tag:blogger.com,1999:blog-19793349731461741802024-03-05T09:30:39.788-05:00Veggie HavenQuick & easy ideas and tips from Indian and Andhra style vegetarian cooking, recipes and other tried and tested culinary adventuresRajehttp://www.blogger.com/profile/02841894006618324639noreply@blogger.comBlogger87125tag:blogger.com,1999:blog-1979334973146174180.post-7833807440882709522010-03-12T17:58:00.001-05:002010-03-14T08:01:07.223-04:00Pesarattu (moong daal crepes)<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSLaVdlqWaGV-ZIdlQJ5p8A-COXM29Z-n5tLre4hb8K1WHCCoVDFR9Rc-onOJXEWIQ_aV4GDiTmOH1MUWKzVsid_rPIlxzFZlxn_KpHM5RNSQw-3biRcU4LJqwHk8j_AhyphenhyphenlY1MThCyGmsB/s1600-h/IMG_2256_2.jpg" imageanchor="1" style="cssfloat: left; margin-left: 1em; margin-right: 1em;"><img border="0" iq="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSLaVdlqWaGV-ZIdlQJ5p8A-COXM29Z-n5tLre4hb8K1WHCCoVDFR9Rc-onOJXEWIQ_aV4GDiTmOH1MUWKzVsid_rPIlxzFZlxn_KpHM5RNSQw-3biRcU4LJqwHk8j_AhyphenhyphenlY1MThCyGmsB/s320/IMG_2256_2.jpg" /></a></div><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Pesarattu is popular South Indian/Andhra crepes made using moong bean as the name suggests. This is a delicious protein rich breakfast dish relished with coconut chutney and sauteed onions on the side. It is on menu on most Andhra restaurants and is one ofmy family favorites. </span><br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><span style="color: #660000;"><span style="color: #660000;"><span style="color: black;"><span style="font-size: 100%;"><span style="font-family: "Trebuchet MS", sans-serif;"><strong>Ingredients:</strong></span></span></span></span></span></div><span style="font-family: "Trebuchet MS", sans-serif;">2 cups Pesara pappu (moong daal / pesalu in telugu– with the coat)</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Salt to taste</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">2 Green chillies chopped </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Half a square inch grated ginger</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;"><strong>Method:</strong></span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Soak pesara pappu in water for about an hour. These can be prepared either with whole daal with the coat or with the pesarapappu directly (pesalu – whole lentil with the coat may take longer about 4-5 hr to soak well). Grind it with green chillies, ginger and salt with as much water to make a smooth batter as for making dosa consistency.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Preheat a skillet to medium heat.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Grease the skillet with a little oil using a spatula.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Now gently pour a laddle full of batter onto the skillet quickly spreading it in circular motion using the bottom of ladle into 6-8 inch diameter circle. </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">If desired add a little oil around the edges of attu, while it is cooking. When attu starts to rise from the sides (in abt a min) using a flat spatula, flip to the other side and cook. Each side should approximately cook 1-2 min. until the side turns golden brown. Fold the pesarattu into half and remove from skillet</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Repeat the same process to make rest of them.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Serve hot with chutney of choice</span><br />
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<div style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjandMgu5AE8iinHPhafGkt-ALfVu3kU8lewue-h93qw8XT3OnOD_DYCL9JTCRWW7OQ3Z1Eb0dFjP4vN_MYGC41XydUuIexHDM2aQlYobNkRG6ye_wM7e9s0ViIF7-FttA1ifRnoltqIK1l/s1600-h/IMG_2250_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" iq="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjandMgu5AE8iinHPhafGkt-ALfVu3kU8lewue-h93qw8XT3OnOD_DYCL9JTCRWW7OQ3Z1Eb0dFjP4vN_MYGC41XydUuIexHDM2aQlYobNkRG6ye_wM7e9s0ViIF7-FttA1ifRnoltqIK1l/s400/IMG_2250_2.jpg" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;"><strong>Variations:</strong></span></div><div align="left"><span style="font-family: "Trebuchet MS", sans-serif;"></span></div><div align="left"><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span></div><div align="left"><span style="font-family: "Trebuchet MS", sans-serif;">You can add sautéed thinly sliced onions to the middle of the pesarattu before taking out from the skillet.</span><br />
<span style="font-family: Trebuchet MS;">You could also sprinkle some dried paprika or chopped herbs of choice.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicF7ZYkgFvRQlJRRDKboWeqIPuLTrqQHkXGJY7mheKAQNxkRHt2yO7klRV9hckxzKSg4v56CKdtvu7AtgXTP8xFDwew-B0D8IZw6MAgo5q39xLGkA_eleQ2KnyYef6Biiy_SUWFuP-RLs3/s1600-h/IMG_2260_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" iq="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicF7ZYkgFvRQlJRRDKboWeqIPuLTrqQHkXGJY7mheKAQNxkRHt2yO7klRV9hckxzKSg4v56CKdtvu7AtgXTP8xFDwew-B0D8IZw6MAgo5q39xLGkA_eleQ2KnyYef6Biiy_SUWFuP-RLs3/s320/IMG_2260_2.jpg" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://www.foodista.com/food/8H6DT8MB/mung-beans" style="margin-left: 1em; margin-right: 1em;" target="_Blank" title="Mung Beans on Foodista"><img alt="Mung Beans on Foodista" src="http://dyn.foodista.com/content/embed/b2_8H6DT8MB_a185195e24fee85c078a450bc61f8f24f6124f70.png?foodista_widget_HKZMX6SR" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; height: 175px; width: 300px;" /></a></div><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Reposting the recipe for entry to <a href="http://veggieplatter.blogspot.com/2009/10/jihva.html">Jihva - Breakfast</a> hosted by Suma at <a href="http://veggieplatter.blogspot.com/" target="_Blank">Veggie Platter</a> and inititated by Indira at <a ?target="_Blank" href="http://www.themahanandi.org/2009/04/06/jihva-for-ingredients-2009-2010/">Mahanandi</a></span>Rajehttp://www.blogger.com/profile/02841894006618324639noreply@blogger.com31tag:blogger.com,1999:blog-1979334973146174180.post-72552115830686156312010-02-25T15:10:00.005-05:002010-03-13T09:28:17.867-05:00Awards<span style="font-family: "Trebuchet MS", sans-serif;">Here is another shower of awards. Thank you friends for the lovely tokens and your feedback. This is what keeps me on heels. </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">I would like to thank the following blogger buddies for showering me with the lovely awards. Do checkout their wonderful blogs for exciting recipes and yummy bites if you havent already done so.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Priya from </span><a href="http://recipes-priya.blogspot.com/2010/02/its-time-to-celebrate-my-200th-post.html"><span style="font-family: "Trebuchet MS", sans-serif;">Priyas recipes</span></a><span style="font-family: "Trebuchet MS", sans-serif;"> for this lovely award, on celebration of her 200th post. It must feel really great celebrating the milestone. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0gwMcxsq0Bh7J6ypfmxDyCGQy_arokOMDrt5jPh-tjRZBbdZSnLaWZ87PaRseJjDDBWxKtPK-OUyDg122MOvahQOwZJWuBcBNSNYgf8UkJrPOKSA1Hzf0Dn819lZwcAubKCVi5x2V4RS2/s1600-h/lovelyblog.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0gwMcxsq0Bh7J6ypfmxDyCGQy_arokOMDrt5jPh-tjRZBbdZSnLaWZ87PaRseJjDDBWxKtPK-OUyDg122MOvahQOwZJWuBcBNSNYgf8UkJrPOKSA1Hzf0Dn819lZwcAubKCVi5x2V4RS2/s320/lovelyblog.png" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">Thanks to Aruna from </span><a href="http://ensamayalkuripugal.blogspot.com/2010/02/award.html"><span style="font-family: "Trebuchet MS", sans-serif;">Veggie Paradise</span></a><span style="font-family: "Trebuchet MS", sans-serif;"> for the Smart food blogger Award</span></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAEccc6VSiotA46xUb0KdBZMWr2c-kU5sNPoJdSuV8THbeHb5EGDA7RClLYb_9J7eYji2R6nvY3ANsUWFP6ggcZpfY7s7W6OcC2622PJzlcDCV_i62y-CS4z2Kttt8O1oTb_5ro5ODhyphenhyphen-S/s1600-h/Smart+Food+Blogger+Award.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAEccc6VSiotA46xUb0KdBZMWr2c-kU5sNPoJdSuV8THbeHb5EGDA7RClLYb_9J7eYji2R6nvY3ANsUWFP6ggcZpfY7s7W6OcC2622PJzlcDCV_i62y-CS4z2Kttt8O1oTb_5ro5ODhyphenhyphen-S/s320/Smart+Food+Blogger+Award.jpg" width="318" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><span style="font-family: "Trebuchet MS", sans-serif;">Thanks to new friend Aruna Devi from </span><a href="http://arunatastyrecipies.blogspot.com/"><span style="font-family: "Trebuchet MS", sans-serif;">Aruna's Tasty Bites</span></a><span style="font-family: "Trebuchet MS", sans-serif;"> for showering smart food blogger award and more Tokens OF AppreciationS.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0yAE87LwB62fIrxjUkMBZjpdxY7aFwSq1rbczYsbfaL3iM2m-BsO8hOKJ7YHnzsB1zPJYy6Xl_4Ct5yGAn8EkZ8hVG01NUVZywZej2ozTzno_l6U-OxPE6HwUOClHlc3afVLnHfp2k0O5/s1600-h/Tofas.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="248" kt="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0yAE87LwB62fIrxjUkMBZjpdxY7aFwSq1rbczYsbfaL3iM2m-BsO8hOKJ7YHnzsB1zPJYy6Xl_4Ct5yGAn8EkZ8hVG01NUVZywZej2ozTzno_l6U-OxPE6HwUOClHlc3afVLnHfp2k0O5/s320/Tofas.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">I would like to share these with all my blogger friends with wonderfull posts out there. Please accept these friends.</span></div>Rajehttp://www.blogger.com/profile/02841894006618324639noreply@blogger.com12tag:blogger.com,1999:blog-1979334973146174180.post-8780290727933489572010-02-12T19:30:00.004-05:002010-02-14T18:30:07.474-05:00Warm and Vibrant Carrot Soup on the Snowy Day<span id="goog_1266018105849"></span><span id="goog_1266018105850"></span><span id="goog_1266018105845"></span><span id="goog_1266018105846"></span><span id="goog_1266018105840"></span><span id="goog_1266018105841"></span><span id="goog_1266018105804"></span><span id="goog_1266018105805"></span><span id="goog_1266018105806"></span><span id="goog_1266018105807"></span><span id="goog_1266018105808"></span><span id="goog_1266018105809"></span><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8WL56Eot8nicQyf8g72gg5z05YHpwe3pGnd435uk0nJnw2Mw8HNasBTMvMN7IAmKanZYMoncXf-wHjiLIldczvHczp9YrzzfXPQ5iWJSnL-M-HGMIsPw_tLi_yXuEJJ5okaGlL6jxQmFZ/s1600-h/IMG_2955_1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" height="312" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8WL56Eot8nicQyf8g72gg5z05YHpwe3pGnd435uk0nJnw2Mw8HNasBTMvMN7IAmKanZYMoncXf-wHjiLIldczvHczp9YrzzfXPQ5iWJSnL-M-HGMIsPw_tLi_yXuEJJ5okaGlL6jxQmFZ/s400/IMG_2955_1.jpg" width="400" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;">With the snow pouring in on us, over and again last few days, warm comforting dishes are on the mind. Here is a quick, easy and healthy carrot soup we enjoyed with my family this week. I otherwise have hard time getting my kids to eat carrots. This soup however worked wonders with creamy carrots incorporating gingery flavor, lemon juice blended in for the tang. Garnish with fresh parsley and a hint of rosemary makes it even more aromatic. Kids verdict - Yummy:-) Try it.. It sure is a delight.</span></div><span style="font-family: "Trebuchet MS", sans-serif;"><br />
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<span style="font-family: "Trebuchet MS", sans-serif;"><strong>Ingredients:</strong></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 lb Carrots cubed</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 cup chopped celery hearts</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 sq inch piece of fresh ginger</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 medium size onion thinly sliced</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 tbsp butter (oil for vegan version)</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 tsp red pepper powder (adjust according to your taste)</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 tsp garlic paste</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">2 tbsp lemon juice</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">2 tbsp parsley</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 Tbsp chopped rosemary for garnish</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Salt to taste</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">2 tbsp sour cream (skip for vegan)</span><br />
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<strong><span style="font-family: "Trebuchet MS", sans-serif;">Method:</span></strong><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Begin by boiling the carrots, celery and ginger together with 4 cups of water in a large pot (or in a cooker for a quick recipe)</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">When the carrots are tender set aside for a few min. to cool a bit. Remove the veggies into a blender using a slotted spoon with little bit water and save rest of the stock for later. Puree until smooth and set aside. </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Heat butter (or oil for a vegan version) in a large pot, add the onions, red pepper powder and garlic paste and sauté until the onion are slightly golden. </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Add the puree and mix well. Now add the stock to desired consistency and adjust the salt. Cook on simmer until it thickens a little. Stir in sour cream and mix well (skip for the vegan recipe). </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Garnish with chopped parsley, a dollop of sour cream and rosemary to top off. </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Your hot bowl of soup is ready to go… Enjoy!</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6NxdlQhYzIlwLM0NIOWePY-T939DHug__ww-si0qSB7NCCodUnteZHdeHEXV_vCX7N3TM3zgClqer0xvVAAld1i_j8w6O9eQ89eIAyiuqhylRn-3XsJGW1bJ2r1w6ytACUIX3V3CuQ4WN/s1600-h/IMG_2958_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6NxdlQhYzIlwLM0NIOWePY-T939DHug__ww-si0qSB7NCCodUnteZHdeHEXV_vCX7N3TM3zgClqer0xvVAAld1i_j8w6O9eQ89eIAyiuqhylRn-3XsJGW1bJ2r1w6ytACUIX3V3CuQ4WN/s320/IMG_2958_2.jpg" /></a></div><br />
<span style="font-family: "Trebuchet MS", sans-serif;">This is my entry to the event </span><a href="http://www.veginspirations.com/2010/01/event-announcement.html" target="_Blank""><span style="font-family: "Trebuchet MS", sans-serif;" target="_Blank">Healthy inspirations event -Soups</span></a><span style="font-family: "Trebuchet MS", sans-serif;">, hosted by Usha at </span><a href="http://www.veginspirations.com/" target="_Blank"><span style="font-family: "Trebuchet MS", sans-serif;" target="_Blank">Veg inspirations</span></a><span style="font-family: "Trebuchet MS", sans-serif;">.</span> <br />
<span style="font-family: Trebuchet MS;"></span> <br />
<span style="font-family: Trebuchet MS;">Now award time again-- I would like to thank Kitchen Queen from <a href="http://kattameethatheeka.blogspot.com/" target="Blank">Khatta Meetha Teekha</a> for sharing this award with me. Thanks so much KQ for this lovely token and sorry for the delay in posting it dear. </span><br />
<span style="font-family: Trebuchet MS;">I would like to share it with <a href="http://kaipunyam.blogspot.com/" target="Blank">Tina</a>, <a href="http://uniqueanimisha.blogspot.com/" target="_Blank">Animisha</a>, <a href="http://priyaeasyntastyrecipes.blogspot.com/" target="_Blank">Priya</a> and <a href="http://www.kitchentantra.com/" target="Blank">Malar</a>. Please accept it friends.</span> <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP6bQ9NnjoLA5uzscnc9OZ00wftg0Q0-3h3qV-Y1Tt0Glwh8AhrssUcKqzEPIEeI7X2H0PeJFQeNG555e9Bdd8WM_PJddn4L0qNFzFnMiOAYyCa7KJyHAs25opXlGV2ivjSO11awKfoity/s1600-h/happy-101_KQ_jan20.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiP6bQ9NnjoLA5uzscnc9OZ00wftg0Q0-3h3qV-Y1Tt0Glwh8AhrssUcKqzEPIEeI7X2H0PeJFQeNG555e9Bdd8WM_PJddn4L0qNFzFnMiOAYyCa7KJyHAs25opXlGV2ivjSO11awKfoity/s320/happy-101_KQ_jan20.jpg" /></a></div>Rajehttp://www.blogger.com/profile/02841894006618324639noreply@blogger.com39tag:blogger.com,1999:blog-1979334973146174180.post-40541241097087797572010-01-19T17:38:00.001-05:002010-01-19T17:41:34.934-05:00Aratikaya bhajji - Plantain fritters<div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">This is a South Indian style fried snack that is easy to make and quick to go with a hot cup of tea. Kids and adults will cherish this alike and is one of my family's favorite snack for a cold wintery evening. </span><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhib3Pdogig0gxc7GLC8PX1FDN5OGUUizscVHZI2JMUeuFoaVRnFBJShU61_9bCYM81_MyWkrAbBzJXJiyH7KWzhziBAC0LOjFsVU5Y6xhHsY5a7u5ej4d6sho_LicHdk7ExReKtg57rPEv/s1600-h/IMG_2469.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhib3Pdogig0gxc7GLC8PX1FDN5OGUUizscVHZI2JMUeuFoaVRnFBJShU61_9bCYM81_MyWkrAbBzJXJiyH7KWzhziBAC0LOjFsVU5Y6xhHsY5a7u5ej4d6sho_LicHdk7ExReKtg57rPEv/s400/IMG_2469.JPG" /></a><br />
