tag:blogger.com,1999:blog-3903831950447574222024-03-13T09:28:06.544-07:00Janani's Veg KitchensFor Veg Lovers...!Anonymoushttp://www.blogger.com/profile/01101455551936662998noreply@blogger.comBlogger44125tag:blogger.com,1999:blog-390383195044757422.post-61428880995776715932011-04-20T06:57:00.000-07:002011-04-20T06:57:23.918-07:00Dal Kichidi<div dir="ltr" style="text-align: left;" trbidi="on">I tried this recipe after having in a restaurant called "Sukh Sagar". Whenever I go there, I will order for it. That became my fav dish. Even though it is like having Dhal rice, but I liked it the way they make it. So, I started making it at my home also. Even a 2 years kid can have this. Instead of moong dhal, toor dhal can also be used. It will have different taste. Its a simple and easy dish to make within 5 minutes.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHlb7g5UK_lWaoPH1DENW048S0WKa2xVzGgVnCbfvQKhxP7lPTtfgwgSCvV-eDwTaz1f10iS9OM8Os6Wbhk30KXIBYM9I-mrc9IcjlCl5m5I4Mv_qYOclM6jQfl8jwOVJ3rY4Z9Zuy8XJj/s1600/Dal+Kichidi.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHlb7g5UK_lWaoPH1DENW048S0WKa2xVzGgVnCbfvQKhxP7lPTtfgwgSCvV-eDwTaz1f10iS9OM8Os6Wbhk30KXIBYM9I-mrc9IcjlCl5m5I4Mv_qYOclM6jQfl8jwOVJ3rY4Z9Zuy8XJj/s320/Dal+Kichidi.JPG" width="320" /></a></div><br />
<br />
Ingredients:<br />
<br />
Moong Dhal - Boiled and Mashed - 1 cup<br />
Oil / Ghee - 1 Tbsp<br />
Jeera / Cumin seeds - 1 tsp<br />
Ginger - small piece finely chopped<br />
Salt to taste<br />
Turmeric Powder - 1 tsp<br />
Green Chillies - 1 finely chopped<br />
Coriander leaves for garnishing<br />
Cooked Rice - 1 cup.<br />
<br />
Method:<br />
<br />
1. Heat oil or Ghee in a pan, add jeera, ginger, green chillies.<br />
2. Add boiled and mashed dhal, stir fry for few seconds and add water to it. Let it boil for few mins.<br />
3. Add required amount of salt, turmeric powder, some finely chopped coriander leaves.<br />
4. Finally add cooked rice and saute well till the rice nicely mixes with the dhal.<br />
5. Add some ghee on the top and mix again, to enrich the taste.<br />
6. Garnish with coriander leaves and serve hot with papad.</div>Anonymoushttp://www.blogger.com/profile/01101455551936662998noreply@blogger.com0tag:blogger.com,1999:blog-390383195044757422.post-45917016245377787732011-02-09T10:04:00.000-08:002011-02-09T10:05:35.670-08:00Cabbage Kootu<div dir="ltr" style="text-align: left;" trbidi="on"><b>Ingredients:</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAU-jrGj2j07-afgZa8m9P2oWQ-gtPiLqjYD1FR8Dz5saYTurjfe0S5cAODOdnd7wdaDM38AClJh2tnpN7bpnEkNsBJW6zzO1V7qykWY-tJY20gT355AY5oD10KGtfV2N1VleZot4MNKNy/s1600/100_9887.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAU-jrGj2j07-afgZa8m9P2oWQ-gtPiLqjYD1FR8Dz5saYTurjfe0S5cAODOdnd7wdaDM38AClJh2tnpN7bpnEkNsBJW6zzO1V7qykWY-tJY20gT355AY5oD10KGtfV2N1VleZot4MNKNy/s320/100_9887.JPG" width="320" /></a></div><br />
Cabbage - 1 large cup (Chopped)<br />
Moong dhal - 1 cup boiled<br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Mustard seeds - 1 tsp</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Jeera/ Cumin seeds - 1 tsp</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Urad dhal - 1 tsp</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Asafoetida - a pinch</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Salt to taste</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Dried red chillies - 2</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Green chillies - 1</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Oil - 1 tbsp</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Turmeric powder - 1 tsp</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Curry leaves - a strip</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">Coriander leaves for garnishing</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b>Method:</b></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">1. In a pressure cooker, boil and cook the dhal well with a tsp of turmeric powder. Keep it aside. </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">2. Boil cabbage as well. But I cooked dhal in cooker and cabbage in a pan separately, cos cabbage can be cooked easily.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">3. In a pan, heat oil, add mustard seeds, jeera, asafoetida, curry leaves, red chillies or green chillies or both can be used. Add chopped cabbage, mix well and close the lid. Let it cook for sometime. Just check in between cos cabbage will be cooked very fast. See to that cabbage is not over cooked.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">4. Add cooked moong dhal.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">5. Finally add salt to taste.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">6. Garnish it with corainder leaves. Serve hot with rice or chapathi. </div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">I cooked cabbage separately in a pan adding water to it, and add dhal to it. Allow it to cook for sometime, until the kootu becomes thick and finally it can be tempered with mustard seeds, jeera...etc.</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><br />
