tag:blogger.com,1999:blog-15525722763193782192024-03-08T06:34:57.169-05:00"Little Taste Buds"Kalaivanihttp://www.blogger.com/profile/14720998561025679834noreply@blogger.comBlogger28125tag:blogger.com,1999:blog-1552572276319378219.post-28263733202361115912009-11-11T21:40:00.017-05:002009-11-11T23:17:31.651-05:00Revani<div style="text-align: justify;"><br /><br />The term "semolina" is derived from the Italian word "semola" which is from the ancient Latin word "simila", meaning flour, itself a borrowing from Greek σεμῖδαλις "groats". Semolina, made from durum wheat, is known in North India as Sooji; in South India, Ravey in Kannada, Rava / Ravam / Ravai (ரவை) in Telugu/Tamil, in Tamilnadu, semolina is also made of rice. In Turkey, semolina is known as irmik.<br /><br />I had this delicious dessert at Greek festival, from then this has become one of my favorite desserts. It is easy to make and delicious to eat. I will share the recipe for an egg-less sibling of Revani soon.<br /><br /><span style="font-weight: bold; font-style: italic;">Ingredients:</span><br /></div><br />Semolina - 1 cup<br />All-purpose flour - 10 Tbsp<br />Sugar - 1 cup<br />Butter - One stick+2Tbsp (10 Tbsp)<br />Egg - 6<br />Backing powder - 2 tsp<br />Salt a pinch<br />Vanilla extract - 1 tsp<br />Almond - ¼ cup, blanched and chopped<br /><br /><span style="font-weight: bold; font-style: italic;">For Sugar syrup:</span><br /><br />Sugar - 1 ½ cup<br />Water - 3 cups<br />Cinnamon - ½" stick<br />Cloves - 4<br />Lemon juice - few drops<br /><br /><br /><center><img style="width: 552px; height: 400px;" src="http://i589.photobucket.com/albums/ss334/littletaste/Revani-cup.jpg" alt="Photobucket" /></center><br /><br /><span style="font-style: italic; font-weight: bold;">Directions:<span></span></span><br /><br /><div style="text-align: justify;">In a medium pan boil water and add the (1½ cups) sugar for the syrup, cinnamon, cloves and lemon juice, boil until the sugar dissolves in high heat and then for 15 minutes in low heat. Strain the cinnamon and cloves and cool down the syrup.<br /></div><br /><div style="text-align: justify;">Pre-heat the oven for 350˚F. Grease the 9 X 12 baking tray, in a separate bowl mix semolina, all-purpose flour, chopped almond and baking powder , set aside. In another (large mixing) bowl add the softened butter and vanilla extract then add the sugar slowly a little at a time and beat well. Add the eggs one by one and beat well, then slowly add the semolina mixture and beat continuously. Pour the mixture into the baking tray and bake for 30 minutes or until it turns golden brown. Remove from the oven and make few pokes about 2mm using the knife-edge then pour the sugar syrup all over the cake. Cut into squares and garnish with almonds.<br /><br /><center><img style="width: 367px; height: 550px;" src="http://i589.photobucket.com/albums/ss334/littletaste/Revani.jpg" alt="Photobucket" /></center><br /></div>Kalaivanihttp://www.blogger.com/profile/14720998561025679834noreply@blogger.com79tag:blogger.com,1999:blog-1552572276319378219.post-52083847191104287982009-11-04T21:32:00.011-05:002009-11-11T21:42:45.458-05:00Poppy Seeds Halva<div style="text-align: justify;"><br />Hello friends, I'm back........I know it was a long break. I was occupied by some other thing so I wasn’t able to concentrate on my blog. I missed the enjoyment of reading the comments and lot of new and mouth watering recipes from my fellow bloggers. I tried to post few times, but was not able to. I was a bit lazy too. Finally I decided to post a recipe today. I came back with a dessert. I hope not many of you know about Kasakasa(Poppy seeds) halva, this is one of my and my hubby’s favorite desserts. Lets start ….<br /><br /><center><img style="width: 552px; height: 400px;" src="http://i589.photobucket.com/albums/ss334/littletaste/Cashewraisin.jpg" alt="Photobucket" /></center><br /></div><span style="font-weight: bold; font-style: italic;">Ingredients:</span><br /><br />Poppy Seeds – 3/4 cup<br />Sugar - 10 Tbsp<br />Water - ½ cup<br />Milk – 3/4 cup<br />Butter - 1/3 cup<br />Cashew nuts - <a href="http://littletastebuds.blogspot.com/2009/01/glossary-of-terms-used.html">*</a><br />Raisins - <a href="http://littletastebuds.blogspot.com/2009/01/glossary-of-terms-used.html">*</a><br /><br /><span style="font-weight: bold; font-style: italic;">Directions:</span><br /><div style="text-align: justify;"><br />Soak the poppy seeds for 15 hours. Drain the water and grind the poppy seeds with milk to a paste (not so smooth), set aside the paste. Boil water and add the sugar to make syrup. Once the syrup is ready, add the poppy seeds paste, butter and stir continuously so that it does not get burnt and until it does not smell raw. When the oil shows up on sides of the pan and it turns into halva consistency then it is time to remove it from heat and garnish it with the fried cashews and raisins. This can be stored on fridge for a good 2 weeks and you can serve cold or warm.<br /></div><br /><center><img style="width: 565px; height: 400px;" src="http://i589.photobucket.com/albums/ss334/littletaste/Poppyseedhalva.jpg" alt="Photobucket" /></center>Kalaivanihttp://www.blogger.com/profile/14720998561025679834noreply@blogger.com26tag:blogger.com,1999:blog-1552572276319378219.post-12742412749286706982009-07-30T19:57:00.011-04:002009-07-31T10:09:49.002-04:00Roti Jala</br><br />Roti Jala (Lacy pancake / Net bread)- The name is derived from the Malay word 'roti' (bread) and 'jala' (net). A special ladle with a five-hole perforation is normally used, to make the bread looks like a fish net . I don't have this mold , but i wanted to try this recipe. So my hubby made me a mold using a styrofoam cup. Yeah....he made 4 holes at the bottom and my roti jala mold was ready.<br /><br /><center><img src="http://i589.photobucket.com/albums/ss334/littletaste/RotiJalapost.jpg" alt="Photobucket" width="500" height="400" /></center><br /><br /><span style="font-weight: bold; font-style: italic;">Ingredients:</span><br /><br />All purpose-flour – 1 cup<br />Egg – 1, medium<br />Coconut milk or milk – 1 cup<br />Water -½ cup<br />Turmeric powder – ¼ tsp<br />Oil – 1 tsp<br />Salt - <a href="http://littletastebuds.blogspot.com/2009/01/glossary-of-terms-used.html">*</a><br /><br /><span style="font-weight: bold; font-style: italic;">Directions:</span><br /><br /><div style="text-align: justify;">In a big bowl, whisk the egg and add all other ingredients except oil and mix well. Heat a pan over medium heat and grease with the oil. Pour the batter into roti jala mold and transfer the mold to the pan in circular motion around the pan, it will look like a net. Once the top is cooked, fold into a triangle shape and transfer into the plate. Traditionally this will be served with spicy chicken curry or Serawa. Serawa is made from a mixture of boiled coconut milk, brown sugar and pandan leaf, I tried it with a spicy curry and I will post the recipe later.<br /><br /><br /><center><img src="http://i589.photobucket.com/albums/ss334/littletaste/Rotijala1blog.jpg" alt="Photobucket" width="500" height="400" /></center><br /><br />One of the picture goes to <a href="http://jugalbandi.info/click/">Click</a> event by <a href="http://jugalbandi.info/">Jugalbandi</a>.<br /></div>Kalaivanihttp://www.blogger.com/profile/14720998561025679834noreply@blogger.com40tag:blogger.com,1999:blog-1552572276319378219.post-12218017008890009422009-07-22T08:44:00.010-04:002009-07-22T22:36:01.227-04:00Spicy Corn bread<div style="text-align: justify;"><br /><br />I always love the spicy breads. I tried from "the bread book" by Sara Lewis. I made this bread on a rainy weekend, it just came out perfect. We enjoyed this bread with soybean soup and a cup of hot tea. I added few ingredients to the original recipe to make it a bit spicier.