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</div><div class="separator" style="clear: both; text-align: left;"><strong><span style="font-family: "Trebuchet MS", sans-serif;">Ingredients:</span></strong><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">2 plantains peeled and sliced thinly into desired shapes</span><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">For batter:</span><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">1 cup bengal gram flour</span><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">2 tbsp rice flour</span><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS;">1/2 tsp baking powder (optional)</span><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">1 tsp cumin seeds</span><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">1 tsp red pepper powder</span><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">chopped curry leaves</span><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">salt to taste</span><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">water to make smooth batter</span><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">oil for deep frying</span><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS;"><strong>Method:</strong></span><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS;">Mix the ingredients for batter in water into a smooth paste, adjust the salt and chilly as per desired taste.</span><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS;">Heat the oil for deep frying in a deep pan. dip the sliced plantains into batter and slowly drop them into hot oil. Fry until they change color and remove with a slotted spoon draining any excess oil. Let rest on paper towels for any extra oil to absorb. serve hot with ketchup or chutney of choice. </span><br />
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</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgh1CsGaMV4zM9RJedGjsmygWJHnpPMsmTOfKwBXtT-DCJT18WvMmIsiaMk133GeQhA8OiOwbjp7CDZmCORsDlP7Ze3N4-qHBKGQJtguPDvYBU_tAZdmDbL3G7QhU92cYbWJK8aHEqrWxC/s1600-h/IMG_2466.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgh1CsGaMV4zM9RJedGjsmygWJHnpPMsmTOfKwBXtT-DCJT18WvMmIsiaMk133GeQhA8OiOwbjp7CDZmCORsDlP7Ze3N4-qHBKGQJtguPDvYBU_tAZdmDbL3G7QhU92cYbWJK8aHEqrWxC/s320/IMG_2466.JPG" /></a><br />
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<span style="font-size: large;">Enjoy!</span>Rajehttp://www.blogger.com/profile/02841894006618324639noreply@blogger.com34tag:blogger.com,1999:blog-1979334973146174180.post-86083926841609105782009-12-29T18:37:00.003-05:002009-12-29T21:22:39.858-05:00Dahi Vada<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZUEo-59ue-bSMicDjni65CS8Eaue9W_-Q6kjsf1HnTMa7Q3mZVhlTMvr64ODLvWlNIzqqKuSYJLvWK2lXATzS4fSLOtZnHM53ygaUyUtcEhEkewB2tWGYrcOlws1iwfwn9W0dpA34tLUj/s1600-h/IMG_2525.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZUEo-59ue-bSMicDjni65CS8Eaue9W_-Q6kjsf1HnTMa7Q3mZVhlTMvr64ODLvWlNIzqqKuSYJLvWK2lXATzS4fSLOtZnHM53ygaUyUtcEhEkewB2tWGYrcOlws1iwfwn9W0dpA34tLUj/s400/IMG_2525.JPG" /></a><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;"><strong>Ingredients</strong></span><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">for vada</span><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">Urad daal </span><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS;">oil for deep frying</span><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS;">for yoghurt sauce</span><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">Plain yoghurt</span><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">red chillie powder</span><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">crushed ginger -1 tsp</span><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS;">8-10 curry leaves</span><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS;">corriander leaves-coarsely chopped for garnish</span><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">For tempering:</span><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS;">2 tbs oil</span><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS;">1 tsp mustard seeds</span><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS;">1 tsp cumin seeds</span><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS;">1 tsp urad daal</span><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS;">a pinch of hing</span><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS;">1 tsp turmeric</span><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS;"><strong>Method:</strong></span><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS;">Make vada as per <a href="http://raje-s.blogspot.com/2009/01/mendu-vada.html" target="_Blank">this recipe</a>. </span><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS;">Soak the vada briefly for 2 min in hot boiling water. (This step is to make the vada soak faster in yoghurt sauce in the subsequent step and is optional. If you bypass this step it may take sligthly longer for the dahi vada to be ready but will not make a difference in taste)</span><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS;">Take out the vada draining excess water by pressing with a spatula and transfer them to the yoghurt sauce prepared as below.</span><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS;">Yoghurt sauce:</span><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS;">Whisk the yoghurt slightly with a hand whisk to make it homogeneous. Don't overdo..</span><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: Trebuchet MS;">In a pan heat oil for tempering and add all the ingredients mentioned in order. As the seeds start to splutter stir in the crushed ginger and curry leaves. Take off the flame and mix in with the yoghurt. Adjust the salt in the sauce.</span><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><span style="font-family: Trebuchet MS;"> </span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">Now add the vadas to the sauce and garnish with chopped corriader and chilly powder. Let them rest for about half hour for the sauce and tastes to infuse. Chill before serving if desired. I am too impatient for this step, and the dahi vada are yummy even without this. </span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">Enjoy!</span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimzY6ch6VgEhsa3kCdJhAmWVLlhPQzPZGos4Z-q827e2ts_-PIsE4GA00kgbvZRl7eZHFXAHmO_LpG2otUX5mILJAMTmeAwmOUoWf_BHibmEoVdA5DcuQKdwwseNNq4QLav7jkFGmD-3-j/s1600-h/IMG_2526.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimzY6ch6VgEhsa3kCdJhAmWVLlhPQzPZGos4Z-q827e2ts_-PIsE4GA00kgbvZRl7eZHFXAHmO_LpG2otUX5mILJAMTmeAwmOUoWf_BHibmEoVdA5DcuQKdwwseNNq4QLav7jkFGmD-3-j/s400/IMG_2526.JPG" /></a><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">Thanks to friends <a href="http://mykitchenrecepies.blogspot.com/2009/11/coconut-rice-and-award-time.html" target="_Blank">Esai</a>, <a href="http://ensamayalkuripugal.blogspot.com/" target="_Blank">Aruna</a> and <a href="http://mytastyrecipe.blogspot.com/" target="_Blank">SH</a> for sharing these cute tokens - the Blogger appreciation award 2009, Esai for the Butterfly award and Aruna for the Cheerleading blog award. I wish to share these with all my followers and blogger friends! </span><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;">Cheers -:)</span><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div align="left" class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZj_KssPhyphenhyphenSaqzCTjBaWtjlRIaKyjRw-rMowEGEuXE9eUiFx2_gawyQL2jGZ0XTWniVvwfTJa79IlAQTMM-vx38o4kPnCkT5F7J-NvbJIfAQ4cnXWydAzXEq-2Pk_NHy8x_Hsbr5Lqw7Kc/s1600-h/4126597255_738c049aa3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZj_KssPhyphenhyphenSaqzCTjBaWtjlRIaKyjRw-rMowEGEuXE9eUiFx2_gawyQL2jGZ0XTWniVvwfTJa79IlAQTMM-vx38o4kPnCkT5F7J-NvbJIfAQ4cnXWydAzXEq-2Pk_NHy8x_Hsbr5Lqw7Kc/s320/4126597255_738c049aa3.jpg" /></a><br />
</div><div align="left" class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggA6wXqj9VjdkifsAB4wIFrwXbQT_qxsCqtYm03gM006V_VomrfSloH_pbD-emknRDE9KFkbFHwkNDuGAvsu_2VXHJjP2w5KQp9wIgo1UYhU4PxERgN_IBGRNghLMiJ1Mkjgs9vbkDa0ct/s1600-h/4127617318_1b6698b2aa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggA6wXqj9VjdkifsAB4wIFrwXbQT_qxsCqtYm03gM006V_VomrfSloH_pbD-emknRDE9KFkbFHwkNDuGAvsu_2VXHJjP2w5KQp9wIgo1UYhU4PxERgN_IBGRNghLMiJ1Mkjgs9vbkDa0ct/s400/4127617318_1b6698b2aa.jpg" /></a><br />
</div><div align="left" class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div align="left" class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFBYiLaTrHhH3PUW_rUcrsa99097Uuyojk7RkjU0JN5Wv73KILYHpRq1p9fL2QPnoQZC05ftCFgA_gU3shZLdC5jVR20cFgp4NS-F8HTBgrEZSQK5qGmHMcKbP8BIFysot_QCkAJNa66Ff/s1600-h/Cheerreading-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ps="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFBYiLaTrHhH3PUW_rUcrsa99097Uuyojk7RkjU0JN5Wv73KILYHpRq1p9fL2QPnoQZC05ftCFgA_gU3shZLdC5jVR20cFgp4NS-F8HTBgrEZSQK5qGmHMcKbP8BIFysot_QCkAJNa66Ff/s320/Cheerreading-1.jpg" /></a><br />
</div><div align="left" class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div align="left" class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;">2009 sure has been quite an eventful year with lots of different tastes and new friends and cheers down the road. I have enjoyed blogging and sharing with you all friends and learnt a lot, although it was diffcult to keep the pace at times.</span><br />
</div><div align="left" class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div align="left" class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #cc0000; font-size: large;"><strong>Wishing all my readers lots of good Cheer in the coming year 2010!</strong></span></span><br />
</div>Rajehttp://www.blogger.com/profile/02841894006618324639noreply@blogger.com22tag:blogger.com,1999:blog-1979334973146174180.post-34453232867295681592009-11-22T18:34:00.004-05:002009-11-22T21:21:57.148-05:00Turnip green rice topped with cashews and cheese<div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">The best part I like about cooking rice with greens is that, the outcome is a wonderful two in one dish saving time and giving a wholesome complete meal with double the nutrition in half the prep time. You can call it a comfort meal cooked up in just minutes with some precooked left over rice and a bag of frozen precut greens. </span><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS;">I cook a variety of rice dishes with various greens like spinach, cilantro, podina (mint) each having its own flavor. Here I used turnip greens that are low calorie and rich in fiber, vitamin C and folic acid. </span><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS;">Turnip greens are mild in taste like spinach with a faint yet pleasant bitterness. This Freshly fried up rice in sauteed turnip greens spiced with typical Indian spices and topped with toasted cashews and parmesan cheese will make a nice and warm dinner that can be relished simply with some plain yoghurt or raita of choice.</span><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsqaIrQjPYVSG7PH6BtlMDZcAaLh3Ckv2979n4NcTycjYytGkR_lNQ7OThmyIfb-XNFdRh8teOPYb_4UIAwxN-D1a1wcKMSg38CZOOhA1okNtcta8hLf4X7_WcKImFvaWS-S-vbufWh8br/s1600/IMG_2242_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsqaIrQjPYVSG7PH6BtlMDZcAaLh3Ckv2979n4NcTycjYytGkR_lNQ7OThmyIfb-XNFdRh8teOPYb_4UIAwxN-D1a1wcKMSg38CZOOhA1okNtcta8hLf4X7_WcKImFvaWS-S-vbufWh8br/s640/IMG_2242_2.jpg" yr="true" /></a><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;"><strong>Ingredients:</strong></span><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">2-3 cups Precooked rice<br />
bag of frozen or fresh cut turnip greens</span><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">1 small onion chopped (optional)</span><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS;">1 tbsp garlic paste</span><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS;">salt to taste </span><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">2 tbsp grated parmesan </span><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">for tempering:</span><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">3 tbs oil</span><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">1 tsp cumin seeds</span><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">1 tsp cumin powder</span><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">1/2 tsp fennel fowder</span><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS;">1 tsp garam masala</span><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">1 dried red chilly halfed</span><br />
</div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS;">Method:</span><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS;">Heat oil in a kadai and add cumin seeds. when seeds start to splutter add the garlic paste, rest of the tempering ingredients followed by onions. Saute till golden brown and add the greens. If necessary sprinkle a few drops of water and saute until the greens are cooked well. Now stir in cooked rice and mix well and fry a little until the rice brown very slightly on the edges. </span><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: Trebuchet MS;">Take of the flame and top with toasted cashews and grated parmesam cheese and the green rice is ready to serve.</span><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCJh75yo2_h0yXjFG_kRgnOKh21jB9EHZzI2vOTBOfD4-_igHWLRH3njJeLIFKH3GDbcfNRmUPeOTGkPTKb1j-uL6zHud9Gf83YrI7SL_MfvD9VZuw-g8LZxhbpn0EBqLr0hnIDwzKdAMj/s1600/IMG_2246_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCJh75yo2_h0yXjFG_kRgnOKh21jB9EHZzI2vOTBOfD4-_igHWLRH3njJeLIFKH3GDbcfNRmUPeOTGkPTKb1j-uL6zHud9Gf83YrI7SL_MfvD9VZuw-g8LZxhbpn0EBqLr0hnIDwzKdAMj/s640/IMG_2246_2.jpg" yr="true" /></a><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Serving suggestions: Serve with a dollop of creamy plain yoghurt or raita of choice.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://www.foodista.com/food/KYTC6DZD/turnip-greens" style="margin-left: 1em; margin-right: 1em;" target="_Blank" title="Turnip Greens on Foodista"><img alt="Turnip Greens on Foodista" src="http://dyn.foodista.com/content/embed/b2_KYTC6DZD_82b3a8e741e7e11ebaa4c834931ea276ead1382f.png?foodista_widget_F8V8722F" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; height: 175px; width: 300px;" /></a><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;">This recipe along with the following rice dishes is making its way to </span><a href="http://www.srishkitchen.com/" target="_Blank"><span style="font-family: "Trebuchet MS", sans-serif;">Srilekha</span></a><span style="font-family: "Trebuchet MS", sans-serif;">'s event on </span><a href="http://www.srishkitchen.com/2009/11/efm-variety-rice-series.html" target="Blank"><span style="font-family: "Trebuchet MS", sans-serif;">EFM Variety rice series</span></a> <br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIMhNmIY18mvVAes33GkbMHZqlZH_ZDLsdE0mhzu5LOh28KHm9e2dQmJylvcespXRj8LigdTa_p6SrX8oUth30WFubctvyvY31VdCAAUwIBXnOYTGd0OKW9iBub4YZ-FyZ175-yHc2FcZ1/s1600/riceevent.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIMhNmIY18mvVAes33GkbMHZqlZH_ZDLsdE0mhzu5LOh28KHm9e2dQmJylvcespXRj8LigdTa_p6SrX8oUth30WFubctvyvY31VdCAAUwIBXnOYTGd0OKW9iBub4YZ-FyZ175-yHc2FcZ1/s200/riceevent.jpg" yr="true" /></a><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Trebuchet MS;">- <a href="http://raje-s.blogspot.com/2009/09/bisibela-bath.html" target="Blank">Bisebele bath</a></span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Trebuchet MS;">- <a href="http://raje-s.blogspot.com/2008/12/paneer-fried-rice.html" target="Blank">Paneer fried rice</a></span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;">- <a href="http://raje-s.blogspot.com/2009/09/tricolor-fried-rice.html" target="Blank">Tricolor fried rice</a></span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Trebuchet MS;">- <a href="http://raje-s.blogspot.com/2009/07/rice-dishes.html" target="Blank">Lemon rice</a></span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><br />
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</div>Rajehttp://www.blogger.com/profile/02841894006618324639noreply@blogger.com38tag:blogger.com,1999:blog-1979334973146174180.post-74126801483988052172009-11-16T15:06:00.005-05:002009-11-16T18:58:02.490-05:00Rice Rava Upma with chana daal and scallion garnish<span style="font-family: "Trebuchet MS", sans-serif;">Hope you all had a great weekend friends! After a short break due to several things that had come up on the way, I am back with recipes. Yeah... I have been longing to comeback and hardly had a chance to go over some of your interesting recipes I had been missing all this while. </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">After a hectic couple of weeks, I am here with one of the dishes waiting in my drafts to hit the screen . So here's the simple and yummy variation to the most common South Indian breakfast tiffin "Upma". We all make upma various ways and with different base and accompanying ingredients. Bombay rava, wheat rava, poha, vermicelli being some of the base ingredients we use, the rice rava upma that I often make is my DHs favorite of all these. It has that unique taste of its own with its more grainy and coarser texture compared to the regular bombay rava. So here we go- </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzQP8w6v2h0UEjNsVVSYnomw1UEaVSWuqdQNZmCD-S5ZNYDfzPyGyWJFj2CkBuJ83F47BvjcE_MUBkN_rF-eTt5EXMlw-OUutHhJ8Btx67JFFBgAyjIEZaRx7CD_aVgaZ27Ajd7pCj9wVo/s1600/IMG_2128_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzQP8w6v2h0UEjNsVVSYnomw1UEaVSWuqdQNZmCD-S5ZNYDfzPyGyWJFj2CkBuJ83F47BvjcE_MUBkN_rF-eTt5EXMlw-OUutHhJ8Btx67JFFBgAyjIEZaRx7CD_aVgaZ27Ajd7pCj9wVo/s400/IMG_2128_2.jpg" yr="true" /></a><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">What we need:</span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">2 cups Rice rava </span><br />
<span style="font-family: Trebuchet MS;">4 cups water</span><br />
<span style="font-family: Trebuchet MS;">1/2 cup chana daal soaked in water for abt half hr</span><br />
<span style="font-family: Trebuchet MS;">2 dried red chillies</span><br />
<span style="font-family: Trebuchet MS;">1 fresh green pepper</span><br />
<span style="font-family: Trebuchet MS;">1 tabs chopped fresh ginger</span><br />
<span style="font-family: Trebuchet MS;">chopped spring onions (scallions) for garnish</span><br />
<span style="font-family: Trebuchet MS;">for tempering:</span><br />
<span style="font-family: Trebuchet MS;">2 tbsp oil</span><br />
