tag:blogger.com,1999:blog-2320887648821334502024-03-19T03:07:55.464-05:00Uthra's KitchenUthrahttp://www.blogger.com/profile/01140253047958165593noreply@blogger.comBlogger28125tag:blogger.com,1999:blog-232088764882133450.post-36290438200593524242015-03-29T16:15:00.003-05:002015-03-29T16:16:37.713-05:00Vada Paav<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil7l4w9jCt__6Zapto8IAc8wH3JemGYSEoBWBA8aUtCouZLz2a2RpnN2ZpqP4iArEx9qyf3_5GIASpeGc4M-ugKcTyWEJNsUKR5gdO5q4K4h_MhOpasNGQ0Ecx8jyjix3qxWqnzXKxD04/s1600/vada+paav+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil7l4w9jCt__6Zapto8IAc8wH3JemGYSEoBWBA8aUtCouZLz2a2RpnN2ZpqP4iArEx9qyf3_5GIASpeGc4M-ugKcTyWEJNsUKR5gdO5q4K4h_MhOpasNGQ0Ecx8jyjix3qxWqnzXKxD04/s1600/vada+paav+.jpg" height="225" width="400" /></a></div>
<br />
<br />
<b>Ingredients: </b><br />
<br />
To make approximately 8 vada paavs<br />
<ol style="text-align: left;">
<li>Potatoes - 4 medium sized (boil and remove the skin)</li>
<li>Green Chilies - 2 medium sized (finely chop)</li>
<li>Curry leaves (wash and chop finely)</li>
<li>Garlic - 2 cloves (chop finely)</li>
<li>Cilantro - handful (chop finely)</li>
<li>Asafoetida</li>
<li>Mustard seeds - 1 tsp</li>
<li>Cumin seeds - 1/4 tsp</li>
<li>Besan - 1 cup</li>
<li>Turmeric powder</li>
<li>Red chili powder</li>
<li>Baking soda - 1/4 tsp</li>
<li>Water </li>
<li>Salt to taste</li>
<li>Oil - for deep fry</li>
<li>Garlic chutney</li>
<li>Green chutney</li>
<li>Tamarind chutney</li>
<li>Paav</li>
<li>Butter</li>
</ol>
<div>
<br /></div>
<div>
<b>Method:</b></div>
<div>
<br /></div>
<div>
Prepare the filling:</div>
<div>
<ol style="text-align: left;">
<li>Mash the potatoes and add salt to taste.</li>
<li>Heat 1 table spoon of oil in a kadai.</li>
<li>Add mustard seeds, when they crackle add cumin seeds, green chilies, curry leaves, garlic, asafoetida and 1/2 tsp turmeric.</li>
<li>Fry for few minutes.</li>
<li>Add it to the mashed potatoes.</li>
<li>Add coriander leaves and mix all the ingredients and make them into lemon sized balls and keep aside.</li>
</ol>
<div>
Make the batter:</div>
</div>
<div>
<ol style="text-align: left;">
<li>Mix besan with water, salt, baking soda, 1/2 tsp turmeric powder, 1/2 tsp red chili powder, asafoetida.</li>
<li>Beat the mixture and make it into a smooth batter without any lumps.</li>
</ol>
<div>
Make the vada:</div>
</div>
<div>
<ol style="text-align: left;">
<li>Heat oil in a pan.</li>
<li>Coat each potato ball with the batter.</li>
<li>Deep fry one by one till it becomes golden brown. Drain excess oil with a napkin.</li>
</ol>
<div>
Arrange the vada paav:</div>
</div>
<div>
<ol style="text-align: left;">
<li>Toast the paav with butter.</li>
<li>Spread garlic, green and tamarind chutneys on the paav.</li>
<li>Keep the vada in the center.</li>
<li>Serve hot!</li>
</ol>
</div>
<div>
<br /></div>
</div>
Uthrahttp://www.blogger.com/profile/01140253047958165593noreply@blogger.com0tag:blogger.com,1999:blog-232088764882133450.post-71488619940033183772015-01-02T20:58:00.000-06:002015-01-02T21:00:18.290-06:00Homestyle Minestrone Soup<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikWbPFyIqyyRP213piREsjIaqvrGG2f0kVN23abzKTvm4b-JaUj07jInBHlJM0pJ0WJhb4tdXLR-W9WzXwXsSR4p5zF9joUqsDHp4Qp8FKk2x_ZZbtz6TqdKORMyGaD85OtWdAZZh8ZWc/s1600/Minestrone.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikWbPFyIqyyRP213piREsjIaqvrGG2f0kVN23abzKTvm4b-JaUj07jInBHlJM0pJ0WJhb4tdXLR-W9WzXwXsSR4p5zF9joUqsDHp4Qp8FKk2x_ZZbtz6TqdKORMyGaD85OtWdAZZh8ZWc/s1600/Minestrone.jpg" height="225" width="400" /></a></div>
<br />
<b><u>Ingredients:</u></b><br />
<ol style="text-align: left;">
<li>Penne pasta - 1/4 - 1/2 cup</li>
<li>Garbanzo beans - 1/2 cup (or 1 can)</li>
<li>Onion - 1 large; chopped</li>
<li>Garlic - 2-3 cloves; chopped</li>
<li>Celery - 1 stalk, chopped</li>
<li>Carrots - 3; chopped</li>
<li>Tomatoes - 2 ; chopped</li>
<li>Tomato paste - 3 table spoon</li>
<li>Zucchini - 1; chopped </li>
<li>Baby spinach - 5 oz bag </li>
<li>Olive oil</li>
<li>Dried basil - 1 tablespoon</li>
<li>Oregano - 1 tablespoon</li>
<li>Pepper powder - 1 tablespoon</li>
<li>Salt - to taste</li>
<li>Water - 6 cups</li>
</ol>
<div>
<b><u>Method:</u></b></div>
<div>
<ol style="text-align: left;">
<li>If not using canned garbanzo, soak it for about 5 hrs and cook for 2 whistles in a pressure cooker with little salt. (Do not mash the beans).</li>
<li>Cook pasta in boiling hot water with salt until soft. Set aside.</li>
<li>Heat olive oil in a deep pot and add carrots, celery, onions and garlic.</li>
<li>Saute till the vegetables are cooked.</li>
<li>Add water, tomato, tomato paste, garbanzo beans.</li>
<li>Add the seasonings along with salt and pepper.</li>
<li>Bring to boil. Reduce the heat and simmer for about 15 minutes.</li>
<li>Add in the zucchini and let it boil again for 5 minutes.</li>
<li>Add the spinach to the soup and let it simmer for about 2-3 minutes.</li>
<li>Add the cooked pasta and give it a stir.</li>
<li>Serve hot with shredded cheese (optional)</li>
</ol>
<div>
<b><u>Note:</u></b> You can also substitute garbanzo beans with red kidney beans or use both!</div>
</div>
</div>
Uthrahttp://www.blogger.com/profile/01140253047958165593noreply@blogger.com0tag:blogger.com,1999:blog-232088764882133450.post-91647037834532542602014-12-31T20:08:00.000-06:002014-12-31T20:17:24.814-06:00Southwest Chili Soup<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcpdhNp9CFmTFvbPbfA5kAR5p7QDqcLNH019Ozc1kN8MePRkid15InPtwwQWa11O10UqhZg1xvwWTNaEPOhq-eTP-cpLmIgQHxrBzO1xz4TPtjF5nkpC_CxBUz8OoRCgYikuT9DsFTBKc/s1600/Southwest+Chili+soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcpdhNp9CFmTFvbPbfA5kAR5p7QDqcLNH019Ozc1kN8MePRkid15InPtwwQWa11O10UqhZg1xvwWTNaEPOhq-eTP-cpLmIgQHxrBzO1xz4TPtjF5nkpC_CxBUz8OoRCgYikuT9DsFTBKc/s1600/Southwest+Chili+soup.jpg" height="225" width="400" /></a></div>
<br />
<b><u><br /></u></b>
<b><u><br /></u></b>
<b><u>Ingredients:</u></b><br />
<br />
<ol style="text-align: left;">
<li>Onions - 1 large; chopped</li>
<li>Tomatoes - 2 large; chopped</li>
<li>Green chilies - 5; chopped finely</li>
<li>Red kidney beans - 1/2 cup (or 1 can)</li>
<li>Great northern beans - 1/2 cup (or 1 can)</li>
<li>Red chili powder - 1 tablespoon</li>
<li>Cumin powder - 1 tablespoon</li>
<li>Vegetable broth - about 3 cups (more or less depending on preferred consistency)</li>
<li>Salt - to taste</li>
<li>Coriander leaves - for garnish</li>
</ol>
<br />
<br />
<b><u>Note1: </u></b>If not using canned, soak red kidney beans and great northern beans for about 6 hours. Pressure cook with salt for 2 whistles. Do not overcook and mash the beans.<br />
<br />
<br />
<b><u>Method:</u></b><br />
<ol style="text-align: left;">
<li>In a saucepan heat olive oil and saute the onions till they become transparent.</li>
<li>Add in the tomatoes, green chilies, red chili powder, cumin powder, salt and fry for a minute.</li>
<li>Add in the vegetable broth and bring to boil.</li>
<li>Add in the red kidney and northern beans.</li>
<li>Close the pan and simmer for 15 minutes.</li>
<li>Garnish with chopped coriander leaves.</li>
</ol>
<div>
<b><u>Note2:</u></b> Seitan (soy meat substitute) can be added for extra protein.</div>
</div>
Uthrahttp://www.blogger.com/profile/01140253047958165593noreply@blogger.com0tag:blogger.com,1999:blog-232088764882133450.post-73908229331948289992013-07-03T16:41:00.000-05:002013-07-03T16:41:19.065-05:00Kadai Paneer<div dir="ltr" style="text-align: left;" trbidi="on">
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</div>
<ol>
<li><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikChQok2yEjm6vzdgvUIDJ3nOeePjbnHNqf-gOq0iFZjVTYOnEwYe7rf5FFEqUkSgR4zBH3tnYtTnhqHQD-lOYRaoKuHg9sp0k7MYprtaZeXylssrNv3NqNaY_h6cTQLKa57WW_HdUGsE/s1024/kadai+paneer+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikChQok2yEjm6vzdgvUIDJ3nOeePjbnHNqf-gOq0iFZjVTYOnEwYe7rf5FFEqUkSgR4zBH3tnYtTnhqHQD-lOYRaoKuHg9sp0k7MYprtaZeXylssrNv3NqNaY_h6cTQLKa57WW_HdUGsE/s400/kadai+paneer+.jpg" width="400" /></a></li>
</ol>
<br />
<br />
<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients:</b></span><br />
<br />
<ol style="text-align: left;">
<li><span style="font-family: Georgia, Times New Roman, serif;">Paneer - about 300 grams (cut into cubes)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Onion - 1 (cut into half inch pieces)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Capsicum - 2 (cut into half inch pieces)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Tomatoes - 4 (cut into small pieces)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Coriander seeds - 1 1/2 tsp </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Red chilies - 5-6 (add more or less according to desired spice level)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Ginger - 1 inch piece (shredded)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Garlic - 2 cloves (shredded)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Green chilies - 2 (slit them)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Dried methi leaves - about 1/2 tsp </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Garam masala - 1/2 tsp</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Turmeric powder - 1/2 tsp</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Salt - to taste </span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Oil</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Fresh coriander leaves - for garnish</span></li>
</ol>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Method:</b></span></div>
<div>
<ol style="text-align: left;">
<li><span style="font-family: Georgia, Times New Roman, serif;">Dry roast the coriander seeds and red chilies till they turn a little brown. (Make sure not to turn them black).</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">When it cools, grind into a coarse mixture.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Heat oil in a kadai and add the shredded ginger and garlic . (Alternatively you can add the ginger-garlic paste).</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Saute for a couple of minute and add the onions. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Saute till the onions turn transparent.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Add the tomatoes and cook till they become soft. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Add the ground mixture, turmeric powder, required salt and cook till the tomatoes becomes like a paste. (This should take about 8-10 minutes)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Add the capsicum, mix well and cover the kadai. Cook till the capsicum becomes soft. (Sprinkle little water if you need to, so that the mixture does not stick to the kadai).</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Add the paneer cubes, garam masala and cook for about 2-3 minutes.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Switch off the flame and crush the methi leaves and add it to the kadai paneer. Mix well.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Garnish with coriander leaves.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Serve hot with chapatis. </span></li>
</ol>
</div>
</div>
