tag:blogger.com,1999:blog-12329143672547886132024-03-13T15:22:12.384-07:00The Cooking HourIndian Cuisine Recipe GuideShilpa Mudigantihttp://www.blogger.com/profile/11244220263379263042noreply@blogger.comBlogger17125tag:blogger.com,1999:blog-1232914367254788613.post-67764671563661134202014-11-12T12:09:00.000-08:002014-11-12T12:09:52.823-08:00Tomato Rice<div dir="ltr" style="text-align: left;" trbidi="on">
I needed a quick fix lunch for my 1 year old who goes to day care now. And if you are working and have to send lunch box with your kid to school, the need to cook quick, but healthy meals is the perhaps the most pressing item on your list. This led me to search for one-pot healthy meals. I am in no way a innovator when it comes to cooking. Tried and tested is what I believe in and my mom suggested Tomato Rice. This recipe is courtesy to her. Both me and my son enjoyed the meal!<br />
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<a href="https://2.bp.blogspot.com/-CNnPI4NxhI4/VGO9hLTTpfI/AAAAAAAAA64/xUiLA_AX00U/s1600/Tomatorice.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://2.bp.blogspot.com/-CNnPI4NxhI4/VGO9hLTTpfI/AAAAAAAAA64/xUiLA_AX00U/s320/Tomatorice.jpg" width="320" /></a></div>
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<b>Ingredients</b>:<br />
<div style="text-align: left;">
Rice<br />Ghee<br />Ginger garlic paste<br />Carrots - cut in to small pieces<br />Peas - cut in to small pieces<br />Beans - cut in to small pieces<br />Any other vegetables - cut in to small pieces<br />Tomato - blended in to a puree<br />Salt to taste</div>
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<b>Process:</b><br />
<ol>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Arial; font-size: 13px; font-stretch: normal; margin: 0px;"><span style="font-kerning: none;">Cook rice separately and keep aside</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Arial; font-size: 13px; font-stretch: normal; margin: 0px;"><span style="font-kerning: none;">In a pan, add ghee. </span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Arial; font-size: 13px; font-stretch: normal; margin: 0px;"><span style="font-kerning: none;">Once hot, add ginger garlic paste and stir for few seconds.</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Arial; font-size: 13px; font-stretch: normal; margin: 0px;"><span style="font-kerning: none;">Then add the carrots, peas, beans, and other veggies and fry for 3-4 mins.</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Arial; font-size: 13px; font-stretch: normal; margin: 0px;"><span style="font-kerning: none;">Then add the blended tomato purée in to pan and stir.</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Arial; font-size: 13px; font-stretch: normal; margin: 0px;"><span style="font-kerning: none;">Let it stay till the raw taste is gone. Stir occasionally.</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Arial; font-size: 13px; font-stretch: normal; margin: 0px;"><span style="font-kerning: none;">Now add the made rice, and salt and mix well.</span></li>
<li style="-webkit-text-stroke-color: rgb(0, 0, 0); -webkit-text-stroke-width: initial; font-family: Arial; font-size: 13px; font-stretch: normal; margin: 0px;"><span style="font-kerning: none;">Serve hot! </span></li>
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Shilpa Mudigantihttp://www.blogger.com/profile/11244220263379263042noreply@blogger.com0tag:blogger.com,1999:blog-1232914367254788613.post-31311991440910319052012-10-21T20:51:00.002-07:002012-10-21T20:51:39.696-07:00Parwal/Patal Besan Fry - Pointed Gourd<div dir="ltr" style="text-align: left;" trbidi="on">
Someone who isn't very enthusiastic about spending a lot of time in kitchen after a long day at work, I appreciate all the quick recipes my mom taught me. The Patal besan fry is one such dish. The best part of it is, because of its softness, it can be taken with both rice and roti. This can also serve as a quick side dish during an elaborate dinner.<br />
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<a href="http://2.bp.blogspot.com/-UwtPjXoXvI0/UITCU9cuU9I/AAAAAAAAAf8/wy-He2snNQw/s1600/patal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://2.bp.blogspot.com/-UwtPjXoXvI0/UITCU9cuU9I/AAAAAAAAAf8/wy-He2snNQw/s400/patal.jpg" width="400" /></a></div>
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<b>Ingredients:</b><br />
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Patal/Parwal/Pointed Gourd - Washed and cut in the middle to allow stuffing.<br />
Besan - One cup<br />
Jeera - 1 tbsp<br />
Asafoetida - a pinch<br />
Salt<br />
Red chilli powder<br />
Oil<br />
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<b>Process:</b><br />
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<ol style="text-align: left;">
<li>Mix all except patal in a bowl. Add oil in it and keep mixing till it is stays together. </li>
<li>Stuff the mixture along the split in the patal.</li>
<li>Heat a generous helping of oil in a container.</li>
<li>Once hot, add the stuffed patals in the oil and let it cook.</li>
<li>Once the patals are start getting brown, sprinkle the rest of the mixture on top of it and mix.</li>
<li>Cook covered. Sprinkle water occasionally and cook covered till the patals are soft.</li>
<li>Serve hot with chapati or rice.</li>
</ol>
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Shilpa Mudigantihttp://www.blogger.com/profile/11244220263379263042noreply@blogger.com0tag:blogger.com,1999:blog-1232914367254788613.post-89286232315976713982012-10-21T20:40:00.000-07:002012-10-21T20:52:54.908-07:00Pumpkin Curry - Gummudikaya Korra<div dir="ltr" style="text-align: left;" trbidi="on">
Once in a while, it is nice to have a curry on the sweeter side and pumpkin is a natural for that. I love this particular curry, because not only is it tasty with a mix of spice and sugar, it is super easy and quick to make. I love to eat it with rice!<br />
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<a href="http://2.bp.blogspot.com/-3-NTEajMkCk/UIS-pQypjuI/AAAAAAAAAfk/__p84EG9OUk/s1600/pump1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-3-NTEajMkCk/UIS-pQypjuI/AAAAAAAAAfk/__p84EG9OUk/s640/pump1.jpg" width="478" /></a></div>
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<b style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: left;"><span style="color: black;">Ingredients</span></b></div>
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<div style="text-align: left;">
Pumpkin - Cut in cubes</div>
<div style="text-align: left;">
Channa dal - 1 tbsp</div>
<div style="text-align: left;">
Urad dal - 1 tbsp</div>
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Mustard Seeds - tbsp</div>
<div style="text-align: left;">
Dry Red Chilli - 2 in number or according to taste</div>
<div style="text-align: left;">
Asafoetida - a pinch</div>
<div style="text-align: left;">
Sugar</div>
<div style="text-align: left;">
Oil</div>
<div style="text-align: left;">
Salt to taste</div>
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<b>Process</b><br />
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<ol style="text-align: left;">
<li>Heat oil in a container</li>
<li>Once hot, put the channa dal, urad dal, mustard seeds, and red chilli in it.</li>
<li>Once they start spurting, add the pumpkin and mix.</li>
<li>Add half a cup water, salt and sugar. Make it sweet according to your preference.</li>
<li>Cook covered till pumpkin is tender.</li>
<li>Serve hot with rice.</li>
</ol>
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Shilpa Mudigantihttp://www.blogger.com/profile/11244220263379263042noreply@blogger.com0tag:blogger.com,1999:blog-1232914367254788613.post-77320707237068143482012-10-20T13:27:00.001-07:002012-10-21T20:53:28.383-07:00Coconut - eggplant curry - vankai kobari kora<div dir="ltr" style="text-align: left;" trbidi="on">
This is one of my favorite eggplant curries. A very typical Andhra dish yet not too spicy. The juices that flow from the mixture of coconut and eggplant is yummy!<br />
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<a href="https://lh3.googleusercontent.com/-JVmINJWTKdc/UIMOSD-7IOI/AAAAAAAAAfM/OoPXQxPBiQ8/s640/blogger-image-64326117.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="400" src="https://lh3.googleusercontent.com/-JVmINJWTKdc/UIMOSD-7IOI/AAAAAAAAAfM/OoPXQxPBiQ8/s400/blogger-image-64326117.jpg" width="298" /></a></div>
