tag:blogger.com,1999:blog-68908460442435074332023-11-16T13:31:15.678+05:30Indulge In The TasteUnknownnoreply@blogger.comBlogger45125tag:blogger.com,1999:blog-6890846044243507433.post-54776781501686391942011-01-08T16:39:00.001+05:302011-01-14T09:38:49.697+05:30Humble KitchdiEasiest, yummy food :)<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGhXtn7sAgTfqsZVSKZC4IoiIQ-kHBjJ74a4K7pAeAzZYxQlIHZlQ9ZOxlo6o5RQoiz96EafPAVQKvm_Z2ZevqqdTLdOtbAwn4lcu3z6Gn4cvexsGCfTbmOsIE7GHvn10RbKMwpskB1Y4/s1600/06012011704.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgGhXtn7sAgTfqsZVSKZC4IoiIQ-kHBjJ74a4K7pAeAzZYxQlIHZlQ9ZOxlo6o5RQoiz96EafPAVQKvm_Z2ZevqqdTLdOtbAwn4lcu3z6Gn4cvexsGCfTbmOsIE7GHvn10RbKMwpskB1Y4/s320/06012011704.jpg" width="240" /></a></div><br />
<div style="color: #990000;">Ingredients:</div><br />
Washed rice - 3/4 cup<br />
Washed moong dhal - 1/4 cup<br />
Potato - 1, skinned and cubed<br />
Onion - 1, sliced<br />
Green chilli - 1, split into two<br />
Garlic - 1 pod, smashed<br />
Jeera - 1 tsp<br />
Oil - 1 tsp<br />
Water - 4 cups<br />
Turmeric powder, Chilli powder - 1/2 tsp each<br />
Salt - to taste<br />
Ghee - 2 tsp<br />
<br />
<div style="color: #990000;">Method:</div><br />
Heat the oil in a cooker. Add jeera. As they splutter, add the garlic, chilli and onion. Saute for a min. Add the potatoes, rice, moong dhal and fry for another 2 mins. Add turmeric and chilli powder. Add salt to taste. Add water and mix well. Pressure cook till the rice is finely done (about 15 mins). Open the cooker, once all the pressure is down and mash the rice mix well. Serve hot topped with ghee :)Unknownnoreply@blogger.com4tag:blogger.com,1999:blog-6890846044243507433.post-36328689550462823162010-10-09T21:08:00.002+05:302010-10-09T21:10:37.973+05:30Masala DosaThe famous traditional South Indian food. Crepe filled with awesome potato masala !!!<br />
<br />
<span style="color: #990000;">Ingredients: </span>Serves 6- 8 dosas<br />
<div style="color: #990000;">For masala:</div><br />
Boiled and mashed potatoes without skin - 2 large<br />
Onion - 1 medium chopped<br />
Green chilli - 2 split<br />
Mustard seeds - 1 tsp<br />
Urad dhal - 1 tsp<br />
Salt as required<br />
Turmeric Powder - 1/2 tsp<br />
Chilli Powder - 1/2 tsp<br />
Channa dhal - 1 tsp<br />
Coriander/Curry leaves - 1 tsp <br />
<br />
<div style="color: #990000;">For Dosa:</div><br />
Dosa batter - as required (salt added)<br />
Oil - as required<br />
<br />
<div style="color: #990000;">Preparation:</div><div style="color: #990000;">Masala:</div><br />
Mash the potatoes well and give a kneading if required. Heat 2 tsp oil in a kadai. Saute the mustard seeds, urad dhal, channa dhal and green chilis. Add onions and fry well. Add turmeric and chili powder. Stir for a minute. Add the mashed potato and enough salt. Mix well adding little water if the moisture gets dry. Keep mixing in low flame for 5 mins. Garnish with coriander leaves and keep aside.<br />
<br />
<br />
<div style="color: #990000;">Masala Dosa:</div><div style="color: #990000;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0jk5s462U_J_QMeL-U-Ttaw6CqmK8Ft-JPUDZ48KphyphenhyphenYUOQuJ-NG5jaAFexs792hxpEDniSyDrr_LmmvyJNMalStAQ1OW1jfHeY8YRa7mLGyG1vpds1xz0eQ_fzp8RHp6t2G_GJRo3jI/s1600/5800_25dec1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0jk5s462U_J_QMeL-U-Ttaw6CqmK8Ft-JPUDZ48KphyphenhyphenYUOQuJ-NG5jaAFexs792hxpEDniSyDrr_LmmvyJNMalStAQ1OW1jfHeY8YRa7mLGyG1vpds1xz0eQ_fzp8RHp6t2G_GJRo3jI/s640/5800_25dec1.jpg" width="640" /></a></div><br />
Heat a skillet. Spread the dosa batter in a thin layer as for a regular dosa with some oil along the edge. Keep the flame in medium. Make it as thin an possible for a crisp crepe. When the dosa is almost done, place 2-3 tbsp of the masala in the center and fold the dosa as shown in the pic. After a min, masala dosa is ready for serving :) Make similar dosas with the rest of the masala.<br />
<br />
<span style="color: #990000;">Variation:</span> Other vege like carrot, cauli flower, peas, capsicum can also be chopped well and added. They should be well fried before adding the mashed pototo.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6890846044243507433.post-50572274310819251102010-01-23T10:52:00.003+05:302010-03-21T17:50:01.790+05:30Apple for Breakfast<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ4iblkO2redpakXyiPykJOyYI0in5i19GAY7Ddgeer7AOcwEmXAVTRvpYCnQHpm7MrTCJrrJNGI3dtqQ0xcrN4BJNLLJhOMNLeHaWQyLD9uXwUdRhIvfsduXRV9-4nrSXCYKoVcvmaaM/s1600-h/23012010668.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZ4iblkO2redpakXyiPykJOyYI0in5i19GAY7Ddgeer7AOcwEmXAVTRvpYCnQHpm7MrTCJrrJNGI3dtqQ0xcrN4BJNLLJhOMNLeHaWQyLD9uXwUdRhIvfsduXRV9-4nrSXCYKoVcvmaaM/s640/23012010668.jpg" width="640" /></a></div><br />
I'd say it is simple yet crunchy :) I had this today for my breakfast. I made it in 10 mins max !! And, there is no cooking time. I have sent this to <a href="http://divya-dilse.blogspot.com/">Divya's</a> <a href="http://divya-dilse.blogspot.com/2010/01/show-me-your-salad.html">Show me your salad</a>. And you can view the round up <a href="http://divya-dilse.blogspot.com/2010/03/show-me-your-salad-roundup.html">here</a>.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3A6Jmi8RDFqdU4uAjK0uyiJ5YZEbjVVIgsDOx5N9lEJs63aGC4QRcan3bBBvSs7cnuG7IoGVPivGWj3R1vFvkGEOa7whuBh4ZT54jgvG2ij5notwQDazZtZsitU7ZiHY8nz3aTBOrt-A/s1600-h/show+me+your+salad.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3A6Jmi8RDFqdU4uAjK0uyiJ5YZEbjVVIgsDOx5N9lEJs63aGC4QRcan3bBBvSs7cnuG7IoGVPivGWj3R1vFvkGEOa7whuBh4ZT54jgvG2ij5notwQDazZtZsitU7ZiHY8nz3aTBOrt-A/s320/show+me+your+salad.jpg" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs67JtzN8kIwuyAA_UN0Tbqhyphenhypheni8uK5YnWEiy3p0htrvcPVO8F0ojRgmk4dgKpisaX2Kls40sgvPS-YcwW0y_oq3Ht6y-ChRHBcd4B4otgwvEsogUP1dprPRkYjBmqIDvmfhpjwx91dq_M/s1600-h/23012010669.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs67JtzN8kIwuyAA_UN0Tbqhyphenhypheni8uK5YnWEiy3p0htrvcPVO8F0ojRgmk4dgKpisaX2Kls40sgvPS-YcwW0y_oq3Ht6y-ChRHBcd4B4otgwvEsogUP1dprPRkYjBmqIDvmfhpjwx91dq_M/s640/23012010669.jpg" width="640" /></a></div><br />
