tag:blogger.com,1999:blog-52738710346167889752024-02-20T14:28:38.121-08:00Kamu's KaivannamKamakshi Prasannahttp://www.blogger.com/profile/14077580213654697822noreply@blogger.comBlogger33125tag:blogger.com,1999:blog-5273871034616788975.post-7428324860891695382011-06-09T14:32:00.000-07:002011-06-09T14:34:04.756-07:00Avarakkai Soya bean koottu/Flat beans Gravy with Soya bean<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">I love Flat beans/Avarakkai very much, I buy lots of them in its season and cook curry & gravy often.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">One of the recipe with flat beans that I do is arachuvecha koottu /gravy with any chickpeas. This time I tried the gravy with soya bean. It has all the flavors of coconut, coriander, peanut in the Flat bean and Soya bean & it makes yummy combo with rice and papad.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Ingredients:</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Cut Flat beans - 2 cups</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Soya bean - 1/2 cup(soaked overnight)</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Moong Dal - 2 tsp</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Salt to taste<br />
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</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">For Tadka:</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Mustard seeds - 1 tsp<br />
Cumin seeds -1 tsp</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Urad dal - 1/2 tsp</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Chana dal - 1/2 tsp</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Hing - a pinch</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Curry leaves - 5 -6<br />
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</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">For grinding:</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Red chilli - 1 (you can add more if you want it spicier)</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Coriander seeds - 2 tsp</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Chana Dal - 1 tsp</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Pepper - 1/2 tsp</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Peanuts - 1 tsp</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Urad Dal - 1/2 tsp<br />
Cumin seeds - 1/2 tsp</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Coconut - 1/4 cup</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Method:</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Pressure cook Flat beans, Soya beans and Moong dal together.</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjx9_2evVGdtLm6XP4R420VdSz_cJWmzXF2DSoQH2-hrqk4unmfmVsJtIiRdO96tW8faA-GCyuFzxtjqpU3xMfX4TXD0ukFTd_wMlpFB8iazPZcakItk5egUHXdgw4UHwTFKLTtNAVeGL0/s1600/IMG_1269.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjx9_2evVGdtLm6XP4R420VdSz_cJWmzXF2DSoQH2-hrqk4unmfmVsJtIiRdO96tW8faA-GCyuFzxtjqpU3xMfX4TXD0ukFTd_wMlpFB8iazPZcakItk5egUHXdgw4UHwTFKLTtNAVeGL0/s320/IMG_1269.JPG" style="cursor: move;" width="320" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Fry and grind the ingredients given under 'For grinding'.</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1lQv5CB5m118SX0GmlKQm6iE3FfeYYLvQGw2ve1rhkMXfdwOzad-7HY4-WSI_-k-H0oc8bB3A9nP-7NW3pkX_dHwrHVoRCbPHk1rAWSLe_idnyjvF_JYAcSKPabXPk80GxLwzMpMB2mvi/s1600/IMG_1270.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1lQv5CB5m118SX0GmlKQm6iE3FfeYYLvQGw2ve1rhkMXfdwOzad-7HY4-WSI_-k-H0oc8bB3A9nP-7NW3pkX_dHwrHVoRCbPHk1rAWSLe_idnyjvF_JYAcSKPabXPk80GxLwzMpMB2mvi/s320/IMG_1270.JPG" style="cursor: move;" width="320" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Heat oil in a pan and add mustard seeds. Once it splutters, add all the other ingredients under 'For Tadka'.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Now add the cooked beans and ground mixture into it. </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Add salt to taste. </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Let it cook altogether for 10 minutes.</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdEc_OiL4zZvWkZNCY2bKHXDql141cqnzNkA4bTf_XMjODKfI4r0bvSGmCpQdKw4iHEMr2ZN4-woO4ZgNiQMrhJ5FyDnLkbHdrSQFDGNZdcbUupyj-64TajGG4wFPIuAmPPHpK4Dqs2ogT/s1600/IMG_1273.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjdEc_OiL4zZvWkZNCY2bKHXDql141cqnzNkA4bTf_XMjODKfI4r0bvSGmCpQdKw4iHEMr2ZN4-woO4ZgNiQMrhJ5FyDnLkbHdrSQFDGNZdcbUupyj-64TajGG4wFPIuAmPPHpK4Dqs2ogT/s320/IMG_1273.JPG" style="cursor: move;" width="320" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Its all yours now. Its heaven when you eat with rice and Papad. Believe me!</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdTcWBBivZQ9RN8Br_QnOZSeoW7pkCHMbQeFj9kzu5zHKAQn6XFcnbeYnE_Xk-1lTA4fN_B_7qv34HZxbfKJ4PHIt35oVtvahXl6sUiQ5XzfkhDUHC0PUoDFKHAA4XXkZ64g_fYju8VgMs/s1600/IMG_1274.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdTcWBBivZQ9RN8Br_QnOZSeoW7pkCHMbQeFj9kzu5zHKAQn6XFcnbeYnE_Xk-1lTA4fN_B_7qv34HZxbfKJ4PHIt35oVtvahXl6sUiQ5XzfkhDUHC0PUoDFKHAA4XXkZ64g_fYju8VgMs/s320/IMG_1274.JPG" style="cursor: move;" width="320" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
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</div>Kamakshi Prasannahttp://www.blogger.com/profile/14077580213654697822noreply@blogger.com16tag:blogger.com,1999:blog-5273871034616788975.post-59871722850066504872011-05-30T19:19:00.000-07:002011-05-30T19:19:15.955-07:00Quick Refreshing Salad<div dir="ltr" style="text-align: left;" trbidi="on">Here's a refreshing salad for the summer!! It is so simple and quick recipe, just mix and serve :-)<br />
Ingredients:<br />
Cucumber - 1 sliced<br />
Strawberry - 6 nos sliced<br />
Lettuce - 1/2 cup<br />
Cabbage - 1/2 cup<br />
Walnut - 2 tsp<br />
Orange - 2<br />
Salt to taste<br />
Pepper - 1 tsp<br />
<br />
Method:<br />
<br />
Mix all the above ingredients, squeeze one orange into it, garnish with walnuts & orange and serve chill. Its a great treat and healthy salad for the summer!!!<br />
I made this salad for one of the ladies get-together and my friends enjoyed the salad too much :-)<br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG5bxevw-iPkiKIEgovxNfYjGc2Hcw5Mg3iKl9lIl3ISHjhyphenhyphenhQRhmK2GclNJbh97bd2jihHO0Iml3iiP1sqntmAfpqtjHabQNcSGmIrqXxryelcSwgWPquyx9OUzndPGSgdiXGfwKYEPSJ/s1600/IMG_1559.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG5bxevw-iPkiKIEgovxNfYjGc2Hcw5Mg3iKl9lIl3ISHjhyphenhyphenhQRhmK2GclNJbh97bd2jihHO0Iml3iiP1sqntmAfpqtjHabQNcSGmIrqXxryelcSwgWPquyx9OUzndPGSgdiXGfwKYEPSJ/s320/IMG_1559.JPG" width="240" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj44HLcQm5XFev462khQzbX9o8ztJjhzHXq0ibOrOuBhVyd5aztFGTZpJ5h1nzFUl9FIUVLkyh2hBQuGsmGNEeMhK9Tke1Aa-1aWnWuHjyrWB8M0JW0GZYpAq2MN_a3cb1Ho1lCNpkB7Gu8/s1600/IMG_1560.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj44HLcQm5XFev462khQzbX9o8ztJjhzHXq0ibOrOuBhVyd5aztFGTZpJ5h1nzFUl9FIUVLkyh2hBQuGsmGNEeMhK9Tke1Aa-1aWnWuHjyrWB8M0JW0GZYpAq2MN_a3cb1Ho1lCNpkB7Gu8/s320/IMG_1560.JPG" width="240" /></a></div><br />
Sending this to <a href="http://ticklingpalates.blogspot.com/2011/04/celebrating-blog-birthday-by-having-fun.html">Fun N Sun</a> hosted by Radhika<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgabOsdstMSYRoi_gt-ATvYaBxMm537OgT4vu4M3h-0MgpWP4-pDJ5ElxTMyIJoYSvM70E5I0PhnWeTWlBuM_NPDr4QXJGZpQjG-YJ6e1W-vQD7IEtLQfWk2CCU5FJNm9-gsHKTsVVojwr-/s1600/Fun+n+sun.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgabOsdstMSYRoi_gt-ATvYaBxMm537OgT4vu4M3h-0MgpWP4-pDJ5ElxTMyIJoYSvM70E5I0PhnWeTWlBuM_NPDr4QXJGZpQjG-YJ6e1W-vQD7IEtLQfWk2CCU5FJNm9-gsHKTsVVojwr-/s320/Fun+n+sun.jpg" width="274" /></a></div><br />
</div>Kamakshi Prasannahttp://www.blogger.com/profile/14077580213654697822noreply@blogger.com15tag:blogger.com,1999:blog-5273871034616788975.post-50183998218279176762011-05-27T15:51:00.000-07:002011-05-27T15:51:57.514-07:00Took a break and back to blog world with a recipe "Soya Pulao"<div dir="ltr" style="text-align: left;" trbidi="on">Here I come with "Soya Biryani" after a month break...Oooh...<br />
This recipe is so easy and my son loved it so much.<br />
Ingredients:<br />
Soya chunk - 2 cups<br />
Onion - 1<br />
Gingergarlic paste - 1 tsp<br />
Coriander leaves - 1/4 cup<br />
Pulao masala - 11/2 tsp<br />
Jeera - 1/2 tsp<br />
Turmeric powder - 1/2 tsp<br />
Salt to taste<br />
Cooked basmati rice - 2 cups<br />
Butter/Oil - 1 tsp<br />
Method:<br />
Pressure cook Soya chunks with turmeric and salt. Switch off after one whistle. That should be enough.<br />
Squeeze out the water from the chunks through the drainer(I used pasta drainer) and keep it aside.<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh36HYpQ6tsABcVIBC42EYrSCxTSdaD7RQ7l122UeGylBL7XltRSIE5PWZzlg2BfeBQrv-oCW4RagApAyCR-ybmZPHH0UCc0yiDikZ_fkxyrGuAVBkgUdL-bNfi5tw20WRejTi1se6oB150/s1600/IMG_1552.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh36HYpQ6tsABcVIBC42EYrSCxTSdaD7RQ7l122UeGylBL7XltRSIE5PWZzlg2BfeBQrv-oCW4RagApAyCR-ybmZPHH0UCc0yiDikZ_fkxyrGuAVBkgUdL-bNfi5tw20WRejTi1se6oB150/s320/IMG_1552.JPG" width="320" /></a></div><br />
Heat oil in a pan, add jeera into it. Add Onion and once its light brown, add ginger garlic paste, salt, coriander leaves. Stir it till the raw smell of ginger garlic paste is gone.<br />
Now add the Pulao masala (I used MTR Pulao masala). Let it cook for 5 - 10 minutes till the masala gets coated into the chunks. You could add chilli powder if you want it spicy.<br />
Add the cooked rice and mix it well. The Soya Pulao is ready to eat.<br />
It goes well with onion raita.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg89EFYkWuI8XgTcO91tt1hkHNF6jZYfWoVo4wGei_PmAwXDGIUH0XDfyu4d0qmFuyRhLbXSU6GgJijTzyCQViK2Mfx5oRoaWLvUCE-T1fipUpOUryyrsZYoZyxaRN66f_PIn4uoX0ombXR/s1600/IMG_1555.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg89EFYkWuI8XgTcO91tt1hkHNF6jZYfWoVo4wGei_PmAwXDGIUH0XDfyu4d0qmFuyRhLbXSU6GgJijTzyCQViK2Mfx5oRoaWLvUCE-T1fipUpOUryyrsZYoZyxaRN66f_PIn4uoX0ombXR/s320/IMG_1555.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6FJdF5yjbuHpTXZDargdxdD4WyDJtALKZNI2xzcP17nfFR5EcWSPGNygorZYELj-FR0grxxp14B-kX99gkopGcFPd5jcTmKbd5fsusmcH-Z3lU9lV_HeKm8sq0A_y44QByxK3ozKgZ1jR/s1600/IMG_1553.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6FJdF5yjbuHpTXZDargdxdD4WyDJtALKZNI2xzcP17nfFR5EcWSPGNygorZYELj-FR0grxxp14B-kX99gkopGcFPd5jcTmKbd5fsusmcH-Z3lU9lV_HeKm8sq0A_y44QByxK3ozKgZ1jR/s320/IMG_1553.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div></div>Kamakshi Prasannahttp://www.blogger.com/profile/14077580213654697822noreply@blogger.com9tag:blogger.com,1999:blog-5273871034616788975.post-6446941469950384072011-04-28T20:31:00.000-07:002011-04-28T20:31:50.765-07:00Gobhi/Cauliflower Paratha<div dir="ltr" style="text-align: left;" trbidi="on">I love Cauliflower/Gobhi, either dry curry or in gravy form. I thought I will give a try to Gobhi Paratha and it was a huge hit at my home. I saw so many versions, finally landed up in Manjula's Kitchen. It came out so well. Thnaks to the wonderful recipe from Manjula ji. I am glad my parents too enjoyed the paratha!!!!My kid also had fun eating it :-)<br />
Here goes the recipe which I got from <span id="goog_1418959037"></span><a href="http://www.manjulaskitchen.com/2008/06/21/gobhi-paratha/">http://www.manjulaskitchen.com/2008/06/21/gobhi-paratha/</a> in video. Just one change, I did not add green chilli in the filling. If you want it spicy, you could add it though.<br />
<br />
<div style="font-family: Verdana, 'Trebuchet MS', 'Lucida Grande', Arial, sans-serif; font-size: 13px; line-height: 18px;"><strong>Ingredients:</strong></div><ul style="font-family: Verdana, 'Trebuchet MS', 'Lucida Grande', Arial, sans-serif; font-size: 13px; line-height: 18px; list-style-image: initial; list-style-position: outside; list-style-type: disc; margin-bottom: 0px; margin-left: 30px; margin-right: 0px; margin-top: 10px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li><strong>Dough:</strong><ul style="list-style-image: initial; list-style-position: outside; list-style-type: circle; margin-bottom: 0px; margin-left: 30px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li>1 cup whole-wheat flour</li>
<li>1/2 cup water (Use more as needed)</li>
<li>1/2 teaspoon of salt</li>
</ul></li>
<li><strong>Filling:</strong><ul style="list-style-image: initial; list-style-position: outside; list-style-type: circle; margin-bottom: 0px; margin-left: 30px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li>2 cup shredded cauliflower</li>
<li>1/2 teaspoon ajwain</li>
<li>1/2 teaspoon cumin seeds (Jeera)</li>
<li>2 tablespoons chopped cilantro (green coriander)</li>
<li>1/2 teaspoon salt</li>
</ul></li>
<li><strong>Also needed:</strong><ul style="list-style-image: initial; list-style-position: outside; list-style-type: circle; margin-bottom: 0px; margin-left: 30px; margin-right: 0px; margin-top: 5px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;"><li>1/4 cup whole-wheat flour for rolling</li>
<li>Oil to cook</li>
</ul></li>
</ul><div style="font-family: Verdana, 'Trebuchet MS', 'Lucida Grande', Arial, sans-serif; font-size: 13px; line-height: 18px;"><strong>Method</strong></div><div style="font-family: Verdana, 'Trebuchet MS', 'Lucida Grande', Arial, sans-serif; font-size: 13px; line-height: 18px;"><span style="text-decoration: underline;">Dough</span></div><ol style="font-family: Verdana, 'Trebuchet MS', 'Lucida Grande', Arial, sans-serif; font-size: 13px; line-height: 18px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 35px; padding-right: 0px; padding-top: 0px;"><li style="list-style-image: initial; list-style-position: outside; list-style-type: decimal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Mix flour, 1 tsp of melted butter/oil, salt and water together to make a soft dough </li>
<li style="list-style-image: initial; list-style-position: outside; list-style-type: decimal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Knead the dough for a few minutes on a lightly greased surface to make a smooth and pliable dough.</li>
