tag:blogger.com,1999:blog-78259313201479504382024-03-13T19:08:37.486-07:00Delicious Healthy Home Made Indian Food RecipesDetailed Home Made Indian Food Recipes With Step By Step Instructions and Pictures....Swati Kamathhttp://www.blogger.com/profile/08297937493919974603noreply@blogger.comBlogger89125tag:blogger.com,1999:blog-7825931320147950438.post-28211682206484374762014-04-18T04:19:00.001-07:002014-04-21T01:38:18.662-07:00Kannadiga Recipes : Soppu Saru | Soppina Saaru | Greens Curry<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_nBkQIuYz136zUiu1jE7GzOMob3BQkt3ePfB4MKU36XGK78v5L2_oeCO3WIKaAIRPCEofgSPcj-VthV4AooFdWQQCmCxxZuCj9hDcVAtM_DNUprFgDoagE0dHsprPZoftiPQRBsscVc8/s1600/DSCN9215.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_nBkQIuYz136zUiu1jE7GzOMob3BQkt3ePfB4MKU36XGK78v5L2_oeCO3WIKaAIRPCEofgSPcj-VthV4AooFdWQQCmCxxZuCj9hDcVAtM_DNUprFgDoagE0dHsprPZoftiPQRBsscVc8/s1600/DSCN9215.JPG" height="300" width="400" /></a></div>
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In <st1:city>bangalore</st1:city>,
quite a few variety of leafy vegetables are available. For my recipe I have
used Spinach(palak soppu), Methi ( Menthe soppu), Dill leaves ( Sabbassige
soppu), Amaranath leaves (dantina soppu) and two more local soppu. We can as well use any of the two available greens for this dish.</div>
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<b><u>Preparation Time</u></b>: 45
minutes<o:p></o:p></div>
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<br /></div>
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<b><u>Servings</u></b>: 4<o:p></o:p></div>
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<b><u>Ingredients</u></b>:</div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRRoeGw_7yh_b20vgb2K8H8Lt9u11Sp8Rw1oR1b7DI7Sb94WoGaf5vN6TyntwlbYd9o_7Pq3E9hAwTpj4WZTeQdpilLrE-RnK9VuK6JCDGQItGFdBTjy9_K6WKTaMmllzfSdxjY2fJqlk/s1600/DSCN5582.jpg" height="208" width="320" /></div>
<ul style="text-align: left;">
<li>1 each small bunch Green leafy vegetables explained above.</li>
<li>1/4th cup Toor dal</li>
<li>4 -5 Green chillies</li>
<li>1 big Onion cut into cubes</li>
<li>1 big Tomato cut into cubes</li>
<li>1 medium size Tamrind</li>
<li>1 whole Garlic, separated and cleaned</li>
<li>1 tea spoon Turmeric powder</li>
<li>1 table spoon Garam masala/ Sambar powder</li>
<li>1/2 tea spoon Mustard seeds</li>
<li>Oil for seasoning</li>
<li>1 strand Curry leaves</li>
<li>2 Red chillies</li>
<li>Salt as per taste</li>
</ul>
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<b><u>Method</u></b>:</div>
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<ul style="text-align: left;">
<li>Soak toor dal for around 2 hours in water.</li>
<li>Clean and wash all the greens and keep it aside.</li>
<li>In a pressure cooker, add soaked toor dal, all the greens,
green chillies, onion, tomato, garlic, turmeric powder, tamarind.</li>
</ul>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD7Bgg78ta185GJohmper58ZwXF9jGo1aOKM7VON5xZasCf39dCRypoaKIT3kkFeZfXYTIZpEj7af9SUWAWcLTWVUbeBQXpXkPe7OUntJDA9GRa8UIpbIWx8DW2im6DDYkGD0SHbWl4gc/s1600/DSCN5585.jpg" height="208" width="320" /></div>
<ul style="text-align: left;">
<li>Pressure cook it for 1 whistle.</li>
<li>Once the cooker cools down, transfer the contents of cooker
to blender.</li>
</ul>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifb3qxKRexS8rhqP4yOtgrj3suwxHxoRTd3smo2q6JIPyVel3eHqjaxGTzfRbRZIQBMFPSKXC79cAHBEO4EgzdsIboJA11FxD-ChMW4xKCtDFgW2vfBUA2ikQzrSjAdBUdJa9QpijAOLM/s1600/DSCN9209.JPG" height="209" width="320" /></div>
<br />
<ul style="text-align: left;">
<li>Don't blend it to smooth paste. Grind it coarsely as shown
in picture.</li>
<li>Finely transfer the contents of blender to a kadai.</li>
<li>Add salt, garam masala / sambar powder and chilli powder if
needed.</li>
</ul>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEia-oK4lrYVWuoYuvERxcaNGAgIP6TUWSdx-nzE3YKp71gF6tj1uRe3eyl0dAuWToGcNPHYedK-xw1eYI6LXhpLZ9BIBsM4Dk1ZdMKe0RNVIeBDbpXcar5NLsRxSlQmRHMFMvbK8u0CA9g/s1600/DSCN9210.JPG" height="209" width="320" /></div>
<ul style="text-align: left;">
<li>Mix it well and let it cook for 4 - 5 minutes.</li>
<li>In a separate small pan, add oil, mustard seeds, curry
leaves and red chillies.</li>
</ul>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjBlEzTbDnJOuSPd7ifyKFLQjTojfQbszm8JjdjKyBNW5l8wFzsZ3PVn0EmW4emrRi5mRbZpPF595j3GnDkhEGE58xYZxLwBU4udJ0vAbaLPqmjoOA7e4rEXnA0HVuXOmakTLaQ_TSY5RI/s1600/soppu+saaru.jpg" height="240" width="320" /></div>
<ul style="text-align: left;">
<li>Add this seasoning to the curry and serve hot soppu saru
with hot rice or ragi mudde.</li>
</ul>
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Swati Kamathhttp://www.blogger.com/profile/08297937493919974603noreply@blogger.com9tag:blogger.com,1999:blog-7825931320147950438.post-24551873499698586882014-04-07T06:52:00.001-07:002014-04-07T23:49:19.073-07:00Quick Lauki Ki Sabzi | Bottle Gourd And Black Eyed Peas Curry Recipe - A Side Dish For Chapathi Or Roti<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigOKgKeyAVb-dVLPSYXAhpkb1ehydjwch1UIvNYa7_B0_rjBxJB31hAGjMHx8vRqKRky8nL3bMA62CMhYV3Dgmb9EZssfFTZfYJwE476cSUgMLwbniYGLNy9skeM-5DuU0QPPvPj6mjyE/s1600/Main+Course.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigOKgKeyAVb-dVLPSYXAhpkb1ehydjwch1UIvNYa7_B0_rjBxJB31hAGjMHx8vRqKRky8nL3bMA62CMhYV3Dgmb9EZssfFTZfYJwE476cSUgMLwbniYGLNy9skeM-5DuU0QPPvPj6mjyE/s1600/Main+Course.jpg" height="300" width="400" /></a></div>
The above thali has 2 chapathis, bottle gourd curry and Kerala style <a href="http://delicious-healthy-recipes.blogspot.com/2014/03/karimeen-pollichathu-recipe.html">Karimeen Pollichathu</a>. Below is a very quick and tasty recipe of bottle gourd.<br />
<br />
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<b><u>Preparation Time</u></b>: 30
minutes<o:p></o:p></div>
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<br /></div>
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<b><u>Servings</u></b>: 2<o:p></o:p></div>
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<br /></div>
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<b><u>Ingredients</u></b>:<o:p></o:p></div>
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</div>
<ul style="text-align: left;">
<li>2 cups of Bottle gourd(Lauki) cut into small pieces</li>
<li>1/4th cup Black eyed peas</li>
<li>1 big Onion finely chopped</li>
<li>1 medium Tomato finely chopped</li>
<li>1/2 tea spoon Mustard seeds</li>
<li>1/2 tea spoon Cumin seeds</li>
<li>1 strand Curry leaves</li>
<li>1 tea spoon Chilli powder</li>
<li>1 tea spoon Garam masala</li>
<li>Oil for seasoning</li>
<li>Salt as per taste</li>
</ul>
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<b><u>Method</u></b>:<o:p></o:p></div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUtkdmptzbyXDwdMDLTS5x3V4m15rDZRkBDbygAhb9CK_EQqdZ598cmnYJuWv95iOFwaUwnT2zu4uQgmS5Iwsa58IbCIwjBUjVL5ZTqlshZmd4Uh1qSXoPl7JzDjqmSOgKB2QwKWVCZj8/s1600/DSCN6436.jpg" height="209" width="320" /></div>
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<ul>
<li style="text-align: left;">Cook black eyed peas in cooker and keep it aside.</li>
<li style="text-align: left;">Heat oil in a kadai, add mustard seeds and cumin seeds.</li>
<li style="text-align: left;">When it starts spluttering, add curry leaves and onion. Fry it
till the onion becomes light brown.</li>
</ul>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-GwMcXt-Sg09RWec-cmRKAwBxoeKfubbeLP_VhiDHNSOaFvsgUOIPJxtdviyUbLEkixoMK553RPLWR2VnzrYO6l_Zwf_8y8OXq9BDbG0ybMqBtVp6nTV7AQwWe-qkGbWhVsOWyTPjmGI/s1600/DSCN0152.JPG" height="209" width="320" /></div>
<ul>
<li style="text-align: left;">Now add bottle gourd pieces, add little water, close the lid
and let it cook for 7 - 8 minutes.</li>
<li style="text-align: left;">Add finely chopped tomato and cooked black eyed peas.</li>
</ul>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8-5MZm_E9Q0I4BazWhqo3yPR24pcxpsXI79Q0ZEPGhvMnEY_DEVwV5MOLLN9MGIAXhd734qVS8ufGEY-btU_ul1IN6cCM6d_k6vlFgU6dCAyh20P9VOLAhb_Cd5zGb_0LqE2HrFo1Zdw/s1600/DSCN0154.JPG" height="209" width="320" /></div>
<ul>
<li style="text-align: left;">Add chilli powder, garam masala , salt. Mix well.</li>
<li style="text-align: left;">Cook for another 7 - 8 minutes.</li>
</ul>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEido8p0F2tGRA5RYRr2ctJP3pilLclTBTdU33PGmO7YDAoyJS4p54EEYUSRl8uak65hJIB90nW0NHa7yR4a8pxmjH6UapjuPN4bQzck-y1SSmhZta-8FSADytP-TQOOS9vmDwjCig_xvrQ/s1600/lauki+ki+subzi.jpg" height="240" width="320" /></div>
<ul>
<li style="text-align: left;">Lauki ki sabzi is ready.</li>
</ul>
</div>
Swati Kamathhttp://www.blogger.com/profile/08297937493919974603noreply@blogger.com9tag:blogger.com,1999:blog-7825931320147950438.post-17169058750869993702014-04-01T09:38:00.000-07:002014-04-02T04:08:21.198-07:00Mushroom Masala Gravy | Punjabi Style Mushroom Makhanwala | Mushroom Makhani Curry Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzDrIkR8bk251txlmWwrZwdUr3admiOS-Zq_H0fRUslLXY4NBpDf0MIUiHiPdMImfw57cMoFfolJ3r9vr4Qka6nQFBZLQkuUx3BetbAgAHlhcd-PGn7iq2cBEfGK8oYqWtxNKaD6dLzlE/s1600/Mushroom+Masala.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzDrIkR8bk251txlmWwrZwdUr3admiOS-Zq_H0fRUslLXY4NBpDf0MIUiHiPdMImfw57cMoFfolJ3r9vr4Qka6nQFBZLQkuUx3BetbAgAHlhcd-PGn7iq2cBEfGK8oYqWtxNKaD6dLzlE/s1600/Mushroom+Masala.jpg" height="225" width="400" /></a></div>
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<b><u><br /></u></b></div>
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<b><u>Preparation Time</u></b>: 50
minutes</div>
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<o:p></o:p></div>
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<b><u>Servings</u></b>: 4<o:p></o:p></div>
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<b><u>Ingredients</u></b>:</div>
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</div>
<ul style="text-align: left;">
<li>Butter as required</li>
<li>2 packets( 18 - 20 in number) of Mushrooms</li>
<li>3 medium Onions</li>
<li>1 big Tomato finely chopped</li>
<li>3 - 4 Green chilllies</li>
<li>1 table spoon Ginger garlic paste (I have used Garlic pods
and ginger piece while grinding)</li>
<li>2 strands of Coriander leaves</li>
<li>1 tea spoon Cumin powder</li>
<li>1 tea spoon Coriander powder</li>
<li>1 table spoon Chilli powder</li>
<li>Cream if required</li>
<li>Salt as per taste</li>
</ul>
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<b><u>Method</u></b>:</div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz2oH09QF46KYQ3YJaEx8gu17TbbV3cO9tCVmAxbAKRLFiGR198sAmSGuKNCqiKg62G3S-NPxLzlzSQGEuiIfzZReImkFevzSZmkZIBNsMUgXrHCSVXVI_oE7P6c2FYW3DkNfN0KLmr7Q/s1600/DSCN0286.JPG" height="209" width="320" /></div>
<ul style="text-align: left;">
<li>Cut mushrooms in small cubes as shown in picture.</li>
<li>Cut 1 onion into big cubes.</li>
</ul>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHwX03A7Yg0zTCVM15Rx47bOXhQnOQHHYqexHho8kMoke8i_nvX0yzk1jRQV6z8edqx9jLYAahafXFX1F08gl6DCMvs9HuDe3AeHSiALe2R6JK1Yzd083CLac0KZoI72IJS0-0STGbV00/s1600/DSCN0280.JPG" height="209" width="320" /></div>
<ul style="text-align: left;">
<li>Grind the onion, green chillies, ginger, garlic and 1 strand
coriander leaves in blender to smooth paste and keep it aside.</li>
<li>Chop the 2 remaining onion into small pieces.</li>
<li>In a kadai, put oil/butter and fry the finely cut onion till
it becomes light pink.</li>
</ul>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_zu0UlwsyHOZC57mD7ss45Glj8y3gmPfEtz5axgO_o10w5y3cyb_c2I2ZkTtIMEn1QhaEzXPDfoqBfvBdn78SLmSQLhIU3RxuH7fEMOn6VsoijHHLbF5HMu5DizoE1JOR47FxdQwtajE/s1600/DSCN0285.JPG" height="209" width="320" /></div>
<ul style="text-align: left;">
<li>Then add finely chopped tomatoes and fry.</li>
<li>Now add cumin powder, coriander powder, chilli powder, salt,
ground masala and mix well. Dont add water as after adding mushroom the gray
becomes more liquid.</li>
</ul>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidb3li8uh8g7DYOC6F1Lvw746hrHy5OkuT0AWbgnyVV-X-fpyD264BFgTvFn38zdkmpULT0sQo_-bkyi09q5INe7YRRbuZdSnEOfLOsRhmBZi3ElmVtFYoUMI4zs8lD0-S7jLan2mYC1U/s1600/DSCN0290.JPG" height="209" width="320" /></div>
<ul style="text-align: left;">
<li>Add mushroom, mix well. Close the lid and let it cook for
another 10 minutes.</li>
<li>At the end sprinkle remaining finely chopped coriander
leaves.</li>
</ul>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizcQblgDqUS5vDGV6nAXcU3zHhD0LkOmGIjcMWvy5gq3VRxbJ-GJisIEbBPbKgvKxxQ_VfISQkgenN8rcRfuvHXm3xuzJ7EDuN84tNZ3l0u8ns_kIFL2187Y2Jxeb4f8xYIi9x5h1adz0/s1600/DSCN0292.JPG" height="209" width="320" /></div>
<ul style="text-align: left;">
<li>Also add cream(if required), butter (if required) while
serving.</li>
</ul>
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Swati Kamathhttp://www.blogger.com/profile/08297937493919974603noreply@blogger.com7tag:blogger.com,1999:blog-7825931320147950438.post-90801991319321496532014-03-27T11:33:00.003-07:002014-03-27T11:33:29.876-07:00Indian Desserts : Cantaloupe sweetdish | Konkani Chibbada Hashale | Chibda Phovu<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYuLfJVKz0Nep7sgHPsnHd53gOpft5U3-E23A38zMgiT1MFW0KIVUlA_lri8jqkFudaeNLGieiQ_clcnbWME312CXiRRkkeanV4P_gks3Q20dGMxvjCdyAAKZk4zslo7uU8ZMSTkyte2A/s1600/Chibbada+Hashale.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgYuLfJVKz0Nep7sgHPsnHd53gOpft5U3-E23A38zMgiT1MFW0KIVUlA_lri8jqkFudaeNLGieiQ_clcnbWME312CXiRRkkeanV4P_gks3Q20dGMxvjCdyAAKZk4zslo7uU8ZMSTkyte2A/s1600/Chibbada+Hashale.jpg" height="300" width="400" /></a></div>
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Chibbad is a kind of sweet melon. It is known as Karbooj in
Hindi and Cantaloupe in English. This fruit is a seasonal fruit and a good variety chibbad just dissolves in
mouth and the flesh of it becomes like rava, This sweet dish is very famous in
Konkani people. <o:p></o:p></div>
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<b><u>Preparation Time</u></b>: 10
minutes</div>
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<br /></div>
<div class="MsoNormal">
<b><u>Ingredients</u></b>:</div>
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</div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpFUtuSfdc_OgDEapix-BmPhBIFQKbrYwl0zxGUFJuPwKNg-5c_a7ugEXml9KglRIazF1aZtC1muhX8uSOXUt2u98fldhKzSKo6kbreiracGm3M5rMtZZHATRy2bBJl2EHAlE3WnDOSnY/s1600/DSCN6252.jpg" height="208" width="320" /></div>
<ul style="text-align: left;">
<li>1 medium size Chibbad(Cantaloupe) cut into small cubes</li>
<li>1 ½ cup grated Coconut(preferably tender one)</li>
<li>1 cup Jaggery</li>