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<b>Ingredients</b><br />
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Coconut - cut into pieces<br />
Coriander seeds - 1 tbs<br />
Cumin seeds - 1 tsp<br />
Mustard Seeds - 1 tsp<br />
Green chillies - 2 pieces<br />
Cashew/almonds - 4-5 pieces <br />
Ginger - 1 inch<br />
Green eggplants - 5<br />
Salt to taste<br />
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<b>Gravy</b><br />
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Put all ingredients except eggplants in a mixie. Pour half a cup water and blend. Blend till it is a coarse paste.<br />
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<a href="https://lh4.googleusercontent.com/-6MZ_A0chtNI/UIMOSv6ekII/AAAAAAAAAfU/IFmPU2HShhA/s640/blogger-image-1036553248.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="400" src="https://lh4.googleusercontent.com/-6MZ_A0chtNI/UIMOSv6ekII/AAAAAAAAAfU/IFmPU2HShhA/s400/blogger-image-1036553248.jpg" width="299" /></a></div>
<b>Process</b><br />
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1) cut the eggplant stub. <br />
2) cut the eggplants in the middle but not all the way through, giving space enough. Give a 90degree cut again, cutting through the first half. This gives enough space to stuff the gravy.<br />
3) stuff the gravy in the slit eggplants. Save some gravy for later.<br />
4) put oil in a container and let is heat.<br />
5) put the eggplant in oil and let it coat well.<br />
6) once the eggplant starts cooking, pour the rest of the gravy on top of it and mix.<br />
7) add salt, water and mix well.<br />
8) cover and let it cook. Mix occasionally and let it cook till the eggplants are tender.<br />
9) decorate it with coriander leaves and serve hot with rice.<br />
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Shilpa Mudigantihttp://www.blogger.com/profile/11244220263379263042noreply@blogger.com0tag:blogger.com,1999:blog-1232914367254788613.post-75351098965824771182011-08-31T10:27:00.000-07:002012-10-20T13:56:22.148-07:00Dahi Baigan ( Egg Plants in a spiced yoghurt gravy )<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://1.bp.blogspot.com/-NTucR_Fe_DA/Tl5u8gXTmlI/AAAAAAAAADQ/aXP_wIms00I/s1600/001+%25282%2529.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="http://1.bp.blogspot.com/-NTucR_Fe_DA/Tl5u8gXTmlI/AAAAAAAAADQ/aXP_wIms00I/s400/001+%25282%2529.JPG" width="400" xaa="true" /></a></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">I thank the days I miss home food, for on days as these I get down to prepare some Oriya delicasies. And this time it was Dahi Baingan that soothed my nostalgic stomach.</span></div>
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<span closure_uid_gc0cl1="154" style="font-family: "Trebuchet MS", sans-serif;">Dahi Baigan is a traditional Oriya dish normally served with flavoured rice or just as a curry with white rice, but it's best served with Kanina, a sweet flavoured rice that's so typical of an Oriya platter. It's basically fried egg plants dipped in spiced yoghurt and best for the sunny afternoons when you need something light, filling and cooling to go with your main course.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif; font-size: large;">Ingredients</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">3 medium sized egg plants cut in quarters length wise</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">1 medium sized onion</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">1 inch chopped ginger</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">2-3 pods of garlic</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">4 green chillies slit length wise</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">10-12 curry leaves</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">1/2 tsp cumin powder</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">1/2 tsp coriander powder</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">1/2 tsp sugar</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">1/2 tsp mustard seeds</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">1/2 tsp cumin seeds</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">1/4 tsp asofitida seeds</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">1 cup of yoghurt</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Oil</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Salt</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif; font-size: large;">Process</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Heat the oil in a deep pan. Add the mustard, asofitida and cumin seeds followed by the curry leaves. Let all the seeds crackle off.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Add the chopped ginger, garlic and green chillies and cook them till they give off their aroma.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Add the chopped onions and cook them till they are translucent.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Add the egg plants followed by all the powders and and give everything a good mix. Cover the pan and let the egg plant cook for 10 min.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Check if the egg plants are cooked. they should be tender but should be firm at the same time.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Put off the flame and let the egg plants cool down a bit.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Mix 1 cup of water with the yoghurt and mix them well. It should have the consistency of a batter.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Pour in the yoghurt in the cooked egg plants mixing them gently.</span></div>
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<span style="font-family: "Trebuchet MS", sans-serif;">Garnish with chopped coriander leaves and have it with hot steaming rice :-)</span></div>
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John Jethihttp://www.blogger.com/profile/03946383346295261505noreply@blogger.com0tag:blogger.com,1999:blog-1232914367254788613.post-36598583904326867372011-08-24T10:48:00.000-07:002011-08-24T22:05:28.766-07:00Coconut Mint Corainder Chutney<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-eVIZbYMY-_E/TlU4vP6MTWI/AAAAAAAAADM/y6FCu9DKr5w/s1600/021+%25282%2529.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="350" qaa="true" src="http://2.bp.blogspot.com/-eVIZbYMY-_E/TlU4vP6MTWI/AAAAAAAAADM/y6FCu9DKr5w/s400/021+%25282%2529.JPG" width="570" /></a></div><div closure_uid_6i8zr8="124"><br />
</div><div closure_uid_6i8zr8="124"><span closure_uid_6i8zr8="137" style="font-family: 'Trebuchet MS', sans-serif;">No South Indian Breakfast is complete without the popular coconut chutney. This is perhaps the most frequently prepared dish in every South Indian home after rice. Whether it's dosa, idli, wada, pongal, lemon rice or upma, coconut chutney finds its way to the platter. This chutney is basically a mix of coconut along with herbs, lentils and tempering and at times just coconut paste diluted and tempered. This recipe is a version of the chutney prepared with mint and coriander leaves.</span></div><div closure_uid_6i8zr8="124"><br />
</div><div closure_uid_6i8zr8="124"><span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">Ingredients</span></div><div closure_uid_6i8zr8="124"><span style="font-family: 'Trebuchet MS', sans-serif;">1 full coconut ( grated or chopped )</span></div><div closure_uid_6i8zr8="124"><span style="font-family: 'Trebuchet MS', sans-serif;">1/2 cup of mint leaves</span></div><div closure_uid_6i8zr8="124"><span style="font-family: 'Trebuchet MS', sans-serif;">1/2 cup of coriander leaves</span></div><div closure_uid_6i8zr8="124"><span style="font-family: 'Trebuchet MS', sans-serif;">( the leaves can be taken in greater quantity if you prefer the strong flavour of the herbs in your chutney )</span></div><div closure_uid_6i8zr8="124"><span style="font-family: 'Trebuchet MS', sans-serif;">3-4 green chillies</span></div><div closure_uid_6i8zr8="124"><span style="font-family: 'Trebuchet MS', sans-serif;">1/2 inch ginger</span></div><div closure_uid_6i8zr8="124"><span style="font-family: 'Trebuchet MS';">1 tbs yogurt</span></div><div closure_uid_6i8zr8="124"><span style="font-family: 'Trebuchet MS', sans-serif;">Salt</span></div><div closure_uid_6i8zr8="124"><span style="font-family: 'Trebuchet MS', sans-serif;">Oil</span></div><div closure_uid_6i8zr8="124"><span style="font-family: 'Trebuchet MS', sans-serif;">1 tsp mustard seeds</span></div><div closure_uid_6i8zr8="124"><span style="font-family: 'Trebuchet MS', sans-serif;">1 tbs channa (gram) dal</span></div><div closure_uid_6i8zr8="124"><span style="font-family: 'Trebuchet MS', sans-serif;">10-12 curry leaves</span></div><div closure_uid_6i8zr8="124"><br />