<span style="font-family: Trebuchet MS;">1 tsp cumin</span><br />
<span style="font-family: Trebuchet MS;">1 tsp mustard seeds</span><br />
<span style="font-family: Trebuchet MS;">1 tsp urad daal</span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">Heres how to make rice rava: wash the rice a couple of times with water, drain and air dry it in a single layer on a clean cloth or paper towels until all the rice is dried out. Coarsely grind the rice using a grinder and sift off the fine flour. The rava that remains after removing the fine flour (which can be stored separately and used in other recipes) is used here. Rava prepared this way can be strored in an airtight container for a month or more.</span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">Method:</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Heat oil in a large pan and add the tempering ingredients. When the seeds start to splutter add the dried red chillies followed by green chilies and ginger. Saute for a few secs and stir in the soaked and drained chana daal. Mix and saute for a couple of mins. Now add water to it and desired amount of salt and cook with the lid closed until the water starts to boil. Stir in the rava and mix well.</span> <span style="font-family: "Trebuchet MS", sans-serif;"> Close the lid and let cook for another 8-10 mins on medium flame until all the water is taken up and the rava is cooked well. Stir occasionally while it is cooking. Turn off the flame and garnish with chopped scallions and rice rava upma is ready to serve.</span><br />
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<span style="font-family: Trebuchet MS;">Serving suggestions: Serve hot with pickel or chutney of choice. I personally prefer ginger pickel with this. </span><br />
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</div><span style="font-family: Trebuchet MS;">Now I would like to thank the kind gestures and awards shared the by blogger friends </span><br />
<span style="font-family: Trebuchet MS;">@ <a href="http://tastytrix.blogspot.com/">Tasty trix</a> for creative blogger award </span><br />
<span style="font-family: Trebuchet MS;">Indrani @ <a href="http://indranid.blogspot.com/2009/11/awards-for-my-followers.html">Appyayan</a> for the fabulous blog, Inspiration award, Yum Yum blog and I love your blog awards</span><br />
<span style="font-family: Trebuchet MS;">Thank you! It is very inspiring to recieve these from such wonderful bloggers. I would like to pass these to all my blogger friends.</span><br />
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</div>Rajehttp://www.blogger.com/profile/02841894006618324639noreply@blogger.com24tag:blogger.com,1999:blog-1979334973146174180.post-36101600321303379972009-11-03T12:05:00.005-05:002009-11-03T13:22:06.951-05:00Boodida gummidikaya koora/ Ash gourd curry<div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">With all the pumpkins and gourds around in season, I thought of posting an Andhra style curry with the Ashgourd also called "Boodida gummadi" in telugu. It is used in various dishes such as daals, sambhar, and even candies (called petha) in Indian cuisine. This simple and quick recipe here involves cooking ashgourd in tamarind sauce with grated coconut and is a yummy and light accompaniment with hot rice or rotis. </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;"><strong>Ingredients:</strong></span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivdeyzruwknHFBUNXDqAYe_tQ3_MnXIQd0L8arn7Bd1-bQ_qv2ywhl1abzsq5OUlTYySAOeX4QB-rK8HFR3lnOmTh5PyhtoWkuw3Sfm8QmnMbzgKBSt-cglgaQLTw2zN7bHrV5_4cOPNXx/s1600-h/IMG_1234_1.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><strong><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivdeyzruwknHFBUNXDqAYe_tQ3_MnXIQd0L8arn7Bd1-bQ_qv2ywhl1abzsq5OUlTYySAOeX4QB-rK8HFR3lnOmTh5PyhtoWkuw3Sfm8QmnMbzgKBSt-cglgaQLTw2zN7bHrV5_4cOPNXx/s320/IMG_1234_1.jpg" vr="true" /></strong></a><span style="font-family: Trebuchet MS;">Ashgourd quarter peeled and cut to small cubes</span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Trebuchet MS;">juice from a a small lemon sized ball of tamarind </span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Trebuchet MS;">2 chopped green pepper</span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Trebuchet MS;">1 tbsp grated jaggery</span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Trebuchet MS;">3 tbsp grated fresh or dry coconut</span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Trebuchet MS;">pinch of hing (asafoetida)</span><br />
<span style="font-family: Trebuchet MS;">salt to taste</span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Trebuchet MS;">for tempering:</span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Trebuchet MS;">3 tsp oil</span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Trebuchet MS;">1 tbsp chana daal</span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Trebuchet MS;">1 tbsp urad daal</span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Trebuchet MS;">1 tsp cumin</span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Trebuchet MS;">1 tsp mustard</span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Trebuchet MS;">2 dried red pepper</span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Trebuchet MS;">1 tsp turmeric</span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Trebuchet MS;">few curry leaves</span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Trebuchet MS;"><strong>Method:</strong></span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Trebuchet MS;">In a large pan heat oil for seasoning. Add all the seasoning ingredients in order mentioned, ending with turmeric so it doesnt blacken. When seeds start to splutter add the curry leaves and chopped green pepper. Sprikle the seasoning with a pinch of hing. Now stir in the cut ashgourd pieces mix and cook with a cup of water. </span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Trebuchet MS;">When the gourd is slightly tender add the tamarind juice and cook until it looses the raw smell and starts to reduce and thicken. now add the grated jaggery, adjust the salt and mix well. Stir in the grated coconut and take off the flame. The <span style="color: #cc0000;">yummy hot and sour ashgourd curry </span>is ready to serve. Enjoy!</span><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;"><strong>Serving suggestions:</strong></span><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">Serve hot with steaming rice dish or <a href="http://raje-s.blogspot.com/2009/07/breakfast-recipes.html" target="_Blank">rotis</a></span><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.foodista.com/food/6TLSJ8QS/winter-melon" target="_Blank" title="Winter Melon on Foodista"><img alt="Winter Melon on Foodista" src="http://dyn.foodista.com/content/embed/b2_6TLSJ8QS_fb3dcea65f286771f8a3e7c903945ac8c35c51e1.png?foodista_widget_5TNFXTFP" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; height: 175px; width: 300px;" /></a><br />
</div>Rajehttp://www.blogger.com/profile/02841894006618324639noreply@blogger.com24tag:blogger.com,1999:blog-1979334973146174180.post-25747462118751407352009-10-28T17:50:00.000-04:002009-10-28T17:50:16.125-04:00Potato-chickpea- burgers<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy7oT-zTdiqWtf75rnBEV7rB5qt2saynZImdgd59aZ72GzbTKzSp21bnvgZV3i5nrplfhCpDdfzwAjicn8-CKeIT0lK1JHUBg1XREKFHsVFLP1umZMKddEhuIuAvRopdx86j7R5FTOv9db/s1600-h/IMG_2149.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjy7oT-zTdiqWtf75rnBEV7rB5qt2saynZImdgd59aZ72GzbTKzSp21bnvgZV3i5nrplfhCpDdfzwAjicn8-CKeIT0lK1JHUBg1XREKFHsVFLP1umZMKddEhuIuAvRopdx86j7R5FTOv9db/s400/IMG_2149.JPG" vr="true" /></a><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;"><strong>Ingredients:</strong> </span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;">2 potatoes boiled and mashed</span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;">1 cup of chana daal soaked in water and ground to paste in water</span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;">1 cup mixed vegetables (carrots, peas, beans, corn here)</span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;">2 tsp dhania</span><br />
</div><span style="font-family: "Trebuchet MS", sans-serif;">1 tsp cumin</span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Trebuchet MS;">1/2 tsp fennel</span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Trebuchet MS;">1/2 tsp garam masala powder</span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;">1 tsp garlic paste</span><br />
</div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Trebuchet MS;"><strong>Method to prepare patties: </strong></span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;">Powder together the dhania, cumin, fennel and keep aside. </span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;">Heat oil in a pan and add the garlic paste, the powdered spice mix and garam masala, mixed vegetables, stir in the ground chana daal paste to it and cook for a few mins. Once cooked well mix with it the boiled and mashed potato. take spoon fulls of this mixture and shape them into cutlet shaped patties. Grill the patties with a little bit of oil on a griddle or a grill to assemble your sandwich or burger. (I also froze a batch in plastic wrap for quickly making up the burgers later.)</span><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;">To assemble my burger I used here my favorite Arnold oatnut bread, my home made potato-chickpea burgers, some rougly cut iceberg lettuce, store bought pickeled cucumber, pickeled red pepper and a drizzle of lowfat dressing and savored with corn chips on the side.</span><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRVhlVXdPt-fuS9UbMN89BFK5GDsrADz5rrMnDv1ljn-LoiGuZpMoNdwClZjN0Kv9LnEp7-QXRnE3wdu_4GwLL8oALHvEoWWlfp6sMgBUDXGUQWq_wuK4GF62BvPMJ1cVE2bXdx6Tzeiad/s1600-h/IMG_2154_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRVhlVXdPt-fuS9UbMN89BFK5GDsrADz5rrMnDv1ljn-LoiGuZpMoNdwClZjN0Kv9LnEp7-QXRnE3wdu_4GwLL8oALHvEoWWlfp6sMgBUDXGUQWq_wuK4GF62BvPMJ1cVE2bXdx6Tzeiad/s400/IMG_2154_2.jpg" vr="true" /></a><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">Sending this off to </span><a href="http://simpleindianfood.blogspot.com/2009/10/wyf-light-meal-event-announcement.html" target="_Blank"><span style="font-family: "Trebuchet MS", sans-serif;">Light meal event</span></a><span style="font-family: "Trebuchet MS", sans-serif;"> hosted by </span><a href="http://simpleindianfood.blogspot.com/" target="_Blank"><span style="font-family: "Trebuchet MS", sans-serif;">Simple Indian Food</span></a><span style="font-family: "Trebuchet MS", sans-serif;"> </span><br />
</div>Rajehttp://www.blogger.com/profile/02841894006618324639noreply@blogger.com23tag:blogger.com,1999:blog-1979334973146174180.post-13468950141962724912009-10-28T08:57:00.000-04:002009-10-28T08:57:42.958-04:00Curried blackeye beans in coconut gravy<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqhCK2Ii5Z_BDQXTDQJP2VVmpaFIkfG6vyc6UxivnHSvzSzDBpCWuRvRJGlyFJ0NmG1HILP1eUaDyfUwtUqfFVKGZlVfAgsXtuxnTef7FA3D9Cfe2n9aRv76L_XrkAtepXyiWHFB8DPbBC/s1600-h/IMG_1954.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5374776467311751106" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqhCK2Ii5Z_BDQXTDQJP2VVmpaFIkfG6vyc6UxivnHSvzSzDBpCWuRvRJGlyFJ0NmG1HILP1eUaDyfUwtUqfFVKGZlVfAgsXtuxnTef7FA3D9Cfe2n9aRv76L_XrkAtepXyiWHFB8DPbBC/s320/IMG_1954.JPG" style="cursor: hand; display: block; height: 320px; margin: 0px auto 10px; text-align: center; width: 320px;" /></a> <br />
<div><div><div style="text-align: justify;"><span style="font-size: 130%;"></span><span style="background-color: white;"><span style="font-family: "Trebuchet MS", sans-serif;">Black eye beans are rich in fiber, vitamins and minerals. They are called “lobia” in Hindi or “alachandalu” in telugu. Like chickpeas they are low fat low sodium and high in protein. They are soft and easy to cook due to a sparse seed coat. The following recipe using cooked blackeye beans in coconut-onion gravy, spiced with <span style="color: #990000;">coriander</span> is a wholesome combo paired with chapathi/roti or naan and is my family’s favorite dinner menu. </span><br />
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<span style="font-size: 130%;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9fQA0c8tgGJmTOOs54_YdvWxJG9drKbyou5xXT0wwvh4h4WjUj3fiVet6pbqr7nFM7GTQKCfWN8H-TLqCIn7oopm45ymY1t8BkatBAghyphenhyphen1LZQwT4RKqyu2B1YRRcTFGlmYXtKI_g2R0vv/s1600-h/IMG_1556.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5374766172746531490" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9fQA0c8tgGJmTOOs54_YdvWxJG9drKbyou5xXT0wwvh4h4WjUj3fiVet6pbqr7nFM7GTQKCfWN8H-TLqCIn7oopm45ymY1t8BkatBAghyphenhyphen1LZQwT4RKqyu2B1YRRcTFGlmYXtKI_g2R0vv/s400/IMG_1556.JPG" style="cursor: hand; display: block; height: 320px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
</span><span style="font-size: 100%;"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #660000;"><strong>Ingredients:<br />
</strong></span>2 cups Black eye beans washed and pressure cooked until soft<br />
1 large onion cut to cubes<br />
1 cup fresh or dry coconut<br />
2 fresh green pepper sliced<br />
¼ cup coriander seeds (dhania)<br />
½ cup chana daal<br />
1 twig coriander leaves<br />
1 tsp cumin seeds<br />
½ tsp turmeric<br />
1 tbsp garlic paste<br />
<br />
</span></span><span style="font-family: "Trebuchet MS", sans-serif;"><strong><span style="color: #660000;">Method:<br />
</span></strong>Roast the chana daal and dhania in a pan. Grind the roasted seeds, onions, and coconut into paste in a grinder.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Heat oil in a wok, add the cumin seeds, turmeric, green pepper followed by garlic paste. Then add the ground onion coconut paste to it. Let cook for a few mins until the raw smell of onions is gone. Now stir in the precooked blackeye beans. Mix well while partially mashing the beans with the spatula. Cook for a few mins on simmer and turn off the flame. Garnish with coriander leaves and serve.</span> <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1tb5Gwd5E7Be9BELqtejdK14Iwx6x7NrNwbTaAownlweOFxkZJLW2O0KLcaFfuWrqHZma0-eJNpJCl9Bjyzz01QkcnoenVIc4QZkmBLYCHWJxFPLP6zMAvxdMokwBEkpGwXbZT2_AXP6T/s1600-h/IMG_1552.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5374766179634656018" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1tb5Gwd5E7Be9BELqtejdK14Iwx6x7NrNwbTaAownlweOFxkZJLW2O0KLcaFfuWrqHZma0-eJNpJCl9Bjyzz01QkcnoenVIc4QZkmBLYCHWJxFPLP6zMAvxdMokwBEkpGwXbZT2_AXP6T/s400/IMG_1552.JPG" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
<span style="font-size: small;"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="color: #660000;"><strong>Serving suggestions:</strong></span> Serve with </span></span><a href="http://raje-s.blogspot.com/2009/07/breakfast-recipes.html"><span style="font-family: "Trebuchet MS", sans-serif; font-size: small;">chapathi</span></a></span><span style="font-family: "Trebuchet MS", sans-serif;"> </span><span style="font-size: large;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: small;">naan or any rice dish</span> </span><br />
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</div><a href="http://www.foodista.com/food/8C8VZTJF/blackeyed-peas" target="_Blank" title="Blackeyed Peas on Foodista"><img alt="Blackeyed Peas on Foodista" src="http://dyn.foodista.com/content/embed/b1_8C8VZTJF_1.png?foodista_widget_VDQJMZH3" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; height: 40px; width: 200px;" /></a><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Reposting this recipe for an entry to the following events:</span><br />
<br />
<a href="http://priyaeasyntastyrecipes.blogspot.com/2009/09/announcing-think-spice-think-coriander.html" target="_Blank"><span style="font-family: "Trebuchet MS", sans-serif;">Think Spice corriader seeds</span></a><span style="font-family: "Trebuchet MS", sans-serif;"> hosted by Priya from <a href="http://priyaeasyntastyrecipes.blogspot.com/" target="_Blank">Priya's tasty and easy recipes</a> and initiated by </span><a href="http://sunitabhuyan.com/?page_id=341." target="_Blank"><span style="font-family: "Trebuchet MS", sans-serif;">Sunitha</span></a><br />
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<a href="http://www.cooksister.com/2009/10/announcing-my-legume-love-affair-the-16th-helping.html" target="_Blank"><span style="font-family: "Trebuchet MS", sans-serif;">My Legume love affair</span></a><span style="font-family: "Trebuchet MS", sans-serif;"> - 16th helping hosted by <a href="http://www.cooksister.com/" target="_Blank">Cook Sister</a> and administered by Susan of <a href="http://thewellseasonedcook.blogspot.com/2008/09/my-legume-love-affair-host-lineup.html" target="_Blank">The Well seasoned Cook</a></span><br />