<div style="color: #cc0000;">Ingredients:</div>Peeled and cut apple - 1 (I prefer a cold one from the fridge !!)<br />
Whipped cream - a little generous<br />
Honey - as you like<br />
Chopped walnuts & sliced almonds - less than a handful<br />
<div style="color: #cc0000;"><br />
</div><div style="color: #cc0000;">Method:</div>Place the cut apples in the serving bowl. Top with whipped cream, followed by honey. Garnish with walnuts - almonds and serve immediately !<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqAukT35tr6iPAmlDZNIzpozI3KJMUdcOejFPmXZPg23Pj6YYJBpxslVBTRkO1z_r7l6WOYjniY7sjgdo_lzpLQHFDjmzjWKqHoUNbmQgvbu5a22rRybdfx9XlM4OK_NkfYlmJIm6CD_0/s1600-h/23012010672.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="480" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqAukT35tr6iPAmlDZNIzpozI3KJMUdcOejFPmXZPg23Pj6YYJBpxslVBTRkO1z_r7l6WOYjniY7sjgdo_lzpLQHFDjmzjWKqHoUNbmQgvbu5a22rRybdfx9XlM4OK_NkfYlmJIm6CD_0/s640/23012010672.jpg" width="640" /></a></div>Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-6890846044243507433.post-24956772124850010262010-01-17T14:29:00.001+05:302010-01-17T14:29:57.250+05:30Minty potatoes and Garlicky Long beans - A dinner comboThis is for the ones who like to try something new "always" like me !! This combo has got the carbs as well as proteins. So, it is filling , nutritious, yummy, spicy and tasty!!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwUWJWVVXCa2zRZL6xAyOFcMj7RIlSI5kv5-za08wQIjDN444jW-zW6AHPZGP7Z6OhbAxCs6i8eNNJVl5hm6Ebz-U1M7QTQT0_-gSnNWxgVjCyYpzIQLohW6gnEosAExBhx2ek1HSvyQw/s1600-h/23122009488.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiwUWJWVVXCa2zRZL6xAyOFcMj7RIlSI5kv5-za08wQIjDN444jW-zW6AHPZGP7Z6OhbAxCs6i8eNNJVl5hm6Ebz-U1M7QTQT0_-gSnNWxgVjCyYpzIQLohW6gnEosAExBhx2ek1HSvyQw/s640/23122009488.jpg" /></a><br />
</div><br />
<div style="color: #cc0000;">Ingredients:<br />
</div><br />
<div style="color: #cc0000;">For minty potatoes:<br />
</div>Peeled potatoes (With skin tastes even better !!) - 1 large, cut into wedges or any chunky size that u like !<br />
Turmeric powder - a pinch<br />
Chilli powder - 1/4 tsp<br />
Mint leaves - 10 -15<br />
Oil - 2 tsp<br />
Water as required<br />
Salt as required<br />
<br />
<br />
<div style="color: #cc0000;">For Garlicky Long beans:<br />
</div>Long beans - Ends cut and cut into 4 inch long pieces <br />
Garlic - 2 pods cut roughly into bits<br />
Turmeric powder - a pinch<br />
Chilli powder - 1/4 tsp<br />
Oil - 2 tsp<br />
Water as required<br />
Salt as required<br />
<div style="color: #cc0000;"><br />
</div><div style="color: #cc0000;">Method:<br />
</div><br />
Basically both recipes are similar.<br />
<br />
<div style="color: #cc0000;">Minty Potatoes:<br />
</div>Heat 1/2 tsp of oil in a non stick pan. Add the potaotes. Fry for a min. Add salt, turmeric powder and water, cover with a lid. When the potatoes are cooked well (firm and not mashed), make sure all water is absorbed. If not drain the rest of water. Now, add 1 1/2 tsp of oil, mint leaves and chilli powder. Roast them well and serve hot.<br />
<br />
<div style="color: #cc0000;">Garlicky Long beans:<br />
</div>Heat 1/2 tsp of oil in a non stick pan. Add the Long beans and Garlic pieces. Fry for a min. Add salt, turmeric powder and water, cover with a lid. When the beans are cooked well, make sure all water is absorbed. If not drain the rest of water. Now, add 1 1/2 tsp of oil and chilli powder. Roast them well and serve hot.<br />
<br />
See ! I told you they are similar :)Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6890846044243507433.post-89661878634059170532010-01-14T19:12:00.004+05:302010-02-01T23:33:55.949+05:30Lemon-Chilli Pickle<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJTqXKznzHBeTy-NOsaB8_ASI2T4h3EPK6Jw9luFOZiC7MSwxCVPdEA0z0YjoXEdRV49jI-7kT2jfUK-NPBk0YHc6Rt9ADaCGw4Cz2w24LYjnnQsI_SN8Cvnwl_zmpy0s21sgJG060auo/s1600-h/13012010647.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJTqXKznzHBeTy-NOsaB8_ASI2T4h3EPK6Jw9luFOZiC7MSwxCVPdEA0z0YjoXEdRV49jI-7kT2jfUK-NPBk0YHc6Rt9ADaCGw4Cz2w24LYjnnQsI_SN8Cvnwl_zmpy0s21sgJG060auo/s640/13012010647.jpg" /></a></div><br />
I got too many ripe lemons from my garden. To use them I thought of a pickle recipe. The inspiration for this recipe comes from two people. My grand pa - actually gave the base recipe. My roommate - likes this a lot. The shelf life of this pickle is about 2-3 weeks when kept in a warm place.<br />
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I've sent this recipe to <a href="http://chezannies.blogspot.com/">House of Annie's</a> <a href="http://chezannies.blogspot.com/2010/01/rambutans-plus-grow-your-own.html">Grow Your Own</a> blogging event !!! It is an event featuring recipes made using home grown ingredients :) And here it is : <a href="http://chezannies.blogspot.com/2010/02/grow-your-own-roundup-38.html">Grow Your Own roundup #38</a> - Thanks a lot, Nathan. <br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEittT7ujIQV7clCluxiTBvqrRBUMWruuFR2bYLCZvf-lVLYs9_vaC0cRd5gPcE-hXhUxhPwRU6XUuJGz6c8xItoU5olJIZksMKbVEZ3ENdbvrDJ0vFeWdkg7-i0fsH9-n2rTTcfQWX1Mkk/s1600-h/GYO-2GR-200.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEittT7ujIQV7clCluxiTBvqrRBUMWruuFR2bYLCZvf-lVLYs9_vaC0cRd5gPcE-hXhUxhPwRU6XUuJGz6c8xItoU5olJIZksMKbVEZ3ENdbvrDJ0vFeWdkg7-i0fsH9-n2rTTcfQWX1Mkk/s320/GYO-2GR-200.gif" width="320" /></a></div><br />
