tag:blogger.com,1999:blog-28284112277788255092024-03-13T23:32:50.919-07:00Sri's KitchenSrihttp://www.blogger.com/profile/17382641016957571437noreply@blogger.comBlogger64125tag:blogger.com,1999:blog-2828411227778825509.post-39233795959458570422020-03-19T23:16:00.000-07:002020-03-19T23:50:53.302-07:00Muskmelon & Green Banana Smoothie<div dir="ltr" style="text-align: left;" trbidi="on">
While cooking is a daily chore, trying varieties is in intervals, blogging had taken a complete back-bench! Happens... But it's never late to revive and what better way than to <i>begin with a rejuvenating glass of smoothie.</i><br />
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My cousin keeps sharing these interesting smoothies from Auz and been nudging me to try it out. Smoothies can be made (rather should be) using locally available, seasonal fruits, vegetables and dry fruits. </div>
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Here I go with my first - an healthy and interesting <b>combo of Muskmelon and Green Banana.</b> </div>
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<img alt="Image result for muskmelon" height="147" src="https://images-na.ssl-images-amazon.com/images/I/618YnIYfAGL._SL1000_.jpg" width="200" /><img alt="Image result for pacha vazhaipazham" height="113" src="https://img.maalaimalar.com/Articles/2016/Aug/201608060713354262_Green-Banana-offers-various-benefits_SECVPF.gif" width="200" /></div>
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<b>Method with ingredients:</b></div>
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<ol style="text-align: left;">
<li>Peeled and de-seeded one muskmelon and diced</li>
<li>Peeled and diced one green banana (had only one at home ;) you can add two)</li>
<li>4 pieces of de-seeded Dates</li>
<li>Blend the above three to a thick mix </li>
<li>Add one tspn of honey (optional; I included as honey has medicinal values) and blend it once more</li>
<li>Topped it with Chia Seeds, Pista and Almond powder, 4 dry grapes and 4 choco chips. You can customize the toppings basis your taste </li>
</ol>
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<tr><td style="text-align: center;"><a href="https://1.bp.blogspot.com/-PQ4xfbaKyVc/XnRcA5qhUuI/AAAAAAABpYU/gMaajUeCEZk2_FYNSHhwyMa-MtaYqD6LACLcBGAsYHQ/s1600/IMG_20200320_102404-COLLAGE.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" data-original-height="1600" data-original-width="1600" height="400" src="https://1.bp.blogspot.com/-PQ4xfbaKyVc/XnRcA5qhUuI/AAAAAAABpYU/gMaajUeCEZk2_FYNSHhwyMa-MtaYqD6LACLcBGAsYHQ/s400/IMG_20200320_102404-COLLAGE.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Muskmelon with green banana smoothie</td></tr>
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Srihttp://www.blogger.com/profile/17382641016957571437noreply@blogger.com0tag:blogger.com,1999:blog-2828411227778825509.post-37185309879229861452016-11-03T00:11:00.001-07:002016-11-03T00:11:18.377-07:00Jalebi / Jhangri<div dir="ltr" style="text-align: left;" trbidi="on">
While I may not be sweet-toothed, I am surrounded by many who are and times I too feel like treating my sweet taste budz. This diwali, I chose to make <b><i>Jalebis </i></b>- <b>those yellow, thin, crispy ones</b>. And then there are those <b><i>Jangris </i></b>- <b>those orange, bit thicker, softer ones. </b><br />
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Jalebis are made using all purpose flour, will have a slight tangy taste, and the flour is fermented overnight before preparation. Jangris are made using uradh dhal and fried gram dhal flour, and is neither tangy nor fermented.<br />
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Wonder why I started with mentioning both that's because my dish was a hybrid of both named as "JalJangebis" ;)<br />
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I used Uradh Dhal and rice flour - ideally output should have been jangri. But given the shape, color and crispiness it was like jalebis -- end of it all, this hybrid sweet "jaljangebis" was also a roaring success :)<br />
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<b>Ingredients:</b><br />
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<ul style="text-align: left;">
<li>Uradh dal - 2 cups</li>
<li>Raw Rice - 1/4 cup</li>
<li>Sugar - 500 gms (as per your taste you can add or reduce this)</li>
<li>Oil - To Fry</li>
<li>Lemon yellow - 1/2 tspn food color (this will give the light yellowish orangish shade) </li>
<li>Saffron - some use this </li>
</ul>
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<b>Method</b><br />
<b><br /></b>
<b>To make the flour:</b><br />
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<ol style="text-align: left;">
<li>Soak uradh dal and raw rice for an hour. Grind both separately to a smooth batter till they become frothy. Consistency should be that of dosa flour</li>
<li>Mix them and allow it to rest for 30 mts</li>
</ol>
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<b>To make the sugar syrup:</b></div>
<div>
<ol style="text-align: left;">
<li>In a non stick pan, add sugar and 1-1.5 cups of water. Cook it on medium flame</li>
<li>Add 2 tspn of milk to remove any froth due to sugar (you can remove the froth as it floats up)</li>
<li>The sugar syrup starts condensing and should be One String. Switch off the flame.</li>
<li>Add a lemon wedge to retain the consistency of the sugar syrup and disable any crystalization later.</li>
<li>Sugar Syrup should be left on the gas to retain the heat </li>
</ol>
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<b>To make the jaljangebis / jangris:</b></div>
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<div>
<ol style="text-align: left;">
<li>In a kadai, heat oil. You can test the readiness by dropping a small ball of the batter inside. It should pop up immediately.</li>
<li>Fill the jalebi maker with the batter. Alternatively, you can use a cloth or a milk cover with a small hole on one of its corner and make them.</li>
<li>Make the desired shape... jangris and jalebis differ in shape but whichever comes easier for you go for it</li>
<li>Allow it to fry to golden brown on both sides by turning them</li>
<li>Remove from fire ensuring no excess oil and dip it directly into the sugar syrup. Ensure sugar syrup is warm to hot when you dip it</li>
<li>Allow it to stay each side for 1.5 mts and remove it to a vessel (overall 3 mts).</li>
<li>As it cools down, you can pack it in air-tight container.</li>
</ol>
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Srihttp://www.blogger.com/profile/17382641016957571437noreply@blogger.com0tag:blogger.com,1999:blog-2828411227778825509.post-21543593724882793802016-11-02T05:04:00.001-07:002016-11-02T05:05:26.255-07:00Pottukadalai / Gram Flour Muruku<div dir="ltr" style="text-align: left;" trbidi="on">
Muruku, a very popular south indian snack, is the one that comes in various shapes, flavor, tastes and sizes. One of the most easily customizable snack it is.<br />
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Typically in mixtures, we find the famous 'oma podi' variety added. But, I chose to make Gram Flour muruku but as thin as oma podi.<br />
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<b>Ingredients</b><br />
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<ul style="text-align: left;">
<li>Gram Flour / Pottukadalai maavu - 3/4 cup (made out of fresh fried gram dhal /pottukadalai)</li>
<li>Rice Flour - 1.5 cups (I used ready made rice flour)</li>
<li>Uradh dhal / muzhu uzhundu ** - 1/2 cup </li>
<li>Cumin Seeds - 1 tspn</li>
<li>Melted ghee / butter - 2 tbspn</li>
<li>Salt - to taste</li>
<li><span style="background-color: white; font-family: "georgia" , "utopia" , "palatino linotype" , "palatino" , serif; font-size: 15.4px;">Asafoetida</span>/ Hing - a pinch</li>
<li>Oil - To fry</li>
</ul>
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<b>Method:</b></div>
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<ol style="text-align: left;">
<li>In a kadai, dry fry uradh dhal to light brown color. Remove to a plate to cool</li>
<li>In the same kadai, dry fry the gram dhal till golden color. Remove to a plate to cool</li>
<li>Powder them separately and sieve them.</li>
<li>Sieve the rice flour. </li>
<li>Mix all three flours together. To this, add salt and cumin, and the melted butter / ghee/ oil. Mix it well to ensure no lumps. Use water to knead it to a dough like you make for rotis (should be neither very hard nor watery)</li>
<li>Cover it with a wet cloth and allow it to rest for 15 mts</li>
<li>In a kadai, add oil and allow it to heat up. On a medium flame make the murukus. </li>
</ol>
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<b>To make the muruku</b>, we use muruku maker or the idiyapam maker. This comes with multiple plates with different types of holes, which will decide the thickness of the muruku when squeezed. Choose the plate based on the thickness you desire. For mixture, we will make them thinner.</div>
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<b>NOTE: </b></div>
<ul style="text-align: left;">
<li><b>** </b>I used uradh dal this time but we can make this muruku without uradh dal. </li>
<li>I made mixture in two batches. For one of it, I made muruku using besan / kadalai maavu. On the second day, I made this pottukadalai version as this is more healthier. </li>
<li>Recipe courtesy are those blogs that I walk into, thanks to Google Search :) Tx to all those bloggers from whom I learn virtually. Ofcourse, I customize it to a great extent but still thanks for sharing your preparations.</li>
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Srihttp://www.blogger.com/profile/17382641016957571437noreply@blogger.com0tag:blogger.com,1999:blog-2828411227778825509.post-992757590582442362016-11-01T23:02:00.001-07:002016-11-01T23:15:19.606-07:00Kaara Boondi <div dir="ltr" style="text-align: left;" trbidi="on">
Kaara Boondi is one of those tempting snacks that you might end up munching more than intended! This diwali, I prepared this at home as an ingredient for <a href="http://foryourtastebudz.blogspot.in/2016/11/south-indian-mixture_1.html" target="_blank">South Indian Mixture</a> (Click the link for mixture recipe)<br />
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<b>Ingredients:</b><br />
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<ul style="text-align: left;">
<li>Besan / Gram Flour / Kadalai maavu : 1 cup</li>
<li>Rice Flour / Arisi maavu : 1/2 cup</li>
<li>Baking Powder : 1 tspn</li>
<li>Pepper or Red Chilli powder : 1-2 tspn</li>
<li>Salt : To taste</li>
</ul>
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<b>Note: </b>I made this as an ingredient for Mixture. This can also be a standalone snack. If so, you can add fried cashew nuts, dried grapes, curry leaves etc.</div>
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<b>Method:</b></div>
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<ol style="text-align: left;">
<li>In a bowl, mix gram and rice flour with salt, red chilli / pepper powder and baking powder. Some add asafoetida as well. (sieve the flours if needed)</li>
<li>To this mix, add 2 tbspn water and beat it well to make it a smooth dough with no lumps. Then add more water to get a pouring consistency (like dosa batter)</li>
