tag:blogger.com,1999:blog-41572873804217130002020-02-29T13:02:17.004+08:00Indian Recipe Corner | Indian Recipe GuideThe authentic health oriented recipe guide for Indian Kitchen with traditional touch.Hamsihttp://www.blogger.com/profile/01986779568324943565noreply@blogger.comBlogger194125tag:blogger.com,1999:blog-4157287380421713000.post-42702294886001766822014-04-29T21:57:00.000+08:002014-04-29T21:57:00.558+08:00Potato stir fry<div class="separator" style="clear: both; text-align: center;"><a href="https://images-blogger-opensocial.googleusercontent.com/gadgets/proxy?url=http%3A%2F%2Flh4.ggpht.com%2F-2py9H-g_F0A%2FU1parf98C5I%2FAAAAAAAAFHY%2FIOWTr1oOQ5Y%2Fs640%2FPhotoGrid_1396517152374.jpg&container=blogger&gadget=a&rewriteMime=image%2F*" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://lh4.ggpht.com/-2py9H-g_F0A/U1parf98C5I/AAAAAAAAFHY/IOWTr1oOQ5Y/s640/PhotoGrid_1396517152374.jpg" /></a></div><div dir="ltr"><b></b></div><div style="text-align: justify;"><b><b><br /></b></b></div><div style="text-align: justify;"><b><b>Ingredients</b></b></div><br /><div dir="ltr" style="text-align: justify;">Potato -4</div><div dir="ltr"></div><div style="text-align: justify;">Turmeric powder - a pinch</div><div style="text-align: justify;">Salt to taste</div><div style="text-align: justify;">Curry leaves - 6</div><div style="text-align: justify;">Any vegetable oil<b> </b>- 6 tsp ( I used canola oil)</div><br /><div dir="ltr" style="text-align: justify;"><br /></div><div dir="ltr" style="text-align: justify;"><b>Spices to roast & powder :</b></div><div dir="ltr"></div><div style="text-align: justify;">Curry leaves - 6 </div><div style="text-align: justify;">Cumin seeds - 1tsp</div><div style="text-align: justify;">Pepper - 1tsp</div><div style="text-align: justify;">Corriander seeds - 1tsp</div><div style="text-align: justify;">Dry red chilli - 1 or 2</div><br /><div dir="ltr" style="text-align: justify;"><br /></div><div dir="ltr"></div><div style="text-align: justify;"><b>Method</b></div><div style="text-align: justify;">Wash potatoes, peel the skin and again wash. Cut into cubes and soak in water. Soaking any vegetable in water prior to cooking fastens the cooking process. Heat the pan and dry roast the spices listed out by adding in order. Once corriander seeds starts to spurt or before it turns dark remove from flame, cool and grind to coarse powder.</div><br /><div dir="ltr" style="text-align: justify;">Now add oil to non - stick pan and heat it. Add the remaining curry leaves, followed by turmeric powder, salt and the prepared spice powder. Just give a gentle stir and add the cubed potatoes. Mix well. Close the lid ans cook in low flame with continuous stir in intervals.</div><div dir="ltr" style="text-align: justify;"><br /></div><div dir="ltr"></div><div style="text-align: justify;"><b>Note: </b></div><div style="text-align: justify;">The speciality of this fry is its aroma. Curry leaves dominates the flavour easing quick digestion avoiding gastric problems also. Serves great to eat with rice, chapathi and can be taken as it is also.</div><br /><div class="separator" style="clear: both; text-align: center;"> </div>Hamsihttp://www.blogger.com/profile/01986779568324943565noreply@blogger.com2tag:blogger.com,1999:blog-4157287380421713000.post-39662817025482200222014-01-14T21:50:00.002+08:002014-04-30T09:15:50.001+08:00Tangy gravy <div style="text-align: justify;">Tangy gravy or puli kulambu as referred in Tamil is an unavoidable delicious gravy cooked very often in South Indian homes. The gravy takes the taste of the vegetable it is cooked along with. Only selected vegetables are cooked in this manner. Ladys' finger, brinjal, wonder berry, baby eggplant, ivy guard and bitter guard are among them. But the cooking method is the same with whatever vegetable it is cooked along.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Here the recipe is explained with wonder berry. Even then the tangy gravy cooked with bitter guard and baby eggplant is also displayed.</div><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="http://1.bp.blogspot.com/-u7ijCC2AFW0/UtU8OP93EEI/AAAAAAAAFAU/6WWQwtYksIY/s1600/manathakkali.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-u7ijCC2AFW0/UtU8OP93EEI/AAAAAAAAFAU/6WWQwtYksIY/s320/manathakkali.png" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Manathakkali vithai puli kulambu - Wonder berry Tangy gravy</td></tr></tbody></table><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="http://2.bp.blogspot.com/-tLTTpfi5HTE/UtU8nG9uEHI/AAAAAAAAFAc/1LzJyvMV2jE/s1600/bitter.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://2.bp.blogspot.com/-tLTTpfi5HTE/UtU8nG9uEHI/AAAAAAAAFAc/1LzJyvMV2jE/s320/bitter.png" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Pagarkai puli kulambu - Bitterguard tangy gravy</td></tr></tbody></table><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="http://4.bp.blogspot.com/-z6hhnMBf_1M/UtU9EgRimqI/AAAAAAAAFAk/7e-TUnRb1yE/s1600/sundakkai-vathal.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://4.bp.blogspot.com/-z6hhnMBf_1M/UtU9EgRimqI/AAAAAAAAFAk/7e-TUnRb1yE/s320/sundakkai-vathal.png" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Sundakai puli kulambu - Baby eggplant tangy gravy</td></tr></tbody></table><div style="text-align: justify;"><h4>Ingredients:</h4>Manathakkali vithai (Wonder berry) - 1/4 cup</div><div style="text-align: justify;">Tamarind - 1/2 a size of lemon </div><div style="text-align: justify;">Shallots - 10</div><div style="text-align: justify;">Garlic - 6</div><div style="text-align: justify;">Sambar powder - 3 tsp</div><div style="text-align: justify;">Jaggery - a tiny bit</div><div style="text-align: justify;"><br /></div><h4>For Tempering:</h4><div style="text-align: justify;">Sesame oil - 1/4 cup</div><div style="text-align: justify;">Mustard - 1/2 tsp</div><div style="text-align: justify;">Fenugreek - 1/4 tsp</div><div style="text-align: justify;">Cumin seeds - 1/4 tsp</div><div style="text-align: justify;">Chana dal - 1 tsp</div><div style="text-align: justify;">Dry red chilli - 1</div><div style="text-align: justify;">Curry leaves - handful</div><div style="text-align: justify;">Asafoetida powder - 1/4 tsp</div><div style="text-align: justify;"><br /></div><h4>Method: </h4><div style="text-align: justify;"><br /></div><div style="text-align: justify;">1. Soak the tamarind in 1/2 cup of warm water for about 10-15 minutes. Squeeze the tamarind and get the filtered extract in a bowl.<br />2. Get the shallots ready by peeling the outer skin and rinsing. Similarly garlic and keep aside.Clean the manathakkali seeds by removing from its sprig and soal it in a bowl of water for 5 minutes to remove the mud sticked to it.<br />3. Heat a tsp of oil in a pan and roast the sundakka and manathakkali vathal in medium flame for about a minute.<br />4. Heat a thick bottomed kadai, add 1/4 cup of sesame oil. Once the oil is hot enough add shallots and garlic. Keep the flame low and roast till onions become transparent and garlic is soft.<br />5. Next add in the sambhar powder in slow flame. roast the sambhar powder in slow flame for about 1-2 minutes, till you see change in colour.<br />6. Add in the tamarind water and some curry leaves. Add salt to taste and stir well. Let the kuzhambu boil in medium flame for about 5 minutes.</div><div style="text-align: justify;">7. The oil should seperate from the curry, only on seeing that, add in the roasted manathakkali seeds. Add a small piece of jaggery at the end and continue boiling forabout 2-3 minutes.</div><div style="text-align: justify;">8. Now do the tempering as heat the oil, drop in the mustard and allow it to pop, add chana dal, jeeragam, fenugreek, dry red chilli, asafoetida powder and curry leaves.</div><div style="text-align: justify;">9. Add the tempered ingredients to the gravy.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Switch off the flame and serve hot with rice and pappads and ghee if favoured. Can have this gravvy as a side, for curd rice also instead of pickle.</div><div style="text-align: justify;"><br /></div><h4>Notes:</h4><div style="text-align: justify;"><br /></div><div style="text-align: justify;">The same method can be applied to cook both fresh and dried sundakkai - the baby eggplant and bitterguard. When using dried ones, add salt moderately as the dried seeds are made by soaking the fresh ones in salt water and drying it.</div><div style="text-align: justify;"><br /></div>Hamsihttp://www.blogger.com/profile/01986779568324943565noreply@blogger.com1tag:blogger.com,1999:blog-4157287380421713000.post-82732606436666381832014-01-13T17:00:00.000+08:002014-01-13T17:01:03.705+08:00Sweet Lime Rasam<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_uwpyUzoCXog/S4HcvZvAguI/AAAAAAAABCo/011EFwsTcac/s1600-h/DSC01083.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" ct="true" height="480" src="http://1.bp.blogspot.com/_uwpyUzoCXog/S4HcvZvAguI/AAAAAAAABCo/011EFwsTcac/s640/DSC01083.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;"><strong>Ingredients</strong></div><div class="separator" style="clear: both; text-align: left;">Sweet lime - 1</div><div class="separator" style="clear: both; text-align: left;">green chilli - 1</div><div class="separator" style="clear: both; text-align: left;">asafoetida - a pinch</div><div class="separator" style="clear: both; text-align: left;">turmeric powder - 1 teaspoon</div><div class="separator" style="clear: both; text-align: left;">salt to taste</div><div class="separator" style="clear: both; text-align: left;"><a href="http://www.indianrecipecorner.com/2010/04/rasam-powder.html" target="_blank">Rasam powder</a> - 2 1/2 teaspoon</div><div class="separator" style="clear: both; text-align: left;">peppercorns and cumin seeds - 1 teaspoon</div><div class="separator" style="clear: both; text-align: left;">tamarind pulp - 3 teaspoons</div><div class="separator" style="clear: both; text-align: left;">oil - 1 teaspoon</div><div class="separator" style="clear: both; text-align: left;">mustard seeds - 1 teaspoon</div><div class="separator" style="clear: both; text-align: left;">curry leaves to garnish</div><div class="separator" style="clear: both; text-align: left;">corriander leaves to garnish</div><div class="separator" style="clear: both; text-align: left;">garlic cloves- 2</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><strong>Method</strong></div><div class="separator" style="clear: both; text-align: justify;">In a mortar smash pepper, cumin and garlic cloves together to a coarse texture. Squeeze the sweet lime. Make sure no seeds are left behind. In a kadai, add tamarind pulp, <a href="http://www.indianrecipecorner.com/2010/04/rasam-powder.html" target="_blank">rasam powder</a>, turmeric powder, salt, sweet lime extract and smashed pepper, cumin and garlic cloves. Add 200ml of water and mix well. Heat oil in tava. Tamper mustard seeds, adding curry leaves, a small piece of smashed garlic clove and chilli. Now pour the tampered ingredients into the kadai and let the flame on to cook rasam. Let it be cooked till foam appears. Garnish with corriander leaves. The rasam is ready and can be had with rice.