tag:blogger.com,1999:blog-75273510011715096692024-02-19T13:10:57.909+02:00The Tastes of South IndiaLakshmi Navaneethhttp://www.blogger.com/profile/02566840454167965936noreply@blogger.comBlogger94125tag:blogger.com,1999:blog-7527351001171509669.post-15121577850376283292011-08-30T22:07:00.001+03:002011-08-30T23:02:33.412+03:00Veggie bread cutlets and Awards!<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJEBlt7uvC48lre5uh3cTsl1lIjUkUEpJDQVCgdCV2pfb5TSLWVevyvF4_zuVWy-WAkEUMa-FEbZb6Es0XDNqy4GhWBRX4tIXutdV8e01SApp-OQdUCOCA3FdY9TkSdErlrdpo7tuYG-ba/s1600/DSC00850.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 189px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJEBlt7uvC48lre5uh3cTsl1lIjUkUEpJDQVCgdCV2pfb5TSLWVevyvF4_zuVWy-WAkEUMa-FEbZb6Es0XDNqy4GhWBRX4tIXutdV8e01SApp-OQdUCOCA3FdY9TkSdErlrdpo7tuYG-ba/s320/DSC00850.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5646737315947820162" /></a>Bread cutlets can be prepared in many different ways. We can add just onion and spices or to make it more nutritious we can add vegetables. In this recipe, I am using oats bread. One interesting accompaniment with the cutlet is raitha. <div style="text-align: center;">
<br /></div><div>Here is a recipe for bread cutlets.</div><div>
<br /><div><span class="fullpost"><b>Ingredients:</b></span></div></div><div><span class="fullpost">Bread - 4 slices</span></div><div><span class="fullpost">Potato (Cooked and mashed) - 2 big</span></div><div><span class="fullpost">Carrot (Grated) - 1</span></div><div><span class="fullpost">Beetroot (Grated) - 1</span></div><div><span class="fullpost">Beans (Chopped finely) - 10</span></div><div><span class="fullpost">Garam masala - 1 tsp</span></div><div><span class="fullpost">Green chilli (Chopped finely) - 2</span></div><div><span class="fullpost">Salt</span></div><div>Lemon juice - 1 tsp</div><div>Coriander leaves (Chopped finely) - 1 tbsp</div><div>Oil for shallow frying</div><div style="text-align: center;">
<br /></div><div><b>Method:</b></div><div>Boil potato, peel and mash. Keep aside.</div><div>Grate the carrots and beetroot. Add chopped beans to this and steam add</div><div>ing a little salt, till they are cooked. Squeeze out the water from the vegetables.</div><div>Soak bread in water and mash it. </div><div>Now mix all the ingredients together. Take care that the mixture is not watery. In case it is then add bread crumbs to the mixture.</div><div>Take a small quantity and flatten it to any desired shape.</div><div>Heat a pan. Add little oil and fry the cutlet on both side till it turns golden brown.</div><div>Serve hot with raitha, sauce or chutney.</div><div><b><span class="Apple-style-span" style="font-weight: normal; ">
<br /></span></b></div><div><b><span class="Apple-style-span" style="font-weight: normal; "><b>Preparation Time: </b>30 min</span></b></div><div><b>Serves: </b>4 people</div><div>
<br /></div><div><b>Awards:</b></div><div style="text-align: center;"><b>
<br /></b></div><div>We are truly honored to receive these awards from our dear friend <a href="http://tastyappetite.blogspot.com/">Jay</a>!</div><div>
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<br /></div><div><b> </b></div><div><b> </b></div>Lakshmi Navaneethhttp://www.blogger.com/profile/02566840454167965936noreply@blogger.com12tag:blogger.com,1999:blog-7527351001171509669.post-70490755417979427732011-08-19T22:43:00.010+03:002011-08-19T23:25:29.994+03:00Vanilla and Sugar Cookies<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEIbVOs_gX1AE62n1tD4JyOx3-qls0HBtn-dp0b9Di0Be3HB3HSeojJyiqo2fIkb0oUj-g1X16dEX_l6IHiCWlyG6-5CR1T-2mmBqKgy3zrwPRWzSG7WAGDIcTLgQAW2yo65Bmlj991J30/s1600/DSC00984.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEIbVOs_gX1AE62n1tD4JyOx3-qls0HBtn-dp0b9Di0Be3HB3HSeojJyiqo2fIkb0oUj-g1X16dEX_l6IHiCWlyG6-5CR1T-2mmBqKgy3zrwPRWzSG7WAGDIcTLgQAW2yo65Bmlj991J30/s200/DSC00984.JPG" alt="" id="BLOGGER_PHOTO_ID_5642664864119972066" border="0" /></a>Hello everyone! Its indeed been a real long while <span class="fullpost">away from the blogging world! Missed it much. So back with this cookie recipe inspired from one of the cookery videos by <a href="http://www.laurainthekitchen.com/arch/sugar_cookies.html">Laura Vitale</a>. My elder son loves cookies an</span><span class="fullpost">d I have always wished to prepare some for him at home rather than buy from the market. So here it is!
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<br /><span style="font-weight: bold;">Ingredients:
<br /></span>Wheat flour: 2 cups
<br />Sugar: 1 cup + 1/2 cup for rolling the cookie dough
<br />Baking soda: 1/4 tsp
<br />Baking powder: 1/4 tsp
<br />Salt: A pinch
<br />Unsalted butter: 1 cup
<br />Milk: 1/4 cup
<br />Vanilla extract: 1 tsp
<br />
<br /><span style="font-weight: bold;">Method:
<br /></span>Preheat the oven to 180 deg C. In a large bowl, mix all the dry ingredients. Then incorporate the butter into the flour mixture. Add milk slowly into the flour till you get a smooth batter. Make small balls and roll it on sugar till evenly coated. Place it on a baking tray lined with baking sheet. Bake for about 15-20 minutes. <span class="fullpost"><span class="fullpost"><span class="fullpost"><span class="fullpost"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivDXaKh61eFgbL4iQDyXDW_gxxflpw4WAew-bH8PpO3c8SG-7MnxmKbGXRt7kryVogXQajpvLEaInfV-AaB3uFRv5htWU8XsKXVN3dZGwdTo5Z7JPci1VolliUIp0Geyn0KZpeVoACc3Og/s1600/DSC00985.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivDXaKh61eFgbL4iQDyXDW_gxxflpw4WAew-bH8PpO3c8SG-7MnxmKbGXRt7kryVogXQajpvLEaInfV-AaB3uFRv5htWU8XsKXVN3dZGwdTo5Z7JPci1VolliUIp0Geyn0KZpeVoACc3Og/s200/DSC00985.JPG" alt="" id="BLOGGER_PHOTO_ID_5642665166497742850" border="0" /></a></span></span></span></span>
<br /></span><span class="fullpost">Relish the cookies and watch out for the top layer!</span><span class="fullpost"><span style="font-weight: bold;">
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<br />Preparation time:</span> 30 minutes
<br /><span style="font-weight: bold;">Quantity yield:</span> 15
<br /></span>Vidya Raohttp://www.blogger.com/profile/03278943630478622818noreply@blogger.com6tag:blogger.com,1999:blog-7527351001171509669.post-39427453186384688872011-08-09T22:07:00.014+03:002011-08-10T16:05:43.844+03:00Beetroot Pancakes / Beetroot Dosa<div style="text-align: center;"></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxvr-ivfccrllSoZrPuHt130waWHMIDtgQsqovY1vJBmJ2Tj_m50U07urHQK6DhH6ZvvyXYehb56-4FOv3crEJS1VuM1OWgidPR1nC7KGxbKXdlDFmz39bjN0HsqBvmEl5lW1hBGp_3DWJ/s1600/DSC00911.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 197px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxvr-ivfccrllSoZrPuHt130waWHMIDtgQsqovY1vJBmJ2Tj_m50U07urHQK6DhH6ZvvyXYehb56-4FOv3crEJS1VuM1OWgidPR1nC7KGxbKXdlDFmz39bjN0HsqBvmEl5lW1hBGp_3DWJ/s320/DSC00911.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5639199509554248562" /></a>Yesterday we were bored of eating rice and chappathi/paratha for dinner. So decided to have something simple yet nutritious and tasty. My husband mentioned about beetroot cutlet at his office canteen. Based on that he came up with this quick recipe for beetroot pancakes/dosa. It tastes very good with onion-tomato raitha. <div>Here is the recipe.
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<br /><b>Ingredients:</b>
<br />Beetroot - 3 Grated
<br />Cornflour - 2 tbsp</div><div>Rice flour - 2 tbsp</div><div>Salt
<br />Curry leaves - few finely chopped
<br />Green Chilli - 2 finely chopped
<br />Yogurt - 3 tbsp
<br />Oil
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<br /><b>Method:</b></div><img style="float:right; margin:0 0 10px 10px;cursor:pointer; cursor:hand;width: 200px; height: 102px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvo8C7l4txaCZlJSsiIxwMN3HMJBG5rL6EwOCLf1gJUTNFLnsJyv_vaNWxG4gF14YEzhBfTRLTNlzL8sVgd1udAiy7jSEZnb4QPWGmA3_1_MHqun6cCTk_0Rs81wLtqHV51Y-aQmd8Q2pP/s200/DSC00912.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5639206573055486466" /><div>Mix all the ingredients to form a thick batter (more like idli consistency). </div><div>Heat a tava (griddle). </div><div>Pour a spoon full of batter on the griddle and spread it as thin as possible. You can use your hand to spread the dosa. </div><div>Pour a tsp of oil and roast both sides.
