tag:blogger.com,1999:blog-22084006896465693362024-02-06T19:17:12.305-08:00Namma SaviruchiEnjoy the taste of KarnatakaNammaruchi.blogspt.comhttp://www.blogger.com/profile/09836802035320716152noreply@blogger.comBlogger199125tag:blogger.com,1999:blog-2208400689646569336.post-86167882123283862802015-10-17T10:14:00.001-07:002015-10-17T10:14:28.441-07:00Lauki/Dudhi/Doodhi Halwa/Bottle Gourd/Sorekayi Halwa<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Georgia, Times New Roman, serif;">Usually Lauki /bottlegourd we think of only making subji when we get it from the market,today why not try something like sweet and delicious halwa for this Navaratri.This light green rich,creamy delicious halwa is perfect for any occasion to serve as a dessert.Preparation is very similar to <a href="http://nammaruchi.blogspot.co.uk/2010/02/carrot-halwa.html" target="_blank">carrot halwa.</a> Lauki is a vegetable with coolant property which is good for the body.It will help to remove excess heat and any inflammation from the body.</span><span style="font-family: Georgia, 'Times New Roman', serif;">It is also good for diabetic people and heart patients.<b><span style="color: red;">Happy Navaratri to all of you.</span></b></span><br />
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<b style="font-family: Georgia, 'Times New Roman', serif;">Ingredients:</b><br />
<span style="font-family: Georgia, Times New Roman, serif;">Lauki,grated-4cups</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Sugar-3/4cup</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Milk-1/4cup</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Ghee-2Tbsp+1tsp</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><a href="http://nammaruchi.blogspot.co.uk/2015/10/haalu-khovamilk-khoyakhovamawapaal.html" target="_blank">Home made khoya</a>-2-3Tbsp</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Cardamom powder-1/2tsp</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Cashewnuts-fistful(optional)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Raisins-fistful(optional)</span><br />
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<b style="font-family: Georgia, 'Times New Roman', serif;">Method:</b><br />
<span style="font-family: Georgia, Times New Roman, serif;">1.First thing is grating lauki, wash lauki and peel the outer skin and grate the lauki with the help of a traditional manual grater or with a food processor.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2.Roughly squeeze out the juice from grated lauki by hands.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3.Heat a pressure cooker pan and add ghee and let it melt,when it begins to melt</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">add grated lauki and fry for 2-3 minutes.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4.When the water begin to evaporate add milk and pressure cook the lauki for one whistle.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">5.After taking out the cooker lid,continue cooking in a cooker on a medium heat with out closing the lid stirring occasionally.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">6.When the mixture is slowly thickening,add khoya, sugar and cardamom and cook on a low flame </span><span style="font-family: Georgia, 'Times New Roman', serif;">stirring continously. This is the crucial time you need to give attention as it will be leaving the oil and ready in any minute.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">7.When it begins to leave oil take out of the flame.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">8.Heat a small tempering kadai,heat tsp of ghee,when it begins to melt fry cashewnuts and raisins </span><span style="font-family: Georgia, 'Times New Roman', serif;">until cashews becomes golden brown and raisins puffs up.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">9.Add fried cashews and raisins to halwa and serve hot or cold,both ways tastes nice.</span><br />
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<b style="font-family: Georgia, 'Times New Roman', serif;">Note:</b><br />
<span style="font-family: Georgia, Times New Roman, serif;">1.I have not added any food colour to the halwa as it as a natural pale green colour from</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">lauki.If you want bit more colour you can add green food colour,</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2.Cooking in pressure cooker saves lot of time and will be done in one pot.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3.Don't add sugar before lauki is properly cooked.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4.It is advisable to fry lauki in ghee to get rid of the raw smell.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">5.Make sure to use thick bottom pan and cook on low medium flame.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">6.This halwa will keep well 3-4days in the refrigirator.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">7.I have used <a href="http://nammaruchi.blogspot.co.uk/2015/10/haalu-khovamilk-khoyakhovamawapaal.html" target="_blank">homemade instant khoya</a>,you can also use condensed milk but</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">reduce or skip the addition of sugar.</span><br />
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Nammaruchi.blogspt.comhttp://www.blogger.com/profile/09836802035320716152noreply@blogger.com0tag:blogger.com,1999:blog-2208400689646569336.post-76368691260020732002015-10-03T06:06:00.001-07:002015-10-17T09:53:15.515-07:00Instant Haalu Khova/Milk Khoya/Khova/Mawa/Paal Khova/Dhoodh Khoya/ Home Made Condensed Milk From Milk Powder In Microwave<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Georgia, Times New Roman, serif;">Khova/Mawa or Khoya is rich milk solid which is prepared by reducing the milk by cooking on a slow flame continuously stirring.You can get readymade khoya in markets.It is mainly used in preparing Sweets like Halwa's ,Burfee's,Peda's etc..Preparing mawa with milk takes longer time and now a days who has got so much patience and time,and if you want to buy good fresh khova it is very expensive and it will not guarantee you the quality.So I have come up with this awesome recipe of khova. It can be whipped up in minutes using milk powder,ghee and milk,Yes only 3 ingredients.Now there are many festivals around the corner and every one is gearing upto prepare sweet dishes,this will really makes the things easier if you make this in advance and can be stored in the freezer. It can be stored in freezer upto 2months in ziplock bags..</span><span style="font-family: Georgia, 'Times New Roman', serif;">Here is the recipe.. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">Milk powder-1cup</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Milk- 1/4-1/2cup</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Ghee-3Tbsp </span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b> Microwave Method:</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1. Take a bowl add milk powder and ghee mix well,then add milk spoon by spoon to make not to </span><span style="font-family: Georgia, 'Times New Roman', serif;">thin or not to thin paste.It should be like slightly thicker than pancake batter.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2. Now cook in the microwave for 1-2 minutes,stirring in between.If the mixture is still thin cook for another minute(it depends on the capacity of your microwave).</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3.Take out and leave it to cool and keep it in the refrigerator for 1-2hours.Now it can be easily form like ball and can be shaped into any forms of shape.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4.It is now ready for preparing any kinds of sweet dishes that requires Mawa/ Khova for Halwa's,</span><span style="font-family: Georgia, 'Times New Roman', serif;">Burfi's,Peda's and many more..</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>StoveTop Method:</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1.Take a bowl add milk powder and ghee mix well,then add milk spoon by spoon to make not to </span><span style="font-family: Georgia, 'Times New Roman', serif;">thin or not to thin paste.It should be like slightly thicker than pancake batter.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2.Heat a thick bottom kadai or thick bottom nonstick pan,add a Tbsp of ghee when it melts,add the </span><span style="font-family: Georgia, 'Times New Roman', serif;">mixture and cook on a low medium flame by stirring continuously for 3-4 minutes.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3.When the mixture begins to thicken take out of the flame and leave it to cool and use it as mentioned above.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Note:</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1.I have used 3-4tbsp of ghee,if you want more rich texture you can add upto 1/4 cup to 1/2cup of ghee and </span><span style="font-family: Georgia, 'Times New Roman', serif;">less milk,you will need less milk when you use.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2.No need to melt the ghee while mixing with milk powder.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3.The cooking time may be different,it may take 1 or 2 minutes extra or less ,make sure to cook according to your microwave capacity.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4.In stove top method make sure to cook on a low medium flame as it will burn easily and stir continuously.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">5.</span><span style="font-family: Georgia, 'Times New Roman', serif;"> </span><span style="font-family: Georgia, 'Times New Roman', serif;">And you can double the quantity as per your requirement.</span><span style="font-family: Georgia, 'Times New Roman', serif;">It can be stored in freezer upto 2 months in ziplock bags.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">6.My <a href="http://nammaruchi.blogspot.co.uk/2011/03/pedas-for-colourful-holi.html" target="_blank">Peda Recipe</a> in Microwave.</span><br />
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Nammaruchi.blogspt.comhttp://www.blogger.com/profile/09836802035320716152noreply@blogger.com0tag:blogger.com,1999:blog-2208400689646569336.post-763786705675035792015-09-27T09:48:00.000-07:002015-09-27T09:48:05.770-07:00Halu Holige/Halu Obbattu/Milk Poli/Doodh Poli/Paal Poli<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Georgia, Times New Roman, serif;"><b>H</b>alu holige is a very easy sweet dish of Karnataka.Halu mean's Milk and poli means bread.It is nothing but fried poori's soaked in payasa.</span><span style="font-family: Georgia, 'Times New Roman', serif;">This is the first holige dish which I tried when I was new to cooking as I am scared to try </span><span style="font-family: Georgia, 'Times New Roman', serif;">Bele hobbatu or Kayi holige for their lengthy procedure.Now there is a festival season going on,This is will be ideal for beginners to try for the coming festivals.</span><span style="font-family: Georgia, 'Times New Roman', serif;"> </span><br />
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<b style="font-family: Georgia, 'Times New Roman', serif;"><br /></b>
<b style="font-family: Georgia, 'Times New Roman', serif;">Ingredients for Poori's:</b><br />
