tag:blogger.com,1999:blog-37717347888251747452024-03-02T03:22:23.024+09:00Lip SmackingThanks for visiting my blog.Its my immense pleasure to share some "Vegetarian" recipes that I experiment in my kitchen.Please feel free to give your feed backSuhasinihttp://www.blogger.com/profile/07679368814202247792noreply@blogger.comBlogger442125tag:blogger.com,1999:blog-3771734788825174745.post-89694330439150966662017-10-16T05:07:00.000+09:002017-10-21T02:34:18.970+09:00Adhirasam / Arisalau / அதிரசம் - Final Product<div dir="ltr" style="text-align: left;" trbidi="on">
Check the<b><span style="color: white;"> <a href="http://patbug.blogspot.com/2015/11/adhirasam-arisalu-dough-preparation.html" style="background-color: white;">Adhirasam Dough Preparation with Video</a></span></b><br />
Here lets see how adhirasams can be made<br />
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<a href="http://1.bp.blogspot.com/-qXRPZsoectg/VifpJzw76eI/AAAAAAAAahI/hubENs9lpjY/s1600/disp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="432" src="https://1.bp.blogspot.com/-qXRPZsoectg/VifpJzw76eI/AAAAAAAAahI/hubENs9lpjY/s640/disp.jpg" width="640" /></a><br />
<b>Ingredients</b><br />
<div>
<ul style="text-align: left;">
<li>Adhirasam Dough - as required</li>
<li>Oil - fro Deep frying</li>
<li>Ghee - little</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-2pYLYoWh3D8/WeRMgyIDH8I/AAAAAAAAjSI/qCV2i6RaPjIIJCxyS7qlHxAxTxzfUnpkgCLcBGAs/s1600/dough.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="480" height="320" src="https://2.bp.blogspot.com/-2pYLYoWh3D8/WeRMgyIDH8I/AAAAAAAAjSI/qCV2i6RaPjIIJCxyS7qlHxAxTxzfUnpkgCLcBGAs/s320/dough.jpg" width="240" /></a></div>
<div>
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</div>
<div>
<b>Method</b></div>
<div>
<ul style="text-align: left;">
<li>Divide the dough into equal lemon sized balls</li>
<li>Take a greased plastic sheet and flatten it with your palm and fingers</li>
<li>Heat oil in a frying pan.Add 3 - 4 tablespoons of ghee to it</li>
<li>Deep fry the flattened dough carefully</li>
<li>Take it out and squeeze the excess oil</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-Ib-J0mUWo5c/WeO_TotnoOI/AAAAAAAAjRw/cGRH3QnK1B8hztpEKTV_0N1ta8yJCQxUQCLcBGAs/s1600/Pictures6%2B%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="268" data-original-width="400" height="427" src="https://1.bp.blogspot.com/-Ib-J0mUWo5c/WeO_TotnoOI/AAAAAAAAjRw/cGRH3QnK1B8hztpEKTV_0N1ta8yJCQxUQCLcBGAs/s640/Pictures6%2B%25281%2529.jpg" width="640" /></a></div>
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<div>
<span id="goog_2071813490"></span><span id="goog_2071813491"></span>Place it in a container / box.Close it only after it comes to room temperature<br />
Tastes best the next day<br />
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</div>
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Suhasinihttp://www.blogger.com/profile/07679368814202247792noreply@blogger.com0tag:blogger.com,1999:blog-3771734788825174745.post-49027224947877833742017-10-14T07:28:00.004+09:002017-10-14T07:30:25.189+09:00Milk Powder Burfi<div dir="ltr" style="text-align: left;" trbidi="on">
I tagged it under "Beginners Section" because it requires no string consistency and anyone can make an attempt<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-pp7A2tz5PAI/WeE5ICfx4VI/AAAAAAAAjPk/yz2Da0quKRIxkqw7ZNpAwp0otAQdBg07wCLcBGAs/s1600/piece.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="480" src="https://3.bp.blogspot.com/-pp7A2tz5PAI/WeE5ICfx4VI/AAAAAAAAjPk/yz2Da0quKRIxkqw7ZNpAwp0otAQdBg07wCLcBGAs/s640/piece.jpg" width="640" /></a></div>
<b><br /></b>
<b>Ingredients</b><br />
<ul style="text-align: left;">
<li>Milk Powder - 1 cup (I used full fat)</li>
<li>Sugar - 1/2 cup</li>
<li>Milk - 1/4 cup</li>
<li>Butter - 2 tablespoons</li>
<li>Saffron Strands - few (optional)</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-029CWrbdCeY/WeE5uuzD78I/AAAAAAAAjPs/CzEVruJufYAkbXSCEv52hBob4EnDO-vuwCLcBGAs/s1600/ing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="480" data-original-width="640" height="300" src="https://4.bp.blogspot.com/-029CWrbdCeY/WeE5uuzD78I/AAAAAAAAjPs/CzEVruJufYAkbXSCEv52hBob4EnDO-vuwCLcBGAs/s400/ing.jpg" width="400" /></a></div>
<b>Method</b><br />
<b>Step 1 - Frying</b><br />
<ul style="text-align: left;">
<li>Melt butter in a kadai</li>
<li>Add milk powder and fry in simmer flame.It will look like crumbs</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-PD8i1HNbbLI/WeE6L2VJoBI/AAAAAAAAjPw/08obLTaQuBMFLatyKCopqVpheg8xKFbTQCLcBGAs/s1600/melt.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="640" src="https://2.bp.blogspot.com/-PD8i1HNbbLI/WeE6L2VJoBI/AAAAAAAAjPw/08obLTaQuBMFLatyKCopqVpheg8xKFbTQCLcBGAs/s640/melt.jpg" width="640" /></a></div>
<b><br /></b>
<b>Step 2 - Thick liquid</b><br />
<ul style="text-align: left;">
<li>Add sugar and mix it well</li>
<li>Pour milk and mix well</li>
<li>It will be a thick semi solid liquid</li>
<li>Let it boil in medium flame</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-6f4QIC4-vJ4/WeE6_idDlDI/AAAAAAAAjP8/lNlRbwl_Gd8zG490LNGbLl7MRZ5r3GMywCLcBGAs/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="640" src="https://3.bp.blogspot.com/-6f4QIC4-vJ4/WeE6_idDlDI/AAAAAAAAjP8/lNlRbwl_Gd8zG490LNGbLl7MRZ5r3GMywCLcBGAs/s640/1.jpg" width="640" /></a></div>
<b><br /></b>
<b>Step 3 - Finishing Stage</b><br />
<ul style="text-align: left;">
<li>Add saffron strands now (if using )</li>
<li>Simmer the flame and keep stiring it</li>
<li>The mixture will come together and starts leaving the sides off the kadai</li>
<li>Take a small portion and see whether it rolls like a ball without sticking,Switch off the kadai</li>
</ul>
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<a href="https://3.bp.blogspot.com/-f0aZC2akXxc/WeE9Dc107EI/AAAAAAAAjQI/LXABK_oI6tY007kLKzDAWxxdOepsYLihQCLcBGAs/s1600/sweet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="640" data-original-width="640" height="640" src="https://3.bp.blogspot.com/-f0aZC2akXxc/WeE9Dc107EI/AAAAAAAAjQI/LXABK_oI6tY007kLKzDAWxxdOepsYLihQCLcBGAs/s640/sweet.jpg" width="640" /></a></div>
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<b> Step 4 - Milk Powder Burfi</b><br />
<ul style="text-align: left;">
<li>Transfer it to a greased plate and level it using a spatula</li>
<li>Leave it for 1 hour</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
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<ul style="text-align: left;">
<li>Cut into small squares</li>
</ul>
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<div>
<br />
Enjoy it with family and friends</div>
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Suhasinihttp://www.blogger.com/profile/07679368814202247792noreply@blogger.com1tag:blogger.com,1999:blog-3771734788825174745.post-6188002028413669452017-09-29T23:14:00.002+09:002017-09-29T23:15:40.726+09:00Paal Poli / Puri Basundhi<div dir="ltr" style="text-align: left;" trbidi="on">
This is an exclusive sweet which has poli / puri as well as Basundhi. The method is simple but time consuming.You can add it to Diwali list<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-G-4EpzSIl3U/Wczzt4dHMKI/AAAAAAAAi9U/EBXonBqV-UoJ21iEvd0zIWlTErJI9HPlwCLcBGAs/s1600/pp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="540" data-original-width="720" height="480" src="https://2.bp.blogspot.com/-G-4EpzSIl3U/Wczzt4dHMKI/AAAAAAAAi9U/EBXonBqV-UoJ21iEvd0zIWlTErJI9HPlwCLcBGAs/s640/pp.jpg" width="640" /></a></div>
<b><br /></b>
<b>Ingredients</b><br />
<b>Part 1 - Poli / Puri</b><br />
<ul style="text-align: left;">
<li>Maida - 1 cup</li>
<li>Rava - 1/2 cup</li>
<li>Ghee - 2 teaspoons</li>
<li>Salt - 1/2 teaspoon</li>
<li>Water - as required for kneading</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
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<div>
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<b>Part 2 - Basundhi</b><br />
<ul style="text-align: left;">
<li>Full Cram Milk - 1 L (4 cups)</li>
<li>Sugar - 1 cup</li>
<li>Saffron Threads - little</li>
</ul>
<b>Part 3 - Nuts</b><br />
<ul style="text-align: left;">
<li>Badam, Pista , Cashews - to Garnish</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
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<div>
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<b>Method</b><br />
<b>Step1 - Preparing Dough</b><br />
<ul style="text-align: left;">
<li>Take maida, rava in a wide bowl.Add 2 teaspoons of ghee and salt</li>
<li>Mix it with fingers</li>
<li>Sprinkle water little by little and knead into a thick dough</li>
<li>Let it rest for an hour</li>
</ul>
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<b><br /></b>
<b>Step 2 - Basundhi Prepartion</b><br />
<ul style="text-align: left;">
<li>Pour milk into a thick bottomed kadai</li>
<li>Let it boil</li>
<li>Simmer the flame and allow it to condense</li>
<li>Add sugar and saffron strands</li>
<li>Mix it well.Swtich off the stove</li>
</ul>
<div>
For detailed explanation click <a href="http://patbug.blogspot.com/2016/12/rabdi-rabri-basundhi-400th-post-special.html">Basundhi Recipe</a><br />
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<b><br /></b>
<b>Step 3 - Paal Poli / Puri Basundhi</b><br />
<br />
<ul style="text-align: left;">
<li>Make small balls from the dough</li>
<li>Roll out into small thick polis / puris</li>
<li>Heat oil in a kadai</li>
<li>Fry each and every poli / puri</li>
<li>It should not become puffed</li>
<li>Take it carefully and let it cool</li>
</ul>
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<ul style="text-align: left;">
<li>Add the puris / polis to thickened milk / basundhi</li>
<li>Allow it to soak for atleast an hour</li>
<li>Meanwhile coarsely powder the nuts in the mixer</li>
</ul>
</div>
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<ul style="text-align: left;">
<li>Garnish with coarsely powdered nuts before serving</li>
</ul>
</div>
</div>
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Enjoy this rich dessert with your family and friends</div>
