tag:blogger.com,1999:blog-77257410233157007362024-03-04T20:25:25.827-08:00Joy of cooking and caking by Indu Saamy NavinIndu Govindasamy Navinhttp://www.blogger.com/profile/04611761897917320870noreply@blogger.comBlogger62125tag:blogger.com,1999:blog-7725741023315700736.post-70484311113924377932016-12-27T16:13:00.000-08:002016-12-27T16:13:01.139-08:00<div dir="ltr" style="text-align: left;" trbidi="on">
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Vendaka Poriyal</div>
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Indu Govindasamy Navinhttp://www.blogger.com/profile/04611761897917320870noreply@blogger.com0tag:blogger.com,1999:blog-7725741023315700736.post-77725443489461978412014-07-17T21:14:00.000-07:002014-07-17T22:04:41.235-07:00<div dir="ltr" style="text-align: left;" trbidi="on">
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<h2 style="text-align: left;">
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<h2 style="text-align: left;">
<span style="font-size: large;">
French Macaroon</span></h2>
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This was my first attempt at macaroons... I got lift and feet and no cracks :)<br />
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<h3 style="text-align: left;">
Macaroon Ingredients</h3>
<br />
3 egg whites<br />
1/4 cup white sugar<br />
1 2/3 cups confectioners' sugar<br />
1 cup finely ground almonds<br />
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<h3 style="text-align: left;">
Raspberry butter cream Ingredients </h3>
<br />
1/4 cup salted butter (60g)<br />
3/4 cup powdered sugar (75 g)<br />
1 cup (150 g) fresh raspberries, worked through a sieve to extract 3 tbsp of juice<br />
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<h3 style="text-align: left;">
Macaroon Preparation Directions :</h3>
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Line a baking sheet with a silicone baking mat.<br />
Beat egg whites in the bowl of a stand mixer fitted with a whisk attachment until whites are foamy; beat in white sugar and continue beating until egg whites are glossy, fluffy, and hold soft peaks. Sift confectioners' sugar and ground almonds in a separate bowl and quickly fold the almond mixture into the egg whites, about 30 strokes.<br />
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Spoon a small amount of batter into a plastic bag with a small corner cut off and pipe a test disk of batter, about 1 1/2 inches in diameter, onto prepared baking sheet. If the disk of batter holds a peak instead of flattening immediately, gently fold the batter a few more times and retest.<br />
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When batter is mixed enough to flatten immediately into an even disk, spoon into a pastry bag fitted with a plain round tip. Pipe the batter onto the baking sheet in rounds, leaving space between the disks. Let the piped cookies stand out at room temperature until they form a hard skin on top, about 1 hour.<br />
<br />
Preheat oven to 285 degrees F (140 degrees C).<br />
Bake cookies until set but not browned, about 10 minutes; let cookies cool completely before filling.<br />
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<br />
Notes:<br />
<br />
added a 1/4 measure of cream of tarter for the following measure ( i added *3 times the measure for mine) and add food color after beating the egg if you are not doing so many colors but just one.<br />
<br />
egg whites should be room temp. To create room temp eggs, submerge in warm water for 5 mins.<br />
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Sift almond flour, and powdered sugar as many times as possible. I sifted 4 times.<br />
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To measure by weight, use these amounts: 100 grams egg whites 50 grams white sugar 200 grams confectioners' sugar 110 grams ground almonds<br />
If you do not have a sifter, you can use a blender or food processor to thoroughly mix the almonds and confectioners' sugar. Just blend or pulse for thirty seconds. Remember that because the consistency of the mix is like cake batter, you're going to have to be quick about piping it onto the silicone mat. Hold the pastry bag sideways between piping so it doesn't spill.</div>
Indu Govindasamy Navinhttp://www.blogger.com/profile/04611761897917320870noreply@blogger.com0tag:blogger.com,1999:blog-7725741023315700736.post-8810110663763666582014-07-17T20:18:00.000-07:002014-07-17T22:04:41.238-07:00<div dir="ltr" style="text-align: left;" trbidi="on">
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<h1 class="x4-headline" itemprop="name" style="background-color: white; font-family: arial, helvetica, sans-serif; margin: 0px; padding: 0px;">
Strawberry Mousse Cake</h1>
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I absolutely LOVE this cake and it is always a huge hit whenever I make it. I like it refrigerated at-least overnight !</div>
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<h3 style="text-align: left;">
Cake Ingredients</h3>
Melted butter, to grease<br />
450g (3 cups) self-raising flour<br />
150g (1 cup) plain flour<br />
440g (2 cups) caster sugar<br />
300g butter, cubed, at room temperature<br />
310ml (1 1/4 cups) milk<br />
6 eggs, at room temperature<br />
3 teaspoons vanilla essence<br />
<br />
<h3 style="text-align: left;">
Strawberry Mousse Ingredients</h3>
1 envelope unflavored gelatin<br />
2 cups sliced fresh strawberries<br />
1/4 cup granulated sugar<br />
1 cup whipping cream<br />
<br />
<h3 style="text-align: left;">
Strawberry Frosting Ingredients</h3>
3/4 cup butter, softened<br />
5 cups powdered sugar, sifted<br />
3/4 cup finely chopped fresh strawberries<br />
<br />
<h3 style="text-align: left;">
Cake Preparation :</h3>
Step 1<br />
Preheat oven to 140°C. Position a rack on the second lowest shelf of the oven. Brush a round 25cm (base measurement) cake pan with the melted butter to lightly grease (see Notes tab for instructions for other tin sizes). Line base and sides with non-stick baking paper.<br />
Step 2<br />
Place the self-raising flour, plain flour, sugar, butter, milk, eggs and vanilla essence in a large mixing bowl. Use an electric beater to beat on low speed for 30 seconds or until just combined. Increase the speed to high and beat for 1-2 minutes or until the mixture is thick and all the butter is incorporated. Spoon the mixture into the prepared pan and smooth the surface with the back of a spoon.<br />
Step 3<br />
Bake in preheated oven for 2 1/2 hours or until a skewer inserted into the centre of the cake comes out clean. Remove from oven and set aside for 10 minutes. Turn onto a wire rack for 2 hours or until completely cool.<br />
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<h3 style="text-align: left;">
Strawberry Mousse Preparation :</h3>
Sprinkle gelatin over 1/4 cup water in a small bowl; let stand 5 minutes. Process 2 cups sliced strawberries and 1/4 cup granulated sugar in a blender or food processor until smooth, stopping to scrape down sides as needed. Transfer strawberry mixture to a small saucepan; bring to a boil over medium-high heat. Remove from heat. Add gelatin to strawberry mixture, stirring constantly until gelatin dissolves. Cover and chill until consistency of unbeaten egg whites, stirring occasionally (about 30 minutes).<br />
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Beat cream at low speed until foamy; increase speed to medium-high, and beat until soft peaks form. Fold whipped cream into strawberry mixture until well blended. Cover and chill 30 minutes or just until mixture is thick enough to hold its shape when mounded.<br />
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Spread about 1 cup Strawberry Mousse between each cake layer, leaving a 1/4-inch border around edges; cover and chill 3 hours or until mousse is set.<br />
<h3 style="text-align: left;">
Strawberry Frosting Preparation :</h3>
Beat 3/4 cup softened butter at medium speed 20 seconds or until fluffy. Gradually add powdered sugar and 3/4 cup finely chopped strawberries, beating at low speed until creamy. Spread frosting on top and sides of cake.<br />
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NOTES : Have the butter at room temperature, soft enough to beat, but not melted. The undecorated cakes will keep in an airtight container for up to 3 days.<br />
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VARIATIONS<br />
<br />
Easy vanilla butter cake in other cake pans: For a round 20cm pan (serves 8-12), use half the cake quantity and bake at 180C for 1 hour 10 minutes; 25cm square (serves 20-25), bake at 140C for 2 hours; 80ml/ 1/3 cup capacity muffin pans, lined with patty papers, bake at 180C for 25 minutes then repeat with the remaining mixture in batches (makes about 50).<br />
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Rich chocolate cake: Reduce the self-raising flour to 300g (2 cups). Sift 95g (1 cup) cocoa powder and 1/2 tsp bicarbonate soda, and add with the flours. Increase the milk to 435ml (1 3/4 cups). Omit the vanilla essence. When baking, use the following times: Round 25cm pan, 2 1/2 hours at 140C; 25cm square pan (serves 20-25) 2 hours at 140C; 80ml/ 1/3 cup muffin pans for cupcakes, bake at 180C for 25 minutes, the full recipe will make about 50. For a round 20cm tin (serves 8-12), use half the cake quantity and bake at 180C for 1 hour 10 minutes.<br />
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Orange cake: Reduce the milk to 185ml (3/4 cup) and add with 2 tbs finely grated orange rind and 125ml (1/2 cup) orange juice. Omit vanilla essence. For cooking temperatures and times for different cake pans, see rich chocolate cake above.<br />
Carrot cake: Add 1 tsp ground cinnamon with the flours. Reduce the vanilla essence to 1 tsp. Add 285g (3 cups) coarsely grated carrot and 100g roughly chopped walnuts. When baking, use the following times: Round 25cm pan (serves 15-20), 2 hours 35 minutes at 140C; 25cm square pan (serves 20-25) 2 hours 10 minutes at 140; 80ml/ 1/3 cup muffin pans for cupcakes: bake at 180C for 25 minutes, the full recipe will make about 70. For a round 20cm tin (serves 8-12), use half the cake quantity and bake at 180C for 1 1/2 hours.<br />
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Banana cake: Sift 1 tsp bicarbonate soda and add with the flours. Reduce the milk to 125ml (1/2 cup). Add 390g (1 1/2 cups) mashed very ripe banana with the milk. Reduce the vanilla essence to 1 tsp. For cooking temperatures and times for different tins, see carrot cake above but note that the mixture will make about 60 cupcakes.<br />