<span style="font-family: Georgia, Times New Roman, serif;">Wheat flour-1 1/2cup</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Maida/Plain flour-1/2 cup(extra for dusting)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Ghee-1Tbsp</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Salt-pinch</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Water for kneading</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Oil for frying</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b><br /></b></span><span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients for Kayi Halu/Gasagase Halu/Payasa:</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Gasagase/Poppy seeds-2Tbsp</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Almonds-Fistful</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Grated fresh coconut - 1 cup</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Dry coconut/Kobbari-1Tbsp</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Cardamom pods-3-4</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Jaggery-3/4cup crushed </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Water -1cup</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Milk-1 1/2 cup</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Cashewnuts-fistful(optional)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Raisins-fistful(optional)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Ghee-1Tbsp for serving</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Method for poori's:</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1.In a wide bowl, add wheat flour,maida,salt and ghee.Mix the ghee with flour with the fingers until it forms crumbly texture.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2.Now add water little by little and knead a stiff dough like Poori dough.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3.Apply ghee to the dough and keep it for 20-30 minutes covered.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4.Take a gooseberry size dough and roll it into thin poori's of 6-7 inch diametre using maida for dusting.</span><span style="font-family: Georgia, 'Times New Roman', serif;">Dust off the excess maida after rolling and keep the rolled poori's on a clean surface or on a news paper.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">5.Heat a oil in a kadai which is big enough to fry poori's,deep fry the poori's one at a time on </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">a low medium flame until they are crisp on both sides and take out on colander or kitchen </span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">tissue to drain out extra oil.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<b style="font-family: Georgia, 'Times New Roman', serif;">Method for Kayi Halu/Gasagase payasa</b><br />
<span style="font-family: Georgia, Times New Roman, serif;">1.Dry roast the poppy seeds until poppy seeds becomes little brownish & crisps up and nice aroma comes out,leave it to cool.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2.In a mixie jar add roasted poppy seeds ,fresh coconut,dry coconut,almonds,cardamom seeds dry grind first then add water and grind it into fine paste.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3.In a pan add jaggery and 1 cup water cook until jaggery dissolves then remove it and filter it through seive to remove any impurities.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4.Then again pour back jaggery syrup to the same pan mix the grinded paste mix well add water to </span><span style="font-family: Georgia, 'Times New Roman', serif;">thin it and cook it on a medium low flame for 5minutes.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">5.Fry the cashwenuts and raisins in ghee and add to the above mixture.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">6.When the payasa is boiling add 1.5cup of milk and boil for 1 to 2minutes and turn off the heat.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>To Serve:</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1.Fold the fried poori's into quarters.Heat the kayi halu.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">2.On a serving plate,place the folded poori's and pour the warm kayi halu on top along with </span><span style="font-family: Georgia, 'Times New Roman', serif;">dollop of ghee. </span><br />
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<span style="font-family: Georgia, 'Times New Roman', serif;"><b>Note:</b></span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">1.Here for payasa I have added raisins and cashewnuts,if you don't like it you can skip it.</span><br />
<span style="font-family: Georgia, 'Times New Roman', serif;">2.Don't soak poori's for long as it will make poori's very soggy,only pour payasa on poori just before </span><span style="font-family: Georgia, 'Times New Roman', serif;">serving.</span><br />
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Nammaruchi.blogspt.comhttp://www.blogger.com/profile/09836802035320716152noreply@blogger.com0tag:blogger.com,1999:blog-2208400689646569336.post-33445072789910465332015-09-18T04:39:00.001-07:002015-09-21T01:21:41.243-07:00Hummus With Roasted Red Pepper<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Georgia, Times New Roman, serif;">Hummus is a Middle Eastern dip made out of boiled chickpea's along with sesame seeds paste(Tahini),olive oil and lemon juice,usually served with bread.There is no end to the varieties of hummus preparation,the recipe is so versatile that it will blend easily with most of vegetables and herbs which will add different flavours to the hummus.Here I have prepared hummus with Roasted red peppers.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Roasting red peppers will adds smokiness and flavour to the peppers.</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b>It can be roasted in 2 ways.</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b>1.Grill Method</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">This method is good when you have more peppers to roast.Preheat the grill and turn the oven to 250'C,place the oven rack to the highest position,making sure that the peppers still fit under the grill without touching the flame or heating element.Place the whole peppers on a baking sheet and slide them under the grill,make sure to keep an eye on the peppers by turning them often as they brown using long tongs.The skin of the peppers will charred and bubble but don't get them over burn,The total roasting time will be 5-20 minutes depending on the size of the peppers and the capacity of your oven/grill.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b>2.Stove Top Method:</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">If you got only one or two peppers to roast try this method using metal tongs,hold the peppers directly over the flame and turn the peppers as the skin gets charred.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">After roasting,place the roasted peppers in a bowl,cover with cling wrap or tight fitting lid and leave it for 5-10 minutes.This will make them sweat and it will be easier to peel the skin.Remove the seeds and chop.This can be used in any salads or any dish as you like.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Red pepper/ Red Capsicum/Red Bell Pepper-1(Roasted)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Chick peas(boiled) -11/2cups</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Tahini Paste(Sesame seed paste)-2Tbsp</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Garlic- 3 cloves</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Olive oil-1/4cup</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Lemon juice-2Tbsp</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Roasted cumin powder-1tsp</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Black pepper powder-1/2 tsp</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Chilli flakes-1/2tsp</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Chilli powder/Paprika-1tsp(optional)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Salt to taste</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Sesame seeds,chilli flakes and olive oil for garnishing</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Method.</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1.Add every thing except olive oil in a blender or food processor and blend pouring olive oil bit by bit until it becomes a smooth paste.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2.Take out the hummus to a bowl,drizzle olive oil,sprinkle few sesame seeds and chilli flakes on top of the hummus.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3.Serve with toasted pitta bread or any kind of bread of your choice.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Note:</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1.You can use coriander or parsley when blending.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2.Adjust the spices less or more according to your preference and taste.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3. In <b>Kannada</b>,Red pepper/Red capsicum Known as<b> Dappa kempu menasinakayi/Donne kempu menasinakayi</b>.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4.In <b>Hindi</b>,it is known as<b> Lal Shimla mirch</b>.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">5.It can be stored in a jar or air tight box for up to week in the fridge.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">6. Check out my<b> <a href="http://nammaruchi.blogspot.co.uk/2009/11/hummus.html" target="_blank">Hummus</a></b> and other <a href="http://nammaruchi.blogspot.co.uk/search/label/Middle%20Eastern%20Cuisine" target="_blank"><b>Middle eastern</b></a> recipes</span><br />
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Nammaruchi.blogspt.comhttp://www.blogger.com/profile/09836802035320716152noreply@blogger.com0tag:blogger.com,1999:blog-2208400689646569336.post-66820222119955467692015-09-16T02:50:00.000-07:002015-09-16T02:58:32.748-07:00Kayi Kadubu/Sihi Kadubu/Steamed Modaka With Coconut And Jaggery Stuffiing/Kozhukattai/Ukadiche Modak<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="color: red; font-family: Georgia, Times New Roman, serif;"><b>Gouri and Ganesh Chaturthi/Vinayaka Chauthi is on 16th and 17 September</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Kadubu/Modak is a healthy delicacy made out of rice flour covering stuffed with savoury or sweet fillings which is steamed.Kadubu as we call in Kannada,is prepared during Ganesha Chaturthi which </span><span style="font-family: Georgia, 'Times New Roman', serif;">falls on Bhadrapada masa.As they tell in purana's Lord Ganesha was very fond of steamed Kadubu's,Mata Gouri used to prepare it for Ganesha so that is why it has become a tradition to prepare Kadubu or Modak during this festival. In my family we prepare Kara Kadubu (savoury) and </span><span style="font-family: Georgia, 'Times New Roman', serif;">Sihi Kadubu(sweet).Kara Kadubu usually have the Channadal vada(Ambode) filling or Uraddal vada(Uddina vade) filling in it.In Sihi Kadubu the choice is endless,coconut and jaggery mixture,</span><span style="font-family: Georgia, Times New Roman, serif;">Dry sesame mixture(we call this suslu kadubu),Peanut and jaggery to name few.Here is my version of Sihi </span><span style="font-family: Georgia, 'Times New Roman', serif;">kadubu..<span style="color: magenta;">Happy Gouri and Ganesh Chaturthi to all my viewers. </span></span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><b>For Covering(Kanaka)</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Rice flour-1cup</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Ghee-1tsp</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Salt-1/2tsp</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Water-2cups</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>For Stuffing(Hoorna)</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Grated fresh coconut-1cup</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Jaggery,crusdhed-1cup</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Khuskhus/Gasgase/Poppy seeds-2tsp</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Cardamom powder-1/2tsp</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Cashewnuts-fistful</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Ghee-1tsp</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Method:</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1.In a pan boil a cup of water, add tsp of ghee and salt and let it boil.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2.When water begins to boil,add rice flour to the boiling water mix well take out of </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">the flame then close the lid and keep it aside to cool a bit.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3.Heat pan add khuskhus,dry roast until the khuskhus turns light brown and starts popping</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">take out on a plate and keep it aside.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4.In a same pan add tsp of ghee and let it melt then add jaggery and allow it to melt on a low flame </span><span style="font-family: Georgia, 'Times New Roman', serif;">because jaggery will burn easily,make sure to stir it continuously,when it melts completely</span><span style="font-family: Georgia, 'Times New Roman', serif;">add grated coconut and cook until the mixture thickens.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">5.When the mixture begins to thicken,add roasted khuskhus,cardamom powder and cashewnuts and cook for 2-3minutes and take out of the flame and allow it to cool.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">6.Now take a rice flour mixture and knead it on a clean surface or on a wide plate or bowl,when still it is warm,Knead it like a chappati dough until it becomes soft.