tag:blogger.com,1999:blog-19489325293880066662024-03-06T00:32:05.287-05:00Essence-de-lifeSmithahttp://www.blogger.com/profile/03562280302895814316noreply@blogger.comBlogger83125tag:blogger.com,1999:blog-1948932529388006666.post-13771288545889298792023-07-09T16:23:00.005-04:002023-07-09T16:29:39.904-04:00Black eyed peas fritters or Alasanda garelu <p></p><div class="separator" style="clear: both; text-align: center;">Black eyed peas fritters/Alasanda Garelu</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">Ingredients:</div><div class="separator" style="clear: both; text-align: center;">Black eyed peas</div><div class="separator" style="clear: both; text-align: center;">Cilantro</div><div class="separator" style="clear: both; text-align: center;">Onion sliced </div><div class="separator" style="clear: both; text-align: center;">Green chillies - to taste</div><div class="separator" style="clear: both; text-align: center;">Salt - to taste</div><div class="separator" style="clear: both; text-align: center;">Jeera - 1tsp</div><div class="separator" style="clear: both; text-align: center;">Saunf/fennel seeds - 1/2 tsp</div><div class="separator" style="clear: both; text-align: center;">Garlic - 3-4 cloves (adjust as per taste)</div><div class="separator" style="clear: both; text-align: center;">Oil to fry</div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;">To prepare:</div><div class="separator" style="clear: both; text-align: center;">Grind </div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPRrHKaduRh8z3RgFyf_E1podCFDTCkUE8PIIU1dbWR6dRVzpVUxUGHeUDnUVhbDxZM8jkocxPLHGXhmYKyb5hu8kx4EN_odUP-1pprnsvriS_ALRE-Xhr3swTWv3KvcNTi1jET4OwGNQJ7h1AbnD2LztpSzUla7Oz31K09Kn5i7uZSW68_xc_R_o-iP8/s4032/IMG_5357.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPRrHKaduRh8z3RgFyf_E1podCFDTCkUE8PIIU1dbWR6dRVzpVUxUGHeUDnUVhbDxZM8jkocxPLHGXhmYKyb5hu8kx4EN_odUP-1pprnsvriS_ALRE-Xhr3swTWv3KvcNTi1jET4OwGNQJ7h1AbnD2LztpSzUla7Oz31K09Kn5i7uZSW68_xc_R_o-iP8/s320/IMG_5357.jpeg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCHIZLlOpp86552JICkzSO718paHdZDcVS5jWZyCjsppMFjJoI22GVLXZybh_8Ex13jJ1-w2VLUdUEEXTabuKw0eiWvuLV22f8b94LYPj2yc6xQzJySaWaXE91WgTyNTqzV3cX8Z7DttkiqVuRWZVdbzfn-jl0j7C6R3m44TAGzoa309ZrpH5R6L_S5CI/s4032/IMG_5358.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCHIZLlOpp86552JICkzSO718paHdZDcVS5jWZyCjsppMFjJoI22GVLXZybh_8Ex13jJ1-w2VLUdUEEXTabuKw0eiWvuLV22f8b94LYPj2yc6xQzJySaWaXE91WgTyNTqzV3cX8Z7DttkiqVuRWZVdbzfn-jl0j7C6R3m44TAGzoa309ZrpH5R6L_S5CI/s320/IMG_5358.jpeg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwjK9ti6-BxHOJxZvwTaQivIW72wgMO5UPfoQ0vCLfMDYv2YslZuratOJgYG-Gj2z_-5H-k2k13mNbrC9mc7miesSVgy539AlPkjgsbdjMxucHqSiRYICglDn-buY4nnIRNcdJCcmeyAbUGF3KKMQUkH0eI1NjJpeb9x604zep7oPE8ZA6zVRnpGBsTJ8/s4032/IMG_5361.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwjK9ti6-BxHOJxZvwTaQivIW72wgMO5UPfoQ0vCLfMDYv2YslZuratOJgYG-Gj2z_-5H-k2k13mNbrC9mc7miesSVgy539AlPkjgsbdjMxucHqSiRYICglDn-buY4nnIRNcdJCcmeyAbUGF3KKMQUkH0eI1NjJpeb9x604zep7oPE8ZA6zVRnpGBsTJ8/s320/IMG_5361.jpeg" width="240" /></a></div><br /><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYvZOg3tCcTgUgCmKqSi-v5kr7cAaFm2p6Yu7y0CI20SbIxiwPf6ADUT58JXZv3MXK-JQe1KeniTkX7kz6Q1oA2LNZ3vU0ak6O058IGdXoh8UMlgaPuXKhFMiORmje2L2OqnnFSetrZGexKsj5OZAYNpb5lQb9ocAgBN9aA95MRjVgtcIzSENHqpAhYJk/s4032/IMG_5363.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYvZOg3tCcTgUgCmKqSi-v5kr7cAaFm2p6Yu7y0CI20SbIxiwPf6ADUT58JXZv3MXK-JQe1KeniTkX7kz6Q1oA2LNZ3vU0ak6O058IGdXoh8UMlgaPuXKhFMiORmje2L2OqnnFSetrZGexKsj5OZAYNpb5lQb9ocAgBN9aA95MRjVgtcIzSENHqpAhYJk/s320/IMG_5363.jpeg" width="240" /></a></div><br /> <p></p>Smithahttp://www.blogger.com/profile/03562280302895814316noreply@blogger.com0tag:blogger.com,1999:blog-1948932529388006666.post-67317463824964097192022-10-13T16:36:00.003-04:002022-10-13T16:38:50.706-04:00<p> </p><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div>Given by http://worldofsujana.blogspot.com/2010/12/awards-time.html in 2010 <div><a href="https://blogger.googleusercontent.com/img/a/AVvXsEisKahI3MChleGAl0aN_0yzrB6WMw9MTJjFbGxlNOzb6T2V6eOSaEwEQdBrPQ0KOeqfIWNJ8SB_4oIrIdUyJDDwLyNq3d8UTZqxPhs5dETEeDLzcy4fjoKHUsztcBllxuYeVXpcdi1i4AlFfRu0rCcO75OIZFFhwbjB1xlzC2zJygyjsxZNv8Ft7zRJ" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img alt="" data-original-height="249" data-original-width="250" height="240" src="https://blogger.googleusercontent.com/img/a/AVvXsEisKahI3MChleGAl0aN_0yzrB6WMw9MTJjFbGxlNOzb6T2V6eOSaEwEQdBrPQ0KOeqfIWNJ8SB_4oIrIdUyJDDwLyNq3d8UTZqxPhs5dETEeDLzcy4fjoKHUsztcBllxuYeVXpcdi1i4AlFfRu0rCcO75OIZFFhwbjB1xlzC2zJygyjsxZNv8Ft7zRJ" width="241" /></a>but I saw this while going through comments.<p></p></div>Smithahttp://www.blogger.com/profile/03562280302895814316noreply@blogger.com0tag:blogger.com,1999:blog-1948932529388006666.post-42026679161723745652022-10-09T22:31:00.006-04:002022-10-11T21:56:27.763-04:00Tomato Senaga Pappu/Channa Dal Gravy<div dir="ltr" style="text-align: left;" trbidi="on"><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLikDbyBcS1L5YAJXE8HU9qK1I6cICn2vJ9w1qH_mSv1qajTObsdJhMY0xXBvHcs7g5sc_CliXx1QHcuHJ2_0SzNRsb_x6Z4Wxj7MwQ4LN1HBhVyrgqg0BtWNTLqFbGrM2AjnFsa_zqZI/s1600/large_tomatoees.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="212" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLikDbyBcS1L5YAJXE8HU9qK1I6cICn2vJ9w1qH_mSv1qajTObsdJhMY0xXBvHcs7g5sc_CliXx1QHcuHJ2_0SzNRsb_x6Z4Wxj7MwQ4LN1HBhVyrgqg0BtWNTLqFbGrM2AjnFsa_zqZI/s320/large_tomatoees.jpg" width="320" /></a></div><u><b><div dir="ltr" style="text-align: left;" trbidi="on"><u><b>Health Facts:</b></u></div></b></u><br />Tomato is a rich source of antioxidants that have been proven to be effective against many forms of cancer. Daily consumption of tomato provides a great boost to health apart from improving the flavor of food. Tomatoes are a good source of vitamins A and C.<br />
Abundant source of antioxidants<br />
Prevents Gallstones<br />
Reduces cholesterol and protects heart<br />
Rich source of vitamins and minerals<br />
Improves vision<br />
Keeps gut healthy<br />
Lowers hypertension<br />
For healthy skin<br />
Prevents urinary tract infections</div><div dir="ltr" style="text-align: left;" trbidi="on"><br /></div><div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both;"><u><b>Ingredients:</b></u></div><div class="separator" style="clear: both;"><u><b><br /></b></u></div><div class="separator" style="clear: both;">Onion - 1 small chopped</div><div class="separator" style="clear: both;">Green Chili/Mirchi - 3-4 adjust to taste</div><div class="separator" style="clear: both;">Salt - Adjust to taste</div><div class="separator" style="clear: both;">Chili powder - 1 tsp adjust to taste</div><div class="separator" style="clear: both;">Tomatoes - 2 small chopped</div><div class="separator" style="clear: both;">Coriander/Cilantro - 3-4 tbsp - To garnish </div><div class="separator" style="clear: both;">Oil - 3tsp</div><div class="separator" style="clear: both;">Jeera - 1/2 tsp</div><div class="separator" style="clear: both;">Coriander powder - 1 tsp</div><div class="separator" style="clear: both;">Jeera powder - 1/4 tsp - optional</div><div class="separator" style="clear: both;">Ginger Garlic paste - 1tsp</div><div class="separator" style="clear: both;">Chana Dal/Senaga Pappu - 1 cup(boiled 70%)</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;"><u><b>Steps</b></u>:</div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">1. Heat oil in pan, add jeera, green chili.</div><div class="separator" style="clear: both;">2. After jeera & green chili splatter add onions and cook until translucent. Add Ginger garlic paste and cook for 2 min.</div><div class="separator" style="clear: both;">3. Add turmeric, mix. Add boiled channa dal and cook for 5 min.</div><div class="separator" style="clear: both;">4. Add tomatoes and cook for 10 min. Stir occasionally, add salt, chili powder, jeera powder, coriander powder.</div><div class="separator" style="clear: both;">5. Add chopped cilantro and switch off the flame. </div><div class="separator" style="clear: both;"><br /></div><div class="separator" style="clear: both;">Ready to be served with rotis/pulkas or steamed rice.</div>
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<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT3Mgcn_DtbceIiNtjL5N6W4k_jqufaPG-vMA_MhDa3GQIETIY8oF1Pis8eG4t26CsBqRwZezRDwfWyc7ZMkiQ_QLPK9PyZR1ArpMJoy9rst4FS04bimnGBq425SysjB2_dkgz1IGIWVQ/s1600/IMG_9659.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhT3Mgcn_DtbceIiNtjL5N6W4k_jqufaPG-vMA_MhDa3GQIETIY8oF1Pis8eG4t26CsBqRwZezRDwfWyc7ZMkiQ_QLPK9PyZR1ArpMJoy9rst4FS04bimnGBq425SysjB2_dkgz1IGIWVQ/s320/IMG_9659.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7nx3PyxhZkaFctzxvaMu1Zu6WnwV4xqckoBVXvyTCBZlvoJMe0o87s8H3BHB3HAHfBhdxawgSfVERRD9urLZIS5dcamMOILGfOjFcT51R76ldJ3eenUkmd6IsMq4tqS7turX3c_qb8Z4/s1600/IMG_9649.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7nx3PyxhZkaFctzxvaMu1Zu6WnwV4xqckoBVXvyTCBZlvoJMe0o87s8H3BHB3HAHfBhdxawgSfVERRD9urLZIS5dcamMOILGfOjFcT51R76ldJ3eenUkmd6IsMq4tqS7turX3c_qb8Z4/s320/IMG_9649.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYmu6dcDBOogj2CU_G0ir7rPiK4Hirvuz8EUCOUO2YZbuMRq0Qmqf-DIhv0Ae6YS0yjytpcQKZyupxIVIXlvq3F2YIreAlhx47JgJp19NTgqNmGxaE0jVMzzI7KyDl9MOR2figgmm9pXk/s1600/IMG_9655.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYmu6dcDBOogj2CU_G0ir7rPiK4Hirvuz8EUCOUO2YZbuMRq0Qmqf-DIhv0Ae6YS0yjytpcQKZyupxIVIXlvq3F2YIreAlhx47JgJp19NTgqNmGxaE0jVMzzI7KyDl9MOR2figgmm9pXk/s320/IMG_9655.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div></div></div>Smithahttp://www.blogger.com/profile/03562280302895814316noreply@blogger.com0tag:blogger.com,1999:blog-1948932529388006666.post-44672572336711563872013-02-22T13:24:00.001-05:002013-02-22T13:43:55.467-05:00Ragda Patties<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://3.bp.blogspot.com/-Whsw5J-3dwE/USexMCGPcTI/AAAAAAAAAng/nsLE0PT4MrU/s1600/IMG-20130221-WA0008.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-Whsw5J-3dwE/USexMCGPcTI/AAAAAAAAAng/nsLE0PT4MrU/s320/IMG-20130221-WA0008.jpg" width="320" /></a><span style="font-family: sans-serif; font-size: x-small;"><span style="line-height: 19px;"><b>Ragda patties is an Indian fast food item commonly seen in Mumbai. This dish has two parts ragda- the yellow piece curry and the patties - the potato cutlets. Iam great fan of all these chat items. I wanted to give a surprise to my husband by preparing this item.It was so much fun while preparing this as all the time i was wondering how this will turn out. This recipe is a bit time taking but i bet u its worth thetime after tasting it. </b></span></span></div>
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<span style="font-family: sans-serif; font-size: x-small;"><span style="line-height: 19px;"><b> INGREDIENTS:</b></span></span></div>
<span class="recipe_subheader" style="background-color: white; padding-top: 5px; text-align: left;"><span style="font-family: Verdana;"><span style="font-size: 14px; line-height: 19px;">For Ragda Filling</span></span></span><br />
<span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: white; color: #0d0d0d; font-family: Verdana; font-size: 12px; line-height: 19px; text-align: left;"><span itemprop="amount">1 cup</span> <a href="http://www.tarladalal.com/glossary-safed-vatana-1205i" style="color: #1679b3; font-size: 11px; font-weight: bold; font: inherit; font: inherit; text-decoration: none;"><span itemprop="name"> </span></a>dried white peas</span><br />
<span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: white; color: #0d0d0d; font-family: Verdana; font-size: 12px; line-height: 19px; text-align: left;"><span itemprop="amount">1/4 tsp</span> turmeric powder</span><br />
<span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: white; color: #0d0d0d; font-family: Verdana; font-size: 12px; line-height: 19px; text-align: left;"><span itemprop="amount">21/2 tsp</span> chilli powder</span><br />
<span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: white; color: #0d0d0d; font-family: Verdana; font-size: 12px; line-height: 19px; text-align: left;"><span itemprop="amount">1/2 tsp</span> garam masala</span><br />
<span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: white; color: #0d0d0d; font-family: Verdana; font-size: 12px; line-height: 19px; text-align: left;"><span itemprop="amount">1 tbsp</span> tamarind (imli) , soaked</span><br />
<span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: white; color: #0d0d0d; font-family: Verdana; font-size: 12px; line-height: 19px; text-align: left;">salt to taste</span><br />
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<span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: white; font-family: Verdana; line-height: 19px; text-align: left;"><span class="recipe_subheader" style="font-size: 14px; padding-top: 5px;">For the tempering</span><span class="recipe_subheader" style="color: #1679b3; font-size: 14px; padding-top: 5px;"> </span><span class="recipe_subheader" style="font-size: 14px; padding-top: 5px;">(for ragda)</span><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="color: #0d0d0d; font-size: 12px;"><span itemprop="amount">1/4 tsp</span> mustard seeds </span><br /><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="color: #0d0d0d; font-size: 12px;"><span itemprop="amount"></span>a pinch of asafoetida (hing)</span><br /><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="color: #0d0d0d; font-size: 12px;"><span itemprop="amount">2 tbsp</span> </span><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="font-size: 11px;"><b>oil</b></span></span></div>
