tag:blogger.com,1999:blog-20563755414437612372024-03-13T03:16:38.174-04:00My Cook Bookshwethahttp://www.blogger.com/profile/09748817066423290985noreply@blogger.comBlogger107125tag:blogger.com,1999:blog-2056375541443761237.post-58526957365626820302012-04-12T13:19:00.000-04:002012-04-12T13:20:45.236-04:00Hithkidabele Saaru<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGSGoCNG0l7Vm1ZzSaRQMNINFqOusfb-K2VTtjJMxvfZJaN2f5Yd7_UDE2Ur9hZkRjQmpOSZZQFiUtO8BERu-hdMYeg02IIYo2OkCST_O9GHDS1OpFVAb1IlyPLP8b-QKbgwzNg-sedoxr/s1600/n+013.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGSGoCNG0l7Vm1ZzSaRQMNINFqOusfb-K2VTtjJMxvfZJaN2f5Yd7_UDE2Ur9hZkRjQmpOSZZQFiUtO8BERu-hdMYeg02IIYo2OkCST_O9GHDS1OpFVAb1IlyPLP8b-QKbgwzNg-sedoxr/s640/n+013.JPG" width="640" /></a></div>
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<div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<span style="font-family: georgia, serif;">Ingredients:</span></div>
<div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<span style="font-family: georgia, serif;"><br /></span></div>
<div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<span style="font-family: georgia, serif;">Hithkidabele: 2 cups</span></div>
<div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<span style="font-family: georgia, serif;">Onion(medium): 1/2 to grind + 1/2 oggarane</span></div>
<div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<span style="font-family: georgia, serif;">Oil: 1 tbspn</span></div>
<div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<span style="font-family: georgia, serif;">Butter: 2 tbspn</span></div>
<div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<span style="font-family: georgia, serif;">Mustard seeds: 1/4 tspn</span></div>
<div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<span style="font-family: georgia, serif;">Curry leaves: 5-6</span></div>
<div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<span style="font-family: georgia, serif;">Salt to taste</span></div>
<div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">
</div>
<div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<span style="font-family: georgia, serif;">Ingredients to grind:</span></div>
<div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<span style="font-family: georgia, serif;"><br /></span></div>
<div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<span style="font-family: georgia, serif;">Masala 1:</span></div>
<div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<span style="font-family: georgia, serif;"><br /></span></div>
<div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<span style="font-family: georgia, serif;">Onion: 1/2 ( fry)</span></div>
<div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<span style="font-family: georgia, serif;">Turmeric Powder: 1/4 tspn</span></div>
<div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<span style="font-family: georgia, serif;">Chilli Powder: 1 tbspn or according to taste</span></div>
<div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<span style="font-family: georgia, serif;">Coriander Powder: 1 tbspn</span></div>
<div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<span style="font-family: georgia, serif;"><br /></span></div>
<div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">
</div>
<div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<span style="font-family: georgia, serif;">Masala 2 : </span></div>
<div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<span style="font-family: georgia, serif;"><br /></span></div>
<div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<span style="font-family: georgia, serif;">Coconut: 1/4 cup</span></div>
<div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<span style="font-family: georgia, serif;">Cinnamon: 1'' piece</span></div>
<div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<span style="font-family: georgia, serif;">Cloves: 3-4</span></div>
<div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<span style="font-family: georgia, serif;">Poppy seeds: 1 tspn</span></div>
<div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<span style="font-family: georgia, serif;">Hurigadle: 1 tbspn</span></div>
<div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<span style="font-family: georgia, serif;">Ginger: 1/2 '' piece</span></div>
<div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<span style="font-family: georgia, serif;"><br /></span></div>
<div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<span style="font-family: georgia, serif;">Method:</span></div>
<div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<span style="font-family: georgia, serif;"><br /></span></div>
<div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<span style="font-family: georgia, serif;">1. Grind the ingredients of masala 1 and 2 seperately. keep them aside.</span></div>
<div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<span style="font-family: georgia, serif;">2. Heat oil in a Pan and add mustard seeds, curry leaves, onion and hithkidabele . fry for few mins.</span></div>
<div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<span style="font-family: georgia, serif;">3. Add butter and masala 1 . fry till raw smell disappears.</span></div>
<div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<span style="font-family: georgia, serif;">4. Add enough water and cook bele partially.</span></div>
<div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<span style="font-family: georgia, serif;">5. Now add masala 2 and boil for few mins.</span></div>
<div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<span style="font-family: georgia, serif;">6. Serve hot with rice, chapathi or dosa.</span><br />
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<br />shwethahttp://www.blogger.com/profile/09748817066423290985noreply@blogger.com0tag:blogger.com,1999:blog-2056375541443761237.post-75510516517123448792012-04-12T13:08:00.002-04:002012-04-12T13:10:55.340-04:00kancheepuram idli<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcIJs-FnD1ikNz4tMgU1jNWPdgWbrpcwAIk_Mm_asbdOAt5WM7_5PJ2xvjnw5BWQL-pLuO6JAf4_5hoLggy3Jb3TBjix6aEmHy6rzpnW8jZlmvH1EVrM1xkukJaxq7kvJtpcmboKQdGKZf/s1600/n+023.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhcIJs-FnD1ikNz4tMgU1jNWPdgWbrpcwAIk_Mm_asbdOAt5WM7_5PJ2xvjnw5BWQL-pLuO6JAf4_5hoLggy3Jb3TBjix6aEmHy6rzpnW8jZlmvH1EVrM1xkukJaxq7kvJtpcmboKQdGKZf/s640/n+023.JPG" width="640" /></a></div>
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<div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-size: 13px;">
<span style="font-family: Georgia, 'Times New Roman', serif;">Ingredients:</span></div>
<div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<span style="font-family: georgia, serif;"><br /></span></div>
<div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<span style="font-family: georgia, serif;"> 1. Rice: 1 cup</span></div>
<div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<span style="font-family: georgia, serif;"> 2. Idli Rava: 1 cup</span></div>
<div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<span style="font-family: georgia, serif;"> 3. Urad dal: 1 cup</span></div>
<div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<span style="font-family: georgia, serif;"> 4. Black peppercorns: 1 tspn (slightly crushed)</span></div>
<div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<span style="font-family: georgia, serif;"> 5. Cumin seeds: 1 tspn (slightly crushed)</span></div>
<div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<span style="font-family: georgia, serif;"> 6. Oil: 2 tbspn</span></div>
<div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<span style="font-family: georgia, serif;"> 7. Mustard seeds: 1/2 tspn</span></div>
<div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<span style="font-family: georgia, serif;"> 8. Curry leaves: few chopped</span></div>
<div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<span style="font-family: georgia, serif;"> 9. Ginger: 1 '' piece grated</span></div>
<div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<span style="font-family: georgia, serif;"> 10. Asafoetida: Pinch </span></div>
<div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<span style="font-family: georgia, serif;"> 11. Curd: 1 cup</span></div>
<div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<span style="font-family: georgia, serif;"> 12. Channa dal: 1 tbspn</span></div>
<div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<span style="font-family: georgia, serif;"> 13. Coriander leaves: 1 tbspn chopped</span></div>
<div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<span style="font-family: georgia, serif;"> 14. Salt to taste</span></div>
<div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<span style="font-family: georgia, serif;"><br /></span></div>
<div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<span style="font-family: georgia, serif;">Method:</span></div>
<div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<span style="font-family: georgia, serif;"> </span></div>
<div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<span style="font-family: georgia, serif;">1. Soak rice for 3 hrs. Grind urad dal to a fine paste and rice to a lightly course paste. mix both.</span></div>
<div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<span style="font-family: georgia, serif;">2. Add idli rava and mix well. </span></div>
<div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<span style="font-family: georgia, serif;">3. Keep it overnight for fermentation. </span></div>
<div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<span style="font-family: georgia, serif;">4. Heat oil in a pan and fry channa dal till light brown in color.</span></div>