<br /></div><br /><br /><center><img src="http://i589.photobucket.com/albums/ss334/littletaste/Spicycornbreadpost.jpg" alt="Photobucket" width="510" height="400" /></center><br /><br /><span style="font-weight: bold; font-style: italic;">Ingredients:<span></span></span><br /><br />Yellow Corn meal - 2.5 oz<br />All purpose flour -4 0z<br />Baking soda -1/2 tsp<br />Baking powder - 1.5 tsp<br />Parmesan cheese - 1 oz<br />Black pepper- <a href="http://littletastebuds.blogspot.com/2009/01/glossary-of-terms-used.html">*</a> 1/2 tsp<br />Eggs - 1, beaten<br />Milk - 3/4 cups<br />Yogurt - 1/4 cup<br />Butter - 1 oz, softened<br />Salt -1/2 tsp<br />Sugar -1/2 Tbsp<br />Spring onion - 1 cup, chopped<br />Cilantro - 1/2 cup, Chopped<br />Cumin seeds - 1 tsp<br />Dry red chili flakes - <a href="http://littletastebuds.blogspot.com/2009/01/glossary-of-terms-used.html">*</a> 1 tsp<br />Garlic - 1 tsp<br />Black sesame seeds -1 tsp<br />Oil - 1 tsp<br /><br /><span style="font-weight: bold; font-style: italic;">Directions:</span><br /><br /><div style="text-align: justify;">Heat 1 tsp of oil in small skillet, shallow-fry the garlic, cumin and sesame seeds one by one, keep aside.<br />Grease a 7"X3" loaf pan and keep aside. In a large mixing bowl, add all the dry ingredients with butter, cheese, chilies, onion, fried cumin , garlic and sesame seeds. Whisk the eggs, milk and yogurt together in another bowl, add to the dry ingredients and mix well. Spoon the mixture in to the cake tin and bake in a preheated oven, 325 F for 45-55 minutes or until risen and turned golden on top. Check the bread by poking with a skewer, if it is comes out clean then the bread is ready. Transfer to a wire rack and let it cool.<br /></div><br /><center><img src="http://i589.photobucket.com/albums/ss334/littletaste/spicycornbreadcuppost.jpg" alt="Photobucket" width="510" height="400" /></center>Kalaivanihttp://www.blogger.com/profile/14720998561025679834noreply@blogger.com32tag:blogger.com,1999:blog-1552572276319378219.post-56149224012669733482009-07-16T22:30:00.025-04:002009-07-17T14:40:50.439-04:00Blueberry Lemonade</br><br />Lemons are said to have been first found in North India, China and Burma, and was introduced in Persia, Arab countries, Iraq and Egypt in around 700 AD. Lemon trees were grown as ornamental trees in Mediterranean gardens. The drink we now recognize as lemonade may have origins in a mix of lemon juice and honey wine popular in Egypt some 1500 years ago.<br /><br />Lemonade is the French word for their original unsweetened version combined with either still or carbonated water.Click <a href="http://en.wikipedia.org/wiki/Lemonade">here</a> to know more about lemonade.<br /><br /><center><img src="http://i589.photobucket.com/albums/ss334/littletaste/BlueberryLemonade-2.jpg" alt="Photobucket" width="370" height="550" /></center><br /><span style="font-weight: bold; font-style: italic;">Ingredients :</span><br /><br /><span style="font-weight: bold; font-style: italic;font-size:85%;" >For Simple Syrup :</span><br /><br />Sugar - 1 cup<br />Water - 1 cup<br /><br /><span style="font-weight: bold; font-style: italic;font-size:85%;" >For Blueberry lemonade :</span><br /><br />Simple syrup - 1 cup<br />Lemon Juice - 1 cup<br />Blue berry - 1/2 cup frozen/fresh<br />Water - 3-4 <a href="http://littletastebuds.blogspot.com/2009/01/glossary-of-terms-used.html">*</a> cups<br />Mint strings- 10<br /><br /><span style="font-weight: bold; font-style: italic;">Directions:</span><br /><br /><span style="font-size:85%;"><span style="font-weight: bold;">Simple Syrup :</span></span><br /><br />In a small saucepan, bring sugar and water to a boil under medium heat until the sugar is dissolved. Remove from heat and let it cool completely.<br /><br /><span style="font-size:85%;"><span style="font-weight: bold;">Blueberry Lemonade :</span></span><br /><br />In a big container, add simple syrup, lemon juice and water to make lemonade. Squeeze a few blueberries in ¼ cup of water to get the flavor and color. Filter the big chunks and pour the blue berry flavored water along with the rest of the blueberries into the lemonade mix. Stir well and garnish with mint strings. Add water and Ice per your taste.<br /><br /><center><img src="http://i589.photobucket.com/albums/ss334/littletaste/Blueberrylemonade-1.jpg" alt="Photobucket" width="370" height="550" /></center>Kalaivanihttp://www.blogger.com/profile/14720998561025679834noreply@blogger.com24tag:blogger.com,1999:blog-1552572276319378219.post-27526554948184279052009-07-13T10:05:00.011-04:002009-07-17T16:34:17.002-04:00Curry Leaf Rice<div style="text-align: justify;"></br><br />The <a href="http://en.wikipedia.org/wiki/Curry_leaves" target="_blank">Curry Tree</a> or Karivepallai or Kadipatta (Tamil: கறிவேப்பிலை) (Murraya koenigii; syn. Bergera koenigii, Chalcas koenigii) is a tropical to sub-tropical tree in the family Rutaceae, which is native to India. It produces the leaves known as Curry leaves or Sweet Neem leaves.<br /><br />The curry leaf tree is native to India, Sri Lanka, Bangladesh and the Andaman Islands. Later spread by Indian migrants, they now grow in other areas of the world where Indian immigrants settled. Widely cultivated, the leaves are particularly associated with South Indian cuisines. The use of curry leaves as a flavouring for vegetables is described in early Tamil literature dating back to the 1st to 4th centuries AD. Its use is also mentioned a few centuries later in Kannada literature. Curry leaves are still closely associated with South India where the word 'curry' originates from the Tamil 'kari' for spiced sauces.Click <a href="http://www.spiceskerala.com/curryleafhistory.html" target="_blank">here</a> to know more about the history of curry leaves.<br /><br />Curry leaves are beneficial in constipation, stomach problems, kidney disorders, vomiting, nausea, burns and bruises, insect bites, spots and rashes, premature graying of hair. Click <a href="http://www.online-vitamins-guide.com/herbs/curry-leaf.htm" target="_blank">here</a> to know more about the benefits of curry leaf.<br /></div><br /><span style="font-weight: bold;"><span style="font-style: italic;">Ingredients:</span></span><br /><br />Curry leaves - 1 cup<br />Tamarind - 1 tsp, concentrated<br />Red chili - 2 <a href="http://littletastebuds.blogspot.com/2009/01/glossary-of-terms-used.html" target="_blank">*</a><br />Black pepper - 1/2 tsp<br />Garlic cloves - 1<br />Cumin seeds - 1/2 tsp<br />Rice - 2 cups, cooked<br />Oil - 2 Tbsp<br />Salt <a href="http://littletastebuds.blogspot.com/2009/01/glossary-of-terms-used.html" target="_blank">*</a><br /><br /><span style="font-weight: bold; font-style: italic;">Directions:<span></span></span><br /><br /><div style="text-align: justify;">Grind all the ingredients except oil, add 1-2 Tbsp of water if you need. In a heavy bottom pan, add 2 Tbsp of oil. Add the ground curry leaves paste and stir until all the water evaporates from the paste. Add this paste to the rice and mix well. Add more paste or salt per your taste. Can store this paste in refrigerator for 1-2 weeks.