Uthrahttp://www.blogger.com/profile/01140253047958165593noreply@blogger.com0tag:blogger.com,1999:blog-232088764882133450.post-83505397188900366082013-06-26T20:43:00.000-05:002013-06-26T20:43:54.725-05:00How to Sprout Whole Green Moong?<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzsqw-nUsXszcs5R12n_FjHuaXlR9ouV__Vfds_CMl07BfQthvzsiuiLblK_T46Z3W7xaKpPcexzWpA_AXsMg9Sx2ihtSEh7_L4mUzHemK8HJKWq6f4MKdCMagfm0zY0dUpEA4LMRWvpk/s1600/sprout+moong+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzsqw-nUsXszcs5R12n_FjHuaXlR9ouV__Vfds_CMl07BfQthvzsiuiLblK_T46Z3W7xaKpPcexzWpA_AXsMg9Sx2ihtSEh7_L4mUzHemK8HJKWq6f4MKdCMagfm0zY0dUpEA4LMRWvpk/s400/sprout+moong+.jpg" width="400" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients:</b></span><br />
<br />
<ol style="text-align: left;">
<li><span style="font-family: Georgia, Times New Roman, serif;">Whole Green Moong - 1 1/2 cups</span></li>
</ol>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Method:</b></span></div>
<div>
<ol style="text-align: left;">
<li><span style="font-family: Georgia, Times New Roman, serif;">Wash and soak the moong overnight (about 7-8 hours) in about 3 cups of water.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Drain the water completely.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Tie the moong in a muslin cloth/clean towel.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Place the cloth in a container and close the lid.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Check in 24 hours to see if the moong has sprouted.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">If you want longer sprouts, let it stay in the container for another 12 hours.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Remove the cloth and transfer the moong to a container</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Can be kept refrigerated upto 3 days. </span></li>
</ol>
</div>
</div>
Uthrahttp://www.blogger.com/profile/01140253047958165593noreply@blogger.com0tag:blogger.com,1999:blog-232088764882133450.post-50268667972827439852013-05-19T17:35:00.000-05:002013-05-19T17:35:26.438-05:00Mint Thogayal<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtdudaahwHf7GTOfzUoxWfNf-veMLquJqw4S4ndr6ujvUfool97pNIFs23owwjU7GvzP7DIRZFWZnCOt9FL1Cc405cGrAiqB_UPd466EE6LPfWRZ3md4s2FSo5UQI6bYT1kDtxCCsuSd0/s1600/Mint+Thogayal+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtdudaahwHf7GTOfzUoxWfNf-veMLquJqw4S4ndr6ujvUfool97pNIFs23owwjU7GvzP7DIRZFWZnCOt9FL1Cc405cGrAiqB_UPd466EE6LPfWRZ3md4s2FSo5UQI6bYT1kDtxCCsuSd0/s400/Mint+Thogayal+.jpg" width="400" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients:</b></span><br />
<br />
<ol style="text-align: left;">
<li><span style="font-family: Georgia, Times New Roman, serif;">Mint - 1 bunch (packed tightly). (Wash the leaves well!)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Tamarind - 1 small lemon sized ball</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Red chilies - 3-4 (adjust according to taste)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Mustard seeds - 1tsp</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Urad dal - 1 1/2 tsp</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Asafoetida - 1/4 tsp</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Salt to taste</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Oil - 1 table spoon</span></li>
</ol>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Method:</b></span></div>
<div>
<ol style="text-align: left;">
<li><span style="font-family: Georgia, Times New Roman, serif;">In a pan, heat oil.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Add mustard seeds. When they start to crackle, add asafoetida and urad dal.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">When the dal starts to change color, add the red chilies.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Saute for a minute in medium flame. (Do not let the dals to turn black)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Switch off the flame and add the mint leaves and saute for 1 minute.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Let this mixture cool. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Grind with tamarind and salt to taste.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Add little water if required to get a thogayal consistency.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Goes well with hot steamed rice!</span></li>
</ol>
</div>
</div>
Uthrahttp://www.blogger.com/profile/01140253047958165593noreply@blogger.com0tag:blogger.com,1999:blog-232088764882133450.post-55409009759381154542013-05-11T14:56:00.000-05:002013-05-11T14:56:55.578-05:00Karuvepillai Kozhambu<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Georgia, Times New Roman, serif;"><b><br /></b></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>My mom's recipe! :-)</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b><br /></b></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients:</b></span><br />
<br />
<ol style="text-align: left;">
<li><span style="font-family: Georgia, Times New Roman, serif;">Karuvepillai (Curry leaves) - 8-9 strands</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Urad dal - 11/2 tsp</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Red chilies - 4 </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Peppercorns - 3-4</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Tamarind - a lemon sized ball</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Asafoetida</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Mustard seeds -1/2 tsp</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Fenugreek seeds - 1/4th tsp</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Salt to taste</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Oil</span></li>
</ol>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Method:</b></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><b>For the powder:</b></span></div>
<div>
<ol style="text-align: left;">
<li><span style="font-family: Georgia, Times New Roman, serif;">In a small pan, heat about 1 table spoon of oil.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Add the urad dal, red chilies, pepper corns and little asafoetida.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Add the curry leaves and saute till the dals turn brown.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Let this cool and grind without adding water.</span></li>
</ol>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">For the kozhambu:</span></div>
</div>
<div>
<ol style="text-align: left;">
<li><span style="font-family: Georgia, Times New Roman, serif;">Soak the tamarind in 2 1/2 cups of hot water for 5 minutes and extract the juice.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">In a kadai, heat a table spoon of oil and add mustard seeds.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">When it splutters, add the fenugreek seeds and little asafoetida.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Add the tamarind water and salt to taste.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">When it comes to a boil, add the karuvepillai powder.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Allow this mixture to boil till it becomes a little thick.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Serve hot! This dish goes really well with rice, paruppu thogayal and aloo fry.</span></li>
</ol>
</div>
</div>
Uthrahttp://www.blogger.com/profile/01140253047958165593noreply@blogger.com1tag:blogger.com,1999:blog-232088764882133450.post-33360204557877627972013-04-28T10:21:00.000-05:002013-04-28T10:21:00.425-05:00Aloo Paratha<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs0Onw5h6KNJUbWkP2kANUFxfU0JDu8uNH54wg_XesA0YbSY6NRW05ZkXt6NDa6Qsn9XDAzeX4U93N3fkQp60Zc9MT5UadpEqlbLG6w1KgHjjFqzwDqmqqngEPPwbnGSGtNSkekidQi0U/s1600/aloo+paratha+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs0Onw5h6KNJUbWkP2kANUFxfU0JDu8uNH54wg_XesA0YbSY6NRW05ZkXt6NDa6Qsn9XDAzeX4U93N3fkQp60Zc9MT5UadpEqlbLG6w1KgHjjFqzwDqmqqngEPPwbnGSGtNSkekidQi0U/s1600/aloo+paratha+.jpg" height="300" width="400" /></a></div>
<br />
<span style="font-family: Georgia, Times New Roman, serif;"><i>For about 6-7 parathas</i></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients:</b></span><b style="font-family: Georgia, 'Times New Roman', serif;"><i>For the stuffing</i></b><br />
<br />
<ol style="text-align: left;">
<li><span style="font-family: Georgia, Times New Roman, serif;">Potatoes - 4 medium sized </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Green chilies - 2 (chop into tiny pieces)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Red chili powder - 1 tsp</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Turmeric powder - 1/2 tsp</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Cumin seeds - 1/2 tsp</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Garam masala - 1/2 tsp</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;"> Salt - to taste</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Fresh coriander leaves - handful (chop finely)</span></li>
</ol>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><b><i>For the dough</i></b></span></div>
<div>
<ol style="text-align: left;">
<li><span style="font-family: Georgia, Times New Roman, serif;">Atta (whole wheat flour) - 6-7 scoops with a ladle</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Water</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Oil - 1 table spoon</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Salt - to taste</span></li>
</ol>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Method:</b></span></div>
</div>
<div>
<b style="font-family: Georgia, 'Times New Roman', serif;"><i>To prepare the dough</i></b></div>
<div>
<ol style="text-align: left;">
<li><span style="font-family: Georgia, Times New Roman, serif;">Take the atta in a large mixing bowl. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Add salt and oil.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Use required amount of water to knead into soft dough</span></li>
</ol>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><b><i>To prepare the stuffing</i></b></span></div>
</div>
<div>
<ol style="text-align: left;">
<li><span style="font-family: Georgia, Times New Roman, serif;">Pressure cook the potatoes for 3 whistles, peal the skin and mash it in a pan.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Add the rest of the ingredients and mix well.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Make lemon sized balls from this mixture.</span></li>
</ol>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><b><i>To prepare the parathas</i></b></span></div>
</div>
<div>
<ol style="text-align: left;">
<li><span style="font-family: Georgia, Times New Roman, serif;">Take some dough on your hand and make it into a round ball.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Roll the dough into a small round shape.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Keep the stuffing in the middle of the dough and seal it.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Roll this out into a bigger round shape.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Cook the paratha on a hot tawa. Spread some oil on top of the paratha and flip it. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Cook till you see spots of golden brown on the paratha.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Repeat the process for all the dough.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Serve hot with mint/coriander and/or any raita or pickle.</span></li>
