tag:blogger.com,1999:blog-74776553425748751462024-03-05T12:14:01.704-05:00SheenaBabuAnyone can cook
Anonymoushttp://www.blogger.com/profile/09094587155085216944noreply@blogger.comBlogger95125tag:blogger.com,1999:blog-7477655342574875146.post-557807953621363322017-10-20T05:54:00.000-04:002017-10-20T06:12:59.699-04:00Beetroot pachadi<div dir="ltr">
</div>
<div style="text-align: center;">
<b>Beetroot pachadi</b></div>
Pachadi can be prepared with many type of vegetables.<br />
<h3>
<b style="text-align: center;"><i>Ingredients:</i></b></h3>
<div dir="ltr">
<br /></div>
<div dir="ltr">
</div>
<ul>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvfqehF9j1H5nyftHEE6D2nXHC-ryAY5jCflFPC1Yq7S_vw8tAq4FzwvaZFvvGWK-8138uHbYMSp-67PvtC1oFnYDya0sjiwr7Nq0j62fIE1-yIyohXAXZT2UrsfC2kKXA7EIGxdidAML7/s640/image.jpeg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="238" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvfqehF9j1H5nyftHEE6D2nXHC-ryAY5jCflFPC1Yq7S_vw8tAq4FzwvaZFvvGWK-8138uHbYMSp-67PvtC1oFnYDya0sjiwr7Nq0j62fIE1-yIyohXAXZT2UrsfC2kKXA7EIGxdidAML7/s640/image.jpeg" width="320" /></a>
<li>Grated beetroot -2medium size</li>
<li>Turmeric powder -1/4th tsp</li>
<li>Curd - 1cup</li>
<li>Water</li>
<li>Salt : as needed</li>
<li>Seasoning:</li>
<li>Mustard seeds -1 tsp</li>
<li>Curry leaves -2 sprig</li>
<li>Redchilles-2</li>
<li>Oil</li>
</ul>
<i><span style="font-family: "times" , "times new roman" , serif;"><b>For Grinding:</b></span></i><br />
<ul>
<li>Grated coconut -1 cup</li>
<li>Green chillies - 3-4nos</li>
<li>Ginger - 1/2 inch piece</li>
<li>Cumin seeds / jeerakam -1/4 tsp</li>
<li>Water</li>
</ul>
<br />
<div dir="ltr">
<i><span style="font-family: "times" , "times new roman" , serif;"><b>Method :</b></span></i><br />
<div style="text-align: left;">
Clean the beetroot, grate it and keep aside.</div>
<div style="text-align: left;">
In a pan cook add 1tsp of oil saute the grated beetroot with salt, turmeric powder</div>
<div style="text-align: left;">
Add 5 tbsp water with lid closed and cook saute in between.</div>
<div style="text-align: left;">
Meanwhile in a mixer, grind 1/4tsp cumin seeds, grated coconut, ginger and green chillies into a paste form by adding water.</div>
<div style="text-align: left;">
Once the beetroot is cooked (softened) well, </div>
<div style="text-align: left;">
Add the grinded paste to the pan and saute it well.</div>
<div style="text-align: left;">
Cook the ingredients for another 5 minutes in medium flame till water dries off.</div>
<div style="text-align: left;">
Beat the curd in a bowl using spoon & add the beaten curd to the pan and warm it (don't allow it to boil).</div>
<div style="text-align: left;">
Turn off the flame once it starts to boil .</div>
<div style="text-align: left;">
Splutter mustard seeds with oil, curryleaves,redchilles</div>
<div style="text-align: left;">
Pour it to pachadi........</div>
</div>
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Anonymoushttp://www.blogger.com/profile/09094587155085216944noreply@blogger.com0tag:blogger.com,1999:blog-7477655342574875146.post-18679609279476516932014-03-07T04:58:00.001-05:002014-03-07T07:06:29.749-05:00Basundi<div dir="ltr">
Basundi is my hubby favorite ...</div>
<h4>
Ingredients:</h4>
<div dir="ltr">
Milk - 1 litre(i used whole milk)<br />
Saffron - a pinch<br />
Cashews chopped - 1 tbsp<br />
Almonds chopped - 1 tbsp<br />
Cardamom pwd - ¼ tsp<br />
Lemon juice - 2-3ndrops<br />
Sugar - to taste(5tsp)<br />
Condensed milk - 5 tsp</div>
<h4>
Method:</h4>
<div dir="ltr">
</div>
<ul>
<li>Make sure the pan is thick bottomed, as we’re going to reduce the milk to half its content.</li>
<li>Continuously scrap the sides and bottom of the pan to ensure the milk doesn’t stick to the pan.</li>
<li>Stir the milk continuously.</li>
<li>Once the milk is reduced to half its consistency, add few shreds of saffron.</li>
<li>This impacts rich color & flavor to basundi.</li>
<li>Add Condensed milk and stir well</li>
<li>Slice cashew & almonds to fine pieces.</li>
<li>Add this nuts to the thick milk mixture.Stir well.</li>
<li>Further cook for 2 to 3 mins.add cardamom pwd. ( enhances rich flavor )</li>
<li>Keep cooking this on low flame.</li>
<li>To get the grainy texture of basundi, add 2 to 3 drops of fresh lime juice. ( be cautious too much drops of lime juice, curdles milk…we just need grainy texture )</li>
<li>Mix it well.Now you can see milk is attaining grainy consistency.</li>
<li>Add sugar and mix well .</li>
<li> Turn off the flame.</li>
</ul>
<br />
<div dir="ltr">
Now delicious Basundi is ready. ( It will be thicker when cools )</div>
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrptkmvPdwcVV_nKuysHKVlU41QrpYH3vYduw3CcIluiJ4pFPrGuTI7l8mPTcvm83w1XGfqovj3HnS9CA7UUZ-MTns4ESkiPC4J6AB3ziHgkJuYUn0V0bqgYcw4oVvzZKOODeOTZuHnlFs/s1600/photo-6.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjrptkmvPdwcVV_nKuysHKVlU41QrpYH3vYduw3CcIluiJ4pFPrGuTI7l8mPTcvm83w1XGfqovj3HnS9CA7UUZ-MTns4ESkiPC4J6AB3ziHgkJuYUn0V0bqgYcw4oVvzZKOODeOTZuHnlFs/s640/photo-6.jpg" /></a> </div>
Anonymoushttp://www.blogger.com/profile/09094587155085216944noreply@blogger.com1tag:blogger.com,1999:blog-7477655342574875146.post-81543177801937441032014-03-06T13:20:00.001-05:002014-03-07T14:14:06.048-05:00Chicken kola urandai /Minced Chicken balls<h2>
Chicken Kola urundai/Minced Chicken <span class="Apple-style-span" style="color: rgb(0, 255, 0); font-weight: normal; font-size: medium; ">,<a href="https://plus.google.com/app/basic/photos/106498948804289362981/album/5987975804896941953?cbp=14ze85lgf6p95&sview=21&cid=5&soc-app=115&soc-platform=1&spath=/app/basic/photos/106498948804289362981/album/posts&sparm=cbp%3D14ze85lgf6p95%26sview%3D21%26cid%3D5%26soc-app%3D115%26soc-platform%3D1%26pgpnum%3D1%26spath%3D/app/basic/106498948804289362981/photos%26sparm%3Dcbp%253D13xxc2rfi5w8r%2526sview%253D27%2526cid%253D5%2526soc-app%253D115%2526soc-platform%253D1%2526pgpnum%253D1" target="_blank">Photo</a></span></h2>
<h4>
Ingredients:</h4>
<div dir="ltr">
<br>
Grounded chicken - 1/2 kg <br>
Onion-1small<br>
Fennel seeds - 1 tsp<br>
Coriander seeds-1/2tsp<br>
Gingergarlic paste-1tsp<br>
Green chili - 4 or 5<br>
Kasa Kasa (poppy seeds) - 1/2 tsp<br>
Pepper powder<br>
Cashew - 5<br>
Salt - 1/2 tsp<br>
Egg - 1<br>
Breadcrumbs - 5 tsp<br>
Oil - for fry</div>
<h4>
Method:</h4>
<div dir="ltr">
<br></div>
<div dir="ltr">
Chicken Kola Urundai</div>
<ul>
<li>Heat the 1 tsp oil in kadai add fennel seedsadd onion saute well slighty brown add, ginger, garlicpaste.Green chili, kasa kasa, cashew saute for 5 minutes and grind it as powder with 2 tsp of grounded chicken</li>
<li>Boil the grounded chicken in water with 1/4 tsp of turmeric powder, little gingergarlic paste,pepper powder and salt</li>
<li>Beat the egg with little salt and pepper powderkeep it ready</li>
<li>Filter the water and smash the chicken in hand And mix the grinded powder with boiled chicken and make it as doughAnd make small balls</li>
<li> Dip the balls in egg And roll over the bread crumbs </li>
<li>Fry the balls in Oil </li>
</ul>
<br>
<div dir="ltr">
<br></div>
<div dir="ltr">
Enjoyyyy</div>
<div class="separator" style="clear: both; text-align: center;"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_wRasTbNSUTTDz3xab1PhHzhT8-wmd2RB6KJcZ98lvYUjOE1F2f2R5xE1FV07gtPkAj1x3wcicyC1eUb3FWp_02k776vwzapN5GWDpdmGiv8sf31ri7ESfPHJU8iDpnkRyK__lbPT3I96/s1600/971479_10200649926223856_904778372_n.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_wRasTbNSUTTDz3xab1PhHzhT8-wmd2RB6KJcZ98lvYUjOE1F2f2R5xE1FV07gtPkAj1x3wcicyC1eUb3FWp_02k776vwzapN5GWDpdmGiv8sf31ri7ESfPHJU8iDpnkRyK__lbPT3I96/s640/971479_10200649926223856_904778372_n.jpeg"> </a> </div>Anonymoushttp://www.blogger.com/profile/09094587155085216944noreply@blogger.com1tag:blogger.com,1999:blog-7477655342574875146.post-44557239459452624682014-02-22T03:52:00.000-05:002014-03-01T10:49:46.541-05:00Paneer Pizza pockets<h2>
</h2>
<div>
<h3>
Ingredients</h3>
</div>
<div>
Paneer-50gms<br />
Paneer grated -little</div>
<div>
Tomato Ketchup-2Tablespoons<br />
Tomato Puree-2Tablespoons</div>
<div>
Garlic Chopped-4Clove</div>
<div>
Chilly Flakes-1Teaspoon</div>
<div>
Mix ItalainHerbs-1/2Teaspoon</div>
<div>
Pepper Powder-1Teaspoon</div>
<div>
Salt to Taste</div>
<div>
<h4>
For batter:</h4>
</div>
<div>
Maida/All purpose flour-2cup</div>
<div>
Cooking Soda-1/4Teaspoon</div>
<div>
Butter Milk-1/2Cup</div>
<div>
<h4>
Coating</h4>
</div>
<div>
11/2tsp of maida(for slurry)</div>
<div>
Bread Crumb-1/2Cup</div>
<div>
Oil for frying</div>
<div>
<br /></div>
<div>
<h3>
Method:</h3>
</div>
<div>
<br />
<ul>
<li>Take a bowl add paneer cubes, grated paneer, salt, pepper powder, mix herbs, chilly flakes, chopped garlic, tomato puree, tomato ketchup, mix this well. </li>
<li>Take another bowl add all purpose flour, salt, cooking soda, butter milk, mix it like a soft dough, knead it for 3 minutes and cover it and let it rest for 15 minutes</li>
<li> Roll them a thin sheet and cut them into rectangular shape and fill with the mixture of paneer and fold them into pockets</li>
<li> Make a slurry (all purpose flour with water) and dip them into the slurry and coat them with bread crumb and deep fry the paneer pizza pockets.</li>
</ul>
</div>
<div>
<br /></div>
<div>
Pizza pockets<br />
<span id="goog_972158890"></span><span id="goog_972158891"></span><br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVjbJ4LHSPuIAALEIMeNsqOlEKeVCX2Ic8YPAO7UvKrH5RfYnHutrURmyaVT703bM8Cw1U3Ygd5Wd_Io1utvw5pyBHRwW_X91icZVUGW8AMIsPxdo4kAUhn24A0VKNqUidMLWP9qur5vWl/s1600/1043887_10200622030926491_925107754_n.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> <img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVjbJ4LHSPuIAALEIMeNsqOlEKeVCX2Ic8YPAO7UvKrH5RfYnHutrURmyaVT703bM8Cw1U3Ygd5Wd_Io1utvw5pyBHRwW_X91icZVUGW8AMIsPxdo4kAUhn24A0VKNqUidMLWP9qur5vWl/s640/1043887_10200622030926491_925107754_n.jpeg" /> </a> </div>
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Anonymoushttp://www.blogger.com/profile/09094587155085216944noreply@blogger.com2tag:blogger.com,1999:blog-7477655342574875146.post-88779016006541030262014-02-21T04:42:00.001-05:002014-02-28T10:38:23.657-05:00Malabar Erachi pathiri / stuffed Chicken Masala<span style="font-family: Verdana, sans-serif;"><br /></span>
<br />
<h2>
<span style="font-family: Verdana, sans-serif;">Malabar Erachi pathiri / stuffed chicken </span></h2>
<h3>
<span style="font-family: Verdana, sans-serif;">
For Dough(Pathiri):</span></h3>
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Ozqj4bt_3rCGOASqTutuE2jEzX_6Gq8q0ZxOU4m47UOuEjg2ojb2in-RlEOYvYj24hvYYVoPeCquOgp0eKdutRuALxXXFNiiEqny2RldsHq2ZAVFtFFyr0t-7hXaUcSi2yqxPvOfaoNC/s1600/5e0c6bee-7a76-4e67-a9bd-3a5cff257a0b" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2Ozqj4bt_3rCGOASqTutuE2jEzX_6Gq8q0ZxOU4m47UOuEjg2ojb2in-RlEOYvYj24hvYYVoPeCquOgp0eKdutRuALxXXFNiiEqny2RldsHq2ZAVFtFFyr0t-7hXaUcSi2yqxPvOfaoNC/s1600/5e0c6bee-7a76-4e67-a9bd-3a5cff257a0b" height="295" width="400" /></a><span style="font-family: Verdana, sans-serif;">Wheat flour - 1cup</span><br />
<span style="font-family: Verdana, sans-serif;">All purpose flour /maida- 1cup</span><br />
