tag:blogger.com,1999:blog-80759427995671491632023-12-18T22:54:02.789-08:00NEERU'SA collection of easy to cook and tasty recipesNeeru'shttp://www.blogger.com/profile/13267779982044763147noreply@blogger.comBlogger39125tag:blogger.com,1999:blog-8075942799567149163.post-45018718744843182312011-09-13T07:55:00.000-07:002012-08-23T10:33:26.743-07:00MIRAPAKAYA BAJJI/MIRCHI BAJJI MADE EASY<div dir="ltr" style="text-align: left;" trbidi="on">
<u></u><br />
Come monsoon.. and with rains pouring.....is the time for a hot hot mirchi bajji...until recently we used to get the bajji from outside..but finally decided to prepare it myself as it can be made more hygienically at home <br />
so finally prepared this and it turned out real good...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaXz3sG9akVaozSHZrxYGJCz0rFV4H794mnuqAhsamkbBLQ7r08ZCGxWjR-AqZmzEzpzczbVweYlvEJbfdNUd1bMgQ-0R_fYw0XG8FrdOXyMKDZVz5rvxkaBME6viuapZGgN4WBlM6k6w/s1600/Photo461.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiaXz3sG9akVaozSHZrxYGJCz0rFV4H794mnuqAhsamkbBLQ7r08ZCGxWjR-AqZmzEzpzczbVweYlvEJbfdNUd1bMgQ-0R_fYw0XG8FrdOXyMKDZVz5rvxkaBME6viuapZGgN4WBlM6k6w/s400/Photo461.jpg" width="366" /></a><br />
<u>Ingredients</u><br />
1. Bajji Chillies -250 gms<br />
2. Senagapindi/Besan/Gramflour- 2 cups<br />
3. Biyyam pindi/Rice flour-1/2 cup<br />
4.Vamu/ajwain-1 spoon<br />
5. Baking soda -a pinch<br />
6.Onion- cut into small pieces about half cup<br />
7.Coriander leaves-1 bunch<br />
8. Pudina/mint-few leaves<br />
9. Chat masala powder-1 spoon<br />
10. Lemon juice to sprinkle on bajji<br />
11. Oil for deep frying<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBOm_peA_lXDIsSPpN9HwVTKyeUZ336k30uV3S6PpXuE2AHwUd-Yh0nge2NX5xhnMHTzBHTtopyziEhqV-H27Zq7A22F5aRLTYoApQJr3RqpseA7vgU2IUjr7TnLQHFPGLI3l-73r_QbQ/s1600/july+057.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBOm_peA_lXDIsSPpN9HwVTKyeUZ336k30uV3S6PpXuE2AHwUd-Yh0nge2NX5xhnMHTzBHTtopyziEhqV-H27Zq7A22F5aRLTYoApQJr3RqpseA7vgU2IUjr7TnLQHFPGLI3l-73r_QbQ/s400/july+057.jpg" width="400" /></a> <br />
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<u>Method </u><br />
1. First add the flours in a bowl, add ajwain, salt, soda, and mix well. The batter should be of pouring consistency as it has to coat the mirchi properly.<br />
2. Slit the mirchi length wise and remove seeds..if you want the bajjis real hot..you can retain some of the seeds..now fill the mirchi with some ground ajwain.<br />
3. Dip the mirchi in batter and see that it coats properly and fry them in hot oil and take them aside..put them on a tissue paper so that excess oil is absorbed.<br />
4. Frying first time gives a thin coat to the mirchi..we need to fry it once again, so now dip these mirchis once again in the batter and fry well till they become brown.<br />
5. Now for the stuffing..in bowl add onions which are cut into small pieces, chat masala, coriander leaves, if you want you can add amchoor also if you like the tangy taste..and also shred carrots also can be used in stuffing.<br />
6. Now cut the fried bajji lengthwise and fill it with the above stuffing and sprinkle lemon juice and have them real hot.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBOm_peA_lXDIsSPpN9HwVTKyeUZ336k30uV3S6PpXuE2AHwUd-Yh0nge2NX5xhnMHTzBHTtopyziEhqV-H27Zq7A22F5aRLTYoApQJr3RqpseA7vgU2IUjr7TnLQHFPGLI3l-73r_QbQ/s1600/july+057.jpg" style="margin-left: 1em; margin-right: 1em;"></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYS4ng3rBXtjgz0-PCJzbNh1eKyhoSakhZ49ikgpDFcTzTyuI7cogE03WMnlQs-mn38Aqw-ZAmz_jDMfZ9c4G-gELJrkM840oaJZTgCIGfiQI7DUbgzM5Tlk1BYOV6OfT3Q7D162aoSV0/s1600/july+056.jpg" style="margin-left: 1em; margin-right: 1em;"><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYS4ng3rBXtjgz0-PCJzbNh1eKyhoSakhZ49ikgpDFcTzTyuI7cogE03WMnlQs-mn38Aqw-ZAmz_jDMfZ9c4G-gELJrkM840oaJZTgCIGfiQI7DUbgzM5Tlk1BYOV6OfT3Q7D162aoSV0/s1600/july+056.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="283" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYS4ng3rBXtjgz0-PCJzbNh1eKyhoSakhZ49ikgpDFcTzTyuI7cogE03WMnlQs-mn38Aqw-ZAmz_jDMfZ9c4G-gELJrkM840oaJZTgCIGfiQI7DUbgzM5Tlk1BYOV6OfT3Q7D162aoSV0/s400/july+056.jpg" width="400" /></a></div>
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Neeru'shttp://www.blogger.com/profile/13267779982044763147noreply@blogger.com3tag:blogger.com,1999:blog-8075942799567149163.post-35764309252727966702011-05-19T10:00:00.000-07:002011-05-19T23:48:49.297-07:00CHILLI CHICKEN<div dir="ltr" style="text-align: left;" trbidi="on">Chilli chicken otherwise also known as chicken 65, an indianized Chinese dish serves as a side dish or snack is easy to make and yummy to taste<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEght5UJ6aVFdKQ1FgcLUfvaXxyJglkVeExmvxaPCVQ-W1PDcG_x4kMC7KflLoAnvfveNKH4McVmU0Lj1AVPwrFEoXRhT9aMksUK78-IAz0zQE7VkKpsR3V9zZ7nI3bPAEKtW58zx57UbFo/s1600/DSC00491.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEght5UJ6aVFdKQ1FgcLUfvaXxyJglkVeExmvxaPCVQ-W1PDcG_x4kMC7KflLoAnvfveNKH4McVmU0Lj1AVPwrFEoXRhT9aMksUK78-IAz0zQE7VkKpsR3V9zZ7nI3bPAEKtW58zx57UbFo/s640/DSC00491.JPG" width="577" /></a></div><br />
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<u>Ingredients</u><br />
<br />
<br />
1. Chicken boneless 500 gm<br />
2. Chillies 4 to 5<br />
3. Cornflour 2 tbsp<br />
4. Maida/flour 1 tbsp<br />
5. Egg 1<br />
6. Soya Sauce 1.5 tsp<br />
7. Chilli sauce 1.5 tsp<br />
8. Vinegar 1.5 tsp<br />
9. Capsicum 2<br />
10. Ginger garlic paste 1.5 tsp<br />
11. Coriander leaves few<br />
12. Curd 1 tbsp<br />
13. Chilli powder 1 tsp<br />
14. Tomato sauce 1.5 tsp<br />
15. Onions 1 <br />
16. Tasting salt/ajinomoto a pinch<br />
17. Oil for frying<br />
18. Salt to taste <br />
<br />
<br />
<u>Method</u><br />
1. Clean chicken and cut into cubes and marinate by adding curd, salt, one egg, all sauces one teaspoon each, ginger garlic paste, cornflour 1.5 tsp and maida/flour and mix well and keep aside (you can refrigerate for penetration of the spices) for half an hour.<br />
2. Cut the vegetables onions and capsicum into cubes and dice the chillies.<br />
3. Take the chicken out and deep fry them in oil when they turn golden brown, strain, and leave them on tissue paper so excess oil is absorbed. <br />
4. Now take 1tbsp of oil and add onions, chillies, and capsicum and cook till soft..now add the sauces half teaspoon each, vinegar and mix well, add ajinomoto, add already fried chicken and fry well..now add half tablespoon of cornflour in some water to form slurry..to this you can also add red food color if you want a red color..and pour this in the cooking chicken and mix well...the cornflour slurry will form into a shiny sauce..now add coriander leaves and chilli chicken is ready to eat.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFyCUiFn2QoLL8JCVNrtowLZoI_VquFv9X_lv9ZMzQvcPS99gsBKuiVbra9qB4tACPPvrpUCRcYVBRDXZJ3LoKJb69ExUiwWmHXyf7obMbYqMUEobjSqrtJgvFGWMmqGENpd-ge9IKrP8/s1600/DSC00489.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFyCUiFn2QoLL8JCVNrtowLZoI_VquFv9X_lv9ZMzQvcPS99gsBKuiVbra9qB4tACPPvrpUCRcYVBRDXZJ3LoKJb69ExUiwWmHXyf7obMbYqMUEobjSqrtJgvFGWMmqGENpd-ge9IKrP8/s640/DSC00489.JPG" width="640" /></a></div><br />
</div>Neeru'shttp://www.blogger.com/profile/13267779982044763147noreply@blogger.com8tag:blogger.com,1999:blog-8075942799567149163.post-56335017007020685022011-05-05T23:09:00.000-07:002011-05-24T07:11:28.619-07:00GARELU/ULLI AND CABBAGE GARELU<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnai20TxVZziQccTahXrFANFAddYrO87am6Q9XhAn8ZT5lft2vCqWvyFS0coVux5FQpWH-mIWyDg-rBBvSWwhovWSyZoqbKo2oGUzqV0TYFLmoDzITmjq31xKV40tFMn59utHrT4lo1pk/s1600/DSC00686.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>Children loves garelu, but does not like cabbage so i make it a point to add shredded cabbage and make garelu...and they eat them happily oblivious to the fact that there is cabbage inside...sambar and <a href="http://ugadi-telugunewyear.blogspot.com/2011/03/tomato-coriander-chutney.html">TOMATO CORIANDER CHUTNEY</a> is a great combination....<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnai20TxVZziQccTahXrFANFAddYrO87am6Q9XhAn8ZT5lft2vCqWvyFS0coVux5FQpWH-mIWyDg-rBBvSWwhovWSyZoqbKo2oGUzqV0TYFLmoDzITmjq31xKV40tFMn59utHrT4lo1pk/s1600/DSC00686.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnai20TxVZziQccTahXrFANFAddYrO87am6Q9XhAn8ZT5lft2vCqWvyFS0coVux5FQpWH-mIWyDg-rBBvSWwhovWSyZoqbKo2oGUzqV0TYFLmoDzITmjq31xKV40tFMn59utHrT4lo1pk/s640/DSC00686.JPG" width="640" /></a><br />
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<u>Ingredients</u><br />
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1.Urad Dal/minappapu1 cup (for about 15 garelu/vada)<br />
2.Onion 1 small, chopped<br />
3.Cabbage 1/2 cup, chopped<br />
4.Chilli 3-4, chopped<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZK4Z7trDB7gajI48N7112I_7KpbQzKHmce9BKPh_dPrJn2KaZGcr0pNfMwbRM3yEYgu0qkSL51vg3uAYt_9v_dMvtoFP2LSy-XYladIrhyjIFebTsclVUQuFBPRE6FouAWN7GCLOeLfQ/s1600/DSC00689.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="545" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZK4Z7trDB7gajI48N7112I_7KpbQzKHmce9BKPh_dPrJn2KaZGcr0pNfMwbRM3yEYgu0qkSL51vg3uAYt_9v_dMvtoFP2LSy-XYladIrhyjIFebTsclVUQuFBPRE6FouAWN7GCLOeLfQ/s640/DSC00689.JPG" width="640" /></a> <br />
5.Coriander leaves, chopped 2-3 tbsp<br />
6.curry leaves chopped 2-3tbsp<br />
7.Oil (for deep frying)<br />
8.Salt to taste<br />
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<u>Batter Preparation</u><br />
1. Soak urad dal in water for 4-5 hours.<br />
2. Wash it and grind it into a thick batter without adding water (or as little water as possible).<br />
3. Transfer the batter into a vessel. Add all the other ingredients (except oil) and mix well. Add salt to taste.<br />
4. Make garelu immediately (otherwise the batter will become loose because of onions) or else you can store in fridge and later add onions and make garelu.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4xOrHMv2U47jDUkzHqHYzMzp-dgwByFQ0gui96XPDD7kWSReNnHiRcGWuwM8gVcQlGxpJADvyO2ILRuJbYX8spQ16l1tEPkx2p6qK9Q67VTdaTBNqJbbRUEgiItBcOTX6JJC7v5DLWaQ/s1600/DSC00691.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4xOrHMv2U47jDUkzHqHYzMzp-dgwByFQ0gui96XPDD7kWSReNnHiRcGWuwM8gVcQlGxpJADvyO2ILRuJbYX8spQ16l1tEPkx2p6qK9Q67VTdaTBNqJbbRUEgiItBcOTX6JJC7v5DLWaQ/s640/DSC00691.JPG" width="640" /></a> <br />
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<a href="http://www.foodista.com/food/8RWT36N2/cabbage" style="background: url("http://cf.foodista.com/static/images/widget_red.png") no-repeat scroll 0px -10px transparent; display: block; padding: 10px 0pt 0pt; text-decoration: none; width: 260px;"><span style="background-color: #c44f50; display: block; overflow: hidden; padding: 0pt 10px; text-indent: 0pt;"><img alt="" src="http://dyn.foodista.com/content/images/ed94c223e721552e201ef218478145414ba136cb_240x180c.jpg" style="border: medium none; height: 180px; margin: 0pt; padding: 0pt 0pt 5px; width: 240px;" /><span style="-moz-border-radius: 5px 5px 5px 5px; background-color: #c36c6d; color: white; float: left; font-family: arial,helvetica,clean,sans-serif; font-size: 15px; overflow: hidden; padding: 5px; text-align: left; width: 155px;">Cabbage</span><img src="http://cf.foodista.com/static/images/widget_logo.png" style="border: medium none; float: right; height: 25px; margin: 0pt; padding: 0pt; width: 70px;" /></span><span style="background: url("http://cf.foodista.com/static/images/widget_red.png") no-repeat scroll 0px 0px transparent; clear: both; display: block; height: 10px; padding: 0pt;"></span><img src="http://dyn.foodista.com/content/embed/z1.png?foodista_widget_8RWT36N2_AAAAAAAA" style="display: none;" /></a> <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4xOrHMv2U47jDUkzHqHYzMzp-dgwByFQ0gui96XPDD7kWSReNnHiRcGWuwM8gVcQlGxpJADvyO2ILRuJbYX8spQ16l1tEPkx2p6qK9Q67VTdaTBNqJbbRUEgiItBcOTX6JJC7v5DLWaQ/s1600/DSC00691.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br />
