tag:blogger.com,1999:blog-42107341723598146322024-02-12T14:00:07.694+05:30Swaadhmantra - Pamper your taste buds...!Blog On Traditional Indian dishes...Ingredients, Process, Pictures all are here!! Also detailed are the health benefits of the ingredients...Anonymoushttp://www.blogger.com/profile/02837011768016867385noreply@blogger.comBlogger95125tag:blogger.com,1999:blog-4210734172359814632.post-29607505810142592322016-03-13T20:05:00.001+05:302016-03-13T20:07:17.741+05:30VEGETABLE FRIED RICE<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #990000; font-family: Verdana, sans-serif; font-size: large;"><u>Vegetable Fried Rice recipe</u></span></h2>
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<a href="https://3.bp.blogspot.com/-1zMCqd6MZ2M/VuVnBL1GG3I/AAAAAAAAC7c/2Si1DCtyAM47ZMHqjiO7eLoWMt0g1VVMA/s1600/Vegetable%2BFried%2Brice%2B%2Bfinal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #990000; font-family: Verdana, sans-serif; font-size: large;"><img border="0" height="478" src="https://3.bp.blogspot.com/-1zMCqd6MZ2M/VuVnBL1GG3I/AAAAAAAAC7c/2Si1DCtyAM47ZMHqjiO7eLoWMt0g1VVMA/s640/Vegetable%2BFried%2Brice%2B%2Bfinal.jpg" width="640" /></span></a></div>
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<span style="color: #990000; font-family: Verdana, sans-serif; font-size: large;">Vegetable fried rice is my son's favourite Chinese dish... Irrespective of whatever restaurant we go, he orders this dish... Seeing his craze for this dish, I decided that its high time I learnt to cook this dish :)</span><br />
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<span style="color: #990000; font-family: Verdana, sans-serif; font-size: large;">I have prepared this without adding MSG (aji-no-moto) and in spite of that, it tasted well. </span><br />
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<span style="color: #990000; font-family: Verdana, sans-serif; font-size: large;"><u>Ingredients:</u></span></h3>
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<span style="color: #990000; font-family: Verdana, sans-serif; font-size: large;">White Rice - 2 cups</span><br />
<span style="color: #990000; font-family: Verdana, sans-serif; font-size: large;">Carrots - 4-5 medium sized</span><br />
<span style="color: #990000; font-family: Verdana, sans-serif; font-size: large;">Beans - 10-15 </span><br />
<span style="color: #990000; font-family: Verdana, sans-serif; font-size: large;">Cabbage - 1/4 kg</span><br />
<span style="color: #990000; font-family: Verdana, sans-serif; font-size: large;">Capsicum - 1/2 - small size</span><br />
<span style="color: #990000; font-family: Verdana, sans-serif; font-size: large;">Spring Onion - 3-4 </span><br />
<span style="color: #990000; font-family: Verdana, sans-serif; font-size: large;">Ginger-Garlic Paste - 1 tbspn</span><br />
<span style="color: #990000; font-family: Verdana, sans-serif; font-size: large;">Vinegar - 3 tbspns</span><br />
<span style="color: #990000; font-family: Verdana, sans-serif; font-size: large;">Green chillies - 2-3</span><br />
<span style="color: #990000; font-family: Verdana, sans-serif; font-size: large;">Dry red chilly - 1 </span><br />
<span style="color: #990000; font-family: Verdana, sans-serif; font-size: large;">Oil - 5 tbspns</span><br />
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<span style="color: #990000; font-family: Verdana, sans-serif; font-size: large;"><u>Process:</u></span></h3>
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<span style="color: #990000; font-family: Verdana, sans-serif; font-size: large;">Soak the rice in water for 15 min. Boil and cook the rice and keep aside. Pl. ensure that the rice does not get over cooked. Even 90% cooked rice is fine but it should never be over cooked. </span><br />
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<a href="https://1.bp.blogspot.com/-SDn30le4OWk/Vm1dTyHZ6wI/AAAAAAAACs8/6aR9-088TbsElCmg_-0ryhihEza5qiG1A/s1600/IMG_20150920_140503.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #990000; font-family: Verdana, sans-serif; font-size: large;"><img border="0" src="https://1.bp.blogspot.com/-SDn30le4OWk/Vm1dTyHZ6wI/AAAAAAAACs8/6aR9-088TbsElCmg_-0ryhihEza5qiG1A/s1600/IMG_20150920_140503.jpg" /></span></a></div>
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<span style="color: #990000; font-family: Verdana, sans-serif; font-size: large;">Chop the beans, cabbage, capsicum and finely chop the carrots into small cubes as shown in the picture. Keep aside.</span><br />
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<a href="https://1.bp.blogspot.com/-Gu7GgmGFe5s/VuVlOxrECRI/AAAAAAAAC68/eramrVEV3VgTcuWdH-FzyQ2u8pctxZ53g/s1600/Vegetable%2BFried%2Brice%2Bvegetables.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #990000; font-family: Verdana, sans-serif; font-size: large;"><img border="0" height="426" src="https://1.bp.blogspot.com/-Gu7GgmGFe5s/VuVlOxrECRI/AAAAAAAAC68/eramrVEV3VgTcuWdH-FzyQ2u8pctxZ53g/s640/Vegetable%2BFried%2Brice%2Bvegetables.jpg" width="640" /></span></a></div>
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<span style="color: #990000; font-family: Verdana, sans-serif; font-size: large;">Finely Chop the green chillies and keep aside.</span><br />
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<span style="color: #990000; font-family: Verdana, sans-serif; font-size: large;">Take a frying pan and pour 4-5 tbspns of oil and heat it. Once the oil is hot, break and add the red chilly pieces into it and allow to fry. Then add the carrots and beans into the oil and mix well. Keep the flame high.</span><br />
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<span style="font-family: Verdana, sans-serif; font-size: large;"><span style="color: #990000;">Keep mixing it well for 4-5 minutes. Then add the chopped cabbage into the pan and mix well. Add salt. </span></span><br />
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<a href="https://4.bp.blogspot.com/-Sx4snrl0t3A/VuVlkJqlaFI/AAAAAAAAC7A/kVDVOHLDKvAIsQKHUVHtzZL5v9aapcMnQ/s1600/Vegetable%2BFried%2Brice%2Bvegetables%2Bin%2Bpan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #990000; font-family: Verdana, sans-serif; font-size: large;"><img border="0" height="478" src="https://4.bp.blogspot.com/-Sx4snrl0t3A/VuVlkJqlaFI/AAAAAAAAC7A/kVDVOHLDKvAIsQKHUVHtzZL5v9aapcMnQ/s640/Vegetable%2BFried%2Brice%2Bvegetables%2Bin%2Bpan.jpg" width="640" /></span></a></div>
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<span style="color: #990000; font-family: Verdana, sans-serif; font-size: large;">Allow the vegetables to get sauteed in high flame itself for a couple of minutes. Make sure you keep stirring the vegetables in between so that they dont get burnt at the bottom of the pan. </span><br />
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<span style="color: #990000; font-family: Verdana, sans-serif; font-size: large;">Then add the chopped green chillies and spring onion and mix thoroughly. Add the ginger garlic paste. Mix thoroughly and allow these to get fried in high flame itself. Keep stirring/mixing so that the vegetables or the ginger-garlic do not get burnt. Add venegar and keep mixing thoroughly for a minute in medium flame.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-ZpO49pX2f8c6QiC8w5qe9JZqGpxf0F7z93fZkdIphOGtC9P6gbpg5Np99C3_8z2iD3pNuVce_fNaTA5jJF10e-oejnz0CRnHYHzAMVedx_Xe9cgAM16zP7QBC-uRrZYlGrKlTuc9KCc/s1600/Vegetable+Fried+rice+_vegetables+fried.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #990000; font-family: Verdana, sans-serif; font-size: large;"><img border="0" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-ZpO49pX2f8c6QiC8w5qe9JZqGpxf0F7z93fZkdIphOGtC9P6gbpg5Np99C3_8z2iD3pNuVce_fNaTA5jJF10e-oejnz0CRnHYHzAMVedx_Xe9cgAM16zP7QBC-uRrZYlGrKlTuc9KCc/s640/Vegetable+Fried+rice+_vegetables+fried.jpg" width="640" /></span></a></div>
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<span style="color: #990000; font-family: Verdana, sans-serif; font-size: large;">Finally add the rice, add salt and mix well. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM99H-tc1IGBgYj7ixLvliBFKx_hFYl-B8qGznKYTmJcoMYUxcauGP6oTGmd0mncZ2vpeZTOOOaDjN57ez2hI76hhfB9434ENtiW1Dt7w4A1pEwgnMYefU09RKTF84AVIE7fO1JGcQKME/s1600/IMG_20160309_215915.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #990000; font-family: Verdana, sans-serif; font-size: large;"><img border="0" height="478" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM99H-tc1IGBgYj7ixLvliBFKx_hFYl-B8qGznKYTmJcoMYUxcauGP6oTGmd0mncZ2vpeZTOOOaDjN57ez2hI76hhfB9434ENtiW1Dt7w4A1pEwgnMYefU09RKTF84AVIE7fO1JGcQKME/s640/IMG_20160309_215915.jpg" width="640" /></span></a></div>
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<span style="color: #990000; font-family: Verdana, sans-serif; font-size: large;">Fried rice is ready. Garnish with finely chopped spring onion. </span><br />
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<span style="color: #990000; font-family: Verdana, sans-serif; font-size: large;">This can be eaten with Soya Sauce and/or Green Chilli-Garlic sauce.</span><br />
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<a href="https://2.bp.blogspot.com/-SL9nH4mVkco/VuVmruetOgI/AAAAAAAAC7U/cZR9BEHpresh8bO5Iwqm08rEsjChNeEVg/s1600/Vegetable%2BFried%2Brice%2BManchurian%2Bcombo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #990000; font-family: Verdana, sans-serif; font-size: large;"><img border="0" height="406" src="https://2.bp.blogspot.com/-SL9nH4mVkco/VuVmruetOgI/AAAAAAAAC7U/cZR9BEHpresh8bO5Iwqm08rEsjChNeEVg/s640/Vegetable%2BFried%2Brice%2BManchurian%2Bcombo.jpg" width="640" /></span></a></div>
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<span style="color: #990000; font-family: Verdana, sans-serif; font-size: large;">Vegetable Manchurian or Gobi (cauliflower) Manchurian - Dry or with Gravy are very good side dished for fried rice. <a href="http://swaadhmantra.blogspot.in/2016/03/gobi-manchurian-dry_13.html" target="_blank">Click here to see how to make Gobi (Cauliflower) Manchurian (Dry).</a></span><br />
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<span style="color: #990000; font-family: Verdana, sans-serif; font-size: large;">Serves 2-3 people.</span><br />
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Anonymoushttp://www.blogger.com/profile/02837011768016867385noreply@blogger.com7tag:blogger.com,1999:blog-4210734172359814632.post-75184899316442640472016-03-13T01:22:00.001+05:302016-03-14T13:45:00.132+05:30GOBI (CAULIFLOWER) MANCHURIAN (DRY)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #4c1130; font-family: "verdana" , sans-serif; font-size: x-large;"><u>GOB<span style="font-family: "verdana" , sans-serif;">I <span style="font-family: "verdana" , sans-serif;">(CAULIFLOWER)</span> </span>MANCHURIAN (DRY) RECIPE</u></span></h2>
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<span style="color: #4c1130; font-family: "courier new" , "courier" , monospace; font-size: large;"><b>Gobi Manchurian - though a Chinese dish is a heart-throb of we Indians!!</b></span><br />
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<span style="color: #4c1130; font-family: "courier new" , "courier" , monospace; font-size: large;"><b>I like this dish a lot and so does my son... Hence tried making this @ home...</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrqk-QomhiCYRiqQ3sy_hvLyQqfxWcNwh5_XPl4_Pbo5Dqy68uXDyNcwuFjyhOF0pQraSzUHQ0MR8Xp_gmSGgg5tHMb5YksTO3DKyDWnNBfDBqgsfEXHNzB33743JqLIoAjTKUNCcALnM/s1600/gobi+manchurian+dry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #4c1130; font-family: "courier new" , "courier" , monospace; font-size: large;"><b><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrqk-QomhiCYRiqQ3sy_hvLyQqfxWcNwh5_XPl4_Pbo5Dqy68uXDyNcwuFjyhOF0pQraSzUHQ0MR8Xp_gmSGgg5tHMb5YksTO3DKyDWnNBfDBqgsfEXHNzB33743JqLIoAjTKUNCcALnM/s640/gobi+manchurian+dry.jpg" width="640" /></b></span></a></div>
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<span style="color: #4c1130; font-family: "verdana" , sans-serif; font-size: x-large;"><u style="font-weight: normal;">INGREDIENTS</u></span></h3>
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<span style="color: #4c1130; font-family: "courier new" , "courier" , monospace; font-size: large;"><b>Cauliflower- 1 - medium</b></span><br />
<span style="color: #4c1130; font-family: "courier new" , "courier" , monospace; font-size: large;"><b>Turmeric powder - 1/2 tsp</b></span><br />
<span style="color: #4c1130; font-family: "courier new" , "courier" , monospace; font-size: large;"><b>Chilly powder - 1/2 tsn</b></span><br />
<span style="color: #4c1130; font-family: "courier new" , "courier" , monospace; font-size: large;"><b>pepper powder - 1/2 tsn</b></span><br />
<span style="color: #4c1130; font-family: "courier new" , "courier" , monospace; font-size: large;"><b>Ginger garlic paste - 1/4 tspn</b></span><br />
<span style="color: #4c1130; font-family: "courier new" , "courier" , monospace; font-size: large;"><b>Salt to taste</b></span><br />
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<span style="color: #4c1130; font-family: "courier new" , "courier" , monospace; font-size: large;"><b>For Batter</b></span><br />
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<span style="color: #4c1130; font-family: "courier new" , "courier" , monospace; font-size: large;"><b>All purpose flour /Maida - 1/2 cup</b></span><br />
<span style="color: #4c1130; font-family: "courier new" , "courier" , monospace; font-size: large;"><b>Corn flour/Rice powder - 1/4 cup (i used rice powder)</b></span><br />
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<span style="color: #4c1130; font-family: "courier new" , "courier" , monospace; font-size: large;"><b>Oil -2 tbsn</b></span><br />
<span style="color: #4c1130; font-family: "courier new" , "courier" , monospace; font-size: large;"><b>Onion-1 large</b></span><br />
<span style="color: #4c1130; font-family: "courier new" , "courier" , monospace; font-size: large;"><b>Ginger -1 small piece chopped</b></span><br />
<span style="color: #4c1130; font-family: "courier new" , "courier" , monospace; font-size: large;"><b>garlic-6-8 cloves chopped</b></span><br />
<span style="color: #4c1130; font-family: "courier new" , "courier" , monospace; font-size: large;"><b>Soy sauce-2 tsn</b></span><br />
<span style="color: #4c1130; font-family: "courier new" , "courier" , monospace; font-size: large;"><b>Tomato Ketchup-2tsn</b></span><br />
<span style="color: #4c1130; font-family: "courier new" , "courier" , monospace; font-size: large;"><b>Vinegar -2tsn</b></span><br />
<span style="color: #4c1130; font-family: "courier new" , "courier" , monospace; font-size: large;"><b>Spring onion chopped 1 bunch</b></span><br />
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<span style="color: #4c1130; font-family: "verdana" , sans-serif; font-size: x-large;"><u style="font-weight: normal;">PROCESS</u></span></h3>
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<span style="color: #4c1130; font-family: "courier new" , "courier" , monospace; font-size: large;"><b>Soak the cauliflower in hot water for 2 minutes. It helps remove pesticides and kill the germs if any.</b></span><br />
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<span style="color: #4c1130; font-family: "courier new" , "courier" , monospace; font-size: large;"><b>Cut the cauliflower in medium size, add turmeric powder into it and boil it.</b></span><br />
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<a href="https://1.bp.blogspot.com/-t1RnqDjTkGY/VuRw-josv8I/AAAAAAAAC5w/t4SJJgAIvAMMYCov1kOYBC7vis4I73n5Q/s1600/gobi%2Bmanchurian_cauliflower%2Braw.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #4c1130; font-family: "courier new" , "courier" , monospace; font-size: large;"><b><img border="0" height="267" src="https://1.bp.blogspot.com/-t1RnqDjTkGY/VuRw-josv8I/AAAAAAAAC5w/t4SJJgAIvAMMYCov1kOYBC7vis4I73n5Q/s400/gobi%2Bmanchurian_cauliflower%2Braw.jpg" width="400" /></b></span></a></div>
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<span style="color: #4c1130; font-family: "courier new" , "courier" , monospace; font-size: large;"><b>Cook it for 5 minutes and drain and keep it aside.</b></span><br />
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<span style="color: #4c1130; font-family: "courier new" , "courier" , monospace; font-size: large;"><b>Mix the Cauliflower with ginger-garlic paste, chilly powder, salt, pepper powder and keep it aside for 10 minutes. This helps the ingredients to get soaked into the cauliflower pieces.</b></span><br />
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<span style="color: #4c1130; font-family: "courier new" , "courier" , monospace; font-size: large;"><b>Chop the onion, ginger, garlic, spring onions and keep them aside.</b></span><br />
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<span style="color: #4c1130; font-family: "courier new" , "courier" , monospace; font-size: large;"><b>Mix maida, Corn flour/Rice flour and salt with little water to make a batter (batter must a bit free flowing - such as that of a bhajji batter)</b></span><br />
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<a href="https://3.bp.blogspot.com/-tyEIVO30VjE/VuRxU6yMRNI/AAAAAAAAC6A/mK9G6wWrvNUkBP8E3-ZQiV3FI9IYpTUmA/s1600/gobi%2Bmanchurian%2Bbatter%2Bfinal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #4c1130; font-family: "courier new" , "courier" , monospace; font-size: large;"><b><img border="0" height="300" src="https://3.bp.blogspot.com/-tyEIVO30VjE/VuRxU6yMRNI/AAAAAAAAC6A/mK9G6wWrvNUkBP8E3-ZQiV3FI9IYpTUmA/s400/gobi%2Bmanchurian%2Bbatter%2Bfinal.jpg" width="400" /></b></span></a></div>
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<span style="color: #4c1130; font-family: "courier new" , "courier" , monospace; font-size: large;"><b>Dip the cauliflower florets in the batter completely and fry them. Once they become golden brown color, remove from oil, drain the oil and put it in paper towels.</b></span><br />
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<span style="color: #4c1130; font-family: "courier new" , "courier" , monospace; font-size: large;"><b>Take the frying pan and pour 3-4 tblspn oil. Once the oil is hot, add the chopped onions and saute well. Add a spoon of tomato sauce, soya sauce, vinegar and mix it well. </b></span><br />
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<span style="color: #4c1130; font-family: "courier new" , "courier" , monospace; font-size: large;"><b>Then add spring onions, ginger and garlic. Saute these together well. </b></span><br />
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<span style="color: #4c1130; font-family: "courier new" , "courier" , monospace; font-size: large;"><b>Then add the fried gobi and mix well. </b></span><br />
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<span style="color: #4c1130; font-family: "courier new" , "courier" , monospace; font-size: large;"><b>Decorate with some chopped spring onions.</b></span><br />
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<span style="color: #4c1130; font-family: "courier new" , "courier" , monospace; font-size: large;"><b>This is the dry version of gobi manchurian... To be served as a starter or with Fried rice, noodles etc.</b></span><br />
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Anonymoushttp://www.blogger.com/profile/02837011768016867385noreply@blogger.com0tag:blogger.com,1999:blog-4210734172359814632.post-53023912254766011852016-01-26T19:39:00.000+05:302016-01-30T19:43:50.647+05:30Aloo Methi Subzi - Potato and Fenugreek leaves stir fried<div dir="ltr" style="text-align: left;" trbidi="on">
<h2 style="text-align: center;">
<span style="color: #660000; font-family: "verdana" , sans-serif; font-size: large;"><u>Aloo Methi Subzi</u></span></h2>
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<a href="http://3.bp.blogspot.com/-Cj2joSaX3YE/Vqd19SJn09I/AAAAAAAAC2k/iJglhljNe8c/s1600/aloo%2Bmethi%2Bsubzi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #660000;"></span></a></div>
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<a href="http://3.bp.blogspot.com/-UFle4s1QJdQ/Vqy8wZJD_PI/AAAAAAAAC4M/P43ZAetZU10/s1600/aloo%2Bmethi%2Benhanced.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-UFle4s1QJdQ/Vqy8wZJD_PI/AAAAAAAAC4M/P43ZAetZU10/s640/aloo%2Bmethi%2Benhanced.jpg" width="640" /></a></div>
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<span style="color: #660000; font-family: "verdana" , sans-serif; font-size: large;">Aloo-Methi Subzi is a north Indian recipe well known for its taste and health properties since it contains fenugreek leaves which are excellent for a lot of health problems such as diabetes and LDL cholesterol. It improves hair quality - it can be applied on the scalp before bath for long and lustrous hair. It also reduces skin blemishes.</span><br />
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<span style="color: #660000; font-family: "verdana" , sans-serif; font-size: large;">Aloo-Methi Subzi tastes excellent with rotis, parathas, phulkas etc.</span><br />
<span style="color: #660000; font-family: "verdana" , sans-serif; font-size: large;">I heard about this dish after marriage when my husband brought fenugreek leaves home. I prepared this dish @ that time and it had come out well. </span><br />
<span style="color: #660000; font-family: "verdana" , sans-serif; font-size: large;">I too liked this dish when I ate it at that time. </span><br />
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<u><span style="color: #660000;"><span style="font-family: "verdana" , sans-serif; font-size: large;"><br /></span><span style="font-family: "verdana" , sans-serif; font-size: large;">INGREDIENTS to prepare Aloo Methi Subzi</span></span></u></h3>
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<span style="color: #660000; font-family: "verdana" , sans-serif; font-size: large;">Methi leaves - a bunch </span><br />
<span style="color: #660000; font-family: "verdana" , sans-serif; font-size: large;">Potatoes - 3 to 4 nos, medium</span><br />
<span style="color: #660000; font-family: "verdana" , sans-serif; font-size: large;">Red chilly powder - 1/4tsn</span><br />
<span style="color: #660000; font-family: "verdana" , sans-serif; font-size: large;">Turmeric powder - 1/4tsn</span><br />
<span style="color: #660000; font-family: "verdana" , sans-serif; font-size: large;">Green chilly - 3 nos</span><br />
<span style="color: #660000; font-family: "verdana" , sans-serif; font-size: large;">Oil - 2 tbsn</span><br />
<span style="color: #660000; font-family: "verdana" , sans-serif; font-size: large;">Salt - as required</span><br />
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<u><span style="color: #660000;"><span style="font-family: "verdana" , sans-serif; font-size: large;">PROCESS </span><span style="font-family: "verdana" , sans-serif; font-size: large;">to prepare Aloo Methi Subzi</span></span></u></h3>
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<span style="font-family: "verdana" , sans-serif; font-size: large;"><span style="color: #660000;">Clean the leaves well preferably with salt water. It helps remove the mud easier as well as pesticides in the leaves.</span></span><br />
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<a href="http://4.bp.blogspot.com/-JuWiieiXQSY/Vqd2YFAciVI/AAAAAAAAC2s/KWlkz53j_30/s1600/fenugreek%2Bleaves.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #660000;"><img border="0" height="480" src="http://4.bp.blogspot.com/-JuWiieiXQSY/Vqd2YFAciVI/AAAAAAAAC2s/KWlkz53j_30/s640/fenugreek%2Bleaves.jpg" width="640" /></span></a></div>
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<span style="color: #660000; font-family: "verdana" , sans-serif; font-size: large;">Finely chop the fenugreek leaves. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwli3hTKqkn8AY3xkS3hB4YJgC67wY4TgvizmuwNuL-LV0pJ0a0RLSkz6vf-78aABwyqFw4OdrWz94MnVT1hfA0cRELSS5bivvP2AUPTF8cKJglCr0CWgn2S0N5aGOSJdkpylKaxWB7eU/s1600/methi+chopped.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #660000;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwli3hTKqkn8AY3xkS3hB4YJgC67wY4TgvizmuwNuL-LV0pJ0a0RLSkz6vf-78aABwyqFw4OdrWz94MnVT1hfA0cRELSS5bivvP2AUPTF8cKJglCr0CWgn2S0N5aGOSJdkpylKaxWB7eU/s640/methi+chopped.jpg" width="640" /></span></a></div>
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<span style="color: #660000; font-family: "verdana" , sans-serif; font-size: large;">Chop the potatoes into medium size cubes.</span><br />
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<a href="http://2.bp.blogspot.com/-gmUunD_LNOo/Vqd3BKM0gRI/AAAAAAAAC28/NE-NDzhUMGM/s1600/potatoes%2Bchopped.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #660000;"><img border="0" height="480" src="http://2.bp.blogspot.com/-gmUunD_LNOo/Vqd3BKM0gRI/AAAAAAAAC28/NE-NDzhUMGM/s640/potatoes%2Bchopped.jpg" width="640" /></span></a></div>
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<span style="color: #660000; font-family: "verdana" , sans-serif; font-size: large;">Take a frying pan and pour oil and heat it. Once the oil is hot, add potatoes into it. Then add salt, chilly powder and turmeric powder.</span><br />
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<a href="http://3.bp.blogspot.com/-W-LVqsRCs2c/Vqd37Wv-0uI/AAAAAAAAC3E/VgHadCelKwk/s1600/aloo%2Bmethi%2B-%2Bpotatoes%2Bwith%2Bspices.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #660000;"><img border="0" height="480" src="http://3.bp.blogspot.com/-W-LVqsRCs2c/Vqd37Wv-0uI/AAAAAAAAC3E/VgHadCelKwk/s640/aloo%2Bmethi%2B-%2Bpotatoes%2Bwith%2Bspices.jpg" width="640" /></span></a></div>
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<span style="color: #660000; font-family: "verdana" , sans-serif; font-size: large;">Saute the potatoes for a few minutes still they become light brownish in colour. Sprinkle a handful of water into this.</span><br />
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<a href="http://1.bp.blogspot.com/-kiLbuGQ5KbE/Vqd4NRoNNbI/AAAAAAAAC3M/KXx6a5ZEImE/s1600/aloo%2Bmethi%2B-%2Bpotatoes%2Bsauteed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #660000;"><img border="0" height="480" src="http://1.bp.blogspot.com/-kiLbuGQ5KbE/Vqd4NRoNNbI/AAAAAAAAC3M/KXx6a5ZEImE/s640/aloo%2Bmethi%2B-%2Bpotatoes%2Bsauteed.jpg" width="640" /></span></a></div>
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<span style="color: #660000; font-family: "verdana" , sans-serif; font-size: large;">Now add the chopped fenugreek leaves into the sauteed potatoes. Slit the green chillies and add these.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCVRLffuOklSO_Oog1cJU34aDYYY_cZjAnrBAfPEKpMlWVc_sLFuMPyY9N5SL1wKkMVgKqfNHMUqUF6M_nvOO3oFyhUZQPDcawJdlwwhoZ4NIjfFyHoiJ-z0moC8QtxflV1miNz6DRukc/s1600/aloo+methi+-+methi+with+chillies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #660000;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCVRLffuOklSO_Oog1cJU34aDYYY_cZjAnrBAfPEKpMlWVc_sLFuMPyY9N5SL1wKkMVgKqfNHMUqUF6M_nvOO3oFyhUZQPDcawJdlwwhoZ4NIjfFyHoiJ-z0moC8QtxflV1miNz6DRukc/s640/aloo+methi+-+methi+with+chillies.jpg" width="640" /></span></a></div>
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<span style="color: #660000; font-family: "verdana" , sans-serif; font-size: large;">Close it with a lid with a medium flame.cook it for 10 minutes. Check if the leaves have got cooked properly. One thing we need to be careful is that we must not mix this too much to avoid the potatoes getting mashed. The potatoes must retain their shape. </span><br />
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<a href="http://2.bp.blogspot.com/-BCxQCseWQ2U/Vqd6wUnh0KI/AAAAAAAAC3o/LLUSNyEyECw/s1600/aloo%2Bmethi%2Bcooked.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #660000;"><img border="0" height="480" src="http://2.bp.blogspot.com/-BCxQCseWQ2U/Vqd6wUnh0KI/AAAAAAAAC3o/LLUSNyEyECw/s640/aloo%2Bmethi%2Bcooked.jpg" width="640" /></span></a></div>