<br /></div><br /><br /><center><img src="http://i589.photobucket.com/albums/ss334/littletaste/Curryleavesricepaste.jpg" alt="Photobucket" width="370" height="550" /></center><br /><br /><center><img src="http://i589.photobucket.com/albums/ss334/littletaste/CurryleavesRice.jpg" alt="Photobucket" width="370" height="550" /></center>Kalaivanihttp://www.blogger.com/profile/14720998561025679834noreply@blogger.com26tag:blogger.com,1999:blog-1552572276319378219.post-43542357274724406672009-06-30T21:02:00.023-04:002009-07-17T16:34:29.150-04:00Pad Thai</br><br /><span style="font-weight: bold; font-style: italic;">Ingredients:</span><br /><br />Bok choy - 2 heads, chopped<br />Bean sprouts – 1 cup,trimmed<br />Garlic – 1 tsp, chopped<br />Rice Sticks – 5 oz<br />Sesame oil - 2 -3 Tbsp<br />Shallots - 3 Tbsp, chopped<br />Spring Onions - 1/4 cup, chopped<br />Soy sauce - 2 tsp<br />Tofu (soft/ firm / extra firm) – ½ cup, 1/2” cubes<br /><br /><span style="font-weight: bold; font-style: italic;">Pad Thai sauce:</span><br /><br />Brown sugar- 1 tbsp<br />Red Chili powder – 1 tsp<br />Sriracha sauce - 1 tsp<br />Tamarind juice – 1 ¼ tsp, concentrated<br />Vinegar - 1/4 tsp<br />Salt – a pinch<br /><br /><span style="font-weight: bold; font-style: italic;">For garnish:</span><br /><br />Peanuts – <a href="http://littletastebuds.blogspot.com/2009/01/glossary-of-terms-used.html">*</a> 2-3 Tbsp, crushed dry-roasted<br />Lime wedges – 2<br />Cilantro <a href="http://littletastebuds.blogspot.com/2009/01/glossary-of-terms-used.html">*</a><br /><br /><br /><br /><center><img style="width: 390px; height: 541px;" alt="Photobucket" src="http://i589.photobucket.com/albums/ss334/littletaste/Lime-1.jpg" /></center><br />I have submitted this picture to <a href="http://jugalbandi.info/click/">click</a> event by <a href="http://jugalbandi.info/">Jugalbandi</a>.<br /><br /><span style="font-weight: bold; font-style: italic;">Directions:</span><br /><br /><span style="font-weight: bold; font-style: italic;">Sauce:</span><br /><br />Heat oil in a medium skillet in medium heat; add garlic and all other sauce ingredients one by one. Add some water and bring it to boil. Try the taste and add the ingredients as per your need. Let it boil for 4-5 minutes.<br /><br /><span style="font-weight: bold; font-style: italic;">Pad Thai:</span><br /><br />Soak the Rice sticks in warm water until soften but don’t let it soak until it becomes soft enough to eat. (Then it will be mushy when you cook). Drain and rinse with cold water and keep aside.<br /><br />In a large nonstick skillet, heat 1 tablespoon of oil over medium heat. Add the Bok Choy and stir well for 1-2 minutes or until Bok Choy is cooked. Add the soft tofu and stir constantly for a minute so it looks like scrambled eggs (if it is firm /extra firm tofu pan fry and add it at the end, also you can add fried shrimp if you like).<br /><br />Heat the remaining oil in a pan over medium heat. Add garlic and shallots, sauté until shallots become translucent. Add the Rice sticks and cook until it becomes soft, if it sticks in the pan add a tsp of oil and cook. Stir swiftly and continuously.<br /><br />Add the tofu mixture and sauce. Check for taste, add the green onions,soy sauce and bean sprouts toss well until it becomes wilt .Remove from the heat and garnish with crushed peanuts, lime and cilantro.<br /><br /><center><img style="width: 500px; height: 500px;" alt="Photobucket" src="http://i589.photobucket.com/albums/ss334/littletaste/Padthai-1.jpg" /></center><br /><br /><br /><center></center>Kalaivanihttp://www.blogger.com/profile/14720998561025679834noreply@blogger.com35tag:blogger.com,1999:blog-1552572276319378219.post-61673416657167195502009-06-26T11:04:00.015-04:002009-07-17T16:34:39.790-04:00Mango and Peas Rice</br><br /><span style="font-weight: bold; font-style: italic;">Ingredients</span><br /><br />Rice - 3 cups, cooked<br />Green mango - 1/2 cup, shredded<br />Oil- 1 tbsp<br />Mustard seeds - 1/8 tsp<br />Cumin Seeds - 1/4 tsp<br />Green chili - 2 , chopped<br />Garlic cloves- 2 , chopped<br />Green peas - 1/4 cup, cooked<br />Curry leaves - 4<br />Salt <a href="http://littletastebuds.blogspot.com/2009/01/glossary-of-terms-used.html">*</a><br />Mint for garnish (optional)<br /><br /><span style="font-weight: bold; font-style: italic;">Directions</span><br /><br /><div style="text-align: justify;">Heat the oil in medium pan. Add mustard seeds and cumin seeds, after it starts to splutter add the garlic and green chilies. Sauté until the garlic turns golden brown. Add the shredded green mango, salt and green peas, stir well for 3 to 4 minutes in medium heat. Once the mango is cooked or soft enough, add the rice and stir well to mix. Optionally garnish with mint and serve.<br /><br />Tip : For it to be more tangy you may add more mango.<br /><br /><center><img style="width: 390px; height: 541px;" src="http://i589.photobucket.com/albums/ss334/littletaste/Mangogreenpearice.jpg" alt="Photobucket" /></center><br /><br /></div>Kalaivanihttp://www.blogger.com/profile/14720998561025679834noreply@blogger.com27tag:blogger.com,1999:blog-1552572276319378219.post-8298048877211381462009-06-21T20:06:00.015-04:002009-11-05T10:43:48.290-05:00Ragi fritters ( Finger millet fritters)<div style="TEXT-ALIGN: justify"><br /><br />Finger millet (<i>Eleusine coracana)</i> is originally native to the Ethiopian Highlands and was introduced into India approximately 4000 years ago. It is very adaptable to higher elevations and is grown in the Himalaya up to 2,300 meters in elevation. Finger millet is especially valuable as it contains the amino acid methionine, which is lacking in the diets of hundreds of millions of the poor who live on starchy staples such as cassava, plantain, polished rice, or maize meal. Click <a href="http://en.wikipedia.org/wiki/Finger_millet">here</a> to know more about Finger millet.<br /></div><br /><span style="FONT-WEIGHT: bold; FONT-STYLE: italic">Ingredients:</span><br /><br />Finger millet or Ragi flour - 3/4 cup<br />Onion - 3 cups , sliced<br />Dry red chili - <a href="http://littletastebuds.blogspot.com/2009/01/glossary-of-terms-used.html">*</a> 2 chopped<br />Cilantro - 3 Tbsp , chopped<br />Curry leaves - 2 Tbsp , chopped<br />Ginger -1/4 tsp minced/paste<br />Butter - 1 tbsp<br />Oil for deep fry<br />Salt <a href="http://littletastebuds.blogspot.com/2009/01/glossary-of-terms-used.html">*</a><br /><br /><span style="FONT-WEIGHT: bold; FONT-STYLE: italic">Directions:</span><br /><br /><div style="TEXT-ALIGN: justify">In a big bowl add Onion, Red chili, Cilantro, Curry leaves, Butter - mix them well and then add the Finger Millet / Ragi flour and mix well. In a medium pan heat the oil for deep fry. Divide the mixture into two parts and add salt to one part. This will avoid the Onion shedding more water; which would make the mixture watery. If the flour is too dry you may add 1 or 2 tbsp of water to make the flour just enough to hold the mixture together. Fry the first batch little by little then add salt to the second batch and follow the same for send batch. Garnish with Cilantro and serve with Tomato or your desired hot sauce.<br /><br />Tip: For those who don't like too much Onion, use less Onion and more flour. Also that allows you to have it for a couple of days.<br /></div><br /><center><img style="WIDTH: 550px; HEIGHT: 450px" alt="Photobucket" src="http://i589.photobucket.com/albums/ss334/littletaste/RagiFritters-1.jpg" /></center><br /><br />I'm so delighted for this award and thanks (<a href="http://visitmykitchen.blogspot.com/">Sowmya</a>,<a href="http://munchcrunchandsuch.wordpress.com/"> Shubha</a>, <a href="http://authentic-food-treasures.blogspot.com/">Preethi</a>) a lot for your appreciation, that's what keeps us going.