</div><div closure_uid_6i8zr8="124"><span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">Process</span></div><div closure_uid_6i8zr8="124"><span style="font-family: 'Trebuchet MS', sans-serif;">Put the coconut, mint leaves, coriander leaves, green chillies, ginger and salt in a grinder and grind them well adding water little by little till its a coarse paste.</span></div><div closure_uid_6i8zr8="124"><span style="font-family: 'Trebuchet MS', sans-serif;">Take the ground chutney out in a bowl.</span></div><div closure_uid_6i8zr8="124"><span style="font-family: 'Trebuchet MS', sans-serif;">Heat the oil for tempering. </span></div><div closure_uid_6i8zr8="124"><span style="font-family: 'Trebuchet MS', sans-serif;">Add mustard seeds, Channa dal and curry leaves to the oil. wait till it crackles off completely.</span></div><div closure_uid_6i8zr8="124"><span style="font-family: 'Trebuchet MS', sans-serif;">Add the tempering to the chutney and mix well with a spoon.</span></div><div closure_uid_6i8zr8="124"><span style="font-family: 'Trebuchet MS';">Add the yogurt and mix again.</span></div><div closure_uid_6i8zr8="124"><br />
</div></div>John Jethihttp://www.blogger.com/profile/03946383346295261505noreply@blogger.com0tag:blogger.com,1999:blog-1232914367254788613.post-14913596208127774712011-08-23T10:23:00.000-07:002011-08-23T12:10:04.101-07:00Eggless Orange Cake with Apples<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" closure_uid_aiz0yk="297" style="clear: both; text-align: center;"></div><div class="separator" closure_uid_aiz0yk="297" style="clear: both; text-align: center;"><br />
</div><div class="separator" closure_uid_aiz0yk="324" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-uyCpVUtlpR0/TlPiBmMq0aI/AAAAAAAAADI/7pcubLmh8Bg/s1600/011.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="350" qaa="true" src="http://1.bp.blogspot.com/-uyCpVUtlpR0/TlPiBmMq0aI/AAAAAAAAADI/7pcubLmh8Bg/s400/011.JPG" width="570" /></a></div><div class="MsoNormal" closure_uid_aiz0yk="127" closure_uid_x7wrsw="132" style="margin: 0cm 0cm 0pt;"></div><div class="MsoNormal" closure_uid_aiz0yk="127" closure_uid_x7wrsw="132" style="margin: 0cm 0cm 0pt;"><span style="font-family: 'Trebuchet MS', sans-serif;"><span closure_uid_aiz0yk="135">Cakes are such a versatile dessert that you can give it the flavour of just any thing under the sun and it absorbs the flavours of the ingredient well enough. But then there's a line of caution there as to not to try out just anything under the sun :-)</span></span></div><div class="MsoNormal" closure_uid_aiz0yk="127" closure_uid_x7wrsw="132" style="margin: 0cm 0cm 0pt;"></div><div class="MsoNormal" closure_uid_aiz0yk="127" closure_uid_x7wrsw="132" style="margin: 0cm 0cm 0pt;"><span style="font-family: 'Trebuchet MS', sans-serif;">Well,<span style="font-family: 'Trebuchet MS', sans-serif;"><span closure_uid_aiz0yk="135">Continuing with my penchant for desserts, I went on to experiment with a citrus twist on cake baking. And i choose oranges to flavour my cake. </span></span></span></div><div class="MsoNormal" closure_uid_aiz0yk="127" closure_uid_x7wrsw="132" style="margin: 0cm 0cm 0pt;"></div><div class="MsoNormal" closure_uid_aiz0yk="127" closure_uid_x7wrsw="132" style="margin: 0cm 0cm 0pt;"><span style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-family: 'Trebuchet MS', sans-serif;"><span closure_uid_aiz0yk="135">A piece of advice here before you attempt your own orange cake. Be sure you would like the bitterly zingy orangy taste of the zest. If not scrape off the entire zest of the oranges you use for this cake. I personally prefer that hint of zesty taste so I go for every shred of it.</span></span></span></div><div class="MsoNormal" closure_uid_aiz0yk="127" closure_uid_x7wrsw="132" style="margin: 0cm 0cm 0pt;"></div><div class="MsoNormal" closure_uid_aiz0yk="127" closure_uid_x7wrsw="132" style="margin: 0cm 0cm 0pt;"><span style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-family: 'Trebuchet MS', sans-serif;"><span closure_uid_aiz0yk="135"></span></span></span><span style="font-family: 'Trebuchet MS', sans-serif;"><strong><span style="font-size: medium;">Ingredients :</span></strong></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: 'Trebuchet MS', sans-serif;">200 gm condensed Milk</span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span closure_uid_aiz0yk="139" style="font-family: 'Trebuchet MS', sans-serif;">100 gm flour</span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: 'Trebuchet MS', sans-serif;">1 tsp baking powder</span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: 'Trebuchet MS', sans-serif;">1 tsp soda bi carbonate</span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span closure_uid_x7wrsw="131" style="font-family: 'Trebuchet MS', sans-serif;">60 ml ( 80 gm ) melted butter</span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span closure_uid_aiz0yk="138" style="font-family: 'Trebuchet MS', sans-serif;">1 tsp orange essence</span></div><div class="MsoNormal" closure_uid_aiz0yk="136" style="line-height: normal; margin: 0cm 0cm 0pt;"><span closure_uid_x7wrsw="116"><span style="font-family: 'Trebuchet MS', sans-serif;"></span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: 'Trebuchet MS', sans-serif;">2 seedless oranges</span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: 'Trebuchet MS';">2 apples peeled, cored and sliced.</span></div><div class="MsoNormal" closure_uid_x7wrsw="142" style="margin: 0cm 0cm 0pt;"><span style="font-family: 'Trebuchet MS', sans-serif;"><strong><span style="font-size: medium;">Process :</span></strong></span></div><div class="MsoNormal" closure_uid_x7wrsw="143" style="margin: 0cm 0cm 0pt;"><span style="font-family: 'Trebuchet MS', sans-serif;">Pre-heat the over to 180 C before starting with the preparation.</span></div><br />
<div closure_uid_aiz0yk="140"><span style="font-family: 'Trebuchet MS', sans-serif;">Cut the oranges into quarters, put them into a mixer along with the condensed milk, butter and orange essence.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: 'Trebuchet MS', sans-serif;">Mix the flour, baking powder and soda bi carb.</span></div><div class="MsoNormal" closure_uid_aiz0yk="142" style="margin: 0cm 0cm 0pt;"><span style="font-family: 'Trebuchet MS', sans-serif;">Add the orange mix to the flour mix and fold them well.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: 'Trebuchet MS', sans-serif;">Grease a baking tray with butter and sprinkle flour on the surface. You may put a butter paper at the bottom.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: 'Trebuchet MS', sans-serif;">Layer the sliced apples at the bottom of the tray. Make at least two layers.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: 'Trebuchet MS', sans-serif;">Pour in the batter into the baking tray and place it in the oven immediately.</span></div><div class="MsoNormal" closure_uid_aiz0yk="143" style="margin: 0cm 0cm 0pt;"><span style="font-family: 'Trebuchet MS', sans-serif;">Let the cake bake at 180 C for 25 min. Let it cool down when done.</span></div><div class="MsoNormal" closure_uid_aiz0yk="143" style="margin: 0cm 0cm 0pt;"></div><div class="MsoNormal" closure_uid_aiz0yk="143" style="margin: 0cm 0cm 0pt;"><span style="font-family: 'Trebuchet MS', sans-serif;">It's best served hot with a dollop or orange marmalade or any other fruit jam that you would imagine to go well with an orangy spoonful :-)</span></div></div>John Jethihttp://www.blogger.com/profile/03946383346295261505noreply@blogger.com0tag:blogger.com,1999:blog-1232914367254788613.post-10055011735616499262011-08-13T10:59:00.000-07:002011-08-13T11:47:11.307-07:00Aloo-Gajar-Matar Subzi (Peas Carrot Potato Curry)<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="clear: left; float: left; font-family: 'Trebuchet MS', sans-serif; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="350" src="http://3.bp.blogspot.com/-HWYZhta1bn8/Tka342O5LsI/AAAAAAAAAMU/S8d585dRmpQ/s400/IMG_3226.JPG" width="570" /></span></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Potato is a universal favorite and it has been a favorite of mine since childhood. Even today, when I go home, I crave for just one thing - simple potato fry. But we know it is not the ideal food if you are watching your weight. My husband insists there is potato in every curry I make. Now that is not possible always, but whenever it is I try to make it healthy. So, I made potato-carrot-peas curry (aloo-gajar-matar) which not only has the taste of potato(aloo) but also the goodness of carrot(gajar) and peas(matar). Gajar is optional but it brings a good color to the curry.