<span style="font-family: Verdana, sans-serif;">Salt</span><br />
<span style="font-family: Verdana, sans-serif;">Water</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<br />
<h3>
<span style="font-family: Verdana, sans-serif;">
For Chicken Filling:</span></h3>
<span style="font-family: Verdana, sans-serif;">Boneless Chicken - 1/2 kilo</span><br />
<span style="font-family: Verdana, sans-serif;">Turmeric Powder - 1/4tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Chopped Onion - 1big</span><br />
<span style="font-family: Verdana, sans-serif;">Chilli powder - 1/2tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Tomato sauce -1/2 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Ginger Garlic paste- 1tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Garam masala Powder -1/2 tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Coriander leaves - little</span><br />
<span style="font-family: Verdana, sans-serif;">Mint leaves - little</span><br />
<span style="font-family: Verdana, sans-serif;">Green chilles -1 -2tsp</span><br />
<h3>
<span style="font-family: Verdana, sans-serif;">
Method:</span></h3>
<br />
<ul>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Cook the chicken with salt,turmeric ,chilli powder,</span><span style="font-family: Verdana, sans-serif;">Garam masala , </span><span style="font-family: Verdana, sans-serif;">Ginger </span><span style="font-family: Verdana, sans-serif;">Garlic</span><span style="font-family: Verdana, sans-serif;"> paste and little water.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Allow to cool . Mince the chicken and set it aside.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">In a pan heat oil and add chopped onion saute till slightly brown add ginger,garlic paste,green chillies</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Add the minced cooked chicken and saute for a while.add tomoto sauce</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Add chopped mint leaves and coriander leaves.</span></li>
<li><span style="font-family: Verdana, sans-serif;">Adjust the salt.</span><span style="font-family: Verdana, sans-serif;">Filling is ready.Keep it aside.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">In a bowl mix together wheat flour,all purpose flour and salt.Add enough water and make a smooth dough.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Divide into equal sized small balls .</span></li>
<li><span style="font-family: Verdana, sans-serif;">Roll it </span><span style="font-family: Verdana, sans-serif;">like poori </span><span style="font-family: Verdana, sans-serif;">and add the filling in the centre.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Cover it with another poori/ pathiri.</span></li>
<li><span class="Apple-style-span" style="font-family: Verdana, sans-serif;">Slowly press the edges using fingers to seal/or u can use fork to seal the edges all the masala in.</span></li>
</ul>
<br />
<span style="font-family: Verdana, sans-serif;">Repeat the same process .</span><br />
<span style="font-family: Verdana, sans-serif;">Heat oil in a pan .</span><br />
<span style="font-family: Verdana, sans-serif;">Deep fry the pathiris.</span><br />
<span style="font-family: Verdana, sans-serif;">Serve hot....enjoy</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<br />
<a name='more'></a><br />Anonymoushttp://www.blogger.com/profile/09094587155085216944noreply@blogger.com1tag:blogger.com,1999:blog-7477655342574875146.post-85733423529855230492011-05-31T15:39:00.000-04:002014-02-28T10:41:59.234-05:00Plaintain Peel Thoran/ Plaintain Thol Poriyal<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
This is a simple and healthy Side dish</div>
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuURyG_ojdoJ9ouNMxn31zZG6tV-zG-wMc-brRoTI-Alt8C8bmkbQ0DwgGrQlHMWdvM32hmOajbJVBRpHiqOrpRNUAY4rhXTWaiwmAxKikNIIotKAsywFUY20mZKeiZm7QI3zkGsUtLAm2/s1600/photo+%252848%2529.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuURyG_ojdoJ9ouNMxn31zZG6tV-zG-wMc-brRoTI-Alt8C8bmkbQ0DwgGrQlHMWdvM32hmOajbJVBRpHiqOrpRNUAY4rhXTWaiwmAxKikNIIotKAsywFUY20mZKeiZm7QI3zkGsUtLAm2/s320/photo+%252848%2529.JPG" height="239" t8="true" width="320" /></a></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<strong>Ingredients:</strong></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
Plantain peels/Plaintain thol - as many as required<br />
Turmeric powder - 1/2 tsp<br />
Salt<br />
Freshly scraped coconut - 1/4 cup<br />
Oil - 1 tsp<br />
Onion-1<br />
Chilli powder-1/4tsp<br />
whole Moong Dhall cooked -1 cup <br />
Mustard seeds - 1/2 tsp<br />
Split urad dal - 1/2 tsp</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br />
<strong>Method:</strong><br />
<br />
<ul>
<li>Wash the plantain peels well.</li>
<li>Discard the top and the tail end of the peels</li>
<li>Chop the peels into tiny pieces.</li>
<li>Cook plaintain peels /thol with tumeric powder in the pressure cooker for 2 whistles or until well cooked.</li>
<li>Heat oil in a kadai. add mustard seeds and urad dal.add Onion salute it well. add chilli powder , add the cooked peels and salt. Stir well.</li>
<li>Add the scraped coconut.</li>
<li>Mix well and remove from heat.</li>
</ul>
</div>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAYAuUGhuXJM0KMuMRD-Yz6jEAl9U55Le5eP_kmQyEyy9Iz4PEHEcJB2eDYCDVQ5SLVZH0BB_nGjKz5tib6V1aa1cBvm524lvsQMlfp9LoblAFXRCAW_n8H95238lSs1DudUA9ysRYgWyb/s1600/photo+%252849%2529.JPG" imageanchor="1" style="clear: right; cssfloat: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhAYAuUGhuXJM0KMuMRD-Yz6jEAl9U55Le5eP_kmQyEyy9Iz4PEHEcJB2eDYCDVQ5SLVZH0BB_nGjKz5tib6V1aa1cBvm524lvsQMlfp9LoblAFXRCAW_n8H95238lSs1DudUA9ysRYgWyb/s1600/photo+%252849%2529.JPG" t8="true" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cooked Moong Dhal</td></tr>
</tbody></table>
<table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRFIP2jTZrcgW444MZqBw17-SoYUenesPmwTfgDsvNNsPBgzbU07fQpt9T-DiBJ5KInULyaFsSK52bYNKrOwlTmVq6e4xF7ZplZxYmqayTZ52oy1tW_0JqIhhQwROb0XIJNXyDrscSzeEz/s1600/photo+%252850%2529.JPG" imageanchor="1" style="clear: right; cssfloat: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRFIP2jTZrcgW444MZqBw17-SoYUenesPmwTfgDsvNNsPBgzbU07fQpt9T-DiBJ5KInULyaFsSK52bYNKrOwlTmVq6e4xF7ZplZxYmqayTZ52oy1tW_0JqIhhQwROb0XIJNXyDrscSzeEz/s1600/photo+%252850%2529.JPG" t8="true" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Cooked Thol</td></tr>
</tbody></table>
Anonymoushttp://www.blogger.com/profile/09094587155085216944noreply@blogger.com13tag:blogger.com,1999:blog-7477655342574875146.post-14629220332916580522011-04-12T10:21:00.001-04:002014-03-01T09:55:38.534-05:00Puran Poli/obbattu<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<br />
<h3>
<span style="font-family: Georgia, "Times New Roman", serif;">Poli</span></h3>
Puran poli /Obbattu is a traditional recipe made with channa dal poornam.<br />
<br />
<br />
<h4>
<span style="font-family: Georgia, "Times New Roman", serif;">Ingredients:</span></h4>
<h4>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-weight: normal;">All Purpose flour – 1 cups</span></h4>
<h4>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-weight: normal;">Sooji/rava-2tsp</span></h4>
<h4>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-weight: normal;">Turmeric Powder – pinch</span></h4>
<h4>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-weight: normal;">Salt- 1/8 tsp</span></h4>
<div>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-weight: normal;">Sugar-little</span></div>
<h4>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-weight: normal;">Water – to make dough</span></h4>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span>
<br />
<h4>
<span style="font-family: Georgia, "Times New Roman", serif;">
For Puran /Filling:</span></h4>
<h4>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-weight: normal;">Channa Dal – 1 cup</span></h4>
<h4>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif; font-weight: normal;">Jaggery – 3/4cup (powdered)</span></h4>
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">
Coconut</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">-1/4 CUP</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">
Cardamom powder – 1/2 tsp<br />
Oil /GHEE– 2 tsp<br />
</span><br />
<h4>
<span style="font-family: Georgia, "Times New Roman", serif;">Method:</span></h4>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><br />
<ul><span style="font-family: Georgia, "Times New Roman", serif;">
<li>Make the dough by mixing flour,salt,Sugar and turmeric first. </li>
<li>Slowly add water to make a soft dough. Drizzle oil over the dough and cover it for an hour.</li>
<li>Cook the dal in a pressure cooker or in stock pot filled with water. </li>
<li>If using a pressure cooker, takes about 4 to 5 whistles. </li>
<li>If you are using a stock pot, bring water (about 2.5 cups)to a boil, add the dal and close it with a lid and let it simmer for about 45 minutes or until it is Soft to the touch,but does not turn mushy</li>
<li>Drain the water completely and let it cool.</li>
<li>Grind the jaggery ,coconut and dal to a fine paste. (do not add any water). </li>
<li>Saute in a pan to remove the moisture. Mix the filling with cardamom powder.</li>
<li>Divide the filling to make about 14 to 15 balls.</li>
<li>Do the same with your dough as well.</li>
<li>Roll the dough to the size of your palm, and place the filling inside the dough and cover on all sides.</li>
<li>Flatten and roll it,</li>
<li>Place an iron skillet /tava on the stove and once hot, cook the poli on both Sides, drizzle some ghee and serve.</li>
</span></ul>
<span style="font-family: Georgia, "Times New Roman", serif;">
</span><br />
<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/AVvXsEiMDE8H9z1puRIZNovrabbZGwSTdpt4XS2YF-pY6gavrI-hTKZ8bMlKSokORyZ5JwFlNSkI3hhH0XkVL7nbr1ifM8RfIVJqC6SDP5UAu6SuQ6DbHHHHSgMKG-BlcXnkimAhqtTcUmaPaLk1/s1600/whole+poli.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMDE8H9z1puRIZNovrabbZGwSTdpt4XS2YF-pY6gavrI-hTKZ8bMlKSokORyZ5JwFlNSkI3hhH0XkVL7nbr1ifM8RfIVJqC6SDP5UAu6SuQ6DbHHHHSgMKG-BlcXnkimAhqtTcUmaPaLk1/s320/whole+poli.jpg" height="320" r6="true" width="280" /></a></div>
Anonymoushttp://www.blogger.com/profile/09094587155085216944noreply@blogger.com19tag:blogger.com,1999:blog-7477655342574875146.post-29632817427616070852011-04-07T11:16:00.000-04:002014-02-27T12:58:20.737-05:00Squid roast kerala style<strong>Ingredients:</strong><br />
<br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOHjq3fNLl-LPtlrjR1RxDKdUpyQLfzCDmzaIBd6Hz3W8KNfMBkIhUCS9tKFNbxAAWG8LJeYGuERqpVoVgCLy1HJB1ntT3o6N0lpusYtM8NqFWs8zFES1XQ_rU0eN_NiDbNTu3-RWy1YOD/s1600/photo+%252830%2529.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjOHjq3fNLl-LPtlrjR1RxDKdUpyQLfzCDmzaIBd6Hz3W8KNfMBkIhUCS9tKFNbxAAWG8LJeYGuERqpVoVgCLy1HJB1ntT3o6N0lpusYtM8NqFWs8zFES1XQ_rU0eN_NiDbNTu3-RWy1YOD/s1600/photo+%252830%2529.JPG" r6="true" /></a></div>
Squid(Kanava) - 1 lb(cut into very small pieces)<br />
Shallots/Red Onion - 1 no(sliced)<br />
Green chillies - 2 nos(sliced)<br />
Chilly powder - 1 tsp<br />
Coriander powder - 1 tsp<br />