<br /><br /><center><img style="WIDTH: 150px; HEIGHT: 150px" alt="Photobucket" src="http://i589.photobucket.com/albums/ss334/littletaste/LovelyBlogAward.jpg" /><br /><br /><div style="TEXT-ALIGN: justify">I would like to pass this lovely award to <a href="http://memoryarchieved.blogspot.com/">Ramya</a> , <a href="http://bonappetit-renuka.blogspot.com/">Renuka</a> , <a href="http://www.foodseasons.com/">Jyoti</a> , <a href="http://memoirsofeverdaylife.blogspot.com/">Rush</a> , <a href="http://cookingescapadesanddelights.blogspot.com/">Bergamot</a> , <a href="http://arunathetemptations.blogspot.com/">Aruna</a> ,<a href="http://plantainleaf.blogspot.com/"><span class="post-author vcard"><span class="fn"> </span></span></a><a href="http://curryworld.wordpress.com/">Veena</a> , <a href="http://plantainleaf.blogspot.com/"><span class="post-author vcard"><span class="fn">Rekhas kitchen</span></span></a><span class="post-author vcard"><span class="fn"> ,</span></span><span class="post-author vcard"><span class="fn"> <a href="http://indiankhanna.blogspot.com/">Priti</a><span style="TEXT-DECORATION: underline"> </span>, <a href="http://soumyarun.blogspot.com/">Sowmya</a><span style="TEXT-DECORATION: underline"> </span></span></span><span class="post-author vcard"><span class="fn"><a>.</a></span></span><a><br /></a></div><div style="TEXT-ALIGN: left"><br /></div></center>Kalaivanihttp://www.blogger.com/profile/14720998561025679834noreply@blogger.com27tag:blogger.com,1999:blog-1552572276319378219.post-34744335109653825602009-06-11T19:40:00.009-04:002009-07-17T16:35:03.982-04:00Spaghetti with Peppers<div style="text-align: justify;"><div style="text-align: justify;"></br><br />There are many different theories on where and when spaghetti was invented. Popular history says that it was invented in China, and that Marco Polo brought the knowledge of this food to Venice. The spaghetti, Polo encountered (and presumably tasted) in the far east was made from either rice flour or hard wheat flour (long noodles made from both grains exist in eastern cookery). It is generally accepted that the variety of durum wheat known in Sicily during the Middle Ages was, like lemons and oranges, introduced by the Arabs. And that brings us to the pivotal part of the story.<br /><br />Early in 1154, shortly before the death of Sicily's monarch, King Roger II, and about a century before the birth of Marco Polo, a court chronicler and geographer named Abu Abdullah Mohammed al Edrisi (or Idrisi) completed a detailed geographical survey of Sicily. The content of the resulting opus, known to us as The Book of Roger, encompassed not only Sicily but other regions as well. A casual observation in the Book of Roger mentions that in the Sicilian town of Trabia the inhabitants made a form of pasta from hard wheat, and that this product, shaped into long strands, was manufactured in large quantity for export to other regions. click <a href="http://www.bestofsicily.com/mag/art73.htm">here</a> to know more about spaghetti.<br /></div><br /><br /></div><center><img style="width: 482px; height: 293px;" src="http://i589.photobucket.com/albums/ss334/littletaste/spaghatti.jpg" /></center><br /><span style="font-weight: bold; font-style: italic;">Ingredients:<span></span></span><br /><br />Spaghetti - 8 ounces, cooked in salt water and drained<br />Garlic - 2 tbsp minced<br />Olive or vegetable oil - 2 tbsp<br />Green pepper - 1/2 medium, thin strips<br />Yellow pepper - 1/2 medium, thin strips<br />Red pepper - 1/2 medium, thin strips<br />Spinach - 1 cup<br />Black pepper <a href="http://littletastebuds.blogspot.com/2009/01/glossary-of-terms-used.html">*</a> - 1/4 tsp<br />Parsley - 1/2 Tbsp chopped<br />Salt <a href="http://littletastebuds.blogspot.com/2009/01/glossary-of-terms-used.html">*</a><br /><br /><span style="font-weight: bold; font-style: italic;">Directions:<span></span></span><br /><br /><div style="text-align: justify;">In a large skillet, heat oil over medium heat. Add garlic, cook and stir for 30 seconds. Add green, yellow, red peppers, black pepper and pinch of salt. Cook by stirring frequently until the vegetables are tender. Add pasta and parsley stir gently to combine all the ingredients. If you need more black pepper add it and toss well and cook for a minute in a low heat.<br /><br />Sending this to <a href="http://www.prestopastanights.com/">Presto Pasta Nights</a>,this week hosted by <a href="http://theduckquacking.blogspot.com/">Daphne</a>.<br /></div><br /><center><img style="width: 550px; height: 450px;" src="http://i589.photobucket.com/albums/ss334/littletaste/IMG_6896.jpg" alt="Photobucket" /></center>Kalaivanihttp://www.blogger.com/profile/14720998561025679834noreply@blogger.com37tag:blogger.com,1999:blog-1552572276319378219.post-76786165007198069232009-06-01T21:48:00.003-04:002009-07-17T16:35:12.316-04:00Chayote (chow chow)Fry<div style="text-align: justify;"></br><br />The chayote (Sechium edule), also known as Sayote, Tayota, Choko, Chocho, chow-chow, Christophene, Mirliton and vegetable pear is an edible plant that belongs to the gourd family Cucurbitaceae along with melons, cucumbers and squash. It's also an excellent source of Dietary Fiber, Vitamin C, Vitamin K, Folate, Zinc, Copper and Manganese. Costa Rica is a major exporter of Chayotes worldwide. Click <a href="http://en.wikipedia.org/wiki/Chayote">here</a> to know more about chayote squash.<br /></div><br /><span style="font-weight: bold; font-style: italic;">Ingredients :</span><br /><br />Chayote squash – 1 medium, 1" cubes<br />Oil – 1 Tbsp<br />Onion – 1 cup, chopped<br />Salt <a href="http://littletastebuds.blogspot.com/2009/01/glossary-of-terms-used.html">*</a><br />Mustard seeds – 1/8 tsp<br /><br /><span style="font-weight: bold; font-style: italic;">For paste :</span><br /><br />Make a Coarse paste<br />Curry leaves – 3 strings<br />Coconut scraped fresh/frozen/dried – 4 tbsp<br />Green Chili – 2 <a href="http://littletastebuds.blogspot.com/2009/01/glossary-of-terms-used.html">*</a><br /><br /><span style="font-weight: bold; font-style: italic;">Directions:</span><br /><br /><div style="text-align: justify;">Pressure cook the Chayote for 1 whistle. Heat the oil in a pan and add mustard seeds, let it splutter then add onions and salt. Sauté the onions until they become translucent. Then add the paste and sauté until you feel the aroma of coconut and curry leaves paste. Add the pressure cooked Chayote and pan fry until it become tender.<br /></div><br /><br /><center><img style="width: 441px; height: 550px;" src="http://i589.photobucket.com/albums/ss334/littletaste/Chayotefry.jpg" alt="Photobucket" /></center><br /><br />I would like to add a special thanks to <a href="http://padmasrecipes.blogspot.com/">Padma</a> and <a href="http://munchcrunchandsuch.wordpress.com/">Shubha</a> for passing the "I love your blog" award.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPpQELMt1uwX7irwN2thgGTAfYwmoNebG47PLStk9aqHka9PyYgZXUA0H1oAJMnY-4WX8ieyXnNnkZeuxZrhc1_XoYg0Bx40sRN937a01qBGiPrzljwroVvBLwVttb-2tHdmFTtMUedG8/s1600-h/loveblogaward.