<div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<span style="font-family: georgia, serif;">5. Add mustard seeds, curry leaves, cumin seeds, crushed black peppercorns, grated ginger and asafoetida . fry for few seconds.</span></div>
<div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<span style="font-family: georgia, serif;">6. Add seasoning mixture, curd, salt to batter and mix well. </span></div>
<div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<span style="font-family: georgia, serif;">7. Grease idli plates with oil. Pour the batter into idli moulds and steam for 20 mins.</span></div>
<div style="background-color: rgba(255, 255, 255, 0.917969); color: #222222; font-family: arial, sans-serif; font-size: 13px;">
<span style="font-family: georgia, serif;"> 8. Serve hot with chutney and sambar.</span></div>shwethahttp://www.blogger.com/profile/09748817066423290985noreply@blogger.com0tag:blogger.com,1999:blog-2056375541443761237.post-28183685197337636912012-04-02T10:29:00.000-04:002012-04-02T10:29:34.758-04:00Carrot Obbattu/ Carrot Poli<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhudobINdWMw0PZ34x7a05dhDhxyzY0rrWSdTwIZntZsxPiZsQogthMKhMeI5ZWKRFexoDKwthFSekE18IsvcldpWs1GKxn8W9Ybs6dFA9uNIgsttFJEpehb64c58g3eN1RMXmwJfcdoOco/s1600/l+011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhudobINdWMw0PZ34x7a05dhDhxyzY0rrWSdTwIZntZsxPiZsQogthMKhMeI5ZWKRFexoDKwthFSekE18IsvcldpWs1GKxn8W9Ybs6dFA9uNIgsttFJEpehb64c58g3eN1RMXmwJfcdoOco/s640/l+011.JPG" width="640" /></a></div>
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<span style="font-family: Georgia, 'Times New Roman', serif;">Ingredients:</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Wheat Flour: 3/4 cup</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Maida/ All purpose flour: 1/4 cup</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Water to knead the dough</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Carrot: 2 cups grated</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Dates: 3 chopped ( Optional)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Sugar: according to taste</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Cardamom Powder: 1/2 tspn</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Ghee: 3 tbspn</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Oil: 1 tbspn</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Salt: Pinch</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Extra Wheat flour for dusting</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Ghee for pan frying</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Method:</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> 1. Mix wheat flour, maida and salt in a bowl.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> 2. Add oil and mix to incorporate the oil into the flour.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> 3. Add enough water to form a dough. Knead it well. Cover and let the dough rest for 30 mins.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> 4. Heat ghee in a pan and add grated carrot . cook till soft. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> 5. Now add cardamom powder, sugar and dates. Fry for another 2-3 mins.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> 6. Make small balls out of the filling and keep it aside. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> 7. Heat tawa on medium heat.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> 8. Divide the dough into equal parts. Make small balls and flatten them.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> 9. Roll out the dough into a small disc. Place the filling in the center of the disc.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> 10. Wrap the dough around the mixture to form a small ball. Dip the ball into wheat flour and roll into a roti. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> 11. Place this on tawa and spread ghee on the top. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> 12. Flip the poli on the other side and apply ghee. cook on both sides.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> 13. Serve hot with ghee. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"> </span>shwethahttp://www.blogger.com/profile/09748817066423290985noreply@blogger.com0tag:blogger.com,1999:blog-2056375541443761237.post-90144040483891575432012-03-15T09:46:00.000-04:002012-03-15T09:46:14.211-04:00Kidney Beans and Palak Curry<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil4jM305zbVHyVXEbpmC9nrGHM9wWt1w-3_Ff00B-edW_iaba6CA_iDFtdrDWcqUIlJSlfYGey8TQM0WigkzwowDuafQQQG6vMCY7_aA7mPYn-nPr4cGXISWr7l9oTIphGoX86FdQscG8g/s1600/m+010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="508" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil4jM305zbVHyVXEbpmC9nrGHM9wWt1w-3_Ff00B-edW_iaba6CA_iDFtdrDWcqUIlJSlfYGey8TQM0WigkzwowDuafQQQG6vMCY7_aA7mPYn-nPr4cGXISWr7l9oTIphGoX86FdQscG8g/s640/m+010.JPG" width="640" /></a></div><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Ingredients:</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Kidney Beans: 1 cup </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Palak leaves/ spinach: 2 cups chopped</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Tomato: 2 chopped</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Garlic: 2-3 cloves lightly crushed</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Ginger: 1/2 '' piece grated</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Turmeric Powder: Pinch</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Coriander Powder: 1 tspn</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Cumin Powder: 1 tspn</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Amchoor Powder; 1/4 tspn (Optional)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Chilli Powder: 1/2 tspn or according to taste</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Oil: 1 tbspn</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Cumin Seeds: 1/4 tspn</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Curry leaves: 3-4</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Asafoetida: Pinch</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Salt to taste</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Method:</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> 1. Pressure cook kidney beans until soft. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> 2. Heat oil in a pan and add cumin seeds, asafoetida, curry leaves, garlic and ginger.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> 3. Add chopped tomato and Palak leaves. Saute for few mins.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> 4. Add coriander powder, turmeric powder, cumin powder, amchoor powder and chilli powder. Fry for a min.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> 5. Add this mixture to pressure cooked kidney beans.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> 6. Boil for few mins.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> 7. Serve hot with Rice or Chapathi.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"> </span>shwethahttp://www.blogger.com/profile/09748817066423290985noreply@blogger.com1tag:blogger.com,1999:blog-2056375541443761237.post-76664811993893029952012-03-15T09:22:00.000-04:002012-03-15T09:22:38.464-04:00Tomato Saaru<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisKaOa2O7n67Uwy84QK_Kx-M012HnodQKM-a0Ciw0bTiMMwGHkuq3JfuvljLp_2yIhDl5VUx8F_H5ePJzchk6aQOPf8IyNr2ASUpCs5oBP358VgvpXj-CKFz1RB0bMVqP_0WTysA1APlf8/s1600/m+005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="466" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisKaOa2O7n67Uwy84QK_Kx-M012HnodQKM-a0Ciw0bTiMMwGHkuq3JfuvljLp_2yIhDl5VUx8F_H5ePJzchk6aQOPf8IyNr2ASUpCs5oBP358VgvpXj-CKFz1RB0bMVqP_0WTysA1APlf8/s640/m+005.JPG" width="640" /></a></div><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Ingredients:</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Tomato: 2 (cut into big cubes)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Green chilli: 1-2</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Garlic: 2-3 cloves crushed </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> </span><span style="font-family: Georgia, 'Times New Roman', serif;">Sambar Powder: 1 tspn</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Jaggery: 1 tspn</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Turmeric Powder: Pinch</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Oil: 1 tspn</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Mustard seeds: 1/4 tspn</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Cumin Seeds: 1/4 tspn</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Asafoetida: Pinch</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> </span><span style="font-family: Georgia, 'Times New Roman', serif;">Curry Leaves: 4-5</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Salt to taste</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Coriander leaves to garnish</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Method:</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> 1. Heat oil in a pan and add mustard seeds, cumin seeds, Asafoetida and curry leaves.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> 2. Add chopped tomatoes, garlic, green chilli and water.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> 3. Cover and cook till tomatoes becomes soft.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> 4. Add sambar powder, salt and jaggery. Boil for few mins.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> 5. Garnish with coriander leaves.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> 6. Serve hot with rice.</span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"> </span>shwethahttp://www.blogger.com/profile/09748817066423290985noreply@blogger.com0tag:blogger.com,1999:blog-2056375541443761237.post-32098327465820973602012-02-27T09:19:00.000-05:002012-02-27T09:19:55.815-05:00Urad dal Laddu<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA141k250h_ltAcqXGKBBVHBKyMyRaWnvw__fdY91TC54anfRjBD5Io1Gekd1PI4MXFRWA6NtfMi0mAHpKa8sniF9CwTlz2WLXXS6yI5yr-wwDILwkhTS48ZQBIVW2g86RL-h8Y0puy13J/s1600/b+012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgA141k250h_ltAcqXGKBBVHBKyMyRaWnvw__fdY91TC54anfRjBD5Io1Gekd1PI4MXFRWA6NtfMi0mAHpKa8sniF9CwTlz2WLXXS6yI5yr-wwDILwkhTS48ZQBIVW2g86RL-h8Y0puy13J/s640/b+012.JPG" width="640" /></a></div><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Ingredients:</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Urad dal: 2 cups</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Powdered Sugar: 1 cup or according to taste</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Ghee: 1/2 cup</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Dry Fruits: handful</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Cardamom Powder: Pinch</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Method:</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> 1. Dry roast urad dal till light brown in color. Cool and grind it to a fine powder.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> 2. Fry dry fruits in 1 tspn ghee.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> 3. Combine urad dal powder, ghee, sugar, cardamom powder and dry fruits. Mix well and make small laddus. Store it in a air tight container.</span><br />