Turmeric powder - 1/2 tsp<br />
Red dried chillies - 2 nos<br />
Mustard seeds - 1tsp<br />
Curry leaves - 1/2 sprig<br />
Grated coconut - 1 cup<br />
Oil - 3 tbsp<br />
<br />
<strong>Method:</strong><br />
<br />
Heat up a pan,add mustrad seeds, onion and green chillies.<br />
Add squid add salt to taste and let it cook for 5mins.<br />
In a Mixie/blender,grind together coconut, chilly powder, coriander powder, turmeric grind coarse.<br />
Do not make a paste of it. and curry leaves.<br />
Add this mixture to the cooked kanava.and cook for 10 minutesAnonymoushttp://www.blogger.com/profile/09094587155085216944noreply@blogger.com16tag:blogger.com,1999:blog-7477655342574875146.post-11859106445901942452011-04-04T11:37:00.000-04:002014-02-28T10:47:48.589-05:00Kovakkai- stir fry<h4>
Ingredients:</h4>
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpX7uZx1NwGiQ06nAKT7oyUZwqUqv6AIVDgqRzJhpz7yqwO2020CmVgXESyTf1NIWwGdHdGSyO1fM9xTti-owEIRidsDj0tcS7jw2mEf-wDQdomaN9pPK2KyLUqR5txqrR8wgdksdJX4uX/s1600/photo+%252836%2529.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpX7uZx1NwGiQ06nAKT7oyUZwqUqv6AIVDgqRzJhpz7yqwO2020CmVgXESyTf1NIWwGdHdGSyO1fM9xTti-owEIRidsDj0tcS7jw2mEf-wDQdomaN9pPK2KyLUqR5txqrR8wgdksdJX4uX/s320/photo+%252836%2529.JPG" height="239" r6="true" width="320" /></a></div>
Kovakkai- 3 cups (cut lengthwise )<br />
Onions- 1 large chopped finely<br />
Green chilli-1 chopped finely<br />
Coriander powder- 2 tsp<br />
ginger garlic paste<br />
Chilli powder – 1 tsp or acc to taste<br />
Turmeric powder- ¼ tsp<br />
Salt to taste<br />
Oil- 4 to 5 tsp<br />
For seasoning<br />
Mustard seeds- ¼ tsp<br />
Curry leaves - few<br />
<h4>
Method:</h4>
<ul>
<li>Heat oil in a pan add the seasoning items. </li>
<li>Add the chopped onion and green chilli and fry till the onions become transparent. </li>
<li>Then add the ginger garlic paste and fry till the raw smell disappears. </li>
<li>Now add the kovakkai pieces and fry for some time. </li>
<li>Add the turmeric, coriander &chilli powders. </li>
<li>Add little water , simmer the flame and close it with a lid. </li>
<li>Cook till the Kovaikai becomes tender and oil seperates. </li>
<li>Garnish with coriander leaves and serve hot with rice.</li>
</ul>
Anonymoushttp://www.blogger.com/profile/09094587155085216944noreply@blogger.com12tag:blogger.com,1999:blog-7477655342574875146.post-44689906076069849592011-04-01T10:10:00.000-04:002014-02-28T10:48:45.126-05:00Ravai Paniyaram/Sooji Appam<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="mso-no-proof: yes;"><strong>Ingredients:</strong></span></div>
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3S4pNqkqUwhjdvObpEOMjb9p5TeVfSy4_hrbkvPY5Dy_baRWXRotUsSs42E29ruSzIRIUD_HxYmry0in0kWi_c_dSXDwUMpwRaYVeLt0LIVak-NFi43qLWwWRBCswDooh3tIgzqeqnuQn/s1600/photo+%252835%2529.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3S4pNqkqUwhjdvObpEOMjb9p5TeVfSy4_hrbkvPY5Dy_baRWXRotUsSs42E29ruSzIRIUD_HxYmry0in0kWi_c_dSXDwUMpwRaYVeLt0LIVak-NFi43qLWwWRBCswDooh3tIgzqeqnuQn/s1600/photo+%252835%2529.JPG" r6="true" /></a></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="mso-no-proof: yes;">Ravai (sooji, rava) – 1 cup<br />
All purpose flour – ¾ cup<br />
Jaggery – 1 cup or to taste<br />
Cardamom powder - a pinch<br />
Rice flour-2 tsp<br />
Fresh coconut pieces – ¼ cup<br />
Oil /Ghee– for deep frying<br />
Banana-1</span></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<br /></div>
<div class="MsoNormal" style="margin: 0in 0in 10pt;">
<span style="mso-no-proof: yes;"><strong>Method:</strong></span></div>
<div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0in 0in 10pt;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbqCZPmLK8vgj3HGtNmPOBUcn6el32Bt9YZ-8ulGxCLRfkfBTMPjiwoi9wHGeyIUOoizemQexUftNCSnbgg7qPHfVT_zE1wLV0NCd3Pynns3rwBOv50mNLtbHb-ce4AjnpWqyD7Ci3DmIr/s1600/prep.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbqCZPmLK8vgj3HGtNmPOBUcn6el32Bt9YZ-8ulGxCLRfkfBTMPjiwoi9wHGeyIUOoizemQexUftNCSnbgg7qPHfVT_zE1wLV0NCd3Pynns3rwBOv50mNLtbHb-ce4AjnpWqyD7Ci3DmIr/s320/prep.jpg" height="255" r6="true" width="320" /></a><span style="mso-no-proof: yes;"></span><br />
<ul>
<li><span style="mso-no-proof: yes;">Make a thick syrup with 1 a cup of grated jaggery and hot water as 11/2cup of jaggery syrup, (if dont have jaggery u can go very well with sugar)..</span></li>
<li><span style="mso-no-proof: yes;">Fry the Coconut pieces in two spoon of ghee till Golden color</span></li>
<li><span style="mso-no-proof: yes;">Smash the banana as puree.. make a batter with All purpose flour, rice flour, roasted rava, pureed banana, cardamom powder, salt and thick jaggery syrup as like idly batter.</span></li>
<li><span style="mso-no-proof: yes;">Soak the batter Overnight /atleast for 5 hours </span></li>
<li><span style="mso-no-proof: yes;">If necessary add very little amount of water and baking soda,and add coconut pieces to it </span></li>
<li><span style="mso-no-proof: yes;">Heat a deep pan with oil/Ghee</span></li>
<li><span style="mso-no-proof: yes;">Heat the kuzhi paniyaram pan in medium heat, pour few drops of oil n pour a tablespoon of the batter, put the flame in simmer n cook slowly, </span></li>
<li><span style="mso-no-proof: yes;">Turn on both sides until they get well cooked... till they turn into golden brown colour. </span></li>
<li><span style="mso-no-proof: yes;">Dont cook in high flame.</span></li>
</ul>
<span style="mso-no-proof: yes;">
Remove from heat and serve warm.store it for 2 days </span></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
Anonymoushttp://www.blogger.com/profile/09094587155085216944noreply@blogger.com15tag:blogger.com,1999:blog-7477655342574875146.post-87483958695256284532011-03-31T09:44:00.005-04:002014-02-28T10:49:45.209-05:00Hotel Style Vatha Kulambhu<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_XOpjXmj10dtDHas9T4PwOCcZ4iu7Ysrz8x3lYTtJNFt0_Y5rOSskAP0x_FQDS-sU1CNPipO_yHSv0E-ms4Iwr4b8g5SmHlEc_5cT7EyiFyf1-V2woszlq7M7d6VcjLN9F8pZY7om0epa/s1600/photo+%252825%2529.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a></div>
<ul>
<li><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_XOpjXmj10dtDHas9T4PwOCcZ4iu7Ysrz8x3lYTtJNFt0_Y5rOSskAP0x_FQDS-sU1CNPipO_yHSv0E-ms4Iwr4b8g5SmHlEc_5cT7EyiFyf1-V2woszlq7M7d6VcjLN9F8pZY7om0epa/s1600/photo+%252825%2529.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="-webkit-text-decorations-in-effect: none; color: black;"></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_XOpjXmj10dtDHas9T4PwOCcZ4iu7Ysrz8x3lYTtJNFt0_Y5rOSskAP0x_FQDS-sU1CNPipO_yHSv0E-ms4Iwr4b8g5SmHlEc_5cT7EyiFyf1-V2woszlq7M7d6VcjLN9F8pZY7om0epa/s1600/photo+%252825%2529.JPG" imageanchor="1" style="clear: right; display: inline !important; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_XOpjXmj10dtDHas9T4PwOCcZ4iu7Ysrz8x3lYTtJNFt0_Y5rOSskAP0x_FQDS-sU1CNPipO_yHSv0E-ms4Iwr4b8g5SmHlEc_5cT7EyiFyf1-V2woszlq7M7d6VcjLN9F8pZY7om0epa/s320/photo+%252825%2529.JPG" height="239" r6="true" width="320" /></span></a></li>
</ul>
<br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<strong><span style="font-family: Georgia, 'Times New Roman', serif;">Ingredients:</span></strong><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Dry Manathakkali Vathal/Sundaikkai Vathal - 1 handful</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Onion-1 medium size</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Tomoto -1 medium size</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Tamarind lemon sized ball</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Turmeric powder 1/2 spoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Chili powder 1 spoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Jaggery-little</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Sesame oil 1/2 cup</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<strong><span style="font-family: Georgia, 'Times New Roman', serif;">For Seasoning:</span></strong><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Mustard seeds 2 Spoons</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Curry leaves -1 </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Asafoetida -2 spoons</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Chana dal -1 cup</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Red chilies -6 numbers</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Fenugreek -1/4 spoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Sesame oil few spoons</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span>
<br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCQYGgFBVTCTuS5Ju2YAF7RVnv_GRDBH6vDqBqmLQPyzdKLckAi0uuWPW3XHkJ6LnlUVprFW600IKsr-IL84g5estN6Ni0Y88oFw9enFS32PKTQQ5f5WtIr0XZcpOgtvl1HsE0vUQCei_T/s1600/photo+%252826%2529.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCQYGgFBVTCTuS5Ju2YAF7RVnv_GRDBH6vDqBqmLQPyzdKLckAi0uuWPW3XHkJ6LnlUVprFW600IKsr-IL84g5estN6Ni0Y88oFw9enFS32PKTQQ5f5WtIr0XZcpOgtvl1HsE0vUQCei_T/s320/photo+%252826%2529.JPG" height="239" r6="true" width="320" /></a></div>
<strong><span style="font-family: Georgia, 'Times New Roman', serif;">For Vatha Kuzhambu masala:</span></strong><br />
<strong><br />
</strong><span style="font-family: Georgia, 'Times New Roman', serif;">Coconut-5-10 tsp</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Urad dal -2tsp</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Coriander seeds 5-8 spoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">kaskas-1tsp</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Fenugreek seeds 1/2 spoon</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Dry red chilies 6</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Sesmae oil- few spoons.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Onion-Salute well(optional)</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Fry it all ingredients...Separtly and Grind it to thick batter like consistency and set aside!</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span><br />
<strong><span style="font-family: Georgia, 'Times New Roman', serif;">Method:</span></strong><br />
<ul>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">In a heavy bottomed pan,add few spoons of oil. </span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Fry the dry vathal(either one 'manathakkali/ sundaikkai).</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Fry them till they turn to dark brown to black, Set aside.</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">In a the same pan, heat remaining oil. add mustard seeds,channadhall,red chillesAsafoetida and curry leaves then add Onions salute well..till golden brown</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Now Add tomoto and chillipowder .....Now add thick tamarind salt, turmeric powder, jaggery.</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Cover and cook over medium heat for about 12-15 minutes.</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">When the tamarind's raw odour leaves the pan and it starts to consolidate, at this point add 'vatha kuzhambu masala' and 'fried vathal'!</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Bring this to boil.</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Again switch to medium heat and cook without lid.</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Maybe till the raw odour of wet-ground paste is gone.</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> The gravy should really thicken now. </span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Wait till oil shows up on sides and top. Then remove from heat.</span></li>
