tag:blogger.com,1999:blog-33540925460659997592024-03-05T11:19:56.531-08:00bhojanamuvarshahttp://www.blogger.com/profile/10864433894682156958noreply@blogger.comBlogger9125tag:blogger.com,1999:blog-3354092546065999759.post-28019176967622055922009-03-09T13:38:00.000-07:002009-03-09T14:04:58.652-07:00Palak Paneer (spinach paneer)<span style="font-weight:bold;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivmOQYjmB1ihNwisSm0kB6VtKbIW2eZ-hlq3AclsGcTnEESQrNDRWxCcRFmw_rYESZoV5DBrpslJnesQ_-akwJWeWNrddmhyYFzdUy3jMp0fJznbDD_Hr_rwBl-GN7uoyL572_2BG6wEw/s1600-h/palak+panneer.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 222px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivmOQYjmB1ihNwisSm0kB6VtKbIW2eZ-hlq3AclsGcTnEESQrNDRWxCcRFmw_rYESZoV5DBrpslJnesQ_-akwJWeWNrddmhyYFzdUy3jMp0fJznbDD_Hr_rwBl-GN7uoyL572_2BG6wEw/s320/palak+panneer.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5311295516055881554" /></a><br />1/2 kg Spinach<br />2 Bay leaves <br />1 tsp Cumin seeds <br />1/2 tsp Black pepper powder <br />1 tsp Ginger-garlic paste <br />1/2 tsp Green chilli paste <br />100 gms Paneer cubes<br />2 Onions<br />4 tbsp Butter <br />1 tsp Garam Masala Powder<br />Salt to taste <br />oil as required<br /><br />Wash and boil spinach in pressure cooker for 10 min without whistle.let it cool for a while and grind it along with ginger garlic and green chillie paste. Keep it aside.<br /><br />Heat oil in a pan and fry panneer cubes till it becomes light brown. Keep it aside.<br /><br />Now heat butter in a pan and fry bay leaf,cumin seeds and chopped onions for 5 min on medium heat.<br /><br />Add salt, black pepper powder, garam masala. Stir for another 5 min on high flame.<br /><br />Add paneer and cooked spinach and close the lid.keep it on low flame for 10 min.<br /><br />Serve hot with chapathi or rice.</span>varshahttp://www.blogger.com/profile/10864433894682156958noreply@blogger.com13tag:blogger.com,1999:blog-3354092546065999759.post-46090148505040843102009-02-18T19:36:00.000-08:002009-02-18T19:49:21.808-08:00Broccoli Curry<span style="font-weight:bold;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyex8u-KYIPL7J7nriRCa4XFbLNqgdU2SDzfjKoaSlIGq8VfaRalb18XA4UBmRSK9xg8gZNxxTDjTMQjvgg3Rty5iwtUerCwcYCslfenZlJTp4u7nW3EEIuwviZNtRshJF8GDTUPQmxOs/s1600-h/broccooli+003.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 272px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyex8u-KYIPL7J7nriRCa4XFbLNqgdU2SDzfjKoaSlIGq8VfaRalb18XA4UBmRSK9xg8gZNxxTDjTMQjvgg3Rty5iwtUerCwcYCslfenZlJTp4u7nW3EEIuwviZNtRshJF8GDTUPQmxOs/s320/broccooli+003.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5304348268300826386" /></a><br /><br />1/2 kg broccoli<br />1 tsp mustard seeds/aavalu<br />1 tsp minapappu/black gram<br />1 tsp cumin seeds/jeera<br />5 curry leaves<br />2 green chillies<br />1 onion finely chopped<br />coriander leaves<br /> <br />dry roast:<br />2 tsp sangapappu/bengal gram<br />1 tsp dhaniyalu/coriander seeds<br />1 red chillie/endumirapakaya<br /><br /><br />Pressure cook broccoli without whistle for 10 min.Keep it aside.<br /><br />Heat oil in a pan . Add mustard seeds,once they splutter add black gram,cumin seeds.<br /><br />Now add curry leaves ,green chillies,and onions.Fry the it till the onions become golden brown.<br /><br />Now add broccoli and stir fry for 5 min on high flame and close the lid.Leave it for 10 min on low flame.<br /><br />Now add dry roast powder and stir fry for another 5 min o high flame.<br /> <br />Turn off the gas and garnish it with coriander leaves.</span>varshahttp://www.blogger.com/profile/10864433894682156958noreply@blogger.com1tag:blogger.com,1999:blog-3354092546065999759.post-70744178320170541352009-02-11T22:13:00.000-08:002009-02-12T17:57:39.818-08:00Coconut Rice<span style="font-weight:bold;"><span style="font-weight:bold;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-yVVIjosqB5IAOESr8dJynYSFi1fib0VFkSgvdsUK5lWWzunp1WdaW05amcdFECA1PSehK8vUMl6JvDXjRn8auWZp_n_9_UowccI3CE1PS4JZIEBijF9xVR8H_6B6aIDZtwVb538J0vI/s1600-h/coconut+rice+005.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-yVVIjosqB5IAOESr8dJynYSFi1fib0VFkSgvdsUK5lWWzunp1WdaW05amcdFECA1PSehK8vUMl6JvDXjRn8auWZp_n_9_UowccI3CE1PS4JZIEBijF9xVR8H_6B6aIDZtwVb538J0vI/s320/coconut+rice+005.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5301795615052625058" /></a><br /><br />This is a very simple and traditional recipe.<br /><br />2 cups rice<br />1 cup coconut milk<br />11/2 cup water<br />3 red chillies<br />1 inch finely chopped ginger<br />3 green chillies<br />salt as required<br />3 tsp sanagapappu/bengal gram<br />3 tsp ground nut<br />2 tsp minapappu/black gram<br />2 tsp mustard seeds<br />10 curry leaves<br />3 tsp oil<br /><br />Preparation:<br /> <br />Wash and drain rice .Keep it aside.