tag:blogger.com,1999:blog-56645037754253683892024-03-21T00:28:26.237-07:00Lilly's Delights - A one stop shop for all cooking recipesA collection of cooking recipes, tried and tested on my own lab (kitchen, of course :)), am sure you will find everything what you are looking for. Specialized in south indian cooking recipes. Lilly Madanhttp://www.blogger.com/profile/09773854853593755814noreply@blogger.comBlogger38125tag:blogger.com,1999:blog-5664503775425368389.post-13400331082051906692014-05-27T06:54:00.000-07:002014-05-27T22:57:06.572-07:00Karuppatti Mittai<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "Trebuchet MS",sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL7_fjwrnQTpnPmcirCKqvjvS3YlVQ9CRTYF7vB0pYjeg8QImudL9o9t1dGd1wS8ZuKZBQqBVjFQICBh9OOaPd4YCv36iu7wN7OG3IOc8mSbCOV1nV55E_Fl7vN49JAv0IqM3V00nCTsM/s1600/final.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjL7_fjwrnQTpnPmcirCKqvjvS3YlVQ9CRTYF7vB0pYjeg8QImudL9o9t1dGd1wS8ZuKZBQqBVjFQICBh9OOaPd4YCv36iu7wN7OG3IOc8mSbCOV1nV55E_Fl7vN49JAv0IqM3V00nCTsM/s1600/final.JPG" height="180" width="320" /></a></span></div>
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<span style="font-family: "Trebuchet MS",sans-serif;">This is one of my favorites . I would Iove to see them
arranged as rings at the shops. This sweet is very famous in south most part of
tamilnadu. Whenever we go to my dad’s native place, we would pack a bunch of
this brown colored Mittai.<span style="mso-spacerun: yes;"> </span>I just love
its juicy texture. I was searching<span style="mso-spacerun: yes;"> </span>for
its recipe and finally when I talked to my dad regarding<span style="mso-spacerun: yes;"> </span>this sweet, He had given me some steps in
making this one. I just followed the same and made them very perfect like the
store bought ones.</span></div>
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<b><span style="font-family: "Trebuchet MS",sans-serif;">Ingredients</span></b></div>
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<ul style="text-align: left;">
<li><span style="font-family: "Trebuchet MS",sans-serif;">Karuppati/Palm Jaggery<span style="mso-spacerun: yes;"> </span>- 300
grams</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Sugar – 100 grams</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-family: "Trebuchet MS",sans-serif;">Rice flour – 2 tbsp ( optional to adjust the batter
consistency)</span> </span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Rice<span style="mso-spacerun: yes;"> </span>- 1 cup</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Urad dhal – ¼ cup</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Cardamom – 2</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Sukku/ Dry ginger – bite sized</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Oil -<span style="mso-spacerun: yes;"> </span>to deep fry</span></li>
</ul>
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<span style="font-family: "Trebuchet MS",sans-serif;"><b>Cooking Steps </b></span></div>
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<ul style="text-align: left;">
<li><span style="font-family: "Trebuchet MS",sans-serif;">Soak rice and urad dhal together in a large bowl for 3 hours at
least.</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Grind it to a smooth paste and set aside.</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Add rice flour to this ground paste to adjust the consistency </span></li>
</ul>
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<ul style="text-align: left;">
<li><span style="font-family: "Trebuchet MS",sans-serif;">Powder the palm jaggery and sukku and cardamom seperately and mix them together. </span></li>
<li>
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">To make the jaggery syrup, In a wide bowl add sugar and
powdered palm jiggery and fill the water to cover this mixture.</span></li>
<li>
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Bring <span style="mso-spacerun: yes;"> </span>it<span style="mso-spacerun: yes;"> </span>to boil to get the single string consistency
and switch off the stove.</span></li>
<li>
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Strain the impurities and set aside.<span style="mso-spacerun: yes;"> </span>Keep the syrup little warm till the end of
the process.</span></li>
</ul>
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<li><span style="font-family: "Trebuchet MS",sans-serif;">Now take a wide bottomed frying pan and add oil upto ¾ inch.</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Place the batter in a squeeze bottle and slowly make a chain of rounds like the one shown here</span><span style="font-family: "Trebuchet MS",sans-serif;"> </span></li>
</ul>
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</span><br />
<ul style="text-align: left;">
<li><span style="font-family: "Trebuchet MS",sans-serif;">Deep fry on both the sides and drain the excess oil.</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Now put this fried mittai in the sweet syrup for 2 mins and remove the
mittai from syrup and keep them in air tight container.</span></li>
</ul>
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<span style="font-family: "Trebuchet MS",sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtOx0tU2vq55zFWISgRh63YAmoxgMXRnjIDBz6pfQbVr1-lTai42r-qXw_9TfH6OaujWMBriPDQqQr-3hYhJzmP7MjpisY7ZxhM4PNcEWlAuua2uc-DeY4m4So7YHPlSKUh1x-e03qOqE/s1600/DSC07117.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtOx0tU2vq55zFWISgRh63YAmoxgMXRnjIDBz6pfQbVr1-lTai42r-qXw_9TfH6OaujWMBriPDQqQr-3hYhJzmP7MjpisY7ZxhM4PNcEWlAuua2uc-DeY4m4So7YHPlSKUh1x-e03qOqE/s1600/DSC07117.JPG" height="112" width="200" /></a></span></div>
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<b><span style="font-family: "Trebuchet MS",sans-serif;"> My 2 cents</span></b></div>
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<ul style="text-align: left;">
<li><span style="font-family: "Trebuchet MS",sans-serif;">you can use replace sugar with jaggery also. I just observed adding sugar makes the right consistency.</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Do not avoid sukku and cardamom. This will give a nice flavour and taste.</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Add the rice flour only to adjust consistency. If you add more rice flour, then the mittai will become dark easily.</span></li>
</ul>
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Lilly Madanhttp://www.blogger.com/profile/09773854853593755814noreply@blogger.com2tag:blogger.com,1999:blog-5664503775425368389.post-34806630864138461302014-05-18T08:37:00.000-07:002014-05-27T07:30:13.898-07:00Medhu Vadai Recipe<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: "Trebuchet MS",sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMOVgz_YsOw1I9scaMQ-nTRfUAppzEFY8IfFNGZ4oL6mLe_4DXBCMhfZSxwHukxYtRxZlErTaRZlLDgfUads0ugR8hrW938dghOsMsX4xsNPiY09ykw5La8dzGzDGTgqAIfZpxrZBEO6Q/s1600/7.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMOVgz_YsOw1I9scaMQ-nTRfUAppzEFY8IfFNGZ4oL6mLe_4DXBCMhfZSxwHukxYtRxZlErTaRZlLDgfUads0ugR8hrW938dghOsMsX4xsNPiY09ykw5La8dzGzDGTgqAIfZpxrZBEO6Q/s1600/7.JPG" height="180" width="320" /></a></span></div>
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<br />
<span style="font-family: "Trebuchet MS",sans-serif;">Medhuvada with ghee pongal is in my first list when i order any food at hotels. We used to prepare this medhu vada at home for every special occasion. I learnt this recipe from my mother-in-law. For my first pongal at my in-laws home, my co-sister and my MIL prepared this and I had a chance to prepare few by that time. Whenever I prepare batter for Idli, I will reserve few urad dhal batter and tried this out. This is how i tried to prepare medhu vada. When I plan to prepare with less oil, I will pour the batter in paniyaram kuli and make this one. I will post the same little later.</span><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<b><span style="font-family: "Trebuchet MS",sans-serif;">Ingredients</span></b><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<br />
<ul style="text-align: left;">
<li><span style="font-family: "Trebuchet MS",sans-serif;">Urad dhal - 1 cup</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Fennel seeds - 1 tsp</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Onion - 10 (shallots)</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Ginger - 1 inch sized</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Green chilli - 2</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Salt - 1/4 tsp</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Curry leaves - few</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Coriander leaves - few</span></li>
</ul>
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<b><span style="font-family: "Trebuchet MS",sans-serif;">Cooking steps </span></b><br />
<span style="font-family: "Trebuchet MS",sans-serif;"><br /></span>
<br />
<ul style="text-align: left;">
<li><span style="font-family: "Trebuchet MS",sans-serif;">Soak urad dhal for 1 hour atleast.</span></li>
</ul>
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<ul style="text-align: left;">
<li><span style="font-family: "Trebuchet MS",sans-serif;">cut onion, ginger and green chilli into small size.</span></li>
</ul>
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<ul style="text-align: left;">
<li><span style="font-family: "Trebuchet MS",sans-serif;">Grind to a coarse paste.</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Add fennel seeds, onion, green chilli, ginger, salt, curry leaves and coriander leavaes.</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">To maintain the consistency adjust 2 tbsp of rice powder and mix well and keep the batter fluffy. </span></li>
</ul>
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<ul style="text-align: left;">
<li><span style="font-family: "Trebuchet MS",sans-serif;">In a frying pan, add enough oil and let the oil to be hot.</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Take a laddle, turn it back and grease with little oil.</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Take a lemon sized batter and put it on greased laddle and press it gently to form a circle shaped.</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Place a hole in the middle and Now the batter is ready to be a medhu vada.</span></li>
</ul>
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<span style="font-family: "Trebuchet MS",sans-serif;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNQFyL2zsiuVl3vOcd5xCoiyWMpHlDySd0JJRs3KuFLk-L9ETA5OjX-1ncDSYCJfvH6ZSmIGSGPRZesYPiyeh6ppVNNs57VF6afxQY1o2tHam6QcMIa9uE6HBua3ZWua9_IXU53oMRc3k/s1600/4.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNQFyL2zsiuVl3vOcd5xCoiyWMpHlDySd0JJRs3KuFLk-L9ETA5OjX-1ncDSYCJfvH6ZSmIGSGPRZesYPiyeh6ppVNNs57VF6afxQY1o2tHam6QcMIa9uE6HBua3ZWua9_IXU53oMRc3k/s1600/4.JPG" height="112" width="200" /></a></div>
<span style="font-family: "Trebuchet MS",sans-serif;"> </span><br />
<ul style="text-align: left;">
<li><span style="font-family: "Trebuchet MS",sans-serif;">Bring the batter to your right hand and slowly place it in oil.</span><span style="font-family: "Trebuchet MS",sans-serif;"></span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Fry till it becomes golden brown.</span></li>
<li><span style="font-family: "Trebuchet MS",sans-serif;">Flip to the other side and fry till golden brown.</span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMOVgz_YsOw1I9scaMQ-nTRfUAppzEFY8IfFNGZ4oL6mLe_4DXBCMhfZSxwHukxYtRxZlErTaRZlLDgfUads0ugR8hrW938dghOsMsX4xsNPiY09ykw5La8dzGzDGTgqAIfZpxrZBEO6Q/s1600/7.JPG" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
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<li><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMOVgz_YsOw1I9scaMQ-nTRfUAppzEFY8IfFNGZ4oL6mLe_4DXBCMhfZSxwHukxYtRxZlErTaRZlLDgfUads0ugR8hrW938dghOsMsX4xsNPiY09ykw5La8dzGzDGTgqAIfZpxrZBEO6Q/s1600/7.JPG" style="margin-left: 1em; margin-right: 1em;"></a><span style="font-family: "Trebuchet MS",sans-serif;">Drain excess oil and serve with chutney</span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMOVgz_YsOw1I9scaMQ-nTRfUAppzEFY8IfFNGZ4oL6mLe_4DXBCMhfZSxwHukxYtRxZlErTaRZlLDgfUads0ugR8hrW938dghOsMsX4xsNPiY09ykw5La8dzGzDGTgqAIfZpxrZBEO6Q/s1600/7.JPG" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMOVgz_YsOw1I9scaMQ-nTRfUAppzEFY8IfFNGZ4oL6mLe_4DXBCMhfZSxwHukxYtRxZlErTaRZlLDgfUads0ugR8hrW938dghOsMsX4xsNPiY09ykw5La8dzGzDGTgqAIfZpxrZBEO6Q/s1600/7.JPG" height="112" width="200" /></a></div>
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<span style="font-family: "Trebuchet MS",sans-serif;"><span style="font-family: "Trebuchet MS",sans-serif;"></span> </span><b>My 2 cents</b><br />
<br />
<ul style="text-align: left;">
<li>You can add red chilli to substitute green chilli.</li>
<li>Adding rice flour is purely optional. I just added to maintain the batter consistency. </li>
<li>You can directly make the shapes using your hand itself. I used both the hands for frying and so i used a laddle.</li>
</ul>
<br /></div>
Lilly Madanhttp://www.blogger.com/profile/09773854853593755814noreply@blogger.com0tag:blogger.com,1999:blog-5664503775425368389.post-32253860197488318512014-04-11T22:00:00.006-07:002014-04-11T22:00:58.240-07:00Kolukkattai<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_kz-wCDJc1sPQ_Vl0JrCjxhQHisX0uQiSIVWmfK47sIMomk6ukMhFvzctkp0cCcxBT3djUIC9tQfQp4X6HEJCYZ2fTh4JDI-4tuUGMl8bt6ra9nHi1JsgvPXCTuSP9xYPwucaL4HLFy4/s1600/DSC06375.JPG" imageanchor="1" style="font-family: 'Trebuchet MS', sans-serif; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi_kz-wCDJc1sPQ_Vl0JrCjxhQHisX0uQiSIVWmfK47sIMomk6ukMhFvzctkp0cCcxBT3djUIC9tQfQp4X6HEJCYZ2fTh4JDI-4tuUGMl8bt6ra9nHi1JsgvPXCTuSP9xYPwucaL4HLFy4/s1600/DSC06375.JPG" height="180" width="320" /></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;">Kolukkattai is an authentic dish made of rice flour. This is easy to make and that tastes awesome. We used to prepare this kolukkatai for any poojas at home. Traditional and tasty. Here is the recipe</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<h3 style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">Ingredients</span></h3>