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<span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: white; font-family: Verdana; font-size: 12px; line-height: 19px; text-align: left;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="color: #0d0d0d;"><br /></span></span></div>
<div style="text-align: -webkit-auto;">
<span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="font-family: Verdana; font-size: 12px; line-height: 19px; text-align: left;"><span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="color: #0d0d0d;"><span style="background-color: white;">F</span><span style="background-color: white;">or patties</span></span></span></div>
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<span style="color: #0d0d0d; font-family: Verdana;"><span style="background-color: white; font-size: 12px; line-height: 19px;">8- Beans</span></span></div>
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<span style="color: #0d0d0d; font-family: Verdana;"><span style="background-color: white; font-size: 12px; line-height: 19px;">10-Carrots</span></span></div>
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<span style="color: #0d0d0d; font-family: Verdana;"><span style="background-color: white; font-size: 12px; line-height: 19px;">4-Potatoes</span></span></div>
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<span style="color: #0d0d0d; font-family: Verdana;"><span style="background-color: white; font-size: 12px; line-height: 19px;">2 tbsp-chat masala</span></span></div>
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<span style="color: #0d0d0d; font-family: Verdana;"><span style="background-color: white; font-size: 12px; line-height: 19px;">1/2 tbsp-jeera powder</span></span></div>
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<span style="color: #0d0d0d; font-family: Verdana;"><span style="background-color: white; font-size: 12px; line-height: 19px;">21/2 -chilli powder</span></span></div>
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<span style="color: #0d0d0d; font-family: Verdana;"><span style="background-color: white; font-size: 12px; line-height: 19px;">1tbsp-Daniya powder</span></span></div>
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<span style="color: #0d0d0d; font-family: Verdana;"><span style="background-color: white; font-size: 12px; line-height: 19px;">Salt according to the taste</span></span></div>
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<span style="color: #0d0d0d; font-family: Verdana;"><span style="background-color: white; font-size: 12px; line-height: 19px;">Corn flour-to make dry(qs)</span></span></div>
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<span style="color: #0d0d0d; font-family: Verdana;"><span style="background-color: white; font-size: 12px; line-height: 19px;">Oil for shallow frying</span></span></div>
<div style="text-align: left;">
<span style="color: #0d0d0d; font-family: Verdana;"><span style="background-color: white; font-size: 12px; line-height: 19px;">(The above mentioned masalas amount can be increased or decreased according to the taste)</span></span></div>
<div style="text-align: left;">
<span style="color: #0d0d0d; font-family: Verdana;"><span style="font-size: 12px; line-height: 19px;"><br /></span></span></div>
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<span style="color: #0d0d0d; font-family: Verdana;"><span style="font-size: 12px; line-height: 19px;">To serve</span></span></div>
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<span style="color: #0d0d0d; font-family: Verdana;"><span style="font-size: 12px; line-height: 19px;">Katta meeta chutney</span></span></div>
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<span style="color: #0d0d0d; font-family: Verdana;"><span style="font-size: 12px; line-height: 19px;"><br /></span></span></div>
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<span style="color: #0d0d0d; font-family: Verdana;"><span style="font-size: 12px; line-height: 19px;">Preparation:</span></span></div>
<div style="text-align: left;">
<span style="color: #0d0d0d; font-family: Verdana;"><span style="font-size: 12px; line-height: 19px;">For Ragada </span></span></div>
<ol id="rcpprocsteps" style="font-family: Verdana; font-size: 12px; line-height: 19px; list-style-position: outside; margin: 0px; padding: 0px 0px 0px 2em;">
<li style="vertical-align: top;"><span style="background-color: white;">Soak the dried peas overnight.</span></li>
<li style="vertical-align: top;"><span style="background-color: white;">Drain, add approximately 3 to 4 cups of fresh water and pressure cook for 4 whistles or until the peas are soft.</span></li>
<li style="vertical-align: top;"><span style="background-color: white;">Prepare the tempering by heating the oil, adding the mustard seeds, asafoetida and stirring till the mustard seeds crackle.</span></li>
<li style="vertical-align: top;"><span style="background-color: white;">Add in all the other ingredients for the ragda adding more water if required. Mix well mashing the peas slightly so that the gravy becomes thicker (grind some amount of peas to make it thicker).</span></li>
<li style="vertical-align: top;"><span style="background-color: white;">Simmer for 10 minutes and keep aside.</span></li>
</ol>
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<span style="font-family: Verdana;"><span style="font-size: 12px; line-height: 19px;"><br /></span></span></div>
<div>
<span style="font-family: Verdana;"><span style="font-size: 12px; line-height: 19px;">For Patties</span></span></div>
<div>
<span style="font-family: Verdana;"><span style="font-size: 12px; line-height: 19px;">1. Boil and peel the potato and keep aside</span></span></div>
<div>
<span style="font-family: Verdana;"><span style="font-size: 12px; line-height: 19px;">2. Now boil the carrots and beans and keep them aside.</span></span></div>
<div>
<span style="font-family: Verdana;"><span style="font-size: 12px; line-height: 19px;">3. In a boil smash the veggies and potatoes and to this mixture add all the masala.</span></span></div>
<div>
<span style="font-family: Verdana;"><span style="font-size: 12px; line-height: 19px;">4. just before preparing add corn flour and make them into round shape and shallow fry them</span></span></div>
<div>
<span style="font-family: Verdana;"><span style="font-size: 12px; line-height: 19px;"><br /></span></span></div>
<div>
<span style="font-family: Verdana;"><span style="font-size: 12px; line-height: 19px;">For Katta meeta chutney.</span></span></div>
<div>
<span style="font-family: Verdana;"><span style="font-size: 12px; line-height: 19px;">3tbsp-tamarind paste</span></span></div>
<div>
<span style="font-family: Verdana;"><span style="font-size: 12px; line-height: 19px;">1tbsp-sugar</span></span></div>
<div>
<span style="font-family: Verdana;"><span style="font-size: 12px; line-height: 19px;">1/2 tbsp-jeera powder</span></span></div>
<div>
<span style="font-family: Verdana;"><span style="font-size: 12px; line-height: 19px;">1/2 tbsp-chilli powder</span></span></div>
<div>
<span style="font-family: Verdana;"><span style="font-size: 12px; line-height: 19px;">salt to taste</span></span></div>
<div>
<span style="font-family: Verdana;"><span style="font-size: 12px; line-height: 19px;">(sugar and chilli powder quantity can be increased or decreased according to taste)</span></span></div>
<div>
<span style="font-family: Verdana;"><span style="font-size: 12px; line-height: 19px;"><br /></span></span></div>
<div>
<span style="font-family: Verdana;"><span style="font-size: 12px; line-height: 19px;">To serve</span></span></div>
<div>
<span style="font-family: Verdana;"><span style="font-size: 12px; line-height: 19px;">Place the patties on a plate.Now add the ragda to the side of the patties and on top of both of them add katta meet chutney and garnish with onions. Now the tasty ragda patties are ready to eat. </span></span></div>
<div>
<span style="font-family: Verdana;"><span style="font-size: 12px; line-height: 19px;"><br /></span></span></div>
<div style="text-align: left;">
<br /></div>
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<span style="color: #0d0d0d; font-family: Verdana;"><span style="font-size: 12px; line-height: 19px;"><br /></span></span></div>
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<span style="color: #0d0d0d; font-family: Verdana;"><span style="font-size: 12px; line-height: 19px;"><br /></span></span></div>
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<span style="color: #0d0d0d; font-family: Verdana;"><span style="font-size: 12px; line-height: 19px;"><br /></span></span></div>
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<span style="color: #0d0d0d; font-family: Verdana;"><span style="font-size: 12px; line-height: 19px;"><br /></span></span></div>
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<span style="color: #0d0d0d; font-family: Verdana;"><span style="font-size: 12px; line-height: 19px;"><br /></span></span></div>
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<span style="color: #0d0d0d; font-family: Verdana;"><span style="font-size: 12px; line-height: 19px;"><br /></span></span></div>
<div style="text-align: -webkit-auto;">
<span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: white; color: #0d0d0d; font-family: Verdana; font-size: 12px; line-height: 19px; text-align: left;"><br /></span></div>
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<span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: white; color: #0d0d0d; font-family: Verdana; font-size: 12px; line-height: 19px; text-align: left;"><br /></span></div>
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<span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: white; color: #0d0d0d; font-family: Verdana; font-size: 12px; line-height: 19px; text-align: left;"><br /></span></div>
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<span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: white; color: #0d0d0d; font-family: Verdana; font-size: 12px; line-height: 19px; text-align: left;"><br /></span></div>
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<span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: white; color: #0d0d0d; font-family: Verdana; font-size: 12px; line-height: 19px; text-align: left;"><br /></span></div>
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<span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: white; color: #0d0d0d; font-family: Verdana; font-size: 12px; line-height: 19px; text-align: left;"><br /></span></div>
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<span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: white; color: #0d0d0d; font-family: Verdana; font-size: 12px; line-height: 19px; text-align: left;"><br /></span></div>
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<span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: white; color: #0d0d0d; font-family: Verdana; font-size: 12px; line-height: 19px; text-align: left;"><br /></span></div>
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<span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: white; color: #0d0d0d; font-family: Verdana; font-size: 12px; line-height: 19px; text-align: left;"><br /></span></div>
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<span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: white; color: #0d0d0d; font-family: Verdana; font-size: 12px; line-height: 19px; text-align: left;"><br /></span></div>
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<span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: white; color: #0d0d0d; font-family: Verdana; font-size: 12px; line-height: 19px; text-align: left;"><br /></span></div>
<div style="text-align: -webkit-auto;">
<span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: white; color: #0d0d0d; font-family: Verdana; font-size: 12px; line-height: 19px; text-align: left;"><br /></span></div>
<div style="text-align: -webkit-auto;">
<span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: white; color: #0d0d0d; font-family: Verdana; font-size: 12px; line-height: 19px; text-align: left;"><br /></span></div>
<div style="text-align: -webkit-auto;">
<span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: white; color: #0d0d0d; font-family: Verdana; font-size: 12px; line-height: 19px; text-align: left;"><br /></span></div>
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<span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: white; color: #0d0d0d; font-family: Verdana; font-size: 12px; line-height: 19px; text-align: left;"><br /></span></div>
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<span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: white; color: #0d0d0d; font-family: Verdana; font-size: 12px; line-height: 19px; text-align: left;"><br /></span></div>
