tag:blogger.com,1999:blog-74218732443395191852024-02-19T17:54:15.038-08:00yummy vegetarian recipesA good collection of vegetarian recipes u can try!Ramahttp://www.blogger.com/profile/06166412087167920676noreply@blogger.comBlogger121125tag:blogger.com,1999:blog-7421873244339519185.post-51135937071878854902011-09-21T10:40:00.000-07:002011-09-21T10:41:54.695-07:00Simple Carrot Paratha(just right for kids school pack)<div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-family: Georgia, "Times New Roman", serif;"><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">This carrot paratha i make exclusively for my elder daughter for her lunch box.she is not too keen if i pack roti or chapathi with curry.This works good.It is not very spicy and extravagent but a simple one .</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"> </span><span style="font-family: Georgia, "Times New Roman", serif;"><br />
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>Ingredients</strong></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><strong><span style="font-size: large;">For the dough</span></strong> </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 cup of Wheat flour</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 tsp oil</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Salt to taste</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>For the stuffing</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 medium sized carrot(grated)</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 tsp finely chopped green chillies</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1tsp of finely chopped coriander</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/2 tsp cumin seeds</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/4 tsp chat masala(optional)</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Salt to taste</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>Preperation for the dough</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Combine all the ingredients and knead into a soft ,smooth dough using enough water.<br />
<span style="color: black; font-family: Georgia, "Times New Roman", serif;"> Divide the dough into equal portions.keep aside.</span><br />
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<span style="color: black;"><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>For the stuffing</strong></span></span><br />
<span style="color: black;"><span style="font-family: Georgia, "Times New Roman", serif;">Heat oil in a pan and add cumin seeds,once they crackle add grated carrot and green chillies.saute.(do not over cook as grated carrots do not take longer to get cooked.turn off heat and add salt and coriander (chopped).chat masala can be sprinkled (if desired).It tastes great without masala too.</span></span><br />
<span style="color: black;"><span style="font-family: Georgia, "Times New Roman", serif;">Keep it aside till it cools down and then make into equal portions to be stuffed.</span></span><br />
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<strong><span style="font-family: Georgia, "Times New Roman", serif; font-size: medium;"><span style="font-family: Georgia, "Times New Roman", serif;">To make the paratha</span></span></strong></span><br />
<span style="color: black;"><span style="font-family: Georgia, "Times New Roman", serif;"><span style="color: black; font-family: Georgia, "Times New Roman", serif;">Roll out one of the dough into a circle using wheat flour for rolling.</span><br />
<span style="color: black; font-family: Georgia, "Times New Roman", serif;">Place one portion of the stuffing in the centre of the circle.</span><br />
<span style="color: black; font-family: Georgia, "Times New Roman", serif;">Bring together all the sides in the centre and seal tightly.</span><br />
<span style="color: black; font-family: Georgia, "Times New Roman", serif;">Roll out again into a circle using wheat flour for rolling.</span><br />
<span style="color: black; font-family: Georgia, "Times New Roman", serif;">Cook on a hot tava(griddle),using a little oil,untill both sides are golden brown.</span><br />
<span style="color: black; font-family: Georgia, "Times New Roman", serif;">Serve hot with any spicy gravy or fresh curd</span></span></span><br />
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</span></div>Ramahttp://www.blogger.com/profile/06166412087167920676noreply@blogger.com0tag:blogger.com,1999:blog-7421873244339519185.post-84126756104389627942011-09-20T03:58:00.000-07:002011-09-20T03:58:31.156-07:00kandi podi/gun powder(Andhra style)<div dir="ltr" style="text-align: left;" trbidi="on"><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">An awesome mouth watering accompaniment to rice with a drizzle of ghee.courtesy my wonderful mom (ofcourse).The best of kandi podi i have ever eaten is what my mom makes because she always says that the best podi comes out only when the quantity of dals taken is equal and the way the dals are roasted is perfect.Lets check out!!</span><br />
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<strong><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Ingredients:</span></strong><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">1 cup of channa dal</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 cup of toor dal</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 cup of moong dal</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">1 cup of urad dal</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">11/2 tsp of cumin seeds</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Asafoetida(hing/inguva)-1/4 tsp</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Red chilli powder 2 tsp</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Salt to taste</span><br />
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<strong><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Preperation</span></strong><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Take a pan and dry roast all the dals one after another,Eash dals take different time to get roasted(for instance toor dal takes more time compared to moong dal or chana dal takes more time compared to urad dal). </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">so better to dry roast seperately.<br />
Keep them aside to cool.Add the cumin seeds and hing( inguva) at the end. Then dry grind them adding salt. It should be a very fine powder. </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"> The great tasting and great smelling powder is ready.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"> Eat it with hot rice and drizzle of ghee</span></div>Ramahttp://www.blogger.com/profile/06166412087167920676noreply@blogger.com0tag:blogger.com,1999:blog-7421873244339519185.post-9343555766457534772011-09-20T03:36:00.000-07:002011-09-20T03:58:58.589-07:00simple putnalu podi(roasted dal/dalia powder)<div dir="ltr" style="text-align: left;" trbidi="on"><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">This is a simple recipe of putnala podi by my mom,she doesnt put any garlic into it as she doesnt eat garlic.But it tastes good when mixed in hotrice with loottttts of ghee. It hardly takes 5-7 minutes to make it....:)</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong> Ingredients</strong></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">1 cup of dal(putnalu/dalia/roasted dal)</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Red chillies 6 -8 (can be adjusted according to taste )</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Cumin(jeera) seeds-1tsp</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Salt to taste</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>Preperation</strong></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">In a mixer jar add all the ingredients ( dal,cumin seeds,redchillies and salt )together and just dry grind it into a very smooth powder.