<br />
<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Rice flour - 2 cups</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Roasted/Fried gram - 1/4 cup</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Coconut - 1/4 cup (shredded)</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Cardamom - 4</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Oil - 1 tbsp</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Salt - 1/4 tsp</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Water - as required<div class="separator" style="clear: both; text-align: center;">
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</span></li>
</ul>
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<h3 style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">Cooking steps</span></h3>
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<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">In a bowl, mix rice, salt together and slowly add water and prepare a non-sticky dough. Add oil at the last stage and make the dough ready.</span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3ljf8qZ5bO6vELEjtR3ejacs0b572Sjq3n-3iA8Bdn99cNdECmgnJcb2L8_5k4gFTTjzweMVli_NoZk0tHp4reav4dR31d9BnGhPNQmxwD6rKVSfEiENfbLocDUlh59WQv9Yi27ZPj08/s1600/1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh3ljf8qZ5bO6vELEjtR3ejacs0b572Sjq3n-3iA8Bdn99cNdECmgnJcb2L8_5k4gFTTjzweMVli_NoZk0tHp4reav4dR31d9BnGhPNQmxwD6rKVSfEiENfbLocDUlh59WQv9Yi27ZPj08/s1600/1.JPG" height="112" width="200" /></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Make lemon sized balls with the dough.</span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2065LmO45MOMvEUdxwxlLkkoeEMnuulev2cq6_OZQQeLkEpSft9DERdHEzVprQKpYJY6drYU-2GP68XCdfm7mFFyUrYu6gQU60fSqfAWJbRUPIYcbA10EFSZkJxb3XP03Jft2hGd2wP4/s1600/3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2065LmO45MOMvEUdxwxlLkkoeEMnuulev2cq6_OZQQeLkEpSft9DERdHEzVprQKpYJY6drYU-2GP68XCdfm7mFFyUrYu6gQU60fSqfAWJbRUPIYcbA10EFSZkJxb3XP03Jft2hGd2wP4/s1600/3.JPG" height="112" width="200" /></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Grind fried gram, coconut and cardamom together and make it a coarse mixture.</span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMh7WDQZodT6G9K_jahwATPPURRB0py_M3henBAzvq-6Jpmcbpz1A_Z0Uur46jkOQqCHEsAnAuaZ001PJs9czm-Ctwu9ppmaLxNRkisjkrgMthk22dghCJuCFhcQ6Tn-5zYzSUoJwFHRo/s1600/2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhMh7WDQZodT6G9K_jahwATPPURRB0py_M3henBAzvq-6Jpmcbpz1A_Z0Uur46jkOQqCHEsAnAuaZ001PJs9czm-Ctwu9ppmaLxNRkisjkrgMthk22dghCJuCFhcQ6Tn-5zYzSUoJwFHRo/s1600/2.JPG" height="112" width="200" /></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Take a dough ball and keep it in banana leaf or a simple polythene bag.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Press the dough slowly using your fingers to make a circle of the dough.</span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDNi0UVdzToPT9hEyHlhI5GG9op8Fe96Cx8QJRJkV1AChDc0aNL7PpsHnA-rJV7aN0J2kdiBYPvTgE62z61468jOyyXplwaGYX5KvpQ6W4gArEBuRVquuDG8fDUxBUSt1rUfqkihYUIyg/s1600/4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDNi0UVdzToPT9hEyHlhI5GG9op8Fe96Cx8QJRJkV1AChDc0aNL7PpsHnA-rJV7aN0J2kdiBYPvTgE62z61468jOyyXplwaGYX5KvpQ6W4gArEBuRVquuDG8fDUxBUSt1rUfqkihYUIyg/s1600/4.JPG" height="112" width="200" /></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Keep the puran in one side of the dough and fold the dough to form the shape as shown in the pic.</span></li>
</ul>
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4mAu_jkTeED8TzKwLNA-HwMvq0tTQOyvyoIELo2vaxU2Wz3zCMnjZ1-gKq1VJVvTc9KOQtnEFZR5xag7stfpa2uDQaGUNZVoMC2MMkwQeK7ueWNwhKUHgK9SQzw1Us05O5EAKSgkSG9A/s1600/6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh4mAu_jkTeED8TzKwLNA-HwMvq0tTQOyvyoIELo2vaxU2Wz3zCMnjZ1-gKq1VJVvTc9KOQtnEFZR5xag7stfpa2uDQaGUNZVoMC2MMkwQeK7ueWNwhKUHgK9SQzw1Us05O5EAKSgkSG9A/s1600/6.JPG" height="112" width="200" /></a></span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIj2njiUFDzqG-G7nIU97AG09XXAHhYDezrGWO5wAzVKtaQx4W-ATVhyphenhyphenlt1Aa-OdFosXbPwiGXttrfFxQ_Zctfq62W2qOB61wSne1ftxX0G5-lhkOv-OreYn8EcW6k7LgsHl_8hMJddPs/s1600/7.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIj2njiUFDzqG-G7nIU97AG09XXAHhYDezrGWO5wAzVKtaQx4W-ATVhyphenhyphenlt1Aa-OdFosXbPwiGXttrfFxQ_Zctfq62W2qOB61wSne1ftxX0G5-lhkOv-OreYn8EcW6k7LgsHl_8hMJddPs/s1600/7.JPG" height="112" width="200" /></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Make the remaining dough like this and keep them in the idli cooker and close the lid of idli cooker.</span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_w1E82yeffjSPJJmgitnSJLBumZNyPgERBFlO83-hBs2N5EaaaJf5_UG-_38AveNMZ-tr2XtLSmiM7U8VvOfYHUJJf0M3paTphfZZQ62xGv8e0sveJ8x4M7kRYa7xtY_MpJ9U52jkFUQ/s1600/8.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_w1E82yeffjSPJJmgitnSJLBumZNyPgERBFlO83-hBs2N5EaaaJf5_UG-_38AveNMZ-tr2XtLSmiM7U8VvOfYHUJJf0M3paTphfZZQ62xGv8e0sveJ8x4M7kRYa7xtY_MpJ9U52jkFUQ/s1600/8.JPG" height="112" width="200" /></a></div>
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<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Cook them till the steam comes out of the idli cooker.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Open the lid of the idli cooker and transfer the kolukkattai to a bowl and serve hot.</span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_w1E82yeffjSPJJmgitnSJLBumZNyPgERBFlO83-hBs2N5EaaaJf5_UG-_38AveNMZ-tr2XtLSmiM7U8VvOfYHUJJf0M3paTphfZZQ62xGv8e0sveJ8x4M7kRYa7xtY_MpJ9U52jkFUQ/s1600/8.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_w1E82yeffjSPJJmgitnSJLBumZNyPgERBFlO83-hBs2N5EaaaJf5_UG-_38AveNMZ-tr2XtLSmiM7U8VvOfYHUJJf0M3paTphfZZQ62xGv8e0sveJ8x4M7kRYa7xtY_MpJ9U52jkFUQ/s1600/8.JPG" height="112" width="200" /></a></div>
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<h3 style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">My 2 cents</span></h3>
<br />
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">you can add sesame while preparing puran.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">you can add milk to rice flour to get a white kolukkattai.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">you can add paruppu puran also.</span></li>
</ul>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
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Lilly Madanhttp://www.blogger.com/profile/09773854853593755814noreply@blogger.com0tag:blogger.com,1999:blog-5664503775425368389.post-32965269784894283462014-04-11T21:09:00.000-07:002014-04-11T21:09:30.073-07:00Egg curry<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5nLAfXe5B4vrQRr22QX2o30672CqT4O4MZ0N_SLZf2LkbNptznxg6XoVhLHPGx9bmFpFa4OXUg9h_ME_mG4Tfs1vi0CnjGch3LQ-Y8dA5e6foXh7G5XwPLCScknFI6pRmFb1KjfGJqv0/s1600/11.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5nLAfXe5B4vrQRr22QX2o30672CqT4O4MZ0N_SLZf2LkbNptznxg6XoVhLHPGx9bmFpFa4OXUg9h_ME_mG4Tfs1vi0CnjGch3LQ-Y8dA5e6foXh7G5XwPLCScknFI6pRmFb1KjfGJqv0/s1600/11.JPG" height="180" width="320" /></a></div>
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Egg curry is the easiest one to prepare. I used to prepare this on sundays when i do not prefer to have any non veg. There is no much work to prepare this one. Here is the simple recipe<br />
<h3 style="text-align: left;">
Ingredients</h3>
<br />
<ul style="text-align: left;">
<li>Onion - 1 (medium sized)</li>
<li>Tomato - 1 (medium sized)</li>
<li>Garlic - 3 cloves</li>
<li>Tamarind juice - 1/2 cup</li>
<li>Eggs - 2</li>
<li>Oil - 2 tsp</li>
<li>Chilli powder - 1 tsp</li>
<li>Salt - 1/4 tsp</li>
<li>Fennel seeds - 1/2 tsp</li>
<li>Cinnamon stick - 1 small</li>
<li>Curry leaves - Few to temper</li>
</ul>
<br />
<h3 style="text-align: left;">
Cooking steps</h3>
<br />
<ul style="text-align: left;">
<li>Cut onions and mince garlic using hand pestle and mortar. </li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB-_sPo8upxgdgB2aaxFsGCr-4OPibGwNgYPK_ho43gPEzjBFGauYfGNFtRskX4uaTogWcOQS3fDdAmbRum54B6G6vSDH4RPqdsr1AVxsRRDxRCU0OJr_7Z_ww2QYEBXrv3TUhW5iUOps/s1600/4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgB-_sPo8upxgdgB2aaxFsGCr-4OPibGwNgYPK_ho43gPEzjBFGauYfGNFtRskX4uaTogWcOQS3fDdAmbRum54B6G6vSDH4RPqdsr1AVxsRRDxRCU0OJr_7Z_ww2QYEBXrv3TUhW5iUOps/s1600/4.JPG" height="112" width="200" /></a></div>
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<ul style="text-align: left;">
<li>Grind tomato to a fine paste in a mixer.</li>
</ul>
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<ul style="text-align: left;">
<li>Parboil and de-shell the eggs.</li>
<li>Prick holes using fork or cut lengthwise to 1/3 portion of the egg.(This is to make the eggs to absorb the curry). </li>
</ul>
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<ul style="text-align: left;">
<li>In a frying pan, add oil, Add fennel seeds, cinnamon sticks, curry leaves and minced garlic. </li>
</ul>
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<ul style="text-align: left;">
<li>When the fried aroma of garlic starts to appear, add onions and fry till the onions turn transparent.</li>
</ul>
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<ul style="text-align: left;">
<li>Add the ground tomato paste, and fry it till the raw smell completely leaves out.</li>
</ul>
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<ul style="text-align: left;">
<li>Add tamarind juice, chilli powder and salt and mix well.</li>
</ul>
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<ul style="text-align: left;">
<li>Cook this mixer until the oil seperates out from the curry. </li>
<li>Add eggs and garnish with coriander leaves and switch off the stove. Let the eggs absorb the curry for 10 mins and serve.</li>
</ul>
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<h3 style="text-align: left;">
My 2 cents</h3>
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<ul style="text-align: left;">
<li>For more gravy, you can add ground coconut. Adjust the quantity of tamarind juice if you add ground coconut to maintain the tangy taste.</li>
</ul>
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Lilly Madanhttp://www.blogger.com/profile/09773854853593755814noreply@blogger.com0tag:blogger.com,1999:blog-5664503775425368389.post-59789963242103890672014-04-10T21:18:00.000-07:002014-04-10T21:22:45.170-07:00Dhal Curry (Dal Tadka)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Trebuchet MS, sans-serif;">Dhal curry is the easiest one to prepare on busy days. I love to have this at anytime of a day with appalam or vadagam. Generally people will prepare dhal using Toor dhal only. I just added a tbsp of moong dhal and bengal gram to make this dhal curry. This can go well with roti and plain rice.</span><br />
<h3 style="text-align: left;">
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></h3>
<h3 style="text-align: left;">
<span style="font-family: 'Trebuchet MS', sans-serif;">Ingredients</span></h3>
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Toor dhal - 1/2 cup</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Moong dhal - 1 tbsp</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Bengal gram - 1 tbsp</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Onion - 1 (small)</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Tomato - 1 (small)</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Hing - 1/8 tsp</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Turmeric powder - 1/4 tsp</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Garlic - 2 cloves</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Cumin seeds - 1/2 tsp</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Oil - 1 tsp (to temper)</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Ghee - 1 tsp (optional)</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Mustard seeds - Few to temper</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Curry leaves - Few to temper</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Salt - 1/2 tsp</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Coriander leaves - Few to garnish</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Kasoori methi - 1/2 tsp (dried)</span></li>
</ul>
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<h3 style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">Cooking steps</span></h3>
<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Cut onion, tomato and garlic and keep aside</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Bring together the dhals and rinse twice and keep aside.</span></li>
</ul>
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<ul style="text-align: left;">
<li> <span style="font-family: 'Trebuchet MS', sans-serif;">In a pressure cooker, add oil and let it be hot.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Add mustard seeds and curry leaves to sputter.</span></li>
</ul>
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<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Add Onion and fry till onions become transparent.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Add tomato and saute a little.</span></li>
</ul>
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<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Add Dhal to this and give a quick stir.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Now add 2 cups of water and add turmeric powder, cumin seeds, hing and garlic.</span></li>
</ul>
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<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Close the lid of the pressure cooker and cook for 3 whistles.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Let the cooker leave the pressure completely and open the lid of the pressure cooker. </span></li>
</ul>
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<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Add ghee and use paruppu mathu or a laddle to mash the dhal well.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Garnish with coriander leaves and methi leaves.</span></li>
</ul>