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: large;"><b>Ingredients:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">5-6 Boiled potatoes in salt and lightly smashed</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 cup green peas (matar)</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 cup carrots cut in to small pieces (gajar)</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 big onion copped</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 big tomato chopped</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 green chillis chopped</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/4 tsp garlic paste</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/4 tsp ginger paste</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 tsp coriander powder</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tsp cumin seeds</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/4 tsp turmeric powder</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 tsp chilli powder</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 tsp garam masala</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">salt to taste</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">coriander leaves</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: large;"><b>Process:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Heat oil in a pan and put the cumin seeds. When they splutter, add the garlic, ginger paste and green chillis. Stir for few seconds.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Then add the onions and mix well. Once they get transparent, add the coriander powder and mix well.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Add the tomatoes then along with the turmeric powder and half of chilli powder. When the oil starts separating, add the carrots and mix well. Sprinkle a bit of water so that carrots can start getting cooked.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">After about 3-4 minutes, add the potatoes and green peas. Add the salt and rest of the chilli powder and mix well. Add 1 cup water. Cover the vessel and let it cook. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Keep stirring ocassionally. When the curry is thick or according to your liking, add the garam masala and mix well.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Garnish it with coriander leaves and turn off the heat. Serve hot with roti or rice.</span></div>Shilpa Mudigantihttp://www.blogger.com/profile/11244220263379263042noreply@blogger.com1tag:blogger.com,1999:blog-1232914367254788613.post-66350818952033734182011-08-10T20:25:00.000-07:002012-10-21T16:14:22.440-07:00Aloo Capsicum (Potato Capsicum) Fry<div dir="ltr" style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="clear: left; float: left; font-family: 'Trebuchet MS', sans-serif; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="350" src="http://3.bp.blogspot.com/-Dr_YCefj6SU/TkNJ550OnBI/AAAAAAAAALo/k2N1XH9PCyw/s400/IMG_3225.JPG" width="570" /></span></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">After a tiring day, what one would look for is a quick and easy dish that is both healthy and filling. Aloo Capsicum or potato capsicum fry is one such dish. I particularly like capsicum for its light spicy flavor that it lends to the entire dish. This is a very easy dish. Try it!</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: large;"><b>Ingredients:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 big capsicum cut in to medium pieces</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 big potato cut in to cubes</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tsp cumin seeds</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 tsp coriander powder</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 tsp turmeric powder</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 tsp chilli powder</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 garam masala</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Salt to taste</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: large;"><b>Process:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Heat oil in the pan. Once heated, put the cumin seeds and let them pop.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Put all the spices except for garam masala and let it mix with oil. Let the oil get the flavor of these spices. It should not take more than 3-4 seconds.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Then add the potato and capsicum and mix properly so that the spiced up oil coats the pieces properly. Add salt according to taste and mix well.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Sprinkle some water in it and on a low to medium heat, cook with a closed lid. Keep stir regularly so that the vegetables do not stick to the pan and burn. Add water whenever required.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Cook till the vegetables soften.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Then sprinkle the garam masala and mix well. Turn off the fire after couple of minutes.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Serve hot with roti or rice. </span><br />
<br />
</div>Shilpa Mudigantihttp://www.blogger.com/profile/11244220263379263042noreply@blogger.com0tag:blogger.com,1999:blog-1232914367254788613.post-44074394402738040372011-08-10T11:20:00.000-07:002011-08-10T14:45:55.558-07:00Rice Stick Noodles with Stir Fried Vegetables and Tofu<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" closure_uid_72a6xe="200" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/--AYYe5C-iZU/TkLLydGiNMI/AAAAAAAAADA/wnjkKdUJ1sg/s1600/003.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="350" naa="true" src="http://2.bp.blogspot.com/--AYYe5C-iZU/TkLLydGiNMI/AAAAAAAAADA/wnjkKdUJ1sg/s400/003.JPG" width="570" /></span></a></div><div closure_uid_72a6xe="118"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div closure_uid_72a6xe="118"><span closure_uid_72a6xe="131" style="font-family: 'Trebuchet MS', sans-serif;">Though I am fond of Indian cuisine ( I would prefer Indian to any other cuisine , anyday ), I do get a craving for something Oriental or European. And going to a restaurant to satisfy my cravings isn’t a solution most of the time. First cause good Chinese or Italian restaurants are quite expensive and my given my mood swings, I get the cravings at such ungodly hours that visiting a restaurant almost always stay out of question.</span></div><span closure_uid_72a6xe="131" style="font-family: 'Trebuchet MS', sans-serif;"></span><br />
<div closure_uid_72a6xe="118"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">So to appease my hunger, rather specific hunger for specific flavour I do try my hands on noodles, pasta, gnocchi, soups etc etc. And I must say with pride, though not many, I have mastered some of the dishes that I regularly make.</span></div><div closure_uid_72a6xe="118"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Rice Stick Noodles with stir fired vegetables and Tofu is one of the dishes that I love so much. It’s one of the comfort foods that bring in the soothing hint of sweetness of rice along with the crunchy, sweet and sour bite of vegetables. Ah! Just writing about it makes me long for it now!!!</span></div><div closure_uid_72a6xe="118"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Hope you would like it as much as I did. </span></div><div closure_uid_72a6xe="118"><div closure_uid_3l7t6t="124"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div closure_uid_3l7t6t="124"><span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">Ingredients</span></div><div closure_uid_3l7t6t="124"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Rice Stick noodles ( you can use any ordinary noodles as substitute )</span></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">200 gms Firm Tofu ( if tofu is not available use paneer )</span><br />