<br />Serve hot with raitha.</div><div>
<br /><b>Serves:</b> 2
<br /><b>Preparation Time:</b> About 20-25 mins.</div><div>
<br /></div><div><b>Note:</b> Alternatively leftover dosa batter can be used instead of corn flour and rice flour.</div>Lakshmi Navaneethhttp://www.blogger.com/profile/02566840454167965936noreply@blogger.com6tag:blogger.com,1999:blog-7527351001171509669.post-78755314851706872312011-08-04T20:33:00.009+03:002011-08-04T22:06:39.589+03:00Banana Peel Thoran<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsZtPogluv7QV7yzUZkrD8ypeSthzcOkReRJAgcKqwrfaczM92qRO2ylNvaeozke_TWQb92Gjvf2ZCAVqGJKhn9vWiibJMfP3Q9pohxUXlTzlsBE4azQmhG_B1c9JCJbqGbOdt_318gSX_/s1600/IMG_0406.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 259px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsZtPogluv7QV7yzUZkrD8ypeSthzcOkReRJAgcKqwrfaczM92qRO2ylNvaeozke_TWQb92Gjvf2ZCAVqGJKhn9vWiibJMfP3Q9pohxUXlTzlsBE4azQmhG_B1c9JCJbqGbOdt_318gSX_/s320/IMG_0406.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5637068656722536818" /></a>I have been thinking of posting this recipe since a long time. Generally when we make banana chips, we have a lot of peel that goes waste. Instead, the peels can be used to make a wonderful and nutritious thoran. Here is the recipe.<br /><span class="fullpost"><br /><b>Ingredients:</b><br />Nendran banana peel - 1 cup<br />Cowpea (Black eyed pea) - 1/2 cup<br />Mustard - 1 tsp<br />Urad dal - 1 tsp<br />Curry leaves - few<br />Salt<br />Oil - 2 tbsp<br /><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 168px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEje9wIzRpb2tksQL44197KMwzioxd1jStrrDCMYJpROAeneSMBApBUysY1N9ElR-8b5VOImCwTo58uG1KKLey-RA7-yLFUE9i3In_N-xh0cSGWJ7dtwUhSGUsvlVqSQDDbxwTz7hFllkVlI/s200/IMG_0396.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5637070048991739586" /><br /><b>To grind:</b><br />Coconut - 4-5 tbsp<br />Green chilli - 2<br />Cumin seeds (optional) - 1 tsp<br /><br /><b>Method:</b><br />Soak the cowpeas overnight.<br />Grind coconut, green chilli and cumin seeds and keep aside.<br />Chop the banana peels into small pieces. Cook the chopped peels along with the the soaked cowpeas, salt and little turmeric adding enough water.<br />In a pan heat oil. Add mustard. When it splutters, add urad dal. When the urad dal turns pink add curry leaves. Then add the cooked peels and cowpeas and fry for a minute. Finally add the ground coconut chilli mixture and fry for another minute. Serve hot.<br /><br /><b>Serves:</b> 2 people<br /><b>Preparation time</b>: About 20 mins<br /></span>Lakshmi Navaneethhttp://www.blogger.com/profile/02566840454167965936noreply@blogger.com8tag:blogger.com,1999:blog-7527351001171509669.post-23964536128859500202011-07-22T22:47:00.009+03:002011-07-25T16:44:19.459+03:00Vegetable Gratin and Second Anniversary<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg27o0NwCgVQ0h6cMoMl_XyiCXoL2spFaFI66sANTBSxevfiIAQkHCAH3nVIT1XVkSShOvu6rcF8kkZxFLQzL_hLbBFBuQRwMn2PD1sefpWQr87UO5rgZgTKBL3RCGQIyYhY7OT8m7eUk2l/s1600/DSC00839.JPG" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 179px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg27o0NwCgVQ0h6cMoMl_XyiCXoL2spFaFI66sANTBSxevfiIAQkHCAH3nVIT1XVkSShOvu6rcF8kkZxFLQzL_hLbBFBuQRwMn2PD1sefpWQr87UO5rgZgTKBL3RCGQIyYhY7OT8m7eUk2l/s320/DSC00839.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5633285023623168642" /></a>Dear friends...its been really long since our last post. We have been so busy with a new addition to the family. Have missed you all so much. Good to be back. Since it is actually our 3rd anniversary today, thought I will post this dish.<div><br /></div><div>When I was at our company meet, I had this dish for the first time and liked it very much. Unfortunately I didn't know the name of the dish When I googled I got confused between 2 different dishes vegetable casserole and vegetable gratin. The dish that I ate, looked more like vegetable gratin but the recipe required me to add egg. Since we do not eat egg, I substituted it with cream ( which is used in vegetable casserole).This recipe is adaptation from both the dishes. Hubby loves this dish a lot :)</div><div><br /></div><div><b>Ingredients:</b></div><div>Brinjal (Sliced into rounds)- 1 medium sized</div><div>Zucchini (Sliced into rounds)- 1 medium sized</div><div>Potato (Sliced into rounds)- 1 </div><div>Red Onion - 1 (Sliced into medium chunks)</div><div>Carrot - 2 </div><div>Bell Peppers - 1 small</div><div>Cream - 1 cup</div><div>Milk - 1/2 cup</div><div>Grated Garlic - 2 tsp</div><div>Grated Cheese - 2 tbsp</div><div>Salt</div><div>Pepper or Oregano to taste</div><div><br /></div><div><b>Method:</b></div><div>Preheat the oven to 200° C. Place the vegetables in a baking dish. Mix milk, cream, garlic and salt and pour it evenly over the vegetables. The vegetables should be fully covered with this mix. You can add more cream or milk if required. Bake this in the oven for about 10-15 mins. Remove and stir the contents once. Then bake again till it turns light brown. At this point add the grated cheese and bake again till the cheese turn brown.</div><div>Remove and add pepper and/or Oregano and enjoy. </div><div><br /></div><div><b>Preparation time</b>: About 45 mins.</div><div><b>Serves:</b> 2</div><div><br /></div><div><br /></div>Lakshmi Navaneethhttp://www.blogger.com/profile/02566840454167965936noreply@blogger.com8tag:blogger.com,1999:blog-7527351001171509669.post-70077173191380976072010-07-22T23:20:00.004+03:002010-07-22T23:38:22.228+03:00Our blog's first anniversary and Seven cups<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzcdvbtaABzjXDoxCIxrpKwS1wLILRUFFjB2QWNN63Bm6_rUVvjbFajbYvNsDNy8qsZt8Wo983BoxL-608UtO90Sl-BHr02T-0Lu0SHdYD-sg8i_AsQ4Vdh4DK72Cm2oWuGQNhx3yAK0oS/s1600/IMG_0109.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzcdvbtaABzjXDoxCIxrpKwS1wLILRUFFjB2QWNN63Bm6_rUVvjbFajbYvNsDNy8qsZt8Wo983BoxL-608UtO90Sl-BHr02T-0Lu0SHdYD-sg8i_AsQ4Vdh4DK72Cm2oWuGQNhx3yAK0oS/s320/IMG_0109.JPG" alt="" id="BLOGGER_PHOTO_ID_5496826393082020546" border="0" /></a> Dear fellow bloggers. Today is our blog's first anniversary. It has been a exciting journey into the blogging world so far and we thank all our fellow bloggers and well wishers who have supported us throughout and made blogging a happy experience. Hope we get more and more support from all of you in future as well. Happy blogging!!!<br /><br />We are celebrating this happy occasion by preparing Seven cups. The name seven cup has been coined because it has 7 cups of ingredients.My mom makes wonderful sweets especially her seven cups always turn out perfect. She is here now, she made this delicious treat. Here is the recipe for you all to try and enjoy!<br /><span class="fullpost"><br /><span style="font-weight: bold;">Ingredients:</span><br />Besan (gram flour) - 1 cup<br />Refined Oil / Ghee - 1 cup<br />Freshly scraped or dessicated coconut - 1 cup<br />Milk - 1 cup<br />Sugar - 3 cups<br /><br /><span style="font-weight: bold;">Method:</span><br />Grease a plate/pan(or a deep dish) with ghee and keep aside.<br />Fry besan in abt 1 tbsp of ghee till you get a nice aroma.<br />Combine the rest of the ingredients and place on a medium-low heat constantly stirring.<br />Cook until the mixture thickens and leaves the sides of the pan. This might take about 15-20 min.<br />Immediately transfer the contents to the greased plate/pan.<br />Once the gram flour is aromatic, tip the contents of the bowl into a wok. Keeping the flame low at all times, constantly keep stirring the contents till reduced to nearly half. For the quantities specified, this takes 15-17 minutes.<br />At the end of 15 minutes, immediately transfer the contents of the wok onto the greased baking sheet.<br />Press evenly and cut into desired shape.<br /><br /><span style="font-weight: bold;">Preparation Time:</span> 30 mins<br /></span>Lakshmi Navaneethhttp://www.blogger.com/profile/02566840454167965936noreply@blogger.com15tag:blogger.com,1999:blog-7527351001171509669.post-35709967877117004262010-06-15T20:40:00.008+03:002010-06-15T20:54:22.392+03:00Pudina / Mint Rice<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWCeXbgHwmY0Cy3P7zwr8ryf6S20h1VUrFrnGt9vwkf2Ao_AEk2fEdArJLHyZOBBMLEpanRCLj-5RPS2SkWhrrpqRh71aRlKDf7SEkltiqYN0_tfM4YiCmVcLlze1aJ3eXQc7_6Jiw-FG-/s1600/Pudina_rice.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 258px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiWCeXbgHwmY0Cy3P7zwr8ryf6S20h1VUrFrnGt9vwkf2Ao_AEk2fEdArJLHyZOBBMLEpanRCLj-5RPS2SkWhrrpqRh71aRlKDf7SEkltiqYN0_tfM4YiCmVcLlze1aJ3eXQc7_6Jiw-FG-/s320/Pudina_rice.JPG" alt="" id="BLOGGER_PHOTO_ID_5483058238251324722" border="0"></a>I had a bunch of mint leaves lying in my fridge for a long time. To finish the whole bunch at a shot, came up with this simple yet tasty pudina rice. Here is the recipe.<br /><span class="fullpost"><br /><b>Ingredients:</b><br />Vegetables like Potato, beans, peas, carrot etc cut into lengthwise (1 inch pieces)- 1 cup<br />Onion chopped - 1 big<br />Rice - 1.5 cups<br />Cinnamon - 1 small piece<br />Cardamom - 1<br />Cloves - 2<br />Mustard - 2 tsp<br />Cumin seeds - 2 tsp<br />Fennel seeds - 2 tsp<br />Oil/butter<br />Salt<br /><br /><b>To Grind:</b><br />Pudina/ mint - 1 big bunch<br />Tomato -1<br />Garlic - 1 pod (big)<br />Ginger - 1 inch piece<br />Cinnamon - 1 small<br />Green chilli - 2 (can add more based on the hotness)<br /><br />Grind the above ingredients to a fine paste without adding water and keep aside.<br /><br /><b>Method:</b><br />Roast cinnamon, cardamom and clove till you get a aroma. Add this to the rice and cook the rice with enough water and keep aside.<br />Heat oil/butter in a pan. Add mustard. When it splutters add cumin and fennel seeds. Then add the onion and fry for few minutes. Then add the vegetables and fry till they are cooked a little. At this stage add some salt and fry for some more time. Then add the ground pudina mixture and fry till the oil separates. Add 1/2 cup water (little less is also fine based on the quantity of vegetables) and cook the vegetables. When the vegetables are cooked add the cooked rice and mix well. Adjust salt. Serve hot with chutney or raitha.<br /><br /><b>Preparation Time:</b> 30 mins<br /><b>Serves:</b> 4 people<br /><br /></span>Lakshmi Navaneethhttp://www.blogger.com/profile/02566840454167965936noreply@blogger.com3tag:blogger.com,1999:blog-7527351001171509669.post-5053318072438408182010-05-06T21:04:00.000+03:002010-05-07T00:05:12.930+03:00Godhumai/ Broken wheat Pradhaman<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvhaOeIZZIO42n5TrJX28hMgKOVw0xgZfBWDSpYbU9uQK-x1lFDjsCQWQsRzPYE5xIzKag1F8EPzqP67ztIYsp3Uwq7093wymKCOIsv0LY2NaXXKP4HVzIcl11RJ8z-HLa-ETPGXmJQrQ7/s1600/IMG_0932.