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<h3 style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">My 2 cents</span></h3>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">you can use toor dhal alone. I just experienced a good taste when i combined these dhals together in dhal tadka.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Adding methi leaves give a great aroma and also that tastes like the dhal that we have at hotels.</span></li>
</ul>
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Lilly Madanhttp://www.blogger.com/profile/09773854853593755814noreply@blogger.com0tag:blogger.com,1999:blog-5664503775425368389.post-78963448560987913972014-04-10T20:42:00.004-07:002014-04-10T20:45:14.444-07:00Carrot Cabbage Egg Fry<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Trebuchet MS, sans-serif;">This is one of the sidedishes that i prefer having with karakulambu. This is the easiest one to make during busy days and this can very well go with plain rice too. Here is the recipe.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
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<h3 style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">Ingredients</span></h3>
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<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Cabbage - 1/2 cup (Finely chopped)</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Carrot - 1/4 cup (Finely chopped)</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Onion - 1 (Medium sized)</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Green chilli - 2</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Egg - 1</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Curry leaves - Few to temper</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Mustard seeds - 1/4 tsp to temper</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Oil - 2 tsp</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Salt - 1/4 tsp</span></li>
</ul>
<h3 style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></h3>
<h3 style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">Cooking steps</span></h3>
<br />
<ul>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Cut onion and green chilli and add it with cabbage and carrot and keep aside.</span></li>
</ul>
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<span style="font-family: Trebuchet MS, sans-serif; margin-left: 1em; margin-right: 1em; text-align: center;"></span><br />
<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Break and keep the egg in a small bowl and mix well and keep aside.</span></li>
</ul>
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<span style="font-family: Trebuchet MS, sans-serif; margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHTzNvBWK3kWJ0ZGa6OsnQMUBfHohl3HoUFTfv7Hr_pDsW0gziHq7ftwvV7iJS9Q8MhivMx6rKwYIGuiJTF8E3BYyfCD9_ovanjMUtol453QWLPNvnlrl0KH9dfM-vaM84ZRjvcSxmbno/s1600/5.JPG" height="112" width="200" /></span></div>
<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">In a preheated frying pan, add oil and wait till its hot.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Add mustard seeds and curry leaves to temper.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Add the vegetable mixer and Stir well. Add salt to it and mix well.</span></li>
</ul>
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<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Keep the lid of t</span><span style="font-family: 'Trebuchet MS', sans-serif;">he pan closed and cook till its 3/4th done.</span></li>
</ul>
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<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Add egg at this stage and mix well and saute till the vegetables are cooked completely.</span></li>
</ul>
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<span style="font-family: Trebuchet MS, sans-serif; margin-left: 1em; margin-right: 1em;"></span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiABZNC4MofmjEUC7Yh0K9CSCOnjKH5MF3uK4OFeo7AU-oMGBrYGBj3sSDTf7PP4Gdm_shMVvJmcPgrNc1foUN32MXJX-nn2NIxdY8GrqydZXkJDK5AnF7cjwB6BMh3-UdIktfIujqLe90/s1600/6.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiABZNC4MofmjEUC7Yh0K9CSCOnjKH5MF3uK4OFeo7AU-oMGBrYGBj3sSDTf7PP4Gdm_shMVvJmcPgrNc1foUN32MXJX-nn2NIxdY8GrqydZXkJDK5AnF7cjwB6BMh3-UdIktfIujqLe90/s1600/6.JPG" height="112" width="200" /></a> </div>
<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Garnish with coriander leaves and switch off the stove.</span></li>
</ul>
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<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<br />
<h3 style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">My 2 cents</span></h3>
<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Egg and cabbage will be enough to make this fry. If you want to make this fry more colourful, you can add differnent coloured vegetables. (carrot, french beans etc.)</span></li>
</ul>
<br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
</div>
Lilly Madanhttp://www.blogger.com/profile/09773854853593755814noreply@blogger.com0tag:blogger.com,1999:blog-5664503775425368389.post-74216125658805088082014-04-10T14:32:00.002-07:002014-04-10T17:06:25.406-07:00Curd rice (hotel style)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Everyone loves curd rice. Curd has milk proteins and the essential bacterias to protect the human stomach affecting from bad bacterias. When we started the solid food for my kid, we just started with curd at his 6 months. He loves curd in any form. Generally we make curd rice using curd, rice and a little milk only. When I was discussing with my friends during lunch, one of my friends suggested me to add butter. I tried it by adding butter and few things to temper and added to curd rice to make this hotel style curd rice. Here is the recipe</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<br />
<h3 style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">Ingredients</span></h3>
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Cooked rice - 1 cup</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Curd - 1 cup</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Milk - 1/2 cup</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Butter(melted) - 1 tbsp</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Carrot (grated) - 1 tbsp</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Cashews - 4 to 5</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Mustard seeds - Few to temper</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Curry leaves - Few to temper</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Hing - a pinch</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Green chilli - 1 (optional)</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Ginger - 1 Bite sized chopped finely</span></li>
</ul>
<h3 style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></h3>
<h3 style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">Cooking steps</span></h3>
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">In a wide bowl, Add a cup of cooked rice (keep the rice little warm). </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Add butter first and mix well with the rice. </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Add curd to the rice and mix well to become mushy.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">The curd will become dry after sometime. So add the milk to the rice to maintain the creamy texture of curd rice. Keep this mixture aside.</span></li>
</ul>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">In a frying pan, Add a tsp of oil. </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Once the oil is hot, add mustard seeds to sputter. </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Add curry leaves, ginger, coriander leaves, cashews, green chilli, carrot, hing to the oil and fry for a minute.</span></li>
</ul>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Add this mixture to the curd rice and mix well. </span></li>
</ul>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Garnish with coriander leaves and nuts.</span></li>
</ul>
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<br />
<h3 style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">My 2 cents</span></h3>
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">You can add any nuts and fruits of your choice</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Adjust the salt for the curd rice.</span></li>
</ul>
<br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
</div>
Lilly Madanhttp://www.blogger.com/profile/09773854853593755814noreply@blogger.com0tag:blogger.com,1999:blog-5664503775425368389.post-23469267865356535122014-04-07T15:53:00.003-07:002014-04-10T12:47:46.772-07:00Peas curry (creamy)<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Peas curry is my favourite and this can go well with roti, paratha and also with plain rice. Peas is one of the healthiest foods. Its high in protein. My mom makes the one which is made of ground coconut paste. I just added curd and cashews to replace the coconut in her recipe. Here is the recipe</span><br />
<h4 style="text-align: left;">
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span></h4>
<h4 style="text-align: left;">
<span style="font-family: 'Trebuchet MS', sans-serif;">Ingredients</span></h4>
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Green Peas - 1/2 cup</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Onion - 1 (medium)</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Tomato - 1 (medium)</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Ginger garlic paste - 2 tsp</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Cashews - 8 to 10</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Cinnamon - 1 small stick</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Cardamom - 1</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Curd - 2 tbsp</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Kasoori methi(dried) - 1 tbsp</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Salt - 1/2 tsp</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Star anise - 1</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Oil - 3 tsp</span></li>
</ul>
<h4 style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></h4>
<h4 style="text-align: left;">
<span style="font-family: Trebuchet MS, sans-serif;">Cooking steps</span></h4>
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Soak the peas for 6-7 hours or overnight and pressure cook it for 3 whistles. Drain water from peas and keep aside.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">
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</span></li>
</ul>
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Slice onion and tomato and keep aside</span></li>
</ul>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">In a small bowl add cashews and mix with curd. Soak this mixture for 10 mins and grind it in mixer to a smooth paste.</span></li>
</ul>
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<ul>
<li><span style="font-family: 'Trebuchet MS', sans-serif; text-align: left;">In a preheated tawa, add a tsp of oil and fry onions till its transparent. Add ginger garlic paste and tomatoes and and fry till it turns mushy.Let the mixture cool down and grind it to a fine paste.</span></li>
</ul>
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<span style="font-family: Trebuchet MS, sans-serif;"></span><br />
<ul style="text-align: left;"><span style="font-family: Trebuchet MS, sans-serif;">
<li>In the same tawa, add Butter first and let it melt completely and add cardomom, cinnamon sticks and star anise to temper. </li>
<li>Add little onions and fry (This step is optional. I just added it to have the fried crunchy onion aroma in the final curry).</li>
</span></ul>
<span style="font-family: Trebuchet MS, sans-serif;">
</span>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Add the ground onion tomato paste and add them to the fried onions.</span></li>
</ul>
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<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Once the raw smell leaves out completely from the curry, simmer the stove and add the ground cashew paste to it and mix well.</span></li>
</ul>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Add salt, garam masala and chilli powder to it and mix well and cook it.</span></li>
</ul>
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<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Add green peas and saute it and cook the curry till its done completely.</span></li>
</ul>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Switch off the stove once its done completely and add kasoori methi to garnish.</span></li>
</ul>
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<h4 style="text-align: left;">
<b><span style="font-family: Trebuchet MS, sans-serif;">My 2 cents</span></b></h4>
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Use a fresh curd to grind the cashews. </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">You can substitute milk for curd to get creamy sweet taste.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">I used the dry peas. you can use fresh peas or frozen peas also.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Adding dried methi gives a great flavour.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">You can puree the tomato and directly add it to the fried onions. I just wanted to have more gravy so i ground the onions and tomato mixture. </span></li>
</ul>
<br />
<br /></div>
Lilly Madanhttp://www.blogger.com/profile/09773854853593755814noreply@blogger.com2tag:blogger.com,1999:blog-5664503775425368389.post-42611336514183384662014-04-02T17:31:00.000-07:002014-04-02T17:33:28.730-07:00Egg kothu parotta<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Trebuchet MS, sans-serif;">Egg kothu parotta is my favourite. I love making them at home. Whenever i find any leftover parottas, i will surely make this one and complete our dinner on that day. Quite simple and easy one to make. Here is the recipe.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients</b></span><br />