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 200px; height: 200px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPpQELMt1uwX7irwN2thgGTAfYwmoNebG47PLStk9aqHka9PyYgZXUA0H1oAJMnY-4WX8ieyXnNnkZeuxZrhc1_XoYg0Bx40sRN937a01qBGiPrzljwroVvBLwVttb-2tHdmFTtMUedG8/s320/loveblogaward.jpg" alt="" id="BLOGGER_PHOTO_ID_5341282050615627154" border="0" /></a>Kalaivanihttp://www.blogger.com/profile/14720998561025679834noreply@blogger.com26tag:blogger.com,1999:blog-1552572276319378219.post-7301630544871316072009-05-17T09:37:00.008-04:002009-07-17T16:35:22.925-04:00Beetroot Burfi</br><br /><span style="font-weight: bold; font-style: italic;">Ingredients:</span><br /><br />Beet Root - 2 1/2 cups, shredded<br />Sugar - 1/2 cup<br />Butter - 5 Tbsp<br />Milk -1/2 cup<br />Cardamom - 1/8 tsp, powdered<br />Cashew nuts - 8<br />Coconut dried - 2 Tbsp<br />Pinch of salt<br /><br /><span style="font-weight: bold; font-style: italic;">Directions:</span><br /><br /><div style="text-align: justify;">Heat 4 Tbsp of butter in a large, heavy-bottom skillet. Add the shredded beets with a pinch of salt (as a sweet enhancer) and cook for 10-12 minutes, stirring, until soft, and add milk and sugar and stir for another 8-10 minutes, until the milk is mixed well with the beets like the milk has evaporated. Meanwhile In a small skillet dry-fry 2 Tbsp of coconut and sugar, until coconut turns golden brown, also fry the cashew nuts using the remaining butter. Add the cardamom powder to the beets and stir well before switching off the stove. Make small disks of the cooked beet. Garnish with coconut and cashew nuts.<br /></div><br /><center><img src="http://i589.photobucket.com/albums/ss334/littletaste/BeetRootBurfi-1.jpg" alt="Photobucket" width="400" height="550" /></center>Kalaivanihttp://www.blogger.com/profile/14720998561025679834noreply@blogger.com27tag:blogger.com,1999:blog-1552572276319378219.post-11193228583626850532009-05-10T21:32:00.008-04:002009-07-17T16:35:33.174-04:00Green Mango Atjar (Green mango in spiced oil)<div style="text-align: justify;"></br><br />This is an African method of preserving the green mango. It is almost like an Indian pickle. I got a lot of green mangoes from my friend. So I made few recipes with that. One of them for your taste buds. This is less spicier than the Indian pickle. I found this recipe <a href="http://www.globalgourmet.com/destinations/southafrica/gmatjar.html">here</a>. But I made my own curry powder for this recipe.<br /><br /><span style="font-weight: bold; font-style: italic;">Ingredients<span style="font-size:0;"></span></span><br /><br />Green mango - 1 cup, 1" cubed<br />Olive oil - 1/4 cup<br />Garlic cloves - 2, chopped<br />Green chili - 1, minced<br />White Vinegar - 1 tsp<br />Salt - 5 Tbsp </div><p><br /><span style="font-weight: bold; font-style: italic;">For curry powder<span style="font-size:0;"></span></span><br /><br />Curry leaves - 3, dry roasted<br />Chili powder - 1 tsp <a href="http://littletastebuds.blogspot.com/2009/01/glossary-of-terms-used.html">*</a><br />Coriander powder - 1 tsp<br />Cumin powder - 1/8 tsp<br />Black pepper - 1/8 tsp, dry roasted<br />Fenugreek - 1/8 tsp, dry roasted<br />Turmeric powder - 1/12 tsp<br /><br /><span style="font-weight: bold; font-style: italic;">Directions<span style="font-size:0;"></span></span> </p><br /><div style="text-align: justify;">Mix salt with water in a ceramic or glass container; stir until salt dissolves to make the brine. Add the cubed mangoes into the brine. Let it be alone for a day in room temperature. Drain well and transfer into an other jar.Boil the vinegar and pour it on the mango and mix well.<br />Make the curry powder by blending the all the ingredients (for the curry powder). Heat 2 tbsp of oil; add green chili and garlic, sauté till you smell the garlic flavor. Add the blended curry powder and turn off the stove and add the remaining oil, stir for a few seconds. Pour the hot oil mixture on the mango, mix well and store it in refrigerator for atleast for 3 days but 5 days would be great before serving.<br /></div><br /><center><img style="width: 400px; height: 550px;" alt="GMAtjar" src="http://i589.photobucket.com/albums/ss334/littletaste/GreenMangoAtjar.jpg" /></center>Kalaivanihttp://www.blogger.com/profile/14720998561025679834noreply@blogger.com29tag:blogger.com,1999:blog-1552572276319378219.post-82269631055575119502009-05-04T12:10:00.002-04:002009-07-17T16:35:42.925-04:00Avocado and Pasta soup<div style="text-align: justify;"></br><br />The avocado is very popular in vegetarian cuisine, making an excellent substitute for meats in sandwiches and salads because of its high fat content. The fruit is not sweet, but fatty, distinctly yet subtly flavored, and of smooth, almost creamy texture. About 75% of an avocado's calories come from fat, most of which is monounsaturated fat. Avocados also have 60% more potassium than bananas. They are rich in B vitamins, as well as vitamin E and vitamin K. They have the highest fiber content of any fruit - including 75% insoluble and 25% soluble fiber. If you like to Know more about avocado click <a href="http://en.wikipedia.org/wiki/Avocado">here</a>.<br /></div><br /><span style="font-weight: bold; font-style: italic;">Ingredients</span><br /><br />Avocado - 1 ,peeled,seeded<br />Lemon juice - 1 tsp<br />Red onion - 1/2 cup,sliced<br />Soy bean - 1/4 cup,cooked with salt<br />Pasta(messe penne) - 3/4 cup,cooked with salt<br />Tomato - 1/4 cup,chopped<br />Black Pepper - 1 tsp,powder<br />Oil - 2 tsp<br />Salt <a href="http://littletastebuds.blogspot.com/2009/01/glossary-of-terms-used.html">*</a><br /><br /><span style="font-weight: bold; font-style: italic;">Directions</span><br /><br /><div style="text-align: justify;">Heat the oil in skillet, add onion and saute until it turns translucent. Add the tomatoes and s<span style="visibility: visible;" id="main"><span style="visibility: visible;" id="search"><em></em></span></span>aute until it becomes tender.Add the pasta,soy bean and pepper and let it cook for 5 - 8 minutes in medium flame. Mash the avocado with lemon juice and mix with the cooked pasta and soy bean mixture, bring to boil and remove from heat. If you like the creamy(thick) soup add 2 tsp of corn flour before adding avocado.</div><br /><br /><center><img style="width: 424px; height: 550px;" src="http://i589.photobucket.com/albums/ss334/littletaste/Avocadopastasoup.jpg" alt="Photobucket" /></center>Kalaivanihttp://www.blogger.com/profile/14720998561025679834noreply@blogger.com21tag:blogger.com,1999:blog-1552572276319378219.post-77384002025486758962009-04-26T10:25:00.001-04:002009-07-17T16:35:51.569-04:00Pumpkin and Spring Onion soup<div style="text-align: justify;"></br><br />Pumpkin is a kind of sweeter in taste but they are very low in fat and low calorie vegetable, also they are a rich source of potassium. And they are good anti-oxidants with beta-carotene in them. Pumpkin was sitting in my fridge for more than a week. Before expire, I decided to make a soup with spring onion. Let’s start the recipe.<br /></div><br /><center><img src="http://i589.photobucket.com/albums/ss334/littletaste/Sonion.jpg" alt="Photobucket" width="550" height="350" /></center> <center>Spring Onion</center><br /> This is my first entry for <a href="http://jugalbandi.info/click/">Click event</a> by <a href="http://jugalbandi.info/">Jugalbandi</a>.<br /><span style="font-weight: bold;"><span style="font-style: italic;">Ingredients:</span></span><br /><br />Pumpkin - 2 cups, cubed<br />Spring Onion - 1 cup, chopped<br />Cumin seeds - 1/2 tsp<br />Black pepper powder - 1 tsp <a href="http://littletastebuds.blogspot.com/2009/01/glossary-of-terms-used.html">*</a><br />Ginger- 1/2 tsp, minced<br />Coconut milk-2 Tbsp<br />Salt <a href="http://littletastebuds.blogspot.com/2009/01/glossary-of-terms-used.html">*</a><br /><br /><span style="font-weight: bold; font-style: italic;">Directions:<span style="font-size:0;"></span></span><br /><br /><div style="text-align: justify;">Heat the pan mildly and cook the pumpkins until tender (with the lid on). Mash the pumpkins and set aside, heat the oil in a large pan, add cumin seeds when it starts to sizzle add ginger and spring onion. Stir for 3 - 4 minutes, add water (depending on required consistency) and all other ingredients and bring it to boil. Optionally garnish with spring onion, mint and add a dash of ground black pepper.