</div></div>Anonymoushttp://www.blogger.com/profile/01101455551936662998noreply@blogger.com0tag:blogger.com,1999:blog-390383195044757422.post-75472651969989670992011-02-09T09:31:00.000-08:002011-02-09T10:06:07.598-08:00White Pumpkin Masiyal / Kootu<div dir="ltr" style="text-align: left;" trbidi="on"><b>Ingredients:</b><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvLFErLFd8Y7VcrXmaZGrf0eigArbmmArtUmUV4Pp_otuMHAyWU2MjTDfvsW1BJQTThOroKf2NQFZjFRrPKtewzEl9HljN1SebOywBRnD8E08ufJdJIZzcsiBEkfRuRF4SgUnKDU9UnDXs/s1600/100_9531.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvLFErLFd8Y7VcrXmaZGrf0eigArbmmArtUmUV4Pp_otuMHAyWU2MjTDfvsW1BJQTThOroKf2NQFZjFRrPKtewzEl9HljN1SebOywBRnD8E08ufJdJIZzcsiBEkfRuRF4SgUnKDU9UnDXs/s320/100_9531.JPG" width="320" /></a></div><br />
White Pumpkin - 1 cup chopped<br />
Toor Dhal - 1 cup boiled<br />
Mustard seeds - 1 tsp<br />
Jeera/ Cumin seeds - 1 tsp<br />
Urad dhal - 1 tsp<br />
Asafoetida - a pinch<br />
Salt to taste<br />
Dried red chillies - 2<br />
Green chillies - 1<br />
Oil - 1 tbsp<br />
Turmeric powder - 1 tsp<br />
Curry leaves - a strip<br />
Coriander leaves for garnishing<br />
<br />
<b>Method:</b><br />
1. In a pressure cooker, boil and cook the dhal well with a tsp of turmeric powder. Moong dhal can also be used. Keep it aside. Boil white pumpkin as well. (Pumpkin can be boiled with dhal also... but see to that both should not be mashed).<br />
2. In a pan, heat oil, add mustard seeds, jeera, asafoetida, curry leaves, red chillies or green chillies or both can be used.<br />
3. Add boiled white pumpkin to it. Mix well.<br />
4. Add cooked toor dhal or moong dhal.<br />
5. Finally add salt to taste.<br />
6. Garnish it with corainder leaves. Serve hot with rice or chapathi.</div>Anonymoushttp://www.blogger.com/profile/01101455551936662998noreply@blogger.com0tag:blogger.com,1999:blog-390383195044757422.post-65311971513890190752010-12-08T00:14:00.000-08:002010-12-08T00:14:25.325-08:00Anjarai Petti Kuzhambu<b></b><br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">I havent heard of this name before my marriage. This kuzhambu is all time favourite for my mother-in-law, I should say, and its been now for me too. I was wondering why this name came to this recipe???? Then she told me, all ingredients used in this kuzhambu, which are there in that Anjarai petti(Spices Box)... This Kuzhambu can be prepared within 10 minutes, if all the ground powders kept ready. U can make powders and keep it in fresh airtight containers. Speciality of this kuzhambu is, no need of tempering or tadka, u can simply make without it and no need of any vegetables also. If u want, u can add small onions, as per ur wish. This Kuzhambu tastes yummy on the second day...( keep it inside fridge, as we have used all dhals in it).</div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">This recipe, I learnt it from my Mother-in-laws's mother... I simply love it... Here is the recipe:</div><br />
<b><br />
</b><br />
<b>Ingredients</b>:<br />
<br />
Pepper - 1tsp<br />
Jeera - 1tsp<br />
Fenugreek - 1/2 tsp<br />
Mustard seeds - 1tsp<br />
Channa dhal - 1 tsp<br />
Toor Dhal - 1tsp<br />
Urad dhal - 1tsp<br />
Coriander Seeds - 1tsp<br />
Red Chillies - 5-8<br />
Asafoetida - a pinch<br />
Tamarind - 1 lemon sized<br />
Turmeric Powder - 1/2 tsp<br />
Curry leaves - 1 strip<br />
Oil - 1 Tbsp<br />
Salt to taste<br />
<br />
<b>Method</b>:<br />
1. Dry roast the mustard seeds and the fenugreek, and crush it in a crusher or in a mixer.<br />
2. Dry roast other ingredients, like toor dhal, urad dhal, coriander seeds, red chillies, channa dhal, pepper, jeera or cumin seeds, asafoetida(solid one- a small piece) or u can use powdered asafoetida also separately in another pan, one by one and grind it in a mixer and keep it separately.<br />
3. Now, squeeze out the tamarind and make tamarind water and keep it separately.<br />
4. In a kadai or a pan, heat oil, if u add gingely oil, taste will be great. Add mustard seeds, curry leaves, tamarind water, salt, turmeric powder. Let it boil for 3-5 minutes.<br />
5. Then add the ground powders, mix it well. Let it cook till the kuzhambu gets somewhat thick.<br />
6. Serve hot with rice.Anonymoushttp://www.blogger.com/profile/01101455551936662998noreply@blogger.com0tag:blogger.com,1999:blog-390383195044757422.post-56179443124101816772010-11-08T09:02:00.000-08:002010-11-08T10:07:05.083-08:00Bitter Gourd RaitaIngredients:<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTEG6ajLo28xcbtgHei5zh7nObryDNEBOq90nPHiP28IkAcRiE7FEF3nE9P2ByQt6DzNIo4RTShpqdha7E4C9l7FfIE9B-gItlhnc5KlNu7nw0qEZ2AEgvJq-_BdfrSxJoI8tAzaypxxs8/s1600/100_9309.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTEG6ajLo28xcbtgHei5zh7nObryDNEBOq90nPHiP28IkAcRiE7FEF3nE9P2ByQt6DzNIo4RTShpqdha7E4C9l7FfIE9B-gItlhnc5KlNu7nw0qEZ2AEgvJq-_BdfrSxJoI8tAzaypxxs8/s320/100_9309.JPG" width="320" /></a><br />
Yoghurt - 1 cup<br />
Dried Bottle Gourd - 1 cup<br />
Salt to taste<br />
Asafoetida - a pinch<br />
Coriander powder - 1 tsp<br />
Turmeric powder - 1/4 tsp.<br />
Oil for frying<br />
<br />
Method:<br />