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<span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: white; color: #0d0d0d; font-family: Verdana; font-size: 12px; line-height: 19px; text-align: left;"><br /></span></div>
<div style="text-align: -webkit-auto;">
<span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: white; color: #0d0d0d; font-family: Verdana; font-size: 12px; line-height: 19px; text-align: left;"><br /></span></div>
<div style="text-align: -webkit-auto;">
<span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: white; color: #0d0d0d; font-family: Verdana; font-size: 12px; line-height: 19px; text-align: left;"><br /></span></div>
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<span itemprop="ingredient" itemscope="" itemtype="http://data-vocabulary.org/RecipeIngredient" style="background-color: white; color: #0d0d0d; font-family: Verdana; font-size: 12px; line-height: 19px; text-align: left;"><br /></span></div>
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Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-1948932529388006666.post-74630853566986549022013-01-12T11:33:00.001-05:002022-10-13T16:16:46.086-04:00Keema/Minced meat Biryani<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBqEjTEZ6mP0GtZTgSvrgMf5XdP736CaLsjkBEkDnw01uu5Sy3Q4vDJ8zytHepcdIRWNjtOcAKOKaXr9jUcX841GgUsJyKxsQ4giIrRNHdxFqE1NWFfcPKW9JBGzP3vQv_G_qu0IQ5MCM/s1600/photo+%25284%2529.JPG" imageanchor="1" style="clear:left; float:left;margin-right:1em; margin-bottom:1em"><img border="0" height="320" width="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBqEjTEZ6mP0GtZTgSvrgMf5XdP736CaLsjkBEkDnw01uu5Sy3Q4vDJ8zytHepcdIRWNjtOcAKOKaXr9jUcX841GgUsJyKxsQ4giIrRNHdxFqE1NWFfcPKW9JBGzP3vQv_G_qu0IQ5MCM/s320/photo+%25284%2529.JPG" /></a>
</div>
<div dir="ltr" style="text-align: left;" trbidi="on">
Got introduced to this yummy Biryani when I visited Hyderabad last time. I was surprised to know that Keema also can be used in Biryani preparation.It was a little spicy but tasted awesome.<br />
<br /></div>
Ingredients:
<br />
-------------<br />
Keema -1 lb Minced Lamb/Chicken washed<br />
Rice 3 cups - washed and soaked for 40 min<br />
Biryani masala - to taste(I use 3-4 tsp)<br />
Salt - to taste<br />
Red Chili powder -to taste(I use 1 tsp)<br />
Green chillies- 4 slit into half lengthwise<br />
Mint- half bunch washed and chopped finely<br />
Coriander/Cilantro leaves - 1 cup washed and chopped finely<br />
Dry spices - 1cardamom,1clove,1/4 inch cinnamon stick<br />
Oil -2 tbsp<br />
Curd - 1 1/2 cup<br />
Onion - 1/2 finely chopped<br />
Ginger garlic paste -2tsp<br />
Fried onion -4 tbsp<br />
Fresh Lime -1<br />
Color - Optional<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtCh5jXR2WMNoA3Xt48iFuCgtgnte5RGcY97VxHJKQb44IBiBDBnzQ-oct864wCwQkKB8FZN6ILy-7uV8FepVkU0Q-ZI01twvLMoXUUYiM6St_TX4AG0TogYONjCbOdP_5o5GKdn1QK9A/s320/6239200-minced-meat-background-close-up-photo.jp" imageanchor="1" style="clear:left; float:left;margin-right:1em; margin-bottom:1em"><img border="0" height="320" width="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtCh5jXR2WMNoA3Xt48iFuCgtgnte5RGcY97VxHJKQb44IBiBDBnzQ-oct864wCwQkKB8FZN6ILy-7uV8FepVkU0Q-ZI01twvLMoXUUYiM6St_TX4AG0TogYONjCbOdP_5o5GKdn1QK9A/s320/6239200-minced-meat-background-close-up-photo.jp" /></a>
Procedure:<br />
--------------<br />
1. Heat oil in a pan and add all the dry spices , sauté for a min .Add onion, green chillies .<br />
2.Once the onions turn brown ,add ginger garlic paste and mix until the raw smell disappears.<br />
3.Add keema/ minced meat to the onion mixture and mix it. Add salt, red chili powder cook for few min.<br />
4.Add Biryani masala(I prefer Shan biryani masala) , curd to the minced meat and cook on medium heat for about 10-15 min.<br />
5.Meanwhile boil water in a wide pot , once the water starts boiling add salt and fresh lime juice.Add soaked rice to the water and cook until its 80% done .strain the rice into a colander and keep it aside.This whole process may take around 10-15min.<br />
6.Once keema is 70% cooked taste and add if anything else is required.Lower the heat.Add pinch of color to 2 tsbp of water and keep it aside.<br />
7.Its time to layer the keema and rice now.Keep half keema aside in a bowl .<br />
8.Add mint,coriander leaves to the keema in pan ,add rice and then start the next layer by adding remaining keema ,mint, coriander, fried onion(I use the one we get in Indin store). Add rest of the rice and finish it off by adding mint,coriander,fried onion and color.<br />
9.If it's small quantity I cook it in pan but you cook in the oven .<br />
10.Cook the biryani on slow flame for 20-30 min depending on quantity.<br />
<br />
If you choose to cook in the oven follow the same instructions for layering and set the oven temperature to 400 degrees and cook the biryani for 30 min.<br />
<br />
Biryani is ready to be served with choice of any gravy/Raita.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd6hyphenhyphenyU6ySR6lb1_O8sf1j0kK7XylqDZdk1X50IwzCjvGCE8CMxxakFL8THmm2rJlCxL6-CPiJkubwWhV1W3abhKHU46XzBC9wt9YOY05fJ6haT6Vi01JnbqiOhc840Y1C4TEaIEBpywQ/s320/photo(14).JPG" imageanchor="1" style="clear:left; float:left;margin-right:1em; margin-bottom:1em"><img border="0" height="320" width="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhd6hyphenhyphenyU6ySR6lb1_O8sf1j0kK7XylqDZdk1X50IwzCjvGCE8CMxxakFL8THmm2rJlCxL6-CPiJkubwWhV1W3abhKHU46XzBC9wt9YOY05fJ6haT6Vi01JnbqiOhc840Y1C4TEaIEBpywQ/s320/photo(14).JPG" /></a>
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<br /></div>Smithahttp://www.blogger.com/profile/03562280302895814316noreply@blogger.com3tag:blogger.com,1999:blog-1948932529388006666.post-40532714857479257862013-01-08T12:46:00.001-05:002013-02-22T12:40:54.671-05:00Chili chicken<div dir="ltr" style="text-align: left;" trbidi="on">
<a href="http://1.bp.blogspot.com/-xOJIEfN8B7A/UOxYuzdrRhI/AAAAAAAAACY/m_fOG0jaSWw/s1600/20130106_222036.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/-xOJIEfN8B7A/UOxYuzdrRhI/AAAAAAAAACY/m_fOG0jaSWw/s1600/20130106_222036.jpg" width="240" /></a>
<br />
<br />
Ingredients:<br />
Chicken :1.5 pounds<br />
Corn flour: 1/2 cup<br />
Chilli powder (red): 2 1/2 spoons<br />
Salt: To taste<br />
Egg:1<br />
Ginger garlic paste: 1 tb spoon<br />
Coriander powder :1 tb spoon<br />
Onion: 1<br />
Soy sauce: To taste<br />
Tomato sauce: To taste<br />
Oil: Deep Fry<br />
<br />
Procedure:
1.Take the chicken in a bowl and add corn flour, chilli powder, salt , ginger garlic paste, coriander powder and mix well (add little water if required for coating). <br />
2.Marinate the chicken for an hour.<br />
3.Add half beaten egg to the marinated chicken mix and deep fry in oil.<br />
4.Heat little bit of oil in separate pan and add onions, chilies saute them for couple of minutes till they are wet. Now add soy and tomato sauce and mix them properly.<br />
5.It's time to add fried chicken to the pan and mix well. Now chili chicken is ready to serve with your favorite beverage.<br />
Enjoy the chicken</div>
Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-1948932529388006666.post-45175242191704195932011-07-13T16:39:00.000-04:002011-07-13T16:39:36.111-04:00Beerakaya/Ridge gourd Pachadi/Pickle<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px;"><span style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 1px; padding-left: 1px; padding-right: 1px; padding-top: 1px;">Roti pachadi's/pickles can be prepared with any vegetable of your choice.Rolu/mortar is a bowl, typically made of hard wood, ceramic or stone.I remember my grand mom using this mortar/pestle to grind the pachadi and also make batter for vada's and idli's.The pachadi/pickle prepared by using pestle has its own taste , its delicious compared to the one ground in the blender.</span></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px;"><b style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 1px; padding-left: 1px; padding-right: 1px; padding-top: 1px;">Nutritional values:</b></span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', Times, serif; font-size: 14px; line-height: 22px;">Ridge gourd is low in saturated fat and cholesterol, high in dietary fibre, vitamin C, riboflavin, zinc, thiamin, iron, magnesium and manganese. The nutritional value of gourd makes it suitable for maintaining optimum health, weight lose. It has excellent cooling properties.</span><br />
<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg59WYQSmASK8HhRK58LiERXw-L5iijWvg94QIaTQxlgaCcjtAvg4DF9dGOd-Jm4YbroC8Hs1Gc6_cHTMHRh9M875drcVblelnO60v3JsySm0Uz2y_9DrSWhP-s2ZcrLCuXyRF-w66RpDw/s1600/ridge+gourd.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg59WYQSmASK8HhRK58LiERXw-L5iijWvg94QIaTQxlgaCcjtAvg4DF9dGOd-Jm4YbroC8Hs1Gc6_cHTMHRh9M875drcVblelnO60v3JsySm0Uz2y_9DrSWhP-s2ZcrLCuXyRF-w66RpDw/s1600/ridge+gourd.jpg" /></a></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0x3DEiZzMEv-B4sCvch2IyUvY_5NmzRQcXUQsvoxCFwEi5-blyfl3b-Is1XvDLBcWErEoU7L7lJoUb6Q3BVn4cVIeVX5DHwdWT6aIEYhIwQGzC1f3fYmnVizXchXn7JQfZLHXK0ONYls/s1600/IMG_9663.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0x3DEiZzMEv-B4sCvch2IyUvY_5NmzRQcXUQsvoxCFwEi5-blyfl3b-Is1XvDLBcWErEoU7L7lJoUb6Q3BVn4cVIeVX5DHwdWT6aIEYhIwQGzC1f3fYmnVizXchXn7JQfZLHXK0ONYls/s320/IMG_9663.JPG" width="320" /></a></div>Serves 2 , Preparation & Cooking time : 15min<br />
<b>Ingredients:</b><br />
Ridge gourd - 1 peeled and cubed<br />
Garlic - 3 pods<br />
Tomato - 1 (optional)<br />
Red chilies - 2<br />
Green chilies - 2<br />
Peanuts - 3 tsp(optional)<br />
Cilantro - 1/2 cup chopped(optional)<br />
Tamarind pulp- 2tsp(if using fresh tamarind , if you are using store brought paste use 1/4 tsp)<br />
<b>For Tempering/Tadka:</b><br />
Oil - 2 tsp<br />
Mustard seeds - 1/4tsp<br />
Channa dal - 1tsp<br />
Urad dal - 1/2 tsp<br />
Turmeric - a pinch (optional)<br />
Curry Leaves - 2<br />
<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDDjF1lz8vQ56_CunuIfjWq_tM7ce8dC-Za2HP5Hrp0OcvOWLllqP_Ed_0Ab9hw4_w9GQFl1A9ZaSbINKk6TLx5Ox5kilYYGiVxTtYpn_8tOcEmCws-KpY5YgqASM6cUHiivW9E2Y2hzs/s1600/IMG_9661.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDDjF1lz8vQ56_CunuIfjWq_tM7ce8dC-Za2HP5Hrp0OcvOWLllqP_Ed_0Ab9hw4_w9GQFl1A9ZaSbINKk6TLx5Ox5kilYYGiVxTtYpn_8tOcEmCws-KpY5YgqASM6cUHiivW9E2Y2hzs/s320/IMG_9661.JPG" width="320" /></a></div><b>Method:</b><br />
1.Clean and cut tomatoes,ridge gourd,green chilies,cilantro.Heat 1 tsp oil in a pan , add green chilies,red chilies,peanuts.After they splutter add ridge gourd,garlic,tomato and cook them on medium heat for 5-8 min ridge gourd is 60% cooked .<br />
2.Add chopped cilantro and cook the mixture for 2 min.Turn off the heat .<br />
3.Once the mixture comes to room temperature ,blend the mixture by adding salt and tamarind pulp(you can make this pachadi/pickle into smooth paste or also coarse depending on your taste) .<br />
4.Take a pan , add 1 tsp oil .Once the oil is hot add mustard seeds,curry leaves,channa dal,urad dal,turmeric,.Once the dals turn brown switch off the heat and add the tempering to the pickle.<br />
<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEintfMiK9HCW8FVvvjrlE7v2N5xSdCHD4QLyp3X_AxezXoWeIcrXK_kPd6fxtK0NQbh4gbNh1viWok-hp8cQb8VkBPRo2JtvXq1KAZ42Vapan9YR6-Lvp89xpz_wP8nC0PcGryua1lp_IA/s1600/300px-Molcajete_y_tejolote.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEintfMiK9HCW8FVvvjrlE7v2N5xSdCHD4QLyp3X_AxezXoWeIcrXK_kPd6fxtK0NQbh4gbNh1viWok-hp8cQb8VkBPRo2JtvXq1KAZ42Vapan9YR6-Lvp89xpz_wP8nC0PcGryua1lp_IA/s1600/300px-Molcajete_y_tejolote.jpg" /></a></div><br />
<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWunxSL8EMAwMmuE_KgpfRRknM6_zGM2gC7KouPicZxXHHhhF1TI-LRsZH1QkpEh8l3TAwl5hxQr7tWbpFFcLViWbSUmh0fh7dbqdDeMf42POBxVGfDvqSVJyQd-qXHLM2lLm86Xz5fng/s1600/IMG_9664.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWunxSL8EMAwMmuE_KgpfRRknM6_zGM2gC7KouPicZxXHHhhF1TI-LRsZH1QkpEh8l3TAwl5hxQr7tWbpFFcLViWbSUmh0fh7dbqdDeMf42POBxVGfDvqSVJyQd-qXHLM2lLm86Xz5fng/s320/IMG_9664.JPG" width="320" /></a></div>Smithahttp://www.blogger.com/profile/03562280302895814316noreply@blogger.com6tag:blogger.com,1999:blog-1948932529388006666.post-17099259231350446442011-07-06T17:21:00.000-04:002011-07-06T17:21:13.080-04:00Vegetable PulaoVegetable Pulao is a delicious one pot meal , when you are in no mood to prepare big meal.It's a mix of spicy veggies with rice served with raita of your choice.Any veggies can be used, soya chunks also can be used if you like them , its a great source of protein.<br />
<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtpPYCK_Gqf62oYB1J6LHz9kiEdtWAhZDSugRxOLZY3fbVBvHi_VIKYw5Nly3L_8ArRVli9BxvK1ysx4BD2gQZCxwj-INfbmmwoSrN99ngEx0CCv_pQhBzn4oEsCes-GGzvXMfTA2B_nE/s1600/IMG_9623.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtpPYCK_Gqf62oYB1J6LHz9kiEdtWAhZDSugRxOLZY3fbVBvHi_VIKYw5Nly3L_8ArRVli9BxvK1ysx4BD2gQZCxwj-INfbmmwoSrN99ngEx0CCv_pQhBzn4oEsCes-GGzvXMfTA2B_nE/s320/IMG_9623.JPG" width="320" /></a></div><br />
<b>Ingredients:</b><br />
Potato - 2 (Diced into cubes)<br />
Basmathi Rice - 2 cups<br />
Cauliflower - 1 cup(approx 10-15 small florets)<br />
Carrot - 1(thinly sliced)<br />
Peas - 1/2 cup<br />
