tag:blogger.com,1999:blog-79251866830216240492024-03-05T08:11:16.404-08:00G3 Food SpotGayathri NGhttp://www.blogger.com/profile/05826322029596649953noreply@blogger.comBlogger73125tag:blogger.com,1999:blog-7925186683021624049.post-5738082366152305992014-09-05T09:32:00.000-07:002014-09-05T09:32:32.427-07:00Broccoli Stir Fry Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<span lang="EN-US">Broccoli is
an easy cooking veggie, which has amazing health benefits with low calorie and
high fiber content. <o:p></o:p></span></div>
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<span lang="EN-US"><br /></span></div>
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<span lang="EN-US"><b><span style="color: #990000;">Ingredients:</span></b><o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Broccoli –
1 medium size<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Onion – 1
no chopped<o:p></o:p></span></div>
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<span lang="EN-US">Tomato – ½ <o:p></o:p></span></div>
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<span lang="EN-US">Garam masala
powder – ½ tsp<o:p></o:p></span></div>
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<span lang="EN-US">Chili powder
– 1tsp<o:p></o:p></span></div>
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<span lang="EN-US">Coriander powder
– 1tsp<o:p></o:p></span></div>
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<span lang="EN-US">Salt to
taste<o:p></o:p></span></div>
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<span lang="EN-US"><br /></span></div>
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<span lang="EN-US"><b><span style="color: #990000;">To Temper:</span></b><o:p></o:p></span></div>
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<span lang="EN-US">Oil – 2 tsp<o:p></o:p></span></div>
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<span lang="EN-US">Fennel seeds
– ½ tsp<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Curry
leaves few<o:p></o:p></span></div>
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<span lang="EN-US"><br /></span></div>
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<span lang="EN-US"><b><span style="color: #990000;">Method:</span></b><o:p></o:p></span></div>
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<ul style="text-align: left;">
<li>Clean, wash
and cut broccoli into small florets. Soak these florets in warm water for 3
minutes and strain the florets from the water.</li>
</ul>
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<ul style="text-align: left;">
<li>Heat oil in
a pan add fennel seeds and curry leaves. When they started to splutter, add
onion and fry till they turns translucent.</li>
<li>Add chopped
tomatoes and fry until soft.</li>
</ul>
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<ul style="text-align: left;">
<li>Then add
broccoli florets along with garam masala powder, chilli powder, coriander
powder and salt and sauté well.</li>
<li>Sprinkle
some water and cover and cook for 3 to 5 minutes in a low flame, until the
water gets absorbed.</li>
</ul>
Serve hot
with rice…<br />
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<span lang="EN-US"><br /></span></div>
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<span lang="EN-US"><b><span style="color: #990000;">Note:</span></b><o:p></o:p></span></div>
<div class="MsoNormal">
</div>
<ul style="text-align: left;">
<li>Can add
crushed garlic pods to get more flavor.</li>
<li>Take care
the veggie should be semi cooked for good crunchiness should be there.</li>
<li>While choosing a Broccoli pick the one, which is in dark green color.</li>
</ul>
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Gayathri NGhttp://www.blogger.com/profile/05826322029596649953noreply@blogger.com0tag:blogger.com,1999:blog-7925186683021624049.post-81941521439696562462014-09-01T03:54:00.000-07:002014-09-01T03:54:22.818-07:00Pori Urundai | Puffed Rice Balls<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><span style="color: #990000;"><br /></span></b>
<b><span style="color: #990000;">Ingredients:</span></b></div>
<div class="MsoNormal">
Paagu Vellam / Jaggery – ¼ cup (Powdered)</div>
<div class="MsoNormal">
Poori – 1 litre</div>
<div class="MsoNormal">
Water as needed</div>
<div class="MsoNormal">
Ghee – 1tsp</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="color: #990000;">Method:</span></b></div>
<div class="MsoNormal">
</div>
<ul style="text-align: left;">
<li>In a pan add powdered
jaggery and add water till it immerses it. When the jaggery completely
dissolves, strain it to remove the impurities.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
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<ul style="text-align: left;">
<li>Again bring it to boil for 5 minutes, at this stage add a
tsp of ghee. To check the consistency of the paagu patham(in tamil), take a small bowl with water and add a tsp of
jaggery syrup to the water, it should not get dissolved.</li>
</ul>
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<ul style="text-align: left;">
<li> Also, use your fingers
to roll jaggery syrup which is in the water, you should able to get a hard ball
and does not stick with your fingers.</li>
</ul>
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<ul style="text-align: left;">
<li>Switch off the flame.</li>
<li>In a wide bowl add the puffed rice to the jaggery syrup and
mix it quickly to make sure the puffed rice is well coated with syrup.</li>
<li>Grease your palms with ghee and make rough balls quickly
when it is warm.</li>
</ul>
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<ul style="text-align: left;">
<li>To get a good round shaped pori urundai, place the roughly rolled
balls in a wide vessel and rotate in both clock & anti clock wise
horizontally.</li>
</ul>
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<div>
Enjoy the crispy and tasty balls...<br />
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<div class="MsoNormal">
<b><span style="color: #990000;">Note:</span></b></div>
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</div>
<ul style="text-align: left;">
<li>For the above mentioned quantity, you should be getting approximately
18 to 20 balls.</li>
<li>Store it in airtight container, the crispiness will stay
good for 3 to 4 days.</li>
<li>The measurement of the jaggery depends on the jaggery’s sweetness.</li>
</ul>
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Gayathri NGhttp://www.blogger.com/profile/05826322029596649953noreply@blogger.com0tag:blogger.com,1999:blog-7925186683021624049.post-20833389553680165502014-08-25T07:01:00.000-07:002014-08-25T08:34:44.543-07:00Vendhaya Kulambu |Fenugreek Seeds Gravy - Side Dish For Rice<div dir="ltr" style="text-align: left;" trbidi="on">
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This simple, healthy & flavourful gravy / kulambu have a
unique flavour of methi seeds with tangy taste. Vendhaya Kulambu has a balance
taste of spicy and tangy. </div>
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<br /></div>
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<b><span style="color: #990000;">Ingredients:</span></b></div>
<div class="MsoNormal">
Onion / shallots – 15</div>
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Garlic – 20 cloves</div>
<div class="MsoNormal">
Fenugreek seeds – 1tsp</div>
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Mustard seeds – ½ tsp</div>
<div class="MsoNormal">
Roasted Peanuts – 2 tsp</div>
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Red chilli – 4nos</div>
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Tamarind – 1 small gooseberry size</div>
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Jaggery – 1tsp</div>
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Rice flour – 2 tsp</div>
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Asafoetida – a pinch</div>
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Salt to taste</div>
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Curry leaves – 1 spring</div>
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Coriander leaves for garnishing</div>
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Oil – 1tblsp</div>
<div class="MsoNormal">
Ghee – 1tsp</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><span style="color: #990000;">Method:</span></b></div>
<div class="MsoNormal">
</div>
<ul style="text-align: left;">
<li>Soak tamarind in a hot water for 20 minutes and extract the
juice and keep it aside.</li>
<li>Heat oil in a kadai, add mustard seeds let them pop then add
fenugreek seeds when it starts splutter, add Curry leaves, red chilli, asafoetida,
shallots, and garlic pods and sauté well until it becomes soft.</li>
</ul>
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<ul style="text-align: left;">
<li>Now add salt to taste and then add 1 cup of tamarind
extract, 1 cup of water, jaggery and roasted peanuts. Cook in covered for 10 to
12 minutes.</li>
</ul>
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</div>
<ul style="text-align: left;">
<li>Dissolve 2 tsp of rice flour with 2 tblsp of water and add
this into the gravy and stir well without forming any lumps. Allow to boil well
when it starts thicken, adjust the salt and switch off the stove.</li>
</ul>
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<ul style="text-align: left;">
<li>Garnish with coriander leaves and add a tsp of ghee.</li>
<li>Serve hot with Rice, Ghee & Pappad.</li>
</ul>
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</div>
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<div>
<br /></div>
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</div>
<div>
<b><span style="color: #990000;">Note:</span></b></div>
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</div>
<ul style="text-align: left;">
<li>Roasted peanuts can be replaced with plain one. This should
be added next to red chilli to get roasted.</li>
<li>Do not brown the methi seeds and then your gravy will get
bitter taste.</li>
<li>Adding jaggery is optional, but I recommend adding as it
will enhance the taste.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div>
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</div>
<ul style="text-align: left;">
<li>Add red chilli powder if you want it to be more spicy.</li>
<li>It stays good for one week, if stored in fridge.</li>
</ul>
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Gayathri NGhttp://www.blogger.com/profile/05826322029596649953noreply@blogger.com3tag:blogger.com,1999:blog-7925186683021624049.post-42608823273528007222014-08-06T07:46:00.003-07:002014-08-06T07:46:49.272-07:00Adhirasam Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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</div>
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<br />
Making Adhirsam
is always a big challenge to me. I usually used to watch when my MIL prepares
this adhirsam for diwali or any other special occasions. But this time I have
done with the help of my MIL. She is an expert doing these kinds of item. She also
guides me to get perfect one and to correct if anything goes wrong. The main
part of making Adhirsam is getting correct consistency of “Adhirasam paagu
patham” and mixing correct amount of rice flour for the sweetness.</div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: #990000;">Ingredients:</span></b><o:p></o:p></span></div>
<div class="MsoNormal">
Raw Rice –
2cup</div>
<div class="MsoNormal">
<span lang="EN-US">Jaggery – 1
and ½ cup<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Sesame
seeds – a handful<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Oil – for
deep frying<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: #990000;"> Rice Flour </span></b></span><b><span style="color: #990000;">Preparation</span></b><b><span style="color: #990000;">:</span></b></div>
<div class="MsoNormal">
</div>
<ul style="text-align: left;">
<li>Wash and
soak rice for at least 2 hours. Then drain the water and spread in thin cotton
cloth to absorb the excess water for 30 minutes, but moisture should be there.</li>
<li>Grind it in
a mixer in batches to very fine rava consistency. Sieve it and ready to use
immediately.</li>
</ul>
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<br />
<b><span style="color: #990000;">Jaggery
Syrup </span></b><b><span style="color: #990000;">Preparation</span></b><b><span style="color: #990000;">:</span></b><br />
<ul style="text-align: left;">
<li>Powder the
jaggery and add water till it immerse and start heating.</li>
<li>Let it
completely dissolve and strain the impurities and boil again, until we get the thick
consistency of paagu patham.</li>
</ul>
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<ul style="text-align: left;">
<li>To check
the right consistency of adhirsam paagu patham, take one small bowl with little
water and when you pour a spoon of syrup, it should not dissolve.</li>
</ul>
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<div>
<br /></div>
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: #990000;">Method:</span></b><o:p></o:p></span></div>
<div class="MsoNormal">
</div>
<ul style="text-align: left;">
<li>Now mix the
rice flour to the jaggery paagu and knead it well.</li>
</ul>
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<ul style="text-align: left;">
<li>Store this
dough in an airtight container and let it rest for one day.</li>
<li>After a
rest time knead the dough well, divide into equal sized balls and dip in sesame
seed to coat well. Grease some oil in thick plastic sheet or banana leaf, and
then flatten in to thick round circles.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
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<ul style="text-align: left;">
<li>Now
carefully drop into the hot oil, once it rises up flip it and remove from oil
when it turns golden brown on both sides.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxCIYjKuWniLzBUMGJ4wT3Sh7638MAJUDJ4C_uPvrZJHvFxjSx5O1lTMzzRUkbYHfGsBhgW4iXjAk_i5OlWylbk6xErcWXq7WglmPsjwA8-th81-VTN2vCFwzIeKGCdC6t2nl3lKy276s/s1600/IMG_20140620_110645.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxCIYjKuWniLzBUMGJ4wT3Sh7638MAJUDJ4C_uPvrZJHvFxjSx5O1lTMzzRUkbYHfGsBhgW4iXjAk_i5OlWylbk6xErcWXq7WglmPsjwA8-th81-VTN2vCFwzIeKGCdC6t2nl3lKy276s/s1600/IMG_20140620_110645.jpg" height="180" width="220" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG360jeCPHUzuiFQOud87EWGx7cQ3UFICLIvgPj8dgrNMp9qfUI8aXDR7xxsH9nIhAAHXljcMBsga_xv0-rbXu5c3k1pumymmElX-TzpjIDDYuUyW_6Qj4qrzt-8JjNCpkNwZ4QLQJnJs/s1600/IMG_20140620_110656.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjG360jeCPHUzuiFQOud87EWGx7cQ3UFICLIvgPj8dgrNMp9qfUI8aXDR7xxsH9nIhAAHXljcMBsga_xv0-rbXu5c3k1pumymmElX-TzpjIDDYuUyW_6Qj4qrzt-8JjNCpkNwZ4QLQJnJs/s1600/IMG_20140620_110656.jpg" height="180" width="220" /></a></div>
<ul style="text-align: left;">
<li>Press it
using another ladle and remove the excess oil. Repeat the same process for the
rest of the dough.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8BP8-_fij1dhpAqTF8gIIlr6zpdbUILUAAFeBJS_CHRBuYaKUGa4Jx0YcWE_Cu0Js4X_hwyiiCA4IwN1RbfEMNw_BNozLA1MAbUezvTzaxppnOe8v_uTvJlDPMcXkuJkjD2452rxhJXQ/s1600/IMG_20140620_110735.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8BP8-_fij1dhpAqTF8gIIlr6zpdbUILUAAFeBJS_CHRBuYaKUGa4Jx0YcWE_Cu0Js4X_hwyiiCA4IwN1RbfEMNw_BNozLA1MAbUezvTzaxppnOe8v_uTvJlDPMcXkuJkjD2452rxhJXQ/s1600/IMG_20140620_110735.jpg" height="180" width="220" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvbx4fg6gpwd8uDMRSG3_uz7K3A7P0NTs38e-cxCPRWRyVTYV_xzT7WWbnjnHWs9jmByBcaNCnuXp2fSxIgutvk2W1q5P_g1gi-eR2oBV8Zs6-GTPvevbCtREtwN1baqoNb91etStKFLo/s1600/IMG_20140620_113326.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvbx4fg6gpwd8uDMRSG3_uz7K3A7P0NTs38e-cxCPRWRyVTYV_xzT7WWbnjnHWs9jmByBcaNCnuXp2fSxIgutvk2W1q5P_g1gi-eR2oBV8Zs6-GTPvevbCtREtwN1baqoNb91etStKFLo/s1600/IMG_20140620_113326.jpg" height="180" width="220" /></a></div>
<div>
<br /></div>
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: #990000;">Tip:</span></b><o:p></o:p></span></div>
<div class="MsoNormal">
</div>
<ul style="text-align: left;">
<li>Here I
didn't add the cardamom powder, if you want you can add it when making syrup.</li>
<li>You can
omit the step dipping the dough balls in sesame seeds and can add sesame seeds
directly into the rice flour.</li>
<li>If the
dough is very stiff then the adhirsam will become very hard. To </li>
<li>make loose you
can add little water or milk and knead it well and try again.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIDaVeXFaDh6IVPhZjpdjcZCw2d-X6WjUyaxVUL1VKED4L9DjaRRStbfjdx2bcqvFm6crKkVgBV3ipuJ-TebHx0Aahys8Mbe4sfGLLhCPrfhUKXjj4zlS85P7iFtN8loGrGlbBs64zBZg/s1600/IMG_8446.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIDaVeXFaDh6IVPhZjpdjcZCw2d-X6WjUyaxVUL1VKED4L9DjaRRStbfjdx2bcqvFm6crKkVgBV3ipuJ-TebHx0Aahys8Mbe4sfGLLhCPrfhUKXjj4zlS85P7iFtN8loGrGlbBs64zBZg/s1600/IMG_8446.jpg" height="474" width="640" /></a></div>
<ul style="text-align: left;">
<li>If the
dough is very loose then keep in a refrigerator for one day and then try again
it become tight.</li>
<li>The main
part for making adhirasam is consistency of the syrup. Should take at most care
for noticing the correct adhirsam patham otherwise the adhirsam will dissolve
while frying.</li>
<li>The quantity of jaggery syrup may vary depend upon the
rice flour. </li>
</ul>
<br /></div>
Gayathri NGhttp://www.blogger.com/profile/05826322029596649953noreply@blogger.com5tag:blogger.com,1999:blog-7925186683021624049.post-45134718569441943262014-08-03T02:02:00.002-07:002014-08-03T02:02:17.353-07:00Small Onion Pickle / Vengaya Thokku<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMMobs9g4ApDIKiutXuMosUERFFEInvTOPxlDApbU7sSbI6lDtjnID2l9N2OKHCanP_dXjTGHv2EdlVp74RUPXvm6a_pmLHRHs1XlNXCu2QsrO7NkKXHY3EIm43bxkJ8qxaveyJcMIbYw/s1600/IMG_8563.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMMobs9g4ApDIKiutXuMosUERFFEInvTOPxlDApbU7sSbI6lDtjnID2l9N2OKHCanP_dXjTGHv2EdlVp74RUPXvm6a_pmLHRHs1XlNXCu2QsrO7NkKXHY3EIm43bxkJ8qxaveyJcMIbYw/s1600/IMG_8563.jpg" height="478" width="640" /></a></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US">There are
various types of pickle, this small onion pickle has a special space in our
dining. These can be preserved for long time.