</a></div></div>Neeru'shttp://www.blogger.com/profile/13267779982044763147noreply@blogger.com1tag:blogger.com,1999:blog-8075942799567149163.post-53333729433946143452011-04-02T05:08:00.000-07:002011-04-02T05:10:37.704-07:00PAPAYA DELIGHT<div dir="ltr" style="text-align: left;" trbidi="on"><div style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">Papaya is not only a delicious fruit to eat, it also contains abundant health benefits and medicinal value. Papaya can be eaten as a fruit, a smoothie or even a milkshake. This is a salad with a dash of lime, mint leaves, and honey..here is how it is....</span></div><span style="font-family: arial,helvetica; font-size: x-small;"><span style="font-size: x-small;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7PNtxor5M7cxjfB5IiLD3HG_qlOZwEQJa5soF6HgSSCLxRuyu6I7xEhO85MY-gWsgwDP_wIs7k_rfaG4gusbtvOhjplCJRnkgjtCRymKZUzNgjfsVZqNDOH2XIx_dLFhpMKmm6y_tDQo/s1600/DSC00642.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg7PNtxor5M7cxjfB5IiLD3HG_qlOZwEQJa5soF6HgSSCLxRuyu6I7xEhO85MY-gWsgwDP_wIs7k_rfaG4gusbtvOhjplCJRnkgjtCRymKZUzNgjfsVZqNDOH2XIx_dLFhpMKmm6y_tDQo/s640/DSC00642.JPG" width="592" /></a></div><span style="font-family: arial,helvetica; font-size: x-small;"><span style="font-size: x-small;"><br />
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<div style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;"><u>Method</u></span></div><div style="font-family: Times,"Times New Roman",serif;"><span style="font-size: large;">Cut papaya into cubes and add cut mint leaves and dash of lime juice and pour a spoonful of honey over it and toss and have it..</span><span style="font-size: large;">savouring the taste you are also ingesting all the benefits associated with eating the fruit, which will result in good health for you. </span></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkweaoXNxXZlOJrYp258nnv_CDxNlHlbJ2rWL18OPThqE9P5EJGnOfSObJB57k8BjD8ZBKDyi9OH_pg_VBS5a6CaHYnrGr_GM4IU0LfZkwdfLpvwmdHdgBWr2-fit25JfTEIj699Sw42c/s1600/DSC00645.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkweaoXNxXZlOJrYp258nnv_CDxNlHlbJ2rWL18OPThqE9P5EJGnOfSObJB57k8BjD8ZBKDyi9OH_pg_VBS5a6CaHYnrGr_GM4IU0LfZkwdfLpvwmdHdgBWr2-fit25JfTEIj699Sw42c/s640/DSC00645.JPG" width="520" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDpeFXyK8HMFkkYQhRNVAOjGLB9xnTJpqmYQAUw0m22AhTZXHIXYtIS6hbtJJVMh5jFlKDiTAk-V5WIfxBA1znlba7meKkOl-WNbfPuKGMfgfbdqV1xTICC7gMEGZbVyDT8MwM5MaDooI/s1600/DSC00643.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="554" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDpeFXyK8HMFkkYQhRNVAOjGLB9xnTJpqmYQAUw0m22AhTZXHIXYtIS6hbtJJVMh5jFlKDiTAk-V5WIfxBA1znlba7meKkOl-WNbfPuKGMfgfbdqV1xTICC7gMEGZbVyDT8MwM5MaDooI/s640/DSC00643.JPG" width="640" /></a></div><span style="font-family: arial,helvetica; font-size: x-small;"><span style="font-family: Verdana; font-size: x-small;"> </span></span><span style="font-family: arial,helvetica; font-size: x-small;"><span style="font-size: x-small;"><u> </u></span></span></div>Neeru'shttp://www.blogger.com/profile/13267779982044763147noreply@blogger.com2tag:blogger.com,1999:blog-8075942799567149163.post-35987333785829367482011-03-31T08:47:00.000-07:002011-03-31T19:27:23.787-07:00TOMATO CORIANDER CHUTNEY<div dir="ltr" style="text-align: left;" trbidi="on">Now as it is the season for tomatoes and as they are available in lump sum right time to make a tomato chutney and to this we can add the green leaves like coriander which is a real good combination..this chutney goes well with idli, dosa, pongal, and even steaming rice. It is easy to make and tasty to eat.. <u></u><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisRmnziuT2Y0NtA59ks3pHTEOQYgBJz9HuCldIA0LyPscDuW7BekcpEEQry_CRUKjogJJE1UHP1-J6Yo33u4vJhb3H1BUk2a-FdhGaq9mVKwOj8NTYdurAlr8wRs2WqNz0Ni2sL__G8nc/s1600/DSC00630.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="387" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisRmnziuT2Y0NtA59ks3pHTEOQYgBJz9HuCldIA0LyPscDuW7BekcpEEQry_CRUKjogJJE1UHP1-J6Yo33u4vJhb3H1BUk2a-FdhGaq9mVKwOj8NTYdurAlr8wRs2WqNz0Ni2sL__G8nc/s400/DSC00630.JPG" width="400" /></a></div><br />
<u>Ingredients</u><br />
Tomatoes 250 gm<br />
Green chillies 6-7 (individual preference)<br />
Coriander leaves 1 bunch<br />
Tempering seeds<br />
Methi 1/2 tsp<br />
Mustard seeds 1 tsp<br />
Urad dal/minapappu 1tsp<br />
Mustard seeds/Avalu 1/2 tsp<br />
Coriander seeds 1/2 tsp<br />
chana dal/senagapappu 2 tsp<br />
Jeera 1/2 tsp <br />
Oil for frying<br />
salt to taste<br />
hing a bit<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioU0dFBIk_qxUM1mky1H95OO-odyuCwigfIMvBZUemX4tWpM3gKYrLsB2dfr2y7ZHnHtv8pxC4SPWcd0_RBp8LacJ0fLoiC8B0RwxrDIcDv-C58EOLNZRyMmleoUOWwK9Fd15N4-j-pRI/s1600/DSC00635.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioU0dFBIk_qxUM1mky1H95OO-odyuCwigfIMvBZUemX4tWpM3gKYrLsB2dfr2y7ZHnHtv8pxC4SPWcd0_RBp8LacJ0fLoiC8B0RwxrDIcDv-C58EOLNZRyMmleoUOWwK9Fd15N4-j-pRI/s640/DSC00635.JPG" width="640" /></a></div><br />
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<u>Method</u><br />
1. Wash the tomatoes well cut them into big pieces. Take 1 tsp of oil in a pan/pressure cooker and put the tomato pieces and cook till 3 whistles if in a cooker..no need to add water as the juice from tomatoes is sufficient..if cooking in a pan cook till tomatoes are soft and cool and keep aside.<br />
2. In a pan take 1 tsp of oil and add slit green chillies and fry well and add the tempering seeds one by one..and fry well..after the seeds turn brown add washed and cut coriander leaves and fry for sometime..now switch off and add hing to it and mix well.<br />
3. Now powder the above mixture..if it coarsely ground add a few pieces of tomato that have been cooked..so that we get a smooth paste..now add the remaining tomatoes and juice that oozed out of the tomatoes and add salt and grind again.<br />
4. Now for tempering take 1 tsp oil..add mustard seeds, urad dal, jeera, red chilli (one or two), and curry leaves and fry well and put this tempering on the chutney and mix well...now the tangy tomato chutney is ready to eat...can have it with idli, dosa, pongal, and even rice.<br />
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Note: If you want you can use dry red chillies instead of green chillies.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCVioyVFcGFRJcnk6pdtZj6XNcEpd2jn239wqlcNqAeXP-kRk4sxwUUxCg5PT6WCftcNVo58rtihUYClMUI_CYPGklr1nILrQhVLXrUPp7TeXlprgUcep2AM8fF4ctmZ2FSHRrV3sSaEg/s1600/DSC00631.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCVioyVFcGFRJcnk6pdtZj6XNcEpd2jn239wqlcNqAeXP-kRk4sxwUUxCg5PT6WCftcNVo58rtihUYClMUI_CYPGklr1nILrQhVLXrUPp7TeXlprgUcep2AM8fF4ctmZ2FSHRrV3sSaEg/s640/DSC00631.JPG" width="640" /></a></div>This chutney goes to the following events<br />
"Herbs & Flowers - Coriander" at krithiskitchen and <span style="font-family: "Times New Roman"; font-size: 12pt;"></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzgEdXsNaPj0EABrs-7cTH6xvLAvUEzmiy6sA_KjoFJXBHyuPURz2155nqTZbqrblpbKgHCUP4j-cn4vti0DbDrKVFqc2U1c0xe_m03xIm7dHmvxNMHY0C3_CHXw9vOH5e0xuMGPFBQfY/s1600/H%2526F-Coriander.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="198" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhzgEdXsNaPj0EABrs-7cTH6xvLAvUEzmiy6sA_KjoFJXBHyuPURz2155nqTZbqrblpbKgHCUP4j-cn4vti0DbDrKVFqc2U1c0xe_m03xIm7dHmvxNMHY0C3_CHXw9vOH5e0xuMGPFBQfY/s200/H%2526F-Coriander.JPG" width="200" /></a></div><div class="MsoNormal"><br />
<span class="apple-style-span"><b><span style="color: #741b47; font-family: Arial;"><span style="font-size: 10pt;"> </span></span></b></span>to <span style="font-family: "Times New Roman"; font-size: 12pt;">Sanyukta of creativesanyukta </span><br />
<span class="apple-style-span"><b><span style="color: #741b47; font-family: Arial;"><a href="http://creativesanyukta.blogspot.com/2011/02/guest-hosting-cooking-with-whole.html"><span style="font-size: 10pt;">Cooking with Whole foods(Whole Fruits/Whole Vegetables)-TOMATO</span></a></span></b></span> on behalf of Kiran of SAMUDHURA</div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2K9CnTY80mnHMLu1vaXcs1jl4xd98FB0ByGTHz6zqq1O0EBLD3CfyzPozU4i21G6CcPUHIX9BMrvpHvaoQ7f7DEgTJOGROnzrrQkyxz3Mc8HalPW2GpMGOBvKtIaN06BHBlT2n2wAIHU/s1600/tomato.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="200" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2K9CnTY80mnHMLu1vaXcs1jl4xd98FB0ByGTHz6zqq1O0EBLD3CfyzPozU4i21G6CcPUHIX9BMrvpHvaoQ7f7DEgTJOGROnzrrQkyxz3Mc8HalPW2GpMGOBvKtIaN06BHBlT2n2wAIHU/s200/tomato.jpg" width="200" /></a></div><br />
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</div>Neeru'shttp://www.blogger.com/profile/13267779982044763147noreply@blogger.com2tag:blogger.com,1999:blog-8075942799567149163.post-48336182081370973092011-03-28T09:28:00.000-07:002011-03-28T21:49:20.409-07:00CHICKEN LIVER FRY<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg449wKqPXWDxWtxXSEwAdh4w664lgkGc01wMg0OFD7a4GA__aOr1Y20JCKCTH-eeuMDDtHYFg_mlgTHyn02pqUqPvJd1U_a1hyphenhyphen1Q6iSPYNZDFjMq5MapWEzVNppdasKFsutfKJfCq-H4/s1600/DSC00612.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>Chicken liver fry happens to be kid's favorite..so I surfed and found out the nutrients in chicken liver.. it contains a whopping 62% of vitamin A, 41% of folate, and 77% percent of vitamin B12. It also provides you with 9% of your protein per day and also ut perhaps chicken livers provide your body with 14% of the iron your body needs daily. Because many people today are anemic and do not consume enough iron, eating chicken liver now and then can help them meet their necessary iron requirements. Chicken livers are also surprisingly low in fat, and for those who are on a diet with limited carbs, they contain no carbohydrates. People who are watching their cholesterol levels should probably enjoy liver only very rarely because of the cholestrol levels in chicken livers. So an easy and simple dish can be made with chicken liver which is very easy to make....<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg449wKqPXWDxWtxXSEwAdh4w664lgkGc01wMg0OFD7a4GA__aOr1Y20JCKCTH-eeuMDDtHYFg_mlgTHyn02pqUqPvJd1U_a1hyphenhyphen1Q6iSPYNZDFjMq5MapWEzVNppdasKFsutfKJfCq-H4/s1600/DSC00612.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="532" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg449wKqPXWDxWtxXSEwAdh4w664lgkGc01wMg0OFD7a4GA__aOr1Y20JCKCTH-eeuMDDtHYFg_mlgTHyn02pqUqPvJd1U_a1hyphenhyphen1Q6iSPYNZDFjMq5MapWEzVNppdasKFsutfKJfCq-H4/s640/DSC00612.JPG" width="640" /></a><br />
<u><br />
</u><br />
<u><br />
</u><br />
<u>Ingredients:</u><br />
<u> </u><br />
<u></u><br />
1. Chicken liver 500 gm<br />
2. Onions 2<br />
3. Chilli powder 1.5-2 tsp (acc to one's preference)<br />
4. Salt to taste<br />
5. Curd 1 tablespoon<br />
6. Ginger garlic paste1.5 tsp<br />
7. Garam masala powder 1.5-2 tsp (acc to one's preference)<br />
8. Turmeric powder 1/2 tsp<br />
9. Cashew nuts a few<br />
10. Curry leaves a few<br />
11. Oil<br />
<br />
<u>Method</u><br />
<br />
1. Wash the chicken liver pieces and marinate with curd, salt, turmeric powder, chilli powder, and garam masala and mix well and keep aside for 30 minutes.<br />
2. After 30 minutes cook the chicken liver marinade in simmer...the chicken liver pieces cook in the curd and spices mixture. Cook in simmer.for about 8-10 minutes...cool the liver pieces and cut them into bite pieces<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi40PWPulR5D1gCgGyePtI8S7n1CaHITbcT5g21s_9HboTClJfIBftwpnGgr-2t9H0-l2XRb9muSAw4KyPP-aMy8s_Zz6SueWgyDJoGQYKr2NYxraFPpXCLWR7tXCm5NrJIgRvL2XTG0Cw/s1600/DSC00613.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>3.Now take oil in a pan..add curry leaves, cashew nuts, and fry well...add onion and fry till they are soft...add the cooked liver pieces along with the marinade and fry well for 6 to 8 minutes...check for salt and spices and if required...garnish with coriander leaves and it is ready to be served...a real tasty treat for kids..goes well with sambar .as a side dish..so do try it..<br />
<img border="0" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi40PWPulR5D1gCgGyePtI8S7n1CaHITbcT5g21s_9HboTClJfIBftwpnGgr-2t9H0-l2XRb9muSAw4KyPP-aMy8s_Zz6SueWgyDJoGQYKr2NYxraFPpXCLWR7tXCm5NrJIgRvL2XTG0Cw/s640/DSC00613.JPG" width="640" /> <br />
<br />
Other chicken varieties you might like<br />
<br />
<a href="http://ugadi-telugunewyear.blogspot.com/2010/11/hyderabadi-chicken-dum-biryani.html">HYDERABADI CHICKEN DUM BIRYANI</a><br />
<a href="http://ugadi-telugunewyear.blogspot.com/2011/02/bachelors-chicken.html">BACHELOR'S CHICKEN CURRY</a><br />
<a href="http://ugadi-telugunewyear.blogspot.com/2011/03/nellore-chicken-fry.html">NELLORE CHICKEN FRY</a><br />