</ol>
</div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
</div>
Uthrahttp://www.blogger.com/profile/01140253047958165593noreply@blogger.com1tag:blogger.com,1999:blog-232088764882133450.post-22593200437834987142013-04-25T18:09:00.000-05:002013-04-26T07:42:09.877-05:00Tomato Basil Soup <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAff9oXUa0PmcbQajtrwuSLfU_teMJ6hp2Z_y0dwVA1Y5NM8NhbOFhJ6PtowjmmBPCAs9uciSqTMIC00ba2PIBHsngMpSSXPlwTX8DBpgn4J_iqHoFGcrXjNhZjNnDa4VMfQaj4kvsQL0/s1600/Tomato+Soup.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAff9oXUa0PmcbQajtrwuSLfU_teMJ6hp2Z_y0dwVA1Y5NM8NhbOFhJ6PtowjmmBPCAs9uciSqTMIC00ba2PIBHsngMpSSXPlwTX8DBpgn4J_iqHoFGcrXjNhZjNnDa4VMfQaj4kvsQL0/s400/Tomato+Soup.jpg" width="400" /></a></div>
<br />
I took this recipe from Sanjeev Kapoor and made some changes to it.<br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients:</b></span><br />
<br />
<ol style="text-align: left;">
<li><span style="font-family: Georgia, Times New Roman, serif;">Tomatoes - about 10-12 medium size, quartered (I used about 5 big greenhouse tomatoes).</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Onion - 1 medium sized (cut lengthwise)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Carrot - 1 (cut into roundels)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Garlic - 2 cloves (cut into small pieces)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Coriander stalk - a handful</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Basil leaves - 5-6</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Butter - 1 tablespoon, oil - 1 tsp</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Salt to taste</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Freshly ground pepper</span></li>
</ol>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Method:</b></span></div>
<div>
<ol style="text-align: left;">
<li><span style="font-family: Georgia, Times New Roman, serif;">In a pan, heat butter and oil. Add onions, garlic and saute until transparent.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Add the tomatoes, carrots, coriander stalks along with 4 basil leaves. Saute for a minute and add 2 cups of water.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Cover the pan and cook for about 5-8 minutes. Switch off the flame and filter the water. Reserve it for later.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">When the mixture cools, grind it in batches and pass it through a sieve and collect the puree in a pan.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Repeat the process for rest of the mixture. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Adjust consistency by adding the required amount of the reserved liquid.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Add salt and freshly ground pepper and heat the soup till it comes to a boil.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Garnish with chopped basil leaves.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;"> Serve hot with croutons.</span></li>
</ol>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">Note:</span></div>
</div>
<div>
<ol style="text-align: left;">
<li><span style="font-family: Georgia, Times New Roman, serif;">Add some fresh cream if you want your soup a little richer.</span></li>
</ol>
</div>
</div>
Uthrahttp://www.blogger.com/profile/01140253047958165593noreply@blogger.com0tag:blogger.com,1999:blog-232088764882133450.post-43803361667209514192013-04-25T17:33:00.002-05:002013-04-25T17:34:29.240-05:00Pesarattu<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5_amnrLwEaC3lXCA-r0vW9lXSxGIa6Q-R00Y1AfNkDkvoGbC5UsAuka0Kkp9Lk6Nk03B-LfMIyf6bXP6gaARxILv02TYeuud7ciM-fBRt5RRb6FvyHXUAeOo7mlRCgWWjdBHa_u4CUHY/s1600/Pesarattu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="216" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5_amnrLwEaC3lXCA-r0vW9lXSxGIa6Q-R00Y1AfNkDkvoGbC5UsAuka0Kkp9Lk6Nk03B-LfMIyf6bXP6gaARxILv02TYeuud7ciM-fBRt5RRb6FvyHXUAeOo7mlRCgWWjdBHa_u4CUHY/s400/Pesarattu.jpg" width="400" /></a></div>
<br />
<span style="font-family: Georgia, Times New Roman, serif;">Ingredients:</span><br />
<br />
<ol style="text-align: left;">
<li><span style="font-family: Georgia, Times New Roman, serif;">Yellow moong dal - 2 cups (can also use green whole moong)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Raw rice - a fist full</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Ginger - 2 inch piece</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Green chilies - 2-3 </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Coriander leaves - 1/2 a bunch</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Salt to taste</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Yogurt - 1/2 cup (optional)</span></li>
</ol>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">Method:</span></div>
<div>
<ol style="text-align: left;">
<li><span style="font-family: Georgia, Times New Roman, serif;">Soak the moong dal and rice together for about 2-3 hours. (If using green moong soak for about 7-8 hours)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Grind the dal and rice along with the other ingredients (except oil and yogurt)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Bring it to dosa consistency by adding water and yogurt (if using).</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Make the pesarattu on a tawa just like a dosa.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Serve hot with mint or coriander chutney!</span></li>
</ol>
</div>
</div>
Uthrahttp://www.blogger.com/profile/01140253047958165593noreply@blogger.com0tag:blogger.com,1999:blog-232088764882133450.post-83618856355737890512013-04-25T12:33:00.003-05:002013-04-25T12:35:01.400-05:00Aloo Bhajji<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9ESQgrrVVSdHyQUAaeK2VXNkDJAUWnH36u_9YTcAs9KJo6rDqwq4B-kNKq06drMl3qxWlRKxIns3TwbLAnQeYVIeV7-TczolXhmLquFzTcg_vjryTwWsFW1ZvqTfdlCTtjTdn1y_Kz4g/s1600/Poori+Bhaji.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9ESQgrrVVSdHyQUAaeK2VXNkDJAUWnH36u_9YTcAs9KJo6rDqwq4B-kNKq06drMl3qxWlRKxIns3TwbLAnQeYVIeV7-TczolXhmLquFzTcg_vjryTwWsFW1ZvqTfdlCTtjTdn1y_Kz4g/s1600/Poori+Bhaji.jpg" height="300" width="400" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></div>
<div class="MsoNormal">
<b style="font-family: Georgia, 'Times New Roman', serif;">Ingredients:</b></div>
<div class="MsoNormal">
<span style="font-family: Georgia, Times New Roman, serif;"><b><br /></b></span></div>
<div class="MsoListParagraphCxSpFirst" style="margin-left: 43.5pt; mso-add-space: auto; mso-list: l1 level1 lfo1; text-indent: -25.5pt;">
<span style="font-family: Georgia, Times New Roman, serif;">1.<span style="font-size: 7pt;">
</span><!--[endif]-->Potatoes – 5 medium size<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: 43.5pt; mso-add-space: auto; mso-list: l1 level1 lfo1; text-indent: -25.5pt;">
<!--[if !supportLists]--><span style="font-family: Georgia, Times New Roman, serif;">2.<span style="font-size: 7pt;">
</span><!--[endif]-->Onions – 1 (cut into small pieces)<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: 43.5pt; mso-add-space: auto; mso-list: l1 level1 lfo1; text-indent: -25.5pt;">
<!--[if !supportLists]--><span style="font-family: Georgia, Times New Roman, serif;">3.<span style="font-size: 7pt;">
</span><!--[endif]-->Tomatoes – 2 medium size (cut into small pieces)<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: 43.5pt; mso-add-space: auto; mso-list: l1 level1 lfo1; text-indent: -25.5pt;">
<!--[if !supportLists]--><span style="font-family: Georgia, Times New Roman, serif;">4.<span style="font-size: 7pt;">
</span><!--[endif]-->Peas - 1
small cup (I used frozen peas)<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: 43.5pt; mso-add-space: auto; mso-list: l1 level1 lfo1; text-indent: -25.5pt;">
<!--[if !supportLists]--><span style="font-family: Georgia, Times New Roman, serif;">5.<span style="font-size: 7pt;">
</span><!--[endif]-->Green chilies – 2 (cut in small pieces)<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: 43.5pt; mso-add-space: auto; mso-list: l1 level1 lfo1; text-indent: -25.5pt;">
<!--[if !supportLists]--><span style="font-family: Georgia, Times New Roman, serif;">6.<span style="font-size: 7pt;">
</span><!--[endif]-->Ginger – 1 inch piece (shredded)<o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Georgia, Times New Roman, serif;">7.<span style="font-size: 7pt;">
</span><!--[endif]-->Turmeric powder – 1 tsp<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: 43.5pt; mso-add-space: auto; mso-list: l1 level1 lfo1; text-indent: -25.5pt;">
<!--[if !supportLists]--><span style="font-family: Georgia, Times New Roman, serif;">8.<span style="font-size: 7pt;">
</span><!--[endif]-->Red chili powder – 2 tsp<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: 43.5pt; mso-add-space: auto; mso-list: l1 level1 lfo1; text-indent: -25.5pt;">
<!--[if !supportLists]--><span style="font-family: Georgia, Times New Roman, serif;">9.<span style="font-size: 7pt;">
</span><!--[endif]-->Garam masala – ½ tsp<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: 43.5pt; mso-add-space: auto; mso-list: l1 level1 lfo1; text-indent: -25.5pt;">
<!--[if !supportLists]--><span style="font-family: Georgia, Times New Roman, serif;">10.<span style="font-size: 7pt;">
</span><!--[endif]-->Cumin seeds – 1 tsp<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: 43.5pt; mso-add-space: auto; mso-list: l1 level1 lfo1; text-indent: -25.5pt;">
<!--[if !supportLists]--><span style="font-family: Georgia, Times New Roman, serif;">11.<span style="font-size: 7pt;">
</span><!--[endif]-->Oil<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: 43.5pt; mso-add-space: auto; mso-list: l1 level1 lfo1; text-indent: -25.5pt;">
<!--[if !supportLists]--><span style="font-family: Georgia, Times New Roman, serif;">12.<span style="font-size: 7pt;">
</span><!--[endif]-->Salt to taste<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: 43.5pt; mso-add-space: auto; mso-list: l1 level1 lfo1; text-indent: -25.5pt;">
<!--[if !supportLists]--><span style="font-family: Georgia, Times New Roman, serif;">13.<span style="font-size: 7pt;">
</span><!--[endif]-->Lime juice (2 tsp, optional)<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpLast" style="margin-left: 43.5pt; mso-add-space: auto; mso-list: l1 level1 lfo1; text-indent: -25.5pt;">
<!--[if !supportLists]--><span style="font-family: Georgia, Times New Roman, serif;">14.<span style="font-size: 7pt;">
</span><!--[endif]-->Coriander leaves for garnish<o:p></o:p></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Method:</b><o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoListParagraphCxSpFirst" style="margin-left: 43.5pt; mso-add-space: auto; mso-list: l0 level1 lfo2; text-indent: -25.5pt;">