<div style="color: #cc0000;">Ingredients:</div>Lemon - 10 (small size)<br />
Ginger - 5 one inch pieces (Skin peeled)<br />
Green chillies - 10<br />
Salt - 10 tsp<br />
<br />
For thadka:<br />
Red chilli flakes - 2 tbsp<br />
Red chilli powder - 2 tsp<br />
Mustard oil - 7-10 tbsp<br />
Mustard seeds - 1 tbsp<br />
Urad dhal - 1/2 tsp<br />
Fenugreek powder - 1 tsp<br />
<br />
<div style="color: #cc0000;">Method:</div><br />
Wash the lemons, ginger pieces and chillies. Allow them to dry completely. These and 1 1/2 tsp of salt should be arranged in layers in a sterilized dry glass jar. I used a tall and narrow jar. But, a wide one helps the mixture to soak well. So, spread a 1 1/2 tsp of salt in the bottom of the jar. Slice 2 lemons in rings, cut a ginger piece into tiny pieces and chop 2 chillies into small pieces. Mix these and place over the salt. Sprinkle 1 1/2 tsp of salt over this mixture. Fill the rest of layers in a similar way. Use a dry spoon to add the last tsp of salt and gently stir the whole mixture. By this time the lemon juices would have got squeezed out and the salt too would have dissolved. Make sure you have enough salt in thi mixture, else fungus may start growing. Close the jar with the lid. Keep it in a warm place. Stir it thrice a day for a period of three days to mix the ingredients well. Then stir it once for a period of three days.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1knP83vT3pZTxIFhL23x1FBIaSqx9GSYkkGfp3b_9WpB534LZH3PubIrvqlpa8epSVv7bVp5TO-Puv5LOEEM5HZIn6KVVHqPGacI6RbJwk3mIDgMD6yGcQ3fnSpmYzWLFJy_ZGkt6SV4/s1600-h/09012010613.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1knP83vT3pZTxIFhL23x1FBIaSqx9GSYkkGfp3b_9WpB534LZH3PubIrvqlpa8epSVv7bVp5TO-Puv5LOEEM5HZIn6KVVHqPGacI6RbJwk3mIDgMD6yGcQ3fnSpmYzWLFJy_ZGkt6SV4/s640/09012010613.jpg" /></a></div><br />
After about a week, the lemon skin would get softened and the chillis would lose color. Now heat a pan and add 3 tbsp of oil. Saute the mustard and urad dhal. Add the chilli flakes keeping the flame low - else flakes may get burnt. Add the chilli and fenugreek powder. After a min, remove the pan from the fire. Add the pickle mixture to the pan. Mix well. Allow to cool. Now arrange this mixture in the same jar by dividing the pickle into 5-6 parts and layering each part with tbsp of oil. Top the jar with the rest of the oil. Stir well. Close the lid and allow to rest this for another two days while stirring the mixture twice a day.<br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeJTW55mwT9QlY_m27CJQl0xpEnqtNoA_bijgf1BOH6WZA9isI-K5aJlp_G_pL9Fnxf8Fx1JN-bRcQYKWqOgL2WqAbFgpM7qOuEoXRpumDxMaBO9Jqf8l-17RPVev0KU0S6zB7NH5D0IM/s1600-h/13012010650.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeJTW55mwT9QlY_m27CJQl0xpEnqtNoA_bijgf1BOH6WZA9isI-K5aJlp_G_pL9Fnxf8Fx1JN-bRcQYKWqOgL2WqAbFgpM7qOuEoXRpumDxMaBO9Jqf8l-17RPVev0KU0S6zB7NH5D0IM/s640/13012010650.jpg" /></a></div><br />
After two days, the pickle is ready to be served. Always use a dry spoon and dont leave the spoon in the jar. NEVER use water in any stage of the preparation. Else, the pickle will get spoilt in a few days. Make sure every part of the pickle is soaking the oil all the time !Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-6890846044243507433.post-35612067009929710082010-01-09T14:37:00.001+05:302010-01-09T14:41:14.385+05:30Tangy Strawberry jam<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_wzgjyfwG5wxsLhnAmWjF5Xx-JWfTc_1-1uMBjmrHreiEdLmRpeRKGU5WRWIrNxX1m8XBDdiip57dKIXhRnz296xfKg7y3cixi14c_BiHfmbxIq1UI70m97std7J51xkACOh_dlSjh5g/s1600-h/09012010632.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_wzgjyfwG5wxsLhnAmWjF5Xx-JWfTc_1-1uMBjmrHreiEdLmRpeRKGU5WRWIrNxX1m8XBDdiip57dKIXhRnz296xfKg7y3cixi14c_BiHfmbxIq1UI70m97std7J51xkACOh_dlSjh5g/s640/09012010632.jpg" /></a><br />
</div>Well, this idea sudddenly dawned on me when i was brainstorming to use the left over strawberries. I made a very small batch and it turned out great !! My strawberries are a bit tangy, so I made them real tangy :)<br />
<br />
<div style="color: #cc0000;">Ingredients: <br />
</div><br />
Strawberries - cut into small chunks - 1 cup<br />
Sugar - 3/4 cup<br />
Lemon juice - a min of 1 tsp upto the tanginess you desire.<br />
<br />
<div style="color: #cc0000;">Method:<br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCAN6iyzvZI8GqwsAU-h_dvMxlPlesls3T_uKa-obzekc830IykGPG8MGtVqfwYk05ukr4-0o65vAdi4aeccvYJI6XyQHs1JrG9ps0m7T9TQvS5ma2YhX6whbqgwrUgka0rqLiUZankdQ/s1600-h/09012010622.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCAN6iyzvZI8GqwsAU-h_dvMxlPlesls3T_uKa-obzekc830IykGPG8MGtVqfwYk05ukr4-0o65vAdi4aeccvYJI6XyQHs1JrG9ps0m7T9TQvS5ma2YhX6whbqgwrUgka0rqLiUZankdQ/s640/09012010622.jpg" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Fal4g3SxpMTrYGl_WU5Ogz6VRs7c2upJqCRFPv1X4LIcfu5AbSutQPUJr10uGQCeMskiH0cMpBcNPDAOpjGVbuBrAh9SQl1vtyeqzaFDKVU1CpyslstGAOzufJNRizw3XzMi_mHEPUU/s1600-h/09012010623.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Fal4g3SxpMTrYGl_WU5Ogz6VRs7c2upJqCRFPv1X4LIcfu5AbSutQPUJr10uGQCeMskiH0cMpBcNPDAOpjGVbuBrAh9SQl1vtyeqzaFDKVU1CpyslstGAOzufJNRizw3XzMi_mHEPUU/s640/09012010623.jpg" /></a><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHNiyjNtdKwBts0hZml7T8Oa0zhYaaKWfA0JPGRWm0MmFjZ-dXCUnhryROGMTtUkJu6WdWKpsHyuHVOUTxW2t8m61tclNCJmuG-3eN_I5b6PJ_2oIqU1GpZeLgzZhfHoKyhyphenhyphen6cH2Gn7d4/s1600-h/09012010624.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHNiyjNtdKwBts0hZml7T8Oa0zhYaaKWfA0JPGRWm0MmFjZ-dXCUnhryROGMTtUkJu6WdWKpsHyuHVOUTxW2t8m61tclNCJmuG-3eN_I5b6PJ_2oIqU1GpZeLgzZhfHoKyhyphenhyphen6cH2Gn7d4/s640/09012010624.jpg" /></a><br />