<br /></div><br /><center><img alt="pkin_sonion" src="http://i589.photobucket.com/albums/ss334/littletaste/pkin-sonion.jpg" width="550" height="400" /></center>Kalaivanihttp://www.blogger.com/profile/14720998561025679834noreply@blogger.com16tag:blogger.com,1999:blog-1552572276319378219.post-48981228722533397892009-04-25T22:51:00.001-04:002009-07-17T16:36:00.834-04:00Thai Green mango salad<div align="justify"></br><br />Generally we don't have lot of recipes for green mango. This salad is mixture of different flavors. Green mango lovers will eat it in any form but will love this salad. It tastes very good. I found this recipe from <a href="http://thaifood.about.com/od/thaisnacks/r/mangosalad.htm">here</a>. I made slight variations in the original recipe. The wild mango originated in the foothills of the Himalayas of India and Burma. Mangoes contain enzyme similar to papain in papayas, a soothing digestive aid. It has lot of enzymes which helps to stimulating metabolism and cleansing the intestinal tract. This is low in protein and high in fiber. If you would like to know more about mango click <a href="http://en.wikipedia.org/wiki/Mango">here</a>.This is my entry for <a href="http://akshayapaatram.blogspot.com/2009/03/its-vegan-world-thai.html">IAVW-Thai</a> event hosted by <a href="http://akshayapaatram.blogspot.com/2009/03/its-vegan-world-thai.html">Priya </a>and <a href="http://earthvegan.blogspot.com/2009/01/its-vegan-world-food-event.html">Vaishali</a>.<br /><br /><strong><em>Ingredients: </em></strong><br /><br />Green Mango - 1 cup, grated<br />Spring onion - 1/2cup, chopped<br />Bean sprouts - 1 cup<br />Cilantro - 4 tbsp, chopped<br />Grated coconut- 4 tbsp, dry fried<br />Pea nuts/Cashew nuts - 4 tbsp/per taste<br /><br /><strong><em>For Dressing:</em></strong><br /><br />Soy sauce - 2 tbsp<br />Fresh lemon juice - 1 tbsp<br />Brown sugar - 2 tbsp <a href="http://littletastebuds.blogspot.com/2009/01/glossary-of-terms-used.html">*</a><br />Chili flakes - 1/2 tbsp <a href="http://littletastebuds.blogspot.com/2009/01/glossary-of-terms-used.html">*</a><br /><br /><strong><em>Directions:</em></strong><br /><br /></div><div align="justify">In a large bowl place the grated green mango and add all the ingredients except 2 tbsp of coconut powder and 2 tbsp of the nut of your choice. Toss well and garnish with remaining coconut powder and the nuts. If you like the crunchy nuts in the salad, add them before serving. </div><div align="justify"></div><div align="left"><center><img alt="Photobucket" src="http://i589.photobucket.com/albums/ss334/littletaste/GreenMangoSalad.jpg" width="400" height="500" /></center></div>Kalaivanihttp://www.blogger.com/profile/14720998561025679834noreply@blogger.com0tag:blogger.com,1999:blog-1552572276319378219.post-36368221225763101132009-04-24T14:40:00.001-04:002009-07-17T16:36:14.614-04:00Guacamole<div align="justify"></br><br /><em><strong>Ingredients</strong></em><br /><br />Avocado -2 ripe, seeded and peeled<br />Onion - 1/4 cup, chopped<br />Cilantro - 2 Tbsp, chopped<br />Tomato - 1/4 cup, seeded and chopped<br />Lemon / lime juice - 1 tbsp<br />Garlic cloves - 1, chopped<br />Cayenne or Serrano chilies/- 1, minced<br />Kosher salt <a href="http://littletastebuds.blogspot.com/2009/01/glossary-of-terms-used.html">*</a><br /><br /><strong><em>Directions:</em></strong><br /><br />Guacamole is one of the most easiest and healthiest dips. Just in a medium bowl mash the avocado with 1 tsp of lemon juice (do not make it like a paste). Add all the remaining ingredients and mix well. Let at sit for an hour in room temperature and its ready to serve. </div><div align="justify"></div><div align="left"><center><img alt="Photobucket" src="http://i589.photobucket.com/albums/ss334/littletaste/Guacamole1.jpg" width="500" height="350" /></center></div>Kalaivanihttp://www.blogger.com/profile/14720998561025679834noreply@blogger.com1tag:blogger.com,1999:blog-1552572276319378219.post-47006781524707693562009-04-16T23:27:00.001-04:002009-07-17T16:36:27.761-04:00Chickpea and Greenpea soup<div style="text-align: justify;"></br><br />The name “chickpea” is derived from the Latin cicer. The botanical name of the chickpea plant is Cicer Arietinum. Garbanzo, the name more commonly used in Spanish-speaking countries, is thought to come from the Greek chickpeas are good source of folate and protein. It is high in dietary fiber and low in fat. Chickpeas are rich in magnesium, iron and phosphorous.<br /><br />The chickpea was cultivated on the lands bordering Mesopotamia and the eastern Mediterranean. From there it spread to India and some parts of East Asia. In 2008 India is the most chickpea cultivating country. If you like to know more about chickpea click <a href="http://en.wikipedia.org/wiki/Chickpea">here</a>.<br /><br />This is my entry to <a href="http://thewellseasonedcook.blogspot.com/2008/09/my-legume-love-affair-host-lineup.html">My Legume Love Affair</a> monthly event hosted by <a href="http://cococooks.blogspot.com/2009/04/my-legume-love-affair-10starters-and.html">Glamah</a> and <a href="http://thewellseasonedcook.blogspot.com/2008/09/my-legume-love-affair-host-lineup.html">Susan</a>.<br /><br /></div><div style="text-align: justify;"></div><span style="font-weight: bold; font-style: italic;">Ingredients:</span><br /><br />Chickpea - 1 cup cooked<br />Green pea - 1/2 cup, cooked<br />Garlic cloves - 2, crushed<br />Coriander powder - 1 tbsp<br />Cumin seeds - 1 tsp<br />Milk - 1 cup<br />Rice flour - 1 tbsp (make a paste using water or milk)<br />Parmesan cheese - 2 tbsp<br />Green chili - 2 ,crushed<br />Salt <a href="http://littletastebuds.blogspot.com/2009/01/glossary-of-terms-used.html">*</a><br />Oil - 1 tsp<br />Cilantro or basil for garnish<br /><br /><span style="font-weight: bold; font-style: italic;">Directions:</span><br /><br /><div style="text-align: justify;">Pressure cook the chickpeas and green peas with 1/4 tsp of salt. Heat oil in a skillet; add cumin seeds and garlic and sauté till the garlic turns golden brown. Add the green chilies and coriander powder, stir for few seconds then add the cooked chickpeas, green peas, milk and flour paste. Cook over medium heat for 5 minutes and add the Parmesan cheese, check the salt. Cook until for the soup to get the desired consistency. Stir in between to prevent burning, garnish with cilantro or basil. We are ready to serve.<br /><center><img alt="Photobucket" src="http://i589.photobucket.com/albums/ss334/littletaste/Chickpeaandgpeasoup.jpg" width="500" height="350" /></center></div>Kalaivanihttp://www.blogger.com/profile/14720998561025679834noreply@blogger.com3tag:blogger.com,1999:blog-1552572276319378219.post-90089213053564982492009-04-05T13:16:00.001-04:002009-07-17T16:37:07.016-04:00Beet Root Gravy / Kulambu<div style="text-align: justify;"><div style="text-align: justify;"></br><br />In all fairness I like the sweet root vegetables (Carrot, Beet root) but I don't like to use in kulambu or chutney, at least have not found out a way until now. But I tried to make a spicy kulambu using beet root with a slight variation of Thakaalai (Tomato) kulambu. Some goodness of beetroot is that it contains very less fat, low in calories and is a great source of fiber, vitamin c, magnesium and iron. Beet root contains the natural red (disliked by most) coloring agent BETAINE. It is used for cancer treatments. Let's hit the recipe.