<li style="list-style-image: initial; list-style-position: outside; list-style-type: decimal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Set the dough aside and cover with a damp cloth. Let the dough rest for at least ten minutes.</li>
</ol><div style="font-family: Verdana, 'Trebuchet MS', 'Lucida Grande', Arial, sans-serif; font-size: 13px; line-height: 18px;"><span style="text-decoration: underline;">Filling</span></div><ol style="font-family: Verdana, 'Trebuchet MS', 'Lucida Grande', Arial, sans-serif; font-size: 13px; line-height: 18px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 35px; padding-right: 0px; padding-top: 0px;"><li style="list-style-image: initial; list-style-position: outside; list-style-type: decimal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Mix all filling ingredients together by hand. After mixing let the filling settle for about 5 minutes. I used food processor, but very carefully to avoid too much moisture in cauliflower.</li>
<li style="list-style-image: initial; list-style-position: outside; list-style-type: decimal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Squeeze the cauliflower mix in order to take out as much water as possible.</li>
</ol><div style="font-family: Verdana, 'Trebuchet MS', 'Lucida Grande', Arial, sans-serif; font-size: 13px; line-height: 18px;"><span style="text-decoration: underline;">Making of paratha</span></div><ol style="font-family: Verdana, 'Trebuchet MS', 'Lucida Grande', Arial, sans-serif; font-size: 13px; line-height: 18px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 35px; padding-right: 0px; padding-top: 0px;"><li style="list-style-image: initial; list-style-position: outside; list-style-type: decimal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Divide the dough and cauliflower mixture into 6 equal parts.</li>
<li style="list-style-image: initial; list-style-position: outside; list-style-type: decimal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Roll the dough into 3 inch diameter circles. Put the filling in the center. Seal by pulling the edges of the rolled dough together to make a ball. Proceed to make all six balls.</li>
<li style="list-style-image: initial; list-style-position: outside; list-style-type: decimal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Each ball needs to settle for two minutes before rolling. Note: If you don’t wait long enough the cauliflower mixture will seep through the edges when rolling the parathas.</li>
<li style="list-style-image: initial; list-style-position: outside; list-style-type: decimal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Heat the skillet on medium high. Note: An iron skillet works best. To see if the skillet is ready, put a couple of drops of water on it. If the water sizzles right away, the skillet is ready.</li>
<li style="list-style-image: initial; list-style-position: outside; list-style-type: decimal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">To make it easier to roll the balls, first roll them in dry whole-wheat flour.</li>
<li style="list-style-image: initial; list-style-position: outside; list-style-type: decimal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Lightly press the ball on the sealed side and keep it on the topside when rolling. Roll the ball light handed in to 6 inch circles. To reduce the stickiness on the rolling pin or rolling surface, sprinkle dry whole-wheat flour on both side of the semi-rolled paratha.</li>
<li style="list-style-image: initial; list-style-position: outside; list-style-type: decimal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Place the paratha over the skillet. You will see the color change and the paratha will bubble in different places.</li>
<li style="list-style-image: initial; list-style-position: outside; list-style-type: decimal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Then turn the paratha over. Paratha should have golden-brown spots. Wait a few seconds and put 1 teaspoon of oil over paratha and spread the oil on the topside. Flip the paratha and lightly press the puffed areas with a spatula.</li>
<li style="list-style-image: initial; list-style-position: outside; list-style-type: decimal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px;">Flip again and press with the spatula making sure the paratha is golden-brown on both sides.</li>
</ol><div><span class="Apple-style-span" style="font-family: Verdana, 'Trebuchet MS', 'Lucida Grande', Arial, sans-serif; font-size: x-small;"><span class="Apple-style-span" style="line-height: 18px;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0BtqBAffg7Ipz230yAmz8uR4KXg7YnbWRhTgzD7A_sHVGitgOCGTyYZRIIfWJHzWxbZl2SpLGEnYL9w9qgxDt6QprrZ2oLnJSglH9OF8LZfFYVFgveMeHQERe-MTMBhhtEzjqWo1iAPu3/s1600/IMG_1244.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0BtqBAffg7Ipz230yAmz8uR4KXg7YnbWRhTgzD7A_sHVGitgOCGTyYZRIIfWJHzWxbZl2SpLGEnYL9w9qgxDt6QprrZ2oLnJSglH9OF8LZfFYVFgveMeHQERe-MTMBhhtEzjqWo1iAPu3/s320/IMG_1244.JPG" width="240" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC_JSy9bCMsEOxL81l4M6sPI4GLenD_Ajw2a3v0WdBL9D1d6AiLyWi4cj8ylCZi6iYSogLQ1Fm6WUDPXxlZiD3gtvM-SRIZGLR0fwwSe33W5b3QUNLf-0ffd8SfuGjb_G2AQryRDUWa0Wr/s1600/IMG_1242.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC_JSy9bCMsEOxL81l4M6sPI4GLenD_Ajw2a3v0WdBL9D1d6AiLyWi4cj8ylCZi6iYSogLQ1Fm6WUDPXxlZiD3gtvM-SRIZGLR0fwwSe33W5b3QUNLf-0ffd8SfuGjb_G2AQryRDUWa0Wr/s320/IMG_1242.JPG" width="320" /></a></div><div><span class="Apple-style-span" style="font-family: Verdana, 'Trebuchet MS', 'Lucida Grande', Arial, sans-serif; font-size: x-small;"><span class="Apple-style-span" style="line-height: 18px;"><br />
</span></span></div></div>Kamakshi Prasannahttp://www.blogger.com/profile/14077580213654697822noreply@blogger.com12tag:blogger.com,1999:blog-5273871034616788975.post-55001190847500184732011-04-28T14:45:00.000-07:002011-04-28T20:29:12.688-07:00Ginger Grape Juice<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"></div><span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">It was kind of weird for me to be away from blog world for a week..</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Woohoo..I am back now from the hectic week!!!</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">I made this Ginger Grape Juice recently as the weather was warm and shining sun :-)</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Happily we all had the juice. Also shared with my neighbor too!</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Coming back to the recipe....</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Ingredients:</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Grapes - 1 cup washed</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Ginger - 1/4 inch - chopped roughly</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Whipping cream - 1/4 cup</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Honey - 3 tsp </span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Sugar - 1 tsp</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Salt - a pinch</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Mint - for garnishing</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Method:</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">First grind the ginger with Grapes, then add whipping cream, honey, sugar and salt.</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Transfer to a glass, you could add ice cold water to dilute in the form of juice and garnish with mint. Its ready to be served.</span><br />
<span class="Apple-style-span" style="font-family: 'Helvetica Neue', Arial, Helvetica, sans-serif;">Trust me, it was so yummmm.....</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Q9GNTauPUSERxMgYW_o8LtqK0NC97Bzf1DBgBv9pvsS0Pb9IlCwT7RzYWhzW88ueXQiGTEDGshoKUeRJ4OcfiGxEEUUb3NsshMAiNlABZSrUoS_bJWgtLOcwvZ2K4G09hTNdx1zEq5I3/s1600/IMG_1203.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_Q9GNTauPUSERxMgYW_o8LtqK0NC97Bzf1DBgBv9pvsS0Pb9IlCwT7RzYWhzW88ueXQiGTEDGshoKUeRJ4OcfiGxEEUUb3NsshMAiNlABZSrUoS_bJWgtLOcwvZ2K4G09hTNdx1zEq5I3/s320/IMG_1203.JPG" width="240" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWSNnDOi2Nmt66cgMvfd9PQfNSIGahp5D3T2_vXklMYAOQKgFZt03S7BHNyt07dkkcRJD0n0U-ClnxyUzSv3guWgWBC3WAqUAnjJ3o4QLtZCWGU5lszKv1WmvfodEbrqQFm60mVHjY2Lcx/s1600/IMG_1205.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWSNnDOi2Nmt66cgMvfd9PQfNSIGahp5D3T2_vXklMYAOQKgFZt03S7BHNyt07dkkcRJD0n0U-ClnxyUzSv3guWgWBC3WAqUAnjJ3o4QLtZCWGU5lszKv1WmvfodEbrqQFm60mVHjY2Lcx/s320/IMG_1205.JPG" width="240" /></a></div><br />
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The colour looked so pink, so thought it would be apt to send this recipe to <a href="http://torviewtoronto.blogspot.com/2011/04/food-palette-series-pink.html">Food palette series Pink</a> hosted by <a href="http://torviewtoronto.blogspot.com/">Akheela</a><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw8tOEZfPom440oillEtTOXKXVOVNB6KdXw72u7RBY24CVWJ0qGsGBoBhHhbB5ycR3pvzAs-Rzq0kwyVCRHSMDOqouDaiSA_bHKwXYFOp-l-mgRfnzDDKsg_C_kkN0VxyUFiAsCOHhpzPa/s1600/foodpalette+pink.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjw8tOEZfPom440oillEtTOXKXVOVNB6KdXw72u7RBY24CVWJ0qGsGBoBhHhbB5ycR3pvzAs-Rzq0kwyVCRHSMDOqouDaiSA_bHKwXYFOp-l-mgRfnzDDKsg_C_kkN0VxyUFiAsCOHhpzPa/s1600/foodpalette+pink.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><br />
Also sending this to <span class="Apple-style-span" style="color: #333333; font-family: Verdana, sans-serif; font-size: 14px; line-height: 22px;"><a href="http://akilaskitchen.blogspot.com/2011/03/event-dish-name-starts-with-g.html">Dish Name Starts with: G</a> hosted by <a href="http://akilaskitchen.blogspot.com/">Akila</a></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI37olcQu2sM0cIDhtNUKuhyphenhyphencpkCh1T-ljYUhGCYJfkNnbJrNFWWVnlNVioT4sPbgblLUrKTENFrMVMj0CCWee4jZRVWBn2XfSEsjGXDcQXp61mpI9FXmkCRbP_qWlHqk9RTiIgl-010Qo/s1600/g+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjI37olcQu2sM0cIDhtNUKuhyphenhyphencpkCh1T-ljYUhGCYJfkNnbJrNFWWVnlNVioT4sPbgblLUrKTENFrMVMj0CCWee4jZRVWBn2XfSEsjGXDcQXp61mpI9FXmkCRbP_qWlHqk9RTiIgl-010Qo/s320/g+%25281%2529.jpg" width="320" /></a></div><br />
<div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">A<span class="Apple-style-span" style="font-size: x-small;">lso sending to <span class="Apple-style-span" style="color: #333333; line-height: 28px;">"<span style="color: red;"><a href="http://kurinjikathambam.blogspot.com/2011/04/event-announcement-healthy-summer.html">Healthy Recipe Hunt - 3</a></span>" event hosted by <a href="http://kurinjikathambam.blogspot.com/">Kurinji</a></span></span></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJkZbWOThdVSBXKv7ZvMPPVJ1W6nng-R6a-aTb8ZL5WuwJSraq9EacGKMS-DANw4jNaaC-mHSJxSX8cUTXtqXVQ-0M8mAAhgyYOz7_3PV2GFl1lNEyaZFxmErTO49NQlji9IFRpvB5dwWA/s1600/Healthy+Summer2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJkZbWOThdVSBXKv7ZvMPPVJ1W6nng-R6a-aTb8ZL5WuwJSraq9EacGKMS-DANw4jNaaC-mHSJxSX8cUTXtqXVQ-0M8mAAhgyYOz7_3PV2GFl1lNEyaZFxmErTO49NQlji9IFRpvB5dwWA/s1600/Healthy+Summer2.JPG" /></a></div><div style="text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"></div><span id="goog_377172432"></span><span id="goog_377172433"></span></div>Kamakshi Prasannahttp://www.blogger.com/profile/14077580213654697822noreply@blogger.com18tag:blogger.com,1999:blog-5273871034616788975.post-79216142153888037432011-04-11T22:28:00.000-07:002011-04-11T22:28:58.673-07:00Paneer Butter Masala - USmasala<div dir="ltr" style="text-align: left;" trbidi="on"><i>Yesterday I planned to do some side dish for roti with paneer as I always have paneer at home...</i><br />
<i>I remembered seeing lots of colourful, yummy paneer recipes in Aipi's USMasala. So digged into Aipi's blog, made Paneer Butter Masala. When my husband is back from shopping, he asked me if I ordered from any restaurant </i><b>;-)</b><i>!!! It was a great applause for me.. I would like to thank Aipi for her detailed & yummmm... recipe.</i><br />
<i>Just that I added heavy whipped cream instead of evaporated milk.</i><br />
<i>Please visit her link for the recipe:</i><br />
<a href="http://usmasala.blogspot.com/2010/08/paneer-butter-masala.html"><i>http://usmasala.blogspot.com/2010/08/paneer-butter-masala.html</i></a><br />
<i><br />
</i><br />
<i>Here's a glimpse of Paneer butter Masala!!</i><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha4n557c9DcpnrX0dIIkKzneVT0LcTgLt_iRlYIbHvSYPrSJRwT5ZXOX3ND-NRTZXsrSW8sQXtkVy_9_FgP9pt2haZgnq_T4Pcu8uE_BZf5Rne_7IdupuDn6o6wqgoa5tme_r0tiQ4mMyl/s1600/IMG_1209.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEha4n557c9DcpnrX0dIIkKzneVT0LcTgLt_iRlYIbHvSYPrSJRwT5ZXOX3ND-NRTZXsrSW8sQXtkVy_9_FgP9pt2haZgnq_T4Pcu8uE_BZf5Rne_7IdupuDn6o6wqgoa5tme_r0tiQ4mMyl/s320/IMG_1209.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW48tWpdd_6fLrXVd-4bRyvJhUuRa8VVjDgm80tRvBksatUKmKq1REFCXw9mRFPQNvaUGsZhPweoNXSji3QfYbMG725cWLAVrAcjMfhWtgkIU3B0DVJVM6_JkyX8JQL79c-zvRiSvaCSIH/s1600/IMG_1211.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgW48tWpdd_6fLrXVd-4bRyvJhUuRa8VVjDgm80tRvBksatUKmKq1REFCXw9mRFPQNvaUGsZhPweoNXSji3QfYbMG725cWLAVrAcjMfhWtgkIU3B0DVJVM6_JkyX8JQL79c-zvRiSvaCSIH/s320/IMG_1211.JPG" width="320" /></a></div><i><br />