</ul>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwokM7U95_wDa0Us5QNzszVl6YImK5Z5nS8YVwIpcGRZEKrwjOQGvTGdkegGI2xWDsRyPccNzwjUiy6QMi0AIR1ND3N_cMufHDI7lzn99irnH7_BHu4SpLLdN7yOgPm-lpZhODcoFqKNI/s1600/DSCN6254.jpg" height="208" width="320" /></div>
<ul style="text-align: left;">
<li>4-5 Cardamom peeled and powdered</li>
<li>½ cup Phovu(Avalakki in Kannada, thin, optional)</li>
</ul>
<div>
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<o:p> </o:p><b><u>Method</u></b>:</div>
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</div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEzu122gU-GAGM8DhEYTO7hdc3jfnqhdp_eUSYJdrcWE0hulPOQt69gCO7R-0Dk4zL4hyNn9SjoLFrSjDBGjcCAyiyYtXiEiComx2QqU5dCttvc0KO-XVjprpO70cfV_FEbDtQmf-bR50/s1600/DSCN6257.jpg" height="208" width="320" /></div>
<ul style="text-align: left;">
<li>Wash poha in water and soak it for some time.</li>
<li>Grind grated coconut and jaggery to smooth paste.</li>
</ul>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2EHACTSqrZrDoYKZsJ6knHKohzdP6uF_m0yC-uT42ksiEYlbaXpCMQtqcX5427jFe_uLX23zO1uHUWxwnRa1WSkPv3miMO6YkKACMSqO4JECXgBVBbbfiGBJXOaa34oLh0O86VfUOA9c/s1600/DSCN6260.jpg" height="208" width="320" /></div>
<ul style="text-align: left;">
<li>Now mix cubes of chibbad, the above prepared paste, cardmon
and phovu.</li>
<li>Serve chilled.</li>
</ul>
<br />
<div class="MsoNormal">
<o:p> </o:p><b><u>PS</u></b>: The
coconut to be used in this should be as tender as possible. The tender coconut
makes this dish more tasty.</div>
</div>
Swati Kamathhttp://www.blogger.com/profile/08297937493919974603noreply@blogger.com1tag:blogger.com,1999:blog-7825931320147950438.post-47278134759649914022014-03-27T00:32:00.002-07:002014-03-27T00:33:12.981-07:00Kerala Style Karimeen Pollichathu Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivxqZ417LDOvp7TuOKgLQxMXATc17hrqxel7xm7v49A2hkNUZpOC8w9TixNk5NezEp3h_0UFpf1bnl4Y0vxvI5ne6AZahmb0Lr8oFJTZaoRVd4gZY_di6JUDdb80qDqyclzF5sYpxGEwU/s1600/karimeen+pollichathu.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivxqZ417LDOvp7TuOKgLQxMXATc17hrqxel7xm7v49A2hkNUZpOC8w9TixNk5NezEp3h_0UFpf1bnl4Y0vxvI5ne6AZahmb0Lr8oFJTZaoRVd4gZY_di6JUDdb80qDqyclzF5sYpxGEwU/s1600/karimeen+pollichathu.JPG" height="300" width="400" /></a></div>
<div class="MsoNormal">
<u style="font-family: 'Courier New'; font-size: 11pt;"><b>Preparation Time:</b></u><span style="font-family: 'Courier New'; font-size: 11pt;"> 60 minutes</span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Courier New"; font-size: 11.0pt;"><u><b>Servings:</b></u> 2<o:p></o:p></span></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<span style="font-family: "Courier New"; font-size: 11.0pt;"><u><b>Ingredients:</b></u><o:p></o:p></span></div>
<div class="MsoNormal">
<span style="font-family: "Courier New"; font-size: 11.0pt;"><br /></span></div>
<div class="MsoNormal">
<span style="font-family: "Courier New"; font-size: 11.0pt;"><b>For the marinate</b></span></div>
<div class="MsoNormal">
</div>
<ul style="text-align: left;">
<li><span style="font-family: 'Courier New'; font-size: 11pt;">Karimeen 2 in number</span></li>
<li><span style="font-family: 'Courier New'; font-size: 11pt;">2 table spoon Chilli powder</span></li>
<li><span style="font-family: 'Courier New'; font-size: 11pt;">1/2 table spoon Turmeric
powder</span></li>
<li><span style="font-family: 'Courier New'; font-size: 11pt;">1/2 table spoon Pepper
powder</span></li>
<li><span style="font-family: 'Courier New'; font-size: 11pt;">Salt as per taste</span></li>
<li><span style="font-family: 'Courier New'; font-size: 11pt;">Oil to fry</span></li>
<li><span style="font-family: 'Courier New'; font-size: 11pt;">Banana leaf for wrapping</span></li>
</ul>
<br />
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<br /></div>
<div class="MsoNormal">
<span style="font-family: "Courier New"; font-size: 11.0pt;"><b>For the Masala gravy </b><o:p></o:p></span></div>
<div class="MsoNormal">
</div>
<ul style="text-align: left;">
<li><span style="font-family: 'Courier New'; font-size: 11pt;">1 big Tomato finely chopped</span></li>
<li><span style="font-family: 'Courier New'; font-size: 11pt;">1 big Onion finely chopped</span></li>
<li><span style="font-family: 'Courier New'; font-size: 11pt;">2 table spoon Ginger garlic
paste</span></li>
<li><span style="font-family: 'Courier New'; font-size: 11pt;">2 Green chillies finely
chopped</span></li>
<li><span style="font-family: 'Courier New'; font-size: 11pt;">1/2 table spoon Pepper
powder</span></li>
<li><span style="font-family: 'Courier New'; font-size: 11pt;">1/2 table spoon Coriander
powder</span></li>
<li><span style="font-family: 'Courier New'; font-size: 11pt;">1 tea spoon Garam masala
powder</span></li>
<li><span style="font-family: 'Courier New'; font-size: 11pt;">3 table spoon Thick coconut
milk (optional)</span></li>
<li><span style="font-family: 'Courier New'; font-size: 11pt;">1 strand Curry leaves</span></li>
<li><span style="font-family: 'Courier New'; font-size: 11pt;">A small bunch of Coriander
leaves finely chopped</span></li>
<li><span style="font-family: 'Courier New'; font-size: 11pt;">Salt as per taste</span></li>
<li><span style="font-family: 'Courier New'; font-size: 11pt;">Oil to fry</span></li>
</ul>
<br />
<div class="MsoNormal">
<u style="font-family: 'Courier New'; font-size: 11pt;"><b>Method:</b></u></div>
<div class="MsoNormal">
</div>
<ul style="text-align: left;">
<li><span style="font-family: 'Courier New'; font-size: 11pt;">Cut and clean the fish.</span></li>
<li><span style="font-family: 'Courier New'; font-size: 11pt;">Peal the skin of the fish
completely or make diagonal slits on them. This helps in marinating the fish.</span></li>
</ul>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyj7j0QM5FZtlmc7t4VNmCNptf56yUFHGYr_R5Vfw7UQsa0jrDGnVEs53r0ca6AnVp3mG8B6dKFb-zBbOH6_-G0pH4icyCuY1egUzWT5CxTyjYH325_VuTWARYU1uIsqlXUVXFDEbRAT0/s1600/DSCN6487.jpg" height="209" width="320" /></div>
<ul style="text-align: left;">
<li><span style="font-family: 'Courier New'; font-size: 11pt;">Make
a paste of chilli powder, turmeric powder, pepper powder and salt.</span></li>
<li><span style="font-family: 'Courier New'; font-size: 11pt;">Apply
this paste to the fish all around, and keep aside for an hour, to get the fish
marinated.</span></li>
</ul>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtj7jQhX_uaMkWN7PtgEJSAGmm99KaeAJ_HwLj61wI2oU1uoee9zSQ_NTx1PhYjy43H4jCr_IVkTYMuYMAKOaaMlcBepNWVKAjrZAZq0uv1UaRhUauTg-JdGTUBgaAqjfWwErIPABRR6c/s1600/DSCN0266.JPG" height="209" width="320" /></div>
<div>
<br /></div>
<span style="font-family: 'Courier New'; font-size: 11pt;"> </span><span style="font-family: 'Courier New'; font-size: 11pt;">For
the Masala</span><br />
<ul style="text-align: left;">
<li><span style="font-family: 'Courier New'; font-size: 11pt;">Put
oil in a kadai, add green chillies, ginger garlic paste and curry leaves.</span></li>
</ul>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisgnKrXzaE8QR8zhM2WkEQMt3qFGD7mXJcbUvlj8QYWX22sQw3M_-HCIrisAGMPjMyPRT1kjcujCyf0rD9C-jWNMaKCRjEr0rj5JTlK7TdjoX5exbiDqf7uO8eIkPNdVgj2IGqdA_dkaA/s1600/DSCN0260.JPG" height="209" width="320" /></div>
<ul style="text-align: left;">
<li><span style="font-family: 'Courier New'; font-size: 11pt;">Fry
till the raw smell disappears.</span></li>
<li><span style="font-family: 'Courier New'; font-size: 11pt;">Now
add chopped onion till it turns to light brown.</span></li>
</ul>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp_OyVo9u7yimlHr8GaLRRrW8TZJkGngtuKqEaYeuOsbqP0zHVGtgwIWAbH5MLiqrPHkEZAGrjr4fMMc7Rp3zc4yEBdH6iuCfZDeuOvHSWbG0O4uyiK4kvCdNuvrliLnZpp9KqDMm9sZQ/s1600/DSCN0262.JPG" height="209" width="320" /></div>
<ul style="text-align: left;">
<li><span style="font-family: 'Courier New'; font-size: 11pt;">Now
add tomatoes and rest of the powders given above.</span></li>
<li><span style="font-family: 'Courier New'; font-size: 11pt;">Finely
sprinkle coriander leaves.</span></li>
</ul>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs2Jq-5TB0HeCDuqhXDBqOesayCcpDprERkkKJ9VJGRkdYdG8d-KSdY1gG0Lb6G1IzLVTRIxpRbfMA7IH7fQ0BCoP-JdIA5swZUyaZ_xzRJLF60lchKGZeb_DPvkCOuD-yY-mS5LHsenU/s1600/DSCN0264.JPG" height="209" width="320" /></div>
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<br /></div>
<ul style="text-align: left;">
<li><span style="font-family: 'Courier New'; font-size: 11pt;">Fry
the marinated fish on a hot tawa, in oil till it is half done. Cover the fish
with lid and fry both the sides of the fish.</span></li>
</ul>
<ul style="text-align: left;">
<li><span style="font-family: 'Courier New'; font-size: 11pt;">Now
Clean a medium size(the size should be enough to cover the fish completely)
banana leaf.</span></li>
<li><span style="font-family: 'Courier New'; font-size: 11pt;">Place
a layer of the above masala on banana leaf.</span></li>
<li><span style="font-family: 'Courier New'; font-size: 11pt;">Now
place the fried fish.</span></li>
</ul>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLjDb9BlMcxrneP8g1P4t85A8EjSHPxllJH2uEHNKMS73zt0qduOJpuFF3IqRLMJBBMG93j33xLzlWjdCJDrkw8-QmfxK1uTat5j9e92pICZYyf01rkc2WZcFfO4HcLOuHaTn_YWAuDJ4/s1600/DSCN0272.JPG" height="209" width="320" /></div>
<ul style="text-align: left;">
<li><span style="font-family: 'Courier New'; font-size: 11pt;">Apply
another layer of the masala above the fish as shown in picture.</span></li>
<li><span style="font-family: 'Courier New'; font-size: 11pt;">Carefully
wrap the leaf and tie it.</span></li>
<li><span style="font-family: 'Courier New'; font-size: 11pt;">Heat
a tawa, put little oil.</span></li>
<li><span style="font-family: 'Courier New'; font-size: 11pt;">Keep
the above wraped fish on it, and fry both the sides.</span></li>
<li><span style="font-family: 'Courier New'; font-size: 11pt;">Cover
it with a lid for a nice aroma.</span></li>
</ul>
<br />
<div class="MsoNormal">
<span style="font-family: 'Courier New'; font-size: 11pt;">PS: One can add lemon juice
while preparing Masala if you like. or one can add lemon juice at the end,
while eating.</span></div>
<br />
<div class="MsoNormal">
<br /></div>
</div>
Swati Kamathhttp://www.blogger.com/profile/08297937493919974603noreply@blogger.com1tag:blogger.com,1999:blog-7825931320147950438.post-34674819819468218232014-03-24T00:37:00.000-07:002014-03-24T00:40:53.254-07:00Konkani Randap : Pathradya Phodi | Pathrode | Colocassia Leaf Rolls<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrkE3UdYozvzTImcMS6z8Zhr329_opsiVkAlAGo8oPrtByV_pWYpa1vivFKiefdESEJ-AkWjbyQa0RulqxbexeHnM9myhcbqooWBh6ZYJuxynoOYSQV7e-12lWfjgBWqfT5vzGYtO8v6g/s1600/Pathradya+Phodi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrkE3UdYozvzTImcMS6z8Zhr329_opsiVkAlAGo8oPrtByV_pWYpa1vivFKiefdESEJ-AkWjbyQa0RulqxbexeHnM9myhcbqooWBh6ZYJuxynoOYSQV7e-12lWfjgBWqfT5vzGYtO8v6g/s1600/Pathradya+Phodi.jpg" height="300" width="400" /></a></div>
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Pathrado is one among Konkani traditional dishes. This dish is prepared using colocasia leaves. Some times eating some of these leaves end up itchy tongue and itchy throat. So one should be very careful while using these leaves. Back in my hometown, we grow these leaves in our backyard is very handy to use in case we are short of veges. These leaves are called as taro in Konkani. There are a lot of varieties of pathrado one can prepare. The instructions given below are the recipe which is popular in Konkani people of north canara of Karnataka state. </div>
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<br /></div>
<div class="separator" style="clear: both;">
<u><b>Preparation Time: </b></u>50 minutes</div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
<u><b>Servings: </b></u>4</div>
<div class="separator" style="clear: both;">
<br /></div>
<div class="separator" style="clear: both;">
<u><b>Ingredients:</b></u></div>
<div class="separator" style="clear: both; text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivlrSzz4jk5xMxDGyeYyGFeT36td5sZ8PFhGVhZgmoWkKK1VLZvTe8UnzfMP9IbI7mycRBdYVE07NFsgxzbzHyYcvlQbo0j7UBMPg72eEd3v4vImvjAFcV9HfbyltRLOZ0VPuIXN-_F7s/s1600/DSCN6550.jpg" height="208" width="320" /></div>
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</div>
<ul style="text-align: left;">
<li>6 colocasia/collard greens</li>
<li>1 cup grated coconut</li>
<li>½ cup toor dal </li>
<li>1 table spoon urad dal </li>
<li>½ table spoon coriander seeds</li>
<li>2 table spoon jaggery</li>
<li>5-6 red chillies</li>
<li>1 medium piece tamarind</li>
<li>Turmeric powder</li>
<li>3 table spoon Flattened rice (Phovu)</li>
<li>½ cup rava/sooji</li>
<li>Oil</li>
<li>Salt</li>
</ul>
<br />
<div class="" style="clear: both;">
<u><b>Method:</b></u></div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibU9imS6lrzoqiMq_mqKIhtNXJRrMNAZosqpFIqQmMkTD6GbDY3AtsaSGdA9c98O97-DuJMvUhIrZT1jTwRrx4pAazduYV_yiFQsN6KZ9smnLu0G2tMB-iuAzcHx30fVguP6pEXgTbyTo/s1600/DSCN6549.jpg" height="208" width="320" /></div>
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</div>
<ul style="text-align: left;">
<li>Soak toor dal in water for an hour.</li>
<li>Fry flattened rice, urad dal and coriander seeds in pan.</li>
<li>Grind together flattened rice, urad dal, coriander seeds, grated coconut, tamarind, jaggary , red chillies by adding very little water. This masala should not be very soft.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6_6dOVzgy8hNu5JmCAhOynkvVqeO0deX4gyqV9Lg-PudMX6rmX1IeDAxme5J-qFOFbc9jPgSOGn70wuxSOrQI74B_0NKaSqMhPTbXFd6FAX0MiUdaJjAW0q10uYx68l4Kv-0S2ZZ72RA/s1600/DSCN6555.jpg" height="208" width="320" /></div>
<ul style="text-align: left;">
<li>Now wash the colocasia leaves and pat them dry. Slightly crush all the veins of these leaves using knife which makes cooking easier and makes these leaves less itchy.</li>
<li>Apply a layer of the above ground masala on one leaf.</li>
</ul>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0z7YQa1Tp1VICigNQmVbuNcZd5ZZrXfNyxOBi87EIWb-2ixtMRPQV6pI2a47nWItIJ-jo_7C5Ge9I-J_CvX45_wG9gZouGyGWkvS5jzmdxUjd4RSTJu60xcgAn5L9QpoWM-0f5IRObEw/s1600/DSCN6559.jpg" height="208" width="320" /></div>
<ul style="text-align: left;">
<li>Keep another leaf on the first leafe and repeat the procedure till you have 6 leaves stacked on one antoher.</li>
<li>Now roll them neatly as shown in picture. Don’t forget to apply masala on top as well, While rolling.</li>
</ul>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHjypUZ_-UWXICKQgWW80fFfChSVfAnVKHJSSBXknYEWcdtCYURZkGFf22GOSBAva-KYl1j0yVXDintuQ4bXNJC6vTkUbT7Vsxhf7cQU54HiXwKqkYVTomJ3ILbubbCvxY15zMP_5-xqw/s1600/DSCN6564.jpg" height="208" width="320" /></div>
<ul style="text-align: left;">
<li>Once nicely rolled, put them in the steamer and steam it for at least 15 minutes</li>