Kids too like its blended tastes of sweet, tangy and little spicy which also
increases the appetite.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: #990000;">Ingredients:</span></b><o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Shallots /
Small onions – 1kg<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Tamarind –
1/4 kg<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Jaggery –
150gm<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Red Chili –
75gm<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Salt as
needed<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">For
Tempering:<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Mustard
seeds – 2 tsp<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Curry
leaves few<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Red Chili –
1no<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Gingelly
Oil / Cooking Oil – 150ml<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Asafoetida
/ Hing – 2 tsp<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: #990000;">Method:</span></b><o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="MsoNormal">
</div>
<ul style="text-align: left;">
<li>Peel and
dice shallots into small pieces. Clean and remove seeds from tamarind.</li>
<li>Now in a mixer
add chopped shallots, tamarind, red chilli in batches and grind roughly.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
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<ul style="text-align: left;">
<li>Transfer
this roughly grinded mixture to the grinder, again grind until smooth without
using water, approximately it takes 30 minutes.</li>
</ul>
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<ul style="text-align: left;">
<li>In a kadai
add half (i.e., 75 ml) of the cooking oil and crackle mustard seed and then
drop the curry leaves, hing and red chili.</li>
<li>Next add
grounded onion mixture and cook under medium flame. Keep stirring continuously
for every 5 minutes, by adding rest of the oil in batches until it turns
transparent. (It takes about 30 to 40 minutes)</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
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<ul style="text-align: left;">
<li>When the
oil starts oozing from pickle and tight, switch off the flame and let it cool
down.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
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<div>
<br /></div>
<div>
Transfer to the clean jar or airtight container. Serve with murukku or curd rice.</div>
<div class="separator" style="clear: both; text-align: center;">
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<div>
<br /></div>
<div>
<b><span style="color: #990000;">Tips:</span></b></div>
<div class="MsoNormal">
</div>
<ul style="text-align: left;">
<li>Add the
ingredients in the grinder / blender in parts, because if you add in one goes it
easily get stuck. So I have mentioned 2 steps to follow, first roughly grinded in mixer then I transfer to the grinder.</li>
<li>You can
preserve this pickle about 6 months in a refrigerator.</li>
<li>It is a
multipurpose pickle which goes well with curd rice, roti, murukku, upma etc.., </li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyIu8V5XZFPtojvcMxI59NM4GNLxd5InamZpVg7e7Txj3MN2ImMGBf2xtGf4KKcmtnfwCD6nHLmk-PXt4iPvG-SZi74AYhv_lZJKIc3ZtMvf55q2nOhyhXq5xeiVvXYXiSPrQtbuy4XFk/s1600/IMG_8546.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyIu8V5XZFPtojvcMxI59NM4GNLxd5InamZpVg7e7Txj3MN2ImMGBf2xtGf4KKcmtnfwCD6nHLmk-PXt4iPvG-SZi74AYhv_lZJKIc3ZtMvf55q2nOhyhXq5xeiVvXYXiSPrQtbuy4XFk/s1600/IMG_8546.jpg" height="574" width="640" /></a></div>
</div>
Gayathri NGhttp://www.blogger.com/profile/05826322029596649953noreply@blogger.com3tag:blogger.com,1999:blog-7925186683021624049.post-23957929956764349462014-07-24T08:42:00.002-07:002014-07-24T08:42:15.084-07:00Vazhaipoo / Plantain / Banana flower Paruppu usili<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal">
<span lang="EN-US">Vazhaipoo
is always a special veggie usually we make <b>Vazhaipoo Vadas</b> for all special
occasions. After a long time I prepared this paruppu usili, when my sweet
sister brought Vazhaipoo and best part is that she also helped me with cleaning
process. Vazhaipoo Paruppu Usili goes
well with<b> Mor Kulambu</b> as accompaniment or hot rice with ghee.<o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDvBdj-5F0rP61e1-g_QzJooO5O-b8L7gH9MgdVTItJ9h0Gp6NZRlGZFzntqYtQt1iHpzImUzYdiy4uybDwvo67xDGlplqomqby-DzYLTqP9uV4CTG0mTuN9kBjJq04EzP3dXgoVhu2zk/s1600/IMG_8506.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDvBdj-5F0rP61e1-g_QzJooO5O-b8L7gH9MgdVTItJ9h0Gp6NZRlGZFzntqYtQt1iHpzImUzYdiy4uybDwvo67xDGlplqomqby-DzYLTqP9uV4CTG0mTuN9kBjJq04EzP3dXgoVhu2zk/s1600/IMG_8506.jpg" height="426" width="640" /></a></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: #990000;">Ingredients:</span></b><o:p></o:p></span></div>
<div class="MsoNormal">
Vazhaipoo - 1 small size</div>
<div class="MsoNormal">
<span lang="EN-US">Butter milk
– 1tbsp<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Turmeric
powder- ¼ tsp<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Salt to
taste<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US"><span style="color: #990000;"><b><br /></b></span></span>
<span lang="EN-US"><span style="color: #990000;"><b>To grind:<o:p></o:p></b></span></span></div>
<div class="MsoNormal">
<span lang="EN-US">Toor dhal –
¾ cup<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Jeera –
1tsp<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Red chili –
4 no<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Grated Coconut
– 2 tbsp<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Asafoetida
– 2 pinches<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US"><span style="color: #990000;"><b><br /></b></span></span>
<span lang="EN-US"><span style="color: #990000;"><b>For
tempering:<o:p></o:p></b></span></span></div>
<div class="MsoNormal">
<span lang="EN-US">Oil as
needed<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Mustard
seeds – 1tsp<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Curry
leaves few<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: #990000;">Preparation:<o:p></o:p></span></b></span></div>
<div class="MsoNormal">
</div>
<ul style="text-align: left;">
<li>Wash and
soak toor dal for 2 hours.</li>
<li>Wash, clean
and remove the stamen part with white layer and Collect the bunch of florets.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLio-5EooHEGrkDV9xnKKvKvidVTC0xGVe4BKid4f1exPeiqeKUbn3p7dMojeD5X-UmBLjI2qJEaW00GMU5MYklrbwSDF5IhKGChH27ViJ4LAsh-gDYLsOqfnwWwFlDj4DgkR0mKUwI0Q/s1600/IMG_8494.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLio-5EooHEGrkDV9xnKKvKvidVTC0xGVe4BKid4f1exPeiqeKUbn3p7dMojeD5X-UmBLjI2qJEaW00GMU5MYklrbwSDF5IhKGChH27ViJ4LAsh-gDYLsOqfnwWwFlDj4DgkR0mKUwI0Q/s1600/IMG_8494.jpg" height="220" width="250" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMwBi6i-9UcG-I5Im7gEGsQ347m2Ct-r7JX-7EGMmGA1ELj2JFIsjLgDeUFPQVGuAbVnR5GKASOCO3wQvgkwno0ryvlgNnNH2Jy5JDD7W7rNbOv__CWzbpKH7ViiRnthFg9mzb0_2q1CE/s1600/IMG_8496.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMwBi6i-9UcG-I5Im7gEGsQ347m2Ct-r7JX-7EGMmGA1ELj2JFIsjLgDeUFPQVGuAbVnR5GKASOCO3wQvgkwno0ryvlgNnNH2Jy5JDD7W7rNbOv__CWzbpKH7ViiRnthFg9mzb0_2q1CE/s1600/IMG_8496.jpg" height="220" width="250" /></a></div>
<ul style="text-align: left;">
<li>Immerse these florets in water diluted in buttermilk to avoid
discoloration until use.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSTtGxdUNMBBoksLZxQYi9F2awB8pw_BJhsOAH5ztyJQIw3ul9KtQs651T4X8IfNM7couC9K8TcB05fnhOclCvFZliaCdWMQWhxyr58f_yFJeFOtJWs0Qjte_sXeil7BukP_j27vHMZOg/s1600/IMG_8493.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSTtGxdUNMBBoksLZxQYi9F2awB8pw_BJhsOAH5ztyJQIw3ul9KtQs651T4X8IfNM7couC9K8TcB05fnhOclCvFZliaCdWMQWhxyr58f_yFJeFOtJWs0Qjte_sXeil7BukP_j27vHMZOg/s1600/IMG_8493.jpg" height="220" width="250" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLVhAb26JkCM70qP1hBiZm2y2RKUQPXEwWIsmHR06JyeP-kzV5WXeu_vpo64nNjMCweTL8MhGBnt1yoTWN3vNjXoUk35K-g0XY1sxSZGBOocszih7D6Jm7tkeNguWkvXopOX0xrgluft0/s1600/IMG_8504.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLVhAb26JkCM70qP1hBiZm2y2RKUQPXEwWIsmHR06JyeP-kzV5WXeu_vpo64nNjMCweTL8MhGBnt1yoTWN3vNjXoUk35K-g0XY1sxSZGBOocszih7D6Jm7tkeNguWkvXopOX0xrgluft0/s1600/IMG_8504.jpg" height="220" width="250" /></a></div>
<ul style="text-align: left;">
<li>Now grind the soaked toor dal into coarsely along with the items given under “to grind” section.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0pa6WCnVkEU4onxilK_owTMZ1uW3isITvPLEeb-U5MhseFHgRvKn0ELASrnZE5hbSQYzVpp3X3fToKLhCF7IN1eq0s-Tqwxe98GhK5BU1g1i8jaM1XXEfFG5lm98BN80w4ggKDC6583c/s1600/IMG_8498.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0pa6WCnVkEU4onxilK_owTMZ1uW3isITvPLEeb-U5MhseFHgRvKn0ELASrnZE5hbSQYzVpp3X3fToKLhCF7IN1eq0s-Tqwxe98GhK5BU1g1i8jaM1XXEfFG5lm98BN80w4ggKDC6583c/s1600/IMG_8498.jpg" height="220" width="250" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggRb0pNneA7tkPY01A2PF0XGIKiVnR_GXKZLdC3sCjegTCVAV_8eqQx2OTQaUaKoYEemLTKzKdcuVAQgYxu-_uH4vS4XCzPtlaZyAJIunYpr4XzUOKwZsICBdfZh49Wxp21t8GF3quh44/s1600/IMG_8499.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggRb0pNneA7tkPY01A2PF0XGIKiVnR_GXKZLdC3sCjegTCVAV_8eqQx2OTQaUaKoYEemLTKzKdcuVAQgYxu-_uH4vS4XCzPtlaZyAJIunYpr4XzUOKwZsICBdfZh49Wxp21t8GF3quh44/s1600/IMG_8499.jpg" height="220" width="250" /></a></div>
<ul style="text-align: left;">
<li>Make small balls
of this toor dal mixture and place them in some greased oil idli plate or plain
plate.</li>
<li>In a
pressure cooker keep toor dal balls and collect the plantain florets from
water and chop them nicely, place both in separate plates and steam for 15 minutes.</li>
<li>Crumble the
pressure cooked dal with your hands or using a blender.</li>
<li> In a non stick pan add oil and temper with the
given items and saute the steamed plantain flower for 2 minutes.</li>
<li>Then add
the crumbled dhal mixture. Cover and cook for few minutes until it gets soft.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTopKbF_bNn356TDylgCITt_D-rH4-8Y0ltUdN5IIfrv0-zRY6kxuyzm-TXXXlal-NQsK9uLZ_u4CEZ0Z9jVJ-LiWdeejY9xpS7v4sIDDeqqIWTB7GsJ5kIw52WPOOch-_ZLKQNKcWrrI/s1600/IMG_20140716_133646.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTopKbF_bNn356TDylgCITt_D-rH4-8Y0ltUdN5IIfrv0-zRY6kxuyzm-TXXXlal-NQsK9uLZ_u4CEZ0Z9jVJ-LiWdeejY9xpS7v4sIDDeqqIWTB7GsJ5kIw52WPOOch-_ZLKQNKcWrrI/s1600/IMG_20140716_133646.jpg" height="220" width="250" /></a>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK7BJ6R-gVY6rQQ7AebjeTnX14aasH_N8bW0AFMnsgz9XQmyneSC-EIojVkTbA-C_YTM0YjSM5_SCmqvk-KvKAeCqByMp-6jCmh5sj7kxmFNGYQD-mrRmdm5-G0QbaaA8SFuUdNiHPG-c/s1600/IMG_20140716_133835.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgK7BJ6R-gVY6rQQ7AebjeTnX14aasH_N8bW0AFMnsgz9XQmyneSC-EIojVkTbA-C_YTM0YjSM5_SCmqvk-KvKAeCqByMp-6jCmh5sj7kxmFNGYQD-mrRmdm5-G0QbaaA8SFuUdNiHPG-c/s1600/IMG_20140716_133835.jpg" height="220" width="250" /></a></div>
<ul style="text-align: left;">
<li>Now adjust
the salt and switch it off.</li>
</ul>
<div>
Serve hot rice with ghee or <b><a href="http://g3foodspot.blogspot.sg/2014/06/mor-kulambu-more-kuzhambu.html" target="_blank">Mor Kulambu</a></b>. </div>
<div>
Also check out my earlier post <b><a href="http://g3foodspot.blogspot.sg/2012/06/vazhaipoo-vadai-banana-flower-vadai.html" target="_blank">Vazhaipoo Vada.</a></b></div>
<div>
<br /></div>
<div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUZKrWlJnxKSeqDRPZegKWKx2v8zp_imgAN6LhWLGRDxBv2UhpM9PYH-axHZ6_zmQxh461B_fDIzC1gDOqJ951stQoeFklMVsGwWdkupGns2q0uL_npSEicRcWA_d-ylqn4PXBtXihUsc/s1600/IMG_8511.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUZKrWlJnxKSeqDRPZegKWKx2v8zp_imgAN6LhWLGRDxBv2UhpM9PYH-axHZ6_zmQxh461B_fDIzC1gDOqJ951stQoeFklMVsGwWdkupGns2q0uL_npSEicRcWA_d-ylqn4PXBtXihUsc/s1600/IMG_8511.jpg" height="640" width="426" /></a></div>
<br /><span id="goog_1706383750"></span></div>
<div class="MsoNormal">
<span lang="EN-US"><span style="color: #990000;"><b>Tip:<o:p></o:p></b></span></span></div>
<div class="MsoNormal">
</div>
<ul style="text-align: left;">
<li>To save
time and to enjoy the cooking this dish, you could clean the vazhaipoo the
previous day and refrigerated them in plastic or Ziploc cover.</li>
<li>Apply some
sesame oil in your hands before cleaning the plantain flower, this prevents
stickiness and nails turning black.</li>
<li>You could
use cluster beans instead of plantain flower, it also taste good.</li>
</ul>
<br />
<div class="MsoNormal">
<span lang="EN-US">
</span></div>
</div>
Gayathri NGhttp://www.blogger.com/profile/05826322029596649953noreply@blogger.com0tag:blogger.com,1999:blog-7925186683021624049.post-55233945056758482362014-07-01T08:44:00.002-07:002014-07-01T08:44:18.475-07:00AVOCADO | BUTTER FRUIT SMOOTHIE<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal">
<span lang="EN-US">Avocado fruit
has amazing health benefits also contains high levels of anti oxidants like
vitamin –E, vitamin-C, folate and potassium. Due to high amount of calories it
could be consumed in morning with breakfast.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxyQdbKkZ4dOoO4wVY-jsPjC0GpAoJ3DFNhDAhiTdsUo6yAyzL_F9M5Ahjs39gzMRclR9el9Qj5rHtd8cuq84ya3LJTGMtD1zM1O6tCNVW3rsHiEKnzgowWTb4IJtqqa2fgmfUMIU7b0A/s1600/IMG_8393.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxyQdbKkZ4dOoO4wVY-jsPjC0GpAoJ3DFNhDAhiTdsUo6yAyzL_F9M5Ahjs39gzMRclR9el9Qj5rHtd8cuq84ya3LJTGMtD1zM1O6tCNVW3rsHiEKnzgowWTb4IJtqqa2fgmfUMIU7b0A/s1600/IMG_8393.jpg" height="444" width="640" /></a></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: #cc0000;">Ingredients:</span></b><o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Avocado –
1no<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Milk – 1cup<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Water – ¼
cup<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Sugar as
needed<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Ice cubes
few<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US"><span style="color: #cc0000;"><b>Method:<o:p></o:p></b></span></span></div>
<div class="MsoNormal">
</div>
<ul style="text-align: left;">
<li>Slice and
Scoop out the flesh and blend to smooth with the other ingredients and pour into
a glass.</li>
</ul>
<br />
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2hhu-sTvLsV37d8xZ2RyDOYqZ1Mt2q-7cPXPFsgLY5eL_1BisvwI-XgNve_ZP0dDbbBoED1vP3MMrPeiaslhniNTKvPfM7ukh9srRX7tCHvl6_H38VgFwMIXuELR6CqdhXymXncyefGw/s1600/IMG_8383.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2hhu-sTvLsV37d8xZ2RyDOYqZ1Mt2q-7cPXPFsgLY5eL_1BisvwI-XgNve_ZP0dDbbBoED1vP3MMrPeiaslhniNTKvPfM7ukh9srRX7tCHvl6_H38VgFwMIXuELR6CqdhXymXncyefGw/s1600/IMG_8383.jpg" height="190" width="250" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWfvDrgpMaIxG1gGJj7pgKS40eBfmABgCFqFh2FKX2mUl9DhNMPVOEr7NnU50YFgIm-jQZJdT4nCMghSpsf9lQ7EN0hRUXt5n2CCxxLUz7hQ7gYjsMdpSg0AiWbeV6UakgkbUuehSY97A/s1600/IMG_8391.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWfvDrgpMaIxG1gGJj7pgKS40eBfmABgCFqFh2FKX2mUl9DhNMPVOEr7NnU50YFgIm-jQZJdT4nCMghSpsf9lQ7EN0hRUXt5n2CCxxLUz7hQ7gYjsMdpSg0AiWbeV6UakgkbUuehSY97A/s1600/IMG_8391.jpg" height="190" width="250" /></a></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
Serve immediately.</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLFL7AXppmQ0SEE91GOp6bARo-5JqeCHxXKkxaFQunQREilA4WBZgNnJvU3fzQEs_N1SvDkP0_SXQPVsDVHobzu4C5hZruge1_PexMxLuzBunvSVvHmwwVnFwt_yP64HD02RpXzyAFpgE/s1600/IMG_8396.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLFL7AXppmQ0SEE91GOp6bARo-5JqeCHxXKkxaFQunQREilA4WBZgNnJvU3fzQEs_N1SvDkP0_SXQPVsDVHobzu4C5hZruge1_PexMxLuzBunvSVvHmwwVnFwt_yP64HD02RpXzyAFpgE/s1600/IMG_8396.jpg" height="640" width="456" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US"><span style="color: #cc0000;"><b>Note:<o:p></o:p></b></span></span></div>
<div class="MsoNormal">
</div>
<ul style="text-align: left;">
<li>If the
consistency is too thick, add extra milk and sugar to dilute per your taste.</li>
<li>While
serving you could add few drops of lemon juice.</li>
</ul>
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Gayathri NGhttp://www.blogger.com/profile/05826322029596649953noreply@blogger.com5tag:blogger.com,1999:blog-7925186683021624049.post-61100038330593024722014-06-25T03:33:00.001-07:002014-06-25T03:33:32.348-07:00Mor Kulambu | More Kuzhambu <div dir="ltr" style="text-align: left;" trbidi="on">
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<b><span lang="EN-US">Mor
kuzhambu</span></b><span lang="EN-US"> is very
light and easily digested recipe. It tastes good with <b>any spicy fries</b>,
here I have used <b>Spicy Potato fries</b> as it complements well. For Mor
Kuzhambu any <b>choice of veggies</b> could also be used, here I have used <b>ash
gourd</b> for its bland taste and also it easily absorbs the flavor and spices.
