tag:blogger.com,1999:blog-71890518055051969052024-02-26T21:14:10.949-08:00South Indian RecipesAuthentic traditional South Indian Recipes with special focus on Tamil Nadu cuisine Shylajahttp://www.blogger.com/profile/04487081748152898116noreply@blogger.comBlogger272125tag:blogger.com,1999:blog-7189051805505196905.post-20041857275862915422017-01-09T20:15:00.000-08:002017-01-09T20:25:06.136-08:00THIRUVADHIRAI KOOTU | 7 CURRY KOOTU<div dir="ltr" style="text-align: left;" trbidi="on">
Thiruvadhirai kootu is a special kootu that is prepared for Thiruvadhirai along with Kali.<br />
This goes well with white rice and ghee as well.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC-yCziGx6QT3qt7gaES7NruvPH0nCfdtGNRr6UNLvL_I8iGwsQ1oXu7vSgoThWMDwS760wp5uw4A0FhWRXV9OYhz_y3dgD-dAZt03GU2liWAiv2kOsB3GkUI2CgnZ9dRsGsgn2nBJ6ME/s1600/DSC_0760_Fotor.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC-yCziGx6QT3qt7gaES7NruvPH0nCfdtGNRr6UNLvL_I8iGwsQ1oXu7vSgoThWMDwS760wp5uw4A0FhWRXV9OYhz_y3dgD-dAZt03GU2liWAiv2kOsB3GkUI2CgnZ9dRsGsgn2nBJ6ME/s640/DSC_0760_Fotor.jpg" width="512" /></a></div>
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<b>Ingredients</b>:<br />
Chopped vegetables (around 2 cup)<br />
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Sweet potato: 1 small</div>
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Raw banana: 1/2 banana</div>
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Avaraikkai: 8</div>
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Kothavaranga: 8</div>
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Parangikai: 6 small pieces</div>
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Poosanikai: 6 small cubes</div>
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Toor dhal: 1/2 cup</div>
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Tamarind: small lemon size<br />
Salt: to taste<br />
Rice flour: 1 tsp (optional)</div>
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Asafoetida: a pinch<br />
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<div>
<b>To fry and grind:</b></div>
<div>
Coriander seeds: 3 tablespoon</div>
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Red chilli: 4</div>
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Bengal gram: 1.5 tablespoon</div>
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Grated coconut: 1/4 cup</div>
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<b>For tempering</b></div>
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Oil: 2 tsp</div>
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Mustard seeds: 1 tsp</div>
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Fenugreek seeds: 1/4 tsp</div>
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Red chilli: 1</div>
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Curry leaves: a sprig</div>
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<b>Procedure:</b><br />
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1. Fry coriander seeds, red chillies , bengal gram in little oil. Add grated cococnut last<br />
2. Cool and grind this to a powder<br />
3. Boil all the vegetables in 1.5 cups of water along with turmeric powder and salt<br />
4. Once it is partially boiled add the tamarind extract and asafoetida and boil for 7 - 10 minutes until the raw smell goes off.<br />
5. Now add the ground powder and mix well and bring to a boil<br />
6. Temper with the ingredients under 'For tempering'<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk87NaaVrESIGEHMn8Pr2pmDUBrBBw3z1g8vjcFouHJsm6jYTmHrBQ9IEB0__G8F1C9m8lCT2PZddHWmw7MS5w7j6OUdRlTQI8jTJaRwC51w1sDlOQD1Fev1V_ncxAvj7Ts0niIW4ZQ_o/s1600/7currykootu1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhk87NaaVrESIGEHMn8Pr2pmDUBrBBw3z1g8vjcFouHJsm6jYTmHrBQ9IEB0__G8F1C9m8lCT2PZddHWmw7MS5w7j6OUdRlTQI8jTJaRwC51w1sDlOQD1Fev1V_ncxAvj7Ts0niIW4ZQ_o/s320/7currykootu1.jpg" width="320" /></a></div>
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Shylajahttp://www.blogger.com/profile/04487081748152898116noreply@blogger.com0tag:blogger.com,1999:blog-7189051805505196905.post-56030054419275757722016-08-23T09:29:00.000-07:002016-08-23T09:33:51.777-07:00DIY RADHE KRISHNA DOLL <div dir="ltr" style="text-align: left;" trbidi="on">
Barbie and Ken dressed up as Radha and Krishna<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgbi_vL-wgIpWjGxEJMPhuZaWbrzM682Oi6znTHfogwV8Ht2W3uVcUaFCzJRM5ks9LlBAzP_kTsZfir_DH8osj2z5Uuwls7CZOP0fqcVcwJhygXObUPlW7J7G8_XUq-ouuuFH_yvj_Quo/s1600/16072_709427829129581_3862126994142384220_n_Fotor.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgbi_vL-wgIpWjGxEJMPhuZaWbrzM682Oi6znTHfogwV8Ht2W3uVcUaFCzJRM5ks9LlBAzP_kTsZfir_DH8osj2z5Uuwls7CZOP0fqcVcwJhygXObUPlW7J7G8_XUq-ouuuFH_yvj_Quo/s640/16072_709427829129581_3862126994142384220_n_Fotor.jpg" width="510" /></a></div>
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Most of the cloth, laces and beads were purchased from Joann's/Michaels.<br />
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Shylajahttp://www.blogger.com/profile/04487081748152898116noreply@blogger.com0tag:blogger.com,1999:blog-7189051805505196905.post-41675168889496017772016-08-08T13:56:00.000-07:002016-08-08T13:56:20.024-07:00RAVA KICHADI<div dir="ltr" style="text-align: left;" trbidi="on">
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I started liking Rava kichadi after tasting for the first time at Saravana Bhavan few decades ago. Though it is a closer cousin of Rava upma, the taste and flavor is entirely different. Adding vegetables and ghee makes it a complete healthy breakfast.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLMvNBToAkwIuQAZnN8BSSeHChDIPnSMYX7dBeF6pergf9QNxUIY9vexQzDzmh-8To0F5dRAQtPvkXDWr6yiYeu2JrZXJVOzaPTBkmZSiCiOFMK0avJK969NhQrkoESj3EMuuxBqhSn8w/s1600/DSC_1057_Fotor.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLMvNBToAkwIuQAZnN8BSSeHChDIPnSMYX7dBeF6pergf9QNxUIY9vexQzDzmh-8To0F5dRAQtPvkXDWr6yiYeu2JrZXJVOzaPTBkmZSiCiOFMK0avJK969NhQrkoESj3EMuuxBqhSn8w/s640/DSC_1057_Fotor.jpg" width="512" /></a></div>
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<a name='more'></a><span style="font-family: "arial" , "helvetica" , sans-serif; font-size: x-small;"><span style="font-family: "verdana" , sans-serif;">S</span><span style="font-family: "verdana" , sans-serif;">erves: 2</span></span></div>
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<span style="font-family: "verdana" , sans-serif;"><b><u>Ingredients</u></b></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Coarse Rava: 1/2 cup</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Peas and carrots: 1/2 cup</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Onion: 1 small</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Tomato: 1 small</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Green chillies: 2</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Ginger finely chopped: 1 tsp</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Salt: 1/2 tsp</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Turmeric powder: a pinch</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Ghee: 1 tablespoon</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Water: 1.75 cups</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Cashew nuts</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Coriander leaves: few</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;"><span style="font-family: "verdana" , sans-serif;"><br /></span>
<span style="font-family: "verdana" , sans-serif;"><u><b>For tempering</b></u></span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Oil: 1 tsp</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Mustard seeds: 1/2 tsp</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Urad dhal: 1/2 tsp</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Bengal gram dhal : 1/2 tsp</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Curry leaves: a sprig</span><br />
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<span style="font-family: "verdana" , sans-serif;"><u><b>Procedure</b></u>:</span></span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Heat 2 tsp of ghee in a pan and roast the rava until a nice aroma comes out and keep it aside</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Slice the onions lengthwise</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Heat 1 tsp of oil and add mustard seeds. Once it starts spluttering, add urad dhal,Bengal gram dhal and curry leaves</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Add the ginger and onion and saute until it turns translucent</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Add tomato, peas and carrot and fry until it is half cooked</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Now add water and bring it to a boil Add salt and turmeric powder as well</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Add the rava slowly while stirring it with one hand to avoid lumps</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Cook until the required consistency is reached</span><br />
<span style="font-family: "arial" , "helvetica" , sans-serif;">Add the remaining ghee and garnish with coriander leaves and cashews fried in ghee.</span><br />
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<span style="font-family: "arial" , "helvetica" , sans-serif;"><b><u>Step by step pictures</u></b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqgS0a4KpgdDlRelV8m1fBmdeEZizkiJrJvBcmt2HJUkn8h4MF68aqCMSc5pbQoFlSPISgEiBFmwgH8FNR24NFB8mbjm8Q-T_LjgiNRcN9mkGG3kB6XO6xPNFi9XwaAiWDB-oXZHBEHVY/s1600/IMG_5321_Fotor_Collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqgS0a4KpgdDlRelV8m1fBmdeEZizkiJrJvBcmt2HJUkn8h4MF68aqCMSc5pbQoFlSPISgEiBFmwgH8FNR24NFB8mbjm8Q-T_LjgiNRcN9mkGG3kB6XO6xPNFi9XwaAiWDB-oXZHBEHVY/s400/IMG_5321_Fotor_Collage.jpg" width="400" /></a></div>
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Shylajahttp://www.blogger.com/profile/04487081748152898116noreply@blogger.com1tag:blogger.com,1999:blog-7189051805505196905.post-8658184245199452752016-07-31T10:01:00.002-07:002016-07-31T10:01:35.083-07:00THINAI APPAM | FOXTAIL MILLET APPAM<div dir="ltr" style="text-align: left;" trbidi="on">
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Millets are very versatile and can be easily substituted for rice in traditional recipes. I tried arisi appam recipe by replacing rice with Thinai (Foxtail millet). Millets (Siruthaniyangal) has many health benefits. These millets are not new to me. Back in my childhood days, whenever I visit my grandparents place, they used to prepare kanji with finger millet and pearl millets. At that time, the health benefits were not much appreciated. It is good to see that these grains are gaining popularity now.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtLTQhCeX8oY8BGj1iSr_YiZ7RkZmLtl_2Oh3Lt_PQd7TobRQFHR_kho0TvpsHIIenKPlu8Bod_H-GJks2tLaCg6e_K_QmAeJ4MKuVKqIaTcdnK7yxBwFS-Js55hfxdSJMPx-8B1v2fiQ/s1600/Thinaiappam.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtLTQhCeX8oY8BGj1iSr_YiZ7RkZmLtl_2Oh3Lt_PQd7TobRQFHR_kho0TvpsHIIenKPlu8Bod_H-GJks2tLaCg6e_K_QmAeJ4MKuVKqIaTcdnK7yxBwFS-Js55hfxdSJMPx-8B1v2fiQ/s640/Thinaiappam.jpg" width="512" /></a></div>
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<a name='more'></a><b><u>Ingredients:</u></b><br />
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Thinai arisi - 1/2 cup<br />
Grated coconut - 1/4 cup<br />
Jaggery - 6 tablespoons<br />
Wheat flour - 3 tablespoons<br />
Rice flour - 3 tablespoons<br />
Baking soda - a pinch<br />
Cardomom pods - 4<br />
Small banana - optional<br />
Ghee - for frying<br />
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<b><u>Procedure</u></b>:<br />
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<ol style="text-align: left;">
<li>Wash and soak the thinai with enough water for min 2 hours</li>
<li>Drain the water and grind it in a mixie. Add very little if required</li>
<li>Add grated coconut, jaggery, cardomom and banana and grind it for few seconds</li>
<li>Now add the rice flour and wheat flour and mix well. Add water if required. The batter should neither be watery or too thick</li>
<li>Leave this batter for 30 min - 2hrs</li>
<li>Add baking soda just before making the appams</li>
<li>Fry the appams in a paniyaram pan with enough ghee or oil</li>
</ol>
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<b><u>Notes</u></b>:<br />
Reduce the jaggery to 1/4 cup if you dont like much sweet<br />
Banana is optional. This should be avoided if you need more shelf life<br />
Instead of ghee, oil can also be used for frying<br />
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Shylajahttp://www.blogger.com/profile/04487081748152898116noreply@blogger.com0tag:blogger.com,1999:blog-7189051805505196905.post-75224239507905647822016-07-20T06:09:00.000-07:002016-07-20T06:09:17.644-07:00GOBI PARATHA| CAULIFLOWER STUFFED PARATHA <div dir="ltr" style="text-align: left;" trbidi="on">
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Parathas are a staple of North India and typically served as breakfast with raita and pickle. We were lucky to have a small dabba near our work place. Whenever bored with our usual menu of the cafetaria we used to go the dabba for some spicy parathas.That's how I got introduced to stuffed parathas and collected the recipes from my north indian friends. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOVWSjTJ5b-X1Xmz6OAaWc4DJOWUfseRcrlqu_4P6_OggbfV0JbLTn56PR-oeDGmi-JbiU4oIlJam2TH4Uhq1euKIUEh8bQqfRxJP_wBG6kwXAQp6dcugEtiUZqw_trGM8zC6narhAcKA/s1600/Gobiparatha.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOVWSjTJ5b-X1Xmz6OAaWc4DJOWUfseRcrlqu_4P6_OggbfV0JbLTn56PR-oeDGmi-JbiU4oIlJam2TH4Uhq1euKIUEh8bQqfRxJP_wBG6kwXAQp6dcugEtiUZqw_trGM8zC6narhAcKA/s640/Gobiparatha.jpg" width="512" /></a></div>
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<a name='more'></a><b>Ingredients</b>:<br />
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Whole wheat flour : 2 cups</div>
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Salt: 1 tsp</div>
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Sugar: 1 tsp</div>
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Oil: 3 tsp</div>
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<b>For stuffing</b></div>
<div>
Cauliflower: 1 small sized</div>
<div>
Green chillies chopped: 1 </div>
<div>
Red chilli powder: 1 tsp</div>
<div>
Garam masala powder: 1/2 tsp</div>
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Turmeric powder: a pinch</div>
<div>
Salt: to taste</div>
<div>
Chopped coriander leaves: a tablespoon</div>
<div>
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<div>
<b>Procedure</b>:</div>
<div>
<ol style="text-align: left;">
<li>Mix the flour, salt, sugar and oil</li>
<li>Make the dough with required amount of warm water</li>
<li>Coat with oil and leave it for 10 min</li>
<li>Meanwhile grate the cauliflower (the flower part)</li>
<li>Finely chop the green chillies </li>
<li>Add Salt, turmeric powder, chill powder and garam masala powder to the grated cauliflower and mix well</li>
<li>Roll the dough into 3 inch diameter circle</li>
<li>Place the cauliflower in the center, bring the edges of the dough together close it</li>
<li>Flatten the dough and roll into paratha</li>
<li>Heat the tawa and cook the paratha with oil on both sides</li>
<li>Serve with pickle or raita</li>
</ol>
</div>
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<b>Step by step pictures:</b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQwO07NNdjTalUnmuWxjPRBdAV-o11ROhuvVUQEh8bWBgAQVra05vrchy1fKPS8aSdcKlgNsaxfOtJdnkNou5ChyphenhyphenL_g1fxGXLpHYXeEvWZYl4MrFFZPkHEuR_Y0B9MNVL8NK9u0HHr1do/s1600/Gobiparathastep.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQwO07NNdjTalUnmuWxjPRBdAV-o11ROhuvVUQEh8bWBgAQVra05vrchy1fKPS8aSdcKlgNsaxfOtJdnkNou5ChyphenhyphenL_g1fxGXLpHYXeEvWZYl4MrFFZPkHEuR_Y0B9MNVL8NK9u0HHr1do/s400/Gobiparathastep.jpg" width="400" /></a></div>
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Shylajahttp://www.blogger.com/profile/04487081748152898116noreply@blogger.com0tag:blogger.com,1999:blog-7189051805505196905.post-25595589708392523222016-07-18T19:36:00.000-07:002016-07-18T19:42:34.100-07:00FRIED KOZHUKATTAI | MAIDA KOZHUKATTAI<div dir="ltr" style="text-align: left;" trbidi="on">
Fried modhakam is prepared with maida/wheat flour with jaggery filling and typically fried in pure ghee. This modhakam along with <a href="http://www.amuthiskitchen.com/2011/08/arisi-rice-appam.html" target="_blank">appam</a> is a must for Ganesh homam. This can also be prepared for Ganesh chathurthi. Also this neivedhyam can be prepared the previous day night itself.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGyZhNr_IwBGgqfn3fdYaZVFyQpEmWp-GdmD21-Yg8PAJoqIBXZEFEyi8cXgWJkZXwTle2mZDjBTGwwm2uQWbBAhADuEMKNVScA9fZD3ckJGTDpQqgDTthae26sjPCNa2L88IU-Vks7iA/s1600/friedkozhukattai.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Fried Kozhukattai" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGyZhNr_IwBGgqfn3fdYaZVFyQpEmWp-GdmD21-Yg8PAJoqIBXZEFEyi8cXgWJkZXwTle2mZDjBTGwwm2uQWbBAhADuEMKNVScA9fZD3ckJGTDpQqgDTthae26sjPCNa2L88IU-Vks7iA/s640/friedkozhukattai.jpg" title="Fried Kozhukattai" width="512" /></a></div>
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<a name='more'></a><b>Ingredients</b>:<br />
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Maida/Wheat fllour - 1 cup<br />
Rava - 1 tsp (optional)<br />
Salt: a pinch<br />
Sugar: 1/2 tsp<br />
Ghee: 1 tsp + 1 tsp (divided)<br />
Coconut: 1/2cup<br />
Jaggery: 1/2 cup<br />
Ghee: to fry<br />
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<b>Procedure</b>:<br />
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<ol style="text-align: left;">
<li>Mix maida, rava,sugar, salt and ghee together. Add water and prepare the dough to pliable consistency</li>