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">7.Divide the dough into lemon size balls,take a one rice ball dip it in rice flour and roll out 5cm </span><span style="font-family: Georgia, 'Times New Roman', serif;">discs then take a kadubu mould,pace the rolled disc on the mould,add Tbsp of coconut filling in the </span><span style="font-family: Georgia, 'Times New Roman', serif;">middle.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">8.Smear the water to the edges then gently press the mould to seal the edges and remove the excess </span><span style="font-family: Georgia, 'Times New Roman', serif;">dough from the edges.Now open the mould gently,and remove the finished kadubu.Do the same procedure to all the remaining balls.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">9.Place the kadubu's on lightly greased idly plates and steam it for 10-15 minutes. Kadubu's are ready to offer neivedya for Lord Ganesha. Serve with Ghee.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Note.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1.Make sure to keep an eye on when melting jaggery,beacuse it will burn easily.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2.I have used kadubu mould which is typical south indian style but if you have modak </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">mould you can use it.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3.Don't over fill the mould, the mixture will oozes out when you steam it and will be a messy kadubu.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4.Along with cashews you can add any dry nuts and raisins.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">5.If you don't have the any sort of moulds,then simply roll out the discs and take disc on your left hand palm,place the tbsp of mixture,smear the edges with water then gently close them by sealing the edges in to a cresent shape and steam it as normal.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">6. To check the whether the coconut mixture is ready ,wet your hands and touch the mixture if it sticks </span><span style="font-family: Georgia, 'Times New Roman', serif;">it is not ready and needs to cook more or if it doesn't sticks then it is ready.</span><br />
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Nammaruchi.blogspt.comhttp://www.blogger.com/profile/09836802035320716152noreply@blogger.com0tag:blogger.com,1999:blog-2208400689646569336.post-20347445517737791332015-09-13T11:09:00.001-07:002015-10-25T16:28:02.228-07:00Ambode / Masala Vade With Sapsige Soppu/Channa dal Vada/ Fritters With Dill Leaves<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Georgia, Times New Roman, serif;">Ambode or channadal fritters is one of the famous fried snacks of Karnataka, prepared during festivals and family gatherings.Ambode prepared with dill leaves gives it a distinct flavour and taste that you can't stop eating them :-).Generally ambode and gasagase payasa is good combination and they compliment each other as a part of good menu during the special occasions.Here is my family recipe..hope you all like it.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Channa dal/Kadale bele/Split Bengal gram-1 1/2cups</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Dill greens/Sapsige soppu,chopped-1/2cup</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Coriander,chopped-1/4cup</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Onion-1 medium sized,finely chopped</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Fresh coconut,chopped into small pieces,1 or 2Tbsp(optional)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Curryleaves,chopped-1sprig</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Oil for frying</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Masala for grinding</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Dry red chillies-3</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Green chillies-2</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Ginger-1 inch piece</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Jeera/cumin-1/2tsp</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Black peppercorn-7-8</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Cinammon stick-small piece(optional)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Cloves-3-4(optional)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Turmeric- pinch</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Rock salt/salt to taste</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Method:</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1.Wash the channadal and soak in a clean water for 30-45 minutes.After soaking drain it in colander.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2.In a mixie jar add all the masala's and coarsely grind it ,then add the soaked channadal and grind </span><span style="font-family: Georgia, 'Times New Roman', serif;">it roughly with out adding water.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3.In a bowl add the grinded mixture mix well,now add dill greens,coriander,chopped onion,coconut,</span><span style="font-family: Georgia, 'Times New Roman', serif;">and curry leaves mix well. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4.Heat a oil in a kadai,while oil is heating make a small balls of the channadal mixture and keep it on a plate.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">5.When the oil is heated, take a ball on your palms and gently press them to give vada shape and slide them into the oil,do the same with the rest of the balls.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">6.Cook them on medium heat,evenly on both sides until golden brown and crispy.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">7.Take out the vada's when the bubbles stop from slotted spoon,drain the excess oil and take out on kitchen paper. Serve them hot.It goes well along with <a href="http://nammaruchi.blogspot.co.uk/2015/08/gasagase-payasapoppy-seeds.html" target="_blank">Gasagase Payasa.</a></span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU8Mlu-zwC46GZxEB_TiY0fQ2GI7oOIx4IWIh8v0m8z6kg1jZG2bPCXHQgAjuE36e3mld821wLMaLSZd6rFL5Qy4GRJiZAyR4H4H4I-6cguYoE2NA2t_JrR_EFcy1y8QswtzkQl27gjW4/s1600/blogpost+1+315.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="484" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiU8Mlu-zwC46GZxEB_TiY0fQ2GI7oOIx4IWIh8v0m8z6kg1jZG2bPCXHQgAjuE36e3mld821wLMaLSZd6rFL5Qy4GRJiZAyR4H4H4I-6cguYoE2NA2t_JrR_EFcy1y8QswtzkQl27gjW4/s640/blogpost+1+315.jpg" width="640" /></span></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Note:</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1.You can add little rice flour to the vada mixture if the mixture is little watery.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2.Don't soak channadal too much otherwise will ends up in watery loose mixture.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3.Don't overload the kadai,fry them in batch of 5-6 according to your kadai size.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4.You can make them thick or thin vada's according to your preference.</span><br />
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Nammaruchi.blogspt.comhttp://www.blogger.com/profile/09836802035320716152noreply@blogger.com0tag:blogger.com,1999:blog-2208400689646569336.post-20777760797992821502015-09-10T11:17:00.001-07:002015-09-10T11:17:35.487-07:00Karibevina Anna/ Kadipatta/Curry Leaves Rice <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://4.bp.blogspot.com/-FkqJzB-v90I/Ve9Z4l3LsZI/AAAAAAAAoqM/DeDepnLyJIw/s1600/india%2Bfood%2B396.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="366" src="http://4.bp.blogspot.com/-FkqJzB-v90I/Ve9Z4l3LsZI/AAAAAAAAoqM/DeDepnLyJIw/s640/india%2Bfood%2B396.JPG" width="640" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Karibevu/Kadi patta/Curry leaves is a staple ingredient in Indian cooking.Curry leaf is usually used in tempering which adds a special flavour to the dish.But there is more to humble curry leaf than simple flavour.It is packed with loads of vitamins and minerals.It is rich in Iron which helps in treating Anaemia.It is also good in controlling diabetes,cholesterol level in blood and improves digestion.Curry leaf is great for haircare in treating grey hair,dandruff,thinning of hair and maintains a healthy scalp.My mother used to make hair oil by cooking curry leaves in coconut oil along with few methi seeds.So now you know the benefits of curry leaves there is no excuse for you not eat this flavourful herb,so what better than preparing a curry leaves rice...This is a flavourful</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">rice which is very easy to prepare when you have the powder prepared in advance.This rice is nice way to add curry leaves to your kids diet and ideal for kids lunch box.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b><br /></b></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Cooked Rice-2cups</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Cashewnuts-Few(optional)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>For Grinding powder:</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Curry leaves/Karibevu-2cups(tightly packed)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Dry red chillies-12 (or to taste)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Dry coconut/Desiccated coconut/Kobri turi-1/4cup</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Urad dal-2Tbsp</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Channadal-2Tbsp</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Toordal-1Tbsp</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Cumin seeds/Jeera-1tsp</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Peppercorns-1tsp</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Garlic-1 or 2 cloves(optional)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Tamarind -thumb size</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Salt to taste</span><br />
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<a href="http://3.bp.blogspot.com/-Pn_kDtn7WjY/Ve9b7Oy0MjI/AAAAAAAAoo0/x-4n9zp7gMk/s1600/india%2Bfood%2B399.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="436" src="http://3.bp.blogspot.com/-Pn_kDtn7WjY/Ve9b7Oy0MjI/AAAAAAAAoo0/x-4n9zp7gMk/s640/india%2Bfood%2B399.JPG" width="640" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>For Tempering:</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Oil-1Tbsp</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Mustard-1/2tsp</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Urad dal-1tsp</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Curryleaves-few</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Hing/Asafoetida-pinch</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Dry red chilli-1(Broken into pieces)</span><br />
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<a href="http://1.bp.blogspot.com/-FLjsaTFSrFE/Ve9WwnK3QtI/AAAAAAAAopk/T-EhhxG0c3I/s1600/india%2Bfood%2B364.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-FLjsaTFSrFE/Ve9WwnK3QtI/AAAAAAAAopk/T-EhhxG0c3I/s640/india%2Bfood%2B364.JPG" width="556" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Method:</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1.Take a fresh curry leaves,wash,drain and pat dry with clean towel and dry thoroughly and spread it on a cotton or a muslin cloth and allow it to dry overnight or if you are lucky enough to get sun then dry it under the sun until they become completely dry.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2.Fry the cashew nuts in a little oil until golden brown take out and keep it aside.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3.In a kadai dry roast all the ingredients except dry coconut and curry leaves,roast them until all the dals become golden brown in colour or until nice aroma comes on a low medium flame.Take out the roasted mixture on a plate,leave the mixture to cool.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4.Now in a same kadai fry coconut and curry leaves separately until coconut become light brown and </span><span style="font-family: Georgia, 'Times New Roman', serif;">curry leaves become crisp.Make sure that you fry dry coconut on a low flame because it can be easily burnt within seconds.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">5.After all the mixture is cooled thoroughly,mix all the dal mixture,curry leaves and dry coconut along with salt and dry grind it into a coarse mixture.Store it in a airtight container.It will stay for </span><span style="font-family: Georgia, 'Times New Roman', serif;">2 months in the fridge.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">6.Heat a oil in a kadai,add mustard and let them pop then add uraddal,when dal is about to turn the colour add the hing,curry leaves and dry red chilli and takeout of the flame.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">7.Add the cooked rice to tempering then on the top of rice add 2-3 Tbsp of curry leaf powder or according to your taste.Now mix rice,powder and tempering thoroughly.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">8.Adjust the salt as per your taste,garnish with fried cashews before serving.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">9.Serve along with curd rice or on its own.This rice is ideal for travelling and picnics.</span><br />
