tag:blogger.com,1999:blog-5448549213991309612024-03-14T10:30:37.836-07:00APARNA'S VEGETARIAN CUISINEAparna Vijayhttp://www.blogger.com/profile/10865841460551477735noreply@blogger.comBlogger87125tag:blogger.com,1999:blog-544854921399130961.post-80295640645894160732013-11-21T10:21:00.001-08:002013-11-21T10:23:18.521-08:00Mixed Vegetable Delight<div dir="ltr" style="text-align: left;" trbidi="on">
<strong>Ingredients:</strong><br />
Mixed Vegetables - 1 cup (cabbage, carrot, beans, peas, potato..)<br />
Onion - 3<br />
Tomato - 2<br />
Pumpkin seeds / cashewnut - 1 tbsp.<br />
Ginger / garlic paste - 1 tbsp. (optional)<br />
Cinnamon - 1 small stick<br />
Cardamom - 2<br />
Cloves - 2<br />
Bay leaves - 1<br />
Cumin seeds -1/2 tsp.<br />
Cumin powder - 1 tsp.<br />
Corriander powder - 1 tsp.<br />
Garam masala - 1/2 tsp.<br />
Kitchen king masala - 1 tsp.<br />
Turmeric powder - 1/2 tsp.<br />
Milk - 1/4 cup<br />
Coconut milk - 1/2 cup<br />
Red chilly powder - as per taste<br />
Sugar - 1/2 tsp.<br />
Salt - as per taste<br />
Oil - 1 tbsp.<br />
Corriander leaves - for garnish<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir6hhmhkVR0ZBI0eb2OgXgJUSwxqKlYyIio7u6Pv5DecJ5ij1nbZ8gYd3Hduxy0gfxuc7bdy5uXC75RZfNu4XyIe4PM2gx5dqXKgOOx-fNqd6ZuCdBtuScRSa5oPbGmx_Vz7EakPg4cRJh/s1600/20131121_175518.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="252" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEir6hhmhkVR0ZBI0eb2OgXgJUSwxqKlYyIio7u6Pv5DecJ5ij1nbZ8gYd3Hduxy0gfxuc7bdy5uXC75RZfNu4XyIe4PM2gx5dqXKgOOx-fNqd6ZuCdBtuScRSa5oPbGmx_Vz7EakPg4cRJh/s1600/20131121_175518.jpg" width="320" /></a></div>
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<strong>Method :</strong> <br />
Boil the vegetables with little salt. Drain and preserve the water for further use. Grind together onion, tomatoes, pumpkin seed / cashewnut, ginger/ garlic paste, cinnamon, cardamom, cloves, bay leaves and keep it aside. Heat oil in a pan. Add cumin seeds. <br />
Once they splutter, add the onion - tomato gravy. Add some water and allow to boil. Add all the dry masalas and boil until the raw smell goes. Then add the boiled vegetables and mix well. Add water if needed. Lastly add the coconut milk and boil for 2 min. Add the coriander leaves and serve hot with chapathis / phulkas.<br />
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Aparna Vijayhttp://www.blogger.com/profile/10865841460551477735noreply@blogger.com1tag:blogger.com,1999:blog-544854921399130961.post-75709105320190196162013-11-20T23:50:00.000-08:002013-11-20T23:50:25.441-08:00Russian Vegetable Salad (with a twist)<div dir="ltr" style="text-align: left;" trbidi="on">
<strong>Ingredients:</strong><br />
Chopped vegetables - 1 cup (cabbage, cucumber, carrot.....)<br />
Pepper powder - as per taste<br />
Russian salad dressing - 1 tbsp<br />
Garlic mayonnaise - 1 tbsp <br />
Thick curds - 1 tbsp<br />
Chat masala - 1/2 tsp<br />
Cumin powder - 1/2 tsp<br />
Red chilli flakes - 1/2 tsp<br />
Black salt - 1/2 tsp<br />
Corriander leaves - 1 tbsp chopped<br />
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<strong>Method :</strong><br />
Mix all the above ingredients and serve chilled. Russian salad with a little bit of Indian twist is ready.</div>
Aparna Vijayhttp://www.blogger.com/profile/10865841460551477735noreply@blogger.com1tag:blogger.com,1999:blog-544854921399130961.post-17871024414427151812012-02-05T08:39:00.000-08:002012-02-05T08:47:10.644-08:00Mixed Vegetable curry (without onion and garlic)<div dir="ltr" style="text-align: left;" trbidi="on">
<b>Ingredients:</b><br />
Mixed Vegetables (beans, carrot, potato...) - 1 cup<br />
Mustard seeds - 1/4 tsp<br />
Cumin seeds - 1/4 tsp<br />
Capsicum - 1 chopped<br />
Milk - 1/4 cup<br />
Salt - as per taste<br />
Corriander leaves - for garnish<br />
<b>Grind together:</b><br />
Tomatoes - 2<br />
Cashews - 4-5<br />
Peanuts - 1 tbsp<br />
Red Chilli powder - as per taste<br />
Corriander seeds - 1/2 tsp<br />
Cumin seeds - 1/2 tsp<br />
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<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Q7K-J0Uci9bFULfsTXGmOc4tdI4w5SIczqxR1utYkDBubGWvJpKvjFFeSinkp-OIly9IqCLeyIsMHHftN5QrqsiJAaW60-5Q0pdrqdSIn5vdjF0Yx2X92Zpc6zjSCoT01jW8luyrAKdU/s1600/DSCF1204.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="198" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Q7K-J0Uci9bFULfsTXGmOc4tdI4w5SIczqxR1utYkDBubGWvJpKvjFFeSinkp-OIly9IqCLeyIsMHHftN5QrqsiJAaW60-5Q0pdrqdSIn5vdjF0Yx2X92Zpc6zjSCoT01jW8luyrAKdU/s400/DSCF1204.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Mixed Vegetable Curry!!!!!</td></tr>
</tbody></table>
<br />
<b>Method:</b><br />
Grind together the above ingredients and keep aside. Heat oil in a pan. Add mustard seeds and cumin seeds. Once they splutter, add capsicum and fry well. Add the grounded paste. Add water and allow to boil. Add the mixed vegetables and mix well. Lastly add the milk and mix well. Add required salt and simmer for few minutes. Garnish with fresh corriander leaves and serve with roti.<br />
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<br /></div>Aparna Vijayhttp://www.blogger.com/profile/10865841460551477735noreply@blogger.com3tag:blogger.com,1999:blog-544854921399130961.post-35234016293979670282011-08-21T06:30:00.000-07:002011-08-21T06:30:24.438-07:00Jeera rice and Malai Kofta<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: center;">
<b>JEERA RICE</b></div>
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<b>Ingredients:</b><br />
Basmathi Rice -1 cup<br />
Ghee - 2 tbsp<br />
Cumin seeds - 1 tbsp<br />
Onion - 1 chopped lengthwise<br />
Green peas - a handful (optional)<br />
Cinnamon - a small stick<br />
Cloves - 2-3<br />
Bay leaves - 1<br />
Ginger garlic paste - 1 tbsp<br />
Salt - as per taste<br />
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<b>Method:</b><br />
Wash and soak rice for half an hour. Heat ghee in a pressure pan. Add cinnamon, cloves, Bay leaves, ginger garlic paste and onions. Fry for few minutes. Mix rice and salt. Add required water. Close the lid and pressure cook for 2-3 whistles. Serve hot.<br />
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<div style="text-align: center;">
<b>MALAI KOFTA</b></div>
<div style="text-align: center;">
<b><br /></b></div>
<div style="text-align: left;">
<b>Ingredients:</b></div>
<div style="text-align: left;">
For Kofta:</div>
<div style="text-align: left;">
Potatoes - 2</div>
<div style="text-align: left;">
Paneer - 100 gms(optional)</div>
<div style="text-align: left;">
Red Chilli powder - as per taste</div>
<div style="text-align: left;">
Cornflour - 1 tbsp</div>
<div style="text-align: left;">
Salt - as per taste</div>
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<div style="text-align: left;">
Mix the above and prepare balls. Deep fry and keep it aside.</div>
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For gravy:</div>
<div style="text-align: left;">
Onion - 3</div>
<div style="text-align: left;">
Tomatoes - 2</div>
<div style="text-align: left;">
Cinnamon - a small piece</div>
<div style="text-align: left;">
Cloves - 2</div>
<div style="text-align: left;">
Green peas - 1/2 cup</div>
<div style="text-align: left;">
Cashewnuts - a few</div>
<div style="text-align: left;">
Ginger - a small piece</div>
<div style="text-align: left;">
Garlic- 5 pods</div>
<div style="text-align: left;">
Red Chilli powder -as per taste</div>
<div style="text-align: left;">
Salt - as per taste</div>
<div style="text-align: left;">
Corriander powder - 1 tbsp</div>
<div style="text-align: left;">
Garam Masala - 1/2 tsp</div>
<div style="text-align: left;">
Fresh cream - 2 tbsp or milk</div>
<div style="text-align: left;">
Corriander leaves - to garnish</div>
<div style="text-align: left;">
Oil</div>
<div style="text-align: left;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil15BCShQMkJHiqM8dHekOJUSprHLTY79Ql0mHNfEfejaQluSVgh3X1BDEG6QFM8tsKJqRGyEzRi5gpJAXfpsS8IMUAhjB-TxCjgJiv-LoCXw8S5qu9S92tFmpTWsOw5QATUMdnnbM9wH7/s1600/DSCF0244.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil15BCShQMkJHiqM8dHekOJUSprHLTY79Ql0mHNfEfejaQluSVgh3X1BDEG6QFM8tsKJqRGyEzRi5gpJAXfpsS8IMUAhjB-TxCjgJiv-LoCXw8S5qu9S92tFmpTWsOw5QATUMdnnbM9wH7/s400/DSCF0244.JPG" width="400" /></a></div>
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<div style="text-align: left;">
<b>Method:</b></div>