<br /><br />Heat oil in a pan and splutter mustard seeds, black gram,bengal gram,groundnut,red chillies,green chillies,ginger,curry leaves. Keep it aside. Add this to rice.<br /><br />Now add water ,coconut milk ,salt to rice and mix it properly. <br /><br />Cook it in rice cooker. <br /><br />Garnish it with coriander leaves.<br /><br /></span></span></span>varshahttp://www.blogger.com/profile/10864433894682156958noreply@blogger.com1tag:blogger.com,1999:blog-3354092546065999759.post-10584362140529971652009-02-06T22:04:00.000-08:002009-02-09T18:00:43.253-08:00Chettinad Chicken<span style="font-weight:bold;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibLvZB7_GtiXHGEY3QwELkqOjl2QtY2njEsRdB48w7lQuBEPoOkebnbEyRxHXrmozGsJVg09Vqj1zgdJb2hJMTSBjLHkJPoencH40bFdCFe15ft_EsB5EkXox9hZXOW85g0wPrfN2Uk1U/s1600-h/chettinad+chicken+006.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 259px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibLvZB7_GtiXHGEY3QwELkqOjl2QtY2njEsRdB48w7lQuBEPoOkebnbEyRxHXrmozGsJVg09Vqj1zgdJb2hJMTSBjLHkJPoencH40bFdCFe15ft_EsB5EkXox9hZXOW85g0wPrfN2Uk1U/s320/chettinad+chicken+006.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5299933446964394146" /></a><br />This is the delicacy of tamilnadu. This is my sure winner whenever i invite guests.<br /><br />1kg chicken<br />2 onions finely chopped<br />1 tsp turmeric<br />5 curry leaves<br />2 green chillies finely chopped<br />3 tsp red chillie pwd<br />3 tsp salt<br />1 tomato<br />1 cup coconut milk<br />3 tsp ginger garlic paste <br />2 tsp poppy seeds (soak in warm water for 15 min)<br />coriander leaves to garnish<br />1 tbsp oil<br /><br />Dry roast: <br />1 tsp cumin seeds<br />1 cardamom<br />5 cloves<br />1 inch cinnamon<br />2 tsp fennel seeds<br />2 tsp coriander seeds<br />1/2 tsp pepper corn<br /><br /><br />Wash the chicken with warm water and 1tsp turmeric.keep it aside.<br /><br />Dry roast cumin seeds,cardomom ,cloves, cinnamon,fennel seeds,coriander seeds and pepper corn . Blend it to a smooth powder. Keep it aside.<br /><br />Take oil in a wide vessel and heat it on medium flame. Add onions and fry it till it becomes golden brown. Add curry leaves ,turmeric,green chillies,ginger garlic paste and fry it for 5min.<br /><br /> Add chicken and stir fry it on medium flame for 5 min and reduce it to low flame.close the lid and leave it for 10 min.Add tomat oand fry it for another 5 min on medium flame.Meanwhile drain water from poppy seeds and grind it to a paste.<br /><br />Now add poppyseeds paste,chillie pwd, salt and coconut milk , boil for 5 min on medium flame. Add dry roast powder while its boiling. Now transfer the whole content in to a pressure cooker and cook it for 1 whistle.Turn off the gas.<br /><br />Garnish it with coriander leaves.<br /><br /><br /></span>varshahttp://www.blogger.com/profile/10864433894682156958noreply@blogger.com3tag:blogger.com,1999:blog-3354092546065999759.post-42943967609414433432009-02-05T18:48:00.000-08:002009-02-06T12:13:38.367-08:00Peanut sweet (Chikki)<span style="font-weight:bold;"><span style="font-weight:bold;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkEX3dorMeol5ckBkqCMDPHSb3aKa7p4O0skobOYSwbSHfyj_TZD7y3Pocg8md-cduT2zHEBfibd7pUdz_68cXB9gPoiJQIox0dzWCj7vi8PthiMqzYCTBH8QWCBHChuGPEi8mOfQzK0A/s1600-h/groundnut+sweet+020.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 229px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkEX3dorMeol5ckBkqCMDPHSb3aKa7p4O0skobOYSwbSHfyj_TZD7y3Pocg8md-cduT2zHEBfibd7pUdz_68cXB9gPoiJQIox0dzWCj7vi8PthiMqzYCTBH8QWCBHChuGPEi8mOfQzK0A/s320/groundnut+sweet+020.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5299511135905030514" /></a><br />Peanut sweet famously known as chikki or pallipatti in india.One of the easily prepared sweets by grandmoms.One bite is enough to bring back those old memories.<br /><br />1 cup peanuts<br />1 cup grated jaggery<br />1 tsp ghee<br />1/2 cup water<br /><br />Dry roast the peanuts in a heavy bottom vessel till it becomes golden brown. Let it cool for a while and peel the brown layered skin . To peel , take handful of peanuts and gently rub in your hands . Now gently blow the loose skin.<br /><br />In a cooker, add grated jaggery and water and heat it on medium flame. When its boiling add ghee and stir it for a while. <br /><br />Boil till the syrup thickens.You will know the thickness when you take small drop of syrup on a plate and add a drop of water. If it come easily out of the plate without sticking then its done.<br /><br />Now add peanuts and stir for a minute .Take it in to a ghee or oil applied plate ,so that it doesn't stick to the plate.<br /><br />Let it cool for a while and make small round balls out of it.