tag:blogger.com,1999:blog-62507402801775246292024-03-19T04:20:54.716-04:00TurmericArchiehttp://www.blogger.com/profile/11688698381690370902noreply@blogger.comBlogger15125tag:blogger.com,1999:blog-6250740280177524629.post-72298213594185725532010-10-20T16:26:00.005-04:002010-10-21T21:28:56.033-04:00KEEMA BIRYANI<div align="justify"><span style="color:#ffcc66;">The moment you think of Biryani, mouth starts watering mmmmmm yummmyyyy!!! I love biryani. But, when you think of keema biryani, you sure to think how it tastes. Let me tell me that you will love it , and also it is very easy to prepare. Looks and tastes is very unique than the regular biryani. One thing you dont have to worry about the meat getting cooked in this case, as you will use mince, it cooks in no time. In fact my 2yr old daughter really liked it and was easy for her to eat. Give it a try.</span></div><div align="justify"> </div><div align="justify"><span style="color:#ffffff;">KEEMA BIRYANI</span></div><br /><br /><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 367px; DISPLAY: block; HEIGHT: 249px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5530600901663683842" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgusFauso0iGrNMxDfRZ3MUT-W2x8q4gGEFAAudueGQ2Ugo022TDdUnSNjbIT8T7NC-b-SK2xy0Vjy2EkzCQiPnM2cSu1SzMHltGWOvfIGHo_mDU8h4pmRdUJwieLThsThaHbcJ6znKG4wl/s320/IMG_5566.JPG" /><br /><br /><span style="color:#ffffff;">Ingredients:</span><br /><div></div><br /><div align="justify"><span style="color:#ffcc66;">Mutton Mince (keema) - 1 lb</span></div><div align="justify"><span style="color:#ffcc66;">Fried Onions (store bought) - 1 cup</span></div><div align="justify"><span style="color:#ffcc66;">Ginger-garlic Paste - 1tbsp</span></div><div align="justify"><span style="color:#ffcc66;">Tomatoes - 2(medium size)</span></div><div align="justify"><span style="color:#ffcc66;">Cumin Powder - 1/2tsp</span></div><div align="justify"><span style="color:#ffcc66;">Coriander Powder - 1tsp</span></div><div align="justify"><span style="color:#ffcc66;">Garam Masala - 1/4tsp</span></div><div align="justify"><span style="color:#ffcc66;">Cardamom Powder - 1/4tsp</span></div><div align="justify"><span style="color:#ffcc66;">Cinnamom Powder - 1/4 tsp</span></div><div align="justify"><span style="color:#ffcc66;">Mint Leaves - 1 bunch finely chopped</span></div><div align="justify"><span style="color:#ffcc66;">Coriander leaves - 1 bunch, finely chopped</span></div><div align="justify"><span style="color:#ffcc66;">Green Chillies - 3-4 slit longitudinally</span></div><div align="justify"><span style="color:#ffcc66;">Chilli Powder - 1tsp</span></div><div align="justify"><span style="color:#ffcc66;">Turmeric Powder - 1/4 tsp</span></div><div align="justify"><span style="color:#ffcc66;">Orange Food colour -a pinch</span></div><div align="justify"><span style="color:#ffcc66;">Milk - 2tbsp</span></div><div align="justify"><span style="color:#ffcc66;">Lemon juice - 1 small size</span></div><div align="justify"><span style="color:#ffcc66;"></span></div><div align="justify"><span style="color:#ffcc66;">Oil - 2tbsp</span></div><div align="justify"><span style="color:#ffcc66;">Ghee - 1tbsp</span></div><div align="justify"><span style="color:#ffcc66;">Curd - 1/2 cup</span></div><div align="justify"><span style="color:#ffcc66;">Shajeera - 1</span></div><div align="justify"></div><div align="justify"> </div><div align="justify"><span style="color:#ffffff;">For Rice -</span> </div><br /><div align="justify"><span style="color:#ffcc66;">Basmati rice - 2 cups</span></div><div align="justify"><span style="color:#ffcc66;">Whole Garam masala (cardamom, Cinnamom, Cloves, bay leaf)- 2 or3 no. each<br />Shajeera - 1/4tsp</span></div><div align="justify"><span style="color:#ffcc66;">Oil - 1tsp</span></div><div align="justify"><span style="color:#ffcc66;">Salt - required</span></div><div align="justify"></div><br /><div align="justify"><span style="color:#ffffff;">Method:</span></div><br /><p align="justify"><span style="color:#ffcc66;">Wash the rice and soak in water for 30 minutes. Finely chop the mint and coriander leaves, save half each for mince meat and half for garnish. Mix the orange colour in 2tbsp of warm milk and keep aside for garnish. </span></p><p align="justify"><span style="color:#ffcc66;">Heat a saucepan, add oil, shajeera and fried onions. Fry for few minutes, add ginger garlic paste, Fry until raw smell goes, next add tomatoes and cook until they are soft, add turmeric powder, green chillies, chilly powder, cumin powder, coriander powder, and salt to taste. Mix well and add the mutton mince, add the curds, and half of each mint and coriander leaves. Mix all together and let cook for until done. finally add the cardamom and cinnamom powder, and lemon juice. Keep aside.</span></p><p align="justify"><span style="color:#ffcc66;">Mean time fill up a vessel with water and boil water with whole garam masala, 1tsp oil, and 1tsp lemon juice. Add salt required for rice. When water is boiling, add the rice and let boil until 70% of rice is done. Now drain the rice and keep aside. </span></p><div align="justify"><span style="color:#ffcc66;">Next arrange layers of meat and rice. First grease a large vessel with oil or ghee, first put a layer of cooked mince, then next layer of half the rice. Sprinkle coriander and mint leaves, fried onions and sprinkle garam masala powder. Repeat the layers again with mince and then rice layer, and finally sprinkle with coriander leaves, mint, garam masala powder, fried onions, ghee, and food colour (mix a pinch colour in 2tbsp warm milk). Cover the vessel with alluminium foil tightly and then with tight lid to trap the steam inside. Cook first 5 min on high flame and then simmer the flame to very low and cook for 20-25min (Dum biryani style).</span></div><div align="justify"><span style="color:#ffcc66;"></span></div><br /><div align="justify"><span style="color:#ffcc66;">Mix the rice lightly and serve with raita.</span></div><br /><div align="justify"><span style="color:#ffcc66;"><span style="color:#ff0000;">**</span> This can be cooked in oven, by putting layers as above in a alluminium foil or oven safe dish, cover tightly with alluminium foil and bake at 350F for 20-25min.</span></div><div align="justify"><span style="color:#ffcc66;"><span style="color:#ff0000;">**</span> Adding lemon juice and oil to the rice, keeps the rice separate and grainy. Lemon juice enhances flavour to the dish.</span></div><br /><div align="justify"></div><br /><div align="justify"></div><br /><p align="justify"><br /></p><br /><div align="justify"></div><br /><p align="justify"><br /></p><br /><div></div>Archiehttp://www.blogger.com/profile/11688698381690370902noreply@blogger.com2tag:blogger.com,1999:blog-6250740280177524629.post-83252615931918536782010-05-19T14:38:00.015-04:002010-06-03T20:26:26.387-04:00Keema Mutti/Keema cutlet<div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivsL4r2sNFFkbSsQckd3hAwHFnlLZHWYSxG9NMI8qNHxgDftLDdPnwkCoq19aHndO-oMXgu_05Hda1DUHp3Ctd9oIgFFiHFZfCsg4P3H2YeiZ2QImACyGWP6Ur9m8BcZ9Y9duJDuF31hUl/s1600/IMG_5157.JPG"></a>Every hyderabadi are aware of keema kebabs like keema mutti or shammi kebab. I like to share Keema mutti receipe which i inherited from my mom. She is really good at making it. These mutties can be used in many others ways like in making shorva receipe/korma, in kofta biryani, as also indian version burgers/sandwiches or can be eaten as snack by itself. Hope you all like this version of keema kebabs. I made this for a quick snack for the weekend and turned up good especially my toddler really like it.<br /><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBT-N-CQC9iLyvFl2F0V5v7YSIZB52Lxy6M-81GSonZreoeOIHcySbuv5oUGYJNPMy-v9vPDeWR4J-mqoK9AAcIcr-fhBnBf2GxYQfN8JDwAWGZJ1NsLmBuSRkvkvj278DB-yp7Wt0H2Cg/s1600/IMG_5162.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 273px; DISPLAY: block; HEIGHT: 256px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5473427979513330658" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBT-N-CQC9iLyvFl2F0V5v7YSIZB52Lxy6M-81GSonZreoeOIHcySbuv5oUGYJNPMy-v9vPDeWR4J-mqoK9AAcIcr-fhBnBf2GxYQfN8JDwAWGZJ1NsLmBuSRkvkvj278DB-yp7Wt0H2Cg/s320/IMG_5162.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2qiDJheNmW9_4a9bAlFj6zS4zygU27dpQXveaYA4C8RvE6F7gS5XqNgk-RjnpML5RPok9UuyoIshSREzdeSJF9exOV3DzVjE1rn231WmyFobYHkB-BDlfJVlxFvFtlY1haJfHUp-SKqNx/s1600/IMG_5157.JPG"><img style="WIDTH: 279px; HEIGHT: 207px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5473420660802910786" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2qiDJheNmW9_4a9bAlFj6zS4zygU27dpQXveaYA4C8RvE6F7gS5XqNgk-RjnpML5RPok9UuyoIshSREzdeSJF9exOV3DzVjE1rn231WmyFobYHkB-BDlfJVlxFvFtlY1haJfHUp-SKqNx/s320/IMG_5157.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_iQAs_yZkeg8z1yR0IKfSooiUIN8aVZOjk-nUXcSkkATp9swBK_L12PhtazSL4U4Gfg8qW_roFbOjgQ_jKBnpoAHy1nYSivFeFPPysnptix0QMh4J61gTeCmLanwpcAfz6wpf57U3Y8Qq/s1600/IMG_5160.JPG"><img style="WIDTH: 242px; HEIGHT: 206px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5473430099993208610" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_iQAs_yZkeg8z1yR0IKfSooiUIN8aVZOjk-nUXcSkkATp9swBK_L12PhtazSL4U4Gfg8qW_roFbOjgQ_jKBnpoAHy1nYSivFeFPPysnptix0QMh4J61gTeCmLanwpcAfz6wpf57U3Y8Qq/s320/IMG_5160.JPG" /></a><br /><br /><div><div><span style="color:#000000;"></span></div><div><span style="color:#000000;"></span></div><div><u><span style="color:#0000ff;"></span></u></div><div><div><div><div></div><div><div><div><div><div align="justify"></div><div align="justify">Ingredients: <div align="justify"></div><div align="justify"></div>Mutton Keema Mince 1 lb</div><div align="justify">Green chilles - 2-3, finely chopped.