<o:p></o:p></span></div>
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<span lang="EN-US"><b><span style="color: #990000;">Ingredients:</span></b><o:p></o:p></span></div>
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Ash gourd / White pumpkin –
1cup</div>
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<span lang="EN-US">Sour curd –
1 & 1/2 cup<o:p></o:p></span></div>
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<span lang="EN-US">Water – ½
cup<o:p></o:p></span></div>
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Salt to
taste</div>
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<span lang="EN-US">Coriander
leaves for garnishing<o:p></o:p></span></div>
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<span lang="EN-US"><b><span style="color: #990000;"><br /></span></b></span></div>
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<span lang="EN-US"><b><span style="color: #990000;">To Grind:</span></b><o:p></o:p></span></div>
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<span lang="EN-US">Grated Coconut
– 1tbsp<o:p></o:p></span></div>
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<span lang="EN-US">Red Chili –
3nos<o:p></o:p></span></div>
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<span lang="EN-US">Jeera – ½
tsp<o:p></o:p></span></div>
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<span lang="EN-US">Turmeric powder – ¼ tsp</span></div>
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<span lang="EN-US">Hing – 2
pinch<o:p></o:p></span></div>
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<span lang="EN-US">Roasted
gram – 2 tsp<o:p></o:p></span></div>
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<span lang="EN-US">Garlic pods
– 3no<o:p></o:p></span></div>
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<span lang="EN-US"><b><span style="color: #990000;">For tempering:</span></b><o:p></o:p></span></div>
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<span lang="EN-US">Oil – 2 tsp<o:p></o:p></span></div>
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<span lang="EN-US">Mustard
seeds – ½ tsp<o:p></o:p></span></div>
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<span lang="EN-US">Curry
leaves a spring<o:p></o:p></span></div>
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<b><span style="color: #990000;">Method:</span></b></div>
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<br />
<ul style="text-align: left;">
<li>Deseed and
chop the veggie into medium size and keep aside.</li>
</ul>
</div>
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<ul style="text-align: left;">
<li>Beat the curd
using a whisk or mixer properly.</li>
</ul>
</div>
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<br />
<ul style="text-align: left;">
<li>Make a
smooth paste of items given under “to grind” section.</li>
</ul>
</div>
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<ul style="text-align: left;">
<li>Now add
this grounded paste to the beaten curd and add water along with salt and hing. Mix it thoroughly.</li>
<li>Keep in a low
flame, when it ready to starts boiling add the chopped veggie and boil it for two minutes.</li>
</ul>
</div>
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<br />
<ul style="text-align: left;">
<li>Temper with
the listed items under “Temper Section” and garnish with coriander leaves.</li>
</ul>
</div>
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Serve hot with
Rice.</div>
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<b><span style="color: #990000;"><br /></span></b>
<b><span style="color: #990000;">Note:</span></b></div>
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<ul style="text-align: left;">
<li>Ash gourd cooks
very easily & quickly so no need to cook separately.</li>
<li>This recipe
could surely be included in weight loss diet as the veggies used are almost 95%
of water content.</li>
<li>Ash Gourd
could be replaced with choice of your favorite veggie, may be with ladies
finger, white channa or chow- chow.</li>
<li>Instead of
Red Chilly you could try with Green Chilly to. But the Red Chilly gives you a
rich look.</li>
</ul>
</div>
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Gayathri NGhttp://www.blogger.com/profile/05826322029596649953noreply@blogger.com1tag:blogger.com,1999:blog-7925186683021624049.post-81005049648228002752014-06-19T02:54:00.000-07:002014-06-27T08:14:04.454-07:00Paneer Butter Masala<div dir="ltr" style="text-align: left;" trbidi="on">
<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal">
<span lang="EN-US">I am big
fan of paneer and can have it any form. I am sure all would love panner which
is protein rich and high in calories. Paneer butter masala is really rich &
delicious gravy well accompanied with roti, naan, phulkas and pulao.<o:p></o:p></span></div>
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<span lang="EN-US"><br /></span></div>
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<span lang="EN-US"><span style="color: #cc0000;"><b>Ingredients:</b><o:p></o:p></span></span></div>
<div class="MsoNormal">
Paneer
cubes – 200 gm</div>
<div class="MsoNormal">
<span lang="EN-US">Red chilly
powder – 1tsp<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Coriander
powder – 2 tsp<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Garam
masala powder – ½ tsp<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Milk – ¼
cup<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Kasuri methi
- 1tsp<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Almond –
8no<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Sugar –
1/2 tsp<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Salt to
taste<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Oil as needed</span></div>
<div class="MsoNormal">
Butter –
1tbsp</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span lang="EN-US"><span style="color: #cc0000;"><b>To Roast
& Grind:</b><o:p></o:p></span></span></div>
<div class="MsoNormal">
Tomato –
2no</div>
<div class="MsoNormal">
<span lang="EN-US">Onion – 2no<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Green
chilly – 1no<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Cinnamon –
1”inch<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Cloves –
2no<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Ginger – 1”<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Garlic pods
– 4no<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Oil – 2 tsp<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
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<br /></div>
<div class="MsoNormal">
<span lang="EN-US"><span style="color: #cc0000;"><b>Method:</b><o:p></o:p></span></span></div>
<div class="MsoNormal">
</div>
<ul style="text-align: left;">
<li>In a pan
heat oil and fry the paneer cubes till it turns golden brown. Remove from heat
and immersed in warm water to maintain its softness.</li>
<li>Soak almonds
in warm milk for 30 minutes and peel out the skin then grind into smooth paste
and set aside.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
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</div>
<ul style="text-align: left;">
<li>Heat oil in
a pan and add the items listed under roast & grind section. Fry the mix for
about 5 minutes and grind the fried mix to smooth paste.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
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<ul style="text-align: left;">
<li>Heat oil in
a separate pan and take the smooth paste created from the previous step and fry
well until the raw smell goes off.</li>
<li>Now add
garam masala, red chilly and coriander powder, salt and sugar and continue
frying for 5 minute.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
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<ul style="text-align: left;">
<li>Add almond
paste and crushed kasuri methi.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
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<ul style="text-align: left;">
<li>Now add a
cup of water and cook well till the oil separates.</li>
<li>When the
mixture becomes thick add milk and fried paneer immersed in water. Keep in
medium flame and cook for 2 minutes.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
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<div>
<br /></div>
<ul style="text-align: left;">
<li>At last add
a tbsp of butter. Garnish with coriander leaves and serve hot with Roti or Naan.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0E__13jCaoHdJbLe8Yzai4-FWTZCHrte6wgSFaqcYwRvcHmssTxM58IAvTrD1dY0NcZsiKJtQl8QqnlFMXGteiR8Cx4N8YY9D109Kbh5HDTKewHdVZKbY3B1dW7wWH34k0FTV0mT-1S4/s1600/IMG_8341.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0E__13jCaoHdJbLe8Yzai4-FWTZCHrte6wgSFaqcYwRvcHmssTxM58IAvTrD1dY0NcZsiKJtQl8QqnlFMXGteiR8Cx4N8YY9D109Kbh5HDTKewHdVZKbY3B1dW7wWH34k0FTV0mT-1S4/s1600/IMG_8341.jpg" height="225" width="400" /></a></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="color: #cc0000;"><b>Note:</b></span></div>
<div class="MsoNormal">
</div>
<ul style="text-align: left;">
<li>Oil could
be substituted with butter for a rich and tasty masala.</li>
<li>No almonds
in store, no worries, you could get the same taste with cashew nuts, which will
also give the same richness.</li>
<li>Instead of
milk you could use Fresh Cream for garnishing. But remember to do an extra
round of workout to burn out the cals.</li>
</ul>
<br /></div>
Gayathri NGhttp://www.blogger.com/profile/05826322029596649953noreply@blogger.com2tag:blogger.com,1999:blog-7925186683021624049.post-19262336301460849742014-06-13T08:29:00.002-07:002014-06-13T09:16:35.485-07:00Rava Kitchadi<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal">
<span lang="EN-US">Rava Kitchadi
is one of the easiest recipe to prepare, I personally like because of its soft
texture and flavor of ghee. When there is perfect side dish like coconut
chutney, kitchadi becomes more delicious. Also best alternative to usual upma.<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
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<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<b><span style="color: red;">Ingredients:</span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US">Rava / Sooji – 1 cup<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US">Semiya / Vermicelli – 1/2 cup<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US">Onion – 1 no<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US">Tomato – 1no<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US">Carrot – 1no (finely chopped)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US">Beans – 8no (finely chopped)<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US">Green chilly – 4 no<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US">Water – 3 cup<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US">Turmeric powder – ¼ tsp<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US">Salt to taste<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US">Ghee –1 tbsp<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US"><b><span style="color: red;">To Temper:</span></b><o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US">Oil –2 tbsp<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US">Mustard Seeds – ½ tsp<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US">Urad Dhal – 1 tsp<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US">Channa Dhal – 1 tsp<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US">Cashews few<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US">Curry leaves few<o:p></o:p></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br /></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<span lang="EN-US"><b><span style="color: red;">Method:</span></b></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<br />
<ul style="text-align: left;">
<li>Heat oil in kadai, add the ingredients
listed under temper section.</li>
<li>When the mustard seed starts splutters
add onion, green chilly. Fry until onion becomes soft and then add tomato. Sauté
until tomato become mushy.</li>
<li>Add the chopped veggies and sauté
for one minute. </li>
</ul>
</div>
<div class="separator" style="clear: both; text-align: center;">
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<br />
<br />
<ul style="text-align: left;">
<li>Now add water 3 cup and when it
starts boiling, add salt & turmeric powder.</li>
</ul>
<br />
<div class="separator" style="clear: both; text-align: center;">
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<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<ul style="text-align: left;">
<li> Keep the flame low and add the semiya first
after one minute mix slowly with sooji. Keep stirring continuously without forming
any lumps.</li>
</ul>
</div>
<div class="separator" style="clear: both; text-align: center;">
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<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<ul style="text-align: left;">
<li>Cook in low flame till the rava gets
cooked and soft.</li>
<li>Finally add some ghee and mix well.</li>
<li>Serve hot with coconut chutney.</li>
</ul>
</div>
<div class="separator" style="clear: both; text-align: center;">
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<span lang="EN-US"><br /></span></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<b><span style="color: red;">Note:</span></b></div>
<div class="MsoNormal" style="margin-bottom: .0001pt; margin-bottom: 0cm;">
<ul style="text-align: left;">
<li>Dry roast the rava / sooji to light
golden brown color and use it works best.</li>
<li>Don't cook veggie too soft. Could also
use veggies like potatoes, fresh peas.</li>
<li>Don't avoid adding ghee, it gives nice
flavor and it last long.</li>
<li>Kitchadi could also be made without semiya
/ Vermicelli. But reduce the water by 2 cups. I personally like kitchadi with
both semiya & sooji.</li>
</ul>
</div>
<div class="separator" style="clear: both; text-align: center;">
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<br /></div>
Gayathri NGhttp://www.blogger.com/profile/05826322029596649953noreply@blogger.com2tag:blogger.com,1999:blog-7925186683021624049.post-23069260734390596292014-06-05T02:56:00.000-07:002014-06-05T02:56:22.478-07:00Rice Roti | With Leftover Rice<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal">
<span lang="EN-US">It is
common that, nobody can keep exact quantity of rice for meal, most of the time
rice gets in excess, with which you could prepare Roti as explained below. It
also tastes different and unique. I bet everybody will like it and especially Kids
might like it more. No special side dish is needed for this Roti, as it is Rice
Roti is bit spicy.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: red;"><br /></span></b></span></div>
<div class="separator" style="clear: both; text-align: center;">
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<span lang="EN-US"><b><span style="color: red;"><br /></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: red;"><br /></span></b></span></div>
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: red;">Ingredients:</span></b><o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US">Leftover
cooked Rice<b> - </b>2 cup<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Rice flour –
2 tbsp<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Onion – 2no<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Green chili
paste for taste<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Salt to
taste<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Coriander
leaves few<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Curry
leaves few<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US">Oil<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US"><b><span style="color: red;">Method:</span></b></span></div>
<div class="MsoNormal">
<br />
<ul style="text-align: left;">
<li>In a bowl
add leftover cooked rice and salt and mash it well.</li>
<li>To this add
chopped onions, green chilli paste, chopped curry leaves & coriander leaves
and mix well.</li>
</ul>
</div>
<div class="separator" style="clear: both; text-align: center;">
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</div>
<div class="MsoNormal">
<br />
<ul style="text-align: left;">
<li>Now add
rice flour and again mix it well and check salt and make the mixture as soft
dough.</li>
</ul>
</div>
<div class="separator" style="clear: both; text-align: center;">
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<div class="MsoNormal">
<br />
<ul style="text-align: left;">
<li>Take a
banana leaf and grease some oil and now make one big size ball and apply some
oil in your hands and flatten dough into circle shape.</li>
</ul>
</div>
<div class="separator" style="clear: both; text-align: center;">
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<div class="MsoNormal">
<br />
<ul style="text-align: left;">
<li>Heat tawa
and cook well till it turns golden brown, roast and crispy at the corners on
both sides.</li>
</ul>
</div>
<div class="MsoNormal">
<span lang="EN-US"><b>Serve Hot!!</b><o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
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<div class="MsoNormal">
<span lang="EN-US"><br /></span></div>
<div class="MsoNormal">
<b><span style="color: red;">Note:</span></b></div>
<div class="MsoNormal">
<br />
<ul style="text-align: left;">
<li>To make it
more crispy add more rice flour to the mixture.</li>
<li>Don’t
forget to mash the cooked rice separately and then add the other ingredients to
make soft dough.</li>
<li>To make it
more appealing, you could also add some graded carrot & coconut.</li>
</ul>
</div>
</div>
Gayathri NGhttp://www.blogger.com/profile/05826322029596649953noreply@blogger.com4tag:blogger.com,1999:blog-7925186683021624049.post-60864227440816127132014-05-28T09:20:00.001-07:002014-05-28T09:20:18.933-07:00Vazhakkai Varuval / Raw Banana Fry / Plantain Fry<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "Arial Narrow","sans-serif"; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-fareast-font-family: "Arial Unicode MS";">Vazhakkai Fry a spicy and crispy sides, suites with
all kind of south Indian dishes. I make this often at home. This could also make
a snack too. Especially kids will like it. Try n Enjoy It…..<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "Arial Narrow","sans-serif"; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-fareast-font-family: "Arial Unicode MS";"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
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<div class="MsoNormal">
<span lang="EN-US" style="font-family: "Arial Narrow","sans-serif"; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-fareast-font-family: "Arial Unicode MS";"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "Arial Narrow","sans-serif"; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-fareast-font-family: "Arial Unicode MS";"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "Arial Narrow","sans-serif"; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-fareast-font-family: "Arial Unicode MS";"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "Arial Narrow","sans-serif"; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-fareast-font-family: "Arial Unicode MS";"><b><span style="color: red;">Ingredients:</span></b><o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "Arial Narrow","sans-serif"; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-fareast-font-family: "Arial Unicode MS";"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "Arial Narrow","sans-serif"; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-fareast-font-family: "Arial Unicode MS";">Vazhakkai /Raw Banana – 2no<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "Arial Narrow","sans-serif"; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-fareast-font-family: "Arial Unicode MS";">Chili powder – 1tsp<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "Arial Narrow","sans-serif"; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-fareast-font-family: "Arial Unicode MS";">Turmeric Powder – 1/4 tsp<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "Arial Narrow","sans-serif"; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-fareast-font-family: "Arial Unicode MS";">Garam Masala Powder – 1/2 tsp<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "Arial Narrow","sans-serif"; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-fareast-font-family: "Arial Unicode MS";">Rice Flour- 2 tbsp<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "Arial Narrow","sans-serif"; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-fareast-font-family: "Arial Unicode MS";">Salt to taste<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "Arial Narrow","sans-serif"; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-fareast-font-family: "Arial Unicode MS";">Oil as required<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "Arial Narrow","sans-serif"; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-fareast-font-family: "Arial Unicode MS";"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "Arial Narrow","sans-serif"; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-fareast-font-family: "Arial Unicode MS";"><b><span style="color: red;">Method:</span></b><o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "Arial Narrow","sans-serif"; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-fareast-font-family: "Arial Unicode MS";"><br /></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "Arial Narrow","sans-serif"; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-fareast-font-family: "Arial Unicode MS";">Wash and Peel the skin of Raw Banana and cut into thin