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Indu Govindasamy Navinhttp://www.blogger.com/profile/04611761897917320870noreply@blogger.com0tag:blogger.com,1999:blog-7725741023315700736.post-7266922218789477942014-07-17T19:02:00.000-07:002014-07-17T19:02:05.540-07:00<div dir="ltr" style="text-align: left;" trbidi="on">
<h2 style="text-align: left;">
<span style="font-family: Times, Times New Roman, serif; font-size: large;">Kulumbu Vadagam <span style="line-height: 21px;">Recipe - Ingredients</span></span></h2>
<br />
urad dhaal - 1/4 cup<br />
Paasi paruppu - 1 spoon<br />
Thoor daal - 1 spoon<br />
thatta paruppu - 1 spoon<br />
fenugreek seeds ( soaked in water for 2 hours) - 1 spoon<br />
small onion (skin removed) - 3/4 cup<br />
perungayam, asafotida - a pinch or as required<br />
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salt - 1/4 spoon<br />
kadugu - 1 spoon<br />
seragam or jeera - 1 tea spoon<br />
<h2 style="text-align: left;">
<br />For grinding (in to paste (not make it too fine)) - you should be able to make a ball like consistency</h2>
garlic - 1 full whole one<br />
curry leaves - 2 strings<br />
fenugreek seeds ( soaked in water for 2 hours) - 1 spoon<br />
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<h2 style="text-align: left;">
Method :</h2>
<br />
soak paasi paruppu, thoor daal, thatta paruppu, fenugreek for 2 hours<br />
and urad dhaal, for an hour and drain all the water and grind it without adding water.<br />
<br />
consistency should be tight, grind for a lng time and keep it aide.<br />
<br />
Mix the above grind ball in the dough, make small onion into paste (not very fine) no<br />
<br />
water should be added, crush the jerra seeds with your hands and put in inside the dough,<br />
<br />
add required salt - 1/4 tsp - add kadugu (raw)<br />
<br />
put a mat and soak a white cotton cloth in water squeeze the water and spread it on the<br />
<br />
mat and put the vadagam as droplets in the cloth and dry it in the sun for a day or two and apply or sprinkle water on the bottom side of the cloth and remove the vadagam<br />
<br />
and again dry it in the sun (after removing it from cloth) for two days or until crispy.<br />
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Indu Govindasamy Navinhttp://www.blogger.com/profile/04611761897917320870noreply@blogger.com0tag:blogger.com,1999:blog-7725741023315700736.post-68518681903814881382010-06-04T11:54:00.000-07:002010-06-09T13:57:05.594-07:00Vathal kulambu / Manathakkali Spicy GravyManathakkali vathal Kulambu !!! - An ultimate south Indian food. I ate this kulambu @ my friends place for the first time in a small town call darmapuri, India. I fall in love with this delicious recipe from the day and cant wait to share it with you all :) it goes awesomely well with arisi vadaam and appalam. I tried with potato fries and it was like Wow !!! <div><br /></div><div>Try it and you are definitely gonna love it !!!<div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlakfLKsiQ1v353ILegSWWMmQCdV3xPsfqdbHrnkojJCv6429iN8zEEo-Z4WDFvbVyRdO71UiR79KM1sQzdmrZGB5nK9_OpqyHe6Eg7xLwtu3H3ISu4PkRb14kTCHkRXHO-0H-F2gjid2Z/s1600/1.gif"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 208px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlakfLKsiQ1v353ILegSWWMmQCdV3xPsfqdbHrnkojJCv6429iN8zEEo-Z4WDFvbVyRdO71UiR79KM1sQzdmrZGB5nK9_OpqyHe6Eg7xLwtu3H3ISu4PkRb14kTCHkRXHO-0H-F2gjid2Z/s320/1.gif" alt="" id="BLOGGER_PHOTO_ID_5478994220588217058" border="0" /></a><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><div>Ingredients</div><div><br /></div><div>Manathakkali Vathal - 10 tbsp</div><div>Small onions 20 Nos</div><div>Mango pieces (raw or ripened) - 5 pieces </div><div>Garlic cloves - 7 Pods </div><div>Tamarind paste - Lemon sized soaked in water</div><div>Tomatoes - 3</div><div>Black pepper - 2 tbsp</div><div>Mustard - 1/4 tsp</div><div>urad dal - 2 tbsp</div><div>Cumin seeds - 1/2 tbsp</div><div>Fenugreek seeds - 1/2 tsp</div><div>Turmeric powder -1/2 tsp</div><div>Red chilly powder - 1/2 tbsp</div><div>Oil - 2 tbsp</div><div>Ghee - 2 tbsp</div><div>Curry leaves - few</div><div>Salt to taste</div></div><div><br /></div><div><img src="http://3.bp.blogspot.com/_P5nconYa2mU/TAlNAf2yV2I/AAAAAAAAHaY/Xu23CaIrl7Y/s320/2.gif" style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 214px;" alt="" id="BLOGGER_PHOTO_ID_5478995092619548514" border="0" /></div><div><br /></div><div><br /></div></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><div>Method</div><div><br /></div><div>Dry roast black pepper, curry leaves, fenugreek seeds and red chillies . Grind them into coarse powder and keep it aside.</div><div>Roast manathakkali with little oil and keep it aside.</div><div>Heat a pan with oil, temper mustard,cumin seeds and urad dal with few curry leaves. Now add onions and garlic pods, saute it until it turns golden brown. Add chopped tomatoes,fry for 10 mns.Add turmeric powder, chili powder and the corse paste made earlier with tamarind water.</div><div>allow it to boil for 10 mns. Now add manathakali vathal, mango pieces, sprinkle the ghee, add required amount of salt and close the lid for 10 mns and switch off the stove. Serve hot with rice.</div></div><div><br /></div><div>You can keep it for 3 to 4 days by occasionally heating it.</div><div><br /></div><div><br /></div><div><br /></div></div>Indu Govindasamy Navinhttp://www.blogger.com/profile/04611761897917320870noreply@blogger.com0tag:blogger.com,1999:blog-7725741023315700736.post-30651647180732903642010-06-04T11:19:00.000-07:002010-06-06T09:13:04.572-07:00Carrot Beans Poriyal<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_P5nconYa2mU/TAlEjzgZAfI/AAAAAAAAHaI/7fVOSuredcg/s1600/3.gif"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://4.bp.blogspot.com/_P5nconYa2mU/TAlEjzgZAfI/AAAAAAAAHaI/7fVOSuredcg/s320/3.gif" border="0" alt="" id="BLOGGER_PHOTO_ID_5478985803585094130" /></a><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><div><br /></div><div>Ingredients</div><div><br /></div><div>1/2 Cup Carrot (finely chopped)</div><div>1/2 Cup beans (finely chopped)</div><div>3 Nos Green chillies (sliced)</div><div>2 Tbsp oil</div><div>1 Tsp Mustard seeds</div><div>1Tsp Urad dal</div><div>1 Sprig Curry leaves</div><div>Chilli powder - 1/2 tsp</div><div>Turmeric powder - a pinch</div><div>grated coconut - 1/4 cup</div><div>Salt to taste.</div></div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_P5nconYa2mU/TAlEUWG3BPI/AAAAAAAAHaA/fbmBeJOjKoo/s1600/1.gif"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://4.bp.blogspot.com/_P5nconYa2mU/TAlEUWG3BPI/AAAAAAAAHaA/fbmBeJOjKoo/s320/1.gif" border="0" alt="" id="BLOGGER_PHOTO_ID_5478985537995343090" /></a><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><div>Method</div><div><br /></div><div>Heat the pan with the little oil add mustard seeds and urad dal and green chili and add curry leaves. Fry this for a min.</div><div>Then add the chopped carrot and beans. Now,Turmeric powder, chilli powder, salt and cook until the vegetables becomes soft and tender.</div><div>Garnish the poriyal with grated coconut.</div><div><br /></div></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgff6gki7SuiQu8MnMyIYHdqz9JqqWiPH9ISkyGnzZ_uVjojKoc6WMH7AiRoFLSR6g6juhPn-1XhsK7gVyeRgeH5VnUk84KdYk0UBXjqp5F9sJ8kkha7VfVFDyXQBZ9TjFQYhgp_BtIPwyG/s1600/2.gif"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgff6gki7SuiQu8MnMyIYHdqz9JqqWiPH9ISkyGnzZ_uVjojKoc6WMH7AiRoFLSR6g6juhPn-1XhsK7gVyeRgeH5VnUk84KdYk0UBXjqp5F9sJ8kkha7VfVFDyXQBZ9TjFQYhgp_BtIPwyG/s320/2.gif" border="0" alt="" id="BLOGGER_PHOTO_ID_5478985097029726770" /></a><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div>Serve with white saambar rice or curd rice .</div>Indu Govindasamy Navinhttp://www.blogger.com/profile/04611761897917320870noreply@blogger.com1tag:blogger.com,1999:blog-7725741023315700736.post-47879907701602934862010-06-04T10:52:00.000-07:002010-06-06T09:37:58.934-07:00Sardin Fish gravy / Matthi meen kulambu<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_P5nconYa2mU/TAk_NvdDlkI/AAAAAAAAHZw/7DXRJJTFsrc/s1600/1.gif"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://1.bp.blogspot.com/_P5nconYa2mU/TAk_NvdDlkI/AAAAAAAAHZw/7DXRJJTFsrc/s320/1.gif" border="0" alt="" id="BLOGGER_PHOTO_ID_5478979926982104642" /></a><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><div>Ingredients</div><div><br /></div><div>canned fish (sardines/matthi) - 1 (medium sized fishes 4 approx)</div><div>onion - 1 medium</div><div>Tomato - 1/2 finely chopped</div><div>grated coconut - 5 tsp</div><div>ginger - 1 inch piece finely chopped</div><div>garlic - 3 cloves finely chopped</div><div>curry leaves - few</div><div>green chili - 2</div><div>turmeric powder - 1/2 tsp</div><div>coriander seeds - 1 tsp</div><div>fenugreek seeds - 1/2 tsp</div><div>coconut oil - 3 tsp</div><div>tamarind - small lemon sized measure soak in water</div><div>Fish Masala(any) - 3 tsp</div><div>Salt as per the taste</div></div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlJ3LeWYZPHgloGhVpl7SZ6eyNqu__djuuohFjV5PYPgw8wRxaLEDNafXuVrFurEOwe0-JzN9zj9Eugh34kE0Q44jwrDLc8StJFgimzdwKs882vy8hkQvNptdUqVf-vRy2YPNrOMyDgqCR/s1600/2.gif"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlJ3LeWYZPHgloGhVpl7SZ6eyNqu__djuuohFjV5PYPgw8wRxaLEDNafXuVrFurEOwe0-JzN9zj9Eugh34kE0Q44jwrDLc8StJFgimzdwKs882vy8hkQvNptdUqVf-vRy2YPNrOMyDgqCR/s320/2.gif" border="0" alt="" id="BLOGGER_PHOTO_ID_5478979563367820194" /></a><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div>Method</div><div><div><br /></div><div>Grind coconut,coriander seeds,coriander powder,fish masala,green chili and fenugreek seeds into to a fine paste with little water and keep it aside.</div><div>Heat a pan with 3 2tsp of coconut oil. Add onion , ginger , garlic, curry leaves and saute it for 10 mns.Now add tomato and turmeric powder.allow it to cook for 10 mns. Now add the masala paste which we griend early. Add salt as per taste and allow it to cook for 5 mins. Add the sardin fish ( I use canned sardin with tomato sause) with tamarind water.Allow it to cook only for 10 to 15 mns as the canned fish is already cooked/processed.Now sprinkle few drops of coconut oil on top of the gravy and close the lid. </div></div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_P5nconYa2mU/TAk969ZxYuI/AAAAAAAAHZg/B27hm4rDv-0/s1600/3.gif"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://4.bp.blogspot.com/_P5nconYa2mU/TAk969ZxYuI/AAAAAAAAHZg/B27hm4rDv-0/s320/3.gif" border="0" alt="" id="BLOGGER_PHOTO_ID_5478978504797283042" /></a><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div>Serve hot with rice/Idly or Dosa.</div><div><br /></div><div>Recipe courtesy : my friend Bini . Thanks Bini for sharing the recipe :) .