</div><div align="justify">Onions - 1 finely chopped</div><div align="justify">Chilly powder - 1tsp</div><div align="justify">Turmeric Powder - 1/4tsp</div><div align="justify">Coriander powder - 1tsp</div><div align="justify">Garam Masala powder - 1/2tsp</div><div align="justify">Coconut powder - 1 tbsp</div><div align="justify">Khus -Khus (poppy seeds) - 1tbsp</div><div align="justify">Ginger Garlic paste - 1tsp</div><div align="justify">Coriander Leaves - finely chopped 1/2cup</div><div align="justify">Salt - as required</div><div align="justify">Pepper - 1/4tsp</div><div align="justify">Lemon juice - 1tbsp</div><div align="justify"></div><div><br /></div><div align="justify">Method:</div><div align="justify"></div><div><br /></div><div align="justify">First wash the mince, and drain all the water. Make sure there is no water. </div><div align="justify">Make a paste of coconut powder (you can use fresh coconut if needed) and poppy seeds with very little water.</div><div align="justify">Now add all the above ingredients to the mince and also the coconut paste, mix properly. Make it into small lemon ball size and press in to a patty. You can make it into any shape needed.</div><div align="justify">Put a pan on stove, add 1tbsp oil and shallow fry the muttis until brown colour on both sides. </div><div align="justify"></div><div align="justify"></div><div align="justify">If you think the mixture is watery, add little beasn powder to bind (lightly roast the besan) . Alternatively, for extra taste you can dip the patties in the beaten egg and then shallow fry. </div><div align="justify"><br /></div><div align="justify">This receipe is not much different compared to shammi kebeb, in this mince is cooked with some oil, ginger garlic past, salt, chilli powder, besan and cooked until all the moisture is gone. Then it is blended together with green chillies , coriander leaves and masalas. Then pressed in to patties, dipped in egg mixture and shallow fry them.</div><div> </div></div></div></div></div></div></div></div></div>Archiehttp://www.blogger.com/profile/11688698381690370902noreply@blogger.com2tag:blogger.com,1999:blog-6250740280177524629.post-54723761967903440482010-04-01T15:13:00.015-04:002010-10-05T17:18:13.564-04:00FISH FRY<span style="color:#ffcc66;">FISH....FISH</span><br /><div align="justify"><br /><span style="color:#ffcc66;">One of the best loved seafood i.e. Fish. Fish can be shallow or deep fried, baked or grilled, whichever way you cook but, combined with exotic indian spices gives the same great taste and flavour. There are so many fish fry dishes, i would like to share two simple fish fry dishes i usuall do. Fish is my favourite and has been part of my regular diet. Fish are low in fat and cholesterol, and a good source protein, omega -3 fatty acids (esp. oily fish like salmon).<br />The following recipe can be used to make with any kind of your favourite fish variety. Try it and you will enjoy....</span></div><div align="justify"><span style="color:#ffcc66;">*** Following dishes can also be oven baked at 350F for 20-25min or until done (as required).</span></div><br /><br /><br /><span style="color:#ffffff;">TILAPIA FRY</span><br /><br /><br /><img id="BLOGGER_PHOTO_ID_5524669469800589522" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1YZ0IUpeJ_8c8eNhZeZEb_W1kez9nnIENtiZgnRck42leysij1CKhqOldgl4nt6JT1IWMG2_EIsRmBUsT0r7uWJvtbWhzNFOL4cyB5_0pZM7QG6z0a9YqDX4v89aZ_Pl9BszAPujCxXig/s320/IMG_5022.JPG" border="0" /><br /><br /><span style="color:#ffffff;">Ingredients:</span><br /><br /><span style="color:#ffcc66;">Tilapia Filets - 2</span><br /><span style="color:#ffcc66;">Oil for shallow frying</span><br /><br /><span style="color:#ffffff;">For Marination:</span><br /><br /><span style="color:#ffcc66;">Yoghurt (Strained) -4tbsp<br />Turmeric - 1/4tsp<br />Chilli Powder - 1/2tsp (can vary according to your spice level)<br />Cumin Powder - 1/2tsp<br />Coriander Powder - 1/2tsp<br />Garam Masala- 1/4 tsp<br />Coriander Leaves- finely chopped 2tbsp<br />Lemon Juice- 1 tbsp<br />Oil - 1tbsp</span><br /><br /><span style="color:#ffffff;">Method:</span><br /><div align="justify"><br /><span style="color:#ffcc66;">Mix all the ingredients needed for marianation and check for the salt/spiciness.<br />Wash the fish with little salt and lemon juice and pat dry with a papar towel. Now apply the marinade mix to the fish and leave it for marination for atleast 15-20min or longer. Shallow fry the fish with 1 tbsp oil until light brown on both the sides. (2-3min on each side).<br />*** Adding fresh shredded coconut(2tbsp) to the above marinade enhance the taste of the fish. I got this tip from one of my friend. Give it a try, i loved it.</span></div><br /><br /><span style="color:#ffffff;">SALMON FRY</span><br /><br /><br /><br /><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAYQ-iS-FfnYB59sFGgAU5_Q-44HLa-Qw6Vk_cm8bCa8_G6bCUdJ6s1uCU-aZhoPs8dvJKB9JCpGo0vq3-FQmKbGtPOHy1k0FLxLr-85XQDacyn7wjtaG8THYOy5BYvEaWydQPbOuub6xu/s1600/IMG_4641.JPG"><img id="BLOGGER_PHOTO_ID_5524667527084733954" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 315px; CURSOR: hand; HEIGHT: 258px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgAYQ-iS-FfnYB59sFGgAU5_Q-44HLa-Qw6Vk_cm8bCa8_G6bCUdJ6s1uCU-aZhoPs8dvJKB9JCpGo0vq3-FQmKbGtPOHy1k0FLxLr-85XQDacyn7wjtaG8THYOy5BYvEaWydQPbOuub6xu/s320/IMG_4641.JPG" border="0" /></a> <span style="color:#ffffff;">Ingredients:<br /></span><br /><span style="color:#ffcc66;">Salmon Fillet - 2<br />Oil For shallow frying</span></p><span style="FONT-STYLE: italic;color:#ffffff;" >For Marination</span><br /><br /><span style="color:#ffcc66;">Chilli powder - 1/2tsp<br />Turmeric - 1/4 tsp<br />Salt - as required<br />Coriander Powder - 1/2tsp<br />Cumin powder - 1/2tsp<br />Garam masala powder - 1/4 tsp<br />Green chillies - 2 finely chopped<br />Coriander leaves - finely chopped<br />Curry leaves - finely chopped<br />Pepper powder - pinch<br />Lemon juice - 1tsp<br />Oil - 1 tsp</span><br /><br /><span style="color:#ffffff;">Method<br /></span><br /><span style="color:#ffcc66;">Wash the fish fillet properly and pat dry with paper towel. Mix all the ingredients needed for the marination in bowl. Apply the marination to the fillets and leave for 1/2hr. Put a tsp oil in a pan and shallow fry the fish on both the sides until light brown.<br /></span><br /><br /><div align="justify"><span style="color:#ff0000;">TIP OF THE DAY</span></div><br /><div align="justify"><span style="color:#ffcc66;">To aid in washing dishes, adding 2-3tbsp of baking soda in the pre-wash section for prewashing or sprinkling a handful to the dirty dishes and bottom of the dishwasher helps reduce the usage of detergent, deodorize and extra clean the dishes by cutting through the grease easily.</span></div><div align="justify"><span style="color:#ffcc66;">For Laundry- Replacing half of the detergent with bakin soda in washing clothes, will cleans the clothes really well, also smells good and also softens the clothes</span>.<br /></div><br /><br /><br /><br /><br /><br /><div align="justify"></div>Archiehttp://www.blogger.com/profile/11688698381690370902noreply@blogger.com0tag:blogger.com,1999:blog-6250740280177524629.post-59682191811922356252010-03-31T14:59:00.003-04:002010-03-31T15:01:12.410-04:00KICHIDI PULAV<div style="text-align: justify;"><span style="color: rgb(255, 204, 0);">We all know about moong dal kichidi or vegetable kichidi or many other forms. I feel kichidi is one of the comforting food and also quite a healthy version if made using many different ingredients. It is also a very easy, quick and one pot meal, which can be a good brunch recipe in the weekends. I want to share a kichidi dish i know which is an wholesome meal made using rice, lentils, vegetables, nuts & sprouts. I bet for its wonderful taste, flavor and nutrient rich</span><span style="color: rgb(255, 204, 0);">. </span><br /><span style="color: rgb(255, 204, 0);">This helps in getting your protein from the red lentils (Masoor dal). Vitamins, minerals, and fiber from vegetables, Sprouts and nuts.</span> <span style="color: rgb(255, 204, 0);">Try adding different kinds of vegetables also all kinds of sprouts you like to make this dish more richer and nutritional.</span><br /><span style="color: rgb(255, 204, 0);"> It can go well with any chutneys/pickle you like or also with aloo korma. Serve hot with ghee on it. I think this will be a perfect whole meal especially during cloudy and rainy days when you are really lazy to cook up a full course meal.Try it, i assure you will love it. It is very quick and easy.</span><br /></div><div style="text-align: justify;"><br /><span style="color: rgb(255, 255, 255); font-weight: bold;">VEGETABLE & SPROUTS KICHIDI</span><span style="color: rgb(255, 255, 255); font-weight: bold;"> PULAV</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbP1liOJKIRq137wNLSVsr1gF1LVo0Ioo8JfbHgZY_EFZbu8whQ0oHTEnJ-Ps4ttJfO7MxEIpme22OYBOpG2hLbUA7l4viNERgl-oej0DFGkflej7usXQLQZTbgBjYSx6gIF3W_GYCleu6/s1600/IMG_4644.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 407px; height: 265px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbP1liOJKIRq137wNLSVsr1gF1LVo0Ioo8JfbHgZY_EFZbu8whQ0oHTEnJ-Ps4ttJfO7MxEIpme22OYBOpG2hLbUA7l4viNERgl-oej0DFGkflej7usXQLQZTbgBjYSx6gIF3W_GYCleu6/s320/IMG_4644.JPG" alt="" id="BLOGGER_PHOTO_ID_5454511210732902706" border="0" /></a><br /></div><span style="color: rgb(255, 255, 255); font-weight: bold;">Ingredients:</span><br /><br /><span style="color: rgb(255, 204, 0);">Basmati rice - 1.1/2cup </span><br /><div style="text-align: justify;"><span style="color: rgb(255, 204, 0);">Masoor Dal (erra Kandipappu/ Red lentils) - 1 cup</span><br /><span style="color: rgb(255, 204, 0);">Onions - 1 medium size, chopped</span><br /><span style="color: rgb(255, 204, 0);">Green chillies- 3 or 4 slit longitudinally.