1. Mix yoghurt, turmeric powder, salt, coriander powder and asafoetida into a bowl and keep aside.<br />
2. Fry the dried bottle gourd in oil, till it becomes crisp like how we fry papads.<br />
3. Mix fried bottle gourd chips into that yoghurt mix, let it soak for sometime till becomes soft.<br />
Finally I garnished with coriander leaves.<br />
<br />
Yummy raita is ready. I learnt this recipe from my friend here. It tastes great with no bitter taste. It is very good for health, especially for Diabetic people.Anonymoushttp://www.blogger.com/profile/01101455551936662998noreply@blogger.com0tag:blogger.com,1999:blog-390383195044757422.post-59980867555781934622010-09-22T02:16:00.000-07:002010-11-08T10:08:17.106-08:00Protein Salad<span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;">Generally, Salads are very easy to make, very low in calories, rich in Proteins, easily digestable, used to reduce our body weights.... Now, winter is approaching, here we get a lot of fresh green vegetables and fresh fruits, that too protein salads are really helping me daily, keeping me very light and energetic...</span></span><br />
<div><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><br />
</span></span></div><div><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;">I saw this Protein salad in one of the TV channels, I liked it. So, I jus tried at home... And now, regularly making and having it.</span></span></div><div><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><br />
</span></span></div><div><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;">Ingredients:</span></span></div><div><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><br />
</span></span></div><div><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;">Kabuli Channa</span></span></div><div><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;">Black Channa </span></span>Moong Sprouts</div><div>Kidney beans or Rajma</div><div>Sweet corn</div><div>Skimmed Curd</div><div>Salt to taste</div><div>Freshly Crushed Pepper - as required.</div><div><br />
</div><div>Measurements: All in equal measures. I had 1 tbsp of each.</div><div><br />
</div><div>Method:</div><div><br />
</div><div>1. Soak all the Kabuli channa, Black channa, Kidney beans separately overnight.</div><div>2. Wash the moong and sack the moong in a muslin cloth and keep it in airtight container. So that it will be sprouted long the next morning.</div><div>3. Boil all the channas, kidney beans, in a pressure cooker. Boil the sweet corn separately.</div><div>4. Strain the water, mix all the boiled channas, kidney beans, sweet corn in a salad bowl.</div><div>5. Add skimmed curd, salt and crushed pepper. Mix well and serve.</div><div><br />
</div><div>You can have some moderation as well. I jus saw this recipe in Tv and shared here. I add grated carrot, grated cucmber, lettuce leaves, chopped onions, boiled and chopped potatoes, roasted peanuts and fresh lime juice to it and have. This gives extra nutrients and healthy too. This is a perfect protein salad and tummy filling recipe.</div><div><br />
</div>Anonymoushttp://www.blogger.com/profile/01101455551936662998noreply@blogger.com0tag:blogger.com,1999:blog-390383195044757422.post-78389810203196374622010-09-22T01:40:00.000-07:002010-09-22T01:41:37.075-07:00Poha / Seasoned Rice FlakesIngredients:<br />
<br />
Poha - 2 cups<br />
Onions - 2 nos.<br />
Roasted Peanuts - 1 cup<br />
Jeera / Cumin seeds - 1 tsp<br />
Boiled Potato - 1<br />
Salt to taste<br />
Turmeric Powder - 1 tsp<br />
Lime juice - 2 or 3 tsp<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQD5IDoFvIdeG_TLuy1ITKDkA7CAtio6dLVWqosgs0EZZZHynjqTnHGyZA3BBpooj1CaJBPt56eQb2WEOeHwXv8LZFdEp8WTNMyPs1yqNU659SyDDlw6uqVht_zf_qQkIPoNb4wnVTnnUB/s1600/100_8586.JPG" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQD5IDoFvIdeG_TLuy1ITKDkA7CAtio6dLVWqosgs0EZZZHynjqTnHGyZA3BBpooj1CaJBPt56eQb2WEOeHwXv8LZFdEp8WTNMyPs1yqNU659SyDDlw6uqVht_zf_qQkIPoNb4wnVTnnUB/s320/100_8586.JPG" width="320" /></a>Coriander Leaves to garnish<br />
Curry Leaves - few<br />
<br />
Method:<br />
<br />
1. Wash the poha under running water for 2 mins and keep it in a strainer to strain the water.<br />
2. Finely chop the onions, chop green chillies and cut the potatoes into a small pieces, and keep aside.<br />
3. Heat oil in a pan, add jeera. After it splutters, add chopped green chillies, curry leaves, roasted peanuts, chopped onions, saute it for a minute.<br />
4. Add boiled, peeled, and chopped potatoes, then add salt, turmeric powder, mix well. Cook for a while.<br />
5. Add strained poha, which will be very soft like a boiled rice. Saute it for a minute and switch off the flame.<br />
6. Adjust salt if you want. Sprinkle Lime juice finally and mix well.<br />
7. Garnish it with Corainder leaves. (If you want, you can garnish with Sev also).<br />
8. Crunchy and soft poha is ready to serve.Anonymoushttp://www.blogger.com/profile/01101455551936662998noreply@blogger.com0tag:blogger.com,1999:blog-390383195044757422.post-67317572865246599542010-09-18T05:03:00.000-07:002010-09-18T05:03:18.640-07:00Mambazha Pulisery<b>Ingredients:</b><br />
<br />
Ripe Mango - 1 cup<br />
Grated Coconut - 1 cup<br />