</div><br />
Simple ! Put all the ingredients in a sauce pan. Bring it to a boil in medium flame. Remove the foam that forms on top now and them. Keep stiring and mashing the pulp with a spoon. It is ready when the pulp is all jammy and quite sticky. Store in a sterilized dry glass jar with lid. Shelf life is a week. Never use water during the process.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUAfqy_Z7JClX0ESChxvV611DxesbKusHH4Wrdi7gn-WcJELE6Fds9vpMzN4JjLb9F6J0XGozFm18zCl1tMqi9zG90eNonY9o_dyl0AJyMfCheJrTkUaeoGYQoITSCeBdC6ltHBQQHwTQ/s1600-h/09012010628.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUAfqy_Z7JClX0ESChxvV611DxesbKusHH4Wrdi7gn-WcJELE6Fds9vpMzN4JjLb9F6J0XGozFm18zCl1tMqi9zG90eNonY9o_dyl0AJyMfCheJrTkUaeoGYQoITSCeBdC6ltHBQQHwTQ/s640/09012010628.jpg" /></a><br />
</div>Unknownnoreply@blogger.com2tag:blogger.com,1999:blog-6890846044243507433.post-81852382593470192902009-12-26T01:15:00.000+05:302009-12-26T01:15:38.726+05:30Green Chutney<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ-9BC0TxVWj5xbFVJqv3cp1HCd1m9auwluvYx0R52sBqWf3mXK0HokRm8cTOgjlCLsGDZBX7mnHwQ9uIe2_V3iRWlKRq-WU0udjp4YzMKfYNEPFiCxb6Oy-Qa1lTAFm_S6A6GE2-eucI/s1600-h/58007.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ-9BC0TxVWj5xbFVJqv3cp1HCd1m9auwluvYx0R52sBqWf3mXK0HokRm8cTOgjlCLsGDZBX7mnHwQ9uIe2_V3iRWlKRq-WU0udjp4YzMKfYNEPFiCxb6Oy-Qa1lTAFm_S6A6GE2-eucI/s640/58007.jpg" /></a><span style="color: #cc0000;"> </span><br />
<span style="color: #cc0000;">Ingredients: </span>Serves 2<br />
<br />
Curry leaves, Mint leaves, Coriander leaves - equal part of each making 100 gm<br />
Shredded coconut - 2 tbsp<br />
Mustard seeds - 1 tsp<br />
Green chilli - 1 <br />
Split roasted gram - 1 tsp<br />
Salt - as required <br />
Oil - 1 tsp<br />
<br />
<div style="color: #cc0000;">Method:<br />
</div><br />
Heat the oil in a pan. Saute the mustard seeds. Add the rest of the ingredients and fry on a medium flame till the greens begin to get tender. Switch off the heat and grind this to a fine paste in the blender using required water. Serve hot with idli / dosa.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6890846044243507433.post-5871250508257427422009-12-25T22:10:00.001+05:302009-12-26T01:28:51.090+05:30Othappam made simple<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm67IndF1-5dHxiz-1ngc7Ef6i8tESSOgiOIaXliuD8YjehGWl2kqeSeJrpUpPtv_8BBU52FJdh8ccfkl_imVcNPzRH-NMbXk5eC1luPOgQPz-Ba9-hVBx5SdpNVQ814EuAWNHqZORmKg/s1600-h/5800_25dec.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm67IndF1-5dHxiz-1ngc7Ef6i8tESSOgiOIaXliuD8YjehGWl2kqeSeJrpUpPtv_8BBU52FJdh8ccfkl_imVcNPzRH-NMbXk5eC1luPOgQPz-Ba9-hVBx5SdpNVQ814EuAWNHqZORmKg/s640/5800_25dec.jpg" /></a><br />
</div><div style="color: #cc0000;"><br />
</div><div style="color: #cc0000;">Ingredients:<br />
</div><br />
Dosa batter - 1 cup (to serve 3 othappams)<br />
Very thinly chopped onion - 2 tbsp<br />
Chopped tomatoes - 2 tbsp<br />
Chopped Curry leaves - 1 tsp<br />
Thinly sliced green chilli - 1/4 tsp<br />
Salt & pepper - 1/2 tsp<br />
Oil - 3 tsp<br />
<br />
<div style="color: #cc0000;">Method:<br />
</div><br />
Mix all the ingredients except oil in a bowl. Heat a tawa and draw a dosa in medium thickness. Spread a tsp of oil on the dosa. Once the bottom side is golden brown, flip it and cook for a min in medium flame. Draw the rest of two dosas as above. Serve hot with <a href="http://indulgeinthetaste.blogspot.com/2009/12/green-chutney.html">Green chutney</a>.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6890846044243507433.post-16872548516493650362009-12-25T21:50:00.001+05:302009-12-25T21:53:55.528+05:30Tri Salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLRCVvPHa1w9f3yF2BQoeOFzcPcYqCkyZb6dPPVZVU_TalskT28vqN_p4q5GVmEZ9ZuhrZdABNIkHrTt6ycj6BxnrXDC7yqWG55P8ErvNXki3jtxWFoU6_1CvoaxRlTzkunRE_WlkIQIg/s1600-h/25122009508.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLRCVvPHa1w9f3yF2BQoeOFzcPcYqCkyZb6dPPVZVU_TalskT28vqN_p4q5GVmEZ9ZuhrZdABNIkHrTt6ycj6BxnrXDC7yqWG55P8ErvNXki3jtxWFoU6_1CvoaxRlTzkunRE_WlkIQIg/s640/25122009508.jpg" /></a><br />
</div><span style="color: #cc0000;">Ingredients:</span> Serves 1<br />
<br />
Shredded carrot , radish & beetroot - an equal amount of each , giving 200 gms<br />
Yogurt - 4 tbsp<br />
Salt - a pinch<br />
Pepper powder - a pinch<br />
Chopped Coriander and mint leaves - 2 tbsp<br />
Thinly sliced green chilli - 1/2 tsp<br />
Urad dhal & Mustard seeds - 1 tsp<br />
lemon juice - 1 tsp <br />
Coconut oil - 1 tsp<br />
<br />
<div style="color: #cc0000;">Method:<br />
</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmlWg8JmYTt4OB7vqOIp78guNt_J0YzWjm1BRsISPV-ji3AH1XdpG031mLujkuUnvx_aPhVmYU_Rz4IsXdLp2oNxMPIAHCRI4SGzFFmXgro8lhaKsjWQQUswhEvf-xv6EOBw0M1fGkXWQ/s1600-h/25122009521.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmlWg8JmYTt4OB7vqOIp78guNt_J0YzWjm1BRsISPV-ji3AH1XdpG031mLujkuUnvx_aPhVmYU_Rz4IsXdLp2oNxMPIAHCRI4SGzFFmXgro8lhaKsjWQQUswhEvf-xv6EOBw0M1fGkXWQ/s640/25122009521.jpg" /></a><br />
</div><br />