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Store it in an airtight container.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">It tastes good with hot rice with ghee and it is a very simple preperation).</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Try and let me know how it tastes.</span></div>Ramahttp://www.blogger.com/profile/06166412087167920676noreply@blogger.com0tag:blogger.com,1999:blog-7421873244339519185.post-31814730857711306862011-09-20T02:13:00.000-07:002011-10-08T03:06:30.024-07:00Instant Tomato Pickle<div dir="ltr" style="text-align: left;" trbidi="on"><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">This is a pickle with tomato,Its easy and can be stored for 15 days too.</span><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUMDcUertzgrex5xRevOP1sSeZtZsipcc30zcC9XjhnrcVuNtrpnyp_ySwXM8op2bNEJTy5hTC9hG4rk3K794vCyeJDnMntNfPUss6Z7qGH3km-mz2N_dgP230Y8tem1Pm5ZMZPpZaIn24/s1600/Photo0163.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUMDcUertzgrex5xRevOP1sSeZtZsipcc30zcC9XjhnrcVuNtrpnyp_ySwXM8op2bNEJTy5hTC9hG4rk3K794vCyeJDnMntNfPUss6Z7qGH3km-mz2N_dgP230Y8tem1Pm5ZMZPpZaIn24/s400/Photo0163.jpg" width="300" /></a></div><br />
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>Ingredients:</strong></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Tomatoes - 1 kg</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Garlic (cloves from two medium sized garlic)</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Salt to taste</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Oil-4tbsp</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Red Chilli powder-2tbsp</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Turmeric Powder-1/2 tsp</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Mustard seeds - 1/2 tsp</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Red chilli-1</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">A pinch of hing(Asafoetida)</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>Preperation</strong></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Firstly peel off all the garlic cloves and keep them aside.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Cut all the tomatoes into four halves.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Heat oil in a pan or kadai.Add turmeric powder and then add all the chopped tomatoes.Let the tomatoes cook on high flame for 5- 8 minutes.Keep stirring so that it does not stick to the base of the pan and get burnt.(it takes a while for the tomatoes to be cooked completely).</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Cook on medium flame till the tomatoes get cooked completely and all the juice thickens up .</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">It should be of thick consistency for long lasting.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Once it is thick and you can see tomatoes are done completely add salt mix well and then turn off the flame.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Let it cool down and then add red chilli powder to it.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>For the Tempering or Tadka</strong></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;">Heat oil in a pan.Add 1/2 tsp mustard seeds.once the seeds splutter add one red chilli,hing and then add the peeled garlic cloves.Fry them for a while untill they start changing colour.Turn off the flame and now add this tadka into the tomato pickle.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">The pickle is ready and the salt or chilli powder can be adjusted according to individuals taste.</span><br />
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<div class="separator" style="clear: both; text-align: center;"></div></div>Ramahttp://www.blogger.com/profile/06166412087167920676noreply@blogger.com2tag:blogger.com,1999:blog-7421873244339519185.post-87369562865360292522011-09-19T12:36:00.000-07:002011-10-08T03:11:23.718-07:00Gutti vankaya kura(stuffed brinjal/eggplant)(different but easy recipe)<div dir="ltr" style="text-align: left;" trbidi="on"><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><em>This is a bit different recipe of gutti vankaya,it is not gravy.This is my MIL 's recipe.Tastes Excellent with rice,especially for someone who do not want too much of spices or masala in their curry,I love this one,its really simple,just Try!!!!!!!!!!!!</em></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm0IQuFT1JOXDaFmmE6liWtYpKzqPJhMyiFtWwREl3YcXlUjKSpmCBjvp6Dnvy_Ub43EOxTWHW0ThvnzWorQjEpwcoqlchmOo7I0RHzuGBseAOc7FmPnjAcLuphX7wJwLYy9n1Q_ND7uxs/s1600/Photo0152.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm0IQuFT1JOXDaFmmE6liWtYpKzqPJhMyiFtWwREl3YcXlUjKSpmCBjvp6Dnvy_Ub43EOxTWHW0ThvnzWorQjEpwcoqlchmOo7I0RHzuGBseAOc7FmPnjAcLuphX7wJwLYy9n1Q_ND7uxs/s320/Photo0152.jpg" width="240" /></a></div><br />
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<strong><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Ingredients</span></strong><br />
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<span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;"><strong> </strong><span style="font-size: small;">Brinjal/eggplant/vankaya 10-12 (purple coloured and round ones preferably)</span></span></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"> Oil -3tbsp</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"> Turmeric-1/2 tsp</span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong> </strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>For the stuffing:</strong></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"> Dry roast 2 cups of channa dal,1/2 a cup of urad dal,10 red chillies,1 tsp of coriander seeds.Roast till all the dals turn red.Let it cool down and grind it in a mixer into a powder(not to be very amorphous,let be a little bit coarse).Add salt as per taste.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif; font-size: large;"><strong>Method</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"> </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"> Wash the brinjals and dry them a bit with a kitchen towel.Now take each brinjal slit it into quarters such that they are still attached <span class="goog_qs-tidbit goog_qs-tidbit-0">to their todima..ie., stem(like a bunch hanging from the stem).</span>taking care that its not cut open,just make sure the slit is good enough for the stuffing powder to get in.</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"> Now take the grounded powder/masala with a spoon and carefully put it inside the brinjal.cover it all well inside.Hold it to seal the powder together. Put it aside. Like wise finish with all the brinjal.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"> Heat oil in a pan or kadai.Add turmeric to the oil.Now start putting the stuffed brinjals one by one and cover the pan with a lid.Keep turning intermittently so that the brinjals are not burnt.(cooks better when done on a medium flame).Avoid high flame.