tag:blogger.com,1999:blog-73289835621088246442024-03-05T00:20:55.472-08:00Mahi's KitchenMahihttp://www.blogger.com/profile/07565609566061451555noreply@blogger.comBlogger413125tag:blogger.com,1999:blog-7328983562108824644.post-90283873639811011232019-04-30T22:08:00.001-07:002019-04-30T22:08:56.753-07:00Chilly Cheese Toast<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuN2o32WmxQTuPhIXRoI7oAhYc_-y6zdVRooUN8g7GAYsEpPd3r3Ki_vK3_M1iJ-ipYO26OWj8oYhDcq31BhZ_3UsgNO22-OaOgmZIfTxUR-JiYxR7P4gGvjLPGPD9QW_gpKqXPeMqdUSl/s1600/toast1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuN2o32WmxQTuPhIXRoI7oAhYc_-y6zdVRooUN8g7GAYsEpPd3r3Ki_vK3_M1iJ-ipYO26OWj8oYhDcq31BhZ_3UsgNO22-OaOgmZIfTxUR-JiYxR7P4gGvjLPGPD9QW_gpKqXPeMqdUSl/s320/toast1.jpg" width="240" /></a></div>
<b> Ingredients</b><br />
Wheat Bread Slices -4<br />
Cheese Slices /Grated Cheese -2 slices /1/4cup<br />
Chopped Green chilly - 1tablespoon<br />
Chilly flakes -1teaspoon<br />
Butter- as needed.<br />
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<b>Method</b><br />
Spread the butter on one side of the Bread. Sprinkle the green chillies. Place a cheese slice on top.<br />
Sprinkle some red chilly flakes on top of the cheese, apply some butter on one side of the next bread slice and cover the cheese.<br />
Heat a taw/griddle on low flame. Once its hot, add some butter/ghee on the taw and place the prepared sandwich and close the taw with lid.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgchGdnlpD9Ll5ngQOizFBA__YFO2oJZ-L3JXRVdHUYxe1rleBCIxHtsQk40c4Xy5283hucsW7wwOV2l_wPXBiS6XbhxEhVVt-NNJOZr4iZoJYma5arfVRiBDIGxybTpOzSYig-Do7hXukW/s1600/toast2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="720" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgchGdnlpD9Ll5ngQOizFBA__YFO2oJZ-L3JXRVdHUYxe1rleBCIxHtsQk40c4Xy5283hucsW7wwOV2l_wPXBiS6XbhxEhVVt-NNJOZr4iZoJYma5arfVRiBDIGxybTpOzSYig-Do7hXukW/s320/toast2.jpg" width="240" /></a></div>
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Cook for 1 or 2 minutes on very low heat, open the lid, apply some more butter on the top bread slice, flip it over and cook for 1 more minute. Crispy, spicy, cheesy sandwich is ready. Repeat the same for another sandwich. Comes handy on busy weekday morning breakfast. :) </div>
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Mahihttp://www.blogger.com/profile/11695895642683500609noreply@blogger.com0tag:blogger.com,1999:blog-7328983562108824644.post-12218756302009412252019-03-06T18:00:00.000-08:002019-03-06T18:00:02.158-08:00Paneer Jalfrezi<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiud7AJN8CHD8v2Fi-pLs9IAqjKZLlMGwhM0NjOXjN1Ebu-DiPrqwSWxoHXTldZUK71DUGP7xZggr5aSaNuT_gYYsR85BCUy1WL4HPeO1wHXmp8nqRDZezxwQ78CmfNMYz2OhSFIr-Eam0P/s1600/20190224_172146.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiud7AJN8CHD8v2Fi-pLs9IAqjKZLlMGwhM0NjOXjN1Ebu-DiPrqwSWxoHXTldZUK71DUGP7xZggr5aSaNuT_gYYsR85BCUy1WL4HPeO1wHXmp8nqRDZezxwQ78CmfNMYz2OhSFIr-Eam0P/s320/20190224_172146.jpg" width="240" /></a></div>
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<b>Ingredients </b></div>
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Paneer (cubed) -1/2cup </div>
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Sliced Onions -1/4cup</div>
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Sliced Capsicums( yellow and green) - 1/4th of each color</div>
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Julienned Carrot - 10 pieces </div>
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1 Medium size tomato chopped</div>
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Ginger garlic paste(freshly ground) -2teaspoons</div>
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Coriander powder -2teaspoons</div>
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Chilli powder -1teaspoon</div>
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Turmeric powder -1/4teaspoon</div>
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Garam masala powder -1teaspoon </div>
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Maggi hot &sweet tomato sauce - 2teaspoons</div>
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Kasoori methi - 1teaspoon </div>
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Salt</div>
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Sugar (can omit if you wish) -1/2teaspoon </div>
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Cumin Seeds -1teaspoon </div>
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Oil </div>
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<b>Method</b></div>
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Heat oil in a pan..shallow fry the paneer cubes and keep them aside.</div>
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Add cumin seeds and let them splutter. </div>
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Add the sliced onions followed by crushed ginger-garlic.</div>
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Saute for a minute, then add the chili powder, coriander powder and turmeric powder. Give it a good mix then add the sliced tomatoes, capsicum and carrots. </div>
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Saute them for couple of minutes, add the maggi hot and sweet sauce. </div>
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Add 1/4cup of water and let the masala cook for 2 minutes. Now add the fried paneer cubes..Add the garam masala and mix the masala nicely. </div>
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Add the crushed kasoori methi and chopped cilantro and put off the flame. </div>
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<b>Note</b></div>
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Got inspired from the Gooble videos from facebook and tried this. It was quick and delicious. I didn't follow the recipe a 100%..adjusted with the things I had in hand..lazy to make tomato puree..so added one medium sized tomato. No onion seeds at home, added just cumin seeds. You can watch the recipe video <b><i><a href="https://www.youtube.com/watch?v=E_Tj1UgisPY" target="_blank">here</a></i></b>.</div>
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Mahihttp://www.blogger.com/profile/11695895642683500609noreply@blogger.com0tag:blogger.com,1999:blog-7328983562108824644.post-73500406811485110772019-01-23T13:11:00.000-08:002019-01-23T13:11:01.335-08:00Ginger Chutney / Allam chutney / Inji chutney <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikFqsfbokxEYJAmQt6UAEtwbhgAF7su0EY8-lXiaFXpaMfHpRyC6U9Tgh2wyRKD90S_hs7Gz4IFGwmJ3idKDnpJURmYbKMksZFUIjCyvv_xWr_aWG7y1-zlk9cNvQoHXt30U918z5QKQy1/s1600/20190121_101415.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikFqsfbokxEYJAmQt6UAEtwbhgAF7su0EY8-lXiaFXpaMfHpRyC6U9Tgh2wyRKD90S_hs7Gz4IFGwmJ3idKDnpJURmYbKMksZFUIjCyvv_xWr_aWG7y1-zlk9cNvQoHXt30U918z5QKQy1/s320/20190121_101415.jpg" width="240" /></a></div>
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<b>Ingredients</b></div>
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Onion(medium size) chopped - 1</div>
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Tomato (big)-1</div>
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Ginger - 3 to 4 inch piece</div>
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Tamarind - golf ball size </div>
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Pottu kadalai/ dhaliya - 2tablespoons</div>
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Red chily -1 & Bydagi chilly -1</div>
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Mustard seeds -1teaspoon</div>
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Jaggery / Vellam - 1tablespoon</div>
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Salt </div>
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Curry leaves</div>
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Oil </div>
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<b>Method</b></div>
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Chop the onions, tomato and peel and chop the ginger as well.</div>
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Heat some oil in a pan, add mustard seeds and let them pop. Add the curry leaves followed by onions, red chillies, tomatoes and chopped ginger.</div>
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Add enough salt and sauté for a minute. </div>
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Now add the pottukadalai/ dhaliya, tamarind and jaggery. Sauté for few more minutes and add 2 tablespoons of water and let them all cook until the water dries up. </div>
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Let cool and grind it to a fine paste. </div>
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Tasty ginger chutney/ Allam chutney is ready.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVjKT3q-AdG2TVJQ_RrpFu48TFgctdV3acNKyF_w6KtKO-mNV4CVnOhNdD05uutfiINGoiiMCwkcOAo8BIepqvcfw7jVmMEIP0WChScwfEHcTxALToFIH876WKZ9dfawdnixk-3vw7xxec/s1600/20190112_104008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1354" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVjKT3q-AdG2TVJQ_RrpFu48TFgctdV3acNKyF_w6KtKO-mNV4CVnOhNdD05uutfiINGoiiMCwkcOAo8BIepqvcfw7jVmMEIP0WChScwfEHcTxALToFIH876WKZ9dfawdnixk-3vw7xxec/s320/20190112_104008.jpg" width="270" /></a></div>
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Goes well with Pesarattu, idli, dosa varieties and roti. Can have it rice as well. </div>
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Recipe Courtesy - <b><a href="https://www.youtube.com/watch?v=c0PQz7TF7RQ" target="_blank">HERE</a></b></div>
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Mahihttp://www.blogger.com/profile/11695895642683500609noreply@blogger.com1tag:blogger.com,1999:blog-7328983562108824644.post-69924562243614525832019-01-15T12:32:00.001-08:002019-01-15T12:32:12.062-08:00Pongal Wishes 2019 <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZjvZwU_r2esSqowrweWNBOm5IxKclxz08t7xfasEPYaaYKNCGFPuMMLRNObaBABpSp_4K4KeCZ6Lk131WOA3b8xGRzZvl4aV_gioPYYEyQYNSHtlKZ7-hp8hFtoalfrp_BekGupu5VNNA/s1600/50283539_1997225033706538_6858660973226491904_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="960" data-original-width="737" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZjvZwU_r2esSqowrweWNBOm5IxKclxz08t7xfasEPYaaYKNCGFPuMMLRNObaBABpSp_4K4KeCZ6Lk131WOA3b8xGRzZvl4aV_gioPYYEyQYNSHtlKZ7-hp8hFtoalfrp_BekGupu5VNNA/s320/50283539_1997225033706538_6858660973226491904_n.jpg" width="245" /></a></div>