Onion - 1 (sliced vertically)<br />
Fried onion - 2 tsp(add according to taste)<br />
Cumin seeds - 1/2 tsp<br />
Ginger garlic paste - 1tsp(optional)<br />
Cinnamon - small piece(add according to taste)<br />
Cardamom - 1(add according to taste)<br />
Bay leaf - 1<br />
Oil - 2tsp<br />
Methi - 1/4 cup<br />
Cilantro - 1/2 cup<br />
Mint -2 leaves(optional)<br />
Spring onion - 2 tsp(optional)<br />
Garlic - 2 pods(optional)<br />
Salt - to taste<br />
Green chillies - 2(slit length wise)<br />
Red chili powder - 1/2 tsp(optional , add according to taste)<br />
<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGRboM_oPVWhv9M-8M-N4EwZLd-HK1jhu80c3RClp1jim9Xf0cp_j1HZUAA4mZUZ4-7DgQNlUXnCOSXJWiaAMAMeYETSyRvvnp8ArUFZ4KRb_fM8hW8Dzep6RGfAxBPA-n6MGmD9zba4o/s1600/IMG_9610.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGRboM_oPVWhv9M-8M-N4EwZLd-HK1jhu80c3RClp1jim9Xf0cp_j1HZUAA4mZUZ4-7DgQNlUXnCOSXJWiaAMAMeYETSyRvvnp8ArUFZ4KRb_fM8hW8Dzep6RGfAxBPA-n6MGmD9zba4o/s320/IMG_9610.JPG" width="320" /></a></div><br />
<b>Method:</b><br />
1.Wash and soak rice for 30 min.<br />
2.Wash all the veggies and chop them accordingly.Take a pan , heat oil .Add the whole garam masala(bay leaf,cardamom,cinnamon,jeera/cumin seeds) and saute them for a min.<br />
3.Add onion,green chilies and saute them for 2 min,add chopped veggies to the pan.Potato takes a little time to cook so if you are adding peas then add after 2 min to avoid over cooking.Add ginger garlic paste and cook for 2 min .<br />
4.Add salt,chopped mint,methi,spring onions,half cilantro,red chili powder and cook the veggies until they are 40% cooked.<br />
5.Drain all the water ,add rice and saute it for 2min and open cook the rice or turn off the heat and cook the rice with 4 cups of water in rice cooker.<br />
<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBXJTByMukji_JZQb6r4yeRm_HF2RqZsJEE4aiWI_M5yE99wxPcYA6aDW-XG4x1FJhF1MrVKpwAm3U6YBi9_kkPgTPkl7IyTfDthZhFrthfzKxKtzzKSGh3qaXaWBr24TpbC2Puc06NrM/s1600/IMG_9612.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBXJTByMukji_JZQb6r4yeRm_HF2RqZsJEE4aiWI_M5yE99wxPcYA6aDW-XG4x1FJhF1MrVKpwAm3U6YBi9_kkPgTPkl7IyTfDthZhFrthfzKxKtzzKSGh3qaXaWBr24TpbC2Puc06NrM/s320/IMG_9612.JPG" width="320" /></a></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhPFR-q8Bv0jS-vnHgNDoBNMyTq3BAcGQDMR5ruYPxllEDNVKOD2m5gD5JPjHqoY0ggT5ld6YZe7rRKaoI91QAJP9DYVpcvEBVmEC0vMzsj-2Q2LkDo0rXTidOrRq8vQr5-wNWZfUMx_c/s1600/IMG_9622.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhPFR-q8Bv0jS-vnHgNDoBNMyTq3BAcGQDMR5ruYPxllEDNVKOD2m5gD5JPjHqoY0ggT5ld6YZe7rRKaoI91QAJP9DYVpcvEBVmEC0vMzsj-2Q2LkDo0rXTidOrRq8vQr5-wNWZfUMx_c/s320/IMG_9622.JPG" width="320" /></a></div><div><br />
</div>Garnish with cilantro and fried onions and serve with raita.<br />
<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_GTK7IcpSsCjh9qfuJB2iG27u1LA6VTqs9CdWa54UBzu3HiLEZeX-O0qFDu-LKkjoETD6f3ppCnUDHwgt17hVORAxSpaYDGuu30gZk336rndeLOAOtzzqPhaB8gvjwb2idUBkyrjHFVo/s1600/IMG_9627.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_GTK7IcpSsCjh9qfuJB2iG27u1LA6VTqs9CdWa54UBzu3HiLEZeX-O0qFDu-LKkjoETD6f3ppCnUDHwgt17hVORAxSpaYDGuu30gZk336rndeLOAOtzzqPhaB8gvjwb2idUBkyrjHFVo/s320/IMG_9627.JPG" width="320" /></a></div>Smithahttp://www.blogger.com/profile/03562280302895814316noreply@blogger.com7tag:blogger.com,1999:blog-1948932529388006666.post-69361555059635419882011-07-01T13:33:00.000-04:002011-07-01T13:33:01.718-04:00Grilled corn<div dir="ltr" style="text-align: left;" trbidi="on"><div></div>Are you<b> corn crazy </b>like me ,then this post might be interesting to you .Grilled corn is the most common snack which we eat.I still remember those days where I used to go with my uncle to pick up fresh corn from the farm and then my grand mother would cook them on charcoal and serve it with garlic,red chili powder and butter.<br />
I went to Hay Market(farmers market) in downtown Boston and saw fresh corn ,without a second thought I picked them up and after I came home asked Shirish if he wants to have grilled corn and his response was a big yes .<br />
Here I have an electric stove so I came up with this idea of using the grill stand which I brought to prepare Pulkas ,it takes some time but believe me the taste is amazing.<br />
<b>Nutritional Values</b> of <a href="http://essence-de-life.blogspot.com/2011/01/cornmaize-fry.html">Corn</a>.<br />
<b>Method:</b><br />
Turn on the heat on high ,place the grill on the stove and grill the corn slowly by turning it occasionally.It takes any where in between 20-25 min to cook evenly.<br />
<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1jWx7PMH5pWJvBN3GfcvdhfZQh6JFPCeTMcIqDQ9Gj7X_uwPPynCl7rwlfvn4xA2ILxQ3KF_SRbwV7kHdcoI2zfFLnY5ojA8ijjrA7vkjCb70lDBB3m_fV26XnBceNprQlH3P6KwR6vY/s1600/IMG_9545.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1jWx7PMH5pWJvBN3GfcvdhfZQh6JFPCeTMcIqDQ9Gj7X_uwPPynCl7rwlfvn4xA2ILxQ3KF_SRbwV7kHdcoI2zfFLnY5ojA8ijjrA7vkjCb70lDBB3m_fV26XnBceNprQlH3P6KwR6vY/s320/IMG_9545.JPG" width="320" /></a></div><br />
<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqKuGYKMDmRxB8XwPY9CKIVlkkqXCxQ3x17jSOllxSMe9VndRf-HG5bNzZisScB5m_wG8RmF5-976B63gfQ7LXzn3TWy-cOlGfFTlHuwxeOmCm4n0t6ZggbZR7C0HyoPM1HoRBMcz3DX0/s1600/IMG_9546.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjqKuGYKMDmRxB8XwPY9CKIVlkkqXCxQ3x17jSOllxSMe9VndRf-HG5bNzZisScB5m_wG8RmF5-976B63gfQ7LXzn3TWy-cOlGfFTlHuwxeOmCm4n0t6ZggbZR7C0HyoPM1HoRBMcz3DX0/s320/IMG_9546.JPG" width="320" /></a><br />
You can serve it with butter or you can prepare "Ellipaya karam(garlic mixed with red chili powder)".<br />
<b>Ellipaya karam:</b><br />
Crush garlic ,add butter/oil,salt,red chili powder and mix it .<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrfXCt3yMVL9mZUmZXuZXnsR-XDDQmNiX4xpyGbOuMfvmZYbS7rSG5cfmsmnapMudTFIUkYrbRns_qrtuSzdttpSj4sb5bxvF0HrmMwoYQQ4QfC_h2QVT5I9vMfutq0e4AiguYP2U_IbY/s1600/IMG_9549.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrfXCt3yMVL9mZUmZXuZXnsR-XDDQmNiX4xpyGbOuMfvmZYbS7rSG5cfmsmnapMudTFIUkYrbRns_qrtuSzdttpSj4sb5bxvF0HrmMwoYQQ4QfC_h2QVT5I9vMfutq0e4AiguYP2U_IbY/s320/IMG_9549.JPG" width="320" /></a></div><br />
<div></div><br />
</div>Smithahttp://www.blogger.com/profile/03562280302895814316noreply@blogger.com8tag:blogger.com,1999:blog-1948932529388006666.post-71918337239575243672011-06-02T21:09:00.000-04:002011-06-02T21:09:22.495-04:00Corn Chips Mixture<div dir="ltr" style="text-align: left;" trbidi="on">Dear Friends and all my lovely readers,I've been to India for 2 months so couldn't post any new recipes.After a long hibernation I'm back.My trip to Hyderabad(AP) was amazing , had fun with family & friends.Got a chance to eat lot of street food and lots of shopping,I love India.Missing everybody at home , but glad I'm back at the right time to Boston.Summers in Boston are beautiful.<br />
Back to recipe.<br />
Corn chips mixture is my family's all time favorite.Easy to prepare ,lite snack to munch on.<br />
<b>Nutritional values of <a href="http://essence-de-life.blogspot.com/search/label/Corn">Corn</a></b><br />
Preparation Time : 20-25 min<br />
<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinnL7Zr6fV_K1RCqQh83nPmYzyQ3AeFjLKvhKAL9v2VBw2FjL5KCXL3ujQ_aDXwZDh0wbVn3YHIfYMiKp5cHvCfY4PwoYnwZGglLgVcAXwzW4fGouC8Etu-KqaFw9mDgCYjGDjm5QEorM/s1600/IMG_7653.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinnL7Zr6fV_K1RCqQh83nPmYzyQ3AeFjLKvhKAL9v2VBw2FjL5KCXL3ujQ_aDXwZDh0wbVn3YHIfYMiKp5cHvCfY4PwoYnwZGglLgVcAXwzW4fGouC8Etu-KqaFw9mDgCYjGDjm5QEorM/s320/IMG_7653.JPG" width="320" /></a></div><b>Ingredients:</b><br />
Raw Corn Chips/Flakes - 4 cups<br />
Peanuts - 1 cup<br />
Curry leaves - 7-8<br />
Oil - To fry<br />
Garlic - 2 pods(crushed)<br />
Green/Red Chillies - 2(add according to taste & quantity)<br />
Salt - to taste<br />
Red Chili powder - 1/4 tsp(add according to taste & quantity)<br />
<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXqqARwTCxii5W3bCQObWyESyKUHyU3Tnj_Xzv-2FO8pQ5XjnPKVDObRYnfLnJB5Smf9IJYt-DrgtuU_A0MjQDxgmdYwsFQRlrPEKgLs5qzC7zrSpVCj1wqqO4dxncRFKFVa2sppS8gHI/s1600/IMG_6267.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXqqARwTCxii5W3bCQObWyESyKUHyU3Tnj_Xzv-2FO8pQ5XjnPKVDObRYnfLnJB5Smf9IJYt-DrgtuU_A0MjQDxgmdYwsFQRlrPEKgLs5qzC7zrSpVCj1wqqO4dxncRFKFVa2sppS8gHI/s320/IMG_6267.JPG" width="320" /></a></div><b>Method:</b><br />
1.In a wide skillet heat oil , once the oil is hot, add few corn chips at a time and fry them for a min until they fluff.Keep them aside in a tissue .<br />
2.In the same oil fry peanuts until the raw smell is gone.<br />
3.Crush the garlic mean while.Take 2-3 teaspoons of oil depending on the corn quantity for tempering .Once the oil is hot add crushed garlic,curry leaves,green chillies.After a min add salt,red chili powder,raisins(optional).Add corn flakes and mix together.Switch off the heat.<br />
Corn flakes can be stored in an air tight container for 10-15 days(allow the corn to come to room temperature before storing in air tight container).<br />
<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk7nphMdIcfoUiBdX0xWEKU18VlNmCS8XY2xslFW_EX7o7tGZ_BCz0I9UFKEkZGQ48Kh9zf2ZdbP4Tegzt3XGTkewVdedgX_cksEQncpB_jKVP4TrA6d4DguTBxThqK6LNgxbAifjIW7g/s1600/IMG_7649.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk7nphMdIcfoUiBdX0xWEKU18VlNmCS8XY2xslFW_EX7o7tGZ_BCz0I9UFKEkZGQ48Kh9zf2ZdbP4Tegzt3XGTkewVdedgX_cksEQncpB_jKVP4TrA6d4DguTBxThqK6LNgxbAifjIW7g/s320/IMG_7649.JPG" width="320" /></a></div><br />
Note:Mix the tempering make sure it doesn't burn,you don't want the bitter taste of the burnt garlic.<br />
Serving Tip: You can add lime,tomato,onion,finely chopped cilantro while serving this dish with a drink.</div>Smithahttp://www.blogger.com/profile/03562280302895814316noreply@blogger.com7tag:blogger.com,1999:blog-1948932529388006666.post-15722393222738443432011-02-22T16:30:00.002-05:002022-10-13T16:17:46.208-04:00Chikudu Ginjala Annam/Lilva beans Rice<div dir="ltr" style="text-align: left;" trbidi="on">Chikudu ginjala annam is rice cooked with lilva beans.When I was in school mom used to maintain garden in our back yard where she used to grow brinjal/egg plant,lilva beans,coriander/cilantro,spring onions,methi & she used to make all curries with fresh veggies.Especially in winter season there used to be plenty of chikudukaya/lilva beans & greens available around so mom used to take advantage of it and make many dishes like rice,sabzi,just fry the beans etc with this veggie.Frozen lilva bean seeds are always available for us in Indian stores .<br />
<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifqmf7VVAVsIp7Bgu9iVLUTL7tUI6HokjG-hCNh-MRtp8tdjjqU8CAo2dvIwcH0ch2EQguqD7HyZZnYZw25muxZDTBq0b0lcXopLbOdNeDePRp5CXpGr8WiqK63e4rc_REiHV6sFOr4pQ/s1600/index.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifqmf7VVAVsIp7Bgu9iVLUTL7tUI6HokjG-hCNh-MRtp8tdjjqU8CAo2dvIwcH0ch2EQguqD7HyZZnYZw25muxZDTBq0b0lcXopLbOdNeDePRp5CXpGr8WiqK63e4rc_REiHV6sFOr4pQ/s200/index.jpg" width="200" /></a></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVZOcrWsCfe1jy18M5JI4POKh0n5Y4Jz9pPR5mYzJnxa1FfqfpJGbK3HK8WZuKh9eG7oinfviGnLYmGzdMKw8qrK9qTYkxo2hG39b3kqu5YsGw0VK3Ohw_IUrVn0_SdEbXFD8oZ9yW6O8/s1600/IMG_7646.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVZOcrWsCfe1jy18M5JI4POKh0n5Y4Jz9pPR5mYzJnxa1FfqfpJGbK3HK8WZuKh9eG7oinfviGnLYmGzdMKw8qrK9qTYkxo2hG39b3kqu5YsGw0VK3Ohw_IUrVn0_SdEbXFD8oZ9yW6O8/s400/IMG_7646.JPG" width="400" /></a></div><b>Ingredients:</b><br />
Rice(Basmathi/Sona masoori)- 2 cups<br />
Lilva Beans - 1 cup<br />
Onion - 1 small(finely chopped length wise)<br />
Green Chillies - 2(sliced length wise)<br />
Jeera/Cumin/Sajeera - 1/4 tsp<br />
Cinnamon stick - 1/2 inch<br />
Clove - 1<br />
Cardamom - 1<br />
Bay Leaf - 1<br />
Oil - 2tsp<br />
Ghee - 1tsp(optional)<br />
Cilantro - 1/4 cup finely chopped<br />
Spring Onion - finely chopped(optional)<br />
Methi - finely chopped (optional)<br />
Ginger garlic paste - 1 tsp<br />
Garam masala - 1/4 tsp(add according to taste)<br />
Garlic - 3 cloves(add according to taste)<br />
Salt - to taste<br />
Red chili powder - 1/2 tsp(add according to taste)<br />
<b>Method:</b><br />
1.Wash & soak rice for 30 min(optional).Take a pan/vessel ,heat oil/ghee add all raw garam masala and saute for a min.Add green chillies,onions and once the onions are cooked add ginger garlic paste and after the raw smell disappears add methi,spring onion,lilva beans,salt and cook them on medium-low flame for 3-4 min.<br />
2.Add red chili powder,half cilantro,chopped garlic mix it ,let it cook for 3-4 min until the beans are 50% cooked.Now add rice and fry for 2 min.Add water(I use 1:2 ratio,if you soak rice for more than 30 min ,use less water or else rice will become soggy) and once the water starts boiling ,check the seasoning add if anything is required.<br />
3.Cook the rice ,garnish with remaining cilantro and switch off the heat.<br />
<br />
<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLYlTp5XwHXKQR5NgUm89QWtvH8iiJFaT-8MEh3Wv4dyDg_GKzzBU-HsrmICON76FJ3FZ0RFPw2LLynVmaL5CYXdcl6yXTKGNlZj1pKZ5PWIAmXQIkAqVMVFeN6uPrABRxo4xMnlF8oBw/s1600/IMG_7648.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLYlTp5XwHXKQR5NgUm89QWtvH8iiJFaT-8MEh3Wv4dyDg_GKzzBU-HsrmICON76FJ3FZ0RFPw2LLynVmaL5CYXdcl6yXTKGNlZj1pKZ5PWIAmXQIkAqVMVFeN6uPrABRxo4xMnlF8oBw/s400/IMG_7648.JPG" width="400" /></a></div>Serve hot with any gravy/Non-veg dish/raita.<br />