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<span style="color: #660000; font-family: "verdana" , sans-serif; font-size: large;">Once the fenugreek leaves are cooked well, remove the lid, mix the potatoes and leaves once and saute it for a few minutes so that the water, if any, gets evaporated and the bhaji gets dry. </span><br />
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<a href="http://2.bp.blogspot.com/-ihabHY2sD10/Vqd673sBHMI/AAAAAAAAC3w/lZoes42dMkY/s1600/aloo%2Bmethi%2B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #660000;"></span></a></div>
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<a href="http://3.bp.blogspot.com/-UFle4s1QJdQ/Vqy8wZJD_PI/AAAAAAAAC4M/P43ZAetZU10/s1600/aloo%2Bmethi%2Benhanced.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-UFle4s1QJdQ/Vqy8wZJD_PI/AAAAAAAAC4M/P43ZAetZU10/s640/aloo%2Bmethi%2Benhanced.jpg" width="640" /></a></div>
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<span style="color: #660000; font-family: "verdana" , sans-serif; font-size: large;">Aloo methi subzi is ready. Serve hot with rotis, parathas, chapattis, phulkas etc</span></div>
Anonymoushttp://www.blogger.com/profile/02837011768016867385noreply@blogger.com2tag:blogger.com,1999:blog-4210734172359814632.post-67176118536035806472016-01-16T13:10:00.000+05:302016-01-30T19:41:41.008+05:30GREEN TEA - How to actually make it to reap its health benefits<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #660000; font-family: "courier new" , "courier" , monospace; font-size: large;"><b>A lot of health websites have written about the health benefits of drinking green tea. To understand what is green tea and its benefits, <a href="https://en.wikipedia.org/wiki/Green_tea" target="_blank">click here</a></b></span><br />
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<a href="http://4.bp.blogspot.com/-6nK61ZOhh1I/VqzEiOQRm8I/AAAAAAAAC4c/khks7d11JYo/s1600/green%2Btea%2Bfinal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-6nK61ZOhh1I/VqzEiOQRm8I/AAAAAAAAC4c/khks7d11JYo/s1600/green%2Btea%2Bfinal.jpg" /></a></div>
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<span style="color: #660000; font-family: "courier new" , "courier" , monospace; font-size: large;"><b>I have been drinking green tea once in a day since more than a year now and I am convinced that this is truly a magical tea to drink. Such are the changes I have experienced in me as a result of drinking this tea. </b></span><br />
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<span style="color: #660000; font-family: "courier new" , "courier" , monospace; font-size: large;"><b>There are various methods to make green tea @ home but one of the best ways to drink green tea is to have it with Lemon and honey. This is esp. beneficial if you plan to drink green tea for the additional benefit of weight loss apart from the other benefits that it brings. </b></span><br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-lskF9miDcSM/VpnsU-5nqfI/AAAAAAAAC1Q/zdPgb6MqWYE/s1600/GREENTEA%2BAND%2BHONEY.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="138" src="http://3.bp.blogspot.com/-lskF9miDcSM/VpnsU-5nqfI/AAAAAAAAC1Q/zdPgb6MqWYE/s200/GREENTEA%2BAND%2BHONEY.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-size: xx-small;">Picture Courtesy - www.tetley.in & <br />www.daburhoney.com</span></td></tr>
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<span style="color: #660000; font-family: "courier new" , "courier" , monospace; font-size: large;"><b>Here is how I prepare green tea... </b></span><br />
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<u><span style="color: #660000; font-family: "courier new" , "courier" , monospace; font-size: large;">Ingredients to prepare green tea</span></u></h3>
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<span style="color: #660000; font-family: "courier new" , "courier" , monospace; font-size: large;"><b>Green Tea leaves - 1 tsp. You can use any brand such as Tetley, Lipton etc I use the plain variety of <a href="http://www.tetley.in/" target="_blank">Tetley Green Tea</a> </b></span><br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-OGJkLHuloIk/Vpk4sTF-nFI/AAAAAAAAC1A/SIQ_7hdkAxM/s1600/green%2Btea%2Bleaves.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="148" src="http://2.bp.blogspot.com/-OGJkLHuloIk/Vpk4sTF-nFI/AAAAAAAAC1A/SIQ_7hdkAxM/s200/green%2Btea%2Bleaves.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Dry Green tea leaves</td></tr>
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<span style="color: #660000; font-family: "courier new" , "courier" , monospace; font-size: large;"><b>Natural Honey - 1 tbsn (I use <a href="http://www.daburhoney.com/" target="_blank">Dabur Honey</a>)</b></span><br />
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<span style="color: #660000; font-family: "courier new" , "courier" , monospace; font-size: large;"><b>Lemon - 1/2 slice</b></span><br />
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<u><span style="color: #660000; font-family: "courier new" , "courier" , monospace; font-size: large;">Process to prepare green tea</span></u></h3>
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<span style="color: #660000; font-family: "courier new" , "courier" , monospace; font-size: large;"><b>Take one 1 tspn of green tea leaves and put into a glass. </b></span><br />
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<span style="color: #660000; font-family: "courier new" , "courier" , monospace;"><b>Boil the water and pour the boiled water into the glass containing the green tea leaves.</b></span></span><br />
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<a href="http://1.bp.blogspot.com/-tGa_PsW16jg/Vpnv13YdTkI/AAAAAAAAC1c/88qh7MMss6A/s1600/green%2Btea_hot%2Bwater%2Bpoured.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-tGa_PsW16jg/Vpnv13YdTkI/AAAAAAAAC1c/88qh7MMss6A/s640/green%2Btea_hot%2Bwater%2Bpoured.jpg" width="640" /></a></div>
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<span style="color: #660000; font-family: "courier new" , "courier" , monospace; font-size: large;"><b>Close the glass with lid and keep it aside for around 3-4 minutes. </b></span><br />
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<span style="color: #660000; font-family: "courier new" , "courier" , monospace; font-size: large;"><b>Next, remove the lid and stir. You will notice that the leaves that were dry initially have now unfurled and have become like torn green leaves</b></span><br />
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<a href="http://3.bp.blogspot.com/-iWYNy3Beq-Q/Vpnv_6ZzslI/AAAAAAAAC1k/yrJakZjd1vs/s1600/green%2Btea%2Bafter%2B3%2Bmin.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-iWYNy3Beq-Q/Vpnv_6ZzslI/AAAAAAAAC1k/yrJakZjd1vs/s640/green%2Btea%2Bafter%2B3%2Bmin.jpg" width="640" /></a></div>
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<a href="http://2.bp.blogspot.com/-MbI8OiFU02o/VpnwG2qFhzI/AAAAAAAAC1w/1DCzW0aScOM/s1600/green%2Btea%2Bleaves%2Bafter%2Bpreparation.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="478" src="http://2.bp.blogspot.com/-MbI8OiFU02o/VpnwG2qFhzI/AAAAAAAAC1w/1DCzW0aScOM/s640/green%2Btea%2Bleaves%2Bafter%2Bpreparation.jpg" width="640" /></a></div>
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<b style="color: #660000; font-family: 'Courier New', Courier, monospace;"><span style="font-size: large;">Pour into a separate glass filtering out the tea leaves.</span></b><br />
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<span style="color: #660000; font-family: "courier new" , "courier" , monospace;"><b>Since the tea would be very hot, allow it to cool down a bit and become warm. This is because honey must never be added into hot water/liquid - it turns harmful for our body.</b></span></span><br />
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<span style="color: #660000; font-family: "courier new" , "courier" , monospace;"><b>Once it becomes warm, squeeze the lemon into it. Add honey, stir well and drink it immediately.</b></span></span><br />
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<a href="http://4.bp.blogspot.com/-DQKVd6QuSC8/VpnwyZmw2oI/AAAAAAAAC10/N-WZBc8BuzY/s1600/green%2Btea%2B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-size: large;"><img border="0" height="456" src="http://4.bp.blogspot.com/-DQKVd6QuSC8/VpnwyZmw2oI/AAAAAAAAC10/N-WZBc8BuzY/s640/green%2Btea%2B1.jpg" width="640" /></span></a></div>
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<span style="color: #660000; font-family: "courier new" , "courier" , monospace;"><b>We can drink green tea after 1 or 2 hours post breakfast or lunch or in the evenings. </b></span></span><br />
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<i><span style="color: #660000; font-family: "courier new" , "courier" , monospace;"><b>NEVER DRINK GREEN TEA IN THE MORNING EMPTY STOMACH</b></span></i></span><br />
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<span style="color: #660000; font-family: "courier new" , "courier" , monospace;"><b>Hope this is useful to you... </b></span></span></div>
Anonymoushttp://www.blogger.com/profile/02837011768016867385noreply@blogger.com7tag:blogger.com,1999:blog-4210734172359814632.post-71843005858710380462016-01-07T10:35:00.001+05:302016-01-30T19:44:39.716+05:30SUNDAKKAI VATHAL KUZHAMBU - DRIED AND FRIED TURKEY BERRY PREPARED IN TAMARIND PULP GRAVY<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #660000; font-family: Courier New, Courier, monospace; font-size: large;"><b>SUNDAKKAI (CHUNDANGA in Malayalam) VATHAL KUZHAMBU</b></span></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikso_-IyZQis0g_8v5MFjDegVeUZj9fNwNe6KYJbEmvqw9JSldS1sXy4uV8s353zCSNnbvz6Fc2_05zmtfSxrWMTwCBTT-XIqea2ZpT1cZssbBKo0H_2ARWwel9p8MK1CIdltLW9Y0Qhk/s1600/Sundakka+Vathal+Kuzhambu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="451" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikso_-IyZQis0g_8v5MFjDegVeUZj9fNwNe6KYJbEmvqw9JSldS1sXy4uV8s353zCSNnbvz6Fc2_05zmtfSxrWMTwCBTT-XIqea2ZpT1cZssbBKo0H_2ARWwel9p8MK1CIdltLW9Y0Qhk/s640/Sundakka+Vathal+Kuzhambu.jpg" width="640" /></a></div>
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<span style="color: #660000; font-family: Courier New, Courier, monospace; font-size: large;"><b>This dish has been prepared in Tamil Brahmin style since they donot use onions in this dish. This is a very easy to make dish and takes just 15 min.</b></span><br />
<span style="color: #660000; font-family: Courier New, Courier, monospace; font-size: large;"><b>I got help from my neighbour Lakshmi mami. She explained the recipe and process to me. She was using Sambar powder for this dish. However, the Sambar powder that I use is more of a Kerala style Sambar powder, which I thought might be the right one for this dish. Hence I have used Aachi brand Vathal Kuzhambu powder. </b></span><br />
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<i><span style="color: #660000; font-size: large;"><span style="font-family: Courier New, Courier, monospace;"><b>In my earlier post (<a href="http://swaadhmantra.blogspot.in/2015/07/sundakkai-kuzhambu-chundangha-curry.html" target="_blank">Sundakkai Kuzhambu</a>) </b></span><b style="font-family: 'Courier New', Courier, monospace;">have written about the huge health benefits that Turkey Berry has - </b></span></i><br />
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<span style="color: #660000; font-family: Courier New, Courier, monospace; font-size: large;"><b><i>1. It has the potential to kill the germs and also acts as a medicine for cold and also helps in problems related to chest and stomach.</i></b></span><br />
<span style="color: #660000; font-family: Courier New, Courier, monospace; font-size: large;"><b><i>2. It is a good tonic for liver and used to strengthen immunity power and also reduce body fat.</i></b></span><br />
<span style="color: #660000; font-family: Courier New, Courier, monospace; font-size: large;"><b><i>3. People who have diarrhea, stomach ache, piles, tuberculosis should use Turkey berry as a part of their food.</i></b></span><br />
<span style="color: #660000; font-family: Courier New, Courier, monospace; font-size: large;"><b><i>4. Taking Turkey Berry regularly will help in strengthening the nerves in the eyes and provides a clear vision</i></b></span><br />
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<span style="color: #660000; font-family: Courier New, Courier, monospace; font-size: large;"><b>Lets get into the preparation now. </b></span><br />
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<span style="color: #660000; font-family: Courier New, Courier, monospace; font-size: large;"><b>Dried Turkey Berry - 1/4 cup</b></span><br />
<span style="color: #660000; font-family: Courier New, Courier, monospace; font-size: large;"><b>Aachi Vattal Powder - 3 tbspn</b></span><br />
<span style="color: #660000; font-family: Courier New, Courier, monospace; font-size: large;"><b><i>Gingelly (til / sesame) oil - 3 tbspn - this is very important</i></b></span><br />
<span style="color: #660000; font-family: Courier New, Courier, monospace; font-size: large;"><b>Tamarind - 1 lemon size</b></span><br />
<span style="color: #660000; font-family: Courier New, Courier, monospace; font-size: large;"><b>Mustard seeds - 1/4 tspn</b></span><br />
<span style="color: #660000; font-family: Courier New, Courier, monospace; font-size: large;"><b>Dried Red chilly - 3 nos </b></span><br />
<span style="color: #660000; font-family: Courier New, Courier, monospace; font-size: large;"><b>Urad dal - 1/2 tsn </b></span><br />
<span style="color: #660000; font-family: Courier New, Courier, monospace; font-size: large;"><b>Jaggery - a small piece</b></span><br />
<span style="color: #660000; font-family: Courier New, Courier, monospace; font-size: large;"><b>Asafoetida - a pinch</b></span><br />
<span style="color: #660000; font-family: Courier New, Courier, monospace; font-size: large;"><b>Curry leaves - 5 to 6 </b></span><br />
<b style="font-family: 'Courier New', Courier, monospace;"><span style="color: #660000; font-size: large;">Salt to taste</span></b><br />
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<b style="font-family: 'Courier New', Courier, monospace;"><span style="color: #660000; font-size: large;">PROCESS:</span></b></h3>
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<span style="color: #660000; font-family: Courier New, Courier, monospace; font-size: large;"><b>Take a frying pan and fry the dry sundakkai vathal till it turns dark brown. Keep it aside.</b></span><br />
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<a href="http://1.bp.blogspot.com/-9tZM-w33wHg/Vo3w8R3vOEI/AAAAAAAACzU/D6tr2VcTj-M/s1600/fried%2Bsundakka%2Bvathal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-9tZM-w33wHg/Vo3w8R3vOEI/AAAAAAAACzU/D6tr2VcTj-M/s400/fried%2Bsundakka%2Bvathal.jpg" width="400" /></a></div>
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<span style="color: #660000; font-family: Courier New, Courier, monospace; font-size: large;"><b>Extract the tamarind pulp from the tamarind and keep it aside.</b></span><br />
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<span style="color: #660000; font-family: Courier New, Courier, monospace; font-size: large;"><b>Powder the Jaggery and keep aside.</b></span><br />
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<span style="color: #660000; font-family: Courier New, Courier, monospace; font-size: large;"><b>Take a frying pan and pour gingelly (til / sesame)oil and heat it. <i>Since we generally have less oil, I have taken the only 3 tablespoons of oil. However, this dish tastes better with a bit more oil and hence a bit more of oil can be used if required.</i></b></span><br />
<span style="color: #660000; font-family: Courier New, Courier, monospace; font-size: large;"><b>Once the oil is hot, add mustard seeds. Once the mustard seeds splutter, add Urad dal and dry red chillies. Saute till Urud Dal turns light brown. </b></span><br />
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<span style="color: #660000; font-family: Courier New, Courier, monospace; font-size: large;"><b>Then add curry leaves and mix well. Add the fried Sundakka into this and mix well. </b></span><br />
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<span style="color: #660000; font-family: Courier New, Courier, monospace; font-size: large;"><b>Then add the tamarind pulp into it. Add around 50 ml water (this dish is basically a thick gravy type, hence be careful while adding water). Allow it to boil and stir thoroughly it for 3 minutes. </b></span><br />
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<span style="color: #660000; font-family: Courier New, Courier, monospace; font-size: large;"><b>Then add the Vathal Powder and mix well.</b></span><br />
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<span style="color: #660000; font-family: Courier New, Courier, monospace; font-size: large;"><b>After that add the Asafoetida and mix it well. Add Jaggery powder and mix again. Allow it to boil in low flame for another 5 minutes.</b></span><br />
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<a href="http://3.bp.blogspot.com/-Yet063iJx3A/Vo3xgSlU0WI/AAAAAAAACz8/ywJFmKjHg8Q/s1600/Sundakkai%2Bkuzhambu%2B-after%2Badding%2Ball%2Bingr.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-Yet063iJx3A/Vo3xgSlU0WI/AAAAAAAACz8/ywJFmKjHg8Q/s640/Sundakkai%2Bkuzhambu%2B-after%2Badding%2Ball%2Bingr.jpg" width="640" /></a></div>
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<span style="color: #660000; font-family: Courier New, Courier, monospace; font-size: large;"><b>Sundakkai Vathal Kuzhambu is ready. To be served with Rice.</b></span></div>
Anonymoushttp://www.blogger.com/profile/02837011768016867385noreply@blogger.com0tag:blogger.com,1999:blog-4210734172359814632.post-53366221893893166432015-12-24T15:19:00.000+05:302015-12-24T19:01:51.398+05:30EGGLESS WHITE FOREST CAKE BAKED IN COOKER<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: purple; font-family: Courier New, Courier, monospace; font-size: large;">EGGLESS WHITE FOREST CAKE IN COOKER</span></h2>
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<span style="color: #660000; font-family: Courier New, Courier, monospace; font-size: large;"><b>Since the last few months, I have been thinking of baking a black forest cake since we all like it a lot. However, recently, in a bakery I happened to taste a White Forest cake and it tasted so very good. </b></span><br />
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<span style="color: #660000; font-family: Courier New, Courier, monospace; font-size: large;"><b>Now because its Christmas time, I thought its the right time to try out this cake.</b></span><br />
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<a href="http://1.bp.blogspot.com/--73gsW7AUWo/Vnvt5OS9qzI/AAAAAAAACx0/VDMqPmAjUdA/s1600/white%2Bforest%2Bcake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/--73gsW7AUWo/Vnvt5OS9qzI/AAAAAAAACx0/VDMqPmAjUdA/s640/white%2Bforest%2Bcake.jpg" width="640" /></a></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;"><b><span style="color: #660000;">One big challenge I had in making this cake was preparing the whipped cream, which I had no idea how to prepare. I also don't have the electric whipper/whisk to prepare the cream. I somehow managed to make the whipped cream with the Amul fresh cream using a manual whipper . </span></b></span><br />
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<b><span style="color: #660000;"><span style="font-family: Courier New, Courier, monospace; font-size: large;">Another change I did this time was to use salt as the heating medium </span><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">in the cooker</span><span style="font-family: 'Courier New', Courier, monospace; font-size: large;"> </span><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">instead of water. Hence this is not a steamed cake - a baked one :)</span></span></b><br />
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;"><b><span style="color: #660000;">Enough of talk now...Lets get into the preparation..</span></b></span><br />
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<span style="color: #660000; font-family: Courier New, Courier, monospace; font-size: x-large;"><u>INGREDIENTS</u></span></h3>
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<span style="color: #660000; font-family: Courier New, Courier, monospace; font-size: large;"><b>Maida- 1.5 cup</b></span><br />
<span style="color: #660000; font-family: Courier New, Courier, monospace; font-size: large;"><b>Baking powder- 3/4 tsp</b></span><br />
<span style="color: #660000; font-family: Courier New, Courier, monospace; font-size: large;"><b>Baking soda- 1/2 tsp</b></span><br />
<span style="color: #660000; font-family: Courier New, Courier, monospace; font-size: large;"><b>Sugar- 1 cup (powdered)</b></span><br />
<span style="color: #660000; font-family: Courier New, Courier, monospace; font-size: large;"><b>Butter - 1/2 cup</b></span><br />
<span style="color: #660000; font-family: Courier New, Courier, monospace; font-size: large;"><b>Milk - 1/2 cup</b></span><br />
<span style="color: #660000; font-family: Courier New, Courier, monospace; font-size: large;"><b>Thick Yogurt/curd - 3/4 cup</b></span><br />
<span style="color: #660000; font-family: Courier New, Courier, monospace; font-size: large;"><b>Vanilla Extract- 1/2 tsp(i used vanilla essence)</b></span><br />
<span style="color: #660000; font-family: Courier New, Courier, monospace; font-size: large;"><b>Lemon juice - 1 tablespoon</b></span><br />
<span style="font-family: 'Courier New', Courier, monospace; font-size: large;"><b><span style="color: #660000;">Sugar - 4 tbsn</span></b></span><br />
<span style="color: #660000; font-family: Courier New, Courier, monospace; font-size: large;"><b>Whipped cream - 500 ml</b></span><br />
<span style="color: #660000; font-family: Courier New, Courier, monospace; font-size: large;"><b>White chocolate - to make flakes</b></span><br />
<span style="color: #660000; font-family: Courier New, Courier, monospace; font-size: large;"><b>Oranges - 2, peeled, deseeded and petals disintegrated </b></span><br />
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;"><b><span style="color: #660000;">Take a bowl and mix the flour, baking soda and baking powder. Mix it thoroughly and keep it aside.</span></b></span><br />
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<span style="color: #660000; font-family: Courier New, Courier, monospace; font-size: large;"><b>Take another bowl and pour the butter <i>(make sure that the butter is soft - keep the butter out of the refrigerator for a couple of hours before you use)</i>, sugar powder and mix it thoroughly(it should be mixed very well). Add Lemon, Vanilla essence and beat well.</b></span><br />
<span style="font-family: 'Courier New', Courier, monospace; font-size: large;"><b><span style="color: #660000;">Add half of the curd into this and mix thoroughly. </span></b></span><br />
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;"><b><span style="color: #660000;">Then add 1/2 of the prepared flour into this, add the remaining yogurt, add milk and mix well. Add the remaining flour and mix thoroughly. <i>The flour is added in 2 parts so that the batter is consistent and lumps are avoided.</i></span></b></span><br />
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<a href="http://2.bp.blogspot.com/-wSO6hAALkcA/Vnu4eriMhFI/AAAAAAAACv8/BhXR65Olm9g/s1600/white%2Bforest%2Bcake%2B%2Bbatter%2Bin%2Bcake%2Bmold.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><b><span style="color: #660000;"><img border="0" height="300" src="http://2.bp.blogspot.com/-wSO6hAALkcA/Vnu4eriMhFI/AAAAAAAACv8/BhXR65Olm9g/s400/white%2Bforest%2Bcake%2B%2Bbatter%2Bin%2Bcake%2Bmold.jpg" width="400" /></span></b></a></div>
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<span style="color: #660000; font-family: Courier New, Courier, monospace; font-size: large;"><b>Grease the inside of the cake die/vessel with butter or oil and pour the cake batter into it. This is now ready to be baked.</b></span><br />
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<span style="color: #660000; font-family: Courier New, Courier, monospace; font-size: large;"><b>For baking, take a pressure cooker (without the whistle weight of course) or an idli cooker with a tight lid. </b></span><br />
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<span style="color: #660000; font-family: Courier New, Courier, monospace; font-size: large;"><b>Add 2 cups of salt into the cooker to make a layer of around 1 cm thick. Keep a plate on the salt layer for the cake mold to be placed on top of it.</b></span><br />
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<span style="color: #660000; font-family: Courier New, Courier, monospace; font-size: large;"><b>Now place the cake mold containing the batter on the plate. </b></span><br />
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<span style="color: #660000; font-family: Courier New, Courier, monospace; font-size: large;"><b>Switch on the flame and after high flame for around 5 min, switch to low flame and bake for 45 min.</b></span><br />
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<b><span style="color: #660000;"><span style="font-family: Courier New, Courier, monospace; font-size: large;">Switch off the flame and allow the </span><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">cake to cool in the die. </span></span></b><br />
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;"><b><span style="color: #660000;">After that transfer it into a plate and let it chill in the refrigerator for 2 hrs. </span></b></span><br />
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<span style="color: #660000; font-family: Courier New, Courier, monospace; font-size: large;"><b><u>For preparing whipping cream:</u></b></span><br />
<span style="color: #660000; font-family: Courier New, Courier, monospace; font-size: large;"><b><br /></b></span>
<span style="color: #660000; font-family: Courier New, Courier, monospace; font-size: large;"><b>Beat the cream in a bowl with a whipper (electric whipper is best for this though I didnot have one) until it becomes soft and fluffy. Add the powdered sugar and whip it again till it becomes almost double of the original quantity. </b></span><br />
<span style="color: #660000; font-family: Courier New, Courier, monospace; font-size: large;"><b><i>The whipping cream is ready if it stops moving/flowing on its own and stays still and doesnot fall even when you tilt or turn the vessel upside down. </i></b></span><br />
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<span style="color: #660000; font-family: Courier New, Courier, monospace; font-size: large;"><b><u>For making sugar syrup:</u></b></span><br />
<span style="color: #660000; font-family: Courier New, Courier, monospace; font-size: large;"><b><br /></b></span>
<span style="color: #660000; font-family: Courier New, Courier, monospace; font-size: large;"><b>Mix 5 tbsp sugar with 5 tbsn water and warm it. Allow it to cool.</b></span><br />
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<span style="color: #660000; font-family: Courier New, Courier, monospace; font-size: large;"><b><u>For making white chocolate flakes:</u></b></span><br />
<span style="color: #660000; font-family: Courier New, Courier, monospace; font-size: large;"><b><br /></b></span>
<span style="color: #660000; font-family: Courier New, Courier, monospace; font-size: large;"><b>Peel the chocolate with a peeler to make the flakes.</b></span><br />