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Wish You All a Very Happy Pongal / Makar Sankaranthi!! </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYgyAUdPMgx2Ge19Wg_gOvUDwFo-ClJnG1zPL4c1MBBm0LkYULWAgvEKEPcgdNnxAZvEKvS9bUh8kYie-a22-B6VpK9H0Y0cORucTfdD2AeENFfxElo0CAWMWg1yHQV5wV0L65SazhzOFD/s1600/50527366_1997297650365943_7053755103823527936_n.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="673" data-original-width="960" height="224" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYgyAUdPMgx2Ge19Wg_gOvUDwFo-ClJnG1zPL4c1MBBm0LkYULWAgvEKEPcgdNnxAZvEKvS9bUh8kYie-a22-B6VpK9H0Y0cORucTfdD2AeENFfxElo0CAWMWg1yHQV5wV0L65SazhzOFD/s320/50527366_1997297650365943_7053755103823527936_n.jpg" width="320" /></a></div>
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Mahihttp://www.blogger.com/profile/11695895642683500609noreply@blogger.com0tag:blogger.com,1999:blog-7328983562108824644.post-88208742686084858342018-11-06T06:40:00.002-08:002018-11-06T06:40:07.898-08:00Diwali Wishes! <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQKsHUUiEyg16JTvgNOghImzRTokFjc9tUoGZPDHwcZT9O0jfAwu0aTvwFLUkcJLHVptTSFVAjkutf4DIfJuZjnDlSmSOKlqX-jjEauPUO00hiKQXfh9FJn-YO6ACfopKT4eKluRx_uzTG/s1600/20181105_174825.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1045" data-original-width="1600" height="209" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQKsHUUiEyg16JTvgNOghImzRTokFjc9tUoGZPDHwcZT9O0jfAwu0aTvwFLUkcJLHVptTSFVAjkutf4DIfJuZjnDlSmSOKlqX-jjEauPUO00hiKQXfh9FJn-YO6ACfopKT4eKluRx_uzTG/s320/20181105_174825.jpg" width="320" /></a></div>
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<b><i>Wish you All a Very Happy Diwali!! </i></b></div>
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Mahihttp://www.blogger.com/profile/11695895642683500609noreply@blogger.com0tag:blogger.com,1999:blog-7328983562108824644.post-40901237609088661572018-10-03T15:55:00.000-07:002018-10-03T15:55:02.162-07:00Brinjal fry / Eggplant fry<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv2s9LzFyGvIUZoRjhmDHwu9HDi2GChRARLnr1_86uia5A2n2ac1JPp2WMWtiNfeGKCIMvrmRRRx52xRC-OR28-67r1VxDOpJxPq3F1bFpcnqZOztVWOtRLtxqK-KndPWqquol6_lFlRyp/s1600/brinjal1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1465" data-original-width="1600" height="293" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjv2s9LzFyGvIUZoRjhmDHwu9HDi2GChRARLnr1_86uia5A2n2ac1JPp2WMWtiNfeGKCIMvrmRRRx52xRC-OR28-67r1VxDOpJxPq3F1bFpcnqZOztVWOtRLtxqK-KndPWqquol6_lFlRyp/s320/brinjal1.jpg" width="320" /></a></div>
<b>Ingredients</b><br />
Big Eggplant - 1<br />
Chilly powder -1teaspoon<br />
Coriander powder- 2 teaspoons<br />
Turmeric powder -1/4teaspoon<br />
Sambar powder-1teaspoon<br />
Sesame seeds -1 teaspoon<br />
Besan/Kadalaimaavu -2tablespoons<br />
Salt<br />
Oil<br />
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<b>Method</b><br />
Wash, pat dry and cut the brinjal into thick roundels.<br />
Mix the spice powders with besan.<br />
Dip the brinjal pieces in the spice powder on both sides. Take care the powder coats well on both sides. Arrange them in a wide plate and keep it aside for 45 minutes to an hour.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggXn0EGGVptNJw4ooiD_iCfsN73OuWgt0JpAJZTGC23jEqlaOgo7Lb_sfoGDHadthyphenhyphengC5LQ1CH-NbKzuA-1m_pda9TlP2RCzaN8aIj8JKYmVJwfWR0j1SbMm23Iq3pbDCzXx9iPGyT3Z8u/s1600/brinjal2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggXn0EGGVptNJw4ooiD_iCfsN73OuWgt0JpAJZTGC23jEqlaOgo7Lb_sfoGDHadthyphenhyphengC5LQ1CH-NbKzuA-1m_pda9TlP2RCzaN8aIj8JKYmVJwfWR0j1SbMm23Iq3pbDCzXx9iPGyT3Z8u/s320/brinjal2.jpg" width="320" /></a></div>
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Heat 2 tablespoons of oil in a pan, slowly shallow fry the brinjals on both sides. Crispy and yummy brinjal fry is ready to serve. Tastes good with Sambar rice, rasam rice.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC3tI_XzjGdEPRtRnPbG0JVHY1DCnfaUSn45GfINmeyMP7cat4st8_RIY_HQ2QXuyomUMJVYSsJBa4GJgwoR7Nw2tcSHYPZhs41Gb4vnzS3W71z9xP73H5HLIdk4QBBTgbzvFb4rFlbAN7/s1600/brinjal3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1436" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgC3tI_XzjGdEPRtRnPbG0JVHY1DCnfaUSn45GfINmeyMP7cat4st8_RIY_HQ2QXuyomUMJVYSsJBa4GJgwoR7Nw2tcSHYPZhs41Gb4vnzS3W71z9xP73H5HLIdk4QBBTgbzvFb4rFlbAN7/s320/brinjal3.jpg" width="287" /></a></div>
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Recipe Inspiration -<a href="http://www.spiceindiaonline.com/brinjal-fry-2/" target="_blank"> Here</a>..thank you Mullai </div>
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Mahihttp://www.blogger.com/profile/11695895642683500609noreply@blogger.com0tag:blogger.com,1999:blog-7328983562108824644.post-36757099150026193452018-08-18T18:31:00.000-07:002018-08-18T18:31:03.110-07:00Aaloo Paneer Paratha <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSwUoIMT5mRlBwhtTBxd35PXkeoiWOcqaPhqqIKJMdKaMbLZkeU9Y-AdDhZ4Cx8s2cz3C-N-D0FpnvlXF3B2RTB5wl2ny4nJJvf9ndBX8mDok40gB7t-FPoh-WUy_-8HsTlqvVOz0TDdt6/s1600/paratha4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1200" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSwUoIMT5mRlBwhtTBxd35PXkeoiWOcqaPhqqIKJMdKaMbLZkeU9Y-AdDhZ4Cx8s2cz3C-N-D0FpnvlXF3B2RTB5wl2ny4nJJvf9ndBX8mDok40gB7t-FPoh-WUy_-8HsTlqvVOz0TDdt6/s320/paratha4.jpg" width="240" /></a></div>
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<b>Ingredients</b></div>
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Whole wheat flour - 2cups</div>
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Boiled potato (medium size )-1</div>
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Grated Paneer -1/2cup </div>
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Chilli powder-1teaspoon </div>
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Cumin powder-1/2teaspoon </div>
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Garam Masala powder -1/2teaspoon </div>
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Curd- 2 tablespoons </div>
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Turmeric powder-1/4teaspoon</div>
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Salt</div>
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Water </div>
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Oil /Ghee </div>
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<b>Method </b></div>
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Mash the boiled potato..combine it with grated paneer, curd, spice powders and salt. </div>
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Mix the whole wheat flour, add enough water and make a dough. Smear it with a teaspoon of oil, cover it with wet cloth and let it rest for 30 minutes to one hour. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgElNTeGb3HChL2ZQEibeEBNF8I8w6rJ0azi_H7GQFMNwhOROuHWeVn5gkWV5EIIRWeRGg5qlEVsd_6_xG2Y1OI5h-l51PneGhZG62lEHgTBIUsCnfrF6TRIMVNy3ZRY_zEqYnT59tw9LBp/s1600/paratha1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1600" data-original-width="1600" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgElNTeGb3HChL2ZQEibeEBNF8I8w6rJ0azi_H7GQFMNwhOROuHWeVn5gkWV5EIIRWeRGg5qlEVsd_6_xG2Y1OI5h-l51PneGhZG62lEHgTBIUsCnfrF6TRIMVNy3ZRY_zEqYnT59tw9LBp/s320/paratha1.jpg" width="320" /></a></div>
Make lemon sized balls, roll them into circles, add few drops of ghee, gather it again to balls (this step is purely optional) Flatten them as round disks.<br />
Put them on griddle, drizzle oil/ghee and make the parathas.<br />
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Serve hot with plain curd or pickles.<br />
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Mahihttp://www.blogger.com/profile/11695895642683500609noreply@blogger.com1tag:blogger.com,1999:blog-7328983562108824644.post-421148155940094332018-07-26T22:18:00.001-07:002018-07-26T22:18:14.624-07:00Little Millet Pongal / Saamai Pongal <div dir="ltr" style="text-align: left;" trbidi="on">
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After more than an year, I am trying to get hold of my blogs again!! ...to start with, a quick and yummy meal. :)<br />
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<b>Ingredients </b><br />
Little millet / Saamai - 1/2cup<br />
Yellow Moong dal / Paasi paruppu - Little less than 1/2cup<br />
Crushed cumin seeds -1teaspoon<br />
crushed pepper corns - 1teaspoon<br />
Chopped ginger - 2teaspoons<br />
Ghee - 2 teaspoons<br />
Few curry leaves<br />
Hing/Asafoetida - 1/4teaspoon<br />
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<b>Method </b><br />
Wash and soak the little millet and moong dal to gather for 30 minutes.<br />
In a pressure cooker, add the soaked millet and dal (without water) and add 2.5 cups of water and half cup of milk.<br />
Add in the crushed cumin-pepper, ginger, curry leaves, ghee, hing along with enough salt.<br />
Close the cooker and cook for 4 to 5 whistles. Let pressure settle down, open the cooker, add ghee roasted cashews (optional, i didn't add) and serve hot with your favorite side dishes like chutney, gothsu or sambar.<br />
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Reference : <a href="https://www.millettable.com/venpongal/" target="_blank">HERE</a></div>
Mahihttp://www.blogger.com/profile/11695895642683500609noreply@blogger.com1tag:blogger.com,1999:blog-7328983562108824644.post-21930696888835037752017-05-08T17:15:00.000-07:002017-05-08T17:15:02.125-07:00Quinoa Vegetable Kichadi <div dir="ltr" style="text-align: left;" trbidi="on">
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Its always a pleasure to cook, click and compose a post for my blog. As I had another bigger pleasure which needs almost all my attention in the first week of February, this space was quiet and inactive for quiet some time!! :) </div>
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<i><b>Yup..we are blessed with our second darling Daughter in February. :) :D </b></i></div>
