tag:blogger.com,1999:blog-21182301221694846252024-02-08T12:19:31.547-05:00Vegetarian RecipesThis website is hosted by Sangeetha Vijay and features vegetarian recipes from her kitchen.Sangeethahttp://www.blogger.com/profile/17942400055525774610noreply@blogger.comBlogger175125tag:blogger.com,1999:blog-2118230122169484625.post-52834655392557562282014-01-21T22:36:00.001-05:002014-01-21T22:40:17.808-05:00Chilly Gobi/ Dry Cauliflower Fry<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: large;"> With the continuous snowfall (DC metropolitan area receiving 6-8 inches) and schools cancelled, I wanted to make some hot delicious food for the family to cheer up. </span><span style="font-size: large;"><span style="font-size: large;">After dinner, the kids are now tucked in and here I and my better half are watching "<a href="http://en.wikipedia.org/wiki/We%27re_the_Millers">we're the millers</a>" and getting ready for one more snow day!</span></span><br />
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<a href="http://4.bp.blogspot.com/-Z8jGhN-01lc/Ut83jT4kb2I/AAAAAAAAIdQ/2NaEkGjyFgI/s1600/Pongal+2014+112.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-Z8jGhN-01lc/Ut83jT4kb2I/AAAAAAAAIdQ/2NaEkGjyFgI/s1600/Pongal+2014+112.JPG" height="263" width="400" /></a></div>
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<span style="font-size: large;">Ingredients:</span><span style="font-size: large;"> </span><br />
<br />
<span style="font-size: large;">1/2 cauliflower </span><br />
<span style="font-size: large;">1 cup of all purpose flour( maida)</span><br />
<span style="font-size: large;">1/4 cup of corn flour </span><br />
<span style="font-size: large;">1/2 tsp of red chilly powder</span><br />
<span style="font-size: large;">oil for deep frying</span><br />
<span style="font-size: large;">salt as required</span><br />
<br />
<span style="font-size: large;">For the gravy:</span><br />
<br />
<span style="font-size: large;">1 red onion</span><br />
<span style="font-size: large;">1 capsicum(green bell pepper)</span><br />
<span style="font-size: large;">3 cloves of garlic chopped</span><br />
<span style="font-size: large;">1/2 inch of ginger chopped </span><br />
<span style="font-size: large;">1 green chilly chopped</span><br />
<span style="font-size: large;">2 tsp of soy sauce(dark soy)</span><br />
<span style="font-size: large;">1/2 tsp of crushed black pepper</span><br />
<span style="font-size: large;">1/2 tsp of red pepper flakes</span><br />
<span style="font-size: large;">1/2 tbsp of red chilly paste(<a href="http://en.wikipedia.org/wiki/Sriracha_sauce_%28Huy_Fong_Foods%29">Siracha sauce</a>)</span><br />
<span style="font-size: large;"><span style="font-size: large;">scallions for garnish </span></span><br />
<span style="font-size: large;">1 tbsp of oil</span><br />
<span style="font-size: large;"><br />
</span><br />
<span style="font-size: large;">Preparation:</span><br />
<br />
<span style="font-size: large;">1. Cut the cauliflower in to small florets. Cut the onion and capsicum in to small squares.</span><br />
<span style="font-size: large;">2.</span><span style="font-size: large;"> Prepare
the batter - First swift the dry ingredients together(all purpose flour, corn
flour, red chilly powder and salt) and then add water. The
consistency of the batter should be like dosa batter.</span><br />
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<span style="font-size: large;">3. Add
the cauliflower florets to the batter and then fry them in heated oil
in the kadai. </span><br />
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<span style="font-size: large;"><span style="font-size: large;"></span> </span><br />
<span style="font-size: large;">4. As the cauliflower turns golden brown,transfer to a plate.</span><br />
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<span style="font-size: large;">5. Heat oil in the pan, add onion, capsicum, green
chilly, ginger and garlic together. Saute well for 5 minutes in medium flame. </span><br />
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<a href="http://3.bp.blogspot.com/-Md5J5gctFGk/Ut83gajk0vI/AAAAAAAAIdA/Kb5aT33EAUg/s1600/Pongal+2014+110.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://3.bp.blogspot.com/-Md5J5gctFGk/Ut83gajk0vI/AAAAAAAAIdA/Kb5aT33EAUg/s1600/Pongal+2014+110.JPG" height="211" width="320" /></a></div>
<span style="font-size: large;">6. Add
the siracha sauce and soy sauce.Transfer the fried cauliflower to the pan. Then add black pepper and red pepper flakes and mix well. </span><br />
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<span style="font-size: large;">7</span><span style="font-size: large;">. Add the chopped scallions as garnish. Serve with roti/ naan.</span><br />
<span style="font-size: large;"> <span style="font-size: large;"></span> </span><br />
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Sangeethahttp://www.blogger.com/profile/17942400055525774610noreply@blogger.com2tag:blogger.com,1999:blog-2118230122169484625.post-27822409639912844252014-01-18T23:07:00.001-05:002014-01-18T23:07:58.320-05:00Besan Laddu<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: large;"> Besan Laddu can be made within 20 mins and I recently made it for the local Sai Baba temple on Thursday. It is a dry sweet and it has a relatively longer shelf life (2-3 weeks) if stored in an airtight container. </span><br />
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<span style="font-size: large;">Ingredients:</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">1 cup of besan/ gram flour</span><br />
<span style="font-size: large;">3/4 cup of sugar</span><br />
<span style="font-size: large;">1/2 cup of ghee</span><br />
<span style="font-size: large;">2 cardamom</span><br />
<span style="font-size: large;">Nuts for garnish</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Preparation:</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">1. Dry roast besan in a heavy bottomed vessel, stirring continuously till they change color and sweet aroma comes. </span><br />
<span style="font-size: large;">2. Add fine powdered sugar and cadamom to the kadai, mix well. Add warm ghee and stir them.</span><br />
<span style="font-size: large;">3. Allow them to cool enough to hold them and make lime sized balls</span><br />
<span style="font-size: large;">4. Garnish with nuts.</span></div>
Sangeethahttp://www.blogger.com/profile/17942400055525774610noreply@blogger.com2tag:blogger.com,1999:blog-2118230122169484625.post-22277548287523682252014-01-17T22:36:00.000-05:002014-01-17T22:47:46.840-05:00Aloo Methi<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;">Methi (fenugreek) leaves is one of the leafy vegetables that is easily available in Indian grocery stores in the USA. Today I will share with you my version of Aloo methi. This can be a tasty side dish for rotis and can be really good with side for rice dishes as well. </span><br />
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<span id="goog_751511161"></span><span id="goog_751511162"></span><span style="font-size: large;">Ingredients:</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">3 potatoes</span><br />
<span style="font-size: large;">1 large onion</span><br />
<span style="font-size: large;">1 cup of methi leaves</span><br />
<span style="font-size: large;">1/2 tbsp of sambhar powder</span><br />
<span style="font-size: large;">1/4 tsp of turmeric</span><br />
<span style="font-size: large;">1/2 tsp of cumin powder</span><br />
<span style="font-size: large;">1 tbsp of oil</span><br />
<span style="font-size: large;">salt</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Seasoning:</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">1/4 tsp of mustard</span><br />
<span style="font-size: large;">pinch of asafoetida</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Preparation:</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">1. Peel the potatoes and chop them in to small cubes. Microwave for 5 minutes along with water. </span><br />
<span style="font-size: large;">2. Heat oil in the skillet, add the seasoning. As the mustard sputters, add the onions (julienne cut) in to the skillet. </span><br />
<span style="font-size: large;">3. As the onions turn golden, now add the methi leaves(no stem) in to the skillet and saute few times. </span><br />
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<span style="font-size: large;">4. Add the potatoes, turmeric,sambhar powder and salt. Saute well and close the lid and allow it to steam.</span><br />
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<span style="font-size: large;"> </span><br />
<span style="font-size: large;">5. Once the potatoes are cooked add the cumin powder. Switch off the flame as the potatoes are golden brown.</span><br />
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<span style="font-size: large;"> </span><br />
<span style="font-size: large;">6. Methi aloo is ready. it can be served with sambhar and rice/ rotis.</span><br />
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Sangeethahttp://www.blogger.com/profile/17942400055525774610noreply@blogger.com0tag:blogger.com,1999:blog-2118230122169484625.post-25727256940206282862014-01-11T17:40:00.000-05:002014-01-11T17:47:28.152-05:00Paneer Paratha<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: left;">
<span style="font-size: medium;"> </span><span style="font-size: medium;"> <span style="font-size: large;">Paneer Paratha is a type of stuffed Indian bread and is very popular in the Indian cuisine. Stuffed parathas can be made with several ingredients
like <a href="http://www.sangeethasrecipes.com/2011/12/aloo-paratha.html">potatoes</a>, <a href="http://www.sangeethasrecipes.com/2012/01/methi-paratha.html">methi</a>, cauliflower, <a href="http://www.sangeethasrecipes.com/2011/03/palak-paratha-spinach-flatbread.html">spinach </a>etc. </span></span><span style="font-size: large;"><span></span></span></div>
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<span style="font-size: large;">Ingredients:</span><br />
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<span style="font-size: large;">3 cups of wheat flour</span><br />
<span style="font-size: large;">1 cup of water </span><br />
<span style="font-size: large;">1 tbsp of oil</span><br />
<span style="font-size: large;">salt as required</span><br />
<br />
<span style="font-size: large;">Filling:</span><br />
<br />
<span style="font-size: large;">1 cup of shredded paneer</span><br />
<span style="font-size: large;">1 small piece of ginger</span><br />
<span style="font-size: large;">1/2 tsp of garam masala</span><br />
<span style="font-size: large;">1/2 tsp of red chilli powder</span><br />
<span style="font-size: large;">Handful of coriander leaves</span><br />
<span style="font-size: large;">Oil as required </span><br />
<span style="font-size: large;">Salt as required </span><br />
<span style="font-size: large;"><br />
</span><br />
<span style="font-size: large;">Preparation:</span><br />
<br />
<span style="font-size: large;">1. Mix the wheat flour, salt, oil and add water. Knead well enough to make a dough. Keep aside for half an hour.</span><br />
<span style="font-size: large;"> </span><br />
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<span style="font-size: large;">
2. Blend the ingredients for the filling together.</span><br />
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<span style="font-size: large;">3. Make lime sized balls out of the dough, add the filling to it. Roll it out. </span><br />
<span style="font-size: large;"> </span><br />
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<span style="font-size: large;">4.