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</span>shwethahttp://www.blogger.com/profile/09748817066423290985noreply@blogger.com0tag:blogger.com,1999:blog-2056375541443761237.post-27909662391603186742012-02-14T15:44:00.000-05:002012-02-14T15:44:22.583-05:00Mooli Paratha<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU4yCOfIh5T3_wYrXG1EQiweaqYv_atNVqfOL-p6EHKxdbcvt5Apg_alFh6fdd1eHJh9I4PdJGM9yDUOrW9ssfZ_Ow_MW_urlRf-GJ-qryp9OENzL82SfoWTKTkx5M763GxE7xwa5uqo1c/s1600/m+003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU4yCOfIh5T3_wYrXG1EQiweaqYv_atNVqfOL-p6EHKxdbcvt5Apg_alFh6fdd1eHJh9I4PdJGM9yDUOrW9ssfZ_Ow_MW_urlRf-GJ-qryp9OENzL82SfoWTKTkx5M763GxE7xwa5uqo1c/s640/m+003.JPG" width="640" /></a></div><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;">Ingredients:</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Radish/ Mooli: 1 cup grated</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Green chilli: 2 finely chopped</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Coriander leaves: 2 tbspn chopped</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Chapathi Flour: 2 cups</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> </span><span style="font-family: Georgia, 'Times New Roman', serif;">Oil: 1 tbspn</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> </span><span style="font-family: Georgia, 'Times New Roman', serif;">Warm Water to knead</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Salt to taste</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Method:</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> 1. Take a bowl, add chapathi flour, salt and warm water. knead it well.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> 2. Squeeze out the water from grated radish and keep it aside. Mix green chilli, coriander leaves with grated radish.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> 3. Take a lemon sized ball out of the dough and roll into a small disc. Add 1 tbspn of filling and pull the edges of the dough around the filling, completely enclosing it. Twist the dough ends together and pinch off the excess.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> 4. Flatten it and dust it with wheat flour and roll into a chapathi.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> 5. Place it on the skillet and apply oil. Cook on both the sides.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> 6. Serve hot with Raitha or dal.</span>shwethahttp://www.blogger.com/profile/09748817066423290985noreply@blogger.com0tag:blogger.com,1999:blog-2056375541443761237.post-22491596749389743412012-02-01T10:41:00.000-05:002012-02-01T10:41:20.089-05:00Steamed Rice Dumplings: My100th Post :)<div class="separator" style="clear: both; text-align: center;"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8-FVVslhKnMHX1ANXBYHy_q_kCb2c-5UEO21ZScfVgNJyyQ8HPdqAW2sVAnkiw1RD-EM24u6ET0A9V4u3TBU61rptYLPJW6egHVf9M6m-LzW_iBL3uSfSEtnBplkWsBvh2SL8IoFCv_nI/s1600/m+012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8-FVVslhKnMHX1ANXBYHy_q_kCb2c-5UEO21ZScfVgNJyyQ8HPdqAW2sVAnkiw1RD-EM24u6ET0A9V4u3TBU61rptYLPJW6egHVf9M6m-LzW_iBL3uSfSEtnBplkWsBvh2SL8IoFCv_nI/s640/m+012.JPG" width="640" /></a></div><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Ingredients:</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Idli Rava: 1 cup</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Water: 2.5 cups</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Coconut Powder: 1/2 cup</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Ginger: 1 tspn grated</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Green chilli: 2-3 chopped finely</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Oil: 1 tbspn</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Urad dal: 1 tbspn</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Mustard Seeds: 1 tspn</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Methi Seeds: 1/4 tspn</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Curry leaves: 4-5 chopped finely</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Coriander leaves: 1 handful chopped</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Salt to taste</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Method:</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> 1. Heat oil in a pan and add oil. Add mustard seeds and allow it to splutter then add urad dal and fry till light brown in color.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> 2. Add methi seeds, curry leaves, green chilli and ginger. fry for 30 sec.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> 3. Now add 2.5 cups water and allow it to boil.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> 4. Add idli rava, salt and stir continously until the water has evaporated. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> 5. Add coconut powder and chopped coriander leaves. Mix well. Switch off the flame.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> 6. Let it cool a bit and apply oil on your palms and make small balls out of the dough and make a hole in the middle.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> 7. Grease idli plates and arrange these small balls then steam cook for 10 mins like idlis. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> 8. Serve hot with Chutney. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> </span>shwethahttp://www.blogger.com/profile/09748817066423290985noreply@blogger.com0tag:blogger.com,1999:blog-2056375541443761237.post-21082971101160375472012-01-26T14:16:00.000-05:002012-01-26T14:16:26.385-05:00Methi Dal<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY0LCR8f3-0yIlB001CUj3_hbfAo06DOj8nA4pvRUsrTeaVZYCktC97H1E8LhPl3rpebopXuyOuah5Aq0Ml9v3_18ChnalhVqgBbXXE3SyCyhE1h2pmWk8JHd6BovaN-ftN5gczwiOjL-b/s1600/m+007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="560" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY0LCR8f3-0yIlB001CUj3_hbfAo06DOj8nA4pvRUsrTeaVZYCktC97H1E8LhPl3rpebopXuyOuah5Aq0Ml9v3_18ChnalhVqgBbXXE3SyCyhE1h2pmWk8JHd6BovaN-ftN5gczwiOjL-b/s640/m+007.JPG" width="640" /></a></div><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Ingredients:</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Toor dal: 1 cup</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Moong Dal: 1/4 cup</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Methi/ Fenugreek leaves: 1 cup chopped</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Turmeric Powder: 1/4 tspn</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Tamarind extract: 2-3 tbspn</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Garlic: 3-4 cloves (Lightly crushed)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Chilli Powder: 1/4 tspn or according to taste</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Garam masala powder: Pinch ( Optional)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Oil: 1 tbspn</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Cumin Seeds(Jeera): Pinch</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Asafoetida: Pinch</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Curry leaves: 3-4</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Salt to taste</span><br />