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I am trying to bounce back to the old routine, which has been not so easy or not easy as I thought!! Meanwhile, here is a quick fix from my kitchen to yours. Quinoa vegetable kichadi! </div>
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<b>Ingredients </b></div>
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Quinoa -1 cup</div>
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Moong dal - Little less than 1/2cup </div>
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Water - 3 cups</div>
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Vegetables - 1 cup (Carrot, beans, potato, peas, color capsicums, cubed in equal size) </div>
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Onion -1(medium size)</div>
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Tomato -1 </div>
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Green chilly - 3 (adjust to your spice level) </div>
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Turmeric powder - 1/4teaspoon</div>
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Cinnamon stick - 2</div>
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Cloves -2</div>
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Bay leaf - 1</div>
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Ginger garlic (freshly crushed) - 2teaspoons </div>
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Salt </div>
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Ghee - 2 tablespoons (or more!! ;)) </div>
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<b>To temper </b></div>
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Oil - 2 tablespoons </div>
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Red chilly -1</div>
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Pepper corns - 8</div>
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Cumin seeds -1 teaspoon </div>
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<b>Method</b></div>
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Wash and soak the moong dal & quinoa for 20 minutes.</div>
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Cut the vegetables into equal size cubes and keep it aside.</div>
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Chop the onions, tomato, green chilly. </div>
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Heat oil in a pressure cooker. Add the cloves, cinnamon sticks, cumin seeds and pepper corns and sauté for few seconds. Add the onions, green chilly saute, then add the crushed ginger and garlic. Once the raw smell has gone, add the chopped tomato and cook until it becomes mushy. </div>
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Now add the cubed vegetables along with the bay leaf. Give a brief saute, then add the quinoa and dal along with enough salt and turmeric powder. Mix well, add 3 cups of water, close the pressure cooker.</div>
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Cook in medium flame for 3 whistles. </div>
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Open the cooker once the pressure cooker cools down, add ghee mix it well and serve hot.<br />
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<span style="text-align: left;">Tastes good as such, we don't need any side dishes..but you can always have some roasted papad and kadi, which is the traditional combo of kichadi. </span></div>
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Mahihttp://www.blogger.com/profile/11695895642683500609noreply@blogger.com5tag:blogger.com,1999:blog-7328983562108824644.post-79811939379213760742017-01-28T20:40:00.000-08:002017-01-28T20:40:58.917-08:00Broccoli Stir fry<div dir="ltr" style="text-align: left;" trbidi="on">
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Last fall, we set up a raised bed garden and started growing some winter vegetables, one of which is broccoli!! we had 6 plants and shared half of the broccoli sprouts with our `neighborhood squirrels. :D </div>
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<b>Ingredients</b></div>
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Broccoli (washed and chopped into small florets) - 11/2cup</div>
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Chopped onion - 3tablespoon </div>
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Tomato - 1 (chopped) </div>
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Garlic - 4 fat cloves (crushed) </div>
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Green chilly -1</div>
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Masala powder - 11/2 teaspoon (Here Ive used Sakthi Vatha kuzhambu powder. You can use sambar powder or just chill powder according to your preference) </div>
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Desiccated coconut -2 tablespoons </div>
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Salt</div>
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Oil </div>
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Cumin seeds -1teaspoon </div>
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Pinch of Sugar </div>
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<b>Method </b></div>
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Heat some oil in a wide pan. Once the oil is hot, add the cumin seeds and let them crackle. </div>
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Then add the chopped onion, green chilly and crushed garlic. </div>
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Saute for a few minutes then add the chopped tomato. Cook until the tomatoes turn soft. Add the broccoli florets, toss them well.</div>
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<span id="goog_1279968353"></span>Now add the masala powder, salt and a big pinch of sugar. Sprinkle little water, close the pan and cook for 4-5 minutes on high heat.<br />
Open the pan, stir the veggie once, add the desiccated coconut and put off the pan.<br />
Quick and delicious Broccoli stir fry is ready. Goes well with all rice items or with roti. </div>
Mahihttp://www.blogger.com/profile/11695895642683500609noreply@blogger.com2tag:blogger.com,1999:blog-7328983562108824644.post-53756864525401137742016-12-28T20:05:00.000-08:002016-12-28T20:09:04.703-08:00Paneer Capsicum Do Pyaza - Holiday Special! :) <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKO9SPDWIfFYJBgV9MtNN9BeUq1HUXiruinurmDxjCpk4xmxfHA3BIpQxi-ojsLJ4GwmtkwXvpDLwiht58Ks-zP-8kLbBmRL1mN9a_58FZdXzziQhlAc5HwtXNIpFGU79vpuNO6eVrXVXS/s1600/20161227_203604.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="218" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKO9SPDWIfFYJBgV9MtNN9BeUq1HUXiruinurmDxjCpk4xmxfHA3BIpQxi-ojsLJ4GwmtkwXvpDLwiht58Ks-zP-8kLbBmRL1mN9a_58FZdXzziQhlAc5HwtXNIpFGU79vpuNO6eVrXVXS/s320/20161227_203604.jpg" width="320" /></a></div>
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<b>Ingredients</b></div>
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Paneer (cubed) - 11/2cup </div>
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Half & Half - 1/2cup </div>
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Capsicum -1 </div>
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Onion -2</div>
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Green chilly -2</div>
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Tomato -3</div>
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Ginger garlic paste - 2teaspoons </div>
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Cumin seeds -1teaspoon </div>
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Chilli powder -2teaspoons</div>
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Coriander powder -2teaspoons</div>
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Turmeric powder -1/4teaspoon</div>
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Kasoori Methi -1teaspoon </div>
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Butter - 1teaspoon </div>
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Oil </div>
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Salt</div>
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Water </div>
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<b>Method</b> </div>
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Finely chop one of the 2 onions. </div>
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Chop another onion and capsicum into big chunks and keep it separate. </div>
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Finely chop the green chillies and tomatoes too. </div>
Heat oil in a pan and add the cumin seeds. Let them sizzle.<br />
Now add the finely chopped onion. Sauté for few minutes and add ginger garlic paste..saute until the raw smell is gone.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnf4gxc3z5vrqELUkN5Zx29O3XrORRtxvijk5PRB5I2NWRllODiQPBZGLRRgPI7FTaU7vL77VGeq2MFaC8dsz3H2eIwF1Q7ZXo-WqgI7qAUa-ou33sObwPoGD4TAftpGbvNcAPWzlmTt-D/s1600/paneer+capsicum-3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnf4gxc3z5vrqELUkN5Zx29O3XrORRtxvijk5PRB5I2NWRllODiQPBZGLRRgPI7FTaU7vL77VGeq2MFaC8dsz3H2eIwF1Q7ZXo-WqgI7qAUa-ou33sObwPoGD4TAftpGbvNcAPWzlmTt-D/s320/paneer+capsicum-3.jpg" width="320" /></a></div>
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Add the finely chopped tomatoes with enough salt and keep cooking. </div>
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Once the tomatoes are soft and mushy, add the chilly - coriander and turmeric powders. </div>
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Mix it well and add the capsicum and onion chunks in the masala. </div>
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Saute on medium heat for few minutes, adding a teaspoon of butter. </div>
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Now add about a cup of water and let it cook for 4-5 minutes.</div>
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Reduce the heat to low and add the half & half mil.<br />
Once the milk is mixed with the masala add the cubed paneer.<br />