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<i>Sending to bookmarked recipe hosted by <a href="http://mharorajasthanrecipes.blogspot.com/">Priya's</a> </i><span class="Apple-style-span" style="color: #484848; font-family: Chewy; font-size: 13px; line-height: 18px;"><a href="http://mharorajasthanrecipes.blogspot.com/2011/04/bookmarked-recipes-every-tuesday-event_11.html"><span style="color: #315585; font-family: Georgia, 'Times New Roman', serif; text-decoration: none;"><span class="Apple-style-span" style="font-size: x-small;">Bookmarked Recipes - Every Tuesday</span></span><span style="font-family: Georgia, 'Times New Roman', serif;"><span class="Apple-style-span" style="font-size: x-small;"> Event</span></span></a></span><i>.</i><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFot3cCMn3fYhSpirzlCM1cUYPx8jEstPpmgvx-Cl7AsjsuARzk3AWcoS4kNoTJt83gBu4U1OY8xhT9vzuTU7nnQ5thIwPq5Z2RRQR_NWk1qxW8ur_eA7i8eg_MDLm-pPLhQra3fvh8W14/s1600/Bookmarked+Recipes+-+Every+Tuesday.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFot3cCMn3fYhSpirzlCM1cUYPx8jEstPpmgvx-Cl7AsjsuARzk3AWcoS4kNoTJt83gBu4U1OY8xhT9vzuTU7nnQ5thIwPq5Z2RRQR_NWk1qxW8ur_eA7i8eg_MDLm-pPLhQra3fvh8W14/s1600/Bookmarked+Recipes+-+Every+Tuesday.png" /></a></div><br />
</div>Kamakshi Prasannahttp://www.blogger.com/profile/14077580213654697822noreply@blogger.com14tag:blogger.com,1999:blog-5273871034616788975.post-51099441824258610712011-04-06T15:19:00.000-07:002011-04-06T15:25:26.860-07:00Ginger Thokku - Reposting and award<div dir="ltr" style="text-align: left;" trbidi="on"><b><i>Reposting Ginger Thokku for Akila's event <a href="http://akilaskitchen.blogspot.com/2011/03/event-dish-name-starts-with-g.html">"Dish Name starts with G"</a></i></b><br />
<b><br />
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<b><i>Ginger is one of the very best spice, also has antibacterial properties which we use it from tea to recipes.</i></b><br />
<b><i>Its my favourite spice too which I save it in freezer & grate it in whatever side dishes I make.</i></b><br />
<b><i>I met my friend in Bhajan yesterday, she had brought Ginger Thokku, it was too yummy & healthy recipe.</i></b><br />
<b><i>I got recipe from her & made it today, which I would like to share with you all. </i></b><br />
<b><i>Ingredients:</i></b><br />
<i>Ginger - 4 inches - cut into pieces.</i><br />
<i>Tamarind - 1/2 tsp</i><br />
<i>Jaggery - 1 tsp</i><br />
<i>Turmeric powder - a pinch</i><br />
<i>Oil for frying - I used gingely oil</i><br />
<i>Salt to taste</i><br />
<i>Mustard seeds - 1 tsp</i><br />
<b><i>For Grinding:</i></b><br />
<i>Urad dal - 1 tsp</i><br />
<i>Chana dal - 1 tsp</i><br />
<i>Red Chillies -2 nos </i><br />
<i>Hing - a pinch</i><br />
<i>Curry leaves - 5 -6 </i><br />
<br />
<b><i>Method:</i></b><br />
<i>Heat oil in Kadai and fry urad dal, chana dal, red chillies, hing, curry leaves. Once its done, keep aside.</i><br />
<i>Fry cut ginger in kadai separately and let it cool.</i><br />
<i>Grind dal mixture, ginger, tamarind, salt in mixer.</i><br />
<i>Heat oil in kadai, put mustard seeds, curry leaves. Add the ground ginger paste & turmeric powder when mustard seeds splutter. </i><br />
<i>Fry till the mixture is cooked(the raw smell would be gone quick as we have already fried all these ingredients).</i><br />
<i>Now add jaggery and switch off the stove.</i><br />
<i>This goes well with dosa, idly, Pongal or with white rice as well..</i><br />
<i>Ginger Thokku tastes little ginger hot, little jaggery sweet & little sour tamarind </i>:-)<br />
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I thank <a href="http://torviewtoronto.blogspot.com/">Akheela of Torviewtoronto</a> for such a beautiful award for participating in Food Palette Series- Brown<br />
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<i><b>Sending this to <a href="http://usmasala.blogspot.com/2011/02/bookmarked-recipes-every-tuesday-event_21.html">bookmarked recipes</a> - </b></i><span class="Apple-style-span" style="color: #333333; font-family: 'Trebuchet MS', Verdana, Arial, Helvetica; font-size: 12px; line-height: 18px;">a wonderful event hosted by <span class="Apple-style-span" style="color: #fc318a;"><a href="http://mharorajasthanrecipes.blogspot.com/">Priya</a></span> and <a href="http://usmasala.blogspot.com/">Aipi</a></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglI0Uookiu84c02ZXTJxvHyuTdzJ9FU0Jk5USPnXBoTfXV2hu8BCSwXPDyacuQZ7fUG4q1rxIy-_p0BebVpbZ6bcYGHgBx0eYGVzC0ogEd3NEg148fh4V6Sy1FWg-PhzMv00GxnI8o2YlT/s1600/BookmarkedRecipesEveryTuesday.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglI0Uookiu84c02ZXTJxvHyuTdzJ9FU0Jk5USPnXBoTfXV2hu8BCSwXPDyacuQZ7fUG4q1rxIy-_p0BebVpbZ6bcYGHgBx0eYGVzC0ogEd3NEg148fh4V6Sy1FWg-PhzMv00GxnI8o2YlT/s1600/BookmarkedRecipesEveryTuesday.png" /></a></div><br />
Also sending to - <span class="Apple-style-span" style="color: #4e4e4e; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><b><i>Sara's Feb 2011 event- </i></b><span class="Apple-style-span" style="color: #333333; font-family: 'Trebuchet MS', sans-serif; font-size: 14px; line-height: 22px;"><a href="http://simplysara07.blogspot.com/2011/02/healing-food-ginger-and-garlic.html">Healing foods Ginger and Garlic</a></span></span><br />
<span class="Apple-style-span" style="color: #4e4e4e; font-family: Arial, Tahoma, Helvetica, FreeSans, sans-serif; font-size: 13px; line-height: 18px;"><span class="Apple-style-span" style="color: #333333; font-family: 'Trebuchet MS', sans-serif; font-size: 14px; line-height: 22px;"> <a href="http://www.cookingwithsiri.com/p/healing-foods-event-page.html">Healing food page</a></span></span><br />
<div><span class="Apple-style-span" style="color: #333333; font-family: 'Trebuchet MS', sans-serif;"><span class="Apple-style-span" style="font-size: 14px; line-height: 22px;"><br />
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</span></span></div></div></div>Kamakshi Prasannahttp://www.blogger.com/profile/14077580213654697822noreply@blogger.com14tag:blogger.com,1999:blog-5273871034616788975.post-49438897820713265582011-04-04T06:59:00.000-07:002011-04-04T16:39:25.087-07:00Tangy puffed rice<div dir="ltr" style="text-align: left;" trbidi="on"><i>Pori/Puffed rice is all time favourite for everyone from kids to adults. Its almost always available at everybody's home. I wanted to post something for Kurinji's puffed rice event. Usually, I make bhel puri. Last week, I made puffed rice with mango chutney and potato for evening snack & it had very huge welcome from my family. Here goes the recipe.</i><br />
<i><b>Ingredients:</b></i><br />
<i>Puffed rice - 2 cups</i><br />
<i>Olive oil - 2 tsp</i><br />
<i>Salt to taste</i><br />
<i>Mango Chutney - 2 tsp</i><br />
<i><b>For garnishing:</b></i><br />
<i>Fried Paneer cubes - 1/4 cup</i><br />
<i>Tomato - 1 sliced</i><br />
<i>Sev - 2 tsp</i><br />
<i><b>Ingredients to make Mango Chutney:</b></i><br />
<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i><b>Mango - Cut small - 1/2 cup</b></i></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i><b>Chilli - 1 or 2 (depend on your spiciness level)</b></i></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i><b>Hing - a pinch</b></i></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i><b>Method:</b></i></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i><b>Grind the above ingredients with salt to taste and the mango chutney is ready.</b></i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCyPYwp-VtQJ-wjkDk8oiqbMZLxfBaK3Fm4d-HIm7k4KU8fxpiwo1iOZnAOuFEP3P_cjdE5dx9nrlNcAAgU2OJsnpj6NxJkqecQcym4KSuDZSVUoBg_b8EV15JvkoRiGrtL1vruB0pYIJc/s1600/IMG_1034.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCyPYwp-VtQJ-wjkDk8oiqbMZLxfBaK3Fm4d-HIm7k4KU8fxpiwo1iOZnAOuFEP3P_cjdE5dx9nrlNcAAgU2OJsnpj6NxJkqecQcym4KSuDZSVUoBg_b8EV15JvkoRiGrtL1vruB0pYIJc/s320/IMG_1034.JPG" width="320" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i><b><br />
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<i>All the veggies below cut small:</i><br />
<i>Potato - boiled - 1/4 cup</i><br />
<i>Tomato - 1/4 cup</i><br />
<i>Cucumber - 1/4 cup</i><br />
<i>Green chilli - 2 (optional)</i><br />
<i>Onion - 1/4 cup</i><br />
<i><b>Method :</b></i><br />
<i>Mix all the vegetables and Mango chutney with Oilve oil in a big bowl. </i><br />
<i>Add puffed rice, salt & green chillies into the bowl.</i><br />
<i>Garnish with Paneer cubes, Sev & Tomato.</i><br />
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<i>Sending this to Kurinji's <a href="http://kurinjikathambam.blogspot.com/2011/03/healthy-recipe-hunt-2.html">Healthy recipe Hunt # 2</a> </i><br />
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</div>Kamakshi Prasannahttp://www.blogger.com/profile/14077580213654697822noreply@blogger.com14tag:blogger.com,1999:blog-5273871034616788975.post-10598171350278021802011-03-31T17:10:00.000-07:002011-03-31T17:10:51.220-07:00Green Apples baked with Brown Sugar<div dir="ltr" style="text-align: left;" trbidi="on"><b><i>Eventhough the fact that the apples are good in Potassium & Vitamin A, somehow, I am not a very good fan of Apples.....Recently, I baked green apples with apple sauce prepared with brown sugar.</i></b><br />
<b><i>It was very tasty..Trust me...You got to try if you haven't!!</i></b><br />
<b><i>Lets see the recipe.</i></b><br />
<b><i>Ingredients:</i></b><br />
<i>Green Apples - 2 big nos</i><br />
<i>Brown sugar - 2 tsp</i><br />
<i>Butter - 1 tsp</i><br />
<i>Ground Cinnamon - a pinch</i><br />
<i>Water - 1/4 cup</i><br />
<b><i>Method:</i></b><br />
<i>Preheat the oven at 300 degrees.</i><br />
<i>Peel one apple and slice it into small pieces. </i><br />
<i>Boil water in the pan and add the sliced apples. When you see the tender apples, add 1 tsp of brown sugar & a pinch of ground cinnamon.</i><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDuldd5u6mO-0v8eplvN6aKMwRQHcNU87wkqtziSed7Qtc5qiQX8485VainTI5_hhr3_f6Zh5wpzBt7HqbpUkMzl4iiUN3uhsyCIfdsGOkM2tHs3lDaaSCtXzxcKA-C21LhTdxjYHjO88b/s1600/IMG_0703.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="247" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDuldd5u6mO-0v8eplvN6aKMwRQHcNU87wkqtziSed7Qtc5qiQX8485VainTI5_hhr3_f6Zh5wpzBt7HqbpUkMzl4iiUN3uhsyCIfdsGOkM2tHs3lDaaSCtXzxcKA-C21LhTdxjYHjO88b/s320/IMG_0703.JPG" width="320" /></a></div><b><i><br />
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<i>Stir it till the apples absorbs the sugar, add butter and off the stove.</i><br />
<i>Peel the second apple and cut it lengthwise. </i><br />
<i>Transfer the sugary apples and cut apples into the pan & bake for 30 - 40 minutes.<b> </b></i><br />
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<b><i>Serve the Baked Apples hot.</i></b><br />
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<b><i>Sending this recipe to <a href="http://torviewtoronto.blogspot.com/2011/02/food-palette-series-brown.html">Food Palette Series - Brown</a> hosted by <a href="http://torviewtoronto.blogspot.com/">Torview</a> & <a href="http://akilaskitchen.blogspot.com/2011/03/event-dish-name-starts-with-g.html">Dish name starts with G</a> hosted by <a href="http://akilaskitchen.blogspot.com/">Akila</a> </i></b><br />
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</i></b></div>Kamakshi Prasannahttp://www.blogger.com/profile/14077580213654697822noreply@blogger.com15tag:blogger.com,1999:blog-5273871034616788975.post-13408340122148949502011-03-28T21:39:00.000-07:002011-03-29T07:14:07.500-07:00Apple Veggie Salad<div dir="ltr" style="text-align: left;" trbidi="on"><i><b>My lovely sister who lives nearby brought green apples today. I thought of making a salad with it. I added few veggies and heres a quick, healthy, easy recipe of "Apple Veggie Salad" which I would like to share with you all!!</b></i><br />
<i><b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ-GnB12MsqiTQI6136iDHVtQN8n3kiirD4I9CqDVYW53sbNHXims9uU4q55T8R0qZ11iIQFvimkGUGszyfQEhyphenhyphenw4VM_TO4j1hkLlrLtd7q_e3yjEVFvE3sishakZg7lveal2jTKCvOb5b/s1600/IMG_1216.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ-GnB12MsqiTQI6136iDHVtQN8n3kiirD4I9CqDVYW53sbNHXims9uU4q55T8R0qZ11iIQFvimkGUGszyfQEhyphenhyphenw4VM_TO4j1hkLlrLtd7q_e3yjEVFvE3sishakZg7lveal2jTKCvOb5b/s320/IMG_1216.JPG" width="320" /></a></div><i><b>Here goes my recipe:</b></i><br />
<i><b>Ingredients:</b></i><br />
<i><b>Green Apple - 1 - grated</b></i><br />
<i><b>Radish - 1/4 cup grated</b></i><br />
<i><b>Yellow Cucumber (Dosakai) - 1/4 cup grated</b></i><br />
<i><b>Spring Onions - cut small- 1/4 cup </b></i><br />
<i><b>Carrot - 1/4 cup grated</b></i><br />
<i><b>Honey - 1 tsp</b></i><br />
<i><b>Pepper - 1/4 tsp</b></i><br />
<i><b>Oilve Oil - 1 tsp</b></i><br />
<i><b>Salt to taste</b></i><br />
<i><b>Coriander leaves to garnish </b></i><br />
<i><b>Method:</b></i><br />
<i><b>Mix all the ingredients given above, garnish with coriander leaves and serve this yum yum "Apple Veggie Salad".</b></i><br />
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<i><b>This goes to the <a href="http://www.cookhealthy.in/2011/03/innovative-salad-event-2-fruits.html">Innovative Salad Event # 2</a> hosted by <a href="http://www.cookhealthy.in/">Pia</a></b></i><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIHs9hvguaZwCbrUtXHql4sLmyfDn5_HKP0nmMwJdq4R4-eVg61ydPHYDZi2HlnWaquuCBdeIQKOQ1hVHXmnjxES8XeD_I6wy_GIwFWqxj539ca8ER98n_u_ZqQbjPk3vgMEXd_AtwGcNu/s1600/innovative+salads.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIHs9hvguaZwCbrUtXHql4sLmyfDn5_HKP0nmMwJdq4R4-eVg61ydPHYDZi2HlnWaquuCBdeIQKOQ1hVHXmnjxES8XeD_I6wy_GIwFWqxj539ca8ER98n_u_ZqQbjPk3vgMEXd_AtwGcNu/s1600/innovative+salads.png" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</b></i></div>Kamakshi Prasannahttp://www.blogger.com/profile/14077580213654697822noreply@blogger.com22tag:blogger.com,1999:blog-5273871034616788975.post-77145626404467926952011-03-27T09:08:00.000-07:002011-03-28T10:56:23.496-07:00Kanchipuram Idli/Steamed Rice Cake<div dir="ltr" style="text-align: left;" trbidi="on"><i>Kanchipuram Idli - oooooh....those yum yum cakes....I have been making Idlis, but somehow K-Idli slipped off my mind all these time...Don't know why! I still remember my mom used to make the K-Idli, when we(me, my sis & bro) were young and it was a feast for us as its mess free and yummy. </i><br />
<div><i>My Idli batter was little sour, so didn't fit for Dosa. Myself and my Mom decided to make Kanchipuram Idli. Thanks to my mother who reminded me the steps to make this healthy, and heavy filling recipe. </i><br />