<div closure_uid_3l7t6t="126"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cup of chopped seasonal vegetables like carrots, bell peppers and cauliflowers</span></div><div closure_uid_3l7t6t="126"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 Tomato cut length wise</span></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">½ cup chopped spring onions</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 inch ginger chopped</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4 pods of garlic chopped</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2-3 green chillies slit length wise</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 tbs of red wine vinegar</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tbs of Soy Sauce</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tbs of roasted sesame seeds</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Salt</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Pepper</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Chopped Coriander leaves</span><br />
<div closure_uid_3l7t6t="128"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Oil</span></div><div closure_uid_3l7t6t="128"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div></div><div closure_uid_72a6xe="118"><span style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">Process</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Put water to boil in a pot. Add 1 tbs of red wine vinegar and 1 tsp of oil to it.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Take Rice stick noodles for one serving and put it in the boiling water. It would take around 10 minutes for the noodles to be ready. Keep swirling the noodles occasionally so that they don’t stick to each other.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">While the noodles cook, cut the tofu into small cubes and shallow fry them till it gets light golden all around.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">In another pan, heat 1 tbs of oil. Add chopped ginger, garlic and chillies to it and stir fry they till you get the aroma of burnt ginger and garlic.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Add the remaining vinegar and Soy Sauce and give it a brisk stir.</span><br />
<div closure_uid_3l7t6t="127"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Add the spring onions followed by the chopped vegetables and tomatoes. Stir well and cover the pan and let the vegetables cook for 5-10 min on high flame.</span></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Add the Tofu, Noodles. Season with salt and pepper and give everything a good mix. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Sprinkle the freshly roasted sesame seeds and coriander leaves all over and serve hot. </span></div></div>John Jethihttp://www.blogger.com/profile/03946383346295261505noreply@blogger.com0tag:blogger.com,1999:blog-1232914367254788613.post-43218890125753215872011-08-09T08:12:00.000-07:002011-08-09T16:53:23.754-07:00Lemon and Lentil Rasam<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-FRsdcRAIPs4/TkFOLHdfGsI/AAAAAAAAAC0/j4dIOyNLhNE/s1600/004.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="350" naa="true" src="http://1.bp.blogspot.com/-FRsdcRAIPs4/TkFOLHdfGsI/AAAAAAAAAC0/j4dIOyNLhNE/s400/004.JPG" width="570" /></a></div><div class="MsoNormal" closure_uid_sytqxm="200" style="margin: 0cm 0cm 10pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span closure_uid_sytqxm="143" style="font-family: 'Trebuchet MS', sans-serif;">After I shifted to South India I have taken a great liking for the tangy and spicy Rasam. Born and brought up in the eastern part on India I never had the opportunity to taste this tangy elixir in its true form and hence had never developed a taste for this so popular dish. But today being in the south for the past 6 years and having tried my hands and mastered a part of the South Indian cuisine, I definitely place Rasam in my top 5 comfort foods. And when down with flu, it becomes the only comfort food for me <span style="font-family: Wingdings;">J</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: 'Trebuchet MS', sans-serif;">Across the four southern states, Rasam is prepared differently in different places. If I have to list down the variety of Rasam recipes I know, I can almost list out at-least 10 of them!!! </span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span closure_uid_sytqxm="162" style="font-family: 'Trebuchet MS', sans-serif;">Yesterday I prepared Lemon and Lentil Rasam and here’s the recipe….</span></div><div class="MsoNormal" closure_uid_sytqxm="163" style="margin: 0cm 0cm 10pt;"><span style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: large;">Ingredients </span></span></div><div class="MsoNormal" closure_uid_sytqxm="166" style="margin: 0cm 0cm 10pt;"><span closure_uid_sytqxm="168" style="font-family: 'Trebuchet MS', sans-serif;">½ cup Toor Dal</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tbs tamarind paste</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 tbs lime juice</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 tps rasam powder</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4 pods of garlic chopped</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 inch ginger chopped</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tps pepper</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">10-12 curry leaves</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tsp turmeric powder</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tsp mustard seeds</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Salt to taste</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Fresh coriander leaves</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Oil for tempering</span></div><div class="MsoNormal" closure_uid_sytqxm="183" style="margin: 0cm 0cm 10pt;"><span style="font-family: 'Trebuchet MS', sans-serif;"><span style="font-size: large;">Process</span></span></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span style="font-family: 'Trebuchet MS', sans-serif;">Pressure cook the dal along with Rasam powder, tamarind, salt and turmeric powder.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Grind the boiled dal to a fine paste and add thrice the amount of water to it and put it boil again.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Heat oil in a kadai. Add mustard seeds and peppercorns and let them splutter. Follow it with curry leaves.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Add the chopped ginger and garlic and stir till they are give out their pungent aroma.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Add the tempering to the boiling dal and mix well.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Add the chopped coriander leaves and let it simmer for 10-15 minutes till it reduced to 3/4<sup>th</sup> of the amount so that the flavour of the tempering gets into the Rasam.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Add the lime juice at the end and simmer for another 2 minutes.</span></div></div>John Jethihttp://www.blogger.com/profile/03946383346295261505noreply@blogger.com0tag:blogger.com,1999:blog-1232914367254788613.post-432798068810654202011-08-08T18:21:00.000-07:002012-10-21T16:14:22.436-07:00Cauliflower Pepper Mix Curry<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-7hNcYwVp30U/TkCKj95J0RI/AAAAAAAAAKA/TpWGZtganQ8/s1600/IMG_3222.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="350" src="http://2.bp.blogspot.com/-7hNcYwVp30U/TkCKj95J0RI/AAAAAAAAAKA/TpWGZtganQ8/s400/IMG_3222.JPG" width="570" /></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I love the vegetable section of retail superstores.The color, the fresh smell of veggies attract me to them and I usually end up buying vegetables that I don't know how to cook. But I buy them anyway because they look so good. That is what I did this weekend when I picked the colorful pepper trio - red, yellow and orange pepper! See some very colorful pictures of them <a href="http://www.google.com/search?pq=pepper+vegetable+names&hl=en&cp=22&gs_id=y&xhr=t&q=pepper+vegetable+names&qe=cGVwcGVyIHZlZ2V0YWJsZSBuYW1lcw&qesig=NpedaXA3LSWn6CbYxuIiDQ&pkc=AFgZ2tnuweoHlVADn6lK-0xDjtzvDg8tPWONa_rezFYBCaCF1ZpmXgMgL-uNA7Uv9t9_HBrtrmY9azzTclD9Hv5lh7iOQ-p1DQ&gs_sm=&gs_upl=&bav=on.2,or.r_gc.r_pw.r_cp.&biw=1366&bih=653&um=1&ie=UTF-8&tbm=isch&source=og&sa=N&tab=wi#um=1&hl=en&tbm=isch&sa=1&q=peppers&oq=peppers&aq=f&aqi=&aql=&gs_sm=e&gs_upl=1664l2692l0l2769l7l5l0l0l0l0l0l0ll0l0&bav=on.2,or.r_gc.r_pw.r_cp.&fp=e59c7ce44a08213c&biw=1366&bih=653">here</a> and you would know why. :)</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">I was disappointed to find that I did not really find any recipe that included all three. I decided to go the traditional way and make a mix vegetable curry.</span><br />