Combine the all the ingredients except yogurt, coconut oil, urad dhal & mustard seeds in a salad bowl. Refrigerate for 2 hrs.Mix in the yogurt to it. Heat a skillet and add the coconut oil. Saute the urad dhal & mustard seeds and pour over the salad. Mix well and have a refreshing cool salad.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8qE2oS4ZoZRv31z8E9FQUIeczE8D_bMnk-9axjzbLlNs_OD2JKLsk1VpHisxlpUA8CmZ0H8hhlB7kU6aDgstgHU43I2-GTZG7Uo6TnowG_D5mtHG-oQ49YVfnPpKcpp6GWZ83enGc8vQ/s1600-h/25122009523.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8qE2oS4ZoZRv31z8E9FQUIeczE8D_bMnk-9axjzbLlNs_OD2JKLsk1VpHisxlpUA8CmZ0H8hhlB7kU6aDgstgHU43I2-GTZG7Uo6TnowG_D5mtHG-oQ49YVfnPpKcpp6GWZ83enGc8vQ/s640/25122009523.jpg" /></a><br />
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6890846044243507433.post-45756412017099896102009-12-25T01:37:00.000+05:302009-12-25T01:37:08.686+05:30Butter CookiesThese are some pics of butter cookies made by <a href="http://drvinodha.blogspot.com/">my chithi</a> (mom's younger sister). They were dead yummy and crisp !!! Finished the whole batch in 2 days :)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9YIUVmiXq5S3W7-h7D8NrgBw1NL32cKnR64-hMgsxYMrqGHCdBb843tR4zA2KvCElEItX7F0ZDH8bjL6Nb9mvKOzZ5lY6iSbWWt2F7v3b3oHRpPNJuCbD7xBha9Vvs67wKi9FGVBYKpA/s1600-h/19122009396.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9YIUVmiXq5S3W7-h7D8NrgBw1NL32cKnR64-hMgsxYMrqGHCdBb843tR4zA2KvCElEItX7F0ZDH8bjL6Nb9mvKOzZ5lY6iSbWWt2F7v3b3oHRpPNJuCbD7xBha9Vvs67wKi9FGVBYKpA/s640/19122009396.jpg" /></a><br />
</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoWdmKo6_8ep3YbmslNkg9l43wQd1_POV8nUgKY9pCqSGQGYniMStWxBdJ4r-He8-eI0GTFV6HPVrz5UH-5bGD99SbQxw6wfhk88uF6CNpKdlyGsYeWThyphenhyphenWExmwkd_ClJLZ6gTjCjw_hA/s1600-h/19122009397.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoWdmKo6_8ep3YbmslNkg9l43wQd1_POV8nUgKY9pCqSGQGYniMStWxBdJ4r-He8-eI0GTFV6HPVrz5UH-5bGD99SbQxw6wfhk88uF6CNpKdlyGsYeWThyphenhyphenWExmwkd_ClJLZ6gTjCjw_hA/s640/19122009397.jpg" /></a><br />
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6890846044243507433.post-5541287838694214032009-12-25T01:25:00.002+05:302010-01-10T09:16:14.662+05:30Chocolate Cake with Almond Chip IcingThis has been in my mind for a long time and it turned out very well - got my mental image live on my plate :)<br />
This cake is made using Pillsburry Chocolate Cooker cake mix. And the Icing is my idea.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3oxF8zAL_avJeS9JCWVSZh3F1N-C6MEboOJrgAYXG703vhRxlGZnEhU_JXjfPXEvWgSXxGxO9bfwQcS7cJgm0pJmk0k2z9_3JGAMlCN9lWEO35bj9SI17R8hP-JzKhQv4f43vp_-zhtk/s1600-h/21122009474.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3oxF8zAL_avJeS9JCWVSZh3F1N-C6MEboOJrgAYXG703vhRxlGZnEhU_JXjfPXEvWgSXxGxO9bfwQcS7cJgm0pJmk0k2z9_3JGAMlCN9lWEO35bj9SI17R8hP-JzKhQv4f43vp_-zhtk/s640/21122009474.jpg" /></a><br />
</div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_XsTm9S0K_RnqhrEx65OPuwCu91AOD9dgSkUw8hj6lm5Co77X3YGrIdmK675VPJjXCLV8cO1yuOc21Ugv7Oa6OP6Q_NYruIbb8oxx3M6zA7MEJDOLyyYqHygatx1gGIs9d9bIIILwuPA/s1600-h/21122009481.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_XsTm9S0K_RnqhrEx65OPuwCu91AOD9dgSkUw8hj6lm5Co77X3YGrIdmK675VPJjXCLV8cO1yuOc21Ugv7Oa6OP6Q_NYruIbb8oxx3M6zA7MEJDOLyyYqHygatx1gGIs9d9bIIILwuPA/s640/21122009481.jpg" /></a><br />
</div><br />
<div style="color: #cc0000;">Almond Icing:<br />
</div><br />
Sugar - 4 tbsp<br />
Unsalted butter - 2 tbsp<br />
Cocoa - 1 tbsp<br />
Almonds - 20<br />
<br />
Soak the almonds in water for 10 mins. Slice them thin. Prepare the icing with rest of ingridients by gently stirring & heating them up in a bowl held in boiling water. Once the cake is done, apply the cocoa icing on top of it and immediately spread out the almonds equally. Serve after almonds are set in the icing.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6890846044243507433.post-59913787631875789392009-12-15T23:29:00.000+05:302009-12-15T23:29:06.114+05:30Paal KozhukattaiThis is a dessert made out of rice flour, cocunut, milk & jaggery.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6bpOdh4Hu5B-goYjKSQJK4BOObHSQ0yzLHM2rX-Sx7vFODdPyrelQ8Whg770TBvbRmjHQEQnBPdYhyWss-7Bsrhb-2n66trW82V8-ZHmegSdRNgmwHRIMX7oL0oUqOTC6t7_40zV598Y/s1600-h/28112009305.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6bpOdh4Hu5B-goYjKSQJK4BOObHSQ0yzLHM2rX-Sx7vFODdPyrelQ8Whg770TBvbRmjHQEQnBPdYhyWss-7Bsrhb-2n66trW82V8-ZHmegSdRNgmwHRIMX7oL0oUqOTC6t7_40zV598Y/s640/28112009305.jpg" /></a><br />
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6890846044243507433.post-29791586108901626052009-12-13T19:26:00.002+05:302009-12-13T19:27:01.188+05:30Cabbage toast<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfylOm2srhTCnkE3XjhfVr6vf6H4HE6FxMyAfTOJfn1R5e_AHYGDnMr1_R7ALTX2rSzq7uWxboqx120a5XhG0p3ct65AmkMIFhkgi362uDVRjd9iq2WTTC02kjZBLfywnnVUbtPwkYJuY/s1600-h/04122009349.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjfylOm2srhTCnkE3XjhfVr6vf6H4HE6FxMyAfTOJfn1R5e_AHYGDnMr1_R7ALTX2rSzq7uWxboqx120a5XhG0p3ct65AmkMIFhkgi362uDVRjd9iq2WTTC02kjZBLfywnnVUbtPwkYJuY/s640/04122009349.jpg" /></a><br />
</div><br />
<span style="color: #cc0000;">Ingredients: </span>Serves 1<br />
<br />
<div style="color: #cc0000;">For the filling:<br />
</div>Shredded cabbage - 100 g<br />
Pepper and salt as required<br />
<br />
Heat a pan, stir fry cabbage, salt and pepper until cabbage begins to soften - in high flame so that water from the cabbage does not stay. Keep aside.<br />
<br />
<div style="color: #cc0000;">For the toast:<br />
</div>Wheat bread slices- 3<br />
Cheese cut into little bits - 3 tbsp<br />
<br />