<li>Coat the dough with little ghee and cover with wet cloth and set aside for an hour</li>
<li>Meanwhile prepare the stuffing by heating coconut, jaggery and 1 tsp of ghee together</li>
<li>Heat and stir the mixture until it forms a mass and does not stick to the sides of the vessel</li>
<li>Add powdered cardamom as well</li>
<li>Divide the dough and stuffing to 20 balls separately.</li>
<li>Grease your hands with ghee and make a small circle with the dough</li>
<li>Place the stuffing inside and close the sides to form modhak shape</li>
<li>Repeat the same for all the 20 balls</li>
<li>Fry the modhaks in ghee until it turns golden brown</li>
</ol>
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<b>Notes</b>:<br />
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<ul style="text-align: left;">
<li>For healthier options wheat flour can be used instead of maida</li>
<li>Rava adds crispness to the modhak</li>
<li>I would recommend frying in pure ghee for better taste and purity(ghee does not emit any radicals at high temp). Oil would also work well though.</li>
</ul>
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<b>Step by step Pictures:</b></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHioSMNJrvj6AIpOQdYFzB9rpzeK0hDnEfqIpV_wk5BudIP1vpDOB48SEwIYnEXOjg2uASTRVqzajS_xOXQOl3PLvLIW-IaftDYfDUc4Di8gD1tIm146_3sP07kHqV6bD9U4zlwKMVQEw/s1600/friedkozhukattaistep.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHioSMNJrvj6AIpOQdYFzB9rpzeK0hDnEfqIpV_wk5BudIP1vpDOB48SEwIYnEXOjg2uASTRVqzajS_xOXQOl3PLvLIW-IaftDYfDUc4Di8gD1tIm146_3sP07kHqV6bD9U4zlwKMVQEw/s400/friedkozhukattaistep.jpg" width="400" /></a></div>
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Recently we made two batches for 108 modhaks for homam performed at temple. Below is the measurements used<br />
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<b>Measurement of ingredients required to make 216 modhaks:</b><br />
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Maida - 11 cups<br />
Rava - 11 tsp<br />
Ghee - 11 tsp<br />
Coconut: 6 cups<br />
Jaggery - 6 cups<br />
Cardomom pods - 35<br />
Salt - a pinch<br />
Ghee : to fry<br />
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Shylajahttp://www.blogger.com/profile/04487081748152898116noreply@blogger.com1tag:blogger.com,1999:blog-7189051805505196905.post-76124966907450516932016-05-01T12:44:00.004-07:002016-05-01T12:46:06.318-07:00EGGLESS BLACK FOREST CAKE<div dir="ltr" style="text-align: left;" trbidi="on">
This is one of my favorite cakes with rich chocolate taste combined with whipped cream. I followed the recipe from here. It came out really well<br />
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<b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXsEULQEVeiKTyZIe6PfoLXJu72f0WuRYPElDpcw7lMAxdi_UzLrVGJtvQRKOIC9CjgJdyFa285ev7lDCJVDs3XtINITEqkqtkrzo3fx-LJANI2LYLvl1H4JAhD39_OD6L3yZGnxRQndA/s1600/DSC_0775_Fotor.jpg" imageanchor="1"><img alt="Eggless Black fores cake" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXsEULQEVeiKTyZIe6PfoLXJu72f0WuRYPElDpcw7lMAxdi_UzLrVGJtvQRKOIC9CjgJdyFa285ev7lDCJVDs3XtINITEqkqtkrzo3fx-LJANI2LYLvl1H4JAhD39_OD6L3yZGnxRQndA/s640/DSC_0775_Fotor.jpg" title="Eggless Black fores cake" width="512" /></a></b><br />
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<b>Ingredients</b><br />
<b>For the cake:</b><br />
All purpose flour: 2 cups<br />
Condensed milk: 14 oz can<br />
Butter: 1/2 cup<br />
Baking powder: 1 tsp<br />
Baking soda: 1 tsp<br />
Cocoa powder: 4 tablespoon<br />
Coke: 3/4 cup<br />
Vanilla extract: 1 tsp<br />
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<b>For Filling and topping</b><br />
Heavy whipping cream: 1 pint<br />
Granulated white sugar: 3 tablespoons<br />
Vanila extract: 1/2 tsp<br />
Chocolate bar: 4 oz<br />
Cherries: as required<br />
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<b>For Syrup</b><br />
Water: 1/2 cup<br />
Sugar: 1/2 cup<br />
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<b>Procedure:</b><br />
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<ol style="text-align: left;">
<li>Melt the butter and add condensed milk to it and beat well</li>
<li>Sift all the dry ingredients together (all purpose flour, baking powder, baking soda)</li>
<li>Mix the dry ingredients with butter and condensed milk along with coke</li>
<li>Pour into a greased 8inch deep cake tin</li>
<li>Bake for 40 - 45 min at 300F (150C)</li>
<li>Cool the cake completely</li>
<li>Prepare the sugar syrup by heating water and sugar together until the sugar me</li>
<li>Take the heavy whipping cream in a bowl. Add sugar and vanilla and beat until soft peak forms.</li>
<li>Shave the chocolate bar and keep it ready.<br />
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<b>Assembling the cake</b></li>
</ol>
<div style="text-align: left;">
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<ol style="text-align: left;">
<li><span style="font-family: "times" , "times new roman" , serif;">Cut the cake into 3 horizontal layers</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">Sprinkle 3-4 tablespoons of sugar syrup</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">Now spread some whipped cream on top of the cake.</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">Add the chopped cherries on top.</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">Repeat the same with other layers.</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">Cover the cake with whipped cream on all the sides</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">Decorate the top and sides with chocolate shavings and cherries</span></li>
<li><span style="font-family: "times" , "times new roman" , serif;">Refrigerate until use</span></li>
</ol>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi65UPjcXODmIXvCGWeOncAl-oLeERpcmEm0ZZes7GDy0sjcKb2XWkDwXAi-A4Gswhav9jLYX7Hw_H39ikp3f2xEOnwiPEwk97jXCtM-GSDryN2q1hWE1Tbc-KktcDlR9PIUghCqRP1-Q/s1600/DSC_0765_Fotor_Fotor.jpg" imageanchor="1"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhi65UPjcXODmIXvCGWeOncAl-oLeERpcmEm0ZZes7GDy0sjcKb2XWkDwXAi-A4Gswhav9jLYX7Hw_H39ikp3f2xEOnwiPEwk97jXCtM-GSDryN2q1hWE1Tbc-KktcDlR9PIUghCqRP1-Q/s640/DSC_0765_Fotor_Fotor.jpg" width="512" /></a></div>
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Shylajahttp://www.blogger.com/profile/04487081748152898116noreply@blogger.com1tag:blogger.com,1999:blog-7189051805505196905.post-32654749080435411782015-09-15T21:19:00.001-07:002016-07-18T19:43:43.681-07:00GANESH CHATHURTHI <div dir="ltr" style="text-align: left;" trbidi="on">
Ganesh Chthurthi is celebrated in Tamil month Avani on Sukla pasha chathurthi thithi. (17 - Sep -2015)<br />
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The clay idol of Lord Ganesha is placed in the decorated mandapam. Flower garland , specially erukamboo garland is used for decorating the idol. An umbrella is placed above the idol<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4I9FFGp-7eLaZzdrB0G8QSOdq6OITLKArWqddgwhgAhBpser5WQIdd9nGFf3nPtu8VBZoGT7S0LQ1RK9sYOwEPX2CQZXCZFcutLK5DpBzDGukauCgzYwzVQNxjOmKu19pa6-jmYEWmBg/s1600/karthigaiappam_Fotor_Collage.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4I9FFGp-7eLaZzdrB0G8QSOdq6OITLKArWqddgwhgAhBpser5WQIdd9nGFf3nPtu8VBZoGT7S0LQ1RK9sYOwEPX2CQZXCZFcutLK5DpBzDGukauCgzYwzVQNxjOmKu19pa6-jmYEWmBg/s400/karthigaiappam_Fotor_Collage.jpg" width="400" /></a></div>
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<a href="http://www.amuthiskitchen.com/2012/09/homemade-ganesh-idol.html" target="_blank">Procedures for making handmade Ganesh idol:</a><br />
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<a href="http://www.amuthiskitchen.com/2012/09/homemade-ganesh-idol.html" target="_blank"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW8uQ4zJxd_4SJ_hbu_GZTDOm9e9WJs1g7sWpoPqPLXa25dSd5FLieE-NI297ekh1DsJmMgp4-_Isr8uJ3de_8ZUbJAojpFhwuYxLKw6ceKhnILyHKYrH3XptcHCzOodohvsZ9RdEhwB8/s320/pillayarsm.jpg" width="255" /></a></div>
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<b>Neivedhyam Recipes</b><br />
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<a href="http://www.amuthiskitchen.com/2011/08/vella-kozhukattai.html" target="_blank">Coconut Vella Kozhukattai</a><br />
<a href="http://www.amuthiskitchen.com/2013/09/ulundhu-kozhukattai.html" target="_blank">Ulundhu Kozhukatti (savory)</a><br />
Ellu kozhukatti<br />
Ammini kozhukattai<br />
Idli<br />
<a href="http://www.amuthiskitchen.com/2012/07/moong-dhal-payasam.html" target="_blank">Moong dhal payasam</a><br />
<a href="http://www.amuthiskitchen.com/2011/01/sakkara-pongal.html" target="_blank">Sakkarai pongal</a><br />
<a href="http://www.amuthiskitchen.com/2012/10/kadalai-paruppu-sundal-bengal-gram.html" target="_blank">Kadala parupu sundal</a><br />
<a href="http://www.amuthiskitchen.com/2011/01/ulundhu-vadai-medhu-vadai.html" target="_blank">Ulundhu Vadai</a><br />
<a href="http://www.amuthiskitchen.com/2011/08/arisi-rice-appam.html" target="_blank">Appam</a><br />
<a href="http://www.amuthiskitchen.com/2016/07/fried-kozhukattai-maida-kozhukattai.html" target="_blank">Fried Kozhukattai</a><br />
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Fruits (especially wood apple & black berries)<br />
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Punar pooja is done the next day with betel leaves , nuts and payasam (or milk) as offerings.<br />
Then the idol is moved to the north side of the mandapam until visarjan.<br />
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Shylajahttp://www.blogger.com/profile/04487081748152898116noreply@blogger.com0tag:blogger.com,1999:blog-7189051805505196905.post-23174431528339310832015-08-31T19:18:00.000-07:002015-09-01T20:24:49.166-07:00KRISHNA JAYANTHI | GOKULASHTAMI RECIPES<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Arial, Helvetica, sans-serif;">Krishna Jayanthi also called as Krishna Janmashtami/Gokulashtami is celebrated every year during the month of Avani on Krishna Baksha Ashtami. This year Gokulashtami falls on 5-Sep-2015.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Some families perform elaborate poojas during the sunset. We typically draw various kolams(not to miss the Kutti Krishna foot print) with rice flour and perform a simple pooja in the evening.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">We also dress the little ones in the costumes of Radha and Krishna</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Butter, Aval and seedai are a must for Neivedhyam</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigasGzY2KLu8tZQDV7J35AElnYho2WKL0NubO8I7RTYW9RLC62mhiRsq9svXV4Z66htEsJq5apZW0nDL9hlbQS9xSZqXxhUS0MPIoSqv5Gj2aztwMKxMPki_sQJkve2RKXQz63URe_SbY/s1600/krishna.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigasGzY2KLu8tZQDV7J35AElnYho2WKL0NubO8I7RTYW9RLC62mhiRsq9svXV4Z66htEsJq5apZW0nDL9hlbQS9xSZqXxhUS0MPIoSqv5Gj2aztwMKxMPki_sQJkve2RKXQz63URe_SbY/s400/krishna.jpg" width="400" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZAeXkLdhJ6tFDPKldFkmRERerTmDhZ5xonf0BUliAEo3Re9mcWbonL3XS6oDi9-hXmbXjWmQQIgWdzQQTw8GIdKjzn8zLpYGURS5T_YPN2fSQBHiUjgbQEZAOS7r6cvQmTgD6VkQuW2g/s1600/krishnajayanthi1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZAeXkLdhJ6tFDPKldFkmRERerTmDhZ5xonf0BUliAEo3Re9mcWbonL3XS6oDi9-hXmbXjWmQQIgWdzQQTw8GIdKjzn8zLpYGURS5T_YPN2fSQBHiUjgbQEZAOS7r6cvQmTgD6VkQuW2g/s320/krishnajayanthi1.jpg" width="306" /></span></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><u>Krishna Jayanthi/Gokulashtami recipes</u></b></span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://southindianhome.blogspot.com/2011/08/arisi-rice-appam.html" target="_blank">Nei Appam</a></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://southindianhome.blogspot.com/2012/07/moong-dhal-payasam.html" target="_blank">Paruppu Payasam</a></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://southindianhome.blogspot.com/2011/12/uppu-seedai.html" target="_blank">Uppu seedai</a></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://southindianhome.blogspot.com/2012/07/vella-seedai.html" target="_blank">Vella seedai</a></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://southindianhome.blogspot.com/2011/08/thattai.html" target="_blank">Thattai</a></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://www.amuthiskitchen.com/2013/08/magizhampoo-thenkuzhal.html" target="_blank">Magizhampoo Thenkuzhal</a></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://www.amuthiskitchen.com/2015/08/athirasam.html#more" target="_blank">Adhirasam</a></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Kai Murukku</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Vennai (Butter)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Thayir (Curd)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Aval (Poha)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Paal (Milk)</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><u>Quick and easy recipes for Krishna Jayanthi/Gokulashtami</u></b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">(Preparation time less than 15 minutes)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://southindianhome.blogspot.com/2011/09/condensed-milk-thirattipal.html" target="_blank">Microwave Thirattipal</a></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://southindianhome.blogspot.com/2011/03/easy-arisi-murukku.html" target="_blank">Easy Arisi Murukku</a></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://www.southindianhome.blogspot.com/2012/08/aval-payasam.html" target="_blank">Instant Aval Payasam</a></span><br />
<a href="http://www.amuthiskitchen.com/2013/03/aval-kesari.html" target="_blank"><span style="font-family: Arial, Helvetica, sans-serif;">Aval Kesari</span></a><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><a href="http://www.amuthiskitchen.com/2011/08/wheat-flour-appam.html" target="_blank">Godhumai Appam</a></span><br />
<a href="http://www.amuthiskitchen.com/2011/05/maaladu.html" target="_blank"><span style="font-family: Arial, Helvetica, sans-serif;">Maalaadu</span></a><br />
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Shylajahttp://www.blogger.com/profile/04487081748152898116noreply@blogger.com19tag:blogger.com,1999:blog-7189051805505196905.post-53033287379896710872015-08-30T20:32:00.001-07:002015-08-31T20:08:55.900-07:00ATHIRASAM<div dir="ltr" style="text-align: left;" trbidi="on">
Athirasam sounds like a simple sweet with very few ingredients but is it is challenging to get to right even for seasoned cooks. After several attempts I am finally posting the recipe. Athirasam is prepared for both Krishna Jayanthi and Diwali without fail.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibw5LlcZaw6o7pKGqo3b0keSFkVBP47CJ1ecpfbXiSO46dfRm7uYiI8wkjdqIL3Pr3xSOKI0bIskdHfSTxQjepfDRVhfLKWdRlgP4xIH6R457eSYa6I5bnECUEUCqlGXnyBf6ujVRTWDw/s1600/Athirasam2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Athirasam" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibw5LlcZaw6o7pKGqo3b0keSFkVBP47CJ1ecpfbXiSO46dfRm7uYiI8wkjdqIL3Pr3xSOKI0bIskdHfSTxQjepfDRVhfLKWdRlgP4xIH6R457eSYa6I5bnECUEUCqlGXnyBf6ujVRTWDw/s640/Athirasam2.jpg" title="Athirasam" width="456" /></a></div>
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<b>Ingredients</b><br />
Raw rice: 1 cup<br />
Powdered Jaggery: 1 cup<br />
Cardomom pods: 4<br />
Ghee: 1 tsp<br />
Oil: for deep frying<br />
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<b>Procedure:</b><br />
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<ol style="text-align: left;">
<li>Wash the rice and soak in water for 2 hours</li>
<li>Drain the water and spread in a white cloth/napkin and allow to dry for 30 minutes<div class="separator" style="clear: both; text-align: center;">
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</li>
<li>While the rice is still wet, grind the rice in the mixie to a coarse powder along with cardomom pods</li>
<li><br /></li>
<li>Sift the powdered flour (optional)</li>
<li>Take 2 tablespoon of water and add the powdered jaggery</li>
<li>Bring it to a boil and cook until the syrup reaches athirasam consistency.</li>
<li>Keep some water in the bowl nearby. Add a drop of the syrup, you see the below consistency at different stages</li>
</ol>
<div>
Stage 1: The syrup dissolves in water<br />
Stage 2: The water forms a thread in the water<br />
Stage 3: When rolled it will form a mass but still will dissolve in water<br />
Stage 4: When rolled it will form a mass and will not dissolve in water. This is the right stage</div>
<ol style="text-align: left;">
<li>Switch off as soon as it reaches the consistency</li>
<li>Pour the syrup little by little in the rice flour and mix with a laddle</li>
<li>Knead it to a dough. It will be little sticky</li>
<li>Store this in an airtight container for a day. The dough will become thick now</li>
<li>Roll into equal balls</li>
<li>Heat oil in a kadai</li>
<li>Grease the ball with ghee and place one of them inside a ziplock cover</li>
<li>Press it with a tumbler</li>
<li>Gently take this and slip inside the oil</li>
<li>Once the bottom side is cooked, it will come up in oil</li>
<li>Gently flip and cook the other side</li>
<li>Remove from oil (Use two laddles to squeeze the excess oil)</li>
</ol>
<b>Step by Step pictures</b><br />
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<b><u>Notes</u></b>:<br />
Make sure that the rice is still wet before grinding. Do not dry the rice for too long<br />
The rice can be grounded coarsely and need not be fine. However make sure it is not too coarse. Otherwise the athirasam will fall apart<br />
If the dough is too thick add some milk before preparing the athirasam.<br />
If the dough is too loose add some rice flour to it<br />