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"> Keep turning brinjals slowly so that they are not torn apart.Lastly simmer for 5 minutes and once the brinjal are cooked add more of powder(be generous,the more the powder, the better and the best it tastes,).just check the taste if any salt is required in additional.</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><em># It tastes really good.The prepared masala powder can be stored in airtight container for many more uses.</em></span></div>Ramahttp://www.blogger.com/profile/06166412087167920676noreply@blogger.com0tag:blogger.com,1999:blog-7421873244339519185.post-696470140909877232011-09-19T11:33:00.000-07:002011-09-19T11:33:49.939-07:00Lemon Rice(nimmakaya pulihora)<div dir="ltr" style="text-align: left;" trbidi="on"><div><span style="font-family: Verdana, sans-serif;">This is just perfect for kids lunchpack for school, as it is filling and the kids just love Lemon Rice in their box.</span></div><div><span style="font-family: Verdana, sans-serif; font-size: large;"></span> </div><div><span style="font-family: Verdana, sans-serif; font-size: large;"></span> </div><div><span style="font-family: Verdana, sans-serif; font-size: large;"></span> </div><div><span style="font-family: Verdana, sans-serif; font-size: large;">Ingredients</span></div><div><span style="font-family: Verdana, sans-serif;"> 2 cups of rice(cooked in 4 cups of water ,adjust the water so that the grains are seperate)</span></div><div><span style="font-family: Verdana, sans-serif;"> </span></div><div><span style="font-family: Verdana, sans-serif;"> Juice of 2 lemons</span></div><div><span style="font-family: Verdana, sans-serif;"> </span></div><div><span style="font-family: Verdana, sans-serif;"> Salt</span></div><div><span style="font-family: Verdana, sans-serif;"></span> </div><div><span style="font-family: Verdana, sans-serif;"> </span></div><div><span style="font-family: Verdana, sans-serif;"> <span style="font-size: large;"><strong> For tempering(tadka)</strong></span></span></div><div><span style="font-family: Verdana, sans-serif;"></span> </div><div><span style="font-family: Verdana, sans-serif;"> 1 tbsp of Oil</span></div><div><span style="font-family: Verdana, sans-serif;"></span> </div><div><span style="font-family: Verdana, sans-serif;"> Mustard seeds 1/2 tsp</span></div><div><span style="font-family: Verdana, sans-serif;"> </span></div><div><span style="font-family: Verdana, sans-serif;"> One red chilli</span></div><div><span style="font-family: Verdana, sans-serif;"></span> </div><div><span style="font-family: Verdana, sans-serif;"> 2 tsp of Channa dal</span></div><div><span style="font-family: Verdana, sans-serif;"></span> </div><div><span style="font-family: Verdana, sans-serif;"> 1 1/2 tsp of groundnuts</span></div><div><span style="font-family: Verdana, sans-serif;"></span> </div><div><span style="font-family: Verdana, sans-serif;"> 1 1/2 tsp of urad dal</span></div><div><span style="font-family: Verdana, sans-serif;"></span> </div><div><span style="font-family: Verdana, sans-serif;"> A pinch of hing(Asafoetida)</span></div><div><span style="font-family: Verdana, sans-serif;"></span> </div><div><span style="font-family: Verdana, sans-serif;"> 1/2 tsp grated ginger</span></div><div><span style="font-family: Verdana, sans-serif;"></span> </div><div><span style="font-family: Verdana, sans-serif;"> 4 green chillies(slit and cut length wise)</span></div><div><span style="font-family: Verdana, sans-serif;"></span> </div><div><span style="font-family: Verdana, sans-serif;"> 1/4 tsp of Haldi(Turmeric) powder</span></div><div><span style="font-family: Verdana, sans-serif;"></span> </div><div><span style="font-family: Verdana, sans-serif;"> Curry leaves(handful)</span></div><div><span style="font-family: Verdana, sans-serif;"> </span></div><div><span style="font-family: Verdana, sans-serif;"></span> </div><div><span style="font-family: Verdana, sans-serif;"></span> </div><div><span style="font-family: Verdana, sans-serif;"></span> </div><div><span style="font-family: Verdana, sans-serif;"><strong> Preperation</strong></span></div><div><span style="font-family: Verdana, sans-serif;"></span> </div><div><span style="font-family: Verdana, sans-serif;"> Heat oil in a pan,add the mustard seeds.once they start to splutter add the channa dal ,and fry a little bit and then add groundnuts and urad dal,and when the dals start turning a bit red add the green chillies, curry leaves, ginger, hing and turmeric.turn off the heat.</span></div><div><span style="font-family: Verdana, sans-serif;"></span> </div><div><span style="font-family: Verdana, sans-serif;"> Add salt and the squeezed out lemon juice to it once it cools down.</span></div><div><span style="font-family: Verdana, sans-serif;"></span> </div><div><span style="font-family: Verdana, sans-serif;"> Mix this seasoning into the cooked rice.transfer everything into a mixing bowl and mix well.</span></div><div><span style="font-family: Verdana, sans-serif;"></span> </div><div><span style="font-family: Verdana, sans-serif;"> Can add salt or lemon juice according to their own taste,if you want it to be more tangy , can add a bit more of lemon juice.</span></div><div><span style="font-family: Verdana, sans-serif;"></span> </div><div><span style="font-family: Verdana, sans-serif;"> Transfer into a serving bowl and Tangy , sour Lemon rice is ready.</span></div><div><span style="font-family: Verdana, sans-serif;"></span> </div><div><span style="font-family: Verdana, sans-serif;"></span> </div><div><span style="font-family: Verdana, sans-serif;"> </span></div></div>Ramahttp://www.blogger.com/profile/06166412087167920676noreply@blogger.com0tag:blogger.com,1999:blog-7421873244339519185.post-27318054978189896232011-09-19T10:48:00.000-07:002011-09-19T13:10:50.153-07:00Rava Pulihora(nimmakaya rava pulihora)<div dir="ltr" style="text-align: left;" trbidi="on"><div style="text-align: left;"><strong><span style="font-family: Georgia, "Times New Roman", serif;"> Ingredients</span></strong></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="font-family: Georgia, "Times New Roman", serif;"> Broken wheat (dalia)-2 cups(a little bit fine rava)</span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="font-family: Georgia, "Times New Roman", serif;"> Lemon-2</span></div><div style="text-align: left;"><br />
</div><div style="text-align: left;"><span style="font-family: Georgia, "Times New Roman", serif;"> Salt-2 tspn</span></div><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"><strong> For seasoning(tadka)</strong></span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"> Oil-2tbs</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"> Mustard seeds-1/2 tsp</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"> Dry red chilli-1</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"> Chana dal-1 tsp</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"> Ground nuts -1 tsp</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"> Urad dal - 1 tsp</span><br />