<div><i>I would like to tell you the whole process of the batter too. You could add 2 tsp of curd when you are preparing this Idli. This is a delightful Idli for kids too, as this is a steamed one and in the shape of cake. We had our toddler boy cut this cake and first he was surprised and gave a look at me why the cake is not sweet. But later when I told him this is Idli cake, donno what he understood. He sat down and had 2 pieces of cakes.</i></div><div><i>Ingredients:</i></div><div><i>Idli rice - 2 cups</i></div><div><i>Urad dal - 1/2 cup</i></div><div><i>Fenugreek seeds - 1 tsp</i></div><div><i>Cooking soda - a pinch (optional)</i></div><div><i>Curd - 2 tsp</i></div><div><i>Salt to taste</i></div><div><i>For Tempering:</i></div><div><i>Cumin Seeds/Jeera - 2 tsp</i></div><div><i>Hing - a pinch</i></div><div><i><span class="Apple-style-span" style="font-style: normal;"></span></i><br />
<div><i><span class="Apple-style-span" style="font-style: normal;"><i>Grated ginger - 1 tsp</i></span></i></div><div><i><span class="Apple-style-span" style="font-style: normal;"><i>Cut Green Chillies - 2 (optional) - I didn't add this</i></span></i></div></div><div><i>Pepper - 2 tsp</i></div><div><i>Cashews - 8 - 10 chopped</i></div><div><i>Curry leaves - Roughly chopped - 6 -8 </i></div><div><i>Oil - 2 tsp</i></div><div><i><br />
</i></div><div><i>Method:</i></div><div><i>Soak rice, urad dal and fenugreek seeds for 4 - 5 hours.</i></div><div><i>Grind Urad dal/fenugreek seeds and rice separately into fine paste, then mix them together.</i></div><div><i>Add 2 tsp of salt into the batter and give a nice stir, ferment it overnight. (I put the batter container just inside the oven to have it fermented as its cold mostly here).</i></div><div><i>Heat 2 tsp of oil in a pan, add all the ingredients given under tempering.</i></div><div><i>The batter would have raised few inches after fermenting.</i></div><div><i>Now add salt, curd, a pinch of b. soda and give it a stir.</i></div><div><i>Mix the tempered ingredients into the batter, again mix.</i></div><div><i>Grease a steel bowl with Oil(I used gingely oil). Pour the batter into the bowl.</i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil2mdgztEvM6NOF99WawASfYjdeZZyozdRzAci53SRTZQplABnV9d3fcg6ZQhPUf3op1d3sed_fotqTJGxlgJu55nBLJl2OELFDGa4elyK01zP1B8rXUb-Yxg8Nzv_me2lKQ7QBeyNRHrE/s1600/IMG_1044.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil2mdgztEvM6NOF99WawASfYjdeZZyozdRzAci53SRTZQplABnV9d3fcg6ZQhPUf3op1d3sed_fotqTJGxlgJu55nBLJl2OELFDGa4elyK01zP1B8rXUb-Yxg8Nzv_me2lKQ7QBeyNRHrE/s320/IMG_1044.JPG" width="320" /></a></div><div><i><br />
</i></div><div><i>Pressure cook(no weights necessary-just steaming) for 20 minutes.</i></div><div><i>Cool it off for 10 minutes.</i></div><div><i>Use knife to loosen the sides of the steamed mould, then turn upside down on a plate.</i></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0C61aMbLjlhXKTX8BSMLf_fqrVK_Y_0IooYUsDzuGnEgu3Ha6tzPKqGzY8SePyzvX7zbPFwS7Ujva9XCu4EpycWZ4YDmbAznMOllYW-Y9Cnyt9O4gFPDVwRs0bmSjR5Ogwx27Dw9RJ9ZE/s1600/IMG_1050.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="247" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0C61aMbLjlhXKTX8BSMLf_fqrVK_Y_0IooYUsDzuGnEgu3Ha6tzPKqGzY8SePyzvX7zbPFwS7Ujva9XCu4EpycWZ4YDmbAznMOllYW-Y9Cnyt9O4gFPDVwRs0bmSjR5Ogwx27Dw9RJ9ZE/s320/IMG_1050.JPG" width="320" /></a></div><div><i><br />
</i></div><div><i>Cut them and serve hot with chutneys or Idli Podi or Ketchup.</i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Zg5Fr7m8zQoyW_f2o1BUaL7Bql8jAq2542RJpbKT5gSCEK4KxWcipl55e0wciRqo9GKDqvZwenj10HMRIGURVAGJFXFq-UiOY2QPn2wXqIxj-aRp8uG1Wpgwl13B0B4nvbhn2FH_9vch/s1600/IMG_1061.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0Zg5Fr7m8zQoyW_f2o1BUaL7Bql8jAq2542RJpbKT5gSCEK4KxWcipl55e0wciRqo9GKDqvZwenj10HMRIGURVAGJFXFq-UiOY2QPn2wXqIxj-aRp8uG1Wpgwl13B0B4nvbhn2FH_9vch/s320/IMG_1061.JPG" width="320" /></a></div><div><i><br />
</i></div><div><i>Note: If you have Idli batter thats sour, you could just add the tempered ingredients and steam it in a greased bowl. You could also add urad dal, mustard seeds for tempering. Its all your wish!!</i></div><div><i><br />
</i></div><div><span class="Apple-style-span" style="color: #4e4e4e; font-family: 'Trebuchet MS', sans-serif; font-size: 13px; line-height: 18px;"><i>Sending this to <a href="http://tasteofpearlcity.blogspot.com/2011/03/awed-indian-cuisine-event-announcement.html">A.W.E.D. Indian event</a> by <a href="http://chefinyou.com/2008/05/awed-menu/">DK</a>, guest hosted by <a href="http://tasteofpearlcity.blogspot.com/">Ayisha</a>,</i></span></div><div><span class="Apple-style-span" style="color: #4e4e4e; font-family: 'Trebuchet MS', sans-serif; font-size: 13px; line-height: 18px;"><i><a href="http://gayathriscookspot.blogspot.com/2011/03/puliodharai-and-my-first-event.html"><span class="Apple-style-span" style="color: #e06412;">Walking through the memory Lane</span> </a>event by <a href="http://gayathriscookspot.blogspot.com/">Gayathri</a> & </i></span><span class="Apple-style-span" style="color: #4e4e4e; font-family: 'Trebuchet MS', sans-serif; font-size: 13px; line-height: 18px;"><i> <a href="http://ammaluskitchen.info/">My Legume Love Affair #33</a> event by <a href="http://thewellseasonedcook.blogspot.com/2008/09/my-legume-love-affair-host-lineup.html" style="color: #e06412; text-decoration: none;">Dee</a> of Ammalu's Kitchen</i></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNJhPJ2hVe-o_Bckk6VOZ86_MQvye6XudE09qyA1bkbfHSkDoOwsQH1_a2Z_YQs5Mu3bogA2dJ8uUBqu65rxAL0cTnMqShLZHGPp7VGhSuZwb7JLsnaM0i6cAFTS8i55ixqU_qcnH1UMpt/s1600/awedlogo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNJhPJ2hVe-o_Bckk6VOZ86_MQvye6XudE09qyA1bkbfHSkDoOwsQH1_a2Z_YQs5Mu3bogA2dJ8uUBqu65rxAL0cTnMqShLZHGPp7VGhSuZwb7JLsnaM0i6cAFTS8i55ixqU_qcnH1UMpt/s1600/awedlogo.jpg" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZljzN_tdNNbZLH2MsaEwcGWqWwm5TmkxlaKgSkYk5yuD6N7n7l2EfGTarKd77Pls8IZVroePmnWjP-bkhzFa6ZBqBxBBzo4_0LeRnALGWEa3HwNtkCT-DTi_G_T2U9zlsrV9Izrk0oVvC/s1600/MLLA33LogoSmall+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZljzN_tdNNbZLH2MsaEwcGWqWwm5TmkxlaKgSkYk5yuD6N7n7l2EfGTarKd77Pls8IZVroePmnWjP-bkhzFa6ZBqBxBBzo4_0LeRnALGWEa3HwNtkCT-DTi_G_T2U9zlsrV9Izrk0oVvC/s1600/MLLA33LogoSmall+%25281%2529.jpg" /></a></div><div><i><br />
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</i></div></div></div></div>Kamakshi Prasannahttp://www.blogger.com/profile/14077580213654697822noreply@blogger.com25tag:blogger.com,1999:blog-5273871034616788975.post-55806058335539372902011-03-22T15:21:00.000-07:002011-03-22T16:16:52.945-07:00'Spicy' Brinjal Flat beans Curry ( Baingan Papdi Subzi)<div dir="ltr" style="text-align: left;" trbidi="on"><i>The reason why I have put 'Spicy' within quotes is becoz I had forgotten the taste of Spiciness,</i><br />
<i>may be </i><i>2 -3 years...one reason being my Hrishi who is just 2 yrs and my hubby also is not a big fan of spicy food. </i><br />
<i>So I have a habit of having 1-2 green chillies with whatever I eat, be it roti or rice...also its healthy to have green chilli as it has Vitamin C to protect us from cold!!</i><br />
<i>Anyways, now I come to the point that I made spicy Brinjal flat beans curry as I have not yet started feeding brinjal to my kid. It came out 'good' spicy and yummy, the secret ingredient was ground ginger and mustard to the curry. This time I did not have green chilli, just enjoyed my subzi with white rice and papad.</i><br />
<i>Here goes the recipe! </i><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJsqJpeutD0v4WZhyphenhyphenMvGgrON9nyrgwsqG-VL6e_ScisqtBe3oSwVCowp4IKkcDxaBVUsLuQYJ-osJRTmmWyG0LocmdRG270GV853n78taQddo4e76AVykuKBgudMXlhiqFpcvxKmiebNAX/s1600/IMG_1166.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJsqJpeutD0v4WZhyphenhyphenMvGgrON9nyrgwsqG-VL6e_ScisqtBe3oSwVCowp4IKkcDxaBVUsLuQYJ-osJRTmmWyG0LocmdRG270GV853n78taQddo4e76AVykuKBgudMXlhiqFpcvxKmiebNAX/s320/IMG_1166.JPG" width="320" /></a></div><i><br />
</i><br />
<i>Ingredients:</i><br />
<i>Brinjal - 6 nos - roughly cut into 4</i><br />
<i>Val papdi - Frozen 2 cups</i><br />
<i>Mustard seeds - 2 tsp ( soaked in water for 1 hr and ground to paste)</i><br />
<i>Ginger - 1 small piece (ground to paste)</i><br />
<i>Salt to taste</i><br />
<i>For tempering:</i><br />
<i>Mustard seeds - 1 tsp</i><br />
<i>Ginger - 1 tsp grated</i><br />
<i>Green chilli - 3 -4 slit</i><br />
<i>Curry leaves - 3 -4</i><br />
<i>Red chilli - 1 -2</i><br />
<i>Urad dal - 1/2 tsp</i><br />
<i>Chana Dal - 1 tsp</i><br />
<i>Oil - 2 tsp</i><br />
<i>Method:</i><br />
<i>Pressure cook Brinjal and Val Papdi for 2 whistles and Drain water, keep aside.</i><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj2vYPanb9574WGdRnThaN3WyyfwF-8EN3VhfBApVcSLlv5nH6U4pIBUqzvn7Ku0PgbYHurp2hyKAFAe1EmybH4PqPQHFw41Pdtzb_62fIyAfRTjYy5Kg6IbyP7qFr9M1bHpnIJHkGq3uC/s1600/IMG_1163.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj2vYPanb9574WGdRnThaN3WyyfwF-8EN3VhfBApVcSLlv5nH6U4pIBUqzvn7Ku0PgbYHurp2hyKAFAe1EmybH4PqPQHFw41Pdtzb_62fIyAfRTjYy5Kg6IbyP7qFr9M1bHpnIJHkGq3uC/s320/IMG_1163.JPG" width="320" /></a></div><i><br />
</i><br />
<i>Heat Oil in pan and add mustard seeds, once it splutters, add all ingredients given under tempering.</i><br />
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</i><br />
<i>Stir in the pressure cooked papdi and brinjal into the pan.</i><br />
<i>Add little oil and salt to ground mustard and mix with ground ginger - This is to avoid bitterness from mustard. </i><br />
<i>Now add the mustard-ginger mixture to the pan followed by salt.</i><br />
<i>Fry for another 5 -6 minutes. </i><br />
<i>Off the Stove and cover with lid.</i><br />
<i>The "Spicy" Brinjal Flat Beans Curry is ready to be served with roti or ghee rice.</i><br />
<i>Note: The mustard and ginger flavor in the curry gives yumm taste!!!Enzoy.</i><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJyAVjSMvCQ6hVy3_SIwx_cTg6e97PBLSY7wf3lofuFRWfcTvkjSQCdVoT3gfaBcQPPz2_WWQP7s1HoYdV0rTAW8zfCdeE583fmQp6kkzS6djbl7V2tKYyGoPEwJH8q2HjQ_MxuqsSx7JO/s1600/IMG_1164.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJyAVjSMvCQ6hVy3_SIwx_cTg6e97PBLSY7wf3lofuFRWfcTvkjSQCdVoT3gfaBcQPPz2_WWQP7s1HoYdV0rTAW8zfCdeE583fmQp6kkzS6djbl7V2tKYyGoPEwJH8q2HjQ_MxuqsSx7JO/s320/IMG_1164.JPG" width="320" /></a></div><i><br />
</i><br />
<i>Sending this to <a href="http://cooking-goodfood.blogspot.com/2011/02/only-event-for-march-and-giveaways.html">Only Original recipes event</a> hosted by <a href="http://cooking-goodfood.blogspot.com/2011/02/only-event-for-march-and-giveaways.html">Nivedita</a> and <a href="http://cooking-goodfood.blogspot.com/2011/02/only-event-for-march-and-giveaways.html">Pari</a></i><br />
<br />
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<i>Thanks to Akila from Learning to Cook for sending me Participation award! </i><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeBuHxr9n3ASBENpo4018uZogn7K1OVbnwjRcIprJkMVReJQHYD4wpLGrCtqFVs56BbvrsrNFY80sRpFQqtQc4VzhStj9g8GVbYQvTZvaSEziQuiZKW4G9FowKv5CJMNAeU6FAvaxCimjE/s1600/F+Award+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeBuHxr9n3ASBENpo4018uZogn7K1OVbnwjRcIprJkMVReJQHYD4wpLGrCtqFVs56BbvrsrNFY80sRpFQqtQc4VzhStj9g8GVbYQvTZvaSEziQuiZKW4G9FowKv5CJMNAeU6FAvaxCimjE/s320/F+Award+%25282%2529.jpg" width="320" /></a></div><i><br />
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</i><br />
<i><br />
</i></div>Kamakshi Prasannahttp://www.blogger.com/profile/14077580213654697822noreply@blogger.com21tag:blogger.com,1999:blog-5273871034616788975.post-2606702592253317012011-03-18T17:18:00.000-07:002011-03-19T09:10:13.923-07:00Masala Idly<div dir="ltr" style="text-align: left;" trbidi="on"><i><b>Happy Holi to all my blogger friends!!</b></i><br />
<i><b>Potato is everyone's favorite at my home. Yesterday, I thought I would make Masala Dosa for dinner, but when went into the kitchen, slight change in the menu..he he...I made 'Masala Idly' - potato stuffed Idly. </b></i><br />
<i><b>It was so good, you have to believe and easy to make, especially loved by my family.</b></i><br />
<i><b>Ingredients:</b></i><br />
<i><b>Idly Batter </b></i><br />
<i><b>Potato - 4 nos</b></i><br />
<i><b>Turmeric - a pinch</b></i><br />
<i><span class="Apple-style-span" style="font-style: normal;"><i><b>Salt to taste</b></i></span></i><br />
<i><b>For tempering:</b></i><br />
<i><b>Oil - 1 tsp</b></i><br />
<i><b>Mustard - 1 tsp</b></i><br />
<i><b>Hing - a pinch</b></i><br />
<i><b>Curry leaves - 5 -6 chopped</b></i><br />
<i><b>Method:</b></i><br />
<i><b>Boil the potatoes, Peel off the skin, mash them and keep it aside.</b></i><br />
<i><b>Heat oil in a pan, when hot, add mustard. </b></i><br />
<i><b>Once splutters, add hing, curry leaves and turmeric.</b></i><br />
<i><b>Add potato, salt to taste.</b></i><br />
<i><b>Quick mix it and close with lid.</b></i><br />
<i><b>If you have Idly Cooker, Pour 2 tsp of Batter in the Idly plate, then put 1 tsp of potato mixture on it and cover it with 2 tsp of the idly batter. Arrange this stuff in all the racks.</b></i><br />
<i><b>You can use small bowls if you dont have these plates to make them too. Pour out the batter in each of the plates in the same way as explained above.</b></i><br />
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<i><b>Place it in a pressure cooker (no weights reqd.) with little water underneath ( take care since lots of water will make the idlis in the last plate soggy and too little water will burn the bottom of the cooker!) or use a steamer. Cook for 10 minutes in high flame and then lower it for the last 5 min.</b></i><br />
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<div><div><i><b>They are done when a little stick/fork pricked in the middle comes out clean.</b></i></div><div><i><b><span class="Apple-style-span" style="font-style: normal;"><i></i></span></b></i><br />