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<b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">Ingredients</span></b><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">2 tsb vegetable oil</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cup cauliflower florets</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 cup red pepper pieces</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 cup yellow pepper pieces</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 cup orange pepper pieces (you can use green pepper also)</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 cup potato cut in to cubes</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tsp ginger paste</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tsp garlic paste</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 big onion chopped</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 big tomato chopped</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 tsp cumin seeds</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/4 tsp turmeric powder</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 tsp chilli powder</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/4 tsp coriander powder</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 garam masala</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">coriander leaves</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: large;"><b>Process:</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Heat oil in the cooking vessel. When hot, add the cumin seeds and let it splutter.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Add the ginger paste and stir for few seconds. Then add the onion in it. Stir to mix it with ginger.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">After couple of minutes, add garlic paste and mix properly. Add the coriander powder to the onion and mix. Stir regularly till the onion is brown in color.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Add the tomato to the mix and stir well. When the tomato starts cooking, add the chilli powder, turmeric powder and mix well. Add a bit of water to make it a paste.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Once the tomato is cooked and the contents look like a paste, add all the vegetables in it. Mix properly to coat them with the paste. Add salt, water and mix well. Do not add too much water. It should be added only to help the vegetables soak the flavor. Cook with a lid covered.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Stir the vegetables at regular intervals till they become soft. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Once soft, add the garam masala and mix well. You can add the coriander leaves at this point and cover the lid. Let it cook for couple of minutes and turn off the fire.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Serve hot with rice or roti.</span></div>Shilpa Mudigantihttp://www.blogger.com/profile/11244220263379263042noreply@blogger.com0tag:blogger.com,1999:blog-1232914367254788613.post-908119985254219102011-08-05T10:23:00.000-07:002011-08-05T11:28:37.956-07:00Coconut Cake with White Chocolate Ganache<div dir="ltr" style="text-align: left;" trbidi="on"><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-RbF0INfXM8c/TjwnYos5raI/AAAAAAAAACw/xg_b_0P12Ig/s1600/020.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="350" src="http://3.bp.blogspot.com/-RbF0INfXM8c/TjwnYos5raI/AAAAAAAAACw/xg_b_0P12Ig/s400/020.JPG" t$="true" width="570" /></a></div><br />
<span closure_uid_20cqc2="184" closure_uid_pqsera="162" style="font-family: 'Trebuchet MS', sans-serif;">I am a big fan of desserts... though am equally conscious of my ever fluctuating waistline, I don't mind indulging in a fat rich platter that satisfies my craving for sweet nirvana at times. Being fond of cooking and a dessert lover it's no wonder that I do get myself pepped up with a new dessert once in a while... and I must say, it's a different cooking experience. When the sweet aroma flows out of the pot and fills the house I could just sit with my eyes closed and get lost in a meditative world carried in a magical aromatic cloud of cardomom, cinnamon or vanilla. Ah!!! the thought itself is bliss...</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: 'Trebuchet MS', sans-serif;">Last week I was invited to a friend's Sister's b'day and I decided to bake her a cake after failing to decide what would be the best gift to buy her. So I prepared coconut cake with white chocolate ganache. Did she like it? She loved it!!!</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" closure_uid_x7wrsw="132" style="margin: 0cm 0cm 0pt;"><span style="font-family: 'Trebuchet MS', sans-serif;"><strong><span style="font-size: large;">Ingredients :</span></strong></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: 'Trebuchet MS', sans-serif;">200 gm condensed Milk</span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: 'Trebuchet MS', sans-serif;">80 gm flour</span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: 'Trebuchet MS', sans-serif;">1 tsp baking powder</span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: 'Trebuchet MS', sans-serif;">1 tsp soda bi carbonate</span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span closure_uid_x7wrsw="131" style="font-family: 'Trebuchet MS', sans-serif;">60 ml ( 80 gm ) melted butter</span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: 'Trebuchet MS', sans-serif;">1 tsp vanilla essence</span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span closure_uid_x7wrsw="116"><span style="font-family: 'Trebuchet MS', sans-serif;">1 cup grated coconut</span></span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: 'Trebuchet MS', sans-serif;">1 cup Almonds ( Soaked in rose water overnight and chopped )</span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: 'Trebuchet MS', sans-serif;">250 gms white cooking chocolate</span></div><div class="MsoNormal" style="line-height: normal; margin: 0cm 0cm 0pt;"><span style="font-family: 'Trebuchet MS', sans-serif;">100 gm fresh cream</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" closure_uid_x7wrsw="142" style="margin: 0cm 0cm 0pt;"><span style="font-family: 'Trebuchet MS', sans-serif;"><strong><span style="font-size: large;">Process :</span></strong></span></div><div class="MsoNormal" closure_uid_x7wrsw="143" style="margin: 0cm 0cm 0pt;"><span style="font-family: 'Trebuchet MS', sans-serif;"><strong>Cake :</strong></span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: 'Trebuchet MS', sans-serif;">Pre-heat the over to 180 C before starting with the preparation.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: 'Trebuchet MS', sans-serif;">Mix the flour, baking powder and soda bi carb</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: 'Trebuchet MS', sans-serif;">Add condensed milk, melted butter, grated coconut, essence and two table spoons of water and beat gently.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: 'Trebuchet MS', sans-serif;">Grease a baking tray with butter and sprinkle flour on the surface. You may put a butter paper at the bottom.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: 'Trebuchet MS', sans-serif;">Pour in the batter into the baking tray and place it in the oven immediately.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: 'Trebuchet MS', sans-serif;">Let the cake bake at 180 C for 25 min. Let it cool down when done.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" closure_uid_x7wrsw="145" style="margin: 0cm 0cm 0pt;"><span style="font-family: 'Trebuchet MS', sans-serif;"><strong>Ganache :</strong></span></div><div class="MsoNormal" closure_uid_x7wrsw="145" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: 'Trebuchet MS', sans-serif;">In a double boiler ( put a vessel filled with water on the burner and then place another vessel in it such that it get's heat only from the boling water underneath ) put the fresh cream and let it come to a boil. </span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: 'Trebuchet MS', sans-serif;">Add chunks of white cooking chocolate and stir till it's all melted and mixed with the cream.