</div>Rajehttp://www.blogger.com/profile/02841894006618324639noreply@blogger.com2tag:blogger.com,1999:blog-1979334973146174180.post-21743734729043955562009-10-27T09:04:00.009-04:002009-10-27T10:27:33.100-04:00Dosavakaya (cucumber pickel in mustard and red pepper)<div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">After having posted the <span style="color: #990000; font-size: large;">Spicy flavorful</span> podina-kobbari chutney coming to the <span style="color: #cc0000;"><span style="font-size: large;">Chilly hot and fiery</span> portion</span> for an entry to the "</span><a href="http://ammajirecipes.blogspot.com/2009/10/my-first-event-spicy-fiery-chutneys.html" target="_Blank"><span style="font-family: "Trebuchet MS", sans-serif;">Spicy and Fiery Chutney</span></a><span style="font-family: "Trebuchet MS", sans-serif;"> event" hosted by Sreevalli at </span><a href="http://ammajirecipes.blogspot.com/" target="_Blank"><span style="font-family: "Trebuchet MS", sans-serif;">Ammaji recipes</span></a><span style="font-family: "Trebuchet MS", sans-serif;">. Although I am personally not a great hot and chilly lover myself, Andhra cuisine is popular for wide variety of these pickels and chutneys and these are a regular affair in my family dining and "ought to be there" dishes in my kitchen.They are certainly relished by the rest of my family crew. So reposting as my second entry to this event the Andhra special <span style="color: #cc0000;">hot and fiery Dosavakaya.</span></span><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="color: #660000; font-family: "Trebuchet MS", sans-serif;"><strong>Ingredients:</strong></span><span style="color: #660000;"></span><br />
</div><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<span style="color: black; font-family: "Trebuchet MS", sans-serif;">1 large <a href="http://en.wikipedia.org/wiki/Cucumber#Varieties" target="_Blank">Dosakaya</a> cut to cubes</span><br />
<span style="color: black; font-family: "Trebuchet MS", sans-serif;">1 cup red pepper</span><br />
<span style="color: black; font-family: "Trebuchet MS", sans-serif;">1 cup mustard powder</span><br />
<span style="color: black; font-family: "Trebuchet MS", sans-serif;">1 cup salt</span><br />
<span style="color: black; font-family: "Trebuchet MS", sans-serif;">2 tsp methi(fenugreek) powder</span><br />
<span style="color: black; font-family: "Trebuchet MS", sans-serif;">3 cups oil</span><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;"><strong><span style="color: #660000;">Method:<br />
</span></strong>Cut the Dosakaya (yellow cucumber-sour kind) into cubes, some people deseed it completely but i like to leave in some seeds.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Take the cut dosakaya in a large bowl stir in all the ingredients and mix well.</span><br />
</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;">Close the lid and let marinate for a day or two. In a couple of days the dosakaya leaves out water becomes tender and all the spices infused into it. The pickel is ready to serve.</span><br />
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</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong><span style="color: #990000; font-family: "Trebuchet MS", sans-serif;">Serving suggestions:</span></strong><br />
</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;">Serve with hot rice and ghee or with roti</span><br />
<span style="font-family: Trebuchet MS;">The longer you store the pickel the better it tastes. This can be stored in a clean airtight container for months.</span><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj1-RvdH0aAZ6M1F7zQKuGFeLgdXt6Bnic1PoKdiygakkFswdQSfVl_GKwGtIYo8RGXjfJunILxABs6AEwooY9klBqP79sRm6XoTsjLzBexU3LdSszjUxiDuzf6osGd2lOZhGqWh0VHDGS/s1600-h/IMG_1122_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgj1-RvdH0aAZ6M1F7zQKuGFeLgdXt6Bnic1PoKdiygakkFswdQSfVl_GKwGtIYo8RGXjfJunILxABs6AEwooY9klBqP79sRm6XoTsjLzBexU3LdSszjUxiDuzf6osGd2lOZhGqWh0VHDGS/s400/IMG_1122_2.jpg" vr="true" /></a><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://www.foodista.com/food/4CJRZJYK/dosakai-cucumber" style="cssfloat: right; margin-left: 1em; margin-right: 1em;" target="_Blank" title="Dosakai Cucumber on Foodista"><img alt="Dosakai Cucumber on Foodista" src="http://dyn.foodista.com/content/embed/b1_4CJRZJYK_1.png?foodista_widget_GJHP4NXY" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; height: 40px; width: 200px;" /></a><br />
</div>Rajehttp://www.blogger.com/profile/02841894006618324639noreply@blogger.com4tag:blogger.com,1999:blog-1979334973146174180.post-58305656520521517312009-10-26T19:07:00.002-04:002009-10-26T19:23:01.169-04:00Podina-Kobbari Chutney (Mint-coconut Chutney)<div style="text-align: left;"><br />
<span style="font-family: "Trebuchet MS", sans-serif; font-size: large;">Mint is one of my favorites. I often make this spicy, flavorful chutney with mint and fresh coconut, to go with dosa or rice. Try this refreshing and yummy chutney and I assure you will love it.</span><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrJJnYp4KCzWTRUUCA1EoDcrlut1pm6l8zmfIle6oOp2Q3L01ivPQR_mhXzGPGKyi-haHrVaK6WC9cBnhEAJUxKh4waYTPI2tk0TVssOzmt3fqep-OWFJsbNJskTQVQRo6dHs9kbUWOsmE/s1600-h/IMG_1962_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrJJnYp4KCzWTRUUCA1EoDcrlut1pm6l8zmfIle6oOp2Q3L01ivPQR_mhXzGPGKyi-haHrVaK6WC9cBnhEAJUxKh4waYTPI2tk0TVssOzmt3fqep-OWFJsbNJskTQVQRo6dHs9kbUWOsmE/s320/IMG_1962_2.jpg" vr="true" /></a><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://www.foodista.com/food/H855VTKJ/peppermint-leaves" target="_Blank" title="Peppermint Leaves on Foodista"><img alt="Peppermint Leaves on Foodista" src="http://dyn.foodista.com/content/embed/b2_H855VTKJ_10a10786c1c9e806cabd3119a3e3c67850bee572.png?foodista_widget_Q6S22LXJ" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; height: 175px; width: 300px;" /></a><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;"><strong>Ingredients:</strong></span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">One podina bunch -leaves separated</span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">1 fresh coconut cubed</span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: Trebuchet MS;">lemon size ball of tamarind deseeded</span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: Trebuchet MS;">1 cup water</span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">for Tempering:</span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">2 tbsp oil</span><br />
</div><div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">2 tbs chana daal</span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">1 tbsp urad daal</span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">1 tsp mustard seeds</span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">1 tsp cumin</span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">3 whole dry red chillies</span> <br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;">1 tsp turmeric</span><br />
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<span style="font-family: Trebuchet MS;"><strong>Method: </strong></span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">Dry roast the washed and dried Podina leaves in a pan and keep aside. Heat oil in another pan and add the chana, daal urad daal, cumin, mustard seeds. As the seeds start to splutter add turmeric and red chillies. Let them slightly brown and turn off the flame. </span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: Trebuchet MS;">Grind together the roasted podina leaves and coconut and tamarind and tempering together with enough water to a paste consistency in a blender. Chutney is now ready to seve with. </span><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjziedLsyIqI6msdxioqfkasUDrJK31SIVM_flU0EZwCIaB8anYU8aezp-tE-Sg2UTRDOHxeSBqLQtOD5i3Oe0daWyzsQ5GNur23ufRnq9xvvlskkzsunR7aEobT7oAPpjNKyE2PL3OcHYm/s1600-h/IMG_1964_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjziedLsyIqI6msdxioqfkasUDrJK31SIVM_flU0EZwCIaB8anYU8aezp-tE-Sg2UTRDOHxeSBqLQtOD5i3Oe0daWyzsQ5GNur23ufRnq9xvvlskkzsunR7aEobT7oAPpjNKyE2PL3OcHYm/s400/IMG_1964_2.jpg" vr="true" /></a><br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;">Serve as an accompaniment with dosa, vada or rice</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">This is my entry to </span><a href="http://ammajirecipes.blogspot.com/"><span style="font-family: "Trebuchet MS", sans-serif;">Srivalli</span></a><span style="font-family: "Trebuchet MS", sans-serif;">'s event on </span><a href="http://ammajirecipes.blogspot.com/2009/10/my-first-event-spicy-fiery-chutneys.html"><span style="font-family: "Trebuchet MS", sans-serif;">Spicy Fiery Chutneys</span></a><span style="font-family: "Trebuchet MS", sans-serif;"> </span><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">I am so happy to receive these awards again from lovely blogger Sanjana @ </span><a href="http://korasoi.blogspot.com/2009/10/please-stop-spoiling-me.html#comment-form" target="_Blank"><span style="font-family: "Trebuchet MS", sans-serif;">Ko Rasoi</span></a>, <span style="font-family: "Trebuchet MS", sans-serif;"> Do checkout her wonderful posts if you havent already. Thank you so much Sanjana!</span><br />
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</div>Rajehttp://www.blogger.com/profile/02841894006618324639noreply@blogger.com19tag:blogger.com,1999:blog-1979334973146174180.post-37572100380036488382009-10-25T10:31:00.004-04:002009-10-25T13:19:39.565-04:00Date Peda<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHKSXVS9DUMFV-RFpPN_onlc6-lfKotFy2_t7ADIQ74nBr13uhV9wlJIEOuUo-uvUPcgw402cc31wpmqHAtrwtKubyVzElp_3_nm6MySArEjBRBf1kGoKHX8D8yCmm9Lde0ghd2zS1GYMg/s1600-h/IMG_2092_2.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHKSXVS9DUMFV-RFpPN_onlc6-lfKotFy2_t7ADIQ74nBr13uhV9wlJIEOuUo-uvUPcgw402cc31wpmqHAtrwtKubyVzElp_3_nm6MySArEjBRBf1kGoKHX8D8yCmm9Lde0ghd2zS1GYMg/s320/IMG_2092_2.jpg" vr="true" /></a><br />
</div><span style="font-family: "Trebuchet MS", sans-serif; font-size: large;">After Diwali and savoring all those sweets most of us may have taken the resolution of... Uhem... no more sugar for a while.... Really.... </span><br />
<span style="font-family: "Trebuchet MS", sans-serif; font-size: large;">And for those of us in West and North America, <a href="http://en.wikipedia.org/wiki/Halloween" target="_Blank">Halloween</a> is around the corner and kids are all excited about sweets and trick-o-treating. How do we balance our sugar? How about indulging in some healthy treats? How about if it is made with a nutritious ingredient with its all natural sweetness. Umm thats a good idea to trick your Jihva and curb your temptation right!!!<br />
</span><span style="font-family: "Trebuchet MS", sans-serif;"></span><span style="font-family: "Trebuchet MS", sans-serif; font-size: large;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif; font-size: large;">Dates are rich in iron and fiber and are good for heart health. </span><br />
<span style="font-family: "Trebuchet MS", sans-serif; font-size: large;">Since dates are sweet by themselves I did not use any sugar in this recipe. Try and enjoy this treat just anytime or for your next festivity.<br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: right;"><a href="http://www.foodista.com/food/H5CMPHRD/dates" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;" target="_Blank" title="Dates on Foodista"><img alt="Dates on Foodista" height="175" src="http://dyn.foodista.com/content/embed/b2_H5CMPHRD_6a055d0268dbe9670342bafa3137c457c7ce2aa3.png?foodista_widget_B8L8X8GW" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; height: 175px; width: 300px;" width="300" /></a><span style="font-family: "Trebuchet MS", sans-serif;"><strong></strong></span><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;"><strong>Ingredients:</strong></span><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">400g- dates</span><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">one 14oz can unsweetened condensed milk</span><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">2 tbsp maida </span><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">2 tbsp ghee</span><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: Trebuchet MS;">1 tsp cardomon </span><br />
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</div><span style="font-family: "Trebuchet MS", sans-serif;"><strong>Method:</strong></span><br />
<span style="font-family: Trebuchet MS;">Crush the dates to make the cooking easier and faster. (I did by blending them in a food processor lightly in one short run) </span><br />
<span style="font-family: Trebuchet MS;">In a large pan heat ghee, stir in the maida and mix well in simmer so that it doesnt brown too much. Now add the dates, condensed milk and cook on medium while stirring constantly. Cook till the mixture blends well and starts to leave the sides. Take off the flame and let cool. Stir in the cardomom powder and mix. When it is warm enough to handle take small portions of mixture into your palm and shape them into balls and pat to make small peda shaped treats. Enjoy!</span><span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">Rohini from <a href="http://curriesandspices.blogspot.com/" target="_Blank">Curries ans Spices</a> has passed me another lovely award. Thank you Rohini for sharing this with me, I am really honoured!</span><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">I would like to share this with my blogger friends </span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">Rekha from </span><a href="http://plantainleaf.blogspot.com/" target="_Blank"><span style="font-family: "Trebuchet MS", sans-serif;">Plantain leaf</span></a><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">Divya @ </span><a href="http://edivyaraj.blogspot.com/" target="_Blank"><span style="font-family: "Trebuchet MS", sans-serif;">Divya's Recipes</span></a><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">Sandhya @ </span><a href="http://sandhyas-kitchen.blogspot.com/" target="_Blank"><span style="font-family: "Trebuchet MS", sans-serif;">Sandhya's Kitchen</span></a><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">Sowmya @ </span><a href="http://visitmykitchen.blogspot.com/" target="_Blank"><span style="font-family: "Trebuchet MS", sans-serif;">Visit my Kitchen</span></a><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;">Sreelekha @ </span><a href="http://srees-recipes.blogspot.com/" target="_Blank"><span style="font-family: "Trebuchet MS", sans-serif;">Sree's Recipes</span></a><br />
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</div>Rajehttp://www.blogger.com/profile/02841894006618324639noreply@blogger.com33tag:blogger.com,1999:blog-1979334973146174180.post-64615462992824316922009-10-19T18:26:00.002-04:002009-10-22T09:18:40.095-04:00Simple and Scrumptious - Mamidikaya Pappu & Some awards<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;">Raw sour mangoes make a excellent combination cooked with toor daal. This is a very simple and quick dish, yet when served with hot rice and ghee makes it a mouth watering Yummy meal. Although mangoes are a seasonal tropical fruit, these are made available in our local grocerers almost all year long and I like to have this warming meal for lunch on these chill days. This is a nice way to reminisce those summer tastes in fall and the approaching winter. My kids also love this one and it is an excellent source of protein and vitamins they need.</span><br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Trebuchet MS;">Make sure to really pick the green raw mangoes for this dish that are really sour, the ones used to make pickels are the best kind for this (The sweet ones do not give this that yummy tangy taste). </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH_6blCDVXiUby3b0G558xije6aQGr6Ha8fWl7oCgDBwSewdKKDpPVXh3xDti12LsF73b1LjvxTWAv-HNP7xlbFzDmjtIQPfU4ollCNW7E9ZGijDWekg4pm767Dxbli5tBcQ6G8d3CnK7k/s1600-h/IMG_1768.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH_6blCDVXiUby3b0G558xije6aQGr6Ha8fWl7oCgDBwSewdKKDpPVXh3xDti12LsF73b1LjvxTWAv-HNP7xlbFzDmjtIQPfU4ollCNW7E9ZGijDWekg4pm767Dxbli5tBcQ6G8d3CnK7k/s320/IMG_1768.JPG" vr="true" /></a><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Trebuchet MS;"><strong>Ingredients:</strong></span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Trebuchet MS;">1 big raw mango peeled and cut to cubes</span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Trebuchet MS;">2 cups toor daal</span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Trebuchet MS;">2 green chillies chopped</span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Trebuchet MS;">4-8 curry leaves</span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Trebuchet MS;">corriander for garnish</span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Trebuchet MS;">for tempering: </span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Trebuchet MS;">3 tbsp oil</span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Trebuchet MS;">2 tsp cumin</span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Trebuchet MS;">2 tsp mustard seeds</span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Trebuchet MS;">1 tsp urad daal</span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Trebuchet MS;">1 tsp turmeric</span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Trebuchet MS;">1 tsp hing</span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><span style="font-family: Trebuchet MS;"><strong>Method:</strong></span><br />
<span style="font-family: Trebuchet MS;">cook together the toor daal and cut mango in a pressure cooker with 4 cups water until soft and keep aside.</span><br />
<span style="font-family: Trebuchet MS;">Heat oil in a deep pan for tempering and add all the ingredients in order. When the seeds start to splutter, add the chopped green chillies and curry leaves. Stir in the cooked daal with mangoes. Add more water to desired consistency and cook on simmer for 5-6 min., while stirring occasionally. Adjust the salt. Take off the flame and garnish with corriader. Serve hot with steaming rice and ghee.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Now coming to some post Diwali awards round, my friends <a href="http://srees-recipes.blogspot.com/" target="_Blank"><span style="font-family: "Trebuchet MS", sans-serif;">Sree </span></a>and <a href="http://vazhayilaa.blogspot.com/" target="_Blank">Sarah</a> and <a href="http://sandhyas-kitchen.blogspot.com/" target="_Blank">Sandhya</a> have showered me with this presentation award. </span><span style="font-family: "Trebuchet MS", sans-serif;">Thank you ladiesI am so happy to receive this award from You! </span><br />