</div><div class="separator" style="clear: both; text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: justify;">The sweet lime extract can be replaced by lime, pinapple and also black grapes. These type of rasam is very good for digestion.</div>Hamsihttp://www.blogger.com/profile/01986779568324943565noreply@blogger.com0tag:blogger.com,1999:blog-4157287380421713000.post-16191965668156212312013-10-21T08:51:00.000+08:002013-10-21T08:54:55.555+08:00Baked Honey Mustard Chicken<div class="separator" style="clear: both; text-align: center;"></div><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="http://4.bp.blogspot.com/-BrQ-jEcgiZ4/UmR1_AwYcSI/AAAAAAAAEx0/9KpzYsHHlk8/s1600/DSC01024.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="424" src="http://4.bp.blogspot.com/-BrQ-jEcgiZ4/UmR1_AwYcSI/AAAAAAAAEx0/9KpzYsHHlk8/s640/DSC01024.png" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Baked Honey Mustard Chicken</td></tr></tbody></table><h4><div class="separator" style="clear: both; text-align: center;"><br /></div></h4><h4>Ingredients</h4><table style="border-collapse: collapse; width: 320px;"><tbody><tr><td style="border-bottom: 1px solid #CCC; border-right: 1px dotted #000; padding: 0 0.5em;"><span style="font-family: inherit;"><span class="ingredient-amount" id="lblIngAmount" style="background-color: white; border: 0px; line-height: 15px; margin: 0px; outline: 0px; padding: 0px;">6</span><span style="background-color: white; line-height: 15px;"> </span><span class="ingredient-name" id="lblIngName" style="background-color: white; border: 0px; line-height: 15px; margin: 0px; outline: 0px; padding: 0px;">skinless, boneless chicken breast halves</span></span></td><td style="border-bottom: 1px solid #CCC; padding: 0 0.5em;">6</td></tr><tr><td style="border-bottom: 1px solid #CCC; border-right: 1px dotted #000; padding: 0 0.5em;">Dry Basil</td><td style="border-bottom: 1px solid #CCC; padding: 0 0.5em;">1 tsp</td></tr><tr><td style="border-bottom: 1px solid #CCC; border-right: 1px dotted #000; padding: 0 0.5em;">Salt</td><td style="border-bottom: 1px solid #CCC; padding: 0 0.5em;">to taste</td></tr><tr><td style="border-bottom: 1px solid #CCC; border-right: 1px dotted #000; padding: 0 0.5em;">Pepper</td><td style="border-bottom: 1px solid #CCC; padding: 0 0.5em;">2 tsp</td></tr><tr><td style="border-bottom: 1px solid #CCC; border-right: 1px dotted #000; padding: 0 0.5em;">Dry Parsley</td><td style="border-bottom: 1px solid #CCC; padding: 0 0.5em;">1/2 tsp</td></tr><tr><td style="border-bottom: 1px solid #CCC; border-right: 1px dotted #000; padding: 0 0.5em;">Paprika</td><td style="border-bottom: 1px solid #CCC; padding: 0 0.5em;">1 tsp</td></tr><tr><td style="border-bottom: 1px solid #CCC; border-right: 1px dotted #000; padding: 0 0.5em;">Honey</td><td style="border-bottom: 1px solid #CCC; padding: 0 0.5em;">1/2 cup</td></tr><tr><td style="border-bottom: 1px solid #CCC; border-right: 1px dotted #000; padding: 0 0.5em;">Prepared or Mild American Mustard cream</td><td style="border-bottom: 1px solid #CCC; padding: 0 0.5em;">1/2 cup</td></tr></tbody></table><br /><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-h5I7P1Oy6ss/UmR3KXWSw4I/AAAAAAAAEyE/9YWSDbb7UlE/s1600/DSC00999.png" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="180" src="http://3.bp.blogspot.com/-h5I7P1Oy6ss/UmR3KXWSw4I/AAAAAAAAEyE/9YWSDbb7UlE/s320/DSC00999.png" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Chicken dipped in honey mustard paste and ready for baking</td></tr></tbody></table><br /><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody><tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-W-djT2Ca7fc/UmR3Lk9ETXI/AAAAAAAAEyM/wiKdLPb5S3k/s1600/DSC01000.png" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="180" src="http://3.bp.blogspot.com/-W-djT2Ca7fc/UmR3Lk9ETXI/AAAAAAAAEyM/wiKdLPb5S3k/s320/DSC01000.png" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Dipping chicken in paste</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-pYIQWfQylVc/UmR25FWRprI/AAAAAAAAEx8/ZHi3wX_HhwY/s1600/DSC01002.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="141" src="http://2.bp.blogspot.com/-pYIQWfQylVc/UmR25FWRprI/AAAAAAAAEx8/ZHi3wX_HhwY/s320/DSC01002.png" width="320" /></a></div><br /><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody><tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-xTTAxZqBGPM/UmR3TLwjSqI/AAAAAAAAEyU/Dd2TMQHofzY/s1600/DSC01008.png" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="180" src="http://3.bp.blogspot.com/-xTTAxZqBGPM/UmR3TLwjSqI/AAAAAAAAEyU/Dd2TMQHofzY/s320/DSC01008.png" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Sprinkled with Paprika</td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-TdeTgCFrwck/UYpFBEmF2xI/AAAAAAAAEaQ/aThZyPuG4u8/s1600/DSC00665.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-XD0TQp_Pyvw/UmR45W23irI/AAAAAAAAEyg/WxyCIU7qvKA/s1600/DSC01022.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="332" src="http://1.bp.blogspot.com/-XD0TQp_Pyvw/UmR45W23irI/AAAAAAAAEyg/WxyCIU7qvKA/s640/DSC01022.png" width="640" /></a></div><br /><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="http://3.bp.blogspot.com/-Jc_tNta-dgI/UmR5AjsAJCI/AAAAAAAAEyo/VoNk-7mMO28/s1600/DSC01023.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="360" src="http://3.bp.blogspot.com/-Jc_tNta-dgI/UmR5AjsAJCI/AAAAAAAAEyo/VoNk-7mMO28/s640/DSC01023.png" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Honey Baked Chicken garnished with lemon, lettuce, grated carrot and cucumber</td></tr></tbody></table><h4>Method:</h4><div class="separator" style="clear: both; text-align: center;"></div><div></div><div style="text-align: justify;"></div><ol><li style="border: 0px; font-weight: bold; list-style-type: decimal; margin: 0px 0px 14px; outline: 0px; padding: 0px; text-align: justify;"><span class="plaincharacterwrap break" style="border: 0px; font-weight: normal; line-height: 17px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;">Preheat oven to 350 degrees F (175 degrees C).</span></li><li style="border: 0px; font-weight: bold; list-style-type: decimal; margin: 0px 0px 14px; outline: 0px; padding: 0px; text-align: justify;"><span class="plaincharacterwrap break" style="border: 0px; font-weight: normal; line-height: 17px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;">In a small bowl, combine the honey, mustard, basil, paprika, salt,pepper and parsley. Mix well. Dip the chicken in this mixture, and brush more to cover. Place it in the </span><span style="font-weight: normal; line-height: 17px;">lightly greased 9x13 inch baking tray.</span></li><li style="border: 0px; font-weight: bold; list-style-type: decimal; margin: 0px 0px 14px; outline: 0px; padding: 0px; text-align: justify;"><span class="plaincharacterwrap break" style="border: 0px; font-weight: normal; line-height: 17px; margin: 0px; outline: 0px; overflow: hidden; padding: 0px; word-wrap: break-word;">Bake in the preheated oven for 30 minutes. Turn chicken pieces over and brush with the remaining 1/2 of the honey mustard mixture. Bake for an additional 10 to 15 minutes, or until chicken is no longer pink and juices run clear. Let cool 10 minutes before serving.</span></li></ol><div style="text-align: justify;"><span style="line-height: 17px;">Note: Paprika can be replaced by Kashmiri Chilli powder in demand of more spicy flavour.</span></div><div style="text-align: justify;"><span style="line-height: 17px;"><br /></span></div><div style="text-align: justify;"><span style="line-height: 17px;">Preparation Time: 15 min</span></div><div style="text-align: justify;"><span style="line-height: 17px;">Cooking Time: 45 min</span></div>Hamsihttp://www.blogger.com/profile/01986779568324943565noreply@blogger.com1tag:blogger.com,1999:blog-4157287380421713000.post-77640936450797786052013-10-16T15:49:00.001+08:002013-10-16T15:49:53.913+08:00Whole potato fry using Air fryer<div class="separator" style="clear: both; text-align: center;"></div><h4><div class="separator" style="clear: both; text-align: center;"><br /></div><br /><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="http://4.bp.blogspot.com/-RX_qs-KBY2M/UlaWfVTdvII/AAAAAAAAEus/6YiLvQqpMUg/s1600/DSC00250.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="222" src="http://4.bp.blogspot.com/-RX_qs-KBY2M/UlaWfVTdvII/AAAAAAAAEus/6YiLvQqpMUg/s400/DSC00250.png" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Whole potato fry using Air fryer</td></tr></tbody></table></h4><h4><br /></h4>Ingredients<table style="border-collapse: collapse; width: 320px;"><tbody><tr><td style="border-bottom: 1px solid #CCC; border-right: 1px dotted #000; padding: 0 0.5em;">Potato</td><td style="border-bottom: 1px solid #CCC; padding: 0 0.5em;">8</td></tr><tr><td style="border-bottom: 1px solid #CCC; border-right: 1px dotted #000; padding: 0 0.5em;">Red Chilli powder(Kashmiri Chilli preferred)</td><td style="border-bottom: 1px solid #CCC; padding: 0 0.5em;">3 tsp</td></tr><tr><td style="border-bottom: 1px solid #CCC; border-right: 1px dotted #000; padding: 0 0.5em;">Salt</td><td style="border-bottom: 1px solid #CCC; padding: 0 0.5em;">to taste</td></tr><tr><td style="border-bottom: 1px solid #CCC; border-right: 1px dotted #000; padding: 0 0.5em;">Pepper</td><td style="border-bottom: 1px solid #CCC; padding: 0 0.5em;">2 tsp</td></tr><tr><td style="border-bottom: 1px solid #CCC; border-right: 1px dotted #000; padding: 0 0.5em;">Olive oil</td><td style="border-bottom: 1px solid #CCC; padding: 0 0.5em;">1 tsp</td></tr><tr><td style="border-bottom: 1px solid #CCC; border-right: 1px dotted #000; padding: 0 0.5em;">Sunflower Oil</td><td style="border-bottom: 1px solid #CCC; padding: 0 0.5em;">1 tsp</td></tr><tr><td style="border-bottom: 1px solid #CCC; border-right: 1px dotted #000; padding: 0 0.5em;">Turmeric Powder</td><td style="border-bottom: 1px solid #CCC; padding: 0 0.5em;">1 tsp</td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-TdeTgCFrwck/UYpFBEmF2xI/AAAAAAAAEaQ/aThZyPuG4u8/s1600/DSC00665.