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<span style="color: #660000; font-family: Courier New, Courier, monospace; font-size: large;"><b>Cut the cake into three layers using a knife. Mark the pieces with a fork (it helps the sugar syrup to settle more easily into the cake). </b></span><br />
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<span style="color: #660000; font-family: Courier New, Courier, monospace; font-size: large;"><b>Transfer the first layer into a plate carefully. Pour some sugar syrup and spread orange flakes into the cake. take a dollop of whipped cream and spread over the cake generously using a spatula or cake knife.</b></span><br />
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<a href="http://3.bp.blogspot.com/-uOVYgyaecU0/Vnu5yGLg6GI/AAAAAAAACw0/xdfhrT3Zljs/s1600/white%2Bforest%2Bcake%2B-%2Bwhipped%2Bcream%2Bspread%2Bon%2Bfirst%2Blayer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><b><span style="color: #660000;"><img border="0" height="480" src="http://3.bp.blogspot.com/-uOVYgyaecU0/Vnu5yGLg6GI/AAAAAAAACw0/xdfhrT3Zljs/s640/white%2Bforest%2Bcake%2B-%2Bwhipped%2Bcream%2Bspread%2Bon%2Bfirst%2Blayer.jpg" width="640" /></span></b></a></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;"><b><span style="color: #660000;">Place the second layer on top of this and repeat the same steps. </span></b></span><br />
<span style="font-family: 'Courier New', Courier, monospace; font-size: large;"><b><span style="color: #660000;">Now, place the third layer on top of this and spread the whipped cream thoroughly and generously on the top. </span></b></span><br />
<span style="font-family: 'Courier New', Courier, monospace; font-size: large;"><b><span style="color: #660000;">Also spread the cream on the sides of the cake and make it even using the spatula. </span></b></span><br />
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<a href="http://2.bp.blogspot.com/-IoFpmxKSYOk/Vnu5-6ZEXEI/AAAAAAAACw8/3My2k5L8JaQ/s1600/white%2Bforest%2Bcake%2B%2Bwith%2B3%2Bleays%2Bcream%2Bspread.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><b><span style="color: #660000;"><img border="0" height="480" src="http://2.bp.blogspot.com/-IoFpmxKSYOk/Vnu5-6ZEXEI/AAAAAAAACw8/3My2k5L8JaQ/s640/white%2Bforest%2Bcake%2B%2Bwith%2B3%2Bleays%2Bcream%2Bspread.jpg" width="640" /></span></b></a></div>
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<span style="font-family: 'Courier New', Courier, monospace; font-size: large;"><b><span style="color: #660000;"><br /></span></b></span>
<span style="font-family: 'Courier New', Courier, monospace; font-size: large;"><b><span style="color: #660000;">Place the cake in the freezer for 30 minutes.</span></b></span><br />
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<span style="color: #660000; font-family: Courier New, Courier, monospace; font-size: large;"><b>Now is the last coating. </b></span><br />
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<span style="color: #660000; font-family: Courier New, Courier, monospace; font-size: large;"><b>Spread the chocolate flakes on the top and side layers of the cake.</b></span><br />
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<b><span style="color: #660000;"><span style="font-family: Courier New, Courier, monospace; font-size: large;">Place cherries on the top. </span></span></b><br />
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<b><span style="color: #660000;"><span style="font-family: 'Courier New', Courier, monospace; font-size: large;">White forest cake is ready.</span></span></b><br />
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<span style="color: #660000;"><span style="color: #660000; font-family: Courier New, Courier, monospace; font-size: large;"><b>Store in a refrigerator.</b></span></span></div>
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Anonymoushttp://www.blogger.com/profile/02837011768016867385noreply@blogger.com20tag:blogger.com,1999:blog-4210734172359814632.post-80424333121739955042015-12-13T17:51:00.000+05:302016-01-30T19:45:47.453+05:30Peas Paneer Pulav - Sauteed Cottage cheese, Green peas mixed with Basmati Rice<div dir="ltr" style="text-align: left;" trbidi="on">
<h2 style="text-align: center;">
<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">PEAS PANEER PULAV</span></h2>
<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Peas Paneer Pulav is a very easy to make dish and takes just around 30 min to prepare. </span><br />
<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Since it contains rich ingredients such as Paneer and peas, its nutritious too. </span><br />
<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Children will like it a lot.</span><span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;"> </span><br />
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<h3 style="text-align: left;">
<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;"><u>Ingredients for Peas Paneer Pulav</u></span></h3>
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;"><br /></span>
<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Basmati Rice-3 cups</span><br />
<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Paneer - 200gm (small cubes)</span><br />
<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Green Peas - 1 cup</span><br />
<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Ghee - 2 tbsn</span><br />
<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Butter - 2 tbsn</span><br />
<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Cummin Seeds - 1/2 tsp</span><br />
<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Ginger-Garlic Paste - 1 tbsn</span><br />
<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Pepper Powder - 2 tsp</span><br />
<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Onion - 1, medium, finely chopped </span><br />
<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Chilli Powder - 1/4 tsp</span><br />
<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Garam Masala - 3/4 tsp</span><br />
<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Coriander leaves - 1/4 cup</span><br />
<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Lemon - 1/2 slice</span><br />
<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Salt as needed</span><br />
<u><span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;"><br /></span>
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<h3 style="text-align: left;">
<u><span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Steps to make Peas Paneer Pulav</span></u></h3>
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;"><br /></span>
<span style="color: purple;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Clean the rice and soak in water for 10 min. </span></span><br />
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<span style="color: purple;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP-hx_gmH1iQE9igiFQtM964o5FMuzmI-wDOzN5c3ha5b11ih-OzdpkhTmS7dbY4U4yquhdh3vfALofG_kfJEZodG7Q8a_F6ysjeG0Sa8Vm6j-c9JhDuhmxTGLuDjRlVLzoizCiN6pVdg/s1600/IMG_20150920_140503.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjP-hx_gmH1iQE9igiFQtM964o5FMuzmI-wDOzN5c3ha5b11ih-OzdpkhTmS7dbY4U4yquhdh3vfALofG_kfJEZodG7Q8a_F6ysjeG0Sa8Vm6j-c9JhDuhmxTGLuDjRlVLzoizCiN6pVdg/s320/IMG_20150920_140503.jpg" width="320" /></a></span></span></div>
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<span style="color: purple;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Cook </span><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">the rice and keep aside</span></span><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><span style="color: purple;">.</span> </span><br />
<span style="font-size: large;"><span style="color: #cc0000; font-family: "courier new" , "courier" , monospace;"><i><b>While cooking the rice, add a spoon of oil. This helps in giving a shine to the rice after its cooked and also, avoids breaking of the cooked rice.For cooking the rice, I DIDNOT use a cooker. I boil it in low flame for around 10-15 min and drain the water using a colander.</b></i></span></span><br />
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Take a frying pan and pour butter and ghee. After it becomes hot, add cummin seeds and fry.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><span style="color: purple;">When the aroma of the fried cummin seeds come, add the ginger-garlic paste, pepper powder and saute well for 1/2 min.</span></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><span style="color: purple;">Add the chopped onion into the pan (if you capsicum @ home you can also add it, finely chopped).</span></span><br />
<span style="color: purple;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Saute the onion till it becomes brownish. </span><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Add chilly powder and Garam Masala into it and mix thoroughly.</span></span><br />
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<a href="http://2.bp.blogspot.com/-AiP5pggj4ig/Vm1fqvVl8ZI/AAAAAAAACtU/jOmvO7pzI_s/s1600/Peas-paneer%2Bpulav-onions%2Bsauteed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="497" src="http://2.bp.blogspot.com/-AiP5pggj4ig/Vm1fqvVl8ZI/AAAAAAAACtU/jOmvO7pzI_s/s640/Peas-paneer%2Bpulav-onions%2Bsauteed.jpg" width="640" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><span style="color: purple;">Now add the green peas and paneer pieces into the pan. </span></span><br />
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<a href="http://2.bp.blogspot.com/-lvh3Tb_GSio/Vm1gikkiA0I/AAAAAAAACts/X5FWdAwv78k/s1600/Peas%2B-paneer%2Bpulav-after%2Badding%2Bpeas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="448" src="http://2.bp.blogspot.com/-lvh3Tb_GSio/Vm1gikkiA0I/AAAAAAAACts/X5FWdAwv78k/s640/Peas%2B-paneer%2Bpulav-after%2Badding%2Bpeas.jpg" width="640" /></a></div>
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Saute for some time till the paneer edges becomes slightly brownish.</span>
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<a href="http://1.bp.blogspot.com/-gTEcDoPUrKQ/Vm1gonuygzI/AAAAAAAACt8/LCR7fo8We4M/s1600/peas%2Bpaneer%2Bpulav%2B-after%2Badding%2Bboth.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="446" src="http://1.bp.blogspot.com/-gTEcDoPUrKQ/Vm1gonuygzI/AAAAAAAACt8/LCR7fo8We4M/s640/peas%2Bpaneer%2Bpulav%2B-after%2Badding%2Bboth.jpg" width="640" /></a><span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Add the steamed rice into the mixture and mix it.</span><br />
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Garnish with coriander leaves and a</span><span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">dd the lemon juice into it.</span><br />
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<a href="http://2.bp.blogspot.com/-X34RK_s1k0w/Vm1hxbsELAI/AAAAAAAACus/B5psTmJ0kHE/s1600/Peas-paneer%2Bpulav-closeup.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="409" src="http://2.bp.blogspot.com/-X34RK_s1k0w/Vm1hxbsELAI/AAAAAAAACus/B5psTmJ0kHE/s640/Peas-paneer%2Bpulav-closeup.jpg" width="640" /></a><a href="http://4.bp.blogspot.com/-ww4peO9TW38/Vm1hyaSPNCI/AAAAAAAACu0/qw6Nj1_ghao/s1600/peas-paneer%2Bpulav%2Bfinal%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-ww4peO9TW38/Vm1hyaSPNCI/AAAAAAAACu0/qw6Nj1_ghao/s640/peas-paneer%2Bpulav%2Bfinal%2B2.jpg" width="640" /></a></div>
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Peas Paneer Pulav is ready. </span><br />
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Serve hot with curd or raita</span><br />
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<a href="http://3.bp.blogspot.com/-DB4mZP0gOf0/Vm1iO4ye44I/AAAAAAAACu8/201NoqAQ3ys/s1600/peas%2B-paneer%2Bpulav5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="456" src="http://3.bp.blogspot.com/-DB4mZP0gOf0/Vm1iO4ye44I/AAAAAAAACu8/201NoqAQ3ys/s640/peas%2B-paneer%2Bpulav5.jpg" width="640" /></a></div>
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Anonymoushttp://www.blogger.com/profile/02837011768016867385noreply@blogger.com4tag:blogger.com,1999:blog-4210734172359814632.post-82819078391640578972015-12-04T19:21:00.001+05:302015-12-13T16:20:56.893+05:30Khaman-Dhokla - A traditional Gujarati Dish - Split Chikpea flour mixed with curd, fermented, steamed and garnished<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Khaman Dhokla</span></h2>
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Next is a Gujarati dish named Khaman Dhokla. Its is a famous dish and anyone who has a Gujarati friend can relate to this dish... </span><br />
<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">I came to know about this dish from my husband since he was in Gujarat for a few years and had eaten a lot of this... He used to tell me that this is the Gujarati equivalent of Idli since this is a steamed dish :)</span><br />
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">I was not sure but decided to try it out since I wanted to prepare a Gujarati dish and since this was the Gujarathi dish one that my husband liked the most (apart from Thepla and Khakhra), I thought I must try this out.</span><br />
<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">I must admit that this dish tasted really good - I know that it has not come out the way a traditional Gujarati would make it, but still, the fact that I could make it itself is satisfying :)</span><br />
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;"><u>Ingredients for Khaman Dhokla</u></span></h3>
<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Gram flour - 2 cups</span><br />
<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Yogurt beaten -1 cup</span><br />
<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Turmeric powder-1/2 tspn</span><br />
<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Green chillies - 2 </span><br />
<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Ginger Paste - 1/2 tspn</span><br />
<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Cooking soda - 1 tspn</span><br />
<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Lemon juice - 1 tbsp</span><br />
<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Oil - 2 tbsn</span><br />
<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Mustard seeds - 1tspn</span><br />
<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Fresh coriander leaves</span><br />
<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Coconut Scrapled - 1/2cup</span><br />
<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Salt as required</span><br />
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif;"><u><span style="font-size: large;"><br /></span><span style="font-size: large;">Steps to make Khaman Dhokla</span></u></span></h3>
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Take gram flour in a bowl and add the yogurt and take one cup of warm water and mix it. Add salt and mix again.</span><br />
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Keep it aside for fermentation for 4 hrs. </span><br />
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<a href="http://3.bp.blogspot.com/-HVQGi8_9An4/VmGWd6O78mI/AAAAAAAACr8/zQ9QFJrx5QI/s1600/khaman%2Bdhokla%2Binitial%2Bbatter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="224" src="http://3.bp.blogspot.com/-HVQGi8_9An4/VmGWd6O78mI/AAAAAAAACr8/zQ9QFJrx5QI/s640/khaman%2Bdhokla%2Binitial%2Bbatter.jpg" width="640" /></a></div>
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Take the green chillies and grind it. Mix with Ginger paste.</span><br />
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">When gram flour mixture has fermented, add turmeric powder and green chilli-ginger paste. </span><br />
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<a href="http://3.bp.blogspot.com/-mr4eFaoFsR8/VmGXe5HmSCI/AAAAAAAACsE/I0t3wt_wYsQ/s1600/khaman%2Bdhokla%2Bafter%2Bmixing%2Beverything.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://3.bp.blogspot.com/-mr4eFaoFsR8/VmGXe5HmSCI/AAAAAAAACsE/I0t3wt_wYsQ/s640/khaman%2Bdhokla%2Bafter%2Bmixing%2Beverything.jpg" width="640" /></a></div>
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Take a vessel to steam the dhokla (a Idli making vessel or a pressure cooker w/o the weight can be used). </span><br />
<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Pour water in the vessel and heat in medium flame for the water to boil.</span><br />
<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Take a thali/wide mouthed vessel and grease the inside of the vessel with oil.</span><br />
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">In a small bowl, take lemon juice, cooking soda and one teaspoon oil and mix well. Add it to the batter and mix thoroughly. </span><br />
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Now, pour the batter into the greased thali/vessel and place it in the steamer. </span><br />
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<a href="http://3.bp.blogspot.com/-tooLMlUH3Lw/VmGXolA3mOI/AAAAAAAACsM/_NSuvz6YVQM/s1600/khaman%2Bdhokla%2B-After%2Bpour%2Bit%2Bin%2Bthe%2Bsteamer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="295" src="http://3.bp.blogspot.com/-tooLMlUH3Lw/VmGXolA3mOI/AAAAAAAACsM/_NSuvz6YVQM/s400/khaman%2Bdhokla%2B-After%2Bpour%2Bit%2Bin%2Bthe%2Bsteamer.jpg" width="400" /></a></div>
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Cover the thali/vessel with a lid and steam for ten minutes in medium flame. Turn off the flame and allow the steamer to cool.</span><br />
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">When cool, take it out from the vessel and cut it into a squares and keep in a serving plate.</span><br />
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<a href="http://3.bp.blogspot.com/-6_-MQDzjP1w/VmGXvnlYmRI/AAAAAAAACsU/B3vF2FLhE0A/s1600/khaman%2Bdhokla%2B%2B-%2Bafter%2Bbaking.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="340" src="http://3.bp.blogspot.com/-6_-MQDzjP1w/VmGXvnlYmRI/AAAAAAAACsU/B3vF2FLhE0A/s400/khaman%2Bdhokla%2B%2B-%2Bafter%2Bbaking.jpg" width="400" /></a></div>
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Heat one tablespoon oil in a small pan and add mustard seeds.</span><br />
<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">When the mustard seeds crackle, add sesame (til), slit green chillies and saute these. Remove and pour over the Dhoklas.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><span style="color: purple;">Garnish with chopped coriander leaves and grated coconut (</span><i><span style="color: red;">grated coconut is optional</span></i><span style="color: purple;">). </span></span><br />
<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Dhoklas can be taken as such or with chutney such as coriander chutney or pudina chutney</span><br />
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<span style="color: purple; font-family: trebuchet ms, sans-serif; font-size: large;">#gujaraticuisine, #breakfast, #indianrecipes, #vegetarianrecipes</span></div>
Anonymoushttp://www.blogger.com/profile/02837011768016867385noreply@blogger.com0tag:blogger.com,1999:blog-4210734172359814632.post-42328637297478915372015-11-17T23:18:00.002+05:302015-11-17T23:20:47.928+05:30Sukhiyan - Cooked Greengram-Jaggery balls dipped in wheat flour batter and fried<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;"><u><b>Sukhiyan (Sugiyan)</b></u></span></h2>
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><span style="color: purple;">I remember the days when every tea shop in Kerala had a few standard snack items - Puttu (</span><a href="http://swaadhmantra.blogspot.in/2015/01/puttu-rice-powder-steamed-with-layers.html" target="_blank"><span style="color: blue;">click here to view Puttu recipe</span></a><span style="color: purple;">), Pazham Pori (</span><a href="http://swaadhmantra.blogspot.in/2015/09/pazham-pori-banana-fritters.html" target="_blank"><span style="color: blue;">click here to view pazham pori recipe</span></a><span style="color: purple;">), Parippu Vada, Uzhunnu Vada, Appam (</span><span style="color: blue;"><a href="http://swaadhmantra.blogspot.in/2014/12/appam.html" target="_blank"><span style="color: blue;">click here to view Appam recipe</span></a>)</span><span style="color: purple;"> and of course Sukhiyan. </span></span><br />
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Now we are able to see this snack only in tea shops in village areas or small tea shops in cities... </span><br />
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Many children today dont even know what a sukhiyan is... they want only junk snacks such as Kurkure, Lays etc :(</span><br />
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<a href="http://4.bp.blogspot.com/-MAgTC2qFiq4/VktdXRJFapI/AAAAAAAACp4/dPNf6u-J21s/s1600/sukhiyan%2Bwith%2Btea.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: purple;"><img border="0" height="474" src="http://4.bp.blogspot.com/-MAgTC2qFiq4/VktdXRJFapI/AAAAAAAACp4/dPNf6u-J21s/s640/sukhiyan%2Bwith%2Btea.jpg" width="640" /></span></a></div>
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">In fact it is a very nutritious dish because it contains green gram, jaggrey etc.</span><br />
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">This is a typical tea-time snack... Children will also like it since its sweet too and hence can be given to school... </span><br />
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<a href="http://1.bp.blogspot.com/-Um6jVW-wy8s/VktfYrhSUDI/AAAAAAAACp8/osJbZnEoVQ0/s1600/sukhiyan.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: purple;"><img border="0" height="472" src="http://1.bp.blogspot.com/-Um6jVW-wy8s/VktfYrhSUDI/AAAAAAAACp8/osJbZnEoVQ0/s640/sukhiyan.jpg" width="640" /></span></a></div>
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;"><b><u>Ingredients for Sukhiyan</u></b></span></h3>
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Green gram/Moong - 1.5 cup</span><br />
<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">All purpose flour - 1 cup</span><br />
<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Jaggery - 500gms</span><br />
<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Cardamom - 4 nos.</span><br />
<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Salt - 1/2 tspn</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><b><u><span style="color: purple;">Process to prepare Sukhiyan</span></u></b></span></h3>
<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Clean the moogdal and cook in pressure cooker. Donot over-cook the moongdal. </span><br />
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">If the greengram gets overcooked, then it would become paste like while mixing and the sukhiyan would not come out well.</span><br />
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirlMMDCFEqGeTXbogOX8FBQGXuOpWMnMcMF9mIW-qvdmFEJig2Mrs07NClVPcFci_NS552pD-QV5Bwl9aiDotsvBYIScVLyPwuSYjXZfwIbDtmK6oxxMdrEiiSxGAJyB7NiOK50aBc0IQ/s1600/sukhiyan+greengram+cooked.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="474" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirlMMDCFEqGeTXbogOX8FBQGXuOpWMnMcMF9mIW-qvdmFEJig2Mrs07NClVPcFci_NS552pD-QV5Bwl9aiDotsvBYIScVLyPwuSYjXZfwIbDtmK6oxxMdrEiiSxGAJyB7NiOK50aBc0IQ/s640/sukhiyan+greengram+cooked.jpg" width="640" /></a></span></div>
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Powder the cardamom and keep it aside. </span><br />
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Drain out the excess water (if there) from the moong dal.</span><br />
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Take a pan and heat in low flame. Powder/crush the jaggery and put it into the pan. Add 50ml of water into it and make it syrup-like. Add the cardamom powder into it.</span><br />
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Once it is ready, add the cooked green gram into it and mix it well. Let it simmer for about 10 minutes or until water vaporises and we get a dry mixture.</span><br />
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Allow it to cool down. Make small balls of this mix and keep them aside.</span><br />
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<a href="http://3.bp.blogspot.com/-K9s_LC1Pr5k/VktjkQ0p74I/AAAAAAAACqQ/cylw1z9Ncq8/s1600/sukhiyan%2Bgreengram%2Bjagree%2Bballs.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: purple;"><img border="0" height="474" src="http://3.bp.blogspot.com/-K9s_LC1Pr5k/VktjkQ0p74I/AAAAAAAACqQ/cylw1z9Ncq8/s640/sukhiyan%2Bgreengram%2Bjagree%2Bballs.jpg" width="640" /></span></a></div>
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">In a bowl, put the all purpose flour. Add salt and make a thick batter. </span><br />
<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">I am sorry for not posting the pics of the batter...I could not take the photos since my hands were full of batter :(</span><br />
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<span style="color: purple;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Take a frying pan, pour oil (to fry the balls) and heat the oil in meduim flame. Once the oil is hot, d</span><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">ip each of the balls in the batter and fry them in the oil in low-medium flame.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQPZlcGHdC2MVOhyphenhyphenyxEGFWGgKcj6KVRz2X5CDL6O3_dkmYPmye7bY-08E8WRNgTMqjmE2ItVMk36Sete7bm4KbFoI8SbLFVDeFg_mauyGPFMhz0pEs8jx7TTb4iPKI3zqEKbUE6Pi0L50/s1600/sukhiyan+fried.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: purple;"><img border="0" height="357" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQPZlcGHdC2MVOhyphenhyphenyxEGFWGgKcj6KVRz2X5CDL6O3_dkmYPmye7bY-08E8WRNgTMqjmE2ItVMk36Sete7bm4KbFoI8SbLFVDeFg_mauyGPFMhz0pEs8jx7TTb4iPKI3zqEKbUE6Pi0L50/s400/sukhiyan+fried.jpg" width="400" /></span></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><span style="color: purple;">Once the balls turn light brown, remove from the oil and drain the oil. </span></span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><span style="color: purple;">Sukhiyan is ready... This is a typical tea time snack...</span></span><br />
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<a href="http://3.bp.blogspot.com/-Y8zs7kNNrTw/VktdEon1EOI/AAAAAAAACpw/puRIG35zzNI/s1600/sukhiyan%2Bwith%2Btea%2B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: purple;"><img border="0" height="475" src="http://3.bp.blogspot.com/-Y8zs7kNNrTw/VktdEon1EOI/AAAAAAAACpw/puRIG35zzNI/s640/sukhiyan%2Bwith%2Btea%2B1.jpg" width="640" /></span></a></div>
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#sukhiyan; #keralarecipes; #teatimesnacks; #kidsrecipes</div>
Anonymoushttp://www.blogger.com/profile/02837011768016867385noreply@blogger.com1tag:blogger.com,1999:blog-4210734172359814632.post-65685921524295493552015-11-15T21:24:00.002+05:302015-11-16T11:50:30.519+05:30Indian Coffee House style Masala Dosa<div dir="ltr" style="text-align: left;" trbidi="on">
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<h2 style="text-align: center;">
<span style="color: #274e13; font-family: "trebuchet ms" , sans-serif; font-size: large;"><b><u>Indian Coffee House Masala Dosa</u></b></span></h2>
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Most women like Masala Dosa isnt it?? Most men dont!! There are many other things that men like!!</span><br />
<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">My mother's favourite is Masala Dosa and so is mine...</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><a href="http://swaadhmantra.blogspot.in/2015/01/masala-dosa-dosa-stuffed-with-cooked.html" target="_blank"><span style="color: orange;">Click here to view my earlier blog post on Masala Dosa.</span></a></span><br />
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">The Masala Dosa @ Indian coffee house tastes different since they use beetroot too in the masala...The way the masala is prepared is also different...</span><br />