</span><br /><span style="color: rgb(255, 204, 0);">Ginger-Garlic Paste - 1 tsp</span><br /><span style="color: rgb(255, 204, 0);">Ground nuts - 1/4 cup</span> <span style="color: rgb(255, 204, 0);">Cashews - 2tbsp</span><br /><span style="color: rgb(255, 204, 0);">Curry Leaves</span> <span style="color: rgb(255, 204, 0);">Vegetables - 1Potatoes , 1-Carrot, 1/4 cup-Peas, 1 cup- Spinach (Palak).</span><br /><span style="color: rgb(255, 204, 0);">Tomatoes - 1 medium size, chopped</span><br /><span style="color: rgb(255, 204, 0);">Sprouts (Green and white pessarlu /Green & white gram) - 1/4 cup</span><br /><span style="color: rgb(255, 204, 0);">Coriander leaves - 1/4 cup , chopped</span> </div><div style="color: rgb(255, 204, 0); text-align: justify;">Salt- required.<br /></div><div style="text-align: justify;"><span style="color: rgb(255, 204, 0);">Chilli Powder- 1/2 tsp</span> <span style="color: rgb(255, 204, 0);">Oil - 2tbsp</span><br /><span style="color: rgb(255, 204, 0);">Water - 4 cup hot water</span><br /><br /><span style="font-weight: bold; color: rgb(255, 255, 255);">Method:</span><br /><br /><span style="color: rgb(255, 204, 0);">Put some oil in a pan, then add onions and slit green chillies, fry for few min until onions are light brown. Next add ginger garlic paste, fry it until the raw smell is gone. Then add groundnuts, cashew, curry leaves , chopped potatoes and carrot. let fry for few sec.</span><br /><span style="color: rgb(255, 204, 0);">Next add 1 cup masoor dal (erra kandipappu), fry for couple minutes,then add basmati rice, sprouted white and green pessarlu (green gram), 4 cup hot water.</span><br /><span style="color: rgb(255, 204, 0);">Next add chopped tomatoes, palak, coriander leaves, salt, little chilli powder,2sp ghee. Mix all the ingredients properly and let it cook until done (takes approx.20 min).</span><br />* <span style="color: rgb(255, 204, 0);">After mixing all the ingredients, you can transfer the whole thing in to electric cooker and cook in it.</span><br /><br /><span style="color: rgb(204, 0, 0); font-weight: bold;">TIP OF THE DAY</span><br /><span style="color: rgb(255, 204, 0);">To store green herbs live coriander leaves and mint leaves for longer duration. Place the herbs in a container and place a raw egg along with it, close the lid and place in the refrigerator. Use as required. This keeps them fresh for at least 2wks.</span><br /></div>Archiehttp://www.blogger.com/profile/11688698381690370902noreply@blogger.com0tag:blogger.com,1999:blog-6250740280177524629.post-23241917390489256312010-03-16T00:04:00.012-04:002010-03-16T22:38:35.671-04:00UGADI SPECIAL<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEidfAaeQZEwWyZmAk5w-tjH2TM0epptnHi2X22ZSWva1MuouRtfgao3wJv274EAJFCEFDsBER2s6cdC8OD3NUgLoo1tgAF3Pe2lQxqwOrkJif3UccPrYXlVyJp6AJNrpBRRhXppJi7ueSXq/s1600-h/IMG_4841.JPG"></a><br /><div></div><div></div><div align="center"><strong><em><span style="font-size:180%;color:#ff6600;">HAPPY UGADI</span></em></strong><br /><span style="color:#ffcc00;">Wishing all a very prosperous New year. May the fruits of happiness ripen this year and success be all yours.</span></div><br /><div></div><br /><div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGAxqllKguqmUuG2L0fBo4Eb4i_moECi2v7k7FkqoqZ9MDRQ05KZGZmr98BaTJdRBv2joeeG1fm6dIy8-mmp4wnDGWPIPQ1WchUrepRi_xFv_DOZQyuO5Pm4Qs8pQ4EQ_iKBZtb-7psG9A/s1600-h/IMG_4867.JPG"><img style="TEXT-ALIGN: center; MARGIN: 0px auto 10px; WIDTH: 432px; DISPLAY: block; HEIGHT: 303px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5449316666279377746" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjGAxqllKguqmUuG2L0fBo4Eb4i_moECi2v7k7FkqoqZ9MDRQ05KZGZmr98BaTJdRBv2joeeG1fm6dIy8-mmp4wnDGWPIPQ1WchUrepRi_xFv_DOZQyuO5Pm4Qs8pQ4EQ_iKBZtb-7psG9A/s320/IMG_4867.JPG" /></a><br /><div align="center"><span style="font-family:times new roman;font-size:180%;color:#ff6600;"><strong><em><u></u></em></strong></span></div><div></div><div align="justify"><span style="color:#ffcc00;">Ugadi/Yugadi mean (yuga - new era, aadi- start) Starting of a new year. It is celebrated by Andhra pradesh and karnataka called as <em>Ugadi/Yugadi</em>, In maharastra as <em>Gudi padwa, </em>and sindhis as <em>Cheti chand.</em> On this day everyone wait for the new panchangam and general forecast of the coming year. </span></div><br /><div align="justify"><span style="color:#ffcc00;">The day begins with prayers, gathering, and praying to god. Especially everyone actually wait for different kind of sweets and savouries prepared on that day. Before all this, a special drink is made on this day which is eaten first called as Ugadi Pachadi, a mixture of different tastes indicating the fact that our life is a mixture of different experiences.</span></div><br /><div align="justify"><span style="color:#ffcc00;">I am happy to share the dishes i prepared for the festival, ugadi pachadi, murkulu, carrot ladoo, and Mango rice.</span> <div align="justify"></div><br /></div><div align="justify"><strong><u><span style="color:#ffffff;">UGADI PACHADI</span></u></strong></div><br /><strong><span style="color:#ffffff;">Ingredients:</span></strong></div><div align="justify"><br /></div><div align="justify"></div><div align="justify"><span style="color:#ffcc00;">Tamarind water - 1 cup</span></div><div align="justify"><span style="color:#ffcc00;">Jaggery - 1/4th cup, grated</span></div><div align="justify"><span style="color:#ffcc00;">Mango - Cut in to small pieces/grated, 1/4th cup</span></div><div align="justify"><span style="color:#ffcc00;">Chilli powder - 1/4th tsp</span></div><div align="justify"><span style="color:#ffcc00;">Neem flowers/Methi seeds - 1/4th tsp</span></div><div align="justify"><span style="color:#ffcc00;">Salt- pinch</span></div><div align="justify"><span style="color:#ffcc00;">Coconut - chope in to small pieces, few</span></div><div align="justify"></div><div align="justify"><br /></div><div align="justify"><strong><span style="color:#ffffff;">Method:</span></strong></div><div align="justify"><br /></div><div align="justify"></div><div align="justify"><span style="color:#ffcc00;">Mix all the above ia a bowl, add little water to thin the consistency. </span></div><div align="justify"><span style="color:#ffcc00;">If using methi seeds, soak them in hot water for 1/2hr and chop them and use.</span></div><div align="justify"><span style="color:#ffcc00;">You can reduce the amount of tamarind, if you do not like too much sourness.</span></div><div align="justify"><span style="color:#ffcc00;">You can add fruits fine banana, cut in to small pieces.</span></div><div align="justify"><span style="color:#ffcc00;"></span></div><div align="justify"><span style="color:#ffcc00;">Tamarind is used for sourness, Jaggery for sweetness, Mango for tangyness, Chilli powder for hotness, Neem flowers for bitterness, and salt for saltiness.</span> </div><div align="justify"><br /></div><div align="justify"></div><div align="justify"><strong><u><span style="color:#ffffff;">MURKULU/JANTHIKALU</span></u></strong></div><div align="justify"><span style="color:#ffffff;"><br /></span></div><div align="justify"><span style="color:#ffffff;"></span></div><div align="justify"><strong><span style="color:#ffffff;">Ingredients:</span></strong></div><div align="justify"></div><div align="justify"><br /></div><div align="justify"><span style="color:#ffcc00;">Rice flour - 2cups</span></div><div align="justify"><span style="color:#ffcc00;">Urad dal/ urad flour - 1/2cup</span></div><div align="justify"><span style="color:#ffcc00;">Red chilly powder - 1/4th tsp</span></div><div align="justify"><span style="color:#ffcc00;">Salt - as required</span></div><div align="justify"><span style="color:#ffcc00;">Sesame seeds (Nuvullu/Til) - 1/2tsp</span></div><div align="justify"><span style="color:#ffcc00;">Ajwain (vamu) - 1/4 tsp</span></div><div align="justify"><span style="color:#ffcc00;">Butter/Oil - 1tbsp</span></div><div align="justify"><span style="color:#ffcc00;">Oil - for deep frying</span></div><div align="justify"><span style="color:#ffcc00;">Water - as required for mixing</span></div><div align="justify"><span style="color:#ffcc00;">Murku maker and plates</span></div><div align="justify"><span style="color:#ffcc00;"></span></div><div align="justify"><span style="color:#ffcc00;"><br /></span></div><div align="justify"><strong><span style="color:#ffffff;">Method:</span></strong></div><div align="justify"><span style="color:#ffcc00;"></span></div><div align="justify"><span style="color:#ffcc00;"><br /></span></div><div align="justify"><span style="color:#ffcc00;">If using urad dal, dry roast the dals until light brown. Cool it, make in to fine powder. You can as well use the storebought urad dal flour directly.</span></div><div align="justify"><span style="color:#ffcc00;">Now mix both the flours, add salt and butter/oil to it and mix properly until it turns slightly grainy with butter added. This gives muruku crispy and smooth texture.</span></div><div align="justify"><span style="color:#ffcc00;">Next add the rest of the dry ingredients, mix properly. Use required amount of water and mix until a stiff dough is formed.</span></div><div align="justify"><span style="color:#ffcc00;">Now take a muruku maker, use any design plates as attachments. Take a small amount of dough and place it inside the murku maker. Press the muruku make directly in to the hot oil and deep fry until done and they turn light brown color. Dont worry whichever shape, it tastes great.