<a href="http://ugadi-telugunewyear.blogspot.com/2010/11/spicy-chicken-curry.html">SPICY CHICKEN CURRY</a><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhg449wKqPXWDxWtxXSEwAdh4w664lgkGc01wMg0OFD7a4GA__aOr1Y20JCKCTH-eeuMDDtHYFg_mlgTHyn02pqUqPvJd1U_a1hyphenhyphen1Q6iSPYNZDFjMq5MapWEzVNppdasKFsutfKJfCq-H4/s1600/DSC00612.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"> </a></div>Neeru'shttp://www.blogger.com/profile/13267779982044763147noreply@blogger.com5tag:blogger.com,1999:blog-8075942799567149163.post-83216307203368473062011-03-24T08:11:00.000-07:002011-03-28T21:53:42.354-07:00VANKAYA MASALA KURA/BRINJAL MASALA CURRY<div dir="ltr" style="text-align: left;" trbidi="on">Any curry made with brinjal tastes real good, but nothing beats a masala vankaya curry. I learnt this from my friend Indira and tried it out and this turned out real well...my son who actually hates brinjal feasted on it..so here is how it is...<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-SrJEgKgqmDFRgi_WMyI-2-BB98p99rooXxGsMleLnreqIRqU1U2HdNhCsD-u0TRfYAYTmOpQHPGuf6g0aytFvX-ywfwsPupAL2sspAmP5j0QOpQT3fOXbhfLNunKt4_Hah6eiEB0nQY/s1600/DSC00601.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj-SrJEgKgqmDFRgi_WMyI-2-BB98p99rooXxGsMleLnreqIRqU1U2HdNhCsD-u0TRfYAYTmOpQHPGuf6g0aytFvX-ywfwsPupAL2sspAmP5j0QOpQT3fOXbhfLNunKt4_Hah6eiEB0nQY/s640/DSC00601.JPG" width="640" /></a></div><br />
<u>Ingredients </u><br />
For masala<br />
1. Grated coconut 1 tablespoon<br />
2. Til seeds/white nuvvulu 1.5 spoon<br />
3. Clove 2-3<br />
4. Cinammon a 1 inch piece cut into small pieces<br />
5.Pepper a few<br />
6. Biryani leaf 1<br />
<u><br />
</u><br />
<u>For curry</u><br />
1. Onions 3<br />
2. Tomatoes 3 (make a tomato puree)<br />
3. Ginger garlic paste 1 tsp<br />
4. Brinjal 500 gm<br />
5. Coriander and curry leaves a few<br />
6. Oil for frying<br />
7. Salt to taste<br />
8. Turmeric 1tsp<br />
9. Chilli powder 2tsp(can increase according to one's preference)<br />
<br />
<u><br />
</u><br />
<u>Method</u><br />
1. Slit the brinjal into four pieces from bottom by keeping the stem intact. Now take oil for deep frying . Fry the brinjals in oil till they turn soft and put them on a tissue paper to absorb excess oil.<br />
<br />
2. Now just leave 1 tsp of oil and remove the remaining oil..in this oil fry the masala ingredients..fry coconut last....cool it and make a smooth paste of this.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYFujK2lvPDFWQLPjDQ2wvO3C2pGPIkGICobvQtjDtB7nbLTwTQTh0XqtQGMZWQUuao8W07BvSDE4w367ZxsOd3Zj_nlpW0tzObvXYzbGLC4PpakMXa12jpwVyBWmI2cVhfDwxnyzAj9E/s1600/DSC00600.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>3. Now take 1.5 tbsp of oil, heat it, and add curry leaves...now add onion..fry well...and add tomato puree and fry well till the raw smell is gone...now add the masala paste, turmeric, chilli powder, salt, and add some water and cook for some time... add already deep fried brinjal and mix the gravy so that the brinjals are coated with the gravy...add some more water.if required..cook for 15 minutes and garnish with coriander leaves.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYFujK2lvPDFWQLPjDQ2wvO3C2pGPIkGICobvQtjDtB7nbLTwTQTh0XqtQGMZWQUuao8W07BvSDE4w367ZxsOd3Zj_nlpW0tzObvXYzbGLC4PpakMXa12jpwVyBWmI2cVhfDwxnyzAj9E/s1600/DSC00600.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYFujK2lvPDFWQLPjDQ2wvO3C2pGPIkGICobvQtjDtB7nbLTwTQTh0XqtQGMZWQUuao8W07BvSDE4w367ZxsOd3Zj_nlpW0tzObvXYzbGLC4PpakMXa12jpwVyBWmI2cVhfDwxnyzAj9E/s640/DSC00600.JPG" width="640" /></a> <br />
<br />
Other brinjal varieties you might like<br />
<a class="gs-title" href="http://ugadi-telugunewyear.blogspot.com/2011/02/venn-vankaya-brinjal-stuffed-with.html" target="_blank">BRINJAL STUFFED WITH BUTTER MASALA</a><br />
<a class="gs-title" href="http://ugadi-telugunewyear.blogspot.com/2010/11/brinjal-curry-with-dash-of-dhania.html" target="_blank">EGG PLANT (BRINJAL CURRY ) WITH A <b>DASH OF DHANIA</b></a> <br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhYFujK2lvPDFWQLPjDQ2wvO3C2pGPIkGICobvQtjDtB7nbLTwTQTh0XqtQGMZWQUuao8W07BvSDE4w367ZxsOd3Zj_nlpW0tzObvXYzbGLC4PpakMXa12jpwVyBWmI2cVhfDwxnyzAj9E/s1600/DSC00600.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br />
</a></div>Neeru'shttp://www.blogger.com/profile/13267779982044763147noreply@blogger.com1tag:blogger.com,1999:blog-8075942799567149163.post-2035273348249659932011-03-18T10:28:00.000-07:002011-03-28T20:02:58.193-07:00MURI MIXTURE<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPZjBDKzV_BOYLEd-4zgqIGFBBbAHBzECdIe5_AJy9wwr54cZLk4o-QZ3hoEOzqe-iGvvpB62Qx7RagRWB3y1RDbFGrOYp9HSM6CDgw13D0hGyPbTQzEY17MbJvvaxrbxgHtVXCx3ZH0M/s1600/DSC00607.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><span style="font-size: small;">Muri mixture is famous snack at vizag beach..a must try..it is easy to make and tastes awesome...we can make it more hygienically at home</span>..so here is how it is..<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggYeZPeOcAsLFcbyHx2R6imTQHFFRA-X9Mnbm2hArb0ao-fAsPkBrbFCvsAyW4AnmA0yEJ_IJI9kMZBQdN0wlnFLwLYFPsaOH37JkK2MbNshrkS90UbwaxhElJbmg8gFhyDxfNWp3f4j0/s1600/DSC00606.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggYeZPeOcAsLFcbyHx2R6imTQHFFRA-X9Mnbm2hArb0ao-fAsPkBrbFCvsAyW4AnmA0yEJ_IJI9kMZBQdN0wlnFLwLYFPsaOH37JkK2MbNshrkS90UbwaxhElJbmg8gFhyDxfNWp3f4j0/s400/DSC00606.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1w-Rccc4tQQDN8gDMT7YdOHEPYdanhp_gOx5XbGEddc0ruLs2vbwOlPkTq_mCYAmQctOhO1bI2RbDygIWqlP4RugaztB9zTm27RrIQ1zZf3HiS37TqVCSYlZVv-71MED9fVQHrn4FUxc/s1600/DSC00605.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><br />
<span style="font-size: small;"> </span><br />
<span style="font-size: small;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1w-Rccc4tQQDN8gDMT7YdOHEPYdanhp_gOx5XbGEddc0ruLs2vbwOlPkTq_mCYAmQctOhO1bI2RbDygIWqlP4RugaztB9zTm27RrIQ1zZf3HiS37TqVCSYlZVv-71MED9fVQHrn4FUxc/s1600/DSC00605.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1w-Rccc4tQQDN8gDMT7YdOHEPYdanhp_gOx5XbGEddc0ruLs2vbwOlPkTq_mCYAmQctOhO1bI2RbDygIWqlP4RugaztB9zTm27RrIQ1zZf3HiS37TqVCSYlZVv-71MED9fVQHrn4FUxc/s400/DSC00605.JPG" width="400" /></a><br />
<br />
<div class="MsoNormal">Puffed rice / Maramaraalu - 2 cup</div><div class="MsoNormal">Onion - 1 diced into really small pieces</div><div class="MsoNormal">Tomatoes 1 diced into small pieces)</div><div class="MsoNormal">Coriander leaves cut fine</div><div class="MsoNormal">Peanuts - 2tbsp</div><div class="MsoNormal">Red chilli Powder - as per your taste</div><div class="MsoNormal">Salt - as per your taste, add less as puffed rice does not require much salt</div><div class="MsoNormal">Lemon juice - as per your taste</div><div class="MsoNormal">Sev- 1 to 1.5 tablespoon</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><u>Method </u></div><div class="MsoNormal"> Take a wide dish and add puffed rice,salt,redchilli powder,roasted peanuts, crushed sev, onions, tomatoes,lemon juice and coriander leaves and mix thoroughly so that all spices are mixed evenly..so now a tasty snack is ready for kids and even weight watchers too</div><div class="MsoNormal"> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPZjBDKzV_BOYLEd-4zgqIGFBBbAHBzECdIe5_AJy9wwr54cZLk4o-QZ3hoEOzqe-iGvvpB62Qx7RagRWB3y1RDbFGrOYp9HSM6CDgw13D0hGyPbTQzEY17MbJvvaxrbxgHtVXCx3ZH0M/s1600/DSC00607.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPZjBDKzV_BOYLEd-4zgqIGFBBbAHBzECdIe5_AJy9wwr54cZLk4o-QZ3hoEOzqe-iGvvpB62Qx7RagRWB3y1RDbFGrOYp9HSM6CDgw13D0hGyPbTQzEY17MbJvvaxrbxgHtVXCx3ZH0M/s400/DSC00607.JPG" width="400" /></a></div><div class="MsoNormal">This recipe goes to the following event:<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Hv0-VC7O1c94mPrlKQStPVx9cB7J4-TN3R1Vk7ZbiYQvECPT_CkSCfDoO8uxjIcicWtggeCQs3NienrAOUvAtcdHXqfrmXJaLVJR017W-6hS4JFjzEUj0haU1ots-0RbTOQbJzQjFYc/s1600/Healthy+Recipe+Hunt2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div class="separator" style="clear: both; text-align: center;"><b><span style="font-family: "Times New Roman"; font-size: 12pt;"><a href="http://http//showandtell-vatsala.blogspot.com/2011/02/event-announcment-holi-aayi-re.html">HOLI AAYI RE!</a> By Vatsala of show and tell and “HRH – Puffed Rice” event at kurinjikathambam</span></b></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRlUOKAEr2ao1Hm6J3Ej3IkSRimUPycUcK8fknrNBrsPpJZoKld3pT5H14zQsqSma5Yu_Wi9s-cy-yfEA5gnXLWBxi93Gl910uZSaw16k1J-Yy5a-scflpPOXJ3ZTsc3gysWAhauaj7AA/s1600/HoliAayiRe.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="125" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRlUOKAEr2ao1Hm6J3Ej3IkSRimUPycUcK8fknrNBrsPpJZoKld3pT5H14zQsqSma5Yu_Wi9s-cy-yfEA5gnXLWBxi93Gl910uZSaw16k1J-Yy5a-scflpPOXJ3ZTsc3gysWAhauaj7AA/s200/HoliAayiRe.jpg" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Hv0-VC7O1c94mPrlKQStPVx9cB7J4-TN3R1Vk7ZbiYQvECPT_CkSCfDoO8uxjIcicWtggeCQs3NienrAOUvAtcdHXqfrmXJaLVJR017W-6hS4JFjzEUj0haU1ots-0RbTOQbJzQjFYc/s1600/Healthy+Recipe+Hunt2.JPG" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="157" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4Hv0-VC7O1c94mPrlKQStPVx9cB7J4-TN3R1Vk7ZbiYQvECPT_CkSCfDoO8uxjIcicWtggeCQs3NienrAOUvAtcdHXqfrmXJaLVJR017W-6hS4JFjzEUj0haU1ots-0RbTOQbJzQjFYc/s200/Healthy+Recipe+Hunt2.JPG" width="200" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><b><span style="font-family: "Times New Roman"; font-size: 12pt;"> </span></b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRlUOKAEr2ao1Hm6J3Ej3IkSRimUPycUcK8fknrNBrsPpJZoKld3pT5H14zQsqSma5Yu_Wi9s-cy-yfEA5gnXLWBxi93Gl910uZSaw16k1J-Yy5a-scflpPOXJ3ZTsc3gysWAhauaj7AA/s1600/HoliAayiRe.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br />
</a></div></div></div>Neeru'shttp://www.blogger.com/profile/13267779982044763147noreply@blogger.com1tag:blogger.com,1999:blog-8075942799567149163.post-5287510517592601082011-03-14T01:53:00.000-07:002011-03-14T02:19:21.204-07:00WHEAT RAVVA UPMA<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"></div><div dir="rtl" style="text-align: right;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>Wheat Ravva Upma is an ideal breakfast and also one pot meal and quite nutritious as it has vegetables ..can be made very easily..I make this in a pressure cooker ..if you want you can also make it in a pan...this is how it is...<br />
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<img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj7mBi-si4WeGkalrOw2z9036XMiwkwIAI0mCqSUncv0tcPeW7agM9SKjpTBiYYacfMxI-cTURtBGADyN_gahrl2jZzFvEtjm6v2ip8aCZvD3O1KRuL42CTYyhmoY1ZYPMDvdjQF-YIi24/s640/DSC00044.JPG" width="640" /> <br />
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<u>Ingredients: </u><br />
1. Wheat ravva 1 cup<br />
2. Onions 1<br />
3. Tomato 1<br />
4. Chillies 2 or 3(individual preference)<br />
5. Peas 1 tablespoon<br />
6. Carrot 1 (big)<br />
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7. Potatoes 2<br />
8. Curry leaves a sprig<br />
9. Coriander leaves<br />
10. Salt to taste<br />
12. Oil 1 tablespoon<br />
13. Ginger a few pieces <br />
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<u>Tempering</u><br />
1. Mustard seeds<br />
2. Chann dal<br />
3. Jeera<br />
4. Cashew nuts a few<br />
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<u>Method</u><br />
1. Take a cooker (or kadai)..put oil, heat it and add all tempering seeds and fry well, add cashew nuts and curry leaves and fry well.<br />
2. Now add onions and fry well...when onions turn translucent tomatoes and chillies..and fry well, add cut vegetables (in cubes) one by one and add salt and mix well.<br />
3. Now add wheat rava and mix well..for one cup of rava add..2 to 2.5 cups of water..depends on what consistency you want..if you want it smooth add more water..mix well and close the lid and keep the whistle.<br />
4. After two whistles simmer for 10 minutes and switch off. If you are doing in kadai..add water to ravva and cook till it is cooked...for beginners cooker is a easy option and upma is ready to be served in 15 minutes..Open the lid and garnsih with coriander leaves..<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeYPo9laDbKWrlZyK4n9o6bgMFI3_tR0RSi0S4ti1uAoyrcgmFxq8-7ttwZhjwAI6S85r-Fo-OgH64zlUxgfL81fJPxTk9uCfqtzlzeOnPA7VOZtYmhwcs-WkpQvu3-e1YPoMwJqXVPpg/s1600/DSC00047.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeYPo9laDbKWrlZyK4n9o6bgMFI3_tR0RSi0S4ti1uAoyrcgmFxq8-7ttwZhjwAI6S85r-Fo-OgH64zlUxgfL81fJPxTk9uCfqtzlzeOnPA7VOZtYmhwcs-WkpQvu3-e1YPoMwJqXVPpg/s640/DSC00047.JPG" width="640" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZnTS8g6P_lOEGMv-tX4swYu-dtTcIpv8NkOrw8dgp-7hnJVKjgd6kuI6rdUGq5swtjb-9b_C_Ui4y6Dvx5VLUOEEAIgrTCow5-Sqvo5ntKzBshWLSxZ1mFrd7LbgHqMV0VOd0rts-Cjg/s1600/DSC00046.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZnTS8g6P_lOEGMv-tX4swYu-dtTcIpv8NkOrw8dgp-7hnJVKjgd6kuI6rdUGq5swtjb-9b_C_Ui4y6Dvx5VLUOEEAIgrTCow5-Sqvo5ntKzBshWLSxZ1mFrd7LbgHqMV0VOd0rts-Cjg/s640/DSC00046.JPG" width="640" /></a></div><br />