The consistency of the jaggery syrup is very important.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgIh6_Tcannfw334CrArhmbTdBNCFEc9g7ZTqW2yqIGfXNVa1P2_4E9UbxmqMFBqQ6jMoQiEs6P0_CYRPA-MNol3slN6lbRr_gwvVw7wbFM1iwes3Vvgq3Bvwdp98HGUczxrG3ySAyCiQ/s1600/Athirasam3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Athirasam" border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgIh6_Tcannfw334CrArhmbTdBNCFEc9g7ZTqW2yqIGfXNVa1P2_4E9UbxmqMFBqQ6jMoQiEs6P0_CYRPA-MNol3slN6lbRr_gwvVw7wbFM1iwes3Vvgq3Bvwdp98HGUczxrG3ySAyCiQ/s640/Athirasam3.jpg" title="Athirasam" width="510" /></a></div>
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Shylajahttp://www.blogger.com/profile/04487081748152898116noreply@blogger.com1tag:blogger.com,1999:blog-7189051805505196905.post-77705853683979997672015-07-12T19:52:00.000-07:002015-07-12T19:52:00.732-07:00KAVUNI ARISI SWEET | BLACK RICE PUDDING <div dir="ltr" style="text-align: left;" trbidi="on">
Black rice is rich in anti oxidants and has lots of other health benefits. It was once known as forbidden rice in China and it was consumed only by the emperors.<br />
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This rice is called as Kavuni arisi in India and is very popularly served as a dessert in few South Indian marriages. This recipe is quite similar to black rice pudding served in China. This pudding has a very unique and nutty flavour to it. The dark purple color makes it appealing too. This can be had as an healthy breakfast too.<br />
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<b>Ingredients</b><br />
Black Rice: 1/2 cup<br />
Sugar: 6 tablespoons<br />
Grated coconut: 1/4 cup<br />
Ghee: 2 tsp<br />
Cashew nuts: 1 tablespoon<br />
Cardamom pods: 4<br />
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<b>Procedure:</b><br />
Wash and soak the rice overnight or for atleast 6 hours<br />
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Add 2 cups of water and cook the rice in pressure cooker. (After 3 whistles simmer and cook for 20 minutes)<br />
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Mash the rice with a laddle<br />
Heat the pressure cooker and add cardamom powder and sugar to the cooked rice and mix well<br />
Heat 2 tsp of ghee and fry the cashews and add to the cooked rice<br />
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Garnish with grated coconut<br />
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<b>Notes:</b><br />
If having this for breakfast add only 1/4 of sugar. If preparing for dessert increase the sugar to 1/2 cup<br />
It takes some time to get the rice cooked. If the rice is not cooked properly add more water and cook in pressure cooker<br />
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Shylajahttp://www.blogger.com/profile/04487081748152898116noreply@blogger.com1tag:blogger.com,1999:blog-7189051805505196905.post-3605703815202483882015-04-23T20:03:00.002-07:002015-04-23T20:03:46.117-07:00EGGLESS CHEWY BROWNIES<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">I had been trying to bake a decent eggless brownie for the past few years but most of my attempts failed. The brownies either turned very gooey in the middle, or very dry, cookie like or sometimes even cake like. Finally I found a recipe that worked in a cookbook from my local library. The brownies turned out to be little chewy which we liked.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUuqudV_PDXae5lrWJznaszOCNqqZMwblGGJ4BZ3S_rHw8La-dp05ixZqSrWY3_sKwQKMLV8GnEbqGLkUHw9zrZBUAfR5L10UjTyrsxLkNn0VhlNowDBaTTlO2cSPLDoh9OAziwZ5yaN0/s1600/brownie_Fotor.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Eggless Chewy brownies" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUuqudV_PDXae5lrWJznaszOCNqqZMwblGGJ4BZ3S_rHw8La-dp05ixZqSrWY3_sKwQKMLV8GnEbqGLkUHw9zrZBUAfR5L10UjTyrsxLkNn0VhlNowDBaTTlO2cSPLDoh9OAziwZ5yaN0/s1600/brownie_Fotor.jpg" height="640" title="Eggless Chewy brownies" width="512" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><b>Ingredients</b>:</span><br />
<span style="font-family: Verdana, sans-serif;">All Purpose flour: 1.25 cup</span><br />
<span style="font-family: Verdana, sans-serif;">Baking chocolate bar: 4 oz (113gm)</span><br />
<span style="font-family: Verdana, sans-serif;">Condensed milk: 14 oz can</span><br />
<span style="font-family: Verdana, sans-serif;">Unsalted Butter: 1/2 cup</span><br />
<span style="font-family: Verdana, sans-serif;">Baking powder: 1/2 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Baking soda: 1 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Vanilla extract: 1/2 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Chopped nuts: 2 tablespoons (optional)</span><br />
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<span style="font-family: Verdana, sans-serif;"><b>Procedure</b>:</span><br />
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<ol style="text-align: left;">
<li><span style="font-family: Verdana, sans-serif;">Melt the butter in a sauce pan. Add the chocolate bar and mix together well.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Alternatively microwave the butter for 30 seconds and then add the chocolate and microwave for another 30 - 45 seconds</span></li>
<li><span style="font-family: Verdana, sans-serif;">Add the vanilla extract & condensed milk and mix well</span></li>
<li><span style="font-family: Verdana, sans-serif;">Sift the dry ingredients</span></li>
<li><span style="font-family: Verdana, sans-serif;">Combine the dry and wet ingredients</span></li>
<li><span style="font-family: Verdana, sans-serif;">Add the chopped nuts and gently fold in the batter</span></li>
<li><span style="font-family: Verdana, sans-serif;">Line a 9" square pan with parchment paper and pour the batter</span></li>
<li><span style="font-family: Verdana, sans-serif;">Bake in a preheated oven of 350F for 30 to 35 minutes</span></li>
<li><span style="font-family: Verdana, sans-serif;">Allow the brownie to cool down and then cut into square pieces</span></li>
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Notes:<br />
All purpose flour can be replaced with Atta as well.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRbQR2XzV3E6e_gM1vtdZJbpbnrlvBCKmdyA0qxA3QuapawPUuprAU9trWhB6_CnGn4wO3i-P9jefr9j30TcAGd-OLoxAmvWoShCrsvKxqXrjJnuXAUa-212t4RFuEGZOd2YvttOaJ5x0/s1600/brownie2_small.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Eggless Chewy brownies" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRbQR2XzV3E6e_gM1vtdZJbpbnrlvBCKmdyA0qxA3QuapawPUuprAU9trWhB6_CnGn4wO3i-P9jefr9j30TcAGd-OLoxAmvWoShCrsvKxqXrjJnuXAUa-212t4RFuEGZOd2YvttOaJ5x0/s1600/brownie2_small.jpg" height="640" title="Eggless Chewy brownies" width="510" /></a></div>
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Shylajahttp://www.blogger.com/profile/04487081748152898116noreply@blogger.com3tag:blogger.com,1999:blog-7189051805505196905.post-24259414292494657412015-03-26T20:12:00.002-07:002015-03-26T20:13:38.352-07:00MYSORE RASAM <div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana, sans-serif;">Mysore rasam is a very flavourful rasam prepared with freshly ground rasam powder with coconut. I used to prepare this rasam for special occasions.My son used to drink this rasam like a soup!</span><br />
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<span style="font-family: Verdana, sans-serif;"><b>Ingredients</b></span><br />
<span style="font-family: Verdana, sans-serif;">Cooked toor dhal: 1/2 cup</span><br />
<span style="font-family: Verdana, sans-serif;">Tomato: 1 small</span><br />
<span style="font-family: Verdana, sans-serif;">Tamarind: one large gooseberry size</span><br />
<span style="font-family: Verdana, sans-serif;">Curry leaves: a sprig</span><br />
<span style="font-family: Verdana, sans-serif;">Turmeric powder: a pinch</span><br />
<span style="font-family: Verdana, sans-serif;">Asafoetida: a generous pinch</span><br />
<span style="font-family: Verdana, sans-serif;">Salt: 1.5 tsp (adjust to taste)</span><br />
<span style="font-family: Verdana, sans-serif;">Coriander leaves: few</span><br />
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<span style="font-family: Verdana, sans-serif;"><b>To fry and grind</b></span><br />
<span style="font-family: Verdana, sans-serif;">Coconut oil/ ghee: 1 tsp</span><br />
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<span style="font-family: Verdana, sans-serif;">Dried red chillies: 4 or 5</span></div>
<span style="font-family: Verdana, sans-serif;">Bengal gram dhal/Kadala paruppu: 1.5 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Coriader seeds/Dhaniya: 1 tablespoon</span><br />
<span style="font-family: Verdana, sans-serif;">Cumin seeds/Jeera: 1/2 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Pepper: 1/4 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Fengureek seeds: 1/8 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Grated coconut: 3 tablespoons</span><br />
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<span style="font-family: Verdana, sans-serif;"><b>To temper</b></span><br />
<span style="font-family: Verdana, sans-serif;">Coconut oil/ ghee: 1 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Dried red chillies: 1 or 2 (optional)</span><br />
<span style="font-family: Verdana, sans-serif;">Mustard seeds: 1/2 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Cumin seeds: 1/4 tsp</span><br />
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<span style="font-family: Verdana, sans-serif;"><b>Procedure</b>:</span><br />
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<span style="font-family: Verdana, sans-serif;">1) Soak tamarind in enough water</span><span style="font-family: Verdana, sans-serif;"><br /></span><span style="font-family: Verdana, sans-serif;">2) Heat 1 tsp of oil in a pan and fry the bengal gram dhal, coriander seeds, cumin, pepper, fenugreek & chillies</span><span style="font-family: Verdana, sans-serif;"><br /></span><br />
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<span style="font-family: Verdana, sans-serif;">3) Once it turns reddish brown, add the grated coconut and fry for a minute. </span><span style="font-family: Verdana, sans-serif;"><br /></span><br />
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<span style="font-family: Verdana, sans-serif;">4) Allow it to cool and grind to a fine powder in a mixie</span><br />
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
<span style="font-family: Verdana, sans-serif;">5) Extract the tamarind juice with 2 cups of water</span><br />
<span style="font-family: Verdana, sans-serif;">6) Boil the tamarind juice along with chopped tomatoes.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoSAe13x_p0qyFNgSsFwcSTkaRU45YQF2dOIJHxl3EphZaD1sGNXOiA6OVmYhvStQ5p-bt-vo_qwC0mVMXGW-xetghDA2E71nUaJ0O8Orh1CTXPrsu2aWc27UecSOQSxR2nYpbKgJSwgE/s1600/mysorerasam31.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjoSAe13x_p0qyFNgSsFwcSTkaRU45YQF2dOIJHxl3EphZaD1sGNXOiA6OVmYhvStQ5p-bt-vo_qwC0mVMXGW-xetghDA2E71nUaJ0O8Orh1CTXPrsu2aWc27UecSOQSxR2nYpbKgJSwgE/s1600/mysorerasam31.jpg" height="133" width="200" /></a></div>
<span style="font-family: Verdana, sans-serif;">7) Once it comes to a boil add curry leaves, turmeric powder,salt and asafoetida and simmer for 10 minutes until the tomatoes are cooked</span><br />
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<div class="separator" style="clear: both; text-align: center;">
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<span style="font-family: Verdana, sans-serif;">8) Now add the cooked toor dhal and 1 more cup of water, increase the flame to high and allow it to come to a boil.</span><br />
<span style="font-family: Verdana, sans-serif;">9) When the rasam is about to boil add the ground rasam powder and boil for not more than a minute</span><br />
<span style="font-family: Verdana, sans-serif;">10) Temper with 1 tsp ghee, mustard seeds and cumin seeds and garnish with chopped coriander leaves</span><br />
<ol style="text-align: left;">
</ol>
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Shylajahttp://www.blogger.com/profile/04487081748152898116noreply@blogger.com4tag:blogger.com,1999:blog-7189051805505196905.post-10771915158788239862015-03-14T19:59:00.002-07:002015-03-24T19:05:08.204-07:00KARADAYAN NONBU UPPU ADAI<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><br /></b>
<b></b><br />
<a name='more'></a><b>Ingredients</b></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Verdana; font-size: 16px;">
Raw Rice: 1 cups</div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Verdana; font-size: 16px;">
Karamani (Black eyed bean): 1/4 cup</div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Verdana; font-size: 16px;">
Finely sliced coconut: 1/2 cup</div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Verdana; font-size: 16px;">
Water: 1.5 cups</div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Verdana; font-size: 16px;">
Ghee:1/2 tsp</div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Verdana; font-size: 16px;">
Salt: 1 tsp</div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Verdana; font-size: 16px;">
Mustard seeds: 1 tsp</div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Verdana; font-size: 16px;">
Urad dhal: 2 tsp</div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Verdana; font-size: 16px;">
Chopped green chilli: 1 tsp</div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Verdana; font-size: 16px;">
Chopped ginger: 2 tsp</div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Verdana; font-size: 16px;">
Oil: 1.5 tsp</div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-size: 16px; min-height: 19px;">
<br /></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Verdana; font-size: 16px;">
<b>Procedure</b>:</div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Verdana; font-size: 16px;">
<span style="font-kerning: none; text-decoration: underline;">Step1</span>:</div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Verdana; font-size: 16px;">
Wash the rice and dry it</div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-size: 16px; min-height: 19px;">
<br /></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Verdana; font-size: 16px;">
<span style="font-kerning: none; text-decoration: underline;">Step2</span>:</div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Verdana; font-size: 16px;">
Dry roast the rice in medium flame until it becomes light brown and let it cool</div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 12px;">
<br /></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-size: 16px; min-height: 19px;">
<br /></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Verdana; font-size: 16px;">
<span style="font-kerning: none; text-decoration: underline;">Step3</span>:</div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Verdana; font-size: 16px;">
Dry roast karamani for 2 - 3 minutes and add water and cook for 15 min</div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-size: 16px; min-height: 19px;">
<br /></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Verdana; font-size: 16px;">
<span style="font-kerning: none; text-decoration: underline;">Step4</span>:</div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Verdana; font-size: 16px;">
Slightly fry the sliced coconut in 1 tsp of ghee</div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 12px;">
<br /></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-size: 16px; min-height: 19px;">
<br /></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Verdana; font-size: 16px;">
<span style="font-kerning: none; text-decoration: underline;">Step5</span>:</div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Verdana; font-size: 16px;">
Powder the rice in a mixie</div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-size: 16px; min-height: 19px;">
<br /></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Verdana; font-size: 16px;">
<span style="font-kerning: none; text-decoration: underline;">Step6</span>:</div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Verdana; font-size: 16px;">
Dry roast the rice flour again for 2-3 minutes.</div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Verdana; font-size: 16px;">
<br /></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Verdana; font-size: 16px;">
<span style="font-kerning: none; text-decoration: underline;">Step 7</span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Verdana; font-size: 16px;">
Heat 1.5 tsp of oil in a pan and add mustard seeds. Once it starts spluttering add urad dhal</div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-size: 16px; min-height: 19px;">
<br /></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Verdana; font-size: 16px;">
<span style="font-kerning: none; text-decoration: underline;">Step8:</span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Verdana; font-size: 16px;">
Add chopped green chilli and ginger.</div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 12px;">
<br /></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-size: 16px; min-height: 19px;">
<br /></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Verdana; font-size: 16px;">
<span style="font-kerning: none; text-decoration: underline;">Step9:</span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Verdana; font-size: 16px;">
Add 1.5 cups of water and bring it a boil. Add coconut, karamani and salt as well</div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Helvetica; font-size: 12px;">
<br /></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-size: 16px; min-height: 19px;">
<br /></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Verdana; font-size: 16px;">
<span style="font-kerning: none; text-decoration: underline;">Step10:</span></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Verdana; font-size: 16px;">