</div>Indu Govindasamy Navinhttp://www.blogger.com/profile/04611761897917320870noreply@blogger.com1tag:blogger.com,1999:blog-7725741023315700736.post-39128493910088758052010-05-19T10:53:00.000-07:002010-05-19T11:08:50.915-07:00Pav Bhaji<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY7Ayer63tgITQAG5JXLBLaWJHF2m4b_2vX3tiF5W4le8l_cP2CdWe1SjhCNFUPAiJRqOHncHEvHzrrBL-aBzWWihT3AC7vpSY2wpdM_Q5nEzJsp8f1KGQfPOE-sGrT4_HYzxOgebLpifz/s1600/pav3.gif"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjY7Ayer63tgITQAG5JXLBLaWJHF2m4b_2vX3tiF5W4le8l_cP2CdWe1SjhCNFUPAiJRqOHncHEvHzrrBL-aBzWWihT3AC7vpSY2wpdM_Q5nEzJsp8f1KGQfPOE-sGrT4_HYzxOgebLpifz/s320/pav3.gif" border="0" alt="" id="BLOGGER_PHOTO_ID_5473043979353613890" /></a><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><div>Ingredients</div><div><br /></div><div>Cauliflower - 1/4 cup</div><div>Carrots - 1/4 cup</div><div>Beans - 1/4 cup</div><div>Green Peas - 1/4 cup</div><div>Potatos - 1/4 cup (Boiled and mashed)</div><div>Cabbage - 1/4 cup (Optional)</div><div>Tomatoes - 1/4 cup (finely chopped)</div><div>Onion - 1/4 cup</div><div>Ginger - 2 tsp</div><div>Garlic - 2 tsp</div><div>Medium sized Capcicum - 1/2 finely chopped</div><div>Green chillies - 5 (finely chopped)</div><div>Butter 5 tsp</div><div>Salt to taste</div><div>Pav Bhaji Masala - 5 tsp</div><div>Diner rolls(buns) - 8 (square shaped)</div><div><br /></div><div>For garnishing</div><div><br /></div><div>Lemon juice - 4 tsp</div><div>Finly chopped white onions - 1/2 cup</div><div>Fresh cilantro a bunch</div></div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMNVSImN57xHBsA_Moo8FYaoUYgpXyCoWbbS3dyyOVG2It9bFO5hU1bMACJINx4_bvC6PyZSMUbkRUvGFPWd1AOLB6YHWzXrHA0A4h5I0qaPDQL5SL8IU3L1LS8SVH6sBiJEfbv5g0BTM3/s1600/pav2.gif"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMNVSImN57xHBsA_Moo8FYaoUYgpXyCoWbbS3dyyOVG2It9bFO5hU1bMACJINx4_bvC6PyZSMUbkRUvGFPWd1AOLB6YHWzXrHA0A4h5I0qaPDQL5SL8IU3L1LS8SVH6sBiJEfbv5g0BTM3/s320/pav2.gif" border="0" alt="" id="BLOGGER_PHOTO_ID_5473043258351043538" /></a><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div>Method</div><div><br /></div><div>Heat the butter in a pan . Saute ginger and garlic for few minutes . Add onions, green chillies fry until onions turns transparent add tomatoes and cook for 10 minutes. Put Cauliflower , Potatoes, Grean peas , carrots, capsicum and beans. Allow it to cook for 10 minutes. Add little water if required. Now sprinkle the Pav Bhaji Masala ans stir well. After 10 mns add salt and lemon juice and switch off the stove. Garnish with onions and cilantro.</div><div><br /></div><div>Heat a non stick pan and toast the diner rolls using butter .</div></div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://3.bp.blogspot.com/_P5nconYa2mU/S_QnaMFE9rI/AAAAAAAAHWg/xbsS9ExWOis/s1600/pav1.gif"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://3.bp.blogspot.com/_P5nconYa2mU/S_QnaMFE9rI/AAAAAAAAHWg/xbsS9ExWOis/s320/pav1.gif" border="0" alt="" id="BLOGGER_PHOTO_ID_5473042778034599602" /></a><div> </div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div>Serve hot with Garnished Bhaji.</div><div> </div>Indu Govindasamy Navinhttp://www.blogger.com/profile/04611761897917320870noreply@blogger.com0tag:blogger.com,1999:blog-7725741023315700736.post-14607750345208703912010-03-26T19:17:00.000-07:002010-05-19T15:04:35.001-07:00Sola Paniyaram / Sorghum Muffins<div>Sola (Sorghum) Paniyaram with Coconut chutney Recipe .</div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxH3qW3V-0UJOL3WPCgPo6sdDzFX2O2c5EJtIy2W6R_5C-tQZsRckbP0YHxv29zhMNiqh9a0w4jswAE7_fcPdPGs1sEpb2N9YSS073965ogjonSNGx0EEOlr-9p8UT1-XS9qzQW7z8gTzg/s1600/pani-last.gif"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxH3qW3V-0UJOL3WPCgPo6sdDzFX2O2c5EJtIy2W6R_5C-tQZsRckbP0YHxv29zhMNiqh9a0w4jswAE7_fcPdPGs1sEpb2N9YSS073965ogjonSNGx0EEOlr-9p8UT1-XS9qzQW7z8gTzg/s320/pani-last.gif" border="0" alt="" id="BLOGGER_PHOTO_ID_5473105132995480210" /></a><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /><div><br /></div><div><br /></div><div><br /></div><div><div><br /></div><div><br /></div><div><div>INGREDIENTS</div><div>Idly Rice – 1 cup</div><div>Whole Black gram – ½ cup</div><div>Sorghum (Solam) seeds – 2 cups</div><div>Canned sweet corn – 2 cups</div><div>Salt as required</div><div>Fenugreek seeds – 3 tsp</div></div></div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_P5nconYa2mU/S_RfbKmJLAI/AAAAAAAAHXA/5-Sq2XYbZN4/s1600/pani3.gif"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://4.bp.blogspot.com/_P5nconYa2mU/S_RfbKmJLAI/AAAAAAAAHXA/5-Sq2XYbZN4/s320/pani3.gif" border="0" alt="" id="BLOGGER_PHOTO_ID_5473104367467441154" /></a><br /><div><br /></div><div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div>METHOD</div><div><br /></div><div>Soak Sorghum seeds in water overnight or about 5 to 6 hours.</div><div>Soak rice in water for 3 hours along with fenugreek seeds.</div><div>Soak whole black gram in water for an hour.</div><div>Grind all the above separately to a fine paste.</div><div>Add required salt, Mix them together and ferment it for the whole night in room temperature.</div><div>Heat the Paniyaram griddle, grease it with little oil and fill it with the batter.</div><div>Cook the Paniyaram to golden brown on both the sides.</div><div><br /></div></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4jIYenZ6i-rBTHF2HfWoHS1nDOfwnh4PZWBg5UiazfQS4MpOCtHw5hXPNkBfU9_Gx20QxuhX_cfZclSvu9xG5X0SE3ugEG8fLaN2-oLPKc7KkLmI8_KRN4CxbziCbetlIrdjrRr2p8oPu/s1600/pani1.gif"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4jIYenZ6i-rBTHF2HfWoHS1nDOfwnh4PZWBg5UiazfQS4MpOCtHw5hXPNkBfU9_Gx20QxuhX_cfZclSvu9xG5X0SE3ugEG8fLaN2-oLPKc7KkLmI8_KRN4CxbziCbetlIrdjrRr2p8oPu/s320/pani1.gif" border="0" alt="" id="BLOGGER_PHOTO_ID_5473103542455531938" /></a><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div>Serve hot with Coconut chutney.</div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div></div>Indu Govindasamy Navinhttp://www.blogger.com/profile/04611761897917320870noreply@blogger.com1tag:blogger.com,1999:blog-7725741023315700736.post-19447524167274173682010-03-24T10:39:00.000-07:002010-03-24T11:16:56.217-07:00Spiral Pasta in Milk<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3POxpq5dYGW8SXc80Fd9R_GbOmxpj67y107U6QUDqhQCnYbIT-6H__N4UnMY-yeGznaRWrtGqJdaI78FyAZbOysTN4ijL7ym9FnwkEl1f1gwubZtUgTdJNnPOMJ3C2X9mIQTFYks_hSYD/s1600/IMG_9421e.gif"><img style="text-align: justify;float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 320px; height: 213px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi3POxpq5dYGW8SXc80Fd9R_GbOmxpj67y107U6QUDqhQCnYbIT-6H__N4UnMY-yeGznaRWrtGqJdaI78FyAZbOysTN4ijL7ym9FnwkEl1f1gwubZtUgTdJNnPOMJ3C2X9mIQTFYks_hSYD/s320/IMG_9421e.gif" border="0" alt="" id="BLOGGER_PHOTO_ID_5452258942627243586" /></a><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;">I`m not very crazy about milk or any recipe made using Milk, But this is one recipe that caught my attention and tasted heavenly delicious even after adding Milk. I have avoided several processed food like sausages and canned pasta sauce and managed to use as many fresh Ingredients as possible.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVwJLfd0K_qCYzfGLbJCPZf1616BfdJ35Zv94uFxiFb_xHrLFYskRwo9l37nB_KZYIaU7ZyiGD50SCx2l1V4_m71TVmYy2LkJ2BUxcxPElA67Y1H8Y4gnQAMIVmpXG3HL6LwiinF-TmriG/s1600/IMG_9425c.gif"><img style="text-align: justify;float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 320px; height: 214px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgVwJLfd0K_qCYzfGLbJCPZf1616BfdJ35Zv94uFxiFb_xHrLFYskRwo9l37nB_KZYIaU7ZyiGD50SCx2l1V4_m71TVmYy2LkJ2BUxcxPElA67Y1H8Y4gnQAMIVmpXG3HL6LwiinF-TmriG/s320/IMG_9425c.gif" border="0" alt="" id="BLOGGER_PHOTO_ID_5452258443471703346" /></a><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;">INGREDIENTS</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;">Spiral Pasta - 2 cups (Or pasta with any shape or color you prefer)</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;">Milk - 3 to 4 cups</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;">Cauliflower - 1/2 cup</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;">Fresh white button mushroom - 1/2 cup thinly sliced</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;">Sweet corn (Fresh/Canned) - 1/2 cup</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;">Capsicum - 1/4 of a medium sized one chopped</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;">Onion shoots - 1/4 cup finely chopped</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;">Green chilies - 3 split in two halves</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;">Fresh black pepper - 4 tsp</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;">Extra virgin olive oil - 4 tsp</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;">Butter - 5 tsp</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;">Shredded mozzarella Cheese - 1/4 cup</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;">Ginger garlic paste - 4 tsp</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;">Maida flour (finely-milled wheat flour) - 5 tsp</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;">Mixed Italian Herbs - 1 tsp</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;">Salt to taste</span></div></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_P5nconYa2mU/S6pPqlh9LFI/AAAAAAAAHCo/ZKmVPkJqv_s/s1600/IMG_9441b.gif"><img style="text-align: justify;float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 320px; height: 214px; " src="http://4.bp.blogspot.com/_P5nconYa2mU/S6pPqlh9LFI/AAAAAAAAHCo/ZKmVPkJqv_s/s320/IMG_9441b.gif" border="0" alt="" id="BLOGGER_PHOTO_ID_5452257891933039698" /></a><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;">METHOD</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;">Bring enough water to boil with required amount of salt. </span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;">Soak pasta in the boiling water, cook according to the instruction on the packing and drain.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;">Heat a pan with olive oil. Add Mushrooms, Cauliflower, Capsicum, Green Chilies, salt and fry until the veggies are cooked.Put ginger garlic paste and stir fry until some nice flavor comes.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;">Now sprinkle black pepper, Onion shoots and sauté for a minute.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;">Finally add Sweet corn, fry for 5 minutes and switch off the stove.