<!--[if !supportLists]--><span style="font-family: Georgia, Times New Roman, serif;">1.<span style="font-size: 7pt;">
</span><!--[endif]-->Pressure cook the potatoes for 3 whistles. Remove the skin and cut in big pieces.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: 43.5pt; mso-add-space: auto; mso-list: l0 level1 lfo2; text-indent: -25.5pt;">
<!--[if !supportLists]--><span style="font-family: Georgia, Times New Roman, serif;">2.<span style="font-size: 7pt;">
</span><!--[endif]-->In a pan, heat oil and add the cumin seeds. <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: 43.5pt; mso-add-space: auto; mso-list: l0 level1 lfo2; text-indent: -25.5pt;">
<!--[if !supportLists]--><span style="font-family: Georgia, Times New Roman, serif;">3.<span style="font-size: 7pt;">
</span><!--[endif]-->When they start to sizzle, add ginger and green
chilies and sauté for a minute.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: 43.5pt; mso-add-space: auto; mso-list: l0 level1 lfo2; text-indent: -25.5pt;">
<!--[if !supportLists]--><span style="font-family: Georgia, Times New Roman, serif;">4.<span style="font-size: 7pt;">
</span><!--[endif]-->Add the onions and sauté till they become
transparent. Add some salt to the onions to cook faster.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: 43.5pt; mso-add-space: auto; mso-list: l0 level1 lfo2; text-indent: -25.5pt;">
<!--[if !supportLists]--><span style="font-family: Georgia, Times New Roman, serif;">5.<span style="font-size: 7pt;">
</span><!--[endif]-->Add the tomatoes and cook till they become mushy
and soft. Add little water to avoid sticking to the pan. Add the frozen peas
and mix well.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: 43.5pt; mso-add-space: auto; mso-list: l0 level1 lfo2; text-indent: -25.5pt;">
<!--[if !supportLists]--><span style="font-family: Georgia, Times New Roman, serif;">6.<span style="font-size: 7pt;">
</span><!--[endif]-->To this add turmeric and red chili powder and
salt and mix well. <o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: 43.5pt; mso-add-space: auto; mso-list: l0 level1 lfo2; text-indent: -25.5pt;">
<!--[if !supportLists]--><span style="font-family: Georgia, Times New Roman, serif;">7.<span style="font-size: 7pt;">
</span><!--[endif]-->Add the potatoes and mash with the ladle. Mix
well and add about 1 cup of water. Cover and cook for about 5-8 mins and give
it a stir in between.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: 43.5pt; mso-add-space: auto; mso-list: l0 level1 lfo2; text-indent: -25.5pt;">
<!--[if !supportLists]--><span style="font-family: Georgia, Times New Roman, serif;">8.<span style="font-size: 7pt;">
</span><!--[endif]-->Add the garam masala and mix well.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: 43.5pt; mso-add-space: auto; mso-list: l0 level1 lfo2; text-indent: -25.5pt;">
<!--[if !supportLists]--><span style="font-family: Georgia, Times New Roman, serif;">9.<span style="font-size: 7pt;">
</span><!--[endif]-->Switch off the flame and add the lemon juice (if
using)<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpMiddle" style="margin-left: 43.5pt; mso-add-space: auto; mso-list: l0 level1 lfo2; text-indent: -25.5pt;">
<!--[if !supportLists]--><span style="font-family: Georgia, Times New Roman, serif;">10.<span style="font-size: 7pt;">
</span><!--[endif]-->Garnish with coriander leaves.<o:p></o:p></span></div>
<div class="MsoListParagraphCxSpLast" style="margin-left: 43.5pt; mso-add-space: auto; mso-list: l0 level1 lfo2; text-indent: -25.5pt;">
<!--[if !supportLists]--><span style="font-family: Georgia, Times New Roman, serif;">11.<span style="font-size: 7pt;">
</span><!--[endif]-->Goes really well with pooris! </span><o:p></o:p></div>
Uthrahttp://www.blogger.com/profile/01140253047958165593noreply@blogger.com1tag:blogger.com,1999:blog-232088764882133450.post-61447530935780527592013-04-09T10:54:00.000-05:002013-04-09T10:54:26.424-05:00Kara Kozhambu<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/AVvXsEj-Vn-V5rq0gjeIc09dxPEuvHI7H0aWTV2yB_MK7y3P5dCMCyRJmOjbjvT8SiNL7JxlHSjd5-mbuESCmjQwFugmeLXgjcUCvWOrCdHqsm1KsfaUhBLRUj3Wm1j8T9FTO_DvuJtyb8DdGIs/s1600/Kara+Kozhambu+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-Vn-V5rq0gjeIc09dxPEuvHI7H0aWTV2yB_MK7y3P5dCMCyRJmOjbjvT8SiNL7JxlHSjd5-mbuESCmjQwFugmeLXgjcUCvWOrCdHqsm1KsfaUhBLRUj3Wm1j8T9FTO_DvuJtyb8DdGIs/s400/Kara+Kozhambu+.jpg" height="300" width="400" /></a></div>
<br />
<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients:</b></span><br />
<br />
<ol>
<li><span style="font-family: Georgia, Times New Roman, serif;">Pearl onions - 10-15 </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Tomato - 1 big (cut into small pieces)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Brinjal - 2-3 (cut lengthwise) (optional; can also use other vegetables like okra, drumstick)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Garlic - 2 cloves (cut lengthwise)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Tamarind - lemon sized (add about 2 cups of hot water to this and extract the juice)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Sesame oil</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Sambar powder - 1/2 tsp</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">For grinding: Coriander seeds - 3tsp, Fenugreek seeds - 1/2 tsp, Red Chilies - 5-6 (change according your spice tolerance), Fennel seeds - 1 tsp, Urad dal - 2 tsp</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">For tadka: Mustard seeds, curry leaves, asafoetida</span></li>
</ol>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Method:</b></span></div>
<div>
<ol>
<li><span style="font-family: Georgia, Times New Roman, serif;">In a kadai, heat 1-2 table spoons of sesame oil. Add some curry leaves, pearl onions and garlic cloves.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Saute till the onions starts to brown a bit.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Meanwhile in a small pan, heat 1 tsp of oil and add the for grinding ingredients and saute till the dal turns golden brown. Cool and grind it along with 3-4 pearl onions and little garlic (from the previous step) into a smooth paste.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">To the rest of onions in the kadai, add the tomatoes and saute till the tomatoes turn soft and mushy. Add salt to taste.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">If adding vegetables: Saute it in oil in a separate pan and add sambar powder and add this to the onion tomato mixture.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Mix in the tamarind juice and l</span><span style="font-family: Georgia, 'Times New Roman', serif;">et this come to a boil.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Add the ground paste and mix well. Adjust the consistency by adding water if required and boil for about 10 mins in medium flame.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Make the tadka in sesame oil with mustard seeds, asafoetida and curry leaves and add it to the kozhambu.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Serve hot with rice and paapads! </span></li>
</ol>
</div>
</div>
Uthrahttp://www.blogger.com/profile/01140253047958165593noreply@blogger.com0tag:blogger.com,1999:blog-232088764882133450.post-47773314870884030882013-04-06T08:50:00.002-05:002013-04-06T08:51:43.872-05:00Potato in tomato-yogurt gravy <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/AVvXsEgfrklU2-JZUyEt2xlMGv8e1DfxxtP4wsWrYqCuv_6gH24I2ZsS-YXF89GNf8s5PgCsQVurpeGsbuQr-V8Re7rARhBkvVvHS6_sDLHbual_7hVIeuYDdospR_kmR7VwlwAdY4aKuBpo3e4/s1600/bhandarewale+ki+aloo+ki+sabji.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfrklU2-JZUyEt2xlMGv8e1DfxxtP4wsWrYqCuv_6gH24I2ZsS-YXF89GNf8s5PgCsQVurpeGsbuQr-V8Re7rARhBkvVvHS6_sDLHbual_7hVIeuYDdospR_kmR7VwlwAdY4aKuBpo3e4/s400/bhandarewale+ki+aloo+ki+sabji.jpg" width="400" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><b><br /></b></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b><br /></b></span>
<b style="font-family: Georgia, 'Times New Roman', serif;">Ingredients:</b><br />
<br />
<ol style="text-align: left;">
<li><span style="font-family: Georgia, Times New Roman, serif;">Potatoes - 6-7 medium sized potatoes.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Onion - 1/2 a big onion (cut in small pieces)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Tomatoes - 4 medium sized (cut into small pieces)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Green chilies - 2 (slit them)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Ginger - 1 inch piece (shredded)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Red chili powder - 1 tsp (add more if you want it more spicy)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Turmeric powder - 1/2 tsp</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Garam masala - 1 tsp (I used MDH garam masala)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Cumin seeds - 1 tsp </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Ajwain - 1/2 tsp</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Yogurt - 1 cup</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Salt to taste</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Oil - 2 table spoons</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Lemon juice - 2 tsp (optional)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Coriander for garnish</span></li>
</ol>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Method:</b></span></div>
<div>
<ol style="text-align: left;">
<li><span style="font-family: Georgia, Times New Roman, serif;">Pressure cook the potatoes for 2-3 whistles. Remove the skin and cut them into cubes.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">In a pan, heat oil and add cumin seeds and ajwain.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">When it starts to sizzle, add ginger and green chilies and saute for a few seconds.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Add the onions and saute till they become transparent. Add little salt for the onions to make it cook faster.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Now add the tomatoes and let it cook till they become soft and mushy. Add little water if you think its starting to stick to the pan.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Add red chili, turmeric powder and garam masala. Let this mixture boil . Add more water for a gravy consistency.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Add salt. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Now add the potatoes and mix well. Cover the pan and let it boil for about 5-7 mins.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Turn off the flame and add the yogurt. Mix well and garnish with corriander and lemon juice.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Serve hot with chapatis.</span></li>
</ol>
</div>
</div>