Suhasinihttp://www.blogger.com/profile/07679368814202247792noreply@blogger.com1Al Jubail Saudi Arabia26.9597709 49.56874160000006726.506974399999997 48.923294600000069 27.4125674 50.214188600000064tag:blogger.com,1999:blog-3771734788825174745.post-85632656341989702412017-09-15T15:23:00.000+09:002017-09-15T15:25:01.940+09:00Potato Stuffed Mirchi Bhajji /Molagai Bhajji<div dir="ltr" style="text-align: left;" trbidi="on">
This is different from <b><a href="http://patbug.blogspot.com/2016/11/andhra-style-stuffed-mirapakkaya-bajji.html">Andhra Styled Mirapakkaya Bajji</a> </b>which I had posted earlier<br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-qeUrCC6ChnI/WbtsINcdV1I/AAAAAAAAi7Y/BDQFkDnM1eIFzsc8PAb9hzbOpOooW6vbACLcBGAs/s1600/bhajji.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="638" data-original-width="478" height="400" src="https://2.bp.blogspot.com/-qeUrCC6ChnI/WbtsINcdV1I/AAAAAAAAi7Y/BDQFkDnM1eIFzsc8PAb9hzbOpOooW6vbACLcBGAs/s400/bhajji.jpg" width="298" /></a></div>
<b>Ingredients</b><br />
<b>Part 1 - Inner Stuffing</b><br />
<ul style="text-align: left;">
<li>Boiled Potato - 2 nos</li>
<li>Boiled Green Peas - handful</li>
</ul>
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<ul style="text-align: left;">
<li>Oil - little</li>
<li>Mustard seeds - 1/2 teaspoon</li>
<li>Cumin Powder - 1 teaspoon</li>
<li>Red Chilly Powder - 1 teaspoon</li>
<li>Turmeric Powder - 1/2 teaspoon</li>
<li>Salt - 1 teaspoon</li>
<li>Chat Masala - 1/2 teaspoon</li>
<li>Coriander leaves - little</li>
</ul>
<b>Part 2 - Molagai Bajji /Bhajji</b><br />
<ul style="text-align: left;">
<li>Chilly Bajji /Bhajji - 6 or 7 nos</li>
<li>Bajji /Bhajji Maavu - 2 cups</li>
</ul>
Use ready made bajji maavu or refer the <a href="http://patbug.blogspot.com/2014/03/bajji-maavu-bajji-batter.html">Bajji Batter recipe </a><br />
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<ul style="text-align: left;">
<li>Oil - To Deep Fry</li>
</ul>
<div>
<b>Method</b></div>
<div>
<b>Step 1 - Inner Stuffing</b></div>
<div>
<ul style="text-align: left;">
<li>Heat oil in a kadai.Crackle mustard seeds</li>
<li>Saute cumin powder, chilly powder, turmeric</li>
<li>Add boiled and mashed potato, peas</li>
<li>Put salt, chaat masala.Garnish with coriander leaves</li>
<li>Mix well</li>
</ul>
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-7_GK_gZMKn8/WbtvhfIQWfI/AAAAAAAAi7s/fXXpg5ZGbLkoSMJvKwZ9zM9WhOLKHozOACLcBGAs/s1600/step%2B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="768" height="640" src="https://4.bp.blogspot.com/-7_GK_gZMKn8/WbtvhfIQWfI/AAAAAAAAi7s/fXXpg5ZGbLkoSMJvKwZ9zM9WhOLKHozOACLcBGAs/s640/step%2B1.jpg" width="640" /></a></div>
<div>
<b>Step 2 - Preparation</b></div>
<div>
<ul style="text-align: left;">
<li>Slit open the bhajji chilly </li>
<li>Place the stuffing carefully</li>
</ul>
</div>
<div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-siWu2WnLzYM/WbtwU1UPecI/AAAAAAAAi78/eAALYtVOcx067xQ7glOX-bF2QGgc4FSmQCLcBGAs/s1600/place.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="589" data-original-width="785" height="240" src="https://1.bp.blogspot.com/-siWu2WnLzYM/WbtwU1UPecI/AAAAAAAAi78/eAALYtVOcx067xQ7glOX-bF2QGgc4FSmQCLcBGAs/s320/place.jpg" width="320" /></a></div>
</div>
<br />
<b>Step 3 - Molagai / Milagai Bhajji</b><br />
<ul style="text-align: left;">
<li>Heat oil in a deep frying kadai</li>
<li>Dip the stuffed chilly carefully into the batter and coat it well</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-vPOiKaRgTVY/WbtxK38gy9I/AAAAAAAAi8E/wkwu_fJ9dVUaERu7m2dU1cR0pO_o1rZ6ACLcBGAs/s1600/merge.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="768" height="640" src="https://1.bp.blogspot.com/-vPOiKaRgTVY/WbtxK38gy9I/AAAAAAAAi8E/wkwu_fJ9dVUaERu7m2dU1cR0pO_o1rZ6ACLcBGAs/s640/merge.jpg" width="640" /></a></div>
<br />
<ol style="text-align: left;">
<li>Carefully drop them one by one in hot oil</li>
<li>Deep fry on both the sides</li>
<li>Drain excess oil in a colander</li>
</ol>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-c-ie3RXvydA/WbtxZCzxPtI/AAAAAAAAi8I/eshG3n5vwsY3H4gMhajmA_KqrMGk-DyUACLcBGAs/s1600/fry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="768" data-original-width="768" height="640" src="https://3.bp.blogspot.com/-c-ie3RXvydA/WbtxZCzxPtI/AAAAAAAAi8I/eshG3n5vwsY3H4gMhajmA_KqrMGk-DyUACLcBGAs/s640/fry.jpg" width="640" /></a></div>
Hot stuffed molgai bhajji is ready.Serve with <a href="http://patbug.blogspot.com/2016/11/bajji-chutney-getti-chutney.html">Bajji Chutney</a></div>
Suhasinihttp://www.blogger.com/profile/07679368814202247792noreply@blogger.com1tag:blogger.com,1999:blog-3771734788825174745.post-47965865842595654332017-05-14T08:32:00.000+09:002017-05-14T08:32:15.698+09:00Summer Special Mawa / Khoya Kulfi<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: left;">
Its really hot summer now and we would definitely love chilled Desserts.What more one can ask than a Home Made Kulfi</div>
<div class="separator" style="clear: both; text-align: left;">
Also look ou for <a href="http://patbug.blogspot.com/2016/05/kesar-pista-mango-kulfi-no-cook-method.html">Kesar Pista Mango Kulfi</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://1.bp.blogspot.com/-nm4-g9L-ca4/WReSR7zXtmI/AAAAAAAAhh0/c4yOvFZ-ba4PyozI9b9piEvie-OdWuxuwCLcB/s1600/k.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://1.bp.blogspot.com/-nm4-g9L-ca4/WReSR7zXtmI/AAAAAAAAhh0/c4yOvFZ-ba4PyozI9b9piEvie-OdWuxuwCLcB/s640/k.jpg" width="640" /></a></div>
<b><br /></b>
<b>Ingredients</b><br />
<br />
<ul style="text-align: left;">
<li>Full Cream Milk - 2L</li>
<li>Sugarless Khoya / Mawa - 200g</li>
<li>(Check out this link for <a href="http://patbug.blogspot.com/2014/06/homemade-khoya-mawa-sugarless-khova.html">Homemade Sugarless Khoya / Mawa</a> )</li>
<li>Sugar - 200g</li>
<li>Coarsely Powdered Pistas - 1/2 cup</li>
<li>Sliced Almonds - few</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-ZTx0Q2qZ8Jg/WReUbwIk6HI/AAAAAAAAhiA/m5wRVt1zXU0_HkS2RDlGqbSoi2xPg_0IgCLcB/s1600/ing.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://4.bp.blogspot.com/-ZTx0Q2qZ8Jg/WReUbwIk6HI/AAAAAAAAhiA/m5wRVt1zXU0_HkS2RDlGqbSoi2xPg_0IgCLcB/s400/ing.jpg" width="400" /></a></div>
<div>
<b>Method</b></div>
<div>
<b>Step 1 - Boiling Milk</b></div>
<div>
<ul style="text-align: left;">
<li>Pour milk in a deep bottomed vessel.Boil it</li>
</ul>
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-w3In_JvoLYI/WReUsV45kvI/AAAAAAAAhiE/fK4hPnMvBM41kcgNr15Hdx0n4JS7-CRaQCLcB/s1600/b.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://4.bp.blogspot.com/-w3In_JvoLYI/WReUsV45kvI/AAAAAAAAhiE/fK4hPnMvBM41kcgNr15Hdx0n4JS7-CRaQCLcB/s320/b.jpg" width="320" /></a></div>
<br />
<b>Step 2 - Thickening of Milk</b><br />
<div>
<ul style="text-align: left;">
<li>Simmer the flame </li>
<li>Put a small coin inside the milk which prevents from over flowing</li>
<li>Keep stiring with a ladle</li>
<li>After 10 minutes or so you will notice thick cream formation on the top</li>
<li>Add sugarless khoya / mawa now and mix well</li>
<li>Milk will start reducing after 12 - 15 minutes</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-RPt9E3RaI30/WReVZqTHEYI/AAAAAAAAhiM/7LZFo_-Ms3opUIb4iLDGlucXkC9_Lij4ACLcB/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://2.bp.blogspot.com/-RPt9E3RaI30/WReVZqTHEYI/AAAAAAAAhiM/7LZFo_-Ms3opUIb4iLDGlucXkC9_Lij4ACLcB/s400/1.jpg" width="400" /></a></div>
<div>
<b><br /></b>
<b>Step 3 - Condensing of Milk</b><br />
<ul style="text-align: left;">
<li>Keep stiring, the milk is get condensed</li>
<li>Colour will also change from white to pale pink</li>
<li>Add sugar and mix till it dissolves</li>
<li>Keep cooking till gets further more condensed</li>
<li>Also add the powdred pistas and sliced almonds</li>
<li>Stir it once and switch off the stove</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-jau_1tf65qw/WReV983MRRI/AAAAAAAAhiU/xA3vq6S9l9wKu_g3iMhs3etEUHlA6xwZgCLcB/s1600/po.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://1.bp.blogspot.com/-jau_1tf65qw/WReV983MRRI/AAAAAAAAhiU/xA3vq6S9l9wKu_g3iMhs3etEUHlA6xwZgCLcB/s400/po.jpg" width="400" /></a></div>
<div>
<b>Step 4 -Freezing</b><br />
<ul style="text-align: left;">
<li>Wait till it comes to room temperature</li>
<li>Pour little batter in an airtight box and garnish with pistas</li>
<li>Again pour another layer of ice cream batter and top it with pistas</li>
<li>Cover it tightly with air tight lid and freeze it for 6 hours</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-Ah9jcJmjFOE/WReWhb4TkPI/AAAAAAAAhic/bT4QwfWy4VEosDbUAwvvYKKB0zHlNcgUQCLcB/s1600/freeze.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://2.bp.blogspot.com/-Ah9jcJmjFOE/WReWhb4TkPI/AAAAAAAAhic/bT4QwfWy4VEosDbUAwvvYKKB0zHlNcgUQCLcB/s400/freeze.jpg" width="400" /></a></div>
<div>
<b>Step 5 - Final Product</b><br />
<ul style="text-align: left;">
<li>Take the kulfis after 6 hours</li>
<li>Before opening the seal / lid run it under tap water and leave for 10 minutes</li>
<li>Use a knife to scoop it out / cut into small cubes</li>
<li>It will come out well</li>
</ul>
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<a href="https://1.bp.blogspot.com/-v4OsxknNY2Y/WReW1FKe66I/AAAAAAAAhig/CiQSRBxg9NoWYyY7RTcSo9QyqvKsmD1wgCLcB/s1600/freeze.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://1.bp.blogspot.com/-v4OsxknNY2Y/WReW1FKe66I/AAAAAAAAhig/CiQSRBxg9NoWYyY7RTcSo9QyqvKsmD1wgCLcB/s400/freeze.jpg" width="400" /></a></div>
<div>
<br /></div>
<div>
Enjoy this summer delight</div>
</div>
</div>
</div>
</div>
</div>
Suhasinihttp://www.blogger.com/profile/07679368814202247792noreply@blogger.com1tag:blogger.com,1999:blog-3771734788825174745.post-76684700250341352752017-05-05T08:17:00.004+09:002017-05-05T08:18:48.703+09:00Vendakkai Mor Kozhambu / Lady's Finger Mor Kuzhambu /Buttermilk Gravy<div dir="ltr" style="text-align: left;" trbidi="on">
This is an authentic kozhambu which goes well with steaming hot rice<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-LgD7zYtCReY/WQusTxdBZ_I/AAAAAAAAhe4/Co6NMRDT8Kc-3n_ag8s3JB9uEvppY5P8ACLcB/s1600/mk.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="299" src="https://2.bp.blogspot.com/-LgD7zYtCReY/WQusTxdBZ_I/AAAAAAAAhe4/Co6NMRDT8Kc-3n_ag8s3JB9uEvppY5P8ACLcB/s320/mk.jpg" width="320" /></a></div>