</span></div><div align="justify"></div><div align="justify"><br /><br /></div><div align="justify"><strong><u><span style="color:#ffffff;">MANGO RICE</span></u></strong></div><div align="justify"><span style="color:#ffffff;"></span></div><div align="justify"><span style="color:#ffffff;"><br /></span></div><div align="justify"><strong><span style="color:#ffffff;">Ingredients:</span></strong></div><div align="justify"></div><div align="justify"><br /></div><div align="justify"><span style="color:#ffcc00;">Mango - 1 cup, Grated</span></div><div align="justify"><span style="color:#ffcc00;">Rice - 2 cups, cooked</span></div><div align="justify"><span style="color:#ffcc00;">Curry leaves - few</span></div><div align="justify"><span style="color:#ffcc00;">Coriander leaves - as required, finely chopped</span></div><div align="justify"><span style="color:#ffcc00;">Green chillies - chopped, 2 or 3</span></div><div align="justify"><span style="color:#ffcc00;">Cashews - few (optional)</span></div><div align="justify"><span style="color:#ffcc00;">Ground nut - optional</span></div><div align="justify"><span style="color:#ffcc00;">Turmeric- 1/4 tsp</span></div><div align="justify"><span style="color:#ffcc00;">Salt - as required</span></div><div align="justify"><span style="color:#ffcc00;">Hing - Pinch</span></div><div align="justify"><span style="color:#ffcc00;">For seasoning - Mustard seeds, cumin seeds, red chilly, urad dal, chana dal.</span></div><div align="justify"><span style="color:#ffcc00;">Oil - 2tbsp</span></div><div align="justify"><span style="color:#ffcc00;"></span></div><div align="justify"><span style="color:#ffcc00;"><br /></span></div><div align="justify"><strong><span style="color:#ffffff;">Method:</span></strong></div><div align="justify"><strong><span style="color:#ffcc00;"></span></strong></div><div align="justify"><span style="color:#ffcc00;"></span></div><div align="justify"><span style="color:#ffcc00;"></span></div><div align="justify"><span style="color:#ffcc00;">Add oil to the hot pan, put the seasonings. When the mustard seeds splutter and dals turn light brown, add cashews, green chillies, coriander and curry leaves. Let them fry for few seconds. Next add the shredded mango and let cook for few minutes until mango is slightly cooked and tender. Add turmeric, salt and then the rice. Mix properly, check for salt. It tastes equally good as lemon rice.</span></div><div align="justify"><br /></div><div align="justify"></div><div align="justify"><strong><u><span style="color:#ffffff;">CARROT LADOO</span></u></strong></div><div align="justify"><br /><strong><span style="color:#ffffff;">Ingredients:</span></strong></div><div align="justify"><strong><span style="color:#ffffff;"></span></strong></div><div align="justify"></div><div align="justify"><span style="color:#ffcc00;">Carrot - 1 .1/2cup, grated</span></div><div align="justify"><span style="color:#ffcc00;">Honey - 1/2cup</span></div><div align="justify"><span style="color:#ffcc00;">Dry fruits - almonds, cashews, raisins, walnuts, 20r3tbs</span></div><div align="justify"><span style="color:#ffcc00;">Cornflour - 1tbsp</span></div><div align="justify"><span style="color:#ffcc00;">Cardamom powder (elaichi) - 1/4tsp</span></div><div align="justify"><span style="color:#ffcc00;">Fresh coconut - 1/2cup, grated</span></div><div align="justify"><span style="color:#ffcc00;">Oil/butter - 1tbsp(optional)</span></div><div align="justify"><span style="color:#ffcc00;"></span></div><div align="justify"><span style="color:#ffcc00;"></span></div><div align="justify"><strong><span style="color:#ffffff;">Method:</span></strong></div><div align="justify"><strong><span style="color:#ffcc00;"></span></strong></div><div align="justify"><strong><span style="color:#ffcc00;"></span></strong></div><div align="justify"><span style="color:#ffcc00;">Dry roast the nuts and powder fine / coarsely to have a crunchy effect.</span></div><div align="justify"><span style="color:#ffcc00;">Dry roast the grated coconut until light brown and keep aside on a plate</span></div><div align="justify"><span style="color:#ffcc00;">Take a non stick pan, add the carrot and fry it without the oil/butter (it is optional to use. I did not use in this receipe). Keep stirring until it turns slight tender. Now add the honey to it and let the carrot cook in the honey for 3-4min on low flame.</span></div><div align="justify"><span style="color:#ffcc00;">Next add the elaichi powder, nuts powder, mix properly. Lastly, add cornflour (for binding) and mix for couple minutes and remove from stove. Let cool and make the carrot mixture in to small lemon size balls. Then roll the ladoos in the grated coconut. A healthy, and delicious ladoo is ready</span></div><div align="justify"></div>Archiehttp://www.blogger.com/profile/11688698381690370902noreply@blogger.com1tag:blogger.com,1999:blog-6250740280177524629.post-51218687069749308802010-03-12T15:56:00.012-05:002010-03-21T14:45:09.764-04:00RAVA IDLI<div align="justify"><span style="color: rgb(255, 204, 0);">Hello! all. I like to share a very quick as well as a delicious south indian breakfast RAVA IDLI. Unlike the regular idli, this does not require any beforehand planning, soaking and fermenting for hours. My husband loves this over the regular one. It can be prepared plain or using any vegetables you like, and the seasoning to this dish gives it an extra taste and flovour. The curds used in this dish gives the idlis its softness and taste.<br />Do you know the history of rava idli, how it originated? I read an article about it-It is a speciality of the state of Karnataka in India and the popular restaurant chain, Mavalli Tiffin Rooms (MTR) of Bangalore claims to have invented it. According to Mavalli Tiffin Rooms, during World War II, when rice which is the staple item used in idli was in short supply, they experimented in making idli using semolina and created Rava Idli.<br /></span><br /><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4kK_KlYwRsnMveCJefEXcNxwQfgDk1rmDdtaC7FEHM8WcC3zf0Ik8GscrHAKUcKh1rBo94nN1O71ox9GX4y3SKAgSQ2zOaHgAkF92B4LNwZ7I6OB8vsIpbkxbYBjSYU0xTQb1rMd-jGsB/s1600-h/IMG_4762.JPG"><img id="BLOGGER_PHOTO_ID_5449075424706465362" style="display: block; margin: 0px auto 10px; width: 356px; height: 240px; text-align: center;" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4kK_KlYwRsnMveCJefEXcNxwQfgDk1rmDdtaC7FEHM8WcC3zf0Ik8GscrHAKUcKh1rBo94nN1O71ox9GX4y3SKAgSQ2zOaHgAkF92B4LNwZ7I6OB8vsIpbkxbYBjSYU0xTQb1rMd-jGsB/s320/IMG_4762.JPG" border="0" /></a> <span style="color: rgb(255, 255, 255);"><span style="font-weight: bold;">Ingredients:</span><br /></span><br /><span style="color: rgb(255, 204, 0);">Rava / Semolina (coarse) - 1 cup<br />Curd - 1 cup<br />Water - 1/2cup<br />Green Chillies - 2/3, chopped<br />Curry leaves - few, finely chopped<br />Coriander leaves - 2 tbsp, finely chopped<br />Cashews - 1 tbsp, broken<br />Turmeric - pinch (optional)<br />Carrot - shredded, 3tbsp<br />Peas - 3tbsp<br />Salt - required<br />Baking soda/powder - 1 pinch<br />Seasoning - mustard seeds, cumin seeds, urad dal, chanadal<br />Ghee/oil - 2tbsp<br /></span><br /><span style="color: rgb(255, 255, 255);"><span style="font-weight: bold;">Method:</span><br /></span><div align="justify"></div><span style="color: rgb(255, 255, 255);"></span><br /><div align="justify"><span style="color: rgb(255, 204, 0);">First fry the rava/semolina in 1 tbsp oil until you get a nice aroma and it turn light brown.<br />Beat the curd until smooth. Add the curd, salt and baking soda to the rava and mix properly until idli batter consistency.<br />Heat a tbsp oil to a sauce pan, add the seasoning to it, fry until the mustard seeds splutters, and dals turn light brown. Add the curry leaves, green chillies, cashews, and coriander leaves.<br />Add the seasoning and the vegetables(carrots & peas) to the batter and mix properly. check for the salt. Leave the batter for 10-15 min.<br />Grease the idli plates with oil, pour 1tbsp of batter in each mould and steam in pressure cooker for 1-2 whistles or in idli steamer until done.<br />Serve hot with coconut/tomato chutney.<br /><br /><br /></span></div><div align="justify"><span style="color: rgb(255, 204, 0);"></span> </div><div align="justify"> </div><div align="justify"><span style="color: rgb(255, 204, 0);"></span></div><div align="justify"><span style="color: rgb(255, 204, 0);"></span></div><div align="justify"><span style="color: rgb(255, 204, 0);"></span></div><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dxgJnW7TWQ3TEvm9TMTZW31-_GkJ-QAQNEfonyYxU_RIn0Ki5GkNDaJiQJ6FY7TS0TUj9VMuq4vI16eStR7Rg' class='b-hbp-video b-uploaded' frameborder='0'></iframe>Archiehttp://www.blogger.com/profile/11688698381690370902noreply@blogger.com0tag:blogger.com,1999:blog-6250740280177524629.post-15821199541345904152010-03-08T14:52:00.005-05:002010-03-10T14:26:45.370-05:00Double ka meeta - Bread Pudding<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXvEq0YEiYUD2taKvRxq05f_diSCYM8v9_JSKvYaoXf75LcuvLpi-ABPuMAxGeau_nVBO5H65ncWKoX9Xg6pkjDdbgSCm8zG8ORuKNHgyeWHhgRZD372Uqf4AhFU5E2JEYZX_fIDpZRQeN/s1600-h/IMG_4747.