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<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH-izBr1zjRq63knI45-Ntuk2JGjhWSxCKg3rF0ikz_n0ndWsB1pFXk4S7A-AlFh8tY11wjLElTS4yIWziyKWatpnt1rQzxVQ4wosa2gYVijvov5NiQyaI_y1tF56kxNkRw6FEUia7e5Oh/s1600-h/presentation+award.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgH-izBr1zjRq63knI45-Ntuk2JGjhWSxCKg3rF0ikz_n0ndWsB1pFXk4S7A-AlFh8tY11wjLElTS4yIWziyKWatpnt1rQzxVQ4wosa2gYVijvov5NiQyaI_y1tF56kxNkRw6FEUia7e5Oh/s320/presentation+award.png" vr="true" /></a><span style="font-family: Trebuchet MS;">. </span><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: Trebuchet MS;">I would like to pass these to my friends <a href="http://cakesbydhanya.blogspot.com/" target="_Blank">Dhanya</a>, <a href="http://www.kitchentantra.com/" target="_Blank">Malar</a>, <a href="http://cookingwithlena.blogspot.com/" target="_Blank">Lena</a>, and <a href="http://mykitchenrecepies.blogspot.com/" target="_Blank">Esai</a> </span><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: Trebuchet MS;">For the second time The creative blogger award passed to me from </span><a href="http://srees-recipes.blogspot.com/" target="_Blank"><span style="font-family: Trebuchet MS;">Sree </span></a><span style="font-family: Trebuchet MS;">and I love reading your blog from </span><a href="http://vazhayilaa.blogspot.com/" target="_Blank"><span style="font-family: Trebuchet MS;">Sarah</span></a> <span style="font-family: "Trebuchet MS", sans-serif;">and <a href="http://sandhyas-kitchen.blogspot.com/" target="_Blank">Sandhya</a> and <a href="http://raje-s.blogspot.com/2009/10/awards.html" target="_Blank">One lovely blog award</a> again from <a href="http://sandhyas-kitchen.blogspot.com/" target="_Blank">Sandhya</a>.Thank you dearies for passing on these encouraging tokens.</span><br />
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</div>Rajehttp://www.blogger.com/profile/02841894006618324639noreply@blogger.com27tag:blogger.com,1999:blog-1979334973146174180.post-84849820775294392512009-10-15T17:01:00.001-04:002009-10-28T10:20:06.419-04:00Diwali Wishes with Khova Kajjikayalu<span style="font-family: "Trebuchet MS", sans-serif;">Khova kajjikayalu is a traditional andhra delight made with Khova (thickened milk, mava) filled with grated coconut. Although the process of making these is time consuming the results is this rich heavenly sweet that is so tempting and simply melts in the mouth.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBNJQHUfFacyLT5AWCU648lCqMHOTUHmbBNLOg3ZAaE3fTfoapmouCbFEsfIsHF_MkMRzmjsqV6P9WsyYJ0SmSmVyjVBIpByrYfunTAE5sBoeeCONyHK-BHNSXu4iM4UJUZASTpoIxzOr4/s1600-h/khoakajjikayalu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img $r="true" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBNJQHUfFacyLT5AWCU648lCqMHOTUHmbBNLOg3ZAaE3fTfoapmouCbFEsfIsHF_MkMRzmjsqV6P9WsyYJ0SmSmVyjVBIpByrYfunTAE5sBoeeCONyHK-BHNSXu4iM4UJUZASTpoIxzOr4/s400/khoakajjikayalu.jpg" /></a><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;"><strong>Ingredients:</strong></span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;">400g <a href="http://en.wikipedia.org/wiki/Khoa" target="_Blank">Khova</a> (Mava)</span><br />
</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;">100g (or less) Sugar</span><br />
</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;">2 coconuts grated</span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;">2 cups Jaggery</span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Trebuchet MS;">1 tsp cardamom powdered </span><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Trebuchet MS;"><strong>Method: </strong></span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Trebuchet MS;">1. In a large pan melt the jaggery with half a cup water on medium flame mixing occasionally It will first liquify and then start to reduce after some time. this will be a slow process and can take a while. When the jaggery starts to reduce stir in the grated coconut and cook on low flame until the whole mixture comes together and is reduced and all the sweetness is infused into the coconut. Add the powdered cardmom and take off the flame and let cool. When it is cool enough make balls of this and keep aside. (These can be eaten as is and is called "kobbari Louz" in telugu). Now proceed with the step 2 to make khova kajjikayalu. </span><br />
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</div><span style="font-family: Trebuchet MS;">2. Mix the khoa and sugar in a large pan and heat on low flame while stirring occasionally. If you like it less sweeter adjust the amount of sugar. The mixture starts to melt and slowly thickens again. This whole process may take anywhere from 20-30 min considering the quantities we started off with. As the Khova thickens into a chapathi dough consistency take off the flame. Le the mixture cool a little bit. If it cools completely it may be hard to mould so start making the khova kajjikayalu when it is just enough heat to handle. </span><br />
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</div><span style="font-family: Trebuchet MS;">3. Take spoon fulls of cooked khova into the palm or onto a plastic sheet and press to make small puri shaped half cm thick circles about 3 inch diameter. Place the kobbari louz you made in step 1 in the middle and cover it with the khova and use your palm to shape them into balls or laddus. The delightful Khova kajjikayalu are ready to serve. </span><br />
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<span style="font-family: Trebuchet MS;">These can be stored airtight for about a week.</span> <span style="font-family: "Trebuchet MS", sans-serif;">Enjoy!</span><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: right;"><span style="font-family: Trebuchet MS;">I am sending this recipe </span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: right;"><span style="font-family: Trebuchet MS;">to <a href="http://momrecipies.blogspot.com/" target="_Blank">Sireesha</a>'s <a href="http://momrecipies.blogspot.com/2009/10/event-announcement-sweet-series.html" target="_Blank">Sweet Series event</a>. </span><br />
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<span style="font-family: Trebuchet MS;">& to <a href="http://purvasdaawat.blogspot.com/" target="_Blank">Purva</a>'s <a href="http://purvasdaawat.blogspot.com/2009/10/diwali-dhamaka-announcement.html" target="_Blank">Diwali Dhamaka</a></span><br />
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</div><div class="separator" style="clear: both; text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: large;">Wish You all....</span><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAkceTG_gtu5Pq3vpR83KTIgY2D3U189Yjz-4QOBvn358XueW2cd7fjwARCRq-jdEGMMFHUfKOZ8MEiHPXIGYJeFQ-7Hu7P11ce1PkwaMArXAYlcVOZy0WfxfMp8QvhLkOskKud40YRdKa/s1600-h/dipawali.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img $r="true" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAkceTG_gtu5Pq3vpR83KTIgY2D3U189Yjz-4QOBvn358XueW2cd7fjwARCRq-jdEGMMFHUfKOZ8MEiHPXIGYJeFQ-7Hu7P11ce1PkwaMArXAYlcVOZy0WfxfMp8QvhLkOskKud40YRdKa/s400/dipawali.jpg" /></a><br />
</div>Rajehttp://www.blogger.com/profile/02841894006618324639noreply@blogger.com25tag:blogger.com,1999:blog-1979334973146174180.post-60249597341090937412009-10-14T13:58:00.004-04:002009-10-14T21:11:40.304-04:00Awards<span style="font-family: "Trebuchet MS", sans-serif;">Diwali is fast approching and we all are making plans for the delightful dishes and all the dhoom dhamaka. And guess what I have received these lovely presents from my Blogger friends. Yeah....</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><a href="http://authenticfooddelights.blogspot.com/" target="_Blank">Sushma</a> </span><span style="font-family: "Trebuchet MS", sans-serif;">and <a href="http://personaltadka.blogspot.com/" target="_Blank">Kanchan</a></span> <span style="font-family: "Trebuchet MS", sans-serif;">have showered me with this award and meme. It is an honour to receive this from you Sushma and Kanchan. Thank you so much! You have truly made me feel over the top! </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">I am sure all of you have had a taste of their yummy delights, If you have'nt yet, do not delay any more.</span><br />
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<span style="font-family: Trebuchet MS;">This award goes with a meme that has to be passed to 6 blogger friends and answered in one word. Here are my answers: </span><br />
<br />
<span style="font-family: Trebuchet MS;">1. Where is your cell phone? computer desk</span><span style="font-family: Trebuchet MS;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">2. Your hair? Black </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">3. Your mother? my best friend</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">4. Your father? retired </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">5. Your favorite food? mexican</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">6. Your dream last night? dont remember</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">7. Your favorite drink? orng juice</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">8. Your dream/goal? not yet fulfilled</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">9. What room are you in? varendah</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">10. Your hobby? photography </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">11. Your fear? rumours</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">12. Where do you want to be in 6 years? Yet to decide</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">13. Where were you last night? home </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">14. Something you aren’t? dual standard</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">15. Muffins? certainly for breakfast</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">16. Wish list item? none as of now</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">17. Where did you grow up? Hyd</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">18. Last thing you did? email</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">19. What are you wearing? casuals</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">20. Your TV? always on</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">21. Your pets? None </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">22. Your friends? always there for me</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">23. Your life? interesting</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">24. Your mood? Great</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">25. Missing someone? yes</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">26. Vehicle? geting old, time for a new one</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">27. Something you’re not wearing? Finger ring</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">28. Your favorite store? clothing, can spend hrs there</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">29. Your favorite color? pink</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">30. When was the last time you laughed? this morning</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">31. Last time you cried? do you want to believe me</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">32. Your best friend? my mom</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">33. One place that I go over and over? into my thoughts</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">34. One person who emails me regularly? none</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">35. Favorite place to eat? mexican</span><br />
<br />
<span style="font-family: "Trebuchet MS", sans-serif;">Rohini from </span><a href="http://curriesandspices.blogspot.com/" target="_Blank"><span style="font-family: "Trebuchet MS", sans-serif;">Curries and Spices</span></a><span style="font-family: "Trebuchet MS", sans-serif;"> has passed some more lovely awards. I am so happy to receive these from you Rohini! </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">I am sure most of you have already read her posts; if not do chekcout her fabulous </span><a href="http://curriesandspices.blogspot.com/"><span style="font-family: "Trebuchet MS", sans-serif;">blog</span></a><span style="font-family: "Trebuchet MS", sans-serif;"> and dont miss out on all her interesting recipes. </span><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicINqvN42Gihy8gqWugTa6FDAfn2z8MQD4IgGqTmYxhG_UH_Z6-kWwt5VMCDrEv2jQiBvQYTitEvUm-erKJ2xQNwREvlkhjZZlrAs9eAY214HxnO2VIRy4X6juJSGa_50dYKIzMLWkxo23/s1600-h/I+love+reading+your+blog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img $r="true" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicINqvN42Gihy8gqWugTa6FDAfn2z8MQD4IgGqTmYxhG_UH_Z6-kWwt5VMCDrEv2jQiBvQYTitEvUm-erKJ2xQNwREvlkhjZZlrAs9eAY214HxnO2VIRy4X6juJSGa_50dYKIzMLWkxo23/s320/I+love+reading+your+blog.jpg" /></a><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">While I mean to share these awards with all my blogger friends with such wonderful posts out there, I will go by the rules for now and pass on the three awards and meme to the following six amazing foodie friends--- </span><br />
<a href="http://ushanandini.blogspot.com/" target="_Blank"><span style="font-family: "Trebuchet MS", sans-serif;">Usha Nandini</span></a><span style="font-family: "Trebuchet MS", sans-serif;">, </span><a href="http://relishingrecipes.blogspot.com/" target="_Blank"><span style="font-family: "Trebuchet MS", sans-serif;">Preeti</span></a><span style="font-family: "Trebuchet MS", sans-serif;">, <a href="http://tastytouch.blogspot.com/" target="_Blank">Shri</a>, </span><a href="http://teluguruchi.blogspot.com/" target="_Blank"><span style="font-family: "Trebuchet MS", sans-serif;">Uma</span></a><span style="font-family: "Trebuchet MS", sans-serif;">, <a href="http://padmasrecipes.blogspot.com/" target="_Blank">Padma</a> </span><span style="font-family: "Trebuchet MS", sans-serif;">and </span><a href="http://sankeerthanam.blogspot.com/" target="_Blank"><span style="font-family: "Trebuchet MS", sans-serif;">Vrinda</span></a>. <span style="font-family: "Trebuchet MS", sans-serif;">Congratulations Dearies! Cheers!</span>Rajehttp://www.blogger.com/profile/02841894006618324639noreply@blogger.com14tag:blogger.com,1999:blog-1979334973146174180.post-86876024674594601942009-10-08T09:57:00.014-04:002009-10-08T13:48:00.453-04:00Carrot-Moong Medley<span style="font-family: "Trebuchet MS", sans-serif;">Here is a simple vegetable side with carrots and <a href="http://en.wikipedia.org/wiki/Mung_bean" target="_Blank">moong</a> dal. This is one of those day to day vegetable dish, a healthy one that can be relished with roti or rice. This is so vibrant that the beautiful color attracts attention even when you serve as part of a multiple course meal and makes you want to have some instantly. The ginger added in this dish and the onions gives it a well blended flavor. Moong daal adds in that protein you need when you simply eat it with rice or roti. And it is quick and easy to make. Try it for yourself.... </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu2sQOHDa94ACrUdp0wJAQn4sqcX-qlsq2GQ5JG3s92QJqPJ3SLTaISkjRx0-If7M1N_CfSlBy4HBqpitk2bz2PdvGpcahILYbSbEbzar1uRY5VuXX1pn5Yn1hUEQ8ji4K_WlARKI5NA_B/s1600-h/IMG_1686.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img $r="true" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu2sQOHDa94ACrUdp0wJAQn4sqcX-qlsq2GQ5JG3s92QJqPJ3SLTaISkjRx0-If7M1N_CfSlBy4HBqpitk2bz2PdvGpcahILYbSbEbzar1uRY5VuXX1pn5Yn1hUEQ8ji4K_WlARKI5NA_B/s400/IMG_1686.JPG" /></a><br />
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<span style="font-family: "Trebuchet MS", sans-serif;"><strong>Ingredients:</strong></span><br />
<span style="font-family: Trebuchet MS;">2 Cups grated carrots</span><br />
<span style="font-family: Trebuchet MS;">1 onion thinly sliced</span><br />
<span style="font-family: Trebuchet MS;">1 cup moong daal (I used the ones without coat, you can also use whole, soaked in water for couple of hrs)</span><br />
<span style="font-family: Trebuchet MS;">2 green chillies chopped</span><br />
<span style="font-family: Trebuchet MS;">1 tsp dried red pepper powder (optional)</span><br />
<span style="font-family: Trebuchet MS;">1 tsbp ginger paste</span><br />
<span style="font-family: Trebuchet MS;">salt to taste</span><br />
<span style="font-family: Trebuchet MS;"><span style="font-family: Trebuchet MS;">Chopped Cilantro for garnish</span><br />
<span style="font-family: Trebuchet MS;">Curry leaves (optional)</span><br />
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</span><span style="font-family: Trebuchet MS;">For tempering</span><br />
<span style="font-family: Trebuchet MS;">2 tbsp oil</span><br />
<span style="font-family: Trebuchet MS;">1 tsp urad daal</span><br />
<span style="font-family: Trebuchet MS;">1 tsp mustard</span><br />
<span style="font-family: Trebuchet MS;">1 tsp cumin</span><br />
<span style="font-family: Trebuchet MS;">1/2 tsp turmeric</span><br />
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<span style="font-family: Trebuchet MS;"><strong>Method:</strong></span><br />