<li>Pock a knife and see if the knife catches the batter if it doesn't then its done. If batter sticks to the knife, then boil it for some more time. </li>
</ul>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqSv-GpR6P3XOAHPwnNONUrnBfzSyWgPG6z5Q1S1ZlUJ4Wz3kjRwstu-iHQwjyJEmlh_Wx9K7PSLTRWhscmrm-vGwdfMcVx33ZQcpQz4mA6z1kWhxHplG_SCIzrf6p8DJlMp8WdmOAwLI/s1600/P8154509.jpg" height="208" width="320" /></div>
<ul style="text-align: left;">
<li>Leave cooker/steamer for another 10min before taking out the pathrado.</li>
<li>Cut with a sharp knife to thin rounds </li>
</ul>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsRtxHhJK7YRHFdgQ6TtC93E_KRKtkwvmT72DL4EBsZKCRnMGFx2pKDbGdkmeTrWTU2EpZuCiGkoJ3doyNFNjYXBSx8V5WV3DmgV265EerRKS6yuQ4mXv2TYhwcBEe43ca3rF6bo9dd8U/s1600/DSCN6582.jpg" height="208" width="320" /></div>
<ul style="text-align: left;">
<li>Heat a non stick pan. Roll the pathrado in rava on both sides. And keep on the hot tava.</li>
</ul>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRvrbeBagF_95yN94MBg5vLCARzwoteA4A7x6qsPfUuPTlI_YUQoxWWr0_TWr2wfwXJANQPDY0G0fSKghULNMjNMDahnDUNMZX8m3eoN-MU7VLAyHHmCAfLEyxxqBxlvMNunEe7B-f6WM/s1600/DSCN6584.jpg" height="208" width="320" /></div>
<ul style="text-align: left;">
<li>Fry both sides of the pathrado using oil.</li>
</ul>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim8OAUTClivWkAGhKUAUiatkJezdk9Oj_N82q0e6pfdLN7uaPnqrpb-mOCPfVRwctRdrZhGBWje7Edd9wE_XMrmbAacA1SMfbDsjNwROCnyNkNCCWwrDFEBtWxbEikn5TrNTkkN0RJbwE/s1600/DSCN6588.jpg" height="208" width="320" /></div>
<ul style="text-align: left;">
<li>Hot spicy and tasty pathrado ready to eat.</li>
</ul>
<br />
<div class="" style="clear: both;">
PS: One should have a right proportion of tamarind, red chillies and salt. Because these are the ones which make or spoil the taste of pathrado. In rainy season, when we visit our native, pathrode, rice and ankre tambli is the tastiest and very healthy combination, we have. </div>
</div>
Swati Kamathhttp://www.blogger.com/profile/08297937493919974603noreply@blogger.com0tag:blogger.com,1999:blog-7825931320147950438.post-79073931725053010392014-02-20T22:28:00.000-08:002014-03-14T06:20:00.421-07:00Konkani Randap : Ambadya Nonche | Hog Plums Pickle | Kannadiga Amatekayi Uppinakayi<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikylxAKJi27DE8rBNnp2Q2VWVyc3DViq2ILnh4JcGRTduMrspHolfIG2OA-auRgO2wIP0jIEtt2ztIy9TXvl0mOyh1hXkXkR8MGNMvtbwVrvaDQ2jfITKt6bIRK79g5G1GUd2E6vWVOk8/s1600/Ambadya+nonche.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikylxAKJi27DE8rBNnp2Q2VWVyc3DViq2ILnh4JcGRTduMrspHolfIG2OA-auRgO2wIP0jIEtt2ztIy9TXvl0mOyh1hXkXkR8MGNMvtbwVrvaDQ2jfITKt6bIRK79g5G1GUd2E6vWVOk8/s1600/Ambadya+nonche.jpg" height="242" width="400" /></a></div>
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<br /></div>
<div class="MsoNormal">
A tangy and spicy pickle recipe goes here.</div>
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<br /></div>
<div class="MsoNormal">
<b><u>Preparation Time</u></b>: 40
minutes</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><u>Ingredients</u></b>:</div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfOEEIgpK_jeN09Va-Mwt_r1BsPbA1h_bj2m4iGonsT-4-SilEvar2E0sdjpHlNAHYRtEabp7G7xvCQlmmuRCeCcwhqr6hJUYaMAy69f449lkUhI6nAfZQXstg0MUk951kTiXkfWljVs4/s1600/DSCN9363.jpg" height="208" width="320" /></div>
<ul style="text-align: left;">
<li>15 – 17 Hog plums ( Ambade)</li>
<li>2 table spoon Red chilli powder</li>
<li>2 cups grated Coconut</li>
<li>5 -6 table spoon Jaggery syrup</li>
<li>2 table spoon Mustard seeds</li>
<li>1 table spoon Fenugreek seeds (Methi seeds)</li>
<li>1 table spoon Urad dal</li>
<li>A pinch of Asafoetida for seasoning</li>
<li>2 strands of Curry leaves</li>
<li>A pinch Turmeric powder</li>
<li>2 table spoon oil</li>
<li>Salt as per taste</li>
</ul>
<br />
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<b><u>Method</u></b>:</div>
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<br /></div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6mbWt1s4ts27mHYi-tMB4k9R7fkKI5z1AK8HfDsYN1LLKjBj96SHM9B-jqzgrB1Fll9nrqDwRZPHR-rwfA1GzcXXi8VBWh3ExD4uc_qhk9x5CuF9NSqL5kxcAfV6jK8tAm0mMc0y52rU/s1600/DSCN9357.jpg" height="208" width="320" /></div>
<ul style="text-align: left;">
<li>Cook the hog plums in water as shown in picture. After
cooking mash them a little and keep them aside.</li>
</ul>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9Xy6QyVnURK_NLUcxgWpmLa7hnnu07mCe2D43TovMDy6I0eCFQ6KijoWpXuffN_RvQvSFiQEs5nT67Vp7GyGZg7bg9jd2g97kMLl8zsvxED-2Q_dbWTS8oCw3_AOyDc8GbwgxCcV6A5o/s1600/DSCN9365.jpg" height="208" width="320" /></div>
<ul style="text-align: left;">
<li>In a kadai, heat oil put mustard seeds.</li>
<li>When it starts spluttering, add fenugreek seeds, urad dal,
asafetida and curry leaves, one by one.</li>
</ul>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVILaTlMUV3HVcMnPqM7KQ98gsY8mzOiOSD_smp31-bc2-uyfEqRrQEZWccesYdrdFufpZfx4gEt-jZVq9t9_7RM9rPtnljB7Op1zReDCSyOvFb1TB87qSR8Ohe3-hJeFeGNSOH79uHOY/s1600/DSCN9366.jpg" height="208" width="320" /></div>
<ul style="text-align: left;">
<li>Add a pinch of turmeric powder to it. Now add the cooked hot
plums to it.</li>
<li>In a separate vessel, mix red chilli powder, grated coconut,
jaggery and salt nicely.</li>
</ul>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfj53WNnmOPqvu-LANA9JJ1j0LAVp3j2hm8aFclaWtpC_m7OPBefljSAOPA819F9Bf7u6cRiUonbtwoBY7WLYTYJSzrS4tGH7F0d_V_MyrDi9WH4JyUarIk1SCd7Glw22-fOfFhN9p_Uc/s1600/DSCN9368.jpg" height="208" width="320" /></div>
<ul style="text-align: left;">
<li>Transfer this mixture to the kadai.</li>
<li>Mix it well and cook it for around 13 – 15 minutes.</li>
</ul>
<o:p> </o:p><b><u>PS</u></b>: This
pickle has to be preserved in refrigerator for longer use.</div>
<!-- Blogger automated replacement: "https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2F3.bp.blogspot.com%2F-a8m8Cy_n0J8%2FUwNVEtqUjsI%2FAAAAAAAACuw%2FrD7fOk7qROI%2Fs1600%2FAmbadya%2Bnonche.jpg&container=blogger&gadget=a&rewriteMime=image%2F*" with "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEikylxAKJi27DE8rBNnp2Q2VWVyc3DViq2ILnh4JcGRTduMrspHolfIG2OA-auRgO2wIP0jIEtt2ztIy9TXvl0mOyh1hXkXkR8MGNMvtbwVrvaDQ2jfITKt6bIRK79g5G1GUd2E6vWVOk8/s1600/Ambadya+nonche.jpg" -->Swati Kamathhttp://www.blogger.com/profile/08297937493919974603noreply@blogger.com0tag:blogger.com,1999:blog-7825931320147950438.post-20722241667095162222014-02-16T23:00:00.000-08:002014-02-16T23:02:59.054-08:00Quick And Easy Breakfast Recipe : Instant Rava Idli<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvK3rp84mLPyasHiptj7zOCRZuxObzPLcCXESdrtJFBo_c_b3AAqajjDhUI8gMrpCriBngACLWkT5Vf_rRZlHruibvjo3h6r13_JwU6LPWXDdfXMYFHjS_Q4bB29NynVxo9GDgHbhpBCs/s1600/Rava+Idli.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvK3rp84mLPyasHiptj7zOCRZuxObzPLcCXESdrtJFBo_c_b3AAqajjDhUI8gMrpCriBngACLWkT5Vf_rRZlHruibvjo3h6r13_JwU6LPWXDdfXMYFHjS_Q4bB29NynVxo9GDgHbhpBCs/s1600/Rava+Idli.jpg" height="300" width="400" /></a></div>
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<div class="MsoNormal">
Rava Idli is one of the famous South Indian breakfast dish, which takes very less time to prepare compared to regular Idli. Here goes
the recipe of soft and puffy Rava Idli.</div>
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<br /></div>
<div class="MsoNormal">
<b><u>Preparation Time</u></b>: 60
minutes</div>
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<br /></div>
<div class="MsoNormal">
<b><u>Servings</u></b>: 4</div>
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<br /></div>
<div class="MsoNormal">
<b><u>Ingredients</u></b>:</div>
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</div>
<ul style="text-align: left;">
<li>2 cups Rava/Sooji</li>
<li>3 cups Curds</li>
<li>1 table spoon Cumin powder</li>
<li>½ table spoon Mustard
seeds</li>
<li>¼ cup grated Carrot</li>
<li><span style="font-size: 12pt;">¼ </span>cup grated Coconut (optional)</li>
<li>2 – 3 Green chillies finely chopped</li>
<li>½ table spoon Ginger paste</li>
<li>½ table spoon Urad dal</li>
<li>½ table spoon Chana dal</li>
<li>¼ table spoon Baking soda</li>
<li>Salt as per taste</li>
<li>6-7 Cashew nuts broken in to half</li>
<li>A small bunch Coriander leaves finely chopped</li>
<li>1 table spoon oil</li>
</ul>
<br />
<div class="MsoNormal">
<o:p> </o:p> <b><u>Method</u></b>:</div>
<div class="MsoNormal">
</div>
<ul style="text-align: left;">
<li>Heat oil in a kadai, fry cashew nuts and keep it aside.</li>
</ul>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiARa9SpW-inXR_-oSWbwRd8SeSBmakisPlNaQxFqJ8Hbgq1i1ExWibMIJNqFHM-rEH56wXL7-UA0J9xRWnM9jVSXUY2ZYhHbXaIZzJXsZsyKLhdN3k0pVhH8CCyehrRZ6XbPJM_inAk_0/s1600/DSCN9972.jpg" height="208" width="320" /></div>
<ul style="text-align: left;">
<li>In the same kadai, heat ½ table spoon oil, add mustard
seeds, urad dal, chana dal, green chillies, ginger paste and cumin powder one
by one.</li>
</ul>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3yrf76IWT_nPARXRDtwuOx0N0sRZH74dFmAxWA07FXrdINhr9ECv_8xqxsa0fXvYk_8mtVqRgmLBuJKcLUkcvaxo_TtQXQv_-xlgWb6BjWfNyIt62uQIEn1nKo5_H_x8AgHcSczsyb5g/s1600/DSCN9975.jpg" height="208" width="320" /></div>
<ul style="text-align: left;">
<li>When dal turns light brown, add rava and roast it nicely as
shown in picture. Now add grated coconut and fry it for a while.</li>
</ul>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjFtasg_08fWvjKyCptblTWZFJt98SjSdqM7tR1phO7LTZtFvZbE0j4w1hY8g3nh1KtWlBns5-MP0_8tvi1TVdkyVtXcL6HhhxskVJvkZZg0JqdKPytXoCmAD9H56LhxAq8203cmjy0FVw/s1600/DSCN9976.jpg" height="208" width="320" /></div>
<ul style="text-align: left;">
<li>Allow it to cool. After it cools, add salt, baking soda,
cashew nuts, grated carrot and curd one by one. Mix it well
without lumps. </li>
<li>Add water if required, to get the consistency of regular idli batter.</li>
</ul>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigAviEh2D_Yg97y4yhWqOGqr2CguW8wMXjVoKdHvCxQ2qgTenRLeIKKDWJm69-IOPANtRC-QTrMHWzDD4DCl47IUtIMVDtbkiTqNVi57anBjx_NoTz8t-rW6jl324mKKWsaNSUsfG9_yQ/s1600/DSCN9978.jpg" height="208" width="320" /></div>
<ul style="text-align: left;">
<li>Let the rava idli batter rest for 15-20 minutes .</li>
</ul>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUiIWhuVrYz-ItJQ6hqRrmR9cUs0I8_Tq8GRRUKn5l1pjZlMhNZtKkegSFeLP7S7eNqEe0B9ykwOdnHTSpjbkknGbh6bQUiEKXbeIWMEygbVoAzcH4vK9wouZc7UEyv6WAJmuorgONTIM/s1600/DSCN9979.jpg" height="208" width="320" /></div>
<ul style="text-align: left;">
<li>Pour it on greased idli moulds and steam cook for 10-15 minutes just as you do
for normal idlis.</li>
<li>Hot and tasty Rava Idli is ready. </li>
</ul>
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</div>
<br /></div>
Swati Kamathhttp://www.blogger.com/profile/08297937493919974603noreply@blogger.com0tag:blogger.com,1999:blog-7825931320147950438.post-14825980213708389772014-02-15T04:11:00.002-08:002014-03-19T04:12:35.871-07:00Indian Sweets : Coconut Burfi With Jaggery | Kobbari Sweet | Konkani Soyi Khadi Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiabu5IXxdi1icmTlIHn-smSlNWA52s2eVFIgJW-iTlvMl13hsZbTiVYva8x_ReoujmPBcINt8KN79UC0gq87AbQewlnkrf_-JmmLYFLUgdFaH_UCAqbLKw6Fo2WhfaZt-gSNFyAFD3EU8/s1600/Coconut+Burfi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiabu5IXxdi1icmTlIHn-smSlNWA52s2eVFIgJW-iTlvMl13hsZbTiVYva8x_ReoujmPBcINt8KN79UC0gq87AbQewlnkrf_-JmmLYFLUgdFaH_UCAqbLKw6Fo2WhfaZt-gSNFyAFD3EU8/s1600/Coconut+Burfi.jpg" height="240" width="320" /></a></div>
<b><u>Preparation Time</u></b>: 60
minutes<br />
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<br /></div>
<div class="MsoNormal">
<b><u>Ingredients</u></b>:</div>
<div class="MsoNormal">
</div>
<ul style="text-align: left;">
<li>1 cup fresh grated Coconut</li>
<li>½ cup Crumbled Jaggery</li>
<li>½ table spoon Card</li>
<li>Ghee to grease on the plate</li>
<li><div class="MsoNormal">
8 – 10 coarsely fried and crushed Groundnuts</div>
</li>
</ul>
<br />
<div class="MsoNormal">
<b><u>Method</u></b>:</div>
<div class="MsoNormal">
</div>
<ul style="text-align: left;">
<li>Heat a non stick pan. Place the coconut and jaggery mixture
in it.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjIpZPhr_La15h5BYbrNQGKbo-tCpt5LaAPbpF5py-xzjy3nsDvVIj82MEB1mrqGfSBhyphenhypheng-xKfAmxhrAa1VphYrVa875hg-3lQsPIIIAnND9jddwZk2fg1ggEGcVsRX4x5crtjbjaCR3T8/s1600/DSCN9226.jpg" height="208" width="320" /></div>
<ul style="text-align: left;">
<li>The jaggery melts and stir the mixture well.</li>
<li>Add the cardamom powder and groundnuts.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPjYpEhWUEPuo-6YFsZtPbpwBlpjHg1Lx9N3sqfkZF6vr2oUWIKrcttSnNrj3bo9cTlTL7GQpfCAZhW028GuFfEidrYDKnRlxZCaP9ME0nhKJJ_UTWA1bgviEUOqqedAkAhL-qp-S9kIE/s1600/DSCN9239.jpg" height="208" width="320" /></div>
<ul style="text-align: left;">
<li>Keep the medium flame and keep on stirring until it starts
leaving the sides of the pan as shown in picture.</li>
<li>Meanwhile grease a plate with ghee.</li>
</ul>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHthDBv3LRHeLwVaiquQPdZX1nExX1Hj8ZtVZSTZ6MqQcLePa3UfbbcI_Vrp8vKkorHTVtDlF_u4PES1NztpvlGsjRqqWpY3fqnLjy1muV9wd5WkRV6G9v6keXBTKOy8PXFfyoScszRjU/s1600/DSCN9241.jpg" height="208" width="320" /></div>
<ul style="text-align: left;">
<li>Pour the above mixture in to the greased plate and spread it
using greased cup.</li>
</ul>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg78Vj4l1cI2bEXZT4pyzrQO7azZ1jVDvFIRRVs_Q-PbmDYr4j-c2Xy-fIC33BXvECmFuIfMrmfgxOkxGmoSFxZp1ml4xDhKjhnMo8cq_XTueusMicLHJmYaaiKmgr45xWxOzB2lPvkFhU/s1600/DSCN9245.jpg" height="208" width="320" /></div>
<ul style="text-align: left;">
<li>Let it cool.</li>
<li>Now cut it into required shape.</li>
</ul>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiJ8_pUJfyvUxOJ7rUX5kkDKORj9knrBqNVAOTn79g2jMvrX_j4OrAzAeWpRW5JvL0dY4mU48njOX5vexXSvezc2QLyoIpPJ-7oOuI9S7jVbcDF7q4vFvmFKvEN6PNhyphenhyphen17WRXdtd_RDuc/s1600/DSCN9248.jpg" height="208" width="320" /></div>
<ul style="text-align: left;">
<li>Yummy coconut burfi is ready.</li>
</ul>
<br />
<br />
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<br /></div>
</div>
Swati Kamathhttp://www.blogger.com/profile/08297937493919974603noreply@blogger.com2tag:blogger.com,1999:blog-7825931320147950438.post-31138528753989509462014-01-22T20:54:00.000-08:002014-03-19T04:13:10.348-07:00Indian Sweets : 7 Cup Sweet | Seven Cup Burfi Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFLYNzBlWFPm5MpNhRgZSGJOvbHdCuDFvDcOFQSzxyAxDIvANu2ZDFT0rXU13WMvlcKxapsGTQBxUX2ulA_0uZcGH2n6DLf9MWGzbC5YSGG5jVYj7spBeuJ70ZIKQqqIFbnTsPkbVDzHI/s1600/7+Cup+Sweet.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFLYNzBlWFPm5MpNhRgZSGJOvbHdCuDFvDcOFQSzxyAxDIvANu2ZDFT0rXU13WMvlcKxapsGTQBxUX2ulA_0uZcGH2n6DLf9MWGzbC5YSGG5jVYj7spBeuJ70ZIKQqqIFbnTsPkbVDzHI/s1600/7+Cup+Sweet.jpg" height="283" width="400" /></a></div>