Now add the remaining rice flour and stir it continuously until thick dough consistency is reached. Allow it to cool</div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-size: 16px; min-height: 19px;">
<br /></div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Verdana; font-size: 16px;">
<span style="font-kerning: none; text-decoration: underline;">Step11</span>:</div>
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Verdana; font-size: 16px;">
Make round shapes with the dough with a hole in the center and steam cook in idli plate for 7-10 minutes</div>
<br />
<div style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-size: 16px; min-height: 19px;">
<br /></div>
</div>
Shylajahttp://www.blogger.com/profile/04487081748152898116noreply@blogger.com3tag:blogger.com,1999:blog-7189051805505196905.post-17747444720438241352015-03-13T06:33:00.000-07:002015-03-13T18:48:24.223-07:00KARADAYAN NONBU VELLA ADAI<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihhuYAuczkZ5gryhM5nMAkA3X-3Br9-X5W3WJib1hNxAt5OCGv0yLLQcWfOIlLtRSvucoGwpMwnHsSDXElMN5ufGaJ8x9MFyC16CfDjHprQbp4vQwrEazjHqoHpjSygPToDNufEXp6KiI/s1600/karadayanadaibrownorg1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vella Adai" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihhuYAuczkZ5gryhM5nMAkA3X-3Br9-X5W3WJib1hNxAt5OCGv0yLLQcWfOIlLtRSvucoGwpMwnHsSDXElMN5ufGaJ8x9MFyC16CfDjHprQbp4vQwrEazjHqoHpjSygPToDNufEXp6KiI/s1600/karadayanadaibrownorg1.jpg" height="640" title="Vella Adai" width="510" /></a></div>
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<b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></b>
<b><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Ingredients</span></b><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Raw Rice: 1 cups</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Karamani (Black eyed bean): 1/4 cup</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Finely sliced coconut: 1/2 cup</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Water: 1.5 cups</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Ghee:1/2 tsp</span><br />
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Jaggery grated: 1 cup</span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Cardomom powder: 1 tsp</span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></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;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><b>Procedure</b>:</span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><u>Step1</u>:</span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Wash the rice and dry it</span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><u>Step2</u>:</span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Dry roast the rice in medium flame until it becomes light brown and let it cool.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPqaFCSes98M8vCuE-aKim6UwWc_STdLXm5bQ2mUEBqM_q72PEF9pU-x22hJ0jfvHhpeqI3S2curVCioyxQMSR9N8ZpstrSNuzrTN9kKBHOwL89NhhdLOXTBFz2MHbTfw_fb10NnXlzew/s1600/ada1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="199" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPqaFCSes98M8vCuE-aKim6UwWc_STdLXm5bQ2mUEBqM_q72PEF9pU-x22hJ0jfvHhpeqI3S2curVCioyxQMSR9N8ZpstrSNuzrTN9kKBHOwL89NhhdLOXTBFz2MHbTfw_fb10NnXlzew/s200/ada1.JPG" width="200" /></a></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><u>Step3</u>:</span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Dry roast karamani for 2 - 3 minutes and add water and cook for 15 min.</span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><u>Step4</u>:</span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Slightly fry the sliced coconut in 1 tsp of ghee.</span><br />
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br /></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXjpbKZR_9rsxxZSRDxMSzKXu7diUtHSUWwtyG9kKt32KEi_CsCRsYXRmiLCjUcF0CYSQKdxmmNV3vrHo6jhSlsT-gBZQug2FjDQMTvEAtLv8U5J4FmI_drc08_KamG0apyFLKq94dHY0/s1600/ada3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="176" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXjpbKZR_9rsxxZSRDxMSzKXu7diUtHSUWwtyG9kKt32KEi_CsCRsYXRmiLCjUcF0CYSQKdxmmNV3vrHo6jhSlsT-gBZQug2FjDQMTvEAtLv8U5J4FmI_drc08_KamG0apyFLKq94dHY0/s200/ada3.JPG" width="200" /></a></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><u>Step5</u>:</span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Powder the rice in a mixie</span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><u>Step6</u>:</span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Dry roast the rice flour again for 2-3 minutes.</span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;"><br />
</span></div>
<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">
<u><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Step7:</span></u></div>
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Heat 1.5 cups of water in a pan and add grated jaggery to it.Once the jaggery starts melting add sliced cocunut,cooked karamani and cardomom powder.</span><br />
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<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Now slowly add half of the quantity of powdered rice and stir continously until the flour is cooked and thick consistency is reached. Allow it to cool.</span><br />
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<u><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Step9:</span></u></div>
<span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Make round shapes with the dough with a hole in the center and steam cook in idli plate for 7-10 minutes</span><br />
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Shylajahttp://www.blogger.com/profile/04487081748152898116noreply@blogger.com32tag:blogger.com,1999:blog-7189051805505196905.post-45951355441624118482014-11-30T19:40:00.000-08:002014-12-03T19:24:16.391-08:00KARTHIGAI DEEPAM RECIPES<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Arial, Helvetica, sans-serif;">Karthigai Deepam is celebrated on full moon day on the month of Tamil month Karthigai.This year it falls on 5 Dec 2014.</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">On the day of Karthigai the whole house is decorated with oil lit lamps.Every year we used to get more oil lamps and decorate it with paints and pearls.Typically gingelly oil is used to lit the lamps.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Kids used to burst crackers as well (We used to save some for Karthigai when we buy crackers for Diwali).</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Karthigai Deepam is celebrated predominantly in Shiva temple especially at Arunachaleswar temple at Thiruvannamalai.Thiruvannamalai is also known as Agni (Fire) sthalam.Barani Deepam is lit on that day</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Thiru Karthigai Recipes
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<tr><td style="text-align: center;"><a href="http://www.amuthiskitchen.com/2012/07/moong-dhal-payasam.html"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiXA8S-T1F-EXzoHmnGFQp5ZJM2jWYGMe8gqnEj6IwhrOjEhs_UUm998Z66lOtSb_AODvxAzm3FMpyxqF8k_G5uIZDy_dTjPElK7CU3tLsg4MNqf7A8jcG2jRtHuTZ9lpc8LMJNpYiUM_s/s1600/Moongdhalpayasam1small.jpg" height="150" style="margin-left: auto; margin-right: auto;" width="130" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><b><a href="http://www.amuthiskitchen.com/2012/07/moong-dhal-payasam.html">Parupu Payasam</a></b></span></td></tr>
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<tr><td style="text-align: center;"><a href="http://www.amuthiskitchen.com/2011/08/arisi-rice-appam.html"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnYYrtgwSWDdV3vRqoFOO7GiQyXb_PkD65Ke9YatSa11KiLk3mcWqBzPPxP5sNaQQsPiOfvfnhlV1MX6G1ZEp_XrPXnccJL_5VPCYLqnX2MZsQAP02ummrXH3n6CBeTu1bbTwwIaYnb9s/s320/karthigaiappam.jpg" height="150" style="margin-left: auto; margin-right: auto;" width="130" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><b><a href="http://www.amuthiskitchen.com/2011/08/arisi-rice-appam.html">Nei Appam</a></b></span></td></tr>
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<tr><td style="text-align: center;"><a href="http://www.amuthiskitchen.com/2011/12/karthigai-pori-urundai.html"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUk7-kAaUKq3sWH9yelHNrnptOC1AzhQrFF3o2ULtokHxTllgD668J_1Xuw6AF5cgLKJk4v2l6M5XgLTzntiE4QBL4f9DD7Z1pFH22kIt4PK3z17lV6amDGol1m8lYpqrjp8jtSQOxDcM/s1600/karthigaiporismall.jpg" height="150" style="margin-left: auto; margin-right: auto;" width="130" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><b><a href="http://www.amuthiskitchen.com/2011/12/karthigai-pori-urundai.html">Pori Urundai</a></b></span></td></tr>
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<tr><td style="text-align: center;"><a href="http://www.amuthiskitchen.com/2011/08/wheat-flour-appam.html"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ-W7e4bwrf0xIWleRRbKTRbnHXoR9MQKJo7uBNzFxdUBP28Yli_JPG7CYzdI3QTWAltWtzAKN-NPowxDEqoGtPXy-xHgApYHmv2O79bP7UR6B17s791ngtUJp3ZIXHoCwnxAwTFr6Q4Q/s320/wheatappam.jpg" height="150" style="margin-left: auto; margin-right: auto;" width="130" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Arial, Helvetica, sans-serif; font-size: small;"><b><a href="http://www.amuthiskitchen.com/2011/08/wheat-flour-appam.html">Godhumai Appam</a></b></span></td></tr>
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Shylajahttp://www.blogger.com/profile/04487081748152898116noreply@blogger.com13tag:blogger.com,1999:blog-7189051805505196905.post-46086344099631602112014-07-17T20:34:00.004-07:002014-07-17T20:39:36.982-07:00PAYASAM RECIPES FOR AADI VELLI<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHstOEsrPu_9XJ3-UoLzR08_t_7iVm9WwddSNu_uIJLi-FzCDfY6pXxTsOZO_AdBH-eBIXAYK9vibhYpyCLL3WWAtNVXIgvr0kwCAL0jNVT48eF13CqfjTDaUKM-rsmo4uBOiaMd6noBM/s1600/payasams.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHstOEsrPu_9XJ3-UoLzR08_t_7iVm9WwddSNu_uIJLi-FzCDfY6pXxTsOZO_AdBH-eBIXAYK9vibhYpyCLL3WWAtNVXIgvr0kwCAL0jNVT48eF13CqfjTDaUKM-rsmo4uBOiaMd6noBM/s1600/payasams.jpg" height="225" width="400" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">All fridays in the tamil month of Aadi is considered auspicious. Payasam is prepared in the evenings as offerings to Devi. Below are some of the payasam recipes for Aadi Velli</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><a href="http://www.amuthiskitchen.com/2013/07/coconut-rice-payasam.html" target="_blank">Thengai Arisi Payasam:</a></b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">A rich payasam with coconut and raw rice that is typically prepared on the first day of Aadi. Can be prepared with either sugar or jaggery.</span><br />
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<a href="http://www.amuthiskitchen.com/2013/07/coconut-rice-payasam.html" target="_blank"><img alt="Coconut Rice Payasam" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioxgr1MbScF1ck6x5a2t2zLnznP5Mb2f_shrelWg6-aHn4VMUP_7A53o-VnFpqEsnABo0I7gPP30kQXEBE7VGK-2aZl_eAiLfkxYkdwaT62czT5fsjWMUCt7j5NgebeJEUjsfkRcINXgo/s320/thengaipayasam31.jpg" height="320" title="Coconut Rice Payasam" width="256" /></a><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><a href="http://www.amuthiskitchen.com/2012/07/moong-dhal-payasam.html" target="_blank">Moong dhal Payasam:</a></b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">This is the most commonly prepared payasam for all poojasa and a must for Varalakshmi Pooja</span><br />
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<a href="http://www.amuthiskitchen.com/2012/07/moong-dhal-payasam.html" target="_blank"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9KOFsi4uHSRJ8s3VeWVG_pPzSHEABiip0t84c-_AEZyoQtVw2iglkt0apzN2lQywwoStao3CmKnY0dcGBLeVJZCKp20LYsUXn603H4k2FRYFxVRZvnfb5c1taxehm_OObUrDBoYDXmO4/s320/payathamparuppupayasam-2.jpg" height="320" width="256" /></a><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><a href="http://www.amuthiskitchen.com/2012/10/semiya-payasam-vermicelli-kheer.html" target="_blank">Semiya Payasam:</a></b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Kid's favorite payasam that can be prepared in few minutes.</span><br />
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<a href="http://www.amuthiskitchen.com/2012/10/semiya-payasam-vermicelli-kheer.html" target="_blank"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2wClndRIiIEIWVYrNOQGRUwQco60lOrRmlu69W1wE_gAGjDYmnVQSZ43Fp56tENIGjR4tuBoL9ZaIRT0MP5p2SYr1t9Ns7Y3bv6N5sbDh1-_9ORh7JDy5sJMXO4nkeQpkrvH4nE0QNug/s320/semiyapayasam.jpg" height="320" width="247" /></a><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><a href="http://www.amuthiskitchen.com/2012/04/pal-payasam-pressure-cooker-method.html" target="_blank">Paal Payasam:</a></b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">A little time consuming. Nevertheless a delicious payasam.</span><br />
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<a href="http://www.amuthiskitchen.com/2012/04/pal-payasam-pressure-cooker-method.html" target="_blank"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvd5gQ1V43Jy1wUugRwRux6ocy_PA5_kMCKurFymi7gdpUtFODdgHymr1B-jII1Zd60iJIpTuf9qem07OhCfbItkWaoBxyBaf5WduK8pCMKq5p0iLyLq6Dj3Tuft2LsmXvknzyYG8eWxA/s320/palpayasam.jpg" height="320" width="246" /></a><span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b><a href="http://www.amuthiskitchen.com/2014/01/poori-payasam.html" target="_blank">Poori Payasam:</a></b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">For those who are looking for a change from the usual array of payasams.</span><br />
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<a href="http://www.amuthiskitchen.com/2014/01/poori-payasam.html" target="_blank"><img alt="Poori Payasam" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7hfWpXWjFCxo0I5NmSygdEMch0jmSk-LHzcV-3g-xhPdMnHZRV7zQIOZM9eF_2xE-ahNBX7_CfeRdUdc8psDGVTCbNNiZk3EMDwLXUiIKi3OIWaoOs_V2zPP_FIqHY7aUqbLwEgOSBHo/s320/puripayasam1.jpg" height="320" width="256" /></a><br />
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<a href="http://www.amuthiskitchen.com/2012/08/aval-payasam.html" target="_blank"><span style="font-family: Arial, Helvetica, sans-serif;"><b>Aval Payasam:</b></span></a><br />
<span style="font-family: Arial, Helvetica, sans-serif;">A quick fix for busy days.</span><br />
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<a href="http://www.amuthiskitchen.com/2012/08/aval-payasam.html" target="_blank"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjMHvQi39a88tm7lG3I6kELfQaq9t9wmB5iK19cQUT1WjypMDKOzkTLPoMNqJhJWkOGCjJYQpSIGslQgDk-oo1_fJBF5EVevi-G7VQL3YQ3MAqmE-ttEbFLedVE_09DK2poXpnh_XVY5o/s320/avalpayasam1.jpg" height="320" width="255" /></a></div>
Shylajahttp://www.blogger.com/profile/04487081748152898116noreply@blogger.com5tag:blogger.com,1999:blog-7189051805505196905.post-20295280232208211152014-07-13T19:29:00.000-07:002014-07-13T19:29:18.231-07:00PUDHINA THOGAYAL | MINT THUVAYAL<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">Thogayal is a staple in our home and Pudhina thogayal is my all time favourite. Pudhina thogayal can be served with hot rice or as an accompaniment for idli/dosa.</span></div>
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<span style="font-family: Verdana, sans-serif;"><b><b>Ingredients</b></b></span></div>
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<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Fresh mint: 1 bunch</span></div>
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<span style="font-family: Verdana, sans-serif;">Bengal gram dhal/Kadala paruppu: 1 tsp</span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Urad dal: 2 tablespoon</span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Red chillies: 2 </span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Tamarind: a small gooseberry sized</span></div>
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<span style="font-family: Verdana, sans-serif;">Salt: 1/2 tsp</span></div>
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<span style="font-family: Verdana, sans-serif;">Asafeotida: a pinch</span></div>
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<span style="font-family: Verdana, sans-serif;">Oil: 1 tsp</span></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span></div>
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<b style="font-family: Verdana, sans-serif;">Procedure</b><span style="font-family: Verdana, sans-serif;">:</span></div>
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<ol style="text-align: left;">
<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Remove the stems and stalks from the pudina and separate the leaves</span></li>
<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Wash the leaves thoroughly and keep it aside</span></li>
<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Heat 1 tsp of oil in a pan and add the redchillies.</span></li>
<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Once it has fluffed up a bit, add the urad and bengal gram dhal and fry until it turns reddish brown</span></li>
<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Now add the tamarind, hing and fry for a few seconds</span></li>
<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Switch off the flame and add the mint leaves and fry it in the same heat</span></li>
<li style="text-align: justify;"><span style="font-family: Verdana, sans-serif;">Allow to cool and grind it along with salt and water to a coarse paste</span></li>