<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Parotta - 3</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Eggs - 2</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Onion - 1 (Big sized)</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Salna or Kurma - 1 cup( non veg preferred)</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Salt - 1/4 tsp</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Pepper - 1/2 tsp</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Coriander leaves - to garnish</span></li>
</ul>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Cooking steps</b></span><br />
<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Slice onions uniformly and keep aside.</span></li>
</ul>
<span style="font-family: 'Trebuchet MS', sans-serif;"></span><br />
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<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Crush parotta and make them into small pieces.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Mix the parotta with salna and keep aside.</span></li>
</ul>
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<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">In a frying pan, add 1 tbsp of oil and add the sliced onions and fry till its transparent.</span></li>
</ul>
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<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Add eggs to the onions and add pepper and salt.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Stir well the mixture and cook till the eggs are done. </span></li>
</ul>
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<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Add the parotta to the egg mixture in the frying pan and stir for 2 mins and switch off stove.</span></li>
</ul>
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<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Add coriander leaves to garnish the kothu parotta</span></li>
</ul>
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<b style="font-family: 'Trebuchet MS', sans-serif;"><br /></b>
<b style="font-family: 'Trebuchet MS', sans-serif;">My 2 cents</b><br />
<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Add garam masala along with pepper, if you dont like to add salna. But in original procedure, they will add salna.</span></li>
</ul>
</div>
Lilly Madanhttp://www.blogger.com/profile/09773854853593755814noreply@blogger.com0tag:blogger.com,1999:blog-5664503775425368389.post-20332508828131833032014-04-01T10:04:00.001-07:002014-04-01T10:04:33.287-07:00Lilly's Delights - A one stop shop for all cooking recipes: Nutella Health Mix Cake / Nutella Satthu Maavu Cak...<a href="http://lillysdelights.blogspot.com/2014/04/nutella-health-mix-cake-nutella-satthu.html?spref=bl">Lilly's Delights - A one stop shop for all cooking recipes: Nutella Health Mix Cake / Nutella Satthu Maavu Cak...</a>: Health mix is good for babies. I used to prepare cakes using all purpose flour and sometimes with wheat flour. This time I tried it wi...Lilly Madanhttp://www.blogger.com/profile/09773854853593755814noreply@blogger.com0tag:blogger.com,1999:blog-5664503775425368389.post-50364285897983324022014-04-01T09:06:00.006-07:002014-04-01T09:10:53.700-07:00Nutella Health Mix Cake / Nutella Satthu Maavu Cake<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Health mix is good for babies. I used to prepare cakes using all purpose flour and sometimes with wheat flour. This time I tried it with sathu maavu especially for my kid. When my kid was 6 months old, my neighbour had prepared this sathu maavu for my kid and she insisted me to feed my kid with health mix porridge atleast twice in a week. I would prepare this in bulk and will store always. I planned to update the procedure to prepare sathu maavu a little later.Nowadays my kid was bored up with the same kind of porridge and he likes kinda of breads, biscuits and cakes etc. Nutella is the other thing which he likes the most. So I just tried this health mix combined with nutella and prepared this mini cup cakes and he likes it a lot.</span><span style="font-family: 'Trebuchet MS', sans-serif;">Here is the simple recipe.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients</b></span><br />
<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Health mix - 1 cup</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Nutella Hazelnut chocolate spread - 3 tbsp</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Curd - 1 tbsp</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Milk - 1 tbsp</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Butter or canola oil - 2 tbsp</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Baking powder - 1 tsp</span></li>
</ul>
<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Cooking steps</b></span><br />
<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Mix milk with nutella, curd and butter/oil well. In a wide pan, add heath mix powder and baking powder. </span></li>
</ul>
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<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Slowly add nutella mixture to the health mix powder and mix well using hand whisk and bring to the cake mixture consistency.</span></li>
</ul>
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<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Preheat oven to 180 deg C.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Fill in the mini cups with cake mixture and place it in the middle rack of oven and bake it for 25- 30 minutes or until a tooth pick inserted to the cake comes out clean.</span></li>
</ul>
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<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Keep the cakes outside and let it cool down for 10 mins.</span></li>
</ul>
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<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Healthy mini cup cakes are ready to be served now.</span></li>
</ul>
<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>My 2 cents</b></span><br />
<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">You can add half cup of maida and half cup of health mix too.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Fill only half of the cup with the cake mixture. Otherwise the cakes will not raise.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">You can add few nuts also. I didnt use any nuts since the nutella tastes with hazelnut.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">You can replace nutella with choco powder and sugar also.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">I didnt add any flavour to it since I added cardamom while preparing the sathu maavu . You can add vanilla essence or any flavour also.</span></li>
</ul>
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Lilly Madanhttp://www.blogger.com/profile/09773854853593755814noreply@blogger.com0tag:blogger.com,1999:blog-5664503775425368389.post-9319390249868756602014-03-24T21:00:00.003-07:002014-03-27T16:53:04.934-07:00Set Parotta<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Trebuchet MS, sans-serif;">Virudhunagar is a well known town in tamilnadu where our former chief minister Karmaveerar Kamarajar was born. Virudhunagar is also famous for its parotta. A lots of variety in making parottas in the cooking world. But their oil parotta is the hit over the town and set parotta is the one which everyone loves to have in the town. Whenever i go to my native town, i would love to have it. Few months back, we went to dindigul velu biriyani hotel in pallavaram,by that time I have seen this available in the menu and make and done a quick order of that and completed my dinner that day. Here is the easy recipe for this.</span><br />
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<b><span style="font-family: Trebuchet MS, sans-serif;">Ingredients</span></b><br />
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Parotta - 3</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Mutton or chicken curry - 1 cup(curry should be little watery consistency)</span></li>
</ul>
<b><span style="font-family: Trebuchet MS, sans-serif;">Making steps</span></b><br />
<ol style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Crush the parotta and make very small pieces on it.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Add the curry and mix well.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Let the parotta soak for 15 mins in the curry and serve hot.</span></li>
</ol>
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Lilly Madanhttp://www.blogger.com/profile/09773854853593755814noreply@blogger.com0tag:blogger.com,1999:blog-5664503775425368389.post-79456786402615543582014-03-24T20:21:00.005-07:002014-03-24T20:25:26.273-07:00Chenna kunni/Sennang kunni karuvadu curry or Dried baby shrimps curry<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Trebuchet MS, sans-serif;">Dried fish curry is one of my favourite dish that i can have with rice at anytime. My mom makes the best version of any dried fish curry. I m just getting trained on it. I would often try this sennang kunni in my home on sundays and my hubby loves my version very much. This will go well with even curd rice.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients</b></span><br />
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<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Sennang kunni - 1/2 cup</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Onion(shallots) - 8 to 10</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Tomato - 1 (medium)</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Green chilli - 1</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Drumstick - 1 (small)</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Brinjal - 2 (small)</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Tamarind - 1/2 of lemon size.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Turmeric powder - 1/4 tsp</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Chilli powder - 1 tsp</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Cumin/jeera powder - 1/2 tsp</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Coriander powder - 1 tsp</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Oil - to temper (Gingelly oil preferred)</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Mustard seeds - to temper</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Curry leaves - few</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Coriander leaves - few</span></li>
</ul>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Cooking steps</b></span><br />
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<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Soak sennang kunni in hot water for 15 mins to remove the stains and mud on it. Wash it well for 3 times and dry it and keep aside.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Soak tamarind in water and extract a cup of tamarind juice.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Cut onion, tomato, chilli, drumsticks and brinjal.<div class="separator" style="clear: both; text-align: center;">
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<li><span style="font-family: 'Trebuchet MS', sans-serif;">In a pan, pour a tsp of oil and shallow fry drumsticks and brinjal seperately (This step is optional only. I did it because the shallow fried vegetables will have a nice aroma on the curry).<div class="separator" style="clear: both; text-align: center;">
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</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">In the same pan, add a tsp of oil and temper with mustard seeds and curry leaves.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Add onions and stir & cook till the onion becomes transparent. Then add tomato and cook till its mushy.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Now add drumsticks and cook till its half done. Then add brinjal and cook till brinjal is half done.(brinjal will cooks faster in 2 minutes).<div class="separator" style="clear: both; text-align: center;">
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</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Add the tamarind juice and then add chilli powder,turmeric powder, coriander powder and cumin powder.<div class="separator" style="clear: both; text-align: center;">
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</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Mix the spices well with the cooked curry. The add sennang kunni to this and cook till the curry becomes thick.<div class="separator" style="clear: both; text-align: center;">
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</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Garnish with coriander leaves and serve with rice. <div class="separator" style="clear: both; text-align: center;">
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</ul>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>My 2 cents</b></span><br />
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<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">You can use the fresh sennang kunni fish also. But the dried verion adds more taste.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">You can even powder this sennang kunni. That tastes too good.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Adding vegetables are purely optional.</span></li>
</ul>
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Lilly Madanhttp://www.blogger.com/profile/09773854853593755814noreply@blogger.com0tag:blogger.com,1999:blog-5664503775425368389.post-18262115228572328392014-03-21T21:03:00.000-07:002014-03-23T18:50:49.710-07:00Chilli chicken<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">This is a quite common chicken dish that can be easily and quickly made. It is just only the combination of chicken and chilli as the main ingredient. Chicken is the only thing that goes with any form of marination on it. The result will always be good anytime. Here is the simple recipe for a delicious chilli chicken recipe</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients</b></span><br />