<div class="MsoNormal">
The name 7 cup sweet is because, 7 cups of ingredients are
used to prepare this sweet.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><u>Preparation Time</u></b>: 60
minutes</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><u>Ingredients</u></b>:</div>
<div class="MsoNormal">
</div>
<div class="separator" style="clear: both; text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTHzA0wpWKAhfi2z4UQZeVCJwOyJRMzW0QlcZC9U9e0IuM3MBXgF7F4cJl2v-OD5VJCGozxVKbrnu5G_pbZxSpqkdPU5jx0h4lD3MPrwgB2rU9K2xw8BsZ1nearPkSAKkvncOTVSuhQTc/s1600/DSCN9210.jpg" height="208" width="320" /></div>
<ul style="text-align: left;">
<li>1 cup Besan/Chickpea flour</li>
<li>1 cup Ghee</li>
<li>1 cup freshly grated Coconut</li>
<li>1 cup Milk</li>
<li>3 cups Sugar ( But here I have used only 1 cup sugar. 3 cups
makes the burfi tooo sweet.)</li>
<li>8 – 10 Cashew nuts and Almond </li>
</ul>
<br />
<div class="MsoNormal">
<o:p> </o:p><b><u>Method</u></b>:</div>
<div class="MsoNormal">
</div>
<ul style="text-align: left;">
<li>Dry grind cashew nuts and almonds coarsely.</li>
</ul>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifqVqvmdMtHIBs3tEtw1oDOVHhCYW9c30zNzG4NXDvryT4AL02iKZGmQk8ZUJwVD_4YnLJgcRbmBO1XCZ_BD-d9cKVmzFpRs5UhyCH2sh1L4RPyGPDYSCZLOANi40sMaboli4nwcYAl4g/s1600/DSCN9211.jpg" height="208" width="320" /></div>
<ul style="text-align: left;">
<li>Dry roast besan until the raw smell goes off. Do not roast
too much till it changes color.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjme2-5C1vAa9dB7geU8D3zRNjcYZhUqpz9cuiSNgpWX0fWqU0Adm8PUSL8RaadIz1GILDRqEItwF6b7ZzhqwFiI38JmmJX_URL_gc0BTVyMLseP-wLxxjHWpPC2loceV6w108R1VxIbs0/s1600/DSCN9212.jpg" height="208" width="320" /></div>
<ul style="text-align: left;">
<li>Now add sugar, milk, grated coconut and ghee one by one
slowly.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTmRaid_eRPqfPtPUBD9EIqMjTazAmJ8DAYAz9CaVjZbfQJNsUuLyZHJPqm345eaa4O6WkH0GWjo3rss56D2UBdhUqsb9PKr96FFB5FLQSgdrdFFkvImVERi8f-LZTaJJBKawnJgkXdik/s1600/DSCN9213.jpg" height="208" width="320" /></div>
<ul style="text-align: left;">
<li>Add coarsely ground cashew nuts and almonds, mix well.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDiHEeYEM_4Am2hI0ZRQVhhr2aj67P7NYzlbXxvkvg8p8C-O8bRcA_QS0NcdvvKCIhBQc2g1jW76a47FV-GPC0Iu2jKCSpMN74qHFDNkwaF82Li0B73LPwc4EED7HtwuzQ7vvyHhNPVNI/s1600/DSCN9214.jpg" height="208" width="320" /></div>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaWQja4wJFJseGvKNjBwE87xGckOO0vDPSh3cWg4egNgDDGDsnhHNcPd8CE_qvkDB-_xZHfuToNJ-k9w4Ko0U9aXpWQfKBzhrovemcPl0VHFAEU-AJvsw_-tS0eh9eAem0ZuRtb5y2RPE/s1600/DSCN9215.jpg" height="208" width="320" /></div>
<ul style="text-align: left;">
<li>Keep the medium flame and keep on stirring until it starts
leaving the sides of the pan as shown in picture.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhityqbcJUleNybN4uIZMmfk4dtHSlJz1DEuLESsIrx8a3i9BmXdrMXOh7G21wqwFB744SwAYyiYxkuJ59BVeiNrClROkuhV2sZce5Bt-amQfOKIBKSg2UeU1WhlA1cfYdbO2fqA_CdH0E/s1600/DSCN9219.jpg" height="208" width="320" /></div>
<ul style="text-align: left;">
<li>Meanwhile grease a plate with ghee.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqUjHUyvb-XImHCtS1xJj8RVR4Bs4ue2IFbnuP3zsRsee9ZwcmUG6TG53fjvOzjj1uomA8Od8QHkxCvhMz0yyjOG72SBZUxSiOLmQhQfcxgKzI_I4w2J5JYBAPaVuuHw8-pUWN1MPZGds/s1600/DSCN9216.jpg" height="208" width="320" /></div>
<ul style="text-align: left;">
<li>Pour the above mixture in to the greased plate and spread it
using greased cup.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrQdWkrLsFQmA_fCc1LO4dDMWI7iQlckkpI18AEsoG-4hD0hT7110m19Y70X7AZC_S07DumfxZO4pD4q59GZvylYLNfxeO_rLarbxNQITM7EW_DqSetTfLEBeajpf5tl6LL4nvaV13pa0/s1600/DSCN9222.jpg" height="208" width="320" /></div>
<ul style="text-align: left;">
<li>Let it cool.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhewrvjqppFKkIWkCjgvdKdsoI5tWW6jq6ibwau9VgCFwMnMcO8vMcjbtV2DnLIyUoNHd7iyjjRsQtAAgg8soXnDvCG0xIOiOEut2lxP3jzPg59cp_XhfgmRroI5Lz50H48KwGmb9r5HG0/s1600/DSCN9224.jpg" height="208" width="320" /></div>
<ul style="text-align: left;">
<li>Now cut it into required shape.</li>
</ul>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEig8eG3ohxZ7iZrYfg4mygXQi21hw6gFhiXgeavxCkiB7WKolltqYGtqe8AafiexxpEdOiWMs9lSXZViD73xx5J2aYpX-Wk3KGhbLkExSaoNPPTpXKRQlkfEik2tLuMivHdk3K20INd1Tw/s1600/7+Cup+Burfi.jpg" height="235" style="margin-left: auto; margin-right: auto;" width="320" /></td></tr>
</tbody></table>
<ul style="text-align: left;">
<li>Yummy 7 cup burfi is ready.</li>
</ul>
</div>
Swati Kamathhttp://www.blogger.com/profile/08297937493919974603noreply@blogger.com0tag:blogger.com,1999:blog-7825931320147950438.post-22728513268359385842014-01-15T06:13:00.000-08:002014-03-25T00:09:42.313-07:00Babycorn Masala | Babycorn Capsicum Side Dish For Roti<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigBJ1lH8OzVkFvIGt9HTMAnuAIUEklw5ZoZopUSkBVRhYsnEJBW2_6dspws0olNrSU24a0qgPHl3VctkD6-HKcnQGOjpvM8GcrsoGFiDlU-dMYTd5YIVpvZwyHBvzTAPZc5WcBXvIAzZU/s1600/Babycorn+Masala.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigBJ1lH8OzVkFvIGt9HTMAnuAIUEklw5ZoZopUSkBVRhYsnEJBW2_6dspws0olNrSU24a0qgPHl3VctkD6-HKcnQGOjpvM8GcrsoGFiDlU-dMYTd5YIVpvZwyHBvzTAPZc5WcBXvIAzZU/s1600/Babycorn+Masala.jpg" height="240" width="320" /></a></div>
<br />
<u><b>Preparation Time:</b></u> 45 minutes<br />
<br />
<u><b>Servings:</b></u> 4<br />
<br />
<b><u>Ingredients:</u></b><br />
<div class="separator" style="clear: both; text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhus8MeBLJi0vcciL95eu2NZG10zCLKwy26L52zThBrCNs1NoR4LoLpt-qc8cJ-qMl6hnaDmOxhEofbZ_0XhU9msT7l5G1RtywWmb5XbtVfapp9zThNEOVeec2crJ0TPEYOmlfb01n9KyY/s1600/DSCN0133.jpg" height="208" width="320" /></div>
<ul style="text-align: left;">
<li>15 Babycorns</li>
<li>2 medium Onion chopped</li>
<li>1 small Capsicum chopped</li>
<li>2 medium Tomatoes chopped</li>
<li>8 - 10 Garlic pods</li>
<li>1/2 cup Milk</li>
<li>1 table spoon Red chilli powder</li>
<li>1/4 table spoon Kasoori methi</li>
<li>1/2 table spoon Coriander powder</li>
<li>A pinch of Turmeric powder</li>
<li>1/2 table spoon Cumin seeds</li>
<li>2 table spoon oil</li>
<li>Salt as per taste</li>
</ul>
<u><b>Method:</b></u><br />
<ul style="text-align: left;">
<li>Wash babycorn and cut them into small pieces as shown in picture.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixjxUSEkfv8dTxP690rERuiNmjwYKcxhk-f4bJzmcrO1uJHEoFOvCA7hW2LKBdQ3oNk1lRqE_TLl20HkyFEy_cblZ5KYntMLCtqbRF-wFbjbmlhOLqfHhHy3KkFo8EqxtAIpuRa0KLljg/s1600/DSCN0136.jpg" height="208" width="320" /></div>
<ul style="text-align: left;">
<li>In a vessel put water and babycorn. Add a pinch of Turmeric and salt. cook till it becomes soft.</li>
<li>When it is done drain the excess water and keep it aside.</li>
<li>Heat oil in a kadai, and fry chopped onion and garlic pods, till the onion turns ligth brown.</li>
<li>Now add chopped tomatoes and fry for a while.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZ2SivdFTPfbrgbQuvcgvrmsO2VyDKgx-SfbXpgT_ZTl_JC4SXq448J481vNrEsUJsFfJBH_ouBfY-CX6-CsXuQjbgWXYJNy-dl8JJE996c27oLYM-8GVc_X5Ia32UewF6WsFAshO8wDU/s1600/DSCN0141.jpg" height="208" width="320" /></div>
<ul style="text-align: left;">
<li>Put the contents of kadai in a mixer. </li>
<li>Add chilli powder, coriander powder and kasoorimethi. Grind it to smooth paste. </li>
<li>In a kadai, put cumin seeds. </li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOneWvk-HpDZ4olhFn7F3hcvMpTVu5s8Le-wKHcvnxgoDvI6HXRBGHBIVl4UrhQ6NAuIHhnOyCa0_I1WxLY44nZt6LEwrXfY09JRin-LbeB1lo0A47NuovS3a_6PRZD1MhCC-WHkEDqJA/s1600/DSCN0140.jpg" height="208" width="320" /></div>
<ul style="text-align: left;">
<li>When it starts spluttering, add coarsely choppod onion and capsicum. saute for 2 minutes.</li>
<li>Now add the ground masala. Saute for some time till the gravy becomes thick.</li>
<li>Now add babycorn and milk to the gravy.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3DXefsSCB314MUR-gxDqmhoBvVosN47oeeAcUQmGilQo6i4EH7LCj8v4Jbl3MsY9ojrygoa0GUQ-sNmlhuhth48GmpEjBM74qHwbWiKB5i-tymgN0C4F5RuzyfrmqwMSBJLxdhLejRuU/s1600/DSCN0145.jpg" height="208" width="320" /></div>
<ul style="text-align: left;">
<li>Let it cook for 5 minutes.</li>
<li>Hot and spicy babycorn masala is ready to serve with hot roti.</li>
</ul>
<br /></div>
Swati Kamathhttp://www.blogger.com/profile/08297937493919974603noreply@blogger.com0tag:blogger.com,1999:blog-7825931320147950438.post-23007130688837826132014-01-13T21:46:00.000-08:002014-02-25T03:11:28.532-08:00South Indian Style Rava Fish Fry | Konkani Style Fish Fry<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7gQcW8rAdYD6AW3VqqC4k6AlWLr19RCZf03XgksQ4trwKQSPvIxE_T32LJiuha4vjtOEIobrsWaPVFWTbPYm35kZWigBwAHm9-L-b5e32FjiROtl6PGrDKQwNYff2xl91gTxvREnYMFc/s1600/Fish+Fry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7gQcW8rAdYD6AW3VqqC4k6AlWLr19RCZf03XgksQ4trwKQSPvIxE_T32LJiuha4vjtOEIobrsWaPVFWTbPYm35kZWigBwAHm9-L-b5e32FjiROtl6PGrDKQwNYff2xl91gTxvREnYMFc/s1600/Fish+Fry.jpg" height="300" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="MsoNormal">
<b><u>Preparation Time</u></b>: 60
minutes</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><u>Servings</u></b>: 4</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><u>Ingredients</u></b>:</div>
<div class="separator" style="clear: both; text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghYc1Tk7uH5rP2NE1QSPYvCFkW0CPWjiYAK36-OxxCAJYGmqK2k5gjpstzwbiYOzCxb5Cke2LFIzAQryppD2b2RoOq8hQpwXgyvWda1P7lNZ1cAnpIqtNPw1yqUG-l6YEbiiPL0-1zcxs/s1600/DSCN6475.jpg" height="208" width="320" /></div>
<ul style="text-align: left;">
<li>Fish medium sized, 6 in number (I have Indian Salmon)</li>
<li>1 table spoon Tamarind extract</li>
<li>4 table spoon Red chilli powder</li>
<li>1 table spoon Turmeric powder</li>
<li>¼ table spoon Garlic paste (optional)</li>
<li>1 cup Rice Sooji/Rava</li>
<li>Oil for frying</li>
<li>Salt as per taste</li>
</ul>
<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><u>Method</u></b>:</div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnM-ocQXADjXDpdnnvIUbGGRvzhAMQY692s_EByysabg4i0DX677hSH5TNw8shTlUh5VKHTwZa_Jr46v7hldbMt2Yp6RB3zq-9qLMzvqK161aTXKVUYedRgX63VCThjoKoYr_22Hr5ZyU/s1600/DSCN6478.jpg" height="208" width="320" /></div>
<ul style="text-align: left;">
<li>Clean and wash the fish neatly. Cut it in small pieces as
shown in picture.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm4aGAz5vEK0voCq5Pw8f58uPgsVZYz5K6SUECj3YN40NuLvOYP5v5g2yKMKtmos_C4IItb__YNmd6ZowJpioiijYZ4keft8BGdt3bNVh8ExN9GsXsKbzdt_CpUugpLweqIsBj4iW6ZUE/s1600/DSCN6480.jpg" height="208" width="320" /></div>
<ul style="text-align: left;">
<li>Prepare a marinade, by using all the above ingredients
except oil.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjElmuBRdDGf9oIhIANQVkFNfevxjKQn7Sz7OHpKQNH39-TJN13tCKDkgWIZ8HaeH8Xz5loDOg-vx2pnMpcbHf0PhPO7A7ncJbyJYY0sBwQTbHz6IAx_38Fq4Msgt8f5pDclacSKT4RZdA/s1600/DSCN6487.jpg" height="208" width="320" /></div>
<ul style="text-align: left;">
<li>Apply marinade to fish and leave it for around half an hour.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhszmkqRmqxeQ3fFWsbzrRw7_4jKlF12YNDa-5AEVq7viL14fnXOCHILa0f5K_KXJ6ODJ2uavY12xwwSwkVJ1NIxXXI12_P0stY8h1mSCIKaejnyrpC0jcmtKJCMwgJ3r86JakP-EIe2L0/s1600/DSCN6492.jpg" height="208" width="320" /></div>
<ul style="text-align: left;">
<li>Heat non stick tava, dizzle oil.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEitDbGhGwxZ77QKoDsi8qkyHzDx3ZsZyuVBPU2VaEMYJ2zV7nGvIXZsFYwTzT5A637bYhmUGS_jD1aXV1NysYJrEfy77WBUdmE12JCzWD4E7FGSr7y8msZ1LZVHTT53GDJn9GEvJZpOeLc/s1600/DSCN6515.jpg" height="208" width="320" /></div>
<ul style="text-align: left;">
<li>Roll the fish in sooji so that it gets a coating of sooji
all around.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrddLVd5E9xaVxFPlUnZfVMZq8HQTtxILpEcWaw1ednV_2WlNGyaUrwtymO9-Hm_WfBIA3t6dbMtOoE_KK-n5Ye2gANVtSIqpvwjOSs6SmHAlzKPab7a8bk_5obIiMIMTqGx4czX2V0HE/s1600/DSCN6519.jpg" height="208" width="320" /></div>
<ul style="text-align: left;">
<li>Now fry the fish on medium flame on all the sides.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnOFhZ_IzA-7bvcI6BylNt2tX16S3p2QhhHriBbENzJ0oaZVHZOJIw8TRWczUG-F4blM1UgVxHhydMY0oI17yZ8b7n9rOdAfHWqnatVxi4YSraULbQw1Rb1b40Iv34lf2PCyEz6FUID0o/s1600/DSCN6529.jpg" height="208" width="320" /></div>
<ul style="text-align: left;">
<li>Use oil if required.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpUzWkycH63UFWc8RBf6-enTtOmXoj9yQx4Wj1pbd-49szoaAkxZ4f1MnUe4zhTs6vGklVDm0sC8efwFVySyyGksl7CGok9mzWu87_PuW1pRMaziO7Yjc5iG8YZ_MCljmQL-oN4h72gak/s1600/DSCN6534.jpg" height="208" width="320" />></div>
<ul style="text-align: left;">
<li>Fish fry is ready.</li>
</ul>
</div>
Swati Kamathhttp://www.blogger.com/profile/08297937493919974603noreply@blogger.com0tag:blogger.com,1999:blog-7825931320147950438.post-44313747413311126712013-12-26T04:15:00.000-08:002014-04-22T00:03:23.505-07:00Quick Rice Dishes : Easy To Make Tomato Rice | South Indian Tomato Bhath Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVC3kM0j4MYcpmmEYSvvHgtzFG_S1xyWvRzLYDPiDLTBE3ucdrsIC58CIHPuQMW589p2eZAVGAZVMEd1-mrm24UmBzPFDxgSC5Ezq4KbMG_CQRCMv3Zfvonj3JLn-jkr6vNnmcHMtox3s/s1600/Tomato+Rice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVC3kM0j4MYcpmmEYSvvHgtzFG_S1xyWvRzLYDPiDLTBE3ucdrsIC58CIHPuQMW589p2eZAVGAZVMEd1-mrm24UmBzPFDxgSC5Ezq4KbMG_CQRCMv3Zfvonj3JLn-jkr6vNnmcHMtox3s/s1600/Tomato+Rice.jpg" height="300" width="400" /></a></div>
Tomato Bhath is one of the best dish one can make with
Tomatoes. The recipe for very easy and tasty dish of tomato, tomato bhath goes
here…</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><u>Preparation Time</u></b>: 30
minutes</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><u>Servings</u></b>: 4</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><u>Ingredients</u></b>:</div>
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDpF6-ioJe2wYGLv8kgUewNK6yEjEsoQUT146WT-xavU6X_4ct89lpvP9SdSUfMM1NPQsMdy3cAz3Lrzxg5H9VdXg7xtzkRyaUYVhNdUXF7zTp4o-s2uYITvbJaqTCSCmiJJCXauy0I6M/s1600/DSCN6991.jpg" height="208" width="320" /></div>
<ul style="text-align: left;">
<li>2 cups of Rice</li>
<li>3 medium size Tomatoes</li>
<li>2 medium size Onions</li>
<li>1 ½ table spoon Ghee</li>
<li>7 to 8 Garlic pods</li>
<li>A small piece crushed Ginger</li>
<li>5 to 6 Black Peppercorns</li>
<li>4 cloves</li>
<li>A small bunch of Coriander leaves.</li>
<li>Salt as per taste</li>
</ul>
<b><u>Method</u></b>:<br />
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2pCFdDyqmt69rLT4ZJiszGBVJAyHsvkKrLWG1nymF7InfDd5BnNQm0saV2pZGdIR9_bziWlBecp-uR0_ygOXdt-1h38_xUzRT582Xe7FngoI8gp01mPlPwMlO0A3YlH1vpVeAPstuy9s/s1600/DSCN6989.jpg" height="208" width="320" /></div>