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<a href="http://3.bp.blogspot.com/-twx4OZsKB-Q/Ve9dPuSDuWI/AAAAAAAAopA/ozPZKFPNpT8/s1600/india%2Bfood%2B383.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-twx4OZsKB-Q/Ve9dPuSDuWI/AAAAAAAAopA/ozPZKFPNpT8/s640/india%2Bfood%2B383.JPG" width="366" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Note:</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1.Here I have used Byadagi chillies (mild variety),if you like more spice you can add more spicy variety like Guntur chillies.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2.Those who can't find byadagi chillies can use kashmiri chillies.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3.Indtead of fried cashews you can also add fried peanuts.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4.When mixing rice if you find it dry add 1 or 2tsp of oil to mix.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">5.Adding garlic to the powder is totally optional.If you make it without garlic,the shelf life will </span><span style="font-family: Georgia, 'Times New Roman', serif;">be more.</span><br />
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<a href="http://2.bp.blogspot.com/-LK3VkcJCDe0/Ve9YEhtEaLI/AAAAAAAAopM/xQaQLcNisXY/s1600/india%2Bfood%2B370.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="366" src="http://2.bp.blogspot.com/-LK3VkcJCDe0/Ve9YEhtEaLI/AAAAAAAAopM/xQaQLcNisXY/s640/india%2Bfood%2B370.JPG" width="640" /></a></div>
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Nammaruchi.blogspt.comhttp://www.blogger.com/profile/09836802035320716152noreply@blogger.com2tag:blogger.com,1999:blog-2208400689646569336.post-84030547625519257412015-09-05T16:55:00.000-07:002015-09-05T18:18:47.309-07:00Sihi Avalakki/Sweet Poha/Sweetened Rice Flakes For Sri Krishna Janmastami<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Georgia, Times New Roman, serif;">Sihi Avalakki is a simple and very easy sweet which doesn't need any cooking and can make it in a </span><span style="font-family: Georgia, 'Times New Roman', serif;">jiffy.It is said that Lord Krishna is very fond of Avalakki and if we offer him Avalakki he will be pleased and bless us with boons.As we all know story of Sudhama,who offered Lord Krishna a fistful of Avalakki and in return Sri Krishna blessed him with lot of good fortune.From childwood I am very fond of this dish and I learnt it and used to do it whenever I feel like eating sweet.Happy </span><span style="font-family: Georgia, 'Times New Roman', serif;">Janmastami To all of you...</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjz45ZYzUrASd4px9fKtn0gICQ87K4iBYUmX8neduEuOutoHj2_PJEitUqnyeK8XH8teqfIh1lNQXe28w2gB0YEU6miD2WfzQp_sjth_0FC0iTZK2d6CZWEQnpxoTo_LrCo0O2IfuELdk/s1600/IMG_3432.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjz45ZYzUrASd4px9fKtn0gICQ87K4iBYUmX8neduEuOutoHj2_PJEitUqnyeK8XH8teqfIh1lNQXe28w2gB0YEU6miD2WfzQp_sjth_0FC0iTZK2d6CZWEQnpxoTo_LrCo0O2IfuELdk/s640/IMG_3432.JPG" width="484" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Avalakki/Poha/Rice flakes-1cup (Thick Variety)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Powdered Jaggery/Bella-2-3Tbsp or to taste</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Grated dry coconut-1/4cup</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Cardamom Powder-Pinch</span><br />
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<a href="http://1.bp.blogspot.com/-PWV3saLWATs/Vettv3FxWQI/AAAAAAAAom4/Z6rXt2PsFoE/s1600/IMG_3444.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://1.bp.blogspot.com/-PWV3saLWATs/Vettv3FxWQI/AAAAAAAAom4/Z6rXt2PsFoE/s640/IMG_3444.JPG" width="484" /></a></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><b>Method:</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1.Wash the avalakki thoroughly 3-4 times or until the water appears clear.Soak Avalakki for 2-3 minutes and drain the water and squeeze out the excess water with clean hands.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2.Take a bowl, add the avalakki and all the remaining ingredients and mix well,and sihi avalakki is </span><span style="font-family: Georgia, 'Times New Roman', serif;">ready to offer to Sri Krishna.</span><br />
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<a href="http://2.bp.blogspot.com/-KHrmiaUr7Pw/Vetn6d1FBdI/AAAAAAAAomQ/1QEVHSAiXLc/s1600/IMG_3433.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-KHrmiaUr7Pw/Vetn6d1FBdI/AAAAAAAAomQ/1QEVHSAiXLc/s640/IMG_3433.JPG" width="484" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Note:</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1.I have used a white jaggery thats why the colour is not showing up and I have mixed powdered jaggery.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2.Jaggery can be melted and mix with avalakki.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3.Dry fruits and nuts also can be added.</span><br />
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Nammaruchi.blogspt.comhttp://www.blogger.com/profile/09836802035320716152noreply@blogger.com0tag:blogger.com,1999:blog-2208400689646569336.post-71032829822640048792015-08-30T10:17:00.000-07:002015-09-27T06:40:22.577-07:00Gasagase Payasa/Poppy Seeds Kheer/Khuskhus Kheer<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit6WE4u0TdSWDrUTz8kxJLjSlDR-4zi071nP7Cp5a5V0nS7UPGahTLAawlIOcP7NIBl6qRM4Vy-rlT2kEnzw6RM_R0Lv9eb0THos7EiDbWFmP1jHkcvza-RFfdJZEB3Znqszv09DDr5dA/s1600/india+food+272.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="614" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit6WE4u0TdSWDrUTz8kxJLjSlDR-4zi071nP7Cp5a5V0nS7UPGahTLAawlIOcP7NIBl6qRM4Vy-rlT2kEnzw6RM_R0Lv9eb0THos7EiDbWFmP1jHkcvza-RFfdJZEB3Znqszv09DDr5dA/s640/india+food+272.JPG" width="640" /></span></a></div>
<span style="font-family: Georgia, Times New Roman, serif;">Gasagase payasa is one of the popular traditional sweet dish of Karnataka.It is prepared by grinding poppy seeds(Gasagase in Kannada).It is prepared during festivals and family get togethers.It is prepared along with Ambode(Channadal vada/fritters) is a good combination.As this a shravana masa and many festivals around the corner,this will be a perfect dish to prepare.I prepared this dish on Vara</span><span style="font-family: Georgia, 'Times New Roman', serif;">mahalakshmi vrata.During festivals after having oil massage, head bath and and pooja rituals drinking this payasa will make you doze off to a good sleep.This is because of opium content in poppy seeds.This payasa will relaxes the mind body and soul for sure..here is a authentic recipe from my grandmother.</span><br />
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<a href="http://3.bp.blogspot.com/-4WKuSnig1hM/VeAqzF1Qw9I/AAAAAAAAojY/3zViB-m8UDg/s1600/india%2Bfood%2B274.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="514" src="http://3.bp.blogspot.com/-4WKuSnig1hM/VeAqzF1Qw9I/AAAAAAAAojY/3zViB-m8UDg/s640/india%2Bfood%2B274.JPG" width="640" /></span></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><b><br /></b></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Gasagase/Poppy seeds-3Tbsp</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Almonds-Fistful</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Grated fresh coconut -1/2cup</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Dry coconut/Kobbari-1Tbsp</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Cardamom pods-3-4</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Jaggery-1/2 cup crushed </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Water -1cup</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Milk-1cup</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Cashewnuts-fistful(optional)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Raisins-fistful(optional)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Ghee-1Tbsp for frying nuts and serving</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtK08rUK-j8bSSnemK6kL6p0jlc6adVoWpw6WZcL2S08EZxy4mrqfcF9luwB60I_RnmqqVjbNsLGOUQm41vzaPY7aEF_lvWqWXoOS-H0PTnhlCUThvGVKiWm5p9KvgjRyhJ18pGOLqsZg/s1600/india+food+258.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="574" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtK08rUK-j8bSSnemK6kL6p0jlc6adVoWpw6WZcL2S08EZxy4mrqfcF9luwB60I_RnmqqVjbNsLGOUQm41vzaPY7aEF_lvWqWXoOS-H0PTnhlCUThvGVKiWm5p9KvgjRyhJ18pGOLqsZg/s640/india+food+258.JPG" width="640" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Method:</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1.Dry roast the poppy seeds until poppy seeds becomes little brownish & crisps up and nice aroma comes out,leave it to cool.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2.In a mixie jar add roasted poppy seeds ,fresh coconut,dry coconut,almonds,cardamom seeds dry grind first then add water and grind it into fine paste.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3.In a pan add jaggery and 1 cup water cook until jaggery dissolves then remove it and filter it through seive to remove any impurities.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4.Then again pour back jaggery syrup to the same pan mix the grinded paste mix well add water to </span><span style="font-family: Georgia, 'Times New Roman', serif;">thin it and cook it on a medium low flame for 5minutes.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">5.Fry the cashwenuts and raisins in ghee and add to the above mixture.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">6.When the payasa is boiling add cup of milk and boil for 1 to 2minutes and turn off the heat.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">7. Serve hot payasa with dollop of ghee.</span><br />
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<a href="http://4.bp.blogspot.com/-LrsFWuvAaUE/VeAo3VwlreI/AAAAAAAAoi8/fHjzuSjeH1g/s1600/india%2Bfood%2B263.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-LrsFWuvAaUE/VeAo3VwlreI/AAAAAAAAoi8/fHjzuSjeH1g/s640/india%2Bfood%2B263.JPG" width="484" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Note:</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1. Rice is fried and added to give it a thickness,I have not used rice because I have used more </span><span style="font-family: Georgia, 'Times New Roman', serif;">almonds to substitute rice to give both thickness and flavour.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2.Saffron can also be added for more flavour.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3.If you think that payasa is little thick and sweetish,before serving you can add more milk to make it thin and warm it.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4.Check out my other kheer recipes</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><a href="http://nammaruchi.blogspot.co.uk/2013/03/barley-kheerpayasa.html" target="_blank">Barley Payasa/kheer</a></span><br />
<a href="http://nammaruchi.blogspot.co.uk/2013/01/shavige-kheervermicelli-kheer-for-new.html" target="_blank">Shavige Payasa</a><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit6WE4u0TdSWDrUTz8kxJLjSlDR-4zi071nP7Cp5a5V0nS7UPGahTLAawlIOcP7NIBl6qRM4Vy-rlT2kEnzw6RM_R0Lv9eb0THos7EiDbWFmP1jHkcvza-RFfdJZEB3Znqszv09DDr5dA/s1600/india+food+272.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="614" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEit6WE4u0TdSWDrUTz8kxJLjSlDR-4zi071nP7Cp5a5V0nS7UPGahTLAawlIOcP7NIBl6qRM4Vy-rlT2kEnzw6RM_R0Lv9eb0THos7EiDbWFmP1jHkcvza-RFfdJZEB3Znqszv09DDr5dA/s640/india+food+272.JPG" width="640" /></a></div>