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvhaOeIZZIO42n5TrJX28hMgKOVw0xgZfBWDSpYbU9uQK-x1lFDjsCQWQsRzPYE5xIzKag1F8EPzqP67ztIYsp3Uwq7093wymKCOIsv0LY2NaXXKP4HVzIcl11RJ8z-HLa-ETPGXmJQrQ7/s320/IMG_0932.JPG" alt="" id="BLOGGER_PHOTO_ID_5468265631381447346" border="0" /></a>Main ingredient for any pradhaman is coconut milk. Kerala,being the land of coconuts, has variety of pradhamans. I have blogged about <a href="http://recipesfrmsouthindia.blogspot.com/2009/09/pazha-pradhaman.html">Pazha Pradhaman</a> earlier. Here is the recipe for another popular pradhaman with broken wheat.<br /><br /><span class="fullpost"><br /><b>Ingredients:</b><br />Broken wheat - 3/4 cup<br />Jaggery - 1 cup<br />Coconut milk - 1 cup<br />Cardamom powder - 1 tsp<br />Water<br /><br /><b>Method:</b><br />Pressure cook the broken wheat using 3/4 cup water.<br />Melt the jaggery with a little water and strain to remove any impurities.<br />Boil the jaggery syrup and add the cooked broken wheat. Boil until the mixture is thick.<br />In a separate vessel mix 1/2 cup coconut milk with little less than 1/2 cup of water.<br />Add this to the boiling mixture. Let it simmer for 5 minutes.<br />Add the rest of the coconut milk and remove immediately from heat.<br />Stir in cardamom powder.<br /><br />Note: If the pradhaman thickens too much, a little milk can be added. Adjust sweet accordingly.<br /><br /><b>Preparation Time:</b> About 25 mins<br /><b>Serves:</b> 5-6 people<br /></span>Lakshmi Navaneethhttp://www.blogger.com/profile/02566840454167965936noreply@blogger.com3tag:blogger.com,1999:blog-7527351001171509669.post-53011841421897101312010-04-22T12:25:00.002+03:002010-04-23T09:12:18.736+03:00Manga Kootan/Mango Curry<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilURF3sNdog5GGy4KYAZKyW5_JVplfZRUHJZBV21_sa4kB5vaghiUr8HGf0owPdW0lLsxTG4XfId0-4hcAB5XweXF7U9_QSkSmVsPPym5_ovcGaFkgs_xyA6wzchIFMrSaldNdBxb5EEgI/s1600/IMG_0924.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 320px; height: 314px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEilURF3sNdog5GGy4KYAZKyW5_JVplfZRUHJZBV21_sa4kB5vaghiUr8HGf0owPdW0lLsxTG4XfId0-4hcAB5XweXF7U9_QSkSmVsPPym5_ovcGaFkgs_xyA6wzchIFMrSaldNdBxb5EEgI/s320/IMG_0924.JPG" alt="" id="BLOGGER_PHOTO_ID_5462890014676057858" border="0" /></a>'Manga Kootan' is an important dish on a Vishu day. It can be prepared either with raw mango or with the ripe ones. When using ripe ones you can omit jaggery. The vellarikai from Vishukani can also go into this wonderful dish. But here since the vellarikai is not available, I have used only raw mango.<br /><br /><span class="fullpost"><br /><b>Ingredients:</b><br />Raw mango cut into big chunks - 2 medium sized<br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5SY8SSmdLNMlmvnSocujhWdwlrCFKXqYN7NyZUxEcp5cbwdfkOWzeevXWpSaFHPrlCnKXMtY_Bs8JNhpwjfgGpWuYEpScpCh8lQtAJpG_aZ5kW00ItpLD-aoY6bAghI3FS2WTpLOCSC5m/s1600/IMG_0906.JPG"><img style="float: right; margin: 0pt 0pt 10px 10px; cursor: pointer; width: 200px; height: 183px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5SY8SSmdLNMlmvnSocujhWdwlrCFKXqYN7NyZUxEcp5cbwdfkOWzeevXWpSaFHPrlCnKXMtY_Bs8JNhpwjfgGpWuYEpScpCh8lQtAJpG_aZ5kW00ItpLD-aoY6bAghI3FS2WTpLOCSC5m/s200/IMG_0906.JPG" alt="" id="BLOGGER_PHOTO_ID_5462888898238839026" border="0" /></a><br />Curds - 1 cup<br />Jaggery - as per taste (Consider the tanginess of the raw mango!)<br />Mustard - 1 tsp<br />Fenugreek seeds - 1/2 tsp<br />Red chilli - 2<br />Oil<br />Curry leaves - 7-8<br />Salt<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipGJk_9uuPaXcih5orVA5U7aJEaxwOAATBkSnTF82eqdka_k36loABODECNNnNqGYjuyh5jdXlYGtZg7lAXRuu8mQIKNSXZDIEC7lBPdL3wJmsiWSwnRnbejRq8KsJwFQWonVkrYfXs_Sm/s1600/IMG_0916.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 198px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipGJk_9uuPaXcih5orVA5U7aJEaxwOAATBkSnTF82eqdka_k36loABODECNNnNqGYjuyh5jdXlYGtZg7lAXRuu8mQIKNSXZDIEC7lBPdL3wJmsiWSwnRnbejRq8KsJwFQWonVkrYfXs_Sm/s200/IMG_0916.JPG" alt="" id="BLOGGER_PHOTO_ID_5462888216597753346" border="0" /></a><br />To Grind:<br />Coconut - 1/2<br />Red chilli - 4-5<br />Green chilli - 3-4<br />Fenugreek seeds - 1 tsp<br /><br /><b>Method:</b><br />Fry the red chilli and fenugreek seeds in a little oil till the fenugreek seeds turn red. Cool and grind with coconut and green chillies. Curds can be used to grind. Keep this aside.<br /><br />Cook the mangoes in enough water with turmeric powder and salt. When the vegetables are cooked add a small piece of jaggery to balance the tanginess of the mangoes. Add a few curry leaves. Mix the ground paste in the remaining curds and add to the cooked mangoes and boil. Remove from heat.<br /><br />Now for seasoning, heat oil in a pan. Add the mustard seeds, methi seeds and red chilli cut into small bits. When the mustard crackles, add the curry leaves and pour the tempering into the manga koottan.<br /><br />Enjoy with hot rice!<br /><br /><b>Preparation Time:</b> 25 mins<br /><b>Serves</b>: 8 people<br /></span>Lakshmi Navaneethhttp://www.blogger.com/profile/02566840454167965936noreply@blogger.com5tag:blogger.com,1999:blog-7527351001171509669.post-58481928854729082562010-04-15T08:52:00.001+03:002010-04-22T12:27:34.144+03:00Vishu<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6xn2PP1tLhz6lpTfilHIEDgok2kvm6pkcY8jHyxe7VXBDzsFRu-sZR9iXr_t1N88hmZRaNn3VLd8Ni72_KXmBkJfT152ebdPjI3tvw1EBy_aVU9rfdlvoLndyQrI-RATkRxni06s0iQF8/s1600/IMG_0894.JPG"><img style="float: left; margin: 0pt 10px 10px 0pt; cursor: pointer; width: 303px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6xn2PP1tLhz6lpTfilHIEDgok2kvm6pkcY8jHyxe7VXBDzsFRu-sZR9iXr_t1N88hmZRaNn3VLd8Ni72_KXmBkJfT152ebdPjI3tvw1EBy_aVU9rfdlvoLndyQrI-RATkRxni06s0iQF8/s320/IMG_0894.JPG" alt="" id="BLOGGER_PHOTO_ID_5460358087338460130" border="0" /></a>After a long break its good to be back again. What better time to start than Vishu! Wishing all our readers and fellow bloggers a happy vishu/puthandu vazhtukal.<br /><br />Vishu is the Malayalam New Year day, marking the start of the harvest season. There are a lot of customs associated with Vishu. More information about Vishu can be found <a href="http://en.wikipedia.org/wiki/Vishu">here</a>. <span style="text-decoration: underline;"></span><br /><br /><span class="fullpost"><br />Vishu falls during the summer vacation in India and its so much fun with all the kids around. It has always been one of my favorite festival as we cousins used to gather at our grandparents place to celebrate it. In the pooja room a elaborate Vishu Kani would be set with all the vegetables and fruits of the season and the beautiful 'kanikonna'. Early morning patiyamma (grandmother) would wake us and closing our eyes would lead us to see the kani. And of course we would get a lot of 'kaineetam' from our uncles and aunts ;).<br /><br />Then the best part would be the sadhya which is a elaborate vegetarian meal served on plantain leaf. Dishes are usually prepared from jackfruits, mangoes, pumpkins, and gourds besides other vegetables and fruits, which are in plenty at that time of the season. Here are some of the items that are traditionally served.<br /><br /><a href="http://recipesfrmsouthindia.blogspot.com/2010/04/manga-kootanmango-curry.html">Manga Kootan/ Mango Curry </a><br />Inji Puli (Recipe coming soon)<br /><a href="http://recipesfrmsouthindia.blogspot.com/2009/08/olan.html">Olan</a><br /><a href="http://recipesfrmsouthindia.blogspot.com/2009/09/aviyal.html">Aviyal</a><br /><a href="http://recipesfrmsouthindia.blogspot.com/2009/09/mathan-erissery.html">Erissery</a><br /><a href="http://recipesfrmsouthindia.blogspot.com/2009/09/mathan-thoran-kumblakai-palya.html">Thoran</a><br /><a href="http://recipesfrmsouthindia.blogspot.com/2009/09/koottukari.html">Koottu</a><br /><a href="http://recipesfrmsouthindia.blogspot.com/2009/09/sambar.html">Sambar</a><br /><a href="http://recipesfrmsouthindia.blogspot.com/2009/09/cucumber-pachchadi-cucumber-raitha.html">Pachchadi</a><br /><a href="http://recipesfrmsouthindia.blogspot.com/search/label/Rasam">Rasam</a><br /><a href="http://recipesfrmsouthindia.blogspot.com/search/label/Pradhaman">Prathaman</a><br /><a href="http://recipesfrmsouthindia.blogspot.com/2009/09/nendran-chips-banana-chips.html">Nendran Chips/ Banana Chips</a><br /><a href="http://recipesfrmsouthindia.blogspot.com/2009/10/sharkara-varatti-sharkara-upperi.html">Sharkara varatti/ Sharkara upperi</a><br /><a href="http://recipesfrmsouthindia.blogspot.com/search/label/Pickle">Pickle</a><br />Pappadam<br /></span>Lakshmi Navaneethhttp://www.blogger.com/profile/02566840454167965936noreply@blogger.com5tag:blogger.com,1999:blog-7527351001171509669.post-63534324197534307572009-11-25T13:58:00.007+02:002009-11-25T14:23:41.026+02:00Jamun Burfi<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2TTR2Ug7LopQCmk_S0aSuQIk_DMc96L9RsZ34n0H4hXKpuK59SjLzZUsGctf8k0IfNcTBxnrV2kR0PLQ1jq2d_GUFxBZrvum3-uzWujs4yRQJkoPDMKuv7youTgeNhXqnz-k3VQ4hipYZ/s1600/Jamun+Burfi.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2TTR2Ug7LopQCmk_S0aSuQIk_DMc96L9RsZ34n0H4hXKpuK59SjLzZUsGctf8k0IfNcTBxnrV2kR0PLQ1jq2d_GUFxBZrvum3-uzWujs4yRQJkoPDMKuv7youTgeNhXqnz-k3VQ4hipYZ/s320/Jamun+Burfi.jpg" alt="" id="BLOGGER_PHOTO_ID_5408015526296184946" border="0" /></a>This recipe is my mother's. 'Jamun' burfi gets its name from the ready made Gulab Jamun mix powder, which is being used along with other ingredients to make this awesome sweet dish. Just when, I've been having a bunch people hopping into our home to keep our spirits high, this winter, I asked Amma, what sweet may be prepared. Thats when she sprung up with recipe which calls for jamun mix...I had half a packet left in the fridge, which I had left untouched for few days now. Thought that this was the best way to surprise everybody instead of the same good old jamun!<br /><span class="fullpost"><span style="font-weight: bold;"><br />Ingredients:<br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIEyshiB5O1bk-pvMiBR8fT-KkKHmWPccc1MN87w4ICi2VzMM2-_JsKKm6zKzS71mZEtB7Kl6IxFtiqBJkGf7jGhkaiu820lKmOnnDUsQ6Vlf6P4WtmrNW-LzWM5MNzmoiqj3cLGDsVz1c/s1600/Ing+Jamun.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIEyshiB5O1bk-pvMiBR8fT-KkKHmWPccc1MN87w4ICi2VzMM2-_JsKKm6zKzS71mZEtB7Kl6IxFtiqBJkGf7jGhkaiu820lKmOnnDUsQ6Vlf6P4WtmrNW-LzWM5MNzmoiqj3cLGDsVz1c/s200/Ing+Jamun.jpg" alt="" id="BLOGGER_PHOTO_ID_5408015678495397762" border="0" /></a><span class="fullpost">Instant Jamun Mix- 1 cup (I'm using MTR)<br />Milk- 1 cup<br />Ghee- 1 cup<br />Sugar- 2 cups<br />Cashew nuts and Almonds- Few<br />Cardamom powder- A pinch<br /><br /><span style="font-weight: bold;">Method:</span><br /></span><div style="text-align: justify;"><span class="fullpost">In a heavy bottomed vessel, add half the quantity of ghee, milk, sugar and the jamun mix. Mix all the ingredients well so that there are no lumps at all. Now, on medium heat, bring this mixture to a boil and continue stirring it till it attains a thick consistency. The color of the mixture will turn roasted brown. Add the remaining half of the Ghee and mix well. Add thin slices of cashew nuts and almonds to it. Add the cardamom powder too. The mixture will leave the sides of the vessel. Transfer it onto a greased plate. You may run the knife on it when it has cooled for about 10 minutes. Absolutely delicious burfi is ready to be served!