</span></span>varshahttp://www.blogger.com/profile/10864433894682156958noreply@blogger.com0tag:blogger.com,1999:blog-3354092546065999759.post-75287293940693868342009-02-04T12:28:00.000-08:002009-02-04T21:12:38.248-08:00Fish Gravy<span style="font-weight:bold;"><span style="font-weight:bold;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiugkqyfk25_uU0nWl-jD75gXaqcnI4YJ08xf4rT4tV2EvOru44LhsZTfwPNGaO9J7j03cTzaTchSeQMZOmYNSo5x4wYE1byzZ6BSpUEgn48YkN1VHQ8fuKRkBCPWggnGkOpoXvD2iYtGQ/s1600-h/funplex+003.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiugkqyfk25_uU0nWl-jD75gXaqcnI4YJ08xf4rT4tV2EvOru44LhsZTfwPNGaO9J7j03cTzaTchSeQMZOmYNSo5x4wYE1byzZ6BSpUEgn48YkN1VHQ8fuKRkBCPWggnGkOpoXvD2iYtGQ/s320/funplex+003.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5299045048011803138" /></a><br /><br />1kg fish(any kind)<br />3 medium onions<br />2 tbsp curd<br />2 tbsp red chillie pwd<br />2 tbsp salt<br />1 tbsp haldi <br />3 tbsp ginger garlic paste<br />2 tbsp cumin,fenugreek pwd(dry roast)(1:1)<br />5 curry leaves<br />coriander leaves (to garnish)<br />gooseberry sized tamarind(squeeze 3 glasses of water from it)<br /><br /><br />Take fish and cut in to big pieces and wash it with warm water<br /><br />Now apply curd and little bit of haldi and leave it for 5 min .Clean it again with warm water so that the smell goes off.<br /><br />Now take a pan and add 2tbsp oil and fry 5 pieces at a time on bothsides till it turns to light pink(dont wait till it becomes light brown).<br /><br />Heat oil in a vessel and fry onions till it becomes golden brown . Now add curry leaves.<br /><br />Now add 3glasses of tamarind water squeezed from it.when it boils add haldi , red chillie pwd , ginger garlic paste salt and close the lid and leave for 10 min on medium flame.<br /><br />Now gently drop each fish in it and close the lid. Boil for another 20 min on low flame.<br /><br />Now add cumin fenugreek powder and turn off the heat<br /><br />garnish it with coriander leaves.<br /><br /><br /><br /><br /> </span><span style="font-weight:bold;"><span style="font-weight:bold;"></span></span></span></span></span></span>varshahttp://www.blogger.com/profile/10864433894682156958noreply@blogger.com0tag:blogger.com,1999:blog-3354092546065999759.post-64923857695730790662009-01-28T14:23:00.000-08:002009-01-28T17:16:48.644-08:00Gutti vonkaya koora (Stuffed Brinjal curry)<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGFFQM1ZzA8Yo-y7u6lPdgJCK0-byAQNwcBD1ZY_xGCb7ZScoMQPRpo8C4TtREXvUj3AKk5lz-fECkkEJEsr6ZO8UoexYs6MDJpWmDR6hMWQQ7IauHhL-KIXequHRzbXLiX1QODo0g8q8/s1600-h/rec+015.JPG"><img style="text-align: justify;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 300px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGFFQM1ZzA8Yo-y7u6lPdgJCK0-byAQNwcBD1ZY_xGCb7ZScoMQPRpo8C4TtREXvUj3AKk5lz-fECkkEJEsr6ZO8UoexYs6MDJpWmDR6hMWQQ7IauHhL-KIXequHRzbXLiX1QODo0g8q8/s200/rec+015.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5296477225198521026" /></a><div style="text-align: justify;"><br /></div><div><div><div style="text-align: justify;"><span class="Apple-style-span" style="font-weight: bold; font-family:arial;">Way to a man's heart is through stomach.This is definetely true in the case of my husband with this curry.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style=" font-weight: bold;font-family:arial;"><br /></span></div></div></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;">Ingredients :</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style=" font-weight: bold;font-family:arial;">for stuffing</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;">1 tbsp peanuts</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;">1 tbsp poppy seeds</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;">1 tsp sesame seeds</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;">1/2 tsp cumin seeds</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;">2 tsp cinnamon pwdr</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;">1/2 tsp cloves pwd </span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;">6 Purple brinjals /eggplants </span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;">1 cup fresh grated coconut</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;">5 curry leaves </span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;">1/2 tsp turmeric pwd </span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;">2 tsp red chilli pwd</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;">1 small onion</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;">1 tomatoe</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;">2 tsp ginger garlic paste</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;">2 tsp salt</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;"><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;">for tempering</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;"> 2 tbsp oil</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;">5 curry leaves</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;">1 tbsp mustard seeds</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;"><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;">1. Dry roast peanuts,poppy seed,sesame seeds,cumin seeds,cinnamon,cloves and grind them. To this add grated coconut,curry leaves,turmeric pwd, red chillies pwd, onion,tomatoe,ginger garlic paste and salt.