In a pan put little oil, fry the paratha on both the sides till it
turns golden brown. Serve hot fluffed paneer paratha with <a href="http://www.sangeethasrecipes.com/2012/01/kathrikai-raitha-eggplant-raithabrinjal.html">raitha </a>or
pickle.</span><br />
<span style="font-size: large;"> </span><span style="font-size: large;"> </span><br />
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Sangeethahttp://www.blogger.com/profile/17942400055525774610noreply@blogger.com0tag:blogger.com,1999:blog-2118230122169484625.post-58465654319429337452014-01-10T21:44:00.000-05:002014-01-10T21:44:01.894-05:00French Bread Pizza<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: large;">During the recent holiday season, my kids were getting tired of the usual Indian food and so I decided to try something different. The flat bread pizza is a comfort food in many European households. In my attempt to recreate this recipe, I tried to keep my focus on the balance of veggies, carbs and proteins without compromising the taste or flavor.</span><br />
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<span style="font-size: large;">Ingredients:</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">2-4 French bread (available at <a href="http://www.costco.com/">costco</a> or any grocery store)</span><br />
<span style="font-size: large;">Marinara sauce as required</span><br />
<span style="font-size: large;">Shredded mozzarella cheese</span><br />
<span style="font-size: large;">Parmesan cheese</span><br />
<span style="font-size: large;">4 cloves of garlic/ garlic powder</span><br />
<span style="font-size: large;">Toppings (olives, bell peppers, onions, paneer. You can add more variety if needed)</span><br />
<span style="font-size: large;">Salt and Black pepper</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">Preparation:</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">1. Preheat the oven to 375 degrees F. Cut open the bread in to two halves. If the bread is soft, keep the bread inside the oven for 5 minutes.</span><br />
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<span style="font-size: large;">2. On the toasted bread apply the marinara sauce. </span><br />
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<span style="font-size: large;">3. Then add the chopped toppings. I used the fresh veggies as is. But if you like it sauteed, saute onions, peppers in the pan for 3-5 minutes.Then add the toppings to the bread.</span><br />
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<span style="font-size: large;">4. Sprinkle some salt, black pepper and grated garlic. Cover the toppings with mozzarella cheese and Parmesan cheese.</span><br />
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<span style="font-size: large;">5</span><span style="font-size: large;">. Now keep the bread inside the preheated oven for 10-15 minutes.</span><span style="font-size: large;"> French </span><span style="font-size: large;">bread pizza is ready.</span><br />
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Sangeethahttp://www.blogger.com/profile/17942400055525774610noreply@blogger.com0tag:blogger.com,1999:blog-2118230122169484625.post-19260880070025732662014-01-07T21:07:00.000-05:002014-01-07T21:07:08.129-05:00Vada Kari/ Vada Curry<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;"> Having grown in Chennai, Vada Kari has always been a delicacy which we relished both at home and at restaurants like <a href="http://www.saravanabhavan.com/">Saravana Bhavan</a>. Recently in Northern Virgina, I was able to relive some of those memories at <a href="http://www.karaikudiva.com/">Karaikudi restaurant</a> and decided to share with my readers my version of this recipe. The spice level for this dish can be adjusted based on your tolerance levels.</span></div>
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<span style="font-size: large;"><br /></span><span style="font-size: large;"><br /></span><span style="font-size: large;">Ingredients:</span><br />
<span style="font-size: large;"><br /></span><span style="font-size: large;">For the vada:</span><br />
<span style="font-size: large;">1/2 cup of Bengal gram dhal</span><br />
<span style="font-size: large;">1 tbsp of toor dhal</span><br />
<span style="font-size: large;">4 red chillies</span><br />
<span style="font-size: large;">1 sprig of curry leaves</span><br />
<span style="font-size: large;">1 tsp of cumin seeds</span><br />
<span style="font-size: large;">oil for deep frying</span><br />
<span style="font-size: large;"><br /></span><span style="font-size: large;">For the gravy:<br style="background-color: white;" />2 chopped onions</span><br />
<span style="font-size: large;">2-3 large tomatoes</span><br />
<span style="font-size: large;">1 green chilly</span><br />
<span style="font-size: large;">4 cloves of garlic</span><br />
<span style="font-size: large;">1/4 tsp of turmeric</span><br />
<span style="font-size: large;">1 tsp of sambhar powder</span><br />
<span style="font-size: large;">1 tsp of garam masala</span><br />
<span style="font-size: large;">1/4 cup of coconut milk</span><br />
<span style="font-size: large;">coriander leaves for garnish</span><br />
<span style="font-size: large;">salt as required</span><br />
<span style="font-size: large;"><br /></span><span style="font-size: large;">Seasoning:</span><br />
<span style="font-size: large;">1 small stick of cinnamon</span><br />
<span style="font-size: large;">2 cloves</span><br />
<span style="font-size: large;">1/2 tsp of fennel seeds</span><br />
<span style="font-size: large;">1 tbsp of oil</span><br />
<span style="font-size: large;"><br /></span><span style="font-size: large;">Preparation:</span><br />
<span style="font-size: large;"><br /></span><span style="font-size: large;">1. Soak Bengal gram dhal and toor dhal for 2-3 hours. Grind them to a coarse paste along with red chillies and curry leaves. Add cumin seeds and salt to the paste.</span><span style="font-size: large;"> Make small vadas and deep fry in oil.</span><br />
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<span style="font-size: large;"> </span><span style="font-size: large;"> </span><br />
<span style="font-size: large;">2. In a pan, add a tbsp of oil. Add the seasoning, as the nice aroma comes, add onions, garlic and green chilly. Saute well till the raw smell disappears. </span><br />
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<span style="font-size: large;">3. Puree the tomatoes and add the tomatoes and salt. </span><br />
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<span style="font-size: large;">5. </span><span style="font-size: large;">Saute well, then add turmeric and sambhar powder.</span><br />
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<span style="font-size: large;">6. Once the tomatoes become mushy, add garam masala and the vadas. </span><br />
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<span style="font-size: large;">6. Let it cook for 5 more </span><span style="font-size: large;">minutes. Add the coconut milk and coriander leaves and bring it to boil.</span><span style="font-size: large;"></span><span style="font-size: large;"> The dish is ready!</span><span style="font-size: large;"></span><br />
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Sangeethahttp://www.blogger.com/profile/17942400055525774610noreply@blogger.com0tag:blogger.com,1999:blog-2118230122169484625.post-32864921694026351942014-01-04T21:03:00.000-05:002014-01-04T21:03:14.415-05:00Carrot Halwa<div dir="ltr" style="text-align: left;" trbidi="on">
<strong> </strong><strong><strong></strong><span style="font-size: x-large;">Happy new year to all my readers!</span><strong><br /></strong></strong><br />
<strong> </strong><br />
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<strong><a href="http://1.bp.blogspot.com/-MioSCiq_nMs/UsiYfO0UuuI/AAAAAAAAIME/qjAisAXXbZs/s1600/carrot+halwa+026.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="http://1.bp.blogspot.com/-MioSCiq_nMs/UsiYfO0UuuI/AAAAAAAAIME/qjAisAXXbZs/s400/carrot+halwa+026.JPG" width="400" /></a></strong></div>
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<span style="font-size: large;">Ingredients:</span><br />
<br />
<span style="font-size: large;">2 cups of shredded carrots</span><br />
<span style="font-size: large;">2 cups of milk</span><br />
<span style="font-size: large;">2 pinches of cardamom </span><br />
<span style="font-size: large;">1/4 cup of sugar </span><br />
<span style="font-size: large;">2-3 tbsp of ghee</span><br />
<span style="font-size: large;">cashew nuts and raisins for garnish</span><br />
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<span style="font-size: large;">Preparation:</span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">1.Add a tbsp of ghee to the thick bottomed vessel, add cashews and raisins to roast.</span><br />
<span style="font-size: large;">2. Then add the shredded carrots to roast for 5 minutes. Add warm milk to the pan and mix well.</span><br />
<span style="font-size: large;">3. Keep stirring till the moisture is absorbed and the carrots are well cooked.</span><br />
<span style="font-size: large;">4. Add sugar and cardamom to the pan. Stir well and add the remaining ghee.</span><br />
<span style="font-size: large;">5. Carrot halwa is ready. Very simple and very delicious to taste!</span><br />
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Sangeethahttp://www.blogger.com/profile/17942400055525774610noreply@blogger.com0tag:blogger.com,1999:blog-2118230122169484625.post-63442597174546198522013-05-07T22:40:00.000-04:002013-05-07T22:40:07.257-04:00Mango Pachadi<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;"><span style="font-size: large;"> Raw mangoes a<span style="font-size: large;">re commonly used in South Indian cooking. The tangy taste can be either be a subsitute for tamarind (another common <span style="font-size: large;">ingredient</span>) </span>or can be used by itself for th<span style="font-size: large;">eir unique flavor. In this <span style="font-size: large;">recipe</span>, I have tried to make a thick stew which can <span style="font-size: large;">be a great accompaniment for several dishes</span></span></span><span style="font-size: large;"><span style="font-size: large;">. Hope you enjoy it as well!</span></span></span></div>
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<a href="http://1.bp.blogspot.com/-z3bUCmF-mw0/UYffSuqCwJI/AAAAAAAAHUo/Gaani2KnE5E/s1600/mango+007.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="http://1.bp.blogspot.com/-z3bUCmF-mw0/UYffSuqCwJI/AAAAAAAAHUo/Gaani2KnE5E/s400/mango+007.JPG" width="400" /></a></div>
<span style="font-size: large;">Serves up to 4 people</span><br />
<span style="font-size: large;">Preparation time:35 minutes</span><br />
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<span style="font-size: large;">Ingredients:</span><br />
<br />
<span style="font-size: large;">1 raw mango</span><br />
<span style="font-size: large;">1 tbsp of sambhar powder </span><br />
<span style="font-size: large;">1/4 cup of jaggery</span><br />
<span style="font-size: large;">1/8 tsp of turmeric</span><br />
<span style="font-size: large;">1/4 tsp of mustard</span><br />
<span style="font-size: large;">1 sprig of curry leaves</span><br />
<span style="font-size: large;">1 tsp of oil </span><br />
<span style="font-size: large;">salt as required</span><br />
<br />
<span style="font-size: large;">Preparation:</span><br />
<br />
<span style="font-size: large;">1.<span style="font-size: large;">Cut mango in to small cubes. C</span>ook mango along with cup of water. Add turmeric, sambhar powd<span style="font-size: large;">er and salt.<span style="font-size: large;"> Bring it to boil. </span></span></span><br />
<span style="font-size: large;">2. As the mangoes are half cooked, add the powdered jaggery.</span><br />
<span style="font-size: large;">3.