<div style="text-align: left;">
Heat oil in a pan. Add onion and tomatoes. Few for few minutes until the onions turns brown and tomatoes are well mashed. Cool and grind along with ginger, garlic, cinnamon, cloves and cashews. Heat oil in a pan. Add the grounded mixture and green peas. Add red chilli powder, salt, garam masala and corriander powder. Add required water and boil for 15 min in medium heat. Add fresh cream and cook for few more minutes. Place the prepared Koftas in a bowl. Pour in the gravy. Top it with fresh corriander leaves and cream.Serve with rotis or rice.</div>
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Aparna Vijayhttp://www.blogger.com/profile/10865841460551477735noreply@blogger.com8tag:blogger.com,1999:blog-544854921399130961.post-3384071547814370602011-08-10T01:19:00.000-07:002011-08-21T06:30:58.312-07:00Dal Makhani<div dir="ltr" style="text-align: left;" trbidi="on">
<b>Ingredients:</b><br />
Black Whole Urad dal - 1 cup<br />
Rajma - 1/4 cup<br />
Onions - 2 (finely chopped)<br />
Tomatoes - 2 (finely chopped)<br />
Ginger - a small piece chopped<br />
Garlic - 5 pods chopped<br />
Green chillies - 2<br />
Kasoori Methi - 1/4 tsp (optional)<br />
Turmeric powder - a pinch<br />
Red chilli powder - as per taste<br />
Corriander powder - 1 tsp<br />
Garam masala - 1/2 tsp<br />
Salt - as per taste<br />
Milk - 1/4 cup<br />
Fresh cream - 3 tbsp (optional)<br />
Oil / Butter<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI9WDADCkiKSFjYNkVKcveOsniXxnBITWKHSxpsxHWOG3XABRoU3E9YG_YjW9d8X4YkF91i6wIgYOcKE0lQkXHSmPO_TcHZLufZxadM3-FVOB0fRuuMZsx547cWrAjSGmmjCAQwM65R59B/s1600/DSCF0194.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgI9WDADCkiKSFjYNkVKcveOsniXxnBITWKHSxpsxHWOG3XABRoU3E9YG_YjW9d8X4YkF91i6wIgYOcKE0lQkXHSmPO_TcHZLufZxadM3-FVOB0fRuuMZsx547cWrAjSGmmjCAQwM65R59B/s400/DSCF0194.JPG" width="400" /></a></div>
<br />
<b>Method:</b><br />
Wash and soak urad dal and rajma overnight. Pressure cook the dal till soft. Heat oil / butter in a pan. Add the chopped onions, tomatoes, ginger, garlic, green chillies, turmeric powder, red chilli powder, corriander powder, garam masala and salt. Fry for few minutes. Add little water and cook for 5 minutes. Add the cooked dal and mix well. Add Kasoori methi. Lastly add the milk or cream. Allow to boil for 5-6 min till it thickens. Serve with rotis or naan. </div>
Aparna Vijayhttp://www.blogger.com/profile/10865841460551477735noreply@blogger.com8tag:blogger.com,1999:blog-544854921399130961.post-60032792558505931922011-08-09T05:22:00.000-07:002011-08-09T05:23:02.859-07:00Pudina Capsicum Rice<div dir="ltr" style="text-align: left;" trbidi="on">
<b>Ingredients:</b><br />
Basmati Rice - 1 cup<br />
Pudina - 1/2 cup<br />
Mustard seeds - 1/2 tsp<br />
Cumin seeds - 1/2 tsp<br />
Ginger garlic paste - 1 tbsp<br />
Onion - 2 chopped<br />
Tomato - 1 chopped<br />
Capsicum - 1 chopped<br />
Green peas - 1 handful (optional)<br />
Red chilli powder - as per taste<br />
Garam masala - 1/2 tsp<br />
Salt - as per taste<br />
Oil / Ghee<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG-jA1RXL0ff49p9lX6AJndukM65AjoD3t1nH1EUTNnpPe7zz0Y8VJ5rlL80_v1m-Ol0k_TID4cZ24th7Hq2kV9mhoq99FOavZ5Xys0g_F53gAEGHFW2nj7FNfhFDPEgPUUf5zpE14n0Mn/s1600/DSCF0183.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" id=":current_picnik_image" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhG-jA1RXL0ff49p9lX6AJndukM65AjoD3t1nH1EUTNnpPe7zz0Y8VJ5rlL80_v1m-Ol0k_TID4cZ24th7Hq2kV9mhoq99FOavZ5Xys0g_F53gAEGHFW2nj7FNfhFDPEgPUUf5zpE14n0Mn/s320/DSCF0183.JPG" width="320" /></a></div>
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<b>Method:</b><br />
Wash and soak the rice for half an hour. Grind the pudina into a fine paste. Heat oil / ghee in a pressure pan. Add mustard seeds, cumin seeds, ginger garlic paste and onions. Fry till the onions become brown. Add capsicum and peas. Fry for few minutes. Then add the chopped tomato and mix well. Add red chilli powder, garam masala and required salt. Add the pudina paste. Fry for few more minutes. Add the soaked rice and 2 cups of water. Pressure cook for 2 whistles. Serve hot with raitha.<br />
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Aparna Vijayhttp://www.blogger.com/profile/10865841460551477735noreply@blogger.com5tag:blogger.com,1999:blog-544854921399130961.post-11535109170941458952011-07-27T10:01:00.000-07:002011-07-27T10:01:38.367-07:00Punjabi Bhindi Masala<div dir="ltr" style="text-align: left;" trbidi="on">
<b>Ingredients:</b><br />
Bhindi - 1/2 kg<br />
Onions - 3 chopped lenghtwise<br />
Tomatoes - 2 finely chopped<br />
Ginger garlic paste - 1 tsp<br />
Cumin seeds - 1/4 tsp<br />
Garam masala - 1/2 tsp<br />
Dhania powder - 1 tsp<br />
Red chilli powder - as per taste<br />
Salt - as per taste<br />
Corriander leaves - for garnishing<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBtoTtPFy1-6m57qtZFS-bscDumH27ziDvh2inbacVwabzbj1ijccmsLeXWDYXeoTAvCr_cYL5r3XPKzJ4jcs9gjJ9BfkaGC4mXmXh9CzTDxvHlnADFAVG7D97P3uq-fxMcOS1R1R-yHax/s1600/DSCF0148.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBtoTtPFy1-6m57qtZFS-bscDumH27ziDvh2inbacVwabzbj1ijccmsLeXWDYXeoTAvCr_cYL5r3XPKzJ4jcs9gjJ9BfkaGC4mXmXh9CzTDxvHlnADFAVG7D97P3uq-fxMcOS1R1R-yHax/s400/DSCF0148.JPG" width="400" /></a></div>
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<b>Method:</b><br />
Wash the bhindi well. Chop it into small pieces and slit in the middle. Heat oil in a pan. Add cumin seeds. Once they splutter, add the chopped onions and tomatoes. Add ginger garlic paste. Fry for few minutes. Add garam masala, dhania powder, red chilli powder and salt. Mix well. Fry till the oil seperates. Add the chopped bhindi and cook till the bhindi becomes soft. Add corriander leaves and serve with rotis.<br />
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Aparna Vijayhttp://www.blogger.com/profile/10865841460551477735noreply@blogger.com4tag:blogger.com,1999:blog-544854921399130961.post-61551581635204738312011-07-26T11:31:00.000-07:002011-07-27T01:59:19.926-07:00Simple and yummy Bhindi Raitha<div dir="ltr" style="text-align: left;" trbidi="on">
<b>Ingredients:</b><br />
Ladiesfinger - 8-12<br />
Thick Curds - 2 cups<br />
Salt - to taste<br />
Mustard seeds - 1/4 tsp<br />
Channa dal - 1/2 tsp<br />
Urad dal - 1/2 tsp<br />
Curry leaves - a few<br />
Hing - a pinch<br />
Oil<br />
<br />
<b>Method:</b><br />
<b><br /></b><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiEoSsG-HEEUxjjmIGZ5q6uPwXexxMpG-bxG4JphMICyF4ifR5Y2ye_Jxfp0ORtObWvFWnMDqokfgP0H-BNKNdGheQJBU3K00aSaLVoZlwIS_EVYNfEWACwN_fMsGW-QyWV7X0qFqSoWYu/s1600/DSCF0142.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiEoSsG-HEEUxjjmIGZ5q6uPwXexxMpG-bxG4JphMICyF4ifR5Y2ye_Jxfp0ORtObWvFWnMDqokfgP0H-BNKNdGheQJBU3K00aSaLVoZlwIS_EVYNfEWACwN_fMsGW-QyWV7X0qFqSoWYu/s400/DSCF0142.JPG" width="400" /></a><br />
Wash the ladiesfinger and chop into fine pieces. Heat oil in a pan. Fry the ladiesfinger till they are crisp (you can also deep fry them). Keep it aside. Heat oil in a pan. Add mustard seeds, channa dal, urad dal, curry leaves and hing. Add them to the well beaten curds. Add required amount of salt. Add the fried bhindis and mix well. Serve chilled.<br />
<br />
<br />
<br /></div>
Aparna Vijayhttp://www.blogger.com/profile/10865841460551477735noreply@blogger.com1tag:blogger.com,1999:blog-544854921399130961.post-62617238143309247892011-07-25T03:01:00.000-07:002011-07-25T03:01:34.290-07:00Channa Masala<div dir="ltr" style="text-align: left;" trbidi="on">
<b>Ingredients:</b><br />
White Kabul channa - 1 cup<br />
Onion - 3 nos (chopped roughly)<br />
Tomatoes - 2 nos (chopped roughly)<br />
Ginger - 1 small piece<br />
Garlic - 2-3 pods<br />
Red chilli powder - 1 tbsp<br />
Garam masala - 1/2 tsp<br />
Channa masala powder - 1 1/2 tsp<br />
Turmeric powder - 1/4 tsp<br />
Cinnamon - 1 small piece<br />
Cardamom - 2<br />
Cloves - 2<br />
Bay leaves - 1<br />
Salt - as per taste<br />
Oil<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-bTWLyH-_XH-VPjC4Djn-XOR2nc79odt81M4Lxb7K3jO9fW4zVf6fHTELd73neICF0rRBBZHJEeosaX3O2KezTcBq4sv1U1hkOpNh2HbKTTuIYBY9oxpvLIUaixbDRmWJ5NYQElpdxOP9/s1600/DSCF0135.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-bTWLyH-_XH-VPjC4Djn-XOR2nc79odt81M4Lxb7K3jO9fW4zVf6fHTELd73neICF0rRBBZHJEeosaX3O2KezTcBq4sv1U1hkOpNh2HbKTTuIYBY9oxpvLIUaixbDRmWJ5NYQElpdxOP9/s400/DSCF0135.JPG" width="400" /></a></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<b>Method:</b><br />