<ul style="text-align: left;">
<li>Take water in vessel and cook Tomatoes till it becomes soft.</li>
<li>Grind Tomatoes in a mixer, along with ginger and garlic, to
get a thick puree. Keep it aside.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3yZuFARU_po1_O5KwoukOeZs6FMhZdbmW2GzJUgDkCPv2Auo1N4Jrl6yjgtQq6oEM7pqG0aq_2g9sPCR2dUnOe8UDDxqwjGOR1wIYjuyDf3BzxeFC5QqO5ndgLN7UpzhSWkG6DNsnn0w/s1600/DSCN6993.jpg" height="208" width="320" /></div>
<ul style="text-align: left;">
<li>Put ghee in a thick bottomed kadai and fry cloves and Black Peppercorns
in it.</li>
<li>Now add finely chopped Onion, fry till it turns light brown.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ7arJ_sCIifQMZ3T_V5zM7FjBzwssArXF9DW-M83O4mhGooNl6B3e5U5pdBrsTeykn-ApKeJaxvYRpE487Sq5ObZRwewErcdPnQcbvSPiQvDT56jd1dybUp6fkS4Y8ByU-qp4uslQ7KA/s1600/DSCN6999.jpg" height="208" width="320" /></div>
<ul style="text-align: left;">
<li>Add rice and tomato puree. Mix well and fry it a for 2 minutes.</li>
<li>Add 5 cups of water. Cover the lid and let it cook till, added
water gets absorbed fully and rice gets cooked nicely.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh221HDzmF0J4o-jpGG7GLLk4l1MMTzr9AXg0QNJiuI2HEH5dVDgf-3JIuhJ_GvKIotMOE_pIViZzA4T-UG3G_Rd2lkc8XkKTthC8uWL6dtP3BwKnBrpfGPtxebAfr2QakF0AQwjHyhhNQ/s1600/DSCN7002.jpg" height="208" width="320" /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<ul style="text-align: left;">
<li>Now add salt and sprinkle finely chopped coriander leaves and mix
well.</li>
<li>Tasty Tomato Bhath is ready.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV80ReI-WQxnWle2Md45WuMgBIVxEGho51v3fXLE6PUFNMSqkRD4HmI1ZoECGg1_dwjs-8vyxYPaO4NGlStllIz64ltaXMFAzxzSkoWDdsfp5BBNC9E7nbMcqkoOdUNfAUISL9fmvRmzQ/s1600/Tomato+Rice.jpg" imageanchor="1"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV80ReI-WQxnWle2Md45WuMgBIVxEGho51v3fXLE6PUFNMSqkRD4HmI1ZoECGg1_dwjs-8vyxYPaO4NGlStllIz64ltaXMFAzxzSkoWDdsfp5BBNC9E7nbMcqkoOdUNfAUISL9fmvRmzQ/s1600/Tomato+Rice.jpg" height="240" width="320" /></a></div>
</div>
Swati Kamathhttp://www.blogger.com/profile/08297937493919974603noreply@blogger.com0tag:blogger.com,1999:blog-7825931320147950438.post-51027089083472644322013-12-02T05:32:00.001-08:002014-02-13T09:18:00.173-08:00Tea Time Snacks : Simple And Easy Vatanyachi Usal / Missal / White Dried Peas Snack<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwCrc_jq_R4w6ORuKTl3wQmaHC_YSPvvbVImAucHHXmFwqqRxCRMVg5ZTPilQNWdo-rGDagTksFP_3kyy_PkVMwwBHzWqlQ8VF4J6jqdj5J0VtYWZSWGeqNLorElJme6xc-XMLBuHVUtQ/s1600/Vatanyachi+Usal.jpg" imageanchor="1" style="display: inline !important; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwCrc_jq_R4w6ORuKTl3wQmaHC_YSPvvbVImAucHHXmFwqqRxCRMVg5ZTPilQNWdo-rGDagTksFP_3kyy_PkVMwwBHzWqlQ8VF4J6jqdj5J0VtYWZSWGeqNLorElJme6xc-XMLBuHVUtQ/s640/Vatanyachi+Usal.jpg" height="300" width="400" /></a></div>
<br />
<div class="MsoNormal">
Vatanyachi Usal is a traditional maharastrian dish, that is
popular among local mumbai people. </div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><u>Preparation Time</u></b>: 20
minutes</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><u>Servings</u></b>: 2</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><u>Ingredients</u></b>:</div>
<div class="MsoNormal">
</div>
<ul style="text-align: left;">
<li>1 cup dried white peas, soaked overnight</li>
<li>2 table spoon oil</li>
<li>1 table spoon mustard seeds</li>
<li>1 strand of bay leaf</li>
<li>A pich of asafoetida</li>
<li>1 table spoon red chilli powder</li>
<li>½ table spoon
turmeric powder</li>
<li>1 cup grated coconut</li>
<li>Salt as per taste</li>
</ul>
<b><u>Method</u></b>:<br />
<div class="separator" style="clear: both; text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGifpRPLrnOsJYMbrZVF8XD1iZ1cvsznJDUGYlhzBW_2UGQpwR8zsccadpWgvuIvW5Ud93E7PnMpGtwWSCcWeY9-jaDWlY3ryVhDMX6LdJucc28Vtgu75mPnk7iMBG7OXiPMLN5vO_588/s320/DSCN6006.jpg" height="208" width="320" /></div>
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</div>
<ul style="text-align: left;">
<li>Wash and soak white peas over night and drain.</li>
<li>cook the dried peas along with a little salt to 4
whistles and keep it aside</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLN702MQabXOtoNeVjmYbg-4dhJ5-6Jfk8PGFy2TTKZ2fKiHmEhxKny_aLVVF6aX_ZyozjgtWPtJ0eQiOEX0fZBwO_U9YClCxBpdcK561e3Kq5n2zowCtBeQnYCVZKfqr-xlqXrXg33UI/s320/DSCN6014.jpg" height="208" width="320" /></div>
<ul style="text-align: left;">
<li>Heat 2 table spoon oil in a thick bottomed pan.</li>
<li>Add mustard seeds, bay leaf and asafetida.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlcafatyHpDTVBVROzrs8ZsmCo89swftfp9xsqASSBXgvsxaSeV9kCq6LXz-XiGGyhbke6rA1XZSJoZm_q3HEzl17HSpXqb7l1KovA6dLZQvddQaYlDAQYP30FCe2GoDHzrhl993pYQw8/s320/DSCN6020.jpg" height="208" width="320" /></div>
<ul style="text-align: left;">
<li>To this seasoning, add cooked peas, stir and mix well.</li>
<li>Now add chilli powder and turmeric powder as required.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqXb6CLW7IUVzI3jZyc6wP9dVe8mGjfntXf25rcOxO2nn8hbtUxxbVqgFwCQLjhRq46RCNRL4nQVGrsDSC1nKgSj_ybes0HZFYzloaQ2C-uklJrugiRfPo4PNdCHHUo3p5-W32jnk8Fds/s320/DSCN6022.jpg" height="208" width="320" /></div>
<ul style="text-align: left;">
<li>Add salt and grated coconut, saute well.</li>
</ul>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtYAM3lASEG6lUN95ey6wsdTX7AZy-7br5U79E_Wqo4QhUzCOFlarAvmD30xF60q7k1wJq3SrUFuYvHNiOmUSEhQZFzMZ5D-8ro41x3HXQrmeZjRbeHm7neLOs_QcLevs94esce5q8XYo/s320/DSCN6035.jpg" height="208" style="margin-left: auto; margin-right: auto;" width="320" /></td><td><script type="text/javascript">
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<tr><td class="tr-caption" style="text-align: center;"><br /></td></tr>
</tbody></table>
<ul style="text-align: left;">
<li>Tasty Ussal ready to serve<span style="color: #333333; font-family: Trebuchet MS; font-size: x-small;">.</span></li>
</ul>
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</div>
</div>
Swati Kamathhttp://www.blogger.com/profile/08297937493919974603noreply@blogger.com0tag:blogger.com,1999:blog-7825931320147950438.post-38646370611322594562013-11-29T23:14:00.000-08:002014-02-13T09:18:47.656-08:00Healthy Breakfast Recipe : Kanda Pohe | Batata Poha | Phanna Phovu | Seasoned Beaten Rice<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiulU-UHG93GhPce8PAtSK0BUoBII9I4UtI2LANdxQ_J5zK20chB9cT_8er5hLGv6HIiNAgUXOT05bDIarOuRpvH-lS0OVQFDQ9RvlLtZyzFD0t4lIOJLv_Mtct_FQiUNW7wib9Eqn6504/s1600/Kanda+Pohe.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiulU-UHG93GhPce8PAtSK0BUoBII9I4UtI2LANdxQ_J5zK20chB9cT_8er5hLGv6HIiNAgUXOT05bDIarOuRpvH-lS0OVQFDQ9RvlLtZyzFD0t4lIOJLv_Mtct_FQiUNW7wib9Eqn6504/s1600/Kanda+Pohe.jpg" height="300" width="400" /></a></div>
<div class="MsoNormal">
Beaten Rice is called as Poha in Marathi. Kanda Poha or
Batata Poha is a very famous Maharashrian breakfast dish. In Konkani,
this dish is called as Phanna Phovu. Here is the recipe.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><u>Preparation Time</u></b>: 20
minutes</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><u>Servings</u></b>: 4</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><u>Ingredients</u></b>:</div>
<div class="separator" style="clear: both; text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifTGZDpMfgURQ4KXeaPnlIUzByyTInTIDr9mS0xWQPmd9g6Jw98GOrqzHktwWwZBhTVn6KWmmrL5mkyNfxq6ddLP2tG2PtPuQzai-c2d-J9qG5dDnmUPeP2sEdNlVWTZSArE8iVnsrupc/s1600/DSCN7047.jpg" height="208" width="320" /></div>
<div class="MsoNormal">
</div>
<ul style="text-align: left;">
<li>2 cups Beaten/Flattened Rice Flakes/Poha/Avalakki, of medium
thickness.</li>
<li>1 large Potato, scrubbed and cut into thin cubs.</li>
<li>1 large Onion cut lengthwise.</li>
<li>A pinch of Turmeric powder</li>
<li>1 table spoon oil/ghee</li>
<li>Small piece of finely chopped ginger</li>
<li>1 strand Curry leaves</li>
<li>2 medium size finely chopped Green chilli</li>
<li>½ table spoon Mustard seeds</li>
<li>½ table spoon Urad daal</li>
<li>2 strands finely chopped Coriander leaves</li>
<li>¼ cup grated Coconut (Optional)</li>
<li>1 table spoon Sugar</li>
<li>Salt as per taste</li>
<li>Little Lemon juice for taste (Optional)</li>
</ul>
<br />
<div class="MsoNormal">
<o:p> </o:p><b><u>Method</u></b>:</div>
<div class="separator" style="clear: both; text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh31f_iupoIv7wOPTHjkR00-SCGMmhhi-YJRmPFzN4WKbR5VpM1vpQGI9P02fRRt6za-xIbctaBjZKlt6BB0jfqRs6yd1gXnfORDjHtwxWG8NlN7eDz5eYSUtx3zDH5f1QCWplvcL2BdzY/s1600/DSCN7048.jpg" height="208" width="320" /></div>
<div class="MsoNormal">
</div>
<ul style="text-align: left;">
<li>Soak poha in water and squeeze out the water. Add little
salt and turmeric powder, mix well. Keep it aside for 10 minutes, so that poha
becomes soft.</li>
<li>Heat very little oil in a kadai. Add potatoes, fry till it becomes
slightly brownish. Keep it aside.</li>
<li>In the kadai, heat fresh oil, add mustard seeds and urad
daal.</li>
<li>When it starts spluttering add curry leaves and green
chilli.</li>
<li>Now add Onion and fry till it turns slightly brownish.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZqrVnPlbnxCW_odbx6yj8XlmZucFYH_9QdfYydl1bOC_ni1M83Pk2YS-a4b9pnuZgyNQeL-QnIpmdRKDMZarv0BTA-_0q7_E2NF92_Ph3CShONPWEKz4ZsnorEseeSf-p8dHu02pe6-M/s1600/DSCN7051.jpg" height="208" width="320" /></div>
<ul style="text-align: left;">
<li>Add fried potatoes, mix well.</li>
<li>Now add soaked poha, salt as per taste and sugar. Mix well.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiu47cBp08EXaH6HRQorppGi1FLXDLhMW8bcAKUwAGqnHSa3cjvKjBVSVJ9O6dQpfjeJUiaNGUfdAgXEAcDDg-HoGnkihFUvrgje56K4ajPE2K2GCVScn7gmXPauA0-cKQ8FkTyD3e6QdI/s1600/DSCN7056.jpg" height="208" width="320" /></div>
<ul style="text-align: left;">
<li>Finally add grated coconut(optional) and coriander leaves
and mix it.</li>
<li>Now get the kadai off the flame and keep it covered for 10
minutes. Add little lemon juice for the taste and mix well.</li>
</ul>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiiq2kaM5OXXrZB0AgIKbNAP_TP0FkeC97eUPGtT4qygKleKMv3n7jF2W3yd7BkD0hhxCsYku7qwIeL46kcIxT2to0nwqDnnxi5j-zQFZsp_dQzDdRgMGqpY1KMWCqS5BXmeNgkFTV-PYw/s1600/Kanda+Pohe.jpg" height="240" style="margin-left: auto; margin-right: auto;" width="320" /></td><td><script type="text/javascript">
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</tbody></table>
<ul style="text-align: left;">
<li>Serve hot.</li>
</ul>
<br />
<div class="MsoNormal">
</div>
<div class="MsoNormal">
<b><u>PS</u></b>: We can as well use green peas to this dish. After frying
onion we can add green peas, sprinkle little water and let it cook for 4 to 5
minutes. Then add soaked poha.</div>
</div>
Swati Kamathhttp://www.blogger.com/profile/08297937493919974603noreply@blogger.com0tag:blogger.com,1999:blog-7825931320147950438.post-54856591125383832422013-11-13T22:52:00.000-08:002014-03-17T03:21:10.004-07:00Quick Rice Dishes : Methi Pulao | Methi Rice | Fenugreek Rice Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="MsoNormal">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT4YbhxLDoJRzXTxXJD3bhO-bb0B_AOP9gxfiEWZFW3o5wYCAYmS8Gwqb_9x53Ajk3Yt6d5nMAiWtTrTqraKfRXpaQxDx0u8hnj0eFu4hqY7HAzp7SzOefszXN45dfGzB1es9xLVevffg/s1600/Methi+Pulao.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT4YbhxLDoJRzXTxXJD3bhO-bb0B_AOP9gxfiEWZFW3o5wYCAYmS8Gwqb_9x53Ajk3Yt6d5nMAiWtTrTqraKfRXpaQxDx0u8hnj0eFu4hqY7HAzp7SzOefszXN45dfGzB1es9xLVevffg/s1600/Methi+Pulao.jpg" height="300" width="400" /></a></div>
<div class="MsoNormal">
Methi is a very popular green herb which is also commonly
known as fenugreek leaves in English, menthe soppu in Kannada, menthe akulu in
Telugu. The leaves have a strong flavor and slightly bitter taste. They are
used in making a lot of dishes in <st1:place w:st="on">India</st1:place>. Fenugreek leaves add a
lot of nutrition and is rich source of protein, iron, calcium, vitamins and
potassium. Here is a quick recipe of Methi Rice.</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><u>Servings</u></b>: 4</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><u>Ingredients</u></b>:</div>
<div class="MsoNormal">
</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWZIgc4AZgCjsZsD4NCBCZHxYk8nUf5mqIo7B-RcuDGhd6Zr6CR4pwrjktm9MfPrfA3jvPSRa-Z_CQJn6-3wU6IuuKSSM3V6q5vZ7ZbvK7t8wCbTUOYjHwOT1UlBqjffn-Z-t4W1jB6HM/s1600/DSCN7194.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWZIgc4AZgCjsZsD4NCBCZHxYk8nUf5mqIo7B-RcuDGhd6Zr6CR4pwrjktm9MfPrfA3jvPSRa-Z_CQJn6-3wU6IuuKSSM3V6q5vZ7ZbvK7t8wCbTUOYjHwOT1UlBqjffn-Z-t4W1jB6HM/s1600/DSCN7194.jpg" height="208" width="320" /></a></div>
<ul style="text-align: left;">
<li>1 cup Basmathi rice</li>
<li>1 table spoon Fennel seeds</li>
<li>2 medium size finely chopped Onion</li>
<li>2 medium size finely chopped Tomato</li>
<li>1 cup finely chopped Methi leaves</li>
<li>1/3 rd peeled Green peas</li>
<li>1 inch long piece finely grated Ginger</li>
<li>7 to 8 finely chopped Garlic pods (optional)</li>
<li>2 medium size finely chopped green chillies</li>
<li>Salt as per taste</li>
<li>¾ table spoon Jeera powder</li>
<li> ¾ table spoon Garam
Masala powder</li>
<li>1 table spoon Oil</li>
</ul>
<br />
<div class="MsoNormal">
<b><u>Method</u></b>:</div>
<div class="MsoNormal">
</div>
<ul style="text-align: left;">
<li>Soak rice for 20 minutes. Drain the water completely and
keep it aside.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6N0avbPuwYrfBa9E7lNGdHCN8fjkr0-eEYaVwQ1UcKjHxCqNVgc2Kx_4Fx7XI9n8zdly87iR2n6hMW8M7aZAUgydL5KCr9a7uM0uLVsuJxxXLVZFMW-YbJ5AjaErKidxgmQbj6PjWNKg/s1600/DSCN7187.jpg" height="208" width="320" /></div>
<ul style="text-align: left;">
<li>Break off the Methi leaves, wash them twice with clean
water, chop them finely and keep it aside.</li>
<li>Heat oil in a thick bottomed kadai.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjVfzOM9yxnEWoIevJtrJ0ihWW6nDBpZx9Q-EUz_nK7_cmVYMgNT6lKXbELPwIAj_y_Z26QMrmGcoKwiZRUtODXirVTCyzcFUrbtNnRBiBKUr3KVCKZ-5Uw_oLljON6Knrqwasqyr2O7o/s1600/DSCN7196.jpg" height="208" width="320" /></div>
<ul style="text-align: left;">
<li>Fry fennel seeds, finely chopped green chillies, ginger,
garlic (optional) and finely chopped onion till the onion turns light brown.</li>
<li>Now add finely chopped tomato and green peas. Fry for 2
minutes.</li>
</ul>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieRceJTcDfMoPPME16CkRqs4m0j554WPHh07u_WolKd-AGLcbxKwxjHd5Td1_TD3xUU0Vzvg9jAZmCDGzxwsGGjA7OnBd8qL9Kwhn0D9NSrb1Tem4LFan9VBQLKA3yRg7XbM8AOxiCq-w/s1600/DSCN7199.jpg" height="208" width="320" /></div>
<ul style="text-align: left;">
<li>Now add jeera poder and garam masala powder and fry for a