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 263px; height: 198px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXvEq0YEiYUD2taKvRxq05f_diSCYM8v9_JSKvYaoXf75LcuvLpi-ABPuMAxGeau_nVBO5H65ncWKoX9Xg6pkjDdbgSCm8zG8ORuKNHgyeWHhgRZD372Uqf4AhFU5E2JEYZX_fIDpZRQeN/s320/IMG_4747.JPG" alt="" id="BLOGGER_PHOTO_ID_5446749545985909890" border="0" /></a><br /><div align="center"><span style="color: rgb(255, 255, 255); font-weight: bold;">MARCH 8 2010</span><br /><em><span style="color: rgb(255, 204, 0);font-family:verdana;" ><strong>WISHING A VERY HAPPY WOMAN'S DAY TO YOU<br /></strong></span><span style="color: rgb(255, 255, 255);">May your happiness, spirit and success be with you always</span></em></div><br /><div align="center"><em></em> </div><span style="color: rgb(255, 204, 0);">I would like to celebrate this day with a very popular hyderabadi sweet dish </span><strong style="color: rgb(255, 204, 0);">Double ka meeta</strong><span style="color: rgb(255, 204, 0);">. This is one of my family's favorite dish. It is prepared using white bread ( called as double roti, hence the name), milk and sugar syrup.<br /><br /></span><div style="color: rgb(255, 204, 0);" align="left"> </div><div style="color: rgb(255, 204, 0);" align="left"> </div><br /><div style="color: rgb(255, 255, 255); font-weight: bold;" align="left">Ingredients: </div><div align="left"> </div><div style="color: rgb(255, 204, 0);" align="left"><br />White bread slices-10</div><span style="color: rgb(255, 204, 0);">Sugar - 2 cups</span> <div style="color: rgb(255, 204, 0);" align="left">Water - 2 cups</div><span style="color: rgb(255, 204, 0);">Cardamon powder - 1/4 tsp</span> <div style="color: rgb(255, 204, 0);" align="left">Dry fruits - Cashews, Almonds, Raisins, Pistachios</div><span style="color: rgb(255, 204, 0);">Saffron - 3-4 strands</span> <div style="color: rgb(255, 204, 0);" align="left">Milk - 5 cups</div><span style="color: rgb(255, 204, 0);">Oil / ghee - to deep fry</span><br /><div align="left"> </div><br /><div style="color: rgb(255, 255, 255); font-weight: bold;" align="left">Method:</div><div align="left"> </div><br /><span style="color: rgb(255, 204, 0);">If possible air dry the bread pieces before day to remove the moisture from the bread. This way bread slices will not absorb too much oil.</span> <div style="text-align: justify; color: rgb(255, 204, 0);">Cut the sides of the bread and then cut in to triangles. Deep fry these slices in the oil/ghee until light brown colour. Keep aside. In the same oil, fry the dry fruits and keep aside.<br /></div><span style="color: rgb(255, 204, 0);">Boil the milk in a saucepan until it reduces to half its original amount.</span> <div style="text-align: justify; color: rgb(255, 204, 0);">In a pan add sugar and water and let boil until the syrup is slightly thick. Add cardamom powder, and saffron strands. Remove from the stove. (Amount of sugar varies according to your taste).<br /></div><span style="color: rgb(255, 204, 0);">Dip the bread pieces in the sugar syrup and arrange in a flat dish. Then pour the reduced milk on top of the bread slices to soak and sprinkle the dry fruits and little cardamom powder.</span> <div style="text-align: justify; color: rgb(255, 204, 0);">Yummy double ka meeta is ready. Enjoy.<br /></div><span style="color: rgb(255, 204, 0);">* you can use Half milk and half condensed milk if you wish.</span><br /><div align="left"> </div><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.blogger.com/video.g?token=AD6v5dymLpB97Bn9kwNbre5G5DLUelLhUZ2T540O5PKqYkTkqpxXmdm_jX4v84DEB3XtgFwR-SWoJOgIj8aPvMJpYw' class='b-hbp-video b-uploaded' frameborder='0'></iframe>Archiehttp://www.blogger.com/profile/11688698381690370902noreply@blogger.com1tag:blogger.com,1999:blog-6250740280177524629.post-2825031530512024212010-03-03T14:36:00.013-05:002010-03-05T00:08:45.451-05:00CHANA PALAK<div style="text-align: justify;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi84U4yF5i9nfNdzrBFiSgpcOwo_o2_XBOfdsPidjmDqJlcxqBE2YIcIyUWyhOVHgliKvAJ5QfmG59eqtNyROcmkfQ9ZnG7cIFCVtzUUw1b6vqtdllYhL1T60HKPCyJV4LgMrflP_hXpR3/s1600-h/IMG_4585.JPG"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 373px; height: 279px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgi84U4yF5i9nfNdzrBFiSgpcOwo_o2_XBOfdsPidjmDqJlcxqBE2YIcIyUWyhOVHgliKvAJ5QfmG59eqtNyROcmkfQ9ZnG7cIFCVtzUUw1b6vqtdllYhL1T60HKPCyJV4LgMrflP_hXpR3/s320/IMG_4585.JPG" alt="" id="BLOGGER_PHOTO_ID_5445010371680627346" border="0" /></a><span style="color: rgb(255, 204, 0);">Chole Masala, one of the most popular and favorite Indian dish all over the world. Chole also called as chick peas, chana, or garbanzo beans. But ,today i like to talk about a good and healthy combination of a vegetable(spinach/palak) and Legume/Dal (chick peas) i.e. chana palak.</span><br /></div><span style="color: rgb(255, 204, 0);">Chana palak is one of the classical dish that is made using chick peas, palak and tomatoes. This is surely full of flavour and nutrients.Chole are a good source of protein, folic acid etc. It helps in lowering High BP and a low calorie food. And coming to spinach as we all know a very nutrient-dense leafy vegetable, a good source of iron, folate, fiber.</span><br /><span style="color: rgb(255, 204, 0);">Serve this dish with chapatis/rice and raita to make it a balanced meal. How about getting all these good benefits from this great combination dish called Chana or chole palak.</span><br /><div style="text-align: justify;"><br /></div><span style="color: rgb(255, 255, 255);">Ingredients:</span><br /><div style="text-align: justify;"><br /></div><span style="color: rgb(255, 204, 0);">Chole/Chana/Chick peas/Garbanzo beans - 1 small can (15 oz).</span><br /><div style="text-align: justify; color: rgb(255, 204, 0);">Palak - 1 bunch.<br /></div><span style="color: rgb(255, 204, 0);">Tomato - 1 chopped.</span><br /><div style="text-align: justify; color: rgb(255, 204, 0);">Onions - 1 medium size, chopped.<br />Turmeric - 1/2tsp.<br />Ginger-Garlic Paste - 1/2tsp.<br />Green Chillies - 2 or 3 slit longitudinally or chopped.<br />Chilly Powder - 1/2tsp.<br />Coriander (Dhaniya) Powder - 1 tsp.<br />Garam masala - 1/4tsp<br />Jeera/Jilkara - 1/4 tsp<br />Coriander leaves - For flavour and garnish.<br />Oil - 1tbsp<br /><br /></div><span style="color: rgb(255, 255, 255);">Method:</span><div style="text-align: justify; color: rgb(255, 204, 0);"><br /></div><span style="color: rgb(255, 204, 0);">Drain the chana from can, wash and keep aside.</span><br /><div style="text-align: justify; color: rgb(255, 204, 0);">Wash palak leaves, blanch in hot water for few sec. let it cool and puree it.<br /></div><span style="color: rgb(255, 204, 0);">Add oil to pan, add jeera, then chopped onions. Fry until transparent, then add ginger garlic paste, turmeric, and chopped green chillies. Add chopped tomatoes, red chilly powder and coriander powder. Cook until tomatoes are soft and cooked. Next add the chana to it, then the palak puree. Mix properly, add required salt and cook until spices blend in. Finally add coriander leaves and sprinkle garam masala. Try it with hot chapatis / rotis.</span><div style="text-align: justify;"><br /><br /><span style="font-weight: bold; font-style: italic; color: rgb(153, 0, 0);">TIP OF THE DAY</span><span style="font-style: italic; color: rgb(153, 0, 0);">:</span><br /><span style="color: rgb(255, 204, 0);">Does your cutting board smell from the previous day's remains? Use baking soda to clean and deodorize your cutting boards. Sprinkle baking soda on damp sponge, scrub and rinse clean. Another way to clean and disinfect your wood cutting boards is to wipe with vinegar or lemon, the natural disinfectants.</span><br /></div><div style="text-align: justify;"><br /><br /></div><div style="text-align: justify;"><br /><br /></div><div style="text-align: justify;"><br /></div><br /><div align="justify"></div>Archiehttp://www.blogger.com/profile/11688698381690370902noreply@blogger.com0tag:blogger.com,1999:blog-6250740280177524629.post-21267760507295971672010-03-01T23:17:00.008-05:002010-03-02T15:25:14.046-05:00VANKAYA MENTHI KARAM<div align="justify"><span style="color:#ffcc00;">Brinjal , also called as Eggplant and Aurbergine. It is one of the versatile vegetable that can be prepared in to different dishes along with other vegetables or using different spices. Guthi Vankaya, one famous andhra dish that comes first thing in our mind when we think of Brinjal and also a famous dish that is always in any parties/functions. Going farward will share more different brinjal dishes. Today i would like to share a dish called <span style="color:#ffffff;"><strong>Vankaya menthi karam</strong></span>.</span><br /><span style="color:#ffcc00;">This is a recipe i got it from one of the cooking show on TV. The fenugreek seeds and mustard powders used in this give a strong flavour to the dish. Try it. It is easy and fast.</span><br /><span style="color:#ffcc00;"></span><br /><span style="color:#ffffff;">VANKAYA MENTHI KARAM</span><br /><br /></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO2NK-Q1_v5u0amJtERo2O6fyrnneHcaBM4b8LQSZ8Cz3phpR2O9iWoAoJ1n11Hg076xWVwWoD0yLcqCqORBcHC6OU_HUBzPtFdH5d0z48G4FTHxXs7M2ugTZwp-fOnC-QaUIWOCnNiQoq/s1600-h/IMG_4622.JPG"><img id="BLOGGER_PHOTO_ID_5444109990209610482" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 360px; CURSOR: hand; HEIGHT: 262px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhO2NK-Q1_v5u0amJtERo2O6fyrnneHcaBM4b8LQSZ8Cz3phpR2O9iWoAoJ1n11Hg076xWVwWoD0yLcqCqORBcHC6OU_HUBzPtFdH5d0z48G4FTHxXs7M2ugTZwp-fOnC-QaUIWOCnNiQoq/s320/IMG_4622.JPG" border="0" /></a> <span style="color:#ffffff;">Ingredients:</span><br /><br /><div align="justify"><span style="color:#ffcc00;">Brinjal - 6-7 cut in to small pieces</span></div><div align="justify"><span style="color:#ffcc00;">Tamarind juice - 1/2cup</span></div><div align="justify"><span style="color:#ffcc00;">Onions -1 chopped</span></div><div align="justify"><span style="color:#ffcc00;">Curry leaves - few</span></div><div align="justify"><span style="color:#ffcc00;">Mustard seeds - 1/2tsp</span></div><div align="justify"><span style="color:#ffcc00;">Fenugreek seeds - 1/2tsp</span></div><div align="justify"><span style="color:#ffcc00;">Urad dal (minappappu) - 1 tsp</span></div><div align="justify"><span style="color:#ffcc00;">Red chillies - 3-4 </span></div><div align="justify"><span style="color:#ffcc00;">Salt - required</span></div><div align="justify"><span style="color:#ffcc00;">Turmeric - 1/4tsp</span></div><div align="justify"><span style="color:#ffcc00;">Oil - 2 sp</span></div><div align="justify"><span style="color:#ffcc00;"></span></div><div align="justify"><span style="color:#ffcc00;"></span></div><div align="justify"><span style="color:#ffffff;">Method:<br /></div></span><div align="justify"><span style="color:#ffcc00;">Put the chopped brinjal, salt , turmeric and tamarind water in apan and cook until brinjal is cooked. Add more water if required to cook.