Soak the channa overnight and pressure cook till tender. Heat oil in a pan. Add chopped onions and tomatoes. Fry till the onions turn golden brown and tomatoes are cooked well. Allow it to cool and grind it along with cinnamon, cardamom, cloves, bay leaves, ginger and garlic.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcJC2koNYjGq-hI5P3_jLQsc7mT8UaOLvzpwE1Pc1Yn7WgeWXIrFsP184RxE-bjLsxh9E-VDtml1DfIMdb8vrmFXTINS-FO_BHJpwXTXdsZtK2Gixi9LX7F-Sr82F7OjmESb1jfTRoCHx2/s1600/DSCF0137.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcJC2koNYjGq-hI5P3_jLQsc7mT8UaOLvzpwE1Pc1Yn7WgeWXIrFsP184RxE-bjLsxh9E-VDtml1DfIMdb8vrmFXTINS-FO_BHJpwXTXdsZtK2Gixi9LX7F-Sr82F7OjmESb1jfTRoCHx2/s400/DSCF0137.JPG" width="400" /></a></div>
<br />
Heat oil in a pan. Add cumin seeds and the grounded paste. Fry well. Add all the masala items along with salt. Fry till the oil seperates. Add the pressure cooked channa and mix well. Add water if required. Boil for few minutes. Garnish with corriander leaves and serve with rotis or puri. </div>
Aparna Vijayhttp://www.blogger.com/profile/10865841460551477735noreply@blogger.com0tag:blogger.com,1999:blog-544854921399130961.post-72857574723753561522011-07-21T02:11:00.000-07:002011-07-21T02:12:10.981-07:00Tomato Rice II<div dir="ltr" style="text-align: left;" trbidi="on">
The ingredients of this version of tomato rice is similar to the previous one but with a little change. The taste also differs. Here is my another version of tomato rice....<br />
<br />
<b>Ingredients:</b><br />
Tomatoes - 6-7 (pureed)<br />
Onion - 3 (chopped lengthwise)<br />
Green peas - a handful<br />
Ginger - garlic paste - 1/2 tsp<br />
Cinnamon - a small stick<br />
Bay leaves - 1<br />
Mustard seeds - 1 tsp<br />
Curry leaves - a few<br />
Garam masala powder - 1 tsp<br />
Red Chilli powder - as per taste<br />
Salt - as per taste<br />
Basmathi rice - 1 cup<br />
Water - 2 cups<br />
Oil / Ghee<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
</div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4oGjlkkIqfZwKHyoz1Cf-8uqdnqHyU86wVrAXqUi7YumfjVYKXA3gQT30w2d6PGc4AshZm5UWhBryCHVzF4kULmduWMdBIO9S7_xa5Or-o4w53YU35uBJ_egllJcOUHeTg4X8WcBqQFVx/s1600/DSCF0125.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4oGjlkkIqfZwKHyoz1Cf-8uqdnqHyU86wVrAXqUi7YumfjVYKXA3gQT30w2d6PGc4AshZm5UWhBryCHVzF4kULmduWMdBIO9S7_xa5Or-o4w53YU35uBJ_egllJcOUHeTg4X8WcBqQFVx/s400/DSCF0125.JPG" width="400" /></a></div>
<b>Method:</b><br />
Wash the basmathi rice and soak for half an hour. Heat oil / ghee in a pressure pan. Add mustard seeds and curry leaves. Add chopped onions, green peas, ginger garlic paste, cinnamon and bay leaves. Fry for few minutes till the onions become soft. Add the pureed tomatoes. Mix well. Now add red chilli powder, garam masala and salt. Fry for few minutes till the oil seperates. Add the soaked basmathi rice and required water. Check for the salt and spices. Close the lid and allow 1 - 2 whistles depending upon the pressure pan. Serve hot with raitha. Yummy tomato rice is ready. </div>
Aparna Vijayhttp://www.blogger.com/profile/10865841460551477735noreply@blogger.com3tag:blogger.com,1999:blog-544854921399130961.post-33398270806925318992011-06-21T06:00:00.000-07:002011-07-16T05:39:46.669-07:00Kothamalli Biriyani (Corriander Leaves Biriyani)<div dir="ltr" style="text-align: left;" trbidi="on">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients:</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Basmathi Rice - 1 cup</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Coconut milk - 1 cup</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Oil / Ghee - 2 tsp</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWHRxvpzpRCs1_6AmTBHy-IsNsRvn9j-3sG6OCKL3ZGV817N50-iJQwVvwTGul9tpq2tNPt0IuLvZ_FfKqdqfn7TuV4wttKAjl21ddaWO3h4PUa0mLJ6JTAStKkdH3nDCJRZkNY3P-KTiU/s1600/DSCF0109.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWHRxvpzpRCs1_6AmTBHy-IsNsRvn9j-3sG6OCKL3ZGV817N50-iJQwVvwTGul9tpq2tNPt0IuLvZ_FfKqdqfn7TuV4wttKAjl21ddaWO3h4PUa0mLJ6JTAStKkdH3nDCJRZkNY3P-KTiU/s320/DSCF0109.jpg" width="320" /></a></div>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Grind :</span></b><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Jeera - 1 tsp</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Green Chillies - 4</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ginger and Garlic - finely chopped - 1tbsp</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Corriander powder - 1 tsp</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Turmeric powder - 1/4 tsp</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Cardamom - 2</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Cloves - 2</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Cinnamon - 1 stick</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Corrinader leaves - 1/2 bunch</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Pudina leaves - a few</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Small onion - 14-15</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Salt to taste</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWJWu52gNsdEusiJ8AvfCLP_fVyeuq1kh0iQpcLeonllEkEaMNK8iRMoJa6o2iszfu8bhNc-BlXLHZqdfSElq9Zdbm2CjPsJ_GfQzIqiSm2AMS94fsOZvLgwdN0S_l9pJc4MEZ8tRhd5ir/s1600/DSCF0104.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWJWu52gNsdEusiJ8AvfCLP_fVyeuq1kh0iQpcLeonllEkEaMNK8iRMoJa6o2iszfu8bhNc-BlXLHZqdfSElq9Zdbm2CjPsJ_GfQzIqiSm2AMS94fsOZvLgwdN0S_l9pJc4MEZ8tRhd5ir/s320/DSCF0104.jpg" width="320" /></a></div>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Method:</b></span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Soak rice for 1/2 hr. Grind together all the above ingredients with little water. Heat oil/ghee in a pressure pan. Add the grounded paste. Fry till the raw smell goes. Add salt and coconut milk. Boil for sometime. Add the soaked rice. Mix well. <span class="Apple-style-span" style="line-height: 20px;">Add required amount of water. Pressure cook for 3 whistles. Serve hot with raitha..</span></span><br />
<br /></div>
Aparna Vijayhttp://www.blogger.com/profile/10865841460551477735noreply@blogger.com5tag:blogger.com,1999:blog-544854921399130961.post-54980357798043214222011-06-13T10:41:00.000-07:002011-06-13T10:41:49.237-07:00Brinjal Gojju<div dir="ltr" style="text-align: left;" trbidi="on"><b>Ingredients:</b><br />
Brinjal (big) - 1 (chopped)<br />
Onions - 2<br />
Red Chilli - 3<br />
Mustard seeds - 1 tsp<br />
Curry leaves - a few<br />
Tamarind - lemon size (soak in hot water and extract the juice)<br />
Salt to taste<br />
Oil<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpe3eGrTnyze6LOo16UngU1m_9CgaORQ7rG5QRrMzftFdCxRYqUTGxL1K9NxPoKLjzCONg7xfbZEVkrmGSVltYM6S4UKcU96asjqjJ-8R2MHJ5N2mEe_kzkkVrs-A4Jd5grCIY9hHWj6sA/s1600/DSCF0054.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpe3eGrTnyze6LOo16UngU1m_9CgaORQ7rG5QRrMzftFdCxRYqUTGxL1K9NxPoKLjzCONg7xfbZEVkrmGSVltYM6S4UKcU96asjqjJ-8R2MHJ5N2mEe_kzkkVrs-A4Jd5grCIY9hHWj6sA/s320/DSCF0054.jpg" width="320" /></a></div><b><br />
</b><br />
<b>Method:</b><br />
Heat oil in a pan. Add mustard seeds, curry leaves and red chilli. Add the chopped onions. Fry till they become brown. Add the chopped brinjal and fry for few minutes. Then add in the extracted tamarind juice and water if required. Allow it to boil till the brinjal becomes soft. If you feel the Gojju has become more watery you can add some besan mixed in water. Boil and serve.<br />
<br />
</div>Aparna Vijayhttp://www.blogger.com/profile/10865841460551477735noreply@blogger.com3tag:blogger.com,1999:blog-544854921399130961.post-25394467885784950972011-06-13T06:17:00.000-07:002011-06-13T06:17:16.820-07:00Refreshing Spiced Buttermilk!!<div dir="ltr" style="text-align: left;" trbidi="on"><b>Ingredients:</b><br />
Buttermilk - 1 cup<br />
Mint leaves - a few<br />
Curry leaves - a few<br />
Green chillies - 1-2<br />
Ginger - a small piece<br />
Chat masala - a pinch<br />
Coriander leaves - a few<br />
Lemon juice - a drop (optional)<br />
Salt to taste<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_HKuslmsE2gah5ARXYpJRx5lJzkziAXru7yYV_8eWyy6Q7iaJAk81_7SzHhoAoFIfk0jxhzU_zBt9SdxwP2Oq6kG1R1jteIok6Yb9FdMgUc2_0kdbQzqqVmNiz6ecFI1GEBst639ZPvp2/s1600/DSCF0044.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_HKuslmsE2gah5ARXYpJRx5lJzkziAXru7yYV_8eWyy6Q7iaJAk81_7SzHhoAoFIfk0jxhzU_zBt9SdxwP2Oq6kG1R1jteIok6Yb9FdMgUc2_0kdbQzqqVmNiz6ecFI1GEBst639ZPvp2/s320/DSCF0044.jpg" width="320" /></a></div><br />