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;">Heat a pan with butter, once the butter melts put the Maida flour and fry for 5 minutes. </span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhWEKwiDL9ZdGPWSARb66473KZzLo2WkBjiX9CwllSTMLg5fxk0cdqxI1D8ZlfIGmbd0eXY7kUKmHW_XMwHnA8WeCres2aVhv4_A7cq2nQS_AzkoaNHrc7ua0kpnw6vgFucXND5ZQuy3DY/s1600/IMG_9470a.gif"><img style="text-align: justify;float: left; margin-top: 0px; margin-right: 10px; margin-bottom: 10px; margin-left: 0px; cursor: pointer; width: 214px; height: 320px; " src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhWEKwiDL9ZdGPWSARb66473KZzLo2WkBjiX9CwllSTMLg5fxk0cdqxI1D8ZlfIGmbd0eXY7kUKmHW_XMwHnA8WeCres2aVhv4_A7cq2nQS_AzkoaNHrc7ua0kpnw6vgFucXND5ZQuy3DY/s320/IMG_9470a.gif" border="0" alt="" id="BLOGGER_PHOTO_ID_5452256988460856466" /></a><div><div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;">Now the Maida flour and butter together appears like a paste. Add milk and stir well until it turns somewhat like a smooth baby food. Sprinkle the Italian herbs, Shredded mozzarella Cheese, salt and mix well.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;">Put in the fried veggies, cooked pasta and stir until everything blends together. Garnish and serve hot.</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;">Note: You can add any of your favorite veggies instead of Cauliflower.</span></div></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;">Recipe courtesy: Though I have tasted several versions of this pasta during my visit to Italy, nothing impressed me but this one does… Thanks to my friend Divya for sharing this recipe :)</span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: justify;"><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div style="text-align: justify;"><br /></div></div>Indu Govindasamy Navinhttp://www.blogger.com/profile/04611761897917320870noreply@blogger.com0tag:blogger.com,1999:blog-7725741023315700736.post-21272436202760775352010-03-23T15:42:00.000-07:002010-03-23T17:15:44.540-07:00Crispy Adai Dosa / Mixed Lentil Dosa<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_P5nconYa2mU/S6lHiui-zLI/AAAAAAAAHBg/6D4dMKlrIJM/s1600-h/ada4.gif"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://4.bp.blogspot.com/_P5nconYa2mU/S6lHiui-zLI/AAAAAAAAHBg/6D4dMKlrIJM/s320/ada4.gif" border="0" alt="" id="BLOGGER_PHOTO_ID_5451967485844573362" /></a><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div>It`s a very healthy Dosa made with variety of dals . I have added dals according to my taste. You can add different variety of Dals which catches your fancy.</div><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm5nFu4nRDq-XZOVvI5DzjyihsONTgQ58LRroMaVkBK1RpU3T9MuYrNuEoE9NlzE0PA7SV1OFj8dS87uXYBbaO1t5K7002OdHBoD4cEptrP8lQo6o152IKjw-9Nt2ZYLlxyNz4WwVVCNyW/s1600-h/ada2.gif"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm5nFu4nRDq-XZOVvI5DzjyihsONTgQ58LRroMaVkBK1RpU3T9MuYrNuEoE9NlzE0PA7SV1OFj8dS87uXYBbaO1t5K7002OdHBoD4cEptrP8lQo6o152IKjw-9Nt2ZYLlxyNz4WwVVCNyW/s320/ada2.gif" border="0" alt="" id="BLOGGER_PHOTO_ID_5451965941792328178" /></a><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><div>INGREDIENTS</div><div><br /></div><div>Idly rice - 1/2 cup</div><div>Urad dal - 1/4 cup</div><div>Toor dal - 1/2 cup</div><div>Moong dal - 1/2 cup</div><div>Fenugreek seeds - 2 tsp</div><div>Large Onion - 1 (finely chopped)</div><div>Curry leaves - a hand full (half for grinding and half for batter)</div><div>Coriander leaves - 1/2 cup (finely chopped)</div><div>Garlic - 3 cloves</div><div>Ginger - 1 inch piece</div><div>Red Chilies - 5 or 6 (According to ur preference)</div><div>Asafotida - 1/4 tsp</div><div>Salt to taste </div><div><br /></div></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_P5nconYa2mU/S6lFvdMkvNI/AAAAAAAAHBQ/v1Fjq5ZDTXE/s1600-h/ada3.gif"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://1.bp.blogspot.com/_P5nconYa2mU/S6lFvdMkvNI/AAAAAAAAHBQ/v1Fjq5ZDTXE/s320/ada3.gif" border="0" alt="" id="BLOGGER_PHOTO_ID_5451965505502231762" /></a><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><p class="MsoNormal">METHOD </p> <p class="MsoNormal"><o:p> Soak the rice and dals along with fenugreek seeds for 3 hours in water.</o:p></p> <p class="MsoNormal">Now add Red chilies, curry leaves, Ginger, Garlic, Asafotida and salt. Mix all of the above together and grind it to a coarse paste. </p><p class="MsoNormal">Remove the batter from grinder and add chopped onions, coriander leaves, curry leaves, mix well, cover and keep overnight for fermentation.</p> <p class="MsoNormal"><o:p>Heat the dosa griddle and pour the ada batter in circular motion, spray some oil and roast both the sides till it turns golden brown color.</o:p></p></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlH_agpcJ3jO2ZjQ-_KEl1ILQXIFJyWNSCCt9my1p_TQ2pEanR0MtGgM0DGU7O8BGID9c3mRxgU84n0xbP-XyRMg_FsOjRxfkxmMFSs3Xz2CmoFrbX4bPDB-UgVhw1DuJ6OnEKbxKAu664/s1600-h/ada1.gif"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlH_agpcJ3jO2ZjQ-_KEl1ILQXIFJyWNSCCt9my1p_TQ2pEanR0MtGgM0DGU7O8BGID9c3mRxgU84n0xbP-XyRMg_FsOjRxfkxmMFSs3Xz2CmoFrbX4bPDB-UgVhw1DuJ6OnEKbxKAu664/s320/ada1.gif" border="0" alt="" id="BLOGGER_PHOTO_ID_5451965005551982290" /></a><br /><div><br /></div><div><br /></div><div><p class="MsoNormal"><br /></p></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><p class="MsoNormal">Serve hot with tomato chutney .</p></div></div>Indu Govindasamy Navinhttp://www.blogger.com/profile/04611761897917320870noreply@blogger.com1tag:blogger.com,1999:blog-7725741023315700736.post-33124987019150924952010-03-10T21:19:00.001-08:002010-06-06T10:21:01.299-07:00Veg Fried Rice<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4UhiMuOa88-yna4L5_6-Kqfa-_gX47i3Xd8XRKNupeGPydLP9i_KgTO-zh7TprL52Sg1nu-lVyh0iemlZ3zQZuEMHK_e8zmhI_xKK4QRiNtxTx6MbXHCrg3VekHT3hdeC9sMRQbAGL4j1/s1600-h/IMG_8408b.gif"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj4UhiMuOa88-yna4L5_6-Kqfa-_gX47i3Xd8XRKNupeGPydLP9i_KgTO-zh7TprL52Sg1nu-lVyh0iemlZ3zQZuEMHK_e8zmhI_xKK4QRiNtxTx6MbXHCrg3VekHT3hdeC9sMRQbAGL4j1/s320/IMG_8408b.gif" border="0" alt="" id="BLOGGER_PHOTO_ID_5451946183911679762" /></a><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><div><span class="Apple-style-span" style="font-size:small;">INGREDIENTS</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Basmati rice - 1 cup</span></div><div><span class="Apple-style-span" style="font-size:small;">Onion - 1 chopped ( Medium sized)</span></div><div><span class="Apple-style-span" style="font-size:small;">Cauliflower - 1/4 cup ( you can also add mushrooms if you prefer)</span></div><div><span class="Apple-style-span" style="font-size:small;">Carrots and Beans - 1/2 cup (finely chopped)</span></div><div><span class="Apple-style-span" style="font-size:small;">Spring onion shoots - 10 (finely chopped)</span></div><div><span class="Apple-style-span" style="font-size:small;">Green Capsicum - 1/2</span></div><div><span class="Apple-style-span" style="font-size:small;">Ginger paste - 2 tsp</span></div><div><span class="Apple-style-span" style="font-size:small;">Garlic paste - 2 tsp</span></div><div><span class="Apple-style-span" style="font-size:small;">Pepper - 2 tsp</span></div><div><span class="Apple-style-span" style="font-size:small;">Soya sauce - 2 tbsp</span></div><div><span class="Apple-style-span" style="font-size:small;">ghee - 2 tsp ( for frying rice)</span></div><div><span class="Apple-style-span" style="font-size:small;">Oil - 3 tbsp</span></div><div><span class="Apple-style-span" style="font-size:small;">Salt - to taste</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNDTr7oX29_85crl1BDY-IFvhheA0Tie-ay4cyL52jp7HMYzxZusn0JgD-0dgRoQJB5QEiK2DXlYvHCqO3iCq0eqsJCpm4n5Z5jhmtElZ3vu9KeFb_1q1JZq0-7LcVOTiKF8fFHPT4z6xj/s1600-h/IMG_8385a.gif"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNDTr7oX29_85crl1BDY-IFvhheA0Tie-ay4cyL52jp7HMYzxZusn0JgD-0dgRoQJB5QEiK2DXlYvHCqO3iCq0eqsJCpm4n5Z5jhmtElZ3vu9KeFb_1q1JZq0-7LcVOTiKF8fFHPT4z6xj/s320/IMG_8385a.gif" border="0" alt="" id="BLOGGER_PHOTO_ID_5451945851980044834" /></a><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><div><div><span class="Apple-style-span" style="font-size:small;">METHOD</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Soak the rice in water for 10 mns, drain the water and fry them using ghee until a good smell comes.</span></div><div><span class="Apple-style-span" style="font-size:small;">Now,Pressure cook the rice with enough water,cool it and keep it aside.</span></div><div><span class="Apple-style-span" style="font-size:small;">Heat oil in a pan, fry onions, once it turns transparent add ginger and garlic paste and saute for few mns.</span></div><div><span class="Apple-style-span" style="font-size:small;">Then add the veggies together and fry until they are half cooked . Now Add some frozen green peas if you prefer.</span></div><div><span class="Apple-style-span" style="font-size:small;">Add capsicum , soya sauce, pepper powder and fry for few mns. Finally add onion shoots fry for a minute and switch off the stove. Now mix the cooked rice with this mixture with required amount of salt .</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div></div></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6FLoh1thmXE-LKx5Q3Wfwv4E5PxegiOyyDTKIs6KZqgBBk9-rSqQQ5nJYfZhf4e5tijlqMt_ZgE1Sm_Ea3kH9flceibCi9_VI9v0JOoTF-bkGOWshZ0_uJkJHbVniF550ZJKUlRMzo2zE/s1600-h/IMG_8421.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6FLoh1thmXE-LKx5Q3Wfwv4E5PxegiOyyDTKIs6KZqgBBk9-rSqQQ5nJYfZhf4e5tijlqMt_ZgE1Sm_Ea3kH9flceibCi9_VI9v0JOoTF-bkGOWshZ0_uJkJHbVniF550ZJKUlRMzo2zE/s320/IMG_8421.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5447241864001015122" /></a><span class="Apple-style-span" style="font-size:small;"><br /></span><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Serve hot with tomato ketchup.</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><div><br /></div><div><br /></div></div></div></div>Indu Govindasamy Navinhttp://www.blogger.com/profile/04611761897917320870noreply@blogger.com0tag:blogger.com,1999:blog-7725741023315700736.post-61581251324159220812010-03-10T21:14:00.000-08:002010-03-11T19:30:12.122-08:00Peanut Poha Fudge<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcEOnUmk_XAYJXqUcvdI6De3xYRCo_incxP6IgWTLspoYMXSpCffMCrR60JC52jHa-IKzMbZ4L6O2vISOYzQ8hnpB8mRqcIvmTiJ1aOK7Mq34lwnMUVQ8QZ4-zrYqPE82HXYuSYTw11ICa/s1600-h/IMG_8431.JPG"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgcEOnUmk_XAYJXqUcvdI6De3xYRCo_incxP6IgWTLspoYMXSpCffMCrR60JC52jHa-IKzMbZ4L6O2vISOYzQ8hnpB8mRqcIvmTiJ1aOK7Mq34lwnMUVQ8QZ4-zrYqPE82HXYuSYTw11ICa/s320/IMG_8431.JPG" border="0" alt="" id="BLOGGER_PHOTO_ID_5447240872048843826" /></a><span class="Apple-style-span" style="font-size:small;"><br /></span><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><div><span class="Apple-style-span" style="font-size:small;">INGREDIENTS </span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Peanuts - 1 cup </span></div><div><span class="Apple-style-span" style="font-size:small;">Poha - 2 cups</span></div><div><span class="Apple-style-span" style="font-size:small;">Sugar - 8 tsp</span></div><div><span class="Apple-style-span" style="font-size:small;">Condensed Milk - 1/2 cup (For preparing sugar syrup)</span></div><div><span class="Apple-style-span" style="font-size:small;">Grated coconut - 1/2 cup grated</span></div><div><span class="Apple-style-span" style="font-size:small;">Cardamom - 7 (powdered)</span></div><div><span class="Apple-style-span" style="font-size:small;">Ghee - 5 tsp</span></div><div><span class="Apple-style-span" style="font-size:small;">A pinch of Salt</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">METHOD</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Dry roast the peanuts to a golden brown texture. Remove the skin off and Keep it aside. Soak poha in water for 15 mns. Drain the water.