Let the curry cook for few more minutes in low heat and put off the stove, garnish with Kasoori methi and serve.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSiM_RpHbvJDsCS-zeVUdoN8f4BCeMPY_dVKrH_LmuQ6gyX2FhkFGdAzO1uuv3bis6R5EnvZpwSrg-HeHQzQ7Ip4_Lt9nYedIeMBOLAV6dALudPKVi61K5QaI4foK-QlTiiKojgM1FZmhg/s1600/paneer+capzicum+-1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSiM_RpHbvJDsCS-zeVUdoN8f4BCeMPY_dVKrH_LmuQ6gyX2FhkFGdAzO1uuv3bis6R5EnvZpwSrg-HeHQzQ7Ip4_Lt9nYedIeMBOLAV6dALudPKVi61K5QaI4foK-QlTiiKojgM1FZmhg/s320/paneer+capzicum+-1.jpg" width="320" /></a></div>
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Goes well with roti/phulka/ pulao/Jeera rice and Biriyani items. </div>
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<b>Note </b></div>
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The dish was cooked and clicked by my dear hubby..I just did the typing and enjoyed the curry with hot roties..of course! ;) :D :) Holiday Special! </div>
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Mahihttp://www.blogger.com/profile/11695895642683500609noreply@blogger.com1tag:blogger.com,1999:blog-7328983562108824644.post-22515176224963443552016-12-18T19:05:00.000-08:002016-12-18T19:05:03.160-08:00Beans Paruppu Usili <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG5n_MU7l9xy0oYU1wohbxgqPCmpXHBPbMaO3KgCbAa4wcVDKulFahq5YlI94s_pXgLq5ih12PlJMU1cKkmJcfG7C3K7gkwB5I9FwSeGgubZs4zY4Lfs322dZMoEFxGnWQ-WexlRS4pz0/s1600/IMG_4384.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiG5n_MU7l9xy0oYU1wohbxgqPCmpXHBPbMaO3KgCbAa4wcVDKulFahq5YlI94s_pXgLq5ih12PlJMU1cKkmJcfG7C3K7gkwB5I9FwSeGgubZs4zY4Lfs322dZMoEFxGnWQ-WexlRS4pz0/s320/IMG_4384.JPG" width="320" /></a></div>
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<b>Ingredients</b></div>
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Beans - 11/4 cup (washed, edges trimmed and chopped into desired shape) </div>
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Channa dal - 1/4cup </div>
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Red chillies - 3 (adjust to taste)</div>
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Asafetida /hing - 1/4teaspoon </div>
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Salt </div>
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<b>To temper</b></div>
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Oil </div>
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Mustard seeds - 1/2teaspoon</div>
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Ural dal - 1teaspoon</div>
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Turmeric powder - 1/4teaspoon </div>
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<b>Method</b></div>
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Soak the channa dal for at least 11/2 hours. </div>
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Wash, trim the edges of the beans, cut them into desired shape. (I am bored of regular cutting, so tried some different shape! :))</div>
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Microwave the beans with enough water and salt for 6-7 minutes, stopping the microwave few time, and mixing the veggie. Once beans are cooked, filter the excess water and keep it aside. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8xx3l_QKx4LfRF_mWfqDeFtEOT55uI5LK9QEMPlyn30yN18g9X2l94kACWgSIasDXyazMwubzKcxPL0I8rWHomx3fevcqJkKMpXP7tznmuL2JOuirqBiV3JlCWFwLOQAv0QBN68ZHOrgF/s1600/IMG_4371.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8xx3l_QKx4LfRF_mWfqDeFtEOT55uI5LK9QEMPlyn30yN18g9X2l94kACWgSIasDXyazMwubzKcxPL0I8rWHomx3fevcqJkKMpXP7tznmuL2JOuirqBiV3JlCWFwLOQAv0QBN68ZHOrgF/s320/IMG_4371.JPG" width="320" /></a></div>
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Now take the soaked dal, red chillies, hing and salt (just enough for the dal) and grind it into a coarse paste. </div>
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Transfer the dal paste into a greased microwavable dish, flatten it. Microwave it for 4-5 minutes or until the dal is well cooked. (alternatively, you can steam the dal paste in idli pot too)</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5FBrchX0SrrG1HvRagpugii6JItst0C4fYEUWvaaSWIl_jGYx3bW3ZSIXwkfdmIn8_wslnuKeNydXcCQ422dIpz4VZTcy9sSBiSmJX1nWzO20fpsX3mY81_1s4vqALLz2GAxT2X1NtpYe/s1600/IMG_4369.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5FBrchX0SrrG1HvRagpugii6JItst0C4fYEUWvaaSWIl_jGYx3bW3ZSIXwkfdmIn8_wslnuKeNydXcCQ422dIpz4VZTcy9sSBiSmJX1nWzO20fpsX3mY81_1s4vqALLz2GAxT2X1NtpYe/s320/IMG_4369.JPG" width="320" /></a></div>
Once the dal paste cools down, put it into a mixer and pulse it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtFRhOwEs93G2EZg8tuNtJP7lXkUfzTRbC0AxmhnB9xKSyhzi5z81CoNKBrYy1V2Zd8XuZOU2piVch0jsa3oXKQQLoFJlfRP9ye2ww-f8bt2N0_Nl-sgb3MAs9CI5qPfOAGMsW-J6P6Lao/s1600/IMG_4370.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtFRhOwEs93G2EZg8tuNtJP7lXkUfzTRbC0AxmhnB9xKSyhzi5z81CoNKBrYy1V2Zd8XuZOU2piVch0jsa3oXKQQLoFJlfRP9ye2ww-f8bt2N0_Nl-sgb3MAs9CI5qPfOAGMsW-J6P6Lao/s320/IMG_4370.JPG" width="320" /></a></div>
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Heat oil in a pan and add mustard seeds, let them pop up. Then add the urad dal, fry until it turns golden in color. Add the curry leaves and turmeric powder.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhRiX1KKODly91FuLJjLW033KLH3HKwLk0wwNkKgn5OeJeoCJUyXT6sbDg0oIjV6G3ZgJgY-0s854usiplsFpSDQUJ83CJJca7ZaPj_xaMbO0lC16BVKHB3W5afp3Bn-CvUEwRp7pWrwmJ/s1600/IMG_4373.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhRiX1KKODly91FuLJjLW033KLH3HKwLk0wwNkKgn5OeJeoCJUyXT6sbDg0oIjV6G3ZgJgY-0s854usiplsFpSDQUJ83CJJca7ZaPj_xaMbO0lC16BVKHB3W5afp3Bn-CvUEwRp7pWrwmJ/s320/IMG_4373.JPG" width="320" /></a></div>
Now add the pulsed cooked dal mixture and stir it.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHeBjTMK8TxyTW_rgRq9wMoDFCridjD731p886numEbs5xafDNk5pZteMOAFbZ5TyrY8hJgmZ1r53vqPWiAxh9oFbSnnHztGs_95aJNSTeFSNxIWwMOI-9NjLVhakNLGWw2-Gu06bUM_eE/s1600/IMG_4374.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHeBjTMK8TxyTW_rgRq9wMoDFCridjD731p886numEbs5xafDNk5pZteMOAFbZ5TyrY8hJgmZ1r53vqPWiAxh9oFbSnnHztGs_95aJNSTeFSNxIWwMOI-9NjLVhakNLGWw2-Gu06bUM_eE/s320/IMG_4374.JPG" width="320" /></a></div>
Add the cooked beans to the dal after few minutes and mix it gently.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRD_soYaKlZR7WVYOF8MXdkOL8OiN5cSv9i7SWsescUoKqb-rAfq3emR7MEZrzMC88PHhxo7itJs1Z0Cl1J9kDoTzKT3cnuRrz0MM9y9VQ2jf60Bi1zTKOz8CgV1rPfAhkElAQntDx7UVM/s1600/IMG_4375.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRD_soYaKlZR7WVYOF8MXdkOL8OiN5cSv9i7SWsescUoKqb-rAfq3emR7MEZrzMC88PHhxo7itJs1Z0Cl1J9kDoTzKT3cnuRrz0MM9y9VQ2jf60Bi1zTKOz8CgV1rPfAhkElAQntDx7UVM/s320/IMG_4375.JPG" width="320" /></a></div>
Cook on medium flame until the dal mixture and the veggie gets combined. Check for the salt and put off the flame.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj2i8miy5ulEseTNQlFsKvep1mG7I69Qu7nKsjbG5ZwAaJtntAF4UVbPSMpUxjps2j7DSn6_vV2Mr0RxPjsyqOl0o-ZJJ_b0uooYv7_dyEUm6urK3eruXdqslD4P5Vjr4JwqmuMgsHwmhP/s1600/IMG_4377.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjj2i8miy5ulEseTNQlFsKvep1mG7I69Qu7nKsjbG5ZwAaJtntAF4UVbPSMpUxjps2j7DSn6_vV2Mr0RxPjsyqOl0o-ZJJ_b0uooYv7_dyEUm6urK3eruXdqslD4P5Vjr4JwqmuMgsHwmhP/s320/IMG_4377.JPG" width="320" /></a></div>
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Yummy beans paruppu usili is ready to serve. Goes well with mor kuzhambu/ vat kuzhambu etc.</div>
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Mahihttp://www.blogger.com/profile/11695895642683500609noreply@blogger.com1tag:blogger.com,1999:blog-7328983562108824644.post-56965754509052698552016-11-23T15:50:00.000-08:002016-11-23T15:51:02.864-08:00Seppankizhangu Fry / Arbi Fry<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3YvXbEUfaj3yyiWxPHnFcS04ZPuNxgD6c_XoUBQd3mtfEFVo05CZbgtfR-q59knOPLYrV-xXksATaRtSl53vvCo8oczSn8P421-4Is_eATKfLOuHQkE_BJ-xe7Wau29dwBazUXAoWYSqb/s1600/IMG_4426.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3YvXbEUfaj3yyiWxPHnFcS04ZPuNxgD6c_XoUBQd3mtfEFVo05CZbgtfR-q59knOPLYrV-xXksATaRtSl53vvCo8oczSn8P421-4Is_eATKfLOuHQkE_BJ-xe7Wau29dwBazUXAoWYSqb/s320/IMG_4426.JPG" width="320" /></a></div>
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<b>Ingredients</b></div>
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Seppankizhangu / Arbi - 6 </div>
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Garlic - 8cloves</div>
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Few curry leaves</div>
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Mustard seeds - 1/2teaspoon</div>
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Turmeric powder - 1/8teaspoon</div>
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Chilly powder - 11/2teaspoons</div>
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Salt</div>
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Oil </div>
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<b>Method</b></div>
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Wash and cook the seppankizhangu / arbi root in a steamer or pressure cooker. Take care not to cook it mushy. The root should be soft but should not be mushy. </div>
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Let it cool, peel the skin and chop them into big chunks. </div>
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Heat oil in a wide pan, add the mustard seeds. Let them pop up, then add the cooked and chopped seppankizhangu/ arbi.<br />
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Toss it well and cook for 4-5 minutes. Don't use any spoon to mix, just gently toss the pan so that the kizhangu gets roasted on all sides evenly.<br />
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Meanwhile, take your garlic and crush them with mortar and pestle.</div>
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Once the arbi is nicely roasted, add the turmeric - chilly powders, enough salt, curry leaves and crushed garlic.<br />
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Reduce the heat and toss it nicely so that the raw smell of the spices and garlic are gone. Sprinkle little more oil during the process if you like. :)<br />
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Quick and spicy arbi fry is ready to serve...goes well as a side dish with rice varieties.<br />