<br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Method:</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> 1. Pressure cook toor dal, moong dal, turmeric powder and methi leaves using enough water for 2-3 whistles. Mash the dal very well.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> 2. Heat oil in a pan and add cumin seeds, asafoetida, and curry leaves. Add the cooked dal mixture.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> 3. Add chilli powder, garam masala powder, tamarind extract, crushed garlic cloves and salt. Boil for 5 mins.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> 4. Serve with roti or chapathi or rice.</span>shwethahttp://www.blogger.com/profile/09748817066423290985noreply@blogger.com0tag:blogger.com,1999:blog-2056375541443761237.post-28602026970479127652012-01-03T17:36:00.001-05:002012-01-03T17:42:51.667-05:00Stuffed Buns<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-Py8iTJHT9lQ/TwNvGnrRH8I/AAAAAAAAAPs/hNc_muSZ8ao/s1600/m+055.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-Py8iTJHT9lQ/TwNvGnrRH8I/AAAAAAAAAPs/hNc_muSZ8ao/s640/m+055.JPG" width="640" /></a></div><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Ingredients:</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> All Purpose Flour/Maida: 1 1/2 cup</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> </span><span style="font-family: Georgia, 'Times New Roman', serif;"> Rapid Rise Yeast: 1 tbspn</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Milk: 1/4 cup lukewarm</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Water: 1/4 cup lukewarm (add more if needed)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Oil: 3 tbspn</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Sugar: 1 tbspn</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Salt: 3/4 tspn</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Stuffing:</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Onion: 1 cup (cut it lenghtwise)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Peas: 2 tbspn (Optional)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Green chilli: 1 finely chopped</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Garam masala: 1/4 tspn</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Chat masala: 1/2 tspn</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Coriander leaves: 1 tbspn chopped</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Turmeric: Pinch</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Oil: 1 tbspn</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> Salt to taste</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-EX_G7M4Djis/TwODgGuhGlI/AAAAAAAAARY/W43YAHG-ufA/s1600/m+030.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="272" src="http://2.bp.blogspot.com/-EX_G7M4Djis/TwODgGuhGlI/AAAAAAAAARY/W43YAHG-ufA/s320/m+030.JPG" width="320" /></a></div><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Heat oil in a pan and add onion, peas, salt, green chilli and turmeric powder. fry for 2-3 mins. Add garam masala and chat masala. fry for another 2 mins. switch off the flame and add coriander leaves. mix well and keep it aside.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Method:</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> </span><span style="font-family: Georgia, 'Times New Roman', serif;">1. In a large bowl, add maida, </span><span style="font-family: Georgia, 'Times New Roman', serif;">yeast, sugar, salt and mix well.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> 2. Add lukewarm water and milk and knead to a soft dough. Coat the dough with the oil and Cover and place the bowl in a warm place for an hour. Now the dough doubles in volume.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-KHyy6RWa9-w/TwN820zcqDI/AAAAAAAAAQQ/rCiZbxLMcoc/s1600/m+028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-KHyy6RWa9-w/TwN820zcqDI/AAAAAAAAAQQ/rCiZbxLMcoc/s320/m+028.JPG" width="320" /></a></div><span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-jLT2PSYNrTk/TwN2-m328yI/AAAAAAAAAP4/7zTlwuZ0xhA/s1600/m+036.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-jLT2PSYNrTk/TwN2-m328yI/AAAAAAAAAP4/7zTlwuZ0xhA/s320/m+036.JPG" width="320" /></a></div><span style="font-family: Georgia, 'Times New Roman', serif;"> </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> 3. </span><span style="font-family: Georgia, 'Times New Roman', serif;">Punch down the dough and divide into equal parts. </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-h8XhFT8sYXs/TwN4CAUK1_I/AAAAAAAAAQE/fNNaainPxn0/s1600/m+040.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-h8XhFT8sYXs/TwN4CAUK1_I/AAAAAAAAAQE/fNNaainPxn0/s320/m+040.JPG" width="320" /></a></div><span style="font-family: Georgia, 'Times New Roman', serif;"> </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> 4. Take each divided dough and make it like a disc as shown below.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-6NjxFSiYNsQ/TwN9pgzk3DI/AAAAAAAAAQc/jcKMJY7CbBc/s1600/m+043.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-6NjxFSiYNsQ/TwN9pgzk3DI/AAAAAAAAAQc/jcKMJY7CbBc/s320/m+043.JPG" width="320" /></a></div><span style="font-family: Georgia, 'Times New Roman', serif;"> </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> 5. Add 1-2 tbspn of stuffing and pull all the edges towards the center to cover the stuffing. </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-hm5E8yGBJtY/TwN-vnDlgeI/AAAAAAAAAQo/SEZe0GAfglE/s1600/m+046.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-hm5E8yGBJtY/TwN-vnDlgeI/AAAAAAAAAQo/SEZe0GAfglE/s320/m+046.JPG" width="320" /></a></div><span style="font-family: Georgia, 'Times New Roman', serif;"> </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-E00Nl7u_fOE/TwN_L_bdoiI/AAAAAAAAAQ0/99um_02JIOc/s1600/m+048.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-E00Nl7u_fOE/TwN_L_bdoiI/AAAAAAAAAQ0/99um_02JIOc/s320/m+048.JPG" width="320" /></a></div><span style="font-family: Georgia, 'Times New Roman', serif;"> </span><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-LKEzeJlcUn0/TwOAh97utTI/AAAAAAAAARM/GmZjpDbozFA/s1600/m+049.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-LKEzeJlcUn0/TwOAh97utTI/AAAAAAAAARM/GmZjpDbozFA/s320/m+049.JPG" width="320" /></a></div><span style="font-family: Georgia, 'Times New Roman', serif;"> </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> 6. Preheat the oven to 350 F and arrange the buns in a baking tray and bake for about 15-20 mins or till top surface turns light golden brown in color.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"> 7. Allow it to cool and enjoy with a cup of coffee :) .</span>shwethahttp://www.blogger.com/profile/09748817066423290985noreply@blogger.com1tag:blogger.com,1999:blog-2056375541443761237.post-73273443796495586422011-12-31T12:28:00.001-05:002012-01-03T16:03:17.214-05:00Jelebi<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf7ykAke7tD5AexJ4e_GFKDllMlRcdr-LPOtC2wVmIJHvkIYv8ExxReR8wyxznvMgQnQLEgAd6Ey_89lWGVkqIQB6B5xFRhwX8YEamRb95Uiqnn0ozOH9kyoxRZwMdhfqO_W46h7MbmzdM/s1600/m+022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480px" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf7ykAke7tD5AexJ4e_GFKDllMlRcdr-LPOtC2wVmIJHvkIYv8ExxReR8wyxznvMgQnQLEgAd6Ey_89lWGVkqIQB6B5xFRhwX8YEamRb95Uiqnn0ozOH9kyoxRZwMdhfqO_W46h7MbmzdM/s640/m+022.JPG" width="640px" /></a></div><br />
<br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Ingredients:</span><br />
<span style="font-family: Georgia;"> All Purpose Flour/ Maida: 1 cup</span><br />
<span style="font-family: Georgia;"> Rapid Rise Yeast: 1 tspn</span><br />
<span style="font-family: Georgia;"> Corn Starch: 2 tspn</span><br />
<span style="font-family: Georgia;"> Yoghurt/Curd: 1 tbspn</span><br />
<span style="font-family: Georgia;"> Oil: 1 tspn</span><br />
<span style="font-family: Georgia;"> Warm Water: 3/4 cup</span><br />
<span style="font-family: Georgia;"> Cardamom Powder: 1/8 tspn</span><br />
<span style="font-family: Georgia;"> Oil + 2-3 tbspn ghee for deep frying </span><br />
<span style="font-family: Georgia;"><br />
</span><br />
<span style="font-family: Georgia;">For Syrup:</span><br />
<span style="font-family: Georgia;"> Sugar: 1 1/4 cups</span><br />
<span style="font-family: Georgia;"> Water: 1 cup</span><br />
<span style="font-family: Georgia;"> Lemon juice: 1 tspn</span><br />
<span style="font-family: Georgia;"> Cardamom Powder: 1/4 tspn</span><br />
<span style="font-family: Georgia;"><br />
</span><br />
<span style="font-family: Georgia;">Method:</span><br />
<span style="font-family: Georgia;"> 1. In a bowl, add maida, corn starch, cardamom powder and rapid rise yeast. Mix well.</span><br />
<span style="font-family: Georgia;"> 2. Add yoghurt, oil and warm water and mix thoroughly ( make sure there are no lumps formed).</span><br />
<span style="font-family: Georgia;"> 3. Keep this bowl in a warm place and allow the batter to rise for 30 mins.</span><br />
<span style="font-family: Georgia;"> 4. In a heavy bottom pan, add water, sugar and cardamom powder and mix well. Cook for 15-20 mins on medium heat.</span><br />
<span style="font-family: Georgia;"> 5. Reduce the flame to low heat and add lemon juice.</span><br />
<span style="font-family: Georgia;"> 6. Mix the fermented batter and put it in a mustard or ketchup bottle.</span><br />
<span style="font-family: Georgia;"> 7. Heat oil and ghee in a pan on medium heat. Switch off the flame for sugar syrup so that it does not become too thick.</span><br />
<span style="font-family: Georgia;"> 8. Squeeze out the batter into hot oil in a circular motion. Fry until bottom side is light golden brown and flip once to cook the other side.</span><br />
<span style="font-family: Georgia;"> 9. Remove the jelebi and Shake off excess oil and place directly into sugar syrup.</span><br />
<span style="font-family: Georgia;"> 10. Allow jelebi to rest in sugar syrup for a minute and flip to the other side and shake off the excess syrup and place on to a plate.</span><br />
<span style="font-family: Georgia;"> 11. Continue frying remaining jelebis.</span><br />
<span style="font-family: Georgia;"> 12. Serve hot.</span><br />
<span style="font-family: Georgia;"><br />
</span><br />
<span style="font-family: Georgia;">NOTE: </span><br />
<span style="font-family: Georgia;"> 1. Jelebis will remain fresh for 4-5 days unrefrigerated.</span><br />
<span style="font-family: Georgia;"> 2. This recipe makes about 35 jelebis. </span><br />
<span style="font-family: Georgia;"><br />
</span><br />
<span style="font-family: Georgia;">Source: showmethecurry.com</span><br />
<span style="font-family: Georgia;"><br />
</span><br />
<span style="font-family: Georgia;"><br />