</ol>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Step by step pictures:</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-QKhB_5ojmo1O0LU7nBPS3pAgEZhyaB_5MOlYNxnoCMRHXeNru2SZRSuOGw7g8C27rnTGv5TvjZymhaM4x2GM_O_zSSJ3DyEvfWuT5gkauQbOegLAKX4P6Igi6AiBHXq8kvmKw8m_LbE/s1600/mintthogayal1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Pudhina Thogayal" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-QKhB_5ojmo1O0LU7nBPS3pAgEZhyaB_5MOlYNxnoCMRHXeNru2SZRSuOGw7g8C27rnTGv5TvjZymhaM4x2GM_O_zSSJ3DyEvfWuT5gkauQbOegLAKX4P6Igi6AiBHXq8kvmKw8m_LbE/s1600/mintthogayal1.png" height="144" title="Pudhina Thogayal" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioShL8sp4EssBmQLT1iL5_LDdvFdw5_2rpxddrPpwz9esx9g4eoo1rt3reqB7sw24lRwAR2Kd4kdzOE6xrrlnsYlWI-t3ygu9QdwL9J3teVNMmKr849h4AlcBVF23fONs4LzOdbnlQe2Q/s1600/mintthogayal2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Pudhina Thogayal" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioShL8sp4EssBmQLT1iL5_LDdvFdw5_2rpxddrPpwz9esx9g4eoo1rt3reqB7sw24lRwAR2Kd4kdzOE6xrrlnsYlWI-t3ygu9QdwL9J3teVNMmKr849h4AlcBVF23fONs4LzOdbnlQe2Q/s1600/mintthogayal2.png" height="149" title="Pudhina Thogayal" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvB1JWjh34Te3urP8_-MpIV-FZksQagk73s15jwGOKfbdCa8yYSoYkFI8WACLg26TPWV65yrj2U-Kf2hGogNdUmIJm4NugQs8NCfZvxRbfyMNEm3lIZYTnOy5sY87Z6igCD13uWCXYAas/s1600/mintthogayal3.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Pudhina Thogayal" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvB1JWjh34Te3urP8_-MpIV-FZksQagk73s15jwGOKfbdCa8yYSoYkFI8WACLg26TPWV65yrj2U-Kf2hGogNdUmIJm4NugQs8NCfZvxRbfyMNEm3lIZYTnOy5sY87Z6igCD13uWCXYAas/s1600/mintthogayal3.png" height="143" title="Pudhina Thogayal" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhBO-uwcZaD_j2xAalEe29x6TfJcahoTs8-n5rR18TfYYaRdv6LUGgUD916WCdU7rWXrC0NjJaJ6gOYVZN7ui9yF1r6PFcBACl1hGUaNTFUYND2KLYfvoemxYkGH5mJDgoC-kuJU7FHkg/s1600/mintthogayal4.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Pudhina Thogayal" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhBO-uwcZaD_j2xAalEe29x6TfJcahoTs8-n5rR18TfYYaRdv6LUGgUD916WCdU7rWXrC0NjJaJ6gOYVZN7ui9yF1r6PFcBACl1hGUaNTFUYND2KLYfvoemxYkGH5mJDgoC-kuJU7FHkg/s1600/mintthogayal4.png" height="143" title="Pudhina Thogayal" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsDuxeOSMLLyjMge3ESlhjM1pU6VkF4Vhg4wJ8EZvA_MV_eA2jixV658e3LTcH_8vcdqyDAFdcCYEaNPBvE7ZhgxRzO6-EDAteExyIhYfj8L89v4CjpaRsiNBCmJvp5BMGsnIi0D-FxKs/s1600/pudhinathogayal2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Pudhina Thogayal" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjsDuxeOSMLLyjMge3ESlhjM1pU6VkF4Vhg4wJ8EZvA_MV_eA2jixV658e3LTcH_8vcdqyDAFdcCYEaNPBvE7ZhgxRzO6-EDAteExyIhYfj8L89v4CjpaRsiNBCmJvp5BMGsnIi0D-FxKs/s1600/pudhinathogayal2.jpg" height="640" title="Pudhina Thogayal" width="494" /></a></div>
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Shylajahttp://www.blogger.com/profile/04487081748152898116noreply@blogger.com9tag:blogger.com,1999:blog-7189051805505196905.post-54334662131593617512014-06-29T19:22:00.002-07:002014-06-29T19:22:39.597-07:00THENGAI BUN | COCONUT BUN<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Arial, Helvetica, sans-serif;">Almost every Indian will have some childhood memories associated with Coconut buns. Right from Bakeries in the cities to the Laalaa Kadai (Mobile shop in a tricycle) in villages, coconut bun used to occupy a special place. I wanted to try these buns for a long time and came across this eggless recipe from<a href="http://mahiarunskitchen.blogspot.com/2012/05/coconut-bun-thenga-bun.html" rel="nofollow" target="_blank"> Mahi's kitchen</a>.The recipe is quite simple. I have a love and hate relationship with baking with yeast. But luckily so far all my attempt with Thengai buns has been good.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_bBUEWa7dZDAurd5Cz_SO7gKg8A2IcpcRrmnjdsICWWYFrjjJd9aYQIlrrZeODoB55uLLLKTL56oZvKSG_0DA7zHgG1SiL6KHc67Qq89bJD3H-HLHUDyHN7th0Hwe4j60W26Hn5CJua4/s1600/thengaibun1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Coconut Bun" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_bBUEWa7dZDAurd5Cz_SO7gKg8A2IcpcRrmnjdsICWWYFrjjJd9aYQIlrrZeODoB55uLLLKTL56oZvKSG_0DA7zHgG1SiL6KHc67Qq89bJD3H-HLHUDyHN7th0Hwe4j60W26Hn5CJua4/s1600/thengaibun1.jpg" height="640" title="Coconut Bun" width="494" /></a></div>
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<a name='more'></a><span style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">All Purpose flour: 1.25 cups</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Sugar: 4 tsp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Quick rise yeast: 1 tsp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Salt: 1/4 tsp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Scalded milk (Milk boiled and cooled to lukewarm): 1/2 cup</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Warm water: 1 or 2 tablespoons</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Oil: 2 tsp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Ghee/Butter: 2 tsp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
<span style="font-family: Arial, Helvetica, sans-serif;"><b>For the coconut stuffing</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Sweetened coconut flakes: 1/2 cup</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Sugar: 3 tablespoons</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Tutti fruiti: 1/4 cup</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Cashew nuts: 1 tablespoon</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Cardamom: 4 pods</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Ghee: 2 tsp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
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<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;"><b>Procedure</b>:</span></div>
<ol style="text-align: left;">
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">Mix the milk, yeast and sugar together. Leave it for 5- 10 minutes to activate the yeast. The mixture will become frothy in 10 minutes.</span></li>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">Add the flour and start kneading. Add sufficient water and 2 tsp of oil and knead to a sticky dough.</span></li>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">Cover it with a cling wrap and allow it to raise for 45 minute.</span></li>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">Meanwhile prepare the stuffing.Heat 2 tsp of ghee and fry the cashews.</span></li>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">Switch off the stove and add the coconut flakes, sugar and tutti fruiti and mix until everything is blended well.</span></li>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">Add the cardamom powder and keep the stuffing ready.</span></li>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">Now check if the dough has risen.Divide the dough into two parts.</span></li>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">Grease an 8 inch round baking pan with ghee and roll one of the part into 8" circle and place it in the baking pan.</span></li>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">Spread the stuffing evenly.</span></li>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">Next roll the other part of dough into an 8" circle and cover the stuffing.</span></li>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">Press the sides and seal the dough.</span></li>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">Again cover with a cling wrap and allow it rise for another 30 minutes.Meanwhile preheat the oven to 375F.</span></li>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">Brush the dough with little ghee and bake for 20 - 25 minutes until the crust turns light brown.</span></li>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">Immediately brush with ghee and allow to cool.</span></li>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">Cut into slices and enjoy.</span></li>
</ol>
<b style="font-family: Arial, Helvetica, sans-serif; text-align: justify;">Notes</b><span style="font-family: Arial, Helvetica, sans-serif; text-align: justify;">:</span><br />
<ul style="text-align: left;">
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">If tuttu fruiti is not available dry fruits and nuts can be used</span></li>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">Do not skip the cardomom. It is the main ingredient to bring out the wonderful flavor</span></li>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">Always use scalded milk.Raw milk may kill the yeast</span></li>
<li style="text-align: justify;"><span style="font-family: Arial, Helvetica, sans-serif;">If ready made sweetened coconut flakes is not available, fresh coconut grating can be used.But make sure that it is toasted to remove any moisture. Also increase the amount of sugar.</span></li>
</ul>
<b><span style="font-family: Arial, Helvetica, sans-serif;">Step by Step pictures</span></b><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2WEX8TzQVwi1JmjFXMF0EoSfj93Yku4Rm50YAKD-p-CTCtGR0LkJAAwU4bLVlHSaLroXh0ORLYn8ZX3S_bd9dVr6mU2R3rEXwpUJdkNyXhOgVp7sVmqS65dWsyBoydqRz4eqHK3jK26M/s1600/coconutbun1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Thengai Bun" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2WEX8TzQVwi1JmjFXMF0EoSfj93Yku4Rm50YAKD-p-CTCtGR0LkJAAwU4bLVlHSaLroXh0ORLYn8ZX3S_bd9dVr6mU2R3rEXwpUJdkNyXhOgVp7sVmqS65dWsyBoydqRz4eqHK3jK26M/s1600/coconutbun1.png" height="136" title="Thengai Bun" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUetQF3ZQ1iraFB1R-j0L3h7OZ1sg0Qa8J9ga2mkDigVQS0ig2iUVYUhmpmKo_z2-PnG_nNvu88TRT4XVHDf3xpSMxWPDdOhKTFi6Rnit-qK4ksVxa5Dx87K0zoLSlTVI56LxeIW5kq1I/s1600/coconutbun2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Thengai Bun" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUetQF3ZQ1iraFB1R-j0L3h7OZ1sg0Qa8J9ga2mkDigVQS0ig2iUVYUhmpmKo_z2-PnG_nNvu88TRT4XVHDf3xpSMxWPDdOhKTFi6Rnit-qK4ksVxa5Dx87K0zoLSlTVI56LxeIW5kq1I/s1600/coconutbun2.png" height="146" title="Thengai Bun" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5bvhW1K3kKdOKQ0i1MBD_cwNlo6BLe7F-iVVIA6KatTmmt8NzijlI1-dm34WlbWUJdmUTKl0ck_ytoJB2fKhr93PG4fPS5Pkg5V-6Mt4JYIoP-Fdzz6wSklggobARVOUJR_3yPPeiynw/s1600/coconutbun3.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Thengai Bun" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5bvhW1K3kKdOKQ0i1MBD_cwNlo6BLe7F-iVVIA6KatTmmt8NzijlI1-dm34WlbWUJdmUTKl0ck_ytoJB2fKhr93PG4fPS5Pkg5V-6Mt4JYIoP-Fdzz6wSklggobARVOUJR_3yPPeiynw/s1600/coconutbun3.png" height="132" title="Thengai Bun" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzYwrxusiTBfnjnUoW64rmK6hGGujK2nPeXq9A43jjZTr9UZZsOZgkVRnRHz3fvlKZKJg7yNa8whofDmqgot3Qoftia4zuHFDyNPiXxnoFnACqAhwWhpiooXYiAc9QWozn9M0rdic8dW8/s1600/coconutbun4.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Thengai Bun" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzYwrxusiTBfnjnUoW64rmK6hGGujK2nPeXq9A43jjZTr9UZZsOZgkVRnRHz3fvlKZKJg7yNa8whofDmqgot3Qoftia4zuHFDyNPiXxnoFnACqAhwWhpiooXYiAc9QWozn9M0rdic8dW8/s1600/coconutbun4.png" height="137" title="Thengai Bun" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhveO_lhbthBCSqWvEC3GGSRxnlRwGegMVRQVFafUKlAgvSx0qWCx9bBO2I2CB6qiw_pkffYl-4-IbkGD_zH_7WY1BuSOKLQNGpE0GegsyP9O6N2PLNWhvrMiFrX6M2mGHsXdhy9i3Q-Uw/s1600/thengaibun2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Thengai Bun" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhveO_lhbthBCSqWvEC3GGSRxnlRwGegMVRQVFafUKlAgvSx0qWCx9bBO2I2CB6qiw_pkffYl-4-IbkGD_zH_7WY1BuSOKLQNGpE0GegsyP9O6N2PLNWhvrMiFrX6M2mGHsXdhy9i3Q-Uw/s1600/thengaibun2.jpg" height="640" title="Thengai Bun" width="494" /></a></div>
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Shylajahttp://www.blogger.com/profile/04487081748152898116noreply@blogger.com11tag:blogger.com,1999:blog-7189051805505196905.post-48452494703754082892014-06-11T20:19:00.001-07:002014-06-19T20:31:44.820-07:00CORIANDER RICE | KOTHAMALLI SADHAM<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="margin-bottom: .0001pt; margin: 0in; text-align: justify;">
<span style="font-size: 13.5pt;"><span style="font-family: Verdana, sans-serif;">My son
loves anything that has coriander in it and he loves coriander rice. Usually I
mix kothamalli thokku or thogayal with rice for an instant version of
kothamalli rice. I came across this flavorful recipe <a href="http://www.cookingandme.com/2009/02/coriander-rice-kothamalli-sadam-recipe.html" rel="nofollow" target="_blank">here </a>and I have been
making coriander rice only this way since then.The author (Nags) has mentioned
that the original recipe called for mixed vegetables. However I think the
recipe goes well only with green peas as tried by her.The ingredients might
sound simple but the flavor and taste of the rice was great.<o:p></o:p></span></span></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCIgIbnIZdte2gqZCvGAute9wWOWfXpylzsFMXb556gCfwFe48W-AwGnpp3N9JaTECB4Ifrf-Z-RMXUezkd0g4Eit3w2TqNGsLWRz6T1ePKXo8h2t3IlpY__tKCwm4VcR9tWt1cSur1dQ/s1600/kothamallirice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Coriander Rice" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCIgIbnIZdte2gqZCvGAute9wWOWfXpylzsFMXb556gCfwFe48W-AwGnpp3N9JaTECB4Ifrf-Z-RMXUezkd0g4Eit3w2TqNGsLWRz6T1ePKXo8h2t3IlpY__tKCwm4VcR9tWt1cSur1dQ/s1600/kothamallirice.jpg" height="640" title="Coriander Rice" width="494" /></a></div>
<br />
<div style="margin: 0in 0in 0.0001pt; text-align: justify;">
<b><span style="font-family: Verdana, sans-serif; font-size: 13.5pt;"></span></b><br />
<a name='more'></a><b><span style="font-family: Verdana, sans-serif; font-size: 13.5pt;">Ingredients</span></b><span style="font-family: Verdana, sans-serif; font-size: 13.5pt;">:<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in; tab-stops: 2.0in; text-align: justify;">
<span style="font-family: Verdana, sans-serif; font-size: 13.5pt;"> <o:p></o:p></span></div>
<table border="1" cellpadding="0" cellspacing="0" class="MsoTableGrid" style="background: #B8FB97; border-collapse: collapse; border: none; mso-border-alt: dash-small-gap #C2D69B .5pt; mso-border-insideh-themecolor: accent3; mso-border-insideh-themetint: 153; mso-border-insideh: .5pt dash-small-gap #C2D69B; mso-border-insidev-themecolor: accent3; mso-border-insidev-themetint: 153; mso-border-insidev: .5pt dash-small-gap #C2D69B; mso-border-themecolor: accent3; mso-border-themetint: 153; mso-padding-alt: 0in 5.4pt 0in 5.4pt; mso-yfti-tbllook: 1184;">
<tbody>
<tr>
<td style="border: dashed #C2D69B 1.0pt; mso-border-alt: dash-small-gap #C2D69B .5pt; mso-border-themecolor: accent3; mso-border-themecolor: accent3; mso-border-themetint: 153; mso-border-themetint: 153; padding: 0in 5.4pt 0in 5.4pt; width: 2.7in;" valign="top" width="259"><div style="margin-bottom: .0001pt; margin: 0in; tab-stops: 2.0in; text-align: justify;">
<span style="font-family: Verdana, sans-serif; font-size: 13.5pt;">Basmati
rice<b><o:p></o:p></b></span></div>
</td>
<td style="border-left: none; border: dashed #C2D69B 1.0pt; mso-border-alt: dash-small-gap #C2D69B .5pt; mso-border-left-alt: dash-small-gap #C2D69B .5pt; mso-border-left-themecolor: accent3; mso-border-left-themetint: 153; mso-border-themecolor: accent3; mso-border-themecolor: accent3; mso-border-themetint: 153; mso-border-themetint: 153; padding: 0in 5.4pt 0in 5.4pt; width: 148.5pt;" valign="top" width="198"><div style="margin-bottom: .0001pt; margin: 0in; tab-stops: 2.0in; text-align: justify;">
<span style="font-family: Verdana, sans-serif; font-size: 13.5pt;">1 cup<o:p></o:p></span></div>
</td>
</tr>
<tr>
<td style="border-top: none; border: dashed #C2D69B 1.0pt; mso-border-alt: dash-small-gap #C2D69B .5pt; mso-border-themecolor: accent3; mso-border-themecolor: accent3; mso-border-themetint: 153; mso-border-themetint: 153; mso-border-top-alt: dash-small-gap #C2D69B .5pt; mso-border-top-themecolor: accent3; mso-border-top-themetint: 153; padding: 0in 5.4pt 0in 5.4pt; width: 2.7in;" valign="top" width="259"><div style="margin-bottom: .0001pt; margin: 0in; tab-stops: 2.0in; text-align: justify;">
<span style="font-family: Verdana, sans-serif; font-size: 13.5pt;">Coriander
leaves<o:p></o:p></span></div>
</td>
<td style="border-bottom: dashed #C2D69B 1.0pt; border-left: none; border-right: dashed #C2D69B 1.0pt; border-top: none; mso-border-alt: dash-small-gap #C2D69B .5pt; mso-border-bottom-themecolor: accent3; mso-border-bottom-themetint: 153; mso-border-left-alt: dash-small-gap #C2D69B .5pt; mso-border-left-themecolor: accent3; mso-border-left-themetint: 153; mso-border-right-themecolor: accent3; mso-border-right-themetint: 153; mso-border-themecolor: accent3; mso-border-themetint: 153; mso-border-top-alt: dash-small-gap #C2D69B .5pt; mso-border-top-themecolor: accent3; mso-border-top-themetint: 153; padding: 0in 5.4pt 0in 5.4pt; width: 148.5pt;" valign="top" width="198"><div style="margin-bottom: .0001pt; margin: 0in; tab-stops: 2.0in; text-align: justify;">
<span style="font-family: Verdana, sans-serif; font-size: 13.5pt;">1 cup<o:p></o:p></span></div>
</td>
</tr>
<tr>
<td style="border-top: none; border: dashed #C2D69B 1.0pt; mso-border-alt: dash-small-gap #C2D69B .5pt; mso-border-themecolor: accent3; mso-border-themecolor: accent3; mso-border-themetint: 153; mso-border-themetint: 153; mso-border-top-alt: dash-small-gap #C2D69B .5pt; mso-border-top-themecolor: accent3; mso-border-top-themetint: 153; padding: 0in 5.4pt 0in 5.4pt; width: 2.7in;" valign="top" width="259"><div style="margin-bottom: .0001pt; margin: 0in; tab-stops: 2.0in; text-align: justify;">
<span style="font-family: Verdana, sans-serif; font-size: 13.5pt;">Onion<o:p></o:p></span></div>
</td>
<td style="border-bottom: dashed #C2D69B 1.0pt; border-left: none; border-right: dashed #C2D69B 1.0pt; border-top: none; mso-border-alt: dash-small-gap #C2D69B .5pt; mso-border-bottom-themecolor: accent3; mso-border-bottom-themetint: 153; mso-border-left-alt: dash-small-gap #C2D69B .5pt; mso-border-left-themecolor: accent3; mso-border-left-themetint: 153; mso-border-right-themecolor: accent3; mso-border-right-themetint: 153; mso-border-themecolor: accent3; mso-border-themetint: 153; mso-border-top-alt: dash-small-gap #C2D69B .5pt; mso-border-top-themecolor: accent3; mso-border-top-themetint: 153; padding: 0in 5.4pt 0in 5.4pt; width: 148.5pt;" valign="top" width="198"><div style="margin-bottom: .0001pt; margin: 0in; text-align: justify;">