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<span style="font-family: Georgia, "Times New Roman", serif;"> Green chillies (slit length wise)-4</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;"> Asafoetida - very little</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;"> Curry leaves(handful)</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;"> <strong>Preperation:</strong></span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;"> Take a bowl or a pan,heat it and add 1 tspn of oil.</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;"> Add a little seasoning and add 3.5 cups of water and 2tsp of salt.</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">When the water starts to boil add turmeric and once the water is fully boiled add rava and mix well.</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">When it is cooked well cover it and keep it aside.</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">Squeeze out juice from lemon and keep it aside.</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">Heat oil in a pan for tempering and add all the ingredients listed (in the same order).</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">Remove from heat and mix it with the rava.</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">When the rava is completely cool add the lemon juice to it.mix well .</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">Transfer into a serving bowl.</span><br />
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">Rava pulihora is ready to serve.</span></div>Ramahttp://www.blogger.com/profile/06166412087167920676noreply@blogger.com0tag:blogger.com,1999:blog-7421873244339519185.post-86574471216345181422010-04-13T02:12:00.000-07:002011-09-24T02:20:28.341-07:00vermicelli upma(seviya)<div dir="ltr" style="text-align: left;" trbidi="on"><strong><span style="font-size: large;">Ingredients:</span></strong><br />
<br />
<div></div><ul><li> Vermicelli 2 cups</li>
<li>1 small onion, chopped </li>
<li>1 green chili, chopped</li>
<li>white ural dal 1tsp</li>
<li>channa dal 1tsp</li>
<li>mustard seeds 1/2tsp</li>
<li>cashewnuts-1tbsp(peanuts can also be used)</li>
<li>curry leaves-few(8)</li>
</ul><div></div><br />
<div> </div><strong><span style="font-size: large;">Method:</span></strong><br />
<br />
<div></div><br />
<ul><li> Dry-roast vermicelli in a pan until light brown, with constant stirring(If the vermicelli is not the pre-roasted one)</li>
<li></li>
<li> Heat oil in a pan. add mustard,let it splutter.then add chana dal.fry till it changes colour,now add urad dal and cashewnuts,</li>
<li>Add onion ,chilli and curry leaves.</li>
<li>Cook on low flame until onion becomes transparent. </li>
<li>Add the vermicelli and stir for 2 minutes. </li>
<li>Add boiling water to just cover the surface of the vermicelli and add salt. </li>
<li>Cover and cook on low heat until done . </li>
</ul><br />
<br />
<div></div></div>Ramahttp://www.blogger.com/profile/06166412087167920676noreply@blogger.com0tag:blogger.com,1999:blog-7421873244339519185.post-62438956725832190112010-04-13T00:07:00.001-07:002011-09-20T01:08:27.976-07:00poha<div dir="ltr" style="text-align: left;" trbidi="on"><span style="font-size: large;"><span style="font-family: Georgia, "Times New Roman", serif;"><b>Ingredients</b> </span></span><br />
<ul><li><span style="font-family: Georgia, "Times New Roman", serif;">2 cups Poha (Beaten Rice)</span></li>
<span style="font-family: Georgia, "Times New Roman", serif;"> </span>
<li><span style="font-family: Georgia, "Times New Roman", serif;">1 Potatoes</span></li>
<span style="font-family: Georgia, "Times New Roman", serif;"> </span>
<li><span style="font-family: Georgia, "Times New Roman", serif;">1 Onions</span></li>
<span style="font-family: Georgia, "Times New Roman", serif;"> </span>
<li><span style="font-family: Georgia, "Times New Roman", serif;">2 Green Chillies</span></li>
<span style="font-family: Georgia, "Times New Roman", serif;"> </span>
<li><span style="font-family: Georgia, "Times New Roman", serif;">1 tsp Chana dal</span></li>
<span style="font-family: Georgia, "Times New Roman", serif;"> </span>
<li><span style="font-family: Georgia, "Times New Roman", serif;">1 tsp Urad dal</span></li>
<span style="font-family: Georgia, "Times New Roman", serif;"> </span>
<li><span style="font-family: Georgia, "Times New Roman", serif;">1/4 tsp Mustard Seeds</span></li>
<span style="font-family: Georgia, "Times New Roman", serif;"> </span>
<li><span style="font-family: Georgia, "Times New Roman", serif;">1 sprig Curry leaves</span></li>
<span style="font-family: Georgia, "Times New Roman", serif;"> </span>
<li><span style="font-family: Georgia, "Times New Roman", serif;">2 tsp Peanuts</span></li>
<span style="font-family: Georgia, "Times New Roman", serif;"> </span>
<li><span style="font-family: Georgia, "Times New Roman", serif;">4 tblsp Oil</span></li>
<span style="font-family: Georgia, "Times New Roman", serif;"> </span>
<li><span style="font-family: Georgia, "Times New Roman", serif;">1 pinch Turmeric powder</span></li>
<span style="font-family: Georgia, "Times New Roman", serif;"> </span>
<li><span style="font-family: Georgia, "Times New Roman", serif;">1 Lemon</span></li>
<span style="font-family: Georgia, "Times New Roman", serif;"> </span>
<li><span style="font-family: Georgia, "Times New Roman", serif;">Few Corainder leaves</span></li>
<span style="font-family: Georgia, "Times New Roman", serif;"> </span>
<li><span style="font-family: Georgia, "Times New Roman", serif;">Salt to taste </span></li>
<span style="font-family: Georgia, "Times New Roman", serif;"> </span></ul><span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span><br />
<div></div><b><span style="font-family: Georgia, "Times New Roman", serif; font-size: large;">Method</span></b><span style="font-family: Georgia, "Times New Roman", serif;"> </span><br />
<ul><li><span style="font-family: Georgia, "Times New Roman", serif;">Soak the poha in water. Wash and drain all the water. </span></li>
<span style="font-family: Georgia, "Times New Roman", serif;"> </span>
<li><span style="font-family: Georgia, "Times New Roman", serif;">Add some salt , turmeric powder , keep aside. </span></li>
<span style="font-family: Georgia, "Times New Roman", serif;"> </span>
<li><span style="font-family: Georgia, "Times New Roman", serif;">Peel and cut the potatoes into small cubes, chop the onions, chillies, corainder leaves. </span></li>
<span style="font-family: Georgia, "Times New Roman", serif;"> </span>
<li><span style="font-family: Georgia, "Times New Roman", serif;">Heat oil and put chana dal, urad dal, mustard seeds, peanuts, curry leaves and fry until they crackle. </span></li>
<span style="font-family: Georgia, "Times New Roman", serif;"> </span>
<li><span style="font-family: Georgia, "Times New Roman", serif;">Add potatoes , saute for few minutes, then add chopped onions, chillies. </span></li>
<span style="font-family: Georgia, "Times New Roman", serif;"> </span>
<li><span style="font-family: Georgia, "Times New Roman", serif;">Cook till they are done. Add the poha, corainder leaves and stir. </span></li>
<span style="font-family: Georgia, "Times New Roman", serif;"> </span>
<li><span style="font-family: Georgia, "Times New Roman", serif;">Keep it on slow flame for 5- 7 minutes. </span></li>
<span style="font-family: Georgia, "Times New Roman", serif;"> </span>
<li><span style="font-family: Georgia, "Times New Roman", serif;">Let it cool for sometime and add then lemon juice.</span></li>