slices.<o:p></o:p></span></div>
<div class="MsoNormal">
<span lang="EN-US" style="font-family: "Arial Narrow","sans-serif"; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-fareast-font-family: "Arial Unicode MS";">Add chilly powder, turmeric powder, garam masala, rice
flour & salt to the sliced raw banana and mix well adding little water to
bind well.<o:p></o:p></span></div>
<div class="separator" style="clear: both; text-align: center;">
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<div class="MsoNormal">
<span lang="EN-US" style="font-family: "Arial Narrow","sans-serif"; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-fareast-font-family: "Arial Unicode MS";"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: 'Arial Narrow', sans-serif;">Keep coated slices in fridge for 30 minutes and marinate
it.</span></div>
<div class="MsoNormal">
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<span lang="EN-US" style="font-family: "Arial Narrow","sans-serif";">In a non stick tawa drizzle oil and place the marinated raw banana slices and cook on both sides until it turns to golden yellow color.<o:p></o:p></span><br />
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<span lang="EN-US" style="font-family: "Arial Narrow","sans-serif"; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-fareast-font-family: "Arial Unicode MS";"><br /></span>
<span lang="EN-US" style="font-family: "Arial Narrow","sans-serif"; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-fareast-font-family: "Arial Unicode MS";"><br /></span></div>
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<span lang="EN-US" style="font-family: "Arial Narrow","sans-serif"; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-fareast-font-family: "Arial Unicode MS";"><b><span style="color: red;">Note:</span></b><o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "Arial Narrow","sans-serif"; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-fareast-font-family: "Arial Unicode MS";"><br /></span></div>
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<span lang="EN-US" style="font-family: "Arial Narrow","sans-serif"; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-fareast-font-family: "Arial Unicode MS";">Also add sambar powder and ginger garlic paste to
vazhakkai while marinating, it adds nice flavor.<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "Arial Narrow","sans-serif"; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-fareast-font-family: "Arial Unicode MS";">Cook on medium flame to get crispy and avoid burning.<o:p></o:p></span></div>
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Gayathri NGhttp://www.blogger.com/profile/05826322029596649953noreply@blogger.com1tag:blogger.com,1999:blog-7925186683021624049.post-32605864376728853062014-05-21T09:26:00.001-07:002014-05-21T09:26:16.501-07:00Kesar Sweet Lassi | Summer Special Recipes<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: inherit;">Lassi
tastes good, smooth and creamy flavored with the good blend of cardamom and
sugar, apt and good relish for this hot summer. Prepared It Very easier and fast, with base
ingredients.</span></div>
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<span lang="EN-US"><span style="font-family: inherit;"><b><span style="color: red;">Ingredients:</span></b><o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: inherit;">Fresh thick
Curd / Yogurt – 1 cup (chilled)<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: inherit;">Sugar – 1
tbsp<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: inherit;">Salt - a
pinch<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: inherit;">Cardamom
Powder – 1 tsp<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: inherit;">Saffron
strands few<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: inherit;">Chilled Water
– ¼ cup<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: inherit;">Warm Milk –
1 tbsp<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: inherit;">Ice Cubes few
(optional)<o:p></o:p></span></span></div>
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<span lang="EN-US"><span style="font-family: inherit;"><span style="color: red;"><b>Method:</b></span><o:p></o:p></span></span></div>
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<ul style="text-align: left;">
<li><span style="font-family: inherit;">Soak the
saffron in warm milk and crush it well.</span></li>
<li><span style="font-family: inherit;">Add Curd,
Water, Sugar, Cardamom powder, saffron & Ice cubes in a blender until
smooth and frothy.</span></li>
</ul>
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<span lang="EN-US"><span style="font-family: inherit;">Pour into
the glasses and Serve Chilled.<o:p></o:p></span></span><br />
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<span lang="EN-US"><b><span style="color: red;">Note:</span></b><o:p></o:p></span></div>
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<ul style="text-align: left;">
<li>Don’t add
more ice cubes and then the lassi will get diluted.</li>
<li>To get thin
consistency adds little milk while blending.</li>
</ul>
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Gayathri NGhttp://www.blogger.com/profile/05826322029596649953noreply@blogger.com2tag:blogger.com,1999:blog-7925186683021624049.post-67946848927862752102014-05-16T02:32:00.001-07:002014-05-19T09:59:25.530-07:00Badam / Almond Halwa<div dir="ltr" style="text-align: left;" trbidi="on">
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<span lang="EN-US" style="font-family: "Arial Narrow","sans-serif"; mso-ansi-language: EN-US;">When I came across my pantry I notice a pack full of Badam,
laying there for several days. All would agree that just munching handful of almonds is simply delicious and nutritious. </span><span style="font-family: 'Arial Narrow', sans-serif;">My husband just loves almonds and anything made out of almonds.</span><span style="font-family: 'Arial Narrow', sans-serif;"> To make it
more interesting, I decided to make use of it and do some dessert.</span></div>
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<span lang="EN-US" style="font-family: "Arial Narrow","sans-serif"; mso-ansi-language: EN-US;">Coming to the recipe….<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "Arial Narrow","sans-serif"; mso-ansi-language: EN-US;"><br /></span></div>
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<span lang="EN-US" style="font-family: "Arial Narrow","sans-serif"; mso-ansi-language: EN-US;"><b><span style="color: red;">Ingredients:</span></b><o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "Arial Narrow","sans-serif"; mso-ansi-language: EN-US;"><br /></span></div>
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<span lang="EN-US" style="font-family: "Arial Narrow","sans-serif"; mso-ansi-language: EN-US;">Badam / Almond – ½ cup<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "Arial Narrow","sans-serif"; mso-ansi-language: EN-US;">Milk – 1 cup<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "Arial Narrow","sans-serif"; mso-ansi-language: EN-US;">Ghee – 3 tablespoon<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "Arial Narrow","sans-serif"; mso-ansi-language: EN-US;">Sugar – ½ cup<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "Arial Narrow","sans-serif"; mso-ansi-language: EN-US;">Water – ½ cup<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "Arial Narrow","sans-serif"; mso-ansi-language: EN-US;">Yellow food color – a pinch<o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "Arial Narrow","sans-serif"; mso-ansi-language: EN-US;">Saffron strands few<o:p></o:p></span><br />
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<span lang="EN-US" style="font-family: "Arial Narrow","sans-serif"; mso-ansi-language: EN-US;"><br /></span></div>
<span lang="EN-US" style="font-family: "Arial Narrow","sans-serif"; mso-ansi-language: EN-US;"><br /></span>
<b style="color: red; font-family: 'Arial Narrow', sans-serif;">Method:</b></div>
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<ul style="text-align: left;">
<li><span style="font-family: 'Arial Narrow', sans-serif;">Soak Badam / Almonds in water for 4 hours and peel the
skin.</span></li>
</ul>
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<ul style="text-align: left;">
<li><span style="font-family: 'Arial Narrow', sans-serif;">In a 2 tbsp of warm milk add saffron strands.</span></li>
<li><span style="font-family: 'Arial Narrow', sans-serif;">Then grind it to a coarse paste by using milk.</span></li>
<li><span style="font-family: 'Arial Narrow', sans-serif;">Make sugar syrup of one string consistency, in a thick
bottom kadai by adding sugar & water, hardly will take 5 minutes to prepare.</span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4yWHzeL47C4DukIrE8Y144UbfMMR3b5h_C5DeSGKgM_UsLdF_p6Wv01ylKnDdiR4UOfeBd3IWmwuAK1vnQiv8iU-PR7w-i1Kd8ocoUhBjtLslGce4B6YXQXQNJ_ll5cf-k0xtmAQ4H_4/s1600/IMG_20140511_100929.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4yWHzeL47C4DukIrE8Y144UbfMMR3b5h_C5DeSGKgM_UsLdF_p6Wv01ylKnDdiR4UOfeBd3IWmwuAK1vnQiv8iU-PR7w-i1Kd8ocoUhBjtLslGce4B6YXQXQNJ_ll5cf-k0xtmAQ4H_4/s1600/IMG_20140511_100929.jpg" height="180" width="220" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8Xvh-9fgrPHcrouRIu68qkGGJf8YGbJwhmYRqv_uBmMGbiWStrGNVnYPmG5RfifPMSGURBN-U84_W5d5xoXpwb6U0zh4uK6DPL9DXUEgoJGj8rHWkQmlHiMgNqrLCkfsmEnU5UhdKs8k/s1600/IMG_20140511_101957.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8Xvh-9fgrPHcrouRIu68qkGGJf8YGbJwhmYRqv_uBmMGbiWStrGNVnYPmG5RfifPMSGURBN-U84_W5d5xoXpwb6U0zh4uK6DPL9DXUEgoJGj8rHWkQmlHiMgNqrLCkfsmEnU5UhdKs8k/s1600/IMG_20140511_101957.jpg" height="180" width="220" /></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: 'Arial Narrow', sans-serif;">Add the coarse Badam / Almonds mixture to the sugar
syrup, keep stirring without forming lumps.</span></li>
<li><span style="font-family: 'Arial Narrow', sans-serif;">Now add yellow food colour and saffron strands soaked
in milk.</span></li>
<li><span style="font-family: 'Arial Narrow', sans-serif;">In between the stirring add ghee.</span></li>
<li><span style="font-family: 'Arial Narrow', sans-serif;">Keep stirring till the raw smell is gone.</span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh-qtSBEevExvthyn7wQgvO9cyNEaP4vjuT9rDZPxHZyXkJYjTqDCw1KBwtFEV9ug1bPqMj9_WbPOjVKwxFM0YH6MqKQpPcO2KhQSKwKIgporB7C9grz4h49_1ZFiLa3di2hVT5l6yAAk/s1600/IMG_20140511_103021.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh-qtSBEevExvthyn7wQgvO9cyNEaP4vjuT9rDZPxHZyXkJYjTqDCw1KBwtFEV9ug1bPqMj9_WbPOjVKwxFM0YH6MqKQpPcO2KhQSKwKIgporB7C9grz4h49_1ZFiLa3di2hVT5l6yAAk/s1600/IMG_20140511_103021.jpg" height="200" width="250" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4cXXcY9GiSzWBESo79UjSSU7bimJ1loL7eBd2MLnT5RXI1ZPK650rPg189Pg-e63bbtfDDHB-1taDKcWYvcnkYQ_8562CUSMhlUegrItWMuzJYiDZxcgrNoD2hqaTZ9MmLKn8X1Uq6fU/s1600/IMG_20140511_110550.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4cXXcY9GiSzWBESo79UjSSU7bimJ1loL7eBd2MLnT5RXI1ZPK650rPg189Pg-e63bbtfDDHB-1taDKcWYvcnkYQ_8562CUSMhlUegrItWMuzJYiDZxcgrNoD2hqaTZ9MmLKn8X1Uq6fU/s1600/IMG_20140511_110550.jpg" height="200" width="250" /></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: 'Arial Narrow', sans-serif;">Right form to switch off is when the mixture starts is
not sticking the sides and the bubble appearing.</span></li>
<li><span style="font-family: 'Arial Narrow', sans-serif;">Now transfer the mixture to greased plate, garnish
with nuts and it’s ready to serve.</span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim8iOuasp893IZb618yFpGQ_Io3_jIGSEOkAhUPF3BepFHlrkI3c-_E2bDihZF7Up4n4sHlqXg8yjBwzHn7q5Q0wCdzOLsF7XeEKX5sih7nKcvZYbGXxUKjJFVd1o21IJ8qT_3cc01_Qk/s1600/IMG_7822.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim8iOuasp893IZb618yFpGQ_Io3_jIGSEOkAhUPF3BepFHlrkI3c-_E2bDihZF7Up4n4sHlqXg8yjBwzHn7q5Q0wCdzOLsF7XeEKX5sih7nKcvZYbGXxUKjJFVd1o21IJ8qT_3cc01_Qk/s1600/IMG_7822.JPG" height="360" width="480" /></a></div>
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<span style="font-family: 'Arial Narrow', sans-serif;">Tastes simply superb when served warm…...</span><br />
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<div class="MsoNormal">
<span lang="EN-US" style="font-family: "Arial Narrow","sans-serif"; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-fareast-font-family: "Arial Unicode MS";"><b><span style="color: red;">Note:</span></b><o:p></o:p></span></div>
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<span lang="EN-US" style="font-family: "Arial Narrow","sans-serif"; mso-ansi-language: EN-US; mso-bidi-font-family: Arial; mso-fareast-font-family: "Arial Unicode MS";"><br /></span></div>
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<ul style="text-align: left;">
<li><span style="font-family: 'Arial Narrow', sans-serif;">You could also try making the almond paste as smooth
one instead of coarse. Here I have used coarse paste as I prefer to have crunchy
bits of Almond taste.</span></li>
<li><span style="font-family: 'Arial Narrow', sans-serif;">Add cashews with Badam / Almond to get a rich taste, also
to save cost when prepared in large quantity.</span></li>
<li><span style="font-family: 'Arial Narrow', sans-serif;">Do the whole process in medium flame to avoid burning.</span></li>
</ul>
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Gayathri NGhttp://www.blogger.com/profile/05826322029596649953noreply@blogger.com5tag:blogger.com,1999:blog-7925186683021624049.post-54780281520055994892014-05-15T08:43:00.002-07:002014-05-15T08:43:57.465-07:00I'm BACK<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">Hello, I am back; It’s been almost two years
I have posted any recipe on my blog. My last post was from Singapore and once
in India, I was not online for various reasons. And now it’s time for me to
catch up & connect with you guys, i.e., my readers through my blog posts. All
this I had wonderful opportunity to learn many new recipes, which I will be
posting in this space. <o:p></o:p></span></div>
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US"><br /></span></div>
<br />
<div class="MsoNormal" style="text-align: justify;">
<span lang="EN-US">So Guys, Watch out this space for new exiting
new recipe. Hope you will enjoy my space and try recipe. <o:p></o:p></span></div>
</div>
Gayathri NGhttp://www.blogger.com/profile/05826322029596649953noreply@blogger.com0tag:blogger.com,1999:blog-7925186683021624049.post-18303832822340449672012-07-05T20:49:00.001-07:002012-07-05T20:49:17.899-07:00Mixed Fruit Custard<div dir="ltr" style="text-align: left;" trbidi="on">
It is one of the simple and delicious dessert. Mixed fruits with flavorful custard it is really a wonderful combo fairly healthy and nutritious one. I have prepared this fruit custard with available fruits and nuts in my kitchen.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFxx5a0WKNBXBysfnSMvjyJk3d5nRE1CQ88-Cr_fR_n9_7LqYZMHhVpZt1L0Vquis8DEhTniuKN4pAlgKWEUT1ihWm1K8ujfS9MJx1_YK2RGNS5fPgskrLjdaxfVOVHHa3XkcFmXU9LJw/s1600/IMG_2381.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="380" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFxx5a0WKNBXBysfnSMvjyJk3d5nRE1CQ88-Cr_fR_n9_7LqYZMHhVpZt1L0Vquis8DEhTniuKN4pAlgKWEUT1ihWm1K8ujfS9MJx1_YK2RGNS5fPgskrLjdaxfVOVHHa3XkcFmXU9LJw/s320/IMG_2381.JPG" width="420" /></a></div>
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<span style="color: brown;"><strong>Ingredients:</strong></span></div>
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<br /></div>
<div dir="ltr" style="text-align: left;" trbidi="on">
Vanilla custard powder – 2tbsp</div>
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Milk – 3cups</div>
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Sugar – 1/4cup</div>
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Mixed fruit – 2cup (I used Papaya, peach, mango, apple, grapes, cashewnuts, cherry)</div>
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<span style="color: brown;"><strong>Method:</strong></span> </div>
<div dir="ltr" style="text-align: left;" trbidi="on">
<ul>
<li>Mix custard powder in 1/4 cup of milk and mix well without forms any lumps.</li>
<li>Boil the remaining milk and add sugar, when it dissolves, add the custard mixture and mix well quickly to avoid sticking on bottom.</li>
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<li>Stir continuously until it becomes thick mixture.</li>
<li>Now remove from fire and allow cooling down and stir occasionally to avoid layer forms on top. Set in refrigerator to cool down or until use.</li>
<li>Meantime wash and chop the fruits into desired shapes and arrange in a serving bowl.</li>
</ul>
</div>
<ul><br /><div class="separator" style="clear: both; text-align: center;">
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<li>Now mix the prepared custard pudding to this fruits and top with cashews and cherry and serve chill.</li>
</ul>
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Enjoy the delicious mixed fruit custard…<br />
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<span style="color: brown;"><strong>Note:</strong></span> <br />
<ul>
<li>Don’t add any water oozes fruits.</li>
<li>Adjust the sugar according to your sweetness.</li>
<li>Even can add dry fruits and nuts for more crunchy and adds more tasty.</li>
<li>Add prepared custard mixture to the fruits, once it completely cool down otherwise it will spoil the taste.</li>
</ul>
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</div>Gayathri NGhttp://www.blogger.com/profile/05826322029596649953noreply@blogger.com24tag:blogger.com,1999:blog-7925186683021624049.post-81828068778989283592012-07-02T08:14:00.000-07:002012-07-02T08:15:10.393-07:00Spicy Veggie Puffed Rice<div dir="ltr" style="text-align: left;" trbidi="on">
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Though there are many recipes using puffed rice, this is a simple and easiest one. With basic and healthy ingredients it makes a good evening snack for all ages, and the best part is, the making time is just a few minutes and ideal for busy bees.<br />
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<span style="color: brown;"><strong>Ingredients</strong></span><br />
<br />
Puffed ice – 1cup<br />
Grated carrot – 1tbsp<br />
Grated beetroot – 1tbsp<br />
Onion – 2tsp, finely chopped<br />
Tomato – 2tsp, finely chopped (deseeded)<br />
Red chilli powder – 2tsp<br />
Salt to taste<br />
Coconut oil – 2tbsp<br />
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<span style="color: brown;"><strong>Method:</strong></span><br />
<ul>
<li>Take puffed rice in a bowl and add coconut oil, chilli powder, salt and mix well.</li>
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<li>Now add onion, grated carrot and grated beetroot.</li>
<li>Finely add tomato and give a quick stir and garnish with coriander leaves and serve immediately.</li>
</ul>
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It’s ready to eat, enjoy this quick spicy puffed rice.