Heat a skillet and toast the bread. Add the filling on top of each bread. Sprinkle the cheese bits. Now, bake the slices in an oven until the cheese begins to melt. Serve hot with tomato sauce. This can also be made into a sandwich.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6890846044243507433.post-2601952376975565692009-12-13T19:10:00.000+05:302009-12-13T19:10:29.741+05:30Almond Muffin<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5sq071LWcgw3jDd3IdFrJ2IVbs4g_qDyQep3DacUY_BNc9OpmXRsGqxS0utIlQ8kg8c0zvQgUJmzGqWrT0k20pEeCm9GcLoDIo9VXcTQ8Y-55IBATF5bpF5sUAis0lX0zPA_a4bN9lek/s1600-h/03122009347.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5sq071LWcgw3jDd3IdFrJ2IVbs4g_qDyQep3DacUY_BNc9OpmXRsGqxS0utIlQ8kg8c0zvQgUJmzGqWrT0k20pEeCm9GcLoDIo9VXcTQ8Y-55IBATF5bpF5sUAis0lX0zPA_a4bN9lek/s640/03122009347.jpg" /></a><br />
</div>Well, I didn't make it. I bought it from a local shop ;)Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6890846044243507433.post-4654687720145209972009-12-13T19:06:00.000+05:302009-12-13T19:06:31.058+05:30Hi, this is the link to my old blog..<span style="display: block; padding-left: 6em;"><span></span></span><a href="http://sleepingbeauty-sweetsomethings.blogspot.com/" target="_blank">http://<span class="il">sleepingbeauty</span>-<wbr></wbr>sweetsomethings.blogspot.com/</a><br />
<br />
There are some quite interesting recipes !!!Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6890846044243507433.post-47780349027191010532009-12-13T19:03:00.000+05:302009-12-13T19:03:25.909+05:30Vendakai Pachady<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm9zRLXi7i8OWnI9_ILEUkLEugy_qGk6xjX2QX44XEHdkd2ezbG6zIrGx-R2YxMgTQWmjt2ElfyK45VYcGF3PrTxL8Nf7FSVSvfPLHSyaFQSwv6cxSM6iwpgCc9zXc2Y5cCUZhglXEeSM/s1600-h/13122009380.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm9zRLXi7i8OWnI9_ILEUkLEugy_qGk6xjX2QX44XEHdkd2ezbG6zIrGx-R2YxMgTQWmjt2ElfyK45VYcGF3PrTxL8Nf7FSVSvfPLHSyaFQSwv6cxSM6iwpgCc9zXc2Y5cCUZhglXEeSM/s640/13122009380.jpg" /></a><br />
</div><br />
<span style="color: #cc0000;">Ingredients: </span>Serves 2<br />
<br />
Finely chopped lady's finger - 1cup <br />
Finely cut onion - 3/4 cup<br />
Cut tomato - 1/2 cup<br />
Dry red chillies 2 <br />
Mustard seeds - 1 tsp<br />
Broken white lentils - 1 tsp<br />
Turmeric powder - 1/2 tsp<br />
Chilli powder - 1 tsp<br />
Coriander powder - a pinch<br />
Water - 3/4<br />
Salt - 1 tsp<br />
Oil - 1 tbsp<br />
Curry leaves - a few<br />
Coriander leaves - to garnish<br />
<br />
<div style="color: #cc0000;">Method:<br />
</div><br />
Heat oil in a pan. Saute mustard and white lentil. Add red chillies breaking them into two. Add in the onion and curry leaves. Fry till onion begins to brown. Add the tomato and fry over medium flame till tomato is tender. Add the lady's finger, Turmeric powder, Chilli powder, Coriander powder & salt. Fry for a minute. Add water, cover with a lid and cook till lady's fingers are done. There should be some gravy in the dish. Garnish with coriander leaves and serve.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6890846044243507433.post-2088823735270936632009-12-13T18:46:00.003+05:302009-12-13T18:48:10.975+05:30Paruppu with rice<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR5fgEB5_6jqzExhEc9fCKm-eR7RBmzmAvcjj4kjyFhvrIlaA_Brs7bcxk8FQUApXC7xxz8bCphRMZv8yy3oDLOa5VGrYT8e46zO_4SRAylTzOUye8jDEwo-afWisOmYp0iL8qfsmH8Os/s1600-h/watermarked.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgR5fgEB5_6jqzExhEc9fCKm-eR7RBmzmAvcjj4kjyFhvrIlaA_Brs7bcxk8FQUApXC7xxz8bCphRMZv8yy3oDLOa5VGrYT8e46zO_4SRAylTzOUye8jDEwo-afWisOmYp0iL8qfsmH8Os/s640/watermarked.jpg" /></a><br />
</div><div style="color: #cc0000;">Ingredients: Serves 2-3<br />
</div><br />
Toor dhal - 1 cup<br />
Red chilli flakes - 1 1/2 tsp<br />
Grated coconut - 1 tbsp<br />
Mustard seeds - 1 tsp<br />
Broken white lentils - 1 tsp<br />
Turmeric powder - 1/2 tsp<br />
Water - enough to cook the dhal + 3 tbsp<br />
Salt - 1 tsp<br />
Coconut Oil - 1 tbsp<br />
<br />
<div style="color: #cc0000;">Method:<br />
</div><br />
Cook and mash the toor dhal well using a pressure cooker. This should be in a thick paste consistency. Heat oil in a pan. Saute mustard and white lentil. Add red chilli flakes and coconut. Add in the dhal before the flakes get burnt. Add turmeric, salt and 3 tbsp of water to give it a little flowing form. Cook for 5 mins in medium. Serve hot with rice. Can be garnished with curry/coriander leaves.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAt1160N3qjZr6juUq8l8snmCiYP6QO06YHnJf5gK6qHaqzQxBGsJ-d3uwMBiUF57ZigHtpex5OR6fb-1_21rmyrN1hXl8AOHg2H9Lyv_WRopWZYKhoTBN1p5epdNzhVsOlvMDTVzGdsM/s1600-h/05122009359.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjAt1160N3qjZr6juUq8l8snmCiYP6QO06YHnJf5gK6qHaqzQxBGsJ-d3uwMBiUF57ZigHtpex5OR6fb-1_21rmyrN1hXl8AOHg2H9Lyv_WRopWZYKhoTBN1p5epdNzhVsOlvMDTVzGdsM/s640/05122009359.jpg" /></a><br />
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6890846044243507433.post-71309792003529988672009-12-05T12:52:00.002+05:302009-12-13T18:35:40.995+05:30Coconut Potato FryWell, weekend began with some good news.. And I got little time to kill. So, here it is..<br />
<br />
Potatoes taste good with any dressing, but any sour ones ! This is a mild spicy-sweet dish that goes well with rice or tortillas.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnZ8Don5kqiUC1u1zTJR2IYHV5bmTFZCTT2R3jp2-Pa4OdIT2MLlZNOY1C5CJMWixvdUdyKapgrbu9CglclQe0dHdsri8sWc9ScKpDnOceDm9sdF5DL39HfLoWVgYIuYCCh2KH34vMpUA/s1600-h/05122009353.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnZ8Don5kqiUC1u1zTJR2IYHV5bmTFZCTT2R3jp2-Pa4OdIT2MLlZNOY1C5CJMWixvdUdyKapgrbu9CglclQe0dHdsri8sWc9ScKpDnOceDm9sdF5DL39HfLoWVgYIuYCCh2KH34vMpUA/s640/05122009353.jpg" /></a><br />