Uthrahttp://www.blogger.com/profile/01140253047958165593noreply@blogger.com1tag:blogger.com,1999:blog-232088764882133450.post-64166446675337918522013-04-03T10:23:00.000-05:002013-04-03T10:32:40.543-05:00Venn Pongal<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/AVvXsEgo1BAszFL1ACA2jlF2j5iASAgOcz7p8_ltE4WA69dI_LOmCZSVevMhyhN3PtPalYAbt3RQmutJ23uim-_0RETHM1dIb_BKM_4jAsYiOQF3Z1kzhOx3vI3uWhv6vkcPGgtfOvDtZjAnRco/s1600/Venn+Pongal+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgo1BAszFL1ACA2jlF2j5iASAgOcz7p8_ltE4WA69dI_LOmCZSVevMhyhN3PtPalYAbt3RQmutJ23uim-_0RETHM1dIb_BKM_4jAsYiOQF3Z1kzhOx3vI3uWhv6vkcPGgtfOvDtZjAnRco/s1600/Venn+Pongal+.jpg" height="400" width="300" /></a></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;"></span><br />
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">
</span>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">
<div>
<b>Ingredients:</b></div>
</span><div>
<ol style="text-align: left;">
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Rice - 1 cup</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Moong dal - ½ cup</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Cashews - how much ever you like! </span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Ghee - 3-4 table spoons</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Peppercorns - about 1 teaspoon or you can also use freshly ground pepper</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Cumin seeds - 1 teaspoon</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Salt - to taste</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Curry leaves - one string</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Asafoetida </span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Ginger - a small piece (shredded)</span></li>
</ol>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
</div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Method:</b></span></div>
<div>
<div>
<ol style="text-align: left;"><span style="font-family: Georgia, Times New Roman, serif;">
<li>Take a vessel that will fit in your pressure cooker.</li>
<li>Add rice, moong dal and wash it about 3-4 times.</li>
<li>To this add salt, peppercorns (or ground pepper), cumin seeds, ginger, asafoetida and half the curry leaves and 1 tsp of ghee.</li>
<li>Add 3 and 1/2 cups of water and pressure cook for 4 whistles.</li>
<li>In a pan, heat 1 table spoon of ghee, fry the cashews till they turn light brown and add the curry leaves and saute for a min.</li>
<li>Now add the cooked rice and remaining ghee and mix for a few minutes in low-medium flame.</li>
<li>Serve hot with chutney , sambar or pickle!</li>
</span></ol>
</div>
<span style="font-family: Georgia, Times New Roman, serif;">
</span>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
<span style="font-family: Georgia, Times New Roman, serif;">
</span></div>
</div>
Uthrahttp://www.blogger.com/profile/01140253047958165593noreply@blogger.com0tag:blogger.com,1999:blog-232088764882133450.post-83201405268079539352013-03-28T20:32:00.001-05:002013-03-28T20:33:19.919-05:00Tomato Pulao (Mumbai style)<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/AVvXsEgIlzucsj1JkymzE3vQksqHw_kuHrGuxktW9yf4FSKCS_og9InAouTEDgiHOEBdVSFZs-xf9srvJYQhAXItnY8PxagLRQLb4jLY6DG4dWWSgvK-8_oGJ_S40ukw466O2zpB_a1pG9RedEk/s1600/Mumbai+tomato+pulao+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIlzucsj1JkymzE3vQksqHw_kuHrGuxktW9yf4FSKCS_og9InAouTEDgiHOEBdVSFZs-xf9srvJYQhAXItnY8PxagLRQLb4jLY6DG4dWWSgvK-8_oGJ_S40ukw466O2zpB_a1pG9RedEk/s400/Mumbai+tomato+pulao+.jpg" width="400" /></a></div>
<br />
<br />
<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients:</b></span><br />
<br />
<ol style="text-align: left;">
<li><span style="font-family: Georgia, Times New Roman, serif;">Cooked rice - 1 measure (can be basmati or normal rice)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Onion - 1 large (cut into 1/2 inch pieces)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Ginger-garlic paste - 1 tsp (Or make it fresh from 1 inch piece ginger and 2 cloves of garlic)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Tomatoes - 2 big (cut into 1/2 inch pieces)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Bell peppers (green, red, yellow) - about 1 cup (cut into big pieces). I have used green and red in my recipe.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Green chilies - 2 (slit them)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Paneer - about 10-15 pieces cubed. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Peas - 1 cup (I used the frozen peas)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Tomato sauce or ketchup - about 1 cup</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Butter - 1 table spoon, Oil - 1 table spoon</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Cumin and fennel seeds - 1 tsp each</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Red chili powder - 1 tsp, Turmeric powder - 1 tsp</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Paav bhaji masala - 2 tsp ( I used the Khana Khazana's, but use whichever brand is available)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Fresh coriander for garnish</span></li>
</ol>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Method:</b></span></div>
<div>
<ol style="text-align: left;">
<li><span style="font-family: Georgia, Times New Roman, serif;">In a pan, heat butter and oil.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Add cumin and fennel seeds.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">When they start sizzling add the ginger-garlic paste and saute for a minute.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Add the onions and chilies and let it turn transparent.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Add the cut tomatoes and saute for a couple of minutes.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">To this add the red chili and turmeric powder. Add the paav bhaji masala and required salt. Give this a stir.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Add the bell peppers and saute it for 3-4 minutes. Cover the pan and cook for a couple of minutes to soften the bell peppers.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Add the paneer cubes and mix it till all the paneer is coated with the masala.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Add about 1/4th - 1/2 cup water and let it come to a boil.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Mix in the cooked rice. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Top it off with peas (Cook in microwave for 1 min).</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Garnish with fresh coriander leaves and serve hot with raita. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Goes well with cucumber or onion raita!</span></li>
</ol>
</div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">Note: </span></div>
<div>
<ul style="text-align: left;">
<li><span style="font-family: Georgia, 'Times New Roman', serif;">If y0u do not have paneer available, you can also add some grated cheese. Skip this completely if you don't want to add in the extra fat!</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Also if you do not have butter or just use oil.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Fry some cashews and almonds and add it to the rice if you want some crunchiness in your dish!</span></li>
</ul>
</div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
</div>
Uthrahttp://www.blogger.com/profile/01140253047958165593noreply@blogger.com1tag:blogger.com,1999:blog-232088764882133450.post-38315663486812648042013-03-27T08:17:00.000-05:002013-03-27T08:18:14.202-05:00Dal Makhani<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>Ingredients:</b></span><br />
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<ol style="text-align: left;">
<li><span style="font-family: Georgia, Times New Roman, serif;">Whole black urad dal - 1 cup</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Rajma (red kidney beans) - 3-4 table spoons</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Onion - 1 (cut into tiny pieces)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Tomato puree - 1 cup OR Blend 2 Tomatoes.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Ginger - 1 inch piece (shredded) </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Garlic - 2 cloves (shredded) ( You an also use 1 tsp of ginger-garlic paste)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Green Chilies - 2 (slit)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Butter - 3-4 table spoons </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Oil - 1 tsp</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Cumin seeds - 1 tsp</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Whole garam masalas: cloves - 2 , bay leaves - 2, cinnamon - 1 small stick</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Fenugreek leaves (methi) - a pinch</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Milk (whole,2%,1% , non-fat ) - 2-3 table spoons OR cream - 2 table spoons</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Masalas: Red chili powder - 2 tsp, Cumin and Coriander powder - 1/4 tsp each, Garam masala powder - a pinch</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Cilantro - for garnish and Salt - to taste</span></li>
</ol>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Method:</b></span><br />
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<ol style="text-align: left;">
<li><span style="font-family: Georgia, Times New Roman, serif;">Wash and soak both the dals for 8-9 hours</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Pressure cook the dals for 3-4 whiles with 1 tsp of red chili powder.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">In a kadai, heat oil and butter and add the whole garam masalas along with the cumin seeds.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">After the cumin seeds starts to sizzle, add the green chilies, onions, ginger and garlic.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Saute till the onions become transparent. Add some salt (for onions) to fasten the process.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Add the remaining chili powder, cumin and coriander powders and saute for a couple of mins.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Now add the tomato puree or the blended tomatoes and mix well. Close the kadai and let the tomatoes cook for about 3-4 mins on high flame or till the raw smell disapperas. Make sure you do not let the tomatoes don't stick to the bottom of the kadai. Give it a stir every now and then.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Now add the cooked dal and mash it with the back of your ladle. Add salt to taste.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Adjust the consistency with water if required, cover and cook in medium flame for 15 mins. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">When the dal has blended well, add the garam masala, crush the methi leaves into the dal and add the milk or cream. Give it a stir.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Garnish with corriander.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Serve hot with chapati/phulkas/roti/naan.</span></li>
</ol>