</ul>
<br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Serve warm with plain steamed rice.and appalam </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">A spoon full of ghee to go with it.....</span><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Heaven! </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Enjoy!</span><br />
<br />
<span class="Apple-style-span" style="color: #333333; font-family: Georgia; font-size: 14px; line-height: 21px;">Sending This to </span><span class="Apple-style-span" style="color: #333333; font-family: Georgia; font-size: 14px; line-height: 21px;"> </span><span class="Apple-style-span" style="color: #333333; font-family: Georgia; font-size: 14px; line-height: 21px;"><a href="http://rumanarawat.blogspot.com/" style="color: #cc3300; text-decoration: none;">Spice Ur Senses</a></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJYef-AWvzN6bPCpjRsDJo5xwSIrUcrZJLO8WrPwL3GWaYZ4ib-MDVLfQsqW21nRAtFxtcqzH3xbk-fU7B_TaIXUJQWzMXiIOk8MpNq89yGCfYms8ycg3KO6bFJ1Li-wAHJr1oxnoJz9uj/s1600/Treat+to+eyes+series+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJYef-AWvzN6bPCpjRsDJo5xwSIrUcrZJLO8WrPwL3GWaYZ4ib-MDVLfQsqW21nRAtFxtcqzH3xbk-fU7B_TaIXUJQWzMXiIOk8MpNq89yGCfYms8ycg3KO6bFJ1Li-wAHJr1oxnoJz9uj/s1600/Treat+to+eyes+series+1.jpg" /></a></div>
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<br /></div>
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Sending this to :<a href="http://cooking-goodfood.blogspot.com/2011/02/only-event-for-march-and-giveaways.html">cooking-goodfood.blogspot.com</a></div>
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Anonymoushttp://www.blogger.com/profile/09094587155085216944noreply@blogger.com16tag:blogger.com,1999:blog-7477655342574875146.post-69500153814509669562011-03-30T10:31:00.002-04:002014-02-27T13:15:48.363-05:00Seven Cups Cake/7 cup cake<span style="font-family: Georgia, 'Times New Roman', serif;">Seven Cups Cake is a delicious sweet that can be made with available ingredients in any home. As the name indicates we are going to take 7 equal quantities of the below ingredients ..This is Recipe of my Friend <strong>Savitha 's MIL Recipe ...</strong>. Very easy to make in less time and a very good dish for Diwali and other festivals.<br />
Thanks for sharing the recipes Savi</span><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFevZZyaQosxbNqW7OScaGICXRQVPHR2g9-HZxTwHNfwUhf0h0C7VkZ2KgKz1UzWfQIO1WrvCcgO7mD7D9WvHoEQ5REaIwBtbc5hJStfgUbWqXXksS29zRZ2S5D_gBR9DaxvlP9ErKmLYJ/s1600/IMG_0312.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFevZZyaQosxbNqW7OScaGICXRQVPHR2g9-HZxTwHNfwUhf0h0C7VkZ2KgKz1UzWfQIO1WrvCcgO7mD7D9WvHoEQ5REaIwBtbc5hJStfgUbWqXXksS29zRZ2S5D_gBR9DaxvlP9ErKmLYJ/s320/IMG_0312.JPG" height="239" r6="true" width="320" /></span></a></div>
<strong><span style="font-family: Georgia, 'Times New Roman', serif;"><br /></span></strong>
<strong><span style="font-family: Georgia, 'Times New Roman', serif;">Ingredients:</span></strong><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Gram Flour/Kadalai Mavu 1 Cup<br />
Clarified butter/Ghee 1 Cup<br />
Grated Coconut 1 Cup<br />
Milk 1 Cup<br />
Sugar 3 Cups</span><br />
<br />
<span style="font-family: Georgia, 'Times New Roman', serif;"><strong>Method:</strong></span><br />
<br />
<ul>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Take a plate and grease the plate with ghee and keep it aside</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Mix all the above ingredients in a pan</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Heat the pan and stir the ingredients continuously by keeping the flame low</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">When the cake starts to leave the sides of the pan without sticking, then that is the right stage to remove the cake from the flame.</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Pour the cake mixture into the greasy plate...slightly cool </span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Now using a knife make any shape pieces of cake</span></li>
</ul>
<span style="font-family: Georgia, 'Times New Roman', serif;">
The mouth-watering seven cups cake is ready to serve</span><br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div style="color: #333333; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 14px; line-height: 21px;">
<strong>Sending this Recipe to </strong><a href="http://tasteofpearlcity.blogspot.com/" style="color: #cc3300; text-decoration: none;"><u><strong>Anyonecancook</strong></u></a><u><strong> </strong></u></div>
<div style="color: #333333; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 14px; line-height: 21px;">
<strong>For Beginners,</strong></div>
<div style="color: #333333; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 14px; line-height: 21px;">
<strong>With minimum amount of time</strong></div>
<div style="color: #333333; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 14px; line-height: 21px;">
<span class="Apple-style-span" style="color: #222222; font-size: 13px; line-height: 18px;"><strong>With less ingredients</strong></span></div>
<div>
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP1TmDTzAUK8VnibAfyw8g0o4uRJFOnDWohEdCj4eLjh8dzQ9G2NRWw8BIfeZoiFCmSCo7SLV9OVKpNnIEN6fCBSSfw2GCNAM9Q4ea3horCSczoN4hLgH0w0vJVqDCEmERoX4e4JWWMCJX/s1600/anyonecancook.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP1TmDTzAUK8VnibAfyw8g0o4uRJFOnDWohEdCj4eLjh8dzQ9G2NRWw8BIfeZoiFCmSCo7SLV9OVKpNnIEN6fCBSSfw2GCNAM9Q4ea3horCSczoN4hLgH0w0vJVqDCEmERoX4e4JWWMCJX/s320/anyonecancook.jpg" width="240" /></a></div>
<span class="Apple-style-span" style="color: #333333; font-family: Georgia; font-size: 14px; line-height: 21px;">Sending This to </span><span class="Apple-style-span" style="color: #333333; font-family: Georgia; font-size: 14px; line-height: 21px;"> </span><span class="Apple-style-span" style="color: #333333; font-family: Georgia; font-size: 14px; line-height: 21px;"><a href="http://rumanarawat.blogspot.com/" style="color: #cc3300; text-decoration: none;">Spice Ur Senses</a></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJYef-AWvzN6bPCpjRsDJo5xwSIrUcrZJLO8WrPwL3GWaYZ4ib-MDVLfQsqW21nRAtFxtcqzH3xbk-fU7B_TaIXUJQWzMXiIOk8MpNq89yGCfYms8ycg3KO6bFJ1Li-wAHJr1oxnoJz9uj/s1600/Treat+to+eyes+series+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJYef-AWvzN6bPCpjRsDJo5xwSIrUcrZJLO8WrPwL3GWaYZ4ib-MDVLfQsqW21nRAtFxtcqzH3xbk-fU7B_TaIXUJQWzMXiIOk8MpNq89yGCfYms8ycg3KO6bFJ1Li-wAHJr1oxnoJz9uj/s1600/Treat+to+eyes+series+1.jpg" /></a></div>
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<br /></div>
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Sending this to :<a href="http://cooking-goodfood.blogspot.com/2011/02/only-event-for-march-and-giveaways.html">cooking-goodfood.blogspot.com</a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJYef-AWvzN6bPCpjRsDJo5xwSIrUcrZJLO8WrPwL3GWaYZ4ib-MDVLfQsqW21nRAtFxtcqzH3xbk-fU7B_TaIXUJQWzMXiIOk8MpNq89yGCfYms8ycg3KO6bFJ1Li-wAHJr1oxnoJz9uj/s1600/Treat+to+eyes+series+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a>Anonymoushttp://www.blogger.com/profile/09094587155085216944noreply@blogger.com19tag:blogger.com,1999:blog-7477655342574875146.post-86980969811487643112011-03-29T11:18:00.001-04:002011-03-29T11:20:41.028-04:00Award<div class="separator" style="clear: both; text-align: center;">AWARD</div><div class="separator" style="clear: both; text-align: center;"><br />
</div>My friend Sonali Pradhan of <a href="http://onlyfishrecipes.blogspot.com/">onlyfishrecipes </a>has been so sweet to pass on this lovely Sisterhood award to me. Sonali has an amazing blog with a great collection of Wonderful recipes !<br />
I would also like to take this opportunity to thank all of my fellow blogger friends for visiting my blog and inspiring me with their lovely comments and support<br />
<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiee46S6LxH8ZSTLFA21QYDcVkFnrj1ht48C21ZvoEpBeXqzbRrHFg6Ef8fNY1pyCuWX5ed7BkXzcK-HY0hw8ZS08MgNK2lKH2_MFZpwTYEGp1qVomgcU4M-seRPMfVMwYmfGgtHoCZVSAb/s1600/award.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiee46S6LxH8ZSTLFA21QYDcVkFnrj1ht48C21ZvoEpBeXqzbRrHFg6Ef8fNY1pyCuWX5ed7BkXzcK-HY0hw8ZS08MgNK2lKH2_MFZpwTYEGp1qVomgcU4M-seRPMfVMwYmfGgtHoCZVSAb/s1600/award.JPG" /></a></div>Now I would love to share this beautiful award Galore to 15 of my Blogger friends. <br />
<div></div><div><span style="color: red; font-family: Verdana, sans-serif;"><strong>Savitha of </strong></span><a href="http://savithakitchen.blogspot.com/"><span style="color: red; font-family: Verdana, sans-serif;"><strong>SavithKitchen</strong></span></a><br />
</div><div><span style="color: red; font-family: Verdana, sans-serif;"><strong>Valar of </strong></span><a href="http://valarskitchen-basics.blogspot.com/"><span style="color: red; font-family: Verdana, sans-serif;"><strong>valarskitchen-basics </strong></span></a><br />
</div><div><span style="color: red; font-family: Verdana, sans-serif;"><strong>Sojo of </strong></span><a href="http://sojosmasala.blogspot.com/"><span style="color: red; font-family: Verdana, sans-serif;"><strong>my culinary experiments </strong></span></a><br />
</div><b><span class="Apple-style-span" style="color: magenta;"><span style="color: red; font-family: Verdana, sans-serif;">Soumya of </span><a href="http://traditional-indian-cooking.blogspot.com/"><span style="color: red; font-family: Verdana, sans-serif;">Traditional Indian Cooking</span></a></span></b><br />
<br />
<b><span class="Apple-style-span" style="color: magenta;"><span style="color: red; font-family: Verdana, sans-serif;">Reshmi of </span><a href="http://funwidfud.blogspot.com/"><span style="color: red; font-family: Verdana, sans-serif;">Easy Cook</span></a></span></b><span style="color: red; font-family: Verdana, sans-serif;"> </span><br />
<br />
<b><span class="Apple-style-span" style="color: magenta;"><span style="color: red; font-family: Verdana, sans-serif;">Satrupa of </span><a href="http://satrupa-foodforthought.blogspot.com/"><span style="color: red; font-family: Verdana, sans-serif;">Food for Thought</span></a></span></b><span style="color: red; font-family: Verdana, sans-serif;"> </span><br />
<br />
<div><span style="color: red; font-family: Verdana, sans-serif;"></span></div><b><span class="Apple-style-span" style="color: magenta;"><span style="color: red; font-family: Verdana, sans-serif;">Suja of </span><a href="http://kichencorner.blogspot.com/"><span style="color: red; font-family: Verdana, sans-serif;">Kitchen Corner</span></a></span></b><span style="color: red; font-family: Verdana, sans-serif;"> </span><br />
<br />