<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Red chilli powder - 2 tsp ( Its more spicy)</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Salt - 1/2 tsp</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Chicken - 500gm (I used chicken legs)</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Onion - 1 (small)</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Tomato - 1 (small)</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Ginger garlic paste - 1 tsp</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Lemon juice - 1 tbsp(optional)</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Coriander leaves - Few to garnish</span></li>
</ul>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Cooking steps</b></span><br />
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Wash the chicken well and prick it using a fork or knife and keep aside. </span><span style="font-family: 'Trebuchet MS', sans-serif;">Cut onion and tomaoto and keep aside. squeeze the lemon and extract a tbsp of lemon juice.</span></li>
</ul>
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<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">In a preheated tawa/pan, add oil. Once oil is hot, add ginger garlic paste, onion and tomato and saute well till the tomato turn mushy.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Now add chicken and give a quick stir.</span></li>
</ul>
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<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Now add chilli, salt </span><span style="font-family: 'Trebuchet MS', sans-serif;">and a tbsp of lemon juice.</span></li>
</ul>
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<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Add and adjust the level of water so that the chicken immerse fully. </span></li>
</ul>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Cook this</span><span style="font-family: 'Trebuchet MS', sans-serif;"> mixer on medium to high flame till the chicken absorbs chilli water well and the water is drained to little in the tawa. Once almost all the water is drained off, add a tbsp of oil on the sides of the pan and saute it till the chicken is cooked well.</span></li>
</ul>
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<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Garnish with coriander leaves and serve hot.</span></li>
</ul>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>My 2 cents</b></span><br />
<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Once water is drained off, simmer the stove and start adding oils.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">If you need more crispier chilli chicken, add more oil and saute till its crisp.</span></li>
</ul>
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<br /></div>
Lilly Madanhttp://www.blogger.com/profile/09773854853593755814noreply@blogger.com0tag:blogger.com,1999:blog-5664503775425368389.post-82635239508429520202014-03-19T14:38:00.004-07:002014-03-27T16:56:12.523-07:00Adai Dosai<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Adai dosai is my favourite. This is a whole protein and a delicious food. I enjoy preparing this and this my family's favourite food too. Easy to make breakfast. Usuallay in hotels, they would serve with avial. But a simple coconut chutney and brown sugar(naatu sarkarai) makes a great combo for this. Here is the recipe</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients </b></span><br />
<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Raw rice - 1/2 cup</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Boiled rice or idly rice - 1/2 cup</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Urad dhal - 2 tbsp</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Moong dhal - 1/4 cup</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Toor dhal - 1/4 cup</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Bengal gram - 1/4 cup</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Onion(shallots) - 8 to 10</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Salt - 1/2 tsp</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Fennel seeds - 1 tsp</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Green chilli - 2</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Turmeric powder - a pinch</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Hing - a pinch</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Ginger - a small bite</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Garlic - 2 cloves</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Curry leaves - few</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Coriander leaves - few</span></li>
</ul>
<div>
<b style="font-family: 'Trebuchet MS', sans-serif;">Cooking steps</b></div>
<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">In a large bowl, Mix raw rice, boiled rice, urad dhal, toor dhal, bengal gram, moong dhal and soak them for 2 to 3 hours.</span></li>
</ul>
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<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Cut onions, chilli, ginger and garlic and keep aside.</span></li>
</ul>
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<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Rinse the dhal mixer twice and grind this mixer to a fine paste. </span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Add onion, salt, turmeric, hing, fennel seeds, chilli, garlic, ginger, coriander and curry leaves in the laste stage of grinding( just 2 minutes before you stop grinding process) and keep the batter ready. </span></li>
</ul>
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<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">The batter should not be too runny or thick like idly batter.It should be in medium consistency of both.</span></li>
</ul>
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<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Using a laddle, pour the batter in a preheated skillet, make round shaped thin or thick dosas as per your taste.Usually our concentional dosa pan(which is little curved inside) will be good for making adai dosas.</span></li>
</ul>
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<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Add 1/2tsp of oil on the sides of dosa and also in the middle.</span></li>
</ul>
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<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">When the corner of dosa turns brown, flip it to the other side and cook well.</span></li>
</ul>
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<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Server it with coconut chutney and brown sugar.</span></li>
</ul>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>My 2 cents</b></span><br />
<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Always have powdered roasted chick peas (pottu kadalai) a little (some 2 tsp) to adjust the taste or batter consistency for adai dosai</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">You can substitute red chilli powder for green chilli.</span></li>
</ul>
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Lilly Madanhttp://www.blogger.com/profile/09773854853593755814noreply@blogger.com0tag:blogger.com,1999:blog-5664503775425368389.post-41350545024366076982014-03-18T17:26:00.003-07:002014-03-21T21:07:28.285-07:00Kuli paniyaram using wheat flour<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
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<span style="font-family: Trebuchet MS, sans-serif;">My Kid loves kuli paniyaram more and he used to tell it as 'round and round' paniyaram. Most of the time I prepare kuli paniyaram using rice flour batter only. For making instant paniyaram, I opt for wheat flour only. A quick snack too and an easy to make breakfast and my kid never say NO to paniyaram. We can use the same method for making with maida paniyaram </span><br />
<span style="font-family: Trebuchet MS, sans-serif;">also.</span><br />
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients</b></span></div>
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<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Wheat flour - 1 cup</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Sugar - 1/4 cup </span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Cardamom - 2</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Banana - 1 (I used morris type)</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Coconut grated - 1 tbsp</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Salt - 1/4 spoon</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Water - 1/2 cup</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Baking soda - a pinch</span></li>
</ul>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>Cooking steps</b></span></div>
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<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Mash banana and </span><span style="font-family: Trebuchet MS, sans-serif;">powder cardomom and add with banana. </span></li>
</ul>
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<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Add wheat flour, grated coconut, baking soda, salt and sugar and mix them well.</span></li>
</ul>
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<li><span style="font-family: 'Trebuchet MS', sans-serif;">Slowly add 1/2 cup of water and let the sugar dissolve completely in this mixture.</span></li>
</ul>
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<li><span style="font-family: 'Trebuchet MS', sans-serif;">Heat paniyaram pan in medium flame and pour 2 drops of oil on each paniyaram hole.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Pour a laddle of batter on each hole (say 3/4th of each hole).</span></li>
</ul>
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<li><span style="font-family: 'Trebuchet MS', sans-serif;">Keep the paniyaram pan closed for 2 mins, just open and touch the sides of each paniyaram. This is to ensure the paniyaram is cooking well on the sides.</span></li>
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<li><span style="font-family: 'Trebuchet MS', sans-serif;">You can see some small holes appearing on the top on each paniyaram. Now its time to flip on the other side and close the lid and let it cook completely.</span></li>
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<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Serve with coconut chutney or mint chutney</span></li>
</ul>
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<b style="font-family: 'Trebuchet MS', sans-serif;">My 2 cents</b><br />
<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Sometimes I add a tbsp of cooked rice also. Grind rice in mixie by adding little water. If you add rice, then there is no need to add baking soda as the cooked rice has the natural yeast on it. The paniyaram will be very puffy when you add rice.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">You can substitute jaggery for sugar.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Adjust sugar level according to your taste.</span></li>
</ul>
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Lilly Madanhttp://www.blogger.com/profile/09773854853593755814noreply@blogger.com0tag:blogger.com,1999:blog-5664503775425368389.post-11530906916968454662014-03-15T11:24:00.002-07:002014-03-24T17:42:37.917-07:00Vegetable Pulao/Pulav<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: 'Trebuchet MS', sans-serif;">Vegetable pulao is the easiest one for me to prepare at busy days. This tastes good and even my kid loves it as it is not spicy at all.</span><br />
<span style="font-family: 'Trebuchet MS', sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Ingredients</span><br />
<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Rice - 1 cup (Basmati preferred)</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Vegetables - 1/2 cup (carrot, beans, corn etc... of choice)</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Onion - 1 medium sized</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Ginger garlic paste - 2 tsp</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Garam masala - 1/4 tsp</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Ghee - 1 tbsp</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Oil - 1 tbsp</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Salt - 1/2 tsp(minimum)</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Mint - few</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Coriander - few</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Chilli - 1</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Cloves - 2</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Bay leaf - 1</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Star anise - 1</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Cinnamon - 1 small stick</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Water - 1 and 1/2 cup</span></li>
</ul>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">Cooking Steps</span><br />
<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Cut onions and vegetables and keep aside. </span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Soak basmati rice for 20 mins and keep aside. </span></li>
</ul>
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<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Add oil in a pressure cooker and add cloves, bayleaf, star anise, cinnamon to temper. </span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Add ginger garlic paste and onions together and fry till onions turn transparent. </span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Add vegetables and give a quick stir.</span></li>
</ul>
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<li><span style="font-family: 'Trebuchet MS', sans-serif;">Add 1.5 cups of water and bring it to boil till rolling. </span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Add Rice and salt and close the lid of pressure cooker and cook for a whistle. </span></li>
</ul>