<br /></div><br /></div><span style="font-style: italic;"><span style="font-weight: bold;">Ingredients:</span><br /><span style="font-weight: bold;"></span></span><br />For seasoning :<br />Mustard seeds - 1/8 tsp<br />Fennel seeds - 1/4 tsp<br />Cilantro or mint<br /><br /><span style="font-weight: bold; font-style: italic;">For Paste:<span></span></span><br /><br />Beet root - 1 cup, peeled and cubed<br />Split Bengal Gram - 1 tsp<br />Urad dal - 1 tsp<br />Coriander seeds - 1 tsp<br />Cumin seeds - 1 tsp<br />Cinnamon stick - 1/4'<br />Cloves - 2<br />Fennel seeds - 1/2 tsp<br />Grated coconut - 2 Tbsp<br />Oil - 2 tsp<br />Red chili - 2 <a href="http://littletastebuds.blogspot.com/2009/01/glossary-of-terms-used.html">*</a><br />Tamarind Paste - 1 tsp<br />Salt <a href="http://littletastebuds.blogspot.com/2009/01/glossary-of-terms-used.html">*</a><br /><span style="font-weight: bold;"><br /><span style="font-style: italic;">Directions:</span></span><br /><br /><div style="text-align: justify;"> Cook the beets on stove top until it becomes soft. Heat a tsp of oil and roast all the ingredients except beets. Let it cool and blend all the ingredients along with the beets, add water to get the desired consistency. In a small pan heat the remaining oil and add mustard and fennel seeds. When starts to sizzle add the paste and let it boil for a minute. Serve with idly, dosa or with rice.<br /></div><br />Tip : To cook the beets, microwave for 2 minutes without adding water<br /><br /><center><img src="http://i589.photobucket.com/albums/ss334/littletaste/BeetRootGravy.jpg" alt="Photobucket" width="350" height="550" /></center>Kalaivanihttp://www.blogger.com/profile/14720998561025679834noreply@blogger.com0tag:blogger.com,1999:blog-1552572276319378219.post-65363920093725828372009-04-02T12:53:00.001-04:002009-07-17T16:37:17.395-04:00Kale Poriyal</br><br /><span style="font-weight: bold; font-style: italic;">Ingredients:</span><br /><br />Kale - 1 bunch, chopped<br />Moong dal - 1 cup, sprout/soaked over night<br />Onion - 1/4 cup, chopped<br />Green chili - 2 <a href="http://littletastebuds.blogspot.com/2009/01/glossary-of-terms-used.html">*</a><br />Grated coconut - 2 Tbsp<br />Oil -1 Tbsp<br />Mustard seeds - 1/8 tsp<br />Urad dal - 1/2 tsp<br />Split Bengal gram - 1/2 tsp<br />Salt <a href="http://littletastebuds.blogspot.com/2009/01/glossary-of-terms-used.html">*</a><br />Lemon - 1/2 tsp<br /><br /><span style="font-weight: bold; font-style: italic;">Directions:</span><br /><br /><div style="text-align: justify;">Cook the kale on stove top on medium heat covered with lid. Cook till the kale become soft. Stir it<br />every few minutes, so that to prevent from it burning and for evenness. In the mean time cook the moong dal in stove top or microwave. Once the kale is done transfer it to a bowl.<br /><br />In the same pan add the remaining oil, once the oil is hot enough add the mustard seeds, Urad dal, split Bengal gram. Add the onion and green chili when the dals turn light golden brown. Sauté until the onions become translucent, add the grated coconut and moong dal and sauté till the coconut turns light golden brown.To this add the kale and stir well for 2 minutes. Switch off the stove and optionally add the lemon juice and mix well.<br /><br /></div><br /><center><img alt="Photobucket" src="http://i589.photobucket.com/albums/ss334/littletaste/Kale.jpg" width="460" height="350" /></center>Kalaivanihttp://www.blogger.com/profile/14720998561025679834noreply@blogger.com2tag:blogger.com,1999:blog-1552572276319378219.post-53848978602107106682009-03-31T13:07:00.001-04:002009-07-17T16:37:27.892-04:00Pan fried Bitter Gourd and Moong Dal<div style="text-align: justify;"></br><br />I like the deep fried bitter gourd, but in an attempt to try and avoid oil, I pan fried the bitter gourd this time. Generally most vegetables do not go well with bitter gourd, so I tried moong dal with it, which tasted real good. MH tried with his eyes closed and could not realize what it was. So those who are scared of bitter taste can try this one.<br /><br /></div><span style="font-weight: bold; font-style: italic;">Ingredients:</span><br /><br />Bitter gourd (. 2 cm thick) - 1 cup,Sliced<br />Moong dal sprout / soaked - 1/2 cup<br />Oil - 2 tbsp<br />Chili powder - 1/2 tsp<br />Tamarind pulp (concentrated) - 1/4 tsp (Extract - 2 tbsp)<br />Salt <a href="http://littletastebuds.blogspot.com/2009/01/glossary-of-terms-used.html">*</a><br /><br /><span style="font-weight: bold; font-style: italic;">Directions:</span><br /><br /><div style="text-align: justify;">Add 1/2 tsp of salt to the sliced and washed bitter gourd. Mix well and let it soak for 30 min (wash twice after the soaking). In the meantime heat 1 tsp of oil in a pan. Once the oil is hot add the moong dal, pinch of salt and pan-fry until (becomes soft) cooked and transfer it to a bowl. Then heat the remaining oil in the pan and add the twice washed bitter gourd, pan-fry till the sides turn golden brown (by turning it upside down in between), add cooked moong dal and all other remaining ingredients, check salt. Meanwhile, mix the tamarind pulp into two tbsp of water set aside. At the end add it to the bitter gourd and pan-fry till all the tamarind water is dried.<br /></div><br /><center><img alt="Photobucket" src="http://i589.photobucket.com/albums/ss334/littletaste/Bittergourdmoongdal.jpg" width="500" height="350" /></center>Kalaivanihttp://www.blogger.com/profile/14720998561025679834noreply@blogger.com1tag:blogger.com,1999:blog-1552572276319378219.post-85406730109090793762009-03-31T11:15:00.001-04:002009-07-17T16:37:41.538-04:00Mangai Pachadi / Green Mango Instant Pickle<div style="text-align: justify;"></br><br />Most of us like to eat the raw green mango with chili powder and salt. My mom used to make mango pickle at home. She would make them when I’m not at home because I would eat like food even before done. Mangai pachadi is easy to make except shredding part. We can eat alone or with rice or as an instant pickle. This is one of the easiest dishes to make, so let’s start it.<br /></div><br /><br /><center><img src="http://i589.photobucket.com/albums/ss334/littletaste/GreenMango.jpg" alt="Photobucket" width="450" height="350" /></center><br /><span style="font-weight: bold; font-style: italic;">Ingredients:<span></span></span><br /><br />Green mango - 1 cup,shredded<br />Oil - 1 Tbsp<br />Mustard seeds - 1/8 tsp<br />Urad dal - 1 tsp<br />Split Bengal gram - 1 tsp<br />Curry leaves - 10<br />Cilantro<br />Chili powder - 1/2 tsp <a href="http://littletastebuds.blogspot.com/2009/01/glossary-of-terms-used.html">*</a><br />Turmeric powder - 1/10 tsp<br />Salt <a href="http://littletastebuds.blogspot.com/2009/01/glossary-of-terms-used.html">*</a><br /><br /><span style="font-style: italic; font-weight: bold;">Directions:<span></span></span><br /><br /><div style="text-align: justify;">After shredding, squeeze the excess water from the mango as much as you can and pat dry with kitchen towel for 15 min to remove the excess water. In the meantime heat the oil in a small pan. Then add the mustard seeds and once the mustard seeds start to splatter switch off the stove and then add all the ingredients except turmeric powder, chili powder and salt. Transfer the mango into a bowl. After the Urad and Bengal gram turns golden brown then add the chili powder, turmeric powder and salt. Pour this to the bowl and mix well.