<div style="display: inline !important;"><div style="display: inline !important;"><i><b><span class="Apple-style-span" style="font-style: normal;"><i>Cool them for 1-2 minutes and then serve warm with any chutney/tomato ketchup/sambar. We had it with Mango Chutney.</i></span></b></i></div></div></div></div><div><i><b><span class="Apple-style-span" style="font-style: normal;"><i></i></span></b></i><br />
<div style="display: inline !important;"><div style="display: inline !important;"><i><b><span class="Apple-style-span" style="font-style: normal;"><i>Masala Idly is not spicy and this recipe is great for kid's breakfast.</i></span></b></i></div></div></div><div><i><b><span class="Apple-style-span" style="font-style: normal;"><i></i></span></b></i><br />
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</i></span></b></i></div></div></div><br />
<i>Note:</i><br />
<i>I made this unspicy Masala Idly especially for my kid. If you want it spicy, add cut green chillies in tempering. You could add Onion also. If you want cheesy, sprinkle cheese over the potato when stuffing into batter.</i><br />
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<i>Sending this to a wonderful event <a href="http://traditional-indian-cooking.blogspot.com/p/eventsgiveaway.html">Toddler's Breakfast Ideas</a> hosted by <a href="http://traditional-indian-cooking.blogspot.com/p/eventsgiveaway.html">Sowmya</a></i><br />
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<i><br />
</i></div>Kamakshi Prasannahttp://www.blogger.com/profile/14077580213654697822noreply@blogger.com22tag:blogger.com,1999:blog-5273871034616788975.post-13836474338624710842011-03-15T15:04:00.000-07:002011-03-22T16:22:19.944-07:00Thavala Adai ( Rice & Dal Cutlet)<div dir="ltr" style="text-align: left;" trbidi="on"><i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><b>Thavala Adai </b>is my Mom's recipe which we had very recently and even my son enjoyed eating it. I learnt from her last week when she was with me. I remember my mom making this when I was young as I don't like Rice Upma for some reason. Still now, I don't like it, so Thavala Adai is the next version of Arisi/Rice Upma in form of cutlet.</span></i><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijjNYnMub6piT60eUvrayPwYsE-eWUaTCy0AqOeZzeK0My8qDshgwjgTUTivGNvj27FiwdZ60uSsatYQCTWv1oihneeO-qp5JUscmn2kAhNVsKY53lfk19pbCoRJrV85QWh5ap0CV9SCJ2/s1600/IMG_0985.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijjNYnMub6piT60eUvrayPwYsE-eWUaTCy0AqOeZzeK0My8qDshgwjgTUTivGNvj27FiwdZ60uSsatYQCTWv1oihneeO-qp5JUscmn2kAhNVsKY53lfk19pbCoRJrV85QWh5ap0CV9SCJ2/s320/IMG_0985.JPG" width="320" /></a></div><i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"> I want to thank my mom as she had so much patience guiding me through out this preparation & process!!</span></i><br />
<i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">We prepared Orange peel kolambhu as a side dish for this. The combo was truly a heaven for all of us :-)</span></i><br />
<i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">We could give this Cutlet to kids too as we are using Pepper instead of red chillies. Its filling food and healthy too!!</span></i><br />
<i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Everyone from 2 yrs to 70 + could have this. I guarantee this as my 2 yrs old son and my Dad had fun having this Adai alias Cutlet (I introduced this Adai as cutlet to my son).</span></i><br />
<i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Now lets go to the recipe.</span></i><br />
<i><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Ingredients:</span></b></i><br />
<i><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">For coarse grinding:</span></b></i><br />
<i><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Raw rice - 2 cups </span></b></i><br />
<i><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Toor Dal - 4 tsp </span></b></i><br />
<i><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Chana Dal - 2 tsp</span></b></i><br />
<i><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Jeera - 1 tsp</span></b></i><br />
<i><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Pepper - 1 tsp</span></b></i><br />
<i><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">For tempering:</span></b></i><br />
<i><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Oil - 2 tsp</span></b></i><br />
<i><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Mustard seeds- 1 tsp</span></b></i><br />
<i><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Urad dal - 1 tsp</span></b></i><br />
<i><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Hing - a pinch</span></b></i><br />
<i><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Grated Ginger - 1 tsp</span></b></i><br />
<i><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Curry leaves - 5 - 10 leaves</span></b></i><br />
<i><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Red chilli (optional) - I didn't use it.</span></b></i><br />
<i><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Coconut (optional) - I didn't use it</span></b></i><br />
<i><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Salt to taste</span></b></i><br />
<i><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Water - 11/2 cup</span></b></i><br />
<i><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Method:</span></b></i><br />
<i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Coarse grind the ingredients given under "For coarse grinding" - Rice, Toor Dal, Chana Dal, Pepper, Jeera(Cumin seeds).</span></i><br />
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<i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Heat Oil in a pan and add mustard seeds. Once mustard splutters, add urad dal, hing, grated ginger and curry leaves. </span></i><br />
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<i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Add water and salt & once it comes to boil, put the ground rice and dal mixture to it. Stir it till everything gets mixed and semi solid form(thick). </span></i><br />
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</div><i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Close it with lid and let it cool for 15 -20 minutes.</span></i><br />
<i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Once it is cool, take out a ball and flatten it like the shape of ural dal vada (put a hole in the centre like that of donut).</span></i><br />
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<i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Heat a pan and deep fry the adai's till golden brown on both sides (I used only less oil).</span></i><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i>Serve hot with any chutney or podi or pickle or kolambhu or </i><b><i>just eat it like a vada or donut </i>:-) - my son is showing how to eat just like that!! LOL</b></span><br />
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<i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I feel you don't need any side dish at all for Thavala Adai. I am so glad I made this Adai under her guidance and we cheered our memories while eating them!!</span></i><br />
<i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">This is very easy recipe. You could coarse grind the rice & daal in the night and prepare this Adai for next day breakfast. </span></i><br />
<i><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Note: If you have time, you could soak the rice for 1 -2 hours and dry it, then coarse grind with the dal. Adding coconut and red chillies gives nice flavor and Spicy touch to Adais.</span></i><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i>Sending this to <a href="http://tasteofpearlcity.blogspot.com/2011/03/awed-indian-cuisine-event-announcement.html">A.W.E.D. Indian event</a> by <a href="http://chefinyou.com/2008/05/awed-menu/">DK</a>, guest hosted by <a href="http://tasteofpearlcity.blogspot.com/">Ayisha</a>, <a href="http://gayathriscookspot.blogspot.com/2011/03/puliodharai-and-my-first-event.html">Walking through the memory Lane</a> event by <a href="http://gayathriscookspot.blogspot.com/">Gayathri</a> and to the <a href="http://womensera2008.blogspot.com/2011/02/for-appetizers-participants-event-round.html">B for Breakfast</a> event hosted by <a href="http://www.womensera2008.blogspot.com/">Charitha</a>.</i></span><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i>Also sending this to <a href="http://ammaluskitchen.info/2011/03/01/my-legume-love-affair-33/">My Legume Love Affair #33</a> event by <a href="http://thewellseasonedcook.blogspot.com/2008/09/my-legume-love-affair-host-lineup.html">Dee</a> of Ammalu's Kitchen and <a href="http://mharorajasthanrecipes.blogspot.com/2010/08/bookmarked-recipes-every-tuesday-event.html">Bookmarked Recipes - Every Tuesday (Volume 32)</a> hosted by <a href="http://usmasala.blogspot.com/">Aipi</a> and <a href="http://mharorajasthanrecipes.blogspot.com/">Priya</a>.</i></span><br />
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<div class="separator" style="clear: both; text-align: center;"></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><i>Being a kid's foodie, sending this to <a href="http://traditional-indian-cooking.blogspot.com/p/eventsgiveaway.html">Toddler's Breakfast ideas</a> hosted by <a href="http://traditional-indian-cooking.blogspot.com/p/eventsgiveaway.html">Sowmya</a></i></span><br />
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</div><div class="separator" style="clear: both; text-align: center;">Thanks to <a href="http://womensera2008.blogspot.com/">Charitha</a> for Participation Award in the event <span class="Apple-style-span" style="border-collapse: collapse; font-family: arial, sans-serif; font-size: 13px;">:<a href="http://womensera2008.blogspot.com/2011/03/dosa-by-padmajadallas.html">B for Breakfast event Round up</a></span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh32tETV_ZN6mNZGvIRM1jYpJNLQ9JITHC-kqDOlwGAy8OqAOw9i_4TEM5IG_tuxCj8hOSaeC3QOgYfjfgwjN50UMjN6r0RoL4mNdSZ2iE47laIHnt-SP5RrHlfZLCbIDZ_keL9f-xFONLO/s1600/download.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh32tETV_ZN6mNZGvIRM1jYpJNLQ9JITHC-kqDOlwGAy8OqAOw9i_4TEM5IG_tuxCj8hOSaeC3QOgYfjfgwjN50UMjN6r0RoL4mNdSZ2iE47laIHnt-SP5RrHlfZLCbIDZ_keL9f-xFONLO/s1600/download.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</span></div>Kamakshi Prasannahttp://www.blogger.com/profile/14077580213654697822noreply@blogger.com24tag:blogger.com,1999:blog-5273871034616788975.post-87831035147367858682011-03-11T10:31:00.000-08:002011-03-11T10:31:43.814-08:00Palak Kadhi in Yoghurt Gravy for Tried n Tasted<div dir="ltr" style="text-align: left;" trbidi="on">Its been 5 days since I had time to blog. I had already decided to make Palak Kadhi from Aipi's blog for Tried n Tasted :-)<br />
But my kid going to school from last week turned out to be very tough time for me.<br />
This is the first time, I'm leaving all by himself, and his crying when leaving at school hurts me. Hopefully, he will be okay in a week...<br />
Okay, back to our Aipi's blog, She's amazing, not surprising to anyone. Her recipes are very much mouth watering and am happy to share one of Aipi's recipe with Tried n Tasted!!<br />
I had Spinach with me and made Palak Kadhi for yesterday's dinner. My husband is not a big fan of Kadhi and he had Palak Kadhi with Parathas, I was happy to see him asking for more Kadhi..Hurray!! Thanks to Aipi ;-)<br />
You could find the recipe from the wonderful blogger Aipi's "<a href="http://usmasala.blogspot.com/">usmasala</a>" - <a href="http://usmasala.blogspot.com/2011/01/palak-kadhi-spinach-in-yogurt-gravy.html">Palak Kadhi</a><br />
The yummy Spinach Kadhi was like this!!<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRsfeWzpDOuq1PUA9DY37tJX-idvA8BXBy55dgPSdfuipkC6mOxluZOVbvt4Ip7aMeQpo_M1HJHtYsdvC0SpgSrwcgtnQrkOThssRwP_JsN2HtIrAMhI3Flri1-H774a0AnZfRe_04BG-J/s1600/IMG_0908.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="247" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRsfeWzpDOuq1PUA9DY37tJX-idvA8BXBy55dgPSdfuipkC6mOxluZOVbvt4Ip7aMeQpo_M1HJHtYsdvC0SpgSrwcgtnQrkOThssRwP_JsN2HtIrAMhI3Flri1-H774a0AnZfRe_04BG-J/s320/IMG_0908.JPG" width="320" /></a></div><br />
Sending this to Tried n Tasted of <a href="http://usmasala.blogspot.com/">Aipi's usmasala blog</a> hosted by other wonderful blogger <a href="http://mharorajasthanrecipes.blogspot.com/2011/02/guest-hosting-tried-tasted-event.html">Priya</a><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhec_f-yRnJR4Q_fc0Quo1KtjzWXZeIhM64DdmBMGL-OHVvXAeQQbkkqsaFO8nSPXXYAFMCWCjSA-8MwhV55NArl0JSPunbJniRyIhjlCo-WFn1Qd2tDdrq4D4_c9lKtXu0j_RFPrfPRWPW/s1600/t_t_february11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhec_f-yRnJR4Q_fc0Quo1KtjzWXZeIhM64DdmBMGL-OHVvXAeQQbkkqsaFO8nSPXXYAFMCWCjSA-8MwhV55NArl0JSPunbJniRyIhjlCo-WFn1Qd2tDdrq4D4_c9lKtXu0j_RFPrfPRWPW/s1600/t_t_february11.jpg" /></a></div><br />