</span>shwethahttp://www.blogger.com/profile/09748817066423290985noreply@blogger.com0tag:blogger.com,1999:blog-2056375541443761237.post-75346630783690210512011-12-19T15:37:00.000-05:002011-12-19T15:37:53.406-05:00Baingan bartha<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg-xQmJI8582qshumvoB-1Jt8CAhvunqGQI5H5ppx9aADln11yY_FCVCW0gWzt6VBuPOw9CwKH2uuFBviaOjRzVc8yR_fjelwoxkeWW2Ce5HGryFJS6uaYJ0sW0j9BOznlR_WcVyIJr-Ax/s1600/m+006.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="504px" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjg-xQmJI8582qshumvoB-1Jt8CAhvunqGQI5H5ppx9aADln11yY_FCVCW0gWzt6VBuPOw9CwKH2uuFBviaOjRzVc8yR_fjelwoxkeWW2Ce5HGryFJS6uaYJ0sW0j9BOznlR_WcVyIJr-Ax/s640/m+006.JPG" width="640px" /></a></div><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Ingredients:</span><br />
<span style="font-family: Georgia;"> Eggplant: 1 lb approx</span><br />
<span style="font-family: Georgia;"> Onion(medium): 1 chopped</span><br />
<span style="font-family: Georgia;"> Tomato(medium): 2 chopped</span><br />
<span style="font-family: Georgia;"> Peas: 1/2 cup</span><br />
<span style="font-family: Georgia;"> Garlic: 3-4 cloves lightly crushed</span><br />
<span style="font-family: Georgia;"> Ginger: 1 tspn grated</span><br />
<span style="font-family: Georgia;"> Coriander Powder: 1 tspn</span><br />
<span style="font-family: Georgia;"> Amchoor Powder: 1/4 tspn</span><br />
<span style="font-family: Georgia;"> Cumin Powder: 1/2 tspn</span><br />
<span style="font-family: Georgia;"> Chilli Powder: 1/4 tspn or according to taste</span><br />
<span style="font-family: Georgia;"> Garam masala: 1/4 tspn</span><br />
<span style="font-family: Georgia;"> Turmeric Powder: 1/4 tspn</span><br />
<span style="font-family: Georgia;"> Oil: 2 tbspn</span><br />
<span style="font-family: Georgia;"> Asafoetida(hing): Pinch</span><br />
<span style="font-family: Georgia;"> Salt to taste</span><br />
<span style="font-family: Georgia;"> Coriander leaves to garnish</span><br />
<br />
<span style="font-family: Georgia;">Method:</span><br />
<span style="font-family: Georgia;"> 1. Preheat the oven to 400 degrees, rub a little oil on eggplant and bake it for about 45 mins, turning the sides every 15 mins.</span><br />
<span style="font-family: Georgia;"> 2. Allow it to cool and peel off the skin. Chop the eggplant into small pieces and keep it aside.</span><br />
<span style="font-family: Georgia;"> 3. Heat oil in a pan on medium heat. Add asafoetida, onion, peas, curry leaves, salt and turmeric powder. Give it a good stir and let it cook till onions turns translucent.</span><br />
<span style="font-family: Georgia;"> 4. Add ginger and crushed garlic and cook for 2-3 mins.</span><br />
<span style="font-family: Georgia;"> 5. Now add chopped tomatoes and cook till the oil separates from the mixture.</span><br />
<span style="font-family: Georgia;"> 6. Add coriander powder, amchoor powder, cumin powder, chilli powder and garam masala. Mix well.</span><br />
<span style="font-family: Georgia;"> 7. Now add chopped eggplant pieces and cook on medium heat.</span><br />
<span style="font-family: Georgia;"> 8. Garnish with coriander leaves.</span><br />
<span style="font-family: Georgia;"> 9. Serve with Roti, Chapathi, Parathas or Naan.</span>shwethahttp://www.blogger.com/profile/09748817066423290985noreply@blogger.com0tag:blogger.com,1999:blog-2056375541443761237.post-14531082557385730982011-12-12T16:39:00.000-05:002011-12-12T16:39:58.021-05:00Capsicum Subji<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4S3kt_AsyRvF59QvdoAoVtXQPRQBdWvuRmHW-pS9K3GyjOZzp-HQfWRjruqJiBcskqI5R1NMFWJy4l87q3EnBI5tX4Y1L7gCt2zd4ZoCTETW7MldRO5gkNu2q24j5ReHVwulOhRXWKfEB/s1600/m+004.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="528px" oda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4S3kt_AsyRvF59QvdoAoVtXQPRQBdWvuRmHW-pS9K3GyjOZzp-HQfWRjruqJiBcskqI5R1NMFWJy4l87q3EnBI5tX4Y1L7gCt2zd4ZoCTETW7MldRO5gkNu2q24j5ReHVwulOhRXWKfEB/s640/m+004.JPG" width="640px" /></a></div><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Ingredients:</span><br />
<span style="font-family: Georgia;"> Capsicum/Bell Pepper: 2 chopped</span><br />
<span style="font-family: Georgia;"> Onion: 1/2 chopped (small)</span><br />
<span style="font-family: Georgia;"> Ginger-Garlic Paste: 1 tbspn</span><br />
<span style="font-family: Georgia;"> Turmeric Powder: Pinch</span><br />
<span style="font-family: Georgia;"> Coriander Powder: 1 tspn</span><br />
<span style="font-family: Georgia;"> Chilli Powder: 1/2 tspn</span><br />
<span style="font-family: Georgia;"> Garam Masala Powder: 1/4 tspn</span><br />
<span style="font-family: Georgia;"> Coconut Powder: 1 tspn</span><br />
<span style="font-family: Georgia;"> Oil: 1 tbspn</span><br />
<span style="font-family: Georgia;"> Mustard Seeds: 1/4 tspn</span><br />
<span style="font-family: Georgia;"> Cumin seeds: Pinch</span><br />
<span style="font-family: Georgia;"> Curry Leaves: 3-4</span><br />
<span style="font-family: Georgia;"> Salt to taste</span><br />
<span style="font-family: Georgia;"> Coriander leaves to garnish</span><br />
<span style="font-family: Georgia;">Method:</span><br />
<span style="font-family: Georgia;"> 1. Heat oil in a pan, and add mustard seeds, curry leaves and onion. Saute for a min.</span><br />
<span style="font-family: Georgia;"> 2. Add ginger-garlic paste, turmeric and salt. Fry till raw smell disappears.</span><br />
<span style="font-family: Georgia;"> 3. Now add chopped capsicum and cook for 2-3 mins.</span><br />
<span style="font-family: Georgia;"> 4. Add coriander powder and cook for another 2-3 mins or till capsicum is soft.</span><br />
<span style="font-family: Georgia;"> 5. Add coconut powder and garnish with coriander leaves.</span><br />
<span style="font-family: Georgia;"> 6. Serve with Roti or Chapathi.</span><br />
<span style="font-family: Georgia;"> </span>shwethahttp://www.blogger.com/profile/09748817066423290985noreply@blogger.com0tag:blogger.com,1999:blog-2056375541443761237.post-19543424937089541862011-12-07T19:25:00.001-05:002011-12-08T08:59:28.429-05:00Avarekaalu Huli/ Surti Beans Gravy<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAOFo5LjVGo7UGszKDoVGLJBVP9cVkBKNqsUCmpttJyAfDbQQO-fCyH4KDDBAvkRVipjQbsPsDvGw8rQESzpogCjqKuGCGXwk5FnRNHyu0FhNsXpAO3mpx1oKadqKJ3PigTRtwK3zezu4t/s1600/m+015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="540px" mda="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAOFo5LjVGo7UGszKDoVGLJBVP9cVkBKNqsUCmpttJyAfDbQQO-fCyH4KDDBAvkRVipjQbsPsDvGw8rQESzpogCjqKuGCGXwk5FnRNHyu0FhNsXpAO3mpx1oKadqKJ3PigTRtwK3zezu4t/s640/m+015.JPG" width="640px" /></a></div><span style="font-family: Georgia, "Times New Roman", serif;">Ingredients:</span><br />
<span style="font-family: Georgia;"> Avarekaalu/ Surti beans: 1 cup</span><br />
<span style="font-family: Georgia;"> Potato: 1 (Peeled and cubed)</span><br />
<span style="font-family: Georgia;"> Brinjal: 1 chopped</span><br />
<span style="font-family: Georgia;"> Garlic: 3-4 cloves</span><br />
<span style="font-family: Georgia;"> Oil: 1 tbspn</span><br />
<span style="font-family: Georgia;"> Mustard seeds: 1/4 tspn</span><br />
<span style="font-family: Georgia;"> Curry leaves: 4-5</span><br />
<span style="font-family: Georgia;"> Salt to taste</span><br />
<br />
<span style="font-family: Georgia;"> To Grind:</span><br />
<span style="font-family: Georgia;"> Onion(small): 1/2 </span><br />
<span style="font-family: Georgia;"> Tomato: 1 </span><br />
<span style="font-family: Georgia;"> </span><span style="font-family: Georgia;">Sambar Powder: 1 tbspn</span><br />
<span style="font-family: Georgia;"> Coconut Powder: 3 tbspn</span><br />
<span style="font-family: Georgia;"> Hurigadle: 1 tspn</span><br />
<span style="font-family: Georgia;"> Tamarind Extract: 1 tbspn</span><br />
<span style="font-family: Georgia;"> Coriander Leaves: 3-4 strands</span><br />
<span style="font-family: Georgia;"> </span><span style="font-family: Georgia;"> </span><br />
<span style="font-family: Georgia;">Method:</span><br />
<span style="font-family: Georgia;"> 1. Pressure cook avarekaalu, potato, and brinjal using enough water.</span><br />
<span style="font-family: Georgia;"> 2. Grind together the ingredients listed above.</span><br />
<span style="font-family: Georgia;"> 3. Heat oil in a pan, and add mustard seeds, curry leaves and lightly crushed garlic cloves. </span><br />
<span style="font-family: Georgia;"> 4. Add the grinded paste and cook for 2-3 mins.</span><br />
<span style="font-family: Georgia;"> 5. Now add pressure cooked avarekaalu mixture and salt.</span><br />
<span style="font-family: Georgia;"> 6. Boil for 10 mins.</span><br />