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Mahihttp://www.blogger.com/profile/11695895642683500609noreply@blogger.com1tag:blogger.com,1999:blog-7328983562108824644.post-691108859780915262016-11-14T05:10:00.000-08:002016-11-14T05:10:00.651-08:00Vendaikkai Morkuzhambu / Okra in Yogurt gravy<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbdq8dvikwmulDizfR_uFTR6XgYUdyF1nLRZveuPdZGQPuXcruypjz6rTu7QP2MCh0hTxKKugBul9tzzco_-LHOA9WOg_MIl_eQLbo7HjZLOPaNL-PbaTxpBpbAIEoW24R6_7V380E7Hb9/s1600/IMG_4427.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbdq8dvikwmulDizfR_uFTR6XgYUdyF1nLRZveuPdZGQPuXcruypjz6rTu7QP2MCh0hTxKKugBul9tzzco_-LHOA9WOg_MIl_eQLbo7HjZLOPaNL-PbaTxpBpbAIEoW24R6_7V380E7Hb9/s320/IMG_4427.JPG" width="320" /></a></div>
<b>Ingredients</b><br />
Vendaikkai/ Okra / Ladies finger - 6<br />
Sour Buttermilk - 1 cup<br />
Turmeric powder -1/8teaspoon<br />
Few curry leaves<br />
Mustard seeds -1/2teaspoon<br />
<b>To grind</b><br />
Coconut - 1/4cup<br />
Cumin seeds -1teaspoon<br />
Coriander seeds- 1/2teaspoon<br />
Ginger - small piece<br />
Green chillies -2 (adjust to spice level)<br />
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<b>Method</b><br />
Wash, pat dry and cut the vendaikkai/okra into 2 inch pieces.<br />
Heat little oil in a pan, sauté the vendaikkai until the sliminess is gone and its half cooked, keep it aside.<br />
<br />
Take the items given under "To grind" in a small mixie jar, add little water and make it into a fine paste.<br />
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Heat oil in a pan, add the mustard seeds, let them pop-up. Then add the curry leaves, the ground paste.. add 1/4 cup of water, turmeric powder and enough salt. let it boil.</div>
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In the mean time, keep the buttermilk ready. As I have used yogurt here, I added little water to the yogurt and pulsed it in mixie. </div>
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Now, reduce the heat to low, add the beaten buttermilk to the coconut gravy. Mix it gently until you see nice froth forming up. </div>
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Add the sautéed vendaikkai/ okra and switch off the flame. Let the kuzhambu sit for 10-15 minutes and serve as an accompaniment of white rice and some spicy vegetable curry. I had it with seppankizhangu / Arbi fry. </div>
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Mahihttp://www.blogger.com/profile/11695895642683500609noreply@blogger.com0tag:blogger.com,1999:blog-7328983562108824644.post-80662141931569656462016-11-03T20:10:00.000-07:002016-11-08T17:18:58.286-08:00Paruppu Podi <div dir="ltr" style="text-align: left;" trbidi="on">
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I always keep idli pedi / Gun powder ready..though chutneys are prepared, my better half loves these podi's. This podi is little different from the one I usually make. This one tastes good with hot rice and ghee as well as idli-dosa too. </div>
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<b>Ingredients </b></div>
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Thoor Dal / Thuvaram paruppu - 1/4cup</div>
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Channa Dal / Kadalai paruppu - 1/4cup</div>
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Urad Dal / Ulunthu paruppu - 1/2 tablespoon</div>
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White Sesame seeds / Ellu - 1/2 tablespoon </div>
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Pepper corn -1/2 teaspoon </div>
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Red chilly -2</div>
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Hing/ Perungayam - 1/4teaspoon </div>
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<b>Method </b></div>
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Dry roast the dals one by one until they turn golden in color and nice aroma comes. Do it patiently on low medium heat, taking care not to burn the dals. </div>
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Similarly roast the sesame seeds, pepper corns-red chili and let everything cool down.</div>
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Grind them coarsely adding enough salt, hing and 1/2 teaspoon of sugar.<br />
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Store it in airtight container. Serve as a side dish with gingelly oil or ghee to idli-dosa-rice.<br />
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Recipe Source : <a href="https://chollukireen.com/2009/12/25/%E0%AE%AA%E0%AE%B0%E0%AF%81%E0%AE%AA%E0%AF%8D%E0%AE%AA%E0%AF%81%E0%AE%AA%E0%AF%8D-%E0%AE%AA%E0%AF%8A%E0%AE%9F%E0%AE%BF/" target="_blank">HERE</a></div>
Mahihttp://www.blogger.com/profile/11695895642683500609noreply@blogger.com2tag:blogger.com,1999:blog-7328983562108824644.post-89482529473883245302016-10-15T20:55:00.000-07:002016-10-16T17:18:13.960-07:00Peerkkangai poriyal - Karnataka style / Heerekayi Palya / Ridge gourd stir-fry, Karnataka style <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRGyTgyzemZKEfqtoAfc_iHxGEYY3hvZLW1P7_5RJi5C3fo3F2_dAHejmp1Tfoq3I8_YgmCl060O6jHnl7vnV7yqj-kDz6bDUXAAz6KdTFo8HDa753WIkT79poM3Ys3xj5A1yjHsP9issE/s1600/IMG_4522.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRGyTgyzemZKEfqtoAfc_iHxGEYY3hvZLW1P7_5RJi5C3fo3F2_dAHejmp1Tfoq3I8_YgmCl060O6jHnl7vnV7yqj-kDz6bDUXAAz6KdTFo8HDa753WIkT79poM3Ys3xj5A1yjHsP9issE/s320/IMG_4522.JPG" width="320" /></a></div>
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<b>Ingredients</b></div>
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Peerkkangai - 1 (peeled and chopped , about a cup) </div>
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Mustard seeds - 1/2teas[ppm </div>
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Turmeric powder -1/8teaspoon </div>
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Curry leaves - few</div>
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Salt </div>
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Oil</div>
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<br /></div>
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<b>To dry roast</b></div>
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Cumin seeds -1/2 teaspoon </div>
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Red chilly -1</div>
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Bydagi chilly -1</div>
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Coconut - 3 tablespoons grated </div>
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<br /></div>
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<b>Method</b></div>
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Dry roast the chillies and cumin seeds, let it cool. </div>
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Heat oil in a pan, add the mustard seeds and let them pop-up. </div>
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Add curry leaves, turmeric powder followed by the chopped ridge gourd pieces. </div>
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Sprinkle little water and let it cook.</div>
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Meanwhile, grind the coconut along with roasted cumin seeds and chillies.<br />
Add it to the veggie when is almost done.<br />
Give it a stir and cook until the the masala blends with the veggie and put off the flame.<br />
Quick and yummy Heerekayi palya / Peerkkangai poriyal is ready to serve. It goes well with roti and rice varieties.<br />
Recipe Source - <b><a href="http://aromatic-cooking.blogspot.com/2016/09/heerekayi-palya-karnataka-style-ridge.html" target="_blank">HERE</a></b><br />
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Mahihttp://www.blogger.com/profile/11695895642683500609noreply@blogger.com3tag:blogger.com,1999:blog-7328983562108824644.post-23760112433718251112016-09-28T16:50:00.000-07:002016-09-28T16:50:00.171-07:00Mashed Moong dal & Thoor dal / Pachaipayaru & Paruppu Kadaisal <div dir="ltr" style="text-align: left;" trbidi="on">
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<b>Ingredients</b></div>
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Thor dal/ Thuvaram paruppu -1/8 cup</div>
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Moong dal/ Pachai payaru - 1/8cup</div>
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Garlic - 4cloves</div>
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Onion, chopped-4tablespoons</div>
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Tomato, chopped -1</div>
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Green chilly, chopped - 2 </div>
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Few curry leaves and cilantro</div>
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Coriander seeds - 1teaspoon</div>
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Cumin seeds -1 teaspoon</div>
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Sambar powder -1/2teaspoon </div>
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Turmeric powder - 1/8teaspoon</div>
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Salt </div>
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Sugar - 1/4teaspoon</div>
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Oil </div>
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<b>Method</b></div>
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In a small pressure cooker, heat oil. </div>
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Add the coriander and cumin seeds, let them splutter.</div>
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Now add the chopped onion, green chilly, garlic and curry leaves.</div>
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Saute for a minute, and add the chopped tomato. Give it a quick stir. </div>
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Add the sambar powder, turmeric powder and the thor dal - moong dal.</div>
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Add about 11/4cup of water with enough salt and sugar (if adding).<br />
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Close the pressure cooker and cook for 5 whistles in medium flame. Open the cooker once the pressure subsides.<br />