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<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Once the presure leaves out and cools down, </span><span style="font-family: 'Trebuchet MS', sans-serif;">Open the lid and fluff with a fork(just to get rice seperated) and add ghee to the rice. </span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Garnish with coriander and mint leaves and stir it.</span></li>
</ul>
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<span style="font-family: Trebuchet MS, sans-serif; font-size: large;">My 2 cents</span><br />
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">You can substitute coconut milk for water which will be too good.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">You can use sona masoori rice instead of basmati. But add 2 cups of water/coconut milk and no presoaking is required for sona masoori rice.</span></li>
</ul>
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Lilly Madanhttp://www.blogger.com/profile/09773854853593755814noreply@blogger.com2tag:blogger.com,1999:blog-5664503775425368389.post-866172834017843532014-03-15T05:46:00.001-07:002014-03-24T17:44:01.532-07:00Seppankilangu Roast (Roasted Colocasia/Tara Root)<div dir="ltr" style="text-align: left;" trbidi="on">
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIRCs2iM02kMrCm46Vjf4nlVqbkiUGJXD1eYNQoyVygMub5ktUIOfTAQA48-QntbGb1FyLB7IOAKciBnX2VZQH66LzOBKuz2Na0UtDlaz9_iKZXSTSce1RjFfKZxFEcqhxjC5_uPXNIKg/s1600/DSC06347.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span style="font-family: Trebuchet MS, sans-serif;"><img alt="Seppankilangu fry" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIRCs2iM02kMrCm46Vjf4nlVqbkiUGJXD1eYNQoyVygMub5ktUIOfTAQA48-QntbGb1FyLB7IOAKciBnX2VZQH66LzOBKuz2Na0UtDlaz9_iKZXSTSce1RjFfKZxFEcqhxjC5_uPXNIKg/s1600/DSC06347.JPG" height="225" title="Sembu fry" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;">Seppankilangu Fry</span></td></tr>
</tbody></table>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">This is one of my favourite fries which i used to have with south indian curry. This recipe was adopted from my MIL and I changed a bit. My amma would prepare different curry with this and the curry version of seppankilangu will be little sticky as the property of this kilangu is sticky only. When I had this for the first time, I just marked a "great like" to this dish. The fried version before adding masala is too awesome. We can have that as such. It is very crisp and tasty. But to make a side dish version, tha masala combination would be the best to have with. Here is the recipe.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients</b></span><br />
<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Seppankilangu - 3 (bigger ones)</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Onion - 4 to 6 (shallot)</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Ginger garlic paste - 1 tsp</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Fennel seeds - 1/4 tsp</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Tomato - 1/4 of medium sized</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Chilli powder - 1/2 tsp</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Salt - 1/4 tsp</span></li>
</ul>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Cooking Tips</b></span><br />
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">In a pressure cooker, add a cup of water, seppankilangu and little salt and bring it to boil for 1 whistle. Let them cool down. Peel off the skin and cut seppankilangu lengthwise. </span></li>
</ul>
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVT-WeAZmLyQFdj9iijJUQUwBgoB2NCbgui3du3Z-rWLJ5B3baunzMlRxz5lPaOIhPtzZPAHeqKVTrq1W8R6qV16HyMjUw9ZZqkR02o312V7AfxG01zDpv1YovMxhahoZS3Fm-UiXNG7Y/s1600/DSC06334.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVT-WeAZmLyQFdj9iijJUQUwBgoB2NCbgui3du3Z-rWLJ5B3baunzMlRxz5lPaOIhPtzZPAHeqKVTrq1W8R6qV16HyMjUw9ZZqkR02o312V7AfxG01zDpv1YovMxhahoZS3Fm-UiXNG7Y/s1600/DSC06334.JPG" height="112" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwrAzu1SsZwu7IN76q1_D5Vx8o_DtTI5xLh7ZQ9m_TC_rzQQjGmi0jekNOhMyP93EMjCaqtz90ZGtpnY6LaMPqAT54J6JxYnMT8e8c9fyPmUfbAfJShWZSWrEmb9iC58RSNN6slBpCt1E/s1600/DSC06335.JPG" imageanchor="1" style="display: inline !important; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwrAzu1SsZwu7IN76q1_D5Vx8o_DtTI5xLh7ZQ9m_TC_rzQQjGmi0jekNOhMyP93EMjCaqtz90ZGtpnY6LaMPqAT54J6JxYnMT8e8c9fyPmUfbAfJShWZSWrEmb9iC58RSNN6slBpCt1E/s1600/DSC06335.JPG" height="112" width="200" /></a></span></div>
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">In a small pan, add enough oil to fry and let it be medium hot. Add the sliced seppankilangu and fry till its crispy and the corners turn brown. Drain oil and let it cool down and keep aside.</span></li>
</ul>
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9_oQ2RDMQEVA7uSdU2eTEuGkXGuTMtB_32QzPzmnqKWksdqlVsE-Gnj2AoCqupTWrXVtsp5Ed9HyKPgJp60hmVBaNdSGJTLSp1p4YMsuLJA0Rw2Un-d4E50QZ3FALmTIwfmAzoRR1yYY/s1600/DSC06338.JPG" imageanchor="1" style="display: inline !important; margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9_oQ2RDMQEVA7uSdU2eTEuGkXGuTMtB_32QzPzmnqKWksdqlVsE-Gnj2AoCqupTWrXVtsp5Ed9HyKPgJp60hmVBaNdSGJTLSp1p4YMsuLJA0Rw2Un-d4E50QZ3FALmTIwfmAzoRR1yYY/s1600/DSC06338.JPG" height="112" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcY104FyjduBMh8uonJ_mV6CgNJahRiqvrR4h1Y1Kx-IEMAqqPaOxbD0f4KtVpU-BhFgsHFljHkQgKOKerUFhii0jMkHTvKhyphenhyphenNj4uJ-iI7-kv05XvYaaAzp2qiNWa9FN6i8ELyYogepvU/s1600/DSC06336.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcY104FyjduBMh8uonJ_mV6CgNJahRiqvrR4h1Y1Kx-IEMAqqPaOxbD0f4KtVpU-BhFgsHFljHkQgKOKerUFhii0jMkHTvKhyphenhyphenNj4uJ-iI7-kv05XvYaaAzp2qiNWa9FN6i8ELyYogepvU/s1600/DSC06336.JPG" height="112" width="200" /></a></span></div>
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Mix onions, fennel seeds, tomato, ginger garlic paste, chilli powder by adding little water and grind it to a coarse paste. Mix this masala paste with the fried seppankilangu.</span></li>
</ul>
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJBFTkCh0j8f1GQzDQYZfMjzUBHuMzi_zskhUaf8EZrN13u1PLizWYIceQjRxnlmkYzKY5Scs53Ja-67fLqUj8QU0wIssqTYTk6VM3lzlELOiH1RnQFW-r_xEP4aHNKreXAj_K0Xk4FCo/s1600/DSC06323.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJBFTkCh0j8f1GQzDQYZfMjzUBHuMzi_zskhUaf8EZrN13u1PLizWYIceQjRxnlmkYzKY5Scs53Ja-67fLqUj8QU0wIssqTYTk6VM3lzlELOiH1RnQFW-r_xEP4aHNKreXAj_K0Xk4FCo/s1600/DSC06323.JPG" height="112" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBkO_itKa2ikdIMfx4V0GBnzRh0_Rw0pdATHPQBPDQSpRiqZ4Zmo2jAx4uXmbvJLTWPGP5FxveYuwOJUHp3tz1uh42bMrf95-GkSueIZu7oJIsD2rPzeXPf7h-rlgR2Gc1SXO1sZ16cyk/s1600/DSC06339.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBkO_itKa2ikdIMfx4V0GBnzRh0_Rw0pdATHPQBPDQSpRiqZ4Zmo2jAx4uXmbvJLTWPGP5FxveYuwOJUHp3tz1uh42bMrf95-GkSueIZu7oJIsD2rPzeXPf7h-rlgR2Gc1SXO1sZ16cyk/s1600/DSC06339.JPG" height="112" width="200" /></a></span></div>
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">In a small pan, add oil, then temper with mustard seeds and curry leaves. Add this seppangilangu mixture and fry till the raw smell of masala leaves out completely.</span></li>
</ul>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8r9g7SETAx4mlhM5OQ7ELKYBiMQKef-yzLoqjKqixZcQlvdxyMPdl5x0tkVINMBPWNhIiPzflY0jPMEcSbYSjv0nY8HFodNEUGBj7lZrWtXC1RDb7tUM1GYvcrc5El_w6sWZDVDAY298/s1600/DSC06341.JPG" imageanchor="1" style="display: inline !important; margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8r9g7SETAx4mlhM5OQ7ELKYBiMQKef-yzLoqjKqixZcQlvdxyMPdl5x0tkVINMBPWNhIiPzflY0jPMEcSbYSjv0nY8HFodNEUGBj7lZrWtXC1RDb7tUM1GYvcrc5El_w6sWZDVDAY298/s1600/DSC06341.JPG" height="112" width="200" /></span></a></div>
<div class="separator" style="clear: both; text-align: center;">
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<b><span style="font-family: Trebuchet MS, sans-serif;">My 2 cents</span></b><br />
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Do not bring the kilangu to boil more than a whistle, it will be very sticky to fry. Instead of frying them in hot oil, you can grill them too. This version is also good.</span></li>
</ul>
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<!-- Blogger automated replacement: "https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2F2.bp.blogspot.com%2F-uUSjQgiNIFI%2FUyRDuYh2-zI%2FAAAAAAAAD8s%2F6n7SEYtIv7Q%2Fs1600%2FDSC06341.JPG&container=blogger&gadget=a&rewriteMime=image%2F*" with "https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8r9g7SETAx4mlhM5OQ7ELKYBiMQKef-yzLoqjKqixZcQlvdxyMPdl5x0tkVINMBPWNhIiPzflY0jPMEcSbYSjv0nY8HFodNEUGBj7lZrWtXC1RDb7tUM1GYvcrc5El_w6sWZDVDAY298/s1600/DSC06341.JPG" -->Lilly Madanhttp://www.blogger.com/profile/09773854853593755814noreply@blogger.com0tag:blogger.com,1999:blog-5664503775425368389.post-30236828427694008112014-03-11T20:26:00.006-07:002014-03-27T16:58:39.387-07:00Grilled BitterGourd Fry<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf-yv8EmRIQibS2gfs8fTg3eQyQTvwfxL-WBXSJ_2ig4mlorR_ZH2VsUsbvHICtmCXOiECKLop83bPZdxL4MMHLhYCJI0Cq1GezsyufyfUpd_qs-wHXULYRo6s8OtrixPRJzAtCC4WyOM/s1600/DSC06402.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf-yv8EmRIQibS2gfs8fTg3eQyQTvwfxL-WBXSJ_2ig4mlorR_ZH2VsUsbvHICtmCXOiECKLop83bPZdxL4MMHLhYCJI0Cq1GezsyufyfUpd_qs-wHXULYRo6s8OtrixPRJzAtCC4WyOM/s1600/DSC06402.JPG" height="180" width="320" /></span></a></div>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;">Usually my amma makes bittergourd fry with the smaller ones and that tastes too good. The smaller bittergourd is available occasionally in markets and i used to cook with the bigger ones itself which is more bitter.It needs more ingredients to be added with this to make this good to eat. I used to make pakodas with bittergourd and that will be too good, but consumes more oil. So i tried with the grilled option and that comes good. Here is the recipe</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span></div>
</div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients</b></span></div>
<div>
<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Bitter gourd - 1 large</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">All purpose flour - 3 tsp</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Corn starch - 1 tsp</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Chilli powder - 1/2 tsp</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Salt - 1/4 tsp</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Oil - 2 tsp</span></li>
</ul>
</div>
<div>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Cooking steps</b></span></div>
<div>
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Cut the bittergourd into round sized ones. Cook it till its tender and keep aside</span></li>
</ul>
</div>
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<span style="font-family: Trebuchet MS, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNBqRKqru8-SjRnvwHR5SptcZX7GOrMTF76xzyk1XcujeMq8UzHVcYwzNhK3yxQN5r6T_Al17F4QNn1OhyphenhyphengUdwWCK8wJTQa0LSY0Mc_Hphv3MQcmotyxidcaVxBbwaSu9FwqZYsDJM74k/s1600/DSC06377.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNBqRKqru8-SjRnvwHR5SptcZX7GOrMTF76xzyk1XcujeMq8UzHVcYwzNhK3yxQN5r6T_Al17F4QNn1OhyphenhyphengUdwWCK8wJTQa0LSY0Mc_Hphv3MQcmotyxidcaVxBbwaSu9FwqZYsDJM74k/s1600/DSC06377.JPG" height="112" width="200" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSAIEtpSM6ZMrFF0YhzUT3rdXAy9So4RoV5Rnvav6sWFQm0IK6O3MZnFSYAfUFCmWTvN37KOmStpvcS2JvjNpcE-P807j1mRBgaEjTt3DTF_CQYqqZx1h7z_0sfcBaHjoGXOyHWQ-Y1Yo/s1600/DSC06380.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiSAIEtpSM6ZMrFF0YhzUT3rdXAy9So4RoV5Rnvav6sWFQm0IK6O3MZnFSYAfUFCmWTvN37KOmStpvcS2JvjNpcE-P807j1mRBgaEjTt3DTF_CQYqqZx1h7z_0sfcBaHjoGXOyHWQ-Y1Yo/s1600/DSC06380.JPG" height="112" width="200" /></a></span></div>
<div>
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">In a bowl, Mix all purpose flour, corn starch, salt and chilli with little salt and make it a thick paste. Add the boiled bittergourd and make the bittergourd coated well with the paste. </span></li>
</ul>
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<span style="font-family: 'Trebuchet MS', sans-serif; text-align: left;">Preheat oven to 180 deg C. Spread oil on a baking sheet and place the bittergourd on it and keep the baking sheet in the middle rack of the oven. Set the timer for 20 mins. Flip to the other side in the mid interval</span></div>
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">I observed even after its grilled finely in the oven, a little raw smell came out of this andso i added 1/2 tsp of oil in a hot skillet and fried it for just a min. This came out crispy and tasty.</span></li>
</ul>
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<b><span style="font-family: Trebuchet MS, sans-serif;">My 2 cents</span></b><br />
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">You can add jaggery or sugar to bittergourd while you boil to avoid bitterness on it.</span></li>
</ul>
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Lilly Madanhttp://www.blogger.com/profile/09773854853593755814noreply@blogger.com2tag:blogger.com,1999:blog-5664503775425368389.post-44921539050818881422014-03-09T20:28:00.002-07:002014-03-24T17:48:12.328-07:00Semiya Upma<div dir="ltr" style="text-align: left;" trbidi="on">
<b><span style="font-family: Trebuchet MS, sans-serif;">Semiya upma</span></b><br />
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<span style="font-family: Trebuchet MS, sans-serif;">This is a very easy to cook breakfast dish that comes handy when I run out of idli dosa batter and chappathi flour. This can be done in 15 mins time.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<b><span style="font-family: Trebuchet MS, sans-serif;">Ingredients</span></b><br />
<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Semiya - 1 cup</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Carrot chopped - 1/8 cup</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Beans chopped - 1/8 cup</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Onion - 1 small sized or 1/8 cup of chopped</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Ginger - a small </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Garlic - 2 clove</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Cashews - few</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Curry leaves - few</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Corainder leaves - few</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Red chilli - 1</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Mustard seeds - 1/2 tsp</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Oil - 1 tsp</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Ghee - 1 tsp</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Salt - 1/4 tsp</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Water - 2 cups</span></li>