<span class="Apple-style-span" style="color: magenta;"><strong><span style="color: red; font-family: Verdana, sans-serif;">Ila of </span></strong><a href="http://cookerypoint.blogspot.com/"><strong><span style="color: red; font-family: Verdana, sans-serif;">Cookery Point -Ila's Kitchen</span></strong></a></span><br />
<br />
<div><span class="Apple-style-span" style="color: magenta;"></span><strong><span style="color: red; font-family: Verdana, sans-serif;">Aruna Manikandan of </span></strong><a href="http://ensamayalkuripugal.blogspot.com/"><strong><span style="color: red; font-family: Verdana, sans-serif;">Veggie Paradise</span></strong></a><br />
</div><b><span class="Apple-style-span" style="color: magenta;"><span style="color: red; font-family: Verdana, sans-serif;">Shanavi of </span><a href="http://jellybelly-shanavi.blogspot.com/"><span style="color: red; font-family: Verdana, sans-serif;">Kitchen Secrets</span></a></span></b><span style="color: red; font-family: Verdana, sans-serif;"></span><br />
<br />
<b><span class="Apple-style-span" style="color: magenta;"><span style="color: red; font-family: Verdana, sans-serif;">Swathi of </span><a href="http://kitchenswathi.blogspot.com/"><span style="color: red; font-family: Verdana, sans-serif;">Zesty South Indian Kitchen</span></a></span></b><br />
<br />
<b><span class="Apple-style-span" style="color: magenta;"><span style="color: red; font-family: Verdana, sans-serif;">Priti of </span><a href="http://indiankhanna.blogspot.com/"><span style="color: red; font-family: Verdana, sans-serif;">Indian Khana</span></a></span></b><span style="color: red; font-family: Verdana, sans-serif;"> </span><br />
<br />
<div><span style="color: red; font-family: Verdana, sans-serif;"><strong>Rumana Rawat of </strong></span><a href="http://rumanarawat.blogspot.com/"><span style="color: red; font-family: Verdana, sans-serif;"><strong>Spice Ur Senses</strong></span></a><br />
</div><div><span style="color: red; font-family: Verdana, sans-serif;"><strong>Prathima Rao of </strong></span><a href="http://prathimarao.blogspot.com/"><span style="color: red; font-family: Verdana, sans-serif;"><strong>Prats Corner</strong></span></a><br />
</div><div><span style="color: red; font-family: Verdana, sans-serif;"><strong>Jayanthi of </strong></span><a href="http://en-iniyaillam.blogspot.com/"><span style="color: red; font-family: Verdana, sans-serif;"><strong> என் இனிய இல்லம்</strong></span></a><span style="color: red; font-family: Verdana, sans-serif;"><strong> </strong></span><br />
<br />
<span style="color: blue;"><strong>Now coming to the Rules :</strong></span><br />
<br />
<span style="color: blue;">1.Accept the award. Post it in your blog with the name of the blogger who has given u this award with a link to his/her blog.<br />
2.Pass it on to 15 other blogger friends…. to keep the ball rolling</span></div>Anonymoushttp://www.blogger.com/profile/09094587155085216944noreply@blogger.com7tag:blogger.com,1999:blog-7477655342574875146.post-80127006145962036882011-03-29T09:05:00.002-04:002014-02-27T13:19:28.120-05:00Squid/Calamari rings (Indian Style)<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3LLri_Fsf9V5JfF-0OjBtrZfuA_KoZMMLNSmRxZPsT9f-tcBOBSq0h6G-mJh-tw25_xPWTLTp9uc5YxA4xGh49GMqAE1-G1D4GixozFoHrXU_KIhuVtVNfZWtROI6UxNivzTMtF3ePf08/s1600/photo+%252823%2529.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3LLri_Fsf9V5JfF-0OjBtrZfuA_KoZMMLNSmRxZPsT9f-tcBOBSq0h6G-mJh-tw25_xPWTLTp9uc5YxA4xGh49GMqAE1-G1D4GixozFoHrXU_KIhuVtVNfZWtROI6UxNivzTMtF3ePf08/s320/photo+%252823%2529.JPG" height="320" r6="true" width="239" /></span></a></div>
<span style="font-family: Georgia, 'Times New Roman', serif;"><strong>Ingredients</strong></span><br />
<br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Squid/Calamari rings (as many as you want, depending on how many your serving)-if you buy the squid, clean it by removing the insides and the bone and cut them into rings. <br />
Corn flour-4tsp<br />
Plain flour-4 tsp<br />
Rice flour-1tsp<br />
Garam masala powder<br />
Chilli powder<br />
Egg<br />
Salt and pepper to season<br />
Oil<br />
Lemon wedges to serve</span><br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><strong><br /></strong></span>
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><strong>Method</strong></span><br />
<br />
<ul>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Place the squid rings in a bowl and cover them well with the milk.Place in the fridge for 2 to 3 hours.</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Remove the squid from the fridge 5 to 10 minutes prior to cooking.</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Place Corn flour.plain flour and rice flour of in a large bowl.</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Add garam masala,chilli powder salt pepper powder to taste </span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Heat the oil in a pan to optimum frying temperature, as you would with chips/french fries.</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Dip the rings straight from the milk into your flour mix, shake well and place in the hot frying pan.</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Avoid overcrowding the pan or the temperature of the oil will go down.</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Fry for 2 minutes or until the batter has turned golden, not brown.</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Remove and place on some kitchen paper and serve hot with lemon wedges and chat masala</span></li>
</ul>
<br />
<br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Drooling already!! Really hope you try these!</span>Anonymoushttp://www.blogger.com/profile/09094587155085216944noreply@blogger.com17tag:blogger.com,1999:blog-7477655342574875146.post-16425135895905878152011-03-28T10:50:00.001-04:002014-02-27T13:25:35.988-05:00Masala/Dal/Paruppu VadaiMasala/Dal/Paruppu Vadai is cooked at home during festivals and is mostly prepared with Bengal gram . Onion and garlic is also added to make it more tasty (those who don’t like onion, garlic they can avoid using in this).<br />
<strong><br /></strong>
<strong>Ingredients</strong><br />
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Bengal gram/kadalai paruppu – 2 cup<br />
Onion – 15 no<br />
Green chilli – 5 no<br />
Fennel seed – 2 tea spoon<br />
Garlic – 4 cloves<br />
Ginger – small piece<br />
Coriander and curry leaves/pudina – few<br />
Salt – as per taste<br />
Oil – for deep frying vadai<br />
<br />
<strong>Method</strong><br />
<br />
<ul>
<li>Soak Bengal gram in sufficient water for 4 hours minimum; wash, drain and keep aside; finely chop onion, green chilli, coriander and curry leaves.</li>
<li>In a mixi jar add green chilli, half of fennel seed, salt and run the mixer for few seconds; now add ginger, garlic and run the mixi for few seconds; do not use water to grind.</li>
<li>Keep a handful of soaked Bengal gram separately for later use and add the remaining in the same mixi jar; grind it to a coarse paste without water and put it in a bowl.I</li>
<li>In the same bowl, add separately kept handful of soaked dal, chopped onion, green chilli, coriander/curry leaves, remaining fennel seeds, turmeric and red chilli powder; mix gently</li>
<li>Heat oil in a pan; when hot take with wet hands small amount of ground mix; shape it like a round, thick, reduce flame to low and put it in hot oil carefully</li>
<li>You can add more vadais as per the capacity of the oil in the pan; cook in low/moderate flame for few minutes till vada is crisp; the surface also turns golden colour; turn sides in between</li>
<li>Keep fried vada on kitchen tissue for few minutes to absorb excess oil.</li>
</ul>
<br />
<br />
<br />
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Anonymoushttp://www.blogger.com/profile/09094587155085216944noreply@blogger.com18tag:blogger.com,1999:blog-7477655342574875146.post-41146537574992469482011-03-25T09:54:00.002-04:002014-02-27T13:29:24.116-05:00RavaLadoo/Suji Ladoo<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">
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Rava Laddu<br />
is a sweet dish made during festivals especially during Krishna Jayanthi.<br />
Easy to make<br />
<br />
<h3>
Ingredients: </h3>
<br />
1 cup semolina (rava / suji)<br />
1/2 cup freshly grated/Desiccated coconut<br />
1 cup sugar <br />
1 /2 cup milk<br />
1 tsp kishmish/raisins<br />
1 tsp cashewnuts (kaju)<br />
3 tsp ghee<br />
<br />
<h3>
Method</h3>
<br />
<ul>
<li>Heat up a little ghee and lightly fry cashew ,badam,raisins them.Keep aside</li>
<li>Heat up ghee in a deep pot and fry the semolina (suji) on low heat up till it turns light brown in colour.</li>
<li>Now Add the coconut And salute for 2 minutes</li>
<li>Then mix in sugar Switch off the stove and add milk and stir fry till the mixture becomes sticky.</li>
<li>Mix in the cashew nuts and raisins to the mixture. form the dough into small balls.</li>
<li>Take a big spoon full of this mixture and see if you can make small rounds.</li>
<li> If yes then go ahead and make small rounds.</li>
<li> If you have added too much milk then keep the on the flame again and keep stiring for 2 to 3 minutes and then make the rounds.</li>
<li>This can be stored for 5 to 7 days.</li>
</ul>
<br />
Note : If you add too much of milk then the ladoos turn hard the next day. Make sure you add milk little by little.<br />
<br />
Also Known as : Rava Ladu, Semolina Laddu, Suji Ladoo, Sooji Laadu<br />
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<div style="color: #333333; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 14px; line-height: 21px;">
<strong>For Beginners,</strong></div>
<div style="color: #333333; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 14px; line-height: 21px;">
<strong>With minimum amount of time</strong></div>
<div style="color: #333333; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 14px; line-height: 21px;">
<span class="Apple-style-span" style="color: #222222; font-size: 13px; line-height: 18px;"><strong>With less ingredients</strong></span></div>
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<span class="Apple-style-span" style="color: #333333; font-family: Georgia; font-size: 14px; line-height: 21px;">Sending This to </span><span class="Apple-style-span" style="color: #333333; font-family: Georgia; font-size: 14px; line-height: 21px;"> </span><span class="Apple-style-span" style="color: #333333; font-family: Georgia; font-size: 14px; line-height: 21px;"><a href="http://rumanarawat.blogspot.com/" style="color: #cc3300; text-decoration: none;">Spice Ur Senses</a></span><br />
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Anonymoushttp://www.blogger.com/profile/09094587155085216944noreply@blogger.com18tag:blogger.com,1999:blog-7477655342574875146.post-71409062340746004072011-03-24T10:02:00.001-04:002011-03-25T12:17:25.486-04:00Pavakka thokku/bitter guard thokku<span style="font-family: Georgia, "Times New Roman", serif;"><strong>Pavakka thokku is quick and easy side dish and goes well with rice and sambar.<br />