</div><br />
<span style="color: #cc0000;">Ingredients:</span> Serves 3<br />
<br />
<br />
Medium sized potatoes - 3<br />
Grated coconut - 4 tbsp<br />
Mustard seeds - 1 tsp<br />
Cumin seeds - a pinch <br />
Broken black lentil - 1 tsp<br />
Mashed Garlic - 1 tbsp<br />
Green chilli - 1 cut into four pieces<br />
Chilli powder / Cayenne pepper - 1 tsp<br />
Turmeric powder - 1/2 tsp<br />
Water - 1/2 cup<br />
Salt - 1 tsp<br />
Oil - 3 tbsp<br />
<br />
<div style="color: #cc0000;">Method:<br />
</div><div style="color: #cc0000;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVWrMWHQv1IGH6dPRBcugvjUGym_l81dxbXQX4lltseIF5RBALhn793jUT1npE5URcyTJBUV46GJzo9K9vpvWN5dtY2SkfWAtf38UB-EC4ltfUlkKqEAGi9WxBgYjLSu5Qno6DDdJi3xI/s1600-h/05122009354.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVWrMWHQv1IGH6dPRBcugvjUGym_l81dxbXQX4lltseIF5RBALhn793jUT1npE5URcyTJBUV46GJzo9K9vpvWN5dtY2SkfWAtf38UB-EC4ltfUlkKqEAGi9WxBgYjLSu5Qno6DDdJi3xI/s640/05122009354.jpg" /></a><br />
</div><br />
Wash the potatoes, scrap the skin and cut into little pieces of 1/2 inch thickness. Heat 1 tbsp of oil in a deep pan. Saute the mustard, cumin and black lentil until they start to splutter. Add in the green chilli and garlic. Fry till garlic starts to brown in a medium flame. Add the potatoes and salt. Add the water and cook till the potatoes are done with lid closed. They should be firm and not get mashed. Once the water is all absorbed, add the remaining oil. Add chilli and turmeric powder. Now, fry till the potatoes start to get roasted. Add the coconut, mix it well and turn off the heat. The coconut will be slow cooked in the heat of the potatoes. <br />
<br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpvcFIP0xmEMIeUM3mj1G3_mB0dIg8x6HrCqn-pCfwCa4kyjYdgcGozCJSKT2n1TAL4cidgXosfRnFiTENNd_1QJAnu9zJSwyRZ-zRPZsHJ_PLytp_4TLbqdWPItMpbzH2_PDa3vOhXOk/s1600-h/05122009355.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpvcFIP0xmEMIeUM3mj1G3_mB0dIg8x6HrCqn-pCfwCa4kyjYdgcGozCJSKT2n1TAL4cidgXosfRnFiTENNd_1QJAnu9zJSwyRZ-zRPZsHJ_PLytp_4TLbqdWPItMpbzH2_PDa3vOhXOk/s640/05122009355.jpg" /></a><br />
</div>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6890846044243507433.post-90672199638069235122009-11-21T23:57:00.002+05:302009-12-05T13:47:50.744+05:30Basundhi<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDJonG77Lqkvs5SsJGvW6NfO5Y0FZw_FvaJlf2WuIYtIrLHpOyDZfRiN6caI-JXg0EwRZqqfcTIQl0HtYuoQm2j5fd1JuEXoQbppOVc2B78Xp62MmS5CJpOsKKFZj9Rf6-b9_igsoCz10/s1600/15112009255.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgDJonG77Lqkvs5SsJGvW6NfO5Y0FZw_FvaJlf2WuIYtIrLHpOyDZfRiN6caI-JXg0EwRZqqfcTIQl0HtYuoQm2j5fd1JuEXoQbppOVc2B78Xp62MmS5CJpOsKKFZj9Rf6-b9_igsoCz10/s640/15112009255.jpg" /></a><br />
</div><br />
<br />
Boil about 1 litre of a milk stirring in occasionally so that it does not overflow !! When it becomes almost 1/3rd and begins to form thin long lumps, add about 200 g of sugar. After the sugar gets dissolved, add a crushed pod of cardamon. Chill and serve with a dash of clarified butter.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6890846044243507433.post-5971007625443880622009-11-21T23:51:00.004+05:302009-12-25T01:56:03.402+05:30Apple HalwaMy favourite dish - that i make it once a month regularly. Adapted from http://www.aayisrecipes.com.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqpjycEvqFUD84gSM5lFMqdXPdwIfNT9R65EgN5uGJNQD2j_Qw9qRrPgkA_vi1_0snNmdQ5rIR0hqKcFxRvHxvQi1_SLNbz8ONJikbd5CFdx79vBnensgzW0MHIBi-03gpb_M363H8Mnk/s1600/apple+halwa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqpjycEvqFUD84gSM5lFMqdXPdwIfNT9R65EgN5uGJNQD2j_Qw9qRrPgkA_vi1_0snNmdQ5rIR0hqKcFxRvHxvQi1_SLNbz8ONJikbd5CFdx79vBnensgzW0MHIBi-03gpb_M363H8Mnk/s640/apple+halwa.jpg" /></a><br />
</div><br />
<br />
<span style="color: #cc0000;">Ingredients: </span>Serves 1-2<br />
<br />
Medium sized Apple (should be sweet to taste) - 1 shredded/cut into thin pieces<br />
Sugar - 4 tbsp<br />
Cardamon pod - 1 <br />
Food color - a pinch, optional<br />
Any coarsely powdered nut - 2 tbsp<br />
Unsalted butter/clarified butter - 1 tbsp<br />
<br />
<div style="color: #cc0000;">Method:<br />
</div><br />
Heat the butter in non stick kadai. Add the apples and cook till its tender and caramelized. Add in the sugar and mix until dissolved. Add the rest of ingredients except food color and cook for 2-3 min. Add the food color - preferably kesar color and cook for about a min. Serve garnished with carondas.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6890846044243507433.post-35373478674176790522009-11-21T23:36:00.002+05:302017-07-18T03:03:41.761+05:30Pumpkin soup<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh27dnNAqf1LMwoQKtUmlp8da0DYyx7-jbeev-igPKT7twCM520uq9UcAGqBw1NX2EiWg5Vx1aROLDO4cB7tV6irTZzcBUgXLmweadyoJ3_vA3YlUz85RmFjQ4Pr5yLXkKrffwGK1_aPwg/s1600/17112009284.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh27dnNAqf1LMwoQKtUmlp8da0DYyx7-jbeev-igPKT7twCM520uq9UcAGqBw1NX2EiWg5Vx1aROLDO4cB7tV6irTZzcBUgXLmweadyoJ3_vA3YlUz85RmFjQ4Pr5yLXkKrffwGK1_aPwg/s640/17112009284.jpg" /></a></div>
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<span style="color: #cc0000;">Ingredients: </span>Serves 2<br />
<br />
Pumpkin - 150 g, skin scrapped and cut into cubes<br />
Onion , finely chopped - 1<br />
Cinnamon - 1 small stick<br />
Unsalted butter - 1 tsp<br />
Powdered pepper - to garnish<br />
Salt - to taste<br />
