add the water now and then to the gravy.Begining itself have to add enough water and have to boil nicely.<br />
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2. Adjust the tomato according to the taste.</div>
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Sudha Sabarishhttp://www.blogger.com/profile/09225081545948755589noreply@blogger.com14tag:blogger.com,1999:blog-6320253900430892624.post-38258298160302730242012-05-07T22:04:00.000-07:002013-01-29T17:10:08.265-08:00Aloo Capsicum Gravy<div dir="ltr" style="text-align: left;" trbidi="on">
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Its been a while i didn't try any new recipes and was bored with the old ones which use to prepare routinely.So thought of preparing Aloo Capsicum gravy and got the recipe from my friend and gave a try.It came very well and was perfect to have with <a href="http://sabdhaskitchen.blogspot.in/2011/07/easy-mutter-pulav.html">Peas Pulav</a>.<br />
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<b><u>Ingredients</u> :</b><br />
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<b><u><br /></u></b></div>
<table border="1"><tbody>
<tr><td>Potato </td><td>1 no(big sized) </td></tr>
<tr><td>Capsicum </td><td>1 no </td></tr>
<tr><td>Dhania powder </td><td>1 tsp </td></tr>
<tr><td>Red chillie powder </td><td>1/2-3/4 tsp </td></tr>
<tr><td>Turmeric powder </td><td>1/4 tsp </td></tr>
<tr><td>Garam masala </td><td>1/4 tsp(optional)</td></tr>
<tr><td>Salt </td><td>Req </td></tr>
<tr><td>Sugar </td><td>1/4 tsp (optional) </td></tr>
<tr><td>Coriander leaves </td><td>1 tsp(chopped)</td></tr>
</tbody></table>
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<u style="font-weight: bold;">To</u><b> </b><u style="font-weight: bold;">Grind</u> <b>:</b><br />
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<table border="1"><tbody>
<tr><td>Onion </td><td>1 no </td></tr>
<tr><td>Tomato </td><td>1 no </td></tr>
<tr><td>Ginger </td><td>1/2 inch piece </td></tr>
<tr><td>Garlic </td><td>2-3 pods </td></tr>
</tbody></table>
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<b><u>Seasoning</u> :</b></div>
<table border="1"><tbody>
<tr><td>Oil </td><td>1 1/2 tbsp </td></tr>
<tr><td>Cumin seeds </td><td>1/2 tsp </td></tr>
</tbody></table>
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<b><u>Method</u> :</b><br />
<b><br /></b>
1. Boil the potato upto 2 whistles and then cube the potato(mash 3 pieces of potato and reserve it) and fry in a wok with 3/4 tbsp of oil(reserve the balance oil for further cooking) for around 3-4 min's and keep separately.<br />
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2. In the same wok add the balance oil and saute the capsicum.<br />
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3. Grind the onion,ginger and garlic separately and tomato separately.Add the onion paste to the capsicum and then fry for few min's.<br />
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4. Now add the tomato paste and saute for around 4 mins.<br />
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5. The next will be adding the dry powders and salt.<br />
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6. Need the fry till the oil oozes out and entire water in tomato and onion is absorbed.<br />
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7. Now add the enough water and add cubed and mashed potato and check the salt.<br />
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8. Once the gravy becomes thick add the chopped coriander leaves and mix well.<br />
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Now the Gravy is ready to serve.<br />
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<b><u>Notes</u> :</b><br />
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1. Mashing 3 pieces of potato cubes and adding to the gravy is purely optional.In case don't want the gravy to be thick can skip this step.<br />
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2. I grinded the onion and tomato coarsely as i want to feel that the onion is included in the gravy.<br />
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3. I didn't do the seasoning as i was running out of stock of cumin seeds.<br />
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4. If wish can even add the cream for garnishing.<br />
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Sudha Sabarishhttp://www.blogger.com/profile/09225081545948755589noreply@blogger.com14