I love to have occasionally. Try this spicy pavakka thokku , you will surely love it and believe me,you will </strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><strong>not feel the bitterness :)</strong></span><br />
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<br />
<span style="font-family: Georgia, "Times New Roman", serif;"><strong>Ingredients<br />
Bitter Gourd/Pavakka- 4 medium <br />
Onion sliced- 1 big one<br />
Tomoto-1<br />
Green chilly- 3<br />
Coconut sliced- a few<br />
Chilly powder- 1 tsp<br />
Turmeric powder- 1/3 tsp<br />
Mustard seeds-1tsp<br />
ChannaDhall-1tsp<br />
salt to taste<br />
Curry leaves</strong></span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><strong>oil </strong></span><br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Georgia, "Times New Roman", serif;"><strong>Method<br />
Cut bitter gourd into thin slices and mix in all the chilli.turmeric,coriander powder and Salt to </strong></span><span style="font-family: Georgia, "Times New Roman", serif;"><strong> it.</strong></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Georgia, "Times New Roman", serif;"><strong>Set this aside for 10minutes. </strong></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span style="font-family: Georgia, "Times New Roman", serif;"><strong>Heat oil in a pan. Add mustard seeds and channa dhall<br />
then add onions salute well...then Add tomoto and add marinated pavakka to it then Add Coconut to it<br />
When the bitter gourd starts changing color to golden brown ....</strong></span><span style="font-family: Georgia, "Times New Roman", serif;"><strong>close the lid till cooked.Serve with rice.</strong></span></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><br />
</div><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_WxDyxDaW3nPwikHj_G6WoPYZZKimeg5MFJwfj6FD76baIdP3iDlZxrIvWGMIFcQQ8yKR5YsooRlVjSmoBOMlCIPgAg4cOJdULr3xEd6_c6lTr0RmGt-FBb4Zc2sq0-MYgcjOus4iHi-e/s1600/photo+%252816%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_WxDyxDaW3nPwikHj_G6WoPYZZKimeg5MFJwfj6FD76baIdP3iDlZxrIvWGMIFcQQ8yKR5YsooRlVjSmoBOMlCIPgAg4cOJdULr3xEd6_c6lTr0RmGt-FBb4Zc2sq0-MYgcjOus4iHi-e/s320/photo+%252816%2529.JPG" width="320" /></a></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><br />
</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;"><strong>Sending this to :</strong><a href="http://rumanarawat.blogspot.com/"><strong>Treat To Eyes : Series-2</strong></a></div><div style="text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieA7xmcQSZBBbvRFr9gXZcUjJw-wQ80Jj_p-J74glceU4uen_vfftWBeISKEfE1aPXsvUSd0T2YryYr-y0FuInKzSALxAnTwrx1_zRJgJkx8AJsgSkQXtj_y7VmlFrkDopUEHEzWoK1eJf/s1600/Treat+to+eyes+series+1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><strong><img border="0" closure_uid_92gxv9="180" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieA7xmcQSZBBbvRFr9gXZcUjJw-wQ80Jj_p-J74glceU4uen_vfftWBeISKEfE1aPXsvUSd0T2YryYr-y0FuInKzSALxAnTwrx1_zRJgJkx8AJsgSkQXtj_y7VmlFrkDopUEHEzWoK1eJf/s1600/Treat+to+eyes+series+1.jpg" /></strong></a></div>Anonymoushttp://www.blogger.com/profile/09094587155085216944noreply@blogger.com14tag:blogger.com,1999:blog-7477655342574875146.post-41686506202897678022011-03-21T16:28:00.000-04:002014-02-28T03:20:08.428-05:00GUJIA-Happy Holi<span style="font-family: Georgia, "Times New Roman", serif;">Happy Holi </span><br />
<br />
<h4>
<strong>Gujia</strong> i is a sweet Indian dumpling, filled with an almond and raisin mixture. It is a traditional dessert of north India. </h4>
<strong>Gujia</strong> recipe is associated with the festival of Holi<br />
<br />
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaJ7gQDv5D-eWQCXYSrtUR3tnikC8B-ChQe035aOmheIK5tgZ7PnCSe73Av4fcKstJbLEAw7yOZLbiHlv1iFiMpAKAUPdPQ09Ay2VqZ1S1OfuljeUzjYbgpE0433w_VRjTw1RKa2RvVZTo/s1600/photo+%25286%2529.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaJ7gQDv5D-eWQCXYSrtUR3tnikC8B-ChQe035aOmheIK5tgZ7PnCSe73Av4fcKstJbLEAw7yOZLbiHlv1iFiMpAKAUPdPQ09Ay2VqZ1S1OfuljeUzjYbgpE0433w_VRjTw1RKa2RvVZTo/s320/photo+%25286%2529.JPG" width="320" /></a><br />
<h4>
<span style="font-family: Georgia, "Times New Roman", serif;">Ingredients:</span></h4>
</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<h4>
<span style="font-family: Georgia, "Times New Roman", serif;">For Crust:</span></h4>
</div>
<span style="font-family: Georgia, "Times New Roman", serif;">1 cup all purpose flour (plain flour or maida)<br />
1 tablespoon sooji (semolina flour)<br />
2 tablespoons oil<br />
1/3 cup lukewarm water or as needed</span><br />
<h4>
<span style="font-family: Georgia, "Times New Roman", serif;">
For Filling:</span></h4>
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">Sooji-2tsp<br />Milk powder-little </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">Coconut powder-2tsp<br />
sliced almonds<br />
cardamom powder<br />
sugar</span><br />
<h4>
<span style="font-family: Georgia, "Times New Roman", serif;">
Garnish:</span></h4>
<br />
<span style="font-family: Georgia, "Times New Roman", serif;">1/2 cup sugar<br />
1/4 Water<br />
cardamom powder<br />
2 tablespoons sliced almonds and pistachios<br />
Oil to fry</span><br />
<h4>
<span style="font-family: Georgia, "Times New Roman", serif;">
Method:</span></h4>
<br />
<h4>
<span style="font-family: Georgia, "Times New Roman", serif;">Crust:</span></h4>
<br />
<ul>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Mix flour, sooji, and oil in a bowl, make a soft dough adding water slowley as needed.until soft</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Set the dough aside and cover it with a damp cloth. Let the dough sit for at least ten minutes.</span></li>
</ul>
<span style="font-family: Georgia, "Times New Roman", serif;"><span style="font-family: Georgia, "Times New Roman", serif;"><br /></span>
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span></span><h4>
<span style="font-family: Georgia, "Times New Roman", serif;">
Filling:</span></h4>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr2Z6CencCPs5QdppTw7q5GdxUzyMc6rrnk8F3gwnzAYFypmiKaG5sl00rTO-sCjYmS8MD7vSAEUfyV6uZdEwXjZzJgCjCwsxWPYoRFlyZQrKr58eY3R6BxRj5HgIEJ3V0Lp7Lowdt5UaR/s1600/photo+%252812%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="79" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgr2Z6CencCPs5QdppTw7q5GdxUzyMc6rrnk8F3gwnzAYFypmiKaG5sl00rTO-sCjYmS8MD7vSAEUfyV6uZdEwXjZzJgCjCwsxWPYoRFlyZQrKr58eY3R6BxRj5HgIEJ3V0Lp7Lowdt5UaR/s320/photo+%252812%2529.JPG" width="320" /></a></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<br />
<ul>
<li> <span style="font-family: Georgia, "Times New Roman", serif;">Turn on heat and add little ghee add sooji ,coconut, almonds,sugar, and cardamom powder. Mix together well.</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">After cooling, the mixture. Keep aside.</span></li>
</ul>
<span style="font-family: Georgia, "Times New Roman", serif;"></span><h4>
<span style="font-family: Georgia, "Times New Roman", serif;">
Making the Gujias:</span></h4>
<br />
<br />
<ul>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Knead the dough again for a minute.</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Divide the dough into equal parts and roll into balls with the palms of your hands.</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Roll each ball into about 4-inch diameter (like a poori or chappati).</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Dip your finger in the water and spread it around the rim of the rolled dough, but just on the half the circle.</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Take the rolled dough in your palm and put about 1-1/2 tablespoons of the filling mixture in the center and fold it into a semi-circle. Now press the edges together with your fingers.</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Make sure the edges are completely sealed otherwise they will open while frying and oil will get in and filling will come out.</span></li>
</ul>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrITG-75EDOdRoEzC_SvLcDZX7YShHdSSxyWuymexXfkt71Wnxp5UcaDBTYfBOz14gGQPFVNv8QvjrcMm0MQOqaG9iPoqRk7ZAaY48alP8ZCZYmt98_Z3WXZSM9cmOMZmRAEUlhTqegIZx/s1600/pre2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="234" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrITG-75EDOdRoEzC_SvLcDZX7YShHdSSxyWuymexXfkt71Wnxp5UcaDBTYfBOz14gGQPFVNv8QvjrcMm0MQOqaG9iPoqRk7ZAaY48alP8ZCZYmt98_Z3WXZSM9cmOMZmRAEUlhTqegIZx/s320/pre2.jpg" width="320" /></a></div>
<br />
<br />
<h4>
<span style="font-family: Georgia, "Times New Roman", serif;">Garnishing:</span></h4>
<br />
<ul>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Boil the sugar and water on medium heat until syrup is about one thread or 230 degrees (Fahrenheit) on a candy thermometer.</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Dip the gujias into the syrup making sure they are coated with syrup all around.</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Place the gujias on a wire rack to allow the extra syrup drain.</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Garnish the gujias with sliced almonds and pistachios while the gujhias are still moist with syrup.</span></li>
</ul>
<span style="font-family: Georgia, "Times New Roman", serif;">
Gujias will be dry in an hour.Enjoy ....H appy Diwali </span><br />
<span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span>Anonymoushttp://www.blogger.com/profile/09094587155085216944noreply@blogger.com12tag:blogger.com,1999:blog-7477655342574875146.post-3634272980289022252011-03-17T09:10:00.002-04:002014-02-28T03:23:11.526-05:00Egg Curry/Muttai Kulambhu<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTYFXteOmxTkUUFY8hCiXLPPx7Kx0eJ8aexfUykn8i8a4sR41zrMIMlxVoOif19H0b1ahhP61dA44Lwpz-Ns2XPpzQQDSyLdTXGmOACV-0bPY_cjsVONabwkBxMkBZEPNjgjV00s0fl_WU/s1600/photo+%25285%2529.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="color: black;"></span></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTYFXteOmxTkUUFY8hCiXLPPx7Kx0eJ8aexfUykn8i8a4sR41zrMIMlxVoOif19H0b1ahhP61dA44Lwpz-Ns2XPpzQQDSyLdTXGmOACV-0bPY_cjsVONabwkBxMkBZEPNjgjV00s0fl_WU/s1600/photo+%25285%2529.JPG" imageanchor="1" style="clear: right; display: inline !important; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Georgia, 'Times New Roman', serif;"><img border="0" height="320" r6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjTYFXteOmxTkUUFY8hCiXLPPx7Kx0eJ8aexfUykn8i8a4sR41zrMIMlxVoOif19H0b1ahhP61dA44Lwpz-Ns2XPpzQQDSyLdTXGmOACV-0bPY_cjsVONabwkBxMkBZEPNjgjV00s0fl_WU/s320/photo+%25285%2529.JPG" width="239" /></span></a></div>
<h4>
<span style="font-family: Georgia, 'Times New Roman', serif;">Ingredients:</span></h4>
<span style="font-family: Georgia, 'Times New Roman', serif;">Eggs : 4<br />
Onion : 2<br />
Tomato : 1<br />
Green chillies : 2<br />
Chilli Powder : 1 tsp<br />
Coriander powder : 1 tsp<br />
Tamarind paste : 1/2 cup<br />
Garlic : 4 pods<br />
Cumin Seeds-1/2tsp<br />
cumin powder-1/2tsp<br />
Fenugreek Seeds : 1 tsp<br />
Curry Leaves : 4 or 5<br />
Mustard : 1 tsp<br />
Salt<br />
oil</span><br />
<br />
<h4>
<span style="font-family: Georgia, 'Times New Roman', serif;">Method:</span></h4>
<span style="font-family: Georgia, 'Times New Roman', serif;"><ul>