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</div>Neeru'shttp://www.blogger.com/profile/13267779982044763147noreply@blogger.com3tag:blogger.com,1999:blog-8075942799567149163.post-25062617630727282562011-03-06T02:10:00.000-08:002011-03-06T02:10:16.842-08:00NELLORE CHICKEN FRY<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGVO4WEDofcKP8yjrWLOYfFqkoa_wYTdUsRirgFSTimxWkkf2E9c1wz7Nj900vB7YCArDq8xBUxkfVQAE5I6r2yI0eUKnZghbSJ-DfQv_IiQdavBOgvqCzzk-DWwe36goPboDHuEOxOIw/s1600/DSC00427.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div>Nellore chicken fry is a spicy curry made in nellore style...rather simplified by me...can be had with sambar, rasam as a side dish..or even with plain rice..this is how it is....<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGVO4WEDofcKP8yjrWLOYfFqkoa_wYTdUsRirgFSTimxWkkf2E9c1wz7Nj900vB7YCArDq8xBUxkfVQAE5I6r2yI0eUKnZghbSJ-DfQv_IiQdavBOgvqCzzk-DWwe36goPboDHuEOxOIw/s1600/DSC00427.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGVO4WEDofcKP8yjrWLOYfFqkoa_wYTdUsRirgFSTimxWkkf2E9c1wz7Nj900vB7YCArDq8xBUxkfVQAE5I6r2yI0eUKnZghbSJ-DfQv_IiQdavBOgvqCzzk-DWwe36goPboDHuEOxOIw/s640/DSC00427.JPG" width="640" /></a><br />
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<u>Ingredients:</u><br />
1. Chicken 1/2 kg<br />
2. Onions 2<br />
3. Tomatoes 1<br />
4. Chilles 2<br />
5. Chilli powder 1.5 to 2 tsp<br />
6. Ginger garlic paste 1.5 tsp<br />
7.Curry leaves a sprig<br />
8. Cashew nuts a few<br />
9. Coriander a few leaves<br />
10. Curd 1 tbsp<br />
11. Salt to taste<br />
12. Oil for frying<br />
13. Coconut.grated 1/4 cup<br />
14 Garam masala 2tsps<br />
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<u>For masala:</u><br />
Normally whole garam masala spices are ground together with coconut.. but i took the easy path and ground the coconut with garam masala powder into a thick paste using some water, it comes out like this<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRIIeYDxRYM2hXpH-olfbEgrbGJGHew5HR5TPh-u6qzt71OncdDkGjp5tFkEW5fHesXdynccGdnEYj2KCekhtwgCGWyr5KimxSjbcwtOQ_1T2azgbp0T1NIkHCUfhjhrps6j4j7fMe8n4/s1600/DSC00144.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRIIeYDxRYM2hXpH-olfbEgrbGJGHew5HR5TPh-u6qzt71OncdDkGjp5tFkEW5fHesXdynccGdnEYj2KCekhtwgCGWyr5KimxSjbcwtOQ_1T2azgbp0T1NIkHCUfhjhrps6j4j7fMe8n4/s320/DSC00144.JPG" width="320" /></a></div><br />
<u>Method</u>:<br />
1. First wash chicken pieces well and cut into bite pieces and marinate with the following, curd, ginger garlic paste, turmeric powder, salt, chilli powder, ground masala paste and mix well, prick with a fork so that the masala penetrates well into the chicken pieces.and let it marinate for half an hour.. if you want you can refrigerate it.<br />
2.Take the chicken out and cook for about 10 to 15 minutes until chicken is 3/4th cooked...now let this chicken cool..so that when u fry it does not break into pieces.<br />
2. In a pan take oil, add a 1/2 inch of cinammon cut into small pieces, clove 2-3 pieces, cardamom 1-2 pieces, fry well, now add cashew nuts and onions and green chillies, curry leaves and fry well.<br />
3. After onions turn translucent, add tomatoes and fry well, after the tomatoes soften, add the chicken and fry well for 5 minutes in high.<br />
4. Now simmer the flame and fry well for 15 minutes check salt and add if necessary.<br />
5. Now add coriander leaves and mix well and switch off...spicy chicken fry is ready to be served. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZfy7FNu1AiqfbLWdiC6VZPCKFPf3Eyeen86shjPLyiUTOBxCihw2quFm2Tc8gi2nq3TGYE9RWCMTe9yUU2_j04AmdYuW5dk9qfAKUnO7fmG2r3SeBr6hzd-WauwepPbKgyrbbPXwejMg/s1600/DSC00426.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZfy7FNu1AiqfbLWdiC6VZPCKFPf3Eyeen86shjPLyiUTOBxCihw2quFm2Tc8gi2nq3TGYE9RWCMTe9yUU2_j04AmdYuW5dk9qfAKUnO7fmG2r3SeBr6hzd-WauwepPbKgyrbbPXwejMg/s640/DSC00426.JPG" width="640" /></a></div><br />
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</div>Neeru'shttp://www.blogger.com/profile/13267779982044763147noreply@blogger.com0tag:blogger.com,1999:blog-8075942799567149163.post-87979403404617846802011-02-26T08:36:00.000-08:002011-03-03T04:21:57.255-08:00CHATPATA ALOO/SIMPLE ALOO FRY<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBhWOm_otzTLOjf3y-VQZ-S6NxIgxsvPKaLf1K-5DaqYHVEVuY7wilohUME1D8Am8FJ15KpGJvlI5fhxUskt2r0bsF9oyZrkKES7Ht6Z-GfD2a6tTaZ6u0QRb70lbUEXIcldxUYAWmOFs/s1600/raji+007.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div>Chatpata Aloo is a simple aloo fry which can be made in a jiffy.....can be had as a side dish or a snack with some diced onions and dash of lemon....this is how it is made..<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBhWOm_otzTLOjf3y-VQZ-S6NxIgxsvPKaLf1K-5DaqYHVEVuY7wilohUME1D8Am8FJ15KpGJvlI5fhxUskt2r0bsF9oyZrkKES7Ht6Z-GfD2a6tTaZ6u0QRb70lbUEXIcldxUYAWmOFs/s1600/raji+007.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBhWOm_otzTLOjf3y-VQZ-S6NxIgxsvPKaLf1K-5DaqYHVEVuY7wilohUME1D8Am8FJ15KpGJvlI5fhxUskt2r0bsF9oyZrkKES7Ht6Z-GfD2a6tTaZ6u0QRb70lbUEXIcldxUYAWmOFs/s640/raji+007.jpg" width="640" /></a><br />
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<u>Ingredients:</u><br />
1. Potatoes 500 mg <u> </u><br />
2. Onions 2<br />
3. Turmeric powder 1/2 tsp<br />
4. Chilli powder 1.5-2 tsp<br />
5. Chat powder 1 tsp<br />
6. Tempering seeds-mustard/avalu, urad dal/minapappu, jeera/jeelakara<br />
7. Coriander leaves<br />
8. Curry leaves<br />
9. Salt to taste<br />
10. Oil 1 tbsp<br />
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<u>Method</u><br />
1. Boil potatoes in a cooker upto 3 whistles...until soft..cool and cut into cubes.<br />
2. Take oil in a pan and add tempering seeds, add curry leaves, and fry well now add cut potatoes and turmeric powder, salt, and chilli powder and mix well and fry till all veggies are coated with spices..<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipAjm5KCR74jZRjMghKa-OUm4nba2uVnTuAYkGgvMJCJK9fL07I7oZITP-y6JEXoNb8Gy9QgTNTUdl8PCyYw3bT0UQ9-_22nDrriV_V6E2OTpJrca-P3GiECqjZOyEPYsOPCZhWEn9nK4/s1600/raji+008.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>3. Now add coriander leaves and a dash of chat powder and switch off....yummy aloo fry is ready to had as a side dish or can be had as a snack with a diced onions, sev, and dash of lemon...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipAjm5KCR74jZRjMghKa-OUm4nba2uVnTuAYkGgvMJCJK9fL07I7oZITP-y6JEXoNb8Gy9QgTNTUdl8PCyYw3bT0UQ9-_22nDrriV_V6E2OTpJrca-P3GiECqjZOyEPYsOPCZhWEn9nK4/s1600/raji+008.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipAjm5KCR74jZRjMghKa-OUm4nba2uVnTuAYkGgvMJCJK9fL07I7oZITP-y6JEXoNb8Gy9QgTNTUdl8PCyYw3bT0UQ9-_22nDrriV_V6E2OTpJrca-P3GiECqjZOyEPYsOPCZhWEn9nK4/s640/raji+008.jpg" width="640" /></a><br />
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</a></div><h3 class="post-title entry-title"><br />
</h3><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBhWOm_otzTLOjf3y-VQZ-S6NxIgxsvPKaLf1K-5DaqYHVEVuY7wilohUME1D8Am8FJ15KpGJvlI5fhxUskt2r0bsF9oyZrkKES7Ht6Z-GfD2a6tTaZ6u0QRb70lbUEXIcldxUYAWmOFs/s1600/raji+007.jpg" style="margin-left: 1em; margin-right: 1em;"> </a></div>Neeru'shttp://www.blogger.com/profile/13267779982044763147noreply@blogger.com2tag:blogger.com,1999:blog-8075942799567149163.post-39658693738756434512011-02-18T08:48:00.000-08:002011-02-18T08:49:24.347-08:00VENN VANKAYA~ BRINJAL STUFFED WITH BUTTER MASALA<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim3Srux59sjSRWbbx1yjMr3FtUzXyaxQkiutpE_TGu9_1Gt68zxyhwXuOfqEvXPDh8sblcz0-vS1jEnNit4h1sohPd0ewlrozFspJUS-3gAIVlFsoNwnMQq-cd442JB5qrjx3D_I7xrCU/s1600/DSC00069.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div>This is a simple to make stuffed brinjal curry with butter masala..and needs very less ingredients..and tastes quite good with rice or roti<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim3Srux59sjSRWbbx1yjMr3FtUzXyaxQkiutpE_TGu9_1Gt68zxyhwXuOfqEvXPDh8sblcz0-vS1jEnNit4h1sohPd0ewlrozFspJUS-3gAIVlFsoNwnMQq-cd442JB5qrjx3D_I7xrCU/s1600/DSC00069.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEim3Srux59sjSRWbbx1yjMr3FtUzXyaxQkiutpE_TGu9_1Gt68zxyhwXuOfqEvXPDh8sblcz0-vS1jEnNit4h1sohPd0ewlrozFspJUS-3gAIVlFsoNwnMQq-cd442JB5qrjx3D_I7xrCU/s640/DSC00069.JPG" width="640" />:</a><br />
<u> Ingredients</u><br />
<u>1</u>. Brinjal 1/2 kg<br />
2. Onions 3<br />
3. Chilli powder 2 -3 tsps<br />
4. Turmeric powder 1tsp<br />
5. Salt to taste<br />
6. Butter 1.5 to 2 tbsps<br />
7.Tempering seeds-mustard, chana, urad dal, and jeera <br />
8, Oil/butter 1tsp<br />
<u><br />
</u><br />
<u>Method</u><br />
1. Make slits into brinjal keeping the bottom intact..in order to stuff the masala.<br />
2. Cut onion into dices..Now add onion pieces to butter and add chilli powder, salt, and tumeric and mix well.<br />
3. Stuff this masala into brinjals.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiau6CZpjPv_rPLlEm8mGgYnigIAWQatp98aW3e8Sr8XWTboxyprJ14PW-Vd0YX-8WFbf1edXt428YdgLtcwPcKrptOYWz1cuTZMiAH9h6WcxbKO0O4SIzqLVsH4DvjUbIogj3_6a0j_M/s1600/DSC00060.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiau6CZpjPv_rPLlEm8mGgYnigIAWQatp98aW3e8Sr8XWTboxyprJ14PW-Vd0YX-8WFbf1edXt428YdgLtcwPcKrptOYWz1cuTZMiAH9h6WcxbKO0O4SIzqLVsH4DvjUbIogj3_6a0j_M/s320/DSC00060.JPG" width="320" /></a></div>4. Now add oil to a ordinary pan or pressure pan..and add tempering seeds and fry well.. now add brinjals one by one and add very less water (if cooking in cooker) or 1/2 cup water if in ordinary vessel..cover and cook until brinjal soft.(if in cooker cook in simmer for 10 minutes with whistle on) .<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimF9SxogliPsKP5eLchDnIhoGFd2NkqFsV7YHfgvpliHnEBnM6a5rEQkbaQZ6387aOj9C4_Hr_pG-Xg0ozoxt3CKXryw9y7tg3cZIrPX8rxw2ibp7yeAx9gbpJrQwswPDmvCH1XxT9kLs/s1600/DSC00062.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimF9SxogliPsKP5eLchDnIhoGFd2NkqFsV7YHfgvpliHnEBnM6a5rEQkbaQZ6387aOj9C4_Hr_pG-Xg0ozoxt3CKXryw9y7tg3cZIrPX8rxw2ibp7yeAx9gbpJrQwswPDmvCH1XxT9kLs/s320/DSC00062.JPG" width="320" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD4yicCbeaE8LgTDQoh9rqwaD1t1XzrGmJaYLPpY_IgMmsvLXLhtV4P1GZWNMHsCEjqvMGIh4MXF_-TR9vS92kEYNG_IS8xRihemkauuZzn-h9JBNGZrV3yOK1cp5XSuK-lZhfEjGH8GY/s1600/DSC00061.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD4yicCbeaE8LgTDQoh9rqwaD1t1XzrGmJaYLPpY_IgMmsvLXLhtV4P1GZWNMHsCEjqvMGIh4MXF_-TR9vS92kEYNG_IS8xRihemkauuZzn-h9JBNGZrV3yOK1cp5XSuK-lZhfEjGH8GY/s320/DSC00061.JPG" width="320" /></a></div>5. Garnish the curry with brinjal and it is ready to serve<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMqlY4wVOb1XlWNU3tWxV1nHqQ_QUAKSNb913kr9hsg8y9i47QIJOLEvx2KCUQIO1flXKB2YEge8mb-JCFrJeTMoDumaFWLBIG1J7PUYQtI1RM8qk82x_0rg5Xuza4wce5HThGUhvj_fs/s1600/DSC00070.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="458" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMqlY4wVOb1XlWNU3tWxV1nHqQ_QUAKSNb913kr9hsg8y9i47QIJOLEvx2KCUQIO1flXKB2YEge8mb-JCFrJeTMoDumaFWLBIG1J7PUYQtI1RM8qk82x_0rg5Xuza4wce5HThGUhvj_fs/s640/DSC00070.JPG" width="640" /></a></div><br />
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</div>Neeru'shttp://www.blogger.com/profile/13267779982044763147noreply@blogger.com0tag:blogger.com,1999:blog-8075942799567149163.post-52404258858763425682011-02-15T09:08:00.000-08:002011-02-16T19:18:25.004-08:00BACHELOR'S CHICKEN CURRY<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi04UvcSMY2lOgeppmx7oSAsAnDDr6AJxXVsxGcCe3QyATyQGkTUDqmWCjD0dRdrNVS370-tGypp0sCdF-zo576RVHuGIl33AoYDv_k9WGT7xnbkWrAVKP-2efNyZatxAg5kbUh8vVZAWQ/s1600/DSC00494.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div>Normally chicken recipes have a whole lot of ingredients and whole lot of marination to be done to get a spicy chicken curry, but my hubby used to tell me about this chicken prepared by his bachelor friend which requires minimum of ingredients, but tastes real yumm.....so i tried it one day and it was really awesome...so here is <br />