</span></div><div align="justify"><span style="color:#ffcc00;">Take a pan, add 1 sp oil then add urad dal, mustard seeds, fenugreek seeds and red chillies. fry all these lightly and make a paste with water and salt.</span></div><div align="justify"><span style="color:#ffcc00;">Now Put some oil in another pan, add the masala paste, curry leaves and then the cooked brinjal to it . Mix properly, check for salt and spicyness. Add coriander leaves, mix and serve.</span></div><div align="justify"><span style="color:#ffcc00;"></span></div><div align="justify"><span style="color:#ffcc00;"><span style="color:#ffffff;">*</span> you can adjust the redchillies according to your spiciness.</span></div><div align="justify"><span style="color:#ffcc00;"><span style="color:#ffffff;">* </span>Receipe asked for 1 cup of tamarind water, i used 1/2 cup tamarind and 1/2cup water. You can vary depending on your taste. I added a 1/4tsp sugar to this dish to adjust the tangy flavour, it is not required if you like.</span></div>Archiehttp://www.blogger.com/profile/11688698381690370902noreply@blogger.com2tag:blogger.com,1999:blog-6250740280177524629.post-141515348399598892010-03-01T22:16:00.010-05:002010-03-02T15:29:25.820-05:00BEETROOT FRY<span style="color:#ffcc00;">Beetroot is one of my favourite dish. Especially i love to drink beetroot juice. I was not very good at making beetroot fry, i use to chop it in small pieces and do, but never would come out well. When you grate the beetroot and use it in this receipe , it really works out and also cooks faster in its own steam. This way it is quick to make. I got this receipe from my friend Jaya.<br />Beetroot is one of the healthiest vegetable which can be eaten raw, cooked or in form of juice. It is best known as blood purifier. It is a natural source of Vitamin C, calcium, iron. It helps building blood in body. It has many more healthy benefits to be included in our regular diet. Hope you all will enjoy this receipe.</span><br /><span style="color:#ffcc00;"></span><br /><span style="color:#ffffff;">BEETROOT FRY</span><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBeztjPXoub1IFb_RjHGpX1vbXMvsr6ev8ZoR_K5Il9_s8vbvC6l4ACSTNtDhTzMZBo_oCQOiUtNBX62-OzzjfQrLBcADzQOsrhugVEKoMk2fonpVuuKiN5zAuQa3h1_vuuF4E3C75E9tl/s1600-h/IMG_4626.JPG"><img id="BLOGGER_PHOTO_ID_5444047894326470706" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 342px; CURSOR: hand; HEIGHT: 239px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBeztjPXoub1IFb_RjHGpX1vbXMvsr6ev8ZoR_K5Il9_s8vbvC6l4ACSTNtDhTzMZBo_oCQOiUtNBX62-OzzjfQrLBcADzQOsrhugVEKoMk2fonpVuuKiN5zAuQa3h1_vuuF4E3C75E9tl/s320/IMG_4626.JPG" border="0" /></a><br /><div align="justify"><span style="color:#ffcc00;"></span></div><div align="justify"><span style="color:#ffcc00;"></span></div><div align="justify"><span style="color:#ffffff;">Ingredients:</span></div><div align="justify"></div><br /><div align="justify"><span style="color:#ffcc00;">Beetroot - 3 medium size</span></div><div align="justify"><span style="color:#ffcc00;">Onions - 1 finely chopped</span></div><div align="justify"><span style="color:#ffcc00;">Green chillies - 3/4 slit</span></div><div align="justify"><span style="color:#ffcc00;">Curry leaves - few</span></div><div align="justify"><span style="color:#ffcc00;">Chilli Powder - 1/2 tsp</span></div><div align="justify"><span style="color:#ffcc00;">Turmeric - 1/4 tsp</span></div><div align="justify"><span style="color:#ffcc00;">Ginger-Garlic paste - 1/2tsp (optional)</span></div><div align="justify"><span style="color:#ffcc00;">Groundnuts - 1/4 cup</span></div><div align="justify"><span style="color:#ffcc00;">Coriander leaves - 1/4cup finely chopped</span></div><div align="justify"><span style="color:#ffcc00;">Salt - required</span></div><div align="justify"><span style="color:#ffcc00;">For tadka (Seasonning)- Mustard seeds, Jeera/ Jilkara, Red chillies.</span></div><div align="justify"></div><br /><div align="justify"><span style="color:#ffffff;">Method:</span></div><div align="justify"></div><br /><div align="justify"><span style="color:#ffcc00;">First peel the beetroot and grate the vegetable.</span></div><div align="justify"><span style="color:#ffcc00;">Put some oil in the pan, add the seasoning/tadka. When mustrad seeds splutter, add chopped onions and wait until they tuen translucent, then add ginger garlic paste. fry until teh raw smell is gone. Now add turmeric, curry leaves, green chillies, and ground nuts. Let it fry for few minutes. Next add the grated beet root and fry for few min. Cover the pan for few min until the beetroot is cooked. Then add salt, chilli powder, simmer for few minutes. Finally add coriander leaves, mix and remove from stove. Beet root fry is ready. Serve with hot Rice & ghee or chapatis.</span><br /><br /></div><div align="justify"><em><span style="color:#ffffff;"><span style="color:#cc0000;"><u>TIP OF THE DAY</u></span>:</span></em></div><div align="justify"><em><span style="color:#ffcc00;">Worrying from cold. Drinking lemon juice with hot water and a little honey is the best treatment for colds.</span></em></div>Archiehttp://www.blogger.com/profile/11688698381690370902noreply@blogger.com0tag:blogger.com,1999:blog-6250740280177524629.post-62260476712482393832010-02-22T15:06:00.007-05:002010-02-22T16:10:58.010-05:00VEGETABLE PULAV<u><span style="color:#0000ff;"></span></u><br /><span style="color:#ffcc00;">Today i would like to share one of my favourite receipe i.e. <span style="color:#ffffff;">Vegetable pulav</span>. This is one dish you can add as many different kind of vegetables to make this dish colourful. This dish can be prepared in no time.</span><br /><span style="color:#0000ff;"><br /></span><span style="color:#ffffff;">VEGETABLE PULAV</span><br /><span style="color:#0000ff;"></span><br /><u><span style="color:#0000ff;"></span></u><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhly9bRM2hHGS4N01-mlfBCBtsAHU_aYviFvllQdM91pVFP7jDMI7FS54EVi9o48gWDXNoyXrXLwtNlNHS2fzv1QbQGkZTV84yCQfmFeh16r5oPOamRP1ZkoUZjshqUURelWoffB8FgQEx/s1600-h/IMG_4601.JPG"><img id="BLOGGER_PHOTO_ID_5441175400287440530" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhly9bRM2hHGS4N01-mlfBCBtsAHU_aYviFvllQdM91pVFP7jDMI7FS54EVi9o48gWDXNoyXrXLwtNlNHS2fzv1QbQGkZTV84yCQfmFeh16r5oPOamRP1ZkoUZjshqUURelWoffB8FgQEx/s320/IMG_4601.JPG" border="0" /></a><br /><span style="color:#ffffff;">Ingredients:</span><br /><br /><div></div><div><span style="color:#ffcc00;">Basmati rice - 2cups</span></div><div><span style="color:#ffcc00;">Vegetables (1-Carrot, 7-8Beans, 1/4 cup-Peas, 1cup-Cauliflower, 1 -Potatoes) Cut in small pieces or cut longitudinally.</span></div><div><span style="color:#ffcc00;">Onions - 1 medium size</span></div><div><span style="color:#ffcc00;">Ginger-garlic Paste - 1tsp</span></div><div><span style="color:#ffcc00;">Coriander leaves - 1/2 cup chopped</span></div><div><span style="color:#ffcc00;">Mint Leaves - 1/2 cup chopped</span></div><div><span style="color:#ffcc00;">Green Chillies - 4-5</span></div><div><span style="color:#ffcc00;">Chilly Powder- 1 tsp</span></div><div><span style="color:#ffcc00;">Biryani Masala Powder - 2 tbsp ( i used Shaan biryani masala)</span></div><div><span style="color:#ffcc00;">Curd - 1/2cup</span></div><div><span style="color:#ffcc00;">Turmeric - 1/4 tsp</span></div><div><span style="color:#ffcc00;">Salt - required</span></div><div><span style="color:#ffcc00;">Whole Garam Masala(Elaichi, Cloves, Cardamom, Cinnamom, Shajeera)</span></div><div><span style="color:#ffcc00;">Peppercorn - 1/2tsp</span></div><div><span style="color:#ffcc00;">Oil/Ghee - 1tbsp</span></div><div><span style="color:#ffcc00;">Orange Food colour - 1/4tsp</span></div><div></div><br /><div><span style="color:#ffffff;">Method:</span></div><div></div><br /><div><span style="color:#ffcc00;">Heat some oil in a pan, add whole garam masala, next add the onions and fry until transparent. Add ginger garlic paste and fry until raw smell is gone. next add the slit/chopped green chillies, mint and coriander leaves. Fry for 2 sec. Then add all the vegetables and stirfry for few min , then add turmeric, chilly powder, biryani masala powder. Mix properly and add curd and salt. Mix and keep it aside. </span></div><div><span style="color:#ffcc00;"></span></div><br /><div><span style="color:#ffcc00;">Wash the basmati rice. Transfer the vegetable mix and rice to the rice cooker and add 31/2 cup water , mix properly and check for the salt. Switch on the cooker. When the rice is almost done add the food colour mixed in teaspoon of water and just add on the top and close and lid. let it cook until done. Serve with boiled eggs and raita.</span></div><div></div><br /><div>* <span style="color:#ffcc00;">Can also use mushrooms in the dish</span>.</div><div>* <span style="color:#ffcc00;">Instead of Biryani masala, you can use coriander powder & cumin powder</span>.