</span><br /></div><span class="fullpost"><br /><span style="font-weight: bold;">Preparation Time:</span> 45 Minutes<br /><span style="font-weight: bold;">Quantity yield:</span> 15<br /></span>Vidya Raohttp://www.blogger.com/profile/03278943630478622818noreply@blogger.com22tag:blogger.com,1999:blog-7527351001171509669.post-42757729072998489152009-11-18T20:58:00.002+02:002009-11-18T20:58:30.040+02:00Sabsige Soppu (Dill leaves) Chutney<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi69SV3ZlH2VPGiR24Y5iSK8uhhiuDoOPzc15GKT9MBPRWr7FOgw7MpjYZ0XKcuN09Et_RqBLCQNHwBCFTOJ3OZCe0KWL5BZafYnmhZOD1KeqREP7hWJFiyXv2AYdRPjag1OuBwQ3O69nZa/s1600/Chutney.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi69SV3ZlH2VPGiR24Y5iSK8uhhiuDoOPzc15GKT9MBPRWr7FOgw7MpjYZ0XKcuN09Et_RqBLCQNHwBCFTOJ3OZCe0KWL5BZafYnmhZOD1KeqREP7hWJFiyXv2AYdRPjag1OuBwQ3O69nZa/s320/Chutney.jpg" alt="" id="BLOGGER_PHOTO_ID_5405519447203914018" border="0" /></a>This one comes from my MIL's kitchen. Its another, one of those typical South Canara dishes. I love it for another fact that Dill leaves help relieve my kiddo's occasional Colic pain. It helps pass the accumulated gas in his tiny tummy which is the actual cause for Colic. It soothes his delicate stomach walls and helps increase his digestive power too. Its an easy to do dish and good to taste!<br /><div style="text-align: justify;"><br /></div> <span class="fullpost"><span style="font-weight: bold;"><br />Ingredients:<br /></span></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwTiF7mMADh7LOm6dJCs1OOXwIYG_RfiUxkzVItmCtLy6ukoOwivZaslu840YwUeVZwtidrrK_5zsX0W8M-lQVSdC843HlHhn8S1La-8Os7egT-08jj_b5Jp21HwkJolWfPfdB6bvNuXRi/s1600/Chutney+ing.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwTiF7mMADh7LOm6dJCs1OOXwIYG_RfiUxkzVItmCtLy6ukoOwivZaslu840YwUeVZwtidrrK_5zsX0W8M-lQVSdC843HlHhn8S1La-8Os7egT-08jj_b5Jp21HwkJolWfPfdB6bvNuXRi/s200/Chutney+ing.jpg" alt="" id="BLOGGER_PHOTO_ID_5405519691643736002" border="0" /></a><br /><span class="fullpost">Grated Coconut- 2 tbsp<br />Sabsige soppu- Few leaves (only)<br />Tamarind- 1 inch peice<br />Hing/Asafoetida- A pinch<br />Dry roasted Channa dal/Chickpeas lentil- 1 tsp<br />Red Chilly-1<br />Salt to taste<br />Oil- 1 tsp<br />Urad dal- 1 tsp<br />Mustard seeds- 1/2 Tsp<br />Curry leaves- Few<br /><br /><span style="font-weight: bold;">Method:</span><br /></span><div style="text-align: justify;"><span class="fullpost">Grind Coconut, Dill leaves, Tamarind, Hing, Dal and Red chilly to a fine paste. Add salt to taste. In a pan, heat the oil. Add Urad dal and Mustard seeds. When the mustard seeds splutter, add the Curry leaves. Season the Chutney with this tempering. Enjoy with Rice, Idly or Dosa!</span><br /><br /></div><span class="fullpost"> <span style="font-weight: bold;">Preparation Time:</span> 15 Minutes<br /><span style="font-weight: bold;">Serves:</span> 2 people<br /></span>Vidya Raohttp://www.blogger.com/profile/03278943630478622818noreply@blogger.com16tag:blogger.com,1999:blog-7527351001171509669.post-20092914247463582952009-11-14T03:51:00.007+02:002009-11-14T05:19:32.672+02:00Kai Murukku<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0aU4d9vbr2LtCatLb_Fm8kzAEAE7QdI6wDuYbcgnaVLjn-AGCLY4UFbxFwM8_IajQMCkQ5c6GqH7lntOb0LMyaerEogfTrmccRDup7TqNJrAAAzuiwuiCeDxrmjovBr4TvMfEpLwQAVD6/s1600-h/IMG_0698.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 250px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0aU4d9vbr2LtCatLb_Fm8kzAEAE7QdI6wDuYbcgnaVLjn-AGCLY4UFbxFwM8_IajQMCkQ5c6GqH7lntOb0LMyaerEogfTrmccRDup7TqNJrAAAzuiwuiCeDxrmjovBr4TvMfEpLwQAVD6/s320/IMG_0698.jpg" alt="" id="BLOGGER_PHOTO_ID_5403788049505035154" border="0" /></a>Kai murukku evokes memories of wedding. This is one of the important '<i>Cheeru Bakshanam</i>' (Snacks given to the grooms side during wedding). This is a hand made snack and hence require a lot of patience. Amma prepares one of the best murukku. I admire the way she makes them so evenly. I have tried them and somehow never mastered this art ...<br /><br />Here is her recipe.<br /><span class="fullpost"><br /><b>Ingredients:</b><br />Rice - 6 cups<br />Urad dal (fried and powdered) - 1/4 cup<br />Cumin seeds (crushed a little) - 3-4 tsp<br />Butter - 3 tbsp<br />salt<br />Oil - for deep frying<br /><br /><b>Method:</b><br />Soak rice for 10 mins. Then drain water thoroughly by keeping it in a colander for 10 mins. Then powder it in a mixer-grinder till it becomes a fine powder. Sieve this further. Sieving is really important to get a fine texture and also to remove any impurities. <br />Mix the rice flour, urad dal powder, salt, cumin seeds and butter. Add enough water to make a soft batter.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN5TChgQv4CM62plhLSbIvShN1BN_8oNROAOWKjrOudxTu0XCzpDZ-1WRWEd0TmQXpfqZWIT9YW8HhPqjhXsZ-ZakyFXhAybIS-E2gGmsoCe2RBA5IRImpRBqDJiRlxFzZh_ZH6sDEdJLs/s1600-h/IMG_0670.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 168px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN5TChgQv4CM62plhLSbIvShN1BN_8oNROAOWKjrOudxTu0XCzpDZ-1WRWEd0TmQXpfqZWIT9YW8HhPqjhXsZ-ZakyFXhAybIS-E2gGmsoCe2RBA5IRImpRBqDJiRlxFzZh_ZH6sDEdJLs/s200/IMG_0670.jpg" alt="" id="BLOGGER_PHOTO_ID_5403783724058310642" border="0" /></a><br />Take a small lemon size dough and use your index and thumb fingers and sprial in circular motion either on news paper or paper towel.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixgYcuLmQHTMxf6egwizItJfpnk_AsqgsWNxruNohHo8le0mV6inpUAYSQo24pCyVNhhgKyXuXExxLuptmikZLsaIMAoy7gdaYTAVMzCKx90T3T_SwC9S7BAaxotbdaqg0QkBFWYaqJq-2/s1600-h/IMG_0674.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 185px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixgYcuLmQHTMxf6egwizItJfpnk_AsqgsWNxruNohHo8le0mV6inpUAYSQo24pCyVNhhgKyXuXExxLuptmikZLsaIMAoy7gdaYTAVMzCKx90T3T_SwC9S7BAaxotbdaqg0QkBFWYaqJq-2/s200/IMG_0674.jpg" alt="" id="BLOGGER_PHOTO_ID_5403785310399016898" border="0" /></a><br />Heat oil in a frying pan.<br />When it is very hot, carefully slide the murukku and fry on both the sides till they are golden brown.<br />Drain and remove to a tissue lined container.<br />Enjoy the fruit of your hard work :)<br /><br /><b>Preparation time:</b> 40 min<br /><b>Yield:</b> 30<br /></span>Lakshmi Navaneethhttp://www.blogger.com/profile/02566840454167965936noreply@blogger.com11tag:blogger.com,1999:blog-7527351001171509669.post-12113107807330386122009-11-11T15:47:00.003+02:002010-04-16T09:09:58.356+03:00Paruppu Urundai Kuzhambu<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTbqNdxb7N1UYthyzMkI-RAvpAX0w1c0aU2sHNnVlF9-9DrpujcZbLwBtvD4lFKXpjOmiRfr-CeTju78B_tSxE-_81vqieQfXJaKTNR2hzmbIms6_5itEY8RJVENiFsZYU8viujffi9mk6/s1600-h/IMG_0720.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTbqNdxb7N1UYthyzMkI-RAvpAX0w1c0aU2sHNnVlF9-9DrpujcZbLwBtvD4lFKXpjOmiRfr-CeTju78B_tSxE-_81vqieQfXJaKTNR2hzmbIms6_5itEY8RJVENiFsZYU8viujffi9mk6/s320/IMG_0720.jpg" alt="" id="BLOGGER_PHOTO_ID_5402845393256832706" border="0" /></a>This is an interesting curry made in most of the tamil Iyers and Iyengars. 'Paruppu Urundai' is nothing but koftas made with toor dal. These koftas are used as a substitute for vegetables. This is a wholesome and healthy curry.<br /><br />Here is the recipe.<br /><span class="fullpost"><br /><b>Ingredients for Paruppu Urundai: </b><br />Toor Dal - 3/4 cup<br />Red Chilli - 2<br />Salt<br />Mustard seeds - 1 tsp<br />Chopped Onion (optional) - 1/4 cup<br />Grated coconut (optional) - 1/4 cup<br />Chopped green chillies - 2<br />Rice flour - 1 tsp<br />Asafoetida - 1/2 tsp<br /><br /><b>Method for Paruppu Urundai:</b><br />Clean and soak the dal for 2 hours.<br />Drain and grind the dal along with red chilli, salt and asafoetida into a coarse firm paste.<br />Heat a little oil in a pan and allow mustard to splutter. Add green chilli and onions and fry till the onion turns golden brown.<br />Add the ground dal paste. Stir till it changes color.</span><br /><span class="fullpost">It might stick to the pan, but still keep stirring till the raw smell of dal goes.<br />When done, remove from fire and add grated coconut and rice flour. Mix well and prepare small balls.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhptMIKm5an7xr0TyBOsJVpo9ju_CU4h7yFilAtEkxSKDcch_K9Geypqh7wovKxdRKOSlGkJpLt1ASiOy0E8EnvIszblcbIC7jazUyqcBYRFdzscF2zHDT8oO2JfW7s5I09jI8tvmUxMLmh/s1600-h/IMG_0712.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 174px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhptMIKm5an7xr0TyBOsJVpo9ju_CU4h7yFilAtEkxSKDcch_K9Geypqh7wovKxdRKOSlGkJpLt1ASiOy0E8EnvIszblcbIC7jazUyqcBYRFdzscF2zHDT8oO2JfW7s5I09jI8tvmUxMLmh/s200/IMG_0712.jpg" alt="" id="BLOGGER_PHOTO_ID_5402844855988590466" border="0" /></a><br /><b>Ingredients for Kuzhambu:</b><br />Tamarind - 1 small lemon sized<br />Red chilli - 1<br />Toor dal - 1 tsp<br />Channa dal - 1 tsp<br />Fenugreek seeds - 1/2 tsp<br />Mustard - 1 tsp<br />Asafoetida - 1/2 tsp<br />Curry leaves - 4-5 strands<br />Sambar powder - 2 tbsp<br />Gingely oil - 2-3 tbsp<br /><br /><b>Method for Kuzhambu:</b><br />Heat oil in a pan, season with mustard, asafoetida and curry leaves. Add red chilli, fenugreek seeds and the dals. Add sambar powder and fry for 5 sec. Immediately add tamarind extract and salt. Allow to boil for 15-20 min. Then slowly drop 2 balls at a time into the boiling gravy. When the balls are cooked, they will float to the top. Boil together for few more min.<br /><br /><b>Preparation time:</b> 45-50 mins<br /><b>Serves:</b> 4 people<br /></span>Lakshmi Navaneethhttp://www.blogger.com/profile/02566840454167965936noreply@blogger.com15tag:blogger.com,1999:blog-7527351001171509669.post-68453192840480718942009-11-09T14:01:00.002+02:002009-11-11T03:27:58.041+02:00Roasted Brinjal Mosaru Bajji<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKoSAt1TvdVA49nz_M7Ic5l2TtFeBp1zfyZviuHkK98i7VHg4yidY54QnewIrJ_JoHSOPT2G3fmyXCAVZaX1LCV4v4ms0RighusbjvTPHN_bcbP0iX9BJvYK_jqb6WXaQaQprnHStXiBrF/s1600-h/Brinjal+Mb.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKoSAt1TvdVA49nz_M7Ic5l2TtFeBp1zfyZviuHkK98i7VHg4yidY54QnewIrJ_JoHSOPT2G3fmyXCAVZaX1LCV4v4ms0RighusbjvTPHN_bcbP0iX9BJvYK_jqb6WXaQaQprnHStXiBrF/s320/Brinjal+Mb.jpg" alt="" id="BLOGGER_PHOTO_ID_5402650766808157938" border="0" /></a>This recipe has been passed on to me by my sister...who has learnt it from her MIL. It is indeed one of the tastiest 'avtar' of Brinjal! It doesnt require any cooking, except for roasting the Brinjal. Traditionally, this was done in the 'Chulha' where, they would just leave the Brinjals on the red hot coal. They would have, for example, cooked rice and put the fire off. Yet the heat present in the Chulha is sufficient enough to roast Brinjal! Well, in our gadget-savvy kitchen..we have the oven! We have to basically bake it for about an hour at 180 deg centigrade. Of course, in case you have a gas stove, you could just expose the Brinjal to the open flame and it would just take few minutes.