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Nammaruchi.blogspt.comhttp://www.blogger.com/profile/09836802035320716152noreply@blogger.com1tag:blogger.com,1999:blog-2208400689646569336.post-3244654373988129382015-08-08T12:20:00.000-07:002015-08-09T15:18:16.260-07:00Rajma Masala/Red kidney beans curry<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSZkiu_0idhR3ZMf4FpcMdls01lxQ-CJQu4TkBdz9qftlGUGEnIsumyCTgkBGUSSy3omIPAC5A3RmZFHLoy_DT5qTrgSo5fkfoH8SEII1n3gYqoTe06CzuGS-BgcCqa1kxydDIF0tiHpM/s1600/20130307_120606.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSZkiu_0idhR3ZMf4FpcMdls01lxQ-CJQu4TkBdz9qftlGUGEnIsumyCTgkBGUSSy3omIPAC5A3RmZFHLoy_DT5qTrgSo5fkfoH8SEII1n3gYqoTe06CzuGS-BgcCqa1kxydDIF0tiHpM/s640/20130307_120606.jpg" width="440" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><b><br /></b></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Rajma/Red kidney beans-1cup</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Onions-2 medium size</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Tomatoes-3 medium size</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Green chillies-2</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Ginger garlic paste-2tsp</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Red chilli powder-1 tsp</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Coriander powder-1tsp</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Turmeric-1/4tsp</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Cumin/Jeera powder-1/2tsp</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Garam masala-1/2tsp</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Kasoori methi-1/2tsp</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Bakng soda-pinch(optional)</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Oil-1Tbsp</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Bayleaf-1</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Cumin seeds/Jeera-1/2tsp</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Salt to taste</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Coriander for garnishing</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6pMfTOvCfeOF17tlUsnt2WDTPMR58flYXiy-FsmP0Li0GONByDNZiflBd08JYe5DaRZrHc4pgJTFJnLz0WPr-8WnL9WlJ2ubMrhqA9yTkRVIHMQN8E3HMzrO4GvtORrUzwIyfbkz44e0/s1600/20130307_120526.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh6pMfTOvCfeOF17tlUsnt2WDTPMR58flYXiy-FsmP0Li0GONByDNZiflBd08JYe5DaRZrHc4pgJTFJnLz0WPr-8WnL9WlJ2ubMrhqA9yTkRVIHMQN8E3HMzrO4GvtORrUzwIyfbkz44e0/s640/20130307_120526.jpg" width="540" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Method:</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1,Wash and soak rajma overnight or 7-8 hours in clean water.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2.Boil rajma in pressure cooker for 4-5 whistles or until fully cooked and soft by</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">adding pinch soda bicarb.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3,Wash and finely chop onions, tomatoes and slit the green chillies. and keep it aside.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4.Heat oil, add bayleaf and cumin seeds when it begins to pop,add chopped onions and saute till </span><span style="font-family: Georgia, 'Times New Roman', serif;">onions are golden brown.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">5.Add ginger garlic paste and cook for a minute,then add chilli powder,coriander powder,turmeric,</span><span style="font-family: Georgia, 'Times New Roman', serif;">cumin powder stir it on a medium flame.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">6.Then add chopped tomatoes and salt, cook till tomatoes are cooked and oil leaves the masala.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">7.Add cooked rajma and lightly mash it then add the stock of cooked rajma and cook on a low </span><span style="font-family: Georgia, 'Times New Roman', serif;">flame for 10-15 mnutes, stirring in between.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">8.Add garam masala and kasoori methi and cook for further 5 minutes.Garnish with chopped </span><span style="font-family: Georgia, 'Times New Roman', serif;">fresh coriander.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">9.Serve hot with Steamed rice or rotis.</span><br />
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<a href="http://2.bp.blogspot.com/-jPLFmJX4s8M/VcYu5U0sX7I/AAAAAAAAogw/WFaQlPqNCIw/s1600/20130307_121241.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-jPLFmJX4s8M/VcYu5U0sX7I/AAAAAAAAogw/WFaQlPqNCIw/s640/20130307_121241.jpg" width="574" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Note:</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1.Baking soda is optonal to cook rajma,if rajma is old stock then its better to use soda.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2.For rich taste add a dollop of butter,it will give silky texture to the gravy and rich taste.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">as I didn't add butter because It was run out of stock in my fridge.</span><br />
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Nammaruchi.blogspt.comhttp://www.blogger.com/profile/09836802035320716152noreply@blogger.com0tag:blogger.com,1999:blog-2208400689646569336.post-61138524074562733292015-08-02T11:47:00.003-07:002015-08-02T11:59:05.518-07:00Kantola Subji/ Madahagalakayi Palya/Spiny Gourd Subji<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://1.bp.blogspot.com/-hXdXvHzSWUE/Vb5fRPT7FjI/AAAAAAAAofw/pYlhQZthrnk/s1600/india%2Bfood%2B289.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"></span></a></div>
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<a href="http://2.bp.blogspot.com/-IyoXyTTxc4k/Vb5kdEEtQEI/AAAAAAAAogM/QO8AqR2ZhUU/s1600/india%2Bfood%2B295.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="484" src="http://2.bp.blogspot.com/-IyoXyTTxc4k/Vb5kdEEtQEI/AAAAAAAAogM/QO8AqR2ZhUU/s640/india%2Bfood%2B295.JPG" width="640" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Kantola</b>/Spine gourd is a rare vegetable to see in the vegetable market.This vegetable is called </span><span style="font-family: Georgia, 'Times New Roman', serif;">Madahagalakayi(<b>ಮಡಹಾಗಲಕಾಯಿ</b> ) in Kannada.It is not bitter in taste but it tastes more like Ivy gourd. In Karnataka they grow this vegetable more in Malnad region.This recipe I got it from my mother,she often cooks it. Hope you all like it.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Kantola/Madahagalakayi-500gms</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Onion-1</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Tomato-1</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Curryleaves-few</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Oil-1tsp</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Mustard-1/2tsp</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Salt to taste</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Garam masala-1/2tsp</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Coriander for garnishing</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>For grinding:</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Fresh coconut(grated)-1/2 cup</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Onion -1</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Tomato-2</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Khuskhus/Poppy seeds</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Garlic-4-5</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Ginger-1/2inch piece</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Cashewnuts-5-6</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Sesame seeds-1tsp</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Sambhar powder/Sarina pudi</span><br />
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<a href="http://4.bp.blogspot.com/-9JOFuJbI-EI/Vb5fngVPi0I/AAAAAAAAof4/V7MJHakGeoY/s1600/india%2Bfood%2B291.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="484" src="http://4.bp.blogspot.com/-9JOFuJbI-EI/Vb5fngVPi0I/AAAAAAAAof4/V7MJHakGeoY/s640/india%2Bfood%2B291.JPG" width="640" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Method:</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1.Wash and chop the kantola into bite size pieces,chopp the onion tomatoes and</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> coriander and keep it aside.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2.In a pan heat little oil and the fry the onion,garlic,ginger,poppyseeds,a nd</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">cashewnuts until the onion turns to light brown.take out of the flame and</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">leave it to cool.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3.After the mixture is cooled transfer it to the mixie jar or blender along with</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">grated coconut,tomato,sesame seeds and sambhar powder and bend them into</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">a fine paste using little water.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4.Heat a oil in a pan add mustard seeds and let them pop then add chopped</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">onion fry the until translucent then add chopped tomato and curry leaves fry unti the</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">tomatoes are softened.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">5.Now add chopped kantola fry for 2 seconds then add the grinded masala and</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">salt to taste cook it on a low flame covering the lid,stirring occasionally.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">6. Add 1/2 cup of water and let it cook until kantola becomes soft.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">7. Add garam masala mix well and garnish with chopped coriander.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">8.Serve with Chappatis or rotis.</span><br />
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<a href="http://4.bp.blogspot.com/-foYtc3mjRVs/Vb5f3CnsRjI/AAAAAAAAogA/CFH51Alwx_g/s1600/india%2Bfood%2B294.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="484" src="http://4.bp.blogspot.com/-foYtc3mjRVs/Vb5f3CnsRjI/AAAAAAAAogA/CFH51Alwx_g/s640/india%2Bfood%2B294.JPG" width="640" /></a></div>
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>Note.</b></span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1.Choose tender kantola so that it doesn't need removing of seeds because</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">seeds will be soft and tender and easily cooked.If the vegetable is nearly</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">ripen the seeds may be hard so better to remove them.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2.You can chop them as roundels or cubes as I have done.</span><br />
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Nammaruchi.blogspt.comhttp://www.blogger.com/profile/09836802035320716152noreply@blogger.com0tag:blogger.com,1999:blog-2208400689646569336.post-65654247608140413902015-07-18T05:41:00.001-07:002015-07-18T06:47:54.973-07:00Water Melon Rind Dosa/Kalangadi Hannina Sippe Dose<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;"><b>As</b> all of us know that most of the fruits nutrition contains in their outer skin,peelings and rind but still most of us discard them and consume only the fruit.Today I am posting this dosa recipe </span><span style="font-family: Georgia, 'Times New Roman', serif;">which is made up of rind of a watermelon.This recipe is perfect for summer which is lighter and cooling on stomach and easily digestible. The watermelon rind is having lot of health benefits </span><span style="font-family: Georgia, 'Times New Roman', serif;">and helps in improving immune system,nervous system and eye health to name a few.</span><br />
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<a href="http://1.bp.blogspot.com/-obp55ywF7hw/U8g6jR3bwJI/AAAAAAAAglY/MP0sykixQnQ/s1600/20140717_114758.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="276" src="http://1.bp.blogspot.com/-obp55ywF7hw/U8g6jR3bwJI/AAAAAAAAglY/MP0sykixQnQ/s320/20140717_114758.jpg" width="320" /></span></a></div>
<b><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></b>
<b><span style="font-family: Georgia, Times New Roman, serif;">Ingredients:</span></b><br />
<span style="font-family: Georgia, Times New Roman, serif;">Rice-2.5cups</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Water melon rind-2cups</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Fresh coconut-1/4cup</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Green chillies-2-3</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Cumin/jeera-1tsp</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Ginger-small piece</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Oil for preparing dosa as required</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Salt to taste </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixUGyCiCLGDow5jql-09Xzf95VO9AJUGXKXP0bvhe51ML5YYZsqLYma8hvuP4lwAx6KAlQzkDjCZkN0m26kpQDI7avus17Yg-94AcTBuZMs_-hWwaWLq9xgwGuJMw75uIJHsdtaWIgdJc/s1600/20140717_132735.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixUGyCiCLGDow5jql-09Xzf95VO9AJUGXKXP0bvhe51ML5YYZsqLYma8hvuP4lwAx6KAlQzkDjCZkN0m26kpQDI7avus17Yg-94AcTBuZMs_-hWwaWLq9xgwGuJMw75uIJHsdtaWIgdJc/s640/20140717_132735.jpg" width="366" /></span></a></div>