<br />
<b>Ingredients</b><br />
<b>Part 1 - Items for Soaking</b><br />
<ul style="text-align: left;">
<li>Toor Dhal - 1 tablespoon</li>
<li>Channa Dhal - 1 tablespoon</li>
<li>Rice - 1 teaspoon</li>
<li>Mustard seeds - very little</li>
<li>Curry leaves - few</li>
</ul>
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<a href="https://4.bp.blogspot.com/-UuCBHIexw2Q/WQu0uKnqfpI/AAAAAAAAhfw/qDngd4ldj7Yn161YFMheeOesuOtl_kMKQCLcB/s1600/p.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://4.bp.blogspot.com/-UuCBHIexw2Q/WQu0uKnqfpI/AAAAAAAAhfw/qDngd4ldj7Yn161YFMheeOesuOtl_kMKQCLcB/s320/p.jpg" width="320" /></a></div>
<div>
<br /></div>
<br />
<b>Part 2 - Items for Grinding (along with Part 1 soaked items)</b><br />
<ul style="text-align: left;">
<li>Grated<b> </b>Coconut - 1/2 cup</li>
<li>Green Chillies - 5</li>
<li>Cumin Seeds / Jeera - 1 teaspoon</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-pK-uIJXda4k/WQuw5HDS5jI/AAAAAAAAhfU/kgIO4epk0SE6-yQYdSFfI4xkx3Te-9KswCLcB/s1600/coconut.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="https://3.bp.blogspot.com/-pK-uIJXda4k/WQuw5HDS5jI/AAAAAAAAhfU/kgIO4epk0SE6-yQYdSFfI4xkx3Te-9KswCLcB/s320/coconut.jpg" width="320" /></a></div>
<div>
<b>Part 3 - Kozhambu</b></div>
<div>
<ul style="text-align: left;">
<li>Fresh Curd - 1/2 liter</li>
<li>Salt - 1 teaspoon</li>
<li>Turmeric - 1/2 teaspoon</li>
<li>Coconut oil - 2 teaspoons</li>
<li>Lady's Fingers - 10 nos (cut into 1 inch pieces)</li>
</ul>
<div>
<b>Part 4 - Seasoning</b></div>
</div>
<div>
<ul style="text-align: left;">
<li>Coconut Oil - 1 teaspoon</li>
<li>Mustard seeds - 1 teaspoon</li>
<li>Red Chilly - 1</li>
<li>Curry leaves - few</li>
</ul>
</div>
<div>
<b>Method</b></div>
<div>
<b>Step 1 - Soaking and Grinding</b></div>
<div>
<ul style="text-align: left;">
<li>Soak the Part 1 items for 15 minutes</li>
<li>Add Part 2 items and grind it to a smooth paste</li>
</ul>
<div>
</div>
</div>
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td><a href="https://3.bp.blogspot.com/-QpbPoPP7250/WQuuDDd0FYI/AAAAAAAAhfI/OZMRBB1MkQUwPwAt7-GkZhjCtyh7IMWrACLcB/s1600/soak.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://3.bp.blogspot.com/-QpbPoPP7250/WQuuDDd0FYI/AAAAAAAAhfI/OZMRBB1MkQUwPwAt7-GkZhjCtyh7IMWrACLcB/s200/soak.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="font-size: 12.8px;">Soak it for about 15 minutes</td></tr>
</tbody></table>
<b>Step 2 - Curd and Lady's Finger</b><br />
<ul style="text-align: left;">
<li>Heat coconut oil in a kadai and fry lady's fingers</li>
<li>Keep it aside</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-gk3UFeX_38c/WQu0pY_X9cI/AAAAAAAAhfs/FsLleg1_g0A10P1oBHd7tmszhuw2gh8XgCLcB/s1600/fry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="175" src="https://2.bp.blogspot.com/-gk3UFeX_38c/WQu0pY_X9cI/AAAAAAAAhfs/FsLleg1_g0A10P1oBHd7tmszhuw2gh8XgCLcB/s320/fry.jpg" width="320" /></a></div>
<ul style="text-align: left;">
<li>Take curd in a bowl / vessel</li>
<li>Add salt and turmeric.Beat / Churn it well </li>
</ul>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-reuwCeHhDYM/WQu09BLW_RI/AAAAAAAAhf0/UdNdS0oIkzoenEkG70f4piN0dZaXk9nJwCLcB/s1600/curd%2527.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://4.bp.blogspot.com/-reuwCeHhDYM/WQu09BLW_RI/AAAAAAAAhf0/UdNdS0oIkzoenEkG70f4piN0dZaXk9nJwCLcB/s320/curd%2527.jpg" width="320" /></a></div>
<b><br /></b>
<b>Step 3 - Morkozhambu</b><br />
<ul style="text-align: left;">
<li>Add the ground paste (prepared in step 1) to the curd</li>
<li>Blend it smooth</li>
<li>Heat it on a medium flame till it forms a fr oath on top / boils like milk</li>
<li>Lower the flame<br /><div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-XujprS-PPlo/WQu1t_PdmnI/AAAAAAAAhf8/8Rm5ID-nsngnc3-8mFF-FuImETBPuIJVQCLcB/s1600/churn.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://4.bp.blogspot.com/-XujprS-PPlo/WQu1t_PdmnI/AAAAAAAAhf8/8Rm5ID-nsngnc3-8mFF-FuImETBPuIJVQCLcB/s320/churn.jpg" width="320" /></a></div>
</li>
<li>Add the cooked lady's fingers and mix well</li>
<li>Boil it once and switch off the stove</li>
</ul>
<br />
<div class="separator" style="clear: both; text-align: center;">
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<b><br /></b>
<b>Step 4 - Seasoning</b><br />
<ul style="text-align: left;">
<li>Heat coconut oil in a small kadai</li>
<li>Season with mustard, red chilly and curry leaves</li>
<li>Pour it over Mor Kozhambu</li>
</ul>
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<a href="https://3.bp.blogspot.com/-43aAvMuimOU/WQu2YJ8g3iI/AAAAAAAAhgE/t_xLpwuMSREnc6QYAn_CkdmBJkYRZZ2AACLcB/s1600/season.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://3.bp.blogspot.com/-43aAvMuimOU/WQu2YJ8g3iI/AAAAAAAAhgE/t_xLpwuMSREnc6QYAn_CkdmBJkYRZZ2AACLcB/s400/season.jpg" width="400" /></a></div>
<br />
Yummy Mor Kozhambu is ready<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br /></div>
Suhasinihttp://www.blogger.com/profile/07679368814202247792noreply@blogger.com1tag:blogger.com,1999:blog-3771734788825174745.post-19440927753772331772017-04-25T05:33:00.002+09:002017-04-25T05:35:46.736+09:00Aloo Methi Paratha<div dir="ltr" style="text-align: left;" trbidi="on">
Simple and filling for lunch.Kids will definitely love it<br />
It goes well with <a href="http://patbug.blogspot.com/2017/04/khoya-matar-paneer.html">Khoya Matar Paneer</a><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-tPCHqe41kb4/WP5YePuLtAI/AAAAAAAAhBQ/V1aWFoZJECMls9AeTk5dbnowqzDmgS-0wCLcB/s1600/pp.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://1.bp.blogspot.com/-tPCHqe41kb4/WP5YePuLtAI/AAAAAAAAhBQ/V1aWFoZJECMls9AeTk5dbnowqzDmgS-0wCLcB/s640/pp.jpg" width="622" /></a></div>
<b><br /></b>
<b>Ingredients</b><br />
<strong>Part 1 - Outer cover</strong><br />
<ul style="text-align: left;">
<li>Whole Wheat Flour / Multigrain Wheat Flour - 2 cups</li>
<li>Water - around 3/4 cup (rough estimation only)</li>
<li>Salt - 1/2 teaspoon</li>
<li>Flour - dusting</li>
</ul>
Take dough in a broad basin. Put salt to it and roughly mix with the fingers<br />
Sprinkle water little by little and knead the dough<br />
Once the dough is ready cover it with a wet cloth and keep it aside for 20-30 minutes<br />
Look at this link for <a href="http://patbug.blogspot.com/2011/08/chapathi.html">Kneading the Dough</a><br />
<br />
<strong>Part 2 - Inner Stuffing</strong><br />
<ul style="text-align: left;">
<li>Potato - 3 (medium sized)</li>
<li>Methi leaves - 1/2 cup</li>
<li>Green chillies - 3 (finely chopped)</li>
<li>Turmeric - a pinch</li>
<li>Cumin/ Jeera powder - 1/4 teaspoon</li>
<li>Dry mango powder / Aamchur powder - 1/4 teaspoon (or) Lemon juice - 1 teaspoon</li>
<li>Salt - as needed</li>
<li>Garam Masala Powder - 1/2 teaspoon</li>
</ul>
Pressure cook the potatoes for 3 whistles. Once done allow them to cool on its own and peel off the skin.Mash it well<br />
Add the remaining ingredients and mix well<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-v6uRHS3kRoQ/WP5cGIPoqDI/AAAAAAAAhBc/fm56YobAobw6ub6MUQe2Y9K5NwFLEn6BwCLcB/s1600/stuff.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://1.bp.blogspot.com/-v6uRHS3kRoQ/WP5cGIPoqDI/AAAAAAAAhBc/fm56YobAobw6ub6MUQe2Y9K5NwFLEn6BwCLcB/s400/stuff.jpg" width="400" /></a></div>
<strong>Part 3 - Greasing</strong><br />
<ul style="text-align: left;">
<li><div style="text-align: left;">
Butter / ghee /Oil - as needed</div>
</li>
</ul>
<em>Now both the outer cover and inner stuffing are ready. Lets see how to go ahead making parathas</em><br />
<br />
<strong>Method</strong><br />
<strong>Step 1 - Roti Dough</strong><br />
<ul style="text-align: left;">
<li>Divide the kneaded dough into small sized balls</li>
<li>Also make medium sized balls(this ball should be little bigger than the atta balls) out of the inner stuffing</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
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<div>
</div>
<div>
<b>Step 2 - Paratha</b></div>
<div>
<ul style="text-align: left;">
<li>Roll out each and every dough flat using a rolling pin. You may use flour to dust during this process</li>
<li>Once done place aloo methi stuffing/inner filling in the center</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
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<div>
<ul style="text-align: left;">
<li>Carefully close the inner filling with the rolled out atta and pat it onto the surface to remove the extra flour</li>
<li><div class="separator" style="clear: both;">
Again roll out this aloo stuffed atta balls using a rolling pin. Make sure the stuffing doesn't come out</div>
</li>
</ul>
</div>
</div>
<div class="separator" style="clear: both; text-align: center;">
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<div>
<ul style="text-align: left;">
<li>Meanwhile heat a tawa and once hot place the rolled out paratha</li>
</ul>
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<div>
</div>
</div>
<ul style="text-align: left;">
<li><div class="separator" style="clear: both;">
After 2 minutes you will notice small bubbles appearing. At this stage flip it over to the other side and put 1/2 teaspoon of oil/ghee/butter and grease it well just on one side</div>
</li>
</ul>
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<div>
<ul style="text-align: left;">
<li><div class="separator" style="clear: both;">
Take it out carefully and grease with 1/2 teaspoon of butter/ ghee on the other side (purely optional).Alternatively you can grease with more butter / cheese / ghee before serving</div>
</li>
</ul>
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<div>
<br /></div>
</div>
Serve with pickle and curd.</div>
Suhasinihttp://www.blogger.com/profile/07679368814202247792noreply@blogger.com1tag:blogger.com,1999:blog-3771734788825174745.post-47965054344670369532017-04-12T09:43:00.003+09:002017-04-14T10:28:14.504+09:00Paal Payasam / Milk Payasam/Kheer<div dir="ltr" style="text-align: left;" trbidi="on">