<b>Method:</b><br />
Grind together mint leaves, curry leaves, ginger and green chillies. Add the mixture to the buttermilk. Add salt, chat masala and lemon juice. Serve chillied garnished with corriander leaves. A perfect refreshing drink for this hot summer.<br />
<br />
</div>Aparna Vijayhttp://www.blogger.com/profile/10865841460551477735noreply@blogger.com0tag:blogger.com,1999:blog-544854921399130961.post-41545815266917763922011-06-12T09:47:00.000-07:002011-06-12T09:47:40.114-07:00Bombay Chutney<div dir="ltr" style="text-align: left;" trbidi="on">Ingredients:<br />
Onion - 2 chopped finely<br />
Tomatoes - 2 chopped finely<br />
Green chillies - 2<br />
Ginger garlic paste - 1 tsp<br />
Ginger - 1 inch chopped<br />
Garlic - 2-3 pods chopped<br />
Curry leaves - a few<br />
Turmeric powder - a pinch<br />
Salt to taste<br />
Besan flour - 2 tbsp<br />
Mustard seed , channa dal, urad dal<br />
Hing<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidPlZPiIVJTPgoXzrvL_kSQ9n8v_V2qzfdqEs8EGvZ88xJyhfu_GA_4DQ48gR6984P8b-mTqUQ5tH9PdiT6M0DfOhs4vrC8JDalUUXm1ecfHr_U1QFMcmzHQoZFLUrrzhUADcFE_cTMWzB/s1600/DSCF0039.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidPlZPiIVJTPgoXzrvL_kSQ9n8v_V2qzfdqEs8EGvZ88xJyhfu_GA_4DQ48gR6984P8b-mTqUQ5tH9PdiT6M0DfOhs4vrC8JDalUUXm1ecfHr_U1QFMcmzHQoZFLUrrzhUADcFE_cTMWzB/s320/DSCF0039.jpg" width="320" /></a></div><br />
<b>Method:</b><br />
Heat oil in a pan. Add mustard seeds, channa dal, urad dal and hing. After it is done, add curry leaves. Along with that add onions, tomatoes, ginger garlic paste, turmeric powder and chopped ginger and garlic. Fry well till the raw smell reduces. Add besan powder, salt and fry for 5 min. Add required water and allow to boil. Boil till it thickens. Add corriander leaves and serve with dosas or chappathis. </div>Aparna Vijayhttp://www.blogger.com/profile/10865841460551477735noreply@blogger.com1tag:blogger.com,1999:blog-544854921399130961.post-43522341727787505642011-06-12T06:36:00.000-07:002011-06-12T06:36:19.527-07:00Vegetable Puffs<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span></b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Puff Pastries - 1 packet</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">All purpose flour - 1 tsp mixed with water</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">For the filling:</span></b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Mixed vegetables - 1 cup (chopped and boiled)</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Potatoes - 3 (boiled)</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Onion - 2 (chopped)</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Tomatoes - 1 (chopped) (optional)</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ginger - garlic paste - 1 tsp</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 18px;">Cumin Powder – 1/4 tsp<br />
Coriander Powder – 1/2 tsp<br />
Turmeric powder – 1/8 tsp<br />
Chaat Masala – 1/4 tsp<br />
Dry Mango Powder (Amchur) – 1/4 tsp<br />
Red Chili Powder – to taste</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 18px;">Oil - 1 tsp</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 18px;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNNhnA-UlfUuNwS8-ZLTqxdiNbLHzprMqxFJ6zVtN-xFZJhN8Q8STuC62OapTfaUWCJ4GpnAveVNn3WLwS3LovPBuUxtdPYj0-7kpaePd2yUx5-pny_zRsIiL9mqE4wZaWSruiRGvQxnJ9/s1600/IMG_6010+1.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNNhnA-UlfUuNwS8-ZLTqxdiNbLHzprMqxFJ6zVtN-xFZJhN8Q8STuC62OapTfaUWCJ4GpnAveVNn3WLwS3LovPBuUxtdPYj0-7kpaePd2yUx5-pny_zRsIiL9mqE4wZaWSruiRGvQxnJ9/s1600/IMG_6010+1.jpg" /></span></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 18px;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 18px;"><b>Method:</b></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 18px;">Remove the puff pasties sheet and follow as per the instructions given. Preheat the oven at 400 degrees F.</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 18px;">Now lets go for the stuffing. Heat oil in a pan. Add onions and saute until they turn brown. Add tomatoes and ginger garlic paste and mix well. After they are done, add all the remaining masala powders, salt and cook for 2-3 minutes. Add the mixed vegetables and mashed potatoes. Cook for 5 - 8 minutes. </span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 18px;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; line-height: 18px;">Spread the puff pastries sheet using a rolling pin. Cut into desired shape. Put 1 tsp of the filling at the center and seal them by pressing the edges using maida paste. Place the puffs in the pre-heated oven for 15-20 min or until the top becomes golden brown and crispy. Your delicious Vegetable Puffs are ready. Serve hot with tomato sauce.</span></div><div><span class="Apple-style-span" style="line-height: 18px;"><span class="Apple-style-span" style="font-family: Times, 'Times New Roman', serif;"><br />
</span></span></div><br />
</div>Aparna Vijayhttp://www.blogger.com/profile/10865841460551477735noreply@blogger.com0tag:blogger.com,1999:blog-544854921399130961.post-44608578276784978912011-06-12T06:30:00.000-07:002011-06-12T06:30:54.799-07:00Piping hot Ginger Cardamom Tea.....<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>Ingredients:</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Water - 1 cup</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Milk - 1 cup</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Ginger - 1 tsp mashed or grated</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Cardamom - 2-3</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Sugar - to taste</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Tea powder - 1 to 1 1/2 tsp</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgVER5oxs2IcMMlVf-wDNTtgaDLzQG6Wk68WEwkw75DuvmCctbQw-XOPxHRsiyZDcd2S3DJ-kZEzO3h-aHzGM3XZuYRUsOtgRqLNV_XJyqfl37KiyYx3ET6oyIPLmwqv_5ffCqNSyGQ44w/s1600/IMG_5962.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgVER5oxs2IcMMlVf-wDNTtgaDLzQG6Wk68WEwkw75DuvmCctbQw-XOPxHRsiyZDcd2S3DJ-kZEzO3h-aHzGM3XZuYRUsOtgRqLNV_XJyqfl37KiyYx3ET6oyIPLmwqv_5ffCqNSyGQ44w/s320/IMG_5962.JPG" width="320" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>Method:</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Boil water in a saucepan. Add ginger and cardamom and boil for few minutes. Add tea powder and boil for another 2 minutes. Lastly add milk and sugar and let it boil again for another few minutes, stirring in between until the colour changes and a nice aroma comes out of it. Strain and serve hot with biscuits. A perfect drink for this cold weather....Enjoy!!!</div><br />
<div><br />
</div></div>Aparna Vijayhttp://www.blogger.com/profile/10865841460551477735noreply@blogger.com0tag:blogger.com,1999:blog-544854921399130961.post-32532701763448698432011-06-12T06:27:00.000-07:002011-06-12T06:27:46.960-07:00Veg Manchow Soup<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>Ingredients:</b></div><div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Mixed Vegetables chopped - 1 cup (beans, cabbage, carrot etc)</div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Onion - 1 chopped</div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Spring onions - chopped </div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Cornflour - 3 tsp</div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Salt - as per taste</div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Vinegar - 1 tsp</div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">White pepper powder - 1 /2 tsp</div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Ajinomoto - a pinch (optional)</div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Soya sauce - 1/2 tsp</div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Tomato sauce - 2 tbsp</div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Orange colour - a pinch (optional)</div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Oil - 1 tsp</div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Water - as required</div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>Grind together:</b></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">10-15 red chillies</div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 - 2 garlic pods</div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1 - 2 tsp chopped onions</div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">a small piece of tamarind</div></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuVas_KGBoQMgq5aipgb6K3_9MSPeem5b83YVmS0-DgSdKrvAklnVLX-Tgr2ZMe5CkDULs30N70VfxJYOoB6P3SSf0_uM9IOtA2I4y8AydRqMMJL3DXlKuT_0tCGHtT5anFVAAdaIzub2s/s1600/IMG_5943.