</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Mix together: Peanuts, Poha, Grated coconut, Cardamom powder, Milk mixed with sugar, a pinch of salt, Ghee and grind everything to a coarse mixture using a blender. Shape it according to your preference. </span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Refrigerate and serve cool.</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Recipe courtesy : My friend Sharmi and this sweet is my Anniversary Special :)</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><br /></div></div>Indu Govindasamy Navinhttp://www.blogger.com/profile/04611761897917320870noreply@blogger.com1tag:blogger.com,1999:blog-7725741023315700736.post-31929512399093588202010-02-10T11:01:00.000-08:002010-03-24T11:09:03.645-07:00Methi/Palak Malai Mater<div>I usually try only a couple of side dishes for chapathi most of the time and found this delicious recipe from one of my friend `s blog when i`m searching for something green and Healthy. I used coconut milk instead of Heavy whipping cream used in the actual recipe.</div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvTxa-PkeLPum9MDHP6qvKXC0Yme1JUAenGaFhUx7jW4ToqsBfPO8ASsO2112zvszMkjIUx5J0udtJ_Lut9847zw0YA4nVUAAuVGsaz0o7qnaVkFl1kdEs4x5qyHu2xTyQk2YqWwr47Mfb/s1600-h/IMG_8154.gif"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvTxa-PkeLPum9MDHP6qvKXC0Yme1JUAenGaFhUx7jW4ToqsBfPO8ASsO2112zvszMkjIUx5J0udtJ_Lut9847zw0YA4nVUAAuVGsaz0o7qnaVkFl1kdEs4x5qyHu2xTyQk2YqWwr47Mfb/s320/IMG_8154.gif" border="0" alt="" id="BLOGGER_PHOTO_ID_5436694594858323586" /></a><br /><div><br /><div><span class="Apple-style-span" style="font-family:Georgia, Verdana, Arial, serif;font-size:100%;color:#29303B;"><span class="Apple-style-span" style=" line-height: 18px;font-size:12px;"><br /></span></span></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><div>INGREDIENTS</div><div><br /></div><div>Fenugreek leaves – 1 bunch</div><div>Spinach- 1 bunch</div><div>Paneer- 10 small cubes</div><div>Green Peas – 1 cup</div><div>Coconut milk – 1 1/2 cup</div><div>Oil – 3 tsp</div><div>Cumin Seeds – 1/2 tsp</div><div>Ginger – 1 tsp, minced</div><div>Onions– 1 medium, chopped</div><div>Riped Tomatoes – 2 medium, chopped</div><div>Turmeric Powder – 1/2 tsp</div><div>Coriender Powder – 1/2 tsp</div><div>Garam Masala – 2 tsp</div><div>Red Chili Powder as required</div><div>Salt as needed</div><div><br /></div></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_P5nconYa2mU/S3MEZWLDinI/AAAAAAAAGow/ww9wXfz38Gc/s1600-h/IMG_8150a.gif"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://2.bp.blogspot.com/_P5nconYa2mU/S3MEZWLDinI/AAAAAAAAGow/ww9wXfz38Gc/s320/IMG_8150a.gif" border="0" alt="" id="BLOGGER_PHOTO_ID_5436694008661510770" /></a><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><div>METHOD</div><div><br /></div><div>Wash and cut Fenugreek and Spinach leaves.Keep aside.</div><div>Heat oil a pan and Fry the paneer and soak it in warm salt water.</div><div>Now heat some oil in a pan and add mustard seeds, cumin seeds,curry leaves and allow it to splutter.</div><div>Add onions, fry for some time and add turmeric powderand Ginger.</div><div>Now add Tomatoes, mix and cook for 5 minutes.</div><div>Add Green Peas, Coriander Powder, Garam Masala, Red Chili Powder and Salt. Mix well, cover and cook for 5 minutes. drain the water from Fenugreek and spinach leaves and add it to the peas.Add the paneer to this mixture .</div><div>Cover the lid and cook until the leaves turns soft.</div><div>Finally add the coconut milk, mix well and remove from the stove. Dont cook after you add the coconut milk .</div><div>Serve hot with Chapati or Naan.</div></div></div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_P5nconYa2mU/S3MD-OPnFXI/AAAAAAAAGoo/GjFF2nfXjpg/s1600-h/IMG_8155a.gif"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://1.bp.blogspot.com/_P5nconYa2mU/S3MD-OPnFXI/AAAAAAAAGoo/GjFF2nfXjpg/s320/IMG_8155a.gif" border="0" alt="" id="BLOGGER_PHOTO_ID_5436693542676665714" /></a><br /><div><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div>Recipe Courtesy : My friend Vaish</div></div></div>Indu Govindasamy Navinhttp://www.blogger.com/profile/04611761897917320870noreply@blogger.com0tag:blogger.com,1999:blog-7725741023315700736.post-71547820267989776362010-02-10T10:25:00.000-08:002010-02-10T10:28:45.064-08:00ThattaPayaru Kulambu / Gravy<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnj7hovM4fzmi3PsCT6nmK_yHP210cir2dSJ9_bkM_UWoLXdRKqed_WqRdk-bC6Sk_0K05VJTp7xC0yTJC-Jg6_TkqKZNUEseXFp_twQeBBDk_4Di_FtCFLNc87SBFrKEtl5XXYLksQmmZ/s1600-h/IMG_8145a.gif"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 213px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnj7hovM4fzmi3PsCT6nmK_yHP210cir2dSJ9_bkM_UWoLXdRKqed_WqRdk-bC6Sk_0K05VJTp7xC0yTJC-Jg6_TkqKZNUEseXFp_twQeBBDk_4Di_FtCFLNc87SBFrKEtl5XXYLksQmmZ/s320/IMG_8145a.gif" border="0" alt="" id="BLOGGER_PHOTO_ID_5436683414313259970" /></a><br /><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">INGREDIENTS</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Thatta payar-1 cup</span></div><div><span class="Apple-style-span" style=" ;font-size:small;">Small onion-10 or big onion chopped-1</span></div><div><span class="Apple-style-span" style="font-size:small;">Tomato-1</span></div><div><span class="Apple-style-span" style="font-size:small;">Sambar powder-2 tSP</span></div><div><span class="Apple-style-span" style="font-size:small;">Garlic smashed-6</span></div><div><span class="Apple-style-span" style="font-size:small;">Tamarind-1very little(1/4 tSP) (depend on the sourness of the mango used)</span></div><div><span class="Apple-style-span" style="font-size:small;">For seasoning</span></div><div><span class="Apple-style-span" style="font-size:small;">Mustard-1 tSP</span></div><div><span class="Apple-style-span" style="font-size:small;">Fennel seeds-1 tSP</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">METHOD</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">In a kadai dry roast the the thatta payar in slow fire for 3 minutes .</span></div><div><span class="Apple-style-span" style="font-size:small;">Pour 3 cups of water and pressure cook for 5 minutes till the peas get cooked well. </span></div><div><span class="Apple-style-span" style="font-size:small;">Once the peas get cooked add the onion, tomatoes and sambar powder. </span></div><div><span class="Apple-style-span" style="font-size:small;">Now add the tamarind extract and the salt needed and cook for further 5 minutes. </span></div><div><span class="Apple-style-span" style="font-size:small;">Make sure that the curry is little watery. </span></div><div><span class="Apple-style-span" style="font-size:small;">The curry should be a little bit extra salty and hot so that the taste remains when it is mixed with rice.</span></div><div><span class="Apple-style-span" style="font-size:small;">When everything is cooked add the smashed garlic pieces before switching off the stove. </span></div><div><span class="Apple-style-span" style="font-size:small;">Season the gravy with the little oil and mustard seeds.</span></div><div><span class="Apple-style-span" style="font-size:small;">Serve hot with rice.</span></div>Indu Govindasamy Navinhttp://www.blogger.com/profile/04611761897917320870noreply@blogger.com0tag:blogger.com,1999:blog-7725741023315700736.post-21614608614321173142010-02-10T09:33:00.000-08:002010-02-10T10:18:34.542-08:00Vazhakkai Podimas / Raw Banana Fry<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnJyowrNprGbjeuEFN0Gz30ouPSOSUyYIICnM7aDkMVCN-vXzJ1hfv2qeXbhWQ2ujoQhLC5m_xPuFA03SIRvyyvkApyXFQr6vuZK_QxQP1RLNAYGSXH1eZ2KA5Wqnb-a6PzisAZ_L-ko81/s1600-h/IMG_8122a.gif"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgnJyowrNprGbjeuEFN0Gz30ouPSOSUyYIICnM7aDkMVCN-vXzJ1hfv2qeXbhWQ2ujoQhLC5m_xPuFA03SIRvyyvkApyXFQr6vuZK_QxQP1RLNAYGSXH1eZ2KA5Wqnb-a6PzisAZ_L-ko81/s320/IMG_8122a.gif" border="0" alt="" id="BLOGGER_PHOTO_ID_5436680264317230498" /></a><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><div><div><span class="Apple-style-span" style="font-size:small;">INGREDIENTS</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">4 Raw Bananas (medium size)</span></div><div><span class="Apple-style-span" style="font-size:small;">5 cups of water</span></div><div><span class="Apple-style-span" style="font-size:small;">Salt as required</span></div><div><span class="Apple-style-span" style="font-size:small;">Hing as required</span></div><div><span class="Apple-style-span" style="font-size:small;">Turmeric powder 1/2 tsp</span></div><div><span class="Apple-style-span" style="font-size:small;">4 tsp of boiled rice</span></div><div><span class="Apple-style-span" style="font-size:small;">3 tsp of toor dhal</span></div><div><span class="Apple-style-span" style="font-size:small;">3 tsp of bengal gram</span></div><div><span class="Apple-style-span" style="font-size:small;">1 tsp of corriander seeds</span></div><div><span class="Apple-style-span" style="font-size:small;">Few Curry Leaves</span></div><div><span class="Apple-style-span" style="font-size:small;">5 Red Chillies</span></div><div><br /></div></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_P5nconYa2mU/S3Lwgnx7TmI/AAAAAAAAGoI/sRG8l-7QPDM/s1600-h/IMG_8137a.gif"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://2.bp.blogspot.com/_P5nconYa2mU/S3Lwgnx7TmI/AAAAAAAAGoI/sRG8l-7QPDM/s320/IMG_8137a.gif" border="0" alt="" id="BLOGGER_PHOTO_ID_5436672143414480482" /></a><span class="Apple-style-span" style="font-size:small;"><br /></span><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_P5nconYa2mU/S3Lv-VJCTxI/AAAAAAAAGoA/l7oV3byyrjg/s1600-h/IMG_8138A.gif"></a><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><div><span class="Apple-style-span" style="font-size:small;">METHOD</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Slice the raw banana in to two halves without peeling the skin off and allow it to cook for about 10 mns in water with no salt.</span></div><div><span class="Apple-style-span" style="font-size:small;">remove from the stove,drain the water, peel the skin off and keep aside.