while.</li>
<li>Add rice to it and sauté for a minute.</li>
<li>Now add chopped Methi leaves and fry for another 2-3
minutes.</li>
</ul>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEEqbaSQ_86MxZsG3ECltTDsz4n0PwF_3sPvFhUi_a_eXU3zvfde1Tozp6UtJP2_y489sYaIE08eATW07Te1th52Oy706fqTRQexxNg5VVPk-aa1oI-IIhkM14gjbU7fUc_FiIRYD2sO8/s1600/DSCN7203.jpg" height="208" width="320" /></div>
<ul style="text-align: left;">
<li>Add 2 cup water and salt. Close the lid and let the rice
cook.</li>
</ul>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgT4YbhxLDoJRzXTxXJD3bhO-bb0B_AOP9gxfiEWZFW3o5wYCAYmS8Gwqb_9x53Ajk3Yt6d5nMAiWtTrTqraKfRXpaQxDx0u8hnj0eFu4hqY7HAzp7SzOefszXN45dfGzB1es9xLVevffg/s1600/Methi+Pulao.jpg" height="240" style="margin-left: auto; margin-right: auto;" width="320" /></td><td><script type="text/javascript">
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<ul style="text-align: left;">
<li>Tasty Methi Pulao is ready. </li>
</ul>
</div>
Swati Kamathhttp://www.blogger.com/profile/08297937493919974603noreply@blogger.com0tag:blogger.com,1999:blog-7825931320147950438.post-57122333640424719292013-10-31T23:35:00.000-07:002014-04-18T05:10:04.661-07:00Kannadiga Havyaka Recipes : Appe HuLi | Raw Mango Rasam | Sweet And Spicy Mango Drink<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsmYSZvfS9Am531JK8FENLzihYjuq66r6DvK01SHKRdfhhfWnXXMiE7ureV7rWXHWkNGAWS-6UhAJTSmrybazoQi6n4ET0Td3pjVfg6bWkfDU2hu2Wk-6fSjn30I1G1dwzSWi6iQDcuD8/s1600/Appe+HuLi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsmYSZvfS9Am531JK8FENLzihYjuq66r6DvK01SHKRdfhhfWnXXMiE7ureV7rWXHWkNGAWS-6UhAJTSmrybazoQi6n4ET0Td3pjVfg6bWkfDU2hu2Wk-6fSjn30I1G1dwzSWi6iQDcuD8/s1600/Appe+HuLi.jpg" height="300" width="400" /></a></div>
<br />
A typical Havyaka dish. Recipe goes here…</div>
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<b><u>Preparation Time</u></b>: 10
minutes</div>
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<br /></div>
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<b><u>Servings</u></b>: 2</div>
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<br /></div>
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<b><u>Ingredients</u></b>:</div>
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</div>
<ul style="text-align: left;">
<li>2 Raw mangoes</li>
<li>2 table spoon Jaggery</li>
<li>½ table spoon Mustard seeds</li>
<li>½ table spoon Cumin seeds</li>
<li>2 Green chilies</li>
<li>2 Red chilies</li>
<li>A pinch Asafoetida</li>
<li>1 strand curry leaves</li>
<li>Oil for seasoning</li>
<li>Salt as per taste</li>
</ul>
<b><u>Method</u></b>:<br />
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<ul style="text-align: left;">
<li>Wash the raw mangoes and cut them in to small pieces.</li>
</ul>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_oTs6PdyEWJ6BvC6eWm0ebCNy0TNxusmnQW9CgvXXt9p8OY4_r5Gm8yHTmM91Yxp2Vh5EnrA59qSN1ubJDQFoU25wrLuCFkJyIQZU3jDdmoo8plx1rDIWbbA2Vjd9C_lh-E5OrWK_MDE/s1600/DSCN0165.jpg" height="208" width="320" /></div>
<ul style="text-align: left;">
<li>Cook it in water as shown in picture for around 10 minutes
till it becomes soft.</li>
<li>Grind it to a paste and keep it aside.</li>
<li>Heat oil in a kadai, add mustard seeds and cumin seeds.</li>
</ul>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEintP9Yrt26KDF0WzSlu2B7dq-3Uimk3kO9g43KhR4zqX5d2clQFDfNICIpaIP1opDTaapkxpJjGQSv-M4S4__k2k81Z_htyt2NAT929GcPj1A0-0h9QR1Tot42cLl9kwAuPIf7MVQxAOE/s1600/DSCN0169.jpg" height="208" width="320" /></div>
<ul style="text-align: left;">
<li>When mustard start sputtering, add curry leaves, green
chilies, red chilies and asafoetida.</li>
<li>Then add the paste of raw mangoes.</li>
</ul>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZdBOGHXzxqwCBrSXjuj-bBY_H3y0podxdS6NLnYiaq6yPytHAuoI8Q0mqK9zp56qec_0XYl0Ch9x1HIS52FyZQ-hnnBffBHankrInGMOrB9UaZUm_x7aGyhyuahqb-lUmVTkmt8zdEs0/s1600/DSCN0170.jpg" height="208" width="320" /></div>
<ul style="text-align: left;">
<li>Boil for 3-4 minutes. Add salt and jaggery as per the taste. You can
adjust the water quantity, to bring it to a consistency of rasam. </li>
</ul>
<b><u>PS</u></b>: Like
rasam, this dish can be used along with rice. Or we can filter it and have like
a drink.</div>
Swati Kamathhttp://www.blogger.com/profile/08297937493919974603noreply@blogger.com0tag:blogger.com,1999:blog-7825931320147950438.post-38855264263437210582013-10-20T01:27:00.000-07:002014-02-13T09:22:05.202-08:00Spicy And Tasty South Indian Style Crab Curry | Crab Gravy With Coconut | Konkani Kurle Ambat<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfZZI6G_HEx1a5K35hJOajGI1DzwPz_wdRiMQRxOUFcDYb7XmgbWjUziF0XckXZPBK691efFHgx7WjyUqIYOz3-LQZQea4Fvh6QVKyrym24qX2l1H-La14zMyOhcr-e1kP8qXNkZpg9FQ/s1600/crab+curry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfZZI6G_HEx1a5K35hJOajGI1DzwPz_wdRiMQRxOUFcDYb7XmgbWjUziF0XckXZPBK691efFHgx7WjyUqIYOz3-LQZQea4Fvh6QVKyrym24qX2l1H-La14zMyOhcr-e1kP8qXNkZpg9FQ/s1600/crab+curry.jpg" height="280" width="400" /></a></div>
Here is a step by step preparation of South Indian Crab
Curry.<br />
<b><u><br /></u></b>
<b><u>Preparation Time</u></b>: 60
minutes</div>
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<b><u>Servings</u></b>: 4</div>
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<br /></div>
<div class="MsoNormal">
<b><u>Ingredients</u></b>:</div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp1hEIZyQNVwDT-kI0xj88yiHbepIPK8rK_EwkU9fSNUgiVe3OLu24x21dLRNz76HLEQ653256r4KK-albad_8PoLx_zZREdg7UFNaWOIt1gMYDPFko3iea1CCBa-m9d7RCCaCzuiGfaI/s320/DSCN7482.jpg" height="208" width="320" /></div>
<ul style="text-align: left;">
<li>Crabs 8</li>
<li>Around 50 Prawns</li>
<li>2 big Onions</li>
<li>1 and ½ cup of grated Coconut</li>
<li>1 table spoon Coriander seeds</li>
<li>5 – 6 Red chillies</li>
<li>½ table spoon Tamarind</li>
<li>½ table spoon Turmeric powder</li>
<li>2 table spoon Oil</li>
<li>Salt as per taste</li>
</ul>
<div>
<b><u>Method</u></b>:</div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOQbezCaeu3NyfX3IFWHjxsMfpc3At8ObdnXlSIQEsCesWEDn6xrWSSUwAuYrKkG32HZ3JraNnIovC2EqnDUqQBvqg3VPwjLu4jCc6iU_asWBKfmDcNO1OkRfW6Kydz9f-SfVYtGgnxG8/s320/DSCN7485.JPG" height="208" width="320" /></div>
<ul style="text-align: left;">
<li>Clean the crab with water first, separate the legs and break
and take out the outer shell as shown in picture.</li>
</ul>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi74hrVGVTMBZpAWkCnvF9LeCeEl4gz5PJ52yDUmU9CN0EeXVqZ-FuO27oGqzLpZlB5T0dCy4q9n3T8ReUc-859ZKXc3vQkQ2qrShsw79tj7SJzWM-kcDFAFCWGqwQSn90rR7iC8anQ-s0/s320/DSCN7496.JPG" height="208" width="320" /></div>
<ul style="text-align: left;">
<li>If the crab is big, cut them into 2 pieces.</li>
</ul>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3xUR8OPOOkrRtbyYl2ElJHS8aIfrxl2qd1pcxPJQcoOlg-e9z-QmqyNUboa-jKh5ASq-pVdCIU9RVoBEk3HVQQRV2r4GtvZkiQ5iyGdVgLp3g3sed_SrWAdg_SqbUAVVfxRW5fQbz1b8/s320/DSCN6197.JPG" height="208" width="320" /></div>
<ul style="text-align: left;">
<li>Fry coriander seeds on a tawa for a while, and grind
coconut, red chillies, tamarind, Turmeric powder to a smooth paste and keep the
masala aside.</li>
</ul>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxVGVOfOzMGY3kFu2t_7C3-SQ4Om-VKxassgnIQGJJBxEQUs_bW6EOaofDCGgnxU-yFehY98WEBfhFJ30OafPMFzzn1RMlxii-XYxPe4pJ9uPfX2tWTH6utAWdQMOQhW8VQMLsciyudLs/s320/DSCN6202.JPG" height="208" width="320" /></div>
<ul style="text-align: left;">
<li>Heat 2 table spoon oil in a pan add sliced onions and fry
until brown.</li>
</ul>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaoDLQKWlZ_6Y98BCkngboA0Ow1eOo_V85pBP7WyN4GUwPMwT1QCEELcI6dUsp7LXigCNxx-eN9QeSVEURL1FnEFgS29mVJn3y_nx_W6ZET5iDUnVxYE4nM8m6yobl8yEES6YymC93I9M/s320/DSCN6204.JPG" height="208" width="320" /></div>
<ul style="text-align: left;">
<li>The curry tastes too good if we use prawns along with crab. Here I have used washed and cleaned prawns as well.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZY7R1n6t7PQe6BThOI2GGb6cYIGttcsTeMFSzjnSClO80jBkm8qrKS6OCE8RqNTcqT-elbsCjaE2SX9JptIcuo83Tj6jQMhfHCnu9XHUwNchWuU4txJQTLS7fj_sLeGpoCmHjrggXfjE/s1600/DSCN7499.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZY7R1n6t7PQe6BThOI2GGb6cYIGttcsTeMFSzjnSClO80jBkm8qrKS6OCE8RqNTcqT-elbsCjaE2SX9JptIcuo83Tj6jQMhfHCnu9XHUwNchWuU4txJQTLS7fj_sLeGpoCmHjrggXfjE/s320/DSCN7499.JPG" height="208" width="320" /></a></div>
<ul style="text-align: left;">
<li>Now add the crabs and prawns and cook for around 10 minutes.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieO06O1deZiR092Qezey2VDMMcRC7NhjD2cgEru9OW88Ce0B_o9k6mHdqBTKgzlaoOAuvrrQla98P7ow0oO02rrmRL_kGt1tQQ7MitFjKdOlm0ZUusD1C6x2veq9418OpI-L-mQZvVlzE/s1600/DSCN7503.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieO06O1deZiR092Qezey2VDMMcRC7NhjD2cgEru9OW88Ce0B_o9k6mHdqBTKgzlaoOAuvrrQla98P7ow0oO02rrmRL_kGt1tQQ7MitFjKdOlm0ZUusD1C6x2veq9418OpI-L-mQZvVlzE/s320/DSCN7503.JPG" height="208" width="320" /></a></div>
<ul style="text-align: left;">
<li>Now add ground masala, salt and cook for another 10
minutes. </li>
</ul>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLBb9Aldrh2Mnw5DE0fGXuHa6_sDtPMWPBxdoue6LsdTf_IJumJO7JzLuyo0SLlNjUruv-7X81R_0ObqD7fmi8W53MC0wn6Nsdhxqy1Lb9WtdpHNIrPpClCQJzw07Sb_4lAxlNxH44ZTY/s320/DSCN7506.JPG" height="208" width="320" /></div>
<ul style="text-align: left;">
<li>Tasty crab curry is ready to be served with Rice.</li>
</ul>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7vP1dm6jv3owXHpkCQBVkcsjo9vN7uM2x40Mri6BHOZ4kZAKlfSDmsKx16ccf_Q_Z17tQf7ChTJaJ904eLcuEwQ7wiGSJBKfgddeRKK8N-bPiP0MU4_4o-cwqbCqSvnaZkKn7Ez5nGxY/s320/DSCN7514.JPG" height="208" width="320" /></td><td><script type="text/javascript">
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<div>
<b><u>PS</u></b>: The
curry has to sit in the prepared vessel for at least 2 -3 hours for the spices
to combine.</div>
<br /></div>
Swati Kamathhttp://www.blogger.com/profile/08297937493919974603noreply@blogger.com0tag:blogger.com,1999:blog-7825931320147950438.post-63635880316472285782013-09-05T00:07:00.000-07:002014-03-28T00:14:03.270-07:00Masala Bhindi Fry | Stir-Fried Lad'y Finger - A Side Dish For Roti<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrLFO2CCKzlxSaS6rwBjsohVIWXQyDdhrUQ39P64G-GMu8QMu_2pnyOq3s6Lq2dfcnSP3wHZXIEIhlP_ibocwkT17-KY_uZe2hoU_OlMl2QvPvrbxKKDr1usA45W68_P2D4sfPi5vgP7M/s1600/Bhindi+Fry.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrLFO2CCKzlxSaS6rwBjsohVIWXQyDdhrUQ39P64G-GMu8QMu_2pnyOq3s6Lq2dfcnSP3wHZXIEIhlP_ibocwkT17-KY_uZe2hoU_OlMl2QvPvrbxKKDr1usA45W68_P2D4sfPi5vgP7M/s1600/Bhindi+Fry.JPG" height="300" width="400" /></a></div>
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<u><b>Preparation Time:</b></u> 30 minutes</div>
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<u><b>Servings:</b></u> 4<o:p></o:p></div>
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<u><b>Ingredients:</b></u><o:p></o:p></div>
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<ul style="text-align: left;">
<li>1/2 kg Bhindi</li>
<li>1 big Onion</li>
<li>1 tea spoon Mustard</li>
<li>1 tea spoon Methi seeds</li>
<li>1 table spoon Chilli powder</li>
<li>1 tea spoon Pepper powder</li>
<li>A pinch of Turmeric powder</li>
<li>little Tamarind Juice</li>
<li>Oil</li>
<li>Salt as per taste</li>
</ul>
<u><b>Method:</b></u><br />
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<ul style="text-align: left;">
<li>Wash and cut the bhindi lengthwise as shown in picture.</li>
</ul>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKAurCZEyRraYR7dcoys8Cz0yPxWtRiC4DrkbJ76KMMFBFgQ_vJOZCASzgg_E8a1zft4TlRtIVZ2_cKSUmj4uNY8zlq3OrEhJiWs5nHZCNXEDlhc9aejlW2L56sqAEkhTASNkIZvrIFjs/s1600/DSCN0189.JPG" height="209" width="320" /></div>
<ul style="text-align: left;">
<li>Put oil in a non stick pan.</li>
<li>Add mustard and methi seeds.</li>
<li>When mustard start sputtering, add chopped onion.</li>
<li>Fry till onion turns light pink.</li>
<li>Now add bhindi, salt, tamarind juice and cover it.</li>
</ul>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3jl7wnmgoGY6iOVLOcuxdRq0BBQpRPrUn3WBW2My_EYkcUBm2DNy1idc7mpATfSDDbM3qzmObJz11oWCSLDUT79ThIkExYz9qHIzZub_INuubqN40cUG6m-wgLz2JrvbxltPWrfiyLU4/s1600/DSCN0190.JPG" height="209" width="320" /></div>
<ul style="text-align: left;">
<li>When bhindi is half done add chilli powder, pepper powder
and turmeric powder one by one.</li>
<li>Let it cook for 10 more mins without closing the lid.</li>
<li>Bhindi fry is ready.</li>
</ul>
<br /></div>
Swati Kamathhttp://www.blogger.com/profile/08297937493919974603noreply@blogger.com0tag:blogger.com,1999:blog-7825931320147950438.post-82358828326126396722013-09-04T23:53:00.000-07:002015-12-29T17:59:39.202-08:00Quick Easy And Tasty Kannadiga Dish : Avarekai Palya | Avrekalu Saaru | Surti Beans Gravy For Dosa or Chapati<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkAz-R4-Hh1qf3VF1ohwWIPsccW_gKfxtf2MoSlmkxJm9xPetTWEiED_QBwpc0vQcztlDeZj4akUStD0ySmv14PVt1rMS2hyphenhyphensGJfN0_aLHyjFN72RVOkvKNP6a9Cvci1pXFviSqWKykuA/s1600/Avarekai+Sambar.jpg" imageanchor="1" style="display: inline !important; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkAz-R4-Hh1qf3VF1ohwWIPsccW_gKfxtf2MoSlmkxJm9xPetTWEiED_QBwpc0vQcztlDeZj4akUStD0ySmv14PVt1rMS2hyphenhyphensGJfN0_aLHyjFN72RVOkvKNP6a9Cvci1pXFviSqWKykuA/s640/Avarekai+Sambar.jpg" width="400" /></a></div>
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This is a traditional Kannadiga dish. Avarekalu available
mostly in winter season in Karnataka. There are lot of delicious dishes one can
make with Avarekalu. Here is the quick recipe of Curry.</div>
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<b><u>Preparation Time</u></b>: 50
minutes</div>
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<b><u>Servings</u></b>: 4</div>
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<b><u>Ingredients</u></b>:</div>
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<ul style="text-align: left;">
<li>2 cubs Avarekalu</li>
<li>Roughly chopped 2 medium Onions</li>
<li>Roughly chopped 1 medium Tomato (optional)</li>
<li>Roughly chopped 1 medium bunch coriander leaves</li>
<li>1 table spoon Ginger Garlic paste</li>
<li>1 table spoon Chilli powder</li>
<li>1 table spoon Garam masala</li>
<li>2 table spoon oil</li>
<li>A pinch of Turmeric powder</li>
<li>Salt as per taste</li>
</ul>
<o:p> </o:p><b><u>Method</u></b>:<br />
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<ul style="text-align: left;">
<li>The whole beans(avarekalu) look almost like green peas with
shells on. The shells are harder than green peas.</li>
</ul>