We start New Year with a special sweet and for this Tamil New Year / Chithirai Varsha Pirapu I present you this simple payasam recipe<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<br />
<b>Ingredients</b><br />
<br />
<ul style="text-align: left;">
<li>Full Cream Milk - 2 L or 8 cups</li>
<li>Sugar - 3 cups</li>
<li>Basmati Rice - 1 ladle</li>
<li>Saffron Strands - few pinches</li>
<li>Sliced Almonds - few (garnishing)</li>
</ul>
<br />
<b><br /></b>
<b>Method</b><br />
<b>Step 1 - Cooking Rice</b><br />
<ul style="text-align: left;">
<li>Wash and soak Basmati Rice for 10 minutes.Then drain it</li>
<li>Take milk in a thick bottomed kadai.Boil it</li>
<li>Add washed and soaked rice</li>
<li>Close the lid and cook the rice by string it occasionally</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
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<div>
<b>Step 2 - Condensing / Thickening</b></div>
<div>
<ul style="text-align: left;">
<li>Once the rice is cooked, boil the milk further</li>
<li>It will thicken and forms cream on the top</li>
<li>Add sugar and stir till it dissolves</li>
</ul>
</div>
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<div>
<b><br /></b></div>
<div>
<b>Step 3 - Garnish</b></div>
<div>
<ul style="text-align: left;">
<li>Once the sugar dissolves crush the saffron strands and add to the milk</li>
<li>Garnish with sliced almonds (optional)</li>
<li>Switch off rhe stove<a href="https://2.bp.blogspot.com/-Rfm9VRDwQGU/WO132AF5TsI/AAAAAAAAg9M/DSqHI5OaKSki56RHxLPO9UfVBnf9E_oDgCLcB/s1600/step0002%2B%25281%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="640" src="https://2.bp.blogspot.com/-Rfm9VRDwQGU/WO132AF5TsI/AAAAAAAAg9M/DSqHI5OaKSki56RHxLPO9UfVBnf9E_oDgCLcB/s640/step0002%2B%25281%2529.jpg" width="640" /></a></li>
<li>Serve it chilled</li>
</ul>
</div>
</div>
Suhasinihttp://www.blogger.com/profile/07679368814202247792noreply@blogger.com0tag:blogger.com,1999:blog-3771734788825174745.post-67909517955743550462017-04-09T10:03:00.000+09:002017-04-09T10:04:24.462+09:00Khoya Matar Paneer<div dir="ltr" style="text-align: left;" trbidi="on">
As the name says this is a very rich and creamy gravy that goes well with Jeera Rice, Rotis and Parathas<br />
It does not contain onions and garlic.So it can be consumed during festive days also<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<b><br /></b>
<b>Ingredients</b><br />
<b>Part 1 - Saute</b><br />
<ul style="text-align: left;">
<li>Butter - 1 tablespoon</li>
<li>Oil - 1 teaspoon</li>
<li>Cumin seeds / Jeera - 1 teaspoon</li>
<li>Turmeric Powder - 1/4 teaspoon</li>
<li>Coriander Powder - 1 teaspoon</li>
<li>Chilly Powder - 1 teaspoon</li>
</ul>
<div>
<b>Part 2 - Grind</b></div>
<div>
<ul style="text-align: left;">
<li>Tomatoes - 4</li>
<li>Green Chilly - 2 or 3</li>
<li>Ginger - small piece</li>
</ul>
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<div>
<b>Part 3 - Others</b></div>
</div>
<div>
<ul style="text-align: left;">
<li>Paneer - 300g (chopped into cubes)</li>
<li>Boiled Peas - 200g</li>
<li>Salt - 1 1/2 teaspoon</li>
<li>Khoya / Mawa - 100g</li>
<li>Garam Masala - 1/2 teaspoon</li>
<li>Milk - 1 cup</li>
<li>Coriander leaves - little</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
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<div>
<b>Method</b></div>
</div>
<div>
<b>Step 1 - Saute</b></div>
<div>
<ul style="text-align: left;">
<li>Melt butter and heat oil,Splutter cumin seeds</li>
<li>Put spice powders ie turmeric, coriander and chilly powders.Saute it well</li>
</ul>
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-NCmCS64-TEA/WOmEogBSX0I/AAAAAAAAg2Y/7Krevos9PootZ3XBai53xkmH__G6wDhdgCLcB/s1600/1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://3.bp.blogspot.com/-NCmCS64-TEA/WOmEogBSX0I/AAAAAAAAg2Y/7Krevos9PootZ3XBai53xkmH__G6wDhdgCLcB/s640/1.jpg" width="640" /></a></div>
<div>
<b>Step 2 - Tomato Paste</b></div>
<div>
<ul style="text-align: left;">
<li>Grind tomatoes, ginger and green chillies to a fine paste</li>
<li>Pour it to the kadai and cook it with the closed lid</li>
<li>Stir it occasionally till the raw smell goes</li>
</ul>
</div>
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<div>
<br />
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</div>
<div>
<b>Step 3 - Khoya Mater Paneer</b></div>
<div>
<ul style="text-align: left;">
<li>Add khoya and blend it well</li>
<li>Put paneer cubes</li>
<li>Add boiled peas and mix well</li>
</ul>
</div>
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<div>
<ul style="text-align: left;">
<li>Add salt and sprinkle garam masala</li>
<li>Pour milk and let it boil</li>
<li>Garnish with coriander leaves</li>
</ul>
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<div>
<br /></div>
</div>
<div>
Serve with rotis</div>
</div>
Suhasinihttp://www.blogger.com/profile/07679368814202247792noreply@blogger.com0tag:blogger.com,1999:blog-3771734788825174745.post-74376316821864823012017-03-30T12:03:00.000+09:002017-03-30T12:04:13.328+09:00Red Rice Puttu and Cherupayaru Curry<div dir="ltr" style="text-align: left;" trbidi="on">
This is a Popular Breakfast in Kerala.Normally it is done with white rice.I tried it out with red rice flour and it turned out well.So this Puttu is very healthy especially for weight waters and diabetic people<br />
It is served with Kadala Curry or Cherupayaru Curry (Green Moong Dhal Curry) and Banana<br />
Check out the link for <a href="http://patbug.blogspot.com/2017/03/kerala-style-cherupayaru-curry-green.html"><b>Cherupayaru Curry</b></a><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<b><br /></b>
<b>Ingredients</b><br />
<ul style="text-align: left;">
<li>Red Rice Flour - 1 cup</li>
<li>Water - little less than 1/2 cup</li>
<li>Salt - 1 teaspoon</li>
<li>Puttu Kutty or Puttu Maker</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
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<div>
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<b>Method</b><br />
<b>Step 1 - Preparation of Puttu Flour</b><br />
<ul style="text-align: left;">
<li>Take red rice flour in a wide bowl.Put salt</li>
<li>Sprinkle water little by little and mix well to get a crumbled dough</li>
<li>When you press the dough in between the fist it should hold its shape</li>
<li>At the same time you should be able to crumble it</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
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<b>Step 2 - Puttu</b><br />
<ul style="text-align: left;">
<li>Puttu Kutty / Maker consists of two parts - bottom pot for boiling water which would release steam and the upper cylindrical tube in which the dough is filled</li>
<li>Place the flat disc onto the bottom off the cylindrical tube</li>
<li>Grease it with little coconut oil</li>
<li>Fill the cylindrical tube with the puttu maavu / dough prepared and close it with the lid given</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
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<ul style="text-align: left;">
<li>Boil water in the bottom pot and place the cylindrical tube over it</li>
<li>Cook on medium flame for about 6 minutes.Steam will start coming then</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
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<b>Step 3 - Removing the Puttu</b><br />
<ul style="text-align: left;">
<li>Push the bottom disc using a spoon </li>
<li>Puttu will come off nicely</li>
</ul>
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Serve it hot along with grated coconut, banana and Cheupayaru Curry<br />
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<br /></div>
Suhasinihttp://www.blogger.com/profile/07679368814202247792noreply@blogger.com0tag:blogger.com,1999:blog-3771734788825174745.post-87721970935317328522017-03-30T10:01:00.000+09:002017-03-30T12:05:04.530+09:00Kerala Style - Cherupayaru Curry / Green Gram Gravy for Puttu and Idiyappam<div dir="ltr" style="text-align: left;" trbidi="on">
With the aroma of coconut this is a perfect side dish for steaming hot puttu / idiyappam<br />
Check out for <a href="http://patbug.blogspot.com/2017/03/red-rice-puttu-and-cherupayaru-curry.html">Red Rice Puttu </a><br />
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<div class="separator" style="clear: both; text-align: center;">
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<b>Ingredients</b><br />
<b>Part 1 - Pressure Cooking</b><br />
<ul style="text-align: left;">
<li>Green Gram Dhal - 1/2 cup</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
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<div>
<b><br /></b></div>
<div>
<b>Part 2 - Dry Roast and Grind</b></div>
<div>
<ul style="text-align: left;">
<li>Coriander seeds - 1 teaspoon</li>
<li>Red Chilly - 2 or 3</li>
<li>Grated Coconut - 2 tablespoon</li>
<li>Small Onions - 2 nos</li>
<li>Cumin seeds / Jeera - 1/2 teaspoon</li>
</ul>
</div>
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<div>
<b><br /></b>
<b>Part 3 - Seasoning and Spices</b></div>
<div>
<ul style="text-align: left;">
<li>Coconut Oil - 1 tablespoon </li>
<li>Mustard seeds - 1 teaspoon</li>
<li>Red Chilly - 1</li>
<li>Curry leaves - few</li>
<li>Small Onions - 5 nos</li>
<li>Tomato - 1/2 no:(chopped)</li>
<li>Coriander Powder - 1/2 teaspoon</li>
<li>Red Chilly Powder - 1/4 teaspoon</li>
<li>Garam Masala Powder - 3/4 teaspoon</li>
<li>Salt - 3/4 teaspoon</li>
</ul>
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<div>
<b>Method</b></div>
<div>
<b>Step 1- Pressure Cooking</b></div>
<div>
<ul style="text-align: left;">
<li>Wash and soak moong dhal for 1 hour</li>
<li>Pressure cook for 4 whistles and keep it aside</li>
</ul>
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<div>
<b>Step 2 - Dry Fry and Grind</b></div>
</div>
<div>
<ul style="text-align: left;">
<li>Dry roast red chillies and coriander seeds</li>
<li>Switch off the stove.Toss coconut in it</li>
<li>Allow them to cool</li>
<li>Transfer it to a mixer jar,Add small onions, jeera and pour little water</li>
<li>Grind it to a smooth paste</li>
</ul>
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<div>