<li>In a kadai, heat oil for frying. As it heats up, using the a ladle with holes (as shown in the image), we will make the boondis. </li>
</ol>
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<tr><td style="text-align: center;"><a href="https://2.bp.blogspot.com/-o2xEyEYLKZA/WBl_6DvWaiI/AAAAAAAAVfA/kmVRZYmAOUc5k8S6-c3dnAlYr8pQ19tawCLcB/s1600/4-252.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="200" src="https://2.bp.blogspot.com/-o2xEyEYLKZA/WBl_6DvWaiI/AAAAAAAAVfA/kmVRZYmAOUc5k8S6-c3dnAlYr8pQ19tawCLcB/s200/4-252.jpg" width="200" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Ladle with holes</b></td></tr>
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Hold the ladle with holes on top of the kadai, and add a serving spoon full of batter to it. Keep moving the ladle in a circular manner to ensure no lumps of boondis are formed. You can use the serving spoon to spread the batter on the ladle as you keep moving the ladle.<br />
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Remove the boondis as they turn golden yellow or slightly brown to a plate/vessel with tissue paper. This can be cooled and added for the mixture. If you plan to consume it as a snack, you will need to garnish it with fried cashew, dried grapes (optional), and curry leaves (fried and broken)</div>
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Srihttp://www.blogger.com/profile/17382641016957571437noreply@blogger.com0tag:blogger.com,1999:blog-2828411227778825509.post-37747005399941725142016-11-01T08:35:00.002-07:002016-11-02T05:06:10.175-07:00South Indian Mixture<div dir="ltr" style="text-align: left;" trbidi="on">
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Snacks is such an integral part of our life, ain't it? Varieties galore and each place in India comes with its own specialty dish.<br />
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This diwali was my maiden attempts at making these snacks. I began with making South Indian Mixture, <a href="http://foryourtastebudz.blogspot.in/2016/11/pottukadalai-gram-flour-muruku.html" target="_blank">Muruku</a>, <a href="http://foryourtastebudz.blogspot.in/2016/11/kaara-boondi.html" target="_blank">Boondi</a>, and Jilebi.<br />
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With my test buddies keen to be tested, I began my attempts with Mixture first. As the name indicates, this is a snack which is an apt mix of different individual snack items.<br />
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<b>Ingredients:</b><br />
<ol style="text-align: left;">
<li>Kaara Boondi - made separately - 1-1.5 cups</li>
<li>Crushed Omapodi / muruku - made separately - 1-2 cups (broken)</li>
<li>Peanuts - 1/4 cup</li>
<li>Fried Gram Dhal - 1/4 cup</li>
<li>Rice Flakes / Poha - 1/4 cup</li>
<li>Cashew Nuts - 10</li>
<li>Dried Grapes - 10</li>
<li>Curry Leaves - handful</li>
<li>Red Chilli Powder - 1 tspn</li>
<li>Salt - to taste (I added 1/4-1/2 tspn only)</li>
<li>Hing - 1/4 tspn </li>
<li>Oil - To fry</li>
<li>Ghee - 1 tbspn (for flavor, optional)</li>
</ol>
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<b>Method:</b></div>
<div>
<ol style="text-align: left;">
<li>Make Kara Boondi and Oma podi / Muruku separately. Recipes for those are shared as separate posts.</li>
<li>In a deep pan, add oil to deep-fry ingredients. As it heats up, begin with frying peanuts, fried gram dhal and rice flakes separately. Fry them till they become golden brown (peanuts will crack). Ensure none of it are over-fried / burned</li>
<li>Following these three, fry cashwe and dried grapes</li>
<li>Finally, add the curry leaves </li>
<li>In a large vessel, add salt, chilli powder, and hing. To this, add all other fried ingredients</li>
<li>Close with a lid and mix them by tossing</li>
<li>Allow it to cool and store it in an air-tight container</li>
</ol>
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<b>Note</b></div>
<ol style="text-align: left;">
<li>Ensure salt is very minimal as each ingredient like muruku and boondi also are salted</li>
<li>In addition to the above-mentioned ingredients, you can choose to add any other snacks such as maida/wheat biscuits, kara sev, thattai, fried channa dal etc</li>
</ol>
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Srihttp://www.blogger.com/profile/17382641016957571437noreply@blogger.com0tag:blogger.com,1999:blog-2828411227778825509.post-81551427523255272412016-10-12T07:51:00.002-07:002016-10-12T07:54:12.001-07:00Rava kesari (Semolina Sweet)<div dir="ltr" style="text-align: left;" trbidi="on">
While all known to me will vouch for my preference for spicy food (spice-toothed ;), times I do feel like having something sweet. O ya, not to forget all those sweet-toothed lovelies around me!<br />
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So, after a real long time, I started my experimentation with making a very simple sweet dish "Semolina / Rava Kesari".</div>
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<b>Ingredients</b></div>
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<ul style="text-align: left;">
<li>Semolina / Sooji / Rava : 2 cups</li>
<li>Sugar : 1.25 - 1.5 cups </li>
<li>Ghee : 4-5 tbs (1 cup)</li>
<li>Cashew : 10 pieces (broken)</li>
<li>Raisins : 10 pieces</li>
<li>Kesari Color (food color) : a few pinch (as dark as you prefer, this gives the orange tinge)</li>
<li>Water : 3 cups (or more as required to boil semolina)</li>
<li>Cardamom powder : 2 pieces of cardamom powdered</li>
</ul>
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<b>Method:</b></div>
</div>
<div>
<ol style="text-align: left;">
<li>Dry roast semolina / sooji in a kadai till it starts turning slightly brown. Remove to a steel plate or bowl </li>
<li>To this, add a tbspn of ghee and roast the cashew nuts and raisins till golden brown. </li>
<li>To this, add the dry roasted semolina. Add one or two tspn of ghee and roast this to golden brown</li>
<li>In parallel to steps 2 and 3, bring the water to boil in a separate container. To this, add the Kesari color powder. </li>
<li>Add the hot water slowly to the semolina mix with continuous stirring to ensure no lumps are formed. Semolina should dissolve smoothly in the water and form a juicy mix</li>
<li>To this, add sugar and stir it well. </li>
<li>Close the kadai and allow it to cook in a low flame (we could also switch off the fire and cook it for a few minutes. Then, light the stove and cook it on low flame)</li>
<li>Cook till semolina is well cooked and starts leaving the sides of the kadai </li>
<li>Add cardamom powder, and top it with some ghee</li>
<li>Remove from fire and serve hot</li>
</ol>
<div>
<b>Note</b>: From my attempt, I realized a few things to improvise:</div>
</div>
<div>
<ul style="text-align: left;">
<li style="text-align: left;">Can use a little more water to make the kesari a bit juicy than dry</li>
<li style="text-align: left;">Can powder the roasted semolina to give it a better texture</li>
<li style="text-align: left;">Add more sugar if you are sweet-toothed</li>
<li style="text-align: left;">Add more color to have a good orange tinge</li>
</ul>
<div>
<i><b>Try having some hot kesari with a scoop of vanilla ice cream. It tastes yummmm :)</b></i></div>
</div>
</div>
Srihttp://www.blogger.com/profile/17382641016957571437noreply@blogger.com0tag:blogger.com,1999:blog-2828411227778825509.post-82308382381591475922016-09-26T08:20:00.000-07:002016-09-26T08:20:34.572-07:00Vegetable Stuffed Pooris<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Georgia, Times New Roman, serif;">Times left-over food clicks some idea and the most frequent one is to make some stuffed pooris, paranthas, dosas, idly. Till date never tried <b>stuffed pooris</b>, so thought of making some to begin our Sunday. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">While you can plan any stuffing for pooris (most used is potato), the left over vegetable stuffing made for paneer is what I used to make these pooris :)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://4.bp.blogspot.com/-P2EepY0iYdg/V-k4IyodAsI/AAAAAAAAUO0/5QEZTtn0C1kuscHAuvf8qsS8mi4DmzrIwCLcB/s1600/IMG_20160925_101128917.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="308" src="https://4.bp.blogspot.com/-P2EepY0iYdg/V-k4IyodAsI/AAAAAAAAUO0/5QEZTtn0C1kuscHAuvf8qsS8mi4DmzrIwCLcB/s320/IMG_20160925_101128917.jpg" width="320" /></span></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">The ingredients and method below is same as that for preparing <a href="http://foryourtastebudz.blogspot.in/2016/09/veg-stuffed-paneer-cottage-cheese.html" target="_blank">Vegetable Stuffed Paneer</a> . You can tweak it by replacing vegetables with only potatoes or add more vegetables including fresh / frozen peas.</span><br />
<b><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></b>
<b><span style="font-family: Georgia, Times New Roman, serif;">Ingredients:</span></b><br />
<ul style="background-color: white; color: #3e3e3e; font-size: 14.85px; line-height: 1.4; list-style-image: initial; list-style-position: initial; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">Cumin Seeds : 1/2 tspn</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">Ginger Garlic Paste : 1 tbspn</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">Green Chillies :1-2 finely chopped (instead you can add more of red chili powder)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">Onion : 1 big finely chopped</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">Capsicum : 1 small finely chopped</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">Potato : 1 medium boiled and mashed</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">Butter / oil : 1 tbspn</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">Turmeric Powder : 1 tspn</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">Red Chili Powder : 1/2 - 1 tspn</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">Salt : To taste</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">Cashew : 4 finely chopped and fried</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">Garam / Curry Masala : 1 tbspn</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">Coriander Leaves</span></li>
</ul>
<div>
<span style="color: #3e3e3e; font-family: Georgia, Times New Roman, serif;"><span style="font-size: 14.85px;"><b>Method</b>:</span></span></div>
<div>
<b><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></b></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><b>To make the vegetable stuffing:</b></span><ol style="background-color: white; color: #3e3e3e; font-size: 14.85px; text-align: left;">
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">In a kadai, add butter / oil. As it heats up, add jeera and allow it to splutter.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">Add ginger garlic paste and saute till it cooks</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">Add green chili and saute it for a second</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">Add onion and saute till they turn pink (translucent)</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">Add capsicum and saute</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">As they cook, add turmeric powder, chili powder, garam masala and salt </span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">Then add mashed potato and coriander leaves</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: Georgia, Times New Roman, serif;">To this mix, add the fried cashew nuts and remove from fire</span></li>