<br /><span class="fullpost"><br /><b>Ingredients:</b><br />Big Purple Brinjal- 1<br />Yogurt/curd- 1 1/2 cup<br />Salt to taste<br />Green chillies- 2 chopped<br />Coriander leaves- Few<br />Oil- 2 tsp<br />Urad dal- 1 tsp<br />Mustard seeds- 1/2tsp<br />Red Chilly- 1 (Broken into pieces)<br />Curry leaves- few<br /><br /><b>Method:</b><br />Apply oil around the Brinjal and place in a tray covered with Aluminum foil. Pre-heat the oven to 180 deg C. Once, the desired temperature is attained, place the tray inside the oven and leave it for about an hour.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjERPEgtSvqoqL_08DnoMEz4xEG0nPMp2o1eBopL868F2YHwZhvzT6K8sV0UhuXherzDSL0NT8z1TqciJQbA-s0IXCbolq3HsxgK9TWQeTd53zED1GoyVH6MxNB0n3o46aoWtROof9mVJ_S/s1600-h/Brinjal+baked.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjERPEgtSvqoqL_08DnoMEz4xEG0nPMp2o1eBopL868F2YHwZhvzT6K8sV0UhuXherzDSL0NT8z1TqciJQbA-s0IXCbolq3HsxgK9TWQeTd53zED1GoyVH6MxNB0n3o46aoWtROof9mVJ_S/s200/Brinjal+baked.jpg" alt="" id="BLOGGER_PHOTO_ID_5402650999263806434" border="0" /></a><br />After an hour, take the tray out and let the Brinjal cool for few minutes. You can easily peel off the skin and keep the pulp aside. To this add Yogurt, Salt, Green chillies and mix well. In a pan, heat oil. Add Urad dal, Mustard seeds and Red Chilly pieces. Once the mustard starts to splutter, add the Curry leaves and pour this seasoning to the Brinjal-Yogurt mixture. Mix well and garnish with Coriander leaves. Enjoy with Rice!<br /><br /><b>Preparation Time:</b> 1h:15Minutes<br /><b>Serves:</b> 2 people<br /></span>Vidya Raohttp://www.blogger.com/profile/03278943630478622818noreply@blogger.com13tag:blogger.com,1999:blog-7527351001171509669.post-44901999171840573222009-11-06T17:52:00.001+02:002010-04-16T09:09:58.357+03:00Lemon Rasam<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUITRMXf2y41wsMLveXcF6C-F2PkeAKRHgV4a3Sj9Xqw8sA9Y6knNZOjKt_kxFulLQP42h8nbHxTZgVJ7AdAsBq7bQ_cN-VAiEkE4mV0WiVQ-xCinVWr0anP5W-aoLAcRronrC9H1JF5yJ/s1600-h/saar+ing.jpg"></a><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLrVsdgkHAKbKpMl1eU1GX6iKWmxNZnsYma-lzA9Ohplc1Lv1ToFOusr3DTUPNbt7khTrLkkD6dxZUMzTnt-jeSv487Q3aGnBd7cCxS8QM0F5sUvrK9yeKErEAu935g-O-2uJqNsAtc3FN/s1600-h/saar.jpg" style="text-decoration: none;"><br /><img style="text-align: left;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 320px; height: 240px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLrVsdgkHAKbKpMl1eU1GX6iKWmxNZnsYma-lzA9Ohplc1Lv1ToFOusr3DTUPNbt7khTrLkkD6dxZUMzTnt-jeSv487Q3aGnBd7cCxS8QM0F5sUvrK9yeKErEAu935g-O-2uJqNsAtc3FN/s320/saar.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5400980601854950018" /></a><br /><br /><div style="text-align: justify;">One of the much sought after Rasam in our home is Lemon Rasam. This rasam may be relished with hot Rice and roasted papad or each sip may be enjoyed like a soup! With winter very much in, this rasam is always relished with a bright smile to lighten up the dark days! </div><span class="fullpost"><br /><b>Ingredients:</b></span></div><div><b><br /></b></div><div><span class="fullpost"></span><b><span class="Apple-style-span" style="font-weight: normal; "><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUITRMXf2y41wsMLveXcF6C-F2PkeAKRHgV4a3Sj9Xqw8sA9Y6knNZOjKt_kxFulLQP42h8nbHxTZgVJ7AdAsBq7bQ_cN-VAiEkE4mV0WiVQ-xCinVWr0anP5W-aoLAcRronrC9H1JF5yJ/s1600-h/saar+ing.jpg"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUITRMXf2y41wsMLveXcF6C-F2PkeAKRHgV4a3Sj9Xqw8sA9Y6knNZOjKt_kxFulLQP42h8nbHxTZgVJ7AdAsBq7bQ_cN-VAiEkE4mV0WiVQ-xCinVWr0anP5W-aoLAcRronrC9H1JF5yJ/s200/saar+ing.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5400980798217407922" style="float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 200px; height: 150px; " /></a><div>Cooked Toor dal- 2 cups</div></span></b><div><span class="fullpost">Chopped Green chillies- 2</span></div><div><span class="fullpost">Chopped Ginger- 1 inch peice</span></div><div><span class="fullpost">Curry leaves - Few</span></div><div><span class="fullpost">Coriander leaves- Few sprigs</span></div><div><span class="fullpost">Turmeric powder- A pinch</span></div><div><span class="fullpost">Salt to taste</span></div><div><span class="fullpost">Ghee- 2 tsp</span></div><div><span class="fullpost">Urad dal- 1 tsp</span></div><div><span class="fullpost">Mustard seeds- 1/2 tsp</span></div><div><span class="fullpost">Red chilly- 1 (Broken into pieces)</span></div><div><span class="fullpost">Jeera/Cumin seeds- 1/2 tsp</span></div><div><span class="fullpost">Hing/Asafoetida- A pinch</span></div><div><span class="fullpost">Lemon- 1</span></div><div><br /></div><div><span class="fullpost"><b>Method:</b></span></div><div style="text-align: justify;"><span class="fullpost"><b></b>Take the cooked dal in a vessel and add Green chillies, Ginger, Curry leaves, Coriander leaves, Turmeric powder and salt. Mix well and bring it to a nice boil. In a small pan, heat ghee. Add Urad dal, Mustard seeds, Red chilly pieces and Jeera. Once the mustard has stopped spluttering, add Hing and pour this tempering to the Rasam. Finally, Before, serving, squeeze a lemon and enjoy! </span></div><div><br /></div><div><span class="fullpost">Note- You may crush some garlic and add to the tempering. Thats a differet experience altogether!</span></div><div><br /></div><div><span class="fullpost"><b>Preparation Time:</b> 30 Minutes</span></div><div><span class="fullpost"><b>Serves</b>: 4 people</span></div><div><br /></div><div><br /></div></div>Vidya Raohttp://www.blogger.com/profile/03278943630478622818noreply@blogger.com9tag:blogger.com,1999:blog-7527351001171509669.post-28035751879749217032009-11-05T10:56:00.001+02:002009-11-05T10:56:37.761+02:00Avarekaalu Akki Rotti<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpz8PGvWh6fI47OysBfX1bw7hi1cvbGafAFqKWgfIoWZ09gPESLuDvy1Vo0hQ21CFaoJre9UZPCGiPu0leoUm1YVa1njCH5F1rkIzixvOgqoiTuOKG-r2hhbfKpIsF8uTwzVU_Bmt2Hyvm/s1600-h/IMG_0649.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpz8PGvWh6fI47OysBfX1bw7hi1cvbGafAFqKWgfIoWZ09gPESLuDvy1Vo0hQ21CFaoJre9UZPCGiPu0leoUm1YVa1njCH5F1rkIzixvOgqoiTuOKG-r2hhbfKpIsF8uTwzVU_Bmt2Hyvm/s320/IMG_0649.jpg" alt="" id="BLOGGER_PHOTO_ID_5400538023424306546" border="0" /></a>Its Avarekaalu season here in India and its wonderful to be here during this time :). I can try many of my favorite dishes with this tasty beans. Avarekaalu or Hyacinth beans is a favorite of any kannadiga. During the season, you can see in every house people buy these in loads and they all sit together to remove the beans from their pods ... A variety of dishes are prepared using these beans like sambar, usli, uppittu (upma), nippattu (snack), rotti...the list goes on.<br /><br />Akki Rotti is perhaps a unique dish of Karnataka. Though it might sound similar to Thali peet of Maharashtra, this dish is prepared only with rice flour as a main ingredient. This is one of my favorite breakfast items. Generally it is prepared with only using onions and other spices but during Avarekaalu season you cant miss using them.<br /><br />Here is the recipe.<br /><span class="fullpost"><br /><b>Ingredients:</b><br />Rice flour - 3 cups<br />Chopped onions - 1 cup<br />Freshly grated coconut - 1 cup<br />Avarekaalu (cooked) - 1 cup<br />Chopped coriander leaves - 5-6 tbsp<br />Chopped green chillies - 2<br />Minced ginger - 3 tsp<br />Cumin seeds - 3 tsp<br />Salt<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzjvGJzZiNx9rQzE_OdTir2umN8VjBD4eBr34OUmbgUKOsShhYLcqxTrNR0cYbInZrSzsBPJQlsfg6hmJaQX_63susMYemO7GZ7r7yw65JozhNT-sHPmzv_N492Kg7LjBzGVUvLLL7qfXE/s1600-h/IMG_0616.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 161px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzjvGJzZiNx9rQzE_OdTir2umN8VjBD4eBr34OUmbgUKOsShhYLcqxTrNR0cYbInZrSzsBPJQlsfg6hmJaQX_63susMYemO7GZ7r7yw65JozhNT-sHPmzv_N492Kg7LjBzGVUvLLL7qfXE/s200/IMG_0616.jpg" alt="" id="BLOGGER_PHOTO_ID_5400539264219462450" border="0" /></a><br /><b>Method:</b><br />Mix all the above ingredients in a bowl and then add water slowly to make a thick dough as in the picture.<br />Since the rice flour does not have the elastic nature of wheat flour, it cannot be </span><span class="fullpost">rolled out. Instead you have to use your bare hands to flatten them either directly into a pan, or use a moist cloth or plantain leaf. Here I am using plantain leaf.<br />Apply oil over the plantain leaf and your hands as well. Take a handful (large lemon sized) of dough and flatten it using hands over the leaf.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFPOyVjiLpmpRTbcknMvUp-fjITOttZQb7S1WfscyQtMrXx7toXL2EamQ_xV2jt9nhCXXNfHEi2OCe7UAbhmnqovVJUdf4MDgjjqSIZ89g3uu9PlsFdo3PpjXqgWIkDUwgg3bvgdsy2BIF/s1600-h/IMG_0622.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 157px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFPOyVjiLpmpRTbcknMvUp-fjITOttZQb7S1WfscyQtMrXx7toXL2EamQ_xV2jt9nhCXXNfHEi2OCe7UAbhmnqovVJUdf4MDgjjqSIZ89g3uu9PlsFdo3PpjXqgWIkDUwgg3bvgdsy2BIF/s200/IMG_0622.jpg" alt="" id="BLOGGER_PHOTO_ID_5400539968814968738" border="0" /></a><br />Heat a tava. Transfer the flatten rotti onto the tava and after 2-3 sec remove the leaf. Pour a tsp of oil and let it cook for 1-2 minutes and then turn the other side and pour a tsp oil and cook for another 1-2 minutes.<br />Serve hot with chutney or brinjal ennegai (Recipe coming soon ...).<br /><br /><b>Preparation time:</b> About 4-5 minutes for each rotti.<br /><b>Serves:</b> 5 people<br /></span>Lakshmi Navaneethhttp://www.blogger.com/profile/02566840454167965936noreply@blogger.com13tag:blogger.com,1999:blog-7527351001171509669.post-43013025741829768822009-11-03T14:25:00.003+02:002009-11-04T05:00:35.987+02:00Uppu puli dose<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFV0tlkjDmFWilKQiYCEBfbdpyV0PXNxKb9FzNhPEG4_kZ_U0n2Un63eL9SHUvtJqDQxo8x5lutO59ZbNlpiOfQVeWmmz5LiVTklrzrtCNcEEJYio5pURmJlg3qiU7MpimtheA7puvd7If/s1600-h/upuu+puli+dose.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFV0tlkjDmFWilKQiYCEBfbdpyV0PXNxKb9FzNhPEG4_kZ_U0n2Un63eL9SHUvtJqDQxo8x5lutO59ZbNlpiOfQVeWmmz5LiVTklrzrtCNcEEJYio5pURmJlg3qiU7MpimtheA7puvd7If/s320/upuu+puli+dose.jpg" alt="" id="BLOGGER_PHOTO_ID_5400076804783757586" border="0" /></a>This is a variety of dosa prepared in South Canara district of Karnataka. It has an assortment of spices which is ground with Coconut and added to the Rice batter. This imparts all the flavors and the aroma to the dosa. The speciality of this dosa is that we do not use Urad dal. Instead, a tablespoon or two of coconut gives the softness to the dosa.<br /><span class="fullpost"><br /><b>Ingredients to grind for the Dosa batter of 3 cups of ONLY Rice:</b><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitp_rfLD_cZd4y6m4Cx5DMCHb5cr3AdMI9ddq6t7vG5bwbnhQSj2V3s4gLrpedUUkV6n91X8yiV_Oeu8yTRlpe8aDwUeZFn1O808QoYaro89yHVz2hMI6KL-3uR-JMH9RDHgpctXMa1_Va/s1600-h/dose+ing.