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<a href="http://4.bp.blogspot.com/-G7h0Sd4WEjU/VkimC6jzbjI/AAAAAAAACoU/iuKQ66KchJI/s1600/indian%2Bcoffee%2Bhouse%2Bmasala%2Bdosa%2Bfinal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="427" src="http://4.bp.blogspot.com/-G7h0Sd4WEjU/VkimC6jzbjI/AAAAAAAACoU/iuKQ66KchJI/s640/indian%2Bcoffee%2Bhouse%2Bmasala%2Bdosa%2Bfinal.jpg" width="640" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLJisbZIfJeWD8fCXSe4qf66nXpnzqhcrf9LcAwGLJDPtgriQvEV51IqHYv8lWLrXHJqZOlCRzgZIr_0lPzn4hXTvBeNPuWCQRdiYhttwsNli5S5ToIbo_RXPZdiCvVd5K7uO_pSESjgE/s1600/indian_coffee_housetvm.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLJisbZIfJeWD8fCXSe4qf66nXpnzqhcrf9LcAwGLJDPtgriQvEV51IqHYv8lWLrXHJqZOlCRzgZIr_0lPzn4hXTvBeNPuWCQRdiYhttwsNli5S5ToIbo_RXPZdiCvVd5K7uO_pSESjgE/s200/indian_coffee_housetvm.jpg" width="165" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Unique ICH@Trivandrim</td></tr>
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">I heard about the Indian Coffee house (ICH) from my dad since this is his fav. hotel @ Ernakulam for snacks... </span><span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">My hubby also likes the ICH... </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk6GSXCBjtuA2a5gvL-cAUjVRFJLMZnOXLsJdUQ1jzbcgM8BpVZvPDrKj3BjFmZdqXB0BWj6T-ZoWpoc_pT0p-yBt2w3gF3DTik8aXH6E1NH7MBqIWhDBzl40XnpuvRtgSS4L0gNTq71Q/s1600/INDIAN_COFFEE_HOUse+pondy.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgk6GSXCBjtuA2a5gvL-cAUjVRFJLMZnOXLsJdUQ1jzbcgM8BpVZvPDrKj3BjFmZdqXB0BWj6T-ZoWpoc_pT0p-yBt2w3gF3DTik8aXH6E1NH7MBqIWhDBzl40XnpuvRtgSS4L0gNTq71Q/s200/INDIAN_COFFEE_HOUse+pondy.jpg" width="196" /></a></div>
<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">In Chennai we used to go to the ICH @ T-Nagar often a few years back... Recently when we went to Pondicherry, we went to the ICH situated @ </span><span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Jawaharlal Nehru Street (</span><span style="color: purple; font-family: "trebuchet ms" , sans-serif;">as shown on the right</span><span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">)... It was pure n</span><span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">ostalgia...</span><br />
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<h3 style="text-align: left;">
<u><span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;"><br /></span><span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Ingredients</span></u></h3>
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Beetroot - 1 medium sized</span><br />
<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Potato - 1 medium</span><br />
<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Carrot - 1 medium</span><br />
<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Onion - 1 medium</span><br />
<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Turmeric Powder - 1/4 tspn</span><br />
<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">ChillyPowder - 1/2 tspn</span><br />
<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Mustard seeds - 1/4 tspn</span><br />
<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Urad dal - 1tspn</span><br />
<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Ginger - a small piece</span><br />
<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Green chillies - 3 nos</span><br />
<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Curry leaves - 8-10 small leaves</span><br />
<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Salt - to taste</span><br />
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<h3 style="text-align: left;">
<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;"><u>Process</u></span></h3>
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Clean and wash the potatoes, beetrot and carrot. </span><br />
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<a href="http://1.bp.blogspot.com/-q4YmGuAvKtk/VkiptQMbusI/AAAAAAAACpY/3icFS3q_Wts/s1600/indian%2Bcoffee%2Bhouse%2Bmasala%2Bdosa%2Bingredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="296" src="http://1.bp.blogspot.com/-q4YmGuAvKtk/VkiptQMbusI/AAAAAAAACpY/3icFS3q_Wts/s400/indian%2Bcoffee%2Bhouse%2Bmasala%2Bdosa%2Bingredients.jpg" width="400" /></a></div>
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Peel them and cut it into 2-3 pieces and put them into a pressure cooker. Pour 200 ml of water and sook these in full flame for two whistles and in low flame for one whistle.</span><br />
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Once the pressure of the cooker is released, open the lid and mash the cooked vegetables. Keep it aside.</span><br />
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Chop onions and green chillies lengh-wise. Keep them aside.</span><br />
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Take oil in a frying pan and put the mustard seeds. once they splutter, put the urad dal. Once the urud dal turn brown, add the curry leaves.</span><br />
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Then add the chopped onions, add little salt for frying them faster. Once the onions becomes light brown, add the chopped green chillies and saute them for a couple of minutes. Then add turmeric powder and chilly powder. Mix these well.</span><br />
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<a href="http://3.bp.blogspot.com/-A4pKWyocuf0/VkipXZRPnhI/AAAAAAAACpI/crek1gUZilo/s1600/onionfry%2Bfor%2Bmd.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="494" src="http://3.bp.blogspot.com/-A4pKWyocuf0/VkipXZRPnhI/AAAAAAAACpI/crek1gUZilo/s640/onionfry%2Bfor%2Bmd.jpg" width="640" /></a></div>
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Then add the mashed vegetables (potato,carrot,beetrot) into the sauteed onions and mix well... </span><br />
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">The masala for the masala dosa is ready.</span><br />
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<a href="http://4.bp.blogspot.com/-mjiX3n3I1uo/VkinFvk4tzI/AAAAAAAACo8/1Vl3ZNsegF8/s1600/indian%2Bcoffee%2Bhouse%2Bmasala%2Bdosa-masala%2Bfinal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="472" src="http://4.bp.blogspot.com/-mjiX3n3I1uo/VkinFvk4tzI/AAAAAAAACo8/1Vl3ZNsegF8/s640/indian%2Bcoffee%2Bhouse%2Bmasala%2Bdosa-masala%2Bfinal.jpg" width="640" /></a></div>
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;"><b><u>Next we will prepare the dosa.</u></b></span><br />
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Take a dosa tawa and heat in high flame. Lightly brush it with oil preferably sesame (til/gingelly) oil. </span><br />
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">If you are using a non-stick pan, do not brush the tawa with oil; if you do so you will not able to spread the batter on the tawa. </span><br />
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Take a ladle (around 50 ml) of dosa batter and pour it into the dosa tawa. Spread it on the tawa to form a thin and large circle. Spread oil or ghee over the dosa. Ghee is more tasty and healthy.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaDy0XutPciXQqKqJn-c5x2kp6lz3GyaueAwGNIeEliEvmPG3gYIxlTWa-UbwymFQTEn8lTKCvVMG46fATVhxr3xONtAMD1uEle6f_-O9Jbc80oqMMpJTzEU1ABmJ8mCEDWseyKIY5LeI/s1600/indian+coffee+house+masala+dosa-plain+dosa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="472" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaDy0XutPciXQqKqJn-c5x2kp6lz3GyaueAwGNIeEliEvmPG3gYIxlTWa-UbwymFQTEn8lTKCvVMG46fATVhxr3xONtAMD1uEle6f_-O9Jbc80oqMMpJTzEU1ABmJ8mCEDWseyKIY5LeI/s640/indian+coffee+house+masala+dosa-plain+dosa.jpg" width="640" /></a></div>
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">When it is cooked, it starts to turn brown. Put 2 tablespoons of the masala prepared earlier </span><span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">and spread it on one half of the dosa. </span><br />
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<a href="http://1.bp.blogspot.com/-g2RkZ7t4SAw/VkimS-EF8PI/AAAAAAAACok/BeRT51EyOco/s1600/indian%2Bcoffee%2Bhouse%2Bmasala%2Bdosa-dosa%2Bwith%2Bmasala.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="472" src="http://1.bp.blogspot.com/-g2RkZ7t4SAw/VkimS-EF8PI/AAAAAAAACok/BeRT51EyOco/s640/indian%2Bcoffee%2Bhouse%2Bmasala%2Bdosa-dosa%2Bwith%2Bmasala.jpg" width="640" /></a></div>
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Fold the dosa in half to cover the masala... </span><br />
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<a href="http://4.bp.blogspot.com/-Ild-8CubdGQ/VkimfvK17TI/AAAAAAAACos/YOcItTEu7BQ/s1600/indian%2Bcoffee%2Bhouse%2Bmasala%2Bdosa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="472" src="http://4.bp.blogspot.com/-Ild-8CubdGQ/VkimfvK17TI/AAAAAAAACos/YOcItTEu7BQ/s640/indian%2Bcoffee%2Bhouse%2Bmasala%2Bdosa.jpg" width="640" /></a></div>
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Indian coffee house Masala Dosa is ready. Serve with coconut chutney...</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitFCIQGHe7c7q75aiTzXerDEkUyHevsW5rVBCyZEcQKPTRX24k9Hkoh6TwTfDf30EyX5QXvs8S7BMg40DXBGOPQhbCjcrAtDPR-0PkJt7WcrrBwtPFH-2BHkFozJeJr_1FboooElP3R4c/s1600/indian+coffee+house+masala+dosa+final+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="510" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitFCIQGHe7c7q75aiTzXerDEkUyHevsW5rVBCyZEcQKPTRX24k9Hkoh6TwTfDf30EyX5QXvs8S7BMg40DXBGOPQhbCjcrAtDPR-0PkJt7WcrrBwtPFH-2BHkFozJeJr_1FboooElP3R4c/s640/indian+coffee+house+masala+dosa+final+1.jpg" width="640" /></a></div>
<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">#indiancoffeehouse, #indiancoffeehousemasaladosa, #breakfastrecipes, #southindianrecipes, #dosarecipes, #vegrecipes</span><br />
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Anonymoushttp://www.blogger.com/profile/02837011768016867385noreply@blogger.com0tag:blogger.com,1999:blog-4210734172359814632.post-9438888345855207292015-11-11T23:38:00.001+05:302015-11-13T08:45:31.967+05:30Badusha - Sweet made of refined wheat flour (maida) fried and dipped in sugar syrup<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large; font-weight: normal;"><u>Badusha</u></span></h2>
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<a href="http://3.bp.blogspot.com/-XCtAbBf7bd0/VkOCtYZkvkI/AAAAAAAAClc/pZ7zmlhzqTg/s1600/badusha.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: purple;"><img border="0" height="472" src="http://3.bp.blogspot.com/-XCtAbBf7bd0/VkOCtYZkvkI/AAAAAAAAClc/pZ7zmlhzqTg/s640/badusha.jpg" width="640" /></span></a></div>
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Next is a sweet recipe. This is my first non-keralite sweet/dessert recipe that I am posting in this blog.</span><br />
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Diwali is over and I know its too late to post this recipe. Since there were a lot of people who were posting sweets recipes before diwali, I didnot want to add to the chaos!!</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><span style="color: purple;">Anyway take a look at how I made badusha. The reason I made this was that its my favourite sweet!! I am not a sweets fan and hence even this sweet is a bit too much for me...</span></span><br />
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;"><u>Ingredients</u></span></h3>
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>For dough</i></span></h4>
<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Maida - 2 cups</span><br />
<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Thick curd - 2 tbsp</span><br />
<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Ghee - 1/4 cup</span><br />
<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Baking soda - a pinch (be careful not to put more baking soda, other wise badusha will enlarge and become fluffy)</span><br />
<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Water - to make dough</span><br />
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>For sugar syrup</i></span></h4>
<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Sugar-1 cup</span><br />
<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Water - 1/2</span><br />
<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Lemon juice-1/4 tsp</span><br />
<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Saffron - a pinch</span><br />
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;"><u>Process</u></span></h3>
<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">In a bowl add the ghee, baking soda and curd. Beat this well for 10 minutes, till they get mixed well.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpXXHUFYL_valNV-PULgtkn5PtRjUTvMGSrzMwPqRNGwq0Omc5P6pACKa0ofl_0iA-5c_pu_U0IR1blExZQRuajyy8krdE1JB98rXrqVYo200lzw0OBKHzBPuZOg_QcoEfYAahv4Qzdc4/s1600/badusha+to+mix+in+flour.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: purple;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpXXHUFYL_valNV-PULgtkn5PtRjUTvMGSrzMwPqRNGwq0Omc5P6pACKa0ofl_0iA-5c_pu_U0IR1blExZQRuajyy8krdE1JB98rXrqVYo200lzw0OBKHzBPuZOg_QcoEfYAahv4Qzdc4/s400/badusha+to+mix+in+flour.jpg" width="400" /></span></a></div>
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<span style="color: purple;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">In another bowl take the flour. Add all the beaten ghee, </span><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">curd, baking soda mixture to the flour.</span></span><br />
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<a href="http://2.bp.blogspot.com/-OpBFxPPozY8/VkODOrVfDjI/AAAAAAAACls/2M-6RSrCry8/s1600/badusha%2Bflour.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: purple;"><img border="0" height="296" src="http://2.bp.blogspot.com/-OpBFxPPozY8/VkODOrVfDjI/AAAAAAAACls/2M-6RSrCry8/s400/badusha%2Bflour.jpg" width="400" /></span></a></div>
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<span style="color: purple;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Mix this with your fingers. Add water and make it a soft </span><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">dough.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikxbB4JhvizoKOKC0IyF37EHGlkLoCNW4A2HCVFualhcxK19NmdjnBFVKckEP0XN3xsZsnZdsHuWNApOTSXHVdBrrXrB5gR3SNAPTjlKVopMfWsNVJvgsi4RM5JX7neuqd_fECBUUh1ew/s1600/badusha+dough.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: purple;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikxbB4JhvizoKOKC0IyF37EHGlkLoCNW4A2HCVFualhcxK19NmdjnBFVKckEP0XN3xsZsnZdsHuWNApOTSXHVdBrrXrB5gR3SNAPTjlKVopMfWsNVJvgsi4RM5JX7neuqd_fECBUUh1ew/s400/badusha+dough.jpg" width="400" /></span></a></div>
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Cover it and leave it for 10 minutes.</span><br />
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Make the sugar syrup by mixing sugar and water. In low flame, boil this and form one-string consistency (then only we know that the sugar is in correct condition)</span><br />
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Add lemon and saffron to this syrup and switch off the flame.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><span style="color: purple;">Make the dough into equal lemon sized balls .Take one ball and flatten it with your palm.</span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh7bySiDMmD8ECTUavIzcxCMTGbiQyEnIDziGR7o2MuGFb-Br4QZW9Vvr2bLzj2C9pbE51aknpjW5heDNfKK3qJ-dBdkW1n-gUCKCVTeXbnMiYu_tU8Er1rsSviHbcFvu85ceFwWPkIk0/s1600/badusha+balls.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: purple;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjh7bySiDMmD8ECTUavIzcxCMTGbiQyEnIDziGR7o2MuGFb-Br4QZW9Vvr2bLzj2C9pbE51aknpjW5heDNfKK3qJ-dBdkW1n-gUCKCVTeXbnMiYu_tU8Er1rsSviHbcFvu85ceFwWPkIk0/s400/badusha+balls.jpg" width="400" /></span></a></div>
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<span style="color: purple;"><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Make a small crater in the centre with your thumb. </span><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Repeat the same for the rest of the dough balls.</span></span><br />
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<a href="http://1.bp.blogspot.com/-lYEuCe0rkO0/VkODp06oUjI/AAAAAAAACmE/Irg-5-G6oro/s1600/badusha%2Bto%2Bbe%2Bfried.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: purple;"><img border="0" height="331" src="http://1.bp.blogspot.com/-lYEuCe0rkO0/VkODp06oUjI/AAAAAAAACmE/Irg-5-G6oro/s400/badusha%2Bto%2Bbe%2Bfried.jpg" width="400" /></span></a></div>
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Take a pan, pour 200 ml of oil and heat the oil for deep frying the badusha. </span><br />
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">When the oil is hot, slowly put the badusha into the oil. After a few minutes, the badusha floats on the top. Alwaysb fry in low flame .</span><br />
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<a href="http://1.bp.blogspot.com/-JUVWHphq_Ag/VkODwlWyHLI/AAAAAAAACmM/4xHf2cq2hvc/s1600/badusha%2Bfrying.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: purple;"><img border="0" height="238" src="http://1.bp.blogspot.com/-JUVWHphq_Ag/VkODwlWyHLI/AAAAAAAACmM/4xHf2cq2hvc/s400/badusha%2Bfrying.jpg" width="400" /></span></a></div>
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Once cooked, take it out from the oil and dip in the sugar syrup.</span><br />
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Ensure the syrup is warm.</span><br />
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Take it out and place it on a plate and decorate with badam (almond) pieces.</span><br />
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<a href="http://1.bp.blogspot.com/-J3RzVc-uHfQ/VkQLWvGMXCI/AAAAAAAACmc/1RkRFMft5cw/s1600/badusha%2Binside.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="472" src="http://1.bp.blogspot.com/-J3RzVc-uHfQ/VkQLWvGMXCI/AAAAAAAACmc/1RkRFMft5cw/s640/badusha%2Binside.jpg" width="640" /></a></div>
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<a href="http://3.bp.blogspot.com/-XCtAbBf7bd0/VkOCtYZkvkI/AAAAAAAAClg/LO06VGqEC6w/s1600/badusha.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: purple;"><img border="0" height="472" src="http://3.bp.blogspot.com/-XCtAbBf7bd0/VkOCtYZkvkI/AAAAAAAAClg/LO06VGqEC6w/s640/badusha.jpg" width="640" /></span></a></div>
#badusha, #indiandesserts, #vegetarian, #sweets, #diwalisweets</div>
Anonymoushttp://www.blogger.com/profile/02837011768016867385noreply@blogger.com2tag:blogger.com,1999:blog-4210734172359814632.post-4868852401263088062015-11-04T22:38:00.001+05:302015-11-12T20:28:07.868+05:30Bhaji for Pav Bhaji <div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">In my previous post, I wrote about Pav -<span style="color: blue;"> <a href="http://www.swaadhmantra.blogspot.in/2015/11/pav-form-of-bun-in-pressure-cooker.html" target="_blank">click here to view that post.</a></span></span><br />
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<a href="http://2.bp.blogspot.com/-f56Brx9fBjQ/Vjo5YZGCQwI/AAAAAAAACkM/HlOJr_F1Rxw/s1600/pav%2Bbhaji-final.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-f56Brx9fBjQ/Vjo5YZGCQwI/AAAAAAAACkM/HlOJr_F1Rxw/s640/pav%2Bbhaji-final.jpg" width="640" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Now I write about the dish used to eat Pav with - which is called Bhaji in Marathi, which essentially means dish of fried vegetables.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Ingredients to make Bhaji</span></h3>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Potatoes - 4nos</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Tomatoes - 4 nos</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Cauliflower - 1/4 th</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Onion - 2 nos</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Pav bhaji masala - 1 1/2 tbsn </span><span style="font-family: "trebuchet ms" , sans-serif;">(we used Everest Pav Bhaji masala)</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Butter - 3 tbsn</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Garlic - 10 cloves</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Ginger - 1 inch piece</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Green chllies - 4 nos</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Green peas - 1/4 cup</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Lemon - 2 nos</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Coriander leaves-1/4 cup</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><br /></span><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Process to make Bhaji</span></h3>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Clean the potatoes and cut it into half and keep it aside.</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Wash the Cauliflower with a bit of turmeric powder and salt in hot water (it helps to remove all the germs/worms if any inside it). </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">In a pressure cooker, add these 2 vegetables, add enought water for it to cook and close the pressure cooker. Allow 1 whistle in high flame followed by 2 whistles in low flame. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Keep aside.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Meanwhile, make the ginger -garlic paste by grinding in mixie. You can buy ready-made paste too but making these @ home is always better to avoid consuming unnecessary preservatives. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Chopped the onions and tomatoes keep it aside.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Once the pressure in the cooker is down, open the lid and add peas. Here I used fresh peas, so I put it after the potatoes and cauliflower are cooked. If you are using the dry peas, you need to cook that separately in the cooker first. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Heat oil in a pan and add 2 nos. of chopped onions. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Saute them till they turn light brown. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Add chopped green chillies and ginger garlic paste. Stir fry for half a minute. </span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><br /></span>
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Add the chopped tomatoes and cook on medium heat for 5 minutes stirring continously or till oil separates from the masala. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIx8NF9vcYUAqqfkbcjuiZWEeVTa2QGWzWGnPYuMmZEVmL6j5njA0aZPvvvC9XfZm_m7aTRFgdzMCFeFDqNgSGke0glY_jHFgXGCWTuZROcmtvBEGD_PNrqn2ygQamoppx_qalxiWMYCg/s1600/bhajji-sauting+tomatoes+and+onions.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="418" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIx8NF9vcYUAqqfkbcjuiZWEeVTa2QGWzWGnPYuMmZEVmL6j5njA0aZPvvvC9XfZm_m7aTRFgdzMCFeFDqNgSGke0glY_jHFgXGCWTuZROcmtvBEGD_PNrqn2ygQamoppx_qalxiWMYCg/s640/bhajji-sauting+tomatoes+and+onions.jpg" width="640" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Add the cooked potatoes and cauliflower and peas .</span><br />
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<a href="http://2.bp.blogspot.com/-x6Zlv5IQUAo/Vjo5VJjEGvI/AAAAAAAACkI/usAFaFPYE-o/s1600/pav%2Bbhaji-mixing%2Bwith%2Bvregetables.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="436" src="http://2.bp.blogspot.com/-x6Zlv5IQUAo/Vjo5VJjEGvI/AAAAAAAACkI/usAFaFPYE-o/s640/pav%2Bbhaji-mixing%2Bwith%2Bvregetables.jpg" width="640" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Bring it to a boil and simmer for ten minutes, pressing with the back of the spoon/ladle. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Add pav bhaji masala into this, add salt to taste and mix it well. Cook it for 5-10 minutes.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Garnish the Bhaji with chopped coriander leaves, butter and serve hot with Pav.</span><br />
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<a href="http://1.bp.blogspot.com/-H6sb_WcE0BQ/Vjo664vJ1NI/AAAAAAAACkc/qn_d3ukRhzg/s1600/pav%2Bbhaji-final%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="460" src="http://1.bp.blogspot.com/-H6sb_WcE0BQ/Vjo664vJ1NI/AAAAAAAACkc/qn_d3ukRhzg/s640/pav%2Bbhaji-final%2B2.jpg" width="640" /></a></div>
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">#pavbhaji, #snacks, #maharashtrarecipes, #streetrecipes, #vegrecipes, #indianrecipes</span></div>
Anonymoushttp://www.blogger.com/profile/02837011768016867385noreply@blogger.com3tag:blogger.com,1999:blog-4210734172359814632.post-39319142950903335932015-11-02T23:49:00.000+05:302015-11-12T20:29:09.105+05:30Pav (a form of Bun) in Pressure cooker<div dir="ltr" style="text-align: left;" trbidi="on">
<h2 style="text-align: left;">
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Preparing the Pav (a form of bun) of Pav-Bhaji in pressure cooker</span></h2>
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><a href="http://swaadhmantra.blogspot.in/2015/11/bhaji-for-pav-bhaji.html" target="_blank">Click here </a>to view my post on Bhaji used in Pav-Bhaji</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">My next item is also a item cooked in pressure cooker though not using the pressure of the pressure cooker :) </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Pav in pressure cooker...</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">First I thought it would not be easy, since Pav (a form of bun) is usually baked in an oven and not in a cooker...but I have managed to make it, thanks to a youtube video :)</span><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"> </span><br />
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<a href="http://3.bp.blogspot.com/-LfGWT4V-CVQ/Vjek5u42nJI/AAAAAAAACiE/GPHuE82wUsc/s1600/pav%2Bfinal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="392" src="http://3.bp.blogspot.com/-LfGWT4V-CVQ/Vjek5u42nJI/AAAAAAAACiE/GPHuE82wUsc/s640/pav%2Bfinal.jpg" width="640" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">The idea of making the Pav came when I ate it @ Ganga sweets and it tasted good. The pav was so soft-I was impressed. Fortunately </span><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">(thank god)</span><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"> the one that I made </span><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">is also soft. The other reason for making this pav is that in our gated community there was a dandia programme during navaratri and many items such as pav-bhaji, bhelpuri, cholebhature etc. were being served. That too inspired me to give it a try!!</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">I cannot imagine that I made it since I </span><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">thought its very tough... Now I can confidently say that </span><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">you all can try and make it... </span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">In my next post, I will write about the Bhaji (side dish for Pav)!</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">For now, lets get into making the pav...</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><u>Ingredients for PAV</u></span></h3>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">All purpose flour (maida) - 1 cup</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Butter - around 90 gm</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Milk - 100 ml</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Milk powder - 1 tblspn</span></div>
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Yeast - 1 tsp</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Sugar - 1 tblsp</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Salt - 1/2 tsp</span><br />