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<img border="0" height="208" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLsIReMjQ4AyALyuz_VVP5xkI_edaEEPew8XEzixoVUrVQkMhj1MGqKIkBplyx_gY_1qTyBRHnAMenEF6YBaAHBeQmCVZaywVpWOeLYgon5lHqn908HUcqnGeJlMW9CMmqcGRkjV5CcTU/s1600/DSCN9923.jpg" width="320" /></div>
<ul style="text-align: left;">
<li>After peeling the avarekalu seeds/beans from the outer shell,
we need to soak these seeds in water for at least 4 to 5 hours. The picture
shows soaked seeds.</li>
</ul>
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<img border="0" height="208" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhW-0-I01j-mbXz3ve8skfCXmjzobmzGxvvKgrIyhzmvekOg8OomzBc-lGmIbMcj9k0faOaR8-l2FpniSpP8Lp3aYK9ik0U1Izs_q65dD5V7GVwTz4Gs_VIGiBsdPET00NAoBtpZ-p-Ho4/s320/DSCN9940.jpg" width="320" /></div>
<ul style="text-align: left;">
<li>Then we can peel the inner shell and get the actual avarekalu which we can use in curry. In market we get peeled avarekalu as well.</li>
</ul>
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<img border="0" height="208" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlT0v6H_CEBXVvjkhurI9zhif35PRKNRWqM4haFftkKKBC7mcPfro5tIxoG0e-exD4AiY16mjfEa6OmpnUIVroM_rL-C112X3e2Zrdczem6RzUL_3JfO_kBZzG92LcawlwaWl9-vvl4Ac/s320/DSCN9949.jpg" width="320" /></div>
<ul style="text-align: left;">
<li>Pressure cook avarekalu separately in a cooker – only 1
whistle - with a pinch of salt and turmeric powder and keep it aside.</li>
<li>Heat oil in a pan, fry onion and ginger garlic paste,.</li>
<li>saute till the onion turns light brown.</li>
</ul>
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<img border="0" height="208" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_YSe_jJr7xJEndGTYvme_-s5gskcpqX7z1-eBNDRVLTdjEBPuSb7cH8ipyFc2PZ0xwxJBAPW2FjknY-NqaznbJM23cpdoXlqF9R93QhDwmtjsLrjXfFgnpVAr0VsJwJ_bbHogVMuJ-60/s320/DSCN9952.jpg" width="320" /></div>
<ul style="text-align: left;">
<li>Now add tomatoes and fry if using.</li>
<li>Blend the above ingredients along with coriander leaves in
mixer to very coarse paste. Don’t make it smooth.</li>
<li>Now add the paste to the cooked avarekalu.</li>
</ul>
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<img border="0" height="208" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1nuXvipssNDZFAbPf11ozTXyoh-Ks5MPkCporqZKIvOiaGHlDkf6mhEszMsUTW6IyDAED84DaEnA9pulqXNfuTIKA9VYPZmcWYKTxXmM8KOW6ACM0P2K3G2b-qUxJCOXNM5nq-xKN9TY/s320/DSCN9954.jpg" width="320" /></div>
<ul style="text-align: left;">
<li>Add garam masala and chilli powder. Mix well.</li>
<li>Add salt as per taste.</li>
<li>Sambar is ready. Serve hot with roti, poori, dosa or
chapati..</li>
</ul>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkAz-R4-Hh1qf3VF1ohwWIPsccW_gKfxtf2MoSlmkxJm9xPetTWEiED_QBwpc0vQcztlDeZj4akUStD0ySmv14PVt1rMS2hyphenhyphensGJfN0_aLHyjFN72RVOkvKNP6a9Cvci1pXFviSqWKykuA/s320/Avarekai+Sambar.jpg" width="320" /></td><td><script type="text/javascript">
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<b><u>PS</u></b>: You
can add brinjal along with Avarekalu while cooking in cooker, which gives a
great aroma to the curry.<br />
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Swati Kamathhttp://www.blogger.com/profile/08297937493919974603noreply@blogger.com0tag:blogger.com,1999:blog-7825931320147950438.post-57330859687457986292013-08-15T11:38:00.000-07:002014-03-31T23:31:13.032-07:00Quick Rice Dishes : Corn Pulav | Bhutta Chaval Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggBL2D2Gt-BhlRCw4NZtGsXk2v16kXjU-vDPcB2rTaHtsbAK6SefQYON1zpGznjso4e_50a-y78fYix6AngDHZFe5TBs5nU-7FTkOUGgjPfPwO8FRB_0AhD_gQ3vOlEfK0zKLDWqFCmrU/s1600/Corn+Chaval.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggBL2D2Gt-BhlRCw4NZtGsXk2v16kXjU-vDPcB2rTaHtsbAK6SefQYON1zpGznjso4e_50a-y78fYix6AngDHZFe5TBs5nU-7FTkOUGgjPfPwO8FRB_0AhD_gQ3vOlEfK0zKLDWqFCmrU/s1600/Corn+Chaval.JPG" height="300" width="400" /></a></div>
<span style="font-family: "Courier New"; font-size: 11.0pt;"><u><b><br /></b></u></span>
<span style="font-family: "Courier New"; font-size: 11.0pt;"><u><b>Preparation Time:</b></u> 20
minutes<o:p></o:p></span></div>
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<span style="font-family: "Courier New"; font-size: 11.0pt;"><u><b>Servings:</b></u> 2<o:p></o:p></span></div>
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<span style="font-family: "Courier New"; font-size: 11.0pt;"><u><b>Ingredients:</b></u><o:p></o:p></span></div>
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<ul style="text-align: left;">
<li><span style="font-family: 'Courier New'; font-size: 11pt;">1/2 table spoon Cumin seeds</span></li>
<li><span style="font-family: 'Courier New'; font-size: 11pt;">3 - 4 Green chillies</span></li>
<li><span style="font-family: 'Courier New'; font-size: 11pt;">1 big Onion finely chopped</span></li>
<li><span style="font-family: 'Courier New'; font-size: 11pt;">1 table spoon Ginger garlic
paste</span></li>
<li><span style="font-family: 'Courier New'; font-size: 11pt;">1 cup Corn seeds</span></li>
<li><span style="font-family: 'Courier New'; font-size: 11pt;">2 cups of cooked Rice</span></li>
<li><span style="font-family: Courier New;"><span style="font-size: 11pt;">1 tea spoon </span><span style="font-size: 14.545454025268555px;">Turmeric</span><span style="font-size: 11pt;"> powder</span></span></li>
<li><span style="font-family: 'Courier New'; font-size: 11pt;">1 tea spoon Garam masala
powder</span></li>
<li><span style="font-family: 'Courier New'; font-size: 11pt;">Salt as per taste</span></li>
<li><span style="font-family: 'Courier New'; font-size: 11pt;">Oil for seasoning</span></li>
<li><span style="font-family: 'Courier New'; font-size: 11pt;">1 tea spoon Lemon juice</span></li>
<li><span style="font-family: 'Courier New'; font-size: 11pt;">2 strands of Coriander
leaves</span></li>
</ul>
</div>
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<u style="font-family: 'Courier New'; font-size: 11pt;"><b>Method:</b></u></div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioSn38Ol9tKGHCbND5P1q-0QTbnWkDsJHI31obeecunP0QoykLk6PepeidYE7BJz1-k4sO0WbsuLOqxSpxH1FfqhWQfPmCZOgA6X5bunviCQKZYdsR10iGlC0lPHXNhU_zX9OEIQt5N14/s1600/DSCN0209.JPG" height="209" width="320" /></div>
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<ul style="text-align: left;">
<li><span style="font-family: 'Courier New'; font-size: 11pt;">Heat oil in a kadai.</span></li>
<li><span style="font-family: 'Courier New'; font-size: 11pt;">Add cumin seeds. When it
starts popping add green chillies.</span></li>
<li><span style="font-family: 'Courier New'; font-size: 11pt;">Now add ginger garlic paste.</span></li>
<li><span style="font-family: 'Courier New'; font-size: 11pt;">Then add chopped onion and
fry till becomes light brown.</span></li>
</ul>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAmSPq_LJYU1s2b_HzE_sZVNdph6Jg1npl4ZXhPhJO3xXdxAr3wSzT8zIuh3FMen99M3QpIS75abiPcvS2LdVUUO5xz62BaUAv80Bwk6IaoyCpK05RerJfS_pwjExos-uOqX3aAzDL21k/s1600/DSCN0215.JPG" height="209" width="320" /></div>
<ul style="text-align: left;">
<li><span style="font-family: 'Courier New'; font-size: 11pt;">Add corn, turmeric<span style="font-size: 11pt;"> </span>powder,
garam masala powder and salt.</span></li>
<li><span style="font-family: 'Courier New'; font-size: 11pt;">Close the lid and let it
cook for 10 minutes.</span></li>
<li><span style="font-family: 'Courier New'; font-size: 11pt;">Now add cooked rice and mix
well.</span></li>
</ul>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfY8TqT1NvKE91mY1ZKIM4YbZlqm95FXFE_F5OdZ2TFxyf0GH170FQhmcIdlMU_BPO8THypKYqQY1erFcBX_0tVPpeEkp-hquCx8ugeqDK9ObcaUz9MKDVjE47kihP2_lo-F-YVbi2Cg4/s1600/DSCN0217.JPG" height="209" width="320" /></div>
<ul style="text-align: left;">
<li><span style="font-family: 'Courier New'; font-size: 11pt;">Put off the flame.</span></li>
<li><span style="font-family: 'Courier New'; font-size: 11pt;">sprinkle coriander leaves and
lemon juice.</span></li>
</ul>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0Gx62l_y9XL8xNssysfu_uFETX-oYuXlBieKcKiCV64VO7oKVPlAcmjhXLuFZ43_h0NySFoyh4mspHDcdY0kGUrX1FtS2BvLit9Eb60KmqYW01xOUvnHG33pu5cct8c5STrmtotiWv_M/s1600/DSCN0227.JPG" height="209" width="320" /></div>
<ul style="text-align: left;">
<li><span style="font-family: 'Courier New'; font-size: 11pt;">Serve sweet and yummy
Bhutta Chawal along with raitha.</span></li>
</ul>
</div>
</div>
Swati Kamathhttp://www.blogger.com/profile/08297937493919974603noreply@blogger.com0tag:blogger.com,1999:blog-7825931320147950438.post-34534892270340659292013-08-04T03:15:00.001-07:002014-03-14T06:21:25.323-07:00Konkani Randap : Vayngana Bharth | Baingan Ka Bharta | Smoked Egg Plant Chutney<div dir="ltr" style="text-align: left;" trbidi="on">
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Every one has heard of Baigan Ka Bhatha among North Indian
Dishes. Here is a Konkani version of it, known as Vaigana Bharth in Konkani. Traditionally
bharta is made with charcoal roasted eggplant. But these days it is difficult
to roast that way. I have given a simpler way of it.</div>
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<b><u>Preparation Time</u></b>: 20
minutes</div>
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<b><u>Servings</u></b>: 4</div>
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<br /></div>
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<b><u>Ingredients</u></b>:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAvBVoX3ZrKt4mUpLpWSLTz3qDEAGTclm2zWSCoc8WuhNVCawgNRGuDBmpWAMe0iAZH_E7Z228OYHHFePfXKL8ERy_7vuZdy1Na7_37EkDe5X9Cj0Nnd8mAUkQXBN1pb73PCaRYkKeGh0/s1600/DSCN7419.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAvBVoX3ZrKt4mUpLpWSLTz3qDEAGTclm2zWSCoc8WuhNVCawgNRGuDBmpWAMe0iAZH_E7Z228OYHHFePfXKL8ERy_7vuZdy1Na7_37EkDe5X9Cj0Nnd8mAUkQXBN1pb73PCaRYkKeGh0/s320/DSCN7419.jpg" height="208" width="320" /></a></div>
</div>
<ul style="text-align: left;">
<li>Eggplant 1 big</li>
<li>Coconut 1/2 cup</li>
<li>Green chillies 3-4</li>
<li>Tamarind 1/2 tea spn</li>
<li>Asafoetida a pinch</li>
<li>Salt</li>
</ul>
<b><u>Method</u></b>:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfpqXuvCNx8jiCJD0gQy6hedO5SWhAE5nNeMXgIemQEFd39X8VISDSRS-znHfoqVUJYNX8nqBZfp8O8hvXZWh32gM9ApIW6czbAWGS1gE_zbJfR4raF1evlLihJHJf8eLlf4tuiZgQUBY/s1600/DSCN7406.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfpqXuvCNx8jiCJD0gQy6hedO5SWhAE5nNeMXgIemQEFd39X8VISDSRS-znHfoqVUJYNX8nqBZfp8O8hvXZWh32gM9ApIW6czbAWGS1gE_zbJfR4raF1evlLihJHJf8eLlf4tuiZgQUBY/s320/DSCN7406.jpg" height="208" width="320" /></a></div>
<ul style="text-align: left;">
<li>Smoke the eggplant as shown in the picture above.</li>
</ul>
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<ul style="text-align: left;">
<li>Let it cool. We can pour a little water slowly on the
eggplant, by which the skin of the egg plant can be removed easily.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpX0Sa5nE0Ef8JoKxQqbsV5uLkHEjTxIfKg36URtlAzoBkcbRzTsfau6haJsWk-hkRdELWuYDWnRc8I0KQGfgDJe7gzRm5lrZDxaChsOUKZi7Sv0jE7FcWQHDvkoanxPkj9XhUYyxae3E/s1600/DSCN7418.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpX0Sa5nE0Ef8JoKxQqbsV5uLkHEjTxIfKg36URtlAzoBkcbRzTsfau6haJsWk-hkRdELWuYDWnRc8I0KQGfgDJe7gzRm5lrZDxaChsOUKZi7Sv0jE7FcWQHDvkoanxPkj9XhUYyxae3E/s320/DSCN7418.jpg" height="208" width="320" /></a></div>
<ul style="text-align: left;">
<li>Now peel off the skin of the egg plant..</li>
</ul>
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<ul style="text-align: left;">
<li>Prepare a chutney by grinding coconut, green chillies slighly roasted on thawa,
tamarind, salt and asafetida.</li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCGip28dInu1Q7Ms3efQ_JFRnicEVHMWLLrM3yV-y7aLBI0Gpu3loJRMkEVHGnod2HzQmpSSsn3Z8yjqGMNTcsA5ZVytUpuSWlaywpN_4Qc0-IJ8pyL_RWRFXjAxCoBK7VfAo-v0W9Eh0/s1600/DSCN7423.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCGip28dInu1Q7Ms3efQ_JFRnicEVHMWLLrM3yV-y7aLBI0Gpu3loJRMkEVHGnod2HzQmpSSsn3Z8yjqGMNTcsA5ZVytUpuSWlaywpN_4Qc0-IJ8pyL_RWRFXjAxCoBK7VfAo-v0W9Eh0/s320/DSCN7423.jpg" height="208" width="320" /></a></div>
<ul style="text-align: left;">
<li>Add very little or no water while grinding. Eggplant has a
lot of water in it, that is sufficient for the chutney.</li>
<li>Mash the eggplant with hand and mix it with chutney.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOQ9JwN3RjKefe-Dx6cgs_bGi87QTzqIWo4n_5pDeQXRkOTKx0kbHHA8vxxZqVaPL9nCcVsLQCHisBEncssa7QqvBQScWcypecshwF2BjH9QGKARwlTUJkDJgeJS2YDmcOr4ry9Fne0kA/s1600/DSCN7428.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOQ9JwN3RjKefe-Dx6cgs_bGi87QTzqIWo4n_5pDeQXRkOTKx0kbHHA8vxxZqVaPL9nCcVsLQCHisBEncssa7QqvBQScWcypecshwF2BjH9QGKARwlTUJkDJgeJS2YDmcOr4ry9Fne0kA/s320/DSCN7428.jpg" height="208" width="320" /></a></div>
<ul style="text-align: left;">
<li>We can add the eggplant directly to mixer/blender before
removing the chutney and grind just for one round. Eggplant should not be ground
completely.</li>
</ul>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
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<ul style="text-align: left;">
<li>Bhartha
is ready serve hot with rotis, parathas, naan or just as it is with a
combination of papad.</li>
</ul>
</div>
Swati Kamathhttp://www.blogger.com/profile/08297937493919974603noreply@blogger.com0tag:blogger.com,1999:blog-7825931320147950438.post-62192906048879726472013-07-17T23:38:00.000-07:002014-03-15T05:57:34.804-07:00Akki Rotti | Rice Roti<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD84ke4Ei9vmm5ctsXu4K2drTaWN0TFdrXuG56pFm2z1lvribpUAMBFJ2AgYsRCQ0BGKdIg3mV3t0sCcZxes-tmENrE_rzwmwNZUWYOyyGNe7Qn6vr9_KGNRluX-g6ETM0WckmKWTav2w/s1600/Akki+Rotti.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD84ke4Ei9vmm5ctsXu4K2drTaWN0TFdrXuG56pFm2z1lvribpUAMBFJ2AgYsRCQ0BGKdIg3mV3t0sCcZxes-tmENrE_rzwmwNZUWYOyyGNe7Qn6vr9_KGNRluX-g6ETM0WckmKWTav2w/s640/Akki+Rotti.jpg" height="300" width="400" /></a></div>
<span style="line-height: 18pt;">Akki rotti is a very famous dish in Karnataka. Akki means
rice in Kannada. There are many different ways to make akki rotti. Here is a
very easy way of it. One can add methi leaves or dill leaves to it, which gives
its own aroma to the roti.</span><br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><u>Preparation Time</u></b>: 15 minutes</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><u>Servings</u></b>: 4
rottis</div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><u>Ingredients</u></b>:</div>
<div class="MsoNormal">
</div>
<ul style="text-align: left;">
<li>2 cups Rice Flour</li>
<li>1 small finely chopped Onion</li>
<li>1 small grated Carrot</li>
<li>A small piece finely chopped Ginger</li>
<li>1 table spoon Cumin Seeds(Jeera)</li>
<li>1 strand Bay Leaf</li>
<li>1 or 2 finely chopped Green Chilies</li>