</ul>
<b><span style="font-family: Trebuchet MS, sans-serif;">Cooking steps</span></b><br />
<ol style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">In a hot pan, Add oil and mustard seeds and curry leaves and let it sputter.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Add cashews and fry it for few seconds</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Add chopped onion, carrot and beans and add salt.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Add little water ( say 1/4 cup) and boil vegetables.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Add remaining 1 and 3/4 cup water and boil till the water starts rolling.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Add the semiya at this stage and give a quick stir and keep the lid closed for 5 mins.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Open the lid and let the semiya absorb the water and cook fully.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Add a tsp of ghee and garnish with coriander.</span></li>
</ol>
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<b><span style="font-family: Trebuchet MS, sans-serif;">My 2 cents</span></b><br />
<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Choice of vegetables are purely optional. I just like red, green and white combination. So I decided to takeup carrot and beans. You can add corn and cauliflower also.</span></li>
</ul>
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Lilly Madanhttp://www.blogger.com/profile/09773854853593755814noreply@blogger.com0tag:blogger.com,1999:blog-5664503775425368389.post-75882133172061437512014-03-09T20:03:00.003-07:002014-03-27T17:00:59.115-07:00paal kozhukkattai<div dir="ltr" style="text-align: left;" trbidi="on">
<b><span style="font-family: Trebuchet MS, sans-serif;">Paal Kolukkattai</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></b>
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<b><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></b>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Paal kolukkattai is an authentic south indian food which we make for all the pooja festivals. This is my hubbys and Charan's(my kid) all time favourite food too. My amma and me used to make it in palm jaggery. But my hubby loves to have it with jaggery. So I started making them in normal jaggery. It tastes too good. Here is the recipe</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<b><span style="font-family: Trebuchet MS, sans-serif;">Ingredients</span></b><br />
<br />
<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Rice flour - 1 cup</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Jaggery - 1/2 cup</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Coconut grated - 1/4 cup</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Sukku/Dried ginger - a small piece</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Cardamom - 3 to 4 </span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Water - as required</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Salt - l/8 tsp</span></li>
</ul>
<b><span style="font-family: Trebuchet MS, sans-serif;">Cooking steps</span></b><br />
<ol style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Sift rice flour and add salt to it</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Slowly add water and prepare the dough</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Divide the dough into small balls and keep aside</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Mince sukku and cardamom and keep aside</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Extract 1 cup of coconut milk from the grated coconut </span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">In a pan, add 1 cup of water and jaggery and boil for sometime.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Strain the impurities from jaggery and keep the jaggery water to boil.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Add coconut milk,sukku and cardamom to the jaggery water and boil till it starts rolling</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Slowly add rice flour balls to it and keep it closed to cook it fully.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Serve with little ghee.</span></li>
</ol>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<b><span style="font-family: Trebuchet MS, sans-serif;">My 2 cents</span></b><br />
<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Make sure the dough is not sticky .If its sticky by mistake, add little rice flour to bring to the consistency or use squeeze bottle or idiyappam press to directly line the batter inside the jaggery(This version of Kolukattai is too good)</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">You can seperately cook the rice flour balls and add to the jaggery.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">You can use fresh ginger also to substitute for the dried one.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">If the jaggery is more watery then you can add little boiled moong dhal or sago(javvarisi) also.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">You can add little grated coconut also. That tastes too good.</span></li>
</ul>
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Lilly Madanhttp://www.blogger.com/profile/09773854853593755814noreply@blogger.com0tag:blogger.com,1999:blog-5664503775425368389.post-82826704951410542642014-03-07T16:43:00.003-08:002014-03-27T17:04:53.810-07:00Narthangai Rasam/Bitter Orange Rasam<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></b>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Whenever we travel to my hubbys home at his native, my father in law will bring narthangai from his farm. My aunt will make pickles with half of them and the rest will be reserved for making rasam. My hubby loves this rasam and he asked me to try it out. I hesitated it a bit as I was thinking of bittery rasam and later I turned to be a big fan of this rasam. I believe you would love them too. </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients</b></span><br />
<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Pepper - 1 and 1/2tsp</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Cumin seeds - 1tsp</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Hing - 1/4tsp</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Garlic - 3 cloves</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Turmeric powder - 1/4 tsp</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Salt - 1/4 tsp</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Green or red chilli - 1</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Tomato - 1 small sized</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Coriander leaves - few</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Curry leaves - few</span></li>
</ul>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Cooking steps</b></span><br />
<ol style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Blend pepper and cumin seeds to a coarse powder.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Add garlic and red chilli and blend.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Now add tomato, hing and turmeric powder and blend well.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Extract 1tbsp of narthangai juice, strain it and keep aside</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">In a small pan, add 1tsp of oil and add mustard and curry leaves. Let them sputter</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Add this ground mixture, add salt to it and boil it till the raw smell disappears completely</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Then add 2 cups of water to it and let it boil till the first rolling of rasam. Add this narthangai juice at this stage and switch off the burner. </span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Garnish with coriander leaves</span></li>
</ol>
<ul style="text-align: left;">
</ul>
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<span style="font-family: Trebuchet MS, sans-serif;"><b><br /></b></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>My 2 cents</b></span><br />
<ul>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">You can use lemon instead of narthangai too.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Once I tried orange rasam also. I skipped tomato and extracted a juice from 1 orange and added. It tastes too good(I will post them later).</span></li>
</ul>
</div>
</div>
Lilly Madanhttp://www.blogger.com/profile/09773854853593755814noreply@blogger.com0tag:blogger.com,1999:blog-5664503775425368389.post-42503044967824305812014-03-07T16:21:00.001-08:002014-03-27T17:09:01.442-07:00Carrot Burji/Carrot/Puttu<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Trebuchet MS, sans-serif;">Usually this is called as carrot puttu in south most part of tamilnadu. It goes well with kara kulambu and sambar.This is one of my favourites and i love to have it with plain rice itself.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients</b></span><br />
<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Carrot - 1 cup</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Onion - 1 medium sized</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Coconut - 2 tbsp</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Oil- 1 tsp</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Mustard seeds-1/4 tsp</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Curry leaves - few</span></li>
</ul>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Cooking steps</b></span><br />
<ol style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Cut onions into small piece.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Grate the carrot and coconut seperately.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Coarsely grind coconut and cumin seeds.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Mix carrot, onion, ground coconut and add salt.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">In a tawa, add oil and mustard seeds, curry leaves to temper and let it sputter.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Add the carrot mixture and stir for a min.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Add little water say 1/8cup approximately.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Keep the tawa closed for 8 mins.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">After that open the lid and stir well till it is cooked fully.</span></li>
</ol>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>My 2 cents</b></span></div>
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<ul>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Usually i add carrot and onion together and fry together to retain the original colour of carrot in the final food. You can fry onions seperately and add carrot also.</span></li>
</ul>
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Lilly Madanhttp://www.blogger.com/profile/09773854853593755814noreply@blogger.com0tag:blogger.com,1999:blog-5664503775425368389.post-63562217740924200622014-03-07T16:00:00.004-08:002014-03-28T17:19:58.582-07:00Butter Chicken<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Basically chicken is one among the things that </span><span style="font-family: 'Trebuchet MS', sans-serif;">doesnt have any aroma of its own and </span><span style="font-family: 'Trebuchet MS', sans-serif;">goes well with any spice added to it. Hence it can be prepared like pepper chicken, chilli chicken. Butter chicken is the easiest one to prepare and even kids would love eating them. This creamy texture and taste can very well goes with roti, naan, parotta or even jeera rice.My kid Haricharan normally doent like any spicy dish. He tried it with rotis and he liked it a lot. Here is the simple recipe to make it.</span><span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Ingredients</b></span><br />
<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Chicken - 250 gms</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Butter - 2 tbsp</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Ginger garlic paste - 1 tbsp</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Cashews - 6 to 8</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Milk - 1 cup(preboiled and cooled)</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Onion - 1 small sized (optional)</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Tomato - 2 medium sized</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Tomato sauce - 1 tbsp</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Kasoori methi (dried)- 1 tsp</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Chilli powder - 1/2 tsp</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Garam masala - 1 tsp</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Coriander powder - 1/2 tsp</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Oil - 1 tbsp</span></li>
</ul>
<span style="font-family: Trebuchet MS, sans-serif;"><b>Cooking steps</b></span><br />
<div>
<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Cut Onions, tomatoes and chicken into small pieces and keep aside</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Grind cashews with little milk(1 tbsp) to a fine paste in a blender/mixer.</span></li>
</ul>
</div>
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<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Add tomato sauce and ground cashew paste in milk and mix well and keep aside</span></li>
</ul>
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<span style="font-family: Trebuchet MS, sans-serif;"></span><br />