<span style="font-family: Trebuchet MS;">Heat oil in a kadai. Add the tempering ingredients in the order mentioned. As the seeds start to splutter add the chopped green chillies, curry leaves, onions followed by ginger paste. As the onions turn golden stir in the soaked and drained moong daal. Let cook on medium flame with lid closed and occasional stirring for a few mins until the daal is cooked. If necessary add a tbsp or so of water. As the daal is cooked and is slightly soft (doesnt have to be very soft as for daals) add the grated carrots and cook while stirring occasionally. When the carrots are tender and lightly start browning on the sides add the required amount of salt. If you like the dish hotter mix in the dried red pepper. Turn off the flame and garnish with corriander leaves and carrot-moong medley is ready to serve.</span><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj92VIoQ0E8lsYuBrkbZ3RL_AY83h-R8MDj5u7ICBvI2CTOlpJmF18irWXC8uTL5zqqYZAd9BaeaclTZgIV2h_5I2oFBle9nfLZ9UxRVe0qJPftzNLN4BwLUQ0ocQYpNBIvah92nZyLSzrp/s1600-h/IMG_1690.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img $r="true" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj92VIoQ0E8lsYuBrkbZ3RL_AY83h-R8MDj5u7ICBvI2CTOlpJmF18irWXC8uTL5zqqYZAd9BaeaclTZgIV2h_5I2oFBle9nfLZ9UxRVe0qJPftzNLN4BwLUQ0ocQYpNBIvah92nZyLSzrp/s400/IMG_1690.JPG" /></a><br />
</div><span style="font-family: "Trebuchet MS", sans-serif;">Served with steaming rice and a tsp of ghee, with papad on the side makes one satisfying nutritious meal.</span><br />
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<span style="font-family: Trebuchet MS;"><strong>Variations:</strong> Add a few drops of lemon juice concentrate and mix before garnish after taking of the flame for a tangy taste.</span><br />
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<a href="http://www.foodista.com/food/4CXZ7VHS/carrot" target="_Blank" title="Carrot on Foodista"><img alt="Carrot on Foodista" src="http://dyn.foodista.com/content/embed/b2_4CXZ7VHS_4bb212a1862e4c8153f0816bbb500c905df0906c.png?foodista_widget_CNBMLCXG" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; height: 175px; width: 300px;" /></a>Rajehttp://www.blogger.com/profile/02841894006618324639noreply@blogger.com30tag:blogger.com,1999:blog-1979334973146174180.post-83438856274895834142009-10-06T16:03:00.002-04:002009-10-06T16:14:04.864-04:00Cracked wheat-Rajma pulao<div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">Cracked wheat is a good source of nutrients, fiber and whole grain. I have made <a href="http://raje-s.blogspot.com/2009/01/godhuma-ravva-upma-cracked-wheat-upma.html"TARGET="_Blank">upma</a> with this several times, like most of you may have as well. This is a good low carb meal and is recommended for Diabetics. In an attempt to try something new with this, I tried here to combine it with the goodness of protein rich Rajma (kidney beans). The result is this delicious meal perfect for a one pot dinner. Unlike for upma, here I used a different set of spices , garlic and ginger which would rather place it into category of a pulao. With the nutty wheat and proteinaceous rajma, this wholesome and nutritious dish tastes simply delicious with a quickly prepared fresh scallion raita.</span><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXi-5VXYzO_9diXzahL-fZEibFJDPCRNsIjGKFjjIDEJn5c-_4CLEgU3vYsDYi1_G_6b5uYIFAeIQ3vyINz5EjcQ5W4napcLZXub3zKV5L7a6lhOdNb9UgMSK7ZCDc7hM6NfdwWb41Oe23/s1600-h/IMG_2141.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img $r="true" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXi-5VXYzO_9diXzahL-fZEibFJDPCRNsIjGKFjjIDEJn5c-_4CLEgU3vYsDYi1_G_6b5uYIFAeIQ3vyINz5EjcQ5W4napcLZXub3zKV5L7a6lhOdNb9UgMSK7ZCDc7hM6NfdwWb41Oe23/s400/IMG_2141.JPG" /></a><br />
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</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;"><strong>What you will need for this:</strong></span><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Trebuchet MS;">2 Cups cracked wheat (Godhuma rava)</span><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Trebuchet MS;">1 cup rajma (canned, or if fresh then soak in water and precook until soft)</span><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Trebuchet MS;">1 tomato thinly sliced</span><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Trebuchet MS;">2 green chillies chopped</span><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Trebuchet MS;">1 tsp garlic paste</span><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Trebuchet MS;">1 tsp ginger paste</span><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Trebuchet MS;">1 bay leaf</span><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Trebuchet MS;">2 tbsp of oil</span><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Trebuchet MS;">chopped cilantro for garnish</span><br />
</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Trebuchet MS;">Masala- dry roast all the ingredients below and grind them to a fine powder </span><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Trebuchet MS;">1 tsp dhania </span><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Trebuchet MS;">1 tsp cumin</span><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Trebuchet MS;">2-4 cloves</span><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Trebuchet MS;">1 tsp chana daal </span><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Trebuchet MS;">1/2 tsp cardomom</span><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglqlLciOFFmuh9CA0nc9i9dIl85pn0bd1Ttqo4ZfTNNaKJDD8h8mngagAynbjMgfIpNQ_s_Pb6Itl5M0Rm3INBiafqv8Ry29_JLy3Jiw-9qM0HsitK1FK0tGy6VekJUVzGhyVLFBwyrxpE/s1600-h/IMG_2146.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img $r="true" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglqlLciOFFmuh9CA0nc9i9dIl85pn0bd1Ttqo4ZfTNNaKJDD8h8mngagAynbjMgfIpNQ_s_Pb6Itl5M0Rm3INBiafqv8Ry29_JLy3Jiw-9qM0HsitK1FK0tGy6VekJUVzGhyVLFBwyrxpE/s400/IMG_2146.JPG" /></a><br />
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</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;"><strong>Method:</strong> </span><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Trebuchet MS;">In a large pan heat oil, add the ginger garlic pastes, and the powdered masala. Stir in the chopped green chillies and tomatoes, bay leaf, and washed and drained rajma. Saute for a few mins now add about 4 cups of water and cook until it starts to boil. Add the cracked wheat and cook on medium flame stirring occasionally until the wheat is cooked well. Adjust the salt and take off the flame. Garnish with chopped cilantro and the pulao is ready to serve. </span><br />
</div><div class="separator" style="clear: both; text-align: justify;"><br />
</div><div class="separator" style="clear: both; text-align: justify;"><span style="font-family: Trebuchet MS;">Scallion raita: Mix 1/2 cup of chopped scallions, a tbsp of chopped cilantro and a pinch of salt with a cup of home made yoghurt. Serve as accompaniment with the hot pulao. </span><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjy1VZMaVBCrfdZ__RyNXMXzd72NZt2xjWdWhZ1Kwsdf1AO6ABXAXHM6luw3emnxrz0dfKrp-idsg4wiKhHkcawli32oEWk5iugUHFizvRZGsJ6rMJ4tE_egn4_Y7F0PT4h6FqVzJSFLqn/s1600-h/IMG_2147.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img $r="true" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjy1VZMaVBCrfdZ__RyNXMXzd72NZt2xjWdWhZ1Kwsdf1AO6ABXAXHM6luw3emnxrz0dfKrp-idsg4wiKhHkcawli32oEWk5iugUHFizvRZGsJ6rMJ4tE_egn4_Y7F0PT4h6FqVzJSFLqn/s400/IMG_2147.JPG" /></a><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">I am sending this post to <a href="http://divya-dilse.blogspot.com/2009/09/jfirajma.html" target="_Blank">Jihva for ingredients -Rajma</a> event hosted by <a href="http://divya-dilse.blogspot.com/" target="_Blank">Divya</a>, and <a href="http://www.themahanandi.org/2009/04/06/jihva-for-ingredients-2009-2010/" target="_Blank">JFI</a>- initiated by Indira from <a href="http://www.themahanandi.org/" target="_Blank">Mahanandi</a></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2nKXPVowdmJrdeHa83mtR4D8OsTbBb7M6pzX17xw0clpvmJNvsYZak7LyR5wi7W1-OU4qeQ5yaayLdkIs0XPsHFMZR5xLSQxgVDbk4Vp8yS9P-ZWotNbyBLTbK_7ZiCiSskbqX2J2e4MS/s1600-h/JFI-rajma.jpg" imageanchor="1" style="clear: left; cssfloat: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img $r="true" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2nKXPVowdmJrdeHa83mtR4D8OsTbBb7M6pzX17xw0clpvmJNvsYZak7LyR5wi7W1-OU4qeQ5yaayLdkIs0XPsHFMZR5xLSQxgVDbk4Vp8yS9P-ZWotNbyBLTbK_7ZiCiSskbqX2J2e4MS/s200/JFI-rajma.jpg" /></a><br />
</div>Rajehttp://www.blogger.com/profile/02841894006618324639noreply@blogger.com25tag:blogger.com,1999:blog-1979334973146174180.post-55685234146034406232009-10-06T15:49:00.002-04:002009-10-06T16:02:47.976-04:00Bisibele bhath<span style="color: blue; font-family: "Trebuchet MS", sans-serif; font-size: large;"><strong>– the Sunday Brunch</strong></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5a58P7rJSoXqujTRZbTFZo_i9Qx0EdVFptKHzdHRLBk0yKx2qg6oRi7rY-YlazdEDl8pigpSsbFlAj04aRDVvvk5B5S6AWMGq0xIaozkIaeowaOMQKO8omEqR3EM22rn5oU9NJT_cd-jC/s1600-h/IMG_2085_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" mq="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5a58P7rJSoXqujTRZbTFZo_i9Qx0EdVFptKHzdHRLBk0yKx2qg6oRi7rY-YlazdEDl8pigpSsbFlAj04aRDVvvk5B5S6AWMGq0xIaozkIaeowaOMQKO8omEqR3EM22rn5oU9NJT_cd-jC/s400/IMG_2085_2.jpg" /></a><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">As for most of us Sundays are the days to unwind and for us the breakfast is almost missing. It is more relaxed….., waking up late at our own time and it is almost noon.. too late for a breakfast! right… So the last weekend one of those typical Sundays, I made Bisibele bhath for our brunch.. </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Bisisbele bhath is a wholesome rice and daal based dish native to Karnataka in South India. It is very aromatic with a unique blend of spice – the masala and is very healthy. You can use any mix of vegetables in this dish. Many people make it mushy and flowy with generous amount of water used while cooking the rice and daal. I like it a little dry so I use less water in my dish. One can make their own bisibele masala. However it is also available readymade in <a href="http://www.amazon.com/MTR-Bisibelebath-3-52-Ounce-Pouches-Pack/dp/B000MIWEK4" target="_Blank">stores</a>. With the right masala even an amateur cook cannot missout on that authentic taste. Here is my recipe for this yummy delicious dish-</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;"><strong>Ingredients:</strong></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGZVRSYF68EqIQm7JJsqn0fKkmdcFLt6k9LpymnFZ071SZuPI03IVFEAtaLSmnjyTe7b1s3W6TSkjgOioNStQfZ-HrSBDEcEYuYKPMBMoQ9KJ3waTPbtZPLk3_x25JOjfB7O-OVZiALSEF/s1600-h/bisibela-stich.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" mq="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGZVRSYF68EqIQm7JJsqn0fKkmdcFLt6k9LpymnFZ071SZuPI03IVFEAtaLSmnjyTe7b1s3W6TSkjgOioNStQfZ-HrSBDEcEYuYKPMBMoQ9KJ3waTPbtZPLk3_x25JOjfB7O-OVZiALSEF/s400/bisibela-stich.jpg" /></a><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;">2 cups rice</span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;">1 cup toor daal (pigeon peas,split peas)</span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;">½ cup chopped scallion</span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;">1 potato cubed</span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;">1 tomato chopped</span><br />
</div><span style="font-family: "Trebuchet MS", sans-serif;">1 cup lima beans</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 cup cauliflower florets</span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;">2 dry red pepper </span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;">½ cup grated dry coconut</span><br />
</div><span style="font-family: "Trebuchet MS", sans-serif;">½ cup <a href="http://en.wikipedia.org/wiki/Jaggery" target="_blank">jaggery</a></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 cup tamarind juice</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">A pinch of hing (asafetida)</span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;">3 tbsp roasted cashew nuts to garnish</span><br />
</div><span style="font-family: "Trebuchet MS", sans-serif;">Salt to taste</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">For tempering:</span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;">1 tsp cumin</span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;">1 tsp mustard</span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;">1 tsp urad daal</span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;">1 tsp turmeric</span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;">3 tbs oil</span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;">2 tsp bisibela masala powder (dry roast 1 cup chana daal, 2 red pepper dried, 1 tsp black peppercorn, 1 tsp fenugreek, 1 tsp coriander seeds, One 2” cinnamon stick, a pinch of hing- grind them to a fine powder in a coffee grinder) </span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
</div><span style="font-family: "Trebuchet MS", sans-serif;"><strong>Method:</strong> </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Cook rice and daal together in a pressure cooker and keep aside.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">In a wok heat oil and add the tempering ingredients. The add vegetables in order of scallions (keep aside a little for garnish), onions, cauliflower, lima beans and tomatoes. Cook until tender. Now add the tamarind juice jaggery coconut and salt masala and cook until it comes together and thickens. Add hing and stir in the cooked rice-daal mixture and mix well. Cook on simmer for a couple of mins until all ingredients blend well. Remove from flame, garnish with roasted cashews and chopped scallions and serve hot.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Serves 6-8</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWsVsQW1dZB4H2d7Zjgy1fFt0e0ncxLS09itgUYuDzLIa-Ux-b3FzIWheG16MOL6rKoonC-J4m41_IoHcyc-5fxRiMKJSJNuC3e3LNSYZzkjUy9-mN7pp1nSnUJjDq5PklzoMioPucUSxp/s1600-h/IMG_2089_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" mq="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWsVsQW1dZB4H2d7Zjgy1fFt0e0ncxLS09itgUYuDzLIa-Ux-b3FzIWheG16MOL6rKoonC-J4m41_IoHcyc-5fxRiMKJSJNuC3e3LNSYZzkjUy9-mN7pp1nSnUJjDq5PklzoMioPucUSxp/s400/IMG_2089_2.jpg" /></a><br />
</div><span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><strong>Serving suggestions:</strong> Serve hot topped with a tsp of ghee and papad and pickle of choice for the side. Although this is the traditional way to serve, one can be more creative and serve with any choice of fresh vegetable salad. Here I served with cut tomato and zucchini for a refreshing nutritious Sunday brunch.</span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEqFHUiREgwn4fmX-ojd9DW1gxdD1wYmDnlP2Tn8HCsTH-3KVGkAUo7iyfSa1-qe40uKjEmbdDoO4DAzTIH4ntqVj3baf-9QnSxNNXt0D6rF0E4lqYkj-8mb7mlrwFWBd5L2aynTv5Wa40/s1600-h/IMG_2085.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img $r="true" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEqFHUiREgwn4fmX-ojd9DW1gxdD1wYmDnlP2Tn8HCsTH-3KVGkAUo7iyfSa1-qe40uKjEmbdDoO4DAzTIH4ntqVj3baf-9QnSxNNXt0D6rF0E4lqYkj-8mb7mlrwFWBd5L2aynTv5Wa40/s400/IMG_2085.JPG" /></a><br />
</div><br />
<br />
<span style="font-family: Trebuchet MS;">Reposting foor <a href="http://innovativein-laws.blogspot.com/2009/09/blog-post.html">Garnish the dish event</a> by Nitya and Pavitra at <a href="http://innovativein-laws.blogspot.com/">Innovative Inlaws</a></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdbIzzKqwYj5MCmPqy8Tt8cZ6Sb1Z2vUU_zqmT6e5usLiXHvx_YH8DQbTva5p-9xeHfiUt4LTXIqrDa2wyqoB-GQd4mnElNspqZKz8ABww6V1RTAspSOWrTfyoKOqkClCLxUE15a3y9tQ5/s1600-h/Logo5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img $r="true" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdbIzzKqwYj5MCmPqy8Tt8cZ6Sb1Z2vUU_zqmT6e5usLiXHvx_YH8DQbTva5p-9xeHfiUt4LTXIqrDa2wyqoB-GQd4mnElNspqZKz8ABww6V1RTAspSOWrTfyoKOqkClCLxUE15a3y9tQ5/s200/Logo5.jpg" /></a><br />
</div>Rajehttp://www.blogger.com/profile/02841894006618324639noreply@blogger.com4tag:blogger.com,1999:blog-1979334973146174180.post-10738167028823994722009-10-05T11:47:00.001-04:002009-10-05T13:12:51.192-04:00Awards<span style="font-family: "Trebuchet MS", sans-serif;">I am so happy to receive this Giant bear hug from </span><a href="http://curriesandspices.blogspot.com/" target="_Blank"><span style="font-family: "Trebuchet MS", sans-serif;">Rohini </span></a><span style="font-family: "Trebuchet MS", sans-serif;">and the Lovely blog award from </span><a href="http://simplylifeblog.blogspot.com/" target="_Blank"><span style="font-family: "Trebuchet MS", sans-serif;">Gina</span></a><span style="font-family: "Trebuchet MS", sans-serif;"> and </span><a href="http://kothiyavunu.blogspot.com/" target="_Blank"><span style="font-family: "Trebuchet MS", sans-serif;">Sangeetha</span></a><span style="font-family: "Trebuchet MS", sans-serif;">.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmTM6JusoZaWRbUe7OI4SlLOZF_odMIH1PxXKW8aRirrPL9NDLaUIYq6SFdlWiptw6Jk6R9SYfgw0yVyHpbMwNBLRfLuVn72yJPg7Y9IcMD9V2WNdsj_kpKytMPO011d43uFpcZksZTeyN/s1600-h/award-bear-thumb+(1).jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img $r="true" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmTM6JusoZaWRbUe7OI4SlLOZF_odMIH1PxXKW8aRirrPL9NDLaUIYq6SFdlWiptw6Jk6R9SYfgw0yVyHpbMwNBLRfLuVn72yJPg7Y9IcMD9V2WNdsj_kpKytMPO011d43uFpcZksZTeyN/s320/award-bear-thumb+(1).jpg" /></a><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijZeWlmkyut5PNJiDaY4eWioUkGJGZs3fNrYUhBU9o6JMTIJJLkbVvXWVuYOiIkay-7Crl8ICJ_nyMwETt59YMI9LQv9Af0MS9t7jt7Y5VauIgzV3hlBlSrBi7tfEkQA7YJSTcficXeRWt/s1600-h/lovelyblog.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img $r="true" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijZeWlmkyut5PNJiDaY4eWioUkGJGZs3fNrYUhBU9o6JMTIJJLkbVvXWVuYOiIkay-7Crl8ICJ_nyMwETt59YMI9LQv9Af0MS9t7jt7Y5VauIgzV3hlBlSrBi7tfEkQA7YJSTcficXeRWt/s320/lovelyblog.jpg" /></a><br />