<b><span style="font-family: Georgia, Times New Roman, serif;"><br /></span></b>
<b><span style="font-family: Georgia, Times New Roman, serif;">Method:</span></b><br />
<span style="font-family: Georgia, Times New Roman, serif;">1.Wash and soak rice for 4-5hours,Grind rice along with coconut,watermelon rind,green chillies,ginger and jeera into fine paste adding little water.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2.Add water to make it thin as buttermilk consistency.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3.Add salt to taste.mix well, no need to ferment.Prepare dosa's like neer dosa.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4.Heat tawa,take a ladle full of batter and spinkle first outwards in a circle then fill the gaps</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"> evenly,sprinkle little oil over dosa.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">5.No need to cook both sides of dosa.Fold twice and serve with coconut chutney or any vegetable side dish.</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<b><span style="font-family: Georgia, Times New Roman, serif;">Note:</span></b><br />
<span style="font-family: Georgia, Times New Roman, serif;">1.Don't throw the watermelon peels when you finish the fruit,wash them and carefully </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">cut the rind part, the part between the green outer skin and the red part of the fruit.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">which is white or pinkish in colour.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2.Chop them into pieces and use.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3.If you want more spice you can use more chilies.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">4.No need to ferment the batter,and it will stay in refrigirator for 2-3 days.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Also look for other dosa recipes</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><a href="http://nammaruchi.blogspot.co.uk/2014/08/tomato-dosadose.html" target="_blank"><br /></a></span>
<span style="font-family: Georgia, Times New Roman, serif;"><a href="http://nammaruchi.blogspot.co.uk/2014/08/tomato-dosadose.html" target="_blank">Tomato dosa</a></span><br />
<br />
<a href="http://nammaruchi.blogspot.co.uk/2010/04/bele-dosadal-dosamixed-lentils-dosa.html" target="_blank">Mixed Dal dosa</a><br />
<br />
<a href="http://nammaruchi.blogspot.co.uk/2009/12/pesarattu.html" target="_blank">Pesarratu</a><br />
<br />
<a href="http://nammaruchi.blogspot.co.uk/2009/12/masala-dosa.html" target="_blank">Masala Dosa</a><br />
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<a href="http://nammaruchi.blogspot.co.uk/2009/12/churmuri-dosa.html" target="_blank">Churmuri Dosa</a><br />
<br />
<a href="http://nammaruchi.blogspot.co.uk/2009/12/onion-uttapam-eruli-dose.html" target="_blank">Onion Uttapam</a><br />
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<a href="http://nammaruchi.blogspot.co.uk/2009/05/neer-dosa.html" target="_blank">Neer dosa</a><br />
<br />
<a href="http://nammaruchi.blogspot.co.uk/2011/02/hurulikaalu-dosehorsegram.html" target="_blank">Horsegram Dosa</a><br />
<a href="http://nammaruchi.blogspot.co.uk/2009/05/ragi-dosa.html" target="_blank"><br /></a>
<a href="http://nammaruchi.blogspot.co.uk/2009/05/ragi-dosa.html" target="_blank">Ragi Dosa</a><br />
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Nammaruchi.blogspt.comhttp://www.blogger.com/profile/09836802035320716152noreply@blogger.com0tag:blogger.com,1999:blog-2208400689646569336.post-44126485685008730482015-07-12T09:32:00.002-07:002015-07-13T03:07:47.209-07:00Menthiya Soppina Bhath/Methi Bhath With Mixed Beans And Soya Chunks<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Mentiya soppina bhath/Methi bhath is a slight variation from vegetable bath.Methi greens go well with any preparation and combination of veggies.The taste of methi when cooked gives nice aromatic flavour with slight bitterness gives a unique taste which goes well with most veggies.If you are methi fan like me its a must try :-)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Ingredients:</span></b></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Rice-2 cups(preferably sona masoori rice)</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Onion-1 medium</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Tomatoes-2</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Green chillies-2</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Curry leaves-2 sprigs</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Ginger garlic paste-2tsp</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Vaal beans/Avarekalu-1 1/2cup</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Cowpeas/Black eye beans/Alasande kalu-1/2cup</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Soya chunks-11/2cups</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Methi leaves/Mentiya soppu-1Bunch</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Grated fresh coconut-1/2cup</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Sambhar Powder/Sarina pudi-11/2tsp</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Turmeric-1/4tsp</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Black pepper powder-1/2tsp</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Roasted Jeera powder-1/2tsp</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Garam masala-1/2tsp</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Oil-1Tbsp</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Ghee-1Tbsp</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Mustard-1tsp</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Grated fresh coconut-1/2cup</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Lemon juice-1Tbsp</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Coriander for garnish</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">Salt to taste</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;"><br /></span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Method:</span></b></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1.Pick the fine leaves of methi from the stem and discard the stale,discoloured leaves and stem and wash the picked leaves and wash them thoroughly and chop them roughly.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2.Finely slice the onions,chop the tomatoes,slit the green chillies and keep it aside.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">3.Pressure cook the beans(alasande kalu) and Vaal beans and keep it aside.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">4.Wash and soak the soya chunks in hot water for 10-15 minutes and squeeze out the water and keep it aside.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">5.Wash and soak the rice for 10-15 minutes.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">6.Heat a oil in a pressure cooker add mustard and allow them to splutter then add onions,slitted green chillies and curry leaves fry until onions becomes translucent then add chopped tomatoes and ginger garlic paste fry until tomatoes becomes soft and mushy.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">7.Now add methi leaves and fry for minute then add cooked beans and soya chunks and saute them for a second.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">8.Add all the masala powders, salt and grated coconut fry for minute and add 3 3/4 cup of water and bring it to boil.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">9.Drain the water from the soaked rice and add it to the boiling mixture and stir gently and close the cooker lid and pressure cook for one whistle.Leave it to cool.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">10.After the pressure of the cooker is released, remove the lid drizzle and sprinkle lemon juice ,ghee and chopped coriander leaves,gently mix well.Now bhath is ready to serve.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">11.Serve hot with <a href="http://nammaruchi.blogspot.co.uk/2010/01/tomato-bath.html" target="_blank">Mosaru bajji</a> or plain yoghurt.</span></div>
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<b><span style="font-family: Georgia, Times New Roman, serif;">Note:</span></b></div>
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<span style="font-family: Georgia, Times New Roman, serif;">1.You can prepare this rice dish in electric cooker also,after all tempering, seasoning,adding water and rice transfer everything into electric cooker pot and cook.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">2.You can also cook on stove top in a pot by cooking the rice and vegetables until all the water evaporated.</span></div>
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<span style="font-family: Georgia, Times New Roman, serif;">3.You can use any vegetables and beans like vaal beans(avarekalu),green peas,tuvar(togarikalu) etc.</span></div>
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<a href="http://2.bp.blogspot.com/-PoTOmU9dD1g/VZjfBYYg4JI/AAAAAAAAj-0/RyknYPqJ3hk/s1600/india%2Bfood%2B158.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Georgia, Times New Roman, serif;"><img border="0" height="536" src="http://2.bp.blogspot.com/-PoTOmU9dD1g/VZjfBYYg4JI/AAAAAAAAj-0/RyknYPqJ3hk/s640/india%2Bfood%2B158.JPG" width="640" /></span></a></div>
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Nammaruchi.blogspt.comhttp://www.blogger.com/profile/09836802035320716152noreply@blogger.com0tag:blogger.com,1999:blog-2208400689646569336.post-34176622752561460792015-07-05T04:12:00.000-07:002015-09-14T02:23:50.669-07:00Vegetable Bhath With Mint And Soya Chunks<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://4.bp.blogspot.com/-OGEFVtN0z4k/VZeV0ahyR8I/AAAAAAAAj_c/Ox0eNOiN2lA/s1600/india%2Bfood%2B241.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="484" src="http://4.bp.blogspot.com/-OGEFVtN0z4k/VZeV0ahyR8I/AAAAAAAAj_c/Ox0eNOiN2lA/s640/india%2Bfood%2B241.JPG" width="640" /></a></div>
<span style="font-family: Verdana, sans-serif;">Vegetable Bhath is a wholesome nutritious one pot dish which is very easy to make and you can prepare this for larger crowd for parties and gatherings.This recipe is passed on from my maternal grand mother.Every time I prepare this I remember her for her great cooking. I am planning to share more of her recipes.</span><span style="font-family: Verdana, sans-serif;">You can add any veggies,beans and green leafy vegetable of your choice.Hope you enjoy preparing it. </span><br />
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<a href="http://1.bp.blogspot.com/-dDaOT0tZYl8/VZedQeeWnkI/AAAAAAAAj9o/OuSCpTVQFHg/s1600/india%2Bfood%2B245.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="486" src="http://1.bp.blogspot.com/-dDaOT0tZYl8/VZedQeeWnkI/AAAAAAAAj9o/OuSCpTVQFHg/s640/india%2Bfood%2B245.JPG" width="640" /></a></div>
<span style="font-family: Verdana, sans-serif;"><b><br /></b></span>
<span style="font-family: Verdana, sans-serif;"><b>Ingredients:</b></span><br />
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<span style="font-family: Verdana, sans-serif;">Rice-2 cups(preferably sona masoori rice)</span></div>
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<span style="font-family: Verdana, sans-serif;">Onion-1 medium</span></div>
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<span style="font-family: Verdana, sans-serif;">Tomatoes-2</span></div>
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<span style="font-family: Verdana, sans-serif;">Green chillies-2</span></div>
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<span style="font-family: Verdana, sans-serif;">Curry leaves-2 sprigs</span></div>
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<span style="font-family: Verdana, sans-serif;">Ginger garlic paste-2tsp</span></div>
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<span style="font-family: Verdana, sans-serif;">Carrot-2</span></div>
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<span style="font-family: Verdana, sans-serif;">Beans -20-30</span></div>
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<span style="font-family: Verdana, sans-serif;">Cowpeas/Black eye beans/Alasande kalu</span></div>
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<span style="font-family: Verdana, sans-serif;">Soya chunks-11/2cups</span></div>
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<span style="font-family: Verdana, sans-serif;">Mint leaves-fistful</span><br />