<span style="font-family: Georgia, "Times New Roman", serif;"> </span></ul></div>Ramahttp://www.blogger.com/profile/06166412087167920676noreply@blogger.com1tag:blogger.com,1999:blog-7421873244339519185.post-7687063863956421362010-01-12T06:55:00.000-08:002011-05-01T12:23:15.722-07:00Aanapakaya majjiga pulusu(Bottle gourd cooked in butter milk)<div dir="ltr" style="text-align: left;" trbidi="on"><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVNS-C54Dio-i7eU3F4QMn5Dfw9m45BjXcCO4pEzMkxnKBXnNJmyTIvI6ldQ_Bdvi_eFqqSlGqJhvSUxY5J_e48oaoWo9ZR6_5oevruclP4pm6LPxy8i4eXM52hI-SJIiAfiw-8CU4zJ5V/s1600-h/PB260046.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5425886470256405218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVNS-C54Dio-i7eU3F4QMn5Dfw9m45BjXcCO4pEzMkxnKBXnNJmyTIvI6ldQ_Bdvi_eFqqSlGqJhvSUxY5J_e48oaoWo9ZR6_5oevruclP4pm6LPxy8i4eXM52hI-SJIiAfiw-8CU4zJ5V/s200/PB260046.JPG" style="float: right; height: 150px; margin: 0px 0px 10px 10px; width: 200px;" /></a><br />
<br />
<div style="font-family: Georgia,"Times New Roman",serif;"><b>Ingredients:</b></div><div style="font-family: Georgia,"Times New Roman",serif;"><b><br />
</b></div><div style="font-family: Georgia,"Times New Roman",serif;"><b><br />
</b></div><div style="font-family: Georgia,"Times New Roman",serif;"><b><br />
</b></div><ul style="font-family: Georgia,"Times New Roman",serif; text-align: left;"><li><b>1 medium sized bottle gourd (cubed)(can use vegetables like drumsticks,ladyfingers ,carrots along with bottle gourd.</b></li>
<li><b>2 cups thick curd(little sour)</b></li>
<li><b>Channa Dal-3tsp</b></li>
<li><b>Coriander seeds-2tsp</b></li>
<li><b>Red chillies-6</b></li>
<li><b>1/2 inch piece of ginger</b></li>
<li><b>Turmeric-1/4 tsp</b></li>
<li><b>Salt to taste</b></li>
<li><b>Oil</b></li>
<li><b>Mustard seeds-1 tsp</b></li>
<li><b>Cumin seeds-1tsp</b></li>
<li><b>Fenugreek seeds-1/4tsp</b></li>
<li><b>Asafoetida(hing)-a pinch</b></li>
<li><b>Curry leaves- a hand full</b></li>
<li><b>Coriander leaves for garnishing.</b></li>
</ul><ul style="font-family: Georgia,"Times New Roman",serif;"></ul><div style="font-family: Georgia,"Times New Roman",serif;"><b><br />
</b></div><div style="font-family: Georgia,"Times New Roman",serif;"><b><br />
</b></div><div style="font-family: Georgia,"Times New Roman",serif;"><b>Method:</b></div><div style="font-family: Georgia,"Times New Roman",serif;"><b><br />
</b></div><div style="font-family: Georgia,"Times New Roman",serif;"><b><br />
</b></div><div style="font-family: Georgia,"Times New Roman",serif;"><b><br />
</b></div><ul style="font-family: Georgia,"Times New Roman",serif; text-align: left;"><li><b>Soak coriander seeds, Dal , ginger and 4 red chillies in a cup of water.</b></li>
<li><b>Let it soak for half an hour. make a paste of these soaked ingredients.</b></li>
<li><b>Beat the curd well adding water to it(better if whipped in a blender).</b></li>
<li><b>Combine the blended mixture with the beaten curd and keep it aside.Add salt to it.</b></li>
<li><b>Add water to the bottle gourd pieces ,add turmeric and cook till they are soft .</b></li>
<li><b>Heat oil in a pan,add mustard seeds.After they crackle ,add cumin seeds and methi seeds, a pinch of asafoetida(hing),curry leaves, red chillies.Fry for a minute and add the cooked bottle gourd pieces.</b></li>
<li><b>Saute for 3 minutes and add the mixture of curd.</b></li>
<li><b>Add some more salt if needed and cook till it thickens a bit and the vegetables absorb the flavors.simmer for few minutes and pour into a serving dish.</b></li>
<li><b>Cut some fresh coriander leaves and garnish it before serving.</b></li>
<li><b>Serve with rice.It tastes good even if its refrigerated or served hot.</b></li>
</ul><ul style="font-family: Georgia,"Times New Roman",serif;"></ul></div><input id="gwProxy" type="hidden" /><input id="jsProxy" onclick="jsCall();" type="hidden" /><br />
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<div id="refHTML"></div><input id="gwProxy" type="hidden" /><!--Session data--><input id="jsProxy" onclick="jsCall();" type="hidden" /><div id="refHTML"></div></div>Ramahttp://www.blogger.com/profile/06166412087167920676noreply@blogger.com0tag:blogger.com,1999:blog-7421873244339519185.post-63392982515883459532010-01-12T06:20:00.000-08:002011-09-19T11:37:13.907-07:00Spinach and Cabbage Parantha<div dir="ltr" style="text-align: left;" trbidi="on">Ingredients <br />
<ul><li>1 bunch spinach(shredded)</li>
<li>1/4 medium Cabbage shredded </li>
<li>2 cups of Whole wheat flour (atta) </li>
<li>1/2 cup Gram flour (besan) </li>
<li>2-3,Green chillies (chopped) </li>
<li>Red chilli powder 1 teaspoon </li>
<li>Carom seeds (ajwain) 1/2 teaspoon </li>
<li>Salt to taste Milk-1/4 cup </li>
<li>Oil </li>
</ul>Method <br />
<ul><li>Place whole wheat flour atta and gram flour in a bowl. </li>
<li>Add salt, red chilli powder, carom seeds, green chillies, cabbage, spinach, three teaspoons of oil and mix well. </li>
<li>Mix milk with three fourth cup of water and add to the flour and knead into a soft dough.</li>
<li>Cover the dough and set aside for 10 minutes.</li>
<li>Divide into eight equal portions and roll out into thick paranthas of five to six inches in diameter.</li>
<li>Heat a tawa, place a parantha on it and cook on one side for half a minute. </li>
<li>Flip and add half teaspoon oil all around the parantha and cook.</li>
<li>Flip again and add half teaspoon of oil all around again.</li>
<li>Cook till both sides are evenly done. </li>
<li>Serve hot with pickles, raita, chutney of your choice. </li>
</ul></div>Ramahttp://www.blogger.com/profile/06166412087167920676noreply@blogger.com0tag:blogger.com,1999:blog-7421873244339519185.post-45458647714980778272008-04-29T20:49:00.000-07:002008-04-29T21:07:32.250-07:00Palak Poori<strong><span style="font-family:trebuchet ms;">This is very easy to make.Its just like any poori made of whole wheat flour but with spinach added to it. Every mom is worried about kids not eating palak, so this could be one way atleast to make them have spinach..try it out!!!</span></strong><br /><strong><span style="font-family:trebuchet ms;font-size:130%;">Ingredients:</span></strong><br /><ul><li><span style="font-family:trebuchet ms;">Spinach - 2 bunches</span></li><li><span style="font-family:trebuchet ms;">Wheat flour - 500 gm</span></li><li><span style="font-family:trebuchet ms;">Ajwain (carom seeds)- 1/2 tbs</span></li><li><span style="font-family:trebuchet ms;">Salt to taste</span></li><li><span style="font-family:trebuchet ms;">Water</span></li><li><span style="font-family:trebuchet ms;">Oil for deep fry</span></li></ul><p><strong><span style="font-family:trebuchet ms;font-size:130%;">Method:</span></strong></p><ul><li><span style="font-family:trebuchet ms;">Chop the stems of the palak(spinach).Take only the fresh leaves.</span></li><li><span style="font-family:trebuchet ms;">Put water to boil in apan and when the water starts boiling add the spinach leaves.</span></li><li><span style="font-family:trebuchet ms;">After it boils ,let it cool.</span></li><li><span style="font-family:trebuchet ms;">Blend to make a soft puree.</span></li><li><span style="font-family:trebuchet ms;">Add spinach puree,salt,ajwain and water to wheat flour and prepare a dough..</span></li><li><span style="font-family:trebuchet ms;">Divide the dough into small equal portions.</span></li><li><span style="font-family:trebuchet ms;">Roll them to make small pooris.</span></li><li><span style="font-family:trebuchet ms;">Fry them in hot oil in akadhai .</span></li><li><span style="font-family:trebuchet ms;">Serve hot.</span></li></ul><p><span style="font-family:trebuchet ms;"> Ajwain is also called 'owa' in Marathi, 'vaamu' in Telugu, "omam" in Tamil "ajwana" in Kannada, "ajmo" in Gujarati, "jowan" in Bengali and "asamodagam" in Singhalese.</span><span style="font-family:trebuchet ms;">It is used as a digestive aid</span>.<a title="Antiemetic" href="http://en.wikipedia.org/wiki/Antiemetic"></a></p>Ramahttp://www.blogger.com/profile/06166412087167920676noreply@blogger.com0tag:blogger.com,1999:blog-7421873244339519185.post-13579639174007283042008-04-22T10:20:00.000-07:002011-09-19T13:18:36.287-07:00Idli<div dir="ltr" style="text-align: left;" trbidi="on"><strong><span style="font-size: 130%;">Ingredients:</span></strong><br />