<span style="font-family: Georgia;"> 7. Serve with Rice.</span>shwethahttp://www.blogger.com/profile/09748817066423290985noreply@blogger.com0tag:blogger.com,1999:blog-2056375541443761237.post-54604971657612807862011-12-06T13:21:00.001-05:002011-12-06T13:22:35.426-05:00Sabsige Soppu Saaru/ Dill dal<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj07IsfZxuYDv8uDD4wtlZX7YobUkAjUvxHqFQUJOxZ9mpvsPXVfLthRa9oBqK0iSp_OZ9xK_5VHL6KjTn6IrYL_SLvt_Kp3euQdpnlAHIbF-NKdAnQqDZJr2wwohpZHv5_JEmMKlem3ADI/s1600/m+019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="480px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj07IsfZxuYDv8uDD4wtlZX7YobUkAjUvxHqFQUJOxZ9mpvsPXVfLthRa9oBqK0iSp_OZ9xK_5VHL6KjTn6IrYL_SLvt_Kp3euQdpnlAHIbF-NKdAnQqDZJr2wwohpZHv5_JEmMKlem3ADI/s640/m+019.JPG" width="640px" /></a></div><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Ingredients:</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"> Toor dal: 1 cup</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"> Sabsige Soppu/ Dill Leaves: 1 cup chopped</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"> Turmeric Powder: Pinch</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"> Cumin seeds: 1 tspn</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"> Coriander seeds/ Dhania: 1 tspn</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"> Garlic cloves: 3 for grinding + 1 chopped for seasoning</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"> Coconut Powder: 1 tbspn</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"> Green chilli: 1-2 </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"> Lemon Juice: 1/2 tspn</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"> Oil: 1 tspn</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"> Mustard seeds: 1/4 tspn</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"> Asafoetida(hing): Pinch</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"> Curry Leaves: 4-5</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"> Salt to taste</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Method:</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"> 1. Pressure cook toor dal using enough water. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"> 2. Grind together coconut, cumin seeds, coriander seeds, garlic, turmeric, coriander leaves and green chilli to a smooth paste.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"> 3. Heat oil in a pan and, add mustard seeds, curry leaves and asafoetida. Add 1 chopped garlic clove and chopped sabsige soppu. Fry for 2 mins.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"> 4. Now add grinded paste and cook until raw smell disappears.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"> 5. Add this paste to pressure cooked toor dal and boil for 3-4 mins.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"> 6. Add lemon juice and mix well.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"> 7. Serve with rice or chapathi.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"> </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"> Note: You can skip the grinding process and just add sambar powder and tamarind juice. Tastes good either way. </span>shwethahttp://www.blogger.com/profile/09748817066423290985noreply@blogger.com0tag:blogger.com,1999:blog-2056375541443761237.post-67700295729305253752011-12-05T11:19:00.000-05:002011-12-05T11:19:36.929-05:00Aloo Methi<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzhCbX0iCte-eIZ1kAzQ53sCn-IllHQa8RulLNiFWSo_BzHaTjDzFZPZHFHd8pdDleNHhO2Z4ZI2RvOe8QMcTcmDXJEPtV9nuyUCzMbxxom4UJmeX3jB-oXUJNurkRfKw4kp4kUoQgPYeS/s1600/m+012.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="576px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzhCbX0iCte-eIZ1kAzQ53sCn-IllHQa8RulLNiFWSo_BzHaTjDzFZPZHFHd8pdDleNHhO2Z4ZI2RvOe8QMcTcmDXJEPtV9nuyUCzMbxxom4UJmeX3jB-oXUJNurkRfKw4kp4kUoQgPYeS/s640/m+012.JPG" width="640px" /></a></div><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Ingredients:</span><br />
<span style="font-family: Georgia;"> Potato: 2 (Peeled and cubed)</span><br />
<span style="font-family: Georgia;"> Fenugreek leaves/ Methi leaves: 1 cup chopped</span><br />
<span style="font-family: Georgia;"> Turmeric Powder: 1/4 tspn</span><br />
<span style="font-family: Georgia;"> Onion: 1/2 chopped (small)</span><br />
<span style="font-family: Georgia;"> Garlic: 2 cloves grated</span><br />
<span style="font-family: Georgia;"> Ginger: 1'' piece grated</span><br />
<span style="font-family: Georgia;"> Green chilli: 1 chopped</span><br />
<span style="font-family: Georgia;"> Chilli Powder: 1/4 tspn or according to taste</span><br />
<span style="font-family: Georgia;"> Amchoor Powder: 1/2 tspn</span><br />
<span style="font-family: Georgia;"> Cumin seeds(Jeera): 1/4 tspn</span><br />
<span style="font-family: Georgia;"> Garam masala: 1/4 tspn</span><br />
<span style="font-family: Georgia;"> Oil: 2 tbspn</span><br />
<br />
<span style="font-family: Georgia;">Method:</span><br />
<span style="font-family: Georgia;"> 1. Wash fenugreek leaves and chop it.</span><br />
<span style="font-family: Georgia;"> 2. Heat oil in a pan and add cumin seeds, onion, green chilli, ginger-garlic paste. Fry until raw smell disappears.</span><br />
<span style="font-family: Georgia;"> 3. Add fenugreek leaves, turmeric powder, chilli powder, amchoor powder and salt. fry for a min.</span><br />
<span style="font-family: Georgia;"> 4. Now add Potato and cook until soft. </span><br />
<span style="font-family: Georgia;"> 5. Add garam masala powder. Mix well.</span><br />
<span style="font-family: Georgia;"> 6. Serve with Roti or Chapathi or as a sidedish.</span><br />
<span style="font-family: Georgia;"> </span>shwethahttp://www.blogger.com/profile/09748817066423290985noreply@blogger.com0tag:blogger.com,1999:blog-2056375541443761237.post-42598770417478418232011-12-05T10:34:00.001-05:002011-12-05T10:37:17.768-05:00Chole/ Channa Masala<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIE_y9s-YDVRYmtUnGiY4dX0xh-1lKthBXbWYnb4puEOuL12fGwKgjzgV69H4wD2jtQ05rpe217PsiZk6BLdthiZ4TisgaNW-0DyQasOF-wh0BnoELIGKiAgLHJYhi6Mnqbcnvzyg8Il_E/s1600/m+005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="480px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIE_y9s-YDVRYmtUnGiY4dX0xh-1lKthBXbWYnb4puEOuL12fGwKgjzgV69H4wD2jtQ05rpe217PsiZk6BLdthiZ4TisgaNW-0DyQasOF-wh0BnoELIGKiAgLHJYhi6Mnqbcnvzyg8Il_E/s640/m+005.JPG" width="640px" /></a></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Ingredients:</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Chickpeas/ Garbanzo Beans: 2 cups</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Onion: 1 (medium)</span><br />
<span style="font-family: Georgia;"> Tomato: 3 </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Coriander Powder: 1 tbspn</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Cumin(Jeera) Powder: 1 tspn</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Amchoor Powder: 1 tspn</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Turmeric Powder: Pinch</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Ginger: 1'' piece + extra for seasoning</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Garlic: 4-5 cloves</span><br />
<span style="font-family: Georgia;"> Green chilli: 1 chopped</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Bay Leaf: 1</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Cinnamon: 1'' piece</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Cloves: 3-4</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Tea Bags: 2</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Oil: 2 tbspn</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Butter or Ghee: 2 tbspn</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Salt to taste</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Method:</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> 1. Soak chickpeas for 4-5 hrs or overnight. Pressure cook chickpeas using enough water for 2-3 whistles or until soft. Do not discard the water. Dip 2 tea bags in the cooked chickpeas for 3 mins and then discard the tea bags.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> 2. Grind onion, garlic and 1'' inch piece ginger to a smooth paste and grind tomatoes seperately.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> 3. Heat oil in a pan and add bay leaf, cinnamon n cloves.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> 4. Add Onion paste and fry until raw smell disappears. Now add tomato puree and fry till oil starts leaving. </span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> 5. Add green chilli, coriander powder, cumin powder and amchoor powder. Fry for 2 mins.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> 6. Now add cooked chickpeas along with the water. cook on low flame. Gently press few chickpeas and mix well.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> 7. Heat butter in a separate pan and add thinly sliced ginger pieces and fry for 30 sec and pour this mixture over chickpeas curry. Mix well.</span><br />
<span style="font-family: Georgia;"> 8. Serve with Roti, Naan, Chapathi or Rice.</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span>shwethahttp://www.blogger.com/profile/09748817066423290985noreply@blogger.com0tag:blogger.com,1999:blog-2056375541443761237.post-14018521614465394202011-11-30T10:14:00.000-05:002011-11-30T10:14:13.632-05:00Puri Uppittu / Puri oggarane<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxAxgzp3C1pfxVjQyekPc1TSXwHq_FX6jO3QZr_KQamocAona_tXtgEgU0jPrTE-F8HLO2MS_ME6VRtiEI82lSbqqFI0tbvNqzcmCrU0tsetGcWwuILr2z1_DbSVBdz03ELVAKroEbS5Pd/s1600/s+022.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="480px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxAxgzp3C1pfxVjQyekPc1TSXwHq_FX6jO3QZr_KQamocAona_tXtgEgU0jPrTE-F8HLO2MS_ME6VRtiEI82lSbqqFI0tbvNqzcmCrU0tsetGcWwuILr2z1_DbSVBdz03ELVAKroEbS5Pd/s640/s+022.JPG" width="640px" /></a></div><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Ingredients:</span><br />
<span style="font-family: Georgia;"> Puri/ kadle Puri: 3 cups</span><br />
<span style="font-family: Georgia;"> Onion(small): 1/2 chopped</span><br />
<span style="font-family: Georgia;"> Green chilli: 2 ( cut it lengthwise)</span><br />
<span style="font-family: Georgia;"> Peanuts: 1 tbspn</span><br />
<span style="font-family: Georgia;"> Channa dal: 1 tspn</span><br />
<span style="font-family: Georgia;"> Lemon juice: 1 tspn</span><br />
<span style="font-family: Georgia;"> Turmeric Powder: Pinch</span><br />
<span style="font-family: Georgia;"> Oil: 1 tbspn</span><br />
<span style="font-family: Georgia;"> Mustard seeds: 1/4 tspn</span><br />
<span style="font-family: Georgia;"> Cumin seeds(Jeera): Pinch</span><br />
<span style="font-family: Georgia;"> Curry leaves: 3-4</span><br />
<span style="font-family: Georgia;"> Coconut powder: 1 tspn</span><br />
<span style="font-family: Georgia;"> Coriander leaves to garnish</span><br />
<span style="font-family: Georgia;">Method:</span><br />
<span style="font-family: Georgia;"> 1. Soak puri in water for about 2-3 mins. Drain out the water and hold a handful of puri in hand and squeeze out water by pressing it. keep it aside.</span><br />
<span style="font-family: Georgia;"> 2. Heat oil in a pan and add channa dal, peanuts and fry until light brown in color.</span><br />