<span style="font-family: Verdana, sans-serif;">Grated fresh coconut-1/2cup</span><br />
<span style="font-family: Verdana, sans-serif;">Sambhar Powder/Sarina pudi-11/2tsp</span></div>
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<span style="font-family: Verdana, sans-serif;">Turmeric-1/4tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Black pepper powder-1/2tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Roasted Jeera powder-1/2tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Garam masala-1/2tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Oil-1Tbsp</span><br />
<span style="font-family: Verdana, sans-serif;">Ghee-1Tbsp</span><br />
<span style="font-family: Verdana, sans-serif;">Mustard-1tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Grated fresh coconut-1/2cup</span><br />
<span style="font-family: Verdana, sans-serif;">Lemon juice-1Tbsp</span><br />
<span style="font-family: Verdana, sans-serif;">Coriander for garnish</span><br />
<span style="font-family: Verdana, sans-serif;">Salt to taste</span><br />
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<a href="http://2.bp.blogspot.com/-XeurlTKd6iU/VZeY-febtsI/AAAAAAAAj84/lqynjmBytac/s1600/india%2Bfood%2B252.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="434" src="http://2.bp.blogspot.com/-XeurlTKd6iU/VZeY-febtsI/AAAAAAAAj84/lqynjmBytac/s640/india%2Bfood%2B252.JPG" width="640" /></a></div>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b>Method:</b></span><br />
<span style="font-family: Verdana, sans-serif;">1.Wash and chop all the vegetables into bite size pieces,finely slice the onions, chop the tomatoes,slit the green chillies and roughly chop the mint leaves and keep it aside.</span><br />
<span style="font-family: Verdana, sans-serif;">2.Pressure cook the beans(alasande kalu) and keep it aside.</span><br />
<span style="font-family: Verdana, sans-serif;">3.Wash and soak the soya chunks in hot water for 10-15 minutes and squeeze out the water and keep </span><span style="font-family: Verdana, sans-serif;">it aside.</span><br />
<span style="font-family: Verdana, sans-serif;">4.Wash and soak the rice for 10-15 minutes.</span><br />
<span style="font-family: Verdana, sans-serif;">5.Heat a oil in a pressure cooker add mustard and allow them to splutter then add onions,slitted green chillies and curry leaves fry until onions becomes translucent then add chopped tomatoes and ginger garlic paste fry until tomatoes becomes soft and mushy.</span><br />
<span style="font-family: Verdana, sans-serif;">5.Now add all the veggies and fry for minute then add cooked beans and soya chunks and saute them for a second.</span><br />
<span style="font-family: Verdana, sans-serif;">6.Add all the masala powders, salt and grated coconut fry for minute and add 3 3/4 cup of water and bring it to boil.</span><br />
<span style="font-family: Verdana, sans-serif;">7.Drain the water from the soaked rice and add it to the boiling mixture and stir gently and close </span><span style="font-family: Verdana, sans-serif;">the cooker lid and pressure cook for one whistle.Leave it to cool.</span><br />
<span style="font-family: Verdana, sans-serif;">8.After the pressure of the cooker is released, remove the lid drizzle and sprinkle lemon juice ,ghee and chopped coriander leaves,gently mix well.Now bhath is ready to serve.</span><br />
<span style="font-family: Verdana, sans-serif;">9.Serve hot with <a href="http://nammaruchi.blogspot.co.uk/2010/01/tomato-bath.html" target="_blank">Mosaru bajji </a>or plain yoghurt.I served this bhath with curd/yoghurt rice prepared with Brown rice(kempu akki).</span><br />
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<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b>Note:</b></span><br />
<span style="font-family: Verdana, sans-serif;">1.You can prepare this rice dish in electric cooker also,after all tempering, seasoning,adding water and rice transfer everything into electric cooker pot and cook.</span><br />
<span style="font-family: Verdana, sans-serif;">2.You can also cook on stove top in a pot by cooking the rice and vegetables until all the water </span><span style="font-family: Verdana, sans-serif;">evaporated.</span><br />
<span style="font-family: Verdana, sans-serif;">3.You can use any vegetables and beans like vaal beans(avarekalu),green peas,tuvar(togarikalu) etc.</span><br />
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Nammaruchi.blogspt.comhttp://www.blogger.com/profile/09836802035320716152noreply@blogger.com1tag:blogger.com,1999:blog-2208400689646569336.post-18952856060985479782015-06-28T11:35:00.000-07:002015-06-28T11:35:08.015-07:00Chilli Cheese Toast<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTaaE8Xfcsln9gcGKW63-pyrQPffXHUQV3rVBn6140U5CHW7WbVqZKE-u6FQnl8ltjAkAoILwzWg2OcRauG_7FhhGdOcbbmD9RtnyVUe1A4aCbsOF4Tfu4cWbKf-kj13pBBC_ND4d1IVk/s1600/india+food+412.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="452" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTaaE8Xfcsln9gcGKW63-pyrQPffXHUQV3rVBn6140U5CHW7WbVqZKE-u6FQnl8ltjAkAoILwzWg2OcRauG_7FhhGdOcbbmD9RtnyVUe1A4aCbsOF4Tfu4cWbKf-kj13pBBC_ND4d1IVk/s640/india+food+412.JPG" width="640" /></span></a></div>
<span style="font-family: Verdana, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Verdana, sans-serif;">White/Brown bread slices-4</span><br />
<span style="font-family: Verdana, sans-serif;">Grated cheddar cheese-1Tbsp</span><br />
<span style="font-family: Verdana, sans-serif;">Grated Mozzarella cheese-1Tbsp</span><br />
<span style="font-family: Verdana, sans-serif;">Green chilli-1,finely chopped or red chilli flakes</span><br />
<span style="font-family: Verdana, sans-serif;">Dried oregano-1/2tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Salt to taste</span><br />
<span style="font-family: Verdana, sans-serif;">Black pepper powder-1/4tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Butter spread/margarine-4tsp(I have used olive spread)</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvnhoxCpYyKmyPoLJng34Sdbc7e75iq2HeHVtUdLN3ImTt1kBmYcXAxkLxTEjStpv6DXX1hac2mpDgqRJ4v56oqxRhBe_tjUeU_kdyBhjyBhXyWSGGRhwGek5gQCfghyphenhyphenkjIEeF2D9MLzs/s1600/india+food+403.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvnhoxCpYyKmyPoLJng34Sdbc7e75iq2HeHVtUdLN3ImTt1kBmYcXAxkLxTEjStpv6DXX1hac2mpDgqRJ4v56oqxRhBe_tjUeU_kdyBhjyBhXyWSGGRhwGek5gQCfghyphenhyphenkjIEeF2D9MLzs/s640/india+food+403.JPG" width="640" /></span></a></div>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b>Method:</b></span><br />
<span style="font-family: Verdana, sans-serif;">1.Apply spread on the bread slices and keep it aside.</span><br />
<span style="font-family: Verdana, sans-serif;">2.In a bowl mix chopped chillies,grated cheddar,oregano,salt and pepper.</span><br />
<span style="font-family: Verdana, sans-serif;">3.Spread this mixture on the two buttered slices then close the other two slices on top </span><span style="font-family: Verdana, sans-serif;">press them gently.</span><br />
<span style="font-family: Verdana, sans-serif;">4.Heat a griddle or tawa, place the sandwiches on tawa and cook on low medium heat </span><span style="font-family: Verdana, sans-serif;">for 2-3minutes on each sides until crisp and golden brown.</span><br />
<span style="font-family: Verdana, sans-serif;">5.Take out of the tawa and cut into 2 halves and serve with any sauce or ketchup.</span><br />
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<a href="http://2.bp.blogspot.com/-YkjfnaGj-E0/VXwbOH9kdZI/AAAAAAAAj24/SxmJz3Gi_y0/s1600/india%2Bfood%2B404.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="344" src="http://2.bp.blogspot.com/-YkjfnaGj-E0/VXwbOH9kdZI/AAAAAAAAj24/SxmJz3Gi_y0/s640/india%2Bfood%2B404.JPG" width="640" /></span></a></div>
<span style="font-family: Verdana, sans-serif;"><b>Note:</b></span><br />
<span style="font-family: Verdana, sans-serif;">1.Here I have used green chillies if your kids don't like spice use mild red chilli flakes.</span><br />
<span style="font-family: Verdana, sans-serif;">2.If you want more spice you can add more chillies.</span><br />
<span style="font-family: Verdana, sans-serif;">3.Ideal for above 7yrs old kids lunch boxes.</span><br />
<span style="font-family: Verdana, sans-serif;">4.You can also add veggies like finely chopped capsicum,corn or any veggies of your choice.</span></div>
Nammaruchi.blogspt.comhttp://www.blogger.com/profile/09836802035320716152noreply@blogger.com0tag:blogger.com,1999:blog-2208400689646569336.post-8145422252439228622015-06-21T10:23:00.000-07:002015-06-21T10:40:10.323-07:00Banana Ice Lollies/Banana Choco Popsicles<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;">These lollies are inspired from one of the pinterest pins.Ideal for kids parties and as a snack.It is the healthy way to serve fruit to kids.</span><br />
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<span style="font-family: Verdana, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Verdana, sans-serif;">Banana's-4</span><br />
<span style="font-family: Verdana, sans-serif;">Milk chocolate-200gms (broken into pieces)</span><br />
<span style="font-family: Verdana, sans-serif;">Sprinkles(Hundreds and thousands) -as required</span><br />
<span style="font-family: Verdana, sans-serif;">wooden popsicle sticks-8(I have used wooden skewers cut into halves)</span><br />
<span style="font-family: Verdana, sans-serif;">Wax or parchment paper</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqofuOzhOOLnui8FsqRbNhkdDPEFL206GRtQh1lhSp0P_FvKEjHXWazQvDUkkphdPDHqX3GUwoVhQlzemLX6892BDkZbKPkyHZ1Wr6ao3ZRB7F5QiZmmO3oWjTwbrCdB4KyEgRLGD1G7w/s1600/127.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="476" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqofuOzhOOLnui8FsqRbNhkdDPEFL206GRtQh1lhSp0P_FvKEjHXWazQvDUkkphdPDHqX3GUwoVhQlzemLX6892BDkZbKPkyHZ1Wr6ao3ZRB7F5QiZmmO3oWjTwbrCdB4KyEgRLGD1G7w/s640/127.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><b>Method:</b></span><br />
<span style="font-family: Verdana, sans-serif;">1.Cut a wax paper according to tray size and line paper on the tray.</span><br />
<span style="font-family: Verdana, sans-serif;">2.Cut banana's into halves,insert sticks into banana's as lollipop and lay them on a tray lined </span><span style="font-family: Verdana, sans-serif;">with wax paper.Keep the tray in the freezer for 1-2 hour's.</span><br />
<span style="font-family: Verdana, sans-serif;">3.Melt the chocolate in a microwave for 2-3 minutes.</span><br />
<span style="font-family: Verdana, sans-serif;">4.Take out the frozen banana's from the freezer,dip them in the melted chocolate and coat them </span><span style="font-family: Verdana, sans-serif;">well.</span><br />
<span style="font-family: Verdana, sans-serif;">5.When its still chocolate is wet sprinkle hundreds and thousands on top of the lollies and lay </span><span style="font-family: Verdana, sans-serif;">them on a tray lined with wax paper and freeze them for 1hour.</span><br />
<span style="font-family: Verdana, sans-serif;">6.Now its ready to serve.</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b>Note:</b></span><br />
<span style="font-family: Verdana, sans-serif;">1.Instead of sprinkles you can also use chopped nuts.</span><br />
<span style="font-family: Verdana, sans-serif;">2.These can be prepared in advance and can be freezed in ziplock bags,freezes upto </span><span style="font-family: Verdana, sans-serif;">2 months.</span><br />
<span style="font-family: Verdana, sans-serif;">3.Take out of the freezer and keep it in the refrigerator for half n hour before serving.</span><br />
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Nammaruchi.blogspt.comhttp://www.blogger.com/profile/09836802035320716152noreply@blogger.com2tag:blogger.com,1999:blog-2208400689646569336.post-24967557282166015712015-06-17T04:40:00.000-07:002015-06-17T04:40:44.806-07:00 Apricot Salsa<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://2.bp.blogspot.com/-DdhoetImGkc/VXwVhBgSmbI/AAAAAAAAj50/VBdVJw37AQE/s1600/DSC01636.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="412" src="http://2.bp.blogspot.com/-DdhoetImGkc/VXwVhBgSmbI/AAAAAAAAj50/VBdVJw37AQE/s640/DSC01636.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Verdana, sans-serif;">Apricot,firm ripened ones-6</span><br />
<span style="font-family: Verdana, sans-serif;">Red bell pepper-1/2 or small one</span><br />
<span style="font-family: Verdana, sans-serif;">Fresh or pickled Jalapeno chillies to taste</span><br />
<span style="font-family: Verdana, sans-serif;">Fresh coriander-3-4 sprigs</span><br />
<span style="font-family: Verdana, sans-serif;">Lemon or Lime juice-1Tbsp or to taste</span><br />