</ol>
<b style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;">To make the dough for pooris:</span></b></div>
<div>
<ol style="text-align: left;">
<li><span style="font-family: Georgia, Times New Roman, serif;">In a mixer, blend the vegetable mix to ensure there are no lumps such as fried cashews </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">In a vessel, take enough wheat flour and add this mix. </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Knead well using warm water and a spoon of oil / ghee</span></li>
</ol>
<div>
<b style="background-color: white;"><span style="font-family: Georgia, Times New Roman, serif;">To make the pooris:</span></b></div>
</div>
<div>
<ol style="text-align: left;">
<li><span style="font-family: Georgia, Times New Roman, serif;">In a kadai, pour enough oil to deep fry the pooris. Allow it to heat </span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Prepare small round pooris (size per your preference) and deep fry. </span></li>
</ol>
<div>
<b><span style="font-family: Georgia, Times New Roman, serif;">To serve as a side dish / gravy : Tomato Mutter Gravy: </span></b></div>
</div>
<div>
<b><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></b></div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients</b>:</span></div>
<div>
<ul style="text-align: left;">
<li><span style="font-family: Georgia, Times New Roman, serif;">Onion :1 medium finely chopped</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Tomato : 1 medium finely chopped</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Garlic : 4 pods chopped</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Ginger : 1/2 inch chopped</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Green Chilli : 2 finely chopped</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Peas / Mutter : 1 cup (soaked in warm water)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Coriander Powder: 1 tbspn</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Turmeric Powder : 1/2 tspn</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Red Chili Powder: 1/2 - 1 tbspn (as spicy as you need)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Salt : To taste</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Coriander Leaves</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Kasoori Methi (dried feengreek leaves)</span></li>
</ul>
</div>
<div>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Method</b>:</span></div>
<div>
<ol style="text-align: left;">
<li><span style="font-family: Georgia, Times New Roman, serif;">In a kadai, add 1 tbspn oil. As it heats up, add a spoon of jeera. As it splutters, add ginger, garlic, onion and saute them till golden</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Add the peas followed by tomatoes and saute it for 2 mts</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">To this add all spices and salt as per taste</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Add some water and cook it covered (If you want it tangy, you can add a tbspn of curd)</span></li>
<li><span style="font-family: Georgia, Times New Roman, serif;">Garnish with fresh coriander leaves and kasoori methi</span></li>
</ol>
<div>
<span style="font-family: Georgia, Times New Roman, serif;">Goes well with hot pooris, rotis, paranthas, dosas and idlis.</span></div>
</div>
</div>
Srihttp://www.blogger.com/profile/17382641016957571437noreply@blogger.com0tag:blogger.com,1999:blog-2828411227778825509.post-2170391103699526972016-09-26T07:54:00.002-07:002016-09-26T08:21:06.992-07:00Veg Stuffed Paneer / Cottage Cheese<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Paneer (Cottage Cheese) is so flexi that you can make variety of dishes using it. Wanted to try my hand in making some stuffed paneer... after a quick look around (thanks to 'n' number of cookery blogs, sites, videos), I zeroed in on making a <b>Vegetable Stuffed Paneer</b> starter dish.</span><br />
<span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://1.bp.blogspot.com/-ltCcnNlE5p4/V-kyUeC6MUI/AAAAAAAAUOk/hEnqpuLYXTERBFfl_rpXeqCWq8cwB3IrQCLcB/s1600/IMG_20160924_205508421.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><img border="0" height="180" src="https://1.bp.blogspot.com/-ltCcnNlE5p4/V-kyUeC6MUI/AAAAAAAAUOk/hEnqpuLYXTERBFfl_rpXeqCWq8cwB3IrQCLcB/s320/IMG_20160924_205508421.jpg" width="320" /></span></a></div>
<b><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Ingredients:</span></b><br />
<br />
<ul style="text-align: left;">
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Cottage Cheese / Paneer : 150-200 gms </span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Cumin Seeds : 1/2 tspn</span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Ginger Garlic Paste : 1 tbspn</span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Green Chillies :1-2 finely chopped (instead you can add more of red chili powder)</span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Onion : 1 big finely chopped</span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Capsicum : 1 small finely chopped</span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Potato : 1 medium boiled and mashed</span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Butter / oil : 1 tbspn</span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Turmeric Powder : 1 tspn</span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Red Chili Powder : 1/2 - 1 tspn</span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Salt : To taste</span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Cashew : 4 finely chopped and fried</span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Garam / Curry Masala : 1 tbspn</span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Coriander Leaves</span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Corn Flour : 2 tbspn</span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Breadcrumbs : to coat</span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Oil : to shallow fry</span></li>
</ul>
<b><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Method:</span></b><br />
<ol style="text-align: left;">
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Cut the cottage cheese into thin block of squares (like Cheese Sheet). Sprinkle each sheet with some salt and pepper, and allow it to marinate </span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">In a kadai, add butter / oil. As it heats up, add jeera and allow it to splutter.</span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Add ginger garlic paste and saute till it cooks</span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Add green chili and saute it for a second</span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Add onion and saute till they turn pink (translucent)</span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Add capsicum and saute</span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">As they cook, add turmeric powder, chili powder, garam masala and salt </span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Then add mashed potato and coriander leaves</span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">To this mix, add the fried cashew nuts and remove from fire</span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Make a mix of corn flour with water. Have a plate with breadcrumbs to coat</span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Now, take one sheet of paneer and place the vegetable stuff prepared and cover it with another sheet. </span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Cut this bigger sandwiched cheese sheets into triangles or halves</span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;">Dip each square / triangle into corn mix followed by breadcrumbs. Repeat this process twice to give a thicker coat</span></li>
<li><span style="font-family: "helvetica neue" , "arial" , "helvetica" , sans-serif;"><b>Shallow </b>Fry each piece and serve hot with green chutney, or any other preferred sauce</span></li>
</ol>
<div>
<span style="font-family: helvetica neue, arial, helvetica, sans-serif;">You can use your choice of vegetables for this stuffing including carrot, beans, etc.</span></div>
</div>
Srihttp://www.blogger.com/profile/17382641016957571437noreply@blogger.com2tag:blogger.com,1999:blog-2828411227778825509.post-4888404190003976942016-09-26T07:27:00.001-07:002016-09-26T08:26:47.873-07:00Salt and Spicy Sankarapara <div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: "georgia" , "times new roman" , serif;">Everything in life can become mundane unless we break the monotony and bring in some change. It's upto us what we make of our life, including every facet of our life.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">Same is true for cooking... While the ingredients may seem finite (not really though!), it's us who can give the same ingredients a different form and taste. These thoughts have been lingering on and whenever it bangs me real hard, I end up trying something that I haven't till then.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span><span style="font-family: "georgia" , "times new roman" , serif;">This week end was a <b>mini foodie week end</b>! I cooked different stuff across breakfast, lunch, tea and dinner time.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;">It began with preparing a tea-time snack, <b>salt and spicy</b> "<b>Sankarapara</b>", which is like a mattri. This goes well with a hot cup of tea / coffee.</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://3.bp.blogspot.com/-z2gXSv0odLo/V-ktVxvMK7I/AAAAAAAAUOU/r48kOrtbbdw5lzzBQJQafXdpfpAm8SoxQCLcB/s1600/IMG_20160924_193720974.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: "georgia" , "times new roman" , serif;"><img border="0" height="180" src="https://3.bp.blogspot.com/-z2gXSv0odLo/V-ktVxvMK7I/AAAAAAAAUOU/r48kOrtbbdw5lzzBQJQafXdpfpAm8SoxQCLcB/s320/IMG_20160924_193720974.jpg" width="320" /></span></a></div>
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Ingredients</b>:</span><br />
<br />
<ul style="text-align: left;">
<li><span style="font-family: "georgia" , "times new roman" , serif;">All purpose flour(maida) : 1/2 cup </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Semolina (Rava) : 1 tbspn</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Rice flour : 1/4 cup</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Chili Powder : 3/4 tspn</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Salt : To taste</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Sugar : 1/2 - 3/4 tspn </span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Ghee : 2 tbspn (hot)</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Water : To knead</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Oil : To fry</span></li>
</ul>
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Method</b>:</span><br />
<br />
<ol style="text-align: left;">