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: 'Trebuchet MS', sans-serif;">Let it cool.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: 'Trebuchet MS', sans-serif;">Cut the cake in half horizontally.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: 'Trebuchet MS', sans-serif;">Soak both the halfs with the rose water in which the almonds were soaked.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: 'Trebuchet MS', sans-serif;">Spread a fourth of the white chocolate ganache on one of the halfs and put the other half on top of it.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: 'Trebuchet MS', sans-serif;">Pour in the remaining ganache on top and let it run down the sides of the cake on it's own.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: 'Trebuchet MS', sans-serif;">Sprinkle all the chopped almonds on top and put the cake in the refrigerator so as to solidify the ganache and stop it from running down too much.</span></div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><br />
</div><div class="MsoNormal" style="margin: 0cm 0cm 0pt;"><span style="font-family: 'Trebuchet MS', sans-serif;">Coconut cake would be ready in 10 min :-)</span></div></div>John Jethihttp://www.blogger.com/profile/03946383346295261505noreply@blogger.com0tag:blogger.com,1999:blog-1232914367254788613.post-35775252800709409762011-08-04T19:09:00.000-07:002012-10-21T16:14:22.435-07:00Gobi Masala - Without Onion<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-cg_5BYZHITw/TjtN_X6uU4I/AAAAAAAAAJg/ged670ViZK0/s1600/IMG_3210.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="350" src="http://1.bp.blogspot.com/-cg_5BYZHITw/TjtN_X6uU4I/AAAAAAAAAJg/ged670ViZK0/s400/IMG_3210.JPG" width="570" /></a></div><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">There are times when the unthinkable happens. Like missing onions at home. Yes, it happens and it happened with me today. I had no onions, no potatoes and as if God planned it, I just had cauliflower and tomato as my main ingredients. Then I thought it would be a great experiment which my friends, has been very successful. Presenting Gobi masala without onions. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: large;"><b>Ingredients</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4 cup Cauliflower florets - cut and soaked in turmeric water</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4 Tbs Tomato puree - or thickly blended</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3 green chillies</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 inch ginger</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4 cloves garlic</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Turmeric Powder</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Chilli Powder</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Coriander Powder</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Salt</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Coriander Leaves for garnishing</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: large;"><b>Process</b></span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Put oil in a pan and let is heat. Put the cauliflower florets and fry them till lightly brown. Remove and keep it aside.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Make a paste of ginger, garlic and green chillies.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Heat oil in the same pan and put the ginger-garlic-green chillies paste in it. Stir while it gets sauted.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Then add the tomato puree or paste and mix it properly.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Add the chilli powder, turmeric powder, coriander powder and salt. Mix properly.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Wait till the paste cooks and oil separates from the mixture. Then add the cauliflower florets. Mix it properly and add a cup of water. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Keep a lid and let it soften. </span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">When the cauliflowers are softened according to your preference, add the coriander leaves and mix. Keep it on heat for couple of more minutes.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Turn off the heat and serve hot with rice.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div>Shilpa Mudigantihttp://www.blogger.com/profile/11244220263379263042noreply@blogger.com0tag:blogger.com,1999:blog-1232914367254788613.post-12767034462629422562011-08-02T17:48:00.000-07:002012-10-21T16:15:18.120-07:00Aloo Fry - Andhra Style<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-7IojkPc-wc8/TjiY-nugeDI/AAAAAAAAAJc/UKtp64TJBdg/s1600/IMG_3199.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><span class="Apple-style-span" style="color: black; font-family: 'Trebuchet MS', sans-serif;"><img border="0" height="350" src="http://3.bp.blogspot.com/-7IojkPc-wc8/TjiY-nugeDI/AAAAAAAAAJc/UKtp64TJBdg/s400/IMG_3199.JPG" width="570" /></span></a></div><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Andhra food is known for its tangy flavor and simplicity and this recipe is just that. A simple potato fry with typical Andhra tempering (called "Popu" in Telugu) and little lemon juice that is a regular in most Andhra homes. It is very simple to make and can be enjoyed by one and all.</span><br />
<b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: large;"><br />
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<b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">Ingredients</span></b><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">4 medium sized boiled potatoes with salt and turmeric</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">3 green chillies cut in to pieces</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1/2 inch ginger finely chopped (can use readymade ginger paste)</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tsb lemon juice</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">For tempering (popu):</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tsp Urad dal</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tsp Chana dal</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">1 tsp Mustard seeds</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Pinch of Asafetida/Hing</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">Process:</span></b><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Put oil in a pan and let it heat. Add the tempering ingredients in it. Let the mustard seeds pop. Add the hing.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Then put the chopped ginger and green chillies and stir for few seconds.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Add the boiled potatoes and mix the mixture properly.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Add salt according to taste.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">After 3-4 minutes, add the lemon juice and mix properly.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Leave it for another couple of minutes and then put off the fire.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Serve hot with phulkas or rice.</span><br />