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<span style="color: brown;"><strong><br /></strong></span><br />
<span style="color: brown;"><strong>Note:</strong></span><br />
<ul>
<li>Mix red chilli powder, salt, oil with puffed rice and store in air tight container and can mix with veggie as and when needed and serve fresh.
</li>
<li>Also can add roasted peanuts for crunchy.
</li>
<li>Add the veggies just before serving otherwise it become soggy.
</li>
<li>There is no any rule for adding the veggies in measurements, can adjust as per your taste.
</li>
<li>Add garam masala powder or any spice powder which suits and satisfy your cravings.
</li>
<li>Adding coconut oil gives nice flavour to the puffed rice.
</li>
</ul>
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</div>Gayathri NGhttp://www.blogger.com/profile/05826322029596649953noreply@blogger.com25tag:blogger.com,1999:blog-7925186683021624049.post-5169050432662712682012-06-27T01:30:00.000-07:002012-06-27T07:42:44.946-07:00Vanilla Cupcakes with Butter Icing<div dir="ltr" style="text-align: left;" trbidi="on">
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Celebrating one year of blogging experience with<span style="color: blue;"> Simple Vanilla Cupcake + Butter Icing.</span> Yes, you heard it right, I have successfully completed one full year of blogging experience, which I started for fun and now this is my passion already.<br />
It's vey surprising that I had crossed one year mark in this Exciting blogging world and I am happy to be part of it. After I started to blog I learned to cook varitity of new dishes and having full fun in my kitchen. In this one year my passion for cooking has increased many folds and also I am proud that I could bake cakes on my own.<br />
<span style="color: magenta;"><strong><span style="color: #a64d79;">I wish to thank all my blogger buddies and followers for encouraging me with your comments and appreciations</span>.</strong></span><br />
And let’s come to the vanilla cupcakes this is one of the basic cupcake. I am happy that this cupcake turned out so nice and moist, tender. I really enjoyed these cupcakes making frosting with butter icing.<br />
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<span style="color: brown;"><strong>Ingredients:</strong></span>(yields 12 cupcakes)<br />
Recipe source from <a class="list-label-widget-content" href="http://www.nickjr.com/recipes/basic-vanilla-cupcakes.jhtml"><span style="color: red;">here</span></a><br />
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All purpose flour – 1 and 1/4 cup<br />
Sugar – 1cup<br />
Baking powder – 1tsp<br />
Butter – 1/2 cup<br />
Eggs – 2 no<br />
Vanilla extract – 2 tsp<br />
Milk – 1/2 cup<br />
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<span style="color: brown;"><strong>Method:</strong></span><br />
<ul>
<li>Preheat oven to 180 °C and line muffin tins with papers cases and apply some butter and dust with flour.</li>
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<li>In a bowl, cream the butter and add sugar and beat with an electric mixer in medium speed or hand mix until light and smooth.</li>
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<li>Add egg one at a time and beat well after each addition and add vanilla and continue beating.</li>
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<li>Combine flour and baking powder in a separate bowl and sift well. Add these dry ingredients to the prepared creamed mixture and stir well in the milk until the batter is smooth.</li>
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<li>Fill each lined cup with batter for 2/3 of paper case and bake for 20 minutes or until an inserted toothpick comes out clean.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEr3Dyuccuw8-30ga63-oGs6gcwg7Q4yudY02YH2QZLrLXk5itLnCABJCwNv5XEf57oKCVhGUjs1qdX1jvfqRVN-TFrpOl4d5A_SOKrm6z8ppUBrI6bLGXwdSuWyYnHA1JkDRl5aUUxsM/s1600/2012-06-24+13.55.44.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="190" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEr3Dyuccuw8-30ga63-oGs6gcwg7Q4yudY02YH2QZLrLXk5itLnCABJCwNv5XEf57oKCVhGUjs1qdX1jvfqRVN-TFrpOl4d5A_SOKrm6z8ppUBrI6bLGXwdSuWyYnHA1JkDRl5aUUxsM/s320/2012-06-24+13.55.44.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgye10AEYPup74vW4mmCdJ_JDI6w4ac3wwq6MLxrvulY3OV5PDRlZKsgywabvALQprfZioH16sKw4Sj-xRLiH0Vt55shuL5XFpoJ7fashJ0f6VIBwMUcsueH3GGkvJ4liXjGhVC7Q_h3Ew/s1600/2012-06-24+14.36.58.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="190" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgye10AEYPup74vW4mmCdJ_JDI6w4ac3wwq6MLxrvulY3OV5PDRlZKsgywabvALQprfZioH16sKw4Sj-xRLiH0Vt55shuL5XFpoJ7fashJ0f6VIBwMUcsueH3GGkvJ4liXjGhVC7Q_h3Ew/s320/2012-06-24+14.36.58.jpg" width="200" /></a></div>
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<li>Remove cupcakes from oven and transfer to the rack to cool completely before frosting.</li>
I bake 6 cupcakes and one hearten shape 4"x 4" cake. </ul>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWJYydJErEBMV4Ur-8TIQap4TQj6mdMsFkkNrdXsqWorFQLA2dQm8qjD1E351_ZLavwFKv2OOfDLJnFf9dPA2d5SnplQhjYfwJOdZLeb2IiXWosPMcHhUW4Dnh-zACJK_aBcSSkoZWyKA/s1600/2012-06-24+15.10.24-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWJYydJErEBMV4Ur-8TIQap4TQj6mdMsFkkNrdXsqWorFQLA2dQm8qjD1E351_ZLavwFKv2OOfDLJnFf9dPA2d5SnplQhjYfwJOdZLeb2IiXWosPMcHhUW4Dnh-zACJK_aBcSSkoZWyKA/s320/2012-06-24+15.10.24-1.jpg" width="250" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizrdTSHFYS9MpI9LVBH-6hg8iT7HTSdVuBlpi4Gq6pYrVpfBMmbCOOGRb3AWrs01rz15ULDCaw0ELrQFoyPfdrKsm3lt8BrdWQMXXt9cd-dJfV4k591sHfj1MwP62Ciq12qXCo6jvzPaQ/s1600/2012-06-24+15.31.49-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="250" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizrdTSHFYS9MpI9LVBH-6hg8iT7HTSdVuBlpi4Gq6pYrVpfBMmbCOOGRb3AWrs01rz15ULDCaw0ELrQFoyPfdrKsm3lt8BrdWQMXXt9cd-dJfV4k591sHfj1MwP62Ciq12qXCo6jvzPaQ/s320/2012-06-24+15.31.49-1.jpg" width="250" /></a></div>
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It really simple and very yummy right!! <br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwdH3FvCHy_n03uecx3RO1B2mGrmZsq8-t6HUVYLzfDVx1KIknuKsgJz4kgjB_qeoMB3nsH51o7HntfCglFy6EUWg3s5cgx4Ot8JTy3Jio77Nsn0u-FyLJrapOVwbG16xHSHqa5PTktRc/s1600/2012-06-24+15.07.27-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="372" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwdH3FvCHy_n03uecx3RO1B2mGrmZsq8-t6HUVYLzfDVx1KIknuKsgJz4kgjB_qeoMB3nsH51o7HntfCglFy6EUWg3s5cgx4Ot8JTy3Jio77Nsn0u-FyLJrapOVwbG16xHSHqa5PTktRc/s320/2012-06-24+15.07.27-1.jpg" width="420" /></a></div>
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<br />
<strong><span style="color: red;">Making Butter cream Icing</span></strong><br />
Recipe source from <a class="list-label-widget-content" color:="" href="http://savorysweetlife.com/2010/03/buttercream-frosting/" red;?="">here</a><br />
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<span style="color: brown;"><strong>Ingredients:(I halved the quantity from original recipe)</strong></span><br />
<br />
Unsalted butter – 1/2 cup (at room temperature not melted)<br />
Powdered sugar – 1 and 1/2cups<br />
Vanilla extract – 1 tsp<br />
Milk – 1 tbsp<br />
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<span style="color: brown;"><strong>Method:</strong></span><br />
<ul>
<li>Beat the butter with an electric mixer until light and fluffy for about 30 seconds..</li>
<li>Now gradually add powdered sugar and vanilla and beat on medium speed for 2 minutes or until the sugar get incorporated with butter.</li>
<li>Continue by adding milk and increase the speed to high and beat until light and fluffy.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJUYCj7sYTqCSLAIUoiL9bp7BuoLA1qkWvhzh-2LxAmoKkmDX6XrHsubses0DqmhL5NQA6JPRLUGWI61_jA6FuWILTWXM87frLDJLa98IPXvPEIotJ6lhwcUpNKInSN7rYb9BEYdg3-m0/s1600/2012-06-24+14.31.39.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJUYCj7sYTqCSLAIUoiL9bp7BuoLA1qkWvhzh-2LxAmoKkmDX6XrHsubses0DqmhL5NQA6JPRLUGWI61_jA6FuWILTWXM87frLDJLa98IPXvPEIotJ6lhwcUpNKInSN7rYb9BEYdg3-m0/s320/2012-06-24+14.31.39.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivuNFDibDFrfwDkxZEIx_TFbzCVaMVWBt2RojdmKSqJmTVljPDQE6VIW5Flcy8neu6IihPop7RvRIBwVQwi4SwNED0F8fG3Kc4Ue2gobxURxLShpo1ks3f5kNhUlTv_1V396sHvvfw9IM/s1600/2012-06-24+13.47.10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="190" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivuNFDibDFrfwDkxZEIx_TFbzCVaMVWBt2RojdmKSqJmTVljPDQE6VIW5Flcy8neu6IihPop7RvRIBwVQwi4SwNED0F8fG3Kc4Ue2gobxURxLShpo1ks3f5kNhUlTv_1V396sHvvfw9IM/s320/2012-06-24+13.47.10.jpg" width="200" /></a></div>
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<li>Finally butter icing is now ready to frost.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxSBjU9Ycuu-nTjm_h6TJnq4dYIMm8ieK6QD0Hr3wb2PE7QaGlmqn2HUCECt8ylwtWaDNF5FOW4XimmzgrafeFSyGZaSuHA1mHHss-7F3jZCuN3lR08ptAcctC6ocvkDREv26sMtwsVfI/s1600/2012-06-24+14.32.29.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="230" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxSBjU9Ycuu-nTjm_h6TJnq4dYIMm8ieK6QD0Hr3wb2PE7QaGlmqn2HUCECt8ylwtWaDNF5FOW4XimmzgrafeFSyGZaSuHA1mHHss-7F3jZCuN3lR08ptAcctC6ocvkDREv26sMtwsVfI/s320/2012-06-24+14.32.29.jpg" width="230" /></a></div>
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<li>Decorate or pipe it the vanilla cupcakes with butter icing and serve with your toppings.</li>
</ul>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv00chznurNbnWc_iJ5oUB27TLFf0ZIL8AoOiPVBDsDoAiwIUN_FacJg_wr_JuUVGK8Mdx50IyPOOTjOIXMXyHKE72PxaEg2cNaA7xPx8O1LToblTM5yUXQsVeQSCaHiKxApgrtvx8jCE/s1600/2012-06-24+15.42.56.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv00chznurNbnWc_iJ5oUB27TLFf0ZIL8AoOiPVBDsDoAiwIUN_FacJg_wr_JuUVGK8Mdx50IyPOOTjOIXMXyHKE72PxaEg2cNaA7xPx8O1LToblTM5yUXQsVeQSCaHiKxApgrtvx8jCE/s320/2012-06-24+15.42.56.jpg" width="260" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0iEcix5kZqTakatEuywbG9wbANPK8Yfr5VXY2PQ-nPXovIqksyPE7cOPPfiB5RrPW5ZFl4yqVsTQJr7Ei_v10M5itL-JKCinlHdFjl3w2e1JLufW6Ved9Knel8WQLj96Vx5-8W20sikQ/s1600/2012-06-24+15.43.07.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0iEcix5kZqTakatEuywbG9wbANPK8Yfr5VXY2PQ-nPXovIqksyPE7cOPPfiB5RrPW5ZFl4yqVsTQJr7Ei_v10M5itL-JKCinlHdFjl3w2e1JLufW6Ved9Knel8WQLj96Vx5-8W20sikQ/s320/2012-06-24+15.43.07.jpg" width="260" /></a></div>
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Vanilla cupcakes with butter icing just melt in mouth right!! <br />
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP_bztz65i2uwcLSLx-BnG50gzrxYX8PWem3fZp0WnsI0vLl348PaMPxH-PvUgYlNLdn_vCsxtuA3-ux_wL9YRdL0EtL3W-6ri6hE8N-h58mfq8_ImNqIi1P3LfOibCnrcpGrWWtGMZPE/s1600/2012-06-24+15.35.10-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="318" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP_bztz65i2uwcLSLx-BnG50gzrxYX8PWem3fZp0WnsI0vLl348PaMPxH-PvUgYlNLdn_vCsxtuA3-ux_wL9YRdL0EtL3W-6ri6hE8N-h58mfq8_ImNqIi1P3LfOibCnrcpGrWWtGMZPE/s320/2012-06-24+15.35.10-1.jpg" width="420" /></a></div>
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<span style="color: brown;"><strong>Note:</strong></span><br />
<ul>
<li>Butter icing can be kept frozen for a month.</li>
<li>Keep icing in fridge until ready to decorate.</li>
<li>The amount of milk and powdered sugar can be adjusted to your need.</li>
<li>Given quantity enough to lightly frost for 12 cupcakes.</li>
<li>If your butter cream is runny or thin add some powdered sugar and beat for 30 seconds.</li>
<li>If Icing is so stiff then add some milk and beat to get smooth texture.</li>
</ul>
</div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Ts5Y9D0QQkB06WaJfZ6NMrOM69t5YrAmjGG6HuFc-Di8YE8KKuUQJqcgt5uJUEKGHPJY_dPxY32NXSoYaRrAsnpDl-HKbW4QOAJzvzoQ0Th-SulKaqIhkyGQ7erio78cN4l4XyfBHaQ/s1600/2012-06-24+15.29.39-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="392" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_Ts5Y9D0QQkB06WaJfZ6NMrOM69t5YrAmjGG6HuFc-Di8YE8KKuUQJqcgt5uJUEKGHPJY_dPxY32NXSoYaRrAsnpDl-HKbW4QOAJzvzoQ0Th-SulKaqIhkyGQ7erio78cN4l4XyfBHaQ/s320/2012-06-24+15.29.39-2.jpg" width="420" /></a></div>
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<br /></div>Gayathri NGhttp://www.blogger.com/profile/05826322029596649953noreply@blogger.com26tag:blogger.com,1999:blog-7925186683021624049.post-53157039302621708352012-06-19T20:40:00.000-07:002012-06-19T20:40:13.697-07:00Rock melon / Cantaloupe melon Juice<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqw51-c_AEPH0giWoEt3-evCGVbw-zhoTclmT_u_LN6KEUn7CKj8wBogUfqgjC7ia2yV5DRAxBI-nhRgOycNR5hKnODmlznt968fr-Aibs5G5-q2OpTE2rDpy26WM43-pEceSpyVB45JQ/s1600/2012-06-19+07.52.58-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqw51-c_AEPH0giWoEt3-evCGVbw-zhoTclmT_u_LN6KEUn7CKj8wBogUfqgjC7ia2yV5DRAxBI-nhRgOycNR5hKnODmlznt968fr-Aibs5G5-q2OpTE2rDpy26WM43-pEceSpyVB45JQ/s320/2012-06-19+07.52.58-2.jpg" width="340" /></a> </div>
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<br /></div>
<div dir="ltr" style="text-align: left;" trbidi="on">
For this summer let me share Rock melon juice from my kitchen. I like for its sweetness, strong flavour, juicy and tastes. My hubby insisted to buy this cantaloupe during our weekend shopping. I don’t know when was the last time I had this juice, anyways now I am enjoying this juice.</div>