<ul><li><span style="font-family: trebuchet ms;">Rice -2 cups</span></li>
<li><span style="font-family: trebuchet ms;">Urad Daal (white) -1 cup</span></li>
<li><span style="font-family: trebuchet ms;">Salt - 1 1/2 tbsp</span></li>
<li><span style="font-family: trebuchet ms;">A pinch of Baking Soda</span></li>
<li><span style="font-family: trebuchet ms;">Oil for greasing </span></li>
</ul><span style="font-family: trebuchet ms; font-size: 130%;"><strong>Method:</strong></span><br />
<ul><li><span style="font-family: trebuchet ms;">Wash and soak the daal overnight or for 8 hours. </span></li>
<li><span style="font-family: trebuchet ms;">Wash and drain the rice. Grind it coarsely in a blender. </span></li>
<li><span style="font-family: trebuchet ms;">Grind the daal into a smooth paste. </span></li>
<li><span style="font-family: trebuchet ms;">Now mix the grinded rice and daal together into a batter. </span></li>
<li><span style="font-family: trebuchet ms;">Mix salt and set aside in a warm place for 8-9 hours or overnight for fermenting. </span></li>
<li><span style="font-family: trebuchet ms;">Idlis are ready to be cooked when the batter is well fermented. </span></li>
<li><span style="font-family: trebuchet ms;">Grease the idli holder or pan well and fill each of them with batter. </span></li>
<li><span style="font-family: trebuchet ms;">Steam cook idlis on medium flame for about 10 minutes or until done. </span></li>
<li><span style="font-family: trebuchet ms;">Use a butter knife or spoon to remove the idlis. </span></li>
<li><span style="font-family: trebuchet ms;">Serve hot with coconut chutney or sambhar.</span> </li>
</ul></div>Ramahttp://www.blogger.com/profile/06166412087167920676noreply@blogger.com0tag:blogger.com,1999:blog-7421873244339519185.post-48084936462846607162008-04-22T09:43:00.000-07:002011-09-19T11:43:43.417-07:00Tomato rice<div dir="ltr" style="text-align: left;" trbidi="on"><strong><span style="font-size: 130%;">Ingredients :</span></strong><br />
<br />
<br />
<ul style="text-align: left;"><li><div style="text-align: left;"><span style="font-family: trebuchet ms;">Rice -2 cups </span></div></li>
<li><span style="font-family: trebuchet ms;">Tomatoes (chopped,medium size ) - 4 </span></li>
<li><span style="font-family: trebuchet ms;">Onion (Small ) - 1 </span></li>
<li><span style="font-family: trebuchet ms;">Ginger (finely chopped) - 1 " inch piece</span></li>
<li><span style="font-family: trebuchet ms;">Salt To Taste</span></li>
<li><span style="font-family: trebuchet ms;">Chilli Powder - 1 tsp</span></li>
<li><span style="font-family: trebuchet ms;">Dhania Powder - 2 tsp</span></li>
<li><span style="font-family: trebuchet ms;">Jeera Powder - 1 tsp</span></li>
<li><span style="font-family: trebuchet ms;">Tumeric - 1/2 tsp</span></li>
<li><span style="font-family: trebuchet ms;">Garam Masala Powder -1 tsp</span></li>
<li><span style="font-family: Trebuchet MS;">Whole garam masala(3 cloves,3 cardamom,small stick of cinnamon,a bay leaf)</span></li>
<li><span style="font-family: trebuchet ms;">Oil - 3 tbsp</span></li>
<li><span style="font-family: trebuchet ms;">Fresh Coriander for Garnishing</span></li>
<li><span style="font-family: trebuchet ms;">Cumin seeds for Seasoning</span></li>
</ul><span style="font-family: trebuchet ms;"></span><br />
<span style="font-family: trebuchet ms;"><strong><span style="font-size: 130%;">Method:</span></strong> </span><br />
<ul><li><span style="font-family: trebuchet ms;">Cook the Rice and let it Cool.</span></li>
<li><span style="font-family: trebuchet ms;">Heat the Oil in the Pan and add cumin seeds and whole garam masala.</span></li>
<li><span style="font-family: trebuchet ms;">When it starts spluttering add Onions , fry till translucent.</span></li>
<li><span style="font-family: trebuchet ms;">Add ginger ,tomatoes , salt,tumeric and keep stirring.When Everything is mixed together add all the dry masala powders.</span></li>
<li><span style="font-family: trebuchet ms;">Let it cook; keep stirring frequently.</span></li>
<li><span style="font-family: trebuchet ms;">When the tomatoes are cooked add the Rice and combine.</span></li>
<li><span style="font-family: trebuchet ms;">Garnish with Fresh Coriander leaves.<br />
</span></li>
</ul></div>Ramahttp://www.blogger.com/profile/06166412087167920676noreply@blogger.com0tag:blogger.com,1999:blog-7421873244339519185.post-11050878251652851492008-04-15T02:32:00.000-07:002008-04-15T02:39:19.281-07:00Ginger Shikanji<strong><span style="font-family:trebuchet ms;font-size:130%;">Ingredients:</span></strong><br /><ul><li><span style="font-family:trebuchet ms;">Mint leaves - 12</span></li><li><span style="font-family:trebuchet ms;">Ginger - 1 piece</span></li><li><span style="font-family:trebuchet ms;">Sugar - 3 tsp</span></li><li><span style="font-family:trebuchet ms;">Juice of one Lemon</span></li><li><span style="font-family:trebuchet ms;">Chaat masala-a pinch</span></li><li><span style="font-family:trebuchet ms;">One bottle soda</span></li></ul><p><strong><span style="font-family:trebuchet ms;font-size:130%;">Method:</span></strong></p><ul><li><span style="font-family:trebuchet ms;">Crush mint leaves, ginger and sugar.</span></li><li><span style="font-family:trebuchet ms;">Put this mixture in aserving glass.Add lemon juice,chaat masala and soda to it.</span></li><li><span style="font-family:trebuchet ms;">Its just refreshing on a hot summer day.</span></li></ul>Ramahttp://www.blogger.com/profile/06166412087167920676noreply@blogger.com0tag:blogger.com,1999:blog-7421873244339519185.post-16846138280983878662008-04-15T02:25:00.000-07:002008-04-15T02:32:07.607-07:00Tamarind and spring onion chutney<strong><span style="font-family:trebuchet ms;font-size:130%;">Ingredients:</span></strong><br /><ul><li><span style="font-family:trebuchet ms;">Spring Onions - 10</span></li><li><span style="font-family:trebuchet ms;">Ginger - 1 piece</span></li><li><span style="font-family:trebuchet ms;">Green chillies - 3</span></li><li><span style="font-family:trebuchet ms;">Tamarind pulp</span></li><li><span style="font-family:trebuchet ms;">Black salt</span></li><li><span style="font-family:trebuchet ms;">Salt</span></li></ul><p><strong><span style="font-family:trebuchet ms;font-size:130%;">Method :</span></strong></p><ul><li><span style="font-family:trebuchet ms;">Cut the green stems of the spring onions.</span></li><li><span style="font-family:trebuchet ms;">Peel and have the bulbs.</span></li><li><span style="font-family:trebuchet ms;">Blend chopped ginger,spring onion bulbs,green chillies,tamarind pulp,chopped green stems,black salt and salt to make the chutney.