<br /></div>
</div>
<div>
<b>Step 3 - Green Gram Gravy</b></div>
<div>
<ul style="text-align: left;">
<li>Heat coconut oil in a kadai</li>
<li>Splutter mustard seeds, red chilly and curry leaves</li>
<li>Saute small onions and tomato pieces</li>
<li>Add gram gram now and pour 1/2 cup water</li>
</ul>
</div>
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<div>
<ul style="text-align: left;">
<li>Put all spice powders - coriander, red chilly and garam masala powders</li>
<li>Add salt and boil it</li>
<li>Now add the ground masala paste and mix well.Boil for 2 more minutes</li>
<li>Switch off the stove and add 1/2 teaspoon of coconut oil</li>
</ul>
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</div>
<div>
Now Cherupayaru Curry is ready to serve</div>
<div>
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</div>
<div>
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<div>
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</div>
Suhasinihttp://www.blogger.com/profile/07679368814202247792noreply@blogger.com0tag:blogger.com,1999:blog-3771734788825174745.post-2173366307780116902017-03-28T08:54:00.000+09:002017-03-28T08:55:32.419+09:00Arachivita Vengaya Sambar / Small Onion Sambar<div dir="ltr" style="text-align: left;" trbidi="on">
I have already posted a similar recipe 3 years ago<br />
Only slight difference is there Just click <a href="http://patbug.blogspot.com/2013/05/small-onions-sambar.html">Small Onions Sambar</a> for details<br />
It goes well with <a href="http://patbug.blogspot.com/2017/03/potato-fry.html"><b>Potato Fry</b></a><br />
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<div class="separator" style="clear: both; text-align: center;">
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<b><br /></b>
<b>Ingredients </b><br />
<b>Part 1 - Fry and Grind</b><br />
<ul>
<li>Oil - 1 teaspoon</li>
<li>Dried red chillies - 4 nos</li>
<li>Channa dhal - 1 tablespoon</li>
<li>Methi seeds - 1 teaspoon</li>
<li>Coriander seeds - 1 tablespoon</li>
<li>Small onions - 2 tablespoons</li>
<li>Grated Coconut- 3 tablespoons</li>
</ul>
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<div>
<div>
<b>Part 2 -Sambar</b><br />
<ul style="text-align: left;">
<li>Small onions - 1 cup (peeled and sliced into small pieces)</li>
<li>Boiled and mashed toor dhal - 3/4 cup</li>
<li>Tamarind extract - 2 cups (taken from small lemon sized ball)</li>
<li>Sambar Powder - 1 teaspoon</li>
<li>Salt - 2 teaspoons</li>
</ul>
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<div>
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<b>Part 3 - Seasoning</b></div>
<div>
<ul style="text-align: left;">
<li>Ghee - 1 tablespoon</li>
<li>Mustard seeds - 1 teaspoon</li>
<li>Hing - a pinch</li>
<li>Curry leaves - little</li>
</ul>
<div>
<b>Method</b><br />
<b>Step 1 - Preparation of Sambar Paste</b><br />
<ul style="text-align: left;">
<li>Heat oil in a small kadai.Fry red chillies first followed by channa dhal</li>
<li>Simmer the flame and add methi, coriander seeds.Roast it (make sure it shouldn't be burnt)</li>
<li>Add small onions and saute them well.Switch off the stove and allow it to cool</li>
<li>Take it in mixer jar, add coconut and grind it to a smooth paste by adding little water</li>
</ul>
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<div>
<br /></div>
<div>
<b>Part 2 - Preparation of Sambar</b></div>
<div>
<ul style="text-align: left;">
<li>Heat ghee in a pot / vessel. Add hing and saute curry leaves</li>
<li>Add small onions and fry till it becomes golden brown</li>
<li>Now pour in the tamarind extract Put salt,turmeric and sambar powder.</li>
<li>Let it boil till the raw smell diffuses </li>
<li>Add boiled and mashed toor dhal.Blend well and allow it to boil for 5 minutes.</li>
<li>Finally pour the fried and ground paste and switch off stove after 2 minutes</li>
</ul>
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<div>
<b><br /></b>
<b>Step 3 - Seasoning</b></div>
<div>
<ul style="text-align: left;">
<li>Heat ghee in a small kadai and splutter mustard, hing and curry leaves</li>
<li>Pour it over cooked sambar</li>
</ul>
</div>
</div>
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</div>
</div>
</div>
</div>
<br />
Arachivita Vengaya Sambar is ready Pour it over hot rice and mix well.Top it ghee and consume</div>
Suhasinihttp://www.blogger.com/profile/07679368814202247792noreply@blogger.com0tag:blogger.com,1999:blog-3771734788825174745.post-74753905185253966902017-03-27T07:53:00.000+09:002017-03-28T08:56:40.795+09:00Potato Fry <div dir="ltr" style="text-align: left;" trbidi="on">
This spicy curry is a good side dish for sambar and rasam rice<br />
Perfect combo for <a href="http://patbug.blogspot.com/2017/03/arachivita-vengaya-sambar-small-onion.html"><b>Small Onion Sambar</b></a><br />
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<br />
<b>Ingredients</b><br />
<ul style="text-align: left;">
<li>Potato - 1/2 kg (peeled and chopped)</li>
<li>Oil - 2 tablespoons</li>
<li>Mustard seeds - 1 teaspoon</li>
<li>Cumin seeds - 1/2 teaspoon</li>
<li>Urad dhal - 1/2 teaspoon</li>
<li>Grated ginger - small piece</li>
<li>Turmeric powder - 1/2 teaspoon</li>
<li>Chilly Powder - 1 tablespoon</li>
<li>Coriander Powder - 1 teaspoon</li>
<li>Cumin seed Powder - 1 teaspoon</li>
<li>Salt - 1 teaspoon</li>
</ul>
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<b>Method</b><br />
<b>Step 1 - Seasoning and Saute</b><br />
<ul style="text-align: left;">
<li>Heat oil in a kadai</li>
<li>Splutter mustard seeds, cumin seeds</li>
<li>Fry urad dhal, grated ginger</li>
<li>Add all powders - chilly, turmeric, cumin and coriander powders</li>
<li>Saute them well in low flame</li>
</ul>
<br />
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<b>Step 2 - Potato Fry</b><br />
<ul style="text-align: left;">
<li>Add chopped potatoes and coat well with spices</li>
<li>Close the lid and cook it for about 12 minutes in medium flame</li>
<li>Open the lid and put salt.Cook for some more time</li>
<li>Spicy Potato fry is ready</li>
</ul>
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<div>
<br /></div>
Spicy Potato Fry is ready to be served</div>
Suhasinihttp://www.blogger.com/profile/07679368814202247792noreply@blogger.com0tag:blogger.com,1999:blog-3771734788825174745.post-67340220428860443042017-03-25T07:42:00.003+09:002017-03-25T07:43:45.805+09:00Thova / Mangalore Styled Moong Dhal<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: left;">
I saw this recipe in Vijay TV couple of weeks ago and tried it out thrice</div>
<div class="separator" style="clear: both; text-align: left;">
It is very simple and yet delicious</div>
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<b>Ingredients</b><br />
<b>Part 1 - Pressure Cooker</b><br />
<ul style="text-align: left;">
<li>Moong dhal - 1/2 cup</li>
</ul>
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<div>
<b>Part 2 - Seasoning</b></div>
<div>
<ul style="text-align: left;">
<li>Ghee - 1 tablespoon</li>
<li>Mustard seeds - 1 teaspoon</li>
<li>Cumin seeds / Jeera - 3/4 teaspoon</li>
<li>Green chilly - 3 nos (slit)</li>
<li>Curry leaves - few</li>
<li>Ginger - small piece</li>
<li>Hing - 1/2 teaspoon</li>
</ul>
</div>
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<div>
<b>Part 3 - Others</b></div>
<div>
<ul style="text-align: left;">
<li>Water - 1 cup</li>
<li>Salt - 3/4 teaspoon</li>
</ul>
<div>
<b>Part 4 - Garnish</b></div>
</div>
<div>
<ul style="text-align: left;">
<li>Coconut - 3 tablespoons</li>
<li>Coriander leaves - little</li>
</ul>
</div>
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<div>
<b>Method</b></div>
<div>
<b>Step 1 - Cooking Moong Dhal</b></div>
<div>
<ul style="text-align: left;">
<li>Wash and soak moong dhal for 10 minutes</li>
<li>Add some more water and pressure cook for 4 whistles.Mash it well</li>
</ul>
</div>
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<div>
<b>Step 2 - Seasoning</b></div>
<div>
<ul style="text-align: left;">
<li>Heat ghee in a kadai</li>
<li>Season with mustard, jeera, hing, ginger, green chillies and curry leaves</li>
<li>Add the cooked dhal and pour water</li>
<li>Put salt and let it boil</li>
</ul>
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<div>
<br /></div>
</div>
<div>
<b>Step 3 - Garnish</b></div>
<div>
<ul style="text-align: left;">
<li>Switch off the stove</li>
<li>Garnish with grated coconut and coriander leaves</li>
</ul>
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<div>
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</div>
Serve with Rotis or Parathas<br />
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Suhasinihttp://www.blogger.com/profile/07679368814202247792noreply@blogger.com0tag:blogger.com,1999:blog-3771734788825174745.post-69061676924499529072017-03-24T05:58:00.003+09:002017-03-26T11:52:38.408+09:00Varagu Arisi Pulav / Millet Pulav<div dir="ltr" style="text-align: left;" trbidi="on">
Healthy and fiber rich Pulav especially for Diabetes and Weight Watchers<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<b>Ingredients</b><br />
<b>Part 1 </b><br />
<ul style="text-align: left;">
<li>Varagu Arisi - 1 cup</li>
</ul>
Wash and soak varagu arisi for an hour<br />
<br />
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<b><br /></b>
<b>Part 2 - Seasoning and Saute</b><br />
<ul style="text-align: left;">
<li>Oil - 1 tablespoon</li>
<li>Bayleaf - 1</li>
<li>Cloves - 3</li>
<li>Cardamom - 2</li>
<li>Cinnamon stick - small piece</li>
<li>Ginger - small piece</li>
<li>Garlic - 6 nos</li>
<li>Green Chilly - 3 nos</li>
</ul>
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<div class="separator" style="clear: both; text-align: left;">
</div>
<ul style="text-align: left;">
<li>Grind ginger, garlic and green chillies to a coarse paste</li>
</ul>
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<b>Part 3 - Vegetables</b></div>
<div class="separator" style="clear: both; text-align: left;">
</div>
<ul style="text-align: left;">
<li>Onion - 1 finely chopped</li>
<li>Mixed Vegetables - 1 cup (potato, carrot, beans and peas)</li>