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<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Add chilli powder, coriander powder and garam masala and mix well</span></li>
</ul>
</div>
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<div>
<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">In a preheated frying pan, Add a tsp of butter and let it melts.</span></li>
</ul>
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<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Add chicken in tawa and make a quick stir.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Add salt and garam masala to the chicken and let it cook completely and keep aside.</span></li>
</ul>
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<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Add a tbsp of butter to the same tawa.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Then add onion and fry till it is transparent.</span></li>
</ul>
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<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Add ginger garlic paste to the fried onion and stir well.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Add the sliced tomato and cook till the raw smell disappears completely.</span></li>
</ul>
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<ul>
<li><span style="font-family: 'Trebuchet MS', sans-serif; text-align: left;">Now simmer the stove and slowly add milk mixture and make sure the milk is not curdling.</span></li>
</ul>
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<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Add fried chicken to the mixture and stir well</span></li>
</ul>
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<li><span style="font-family: 'Trebuchet MS', sans-serif;">Add 1 tbsp of butter and switch off the stove</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">Garnish with kasoori methi.</span></li>
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<b style="font-family: 'Trebuchet MS', sans-serif;">My 2 cents</b><br />
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<li><span style="font-family: Trebuchet MS, sans-serif;">Adding onions are purely optional. I added this since i like onion aroma in the butter chicken.You can puree the tomato and add it.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">I used salted butter so skipped to add salt in the final gravy.</span></li>
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Lilly Madanhttp://www.blogger.com/profile/09773854853593755814noreply@blogger.com0tag:blogger.com,1999:blog-5664503775425368389.post-79508299036691015602014-03-05T14:15:00.006-08:002014-03-05T16:25:08.155-08:00Wheat Parantha<div dir="ltr" style="text-align: left;" trbidi="on">
<b><span style="font-family: Trebuchet MS, sans-serif;">Wheat Parantha</span></b><br />
<b><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></b>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRQBK1u4cKTfCRNAWxVF0i1sh1vYRobuNDdNSPOUq6XMCOM5i8ShxreMeD662eSRcSOF0VmtQZTwqBgfbTn1GHrT7yI7E_PcVf-_Z6eqJPxXY-IsLRWKkfwiNI4SeS3NYKDyv3riJ4BII/s1600/DSC05764.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRQBK1u4cKTfCRNAWxVF0i1sh1vYRobuNDdNSPOUq6XMCOM5i8ShxreMeD662eSRcSOF0VmtQZTwqBgfbTn1GHrT7yI7E_PcVf-_Z6eqJPxXY-IsLRWKkfwiNI4SeS3NYKDyv3riJ4BII/s1600/DSC05764.JPG" height="180" width="320" /></span></a></div>
<b><span style="font-family: Trebuchet MS, sans-serif;"><br /></span></b>
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Almost everyone loves to eat parantha. Making parantha in all purpose flour is very very easy. Maida parantha is a bit high caloried and my hubby doesnt prefer maida for making any dish. He would love to have the wheat version of any food. Even if its appam, poori or anything, he would ask me to try with wheat only. He is very fond of the dishes made with wheat. So he asked me to try the parantha in only wheat flour and that came out well. I found this recipe is much simple than the other tricks for making soft paranthas.</span><span style="font-family: 'Trebuchet MS', sans-serif;">Here is the recipe.</span><span style="font-family: 'Trebuchet MS', sans-serif;"> </span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<b><span style="font-family: Trebuchet MS, sans-serif;">Ingredients</span></b><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<span style="font-family: Trebuchet MS, sans-serif;">Wheat - 2 cups ( for 5 paranthas)</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Salt - 1/2 tsp</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Water - as required</span><br />
<span style="font-family: Trebuchet MS, sans-serif;">Oil - as required.</span><br />
<span style="font-family: Trebuchet MS, sans-serif;"><br /></span>
<b><span style="font-family: Trebuchet MS, sans-serif;">Cooking steps</span></b><br />
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<ul style="text-align: left;">
<li><span style="font-family: Trebuchet MS, sans-serif;">Sift wheat flour in a large bowl and add salt with it.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Slowly add water and make the dough like chappathi dough and add 1 tbsp of oil and keep it aside for 30 mins.</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Divide the dough into 5 bigger balls ( 7 - 10cm diameter approx).<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf_H5yNutGRyhUK2iro5TMQzvTtZNLkjvMWR2WrUctuN3KINXiCt1iSMZNwfXFFx9nMEnFFWYO_h7t98X-yygi3cfpqWPa69fQQwmyAg3Yr_xIytlR236c7LwlwDJh9SwnUfu10fsLsZc/s1600/DSC05433.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhf_H5yNutGRyhUK2iro5TMQzvTtZNLkjvMWR2WrUctuN3KINXiCt1iSMZNwfXFFx9nMEnFFWYO_h7t98X-yygi3cfpqWPa69fQQwmyAg3Yr_xIytlR236c7LwlwDJh9SwnUfu10fsLsZc/s1600/DSC05433.JPG" height="180" width="320" /></a></span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Take a large plate and turn it to the back and place a wheat flour ball on it. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV1TpyBB98bJZoWoWLXBuu5K59hkoTAYJrmuwW0yIcW6Zh2a1mTtVVYKL-6VH9ROTb_GOHbbbuBQ8mttOgGb85uok6R9zfl6dL5wFgV8YqlVTDR8Cpt9myLZa12CNEhTInEbn_us09_XM/s1600/DSC06037.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV1TpyBB98bJZoWoWLXBuu5K59hkoTAYJrmuwW0yIcW6Zh2a1mTtVVYKL-6VH9ROTb_GOHbbbuBQ8mttOgGb85uok6R9zfl6dL5wFgV8YqlVTDR8Cpt9myLZa12CNEhTInEbn_us09_XM/s1600/DSC06037.JPG" height="180" width="320" /></a></span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Gently start rolling the ball into a circle shape using rolling pin and make a bigger circle on the dough till the end of the plate.( Rolled out dough is now thin as paper)<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgREdmXjuHEtCyBrhsiUsIF8BccXHdbMY9_6IcbEhwKfAKZgPVAgLe55-lVj9KiEpqGVeHwojDkuLbPFzbEPPxWSETKgGBZfokygyLG-e96U43T1WvVv26SjCazk-OHbk5ga-UPqEy6lRQ/s1600/DSC06039.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgREdmXjuHEtCyBrhsiUsIF8BccXHdbMY9_6IcbEhwKfAKZgPVAgLe55-lVj9KiEpqGVeHwojDkuLbPFzbEPPxWSETKgGBZfokygyLG-e96U43T1WvVv26SjCazk-OHbk5ga-UPqEy6lRQ/s1600/DSC06039.JPG" height="180" width="320" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDw4ZC_gG3AvacZAaf9hSNwDM1xRJiu9LZX1P0LZvlxlV4p6k3pa0n_0wWZJd63Wq_oJeXRnuFK4fSQEMwHI4WwNfLyZaw33TwycvSgJOoq9Z1ByaNiZ52GaWK2dIMJdgiQ3pmValit9A/s1600/DSC06040.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDw4ZC_gG3AvacZAaf9hSNwDM1xRJiu9LZX1P0LZvlxlV4p6k3pa0n_0wWZJd63Wq_oJeXRnuFK4fSQEMwHI4WwNfLyZaw33TwycvSgJOoq9Z1ByaNiZ52GaWK2dIMJdgiQ3pmValit9A/s1600/DSC06040.JPG" height="180" width="320" /></a></span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Grease the dough with a tsp of oil and then grease with wheat flour(Do not avoid this step. By doing so, you can get the layers on the parantha)</span>.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuGwfOlx01-rUnyTpOFyiR3IkDDzN29_CUw2A7Ahe-vOrMqVj6Qj-UgWqA8jw_wVfoMeClYFdigv8qEJkMWbUVgz3n5y44hIz9EZiqonW5XWdVOQ-8hHzvj3x-JKcGaLqDCuJI9yk_0SQ/s1600/DSC06049.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuGwfOlx01-rUnyTpOFyiR3IkDDzN29_CUw2A7Ahe-vOrMqVj6Qj-UgWqA8jw_wVfoMeClYFdigv8qEJkMWbUVgz3n5y44hIz9EZiqonW5XWdVOQ-8hHzvj3x-JKcGaLqDCuJI9yk_0SQ/s1600/DSC06049.JPG" height="180" width="320" /></a></li>
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<li><span style="font-family: Trebuchet MS, sans-serif;">Slowly make pleates from one side of the circle to the other.<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLyX1XmE-ORcGTs8FapMeRe97tHKFIYYLd4snIWti2MJ7ywf9YmGlt_NlZqgEsHi9u-zBdzwvfU2bYC-CtKdj2JO94z3dLUSxrX5-xmhg2MYN3o6Ua1Vez8bKahBaIxfTF7snio8WGW0w/s1600/DSC06050.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiLyX1XmE-ORcGTs8FapMeRe97tHKFIYYLd4snIWti2MJ7ywf9YmGlt_NlZqgEsHi9u-zBdzwvfU2bYC-CtKdj2JO94z3dLUSxrX5-xmhg2MYN3o6Ua1Vez8bKahBaIxfTF7snio8WGW0w/s1600/DSC06050.JPG" height="180" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB0HUau8XYgMQWlwXUHg788QgtC6U6CVdZBEkabbVeadu97lJdel-P5k8TY6cTtNh636LVCUxGFV-Q26Ac3KlX-hQGijVP5JGHTLX18UbFFHz6nDLhT1R8tnB19Cwg3Ol4Ji8YHDULF38/s1600/DSC06051.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjB0HUau8XYgMQWlwXUHg788QgtC6U6CVdZBEkabbVeadu97lJdel-P5k8TY6cTtNh636LVCUxGFV-Q26Ac3KlX-hQGijVP5JGHTLX18UbFFHz6nDLhT1R8tnB19Cwg3Ol4Ji8YHDULF38/s1600/DSC06051.JPG" height="180" width="320" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdimMQxwFtSgWnOy27yx0fj9lmSoOB7e76kCQlfmI_lkTl-ICaBfWsAjv58IhmTZLyJGXkKp9SjNxWwO1Adi3aNhFDAq4EH6ZGKZjupuElHcrUyToCCuRnpk_owJh7mdXDrJonUeb04YI/s1600/DSC06052.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdimMQxwFtSgWnOy27yx0fj9lmSoOB7e76kCQlfmI_lkTl-ICaBfWsAjv58IhmTZLyJGXkKp9SjNxWwO1Adi3aNhFDAq4EH6ZGKZjupuElHcrUyToCCuRnpk_owJh7mdXDrJonUeb04YI/s1600/DSC06052.JPG" height="180" width="320" /></a></span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Now slowly stretch the pleated dough lenghwise. This should result as twice as the original pleated dough length.</span></li>
<li><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJUdP-d9iQ7e5p5-EK2uP3hI0UTT726pNpS9C6IFYk4ec98HsGlJGI_we_9jAepFDtlFcXvcTuBYHOJtgQD6ixNG8N9hT18sl0g1W1NVCnJyP6w40BOB0P9fJTxV4AeVMkDHvBBygTGuM/s1600/DSC06053.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><span style="font-family: Trebuchet MS, sans-serif;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJUdP-d9iQ7e5p5-EK2uP3hI0UTT726pNpS9C6IFYk4ec98HsGlJGI_we_9jAepFDtlFcXvcTuBYHOJtgQD6ixNG8N9hT18sl0g1W1NVCnJyP6w40BOB0P9fJTxV4AeVMkDHvBBygTGuM/s1600/DSC06053.JPG" height="180" width="320" /></span></a></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Holding one end of the roll, start rolling the other end to form round shape.(roll like a swiss roll</span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDjZNp-3prSgJawAEXDyoDmrpcPPKNyKGEHJe2K89GpbwZWogrFrEg6AzKIv_D1l1eNofkCSRARKgIUZaEZbdqo-c7whncw_BcQ8pa_LWhfPemKqKKWCYDj2LGjc0ToZj1g4IJn-JQnF8/s1600/DSC06054.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhDjZNp-3prSgJawAEXDyoDmrpcPPKNyKGEHJe2K89GpbwZWogrFrEg6AzKIv_D1l1eNofkCSRARKgIUZaEZbdqo-c7whncw_BcQ8pa_LWhfPemKqKKWCYDj2LGjc0ToZj1g4IJn-JQnF8/s1600/DSC06054.JPG" height="180" width="320" /></a></span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Gently press the rolled out dough using rolling pin to get little bigger than the prior</span><span style="font-family: 'Trebuchet MS', sans-serif;"> circle.</span></li>
<li><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwrlSvdcbULyeV92SPG0hgI7Z5ljJt8_dEiSHIe5Z9BbF_ywV7lYlmQVXPXFgI6-RixZ9toyDtsiIR0byaQhU8WjiWqnBF1hlRwrW6PkGT8oJARueGPJ5d9WwelUU-TZqR01-ib9sG1VU/s1600/DSC06057.JPG" imageanchor="1" style="font-family: 'Trebuchet MS', sans-serif; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwrlSvdcbULyeV92SPG0hgI7Z5ljJt8_dEiSHIe5Z9BbF_ywV7lYlmQVXPXFgI6-RixZ9toyDtsiIR0byaQhU8WjiWqnBF1hlRwrW6PkGT8oJARueGPJ5d9WwelUU-TZqR01-ib9sG1VU/s1600/DSC06057.JPG" height="180" width="320" /></a><span style="font-family: 'Trebuchet MS', sans-serif;"> </span><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFp-iYsOhqq-ZiUjvhPhMhWCIUSeu6U5e5dafVrWK13bblTzt7C3T3eLWe9Z8V6ZU05Pz9FfIzbQoE8Q1mui2vT4dU_NZ076dGz8cYTjR4-tk5RA7bvMtAAhrSBvGn_VxYDxJ-t1P5UxE/s1600/DSC06058.JPG" imageanchor="1" style="font-family: 'Trebuchet MS', sans-serif; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFp-iYsOhqq-ZiUjvhPhMhWCIUSeu6U5e5dafVrWK13bblTzt7C3T3eLWe9Z8V6ZU05Pz9FfIzbQoE8Q1mui2vT4dU_NZ076dGz8cYTjR4-tk5RA7bvMtAAhrSBvGn_VxYDxJ-t1P5UxE/s1600/DSC06058.JPG" height="180" width="320" /></a></li>
<li><span style="font-family: Trebuchet MS, sans-serif;">Fry both the sides of the rolled out dough in a hot tawa and make the parantha ready. you can see the layers appear while frying the parantha. </span></li>
<li><span style="font-family: Trebuchet MS, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip5uZ8lpgdE35Lxc_aeTu1YX38hTgxn528eOVOYUFV3vKy8FKQHw3HBkReYpCuh_BcmFoAH7SiUjUzoNqaSCJ1gKpfASIlVOsbzeq9-9ShKozbXT_4bFUGNhIYPp3uwIwx9Nxg83_OARo/s1600/DSC05760.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEip5uZ8lpgdE35Lxc_aeTu1YX38hTgxn528eOVOYUFV3vKy8FKQHw3HBkReYpCuh_BcmFoAH7SiUjUzoNqaSCJ1gKpfASIlVOsbzeq9-9ShKozbXT_4bFUGNhIYPp3uwIwx9Nxg83_OARo/s1600/DSC05760.JPG" height="180" width="320" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4HFK6WZ3gAAcnQ7Wli5Un26Onkhf6ZjodEALEMYGjw83pl-teDrQ_6-4GdDlyz9N1KzmBvYJBpRPQHnV20xkuKeqG5wisPNRzD5nY2a-hTwYIZkStg324lHw7PQpKMOXi0kzzVxoqBAo/s1600/DSC06077.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4HFK6WZ3gAAcnQ7Wli5Un26Onkhf6ZjodEALEMYGjw83pl-teDrQ_6-4GdDlyz9N1KzmBvYJBpRPQHnV20xkuKeqG5wisPNRzD5nY2a-hTwYIZkStg324lHw7PQpKMOXi0kzzVxoqBAo/s1600/DSC06077.JPG" height="180" width="320" /></a></span></li>
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<span style="font-family: Trebuchet MS, sans-serif;"><b>My 2 cents</b></span><br />
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<ul style="text-align: left;">
<li><span style="font-family: 'Trebuchet MS', sans-serif;">You can make maida parantha using the same method also.</span></li>
<li><span style="font-family: 'Trebuchet MS', sans-serif;">To get more softer paranthas you can add curd also.</span></li>
</ul>
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Lilly Madanhttp://www.blogger.com/profile/09773854853593755814noreply@blogger.com0