</div>Kamakshi Prasannahttp://www.blogger.com/profile/14077580213654697822noreply@blogger.com18tag:blogger.com,1999:blog-5273871034616788975.post-47288045486688404482011-03-07T08:13:00.000-08:002011-03-09T20:00:00.862-08:00Mint rice with chickpeas<div dir="ltr" style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 19px;"><i>Mint/Pudhina which is highly fragrant is high in iron and fibre. Recently, I made Pudhina rice with chickpeas which is again a good source of protein. I added some coriander leaves too! </i></span><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5afdC5bsAwl0tt4lAhlNT8R-MxwvuGoJaspJelpvTwRqZxKcRPf2RLmwJ3l7mFJJNxInAI38_Juo3JHnNfQLvYoN6JVaUwqrCMzJtI9Ewo06I_XH6_ZX2VE61Nft759rANy5kcZcEzXB-/s1600/IMG_0726.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="247" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5afdC5bsAwl0tt4lAhlNT8R-MxwvuGoJaspJelpvTwRqZxKcRPf2RLmwJ3l7mFJJNxInAI38_Juo3JHnNfQLvYoN6JVaUwqrCMzJtI9Ewo06I_XH6_ZX2VE61Nft759rANy5kcZcEzXB-/s320/IMG_0726.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 19px;"><i><b>Ingredients:</b></i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 19px;"><i>Mint - 1 cup (washed)</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 19px;"><i>Coriander leaves - 1/2 cup (optional) </i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 19px;"><i>Chickpeas - 1/2 cup (soaked in water overnight and boiled)</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 19px;"><i>Green chilli - 2 or 3 </i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 19px;"><i>Garam masala - 1 tsp</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 19px;"><i>Hing - a pinch</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 19px;"><i>Cumin seeds/Jeera - 1/2 tsp</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 19px;"><i>Butter - 1 cube</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 19px;"><i>Cooked rice - 1 cup</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 19px;"><i>Salt to taste</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 19px;"><i><b>Method:</b></i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 19px;"><i>Grind Mint, Coriander leaves & Green Chilli and keep the green paste aside.</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 19px;"><i>Heat butter in pan and fry jeera, hing and the green paste.</i></span><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyFFjxm8aweUPlZq1gNdelZSF_EnnDfMRHZzdPTuwhPGGyRUmb_4vLAOj4QgBOu7S54uDrb9ZMAWnAUSLUDFWjAfPawteLSAnOVvvXvD9BTcLhdk305juZVtSlVKHMby2N7syvPowlZz-i/s1600/IMG_0732.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="247" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyFFjxm8aweUPlZq1gNdelZSF_EnnDfMRHZzdPTuwhPGGyRUmb_4vLAOj4QgBOu7S54uDrb9ZMAWnAUSLUDFWjAfPawteLSAnOVvvXvD9BTcLhdk305juZVtSlVKHMby2N7syvPowlZz-i/s320/IMG_0732.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 19px;"><i><br />
</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 19px;"><i>Cook till the raw smell goes off.</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 19px;"><i>Now add the cooked chickpeas, garam masala and salt to taste.</i></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5GXgAZSBIsXpfYvw3UutoIYfkCgF9YZspfZs6oxZ-gy97wUhe58owbtIqdmY7qXhyphenhyphenLqzCnZjH7ZrGIk-QLisb5YDPy1uvGQcMD1r_3XTKfem6_pRlMsk-VoKuWbCFA9XU-_WJ_ZrBQe1q/s1600/IMG_0734.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="247" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5GXgAZSBIsXpfYvw3UutoIYfkCgF9YZspfZs6oxZ-gy97wUhe58owbtIqdmY7qXhyphenhyphenLqzCnZjH7ZrGIk-QLisb5YDPy1uvGQcMD1r_3XTKfem6_pRlMsk-VoKuWbCFA9XU-_WJ_ZrBQe1q/s320/IMG_0734.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 19px;"><i><br />
</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif;"><span class="Apple-style-span" style="font-size: 14px; line-height: 19px;"><i>Stir it till the chickpeas gets mixed to the masala & green paste.</i></span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJXfiO6k04Aks7LK7B0s0BHdM_D8P3g96EtOBBaUHfFKTNSsWsoId_8NBlppv5oEwvuPRYpNMXx6BidIr3pWF_QoGX-0w2bqksDQDp1t_aQt21Wk9hXWJPa_hUusHIK4XyMC6nHQQwGXnr/s1600/IMG_0730.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="247" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJXfiO6k04Aks7LK7B0s0BHdM_D8P3g96EtOBBaUHfFKTNSsWsoId_8NBlppv5oEwvuPRYpNMXx6BidIr3pWF_QoGX-0w2bqksDQDp1t_aQt21Wk9hXWJPa_hUusHIK4XyMC6nHQQwGXnr/s320/IMG_0730.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif;"><span class="Apple-style-span" style="font-size: 14px; line-height: 19px;"><i><br />
</i></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif;"><span class="Apple-style-span" style="font-size: 14px; line-height: 19px;"><i>Add the white rice into the pan and mix it till the rice is all coated evenly into green!!</i></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif;"><span class="Apple-style-span" style="font-size: 14px; line-height: 19px;"><i>Mint rice with chickpea is ready to be served. It goes well with raita.</i></span></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXMaLpbTJlRhwGO84QwvEr_Zb9izVUkBR25e03SSxkmEcCbIGU2vcXhfwJMteRlRDmdA6iYpWLO8vV3D5PUugN2CjxgFhEzdU-fqU7ZugsQ4IIYwgl_ovfaw_QSTJBea5KDID-XoONHoxX/s1600/IMG_0735.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="247" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXMaLpbTJlRhwGO84QwvEr_Zb9izVUkBR25e03SSxkmEcCbIGU2vcXhfwJMteRlRDmdA6iYpWLO8vV3D5PUugN2CjxgFhEzdU-fqU7ZugsQ4IIYwgl_ovfaw_QSTJBea5KDID-XoONHoxX/s320/IMG_0735.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif;"><span class="Apple-style-span" style="font-size: 14px; line-height: 19px;"><i><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia5-s23HJpKuaYNTFebVzssy-CzBqW9o9dZuQCxAyhJGo6K6UsgcShy58rAyIdIVGx4beTKVc0JrLTeEeD6XkxOsZgjimEWJCCkoGEBXcy8C5vbWjmpBHYO4X9Sx8QMra6Xybt0_S4u0Eh/s1600/IMG_0737.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="247" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia5-s23HJpKuaYNTFebVzssy-CzBqW9o9dZuQCxAyhJGo6K6UsgcShy58rAyIdIVGx4beTKVc0JrLTeEeD6XkxOsZgjimEWJCCkoGEBXcy8C5vbWjmpBHYO4X9Sx8QMra6Xybt0_S4u0Eh/s320/IMG_0737.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif;"><span class="Apple-style-span" style="font-size: 14px; line-height: 19px;"><i><br />
</i></span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 19px;"><i><br />
</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 19px;"><i><br />
</i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 19px;"><i>Sending this entry to </i></span><span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 19px;"><i><span style="font-weight: bold; text-decoration: none;"><a href="http://seduceyourtastebuds.blogspot.com/2011/02/herbs-and-flowers-in-my-platter.html">Herbs and Flowers in my platter</a> </span><span style="text-decoration: none;">hosted by <a href="http://seduceyourtastebuds.blogspot.com/" style="font-weight: bold;">PJ</a></span></i></span><br />
<span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 19px;"><i><br />
</i></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7nVYDYewn8191cmaUFrMWqf6zu3EJNsFVjSa6TmtJkgOHI6yLpPjxKV-NrLq3HkKNn0FfwzmupDxziaF-KLq72Jwk-jp602uNjnm6OGZpXYQBfbJWa_uCo5xA3TVC1H-WD6xxXAT414gi/s1600/mint+logo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="247" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7nVYDYewn8191cmaUFrMWqf6zu3EJNsFVjSa6TmtJkgOHI6yLpPjxKV-NrLq3HkKNn0FfwzmupDxziaF-KLq72Jwk-jp602uNjnm6OGZpXYQBfbJWa_uCo5xA3TVC1H-WD6xxXAT414gi/s320/mint+logo.JPG" width="320" /></a></div><span class="Apple-style-span" style="font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif;"><span class="Apple-style-span" style="font-size: 14px; line-height: 19px;"><b><i><br />
</i></b></span></span></div>Kamakshi Prasannahttp://www.blogger.com/profile/14077580213654697822noreply@blogger.com20tag:blogger.com,1999:blog-5273871034616788975.post-16139169071543954032011-03-03T14:29:00.000-08:002011-03-22T16:20:17.618-07:00Fettuccine with Spinach & Mint<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOx3yX6zcaUsOhOhzFtsXIDCDRDT-Ijzl72rAAnv9uOpZh2-nlin9wDQgMnAE7W8g8rHNdVNNe3_Q273KUoGSTpTfHAexg8r3AWQiWM6-4rAI6dTAy_e6t8ut971w5cLvpSXlthATRsWny/s1600/F+Award+%25282%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOx3yX6zcaUsOhOhzFtsXIDCDRDT-Ijzl72rAAnv9uOpZh2-nlin9wDQgMnAE7W8g8rHNdVNNe3_Q273KUoGSTpTfHAexg8r3AWQiWM6-4rAI6dTAy_e6t8ut971w5cLvpSXlthATRsWny/s320/F+Award+%25282%2529.jpg" width="320" /></a></div><i>My son loves Pasta/Noodles...Cheesy, Full of Cream...mmmm....I too love them..like to eat anytime...</i><br />
<b>:-)</b><br />
<i>We recently had Fettuccine Alfredo at Olive Garden which my son loved a lot and thought I will give it a try with Spinach, Mint & some almonds too....</i><br />
<i>It was a rich recipe...I loved the way my son had it messing up his face with all green cream....here I go with the recipe.</i><br />
<i><b>Ingredients:</b></i><br />
<i>Fettucini - half a packet</i><br />
<i>Garlic - 2 cloves (crushed)</i><br />
<i>Onion - 1 (cut into small pieces)</i><br />
<i>Ginger - 1/2 tsp grated</i><br />
<i>Spinach - 1/2 cup</i><br />
<i>Mint - 1/4 cup</i><br />
<i>Almonds - 5 (ground)</i><br />
<i>Whipped cream - 1/2 cup</i><br />
<i>Parmesan Cheese - lots..jus' kidding ..1/2 cup</i><br />
<i>Pepper - 1/2 tsp</i><br />
<i>Butter - 1 tsp</i><br />
<i>Olive oil - 1 tsp</i><br />
<i>Salt to taste</i><br />
<i><b>Method:</b></i><br />
<i>Add Fettucini to a pan of boiling water that has salt and 1 tsp of olive oil and cook till tender. Drain it and keep aside.</i><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibI5Q-JrPMqkk_sx8-BxFdsjf_7y8Ce29qnThtHmuotLxV22Dc1-3vFFrTCFLjXzre4_eMtVwgd6JPQyaHJVYsz2-E9Mh-WJxjo-xvkZbOFxyQvmyZsjLfYmSZk06mu-QencLB4qoBC16X/s1600/IMG_0760.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibI5Q-JrPMqkk_sx8-BxFdsjf_7y8Ce29qnThtHmuotLxV22Dc1-3vFFrTCFLjXzre4_eMtVwgd6JPQyaHJVYsz2-E9Mh-WJxjo-xvkZbOFxyQvmyZsjLfYmSZk06mu-QencLB4qoBC16X/s320/IMG_0760.JPG" width="320" /></a></div><i><br />
</i><br />
<i>Melt butter in hot pan, add onion, garlic, ginger. When turned brown, stir it with cut spinach & mint. </i><br />
<i>When the spinach and mint are cooked, add ground almond, whipped cream. Stir constantly till the mixture thickens.</i><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij8CZsKrU3g9rI_hZVs8Pwn_kNykzkKdDwSIrCrE_ikLKfYxP5AuBgDoSs9fAGNuZH9-0h_F9JxwZGjatxabFNjJmnSODqVSvQzsEB1epacSPZosJp7mvwr_39ps9brJNL3hjF7CSNc87a/s1600/IMG_0759.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEij8CZsKrU3g9rI_hZVs8Pwn_kNykzkKdDwSIrCrE_ikLKfYxP5AuBgDoSs9fAGNuZH9-0h_F9JxwZGjatxabFNjJmnSODqVSvQzsEB1epacSPZosJp7mvwr_39ps9brJNL3hjF7CSNc87a/s320/IMG_0759.JPG" width="320" /></a></div><i><br />
</i><br />
<i>Season with salt to taste.</i><br />
<i>Remove the pan from the stove and add cheese.</i><br />
<i>Serve over hot pasta and sprinkle on pepper.</i><br />
<i>The yummy Fettucini is ready to be served!!!</i><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEmDSl4YT40NJKGXjpA3ocok93GImW_wu8gs-7GhFP_9_d-gNJuo5lOIEsKQtCnIFW1lRrzJI1r5qxDpcqEiBRsYp2hT55V3fJLy1xg-1YIPV-U9l1gJtEzPNzcFVelgKibTMNw5JUF8MM/s1600/IMG_0762.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="248" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEmDSl4YT40NJKGXjpA3ocok93GImW_wu8gs-7GhFP_9_d-gNJuo5lOIEsKQtCnIFW1lRrzJI1r5qxDpcqEiBRsYp2hT55V3fJLy1xg-1YIPV-U9l1gJtEzPNzcFVelgKibTMNw5JUF8MM/s320/IMG_0762.JPG" width="320" /></a></div><i><br />
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<i><b><br />
</b></i><br />
<i>Sending to <a href="http://spicingyourlife.blogspot.com/2011/02/announcing-kids-delight-restaurant.html">Kid's delight</a> hosted by <a href="http://spicingyourlife.blogspot.com/2011/02/announcing-kids-delight-restaurant.html">Srivalli</a> & <a href="http://versatilekitchen.blogspot.com/2011/02/announcing-kids-delight-restaurant.html">Champa</a>, also to <a href="http://www.prestopastanights.com/2011/02/i-just-had-to-double-post-this.html">Presto Pasta Nights</a>, <a href="http://cooking-goodfood.blogspot.com/2011/02/only-event-for-march-and-giveaways.html">Only Original</a> hosted by <a href="http://niveditaskitchen.blogspot.com/2011/02/event-announcement-only-original-and.html">Nivedita</a> & <a href="http://cooking-goodfood.blogspot.com/2011/02/only-event-for-march-and-giveaways.html">Pari</a> </i><i>and <a href="http://akilaskitchen.blogspot.com/2011/02/event-dish-name-starts-with-f.html">Dish name starts with F</a> hosted by Akila</i><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmORnn120Z_Bb392OYJCMsZX_oGMt943yh3bIbKs4JXc7J9rSI_EKyxd9b40UOnwIzmSGJiG4YIfuCtgekQPJ3LB3dMXST3hLHjvr2tePJxSHS9FmarfxJU6BE6JPHmLJlpPSPOWlGiM_W/s1600/Kids_Delight1+%2528250+x+204%2529+%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmORnn120Z_Bb392OYJCMsZX_oGMt943yh3bIbKs4JXc7J9rSI_EKyxd9b40UOnwIzmSGJiG4YIfuCtgekQPJ3LB3dMXST3hLHjvr2tePJxSHS9FmarfxJU6BE6JPHmLJlpPSPOWlGiM_W/s1600/Kids_Delight1+%2528250+x+204%2529+%25281%2529.jpg" /></a></div><br />
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<br />
</div>Kamakshi Prasannahttp://www.blogger.com/profile/14077580213654697822noreply@blogger.com20tag:blogger.com,1999:blog-5273871034616788975.post-50166520144792409062011-03-01T16:03:00.000-08:002011-03-01T17:07:51.106-08:00Ginger Powder/Inji Podi<div dir="ltr" style="text-align: left;" trbidi="on"><i>My Mom n Dad are here and am so excited!! Today I made Inji Podi with my Mom's guidance. </i><br />
<i>I am a big fan of my Mom's style of cooking and I would like to share this wonderful/useful recipe with all my friends.</i><br />
<i><span class="Apple-style-span" style="font-style: normal;"><i>This powder can be stocked for 2 weeks.</i></span></i><br />
<i><b>Ingredients:</b></i><br />
<i>Ginger - 2 inches - chopped roughly</i><br />
<i>Urad dal - 2 tsp</i><br />
<i>Pepper - 1 tsp</i><br />
<i>Hing - a pinch</i><br />
<i>Tamarind - 1/4 tsp</i><br />
<i>Oil - 1/2 tsp</i><br />
<i>Salt to taste</i><br />
<b><i>Method:</i></b><br />
<i>Fry Urad dal, Pepper & hing in a kadai till it is brown and transfer it into a cup.( No oil required)</i><br />
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<i>Heat 1/2 tsp oil in Kadai and saute Ginger till its tender.</i><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBBSyHw6_sJxmGxa_d1Gnj_5DYXqcYPsLsynFy2NVbq8NOqjByb4a77zqoNRWAXmOACFIqzccvJMSx7xPK-_G1eqDA5lwxFECVBUyCJmQ83B5nTLSXd5-DyDJS9CcQcUAt4kXCD1PzEuVn/s1600/IMG_0792.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBBSyHw6_sJxmGxa_d1Gnj_5DYXqcYPsLsynFy2NVbq8NOqjByb4a77zqoNRWAXmOACFIqzccvJMSx7xPK-_G1eqDA5lwxFECVBUyCJmQ83B5nTLSXd5-DyDJS9CcQcUAt4kXCD1PzEuVn/s320/IMG_0792.JPG" width="320" /></a></div><i><br />