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</div>Shilpa Mudigantihttp://www.blogger.com/profile/11244220263379263042noreply@blogger.com0tag:blogger.com,1999:blog-1232914367254788613.post-54348324638497931912011-08-01T10:27:00.000-07:002012-10-21T16:15:18.131-07:00Ghuguni - Dry Peas Curry<div dir="ltr" style="text-align: left;" trbidi="on"><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><div closure_uid_yjl1l4="169" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-fcky4qI_mkY/Tjbi3JtWu3I/AAAAAAAAACs/yqoh1aOKhyY/s1600/022.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="350" src="http://4.bp.blogspot.com/-fcky4qI_mkY/Tjbi3JtWu3I/AAAAAAAAACs/yqoh1aOKhyY/s400/022.JPG" t$="true" width="570" /></a></div><span class="Apple-style-span" style="font-family: "Trebuchet MS", sans-serif;">When homesick there's nothing better than indulging in the very typical home food and that's what I did few days back. </span></div></div><div class="separator" style="clear: both; text-align: center;"></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 10pt;"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-fcky4qI_mkY/Tjbi3JtWu3I/AAAAAAAAACs/yqoh1aOKhyY/s1600/022.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"><span class="Apple-style-span" style="font-family: "Trebuchet MS", sans-serif;"></span></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span closure_uid_yjl1l4="170" style="font-family: "Trebuchet MS", sans-serif;">Ghuguni, translated to spiced dry peas curry, holds such prominent position in Oriya cuisine that it was my choice of cure for homesickness. This humble dish is the ubiquitous side dish for most of Oriya breakfast and supper platters, whether it's with pitha ( Oriya name for Dosa ), Dahi Vada ( Oriyas have a completely different species of this south Indian delicacy ) and the universal puris not to forget Ghuguni also has its place along with Rice and Chappatis as well. </span></div></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 10pt;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span closure_uid_yjl1l4="106" style="font-family: "Trebuchet MS", sans-serif;">Well I cured my homesickness with this humble dish and it made my day reminding me of the sultry Bhubaneswar summer when mom used to prepare Ghuguni with Pitha. </span></div></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-rziY2JQ6P1Y/TjbhVI9fhCI/AAAAAAAAACo/RZVNPBheJ9Y/s1600/022.JPG" imageanchor="1" style="clear: right; cssfloat: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a></div><div class="MsoNormal" closure_uid_bb1ybv="119" style="margin: 0cm 0cm 10pt;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span class="Apple-style-span" style="font-family: "Trebuchet MS", sans-serif; font-size: large;"><strong>Ingredients :</strong> </span></div></div><div class="MsoNormal" closure_uid_bb1ybv="118" style="margin: 0cm 0cm 10pt;"><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><span class="Apple-style-span" style="font-family: "Trebuchet MS", sans-serif;">250 gms dry yellow/green peas</span><br />
<span class="Apple-style-span" style="font-family: "Trebuchet MS", sans-serif;">1/2 cup chopped onions</span><br />
<span class="Apple-style-span" style="font-family: "Trebuchet MS", sans-serif;">2 medium sized tomatoes</span><br />
<span class="Apple-style-span" style="font-family: "Trebuchet MS", sans-serif;">1 inch ginger chopped</span><br />
<span class="Apple-style-span" style="font-family: "Trebuchet MS", sans-serif;">4 pods of garlic chopped</span><br />
<span class="Apple-style-span" style="font-family: "Trebuchet MS", sans-serif;">1 tbs cumin powder</span><br />
<span class="Apple-style-span" style="font-family: "Trebuchet MS", sans-serif;">1 tbs coriander powder</span><br />
<span class="Apple-style-span" style="font-family: "Trebuchet MS", sans-serif;">1/2 tbs turmeric powder</span><br />
<span class="Apple-style-span" style="font-family: "Trebuchet MS", sans-serif;">1/2 tbs chilli powder</span><br />
<span class="Apple-style-span" style="font-family: "Trebuchet MS", sans-serif;">salt to taste</span><br />
<span class="Apple-style-span" style="font-family: "Trebuchet MS", sans-serif;">1/2 tsp Mustard seeds</span><br />
<span class="Apple-style-span" style="font-family: "Trebuchet MS", sans-serif;">10-12 Curry leaves</span><br />
<span class="Apple-style-span" style="font-family: "Trebuchet MS", sans-serif;">Refined oil</span></div></div><div class="MsoNormal" closure_uid_bb1ybv="125" style="margin: 0cm 0cm 10pt;"><strong><span class="Apple-style-span" style="font-family: "Trebuchet MS", sans-serif; font-size: large;">Preparation :</span></strong></div><div class="MsoNormal" style="margin: 0cm 0cm 10pt;"><span class="Apple-style-span" style="font-family: "Trebuchet MS", sans-serif;">Wash and soak the dry yellow/green peas overnight.</span><br />
<span class="Apple-style-span" style="font-family: "Trebuchet MS", sans-serif;">Pressure cook the peas in the water it was soaked in for 15 minutes or till done. Let it cool.</span><br />
<span class="Apple-style-span" style="font-family: "Trebuchet MS", sans-serif;">Heat oil in a kadai on medium high flame. Add the mustard seeds and let it crackle out. Reduce the flame to low.</span><br />
<span class="Apple-style-span" style="font-family: "Trebuchet MS", sans-serif;">Add curry leaves, chopped ginger and garlic and stir till the ginger garlic gives out a slighty burnt aroma.</span><br />
<span class="Apple-style-span" style="font-family: "Trebuchet MS", sans-serif;">Add the chopped onions and stir and cook till it's translucent follwed by the chopped tomatoes and all the spice powders. Mix well and cover the kadai to let the tomato lose its water and marry with the spices.</span><br />
<span class="Apple-style-span" style="font-family: "Trebuchet MS", sans-serif;">After 5 min stir it again and mash the tomatoes so as to give the mix a paste like consistency. Let it cook for another 5-10 min.</span><br />
<span class="Apple-style-span" style="font-family: "Trebuchet MS", sans-serif;">Add the bolied peas and mix well. Simmer for 10 min.</span></div><div class="MsoNormal" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; margin: 0cm 0cm 10pt;"><span class="Apple-style-span" style="font-family: "Trebuchet MS", sans-serif;">Ghuguni is ready!!!</span></div></div>John Jethihttp://www.blogger.com/profile/03946383346295261505noreply@blogger.com1tag:blogger.com,1999:blog-1232914367254788613.post-85797672143311300072011-07-26T22:01:00.000-07:002012-10-21T16:15:18.137-07:00Healthy Tikha Khatta Gobi<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="clear: left; float: left; font-family: 'Trebuchet MS', sans-serif; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="350" src="http://1.bp.blogspot.com/-Kho1R1HSVTo/Ti-bP8B_2-I/AAAAAAAAAGs/7tuipyrUrwc/s400/IMG_2864.JPG" width="570" /></span></div><b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">Ingredients:</span></b><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Gobi (Cauliflower) - florets</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Matar</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">carrots - small pieces</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">cumin seeds</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Asafoetida</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">ginger paste/finely minced (optional)</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">turmeric powder</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">chilli powder</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">green chillies - min 2 and cut in small pieces</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">tomatoes finely chopped</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Coriander Powder</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Coriander leaves - dhania patta</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;"><br />
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<b><span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif; font-size: large;">Process</span></b><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Heat oil in a pan.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Once heated, put cumin seeds and let them splutter</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Add asafoetida and green chillies and combine for few seconds</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Add the vegetables, salt and turmeric powder and combine. Let it cook for 4-5 mins while stirring at regular intervals</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Add the finely chopped tomatoes, chilli powder and coriander powder and mix properly. Let it cook for 3-4 mins till the tomatoe mixes properly with the vegetables.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Add little water and mix properly so that the cauliflowers and carrots can cook. Cover it with a lid and stir occasionally.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Once cooked, add coriander leaves, mix it and keep it covered for a minute.</span><br />
<span class="Apple-style-span" style="font-family: 'Trebuchet MS', sans-serif;">Put off the fire and serve with hot chapatis or with rice.</span></div>Shilpa Mudigantihttp://www.blogger.com/profile/11244220263379263042noreply@blogger.com0