</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;"><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;">2.Wash eggplants and dry with paper towel. Now take eggplant and cut in the shape of "X" at the base (opposite side of the stem).</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style=" font-weight: bold;font-family:arial;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;">3.Heat oil in a pan for deep frying. Once it is heated drop eggplants slowly .Deep fry them exactly for 30 seconds.</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;"><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;">4.Let it cool for a while and take each eggplant and fill the stuffing carefully by opening the "X" shaped side. </span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style=" font-weight: bold;font-family:arial;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;">5.Now take oil in vessel and mustard seeds.Once they splutter add curry leaves . Now carefully place each eggplant in it. </span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style=" font-weight: bold;font-family:arial;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;">6.after 5 min add remaining stuffing mixture to the eggplant and cover it with lid till the oil leaves sides of the vessel.</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;"><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;">7.garnish with coriander leaves and serve hot with rice or roti.</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style=" font-weight: bold;font-family:arial;"><br /></span></div>varshahttp://www.blogger.com/profile/10864433894682156958noreply@blogger.com0tag:blogger.com,1999:blog-3354092546065999759.post-70285227137965906352009-01-27T12:42:00.001-08:002009-01-28T17:15:19.340-08:00Mysorepak<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuiINapNbksWQtFwrDtv-2MIsLds2uhHzlQEz4Uy0XSuUClGz_DPjAP7R21gx8KigXQUYGaLXd7WpvpBHxaQA0kRpOsse8sLMxLS_RUGaSxwCqylRpzB340nbtBFg7ERq9GHV6u2KWy8k/s1600-h/mysorepak.jpg"><img style="text-align: justify;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 300px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuiINapNbksWQtFwrDtv-2MIsLds2uhHzlQEz4Uy0XSuUClGz_DPjAP7R21gx8KigXQUYGaLXd7WpvpBHxaQA0kRpOsse8sLMxLS_RUGaSxwCqylRpzB340nbtBFg7ERq9GHV6u2KWy8k/s320/mysorepak.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5296076768157436114" /></a><span class="Apple-style-span" style="font-family:arial;"><div style="text-align: justify;"><span class="Apple-style-span" style="font-weight: bold; ">Ingredients:</span><br /></div></span><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;">1 cup gram flour</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;">11/2 cup sugar</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;">11/2 cup ghee</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;">1/2 cup water</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;"><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;">1.first take heavy bottom vessel and add gram flour. Dry roast it till the nice aroma comes by stirring constantly. Keep it aside. </span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;"><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;">2. Now take cooker or any other heavy bottom vessel and add water .heat it on medium flame.when it is boiling add sugar and cook till it becomes sticky. Mean while heat ghee in a low flame.(heat it through out the making of mysorepak...always add hot ghee while preparing mysore pak)Now add 2 spoons of ghee.</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;"><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;">3. Now add gram flour to sugar syrup through a filtered net so that no lumps will be formed.stir it continuosly making sure that there are no lumps formed.</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;"><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;">4.Now add some more ghee and Continue the stirring on high flame to lowflame.Do it till it becomes spongy and little bit light golden brown.</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;"><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;">5.Take a steel plate and apply ghee to it so that the mysorepak dont stick to it. Pour the entire mixture in to it .