<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Milk and butter for brushing</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;"><u>Process</u></span></h3>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Take warm milk, add sugar and yeast. Stir and keep aside for 10 -15 minutes. This is to prepare proofed yeast mixture.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Next, take a vessel, pour the all purpose flour, salt & milk powder and mix these well.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Add the proofed yeast mixture into the flour with your hands and make this into a soft pasty kind of dough.</span><br />
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<a href="http://3.bp.blogspot.com/-Ow7ovZUiOM0/VjelFrawusI/AAAAAAAACiM/gedsepA-5aE/s1600/pav%2Bingredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-Ow7ovZUiOM0/VjelFrawusI/AAAAAAAACiM/gedsepA-5aE/s640/pav%2Bingredients.jpg" width="640" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Next add the butter and knead it thoroughly. Continue kneading for 10- 15 minutes till it becomes soft.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">After 10-15 minutes of kneading, this will become a very soft dough.</span><br />
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<a href="http://2.bp.blogspot.com/-01qHEweOqAQ/VjelV8QKKnI/AAAAAAAACiU/lIKSKDisvz8/s1600/dough%2Bkneaded.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-01qHEweOqAQ/VjelV8QKKnI/AAAAAAAACiU/lIKSKDisvz8/s640/dough%2Bkneaded.jpg" width="640" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Place this into a bowl and coat the dough on top with a little bit of oil, and cover it with a damp cloth. Keep aside and let it be there for 1 hour.</span><br />
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<a href="http://2.bp.blogspot.com/-7vp7BYt9mTc/VjeliP24yHI/AAAAAAAACic/WG-T6awBGI4/s1600/dough%2Bcovered%2Bwith%2Bdamp%2Bcloth.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-7vp7BYt9mTc/VjeliP24yHI/AAAAAAAACic/WG-T6awBGI4/s640/dough%2Bcovered%2Bwith%2Bdamp%2Bcloth.jpg" width="640" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Once it doubles in volume, take the dough out, sprinkle a bit of flour and knead one more time.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Divide the dough into 6 equal portions. </span><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Roll them with your palms and shape each in one like pav and place in the cake die.</span><br />
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<a href="http://2.bp.blogspot.com/-I1KoTaGo1_0/Vjel2eorrUI/AAAAAAAACis/8tMVzyBmw-s/s1600/dough%2Bbefore%2Bfermentation.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-I1KoTaGo1_0/Vjel2eorrUI/AAAAAAAACis/8tMVzyBmw-s/s400/dough%2Bbefore%2Bfermentation.jpg" width="400" /></a></div>
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<a href="http://4.bp.blogspot.com/-Ns9zlCmoblc/VjemJ9sOxCI/AAAAAAAACi4/aw-8NY_obKE/s1600/dough%2Bcovered.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-Ns9zlCmoblc/VjemJ9sOxCI/AAAAAAAACi4/aw-8NY_obKE/s200/dough%2Bcovered.jpg" width="200" /></a><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Then cover the cake die with a cloth and leave for another 45 minutes or more, till its risen.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Once the pav is risen brush them with milk.</span><br />
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<a href="http://1.bp.blogspot.com/--CBYJ0D-Fjc/VjemYbtUErI/AAAAAAAACjE/v1ancqqgOqc/s1600/pav%2Bfinal%2Bdough.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/--CBYJ0D-Fjc/VjemYbtUErI/AAAAAAAACjE/v1ancqqgOqc/s640/pav%2Bfinal%2Bdough.jpg" width="640" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">In a pressure cooker/pan, add 300 ml of water. </span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Place a separator plate in the cooker and then place the cake die on the separator plate. The cake die MUST NOT touch the bottom of the cooker and hence the separator plate. </span><br />
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<a href="http://4.bp.blogspot.com/-vMp7lKPLCXs/VjenOQisn_I/AAAAAAAACjU/pesV2e6OR9M/s1600/pav%2Bdough%2Bin%2Bcooker.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="416" src="http://4.bp.blogspot.com/-vMp7lKPLCXs/VjenOQisn_I/AAAAAAAACjU/pesV2e6OR9M/s640/pav%2Bdough%2Bin%2Bcooker.jpg" width="640" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Donot put the whistle. Put the cooker in high flame. Once the steam starts coming out from the cooker, switch to low flame and steam for 30 minutes.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Take them out once they are baked well. Brush the tops with butter. </span><br />
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<a href="http://2.bp.blogspot.com/-2KNu7lea2-c/Vjenu7AIAXI/AAAAAAAACjo/LNk_fANPV3w/s1600/pav%2Btaken%2Bout.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="490" src="http://2.bp.blogspot.com/-2KNu7lea2-c/Vjenu7AIAXI/AAAAAAAACjo/LNk_fANPV3w/s640/pav%2Btaken%2Bout.jpg" width="640" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Now take a damp cloth and cover the die for a minimum of 20-30 minutes.</span><br />
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">This is the Pav used in Pav-Bhaji</span><br />
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<a href="http://4.bp.blogspot.com/-LfGWT4V-CVQ/Vjek5u42nJI/AAAAAAAACiI/YUbMcNU-Lys/s1600/pav%2Bfinal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="245" src="http://4.bp.blogspot.com/-LfGWT4V-CVQ/Vjek5u42nJI/AAAAAAAACiI/YUbMcNU-Lys/s400/pav%2Bfinal.jpg" width="400" /></a></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Before serving with Bhaji, h</span><span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">eat butter in a thick bottomed tawa. Slice pav horizontally into two and fry in a butter for half a minute.</span></div>
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<span style="font-family: "trebuchet ms" , sans-serif; font-size: large;">Press the pav on the tawa a few times till the pav is little brown in colour and soft.</span><br />
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<a href="http://2.bp.blogspot.com/-TQeNaatrBNo/VjeoYu8poBI/AAAAAAAACj0/p3p26OrC-4g/s1600/IMG_20151022_210755.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="345" src="http://2.bp.blogspot.com/-TQeNaatrBNo/VjeoYu8poBI/AAAAAAAACj0/p3p26OrC-4g/s640/IMG_20151022_210755.jpg" width="640" /></a></div>
<span style="font-family: 'trebuchet ms', sans-serif; font-size: large;">#pavbhaji, #snacks, #maharashtrarecipes, #streetrecipes, #vegrecipes, #indianrecipes</span></div>
Anonymoushttp://www.blogger.com/profile/02837011768016867385noreply@blogger.com1tag:blogger.com,1999:blog-4210734172359814632.post-60784188697471935112015-10-22T23:16:00.000+05:302015-10-25T20:00:47.077+05:30Honey Sponge cake using Pressure Cooker<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://2.bp.blogspot.com/-OgF84RHLezQ/VizmX4l-g4I/AAAAAAAAChU/J1o_sF0M3Lc/s1600/honey%2Bsponge%2Bcake%2Band%2Bslices.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-OgF84RHLezQ/VizmX4l-g4I/AAAAAAAAChU/J1o_sF0M3Lc/s640/honey%2Bsponge%2Bcake%2Band%2Bslices.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Got the idea of preparing this Honey Sponge cake after seeing one of the images of a cake in one of the mails that I got... Initially I thought that having an oven @ home is a pre-requisite for making cakes... later when I researched, I found out that I was wrong...</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Cakes can be prepared with our good old friend - pressure cooker too!! And my earlier cake as well as this one is a testimony to that... </span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">You can <a href="http://www.swaadhmantra.blogspot.in/2015/02/eggless-pineapple-cake-prepared-in.html" target="_blank"><span style="color: blue;">click here to see my earlier cake - Eggless Pineapple cake prepared in pressure cooker</span></a></span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Lets get into the steps for making the Honey Sponge cake</span></h3>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">INGREDIENTS:</span></h3>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">DRY INGREDIENTS</span></h4>
<span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">All purpose (Maida) Flour - 150gm</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Custard powder - 1 tbsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Bicarbonate/Baking soda - 1 tsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Baking powder - 1tsp</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">WET INGREDIENTS</span></h4>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Butter, softened - 50gm</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Brown sugar, softened - 150gm</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Coconut oil (you can use regular refined/sunflower/corn oil also) - 50 ml</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Eggs - 3 nos</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Honey - 1 Heaping tbsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Vanilla essence - 1 tsp</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">PROCESS:</span></h3>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">In a wide mouthed bowl, add the all purpose flour, custard powder, bicarbonate soda and baking powder. Keep it aside.</span><br />
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<a href="http://4.bp.blogspot.com/-l8FfCV7nsYk/Vikd3S8eQvI/AAAAAAAACf8/aamKzriGdYQ/s1600/honey%2Bsponge%2Bcake%2Bdry%2Bingredients.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="499" src="http://4.bp.blogspot.com/-l8FfCV7nsYk/Vikd3S8eQvI/AAAAAAAACf8/aamKzriGdYQ/s640/honey%2Bsponge%2Bcake%2Bdry%2Bingredients.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">In another wide mouthed bowl, mix butter, brown sugar and oil. Break three eggs one at a time and whisk till well-blended. </span><br />
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Add the honey and vanilla essence. Mix well.</span><br />
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<a href="http://4.bp.blogspot.com/-rwF_-z5cZUg/VikdtqYY44I/AAAAAAAACfw/k3TfRPspszg/s1600/honey%2Bsponge%2Bcake%2Bwet%2Bingredients%2Bmixed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="226" src="http://4.bp.blogspot.com/-rwF_-z5cZUg/VikdtqYY44I/AAAAAAAACfw/k3TfRPspszg/s640/honey%2Bsponge%2Bcake%2Bwet%2Bingredients%2Bmixed.jpg" width="640" /></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">Gradually add the dry ingredients into the wet ingredients. Mix well.</span><br />
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<a href="http://2.bp.blogspot.com/-oC8kK2nFh1s/VikeWDJH8WI/AAAAAAAACgI/nfBCy2tU3Uk/s1600/honey%2Bsponge%2Bcake%2Bingredients%2Bmixed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://2.bp.blogspot.com/-oC8kK2nFh1s/VikeWDJH8WI/AAAAAAAACgI/nfBCy2tU3Uk/s640/honey%2Bsponge%2Bcake%2Bingredients%2Bmixed.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Prepare the cake mold by oiling the sides and bottom of the mold with butter (this is to ensure that the cooked cake does not stick to the walls of the mold.)</span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Pour the cake batter into the prepared cake mold. </span><br />
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<a href="http://4.bp.blogspot.com/-Y2XTnnyuRqU/VikezICiVII/AAAAAAAACgQ/-4_9wjg2a6s/s1600/honey%2Bsponge%2Bcake%2Bfinal%2Bdough%2Bin%2Bcake%2Bdie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="514" src="http://4.bp.blogspot.com/-Y2XTnnyuRqU/VikezICiVII/AAAAAAAACgQ/-4_9wjg2a6s/s640/honey%2Bsponge%2Bcake%2Bfinal%2Bdough%2Bin%2Bcake%2Bdie.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">In a pressure cooker/pan, add 300 ml of water. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Place a separator plate in the cooker and then place the cake mold on the separator plate. The cake mold MUST NOT touch the bottom of the cooker and hence the separator plate. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Donot put the whistle. Once the steam starts coming out from the cooker, switch to low flame and steam for 45 minutes in low flame.</span><br />
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<a href="http://1.bp.blogspot.com/-jkA3Vq8dbFc/Vike6nvpCCI/AAAAAAAACgY/h92VFpw9gKE/s1600/honey%2Bsponge%2Bcake%2Bfrom%2Bcooker.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="279" src="http://1.bp.blogspot.com/-jkA3Vq8dbFc/Vike6nvpCCI/AAAAAAAACgY/h92VFpw9gKE/s320/honey%2Bsponge%2Bcake%2Bfrom%2Bcooker.jpg" width="320" /></a><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Remove the cake from the mold once it cools down. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Slice the cake as required.</span><br />
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<a href="http://4.bp.blogspot.com/-JPrr9jqxA-U/VikfKVYy57I/AAAAAAAACgo/_Ge_gJyUTv8/s1600/honey%2Bsponge%2Bcake%2Bcut.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="229" src="http://4.bp.blogspot.com/-JPrr9jqxA-U/VikfKVYy57I/AAAAAAAACgo/_Ge_gJyUTv8/s320/honey%2Bsponge%2Bcake%2Bcut.jpg" width="320" /></a></div>
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<a href="http://4.bp.blogspot.com/-Mo0yiNBJmXk/VikfCrSihxI/AAAAAAAACgg/XMoHlT6sGgU/s1600/honey%2Bsponge%2Bcake%2Bclose.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="180" src="http://4.bp.blogspot.com/-Mo0yiNBJmXk/VikfCrSihxI/AAAAAAAACgg/XMoHlT6sGgU/s320/honey%2Bsponge%2Bcake%2Bclose.jpg" width="320" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Pour some honey on the sliced cake pieces and allow it to get absorbed into the slices...</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVQdRXwzKK6tAStQDh8pS4CDGF_1N999UqM085TFKWQR4xwkIf7cxagdF-P0MazfbSO5FavZfuyaGIMK8LTXmM-mA9i2YWwCJjaaBiMYVsFsmjpznukZ2i7jj3Y1MWynHZJW0wC6eCAgM/s1600/honey+sponge+cake.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVQdRXwzKK6tAStQDh8pS4CDGF_1N999UqM085TFKWQR4xwkIf7cxagdF-P0MazfbSO5FavZfuyaGIMK8LTXmM-mA9i2YWwCJjaaBiMYVsFsmjpznukZ2i7jj3Y1MWynHZJW0wC6eCAgM/s640/honey+sponge+cake.jpg" width="640" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">You can also decorate the cake with Chocolate or Vanilla creams at the top though </span><span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">I did not do any decoration since I felt this is good enough for now and did not want the taste to get altered... </span><br />
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<a href="http://4.bp.blogspot.com/-0DdM2uDkAbk/Vizng6KT6FI/AAAAAAAAChk/pxwkB0g93ls/s1600/honey%2Bsponge%2Bcake%2Bsliced.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="http://4.bp.blogspot.com/-0DdM2uDkAbk/Vizng6KT6FI/AAAAAAAAChk/pxwkB0g93ls/s640/honey%2Bsponge%2Bcake%2Bsliced.jpg" width="640" /></a></div>
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Anonymoushttp://www.blogger.com/profile/02837011768016867385noreply@blogger.com2tag:blogger.com,1999:blog-4210734172359814632.post-83706787954335402562015-10-17T23:23:00.000+05:302015-10-18T15:00:00.992+05:30Lemon Rice<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: purple; font-family: Trebuchet MS, sans-serif;">LEMON RICE</span></h2>
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<a href="http://1.bp.blogspot.com/-PaQ3TLpRlio/ViJ7lO8cRSI/AAAAAAAACeE/hAFO-xTtWlk/s1600/lemon%2Brice%2Bcloseup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-PaQ3TLpRlio/ViJ7lO8cRSI/AAAAAAAACeE/hAFO-xTtWlk/s640/lemon%2Brice%2Bcloseup.jpg" width="640" /></a></div>
<span style="color: purple; font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="color: purple; font-family: Trebuchet MS, sans-serif;">My next recipe is Lemon rice - one of TamilNadu's fav. rice dish...</span><br />
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<span style="color: purple; font-family: Trebuchet MS, sans-serif;">The main ingredient is the lemon. </span><br />
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<span style="color: purple; font-family: Trebuchet MS, sans-serif;">Lemon, as we are aware is an excellent vegetable/fruit for our body due to the Vitamin C present in it. </span><br />
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<span style="color: purple; font-family: Trebuchet MS, sans-serif;">Before marriage, I had gone to Palani temple in TamilNadu and I could see many people bought this yellow coloured rice... Only after marriage when I came to Chennai I know that it is lemon rice that so many people used to buy and enjoy... </span><br />
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<span style="color: purple; font-family: Trebuchet MS, sans-serif;">I have tried to make it today... </span><br />
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<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;"><u>Ingredients for Lemon rice:</u></span></h3>
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<span style="color: purple; font-family: Trebuchet MS, sans-serif;">Rice - 1 cup</span><br />
<span style="color: purple; font-family: Trebuchet MS, sans-serif;">Lemon juice - 2 tbsn</span><br />
<span style="color: purple; font-family: Trebuchet MS, sans-serif;">Til/Sesame oil - 3 tbsn</span><br />
<span style="color: purple; font-family: Trebuchet MS, sans-serif;">Ginger paste - 1 tbsn</span><br />
<span style="color: purple; font-family: Trebuchet MS, sans-serif;">Chana dal (bengal gram split and skinned) - 1 tbsn</span><br />
<span style="color: purple; font-family: Trebuchet MS, sans-serif;">Green chillies - 2 nos</span><br />
<span style="color: purple; font-family: Trebuchet MS, sans-serif;">Mustard seeds - 1 tsn</span><br />
<span style="color: purple; font-family: Trebuchet MS, sans-serif;">Curryleaves - 5-6 nos</span><br />
<span style="color: purple; font-family: 'Trebuchet MS', sans-serif;">Turmeric Powder-1 tsn</span><br />
<span style="color: purple; font-family: Trebuchet MS, sans-serif;">Red chillies - 2 nos</span><br />
<span style="color: purple; font-family: Trebuchet MS, sans-serif;">Coriander leaves - 3-4 leaves for garnishing</span><br />
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<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;"><br />Process:</span></h3>
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<a href="http://1.bp.blogspot.com/-Ey1zxP8UAik/ViJ_9i_SxSI/AAAAAAAACeo/duIRsPiXrW8/s1600/lemon%2Brice-chana%2Bdal%2Bfrying.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="274" src="http://1.bp.blogspot.com/-Ey1zxP8UAik/ViJ_9i_SxSI/AAAAAAAACeo/duIRsPiXrW8/s320/lemon%2Brice-chana%2Bdal%2Bfrying.jpg" width="320" /></a><span style="color: purple; font-family: Trebuchet MS, sans-serif;">Wash and clean the rice. Cook rice and keep aside.</span><br />
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<span style="color: purple; font-family: Trebuchet MS, sans-serif;">In a frying pan, heat sesame oil and put mustard seeds. </span><br />
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<span style="color: purple; font-family: Trebuchet MS, sans-serif;">When it splutters, add dry red chillies, chana dal. </span><br />
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<span style="color: purple; font-family: 'Trebuchet MS', sans-serif;">Fry the chana dal till in turns light brown. </span><br />
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<span style="color: purple; font-family: Trebuchet MS, sans-serif;">Add ginger paste, curry leaves, </span><span style="color: purple; font-family: 'Trebuchet MS', sans-serif;">chopped green chillies </span><span style="color: purple; font-family: 'Trebuchet MS', sans-serif;">and mix well. </span><br />
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<a href="http://2.bp.blogspot.com/-UlmSGijE-NM/ViJ_vRzFYxI/AAAAAAAACeg/o7kPj-lJs5s/s1600/Lemon%2Brice%2B-%2Bginger%2Bpaste%2Bfring.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/-UlmSGijE-NM/ViJ_vRzFYxI/AAAAAAAACeg/o7kPj-lJs5s/s320/Lemon%2Brice%2B-%2Bginger%2Bpaste%2Bfring.jpg" width="320" /></a><span style="color: purple; font-family: Trebuchet MS, sans-serif;">Once the ginger paste is mixed well and gets fried, a</span><span style="color: purple; font-family: 'Trebuchet MS', sans-serif;">dd salt and lemon juice. Mix well.</span><br />
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<span style="color: purple; font-family: 'Trebuchet MS', sans-serif;">Add rice and mix well.</span><br />
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<span style="color: purple; font-family: 'Trebuchet MS', sans-serif;">Lemon rice is ready. Can be served with Potato fried or brinjal fried along with </span><span style="color: purple; font-family: 'Trebuchet MS', sans-serif;">Pickle and appalam/papadam...</span><br />
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<a href="http://1.bp.blogspot.com/-_TNbsPWgHjg/ViJ7y2GXPhI/AAAAAAAACeM/8Ylq_gRw39E/s1600/lemon%2Brice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://1.bp.blogspot.com/-_TNbsPWgHjg/ViJ7y2GXPhI/AAAAAAAACeM/8Ylq_gRw39E/s640/lemon%2Brice.jpg" width="640" /></a></div>
<span style="color: purple; font-family: 'Trebuchet MS', sans-serif;">#lemonrice, #tamilrecipes, #kidsrecipes, #vegetarianrecipes, #ricerecipes, #indianrecipes</span></div>
Anonymoushttp://www.blogger.com/profile/02837011768016867385noreply@blogger.com0tag:blogger.com,1999:blog-4210734172359814632.post-30470482669380501342015-10-01T10:15:00.003+05:302015-10-05T22:18:03.110+05:30Paneer Pepper Fry - Cottage cheese fried with pepper in a spicy thick gravy<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Paneer pepper fry</span></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHRKw7sEmIteFdEBkWQZVOW6qZs3KcX3cPWlQa0P4a0jEWI_MlZCly4H7u1819hEzDdUJxyRD-7RfWvd2Xh1MIDfoobbQwMgcZG77-7vXOb_33qPxNiNFTnX-Yi5qbBe_6FVzXpE44phI/s1600/paneer+pepper+fry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: purple; font-size: large;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHRKw7sEmIteFdEBkWQZVOW6qZs3KcX3cPWlQa0P4a0jEWI_MlZCly4H7u1819hEzDdUJxyRD-7RfWvd2Xh1MIDfoobbQwMgcZG77-7vXOb_33qPxNiNFTnX-Yi5qbBe_6FVzXpE44phI/s640/paneer+pepper+fry.jpg" width="640" /></span></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="color: purple; font-size: large;">Ever since I started writing this blog, I read many magazines, recipe books and many other blogs too. It helps me a lot in making many dishes made in different parts of India.</span></span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="color: purple; font-size: large;"><br /></span></span>
<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="color: purple; font-size: large;">I get a lot of north Indian dishes ideas from my husband!! When he was working in Gujarat a few years back he had the opportunity to have lot of north Indian dishes and tells me about such dishes. Since he was a bachelor in those times, he used to make a lot of such north Indian dishes...he likes Punjabi dishes a lot! From him I got to know the names of few North Indian dishes and their ingredients...That prompted me to refer other famous blogs and recipe videos... </span></span><br />
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<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="color: purple; font-size: large;">Recently when we went to a hotel and saw the menu we saw this dish called paneer pepper fry. My DH liked the idea and ordered it immediately, I also liked it very much.</span></span><br />
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<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">I decided to make this dish @ home. </span><br />
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<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">When I tasted it, I could understand the ingredients that were included in it. </span><br />
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<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">So here we go!!</span><br />
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<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;"><u>Ingredients:</u></span></h3>
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<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Paneer - 200 gms</span><br />
<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Onions - 4 nos</span><br />
<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Tomato - 1 no</span><br />
<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Green chillies - 3 nos</span><br />
<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Ginger - 1/2 piece</span><br />
<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Garlic - 3 small cloves</span><br />
<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">black pepper powder - 1 tsp</span><br />
<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Turmeric powder - 1/4 tsp</span><br />
<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Garam Masala - 1/2 tsp</span><br />
<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Curry leaves - 4-5 nos</span><br />
<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">salt to taste</span><br />
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<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Cut the paneer into small cubes and keep it aside. </span><br />
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<span style="color: purple; font-size: large;"><span style="font-family: Trebuchet MS, sans-serif;">After that, chop the onions into very thin pieces length wise. Also chop </span><span style="font-family: 'Trebuchet MS', sans-serif;">the tomato into very small pieces and keep it aside. Next </span><span style="font-family: 'Trebuchet MS', sans-serif;">chop the garlic and ginger into small sizes and keep aside. Also slit the green cillies length wise. </span></span><br />
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<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Take a frying pan and pour 3-4 tablespoons of oil. Once the oil is hot, add the sliced onions and add a bit of salt. Saute till they became brown. Add the chopped tomatoes and saute it for 5 minutes (tomato need to be chopped into very small pieces). </span><br />
<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">once the tomatoes also cook, add the finely chopped ginger, garlic and green chillies and saute for a few minutes.</span><br />
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<span style="color: purple; font-size: large;"><span style="font-family: Trebuchet MS, sans-serif;">After that add turmeric powder, garam masala powder, pepper powder and salt. </span></span><br />
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<span style="color: purple; font-size: large;"><span style="font-family: Trebuchet MS, sans-serif;">Mix thoroughly and saute for sometime. Once the water almost evaporates and oil starts leaving the sides of the pan, </span><span style="font-family: 'Trebuchet MS', sans-serif;">add the paneer pieces and and mix it well. Allow to simmer in a low flame for 10 minutes. At last sprinkle some more pepper powder into it. </span></span><br />
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<a href="http://4.bp.blogspot.com/-ZcXuJi1YWt4/Vgy6DnWxmbI/AAAAAAAACac/oNFn4e_85dQ/s1600/paneer%2Bpepper%2Bfry%2B-%2Bsteps.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="326" src="http://4.bp.blogspot.com/-ZcXuJi1YWt4/Vgy6DnWxmbI/AAAAAAAACac/oNFn4e_85dQ/s640/paneer%2Bpepper%2Bfry%2B-%2Bsteps.jpg" width="640" /></a></div>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><span style="color: purple; font-size: large;">Paneer pepper fry is ready to be served. Serve it with chapathis, parattas etc.</span></span><br />