</span></li></ul><span style="font-family:trebuchet ms;"></span>Ramahttp://www.blogger.com/profile/06166412087167920676noreply@blogger.com0tag:blogger.com,1999:blog-7421873244339519185.post-56338103679568426182008-04-15T01:31:00.000-07:002008-04-15T01:59:14.011-07:00Shahi Tukda<p><strong><span style="font-family:trebuchet ms;font-size:130%;">Ingredients:</span></strong></p><ul><li><span style="font-family:trebuchet ms;">Bread slices - 3,4</span></li><li><span style="font-family:trebuchet ms;">Milk - 2 cups</span></li><li><span style="font-family:trebuchet ms;">Green cardamom powder - 1 tsp</span></li><li><span style="font-family:trebuchet ms;">Oil for frying</span></li><li><span style="font-family:trebuchet ms;">Half a cup of sugar</span></li><li><span style="font-family:trebuchet ms;">Saffron - 1 gm</span></li><li><span style="font-family:trebuchet ms;">Kewra essence - 2 tsp</span></li><li><span style="font-family:trebuchet ms;">Chopped candied ginger pieces</span></li><li><span style="font-family:trebuchet ms;">Chopped pineapple - 2,3</span></li><li><span style="font-family:trebuchet ms;">One roll silver foil</span></li><li><span style="font-family:trebuchet ms;">Chopped pista and almonds - 1 cup</span></li></ul><p><strong><span style="font-family:trebuchet ms;font-size:130%;">Method:</span></strong></p><ul><li><span style="font-family:trebuchet ms;">Cut bread pieces into geometric shapes and fry till golden brown.Keep aside.</span></li><li><span style="font-family:trebuchet ms;">Take milk in apan, add green cardamom powder,sugar and saffron.</span></li><li><span style="font-family:trebuchet ms;">Allow the milk to boil for sometime.</span></li><li><span style="font-family:trebuchet ms;">Add the bread pieces and kewra essence.</span></li><li><span style="font-family:trebuchet ms;">Once the bread is done ,take it out in adish.</span></li><li><span style="font-family:trebuchet ms;">Put ginger and pineapple on the bread piece and cover it with another bread piece.</span></li><li><span style="font-family:trebuchet ms;">Repeat for the other slices.</span></li><li><span style="font-family:trebuchet ms;">Allow the milk to boil on very low heat.</span></li><li><span style="font-family:trebuchet ms;">Once it is thick,pour it on the bread pieces.</span></li><li><span style="font-family:trebuchet ms;">Roll the silver foil over the bread pieces.</span></li><li><span style="font-family:trebuchet ms;">Garnish with chopped pista and almonds.</span></li><li><span style="font-family:trebuchet ms;">Serve hot.</span></li></ul>Ramahttp://www.blogger.com/profile/06166412087167920676noreply@blogger.com0tag:blogger.com,1999:blog-7421873244339519185.post-41811455316152306032008-04-11T03:59:00.000-07:002008-04-11T04:13:16.848-07:00Spicy Potato<strong><span style="font-size:130%;">Ingredients:</span></strong><br /><ul><li><span style="font-family:trebuchet ms;">Potatoes (Medium size) - 4</span></li><li><span style="font-family:trebuchet ms;">Tomatoes(Medium size) - 4</span></li><li><span style="font-family:trebuchet ms;">Onions - 2</span></li><li><span style="font-family:trebuchet ms;">Coriander seeds - 2 tbs</span></li><li><span style="font-family:trebuchet ms;">Cumin seeds - 1 tsp</span></li><li><span style="font-family:trebuchet ms;">Sesame seeds - 2 tsp</span></li><li><span style="font-family:trebuchet ms;">Green chillies - 10</span></li><li><span style="font-family:trebuchet ms;">Garlic cloves - 8</span></li><li><span style="font-family:trebuchet ms;">Chopped ginger (i small piece)</span></li><li><span style="font-family:trebuchet ms;">Chopped Coriander leaves - 1 bunch</span></li><li><span style="font-family:trebuchet ms;">Oil - 2 tbs</span></li><li><span style="font-family:trebuchet ms;">Salt</span></li><li><span style="font-family:trebuchet ms;">Water</span></li></ul><p><strong><span style="font-family:trebuchet ms;font-size:130%;">Method:</span></strong></p><ul><li><span style="font-family:trebuchet ms;">Boil ,cool and peel the potatoes.</span></li><li><span style="font-family:trebuchet ms;">Dice them into small pieces.</span></li><li><span style="font-family:trebuchet ms;">Boil , cool and peel the tomatoes and grind to a fine puree.</span></li><li><span style="font-family:trebuchet ms;">Finely chop onions and six to seven green chillies.</span></li><li><span style="font-family:trebuchet ms;">Dry roast coriander,cumin and sesame seeds.Allow it to cool and grind.</span></li><li><span style="font-family:trebuchet ms;">Blend garlic,green chillies,ginger,coriander leaves,water and salt to a fine paste.</span></li><li><span style="font-family:trebuchet ms;">Heat oil , add chopped onions and tomato puree.cook on low heat.</span></li><li><span style="font-family:trebuchet ms;">Then add the coriander garlic paste and saute for sometime.</span></li><li><span style="font-family:trebuchet ms;">As the fat starts seperating,add the potatoes and two heaped teaspoons of the dry masala.</span></li><li><span style="font-family:trebuchet ms;">When the potatoes are done ,serve hot.</span></li></ul>Ramahttp://www.blogger.com/profile/06166412087167920676noreply@blogger.com0tag:blogger.com,1999:blog-7421873244339519185.post-30968844341790129762008-04-11T03:30:00.000-07:002008-04-11T03:58:13.965-07:00Bharwan Gobhi Kebab(stuffed cauliflower)<strong><span style="font-family:trebuchet ms;font-size:130%;">Ingredients:</span></strong><br /><ul><li><span style="font-family:trebuchet ms;">Cauliflowers(medium size) - 4</span></li><li><span style="font-family:trebuchet ms;">Turmeric powder - 1/4 tsp</span></li><li><span style="font-family:trebuchet ms;">Pomegranate - 1</span></li><li><span style="font-family:trebuchet ms;">Raisins - 1 tbs</span></li><li><span style="font-family:trebuchet ms;">Chopped Cashewnuts - 1 tbs</span></li><li><span style="font-family:trebuchet ms;">Chopped ginger - 1 tsp</span></li><li><span style="font-family:trebuchet ms;">Coriander leaves (chopped) - 1 bunch</span></li><li><span style="font-family:trebuchet ms;">Grated Cheese - 1 tbs</span></li><li><span style="font-family:trebuchet ms;">Khoya - 1 tbs</span></li><li><span style="font-family:trebuchet ms;">Besan - 350 gm</span></li><li><span style="font-family:trebuchet ms;">Carom seeds - 1 tbs</span></li><li><span style="font-family:trebuchet ms;">Garlic paste - 4 tsp</span></li><li><span style="font-family:trebuchet ms;">Red chilli powder(to taste)</span></li><li><span style="font-family:trebuchet ms;">Oil for frying</span></li></ul><p><strong><span style="font-family:trebuchet ms;font-size:130%;">Method:</span></strong></p><ul><li><span style="font-family:trebuchet ms;">Boil the cauliflowers in water with salt and for two minutes and set aside.</span></li></ul><p><strong><span style="font-family:trebuchet ms;">For the stuffing:</span></strong></p><ul><li><span style="font-family:trebuchet ms;">Mix grated cheese,khoya,raisins,pomegranate,cashew nuts,ginger and coriander leaves and stuff the cauliflowers.</span></li></ul><p><strong><span style="font-family:trebuchet ms;">For the batter:</span></strong></p><ul><li><span style="font-family:trebuchet ms;">Add carom seeds,garlic paste,red chilli powder,salt and water to besan to make a thick batter.Dip the cauliflower in the batter and fry.</span></li><li><span style="font-family:trebuchet ms;">Serve hot.