how it is....<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlPhb_WkynwGCqM3kYN4kVq-FYBBbM58dYm-lxTx2cR9GAZxqru_ZYZ6kvkhkvRFJuDYpHcBrez_uAnb1A6mX5v-iOT1A8irSbObvtPLxC40RUhWwrtCM22IEEi2xWLIK13AAk9aWE9a8/s1600/DSC00492.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="548" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlPhb_WkynwGCqM3kYN4kVq-FYBBbM58dYm-lxTx2cR9GAZxqru_ZYZ6kvkhkvRFJuDYpHcBrez_uAnb1A6mX5v-iOT1A8irSbObvtPLxC40RUhWwrtCM22IEEi2xWLIK13AAk9aWE9a8/s640/DSC00492.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQYyE_blE8Fkhl1Bbk_NhT7JXUJmUvGtDqKKQ8nJ9zL_L4ievjtarg_wph0IhAF_y4luDWnHlgkv8EcD7u04i7ac8jo1i2wjnNX9GzozJ7DWeMcROEEoO4HhN037oWPn_Jf9qCS0u2B9c/s1600/DSC00493.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi04UvcSMY2lOgeppmx7oSAsAnDDr6AJxXVsxGcCe3QyATyQGkTUDqmWCjD0dRdrNVS370-tGypp0sCdF-zo576RVHuGIl33AoYDv_k9WGT7xnbkWrAVKP-2efNyZatxAg5kbUh8vVZAWQ/s1600/DSC00494.JPG" style="margin-left: 1em; margin-right: 1em;"></a> <br />
<u>Ingredients</u><br />
Chicken -1/2 kg<br />
Ginger garlic paste- 1.5 tsp<br />
Onions 3<br />
Tomatoes 3<br />
Chilli powder 2 tsp(according to spiceness)<br />
Dhania powder 1.5 tsp<br />
Chicken Masala powder 1.5 tsp<br />
Turmeric powder<br />
Salt to taste<br />
Oil for frying 1.5 tablespoons<br />
<br />
<u>Method</u><br />
1. Cut the onions and tomatoes into thin slices. Wash the chicken well.<br />
2. Take oil in a pan. and add cut onions fry well, and when onions turn translucent add tomatoes and fry well..after tomatoes soften..add ginger garlic paste, salt, tumeric powder, chilli powder and mix well.<br />
3. Now add the chicken pieces and fry well so that all the spices are coated to it for about 5-8 minutes.<br />
4. Now add about 3 cups of water and let the chicken cook well for about 15 to 20 minutes.<br />
5. Check if the chicken piece is cooked and add the dhania powder and chicken masala powder and cook for another 5 minutes...add coriander in the end and switch off...so now the chicken curry is ready to be served with minimum of ingredients. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZaGiFMwauU0_-vkwV38oaZhEylCxPPf9MAPops8R6FoovIyrwVLw68MMt8BjbD1AsydQpeKRkRZTLc5eozi3_y0ezSvChVgxVZRn3zjWjKlkLaY_tZWfMDfDZdIwFOSUjito4-DOfr3dd/s1600/DSC00072.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQYyE_blE8Fkhl1Bbk_NhT7JXUJmUvGtDqKKQ8nJ9zL_L4ievjtarg_wph0IhAF_y4luDWnHlgkv8EcD7u04i7ac8jo1i2wjnNX9GzozJ7DWeMcROEEoO4HhN037oWPn_Jf9qCS0u2B9c/s1600/DSC00493.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQYyE_blE8Fkhl1Bbk_NhT7JXUJmUvGtDqKKQ8nJ9zL_L4ievjtarg_wph0IhAF_y4luDWnHlgkv8EcD7u04i7ac8jo1i2wjnNX9GzozJ7DWeMcROEEoO4HhN037oWPn_Jf9qCS0u2B9c/s640/DSC00493.JPG" width="640" /></a><br />
Sending this curry to the following event <br />
<b><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlPhb_WkynwGCqM3kYN4kVq-FYBBbM58dYm-lxTx2cR9GAZxqru_ZYZ6kvkhkvRFJuDYpHcBrez_uAnb1A6mX5v-iOT1A8irSbObvtPLxC40RUhWwrtCM22IEEi2xWLIK13AAk9aWE9a8/s1600/DSC00492.JPG" style="margin-left: 1em; margin-right: 1em;"><b>Any One Can Cook</b></a></b><br />
at Taste Of Pearl City<b><b> </b></b><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQYyE_blE8Fkhl1Bbk_NhT7JXUJmUvGtDqKKQ8nJ9zL_L4ievjtarg_wph0IhAF_y4luDWnHlgkv8EcD7u04i7ac8jo1i2wjnNX9GzozJ7DWeMcROEEoO4HhN037oWPn_Jf9qCS0u2B9c/s1600/DSC00493.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQYyE_blE8Fkhl1Bbk_NhT7JXUJmUvGtDqKKQ8nJ9zL_L4ievjtarg_wph0IhAF_y4luDWnHlgkv8EcD7u04i7ac8jo1i2wjnNX9GzozJ7DWeMcROEEoO4HhN037oWPn_Jf9qCS0u2B9c/s1600/DSC00493.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlPhb_WkynwGCqM3kYN4kVq-FYBBbM58dYm-lxTx2cR9GAZxqru_ZYZ6kvkhkvRFJuDYpHcBrez_uAnb1A6mX5v-iOT1A8irSbObvtPLxC40RUhWwrtCM22IEEi2xWLIK13AAk9aWE9a8/s1600/DSC00492.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><b><br />
</b> </a></div><br />
</div>Neeru'shttp://www.blogger.com/profile/13267779982044763147noreply@blogger.com0tag:blogger.com,1999:blog-8075942799567149163.post-62534292914850281102011-02-04T08:44:00.000-08:002011-03-03T04:13:26.219-08:00FENUGREEK LEAVES & PEAS CURRY/METHI MALAI MATAR<div dir="ltr" style="text-align: left;" trbidi="on">Methi matar malai...is a healthy curry made using both greens like methi leaves and peas..which happens to be the season with a dash of malai..which makes a yummy curry for rotis..i learnt this curry from my friend meher...so this is how it is made.....<span id="goog_128536951"></span><span id="goog_128536952"></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn2KOI5Hz-dst9wuAewYDcQwAIdsPRUpB0Vf5qAGzbUTGRT-WM6vbIOsgEFkrXoIOfEuQc5X0p-qNp6GUlg6wDWdbek7-JrOMnojlJA3-nbtc76WHaF7tZLUvdBhpmlcR-JUXF1J5q8Lo/s1600/DSC00515.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="460" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgn2KOI5Hz-dst9wuAewYDcQwAIdsPRUpB0Vf5qAGzbUTGRT-WM6vbIOsgEFkrXoIOfEuQc5X0p-qNp6GUlg6wDWdbek7-JrOMnojlJA3-nbtc76WHaF7tZLUvdBhpmlcR-JUXF1J5q8Lo/s640/DSC00515.JPG" width="640" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCn1dVzzNdamV0CCsOTdNakwVQSZnpur5hyHwJNMXfSyqKDpX-FtV1wgOOADuYOG0v_reGtvPHV-lvtGfLxI8rd8f-5p6X9OAmoLcyRRwSZByecGbiKrllsQN2TDZgzJNRjDjBGXNgtLc/s1600/DSC00513.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><br />
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<u>INGREDIENTS</u><br />
1. Methi leaves 4 to 5 bunches<br />
2. Peas 1 cup<br />
3. Onion 2-3<br />
4. Spices, a few clove, cinammon, mustard, and jeera.<br />
5. Ginger garlic past 1.5 tsp<br />
6. Green chillies 3<br />
7. Turmeric powder 1tsp<br />
8. Red chilli powder 1 tsp<br />
9. Cashew nuts 5-6<br />
10. Milk half a cup<br />
11. Salt to taste.<br />
12. Oil <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcNG9Hw8mn0K9DW56J78akFeSMnSR3T54T8PSeB3OsjRBLV-Nqv7HWaEE8pvCVVR58mA18GWKiqONnDncn9DDkQEdsSdon75Y2ZPiP62bwXefgF-VjeNTDmuf5-SCG7dz6DWnhoKfwNu8/s1600/DSC00512.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="435" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcNG9Hw8mn0K9DW56J78akFeSMnSR3T54T8PSeB3OsjRBLV-Nqv7HWaEE8pvCVVR58mA18GWKiqONnDncn9DDkQEdsSdon75Y2ZPiP62bwXefgF-VjeNTDmuf5-SCG7dz6DWnhoKfwNu8/s640/DSC00512.JPG" width="640" /></a></div><br />
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<u>METHOD</u><br />
1. In oil add clove, cinnamon, elaichi, mustard seeds, jeera and ginger garlic paste <br />
add green chilli and onion and fry till brown.<br />
2. Add methi leaves and fry, add green and also add peas, now add salt, turmeric powder and redchilli powder and mix well. Add about half cup of water for peas to cook.<br />
<br />
3. Now grind cashews in milk along with cream into a slurry.<br />
4. Now check if peas are cooked...now add the above cashew and milk slurry into the curry and mix well... and simmer for 5 minutes and curry is ready to be served..if you want u also add cream as topping on curry.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCn1dVzzNdamV0CCsOTdNakwVQSZnpur5hyHwJNMXfSyqKDpX-FtV1wgOOADuYOG0v_reGtvPHV-lvtGfLxI8rd8f-5p6X9OAmoLcyRRwSZByecGbiKrllsQN2TDZgzJNRjDjBGXNgtLc/s1600/DSC00513.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCn1dVzzNdamV0CCsOTdNakwVQSZnpur5hyHwJNMXfSyqKDpX-FtV1wgOOADuYOG0v_reGtvPHV-lvtGfLxI8rd8f-5p6X9OAmoLcyRRwSZByecGbiKrllsQN2TDZgzJNRjDjBGXNgtLc/s640/DSC00513.JPG" width="520" /></a><br />
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This curry goes to the following event<br />
<h3 class="post-title"><a href="http://akilaskitchen.blogspot.com/2011/02/event-dish-name-starts-with-f.html">Event: Dish Name Starts with F</a></h3><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip0jfoBlGgmnlMrh0iRy1OWmONn47q7MDrPDyjpZOY3tuxRnjK9g_P2f4r6-70AeqDNdhJo5wN76DOAnxeQMLpKG6ruldZeJKgNjyxEIYDQbSypBjIrC_4FAzGLzWF9_rbI4J4r97Cl5I/s1600/F.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip0jfoBlGgmnlMrh0iRy1OWmONn47q7MDrPDyjpZOY3tuxRnjK9g_P2f4r6-70AeqDNdhJo5wN76DOAnxeQMLpKG6ruldZeJKgNjyxEIYDQbSypBjIrC_4FAzGLzWF9_rbI4J4r97Cl5I/s200/F.jpg" width="200" /></a></div><h3 class="post-title"><a href="http://akilaskitchen.blogspot.com/2011/02/event-dish-name-starts-with-f.html"><br />
</a></h3><br />
</div>Neeru'shttp://www.blogger.com/profile/13267779982044763147noreply@blogger.com2tag:blogger.com,1999:blog-8075942799567149163.post-37140389522767305282011-01-31T05:21:00.000-08:002011-03-03T04:09:49.954-08:00FISH CURRY NELLORE STYLE/ NELLORE CHAPALA PULUSU<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdp1igC6jztmkCMa91T9ccN1VcdQ81mYU_C5JFHWRgsktVcERTCj-4rrnUVsDKoHaQiA5a3oA3CgR1l9kNaiJQ2yMmpbKIoccRZ54Cs9r9HZlQXFQtMK5W79mLlI2F7bkzCghPVCNrPlc/s1600/DSC00398.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div>Nellore chapala pulusu is famous all over Andhra..and most sought after by nonvegetarians..in this curry fish is cooked in tangy tamarind juice and tastes heavenly with boiled rice and a dash of ghee...it goes well even with ragi sangati, and some people like me also prefer it with idli...here is how it goes...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdp1igC6jztmkCMa91T9ccN1VcdQ81mYU_C5JFHWRgsktVcERTCj-4rrnUVsDKoHaQiA5a3oA3CgR1l9kNaiJQ2yMmpbKIoccRZ54Cs9r9HZlQXFQtMK5W79mLlI2F7bkzCghPVCNrPlc/s1600/DSC00398.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdp1igC6jztmkCMa91T9ccN1VcdQ81mYU_C5JFHWRgsktVcERTCj-4rrnUVsDKoHaQiA5a3oA3CgR1l9kNaiJQ2yMmpbKIoccRZ54Cs9r9HZlQXFQtMK5W79mLlI2F7bkzCghPVCNrPlc/s640/DSC00398.JPG" width="640" /></a><br />
<u></u><br />
<u>Ingredients </u><br />
1/2 kg fish cut into pieces<br />
Tamarind (about a size of an orange, soaked in 3/4 cup of water<br />
1tbsp rock salt<br />
3-5 tsps chilli powder<br />
green chillies 3<br />
Onion-small size 4-6<br />
Tomatoes 2-3 chopped<br />
Water <br />
Curry leaves<br />
Coriander leaves<br />
Methi powder<br />
Butter 1/2 tbsp<br />
Turmeric powder 1tsp<br />
<br />
<u>For the tempering </u><br />
3-4 tbsps oil<br />
3/4 tsp methi seeds<br />
1/2 tsp avualu(mustard seeds)<br />
1/2 tsp jeera<br />
1 chopped onion<br />
2 stalks of curry leaves<br />
<br />
<u> </u><br />
<u>METHOD</u><br />
<u></u><br />
1. Cut the fish into pieces and wash well and rub with salt and turmeric.<br />
2. In a heavy-bottomed vessel heat oil and add methi seeds, jeera, and mustard seeds. After these are fried add the chopped onions(which u cut for tempering) and fry till they turn golden brown.<br />
3. Add onions (if you are taking small onions you can put them as whole, if big then cut into dices), green chillies, and tomatoes and continue frying.<br />
4. Now add salt, turmeric powder and chilli powder and curry leaves and continue frying till it becomes a nice thick paste.<br />
5. Now add tamarind juice, stir for a while and then add the fish pieces...check the consistency and if needed add some water.<br />
6. Let it boil on a high flame for 10 minute...Cover and let it simmer till gravy thickens (approximately takes 20 minutes to 25 minutes)..at this stage you can add mango pieces to the curry. Add 1/2 tsp methi powder and mix well..also add 1/2 tbsp of butter and add coriander leaves and remove from fire. Leave the curry for sometime for the fish to absorb the gravy and serve.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAWrOnJEkwfZ-cfgfLQpvpwdib9NZFAOjUORYFaxRJUW_NgoyrEWZY4l9g9oJSjnPf4pUrFYghtdkkLSaR1tz04wnlZPEZRrUXBuwp12weTxuFaEqRZrz4UHhMfLqZ3macn0Rav8GZWZw/s1600/DSC00402.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAWrOnJEkwfZ-cfgfLQpvpwdib9NZFAOjUORYFaxRJUW_NgoyrEWZY4l9g9oJSjnPf4pUrFYghtdkkLSaR1tz04wnlZPEZRrUXBuwp12weTxuFaEqRZrz4UHhMfLqZ3macn0Rav8GZWZw/s640/DSC00402.JPG" width="640" /></a></div><br />
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This curry goes to the following event hosted by akila<br />
<h3 class="post-title"><a href="http://akilaskitchen.blogspot.com/2011/02/event-dish-name-starts-with-f.html">Event: Dish Name Starts with F</a></h3><h3 class="post-title"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip0jfoBlGgmnlMrh0iRy1OWmONn47q7MDrPDyjpZOY3tuxRnjK9g_P2f4r6-70AeqDNdhJo5wN76DOAnxeQMLpKG6ruldZeJKgNjyxEIYDQbSypBjIrC_4FAzGLzWF9_rbI4J4r97Cl5I/s1600/F.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="150" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip0jfoBlGgmnlMrh0iRy1OWmONn47q7MDrPDyjpZOY3tuxRnjK9g_P2f4r6-70AeqDNdhJo5wN76DOAnxeQMLpKG6ruldZeJKgNjyxEIYDQbSypBjIrC_4FAzGLzWF9_rbI4J4r97Cl5I/s200/F.jpg" width="200" /></a></h3><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdp1igC6jztmkCMa91T9ccN1VcdQ81mYU_C5JFHWRgsktVcERTCj-4rrnUVsDKoHaQiA5a3oA3CgR1l9kNaiJQ2yMmpbKIoccRZ54Cs9r9HZlQXFQtMK5W79mLlI2F7bkzCghPVCNrPlc/s1600/DSC00398.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br />