Water/any stock/milk - as required<br />
<div style="color: #cc0000;">
<br /></div>
<div style="color: #cc0000;">
Method:</div>
<br />
Boil the pumpkin till done. Heat the butter in a kadai. Add the cinnamon and onion. Mix this with mashed pumpkin & water/ blend with the pumpkin with water. Garnish with pepper and serve hot.</div>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6890846044243507433.post-29355207603635785262009-11-21T23:27:00.003+05:302009-12-05T13:48:34.521+05:30Aubergine - the chinese style<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcBjO7jp9dClwr4ttZWG13bONXnKMtUztkCBPvFOU4gsQYoL4wqKOKecoSZJrKpqsMhJMBYN2oWROs2pTj8Q0mt4nubzUvJTsn0JKRcHVWyEIHNlhDYROkgDr8EPwS-q0C0dxlEVzrlec/s1600/16112009276.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcBjO7jp9dClwr4ttZWG13bONXnKMtUztkCBPvFOU4gsQYoL4wqKOKecoSZJrKpqsMhJMBYN2oWROs2pTj8Q0mt4nubzUvJTsn0JKRcHVWyEIHNlhDYROkgDr8EPwS-q0C0dxlEVzrlec/s640/16112009276.jpg" /></a><br />
</div><br />
<br />
<span style="color: #cc0000;">Ingredients:</span> Serves 2<br />
<br />
Violet unstriped Eggplants - 6 medium, cut into medium long strips<br />
Oil - 3 tbsp<br />
Soy sauce - any kind - 1 tsp<br />
Vinegar - preferably balsamic - 1 tsp <br />
Salt- to taste<br />
Water - as required<br />
Powdered pepper - to garnish<br />
<br />
<div style="color: #cc0000;">Method:<br />
</div><br />
Heat about 100 ml of water in a non stick kadai. Add in the sliced eggplants & salt. Cook till they are almost done. Add in the oil, once the water is gone. Fry till the eggplant becomes tender on medium flame. But, dont' roast or mash. Add in the soy sauce and vinegar. Stir for a min and transfer to the serving bowl. Serve hot garnished with powdered pepper.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6890846044243507433.post-66966000893932386912009-11-21T23:18:00.003+05:302009-12-05T13:48:47.040+05:30Cabbage salad<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_tqzEdeL2Dj9DoWakEtdBs6EbeBD_uVAwi_f3Yt_CnwYawIjXyD1vtcb3gbupfiEGwZ0kTa9PlVlU-DzKUL3iYZW5WeGktJV33yRCxrzieqMAcZgi9M25i4GrHrs6x2n8uiW8JTlsaoA/s1600/17112009278.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_tqzEdeL2Dj9DoWakEtdBs6EbeBD_uVAwi_f3Yt_CnwYawIjXyD1vtcb3gbupfiEGwZ0kTa9PlVlU-DzKUL3iYZW5WeGktJV33yRCxrzieqMAcZgi9M25i4GrHrs6x2n8uiW8JTlsaoA/s640/17112009278.jpg" /></a><br />
</div><br />
<br />
This is very simple. Shred about 200g of cabbage with a good length. Heat a tsp of salted butter in a non stick pan. Add in the cabbage. Add salt to taste. Add few spoons of water and cook till the cabbage begins to turn tender. It should be crisp - not tender. It takes about a min or two. Spread on a bowl/plate. Garnish with fresh ground pepper and a dash of lemon/vinegar.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6890846044243507433.post-66574064479260795622009-11-21T23:06:00.003+05:302009-12-05T13:49:21.794+05:30Basic scramble flavoured with pepperWell, the name itself suggests the ingredients very well !! Anyways..<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeYPeFdDWafCoG7v9w4aahBMLjktHkdxPe3BHxXMIA9qmUhUDFkq7Z4KscfwwKRVG_RWbeObFVcI83Jzlb_Bf99sUxnlpNnA10nYa2pRWQ4RzcuCfWhS6L9teO0C4z-zaVUNY-wJj38Uk/s1600/12112009245.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeYPeFdDWafCoG7v9w4aahBMLjktHkdxPe3BHxXMIA9qmUhUDFkq7Z4KscfwwKRVG_RWbeObFVcI83Jzlb_Bf99sUxnlpNnA10nYa2pRWQ4RzcuCfWhS6L9teO0C4z-zaVUNY-wJj38Uk/s640/12112009245.jpg" /></a><br />
</div><br />
<span style="color: #cc0000;">Ingredients:</span> Serves 1<br />
<br />
Egg - 2<br />
Salted butter - 1 tbsp<br />
Cream/Milk - 1 tbsp<br />
Powdered pepper - 1 tsp<br />
Salt - a pinch<br />
<br />
<div style="color: #cc0000;">Method:<br />
</div><br />
Heat the butter in a non stick pan. Break and add the eggs. Scramble it well. When it is almost done, add in the milk/cream. Stir for some 20 seconds & transfer to the breakfast bowl. Sprinkle the pepper powder and serve. I adopted it from somewhere I really dont remember :)Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-6890846044243507433.post-87955146267816825332009-11-21T22:57:00.002+05:302009-12-05T13:49:47.775+05:30Long beans curryAgain a pepper based dish !!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgopDuws8x8E2H1kayqnPTxrl4u6inQmgMscGHntaldScNP3rxZOAYgmYX2GyMzWLNGrZdeTT2OKYefOGfQ0vkUU48dFmIJIIMFHAKQ8COn4mRXpgIE2Htoc099Jhz191O2e7NK5HuOQcE/s1600/10112009241.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgopDuws8x8E2H1kayqnPTxrl4u6inQmgMscGHntaldScNP3rxZOAYgmYX2GyMzWLNGrZdeTT2OKYefOGfQ0vkUU48dFmIJIIMFHAKQ8COn4mRXpgIE2Htoc099Jhz191O2e7NK5HuOQcE/s640/10112009241.jpg" /></a><br />
</div><br />
<span style="color: #cc0000;">Ingredients:</span> Serves 2<br />
<br />
Long beans - 20-30 washed and cut into 1 inch long pieces<br />
<a href="http://indulgeinthetaste.blogspot.com/2009/11/melagu-kuzhambu.html">Kuzhambu powder</a>- 1 tbsp<br />
Garlic - 3 minced <br />
Salt - to taste<br />
Coconut powder - 1 tbsp<br />
Urad dhal and Mustard seeds- 1 tsp<br />
Water - for cooking the beans<br />
Oil - 3 tbsp<br />
<br />
<div style="color: #cc0000;">Method:<br />
</div><br />
Heat oil in a non stick kadai. Saute the Urad dhal and Mustard seeds. Add the garlic and fry for a min. Add the beans. Fry for 5 mins. Add salt and water. Cook till the beans are done in medium flame, with lid on. Once, the water is all gone, add the Kuzhambu powder/paste and coconut. Fry for 2 min and it is ready to be served with melagu kuzhambu rice - my lunch menu :)<br />
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