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitp_rfLD_cZd4y6m4Cx5DMCHb5cr3AdMI9ddq6t7vG5bwbnhQSj2V3s4gLrpedUUkV6n91X8yiV_Oeu8yTRlpe8aDwUeZFn1O808QoYaro89yHVz2hMI6KL-3uR-JMH9RDHgpctXMa1_Va/s200/dose+ing.jpg" alt="" id="BLOGGER_PHOTO_ID_5400077031571265282" border="0" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx_ALe__AHG2SG9AsnzW5X0aSko2tUUy80fJIi2q7OSgHkT23ZToXwrdvzmN5NjdxEpKe7Ypr_JBjLjWUNF-VlER3iBdEYpJRNQMobFGy_7nSlFKPL4UExxywi1pjkI0ShUDfhbSRnEr8Y/s1600-h/dose+ing.jpg"></a><br />Grated Coconut- 2 tbsp<br />Coriander seeds- 1 1/2 tbsp <br />Jeera/Cumin seeds- 2 tsp<br />Red chillies- 4-5 [If they are not of the hot variety, you may add more chillies which gives dosa the unique color; unfortunately, the chillies, I'm using are real hot...hence, added only few :( ]<br />Tamarind pulp- Extracted from a Lemon sized ball of Tamaind<br />Jaggery- 1 tbsp (Optional)<br /><br /><b>Method:</b> <br />Grind the above mentioned ingredients to a fine paste and add it to the Dosa batter which has only Rice. Keep for fermentation for about 6-8 hours. Check for salt and pour a ladle full of batter on the hot tava. Cove and cook the dosa on one side. You may relish this with a dollop of butter or jaggery!<br /><br /><b>Preparation Time:</b> 5 Minutes for the dosa<br /><b>Serves:</b> 4 people.</span>Vidya Raohttp://www.blogger.com/profile/03278943630478622818noreply@blogger.com15tag:blogger.com,1999:blog-7527351001171509669.post-41691555194811429872009-11-01T06:10:00.000+02:002009-11-03T05:09:43.264+02:00Green fritters<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimvw26nGU9exuO6ZRYoUwnq-UsHlRCKebGM3qyLTehcOMZ66F5l79nm5-mSsv_FOi3K9Y_9PPJBsNFjwgze9xsntpI58E7s1IsYrEyZEkSJh54nSI8xfSKKS0vEcRsq1eSqIszMGvJ4s4X/s1600-h/IMG_0597.jpg"><img id="BLOGGER_PHOTO_ID_5398980198824164738" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 226px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimvw26nGU9exuO6ZRYoUwnq-UsHlRCKebGM3qyLTehcOMZ66F5l79nm5-mSsv_FOi3K9Y_9PPJBsNFjwgze9xsntpI58E7s1IsYrEyZEkSJh54nSI8xfSKKS0vEcRsq1eSqIszMGvJ4s4X/s320/IMG_0597.jpg" border="0" /></a>I have been thinking of posting this since a very long time. I love experimenting in the kitchen and this is one of the results of my experiments :). I have made a few changes (or added my own ingredients) to the usual bajji recipe and this is a hit with my family.<br /><br />Here is the recipe.<br /><span class="fullpost"><br /><b>Ingredients:</b><br />Thinly sliced onion - 1 big<br />Besan - 6 tbsp<br />Corn flour - 5 tbsp<br />Rice flour - 2 tbsp<br />Salt<br />Asafoetida (Hing) - 1/2 tsp<br />Oil - For deep frying<br /><br /><b>To grind:</b><br />Curry leaves - 5-6<br />Coriander leaves - A small bunch<br />Green chilli - 1<br />Tamarind - a small piece<br />Ginger - a small piece<br />Cumin seeds - 2 tsp<br /> <br /><img id="BLOGGER_PHOTO_ID_5398981037790287538" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 194px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6kmsrAtjvXISurH7fIXF-khRDrz_vfPZoaDvpc2YhFDedM86l1YxqsdiyWFq-0NRCggffQkKkVfJjCbCz8sDv-Ep6wVJNXXzKdnspY-wf5ky8vjBnHg7oniDJtCl118bz4G0Jgcpwm17x/s200/IMG_0607.jpg" border="0" /><br /><b>Method:</b><br />Grind the masala ingredients adding very little water to a fine paste.<br />Take the rest of the ingredients in a bowl and mix the ground paste and make a thick batter (bajji consistency) adding little water.<br />Heat oil in a frying pan.<br />Dip the thinly sliced onions in the batter so that it is thinly coated in batter, and put it in the hot oil. Fry till golden brown.<br />Serve hot with sauce or chutney.<br /><br /><b>Preparation Time:</b> 25 mins<br /><b>Serves:</b> 2 people<br /></span>Lakshmi Navaneethhttp://www.blogger.com/profile/02566840454167965936noreply@blogger.com11tag:blogger.com,1999:blog-7527351001171509669.post-36392300821100169852009-10-29T19:30:00.014+02:002010-04-16T09:09:58.358+03:00Easy Mixed Vegetable Curry<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF8w9iL05yvSu6aUHU2ai0r4y9LE8C-TjjWl2AB6qI7N-hbiwxYSIlh-aLWtt-pLT_9ISTox6B3poKYsChvFVyFKkvBgc91SHxNVhLlaQWbEokSFpRMpQFgmaXT9ryJsr4uv8BSiOYunZA/s1600-h/curry.jpg"><img id="BLOGGER_PHOTO_ID_5398985472077479554" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 320px; CURSOR: hand; HEIGHT: 180px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF8w9iL05yvSu6aUHU2ai0r4y9LE8C-TjjWl2AB6qI7N-hbiwxYSIlh-aLWtt-pLT_9ISTox6B3poKYsChvFVyFKkvBgc91SHxNVhLlaQWbEokSFpRMpQFgmaXT9ryJsr4uv8BSiOYunZA/s320/curry.jpg" border="0" /></a><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigkzzTVXT45yEwo9mlKMEs8FXc431B6hmqfSJNpCHmKLLdgJsQ0AkEav0NeSGTm-YNZDldT99V98c_iq0M2h7N78JZF2cgyfNtNezSAmEIpkQornNwNuYCosgh2EcM5xYbGQykfwFfXSDq/s1600-h/curry.jpg"></a>This one is a true life-saver, when we have few unexpected guests :P It is totally my Amma's recipe and I'm just reproducing it the way it is. Its easy to make, achievable in a limited time and is great accompaniment for the Rotis and Poori too. The list of ingredients may be huge but, the method is simple. Do try it, for a change!<br /><span class="fullpost"><br /><b>Ingredients:</b><br />Cooked vegetables- 1 1/2 cup (Carrots, Beans, Green peas, Cauliflower, Potato etc..)Oil- 2 tsp<br />Jeera/Cumin seeds- 1 tsp<br />Hing/Asafoetida- A pinch<br />Onion- 1 small chopped (Optional)<br />Turmeric- 1/2 tsp<br />Jeera powder/Cumin seed powder- 1/2 tsp<br />Dhania powder/Coriander powder- 1/2 tsp<br />Salt to taste<br />Coriander leaves- For garnish<br /><br /><b>To grind:</b> <br /><br /><img id="BLOGGER_PHOTO_ID_5398986514919070066" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 200px; CURSOR: hand; HEIGHT: 150px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8IH9JuZpwaMBslmHQ4Ta6p8OA1JGoqXJdQ1eZvSPLiEETo6l1AhxeVAfc8YksGQ2z7eSB3-H4uIeu8EKafLC_OYhgbCpdKSIPuwPUluOvjLbIeAIK-aAY0-7acqurjQagbkkbldqcdhds/s200/ing+curry.jpg" border="0" /><br />Grated coconut- 1 tbsp<br />Green chillies- 2-3<br />Garlic- 2 pods<br />Ginger- 1 inch piece<br />Onion- 1 small<br />Tomato- 1<br />Poppy seeds- 1 tsp<br />Cashew nuts- Few<br />Dates- 4-5<br />Cardamom- 1<br />Pepper Corns- Few<br />Saunf/Fennel seeds- 1 tsp<br />Bay leaf- 1/2 a leaf<br />Cinnamon- 1 inch piece<br />Clove- 1<br /><br /><b>Method:</b><br />Cook and keep aside vegetables of your choice. Grind the above mentioned ingredients to a fine paste and keep aside. In a vessel, heat oil. Add Jeera. When it starts to emit its aroma, add the paste and let it boil well and cook it for about 10 minutes on low heat. Now, add the Turmeric powder, Jeera powder, Dhania powder and Salt to taste. You may add water to adjust the consistency of the gravy as per your choice. Let it boil well and cook for another 5 minutes. Add the cooked vegetables and mix well. Garnish with Coriander leaves. You may add a dash of cream too! Serve with hot Rotis/Pooris!<br /><br /><b>Preparation Time:</b> 30 Minutes<br /><b>Serves:</b> 4 people <br /></span>Vidya Raohttp://www.blogger.com/profile/03278943630478622818noreply@blogger.com11tag:blogger.com,1999:blog-7527351001171509669.post-29456652002432185182009-10-26T19:24:00.009+02:002009-10-27T00:08:29.797+02:00Birthday Bash of Aditya<div style="text-align: justify;">Last Sunday, we celebrated our little ones second birthday. It was long pending since 7th; which is his birth date. My bundle of joy was waiting for his cake with the knife :P ...I mean to cut it! We had a good gathering and shared some good moments. It was my first venture into arranging for a birthday party and I enjoyed it thoroughly...I had many helping hands...my husband, Lakshmi and her husband (awesome twosome!!) and the birthday boy himself :P<br /></div><div style="text-align: justify;"><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMDrCHCq9DMFt4AnY8bimD2_yw3ehNNGrwmFMqqybj5keDd__j1_y9Qp8mzURsVo2dkBf9gQ9pEiBCPfNmWdGiOF61yLghyLWOitKBD4FMMOEL3G_DQ_jSx0DQWXn7-MOTvDib-krfh3m2/s1600-h/cake.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMDrCHCq9DMFt4AnY8bimD2_yw3ehNNGrwmFMqqybj5keDd__j1_y9Qp8mzURsVo2dkBf9gQ9pEiBCPfNmWdGiOF61yLghyLWOitKBD4FMMOEL3G_DQ_jSx0DQWXn7-MOTvDib-krfh3m2/s320/cake.jpg" alt="" id="BLOGGER_PHOTO_ID_5397033776153650466" border="0" /></a><span class="fullpost">We baked the cake and I have to thank Tina of Kaipunyam, a million times for her deadly delicious <a href="http://kaipunyam.blogspot.com/2009/09/chocolate-cake.html">Chocolate cake recipe</a>. We prepared two layered cake; plain vanilla flavored and chocolate flavored. If it was not for Lakshmi, the cake never would have taken a beautiful look. All thanks to her for beautifying it with chocolate icing and cream decor! I have to learn it...never tried my hands on it. </span><br /></div><span class="fullpost"><br />The menu contained:<br />1. Chappathi<br />2. Mattar Paneer<br />3. Aloo fry<br />4. Vegetable Pulav<br />5. Tomato Raitha<br />6. Curd/Yogurt Rice<br />7. Gulab Jamun<br /><br /></span><div style="text-align: justify;"><span class="fullpost">The recipes for the above mentioned will be coming soon. We had fun cooking, baking and finally eating :) I have definitely learnt a lot of lessons from this experience. Hoping to have more such get-togethers and parties;each time making it better than the former!</span></div>Vidya Raohttp://www.blogger.com/profile/03278943630478622818noreply@blogger.com11tag:blogger.com,1999:blog-7527351001171509669.post-40866273177555754152009-10-22T15:04:00.013+03:002009-10-23T08:44:32.605+03:00Awards- More encouragement!We are having another blast of awards followed by Diwali dhamaka! Its surely a tremendous amount of encouragement and is also an indicator that we shall aspire to get better each post after post! We have to extend our gratitude to all those lovely bloggers out there who have insipred us to get creative, imaginative and tune our minds to pull out newer ideas. All those inspiring words and the ever lasting support helps us to move ahead to share and learn unique ventures and experiments performed in our dens! Its an amazing world of blogs out there and a big bunch of really talented bloggers ! We feel humbled to be recognised and awarded!!<br />Thank you so much!!!<div><span class="Apple-style-span" style="line-height: 20px;font-family:Georgia,Times,serif;" ><div style="text-align: justify;"><br /></div><span class="Apple-style-span" style="font-size:small;">Our dear friends </span><a href="http://sanghi-tastybites.blogspot.com/"><span class="Apple-style-span" style="font-size:small;">Sanghi</span></a><span class="Apple-style-span" style="font-size:small;"> and <a href="http://korasoi.blogspot.com/">Sanjana</a> have passed on this award.... Thank you once again!<br /></span><span class="Apple-style-span" style="font-size:small;"><b></b><br /></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5JlLXpr_R5xYk2npyPo6QzIMNfWrpjPMOHSu4tMF19-S9BN5maDVnH8Ew1Jj0lIUuDvhcaGZMUq0W6zkTuRWXkGTUH3rS2nCqZLcskWdEu06mF6-_UFBG85oJ5JjeCVReK59a0zEbQk_T/s1600-h/bg.jpg" style="color: rgb(52, 20, 115); text-decoration: underline;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5JlLXpr_R5xYk2npyPo6QzIMNfWrpjPMOHSu4tMF19-S9BN5maDVnH8Ew1Jj0lIUuDvhcaGZMUq0W6zkTuRWXkGTUH3rS2nCqZLcskWdEu06mF6-_UFBG85oJ5JjeCVReK59a0zEbQk_T/s400/bg.jpg" alt="" id="BLOGGER_PHOTO_ID_5393020340152740770" style="border: 1px solid rgb(255, 153, 0); margin: 0px auto 10px; padding: 4px; display: block; text-align: center; cursor: pointer; width: 185px; height: 200px;" border="0" /></a><strong><span class="Apple-style-span" style="font-size:small;">Rules of the award:</span></strong><span class="Apple-style-span" style="font-size:small;"><br /><br />* You must thank the person who has given you the award.