Allow the mangoes to cook <span style="font-size: large;">till they are soft. </span>Heat oil in the <span style="font-size: large;">d<span style="font-size: large;">ifferent </span></span>pan and add mustard. As the
mustard crackles, add curry leaves.</span><br />
<span style="font-size: large;">4. Saute and transfer the seasoning to <span style="font-size: large;">mango.</span> Serve with rice and c<span style="font-size: large;">an be an </span>accompaniment to kuzhambu<span style="font-size: large;">/</span> samb<span style="font-size: large;">ar.</span></span><br />
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Sangeethahttp://www.blogger.com/profile/17942400055525774610noreply@blogger.com0tag:blogger.com,1999:blog-2118230122169484625.post-23720936602804791232013-05-04T23:31:00.000-04:002013-05-04T23:31:13.080-04:00Ragi Adai<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: large;">Ragi<span style="font-size: large;"> also known as finger millet is a <span style="font-size: large;">common grain in India. Growing up, ragi <span style="font-size: large;">used to be a staple- although as kids, we rarely liked the flavor<span style="font-size: large;">. <span style="font-size: large;">As I be<span style="font-size: large;">came mo<span style="font-size: large;">re aware of the nut<span style="font-size: large;">ritional value of this grain, I developed an affinity towards ragi and wanted to<span style="font-size: large;"> <span style="font-size: large;">introduce</span> to my household<span style="font-size: large;">. </span></span></span></span></span></span>Towar<span style="font-size: large;">ds that effort, I have tried making ragi adai which I will be sharing with you! </span></span></span> <span style="font-size: large;"></span></span></span></span><br />
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<a href="http://1.bp.blogspot.com/-VCw5Xm2lGJE/UXwFLDzr6mI/AAAAAAAAHTk/BqbHL4ZvznY/s1600/tiffin1+075.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="http://1.bp.blogspot.com/-VCw5Xm2lGJE/UXwFLDzr6mI/AAAAAAAAHTk/BqbHL4ZvznY/s400/tiffin1+075.JPG" width="400" /></a></div>
<span style="font-size: large;">Ingredients:</span><br />
<span style="font-size: large;">
</span>
<br />
<span style="font-size: large;">1 1/2 cup of ragi flour</span><br />
<span style="font-size: large;">1 chopped</span><span style="font-size: large;"> onion</span><br />
<span style="font-size: large;">3-4 green chi<span style="font-size: large;">llies</span></span><br />
<span style="font-size: large;"><span style="font-size: large;">1 spri<span style="font-size: large;">g of curry leaves</span></span></span><br />
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">handful of chopped coriander leaves</span></span></span><br />
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">handful of choppe<span style="font-size: large;">d spinach</span> </span></span></span><br />
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">water as required</span></span></span><br />
<span style="font-size: large;">oil as required</span><br />
<span style="font-size: large;">salt as required </span><br />
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<span style="font-size: large;">Preparation:</span><br />
<span style="font-size: large;"><br />
</span><br />
<span style="font-size: large;">1<span style="font-size: large;">.<span style="font-size: large;">Add chopped onion,<span style="font-size: large;"> green chillies, curry leaves<span style="font-size: large;">, coriander leaves and spinach to ragi flour. </span></span></span></span>Add salt and water to <span style="font-size: large;">ragi <span style="font-size: large;">to chapathi dough</span></span> consistency. </span><br />
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<span style="font-size: large;"> </span><br />
<span style="font-size: large;">2.Appl<span style="font-size: large;">y oil to a sheet and take a orange sized ragi <span style="font-size: large;">dough. Press them gently with fingers to <span style="font-size: large;">spread them.</span></span></span></span><br />
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<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"> </span></span></span> </span><br />
<span style="font-size: large;">3. Heat the tawa, transfer <span style="font-size: large;">slowly.</span> Add 1 tsp of oil<span style="font-size: large;"> a</span>s it turns brown, using spatula turn to the other
side. Allow it to cook really well in medium flame. <span style="font-size: large;">Ragi adai<span style="font-size: large;"> </span></span>is ready. Serve with coconut chutney.</span><br />
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<a href="http://4.bp.blogspot.com/-0tPJSACv_Xw/UXwFDsmKGWI/AAAAAAAAHTc/jHAheEs-MAo/s1600/tiffin1+074.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="http://4.bp.blogspot.com/-0tPJSACv_Xw/UXwFDsmKGWI/AAAAAAAAHTc/jHAheEs-MAo/s320/tiffin1+074.JPG" width="320" /></a></div>
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Sangeethahttp://www.blogger.com/profile/17942400055525774610noreply@blogger.com0tag:blogger.com,1999:blog-2118230122169484625.post-20786386958194157792013-04-27T12:25:00.000-04:002013-04-27T12:25:16.080-04:00Rava Pongal/ Rava Semia Pongal<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: large;">Recently I visited my cousin's house <span style="font-size: large;">and was introduced to this <span style="font-size: large;">recipe. I was impressed both <span style="font-size: large;">by <span style="font-size: large;">the taste<span style="font-size: large;"> and texture and wanted to sha<span style="font-size: large;">re with my readers. This dish can be relished <span style="font-size: large;">either as a tiffin or for dinner. </span>Hope you enjoy it as well!</span></span></span></span></span></span></span><br />
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<a href="http://3.bp.blogspot.com/-DeNRjFLUZxs/UXlsNR4hUmI/AAAAAAAAHSo/ouwUMuGC6JE/s1600/tiffin1+055.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="http://3.bp.blogspot.com/-DeNRjFLUZxs/UXlsNR4hUmI/AAAAAAAAHSo/ouwUMuGC6JE/s400/tiffin1+055.JPG" width="400" /></a></div>
<span style="font-size: large;"><span style="font-size: large;"></span> </span><br />
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<br />
<span style="font-size: large;">Ingredients: </span><br />
<br />
<span style="font-size: large;">1 cup of rava<span style="font-size: large;">/ sooji</span></span><br />
<span style="font-size: large;">3/4 cup of semolina</span><br />
<span style="font-size: large;">4 cups of water</span><br />
<br />
<span style="font-size: large;">ghee(optional)</span><br />
<span style="font-size: large;">pinch of <span style="font-size: large;">turmeric</span> </span><br />
<span style="font-size: large;">oil as required </span><br />
<span style="font-size: large;">salt as required</span><br />
<br />
<a href="http://2.bp.blogspot.com/-b0TS5n-obh0/TVh1man24WI/AAAAAAAAEUE/DF0bwH6ibFg/s1600/food+268.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><span style="font-size: large;">For seasoning: </span><br />
<br />
<span style="font-size: large;">8 cashew nuts</span><br />
<span style="font-size: large;">8-10 whole black pepper </span><br />
<span style="font-size: large;">1 tsp of cumin seeds</span><br />
<span style="font-size: large;">1 tbsp of finely chopped ginger</span><br />
<span style="font-size: large;">10 curry leaves</span><br />
<span style="font-size: large;">pinch of asafoetida powder</span><br />
<span style="font-size: large;"><br />
</span><br />
<span style="font-size: large;">Preparation:</span><br />
<span style="font-size: large;"><br />
</span><br />
<span style="font-size: large;">1.Add the rava<span style="font-size: large;"> an</span>d semolina to the skillet and dry roast them. As they t<span style="font-size: large;">urn golden brown<span style="font-size: large;">,<span style="font-size: large;"> <span style="font-size: large;">transfer t<span style="font-size: large;">o a plate.</span></span></span></span></span></span><br />
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<a href="http://1.bp.blogspot.com/-ltc-C3Zc9Pw/UXlrXbIug9I/AAAAAAAAHSA/LBlhC8XDyZo/s1600/tiffin1+044.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="http://1.bp.blogspot.com/-ltc-C3Zc9Pw/UXlrXbIug9I/AAAAAAAAHSA/LBlhC8XDyZo/s320/tiffin1+044.JPG" width="320" /></a></div>
<span style="font-size: large;">2.Crush the black pepper<span style="font-size: large;"> for spiciness. </span>Heat
the oil in the pan and add the seasoning in medium flame. As the
cashew nuts turn golden brown and the cumin seeds sputters, add water.</span><br />
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<span style="font-size: large;"><span style="font-size: large;"></span> </span><br />
<span style="font-size: large;">3.Bring it to boil<span style="font-size: large;">. <span style="font-size: large;">A</span></span>dd the rava<span style="font-size: large;">, </span>semolina, turmeri<span style="font-size: large;">c and salt</span> to the boiling water, stirring continuously.</span><br />
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<span style="font-size: large;"><span style="font-size: large;"></span> </span><br />
<span style="font-size: large;">4.Close the lid <span style="font-size: large;">for 10 minute<span style="font-size: large;">s in <span style="font-size: large;">medium flame. Mix well. Serve with c</span></span></span>hutney/ sambhar. </span><br />
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Sangeethahttp://www.blogger.com/profile/17942400055525774610noreply@blogger.com0tag:blogger.com,1999:blog-2118230122169484625.post-82524916815581545692013-03-29T21:51:00.003-04:002013-03-29T21:51:32.680-04:00Green Peas Peanut Curry/ Pattani Kadalai Porial<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;"><span style="font-size: large;">This dish is dedicated to my friends <span style="font-size: large;">who are peanut lovers! <span style="font-size: large;">In this curry I have <span style="font-size: large;">exclusively used peanuts and <span style="font-size: large;"> green peas along with relevant spices. Peanuts when cooked as a whole gives a unique texture which is neither hard nor very soft and that<span style="font-size: large;"> could be the main attra<span style="font-size: large;">ction of this dish - and with the <span style="font-size: large;"><span style="font-size: large;">sp<span style="font-size: large;">ices this dish becomes <span style="font-size: large;">irresistible.</span> </span></span></span></span></span></span></span></span></span></span></span><br />
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<a href="http://2.bp.blogspot.com/-JXOEegSjopk/UVNm0KH5GvI/AAAAAAAAHRo/1aUMf8ipNns/s1600/peas+003.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="http://2.bp.blogspot.com/-JXOEegSjopk/UVNm0KH5GvI/AAAAAAAAHRo/1aUMf8ipNns/s400/peas+003.JPG" width="400" /></a></div>
<br />
<span style="font-size: large;">Ingredients:</span><br />
<br />
<span style="font-size: large;">1 cup of green peas</span><br />
<span style="font-size: large;">1 cup of <span style="font-size: large;">peanuts</span></span><br />
<span style="font-size: large;"><span style="font-size: large;">2</span> large tomatoes</span><br />
<span style="font-size: large;">4 cloves crushed garlic</span><br />
<span style="font-size: large;">1/4 tsp of turmeric </span><br />
<span style="font-size: large;">1/2 tsp of red chilly powder</span><br />
<span style="font-size: large;">1 tsp of coriander powder</span><br />
<span style="font-size: large;">1 tsp of channa masa<span style="font-size: large;">la</span> </span><br />
<span style="font-size: large;">1<span style="font-size: large;">/2</span> tbsp of oil </span><br />
<span style="font-size: large;">1/2 tsp of fennel seeds</span><br />
<span style="font-size: large;">coriander leaves for garnish </span><br />
<span style="font-size: large;">salt as required</span><br />
<br />
<span style="font-size: large;">Preparation:</span><br />
<br />
<span style="font-size: large;">1.Soak <span style="font-size: large;">peanuts for 2 hours</span> and pressure cook peanuts and peas with enough water. </span><br />
<span style="font-size: large;">2.</span><span style="font-size: large;">Chop the tomatoes and <span style="font-size: large;">crush the garlic</span>. </span><span style="font-size: large;">Heat
oil in the skillet and add fennel seeds. Saute till nice aroma comes,
then add <span style="font-size: large;">tomatoes and </span>crushed garlic. Saute well till the
tomatoes become mushy.</span><br />
<span style="font-size: large;">3.Now add red chilly powder, c<span style="font-size: large;">oriander</span> powder and salt.</span><span style="font-size: large;">Then add the <span style="font-size: large;">cooked peanuts and green peas</span> and 1/2 cup of water. Close the lid for 10 minutes </span><span style="font-size: large;">and allow the <span style="font-size: large;">gravy to thicken</span>. </span><br />
<span style="font-size: large;">4</span><span style="font-size: large;">.Add channa masala<span style="font-size: large;"> and coriander leaves to the skill<span style="font-size: large;">et</span>.</span></span><span style="font-size: large;"></span><br />
<span style="font-size: large;"> Serve with rice/ roti.</span></div>
Sangeethahttp://www.blogger.com/profile/17942400055525774610noreply@blogger.com0tag:blogger.com,1999:blog-2118230122169484625.post-66953364243662212472013-03-24T20:14:00.000-04:002013-03-24T20:14:02.888-04:00Dum Aloo<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: large;"> I tried a different version of Dum Aloo for my daughter's birthday get together a few weeks ago and it came really well. Due to my friends' positive appreciation, I was overwhelmed to post this recipe. </span><br />
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<a href="http://3.bp.blogspot.com/-f3kjcLkt2Ls/UUZLZ2yUcnI/AAAAAAAAHP0/DNi40XpioQc/s1600/Aishu%27s+4th+bday+277.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="http://3.bp.blogspot.com/-f3kjcLkt2Ls/UUZLZ2yUcnI/AAAAAAAAHP0/DNi40XpioQc/s400/Aishu%27s+4th+bday+277.JPG" width="400" /></a></div>