</div><br />
<span style="font-family: "Trebuchet MS", sans-serif;">I would like to share these with blogger friends</span><br />
<a href="http://kothiyavunu.blogspot.com/" target="_Blank"><span style="font-family: "Trebuchet MS", sans-serif;">Sangeetha</span></a><br />
<a href="http://vazhayilaa.blogspot.com/" target="_Blank"><span style="font-family: "Trebuchet MS", sans-serif;">Sarah</span></a><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Gina from </span><a href="http://simplylifeblog.blogspot.com/" target="_Blank"><span style="font-family: "Trebuchet MS", sans-serif;">Simply Life</span></a><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><a href="http://personaltadka.blogspot.com/" target="_Blank">Kanchan</a></span><br />
<a href="http://curriesandspices.blogspot.com/" target="_Blank"><span style="font-family: "Trebuchet MS", sans-serif;">Rohini</span></a><br />
<a href="http://momrecipies.blogspot.com/" target="_Blank"><span style="font-family: "Trebuchet MS", sans-serif;">Sireesha </span></a><br />
<a href="http://www.kitchentantra.com/" target="_Blank"><span style="font-family: "Trebuchet MS", sans-serif;">Malar</span></a><br />
<a href="http://www.blogger.com/profile/17583301157540398839" target="_Blank"><span style="font-family: "Trebuchet MS", sans-serif;">Tasty trix</span></a><br />
<a href="http://authenticfooddelights.blogspot.com/" target="_Blank"><span style="font-family: "Trebuchet MS", sans-serif;">Sushma</span></a><br />
<a href="http://sankeerthanam.blogspot.com/" target="_Blank"><span style="font-family: "Trebuchet MS", sans-serif;">Vrinda</span></a><br />
<a href="http://www.blogger.com/profile/16877565823603705723" target="_Blank"><span style="font-family: "Trebuchet MS", sans-serif;">Priya</span></a><br />
<a href="http://houseofspice.blogspot.com/" target="_Blank"><span style="font-family: "Trebuchet MS", sans-serif;">Pria</span></a><br />
<a href="http://cooking-goodfood.blogspot.com/" target="_Blank"><span style="font-family: "Trebuchet MS", sans-serif;">Pari</span></a><br />
<a href="http://4yourtastebuds.blogspot.com/" target="_Blank"><span style="font-family: "Trebuchet MS", sans-serif;">Tresa </span></a><br />
<a href="http://homeoriyafood.blogspot.com/" target="_Blank"><span style="font-family: "Trebuchet MS", sans-serif;">Somoo</span></a><br />
<a href="http://4thsensesamayal.blogspot.com/" target="_Blank"><span style="font-family: "Trebuchet MS", sans-serif;">Nithya</span></a><br />
<a href="http://dishesfrommykitchen.blogspot.com/" target="_Blank"><span style="font-family: "Trebuchet MS", sans-serif;">Pavithra</span></a><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Thank you all for your feedback and encouragement!</span>Rajehttp://www.blogger.com/profile/02841894006618324639noreply@blogger.com17tag:blogger.com,1999:blog-1979334973146174180.post-235488761192653912009-10-03T12:15:00.002-04:002009-10-03T12:24:01.203-04:00Poornam-Boorelu<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHDNCBj06ZRpUahy2sWKuEHAu3tq4Zn6AY8-gRb_0-KJoxcWFEUDjfdvuajXYC2zg_eJza9WtHd3FJlJUD59PG2FmWAMSsPb8W0_5BewCQ8CzJE0cS9i2WWRWswpY53ZLhaK-BMtEQg3_s/s1600-h/IMG_1285_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img $r="true" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHDNCBj06ZRpUahy2sWKuEHAu3tq4Zn6AY8-gRb_0-KJoxcWFEUDjfdvuajXYC2zg_eJza9WtHd3FJlJUD59PG2FmWAMSsPb8W0_5BewCQ8CzJE0cS9i2WWRWswpY53ZLhaK-BMtEQg3_s/s320/IMG_1285_2.jpg" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><span style="font-family: "Trebuchet MS", sans-serif;">Poornam-boorelu is an Andhra classic sweet dish made on festive occasions. It is made with sweetened chana daal or moong daal filling coated with urad flour batter and fried. As you can see from the ingredients it is highly proteinaceous. The two versions of this dish are made either with sugar or jaggery. The jaggery version is very earthy and is my family's favorite. It is usually served with little ghee in the poornam (filling). To prepare this delicious sweet dish with less effort look at the recipe and tips below. Try for yourself and enjoy!</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><strong>Ingredients:</strong></span> <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipA9iR0Me_mHeaHJK2HWspajTHzGyG-Qte1PZCgEgeW6dKQizcTofsqkFzseeOXoThmnajb2N-X-VhWi2TUpZcjseS8Z0SijaGud_OCkinZ_vUIcaLDJsJKtKCBq9Z0A-ieQPOw7_tjPZi/s1600-h/IMG_1289_2.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img $r="true" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipA9iR0Me_mHeaHJK2HWspajTHzGyG-Qte1PZCgEgeW6dKQizcTofsqkFzseeOXoThmnajb2N-X-VhWi2TUpZcjseS8Z0SijaGud_OCkinZ_vUIcaLDJsJKtKCBq9Z0A-ieQPOw7_tjPZi/s320/IMG_1289_2.jpg" /></a><br />
</div><span style="font-family: "Trebuchet MS", sans-serif;">1 cup urad flour</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">2 cups rice flour</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">3 cups water</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">2 cups chana daal</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">2 cups jaggery</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 cup grated coconut</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 tsp cardamom seeds- ground</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><strong>Method:</strong></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Batter preparation: Mix the flours and water into smooth batter. Let it soak 8hr. to over night in a warm place for fermentation.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Poornam (Stuffng): Cook chana daal in a pressure cooker. Add jaggery, coconut, cardamom and mash well or blend in a food processor.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Make small balls with the chana daal-mix. Preheat oil in a frying pan while making the balls. Dip the balls in the urad-rice batter to coat fully. Drop them in oil and deep fry till they turn red. Remove from pan and place on paper towels to remove excess oil.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Serve hot or cooled with ghee added in the poornam.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><br />
</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Variations: This is a modified quick version. The batter can also be made according the original procedure by soaking 1:2 urad daal:Rice in water –grinding to smooth batter like dosa consistency and allowing to ferment. You can achieve the same taste with this shortcut procedure with less effort. However make sure the batter ferments well by keeping in a warm place before making poornam-boorelu.</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Reposting for event </span><a href="http://priyasfeast.blogspot.com/2009/10/announcing-diwali-2009-event.html#comments"><span style="font-family: "Trebuchet MS", sans-serif;">Diwali 2009 contest</span></a><span style="font-family: "Trebuchet MS", sans-serif;"> hosted by </span><a href="http://priyasfeast.blogspot.com/"><span style="font-family: "Trebuchet MS", sans-serif;">Priya</span></a>Rajehttp://www.blogger.com/profile/02841894006618324639noreply@blogger.com19tag:blogger.com,1999:blog-1979334973146174180.post-36050567179036970392009-10-02T13:43:00.002-04:002009-10-08T15:50:33.539-04:00Majjiga Pulusu<span style="font-family: "Trebuchet MS", sans-serif;">Majjiga pulusu is a Telugu word that translates to "Buttermilk based soup". This is made with diluted homogenized yoghurt and is a very comforting dish that is usually served with Rice or Chapathi. It is so rich and wholesome that it can even be consumed by itself as a soup. It is also served with vadas or bhajjis soaked in it for more fancier and elaborate versions. This can be prepared with a vatriety of cut vegetables including onions, tomatoes, okra, eggplant, drumsticks, gourds, greens etc. It is also made in North Indian cuisine using different and specific spices and is called kadi in Hindi. Here is my simple and quick Andhra version using onions, tomatoes and okra. Enjoy!</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDs9h-wzIRyXkGF-FXjS_7i0Z9tvCuGgyQhOmmqeheh7yh1k0BY-fiaO6ll019Y_TvObpbmINbPC005i_X6E-oTvUubg_T8XcDqDoLYmEPah0VKuHLiqrig_7z6QQvUT_jEPJjBPB1l2aW/s1600-h/IMG_1204.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img $r="true" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDs9h-wzIRyXkGF-FXjS_7i0Z9tvCuGgyQhOmmqeheh7yh1k0BY-fiaO6ll019Y_TvObpbmINbPC005i_X6E-oTvUubg_T8XcDqDoLYmEPah0VKuHLiqrig_7z6QQvUT_jEPJjBPB1l2aW/s400/IMG_1204.JPG" /></a><br />
</div><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;"><strong>Ingredients: </strong></span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;">4 cups buttermilk (I used diluted home made yoghurt in water whisked well to homogeneity; Use low fat buttermilk if you prefer)</span><br />
</div><span style="font-family: "Trebuchet MS", sans-serif;">1 onion cut to cubes</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">2 small tomatoes</span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;">1 cup sliced okra</span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;">2 green chillies</span><br />
</div><span style="font-family: "Trebuchet MS", sans-serif;">1 tbsp ginger paste</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Salt to taste</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 tsp red pepper powder (optional)</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">2 tbsp besan (chick pea flour) and ½ cup water</span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;">A twig of curry leaves and cilantro (coriander)</span><br />
</div><br />
<span style="font-family: "Trebuchet MS", sans-serif;">For tempering:</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">2 tbsp oil </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 tsp zeera</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 tsp mustard seeds</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 tsp urad daal</span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;">1 tsp chana daal</span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;">½ tdsp turmeric</span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;">A pinch of hing</span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY_Z2Qm_-rCFt5aekWVKQqbYyMf2-gY2VfA2MoTzrW1UQwlaKvKQ8RDZPkgLluOKh6Dwgr4bbwwAOPCTazbUu29cMGahVWsvco8ynrdsmYbRx1j_Ni9Khc2G7m1eStuyvDvYNiex91BPT8/s1600-h/IMG_1197_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img $r="true" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiY_Z2Qm_-rCFt5aekWVKQqbYyMf2-gY2VfA2MoTzrW1UQwlaKvKQ8RDZPkgLluOKh6Dwgr4bbwwAOPCTazbUu29cMGahVWsvco8ynrdsmYbRx1j_Ni9Khc2G7m1eStuyvDvYNiex91BPT8/s400/IMG_1197_2.jpg" /></a><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;"><strong>Method:</strong></span><br />
</div><span style="font-family: "Trebuchet MS", sans-serif;">In a large bowl heat oil for tempering. Add the ingredients in order mentioned with turmeric at the end so it doesn’t blacken. When the seeds start to splutter add the ginger paste, stir and follow with the green chillies and onions. Saute for 2-3 min. Now add the cut okra and cook until tendet (about 3-4 min) Now add the tomatoes and cook for a couple of min until soft. </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">While the tomatoes are cooking combine the besan with water and mix to avoid any lumps. </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Now add the diluted buttermilk and mix on simmer, as you see the buttermilk separating add to it the besan dispersed in water and mix well. This will make the whole broth stick together and helps thicken the soup. If you desire the soup to be thicker or more dilute adjust the amount of besan to your choice. Add the salt and red pepper powder if you like it hotter. Let cook until the soup starts to boil and sprinkle some hing on top and mix. Take off the flame. Garnish with curry leaves and cilantro and Majjiga pulusu is ready to serve. </span><br />
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<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2JmFrhqJVTQgrAt6mB-uWeGIyu7guZZYXAV7q2k4prA8qqoHTtJd5FlaNKdX1tZiS495Hp8_Xs-RuJPngQ9dJ5yIdclzg9CXgfObY0ZiiLd-ixa7zZp8YSqGuj6pUDAcvgMU7H-QBo0kE/s1600-h/IMG_1203_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img $r="true" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2JmFrhqJVTQgrAt6mB-uWeGIyu7guZZYXAV7q2k4prA8qqoHTtJd5FlaNKdX1tZiS495Hp8_Xs-RuJPngQ9dJ5yIdclzg9CXgfObY0ZiiLd-ixa7zZp8YSqGuj6pUDAcvgMU7H-QBo0kE/s400/IMG_1203_2.jpg" /></a><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://www.foodista.com/food/HVVNVKXB/buttermilk" style="margin-left: 1em; margin-right: 1em;" target="_Blank" title="Buttermilk on Foodista"><img alt="Buttermilk on Foodista" src="http://dyn.foodista.com/content/embed/b1_HVVNVKXB_1.png?foodista_widget_3KGSNFGW" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; height: 40px; width: 200px;" /></a><br />
</div>Rajehttp://www.blogger.com/profile/02841894006618324639noreply@blogger.com14tag:blogger.com,1999:blog-1979334973146174180.post-86619840073849929112009-09-30T18:20:00.005-04:002009-09-30T19:34:10.459-04:00Tricolor fried rice<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: large;">The other evening when I stepped in my kitchen after a long day, was totally blank in my mind and wasn’t sure what to do. But was certainly very hungry…. I am used to eating a big meal with rice for lunch and a light dinner, but this day I had a lot of rice left since I hardly had time to eat anything at lunch. Just instantly pulled out some veggies in queue from my fridge and started to make this fried rice without a plan. At the end was amazed at how beautiful it turned out and just took about 15 min to make. We took some snaps and enjoyed this satisfying one pot meal. Sometimes simple things bestow such incredible bliss…..cheers!</span><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIN4RN3cwuZC52atppbcldLFl__m3VxzW1jVAJR_2VVlWJDebfOnweR7EKVNjEmwBdrn5NeGHVLKYIiHXh2RW7TX7jtki3OpqrLd3yLEP5K1rf9CwkVleu1x_tfiPqdXcyOgHSYQxhIY81/s1600-h/IMG_2268_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" iq="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIN4RN3cwuZC52atppbcldLFl__m3VxzW1jVAJR_2VVlWJDebfOnweR7EKVNjEmwBdrn5NeGHVLKYIiHXh2RW7TX7jtki3OpqrLd3yLEP5K1rf9CwkVleu1x_tfiPqdXcyOgHSYQxhIY81/s400/IMG_2268_2.jpg" /></a><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: large;"><strong>Ingredients:</strong></span><br />
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<span style="font-family: "Trebuchet MS", sans-serif; font-size: large;">2-3 cups leftover or precooked white rice (if you do not have and want to make this cook some rice quickly using a rice cooker and follow the recipe)</span><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqFN1bAcbnOficHLpJ9ZPR8NtfL_EqeNXy7x53M9Ebx8I12ihbNzkYbjHJsiHxwK0Ns-KkZYSjHRDoW12bOBYKEPq7yycWAvyoduCqzpkgIMfZ3apOqtlswuXxpk-0-nuR6SU4fpMZ18XE/s1600-h/peapepperpulao.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: large;"><img border="0" iq="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqFN1bAcbnOficHLpJ9ZPR8NtfL_EqeNXy7x53M9Ebx8I12ihbNzkYbjHJsiHxwK0Ns-KkZYSjHRDoW12bOBYKEPq7yycWAvyoduCqzpkgIMfZ3apOqtlswuXxpk-0-nuR6SU4fpMZ18XE/s320/peapepperpulao.jpg" /></span></a><span style="font-family: "Trebuchet MS", sans-serif; font-size: large;">1 red bell pepper cut to small cubes</span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: large;">1 tomato thinly sliced</span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: large;">1 cup garden peas (frozen or fresh soaked)</span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: large;">2 green chillies chopped</span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: large;">3 tbsp cashew nuts </span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: large;">1 tsp turmeric</span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: large;">1 tsp cumin</span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: large;">2tsp garlic paste</span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: large;">1 tsp garam masala (optional)</span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: large;">6-8 curry leaves</span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: large;">3 tbsp oil</span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: large;">Salt to taste</span><br />
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<div class="separator" style="clear: both; text-align: left;"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: large;"><strong>Method:</strong> </span></span><br />
</div><span style="font-family: "Trebuchet MS", sans-serif; font-size: large;"></span><br />
<span style="font-family: "Trebuchet MS", sans-serif; font-size: large;">In a large pan/kadai heat oil, add the cumin seeds garlic paste and turmeric, half the curry leaves and cashew nuts. If you desire it to be more spicy add the garam masala (the garlic and cumin seeds render it enough flavor already). When the cashews turn lightly brown, stir in the peas, red pepper and sauté for 3-4 mins. As the pepper gets a little tender add the tomatoes and sauté another 2-3 min. Now stir in the rice and mix thoroughly and let fry on simmer for about 4 min. Adjust the salt and g</span><span style="font-family: "Trebuchet MS", sans-serif; font-size: large;">arnish with curry leaves <br />