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuVas_KGBoQMgq5aipgb6K3_9MSPeem5b83YVmS0-DgSdKrvAklnVLX-Tgr2ZMe5CkDULs30N70VfxJYOoB6P3SSf0_uM9IOtA2I4y8AydRqMMJL3DXlKuT_0tCGHtT5anFVAAdaIzub2s/s1600/IMG_5943.JPG" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>To Garnish:</b></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Fried noodles (boil the noodles, drain and deep fry)</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>Method:</b></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Mix cornflour, vinegar, soya sauce, ajinomoto, tomato sauce, salt, white pepper and orange food colour in a bowl. Add little water, mix and keep it aside.</div></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOjibbHa-3WSEdgpyT7l0S-l09skDhFBuTNQ3iXnuHYQYKq6Eg7E5BXq3kPCXErybR7g-JPQVK4Th7jjf653loJbTW62EeV8vQwu-r3Xt1kaPD_RH53F8r7Evz7pWDGubYwFqhffYrzQV0/s1600/IMG_5934.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOjibbHa-3WSEdgpyT7l0S-l09skDhFBuTNQ3iXnuHYQYKq6Eg7E5BXq3kPCXErybR7g-JPQVK4Th7jjf653loJbTW62EeV8vQwu-r3Xt1kaPD_RH53F8r7Evz7pWDGubYwFqhffYrzQV0/s1600/IMG_5934.JPG" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Meanwhile, heat oil in a kadai. Add chopped onions. Fry till golden brown. Add all the vegetables except spring onion and saute for 2-3 minutes. Add a tsp (or more if you want more spicy) of the grounded chilli mixture and mix well for another 5 minutes. When aroma arises, add 2 cups of water. Allow it to boil for sometime. Add the cornflour mixture and stir till it thickens. Add the spring onions and boil for 5 minutes on low flame. </div></div><div>Garnish with fried noodles and serve hot. Yummy Veg Manchow Soup is ready.</div></div></div></div>Aparna Vijayhttp://www.blogger.com/profile/10865841460551477735noreply@blogger.com1tag:blogger.com,1999:blog-544854921399130961.post-12662595767725239742011-06-12T06:24:00.000-07:002011-06-12T06:24:11.875-07:00Ragada Patties<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>Ingredients:</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>For the patties:</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Potato - 3 (boiled)</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Mixed vegetables - 1 cup (boiled) (beans, carrot, beetroot, peas etc)</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Red chilli powder - 2 tbsp (or as per taste)</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Salt - as per taste</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Garam masala powder - 1/2 tsp</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Amchoor powder - 1 tsp</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>For the ragada:</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Dry peas - 1 cup (soaked overnight and pressure cooked)</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Onion - 3 (finely chopped)</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Tomatoes - 2 (finely chopped)</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Cumin seeds - 1/2 tsp</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Red Chilli powder - 2 tsp</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Garam masala - 1 tsp</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Pudina chutney - as required (grind pudina, corriander leaves, green chilli, tamarind and a pinch of salt)</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Salt - as required</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Ginger - garlic paste - 1 tsp</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Corriander powder - 1/2 tsp</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Oil</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>To garnish:</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Corriander leaves</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Chat masala powder</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Sev</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Chopped onions</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Tamarind chutney (soak dates, tamarind and dry grapes for 1/2 an hr. Grind along with jaggery and red chilli powder).</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguAEIWNPx2Mb00Yk5U1e5GrL8A6fCPXTbhnUUBQnmoH69k6rnP6G1N1VzptqRuhuIE9LuoOJpXE6eaXNlV-bCBrtyNhicDFGocMa17EZ5vzEQqa9ewVqParbfHurb6FdRnfKqJho4IVQN0/s1600/IMG_5799%255B1%255D.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEguAEIWNPx2Mb00Yk5U1e5GrL8A6fCPXTbhnUUBQnmoH69k6rnP6G1N1VzptqRuhuIE9LuoOJpXE6eaXNlV-bCBrtyNhicDFGocMa17EZ5vzEQqa9ewVqParbfHurb6FdRnfKqJho4IVQN0/s1600/IMG_5799%255B1%255D.JPG" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>Method:</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>Patties :</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Mash potatoes along with other vegetables. Add the remaining items and mix well. Make round patties and shallow fry them in little oil till both sides turn brown and crisp. Your patties are ready.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Now lets prepare the ragada:</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Heat little oil in a pan. Add cumin seeds, onions and tomatoes. Fry well. Add ginger - garlic paste and other masalas. Fry till the oil seperates. Add the cooked peas and required water. Allow to boil for 5 minutes. Lastly add the pudina chutney and boil for another 5 minutes. You can also add the pudina chutney for garnishing.</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYPklLkQULdV8XihlrRI_lgJv15e8vKqPGD7sqmGqRRMHy3t-PWpGJd9r9oUis2oSHIuLJ3bzfoJluR8XFEYweuZH9JSxWKnWAGb1WCYC3evu6ybwig_G8gm1-AnoS7Sa6_AXGwmqlTvKK/s1600/IMG_5802%255B1%255D.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYPklLkQULdV8XihlrRI_lgJv15e8vKqPGD7sqmGqRRMHy3t-PWpGJd9r9oUis2oSHIuLJ3bzfoJluR8XFEYweuZH9JSxWKnWAGb1WCYC3evu6ybwig_G8gm1-AnoS7Sa6_AXGwmqlTvKK/s1600/IMG_5802%255B1%255D.JPG" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>To serve:</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Place 3-4 patties in a plate. Pour the prepared ragada on the top. Sprinkle some chat masala powder, corriander leaves, chopped onions and sev. Top with a spoonful of sweet chutney if required. Yummy!! Ragada patties is ready....</div></div><br />
</div>Aparna Vijayhttp://www.blogger.com/profile/10865841460551477735noreply@blogger.com0tag:blogger.com,1999:blog-544854921399130961.post-60459336788231474502011-06-12T06:18:00.000-07:002011-06-12T06:18:21.950-07:00Mixed Vegetable Soup<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>Ingredients:</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Mixed Vegetables (beans, carrot, potato etc) - 1 cup (chopped)</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Sweet corn - 2-3 tbsp (optional)</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Green chilli - 1</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Milk - 1 cup</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Cornflour - 1 tbsp</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Salt and pepper - to taste</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Spring onions - to garnish</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4SQ5GehCppwtNW-EySQhyphenhyphenyC6ILJyAJFoxMzAUSV9UuqUEl3Vok5fiMnhQoOUcQpnHt3bG2RW2sfVQKex2Xph1Lzng2CHpSkCcsn_IVwCnMkBbBBsuedOef0oQ-ZXPtvCcxQey9jjAspnC/s1600/IMG_5781.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4SQ5GehCppwtNW-EySQhyphenhyphenyC6ILJyAJFoxMzAUSV9UuqUEl3Vok5fiMnhQoOUcQpnHt3bG2RW2sfVQKex2Xph1Lzng2CHpSkCcsn_IVwCnMkBbBBsuedOef0oQ-ZXPtvCcxQey9jjAspnC/s320/IMG_5781.JPG" width="320" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>Method:</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Boil the veggies along with a green chilli until tender. Mix cornflour in little milk and add to the boiled vegetables. Add the remaining milk and allow to boil. You can also add some butter if needed. Keep stirring till it thickens. Add required salt and pepper. Serve hot garnished with spring onions.</div><br />
<div><br />