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Add the chopped coriander leaves, and mash the dal nicely with a masher.<br />
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Protein rich and flavorful dal is ready to serve. It tastes best with piping hot rice with some ghee.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBEUu1YqlMhsj_50rsfJ9vpbnhnMgFlYfwMNL6yOqYLPHSPFoyagSJZWWGB9QHomIa9RWtmoGDm3jQW7iW8OVa5uHJJc9A34enCxDpUHcyCTBtdQCJyve_-H72lmYsFvP7MGD-El8XXf4c/s1600/IMG_4264.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBEUu1YqlMhsj_50rsfJ9vpbnhnMgFlYfwMNL6yOqYLPHSPFoyagSJZWWGB9QHomIa9RWtmoGDm3jQW7iW8OVa5uHJJc9A34enCxDpUHcyCTBtdQCJyve_-H72lmYsFvP7MGD-El8XXf4c/s320/IMG_4264.JPG" width="320" /></a></div>
You can accompany the rice and dal with any spicy stir-fried vegetable or Papad - mor milagi (curd chilly) or even with pickle. </div>
Mahihttp://www.blogger.com/profile/11695895642683500609noreply@blogger.com4tag:blogger.com,1999:blog-7328983562108824644.post-6161592372618036522016-09-02T07:34:00.000-07:002016-09-02T07:34:02.191-07:00Ladies finger Stir-fry / Vendaikkai Fry <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="file:///.file/id=7413499.118"></a><a href="file:///.file/id=7413499.118"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiahyphenhyphenWxqoZZdNBJ1rQWcf7C_5qIxwOXZyGkMru3FDgunM0qQR4wslfptNjMNVE-PbKoez6cLIOQZqDqbZs9Szrgg8dNhNvkxjowscSfpwjlQ3FB4HZaoOgfUaw4El-uK2VUNWamYUmjxHnw/s1600/IMG_4056.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiahyphenhyphenWxqoZZdNBJ1rQWcf7C_5qIxwOXZyGkMru3FDgunM0qQR4wslfptNjMNVE-PbKoez6cLIOQZqDqbZs9Szrgg8dNhNvkxjowscSfpwjlQ3FB4HZaoOgfUaw4El-uK2VUNWamYUmjxHnw/s320/IMG_4056.JPG" width="320" /></a></div>
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<b>Ingredients</b></div>
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Vendaikkai/ Ladies finger - 15 or 20</div>
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Sliced onion - 3 tablespoons </div>
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Ginger - a small piece</div>
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Garlic - 4 cloves</div>
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Green chilly -1</div>
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Few curry leaves</div>
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Chilli powder - 1teaspoon</div>
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Coriander powder - 1teaspoon</div>
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Salt</div>
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Oil </div>
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<b>Method </b></div>
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Wash, pat dry and trim the edges of the ladies finger/vendaikkai. </div>
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Cut them into small pieces. </div>
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Heat oil in a pan, add the sliced garlic, green chilly and ginger pieces. </div>
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Then add the ladies finger pieces and keep sautéing. </div>
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Vendaikkai/ Ladies finger cooks quickly..so once its 3/4th cooked (will take about 5-6 minutes in medium heat..keep an eye, toss it occasionally), add the sliced onion, curry leaves and spice powders along with salt.<br />
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Keep frying until the raw smell of the spices and onion are gone.<br />
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Quick and delicious vendaikkai fry is ready to serve.<br />
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Goes well with rice varieties, can pair it with roti too. </div>
Mahihttp://www.blogger.com/profile/11695895642683500609noreply@blogger.com0tag:blogger.com,1999:blog-7328983562108824644.post-84781202896859197942016-08-03T07:15:00.000-07:002016-08-03T07:15:04.941-07:00Vatha kuzhambu <div dir="ltr" style="text-align: left;" trbidi="on">
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<b>Ingredients</b></div>
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Dry Vegetables like turkey berry, bitter gourd, drumstick flesh & cluster beans /Vathal - 1/2cup </div>
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Onion -1</div>
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Curry leaves - 1 sprig </div>
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Tomato -2</div>
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Thick tamarind paste - 1/4cup </div>
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Vathakuzhambu masala powder -11/2tablespoon </div>
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Turmeric powder -1/4teaspoon</div>
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Gingelly oil - 3tablespoons</div>
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Sugar/ Jaggery - 1 teaspoon or a little piece </div>
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<b>To grind into a fine paste </b></div>
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Coconut - 1/4cup </div>
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<b>Method</b></div>
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Chop the onion. Grind the coconut with little water to a fine paste. </div>
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Crush the tomatoes with Tamarind water and keep it ready. </div>
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Gather all the vathals. You can use either one of them too. As I had all these, I added everything. :) </div>
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Heat generous amount of gingelly oil/Nallennai in a pan. Once its hot, add the vathals and fry them.</div>
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Then add the chopped onion and curry leaves, fry until the onions turn little pink. </div>
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Now add the tamarind & tomato mixture and let it boil nicely. </div>
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Add the coconut paste and enough salt after the raw smell of tamarind-tomato juice has gone. (Be careful while adding salt, as vathals may have salt in them.) </div>
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Adjust the water level and let the kuzhambu boil on medium heat. </div>
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Add the sugar when the oil floats on top of the kuzhambu and switch off the stove.</div>
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Serve the kuzhambu with hot steaming rice and some vegetable & dal stir fry. Here we had it with cabbage and moong dal curry and rasam. </div>
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Mahihttp://www.blogger.com/profile/11695895642683500609noreply@blogger.com1tag:blogger.com,1999:blog-7328983562108824644.post-45369408182038461932016-07-15T20:28:00.000-07:002016-07-15T20:28:00.178-07:00Multigrain Poori<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWcwgsX0LtHkTBSfIFVUZpL2EugIQBJMBqhUzysuw6Hvu-AX_c1YJvkSS6sAucO4NMsp6Ik_jKOrQvliUse6GmXUQdh2lkRLoXRgTgis24LnRaMJsBr8DVKUHLHZ1S99UWOQWYPquC6sMw/s1600/IMG_1217.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWcwgsX0LtHkTBSfIFVUZpL2EugIQBJMBqhUzysuw6Hvu-AX_c1YJvkSS6sAucO4NMsp6Ik_jKOrQvliUse6GmXUQdh2lkRLoXRgTgis24LnRaMJsBr8DVKUHLHZ1S99UWOQWYPquC6sMw/s320/IMG_1217.JPG" width="320" /></a></div>
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<b>Ingredients</b></div>
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Whole wheat flour/ Aatta - 1 cup </div>
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Ragi flour - 1/2 cup</div>
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Bajra flour / Kambu maavu- 1/2 cup </div>
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All purpose flour/ Maida maavu -1/2cup</div>
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Sugar -1teaspoon</div>
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Salt</div>
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Water</div>
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Oil - to deep fry</div>
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<b>Method</b></div>
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Combine all the flours in a bowl. Add salt and sugar. Mix well. </div>
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Add enough water to make a stiff and smooth dough.</div>
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Keep it closed for 10 minutes. Make small balls out of the dough.</div>
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Roll them into small disks with uniform thickness.<br />
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Heat oil to deep fry and fry the poori's.</div>
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Healthy and yummy poori's are ready to serve. </div>
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Serve hot with potato kurma or any other kurma of your choice. Coconut chutney and potato masala is the best combination! :) </div>
Mahihttp://www.blogger.com/profile/11695895642683500609noreply@blogger.com1tag:blogger.com,1999:blog-7328983562108824644.post-5685267732210473052016-07-07T08:10:00.000-07:002016-07-07T08:10:02.019-07:00Mushroom Mattar<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSB2sYBEhl7eCI9UwAWPqrWEWYLYGjoUrxZz-Mvv3z7zcJ_FQQ3kDgwL5SbKBYiX_tzwp2Rg4oCLPFZHkqKCztBUurFPG1-5Dg-rAQM3USScHo3RvQnvGBV5d0kNZisIEzygi8TyRS14jS/s1600/IMG_1672.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSB2sYBEhl7eCI9UwAWPqrWEWYLYGjoUrxZz-Mvv3z7zcJ_FQQ3kDgwL5SbKBYiX_tzwp2Rg4oCLPFZHkqKCztBUurFPG1-5Dg-rAQM3USScHo3RvQnvGBV5d0kNZisIEzygi8TyRS14jS/s320/IMG_1672.JPG" width="320" /></a></div>
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<b>Ingredients</b></div>
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Mushroom - 200grams </div>
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Frozen peas - 1/4cup</div>
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Onion - 1</div>
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Green chilly -1 </div>
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Ginger garlic paste - 11/2 teaspoon</div>