<br /></div><br /><center><img src="http://i589.photobucket.com/albums/ss334/littletaste/MangoPachadi_blog.jpg" alt="Mango Pachadi" width="550" height="500" /></center>Kalaivanihttp://www.blogger.com/profile/14720998561025679834noreply@blogger.com4tag:blogger.com,1999:blog-1552572276319378219.post-33106473616244219052009-03-23T13:09:00.001-04:002009-07-17T16:37:53.218-04:00Paavakka Puli Kulambu(Bitter Gourd Tamarind Curry)<div style="text-align: justify;"></br><br />I love bitter gourd and sundaikai (turkey berry) kulambu. This is my mom’s recipe. This is one of my favorite recipes. Bitter gourd has excellent medicinal values. It is very low in calorie and more in nutrients. It is specifically used for diabetes to lower the blood sugar level. Bitter gourd leaves juice used for piles treatment. Good source of calcium, magnesium, iron and potassium. Hence I make sure I use this great vegetable at least twice in a month.<br /></div><br />Other names: Karela (Hindi), kaakarakaaya (Telugu)<br /><br /><center><img src="http://i589.photobucket.com/albums/ss334/littletaste/BitterGourd1.jpg" alt="Bitter Gourd" width="400" align="center" height="500" /></center><br /><span style="font-style: italic;"><br /><span style="font-weight: bold;">Ingredients:</span></span><br /><br />Bitter gourd sliced – 2 medium<br />Coconut oil/Butter – 1 Tbsp<br />Turmeric powder – 1/8 tsp<br />Tamarind pulp (concentrated) – ½ tbsp<br />Sugar – 1½ tsp<br />Salt <a href="http://littletastebuds.blogspot.com/2009/01/glossary-of-terms-used.html">*</a><br /><span style="font-style: italic;"><span style="font-weight: bold;"><br />For Paste: </span></span><br /><br />Rice – 1 ½ Tbsp<br />Coriander seeds – 2 tbsp<br />Black Pepper corns- ½ tsp<br />Dried Red chili – 2 <a href="http://littletastebuds.blogspot.com/2009/01/glossary-of-terms-used.html">*</a><br />Garlic – 4<br />Curry leaves – 2 strings<br />Grated Coconut fresh/frozen – 4 Tbsp<br /><br /><span style="font-style: italic;"><span style="font-weight: bold;">Directions:</span></span><br /><br /><div style="text-align: justify;">Heat the coconut oil/butter in heavy bottom pan. Pan fry the sliced bitter gourd by flipping the sides until both sides turn golden brown. Mean while make the tamarind water by adding 1 ½ cup water into the tamarind pulp. Once the bitter gourd is done add the tamarind water, salt, turmeric powder and sugar. Cover the pan and let it cook until the bitter gourd is 90% cooked (not mushy but soft enough so that you can cut the slice with your finger). Mean while roast ingredients (mentioned as “for paste”) and blend it to make a fine paste with water as less as possible so not making it into a syrup.<br /><br /></div><div style="text-align: justify;">Once the bitter gourd is cooked completely add the paste and let it cook for 2 min in high heat. If the kulambu is too thick add some water and let it boil for a minute. It can be served with rice or idly.<br /></div><br /><br /><center><img src="http://i589.photobucket.com/albums/ss334/littletaste/PavakaiKulambu.jpg" alt="Photobucket" width="400" height="500" /></center>Kalaivanihttp://www.blogger.com/profile/14720998561025679834noreply@blogger.com4tag:blogger.com,1999:blog-1552572276319378219.post-47747538599479325952009-03-23T12:33:00.001-04:002009-07-17T16:38:02.860-04:00Cashew nut and Yu Choy stalk Moor Kulambu<div style="text-align: justify;"></br><br />This recipe is small variation of normal moor kulambu. I just added cashew nuts instead of rice/rice flour / toor and split Bengal gram/ split roasted gram (pottu kadalai/Daliya). Cashew nut gives you rich and a bit creamy texture to moor kulambu.<br />Traditionally soaked toor dal and split Bengal grams are used to make moor kulambu. For instant recipe we can use rice flour or split roasted gram. We can use okra, winter squash, and ash gourd, Ivy gourd (Kovakaai).<br />Let start the recipe….<br /></div><span style="font-style: italic;"><br /><span style="font-weight: bold;">Ingredients:</span></span><br /><br />Cooked Yu Choy stalk (1.5”) – 2 cups (Cook with a pinch of salt on stove top till tender)<br />Mustard seeds – ¼ tsp<br />Oil – 1 tbsp<br />Cumin seeds – 1/8 tsp<br />Curry leaves – 6<br />Yogurt - 4 tbsp<br />Coriander leaves for garnish<br />Turmeric powder – 1/10 tsp<br />Salt <a href="http://littletastebuds.blogspot.com/2009/01/glossary-of-terms-used.html">*</a><br /><span style="font-style: italic;"><br /><span style="font-weight: bold;">For Paste:</span></span><br /><br />Cashew nuts - 5<br />Grated Coconut – 3 tbsp<br />Cumin seeds – ½ tsp<br />Coriander seeds – 1/8 tsp<br />Ginger – ¼ tsp<br />Green chili – 2 <a href="http://littletastebuds.blogspot.com/2009/01/glossary-of-terms-used.html">*</a><br /><br /><span style="font-style: italic;"><span style="font-weight: bold;">Directions:</span></span><br /><br /><div style="text-align: justify;">Soak the cashew nuts for 15 to 30 min in hot water. Mix turmeric and yogurt and set aside. Blend the above ingredients mentioned “for paste” into a fine paste. Temper mustard seeds, cumin seeds and curry leaves then add the Yu Choy stalks and sauté for a min then add the ground paste, let it cook for 4 min in a medium heat, check the salt. Turn the stove, add the yogurt/butter milk and mix well. Let it be there on stove for a minute then transfer it in to a bowl.<br /></div><br /><div style="text-align: justify;">Tip: If you have left over coconut chutney you can make instant moor kulambu with it. Just add a ½ tsp of cumin powder ginger paste. Make the paste and follow the above direction.<br /></div><br /><center><img style="width: 520px; height: 400px;" src="http://i589.photobucket.com/albums/ss334/littletaste/YuChoymorekulambu.jpg" alt="Photobucket" /></center>Kalaivanihttp://www.blogger.com/profile/14720998561025679834noreply@blogger.com5tag:blogger.com,1999:blog-1552572276319378219.post-14694967231068371952009-03-22T16:02:00.001-04:002009-07-17T16:38:25.204-04:00Yu Choy and Potato Stir fry</br><br /><center><img alt="Photobucket" src="http://i589.photobucket.com/albums/ss334/littletaste/YuChoy.jpg" width="400" height="500" /></center><br /><span style="font-style: italic;"><span style="font-weight: bold;">Ingredients:</span></span><br /><br />Yu Choy leaves (chopped) -1 bunch (Cut the stalks and set them aside for another recipe)<br />Potato - medium size 1,Sliced<br />Oil – 1 tbsp<br />Mustard seeds – ¼ tsp<br />Urad dal - 1/2 tsp<br />Split Bengal gram - 1/2 tsp<br />Cumin seeds-1/2tsp<br />Garlic minced-1 tbsp<br />Red chili powder-1/2 tsp <a href="http://littletastebuds.blogspot.com/2009/01/glossary-of-terms-used.html">*</a><br />Salt <a href="http://littletastebuds.blogspot.com/2009/01/glossary-of-terms-used.html">*</a><br /><span style="font-style: italic;"><span style="font-weight: bold;"><br />Directions:</span></span><br /><br /><div style="text-align: justify;">Heat the oil in a medium pan. Once the oil is hot, add mustard seed, let the mustard seeds splutter and add Urad dal, split Bengal gram and the minced garlic. Add the sliced potatoes, salt, chili powder after Urad dal and Bengal gram turns golden brown. Cover the pan and let it cook for 5 min in medium heat, by stirring the potatoes a couple of times in between.<br /><br />In the meantime heat 1 tsp of oil in another medium pan then add chopped Yu Choy leaves, salt and cook till it becomes tender without adding water to it. Cook it in medium heat else the water in the greens will dry out soon. When it becomes soft (cooked enough) remove from the stove top and squeeze the water and add (you can leave the water but the curry will be a little mushy) it to the potatoes after checking the potatoes are cooked if not let the potatoes cook for couple of minutes, mix them well and let it be on stove for few more minutes.<br /></div><br /><center><img alt="Yu Choy Potato" src="http://i589.photobucket.com/albums/ss334/littletaste/Yuchoypotato-1.jpg" width="400" height="450" /></center>Kalaivanihttp://www.blogger.com/profile/14720998561025679834noreply@blogger.com1