<li>Boil the eggs and Slit the eggs with knife</li>
<li>Chop the onion, tomato, garlic and green chillies. </li>
<li>Place the pan on flame, pour oil, add mustard, fenugreek seeds, cumin seeds, onion, garlic and curry leaves.</li>
<li>Once the onion turns transparent, add tomatoes and salt.</li>
<li> Then add chilli powder, turmeric powder and coriander powder,cumin powder. </li>
<li>Once the tomatoes becomes soft, add a cup of water along with tamarind paste. . </li>
<li>When the raw smell Gone, Add the eggs and into the gravy. for 5 minutes , switch off the flame and garnish with coriander leaves.</li>
</ul>
</span><br />
<br />
<span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Enjoy kolumbu with hot rice.chapphati,dosai</span>Anonymoushttp://www.blogger.com/profile/09094587155085216944noreply@blogger.com19tag:blogger.com,1999:blog-7477655342574875146.post-86151231069632098422011-03-14T21:57:00.002-04:002014-02-28T03:37:36.665-05:00Chicken Kurma<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQp9pPTOq05X-ri3ZuE4ZLsgreu0y79HZZ-jVaLofwOBCNAGz5eZQGMVeY-zSNB3oCTnVcMRat9xLgfEiM6il3QdKU6T6nEp_pX_-jdngyGxK4T9gFE6U7pgG7kmjXBiWi1tYKyn2sxRma/s1600/photo+%25284%2529.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span style="font-family: Georgia, "Times New Roman", serif;"><img border="0" height="239" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQp9pPTOq05X-ri3ZuE4ZLsgreu0y79HZZ-jVaLofwOBCNAGz5eZQGMVeY-zSNB3oCTnVcMRat9xLgfEiM6il3QdKU6T6nEp_pX_-jdngyGxK4T9gFE6U7pgG7kmjXBiWi1tYKyn2sxRma/s320/photo+%25284%2529.JPG" width="320" /></span></a></div>
<h4>
<span style="font-family: Georgia, "Times New Roman", serif;">Ingredients:- </span></h4>
<span style="font-family: Georgia, "Times New Roman", serif;">
Chicken- 1lb<br />
Onion-1(Medium sized, chopped)<br />
Finely chopped tomoto- 1 <br />
Garlic&garlic paste-1tsp<br /> Oil - 2tbsp<br />
Cinnamon stick -1(of 1")<br />
Saunf(fennel seeds)-1/2 tsp<br />
Clove-2</span><span style="font-family: Georgia, "Times New Roman", serif;">
Turmeric powder-1/4 tsp</span><br />
<span style="font-family: Georgia, "Times New Roman", serif;">
Chillipowder-2tsp,<br />
Dhaniya powder-1 tsp<br />
Salt - to taste</span><br />
<h4>
<span style="font-family: Georgia, "Times New Roman", serif;">Grinding:</span></h4>
<div>
<span style="font-family: Georgia, "Times New Roman", serif;">Coconut-1/2cup</span></div>
<div>
<span style="font-family: Georgia, "Times New Roman", serif;">saunf-little</span></div>
<div>
<span style="font-family: Georgia, "Times New Roman", serif;">GreenChilles</span></div>
<div>
<span style="font-family: Georgia, "Times New Roman", serif;">Cashew-5</span></div>
<div>
<span style="font-family: Georgia, "Times New Roman", serif;">Kaskas-1/4tsp</span></div>
<div>
<span style="font-family: Georgia, "Times New Roman", serif;"><br /></span></div>
<h4>
<span style="font-family: Georgia, "Times New Roman", serif;">grind it Nicely</span></h4>
<h4>
<span style="font-family: Georgia, "Times New Roman", serif;">Method:-</span></h4>
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">
</div>
<ul>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">In A Pan add1 tbsp of oil Add a pinch of saunf and whole gram masala then Saute the onion and then add garlicand ginger paste</span></li>
<li><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> Saute until raw smell goes</span></li>
<li>Add the chicken along with the fried onions .fry for few minutes till the chicken turns white.</li>
<li>Then add chilli powder ,coriander powder and turmeric powder and little salt </li>
<li>Add Tomotoes cook for 5 t0 10 minutes</li>
<li>Then add the grounded masala along with required amount of water and salt, allow it to thicken.</li>
</ul>
<span style="font-family: Georgia, "Times New Roman", serif;">
Finally garnish it with the Curry leaves& Coriander leaves </span><br />
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: left;">
<span style="font-family: Georgia, "Times New Roman", serif;"><br />
</span></div>
Anonymoushttp://www.blogger.com/profile/09094587155085216944noreply@blogger.com16tag:blogger.com,1999:blog-7477655342574875146.post-24457683934875605972011-03-14T00:09:00.003-04:002014-02-28T03:40:43.364-05:00IdiayappamIdiyappam is one dish I make quite often at our home for breakfast .<br />
It takes less time to make and very tasty to eat. <br />
Idiyappam and and Chicken curry are the best combo for me. <br />
My mom makes Idiyappam in a hard way; <br />
she soaks rice in water for some hours then dries it, then grinds it to make fine powder. Since we are comforted with all the flours why to do the hard way!! Here goes the recipe :)<br />
But my mom 's tastes more ......Because she put the her secret ingredient LOVE to it ........<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPEf0XXdOa4l-t2AV-5Z1M9iFV9ZxlxtQJObkM5eMD7d9SIKq_5182OTHaZPQD6bcrQ6G_hHT2Tcoi1RvvNkXnsOAz789WcwilqKJLui9IicWB5dLsxhzXXePDYDeBCg-9aI_KV0bunvL1/s1600/photo+%25283%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="239" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPEf0XXdOa4l-t2AV-5Z1M9iFV9ZxlxtQJObkM5eMD7d9SIKq_5182OTHaZPQD6bcrQ6G_hHT2Tcoi1RvvNkXnsOAz789WcwilqKJLui9IicWB5dLsxhzXXePDYDeBCg-9aI_KV0bunvL1/s320/photo+%25283%2529.JPG" width="320" /></a></div>
<strong>Ingredients:</strong><br />
<br />
Rice flour-2cups<br />
Oil -1tsp<br />
Salt-little <br />
Water-2 cups<br />
<strong><br /></strong>
<strong>Method</strong><br />
<br />
<ul>
<li>Boil water in a deep bottom pan,add salt to taste and coconut oil into it.</li>
<li>Pour the boiled water little by little to the rice flour,stirring throughly,until to a smooth dough.</li>
<li>Using spoon mix well. Cover and keep aside for 10 mins and cool it.</li>
<li>Knead well with your hand into a smooth dough,,knead into a soft but firm dough, adding some more warm water if necessary.</li>
<li>Lightly grease the Idiyappam press and the idli mould to prevent sticking.</li>
<li>Fill the dough into the Idiyappam press close the lid and squeeze the dough onto the idli plates in a circular motion.</li>
<li>Sprinkle some more coconut on top/bottom.(optional)</li>
</ul>
<br />
Steam for 8-10 mins till done, our Idiyappam is ready<br />
<br />
<br />
<strong>Sending this to :</strong><a href="http://gayathriscookspot.blogspot.com/search/label/Event%20Announcement"><strong>Gayathriscookspot</strong></a><br />
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<div style="color: #333333; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 14px; line-height: 21px;">
<strong>Sending this Recipe to </strong><a href="http://tasteofpearlcity.blogspot.com/" style="color: #cc3300; text-decoration: none;"><u><strong>Anyonecancook</strong></u></a><u><strong> </strong></u></div>
<div style="color: #333333; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 14px; line-height: 21px;">
<strong>For Beginners,</strong></div>
<div style="color: #333333; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 14px; line-height: 21px;">
<strong>With minimum amount of time</strong></div>
<div style="color: #333333; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 14px; line-height: 21px;">
<span class="Apple-style-span" style="color: #222222; font-size: 13px; line-height: 18px;"><strong>With less ingredients</strong></span></div>
<div>
<br /></div>
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP1TmDTzAUK8VnibAfyw8g0o4uRJFOnDWohEdCj4eLjh8dzQ9G2NRWw8BIfeZoiFCmSCo7SLV9OVKpNnIEN6fCBSSfw2GCNAM9Q4ea3horCSczoN4hLgH0w0vJVqDCEmERoX4e4JWWMCJX/s1600/anyonecancook.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP1TmDTzAUK8VnibAfyw8g0o4uRJFOnDWohEdCj4eLjh8dzQ9G2NRWw8BIfeZoiFCmSCo7SLV9OVKpNnIEN6fCBSSfw2GCNAM9Q4ea3horCSczoN4hLgH0w0vJVqDCEmERoX4e4JWWMCJX/s320/anyonecancook.jpg" width="240" /></a></div>
<span class="Apple-style-span" style="color: #333333; font-family: Georgia; font-size: 14px; line-height: 21px;">Sending This to </span><span class="Apple-style-span" style="color: #333333; font-family: Georgia; font-size: 14px; line-height: 21px;"> </span><span class="Apple-style-span" style="color: #333333; font-family: Georgia; font-size: 14px; line-height: 21px;"><a href="http://rumanarawat.blogspot.com/" style="color: #cc3300; text-decoration: none;">Spice Ur Senses</a></span><br />
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Sending this to :<a href="http://cooking-goodfood.blogspot.com/2011/02/only-event-for-march-and-giveaways.html">cooking-goodfood.blogspot.com</a></div>
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Anonymoushttp://www.blogger.com/profile/09094587155085216944noreply@blogger.com15tag:blogger.com,1999:blog-7477655342574875146.post-89900625126779173982011-03-11T14:33:00.001-05:002014-02-28T14:50:54.514-05:00Seppankizhangu fry<div style="text-align: left;">
<b>Ingredients</b><br />
<b><br /></b></div>
<div style="text-align: left;">
Arvi<span style="color: black;">/Seppankizhangu</span>-200gms</div>
<div style="text-align: left;">
Chilli powder-2 tsp</div>
<div style="text-align: left;">
Coriander powder-1 tsp</div>
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHT-holoEGHEHVj91QVuEAi58zWz8iYIkJpImsrwBgR0-efJvt6MRONkAEpv6SwPu895jsfMrH-6cbMWfoV1Unu_BaGICl-wWR9DoUT2MbtHydvHU03wNmVIc_vhzOrjuGz6M9Vi8NrH2r/s1600/photo+%25281%2529.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHT-holoEGHEHVj91QVuEAi58zWz8iYIkJpImsrwBgR0-efJvt6MRONkAEpv6SwPu895jsfMrH-6cbMWfoV1Unu_BaGICl-wWR9DoUT2MbtHydvHU03wNmVIc_vhzOrjuGz6M9Vi8NrH2r/s1600/photo+%25281%2529.JPG" /></a></div>
<div style="text-align: left;">
Rice flour-half tsp</div>
<div style="text-align: left;">
Onion-small Chopped</div>
<div style="text-align: left;">
Turmeric powder-half tsp</div>
<div style="text-align: left;">
Sombu/Fennel seed powder-1 tsp</div>
<div style="text-align: left;">
Salt to taste</div>
<div style="text-align: left;">
Oil to shallow fry<br />
<br /></div>
<div style="text-align: left;">
<b>Method</b></div>
<ul>
<li><div style="text-align: left;">
Cook the Arvi in hot water until it turns firm and soft/pressure cooker 2 whistles</div>
</li>
<li><div style="text-align: left;">
Peel the skin and chop them into slices</div>
</li>
<li><div style="text-align: left;">
Make all the powders, and salt as a mix</div>
</li>
<li><div style="text-align: left;">
.Heat the oil in a pan,toss the onions and sprinkle the powder then add chopped kizhangu mix the well ....</div>
</li>
<li><div style="text-align: left;">
when it slightly brown add Rice flour and salute it welll</div>
</li>
<li><div style="text-align: left;">
Fry until it turns golden brown</div>
</li>
</ul>
Anonymoushttp://www.blogger.com/profile/09094587155085216944noreply@blogger.com11tag:blogger.com,1999:blog-7477655342574875146.post-39674919277469588072011-03-10T18:47:00.001-05:002014-02-28T03:44:20.266-05:00Peanut Sundal<strong>Whenever we (Family)go to Beach we can get the Wonderful Peanut Sundal with Mango......</strong><br />
<strong>Love it </strong><br />
<strong>As I am A great fan of Peanut .....I will do it often</strong><br />
<br />
<strong>Ingredients:</strong><br />
<strong><br /></strong>