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a></div><h4>Method:</h4><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-RBtho33tUXo/UlaTEGZt1II/AAAAAAAAEug/_vlpl7UbXZs/s1600/DSC00245.png" imageanchor="1" style="font-weight: bold; margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="223" src="http://4.bp.blogspot.com/-RBtho33tUXo/UlaTEGZt1II/AAAAAAAAEug/_vlpl7UbXZs/s400/DSC00245.png" width="400" /></a></div><div></div><div style="text-align: justify;"></div><ol><li>Preheat the Air fryer to 5 min at 200<span style="background-color: white; color: #444444; font-family: arial, sans-serif; font-size: x-small; line-height: 17.77777862548828px;">°</span>C.</li><li>Peel the potato skin and rinse it well.</li><li>Dry the potatoes using kitchen towel. </li><li>Slit into four till half the potato to give space for spices.</li><li>Now sprinkle salt, pepper, red chili powder and turmeric powder over it.</li><li>Make sure the powders went inside the slits also.</li><li>Apply both the oil and make sure is mixed well and coated the potatoes as well.</li><li>Transfer to the grill in Air fryer.</li><li>Set the timer to 12-15 min.</li><li>Stir then and then.</li></ol><h4>Note: The oil can be replaced with butter also. Instead of Air fryer use a non stick pan with lid closed.</h4>Hamsihttp://www.blogger.com/profile/01986779568324943565noreply@blogger.com9tag:blogger.com,1999:blog-4157287380421713000.post-31980756672533977402013-09-24T14:18:00.000+08:002014-09-24T14:20:04.336+08:00Vegetable Aviyal another version<div class="separator" style="clear: both; text-align: center;"><br /></div><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="http://1.bp.blogspot.com/-xk1PO985kRg/VCJguaYgnhI/AAAAAAAAFRo/cAWBu6K2OWw/s1600/aviyal.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="http://1.bp.blogspot.com/-xk1PO985kRg/VCJguaYgnhI/AAAAAAAAFRo/cAWBu6K2OWw/s1600/aviyal.png" height="225" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Aviyal</td></tr></tbody></table><h4>Ingredients: </h4>Grated coconut - 1/2 cup<br />Green chilies - 5<br />Cumin seeds - 1/2 tsp<br />Thinly sliced yam - 1 cup<br />Cucumber Sliced - 1 cup<br />Snake gourd Sliced - 1 cup<br />Carrot Sliced - 1/4 cup<br />Long runner-beans sliced - 1/2 cup<br />Drumstick - 2<br />Curry leaves<br />Coconut oil - 3 tblsp<br />Raw bananas - 1<br />Raw mango pieces if available<br />Salt to taste<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-4C3wTTzocDI/VCJguSPF9wI/AAAAAAAAFRk/QrqccJ90mqQ/s1600/aviyal1.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" src="http://4.bp.blogspot.com/-4C3wTTzocDI/VCJguSPF9wI/AAAAAAAAFRk/QrqccJ90mqQ/s1600/aviyal1.png" height="225" width="400" /></a></div><br /><h4>Cooking Method: </h4><br /><ul><li>Grind coconut with green chilies and cumin seeds in paste and keep it aside. </li><li>Heat coconut oil in a thick bottom vessel, add vegetables and cook it on a low flame without adding water.</li><li>When the vegetables are cooked, add, salt and mix well. </li><li>Put bananas and mango pieces in cooked vegetables and cover the vessel. </li><li>When steam comes out, add the coconut paste and stir well. </li><li>Remove from fire and garnish it with curry leaves .</li></ul>Hamsihttp://www.blogger.com/profile/01986779568324943565noreply@blogger.com0tag:blogger.com,1999:blog-4157287380421713000.post-70563239161680845782013-05-08T21:27:00.000+08:002013-05-08T21:27:28.051+08:00Lemon Pickle<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="http://3.bp.blogspot.com/-fcfQBhJLLQ8/UYpGbfL5dFI/AAAAAAAAEbQ/X8yW1Oujd5c/s1600/DSC00676.png" imageanchor="1" style="margin-left: auto; margin-right: auto; text-align: center;"><img border="0" height="360" src="http://3.bp.blogspot.com/-fcfQBhJLLQ8/UYpGbfL5dFI/AAAAAAAAEbQ/X8yW1Oujd5c/s640/DSC00676.png" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Lemon Pickles</td></tr></tbody></table><h4>Ingredients</h4><table style="border-collapse: collapse; width: 320px;"><tbody><tr><td style="border-bottom: 1px solid #CCC; border-right: 1px dotted #000; padding: 0 0.5em;">Lemon</td><td style="border-bottom: 1px solid #CCC; padding: 0 0.5em;">8</td></tr><tr><td style="border-bottom: 1px solid #CCC; border-right: 1px dotted #000; padding: 0 0.5em;">Red Chilli</td><td style="border-bottom: 1px solid #CCC; padding: 0 0.5em;">6</td></tr><tr><td style="border-bottom: 1px solid #CCC; border-right: 1px dotted #000; padding: 0 0.5em;">Rock Salt</td><td style="border-bottom: 1px solid #CCC; padding: 0 0.5em;">5 tsp</td></tr><tr><td style="border-bottom: 1px solid #CCC; border-right: 1px dotted #000; padding: 0 0.5em;">Asafoetida rocks</td><td style="border-bottom: 1px solid #CCC; padding: 0 0.5em;">2 cubes</td></tr><tr><td style="border-bottom: 1px solid #CCC; border-right: 1px dotted #000; padding: 0 0.5em;">Fenugreek Seeds</td><td style="border-bottom: 1px solid #CCC; padding: 0 0.5em;">1 tsp</td></tr><tr><td style="border-bottom: 1px solid #CCC; border-right: 1px dotted #000; padding: 0 0.5em;">Sesame Oil</td><td style="border-bottom: 1px solid #CCC; padding: 0 0.5em;">1/4 cup</td></tr><tr><td style="border-bottom: 1px solid #CCC; border-right: 1px dotted #000; padding: 0 0.5em;">Turmeric Powder</td><td style="border-bottom: 1px solid #CCC; padding: 0 0.5em;">1 tsp</td></tr><tr><td style="border-bottom: 1px solid #CCC; border-right: 1px dotted #000; padding: 0 0.5em;">Mustard Seeds</td><td style="border-bottom: 1px solid #CCC; padding: 0 0.5em;">1 tsp</td></tr><tr><td style="border-bottom: 1px solid #CCC; border-right: 1px dotted #000; padding: 0 0.5em;">Curry Leaves</td><td style="border-bottom: 1px solid #CCC; padding: 0 0.5em;">Handful</td></tr></tbody></table><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="http://2.bp.blogspot.com/-qnWperJd1Go/UYpFRiU8SSI/AAAAAAAAEag/_pDTugrWOW8/s1600/DSC00658.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="179" src="http://2.bp.blogspot.com/-qnWperJd1Go/UYpFRiU8SSI/AAAAAAAAEag/_pDTugrWOW8/s320/DSC00658.png" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Lemon cubes</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"></div><table 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="http://2.bp.blogspot.com/-TdeTgCFrwck/UYpFBEmF2xI/AAAAAAAAEaQ/aThZyPuG4u8/s1600/DSC00665.png" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="224" src="http://2.bp.blogspot.com/-TdeTgCFrwck/UYpFBEmF2xI/AAAAAAAAEaQ/aThZyPuG4u8/s320/DSC00665.png" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Asafoetida</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-TdeTgCFrwck/UYpFBEmF2xI/AAAAAAAAEaQ/aThZyPuG4u8/s1600/DSC00665.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a></div><h4>Method:</h4><div style="text-align: justify;"></div><ol><li>Rinse the lemons and dry it on a newspaper so as to remove the wetness. Cut into cubes as shown. In a kadai, heat a tea spoon of sesame oil and roast the asafoetida rock. </li><li>Once it starts to melt remove it and add the red chilli, mustard seeds, fenugreek seeds and roast till the mustard seeds pop out. </li><li>Grind all the roasted ingredients to coarse powder. Keep them aside. </li><li>Now heat the kadai with the remaining oil. </li><li>Tamper mustard seeds and curry leaves. </li><li>Add salt and turmeric powder. </li><li>After two to three stirs add the lemon cubes and sprinkle the powder over it. </li><li>Mix the contents thoroughly in kadai while on stove. </li><li>Once mixed well, remove from stove, allow it to cool and transfer the contents to air tight vessel or jar. </li><li>Allow two weeks of marination time for pickle before it could be used.</li></ol><h4>Note: The remains in pan can be mixed with hot rice and can be delighted as hot spice ladoos.</h4><br /><div style="text-align: justify;"><br /></div><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="http://2.bp.blogspot.com/-b3HNp6uH-QI/UYpFokby2gI/AAAAAAAAEao/CZoM1TwhGLo/s1600/DSC00667.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="180" src="http://2.bp.blogspot.com/-b3HNp6uH-QI/UYpFokby2gI/AAAAAAAAEao/CZoM1TwhGLo/s320/DSC00667.png" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Chilli, fenugreek, asafoetida and mustard seeds</td></tr></tbody></table><br /><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-wFlN0JrjyRE/UYpFwG76yTI/AAAAAAAAEaw/Ff9gu4blcaM/s1600/DSC00669.png" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="180" src="http://1.bp.blogspot.com/-wFlN0JrjyRE/UYpFwG76yTI/AAAAAAAAEaw/Ff9gu4blcaM/s320/DSC00669.png" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Lemon Pickles on Hot pan</td></tr></tbody></table><br /><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody><tr><td style="text-align: center;"><a href="http://3.bp.blogspot.com/-smzv3_4DtZI/UYpF92zX8MI/AAAAAAAAEa4/UtJC6eZnfRY/s1600/DSC00671.png" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="180" src="http://3.bp.blogspot.com/-smzv3_4DtZI/UYpF92zX8MI/AAAAAAAAEa4/UtJC6eZnfRY/s320/DSC00671.png" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Lemon Pickles on Hot pan</td></tr></tbody></table><br /><table 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="http://2.bp.blogspot.com/-H1ujfC-siyU/UYpGO9tc8iI/AAAAAAAAEbA/coL6KZg2ut0/s1600/DSC00672.png" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="360" src="http://2.bp.blogspot.com/-H1ujfC-siyU/UYpGO9tc8iI/AAAAAAAAEbA/coL6KZg2ut0/s640/DSC00672.png" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Lemon Pickles packed in Jar</td></tr></tbody></table><br /><table 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="http://4.bp.blogspot.com/-VA7xL_IEpOw/UYpGT7aFX9I/AAAAAAAAEbI/SmDgeTjenZo/s1600/DSC00674.png" imageanchor="1" style="clear: right; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="360" src="http://4.bp.blogspot.com/-VA7xL_IEpOw/UYpGT7aFX9I/AAAAAAAAEbI/SmDgeTjenZo/s640/DSC00674.png" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Lemon Pickles packed in Jar</td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><br />Hamsihttp://www.blogger.com/profile/01986779568324943565noreply@blogger.com11tag:blogger.com,1999:blog-4157287380421713000.post-24987268425670047512013-04-22T17:31:00.000+08:002013-04-25T10:44:54.300+08:00Biscuit Cake<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="http://4.bp.blogspot.com/-bnjM6lFL_fE/UXT_4mKAsNI/AAAAAAAAETc/OwW5AKBFSS0/s1600/DSC06928.