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<span style="font-size: large;">Ingredients:</span><br />
<br />
<span style="font-size: large;">15 baby potatoes</span><br />
<span style="font-size: large;">2 medium onions</span><br />
<span style="font-size: large;">3 large tomatoes</span><br />
<span style="font-size: large;">1 tbsp of ginger-garlic paste</span><br />
<span style="font-size: large;"><span style="font-size: large;">Handful of cashew nuts</span> </span><br />
<span style="font-size: large;">1 1/2 tsp of red chilli powder</span><br />
<span style="font-size: large;"><span style="font-size: large;">2 tsp of <span style="font-size: large;">coriander powder</span></span></span><br />
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">1 tsp of cumin powder </span></span></span><br />
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">1 tsp of amchur powder/ dry <span style="font-size: large;">mango powder</span> </span></span></span><br />
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">1 tsp of fennel seeds </span></span> </span><br />
<span style="font-size: large;">2 cloves</span><br />
<span style="font-size: large;"><span style="font-size: large;">1</span> cardamom</span><br />
<span style="font-size: large;">1/2 cup of yogurt</span><br />
<span style="font-size: large;">1 tbsp of chopped coriander leaves</span><br />
<span style="font-size: large;"><span style="font-size: large;">oil as required</span> </span><br />
<span style="font-size: large;">salt as required</span><br />
<br />
<span style="font-size: large;">Seasoning<span style="font-size: large;">:</span></span><br />
<span style="font-size: large;"><span style="font-size: large;"> </span> </span><br />
<span style="font-size: large;">2 bay leaves</span><br />
<span style="font-size: large;">2 small pieces of cinnamon stick</span><br />
<span style="font-size: large;"><span style="font-size: large;">2 broken red chillies</span> </span><br />
<br />
<span style="font-size: large;">Preparation:</span><br />
<br />
<span style="font-size: large;">1.Pressure cook (2 whistles) the baby potatoes and peel the skin. Poke them with fork.</span><br />
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<a href="http://1.bp.blogspot.com/-sN7ExS_oAZM/TrXlT2DH4MI/AAAAAAAAF3A/InMtOqiX59k/s1600/Dum+aloo+015.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://1.bp.blogspot.com/-sN7ExS_oAZM/TrXlT2DH4MI/AAAAAAAAF3A/InMtOqiX59k/s320/Dum+aloo+015.JPG" width="320" /></a><span style="font-size: large;"></span></div>
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<span style="font-size: large;">2.</span><span style="font-size: large;">Shallow fry the potatoes to golden brown on the pan with littl<span style="font-size: large;">e oil . Keep it aside.</span></span></div>
<span style="font-size: large;"><span style="font-size: large;">3.Fry the onions translucent and grind th<span style="font-size: large;">em along with cashews</span></span>, fennel, cloves, and cardamom in to a paste. </span><span style="font-size: large;">Add 2 t<span style="font-size: large;">b</span>sp of oil to the preheated skillet and add cinnamon, red chillies and bay leaves. </span><br />
<span style="font-size: large;"><span style="font-size: large;">4.</span>As nice aroma comes,</span><span style="font-size: large;"> add </span><span style="font-size: large;">onion paste and ginger-garlic paste. Saute well till raw smell disappears. Fine chop the tomatoes and add the<span style="font-size: large;">m to the pan along with the re<span style="font-size: large;">maining spices.</span></span></span><br />
<span style="font-size: large;"><span style="font-size: large;">5</span>.Saute in medium flame till the tomatoes <span style="font-size: large;">become mushy. Add salt and the potatoes and beaten yogurt. As the gravy starts bubbling<span style="font-size: large;">, add amchur powder<span style="font-size: large;">.</span></span></span></span><span style="font-size: large;"></span><br />
<span style="font-size: large;">6.Stir for 2 minutes. Garnish with coriander leaves. Serve with roti/<span style="font-size: large;"> naan or</span> puri.</span></div>
Sangeethahttp://www.blogger.com/profile/17942400055525774610noreply@blogger.com1tag:blogger.com,1999:blog-2118230122169484625.post-66768549662335985182013-03-14T21:47:00.000-04:002013-03-14T21:47:26.113-04:00Karamani Sundal<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span class="text"><span style="line-height: 20px;"><span class="text"><span style="line-height: 20px;">Being a vegetarian household, I rely on various lentils to provide a balanced diet. </span></span>Black eyed peas is a common legume available widely both in India and the United States. I experimented with this lentil to make a sundal and my kids loved the dish!</span></span></span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span class="text"><span style="line-height: 20px;"> </span></span></span></span><img border="0" height="263" src="http://3.bp.blogspot.com/-9neNt4rqi7Y/UTvUNs6XgcI/AAAAAAAAHO8/I_HZ940xp6o/s400/Florida+trip+007.JPG" width="400" /></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span class="text"><span style="line-height: 20px;"> </span></span></span></span><br />
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"></span></span></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><br /></span></span>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span class="text"><span style="line-height: 20px;">Ingredients:</span></span></span></span></div>
<div style="text-align: left;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><br /></span></span></div>
<div style="text-align: left;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span class="text"><span style="line-height: 20px;">1 cup of black eyed peas/karamani</span></span></span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span class="text"><span style="line-height: 20px;">2 green chillies</span></span></span></span></div>
<div style="text-align: left;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span class="text"><span style="line-height: 20px;">1 tsp of cumin seeds</span></span></span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span class="text"><span style="line-height: 20px;">1/2 inch of ginger</span></span></span></span></div>
<div style="text-align: left;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span class="text"><span style="line-height: 20px;">1/2 tbsp of grated coconut</span></span></span><span style="font-size: large;"> <span class="text"><span style="line-height: 20px;"> </span></span></span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span class="text"><span style="line-height: 20px;">1/4 tsp of mustard</span></span></span></span></div>
<div style="text-align: left;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">oil for seasoning</span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span class="text"><span style="line-height: 20px;">salt as required</span></span></span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span class="text"><span style="line-height: 20px;"><br /></span></span></span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span class="text"><span style="line-height: 20px;">Preparation:</span></span></span></span></div>
<div style="text-align: left;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span class="text"><span style="line-height: 20px;"><br /></span></span></span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span class="text"><span style="line-height: 20px;">1. Soak karamani for overnight and pressure cook them with salt.</span></span></span></span></div>
<div style="text-align: left;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span class="text"><span style="line-height: 20px;">2.Grind ginger, green chillies, cumin seeds and coconut together. Add
little oil to the pan and add mustard. As the mustard sputters, add the ground mixture. </span></span></span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span class="text"><span style="line-height: 20px;">3.Saute for a minute then add the cooked karamani. Mix well and cover the lid.</span></span></span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span class="text" style="font-size: large;"><span style="line-height: 20px;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span class="text" style="font-size: large;"><span style="line-height: 20px;"><span style="font-size: large;">4.Karamani Sundal is ready to be relished.</span> </span></span></span></span></span></span></span></span></span></span></span><br />
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Sangeethahttp://www.blogger.com/profile/17942400055525774610noreply@blogger.com0tag:blogger.com,1999:blog-2118230122169484625.post-47857170868600188842013-02-16T21:25:00.000-05:002013-02-16T21:58:14.161-05:00Vazhakkai bhajji/Plantain fritters<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: large;">Vaz<span style="font-size: large;">hakkai bajji <span style="font-size: large;">reminds me of Marina beach in Chennai. Growing up in Chennai, we used to visit the beach and th<span style="font-size: large;">is <span style="font-size: large;">snack <span style="font-size: large;">brings back nostalgic memo<span style="font-size: large;">ries. It is a great evening snack and <span style="font-size: large;">can be used as a accompaniment for coffee <span style="font-size: large;">or tea<span style="font-size: large;">.</span></span></span></span></span></span></span></span></span></span><br />
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<a href="http://4.bp.blogspot.com/-qt4_KvJabW0/URxEVXDOz1I/AAAAAAAAHN8/5KokWMwC3s8/s1600/bhajji+005.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="http://4.bp.blogspot.com/-qt4_KvJabW0/URxEVXDOz1I/AAAAAAAAHN8/5KokWMwC3s8/s400/bhajji+005.JPG" width="400" /></a></div>
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<span style="font-size: large;">Ingredients:</span><br />
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<span style="font-size: large;"><span style="font-size: large;">1 plantain</span></span><br />
<span style="font-size: large;">1<span style="font-size: large;">/2</span> cup of besan</span><br />
<span style="font-size: large;">1 tbsp of rice flour</span><br />
<span style="font-size: large;">1/2 teaspoon ajwain</span><br />
<span style="font-size: large;">1 tsp of red chilly po<span style="font-size: large;">wder</span></span><br />
<span style="font-size: large;"><span style="font-size: large;">pinch of asafoetida </span></span><br />
<span style="font-size: large;">1 tbsp of club soda</span><br />
<span style="font-size: large;">1 tbsp of heated oil</span><br />
<span style="font-size: large;">Salt as required</span><br />
<span style="font-size: large;">Oil for frying </span><br />
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<span style="font-size: large;">Preparation:</span><br />
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<span style="font-size: large;"><span style="font-size: large;">1.Peel the outer skin of plantain and make thin slices. Mix besan, rice flour, ajwain, red chilly po<span style="font-size: large;">wder, asafoetida, club soda and salt<span style="font-size: large;"> </span></span><span style="font-size: large;">along with water to dosa batter<span style="font-size: large;"> cons<span style="font-size: large;">istency.</span></span></span></span> </span><br />
<span style="font-size: large;">2.<span style="font-size: large;">Add the pla<span style="font-size: large;">ntain pieces and <span style="font-size: large;">coat them well with batter.</span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">3.Heat oil in the skille<span style="font-size: large;">t. Once the oil is hot<span style="font-size: large;">, <span style="font-size: large;">add the <span style="font-size: large;">heated oil to the batter. Then put the </span>plantain pieces carefully in to the oil.</span></span></span></span></span></span></span><br />
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<a href="http://1.bp.blogspot.com/-4jCHcBukwSA/URxEVIQ6B1I/AAAAAAAAHN4/afuTXGF5ePQ/s1600/bhajji+002.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="http://1.bp.blogspot.com/-4jCHcBukwSA/URxEVIQ6B1I/AAAAAAAAHN4/afuTXGF5ePQ/s320/bhajji+002.JPG" width="320" /></a></div>
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"> </span></span></span></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">4. Turn to the other side as they turn golden brown.<span style="font-size: large;"> </span></span></span></span></span></span></span></span><span style="font-size: large;">Fry in medium flame<span style="font-size: large;">. </span><span style="font-size: large;"> </span></span><br />
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<a href="http://3.bp.blogspot.com/-XtgIFxNkj6c/Tu_smas8nDI/AAAAAAAAGWs/GMGV9BsWJhY/s1600/moong+dhal+pakora+009.JPG" style="margin-left: 1em; margin-right: 1em;"></a></div>
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<a href="http://1.bp.blogspot.com/-3M0tc79ftNQ/URxEU8kkf6I/AAAAAAAAHN0/ZsjXF3Ogdrw/s1600/bhajji+001.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="http://1.bp.blogspot.com/-3M0tc79ftNQ/URxEU8kkf6I/AAAAAAAAHN0/ZsjXF3Ogdrw/s320/bhajji+001.JPG" width="320" /></a></div>
<span style="font-size: large;"> 5.</span><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">Vazhakkai bhajji </span> is ready.</span>Serve with chuney/ tomato ketchup and of course <a href="http://www.sangeethasrecipes.com/2011/01/elaichi-chai-cardamom-tea.html">tea or masala chai</a> .</span><br />
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<a href="http://3.bp.blogspot.com/-0-Z7FqpNdd0/URxEVv9j9qI/AAAAAAAAHOE/AsjrIyjqIcg/s1600/bhajji+010.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="211" src="http://3.bp.blogspot.com/-0-Z7FqpNdd0/URxEVv9j9qI/AAAAAAAAHOE/AsjrIyjqIcg/s320/bhajji+010.JPG" width="320" /></a></div>