</a></div>Neeru'shttp://www.blogger.com/profile/13267779982044763147noreply@blogger.com6tag:blogger.com,1999:blog-8075942799567149163.post-49787696814385009172011-01-26T09:45:00.000-08:002011-01-26T09:56:27.441-08:00MIXED VEGETABLE KORMA<div dir="ltr" style="text-align: left;" trbidi="on">This vegetable korma can be had as side dish to vegetable biryani, with dosa, vada, and even with plain rice...it is easy to make and has all the goodness of vegetables in it liked by kids and adults too..<br />
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<div class="separator" style="clear: both; text-align: center;"><u><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSlSilmLkxZnxzSunkbkfiJDWskoXu90wUNyxRf8whm_0lEbme-Wo1cBrirr9z7X5tOqBkZpmBQjryXaJiSXDnRpzPwv2If0L6xM5ZCKWXhoqceQX5rNypdnUJE__nrjUQShyCm-oS3m8/s1600/DSC00501.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSlSilmLkxZnxzSunkbkfiJDWskoXu90wUNyxRf8whm_0lEbme-Wo1cBrirr9z7X5tOqBkZpmBQjryXaJiSXDnRpzPwv2If0L6xM5ZCKWXhoqceQX5rNypdnUJE__nrjUQShyCm-oS3m8/s400/DSC00501.JPG" width="400" /></a></u></div><u>Ingredients</u><br />
1. Potatoes 3 to 4 of medium size<br />
2. Carrot 2 to 3 in number<br />
3. Peas a half a cup<br />
4. Ginger garlic paste 1.5 tsp<br />
5. Onions 2 to 3<br />
6. Tomato 2<br />
7. Green chillies 2<br />
8. Turmeric a pinch<br />
9. Red chilli powder 1.5 to 2 tsp<br />
10. Salt to taste<br />
11. Whole garam masala spices- clove, cinammon, cardamom--- all a few<br />
12. Curry leaves<br />
13. Coriander leaves<br />
14. Curd 3/4 cup<br />
15. Milk 1/2 cup<br />
16. Oil/ghee <br />
17. Cashew nuts<br />
18. Water 1.5 cup<br />
19. Besan 2 tsp<br />
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<u>Masala paste</u><br />
1. Coconut 1/2 cup<br />
2. Coriander a few seeds<br />
3. Garam masala powder<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCizw6KifwD2bmjTzUX2-3wnyobOFLvaM1LgLsuukCOH5caIzjqCPH6LuP2pNUSlUcFjMhWF60eLmd1MuXCPXrzEuw8q2GuhZzQiH-PvFRJzYu0MjT6hTyjxvqkrov3Wh2zHQVFjD8YpQ/s1600/DSC00144.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCizw6KifwD2bmjTzUX2-3wnyobOFLvaM1LgLsuukCOH5caIzjqCPH6LuP2pNUSlUcFjMhWF60eLmd1MuXCPXrzEuw8q2GuhZzQiH-PvFRJzYu0MjT6hTyjxvqkrov3Wh2zHQVFjD8YpQ/s320/DSC00144.JPG" width="320" /></a></div>Grind the three ingredients using some water and your masala is ready to be used..it can be used in egg curry, chicken curry also and it looks like above<br />
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<u>Method</u><br />
This curry can be made in cooker or in a pan as you wish...i do it in cooker to save time ..so do it as you wish..it as follows<br />
1. Take oil/ghee or both in a cooker/pan and heat it..add cloves, cinnamon, and cardamom and fry..now add curry leaves...few cashew nuts an d fry.<br />
2. Now add onions, green chillies, tomato, and mix well...add ginger garlic paste and fry well..add cut vegetables..potato, carrot, peas, and even cauliflower if you like..and add salt, turmeric..and mix well..add 1.5 cups of water...add chilli powder(if you want spicy add accordingly) and mix well. Now close the lid of cooker if cooking in cooker or cover the lid if ordinary pan for 10 minutes or until vegetables cooked softly.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi44YLqhW8GzqcultxM0B5CLrYRyzRCNS8SzRGms13UaC-DjJ3wpNyifnzqKlgyenvR_aeVXmJM7_ec5CKpm0ixy3ERB5E0ZjxOdUV1SbrbkxfS3imEBHPhH1GCX49MD10TyatLhT55OWM/s1600/DSC00502.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>3. After 4 whistles or in a pan check the vegetables if cooked. Now to the masala paste...add curd and 2 tsps of besan and mix well..add this to the vegetables and mix well...cook for 5 minutes and at the end add milk and cook for another 5 minutes and check the salt and spiciness and adjust accordingly.<br />
4. Garnish with coriander leaves and the vegetable korma is ready to be served...<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi44YLqhW8GzqcultxM0B5CLrYRyzRCNS8SzRGms13UaC-DjJ3wpNyifnzqKlgyenvR_aeVXmJM7_ec5CKpm0ixy3ERB5E0ZjxOdUV1SbrbkxfS3imEBHPhH1GCX49MD10TyatLhT55OWM/s1600/DSC00502.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi44YLqhW8GzqcultxM0B5CLrYRyzRCNS8SzRGms13UaC-DjJ3wpNyifnzqKlgyenvR_aeVXmJM7_ec5CKpm0ixy3ERB5E0ZjxOdUV1SbrbkxfS3imEBHPhH1GCX49MD10TyatLhT55OWM/s400/DSC00502.JPG" width="400" /></a><br />
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<span class="Apple-style-span" style="font-family: 'times new roman';"><i><span class="Apple-style-span" style="font-size: medium;">This goes to </span><a href="http://mharorajasthanrecipes.blogspot.com/p/veggiefruit-month-event.html"><span class="Apple-style-span" style="font-size: medium;">veggie/fruit a month</span></a><span class="Apple-style-span" style="font-size: medium;"> </span><a href="http://divya-dilse.blogspot.com/2010/12/veggiefruit-of-month-potato.html"><span class="Apple-style-span" style="font-size: medium;">potato event</span></a><span class="Apple-style-span" style="font-size: medium;">,</span></i></span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTcqAr4NEzcqWMPWgKBJgbyy-beLfKEhPLV3bnx9On41lNYy-P_SuI7pP0ANGj5L_WV3v7QJ97yFiLQ2slq1nRw3OAGQW98BG1O0R7A37jvRxSbZxPf8YcjzL-WHg9Ldzayff0k0qU5x0/s1600/fruit-potato.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTcqAr4NEzcqWMPWgKBJgbyy-beLfKEhPLV3bnx9On41lNYy-P_SuI7pP0ANGj5L_WV3v7QJ97yFiLQ2slq1nRw3OAGQW98BG1O0R7A37jvRxSbZxPf8YcjzL-WHg9Ldzayff0k0qU5x0/s1600/fruit-potato.jpg" /></a></div></div>Neeru'shttp://www.blogger.com/profile/13267779982044763147noreply@blogger.com1tag:blogger.com,1999:blog-8075942799567149163.post-23427625471182696302011-01-22T08:55:00.000-08:002011-02-08T19:01:12.643-08:00VENN PONGAL MADE EASY<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixbUbJYIhRtc9ZIND_ZMhHBdZjp27bOqZXx5GLXx_XP-XCbaxIzx0HefKYIjNeBHKja78lJbT6UCSJuaLMH-jdC7Wplo22WvZyqewLOYbjfrDklQERQ6AUFwnH0b__Hfmt9n0u-y9QnEM/s1600/DSC00424.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br />
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</a></div><br />
Venn pongal is ideal for prasadam or as a one pot meal ..easy to make and tasty..can be had with coconut chutney, lime pickle, avakai, or sambar......i normally do this in cooker.which makes the task easier<u> </u><br />
<u>Ingredients</u><br />
<br />
1. Rice/rice ravva 1 cup<br />
2. Moong dal 3/4 cup<br />
3. Ghee/oil 1.5 to 2 tablespoons<br />
4. Green chillies 3<br />
5. Ginger few pieces<br />
6. Cashew nuts a few<br />
7. Pepper corns (crushed) 10<br />
8. Jeera 1 tsp<br />
9. curry leaves a few<br />
10. Hing a pinch<br />
11. Salt to taste<br />
12. Water 5 cups<br />
13. Mustard seeds<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixbUbJYIhRtc9ZIND_ZMhHBdZjp27bOqZXx5GLXx_XP-XCbaxIzx0HefKYIjNeBHKja78lJbT6UCSJuaLMH-jdC7Wplo22WvZyqewLOYbjfrDklQERQ6AUFwnH0b__Hfmt9n0u-y9QnEM/s1600/DSC00424.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="499" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixbUbJYIhRtc9ZIND_ZMhHBdZjp27bOqZXx5GLXx_XP-XCbaxIzx0HefKYIjNeBHKja78lJbT6UCSJuaLMH-jdC7Wplo22WvZyqewLOYbjfrDklQERQ6AUFwnH0b__Hfmt9n0u-y9QnEM/s640/DSC00424.JPG" width="640" /></a></div><br />
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<u>Method</u><br />
1. Wash rice/rice ravva if available and moong dal drain water and take in a pressure pan both and add 5 cups of water(needs more water as it we have to get a soft consistency)..do not add salt now itself as dal may not get cooked easily...add 1tsp ghee to the rice and dal as this will prevent dal from overflowing...keep the whistle on and in simmer let it cook for 20 minutes..if in high flame the dal will overflow...so take care to cook it in low flame.<br />
2. After 20 minutes..switch off..let the cooker cool and open the lid and mix the rice and dal mixture well with back of spatula so that no lumps are formed...add salt..now.<br />
3. Take ghee/oil in a pan add mustard seeds, jeera, ginger and chillies(crush together), pepper corns, and curry leaves, cashew nuts and hing. and fry well and add in the rice and dal mixture...and mix well. Alternatively, you can also do the tempering first in the pressure pan first i.e the 3rd step and then do the first step i.e. adding rice and dal and mix...according to one's wish...anyways it will turn out soft and tasty as it is cooked in cooker..after it it is finished transfer to hot box..so it can be had piping hot...<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvF55YJZgSs0M1uwzKOMjYLQGO99p21PHU2FsV-guVuFXDX8t18BDCVByiPcq-LFDtX5U3aIYsbHi0wk9SvZQYThxELyKSfdZbjIVbXeGPRzxHadY3oZ_YGC68uppbvYG1ZhkGjYHPAsY/s1600/DSC00425.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="574" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvF55YJZgSs0M1uwzKOMjYLQGO99p21PHU2FsV-guVuFXDX8t18BDCVByiPcq-LFDtX5U3aIYsbHi0wk9SvZQYThxELyKSfdZbjIVbXeGPRzxHadY3oZ_YGC68uppbvYG1ZhkGjYHPAsY/s640/DSC00425.JPG" width="640" /></a></div><br />
</div>Neeru'shttp://www.blogger.com/profile/13267779982044763147noreply@blogger.com1tag:blogger.com,1999:blog-8075942799567149163.post-44706025481120601312011-01-13T07:31:00.000-08:002011-01-13T07:35:09.904-08:00SWEET PONGAL MADE EASYSweet pongal is the neivadyam for pongal festival all over south india. After all these years of making it finally came up on a easy method which can be made by even by a beginner..it goes like this...<br />
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<u>Ingredients:</u><br />
<u> </u>1. Rice 3/4 cup<br />
2. Moong dal 1/4 cup<br />
3. Milk 2 cups<br />
4. Water 1 cup<br />
5. Jaggery 2 cups<br />
6. Cashew nuts a few<br />
7. Kismiss a few<br />
8. cardamom powder <br />
9. Ghee two tablespoons<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaa9KMgJKR2aO-QLc5SBXW6F8_VhUwZp0FgVdnmfGW72mG7HTfLSNUoft7VzrwC09MYn5nR1IZhvFgFwCAQbvZ4RiKdDDpU7bM3b9skDwOAtGxNotmY1MQI4kdCLX5BolbyEAXvVI07NE/s1600/shilpa+007.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaa9KMgJKR2aO-QLc5SBXW6F8_VhUwZp0FgVdnmfGW72mG7HTfLSNUoft7VzrwC09MYn5nR1IZhvFgFwCAQbvZ4RiKdDDpU7bM3b9skDwOAtGxNotmY1MQI4kdCLX5BolbyEAXvVI07NE/s400/shilpa+007.jpg" width="400" /></a> <br />
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<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/AVvXsEgaa9KMgJKR2aO-QLc5SBXW6F8_VhUwZp0FgVdnmfGW72mG7HTfLSNUoft7VzrwC09MYn5nR1IZhvFgFwCAQbvZ4RiKdDDpU7bM3b9skDwOAtGxNotmY1MQI4kdCLX5BolbyEAXvVI07NE/s1600/shilpa+007.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br />
</a></div><u>Method</u><br />
1. This pongal is made in cooker to make it fast and soft..so first take a pressure cooker and boil the 2 cups of milk and water together for 5-8 minutes..now add the rice and moongdal in the cooker and close the lid and put on the whistle and simmer for 15 minutes.<br />
2. As the moongdal has the tendency to overflow we should cook in low flame for about 15 minutes.and wsitch off.now open the lid and the mash the rice and dal mixture well with back of a spatula.<br />
3, Now switch on the stove and add the cut jaggery to the rice and dal mixture...jaggery melts and mix well with rice ..this takes about 8-10 minutes....now add cardomom powder. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgefgWu75aaNzXfGfa-dcA-rgAVSLMXegbvgAiRYJpZmHmzewQnnCVRmz4rDv3nF0yyd7ZbmYfxC_hGwwe4rsE6subOiOpGDYYYjqcLtb16gH4drtW9baw1vrEY8a195h4uAikzsmCwc9s/s1600/shilpa+005.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div>4. Heat ghee and add cashews and kismiss, fry well and add the ghee along with nuts to the rice and jaggery mixture..and mix well and switch off.....and the pongal is ready to be served....the ratios of the ingredients are 1:2:3..ie rice+dal one cup(if u want u can add more moongdal), 2 cups of jaggery(less if u want less sweet), 3 cups(2 cups of milk and 1 cup water)...so easy and quick to make ...and very tasty too.<br />
<br />