</span></div><div><span class="Apple-style-span" style="font-size:small;">The bananas should be half cooked and firm and not mushy as this will render them impossible to be grated.</span></div><div><span class="Apple-style-span" style="font-size:small;">Grate the half cooked banans and spread them on a plate. Sprinkle salt and hing and allow to settle.</span></div><div><span class="Apple-style-span" style="font-size:small;">Roast the boiled rice, toor dhal, bengal gram, red chilies and the curry leaves and grind to a coarse powder in the mixer.</span></div><div><span class="Apple-style-span" style="font-size:small;">In a pan, add 2 spoons of oil, mustard seeds, urad dhal, curry leaves and hing and then the grated raw banana.</span></div><div><span class="Apple-style-span" style="font-size:small;">Add the roasted ground powder, mix well and serve hot with rassam saadham.</span></div><div><br /></div></div><div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://4.bp.blogspot.com/_P5nconYa2mU/S3Lv-VJCTxI/AAAAAAAAGoA/l7oV3byyrjg/s1600-h/IMG_8138A.gif"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://4.bp.blogspot.com/_P5nconYa2mU/S3Lv-VJCTxI/AAAAAAAAGoA/l7oV3byyrjg/s320/IMG_8138A.gif" border="0" alt="" id="BLOGGER_PHOTO_ID_5436671554295582482" /></a><span class="Apple-style-span" style="font-size:small;"><br /><div style="text-align: right;"><span class="Apple-style-span" style="color:#0000EE;"><u><br /></u></span></div></span><span class="Apple-style-span" style="font-size:small;"><br /></span><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span><div><br /></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><br /></div></div></div></div>Indu Govindasamy Navinhttp://www.blogger.com/profile/04611761897917320870noreply@blogger.com0tag:blogger.com,1999:blog-7725741023315700736.post-70005750836848224562010-01-26T10:24:00.000-08:002010-02-02T06:38:01.166-08:00Garlic Gravy / Poondu Kulambu<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://1.bp.blogspot.com/_P5nconYa2mU/S180Iic5OKI/AAAAAAAAGd0/JG80j1Rruo4/s1600-h/IMG_7948a.gif"><img style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" src="http://1.bp.blogspot.com/_P5nconYa2mU/S180Iic5OKI/AAAAAAAAGd0/JG80j1Rruo4/s320/IMG_7948a.gif" border="0" alt="" id="BLOGGER_PHOTO_ID_5431116996923701410" /></a><span class="Apple-style-span" style="font-size:small;"><br /></span><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">INGREDIENTS</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Garlic - 10 to 12 cloves (Big one)</span></div><div><span class="Apple-style-span" style="font-size:small;">Onion - 1/2</span></div><div><span class="Apple-style-span" style="font-size:small;">Tomato - 1</span></div><div><span class="Apple-style-span" style="font-size:small;">Tamarind - Big gooseberry size</span></div><div><span class="Apple-style-span" style="font-size:small;">Mustard seeds and Urad dal - 1/2 tspn</span></div><div><span class="Apple-style-span" style="font-size:small;">Curry leaves - 1 sprig</span></div><div><span class="Apple-style-span" style="font-size:small;">Turmeric powder - 1/4 tspn</span></div><div><span class="Apple-style-span" style="font-size:small;">Oil - 2 to 3 tspn</span></div><div><span class="Apple-style-span" style="font-size:small;">Salt - to taste</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Rost and make a paste of :</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Red chilies - 3 to 4</span></div><div><span class="Apple-style-span" style="font-size:small;">Coriander seeds - 1/2 tspn</span></div><div><span class="Apple-style-span" style="font-size:small;">Cumin seeds - 1/2 tspn</span></div><div><span class="Apple-style-span" style="font-size:small;">Peppercorns - 1/4 tspn</span></div><div><span class="Apple-style-span" style="font-size:small;">Fennel seeds(perunjeeragam) - 1/4 tspn</span></div><div><span class="Apple-style-span" style="font-size:small;">Curry leaves - 2 sprigs</span></div><div><span class="Apple-style-span" style="font-size:small;">Garlic - 4 to 5</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">METHOD</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Finely chop Onion and Tomato. </span></div><div><span class="Apple-style-span" style="font-size:small;">Soak Tamarind in water for 15 minutes. </span></div><div><span class="Apple-style-span" style="font-size:small;">Extract about a cup tamarind juice from it and keep aside.</span></div><div><span class="Apple-style-span" style="font-size:small;">Heat a tspn of Oil in a pan. </span></div><div><span class="Apple-style-span" style="font-size:small;">Add Red chilies, Coriander seeds, Cumin seeds, Peppercorns, Fennel seeds, Curry leaves and roast till they are light brown, then remove from pan.</span></div><div><span class="Apple-style-span" style="font-size:small;">Roast 4 to 5 Garlic cloves till they are golden brown. Then make a very fine paste of these roasted items.</span></div><div><span class="Apple-style-span" style="font-size:small;">Heat little Oil in a pan, add Mustard seeds and Urad dal. </span></div><div><span class="Apple-style-span" style="font-size:small;">Once the seeds starts spluttering add Curry leaves and Garlic, fry till they are light brown.</span></div><div><span class="Apple-style-span" style="font-size:small;">Add Onion and fry till they are golden brown. Then add Tomatoes and fry till they become soft.</span></div><div><span class="Apple-style-span" style="font-size:small;">Add Turmeric powder, ground masala paste and fry for 2 to 3 minutes.</span></div><div><span class="Apple-style-span" style="font-size:small;">Add Tamarind juice, 1 or 2 cups of water and Salt to it. Keep the stove in high heat and bring the curry to boil completely, then reduce the heat to medium.</span></div><div><span class="Apple-style-span" style="font-size:small;">Cook till the curry becomes thick and Garlic are soft.</span></div><div><span class="Apple-style-span" style="font-size:small;">Serve hot with rice.</span></div>Indu Govindasamy Navinhttp://www.blogger.com/profile/04611761897917320870noreply@blogger.com0tag:blogger.com,1999:blog-7725741023315700736.post-58580250033390276332010-01-26T10:05:00.001-08:002010-02-01T13:31:57.867-08:00Potato bonda / Urulaikizhangu Bonda<img src="http://3.bp.blogspot.com/_P5nconYa2mU/S18vMFZBQVI/AAAAAAAAGdk/138r8DwYxGU/s320/POTATO.gif" style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5431111560284160338" /><span class="Apple-style-span" style="font-size:small;"><br /></span><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><br /></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">INGREDIENTS</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">For batter:</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Bengal-gram dal flour – 3 cupfuls</span></div><div><span class="Apple-style-span" style="font-size:small;">Rice flour – ½ cup</span></div><div><span class="Apple-style-span" style="font-size:small;">Red chilly powder – ½ teaspoon</span></div><div><span class="Apple-style-span" style="font-size:small;">Salt – ¾ teaspoon</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">For filling:</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Potatoes – ½ kg, boiled till soft</span></div><div><span class="Apple-style-span" style="font-size:small;">Turmeric powder – ¾ teaspoon</span></div><div><span class="Apple-style-span" style="font-size:small;">Red chilly powder – 1/2 teaspoon</span></div><div><span class="Apple-style-span" style="font-size:small;">Coriander powder – ½ teaspoon</span></div><div><span class="Apple-style-span" style="font-size:small;">Cummin powder – ¼ teaspoon</span></div><div><span class="Apple-style-span" style="font-size:small;">Fenugreek powder – ¼ teaspoon</span></div><div><span class="Apple-style-span" style="font-size:small;">Salt – ¾ teaspoon</span></div><div><span class="Apple-style-span" style="font-size:small;">Coriander leaves – handful</span></div><div><span class="Apple-style-span" style="font-size:small;">Oil – 2 teaspoons + oil for deep frying</span></div><div><span class="Apple-style-span" style="font-size:small;">Mustard seeds – ½ teaspoon</span></div><div><span class="Apple-style-span" style="font-size:small;">Black-gram dal – ½ teaspoon</span></div><div><span class="Apple-style-span" style="font-size:small;">Onions – 2, medium size, finely chopped</span></div><div><span class="Apple-style-span" style="font-size:small;">Green chillies – 3, small, medium hot, finely chopped</span></div><div><span class="Apple-style-span" style="font-size:small;">Lime juice – 1 tablespoon, fresh</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><img src="http://2.bp.blogspot.com/_P5nconYa2mU/S18vkj1O3qI/AAAAAAAAGds/TROVk0QwCvo/s320/IMG_7928A.gif" style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5431111980772417186" /></span></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="font-size:small;">METHOD</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Mix,bengal-gram dal flour, rice flour, chilly powder and salt by adding enough water to make it a thick batter. </span></div><div><span class="Apple-style-span" style="font-size:small;">Peel off the skins of boiled potatoes and mash it to a lumpy dough. </span></div><div><span class="Apple-style-span" style="font-size:small;">Mix in the spice powders, salt, and coriander leaves to the potato dough. </span></div><div><span class="Apple-style-span" style="font-size:small;">Make 2 teaspoons of oil very hot.</span></div><div><span class="Apple-style-span" style="font-size:small;">add the mustard seeds to splutter, black-gram dal to brown lightly, then chopped onions and green chillies. </span></div><div><span class="Apple-style-span" style="font-size:small;">When the onions turn limp, add the mashed potatoes. </span></div><div><span class="Apple-style-span" style="font-size:small;">Fry, turning over repeatedly, till there is a nice smell. </span></div><div><span class="Apple-style-span" style="font-size:small;">Remove from the heat, and when cool add the lime juice. </span></div><div><span class="Apple-style-span" style="font-size:small;">Make the potato dough into small firm balls. </span></div><div><span class="Apple-style-span" style="font-size:small;">Keep the batter handy next to them. </span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Heat a deep fry pan over high steady heat with oil. </span></div><div><span class="Apple-style-span" style="font-size:small;">When the oil becomes smoking hot, dip a potato ball into the batter & drop gently into the hot oil. </span></div><div><span class="Apple-style-span" style="font-size:small;">Turn over the balls constantly while frying. </span></div><div><span class="Apple-style-span" style="font-size:small;">Fry it till it turns golden brown.