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="http://4.bp.blogspot.com/-bnjM6lFL_fE/UXT_4mKAsNI/AAAAAAAAETc/OwW5AKBFSS0/s640/DSC06928.png" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Biscuit cake</td></tr></tbody></table><br /><div style="text-align: justify;">Biscuit cake is an easy to prepare dessert with little and easily available ingredients. This dessert can be frozen and can be fresh for one week. It is kids friendly and a rich dessert.</div><br /><h4>Ingredients</h4><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="http://4.bp.blogspot.com/-z9PVMBx6Zcc/UXT_IZJCn3I/AAAAAAAAETA/dNsyCsq6gxA/s1600/DSC06739.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="http://4.bp.blogspot.com/-z9PVMBx6Zcc/UXT_IZJCn3I/AAAAAAAAETA/dNsyCsq6gxA/s640/DSC06739.png" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Ingrdients for Biscuit cake</td></tr></tbody></table>Nestle table cream - 200ml<br />Condensed milk - 200ml<br />Biscuit - 50<br />Fruits mix/ choco chips/nuts for topping<br /><h4>Preparation time: 10 mins<br />Processing time: time to freeze</h4><h4>Preparation</h4><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="http://4.bp.blogspot.com/-QTxL4JAVo-0/UXT_VukGgEI/AAAAAAAAETI/DPe1gem6PBs/s1600/DSC06740.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="http://4.bp.blogspot.com/-QTxL4JAVo-0/UXT_VukGgEI/AAAAAAAAETI/DPe1gem6PBs/s400/DSC06740.png" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Condensed milk + cream</td></tr></tbody></table><div style="text-align: justify;">Pour the table cream and condensed milk together in a bowl and beat well to get it evenly mixed.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-7VkilkTZbmc/UXT_djYFlEI/AAAAAAAAETQ/M9k7BjndD0s/s1600/DSC06741.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="http://2.bp.blogspot.com/-7VkilkTZbmc/UXT_djYFlEI/AAAAAAAAETQ/M9k7BjndD0s/s400/DSC06741.png" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;">In a cake pan, grease the pan with 2 spoons of beaten milk and layer the biscuits to fit the pan. Spread the beaten milk over the layered biscuits.</div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-c9V2-_C2-5c/UXT_0Yj5UtI/AAAAAAAAETY/HisTCGEXbLA/s1600/DSC06742.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="267" src="http://2.bp.blogspot.com/-c9V2-_C2-5c/UXT_0Yj5UtI/AAAAAAAAETY/HisTCGEXbLA/s400/DSC06742.png" width="400" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div style="text-align: justify;">And continue layering biscuits over the milk spread. Continue it till the prepared mix is done and the cake pan fits it. I have used chocolate flavor of Graham's biscuits. The biscuits can also be opted for Oreo, Chocolate flavored Marie biscuits.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Finally go for topping with fruit mix or choco chips over the arrangement and refrigerate in freezer for at least 2 hours so that the consistency is thicker like cake.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">It can be served by cutting into cubes seasoning with fresh banana cubes.</div><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-zSLNDRII9fw/UXT_8ff_pUI/AAAAAAAAETo/6PB-ZQYx55E/s1600/DSC06932.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://1.bp.blogspot.com/-zSLNDRII9fw/UXT_8ff_pUI/AAAAAAAAETo/6PB-ZQYx55E/s640/DSC06932.png" width="640" /></a></div><br />Hamsihttp://www.blogger.com/profile/01986779568324943565noreply@blogger.com4tag:blogger.com,1999:blog-4157287380421713000.post-26738995131761558252013-02-12T02:30:00.000+08:002013-02-22T21:37:38.137+08:00Crab masala Gravy<div class="separator" style="clear: both; text-align: justify;">Crabs though look complicated to be cooked, the actual process is so simple as pictured here and once cooked its taste rules all the seafood. Here you go, the video shows you how easily and comfortably you can clean it with the normal tooth brush to reach its nook and corners. If the crabs are live just immerse them in hot water and go ahead.</div><div class="separator" style="clear: both; text-align: center;"><br /></div><iframe allowfullscreen='allowfullscreen' webkitallowfullscreen='webkitallowfullscreen' mozallowfullscreen='mozallowfullscreen' width='320' height='266' src='https://www.youtube.com/embed/vl7oZc44RoY?feature=player_embedded' frameborder='0' /><br /><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: justify;">Once cleaned, crabs can be cut into two halves first and its legs can also be separated. Crabs can be cooked as a whole also, but I personally felt that the spices were not getting in and the gravy was alag ya was aloof from that of crab. So I just wished to have them cut off.</div><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="http://2.bp.blogspot.com/-6OVfe_mo2kc/URi9IJBD7VI/AAAAAAAAD3U/DSY-Li8AHZ4/s1600/DSC00679.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="360" src="http://2.bp.blogspot.com/-6OVfe_mo2kc/URi9IJBD7VI/AAAAAAAAD3U/DSY-Li8AHZ4/s640/DSC00679.png" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Crabs cleaned and cut</td></tr></tbody></table><br /><h4>Ingredients</h4><div>Male Crab - 1 kg - I preferred male crabs as it has low fat</div><div>Shallots peeled and cut into half - 12</div><div>Ginger and garlic - 1 cup</div><div>Cinnamon and cloves - 2</div><div>Star anise - 1</div><div>Grated coconut - 1 cup</div><div>cumin, pepper, fennel - 1 tsp</div><div>turmeric spoon - 1/2 tsp</div><div>Lemon grass - 4 pieces</div><div>Tomato - 1 big</div><div>Curry leaves - handful</div><div>Green chilli - 2 or more</div><div>Red chilli - 1 or more</div><div>Chilli powder - 2 tsp</div><div>Extra virgin olive oil - 2 tsp</div><div>Sunflower oil - 3 tsp</div><div>Salt to taste<br /><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="http://1.bp.blogspot.com/-WDNPxUFyy7k/URi9qKOeejI/AAAAAAAAD3c/GG1zS_lndHg/s1600/DSC00681.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="360" src="http://1.bp.blogspot.com/-WDNPxUFyy7k/URi9qKOeejI/AAAAAAAAD3c/GG1zS_lndHg/s640/DSC00681.png" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Ingredients - curryleaves,cinnamon, cloves, ginger, garlic, shallots, tomato, coconut, pepper, cumin , turmeric powder, chilli, lemon grass<br /><div style="text-align: left;"><br /></div><h4 style="text-align: left;"><span style="font-size: small;">Cooking method:</span></h4><div style="text-align: left;"><br /></div><div style="text-align: justify;"><span style="font-size: small;">Make coarse paste of tomato followed by ginger, garlic paste. Get ready with one more paste of coconut, fennel, pepper, cumin, chilli. Heat the pan. A wider pan would be recommended. Add oil. Once hot add cinnamon, cloves, star anise, curry leaves, shallots and lemon grass. Give a mix till the onions become transparent. Now add tomato, ginger garlic paste, turmeric powder, chilli powder and salt. Mix well till oil separates and now add crab and a cup of water. Give one more mix and close the lid. Crab cooks very quickly within 10 to 15 minutes. Once it is cooked one can feel the strong aroma of crab and it can be further cut with a spoon also.</span></div></td></tr></tbody></table><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="http://3.bp.blogspot.com/-FOR7L8jG1k4/URi-zyQPgeI/AAAAAAAAD3k/TLIA3gkdqoo/s1600/DSC00685.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="360" src="http://3.bp.blogspot.com/-FOR7L8jG1k4/URi-zyQPgeI/AAAAAAAAD3k/TLIA3gkdqoo/s640/DSC00685.png" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Shallots, ginger garlic paster, turmeric powder, chilli powder, salt being fried</td></tr></tbody></table><div style="text-align: justify;">Now add the coconut paste, mix well and add 1 cup of water to immerse the crab in spice mix and close the lid for 5 more minutes. </div></div><div><br /><a href="http://3.bp.blogspot.com/-Gnct4RE0W88/URi_5UtQHJI/AAAAAAAAD3s/bjeBtbe1C9Y/s1600/DSC00688.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" height="360" src="http://3.bp.blogspot.com/-Gnct4RE0W88/URi_5UtQHJI/AAAAAAAAD3s/bjeBtbe1C9Y/s640/DSC00688.png" width="640" /></a></div><div><br /></div><div><div style="text-align: justify;">Open the lid , confirm your desired salt in dish. Corriander leaves can be garnished and transferred to a serving bowl. </div><div><br /></div><div><br /><div class="separator" style="clear: both; text-align: center;"></div><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="http://3.bp.blogspot.com/-YtkxpThPSTY/URjA0sdNKvI/AAAAAAAAD30/BKhvEExSA2c/s1600/DSC00698.png" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="360" src="http://3.bp.blogspot.com/-YtkxpThPSTY/URjA0sdNKvI/AAAAAAAAD30/BKhvEExSA2c/s640/DSC00698.png" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Crab gravy masala</td></tr></tbody></table><div class="separator" style="clear: both; text-align: center;"><br /></div><div style="text-align: justify;">Crab gravy suits with hot rice either Ponni or Thai rice. Enjoy the healthy and delicious crab gravy as per your wish.</div></div></div>Hamsihttp://www.blogger.com/profile/01986779568324943565noreply@blogger.com2tag:blogger.com,1999:blog-4157287380421713000.post-1573413746811238912012-10-03T14:30:00.000+08:002013-03-04T10:36:24.804+08:00Brussel Sprouts masala fry<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="http://2.bp.blogspot.com/-gEWfXJx2DWM/UGuytMabyfI/AAAAAAAADcA/oBOZy7zBULY/s1600/DSC06835.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="425" src="http://2.bp.blogspot.com/-gEWfXJx2DWM/UGuytMabyfI/AAAAAAAADcA/oBOZy7zBULY/s640/DSC06835.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Brussel Sprouts masala fry</td></tr></tbody></table><h4>Ingredients</h4>Brussels - 10<br />Onion - 1<br />Tomato - 1<br />Ginger - 6 thin pieces<br />Garlic - 4 cloves<br />Fennel seeds - 1 tbsp<br />Salt to taste<br />Turmeric powder - a pinch<br />Dry red chili - 1 or more to suit your taste<br />Olive oil - 1 tbsp<br /><br /><h4>Method</h4><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-2QZtSw10ZKI/T-O03Ln6_cI/AAAAAAAAC3w/8iXN0xkfU9M/s640/DSC06828.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://2.bp.blogspot.com/-2QZtSw10ZKI/T-O03Ln6_cI/AAAAAAAAC3w/8iXN0xkfU9M/s320/DSC06828.