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Sangeethahttp://www.blogger.com/profile/17942400055525774610noreply@blogger.com0tag:blogger.com,1999:blog-2118230122169484625.post-10149901390389836192013-02-09T07:39:00.001-05:002013-02-10T22:39:22.569-05:00Black Chickpeas Sundal<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://3.bp.blogspot.com/_MF8cpZB_TZo/TT4uh44_XLI/AAAAAAAAEH8/sNSVhNj23bo/s1600/2011-01-24+11.17.00.jpg" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span class="text" style="font-size: large;"><span style="line-height: 20px;"> I have been visiting the new temple in our community on Thursdays which is a special day for Sai Baba. All the devotees bring in prasadam, and I tried this black chickpeas sundal which was well received both at my home and at the temple.</span></span></span></div>
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<a href="http://3.bp.blogspot.com/-IH1rM62ql_4/URQyicvf3JI/AAAAAAAAHNU/1vXoRYBXlYY/s1600/black+sundal+158.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="263" src="http://3.bp.blogspot.com/-IH1rM62ql_4/URQyicvf3JI/AAAAAAAAHNU/1vXoRYBXlYY/s400/black+sundal+158.JPG" width="400" /></a></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span class="text" style="font-size: large;"><span style="line-height: 20px;">Ingredients: (serves 4 people)</span></span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span class="text" style="font-size: large;"><span style="line-height: 20px;"></span></span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span class="text"><span style="line-height: 20px;">1 cup of black chickpeas</span></span></span></span></div>
<div style="text-align: left;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span class="text"><span style="line-height: 20px;">2 red chillies</span></span></span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span class="text"><span style="line-height: 20px;">1 tbsp of grated coconut </span></span></span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span class="text"><span style="line-height: 20px;"></span></span></span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span class="text"><span style="line-height: 20px;">1/2 tbsp of Bengal gram dhal</span></span></span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span class="text"><span style="line-height: 20px;">8 curry leaves</span></span><br /><span class="text"><span style="line-height: 20px;">1/4 tsp of mustard</span></span></span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span class="text"><span style="line-height: 20px;">pinch of asafoetida</span></span></span></span></div>
<div style="text-align: left;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">oil as required</span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span class="text"><span style="line-height: 20px;">salt as required</span></span></span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span class="text" style="font-size: large;"><span style="line-height: 20px;"><br /></span></span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span class="text" style="font-size: large;"><span style="line-height: 20px;">Preparation:</span></span></span></div>
<div style="text-align: left;">
<span style="font-family: Times,"Times New Roman",serif;"><span class="text" style="font-size: large;"><span style="line-height: 20px;"><br /></span></span></span></div>
<div style="text-align: left;">
<span style="font-family: Times,"Times New Roman",serif;"><span class="text" style="font-size: large;"><span style="line-height: 20px;">1. Soak chickpeas for overnight and pressure cook them with salt.</span></span></span></div>
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<span style="font-family: Times,"Times New Roman",serif;"><span class="text" style="font-size: large;"><span style="line-height: 20px;">2.Add little oil to the pan and roast Bengal gram dhal and red chillies. As they turn golden brown, allow them to cool. Grind them with the coconut.</span></span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span class="text" style="font-size: large;"><span style="line-height: 20px;">3.In a preheated pan, add oil. Add mustard, asafoetida and curry leaves.</span></span></span></div>
<div style="text-align: left;">
<span style="font-family: Times,"Times New Roman",serif;"><span class="text" style="font-size: large;"><span style="line-height: 20px;">4. As the mustard sputters, add the cooked chickpeas and ground mixture. Saute for 2 minutes. </span></span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span class="text" style="font-size: large;"><span style="line-height: 20px;">5.Sundal is ready. Enjoy this healthy snack which has a high protein and fiber content.</span></span></span></div>
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Sangeethahttp://www.blogger.com/profile/17942400055525774610noreply@blogger.com0tag:blogger.com,1999:blog-2118230122169484625.post-49847247310435589082012-12-25T21:56:00.001-05:002012-12-25T21:56:25.317-05:00Stuffed Kovakkai/ Tindora<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><a href="http://1.bp.blogspot.com/-km7mDdlmpls/UNpe8cRa15I/AAAAAAAAHK0/zVX7oVoQrvI/s1600/wax+museum+107.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></span></span></div>
<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"> </span></span><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">First, I would like to wish all my readers a Happy Holiday Season. It is always a good time to try some new dishes. My friend Sandhya recently shared this recipe. I made some slight improvisations to her receipe as I shallow fried (arguably for the health benefits) the tindora instead of the recommended deep frying. Everyone in my family enjoyed this dish and hope you would like it as well.</span></span><br />
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<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><a href="http://4.bp.blogspot.com/--ag8u59Ln5M/UNpfAVr8d9I/AAAAAAAAHLE/5y31GeIFE_A/s1600/wax+museum+120.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://4.bp.blogspot.com/--ag8u59Ln5M/UNpfAVr8d9I/AAAAAAAAHLE/5y31GeIFE_A/s400/wax+museum+120.JPG" width="400" /></a></span></span></div>
<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"> </span></span><br />
<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">Ingredients:</span></span><br />
<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">12 <span style="font-size: large;">K</span>ovakkai (Tindora)</span></span><br />
<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">oil as required</span></span> <br />
<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">salt as required</span></span><br />
<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">Stuffing:</span></span><br />
<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">2 cloves of garlic</span></span><br />
<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">pinch of turmeric</span></span><br />
<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">1/2 tsp of red chilly powder</span></span><br />
<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">2-3 tbsp of chutney dhal</span></span><br />
<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">salt as required</span></span><br />
<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"> </span></span><br />
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<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">Preparation:</span></span><br />
<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><br /></span></span>
<div style="text-align: left;">
<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">1.Grind the chutney dhal in to coarse powder and mix all the ingredients above. Crush the garlic or fine chop them and add to the mixture. Add little water and make a paste.</span></span></div>
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<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><a href="http://3.bp.blogspot.com/--WyoLPkLX3s/UNpfFxt-enI/AAAAAAAAHLQ/JqYal9OTj1A/s1600/wax+museum+105.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://3.bp.blogspot.com/--WyoLPkLX3s/UNpfFxt-enI/AAAAAAAAHLQ/JqYal9OTj1A/s320/wax+museum+105.JPG" width="320" /></a></span></span></div>
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<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">2.Cut the edges off the kovakkai and slit
crosswise in the bottom. Stuff them with the paste as required. Add 2 tbsp of oil to the pan, add the stuffed
kovakkai to the pan. </span></span></div>
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<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><a href="http://1.bp.blogspot.com/-km7mDdlmpls/UNpe8cRa15I/AAAAAAAAHK0/zVX7oVoQrvI/s1600/wax+museum+107.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://1.bp.blogspot.com/-km7mDdlmpls/UNpe8cRa15I/AAAAAAAAHK0/zVX7oVoQrvI/s320/wax+museum+107.JPG" width="320" /></a></span></span></div>
<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"> 4.Close
the lid for 5 minutes and then turn the </span></span><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">kovakkai </span></span>to the other side
and allow them to cook. Add 1-2 tbsp of oil and allow the </span></span><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">kovakkai </span></span>to
get roasted.</span></span><br />
<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">5.Once the kovakkai is <span style="font-size: large;">roasted</span></span></span><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"></span></span>, the dish is ready. Enjoy by itself or with roti. </span></span><br />
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<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><a href="http://2.bp.blogspot.com/-3CVo_Mo0Q4o/TuzDunFliVI/AAAAAAAAGUw/D_LjOXDjjQ8/s1600/nikon+Holiday+party+192.JPG" style="margin-left: 1em; margin-right: 1em;"><br /></a><a href="http://2.bp.blogspot.com/-Km9tSjUDYgs/UNpe-SRtlwI/AAAAAAAAHK8/WLNizQNCrcg/s1600/wax+museum+116.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://2.bp.blogspot.com/-Km9tSjUDYgs/UNpe-SRtlwI/AAAAAAAAHK8/WLNizQNCrcg/s320/wax+museum+116.JPG" width="320" /></a></span></span></div>
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Sangeethahttp://www.blogger.com/profile/17942400055525774610noreply@blogger.com3tag:blogger.com,1999:blog-2118230122169484625.post-27579574405387728872012-12-23T19:49:00.001-05:002012-12-23T22:12:26.025-05:00Halwa Poori<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: large;"> Hal<span style="font-size: large;">w</span>a poori is a very popular North Indian breakfast. Recently we found a good <span style="font-size: large;">P</span>akistani <a href="http://www.toosso.com/index2.php#/home/">restaurant </a>in this <span style="font-size: large;">neighborhood that serves poori halwa on <span style="font-size: large;"><span style="font-size: large;">weekend<span style="font-size: large;"> mornings</span></span> and so my desire to experiment this at home</span></span></span></span></span> was revived. My family lov<span style="font-size: large;">ed this<span style="font-size: large;"> refreshing combination even though they are used t<span style="font-size: large;">o </span><span style="font-size: large;"><a href="http://www.sangeethasrecipes.com/2011/12/poori.html">p<span style="font-size: large;">oo</span>ri </a><a href="http://www.sangeethasrecipes.com/2011/01/aloo-subzi-potato-curry.html">bhaaji </a>or <a href="http://www.sangeethasrecipes.com/2011/03/chole-masala-spicy-channa-masala.html">chole </a><a href="http://www.sangeethasrecipes.com/2011/12/poori.html">poori</a></span></span></span> <br />
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<span style="font-family: Times,"Times New Roman",serif;"><a href="http://2.bp.blogspot.com/-UuFChOqA4Cg/UNebLq4ZGSI/AAAAAAAAHKI/D5VoIPcrzp4/s1600/Aishu%27s+xmas+party+078.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://2.bp.blogspot.com/-UuFChOqA4Cg/UNebLq4ZGSI/AAAAAAAAHKI/D5VoIPcrzp4/s400/Aishu%27s+xmas+party+078.JPG" width="400" /></a></span></div>
<span style="font-family: Times,"Times New Roman",serif;"><br /></span>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"> Ingredients:</span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><br /></span>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">3 cups of wheat flour</span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">1 cup of water </span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">1 tbsp of oil</span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">oil for deep frying </span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">salt as required</span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><br /></span>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">To prepare Hal<span style="font-size: large;">wa:</span></span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><br /></span>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">1 cup of rava (Semolina)</span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">3 cups of water</span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">1 cup of sugar</span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">handful of cashew nuts</span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: large;">few</span> raisins </span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">1/4 cup of ghee (clarified butter)</span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">1/2 tsp of cardamom powder </span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><br /></span>