<span style="font-family: Verdana, sans-serif; font-size: 13.5pt;">1
small<o:p></o:p></span></div>
</td>
</tr>
<tr>
<td style="border-top: none; border: dashed #C2D69B 1.0pt; mso-border-alt: dash-small-gap #C2D69B .5pt; mso-border-themecolor: accent3; mso-border-themecolor: accent3; mso-border-themetint: 153; mso-border-themetint: 153; mso-border-top-alt: dash-small-gap #C2D69B .5pt; mso-border-top-themecolor: accent3; mso-border-top-themetint: 153; padding: 0in 5.4pt 0in 5.4pt; width: 2.7in;" valign="top" width="259"><div style="margin-bottom: .0001pt; margin: 0in; tab-stops: 2.0in; text-align: justify;">
<span style="font-family: Verdana, sans-serif; font-size: 13.5pt;">Green
chillies<o:p></o:p></span></div>
</td>
<td style="border-bottom: dashed #C2D69B 1.0pt; border-left: none; border-right: dashed #C2D69B 1.0pt; border-top: none; mso-border-alt: dash-small-gap #C2D69B .5pt; mso-border-bottom-themecolor: accent3; mso-border-bottom-themetint: 153; mso-border-left-alt: dash-small-gap #C2D69B .5pt; mso-border-left-themecolor: accent3; mso-border-left-themetint: 153; mso-border-right-themecolor: accent3; mso-border-right-themetint: 153; mso-border-themecolor: accent3; mso-border-themetint: 153; mso-border-top-alt: dash-small-gap #C2D69B .5pt; mso-border-top-themecolor: accent3; mso-border-top-themetint: 153; padding: 0in 5.4pt 0in 5.4pt; width: 148.5pt;" valign="top" width="198"><div style="margin-bottom: .0001pt; margin: 0in; text-align: justify;">
<span style="font-family: Verdana, sans-serif; font-size: 13.5pt;">1 or
2<o:p></o:p></span></div>
</td>
</tr>
<tr>
<td style="border-top: none; border: dashed #C2D69B 1.0pt; mso-border-alt: dash-small-gap #C2D69B .5pt; mso-border-themecolor: accent3; mso-border-themecolor: accent3; mso-border-themetint: 153; mso-border-themetint: 153; mso-border-top-alt: dash-small-gap #C2D69B .5pt; mso-border-top-themecolor: accent3; mso-border-top-themetint: 153; padding: 0in 5.4pt 0in 5.4pt; width: 2.7in;" valign="top" width="259"><div style="margin-bottom: .0001pt; margin: 0in; tab-stops: 2.0in; text-align: justify;">
<span style="font-family: Verdana, sans-serif; font-size: 13.5pt;">Green
peas<o:p></o:p></span></div>
</td>
<td style="border-bottom: dashed #C2D69B 1.0pt; border-left: none; border-right: dashed #C2D69B 1.0pt; border-top: none; mso-border-alt: dash-small-gap #C2D69B .5pt; mso-border-bottom-themecolor: accent3; mso-border-bottom-themetint: 153; mso-border-left-alt: dash-small-gap #C2D69B .5pt; mso-border-left-themecolor: accent3; mso-border-left-themetint: 153; mso-border-right-themecolor: accent3; mso-border-right-themetint: 153; mso-border-themecolor: accent3; mso-border-themetint: 153; mso-border-top-alt: dash-small-gap #C2D69B .5pt; mso-border-top-themecolor: accent3; mso-border-top-themetint: 153; padding: 0in 5.4pt 0in 5.4pt; width: 148.5pt;" valign="top" width="198"><div style="margin-bottom: .0001pt; margin: 0in; tab-stops: 2.0in; text-align: justify;">
<span style="font-family: Verdana, sans-serif; font-size: 13.5pt;">1/4
cup<o:p></o:p></span></div>
</td>
</tr>
<tr>
<td style="border-top: none; border: dashed #C2D69B 1.0pt; mso-border-alt: dash-small-gap #C2D69B .5pt; mso-border-themecolor: accent3; mso-border-themecolor: accent3; mso-border-themetint: 153; mso-border-themetint: 153; mso-border-top-alt: dash-small-gap #C2D69B .5pt; mso-border-top-themecolor: accent3; mso-border-top-themetint: 153; padding: 0in 5.4pt 0in 5.4pt; width: 2.7in;" valign="top" width="259"><div style="margin-bottom: .0001pt; margin: 0in; tab-stops: 2.0in; text-align: justify;">
<span style="font-family: Verdana, sans-serif; font-size: 13.5pt;">Roasted
cashewnuts<o:p></o:p></span></div>
</td>
<td style="border-bottom: dashed #C2D69B 1.0pt; border-left: none; border-right: dashed #C2D69B 1.0pt; border-top: none; mso-border-alt: dash-small-gap #C2D69B .5pt; mso-border-bottom-themecolor: accent3; mso-border-bottom-themetint: 153; mso-border-left-alt: dash-small-gap #C2D69B .5pt; mso-border-left-themecolor: accent3; mso-border-left-themetint: 153; mso-border-right-themecolor: accent3; mso-border-right-themetint: 153; mso-border-themecolor: accent3; mso-border-themetint: 153; mso-border-top-alt: dash-small-gap #C2D69B .5pt; mso-border-top-themecolor: accent3; mso-border-top-themetint: 153; padding: 0in 5.4pt 0in 5.4pt; width: 148.5pt;" valign="top" width="198"><div style="margin-bottom: .0001pt; margin: 0in; tab-stops: 2.0in; text-align: justify;">
<span style="font-family: Verdana, sans-serif; font-size: 13.5pt;">1/2
tablespoon<o:p></o:p></span></div>
</td>
</tr>
<tr>
<td style="border-top: none; border: dashed #C2D69B 1.0pt; mso-border-alt: dash-small-gap #C2D69B .5pt; mso-border-themecolor: accent3; mso-border-themecolor: accent3; mso-border-themetint: 153; mso-border-themetint: 153; mso-border-top-alt: dash-small-gap #C2D69B .5pt; mso-border-top-themecolor: accent3; mso-border-top-themetint: 153; padding: 0in 5.4pt 0in 5.4pt; width: 2.7in;" valign="top" width="259"><div style="margin-bottom: .0001pt; margin: 0in; tab-stops: 2.0in; text-align: justify;">
<span style="font-family: Verdana, sans-serif; font-size: 13.5pt;">Chopped
coriander leaves<o:p></o:p></span></div>
</td>
<td style="border-bottom: dashed #C2D69B 1.0pt; border-left: none; border-right: dashed #C2D69B 1.0pt; border-top: none; mso-border-alt: dash-small-gap #C2D69B .5pt; mso-border-bottom-themecolor: accent3; mso-border-bottom-themetint: 153; mso-border-left-alt: dash-small-gap #C2D69B .5pt; mso-border-left-themecolor: accent3; mso-border-left-themetint: 153; mso-border-right-themecolor: accent3; mso-border-right-themetint: 153; mso-border-themecolor: accent3; mso-border-themetint: 153; mso-border-top-alt: dash-small-gap #C2D69B .5pt; mso-border-top-themecolor: accent3; mso-border-top-themetint: 153; padding: 0in 5.4pt 0in 5.4pt; width: 148.5pt;" valign="top" width="198"><div style="margin-bottom: .0001pt; margin: 0in; tab-stops: 2.0in; text-align: justify;">
<span style="font-family: Verdana, sans-serif; font-size: 13.5pt;">2
tablespoon<o:p></o:p></span></div>
</td>
</tr>
</tbody></table>
<div style="margin-bottom: .0001pt; margin: 0in; tab-stops: 2.0in; text-align: justify;">
<br /></div>
<div style="margin: 0in 0in 0.0001pt; text-align: justify;">
<b><span style="font-family: Verdana, sans-serif; font-size: 13.5pt;">For tempering:<o:p></o:p></span></b></div>
<div style="margin-bottom: .0001pt; margin: 0in; text-align: justify;">
<br /></div>
<table border="1" cellpadding="0" cellspacing="0" class="MsoTableGrid" style="background: #B8FB97; border-collapse: collapse; border: none; mso-border-alt: dotted #D6E3BC .5pt; mso-border-insideh-themecolor: accent3; mso-border-insideh-themetint: 102; mso-border-insideh: .5pt dotted #D6E3BC; mso-border-insidev-themecolor: accent3; mso-border-insidev-themetint: 102; mso-border-insidev: .5pt dotted #D6E3BC; mso-border-themecolor: accent3; mso-border-themetint: 102; mso-padding-alt: 0in 5.4pt 0in 5.4pt; mso-yfti-tbllook: 1184;">
<tbody>
<tr>
<td style="border: dotted #D6E3BC 1.0pt; mso-border-alt: dotted #D6E3BC .5pt; mso-border-themecolor: accent3; mso-border-themecolor: accent3; mso-border-themetint: 102; mso-border-themetint: 102; padding: 0in 5.4pt 0in 5.4pt; width: 2.7in;" valign="top" width="259"><div style="margin-bottom: .0001pt; margin: 0in; tab-stops: 2.0in; text-align: justify;">
<span style="font-family: Verdana, sans-serif; font-size: 13.5pt;">Oil<o:p></o:p></span></div>
</td>
<td style="border-left: none; border: dotted #D6E3BC 1.0pt; mso-border-alt: dotted #D6E3BC .5pt; mso-border-left-alt: dotted #D6E3BC .5pt; mso-border-left-themecolor: accent3; mso-border-left-themetint: 102; mso-border-themecolor: accent3; mso-border-themecolor: accent3; mso-border-themetint: 102; mso-border-themetint: 102; padding: 0in 5.4pt 0in 5.4pt; width: 148.5pt;" valign="top" width="198"><div style="margin-bottom: .0001pt; margin: 0in; tab-stops: 2.0in; text-align: justify;">
<span style="font-family: Verdana, sans-serif; font-size: 13.5pt;">2 tsp<o:p></o:p></span></div>
</td>
</tr>
<tr>
<td style="border-top: none; border: dotted #D6E3BC 1.0pt; mso-border-alt: dotted #D6E3BC .5pt; mso-border-themecolor: accent3; mso-border-themecolor: accent3; mso-border-themetint: 102; mso-border-themetint: 102; mso-border-top-alt: dotted #D6E3BC .5pt; mso-border-top-themecolor: accent3; mso-border-top-themetint: 102; padding: 0in 5.4pt 0in 5.4pt; width: 2.7in;" valign="top" width="259"><div style="margin-bottom: .0001pt; margin: 0in; tab-stops: 2.0in; text-align: justify;">
<span style="font-family: Verdana, sans-serif; font-size: 13.5pt;">Mustard
seeds<o:p></o:p></span></div>
</td>
<td style="border-bottom: dotted #D6E3BC 1.0pt; border-left: none; border-right: dotted #D6E3BC 1.0pt; border-top: none; mso-border-alt: dotted #D6E3BC .5pt; mso-border-bottom-themecolor: accent3; mso-border-bottom-themetint: 102; mso-border-left-alt: dotted #D6E3BC .5pt; mso-border-left-themecolor: accent3; mso-border-left-themetint: 102; mso-border-right-themecolor: accent3; mso-border-right-themetint: 102; mso-border-themecolor: accent3; mso-border-themetint: 102; mso-border-top-alt: dotted #D6E3BC .5pt; mso-border-top-themecolor: accent3; mso-border-top-themetint: 102; padding: 0in 5.4pt 0in 5.4pt; width: 148.5pt;" valign="top" width="198"><div style="margin-bottom: .0001pt; margin: 0in; tab-stops: 2.0in; text-align: justify;">
<span style="font-family: Verdana, sans-serif; font-size: 13.5pt;">½ tsp<o:p></o:p></span></div>
</td>
</tr>
<tr>
<td style="border-top: none; border: dotted #D6E3BC 1.0pt; mso-border-alt: dotted #D6E3BC .5pt; mso-border-themecolor: accent3; mso-border-themecolor: accent3; mso-border-themetint: 102; mso-border-themetint: 102; mso-border-top-alt: dotted #D6E3BC .5pt; mso-border-top-themecolor: accent3; mso-border-top-themetint: 102; padding: 0in 5.4pt 0in 5.4pt; width: 2.7in;" valign="top" width="259"><div style="margin-bottom: .0001pt; margin: 0in; tab-stops: 2.0in; text-align: justify;">
<span style="font-family: Verdana, sans-serif; font-size: 13.5pt;">Urad
dhal<o:p></o:p></span></div>
</td>
<td style="border-bottom: dotted #D6E3BC 1.0pt; border-left: none; border-right: dotted #D6E3BC 1.0pt; border-top: none; mso-border-alt: dotted #D6E3BC .5pt; mso-border-bottom-themecolor: accent3; mso-border-bottom-themetint: 102; mso-border-left-alt: dotted #D6E3BC .5pt; mso-border-left-themecolor: accent3; mso-border-left-themetint: 102; mso-border-right-themecolor: accent3; mso-border-right-themetint: 102; mso-border-themecolor: accent3; mso-border-themetint: 102; mso-border-top-alt: dotted #D6E3BC .5pt; mso-border-top-themecolor: accent3; mso-border-top-themetint: 102; padding: 0in 5.4pt 0in 5.4pt; width: 148.5pt;" valign="top" width="198"><div style="margin-bottom: .0001pt; margin: 0in; tab-stops: 2.0in; text-align: justify;">
<span style="font-family: Verdana, sans-serif; font-size: 13.5pt;">½ tsp<o:p></o:p></span></div>
</td>
</tr>
<tr>
<td style="border-top: none; border: dotted #D6E3BC 1.0pt; mso-border-alt: dotted #D6E3BC .5pt; mso-border-themecolor: accent3; mso-border-themecolor: accent3; mso-border-themetint: 102; mso-border-themetint: 102; mso-border-top-alt: dotted #D6E3BC .5pt; mso-border-top-themecolor: accent3; mso-border-top-themetint: 102; padding: 0in 5.4pt 0in 5.4pt; width: 2.7in;" valign="top" width="259"><div style="margin-bottom: .0001pt; margin: 0in; tab-stops: 2.0in; text-align: justify;">
<span style="font-family: Verdana, sans-serif; font-size: 13.5pt;">Asafoetida<o:p></o:p></span></div>
</td>
<td style="border-bottom: dotted #D6E3BC 1.0pt; border-left: none; border-right: dotted #D6E3BC 1.0pt; border-top: none; mso-border-alt: dotted #D6E3BC .5pt; mso-border-bottom-themecolor: accent3; mso-border-bottom-themetint: 102; mso-border-left-alt: dotted #D6E3BC .5pt; mso-border-left-themecolor: accent3; mso-border-left-themetint: 102; mso-border-right-themecolor: accent3; mso-border-right-themetint: 102; mso-border-themecolor: accent3; mso-border-themetint: 102; mso-border-top-alt: dotted #D6E3BC .5pt; mso-border-top-themecolor: accent3; mso-border-top-themetint: 102; padding: 0in 5.4pt 0in 5.4pt; width: 148.5pt;" valign="top" width="198"><div style="margin-bottom: .0001pt; margin: 0in; tab-stops: 2.0in; text-align: justify;">
<span style="font-family: Verdana, sans-serif; font-size: 13.5pt;">a
pinch<o:p></o:p></span></div>
</td>
</tr>
<tr>
<td style="border-top: none; border: dotted #D6E3BC 1.0pt; mso-border-alt: dotted #D6E3BC .5pt; mso-border-themecolor: accent3; mso-border-themecolor: accent3; mso-border-themetint: 102; mso-border-themetint: 102; mso-border-top-alt: dotted #D6E3BC .5pt; mso-border-top-themecolor: accent3; mso-border-top-themetint: 102; padding: 0in 5.4pt 0in 5.4pt; width: 2.7in;" valign="top" width="259"><div style="margin-bottom: .0001pt; margin: 0in; tab-stops: 2.0in; text-align: justify;">
<span style="font-family: Verdana, sans-serif; font-size: 13.5pt;">Curry
leaves<o:p></o:p></span></div>
</td>
<td style="border-bottom: dotted #D6E3BC 1.0pt; border-left: none; border-right: dotted #D6E3BC 1.0pt; border-top: none; mso-border-alt: dotted #D6E3BC .5pt; mso-border-bottom-themecolor: accent3; mso-border-bottom-themetint: 102; mso-border-left-alt: dotted #D6E3BC .5pt; mso-border-left-themecolor: accent3; mso-border-left-themetint: 102; mso-border-right-themecolor: accent3; mso-border-right-themetint: 102; mso-border-themecolor: accent3; mso-border-themetint: 102; mso-border-top-alt: dotted #D6E3BC .5pt; mso-border-top-themecolor: accent3; mso-border-top-themetint: 102; padding: 0in 5.4pt 0in 5.4pt; width: 148.5pt;" valign="top" width="198"><div style="margin-bottom: .0001pt; margin: 0in; tab-stops: 2.0in; text-align: justify;">
<span style="font-family: Verdana, sans-serif; font-size: 13.5pt;">a sprig<o:p></o:p></span></div>
</td>
</tr>
</tbody></table>
<div style="margin-bottom: .0001pt; margin: 0in; text-align: justify;">
<br /></div>
<div style="margin: 0in 0in 0.0001pt;">
<b><span style="font-family: Verdana, sans-serif; font-size: 13.5pt;">Procedure:<o:p></o:p></span></b></div>
<div style="margin: 0in 0in 0.0001pt 0.5in; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: Verdana, sans-serif; font-size: 13.5pt;">1.<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><!--[endif]--><span style="font-family: Verdana, sans-serif; font-size: 13.5pt;">Soak
the basmati rice in some water for 30 min<o:p></o:p></span></div>
<div style="margin: 0in 0in 0.0001pt 0.5in; text-indent: -0.25in;">
<!--[if !supportLists]--><span style="font-family: Verdana, sans-serif; font-size: 13.5pt;">2.<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><!--[endif]--><span style="font-family: Verdana, sans-serif; font-size: 13.5pt;">Cook
with sufficient water as separate grains.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Verdana, sans-serif; font-size: 13.5pt;">3.<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><!--[endif]--><span style="font-family: Verdana, sans-serif; font-size: 13.5pt;">Heat 1
tsp of oil in a pan and fry the onions until slight brown<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Verdana, sans-serif; font-size: 13.5pt;">4.<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><!--[endif]--><span style="font-family: Verdana, sans-serif; font-size: 13.5pt;">Add the
coriander leaves and green chillies and fry for 30 seconds<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Verdana, sans-serif; font-size: 13.5pt;">5.<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><!--[endif]--><span style="font-family: Verdana, sans-serif; font-size: 13.5pt;">Grind
the onions, green chillies and coriander leaves together with little water<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Verdana, sans-serif; font-size: 13.5pt;">6.<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><!--[endif]--><span style="font-family: Verdana, sans-serif; font-size: 13.5pt;">Heat
oil in a pan and add 1 tsp of oil. Add mustard seeds. Once is starts
spluttering add urad dhal and curry leaves<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Verdana, sans-serif; font-size: 13.5pt;">7.<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><!--[endif]--><span style="font-family: Verdana, sans-serif; font-size: 13.5pt;">Now add
the ground coriander paste. Add salt and mix well<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Verdana, sans-serif; font-size: 13.5pt;">8.<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><!--[endif]--><span style="font-family: Verdana, sans-serif; font-size: 13.5pt;">Add the
green peas and simmer for 3 minutes.<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l0 level1 lfo1; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Verdana, sans-serif; font-size: 13.5pt;">9.<span style="font-family: 'Times New Roman'; font-size: 7pt;"> </span></span><!--[endif]--><span style="font-family: Verdana, sans-serif; font-size: 13.5pt;">Switch
off the stove. While still hot mix well with the cooked rice.Garnish with
chopped coriander leaves and cashew nuts<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<br /></div>
<div style="margin-bottom: .0001pt; margin: 0in;">
<b><span style="font-family: Verdana, sans-serif; font-size: 13.5pt;">Notes:<o:p></o:p></span></b></div>
<div style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 13.5pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: Verdana, sans-serif; font-size: 13.5pt;">Green peas is completely optional. Other vegetables like carrots
can also be added<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 13.5pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: Verdana, sans-serif; font-size: 13.5pt;">Instead of cashewnuts, peanuts can also be used<o:p></o:p></span></div>