Turmeric Powder - 1/2 tsp<br />
Ginger - 1/2 piece<br />
Jeera or cumin seeds - 1 tsp<br />
Mustard seeds - 1 tsp<br />
Fenugreek seeds - 1/4 tsp<br />
Green chillies - 2<br />
Yoghurt or curd - 1 cup<br />
Chilli powder - 1 tsp<br />
Oil<br />
Curry leaves - 1 or 2 strips<br />
Salt to taste<br />
<br />
<b>Method:</b><br />
<br />
1. Grind grated coconut, fenugreek seeds, cumin seeds, ginger into a fine paste.<br />
2. Heat oil in a pan, add mustard seeds.<br />
3. When the mustard seeds splutters, add cumin seed or jeera, add chopped green chillies, and saute.<br />
4. Add a little amount of water, add turmeric powder, chilli powder and boil till the raw smell disappears..<br />
5. Add cut mangoes and cook again.<br />
6. Add the ground paste, salt to taste and bring to boil.<br />
7. Add curds and mix well.<br />
8. Garnish it with curry leaves, mix well and serve.Anonymoushttp://www.blogger.com/profile/01101455551936662998noreply@blogger.com0tag:blogger.com,1999:blog-390383195044757422.post-23955416287397710252010-09-07T21:25:00.000-07:002011-02-09T10:06:07.599-08:00Sorakkai (Bottle Gaurd) Masiyal/Kootu Recipe<b>Ingredients:</b><br />
<br />
Bottle Gaurd - 1<br />
Moong Dhal - 1 cup<br />
<br />
<b>For tempering</b>:<br />
<br />
Oil - 1 tbsp<br />
Jeera / Cumin seeds - 1 tsp<br />
Mustard seeds - 1 tsp<br />
Green chillies - 1<br />
Curry leaves<br />
Coriander leaves<br />
Turmeric Powder - 1 tsp<br />
Salt to taste<br />
<br />
<b>Method:</b><br />
<br />
1. Boil the Chopped Bottle gaurd and moong dhal together in a pressure cooker and keep it aside.<br />
2. In a pan, add oil, mustard seeds, jeera, curry leaves, green chillies. Let mustard seeds splutter and then add the remaining.<br />
3. Now add the boiled bottle gaurd with dhal. Mix well, add salt to taste.<br />
4. Garnish it with coriander leaves and serve hot with rice, chapathi.Anonymoushttp://www.blogger.com/profile/01101455551936662998noreply@blogger.com0tag:blogger.com,1999:blog-390383195044757422.post-79083016646426695322010-08-08T00:29:00.000-07:002010-08-08T00:30:07.977-07:00Milagu Rasam - Method 2<div><b>Ingredients:</b> </div><div><br />
</div><div>Tamarind – 1 small lemon size</div><div>Salt – 2 tsps</div><div>Asafoetida – ¼ tsp</div><div>Curry leaves – a few</div><div><br />
</div><div><b>For the Powder:</b></div><div>Coarsely grind the following into a powder. No roasting is required.</div><div>Pepper – 1 tbsp</div><div>Cumin seeds – 1 tbsp</div><div>Coriander seeds – 1 tbsp</div><div>Bengal gram dal – 1 tbsp</div><div><br />
</div><div><b>For the Seasoning:</b></div><div>Ghee – 1 tsp</div><div>Mustard seeds – ¼ tsp</div><div><br />
</div><div><br />
</div><div><b>Method:</b></div><div>1. Soak tamarind in warm water and extract the juice.</div><div>2. Add salt, asafoetida and curry leaves.</div><div>3. Boil until the raw smell disappears.</div><div>4. Grind the four ingredients into a slightly coarse powder.</div><div>5. Add the powder and add water immediately to make one litre of rasam.</div><div>6. Let the rasam be on low flame.</div><div>7. Cover it with a lid to preserve flavour.</div><div>8. Keep watch by sliding the lid now and then.</div><div>9. Switch off flame when the rasam is just about to boil.</div><div>10.Heat ghee and add mustard seeds, and add the seasoning when the mustard splutters.</div><div><br />
</div>Anonymoushttp://www.blogger.com/profile/01101455551936662998noreply@blogger.com0tag:blogger.com,1999:blog-390383195044757422.post-74680314808327308242010-08-08T00:25:00.000-07:002010-08-08T00:31:00.772-07:00Vazhakai Chukka<b>Ingredients:</b><br />
<br />
Plantain - 2<br />
Turmeric Powder - 1/2 tsp<br />
Chilli powder - 1 tsp<br />
Garam Masala Powder - 1 tsp<br />
Coriander Powder - 1 Tbsp<br />
Maida flour / All purpose flour - 2 Tbsp<br />
Ginger paste - 1 Tbsp<br />
Garlic paste - 1 Tbsp<br />
Fresh cream - 4 tbsp<br />
Lime juice - 5 drops<br />
Oil<br />
Salt to taste<br />
<br />
<b>Method:</b><br />
1. Peel off the Plantain skin, and slice the plantain in 1 inch gap. i.e., the slices should be thick.<br />
2. Soak it in water for sometime, in the mean time, can prepare the marination, so that all the masala goes into the plantain.<br />
3. For Preparing the marination, take a bowl, mix turmeric powder, salt, chilli powder, garam masala powder,<br />
coriander powder, add all purpose flour for binding.<br />
4. Add ginger paste and garlic paste to it. Mix well. Pour 4-5 drops of lime juice, add 50ml of fresh cream. If the paste is too thick, can sprinkle some water to it.<br />
5. Add all the sliced plantain to this paste for marinating.<br />
6. Soak the plantain in that masala for sometime.<br />
7. Heat or apply oil on the grill, if grill is not available, can use flat tava also.<br />
8. Place the marinated plantain on the grill.<br />
9. Let it cook on both sides, for every 2 mins, check whether the plantains are cooked. Turn it over the other side, if it is cooked on one side.<br />
10. Apply oil for the other side to get cooked. Let it cook for another 2-3 mins.<br />