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Uthrahttp://www.blogger.com/profile/01140253047958165593noreply@blogger.com0tag:blogger.com,1999:blog-232088764882133450.post-65240763414710261472013-03-22T16:44:00.001-05:002013-03-22T16:45:17.192-05:00Masoor-Moong Dal<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Georgia, 'Times New Roman', serif;">Ingredients:</span><br />
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<ol style="text-align: left;">
<li><span style="font-family: Georgia, Times New Roman, serif;">Masoor dal - 1/2 measure</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Moong dal - 1/2 measure</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Onion - 1 (cut into tiny pieces)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Tomatoes - 2 medium size (cut into small pieces)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Ginger - 1 inch piece (shred it)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Garlic - 2 (cut into tiny pieces)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Cumin seeds - 1tsp</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Green chilies - 2-3 (cut into tiny pieces)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Turmeric powder - 1/2 tsp</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Red chili powder - 2 tsp</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Garam masala - a pinch</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Salt - to taste</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Coriander leaves- for garnish</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Lemon juice - 2 tsp (optional)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Oil/ghee</span></li>
</ol>
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<span style="font-family: Georgia, Times New Roman, serif;">Method:</span></div>
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<ol style="text-align: left;">
<li><span style="font-family: Georgia, Times New Roman, serif;">Pressure cook the dal (mixed together) with about 11/2 - 2 cups of water for 3 whistles.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">In a pan, heat oil or ghee or a combination of both and add the cumin seeds.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">When they splutter, add ginger, garlic and green chilies and fry for a minute.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Add the onion and fry till they become transparent (add little salt to fasten this process).</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">To this add the tomatoes and let it turn soft and mushy. (the tomatoes must be fully mashed)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Add turmeric and red chili powder and fry for a minute.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Add the cooked dal and adjust the consistency by adding water if required.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Add salt to taste.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">When the mixture comes to boil, add a pinch of garam masala.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Switch off the heat and garnish with coriander leaves.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Add the lemon juice (if using).</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Serve hot with rice or chapati!</span></li>
</ol>
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Uthrahttp://www.blogger.com/profile/01140253047958165593noreply@blogger.com0tag:blogger.com,1999:blog-232088764882133450.post-86508356679004050982013-03-22T08:13:00.000-05:002013-03-22T16:47:30.471-05:00Bhindi Masala<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Georgia, Times New Roman, serif;">Inspired by geetaradhu's mirchi bhindi on YouTube. (http://www.youtube.com/user/geetradhu)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSwFCphL3MTCSB5yngW3RZqO2XHXgxVC5xzm5ls2Zs8Z_eQKCV-LNC52S4pyvC841E-AbCxs1ZGiqBQty8nt84dqpEGZ50jYTgiIR6H-6kvi76FaGd00bQpiYh1tNmfmc4IXRvy4YyHFE/s1600/Bhindi+Masala.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSwFCphL3MTCSB5yngW3RZqO2XHXgxVC5xzm5ls2Zs8Z_eQKCV-LNC52S4pyvC841E-AbCxs1ZGiqBQty8nt84dqpEGZ50jYTgiIR6H-6kvi76FaGd00bQpiYh1tNmfmc4IXRvy4YyHFE/s400/Bhindi+Masala.jpg" height="300" width="400" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients:</b></span></div>
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<ol style="text-align: left;">
<li><span style="font-family: Georgia, Times New Roman, serif;">Bhindi - about 800 gms</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Onion - 1 large (cut into small pieces)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Tomatoes - 3 (medium sizes, cut into small pieces)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Ginger - 1 inch piece (cut into tiny pieces)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Garlic - 2 cloves (make into paste)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Green chilies - 2 (slit them)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Masalas: Red chili powder (1 tsp), turmeric (1/2 tsp), garam masala (1 tsp), amchur powder (1/4th spoon)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Cumin Seeds</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Fennel seeds (1 1/2tsp), Fenugreek seeds (1/2 tsp)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Curd - about 2-3 table spoons</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Salt to taste and cilantro for garnish.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Oil - 2 tsp , and also for deep fry.</span></li>
</ol>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Method:</b></span></div>
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<ol style="text-align: left;">
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">Wash the bhindi well and let it dry completely. </span></li>
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">Cut the bhindi into 1 inch pieces and make a slit in between to about 1/2 its length. (This is so that the masalas get into the bhindi). </span></li>
<li><div style="text-align: justify;">
<span style="font-family: Georgia, 'Times New Roman', serif;">Heat oil in a kadai (enough for deep frying). Add the bhindi and deep fry till they change color and become slightly dark brown. You can take the bhindi out when they start to shrink a bit. Place it in on kitchen tissue to remove the excess oil. (Repeat this step if you are frying bhindi in batches).</span></div>
<span style="font-family: Georgia, Times New Roman, serif;"><div style="text-align: justify;">
(NOTE: I read somewhere that you can brush the bhindi with little oil and bake it in the oven for 10-15 minutes at 180F. Give the bhindi a stir every now and then and make sure you don't burn them. I haven't tried it myself!! So if any of you'll try it please let me know how it worked out! )</div>
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<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">In a small pan, dry roast the fennel and fenugreek seeds. When they start to burst and change color switch off the flame. Let it cool and make a coarse powder. (Do not let the seeds turn black!!)</span></li>
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">Take a pan and heat some oil. Add the cumin seeds and let it splutter.</span></li>
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">To this add the onions, ginger and green chilies and saute till they become transparent. (Add some salt for the onions to cook faster).</span></li>
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">Add the tomatoes. Keep the heat to medium and let the tomatoes cook till they are soft and mushy. Sprinkle water if you want so that they do not stick to the bottom of the pan. (Make sure you don't add too much water, we want the mixture to be semi-dry)</span></li>
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">Now add all the masalas mentioned above and mix it well.</span></li>
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">To this add curd and the fennel/methi powder. (Make sure your heat is still in medium)</span></li>
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">Add salt to taste and keep stirring this mixture.</span></li>
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">Now add the bhindi and mix this well till the bhindi is coated well with this mixture.</span></li>
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">Garnish with cilantro.</span></li>
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">Serve hot with chapati or rice and dal. (I made <a href="http://aroma-kitchen.blogspot.com/2013/03/masoor-moong-dal.html">Masoor-Moong dal</a> along with this and had it with rice!!)</span></li>
</ol>
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Uthrahttp://www.blogger.com/profile/01140253047958165593noreply@blogger.com0tag:blogger.com,1999:blog-232088764882133450.post-74612672230182427972013-03-17T10:00:00.000-05:002013-03-22T16:31:05.686-05:00Bisibelabath<div dir="ltr" style="text-align: left;" trbidi="on">
<b id="internal-source-marker_0.40058654081076384"><span style="font-family: Georgia, Times New Roman, serif;"><br /><span style="font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">Ingredients:</span></span></b><br />
<ul style="margin-bottom: 0pt; margin-top: 0pt;">
<li dir="ltr" style="font-size: 15px; list-style-type: disc; vertical-align: baseline;"><b id="internal-source-marker_0.40058654081076384" style="font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif; vertical-align: baseline; white-space: pre-wrap;">Rice - 1 1/2 cup (soak in water for about 1 ½ hrs)</span></b></li>
<li dir="ltr" style="font-size: 15px; list-style-type: disc; vertical-align: baseline;"><b id="internal-source-marker_0.40058654081076384" style="font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif; vertical-align: baseline; white-space: pre-wrap;">Toor dal - 3/4th cup</span></b></li>
<li dir="ltr" style="font-size: 15px; list-style-type: disc; vertical-align: baseline;"><b id="internal-source-marker_0.40058654081076384" style="font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif; vertical-align: baseline; white-space: pre-wrap;">Vegetables (potatoes, beans, carrots, peas, capcisum (1))</span></b></li>
<li dir="ltr" style="font-size: 15px; list-style-type: disc; vertical-align: baseline;"><b id="internal-source-marker_0.40058654081076384" style="font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif; vertical-align: baseline; white-space: pre-wrap;">Curry leaves</span></b></li>
<li dir="ltr" style="font-size: 15px; list-style-type: disc; vertical-align: baseline;"><b id="internal-source-marker_0.40058654081076384" style="font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif; vertical-align: baseline; white-space: pre-wrap;">For sambar: small onions*, drumsticks (optional), tamarind juice, sambar podi </span></b></li>
<li dir="ltr" style="font-size: 15px; list-style-type: disc; vertical-align: baseline;"><b id="internal-source-marker_0.40058654081076384" style="font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif; vertical-align: baseline; white-space: pre-wrap;">Mustard, Fenugreek seeds, asafoetida</span></b></li>