</div><br /><div></div><br /><div></div><u><em><span style="color:#ff0000;">TIP OF THE DAY</span></em><br /></u><div></div><span style="color:#ffcc00;">Finding hard to set the home made curd in winter, then here is a simple tip. Boil the milk , cool it until lukewarm, add 2 sp of culture along with 1 red chilly. Keep it in a warm place. The curd will be ready within 4-5 hours, creamy and thick. Try it.<br /></span><div></div><br /><div></div><br /><div></div>Archiehttp://www.blogger.com/profile/11688698381690370902noreply@blogger.com3tag:blogger.com,1999:blog-6250740280177524629.post-77167037459471978012010-02-08T16:09:00.013-05:002010-02-09T22:51:52.527-05:00MUTTON KEEMA KOFTA CURRY (korma)<span style="color:#ffcc00;">Today i would like to share with you a hyderabadi receipe, <span style="color:#ffffff;">Keema kofta Curry</span> , that i learnt it from my mom. This is one of the delicious curry of mince meat (keema)blended with spices and herbs, which are made in to small balls and deep fried. Then these balls are simmered in a rich korma gravy. This is sure to try dish.<br /><br />In this dish you can skip deep frying of the balls and instead just boil the koftas in water, drain and directly use it in the curry. This way you can cut calories without deep frying.<br /></span><span style="color:#ffcc00;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEeHIqsXJ_aH3F69eRSM3VR6dUHEb5RaojJqBgXGFPbigeSXBtliUyjF47aXZKcGh7ilmp9W7_OBO6KW7BxMOGjkjCCItZuOfM4Jiw4wHECOmDRMeSZYhvj-yQFG_PueWrGEky783hy1WP/s1600-h/IMG_4514.JPG"></a><br /><img id="BLOGGER_PHOTO_ID_5436452958593811042" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6jKNL5qNvcVjdu39U-2EYZyGVnKN5MaBLOrI9LkEPyAO5EKeZPQ3eY-qNG6XS1koJHvJOSio7ovhibbmQ0Mf3cQbTWuvFr1icfwNLMxa5fcbY7MebGe0PtpUmMVroi4GcJ4WoYNAIZTX4/s320/IMG_4514.JPG" border="0" /> <div align="justify"><span style="color:#ffffff;">Ingredients:</span><br /></div><div align="justify"><span style="color:#ffcc00;"><em>For Koftas (meat balls):</em><br /></span></div><br /><div align="justify"><span style="color:#ffcc00;">Mutton mince - 1 lb</span></div><div align="justify"><span style="color:#ffcc00;">Onions - 1 small, finely chopped.</span></div><div align="justify"><span style="color:#ffcc00;">Ginger-Garlic paste - 1 tsp</span></div><div align="justify"><span style="color:#ffcc00;">Green chillies - 2 ( or more according to your spicyness)</span></div><div align="justify"><span style="color:#ffcc00;">Salt - required</span></div><div align="justify"><span style="color:#ffcc00;">Turmeric - pinch</span></div><div align="justify"><span style="color:#ffcc00;">Coriander leaves - finely chopped 1 tbsp</span></div><div align="justify"><span style="color:#ffcc00;">Mint leaves - finely chopped 1 tbsp</span></div><div align="justify"><span style="color:#ffcc00;"></span></div><div align="justify"><span style="color:#ffcc00;"></span></div><br /><div align="justify"><em><span style="color:#ffcc00;">For the sauce:</span></em></div><div align="justify"><span style="color:#ffcc00;"></span></div><div align="justify"><span style="color:#ffcc00;"></span></div><br /><div align="justify"><span style="color:#ffcc00;">Onions - 1 medium size, chopped or sliced</span></div><div align="justify"><span style="color:#ffcc00;">Tomatoes - 1 medium, chopped</span></div><div align="justify"><span style="color:#ffcc00;">Ginger Garlic - 1 tsp</span></div><div align="justify"><span style="color:#ffcc00;">Cashews - 1 tbsp</span></div><div align="justify"><span style="color:#ffcc00;">Coconut powder - 2 tbsp</span></div><div align="justify"><span style="color:#ffcc00;">Poppy seeds(khus-khus) - 2tbsp</span></div><div align="justify"><span style="color:#ffcc00;">Turmeric - 1/2 tsp</span></div><div align="justify"><span style="color:#ffcc00;">Green chillies - 2-3 slit</span></div><div align="justify"><span style="color:#ffcc00;">Chilli powder - 1 tsp</span></div><div align="justify"><span style="color:#ffcc00;">Coriander powder - 1tsp</span></div><div align="justify"><span style="color:#ffcc00;">Garam masala - 1/2 tsp</span></div><div align="justify"><span style="color:#ffcc00;">Coriander leaves - 1/4 cup, finely chopped</span></div><div align="justify"><span style="color:#ffcc00;">Mint leaves - 2tbsp, finely chopped</span></div><div align="justify"><span style="color:#ffcc00;">Curd - 3tsp</span></div><div align="justify"><span style="color:#ffcc00;">Whole garam masala (Elaichi, cloves, cinnamom, shajeera and bayleaf)</span></div><div align="justify"><span style="color:#ffcc00;"></span></div><br /><div align="justify"><span style="color:#ffffff;">Method:</span></div><div align="justify"><span style="color:#ffffff;"></span><span style="color:#ffffff;"></div></span><div align="justify"></div><div align="justify"><em><span style="color:#ffcc00;">For the koftas-</span></em><br /></div><div align="justify"><span style="color:#ffcc00;">Clean the keema . Add all the ingredients for kofta, mix properly and make in to small lemon sized balls. Deep fry these balls or as i said can also be boiled in water and drain and keep aside.</span></div><div align="justify"><span style="color:#ffcc00;"></span></div><br /><div align="justify"><em><span style="color:#ffcc00;">For the Sauce-</span></em></div><div align="justify"><span style="color:#ffcc00;"></span></div><br /><div align="justify"><span style="color:#ffcc00;">Heat some oil in a pan, add chopped onions, saute for few minutes then add ginger garlic paste fry until the raw smell is gone, add chopped tomatoes, turmeric, chilli powder, coriander powder, cashews, salt. Saute these for 2-3 min and remove from the pan, let cool. Then blend this mixture to a fine paste.</span></div><br /><div align="justify"><span style="color:#ffcc00;">Heat a pan, add 1tsp oil, to this add whole garam masala, add the blended paste, chopped coriander and mint leaves,slit green chillies, curd and mix properly, also add the meat balls. Add some water and let boil until the raw smell is gone and oil oozes out. Check for the salt. Sprinkle garam masala and coriander leaves and simmer for 2 more minutes. Serve hot with chapatis or rice. </span></div><br /><br /><p align="justify"><br /><br /></p><br /><br /><div align="justify"></div><br /><br /><p align="justify"><br /><br /></p><br /><br /><div align="justify"></div>Archiehttp://www.blogger.com/profile/11688698381690370902noreply@blogger.com0tag:blogger.com,1999:blog-6250740280177524629.post-33916142594362512612010-02-08T14:37:00.009-05:002010-02-09T22:48:02.538-05:00MIX VEGETABLE QUICHE<span style="color:#ffcc00;">It is a quick, wholesome and healthy dish that can be prepared within no time. This is one dish which i like to prepare on weekends as a quick breakfast or brunch. The vegetables hidden in this gives vitamins , fibre and minerals. The eggs used as a base gives protein and iron. And calcium from the milk and cheese added. It is a healthy dish for picky eaters who skip their veggies. In this dish you can use any kind of vegetables and combinations, and as many veggies as possible. I had very few veggies in my fridge so i ended up using only those; brocolli, spinach and green capsicum.<br />You can also use veggies with different colours, to make the dish more clourful and flovourful. I learnt this receipe from one of my friend during my college days, but made some changes to it by using paneer and coriander powder giving it a indian touch</span><br /><span style="color:#ffcc00;"></span><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz_ejO735hUHeks2xtk-nOjtQOkqmSBLd7R0lXWnDmSJOaUr4_NVBYh21CLyYQQQfu-GFDjeqjSMOzOKidTo1mlNDsLSwfUm8HsIFVBSRAH_AGTyY0bc7NdzPQD7OJI52PNVwbDPG30pdS/s1600-h/IMG_4509.JPG"><img id="BLOGGER_PHOTO_ID_5436455647356246530" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjz_ejO735hUHeks2xtk-nOjtQOkqmSBLd7R0lXWnDmSJOaUr4_NVBYh21CLyYQQQfu-GFDjeqjSMOzOKidTo1mlNDsLSwfUm8HsIFVBSRAH_AGTyY0bc7NdzPQD7OJI52PNVwbDPG30pdS/s320/IMG_4509.JPG" border="0" /></a><br /><div><span style="color:#ffffff;">Ingredients:</span></div><div></div><div></div><br /><div><span style="color:#ffcc00;">Eggs - 6</span></div><div><span style="color:#ffcc00;">Milk - 1/3 cup</span></div><span style="color:#ffcc00;">Onions - 1/3 cup<br /></span><div><span style="color:#ffcc00;">Brocolli - 1/2 cup chopped in to 1" pieces</span></div><div><span style="color:#ffcc00;">Spinach - 1/2 cup finely chopped</span></div><div><span style="color:#ffcc00;">capsicum - 1/2 cup chopped</span></div><div><span style="color:#ffcc00;">Salt as required</span></div><div><span style="color:#ffcc00;">Pepper - 1/2 tsp</span></div><div><span style="color:#ffcc00;">Coriander powder - 1/2 tsp</span></div><div><span style="color:#ffcc00;">Cheddar cheese and Paneer - 1/2cup finely shredded.</span></div><div><span style="color:#ffcc00;">Oil - 2tsp</span><br /></div><div><span style="color:#ffffff;">Method-</span><br /></div><div><span style="color:#ffcc00;">Take a pan and add oil, to this add onions, saute for few seconds and then add brocolli, spinach and capsicum. Saute the vegetables for 2min and keep aside. Now in a different bowl beat all the 6 eggs and whisk them, to this add milk and cheeses. Mix well and add pepper, coriander powder and required salt. Now take pie shell, spray some cooking spray and spread the sauted vegetables, then add the egg mixture. Bake at 350 degrees for 35min. Insert a knife in the center to test if its done. If it comes out clean, it is done or else bake for some more time. Enjoy the yummy quiche.</span></div><br /><br /><br /><div></div>Archiehttp://www.blogger.com/profile/11688698381690370902noreply@blogger.com0tag:blogger.com,1999:blog-6250740280177524629.post-71862001648199983932010-01-08T12:35:00.005-05:002010-01-12T23:25:28.617-05:00Mushroom, Capsicum, and Corn Masala.