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<a href="http://4.bp.blogspot.com/-YzVweCcXw8A/Vgy3tGD1xtI/AAAAAAAACaQ/q6anCyTgqDo/s1600/paneer%2Bpepper%2Bfry%2B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: purple; font-size: large;"><img border="0" height="496" src="http://4.bp.blogspot.com/-YzVweCcXw8A/Vgy3tGD1xtI/AAAAAAAACaQ/q6anCyTgqDo/s640/paneer%2Bpepper%2Bfry%2B1.jpg" width="640" /></span></a></div>
#paneerrecipes, #vegetarianrecipes, #punjabirecipes, #indianrecipes, #paneer, #kidsrecipes</div>
Anonymoushttp://www.blogger.com/profile/02837011768016867385noreply@blogger.com0tag:blogger.com,1999:blog-4210734172359814632.post-53372124508155964422015-09-26T15:12:00.003+05:302015-09-26T22:15:30.733+05:30Pazham Pori - Banana Fritters<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;"><br /><u>Pazham pori</u></span></h2>
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<a href="http://2.bp.blogspot.com/-Yk-as1snaAs/VgZfhIXeC8I/AAAAAAAACYc/k6ZBPBAUYRY/s1600/Pazham%2Bpori.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;"><img border="0" height="273" src="http://2.bp.blogspot.com/-Yk-as1snaAs/VgZfhIXeC8I/AAAAAAAACYc/k6ZBPBAUYRY/s640/Pazham%2Bpori.jpg" width="640" /></span></a></div>
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<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Next my recipe is pazham pori (banana fritters) and my sons favourite item. In our childhood days we ate snacks like Ada, kozhukkatta, ottada etc. Pazham pori or banana fritters rarely used to be made @ homes those days. It used to me more of a delicacy available @ hotels... Its a traditional evening snack item of kerala. </span><br />
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<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Pazham (malayalam for banana) pori is made using the traditional Banana of Kerala which is the Nendran Pazham. </span><br />
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;"><span style="color: purple;">As indicated in one of my earlier blog posts on Nendram Pazham Payasam (</span><b><i><a href="http://swaadhmantra.blogspot.in/2015/08/nendhran-pazhametha-pazham-pradhaman.html" target="_blank"><span style="color: blue;">Click here to read that recipe</span></a></i></b><span style="color: purple;">), there are huge benefits of nendram banana.</span></span><br />
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<span style="color: purple; font-family: Trebuchet MS, sans-serif;"><span style="background-color: white; font-size: large;">Nendran Pazham or Kerala Banana is widely used in Kerala and is one of the staple fruits of the state along with other fruits such as Jackfruit, pineapple etc.</span><br style="background-color: white; line-height: 18.48px;" /><span style="background-color: white; font-size: large;"><br /></span><span style="font-size: large;"><span style="background-color: white; line-height: 18.48px;"></span></span><span style="background-color: white; font-size: large;">Though we all are aware of the benefits of banana in general, very few of those outside Kerala know the benefits of this "King of Bananas"...</span></span><br />
<span style="color: purple; font-family: Trebuchet MS, sans-serif;"><span style="font-size: large;"><br style="background-color: white;" /></span><span style="background-color: white;"><span style="font-size: large;">This banana is of great nutritious value and it has a rich combination of energy value, tissue building elements, proteins, vitamins and minerals. It is a good source of calories, many other nutrients and enzymes. People of Kerala traditionally use this banana as a balanced and supplementary diet. Hence, it is a wonderful nutritious diet for easy digestion, which prevents diarrhoea and worm trouble. They are also packed with vital nutrients known for preventing tummy ulcers, its potassium content may help prevent the formation of kidney stones and protect against high blood pressure and stroke, the vitamins in bananas (particularly vitamins A, C, and E) can help protect your eyesight... Boiled and mashed banana is excellent for kids even from 4 months onwards...</span></span></span><br />
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<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;"><u>Ingredients</u></span></h3>
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;"><span style="color: purple;">Ripe nendran banana -1 no</span></span><br />
<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">All purpose wheat flour (maida) - 1 cup</span><br />
<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Sugar - 2 tpn</span><br />
<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Salt - 1 pinch</span><br />
<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Water - 100 ml</span><br />
<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Turmeric powder - 1 pinch</span><br />
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<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;"><br /><u>Process</u></span></h3>
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<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Peel the banana and slice them length wise into half and then slice each half way into 3 or more to get the thin slices. Keep it aside.</span><br />
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<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Take another vessel and mix the all-purpose flour, sugar, and salt. Pour water and blend it thoroughly to form a semi thick batter. Add a pinch of turmeric powder to the batter for the yellow colour since the flour is white.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZmoDycoKmuiumXjGd6Q5ZNBNhZ5YzE5YgIsWu15rEIoxP2adjJ_ElDnWNqhhkYkW-2blJf6wjXUEx0S44u8XtsAFENAxjmprybdvRbXsM_uymiyse_lSCbsLLYzAjm9__abU83vMUaTA/s1600/pazham+pori+batter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="225" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZmoDycoKmuiumXjGd6Q5ZNBNhZ5YzE5YgIsWu15rEIoxP2adjJ_ElDnWNqhhkYkW-2blJf6wjXUEx0S44u8XtsAFENAxjmprybdvRbXsM_uymiyse_lSCbsLLYzAjm9__abU83vMUaTA/s640/pazham+pori+batter.jpg" width="640" /></a></div>
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<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Now take the chopped banana slices and dip into the batter. The banana slice must be completely coated with the batter.</span><br />
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<a href="http://1.bp.blogspot.com/-AhTiPqBD9mM/VgZl_9VRf6I/AAAAAAAACY0/xL2kRvv41xI/s1600/pazham%2Bpori-mixed%2Bin%2Bbatter.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="526" src="http://1.bp.blogspot.com/-AhTiPqBD9mM/VgZl_9VRf6I/AAAAAAAACY0/xL2kRvv41xI/s640/pazham%2Bpori-mixed%2Bin%2Bbatter.jpg" width="640" /></a></div>
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<span style="color: purple; font-family: 'Trebuchet MS', sans-serif; font-size: large;">Take a deep frying pan and heat enough oil to fry. </span><br />
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<span style="color: purple; font-family: 'Trebuchet MS', sans-serif; font-size: large;">When the oil gets heated dip the banana pieces and fry them until they became golden brown colour.</span><br />
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<a href="http://3.bp.blogspot.com/-YDibuOlkZco/VgZnGP_lMyI/AAAAAAAACZI/THK8ROaZEDs/s1600/pazham%2Bpori-frying.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="465" src="http://3.bp.blogspot.com/-YDibuOlkZco/VgZnGP_lMyI/AAAAAAAACZI/THK8ROaZEDs/s640/pazham%2Bpori-frying.jpg" width="640" /></a></div>
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<a href="http://4.bp.blogspot.com/--GAMWS0vSjw/VgZn5AYmfJI/AAAAAAAACZQ/N3wEpFRMd-U/s1600/Pazham%2Bpori%2Bfinal.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/--GAMWS0vSjw/VgZn5AYmfJI/AAAAAAAACZQ/N3wEpFRMd-U/s320/Pazham%2Bpori%2Bfinal.jpg" width="223" /></a><span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Remove from oil and drain the excess oil with tissue papers.</span><br />
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<span style="color: purple; font-family: 'Trebuchet MS', sans-serif; font-size: large;">Pazham pori is ready...</span><br />
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<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">#bananarecipes, #keralarecipes, #pazhampori, #kidsrecipes, #vegetarianrecipes, #snacks</span></div>
Anonymoushttp://www.blogger.com/profile/02837011768016867385noreply@blogger.com0tag:blogger.com,1999:blog-4210734172359814632.post-38393141440404053572015-09-19T23:59:00.002+05:302015-11-12T19:54:01.453+05:30Dum Aloo - Baby potatoes fried and mixed with Onion-tomatoes spicy gravy<div dir="ltr" style="text-align: left;" trbidi="on">
<h2 style="text-align: center;">
<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Dum Aloo</span></h2>
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Dum aloo is prepared by using baby potatoes. Dum Aloo is orginated from Kashmir.</span><br />
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">This dish is well known in northern India, but very popular in Kashmir and Punjab.</span><br />
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;"><u>Ingredients for Dum Aloo</u></span></h3>
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Baby Potatoes - 15 nos</span><br />
<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Onion - 2 nos, medium</span><br />
<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Tomato - 2 nos</span><br />
<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Bay leaf - 1 no</span><br />
<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Cinnamon - 1 small piece</span><br />
<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Cloves - 4 nos</span><br />
<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Ginger - 1 small piece</span><br />
<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Garlic cloves - 4 nos</span><br />
<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Green chilly - 1 no</span><br />
<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Cumin seeds -1/2 tpn</span><br />
<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Cashewnuts - 12 nos</span><br />
<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Red chilli powder - 1 tpn</span><br />
<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Turmeric powder - 1/4 tpn</span><br />
<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Coriander powder - 1/2 tpn</span><br />
<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Kasuri methi - 1/2 tbsn</span><br />
<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Cream - 2 tbsn</span><br />
<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Salt as required</span><br />
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<u><span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;"><br /></span><span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Process for making Dum Aloo</span></u></h3>
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Wash and clean the potatoes and boil the potatoes in a pressure cooker (put some salt as it helps the salt to get into the potatoes as well) with enough water. Cook for one whistle and switch off the flame. </span><br />
<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Once pressure is released open the lid. Then take the potatoes and put it into normal water. </span><br />
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Once potatoes are cooled to touch, peel them. </span><br />
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Heat one teaspoon of oil in a pan on medium heat. Add the potatoes in it. Saute them untill they are light brown colour. Remove it to a plate and keep aside.</span><br />
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<span style="color: red; font-family: "trebuchet ms" , sans-serif; font-size: large;"><i>I have not deep fried the potatoes due to the heavy unhealthy fat content. If you want to deep fry the potatoes, you can prick the cooked and peeled potatoes at some places before deep frying.</i></span><br />
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Chop onions, Tomatoes, ginger, green chilly and keep aside</span><br />
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Heat one tablespoon of oil in a pan and add cinnamon, bay leaves and cloves. Saute it for a couple of minutes till we get the smell of it. </span><br />
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Add chopped onion, ginger, garlic cloves and green chillies. Add some salt as it helps onion to get sauteed easily.</span><br />
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Cook them till the onions get translucent and soft.</span><br />
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Add the tomatoes ,cook till they are little soft.</span><br />
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<a href="http://1.bp.blogspot.com/-80NkpGFyR0M/Vf2EtJ0_TqI/AAAAAAAACUY/xYm-UJC8134/s1600/Dum%2BAloo-grind%2Bthem.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;"></span></a><span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;"><br /></span>
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Allow it to cool for some time. </span><br />
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Add it to the mixie along with the cashew nuts.Make a smooth paste out of it.</span><br />
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<a href="http://3.bp.blogspot.com/-MAZySG5Zq8o/Vf2UQszM5lI/AAAAAAAACV0/CTBwSZcWyBw/s1600/gravy%2Bfor%2BDum%2Baloo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="185" src="http://3.bp.blogspot.com/-MAZySG5Zq8o/Vf2UQszM5lI/AAAAAAAACV0/CTBwSZcWyBw/s640/gravy%2Bfor%2BDum%2Baloo.jpg" width="640" /></a></div>
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Take a frying pan and pour little oil. When it heats up, put the cummin seeds and let them sizzle. </span><br />
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<a href="https://2.bp.blogspot.com/-W8Pgd2dOUuY/Vf2EqWWCD4I/AAAAAAAACTk/iO5Pp99v6BI/s1600/Dum%2BAloo-4.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-W8Pgd2dOUuY/Vf2EqWWCD4I/AAAAAAAACTk/iO5Pp99v6BI/s200/Dum%2BAloo-4.jpg" width="200" /></a><span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Mix then in the prepared puree, cook till all the moisture evaporates and it becomes thick.</span><br />
<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Add the spices powder like the red chilly powder, coriander powder, turmeric powder and salt.</span><br />
<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Mix it well. </span><br />
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<a href="https://4.bp.blogspot.com/-UWmxd633uGE/Vf2KqX75mVI/AAAAAAAACVI/g7A7dgCu8wY/s1600/Dum%2BAloo%2Bgravy.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-UWmxd633uGE/Vf2KqX75mVI/AAAAAAAACVI/g7A7dgCu8wY/s200/Dum%2BAloo%2Bgravy.jpg" width="200" /></a><span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Add water and let it come to boil.</span><br />
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Add the baby potatoes and simmer for 5 minutes..</span><br />
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<a href="https://2.bp.blogspot.com/-OypelYeDwqA/Vf2ErW1ebpI/AAAAAAAACT0/3h87WfBW_Uk/s1600/Dum%2BAloo-after%2Bputting%2Bbaby%2Bpotato%2Bin%2Bthe%2Bgravy%2B1.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="204" src="http://2.bp.blogspot.com/-OypelYeDwqA/Vf2ErW1ebpI/AAAAAAAACT0/3h87WfBW_Uk/s320/Dum%2BAloo-after%2Bputting%2Bbaby%2Bpotato%2Bin%2Bthe%2Bgravy%2B1.jpg" width="320" /></a><span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Add cream and kasuri methi (dry fenugreek leaves) and mix well. </span><br />
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: large;">Garnish with Coriander if required.</span><br />
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<span style="color: purple; font-family: "trebuchet ms" , sans-serif; font-size: x-small;">#dumaloo, #punjabirecipes, #vegetarianrecipes, #indianrecipes, #kidsrecipes</span><br />
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Anonymoushttp://www.blogger.com/profile/02837011768016867385noreply@blogger.com0tag:blogger.com,1999:blog-4210734172359814632.post-16541366640555688622015-09-13T19:19:00.000+05:302015-09-15T14:59:44.004+05:30Idly<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif; font-size: large;">Idly using mixie (mixer)</span></h2>
<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif; font-size: large;">My next recipe is how to make Idly (and Dosa too) batter in a mixie (mixer). This would be useful for those who do not have a grinder @ home. Most of us love idly - which is the staple food in most of South India; north Indians also love it. I have also tourists from abroad eating Idly with much enthusiasm :) Hope they too like this humble but very healthy and tasty breakfast dish.</span></div>
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<a href="http://3.bp.blogspot.com/-lQZz-8w02tw/VfVTUcn8ePI/AAAAAAAACPs/lNhMsByEHAw/s1600/idli%2Bfinal%2B2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #4c1130; font-family: Trebuchet MS, sans-serif; font-size: large;"><img border="0" height="347" src="http://3.bp.blogspot.com/-lQZz-8w02tw/VfVTUcn8ePI/AAAAAAAACPs/lNhMsByEHAw/s640/idli%2Bfinal%2B2.jpg" width="640" /></span></a></div>
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<a href="http://2.bp.blogspot.com/-hzWdeZlBTGw/VfVQaXb_glI/AAAAAAAACPg/_YFOi9wd21Y/s1600/Sumeet%2BMixer%2Bgrinder.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="color: #4c1130; font-family: Trebuchet MS, sans-serif; font-size: large;"><img border="0" height="178" src="http://2.bp.blogspot.com/-hzWdeZlBTGw/VfVQaXb_glI/AAAAAAAACPg/_YFOi9wd21Y/s200/Sumeet%2BMixer%2Bgrinder.jpeg" width="200" /></span></a><span style="color: #4c1130; font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span><br />
<a href="http://2.bp.blogspot.com/-KwFQnCp3maA/VfUoAZRwGbI/AAAAAAAACOA/jPkm4Z2EFks/s1600/idli-uraddal%2Bbatter.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="color: #4c1130; font-family: Trebuchet MS, sans-serif; font-size: large;"></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi75yNbUqXLwc5FOGdjZjB7YWMBtHasiPZis3o1_F1vzl52rAg3GE0PZ-RslhqCyvVfGj57UThgamkgbofuDbGws5Dkw9o-Cvk0G_RgvfstmiI4Z-dgrIyjJvdhGlaS3sGrICH2KvuDLs0/s1600/Idli-rice+batter.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="color: #4c1130; font-family: Trebuchet MS, sans-serif; font-size: large;"></span></a><a href="http://2.bp.blogspot.com/-LJ9cguLSsdY/VfUoxOD-WOI/AAAAAAAACOE/5734RtXZpS0/s1600/idli-before%2Bgring%2Bthe%2Brice%2Band%2Bcooked%2Brice.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><span style="color: #4c1130; font-family: Trebuchet MS, sans-serif; font-size: large;"></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRq4NO-kcnnekBDXs74-jtd-sCrIkyl5K1fXJ_6n3dCkzDC4dpR2bpiZUDNNc7PU1UMnRl8LPCSzwL3-ajx6F4buAwaFbY3150z8ughlseEGbroaZUiXYZuj2a7Xyy-UzO3HHQn4nS7jM/s1600/idli-soft+batter+after+fermentation.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-left: 1em;"><span style="color: #4c1130; font-family: Trebuchet MS, sans-serif; font-size: large;"></span></a><a href="http://1.bp.blogspot.com/-ZqsvHaU4l_g/VfVEuk6m_7I/AAAAAAAACOo/dEn6xBuzkWA/s1600/idli-%2Bafter%2Bpouring%2Bidli%2Bbatter.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="color: #4c1130; font-family: Trebuchet MS, sans-serif; font-size: large;"></span></a><br />
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<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif; font-size: large;">So lets see how to make Idly batter in a mixie. The mixie that I am using is the good old Sumeet Mixie.</span></div>
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<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif; font-size: large;">Usually I use grinder for preparing Idly/dosa batter. But, when urgent and when there is no time to use a grinder I use my mixie to make the batter. </span></div>
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<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif; font-size: large;">I like idly-sambar-chutney combination and my mothers special ully chammanthi (shallots stir fried with red chilly powder). My mother makes this ully chammathi with the small onions (shallots) but i am so lazy to clean it and make this dish. Anyways lets come to the point.</span></div>
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<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif; font-size: large;">Since Idly is a steamed dish, the batter quality is very important to make it soft and fluffy.</span></div>
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<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif; font-size: large;">When I make idly in grinder I donot not add any thing - only the idly rice and urad dal. It comes out well. </span></div>
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<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif; font-size: large;">But when I make the batter in mixie I add some cooked rice into it to make the idlis soft. </span></div>
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<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif; font-size: large;">However, the taste is greatly enhanced when the batter is made in grinder. </span></div>
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<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif; font-size: large;">Here how i make in my mixie.</span></div>
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<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif; font-size: large;"><u><b>Ingredients for Idly batter</b></u></span></div>
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<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif; font-size: large;">Boiled Rice (not raw rice) - 4 cups</span></div>
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<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif; font-size: large;">Urad dal - 1 cup</span></div>
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<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif; font-size: large;">Cooked rice - 1 cup</span></div>
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<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif; font-size: large;">salt as required</span></div>
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<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif; font-size: large;"><b><u>Process for Idly batter</u></b></span></div>
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<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif; font-size: large;">Clean and soak both rice and urad dal for 6-7 hrs separately. Drain the soak water completely and take the dal mixture in the mixie . Add 1/2 cup of water and grind for 3-4 minutes. Urad dal will grind easily. Open the lid and look it whether it has become a smooth paste. Other wise mix it for a minute or so. </span></div>
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<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif; font-size: large;">Then remove the batter in and keep it in a big vessel.</span></div>
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-KwFQnCp3maA/VfUoAZRwGbI/AAAAAAAACOA/jPkm4Z2EFks/s1600/idli-uraddal%2Bbatter.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://2.bp.blogspot.com/-KwFQnCp3maA/VfUoAZRwGbI/AAAAAAAACOA/jPkm4Z2EFks/s400/idli-uraddal%2Bbatter.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Urud Dal Batter</td></tr>
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<span style="color: #4c1130; font-family: 'Trebuchet MS', sans-serif; font-size: large;">If the mixie jar has got heated up, please allow it to rest for 5 min, else would have to take it soon to the repair shop :)</span></div>
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<span style="color: #4c1130; font-family: 'Trebuchet MS', sans-serif; font-size: large;">(I have had such bad experiences...)</span></div>
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<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif; font-size: large;">Next, drain the water from the soaked rice and put it into the jar. Add the cooked rice into the jar and pour 1/2 cup water and grind for 3-4 minutes. </span></div>
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<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif; font-size: large;">Now open the lid and check whether the rice is coarse or grainy. If its not very smooth, grind it till it becomes smooth. Add 1/4 cup of water if the batter is too hard. </span><br />
<span style="color: red; font-family: Trebuchet MS, sans-serif; font-size: large;">Add water only if required...Idly batter MUST NOT BE FREE FLOWING. It must be thick and viscous.</span></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicXHTuwlflynGzeRpnw-B8y4dcze6II4pJFlHCKd6B8zPcJtkrPQyqBjNoIX9xAelCuS6DJ1E-cYILZBTNWWgAJFWnWCC1gZla-UNqoeR-njhjOZnD2_6wBAtU6ItLW787UyCFcweYOmM/s1600/Idli+-+rice+batter+steps.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="232" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicXHTuwlflynGzeRpnw-B8y4dcze6II4pJFlHCKd6B8zPcJtkrPQyqBjNoIX9xAelCuS6DJ1E-cYILZBTNWWgAJFWnWCC1gZla-UNqoeR-njhjOZnD2_6wBAtU6ItLW787UyCFcweYOmM/s640/Idli+-+rice+batter+steps.jpg" width="640" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Rice Batter - before and after grinding</td></tr>
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<span style="color: #4c1130; font-family: 'Trebuchet MS', sans-serif; font-size: large;">Remove the batter and mix it with the urad dal batter that you had prepared earlier and kept aside. Mix it well with your hands for easy fermentation. In the cold climates the batter will not ferment soon. Using your hands for mixing urad dal and rice batter aids in faster fermentation. </span></div>
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<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif; font-size: large;">Keep it for fermentation overnight.</span><br />
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1VbMX5tNLfnrMxAiS1ted9nU9rTd7ITy9_sD50PMii_ofFC-9Sd47AT4x3R7zP3Ji1DqfEtuScaRLQriOQNiz6gytGVk2_qvdH5B1MGjg5hltKUTBjjGEXEh6V80KoOGIdWobsaXZVh4/s1600/idli-soft+batter+after+fermentation.jpg" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1VbMX5tNLfnrMxAiS1ted9nU9rTd7ITy9_sD50PMii_ofFC-9Sd47AT4x3R7zP3Ji1DqfEtuScaRLQriOQNiz6gytGVk2_qvdH5B1MGjg5hltKUTBjjGEXEh6V80KoOGIdWobsaXZVh4/s400/idli-soft+batter+after+fermentation.jpg" width="208" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">final fermented batter ready for use</td></tr>
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<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif; font-size: large;">The next morning the batter will be fermented and raised. Add around 1.5 tablespoons of salt (you can add less or more as per your taste). Mix it thoroughly (the urud batter has a tendency to raise up and settle at the top and rice batter will settle at the bottom. Hence its important to mix the batter vigorously using a ladle. </span><br />
<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif; font-size: large;">Now, apply oil using your hand on the idly plate. This is to ensure that the idly doesnot stick to the plate after steaming.</span><br />
<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif; font-size: large;">Once the batter is mixed thoroughly, take a ladle-full of batter and pour it into the idly plate as shown. </span><span style="color: #4c1130; font-family: 'Trebuchet MS', sans-serif; font-size: large;">Idly will bulge after steaming, so take the batter in small quantities to make small sized idlies. </span><br />