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<i>Grind the dal/pepper mixture with tamarind, then add ginger to it & grind till its powdered.</i><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnCNEQ9RoFH7qGCajqpngT003ixOiA1BZALmuEtMP28tAd3FQN4Yh0b_d1hOL_VNEdmNx_nELwiwq4UoihnRxg_BFVOE03ZgdQ_DmLLjmQHqJtWeJQ3LIYYbZLPP3BA1k8M9yUudDXIO0X/s1600/IMG_0794.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnCNEQ9RoFH7qGCajqpngT003ixOiA1BZALmuEtMP28tAd3FQN4Yh0b_d1hOL_VNEdmNx_nELwiwq4UoihnRxg_BFVOE03ZgdQ_DmLLjmQHqJtWeJQ3LIYYbZLPP3BA1k8M9yUudDXIO0X/s320/IMG_0794.JPG" width="320" /></a></div><i><br />
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<i>Ginger Powder is ready to be served.</i><br />
<i>It goes well with Ghee rice.</i><br />
<i>Note: You could also fry curry leaves with ginger and grind it with dal/pepper mixture. </i><br />
<i>Sending this to <a href="http://usmasala.blogspot.com/2011/02/bookmarked-recipes-every-tuesday-event_28.html">Bookmarked recipe</a> hosted by <a href="http://usmasala.blogspot.com/">Aipi</a></i><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilBvvgG7S7CLyHEjVXnB4gdg4ivwgioFWE7cHkimRHIH02xR6sw4NcSvPpTCzd0B_opuBwDumtLMnQY-lVw_a-D416LOfD1eNj8ZSa7dbZLzJ7bMf9XyyfZD2oSqcEypPoOmzgWlSOpsuC/s1600/BookmarkedRecipesEveryTuesday+%25281%2529.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilBvvgG7S7CLyHEjVXnB4gdg4ivwgioFWE7cHkimRHIH02xR6sw4NcSvPpTCzd0B_opuBwDumtLMnQY-lVw_a-D416LOfD1eNj8ZSa7dbZLzJ7bMf9XyyfZD2oSqcEypPoOmzgWlSOpsuC/s1600/BookmarkedRecipesEveryTuesday+%25281%2529.png" /></a></div><i><br />
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</div>Kamakshi Prasannahttp://www.blogger.com/profile/14077580213654697822noreply@blogger.com17tag:blogger.com,1999:blog-5273871034616788975.post-81782185553441669282011-02-27T00:35:00.000-08:002011-03-09T20:00:43.827-08:00Strawberry Mango Crumble<div dir="ltr" style="text-align: left;" trbidi="on"><b><i>Today I made dessert with Strawberry & Mango and we finished it within minutes!!! Especially my li'l son. I got recipe from closetcooking.com & want to share with you all.</i></b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP2Sdjw7yncnzJe-hlbxIrA5QhbJ0m6rCOLj6ZFHdxr-Top8lMx3vrN_M-l-YckzRQzzfqbOX_0wLVTQj7WQoTgnTpvUG1RPPGJzvqwXrrVkrtD5izEZmQ_f8Y8JECrbMYZaWWPPlfebKH/s1600/straw1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP2Sdjw7yncnzJe-hlbxIrA5QhbJ0m6rCOLj6ZFHdxr-Top8lMx3vrN_M-l-YckzRQzzfqbOX_0wLVTQj7WQoTgnTpvUG1RPPGJzvqwXrrVkrtD5izEZmQ_f8Y8JECrbMYZaWWPPlfebKH/s320/straw1.jpg" width="320" /></a></div><b><i><br />
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<b><i>Ingredients:</i></b><br />
<i>1/4 cup brown sugar</i><br />
<i>1 tablespoon cornstarch</i><br />
<i>a pinch of ground cinnamon</i><br />
<i>1 tsp of Shredded coconut</i><br />
<i>1 cup strawberries (cleaned & sliced)</i><br />
<i>1 cup Mango (sliced)</i><br />
<i>1/3 cup flour</i><br />
<i>1/3 cup oats (I used Maple & brown sugar oats which I had)</i><br />
<i>1/3 cup butter (melted)</i><br />
<br />
<b><i>Method:</i></b><br />
<i>Mix the sugar, Coconut, cornstarch and cinnamon in a large bowl.</i><br />
<i>Add the strawberries and Mango slices till it is coated with the mixture.</i><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDc2iS8YDVYFwWqFaY8VS9m_Z6rJzEiMbSrP35ZepD_L1cF9oUkfFwfFNxvHt9d77Fr_yP0OyO8AH2__qLh-aHbtXFWldYQ7qVSxIB53JyaF7Edgj4jgmrMiZkDhWlw3p-elOoCYPVUJ4b/s1600/straw2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDc2iS8YDVYFwWqFaY8VS9m_Z6rJzEiMbSrP35ZepD_L1cF9oUkfFwfFNxvHt9d77Fr_yP0OyO8AH2__qLh-aHbtXFWldYQ7qVSxIB53JyaF7Edgj4jgmrMiZkDhWlw3p-elOoCYPVUJ4b/s320/straw2.jpg" width="320" /></a></div><i><br />
</i><br />
<i>Now mix the flour, oats, a teaspoon of brown sugar, a pinch of cinnamon and melted butter in a large bowl.</i><br />
<i>Place the strawberry and Mango mixture into a baking dish and pour the sugar topping on. I had dried mangoes which I put it on the oats micture.</i><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVAxwpNrQQCNW-8BVUhFjW3s0px5CB_opAvd8yV_6aWOPrn2_oOqZGErSLUkk_vPPhM6DZjingWTxGSpltl-PnuQXmXRkblssL_oDYyrv53BLfZ9uZOl9IPZQgS7Mu-IygH2mq82Fo9ryg/s1600/straw3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVAxwpNrQQCNW-8BVUhFjW3s0px5CB_opAvd8yV_6aWOPrn2_oOqZGErSLUkk_vPPhM6DZjingWTxGSpltl-PnuQXmXRkblssL_oDYyrv53BLfZ9uZOl9IPZQgS7Mu-IygH2mq82Fo9ryg/s320/straw3.jpg" width="320" /></a></div><i><br />
</i><br />
<i>Preheat the oven at 350 degrees</i><br />
<i>Bake until it is bubbling and the top is golden brown, about 45 minutes.</i><br />
<i>The <b>Strawberry Mango Crumble</b> is ready to be served. Its yum both hot n cold.</i><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2A2lkyrA9nrCyYVKjEMGZxRdXWRTkeAbBi0kD2IkcNZSHd-3n1wIZntHRCJO9Kv9RXWIqBJNBl4e_h598d3GpkQlfbkf6_HN1iaZnGLge-iwPu7JD7hdZbblGqoFQcAfvfYUp5W3HveGO/s1600/straw5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2A2lkyrA9nrCyYVKjEMGZxRdXWRTkeAbBi0kD2IkcNZSHd-3n1wIZntHRCJO9Kv9RXWIqBJNBl4e_h598d3GpkQlfbkf6_HN1iaZnGLge-iwPu7JD7hdZbblGqoFQcAfvfYUp5W3HveGO/s320/straw5.jpg" width="320" /></a></div><i><br />
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<b><i>Sending this to </i></b><a href="http://cooking-goodfood.blogspot.com/2011/01/veggie-fruit-month-event-announcement.html">Veggie/Fruit Strawberry event</a> <b><i>hosted by</i></b> <a href="http://cooking-goodfood.blogspot.com/">Pari</a> & <a href="http://mharorajasthanrecipes.blogspot.com/">Priya</a><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggu93DNaGT4z_b_pYAS4Y1p9iXI51o0xkYvMy2i0Tk_K2KuDGWrHQ3uaTIUrcKPRd6J6hBzxR_7xZxybscR7lZ6CsKRRiMGFy8hACcNjB5gZtnBDfgeGfMr-qTkoUGPPZHMAK9M5pYemsg/s1600/veggiefruit-a-month7.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="274" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggu93DNaGT4z_b_pYAS4Y1p9iXI51o0xkYvMy2i0Tk_K2KuDGWrHQ3uaTIUrcKPRd6J6hBzxR_7xZxybscR7lZ6CsKRRiMGFy8hACcNjB5gZtnBDfgeGfMr-qTkoUGPPZHMAK9M5pYemsg/s320/veggiefruit-a-month7.png" width="320" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS'; font-size: medium;"><span class="Apple-style-span" style="line-height: 25px;"><br />
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<span class="Apple-style-span" style="line-height: 25px;"><b><i><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> </span></i></b></span><b><i>and</i></b> <a href="http://tastebuds1.blogspot.com/2011/01/cooking-with-fruits-event.html">cooking with fruits event</a> <b><i>hosted by</i></b> <a href="http://tastebuds1.blogspot.com/">Smita</a><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE8wPVDiKRNvIhONsfW3-Y2OxNfc8cDiDWJPeUGl7RXCWUCpq-BbJCkLPo-NgVQJYZQUTLG0EVEbcFXSs4mD9t56TuqIDK_QJL_qQAVyZAeLrEj6Ar-Yvn9WN9guZnT4qhWO5IKiiVT757/s1600/RoyalFruitBasket+copy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE8wPVDiKRNvIhONsfW3-Y2OxNfc8cDiDWJPeUGl7RXCWUCpq-BbJCkLPo-NgVQJYZQUTLG0EVEbcFXSs4mD9t56TuqIDK_QJL_qQAVyZAeLrEj6Ar-Yvn9WN9guZnT4qhWO5IKiiVT757/s1600/RoyalFruitBasket+copy.jpg" /></a></div><br />
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</span></span></div>Kamakshi Prasannahttp://www.blogger.com/profile/14077580213654697822noreply@blogger.com15tag:blogger.com,1999:blog-5273871034616788975.post-4688275518994507642011-02-25T14:31:00.000-08:002011-03-09T20:01:43.278-08:00Cucumber Chickpea Salad<div dir="ltr" style="text-align: left;" trbidi="on"><b><i>Thanks Everyone for all your wonderful comments.</i></b><br />
<b><i>Salads and diets have always had a delicious partnership. I want to share you the nutritious salad which I did with Cucumber & Chickpea.</i></b><br />
<b><i>Here goes the recipe:</i></b><br />
<b><i>Ingredients:</i></b><br />
<i>Cucumber - 1 cup (chopped)</i><br />
<i>Tomato - 1/2 cup (chopped)</i><br />
<i>Chickpea - 1 cup (soaked overnight & boiled)</i><br />
<i>Ripe Mango - 1/2 cup (chopped) </i><br />
<i>Lemon juice - 1 tsp</i><br />
<i>Mint leaves - 1/4 cup (chopped)</i><br />
<i>Olive oil - 1/2 tsp </i><br />
<i>Salt to taste</i><br />
<i>Pepper - 1 tsp</i><br />
<b><i>Method:</i></b><br />
<i>Mix Cucumber, Tomato, Chickpea, Mango, Mint leaves, Oilve Oil, Salt & Pepper.</i><br />
<i>Give it a shake. Add Lemon Juice to the mixture and give a stir.</i><br />
<i>The colorful <b>"Cucumber Chickpea Salad"</b> is ready to be served!!</i><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8O7xfvSL_80radEcZb5fhCOc0ZaqBv485Afhe43eDwHWBIRsdL1gZF3ofWo4FsgKN6Ei78G5SPzhaGc-uYB69hHqnntpXeQ89EXYXGq913R1eN4wBjM6pc5SxWMmpuxe-5DU3PhlNvDz-/s1600/IMG_0747.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8O7xfvSL_80radEcZb5fhCOc0ZaqBv485Afhe43eDwHWBIRsdL1gZF3ofWo4FsgKN6Ei78G5SPzhaGc-uYB69hHqnntpXeQ89EXYXGq913R1eN4wBjM6pc5SxWMmpuxe-5DU3PhlNvDz-/s320/IMG_0747.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrATJSqCAwBoHDULAmI5Hyp5CkSW7ekHMkVt7DI-odUQVJMUZ_2YnpMay4YRklzZPoX9eHZKCgCwZkW4SylUzo5AeeX5NkgzDyrzOFt_HkTavUeemYmgTqepnn1AIQycyCggAq3F35m1jQ/s1600/IMG_0748.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrATJSqCAwBoHDULAmI5Hyp5CkSW7ekHMkVt7DI-odUQVJMUZ_2YnpMay4YRklzZPoX9eHZKCgCwZkW4SylUzo5AeeX5NkgzDyrzOFt_HkTavUeemYmgTqepnn1AIQycyCggAq3F35m1jQ/s320/IMG_0748.JPG" width="320" /></a></div><br />
<b><i>Note - You could add fresh grated coconut, raw mango to enhance the taste of Salad.</i></b><br />
<br />
Sending this to <a href="http://www.cookhealthy.in/2011/01/innovative-salad-event-1.html">Innovative Salad event</a> hosted by <a href="http://www.cookhealthy.in/">Pia</a><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQEmNpZHrrpmVjeRJxu7UTj0RuHkDB5jy5wMLJgNewxe-ku8IK8lMXYbgHkoh9DoCZ2uY5xOhGx3M21XzFH8Z6sBzBKVYQ9sYcaWtx5aaEkBCtUAr0qCEQ5kfrjuhmukLCwD_A5BxFNosT/s1600/innovative+salads.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQEmNpZHrrpmVjeRJxu7UTj0RuHkDB5jy5wMLJgNewxe-ku8IK8lMXYbgHkoh9DoCZ2uY5xOhGx3M21XzFH8Z6sBzBKVYQ9sYcaWtx5aaEkBCtUAr0qCEQ5kfrjuhmukLCwD_A5BxFNosT/s1600/innovative+salads.png" /></a></div><br />
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</div>Kamakshi Prasannahttp://www.blogger.com/profile/14077580213654697822noreply@blogger.com18tag:blogger.com,1999:blog-5273871034616788975.post-6550489458531418312011-02-24T15:54:00.000-08:002011-03-09T20:00:56.819-08:00Creamy Crunchy Bread<div dir="ltr" style="text-align: left;" trbidi="on"><b><i>Its very true any food becomes extraordinarily delicious when we add love and affection to what we cook!!</i></b><br />
<b><i>Yes, Jus' now my son & I had Hot n Creamy, Cheesy, Crunchy Bread taken from Oven..It was heaven for both of us :-)</i></b><br />
<b><i>Let me share you this simple, but mouth-watering recipe with you......</i></b><br />
<b><i>Ingredients:</i></b><br />
<i>Bread - 2 slices cut into square pieces</i><br />
<i>Melted Butter - 2 tsp</i><br />
<i>Cream Cheese - 1 tsp</i><br />
<i>Heavy Whipped Cream - 2 tsp(You could add 1/2 cup milk instead)</i><br />
<i>Sliced Apple - 1 small</i><br />
<i>Sliced Dates - 2 nos </i><br />
<i>Brown Sugar - 2 tsp</i><br />
<i>Ground cinnamon - a pinch</i><br />
<b><i>Method:</i></b><br />
<i>Preheat the Oven at 300 degrees.</i><br />
<i>Whisk the Cream Cheese, Butter, Cream or milk, Brown Sugar until its all mixed evenly.</i><br />
<i>Now add the apples, dates, bread and put into the mixture.</i><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwgMmusMCfT7_0IYvZDwoSJA0EEBhHISZU9dqSrjZZww6JoXqlUvqE5dLBA_QiMgGfDBUYy9yGZXw_I-4Xs1qXALH3w7w8ZXAcxu-fgQ_x-HIM8WC5Ops6YbZ0VZYqfcS4U_zIfsTlpB5T/s1600/IMG_0725.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwgMmusMCfT7_0IYvZDwoSJA0EEBhHISZU9dqSrjZZww6JoXqlUvqE5dLBA_QiMgGfDBUYy9yGZXw_I-4Xs1qXALH3w7w8ZXAcxu-fgQ_x-HIM8WC5Ops6YbZ0VZYqfcS4U_zIfsTlpB5T/s320/IMG_0725.JPG" width="320" /></a></div><i><br />
</i><br />
<i>Transfer it to the bowl and bake for 30 minutes.</i><br />
<i>Remove the bowl from the oven after 10 minutes and the <b>creamy, cheesy, crunchy bread</b> is ready to be served.</i><br />
<i>Its very yum when served hot!!!</i><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzEbVvfjF3IKHVrdbrahxDl-_hPPqwllYYruPQqySJ7Jmek43wxVkL159LxrYjYsbwSofmYTkL0iRrdfIdiEAYq0ikR6a74LpngdJ08-8_q42jfPecGYNNFya3jJf2Wxndt01dP-fC2ZWr/s1600/IMG_0739.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzEbVvfjF3IKHVrdbrahxDl-_hPPqwllYYruPQqySJ7Jmek43wxVkL159LxrYjYsbwSofmYTkL0iRrdfIdiEAYq0ikR6a74LpngdJ08-8_q42jfPecGYNNFya3jJf2Wxndt01dP-fC2ZWr/s320/IMG_0739.JPG" width="320" /></a></div><i><br />
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<i><br />
</i><br />
<i>Sending this to </i><br />
<i><a href="http://tasteofpearlcity.blogspot.com/2011/02/any-one-can-cook-series-17.html">Anyone can Cook</a> hosted by <a href="http://tasteofpearlcity.blogspot.com/">Ayeesha</a></i><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8pmAr7TRHpwgyYerLGExLXV0UfhSbNIyFhUlTnwtnxrumG7bqVOqZSj8y5Cr0focaBwuIhQZ0JCU7U_zU2aVtibH8m4hMj-dbku-3FbO3XIFGVlCpaIHhi-f4JR1OJ4-jwbh3nqopRJ16/s1600/anyonecancook.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8pmAr7TRHpwgyYerLGExLXV0UfhSbNIyFhUlTnwtnxrumG7bqVOqZSj8y5Cr0focaBwuIhQZ0JCU7U_zU2aVtibH8m4hMj-dbku-3FbO3XIFGVlCpaIHhi-f4JR1OJ4-jwbh3nqopRJ16/s1600/anyonecancook.jpg" /></a></div><br />
<i><a href="http://tasteofpearlcity.blogspot.com/"></a> </i><span class="Apple-style-span" style="color: #444444; font-family: Corsiva; line-height: 28px;"><a href="http://cooking-goodfood.blogspot.com/2011/01/only-cooking-with-bread-giveaway-of.html">'ONLY’- COOKING WITH BREAD</a> hosted by <a href="http://cooking-goodfood.blogspot.com/">Pari</a> </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF9YFsll61i8bXNIrzkWXeXVk2ZfGHi2jXuPpjxOnpiW1ssJHU1fmiRViWC_6OM_LMHixmj2_VRNMTxRJhjaFXQ9KaXw7kwXB_2E__187eHLAy8EQR5-3E8fov9B9veKmNI-og0YZzYmpW/s1600/ONLY+BREAD.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="289" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhF9YFsll61i8bXNIrzkWXeXVk2ZfGHi2jXuPpjxOnpiW1ssJHU1fmiRViWC_6OM_LMHixmj2_VRNMTxRJhjaFXQ9KaXw7kwXB_2E__187eHLAy8EQR5-3E8fov9B9veKmNI-og0YZzYmpW/s320/ONLY+BREAD.png" width="320" /></a></div><span class="Apple-style-span" style="color: #444444; font-family: Corsiva; line-height: 28px;"><br />
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<span class="Apple-style-span" style="color: #444444; font-family: Corsiva; line-height: 28px;"> &</span><br />