<span style="font-family: Times,"Times New Roman",serif;"></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><iframe bordercolor="#000000" frameborder="0" height="150" hspace="0" marginheight="0" marginwidth="0" scrolling="no" src="http://ad.doubleclick.net/adi/N7433.148119.BLOGGEREN/B6534887.3531;sz=180x150;ord=[timestamp]?;lid=41000613802463511;pid=544705;usg=AFHzDLsF8jsVs8h2MscbtSkI8wxPLDpKxg;adurl=http%253A%252F%252Fwww.kohls.com%252Fupgrade%252Fwebstore%252Fproduct_page.jsp%253FPRODUCT%25253C%25253Eprd_id%253D845524892557455%2526pfx%253Dpfx_shopcompare%2526cid%253Dshopping3;pubid=601075;price=%2439.99;title=Circulon+Contempo+12-I...;merc=Kohl%27s;imgsrc=http%3A%2F%2Fmedia.kohls.com.edgesuite.net%2Fis%2Fimage%2Fkohls%2F544705%3Fwid%3D500%26hei%3D500%26op_sharpen%3D1;width=85;height=85" vspace="0" width="180"></iframe><iframe bordercolor="#000000" frameborder="0" height="150" hspace="0" marginheight="0" marginwidth="0" scrolling="no" src="http://ad.doubleclick.net/adi/N7433.148119.BLOGGEREN/B6534887.3530;sz=180x150;ord=[timestamp]?;lid=41000613802463511;pid=543217;usg=AFHzDLv51yp7VAdS95Ahkp--GVZ36O2eAQ;adurl=http%253A%252F%252Fwww.kohls.com%252Fupgrade%252Fwebstore%252Fproduct_page.jsp%253FPRODUCT%25253C%25253Eprd_id%253D845524892556408%2526pfx%253Dpfx_shopcompare%2526cid%253Dshopping3;pubid=601075;price=%2440.00;title=Wolfgang+Puck+12-In.+S...;merc=Kohl%27s;imgsrc=http%3A%2F%2Fmedia.kohls.com.edgesuite.net%2Fis%2Fimage%2Fkohls%2F543217%3Fwid%3D500%26hei%3D500%26op_sharpen%3D1;width=85;height=85" vspace="0" width="180"></iframe><iframe bordercolor="#000000" frameborder="0" height="150" hspace="0" marginheight="0" marginwidth="0" scrolling="no" src="http://ad.doubleclick.net/adi/N7433.148119.BLOGGEREN/B6534887.3532;sz=180x150;ord=[timestamp]?;lid=41000613802463511;pid=1066055;usg=AFHzDLvI3fM1BS596dBiY2jVsGx-xpLHaQ;adurl=http%253A%252F%252Fwww.kohls.com%252Fupgrade%252Fwebstore%252Fproduct_page.jsp%253FPRODUCT%25253C%25253Eprd_id%253D845524892931572%2526pfx%253Dpfx_shopcompare%2526cid%253Dshopping3;pubid=601075;price=%2459.99;title=Rachael+Ray+Triple+Pac...;merc=Kohl%27s;imgsrc=http%3A%2F%2Fmedia.kohls.com.edgesuite.net%2Fis%2Fimage%2Fkohls%2F1066055_Red%3Fwid%3D500%26hei%3D500%26op_sharpen%3D1;width=85;height=85" vspace="0" width="180"></iframe><br /></span>
<span style="font-family: Times,"Times New Roman",serif;"><br /></span>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">Preparation: </span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><br /></span>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">1</span><span style="font-size: large;">.Mix the wheat flour, salt , 1 tbsp of oil and add water. Knead well enough to make a dough. Keep aside for 20 minutes.</span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">2. Make golf-ball sized balls out of the dough. Roll it out.</span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">3.Heat oil in the kadai</span><span style="font-size: large;">,
fry the rolled dough on both sides. Press gently with flat ladle on one
side so that poori starts to fluff. Turn to the other side till it
golden brown. <span style="font-size: large;">Hot and fluffy <span style="font-size: large;">p</span>oori<span style="font-size: large;">s are ready</span></span></span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">
</span></span>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: large;">4</span>.Add a tbsp of ghee to heavy bottomed vessel and add
nuts and raisins. Roast them till they turn golden brown. Be cautious with the raisins and remove before it turns dark.</span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Times,"Times New Roman",serif;"><a href="http://2.bp.blogspot.com/-tJ9G5KrQyX8/T7FlfDkL6MI/AAAAAAAAGrQ/yKpIRnqaKUE/s1600/Pittsburg+2012+004.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://2.bp.blogspot.com/-tJ9G5KrQyX8/T7FlfDkL6MI/AAAAAAAAGrQ/yKpIRnqaKUE/s320/Pittsburg+2012+004.JPG" width="320" /></a></span></div>
<span style="font-family: Times,"Times New Roman",serif;"><br /></span>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: large;">5</span>.Transfer them to a plate and add the rava to the ghee. Roast them slightly till nice aroma comes.</span></span><br />
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">6.Add water to the<span style="font-size: large;"> pan and bring it to boil<span style="font-size: large;">. Mix sugar and as the sugar dissolves <span style="font-size: large;">completely add</span></span></span> rava and keep
stirring so that there is no lumps.<span style="font-size: large;">They cook very quickly.</span> </span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">7.Add the ghee and cook in low flame and keep stirring<span style="font-size: large;">. </span>Transfer the nuts and cardamom powder. Mix them well. Halwa is ready.</span></span></div>
<div class="separator" style="clear: both; text-align: left;">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">8</span>.<span style="font-size: large;">Serve poori with halwa.</span></span></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Times,"Times New Roman",serif;"><a href="http://1.bp.blogspot.com/-4OY4BS83ygo/UNebN9jldqI/AAAAAAAAHKQ/7CNIUKzEuNM/s1600/Aishu%27s+xmas+party+081.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://1.bp.blogspot.com/-4OY4BS83ygo/UNebN9jldqI/AAAAAAAAHKQ/7CNIUKzEuNM/s320/Aishu%27s+xmas+party+081.JPG" width="320" /></a></span></div>
</div>
Sangeethahttp://www.blogger.com/profile/17942400055525774610noreply@blogger.com0tag:blogger.com,1999:blog-2118230122169484625.post-48880922771511504272012-12-18T23:09:00.003-05:002012-12-19T09:30:15.478-05:00Milagu kuzhambu (Black Pepper Stew)<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"> My mom shared this recipe as a good remedy for cold. This kuzhambu (</span></span><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">stew)<span style="font-size: large;"> </span>would be authentic without shallots. It definitely gives additional taste with them(shallots).</span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><br /></span></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-tviWzcdWTBg/UM5-VFC4b0I/AAAAAAAAHF4/XDZgjoW6o84/s1600/Aishu%27s+xmas+party+092.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://3.bp.blogspot.com/-tviWzcdWTBg/UM5-VFC4b0I/AAAAAAAAHF4/XDZgjoW6o84/s400/Aishu%27s+xmas+party+092.JPG" width="400" /></a></div>
<br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">Ingredients:</span></span><br />
<br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">12 shallots*</span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">10 cloves of garlic</span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: large;">Sesame oil</span></span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: large;">1/4 tsp of mustard</span></span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: large;">1 sprig o<span style="font-size: large;">f curry leaves</span></span></span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">lime sized tamarind</span> </span> </span></span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: large;">1/2 tbsp of urad dhal flour </span></span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: large;">salt as req<span style="font-size: large;">ui</span>red </span></span></span><br />
<br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">Grin<span style="font-size: large;">ding:</span></span></span></span> </span></span><br />
<br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">2 tsp of black pepper </span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">2 dry red chilly</span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">1/2 tbsp of urad dhal</span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">1 tsp of ajwain</span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">big pinch of asafoetida</span></span><br />
<br />
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<br />
<br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">Preparation:</span></span><br />
<br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">1.Dry roast and grind the ingredients mentioned <span style="font-size: large;">in grinding in t<span style="font-size: large;">o a coarse powder</span>.</span></span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: large;">2.Add oil to the <span style="font-size: large;">kadai, add mustard, asafoetida and curry l<span style="font-size: large;">eaves. </span></span></span></span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">3.As the mustard sputters, add shallots and garlic <span style="font-size: large;">to the <span style="font-size: large;">kadai. Saute till they turn golden brown.</span></span></span></span></span></span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">4. Add the coarse powder and a cup of water and thick tamarin<span style="font-size: large;">d water.</span></span></span></span></span></span></span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">5.As the<span style="font-size: large;">y start to thicken, add the urad dhal flour and mix well. It becomes a thick kuzhambu. Try <span style="font-size: large;">with <span style="font-size: large;">rice, papad and ghee.</span></span></span></span></span></span></span></span></span></span></span><br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-xd4CfBb820Y/UM5-XyyGsuI/AAAAAAAAHGA/IUMRNJ702BA/s1600/Aishu%27s+xmas+party+096.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://4.bp.blogspot.com/-xd4CfBb820Y/UM5-XyyGsuI/AAAAAAAAHGA/IUMRNJ702BA/s320/Aishu%27s+xmas+party+096.JPG" width="320" /></a></div>
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"> </span></span></span></span></span></span></span></span></span></span></span><br />
<br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">*shallots are optional. I have added to give additiona<span style="font-size: large;">l <span style="font-size: large;">taste.</span></span> </span></span></span></span></span></span></span></span></span></span></span><br />
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"> </span> </span> </span></span></span></span></span></span></span> <br />
<br />
<br /></div>
Sangeethahttp://www.blogger.com/profile/17942400055525774610noreply@blogger.com0tag:blogger.com,1999:blog-2118230122169484625.post-76422131679798386072012-12-14T22:35:00.001-05:002012-12-14T23:40:51.145-05:00Baingan Bharta (Mashed Roasted Eggplant)<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"> Baingan bharta is a North Indian specialty made with roasted eggplant(brinjal) and a blend of exotic spices. This delicacy is made by my hubby who always impresses me with his North Indian dishes.</span></span><br />
<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><br /></span></span>
<br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><a href="http://1.bp.blogspot.com/-da-ItEa0ox4/UMjhS_ZLzfI/AAAAAAAAHFM/IsTNbRVOYB0/s1600/Oats+upma+028.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://1.bp.blogspot.com/-da-ItEa0ox4/UMjhS_ZLzfI/AAAAAAAAHFM/IsTNbRVOYB0/s400/Oats+upma+028.JPG" width="400" /></a></span></span></div>
<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">Ingredients:</span></span><br />
<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">1 large eggplant </span></span><br />
<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">2 medium tomatoes </span></span><br />
<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">1 large onion</span></span><br />
<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">3 green chilies</span></span><br />
<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">1/4 inch piece of ginger </span></span><br />
<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">2 cloves of garlic </span></span><br />
<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">2 tbsp oil</span></span><br />
<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">1/4 tsp turmeric </span></span><br />
<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"></span></span><br />
<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">1/2 tsp of baingan bharta masala </span></span><br />
<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">1/2 tsp of tandoori masala</span></span><br />
<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"> coriander for garnish</span></span><br />
<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">
Preparation:</span></span><br />
<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">1.Fire roast the whole eggplant till the skin turns black and easy to peel.</span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><a href="http://3.bp.blogspot.com/-uwW8Bq3QGoU/UMjhGQxZ3HI/AAAAAAAAHEY/PEfffjY0NX4/s1600/Oats+upma+018.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://3.bp.blogspot.com/-uwW8Bq3QGoU/UMjhGQxZ3HI/AAAAAAAAHEY/PEfffjY0NX4/s320/Oats+upma+018.JPG" width="320" /></a></span></span></div>
<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"> </span></span><br />
<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">2.Allow them to cool and mash them/ cut in to pieces. </span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><a href="http://2.bp.blogspot.com/-2JrgLVqPrrQ/UMjhIrW6K_I/AAAAAAAAHEg/d5o_q9K_VN0/s1600/Oats+upma+020.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://2.bp.blogspot.com/-2JrgLVqPrrQ/UMjhIrW6K_I/AAAAAAAAHEg/d5o_q9K_VN0/s320/Oats+upma+020.JPG" width="320" /></a></span></span></div>
<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">3.Fine chop the onion, tomatoes, garlic and ginger. Heat the oil in a skillet on medium high and add add garlic, green chillies and ginger to the skillet and saute well till the raw smell disappears. </span></span><br />
<div class="separator" style="clear: both; text-align: center;">
<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><a href="http://2.bp.blogspot.com/-ZdW-_Pu8ma4/UMjhKoPCESI/AAAAAAAAHEo/C9lxfEHsxcA/s1600/Oats+upma+021.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://2.bp.blogspot.com/-ZdW-_Pu8ma4/UMjhKoPCESI/AAAAAAAAHEo/C9lxfEHsxcA/s320/Oats+upma+021.JPG" width="320" /></a></span></span></div>
<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><br /></span></span>
<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">4.Add onions and saute well. Now add the tomatoes, turmeric and salt, and saute till they are mushy. </span></span><br />
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<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><a href="http://3.bp.blogspot.com/-W9TWv3ZTxvo/UMjhM6keGEI/AAAAAAAAHEw/EEKjH7dPIU0/s1600/Oats+upma+022.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://3.bp.blogspot.com/-W9TWv3ZTxvo/UMjhM6keGEI/AAAAAAAAHEw/EEKjH7dPIU0/s320/Oats+upma+022.JPG" width="320" /></a></span></span></div>
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<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><br />
5.Transfer the eggplant, mix well and close the lid. Allow it to cook in medium flame for 10 minutes.</span></span><br />
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<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><a href="http://2.bp.blogspot.com/-AJeg6Y5stD8/UMjhO2W-qAI/AAAAAAAAHE8/ZZw7Suh2zVs/s1600/Oats+upma+024.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://2.bp.blogspot.com/-AJeg6Y5stD8/UMjhO2W-qAI/AAAAAAAAHE8/ZZw7Suh2zVs/s320/Oats+upma+024.JPG" width="320" /></a></span></span></div>