<li>½ cup grated Coconut</li>
<li>A small bunch Coriander Leaves finely chopped</li>
<li>1 table spoon Sugar</li>
<li>Salt as per taste </li>
<li>1 full Banana leaf</li>
</ul>
<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><u>Method</u></b>:</div>
<div class="separator" style="clear: both; text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFbyVCjep270b8SgiV3Qvwmwx9WIo9bthvAu8CFk95bbZl8C_SXMsfNJvCrVS2NhirGMCVZZubtzjONBa3gilfIpM52qio2FHNFd5N7ro13h0Sb_YoPyXoYfvqfej6CJA9gPC8aDBqDIk/s320/DSCN6923.JPG" height="208" width="320" /></div>
<div class="MsoNormal">
</div>
<ul style="text-align: left;">
<li>Take all the above ingredients in one vessel.</li>
<li>Mix thoroughly with hand by adding required amount of water.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgg8cRYoSQy27LhcMBcdZ4q6KS6XzNLrrXbh-YMaVMyCkuIcKKSn6XW5X3akdiiM5TmczKpv4prO72UR434vtPK2tVdRRNgv5kMqGPoFVhGc8hIvxwJLAFYCfrL7iXLDLPbSraOKTpOec4/s320/DSCN6928.JPG" height="208" width="320" /></div>
<ul style="text-align: left;">
<li>The consistency of the batter should be as shown in picture.</li>
<li>Cut banana leaf into pieces, of size as shown in picture.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHubcE9PsuzyXNEQDNELsCWHFxr5Qk1oSH3OAnLphALY-ZzyHCBb2hz0EqNFPkN-nLI7r8mLA0-dFpObBpIc3k-8-Gy7IJTrUzSqmgQqABWv130643Y91JqV-Efywn06DeUXmtR5sDaK4/s320/DSCN6930.JPG" height="208" width="320" /></div>
<ul style="text-align: left;">
<li>Place a handful of rotti dough on the banana leaf in center
and press it gently with hands and spread into a thin layer by rotating the banana
leaf. By immersing the hand in a bowl of water, in between spreading the
batter, helps in patting the dough evenly and smoothly. Make it as thin as
possible. Do not bother if small gaps are there,that makes the rotti even
crispier. I have done 4 holes intentionally in the roti, which makes the rotti
more crispy.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB7bCFWMuplIAP7PRLHSUz0p7lOYaKqyGm5Azbik8QMljwWWq_pOgKbbsZzSB2XJNtRhkUyRdT-o1R94eR9luKTKtwZ05lkMgaIy1ODYVLQkfRCpy3ENrZ-nqc9i57J3p7eGqeLTEEIkQ/s320/DSCN6931.JPG" height="208" width="320" /></div>
<ul style="text-align: left;">
<li>Now place this banana leaf on the hot tawa on medium flame
as shown in picture.</li>
<li>Let it cook for 2 mins.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCOs_2CI6AFRTVI14RCDboANfAWFjc-IHnqjRjun0IuHQj6PowLanAn1-D_seC-zW6DE6_4Ri7jr0Z5JVLWc_-_WkQJUwO2EAVrA9Tea6RBW8UskAvTer-CprLMl1TkutDSNS5Clx1iaw/s320/DSCN6932.JPG" height="208" width="320" /></div>
<ul style="text-align: left;">
<li>Keep an eye on it to check in between whether it is done or
not.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9dYxvUdjLqqy5L3-abVYMgF-Y_nRLqB0mlIx3lxSelJaXTCDXjWIkFZeOEMLfEl_JfCvyRRJ5vVhUX5zUq9OmvTrumJC3yEBMmDzlIwepK76HxA9FOMidvTMQflKty1CeyjuEFhcqV2M/s320/DSCN6935.JPG" height="208" width="320" /></div>
<ul style="text-align: left;">
<li>Once you see the banana leaf getting roasted properly, rotate
the banana leaf and let the rotti cook on the tawa directly. Remove the banana
leaf as shown in picture.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgyR9bOT5rbUzwkYxw5TzeJ3SJ0FBC6wyvP9_wRHpoRGz9CGql8lSs8JotD_tyXPwy4Pd_abc_JKqd39RFMxNPrSVpmNDO_whp8vqdnHL46m0IHiu_Oj79JSYVdYkzHLSpxbVa-kh2HYgw/s320/DSCN6939.JPG" height="208" width="320" /></div>
<ul style="text-align: left;">
<li>Now turn the rotti and cook on the other side as well.</li>
</ul>
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAUGQMKqdLg9l4oAZX81RXxQ5MSGCGIWsZxOuabkgkPL3kDkczDwYxPMHvoQ_zxLV0g7ol9qtEnFvHFE5YrLLs9DZgF_F9KYliuiYAiohKnw3nc3TZF9QdiPV6n59uAD7RoT2Tt0dfwzs/s320/Akki+Rotti.jpg" height="240" width="320" /></td><td><script type="text/javascript">
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<div>
<b><u><br /></u></b></div>
<div>
<b><u>PS</u></b>: I
have used banana leaf for making the rotti, which gives a traditional Authentic
taste and aroma to the rotti. If there is no banana leaf available, then this
rotti can be cooked directly on the tawa.</div>
<br />
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<br /></div>
<br />
<div class="MsoNormal">
<br /></div>
</div>
Swati Kamathhttp://www.blogger.com/profile/08297937493919974603noreply@blogger.com0tag:blogger.com,1999:blog-7825931320147950438.post-23941033226993947292013-07-04T06:14:00.000-07:002014-04-18T03:21:22.972-07:00Stuffed Capsicum Masala | Punjabi Style Bharvan Shimla Mirch Recipe - A Side Dish For Chapathi Or Roti<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_6DWcurjbS-Biu0gf_imk886-958W2ysNfn5ZDcRBR8gT67wi6_JGSDJb9V3cBdL40qSZQeiKDyiZyy13qFPrFOwW3CHgEP0VDgfkIg3oFfsAztkMgXnsVIK1ErpS2LsLlQGtcXgHYrM/s1600/Stuffed+Capsicum.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_6DWcurjbS-Biu0gf_imk886-958W2ysNfn5ZDcRBR8gT67wi6_JGSDJb9V3cBdL40qSZQeiKDyiZyy13qFPrFOwW3CHgEP0VDgfkIg3oFfsAztkMgXnsVIK1ErpS2LsLlQGtcXgHYrM/s1600/Stuffed+Capsicum.JPG" height="253" width="400" /></a></div>
<div class="MsoNormal">
<b><u><br /></u></b></div>
<div class="MsoNormal">
<b><u>Preparation Time</u></b>: 40
minutes<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><u>Servings</u></b>: 4<o:p></o:p></div>
<div class="MsoNormal">
<br /></div>
<div class="MsoNormal">
<b><u>Ingredients</u></b>:</div>
<div class="MsoNormal">
</div>
<ul style="text-align: left;">
<li>7 - 8 small Capsicums</li>
<li>1 cup Besan (Gram flour)</li>
<li>2 big Onions finely chopped</li>
<li>1 big Tomato finely chopped</li>
<li>1 tea spoon Garam masala</li>
<li>1 tea spoon Chilli powder</li>
<li>1/4th tea spoon Turmeric powder</li>
<li>Salt as per taste</li>
<li>1/4th cup Curd</li>
<li>1/4th cup Cumin powder</li>
<li>1/4th cup Coriander powder</li>
<li>Oil for seasoning</li>
</ul>
<br />
<div class="MsoNormal">
<b><u>Method</u></b>:</div>
<div class="MsoNormal">
<o:p></o:p></div>
<div class="separator" style="clear: both; text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS9-X8oLhwuHtGlHrWSKsuRH8zCGLDX1GUskntYhBbRqaadYdm2lLnYOwDYy8qSEZ47V-13SXV9L3YEzcJv7VQYR5JRg-6O0jB8Bm4P_mXssBt6IGE-HBn5B8Q7mMMspHJdL8MOvZ9FZ8/s1600/DSCN9111.JPG" height="209" width="320" /></div>
<div class="MsoNormal">
</div>
<ul style="text-align: left;">
<li>Cut capsicums as shown in picture and keep it aside.</li>
<li>Take the upper part of capsicum, and chop it very finely and
keep it aside.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgE-PNkBwFj9Urs3Z7tWPgAIzl9rb1n6yRX7wZQ388ivfHBJ6k3yYHZsJMDeEzUEstI_dGR_hMTEbOQZCTDUQ1onzCDYUbvdCzVBa8yZ5DIdWbQiLiJoUt929SfB6ljgJHKn2kh3YSuFak/s1600/DSCN9104.JPG" height="209" width="320" /></div>
<ul style="text-align: left;">
<li>Dry roast besan to avoid raw taste and keep it aside.</li>
<li>Heat oil in a kadai, add finely chopped onion.</li>
<li>Fry till it becomes light brown.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9ZHb1-z8o9kt4mexNN0pgVWjgMHvhPBJmE6IYTcDR4sruYFZzAqd5v8Yidsr4WSGOPK8Tc2-hV619Xy1s8TigxvAe_ID_ML9c7cVHdD1AjmkQQRsW7MGAuxr8YM0KQJyavnRn-vDFm0c/s1600/DSCN9106.JPG" height="209" width="320" /></div>
<ul style="text-align: left;">
<li>Now add finely chopped tomatoes.</li>
<li>Fry till it becomes soft.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHAKndEi2_tyJwk96dD7KdO7MvBj9lvjW8an0Hao1CUc0WQ8HuXYMB-nqc6VLxQSDO-SEhpN40BbpQo5b4NZhnQv-s_FgnXtfOjMSIoImLDxhwri2ycJC0gkS4pgqr5EzBDGpOB4ugsag/s1600/DSCN9109.JPG" height="209" width="320" /></div>
<ul style="text-align: left;">
<li>Now add garam masala, chilli powder, turmeric powder, coriander
powder, cumin powder.</li>
<li>Add roasted besan, put little water and let it cook for 5 minutes.
The stuffing is ready.</li>
</ul>
<div>
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizulhXzZcan7I5CaocS3QmjDhyphenhyphennIdFQEcyRqEiCs2XdxdP5V4a_OhSk-REYw1JqMqJ1USrmPnujEUl7Xl-Ag7waokl5km2SvwYlzA1cW8_9PTGTlmLoN2WDZFG6NE8GapBGPePJvp2e6s/s1600/DSCN9117.JPG" height="209" width="320" /></div>
<ul style="text-align: left;">
<li>Now stuff the capsicums as shown in picture.</li>
<li>Heat oil in a separate kadai, fry finely chopped capsicum
and then add 2 table spoon of stuffing. Mix it well. Add curd and little water.Let it cook for 2 minutes. </li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwZQ-aDV4wSOmxutt74sxK1HnCiQTYwUeZnfYDzrNArJ9y2qNgl4f0pHVDCUY6ZTHa_S9JC29Ckcp1zL_Wnorrwdai-Q10gatMYsfkes0nL_QV2HxXU_JZqHKjN6luM1xJBTXEgM9x4Ng/s1600/DSCN9115.JPG" height="209" width="320" /></div>
<ul style="text-align: left;">
<li>Then keep the stuffed capsicum one by one. Close the lid and
let it cook for 10-12 minutes.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL-dn4i1vdUE2W2ARJ3gq-qmwnyQ3iuboK0-Cxeb9tMQ2cgDCkPToHmex6vB47ClRpKOxzYxi_X2L-_-NzCXbEkMhn4bEq3PXPv1BaOvS9l59KjyBIv48-CE0G04Y3oBhPXOxrGKfPMVk/s1600/DSCN9119.JPG" height="209" width="320" /></div>
<ul style="text-align: left;">
<li>Add more water to kadai if needed.</li>
</ul>
<div class="separator" style="clear: both; text-align: center;">
<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0kw50eOR-TjqJGl6MGsmE5NyhEL1oE_9cqqdj0t3pHuLIRkzUWhqUHxDILPXuVmjPcsg5_hQl7Ua3RCUGC9GcMHneY0p98mG_LvWfnNi8CC7Bssn69c0LqXukDsnWKx0WdUSDXjCLw6w/s1600/DSCN9124.JPG" height="209" width="320" /></div>
<ul style="text-align: left;">
<li>Stuffed capsicum is ready with roti.</li>
</ul>
<br />
<br />
<div class="MsoNormal">
<b><u>PS</u></b>: You
can as well add Cooked potatoes instead of besan while preparing the stuffing, which gives different taste.</div>
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Swati Kamathhttp://www.blogger.com/profile/08297937493919974603noreply@blogger.com0tag:blogger.com,1999:blog-7825931320147950438.post-54337968882688303922013-06-28T05:56:00.000-07:002014-02-17T10:01:02.170-08:00Authentic Hyderabadi Chicken Biryani<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhau2UbW-YrtWNxzukaIcunRZbaPyvDZFTZjfTbqg7ruQwJmmYgzRzc8JJnTGPyigwvQkamaIvO0pwpKm89a5aX790euV0mDVVxYh-lBpbRr1kVaBv9pamY2YPWM30DVrjCSdUsf7i2gP0/s1600/chicken+Biryani.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhau2UbW-YrtWNxzukaIcunRZbaPyvDZFTZjfTbqg7ruQwJmmYgzRzc8JJnTGPyigwvQkamaIvO0pwpKm89a5aX790euV0mDVVxYh-lBpbRr1kVaBv9pamY2YPWM30DVrjCSdUsf7i2gP0/s640/chicken+Biryani.JPG" height="300" width="400" /></a></div>
Here is very delicious and simplified version of hyderabadi chicken
biryani</div>
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<b><u>Preparation Time</u></b>:
1 and 1/2 hrs</div>
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<b><u>Servings</u></b>: 4</div>
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<b><u>Ingredients</u></b>:</div>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFu4y7tcbUdCxwG8Uz8-GdHR3jXyUVO5NZh2yu1iEeW6ubHfMsJcIiLNsezyjz1-IiX5BFhAxHe3ogyrioj_ui9zSRGVN3W3fffrnvgplY4x_zW7u-nwfsMC2HLkYSXRtvhUfZ52z1J9o/s320/DSCN60481.jpg" height="208" width="320" /></div>
<ul style="text-align: left;">
<li>1 ½ cups Basmathi rice</li>
<li>500 gms Chicken with bones cleanly washed and drained</li>
<li>5 to 6 spoon oil</li>
<li>6 elaichi/cardamom</li>
<li>1″ cinnamon stick</li>
<li>6 cloves</li>
<li>chakke</li>
<li>2 large Onions</li>
<li>1 spoon Ginger Garlic paste</li>
<li>2 spoon Coriander powder</li>
<li>1 spoon Turmeric powder</li>
<li>2 spoon Black pepper powder</li>
<li>5 to 6 big spoon Curds</li>
<li>¼ spoon Saffron strands</li>
<li>2 cups water</li>
<li>2 spoon Butter</li>
<li>Handful Coriander leaves chopped</li>
<li>Handful Mint leaves chopped</li>
<li>2 strand Bay leaves</li>
<li>½ Lemon juice</li>
<li>Salt as per taste</li>
</ul>
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<b><u>Method</u></b>:</div>
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<ul style="text-align: left;">
<li>Soak the saffron strands in 3 tbsps of luke warm milk and
keep it aside.</li>
</ul>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNbxWfGrw0Eyun8cHLQC4OOP2rRh8Er5zKSCncFZUbqRUw4bzDYOn87MFZNwdcvbPy3DwvCOpagDVByuJgIDz18dH4Tbqe-91yFxFb78FEbC6QjdYDJLltCGkTh4nBzd0xaFSsiizCb5M/s320/DSCN6042.jpg" height="208" width="320" /></div>
<ul style="text-align: left;">
<li>Soak the basmathi rice in water for around 30 minutes, drain
and set it aside.</li>
<li>Boil the rice in water mixed with 2 cardamoms, 2 cloves,
mint leaves and salt until half cooked. Drain water and keep rice aside. </li>
</ul>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiD9CDc1Shp5jEUmlLWwqWXjuUmU5TU1CTORfT7f4NKSI25bdt8ckljCXj1cOBaYlmfHgl5o3TA8EY0iHtd0b41ZV5uFHSl4lp8PceVbSX-ljMPX1FGMjzVD0iaiKLqqkAnwlj46B7E6uk/s320/DSCN6064.jpg" height="208" width="320" /></div>
<ul style="text-align: left;">
<li>Now take a thick bottomed vessel heat oil and fry the
remaining cardamom, cloves, cinnamon stick. Then fry sliced onions until golden
brown. Add ginger garlic paste and fry for a while.</li>
</ul>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbuhE2Gvl4mLTo4dtbwGLp0f1EWI-UlaqTi4JAaexPDIIeGzKDr3fKsB24GBu6MjE4gnE2QQyDKI4YHCZzMknOV1M1BJ0iLqeyBeDQf1IKhg36CebKMAM_I6A1lC0VmhCqzuHeNIpCMck/s320/DSCN6053.jpg" height="208" width="320" /></div>
<ul style="text-align: left;">
<li>Now add coriander power, turmeric powder, coriander leaves, bay
leaves and black pepper and salt one by one. Add a little water and let it cook
a minute.</li>
</ul>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJTr2RspE1Yse3zE3XhyrAB1VNyj68e_FoVkRc-AUtmvmxc7lQnGxf6l_9Itxm3NG1G5gs-aEunF1QCyMOib0rY8yfqkL3NJCRUnZFc-J584hDI36u2V25JvJ_onlJilwv6mKCov39i8U/s320/DSCN6059.jpg" height="208" width="320" /></div>
<ul style="text-align: left;">
<li>Now add chicken, butter and curd to it. Add 1 ½ cup water,
close the vessel with a lid and let it cook for 10 – 15 minutes.</li>
</ul>
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<img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkPn1mXErR5vwi39QWZH52ud4qRkB6BM5bsKKItBHawIVawWEk7i5xaomuYE3BrzRnY_7uxg61MDwH-LzoEeldxzoUPIckpAIqCfPCFcEcSuIGeOFdruQQuLszrjYkW7t4NkCepIdGHLc/s320/DSCN6062.jpg" height="208" width="320" /></div>
<ul style="text-align: left;">
<li>Spread half the quantity of rice, followed by 1/2 the
quantity of fried onion. Sprinkle chopped coriander leaves, lemon juice,and
pour about half cup of saffron milk over the rice. You can add 1/2 cup water
just to make sure the rice is completely cooked.</li>
<li>Over this layer, spread the remaining rice. Finally sprinkle
a tbsp of coriander leaves and pour remaining saffron milk over the rice.</li>
</ul>
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<ul style="text-align: left;">
<li>Turn off heat and do not remove lid for 10 minutes.</li>
<li>After 10 minutes, remove lid, combine gently and serve hot with
raita and curry of your choice.</li>
</ul>
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Swati Kamathhttp://www.blogger.com/profile/08297937493919974603noreply@blogger.com0