<li>Pulav Masala - 2 teaspoon</li>
<li>Water - 2 cups</li>
<li>Salt - 1 teaspoon</li>
<li>Coriander and Mint Leaves - little</li>
<li>Lemon Juice - 1 teaspoon</li>
</ul>
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<div>
<b>Method</b></div>
<div>
<ul style="text-align: left;">
<li>Heat oil in a cooker</li>
<li>Season with bay leaf, cloves, cinnamon stick and cardamom</li>
<li>Saute ginger, garlic and green chilly paste till the raw smell goes</li>
<li>Fry onions till it gets soft</li>
<li>Add vegetables and swirl it once</li>
</ul>
</div>
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<div>
<ul style="text-align: left;">
<li>Add soaked and drained varagu rice</li>
<li>Put Pulav Masala and salt</li>
<li>Pour water and add pudina / coriander leaves</li>
<li>Pressure cook for 3 whistles</li>
</ul>
</div>
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<div>
<ul style="text-align: left;">
<li>Once done squeeze lemon and mix well</li>
<li>Serve with Raitha</li>
</ul>
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Suhasinihttp://www.blogger.com/profile/07679368814202247792noreply@blogger.com0tag:blogger.com,1999:blog-3771734788825174745.post-88561379695552428922017-03-12T21:53:00.002+09:002017-03-12T22:03:23.763+09:00Khoya / Mawa Lassi<div dir="ltr" style="text-align: left;" trbidi="on">
As the name say this lassi is made using Sugarless Khova / Mawa / Khoya<br />
Best thrist quencher in Summer<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<b>Ingredients</b><br />
<ul style="text-align: left;">
<li>Thick Fresh Curd - 2 cups</li>
<li>Mawa / Khoya / Sugarless Khova - 2 tablespoons</li>
<li>Sugar - 2 teaspoons or as required</li>
</ul>
<br />
<div class="separator" style="clear: both; text-align: center;">
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<b>Method</b><br />
<ul style="text-align: left;">
<li>First put crumbled mawa and sugar in the mixer jar</li>
<li>Then pour curd and blend it together at medium speed</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
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<ul style="text-align: left;">
<li>Pour it in tall punjabi glasses and serve</li>
</ul>
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Suhasinihttp://www.blogger.com/profile/07679368814202247792noreply@blogger.com0tag:blogger.com,1999:blog-3771734788825174745.post-59728421260245953662017-03-03T08:20:00.000+09:002017-03-03T08:27:37.741+09:00Kalyana Rasam<div dir="ltr" style="text-align: left;" trbidi="on">
As the name states this particular rasam is served in Tamil Brahmin Weddings<br />
The Rasam Powder is freshly prepared by frying it in ghee and added towards the end which enhances the flavour<br />
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<b><br /></b>
<b>Ingredients</b><br />
<b>Part 1 - Rasam</b><br />
<ul style="text-align: left;">
<li>Tamarind Extract - 1 cup (Soak one small lemon sized tamarind in warm water for about 15 minutes and extract the juice)</li>
<li>Tomato - 3 nos</li>
<li>Hing - 1/2 teaspoon</li>
<li>Salt - 1 teaspoon</li>
<li>Boiled and Mashed Toor Dhal - 2 tablespoons</li>
</ul>
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<div>
<br /></div>
<div>
<b>Part 2 - Rasam Powder</b></div>
<div>
<ul style="text-align: left;">
<li>Ghee - 1/4 teaspoon</li>
<li>Black Pepper - 1 1 /2 teaspoons</li>
<li>Cumin Seeds - 1/2 teaspoon</li>
<li>Toor Dhal - 1 teaspoon</li>
<li>Coriander Seeds - 1 teaspoon</li>
<li>Red Chilly - 1</li>
<li>Hing - little</li>
</ul>
</div>
<div class="separator" style="clear: both; text-align: center;">
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<div>
<b><br /></b></div>
<div>
<b>Part 3 - Garnish and Seasoning</b></div>
<div>
<ul style="text-align: left;">
<li>Coriander leaves</li>
<li>Ghee - 1 teaspoon</li>
<li>Mustard seeds - 1 teaspoon</li>
<li>Hing - little</li>
<li>Red chilly - 1</li>
<li>Curry leaves - few</li>
</ul>
<div>
<b>Method</b></div>
</div>
<div>
<b>Step 1 - Rasam Powder</b></div>
<div>
<ul style="text-align: left;">
<li>Heat ghee and fry the ingredients given in Part 2 (except jeera)</li>
<li>Switch off the flame and add jeera / cumin seeds</li>
<li>Cool and grind it to a fine powder</li>
<li>This is the rasam powder </li>
</ul>
</div>
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<div>
<b><br /></b>
<b>Step 2 - Kalyana Rasam</b></div>
<div>
<ul style="text-align: left;">
<li>Chop 1 tomato into fine pieces</li>
<li>Puree 2 tomatoes</li>
<li>Boil tamarind extract, tomato pieces and tomato puree</li>
<li>Add hing and salt will boiling</li>
<li>After 5 minutes add boiled and mashed toor dhal with little water</li>
<li>Let it boil</li>
</ul>
</div>
<div>
<b>Step 3 - Garnish and Seasoning</b></div>
<div>
<ul style="text-align: left;">
<li>Add freshly made rasam powder and coriander leaves</li>
<li>Switch off the stove</li>
<li>Heat ghee in a separate kadai</li>
<li>Season with mustard, hing, curry leaves and hing</li>
<li>Pour it over the cooked rasam</li>
</ul>
</div>
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<div>
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<div>
Kalyana Rasam is ready.Serve with plain hot rice</div>
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Suhasinihttp://www.blogger.com/profile/07679368814202247792noreply@blogger.com0tag:blogger.com,1999:blog-3771734788825174745.post-26567712552880743932017-03-02T09:01:00.001+09:002017-03-02T09:02:38.272+09:00Quick Tawa Pulav<div dir="ltr" style="text-align: left;" trbidi="on">
I named this as Quick Tawa Pulav because it is made out of left over Pav Bhaji Masala and pre cooked Brown Basmati Rice<br />
Very simple and can be prepared within 5 minutes<br />
<br />
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<br />
Refer the follwing link for making <a href="http://patbug.blogspot.com/2016/06/pav-bhajji.html"><b>Pav Bhaji Masala</b></a><br />
<br />
<b>Ingredients</b><br />
<ul style="text-align: left;">
<li>Butter - 1 tablespoon</li>
<li>Onions - 1 no (finely chopped)</li>
<li>Green Chilly - 2 nos</li>
<li>Tomato - 2 nos</li>
<li>Pav Bhaji Maasla Powder - 2 teaspoons</li>
<li>Kashmiri Chilly Powder - 1 teaspoon</li>
<li>Turmeric Powder - 1/2 teaspoon</li>
<li>Pre Cooked Pav Bhaji Masala - 1 cup</li>
<li>Pre Cooked Brown / White Basmati Rice - 1 cup</li>
<li>Coriander leaves - few</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
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<div>
<br /></div>
<br />
<b>Method</b><br />
<ul style="text-align: left;">
<li>Melt butter and fry green chillies, onions in it</li>
<li>Add tomatoes and saute till the raw smell goes</li>
<li>Put turmeric powder, pav bhaji masala powder and kashmiri chilly powder</li>
<li>Blend it well</li>
</ul>
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<ul style="text-align: left;">
<li>Add pre cooked pav bhaji masala and basmati rice</li>
<li>Mix it well</li>
<li>Garnish with coriander leaves</li>
<li>Squeeze lemon juice if needed</li>
</ul>
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<br />
Serve hot<br />
<br /></div>
Suhasinihttp://www.blogger.com/profile/07679368814202247792noreply@blogger.com0tag:blogger.com,1999:blog-3771734788825174745.post-68637961289853727172017-02-23T14:18:00.002+09:002017-02-23T14:19:53.002+09:00Nellikai Thayir Pachadi / Amla Raitha / Gooseberry Raitha<div dir="ltr" style="text-align: left;" trbidi="on">
Gooseberry / Nellikai / Amala is consumed on Dwadashi day to break the previous day Ekadashi fast<br />
It is rich in Vitamin C and antioxidants.It is a great boon for weight watchers<br />
<br />
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<br />
<b>Ingredients</b><br />
<ul style="text-align: left;">
<li>Beaten Fresh Curd - 1 cup</li>
<li>Amla / Nellikai / Gooseberry - 4 nos</li>
<li>Green Chilly - 6 nos</li>
<li>Grated Coconut - 2 tablespoons</li>
<li>Cumin seeds - 1/2 teaspoon</li>
<li>Salt - 1 teaspoon</li>
<li>Oil - 1/2 teaspoon</li>
<li>Mustard - 1 teaspoon</li>
<li>Curry leaves - few</li>
<li>Coriander leaves - garnishing</li>
</ul>
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<b>Ingredients</b><br />
<b>Step 1 - Grinding</b><br />
<ul style="text-align: left;">
<li>Chop Amla into fine pieces,Discard the seeds</li>
<li>Take it in a mixer jar.Add grated coconut, cumin seeds, green chillies and grind it smooth,Add 1 teaspoon of water while grinding</li>
</ul>
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<b>Step 2 - Raitha</b><br />
<ul style="text-align: left;">
<li>Add this paste to the beaten curd</li>
<li>Put salt and blend well</li>
<li>Heat oil in a small kadai and season with mustard, hing, curry leaves</li>
<li>Pour the seasonings over raitha</li>
</ul>
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<ul style="text-align: left;">
<li>Finally garnish with chopped coriander leaves</li>
</ul>
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Quick Amla Raitha is ready<br />
<br />
<br /></div>
Suhasinihttp://www.blogger.com/profile/07679368814202247792noreply@blogger.com0tag:blogger.com,1999:blog-3771734788825174745.post-72719295894385349462017-02-18T12:31:00.000+09:002018-05-15T01:44:41.295+09:00Dhaba Style Channa Masala / Chole<div dir="ltr" style="text-align: left;" trbidi="on">
<div>
<br /></div>
<div>
This is yet another type of Chole / Channa recipe Iam posting</div>
<div>
It goes well with Phulkas, Poori and Plain Parata</div>
<div>
<br /></div>
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<div>
<br /></div>
<div>
<b>Part 1 - Pressure Cooker</b></div>
<div>
<ul style="text-align: left;">
<li>Kabuli / White Channa - 2 cups</li>
<li>Tea Bag - 1</li>
<li>Cloves - 2</li>
<li>Cinnamon Stick - small piece</li>
</ul>
</div>
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<div>
<b>Part 2 - Seasoning and Saute</b></div>
<div>
<ul style="text-align: left;">
<li>Oil + Ghee - 1 tablespoon</li>
<li>Cumin seeds - 1 tablespoon</li>
<li>Green Chilly - 8 nos </li>
<li>Ginger - a small piece</li>
<li>Garlic - 10 nos (finely chopped)</li>
<li>Onion - 3 nos (finely chopped)</li>
<li>Tomato - 5 nos</li>
<li>Curd - 1/2 cup</li>