<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"> </span></span><br />
<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;">6.Now add the bharta masala and tandoori masala and cook for 5 more minutes. Switch off the flame and add coriander leaves. Baingan bharta is ready and serve hot with roti/ paratha. You can always garnish with cho<span style="font-size: large;">pped cilantro to make it more appetizing! </span></span></span><br />
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<span style="font-size: large;"><span style="font-family: Times,"Times New Roman",serif;"><a href="http://1.bp.blogspot.com/-2iMU9X-QsMM/UMjhQ6HplNI/AAAAAAAAHFE/9_tKk-kpFK4/s1600/Oats+upma+027.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://1.bp.blogspot.com/-2iMU9X-QsMM/UMjhQ6HplNI/AAAAAAAAHFE/9_tKk-kpFK4/s320/Oats+upma+027.JPG" width="320" /></a></span></span></div>
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Sangeethahttp://www.blogger.com/profile/17942400055525774610noreply@blogger.com0tag:blogger.com,1999:blog-2118230122169484625.post-22585555777062110972012-11-30T12:03:00.000-05:002012-12-02T20:20:40.366-05:00Vegetable oats upma<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"> Oats has high fiber content which is proven to lower cholesterol levels. My husband is a borderline health freak and he deserves the credit for this recipe. In this recipe, I tried similar to rava kichdi, just replacing the rava with oats. Definitely simple, but can be made enticing with colorful veggies!</span></span></div>
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<a href="http://1.bp.blogspot.com/-CiIRmvjlzQ8/ULjg92_Sa5I/AAAAAAAAHD8/iIu0E9XFTIo/s1600/Oats+upma+012.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://1.bp.blogspot.com/-CiIRmvjlzQ8/ULjg92_Sa5I/AAAAAAAAHD8/iIu0E9XFTIo/s400/Oats+upma+012.JPG" width="400" /></a><span style="font-size: large;"></span></div>
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<span style="font-size: large;">Serves up to 2 people</span></div>
<span style="font-size: large;">Preparation time:30 minutes</span><br />
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<div style="text-align: left;">
<span style="font-size: large;">Ingredients:</span></div>
<div style="text-align: left;">
<span style="font-size: large;">1 cup of Oats</span><br />
<span style="font-size: large;">1/2 tbsp of chopped ginger paste </span><span style="font-size: large;"> </span><br />
<span style="font-size: large;">2 slit green chillies</span><br />
<span style="font-size: large;">1 chopped carrot</span><br />
<span style="font-size: large;">1 small cup of chopped cauliflower</span><br />
<span style="font-size: large;">5-6 beans</span><br />
<span style="font-size: large;"><span style="font-size: large;">handful of green peas</span> </span><br />
<span style="font-size: large;">1 onion sliced</span><br />
<span style="font-size: large;">1/2 tsp of mustard seeds</span><br />
<span style="font-size: large;">1 small inch of cinnamon stick</span><br />
<span style="font-size: large;">2 cloves </span><br />
<span style="font-size: large;">1 piece of cardamom</span><br />
<span style="font-size: large;">1 bayleaf</span><br />
<span style="font-size: large;">big pinch of turmeric</span><br />
<span style="font-size: large;">handful of coriander leaves</span><br />
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<span style="font-size: large;">1 tsp of ghee</span><br />
<span style="font-size: large;">salt as required</span><br />
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<span style="font-size: large;">Preparation:</span><br />
<br />
<span style="font-size: large;">1. Add 1 tsp of ghee to the pan, then add the </span><span style="font-size: large;"><span style="font-size: large;">mustard</span> seeds, cinnamon stick, cloves ,cardamom and bay leaf. </span><br />
<span style="font-size: large;">2. </span><span style="font-size: large;">As the nice aroma comes add the onion, green chillies and ginger<span style="font-size: large;"> </span>and saute for a minute.</span><br />
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<span style="font-size: large;">3.</span><span style="font-size: large;">Add the vegetables, turmeric and salt to the pan.<span style="font-size: large;"> S</span></span><span style="font-size: large;">aute well. Close the lid and allow the veg<span style="font-size: large;">gies to cook. Add a cup of water and bring <span style="font-size: large;">it to bo<span style="font-size: large;">il.</span></span></span></span></div>
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<span style="font-size: large;">4.Dry<span style="font-size: large;"> <span style="font-size: large;">roast</span> oats</span> in a different<span style="font-size: large;"> p<span style="font-size: large;">an </span></span>for couple of minutes.<span style="font-size: large;"> transfer the oats to boiling water. Mix well. Close the lid for 3-4 mi<span style="font-size: large;">nutes. Switch off the <span style="font-size: large;">flame.</span></span></span></span><br />
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<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">5.Add </span></span></span>the coriander leaves as garnish.<span style="font-size: large;"> </span>Serve with spicy pickle.</span></div>
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Sangeethahttp://www.blogger.com/profile/17942400055525774610noreply@blogger.com4tag:blogger.com,1999:blog-2118230122169484625.post-17064005736693818692012-11-26T21:43:00.000-05:002012-11-26T21:43:03.367-05:00Brussels Sprouts Curry<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"> Brussels sprouts contains sulforaphane, a chemical believed to have potent anticancer properties. The method of preparing brussels sprouts for cooking begins with removal of the buds from the stalk. Cut any surplus stem.</span></span><br />
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<span style="font-size: large;">Serves up to 3 people</span><br />
<span style="font-size: large;">Preparation time: 30 minutes</span><br />
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<span style="font-size: large;">Ingredients:</span><br />
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<span style="font-size: large;">14 Brussels sprouts</span><br />
<span style="font-size: large;">1 large chopped onion</span><br />
<span style="font-size: large;"><span style="font-size: large;">1 large chopped tomato</span> </span><br />
<span style="font-size: large;">1 tsp of sambhar powder</span><br />
<span style="font-size: large;">1/4 tsp of turmeric</span><br />
<span style="font-size: large;">1 tbsp of olive oil </span><br />
<span style="font-size: large;">salt as required</span><br />
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<span style="font-size: large;"><span style="font-size: large;">Seasoning:</span></span><br />
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<span style="font-size: large;"><span style="font-size: large;">1/4 tsp of mustard</span></span><br />
<span style="font-size: large;"><span style="font-size: large;">1/2 tsp of urad dhal </span></span><br />
<span style="font-size: large;"><span style="font-size: large;">sprig of curry leaves</span></span><br />
<span style="font-size: large;"><span style="font-size: large;">pinch of asafoetida </span> </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">For grinding:</span><br />
<br />
<span style="font-size: large;">2 red chillies</span><br />
<span style="font-size: large;"><span style="font-size: large;">1 tbsp of chutney dhal</span> </span><br />
<span style="font-size: large;">1 tsp of cumin seeds</span><br />
<span style="font-size: large;">1 tsp of fennel seeds</span><br />
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<span style="font-size: large;">Preparation: </span><br />
<span style="font-size: large;"><br /></span>
<span style="font-size: large;">1.<span style="font-size: large;">Cut<span style="font-size: large;"> </span></span>Brussels sprouts in to 4. Sprinkle some salt and microwave for 5<span style="font-size: large;"> </span>minutes<span style="font-size: large;">.</span> </span><br />
<span style="font-size: large;">2.Heat oil in the pan, add seasoning. Once the mustard sputter<span style="font-size: large;">s, add <span id="goog_1029894202"></span><span id="goog_1029894203"></span></span>onion and saute for 2-3 minutes. Grind the ingredients together mentioned above in to a coarse powder.</span><br />
<span style="font-size: large;">3.Add <span style="font-size: large;">tomatoes and sa<span style="font-size: large;">ute well till the<span style="font-size: large;">y become mush<span style="font-size: large;">y.</span></span></span></span> Add turmeric, <span style="font-size: large;">sambhar </span>and salt to the pan.</span><br />
<span style="font-size: large;">4.Now add the brussels sprouts to the pan and mix well. Add <span style="font-size: large;">the <span style="font-size: large;">groun<span style="font-size: large;">d powder</span></span></span> and close the lid for <span style="font-size: large;">10 </span>minutes.</span><br />
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<span style="font-size: large;">5.Check if the brussels sprouts is cooked and turn golden brown. Serve with roti/ rice.</span><br />
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Sangeethahttp://www.blogger.com/profile/17942400055525774610noreply@blogger.com2tag:blogger.com,1999:blog-2118230122169484625.post-19268294982785905412012-11-12T17:56:00.001-05:002012-11-12T17:56:46.405-05:00Badam Halwa<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: large;"> I wish <span style="font-size: large;">all my readers </span>a very Happy Diwali. <span style="font-size: large;">Diwali is <span style="font-size: large;">arguably <span style="font-size: large;">the most celebrated festival in India and<span style="font-size: large;"> <span style="font-size: large;">people enjoy the <span style="font-size: large;">occasion</span> with sweets<span style="font-size: large;">,</span> lights and fireworks! This year I tried making badam<span style="font-size: large;"> (Almonds)</span> halwa. </span></span></span></span></span>I <span style="font-size: large;">think peeling the a<span style="font-size: large;">lmonds is </span></span>the tricky part as it takes sometime<span style="font-size: large;">. </span>I did rea<span style="font-size: large;">lize that we get peeled almonds from the supermarket<span style="font-size: large;"> and can save some time and effort</span></span>. Making of halwa itself is not that difficult.</span><br />
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<span style="font-size: large;"> </span><br />
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<span style="font-size: large;">Ingredients: </span><br />
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<span style="font-size: large;">1 cup of Badam</span><br />
<span style="font-size: large;">1 1/4 cup of sugar</span><br />
<span style="font-size: large;">3 tbsp of ghee</span><br />
<span style="font-size: large;">1/4 cup of milk </span><br />
<span style="font-size: large;">few strands of saffron</span><br />
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<span style="font-size: large;">Preparation:</span><br />
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<span style="font-size: large;">1.Soak Badam for 4 hours in warm water. </span><span style="font-size: large;">Soak<span style="font-size: large;"> <span style="font-size: large;">saffron</span></span> in 1 spoon of milk.</span><br />
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<span style="font-size: large;"> </span><br />
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<span style="font-size: large;">2.Here
comes the tricky part, peeling the skin of badam. Grind badam with milk
(use as little milk as possible). Take heavy bottomed vessel and pour
the mixture. </span><br />
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<span style="font-size: large;">3.Add <span style="font-size: large;">fine </span>sugar and keep stirring. When badam paste starts to thicken, add ghee(clarified butter). Cook in medium flame. St<span style="font-size: large;">ir </span>constantly.</span><br />
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<span style="font-size: large;">4.As the halwa bubbles reduce the flame. As it thickens and halwa starts leaving the sides of the pan<span style="font-size: large;">.</span></span><br />
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<span style="font-size: large;">5.Add saffron which gives <span style="font-size: large;">ni</span>ce yellow color and flavor. Mix <span style="font-size: large;">well.</span></span><br />
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<span style="font-size: large;"> </span><br />
<span style="font-size: large;"> <span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><br /></span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">6.Allow them to cool and Badam halwa i<span style="font-size: large;">s<span style="font-size: large;"> </span></span></span></span>ready.</span> </span><br />
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Sangeethahttp://www.blogger.com/profile/17942400055525774610noreply@blogger.com0tag:blogger.com,1999:blog-2118230122169484625.post-37672752673195629352012-10-24T20:39:00.003-04:002012-10-25T15:23:20.147-04:00Masoor Dhal/ Masala Dhal<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Times, "Times New Roman", serif;"><span style="font-size: large;"> As <span style="font-size: large;">lentils are the main source of proteins for vegans and vegetarians, it is important <span style="font-size: large;">that we explo<span style="font-size: large;">re the varie<span style="font-size: large;">ty <span style="font-size: large;">of lentils to <span style="font-size: large;">satiate the palate of the vegetarian <span style="font-size: large;">connoisseurs</span>. I have </span></span></span></span></span></span></span><span style="font-size: large;">experimented with masoor dhal recently and was impressed with the outcome :)</span> </span><br />
<span style="font-family: Times, "Times New Roman", serif;"><br /></span>