</span></div><div><span class="Apple-style-span" style="font-size:small;">Serve hot with any of your favorite chutneys.</span></div>Indu Govindasamy Navinhttp://www.blogger.com/profile/04611761897917320870noreply@blogger.com0tag:blogger.com,1999:blog-7725741023315700736.post-82453195540001439752010-01-26T09:22:00.001-08:002010-02-02T06:37:32.031-08:00Muttai Poriyal / Egg Fry<img src="http://1.bp.blogspot.com/_P5nconYa2mU/S18lSC_HSaI/AAAAAAAAGdU/6U0QFsWdh2s/s320/mutttaiporiyal.gif" style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5431100667601570210" /><span class="Apple-style-span" style="font-size:small;"><br /></span><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">INGREDIENTS</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Egg – 2</span></div><div><span class="Apple-style-span" style="font-size:small;">Onion – 1 chopped</span></div><div><span class="Apple-style-span" style="font-size:small;">Green chilly -1</span></div><div><span class="Apple-style-span" style="font-size:small;">Ginger – 1/4 inch chopped</span></div><div><span class="Apple-style-span" style="font-size:small;">Red chilly powder – 1/4 tsp</span></div><div><span class="Apple-style-span" style="font-size:small;">Turmeric – 1/4 tsp</span></div><div><span class="Apple-style-span" style="font-size:small;">mustard seeds - 1/2 tsp</span></div><div><span class="Apple-style-span" style="font-size:small;">urad dal - 2 tsp</span></div><div><span class="Apple-style-span" style="font-size:small;">Cilantro a handful</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhiiYW2IdfIp7v7v9L9FH1ZWIzLX12ZNk9I4cOwtNF-258T9BqyE6TJxaogr42sS2qACRiaMBhQBCrbyProvKwkaA2dV1r1WF_GKcgx8n0DNmA8e5zw0Jq3aeY5Go0BM7VXWYyr68QddbI/s320/IMG_7883a.gif" style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5431101455329453010" /></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">METHOD</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Heat two tsps of oil in a pan </span></div><div><span class="Apple-style-span" style="font-size:small;">Fry mustard seeds, urad dal and chopped onion until it is done.</span></div><div><span class="Apple-style-span" style="font-size:small;">Add the chopped green chilly, ginger and cook for few more minutes.</span></div><div><span class="Apple-style-span" style="font-size:small;">Now add the red chilly powder , turmeric and fry for a minute and add the beaten egg. Mix everything together and cook until the egg is done. </span></div><div><span class="Apple-style-span" style="font-size:small;">Garnish with cilantro and serve hot.</span></div>Indu Govindasamy Navinhttp://www.blogger.com/profile/04611761897917320870noreply@blogger.com0tag:blogger.com,1999:blog-7725741023315700736.post-83989037849821463642010-01-26T09:06:00.000-08:002010-01-26T09:11:16.980-08:00Paruppu payasam / Moong dal<img src="http://4.bp.blogspot.com/_P5nconYa2mU/S18hfGSmqGI/AAAAAAAAGdE/GZmvFUOabyY/s320/pasiparuppu.gif" style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 238px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5431096493780412514" /><span class="Apple-style-span" style="font-size:small;"><br /></span><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><br /></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">INGREDIENTS</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Green gram dal (Moongh Dal) - 3/4 cup</span></div><div><span class="Apple-style-span" style="font-size:small;">Water - 1 1/2 cups</span></div><div><span class="Apple-style-span" style="font-size:small;">Jaggery - 1 cup</span></div><div><span class="Apple-style-span" style="font-size:small;">Cardamoms - 7</span></div><div><span class="Apple-style-span" style="font-size:small;">A few cashewnuts broken into pieces</span></div><div><span class="Apple-style-span" style="font-size:small;">Milk - 1 1/2 cups (OPTIONAL)</span></div><div><span class="Apple-style-span" style="font-size:small;">A few raisins</span></div><div><span class="Apple-style-span" style="font-size:small;">Small piece coconut, cut into tiny pieces - 1</span></div><div><span class="Apple-style-span" style="font-size:small;">Ghee - 1 tbsp</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><img src="http://2.bp.blogspot.com/_P5nconYa2mU/S18h1jc6GkI/AAAAAAAAGdM/B5oBj7SGGjo/s320/IMG_7995.gif" style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5431096879565380162" /></span></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="font-size:small;">METHOD </span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Pressure cook the dal and mash thoroughly.</span></div><div><span class="Apple-style-span" style="font-size:small;">Add jaggery and continue to cook till jaggery has dissolved.</span></div><div><span class="Apple-style-span" style="font-size:small;">Add milk (optional), boil further for 2-3 minutes, remove from fire.</span></div><div><span class="Apple-style-span" style="font-size:small;">heat ghee, fry cashew nut pieces and raisons, each separately. </span></div><div><span class="Apple-style-span" style="font-size:small;">Now add cardamom powder and mix well.</span></div><div><span class="Apple-style-span" style="font-size:small;">Add coconut and serve hot or cool. </span></div><div><br /></div>Indu Govindasamy Navinhttp://www.blogger.com/profile/04611761897917320870noreply@blogger.com0tag:blogger.com,1999:blog-7725741023315700736.post-79758291594441656362010-01-16T09:31:00.000-08:002010-01-22T10:29:44.172-08:00Sarkarai Pongal / SouthIndian Special<span style="font-size:100%;"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOzSPb0jhLlH0XcJ0_u9QW768wV1zlS0y6E3yeSYwZpQ1oCsGl684pQ06t-EmI3V4gKKU9dDIAypTHsl25qYj9fdHTwhgjo1FW1g-5sydYdlyaGNw-iWju3ZRw73EHA1rvrCvdkBWmABai/s1600-h/IMG_7908a1.gif"><img style="margin: 0pt 10px 10px 0pt; float: left; cursor: pointer; width: 320px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOzSPb0jhLlH0XcJ0_u9QW768wV1zlS0y6E3yeSYwZpQ1oCsGl684pQ06t-EmI3V4gKKU9dDIAypTHsl25qYj9fdHTwhgjo1FW1g-5sydYdlyaGNw-iWju3ZRw73EHA1rvrCvdkBWmABai/s320/IMG_7908a1.gif" alt="" id="BLOGGER_PHOTO_ID_5429632017060754178" border="0" /></a><br /></span><div><span class="Apple-style-span" style="font-size:100%;"><br /><br /><br /><br /><br /><br /><br /><br /><br /><br /><br />INGREDIENTS</span></div><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:100%;">1 cup Raw rice</span></div><div><span class="Apple-style-span" style="font-size:100%;">1/4 cup Split Moongdal</span></div><div><span class="Apple-style-span" style="font-size:100%;">Few Saffron Strands</span></div><div><span class="Apple-style-span" style="font-size:100%;">1/4 cup Jaggery powder</span></div><div><span class="Apple-style-span" style="font-size:100%;">1 tbsp Cardamom powder</span></div><div><span class="Apple-style-span" style="font-size:100%;">1 tbsp Ghee</span></div><div><span class="Apple-style-span" style="font-size:100%;">Few Cashew nuts</span></div><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:100%;">METHOD</span></div><div><span class="Apple-style-span" style="font-size:100%;"><br /></span></div><div><span class="Apple-style-span" style="font-size:100%;">Wash thoroughly both raw rice n split moongdal together, pour four cups of water , jaggery, saffron strands n pressure cook them upto 3 hisses...keep aside n let them steam release..meanwhile fry the cashew nuts in hot ghee n keep aside, add the cardamom powder , fried cashew nuts and hot ghee to the cooked pongal and mix them well.</span></div>Indu Govindasamy Navinhttp://www.blogger.com/profile/04611761897917320870noreply@blogger.com0tag:blogger.com,1999:blog-7725741023315700736.post-5690329493066558902010-01-07T08:52:00.000-08:002010-01-07T10:44:49.346-08:00Pumpkin Mash / Arasanikaai Poriyal<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiUMJ_Jl9juBqfMH5-Dse7PS9AORN82F8JlCQl2DDQz6JvEk5eJNipqn6Mqn-MhTYsEX3AW0viWX4xL8ayiKNjeYtIQe6mPe425mOE-enf6ovN5QUZopE7IQfRX7EFtL5mqVAWVOYmFNg_h/s320/IMG_7854+copy.jpg" style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5424070308002222466" /><span class="Apple-style-span" style="font-size: small;"><br /></span><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">INGREDIENTS</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Pumpkin - 2 cups, cut into bite sized cubes</span></div><div><span class="Apple-style-span" style="font-size: small;">Salt to taste</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">For seasoning:</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Oil</span></div><div><span class="Apple-style-span" style="font-size: small;">red chillies - 2 </span></div><div><span class="Apple-style-span" style="font-size: small;">green chillies - 2</span></div><div><span class="Apple-style-span" style="font-size: small;">curry leaves - 1 sprig</span></div><div><span class="Apple-style-span" style="font-size: small;">turmeric powder - 1/2 tsp</span></div><div><span class="Apple-style-span" style="font-size: small;">chilly powder - 1/2 tsp</span></div><div><span class="Apple-style-span" style="font-size: small;">mustard seeds - 1 tsp</span></div><div><span class="Apple-style-span" style="font-size: small;">urad dal - 1 tsp</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><img src="http://2.bp.blogspot.com/_P5nconYa2mU/S0YrdeiUJEI/AAAAAAAAGVc/2Nhg3EscTTo/s320/IMG_7877+copy.jpg" style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5424070586627531842" /></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">METHOD</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Heat oil in pan. When hot, add red chillies, green chillies and curry leaves.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Once they start to change color, add the rest of the seasoning ingredients , allow it to turn turned golden brown . Now add the cut pumpkin and add, turmeric powder, chilly powder and salt.