<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhr64V7nPXTBKUunHLup5OG8ftr1rflSpqmLVCdS0DeQNOCC2jNw4oG3lLxaXsGU4wV_zttSJ_gE0LZgifcFk5K-jb9-YdyWCA7pMYMib9O7TwQOCFx-d-TU-BCpUosALWrIpyVAERepMD/s1600/photo.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhr64V7nPXTBKUunHLup5OG8ftr1rflSpqmLVCdS0DeQNOCC2jNw4oG3lLxaXsGU4wV_zttSJ_gE0LZgifcFk5K-jb9-YdyWCA7pMYMib9O7TwQOCFx-d-TU-BCpUosALWrIpyVAERepMD/s320/photo.JPG" width="320" /></a></div>
Raw Peanuts 2 Cups -soak overnight <br />
<div>
Salt to taste</div>
<div>
A pinch of Hing</div>
<div>
Curry leaves-3-4 </div>
<div>
Red chilli, broken-1</div>
<div>
Oil-1 tsp</div>
<div>
Coconut-1tsp</div>
<div>
Mango-1 piece</div>
<div>
A pinch of Mustard seeds</div>
<br />
<br />
<strong>Method</strong><br />
<br />
<ul>
<li> Pressure cook the peanuts until soft /2 whistle in pressure cooker to touch with some salt and turmeric.</li>
<li> Drain and keep it aside.</li>
<li> Heat some oil in a non-stick pan, add mustard seeds, once it starts to splutter lower the heat.</li>
<li>Then add red chillies, curry leaves and hing.</li>
<li>Now, add the cooked and drained peanuts to this.</li>
<li> Saute until all the moisture evaporates.</li>
<li> Check for seasonings add coconut and mango ..our tasty </li>
<li>Peanut sundal is readyyyyyy</li>
</ul>
<strong>Sending this to :</strong><a href="http://gayathriscookspot.blogspot.com/search/label/Event%20Announcement"><strong>Gayathriscookspot</strong></a><br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJPvTx34GjC4ZWIktN7UN5N_KD2whgR9e9DAKNTZaomfLa3A_y4yGUs_0IAk8TEw6xpEZlVKchyKS5lj-AfNaiwGIrXlqkq36obCxwUONI1b4c3HQoxX6Hgp7KaWGnd2Hw1rSXOK1TOPOd/s1600/Logo+for+event.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJPvTx34GjC4ZWIktN7UN5N_KD2whgR9e9DAKNTZaomfLa3A_y4yGUs_0IAk8TEw6xpEZlVKchyKS5lj-AfNaiwGIrXlqkq36obCxwUONI1b4c3HQoxX6Hgp7KaWGnd2Hw1rSXOK1TOPOd/s1600/Logo+for+event.JPG" /></a></div>
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<br /></div>
<div style="color: #333333; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 14px; line-height: 21px;">
<strong>Sending this Recipe to </strong><a href="http://tasteofpearlcity.blogspot.com/" style="color: #cc3300; text-decoration: none;"><u><strong>Anyonecancook</strong></u></a><u><strong> </strong></u></div>
<div style="color: #333333; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 14px; line-height: 21px;">
<strong>For Beginners,</strong></div>
<div style="color: #333333; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 14px; line-height: 21px;">
<strong>With minimum amount of time</strong></div>
<div style="color: #333333; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 14px; line-height: 21px;">
<span class="Apple-style-span" style="color: #222222; font-size: 13px; line-height: 18px;"><strong>With less ingredients</strong></span></div>
<div>
<br /></div>
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP1TmDTzAUK8VnibAfyw8g0o4uRJFOnDWohEdCj4eLjh8dzQ9G2NRWw8BIfeZoiFCmSCo7SLV9OVKpNnIEN6fCBSSfw2GCNAM9Q4ea3horCSczoN4hLgH0w0vJVqDCEmERoX4e4JWWMCJX/s1600/anyonecancook.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP1TmDTzAUK8VnibAfyw8g0o4uRJFOnDWohEdCj4eLjh8dzQ9G2NRWw8BIfeZoiFCmSCo7SLV9OVKpNnIEN6fCBSSfw2GCNAM9Q4ea3horCSczoN4hLgH0w0vJVqDCEmERoX4e4JWWMCJX/s320/anyonecancook.jpg" width="240" /></a></div>
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Anonymoushttp://www.blogger.com/profile/09094587155085216944noreply@blogger.com9tag:blogger.com,1999:blog-7477655342574875146.post-89646161295951127322011-03-09T09:20:00.005-05:002014-02-28T03:46:55.534-05:00Paper roast/Ghee roast Dosai<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
Talking about the childhood memeries so many things strike the mind... <br />
Mostly Every Saturday/sunday my mom cook a wonderful Dosai /Gheerosat <br />
As i was very thin she will add more ghee to me (Specially)...and that ghee was homemade ...so delicious and so tempting i will eat more than 6 Dosai ...<br />
One more thing she will feed me with lots of love...........Thanks for the Wonderful Memories <br />
My Amma Recipes For youuuuuu<br />
<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrxJ-sJ3qKn6O4Bw76gsnZ-VIVHLRTyjLFfCnd4zmpP0SQ1UYqjbElJMglalyBJVkD0OVzyA06VIxg47eOrJTj4d5rKMHQ8PtYsVmKkhpaDoc9U327AdvxzeMqIURt5KUopdcFxTkN1TSH/s1600/iPhone-March+511.jpg" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" q6="true" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrxJ-sJ3qKn6O4Bw76gsnZ-VIVHLRTyjLFfCnd4zmpP0SQ1UYqjbElJMglalyBJVkD0OVzyA06VIxg47eOrJTj4d5rKMHQ8PtYsVmKkhpaDoc9U327AdvxzeMqIURt5KUopdcFxTkN1TSH/s320/iPhone-March+511.jpg" width="320" /></a><strong>Ingredients:</strong><br />
<strong><br /></strong>
<strong>Dosa Batter:</strong><br />
Rice -3 cups(washed and soakedovernight)<br />
Urad dal-1 cup (washed and soaked overnight)<br />
Fenugreek-1tsp<br />
Ghee-½ tbs</div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<br /></div>
<div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">
<strong>Method:</strong><br />
<br /></div>
<ul>
<li>Soak Rice,urad dhall,fenugreek seeds for 4-5 hours</li>
<li>Grind dal and Rice to a very fine paste.add salt</li>
<li>Cover and keep aside for 7-8 hours, undisturbed. (preferably in a warm place</li>
<li>Heat the dosa tawa and pour one ladle full of batter into a thin circular shape.</li>
<li>Pour few drops of oil /ghee along the sides and over the dosa.</li>
<li>Now spread over the dosa with dosa ladle. [ to make it paper thin]</li>
<li> Serve it with mutton gravy,Coconut Chutney and Sambar.</li>
</ul>
<div align="center">
</div>
Sending this to :<a href="http://gayathriscookspot.blogspot.com/search/label/Event%20Announcement">Gayathriscookspot</a><br />
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<br />
<br />
<div style="color: #333333; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 14px; line-height: 21px;">
Sending this Recipe to <a href="http://tasteofpearlcity.blogspot.com/" style="color: #cc3300; text-decoration: none;">Anyonecancook</a> </div>
<div style="color: #333333; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 14px; line-height: 21px;">
For Beginners,</div>
<div style="color: #333333; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 14px; line-height: 21px;">
With minimum amount of time</div>
<div style="color: #333333; font-family: Georgia, Utopia, "Palatino Linotype", Palatino, serif; font-size: 14px; line-height: 21px;">
<span class="Apple-style-span" style="color: #222222; font-size: 13px; line-height: 18px;">With less ingredients</span></div>
<div>
<br /></div>
<br />
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<span class="Apple-style-span" style="color: #333333; font-family: Georgia; font-size: 14px; line-height: 21px;">Sending This to </span><span class="Apple-style-span" style="color: #333333; font-family: Georgia; font-size: 14px; line-height: 21px;"> </span><span class="Apple-style-span" style="color: #333333; font-family: Georgia; font-size: 14px; line-height: 21px;"><a href="http://rumanarawat.blogspot.com/" style="color: #cc3300; text-decoration: none;">Spice Ur Senses</a></span><br />
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Anonymoushttp://www.blogger.com/profile/09094587155085216944noreply@blogger.com15tag:blogger.com,1999:blog-7477655342574875146.post-17734241720478814062011-03-08T10:16:00.003-05:002014-02-28T03:48:47.754-05:00OmPodi<div style="color: #452c03; font-family: Verdana, Geneva, Arial, Helvetica, sans-serif; font-size: 12px; letter-spacing: 1px; margin-bottom: 0.5em; margin-left: 0px; margin-right: 0px; margin-top: 0.5em;">
<b>Omapodi </b> is a South Indian snacks, prepared using besan and rice flour. We add omam or Ajwain to it to get a fine flavour. Omam is very good for health.<br />
Thanks to <b>Helen </b>for the Murukku Presser.....</div>
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<strong>Ingredients</strong></div>
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<em>Besan – 2 cups</em></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkUtwQPDt6gMmbnPDKduoAzfY76H-BzIrOrSvP4r-nNGQ5Q6j440vuRWzTU3UIiGrK5F4PauH5WadOYfHZGTOYp_xzjjHjtuVSVD3t8XctBI0vbYeyxpiNb7t2YbxNFfBP-hDv6To6lQg4/s1600/om.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="239" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkUtwQPDt6gMmbnPDKduoAzfY76H-BzIrOrSvP4r-nNGQ5Q6j440vuRWzTU3UIiGrK5F4PauH5WadOYfHZGTOYp_xzjjHjtuVSVD3t8XctBI0vbYeyxpiNb7t2YbxNFfBP-hDv6To6lQg4/s320/om.jpg" width="320" /></a><em>Rice flour – 1 cup</em></div>
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<em>Omam -15 gms (powdered)grind it in Mixie</em></div>
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<em>Salt – 1 tsp ( to taste)</em></div>
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<em>Asafoetida – 1/2 tsp</em></div>
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<em>Butter or ghee – 1 tbl spoon</em></div>
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<em>Oil – for deep frying</em><br />
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<em>METHOD:</em></div>
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<ul>
<li>Mix besan , rice flour, omam powder, butter, asafoetida & salt with water and make it into a thick paste like batter but a soft one.</li>
<li>Heat the oil in the kadai.Test how hot it is by dropping a pinch of dough into it – if it sinks, the oil hasn’t become hot enough. If the dough springs to the top with bubbles all around it, then the oil is just ready.</li>
<li>In your muruku press place the oma podi plate and load</li>
<li>the dough and press it directly into the hot oil. Fry it untill it is golden yellow and crispy.</li>
<li>Crispy omapodi is ready. Allow it to cool and store it in an air tight container.</li>
<li>We can make little variations to make it taste different.</li>
<li>Along with omam powder add 1 tsp of chilly powder and prepare the batter.</li>
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<span class="Apple-style-span" style="color: #333333; font-family: Georgia; font-size: 14px; line-height: 21px;">Sending This to </span><span class="Apple-style-span" style="color: #333333; font-family: Georgia; font-size: 14px; line-height: 21px;"> </span><span class="Apple-style-span" style="color: #333333; font-family: Georgia; font-size: 14px; line-height: 21px;"><a href="http://rumanarawat.blogspot.com/" style="color: #cc3300; text-decoration: none;">Spice Ur Senses</a></span><br />
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<div style="color: #333333; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 21px;">
Sending this Recipe to <a href="http://tasteofpearlcity.blogspot.com/" style="color: #cc3300; text-decoration: none;">Anyonecancook</a> </div>
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For Beginners,</div>
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With minimum amount of time</div>
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<span class="Apple-style-span" style="color: #222222; font-size: 13px; line-height: 18px;">With less ingredients</span></div>
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