Sharing this dish with <a href="http://usmasala.blogspot.com/2011/02/bookmarked-recipes-every-tuesday-event_21.html">bookmarked-recipes</a> event hosted by Priya & Aipi. <br />
<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Q7VcT9yvZpIlq9mX4dV8vxIV8fK9-jGngPo39pjyZ7TYpmvLT2TAHkOLdSHHktlM0sQwYGayiiOnM2qDxLEeiuN44SZgdw3jD7WnDTVeY1E2b9tH0YCOhyNH9NSjW2PlpVZ-nxI6kt4/s1600/Bookmarked+Recipes+-+Every+Tuesday.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1Q7VcT9yvZpIlq9mX4dV8vxIV8fK9-jGngPo39pjyZ7TYpmvLT2TAHkOLdSHHktlM0sQwYGayiiOnM2qDxLEeiuN44SZgdw3jD7WnDTVeY1E2b9tH0YCOhyNH9NSjW2PlpVZ-nxI6kt4/s1600/Bookmarked+Recipes+-+Every+Tuesday.png" /></a></div></div>Smithahttp://www.blogger.com/profile/03562280302895814316noreply@blogger.com17tag:blogger.com,1999:blog-1948932529388006666.post-63725553150152236362011-02-16T14:46:00.000-05:002011-02-16T14:46:53.775-05:00Boondi<div dir="ltr" style="text-align: left;" trbidi="on"><div></div>Boondi mouth watering snack ,prepared with chickpea flour.A variety of snacks can be made with boondi like boondi laddu ,Khara boondi,mixture,raita etc.This is the first time I've made an attempt to make boondi at home ,I did not had proper laddle for preparing so they are not uniform in shape.Preparing the batter to the right consistency is very important for round perfect boondi.<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu3xtEfeQZMrv4nw2UiLgXhKG6UUW4BeLfkCTOAj8sV2M5RPKK3MAW2iayntNyTu3PJp9Yl8W0lL0VxfPA8SYIX2lDepFmB3x-cogH4C7r-hKqlucDbLIUCUHoPAJX6EZxNFIz9LhvDnQ/s1600/IMG_7484.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu3xtEfeQZMrv4nw2UiLgXhKG6UUW4BeLfkCTOAj8sV2M5RPKK3MAW2iayntNyTu3PJp9Yl8W0lL0VxfPA8SYIX2lDepFmB3x-cogH4C7r-hKqlucDbLIUCUHoPAJX6EZxNFIz9LhvDnQ/s400/IMG_7484.JPG" width="400" /></a><br />
<b>Ingredients:</b><br />
Chickpea/Besan flour - 2 cups<br />
Rice flour - 1/2 cup<br />
Red chili powder - 1 tsp<br />
Jeera/Cumin powder - 1tsp(optional)<br />
Salt - to taste<br />
Oil - to fry<br />
Water - to mix the batter<br />
<b>Method:</b><br />
1.Take a bowl add chickpea flour ,rice flour,salt,red chili powder,cumin powder(if you don't have cumin powder you can soak crushed cumin seeds in water and add water).Mix it nicely until salt & red chili powder blends with besan powder completely.<br />
2.Start adding water slowly and make sure there are no lumps in the batter.Now add little more water and make sure its not very thick ,if the batter is thick the boondi will be solid ,it will not be transparent.If its too watery add more besan powder.<br />
3.Heat oil ,take boondi laddle (if you don't have one you can use any colader(a bowl with holes to stain rice or veggies) which has holes to it )or you can use regular stainer which we use when making vadas and place it over the oil kadai and pour the batter on the laddle it drops from the holes into the oil ,fry the boondi until golden brown and put them on tissue paper.<br />
4.Repeat the process until the batter is complete.If you want to make khara boondi in the same oil fry some curry leaves and peanuts switch off the heat.Add peanuts,curry leaves ,crushes garlic,salt,red chili powder to boondi and mix well when its hot.<br />
Store it in an air tight container once it cools down.<br />
<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsK1-jTbsYu_-OXJdgnR0_OfnV8s-lkpFejmPxmm0WIoIk9KyVgy60MH4a5dGGaEfcZYQYjTsEg_VtMRmZ3KWEcp-SLzwfCGoKRT5eybqhKWROL3l4Wjm2MZh6od9L40uG0MUFPbtCkC4/s1600/IMG_7480.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsK1-jTbsYu_-OXJdgnR0_OfnV8s-lkpFejmPxmm0WIoIk9KyVgy60MH4a5dGGaEfcZYQYjTsEg_VtMRmZ3KWEcp-SLzwfCGoKRT5eybqhKWROL3l4Wjm2MZh6od9L40uG0MUFPbtCkC4/s400/IMG_7480.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<b>Note</b>:Add little water first and check with a spoon if the batter is watery enough to make perfect boondi,if the batter is too watery the boondi will have small holes and absorbs lot of oil.If you are making boondi laddu then fry the boondi on medium low flame and don't fry until its golden brown as it gets crispy.<br />
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</div>Smithahttp://www.blogger.com/profile/03562280302895814316noreply@blogger.com8tag:blogger.com,1999:blog-1948932529388006666.post-21070928864346994502011-02-15T19:23:00.001-05:002022-10-13T16:18:38.805-04:00Aloo Gobi Sabzi/Potato Cauliflower Fry<div dir="ltr" style="text-align: left;" trbidi="on">Aloo Gobi,the combination is always a hit.I've tried it a little Manchurian style I should say but did not add any sauces,don't know what to call it but it tasted delicious with rice as well as roti.It's been sitting in my drafts from almost 20 days now ,just been super lazy.Coming to the recipe.<br />
<div dir="ltr" style="text-align: left;" trbidi="on"><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnrN-mOzHl03A7-CHFqmEAw3xUY-u3cKnM8NlGQPAwBBPVtcrhyphenhyphenEfqQ64T7Y8tahi5S1r5fZ-l-Yzi0a3EOazsw7AwdfvAv5H3FIU-KEJEvRhD6EYA2YFUBjp4O2SPpGe95nY8m8TF2WE/s1600/IMG_7540.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnrN-mOzHl03A7-CHFqmEAw3xUY-u3cKnM8NlGQPAwBBPVtcrhyphenhyphenEfqQ64T7Y8tahi5S1r5fZ-l-Yzi0a3EOazsw7AwdfvAv5H3FIU-KEJEvRhD6EYA2YFUBjp4O2SPpGe95nY8m8TF2WE/s400/IMG_7540.JPG" width="400" /></a></div><b>Ingredients:</b><br />
Aloo/Potato - 3 medium<br />
Gobi/Cauliflower - 2cups florets<br />
Onion - 1 medium<br />
Spring Onion - 1/4 cup finely chopped<br />
Green Chillies - 2<br />
Egg - 1 (optional)<br />
Oil - to fry<br />
Salt - to taste<br />
Red Chili Powder - 1 tsp<br />
Ginger garlic paste - 1 tsp<br />
Tomato -1 medium<br />
Garlic - 2-3 cloves<br />
Corn Flour - 2tsp<br />
Turmeric - a pinch<br />
<b>Method:</b><br />
1.Peel and cut potatoes in to desired sized cubes,either using a knife or hand separate the cauliflower florets into desired sized pieces.Slice the onions vertically,spring onions,green chillies.<br />
2.Take a bowl,add diced potato,Gobi,corn flour,egg,ginger garlic paste,red chili powder,salt and mix it.Keep it aside.<br />
3.Heat oil in a kadai ,once the oil is hot add potato ,cauliflower and fry them until golden brown color.Once they are fried keep them aside on tissue and repeat the process until all the pieces are done.<br />
4.Take a pan ,add 2 tsp oil and once the oil is hot add green chillies,onions ,salt and cook until the onions are transparent.Add chopped garlic,turmeric,garam masala and mix it.Now add fried aloo & gobi ,saute them with the masala for 2 min and add chopped tomato,spring onions.I didn't want tomato to be very soft so open cooked it for few more min.Check for the seasoning add if anything is required and turn off the heat.<br />
<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkgUfdK2koR9ixhe6pF0r8QgfWXk7iXgfGMM5Jk8WFIi4GOQ-EuvTENtNOKZfu-dBCwNVife89qLa7KSvOKtQjp9aoafFwy2AnoyVJslgXG6AOxj5PBfMy5B0UeRr0Cj9gP-SK81wzESA/s1600/IMG_7541.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkgUfdK2koR9ixhe6pF0r8QgfWXk7iXgfGMM5Jk8WFIi4GOQ-EuvTENtNOKZfu-dBCwNVife89qLa7KSvOKtQjp9aoafFwy2AnoyVJslgXG6AOxj5PBfMy5B0UeRr0Cj9gP-SK81wzESA/s400/IMG_7541.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div>Hot Sabzi can be served with rice/roti.Trust me you'll love it.<br />
Note:I've added egg just for taste but you can skip it.</div></div>Smithahttp://www.blogger.com/profile/03562280302895814316noreply@blogger.com7tag:blogger.com,1999:blog-1948932529388006666.post-82642751236183324552011-02-10T15:12:00.000-05:002011-02-10T15:12:34.219-05:00Kadai Bhindi Sabzi<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on">This simple dish tastes amazing with hot chapatis/rice .It is a common vegetable which we use in our day-to-day cooking ,can be prepared in many different ways.Last month I've been to a North Indian restaurant and I've eaten kadai bhindi it tasted delicious.Last week I've tried it and we absolutely enjoyed with rice and dal.<br />
<div dir="ltr" style="text-align: left;" trbidi="on"><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizz9sRHI7A6YSdlaEuRDvipTKEaodwe_Jv7T3ioxWsEpV4hcN2vNsnZb_PsNW9P1loKz-M0MIdlEdfqJ9CQ00nrusZEWr5Griambe0FElYNLAWNuuOPBz76z3yuQvILAGUIfHp5G4HZd8/s1600/IMG_7570.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizz9sRHI7A6YSdlaEuRDvipTKEaodwe_Jv7T3ioxWsEpV4hcN2vNsnZb_PsNW9P1loKz-M0MIdlEdfqJ9CQ00nrusZEWr5Griambe0FElYNLAWNuuOPBz76z3yuQvILAGUIfHp5G4HZd8/s400/IMG_7570.JPG" width="400" /></a></div>I've just added half tomato, as we already had eaten lot of tomato dishes that week , but you can add according to your taste.<br />
This recipe serves 2.Preparation time 30 min. <br />
<b>Ingredients:</b><br />
Bhindi/Okra - 1 lb (washed & dried)<br />
Onion - 1 small<br />
Tomato - 1 small<br />
Capsicum - 1 small <br />
Garlic - 2-3 cloves(add according to taste)<br />
Cilantro - finely chopped<br />
Green chillies - 2<br />
Salt - to taste<br />
Red Chili powder - 1/2 tsp(add according to taste)<br />
Cumin seeds - 1/4 tsp<br />
Cumin-coriander powder - 1/4 tsp(optional)<br />
<b>Method:</b><br />
1.Cut the bhindi into desired size pieces and fry them with 1 tsp oil for 5-6 min until they get slightly brown and don't stick.<br />
2.Chop capsicum,onion,tomato,cilantro,green chillies,garlic and in the same pan add 2tsp oil .Add cumin seeds and once they splutter add garlic,onion,green chillies saute them for 3-4 min.<br />
3.Add turmeric mix it ,add capsicum cook it for 4-5 min covered ,until they are little soft(make sure not to over cook).Add salt bhindi,tomato,red chili powder and cook them for another 5-6 min on medium flame,check the seasoning,add if anything is required. Add coriander powder,chopped cilantro mix it and switch off the heat.<br />
<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicNgy-kZGR1QIyRlas43RIU084xSBonNoXlvKfeviJqj7dhCNqX_OpgAGpt_rQkyA41BNoickIVIwQ6pAd1DtOCXKIu3PX9nKJ0pXpkfX8__JAThtaCaHyCGnjDttvunvotJ6PBqLOKZA/s1600/IMG_7574.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicNgy-kZGR1QIyRlas43RIU084xSBonNoXlvKfeviJqj7dhCNqX_OpgAGpt_rQkyA41BNoickIVIwQ6pAd1DtOCXKIu3PX9nKJ0pXpkfX8__JAThtaCaHyCGnjDttvunvotJ6PBqLOKZA/s400/IMG_7574.JPG" width="400" /></a></div></div></div><b>Tip:</b>You can microwave the bhindi instead of pan frying them ,the idea behind doing this is to make sure the bhindi is not sticky but crunchy.<br />
If you wanna make it like gravy please go through this link <a href="http://tahemeemshaik.blogspot.com/2010/11/kadai-bhendi-okra.html">http://tahemeemshaik.blogspot.com/2010/11/kadai-bhendi-okra.html</a> ,she has an amazing collection of recipes too. </div>Smithahttp://www.blogger.com/profile/03562280302895814316noreply@blogger.com7tag:blogger.com,1999:blog-1948932529388006666.post-4463040553289778582011-02-07T12:06:00.003-05:002022-10-13T16:18:12.253-04:00Egg Biryani<div dir="ltr" style="text-align: left;" trbidi="on">Hyderabadi Biryani is Hyderabad's most famous meat-and-rice dish. Hyderabadi Biryani, made of Chicken or Eggs or Vegetables, instead of the Mutton, are also popular.I don't think there is a separate recipe for egg biryani as such its just substituting eggs for meat and cooking it accordingly.<br />
<b>Nutritional values</b> of <a href="http://essence-de-life.blogspot.com/2010/10/egg-shorvagravy.html">Egg</a> .<br />
You can cook it layer method or Pulav method.In case if you plan to make it layer way then you should use curd and cook the rice separately and then arrange in layers as you do it for veg biryani and cook on low flame or in the oven.I prefer cooking it pulav method ,just for a change ,so I didn't use curd,but please feel free to experiment & play around .Here is the recipe.<br />
<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCzc-jfQ0yGngld1BobvJen2hPjmXI-I8Wy2VZgUgCqD7QOBw5ghdwEgfEvfQ2A0SAkNhZkHxNDHbi_p9IiOQbKea1FDQ0OJlKh4712nNSUNbGbwScVXtpRIjnux1eQuy3zWCGfR2Zw-M/s1600/IMG_7625.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCzc-jfQ0yGngld1BobvJen2hPjmXI-I8Wy2VZgUgCqD7QOBw5ghdwEgfEvfQ2A0SAkNhZkHxNDHbi_p9IiOQbKea1FDQ0OJlKh4712nNSUNbGbwScVXtpRIjnux1eQuy3zWCGfR2Zw-M/s400/IMG_7625.JPG" width="400" /></a></div><div></div>This recipe serves 3 ,cooking time & preparation time 30-40 min depending on the quantity.<br />
<b>Ingredients:</b><br />
Eggs - 4<br />
Basmathi Rice - 2 Cups<br />
Green Chillies - 2<br />
Onion - 1 Large<br />
Cinnamon - 1/4 inch<br />
Cardamom/Elaichi - 1<br />
Clove - 1<br />
Shahi Jeera - 1/4 tsp<br />
Oil - 3tsp<br />
Mace - small piece<br />
Bay Leaves - 1-2<br />
Food color - A pinch<br />
Ginger Garlic paste - 2 tsp<br />
Mint leaves -1/4(finely chopped)<br />
Cilantro - 1/4 cup(finely chopped)<br />
Fried Onion - 4-5 tsp<br />
Biryani masala - 2 tsp<br />
Coriander powder - 1/2 tsp<br />
<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSkQy5PQySG8hp8BUeviNR6oJA7i_3rdNoOcjTPAm4mDC3TKLMiQ23jxtPfiQ1LG2HqkJptodZfAPLjxa6hST0oytimu8HSr8s-JlIoM4-wCILTzVFhMvYyoiz2lX_9V7sB6BxtIMtehE/s1600/IMG_7626.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSkQy5PQySG8hp8BUeviNR6oJA7i_3rdNoOcjTPAm4mDC3TKLMiQ23jxtPfiQ1LG2HqkJptodZfAPLjxa6hST0oytimu8HSr8s-JlIoM4-wCILTzVFhMvYyoiz2lX_9V7sB6BxtIMtehE/s400/IMG_7626.JPG" width="400" /></a></div><div></div><b>Method:</b><br />