</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;"><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;">6.Take a knife and apply ghee to it so that cutting the mysorepak makes easier. Cut the mysore pak in desired shape while it is still hot.</span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;"><br /></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;">Tip: To give a proffesional look to your mysorepak,have chilled water ready to sprinkle on mysorepak after tranferring it in to the plate before cutting. so that holes will be formed.</span></span></div>varshahttp://www.blogger.com/profile/10864433894682156958noreply@blogger.com0tag:blogger.com,1999:blog-3354092546065999759.post-61727130152731913322009-01-25T22:11:00.000-08:002009-01-28T17:17:09.974-08:00Mamidikaya Pulihora (Mango Rice)<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJDfR7eeExYzD4larf3qz0VsWktpCT2zQxJMlvTOmjfYSeRLWNMwtHVdxFQypkg2VXfcIBuZUUTS5CFsZvL36ydj_QleLQLiArOrbpfPzX8sERlO07boZfa0gsh1RZicpVxf7mC5qne5E/s1600-h/rec+007.JPG"><img style="text-align: justify;display: block; margin-top: 0px; margin-right: auto; margin-bottom: 10px; margin-left: auto; cursor: pointer; width: 400px; height: 300px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJDfR7eeExYzD4larf3qz0VsWktpCT2zQxJMlvTOmjfYSeRLWNMwtHVdxFQypkg2VXfcIBuZUUTS5CFsZvL36ydj_QleLQLiArOrbpfPzX8sERlO07boZfa0gsh1RZicpVxf7mC5qne5E/s320/rec+007.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5296036150532260210" /></a><br /></div><span class="Apple-style-span" style="font-family:arial;"><div style="text-align: justify;"><span class="Apple-style-span" style="font-weight: bold; ">Ingredients:</span><br /></div></span><div style="text-align: justify;"><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;"><br /></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;">3 cups cooked white rice</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;">2 cups grated raw green mango </span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;"><br /></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;">For tempering:<br /></span></span></span></div><div><div style="text-align: justify;"><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;"><br /></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;">2 tbsp oil</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;">1 tsp mustard seeds</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;">1/2 tbsp channa dal</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;">1 tbsp split black gram dal</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;">2 dry red chillies</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;">6 green chillies(slit vertically)</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;">11/2 tsp grated ginger</span></span></span></div></div><div style="text-align: justify;"><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;">2 tbsps peanuts</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;">5 tbsps broken cashewnuts </span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;">pinch asafoetida<br /></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;">1/2 tsp turmeric pwd</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;">15 curry leaves</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;">salt to taste<br /></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;"><br /></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;">1. Heat oil in a vessel and add the mustard seeds. Once they pop, add the channa dal ,black gram dal,peanuts and cashews and fry them till golden brown. </span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;"><br /></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;">2. add the red chillis, green chillis, grated ginger, curry leaves, ginger, turmeric pwd and asafoetida. fry them for a minute.</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;"><br /></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;">3.Add the grated mango and fry it for a 5 mts on medium flame. </span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;"><br /></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;">4. Spread the cooked white rice on a wide vessel and add required salt .</span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;"><br /></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;">5. Now add the tempering and mix it carefully. </span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style=""><span class="Apple-style-span" style="font-family:arial;"><span class="Apple-style-span" style="font-weight: bold;"><br /></span></span></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" style="font-family:arial;">6.Garnish it with coriander leaves.</span></span></div>varshahttp://www.blogger.com/profile/10864433894682156958noreply@blogger.com5