<li><span style="font-family: "georgia" , "times new roman" , serif;">In a bowl, mix maida, rice flour, rava, chili powder, salt, sugar. To this, add hot ghee and mix well.</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Using needed water, knead the dough (consistency like that for roti / puris)</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Leave it covered for 30 mts with a moist cloth</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Roll it into thin discs, like rotis, and cut them into shapes needed (diamond in this case)</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">In a kadai, add oil and heat it. Deep fry the cut pieces till they turn brown (Take care not to deep fry them, like it happened to me for a few pieces)</span></li>
<li><span style="font-family: "georgia" , "times new roman" , serif;">Place it in a tissue to remove excess oil. As they cool down, store them in an air-tight container</span></li>
</ol>
<div>
<span style="font-family: "georgia" , "times new roman" , serif;"><b>Note</b>:</span></div>
<div>
<ul style="text-align: left;">
<li>Use of hot ghee is to give them the crispiness</li>
<li>You can replace all purpose flour with Wheat flour </li>
<li>You can make it a sweet snack by only adding sugar or jaggery</li>
</ul>
</div>
<br />
<span style="font-family: "georgia" , "times new roman" , serif;"><br /></span>
</div>
Srihttp://www.blogger.com/profile/17382641016957571437noreply@blogger.com0tag:blogger.com,1999:blog-2828411227778825509.post-9999239838775360642016-09-22T05:17:00.001-07:002016-09-22T05:44:09.270-07:00Hand-Pound Garam Masala<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "georgia" , "times new roman" , serif;">Times we end up buying some groceries which may not be put to use much! In my case, some raw garam masala ingredients been lying around for a while now! </span><br />
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<span style="font-family: "georgia" , "times new roman" , serif;">Finally, to ensure it doesn't end in a dustbin, I decided to pound them all together and make home-made garam masala powder. And how did I achieve this?!? After real long time, I made use of the ammi kal, grandma's erstwhile mixer :) Wow, what an aroma while we grind and yes not to forget the exercise for your hands!!!</span><br />
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<b><span style="font-family: "georgia" , "times new roman" , serif;">Ingredients:</span></b><br />
<b><span style="font-family: "georgia" , "times new roman" , serif;"><br /></span></b>
<span style="font-family: "georgia" , "times new roman" , serif;">Black pepper corns</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Cloves</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Nutmeg</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Cinnamon</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Green Cardomom</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Cumin</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Saunf</span><br />
<span style="font-family: "georgia" , "times new roman" , serif;">Bay leaf</span><br />
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Srihttp://www.blogger.com/profile/17382641016957571437noreply@blogger.com0tag:blogger.com,1999:blog-2828411227778825509.post-75901126988721974912016-09-22T01:10:00.005-07:002016-09-22T02:49:44.760-07:00Palak Paneer<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "georgia" , "times new roman" , serif;">Palak Paneer is a staple Punjabi dish, given the area's richness in greens especially palak and saag; and paneer / cottage cheese is a given :)</span></div>
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<span style="font-family: "georgia" , "times new roman" , serif;">It's a very simple, subtle, rich and delicious preparation that will go well with hot rotis, paranthas, bread or some even relish it with rice. </span></div>
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<a href="https://2.bp.blogspot.com/-CTS7BdT0bYo/V-N_EsrmFWI/AAAAAAAAT_I/2Xkx49e67nUFxGsmw1ZiTc4Sjb9c3FRWACPcB/s1600/IMG_20160921_175056793.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="273" src="https://2.bp.blogspot.com/-CTS7BdT0bYo/V-N_EsrmFWI/AAAAAAAAT_I/2Xkx49e67nUFxGsmw1ZiTc4Sjb9c3FRWACPcB/s320/IMG_20160921_175056793.jpg" width="320" /></a><a href="https://2.bp.blogspot.com/-vxWyqKvprZg/V-N_Eo6HT3I/AAAAAAAAT_I/dqDFOjjgkKQj3iaCCsJDJEKWJ2MjfavRACPcB/s1600/IMG_20160921_175833384.jpg" imageanchor="1" style="background-color: transparent; clear: left; display: inline !important; float: left; margin-bottom: 1em; margin-right: 1em; text-align: center;"><b style="background-color: transparent; color: #3e3e3e; text-align: left;"><span style="font-family: "georgia" , "times new roman" , serif;">Ingredients:</span></b></a></div>
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<ul style="color: #3e3e3e; line-height: 1.4; list-style-image: initial; list-style-position: initial; margin: 0.5em 0px; padding: 0px 2.5em;">
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "georgia" , "times new roman" , serif;">Palak / Spinach : 1 small bundle</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "georgia" , "times new roman" , serif;">Paneer / Cottage Cheese : 150 gm (1 cup of cubed paneer; dice it to the size you prefer)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "georgia" , "times new roman" , serif;">Green Chilies : 4-5 (as spicy as you prefer)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "georgia" , "times new roman" , serif;">Garlic : 2-4 pods</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "georgia" , "times new roman" , serif;">Ginger : 1" piece</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "georgia" , "times new roman" , serif;">Big Onion : 2 medium</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "georgia" , "times new roman" , serif;">Tomatoes : 1 small [optional]</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "georgia" , "times new roman" , serif;">Kasuri methi : to flavor</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "georgia" , "times new roman" , serif;">Jeera / Cumin : 1/2 tsp (raw or powder, optional)</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "georgia" , "times new roman" , serif;">Lemon Juice : 1 tspn </span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "georgia" , "times new roman" , serif;">Garam Masala : 1/2 tspn</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "georgia" , "times new roman" , serif;">Salt : To Taste</span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "georgia" , "times new roman" , serif;">Butter : 1 tbspn </span></li>
<li style="border: none; margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "georgia" , "times new roman" , serif;">Fresh Cream : 1 -2 tbspn</span></li>
</ul>
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<b><span style="font-family: "georgia" , "times new roman" , serif;">Method:</span></b></div>
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<ol style="color: #3e3e3e;">
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "georgia" , "times new roman" , serif;">Clean the spinach well to remove soil (use running water) </span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "georgia" , "times new roman" , serif;">In a kadai add some water and salt. As it starts to boil, add spinach to blanch it for 2 mts</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "georgia" , "times new roman" , serif;">Strain it and immediately place in a bowl of chilled water for 1-2 mts (to retain the green color)</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "georgia" , "times new roman" , serif;">Allow it to cool and drain the water</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "georgia" , "times new roman" , serif;">Make a puree of the spinach with green chilies and set aside</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "georgia" , "times new roman" , serif;">In another mixer, make a paste of ginger, garlic, one onion and tomatoes (alternatively you can cut them into fine pieces and saute directly)</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "georgia" , "times new roman" , serif;">In a kadai, add a tablespoon of oil. To this add saboot jeera, one diced onion and saute it. As onion turns golden, add the ginger + garlic + onion + tomatoes paste and allow it to cook till the oil starts oozing out (till the raw flavor disappears)</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "georgia" , "times new roman" , serif;">Add the garam masala powder and salt</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "georgia" , "times new roman" , serif;">To this, add the spinach puree. Stir and cook for 2 mts over small-medium flame</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "georgia" , "times new roman" , serif;">To this, add some water and allow it to cook for a few more minutes with occasional stirring over small-medium flame (till the raw flavor of the spinach disappears)</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "georgia" , "times new roman" , serif;">To this, add the cubed paneer (some prefer it raw while some <b>saute it to golden</b> <b>color</b>before adding)</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "georgia" , "times new roman" , serif;">Allow the mixture to cook for 2 mts (should be semi-gravy and not dried. so add water if needed while cooking)</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "georgia" , "times new roman" , serif;">Finally, add kasoori methi and lemon juice. Stir it and remove from fire.</span></li>
<li style="margin: 0px 0px 0.25em; padding: 0px;"><span style="font-family: "georgia" , "times new roman" , serif;">Top it up with fresh cream and serve hot with rotis / naan / bread </span></li>
</ol>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: blue;">For this dish, we avoid turmeric, coriander and red chilly powder. </span><br style="color: #3e3e3e;" /><br style="color: #3e3e3e;" /><span style="color: #3e3e3e;"><i><b>It's an easy-to-cook dish as compared to many other... so, just go for it!</b></i></span></span><br />
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #3e3e3e;"><i><b><br /></b></i></span></span>
<span style="font-family: "georgia" , "times new roman" , serif;"><span style="color: #3e3e3e;"><i>As a complimentary dish, you can make some <u style="font-weight: bold;">Herbal Paneer</u><b>: </b></i></span></span><br />
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<li><i style="color: #3e3e3e; font-family: georgia, "times new roman", serif;">Sprinkle some turmeric powder, red chillie powder, salt, dried herbs and mix well. </i></li>
<li><i style="color: #3e3e3e; font-family: georgia, "times new roman", serif;">Shallow fry them to golden brown and have it hot!</i></li>
</ul>
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Srihttp://www.blogger.com/profile/17382641016957571437noreply@blogger.com0tag:blogger.com,1999:blog-2828411227778825509.post-10687414749242674972016-07-17T23:31:00.000-07:002016-07-17T23:31:19.507-07:00Fried Egg Masala<div dir="ltr" style="text-align: left;" trbidi="on">
Living amidst Egg-Lovers, its been long on my mind to try some new dish with eggs. Personally, I eat eggs rarely and only selected preparation of it.<br />
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Sunday, when I had an ardent egg lover for lunch, thought of attempting a different preparation rather than the usual boil, burji (scrambled egg), or egg curry. Ended up making a spicy fried egg masala dish, that I saw in another food blog.</div>
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<b>Ingredients:</b></div>
<div style="text-align: left;">