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-7yymrikkQ0g/UGuyURAmWEI/AAAAAAAADb4/FEjDWaexkYk/s1600/DSC06831.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="238" src="http://3.bp.blogspot.com/-7yymrikkQ0g/UGuyURAmWEI/AAAAAAAADb4/FEjDWaexkYk/s320/DSC06831.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: center;"><br /></div><div class="separator" style="clear: both; text-align: left;">Rinse brussels nicely and keep aside. Mince the onions and keep aside. Bring together tomato, ginger, garlic, dry chili, fennels to blend. Heat oil in pan to add onions. Stir till onions become transparent and add the paste with salt and turmeric powder. Stir well till oil separates and add the brussels. Stir more till brussels mix well with the masala paste. Close the lid of pan and simmer the stove to cook for five more minutes. The dish is ready to be served.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-W8wrs4Ncxkk/UGu2GVrt-fI/AAAAAAAADcY/F8V9D8_eWg4/s1600/DSC06839.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://1.bp.blogspot.com/-W8wrs4Ncxkk/UGu2GVrt-fI/AAAAAAAADcY/F8V9D8_eWg4/s640/DSC06839.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;"><br /></div><div class="separator" style="clear: both; text-align: left;">Preparation time: 5 minutes</div><div class="separator" style="clear: both; text-align: left;">Cooking time: 10 minutes</div><div class="separator" style="clear: both; text-align: left;">To be served for: 3 persons</div><div class="separator" style="clear: both; text-align: left;">Served with: Rice</div><div><br />Also find the <a href="http://healthbenefits-fruitsvegetables.blogspot.com/2012/06/brussel-sprouts.html" target="_blank">health benefits of Brussels</a> here.....</div>Hamsihttp://www.blogger.com/profile/01986779568324943565noreply@blogger.com6tag:blogger.com,1999:blog-4157287380421713000.post-67638778693049946522012-07-11T11:30:00.000+08:002012-07-11T11:30:00.547+08:00Vegetable Springroll<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="http://1.bp.blogspot.com/-vn9_ySgNAy8/T_y-sD5XcoI/AAAAAAAAC88/SiFCvSc5TkM/s1600/springroll1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="263" src="http://1.bp.blogspot.com/-vn9_ySgNAy8/T_y-sD5XcoI/AAAAAAAAC88/SiFCvSc5TkM/s400/springroll1.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Vegetable Springrolls</td></tr></tbody></table><h4>Ingredients</h4><h4><span style="background-color: white;">For Wrap</span></h4>Spring Home roll pastry - 25 sheets<br />Oil to deep fry<br /><div class="separator" style="clear: both; text-align: center;"></div><br /><h4>For Stuff</h4>smashed potato - 2<br />onion - 1<br />carrot - 1<br />sweet peas - 1 cup<br />sweet corn - 1 cup<br />green chillies - 4<br />corriander leaves - handful<br />turmeric powder - 1 tbsp<br />salt to taste<br />sunflower oil - 2 tbsp<br /><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="http://3.bp.blogspot.com/-nOFAZFisLaM/T_y_B8fBqII/AAAAAAAAC9M/mje0Ed9B9So/s1600/springroll.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="400" src="http://3.bp.blogspot.com/-nOFAZFisLaM/T_y_B8fBqII/AAAAAAAAC9M/mje0Ed9B9So/s400/springroll.jpg" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Wrap & stuff for Springrolls</td></tr></tbody></table><h4 style="text-align: justify;">Method</h4><div style="text-align: justify;">Mince the onion and cut carrot into tiny cubes. In a kadai, add oil to heat. Follow it by adding onion. Stir well till onions become transparent. Then add turmeric powder, salt. Stir for a minute and add smashed potatoes, sweet peas, sweet corns, carrots. Mix well and close the lid to get vegetables cooked. Add coriander leaves and mix well. The stuff is ready now.</div><div style="text-align: justify;"><br /></div><h4 style="text-align: justify;">Wrapping</h4><div style="text-align: justify;"><span style="background-color: white;">In a plate, place the pastry and add little vegetable stuff to a corner as shown in picture and roll from that end once. Push the sides to center and start rolling till you get a portion like the envelope. Wet the tip with a finger touch water and close it to stick to the rolled part. Make rolls in similar manner and put in freezer for 2-3 hours. </span></div><div style="text-align: justify;"><br /></div><h4 style="text-align: justify;">Deep fry</h4><div style="text-align: justify;"><span style="background-color: white;">Heat the oil in kadai. Remove the frozen rolls and deep fry till golden brown. These monsoon classics are absolute heaven in these pitter-patter rainy season to be enjoyed with hot tea and cool breeze.</span></div>Hamsihttp://www.blogger.com/profile/01986779568324943565noreply@blogger.com14tag:blogger.com,1999:blog-4157287380421713000.post-52460938086315176722012-06-27T10:03:00.000+08:002012-06-27T15:45:15.303+08:00Prawn fry<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="http://1.bp.blogspot.com/-jPtgZoi0YR0/T-pgN_AHmZI/AAAAAAAAC7g/AwrXqbk9Fmc/s1600/DSC06727.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="427" src="http://1.bp.blogspot.com/-jPtgZoi0YR0/T-pgN_AHmZI/AAAAAAAAC7g/AwrXqbk9Fmc/s640/DSC06727.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Prawn fry</td></tr></tbody></table><h4> Ingredients</h4><div><span style="background-color: white;">Cooked Prawn - 400gm</span></div><div>Salt to taste</div><div>Pepper to taste</div><div>Egg - 1</div><div>Bread crumbs - 1 cup</div><div>Self raising flour - 1 cup</div><div>Sunflower oil to deep fry<br /><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="http://1.bp.blogspot.com/-78gRCPWUpgU/T-pb7Lb6d_I/AAAAAAAAC6Y/9C_qpHwnoEA/s1600/DSC06728.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="http://1.bp.blogspot.com/-78gRCPWUpgU/T-pb7Lb6d_I/AAAAAAAAC6Y/9C_qpHwnoEA/s400/DSC06728.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Prawn fry</td></tr></tbody></table><br /><h4>Method</h4><div style="text-align: justify;">Apply salt and pepper to cooked prawns. Cooked prawns are normally available in supermarkets in frozen stage. Mix it with well beaten egg and self raising flour and marinate it in deep freezer for not less than 60 minutes. Then roll it on the bread crumbs to deep fry it. Enjoy your snack with hot chilly sauce or soy sauce.</div><div style="text-align: justify;"><br /></div><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="http://4.bp.blogspot.com/-M8mh7jL0-0Y/T-pcL3IFH0I/AAAAAAAAC6g/e5rupM3ZvF8/s1600/DSC06714.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="214" src="http://4.bp.blogspot.com/-M8mh7jL0-0Y/T-pcL3IFH0I/AAAAAAAAC6g/e5rupM3ZvF8/s320/DSC06714.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Cooked Prawn</td></tr></tbody></table><br /><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="http://2.bp.blogspot.com/-OmNynaw9fT0/T-pcjbAhpVI/AAAAAAAAC6s/8KWFrcO8_Ns/s1600/DSC06715.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="214" src="http://2.bp.blogspot.com/-OmNynaw9fT0/T-pcjbAhpVI/AAAAAAAAC6s/8KWFrcO8_Ns/s320/DSC06715.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Beaten egg</td></tr></tbody></table><br /><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="http://1.bp.blogspot.com/-2vNzyewyrxk/T-pcz3A5gzI/AAAAAAAAC60/NXh-W5DnIIk/s1600/DSC06717.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="214" src="http://1.bp.blogspot.com/-2vNzyewyrxk/T-pcz3A5gzI/AAAAAAAAC60/NXh-W5DnIIk/s320/DSC06717.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Bread crumbs</td></tr></tbody></table><br /><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="http://1.bp.blogspot.com/-DyukBLr3w3g/T-pdLH_5ZJI/AAAAAAAAC68/fux0XtqquVQ/s1600/DSC06716.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="214" src="http://1.bp.blogspot.com/-DyukBLr3w3g/T-pdLH_5ZJI/AAAAAAAAC68/fux0XtqquVQ/s320/DSC06716.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Self raising Flour</td></tr></tbody></table><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="http://2.bp.blogspot.com/-WcNcjsFLpVs/T-pdjT9xGhI/AAAAAAAAC7E/UpCjTuNfMHY/s1600/DSC06718.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="214" src="http://2.bp.blogspot.com/-WcNcjsFLpVs/T-pdjT9xGhI/AAAAAAAAC7E/UpCjTuNfMHY/s320/DSC06718.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Prawn mixed with egg, self raising flour, salt & pepper</td></tr></tbody></table><br /><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="http://3.bp.blogspot.com/-DO4qkioOiEc/T-pejtUrLjI/AAAAAAAAC7Q/L7rmzDEGBb8/s1600/DSC06719.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="214" src="http://3.bp.blogspot.com/-DO4qkioOiEc/T-pejtUrLjI/AAAAAAAAC7Q/L7rmzDEGBb8/s320/DSC06719.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Roll the marinated prawn in bread crumbs</td></tr></tbody></table><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-yah0nhfDZi0/T-pfE19_EjI/AAAAAAAAC7Y/NK71JCC_738/s1600/DSC06725.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://4.bp.blogspot.com/-yah0nhfDZi0/T-pfE19_EjI/AAAAAAAAC7Y/NK71JCC_738/s320/DSC06725.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-AffXNlSRGFk/T-pbvtd2egI/AAAAAAAAC6Q/YQWjuwRLGQc/s1600/DSC06729.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://3.bp.blogspot.com/-AffXNlSRGFk/T-pbvtd2egI/AAAAAAAAC6Q/YQWjuwRLGQc/s640/DSC06729.JPG" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br /></div><br /></div>Hamsihttp://www.blogger.com/profile/01986779568324943565noreply@blogger.com6tag:blogger.com,1999:blog-4157287380421713000.post-88282521748076425352012-06-24T14:19:00.000+08:002012-06-24T14:19:00.311+08:00Indian Gooseberry pickle<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-gXW5Y6ZzuH8/T8SqdjfN1fI/AAAAAAAACl0/Z4pOcdyZfUs/s1600/gooseberry.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://3.bp.blogspot.com/-gXW5Y6ZzuH8/T8SqdjfN1fI/AAAAAAAACl0/Z4pOcdyZfUs/s640/gooseberry.gif" width="640" /></a></div><br /><h3> <strong>Ingredients</strong></h3><br />Gooseberry(Nellika) – 500g<br />Asafoetida powder – 1/2 tbsp<br />Dry red chilli - 7<br />Mustard – 2 tbsp<br />Fenugreek – 1/2 tbsp<br />Cumin(Jeerakam) – 1/2 tbsp<br />Turmeric powder – 1/2 tsp<br />corriander seeds - 2 tsp<br />Jaggery powder – 2 tbsp(optional)<br />Sesame oil – 4 tbsp<br />Salt – As required<br />curry leaves - Handfull<br /><br /><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-8piYdDk6DrA/T8SrG0SWEMI/AAAAAAAACl8/uqs4SKYpI2Y/s1600/gooseberry.gif" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://2.bp.blogspot.com/-8piYdDk6DrA/T8SrG0SWEMI/AAAAAAAACl8/uqs4SKYpI2Y/s640/gooseberry.gif" width="640" /></a></div><br /><div style="text-align: justify;"><h3> <strong>Method:</strong></h3></div><div style="text-align: justify;">Rinse gooseberry well and dry it. Dry fry mustard 1 and 1/2 tbsb, corriander seeds, fenugreek, chilli and grind to powder. In a tava add sesame oil and heat it. Add curry leaves followed by mustard seeds and asafoetida. Now add gooseberry, saute it adding salt and turmeric powder. Now add the powder, mix well and cook in low flame till the oil separates with instant stirring.