WISH YOU ALL A HAPPY PONGAL<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgefgWu75aaNzXfGfa-dcA-rgAVSLMXegbvgAiRYJpZmHmzewQnnCVRmz4rDv3nF0yyd7ZbmYfxC_hGwwe4rsE6subOiOpGDYYYjqcLtb16gH4drtW9baw1vrEY8a195h4uAikzsmCwc9s/s1600/shilpa+005.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgefgWu75aaNzXfGfa-dcA-rgAVSLMXegbvgAiRYJpZmHmzewQnnCVRmz4rDv3nF0yyd7ZbmYfxC_hGwwe4rsE6subOiOpGDYYYjqcLtb16gH4drtW9baw1vrEY8a195h4uAikzsmCwc9s/s400/shilpa+005.jpg" width="400" /></a>Neeru'shttp://www.blogger.com/profile/13267779982044763147noreply@blogger.com1tag:blogger.com,1999:blog-8075942799567149163.post-21758466512194961752011-01-09T10:14:00.000-08:002011-01-26T18:34:39.785-08:00CAULIFLOWER MANCHURIA<div dir="ltr" style="text-align: left;" trbidi="on">Cauliflower Manchuria is a indochinese dish can be a starter, and with some gravy a side dish....easy to make and tasty to eat...here is how it is...<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidG7AQrHTzQAqaOzRshFYM1EKtQPzPZdlKJGD6bhkCX4IBnktqu-YIhrtbK4u60_nagqn_CYxcmCdcgwkXw51AealCw0F2UoS_F-GEug7Oj8s76Upeok28IaGSwhV3ZajPtiVRPWchiWU/s1600/DSC00406.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidG7AQrHTzQAqaOzRshFYM1EKtQPzPZdlKJGD6bhkCX4IBnktqu-YIhrtbK4u60_nagqn_CYxcmCdcgwkXw51AealCw0F2UoS_F-GEug7Oj8s76Upeok28IaGSwhV3ZajPtiVRPWchiWU/s400/DSC00406.JPG" width="400" /></a></div><u>Ingredients</u>1.Cauliflower 500 gms<br />
2. Cornflour 2 tbsp<br />
3. Maida 2 tbsp<br />
4. Salt to taste<br />
5. White pepper..a pinch<br />
6. Greenchillies 3-4<br />
7. Onions 2<br />
8. Capscicum 1(optional)<br />
9. red chilli powder 1 tsp<br />
10. Soya sauce 1.5 tsp<br />
11. Chilli sauce 1.5 tsp<br />
12. Ajinomoto a pinch<br />
13. ginger garlic paste 1 tsp'<br />
14. tomato sauce 1.5 tsp<br />
<br />
<u>Method</u><br />
1. Boil some water in a vessel and put the cut florets of cauliflower in it and cook for few minutes...u should paraboil not fully cook.. and drain..<br />
2. Now make a batter by mixing maida, cornflour with water and add salt, chilli powder, ginger garlic paste.<br />
3. Dip the cauliflower florets in this batter and deep fry in oil...and drain on a tissue paper to absorb excess oil.<br />
4. Now cut onions, greenchillies, and capscium into cubes or dices as you prefer.<br />
5. Add oil to a pan..heat and add one by one onions, greenchillies, capscium, ajinomoto, salt, and mix well, add soya sauce, chilli sauce, and tomato sauce and mix well.<br />
6. Now take 1 tsp of cornflour in a bowl and add some cold water to make cornflour slurry..add this to the above and mix well...cook for two minutes..let sauce thicken and switch off....garnish with coriander and cauliflower manchuria is ready to be served.<span id="search" style="visibility: visible;"><i><br />
</i></span><br />
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<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><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/AVvXsEjEM8fpIYoMy42JJ5VklX2677XMOauyIWS_9sYlu7yXVsmGMbpKNiDlZ_SkAn1Ni1xoxZVPFDZHLnvlS-2oeqLx1HSYbNX_edez8CtJ4Yl-V4sF7bQ6qx7kfAIeTghaQrosvwkH7jsit0Q/s1600/DSC00408.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEM8fpIYoMy42JJ5VklX2677XMOauyIWS_9sYlu7yXVsmGMbpKNiDlZ_SkAn1Ni1xoxZVPFDZHLnvlS-2oeqLx1HSYbNX_edez8CtJ4Yl-V4sF7bQ6qx7kfAIeTghaQrosvwkH7jsit0Q/s400/DSC00408.JPG" width="400" /></a></div><br />
This dish goes to following event<br />
<a href="http://spicingyourlife.blogspot.com/2011/01/announcing-kids-delight-street-food.html">Kid's Delight - Street Food</a> by Srivalli<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3dMcbhopFBPClHIGeirfndKZhu-ZynGNNhWJEnEmTKdyq8cTcahi5eAYOfXF6k4Yxc42prpmgtZDI41xLMUwIj8YxHG8MyaSrHYGKSPtmXe9pNo3u4XUyR7LGVhePA8yGNmpMHVlR7dQ/s1600/Kids_Delight1+%2528250+x+204%2529.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3dMcbhopFBPClHIGeirfndKZhu-ZynGNNhWJEnEmTKdyq8cTcahi5eAYOfXF6k4Yxc42prpmgtZDI41xLMUwIj8YxHG8MyaSrHYGKSPtmXe9pNo3u4XUyR7LGVhePA8yGNmpMHVlR7dQ/s1600/Kids_Delight1+%2528250+x+204%2529.jpg" /></a></div></div>Neeru'shttp://www.blogger.com/profile/13267779982044763147noreply@blogger.com2tag:blogger.com,1999:blog-8075942799567149163.post-76715803996400519072010-12-31T09:04:00.000-08:002010-12-31T09:04:14.274-08:00HAPPY NEW YEAR<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8jpIW7-DyUWy63JZg9MVhuWWL9TfLRTY9jGMY0KOf6uEG5TAoNd3WZdwwx-VrNXXWf0ng09WYB5K065mikUGyHuo3BIC-oVyG2NRJkeB4oyQ6ip1BqGOeZCITZ8tHUC4V9ppeJQ1Kzdc/s1600/DSC00395.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div>HAPPY NEW YEAR 2011 to my followers, fellow bloggers, and audience...<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8jpIW7-DyUWy63JZg9MVhuWWL9TfLRTY9jGMY0KOf6uEG5TAoNd3WZdwwx-VrNXXWf0ng09WYB5K065mikUGyHuo3BIC-oVyG2NRJkeB4oyQ6ip1BqGOeZCITZ8tHUC4V9ppeJQ1Kzdc/s1600/DSC00395.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8jpIW7-DyUWy63JZg9MVhuWWL9TfLRTY9jGMY0KOf6uEG5TAoNd3WZdwwx-VrNXXWf0ng09WYB5K065mikUGyHuo3BIC-oVyG2NRJkeB4oyQ6ip1BqGOeZCITZ8tHUC4V9ppeJQ1Kzdc/s400/DSC00395.JPG" width="400" /></a>Neeru'shttp://www.blogger.com/profile/13267779982044763147noreply@blogger.com0tag:blogger.com,1999:blog-8075942799567149163.post-1669014749287821282010-12-29T09:26:00.000-08:002010-12-29T09:27:20.699-08:00DOSA WITH KARAM~KARAM DOSA<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijPrLD2CTpo3zUjfEzCa9cILFknS6Y46pQ8sxgH9JYKEZRR1x7O-DgJ5P-LFvbTqV21BNp5m0l1EjdY3dXlXDx454DuOZbXH3aGDZG07Ngeh1M4u78yHkHH5mfyP9A2UoYtnPoIqUOuQw/s1600/sep11+024.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div>Dosa with Karam or erra karam dosa is a very famous tiffin in Nellore most loved by people who love spicy food...here is how it is<br />
<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijPrLD2CTpo3zUjfEzCa9cILFknS6Y46pQ8sxgH9JYKEZRR1x7O-DgJ5P-LFvbTqV21BNp5m0l1EjdY3dXlXDx454DuOZbXH3aGDZG07Ngeh1M4u78yHkHH5mfyP9A2UoYtnPoIqUOuQw/s1600/sep11+024.jpg" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijPrLD2CTpo3zUjfEzCa9cILFknS6Y46pQ8sxgH9JYKEZRR1x7O-DgJ5P-LFvbTqV21BNp5m0l1EjdY3dXlXDx454DuOZbXH3aGDZG07Ngeh1M4u78yHkHH5mfyP9A2UoYtnPoIqUOuQw/s400/sep11+024.jpg" width="400" /></a><br />
<br />
<div class="MsoNormal" style="margin-bottom: 12pt;">Ingredients<br />
<u>For Dosa Batter</u><br />
1. Rice 3cups<br />
2. Parboiled rice 1 cup<br />
3.Urad Dal 1 cup<br />
4. Fenugreek Seeds- 1/4 tsp<br />
5.Soda 1/4 tsp<br />
6.Salt to taste <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgVhxjpqcGt-kPpdMgZFknD3pecrDm6r2T0WCT3J-i0ZszuhPaDEz76_jXwCbGYm7V3H2g0ymBTGgAuE9uapPaUYM5-zC7uqxUC5YwseiqB0wtyQGG5ALgQQLZzIKG3wGi5udpLQnZyS0/s1600/sep11+025.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhgVhxjpqcGt-kPpdMgZFknD3pecrDm6r2T0WCT3J-i0ZszuhPaDEz76_jXwCbGYm7V3H2g0ymBTGgAuE9uapPaUYM5-zC7uqxUC5YwseiqB0wtyQGG5ALgQQLZzIKG3wGi5udpLQnZyS0/s400/sep11+025.jpg" width="400" /></a></div><br />
<u>For Erra Karam</u><br />
1. Onions 3 </div><div class="MsoNormal" style="margin-bottom: 12pt;">2. Salt to taste<br />
3. Red chillies 4 to 6(depends on how spicy you want)<br />
4. Jeera 1 tsp</div><div class="MsoNormal" style="margin-bottom: 12pt;"></div><div class="MsoNormal" style="margin-bottom: 12pt;"></div><div class="MsoNormal" style="margin-bottom: 12pt;"><u><span style="font-family: "Times New Roman"; font-size: 12pt;">Method</span></u><span style="font-family: "Times New Roman"; font-size: 12pt;"><br />
1.For the dosa batter soak rice, parboiled rice, urad dal and fenugreek seeds in water for 5 to 6 hours. Later grind together for dosa consistency and let it ferment overnight.<br />
2. To make perfect dosa..the dosa tava should be rubbed with oil with a cut onion, the first one or two dosas may not turn out good (use oil liberally for first dosas in order to avoid sticking) but later on the dosas will come out very crispy and we can use less oil.<br />
3.Mix water to dosa batter and add salt, soda and make dosa batter consistency. Take a ladle full of batter and make dosa..sprinkling oil all around the dosa...so it can come out easily. As methi seeds are added in batter it gives a good brown color..if well cooked..no need to turn other side.</span><br />
<span style="font-family: "Times New Roman"; font-size: 12pt;">4. For the karam grind all the ingredients without using water..the moisture in onions is enough to make a paste.</span><br />
<span style="font-family: "Times New Roman"; font-size: 12pt;">5. Now spread this red chilly paste when the dosa is cooking and serve with ghee or any chutney or potato curry.</span><br />
<span style="font-family: "Times New Roman"; font-size: 12pt;"> </span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaI3poJLuuHhuEmIb1mdeGMWIkMPsKMXa_DkZK5VJce2vsgYl2ySIGtJPCBDc8OMe287pzFaPaU3UcK211-PXxEHMf9d43u54r7WE0yHDrwqqNeY7pZRV05BJaTFuMcm_020VuG9aKjUo/s1600/sep11+026.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="187" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaI3poJLuuHhuEmIb1mdeGMWIkMPsKMXa_DkZK5VJce2vsgYl2ySIGtJPCBDc8OMe287pzFaPaU3UcK211-PXxEHMf9d43u54r7WE0yHDrwqqNeY7pZRV05BJaTFuMcm_020VuG9aKjUo/s400/sep11+026.jpg" width="400" /></a></div><span style="font-family: "Times New Roman"; font-size: 12pt;">This recipe goes to following event </span><span style="font-family: "Trebuchet MS",sans-serif; font-size: x-small;"><b>Dish Name Starts with: D by Akila</b></span><br />
<span style="font-family: "Times New Roman"; font-size: 12pt;"></span><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7I-92oSCND5RasJESCsrkH-x_7NNKTfGpUC05OmwdfQZk8IQ7JPkl3vHrO36MQebpq4Hx4EE4-rWRB4KdzRRDaSzOYBT-e4RKEgvteSw5BMiDgPSaNIvC4xXomls8t9pnbnDivYWkW74/s1600/DNSW+D.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7I-92oSCND5RasJESCsrkH-x_7NNKTfGpUC05OmwdfQZk8IQ7JPkl3vHrO36MQebpq4Hx4EE4-rWRB4KdzRRDaSzOYBT-e4RKEgvteSw5BMiDgPSaNIvC4xXomls8t9pnbnDivYWkW74/s320/DNSW+D.jpg" width="320" /></a></div><br />
<span style="font-family: "Times New Roman"; font-size: 12pt;"> <br />
</span></div><div class="MsoNormal" style="margin-bottom: 12pt;"><br />
</div><div class="MsoNormal" style="margin-bottom: 12pt;"></div><div class="MsoNormal" style="margin-bottom: 12pt;"><span style="font-family: "Arial Unicode MS";"></span></div>Neeru'shttp://www.blogger.com/profile/13267779982044763147noreply@blogger.com1tag:blogger.com,1999:blog-8075942799567149163.post-41224644989643189852010-12-28T09:09:00.000-08:002010-12-28T09:11:19.040-08:00RAW BANANA FRY ~ ARITIKAYA FRY WITH KOBBARI (COCONUT) KARAMRaw banana fry with kobbari (coconut) karam is easy to make and tasty too..loved by kids....<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKib35SKsuDRtoRqCBPM5TpKO42BL671Y9azlFbMMXS12FeJeBk82dkSZnhoZ6Jl6GMDEAb-JYG5IxnfZUeMi1xpKEd3yuXP6unS8ko4UL8qAucu-zMeH9LiIDzToVXuHYx62h_ITa0b0/s1600/DSC00050.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3TN5SOx57_orqSYE1qNyvhrySvIj47JBHi-WZBbTXnwZCfE-XiSdTydjU88ZICiNXKKg1eaqge_VdC1Nx_luTj65GhM_t82VTNGMyt7XJF1xZb-vkttIaUCqyFh5qeDp6vVJIWL6cUR0/s1600/DSC00051.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3TN5SOx57_orqSYE1qNyvhrySvIj47JBHi-WZBbTXnwZCfE-XiSdTydjU88ZICiNXKKg1eaqge_VdC1Nx_luTj65GhM_t82VTNGMyt7XJF1xZb-vkttIaUCqyFh5qeDp6vVJIWL6cUR0/s400/DSC00051.JPG" width="400" /></a></div><br />
<u><br />
</u><br />
<u>INGREDIENTS</u><br />
Raw banana/plaintain/aritakaya 3 in no.<br />
Onions 2<br />
Salt to taste<br />
Oil to fry<br />
Curry leaves<br />
Turmeric 1 tsp<br />
For tempering- channa dal, mustard seeds, urad dal, and jeera<br />
<u><br />
</u><br />
<u>FOR KOBBARI(COCONUT) KARAM</u><br />
Dry/dessicated coconut grated 1 tbsp<br />
Red chillies 4 to 5(depends on how spicy you want)<br />
Jeera 1 tsp <br />
Garlic pods 4 to 5<br />
Grind the dry coconut, red chillies, and jeera to coarse powder, to this add garlic pods and grind again and your kobbari karam is ready and it looks like this...this can be used in many other curries like beans fry, egg fry etc.,<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_tA_gOIQAQOkaaYVNVST5bOdaB0UlivoElOI8sC0QDQzUOR6YVLctdex4AiXB9qIkywpIBpesbu7hgRwWpWiV80GUdHwK2fK5Kv8JhmznfQHioTpbHZpK7Iwp3S64gn_x6f__MiCdKKo/s1600/DSC00142.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_tA_gOIQAQOkaaYVNVST5bOdaB0UlivoElOI8sC0QDQzUOR6YVLctdex4AiXB9qIkywpIBpesbu7hgRwWpWiV80GUdHwK2fK5Kv8JhmznfQHioTpbHZpK7Iwp3S64gn_x6f__MiCdKKo/s320/DSC00142.JPG" width="320" /></a></div><u><br />
</u><br />
<u> METHOD</u><br />
1. Peel the raw bananas/plaintain/aritakaya and cut one into three large pieces..take them in a vessel fill with three-fourth water for boiling...raw banana has the property of being sticky so the vessel in which your cooking can turn sticky so to avoid this add few drops of oil and a small piece of lemon which prevents the vessel from getting sticky and black.<br />
2. Put the vessel in which the plantain pieces are taken in a cooker and boil until three whistles. take them out and cut in either circular pieces or cubes as you wish.<br />