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<ul>
<li>Boiled Eggs : 4 (for this dish, you will be slicing an egg into two halves)</li>
<li>Onion : 1 small or medium sized, diced lengthwise</li>
<li>Jeera Powder : 1 tspn</li>
<li>Coriander Powder : 1/2 tspn (or 1)</li>
<li>Chilli Powder : 1 - 1.5 tspn (as spicy as you like)</li>
<li>Oil : 1 tbspn</li>
<li>Kasoori Methi : 1/2 tspn</li>
<li>Garam Masala : 1-2 pinch</li>
<li>Mixed herbs : 1/2 tspn</li>
<li>Curry Leaves : to taste</li>
<li>Salt : to taste</li>
</ul>
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<b>Method:</b><br />
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<ol style="text-align: left;">
<li>Boil the eggs, peel them and slice into two halves each</li>
<li>In a non stick pan (kadai), add oil. </li>
<li>As it heats up, add onion. Fry it to light golden color</li>
<li>To this add all spices and salt</li>
<li>On a side of the pan, pour a spoon of oil and slightly fry the eggs both sides. They should turn light golden (you can also fry it separately and keep it ready)</li>
<li>Then mix the masalas with the egg. add kasoori methi and dried herbs, and allow it to cook for a minute</li>
<li>Remove from fire and serve it as Starters, Side Dish for Roti or with Rice</li>
</ol>
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Srihttp://www.blogger.com/profile/17382641016957571437noreply@blogger.com0tag:blogger.com,1999:blog-2828411227778825509.post-4865815398704749472016-06-30T23:35:00.000-07:002016-06-30T23:35:30.137-07:00Lemon Pickle : First Attempt<div dir="ltr" style="text-align: left;" trbidi="on">
Give me pickle any day, any time (spicy one!)... just love it! But natural that one of my major attempts in my kitchen is to make home made pickle. No more pickle from the market for very many obvious reasons.<br />
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Pickle is such a flexi stuff that you can end up making one from most of the vegetable / non-veg : most favored one is Lemon. Pickle varieties can also be based on type of preparation : Dried, Juicy, Instant, etc...<br />
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As a first attempt, I made a juicy spicy lemon pickle. Easy to make and maintain as well, as compared to something like 'vadu manga' or 'avakai' (mango based pickles)<br />
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<b>Ingredients:</b><br />
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Lemon - I tried this batch with 10 lemons<br />
Green Chilies - (Optional) - Approx 10 cut into small pieces<br />
Red Chile powder or Pickle Powder - Use Qty as spicy as you need. Roughly 10 red chilies dried and powdered<br />
Turmeric Powder - 1 tsp<br />
Salt - To taste<br />
Hing - 1/2 tsp<br />
Sesame Oil (Til) - 1/4 cup or so (this pickle doesn't need too much of oil)<br />
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<b>Method:</b><br />
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<ol style="text-align: left;">
<li>Wash the lemons and dry them with a towel</li>
<li>Cut them into dices (a big lemon can be cut into 4 halves) and deseed them</li>
<li>Place these in a clean bottle (ensure it has no water and dried)</li>
<li>To this add turmeric powder and salt</li>
</ol>
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I let the above-mix soak for 3-4 days with daily stirring. To stir, use a dried ladle.</div>
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<ol style="text-align: left;">
<li>End of Day 3 or 4, you can see the texture change and the lime juice will be seen. </li>
<li>To this, add the cut green chilies. </li>
<li>Allow it to soak for another day or two (I did to allow the chili soak in well with the lemon juice)</li>
</ol>
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After Day 5-6, the lemon and chilies are well soaked and the skin of lemon would have changed color.</div>
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<ol style="text-align: left;">
<li>Now, add the chili powder or pickle powder and hing</li>
<li>Taste for salt, if needed add a bit more</li>
<li>In a kadai, add oil. If you like it, add some mustard seeds. As they crackle, remove from fire</li>
<li>Add this to the pickle mix and stir it well with the ladle. (If the bottle is with small mouth, you can move the entire mix to a broad vessel, mix well and then bottle it again)</li>
<li>Allow this mix to soak for another 4-5 days at least. </li>
</ol>
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Change of texture is the best indication of readiness of the pickle. First attempt was well received :)</div>
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<b><span style="color: blue;">Next in the making : Vadu Manga... can't wait :)</span></b></div>
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Srihttp://www.blogger.com/profile/17382641016957571437noreply@blogger.com0tag:blogger.com,1999:blog-2828411227778825509.post-33307933593404409172015-05-27T05:07:00.000-07:002015-05-27T05:07:45.619-07:00Paneer Tikka Masala <div dir="ltr" style="text-align: left;" trbidi="on">
Heat beats heat or so it seems... With many visiting and week end meet ups, I've been chilling myself in the hot kitchen ;) Now, time to catch up with my blog. Yesterday's preparation in my kitchen : Paneer Tikka Masala, Dhal Makhani, Peas pulao, and rotis with some yumm ice creams.<br />
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Paneer (Cottage Cheese / Cheese) is a regular when we plan for a vegetarian platter (exceptions overruled;). Recent times I tried Paneer Butter Masala and Paneer Tikka Masala. Quick to cook, adaptable to tastes, paneer can be given any tasty shape you want to. Here you go with Tikka Masala.<br />
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<b>Ingredients:</b><br />
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<ul style="text-align: left;">
<li>Paneer : 200-250 gm</li>
<li>Ginger Garlic Paste: 2 tspn</li>
<li>Green Capsicum: 1 medium</li>
<li>Big Onion: 2 small or 1 medium</li>
<li>Tomato: 1 medium </li>
<li>Green Chillie: 1-2 (as spicy as you like)</li>
<li>Curd : 2 tbsp (as tangy as you like)</li>
<li>Oil: 4-5 tbsp</li>
<li>Cumin seeds: 1 tspn</li>
<li>Turmeric powder: 1 tspn</li>
<li>Coriander powder: 1-1.5 tspn</li>
<li>Chillie powder: 2 tspn (as spicy as you like). I added 0.5 tspn of Kashmiri Chilli powder </li>
<li>Pepper powder: 1 tspn</li>
<li>Soya Sauce: 1 tspn</li>
<li>Garam Masala: 1/2 tspn </li>
<li>Kasoori Methi: 1-2 pinch</li>
<li>Salt: To Taste</li>
<li>Coriander Leaves: For Garnishing</li>
</ul>
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<ul style="text-align: left;"></ul>
<b>Method:</b><br />
<b><br /></b>
<b>Steps to marinate paneer:</b><br />
<ul style="text-align: left;">
<li>Cut paneer into cubes or rectangles</li>
<li>In a bowl, add a tspn of ginger garlic paste. To this add, 1 tspn of Chili powder, 1 tspn of pepper, 1 tspn of coriander powder, 2 tbspn of curd (or as tangy as you like), salt. Mix and allow it to rest in the fridge for 1 hour</li>
</ul>
<div>
<b>Steps to make paneer tikka masala:</b></div>
<div>
<ul style="text-align: left;">
<li>In a small kadai or tawa, add 1-2 tspn of oil. As it heats up, place the paneer cubes and roast them to deep red / brown both sides. I did it in small batches</li>
<li>In a kadai, add 1-2 tspn of oil. As it heats up, add cumin seeds. As they splutter, add onion along with the remaining ginger-garlic paste. Sprinkle a little of salt and allow the onion to cook till red.</li>
<li>To this add the sliced green capsicum and saute it.</li>
<li>Grind tomatoes with chillie to a smooth paste and add the same to the onion/capsicum mix. Add a bit of water, and allow it to cook for a few seconds with covered lid.</li>
<li>To the above mix, add the powders: turmeric, coriander, chillie (including kashmiri chillie), garam masala, salt (per taste) and add some more water. Allow it to cook for a minute or two.</li>
<li>Then add the fried paneer cubes to it. Saute it well. I added a tspn of soya sauce to it.</li>
<li>Garnish with kasoori methi and coriander. Stir and remove from fire.</li>
</ul>
<div>
Serve it hot with hot rotis / chappatis / paranthas or just as a starter. <div class="separator" style="clear: both; text-align: center;">
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</div>
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</div>
Srihttp://www.blogger.com/profile/17382641016957571437noreply@blogger.com1tag:blogger.com,1999:blog-2828411227778825509.post-16961464443772720322015-01-13T05:28:00.001-08:002015-01-13T05:28:09.662-08:00Vada Pav : Indian Veg Burger<div dir="ltr" style="text-align: left;" trbidi="on">
Vada Pav originated in the state of Maharashtra, India, but now is a staple food for many across... A simple yet most tasty dish that can be cooked in a few minutes. For many it serves as the breakfast, lunch and dinner along with a hot cup of tea!<br />
<br />
It is almost similar to a burger, just that this is made out of simple and easily available pav (buns, small breads) with a Vada (potato based stuffing) in between along with some spicy and tangy green chutney accompanied by some green chili and spicy garlic chutney / powder.<br />
<br />
After tasting at a few places, I always wanted to try my hands at it. Finally, my first attempt at making Vada Pav is a reality and a complete success with my dearies :)<br />
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<b><b style="text-align: left;"><u>Ingredients:</u></b></b></div>
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<b><b style="text-align: left;"><br /></b></b></div>
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<b></b><br />
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<b><b style="text-align: left;">To prepare the Vada / Tikki:</b></b></div>
<br />
<br />
<ul style="text-align: left;">
<li>Potato<b> </b>:2 medium boiled and smashed </li>
<li>Green Chillies : 2 crushed</li>
<li>Garlic : 1 tablespoon crushed </li>
<li>Ginger : 1 tablespoon crushed</li>
<li>Mustard Seeds : 1 tspn</li>
<li>Curry Leaves : a few</li>
<li>Turmeric Powder : 1/2 tspn</li>
<li>Coriander Leaves : 2 tbspn finely chopped </li>
<li>Salt : To Taste</li>
<li>Oil : 1 tbspn</li>
<li>Asafoetida : a pinch</li>
</ul>
<div>
<b>To prepare the Flour / Batter for Vada:</b></div>
<ul style="text-align: left;">
<li>Gram Flour / Besan : 3/4 cup</li>
<li>Turmeric Powder : 1/2 tspn</li>
<li>Baking Soda : a pinch</li>
<li>Salt : to taste</li>
<li>Oil : to fry</li>
</ul>
<br />
<b>To prepare the Chutneys:</b><br />
<b><br /></b>
<b>Green Chutney:</b><br />
<br />
<ul style="text-align: left;">
<li><b>Coriander leaves : </b>a bunch (as much qty as you need)</li>
<li><b>Mint leaves : </b>a bunch (I take it in almost equal qty)</li>
<li><b>Green Chilies :</b> 4-6 (as spicy as you need it)</li>
<li><b>Sour Curd :</b> 1/2 cup (to make the chutney tangy)</li>
<li><b>Mango Powder</b> : 1 tbspn (optional; if used accordingly quantify the curd)</li>
<li><b>Salt </b>: To taste </li>
</ul>
<br />
<b>Red Coconut Garlic Chutney: </b><br />
<br />
<ul style="text-align: left;">
<li><b>Coconut :</b> 1 cup</li>
<li><b>Garlic </b>: 6-8 cloves</li>
<li><b>Red Chili Powder </b> : 1 tbspn (as spicy as you like)</li>
<li><b>Sesame Seeds (white)</b> : 1 tspn </li>
<li><b>Lemon Juice : </b>1 tbspn</li>
</ul>
<br />