</ul>
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<div>
<b>Part 3- Masala / Spices</b></div>
<div>
<ul style="text-align: left;">
<li>Coriander Powder - 2 teaspoons</li>
<li>Chilly Powder - 1 teaspoon</li>
<li>Garam Masala Powder - 1 teaspoon or little more</li>
<li>Channa Masala / Chole Masala Powder - 2 teaspoons</li>
<li>Turmeric Powder - 1/2 teaspoon</li>
<li>Salt - 2 teaspoons</li>
</ul>
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<div>
<br /></div>
<div>
<div>
<b>Part 5 - Garnish</b></div>
<div>
<ul style="text-align: left;">
<li>Kasuri Methi - 1 tablespoon</li>
<li>Coriander leaves - 1 tablespoon</li>
<li>Lemon Juice - 1/2 lemon </li>
</ul>
<div>
<div>
<b>Method</b></div>
<div>
<b>Step 1 - Pressure Cooking</b></div>
<div>
<ul style="text-align: left;">
<li>Wash and soak Channa overnight ie at least for 8 hours</li>
<li>Add some more water to immerse Channa, put tea bag, cloves and cinnamon stick</li>
<li>Pressure cook for 6 whistles</li>
<li>Discard tea bag, cloves and cinnamon stick</li>
</ul>
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<div>
<b>Step 2 - Preparation</b></div>
</div>
</div>
</div>
</div>
</div>
</div>
</div>
<div>
<ul style="text-align: left;">
<li>Grind ginger, garlic and green chillies to a coarse paste</li>
</ul>
</div>
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<div>
<ul style="text-align: left;">
<li>Also puree the tomatoes and keep it ready</li>
</ul>
</div>
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<div>
<b>Step 2 - Seasoning / Tadka</b></div>
<div>
<ul style="text-align: left;">
<li>Heat oil + ghee and season with cumin seeds</li>
<li>Fry ginger, garlic and chilly paste in it</li>
<li>Add onions and saute it well</li>
<li>Put all spice powders (do not add salt now) and toss it</li>
<li>Add whipped curd and let it boil </li>
</ul>
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<div>
<b>Step 4 - Dhaba Channa</b></div>
</div>
</div>
<div>
<ul style="text-align: left;">
<li>Add in the tomato puree and close the lid</li>
<li>Cook till the raw smell goes</li>
<li>Add in the boiled channa / chole</li>
<li>Put salt and blend it well</li>
</ul>
</div>
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<div>
<ul style="text-align: left;">
<li>Finally garnish with coriander leaves, kasuri methi.Switch off the stove aand squeeze lemon</li>
</ul>
</div>
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<div>
Serve with Rotis</div>
<div>
<br /></div>
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Suhasinihttp://www.blogger.com/profile/07679368814202247792noreply@blogger.com0tag:blogger.com,1999:blog-3771734788825174745.post-67033535766994206412017-02-17T15:16:00.002+09:002017-03-04T05:05:11.837+09:00Kerala Style Kaalan / Raw Banana Yam Kootu<div dir="ltr" style="text-align: left;" trbidi="on">
Yet another Kerala Delicacy - a perfect blend of Raw Banana / Kaya and Yam / Karunaikizhangu with ground coconut jeera chilly paste topped with yogurt<br />
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<br />
<b>Ingredients</b><br />
<b>Part 1 - Pressure Cooker</b><br />
<ul style="text-align: left;">
<li>Raw Banana - 2 nos</li>
<li>Yam / Karunaikizhangu - 200g</li>
<li>Water - to immerse</li>
<li>Turmeric - 1/2 teaspoon</li>
<li>Chilly Powder - 1 teaspoon</li>
</ul>
<br />
<div class="separator" style="clear: both; text-align: center;">
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<b><br /></b>
<b>Part 2 - Grinding</b><br />
<div>
<ul style="text-align: left;">
<li>Grated Coconut - 3 tablespoons</li>
<li>Green Chilly - 5 nos</li>
<li>Cumin seeds - 1/teaspoon</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-YIW2d8BtM7I/WKaQJqGlMSI/AAAAAAAAeVM/GtLhT9u_mGgPdzEDZ3ODMLJgpOixtC-7wCLcB/s1600/grind.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://4.bp.blogspot.com/-YIW2d8BtM7I/WKaQJqGlMSI/AAAAAAAAeVM/GtLhT9u_mGgPdzEDZ3ODMLJgpOixtC-7wCLcB/s400/grind.jpg" width="377" /></a></div>
<div>
<b>Part 3 - Seasoning</b><br />
<ul style="text-align: left;">
<li>Coconut oil - 1 teaspoon</li>
<li>Mustard seeds - 1/2 teaspoon</li>
<li>Red chilly - 2 nos</li>
<li>Curry leaves - few</li>
<li>Methi seeds - 1/2 teaspoon</li>
</ul>
<div>
<b>Part 4 - Others</b></div>
</div>
</div>
<div>
<ul style="text-align: left;">
<li>Salt - 2 teaspoon</li>
<li>Pepper Powder - 1 teaspoon</li>
<li>Thick Beaten Curd - 1/2 cup</li>
</ul>
<div>
<b>Part 5 - Garnish</b></div>
</div>
<div>
<ul style="text-align: left;">
<li>Coconut Oil - 1 teaspoon</li>
<li>Curry leaves - little</li>
</ul>
<div>
<div>
<b>Method</b></div>
<div>
<b>Step 1 - Pressure Cooker</b><br />
<ul style="text-align: left;">
<li>Peel raw banana and yam.Chop them into small pieces</li>
<li>Put inside cooker.Pour water, add chilly powder and salt</li>
<li>Pressure cook for 2 whistles</li>
</ul>
<b>Step 2 - Seasoning</b><br />
<ul style="text-align: left;">
<li>Heat coconut oil and season with mustard seeds, chillies, methi seeds and curry leaves</li>
<li>Add cooked vegetables and mix it well</li>
<li>Add pepper powder and salt</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-YAshIDsdrMM/WKaSIu6S8OI/AAAAAAAAeVc/s5XNhhYHJsEoa0OS-suJUiF69gzykEgwgCLcB/s1600/boil1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://4.bp.blogspot.com/-YAshIDsdrMM/WKaSIu6S8OI/AAAAAAAAeVc/s5XNhhYHJsEoa0OS-suJUiF69gzykEgwgCLcB/s400/boil1.jpg" width="400" /></a></div>
<b><br /></b>
<b>Step 3 - Coconut Paste</b><br />
<ul style="text-align: left;">
<li>Put grated coconut, green chillies and cumin seeds (jeera) in a mixer jar</li>
<li>Add little water to it and grind it to a smooth paste</li>
<li>Allow it to boil</li>
<li>Add beaten curds and mix well</li>
<li>Just boil it once and switch off the stove</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-vT5YtffWUlM/WKaVG0HKneI/AAAAAAAAeVw/LzOiTvnqSfIyRbBstKnPYNc4wyBwKvwYgCLcB/s1600/step.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://4.bp.blogspot.com/-vT5YtffWUlM/WKaVG0HKneI/AAAAAAAAeVw/LzOiTvnqSfIyRbBstKnPYNc4wyBwKvwYgCLcB/s640/step.jpg" width="640" /></a></div>
<div>
<br /></div>
<div>
<b>Step 4 - Garnish</b></div>
</div>
</div>
</div>
<div>
<ul style="text-align: left;">
<li>Garnish with coconut oil and curry leaves</li>
</ul>
<div>
Serve with hot rice</div>
</div>
<div>
<br /></div>
<div>
<br /></div>
</div>
Suhasinihttp://www.blogger.com/profile/07679368814202247792noreply@blogger.com0tag:blogger.com,1999:blog-3771734788825174745.post-73910793203244199602017-02-13T08:26:00.001+09:002017-02-18T01:27:47.784+09:00Barley Dalia Vaangi Bhath / Vangi Bhath<div dir="ltr" style="text-align: left;" trbidi="on">
I had posted a similar recipe recently using White Rice.Here we use Barley Dalia instead.We can add any other millets too<br />
Please click <a href="http://patbug.blogspot.com/2016/12/vangi-bhath-brinjal-rice-kathrikai.html">Vangi Bhath</a> for the recipe using rice<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-_XnlT7JKaZA/WKDlvRVFCjI/AAAAAAAAeF8/fp94-da_rDASLsONKCHvAyUjG-sMQSXHgCLcB/s1600/barley%2Bdalia%2Bvaangi%2Bbhath.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="628" src="https://3.bp.blogspot.com/-_XnlT7JKaZA/WKDlvRVFCjI/AAAAAAAAeF8/fp94-da_rDASLsONKCHvAyUjG-sMQSXHgCLcB/s640/barley%2Bdalia%2Bvaangi%2Bbhath.jpg" width="640" /></a></div>
<b>Ingredients</b><br />
<b>Part 1 Barley Dalia</b><br />
<br />
<ul style="text-align: left;">
<li>Barley Dalia - 1 cup</li>
</ul>
<br />
<div class="separator" style="clear: both; text-align: center;">
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<b>Part 2 - Seasoning</b><br />
<ul style="text-align: left;">
<li>Oil + Ghee- 2 tablespoons</li>
<li>Mustard seeds - 1 teaspoon</li>
<li>Urad and Channa Dhal - 1/2 teaspoon each</li>
<li>Green Chilly - 3 nos</li>
<li>Curry leaves - few</li>
<li>Hing - 1/2 teaspoon</li>
<li>Cashews - little or as required</li>
</ul>
<div>
<b>Part 3 - Brinjal Gravy</b></div>
<div>
<ul style="text-align: left;">
<li>Cut Brinjals - 1/2 kg</li>
<li>Vangi Bhath Masala Powder - 3 teaspoons</li>
<li>Turmeric - 1/2 teaspoon</li>
<li>Salt - 1 1/2 teaspoons</li>
<li>Tamarind Water - 1/2 cup</li>
<li>Jaggery - little</li>
</ul>
<div>
<div>
<b>Part 4 - Garnish</b></div>
<div>
<ul style="text-align: left;">
<li>Grated Coconut - 2 tablespoons</li>
<li>Chopped Coriander Leaves - little</li>
<li>Cashews - optional</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
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<div>
<b>Method</b></div>
</div>
</div>
</div>
<div>
<b>Step - 1 Cooking Barley Dalia</b></div>
<div>
<ul style="text-align: left;">
<li>Dry roast Barley Dalia</li>
<li>Add 2 cups of water</li>
<li>Pressure cook for 2 w histles</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-H0XU_1n7lqk/WKDqLOWKipI/AAAAAAAAeGs/rOMw2IqPM5cy_wlEStZD12aucQ3fiD8_QCLcB/s1600/dalia.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://3.bp.blogspot.com/-H0XU_1n7lqk/WKDqLOWKipI/AAAAAAAAeGs/rOMw2IqPM5cy_wlEStZD12aucQ3fiD8_QCLcB/s400/dalia.jpg" width="400" /></a></div>
<div>
<b>Step 2 - Seasoning</b><br />
<ul style="text-align: left;">
<li>Heat oil + ghee in a kadai.Crackle mustard seeds</li>
<li>Fry channa, urad dhals and green chillies</li>
<li>Add curry leaves.Sprinkle hing</li>
<li>Fry cashewnuts now</li>
<li>Put chopped brinjals and stir well</li>
<li>Add turmeric powder, MTR Vangi Bhath Masala Powder and salt.Mix well</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
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<b><br /></b></div>
<div class="separator" style="clear: both; text-align: left;">
<b>Step 3 - Gravy</b></div>
<ul style="text-align: left;">
<li>Pour tamarind extract and add jaggery</li>
<li>Let it boil</li>
<li>Close it with lid and let it get cooked</li>
<li>It will be a semi solid gravy</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://2.bp.blogspot.com/-blX5nTV7zWI/WKDr7yHaxoI/AAAAAAAAeG4/VjzekUz-FSg9cF4GuES2NtQqDXV2NEnJwCLcB/s1600/FotorCreated.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://2.bp.blogspot.com/-blX5nTV7zWI/WKDr7yHaxoI/AAAAAAAAeG4/VjzekUz-FSg9cF4GuES2NtQqDXV2NEnJwCLcB/s400/FotorCreated.jpg" width="400" /></a></div>