3. In a pan take oil add seeds for tempering, curry leaves, and fry ..now add cut onions, add turmeric powder, salt and cut raw banana pieces..and mix well. and fry for sometime.<br />
4. Now add the kobbari (coconut) karam according to your taste and mix well...garnish with coriander and the raw banana fry is ready to be served.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKib35SKsuDRtoRqCBPM5TpKO42BL671Y9azlFbMMXS12FeJeBk82dkSZnhoZ6Jl6GMDEAb-JYG5IxnfZUeMi1xpKEd3yuXP6unS8ko4UL8qAucu-zMeH9LiIDzToVXuHYx62h_ITa0b0/s1600/DSC00050.JPG" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKib35SKsuDRtoRqCBPM5TpKO42BL671Y9azlFbMMXS12FeJeBk82dkSZnhoZ6Jl6GMDEAb-JYG5IxnfZUeMi1xpKEd3yuXP6unS8ko4UL8qAucu-zMeH9LiIDzToVXuHYx62h_ITa0b0/s400/DSC00050.JPG" width="400" /></a>Neeru'shttp://www.blogger.com/profile/13267779982044763147noreply@blogger.com0tag:blogger.com,1999:blog-8075942799567149163.post-26681188459894381262010-12-09T08:46:00.000-08:002011-02-06T03:31:39.104-08:00VEGETABLE BIRYANI<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmLKukbOFK772yZuu_8AaE8s8MxyJ-FIL1uUenn2PlhIZx6eWRBe0-UnM1E8as_cALoQArML_dEuCGeQn65v50VlXss7zQMnNikwl7_WJA68kxb_BTG0IEn10m1MobYO2V1uWkS_Gnf4M/s1600/sep11+004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div>Piping hot vegetable biryani in cool weather is a must try...kids favorite and nutritious it has all vegetables and coconut milk...yummy to taste and easy to make.....this is how it is<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmLKukbOFK772yZuu_8AaE8s8MxyJ-FIL1uUenn2PlhIZx6eWRBe0-UnM1E8as_cALoQArML_dEuCGeQn65v50VlXss7zQMnNikwl7_WJA68kxb_BTG0IEn10m1MobYO2V1uWkS_Gnf4M/s1600/sep11+004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmLKukbOFK772yZuu_8AaE8s8MxyJ-FIL1uUenn2PlhIZx6eWRBe0-UnM1E8as_cALoQArML_dEuCGeQn65v50VlXss7zQMnNikwl7_WJA68kxb_BTG0IEn10m1MobYO2V1uWkS_Gnf4M/s640/sep11+004.jpg" width="638" /></a></div><u>Ingredients </u><br />
Basmati rice/normal rice-2 cups<br />
Coconut 1<br />
Onions 2<br />
Green chillies 2<br />
Tomato 1<br />
peas 100 gm<br />
Carrot 3<br />
Potato 3<br />
Beans 100 gm<br />
Ginger garlic paste 1 to 1.5 tsps<br />
Coriander leaves<br />
Mint leaves<br />
Salt to taste<br />
Lime juice..half a lime<br />
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<u>Tempering</u><br />
Biryani leaf 1 or 2<br />
cloves 2 -3<br />
Cinnamon 1/2 inch stick break into 2 to 3 pieces<br />
cardamom 1<br />
shajeera 1/2 tsp<br />
Oil/ghee 1 tbsp <br />
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</u><br />
<u>Method</u><br />
1. First cut the coconut into pieces and grind in the mixie and make a smooth paste using water. Using a strainer or muslin cloth strain out thick coconut milk from the coconut paste..for 2 cups of rice we need 3 cups of coconut milk ..add some water if thick. Wash rice and soak for 10 minutes.<br />
2. Take ghee/oil or both equally in a pressure cooker, add biryani leaf, shajeera, clove, cinnamon, and cardamom and fry well.<br />
3. Now add cut onions, green chillies, and tomato and fry well until they soften. Add ginger garlic paste and salt and mix well. Add the cut vegetables one by one. Now add salt and mix well.<br />
4. Now add the rice and mix well..see everything mixes up well...now add coconut milk and mix well..check salt and add if needed. Now add a few drops of lemon juice...coriander and mint leaves mix well and close the lid of pressure pan and keep the whistle...simmer the stove and let it cook for 20-25 minutes. By keeping a low flame..the biryani is cooked well. Now it is ready to eat with raitha or korma of your choice.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8gYzEqhlW9tcBefeKkUjbyhhLiv_t6Gndj6tDzHkXpzzBy9saQVJc29urWj4pGD42V6j2fKB4GvphXeJJmvp6xQoWi1ULdw8MjgjSotjfaQjkzmTo-5bR-xfQCrcVM7_7nSa8ATad0sA/s1600/sep11+005.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="472" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8gYzEqhlW9tcBefeKkUjbyhhLiv_t6Gndj6tDzHkXpzzBy9saQVJc29urWj4pGD42V6j2fKB4GvphXeJJmvp6xQoWi1ULdw8MjgjSotjfaQjkzmTo-5bR-xfQCrcVM7_7nSa8ATad0sA/s640/sep11+005.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUUV-45GYwmbccuyHnotPJMums47w8WoAcCEXcDon5A2d5lFYAP2Hkqz92-FLHRWzc8guKsYwUiqF4KKcIDbVRzVRw9pEQ5dV_kw5VfJEV9rbxUXofIH1UbNL2VYNjZK5gPxPEJa5LieM/s1600/sep11+003.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhmLKukbOFK772yZuu_8AaE8s8MxyJ-FIL1uUenn2PlhIZx6eWRBe0-UnM1E8as_cALoQArML_dEuCGeQn65v50VlXss7zQMnNikwl7_WJA68kxb_BTG0IEn10m1MobYO2V1uWkS_Gnf4M/s1600/sep11+004.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><br />
</a></div>Neeru'shttp://www.blogger.com/profile/13267779982044763147noreply@blogger.com1tag:blogger.com,1999:blog-8075942799567149163.post-44869605932702997622010-12-08T09:07:00.000-08:002010-12-08T09:10:42.501-08:00KHATTA PALAK/CHUKKAKURA CURRYI used to make always dal with khatta palak/chukkakura until i learnt this delicious curry from my friend so easy to make and goes well both with rice and rotis. To all those you are wondering what is khatta palak or chookakura..is a kind of greeny leaf like spinach, but khatta in taste so the name..it looks like this<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Nh23BkF0wEJVKPoPfCH77r4ftsIuNNxSIGLJ8U146AxMLKYxKLe3Ew_KOvtLd-CX8w5TrblAE1ZHkj3-XlssnGFUPHE0WhhiKjOgCOr4kULQX9YukwPZs_JgSYHS-4ZoGD8RAkrKhCA/s1600/chookakura.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="348" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj6Nh23BkF0wEJVKPoPfCH77r4ftsIuNNxSIGLJ8U146AxMLKYxKLe3Ew_KOvtLd-CX8w5TrblAE1ZHkj3-XlssnGFUPHE0WhhiKjOgCOr4kULQX9YukwPZs_JgSYHS-4ZoGD8RAkrKhCA/s400/chookakura.jpg" width="400" /></a></div><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmpO2uy-SZEGw1wIzEdNphw4z-VUnqVoC_mwnsElqTR3RFAS0yi61I13DA0ImcAsJgQ3VG2d_iIwaFJwyFp0GqxK2CExRpeAO9JzUiHgehyphenhyphenxnRv0dWzqBZn6wHvc2rlVE7RH40SgPG-no/s1600/raji+004.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmpO2uy-SZEGw1wIzEdNphw4z-VUnqVoC_mwnsElqTR3RFAS0yi61I13DA0ImcAsJgQ3VG2d_iIwaFJwyFp0GqxK2CExRpeAO9JzUiHgehyphenhyphenxnRv0dWzqBZn6wHvc2rlVE7RH40SgPG-no/s400/raji+004.jpg" width="400" /></a><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIj0jFXCby2iF5jgZe65Gb3OUNyqEuEuqbXbU3UfakwXoRYOgQXKI3yHdm9eL57jDeJRK8Nf-zcaRkFYarga6eH-F6DF0cqmKTA8BNVjWowSaTS-qPMBnsN98vsiEnMfwjjdeAuhNGstc/s1600/raji+001.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> </a></div><u>Ingredients</u><br />
Khatta Palak/Chookakura 5 bunches<br />
Onion 3 to 4 in number (depends how much curry you want)<br />
Boiled milk 1/2 cup<br />
Salt to taste<br />
Turmeric a pinch<br />
Chilli powder 1.5 to 2 tsp (according to spiciness you want)<br />
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<u>Tempering </u><br />
Mustard seeds<br />
Jeera<br />
Urad dal<br />
Curry leaves<br />
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<u>Method</u><br />
1. First wash and cut the green leaves into small pieces. and also onion into small bite pieces.<br />
2. Now take oil in a pan/cooker..add all seeds and curry leaves one by one for tempering and fry well.<br />
3. Add onions, turmeric powder, mix well, and add finely cut khatta palak leaves and mix well, add chilli powder and cover the pan and cook for few minutes.. the leaves cook very fast.. if in cooker 2 whistles sufficient.<br />
4. When everything is cooked switch off, open the lid and add milk to the curry and mix.well...a nutritious and tasty curry is ready to be served with rice or roti. you can add some fresh cream as a topping.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIj0jFXCby2iF5jgZe65Gb3OUNyqEuEuqbXbU3UfakwXoRYOgQXKI3yHdm9eL57jDeJRK8Nf-zcaRkFYarga6eH-F6DF0cqmKTA8BNVjWowSaTS-qPMBnsN98vsiEnMfwjjdeAuhNGstc/s1600/raji+001.jpg" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIj0jFXCby2iF5jgZe65Gb3OUNyqEuEuqbXbU3UfakwXoRYOgQXKI3yHdm9eL57jDeJRK8Nf-zcaRkFYarga6eH-F6DF0cqmKTA8BNVjWowSaTS-qPMBnsN98vsiEnMfwjjdeAuhNGstc/s400/raji+001.jpg" width="400" /></a><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmpO2uy-SZEGw1wIzEdNphw4z-VUnqVoC_mwnsElqTR3RFAS0yi61I13DA0ImcAsJgQ3VG2d_iIwaFJwyFp0GqxK2CExRpeAO9JzUiHgehyphenhyphenxnRv0dWzqBZn6wHvc2rlVE7RH40SgPG-no/s1600/raji+004.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"> </a></div><br />
This curry goes to event:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDlsr7Ot2qgLlUMjCcASFjgqIW3nKdrRA8NQP9iSYOOpBEYfJaKu4yEjuWvEs1ZGxLy2oKxP40-cmHTV2I4koIl_w7xa4KbVTFqkQ4EBHmm24shiZp_kN6aZXAjwYOiW6GN_6iAGnq-Uo/s1600/onlygreens.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDlsr7Ot2qgLlUMjCcASFjgqIW3nKdrRA8NQP9iSYOOpBEYfJaKu4yEjuWvEs1ZGxLy2oKxP40-cmHTV2I4koIl_w7xa4KbVTFqkQ4EBHmm24shiZp_kN6aZXAjwYOiW6GN_6iAGnq-Uo/s1600/onlygreens.jpg" /></a></div><span style="font-family: Trebuchet MS;"><b> <span style="color: #274e13;"><a href="http://simplysara07.blogspot.com/2010/11/only-greens-event-announcement-and.html">"ONLY GREENS"</a> <span style="color: black;">started by<span style="color: black;"> <a href="http://cooking-goodfood.blogspot.com/2010/11/event-announcement-and-giveaways-for.html">Pari Vasisht</a> of Foodelicious, </span></span></span></b></span>Neeru'shttp://www.blogger.com/profile/13267779982044763147noreply@blogger.com4tag:blogger.com,1999:blog-8075942799567149163.post-76338187953352850242010-12-06T04:06:00.000-08:002010-12-06T04:13:16.479-08:00CURD RICECurd rice is a real comfort food either just like that or when on travel or for picnics....easy to make and yummy to taste..<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVpwZbjG42FomKt_dtUbitOQrnRo_CnTNpZ9Wa7zifKF20LB8mSUxtSYFpDVn5SwDTYmbVAgt00k6UB3XzNyes3o50wWV9LSvDDW9LjmkcQ2ggchyphenhyphen0CuWt7RPt5X5ojy1IrLRuGH55Yxs/s1600/DSC00161.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhVpwZbjG42FomKt_dtUbitOQrnRo_CnTNpZ9Wa7zifKF20LB8mSUxtSYFpDVn5SwDTYmbVAgt00k6UB3XzNyes3o50wWV9LSvDDW9LjmkcQ2ggchyphenhyphen0CuWt7RPt5X5ojy1IrLRuGH55Yxs/s320/DSC00161.JPG" width="320" /></a></div><u>Ingredients</u><br />
1. Cooked rice 2 cups<br />
2. Curd 1.5 cup<br />
3. Boiled milk 1 cup<br />
4. Salt to taste<br />
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<u>For tempering</u><br />
1. Oil to fry<br />
2. Mustard seeds/Avalu 1/2 tsp<br />
3. Urad Dal/minapappu 1/2 tsp<br />
4. Channa Dal/Senagapappu 1 tsp<br />
5. Cashew- a few <br />
6. Kismiss- a few <br />
7. Curry leaves <br />
8. Red chillies 2<br />
9. Green chillies 2<br />
10. Hing a pinch<br />
11. Ginger- a few pieces<br />
12. Coriander leaves(optional)<br />
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<u>Method</u><br />
1. In a bowl take cooked rice and add curd and salt to it and mix well.<br />
2. In a pan take oil, after it heats add mustard seeds, urad dal, channa dal, red chillies, curry leaves, slit green chillies, ginger pieces one by one and fry well...now add hing, at end add cashew and kismiss, add coriander leaves and mix well and switch off and let it cool.<br />
3. Now add the tempering to the rice and curd and mix well...now add the milk and check the consistency..it should be somewhat liquidy as the rice absorbs the curd and it becomes hard later so more milk should be added. By adding milk the curd rice will not turn sour quickly...so for travel this is the method...the milk will set in an hour or two and delicious curd rice is ready to serve..if you are in a hurry put this curd rice in a hot box and it will set very soon.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOS9ErU-acWZiZJLp_FzlSviUJbL20gE-tmBZbLn8dhqOol6tYq8bXntWKwk0oRD8snCBrYQ1ynnJdp0JSFyq5o_EXNq9SxC6R3PdRQ1uip7PPANxyG62KxPKkLSLWCh5Nv-1NwSsJ8pc/s1600/DSC00160.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOS9ErU-acWZiZJLp_FzlSviUJbL20gE-tmBZbLn8dhqOol6tYq8bXntWKwk0oRD8snCBrYQ1ynnJdp0JSFyq5o_EXNq9SxC6R3PdRQ1uip7PPANxyG62KxPKkLSLWCh5Nv-1NwSsJ8pc/s320/DSC00160.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNn4bb9P7yeQDfwbdleuhirkRWifo0oLVfs20mPiWJ_5h_RKnpUxlC2GVg5pZ9QuiaR51RTx_y_TN-PbSJaM7eMFxUBO1x7f795Z60S0iKLSR6wcVKll9Sdq9KrmQk0F0hYGPWTsHATzE/s1600/DSC00159.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br />
</a></div><u>note: </u>You can also add grated carrot and even seedless green/black grapes and pomegranates too to get a colorful and nutritious curd riceNeeru'shttp://www.blogger.com/profile/13267779982044763147noreply@blogger.com3