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<a href="http://3.bp.blogspot.com/-E2hJfTxA-Cc/UIf7NwbzxeI/AAAAAAAAG6w/Cbnz-OTF36M/s1600/Smoky+mountains+028.JPG" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Times, "Times New Roman", serif;"><img border="0" height="265" src="http://3.bp.blogspot.com/-E2hJfTxA-Cc/UIf7NwbzxeI/AAAAAAAAG6w/Cbnz-OTF36M/s400/Smoky+mountains+028.JPG" width="400" /></span></a></div>
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<span style="font-family: Times, "Times New Roman", serif; font-size: large;">Ingredients:</span></div>
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<span style="font-family: Times, "Times New Roman", serif;"><br /></span></div>
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<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">1 cup of M<span style="font-size: large;">asoor dhal</span></span></span><br />
<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif; font-size: large;">1 onion</span></span><br />
<span style="font-size: large;"><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">3 cloves of garl<span style="font-size: large;">ic</span></span></span></span><br />
<span style="font-size: large;"><span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif; font-size: large;">1 green chilly </span></span></span></div>
<span style="font-family: Times, "Times New Roman", serif; font-size: large;">1 tbsp of oil</span><br />
<span style="font-family: Times, "Times New Roman", serif; font-size: large;">coriander as garnish</span><br />
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<span style="font-family: Times, "Times New Roman", serif; font-size: large;">salt as required</span><br />
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<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif; font-size: large;">Seasoning:</span></span><br />
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<span style="font-family: Times, "Times New Roman", serif; font-size: large;">1<span style="font-size: large;">/2 </span>inch- stick of cinnamon</span><br />
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<span style="font-family: Times, "Times New Roman", serif; font-size: large;">2 pieces of bay leaf</span></div>
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<span style="font-family: Times, "Times New Roman", serif; font-size: large;">2 cloves</span></div>
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<span style="font-family: Times, "Times New Roman", serif; font-size: large;">Grinding:</span><br />
<span style="font-family: Times, "Times New Roman", serif;"><br /></span></div>
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<span style="font-family: Times, "Times New Roman", serif; font-size: large;">1 large chopped tomato</span><br />
<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif; font-size: large;">1/8 tsp of turmeric</span></span><br />
<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif; font-size: large;">1/2 tsp of red chilly powder</span></span><br />
<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif; font-size: large;">1/2 tbsp of coriander powder</span></span><br />
<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif; font-size: large;">1 tbsp of cashew nuts</span></span></div>
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<span style="font-family: Times, "Times New Roman", serif; font-size: large;">1 tsp of cumin seeds </span></div>
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<span style="font-family: Times, "Times New Roman", serif; font-size: large;">Preparation:</span></div>
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<span style="font-family: Times, "Times New Roman", serif;"><br /></span></div>
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<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">1. Grind <span style="font-size: large;">the ingredients mentioned above together.</span> <span style="font-size: large;">Slice the onion and garlic lengthwise.</span></span></span><br />
<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><span style="font-size: large;">2</span>. In the preheated pan add<span style="font-size: large;"> oil</span>. <span style="font-size: large;">Add the seasoning<span style="font-size: large;">, as the nice aroma comes add <span style="font-size: large;">onion and garlic.</span></span></span></span></span><br />
<span style="font-family: Times, "Times New Roman", serif;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;"><span style="font-size: large;">3.Saute for a <span style="font-size: large;"><span style="font-size: large;">minute</span> a<span style="font-size: large;">nd add the groun<span style="font-size: large;">d mixture. Saute well till the tomato<span style="font-size: large;"> paste starts to thicken and <span style="font-size: large;">th<span style="font-size: large;">e raw smell disappears.</span></span></span></span></span></span></span></span></span></span></span> </span></div>
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<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">4.Add <span style="font-size: large;">mas<span style="font-size: large;">oor dhal, </span></span>salt and 3 cups of water<span style="font-size: large;">. Close the lid and pressure cook up to 3 whistles.</span></span></span></div>
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<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;"><span style="font-size: large;">5</span>.Add coriander as garnish. Serve with rice/ roti. </span></span></div>
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Sangeethahttp://www.blogger.com/profile/17942400055525774610noreply@blogger.com0tag:blogger.com,1999:blog-2118230122169484625.post-8525600586616499142012-10-10T22:19:00.001-04:002012-10-10T22:19:00.774-04:00Bread upma<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="font-family: Times,'Times New Roman',serif;">
<span style="font-size: large;"> Figuring out options for my school going kid's lunch has become a priority off late. Today, I would like to share with you the recipe for bread upma which which can be made within 15 minutes. I have customized the spice level of this dish as per his taste and my son absolutely loved it! </span><br />
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<a href="http://2.bp.blogspot.com/-A3ZgtWUZXz4/UHV5dmVZqZI/AAAAAAAAG4w/2eGPXxMEY1Y/s1600/Bread+upma+027.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://2.bp.blogspot.com/-A3ZgtWUZXz4/UHV5dmVZqZI/AAAAAAAAG4w/2eGPXxMEY1Y/s400/Bread+upma+027.JPG" width="400" /></a></div>
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<span style="font-size: large;">Serves up to 2 people</span> </div>
<div style="font-family: Times,'Times New Roman',serif;">
<span style="font-size: large;">Preparation time: 15 minutes </span></div>
<div style="font-family: Times,'Times New Roman',serif;">
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<div style="font-family: Times,'Times New Roman',serif;">
<span style="font-family: Times, "Times New Roman", serif; font-size: large;">Ingredients:</span></div>
<span style="font-family: Times, "Times New Roman", serif; font-size: large;">2 Bread slices</span><br />
<span style="font-family: Times, "Times New Roman", serif; font-size: large;">1 slit green chillies</span><br />
<div style="font-family: Times,'Times New Roman',serif;">
<span style="font-family: Times, "Times New Roman", serif; font-size: large;">1 tsp of grated ginger </span><br />
<span style="font-family: Times, "Times New Roman", serif; font-size: large;">pinch of turmeric </span></div>
<div style="font-family: Times,'Times New Roman',serif;">
<a href="http://1.bp.blogspot.com/_MF8cpZB_TZo/TUsC4uU3NEI/AAAAAAAAER8/R0bnmDQ7zb4/s1600/food+182.jpg" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Times, "Times New Roman", serif;"></span></a><span style="font-family: Times, "Times New Roman", serif; font-size: large;">pinch of red chilli powder</span></div>
<div style="font-family: Times,'Times New Roman',serif;">
<span style="font-size: large;"><span style="font-family: Times, "Times New Roman", serif;">pinch of</span> garam masala </span><br />
<span style="font-size: large;">1/2 tbsp of tomato sauce </span></div>
<div style="font-family: Times,'Times New Roman',serif;">
<span style="font-size: large;">1 small of onion</span></div>
<div style="font-family: Times,'Times New Roman',serif;">
<span style="font-size: large;">1 small of yellow bell pepper</span></div>
<div style="font-family: Times,'Times New Roman',serif;">
<span style="font-size: large;">1/2 tomato</span></div>
<div style="font-family: Times,'Times New Roman',serif;">
<span style="font-size: large;">oil as required</span><br />
<span style="font-size: large;">1/4 tsp of mustard</span><br />
<span style="font-size: large;">1 sprig of curry leaves</span></div>
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<div style="font-family: Times,'Times New Roman',serif;">
<span style="font-size: large;">coriander leaves as garnish </span></div>
<div style="font-family: Times,'Times New Roman',serif;">
<span style="font-size: large;">salt as required </span></div>
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<div style="font-family: Times,'Times New Roman',serif;">
<span style="font-size: large;">Preparation:</span></div>
<div style="font-family: Times,'Times New Roman',serif;">
<span style="font-size: large;"><br /></span></div>
<div style="font-family: Times,'Times New Roman',serif;">
<span style="font-size: large;">1.Fine chop the vegetables in to small pieces</span><span style="font-size: large;"></span><span style="font-size: large;">. Heat oil in shallow pan, add mustard. </span><br />
<span style="font-size: large;">2.As mustard sputters, add onion, green chillies, ginger. Saute for a minutes and add the yellow pepper*. Saute till the raw smell disappears, add red chilli powder, turmeric, tomato sauce and salt. </span></div>
<div style="font-family: Times,'Times New Roman',serif;">
<span style="font-size: large;">4.Cut the bread slices in to small squares and add to the pan. Saute well. Add garam masala and finely chopped coriander leaves as garnish. </span><br />
<span style="font-size: large;"><span style="font-size: large;">5.Bread upma is ready. </span> </span></div>
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<a href="http://3.bp.blogspot.com/-6d1WVKwrGnA/UHV5iYKSaVI/AAAAAAAAG5A/as1y58FuEqw/s1600/Bread+upma+030.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="http://3.bp.blogspot.com/-6d1WVKwrGnA/UHV5iYKSaVI/AAAAAAAAG5A/as1y58FuEqw/s320/Bread+upma+030.JPG" width="320" /></a></div>
<span style="font-size: large;">*Try this dish with the veggies of your choice.</span></div>
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Sangeethahttp://www.blogger.com/profile/17942400055525774610noreply@blogger.com2tag:blogger.com,1999:blog-2118230122169484625.post-4090563989457028052012-10-07T22:11:00.001-04:002012-10-07T22:12:27.011-04:00Rava Laddu<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">Rava laddu is one of my childhood favorites. It can also be made as a quick evening snack or as a prasadham. The ideal rava laddu needs to have the right amount of firmness, sweetness and coarseness. </span></span><br />
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<a href="http://2.bp.blogspot.com/-kM0xiMsGjkQ/UGrVhvDX63I/AAAAAAAAG4E/X6rj9jA03RY/s1600/Dulles+Airshow+019.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="265" src="http://2.bp.blogspot.com/-kM0xiMsGjkQ/UGrVhvDX63I/AAAAAAAAG4E/X6rj9jA03RY/s400/Dulles+Airshow+019.JPG" width="400" /></a></div>
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<span style="font-family: Times, "Times New Roman", serif;"><span style="font-size: large;">Ingredients:</span></span><br />
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<span style="font-family: Times, "Times New Roman", serif;"><span style="font-size: large;">1 cup of fine Rava/ Sooji</span></span><br />
<span style="font-family: Times, "Times New Roman", serif;"><span style="font-size: large;">3/4 cup of powdered sugar</span></span><br />
<span style="font-family: Times, "Times New Roman", serif;"><span style="font-size: large;">1/4 cup of ghee</span></span><br />
<span style="font-family: Times, "Times New Roman", serif;"><span style="font-size: large;">2 tbsp of cashew nuts</span></span><br />
<span style="font-family: Times, "Times New Roman", serif;"><span style="font-size: large;">2 tbsp of raisins</span></span><br />
<span style="font-family: Times, "Times New Roman", serif;"><span style="font-size: large;">1 tsp of powdered cardamom</span></span><br />
<span style="font-family: Times, "Times New Roman", serif;"><span style="font-size: large;">Warm milk(optional)</span></span><br />
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<span style="font-family: Times, "Times New Roman", serif;"><span style="font-size: large;">Preparation:</span></span><br />
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<span style="font-family: Times, "Times New Roman", serif;"><span style="font-size: large;">1. Heat 1 tbsp of ghee in a skillet and add cashew nuts. As they turn golden brown, add raisins. As they plump up, transfer to a plate.</span></span><br />
<span style="font-family: Times, "Times New Roman", serif;"><span style="font-size: large;">2. Add rava to the pan and dry roast them till nice aroma comes. Switch off the flame and add sugar, roasted nuts and ghee. Mix them.</span></span><br />
<span style="font-family: Times, "Times New Roman", serif;"><span style="font-size: large;">3. The mixture should be warm to make a small lemon sized balls. As the mix becomes dry add a tbsp of warm milk and continue making balls.</span></span><br />
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<span style="font-family: Times, "Times New Roman", serif;"><span style="font-size: large;"> </span></span><br />
<span style="font-family: Times, "Times New Roman", serif;"><span style="font-size: large;">4. Rava laddu will be soft but eventually it becomes firm. Store them in the refrigerator. </span></span><br />
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Sangeethahttp://www.blogger.com/profile/17942400055525774610noreply@blogger.com0