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Tomato - 2 </div>
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Chilly powder - 11/2teaspoon</div>
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Coriander powder - 11/2teaspoon </div>
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Turmeric powder -1/4teaspoon</div>
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Kasoori methi - 1teaspoon </div>
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Cashew - 6</div>
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Salt</div>
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Oil </div>
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Sugar (optional) - 1/2teaspoon </div>
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<b>Method</b></div>
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Clean and slice the mushrooms.</div>
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Finely chop the onion & Tomato.</div>
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Crush the ginger & garlic and keep it ready. </div>
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Cook the peas with little salt in a microwave oven for couple of minutes, drain the water and keep it aside.</div>
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Heat a teaspoon of oil in a heavy bottom kadai. Add the mushrooms and sauté..after a few minutes sprinkle some salt and keep sautéing. Once they are 3/4th cooked, take them and keep it aside.</div>
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In the same kadai, add another tablespoon of oil and add the onions and green chilly. Add the crushed ginger & garlic after some time and cook until everything turns almost brown. </div>
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Then add the tomatoes and cook until the tomatoes turn soft and mushy.</div>
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Now add the chilly, coriander and turmeric powders. </div>
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Keep cooking on medium flame, until the oil oozes out.</div>
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Meanwhile grind the cashews with little water to a fine paste and add it to the gravy. </div>
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Add 2-3 tablespoons of water and continue cooking.</div>
The masala will thicken and will become dry oozing out oil.<br />
Now add about a cup to one and half cup of water and let the gravy boil nicely.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhal17-THfwqsdj9N9TR5STz9u4hsnkkwfXHyH1g5Xzlibs474GYWkxiSNsoVpaHIDvKxsYlGxUqtDig24OVzkn6TPCpTTQYYarbLwwZSLhXWGwlrjyKUo3q-AJxQKf7f8P_8_fdRkpiHP3/s1600/May+20167.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhal17-THfwqsdj9N9TR5STz9u4hsnkkwfXHyH1g5Xzlibs474GYWkxiSNsoVpaHIDvKxsYlGxUqtDig24OVzkn6TPCpTTQYYarbLwwZSLhXWGwlrjyKUo3q-AJxQKf7f8P_8_fdRkpiHP3/s320/May+20167.jpg" width="320" /></a></div>
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Add the cooked mushrooms and peas. </div>
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Let it simmer for 3-4 minutes, then add the crushed kasoori methi. </div>
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Switch off the flame, spicy and creamy mushroom mattar is ready to serve. </div>
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Goes well with roti and plain rice or with pulao's. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMEl2Wsk7SnM8t8NPKqrKe03fCCQn74b89TmfNbI2s0sG_to5mKMAoJNGsAOKDCcaCyIucx4QDj22bjQ2q1RDkJjky1uHXU51MFE12hJgWCdGNXGcI5rPSMFLG00rLs5LSlBszzuBRMg_k/s1600/IMG_1722.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMEl2Wsk7SnM8t8NPKqrKe03fCCQn74b89TmfNbI2s0sG_to5mKMAoJNGsAOKDCcaCyIucx4QDj22bjQ2q1RDkJjky1uHXU51MFE12hJgWCdGNXGcI5rPSMFLG00rLs5LSlBszzuBRMg_k/s320/IMG_1722.JPG" width="320" /></a></div>
Recipe Source : <a href="http://www.spiceupthecurry.com/mushroom-mutter-recipe-matar-mushroom-curry/" target="_blank">Here</a> ( I tweaked the recipe here and there according to my convenience! :)) </div>
Mahihttp://www.blogger.com/profile/11695895642683500609noreply@blogger.com0tag:blogger.com,1999:blog-7328983562108824644.post-2184605543436002412016-06-12T19:58:00.000-07:002016-06-14T08:53:40.155-07:00Mango Sambar / Mixed Vegetable sambar with Mango<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzUTSfBxH7ZoVs2r4XXxko2czfSHxBnCuXod-5C9G9jA2QI1Yp0K8RYdr2_aGuG4W2DlsLqh3f7Hji1m178u7wUzf46MXRFJTHGPzS9Q2LKSiW6abDpqyAuHmQroTeNakJ-aTn5ppN2VXj/s1600/IMG_1393.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzUTSfBxH7ZoVs2r4XXxko2czfSHxBnCuXod-5C9G9jA2QI1Yp0K8RYdr2_aGuG4W2DlsLqh3f7Hji1m178u7wUzf46MXRFJTHGPzS9Q2LKSiW6abDpqyAuHmQroTeNakJ-aTn5ppN2VXj/s320/IMG_1393.JPG" width="320" /></a></div>
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<b>Ingredients</b></div>
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Potato -1 </div>
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Carrot - 1</div>
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Tomato -1</div>
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Mango pieces - few [Here I have used only the mango seed. you can either use mango or this, according to your convenience.]</div>
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Tamarind juice - 3tablespoons (adjust with the sourness of the mango)</div>
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Sambar powder - 1tablespoon </div>
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Salt</div>
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Sugar (optional) - 1/2teaspoon</div>
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<b>To pressure cook</b></div>
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Thoor dal / Thuvaram paruppu - 1/4cup (50 grams) </div>
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Tomato -1</div>
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Turmeric powder - 1/4teaspoon</div>
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Few drops of cooking oil </div>
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<b>To temper </b></div>
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Oil - 2 teaspoons</div>
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Mustard seeds -1/2teaspoon</div>
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Cumin seeds -1/2teaspoon</div>
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Hing - a generous pinch </div>
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Small onion/ Sambar onion -6 </div>
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Red chilly -1 </div>
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Few curry leaves </div>
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<b>Method </b></div>
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Pressure cook the dal - tomato,turmeric powder, few drops of oil with enough water and keep it aside.</div>
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Add the chopped potato, carrot, tomato pieces in a pan, add the mango seed /(mango pieces) with about half a cup of water and cook.</div>
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Once the vegetables are cooked add the cooked dal with them.</div>
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Add in the tamarind water, sambar powder, salt and sugar. </div>
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Adjust the water and let it boil nicely.</div>
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Make the tempering separately with the list given under "to temper"..</div>
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...and pour it over the sambar. Switch off the flame.</div>
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Garnish with cilantro and serve with white rice, papad and some veggie. </div>
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Mahihttp://www.blogger.com/profile/11695895642683500609noreply@blogger.com3tag:blogger.com,1999:blog-7328983562108824644.post-90158396170204099872016-05-16T21:09:00.000-07:002016-05-16T21:09:03.942-07:00Vazhaikkai Podimas / Raw Plantain curry <div dir="ltr" style="text-align: left;" trbidi="on">
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<b>Ingredients</b></div>
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Raw plantain / Vazhaikkai - 2 </div>
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Chopped onion -1/4cup</div>
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Green chilly - 4 (adjust to taste)</div>
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Few curry leaves</div>
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Desiccated coconut - 2tablespoons</div>
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Mustard seeds -1/2teaspoon</div>
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Ural dal -1 teaspoon</div>
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Channa dal -1 teaspoon </div>
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Hing/Asafoetida - a generous pinch</div>
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Coconut oil -1 teaspoon</div>
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Oil - 1tablespoon</div>
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Salt </div>
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<b>Method</b></div>
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Boil the raw plantain/vazhaikkai in pressure cooker. Once it cools down, peel the skin and grate it. </div>
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Heat cooking oil + coconut oil in a pan. Add the mustard seeds and let them crackle.</div>
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Add the channa dal & urad dal, fry until they turn golden in color. Then add hing powder, let it sizzle then add the chopped onion, green chillies and curry leaves. </div>
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Add enough salt and saute for few minutes. </div>
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Add the grated plantain and mix it with the onion.</div>
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Once the plantain mixes up with the onion, add the grated coconut, give it a quick stir and put off the flame. </div>