<div style="margin-bottom: .0001pt; margin-bottom: 0in; margin-left: .5in; margin-right: 0in; margin-top: 0in; mso-list: l1 level1 lfo2; text-indent: -.25in;">
<!--[if !supportLists]--><span style="font-family: Symbol; font-size: 13.5pt;">·<span style="font-family: 'Times New Roman'; font-size: 7pt;">
</span></span><!--[endif]--><span style="font-family: Verdana, sans-serif; font-size: 13.5pt;">The original recipe did not call for step 3& 4. However I felt
the raw smell when the onions were ground with frying. <o:p></o:p></span></div>
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<span style="font-family: "Verdana","sans-serif";"><b> Step by step pictures:</b></span></div>
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<span style="font-family: "Verdana","sans-serif";"><b><br /></b></span></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZcAt7HH9STYozgQ1Kl81AZG0R4N4Y3Q1d2KnX-gzuQ9UExSVYVNuVrH9UedbSNUAuhnoAl72Z2NufqoSbP-f4-TI8rDY_KE_Za7GklEeX33PkpfiVTNs_GCQv21Sp6eHkOG44CAFFvtE/s1600/kothamallirice.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Coriander Rice" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZcAt7HH9STYozgQ1Kl81AZG0R4N4Y3Q1d2KnX-gzuQ9UExSVYVNuVrH9UedbSNUAuhnoAl72Z2NufqoSbP-f4-TI8rDY_KE_Za7GklEeX33PkpfiVTNs_GCQv21Sp6eHkOG44CAFFvtE/s1600/kothamallirice.png" height="148" title="Coriander Rice" width="320" /></a></div>
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<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu2DHZRmHm537VPGLL9hm8pJqnUEosJQIiT9tndNigvf7NVdxuhBIlRRi7LW5D2QpmqEXAnl1zvXYPM102YmJnmetwFUkO_Bietlx9aTMZikngv9vU_ETKt_On-u6MEelzTrdX2hDTo34/s1600/kothamallirice2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Coriander Rice" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu2DHZRmHm537VPGLL9hm8pJqnUEosJQIiT9tndNigvf7NVdxuhBIlRRi7LW5D2QpmqEXAnl1zvXYPM102YmJnmetwFUkO_Bietlx9aTMZikngv9vU_ETKt_On-u6MEelzTrdX2hDTo34/s1600/kothamallirice2.png" height="153" title="Coriander Rice" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh93nxx1UWL2nzWrTjjh10avRxm-U3fM0XjVGT8AAMDxDgAxLXwwf7RBGn2nUBWK6VSxF-uVnBc2J82QCrZEykLiuQcqUkk58vt3qjXswMcBgBU6lZeX85PMhb7CZlwO5fR8nQvpx27-yk/s1600/kothamallirice3.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Coriander Rice" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh93nxx1UWL2nzWrTjjh10avRxm-U3fM0XjVGT8AAMDxDgAxLXwwf7RBGn2nUBWK6VSxF-uVnBc2J82QCrZEykLiuQcqUkk58vt3qjXswMcBgBU6lZeX85PMhb7CZlwO5fR8nQvpx27-yk/s1600/kothamallirice3.png" height="239" title="Coriander Rice" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq7EaHiPZ9G3jjQ4NgahczhaBrws6mmCnICwWooVsLm8Pwr60XARv-_s1v8P50cc4U1R-_KEMC4Mjm_p2LjXJHVzbOMZKELx-093xZFgFpqypVgUxzaDhGMFNS9OzT2iQe0_I2x6b6q2w/s1600/kothamallirice2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Coriander Rice" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq7EaHiPZ9G3jjQ4NgahczhaBrws6mmCnICwWooVsLm8Pwr60XARv-_s1v8P50cc4U1R-_KEMC4Mjm_p2LjXJHVzbOMZKELx-093xZFgFpqypVgUxzaDhGMFNS9OzT2iQe0_I2x6b6q2w/s1600/kothamallirice2.jpg" height="640" title="Coriander Rice" width="492" /></a></div>
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Shylajahttp://www.blogger.com/profile/04487081748152898116noreply@blogger.com7tag:blogger.com,1999:blog-7189051805505196905.post-67731834474976803942014-06-01T19:40:00.001-07:002014-06-01T20:09:19.624-07:00EGGLESS CHOCOLATE CHIP COOKIES<div dir="ltr" style="text-align: left;" trbidi="on">
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Both my kids love chocolate chip cookies and it is one of the recipes that they are always willing to help me out (so that they can gobble few chocolate chips).I came across this recipe <a href="http://priyaeasyntastyrecipes.blogspot.com/2010/09/eggless-jumbo-chocolate-chips-cookies.html" rel="nofollow" target="_blank">here</a> and immediately tried it with my kids.The cookies turned out to be great. I have tried other recipes for chocolate chip cookies before and I would say this recipe is the best so far.The recipe is quite simple for beginners as well.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3-g1rWJludQudMASlHz3kV0mnnvpu_9YBOoZLlnIZUST5AJDdhqs1ium4VwvM90564VOPTtUsCy6fflK_GfIA2m9x5Ccl6b2k6f5N9vGECG4RHVFJhF1kXMnSPV5KjC0U2GiWrVwApB8/s1600/chocolatechipcookies.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Eggless Chocolate Chip Cookies" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3-g1rWJludQudMASlHz3kV0mnnvpu_9YBOoZLlnIZUST5AJDdhqs1ium4VwvM90564VOPTtUsCy6fflK_GfIA2m9x5Ccl6b2k6f5N9vGECG4RHVFJhF1kXMnSPV5KjC0U2GiWrVwApB8/s1600/chocolatechipcookies.jpg" height="640" title="Eggless Chocolate Chip Cookies" width="492" /></a></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><b></b></span><br />
<a name='more'></a><span style="font-family: Arial, Helvetica, sans-serif;"><b><br /></b></span>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients</b></span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">All purpose flour: 1 cup</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Butter: 1/4 cup</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Chocolate chips: 1/4 cup</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Sugar: 1/4 cup + 2 tablespoons</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Baking soda: 1/4 tsp</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">Baking powder: 1/2 tsp</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Vanilla Extract: 1/2 tsp</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Milk: 1 or 2 tablespoons</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>
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<b style="font-family: Arial, Helvetica, sans-serif;">Procedure</b><span style="font-family: Arial, Helvetica, sans-serif;">:</span></div>
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<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">1) Bring the butter to room temperature.</span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2) Add the sugar and beat it with electric beater until it is creamy and light</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">3) Add vanilla extract and 1 tablespoon of milk and mix well</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">4) Add chocolate chips as well</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">5) In a separate bowl add all the dry ingredients (flour, baking soda and baking powder)</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">6) Add the butter and sugar mixture and knead it to a smooth dough. Add more milk if required</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">7) Line the cookie sheet with parchment paper and the pat the dough into small cookies (Alternatively you can roll the dough into logs and cut them to 1/2 pieces with a knife)</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">8) Space the cookies atleast 1 inch apart</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">9) Bake in a preheated oven of 325F to 18 - 20 minutes (When it starts browning at the sides you can take it out)</span></div>
<div style="text-align: justify;">
<span style="font-family: Arial, Helvetica, sans-serif;">10) Allow to cool completely and store in air tight container.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnZbDeCaU_k_t5lJE4Frq_9srW8wy3i7GDZ1ncES454Rur1UVCBpCdDLL1vtPuDdl52SQU0vSlRkHS0AShtbsA3YYRPw4Eab1lJ-BCRc97eO3rKMTc7E7Yp5cy5i-wvf18ocbWkDNPThU/s1600/chocolatecookie1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnZbDeCaU_k_t5lJE4Frq_9srW8wy3i7GDZ1ncES454Rur1UVCBpCdDLL1vtPuDdl52SQU0vSlRkHS0AShtbsA3YYRPw4Eab1lJ-BCRc97eO3rKMTc7E7Yp5cy5i-wvf18ocbWkDNPThU/s1600/chocolatecookie1.png" height="150" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMH6R0yb0N6wD_8czrhzYKDAVMT4qziVTU7JYSqXPBPuiFek_INDJ-T5C-YKUAZYEc39PA1dR_CJNoa5JQp5JUzAgtmymRDidX6yJb60Ic3tREFN9csSVT3oDx2-sFL0VLjgdz9JQ7Nbw/s1600/chocolatecookie2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Eggless Chocolate Chip Cookies" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMH6R0yb0N6wD_8czrhzYKDAVMT4qziVTU7JYSqXPBPuiFek_INDJ-T5C-YKUAZYEc39PA1dR_CJNoa5JQp5JUzAgtmymRDidX6yJb60Ic3tREFN9csSVT3oDx2-sFL0VLjgdz9JQ7Nbw/s1600/chocolatecookie2.png" height="146" title="Eggless Chocolate Chip Cookies" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6YWflofiWCyFDDlQB14-U89IrYYlBNAjVn2vVHPwlg_7tpT7IytemHY_S1yIaR5AONNz4ekzrxNOApOxKGrf-BWx04xSmCoWCkDUN4AM-qBVhDQiCdX7peEKquHoNWcKFvbp1pj5DmSY/s1600/chocolatecookie3.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Eggless Chocolate Chip Cookies" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg6YWflofiWCyFDDlQB14-U89IrYYlBNAjVn2vVHPwlg_7tpT7IytemHY_S1yIaR5AONNz4ekzrxNOApOxKGrf-BWx04xSmCoWCkDUN4AM-qBVhDQiCdX7peEKquHoNWcKFvbp1pj5DmSY/s1600/chocolatecookie3.png" height="155" title="Eggless Chocolate Chip Cookies" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4gfMW-GM-J3NW5fXl-id8x4LynhWVnwokWeaiHPmgApCJYSSn0wgkVoBgcJQUrnyMJPTVt8F8KjszZeFOwn5d4BEDbd0WI4TXjGw5nquvAarw04HbbaYfZmZ_dhdxfY3lPsLVKOu0gIE/s1600/chocolatecookie4.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Eggless Chocolate Chip Cookies" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4gfMW-GM-J3NW5fXl-id8x4LynhWVnwokWeaiHPmgApCJYSSn0wgkVoBgcJQUrnyMJPTVt8F8KjszZeFOwn5d4BEDbd0WI4TXjGw5nquvAarw04HbbaYfZmZ_dhdxfY3lPsLVKOu0gIE/s1600/chocolatecookie4.png" height="150" title="Eggless Chocolate Chip Cookies" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOi-K0-8oqSOIjgGITntUNdNdZxYvCPcbIdmjgwwgyzs_P2gQxKimyepVm7grOIDp7dolpOhFbDllphyphenhyphenFH8ZJ50KkyCeFV6411ZioRMUt1SbFpH7EAqm_O-FEyAv3MNxKJfVDX4asqJqc/s1600/chocolatecookie5.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Eggless Chocolate Chip Cookies" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOi-K0-8oqSOIjgGITntUNdNdZxYvCPcbIdmjgwwgyzs_P2gQxKimyepVm7grOIDp7dolpOhFbDllphyphenhyphenFH8ZJ50KkyCeFV6411ZioRMUt1SbFpH7EAqm_O-FEyAv3MNxKJfVDX4asqJqc/s1600/chocolatecookie5.png" height="141" title="Eggless Chocolate Chip Cookies" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgasAx6IvcZ_1yUhyphenhyphenVywDokYBj17ozxYeYuaug9OMGh_thyphenhypheny_rKJFf6nAqZ6ls26276B12sXrMgXvTezcIVgLnyTAPzd-0ZSHOj2kvIl_4fHJ2T8by_hHHYEKTPBviWSnF37pB_iIBCnIY/s1600/chocolatechipcookies1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Eggless Chocolate Chip Cookies" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgasAx6IvcZ_1yUhyphenhyphenVywDokYBj17ozxYeYuaug9OMGh_thyphenhypheny_rKJFf6nAqZ6ls26276B12sXrMgXvTezcIVgLnyTAPzd-0ZSHOj2kvIl_4fHJ2T8by_hHHYEKTPBviWSnF37pB_iIBCnIY/s1600/chocolatechipcookies1.jpg" height="640" title="Eggless Chocolate Chip Cookies" width="492" /></a></div>
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Shylajahttp://www.blogger.com/profile/04487081748152898116noreply@blogger.com2tag:blogger.com,1999:blog-7189051805505196905.post-37855791537227301892014-05-19T20:13:00.003-07:002014-05-19T20:13:45.131-07:00CHAKKAI APPAM | UNNI APPAM from PALAKKAD CHAMAYAL<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif; font-size: 15px; line-height: 16.866666793823242px;">I was so delighted yesterday when we had our first cute little guests at our new home.A Robin had built a nest on a tree near our porch with 4 cute torquise colored eggs! </span><span style="font-family: Verdana, sans-serif; font-size: 15px; line-height: 16.866666793823242px;">Yes first guests are always special and is more close to heart when the special guest brings a smile in you.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrNRKtwD6y0nGL6jXYKgE5BZ537x0BQyu8iZhPgn93sFLazm5jhaonGnXqO6JsaA-xhx4zGtSt_EnPdGjJUeUr55Lmxq7Xd2QPjpW8j4enGDHjSpaSHpnk7MGX45V36IClqzrJa5g86vA/s1600/photo+3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrNRKtwD6y0nGL6jXYKgE5BZ537x0BQyu8iZhPgn93sFLazm5jhaonGnXqO6JsaA-xhx4zGtSt_EnPdGjJUeUr55Lmxq7Xd2QPjpW8j4enGDHjSpaSHpnk7MGX45V36IClqzrJa5g86vA/s1600/photo+3.JPG" height="320" width="238" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><span style="font-size: 15px; line-height: 16.866666793823242px;">And today I am much more delighted to have my first guest in my blog. I have made quite a few friends through blogging world and Kaveri was one among them. I have always admired her traditional recipes that are explained in detail with beautiful pictures and her effort in keeping up our tradition. I have also tried a few recipes from her blog (</span><a href="http://palakkadcooking.blogspot.in/2012/05/mambazha-pulissery.html" style="font-size: 15px; line-height: 16.866666793823242px;" target="_blank">Pulishery</a><span style="font-size: 15px; line-height: 16.866666793823242px;">, </span><a href="http://palakkadcooking.blogspot.com/2012/01/vegetable-cutlets.html" style="font-size: 15px; line-height: 16.866666793823242px;" target="_blank">Vegetable cutlet</a><span style="font-size: 15px; line-height: 16.866666793823242px;"> to name a few- I am yet to post them). When I requested for a guest post, she immediately accepted and sent me this wonderful recipe. Thanks Kaveri!</span></span></div>
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<span style="font-size: 15px; line-height: 16.866666793823242px;"><span style="font-family: Verdana, sans-serif;">Please welcome my first guest <a href="http://palakkadcooking.blogspot.com/" target="_blank">Kaveri </a>from <a href="http://palakkadcooking.blogspot.com/" target="_blank">Palakkad Chamayal</a>.</span></span></div>
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<span style="font-size: 15px; line-height: 16.866666793823242px;"><span style="font-family: Verdana, sans-serif;">And click <a href="http://palakkadcooking.blogspot.com/p/traditional-palakkad-recipes.html" target="_blank">here </a>for an elaborate list of <a href="http://palakkadcooking.blogspot.com/p/traditional-palakkad-recipes.html" target="_blank">Palakkad special recipes</a> from her blog!</span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0gofa3DbD_Rl_3ixNqzrHtCnJBq7-8O7HBvVEc9gTJjGk_ZKI0ZsnCoCGSeizJSF9fgBUTkOcPH21X_7Z229LuwBl-O9JkCjeYZt3Eha0bny0JnfdjSpIS6p0Y5h2mdBC8SE-2TQBRzE/s1600/chakkaiunniappam4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0gofa3DbD_Rl_3ixNqzrHtCnJBq7-8O7HBvVEc9gTJjGk_ZKI0ZsnCoCGSeizJSF9fgBUTkOcPH21X_7Z229LuwBl-O9JkCjeYZt3Eha0bny0JnfdjSpIS6p0Y5h2mdBC8SE-2TQBRzE/s1600/chakkaiunniappam4.jpg" height="640" width="424" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;"><span style="color: windowtext; font-size: 11pt; line-height: 115%;">Hello, I am Kaveri
and blog at Palakkad Chamayal. </span><span style="color: windowtext; font-size: 11pt; line-height: 115%;"> </span><span style="color: windowtext; font-size: 11pt; line-height: 115%;">When
Shylaja asked me to do one, I agreed immediately. Thank you Shylaja for letting
me share a post at your space. Shylaja has a lovely space called Amuthi’s
Kitchen where she has shared many traditional recipes and others too. I found
it really difficult to come up with a recipe to share as she has shared most of
the traditional recipes. So do check out the amazing recipes at her space</span></span></div>
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<span lang="EN-IN" style="color: windowtext; font-size: 11pt; line-height: 115%;"><span style="font-family: Verdana, sans-serif;">Now, I had a box of
Chakka Varatti/Jackfruit preserve, which my mom had sent from India. I had wanted
to make something out of it and this unniappam came to my mind. I had tasted
this a long time back at one of friend’s home in Bangalore. <o:p></o:p></span></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBHN9jhVWLG_1fdUobZN1NZRrAKc2vxREl86UbirMECiOFacxB3n4yDyEBuV_VxR24UkSWc-NsemP7_xUPn92V5F8OiKwvv0bY0hnIQ5OButQAr80jPllSXWBNDdbMXeowNytFNqaTXXU/s1600/chakkaiunniappam3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBHN9jhVWLG_1fdUobZN1NZRrAKc2vxREl86UbirMECiOFacxB3n4yDyEBuV_VxR24UkSWc-NsemP7_xUPn92V5F8OiKwvv0bY0hnIQ5OButQAr80jPllSXWBNDdbMXeowNytFNqaTXXU/s1600/chakkaiunniappam3.jpg" height="640" width="424" /></span></a></div>
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<span lang="EN-IN" style="color: windowtext; font-size: 11pt; line-height: 115%;"><span style="font-family: Verdana, sans-serif;">So here is the
recipe:<o:p></o:p></span></span></div>
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<span lang="EN-IN" style="color: windowtext; font-size: 11pt; line-height: 115%;"><span style="font-family: Verdana, sans-serif;">Makes about 28 to 30
small appams<o:p></o:p></span></span></div>
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<span lang="EN-IN" style="color: windowtext; font-size: 11pt; line-height: 115%;"><span style="font-family: Verdana, sans-serif;"><b>What you’ll need</b><o:p></o:p></span></span></div>
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<span lang="EN-IN" style="color: windowtext; font-size: 11pt; line-height: 115%;"><span style="font-family: Verdana, sans-serif;">Raw Rice/Sona
Masoori – 1 cup<o:p></o:p></span></span></div>
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<span lang="EN-IN" style="color: windowtext; font-size: 11pt; line-height: 115%;"><span style="font-family: Verdana, sans-serif;">Chakka Varatti/
Jackfruit Preserve – ¾ cup<o:p></o:p></span></span></div>
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<span lang="EN-IN" style="color: windowtext; font-size: 11pt; line-height: 115%;"><span style="font-family: Verdana, sans-serif;">Jaggery – ¼ cup<o:p></o:p></span></span></div>
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<span lang="EN-IN" style="color: windowtext; font-size: 11pt; line-height: 115%;"><span style="font-family: Verdana, sans-serif;">Scraped Coconut – ¼
cup<o:p></o:p></span></span></div>
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<span lang="EN-IN" style="color: windowtext; font-size: 11pt; line-height: 115%;"><span style="font-family: Verdana, sans-serif;">Cardamom Powder – ¼