1.Soak basmathi rice for 30 min.Boil & peel the eggs.Slice onions,green chillies,cilantro,mint,keep them aside.<br />
2.Heat oil in a pan,fry the eggs for couple of min and keep them aside .In the same pan add clove, cardamom , shahi jeera,mace,bay leaves,cinnamon and saute them for a min.Add green chillies,onions and saute them for 5-8 min.Once the onions are 70% cooked add ginger garlic paste,mint,coriander powder,half of the chopped cilantro and after the raw smell disappears add salt,red chili powder,biryani masala and fry for a min.<br />
3.Drain the water and add rice & fry for couple of min .Add 4 cups of water ,check for seasoning add if anything is required and cook the rice ,once the rice is 80% cooked ,add eggs,fried onion,chopped cilantro,food color and cook it covered on low heat for 5-8 min.<br />
<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRJ19YnUk-NuXX_ORU7JGUn-NvwzC-2YjLF1YlCZUyF0MqxGNZwlWwA95nyGYD3YlmpdpbZsFzGb5I7SZ46zArEmnJwGBaqiYPxS9aM9OhKG-5Vl0sxQ7W8lHRKrYMjZDWQa6AiOTQm_w/s1600/IMG_7631.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRJ19YnUk-NuXX_ORU7JGUn-NvwzC-2YjLF1YlCZUyF0MqxGNZwlWwA95nyGYD3YlmpdpbZsFzGb5I7SZ46zArEmnJwGBaqiYPxS9aM9OhKG-5Vl0sxQ7W8lHRKrYMjZDWQa6AiOTQm_w/s400/IMG_7631.JPG" width="400" /></a></div> Switch off the heat and serve it hot with raita/gravy.I've served it with Mirchi ka salan.</div>Smithahttp://www.blogger.com/profile/03562280302895814316noreply@blogger.com12tag:blogger.com,1999:blog-1948932529388006666.post-75549086541933333732011-02-05T17:33:00.000-05:002011-02-05T17:33:26.343-05:00Paneer Tikka<div dir="ltr" style="text-align: left;" trbidi="on">Paneer Tikka ,I've found this recipe in one of the food blogs ,don't remember the name correctly .It should be something like food lyrics but not sure.I liked the way she prepared ,she did not use the oven.Marinated the vegetables and then pan fried them and cooked on gas flame.Here is the recipe.<br />
<br />
<div dir="ltr" style="text-align: left;" trbidi="on"><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt2bn-6gOTlzzZQ9PjXGCb3nXZi-XQsNdvUDITfLpSgOtfOwCWEdyuz0WYhXcEdjwURzU9sn5W-H6AeefZXzmZjRNxh0eY0RU_LI1kcYi5BUfbHP4G9fNvcvYEPl-wTcYC5nMkBzgqNCE/s1600/IMG_7604.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjt2bn-6gOTlzzZQ9PjXGCb3nXZi-XQsNdvUDITfLpSgOtfOwCWEdyuz0WYhXcEdjwURzU9sn5W-H6AeefZXzmZjRNxh0eY0RU_LI1kcYi5BUfbHP4G9fNvcvYEPl-wTcYC5nMkBzgqNCE/s400/IMG_7604.JPG" width="400" /></a></div><b>Ingredients:</b><br />
Paneer - 200gms<br />
Capsicum - 1 medium<br />
Tomato - 1 Large<br />
Onion - 1 medium<br />
Oil - 3tsp<br />
Green chutney - 2tsp<br />
Red Chili Powder - 1/2 tsp(add according to taste)<br />
Salt - To taste<br />
Curd - 1/2 cup<br />
Coriander powder -1/4 tsp(optional)<br />
Garam Masala - 1/4 tsp(optional)<br />
Lime juice - 1/2 tsp <br />
<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUUrghwKtFeVvKz78ZXNSrj2EPxNzWjHq3lKDG-pTTSsph-G6TXpjqvylGyKrKtRpBqP4M5tVZ65ChkCzdwyy4icnFp9As9EH3ldrP3Ox1bQxTh1Su6Rne3vKSX92DhVYuMmPiOvK22fU/s1600/IMG_7602.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUUrghwKtFeVvKz78ZXNSrj2EPxNzWjHq3lKDG-pTTSsph-G6TXpjqvylGyKrKtRpBqP4M5tVZ65ChkCzdwyy4icnFp9As9EH3ldrP3Ox1bQxTh1Su6Rne3vKSX92DhVYuMmPiOvK22fU/s400/IMG_7602.JPG" width="400" /></a></div><div><b>Method:</b><br />
1. Cut the capsicum, tomato, onion and paneer in to 1 inch cubes.<br />
2.In a large bowl mix all the marinade ingredients together thoroughly.<br />
3. Add capsicum,onion & paneer,mix gently.Leave them aside for couple of hours.Add tomatoes just before frying.<br />
4.In a non stick pan transfer everything except for the tomatoes and fry until the marinade is totally absorbed by the veggies and the paneer.<br />
5.Skewer the vegetables with paneer alternately on the skewers.<br />
6.Hold it on a high gas flame and roast them .As I had electric stove I've arranged the skewers on top the chapati grill and cooked them.<br />
7.Roast it till the edges are nicely done.<br />
8.Serve hot with green chutney.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzp3QfEFBw3naCknrmhvZp4MzExLTKjERjONpndAHl_F2PqEUMv8gJFmu6ry_-VjABj-z6RwsBBm2EYB6KJ068y3C9yzirOev7QAEWf3E3U91VTqyjp57UuHE6H7AJcT5LXa3Wu1SBcOI/s1600/IMG_7593.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzp3QfEFBw3naCknrmhvZp4MzExLTKjERjONpndAHl_F2PqEUMv8gJFmu6ry_-VjABj-z6RwsBBm2EYB6KJ068y3C9yzirOev7QAEWf3E3U91VTqyjp57UuHE6H7AJcT5LXa3Wu1SBcOI/s400/IMG_7593.JPG" width="300" /></a></div></div><br />
<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik12znTa-4JYdX91So3MjLXRwfrSFO26Uy9n2WdeBIxPB391YyQQsavi1qSrn2JCfBRkOzhOvhQ7pvbABT-wzTfCQsdNmH2J9MunBCYTpSW3iQGmKkXG7_4kmFh4uCbHUCKX6S5nEFyV0/s1600/IMG_7607.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEik12znTa-4JYdX91So3MjLXRwfrSFO26Uy9n2WdeBIxPB391YyQQsavi1qSrn2JCfBRkOzhOvhQ7pvbABT-wzTfCQsdNmH2J9MunBCYTpSW3iQGmKkXG7_4kmFh4uCbHUCKX6S5nEFyV0/s400/IMG_7607.JPG" width="400" /></a></div></div>Serve them hot with green chutney if you like it to be more spicy.<br />
<br />
<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlY2KN6B2xUjUXZ-MD8wPQzemrq4iqIU2JeLA9E6gZJvIfBcPY4TanPZbYvGzPMmrpX548hDBJhYyiV5OMj44M9SH2a8TWlENWfAOgeOnqjoAal53eUwlgw0c4SQpNeOx6PxB_OhT_d3g/s1600/IMG_7614.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlY2KN6B2xUjUXZ-MD8wPQzemrq4iqIU2JeLA9E6gZJvIfBcPY4TanPZbYvGzPMmrpX548hDBJhYyiV5OMj44M9SH2a8TWlENWfAOgeOnqjoAal53eUwlgw0c4SQpNeOx6PxB_OhT_d3g/s400/IMG_7614.JPG" width="400" /></a></div></div><b>Tips:</b><br />
Do not fry tomatoes as they will be cooked and will become tender.<br />
You may also grill this dish on a barbecue tray, by placing the skewers on the top rack position in the oven at 200 degrees centigrade on broil mode. Turn the skewers occasionally.</div></div></div>Smithahttp://www.blogger.com/profile/03562280302895814316noreply@blogger.com9tag:blogger.com,1999:blog-1948932529388006666.post-82220313549691520442011-02-01T22:39:00.001-05:002011-02-01T22:45:23.050-05:00Cabbage Channa Dal Fry<div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on"><div dir="ltr" style="text-align: left;" trbidi="on">Cabbage Senaga pappu and tomato rasam is a delicious combination.Mom used to prepare this dish not very often but occasionally .Last week I've prepared sorakaya channa dal which tasted heavenly and my friend tahemeem has posted this recipe on her blog which motivated me to try it.You can find her recipe in this link <a href="http://tahemeemshaik.blogspot.com/2010/12/cabbage-fry-with-chana-dal.html">cabbage-fry-with-chana-dal</a> . <br />
<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmgkkhXranwaUSIyHEQ5zzMNtw1yGylZ70p03LyTaTJlPvcT-nln2G4NE7XF2up2XS01dAe8vTZYOWYyXVzcEOYzqCaMfC_qSML9trW4P_6MlWI043oWHTyztSNyJW-eVD4FtqCIbJ-Aw/s1600/IMG_7591.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmgkkhXranwaUSIyHEQ5zzMNtw1yGylZ70p03LyTaTJlPvcT-nln2G4NE7XF2up2XS01dAe8vTZYOWYyXVzcEOYzqCaMfC_qSML9trW4P_6MlWI043oWHTyztSNyJW-eVD4FtqCIbJ-Aw/s400/IMG_7591.JPG" width="400" /></a></div><b>Ingredients:</b><br />
Cabbage - 1/2 (finely chopped)<br />
Channa Dal - 3/4 cup(washed & soaked)<br />
Garlic - 3 cloves<br />
Onion -1 small<br />
Green Chillies - 3-4(According to taste)<br />
Turmeric - A pinch<br />
Salt - to taste<br />
Spring onion - 2 tsp(optional)<br />
Cilantro - 4 tsp<br />
Coriander powder -1/4 tsp(optional)<br />
Cumin seeds - 1/4 tsp<br />
Oil - 2-3tsp<br />
<b>Method:</b><br />
1.Chop the cabbage,onions,green chillies,cilantro,spring onions,1 garlic clove.Crush rest of the garlic with little cumin seeds & keep them aside.<br />
2.Boil channa dal until the dal is just half cooked ,its tastes good when the dal is crunchy & not soft for this dish especially.<br />
3.Heat oil in a pan add cumin seeds once they start spluttering add onion,green chillies,garlic and saute them for 3-4 min.Now add turmeric,cabbage,spring onions and cook it covered for 5-8 min depending on the quantity.<br />
4.Add channa dal and fry the cabbage until its cooked .Add rest of the crushed garlic with cumin,cilantro and mix it nicely.<br />
<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJamHanmPs6JfwCrWKA2ba43gFAyE0h7Y0Y7iMfM_tXsROJTrLw79wE_pNeoSwFDI0QYRw4gyY5gnfrXx9o6J6wMQs2W9aa1w-3NaJM7g4QRRYxrvdISzxXdNG-BA2w3N0WzoDYlN-SPI/s1600/IMG_7589.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJamHanmPs6JfwCrWKA2ba43gFAyE0h7Y0Y7iMfM_tXsROJTrLw79wE_pNeoSwFDI0QYRw4gyY5gnfrXx9o6J6wMQs2W9aa1w-3NaJM7g4QRRYxrvdISzxXdNG-BA2w3N0WzoDYlN-SPI/s400/IMG_7589.JPG" width="400" /></a></div></div>Switch off the heat an enjoy the cabbage channa dal with rice/roti.Rasam goes very well with this dish.<br />
Sharing this recipe with the event hosted by Aipi & Priya.<br />
<a href="http://mharorajasthanrecipes.blogspot.com/2011/01/bookmarked-recipes-every-tuesday-event_31.html">bookmarked-recipes-every-tuesday-event_31.html</a> <br />
<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ6YzKsqZb4V81jVp_M2gcj8LSHabYnTuAXUzkOXLlVlKF6_7o6Qo9YiEKXvIcRbTOfH43laV2Bab2eQynZJ20XL9lHfKC_05wpRR4pcEQLFjJoKUCEozyJyDAoxwD7gYgbezawriue8c/s1600/Bookmarked+Recipes+-+Every+Tuesday.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJ6YzKsqZb4V81jVp_M2gcj8LSHabYnTuAXUzkOXLlVlKF6_7o6Qo9YiEKXvIcRbTOfH43laV2Bab2eQynZJ20XL9lHfKC_05wpRR4pcEQLFjJoKUCEozyJyDAoxwD7gYgbezawriue8c/s1600/Bookmarked+Recipes+-+Every+Tuesday.png" /></a></div></div>Recipe source:<a href="http://tahemeemshaik.blogspot.com/2010/12/cabbage-fry-with-chana-dal.html">http://tahemeemshaik.blogspot.com/2010/12/cabbage-fry-with-chana-dal.html</a></div>Smithahttp://www.blogger.com/profile/03562280302895814316noreply@blogger.com8tag:blogger.com,1999:blog-1948932529388006666.post-4850219472435148882011-01-29T12:23:00.001-05:002011-01-29T12:25:53.729-05:00Kobbari Perugu Pachadi/Coconut Raita<div dir="ltr" style="text-align: left;" trbidi="on">Kobbari Perugu Pachadi tastes delicious with upma,we often see this combination served for break fast in weddings.Last weekend, we wanted to have something light for dinner so prepared mixed veggie upma with this pachadi.I called up athamma and she shared this delicious recipe.It tasted heavenly.<br />
<div dir="ltr" style="text-align: left;" trbidi="on"><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdxyolGb__i7UeaLGcJc5tNpeN6QKmZ8cEXDPDxIABvNXH_HhQBrltMd9TFds7DtJ3OE8h7HbZzIg_Cbbt6FqQcCFlVtabAroGBIxgbbiW3hkKlq7vR_naRpyuv8NzVr1UZoSy0JUyu9s/s1600/IMG_7563.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdxyolGb__i7UeaLGcJc5tNpeN6QKmZ8cEXDPDxIABvNXH_HhQBrltMd9TFds7DtJ3OE8h7HbZzIg_Cbbt6FqQcCFlVtabAroGBIxgbbiW3hkKlq7vR_naRpyuv8NzVr1UZoSy0JUyu9s/s400/IMG_7563.JPG" width="400" /></a></div>This recipe serves 2-3 people.Preparation time 10 min.<br />
<b>Ingredients:</b><br />
Fresh/Frozen Coconut - 2tsp(Add according to taste)<br />
Yogurt/Curd - 2 Cups<br />
Tomato - 1/2 small<br />
Curry Leaves - 2-3<br />
Mustard seeds - 1/4 tsp<br />
Onion - 1/2 small<br />
Cumin Seeds/Jeera - 1/4 tsp<br />
Cilantro - to garnish<br />
Oil - 1tsp<br />
Putnala/Dalia/Bhuna channa powder - 1tsp(Optional)<br />
Green Chillies - 2<br />
Red chili powder - 1/4 tsp(optional,depending on your taste)<br />
Salt - to taste<br />
<b>Method:</b><br />
1.Wash and chop the tomato,onion,curry leaves,cilantro,green chillies.Keep them aside.<br />
2.Heat oil in a pan add mustard seeds,cumin seeds ,once they start spluttering add curry leaves,onion ,green chillies after 2 min ,add coconut powder and saute it for 3-5 min on mediumflame until the raw smell disappears.<br />
3.Add chopped tomatoes and cook for a min or 2 add salt and red chili powder(optional).Switch off the heat.<br />
4.Beat the yogurt ,add this fried coconut mixture,putnala/dalia podi/powder and mix it check for the seasoning add if anything is required.<br />
<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPzAvEeorVzVFEjgw-gc0FX0WeLpDE8wS9Ib-gswA95f4msjd6qdxpYrwi5YP-Xd8xnPPBEN4p8GT8ZdrltIwLM-81LSjdZXJ56c6nDIkHJiDpbmFDrqjuusW_Qkb3hmxVQ4rSgwJCaZ0/s1600/IMG_7557.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPzAvEeorVzVFEjgw-gc0FX0WeLpDE8wS9Ib-gswA95f4msjd6qdxpYrwi5YP-Xd8xnPPBEN4p8GT8ZdrltIwLM-81LSjdZXJ56c6nDIkHJiDpbmFDrqjuusW_Qkb3hmxVQ4rSgwJCaZ0/s400/IMG_7557.JPG" width="400" /></a></div>Serve it with any masala rice/roti/upma.<br />
<br />
<br />
</div></div>Smithahttp://www.blogger.com/profile/03562280302895814316noreply@blogger.com7tag:blogger.com,1999:blog-1948932529388006666.post-9348132921076292002011-01-26T16:56:00.002-05:002022-10-13T16:20:42.094-04:00Garela Pulusu/Moondal Vada in Tamarind Stew<div dir="ltr" style="text-align: left;" trbidi="on">Garela pulusu is a telangana dish,its Moong Dal vada cooked with tamarind.Very easy and lot different in taste.In this preparation apart from vada's you can add all kinds of veggies like brinjal, chikudukaya ,bendakaya, sorakaya & small onions too if you like the sweet taste.My sister loves this dish , when we visited my pedamma's(mom's sister) place she always used to prepare this delicious pulusu for us.<br />
<br />
<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVG2u5YOJh19-jW1RvLwiO7wGW2462PIE-P-w8FVFw2ZoWyNQGXqrbn-8MrbvJNH9YKmsM-jV0Xlo-y2p5MtDmfjpzj_AcEZvE-SEqL4azmRM3RH0uolIUQ66ZTmB-4-UXPy6fqSC3sfA/s1600/IMG_7566.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVG2u5YOJh19-jW1RvLwiO7wGW2462PIE-P-w8FVFw2ZoWyNQGXqrbn-8MrbvJNH9YKmsM-jV0Xlo-y2p5MtDmfjpzj_AcEZvE-SEqL4azmRM3RH0uolIUQ66ZTmB-4-UXPy6fqSC3sfA/s400/IMG_7566.JPG" width="400" /></a></div><b>Ingredients:</b> <br />