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Store the pickle in a closed container and refrigerate it for prolonged use.</div>Hamsihttp://www.blogger.com/profile/01986779568324943565noreply@blogger.com7tag:blogger.com,1999:blog-4157287380421713000.post-80568688507913438602012-06-02T15:36:00.000+08:002012-07-10T14:22:50.787+08:00Vazhaikka cutlet<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="http://4.bp.blogspot.com/-oDUQgzzVAJ4/T8HVXhSZ8pI/AAAAAAAACi8/mdchoCKvZCI/s1600/DSC06373.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="428" src="http://4.bp.blogspot.com/-oDUQgzzVAJ4/T8HVXhSZ8pI/AAAAAAAACi8/mdchoCKvZCI/s640/DSC06373.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Vazhaikka Cutlet</td></tr></tbody></table><br /><h3> Ingredients</h3><div style="text-align: justify;">Plantain - 2</div><div style="text-align: justify;">Onion - 2</div><div style="text-align: justify;">Green chilli - 3</div><div style="text-align: justify;">Corn flour - 1/2 cup</div><div style="text-align: justify;">Bread crumbles - 1/2 cup</div><div style="text-align: justify;">Melted butter</div><div style="text-align: justify;">Oil to shallow fry</div><div style="text-align: justify;">Salt to taste</div><h4><span style="background-color: white;">Method</span></h4><span style="background-color: white; text-align: justify;">Rinse and peel the skin of plantain totally. Steam the plantain now skinless and keep aside. Mince onions, chilies, coriander leaves and keep aside. Smash the cooked plantain in a bowl. Add onions, chilies, coriander leaves, salt to it. Mix well and make small round balls. Now in a small bowl take corn flour and bread crumbles together. Heat oil in a fry pan for shallow fry. Meanwhile, apply melted butter or ghee or oil in your palm. Place the ball in your palm and give a slight press to flatten. Then dip it in the flour on both the sides and go for a shallow fry. Turn both the sides to have a even fry. </span><br /><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Serve hot with ketchup. </div>Hamsihttp://www.blogger.com/profile/01986779568324943565noreply@blogger.com12tag:blogger.com,1999:blog-4157287380421713000.post-82299047070702232002012-05-30T15:11:00.000+08:002012-05-30T15:11:00.624+08:00Tomato Soup - another way<div class="separator" style="clear: both; text-align: center;"></div><br /><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="http://2.bp.blogspot.com/-ZPBRiLi5-Sk/T8HSunoU-BI/AAAAAAAACiw/0A0g-pXkxTM/s1600/DSC06534.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="427" src="http://2.bp.blogspot.com/-ZPBRiLi5-Sk/T8HSunoU-BI/AAAAAAAACiw/0A0g-pXkxTM/s640/DSC06534.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Tomato Soup</td></tr></tbody></table><h3>Ingredients</h3>Riped tomatoes - 3<br />Pepper powder - 1 tbsp<br />Salt to taste<br />Mint leaves to garnish<br />Slit baby corn to garnish<br />Milk cream - 1 tbsp<br /><h3><br />Method</h3>Wash and grind tomato to paste. Add 4 glasses of water, salt and pepper and bring to boil. Once the raw smell is gone , the soup is ready. Transfer to serving bowl and garnish with mint leaves, baby corn and cream.<br /><br />This is a quick to do healthy soup.Hamsihttp://www.blogger.com/profile/01986779568324943565noreply@blogger.com8tag:blogger.com,1999:blog-4157287380421713000.post-19763255832558832352012-05-28T13:54:00.000+08:002012-05-28T13:54:00.505+08:00Sundal - Another version<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="http://3.bp.blogspot.com/-fbh1YNhb75s/T8G9_osksoI/AAAAAAAACiI/qgbQOS2c4SQ/s1600/DSC06378.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="427" src="http://3.bp.blogspot.com/-fbh1YNhb75s/T8G9_osksoI/AAAAAAAACiI/qgbQOS2c4SQ/s640/DSC06378.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Sundal</td></tr></tbody></table><br /><h3> Ingredients</h3><div>Cooked Chicp peas/ Channa - 200g</div><div>Grated coconut - 100g</div><div>Dry red chilli - 3</div><div>Cumin seeds - 1 tbsp</div><div>Corriander seeds - 1 tbsp</div><div>Sunflower oil - 1 tbsp</div><div>Salt to taste</div><div>Curry leaves and corriander leaves to garnish</div><div><br /></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-MvlH24A2lQg/T8HBemRjL9I/AAAAAAAACic/MmbNIyJgDIU/s1600/DSC06377.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="427" src="http://4.bp.blogspot.com/-MvlH24A2lQg/T8HBemRjL9I/AAAAAAAACic/MmbNIyJgDIU/s640/DSC06377.JPG" width="640" /></a></div><div><br /></div><h3> Method</h3><div style="text-align: justify;">Drain the channa and keep aside. In a kadai, roast coconut, red chilli, corriander seeds, cumin seeds separately. Grind them to powder. Heat oil in kadai, add curry and corriander leaves. Just saute it and add channa and the powder prepared. Add salt. Mix well and stir for 5 minutes. The snack is ready. Transfer ti serving bowl and serve hot. </div><div><br /></div><div>Suitable for evening supper.</div><div><br /></div><div><br /></div>Hamsihttp://www.blogger.com/profile/01986779568324943565noreply@blogger.com8tag:blogger.com,1999:blog-4157287380421713000.post-69492776216111410322012-05-27T04:30:00.001+08:002012-06-26T11:49:31.845+08:00Vazhaikka Poriyal<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="http://4.bp.blogspot.com/-U7f_WwplsbM/T8Gx5LBe7_I/AAAAAAAACh8/L2UcygL5Wwk/s1600/DSC06361.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="427" src="http://4.bp.blogspot.com/-U7f_WwplsbM/T8Gx5LBe7_I/AAAAAAAACh8/L2UcygL5Wwk/s640/DSC06361.JPG" width="640" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Vazhaikka(Plantain) Poriyal</td></tr></tbody></table><h3 style="text-align: justify;"> </h3><h3 style="text-align: justify;"> Ingredients</h3><div><br /></div><div style="text-align: justify;">Onion - 1</div><div style="text-align: justify;">Plantain - 1</div><div style="text-align: justify;">Green/Red Chilli - 2</div><div style="text-align: justify;">Grated coconut - 50g</div><div style="text-align: justify;">Turmeric powder - 1 tbsp</div><div style="text-align: justify;">Mustard seeds - 1 tbsp</div><div style="text-align: justify;">Urad dal - 2 tbsp</div><div style="text-align: justify;">Curry leaves - hamdful</div><div style="text-align: justify;">Sesame /Sunflower Oil - 2 tbsp</div><div style="text-align: justify;">Salt to taste</div><div style="text-align: justify;"><br /></div><h3 style="text-align: justify;"> Method</h3><div><br /></div><div style="text-align: justify;">Peel the thick skin of plantain, wash and cut the plantain into cubes. Soak them in normal water to avoid plantain turning black, Mince the onions, rinse and slice the chillies. Clean and rinse the curry leaves also. Heat the kadai with oil. Once the oil is hot enough add mustard seeds followed by urad dal. Wait till urad dal turns golden brown. Add curry leaves, chillies and onion. Saute well and add turmeric powder. Meanwhile drain the plantain and add to kadai. Add enough salt and mix all ingredients well. Close the lid and with then and then stir, cook till plantain gets soft and breakable. Add grated coconut. Stir well and let it be in flame for 2-3 minutes. Now the poriyal is ready. Transfer to a serving bowl.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">The poriyal goes well with all sorts of rice.</div>Hamsihttp://www.blogger.com/profile/01986779568324943565noreply@blogger.com1tag:blogger.com,1999:blog-4157287380421713000.post-14085491873869912142012-04-25T13:36:00.000+08:002012-04-25T13:36:19.853+08:00Tapioca (Maravllikizhangu) podimas<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="http://3.bp.blogspot.com/-PCDrJtM8cO4/T5djj_9BrUI/AAAAAAAACdE/ogTTYCKsgK4/s1600/tapioca3.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="http://3.bp.blogspot.com/-PCDrJtM8cO4/T5djj_9BrUI/AAAAAAAACdE/ogTTYCKsgK4/s400/tapioca3.JPG" width="400" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Maravallikizhangu podimas</td></tr></tbody></table><br /><h3 style="text-align: justify;"> Ingredients</h3><div style="text-align: justify;">Tapioca - 1</div><div style="text-align: justify;">Onion - 1</div><div style="text-align: justify;">Green chilies - 2 or 3 </div><div style="text-align: justify;">Salt as required</div><div style="text-align: justify;">Turmeric powder - 1 pinch</div><div style="text-align: justify;">Mustard seeds - 1 tsp</div><div style="text-align: justify;">Urad daal - 2 tsp</div><div style="text-align: justify;">Sunflower oil/ sesame oil - 5 tsp</div><div style="text-align: justify;">Handful of curry leaves</div><div style="text-align: justify;">Handful of minced coriander leaves</div><div style="text-align: justify;">Asafoetida - 1 pinch if required</div><div style="text-align: justify;"><br /></div><h3 style="text-align: justify;"> Method</h3><div style="text-align: justify;"><br /></div><div class="separator" style="clear: both; text-align: center;"></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em; text-align: justify;"><tbody><tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-C8wkXIQ4W1E/T5di10_8a1I/AAAAAAAACc8/mC-ja-IRqzE/s1600/tapioca.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="133" src="http://1.bp.blogspot.com/-C8wkXIQ4W1E/T5di10_8a1I/AAAAAAAACc8/mC-ja-IRqzE/s200/tapioca.JPG" width="200" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Tapioca</td></tr></tbody></table><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: 1em; margin-right: 1em; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-nqQPezL_mu4/T5dlT9KfHII/AAAAAAAACdM/bDKteOMUxVU/s1600/tapioca5.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="133" src="http://1.bp.blogspot.com/-nqQPezL_mu4/T5dlT9KfHII/AAAAAAAACdM/bDKteOMUxVU/s200/tapioca5.JPG" width="200" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Tapioca in pieces</td></tr></tbody></table><br /><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Soak the tapioca in water for half an hour to remove the mud covering it. Now peel its skin and rinse it to get a clear appearance cleared of mud. Chop it into cubes. Use a much strong knife as it might be hard to be chopped in cubes. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Heat oil in a pan. Once it is hot, add mustard seeds. Allow it to sputter and then add urad daal. Wait till urad daal turns golden brown, add curry leaves followed by minced onions and chilies. Saute well to let onions turn transparent and add turmeric powder, salt and mix well.</div><div style="text-align: justify;"><br /></div><table cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: justify;"><tbody><tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-kwQlMDYn4gc/T5domDmoDII/AAAAAAAACdY/n5xq79L0L3g/s1600/tapioca1.JPG" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-left: auto; margin-right: auto;"><img border="0" height="212" src="http://4.bp.blogspot.com/-kwQlMDYn4gc/T5domDmoDII/AAAAAAAACdY/n5xq79L0L3g/s320/tapioca1.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Saute onion, Chillies, curry leaves</td></tr></tbody></table><div style="text-align: justify;">Now add the tapioca cubes and add water just to half immerse the cubes in water and close the lid of the pan.</div><table 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="http://4.bp.blogspot.com/-SumPlS5p7JQ/T5d0RvTbmEI/AAAAAAAACdk/03yModf87eY/s1600/tapioca2.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="212" src="http://4.bp.blogspot.com/-SumPlS5p7JQ/T5d0RvTbmEI/AAAAAAAACdk/03yModf87eY/s320/tapioca2.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Water added to Tapioca</td></tr></tbody></table><div style="text-align: justify;">Give a maximum of 15 minutes duration to get cooked with instant stirring. Garnish with coriander leaves and serve hot.<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-kjym-Pmz_hA/T5eMTGhr20I/AAAAAAAACd8/drUC-ZMLAJQ/s1600/tapioca4.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://3.bp.blogspot.com/-kjym-Pmz_hA/T5eMTGhr20I/AAAAAAAACd8/drUC-ZMLAJQ/s320/tapioca4.JPG" width="320" /></a></div><br /></div><div style="text-align: justify;"><br /></div><h4> Note:- Since this is a complete starch stuff, adults could consume it as a whole either as breakfast or dinner.</h4><div style="text-align: justify;"><br /></div><blockquote class="tr_bq"><i>Also don't forget to check on the<a href="http://healthbenefits-fruitsvegetables.blogspot.com/2012/04/tapioca.html" target="_blank"> health benefits of Tapioca here....</a></i></blockquote>Hamsihttp://www.blogger.com/profile/01986779568324943565noreply@blogger.com4tag:blogger.com,1999:blog-4157287380421713000.post-23421436181589887332012-03-16T16:19:00.000+08:002012-03-16T16:19:00.104+08:00Raddish leaf poriyal<div class="separator" style="clear: both; text-align: center;"></div><br /><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="http://1.bp.blogspot.com/-6YSkD-29w9o/Tzy-JRj-SGI/AAAAAAAACKQ/FhrUMMoo4zw/s1600/DSC06369.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="214" src="http://1.bp.blogspot.com/-6YSkD-29w9o/Tzy-JRj-SGI/AAAAAAAACKQ/FhrUMMoo4zw/s320/DSC06369.JPG" width="320" yda="true" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">mullangi keerai poriyal</td></tr></tbody></table><strong>Ingredients</strong><br />Mullangi keerai(Raddish leasf) - from 3 raddish<br />onion - 2<br />garlic - 3<br />green chilli - 2<br />salt to taste<br />turmeric powder - 1 tbsp<br />tamarind pulp - 3 tbsp<br />olive oil - 1/2 tbsp<br /><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-PVceVVNF3yc/TzzBGzdnspI/AAAAAAAACKs/W20WG4nqolc/s1600/DSC06371.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://1.bp.blogspot.com/-PVceVVNF3yc/TzzBGzdnspI/AAAAAAAACKs/W20WG4nqolc/s320/DSC06371.JPG" width="320" yda="true" /></a></div><br />Method<br />Rinse the spinach with running water and cut them into pieces. Chop onion, garlic and chilli into long slender pieces. Heat oil in tava. Saute onion, garlic and chilli. Add spinach, turmeric powder and salt. Mix well. Close the lid and allow to cook. When the spinach is half cooked add the tamarind pulp, mix well and close the lid. Allow to stay in low heat for few more minutes and remove from heat. The spinaxch is ready to eat.<br /><br />As this raddish leaf will be too bitter, tamarind pulp is added. These spinach are rich in calcium so make it a must in diet once in a month.<br /><br />Check out <a href="http://healthbenefits-fruitsvegetables.blogspot.com/2011/11/radish-health-benefits.html" target="_blank">Health benefits of Radish & its leaves</a>.Hamsihttp://www.blogger.com/profile/01986779568324943565noreply@blogger.com10tag:blogger.com,1999:blog-4157287380421713000.post-44260980501119400442012-03-09T23:03:00.001+08:002012-03-14T13:27:02.712+08:00Apple Parata<div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><strong>Ingredients:</strong></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><br /></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><strong>Apple Stuff:</strong></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><br /></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;">Left out apple residue after extracting juice - 1 cup</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;">Turmeric powder - 1 tbsp</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;">Chilli powder - 1 tbsp</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;">salt to taste</div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><br /></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><strong>Chapathi:</strong></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;"><br /></div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: justify;">Wheat Flour - 2 cups </div><div style="text-align: justify;"></div><div style="text-align: justify;">Sesame oil - 1 tbsp<br />Salt - 1 tsp </div><div style="text-align: justify;">Water to knead dough</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;"><strong>Method:</strong></div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Add salt, turmeric powder and chilli powder to apple residue, mix well and make it into tiny balls.</div> <br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: left; margin-right: 1em; text-align: left;"><tbody><tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-e6hHwlHYQBI/T1mn6bUbbgI/AAAAAAAACYE/HgnxqGc4SFo/s1600/DSC06545.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="132" src="http://1.bp.blogspot.com/-e6hHwlHYQBI/T1mn6bUbbgI/AAAAAAAACYE/HgnxqGc4SFo/s200/DSC06545.JPG" width="200" yda="true" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Apple residue</td></tr></tbody></table> <br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="float: right; margin-left: 1em; text-align: right;"><tbody><tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-1TB6drexQZU/T1moWSPBfbI/AAAAAAAACYM/bEx2a8zQBCY/s1600/DSC06547.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="133" src="http://2.bp.blogspot.com/-1TB6drexQZU/T1moWSPBfbI/AAAAAAAACYM/bEx2a8zQBCY/s200/DSC06547.JPG" width="200" yda="true" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Apple residue with salt, chilli powder and turmeric powder</td></tr></tbody></table> <br /><div class="separator" style="clear: both; text-align: center;"></div><div style="text-align: justify;">Meanwhile, mix oil, salt, wheat flour and adequate amount of water to knead smooth dough. Leave it for an hour. Make equal sized balls, smear them with dry flour and roll them out on a rolling board. Place the apple ball in midst of the rolled dough and cover it with the dough and again smear it of with dry flour on the rolling board. </div><br /><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="http://3.bp.blogspot.com/-GMDTdoiG7JY/T1mpzHh58gI/AAAAAAAACYc/x_B90CP7jQk/s1600/DSC06551.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="267" src="http://3.bp.blogspot.com/-GMDTdoiG7JY/T1mpzHh58gI/AAAAAAAACYc/x_B90CP7jQk/s400/DSC06551.JPG" width="400" yda="true" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Apple ball placed over the rolled dough</td></tr></tbody></table><br /><div style="text-align: justify;">Now heat a pan or griddle. Put the parata on it. Moderately roast both the sides of parata on griddle. If required apply some ghee on both sides.</div><br /><br /><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="http://3.bp.blogspot.com/-S4JXDhesaN4/T1msngHTqPI/AAAAAAAACYo/s2GY3poqtE8/s1600/DSC06552.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="214" src="http://3.bp.blogspot.com/-S4JXDhesaN4/T1msngHTqPI/AAAAAAAACYo/s2GY3poqtE8/s320/DSC06552.JPG" width="320" yda="true" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">smear them with dry flour and roll them out on a rolling board </td></tr></tbody></table><br />The apple parata is ready to serve. <br /><br /><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="http://2.bp.blogspot.com/-gt6aiLKgwlM/T1mtL3g7CSI/AAAAAAAACYw/L4IGbOR-8C4/s1600/DSC06553.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="214" src="http://2.bp.blogspot.com/-gt6aiLKgwlM/T1mtL3g7CSI/AAAAAAAACYw/L4IGbOR-8C4/s320/DSC06553.JPG" width="320" yda="true" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Apple Parata ready to serve</td></tr></tbody></table><div style="text-align: justify;">This type of parata can be given to kids on snack time as they will be enchanted with the sweet flavour of apple in it and is a complete filling diet. And we havent wasted the apple residue left out in blender.</div>Hamsihttp://www.blogger.com/profile/01986779568324943565noreply@blogger.com13tag:blogger.com,1999:blog-4157287380421713000.post-86083389855517336672012-02-16T14:16:00.004+08:002012-02-16T16:48:41.659+08:00Vegetable aviyal kootu<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="http://4.bp.blogspot.com/-zUu9ks2DRlM/TzzC3HGyfzI/AAAAAAAACK4/PfoIiZHGuAU/s1600/DSC06313.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="214" src="http://4.bp.blogspot.com/-zUu9ks2DRlM/TzzC3HGyfzI/AAAAAAAACK4/PfoIiZHGuAU/s320/DSC06313.JPG" width="320" yda="true" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Aviyal</td></tr></tbody></table> <div class="separator" style="clear: both; text-align: center;"></div> <br /><div class="separator" style="clear: both; text-align: center;"></div><strong>Ingredients</strong><br />chopped carrot, chow chow(chayote), potato, beans, onion - alltogether 300gm<br />curd - 60 ml<br />sugar - 5 gm<br />Paste of 200gm coconut, chilli - 1 and 1 tsp cumin - 30gm<br />boiled moongdal - 1/2 cup<br />salt to taste<br /><br /><strong>For seasoning</strong><br />coconut oil - 5 ml<br />mustard seeds - 1 tsp<br />curry leaves <br />red chilli - 1<br />asafoetida a pinch<br /><br /><br /><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-3vTYwXxkHKM/Tzyd8t2i71I/AAAAAAAACJY/oKOe6SWcQi8/s1600/DSC06315.