<div>
<div>
<b>Step 4- Vangi Bhath</b></div>
<div>
<ul style="text-align: left;">
<li>Now add the cooked barley dalia and mix well</li>
<li>Garnish with coriander leaves, grated coconut and cashews (optional)</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-pRPC8Hokcjk/WKDtTD9p-kI/AAAAAAAAeHE/PPWZJ2JasHYpqFc7Gyp0D7TWKpjfXBHSwCLcB/s1600/rice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://1.bp.blogspot.com/-pRPC8Hokcjk/WKDtTD9p-kI/AAAAAAAAeHE/PPWZJ2JasHYpqFc7Gyp0D7TWKpjfXBHSwCLcB/s400/rice.jpg" width="400" /></a></div>
<div>
Barley Vaangi Bhath / Vangi Bhath is ready to be served</div>
</div>
</div>
<div>
<br /></div>
</div>
</div>
</div>
Suhasinihttp://www.blogger.com/profile/07679368814202247792noreply@blogger.com0tag:blogger.com,1999:blog-3771734788825174745.post-10255047873546876632017-02-10T12:22:00.001+09:002017-02-18T01:27:47.777+09:00Capsicum Peanut Rice / Bell Pepper Peanut Rice / குடைமிளகாய் வேர்க்கடலை சாதம் <div dir="ltr" style="text-align: left;" trbidi="on">
Very quick and simple rice This contains no onions and no garlic so it can be served during festivals like Navarathri<br />
Its a good choice for Tiffin Box too<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<br />
<b>Ingredients</b><br />
<b>Part 1 - Rice</b><br />
<ul style="text-align: left;">
<li>Rice - 1 cup</li>
<li>Water - 1 1/2 cups</li>
</ul>
Pressure cook rice for 2 whistles and keep it ready<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<b>Part 2 - Fresh Masala Powder</b><br />
<ul style="text-align: left;">
<li>Coriander seeds - 1 tablespoon</li>
<li>Channa Dhal - 2 tablespoon</li>
<li>Urad Dhal - 1 tablespoon</li>
<li>Cinnamon Stick / Pattai - 1 small piece</li>
<li>Red Chillies - 5 or 6 nos</li>
<li>Grated Coconut - 1/2 cup or even more</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
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<div>
<b><br /></b></div>
<div>
<b>Part 3 - Seasoning and Saute</b></div>
<div>
<ul style="text-align: left;">
<li>Oil - 1 tablespoon</li>
<li>Mustard seeds - 1 teaspoon</li>
<li>Cumin seeds - 1 teaspoon</li>
<li>Curry leaves - little</li>
<li>Hing - 1/2 teaspoon</li>
<li>Raw peanuts - handful</li>
<li>Salt - 1 teaspoon or more</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
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<div>
<b>Method</b><br />
<b>Step 1 - Preparation of Masala Powder</b><br />
<ul style="text-align: left;">
<li>In a kadai dry roast cinnamon stick, urad dhal, channa dhal, coriander seeds and dried red chillies</li>
<li>Switch off the flame and toss the grated coconut in it</li>
<li>Cool and powder it in a mixer</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
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<b><br /></b>
<b>Step 2 - Seasoning and Saute</b><br />
<ul style="text-align: left;">
<li>Heat oil in a kadai.Season with mustard, jeera, curry leaves and hing</li>
<li>Fry peanuts till golden brown</li>
<li>Add capsicum pieces and saute it.Make sure it it crispy</li>
</ul>
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<div>
<b>Step 3 - Capsicum Peanut Rice</b></div>
<div>
<ul style="text-align: left;">
<li>Add the freshly prepared masala powder and mix well</li>
<li>Now add the cooked rice and put slat</li>
<li>Blend it thoroughly</li>
<li>Close it for 2 minutes and switch off the stove</li>
</ul>
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<div>
Serve hot with curd and pickle</div>
</div>
<div>
<br /></div>
<div>
<br /></div>
</div>
</div>
</div>
Suhasinihttp://www.blogger.com/profile/07679368814202247792noreply@blogger.com0tag:blogger.com,1999:blog-3771734788825174745.post-87348472159174126372017-02-04T08:28:00.003+09:002017-02-04T08:29:30.148+09:00Capsicum Radish Sambar for Beginners<div dir="ltr" style="text-align: left;" trbidi="on">
This post is exclusively for beginners.There are many methods in which sambar can be made.This is the usual / easiest method for new entrants<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<b><br /></b>
<b>Ingredients </b><br />
<b><br /></b>
<b>Part 1 - Toor dhal</b><br />
<ul style="text-align: left;">
<li>Toor dhal - 1/2 cup</li>
<li>Water - to pressure cook</li>
<li>Methi seeds - little</li>
<li>Turmeric powder - little</li>
<li>Oil - a drop</li>
</ul>
<div>
Pressure cook toor dhal with given items for 4 whistles.Mash and keep it ready<br />
<div>
<b><br /></b>
<b>Part 2 - Tamarind Extract</b></div>
<div>
<ul style="text-align: left;">
<li>Tamarind - big lemon sized ball</li>
<li>Luke warm water - 2 cups</li>
</ul>
</div>
<div style="-webkit-text-stroke-width: 0px; color: black; font-family: "Times New Roman"; font-size: medium; font-style: normal; font-variant-caps: normal; font-variant-ligatures: normal; letter-spacing: normal; orphans: 2; text-align: left; text-indent: 0px; text-transform: none; white-space: normal; widows: 2; word-spacing: 0px;">
<div style="font-weight: normal; margin: 0px;">
Soak tamarind in 2 cups of water for 15 minutes.Squeeze and extract the juice..Discard the pulp</div>
<div style="font-weight: normal; margin: 0px;">
<br /></div>
<div style="margin: 0px;">
<b>Part 3 - Vegetables and Powders</b></div>
<div style="margin: 0px;">
</div>
<ul style="font-weight: normal; text-align: left;">
<li>Oil - 2 teaspoons</li>
<li>Hing - little</li>
<li>Methi seeds - 1/2 teaspoon</li>
<li>Red chilly - 1</li>
<li>Tomato - 1</li>
<li>Capsicum - 1 (cut into big cubes)</li>
<li>Radish - 1 medium sized (cut into rounds)</li>
<li>Turmeric - 1/2 teaspoon</li>
<li>Sambar Powder - 2 teaspoons</li>
<li>Salt - 1 1/2 teaspoons</li>
</ul>
<div>
<b>Part 4 - Seasoning</b></div>
<div>
<ul style="font-weight: normal; text-align: left;">
<li>Ghee - 1 tablespoon</li>
<li>Mustard seeds - 1 teaspoon</li>
<li>Hing - 1/2 teaspoon</li>
<li>Curry leaves - little</li>
</ul>
<div class="separator" style="clear: both; font-weight: normal; text-align: center;">
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<div>
<b>Method</b></div>
<div>
<b>Step 1 - Saute Vegetables</b></div>
<div style="font-weight: normal;">
<ul style="text-align: left;">
<li>Heat oil in a kadai.Add hing, methi seeds and red chilly to it</li>
<li>Put capsicum and saute it for 3 minutes</li>
<li>Add tomato pieces and cook till it is soft</li>
<li>Add radish and saute it</li>
</ul>
</div>
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<b>Step 2 - Sambar</b></div>
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<ul style="text-align: left;">
<li>Add turmeric powder, sambar powder and mix well</li>
<li>Pour tamarind extract and put salt.Let it boil for 5 minutes or till radish gets cooked</li>
<li>Add boiled and mashed toor dhal ,Blend it well</li>
<li>Let it boil</li>
</ul>
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<b>Step 3 - Seasoning</b></div>
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<ul style="text-align: left;">
<li>Meanwhile in a small ladle / kadai heat ghee and season with mustard, hing , curry leaves</li>
<li>Pour the seasonings over the cooked sambar and switch off the stove</li>
</ul>
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Sambar is ready to be served with rice</div>
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Suhasinihttp://www.blogger.com/profile/07679368814202247792noreply@blogger.com0tag:blogger.com,1999:blog-3771734788825174745.post-57912453627944570732017-01-30T22:49:00.000+09:002017-02-18T01:29:07.957+09:00Beans Paasi Parupu Usili / Beans and Crumbled Moong Dhal<div dir="ltr" style="text-align: left;" trbidi="on">
Usually we do parupu usili using bengal gram / kadalai parupu<br />
I saw this recipe in TV which showed the same using moong dhal<br />
This is an excellent accompaniment for Vathakuzhambu or Mor Kuzhambu rice<br />
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<b>Ingredients</b><br />
<b>Part 1 - Curry</b><br />
<ul style="text-align: left;">
<li>Beans - 300 g (cut into small pieces)</li>
<li>Coconut oil - 2 tablespoons</li>
<li>Mustard seeds - 1 teaspoon</li>
<li>Curry leaves - 2 or 3</li>
<li>Red Chilly - 1</li>
<li>Salt - 1 teaspoon</li>
<li>Grated coconut - garnish</li>
</ul>
<b>Part 2 - Usili / Crumbled dhal</b><br />
<ul style="text-align: left;">
<li>Moong dhal - 1/2 cup or 150 g</li>
<li>Red chilly - 2</li>
<li>Green chilly - 1</li>
<li>Cumin seeds - 1/ 2 teaspoon</li>
<li>Salt - 1/4 teaspoon</li>
<li>Turmeric - 1/2 teaspoon</li>
</ul>
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<b>Method</b></div>
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<b>Step 1 - Usili Preparation</b></div>
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<ul style="text-align: left;">
<li>Soak moong dhal, red chilly, green chilly and cumin seeds for about 1/2 hour</li>
<li>Drain the water but do not discard the drained water</li>
<li>Grind the soaked items to a thick paste and use the drained water while grinding</li>
<li>Add salt, turmeric to this batter and mix well</li>
</ul>
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<b>Step 2 - Steaming</b></div>
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<div>
<ul style="text-align: left;">
<li>In a idly stand / steamer steam the ground batter for 10 minutes</li>
<li>Also steam the chopped beans</li>
<li>Insert a knife / spoon to the cooked dhal and check.It should come out clean Otherwise cook for some more time</li>
<li>Cool the steamed dhal and crumble it using fingers</li>
</ul>
</div>
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<b>Step 3 - Beans Parupu Usili</b></div>
<div>
<ul style="text-align: left;">
<li>Heat coconut oil in a kadai.Season with mustard seeds, curry leaves, red chilly and hing</li>
<li>Saute the crumbled dhal / usili</li>
<li>Add beans and put salt.Mix well</li>
<li>Keep it closed for 2 minutes</li>
<li>Garnish with grated coconut and switch off the stove</li>
</ul>
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Beans Paasi Parupu Usili is ready to serve</div>
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Suhasinihttp://www.blogger.com/profile/07679368814202247792noreply@blogger.com0