</div></div>Aparna Vijayhttp://www.blogger.com/profile/10865841460551477735noreply@blogger.com0tag:blogger.com,1999:blog-544854921399130961.post-36140631278199424522011-06-12T06:15:00.000-07:002011-06-12T06:15:02.902-07:00Channa Sundal - A healthy and delicious snack<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>Ingredients:</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Kabul Channa - 1 cup (soaked overnight)</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Oil - 2 tsp</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Mustard seeds - 1 tsp</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Urad dal - 1 tsp</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Channa dal - 2 tsp</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Curry leaves - a few</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Red Chillies - 2</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Coconut scrap - 2-3 tablespoons</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Hing - a pinch</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Salt - to taste</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYr5wF04VLdXqtxp8rjTIbJ8DiX1okeg8fZM7s-jsIambdaK13TeVYBgzyd8i73vrMw8dOSsVB6bqwkkq3c2SoUjubhEy32jqP7rUi27lAMdRNIraSTfm9w_pIaUCgarNJhpi-Kyvux1Ji/s1600/IMG_5760.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYr5wF04VLdXqtxp8rjTIbJ8DiX1okeg8fZM7s-jsIambdaK13TeVYBgzyd8i73vrMw8dOSsVB6bqwkkq3c2SoUjubhEy32jqP7rUi27lAMdRNIraSTfm9w_pIaUCgarNJhpi-Kyvux1Ji/s1600/IMG_5760.JPG" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>Method:</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Pressure cook the soaked channa until soft. Heat oil in a kadai. Add mustard seeds and when it crackles, add urad dal, channa dal and curry leaves. Add a pinch of hing. Fry till the dal becomes golden brown. Add coconut and fry well. Now add the cooked channa and fry for a minute. Add required salt. Stir for another 2- 3 minutes on medium flame. Your sundal is ready.</div><br />
</div>Aparna Vijayhttp://www.blogger.com/profile/10865841460551477735noreply@blogger.com0tag:blogger.com,1999:blog-544854921399130961.post-75874697987371917892011-06-12T05:43:00.000-07:002011-06-12T05:43:24.897-07:00My first Blogversary with a sweet - Ashoka<div dir="ltr" style="text-align: left;" trbidi="on">Today is my first Blogversary. How time flies!! Last year on this date I started blogging just for time pass and now blogging has become a part of my daily routine. Preparing varieties of dishes, clicking snaps of the prepared dish, making new blogger friends, visiting other's lovely blogs......Its was just amazing..<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLtcZXWPA9E5JS_R8yn51Ylgvme1VHweVfszMz8-Z7XnAmCvPrmh2JtPV0Zhm-Dg1FpqoCtruBaV_7CBfpoJhSPp1UTPFD5iLgVG-jyImplWCtBA_h5_exVsnmUbaUxjcMnr3AZaSi7grP/s1600/blogoversary.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLtcZXWPA9E5JS_R8yn51Ylgvme1VHweVfszMz8-Z7XnAmCvPrmh2JtPV0Zhm-Dg1FpqoCtruBaV_7CBfpoJhSPp1UTPFD5iLgVG-jyImplWCtBA_h5_exVsnmUbaUxjcMnr3AZaSi7grP/s1600/blogoversary.jpg" /></a></div><br />
<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Here are few people whom I want to thank wholeheartedly. First of all my dear husband. Without his encouragement and support, I would not have come upto this level. Secondly, one of my friend who inspired me to start a food blog. Next my family and the most important - Friends. Without you all, my blog would have been a question mark. Thank you very much for all your support and love. Without you, my blog would not be this significant to me!! All I need is your support and encouragement. I need your company throughout my blogging journey.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Today there is one more special event. My Dad's Birthday!! Luckily I am with him on this special day. So to celebrate both the occasions, I prepared a sweet - Ashoka. This is the first time I prepared it and the taste was simply awesome. Here is the recipe of Ashoka which I prepared.</div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>Ingredients:</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Moong dal - 1 cup</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Milk - 2 cups</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Water - 1 cup</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Sugar - 2 cups</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Ghee - 1 cup</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Orange food colour - a pinch</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Cardamom powder - 1/2 tsp</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Wheat flour - 2-3 tbsp</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Fried Cashews - a few</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhndo6Yjex9HXsO5u2U67zOKhscPErO3pziPJc4ADK9zBuwv5YXyPeAVmwXFNdP8JuZ3tciw3wM5ouUNLr37thG84tJzgcTStG1cuSWJZQUuT_l2F60WyAXYAqsoAOXTwVFDfnMC1pLl-Nk/s1600/Picture+119.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhndo6Yjex9HXsO5u2U67zOKhscPErO3pziPJc4ADK9zBuwv5YXyPeAVmwXFNdP8JuZ3tciw3wM5ouUNLr37thG84tJzgcTStG1cuSWJZQUuT_l2F60WyAXYAqsoAOXTwVFDfnMC1pLl-Nk/s1600/Picture+119.jpg" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>Method:</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Dry roast the moong dal for few minutes till a nice flavor comes out of that. Pressure cook the moong dal along with milk. If needed, you can add little water also. After it is well cooked, mash it properly till it becomes like a paste. Mix food color and cardamom powder along with water and keep it aside. In a pan, heat ghee. Add the wheat flour and fry till a nice aroma comes out. Add sugar, cooked dal and the kesari mix. Mix well. Add ghee little by little and keep stirring till the Halwa leaves the sides of the pan. Add the fried cashews and the remaining ghee. Serve hot.</div><div><br />
</div><br />
</div>Aparna Vijayhttp://www.blogger.com/profile/10865841460551477735noreply@blogger.com0tag:blogger.com,1999:blog-544854921399130961.post-27887080022824872852011-06-12T05:39:00.000-07:002011-06-12T05:39:00.200-07:00Guest blogger!!!<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Dear friends</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">I hereby thank Nithu of <a href="http://www.nithubala.com/">Nithu's Kitchen</a> for giving me this wonderful opportunity to appear as a Guest blogger on her blog. I am a regular visitor of her blog. She has a wonderful space with lots of yummy, mouthwatering dishes. Do visit her blog for varieties of lip smacking delicacies. Here is the link. Please read and give your valuable comments.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><a href="http://www.nithubala.com/2010/08/guest-post-25-todays-guest-aparna.html">http://www.nithubala.com/2010/08/guest-post-25-todays-guest-aparna.html</a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Thank you once again Nithu.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div>Aparna Vijayhttp://www.blogger.com/profile/10865841460551477735noreply@blogger.com0tag:blogger.com,1999:blog-544854921399130961.post-87210454134336777052011-06-12T05:33:00.000-07:002011-06-12T05:33:41.569-07:00Aloo Matar Subzi<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>Ingredients:</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Potatoes - 3 (boiled, peeled and cubed)</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Green Peas - 1 cup</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Onions - 3 (chopped)</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Tomatoes - 2 (chopped)</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Ginger - garlic paste - 1 tsp</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Garam Masala powder - 1 tsp</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Kitchen King Masala - 1 tsp (optional)</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Turmeric powder - a pinch</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Corriander powder - 1/2 tsp</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Red Chilli - as per taste</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Cashewnuts - 2-3</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Cinnamon, cloves, bay leaves - each 1 piece</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Salt - as per taste</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Olive oil / Refined oil - 2 tbsp</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Coriander leaves - for garnish</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBEaG7ssfw6o29mTQ7VqpOQDc-3Bc_8hxVIj-Fg0E4B8rrcY0ZwUL5gk9VfcsxHpj6molqIQ_xKo18DdWqQx4bTAFxoDzG3SGvMCgOt8cFoqsnnDWEU5wKwzr-RqKtGmoTJseRszjIO1fs/s1600/IMG_5407.