tsp<o:p></o:p></span></span></div>
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<span lang="EN-IN" style="color: windowtext; font-size: 11pt; line-height: 115%;"><span style="font-family: Verdana, sans-serif;">Salt – pinch<o:p></o:p></span></span></div>
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<span lang="EN-IN" style="color: windowtext; font-size: 11pt; line-height: 115%;"><span style="font-family: Verdana, sans-serif;"><b>Method</b><o:p></o:p></span></span></div>
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<li><span style="color: windowtext; font-family: Verdana, sans-serif; font-size: 11pt; line-height: 115%;">Wash and soak the
rice in water for 4 to 5 hours.</span></li>
<li><span style="color: windowtext; font-family: Verdana, sans-serif; font-size: 11pt; line-height: 115%;">Then, drain in
colander until the water is completely drained. You can spread on a kitchen
towel and allow drying in shade for about 10 minutes. The rice should not
become completely dry and brittle.</span></li>
<li><span style="color: windowtext; font-family: Verdana, sans-serif; font-size: 11pt; line-height: 115%;">In a mixie jar, add
the rice and grind it without adding any water, until the rice is ground to a
fine powder.</span></li>
<li><span style="color: windowtext; font-family: Verdana, sans-serif; font-size: 11pt; line-height: 115%;">Now add the jaggery,
coconut and grind, until well mixed. Also add the chakka varatti and grind.</span></li>
<li><span style="color: windowtext; font-family: Verdana, sans-serif; font-size: 11pt; line-height: 115%;">Add about ¼ cup of
water grind the batter to a smooth paste. If you find the chakka varatti is not
getting mixed and is in lumps, then mix with hands and squeeze the chakka
varatti, and then grind again.</span></li>
<li><span style="color: windowtext; font-family: Verdana, sans-serif; font-size: 11pt; line-height: 115%;">Transfer to another
vessel, add salt and cardamom powder and mix well.</span></li>
<li><span style="color: windowtext; font-family: Verdana, sans-serif; font-size: 11pt; line-height: 115%;">Adjust the
consistency of the batter to dosa maavu padam/or pouring consistency.</span></li>
<li><span style="color: windowtext; font-family: Verdana, sans-serif; font-size: 11pt; line-height: 115%;">Heat a appa karol/Kuzhipaniyaram
pan, with oil in each of the grooves.</span></li>
<li><span style="color: windowtext; font-family: Verdana, sans-serif; font-size: 11pt; line-height: 115%;">Pour a small ladle
full of the batter into each groove and cook on medium heat for a minutes. Flip
the appams to other side and cook for couple of minutes or until a skewer
inserted comes out clean.</span></li>
<li><span style="color: windowtext; font-family: Verdana, sans-serif; font-size: 11pt; line-height: 115%;">Serve warm.</span></li>
</ol>
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<span lang="EN-IN" style="color: windowtext; font-size: 11pt; line-height: 115%;"><span style="font-family: Verdana, sans-serif;"><b>Note</b>:<o:p></o:p></span></span></div>
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<ul>
<li><span style="color: windowtext; font-family: Verdana, sans-serif; font-size: 11pt; line-height: 115%;">The consistency of
batter is important; if the batter is very thick appams will be hard.</span></li>
<li><span style="color: windowtext; font-family: Verdana, sans-serif; font-size: 11pt; line-height: 115%;">You can add half oil
and half ghee in each groove for frying.</span></li>
<li><span style="color: windowtext; font-family: Verdana, sans-serif; font-size: 11pt; line-height: 115%;">You can use fresh
ripe jackfruit pieces instead of the varatti. Use about 2 cups of Fresh fruit
bulbs, grind into a smooth paste along with rice. Adjust quantity of jaggery
depending on the sweetness of the fruit.</span></li>
</ul>
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Shylajahttp://www.blogger.com/profile/04487081748152898116noreply@blogger.com8tag:blogger.com,1999:blog-7189051805505196905.post-15275710798799359682014-04-13T20:18:00.001-07:002014-04-13T20:18:24.073-07:00SEMIYA KESARI<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">அனைவருக்கும் இனிய தமிழ் புத்தாண்டு வாழ்த்துக்கள்.</span><br />
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<span style="font-family: Verdana, sans-serif;">Happy Tamil New Year to all my readers. </span></div>
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<span style="font-family: Verdana, sans-serif;"><a href="http://www.amuthiskitchen.com/2011/04/rava-kesari.html" target="_blank">Rava Kesari</a> is one of my favorite sweets and perhaps that was the very first sweet that I learnt from my mom.I have tried various versions of kesari using aval and semiya. Both these versions are relatively easier than Rava kesari. They do not form any lumps.</span><br />
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<span style="font-family: Verdana, sans-serif;">Enjoy this delicious Semiya Kesari for this New Year</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy4se9jxlMJZO2f5twUERTcoyjlGFD2kRhEL7RLUMMGywdifiS3nHWBOMnkkr3B-Xw9t9jL0aXpAVVZCxj-60FQlzvXvqlR2wV3_zeQ_e22XVPdMYK-OPROoZoB4b4pYswk9Nowwoja3s/s1600/semiyakesari11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy4se9jxlMJZO2f5twUERTcoyjlGFD2kRhEL7RLUMMGywdifiS3nHWBOMnkkr3B-Xw9t9jL0aXpAVVZCxj-60FQlzvXvqlR2wV3_zeQ_e22XVPdMYK-OPROoZoB4b4pYswk9Nowwoja3s/s1600/semiyakesari11.jpg" height="640" width="512" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><b></b></span><br />
<a name='more'></a><span style="font-family: Verdana, sans-serif;"><b>Ingredients</b></span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Vermicelli/Semiya: 1/2 cup</span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Sugar: 1/2 cup</span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Water: 1 cup</span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Ghee: 1 tablespoon</span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Cardomom: 2 to 3 pods</span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Kesar color: a pinch</span></div>
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;">Cashews & Raisins: 1 tablespoon</span></div>
<div style="text-align: justify;">
<br /></div>
<span style="font-family: Verdana, sans-serif;"></span><br />
<div style="text-align: justify;">
<span style="font-family: Verdana, sans-serif;"><b>Ingredients</b></span></div>
<span style="font-family: Verdana, sans-serif;">
</span><br />
<div style="text-align: justify;">
<br />
<ol>
<li><span style="font-family: Verdana, sans-serif;">Heat 2 tsp of ghee in a pan and fry the cashews and raisins and keep it aside.</span></li>
<li><span style="font-family: Verdana, sans-serif;">In the same pan fry the vermicelli until it turns reddish brown.Make sure not to burn it.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Add 1 cup of hot water to the vermicelli and cook in medium flame.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Cook until the water evaporates. Check if the vermicelli is cooked by pressing between the fingers.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Now add sugar and kesar color and keep stirring. The mixture will loosen up once sugar is added.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Add ghee and cardomom as well and keep stirring until all the required consistency is reached.</span></li>
</ol>
</div>
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<span style="font-family: Verdana, sans-serif;"><b>Notes</b>:</span></div>
<span style="font-family: Verdana, sans-serif;">
</span><br />
<div style="text-align: justify;">
<br />
<ol>
<li><span style="font-family: Verdana, sans-serif;">Roasted vermicelli is readily available in market. This can be used to reduce the cooking time.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Make sure the vermicelli is well cooked before adding sugar. Once sugar is added, the semiya will not get cooked once sugar is added.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Reduce the amount of sugar if you do not like too sweet.</span></li>
</ol>
</div>
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<span style="font-family: Verdana, sans-serif;"><b>Step by step pictures:</b></span><br />
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Shylajahttp://www.blogger.com/profile/04487081748152898116noreply@blogger.com4tag:blogger.com,1999:blog-7189051805505196905.post-80521447677380319102014-03-24T19:51:00.002-07:002014-03-24T20:00:29.214-07:00VEGETABLE PULAO<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Arial, Helvetica, sans-serif;">This is a very simple pulao that I learnt from one of my friends.Whenever I feel like having a one pot meal but still lazy enough to make biriyani, I prepare this vegetable pulao in pressure cooker.It is quite easy to prepare with handy ingredients and goes well with paneer side dishes or just with plain raita.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbtR-U7cTnD3rGAVu8XhCpBNooCtsqL_c4IoUfyGetcDhf0668AYR5G7bbABjl2RPnZjhCli0fEQBZtmxoKRpbThoTlXz_KgdX4MX2dW4PMWECe3ILPI35WNmaQdErfTMzJkL2OOIkjEY/s1600/vegetablepulaosm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegetable Pulao" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbtR-U7cTnD3rGAVu8XhCpBNooCtsqL_c4IoUfyGetcDhf0668AYR5G7bbABjl2RPnZjhCli0fEQBZtmxoKRpbThoTlXz_KgdX4MX2dW4PMWECe3ILPI35WNmaQdErfTMzJkL2OOIkjEY/s1600/vegetablepulaosm.jpg" height="640" title="Vegetable Pulao" width="512" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Basmati rice: 1 cup</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Chopped vegetables: 1.5 cups (Potato, carrot, green peas, corn)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Onion chopped: 1 small</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Yoghurt: 1 tablespoon</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Chilli powder: 1 tsp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Coriander powder: 1/2 tsp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Cumin powder: 1/4 tsp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Ginger paste: 1 tsp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Garam masala powder: 1/4 tsp (optional)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Green chillies: 2 </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Salt: 1.25 tsp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Coriander leaves & Mint: a handful</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>To Temper:</b></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Oil: 1 tablespoon</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Cardomom: 1</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Cloves: 2</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Bay leaves: 2</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients</b></span><br />
<ol style="text-align: left;">
<li><span style="font-family: Arial, Helvetica, sans-serif;">Soak the basmati rice for 30 minutes</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Heat oil in a pan and add cardomom, cloves and bay leaves</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Add ginger paste and onion and fry until transclucent</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Add the vegetables and fry for a couple of minutes</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Add chilli powder, coriander powder, cumin powder, masala powder and mix well</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Add the yoghurt, coriander leaves, mint leaves and cook for a minute</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">Now add this to the soaked rice in pressure/ electric cooker</span></li>
<li><span style="font-family: Arial, Helvetica, sans-serif;">If using pressure cooker add 2 cups of water and cook for 3 whistles</span></li>
</ol>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b>Step by step pictures</b></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis1h5AfZcAg4Thua6KRr-eJOCoLySr4-FwjZAlF5QSVA0O6e6hvSWJkhKnX-kORUvbaAkFQvVtKbQnK3-Wl0IchmzpsOH6NVwG8vT07JteZkwiUO-2P1hD7pNEl6iIwyZa4RFBXVvgtVI/s1600/vegetablepulao1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegetable Pulao" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEis1h5AfZcAg4Thua6KRr-eJOCoLySr4-FwjZAlF5QSVA0O6e6hvSWJkhKnX-kORUvbaAkFQvVtKbQnK3-Wl0IchmzpsOH6NVwG8vT07JteZkwiUO-2P1hD7pNEl6iIwyZa4RFBXVvgtVI/s1600/vegetablepulao1.png" height="144" title="Vegetable Pulao" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNfKWjF2EtctamGNTdhNLMWMUWWsGyu6keV0xs1Om_OlGbXefKUGF6h-_ifHivVzV6qmuKlKfNRDlI5I1z2rdqVkhDOf-glciwcYwD9rssRKpnnlTC6TfRgmMZis0BQO7NeqqDy4sOhpM/s1600/vegetablepulao2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Vegetable Pulao" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNfKWjF2EtctamGNTdhNLMWMUWWsGyu6keV0xs1Om_OlGbXefKUGF6h-_ifHivVzV6qmuKlKfNRDlI5I1z2rdqVkhDOf-glciwcYwD9rssRKpnnlTC6TfRgmMZis0BQO7NeqqDy4sOhpM/s1600/vegetablepulao2.png" height="140" title="Vegetable Pulao" width="320" /></a></div>
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Shylajahttp://www.blogger.com/profile/04487081748152898116noreply@blogger.com9tag:blogger.com,1999:blog-7189051805505196905.post-2678565804415117452014-02-18T20:18:00.001-08:002014-02-18T20:22:03.536-08:00PEANUT LADOO | GROUNDNUT LADOO<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">Some recipes are too simple to prepare but tastes great. Peanut ladoo is one such recipe. When my mom does not have any time for preparing after school snack, I used to eat roasted peanuts with a piece of jaggery.My Grandma once saw this and suggested to make peanut ladoos instead. My grandma is an expert in making such delicious ladoos with her pounding stone.</span></div>
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<span style="font-family: Verdana, sans-serif;">Peanuts/Groundnuts may aggravate Pita. So do not take more ladoos at a time.</span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgae8EiT3WT7clbDwnVI9f-gs3m53vwg24uciU8MLDRwdNW3bqWOh-U9CVd4sVbE9mSeW1N4MpdW5uD0kHR6DYnNpWHYkhiZHZHM0h2pHqmaBpcYQ5lidA-ALrG_sCdL2FgKga8nax-L8E/s1600/peanutladosm.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Peanut Ladoo" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgae8EiT3WT7clbDwnVI9f-gs3m53vwg24uciU8MLDRwdNW3bqWOh-U9CVd4sVbE9mSeW1N4MpdW5uD0kHR6DYnNpWHYkhiZHZHM0h2pHqmaBpcYQ5lidA-ALrG_sCdL2FgKga8nax-L8E/s1600/peanutladosm.jpg" height="640" title="Peanut Ladoo" width="510" /></a></div>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<i><span style="font-family: Verdana, sans-serif; font-size: x-small;">Preparation time: 15 minutes</span></i><br />
<i><span style="font-family: Verdana, sans-serif; font-size: x-small;">Serves: 12 small bite sized ladoos</span></i><br />
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<span style="font-family: Verdana, sans-serif;">
<b>Ingredients</b>:</span><br />
<span style="font-family: Verdana, sans-serif;">Roasted unsalted peanuts: 1 cup</span><br />
<span style="font-family: Verdana, sans-serif;">Grated Jaggery: 1/2 cup</span><br />
<span style="font-family: Verdana, sans-serif;">Cardomom: 2</span><br />
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<b>Procedure</b>:</span><br />
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<ol style="text-align: left;">
<li><span style="font-family: Verdana, sans-serif;">Grind the peanuts to a coarse powder in the mixie in the pulse mode</span></li>
<li><span style="font-family: Verdana, sans-serif;">Add the jaggery & cardomom and pulse for a few more seconds until it is well blended. When the powder it pressed, it should be able to hold its shape</span></li>
<li><span style="font-family: Verdana, sans-serif;">Now shape them into small byte sized ladoos</span></li>
</ol>
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<span style="font-family: Verdana, sans-serif;"><b>Step by step pictures:</b></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr04L42lsweQ7KG5UP_1xmr_1aFt2ZZ09bySjTkIQ6uqQsHydPQSseb0gRcDZC6irDHy-35tv0IjkU-DwIg9NOYdCuJdqaHBVv-a0-vvoRXm6NPyY13F-8iylGEi7tgrJpgKnBY3mryPc/s1600/peanutladoo2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Peanut Ladoo" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjr04L42lsweQ7KG5UP_1xmr_1aFt2ZZ09bySjTkIQ6uqQsHydPQSseb0gRcDZC6irDHy-35tv0IjkU-DwIg9NOYdCuJdqaHBVv-a0-vvoRXm6NPyY13F-8iylGEi7tgrJpgKnBY3mryPc/s1600/peanutladoo2.png" height="149" title="Groundnut Ladoo" width="320" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQlTIgRVGY0ofGykX77WMVp9TExhYul2I9hYABVzUyOb1awkxx13dJ7F6W2u0cwB4k_TdioSq7uGoQZzkPJJ5uJ76vHdyn7087n2dS_67j-2tKtcCvkt6ZzxRNpJyB_1agRlT0rNWeWMc/s1600/peanutladoo.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQlTIgRVGY0ofGykX77WMVp9TExhYul2I9hYABVzUyOb1awkxx13dJ7F6W2u0cwB4k_TdioSq7uGoQZzkPJJ5uJ76vHdyn7087n2dS_67j-2tKtcCvkt6ZzxRNpJyB_1agRlT0rNWeWMc/s1600/peanutladoo.png" height="144" width="320" /></a></div>
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<b>Notes</b>:</span><br />
<span style="font-family: Verdana, sans-serif;">Do not grind the peanuts for long. It will turn into a sticky mass</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7JBIQFyDjRiMr0Sbnpk8x7u6uLomApeAcfB4iy_lnJ62KeUYc8JwKJhR74ze5NBqTMCRulCdKDRUB3pOP_ZxpAVeXK62msv3jWECm-rTiKIGbx1CnNjwz4QPVlVMEFhdwCKE5-xxh1EE/s1600/peanutladoo2s.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Peanut Ladoo" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7JBIQFyDjRiMr0Sbnpk8x7u6uLomApeAcfB4iy_lnJ62KeUYc8JwKJhR74ze5NBqTMCRulCdKDRUB3pOP_ZxpAVeXK62msv3jWECm-rTiKIGbx1CnNjwz4QPVlVMEFhdwCKE5-xxh1EE/s1600/peanutladoo2s.jpg" height="400" title="Peanut Ladoo" width="400" /></a></div>
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Shylajahttp://www.blogger.com/profile/04487081748152898116noreply@blogger.com3