<li dir="ltr" style="font-size: 15px; list-style-type: disc; vertical-align: baseline;"><b id="internal-source-marker_0.40058654081076384" style="font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif; vertical-align: baseline; white-space: pre-wrap;">Salt to taste</span></b></li>
<li dir="ltr" style="font-size: 15px; list-style-type: disc; vertical-align: baseline;"><b id="internal-source-marker_0.40058654081076384" style="font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif; vertical-align: baseline; white-space: pre-wrap;">For bisibelabath powder: ¾ cup coriander seeds, ½ cup channa dal, 6-7 red chillies**, 5-6 cloves, few cardamoms, 1 cinnamon stick, ½ cup coconut</span></b></li>
<li dir="ltr" style="font-size: 15px; list-style-type: disc; vertical-align: baseline;"><b id="internal-source-marker_0.40058654081076384" style="font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif; vertical-align: baseline; white-space: pre-wrap;">Ghee, Oil</span></b></li>
</ul>
<b id="internal-source-marker_0.40058654081076384"><span style="font-family: Georgia, Times New Roman, serif;"><span style="font-weight: normal;"><span style="font-size: 15px; vertical-align: baseline; white-space: pre-wrap;"></span></span><br /><span style="font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">Method:</span><br /><span style="font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">For powder:</span></span></b><br />
<ol style="margin-bottom: 0pt; margin-top: 0pt;"><b id="internal-source-marker_0.40058654081076384" style="font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif;">
<li dir="ltr" style="font-size: 15px; list-style-type: decimal; text-align: justify; vertical-align: baseline;"><span style="vertical-align: baseline; white-space: pre-wrap;">In a small dry pan, add all the for powder ingredients (without the coconut) and saute till the raw smell is gone and the dal turns a little brown.</span></li>
<li dir="ltr" style="font-size: 15px; list-style-type: decimal; text-align: justify; vertical-align: baseline;"><span style="vertical-align: baseline; white-space: pre-wrap;">Let this cool for a bit and grind it along with coconut till powder.</span></li>
</span></b></ol>
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<b id="internal-source-marker_0.40058654081076384"><span style="font-family: Georgia, Times New Roman, serif;">
<span style="font-weight: normal;"><span style="font-size: 15px; vertical-align: baseline; white-space: pre-wrap;"></span></span><span style="font-size: 15px; vertical-align: baseline; white-space: pre-wrap;">Bisibelabath method:</span></span></b><br />
<ol style="margin-bottom: 0pt; margin-top: 0pt;"><span id="internal-source-marker_0.40058654081076384" style="font-weight: normal;">
<li dir="ltr" style="font-size: 15px; list-style-type: decimal; text-align: justify; vertical-align: baseline;"><span style="font-family: Georgia, Times New Roman, serif; vertical-align: baseline; white-space: pre-wrap;">Cut all the vegetables (a little big) and pressure cook it with toor dal a 1 spoon of ghee for 3-4 whistles.</span></li>
<li dir="ltr" style="font-size: 15px; list-style-type: decimal; text-align: justify; vertical-align: baseline;"><span style="font-family: Georgia, Times New Roman, serif; vertical-align: baseline; white-space: pre-wrap;">Meanwhile in a kadai, add little oil.</span></li>
<li dir="ltr" style="font-size: 15px; list-style-type: decimal; text-align: justify; vertical-align: baseline;"><span style="font-family: Georgia, Times New Roman, serif; vertical-align: baseline; white-space: pre-wrap;">When the oil is hot, add mustard seeds, fenugreek seeds, asafoetida and let the mustard splutter.</span></li>
<li dir="ltr" style="font-size: 15px; list-style-type: decimal; text-align: justify; vertical-align: baseline;"><span style="font-family: Georgia, Times New Roman, serif; vertical-align: baseline; white-space: pre-wrap;">Now add curry leaves,onions and drumsticks (if using) and very little salt (for the onions and drumsticks).</span></li>
<li dir="ltr" style="font-size: 15px; list-style-type: decimal; text-align: justify; vertical-align: baseline;"><span style="font-family: Georgia, Times New Roman, serif; vertical-align: baseline; white-space: pre-wrap;">Saute till the onions turn light brown. </span></li>
<li dir="ltr" style="font-size: 15px; list-style-type: decimal; text-align: justify; vertical-align: baseline;"><span style="font-family: Georgia, Times New Roman, serif; vertical-align: baseline; white-space: pre-wrap;">Add 2 spoons sambar powder and about 2 cups of tamarind juice.</span></li>
<li dir="ltr" style="font-size: 15px; list-style-type: decimal; text-align: justify; vertical-align: baseline;"><span style="font-family: Georgia, Times New Roman, serif; vertical-align: baseline; white-space: pre-wrap;">Let the sambar come to boil.</span></li>
<li dir="ltr" style="font-size: 15px; list-style-type: decimal; text-align: justify; vertical-align: baseline;"><span style="font-family: Georgia, Times New Roman, serif; vertical-align: baseline; white-space: pre-wrap;">Add the boiling sambar to the cooked vegetables.</span></li>
<li dir="ltr" style="font-size: 15px; list-style-type: decimal; text-align: justify; vertical-align: baseline;"><span style="font-family: Georgia, Times New Roman, serif; vertical-align: baseline; white-space: pre-wrap;">Add salt (for all the vegetables and dal) and the bisibelabath powder.</span></li>
<li dir="ltr" style="font-size: 15px; list-style-type: decimal; text-align: justify; vertical-align: baseline;"><span style="font-family: Georgia, Times New Roman, serif; vertical-align: baseline; white-space: pre-wrap;">Add the rice and some water if necessary and boil till the rice is cooked.</span></li>
<li dir="ltr" style="font-size: 15px; list-style-type: decimal; text-align: justify; vertical-align: baseline;"><span style="font-family: Georgia, Times New Roman, serif; vertical-align: baseline; white-space: pre-wrap;">Keep stirring till the rice to avoid sticking to the pan. </span></li>
<li dir="ltr" style="font-size: 15px; list-style-type: decimal; text-align: justify; vertical-align: baseline;"><span style="font-family: Georgia, Times New Roman, serif; vertical-align: baseline; white-space: pre-wrap;">Keep adding water if necessary while cooking the rice.</span></li>
<li dir="ltr" style="font-size: 15px; list-style-type: decimal; text-align: justify; vertical-align: baseline;"><span style="font-family: Georgia, Times New Roman, serif; vertical-align: baseline; white-space: pre-wrap;">Serve hot, with raita (cucumber or onion) and with paapads!</span></li>
</span></ol>
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<div>
<div style="text-align: justify;">
<b id="internal-source-marker_0.40058654081076384"><span style="font-family: Georgia, Times New Roman, serif; font-size: 15px; white-space: pre-wrap;"><br /></span></b></div>
</div>
<b id="internal-source-marker_0.40058654081076384">
<div style="font-weight: normal;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: 15px; white-space: pre-wrap;">* If you do not have small onions, substitute it with 1/2 a regular onion cut into 1/2 inch cubes.</span></div>
<div style="font-weight: normal;">
<span style="font-family: Georgia, Times New Roman, serif; font-size: 15px; white-space: pre-wrap;">** Adjust the number of red chillies according to your spice tolerance.</span></div>
</b></div>
Uthrahttp://www.blogger.com/profile/01140253047958165593noreply@blogger.com0tag:blogger.com,1999:blog-232088764882133450.post-87465734903517376572013-03-16T20:08:00.001-05:002013-03-25T20:23:52.055-05:00Red Bell Pepper Chutney<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/AVvXsEill-oGxKl7dVxqF7agoIJDI6I-yWBRvv_q36mkzCQZnIkil75tq6b4JRJFdHAGtTad0qwCvXpIGN1xl1Ho7TwkPaj7UTHOGsVxS2_Lyh5JaBklUvWcH1DlETQmPKbtXQKW7AlxbwbE_KM/s1600/red+bell+pepper+Chutney+.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEill-oGxKl7dVxqF7agoIJDI6I-yWBRvv_q36mkzCQZnIkil75tq6b4JRJFdHAGtTad0qwCvXpIGN1xl1Ho7TwkPaj7UTHOGsVxS2_Lyh5JaBklUvWcH1DlETQmPKbtXQKW7AlxbwbE_KM/s400/red+bell+pepper+Chutney+.jpg" width="400" /></a></div>
<br />
<b><span style="font-family: Georgia, Times New Roman, serif;"><span style="vertical-align: baseline; white-space: pre-wrap;">Ingredients:</span></span></b><br />
<ul style="margin-bottom: 0pt; margin-top: 0pt;">
<li dir="ltr" style="list-style-type: disc; vertical-align: baseline;"><b id="internal-source-marker_0.5191885875537992" style="font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif; vertical-align: baseline; white-space: pre-wrap;">Red bell peppers - 2 </span></b></li>
<li dir="ltr" style="list-style-type: disc; vertical-align: baseline;"><b id="internal-source-marker_0.5191885875537992" style="font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif; vertical-align: baseline; white-space: pre-wrap;">Red Chillies - 3-4 (depends on desired spice level)</span></b></li>
<li dir="ltr" style="list-style-type: disc; vertical-align: baseline;"><b id="internal-source-marker_0.5191885875537992" style="font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif; vertical-align: baseline; white-space: pre-wrap;">Tamarind - small lemon sized ball</span></b></li>
<li dir="ltr" style="list-style-type: disc; vertical-align: baseline;"><b id="internal-source-marker_0.5191885875537992" style="font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif; vertical-align: baseline; white-space: pre-wrap;">Mustard seeds - 1 tsp </span></b></li>
<li dir="ltr" style="list-style-type: disc; vertical-align: baseline;"><b style="font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif; vertical-align: baseline; white-space: pre-wrap;">Urad dal, Chana dal - 1tsp each </span></b></li>
<li dir="ltr" style="list-style-type: disc; vertical-align: baseline;"><b style="font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif; vertical-align: baseline; white-space: pre-wrap;"> Asafoetida</span></b></li>
<li dir="ltr" style="list-style-type: disc; vertical-align: baseline;"><b id="internal-source-marker_0.5191885875537992" style="font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif; vertical-align: baseline; white-space: pre-wrap;">Curry Leaves</span></b></li>
<li dir="ltr" style="list-style-type: disc; vertical-align: baseline;"><b id="internal-source-marker_0.5191885875537992" style="font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif; vertical-align: baseline; white-space: pre-wrap;">Oil</span></b></li>
<li dir="ltr" style="list-style-type: disc; vertical-align: baseline;"><b id="internal-source-marker_0.5191885875537992" style="font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif; vertical-align: baseline; white-space: pre-wrap;">Salt to taste</span></b></li>
</ul>
<b id="internal-source-marker_0.5191885875537992"><span style="font-family: Georgia, Times New Roman, serif;"><span style="font-weight: normal;"><span style="vertical-align: baseline; white-space: pre-wrap;"></span></span><br /><span style="font-weight: normal;"><span style="vertical-align: baseline; white-space: pre-wrap;"></span></span><br /><span style="vertical-align: baseline; white-space: pre-wrap;">Method:</span></span></b><br />