</span></div><div><span class="Apple-style-span" style="font-size: small;"><br /></span></div><div><span class="Apple-style-span" style="font-size: small;">Cover the pan and cook on medium low, stirring occasionally, until done. </span></div><div><br /></div>Indu Govindasamy Navinhttp://www.blogger.com/profile/04611761897917320870noreply@blogger.com0tag:blogger.com,1999:blog-7725741023315700736.post-7082703187928543502010-01-05T20:47:00.000-08:002010-01-05T20:59:05.093-08:00Morkuzhambu<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfX0bKAG9RIEDynVmH5LF7cRIxv2kLDXoczZ8lDseNkll33mizI63dByMULzswyr7vFLLkf7xCtqNB0RD_6aIdyrvJE9xErWcG2fjD1wJCOwNEl5d1OgjWpY3K2JTpYqYa4wgGMKByPeLn/s320/IMG_7871_more.jpg" style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5423484398526728066" /><br /><br /><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div>INGREDIENTS</div><div><br /></div><div><span class="Apple-style-span" style=" ;font-size:small;"> </span></div><div><span class="Apple-style-span" style="font-size:small;">• 2 medium size Snake Guards (Pudalangai), chopped into small pieces (Or any veggi of your choice)</span></div><div>• 2 Cups butter milk / Curd</div><div>• 1 tsp Oil</div><div><span class="Apple-style-span" style="font-size:small;">• 3 tbsp Toovar dal</span></div><div><span class="Apple-style-span" style="font-size:small;">• 3 tbsp Chana dal </span></div><div><span class="Apple-style-span" style="font-size:small;">• 1 tbsp turmeric powder</span></div><div><span class="Apple-style-span" style="font-size:small;">• 1 tbsp chilli powder</span></div><div><span class="Apple-style-span" style="font-size:small;">• 1 tbsp Mustard seeds </span></div><div>• 2 Small red chilies</div><div>• 2 tsp Salt</div><div>• 2-3 Stalks of coriander leaves (for garnishing)</div><div><br /></div><div>For Grinding :</div><div><br /></div><div>• 2 tsp Coconut, shredded</div><div><div><span class="Apple-style-span" style="font-size:small;">• 6 curry leaves</span></div><div><span class="Apple-style-span" style="font-size:small;">• 3 tsp ginger Chopped</span></div><div><span class="Apple-style-span" style="font-size:small;">• 4 garlic pods</span></div><div><span class="Apple-style-span" style="font-size:small;">• 2 green chilies</span></div><div><div><span class="Apple-style-span" style="font-size:small;">• 1/2 tsp cumin seeds</span></div><div><span class="Apple-style-span" style="font-size:small;">• 2 tsp coriander seeds</span></div></div></div><div><br /></div><div><span class="Apple-style-span" style="font-size:small;"><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3Xh7D339XQg6Hl-MCRW68RZqG9numefMvZ0DDPVa-MjeckVTikgu_rUTGsM0rcuJYTmLmnz7RLKqcPDuHxWKQBF0Cj0K8ZU1Wcp1Wsmtl1rVwH0zJwZ5oKoVUvqmlTMoOcCiUfobEtzVh/s320/IMG_7863mk.jpg" style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5423484885771645986" /></span></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><span class="Apple-style-span" style="font-size:small;">METHOD</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">•</span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-size:small;"> </span></span><span class="Apple-style-span" style="font-size:small;">Heat oil and saute mustard seeds,red chilly, toovar dal, chana dal ,chopped vegetables, turmeric powder, chilli powder with little salt and water, allow it to boil. </span></div><div><span class="Apple-style-span" style="font-size:small;">•<span class="Apple-tab-span" style="white-space:pre"> </span>Once it is cooked , remove it from the stove and</span></div><div><span class="Apple-style-span" style="font-size:small;"> allow it to cool.</span></div><div><span class="Apple-style-span" style="font-size:small;">•</span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-size:small;"> </span></span><span class="Apple-style-span" style="font-size:small;">Grind coconut, Ginger, Garlic, Corriander seeds, Cumin seeds, Green chillies and curry leaves in to a fine paste.</span></div><div><span class="Apple-style-span" style="font-size:small;">•</span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-size:small;"> </span></span><span class="Apple-style-span" style="font-size:small;">Add this mixture to the vegetables.</span></div><div><span class="Apple-style-span" style="font-size:small;">• </span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-size:small;"> </span></span><span class="Apple-style-span" style="font-size:small;">Add buttermilk/ Curd to it.</span></div><div><span class="Apple-style-span" style="font-size:small;">•</span><span class="Apple-tab-span" style="white-space:pre"><span class="Apple-style-span" style="font-size:small;"> </span></span><span class="Apple-style-span" style="font-size:small;">Garnish with curry leaves .</span></div><div><br /></div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyXYM7UZI4ETJXKFvIq83A6_Iix2u0-JkccutcMR8XBlPSTRlD2CbFISdSRPEfBdEXv9NQ9Wt-Rq03qZXWsWun_6-qJ3OMKaMyo3xc6XLzlswC0kDFOcOo0xCfMuMdcX7WADVJgWpzC6ls/s320/IMG_7866_mk.jpg" style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5423484644836562050" /><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div>It tastes heavenly with white rice .</div>Indu Govindasamy Navinhttp://www.blogger.com/profile/04611761897917320870noreply@blogger.com0tag:blogger.com,1999:blog-7725741023315700736.post-41651143208181272562009-12-29T18:10:00.000-08:002010-02-10T11:27:54.816-08:00Pasi Payaru / Mashed Greengram dal<img src="http://2.bp.blogspot.com/_P5nconYa2mU/Szq3CSfczUI/AAAAAAAAGS0/aCeKTVGhUuc/s320/IMG_6445+copy.jpg" style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5420846351445183810" /><span class="Apple-style-span" style="font-size:small;"><br /></span><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><br /></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">INGREDIENTS</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">1/2 cup whole green gram dal</span></div><div><span class="Apple-style-span" style="font-size:small;">2 medium tomatoes, chopped</span></div><div><span class="Apple-style-span" style="font-size:small;">3-4 green chillies (or to taste), slit</span></div><div><span class="Apple-style-span" style="font-size:small;">2 cloves garlic, chopped </span></div><div><span class="Apple-style-span" style="font-size:small;">2 medium onions, sliced thin</span></div><div><span class="Apple-style-span" style="font-size:small;">1 tsp coriander seeds</span></div><div><span class="Apple-style-span" style="font-size:small;">1 tsp mustard seeds</span></div><div><span class="Apple-style-span" style="font-size:small;">1 tsp urad dal</span></div><div><span class="Apple-style-span" style="font-size:small;">1 tsp cumin seeds</span></div><div><span class="Apple-style-span" style="font-size:small;">1/2 tsp garam masala </span></div><div><span class="Apple-style-span" style="font-size:small;">Turmeric Powder a pinch</span></div><div><span class="Apple-style-span" style="font-size:small;">1 tsp oil</span></div><div><span class="Apple-style-span" style="font-size:small;">Salt to taste </span></div><div><span class="Apple-style-span" style="font-size:small;">Fresh coriander leaves, chopped, for garnish</span></div><div><span class="Apple-style-span" style="font-size:small;">1-1/2 cups water</span></div><div><br /></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEja0t5ZtaK0Ie-NJn6wNen5Gfdv6A42GjfZWYiCjJkGLclAQDjc911gkkdIStYJgerKzGVILfG7F9EAD37cFq2T-eUiYdf4hELnco9OixS36zugZgt4FIWEas5XpDcYLQ_qL3Cx9Me5fpJL/s320/pasipayaru.jpg" style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 218px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5420846643836966402" /></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><br /></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">METHOD</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Pressure cook the green gram with a pinch of turmeric powder for 3 whistles. Remove when pressure drops naturally.</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Heat the oil in a pan and fry mustard seeds, urad dal,corriander seeds, cumin seeds, sliced onions, chopped tomatoes, slit chillies and garlic for 5-10 mns.</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Add the cooked green gram dal mixture along with required amount of water and stir well. Add salt to taste along with garam masala and bring the mixture to a gentle simmer. Cook for 3-4 minutes.</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Switch off the stove and allow it to cool. Now grind the mixture into corse paste using a blender.</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">it tastes heavenly with hot rice.</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><br /></div>Indu Govindasamy Navinhttp://www.blogger.com/profile/04611761897917320870noreply@blogger.com0tag:blogger.com,1999:blog-7725741023315700736.post-54624926723113867042009-12-29T18:06:00.000-08:002009-12-29T18:10:22.925-08:00Carrot Cabbage Poriyal<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_GDSFENUK4HnCMVTMyjRtetOMgQheYS-WBDHs4O-HbVpuOyoQA8STOZucPO8tqpf4OaYGiy4GdCulHh8iPRFTx2vh1ZA88k_XwExO6K1cH5yw7rmM-vURWJw1EAofTfLI2jvd-KL8d-xX/s320/carrot.jpg" style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5420845234412198066" /><span class="Apple-style-span" style="font-size:small;"><br /></span><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><br /></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">INGREDIENTS</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">1/2 Cup Cabbage (shredded)</span></div><div><span class="Apple-style-span" style="font-size:small;">1/2 Cup Carrot (shredded)</span></div><div><span class="Apple-style-span" style="font-size:small;">3 Nos Green chillies (sliced)</span></div><div><span class="Apple-style-span" style="font-size:small;">2 Tbsp oil</span></div><div><span class="Apple-style-span" style="font-size:small;">1 Tsp Mustard seeds</span></div><div><span class="Apple-style-span" style="font-size:small;">1Tsp Urad dal</span></div><div><span class="Apple-style-span" style="font-size:small;">1 Sprig Curry leaves</span></div><div><span class="Apple-style-span" style="font-size:small;">Turmeric powder - a pinch</span></div><div><span class="Apple-style-span" style="font-size:small;">Salt to taste.</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqw4KGQDmmuYnXBzMjlA4QhuoPmzAKIKrAH9b2-gAdXP3wZd9fK9a5uRl_s9_kKRGuqpg-2yctXPEM5ZXLOus9gkFBNLwKCqPL2mt3FTev18xI0blxxPhV_QX3Tlg0FbWMOc9YzgdKFUTy/s320/carrotporiyal.jpg" style="float:left; margin:0 10px 10px 0;cursor:pointer; cursor:hand;width: 320px; height: 214px;" border="0" alt="" id="BLOGGER_PHOTO_ID_5420845517249843122" /></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><br /></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">METHOD</span></div><div><span class="Apple-style-span" style="font-size:small;"><br /></span></div><div><span class="Apple-style-span" style="font-size:small;">Cut carrot and cabbage into fine pieces.</span></div><div><span class="Apple-style-span" style="font-size:small;">Heat the pan with the little oil add mustard seeds and urad dal and green chili and add curry leaves. Fry this for a min.</span></div><div><span class="Apple-style-span" style="font-size:small;">Then add the chopped carrot and cabbage and add the saltand water,Turmeric powder and cook until the vegetables becomes soft and tender.</span></div><div><span class="Apple-style-span" style="font-size:small;">Sweet peas can also be added to carrot and cabbage.</span></div><div><span class="Apple-style-span" style="font-size:small;">The poriyal can be garnished with grated coconut.</span></div><div><span class="Apple-style-span" style="font-size:small;">Serve with rice and curry.</span></div>Indu Govindasamy Navinhttp://www.blogger.com/profile/04611761897917320870noreply@blogger.com0