<span style="font-family: Georgia;"> 3. Now add onion, curry leaves, green chilli, turmeric powder and salt. saute for 2 mins.</span><br />
<span style="font-family: Georgia;"> 4. Add puri and fry for 2 mins. Switch off the flame.</span><br />
<span style="font-family: Georgia;"> 5. Add lemon juice and coconut powder. Mix well.</span><br />
<span style="font-family: Georgia;"> 6. Garnish with coriander leaves.</span>shwethahttp://www.blogger.com/profile/09748817066423290985noreply@blogger.com0tag:blogger.com,1999:blog-2056375541443761237.post-22335745890063457862011-11-28T09:50:00.000-05:002011-11-28T09:50:11.194-05:00Aloo Achar / Potato Pickle<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-t700_cDgg21Qxe1NikFLBNRQpt41uOu3mU8uQRhkOMpQkegrJdf2q0VjCu2WhNF1jwp5i9nRLure63F-IWft1b2tI9x2R6beITmkQGpsK9V3G8VLiM2QMzSz-PS95oChVE8bTzM17i1y/s1600/s+016.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="480px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-t700_cDgg21Qxe1NikFLBNRQpt41uOu3mU8uQRhkOMpQkegrJdf2q0VjCu2WhNF1jwp5i9nRLure63F-IWft1b2tI9x2R6beITmkQGpsK9V3G8VLiM2QMzSz-PS95oChVE8bTzM17i1y/s640/s+016.JPG" width="640px" /></a></div><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Ingredients:</span><br />
<span style="font-family: Georgia;"> Potato: 3 (Boiled and cubed) Make sure it is not over boiled</span><br />
<span style="font-family: Georgia;"> Green chilli: 1</span><br />
<span style="font-family: Georgia;"> Sesame seeds: 1/4 cup</span><br />
<span style="font-family: Georgia;"> Chilli Powder: 1/4 tspn or according to taste</span><br />
<span style="font-family: Georgia;"> Turmeric Powder: 1/4 tspn</span><br />
<span style="font-family: Georgia;"> Methi seeds: 8-10</span><br />
<span style="font-family: Georgia;"> Lemon juice: 3-4 tbspn (freshly squeezed)</span><br />
<span style="font-family: Georgia;"> Oil: 3 tbspn</span><br />
<span style="font-family: Georgia;"> Coriander Leaves to garnish</span><br />
<span style="font-family: Georgia;"> Salt to taste</span><br />
<br />
<span style="font-family: Georgia;"> Method:</span><br />
<span style="font-family: Georgia;"> 1. Roast the sesame seeds until light brown in color and powder it. keep it aside.</span><br />
<span style="font-family: Georgia;"> 2. Take a bowl, add cubed potatoes and sesame seeds powder.</span><br />
<span style="font-family: Georgia;"> 3. Add chilli powder, salt, lemon juice, green chilli and coriander leaves.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo0QjjSRdXwexXqqDCm_j9d389-coZkgkBtOIe-KoVeuRGwwCJjormlAKWHFePCVIJjUVSciIvxLrScqR0kwwtsVg6FvNMpwzyHEVYLIKDbDZck8niFB5JhAtVfKMeC78QQE9qL_LKc28c/s1600/s+014.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" dda="true" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjo0QjjSRdXwexXqqDCm_j9d389-coZkgkBtOIe-KoVeuRGwwCJjormlAKWHFePCVIJjUVSciIvxLrScqR0kwwtsVg6FvNMpwzyHEVYLIKDbDZck8niFB5JhAtVfKMeC78QQE9qL_LKc28c/s320/s+014.JPG" width="320px" /></a></div><span style="font-family: Georgia;"> </span><br />
<span style="font-family: Georgia;"> 4. Heat oil in a pan and when hot, add methi seeds and turmeric powder. Switch off the flame. Immediately pour this over potato mixture and mix well.</span><br />
<span style="font-family: Georgia;"> 5. Serve with Roti or as a sidedish</span><br />
<span style="font-family: Georgia;"> </span>shwethahttp://www.blogger.com/profile/09748817066423290985noreply@blogger.com0tag:blogger.com,1999:blog-2056375541443761237.post-14082198363806646642011-11-22T14:41:00.000-05:002011-11-22T14:41:55.970-05:00Aloo Palak- Type 1<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJxmgpilUIzhQHbK38JVew7KIH99sd82CnkCsLzUjvZ9lKrn0Sc6Md_1S-DY3mQ-tUPFVwZHjIhaxgG4FnDyLbvXvjIgYDJHNIuRL2a1J3Z_LJj_HS4_0V7n0RN7lz9cqnMJQ72rslSzx2/s1600/n+005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="480px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJxmgpilUIzhQHbK38JVew7KIH99sd82CnkCsLzUjvZ9lKrn0Sc6Md_1S-DY3mQ-tUPFVwZHjIhaxgG4FnDyLbvXvjIgYDJHNIuRL2a1J3Z_LJj_HS4_0V7n0RN7lz9cqnMJQ72rslSzx2/s640/n+005.JPG" width="640px" /></a></div><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Ingredients:</span><br />
<span style="font-family: Georgia;"> Potato: 2 (Peeled and cubed)</span><br />
<span style="font-family: Georgia;"> Spinach/Palak: 1/2 bunch</span><br />
<span style="font-family: Georgia;"> Tomato: 1 </span><br />
<span style="font-family: Georgia;"> Onion(small): 1/2 chopped</span><br />
<span style="font-family: Georgia;"> Ginger-Garlic Paste: 1 tbspn</span><br />
<span style="font-family: Georgia;"> </span><span style="font-family: Georgia;">Chilli Powder: 1/2 tspn or according to taste</span><br />
<span style="font-family: Georgia;"> Coriander Powder: 1/2 tspn</span><br />
<span style="font-family: Georgia;"> Amchoor Powder: 1/4 tspn</span><br />
<span style="font-family: Georgia;"> Cumin powder: 1/4 tspn</span><br />
<span style="font-family: Georgia;"> Turmeric Powder: Pinch</span><br />
<span style="font-family: Georgia;"> Garam Masala: 1/4 tspn</span><br />
<span style="font-family: Georgia;"> Cumin(Jeera): 1/4 tspn</span><br />
<span style="font-family: Georgia;"> Oil: 1 tbspn</span><br />
<span style="font-family: Georgia;"> Salt to taste</span><br />
<span style="font-family: Georgia;"> </span><br />
<br />
<span style="font-family: Georgia;">Method:</span><br />
<span style="font-family: Georgia;"> 1. Make a paste of tomato and palak seperately. Keep it aside.</span><br />
<span style="font-family: Georgia;"> 2. Heat oil in a pan, and add cumin seeds, onion and ginger-garlic paste. Saute for a min.</span><br />
<span style="font-family: Georgia;"> 3. Add tomato puree, turmeric, amchoor powder, chilli powder, coriander powder, cumin powder and garam masala. Fry for 3-4 mins.</span><br />
<span style="font-family: Georgia;"> 4. Now add palak/spinach paste, salt and potato. cook until done.</span><br />
<span style="font-family: Georgia;"> 5. Serve with Roti, Naan or chapathi</span><br />
<span style="font-family: Georgia;"> </span>shwethahttp://www.blogger.com/profile/09748817066423290985noreply@blogger.com0tag:blogger.com,1999:blog-2056375541443761237.post-16849149016133561582011-11-21T14:18:00.002-05:002011-11-21T14:19:58.411-05:00Badanekai Gojju<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhDUdwMYTVWAV8pYIaa-mkoMs6atDj8a1WJI7tdFx1QYy8Xajo4Us0F6d07hdramTjtaVUvYrtf7_tR5dphfs1o4BLOU6z1DZOecZNnueLvwaQjMZy-_OLcZO6FQ2PVrvw6UhBe1XOrY4A/s1600/z+003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" hda="true" height="480px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhDUdwMYTVWAV8pYIaa-mkoMs6atDj8a1WJI7tdFx1QYy8Xajo4Us0F6d07hdramTjtaVUvYrtf7_tR5dphfs1o4BLOU6z1DZOecZNnueLvwaQjMZy-_OLcZO6FQ2PVrvw6UhBe1XOrY4A/s640/z+003.JPG" width="640px" /></a></div><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Ingredients:</span><br />
<span style="font-family: Georgia;"> Brinjal: 4-5 ( Cut it lengthwise)</span><br />
<span style="font-family: Georgia;"> Peas: 1 handful (Optional)</span><br />
<span style="font-family: Georgia;"> Kasuri Methi: 2 tbspn</span><br />
<span style="font-family: Georgia;"> Onion(small): 1 chopped</span><br />
<span style="font-family: Georgia;"> Ginger: 1 tspn grated</span><br />
<span style="font-family: Georgia;"> Chilli Powder: 1/2 tspn or according to your taste</span><br />
<span style="font-family: Georgia;"> Turmeric Powder: Pinch</span><br />
<span style="font-family: Georgia;"> Garam Masala: 1/2 tspn</span><br />
<span style="font-family: Georgia;"> Besan Flour: 2 tbspn</span><br />
<span style="font-family: Georgia;"> Amchoor Powder: 1/4 tspn</span><br />
<span style="font-family: Georgia;"> Green chilli: 1 cut it lengthwise</span><br />
<span style="font-family: Georgia;"> Tomato: 1 chopped</span><br />
<span style="font-family: Georgia;"> Water: 1/4 cup</span><br />
<span style="font-family: Georgia;"> Oil: 2 tbspn</span><br />
<span style="font-family: Georgia;"> Cumin(Jeera): 1/4 tspn</span><br />
<span style="font-family: Georgia;"> Curry leaves: 4-5</span><br />
<span style="font-family: Georgia;"> Salt to taste</span><br />
<span style="font-family: Georgia;"> Coriander leaves to garnish</span><br />
<br />
<span style="font-family: Georgia;">Method:</span><br />
<span style="font-family: Georgia;"> 1. Heat oil in a pan, add cumin seeds, curry leaves, onion, green chilli and ginger. saute for 2 mins.</span><br />
<span style="font-family: Georgia;"> 2. Add brinjal, salt and fry until half cooked.</span><br />
<span style="font-family: Georgia;"> 3. Now add tomato and fry.</span><br />
<span style="font-family: Georgia;"> 4. In a bowl, mix together chilli powder, garam masala, besan flour and kasuri methi with 1/4 cup water. </span><br />
<span style="font-family: Georgia;"> 5. Add this paste to brinjal mixture and fry until cooked. ( Add more water if required) </span><br />
<span style="font-family: Georgia;"> 6. Garnish with coriander leaves.</span><br />
<span style="font-family: Georgia;"> 7. Serve with Roti or Chapathi</span><br />
<span style="font-family: Georgia;"> </span>shwethahttp://www.blogger.com/profile/09748817066423290985noreply@blogger.com0tag:blogger.com,1999:blog-2056375541443761237.post-79878446740522650642011-11-07T12:09:00.000-05:002011-11-07T12:09:59.194-05:00Kodubale<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilyhSfjBijPK5K2T5QReCKa6hBudfTH6vnt0bwHdsXClMl3MSZv34hRxJO2YUxLifwoT7kyMX1OZX58b8dDrIqP2_Gw5H8jOSJFCgsaJ_fLWyZyG5-87D2rKT2LwAWuuftNsHWct11qgnA/s1600/b+003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480px" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilyhSfjBijPK5K2T5QReCKa6hBudfTH6vnt0bwHdsXClMl3MSZv34hRxJO2YUxLifwoT7kyMX1OZX58b8dDrIqP2_Gw5H8jOSJFCgsaJ_fLWyZyG5-87D2rKT2LwAWuuftNsHWct11qgnA/s640/b+003.JPG" width="640px" /></a></div><br />