<span style="color:#ffcc00;">Today i like to share a really delicious dish, <strong><span style="color:#ffffff;">Mushroom, Capsicum, and Corn Masala</span></strong> which, i learned it from my mother who has got this receipe from a cooking show on Tv. This receipe is definitely a healthy dish with combination of capsicum and mushroom. </span><br /><div align="justify"><span style="color:#ffcc00;">One day i wondered if i can add some other vegetable to this, and i ended up with sweetcorn which was lying in my pantry thinking what to be done. It really added an extra taste and healthiness to this dish.The cashewnut powder added to this gives an extra richness to the curry. Goes well with chapatis/Naan.Try it and you will love it. </span></div><div align="justify"><span style="color:#ffcc00;">As we all know Mushrooms, a healthy, fat free vegetable, which helps in reducing high blood pressure, cholestrol. It helps in enhancing immunity and also a good source of iron and fiber. Capsicum, a good source of Vitamin A & C. Sweet corn again a good source of dietery fiber.</span> </div><br /><div align="justify"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggORLrlqa4uSSfDUwwqlG7vP3EIuemb04H3dEgZsJRyrjn5syBRL_o1GEnC-WMmgLCGIsiJ6SqL7DrFCxSE2nKwbXSJlqJNQT-E-Rc8hl1mw4KYXx6iOWx38eJb6-6ng3dw5HDNg9u0MZJ/s1600-h/IMG_4275.JPG"><img id="BLOGGER_PHOTO_ID_5426073951306511506" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 320px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggORLrlqa4uSSfDUwwqlG7vP3EIuemb04H3dEgZsJRyrjn5syBRL_o1GEnC-WMmgLCGIsiJ6SqL7DrFCxSE2nKwbXSJlqJNQT-E-Rc8hl1mw4KYXx6iOWx38eJb6-6ng3dw5HDNg9u0MZJ/s320/IMG_4275.JPG" border="0" /></a><span style="font-family:georgia;color:#ffcc00;"><span style="color:#ffffff;"><strong>Ingredients:</strong><br /></span><br />Mushrooms - 6 or 7 no.<br />Capsicum - 1<br />Sweet corn - 10 no.<br />Cumin/jeera - 1/2 Tsp<br />Tomatoes - 2 medium size (pureed)<br />Onion - 1 (pureed)<br />Green chillies - 2 or 3 (slit/chopped)<br />Ginger garlic paste - 1 Tsp<br />Chilli powder - 1/2 Tsp<br />Turmeric powder - 1/4 Tsp<br />Coriander powder - 1Tsp<br />curd - 1 Tbsp<br />Garam masala - 1/2 Tsp </span></div><div align="justify"><span style="font-family:georgia;"><span style="color:#ffcc00;">Salt - required<br />coriander Leaves - chopped for garnish. <strong> </strong></span></span></div><strong></strong><strong><div align="justify"><br /></div><div align="justify"><span style="color:#ffffff;">Method:</span></div><div align="justify"> </div></strong><div align="justify"><span style="font-family:georgia;color:#ffcc00;">Wash the vegetables, chop or slice the vegetables as per your requirement.<br /><br />Heat oil in a skillet, then add cumin/jeera. Then add onion paste and let it fry until the raw flavour is gone, next add ginger garlic paste.<br />Fry for couple seconds. Now add add turmeric powder, mushrooms, capsicum and corn and fry for few minutes until slightly tender. Add the tomato paste, coriander powder,<br />chilli powder , cashew powder and little water and cook along with the vegetables few minutes until oil oozes. Once the vegetables are done, add required salt, curd, garam masala.<br />Simmer for few minutes and garnish with coriander leaves.<br />Serve hot with chapatis / rice.</span><br /></div><div align="justify"><span style="font-family:georgia;color:#ffcc00;"><span style="color:#990000;">** </span>You can adjust the consistency of the sauce as required. Chilli powder also can be adjusted as per your required spiciness. Amount of vegetables used can vary according to your like/dislike.</span></div>Archiehttp://www.blogger.com/profile/11688698381690370902noreply@blogger.com0tag:blogger.com,1999:blog-6250740280177524629.post-78861432442988692342010-01-05T15:50:00.008-05:002010-01-08T12:49:48.405-05:00Happy New year<span style="color:#ffcc00;">Welcome to Turmeric and I wish all of them a Very Happy New Year 2010. May this year bring lots of happiness, success, good health with good food and peace all over. I am happy to start this new year with my blog to share all my good experiences with food and also the benefits of some food on health. Today i am sharing a very simple but a health lunch i prepared for my family on the New year day after a blast on the 31st night with all my Friends, <span style="color:#ffffff;">Vegetable Bagara Rice</span> (Indian style fried rice), Egg Fry, and Dal (pappu Charu). This rice is my favourite, which my mom makes it on special occasions. It tastes like biryani with no masalas and usually she compliment it with kurma curry.But, for a quicker lunch i ended up with <span style="color:#ffffff;">Masala Egg Fry</span> and <span style="color:#ffffff;">Dal (Pappucharu)</span>. </span><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWAQmyKefwcfZKtXkj-XiQ9w9HnA1VGIyVKzM4vlX8pR4gI00I6hNxayrowkalJ00Aeb9UCZwqTO16dEP37bUqHvRSkoPjLYr100cQDkdDgR5Q0W6a_R_xm7GD8A963gucIilXyiZY18Oy/s1600-h/IMG_4328.JPG"><img id="BLOGGER_PHOTO_ID_5424406565621306370" style="DISPLAY: block; MARGIN: 0px auto 10px; WIDTH: 348px; CURSOR: hand; HEIGHT: 240px; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWAQmyKefwcfZKtXkj-XiQ9w9HnA1VGIyVKzM4vlX8pR4gI00I6hNxayrowkalJ00Aeb9UCZwqTO16dEP37bUqHvRSkoPjLYr100cQDkdDgR5Q0W6a_R_xm7GD8A963gucIilXyiZY18Oy/s320/IMG_4328.JPG" border="0" /></a><br /><strong>MIX VEGETABLE BAGARA RICE</strong><br /><br /><strong>Ingredients:</strong><br /><br /><span style="color:#ffcc00;">Basmati Rice- 1 Cup<br />Whole Garam Masla (Elaichi, Cinnamom, Bayleaf, Shajeera, Cloves)<br />Coriander Leaves- 1/2 cup chopped<br />Mint Leaves- 1/2 cup chopped<br />Ginger Garlic paste - 1 tsp<br />Vegetables (Carrot, Beans, Potato, cauliflower) 1.1/2cup<br />Cut the carrots and beans longitudinally.<br />Ghee/ Oil - 2tsp<br />water 2.1/2cup<br />Salt required<br /><br /></span><strong>Method:</strong><br /><br /><span style="color:#ffcc00;">Heat a pan and put oil/ghee, then add the whole garam masala. Next add the coriander and mint leaves. Fry them for few seconds until aroma comes out. Then add ginger garlic paste, fry for a minute. Next add all the vegetables and fry for 2 min, next add the washed rice and fry for few more minutes.Now add the water, add enough salt. Either cook directly on the stove or in a rice cooker. Isn't it simple and quick and yummmmy...<br />You can add any vegetables to this dish.The main ingredients mint and coriander in this dish gives the pleasant aroma and good taste to the dish.</span><br /><br /><br /><strong>MASALA EGG FRY</strong><br /><br /><strong>Ingredients:</strong><br /><br /><span style="color:#ffcc00;">Boiled eggs 3<br />Onions 2 chopped(sliced)<br />Tomato- 1 small<br />Whole garam masala(Elaichi, Cinnamom, Bayleaf, Shajeera, Cloves)- Optional<br />Jeera- 1/2 tsp<br />Ginger Garlic paste- 1 tsp<br />Turmeric - 1/2tsp<br />Chillipowder - 1tsp<br />Green chillies - 2<br />Coriander leaves- 1/2 cup chopped<br />Coriander powder-1tsp<br />Garam Masala- 1/2tsp<br />Coriander leaves- 1/2 cup<br />Oil - 1Tbsp<br /><br /></span><strong>Method:</strong><br /><span style="color:#ffcc00;">First heat the pan with oil, add all the whole garam masala/jeera, let splutter then add all the onions and let cook until transparent.<br />Tip: Adding little salt to the onions will speed up the process.<br />Once the onion turn lightbrown, add the ginger-garlic paste to it and fry for few sec. next add turmeric, tomatoes, and green chillies.<br />Let the tomatoes cook for few min until soft, then add chilli powder, coriander powder, add required salt.<br />Let it simmer for few sec. then add the boiled eggs cut in halves and mix properly. Lastly sprinkle garamasala and coriander leaves and mix.<br /><br /><span style="color:#ff0000;">**</span> in this recipe, tomato is optional.can add little water instead to cook the masalas.<br /><br /></span><strong>DAL (PappuCharu)</strong><br /><br /><strong>Ingredients:</strong><br /><span style="color:#ffcc00;">Toor Dal - 1/2 cup<br />Turmeric - Pinch<br />Chilli Powder - 1/2tsp<br />Green Chillies - 2 or 3<br />Tamarind - 1/2 inch<br />Tomato - 1 small size, cut in quarters<br />Water - Required<br />oil/Ghee - 1/2 tsp<br /></span><br />For Seasoning:<br /><span style="color:#ffcc00;">Oil - 1sp<br />Onion - half onion finely sliced<br />Mustard seeds - 1/2 tsp<br />Jeera/jilkara - 1/2tsp<br />Garilc - 1 clove, finely chopped<br />Curry leaves - 5-6 leaves<br />Red chillies - 2-3<br />coriander leaves - 1 Tbsp finely chopped</span>.<br /><br /><strong>Method:</strong><br /><br /><span style="color:#ffcc00;">Pressure cook dal along with turmeric, chilli powder, green chillies, tamarind, tomato, oil and water. Cook until the dal is cooked.Once the pressure is cooled.<br />mash the dal with some salt and transfer it to a pan and put it on the stove. Add coriander leaves and 2-3 curry leaves an dbring it to boil for few seconds and take off the stove<br /><br />For seasoning take a small tadka pan and put some oil , once the oil is hot add the mustard seeds and let them splutter, then add jeera, then add the garlic and<br />onions and fry until light brown , then add the curry leaves and red chillies. Add this seasoning to the dal.<br /><br /><span style="color:#cc0000;">**</span> You can add vegetable like bottle gourd (sorakaya) or drumstick to this receipe. add these vegetables along with the dal. Remove the vegetable when mashing the dal or you can boil the veggies separately<br />and add at the time of boiling.</span>Archiehttp://www.blogger.com/profile/11688698381690370902noreply@blogger.com0