<b>Method:</b><br />
<br />
<u><i><b>To make the Vadas</b>:</i></u><br />
<ul style="text-align: left;">
<li>In a bowl, mix the mashed potatoes with chilies, ginger and garlic</li>
<li>In a pan, heat the tbspn of oil and add mustard seeds. As they crackle, add curry leaves, asafoetida, and turmeric powder. Remove from fire immediately and pour it to the mashed potato mix. </li>
<li>To this, add the remaining ingredients including salt and mix. Make small round vadas and leave them aside for some time</li>
</ul>
<u><i><b>To fry</b>:</i></u><br />
<br />
<ul style="text-align: left;">
<li>In a bowl, mix the gram flour, turmeric powder, baking soda, salt and beat it to make a nice batter (consistency similar to making dosas)</li>
<li>In a kadai (deep frying pan), add oil to fry. </li>
<li>Add a spoon of this oil to the batter prepared and mix.</li>
<li>Dip the vadas in this batter, and add them to the heated oil. Fry them till golden brown and place them aside.</li>
</ul>
<div>
<b><u><i>To make the Chutneys:</i></u></b></div>
<div>
<b><br /></b></div>
<div>
<b> Green Chutney: </b>Just grind all ingredients and place it in a bowl.<br /><b><br /></b></div>
<div>
<b> Red Chutney: </b></div>
<div>
<b> </b></div>
<div>
<b> The way I prepared: </b>Slightly roast the sesame seeds, and grind all ingredients to a smooth mix. If you like, add a bit of lemon juice and mix well.</div>
<div>
<br /></div>
<div>
<b> Typical Method: </b>Roast coconut to a deep brown color. Roast the sesame seeds to light brown color. You can roast the garlic and red chili powder as well. Cool them and grind them to a mix (with very less or no water).</div>
<div>
<b><br /></b></div>
<div>
<b><u><i>To make the Vada Pav:</i></u></b></div>
<div>
<ul style="text-align: left;">
<li>I slit a pav (a bun) into two and slightly roasted them on a tava (this is optional; typically it is had raw)</li>
<li>Apply the Chutneys you have made (green, red etc), and place a Vada / Tikki in between two loaves and serve it hot with green chilies.</li>
</ul>
<div>
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<b>Note</b>: Green Chilies can also be slightly sauteed in oil and some salt and mustard seed powder can be sprinkled on it before serving. </div>
<div>
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</div>
<div>
<b>Serve it hot with the accompanying green chilies and chutneys, with a hot cup of tea or any of your favorite drink!</b></div>
</div>
Srihttp://www.blogger.com/profile/17382641016957571437noreply@blogger.com1tag:blogger.com,1999:blog-2828411227778825509.post-68712707066254577522015-01-05T06:54:00.000-08:002015-01-05T06:54:29.149-08:00Tomato Masala Gravy / Chutney<div dir="ltr" style="text-align: left;" trbidi="on">
More than the main dish, the challenge lies in making an interesting yet varied yet tasty side dish; one that gels well with the main dish in the making. Whenever we have Idlis / Dosas / Idiyappam etc, we typically run short of ideas... So, we need to keep innovating with chutneys and gravies. One such is this Tomato Kurma / Chutney (Tomao Masala Gravy).<br />
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While visiting many cookery blogs, some dishes stay with you and you want to try it out for your taste budzz... this is one such recipe, a Chettinad preparation.<br />
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<b>Ingredients</b><br />
<br />
<ul style="text-align: left;">
<li>Tomato : 5-6 medium (based on Qty required)</li>
<li>Onion : 2 medium or a handful of small onions</li>
<li>Turmeric Powder : 1/2 tspn</li>
<li>Chili Powder : 2-2.5 tspn (as spicy as you like)</li>
<li>Coriander Powder : 1-1.5 tspn</li>
<li>Salt : To Taste</li>
<li>Coconut : 1/4 cup grated </li>
<li>Green Chilies : 2 (optional)</li>
<li>Garlic :4-5 cloves</li>
<li>Ginger :1 "</li>
<li>Jeera : 1/2 tspn</li>
<li>Clove :2-3</li>
<li>Cinnamon :1"</li>
<li>Saunf (fennel) : 1/2 tspn</li>
<li>Oil : 2 tbspn (or more as rqd) - I used <b>sesame oil (nallenai)</b></li>
<li>Curry Leaves : A few</li>
</ul>
<div>
<b>Method:</b></div>
<div>
<ol>
<li>In a kadai, add a spoon of oil. Fry Cinamon, Cloves, Jeera and Saunf. Remove from fire and take it in a mixer. Just saute garlic and ginger and add it to the mixer.</li>
<li>To this add the grated coconut, green chilies (if rqd) and grind it to a smooth mix</li>
<li>Separately, grind the tomatoes and keep it aside</li>
<li>In a kadai, add remaining oil. To this add the onions and let it cook to golden brown with a pinch of salt. To this, add the ground masala and coconut mix. </li>
<li>Allow it to cook till the masala smell is absorbed</li>
<li>Add the tomato mix and cook it for a few mts.</li>
<li>To this add all powders :turmeric, coriander and chili (While adding chili powder, if you add a bit of oil and then the powder, it will give a rich color)</li>
<li>Mix it well along with salt. Add enough water and allow it to cook till oil starts oozing on the sides. You can either make it semi gravy (like Kurma) or like chutney; accordingly remove from fire. </li>
</ol>
<div>
Serve it hot with Idlis, Dosas, Idiyapam, Rice etc.</div>
</div>
<div>
<br /></div>
<div>
<b>NOTE:</b></div>
<div>
<ul style="text-align: left;">
<li><b>You can use more of green chilies and less of red chili powder to get the typical kurma color (pale green)</b></li>
<li><b>You can make this as semi gravy like kurma or as Chutney (like i did)</b></li>
<li><b>You can adjust the quantity of the masala items based on the flavor you need. I choose to keep it mild.</b></li>
</ul>
</div>
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Srihttp://www.blogger.com/profile/17382641016957571437noreply@blogger.com1tag:blogger.com,1999:blog-2828411227778825509.post-55648213858715835482014-12-15T21:01:00.003-08:002014-12-15T21:01:18.957-08:00Green Chilli Chutney<div dir="ltr" style="text-align: left;" trbidi="on">
Green Chillies, other than being spicy, are also rich source of Vitamin C (when fresh) and Vitamin A (when they dry). When used moderately, they can be health enablers.<br />
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Besides all this, I just love green chillies as they make my food spicy ;) Green chillies are a regular in Indian cooking, and for want of variety and change, I make these chutneys. With some fresh green chillies lying around, I decided to make some spicy chutney that can be had with Idlis, Dosas, Rotis, and even with rice (topped with some til-ka-thel / sesame / gingelly oil).<br />
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<b><u>Ingredients</u></b><br />
<br />
<ul style="text-align: left;">
<li>Green Chillies : 10 medium to large</li>
<li>Garlic: 4-5 cloves</li>
<li>Small Onion (Shallots): 4-5 </li>
<li>Green Mango Slices: OPTIONAL 2-4 small slices (left over after I made some pickle) </li>
<li>Tamarind : a small piece</li>
<li>Ginger: 1"</li>
<li>Mustard Seeds: 1/2 tspn</li>
<li>Sesame Oil : 2-4 tbspn</li>
<li>Salt: To taste</li>
<li>Asafoetida (hing) : a pinch</li>
</ul>
<div>
<b><u>Method</u></b></div>
<div>
<ul style="text-align: left;">
<li>In a kadai, pour some oil. To this, add the green chillies and cook them with close lids. Cook them till they start looking pale brown and don't deep fry them. Remove them to a plate</li>
<li>Then, add garlic and onion. Fry them and remove them</li>
<li>Finally add ginger, mango slices (if any) and tamarind. Leave them for a few seconds and remove</li>
</ul>
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<ul style="text-align: left;">
<li>In a mixer, first grind the chillies along with garlic and ginger along with salt. Then add the remaining fried ingredients to a smooth mix along with salt.</li>
<li>In the same kadai, add the rest of the oil and as it heats up, add the mustard seeds. As they crackle, add hing and some curry leaves. To this, add the ground mix. Cook it for about 2-3 mts and remove from fire.</li>
</ul>
<div>
Serve hot with some sesame oil for idlis, dosas, and also with rice. </div>
</div>
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Srihttp://www.blogger.com/profile/17382641016957571437noreply@blogger.com0tag:blogger.com,1999:blog-2828411227778825509.post-61891856246702029002014-12-08T07:44:00.000-08:002014-12-08T07:44:17.050-08:00Vada Curry : Dal Vada Curry <div dir="ltr" style="text-align: left;" trbidi="on">
"Vada Curry" to me somehow sounded like a non-vegetarian dish (don't ask me why?!) until I got to see and taste it just a year or two ago. This is made of our very own Masala Dal Vadas cooked in gravy, a pure vegetarian dish. Dosas and Idlis are staple breakfast dishes with varieties to it; equally interesting are the accompaniments such as the chutneys, curry etc. One such is this very famous "Vada Curry (Dal Vada Curry)".<span style="color: blue;"> </span><br />
<span style="color: blue;"><br /></span>
<span style="color: blue;">Here is my <b>first attempt</b> tested and passed with decent colors ;)</span><br />
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<br />
<b>Ingredients</b><br />
<b><br /></b>
<b><u>For making Vadas</u></b><br />
<br />
<ul style="text-align: left;">
<li>Channa Dal (Split bengal gram dal): 1/2 cup </li>
<li>Big Onion: 1 medium</li>
<li>Garlic : 6 cloves</li>
<li>Green Chillies: 2 medium</li>
<li>Ginger: 1"</li>
<li>Curry Leaves : a few</li>
<li>Coriander Leaves : a few</li>
<li>Salt : To Taste (ensure its limited as the vadas will be cooked in a gravy with salt)</li>
</ul>
<div>
<b><u>For making the Curry</u></b></div>
<div>
<ul style="text-align: left;">
<li>Big Onion : 1 medium (diced into small pieces)</li>
<li>Tomatoes: 2 small or 1 medium Diced (if u want it a bit tangy then add accordingly)</li>
<li>Turmeric powder: 1/2 tspn</li>
<li>Red Chilli powder: 1.5 tsp (alternatively, you can add 2 big Green Chillies diced)</li>
<li>Salt : To taste </li>
<li>Oil : 2 tbspn</li>
<li>Water: 1 - 2 cups</li>
</ul>
<b>DRY MASALA for the Curry (To be ground)</b><br /><ul style="text-align: left;">
<li>Cinnamon : 1 small</li>
<li>Cloves : 2</li>
<li>Fennel Seeds (Saunf): 1/2 tspn</li>
<li>Bay Leaf: 1</li>
</ul>
<div>
<b>Method</b></div>
</div>
<div>
<ol style="text-align: left;">
<li>Soak dal for 2-3 hours. If you want to make it instantly, then soak it with hot water for 1 hour at least</li>
<li>In a mixer, first add the chillies, garlic and ginger. Grind it first and then add the dal, and rest of the ingredients mentioned under "<u style="font-weight: bold;">For making Vadas".</u> Coarsely grind it with very less or no water (at the max 1-2 tspn)</li>
<li>Make vadas either by deep frying or steaming it like idlis</li>
<li>Next, in a pan, dry roast the ingredients mentioned under "<b>DRY MASALA" (except for bay leaf). </b>Grind it to make a smooth powder (dry)</li>
<li>In a pan, add oil. To this add bay leaf and then the onion. Fry it till golden brown (you can add a pinch of salt to quicken this).</li>
<li>Then add tomatoes and mash it. As they start cooking, add the dry roast masala. Allow it to cook for a few seconds and then add turmeric powder, and either the green chillies or the red chilli powder with salt.</li>
<li>As it starts cooking, add 1 glass of water. As it starts boiling, add the vadas. Allow it to cook in slow- medium flame. </li>
<li>Mash the vadas to make a thick curry (gravy). Ensure that the vadas cook for at least 7-10 mts to soak in all the masalas.</li>