<ol style="margin-bottom: 0pt; margin-top: 0pt;"><b id="internal-source-marker_0.5191885875537992" style="font-weight: normal;"><span style="font-family: Georgia, Times New Roman, serif;">
</span>
<li dir="ltr" style="list-style-type: decimal; text-align: justify; vertical-align: baseline;"><span style="font-family: Georgia, Times New Roman, serif; vertical-align: baseline; white-space: pre-wrap;">In a pan, heat oil, add mustard seeds.</span></li>
<li dir="ltr" style="list-style-type: decimal; text-align: justify; vertical-align: baseline;"><span style="font-family: Georgia, Times New Roman, serif; vertical-align: baseline; white-space: pre-wrap;">After it crackles, add urad dal, red chillies, hing, curry leaves.</span></li>
<li dir="ltr" style="list-style-type: decimal; text-align: justify; vertical-align: baseline;"><span style="font-family: Georgia, Times New Roman, serif; vertical-align: baseline; white-space: pre-wrap;">Add the red bell peppers.</span></li>
<li dir="ltr" style="list-style-type: decimal; text-align: justify; vertical-align: baseline;"><span style="font-family: Georgia, Times New Roman, serif; vertical-align: baseline; white-space: pre-wrap;">Saute for a couple of minutes till raw smell is gone from the bell peppers.</span></li>
<li dir="ltr" style="list-style-type: decimal; text-align: justify; vertical-align: baseline;"><span style="font-family: Georgia, Times New Roman, serif; vertical-align: baseline; white-space: pre-wrap;">Add tamarind and saute for 2 minutes. Add salt to taste.</span></li>
<li dir="ltr" style="list-style-type: decimal; text-align: justify; vertical-align: baseline;"><span style="font-family: Georgia, Times New Roman, serif; vertical-align: baseline; white-space: pre-wrap;">Cool and grind.</span></li>
<li dir="ltr" style="list-style-type: decimal; text-align: justify; vertical-align: baseline;"><span style="font-family: Georgia, Times New Roman, serif; vertical-align: baseline; white-space: pre-wrap;">Make tadka with mustard seeds and urad dal (optional)</span></li>
<li style="text-align: justify;"><span style="font-family: Georgia, Times New Roman, serif;">Goes well with idlies and dosas!!</span></li>
</b></ol>
<b id="internal-source-marker_0.5191885875537992" style="font-weight: normal;"><span style="font-family: Times, Times New Roman, serif;">
</span></b></div>
Uthrahttp://www.blogger.com/profile/01140253047958165593noreply@blogger.com1tag:blogger.com,1999:blog-232088764882133450.post-1384134701831578182010-07-07T16:43:00.000-05:002013-03-22T16:09:55.025-05:00Shimla Mirchi sabzi<div dir="ltr" style="text-align: left;" trbidi="on">
<b><span style="font-family: Georgia, Times New Roman, serif;">Ingredients:</span></b><br />
<br />
<ol style="text-align: left;">
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Shimla Mirchis (Green Bell Peppers/Capsicum) - 4</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Besan (chickpea flour) - 1 cup</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Onions - 1 medium</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Red chilli powder - 1/2 spoon</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Jeera (cumin seed) - 1 tea spoon</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Salt - to taste</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Oil</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Garam masala - a pinch</span></li>
</ol>
<br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<b><span style="font-family: Georgia, Times New Roman, serif;">Method:</span></b><br />
<br />
<ol style="text-align: left;">
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Cut onions and green bell peppers into small pieces and put it together in a bowl.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Add salt, besan, chili powder and little oil to the bowl and mix well. Add very little garam masala and mix again.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Heat oil in a pan. Once the oil heats up add the cumin seed.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">When the cumin seeds starts to splutter, add the shimla mirchis and mix well.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Cook on medium flame.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Keep adding oil and stir the vegetable whenever they start to stick to the bottom of the pan.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Remove from the flame when the mirchis become soft.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Serve hot with chapattis.</span></li>
</ol>
</div>
Uthrahttp://www.blogger.com/profile/01140253047958165593noreply@blogger.com0tag:blogger.com,1999:blog-232088764882133450.post-11019282509796553952009-12-31T21:24:00.000-06:002010-02-12T14:45:01.826-06:00Carrot Payasam (Kheer) - DessertIngredients:<br />
1. Carrots - about 10-12<br />
2. Sweet condensed milk (Milkmaid) - 1 can<br />
3. Unsweet condensed milk - 2 cans<br />
4. Cashew nuts - about 15 pieces<br />
<br />
Method:<br />
1. Peal the skin of the carrots and grate them.<br />
2. Steam the carrots with little water for 10 mins.<br />
3. Allow the steamed carrots to cool and beat it in a mixer (without the water) to make a semi solid paste.<br />
4. Put the carrot paste in a pan, and add the unsweet condensed milk to this paste and heat it in medium flame.<br />
5. Also add the sweet condensed milk (about 3/4th of the can) and keep stirring the mixture.<br />
6. When the mixture starts to boil, remove the pan from the flame.<br />
7. In another pan, add 2 spoons of ghee. When it heats up add cashews and fry it till it becomes brown and add it to the mixture.<br />
8. Serve the payasam hot.<br />
<br />
This is the first time I had carrot payasam in my life and it came out really well. Thanks to my friend SriVidya for giving me the recipe and helping me to try it out!<br />
<div><br />
</div>Uthrahttp://www.blogger.com/profile/01140253047958165593noreply@blogger.com1tag:blogger.com,1999:blog-232088764882133450.post-19691496996596347542009-11-20T13:08:00.000-06:002010-02-12T14:53:27.775-06:00Baadam Milk -DessertHere is what you need:<br />
<br />
1. Milk<br />
2. Badams (Almonds)<br />
3. Sugar <br />
4. Elachi (Cardamom)<br />
5. Saffron(<a href="http://en.wikipedia.org/wiki/Saffron">http://en.wikipedia.org/wiki/Saffron</a>)<br />
<br />
Method:<br />
For 4 people:<br />
1. Soak about 30 baadams in hot water for 3 hours.Cover the vessel while you let the badams soak.<br />
2. After 3 hours, peel the skin from the baadams.<br />
3. Grind it with about 3-4 elachis and a little water.<br />
4. You should grind it till you get a semi-solid smooth paste.<br />
5. For every cup of the paste, add about 1.5-2 cups sugar depending on your tolerance to sweet. (You can always add sugar later if you think you need more sweet to your baadam milk)<br />
6. Add hot milk to this and stir till the paste becomes liquid and all the ingredients are mixed together.<br />
7. Take about a cup of hot milk, and add little saffron to it.<br />
8. When you see the milk starting to turn yellow, pour this into the baadam milk and stir well.<br />
9.Allow it to cool for sometime and then refrigerate it.<br />
10. Drink the badam milk cold.<br />
<br />
Note: When you remove the baadam milk from the refrigerator, it will be a little solid. Add milk to it before drinking!Uthrahttp://www.blogger.com/profile/01140253047958165593noreply@blogger.com4tag:blogger.com,1999:blog-232088764882133450.post-35034822762886769562009-10-26T15:06:00.000-05:002013-03-22T16:13:26.212-05:00Masala Vadai - Snack<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: left;">
<span style="font-family: Georgia, Times New Roman, serif; font-weight: bold;">Ingredients:</span></div>
<div style="text-align: left;">
</div>
<ol style="text-align: left;">
<li><span style="font-family: Georgia, 'Times New Roman', serif;">1 cup of toor dal, urad dal and chana dal (equal proportions)</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Curry leaves</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Corriander leaves</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Onion - 1</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Oil to fry</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Ziploc bag - 1</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Salt - to taste</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Garam masala - a pinch</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Red </span><span style="font-family: Georgia, Times New Roman, serif;">chilies - 4-5</span></li>
</ol>
<span style="font-family: Georgia, Times New Roman, serif; font-weight: bold;">Method:</span><br />
<div style="text-align: left;">
</div>
<ol style="text-align: left;">
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Soak all the dals in water for 1- 1.5 hrs.</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Drain the water, add the red chilies ,3/4th tea spoon of salt and grind it till you get a coarse paste. (Do not add water while grinding)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Cut onions into small pieces and add this to the dal paste along with cut curry leaves and coriander and a pinch of the garam masala.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Heat oil in a pan.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">To the ziploc bag, add little oil. Make small,flat balls of the dal mixture on the ziploc.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Fry in oil till it turns golden brown.</span></li>
<li><span style="font-family: Georgia, 'Times New Roman', serif;">Serve hot with tomato ketchup.</span></li>
</ol>
<br /></div>
Uthrahttp://www.blogger.com/profile/01140253047958165593noreply@blogger.com6tag:blogger.com,1999:blog-232088764882133450.post-70459000596004698112009-04-26T22:07:00.000-05:002009-10-26T15:06:23.460-05:00Cabbage Kootu<span style="font-size:100%;">I did not know kootu is really easy to make till my Mom gave me this recipe.<br /><br />Ingredients:<br />Cabbage - 1 small<br />Moong dal - 1/2 cup<br />Sambar powder<br />Red chillies - 4-5<br />Coconut - 1/4th cup<br />Cumin seeds - 1 tsp<br />Salt<br />Oil<br />Mustard<br />Urad dal<br /><br />Method:<br />1. Cut the cabbage into small pieces<br />2. Pressure cook the cabbage and moong dal with appropriate amount of water. Cook for 3 whistles.<br />3. Grind the coconut, cumin seeds and the red chilles with little water to make it into a paste.<br />4. After the cabbage is done, add a little water, and heat the mixture on medium flame.<br />5. Add 2 spoons of sambar powder and salt.<br />6. Add the paste to this mixture and allow it to boil till a proper consistency is obtained.<br />7. In a small pan, heat 2 tea spoons of oil and add mustard.<br />8. When they splutter, add little urad dal.<br />9. Add this to the cabbage kootu.<br /><br />Serve hot with rice!<br />(Note: The amount of chillies can be changed according to the amount of spice you want)<br /><br /><br /></span>Uthrahttp://www.blogger.com/profile/01140253047958165593noreply@blogger.com3