<br />* Copy the logo and place it on your blog.<br />* Link to the person who has nominated you for the award.<br />* Name 7 things about yourself that people might find interesting.<br />* Nominate 7 other Kreativ Bloggers.<br />* Post links to the 7 blogs you nominate.<br />* Leave a comment in the nominated blogs to let them know they have been nominated.<br /><br /></span><strong><span class="Apple-style-span" style="font-size:medium;">7 things about me:</span></strong><span class="Apple-style-span" style="font-size:small;"><br /><br /></span><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:medium;">1. </span></span><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:medium;">Admirer of art and music.<br />2. Very patriotic.<br />3. Hard-core family person.<br />4. Trying to be optimistic in life.<br />5. Cannot withstand hypocrisy.<br />6. Many friends, few soul-friends.<br />7. Hmmmmm...love Ice-creams!</span></span><span class="Apple-style-span" style="font-size:small;"><span class="Apple-style-span" style="font-family:'times new roman';"><span class="Apple-style-span" style="font-size:medium;"><br /></span></span><br /></span><b><span class="Apple-style-span" style="font-weight: normal;"><span class="Apple-style-span" style="font-size:small;">We request the following blogger friends to kindly pick this award: </span><b><span class="Apple-style-span" style="font-size:small;"> </span></b><a href="http://jeyashriskitchen.blogspot.com/"><span class="Apple-style-span" style="font-size:small;">JeyashriSuresh</span></a><span class="Apple-style-span" style="font-size:small;">, </span><span class="Apple-style-span" style="line-height: normal;font-family:Georgia,serif;" ><a href="http://vijisrecipes.blogspot.com/"><span class="Apple-style-span" style="font-size:small;">Viji</span></a><span class="Apple-style-span" style="font-size:small;">, </span><a href="http://straightupgoodfood.blogspot.com/"><span class="Apple-style-span" style="font-size:small;">Rhandi</span></a><span class="Apple-style-span" style="font-size:small;">, </span><a href="http://mytastyrecipe.blogspot.com/"><span class="Apple-style-span" style="font-size:small;">Gethan</span></a><span class="Apple-style-span" style="font-size:small;">, </span><a href="http://danovicekitchen.blogspot.com/"><span class="Apple-style-span" style="font-size:small;">Saju,</span></a><span class="Apple-style-span" style="font-size:small;"> </span><a href="http://cookingpals.blogspot.com/"><span class="Apple-style-span" style="font-size:small;">Nostalgia</span></a><span class="Apple-style-span" style="font-size:small;">, </span><span class="Apple-style-span" style="font-size:small;"><a href="http://frommymotorhometoyours.blogspot.com/">from my motorhome to yours</a>.</span></span></span></b></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">The following awards have been showered by </span><a href="http://srees-recipes.blogspot.com/"><span class="Apple-style-span" style="font-size:small;">Sreelekha Sumesh</span></a><span class="Apple-style-span" style="font-size:small;">. Thank you Sree for so much of an encouragement!!!</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(204, 204, 204); line-height: 20px;font-family:'Trebuchet MS',Trebuchet,Verdana,sans-serif;" ><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9xo2ZqgX_RU5YGvsZ348JaRt6sTEkPDV1Gh7IfDDiL0WUuI7-mQFwniPcU2fK-qwz5hKuzUe3npl-OONZtJanvhOEAi1BpCnD12bAVGvqzNi_jhclNML5XKBgRw4ywfv670MOGf8L_W7L/s1600-h/award+from+babli.jpg" imageanchor="1" style="color: rgb(170, 221, 153); text-decoration: underline; margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-size:small;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9xo2ZqgX_RU5YGvsZ348JaRt6sTEkPDV1Gh7IfDDiL0WUuI7-mQFwniPcU2fK-qwz5hKuzUe3npl-OONZtJanvhOEAi1BpCnD12bAVGvqzNi_jhclNML5XKBgRw4ywfv670MOGf8L_W7L/s320/award+from+babli.jpg" style="border: 1px solid rgb(51, 51, 51); padding: 4px;" border="0" /></span></a></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(204, 204, 204);font-family:'Trebuchet MS',Trebuchet,Verdana,sans-serif;" ><span class="Apple-style-span" style="line-height: 20px;"><span class="Apple-style-span" style="font-size:small;"><br /></span></span></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="color: rgb(204, 204, 204); line-height: 20px;font-family:'Trebuchet MS',Trebuchet,Verdana,sans-serif;" ><div class="separator" style="text-align: center; clear: both;"><span class="Apple-style-span" style="font-size:small;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKzxCk-4dTDOVMqp0sAXlnRGr6Pvc9qRIsI8cF8Hgpl4AaLwrkVTEaWsknqXVpE2yfKzcjuOGmNXONo4LBbF6HeERxZAeZHTd1HLj8MX8VfWEz1v2BR0z-Fj4Jiqwpfr1saZBisSFRYlA7/s320/award+from+babl.jpg" style="border: 1px solid rgb(51, 51, 51); padding: 4px;" border="0" width="260" height="165" /> </span></div></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(204, 204, 204); line-height: 20px;font-family:'Trebuchet MS',Trebuchet,Verdana,sans-serif;" ><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwLuJbN-FwOKbTHgPfGf9ByAxSeakRqmUHnkVi6t3UIov2wh_sD6ER_Y6PZYRsZneN7uidOGWdNcUEXa4lZTlhZzu5I1o21bCGI6XNRqIpPXdsTGyAl7h-G3nc5abCx7a2CbCM60_hmcM3/s1600-h/award+from+bab.jpg" imageanchor="1" style="color: rgb(170, 221, 153); text-decoration: underline; margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-size:small;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwLuJbN-FwOKbTHgPfGf9ByAxSeakRqmUHnkVi6t3UIov2wh_sD6ER_Y6PZYRsZneN7uidOGWdNcUEXa4lZTlhZzu5I1o21bCGI6XNRqIpPXdsTGyAl7h-G3nc5abCx7a2CbCM60_hmcM3/s320/award+from+bab.jpg" style="border: 1px solid rgb(51, 51, 51); padding: 4px;" border="0" /></span></a></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Thank you </span><a href="http://sandhyas-kitchen.blogspot.com/"><span class="Apple-style-span" style="font-size:small;">Sandhya Hariharan</span></a><span class="Apple-style-span" style="font-size:small;"> for this BIG BUNCH of awards! We are so thrilled!!!</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGnlSogFnW3P8n_NL7NBy1463tHX46Dbb5b2CcejTGn1aDRnMJQqG1SMMAKbDbUZ-NBBobpHw_4x3C05kyMHK0pjOPjqn5FEXZql0eVJVWTsxwivU2xdcyjcDtB_IgOnNtJAuSG_Uf7cEC/s200/I+love+reading+your+blog.jpg" /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(76, 76, 76); line-height: 20px;font-family:Georgia,Times,serif;" ><a href="http://tinypic.com/" target="_blank" style="color: rgb(233, 152, 36); text-decoration: none; margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-size:small;"><img alt="Image and video hosting by TinyPic" src="http://i33.tinypic.com/2holg0w.jpg%20;" style="border: 0px solid rgb(204, 204, 204); padding: 4px;" border="0" /></span></a></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="color: rgb(76, 76, 76); line-height: 20px;font-family:Georgia,Times,serif;" ><img alt="" id="BLOGGER_PHOTO_ID_5394327061661672418" src="http://2.bp.blogspot.com/_EntX96ArR3A/Stx_4die4-I/AAAAAAAAAgw/_MPV9lOV0Jk/s400/yumpp.png" style="border: 0px solid rgb(204, 204, 204); margin: 0px auto 10px; padding: 4px; display: block; height: 214px; text-align: center; width: 320px;" border="0" /></span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: left;"><span class="Apple-style-span" style="font-size:small;">We would like to share all the 6 awards with </span><a href="http://curriesandspices.blogspot.com/"><span class="Apple-style-span" style="font-size:small;">Rohini</span></a><span class="Apple-style-span" style="font-size:small;">, </span><a href="http://kattameethatheeka.blogspot.com/"><span class="Apple-style-span" style="font-size:small;">Kitchen Queen</span></a><span class="Apple-style-span" style="font-size:small;">, </span><a href="http://4thsensesamayal.blogspot.com/"><span class="Apple-style-span" style="font-size:small;">Nithya</span></a><span class="Apple-style-span" style="font-size:small;">, </span><a href="http://kothiyavunu.blogspot.com/"><span class="Apple-style-span" style="font-size:small;">Sangeetha Subhash,</span></a><a href="http://kaipunyam.blogspot.com/"><span class="Apple-style-span" style="font-size:small;"> Tina</span></a><span class="Apple-style-span" style="font-size:small;">, </span><a href="http://authenticfooddelights.blogspot.com/"><span class="Apple-style-span" style="font-size:small;">Sushma Mallya</span></a><span class="Apple-style-span" style="font-size:small;">, </span><a href="http://thechefandherkitchen.blogspot.com/"><span class="Apple-style-span" style="font-size:small;">Prathibha</span></a><span class="Apple-style-span" style="font-size:small;">, </span><a href="http://sanghi-tastybites.blogspot.com/"><span class="Apple-style-span" style="font-size:small;">Sanghi</span></a><span class="Apple-style-span" style="font-size:small;"> and </span><a href="http://cookingpals.blogspot.com/"><span class="Apple-style-span" style="font-size:small;">Gulmohar</span></a><span class="Apple-style-span" style="font-size:small;">.</span></div><div style="text-align: center;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: left;">Happy Blogging to all!!!</div>Vidya Raohttp://www.blogger.com/profile/03278943630478622818noreply@blogger.com14tag:blogger.com,1999:blog-7527351001171509669.post-65141953872299529822009-10-21T10:25:00.009+03:002010-04-16T09:09:58.358+03:00Parikkai Pitla/ Pavakkai Pitla<img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 256px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMV9MR0D-5UnjbFJHSRuLNAMDhR-Ax9oQR32vY4Zb4ciOfp9GzXLIF2l68mxChGIL_XqoDpo-96iTZCMYUgrNnKfYMH_zZ6wNVSyzRFEaFGWuyS-O04EdPlJWNMIb5R6EEVRgDf3YcB6jO/s320/IMG_0194.JPG" alt="" id="BLOGGER_PHOTO_ID_5394957290986957234" border="0" />Parikkai/pavakkai (Bitter gourd) pitla is one of my favourite dishes.Some people might not like this due to the bitterness of parikkai. But bitter gourd is very good for health. The bitterness comes from a compund called momordicin which supposedly tones the stomach, improving its function and increasing appetite. Parikkai pitla is a wholesome, nutritious curry ... it has the bitterness of parikkai, tanginess of tamarind, sweetness of coconut and spiciness of red chilli.<br /><br />Here is the recipe ...<br /><span class="fullpost"><br /><b>Ingredients:</b><br />Bitter gourd (sliced into small pieces) - 1 medium sized<br />Tamarind - lemon sized ball soaked in hot water for 15 minutes<br />Turmeric powder - 1/2 tsp<br />Salt<br />Toor dal - 1/2 cup<br />Oil (preferably coconut oil) - 1 tsp<br />Curry leaves - 4-5<br /><br /><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjddh6c78qS4CVYNMQD-aDkaBRw8Ul20r18UijhRRzrKdi_fJ533WDTWY5aGuvJT8LaesrHm9EpcoZiXBRv0VHgi82if2zql93_u_ohkPohDH5l3Yw4jJCDw7ewD2AJX7Knqr4AuAhiN8sV/s200/IMG_0178.JPG" alt="" id="BLOGGER_PHOTO_ID_5394957783899448130" border="0" /><br /><b>To Grind:</b><br />Fresh grated coconut - 1/2 cup<br />Red chilli - 2<br />Black pepper corns - 1 tsp<br />Urad dal - 2 tbsp<br /><br /><b>For seasoning:</b><br />Ghee - 1 tsp<br />Mustard seeds - 1 tsp<br />Curry leaves - 4-5<br /><br /><b>Method:</b><br />Pressure cook toor dal. Mash well and set aside.