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Serve as an accompaniment as rice varieties. </div>
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<b>Note</b><br />
You can use only coconut oil for tempering. :)<br />
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Mahihttp://www.blogger.com/profile/11695895642683500609noreply@blogger.com0tag:blogger.com,1999:blog-7328983562108824644.post-43270359578642892292016-05-09T16:00:00.000-07:002016-05-09T16:00:20.798-07:00Vegetable Sagu / Mixed vegetable sagu<div dir="ltr" style="text-align: left;" trbidi="on">
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"Sagu" is a new name to me..hailing from coimbatore, this Karnataka dish was totally new! I was looking forward to make this one day. Sometime back, I accidentally stopped into a Karnataka blog and browsed the recipes. This sagu - recipe caught my attention and tried it. Unfortunately I forgot the blog's URL! Fortunately I have clicked the stepwise pictures, so here comes the recipe. Slight variations to the regular mixed vegetable kurma, there you go..yet another new dish tried!! ;) :) </div>
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<b>Ingredients</b></div>
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Mixed vegetables (carrot, beans, peas & potato), chopped - 3/4cup</div>
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Onion -1</div>
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Tomato (big) -1</div>
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Green chilly-1</div>
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Few curry leaves & Cilantro</div>
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Turmeric powder -1/4teaspoon </div>
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Mustard seeds -1/2teaspoon</div>
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Salt</div>
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Oil </div>
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<b>To Roast and grind</b></div>
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Cloves -2</div>
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Small piece of cinnamon stick</div>
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Elaichi -1</div>
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Star anise -1</div>
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Coriander seeds -1teaspoon</div>
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Cumin seeds - 1teaspoon</div>
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Fresh coconut - 1/4cup </div>
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<b>Method</b></div>
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Dry roast the spices until you get nice aroma. Add fresh coconut and let it cool. Then make it into a fine paste by grinding it with little water. </div>
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Slice the onion, green chilly and tomato.</div>
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Wash and cut the vegetables, keep them ready.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWdXNwh47RTLzYlHAcBCVdjUFYAu6tOGwHFZSuTl5t0bh7lXeFMTjSoMdmA1pkcZAYvSZef4VBNgiJmXR8bGmScBeqikeHaFbrAvkalsM5HtHSuGqUzjJCbK94tIsb2dBC0uHw8JZCILSp/s1600/Feb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWdXNwh47RTLzYlHAcBCVdjUFYAu6tOGwHFZSuTl5t0bh7lXeFMTjSoMdmA1pkcZAYvSZef4VBNgiJmXR8bGmScBeqikeHaFbrAvkalsM5HtHSuGqUzjJCbK94tIsb2dBC0uHw8JZCILSp/s320/Feb.jpg" width="320" /></a></div>
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Heat oil in a pan. Add the mustard seeds, let them pop. Then add sliced onions, green chilly and curry leaves. Sauté the onion for a minute or two, then add the chopped tomato.</div>
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Cook until the tomatoes become soft and mushy. </div>
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Add the chopped vegetables, give it a quick stir.</div>
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Add about a cup of water, enough salt and cook. Add the masala paste after the veggies are cooked, adjust the water, let it boil on medium heat. </div>
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After 6-8 minutes, the masala will get cooked with the vegetables and the oil will ooze out. </div>
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Switch off the stove and garnish with cilantro leaves.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigre8_U-CqDylTE1CukYzezx5__PM45dUaNmflRjufrlclyxP-qGSJRCK4_E_XEMjILb9AuhtK8aSl9yR-DSIw13CMl0wLfSSrbuLYRW-lzz-i_HDBmyapPftAqU3FFuof-3h5tFvfIHd_/s1600/bajji.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigre8_U-CqDylTE1CukYzezx5__PM45dUaNmflRjufrlclyxP-qGSJRCK4_E_XEMjILb9AuhtK8aSl9yR-DSIw13CMl0wLfSSrbuLYRW-lzz-i_HDBmyapPftAqU3FFuof-3h5tFvfIHd_/s320/bajji.jpg" width="320" /></a></div>
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Mildly spicy and delicious mixed vegetable sagu is ready. It goes well with idli/dosa/poori and roti. Goes well with plain rice and pulao/biriyani too. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvpov7ddcC5CYQRnc1Ebd9PxeN3nlTAieLXgdf_EE_OXSDgJ2BVkSNb-cc1-OF-j1Uge2kGfLYiKE6lnmGNkNAkWl_eWgum25lXRT13giqZ19LaoU4GWqK1XpSxuSdRoiea_YpZDeQksc-/s1600/IMG_0426.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjvpov7ddcC5CYQRnc1Ebd9PxeN3nlTAieLXgdf_EE_OXSDgJ2BVkSNb-cc1-OF-j1Uge2kGfLYiKE6lnmGNkNAkWl_eWgum25lXRT13giqZ19LaoU4GWqK1XpSxuSdRoiea_YpZDeQksc-/s320/IMG_0426.JPG" width="320" /></a></div>
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Mahihttp://www.blogger.com/profile/11695895642683500609noreply@blogger.com1tag:blogger.com,1999:blog-7328983562108824644.post-81844741430861052262016-05-02T18:00:00.000-07:002016-05-02T18:00:02.396-07:00Rava Upma / Uppuma <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkJhz5lMAApVw_kyasPzxmdwtDP4uWwgHFkeHumKlUdDXtjl-72MoC4v5IiAqtQRP89CNu8LdVv2H0sXgOrSxWRbeSH9tbok0rttiRqHxsWqPfxaJW60F3c2UAwfw6oH1axlZIp1CvJg_W/s1600/IMG_1309.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkJhz5lMAApVw_kyasPzxmdwtDP4uWwgHFkeHumKlUdDXtjl-72MoC4v5IiAqtQRP89CNu8LdVv2H0sXgOrSxWRbeSH9tbok0rttiRqHxsWqPfxaJW60F3c2UAwfw6oH1axlZIp1CvJg_W/s320/IMG_1309.JPG" width="320" /></a></div>
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I have already posted <b><i><a href="http://mahiarunskitchen.blogspot.com/2010/02/vegetable-rava-kichchadi.html" target="_blank">Vegetable rava kichadi</a></i></b>, long back. This one is the simple version with out any veggies and tastes good for a quick and simple breakfast or dinner. </div>
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<b>Ingredients</b></div>
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Rava - 1 cup</div>
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Water -21/2 cups</div>
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Onion - 1/2 of an onion</div>
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Green chilly - 4 (adjust according to ur taste) </div>
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Few curry leaves and cilantro</div>
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Desiccated coconut - 2teaspoons</div>
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Mustard seeds -1/2teaspoon </div>
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Cumin seeds - 1/2 teaspoon</div>
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Hing/Asafoetida - a very generous pinch </div>
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Sugar - 1/2 teaspoon (optional)</div>
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Salt</div>
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Oil </div>
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<b>Method </b></div>
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Dry roast the rava until you get a nice aroma and keep it aside. </div>
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Heat oil in a pan. Add the mustard seeds, let it pop up. Then add hing and cumin seeds. [Be careful, don't burn the hing or cumin seeds, if burnt, they give a bitter taste]</div>
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Add chopped onions, green chillies and curry leaves. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHITrqvVuLEI74cCdWlu5_qO2vJsS_M6rjAWlvm2g7s-1Za9YMFK4rR8mAxBQAsiwsmwK6nh10aGTNsTdJ6K-80aySv2N8_qTSDkw0vkQevhjn5i5tafYq4NFXL2cjVOYfiD31RwjFipTy/s1600/Feb.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHITrqvVuLEI74cCdWlu5_qO2vJsS_M6rjAWlvm2g7s-1Za9YMFK4rR8mAxBQAsiwsmwK6nh10aGTNsTdJ6K-80aySv2N8_qTSDkw0vkQevhjn5i5tafYq4NFXL2cjVOYfiD31RwjFipTy/s320/Feb.jpg" width="320" /></a></div>
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Saute the onions for few minutes, until they slightly change in color. Then add 2 and 1/2 cups of water. Add the coconut, salt and sugar. Let it boil nicely. </div>
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Slowly add the rava, and keep mixing vigorously, with out any lumps. You may lower the flame while doing this. </div>
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The upma will become slightly thick, at that point keep the flame low and close the pan with a lid and cook for 2-3 minutes. </div>
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Open the pan, add chopped cilantro mix it well and put off the flame. </div>
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Quick and tasty uppuma is ready to serve. Enjoy it with pickle and sugar or with coconut chutney/sambar. Tastes good as such!! :) </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_cMSFbETghcvnkXZPQc_codCTL67Jxo51hBCJd3k17ASuh7tqcFh4-zJ-J5qDqyH9M9yYMV-xWOAU3ZfHxFhtAVIxGYS3G6sN5Epj3WfvtnYygPiftsapRjAaRBMkukk_Mq5eUFyTafAP/s1600/IMG_1311.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="213" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_cMSFbETghcvnkXZPQc_codCTL67Jxo51hBCJd3k17ASuh7tqcFh4-zJ-J5qDqyH9M9yYMV-xWOAU3ZfHxFhtAVIxGYS3G6sN5Epj3WfvtnYygPiftsapRjAaRBMkukk_Mq5eUFyTafAP/s320/IMG_1311.JPG" width="320" /></a></div>
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Mahihttp://www.blogger.com/profile/11695895642683500609noreply@blogger.com2