11. When it is cooked, can serve hot with tomato ketchup or chilli sauce.Anonymoushttp://www.blogger.com/profile/01101455551936662998noreply@blogger.com0tag:blogger.com,1999:blog-390383195044757422.post-50865563201573050972010-08-08T00:20:00.000-07:002010-08-08T00:20:26.634-07:00Sambar PowderIts a very easy and quick recipe which u can make it. There is a secret code, which can be easily remembered... Lets see the ingredients and their ratios...<br />
<br />
Ingredients:<br />
<br />
Dhaniya/Coriander Seeds - 3 Tbsp<br />
Milagai/ Dried Red chillies - 1 Tbsp (will come around 5-8 nos.)<br />
Kadalai paruppu/Channa dhal - 3 Tbsp<br />
<br />
Grated Coconut - 1 tbsp<br />
Curry leaves - 1 strip<br />
<br />
Asafoetida powder/ Asafoetida (solid form) - 1/4 tsp.<br />
Turmeric Powder - 1/4 tbsp<br />
<br />
*Note: To remember the ingredients and their ratios very easily, the code is DMK-313 resply.<br />
<br />
Method:<br />
<br />
1. Heat a tsp of oil and roast the ingredients one by one.<br />
2. After it gets cool, grind the mixture into a powder.<br />
<br />
Sambar powder is ready. This measurement u can have it for 1 week. Keep and store it in airtight, so that the aroma doesnt goes out...Anonymoushttp://www.blogger.com/profile/01101455551936662998noreply@blogger.com0tag:blogger.com,1999:blog-390383195044757422.post-59453125891437563552010-03-28T00:27:00.001-07:002010-03-28T00:27:43.396-07:00Vadagam Recipe<span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><br />
</span></span><br />
Ingredients:<br />
<br />
Onion - 1<br />
Mustard seeds - 1 Tbsp<br />
Urad dhal - 1 tbsp<br />
Garlic - 6 pods<br />
Jeera - 1 Tbsp<br />
Gingely oil<br />
<br />
Method:<br />
Fry all the ingredients one by one in little amount of gingely oil and keep under the hot sun for 2 or 3 days, then store it in bottles or air tight containers.<br />
U can use this for all the recipes like sambar, rasam, kootu... etc. This recipe is used... instead of putting mustard seeds, urad dhal... one by one., we can use this for tempering.Anonymoushttp://www.blogger.com/profile/01101455551936662998noreply@blogger.com0tag:blogger.com,1999:blog-390383195044757422.post-89259813848489823252010-03-28T00:27:00.000-07:002010-03-28T00:27:12.619-07:00Pachai Payaru Kanji / Green Moong Dhal KanjiIngredients:<br />
<br />
Green Moong Dhal - Dry roasted and Powdered - 4-5 tbsp<br />
Urad dhal - Dry roasted and powdered - 2 tbsp<br />
<br />
For Tempering:<br />
<br />
Curry leaves<br />
Finely chopped Ginger - 1 tbsp<br />
Oil<br />
Turmeric Powder - 1/4 tsp<br />
Salt to taste<br />
Jeera / Cumin seeds - 1 tsp<br />
Garlic - 4-5 pods<br />
<br />
Method:<br />
1. Heat oil in a saucepan, crackle jeera, add garlic, fry garlic until turns golden brown colour.<br />
2. Add curry leaves, chopped ginger, saute it for few mins.<br />
3. Add powdered urad dhal and stir for few seconds.<br />
4. Add powdered green moong dhal for few mins, until the raw smell goes off.<br />
5. Add turmerric powder, salt.<br />
6. Pour water, mix well, so that lumps are not formed. Let it boil for 5 minutes to thick consistency.<br />
7. Kanji is ready to serve.Anonymoushttp://www.blogger.com/profile/01101455551936662998noreply@blogger.com0tag:blogger.com,1999:blog-390383195044757422.post-90779146325143849122010-03-28T00:26:00.000-07:002010-03-28T00:26:27.671-07:00Potato Cheese Balls<span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><br />
</span></span><br />
<b>Ingredients:</b><br />
Boiled Potatoes - 1 big<br />
Cheddar or mozzarella cheese - 1Tbsp<br />
Salt to taste<br />
Crushed pepper - 1tsp<br />
Bread crumbs<br />
Oil for frying<br />
<br />
<b>Method:</b><br />
1. Boil and mash the potatoes, add cheddar or mozzarella cheese, salt, maida flour, crushed pepper .<br />
2. Make balls, coat it with bread crumbs and deep fry it.<br />
3. Serve with tomato sauce.Anonymoushttp://www.blogger.com/profile/01101455551936662998noreply@blogger.com0tag:blogger.com,1999:blog-390383195044757422.post-77843346296039989532010-01-15T06:16:00.000-08:002010-01-15T06:16:16.742-08:00Milagu Kozhambu<strong>Ingredients:</strong><br />
<br />
Whole Black Pepper - 2 tbsp<br />
Urad dhal - 1 1/2 tbsp<br />
Dried Red Chilli - 3-4<br />
Curry leaves - 3-4 strips<br />
Asafoetida - 1tsp<br />
Tamarind - 2 lemon sized<br />
Ghee - 1 tsp<br />
Salt to taste<br />
Turmeric Powder - 1 tsp<br />
Gingely / Sesame Oil - 2 tbsp<br />
<br />
<strong>Method:</strong><br />
<br />
1. Fry Black pepper, urad dhal, red chilli, curry leaves, asafoetida one by one in 1tsp of ghee.<br />
2. Squeeze the tamarind and make tamarind water out of it.<br />
3. In a pan, heat oil, cracle mustard seeds, curry leaves, add tamarind water, turmeric powder, sal to taste. Let it boil for sometime.<br />
4. Add the ground masala powder to that.<br />
5. Let it boil for few mins till the bubbles comes. Add a little amount of jaggery to enrich the taste.<br />
6. Finally add 1 or 2 tbsp of oil to it, so that you can have that kozhambu for more than a week.Anonymoushttp://www.blogger.com/profile/01101455551936662998noreply@blogger.com0tag:blogger.com,1999:blog-390383195044757422.post-14923952221106665252009-12-20T08:47:00.000-08:002009-12-20T08:48:12.729-08:00Carrot Halwa / Gajar ka halwa<strong>Ingredients:</strong><br />