<span style="font-family: Georgia;">Ingredients:</span><br />
<span style="font-family: Georgia;"> Rice Flour: 1 cup</span><br />
<span style="font-family: Georgia;"> Maida: 1 cup</span><br />
<span style="font-family: Georgia;"> Chiroti Rava(Fine Rava): 1 cup</span><br />
<span style="font-family: Georgia;"> Sesame Seeds: 1 tspn (Roasted)</span><br />
<span style="font-family: Georgia;"> Butter: 3-4 tbspn</span><br />
<span style="font-family: Georgia;"> Baking Soda: Pinch</span><br />
<span style="font-family: Georgia;"> Salt to taste</span><br />
<span style="font-family: Georgia;"> Oil for deep frying </span><br />
<br />
<span style="font-family: Georgia;">To Grind:</span><br />
<span style="font-family: Georgia;"> Cumin Seeds(Jeera): 1 tbspn (Roasted)</span><br />
<span style="font-family: Georgia;"> Black Peppercorns: 1 tspn (Roasted)</span><br />
<span style="font-family: Georgia;"> </span><span style="font-family: Georgia;">Dry Coconut(Kobbari): 1/2 cup</span><br />
<span style="font-family: Georgia;"> Green chilli: 4-5 or according to taste</span><br />
<span style="font-family: Georgia;"> Curry leaves: 1 sprig</span><br />
<span style="font-family: Georgia;"> Coriander leaves: 6-7 strands</span><br />
<br />
<span style="font-family: Georgia;">Method:</span><br />
<span style="font-family: Georgia;"> 1. In a bowl, add rice flour, maida and chiroti rava. Add sesame seeds, butter and salt. Mix well.</span><br />
<span style="font-family: Georgia;"> 2. Grind the ingredients listed above using less water.</span><br />
<span style="font-family: Georgia;"> 3. Add this paste to rice flour mixture and knead well. Add water if required while kneading. </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmgA8SiUy61bxCguxSqMqXtiWxXSKjgk0jMh8vCgAdt4AW7uuaa9bR4kK2D7NpqzKDTUFRjDxIBJLVaJnZGfkhKR3CslnmEnqdXxi4DV34IfjNhpBmZcMQIDXBGCUmcbDsy20bQPqhP9QJ/s1600/b+002.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480px" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmgA8SiUy61bxCguxSqMqXtiWxXSKjgk0jMh8vCgAdt4AW7uuaa9bR4kK2D7NpqzKDTUFRjDxIBJLVaJnZGfkhKR3CslnmEnqdXxi4DV34IfjNhpBmZcMQIDXBGCUmcbDsy20bQPqhP9QJ/s640/b+002.JPG" width="640px" /></a></div><span style="font-family: Georgia;"> <span id="goog_450832311"></span><span id="goog_450832312"></span></span><br />
<span style="font-family: Georgia;"> 4. Take a small portion of the dough and roll on a smooth surface into a string and join the ends together to form a circle. </span><br />
<span style="font-family: Georgia;"> 5. Heat oil in a pan on medium heat and deep fry the kodbale until light brown in color. Drain on paper towel.</span><br />
<span style="font-family: Georgia;"> 6. Store in air tight container.</span>shwethahttp://www.blogger.com/profile/09748817066423290985noreply@blogger.com0tag:blogger.com,1999:blog-2056375541443761237.post-17730075104394748492011-10-25T14:56:00.000-04:002011-10-25T14:56:09.783-04:00Peda<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWgywICdcLuoLDhyphenhyphenx7pBq5SQNrSJnApUGWp_VXkbY-kEX3pkP-mHaUqtdTpxEPsQW_XPFCMJpv7Khhr9x-M53YLTCi-mAXzrNEP0pcKBzatWjjyLLVuYTx0Bnj6pCsDqBltCSq4SerrZPw/s1600/v+005.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480px" ida="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWgywICdcLuoLDhyphenhyphenx7pBq5SQNrSJnApUGWp_VXkbY-kEX3pkP-mHaUqtdTpxEPsQW_XPFCMJpv7Khhr9x-M53YLTCi-mAXzrNEP0pcKBzatWjjyLLVuYTx0Bnj6pCsDqBltCSq4SerrZPw/s640/v+005.JPG" width="640px" /></a></div><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Ingredients:</span><br />
<span style="font-family: Georgia;"> Instant Dry Milk(Milk Powder): 2 cups</span><br />
<span style="font-family: Georgia;"> Sweetened Condensed Milk: 1 can (14 oz can)</span><br />
<span style="font-family: Georgia;"> Unsalted Butter: 1 stick (1/2 cup)</span><br />
<span style="font-family: Georgia;"> Cardamom Powder: 1/2 tspn</span><br />
<br />
<span style="font-family: Georgia;">Method:</span><br />
<span style="font-family: Georgia;"> 1. Melt the butter in a Pan. Tranfer this to a microwave safe bowl.</span><br />
<span style="font-family: Georgia;"> 2. Add Milk Powder, Condensed Milk and Cardamom Powder. Mix well.</span><br />
<span style="font-family: Georgia;"> 3. Cook in the microwave for 3 minutes, stirring after every minute.</span><br />
<span style="font-family: Georgia;"> 4. Allow it to cool for 5 mins.</span><br />
<span style="font-family: Georgia;"> 5. Grease your hands and make small balls.</span><br />
<span style="font-family: Georgia;"> 6. Gently press and flatten them.</span><br />
<span style="font-family: Georgia;"> 7. Garnish with Almond, Raisins, Cashew or Pistachios.</span><br />
<span style="font-family: Georgia;"> </span><br />
<span style="font-family: Georgia;">NOTE:</span><br />
<span style="font-family: Georgia;"> This recipe makes about 25-30 Pedas. </span>shwethahttp://www.blogger.com/profile/09748817066423290985noreply@blogger.com0tag:blogger.com,1999:blog-2056375541443761237.post-87922552081784633432011-10-05T21:16:00.000-04:002011-10-05T21:16:26.347-04:00Black bean Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOjOacF0eMW0eLVfzV0pR0WMpw-MlPTHCC08iDDpEjOjXH5NJVOp1V8HB1JhDRtclqZyOFjcdSFav1iJ9FcqW26YnIubi6zTzuObBwAoMgE1hIESPPz1vq2898DIJtErajIlf-HDjz3-e3/s1600/n+015.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480px" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOjOacF0eMW0eLVfzV0pR0WMpw-MlPTHCC08iDDpEjOjXH5NJVOp1V8HB1JhDRtclqZyOFjcdSFav1iJ9FcqW26YnIubi6zTzuObBwAoMgE1hIESPPz1vq2898DIJtErajIlf-HDjz3-e3/s640/n+015.JPG" width="640px" /></a></div><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Method:</span><br />
<span style="font-family: Georgia;"> Black beans: 1 cup (Cooked) ( If using canned, drain out the liquid and rinse)</span><br />
<span style="font-family: Georgia;"> Onion(small): 1/4 chopped finely</span><br />
<span style="font-family: Georgia;"> Tomato: 1 chopped</span><br />
<span style="font-family: Georgia;"> Capsicum: 1/4 cup chopped</span><br />
<span style="font-family: Georgia;"> Carrot: 1/4 grated</span><br />
<span style="font-family: Georgia;"> Cucumber: 1/4 cup chopped</span><br />
<span style="font-family: Georgia;"> Lemon juice: 1 tbspn</span><br />
<span style="font-family: Georgia;"> Chat Masala: 1/2 tspn</span><br />
<span style="font-family: Georgia;"> Black pepper powder: 1/4 tspn (freshly grounded)</span><br />
<span style="font-family: Georgia;"> Salt to taste</span><br />
<span style="font-family: Georgia;"> Coriander leaves to garnish</span><br />
<br />
<span style="font-family: Georgia;">Method:</span><br />
<span style="font-family: Georgia;"> 1. In a bowl, combine vegetables, black beans and the spices. Mix well.</span><br />
<span style="font-family: Georgia;"> 2. Add salt and lemon juice. mix well.</span><br />
<span style="font-family: Georgia;"> 3. Garnish with coriander leaves.</span><br />
<span style="font-family: Georgia;"> </span>shwethahttp://www.blogger.com/profile/09748817066423290985noreply@blogger.com0tag:blogger.com,1999:blog-2056375541443761237.post-6253253739746439452011-10-05T20:36:00.000-04:002011-10-05T20:36:07.389-04:00Aloo Gobhi<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizyEvIQEmnz9txXUtcs3lu6o6BjYgDY9pTYf3uUoLHfGAqb8GzTOEPQuT3oVTebtP_SEdsbb4HN-hkvzpUCZXOv1zOywRP4pgYoW4_Vj-IkLmipInCyOVrT2BO5DZwjC5NXB5eQaVJ6yhL/s1600/n+008.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480px" kca="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizyEvIQEmnz9txXUtcs3lu6o6BjYgDY9pTYf3uUoLHfGAqb8GzTOEPQuT3oVTebtP_SEdsbb4HN-hkvzpUCZXOv1zOywRP4pgYoW4_Vj-IkLmipInCyOVrT2BO5DZwjC5NXB5eQaVJ6yhL/s640/n+008.JPG" width="640px" /></a></div><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Ingredients:</span><br />
<span style="font-family: Georgia;"> Potato: 2 ( Peeled and cubed into big pieces)</span><br />
<span style="font-family: Georgia;"> Cauliflower: 2 cups ( cut into small florets)</span><br />
<span style="font-family: Georgia;"> Ginger: 1/2 inch grated</span><br />
<span style="font-family: Georgia;"> Coriander Powder: 1 tbspn</span><br />
<span style="font-family: Georgia;"> Chilli Powder: 1/2 tspn or according to taste</span><br />
<span style="font-family: Georgia;"> Turmeric Powder: 1/4 tspn</span><br />
<span style="font-family: Georgia;"> Curry leaves : 4-5</span><br />
<span style="font-family: Georgia;"> Green chilli: 1 (cut it lengthwise)</span><br />
<span style="font-family: Georgia;"> Amchoor Powder: 1 tspn</span><br />
<span style="font-family: Georgia;"> Bay Leaf: 1</span><br />
<span style="font-family: Georgia;"> Water: 3 tbpsn</span><br />
<span style="font-family: Georgia;"> Oil: 2 tbspn</span><br />
<span style="font-family: Georgia;"> Cumin(Jeera) seeds: 1/2 tspn</span><br />
<span style="font-family: Georgia;"> Asafoetida(hing): pinch</span><br />
<span style="font-family: Georgia;"> Salt to taste</span><br />
<span style="font-family: Georgia;"> Coriander leaves to garnish</span><br />
<span style="font-family: Georgia;"> </span><br />
<span style="font-family: Georgia;"> Method:</span><br />
<span style="font-family: Georgia;"> 1. Take a small bowl, mix ginger, coriander powder, chilli powder, turmeric and water to make a paste.</span><br />
<span style="font-family: Georgia;"> 2. Heat oil in a pan, add bay leaf,curry leaves, cumin seeds and asafoetida. Add green chilli and spice paste and fry until spice starts leaving the oil.</span><br />
<span style="font-family: Georgia;"> 3. Now add potato, cauliflower and salt. Mix well. </span><br />
<span style="font-family: Georgia;"> 4. Cook on medium heat until vegetables are cooked. Add water if required.</span><br />
<span style="font-family: Georgia;"> 5. Now add amchoor powder and cook for a min.</span><br />
<span style="font-family: Georgia;"> 6. Garnish with coriander leaves.</span>shwethahttp://www.blogger.com/profile/09748817066423290985noreply@blogger.com0