<li>Garnish with curry and coriander leaves and remove from fire</li>
</ol>
<div>
<b>Serve hot with Idlis, Dosas etc.</b></div>
</div>
<div>
<b><br /></b></div>
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Srihttp://www.blogger.com/profile/17382641016957571437noreply@blogger.com0tag:blogger.com,1999:blog-2828411227778825509.post-47460063823257026732014-11-17T06:23:00.000-08:002014-11-17T06:24:25.576-08:00Vegetable Stew : The Kerala Way<div dir="ltr" style="text-align: left;" trbidi="on">
Our God's own country not only is a treat to our eyes and soul, but also to our taste budzz both for Veggies and Non-Veggies. What a variety, range of dishes to choose from!<br />
<br />
One such <i><b>simple to make, easy to digest, and divine to taste dish is "Vegetable Stew"</b></i>. We can customize it the way you want but what am sharing here is one that you can cook and serve in a jiffy. The "goodness" is that it is more of boiled preparation and therefore use of no or very less oil.<br />
<br />
<b><span style="color: blue;">This one is from my "partner in crime", chef @ Sangeeta Gopakumar who learnt it from her mom. So, purely authentic :))</span></b><br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-CLPmj1vZFE0/VGn4U-S92PI/AAAAAAAAJuU/nbNPmYERtdY/s1600/IMG_3242.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-CLPmj1vZFE0/VGn4U-S92PI/AAAAAAAAJuU/nbNPmYERtdY/s1600/IMG_3242.JPG" height="237" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Vegetable Stew : Kerala's Style for your Taste Buzz!</td></tr>
</tbody></table>
<b><u>Ingredients:</u></b><br />
<br />
<ul style="text-align: left;">
<li>Potatoes - 4 medium BOILED and PEELED</li>
<li>Big Onions - 1 sliced thinly length-wise </li>
<li>Green Chilies - 2-4 slit (as spicy as you like it)</li>
<li>Ginger - 1-2" sliced thinly length-wise</li>
<li>Curry Leaves - to garnish </li>
<li>Salt - To taste</li>
<li>Coconut Milk (Thick)- 1/2 cup : First ground with a glass of water and extracted</li>
<li>Coconut Milk (Thin) - 1 cup : After taking the thick extract, you can add more water and grind</li>
<li>Oil - 1 tspn of refined and 1 tsp of coconut</li>
</ul>
<div>
Alternatively, you can use Readily available Coconut Milk or just grind it once with enough water to get 1.5 cups of coconut milk.</div>
<div>
<br /></div>
<div>
<b><u>Method:</u></b></div>
<div>
<ol style="text-align: left;">
<li>Boil and peel the potatoes. </li>
<li>Slice onion, ginger length-wise into thin slices (very thin)</li>
<li>Slit the green chilies</li>
<li>In a pan, add refined oil. As it heats, add onion. Allow them to just turn transparent (should not be deep fried). </li>
<li>Add the ginger slices, chilies, and water to allow the onion to cook.</li>
<li>As the onion cooks (note the color change), add the potatoes. Break them nicely, add salt, curry leaves and the thin coconut milk. Allow it to cook well (5 mts if only potatoes. If more veggies, then 10 mts)</li>
<li>After it cooks, add the thick coconut milk. To this add the curry leaves and allow it to cook for 3 mts max. </li>
<li>Add the coconut oil, and remove from fire</li>
</ol>
<div>
This can be served with Idlis, Aapam and ofcourse I like to have it with dosas along with the gun powder :) </div>
</div>
<div>
<br /></div>
<div>
<b>Variations</b>:</div>
<div>
<ul style="text-align: left;">
<li>You can add vegetables like Carrot, Beans, Peas etc to this. Just slice them thinly, of the same shape and size and either pre-boil them or allow to cook along with the onion.</li>
<li>You will find variations to this where they use some basic Masalas<div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-umy2NWBd7d8/VGoC6fC43MI/AAAAAAAAJuw/iNHqvn3o0-I/s1600/Nov%2B20141.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-umy2NWBd7d8/VGoC6fC43MI/AAAAAAAAJuw/iNHqvn3o0-I/s1600/Nov%2B20141.jpg" height="180" width="320" /></a></div>
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</li>
</ul>
</div>
</div>
Srihttp://www.blogger.com/profile/17382641016957571437noreply@blogger.com0tag:blogger.com,1999:blog-2828411227778825509.post-86044827518994011802014-08-26T09:28:00.000-07:002014-08-26T21:40:18.687-07:00Pesarattu : Green Gram Dosa <div dir="ltr" style="text-align: left;" trbidi="on">
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Does it sound exaggerated to say that majority of South Indians will die without Dosas and Idlis in their life :) After all, till date, these serve as poor's food too. Of course, now its presence is felt across India in many of the regions around. </div>
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As any routine will set in a boredom, we always need some innovation. One such is the green gram dosa; though this is not a very new variation. Down south, in Andhra, this is a staple breakfast. Pesarattu / Green Gram Dosa is very similar to the Cheelas which is a Rajasthani preparation using besan (gram flour).</div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-VAaWAIqFbDI/U_yztrLOdoI/AAAAAAAAJrA/3eBf2ONNuDI/s1600/Aug%2B20142.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" src="http://1.bp.blogspot.com/-VAaWAIqFbDI/U_yztrLOdoI/AAAAAAAAJrA/3eBf2ONNuDI/s1600/Aug%2B20142.jpg" height="180" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><b>Pesarattu with Ginger Chutney</b></td></tr>
</tbody></table>
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</div>
<b><u>Ingredients:</u></b><br />
<b><u><br /></u></b>
<b><u>Dosa Flour:</u></b><br />
<br />
<ul style="text-align: left;">
<li>Whole Green Gram : 1 cup (soaked overnight for 8-10 hrs)</li>
<li>Rice Flour : 2 tbspn</li>
<li>Ginger: 1"</li>
<li>Green Chilies: 2-3</li>
<li>Water : To Grind</li>
<li>Salt : To Taste</li>
<li>Curd : 1-2 tspn (Optional)</li>
</ul>
<div>
<b><u>Garnish:</u></b></div>
<div>
<ul style="text-align: left;">
<li>Onion : 1 medium Chopped</li>
<li>Coriander: chopped for garnishing (optional)</li>
<li>Cumin or Cumin powder : 1/2 tspn</li>
</ul>
<div>
<b><u>Method:</u></b></div>
</div>
<ul style="text-align: left;">
<li>Grind the soaked dhal with ginger, chilies, salt (curd if you like it) to a smooth batter</li>
<li>To this add rice flour and mix well.</li>
<li>Leave the batter for a few minutes (doesn't need to ferment)</li>
<li>In a non-stick dosa tava, pour a laddle of flour and spread to a thin round disc. Add oil on the sides to cook it crisply</li>
<li>As it starts cooking, to the top side, add the chopped onion, coriander and cumin powder. <span style="color: blue;">Cover it and cook (this ensures complete & quick cooking too)</span></li>
<li>As it gets crispier, fold it and remove from fire</li>
<li>Serve it with any spicy chutney (like ginger chutney), gun powder, sambhar etc</li>
</ul>
<div>
<b>Note</b>: I didn't garnish it still it tastes yumm :)<br />
<br />
<span style="color: blue;"><i><b>Tip</b>: This can be made with Green Gram Sprouts too. You just need to skip the overnight soaking.</i></span></div>
</div>
Srihttp://www.blogger.com/profile/17382641016957571437noreply@blogger.com0tag:blogger.com,1999:blog-2828411227778825509.post-26891724767975174272014-08-25T08:20:00.000-07:002014-08-25T08:20:55.377-07:00Potato Peas Curry<div dir="ltr" style="text-align: left;" trbidi="on">
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One of the simple salivating dish that I've tasted is the "Aloo Mutter Sabji" : "Potato Peas Curry". In the winters of delhi, you get such fresh peas that you would love to eat them in any form. That's how I developed my taste for this. </div>
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</div>
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</div>
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<a href="http://2.bp.blogspot.com/-e_b2vyOM_Hg/U_tMc94PCtI/AAAAAAAAJn4/ilTIlSu-6ZA/s1600/IMG_2736.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-e_b2vyOM_Hg/U_tMc94PCtI/AAAAAAAAJn4/ilTIlSu-6ZA/s1600/IMG_2736.JPG" height="320" width="317" /></a></div>
<br />
<b><u>Ingredients:</u></b><br />
<br />
<ul style="text-align: left;">
<li>Peas : 1 cup (Fresh or Frozen) </li>
<li>Potatoes: 2 Medium Peeled</li>
<li>Onion : 2 Small Chopped</li>
<li>Ginger : 1"</li>
<li>Garlic : 2-4 pods</li>
<li>Tomatoes: 1 Medium</li>
<li>Green Chillies : 1-2 </li>
<li>Mango Powder (Aamchur) : 1 tspn (can substitute with 1 tbspn of sour curd)</li>
<li>Turmeric Powder: 0.5 tspn</li>
<li>Chili Powder: 2 tspn (as spicy as you like)</li>
<li>Coriander Powder: 1-1.5 tspn</li>
<li>Garam Masala Powder: 1/2 tspn</li>
<li>Salt : To taste</li>
<li>Oil : 2-3 tbspn</li>
<li>Butter / Cream : 1 tspn (garnishing)</li>
<li>Coriander Leaves: chopped</li>
<li>Cumin Seeds: 1 tspn</li>
</ul>
<div>
<b><u>Method:</u></b></div>
<br />
<br />
<ul style="text-align: left;">
<li>Peel the potatoes and cut them into cubes</li>
<li>Soak the peas in warm water</li>
<li>Grind the ginger, garlic (or you can add ginger and garlic chopped) separately</li>
<li>Grind tomatoes separately</li>
<li>In a pressure cooker / pan, add oil. Add Cumin seeds and allow it to splutter</li>
<li>To this add chilies, ginger and garlic paste and allow it to cook in the oil for a minute</li>
<li>Then add onion and fry till golden color</li>
<li>To this add the tomato pure. Allow it to cook till the raw smell goes off and the mix oozes oil</li>
<li>Then add all powders including Aamchur or Curd. Add salt and mix well</li>
<li>Allow the masalas to cook for a mt or two</li>
<li>To this mixture, add the peas and boiled potatoes. Add enough water to cook</li>
<li>Close the pressure cooker / pan and allow it to cook for 5-7 minutes (2-3 whistles)</li>
<li>Open it to check if its cooked and mix it well. Ensure its not too watery (if yes, then allow it to cook without the lid on)</li>
<li>Garnish with coriander</li>
<li>Remove to a serving bowl. Add fresh cream or butter</li>
</ul>
<div>
<b>Serve hot with Rotis, some pickle and curd.</b></div>
<div>
<b><br /></b></div>
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<a href="http://2.bp.blogspot.com/-T96y1BoZnqM/U_tK3o30zTI/AAAAAAAAJnU/LUMR9KcxT-g/s1600/IMG_2744.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://2.bp.blogspot.com/-T96y1BoZnqM/U_tK3o30zTI/AAAAAAAAJnU/LUMR9KcxT-g/s1600/IMG_2744.JPG" height="239" width="320" /></a></div>
</div>
Srihttp://www.blogger.com/profile/17382641016957571437noreply@blogger.com0tag:blogger.com,1999:blog-2828411227778825509.post-44753916523585702702014-08-20T06:47:00.000-07:002014-08-20T06:55:16.052-07:00Dum Aloo : Baby Potatoes in spicy gravy<div dir="ltr" style="text-align: left;" trbidi="on">
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Dum Aloo, originally a Kashmiri dish, is famous across North. It is a delicious preparation using Baby Potatoes with moderate - high spice. </div>
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<a href="http://3.bp.blogspot.com/-4h-pFOqmaTk/U_SfXCmuJMI/AAAAAAAAJmU/Bu1HanC5f3c/s1600/IMG_2807.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-4h-pFOqmaTk/U_SfXCmuJMI/AAAAAAAAJmU/Bu1HanC5f3c/s1600/IMG_2807.JPG" height="239" width="320" /></a></div>
<br />
<b><u>Ingredients:</u></b><br />
<ul style="text-align: left;">
<li>Baby Potatoes: 10-12 </li>
<li>Onion : 1 medium</li>
<li>Tomatoes: 2 medium</li>
<li>Curd : 2-4 tspn</li>
<li>Garam masala : 1-1.5 tspn (Alternatively, I ground it fresh : cardamom (1), pepper (1/2 tspn), Cinamon ( 1 small piece), Clove (1-2 small), Fennel (1/2 tspn))</li>