<br />Heat 1 tsp of oil in a pan. Fry urad dal, pepper and red chillies in this. Add a pinch of asafoetida and remove the pan from heat.<br />Once this cools, grind it to a smooth paste along with grated coconut.<br />Extract the juice from tamarind.<br />Heat oil in a pan and fry the bitter gourd slices till you get a nice aroma from them. </span><div><span class="fullpost">Then add tamarind water, curry leaves and salt and cook till they become tender.</span></div><div><span class="fullpost">Now, add the mashed toor dal and boil 4-5 minutes.<br />Then add the ground mixture and let it boil for another 4-5 mins. You can add more water if the curry is too thick.<br />Heat the ghee in a seasoning wok. Add mustard seeds and when they splutter add the curry leaves. Pour this over the pitla.<br />Serve hot with rice, dosa or idli.<br /><br /><b>Preparation Time:</b> 40 mins<br /><b>Serves:</b> 2 people<br /></span></div>Lakshmi Navaneethhttp://www.blogger.com/profile/02566840454167965936noreply@blogger.com17tag:blogger.com,1999:blog-7527351001171509669.post-41193401219892121932009-10-17T15:10:00.016+03:002009-10-18T00:33:50.290+03:00Diwali- Festival of lights! and 'Saat'<div style="text-align: justify;">Diwali/Deepavali (row of lamps) is truly a colourful festival which we all eagerly wait for! This was the day when Lord Rama after killing Ravana, came back home in Ayodhya. To celebrate this homecoming, people lit lamps all around. As children, we would be excited to receive new dresses to wear and of course, the crackers! As we grew older, the fun was lighting the lamps decorating our home with flowers. Amma would get busy in the kitchen making a variety of sweets and savory to be distributed to our near and dear ones! The entire air is full of joy! India is the place to be during Diwali!!!<br /></div><div style="text-align: justify;"><div style="text-align: justify;"><br />Since, many of us are geographically distant from our native land, nonetheless, we do our bit to make this a happier occasion<span class="fullpost"> with our dearest around. Early morning, clean up the house, wash and clean God's lamps, light diya (lamps) of Ghee. This day, we have a special bath with Coconut oil and Haldi (Turmeic powder). Wear new clothes, which have been placed near the God's mantap and devour the delicacies prepared. Evening we perform Lakshmi pooja to please the Godess and light Candles!!!</span><br /></div><br /><div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji9_YMtl7SieBbrr-bOUD9_khsCM9lG_a8ZRo2Ln6aBTP1496QGtrw6mg2N0J654ABHmCs8lrpmGjOiQGhSx-tBBR9bFnr9Eo9dFL8ji6BVx_1NLfmZA8I7u8Ua6OfQ-ZRpd1zHxUmvdIC/s1600-h/Saat.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEji9_YMtl7SieBbrr-bOUD9_khsCM9lG_a8ZRo2Ln6aBTP1496QGtrw6mg2N0J654ABHmCs8lrpmGjOiQGhSx-tBBR9bFnr9Eo9dFL8ji6BVx_1NLfmZA8I7u8Ua6OfQ-ZRpd1zHxUmvdIC/s320/Saat.jpg" alt="" id="BLOGGER_PHOTO_ID_5393683861247818434" border="0" /></a><span class="fullpost">One more sweet...!!</span><br /><span class="fullpost">'Saat' is a typical South Canara dish prepared from Maida (All purpose flour). The dough is first prepared which is fried in Ghee and then dipped in sugar syrup. Its a very simple sweet to prepare and just melts in your mouth.</span><br /></div></div><span class="fullpost"><br /><span style="font-weight: bold;"><br />Ingredients:<br /></span>(For the dough)<span style="font-weight: bold;"><br /></span>Maida(All purpose flour)- 1 cup<br />Melted Unsalted butter- 1/4 cup<br />Milk cream- 1/2 cup<br />Cardamom powder- a pinch<br />Sugar- 4 tsp (Optional)<br /><br />(For the sugar syrup)<br />Sugar- 1 cup<br />Water- 1/2 cup<br /><br /><span style="font-weight: bold;">Method:</span><br /></span><div style="text-align: justify;"><span class="fullpost">Mix all the ingredients for the dough and mix well. Knead well. Sprinkle few drops of water, only if required.<br /></span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMi1PD_uGlQX5waqKCOL6TduSpwu8o5JAScvQvSeAAkGQOBe3R2FxC7BU_KuTFUAjwg2cYdH_EzjDrUPEYq80cN18G79_igDgDF5VAr-91BxOlBCJ-ICg29vBN_w5qHvTrjCleTN6C3a-x/s1600-h/saat+1.jpg"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMi1PD_uGlQX5waqKCOL6TduSpwu8o5JAScvQvSeAAkGQOBe3R2FxC7BU_KuTFUAjwg2cYdH_EzjDrUPEYq80cN18G79_igDgDF5VAr-91BxOlBCJ-ICg29vBN_w5qHvTrjCleTN6C3a-x/s200/saat+1.jpg" alt="" id="BLOGGER_PHOTO_ID_5393684651781679730" border="0" /></a><span class="fullpost">Divide this dough into small balls and give it a gentle press in the center. In a frying pan, heat Ghee and deep fry in low heat. Allow them to cool. In a vessel, add water to sugar and bring to a boil. Contuinue boiling till you get 1 string consistency. Remove from heat. Place all the fried 'Saats' in the sugar syrup for just 2 minutes. Let the sugar syrup form a coat. Delicious Saat ready to be all eaten up!</span><br /></div><span class="fullpost"><br /><span style="font-weight: bold;">Preparation Time:</span> 4o Minutes<br /><span style="font-weight: bold;">Quantity yield: </span>10</span>Vidya Raohttp://www.blogger.com/profile/03278943630478622818noreply@blogger.com7tag:blogger.com,1999:blog-7527351001171509669.post-81297890631023007932009-10-16T19:35:00.002+03:002009-10-17T06:31:28.752+03:00Boondi Laddoo<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiyUNE1OUbvAd_45cODCAasQnGN7-8VICoPaIntEKzjtOxZDwoJoJjfim9b89_30BZfEeHvnSn-Ad5KuR5A4c8a4h-NxbY80ifoxOyuzJLrham7O4OzPUtnKKy5BCmzkkvaFG6XjQmk5Hd/s1600-h/DSC00231.JPG"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 285px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgiyUNE1OUbvAd_45cODCAasQnGN7-8VICoPaIntEKzjtOxZDwoJoJjfim9b89_30BZfEeHvnSn-Ad5KuR5A4c8a4h-NxbY80ifoxOyuzJLrham7O4OzPUtnKKy5BCmzkkvaFG6XjQmk5Hd/s320/DSC00231.JPG" alt="" id="BLOGGER_PHOTO_ID_5393232820256964418" border="0" /></a>Happy Diwali to all my dear blogger friends and family.<br /><br />With just 1 day left for Diwali ... I am sure all of you wonderful bloggers are busy preparing your choice of sweets and savories. For Diwali, we are always in India with our families. No worries of preparing the sweets :) ... but this time we are celebrating it here. So trying out various sweets.<br /><br />Yesterday my experiment was boondi laddoo. Though this is one of the time consuming sweets (at least I felt like that) the end result is really yummy :). My mom told me that it is really simple and gave me the recipe. I was thinking that surely I will mess this up ... but fortunately it came out well.<br /><br />The main tool for this laddoo is the typical boondi maker laddle ... this is a flat laddle with several small holes and a long handle. But since I did not have this tool, I used a collander which was good though not the best.<br />Here is the recipe.<br /><span class="fullpost"><br /><b>Ingredients:</b><br />Besan flour - 1 cup<br />Water - 3/4 cup<br />Oil - for frying<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXs9DZU0YT_esinGpjsSIs1Pk1n6MTPGPdsZoIQmeIWQ4rab1SqTWudZ2xjrLNOv2u2BBg8eSaDRnqPi9dDRA4Tm1qamUuO8Y8GOLl7NGz1LHLH5t5z7IQ1g9zyHztWdwmAZZO4uNgXGsl/s1600-h/IMG_0787.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 150px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhXs9DZU0YT_esinGpjsSIs1Pk1n6MTPGPdsZoIQmeIWQ4rab1SqTWudZ2xjrLNOv2u2BBg8eSaDRnqPi9dDRA4Tm1qamUuO8Y8GOLl7NGz1LHLH5t5z7IQ1g9zyHztWdwmAZZO4uNgXGsl/s200/IMG_0787.JPG" alt="" id="BLOGGER_PHOTO_ID_5393234723829598978" border="0" /></a><br /><br /><b>Sugar syrup:</b><br />Sugar - 3/4 cup<br />Water - 1/2 cup (or little less)<br /><br /><b>Garnish:</b><br />Cashew (broken into pieces) - 1 tbsp<br />Raisins - 1 tbsp<br />Cardamom powder - 1/4 tsp<br />Cloves - 4-5<br />Pachcha Karooram (Borneo Camphor) - 1/4 tsp<br />Ghee - 4 tbsp<br /><br /><b>Method:</b><br />Sift the besan flour and mix it with water to form a thick batter (little thicker than dosa consistency).<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikR22lld7Li6FoVYvZWugxZ95KXWj2eUHGrWIGhtMhuqDLbZGaGtf6al2e94jqJDVRJBPTYLXY_t4fjUCQrG3kQ-8xlEpSqwrUPkuBs8Up56yG82_7KR4US9uhDOr4uSP-5hOrQKb7EftP/s1600-h/IMG_0791.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 196px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikR22lld7Li6FoVYvZWugxZ95KXWj2eUHGrWIGhtMhuqDLbZGaGtf6al2e94jqJDVRJBPTYLXY_t4fjUCQrG3kQ-8xlEpSqwrUPkuBs8Up56yG82_7KR4US9uhDOr4uSP-5hOrQKb7EftP/s200/IMG_0791.JPG" alt="" id="BLOGGER_PHOTO_ID_5393234891714489602" border="0" /></a><br /><br />Before making the boondi, make the sugar syrup by adding 1/2 cup water to 3/4 cup sugar and heating. The syrup should boil till you get 1 string consistency.<br />Add cloves (crush a little but do not powder) , pachcha karpooram and cardamom powder to this.<br />Add 1/2 tsp lemon juice to avoid the sugar from forming crystals.<br />Now fry the raisins and cashew in ghee and keep this aside.<br />Now for the boondi ...<br />In a deep bottomed pan, heat oil. When the oil is very hot, hold the laddle/collander above the oil and pour small amount of batter.<br />Drops of batter fall into the oil. These should not stick to one another and they should bubble up, if not using another laddle ( used for frying) seperate them. Once the oils stops the bubbling noise, the boondis can be removed. The boondis should not be too crisp for laddoo.<br />Immediately put them to the sugar syrup.<br />Fry the boondis in batches and put them into the sugar syrup.<br />Mix the fried cashew and raisins.<br />Pour ghee into this and mix well.<br />Let the boondis completely absorb the syrup.<br />Now take a small quantity of this mixture in your palm and using your hands make firm laddoo.<br />Yummy laddoos are ready to be devoured :)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkZZb_9z9xRhY2k4q8WOwFZJQGHUxrqJ0-cIwARr7M8hsaOiNeNpl0Y9wvZDUMJ-eL533PZ1YtUnZWh_EtS5VvGV8sKKPtD1yHjI-5FIwhrHZczMlTqlnFcUiys637_R4uMH54XqZyr_AH/s1600-h/IMG_0826.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 160px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkZZb_9z9xRhY2k4q8WOwFZJQGHUxrqJ0-cIwARr7M8hsaOiNeNpl0Y9wvZDUMJ-eL533PZ1YtUnZWh_EtS5VvGV8sKKPtD1yHjI-5FIwhrHZczMlTqlnFcUiys637_R4uMH54XqZyr_AH/s200/IMG_0826.JPG" alt="" id="BLOGGER_PHOTO_ID_5393235087070020818" border="0" /></a><br /><br />These if stored in airtight container will lasts for a week.<br /><br /><b>Tips:</b> If your boondis turn a very crispy and hard, sprinkle 1-2 tbsp water evenly and mix well and leave it for 2-3 mins to soak in. This will make the boondis softer. Do not add more water as this will make the boondis soggy.<br /><br /><b>Yields:</b> 25 Laddoos<br /></span>Lakshmi Navaneethhttp://www.blogger.com/profile/02566840454167965936noreply@blogger.com12