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<span style="color: #4c1130; font-family: 'Trebuchet MS', sans-serif; font-size: large;">Steam it for 10 minutes. Allow to cool for around 5 min. Donot wait for the idlies to cool down. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrMkRjqM9Zs7NWr9ORRh4WBXOdz7nG-MlzdpepTxXEQVKDD8y9lcfOqpMcazK2U4-rIIdWqRH1MXPT8cjhy2v7Z7Ki3gVhNvRB50VZia7PcFDSqLR9IwKNdZZJHeTXM7mL-lj6ZD1we94/s1600/Idly+steamed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="219" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrMkRjqM9Zs7NWr9ORRh4WBXOdz7nG-MlzdpepTxXEQVKDD8y9lcfOqpMcazK2U4-rIIdWqRH1MXPT8cjhy2v7Z7Ki3gVhNvRB50VZia7PcFDSqLR9IwKNdZZJHeTXM7mL-lj6ZD1we94/s640/Idly+steamed.jpg" width="640" /></a></div>
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<span style="color: #4c1130; font-family: 'Trebuchet MS', sans-serif; font-size: large;">Take the idly plates one by one and sprinkle some water in all the idlies. Then take it out, one by one and it will come out very easily.</span><br />
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<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif; font-size: large;">Hot Idlies are ready!! Can be served with Sambar, Chutney, Idli podi (spicy powder for idli prepared with lentils and spices)</span><br />
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<a href="https://3.bp.blogspot.com/-vg9VwuDiMX0/VfVHe-eA3OI/AAAAAAAACPI/QbFVIYD20Hs/s1600/idly%2Bfinal-7.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-vg9VwuDiMX0/VfVHe-eA3OI/AAAAAAAACPI/QbFVIYD20Hs/s320/idly%2Bfinal-7.jpg" width="320" /></a></div>
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#idlyrecipes, #breakfastrecipes, #ricerecipes, #indianrecipes, #kidsrecipes, #keralarecipes, #tamilrecipes, #vegrecipes</div>
Anonymoushttp://www.blogger.com/profile/02837011768016867385noreply@blogger.com10tag:blogger.com,1999:blog-4210734172359814632.post-45756767947737262522015-08-30T22:10:00.002+05:302015-08-31T11:12:49.794+05:30Tomato Rice (Thakkali Saadham / Tomato Bhaat)<div dir="ltr" style="text-align: left;" trbidi="on">
<h2 style="text-align: center;">
<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Tomato rice</span></h2>
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<a href="http://1.bp.blogspot.com/-C_AACbqp4Ak/VeMaZtm2_uI/AAAAAAAACLY/iuXHVoAvxKo/s1600/tomato%2Brice%2Bfinal%2B1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;"><img border="0" height="480" src="http://1.bp.blogspot.com/-C_AACbqp4Ak/VeMaZtm2_uI/AAAAAAAACLY/iuXHVoAvxKo/s640/tomato%2Brice%2Bfinal%2B1.jpg" width="640" /></span></a></div>
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<span style="color: purple; font-family: 'Trebuchet MS', sans-serif; font-size: large;">Tomato rice is in famous in Tamilnadu. There are many other varieties of rice dishes in Tamilnadu such as tamarind rice, lemon rice, pudhina rice, coconut rice, curry leaves rice etc...I will be trying these later...</span><br />
<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>
<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">I had made this one before too when one of my friend in Chennai told about this, many years before. At that time it didnot come out well. Something was not correct in that one!</span><br />
<span style="color: purple; font-family: 'Trebuchet MS', sans-serif; font-size: large;">Anyways, I tried this now again since its simple and easy to make. Children too can carry it for lunch to school without any side dishes. Tomato is the main ingredient in it ....</span><br />
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<span style="color: purple; font-family: 'Trebuchet MS', sans-serif; font-size: large;">Health benefits of Tomato:</span></h3>
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<span style="color: purple; font-family: 'Trebuchet MS', sans-serif; font-size: large;">Its a great source of Vitamin C and Vitamin K. They are also a very good sources of Vitamin A, Vitamin B6, foliate etc.</span><br />
<span style="color: purple; font-family: 'Trebuchet MS', sans-serif; font-size: large;">hence, tomatoes help to improve eye sight, stomach health and reduce blood pressure. </span><br />
<span style="color: purple; font-family: 'Trebuchet MS', sans-serif; font-size: large;">It also gives relief from diabetics, skin problems and urinary tract infections. It can also increase digestion, stimulate blood circulation, reduce cholesterol levels and protect the kidneys etc. </span><br />
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<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span><span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Ingredients of tomato rice</span></h3>
<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Rice - 1 cup</span><br />
<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Tomato - 3 nos</span><br />
<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Urad dal - 1/2 tpn</span><br />
<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Chana dal - 1 tpn</span><br />
<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Coriander seeds - 1 tpn</span><br />
<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Asafoetida - a bit</span><br />
<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Dry red chilly - 2 nos</span><br />
<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Mustard seeds - 1/2 tpn</span><br />
<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Onion - 2 nos</span><br />
<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Green chillies - 2 nos</span><br />
<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Curry leaves - 4-6nos</span><br />
<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">salt as needed</span><br />
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<a href="https://3.bp.blogspot.com/-8hNUI8mRdsU/VeMaYTEgj7I/AAAAAAAACLE/FCH11Q14QI0/s1600/tomato%2Brice%2B-spices%2Bitems.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://3.bp.blogspot.com/-8hNUI8mRdsU/VeMaYTEgj7I/AAAAAAAACLE/FCH11Q14QI0/s200/tomato%2Brice%2B-spices%2Bitems.jpg" width="200" /></a><span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Process to make tomato rice</span></h3>
<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Take a pan and roast Urad dal, Chana dal, Coriander seeds in a low flame. Roast it till they becomes light brown in colour. Switch off the flame allow it to cool for some times.</span><br />
<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Once this cools down, grind these spices in a mixie. </span><br />
<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Keep it aside.</span><br />
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<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Chop Onions , tomatoes and green chillies. Keep it aside.</span><br />
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<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Heat oil in a pan. Put the Mustard seeds and let it splutter. </span><br />
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<a href="http://1.bp.blogspot.com/-whfrzAE7XOc/VeMw6bs36zI/AAAAAAAACMA/uT-BKEUMECg/s1600/Tomato%2B%2Brice%2B-%2BOnions.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-whfrzAE7XOc/VeMw6bs36zI/AAAAAAAACMA/uT-BKEUMECg/s200/Tomato%2B%2Brice%2B-%2BOnions.jpg" width="200" /></a></div>
<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Then add chopped onions, chopped green chillies, curry leaves etc. </span><br />
<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>
<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Add a little salt and saute these till the onion becomes light brown in colour. </span><br />
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<a href="https://4.bp.blogspot.com/-iFTy-tDdawk/VeMaYTG34II/AAAAAAAACLI/G45BGiK6R0s/s1600/tomato%2Brice%2B-after%2Bputting%2Bthe%2Btomato.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="133" src="http://4.bp.blogspot.com/-iFTy-tDdawk/VeMaYTG34II/AAAAAAAACLI/G45BGiK6R0s/s200/tomato%2Brice%2B-after%2Bputting%2Bthe%2Btomato.jpg" width="200" /></a><span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span><br />
<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Then add the chopped tomatoes in it.</span><br />
<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>
<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Allow it to fry for sometimes till the oil leaves the sides of the pan. </span><br />
<a href="https://2.bp.blogspot.com/-IFG_roXZHf8/VeMaahEclLI/AAAAAAAACLo/hRoi0ULdx-4/s1600/tomato%2Brice-%2Bafter%2Bfrying%2Bthe%2Bonions%2Band%2Btomatoes.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://2.bp.blogspot.com/-IFG_roXZHf8/VeMaahEclLI/AAAAAAAACLo/hRoi0ULdx-4/s200/tomato%2Brice-%2Bafter%2Bfrying%2Bthe%2Bonions%2Band%2Btomatoes.jpg" width="200" /></a><span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;"></span><br />
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<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">After that add the spices powder and mix thoroughly.</span><br />
<a href="https://2.bp.blogspot.com/-tSDjsHoiJoE/VeMaaM1oi3I/AAAAAAAACLg/c8vUOC6oFpA/s1600/tomato%2Brice%2Bfinishing%2Bstage.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-tSDjsHoiJoE/VeMaaM1oi3I/AAAAAAAACLg/c8vUOC6oFpA/s400/tomato%2Brice%2Bfinishing%2Bstage.jpg" width="400" /></a><span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span><br />
<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Lastly add the cooked rice and mix it well.</span><br />
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<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Tomato Rice (Thakkali sadham) is ready.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxdnwLImld92iqxS-ehg4X-JHhyphenhyphenoXw0VIhETbklgSbTLqxl7tb6RltMe7ZHyGZ-67PvzKm_lD0xqB5O7jF310geWwU2cw5JkestVMK4ao3qpkNRqw36Ok2WSdzXBb5UZwLjdi8JVyrMs0/s1600/tomato+rice+final.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="438" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxdnwLImld92iqxS-ehg4X-JHhyphenhyphenoXw0VIhETbklgSbTLqxl7tb6RltMe7ZHyGZ-67PvzKm_lD0xqB5O7jF310geWwU2cw5JkestVMK4ao3qpkNRqw36Ok2WSdzXBb5UZwLjdi8JVyrMs0/s640/tomato+rice+final.jpg" width="640" /></a></div>
#tomatorice, #tamilrecipes, #vegetarianrecipes, #southindianrecipes, #kidsrecipes<br />
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Anonymoushttp://www.blogger.com/profile/02837011768016867385noreply@blogger.com0tag:blogger.com,1999:blog-4210734172359814632.post-81870043753445251172015-08-25T23:50:00.000+05:302015-08-27T13:49:28.647+05:30Nendhran Pazham/Etha Pazham Pradhaman (Payasam) / Banana Payasam<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif; font-size: large;">Nendhran Pazham Pradhaman</span></h2>
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<a href="http://3.bp.blogspot.com/-4tVvKItjMjY/VdyxT7fAhXI/AAAAAAAACKU/CDU4-WpPFa0/s1600/Nendran%2Bpazham%2Bpradhaman%2Bfinal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://3.bp.blogspot.com/-4tVvKItjMjY/VdyxT7fAhXI/AAAAAAAACKU/CDU4-WpPFa0/s640/Nendran%2Bpazham%2Bpradhaman%2Bfinal.jpg" width="640" /></a></div>
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<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif; font-size: large;">Nendran Pazham or Kerala Banana is widely used in Kerala and is one of the staple fruits of the state along with other fruits such as Jackfruit, pineapple etc.</span><br />
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<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif; font-size: large;">Though we all are aware of the benefits of banana in general, very few of those outside Kerala know the benefits of this "King of Bananas"...</span><br />
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<span style="color: #4c1130;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">This banana is of great nutritious value and it has a rich combination of energy value, tissue building elements, proteins, vitamins and minerals. It is a good source of calories, many other nutrients and </span><span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">enzymes. People of Kerala traditionally use this banana as a balanced and supplementary diet. Hence, it is a wonderful nutritious diet for easy digestion, which prevents diarrhoea and worm trouble. They </span><span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">are also packed with vital nutrients known for preventing tummy ulcers, its potassium content may help prevent the formation of kidney stones and protect against high blood pressure and stroke, the vitamins in bananas (particularly vitamins A, C, and E) can help protect your eyesight... Boiled and mashed banana is excellent for kids even from 4 months onwards...</span></span><br />
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<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif; font-size: large;">Ingredients for Nendran Pazham Pradhaman</span></h3>
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<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif; font-size: large;">Nenthra Pazham - 2 medium sized, Ripe</span><br />
<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif; font-size: large;">Jaggery - 1 Cup (200 gms)</span><br />
<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif; font-size: large;">Ghee - 3 tspn + 1 tspn</span><br />
<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif; font-size: large;">Cashew nuts - 6-8 nos</span><br />
<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif; font-size: large;">Coconut bits - 15-20</span><br />
<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif; font-size: large;">Cardamom powder - 1/4 tpn</span><br />
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<span style="color: #4c1130;"><span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Process </span><span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">for Nendran Pazham Pradhaman</span></span></h3>
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<span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;"><i><span style="color: blue;">Extraction of coconut milk</span></i></span></h4>
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<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif; font-size: large;"><u>Step -1</u></span><br />
<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif; font-size: large;">Take the grated coconut and grind it in the mixie. DO NOT ADD WATER.Take the ground coconut and squeeze it with your hands to extract the milk out of it.</span><br />
<a href="http://1.bp.blogspot.com/-bXxl7F4CnxM/VdyuDB023xI/AAAAAAAACJQ/NhUz41biXoQ/s1600/cocomilk%2Bfinal.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="201" src="http://1.bp.blogspot.com/-bXxl7F4CnxM/VdyuDB023xI/AAAAAAAACJQ/NhUz41biXoQ/s320/cocomilk%2Bfinal.jpg" width="320" /></a><span style="color: #4c1130; font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span><br />
<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif; font-size: large;">This is called the first coconut milk.</span><br />
<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif; font-size: large;">You will get approx. 300 ml of this. Keep it aside.</span><br />
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<u style="color: #4c1130; font-family: 'Trebuchet MS', sans-serif; font-size: x-large;">Step-2</u><br />
<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif; font-size: large;">Once the first milk is extracted, add around 100 ml of water into the ground coconut and grind it again in the mixie. </span><br />
<a href="http://1.bp.blogspot.com/-wegTkLFE9_I/VGgM0TWN4rI/AAAAAAAAAF8/ohSCCd9_QTg/s1600/cocomilk2%2Bfinal.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="238" src="http://1.bp.blogspot.com/-wegTkLFE9_I/VGgM0TWN4rI/AAAAAAAAAF8/ohSCCd9_QTg/s320/cocomilk2%2Bfinal.jpg" width="320" /></a><span style="color: #4c1130; font-family: Trebuchet MS, sans-serif; font-size: large;">Now take the ground coconut and squeeze it with your hands again to extract milk. </span><br />
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<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif; font-size: large;">This is the second milk and this will be dilute compared to the first milk.The second milk will be approx. 700ml. Keep it aside</span><br />
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<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif; font-size: large;"><u>Preparation of payasam</u></span></h4>
<a href="http://3.bp.blogspot.com/-oIG8Ygo7oq0/Vdyud0i_9II/AAAAAAAACJY/VZN8JlmSft0/s1600/Cooked%2BNendran%2BBanana.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="249" src="http://3.bp.blogspot.com/-oIG8Ygo7oq0/Vdyud0i_9II/AAAAAAAACJY/VZN8JlmSft0/s320/Cooked%2BNendran%2BBanana.jpg" width="320" /></a><span style="color: #4c1130; font-family: Trebuchet MS, sans-serif; font-size: large;">Clean and cut the plantain into 3 or 4 pieces and place them in a steamer and steam till banana is well cooked. If you donot have a steamer (in which idlis are made), you can use a pressure ccooker too.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCowMmcmsiUJV0V8YgqYDuZJRCCPLl8dZECAQEV_wLD1l3Xpi7SHWk6Q4zePqCWl2n5Djb_h1WoKVj4d-ENmixzvwxGtkckdgNVq1dtEave1JlpFcS4l1nl0rmKA7yqe6Ja7L3HeHgulk/s1600/cooked+and+mashed+nendran+banana.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="267" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCowMmcmsiUJV0V8YgqYDuZJRCCPLl8dZECAQEV_wLD1l3Xpi7SHWk6Q4zePqCWl2n5Djb_h1WoKVj4d-ENmixzvwxGtkckdgNVq1dtEave1JlpFcS4l1nl0rmKA7yqe6Ja7L3HeHgulk/s320/cooked+and+mashed+nendran+banana.jpg" width="320" /></a><span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;"><span style="color: #4c1130;">Remove the outer skin and black coloured seed from the centre. Mash the cooked banana pieces to a paste using han.</span></span><br />
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<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif; font-size: large;">Take a reasonably big pan. Heat it and pour ghee. </span><br />
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<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif; font-size: large;">Now saute the mashed banana paste for around 5 minutes till the water in the banana evaporates. </span><br />
<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif; font-size: large;">Cook it in a low flame.</span><br />
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<a href="http://4.bp.blogspot.com/-Ky3eiryYayY/VdyvlqcYB1I/AAAAAAAACJ0/hqdkQUg9X_c/s1600/sauteed%2Bnendran%2Bbanana%2Bsteps.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://4.bp.blogspot.com/-Ky3eiryYayY/VdyvlqcYB1I/AAAAAAAACJ0/hqdkQUg9X_c/s640/sauteed%2Bnendran%2Bbanana%2Bsteps.jpg" width="640" /></a></div>
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<a href="http://3.bp.blogspot.com/-HOzjWfbk5wo/VdyvySjjKFI/AAAAAAAACJ8/ZMeWUZ5S2Bo/s1600/Jaggery%2Bcooked.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="232" src="http://3.bp.blogspot.com/-HOzjWfbk5wo/VdyvySjjKFI/AAAAAAAACJ8/ZMeWUZ5S2Bo/s320/Jaggery%2Bcooked.jpg" width="320" /></a><span style="color: #4c1130; font-family: Trebuchet MS, sans-serif; font-size: large;">Meanwhile, heat 1/2 cup (100 ml) of water along with the Jaggery and let it melt. Stir it continuously and cook in medium heat until the mixture thickens. </span><br />
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<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif; font-size: large;">IN ORDER TO IDENTIFY WHETHER THE JAGGERY IS COOKED, CHECK IF IT FLOWS LIKE HONEY. THE MOMENT IT STARTS FLOWING LIKE HONEY, IT HAS GOT COOKED.</span><br />
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<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif; font-size: large;">Now add this into the sauteed banana paste and mix thoroughly. Add the second extracted coconut milk. </span><br />
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<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif; font-size: large;">Keep stirring till this mixture becomes thick. Add the cardomom powder and stir well. Switch off the flame and add the first extract milk and keep aside.</span><br />
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<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif; font-size: large;">Seasoning</span></h3>
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<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif; font-size: large;">Take a small frying pan and pour 1 tspn of ghee into it. </span><br />
<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif; font-size: large;">Add coconut bits and fry until it turns golden brown. Next add the cashew nuts also and saute till they turn brownish. </span><br />
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<a href="http://4.bp.blogspot.com/-scWb7VkLpXI/VdywuslOZLI/AAAAAAAACKI/vv-QnIniiXE/s1600/coconut%2Bbits%2Band%2Bcashew%2Bnuts%2Bfried%2Bsteps.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="274" src="http://4.bp.blogspot.com/-scWb7VkLpXI/VdywuslOZLI/AAAAAAAACKI/vv-QnIniiXE/s640/coconut%2Bbits%2Band%2Bcashew%2Bnuts%2Bfried%2Bsteps.jpg" width="640" /></a></div>
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<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif; font-size: large;">Add it to the nedhran pazham pradhaman...and its ready! </span><br />
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<a href="http://4.bp.blogspot.com/-kWAalj_rLBI/VdyxNBUie8I/AAAAAAAACKQ/QiC8uYXN4m4/s1600/Nendran%2Bpazham%2Bpradhaman.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="http://4.bp.blogspot.com/-kWAalj_rLBI/VdyxNBUie8I/AAAAAAAACKQ/QiC8uYXN4m4/s640/Nendran%2Bpazham%2Bpradhaman.jpg" width="640" /></a></div>
<span style="color: #4c1130; font-family: Trebuchet MS, sans-serif; font-size: x-small;">#payasam, #ethapazhampradhaman, #nenthrabanana, #desserts, #keralarecipes, #vegetarian, #indianrecipes</span><br />
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Anonymoushttp://www.blogger.com/profile/02837011768016867385noreply@blogger.com0tag:blogger.com,1999:blog-4210734172359814632.post-4996524158849626882015-08-22T23:12:00.002+05:302015-08-22T23:13:22.883+05:30Cabbage Thoran - Finely chopped Cabbage stir fried with grated coconut<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: purple; font-family: 'Trebuchet MS', sans-serif; font-size: large; text-align: left;"><u>Cabbage Thoran</u></span></div>
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<a href="http://1.bp.blogspot.com/-w2FF5wC4PP0/Vdiwj5THkzI/AAAAAAAACIA/jgL07kMQrEw/s1600/cabbage%2Bthoran%2Bfinal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://1.bp.blogspot.com/-w2FF5wC4PP0/Vdiwj5THkzI/AAAAAAAACIA/jgL07kMQrEw/s400/cabbage%2Bthoran%2Bfinal.jpg" width="400" /></a></div>
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<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Cabbage Thoran is a main dish (dry, stir fried) in Kerala for any sadhya / feast incl. Onam / Vishu Sadya.</span><br />
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<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">In northern part of Kerala, thoran is also called as Upperi. </span><br />
<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>
<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Cabbage thoran is a very easy make dish and a very good combination for sambar, pulissery. </span><br />
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<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">In onam / vishu sadya, usually we don't use shallots or onion. Hence, I have not used these here too.</span><br />
<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>
<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">If this is not being prepard for Onam / Vishu Sadya, you can add finely shopped shallots/onion too in this.</span><br />
<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>
<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">There are multiple combinations in which cabbage thoran can be prepared such as carrot-cabbage, but for sadya/feast, its usually plain cabbage.</span><br />
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<span style="color: blue; font-family: Arial, Helvetica, sans-serif; font-size: large;"><a href="http://www.swaadhmantra.blogspot.in/2015/01/mix-vegetable-thoran-mix-vegetables.html" target="_blank">Click here to see how to prepare Mix Vegetable Thoran</a></span><br />
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<h4 style="text-align: left;">
<span style="color: #0c343d; font-family: Trebuchet MS, sans-serif; font-size: large;"><i>Benefits of Cabbage:</i></span></h4>
<span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;"><i><span style="color: #0c343d;">The health benefits of cabbage include frequent use as a treatment for constipation, stomach ulcers, headaches, obesity, skin disorders, eczema, jaundice, scurvy, rheumatism, arthritis, gout, eye disorders, heart diseases, aging etc. However, I have read somewhere that people with thyroid can avoid cabbage.</span></i></span><br />
<h3 style="text-align: left;">
<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Ingredients of cabbage thoran</span></h3>
<span style="color: purple; font-family: 'Trebuchet MS', sans-serif; font-size: large;">Cabbage - 250 gms</span><br />
<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Green Chillies - 2 nos</span><br />
<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Turmeric Powder - 1/4 tspn</span><br />
<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Grated coconut - 3-4 tbspn</span><br />
<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Urad dal - 1 tspn</span><br />
<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Curry leaves - 4-5 nos</span><br />
<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Mustard seeds - 1/4 tspn</span><br />
<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Dry Red chillies - 2 nos</span><br />
<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Salt to taste</span><br />
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<h3 style="text-align: left;">
<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Process to make cabbage thoran:</span></h3>
<span style="color: purple; font-family: 'Trebuchet MS', sans-serif; font-size: large;">Finely Chop the cabbage as shown below.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgq8YrNX9aIu90rjGrL9Q2gyC5y1vqEePGozzu2WVzUireLSv9cwcmOsHgv9UlwOhtU8CNPA2Y8e_lSYjweGkDwlbcFBxoX64zxnWB2nF-AfZZB60TvfAm-YKoDZCCMTunJijABKRSi5Y/s1600/cabbage+thoran+-+fresh+cabbage+chopped.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="235" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgq8YrNX9aIu90rjGrL9Q2gyC5y1vqEePGozzu2WVzUireLSv9cwcmOsHgv9UlwOhtU8CNPA2Y8e_lSYjweGkDwlbcFBxoX64zxnWB2nF-AfZZB60TvfAm-YKoDZCCMTunJijABKRSi5Y/s320/cabbage+thoran+-+fresh+cabbage+chopped.jpg" width="320" /></a></div>
<span style="color: purple; font-family: 'Trebuchet MS', sans-serif; font-size: large;"><br /></span>
<span style="color: purple; font-family: 'Trebuchet MS', sans-serif; font-size: large;">Chop the green chillies in small circular shapes as shown. </span><br />
<span style="color: purple; font-family: 'Trebuchet MS', sans-serif; font-size: large;"><br /></span>
<span style="color: purple; font-family: 'Trebuchet MS', sans-serif; font-size: large;">Add turmeric powder, salt and chopped green chillies into the chopped cabbage. Mix thoroughly and keep aside for 5 minutes.</span><br />
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<a href="http://3.bp.blogspot.com/-pApwRGZmghI/VdiySOJ6FgI/AAAAAAAACIU/MfwJ4V-1nUo/s1600/cabbage%2Bthoran-%2Bsteps.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="147" src="http://3.bp.blogspot.com/-pApwRGZmghI/VdiySOJ6FgI/AAAAAAAACIU/MfwJ4V-1nUo/s640/cabbage%2Bthoran-%2Bsteps.jpg" width="640" /></a></div>
<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>
<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Take a frying pan and pour 2 tbspns of coconut oil into it. When the oil is hot, then add mustard seeds. When the mustard splutters, put the urad dal. Keep stirring till the urad dal becomes brown. Then cut and add the dry red chillies and stir well. </span><br />