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<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ_CaLBAe_W-OJvlDhtKBKYaRbwSfKIT-Wghu0DSP2aEhyTnSA50d3jXzKSAuKzRFXhphjNq4OXbrtNt1yrPsrvZhQ4ADvYxSK0cNXsH8HrF0DRaK4BaJmV4Z2XBzPJJjZPQPkljhFGf4/s1600/2012-06-19+07.41.09.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ_CaLBAe_W-OJvlDhtKBKYaRbwSfKIT-Wghu0DSP2aEhyTnSA50d3jXzKSAuKzRFXhphjNq4OXbrtNt1yrPsrvZhQ4ADvYxSK0cNXsH8HrF0DRaK4BaJmV4Z2XBzPJJjZPQPkljhFGf4/s320/2012-06-19+07.41.09.jpg" width="360" /></a> </div>
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<br />
Now it has become my habit that whenever I blog for recipe the first thing I look for is, the benefits and then only include in my menu. So I would love to share the,</div>
<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: blue;">Health benefits of Cantaloupe:</span></div>
<div align="center" dir="ltr" style="text-align: left;" trbidi="on">
It is an excellent source of Potassium, vitamin C and vitamin A and low in saturated fat, cholesterol and sodium. Boosts immune system, prevents skin cancer and reduces risk of cancer. It is also an ideal source for weight loss and perfect refreshing drink for this hot summer.</div>
<div align="center" dir="ltr" style="text-align: left;" trbidi="on">
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<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqw51-c_AEPH0giWoEt3-evCGVbw-zhoTclmT_u_LN6KEUn7CKj8wBogUfqgjC7ia2yV5DRAxBI-nhRgOycNR5hKnODmlznt968fr-Aibs5G5-q2OpTE2rDpy26WM43-pEceSpyVB45JQ/s1600/2012-06-19+07.52.58-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqw51-c_AEPH0giWoEt3-evCGVbw-zhoTclmT_u_LN6KEUn7CKj8wBogUfqgjC7ia2yV5DRAxBI-nhRgOycNR5hKnODmlznt968fr-Aibs5G5-q2OpTE2rDpy26WM43-pEceSpyVB45JQ/s320/2012-06-19+07.52.58-2.jpg" width="320" /></a> </div>
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<div dir="ltr" style="text-align: left;" trbidi="on">
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<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: brown;"><strong>Ingredients:</strong></span></div>
<div dir="ltr" style="text-align: left;" trbidi="on">
(to make one tall glass)</div>
<div dir="ltr" style="text-align: left;" trbidi="on">
Cantaloupe – 1cup (roughly chopped)</div>
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Chilled milk – 1/4cup</div>
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Cold water – 1cup</div>
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Sugar / Honey to taste</div>
<div dir="ltr" style="text-align: left;" trbidi="on">
Squeezed lime juice – 1 and 1/2 tsp</div>
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<br /></div>
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<span style="color: brown;"><strong>Method:</strong></span></div>
<div dir="ltr" style="text-align: left;" trbidi="on">
<ul>
<li>Peel the skin and remove the seeds and chop flesh roughly.</li>
<li>In a blender add all the ingredients and blend until smooth and frothy.</li>
<li>Serve in a tall glass with ice cubes.</li>
</ul>
</div>
Perfect refreshing and light drink!! <br />
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<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuLht2sRnigtti-w8E-56YC8MZXSkMbby6SIcuNROMImP2jxgFtnU2JHP98ul_3QJW7xLIOBS8ZNpNR_R9s86IdjdMx3GeonEQSlwOaQyPcPaQu2GUochd5U2-MLDuypl2rti7RJke3Ts/s1600/2012-06-19+07.59.02-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuLht2sRnigtti-w8E-56YC8MZXSkMbby6SIcuNROMImP2jxgFtnU2JHP98ul_3QJW7xLIOBS8ZNpNR_R9s86IdjdMx3GeonEQSlwOaQyPcPaQu2GUochd5U2-MLDuypl2rti7RJke3Ts/s320/2012-06-19+07.59.02-1.jpg" width="340" /></a></div>
<span style="color: brown;"><strong>Note:</strong></span><br />
<ul>
<li>Select Rock melon which is heavy, for good juice content and use the ripe fruit for best taste.</li>
<li>Make sure to catch all the juice and pulp from the fruit to get most significant benefit.</li>
<li>Drink the juice immediately after making it.</li>
<li>Adjust sugar and lime juice if necessary.</li>
<li>Melon seeds do not go waste. Cleaned, washed and dried out seeds can be slightly roasted with salt, makes a best snack or use to make desserts in it.</li>
</ul>
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx7l_W9eeHy62_6zoQNhQ45bgoJTWrBQRD3G-mz5e0mdPKEAeGR-1dPhxAzrx3MomgCmrhBt_0qvSBC61cA_tWXpqgRh52tKGDaCYWQR8B_TQ0XZuEwVedtVVd8YDsfAU_dJ-aN__6eDw/s1600/2012-06-19+07.56.11-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="440" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjx7l_W9eeHy62_6zoQNhQ45bgoJTWrBQRD3G-mz5e0mdPKEAeGR-1dPhxAzrx3MomgCmrhBt_0qvSBC61cA_tWXpqgRh52tKGDaCYWQR8B_TQ0XZuEwVedtVVd8YDsfAU_dJ-aN__6eDw/s320/2012-06-19+07.56.11-2.jpg" width="320" /></a></div>
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</div>Gayathri NGhttp://www.blogger.com/profile/05826322029596649953noreply@blogger.com32tag:blogger.com,1999:blog-7925186683021624049.post-85760740040482144312012-06-12T19:36:00.000-07:002012-06-20T18:42:04.752-07:00VazhaiPoo Vadai / Banana Flower Vadai<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWFUa4VRuO7va3Tu8eELxtw5lAEHd4_7HGkh2YizPfNJ446qB0VyotxYmBhaTrct2cEUoK3CvJES7GhkHs5yEtziGR16BnVsXpaurXSRjsy6VpD4p3SPN4M8fKdvfZWjD_-p7bEOhvsRE/s1600/2012-06-10+18.33.44.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWFUa4VRuO7va3Tu8eELxtw5lAEHd4_7HGkh2YizPfNJ446qB0VyotxYmBhaTrct2cEUoK3CvJES7GhkHs5yEtziGR16BnVsXpaurXSRjsy6VpD4p3SPN4M8fKdvfZWjD_-p7bEOhvsRE/s320/2012-06-10+18.33.44.jpg" width="400" /></a></div>
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I like vahapoo vadai for its flavour and tastes. Usually I buy one small vazhaipoo and make into halves and use for making vadai and paruppu usili. Cleaning vazhaipoo is the time consuming but tell you it’s all worth for its taste, you will also agree with me after you try and taste this yummy vadai.<br />
Vazhai poo has lot of health benefits too, especially for pregnant women.</div>
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<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjWk4CMhaqYvlajSVxF7SLoAF7oUgw1FTuGCzDHC6Maqf3uxWPPdd2kt-8up12Vr1shZFRKxzLx23LA1ccQTnII0YH4DfPR7QE6bKyr_dlISAwhuL4Jb40Fyca_roa2BPevjcFv6HRqRs/s1600/2012-06-10+18.35.09.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjWk4CMhaqYvlajSVxF7SLoAF7oUgw1FTuGCzDHC6Maqf3uxWPPdd2kt-8up12Vr1shZFRKxzLx23LA1ccQTnII0YH4DfPR7QE6bKyr_dlISAwhuL4Jb40Fyca_roa2BPevjcFv6HRqRs/s320/2012-06-10+18.35.09.jpg" width="400" /></a></div>
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<span style="color: brown;"><strong>How to clean Vazhai Poo?</strong></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE4uFzxMz9Sb5BpOCA1QqTNDVCv7LTaMlruP_1i8EwcuLSpucMyhLWb9Mls2ucU_j_oyrWuWZmAzcaMzRv8aATjCufh5VWFXmc6-HfvD-RHf-2ngrU7OUf7OiZ_WzKG_nmx13Rn6TtIHI/s1600/IMG_3003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhE4uFzxMz9Sb5BpOCA1QqTNDVCv7LTaMlruP_1i8EwcuLSpucMyhLWb9Mls2ucU_j_oyrWuWZmAzcaMzRv8aATjCufh5VWFXmc6-HfvD-RHf-2ngrU7OUf7OiZ_WzKG_nmx13Rn6TtIHI/s320/IMG_3003.JPG" width="320" /></a> </div>
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<ul>
<li>Rub your hands with some oil or wear gloves to avoid sticky and your hand turns black when you clean this banana flower.</li>
<li>First keep ready with turmeric water which is added with salt.(i.e., a pinch of turmeric + 1/ tsp of salt + 1cup of water).</li>
<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkttxEWndWkWugiL-kYCY2gxnSjYDwVcHPM7Z4kk0d-3Ger4PYw1E9gc-FFooUhtYzagcqmVgOEalyJ07vJ6CS5fIhmbUVmg4b_qp73UNsbO9_96Iw2TEgxEXgXdcWuiTXBAWAeVcieZI/s1600/2012-06-10+15.31.50.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="190" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkttxEWndWkWugiL-kYCY2gxnSjYDwVcHPM7Z4kk0d-3Ger4PYw1E9gc-FFooUhtYzagcqmVgOEalyJ07vJ6CS5fIhmbUVmg4b_qp73UNsbO9_96Iw2TEgxEXgXdcWuiTXBAWAeVcieZI/s320/2012-06-10+15.31.50.jpg" width="200" /></a> <br />
<li>Take off the outer petals and remove the bunch of flowers and keep separately. Remove the stamen part from each flowers and chop the remaining part of florets and soak them in turmeric water until use, to avoid turning black. </li>
<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuSq_rGpobgLhUJmAoVOfBnl5x9yM5lOGZcfsGUu8AUYnDmVc-fsZttdWWqEz7NbhyAmsTFE_2ZidYh_GSULBZHTi4Nzyj-FrebwnHBp8bI5EupgM3lQpvnNT_9UtVxiM7ZsGOwREuKfw/s1600/2012-06-10+15.29.15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="190" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuSq_rGpobgLhUJmAoVOfBnl5x9yM5lOGZcfsGUu8AUYnDmVc-fsZttdWWqEz7NbhyAmsTFE_2ZidYh_GSULBZHTi4Nzyj-FrebwnHBp8bI5EupgM3lQpvnNT_9UtVxiM7ZsGOwREuKfw/s320/2012-06-10+15.29.15.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2GAmGfd50h3lqP6myYOvn-oSYPVVJpeLapaC-r3M0eTZ_jOLGXHNvoZJOQAOz2w7L8K8s6ZLDhup4wK2k6FMxd3_xwbMdY2YFG3QU7tyeb1OhyiW3HJIW_c2j-2vd5kWZX2IGHLNlNaY/s1600/2012-06-10+15.46.34.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="190" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2GAmGfd50h3lqP6myYOvn-oSYPVVJpeLapaC-r3M0eTZ_jOLGXHNvoZJOQAOz2w7L8K8s6ZLDhup4wK2k6FMxd3_xwbMdY2YFG3QU7tyeb1OhyiW3HJIW_c2j-2vd5kWZX2IGHLNlNaY/s320/2012-06-10+15.46.34.jpg" width="200" /></a> </ul>
<ul><br />
<li>While adding florets to the vada mixture, drain the water completely.</li>
</ul>
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<span style="color: brown;"><strong>Ingredients:</strong></span><br />
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Vazhai Poo – cleaned and chopped 1cup<br />
Channa dal – 1/2 cup<br />
Toor dal – 1/2 cup<br />
Red chillies – 3nos<br />
Fennel seeds – 1/4 tsp<br />
Garlic – 3pods<br />
Ginger – 1” piece<br />
Onion – 1 finely chopped)+1/2<br />
Asafoetida – 1 tsp<br />
Coriander leaves few finely chopped<br />
Curry leaves few finely chopped<br />
Salt to taste<br />
Oil for deep frying<br />
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<span style="color: brown;"><strong>Method:</strong></span><br />
<ul>
<li>Wash and soak dal for minimum 2 hours. In a blender add red chilli, onion 1/2, fennel seeds, garlic, ginger with soaked dals and grind coarsely by sprinkling less water.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6BdgH8VuaBvkh48ffWg7BxEVifvQD-675Vi2ORuCTWL-ygTLQuDhJWC4eI1hhk71WfELagH8sv0LjEdXAiajVkAWrhCEJgff1XlhyphenhyphenY25XnciPs877zw6B9DiIvaOtd2Cfex2cPWE1cjc/s1600/IMG_3010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="190" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6BdgH8VuaBvkh48ffWg7BxEVifvQD-675Vi2ORuCTWL-ygTLQuDhJWC4eI1hhk71WfELagH8sv0LjEdXAiajVkAWrhCEJgff1XlhyphenhyphenY25XnciPs877zw6B9DiIvaOtd2Cfex2cPWE1cjc/s320/IMG_3010.JPG" width="200" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF7Ua-v9ENmup6j9DUMGiVNH9T_rxSFsrHUx9l5LEJRx9rlg8tZ5MvhxUqMnWt2pyhXe7ing1kdqUPFt0Ti9jIj3RwHS1waq60HCdz_6zMyTbEnLhXng4ETj2ipFGXlhGproZINTMF7Ck/s1600/IMG_3011.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="190" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgF7Ua-v9ENmup6j9DUMGiVNH9T_rxSFsrHUx9l5LEJRx9rlg8tZ5MvhxUqMnWt2pyhXe7ing1kdqUPFt0Ti9jIj3RwHS1waq60HCdz_6zMyTbEnLhXng4ETj2ipFGXlhGproZINTMF7Ck/s320/IMG_3011.JPG" width="200" /></a></div>
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<li>To this mixture now add the chopped vazhaipoo, chopped onions, coriander leaves, curry leaves, asafoetida and salt to taste and mix well.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGWljzzCVkuEMniD7qbT4jtMJm2WIQjmU5dYwufIh580APezY9pC_M2918aYCp6Ftktiv8v0YfPtMcp-g5NeStVuGjTSphk111SaizVGs2WAEVL9e853ytnU2K_qM9FKZuFBZDL_GKIG8/s1600/2012-05-11+03.19.39.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="190" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGWljzzCVkuEMniD7qbT4jtMJm2WIQjmU5dYwufIh580APezY9pC_M2918aYCp6Ftktiv8v0YfPtMcp-g5NeStVuGjTSphk111SaizVGs2WAEVL9e853ytnU2K_qM9FKZuFBZDL_GKIG8/s320/2012-05-11+03.19.39.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXwTkb047ABbBrfFE5bUN5xCGfB_HUGAu1l6Pshl2u4X7ILM9o1ZTXvcZUwvCASecUneqaYPGg0TjQRUp00rAIdvJUOZSq2E1Oe-74EaL77y8jEJ9By6Bx_z3DisLUFvQb3pFjMe8WnPw/s1600/2012-06-10+15.50.36.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="190" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXwTkb047ABbBrfFE5bUN5xCGfB_HUGAu1l6Pshl2u4X7ILM9o1ZTXvcZUwvCASecUneqaYPGg0TjQRUp00rAIdvJUOZSq2E1Oe-74EaL77y8jEJ9By6Bx_z3DisLUFvQb3pFjMe8WnPw/s320/2012-06-10+15.50.36.jpg" width="200" /></a> </div>
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<li>Heat oil in a pan and make a small size vada and drop in oil and cook well in medium flame until crispy and golden brown on both sides.</li>
<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOUv1p_AOekQN00yS90yKDsa6pKLM74VhZkJ5Yqo4dIZqEP-EG4emjo4q25Xt-Ip_YEWuQBDG4umNb6RwBYb-VA8SNeCAhwytQEOhZWofWd1Tt464Mp91vI4d9zH0GON3_JQ6-suo4nmo/s1600/2012-06-10+18.27.16.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="190" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOUv1p_AOekQN00yS90yKDsa6pKLM74VhZkJ5Yqo4dIZqEP-EG4emjo4q25Xt-Ip_YEWuQBDG4umNb6RwBYb-VA8SNeCAhwytQEOhZWofWd1Tt464Mp91vI4d9zH0GON3_JQ6-suo4nmo/s320/2012-06-10+18.27.16.jpg" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Vd08qUBdUWWD4L92Y5kpX0FAsxQjcUVIvPAxJNm4-grjiH5ZwhkbfaSkidn-EMF0zdnafodbSnqKlVz9pN37dTIh8eIsvHU75uCuWoKHMyJt8H3RoK1y7Lc-ErCOaFBDEWfZ1eoL6cY/s1600/2012-06-10+18.31.42.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="190" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Vd08qUBdUWWD4L92Y5kpX0FAsxQjcUVIvPAxJNm4-grjiH5ZwhkbfaSkidn-EMF0zdnafodbSnqKlVz9pN37dTIh8eIsvHU75uCuWoKHMyJt8H3RoK1y7Lc-ErCOaFBDEWfZ1eoL6cY/s320/2012-06-10+18.31.42.jpg" width="200" /></a> <br />