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBEaG7ssfw6o29mTQ7VqpOQDc-3Bc_8hxVIj-Fg0E4B8rrcY0ZwUL5gk9VfcsxHpj6molqIQ_xKo18DdWqQx4bTAFxoDzG3SGvMCgOt8cFoqsnnDWEU5wKwzr-RqKtGmoTJseRszjIO1fs/s1600/IMG_5407.JPG" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>Method:</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Heat oil in a pan. Add onions and tomatoes. Fry till tomatoes are cooked. Cool and grind along with cinnamon, cloves, cashews and bay leaves. Heat oil in a pan. Add the grounded paste, ginger garlic paste, garam masala, Red chilli powder, turmeric powder, corriander powder and the Kitchen King masala. Mix well. Add the green peas and required salt. Fry till the oil seperates from the masala. Check for the spices. Lastly add the cubed potatoes. Add required water and allow it to boil for another 10 min on medium flame. Garnish with corriander leaves. </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAyHQeW55DypPgjKD9t2FaJKASwI9uI2RquHbu3yUmTYrRuFbT3_J9jTEV647LYFshjBTpBijCZhLagUPlCDAIciB5_e54kzjoxBqDKogRFgD9qQ7j2RazhWVbg0uKb4fBUcFBGOsxp8Oi/s1600/IMG_5436.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAyHQeW55DypPgjKD9t2FaJKASwI9uI2RquHbu3yUmTYrRuFbT3_J9jTEV647LYFshjBTpBijCZhLagUPlCDAIciB5_e54kzjoxBqDKogRFgD9qQ7j2RazhWVbg0uKb4fBUcFBGOsxp8Oi/s1600/IMG_5436.JPG" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Serve with rotis.</div><div><br />
</div><br />
<div><br />
</div></div>Aparna Vijayhttp://www.blogger.com/profile/10865841460551477735noreply@blogger.com0tag:blogger.com,1999:blog-544854921399130961.post-39193983180091421592011-06-12T05:30:00.000-07:002011-06-12T05:30:17.498-07:00Vada Pav<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span></b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Pav buns - 2</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Mint chutney - as required</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Grind:</span></b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Pudina leaves - a bunch</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Corriander leaves - a few</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Green chillies - 3-4</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Sugar - 1/2 tsp</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Salt</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Sweet tamarind chutney - as required</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">(Soak a few dates, dry grapes, a bit of tamarind for 1/2 an hr. Grind it along with some jaggery and a bit of red chilli powder. Strain and boil for few min till the chutney thickens.)</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">For the vadas:</span></b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Stuffing ingredients:</b></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Potatoes - 2 (boiled , peeled and mashed)</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Onion - 2 (chopped)</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Green chillies - 3 (chopped)</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Turmeric powder - a pinch</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ginger - garlic paste - 1 tsp</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Corriander powder - 1/2 tsp</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Garam masala - 1/2 tsp (optional)</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Mustard seeds - 1/4 tsp</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Urad dal - 1/4 tsp</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Channa dal - 1/4 tsp</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Hing</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Salt - to taste</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Corriander leaves - a few</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Batter ingredients:</span></b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Besan - 1 cup</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Rice flour - 1/2 cup</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Red chilli powder - 1 tbsp or more if required</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Salt to taste</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Oil - to deep fry</span></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieVLOn1iZGn2Ds1fBMty8Ut5qAvmwnor4L6SBgE2umRLYe1mT3Xz390cbbnzjOjkqMIBMf8h_vm1TPIvLNU-faEAlREx0lMJRmCJNxKvJ3y9BFy84ZHVFCfyJO0AaVLxBKIN-ZdZAsilnn/s1600/IMG_5401.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieVLOn1iZGn2Ds1fBMty8Ut5qAvmwnor4L6SBgE2umRLYe1mT3Xz390cbbnzjOjkqMIBMf8h_vm1TPIvLNU-faEAlREx0lMJRmCJNxKvJ3y9BFy84ZHVFCfyJO0AaVLxBKIN-ZdZAsilnn/s1600/IMG_5401.JPG" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Method:</span></b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Mix all the ingredients of the batter with water. The batter should of thick consistency like we do for bajji. Keep it aside.</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Heat oil in a kadai. Add mustard seeds, urad dal, channa dal, hing and green chillies. Add onions, ginger garlic paste and fry till golden colour. Add the masalas and salt. Add the mashed potatoes and mix well. Lastly add corriander leaves and fry for another 5 minutes. The stuffing is ready.</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Divide the potato mix into small balls. Heat the oil for deep frying on medium flame. When the oil is hot, dip one potato ball at a time into the besan flour to coat well and then deep fry them till golden brown. Drain on paper towel to remove excess oil.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUPBgdo1WU5TANpcoiWoZmaHxCn2tKGmcEnaGSZrUAjP4zP2Q6eEzDPr17trlpOVLXeFY9-7-07e49aTnqWcrTypv7fFQywwu4pGEOznFiiiO0dbuRBA-YqWJ7pW7IOT-20THC69Qr87Rh/s1600/IMG_5400.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUPBgdo1WU5TANpcoiWoZmaHxCn2tKGmcEnaGSZrUAjP4zP2Q6eEzDPr17trlpOVLXeFY9-7-07e49aTnqWcrTypv7fFQywwu4pGEOznFiiiO0dbuRBA-YqWJ7pW7IOT-20THC69Qr87Rh/s1600/IMG_5400.JPG" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Arranging the Vada pav:</span></b></div><div style="text-align: left;"><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Slit the pav buns in the middle. Slightly roast them. Spread some green chutney and sweet chutney to the pav as desired. Place a vada in the middle. Close them by slightly pressing it. Serve immediately when the vadas are hot. </span></div></div><div style="text-align: left;"></div><br />
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</span></div></div>Aparna Vijayhttp://www.blogger.com/profile/10865841460551477735noreply@blogger.com0tag:blogger.com,1999:blog-544854921399130961.post-73192479893032908922011-06-12T05:26:00.000-07:002011-06-12T05:26:17.489-07:00Aadi 18 Perukku<div dir="ltr" style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Aadi 18 Perukku</b>, as the name indicates, is a festival observed on 18th day in Tamil month Aadi. It is also known as <b>Pathinettam Perukku.</b> This year, the festival falls on August 3rd ie today. On this auspicious day, we prepare variety rice and offer to God. Here are the items which I prepared today...which is very easy to prepare and ofcourse tasty...</span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAGwXl8fXFTuXB3iitxhyphenhyphenyHAfJ3UBm4SVgXU-0mbPWgXMORK8KijmfIxgL1m_pkhzbHG7aXatVq5gKK2tlFi2LAyYRDE10Ox6PQ-w1yGEPOzZsuSl7em9kbU78UEnHKGUb49vh7KiUHhtR/s1600/IMG_5391.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAGwXl8fXFTuXB3iitxhyphenhyphenyHAfJ3UBm4SVgXU-0mbPWgXMORK8KijmfIxgL1m_pkhzbHG7aXatVq5gKK2tlFi2LAyYRDE10Ox6PQ-w1yGEPOzZsuSl7em9kbU78UEnHKGUb49vh7KiUHhtR/s1600/IMG_5391.JPG" /></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Now goes the recipe for each item:</span><br />