<div style="color: #444444; font-family: Corsiva; line-height: 28px;"><b><a href="http://mharorajasthanrecipes.blogspot.com/2011/02/guest-hosting-celebrate-sweets-warm.html">Warm Desserts</a> </b><i>hosted by <a href="http://mharorajasthanrecipes.blogspot.com/">Priya</a> & <a href="http://niveditaskitchen.blogspot.com/2010/06/event-announcement-celebrate.html">Niveditha</a></i></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb1-xYQCdzpsSkntqKqEWyB7iExoQDIotZZ97w06s_5s2MbfwXGb6jCuRnuZ42Lw7mfhu43hTpcqV5wuwK72Ir3pNhj86bPdXsNMh32mxounCas3d7daIj6oZ3ZxngZwBrVoD8ZNESekCn/s1600/Celebrate+Sweets+-+Warm+Desserts.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhb1-xYQCdzpsSkntqKqEWyB7iExoQDIotZZ97w06s_5s2MbfwXGb6jCuRnuZ42Lw7mfhu43hTpcqV5wuwK72Ir3pNhj86bPdXsNMh32mxounCas3d7daIj6oZ3ZxngZwBrVoD8ZNESekCn/s1600/Celebrate+Sweets+-+Warm+Desserts.jpg" /></a></div><div style="color: #444444; font-family: Corsiva; line-height: 28px;"><br />
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<i><br />
</i></div>Kamakshi Prasannahttp://www.blogger.com/profile/14077580213654697822noreply@blogger.com14tag:blogger.com,1999:blog-5273871034616788975.post-31033791687777864792011-02-23T12:36:00.000-08:002011-02-24T16:12:37.959-08:00Milky VenPongal<div dir="ltr" style="text-align: left;" trbidi="on"><b><i>I still remember going to temple in the early mornings during Margazhi (December) in my childhood especially for hot Venpongal :-)</i></b><br />
<b><i>Pongal is always been my favourite tiffin.</i></b><br />
<b><i>I made Venpongal recently, I thought I will share my method with you all!! This is quite quicker and the milk added to the pongal enhances the taste and aroma.......</i></b><br />
<b><i>Ingredieants:</i></b><br />
<i>Washed Raw Rice - 2 cups</i><br />
<i>Washed Moong dal - 1 cup </i><br />
<i>Curry Leaves - 10 -12</i><br />
<i>Butter - 1/2 stick</i><br />
<i>Whole Pepper - 1 tsp</i><br />
<i>Powdered Pepper - a pinch</i><br />
<i>Cumin seeds - 1 tsp</i><br />
<i>Cashews - 1 tsp</i><br />
<i>Ginger - chopped finely - 1 tsp</i><br />
<i>Milk - 3/4 cup (you can use 1/2 cup cream also)</i><br />
<i>Salt to taste</i><br />
<i>Water - 8 cups</i><br />
<i><b>For tadka:</b></i><br />
<i></i><br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i><span class="Apple-style-span" style="font-style: normal;"><i></i></span></i></div><div style="display: inline !important; font-style: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i><i><i>Ghee - 1 tsp</i></i></i></div><div style="font-style: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i><i>Pepper - 1 tsp</i></i></div><div style="font-style: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i><i><span class="Apple-style-span" style="font-style: normal;"><i><span class="Apple-style-span" style="font-style: normal;"></span></i></span></i></i></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i><i><i><i>Curry Leaves - 5</i></i></i></i></div><div style="font-style: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i><i>Cumin seeds - 1/2 tsp</i></i></div><div style="font-style: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i><i>Hing - a pinch</i></i></div><div style="font-style: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i><i>Cashews - 1/2 tsp</i></i></div><div style="font-style: normal; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><i><i>Ginger - chopped finely - 1/2 tsp</i></i></div><br />
<b><i>Method:</i></b><br />
<i>Take a vessel and add all the <b>above</b> under Ingredients.</i><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJuuZf2nODvE-sC6El1iaWu2cTFsulcJigdIIwryZqnxmuyUW6mWa5g_4e126oDMViFz2D8Wa4UZaRbCqwItMnx8uiVQdqtvL5psNRi7Ah9mjJaPRG5xjt955jiScnM4G59cY_OA-nWXOL/s1600/IMG_0639.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJuuZf2nODvE-sC6El1iaWu2cTFsulcJigdIIwryZqnxmuyUW6mWa5g_4e126oDMViFz2D8Wa4UZaRbCqwItMnx8uiVQdqtvL5psNRi7Ah9mjJaPRG5xjt955jiScnM4G59cY_OA-nWXOL/s320/IMG_0639.JPG" width="320" /></a></div><i><br />
</i><br />
<i>Pressure cook for 6 whistles.</i><br />
<i>Heat ghee and add curry leaves, hing, pepper, cumin seeds, cashews, ginger. </i><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnqwfuHcP1vLOAkBgxLTiwy_PpN-qCB1znh59H-TesTEDOPrWg3hkN-jKzkoLrG_n03wanNvRRBb0Uc35X1ETaalidOAhQ5ghyP8GQTwp0Mr2Z9Lp1I6gofv2EGi_EiUqJSyWBQSiXhEut/s1600/IMG_0647.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnqwfuHcP1vLOAkBgxLTiwy_PpN-qCB1znh59H-TesTEDOPrWg3hkN-jKzkoLrG_n03wanNvRRBb0Uc35X1ETaalidOAhQ5ghyP8GQTwp0Mr2Z9Lp1I6gofv2EGi_EiUqJSyWBQSiXhEut/s320/IMG_0647.JPG" width="320" /></a></div><i><br />
</i><br />
<i><br />
</i><br />
<i>Once they are roasted, add them to the cooked Pongal. Yummmmyyyy!!!</i><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH5QJmuIXT0HLGAQSJLgZbG1I9ApxLMmtUbT5227aOs_NpEdaJVWJNrpfUhzTnHHycayFxpAAIcI1pi5PwovQijtK27Z_pvnJFZpcYkio6bFUqOW0KjPz7tdfDn1ZH4d8LcClpQ-ZZqWru/s1600/IMG_0648.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH5QJmuIXT0HLGAQSJLgZbG1I9ApxLMmtUbT5227aOs_NpEdaJVWJNrpfUhzTnHHycayFxpAAIcI1pi5PwovQijtK27Z_pvnJFZpcYkio6bFUqOW0KjPz7tdfDn1ZH4d8LcClpQ-ZZqWru/s320/IMG_0648.JPG" width="320" /></a></div><i><br />
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<i>Serve hot with chutney and Sambar.</i><br />
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</div>Kamakshi Prasannahttp://www.blogger.com/profile/14077580213654697822noreply@blogger.com16tag:blogger.com,1999:blog-5273871034616788975.post-84889353773584642062011-02-21T14:45:00.000-08:002011-02-21T14:47:19.907-08:00(Invisible) Paneer Gravy<div dir="ltr" style="text-align: left;" trbidi="on"><i><b>I like all the paneer recipes...my hubby doesn't like the paneer chunks in any rice/gravy.</b></i><br />
<i><b>So I thought I will prepare gravy that would meet our needs!!</b></i><br />
<i><b>I grated the paneer in the gravy..</b></i><br />
<i><b>Lets go to the recipe!</b></i><br />
<i><b>Ingredients:</b></i><br />
<i><b>Grated Paneer - 1/2 cup</b></i><br />
<i><b>Cumin seeds - 1 tsp</b></i><br />
<i><b><span class="Apple-style-span" style="font-style: normal; font-weight: normal;"><i><b>Finely </b></i></span></b></i><i><b>chopped </b></i><i><b>Onion - 1 cup</b></i><br />
<i><b>Ginger Garlic Paste - 1 tsp</b></i><br />
<i><b>Chopped Bell Pepper - 1/2 cup</b></i><br />
<i><b>Cauliflower florets - 1/2 cup</b></i><br />
<i><b>Mushrooms - 1/2 cup </b></i><br />
<i><b>Green Chillies - 3 </b></i><br />
<i><b>Tomato Puree - 1 cup (3 tomatoes)</b></i><br />
<i><b>Garam masala - 1 tsp</b></i><br />
<i><b>Deggi Mirch - 1/2 tsp</b></i><br />
<i><b>Spices - Cinnamon, Star anise, Bay leaves, pepper, cardamom</b></i><br />
<i><b>Turmeric - a pinch</b></i><br />
<i><b>Salt to taste</b></i><br />
<i><b>Butter/Oil for frying</b></i><br />
<i><b>Method:</b></i><br />
<i><b>Heat butter in pan & add cumin seeds & all spices. </b></i><br />
<i><b>Once it starts leaving out its flavors, add onions, ginger garlic paste.</b></i><br />
<b><i>Saute till its brown in colour. </i></b><br />
<b><i>Then add bell pepper, cauliflower, slit green chillies, mushrooms and any other vegetables if you want to add.</i></b><br />
<b><i>Once its kind of cooked, add tomato puree (grind the tomatoes or you could use tomato puree available in shops) and stir the mixture in between till the tomatoes are fully cooked ( you could find if raw smell is gone).</i></b><br />
<b><i>Add salt, turmeric powder, garam masala & deggi mirch.</i></b><br />
<b><i>Let it cook for 10 minutes. </i></b><br />
<b><i>Switch off the stove & add the grated paneer in to the gravy. Mix it and close the pan with lid.</i></b><br />
<b><i>Leave it for 5 - 10 more minutes.</i></b><br />
<b><i>Garnish with cilantro & grated paneer..</i></b><br />
<b><i>It is ready to be served with Rotis/Naan!!</i></b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD3wtHfyEcShwtCgxh7rghUWspNhszpuMrmhFZPup_R_JJwZny27u_4OKLIBtflLbvaNO8Ys0oq9ebUJBOBUnku_fs48m9_2WyrwNDwmcubozQ6PCJDlxR095GG9rpEt52-jKd7qodKOM6/s1600/IMG_0627.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD3wtHfyEcShwtCgxh7rghUWspNhszpuMrmhFZPup_R_JJwZny27u_4OKLIBtflLbvaNO8Ys0oq9ebUJBOBUnku_fs48m9_2WyrwNDwmcubozQ6PCJDlxR095GG9rpEt52-jKd7qodKOM6/s320/IMG_0627.JPG" width="320" /></a></div><b><i><br />
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</i></b></div>Kamakshi Prasannahttp://www.blogger.com/profile/14077580213654697822noreply@blogger.com2tag:blogger.com,1999:blog-5273871034616788975.post-19742560582134523632011-02-19T11:54:00.000-08:002011-02-19T15:18:51.176-08:00Cauliflower Bhaji<div dir="ltr" style="text-align: left;" trbidi="on"><b><i>Its raining outside and I wanted to make the appetizer, but simpler and special...</i></b><br />
<b><i>I opted to make Cauliflower bhajiyan ....I wanted to make it some more tastier, added secret ingredients too...</i></b><br />
<b><i>I felt heaven when my 2 yr old son asked for more n more (I stopped him with 3 </i>:-)<i> )</i></b><br />
<b><i>Now lets see the recipe:</i></b><br />
<b><i>Ingredients:</i></b><br />
<b><i>Besan - 2 cups</i></b><br />
<b><i>Garam masala - 1 tsp</i></b><br />
<b><i>Garlic powder - 1 tsp</i></b><br />
<b><i>Chilli powder - depends upon your spiciness</i></b><br />
<b><i>Turmeric - a pinch</i></b><br />
<b><i><a href="http://indianfood.about.com/od/thebasics/p/ajwain.htm">Ajwain</a> - 1/4 tsp</i></b><br />
<b><i>Lemon juice - 2 tsp</i></b><br />
<b><i>Yoghurt - 1/2 cup</i></b><br />
<b><i>Cauliflower - Cut into small florets</i></b><br />
<b><i>Salt to taste</i></b><br />
<b><i>Oil for frying</i></b><br />
<b><i>Method:</i></b><br />
<b><i>Put the cauliflower florets in little water and cover with the lid till it becomes semi cooked...make sure its not over cooked.</i></b><br />
<b><i>Once it looks semi cooked, transfer it to another bowl.</i></b><br />
<b><i>Mix Yoghurt, Garam masala, Chilli powder, Garlic powder, Ajwain, Lemon Juice & salt. Make a smooth paste. Now mix it with besan and if required water till you get a kind of paste, not too watery.</i></b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8TGdcwvgYCl46AKX6dyrqBuOy3B-He4k0pI6HVOOHofpUfEixAZg8ppgRG1zihpG7FaH2sQOgMWErCTz8UngLoTzhKG1_jx7bbwc4m7w-Oy5ewaaJ1dWTgylHca9k2-Ctrv4invJ0Gh_m/s1600/IMG_0620.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8TGdcwvgYCl46AKX6dyrqBuOy3B-He4k0pI6HVOOHofpUfEixAZg8ppgRG1zihpG7FaH2sQOgMWErCTz8UngLoTzhKG1_jx7bbwc4m7w-Oy5ewaaJ1dWTgylHca9k2-Ctrv4invJ0Gh_m/s320/IMG_0620.JPG" width="320" /></a></div><b><i><br />
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<b><i>Dip the floret one by one into the batter, fry it in oil (Make sure the oil is heated, otherwise the bhajiyan will be soggy)</i></b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRoYqgfJ9vFwg9QBwdFRmA_7cuLpgCnB_WriancnOql_5wb6_mIUZC0mrx3GI044-4NiKIa3iR-jRtO64ALW1p3TqgVr2B1n5tsLLCzmNBV6p4-beXRG5p3KIW2FqZ-MJs0o60wQcNt0ja/s1600/IMG_0623.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRoYqgfJ9vFwg9QBwdFRmA_7cuLpgCnB_WriancnOql_5wb6_mIUZC0mrx3GI044-4NiKIa3iR-jRtO64ALW1p3TqgVr2B1n5tsLLCzmNBV6p4-beXRG5p3KIW2FqZ-MJs0o60wQcNt0ja/s320/IMG_0623.JPG" width="320" /></a></div><b><i><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLc9xQDdsHnAMqGxDoh12Ts3p8jkj3xH3TFd2mhuohfXZqIkOKt-n019wIUZxuMOgyo8XqGQtbsn-vBg5yBYH2yPeLSdpeDwkNOpMQoVEX0fztaXYsjSzdGCWL6U0ntn7UcfU4q2owPRfF/s1600/IMG_0624.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLc9xQDdsHnAMqGxDoh12Ts3p8jkj3xH3TFd2mhuohfXZqIkOKt-n019wIUZxuMOgyo8XqGQtbsn-vBg5yBYH2yPeLSdpeDwkNOpMQoVEX0fztaXYsjSzdGCWL6U0ntn7UcfU4q2owPRfF/s320/IMG_0624.JPG" width="240" /></a></div><b><i><br />
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</i></b></div>Kamakshi Prasannahttp://www.blogger.com/profile/14077580213654697822noreply@blogger.com6tag:blogger.com,1999:blog-5273871034616788975.post-37111992742558435582011-02-18T21:15:00.000-08:002011-02-21T23:46:37.713-08:00Ginger Kolambhu<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<b><i>Ginger has been all time favourite spice which I don't forget to add in all of my recipes </i>:-)</b><br />
<b><i>I made this Ginger kolambhu which I want to share with you all.</i></b><br />
<b><i>Here goes the recipe:</i></b><br />
<b><i>Ingredients:</i></b><br />
<b><i>Ginger - chopped finely</i></b><br />
<b><i>Fenugreek seeds - 1/4 tsp</i></b><br />
<b><i>Channa dal - 1/2 tsp</i></b><br />
<b><i>Mustard seeds - 1/2 tsp</i></b><br />
<b><i>a pinch of hing</i></b><br />
<b><i>Green chillies - 3</i></b><br />
<b><i>Curry leaves - a little bunch</i></b><br />
<b><i>Tamrind extract - 1/2 tsp</i></b><br />
<b><i>Jaggery - 1/2 cup</i></b><br />
<b><i>Gingely Oil </i></b><br />
<b><i>Method:</i></b><br />
<b><i>Heat oil in Kadai and add mustard seeds, once it splutters, add fenugreek seeds, chana dal, hing.</i></b><br />
<b><i>Once they turn slightly brown, add chopped ginger. Let it fry till it leaves its flavor.</i></b><br />
<b><i>Then add curry leaves, green chillies & salt.</i></b><br />
<b><i>Now its time to add 1 cup of water & tamarind extract.</i></b><br />
<b><i>Once the mixture has come to a boil, add jaggery. Pour 1 tp of gingely oil over the kolambhu and off the stove. </i></b><br />
<b><i>Ginger kolambhu is ready to be served.</i></b><br />
<b><i>It goes well with Venpongal or Dosa. I made for Spinach-Ginger Dosa</i> :-)</b><br />
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<b><i>Sending this to Sara's Feb 2011 event- </i></b><span class="Apple-style-span" style="color: #333333; font-family: 'Trebuchet MS', sans-serif; font-size: 14px; line-height: 22px;"><a href="http://simplysara07.blogspot.com/2011/02/healing-food-ginger-and-garlic.html">Healing foods Ginger and Garlic</a></span><br />
<span class="Apple-style-span" style="color: #333333; font-family: 'Trebuchet MS', sans-serif; font-size: 14px; line-height: 22px;"> <a href="http://www.cookingwithsiri.com/p/healing-foods-event-page.html"> Healing food page</a> </span><br />
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