<li>Drain the excess oil in tissue paper and enjoy this hot and tasty vadai.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNbn_ghgsRD7loU4KsHZsPsa0xpHekKMjw33HyHRzkp5g-IlTf4QzV2-5Nx5MgaOzAuYM2bGVF8RdmeNC5PL943Gs9M5E8ij2iOm3M7snsluUMgGHAzEU0LkWN6953iwnsoTB95pCzS2o/s1600/2012-06-10+18.32.17.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNbn_ghgsRD7loU4KsHZsPsa0xpHekKMjw33HyHRzkp5g-IlTf4QzV2-5Nx5MgaOzAuYM2bGVF8RdmeNC5PL943Gs9M5E8ij2iOm3M7snsluUMgGHAzEU0LkWN6953iwnsoTB95pCzS2o/s320/2012-06-10+18.32.17.jpg" width="360" /></a></div>
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<span style="color: brown;"><strong>Note:</strong></span><br />
<ul>
<li>You can also soak the florets in buttermilk mixed with water to avoid decolouration.</li>
<li>Grinding the dal mixture coarsely can get crunchier and crispy vada, you also can grind to smooth.</li>
<li>While grinding do not add more water.</li>
<li>Instead of channa dal you can replace pattani paruppu, it tastes so good.</li>
<li>Don’t make big size vada, as it take time to fully cook.</li>
</ul>
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<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5gXFwOaQaTa2ntrV847msiLVp0ORUtBKbrhm4z1wJYsMNJh2Tf3PD6EcOk1xzi0dNYuaEJB8mcxbrUeLwz5U-U4eGShPCR7WP94Q4UqQ56juBIYrI6WJ_edZHy4WSqbAAtvdFFslkkKE/s1600/2012-06-10+18.35.55.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="383" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5gXFwOaQaTa2ntrV847msiLVp0ORUtBKbrhm4z1wJYsMNJh2Tf3PD6EcOk1xzi0dNYuaEJB8mcxbrUeLwz5U-U4eGShPCR7WP94Q4UqQ56juBIYrI6WJ_edZHy4WSqbAAtvdFFslkkKE/s320/2012-06-10+18.35.55.jpg" width="420" /></a></div>
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</div>Gayathri NGhttp://www.blogger.com/profile/05826322029596649953noreply@blogger.com28tag:blogger.com,1999:blog-7925186683021624049.post-40585822978436784812012-06-06T10:00:00.000-07:002012-06-07T19:30:17.474-07:00Veggie Burger<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYy6mzbdKd_erLy4xeUDne541CjNU9yd_zJ7k5pBUXdeQhSj6SuV6USyM6sbldvSj4N-NZivuhDvf0XAl0Sq4xfZzMUNbqRJLlVdKbzS6OJ6Pk8yOjsapU42wd6ZXgY6fuS9bCCM9QsmM/s1600/IMG_2832.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYy6mzbdKd_erLy4xeUDne541CjNU9yd_zJ7k5pBUXdeQhSj6SuV6USyM6sbldvSj4N-NZivuhDvf0XAl0Sq4xfZzMUNbqRJLlVdKbzS6OJ6Pk8yOjsapU42wd6ZXgY6fuS9bCCM9QsmM/s320/IMG_2832.JPG" width="350" /></a></div>
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Making burger is my long time wish and finally I have done. My hubby likes the MC Donald’s burger, as I am a vegetarian I go with cheese and lettuce without chicken patties which I cannot satisfy my taste buds. So I just look at the stuff used in chicken burger and I make my own veggie burger at home, in my style. This is my second attempt which is very easy to make and fit for weekend breakfast.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidxYIRhazwjvDilA92_er10o11IR4RsXTnSkUc4O-C5N5p9e9My6lHtqBNJHxp21SVq0HOlxvYOly5o6rghYGcr1tuqBWF1L4ODRasFb0J0kHcHPifmh4PGRywv49JlZk2omgYUgE1S-A/s1600/IMG_2856.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidxYIRhazwjvDilA92_er10o11IR4RsXTnSkUc4O-C5N5p9e9My6lHtqBNJHxp21SVq0HOlxvYOly5o6rghYGcr1tuqBWF1L4ODRasFb0J0kHcHPifmh4PGRywv49JlZk2omgYUgE1S-A/s320/IMG_2856.JPG" width="430" /></a></div>
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<span style="color: brown;"><strong>Ingredients</strong></span><br />
<span style="color: brown;"><strong>For the Patties:</strong></span> <br />
Cooked Vegetables – 1/2 cup (I used carrot, beans, peas, cauliflower, capsicum)<br />
Potato – 1 big<br />
Sweet corn kernels – 1tbsp<br />
Onion – 1medium<br />
Green chilli – 1no (chopped finely)<br />
Ginger&Garlic paste -1/4tsp<br />
Garam masala powder – 1/4tsp<br />
Chilli powder- 1/ 4tsp<br />
Bread crumbs – 2tbsp<br />
Lemon juice – 1tsp<br />
Coriander leaves few<br />
Salt to taste<br />
Oil -2tsp<br />
<br />
<span style="color: brown;"><strong>To make Patties:</strong></span><br />
<ul>
<li>Chop the vegetables into small pieces and pressure cook for 2 to 3 whistles and smash well.</li>
<li>Mash the boiled potato. Chop the onion.</li>
<li>Heat oil in a pan add green chillies, add onion sauté well follow by the ginger & garlic paste and fry until the raw smell leaves.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIVE5Lf0xdrV7n1LhBVlM_tCEcU52f73dNFbfjhEn7n1FCbS1xQcoiGVI_NW5mVbmmXhiQKTMfDUvllAOximue4u68ZOQp3yyhGd5BV0eBVSF-J-AYBsLKNo6Dvn5Xyi-Vvv4pVOxdu0Q/s1600/IMG_2786.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiIVE5Lf0xdrV7n1LhBVlM_tCEcU52f73dNFbfjhEn7n1FCbS1xQcoiGVI_NW5mVbmmXhiQKTMfDUvllAOximue4u68ZOQp3yyhGd5BV0eBVSF-J-AYBsLKNo6Dvn5Xyi-Vvv4pVOxdu0Q/s320/IMG_2786.JPG" width="180" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSRFOGCxt5FD_USBH7T_UFjBlIuCLYnsdESO7C4W0k1dwiCPWIhorKC_QGx9WBGUPgV11xzdo5NBiSgsswFlApgjeNx22RLqagz_O4KeIPteX0ysggaFGftIs5-tQYCbqQRam4FRmd2EQ/s1600/IMG_2789.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSRFOGCxt5FD_USBH7T_UFjBlIuCLYnsdESO7C4W0k1dwiCPWIhorKC_QGx9WBGUPgV11xzdo5NBiSgsswFlApgjeNx22RLqagz_O4KeIPteX0ysggaFGftIs5-tQYCbqQRam4FRmd2EQ/s320/IMG_2789.JPG" width="180" /></a></div>
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<li>Now add the cooked vegetables, mashed potato and add chilli powder, salt, garam masala powder, coriander leaves.</li>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYLpduJpyznYsM3Gyf2Oc6XfiJ5kBeyGss6a2A0NQqvKUJhkgPvK9piB4NI4qOLvY4rPC6bK20WkgQBCH6RGLFreZjKd5QqXXX8qZ5dIflBW0pxb7A1YWo_soq0Ut-jmCgBkkZ5xairvA/s1600/IMG_2791.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYLpduJpyznYsM3Gyf2Oc6XfiJ5kBeyGss6a2A0NQqvKUJhkgPvK9piB4NI4qOLvY4rPC6bK20WkgQBCH6RGLFreZjKd5QqXXX8qZ5dIflBW0pxb7A1YWo_soq0Ut-jmCgBkkZ5xairvA/s320/IMG_2791.JPG" width="180" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmC7V0ZbD5yQv8eLeqvyLbvb1i2C6fISh1yI3FoGuyX58tyEbmx54G6IDWptLHoiVfHZ2yyzGJbpAGPYbBCWIO3M6M7qZQBorOv4SJ0fiAL5TgHL_4laLAlHzeJXn1243K5JKRtuFGp7c/s1600/IMG_2793.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmC7V0ZbD5yQv8eLeqvyLbvb1i2C6fISh1yI3FoGuyX58tyEbmx54G6IDWptLHoiVfHZ2yyzGJbpAGPYbBCWIO3M6M7qZQBorOv4SJ0fiAL5TgHL_4laLAlHzeJXn1243K5JKRtuFGp7c/s320/IMG_2793.JPG" width="180" /></a></div>
<br />
<li>Fry the mix for few minute until the mix does not stick to the pan. Switch off the flame.</li>
<li>Allow to mix to cool to room temperature. Now add lemon juice, bread crumbs and mix well.</li>
<br /><div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPeDankY8kpIPYGUrkqNeEucQXdzXZvtx3aKhWPvrC2zl_sAuYHjQZHXunezlAbgxIUQapU3h_qhAzY7T7jSyrIQ_mDNQJim_V75QSs1lhf8D4S7naxDwauNXJUXHHK_WD7JfTAONKAsk/s1600/IMG_2800.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPeDankY8kpIPYGUrkqNeEucQXdzXZvtx3aKhWPvrC2zl_sAuYHjQZHXunezlAbgxIUQapU3h_qhAzY7T7jSyrIQ_mDNQJim_V75QSs1lhf8D4S7naxDwauNXJUXHHK_WD7JfTAONKAsk/s320/IMG_2800.JPG" width="180" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFddi8f69S9mXe6dmuoqV1WDJW4c4SP6pEQWFS-KI2FCLBMXUleODReWioYN5f4n_fSDoHU2Me6RLn4urfqxXsKZVoqXZ7jj8H0QbtG_KBMvA93mjHjtFawaTQaKPcqF9UAdr7qVLyf30/s1600/IMG_2805.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFddi8f69S9mXe6dmuoqV1WDJW4c4SP6pEQWFS-KI2FCLBMXUleODReWioYN5f4n_fSDoHU2Me6RLn4urfqxXsKZVoqXZ7jj8H0QbtG_KBMvA93mjHjtFawaTQaKPcqF9UAdr7qVLyf30/s320/IMG_2805.JPG" width="180" /></a></div>
<br />
<li>Now make round shaped patties. Cook on hot tawa to golden brown crisp on both sides using less oil.</li>
<br /><div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9jeinMrAc9iE8jULBVeUm58W0MSDlCbOFLxK7_-XgpXO4z5StiRdhCTQpXCtv3iXw1slscppf9ybMlkiLNLGdQmqe72jVlbiKDX5xEGNMVq1aGUBypkuhUQndBXCv4zo-Ba44tvlfnqE/s1600/IMG_2807.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9jeinMrAc9iE8jULBVeUm58W0MSDlCbOFLxK7_-XgpXO4z5StiRdhCTQpXCtv3iXw1slscppf9ybMlkiLNLGdQmqe72jVlbiKDX5xEGNMVq1aGUBypkuhUQndBXCv4zo-Ba44tvlfnqE/s320/IMG_2807.JPG" width="180" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaCkwaC4jPg-ftteONAjpbnVVUNHqcFNcMa1cnxNUxjCKTMvYIyNi5sXMZqbg3gtWhihcFVE30c56iMiEPgj29F9ZFWL2yDy-w4HT-PuM4NXb1GX9V9pn_G5yjck6EWMVfcBa_LkYAvc8/s1600/IMG_2809.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaCkwaC4jPg-ftteONAjpbnVVUNHqcFNcMa1cnxNUxjCKTMvYIyNi5sXMZqbg3gtWhihcFVE30c56iMiEPgj29F9ZFWL2yDy-w4HT-PuM4NXb1GX9V9pn_G5yjck6EWMVfcBa_LkYAvc8/s320/IMG_2809.JPG" width="180" /></a></div>
<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGG0wzUF5DSWMQSkRqif5C3vduG9qMKhcGop2fEITJAtSbSl8ZeiGB-8o7R58UljWI84iMm0an8ba5H3j9fhWp6AljX1_XySrgZOIAi7ovWmAIaN6miEiSpXDkC33UF_8_AF9x1seiP7w/s1600/IMG_2860.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGG0wzUF5DSWMQSkRqif5C3vduG9qMKhcGop2fEITJAtSbSl8ZeiGB-8o7R58UljWI84iMm0an8ba5H3j9fhWp6AljX1_XySrgZOIAi7ovWmAIaN6miEiSpXDkC33UF_8_AF9x1seiP7w/s320/IMG_2860.JPG" width="180" /></a></div>
</ul>
<span style="color: brown;"><strong>Note:</strong></span><br />
<ul>
<li>You can deep fry the patties in oil too or grill it using oven.</li>
<li>I used the veggies available in my pantries, can use veggie of your choice.</li>
<li>You get four large patties for the given measure of ingredients.</li>
</ul>
<span style="color: brown;"><strong>For Filling:</strong></span> <br />
Burger Buns – 4 no<br />
Cheese slice - 2<br />
Onion – 1 no <br />
Tomato -1 no<br />
Lettuce – few<br />
Mayonnaise – 2 tbsp<br />
Honey Mustard sauce<br />
Tomato ketchup<br />
<br />
<span style="color: brown;"><strong>To assemble:</strong></span><br />
<ul>
<li>Chop the onion and tomato into thin roundels. </li>
<li>Cut the burger bun into half and spread mayonnaise evenly on one side on both.</li>
<br /><div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-0SJZQC1tUm1Dy18ulaEddLBvHxh0Cf_QuowVvGRzDhhc3TnlJZhTYQro5J8FT_61X2A7MYRtDTX5hsPgTtwai_MUaVMLZj9E1wgkq2JaPUbuNdiwIleYEwvEE4cnmOi4NDJqk3YgXl8/s1600/IMG_2813.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-0SJZQC1tUm1Dy18ulaEddLBvHxh0Cf_QuowVvGRzDhhc3TnlJZhTYQro5J8FT_61X2A7MYRtDTX5hsPgTtwai_MUaVMLZj9E1wgkq2JaPUbuNdiwIleYEwvEE4cnmOi4NDJqk3YgXl8/s320/IMG_2813.JPG" width="180" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi04-pGcQulAkF2YT-xc-L8Gi4H-u3r7v1W-jPk-ThrnVk0ZlY2Uj9dNEy6xglV98JFTeouqOColGmcQ1kWOOTEBB_shMmw6oG3ga0G1kjAQY1itIYma4g3E0IZkAWRczqs_3FpyZYNu9Q/s1600/IMG_2819.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi04-pGcQulAkF2YT-xc-L8Gi4H-u3r7v1W-jPk-ThrnVk0ZlY2Uj9dNEy6xglV98JFTeouqOColGmcQ1kWOOTEBB_shMmw6oG3ga0G1kjAQY1itIYma4g3E0IZkAWRczqs_3FpyZYNu9Q/s320/IMG_2819.JPG" width="180" /></a></div>
<br />
<li>Place lettuce leaves and veggie patties on top of it and spread some honey mustard sauce.</li>
<br /><div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqA5TnA6e7Z0VBejv7x-jo4J6ynlo96Q1z-3UA_lcvKhzrVxYxcJipQyLwQibm6HHJc-5FtmXIHff6zc2dWHPVfqQLVeTlQJK2vPH8c105BDh2IrhxTt3yhnFtNCjd-1_qvrnmpV14DI8/s1600/IMG_2823.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqA5TnA6e7Z0VBejv7x-jo4J6ynlo96Q1z-3UA_lcvKhzrVxYxcJipQyLwQibm6HHJc-5FtmXIHff6zc2dWHPVfqQLVeTlQJK2vPH8c105BDh2IrhxTt3yhnFtNCjd-1_qvrnmpV14DI8/s320/IMG_2823.JPG" width="180" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZYnksAEzix667y3TlKvDZq3IxSrjp3uid1TcwFiYGPwO1qBAbyOxOHEig46A7NVLZ23kTlrxjAZrk-bnd7lpTqStgYLhNmX7yN4_D51EZlgRlZxCWworyrJ_0fOR0r9nMY_7uWQQofE8/s1600/IMG_2824.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZYnksAEzix667y3TlKvDZq3IxSrjp3uid1TcwFiYGPwO1qBAbyOxOHEig46A7NVLZ23kTlrxjAZrk-bnd7lpTqStgYLhNmX7yN4_D51EZlgRlZxCWworyrJ_0fOR0r9nMY_7uWQQofE8/s320/IMG_2824.JPG" width="180" /></a></div>
<br />
<li>Next place onions and tomatoes on top.Cover with another half bun and grill for 5 minutes.</li>
<br /><div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: center;">
<div style="text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Nfme_tS-lLz9jMf__r_RsVZh5PhZqF12FA-Rg23PzhAsApnP-jsk81Wk5gYar16VFsWS_ji7UgE1VIgcaLjcoXtjzsautjLP5XlVOnHKsY3pvh0KON03i38sSiBctnAnpCwGCDbPBN8/s1600/IMG_2828.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="160" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8Nfme_tS-lLz9jMf__r_RsVZh5PhZqF12FA-Rg23PzhAsApnP-jsk81Wk5gYar16VFsWS_ji7UgE1VIgcaLjcoXtjzsautjLP5XlVOnHKsY3pvh0KON03i38sSiBctnAnpCwGCDbPBN8/s320/IMG_2828.JPG" width="180" /></a></div>
</div>
</div>
</ul>
Serve immediately with tomato ketchup and a drink of your choice. <br />
<br />
<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheHW4DEac3cA5kzVL7eVDgFklxgHgpY6DLB6Uhj58wAM8vk_hyphenhyphenaHo7m9rW4FqsaepUHe-VPYxDCjec4lFSSAnYVbY1lZFliSlMwxJjjnGEWxWNHEeJb3wo8WgDiqeHK8zBxQyw8KDVUkc/s1600/IMG_2850.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="384" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEheHW4DEac3cA5kzVL7eVDgFklxgHgpY6DLB6Uhj58wAM8vk_hyphenhyphenaHo7m9rW4FqsaepUHe-VPYxDCjec4lFSSAnYVbY1lZFliSlMwxJjjnGEWxWNHEeJb3wo8WgDiqeHK8zBxQyw8KDVUkc/s320/IMG_2850.JPG" width="340" /></a></div>
</div>
<br />
<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4e3cv_t2xAvG2iSK7GRkU0QYuLKn0OBt_wFSjEDIEUoP0dFiEMn1IBjTozAE-NhWfbzkFB5EFD7XBDkrKp0l2Y5cY0s1NyVdqHvD4B9V3-rDHj-3DcbhsO2AbEL0WTrqYE18g-2hVNs0/s1600/IMG_2880.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="380" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4e3cv_t2xAvG2iSK7GRkU0QYuLKn0OBt_wFSjEDIEUoP0dFiEMn1IBjTozAE-NhWfbzkFB5EFD7XBDkrKp0l2Y5cY0s1NyVdqHvD4B9V3-rDHj-3DcbhsO2AbEL0WTrqYE18g-2hVNs0/s320/IMG_2880.JPG" width="320" /></a></div>
</div>
<br />
<span style="color: brown;"><strong>Note:</strong></span><br />