<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>
<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Then add the cabbage mix into it. Cover it with a lid and cook in a low flame. </span><br />
<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;"><br /></span>
<span style="color: purple; font-family: 'Trebuchet MS', sans-serif; font-size: large;">After around 10 minutes, add the grated coconut into it and mix well. </span><br />
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<a href="http://1.bp.blogspot.com/-u8XXK3DppVo/VdiyhqYA88I/AAAAAAAACIc/gcYDCtXDamc/s1600/cabbage%2Bthoran-coconut%2Bmixed.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="247" src="http://1.bp.blogspot.com/-u8XXK3DppVo/VdiyhqYA88I/AAAAAAAACIc/gcYDCtXDamc/s400/cabbage%2Bthoran-coconut%2Bmixed.jpg" width="400" /></a></div>
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<span style="color: purple; font-family: 'Trebuchet MS', sans-serif; font-size: large;">Allow the thoran to saute for 5 minutes. Mix well.</span><br />
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<a href="http://2.bp.blogspot.com/-okNbi2kK4Sw/Vdiyw7K-hsI/AAAAAAAACIk/0XNFORbGqfA/s1600/cabbage%2Bthoran%2B-%2Bin%2Bvessel.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-okNbi2kK4Sw/Vdiyw7K-hsI/AAAAAAAACIk/0XNFORbGqfA/s400/cabbage%2Bthoran%2B-%2Bin%2Bvessel.jpg" width="400" /></a></div>
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<span style="color: purple; font-family: 'Trebuchet MS', sans-serif; font-size: large;">Cabbage thoran is ready. Serves 4-5 people</span><br />
<span style="color: purple; font-family: 'Trebuchet MS', sans-serif; font-size: large;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSDMyreKby3kLSCgVQlwlvvhkAyoPzfVa2ZXyV0cG7ema2vBsVvmJC1r1di3w7EHa60x6vQcgTVcWwVi7Sc9YXQsvVkV16SmWZjowJb63-lrqKtYI2bmkP5lNJTapcwhR5JKiRqtzwrtg/s1600/cabbage+thoran.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSDMyreKby3kLSCgVQlwlvvhkAyoPzfVa2ZXyV0cG7ema2vBsVvmJC1r1di3w7EHa60x6vQcgTVcWwVi7Sc9YXQsvVkV16SmWZjowJb63-lrqKtYI2bmkP5lNJTapcwhR5JKiRqtzwrtg/s320/cabbage+thoran.jpg" width="320" /></a></div>
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#onasadya, #cabbagethoran, #thoran, #keralarecipes, #sadya</div>
Anonymoushttp://www.blogger.com/profile/02837011768016867385noreply@blogger.com0tag:blogger.com,1999:blog-4210734172359814632.post-89419062036787095872015-08-20T10:01:00.000+05:302015-08-20T17:39:47.631+05:30Kalan / Kaalan - Ashgourd and Yam cooked with thick Coconut paste and Yogurt gravy<div dir="ltr" style="text-align: left;" trbidi="on">
<h2 style="text-align: left;">
<span style="color: purple;">Kalan / Kaalan</span></h2>
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<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/--CZkFlWdL_w/VdSWehjfWpI/AAAAAAAACFw/jIJy5td8TmQ/s1600/kalan%2B-final.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: purple; font-family: "Trebuchet MS", sans-serif; font-size: large;"><img border="0" height="300" src="http://2.bp.blogspot.com/--CZkFlWdL_w/VdSWehjfWpI/AAAAAAAACFw/jIJy5td8TmQ/s400/kalan%2B-final.jpg" width="400" /></span></a></div>
<span style="color: purple; font-family: "Trebuchet MS", sans-serif; font-size: large;"></span><br />
<span style="color: purple; font-family: "Trebuchet MS", sans-serif; font-size: large;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif; font-size: large;"><span style="color: purple;">Kalan is the thick version of pulisherry or morozhicha kootan. My favourite too. </span></span><br />
<span style="font-family: "Trebuchet MS", sans-serif; font-size: large;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif; font-size: large;"><a href="http://swaadhmantra.blogspot.in/2014/12/pulisshery-morozhichukootaanmorukootaan.html" target="_blank"><span style="color: blue;"><em>You can see pulissery preparation here. </em></span></a></span><br />
<span style="color: purple; font-family: "Trebuchet MS", sans-serif; font-size: large;"></span><br />
<span style="color: purple; font-family: "Trebuchet MS", sans-serif; font-size: large;">My mothers kalan now I am writing this, I get that taste in my tongue of that kalan she prepares. </span><br />
<span style="color: purple; font-family: "Trebuchet MS", sans-serif; font-size: large;"></span><br />
<span style="color: purple; font-family: "Trebuchet MS", sans-serif; font-size: large;">Usually the Kalan tastes best a day after it is prepared since the sourness of the yoghurt sets in into the curry. </span><br />
<span style="color: purple; font-family: "Trebuchet MS", sans-serif; font-size: large;"></span><br />
<span style="color: purple; font-family: "Trebuchet MS", sans-serif; font-size: large;">Hence, Kalan is usually prepared a day before Onam. </span><br />
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<h3 style="text-align: left;">
<span style="color: purple;">Ingredients</span></h3>
<span style="color: purple; font-family: "Trebuchet MS", sans-serif; font-size: large;">Elephant Yam - 100 gms</span><br />
<span style="color: purple; font-family: "Trebuchet MS", sans-serif; font-size: large;">Ash Guard - 100 gms</span><br />
<span style="color: purple; font-family: "Trebuchet MS", sans-serif; font-size: large;">Green chillies - 3 nos</span><br />
<span style="color: purple; font-family: "Trebuchet MS", sans-serif; font-size: large;">Pepper powder - 3/4 tspn</span><br />
<span style="color: purple; font-family: "Trebuchet MS", sans-serif; font-size: large;">Turmeric powder-1/4 tspn</span><br />
<span style="color: purple; font-family: "Trebuchet MS", sans-serif; font-size: large;">Kashmiri chilly powder - 1/2 tspn</span><br />
<span style="color: purple; font-family: "Trebuchet MS", sans-serif; font-size: large;">Yogurt - 2 cups</span><br />
<span style="color: purple; font-family: "Trebuchet MS", sans-serif; font-size: large;">Fenu greek - 1 tspn</span><br />
<span style="color: purple; font-family: "Trebuchet MS", sans-serif; font-size: large;">Curry leaves - 6-8 nos</span><br />
<span style="color: purple; font-family: "Trebuchet MS", sans-serif; font-size: large;">Grated coconut - 1/2 cup</span><br />
<span style="color: purple; font-family: "Trebuchet MS", sans-serif; font-size: large;">Cumin seeds - 1/4 tspn</span><br />
<span style="color: purple; font-family: "Trebuchet MS", sans-serif; font-size: large;">Dry red chillies - 4 nos</span><br />
<span style="color: purple; font-family: "Trebuchet MS", sans-serif; font-size: large;">Mustard seeds - 1/4 tspn</span><br />
<span style="color: purple; font-family: "Trebuchet MS", sans-serif; font-size: large;"></span><br />
<span style="color: purple; font-family: "Trebuchet MS", sans-serif; font-size: large;">We can also use plantain (raw banana) in it. </span><br />
<span style="color: purple; font-family: "Trebuchet MS", sans-serif; font-size: large;">I did not get plantain so i cooked with these two vegetables. :)</span><br />
<span style="color: purple; font-family: "Trebuchet MS", sans-serif; font-size: large;">Plantain are good source of calcium, also vitamin c, helps us build up immune system. It has minerals such as Iron, Magnesium and phosphorous. Magnesium is essential for bone strengthening and has cardiac protective role. It has good fibre content too as we are aware.</span><br />
<h3 style="text-align: left;">
<span style="color: purple;">Process</span></h3>
<span style="color: purple; font-family: "Trebuchet MS", sans-serif; font-size: large;">Clean and Chop the Ash Guard and Elephant yam into small cubes. Add 2 glass of water while cooking. Put chilly powder, turmeric powder, salt, pepper powder and cook in a low flame. </span><br />
<span style="color: purple;"><span style="font-family: Trebuchet MS; font-size: large;"></span><span style="font-family: "Trebuchet MS", sans-serif; font-size: large;"></span></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixDob0kqa68qkt_dHQJLWwFIJVP9KUmYIGj1xvwLwruWtUEabKhqNAs0O8o30EmysDPdYyIKd1ZAvCB33PvwXRBwEveqJREVtDB044hfLevkLydYmKeUhvEtCd9af92xHrWRTAlBChyphenhyphen9s/s1600/kalan-after+putting+salt%252Cturmeric+powder%252Cred+chilly.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: purple;"><img border="0" height="228" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixDob0kqa68qkt_dHQJLWwFIJVP9KUmYIGj1xvwLwruWtUEabKhqNAs0O8o30EmysDPdYyIKd1ZAvCB33PvwXRBwEveqJREVtDB044hfLevkLydYmKeUhvEtCd9af92xHrWRTAlBChyphenhyphen9s/s640/kalan-after+putting+salt%252Cturmeric+powder%252Cred+chilly.jpg" width="640" /></span></a></div>
<span style="color: purple; font-family: "Trebuchet MS", sans-serif; font-size: large;"></span><br />
<span style="color: purple; font-family: Trebuchet MS; font-size: large;">Separately, grind the grated coconut, cumin seeds and green chillies into paste. </span><br />
<span style="color: purple; font-family: Trebuchet MS; font-size: large;"></span><br />
<span style="color: purple; font-family: Trebuchet MS; font-size: large;">Keep it aside.</span><br />
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<a href="http://2.bp.blogspot.com/-XiPDCmn8gSQ/VdStN_l0VyI/AAAAAAAACGA/TCN0RtLFeN0/s1600/kalan-chopped%2Bvegetables.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span style="color: purple; font-family: "Trebuchet MS", sans-serif; font-size: large;"></span></a><a href="http://1.bp.blogspot.com/-CNvDVKDdT0E/VdStkpVJ_TI/AAAAAAAACGI/gx8OfdrfuIk/s1600/kalan-after%2Bputting%2Bsalt%252Cturmeric%2Bpowder%252Cred%2Bchilly.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: large;"></span></a><br /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmSRAUWhphBHmJd9nby1ezVBJeFW6VIddV9XxzUtuQZ1CJN61gIi6uWIo6qomLghY8eDQMAjl8wioCLT70KbtYqGnXAVVW0KqIJZCjkZc-W3BVqpFrN0pdVfYiJlpFBzOD8u9BGuxzZOg/s1600/kalan-grated+coconut.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: purple;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmSRAUWhphBHmJd9nby1ezVBJeFW6VIddV9XxzUtuQZ1CJN61gIi6uWIo6qomLghY8eDQMAjl8wioCLT70KbtYqGnXAVVW0KqIJZCjkZc-W3BVqpFrN0pdVfYiJlpFBzOD8u9BGuxzZOg/s320/kalan-grated+coconut.jpg" width="320" /></span></a></div>
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<span style="color: purple; font-family: "Trebuchet MS", sans-serif; font-size: large;">Once the vegetables are cooked well, add the coconut paste into it.</span><br />
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<a href="https://2.bp.blogspot.com/-d1dMwa_uoYc/VdSub4VgseI/AAAAAAAACGY/tXDSzIdK910/s1600/kalan-after%2Bputting%2Bthe%2Bof%2Bgrated%2Bcoconut%2Bpaste.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: purple;"><img border="0" height="240" src="http://2.bp.blogspot.com/-d1dMwa_uoYc/VdSub4VgseI/AAAAAAAACGY/tXDSzIdK910/s320/kalan-after%2Bputting%2Bthe%2Bof%2Bgrated%2Bcoconut%2Bpaste.jpg" width="320" /></span></a></div>
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<span style="color: purple; font-family: "Trebuchet MS", sans-serif; font-size: large;">Mix Well. </span><br />
<span style="color: purple;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: large;">Then </span><span style="font-family: "Trebuchet MS", sans-serif; font-size: large;">add butter milk into it slowly, stirring it continuously,then only it will be thick. Keep it aside.</span></span><br />
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<a href="http://3.bp.blogspot.com/-Fla09phRkr4/VdVVEhjXsNI/AAAAAAAACHk/IWg6_yjRWRs/s1600/kalan-after%2Bputting%2Byogurt.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: purple;"><img border="0" height="212" src="http://3.bp.blogspot.com/-Fla09phRkr4/VdVVEhjXsNI/AAAAAAAACHk/IWg6_yjRWRs/s640/kalan-after%2Bputting%2Byogurt.jpg" width="640" /></span></a></div>
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<h3 style="text-align: left;">
<span style="color: purple;">Tempering:</span></h3>
<span style="color: purple; font-family: Trebuchet MS; font-size: large;"></span><br />
<span style="color: purple; font-family: "Trebuchet MS", sans-serif; font-size: large;">Take a small frying pan and pour 2 tablespoons oil into it.</span><br />
<span style="color: purple; font-family: "Trebuchet MS", sans-serif; font-size: large;">Once the oil is hot, put mustard into it.Once the mustard completely splutters, add broken dry red chillies, fenu greek seeds and curry leaves. Stir till the fenu greek turns dark brown. </span><br />
<span style="color: purple; font-family: "Trebuchet MS", sans-serif; font-size: large;">Add this complete mix into the the curry that was kept ready aside. </span><br />
<span style="color: purple; font-family: Trebuchet MS; font-size: large;"></span><br />
<span style="color: purple; font-family: Trebuchet MS; font-size: large;">Kalan / Kaalan is ready</span><br />
<span style="color: purple; font-family: Trebuchet MS; font-size: large;"></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjacjjgvjOMPIlRVetY7sDvQQ0d3qhTAeuvSgyxMOMKxVepKTO98Ho6732NbigFw2P0_iY6x2NpRQLy0zh67L1TNLuZLhkPXf5np8Lu_pg_qjyzGVTaV6ljU5ZeJxMp6zh114E0VI2DGJc/s1600/kalan+-final1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: purple;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjacjjgvjOMPIlRVetY7sDvQQ0d3qhTAeuvSgyxMOMKxVepKTO98Ho6732NbigFw2P0_iY6x2NpRQLy0zh67L1TNLuZLhkPXf5np8Lu_pg_qjyzGVTaV6ljU5ZeJxMp6zh114E0VI2DGJc/s320/kalan+-final1.jpg" width="320" /></span></a></div>
<span style="color: purple; font-family: "Trebuchet MS", sans-serif; font-size: large;"></span> #kalan, #keralarecipes, #yogurt, #sadya, #vishusadya, #onamsadya</div>
Anonymoushttp://www.blogger.com/profile/02837011768016867385noreply@blogger.com0tag:blogger.com,1999:blog-4210734172359814632.post-22226046221576347362015-08-13T23:18:00.001+05:302015-08-14T21:01:05.557+05:30Naranga Curry / Achaar - Lemon Pickle - Kerala Style<div dir="ltr" style="text-align: left;" trbidi="on">
<h2 style="text-align: left;">
<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Kerala Lemon pickle</span></h2>
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<a href="http://1.bp.blogspot.com/-aoa84YKPHR8/Vcy_xBgXIuI/AAAAAAAACD8/y-5DAr1xbnE/s1600/Lemon%2Bpickle-final.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;"><img border="0" height="285" src="http://1.bp.blogspot.com/-aoa84YKPHR8/Vcy_xBgXIuI/AAAAAAAACD8/y-5DAr1xbnE/s400/Lemon%2Bpickle-final.jpg" width="400" /></span></a></div>
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<br />
<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">A few months back, I posted Mango pickle. Click here to read the recipe of Mango pickle.</span><br />
<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">This time I am posting lemon pickle. But the full credit for this recipe goes to my mother-in-law. Its she who has prepared this. It is entirely different from my mothers version of Lemon pickle. This one also very different and really tasty.</span><br />
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<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">As we know lemons are highly rich in Vitamin C that has huge health benefits such as improving immunity, reducing body fat etc. It improves skin improves beauty.</span><br />
<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">One of the major health benefits of drinking lemon water is that it paves way for losing weight faster. Lemon juice is also very good for cleansing out the toxins in our body.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheIk-cXZYruFDvK4bR8zCfmxoq94CGo6vCyImVphUMS7AVRlC9B0jwZOX8fUoo1xvL4K1JBNRSkXX3HqEjbWVk7xD3GYTC3f-DCxCGR35uK55nHUmXCgjwJDbiIW52Oc2MDZ00336LJo8/s1600/lemon+pickle-after+mixed+with+all+spices.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;"></span></a></div>
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<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Ingredients </span></h3>
<ol style="text-align: left;">
<li><span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Lemon - 15 nos</span></li>
<li><span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Mustard seeds - 4-5 tbsn</span></li>
<li><span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">FenuGreek- 4-5 tbsn</span></li>
<li><span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Green chillies - 15 nos</span></li>
<li><span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Red chilly powder - 7-8 tbsn (Kashmiri chilly powder is preferred due to colour and texture that it imparts to the pickle). If you are using the normal chilly powder, you can use around 3-4 tbspns</span></li>
<li><span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Asafoedita - 2 tblspn</span></li>
<li><span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Salt to taste - Around 7-8 tbspns would be required</span></li>
</ol>
<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;"><i>Salt is an excellent preservative and hence no additional preservative such as vinegar etc. is required to be added. Mustard is used in the pickle for decreasing the sourness and for increasing the thickness.</i></span><br />
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<a href="http://4.bp.blogspot.com/-50f_1ya6Cqc/VczMOKoe49I/AAAAAAAACFI/fMwrlqv7c60/s1600/lemon%2Bpickle-chopped%2Blemon.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;"><img border="0" height="150" src="http://4.bp.blogspot.com/-50f_1ya6Cqc/VczMOKoe49I/AAAAAAAACFI/fMwrlqv7c60/s200/lemon%2Bpickle-chopped%2Blemon.jpg" width="200" /></span></a><br />
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<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Process</span></h3>
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<a href="https://1.bp.blogspot.com/-3zBpjyq8v6o/VczMNwzWP4I/AAAAAAAACFA/xlyYY1gZ50Y/s1600/lemon%2Bpickle-chopped%2Bgreen%2Bchilly.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="http://1.bp.blogspot.com/-3zBpjyq8v6o/VczMNwzWP4I/AAAAAAAACFA/xlyYY1gZ50Y/s200/lemon%2Bpickle-chopped%2Bgreen%2Bchilly.jpg" width="200" /></a><span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">First, wash and clean the lemons. </span><br />
<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Chop each lemon into 2 halves and then cut it into small pieces. </span><br />
<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Add salt, mix thoroughly and then add the chopped chillies into it and mix it thoroughly.</span><br />
<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Keep this aside for one day .</span><br />
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<a href="http://4.bp.blogspot.com/-60EhI_RKMtg/VczMMP7QUiI/AAAAAAAACEk/7PpYdBi_Dww/s1600/Lemon%2Bpickle-chopped%2Blemon%2Band%2Bgreen%2Bchilly.jpg" imageanchor="1" style="display: inline !important; margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="http://4.bp.blogspot.com/-60EhI_RKMtg/VczMMP7QUiI/AAAAAAAACEk/7PpYdBi_Dww/s200/Lemon%2Bpickle-chopped%2Blemon%2Band%2Bgreen%2Bchilly.jpg" width="200" /></a></div>
<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Fry the fenugreek seeds till it becomes dark brown colour and then grind it in a mixie to make it into a powder. </span><br />
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<a href="https://1.bp.blogspot.com/-43Q0MIYPlZ8/VczMMjzxzYI/AAAAAAAACEs/LQavlNUYGhk/s1600/lemon%2Bpickle-asafoedita%252CMustard%2Bpowder.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="151" src="http://1.bp.blogspot.com/-43Q0MIYPlZ8/VczMMjzxzYI/AAAAAAAACEs/LQavlNUYGhk/s200/lemon%2Bpickle-asafoedita%252CMustard%2Bpowder.jpg" width="200" /></a></div>
<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Next take the mustard seeds and grind them to make a powder. </span><br />
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<a href="https://4.bp.blogspot.com/-5fT5YcDwYdc/VczMOohfxiI/AAAAAAAACFQ/oMZfdDx41jY/s1600/lemon%2Bpickle-fenu%2Bgreek%2Bpowder.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="150" src="http://4.bp.blogspot.com/-5fT5YcDwYdc/VczMOohfxiI/AAAAAAAACFQ/oMZfdDx41jY/s200/lemon%2Bpickle-fenu%2Bgreek%2Bpowder.jpg" width="200" /></a></div>
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<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Keep both these powders aside.</span><br />
<a href="http://1.bp.blogspot.com/-3zBpjyq8v6o/VczMNwzWP4I/AAAAAAAACFA/xlyYY1gZ50Y/s1600/lemon%2Bpickle-chopped%2Bgreen%2Bchilly.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;"></span></a><br />
<span style="color: purple; font-family: 'Trebuchet MS', sans-serif; font-size: large;">Prepare 2 glasses of boiled and cooled water and keep it aside.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA5yWl_yBpux2YhLSe7W6yVnaZuHEOz67s_mu9m518Oj9P2SBs31omBjlSV8GeXJIP8DC2L8IwvLucRtzEqwd-vwqSWwr3RkFOxgj6SvSMS2H9ssC_tJfZ_cN1u12JSGGB5ovohZ28jFs/s1600/lemon+pickle-before+adding+water.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjA5yWl_yBpux2YhLSe7W6yVnaZuHEOz67s_mu9m518Oj9P2SBs31omBjlSV8GeXJIP8DC2L8IwvLucRtzEqwd-vwqSWwr3RkFOxgj6SvSMS2H9ssC_tJfZ_cN1u12JSGGB5ovohZ28jFs/s200/lemon+pickle-before+adding+water.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheIk-cXZYruFDvK4bR8zCfmxoq94CGo6vCyImVphUMS7AVRlC9B0jwZOX8fUoo1xvL4K1JBNRSkXX3HqEjbWVk7xD3GYTC3f-DCxCGR35uK55nHUmXCgjwJDbiIW52Oc2MDZ00336LJo8/s1600/lemon+pickle-after+mixed+with+all+spices.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="161" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheIk-cXZYruFDvK4bR8zCfmxoq94CGo6vCyImVphUMS7AVRlC9B0jwZOX8fUoo1xvL4K1JBNRSkXX3HqEjbWVk7xD3GYTC3f-DCxCGR35uK55nHUmXCgjwJDbiIW52Oc2MDZ00336LJo8/s200/lemon+pickle-after+mixed+with+all+spices.jpg" width="200" /></a><span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Next add the fenugreek powder, mustard powder, Asafeodita powder, Red chilly powder into the chopped lemon-green chilly mix. </span><br />
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<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Pour the boiled-cooled water little by little into the mix and keep mixing it thoroughly to bring in consistency. Keep it aside for 2-3 days.</span><br />
<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Much of the water would have got absorbed into pickle. If required, add a little more of the boiled and cooled down water. Add salt if required. Keep in a tight ceramic or glass container for 2-3 days. </span><br />
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<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">In 2-3 days, lemon pickle would be ready to be consumed. </span><br />
<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Since this is a pickle, it must not be excessively eaten - 1-2 tbspns is the max that we must consume at a time since it contains lot of salt. </span><br />
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<a href="http://2.bp.blogspot.com/-0sseUJtMYNo/VczANz2tyrI/AAAAAAAACEE/tYIFoIQXnbc/s1600/Lemonpickle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;"><img border="0" height="240" src="http://2.bp.blogspot.com/-0sseUJtMYNo/VczANz2tyrI/AAAAAAAACEE/tYIFoIQXnbc/s320/Lemonpickle.jpg" width="320" /></span></a></div>
#lemonpickle, #onam, #onasadhya, #keralasadhyarecipes</div>
Anonymoushttp://www.blogger.com/profile/02837011768016867385noreply@blogger.com0tag:blogger.com,1999:blog-4210734172359814632.post-7804749421448502682015-08-08T21:11:00.003+05:302015-08-14T21:02:21.716+05:30Paneer Bhurji - Crumbled Cottage Cheese in Sauteed Onions, tomatoes and spices<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: purple; font-family: 'Trebuchet MS', sans-serif; font-size: large;">Paneer Bhurji is a simple easy to make North Indian dish made from crumbled paneer or cottage cheese. This dish is also a favorite of children. It is a good dish to be served with chapati/roti or bread.</span><br />
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</span> <span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Paneer is an all-rounder when it comes to the ways in which it can be eaten and tastes good. It is very good for health to since it is a very good source of protein, calcium and hence builds stronger teeth, bones etc. and prevents diseases.</span><br />
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<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;"><u>Ingredients</u></span></h3>
<ul>
<li><span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Paneer (cottage cheese) - 200 gms</span></li>
<li><span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Tomato - 1 no(large)</span></li>
<li><span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Onion - 1 no (large)</span></li>
<li><span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Green chillies - 2 nos</span></li>
<li><span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Ginger-Garlic paste - 1 tbsn </span><span style="color: purple; font-family: Trebuchet MS, sans-serif;">(this can also be made by grinding ginger and garlic cloves together)</span></li>
<li><span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Red chilly powder - 1/2 tsp</span></li>
<li><span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Turmeric powder - 1/4 tsp</span></li>
<li><span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Garam masala - 1/4 tsp</span></li>
<li><span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Cumin seeds - 1/2 tsp</span></li>
<li><span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Coriander leaves for garnishing</span></li>
<li><span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">salt as required</span></li>
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<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;"> <u>Process</u></span></h3>
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</span> <span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">1.Crumble the paneer and keep it aside.</span><br />
<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">2. Chop the onions and tomatoes and green chillies</span><br />
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</span> <span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">3.Take a pan and heat oil /butter /ghee and add cumin seeds and crackle them. </span><br />
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</span> <span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">4.Then add onions into the pan and saute. When the onions get transclucent, add the ginger-garlic paste and green chillies.</span></div>
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<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">5. After this add the chopped tomatoes into it and saute till it comes soft and cooks. </span><br />
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<a href="https://4.bp.blogspot.com/-9oUm-80o5dw/VcXy8-e_rRI/AAAAAAAACB4/NrMIN0By1yM/s1600/paneer%2Bbhurji-fried%2Bwith%2Bchopped%2Bonions%2Band%2Btomatoes.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-9oUm-80o5dw/VcXy8-e_rRI/AAAAAAAACB4/NrMIN0By1yM/s320/paneer%2Bbhurji-fried%2Bwith%2Bchopped%2Bonions%2Band%2Btomatoes.jpg" width="320" /></a></div>
<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Then add red chilly powder, turmeric powder, Garam masala, and mix it well.</span><br />
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<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">6. Finally add the crumble paneer and stir it well for 2 to 3 minutes. and don't cook the paneer as a long time as it lose it softness.. </span><br />
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</span> <span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Finally add the coriander leaves to paneer burji and mix well.</span><br />
<span style="color: purple; font-family: Trebuchet MS, sans-serif; font-size: large;">Serve with chapati/roti or bread. </span><span style="color: purple; font-family: 'Trebuchet MS', sans-serif; font-size: large;">Serves 2...</span><span style="color: purple; font-family: 'Trebuchet MS', sans-serif; font-size: large;"> </span><br />
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