</span></li></ul>Ramahttp://www.blogger.com/profile/06166412087167920676noreply@blogger.com0tag:blogger.com,1999:blog-7421873244339519185.post-85578857392199534502008-04-11T00:25:00.000-07:002008-04-11T03:28:44.099-07:00Rasmalai<strong><span style="font-size:130%;">Ingredients:</span></strong><br /><ul><li><span style="font-family:trebuchet ms;">Milk - one jug</span></li><li><span style="font-family:trebuchet ms;">Tartaric - 3,4</span></li><li><span style="font-family:trebuchet ms;">Cornflour - 1/2 tbs</span></li><li><span style="font-family:trebuchet ms;">Maida - 1/2 tbs</span></li><li><span style="font-family:trebuchet ms;">Reetha water - 2 tbs</span></li><li><span style="font-family:trebuchet ms;">Sugar - 2 cups</span></li><li><span style="font-family:trebuchet ms;">Few strands of Saffron</span></li><li><span style="font-family:trebuchet ms;">Pistachios and Almonds </span></li></ul><p><strong><span style="font-family:trebuchet ms;font-size:130%;">Method:</span></strong></p><p><strong><span style="font-family:trebuchet ms;font-size:130%;">For the Chenna:</span></strong></p><ul><li><span style="font-family:trebuchet ms;">Boil milk in kadai and then cool it.</span></li><li><span style="font-family:trebuchet ms;">Dissolve tartaric in a cup of water.Add it to the milk.</span></li><li><span style="font-family:trebuchet ms;">Keep stirring to curdle it to make the chenna.</span></li><li><span style="font-family:trebuchet ms;">Add cold water and strain it in amuslin cloth.set it aside.</span></li><li><span style="font-family:trebuchet ms;">Make a dough with chenna , cornflour and maida.</span></li><li><span style="font-family:trebuchet ms;">Shape into small balls and flatten them.</span></li><li><span style="font-family:trebuchet ms;">Mix sugar with a little water and make a syrup.Boil it with reetha water.</span></li><li><span style="font-family:trebuchet ms;">Put rasmalai pieces into the syrup.</span></li><li><span style="font-family:trebuchet ms;">In another pan, add some water to acup of sugar and make another syrup.</span></li><li><span style="font-family:trebuchet ms;">Take the rasmalai pieces out and soak them in the sugar syrup just made.</span></li><li><span style="font-family:trebuchet ms;">Warm milk in a pan with saffron strands.</span></li><li><span style="font-family:trebuchet ms;">Squeeze out the excess syrup from the rasmalai pieces.</span></li><li><span style="font-family:trebuchet ms;">Lower them gently into the milk.Put them on a plate and top up with pistachios,Almonds and Saffron.</span></li><li><span style="font-family:trebuchet ms;">Refrigerate and Serve cold.</span></li></ul>Ramahttp://www.blogger.com/profile/06166412087167920676noreply@blogger.com0tag:blogger.com,1999:blog-7421873244339519185.post-17855465773481844062008-04-04T10:30:00.000-07:002008-04-04T11:16:39.504-07:00Dry Gobi Sabzi<strong>Ingredients:</strong><br /><ul><li>Cauliflower - 250 gms</li><li>Onion(paste) - 1</li><li>Tomatoes(paste) - 2</li><li>Garlic and Ginger paste - 1 tsp</li><li>Green chilli paste - 1 tsp</li><li>Garam masala powder - 1/2 tsp</li><li>Turmeric powder(haldi) - 1/2 tsp</li><li>Chat masala powder - 1 tsp</li><li>Cumin seeds(jeera) - 1 tsp</li><li>Oil - 1 tbsp</li><li>Fresh coriander leaves for garnishing</li><li>Salt and black pepper (to taste)</li></ul><p><strong><span style="font-size:130%;">Method:</span></strong></p><ul><li>Wash and cut the cauliflower into small florets.</li><li>Heat oil in a pan.Add cumin seeds,salt, turmeric powder and ginger garlic paste.fry for some time.Now add onion paste.Fry untill it turns brown.</li><li>Add green chilli paste and tomato paste. mix well. let it cook for some time.</li><li>Add cauliflower to it.mix well.cook covered.</li><li>Add garam masala and chat masala when cauliflower becomes soft.</li><li>Mix well and cook on alow flame for few minutes.</li><li>Garnish with coriander leaves.</li><li>Serve hot with roti /parantha.</li></ul>Ramahttp://www.blogger.com/profile/06166412087167920676noreply@blogger.com0tag:blogger.com,1999:blog-7421873244339519185.post-29839677151324665302008-04-04T10:06:00.000-07:002008-04-04T11:16:39.505-07:00Stuffed Bhindi<strong><span style="font-size:130%;">Ingredients:</span></strong><br /><ul><li>Lady finger(bhindi) - 500 gms</li><li>Onions - 2(paste)</li><li>Tomatoes - 2(paste)</li><li>Green chillies - 2(paste)</li><li>Oil - 2 tsp</li><li>Salt and black pepper powder( to taste)</li><li>Chat masala powder - 1 tsp</li><li>Garam masala powder - 1/2 tsp</li></ul><p><strong><span style="font-size:130%;">Method:</span></strong></p><ul><li>Wash and wipe dry lady fingers.Slit them and keep aside.</li><li>Heat 1 tsp of oil in a pan .Add the onion paste ,tomato paste , chilli paste, salt, garam masala, chat masala to it.fry for some time.</li><li>Cool it and fill into the slitted lady fingers.</li><li>Heat oil in a pan and add the stuffed lady fingers to it.fry untill the lady fingers are cooked.</li><li>Serve hot.</li></ul>Ramahttp://www.blogger.com/profile/06166412087167920676noreply@blogger.com0tag:blogger.com,1999:blog-7421873244339519185.post-19866393198227579302008-04-04T09:39:00.000-07:002008-04-04T09:55:25.899-07:00Coconut Rice<strong><span style="font-size:130%;">Ingredients:</span></strong><br /><ul><li>Rice - 1 cup</li><li>Oil - 1 tbs</li><li>Black cardamom - 1 pod</li><li>Cinnamon sticks - 1,2</li><li>Mace - 1 piece</li><li>Cloves - 3,4</li><li>Black pepper - 1/2 tsp</li><li>Green cardamoms - 2,3</li><li>Ginger and Garlic paste - 4 tsp</li><li>Coconut milk - 1 cup</li><li>Onion(thinly sliced) - 1</li><li>Half a bowl of grated coconut</li><li>Salt</li><li>Water</li></ul><p><strong>Method:</strong></p><ul><li>Wash and soak rice in water for thirty minutes.</li><li>Take oil in a pan,add black cardamom,cinnamon,mace,cloves,black pepper and green cardamom.</li><li>Cook for few seconds.Now add ginger-garlic paste and onions.</li><li>Saute till they turn brown.Add grated coconut and coconut milk.Mix well.</li><li>Cook till the fat starts seperating and then add water and salt.</li><li>Drain the water from the rice and add it to the cooking mixture.</li><li>Once the rice is cooked, put off the heat and leave for 2-3 minutes.</li><li>Serve hot.</li></ul>Ramahttp://www.blogger.com/profile/06166412087167920676noreply@blogger.com0tag:blogger.com,1999:blog-7421873244339519185.post-90217509839378370722008-04-04T09:03:00.001-07:002008-04-04T09:09:22.423-07:00Anardana Raita<strong><span style="font-size:130%;">Ingredients:</span></strong><br /><ul><li>Yoghurt - 2 cups</li><li>Red chilli powder - 1tsp</li><li>Pomegranate juice - 3 tbs</li><li>Pomegranate seeds - 1/2 cup</li><li>Salt</li></ul><p><strong><span style="font-size:130%;">Method:</span></strong></p><ul><li>Whisk yoghurt and add salt,red chilli powder,pomegranate juice and pomegranate seeds.</li><li>Whisk again and refrigerate.</li><li>Serve chilled.</li></ul>Ramahttp://www.blogger.com/profile/06166412087167920676noreply@blogger.com0tag:blogger.com,1999:blog-7421873244339519185.post-49328536534028353342008-04-04T08:51:00.000-07:002011-09-19T13:13:53.359-07:00Talwa Parantha<div dir="ltr" style="text-align: left;" trbidi="on"><strong>Ingredients:</strong><br />
<ul><li>Wheat flour - 400gm</li>
<li>Chilli flakes - 2 tsp</li>
<li>Desi ghee - 1 tbs</li>
<li>Cumin seeds - 1 1/2 tsp</li>
<li>Chopped green peas - 1 cup</li>
<li>Red chilli powder - 1 tsp</li>
<li>Oil for frying</li>
<li>Salt </li>
<li>Water</li>
</ul><strong><span style="font-size: 130%;">Method:</span></strong><br />
<ul><li>Mix wheat flour,chilli flakes and salt and knead a dough.Keep it aside.</li>
</ul><strong><span style="font-size: 130%;">For the stuffing:</span></strong><br />
<ul><li>Heat desi ghee ,add cumin seeds,green peas,salt and red chilli powder.</li>
<li>When cooked, keep it aside to cool.</li>
<li>Make small cups with the dough , fill with the stuffing and then roll gently to make paranthas.</li>
<li>Fry them in oil and serve hot.</li>
</ul></div>Ramahttp://www.blogger.com/profile/06166412087167920676noreply@blogger.com0