<ul>
<li>Replace cabbage instead of using lettuce leaves.</li>
<li>Can use any sauce spread on burger buns per your taste.</li>
<li>Finally grilling part is optional, it helps to get crispy bottom.</li>
<li>Choose your choice of stuffing to enjoy the bite.</li>
</ul>
<br />
<div dir="ltr" style="text-align: center;" trbidi="on">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaVK2yGLikJ_clpbX39wucWc0QaoSPTNhAuCmjhZb3Hl4BKrM6dLY7NcPTTEJa55BXP0vnpRsf1WA5tR5YPKz-Os0n220h59FtQlhFmKxTQsPEUg9fACQ_a8wG5Es-P3h71XYsy4bvT9M/s1600/IMG_2852.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaVK2yGLikJ_clpbX39wucWc0QaoSPTNhAuCmjhZb3Hl4BKrM6dLY7NcPTTEJa55BXP0vnpRsf1WA5tR5YPKz-Os0n220h59FtQlhFmKxTQsPEUg9fACQ_a8wG5Es-P3h71XYsy4bvT9M/s320/IMG_2852.JPG" width="300" /></a></div>
<div dir="ltr" style="text-align: center;" trbidi="on">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1rO_l3fkVDEFfl6931eTJqC65hfc6ES4aHRAEOxol_GbMd-PZYfHmOzSWXaZeq0Ji9bnReSvPu095uSFUnS6LxVsVuW4Ri8oBOj33N1ohEpyO5W0JlLqT5SRCE5c5eOOKEVzs3PSUCWc/s1600/2012-06-03+18.41.22-2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1rO_l3fkVDEFfl6931eTJqC65hfc6ES4aHRAEOxol_GbMd-PZYfHmOzSWXaZeq0Ji9bnReSvPu095uSFUnS6LxVsVuW4Ri8oBOj33N1ohEpyO5W0JlLqT5SRCE5c5eOOKEVzs3PSUCWc/s320/2012-06-03+18.41.22-2.jpg" width="320" /></a></div>
</div>Gayathri NGhttp://www.blogger.com/profile/05826322029596649953noreply@blogger.com31tag:blogger.com,1999:blog-7925186683021624049.post-74199499890978049512012-05-27T06:55:00.001-07:002012-05-27T06:55:43.803-07:00Vendaikai Poriyal<div dir="ltr" style="text-align: left;" trbidi="on">
This is very quick and simple stir fry and one of my fav too. The equal ratio of adding onions to the veggies tastes more fun and yummy. It goes well with all type of rice.<br />
<br />
<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtZYeQ2Cd_VrF_XIUf5ArAGiKXrJXbBg-SRqMpIN2T0RLQTeg9d7Yte_ych8cAxXOwMDF1SJvZnH9-nDB45MpEgYplSmknSdk4QxBLmAMX3334LZ7z82RROQiWrORCggl_7VuhB3xKHqw/s1600/IMG_2145.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="360" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtZYeQ2Cd_VrF_XIUf5ArAGiKXrJXbBg-SRqMpIN2T0RLQTeg9d7Yte_ych8cAxXOwMDF1SJvZnH9-nDB45MpEgYplSmknSdk4QxBLmAMX3334LZ7z82RROQiWrORCggl_7VuhB3xKHqw/s320/IMG_2145.JPG" width="360" /></a></div>
<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="color: brown;"><strong>Ingredients:</strong></span> <br />
Vendaikai / Ladies finger – 200 gm<br />
Onion - 2no<br />
Turmeric powder - 1/4tsp<br />
Chilli powder – 2tsp<br />
Salt to taste<br />
Oil - 3tsp<br />
<br />
<span style="color: brown;"><strong>Method:</strong></span><br />
<ul>
<li>Wash and clean the vendaikai and dry in a tissue paper. Now chop them into roundels as shown below.</li>
<br /><div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8IEEiAklTskc7S7Pq7gImx8PJzJWjibE2IgJyza3HrkZ2vZ1U7dLCPCoPuIKVIha5oMEyiKQlu6bA4uRSehgW-WT197dmL-gG6n1EYTzwo_UMG9MJE7xQJkMMik8JKz4nbU3oROXtxdA/s1600/IMG_1964.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8IEEiAklTskc7S7Pq7gImx8PJzJWjibE2IgJyza3HrkZ2vZ1U7dLCPCoPuIKVIha5oMEyiKQlu6bA4uRSehgW-WT197dmL-gG6n1EYTzwo_UMG9MJE7xQJkMMik8JKz4nbU3oROXtxdA/s320/IMG_1964.JPG" width="270" /></a></div>
<br />
<li>Heat oil in a pan and season with musturad seeds and add chopped vendaikai and saute well till it turns golden color and the raw smell leaves.</li>
<li>Now add chopped onions and add turmeric powder, chilly powder and salt and fry for couple of minutes and keep cover and cook for few more minutes till onion turns transparent and soft.</li>
<li>Now its ready to serve with hot rice!! </li>
</ul>
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMGXzfDRUsk3lT7b638xdSTZuFwI1Y8lo6lUpwsY1iNDTRHpQuCxdYunMgLfclZrPx-qHOhFF64OGG-GGuB4RZhKgZhgSWurTA0CIKqRM6DdbRer47AdmXeuvVzL3Q0Lfx66ummNy0htA/s1600/IMG_2137.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMGXzfDRUsk3lT7b638xdSTZuFwI1Y8lo6lUpwsY1iNDTRHpQuCxdYunMgLfclZrPx-qHOhFF64OGG-GGuB4RZhKgZhgSWurTA0CIKqRM6DdbRer47AdmXeuvVzL3Q0Lfx66ummNy0htA/s320/IMG_2137.JPG" width="320" /></a></div>
</div>
<br />
<span style="color: brown;"><strong>Note:</strong></span><br />
<ul>
<li>Try using small onions, instead of big onions.</li>
<li>At the finishing stage add garam masala powder for more flavor.</li>
</ul>
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</div>Gayathri NGhttp://www.blogger.com/profile/05826322029596649953noreply@blogger.com31Singapore1.352083 103.8198361.098096 103.503979 1.6060699999999999 104.13569299999999tag:blogger.com,1999:blog-7925186683021624049.post-49121557808641874802012-05-14T07:46:00.001-07:002012-05-14T07:46:57.255-07:00Sago Kitchadi / Javvarisi Upma<div dir="ltr" style="text-align: left;" trbidi="on">
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When I started learning to cook and help my mom in kitchen, I start with simple dishes and Sago Upma was one among them. We prepared this upma especially during fasting times as there are no garlic and onions are added. Sago upma is one of the regular dishes which I prepare for dinner as its a light and simple to prepare. Though we get sago in Singapore, I prefer to make this from the sago from variety called neylon sago and also bought from India as this nylon sago very perfect for doing upma and payasam as it is very tiny and won’t be soggy when prepared. It tastes great with simple mango pickle. </div>
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<span style="color: brown;"><strong>Ingredients:</strong></span><br />
<br />
Nylon Sago / Javvarisi - 1cup<br />
Moong dhal - 2tblsp<br />
Green chili – 4no<br />
Cashews – few<br />
Lemon juice – 2tsp<br />
Salt to taste<br />
Coriander leaves few<br />
Oil – 2tblsp<br />
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<span style="color: brown;"><strong>To Temper:</strong></span><br />
<br />
Mustard seeds – 1/4 tsp<br />
Urad dhal – 1/2 tsp<br />
Channa dhal – 1/4 tsp<br />
Curry leaves<br />
Hing – 1/4 tsp<br />
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<span style="color: brown;"><strong>Method:</strong></span><br />
<ul>
<li>Wash and soak the nylon sago in water for minimum four hours or overnight by adding salt. Drain the excess water from it and keep aside.</li>
<li>Now cook the moong dhal in open kadai till soft, but not mashy.</li>
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<li>Heat a tbsp of oil in a pan and season with mustard seeds once it starts pop up add urad dhal, channa dhal followed by curry leaves, cashews, silted green chilies and add sago and fry for few minutes (5 to 7 minutes), until to drain if there is any excess water from sago and it turns transparent and get soft.</li>
<li>Then add turmeric powder and the cooked moong dhal to it and mix gently to combine well for a couple of minutes.</li>
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<li>Now switch off the flame and add lemon juice and mix well.</li>
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<li>Finely garnish with coriander leaves.</li>
</ul>
Serve hot with pickle and enjoy!!<br />
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<span style="color: brown;"><strong>Note:</strong></span> <br />
<br />
<ul>
<li>Towards the end you could add some grated coconut.</li>
<li>The sago could also be soaked in beaten curd for overnight and follow the same method to prepare upma, in this case avoid adding lemon juice.</li>
</ul>
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<br /></div>Gayathri NGhttp://www.blogger.com/profile/05826322029596649953noreply@blogger.com32Singapore1.352083 103.8198361.098096 103.503979 1.6060699999999999 104.13569299999999tag:blogger.com,1999:blog-7925186683021624049.post-60136495158227774022012-05-05T14:00:00.000-07:002012-06-07T20:06:21.074-07:00Shrikhand - My 50th Post<div dir="ltr" style="text-align: left;" trbidi="on">
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I am happy to publish my 50th post Shrikhand.It is served as dessert or side dish with pooris, usually in Gujarati and Maharashtrian cuisines. I have tasted this Shrikhand as a dessert for Gujarathi thali at Saravana Bhavan, Pondy Bazaar, Chennai. I become a great fan of this and really enjoyed it. After some time I started carving for this dessert and I goggled out for the recipe. And finally my taste buds was satisfied after referring to many sources to make it more authentic. This is done with basic ingredients and simple steps, but the only thing is, processing yogurt to the desired thickness takes more time.</div>
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<span style="color: brown;"><strong>Ingredients:</strong></span><br />
<br />
Plain yogurt - 2cups<br />
Powdered sugar - 2tbsp<br />
Warm milk - 1 tbsp<br />
Rose water - 2drops(optional)<br />
Saffron strands few<br />
Cardamom powder - 1 tsp<br />
Pistachio few<br />
<br />
<span style="color: brown;"><strong>Method:</strong></span><br />
<ul>
<li>Take the curd and tied in a muslin cloth and place it in a strainer and at the bottom, place the bowl to collect the excess water.</li>
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<li>Keep this in refrigerator for 8 to 10 hours, to get a thick curd.</li>
<li>In warm milk, crush and add saffron strands and set aside.</li>
<li>Chop the pistachio and keep aside.</li>
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<li>Take the thick curd in a bowl, to this add powdered sugar and mix gently to get a creamy texture.</li>
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<br />
<li>Now add cardamom powder, saffron milk, rose water, chopped pistachios (reserve few for garnishing)and mix to combine all,until smooth and nice colour.</li>
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<br />
<li>Transfer this shrikhand in a serving bowl and refrigerate for an hour before serving.</li>
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<br />
<li>Garnish with pista and nuts and serve chill.</li>
</ul>
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<br />
Enjoy the creamy yummy dessert for a hot summer… <br />
<br />
<br />
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<span style="color: brown;"><strong>Note:</strong></span><br />
<br />
<ul>
<li>Keep refrigerated and enjoy, which can last for a week</li>
<li>Do not squeeze the muslin cloth to remove water.</li>
</ul>
<br /></div>
<br />
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</div>Gayathri NGhttp://www.blogger.com/profile/05826322029596649953noreply@blogger.com43tag:blogger.com,1999:blog-7925186683021624049.post-61694443246578016542012-05-03T07:23:00.000-07:002012-05-08T02:28:35.059-07:00Cauliflower Kurma<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
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<div dir="ltr" style="text-align: left;" trbidi="on">
<div dir="ltr" style="text-align: left;" trbidi="on">
I am a great fan of cauliflower and this Kurma taste great with chapathis or pooris. It has good flavor blended well with spices. </div>
<br />
<span style="color: brown;"><strong>Ingredients:</strong></span><br />
<br />
Cauliflower – 1 medium<br />
Potato - 1medium<br />
Onion – 2no<br />
Tomato -1no<br />
Coriander powder – 2 tsp<br />
Red chili powder – 1 tsp<br />
Turmeric powder - 1/4 tsp<br />
Fresh cream or milk - 2tbsp<br />
Salt to tsate<br />
Oil<br />
<br />
<span style="color: brown;"><strong>Grind to fine paste:</strong></span><br />
<br />
Garlic – 4<br />
Ginger – 1’’<br />
Green chili – 2 nos<br />
Black pepper – 4nos<br />
Fennel seed – 1/4 tsp<br />
Cardamom – 1 nos<br />
Clove – 2 nos<br />
Cinnamon – 1”<br />
Coconut – 2 tbsp<br />
Cashew – 6 nos<br />
<br />
<span style="color: brown;"><strong>Method:</strong></span><br />
<ul>
<li>Chop and clean the florets and soak in hot water by adding a pinch of salt and leave for 5 minutes. Drain water and keep the florets aside.</li>
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<br />
<li>Peel and chop the potatoes into small cubes and leave in water until use.</li>
<li>Make a fine paste of the given ingredients.</li>
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<br />
<li>Heat oil in a pan and saute the onions till translucent then add tomatoes and fry until it get soft and tender.</li>
<li>Now add red chili powder, coriander powder, florets, potato and add salt(remember we already added salt in cauliflower) and fry for 2 minutes.</li>
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<br />
<li>Add ground paste and enough water till the florets sink and cover with lid and cook in low flame till the cauliflower and potato gets cooked in the masala and the raw sell goes.</li>
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<br />
<li>Finally add the milk or fresh cream and cook for 2 minutes and garnish with coriander leaves.</li>
</ul>
Serve hot with Rotis, Poori or Dosa.<br />
<br />
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<br />
<span style="color: brown;"><strong>Note:</strong></span> <br />
<br />
<ul>
<li>Can reduce the quantity of coconut and add poppy seeds for rich in taste.</li>
<li>Add your choice of veggie with cauliflower.</li>
<li>Towards the end i added milk instead you could aso fresh cream.</li>
</ul>
<br />
<div>
</div>
<div>
</div>
</div>
</div>Gayathri NGhttp://www.blogger.com/profile/05826322029596649953noreply@blogger.com17