<li>Garlic: 4-5 pods</li>
<li>Ginger: 1/2 inch </li>
<li>Chili powder: 1-2 tspn (as spicy as you like it)</li>
<li>Coriander powder: 1 tspn</li>
<li>Jeera: 1/2 tspn</li>
<li>Salt : To taste</li>
<li>Mango Powder (Aamchur): 1/2 tspn</li>
<li>Turmeric Powder: 1/2 tspn</li>
<li>Oil : Some to fry and some to cook</li>
</ul>
<div>
<b><u>Method:</u></b></div>
<div>
<b><br /></b></div>
<div>
<b><i><span style="color: blue;">Prepare the potatoes:</span></i></b></div>
<ul style="text-align: left;">
<li>Boil the potatoes just to soften it (should not be mashed - one whistle should be enough)</li>
<li>Peel and keep them aside </li>
<li>In a kadai, add oil to fry. Add potatoes and fry them till golden brown. Drain and place them in tissues to absorb the extra oil.</li>
<li>Once it cools down, prick them with a fork on all sides. </li>
<li>Kasoori methi : 1 tspn</li>
<li><i>I added a few pieces of baby corn as well (cut & fried with potatoes) : Optional</i></li>
</ul>
<div style="text-align: left;">
*** I boil and fry so that the oil consumption is less. However, some choose to peel and fry the potatoes directly without boiling them ****</div>
<div style="text-align: left;">
<br /></div>
<div style="text-align: left;">
<b><i><span style="color: blue;">Prepare the Gravy:</span></i></b></div>
<div>
<ul style="text-align: left;">
<li>In a bowl take the curd and beat it well. To this add a pinch of turmeric powder, salt and beat it well. Keep it aside</li>
<li>In a pan, dry roast all masala (if you are making it fresh). Keep them aside. (1)</li>
<li>In the same pan, add 2 drops of oil and saute ginger, garlic, half of the onion, tomatoes (2)</li>
<li>Grind the roasted ingredients in (1) and (2) coarsely or if you like the gravy to be smooth then smoothly</li>
<li>In the pan, add oil. To this add Jeera. Saute it and add rest of the sliced onion. Add a pinch of salt and saute it a bit; then add the ground mix.</li>
<li>Fry this mix till it leaves out oil (add oil a bit if required)</li>
<li>To this add, turmeric powder, coriander powder, chili powder, mango powder and rest of the salt (per taste). </li>
<li>As it cooks, add the mixed curd. Dilute it based on consistency you want the gravy to be. As it starts boiling, add the potatoes.</li>
<li>Close it with the lid and cook it for at least 7-10 mts (Keep checking in between to ensure the gravy is not dried up)</li>
<li>Add kasoori methi (take it hand and powder it) and allow it to cook for 1 mt.</li>
<li>Remove from fire</li>
</ul>
<div>
Top it with fresh cream (if you like) and coriander leaves. Serve it hot with rotis, puris or rice. </div>
</div>
<div>
<br /></div>
<div>
<b>Note</b>: You can avoid the fresh masala and instead add a tspn of garam masala while adding all other powders. Just ground the onion, tomatoes, ginger and garlic.</div>
</div>
Srihttp://www.blogger.com/profile/17382641016957571437noreply@blogger.com0tag:blogger.com,1999:blog-2828411227778825509.post-19565216058187163322014-08-12T09:17:00.000-07:002014-08-12T09:18:07.573-07:00Scrambled Cottage Cheese : Paneer Bhurji<div dir="ltr" style="text-align: left;" trbidi="on">
It won't be an exaggeration to say that the varieties of food across the world is beyond infinity! But everywhere, the key to please someone's taste budz is entirely dependent on 'the love with which one cooks' and 'how to make cooking simpler' (exceptions are always a rule).<br />
<br />
One such dish that you can make in a jiffy yet satisfy many taste budz is "Scrambled Cottage Cheese" a.k.a Paneer Bhurji.<br />
<br />
** <i>Cottage cheese is commonly available these days. If not, you can make this at home from curdled milk (or by adding lemon to boiled milk it can be curdled). Just filter it to squeeze out all water, tie it tightly in a cloth or in a big tea filter and allow it to rest. Ensure all water is squeezed before you use it.</i><br />
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<a href="http://4.bp.blogspot.com/-AAU9m8ydzrM/U-o7O872wOI/AAAAAAAAJmE/VfFBtEc7Fa0/s1600/IMG_2730.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-AAU9m8ydzrM/U-o7O872wOI/AAAAAAAAJmE/VfFBtEc7Fa0/s1600/IMG_2730.JPG" height="226" width="400" /></a></div>
<br />
<b><u>Ingredients:</u></b><br />
<br />
<ul style="text-align: left;">
<li>Fresh Cottage Cheese (Paneer): 1 cup [** See the note above the picture]</li>
<li>Onion : 1 medium sized chopped</li>
<li>Green Chillies: 2-3 chopped</li>
<li>Chillie powder : 1 tspn</li>
<li>Turmeric powder : 1/2 tspn</li>
<li>Salt : to taste</li>
<li>Oil : 1-2 tspn (less oil)</li>
</ul>
<div>
<b><u>Method:</u></b></div>
<div>
<ul style="text-align: left;">
<li>In a kadai, add oil. As it warms up, add Chillies & Onion. Fry till golden brown</li>
<li>To this add turmeric powder and chillie powder (You can add pepper powder as well)</li>
<li>Add the cottage cheese and shred it well while mixing it. Add salt to taste. Should be cooked in 2-3 mts (max 5 mts)</li>
<li>Dress it with Coriander leaves or Kasoori methi (dried Methi Leaves)</li>
<li>Remove from fire and serve hot</li>
</ul>
<div>
You can have this as a starter or as a side dish with hot rotis. <i>Similarly, we can prepare Scrambled Eggs.</i> </div>
</div>
</div>
Srihttp://www.blogger.com/profile/17382641016957571437noreply@blogger.com0tag:blogger.com,1999:blog-2828411227778825509.post-28709938668510223152014-08-12T04:42:00.002-07:002014-08-12T04:57:53.065-07:00Chocolate Shake <div dir="ltr" style="text-align: left;" trbidi="on">
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Scorching heat is a given in Chennai... Venturing out in this sun is a 'task' rather wouldn't it be a bliss to treat ourselves, especially the kids, to something 'chill and cool' to shake this heat off!!! </div>
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"The Hindu" recently carried a recipe for "easy-to-make" dark chocolate flavored deserts. One of it is "Chocolate Shake" : Just vanished in 2 mts into the tummy of the two kiddos :)</div>
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<a href="http://1.bp.blogspot.com/-0dj6m7JAdtw/U-n5oIL7OFI/AAAAAAAAJl0/-0DRZBlbL0U/s1600/Aug%2B20141.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/-0dj6m7JAdtw/U-n5oIL7OFI/AAAAAAAAJl0/-0DRZBlbL0U/s1600/Aug%2B20141.jpg" height="180" width="320" /></a></div>
<b><u>Ingredients:</u></b><br />
Chilled milk : 2 cups (if hot, use ice cubes to chill it)<br />
Dark Chocolate : 1/2 cup chopped<br />
Sugar: 3 tsp (or as per taste)<br />
Chocolate ice-cream : 1/2 cup (We used Vanilla instead)<br />
Cocoa powder: 1 tsp<br />
Instant Coffee powder: 1/4 tsp<br />
<br />
<b><u>Method:</u></b><br />
<ul style="text-align: left;">
<li>Take a little milk and mix the chopped dark chocolate - Microwave it for 30 secs (We did it using a pan and by constantly stirring the chocolate in the warm milk. As soon as the chocolate starts to melt, remove from fire and stir). </li>
<li>Mix the above (leave aside 1-1.5 spoon for dressing) with the rest of the ingredients and blend it to a smooth drink </li>
<li>Pour it into glasses and chill it</li>
<li>Before serving, remove from freezer, add a scoop of more ice cream and top it with chocolate syrup, fried dry fruits such as badam and cashew, and choco chips.</li>
</ul>
You can customize this further using Rich Cream or Whipped Cream, rich chocolate syrup etc.<br />
<br />
Serve this yummmilicious chocolate shake to see the most happiest and satisfying smile on your little ones and ofcourse the kids within the adults too ;)</div>
Srihttp://www.blogger.com/profile/17382641016957571437noreply@blogger.com0tag:blogger.com,1999:blog-2828411227778825509.post-19739453939548982632014-08-05T09:47:00.001-07:002014-08-05T21:27:46.190-07:00Amristari Chole : My first attempt<div dir="ltr" style="text-align: left;" trbidi="on">
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Chole is a staple punjabi / north indian dish that can be relished with pooris, rotis, rice etc. One variety is made out of kabuli channa / konda kadala / chickpeas (white). Different state gives this dish its own flavor and one such commonly available is "Amristari Chole".<br />
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<a href="http://4.bp.blogspot.com/-HstVUURvotw/U-D3fz7Uc1I/AAAAAAAAJlY/QZ_Bi3dskT0/s1600/IMG_2552.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-HstVUURvotw/U-D3fz7Uc1I/AAAAAAAAJlY/QZ_Bi3dskT0/s1600/IMG_2552.JPG" height="239" width="320" /></a></div>
<b><u>Ingredients:</u></b><br />
<br />
<ul style="text-align: left;">
<li>White Channa (Chickpeas) : 1 cup (Soaked over night)</li>
<li>Tea Bag : 1 (optional - for this attempt I didn't use it)</li>
<li>Black Salt : 1/2 tspn</li>
<li>Salt : 1/2 tspn </li>
<li>Big Cardamom (badi ilaichi) : 2-4 (Optional)</li>
</ul>
<div>
<b> For Dry Masala</b></div>
<div>
<ul style="text-align: left;">
<li>Jeera : 1 tspn</li>
<li>Black Pepper : 1 tspn</li>
<li>Coriander Seeds : 1 tspn</li>
<li>Clove : 4-6 pieces</li>
<li>Cinnamon : 1 piece</li>
<li>Anardana : 2 tspn</li>
<li>Garam Masala : 1/2 - 1 tspn</li>
</ul>
<div>
<b> Other Ingredients:</b></div>
<div>
<ul style="text-align: left;">
<li>Green Chillies : 3-4 Chopped</li>
<li>Ginger : 1 piece chopped</li>
<li>Onion : 1 big finely chopped</li>
<li>Tomatoes : 3-4 small chopped</li>
<li>Red Chillie powder: 1-1.5 tspn (per your taste)</li>
<li>Coriander powder: 2 tspn</li>
<li>Bay Leaves : 1-2 small</li>
<li>Ghee :1-2 tbspn</li>
<li>Coriander : Finely chopped to garnish</li>
<li>Oil : 2 tbspn (To Cook)</li>
<li>Aamchur (Mango Powder) : 1 tspn</li>
<li>Lemon : 1 medium (for juice)</li>
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<b><u>Method</u></b>:</div>
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<li>Soak Chickpeas overnight. Remove water and pressure cook the chickpeas along with tea bag (optional), black & white salt. Ensure that the chickpeas are not overcooked but well boiled</li>
<li>If you use tea bags, remove it after boiling the chickpeas. Strain the water and keep it aside.</li>
<li>In a kadai, dry roast all masala mentioned under "Ingredients -> Dry Masala". Roast it till it becomes dark such that it gives a darker shade to the cooked channa. Make a nice powder of this</li>
<li>In a kadai (or same pressure pan), add oil. As soon as it heats, add bay leaves. Then add chilly, ginger, onion and fry till golden brown</li>
<li>To this add garam masala and tomatoes. Cook for 2 mts till it mixes well with all masala</li>
<li>To this add the grounded masala powder. </li>
<li>To this add aamchur, salt, coriander powder, chillie powder and enough water to cook the chickpeas (you can add water as rqd. Some prepare this as semi-gravy while some make it solid)</li>
<li>Mash some chickpeas to make it a bit thicker</li>
<li>Allow this to cook for 5-7 mts in medium flame</li>
<li>Add some ghee and then garnish with coriander leaves</li>
<li>Remove from fire and add lemon juice before serving</li>
</ul>
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Serve it with rotis, pooris, white rice etc.<span style="color: blue;"><i> Btw, I forgot to mention a key point. My Little princess who otherwise is a bit finicky with her food loved this. She in fact requested it to be saved for her dinner as well:))</i></span></div>
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Srihttp://www.blogger.com/profile/17382641016957571437noreply@blogger.com0