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://2.bp.blogspot.com/-3vTYwXxkHKM/Tzyd8t2i71I/AAAAAAAACJY/oKOe6SWcQi8/s320/DSC06315.JPG" width="320" yda="true" /></a></div><strong>Method</strong><br /><div style="text-align: justify;">Boil all vegetables except onion adding enough water and sugar. Heat oil in tava, fry onions. Add boiled vegetables. Mix well and add cococnut paste. As it boils add boiled dal and salt. At last add curd and mix well. Garnish with tampering.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">This dish goes well with rice, chapathi and idli also.</div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">The addition of curd and coconut paste enhances the growth of good bacteria and also soothes the stomach wound or say ulcer. The food is easily digestible and is very nutritious for kids as well as old people.</div>Hamsihttp://www.blogger.com/profile/01986779568324943565noreply@blogger.com4tag:blogger.com,1999:blog-4157287380421713000.post-4632173909926724382011-11-12T19:20:00.001+08:002012-03-30T08:11:28.769+08:00Ladies finger stir fry<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="http://4.bp.blogspot.com/-TcGrTfhzUbM/Tr5WdJCGDRI/AAAAAAAACHo/jk3Q14OjaNM/s1600/DSC06317.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="214" src="http://4.bp.blogspot.com/-TcGrTfhzUbM/Tr5WdJCGDRI/AAAAAAAACHo/jk3Q14OjaNM/s320/DSC06317.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Ladies finger - stir fry</td></tr></tbody></table><b>Ingredients</b><br />Baby ladies fingers - 400gm<br />tomato - 1/2 or a small one<br />cumin seeds - 1 tspn<br />dry red chilli - 2 or more to your taste<br />turmeric powder - 1/4 tspn<br />salt - to taste<br />oil - 4-5 tspn ( till seed oil preferred)<br /><br /><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="http://2.bp.blogspot.com/-9x14DLLKSNM/Tr5XiWTvrpI/AAAAAAAACH0/-MEcbyqEKtw/s1600/DSC06316.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="214" src="http://2.bp.blogspot.com/-9x14DLLKSNM/Tr5XiWTvrpI/AAAAAAAACH0/-MEcbyqEKtw/s320/DSC06316.JPG" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Ladies finger - stir fry</td></tr></tbody></table><b>Method</b><br /><div style="text-align: justify;"><span class="Apple-style-span" style="background-color: #fffafd; font-family: Georgia, "Bitstream Charter", serif; font-size: 14px; line-height: 23px;">Wash the ladies finger and pat dry. Spread on a newspaper to absorb any extra moisture. Meanwhile make a paste of tomato, dry chilli, cumin seeds, turmeric powder in a blender. </span><span class="Apple-style-span" style="background-color: #fffafd; font-family: Georgia, "Bitstream Charter", serif; font-size: 14px; line-height: 23px;">Once the ladies fingers are thoroughly dry, cut into slit pieces. Heat 2 tspn oil in tava. Add the paste first, with salt. When tomato is much cooked and the raw smell is gone add the vege and mix well. Pour the remaining oil and stir fry then and then. Need not close the lid. Stir fry till the vege is cooked. Serve hot with chapathi or goes well with any sorts of rice.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="background-color: #fffafd; font-family: Georgia, "Bitstream Charter", serif; font-size: 14px; line-height: 23px;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="background-color: #fffafd; font-family: Georgia, "Bitstream Charter", serif; font-size: 14px; line-height: 23px;">Noted: Extra care must be taken to not allow any moist in vegetable before cook or it will spoil the flavour of the dish.</span></div>Hamsihttp://www.blogger.com/profile/01986779568324943565noreply@blogger.com5Kuala Belait, Brunei Darussalam4.5827725 114.23310574.5511165 114.19362369999999 4.6144285 114.2725877tag:blogger.com,1999:blog-4157287380421713000.post-52788117161885050682011-10-16T15:44:00.000+08:002012-09-07T08:56:22.614+08:00Kitchen Maintenance<strong>Tiring to clean up your refrigerator?</strong><br /><br /><ul><li>Start with checking what leftovers can be discarded. </li><li>Find out which of the bottles of water or sauces are almost empty, or are too old. </li><li>Remove the shelves, wash and them.</li><li>Clean the outside as well as the inside of the fridge with a soft cloth.</li><li><a href="http://indianyummykitchen.blogspot.com/search/label/Kitchen%20Tips"><em>More Kitchen tips....</em></a> </li></ul>Hamsihttp://www.blogger.com/profile/01986779568324943565noreply@blogger.com0tag:blogger.com,1999:blog-4157287380421713000.post-71337386352131056922011-08-08T13:05:00.001+08:002012-03-30T08:17:25.462+08:00Capsicum stuffed with Macaroni<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="http://2.bp.blogspot.com/-jBU0efQPITw/TjDuT3rMjZI/AAAAAAAACBM/eibIN35qtO4/s1600/DSC06275.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="214" src="http://2.bp.blogspot.com/-jBU0efQPITw/TjDuT3rMjZI/AAAAAAAACBM/eibIN35qtO4/s320/DSC06275.JPG" t$="true" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Capsicum stuffed with Macaroni </td></tr></tbody></table><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;"><strong>Ingredients</strong></div><br /><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Macaroni (Different shapes) - 2 cups</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Frozen mixed vegetables - 1 cup</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Salt to taste</div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none;">Red Chilli flakes - 2-3 tsps</div>olive oil - 1 tsp<br />cheddar cheese - 1 cup<br />Capsicum - 4-5 depending on the size (Smaller preferred)<br /><br /><strong>Method</strong><br /><br /><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;">Cut the top of capsicum and remove the seeds inside it so that the capsicum is empty and is like a cup. Wash it and keep aside. </div><div class="separator" style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-sgmKaatf480/TjDuXR8Do6I/AAAAAAAACBQ/VY2fS8WzNhs/s1600/DSC06276.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="214" src="http://3.bp.blogspot.com/-sgmKaatf480/TjDuXR8Do6I/AAAAAAAACBQ/VY2fS8WzNhs/s320/DSC06276.JPG" t$="true" width="320" /></a></div><div style="border-bottom: medium none; border-left: medium none; border-right: medium none; border-top: medium none; text-align: justify;"><br /></div><div style="text-align: justify;"><strong>Stuff preparation:</strong> In a pan bring water to boil. Add salt and olive oil and then add the macaroni of different varieties to it. Allow it to get cooked. Meanwhile in a pan saute the frozen vegetables and keep ready. Once the macaroni is cooked, drain if there is excess water and add them to the vegetables. Add enough salt and chilli flakes. Saute well and the stuff is now ready. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">Fill the capsicum with this stuff and close it with cheddar cheese. Microwave in high for 4-5min till cheese melts. </div><div style="text-align: justify;"><br /></div><div style="text-align: justify;">This dish will be fine for dinner and can be attractive to guests especially sudden guests also as this dish can be quickly prepared.</div><img height="64" src="http://3.bp.blogspot.com/-sgmKaatf480/TjDuXR8Do6I/AAAAAAAACBQ/VY2fS8WzNhs/s320/DSC06276.JPG" style="filter: alpha(opacity=30); left: 483px; mozopacity: 0.3; opacity: 0.3; position: absolute; top: 687px; visibility: hidden;" width="96" />Hamsihttp://www.blogger.com/profile/01986779568324943565noreply@blogger.com7Tampines, Singapore1.352481 103.944611000000011.3217625 103.91464350000001 1.3831995000000001 103.9745785tag:blogger.com,1999:blog-4157287380421713000.post-68285551999548805232011-07-28T12:56:00.001+08:002012-02-16T14:21:35.343+08:00Aval Uppuma (Flaked Rice Uppuma)<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="http://1.bp.blogspot.com/-MqO1KsMUUG0/TjDnIU2a9vI/AAAAAAAACA8/JFFT8LeGsGI/s1600/DSC06205.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="214" src="http://1.bp.blogspot.com/-MqO1KsMUUG0/TjDnIU2a9vI/AAAAAAAACA8/JFFT8LeGsGI/s320/DSC06205.JPG" t$="true" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Avul Uppuma</td></tr></tbody></table><strong>Ingredients:</strong><br /><br />Aval (Flaked rice)- 1 cup<br />Big onion - 1<br />Green chili- 2<br />Curry leaves- 10<br />Coriander leaves- few to garnish<br />Bengal gram dal - 1/2 spoon<br />Mustard and Urad dal- 1/4 tsp<br />Turmeric powder- 1/4 tsp<br />Lemon juice-1 to 2 spoons<br />Oil - 1 spoon<br />Salt to taste<br /><br /><div style="text-align: justify;"><strong>Method:</strong></div><div style="text-align: justify;">Wash the flaked rice in water. Drain the water immediately as they might get smashed. Steam cook the Aval in a idly cooker or in idly molds for 3-5 minutes and keep aside. Heat Oil in a pan. Add Mustard seeds, Urad dal and Bengal gram. Once it splutters add onion, green chili, curry leaves. Fry till onion turns into golden brown. Then add cooked aval, salt, turmeric powder, lemon juice. Saute it for 2 minutes in low flame. </div><br /><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody><tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-Csjtxl3FIH4/TjDq3-iVWbI/AAAAAAAACBE/PIkSybsmyDw/s1600/DSC06207.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="214" src="http://2.bp.blogspot.com/-Csjtxl3FIH4/TjDq3-iVWbI/AAAAAAAACBE/PIkSybsmyDw/s320/DSC06207.JPG" t$="true" width="320" /></a></td></tr><tr><td class="tr-caption" style="text-align: center;">Flaked rice Uppuma</td></tr></tbody></table><div style="text-align: justify;">Finally garnish with coriander leaves and mix well and saute for a minute more. Now its ready to eat. It is mostly taken for breakfast or evening snack as it is a very light meal rich in fibre. It gives lots of calories and satiety and high in carbohydrate. It is also referred as Beaten rice or poha or powa.</div>Hamsihttp://www.blogger.com/profile/01986779568324943565noreply@blogger.com6Tampines, Singapore1.352481 103.944611000000011.3217625 103.91464350000001 1.3831995000000001 103.9745785