<b>For Vada's: </b> <br />
Moog Dal - 1 Cup(Washed & Soaked)<br />
Spring onions - 1/4 cup(finely chopped)<br />
Cilantro - 1/4 cup(finely chopped)<br />
Salt - to taste<br />
Green chillies - 2(according to taste)<br />
Cumin seeds - 1/4 tsp<br />
Curry leaves - 4(finely chopped)<br />
<div dir="ltr" style="text-align: left;" trbidi="on"><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaP9l2YdwPp00B-kDtjLhuzWadrTj0f6C8aYX7ykNqC8kwdE0PXfl6W7Fg2wWL0sBfg2bIk8BoAuwVjlNjMy_IJujyWgA3inD-oNpepaGeRVkg2ZXc6SqlTBIadJGJFUTcgRhOZcYi8GU/s1600/IMG_7488.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaP9l2YdwPp00B-kDtjLhuzWadrTj0f6C8aYX7ykNqC8kwdE0PXfl6W7Fg2wWL0sBfg2bIk8BoAuwVjlNjMy_IJujyWgA3inD-oNpepaGeRVkg2ZXc6SqlTBIadJGJFUTcgRhOZcYi8GU/s400/IMG_7488.JPG" width="400" /></a></div><div><b>For Pulusu:</b><br />
Tamarind - lemon sized ball(according to the quantity & taste)<br />
Cumin - 1/4tsp<br />
Mustard seeds - 1/4 tsp<br />
Methi powder - a pinch<br />
Turmeric - A pinch<br />
Onion - 1 medium<br />
Curry leaves - 3<br />
cilantro,spring onions - 1tsp<br />
Red Chili powder - 1 tsp(according to taste)<br />
Salt - to taste<br />
Peanut Powder - 1 tsp(optional)<br />
Coriander Powder - 1/2 tsp</div><div>Sesame seeds powder - 3/4 tsp(optional)<br />
Garlic - 3-4 cloves</div><div><b>Method:</b></div><div><b>For Vada's/Garelu: </b></div><div>For vadas,grind the moong dal coarsely with 1 garlic clove,salt,cumin seeds,green chillies .Add chopped spring onions,curry leaves,cilantro ,mix it well & keep it aside.Heat oil in a pan and once the oil is hot take little batter ,press it in between your fingers and with the help of thumb try to make small hole in the middle and drop in the oil.Fry for 5-8 min until its fully cooked . </div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjhrWkmoEl2BeAFAuCwYQEcpZ3KtUyPvA1XTfugw7BsYgbcutLdqVsHvk6iQvrjkCt2oa2fTd8SL17vKexZJFwJABeCuA5rLZecb9tP8lldm7UofBrSr863MeilI66X2u5ZFVtKqF4zIk/s1600/IMG_7501.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjhrWkmoEl2BeAFAuCwYQEcpZ3KtUyPvA1XTfugw7BsYgbcutLdqVsHvk6iQvrjkCt2oa2fTd8SL17vKexZJFwJABeCuA5rLZecb9tP8lldm7UofBrSr863MeilI66X2u5ZFVtKqF4zIk/s400/IMG_7501.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><div><b>For pulusu:</b></div><div>1.Soak tamarind in hot water or if you are in a hurry here is a tip .Add water & tamarind in a microwave safe bowl and microwave it for 1 min to extract the pulp easily.</div><div>2.Cut onions lengthwise,spring onion,cilantro and keep them aside.</div>3.Heat oil in a deep saute pan or vessel ,add jeera,mustard seeds,onion ,chopped garlic,curry leaves .Cook them until the onions are soft , I like the onion taste in pulusu so I don't fry them till they are brown .Add turmeric ,mix it.<br />
4.Add salt , red chili powder saute it for 5 min.Mean while extract the tamarind pulp and keep it aside. <br />
5.Add methi powder,peanut powder(adding peanut powder gives a nice flavor),sesame powder,coriander powder and mix everything , open cook for 5 min .<br />
6.Add the tamarind pulp to the pan and add 2 cups of water.Allow it to boil for 10 min check the seasoning add if anything is required.If you want your pulusu to be watery then add little more water if required , add chopped cilantro,garelu/vadas,boil it for 15 min.<br />
7.Pulusu is ready to serve , Pulusu goes really well with pappu with a touch of ghee yummy, my favorite combination. </div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCD2C6d_FHYTX0xiY5x1D1wzUG8nkZHOM3kfIv_iciLd3lkQKRLVQaPEgiO5p_giEtNMl2iHrkQhWCWpqK7iuPY-h8JCHx4yMJ6hSfoGlf9dnkO6eQC11iyTMhF31FmOa82HmugXtICqU/s1600/IMG_7569.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCD2C6d_FHYTX0xiY5x1D1wzUG8nkZHOM3kfIv_iciLd3lkQKRLVQaPEgiO5p_giEtNMl2iHrkQhWCWpqK7iuPY-h8JCHx4yMJ6hSfoGlf9dnkO6eQC11iyTMhF31FmOa82HmugXtICqU/s400/IMG_7569.JPG" width="400" /></a></div><div dir="ltr" style="text-align: left;" trbidi="on"></div></div>Smithahttp://www.blogger.com/profile/03562280302895814316noreply@blogger.com8tag:blogger.com,1999:blog-1948932529388006666.post-81260436369064899282011-01-24T21:37:00.000-05:002011-01-24T21:37:03.203-05:00Lamb Curry<div dir="ltr" style="text-align: left;" trbidi="on">Wooo one of my favorite, simple yet delicious Lamb curry .I got this recipe from my sister ,she prepares amazing food .Most of my recipes revolve around my sis,mom,athamma n grand mom's authentic cooking.Would love to thank my sister(akka) for sharing this recipe with me.<br />
<div dir="ltr" style="text-align: left;" trbidi="on"><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0FR3u7N-Y1FoW_tNw6Ib1SR3P0GlAa_uTMt1bzLwZvT75Hv4foa889TG2Mj_qrxCKGzjE2KSyDfEjDRsxTVQlGOC1JT3rh18Ae_18tHrgMWNpw0m1HTQTEAUirnxI6NJ6l_Q5xseN0O0/s1600/IMG_7555.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0FR3u7N-Y1FoW_tNw6Ib1SR3P0GlAa_uTMt1bzLwZvT75Hv4foa889TG2Mj_qrxCKGzjE2KSyDfEjDRsxTVQlGOC1JT3rh18Ae_18tHrgMWNpw0m1HTQTEAUirnxI6NJ6l_Q5xseN0O0/s320/IMG_7555.JPG" width="320" /></a></div>This recipe serves 3.Cooking time 40 min.<br />
<b>Ingredients:</b><br />
Lamb - 1lb<br />
Onion - 1 big<br />
Green Chili - 1(Add according to taste)<br />
Salt to taste<br />
Cilantro - 1/4 cup<br />
Ginger Garlic Paste - 2tsp<br />
Meat masala - 1tsp<br />
Red Chili powder - 1tsp<br />
Clove - 1<br />
Cardamom/Elaichi - 1<br />
Cinnamon - 1/4 stick<br />
Curd - 1/2 cup<br />
Oil - 3tsp<br />
Tomato - 1/2 small<br />
Turmeric - a pinch<br />
<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ2bUd3Zd7MEZpL3fQ3YjQxe4D-6PAwZj_GBiwgI9wfnMZ1mmWF4dJdbtl1ha9TMbm9830l0F1gFf8XpVIvkCB_nAfeMhWmKmL8hRf9LLtlTx_DI7gK7DZHrwAbGaIzRbWsiYA8nN7Ezc/s1600/IMG_7546.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJ2bUd3Zd7MEZpL3fQ3YjQxe4D-6PAwZj_GBiwgI9wfnMZ1mmWF4dJdbtl1ha9TMbm9830l0F1gFf8XpVIvkCB_nAfeMhWmKmL8hRf9LLtlTx_DI7gK7DZHrwAbGaIzRbWsiYA8nN7Ezc/s400/IMG_7546.JPG" width="400" /></a></div>Method:<br />
1.Wash and pressure cook lamb with curd ,red chili powder,salt,meat masala,1 tsp ginger garlic paste.Make sure not to over cook the lamb.<br />
2.Mean while chop the onions(very thin) ,green chillies,cilantro,tomato.Keep them aside.<br />
3.Heat oil in a pan , add raw garam masala(clove,cardamom,cinnamon stick) and saute them for min.Add green chiilies,onions and fry the onions until they are golden brown.Add ginger garlic paste ,saute until the raw smell disappears.<br />
4.Add turmeric,chopped tomato and cook it until the tomatoes are completely cooked.Add red chili powder,salt,meat masala powder,mix and cook for a min .Now its time to add pressure cooked lamb and cook it for 5-8 min.Add water if you need more gravy.Check out the seasoning add if anything is required,add cilantro and switch off the heat.<br />
<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjebLetAN61DX2XbHMva95fgxYqzBwj1csm4WobzX39MX0vKUjyEk5FmMk3_PwB7dORnEW4pfTR8MwpZxvYYuyJwlPIpfSJm8hcIAAmGmHbYo0oFidsAw2UnUTpFORHoDz6_xK98CIRIGA/s1600/IMG_7547.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjebLetAN61DX2XbHMva95fgxYqzBwj1csm4WobzX39MX0vKUjyEk5FmMk3_PwB7dORnEW4pfTR8MwpZxvYYuyJwlPIpfSJm8hcIAAmGmHbYo0oFidsAw2UnUTpFORHoDz6_xK98CIRIGA/s400/IMG_7547.JPG" width="400" /></a></div>Serve it hot lamb curry with any Indian bread/rice.<br />
<b>Note:</b>Instead of pressure cooking and then cooking in a pan you can do all in one shot.Once I had a bad experience with oil b/c lamb by itself oozes out oil so add little oil.<br />
</div></div>Smithahttp://www.blogger.com/profile/03562280302895814316noreply@blogger.com9tag:blogger.com,1999:blog-1948932529388006666.post-4439098647368699662011-01-21T18:10:00.001-05:002011-01-21T18:14:57.881-05:00Methi Tomato curry /Tomato Menthi Kura<div dir="ltr" style="text-align: left;" trbidi="on"><div>Simple,quick,easy to prepare and great tasting dish.I love the tangy taste .You can actually play around with this veggie and believe me you can't go wrong.You can prepare tomato curry in many different ways.Today I've tried Methi tomato ,all it needs is extra touch of garlic,garam masala gives it great flavor. <br />
<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9lms2LTSgLDlfbiUb8J1fVUacI1xH74BxForC9aeLkbytyZbGSMuNIcfKp_mICBH7GU8iuLrUfp5aHZzT_U1nGRj7FwmMggMs4cZJ-kKu7P-ZOsRTdMVuBqhDOZX3KibemnfDxAoCn-4/s1600/tomato.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9lms2LTSgLDlfbiUb8J1fVUacI1xH74BxForC9aeLkbytyZbGSMuNIcfKp_mICBH7GU8iuLrUfp5aHZzT_U1nGRj7FwmMggMs4cZJ-kKu7P-ZOsRTdMVuBqhDOZX3KibemnfDxAoCn-4/s320/tomato.jpg" width="320" /></a></div><br />
Tomato is a good source of calcium and iron. It also contains some amounts of phosphorus, sulfur and potassium.</div><b>Vitamin Content: </b>Tomato is rich in vitamin C and contains some vitamin B and vitamin A. The vitamin C content increases as the vegetable ripens.<br />
<b>Health Benefits of Tomato: </b>The nutritional value of tomato makes it good for weight loss, obesity, eye disorders, night blindness, urinary tract infection, liver disorders, jaundice, indigestion, morning sickness, constipation, diarrhea, intestinal disorders, and diabetes. It also helps in cleansing the body of toxic compounds.<br />
<b>Ingredients:</b><br />
Tomatoes - 3-4 medium<br />
Onion - 1 big<br />
Garlic - 4 cloves<br />
Methi Leaves - 1 cup<br />
Coriander powder - 1/4 tsp<br />
Red chili powder - 3/4 tsp(add according to taste)<br />
Salt - to taste<br />
Green Chillies - 2(Add according to taste)<br />
Cilantro/Coriander leaves - 1/4 cup<br />
Garam masala - 1/4 tsp(optional)<br />
Spring Onions - 1/4 cup<br />
Cumin Seeds/Jeera - 1/4 tsp<br />
<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj48kLrnj9LBViQdrAv3oiiZptYbcY2gH1gfJiC5qw2eFxxQFitgG7uwUCE63i7yXB-vLFcGPYXXtIeSrBqwwElAUbLesxZq3LW4WicGdj77wutAobkutwA9aMK6LOrPZXHTFPtaxs4g7U/s1600/IMG_7449.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj48kLrnj9LBViQdrAv3oiiZptYbcY2gH1gfJiC5qw2eFxxQFitgG7uwUCE63i7yXB-vLFcGPYXXtIeSrBqwwElAUbLesxZq3LW4WicGdj77wutAobkutwA9aMK6LOrPZXHTFPtaxs4g7U/s400/IMG_7449.JPG" width="400" /></a></div><b>Method:</b><br />
1.Wash and dice the tomatoes,onions.Chop green chillies,garlic,methi,spring onions,cilantro and keep them aside.<br />
2.Heat oil in a pan.Add cumin seeds and once they start spluttering add green chillies,onions and saute them .Once the onions are 50% cooked add ginger garlic paste,add turmeric after the raw smell of g-g paste disappears.<br />
3.Add chopped methi leaves,spring onion and cook for 5 min on medium flame ,add tomatoes and saute them for 2 min.Add salt and red chili powder,garlic mix it and cook it covered for 8-10 min on medium flame.Mix it occasionally(methi leaves a bitter taste if it burns).<br />
4.Add garam masala(its optional,I didn't use it).Check the seasoning add if anything is required and add cilantro and cook it according to your taste(based on the consistency).Switch off the heat .<br />
<div></div><br />
Serve with roti/rice.</div>Smithahttp://www.blogger.com/profile/03562280302895814316noreply@blogger.com12tag:blogger.com,1999:blog-1948932529388006666.post-8694215848165247042011-01-19T16:31:00.000-05:002011-01-19T16:31:29.325-05:00Pachi Pulusu/Raw Tamarind StewPachi Pulusu is an authentic South Indian dish.It is very easy to prepare and tastes delicious with mudda pappu/dal,pulgam or any curry.As the name says its raw tamarind pulp with tadka.<br />
<div></div><div></div>This recipe serves 2 people .Preparation time 5-8min. <br />
<b>Ingredients:</b><br />
Tamarind - Small lemon sized ball(add according to taste & quantity)<br />
Onion - 1/2 finely chopped(add according to taste)<br />
Green Chillies - 3-4(add according to taste)<br />
Salt -to taste<br />
Curry Laves - 3-4<br />
Sesame seeds/Nuvvula powder - 1 tsp<br />
Coriander powder - 1/4 tsp<br />
Jeera/Cumin seeds - 1/4 tsp<br />
Mustard Seeds - 1/4 tsp<br />
Garlic - 2 cloves(minced)<br />
<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaC5yRjKKbooGnW_BqEzIuOEuP51kpTf5sTdxy-BGRPXxTQaJRoFmfJsnQozGAGSwc0VZ41goejDWYhR3uofWk_x2FJVQgkqRgg2Qehe8nuLIbOy9QewRQi8Vrfbjnl-yoV8KoyiRh81o/s1600/IMG_7506.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaC5yRjKKbooGnW_BqEzIuOEuP51kpTf5sTdxy-BGRPXxTQaJRoFmfJsnQozGAGSwc0VZ41goejDWYhR3uofWk_x2FJVQgkqRgg2Qehe8nuLIbOy9QewRQi8Vrfbjnl-yoV8KoyiRh81o/s400/IMG_7506.JPG" width="400" /></a></div><b>Method:</b><br />
1.Soak the tamarind and extract the pulp ,add a little water if you think its too thick or tangy.Add salt,sesame seeds powder,coriander powder,onions mix it & keep it aside.<br />
2.Take a pan and fry the green chillies for 3-4 mins until all sides are slightly roasted(the green color changes to grey).Now keep the green chillies aside and heat oil in the same pan ,add cumin seeds,mustard seeds once they start spluttering add minced garlic, curry leaves and turmeric .Mix it and switch off the stove once the raw smell of garlic disappears.<br />
3.Add this tadka/tempering to the tamarind pulp and also crush the green chillies in the blender/pestle .Add crushed green chillies and check for seasoning . Add if anything is required if its tangy then you can add a little more sesame seeds powder.<br />