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<div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Lemon rice :</span></b></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span></b></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Cooked Rice - 1 cup</span></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Mustard seeds - 1/2 tsp</span></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Urad dal - 1/2 tsp</span></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Channa dal - 1/2 tsp</span></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Curry leaves - a few</span></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Red chilli - 1</span></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Turmeric powder - 1/4 tsp</span></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Hing - a pinch</span></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Salt to taste</span></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Lemon juice - 1 tbsp or as required</span></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Oil</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYQut9pJpbhMbvnEGGOzubmv4UMWCAX4z2R1uf-qWDAOS2gmkeMtnsOV6iqLIYvS0W1HBQsssWsyZcCg-iwbTiSQNVE8H6R0xWA2n6l76LJtmS3cU-gmGPKWVfaoHhkYtRrs5UXqzl1QSf/s1600/lemon+rice.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYQut9pJpbhMbvnEGGOzubmv4UMWCAX4z2R1uf-qWDAOS2gmkeMtnsOV6iqLIYvS0W1HBQsssWsyZcCg-iwbTiSQNVE8H6R0xWA2n6l76LJtmS3cU-gmGPKWVfaoHhkYtRrs5UXqzl1QSf/s1600/lemon+rice.JPG" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Method:</span></b></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Spread the cooked rice in a plate. Add little Gingelly oil so that the rice does not stick to each other. Heat oil in a Kadai. Add mustard seeds, channa dal, urad dal, curry leaves, hing and red chilli. Fry well. Add turmeric powder and salt. Mix well. Transfer the mixture immediately to the rice. Mix well. Lastly add lemon juice and mix again. </span></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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</b></span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Coconut rice:</span></b></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients:</b></span></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Cooked Rice - 1 cup</span></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Mustard seeds - 1/2 tsp</span></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Urad dal - 1/2 tsp</span></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Channa dal - 1/2 tsp</span></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Curry leaves - a few</span></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Red chilli - 1</span></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Coconut - a handful</span></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Hing - a pinch</span></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Salt to taste</span></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Oil</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglRi-uVrLpsr20WsXb7HCLbjEE2sfzUJTEeQc-VqQyyw-T_hOTGZG0RFkvIubTjsrRacW3Mjl3f1PcFCwqxKg2INBaxjX-jezoxMv1dH3dlVCthYputjCo07e_IaZAtGUNmklkDKAK8TDY/s1600/coconut+rice.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglRi-uVrLpsr20WsXb7HCLbjEE2sfzUJTEeQc-VqQyyw-T_hOTGZG0RFkvIubTjsrRacW3Mjl3f1PcFCwqxKg2INBaxjX-jezoxMv1dH3dlVCthYputjCo07e_IaZAtGUNmklkDKAK8TDY/s1600/coconut+rice.JPG" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Method:</span></b></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Spread the cooked rice in a plate. Add little Gingelly oil so that the rice does not stick to each other. Heat oil in a Kadai. Add mustard seeds, channa dal, urad dal, curry leaves, hing and red chilli. Fry well. Add the coconut and fry till it becomes brown in colour. Add required salt and mix it with rice. </span></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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</span></b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Tamarind rice / Puliodarai:</span></b></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span></b></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Puliodarai paste [I havnt tried preparing the Gojju so got readymade :-)]</span></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Cooked Rice - 1 cup</span></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Mustard seeds - 1/2 tsp</span></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Urad dal - 1/2 tsp</span></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Channa dal - 1/2 tsp</span></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Curry leaves - a few</span></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Red chilli - 1 (if needed)</span></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Hing - a pinch</span></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Salt to taste</span></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Oil</span></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGl8ivaZ5fJBGaKxOHs5WK0xZ5N5GNi1BtMRjWU1L99pvhPPer2jNLUzHaPbbDHYYm4UjuO71Ue3RX5lTMZYH67BrR1_C-TRhiXNed0ED2Zo7TXbajlaEug1DCNg9JGDGk5XR4vtvOAxNV/s1600/puliyodarai.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGl8ivaZ5fJBGaKxOHs5WK0xZ5N5GNi1BtMRjWU1L99pvhPPer2jNLUzHaPbbDHYYm4UjuO71Ue3RX5lTMZYH67BrR1_C-TRhiXNed0ED2Zo7TXbajlaEug1DCNg9JGDGk5XR4vtvOAxNV/s1600/puliyodarai.JPG" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Method:</span></b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Spread the cooked rice in a plate. Add little Gingelly oil so that the rice does not stick to each other. Heat oil in a Kadai. Add mustard seeds, channa dal, urad dal, curry leaves, hing and red chilli. Fry well. Add the Puliodarai paste to the seasonings. Mix well. Add salt if required. Add the rice to the above mixture and mix. </span></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Sweet pongal / Sarkarai Pongal:</span></b></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">For the recipe, click <a href="http://aparnacooks.blogspot.com/2011/06/sweet-pongal-sakkarai-pongal.html">here</a>.</span></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Avial:</span></b></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">For the recipe, click <a href="http://aparnacooks.blogspot.com/2011/06/avial-mixed-vegetables-in-coconut-gravy.html">here</a></span></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Curd rice</b>:</span></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span></b></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Cooked rice - 1 cup</span></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Thick curds - 1/2 cup</span></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Milk - 1/4 cup</span></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ginger - 1 small piece - chopped finely</span></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Green chilli - 1 - chopped finely</span></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Mustard seeds - 1/4 tsp</span></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Urad dal - 1/4 tsp</span></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Cashews - a few(optional)</span></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Salt - to taste</span></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">For garnishing:</span></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Carrots - scrapped</span></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Corriander leaves - a few</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL6lvrajV2JxtStNrHnxe3jFhzJrfFaCY0Ce-d0iyes5Y2wLqfPHpahtSbtvDj_fD7y9G3ndV9i367vsqqOO_oKv76XXda-hF303aTAQ4qJOdHR15_81owgjXsFek18xJzadgi_Q-ADtYm/s1600/curd+rice.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL6lvrajV2JxtStNrHnxe3jFhzJrfFaCY0Ce-d0iyes5Y2wLqfPHpahtSbtvDj_fD7y9G3ndV9i367vsqqOO_oKv76XXda-hF303aTAQ4qJOdHR15_81owgjXsFek18xJzadgi_Q-ADtYm/s1600/curd+rice.JPG" /></a></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Method:</span></b></div></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Heat oil in a kadai. Add mustard seeds, urad dal, ginger, green chilli and cashews. Fry well and keep it aside. Mix the rice properly with your hands. Add the curds and milk. Mix well. Add required salt. Add the prepared seasoning to the rice and mix well. Serve chilled topped with carrots and corriander leaves. Yummy!!! I love curd rice...Slurp....</span></div></div></div></div></div></div></div></div></div>Aparna Vijayhttp://www.blogger.com/profile/10865841460551477735noreply@blogger.com0