<br />
Grated carrot - 2 cups<br />
Milk - 1 cup<br />
Sugar - 2 cups<br />
Cardamom powder - 1/2 tsp<br />
Unsalted butter/ghee - 4 tbsp<br />
Cashews and raisins for garnishing<br />
<br />
<strong>Method:</strong><br />
<br />
1. Fry the cashews and raisins in a little ghee and keep it aside.<br />
2. Boil the milk until it gets reduced to half. Keep the flame in medium heat for 10 mins. Stir it occasionally so that it does not stick to the pan.<br />
3. Melt the butter in a pan, and stir fry the grated carrot on medium heat for 5 mins so that the carrots leave the raw smell and slightly change the colour. See to that the carrots do not get burnt.<br />
4. Add the boiled milk and cook for about 10 mins until the milk gets completely absorbed by the carrots.<br />
5. Add sugar and stir well. Cook for few mins and add the cardamom powder and cook till the ghee starts oozing out from the halwa.<br />
6. Garnish with the fried cashews and raisins.Anonymoushttp://www.blogger.com/profile/01101455551936662998noreply@blogger.com0tag:blogger.com,1999:blog-390383195044757422.post-45583786682421029922009-12-20T08:46:00.000-08:002009-12-20T08:47:37.272-08:00Bisi Bela Bhath<strong>Ingredients:</strong><br />
<br />
Rice - 1 cup<br />
Toor Dhal - 1/2 cup<br />
Chana Dhal - 1 tbsp<br />
Fenugreek - 1/4 tsp<br />
Coriander Seeds - 1 tbsp<br />
Cloves - 2<br />
Cinnamon - 1 small stick<br />
Dried red chillies - 5<br />
Asafoetida - a pinch<br />
Grated coconut - 1 tbsp<br />
Mustard seeds - 1 tsp<br />
Mixed vegetables ( Potatoes, Carrots, Beans, Cauliflower, Capsicum, drumsticks... etc) - can add any kind of vegetables as your wish. Otherwise we can have only small onions.<br />
Salt to taste<br />
Tamarind - lemon sized<br />
Turmeric powder - 1/4 tsp<br />
Cashews and Raisins for garnishing<br />
<br />
<strong>Method:</strong><br />
<br />
1.<strong> For making bisi bele bhath masala</strong>: In a pan, heat 1 tsp of oil, roast Chana dhal, Coriander seeds, Cloves, Cinnamon, Fenugreek, Dried red chilli, asafoetida. Grind it to a fine powder with grated coconut.<br />
2. Cook rice and toor dhal in a pressure cooker.<br />
3. Half boil all the vegtables and keep aside.<br />
4. In another pan, heat oil, mustard seeds, urad dhal, asafoetida, tamarind water, salt, turmeric powder, bisi bele bhat masala powder, which we have made. Let it boil for sometime till the raw smell goes.<br />
5. Add half boiled vegetables, cook for few mins, till the vegetables are cooked well. Make sure that the vegetables are not over cooked, cos it will get mashed up.<br />
6. Add cooked rice, and pour some 2-3 tbsp of ghee.<br />
7. Add fried cashews and raisins to the rice and mix well.<br />
<br />
*Note: If the rice is mashed well, taste will be great.Anonymoushttp://www.blogger.com/profile/01101455551936662998noreply@blogger.com0tag:blogger.com,1999:blog-390383195044757422.post-7723914631653376192009-12-10T07:46:00.000-08:002009-12-10T07:46:05.512-08:00Palappam RecipeThis Recipe I learnt from my neighbour here. She is a keralite and make lovely palappam... I tried at my home.. It really came out well.<br />
<br />
<strong>Ingredients:</strong><br />
<br />
White Rice - 1 cup<br />
Yeast - 1 tsp<br />
Sugar - 2 tsp<br />
Cooked Rice - 1 tbsp<br />
Coconut Milk - 1 cup<br />
Salt - 1 tsp<br />
<br />
<strong>Method:</strong><br />
<br />
1. Soak the white rice for 4-6 hours and grind it to a batter like dosa batter.<br />
2. Pour water to the yeast and mix well.<br />
3. Add the yeast liquid to the batter.<br />
4. Add sugar also. Mix well. Keep the batter aside overnight. Let it ferment well.<br />
5. Add coconut milk and salt before preparing Palappam to make the batter consistency less thinner than the dosa batter.<br />
6. Now the batter is ready to make palappams.<br />
7. In a appam wok, pour the batter, and roll out so the batter makes a bowl like shape.<br />
8. Cover it with a lid for few mins.<br />
9. Serve hot with kadalai curry(chick peas curry) or with some kurma.Anonymoushttp://www.blogger.com/profile/01101455551936662998noreply@blogger.com0tag:blogger.com,1999:blog-390383195044757422.post-68980418236980813642009-11-25T21:54:00.000-08:002009-11-28T04:40:35.754-08:00Dhal Fry<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhii238Taw6x8zklMoe6ax91RMXm3FZKKNQYx4VQpyPRqecR-hQOIalguaLmLZHpwCDxZZUXskCp78_kYOShjxnaGK9sZoq1gbJwPslTosADBulJCy4kD8MnD4bTfv110ysQZLw-eD_V0RM/s1600/100_4398.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhii238Taw6x8zklMoe6ax91RMXm3FZKKNQYx4VQpyPRqecR-hQOIalguaLmLZHpwCDxZZUXskCp78_kYOShjxnaGK9sZoq1gbJwPslTosADBulJCy4kD8MnD4bTfv110ysQZLw-eD_V0RM/s320/100_4398.JPG" yr="true" /></a><br />
</div><strong>Ingredients:</strong><br />
<br />
Moong Dhal/Toor Dhal - 3/4 cup<br />
Onions - 2<br />
Tomato - 1<br />
Green chilli - 2<br />
Curry Leaves - a strip<br />
Mustard Seeds - 1 tsp<br />
Urad dhal - 1 tsp<br />
Jeera or Cumin Seeds - 1 tsp<br />
Asafoetida - a pinch<br />
Garlic - 1 pod<br />
Salt to taste<br />
Chilli powder - 1 tsp<br />
Oil - 2 tbsp<br />
<br />