<br />
Can be served with rice and any dry subzi.Smithahttp://www.blogger.com/profile/03562280302895814316noreply@blogger.com11tag:blogger.com,1999:blog-1948932529388006666.post-59759456244784382572011-01-18T23:31:00.000-05:002011-01-18T23:31:04.101-05:00Sorakaya Senagappapu /Bottle gourd Channa Dal FryWanted to have some simple food today so thought of preparing Sorakaya/lauki/bottle gourd and found an interesting recipe from edivyaraj. blogspot <a href="http://edivyaraj.blogspot.com/2010/12/bottle-gourd-skin-fry-sorakaya-pottu.html">bottle-gourd-skin-fry-sorakaya-pottu</a> through google. I sometimes use the lauki skin to make pickle but this is very interesting.I used her idea of using up the lauki skin and prepared a new combination.It came out real tasty.<br />
<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSCT0MUuDlx0EjsLNF16Q-AeEmL-1UzZK186XodYuY_pmUO4Hy-IFQmMQFHGhxUPrhpN5N0rZWoOkhGGpFCjsmSvBwtu0JWNvSSpC2XXFrAztQ72plvJbr4RN0-bHcSh-i3x0tTXePzws/s1600/IMG_7535.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSCT0MUuDlx0EjsLNF16Q-AeEmL-1UzZK186XodYuY_pmUO4Hy-IFQmMQFHGhxUPrhpN5N0rZWoOkhGGpFCjsmSvBwtu0JWNvSSpC2XXFrAztQ72plvJbr4RN0-bHcSh-i3x0tTXePzws/s320/IMG_7535.JPG" width="320" /></a></div><b>Ingredients:</b><br />
Lauki/Sorakaya - 1<br />
Onion - 1/2 small<br />
Spring Onion - 3 tsp<br />
Channa dal - 6-7 tsp(washed and soaked)<br />
Methi leaves - 1/2 cup<br />
Cilantro - 4tsp(finely chopped)<br />
Garlic - 3 cloves<br />
Jeera/Cumin Seeds - 1/4 tsp<br />
Curry Leaves - 2<br />
Salt - to taste<br />
Red Chili Powder - 1/4 tsp(Optional)<br />
Coriander Powder - 1/4 tsp<br />
Green Chillies - 2<br />
<b>Method:</b><br />
1.Wash and peel the lauki/sorakaya and keep the skin aside.Now dice the sorakaya and keep the pulp and seeds aside.Chop the lauki skin and pulp into small pieces.<br />
2.Soak channa dal for 1 hour,meanwhile chop the onions,spring onions,cilantro,garlic,curry leaves,methi and keep them aside.<br />
3.Heat oil in a pan and add jeera seeds,once they start spluttering add green chillies,onion,curry leaves and saute it for few min until its 50% done.Add turmeric ,mix it .<br />
4.Add methi leaves,spring onion,half chopped garlic and cook for 2 min on medium flame.Add chopped sorakaya skin and pulp and cook it for 2-3 min.Add channa dal and cook it covered for 5 min , add water as required to cook the channa dal.Add rest of the garlic and coriander powder ,mix and cook for 5 min.Add the cilantro and switch off the heat .<br />
<br />
<br />
<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlBHiaa8mWU1pmvedGUNCmWKGGM8JWflv-P6-rDxfcARb6Yv__KQjEt4OWORmuLE4-vOZ7I8_rKmcXHDh_oiDSXaIzb1Ta3CMEtESowDdPGVF4pyJzFA9JDV8kw5njxXwiYwI7NvIxjlI/s1600/IMG_7533.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlBHiaa8mWU1pmvedGUNCmWKGGM8JWflv-P6-rDxfcARb6Yv__KQjEt4OWORmuLE4-vOZ7I8_rKmcXHDh_oiDSXaIzb1Ta3CMEtESowDdPGVF4pyJzFA9JDV8kw5njxXwiYwI7NvIxjlI/s320/IMG_7533.JPG" width="320" /></a></div><br />
Serve with roti/rice.I served it with pachipulusu/raw tamarind pulp with tadka.<br />
<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF4CkwMc40PQ65zghqVvRlFHvhZk0uFboJhBH4T7AZJOvqB1RIBoUj2YGiM7iwgyP56632O3tyVn-a2jmE7fnYYZsPEALsNUSXOWDIp7KExEX9bv6vM6d28KNC1Is10ijJG93TNth5TiU/s1600/Bookmarked+Recipes+-+Every+Tuesday.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF4CkwMc40PQ65zghqVvRlFHvhZk0uFboJhBH4T7AZJOvqB1RIBoUj2YGiM7iwgyP56632O3tyVn-a2jmE7fnYYZsPEALsNUSXOWDIp7KExEX9bv6vM6d28KNC1Is10ijJG93TNth5TiU/s1600/Bookmarked+Recipes+-+Every+Tuesday.png" /></a></div>Sharing this recipe with the event hosted by Aipi & Priya.<a href="http://usmasala.blogspot.com/2011/01/bookmarked-recipes-every-tuesday-event_17.html">bookmarked-recipes-every-tuesday</a><br />
Recipe source <a href="http://edivyaraj.blogspot.com/2010/12/bottle-gourd-skin-fry-sorakaya-pottu.html">bottle-gourd-skin-fry-sorakaya-pottu</a>Smithahttp://www.blogger.com/profile/03562280302895814316noreply@blogger.com11tag:blogger.com,1999:blog-1948932529388006666.post-83628348446258924342011-01-17T16:45:00.001-05:002011-01-17T17:20:23.443-05:00Chicken BiryaniHyderabadi Biryani is Hyderabad's most famous meat-and-rice dish. An authentic meal of Hyderabad invariably includes a Mutton Biryani. Hyderabadi Biryani, made of Chicken or Lamb or Vegetables, instead of the Mutton, are also popular. Any person who visits Hyderabad would not leave till they taste the Biryani, in its original form or in its alternate Vegetarian Form.<br />
<div></div>There are two basic types of Biryani, namely: Katchi (raw) Biryani, and Pakki (cooked) Biryani. Today I've tried Pakki Biryani.Here is the recipe.<br />
Serves 2-3 people , cooking time 1 hr 15 min. <br />
<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN0aGRtip9lRA7zy0QRJshSPEmNdHo47od27dIrCIPsFHpNvRGxoleOUwn6i_tCHQz44DpNof2PhqtlOO8SWTbzJCIjKQtBc5pMGBVnA6WXe8Rk0SjnaK6pDC7gwVz0ELJVYjStdG1FbU/s1600/IMG_7522.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN0aGRtip9lRA7zy0QRJshSPEmNdHo47od27dIrCIPsFHpNvRGxoleOUwn6i_tCHQz44DpNof2PhqtlOO8SWTbzJCIjKQtBc5pMGBVnA6WXe8Rk0SjnaK6pDC7gwVz0ELJVYjStdG1FbU/s400/IMG_7522.JPG" width="400" /></a></div><b>Ingredients:</b><br />
Chicken - 1 Pound<br />
Basmathi Rice - 2 Cups<br />
Salt - To taste<br />
Bay Leaves - 2<br />
Cardamom/Elaichi - 1<br />
Cinnamon Stick - 1 Inch<br />
Clove - 2<br />
Caraway Seeds(shahi jeera) - 1/4 tsp<br />
Ginger Garlic Paste - 3 tsp<br />
Red Chili Powder - 1 tsp(add according to taste)<br />
Yogurt - 1cup<br />
Oil - 2-3 tsp<br />
Color - Optional<br />
Mint Leaves - 1/2 Cup<br />
Coriander/Cilantro - 1/2 Cup<br />
Biryani masala -2 tsp(Shan bombay biryani)optional<br />
Garam Masala - 1tsp(Optional) <br />
Mace/Javitri - a small piece (optional)<br />
Onion - 1 small(diced)<br />
Green Chili - 1(add according to taste)<br />
<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA8r_LF609IplMLUk4SKUQBKb9fk6rpsIrahjpoy-myUzNBlfO3x060F2cJf23gaJSKQbjU7O-G48OhyphenhyphenAnOP1xFXvvO6ou5sa7DjDZRwFT4ANjHPJMV35h9_lcgPuL7rslF7fdRz0DfR8/s1600/Our-Variety-Of-Spices-250x250.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiA8r_LF609IplMLUk4SKUQBKb9fk6rpsIrahjpoy-myUzNBlfO3x060F2cJf23gaJSKQbjU7O-G48OhyphenhyphenAnOP1xFXvvO6ou5sa7DjDZRwFT4ANjHPJMV35h9_lcgPuL7rslF7fdRz0DfR8/s320/Our-Variety-Of-Spices-250x250.jpg" width="320" /></a></div> <b>Method:</b><br />
<b>To Marinate:</b><br />
Clean and mix the chicken with red chili powder,salt,ginger garlic paste,curd,1 tsp finely chopped cilantro,1 tsp finely chopped mint,biryani mix,1tsp lime juice.Marinate it overnight if possible or at least for an hour.<br />
<b>For Rice: </b><br />
Soak rice for 30 min.Boil water with salt,1/2 tsp lime juice,3-4 drops of oil(you can add raw spices like cloves,cardamom,shahi jeera but this is optional) and add rice to it once the water starts boiling(check the salt add if its required) and cook the rice until its 80% done.Strain the rice and spread it in a wide plate .<br />
<b>Chicken:</b>Heat oil in a wide pan ,add cloves,cardamom,caraway seeds,onions,green chillies and cook until the onions are 60% cooked.Add ginger garlic paste and saute until the raw smell disappears.Add marinated chicken and mix it ,cook it for 5-8 min on medium flame and add curd ,cook it for 5 min on medium high.Check for the seasoning add red chili powder,salt,garam masala or biryani masala as required according to taste.<br />
<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwsj6i7aM6gXUtBkR8rTsmwsMIWRUhJICjM19X8BE5ojQBfkFbhEtFuzm9kAVkZRBXX3kdrW35GiC3BLncrfQPWImMbvOpPS_fLJDxBD9NfNYcLhW63lsBzMte4UcxgdsYUNrCpbpfqxY/s1600/IMG_7518.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwsj6i7aM6gXUtBkR8rTsmwsMIWRUhJICjM19X8BE5ojQBfkFbhEtFuzm9kAVkZRBXX3kdrW35GiC3BLncrfQPWImMbvOpPS_fLJDxBD9NfNYcLhW63lsBzMte4UcxgdsYUNrCpbpfqxY/s400/IMG_7518.JPG" width="400" /></a></div><b>For Biryani:</b><br />
<b></b><br />
In the same pan leave the chicken as bottom layer and add mint,coriander leaves.Add rice as the top layer ,if you are making more in quantity you can repeat the layers until chicken ,rice are completed and add color(optional),fried onions(optional).Cover the pan with a kitchen towel and place the lid on top of that.Cook it on low flame for 30 min.<br />
<b>Oven Method:</b><br />
In a greased baking pan, Add this gravy at the bottom, add 60% cooked rice, some food color.Cover the pan with aluminum foil and cook for 30-35 min at 350 F.<br />
Remove from Oven and mix well.<br />
<div><div></div></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div></div><div><div></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjKvDa8oTAd56-110ReRbgIbFG3r2CJA2sYXHQPB3hy6CF0FF_PUBuAZVeG_hDBWNQDd5Xh52AjzEzjINlr2_85AHSvI3PsQprSCq3XA8vjLdnqzNWnRwMru5ibkCPxgtqwZHx489sK20/s1600/IMG_7521.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjKvDa8oTAd56-110ReRbgIbFG3r2CJA2sYXHQPB3hy6CF0FF_PUBuAZVeG_hDBWNQDd5Xh52AjzEzjINlr2_85AHSvI3PsQprSCq3XA8vjLdnqzNWnRwMru5ibkCPxgtqwZHx489sK20/s400/IMG_7521.JPG" width="400" /></a></div> Serve hot with raita or any gravy of your choice.I've served it with chicken sherva.<br />
What makes a good Biryani?<br />
Everyone has their own little list. My list is simple :<br />
1. Aroma. It must have both sweet fragrance and herbal warm aroma.<br />
2. It should be savory, but not spicy.<br />
3. Finally, the rice should not be soggy.Smithahttp://www.blogger.com/profile/03562280302895814316noreply@blogger.com10tag:blogger.com,1999:blog-1948932529388006666.post-87629464664600871822011-01-13T10:45:00.000-05:002011-01-13T10:45:39.390-05:00Palak PaneerPalak Paneer is a traditional North Indian delicacy.This is a vegetarian based curry cooked in onion-spinach gravy which has a rich creamy texture with a touch of Indian spices.Its very nutritious.<br />
<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtM4AY7zsnxsbUkqavBvwoc0fDqvW_rEpkX72kBkQFCjVdfkg2fQJCplec8AM56QRKDGhNt_CEjQQzi4Jda4VssTVwaRQqAzkkls90I5NIEGHKq6d3-EcaetCaDB5oS6PRIRkw6pynMOk/s1600/paneer.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="207" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtM4AY7zsnxsbUkqavBvwoc0fDqvW_rEpkX72kBkQFCjVdfkg2fQJCplec8AM56QRKDGhNt_CEjQQzi4Jda4VssTVwaRQqAzkkls90I5NIEGHKq6d3-EcaetCaDB5oS6PRIRkw6pynMOk/s320/paneer.jpg" width="320" /></a></div><b>Nutritional facts of paneer:</b><br />
1: Paneer is a good source of calcium, which in later years helps prevent osteoporosis. Cheese provides 25% of the calcium in the food supply. <br />
2: Paneer in moderation, is associated with lower body weight as well as reduced risk of developing insulin resistance syndrome. <br />
3: Paneer is a good source of protein and it reduces cancer risk. <br />
4: According to Ayurveda Paneer is health food and it can prevent stomach disorders <br />
5: It is supposed to help in lower, back and joint pain.Reduces risks of Heart attack<br />
<div style="background-color: transparent; border: medium none; color: black; overflow: hidden; text-align: left; text-decoration: none;"></div><b>Nutritional Values of <a href="http://essence-de-life.blogspot.com/2010/12/palakuraspinach-fry.html">palakura/spinach</a></b> .<br />
This recipe serves 2.Cooking time :30-40min<br />
<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcRzDDLi7pe9bu6R3H3vvsTcXmqm_2BA6lluZ1GzTTR5YmCPFftxFgz2Xoqz6z_NrWCBwlW48kwiwQc2D2lZkik1ysxQh11-qMLel9A-swwGzvED2hWTKxh9qutARLNFNiHAXf4l-d78c/s1600/IMG_7425.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcRzDDLi7pe9bu6R3H3vvsTcXmqm_2BA6lluZ1GzTTR5YmCPFftxFgz2Xoqz6z_NrWCBwlW48kwiwQc2D2lZkik1ysxQh11-qMLel9A-swwGzvED2hWTKxh9qutARLNFNiHAXf4l-d78c/s400/IMG_7425.JPG" width="400" /></a></div><b>Ingredients:</b><br />
Spinach/Palak - 1 Packet<br />
Paneer - 10- 12 cubes(Nayak Paneer)<br />
Onion - 1 small<br />
Green Chillies - 2<br />
Ginger Garlic Paste - 1 Tsp<br />
Garlic - 2 cloves<br />
Oil - 2 Tbsp<br />
Coriander powder - 1/4 tsp<br />
Cream/Milk - 2-3 tsp<br />
Salt - To taste<br />
Red Chili Powder - 1/2 tsp<br />
Garam Masala - 1/4 tsp(optional)<br />
Aamchur Powder - 1/4 tsp (optional)<br />
<b>Method:</b><br />
1.Wash and pressure cook spinach without any water on medium flame for 2 whistles.<br />
2.Cool the spinach and make a puree of spinach and keep it aside.<br />
3.Heat 1tsp oil in a pan and shallow fry paneer for 3-4 min until all sides of the cube are golden brown.In the same pan add onion,green chillies and fry until the onions are transparent ,add ginger garlic paste,turmeric and mix it.Add salt,red chili powder,coriander powder,aamchur powder and mix it .Add palak/spinach puree and cook it for 10-12 min on medium flame .Check for the seasoning and add if anything is required,add cream/milk and cook it to the required consistency.Add paneer cook for 2-3 min and switch off the stove.<br />
<div></div>Serve hot with Rice/Roti.<br />
<b>Note:</b>While pressure cooking spinach there is no need to add water.You can also boil it in water instead of pressure cooking.Spinach leaves some water while cooking ,you can use that water for the gravy.<br />
You can add tomato to this dish,optional.Smithahttp://www.blogger.com/profile/03562280302895814316noreply@blogger.com7