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<span style="font-size: large;"><span style="font-family: "Trebuchet MS", sans-serif;">Serve serve </span><span style="font-family: "Trebuchet MS", sans-serif;">hot with raita. Recipe for a quick raita <a href="http://raje-s.blogspot.com/2009/09/chunky-zuchhini-and-tomato-raita.html" target="_Blank">here</a>.</span></span><br />
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<span style="font-family: "Trebuchet MS", sans-serif; font-size: large;">Enjoy!</span>Rajehttp://www.blogger.com/profile/02841894006618324639noreply@blogger.com19tag:blogger.com,1999:blog-1979334973146174180.post-50513387011831869842009-09-28T12:39:00.011-04:002009-10-08T14:36:34.320-04:00Minapa-Sunnundalu (Roasted urad laddus)<div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglh2iIW63cariv9pJzfk10iS0FnkdG8aTWknfjORQOmWjczAapXb-ee_ufr-A8gX8gtEjL7L_lfVEeJ2HxZS9WYRSFCiCWxbo1ZRI7hzyBHcf5i52sG4ufyTpqxUmWQ1OgrJl-0h0cGKg2/s1600-h/IMG_1267_2.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" iq="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglh2iIW63cariv9pJzfk10iS0FnkdG8aTWknfjORQOmWjczAapXb-ee_ufr-A8gX8gtEjL7L_lfVEeJ2HxZS9WYRSFCiCWxbo1ZRI7hzyBHcf5i52sG4ufyTpqxUmWQ1OgrJl-0h0cGKg2/s400/IMG_1267_2.jpg" /></a><span style="font-family: "Trebuchet MS", sans-serif;"><a href="http://en.wikipedia.org/wiki/Urad_(bean)" target="_Blank">Urad</a> daal referred to as black gram called “minimulu” in telugu is used widely in Andhra cooking. I have posted many recipes using this protein rich ingredient starting with the breakfast dishes as <a href="http://raje-s.blogspot.com/2009/01/idli.html" target="_Blank">idli</a>, <a href="http://raje-s.blogspot.com/2009/01/mendu-vada.html" target="_Blank">vada</a>, <a href="http://raje-s.blogspot.com/2009/01/easy-dosa-recipe.html" target="_Blank">dosa</a>, <a href="http://raje-s.blogspot.com/2009/09/uttappam.html" target="_Blank">utappam</a> to the festive snack - <a href="http://raje-s.blogspot.com/2009/09/janthikalu-crispy-andhra-snack.html" target="_Blank">Janthikalu</a> all of which are savory dishes. Did you know you can make a sweet dish with this lentil? </span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;">This Andhra treat—“Minapa-Sunnundalu” is made along with urad daal; ghee and jaggery the other two awesome ingredients. </span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;">Ghee or clarified butter is rich in iron, and used extensively in ayurvedic therapies for its medicinal uses, it is devoid of hydrogenated oils and is preferred over butter for its health benefits. Due to its properties in promoting brain health and development, learning, memory, it is highly recommended in Ayurveda for growing kids. </span><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;">The third ingredient is jaggery (molasses or unrefined cane sugar) which is a wonderful substitute for sugar and has an earthy flavor. This, three ingredient sweet is a healthy nutritious delectable, one can have anytime. Amazing mix of these three ingredients simply makes them melt in your mouth.....So why not try some..... </span><br />
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<span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: large;"><strong>Ingredients:</strong></span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
</div><span style="font-family: "Trebuchet MS", sans-serif;">2 cups minappapu (Urad daal/Black gram)</span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;">2 cups jaggery</span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;">1/2 cup ghee (clarified butter)</span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;">1 tsp cardamom powder.</span><br />
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<span style="color: #990000; font-family: "Trebuchet MS", sans-serif; font-size: large;"><strong>Method:</strong></span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;"></span><br />
</div><span style="font-family: "Trebuchet MS", sans-serif;">Dry Roast the Urad daal till it turns golden brown. Grind it to a fine powder. </span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;">The powdered roasted urad called minapa sunni can be stored airtight for a month or more if desired to prepare the sunnundala as and when you like. Proceed with the following process when ready to make- to the minapa sunni in a large bowl stir in grated or coarsely powdered jaggery, melted ghee and cardamom, mix thoroughly and shape into small balls or laddus of desired size, using your palms. Sunnundalu are ready to relish- enjoy!</span><br />
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<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguWM1dtJuq3SVPy2rMCjgADmOshRIWIoVzH3huY3zqeRJVtc-vffSj2IWbPLTk_GJjFlxK2GxgqRSMScP9m-CW_91XBAtn0u9BeUisKneqv9tSFIYMG3lK5RwlbNovm0b57beTEMrOnhqF/s1600-h/IMG_1259.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5368416973575342162" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguWM1dtJuq3SVPy2rMCjgADmOshRIWIoVzH3huY3zqeRJVtc-vffSj2IWbPLTk_GJjFlxK2GxgqRSMScP9m-CW_91XBAtn0u9BeUisKneqv9tSFIYMG3lK5RwlbNovm0b57beTEMrOnhqF/s400/IMG_1259.JPG" style="cursor: hand; display: block; height: 300px; margin: 0px auto 10px; text-align: center; width: 400px;" /></a><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-size: 130%;"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-size: small;"><strong><span style="color: #990000;"><span style="font-size: large;">Nutrition</span>:</span></strong> A healthy sweet treat loaded with protein and Iron.</span> <br />
</span></span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-size: 130%;"><span style="font-family: "Trebuchet MS", sans-serif;"><span style="font-family: "Trebuchet MS", sans-serif; font-size: small;">I am reposting this recipe for the <a href="http://simpleindianfood.blogspot.com/2009/09/wyf-festive-food-event-announcement.html" target="_Blank">festive treat event</a> hosted by <a href="http://simpleindianfood.blogspot.com/" target="_Blank">simple indian food</a> </span></span></span><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGmj8BSPgUtizZJo4gHHzVKuA4t5mf-9r1yL63-lu2xkH8tYdt-6NXju_XYmJOmfNwH5Ef0wGDW4WTbVEoeBPpL32wjdNjXbH3yTboeCoi-Xlt-sgDBfedfWjCMdVJi7RBqV-p9o4W0K0R/s1600-h/Sept+logo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" iq="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGmj8BSPgUtizZJo4gHHzVKuA4t5mf-9r1yL63-lu2xkH8tYdt-6NXju_XYmJOmfNwH5Ef0wGDW4WTbVEoeBPpL32wjdNjXbH3yTboeCoi-Xlt-sgDBfedfWjCMdVJi7RBqV-p9o4W0K0R/s200/Sept+logo.JPG" /></a><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><span style="font-family: "Trebuchet MS", sans-serif; font-size: small;">And to <a href="http://sanghi-tastybites.blogspot.com/2009/09/fil-ghee-for-this-season-and-spicy.html" target="_Blank">FIL –Ghee sweets</a> hosted by Sanghi of <a href="http://sanghi-tastybites.blogspot.com/" target="_Blank">Sanghi’s food delights</a> </span><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1YvuboAhCsPePoSaiDRpk3QuD1Wvu8QICiTA7rXfwEG-S2bqzSA5FUtrbtJV9yl8Qh_OEYRyKbHbKQoRjfVb0OdZyn_4hyphenhyphen2P2MuBRdmwqNAT0rd2OZaLioS7CbnEgGUiXMNhNm8gnOBP0/s1600-h/ghee+event+small.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" iq="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1YvuboAhCsPePoSaiDRpk3QuD1Wvu8QICiTA7rXfwEG-S2bqzSA5FUtrbtJV9yl8Qh_OEYRyKbHbKQoRjfVb0OdZyn_4hyphenhyphen2P2MuBRdmwqNAT0rd2OZaLioS7CbnEgGUiXMNhNm8gnOBP0/s200/ghee+event+small.jpg" /></a><br />
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<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://www.foodista.com/food/JNRKRKGS/jaggery" style="margin-left: 1em; margin-right: 1em;" target="_Blank" title="Jaggery on Foodista"><img alt="Jaggery on Foodista" src="http://dyn.foodista.com/content/embed/b2_JNRKRKGS_d636979544ca61b5faa335c078037589240042b6.png?foodista_widget_GYWQ88VZ" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; height: 175px; width: 300px;" /></a><a href="http://www.foodista.com/food/HR3QNRHN/urad-dal" style="margin-left: 1em; margin-right: 1em;" target="_Blank" title="Urad Dal on Foodista"><img alt="Urad Dal on Foodista" src="http://dyn.foodista.com/content/embed/b1_HR3QNRHN_1.png?foodista_widget_3BMPHZSX" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; height: 40px; width: 200px;" /></a><br />
</div>Rajehttp://www.blogger.com/profile/02841894006618324639noreply@blogger.com16tag:blogger.com,1999:blog-1979334973146174180.post-10155446165214427992009-09-25T09:50:00.009-04:002009-09-28T18:48:31.863-04:00Janthikalu - a crispy Andhra snack<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
<strong><span style="color: #990000; font-family: "Helvetica Neue", Arial, Helvetica, sans-serif;"><em>Wish you all a Marvelous Navarathri Dear Friends!!</em></span></strong><br />
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</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT1n-0N-5iUzoS4L_HWHK8n-obYMFqEN-rWvDGf6jf2wJTqtUJHiYHxanEBLNHloEQLu9pY1ovbSqnVAZxL6AsAJnD-zCGxb2Ell84BBnjYMFQkjjizWDgIwuHwd_YZXNtiyP8mrWBt9iQ/s1600-h/vijayadasami.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" iq="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT1n-0N-5iUzoS4L_HWHK8n-obYMFqEN-rWvDGf6jf2wJTqtUJHiYHxanEBLNHloEQLu9pY1ovbSqnVAZxL6AsAJnD-zCGxb2Ell84BBnjYMFQkjjizWDgIwuHwd_YZXNtiyP8mrWBt9iQ/s320/vijayadasami.jpg" /></a><br />
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<div style="text-align: center;"><span style="font-family: "Trebuchet MS", sans-serif;">(Listen to <a href="http://raje-s.blogspot.com/search/label/Devotional%20Music" target="_Blank">Navarathri Devi stotramalika</a>)</span><br />
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</div><span style="font-family: "Trebuchet MS", sans-serif;">Navarathri or <a href="http://www.rudraksha-ratna.com/dussehra.html" target="_Blank">Dussehra</a> for those who are unaware is a big Indian festival that marks the victory of Godess Durga over the demons -lead by Mahishsura. It depicts triumph of good over evil. Indian festivals are all fun <span style="font-family: Arial, Helvetica, sans-serif;">&</span> frolic. On this occasion and other festivals approaching shortly, Shanthi from <a href="http://shanthisthaligai.blogspot.com/" target="_Blank">Shanthi Krishnakumar’s cookbook</a> is hosting an event on “<a href="http://shanthisthaligai.blogspot.com/2009/09/event-announcement-dussehra-dhanteras_04.html" target="_Blank">Dusserah Dhantera’s and Deepavali</a>” and I am delighted to send this basket of “Janthikalu”, photo for now friends :-) and the following post for all the fellow foodies to cherish.</span><br />
</div></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSFHSvtIssmtge7e1XXFHWo67vjhmlrtydd3htd5Z-OCRgzMlFZDuvi2cJALmwJ1CX6VJY08hciDIKbuluaxpTC0RymV53-NiAD5WNMMhzBB1c7OcmjLc2mFOl0FvVZRQN-eBPRueztSsw/s1600-h/IMG_1777_2_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" iq="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSFHSvtIssmtge7e1XXFHWo67vjhmlrtydd3htd5Z-OCRgzMlFZDuvi2cJALmwJ1CX6VJY08hciDIKbuluaxpTC0RymV53-NiAD5WNMMhzBB1c7OcmjLc2mFOl0FvVZRQN-eBPRueztSsw/s400/IMG_1777_2_2.jpg" /></a><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><span style="font-family: "Trebuchet MS", sans-serif;">Food is an integral part of all Indian festivities. Each regional cuisine in India has its own traditional foods and recipes passed down the generations. I would like to share with you, a native Andhra classic “pindi vanta”. “Pindi vantalu” is a telugu word that directly translates to “flour based dishes”. These are rustic dishes that are made from freshly ground flours from new grain harvest. Janthikalu that I am going to present here is one such dish. The procedure to make it is a elaborate, but it is every ones favorite. It is so addictive that one can’t stop eating this crispy snack. There are a variety of its versions made using different kinds of flours like besan (chick pea), rice, urad or combinations. These are called by different names as “Chakkilalu”, “karappusa” “Murukulu” etc. in various dialects.The ones I made in this recipe are using rice and <a href="http://en.wikipedia.org/wiki/Urad_(bean)" target="_Blank">urad</a> flour. This recipe was passed on from my mother-in-law and is the gold standard for making janthikalu in my kitchen and hope it will interest you..</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Now coming to the procedure to make janthikalu, you will need the tool called “Janthikala gottam”, also called <a href="http://cgi.ebay.in/Stainless-Steel-Sev-Idaiyappam-Murku-Murukku-Maker-Heav_W0QQitemZ260480736363QQcmdZViewItemQQimsxZ20090923?IMSfp=TL090923145001r2802" target="_Blank">murukku maker</a>, or karappusa giddalu shown in the picture below. The one I used here was inherited from my M-I-L. You should be able to shop for these online as well.</span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisl7jp_AHOesCFXfHDC6e9aR-IJ7O8Btw_jRzi3y2KGydbTRAnyyDrmcZoRvV9DoFsPB_5gc61noY3CLbnEoHgDEX7ZJd01W2qlkBqfIaV0jNZsDfASJ0u0qeTrnwPguJ2I8lnMdXXU2SJ/s1600-h/janthikalu.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" iq="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisl7jp_AHOesCFXfHDC6e9aR-IJ7O8Btw_jRzi3y2KGydbTRAnyyDrmcZoRvV9DoFsPB_5gc61noY3CLbnEoHgDEX7ZJd01W2qlkBqfIaV0jNZsDfASJ0u0qeTrnwPguJ2I8lnMdXXU2SJ/s320/janthikalu.jpg" /></a><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">My mom-in-law in her original recipe uses the freshly ground flour in a proportion of four cups (soak- dried) rice with ½ cup urad as there is accessibility to plenty of grinding mills back home. But I improvised it by use of store bought rice flour and urad flour directly and the taste and crunchiness translates pretty well. So this infact is much simplified and can be made instantly without involving grinding.</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;"><strong>Ingredients </strong>for this recipe are:</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">4 cups Rice flour </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">½ cup urad flour</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1 cup melted butter</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">2 tsp ajwain seeds</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">3 tsp sesame seeds</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">1-2 tsp red pepper powder (based on how hot you would like it)</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Salt to taste</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Enough luke warm water to knead the above (into a dough like for chapathi or pizza dough consistency)</span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Oil for deep frying</span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;"><strong>Procedure</strong></span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Take the flour into a large bowl, add all the rest of ingredients and melted butter and Knead well into soft dough. The kneaded flour should be used immediately. If left for too long janthikalu will loose their crispness and turn out hard. So if you plan to make larger quantities (than this one) then knead and prepare in batches one after another. </span><br />
<span style="font-family: "Trebuchet MS", sans-serif;">Heat oil in a large deep pan for deep frying. Select the little plates of the gottam with desired shape and fix it into the janthikala gottam or muruku maker. </span><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Divide the kneaded dough into small balls to the size enough to fit in the Janthikala gottam and place it in the outer dough holder. Now squeeze release the dough using the inner press into preheated oil for deepfrying.</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXbNlqAwWCkdrTy1-NeGsJdnOPt5iDQ8geH8sVJzcxMcS7jC7eYNbcmDbojJ8CS6qWeMD-ZACa7TC_fuHA6O_x2hfE27Plpcv3DCJ6ZpOIY_Y5cpAL6qc16lgQmlmURPCzgdp_6uj4A6hK/s1600/IMG_1779_2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" mq="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXbNlqAwWCkdrTy1-NeGsJdnOPt5iDQ8geH8sVJzcxMcS7jC7eYNbcmDbojJ8CS6qWeMD-ZACa7TC_fuHA6O_x2hfE27Plpcv3DCJ6ZpOIY_Y5cpAL6qc16lgQmlmURPCzgdp_6uj4A6hK/s320/IMG_1779_2.jpg" /></a><br />
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<span style="font-family: "Trebuchet MS", sans-serif;">Fry the janthikalu until golden yellow and remove from pan using a appropriate spatula. Drain excess oil onto paper towels. Now repeat the process until all the dough is used up. </span><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: "Trebuchet MS", sans-serif;">Let the janthikalu cool off and store them packed in an airtight container. They store well for a couple of weeks or even a month when stored airtight. </span><br />
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</span><span style="font-family: "Trebuchet MS", sans-serif;">Enjoy your crispy snack anytime. I bet you cannot stop eating it once you begin, so make sure to cook up plenty:-)</span><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Trebuchet MS;">One again a Happy Dussehra and a Wonderful weekend ahead! Enjoy!</span><br />
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</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Recipe for event - “<a href="http://shanthisthaligai.blogspot.com/2009/09/event-announcement-dussehra-dhanteras_04.html">Dusserah Dhantera’s and Deepavali</a><br />
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</div></div>Rajehttp://www.blogger.com/profile/02841894006618324639noreply@blogger.com17