<strong>Method:</strong><br />
<br />
1. Pressure cook the dhal and keep it aside.<br />
2. In a pan, heat oil, add mustard seeds, urad dhal, jeera, asafoetida, chopped green chillies, curry leaves, chopped garlic, onions chopped in lengths. Saute it for a minute.<br />
3. Add a pinch of salt for onions to get cooked easily and fast.<br />
4. Add tomatoes, let it cook for a while, till the tomatoes get cooked.<br />
5. Add the boiled dhal, and add salt to the dhal, add chilli powder. Simmer the stove for few mins.<br />
6. Garnish it with Coriander leaves and serve hot with Rice or chapathi.Anonymoushttp://www.blogger.com/profile/01101455551936662998noreply@blogger.com0tag:blogger.com,1999:blog-390383195044757422.post-63416667546383604402009-11-25T03:53:00.000-08:002009-11-25T07:17:57.060-08:00Cheru Payaru (Whole Green Gram) Dry Curry / Sundal<strong>Ingredients:</strong><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8rJorRa7LKUEtyGaSUAPsBjh6N1VlrQOHlUAv9xT6WeQsPrApwKAXZ_jOHrFB6b3LUtMbLr4jnWGKcb_1ciIoVtdA45Nb8njZxk3siyVT4GioB7OaFRdZxowsAFiQP_W0RzlSQaBJlr7S/s1600/100_4404.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8rJorRa7LKUEtyGaSUAPsBjh6N1VlrQOHlUAv9xT6WeQsPrApwKAXZ_jOHrFB6b3LUtMbLr4jnWGKcb_1ciIoVtdA45Nb8njZxk3siyVT4GioB7OaFRdZxowsAFiQP_W0RzlSQaBJlr7S/s320/100_4404.JPG" yr="true" /></a><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Whole Green Gram - 1 cup<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Onions - 1<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Salt to taste<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Grated Coconut - 2 tbsp<br />
</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Green Chillies - 2<br />
</div>Curry Leaves - 1 strip<br />
Mustard Seeds - 1 tsp<br />
Urad dhal - 1 tsp<br />
Asafoetida - a pinch<br />
Oil - 1 tbsp<br />
<br />
<strong>Method:</strong><br />
<br />
1. Soak the whole green gram in water for 1/2 an hour.<br />
2. Boil it in a sauce pan till it is cooked. See to that it is not over cooked.<br />
3. Drain it and keep aside.<br />
4. In a pan, heat oil, add mustard seeds, urad dhal, asafoetida, green chillies, curry leaves, and mix well.<br />
5. Add chopped onions and salt to it. Let it cook for few mins.<br />
6. Add boiled green gram and grated coconut, mix well.<br />
7. Serve hot with rice or puttu or it can be taken as it is like sundal.Anonymoushttp://www.blogger.com/profile/01101455551936662998noreply@blogger.com0tag:blogger.com,1999:blog-390383195044757422.post-23570972699397310112009-11-21T20:33:00.000-08:002009-11-24T23:46:12.526-08:00Vangaya Poornam (Stuffed Eggplant Curry)<strong>Ingredients:</strong><br />
<br />
Eggplant/Brinjal/Aubergine - 1/2 Kg<br />
Finely chopped Onions - 2 cup<br />
Tamarind - lemon sized<br />
Salt to taste<br />
Turmeric powder - 1 tsp<br />
Chilli powder - 2 tsp<br />
Ginger - small piece<br />
<br />
<strong>For tempering:</strong><br />
<br />
Oil - 1/4 cup<br />
Mustard Seeds - 1 tsp<br />
Jeera or Cumin Seeds - 2 tsp<br />
Coriander powder - 2 tsp<br />
<br />
<strong>For Stuffing - Masala Paste:</strong><br />
<br />
KusKus - 2 tbsp<br />
Grated Coconut - 1/4 cup<br />
Coriander seeds - 2 tbsp<br />
Sesame seeds - 2 tbsp<br />
Dried Red chillies - 4<br />
<br />
<strong>For Garnishing:</strong><br />
<br />
Roasted Peanuts<br />
<br />
<strong>Method:</strong><br />
<br />
1. In a pan, heat 1 tbsp of oil, fry Coriander seeds, grated coconut(till the oil comes out), sesame seeds, kuskus, dried red chillies one by one.<br />
2. Grind the fried ingredients into a fine powder, then sprinkle little water, and grind again into a fine thick paste.<br />
3. Remove the stalk and make 2 slits in the shape of a cross mark, stopping just about halfway through. Don't carry on right till the end, else it will fall apart. <br />
4. Add salt, chilli powder, turmeric powder, coriander powder to the masala paste. mix well.<br />
5. With your fingers, gently fill each eggplant with the prepared masala paste taking care not to separate the four portions too much.<br />
6. In a pan, heat oil, add mustard seeds, cumin seeds, chopped onions, fry till the onions gets golden brown in colour, add stuffed brinjal and the remaining masalas to it.<br />
7. Fry the brinjals for few mins. Keep the flame in medium.<br />
8. Add tamarind water to the brinjal and add salt to it. <br />
9. Cover the lid for few mins, let the brinjal cook for sometime.<br />
10. Garnish it with roasted peanuts and curry leaves.<br />
11. Serve hot. Can serve with rice, chapathi... etc.<br />
<br />
<br />
*Note: Without adding tamarind water, can serve it like a curry also.Anonymoushttp://www.blogger.com/profile/01101455551936662998noreply@blogger.com0tag:blogger.com,1999:blog-390383195044757422.post-5199878715418278362009-11-15T11:20:00.000-08:002009-11-21T20:21:01.997-08:00Vada Pav<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBpDX4tLnXQ9N0K4tXyVzhynSCOJRnVLAkrlbsxJQ6juQCfmX6t0Oo7Ub0olyFsildj6QtL2cngxO_zhQuOEUcd3jAlUdpXPfRytO1acCk2mE3mDqmK9784IJvO-0Mi4fjdPFETeqx8BUy/s1600/100_4319.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBpDX4tLnXQ9N0K4tXyVzhynSCOJRnVLAkrlbsxJQ6juQCfmX6t0Oo7Ub0olyFsildj6QtL2cngxO_zhQuOEUcd3jAlUdpXPfRytO1acCk2mE3mDqmK9784IJvO-0Mi4fjdPFETeqx8BUy/s320/100_4319.JPG" yr="true" /></a><br />
</div><br />
This is a very popular street food of Maharashtra.<br />
<br />
<strong>Ingredients:</strong><br />
<br />
Potatoes boiled and peeled - 1 large<br />
Oil - For Frying <br />
Oil - 1 tbsp<br />
Asafoetida - a pinch<br />
Turmeric powder - 1/4 tsp<br />
Green chilli-garlic paste - 1 tbsp<br />
Coconut podi - 1 tbsp<br />
Salt to taste <br />
Fresh coriander leaves, chopped - 1/4 cup <br />
Lemon juice - 1 tbsp<br />
Loaves of Bread (Pav Buns) - 8 small <br />
<br />
<strong>For Batter:</strong><br />
<br />
Gram flour (besan) - 1 1/4 cups <br />
Salt to taste <br />
Red chilli powder - 1/2 teaspoon <br />
Turmeric powder - 1/4 teaspoon <br />
Soda bicarbonate - a small pinch<br />
<br />
<strong>Method:</strong><br />
<br />
1. To make the batter place the gram flour in a bowl. <br />
2. Add salt, red chilli powder, turmeric powder, soda bicarbonate and mix. <br />
3. Add sufficient water and whip to a smooth and thick batter. <br />
4. Set aside for at least 15 minutes. <br />
5. Place the boiled potatoes in a bowl and mash them with your hands. <br />
6. Heat one tablespoon oil in a pan. <br />
7. Add asafoetida, turmeric powder, green chilli-garlic paste and mix. <br />
8. Add potatoes and salt and mix. Set aside to cool. <br />
9. Add coriander leaves, lemon juice and mix mashing the potatoes some more. <br />
10. Divide the mixture into eight equal portions and shape them into balls. Heat sufficient oil in a pan. <br />
11. Dip the potato balls in the gram flour batter and deep fry till golden and crisp on the outside. <br />
12. Drain on absorbent paper. Slit each pav, spread some dry garlic chutney, Coconut podi, place a vada and press lightly. <br />
13. Serve immediatelyAnonymoushttp://www.blogger.com/profile/01101455551936662998noreply@blogger.com0tag:blogger.com,1999:blog-390383195044757422.post-7863479577074308172009-11-14T22:24:00.001-08:002009-11-21T20:32:04.298-08:00Peerkangai Thuvaiyal / Ridge Gourd Chutney<strong>Ingredients:</strong><br />
<br />
Ridge Gourd / Peerkangai - 1<br />
Urad Dal - 3 tbsp<br />
Dried Long Red Chili - 3<br />
Grated Coconut - 1/2 cup<br />
Asafoetida<br />
Salt<br />
Tamarind - marble size<br />
Mustard Seeds - 1/2 tsp<br />
Urad dal - 1 tsp<br />
Oil - 1 Tsp<br />
<br />
<strong>Method:</strong><br />
<br />
1. Scrape off just the ridges of the Ridge Gourd. <br />
2. Peel off the skin of the Ridge Gourd.<br />
3. Dry roast the urad dal, red chillies separately.<br />
4. Add Asafoetida to it, add salt.<br />
5. Fry the peeled skin of the Ridge Gourd.<br />
6. Fry the grated coconut.<br />
7. Grind the fried ingredients, add tamarind. Add little water and make it to a thick paste.<br />
8. Transfer the chutney into a serving bowl.<br />
9. In a pan, add oil, add mustard seeds, urad dal. After it gets crackled.<br />
10. Add this to the chutney.<br />
11. Thuvaiyal is ready to serve.Anonymoushttp://www.blogger.com/profile/01101455551936662998noreply@blogger.com0tag:blogger.com,1999:blog-390383195044757422.post-17977554399994397252009-11-13T03:01:00.000-08:002009-11-13T03:01:02.023-08:00Lady's Finger Curry This recipe is a very simple and normal curry recipe which we cook regularly. But I just want to share the experience with u all. Generally, Lady's Finger has an another name called "Okra". This vegetable is very good for Diabetic. <br />
Since when I was pregnant, I had Gestational Diabetic. Doctor suggested me to have this vegetable. My Sugar level was above normal. But after having this, the level came down and it became normal. And I want to give some Tips also. <br />
If you wash and soak the okra in the night time and take out the vegetable, then have that water in the morning in empty stomach after brushing your teeth. The water will be somewhat viscous. Your diabetic level will decrease soon and moreover, it is good for health, and it will reduce the body weight.<br />
<br />
<strong>Ingredients:</strong><br />
<br />
Okra or Lady's Finger - 1 Kg.<br />
Oil - 1 tbsp<br />
Mustard Seeds - 1 tsp<br />
Urad dhal - 1 tsp<br />
Asafoetida - a pinch<br />
Salt to taste<br />
Chilli Powder - 1 tsp<br />
Turmeric Powder - 1/2 tsp<br />
<br />
<strong>Method:</strong><br />
<br />
1. Wash the vegetable, and wipe it off with clean towel. Then cut into pieces.<br />
(To avoid viscous thing comes out from the vegetable when cooking, when it is wiped off, that sticky part will not come).<br />
2. In a pan, Heat oil, add mustard seeds, urad dhal, asafoetida, and chopped vegetables.<br />
3. Keep the flame in low, and cover the lid. Let it get cooked well. In between, you can stir it well.<br />
4. Add turmeric powder, chilli powder and salt. Mix well.<br />
5. Lady's finger or Okra Curry is ready to serve.<br />
<br />
<br />
*Note: Still that viscous part is coming out from the curry, add 1 Tbsp of Yoghurt to the curry and mix it well. The curry will be separately seen. It will not be sticky.Anonymoushttp://www.blogger.com/profile/01101455551936662998noreply@blogger.com0