<span style="font-family: Verdana, sans-serif;">Sugar-1/2tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Salt to taste</span><br />
<span style="font-family: Verdana, sans-serif;">Pepper powder-1/2tsp</span><br />
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<a href="http://2.bp.blogspot.com/-oUdYhidYPyA/VXwUYI1cMXI/AAAAAAAAj5o/fVeTXLshzqA/s1600/DSC01632.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="380" src="http://2.bp.blogspot.com/-oUdYhidYPyA/VXwUYI1cMXI/AAAAAAAAj5o/fVeTXLshzqA/s640/DSC01632.JPG" width="640" /></a></div>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b>Method:</b></span><br />
<span style="font-family: Verdana, sans-serif;">1.Remove the seeds from the apricots and finely chop them.</span><br />
<span style="font-family: Verdana, sans-serif;">2.Finely chop the bell pepper,jalapeno and coriander.</span><br />
<span style="font-family: Verdana, sans-serif;">3.In a bowl mix chopped apricot, bell pepper,jalapeno, coriander,lime juice, sugar,salt and pepper</span><br />
<span style="font-family: Verdana, sans-serif;">mix well.</span><br />
<span style="font-family: Verdana, sans-serif;">4.Serve with Tortilla chips or any chips of your choice.</span><br />
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<a href="http://3.bp.blogspot.com/-vJWAQ0ebIGc/VXwWJx0TdxI/AAAAAAAAj2g/KaqCIYNvA0M/s1600/DSC01640.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-vJWAQ0ebIGc/VXwWJx0TdxI/AAAAAAAAj2g/KaqCIYNvA0M/s640/DSC01640.JPG" width="426" /></a></div>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Note:</span><br />
<span style="font-family: Verdana, sans-serif;">1.Choose the apricots which are firm and ripen.</span><br />
<span style="font-family: Verdana, sans-serif;">2.You can also try this recipe with peaches and nectarines.</span><br />
<span style="font-family: Verdana, sans-serif;">3.If the apricots are sour add sugar and lime juice adjust more or </span><br />
<span style="font-family: Verdana, sans-serif;">less accordingly.</span></div>
Nammaruchi.blogspt.comhttp://www.blogger.com/profile/09836802035320716152noreply@blogger.com0tag:blogger.com,1999:blog-2208400689646569336.post-60496969884407164112015-06-14T10:53:00.000-07:002015-06-15T03:21:27.857-07:00Mixed Berries Muffin With Yoghurt<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b>Ingredient:</b></span><br />
<span style="font-family: Verdana, sans-serif;">Yogurt-1cup/240ml</span><br />
<span style="font-family: Verdana, sans-serif;">Large egg-1,lightly beaten</span><br />
<span style="font-family: Verdana, sans-serif;">Sunflower or Vegetable oil-1/3 cup/80ml</span><br />
<span style="font-family: Verdana, sans-serif;">All purpose flour-2cups/260gms</span><br />
<span style="font-family: Verdana, sans-serif;">Granulated white sugar-1/2cup/100gms</span><br />
<span style="font-family: Verdana, sans-serif;">Baking powder-1 1/4tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Baking soda-1/2tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Salt- 1/4tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Vanilla extract-1/2tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Fresh or Frozen Mixed berries-11/2cups/100gms(Raspberries and blueberries)</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
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<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b>Method:</b></span><br />
<span style="font-family: Verdana, sans-serif;">1.Preheat oven to 375'F/190'C.Line the muffin tray with paper liners.</span><br />
<span style="font-family: Verdana, sans-serif;">2. In a large mixing bowl whisk together the lightly beaten egg,yoghurt,oil and vanilla extract.</span><br />
<span style="font-family: Verdana, sans-serif;">3.In another bowl mix the flour with sugar, baking powder,baking soda,and salt.</span><br />
<span style="font-family: Verdana, sans-serif;">4.Gently stir the berries with little flour and keep it aside.</span><br />
<span style="font-family: Verdana, sans-serif;">5.Gently fold the wet ingredients into the dry ingredients and stir well until all the mixture comes together and well combined.</span><br />
<span style="font-family: Verdana, sans-serif;">6.Now fold floured berries into the mixture gently and evenly fill the muffin cups with the batter.</span><br />
<span style="font-family: Verdana, sans-serif;">7.Place the tray on the centre rack of the oven and bake for 15 -20 minutes or until a toothpick inserted in the centre of a muffin just comes out clean.</span><br />
<span style="font-family: Verdana, sans-serif;">8.Transfer to wire rack and let cool and then serve.</span><br />
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<span style="font-family: Verdana, sans-serif;"><a href="http://1.bp.blogspot.com/-Vxl4RaFqqT4/VXIemRD34-I/AAAAAAAAj4w/0eCO1bce0Fo/s1600/IMG_3288.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="434" src="http://1.bp.blogspot.com/-Vxl4RaFqqT4/VXIemRD34-I/AAAAAAAAj4w/0eCO1bce0Fo/s640/IMG_3288.JPG" width="640" /></a></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Note:</b></span><br />
<span style="font-family: Verdana, sans-serif;">1.I have used fresh Berries,you can use frozen ones also,but don't defrost.</span><br />
<span style="font-family: Verdana, sans-serif;">2.You can use any berries.I have used Raspberries and Blueberries.</span><br />
<span style="font-family: Verdana, sans-serif;">3.Always make sure to position the tray of a cake or muffin on to the centre</span><br />
<span style="font-family: Verdana, sans-serif;"> rack of the oven.</span><br />
<span style="font-family: Verdana, sans-serif;">4.Yields 24 small muffins.</span><br />
<span style="font-family: Verdana, sans-serif;">Source:Joy of Baking.com</span></div>
Nammaruchi.blogspt.comhttp://www.blogger.com/profile/09836802035320716152noreply@blogger.com0tag:blogger.com,1999:blog-2208400689646569336.post-9551103393340366432015-06-05T11:10:00.000-07:002015-06-05T11:12:59.360-07:00Healthy Quinoa Pongal/Huggi/Khichdi<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8X9abH7bUcpZdAWGWHvQiF14LSkOAlPYniBTz8GfT7ajUpv1HK4qty4JGm1rITH0NfaHpWJY-JnCixTl79G6vUF9aVOZvUwz_OY-CteRIsPh7gtxR6SK6yUvIIZC6QhsarG3el0QXjyo/s1600/IMG_3271.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8X9abH7bUcpZdAWGWHvQiF14LSkOAlPYniBTz8GfT7ajUpv1HK4qty4JGm1rITH0NfaHpWJY-JnCixTl79G6vUF9aVOZvUwz_OY-CteRIsPh7gtxR6SK6yUvIIZC6QhsarG3el0QXjyo/s640/IMG_3271.JPG" width="625" /></a></div>
<span style="font-family: Verdana, sans-serif;">By now you’ve probably know Quinoa, pronounce it as (“keen-wah”).Quinoa is a quick-cooking, gluten-free whole grain (actually a pseudo whole-grain, because it’s cooked like a whole grain but is the seed of a beet relative). Quinoa grows in a rainbow of colors, but the most commonly available are red quinoa, black quinoa and white quinoa. Taste and nutrition are similar among the colors. White quinoa tends to cook up fluffier, while red quinoa and black quinoa have a crunchier texture and the grains don’t stick together as much.It has a lovely nutty taste and delicate popping texture. If you can cook rice, you can cook quinoa. Here’s the simplest way to cook quinoa: Combine 1 cup quinoa with 2 cups water in a medium saucepan. Bring to a boil over high heat. Reduce heat to low, cover and simmer until tender and most of the liquid has been absorbed, 15 to 20 minutes.Fluff with a fork before serving.Quinoa is nutritionally renowned for its protein content and while it does have a decent amount, it’s not actually the amount of protein that’s so impressive. Instead it’s the type of protein. Quinoa has the perfect balance of all nine amino acids essential for human nutrition. This type of complete protein is rarely found in plant foods, though common in meats. Quinoa also offers a good dose of fiber and iron. You can try many indian dishes as substitute for wheat and rice.Source info:online and wiki.</span><br />
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<span style="font-family: Verdana, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxcgg1qeKxKW46MZQE-DVvUIAJDrXETqTF0qlIXPK2kolHaVvN4BDZutgl45eX5ia_dpaESfkbaC9Ho9ZH3j-XF6f-NT3M1aWY1HD_xbfUzCQY_aEgM6_nipKDYjYarkjvIFObJIwGquY/s1600/IMG_3270.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="560" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxcgg1qeKxKW46MZQE-DVvUIAJDrXETqTF0qlIXPK2kolHaVvN4BDZutgl45eX5ia_dpaESfkbaC9Ho9ZH3j-XF6f-NT3M1aWY1HD_xbfUzCQY_aEgM6_nipKDYjYarkjvIFObJIwGquY/s640/IMG_3270.JPG" width="640" /></a></span></div>
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<span style="font-family: Verdana, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Verdana, sans-serif;">Quinoa-1/2cup</span><br />
<span style="font-family: Verdana, sans-serif;">Moongdal/hesarubele/Split greengram</span><br />
<span style="font-family: Verdana, sans-serif;">Ghee-1Tbsp</span><br />
<span style="font-family: Verdana, sans-serif;">Mustard-1tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Jeera/Cumin-1/2tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Methi -10seeds</span><br />
<span style="font-family: Verdana, sans-serif;">Asafoetida-pinch</span><br />
<span style="font-family: Verdana, sans-serif;">Pepper power-1/2tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Jeera powder-1/2tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Curry leaves-1sprig</span><br />
<span style="font-family: Verdana, sans-serif;">Ginger-1"piece(crushed)</span><br />
<span style="font-family: Verdana, sans-serif;">Turmeric powder-1/4tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Green chillies-3-4</span><br />
<span style="font-family: Verdana, sans-serif;">Salt to taste</span><br />
<span style="font-family: Verdana, sans-serif;">Coriander-2Tbsp,little for garnishing</span><br />
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<a href="http://1.bp.blogspot.com/-vLc3on1ISkw/VXG3Om_Bk9I/AAAAAAAAjxU/jc6uPhvQfmU/s1600/IMG_3276.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="481" src="http://1.bp.blogspot.com/-vLc3on1ISkw/VXG3Om_Bk9I/AAAAAAAAjxU/jc6uPhvQfmU/s640/IMG_3276.JPG" width="640" /></a></div>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b>Method:</b></span><br />
<span style="font-family: Verdana, sans-serif;">1.Wash quinoa and dal thoroughly.Soak it in water and keep it aside.</span><br />
<span style="font-family: Verdana, sans-serif;">2.In a pressure cooker,Heat a ghee and add mustard and jeera let them pop.</span><br />
<span style="font-family: Verdana, sans-serif;">3.Now add asafoetida,ginger,curryleaves,green chillies and turmeric fry for a second.</span><br />
<span style="font-family: Verdana, sans-serif;">4.Add 2 cups of water,let it boil now add jeera powder and pepper powder and salt.</span><br />
<span style="font-family: Verdana, sans-serif;">5.When it begins to boil add washed quinoa and dal ,add chopped coriander.</span><br />
<span style="font-family: Verdana, sans-serif;">6.Cook upto 1 to 2 whistles, now the pongal is ready to serve,garnish with chopped </span><span style="font-family: Verdana, sans-serif;">coriander.</span><br />
<span style="font-family: Verdana, sans-serif;">7.Serve hot with ghee.</span><br />
<span style="font-family: Verdana, sans-serif;"><b>Note:</b>You can also add any veggies of your choice.</span><br />
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Nammaruchi.blogspt.comhttp://www.blogger.com/profile/09836802035320716152noreply@blogger.com1tag:blogger.com,1999:blog-2208400689646569336.post-58682308236231526612015-06-02T08:00:00.000-07:002015-06-02T08:00:01.324-07:00Fusilli With Tomato And Basil Sauce/Marinara Sauce<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana, sans-serif;">Marinara sauce is a very simple and basic sauce eaten with pasta,which can be prepared in no time yet very delicious.I am using here chopped pomodoro Italian tomato can,which is very convenient and gives the authentic taste. I recommend you to use canned tomatoes because with fresh tomatoes you won't get that exact taste.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtI5ljnCxG83-Q6C53SmUxKqr3JT180ZvzZbX0JuauXRKVOohqMDtIq0ptyFRdWNDRlm8atElZXc1QRKetUFTZkv6OqR-Jat6aL-s9OJpt4RwJa4X0-XV5NptlI5wUARpDiyEgER1YIh0/s1600/IMG_3252.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="481" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgtI5ljnCxG83-Q6C53SmUxKqr3JT180ZvzZbX0JuauXRKVOohqMDtIq0ptyFRdWNDRlm8atElZXc1QRKetUFTZkv6OqR-Jat6aL-s9OJpt4RwJa4X0-XV5NptlI5wUARpDiyEgER1YIh0/s640/IMG_3252.JPG" width="640" /></span></a></div>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Ingredients:</span><br />
<span style="font-family: Verdana, sans-serif;">Pomodoro tomato can-1</span><br />
<span style="font-family: Verdana, sans-serif;">Onion-1</span><br />
<span style="font-family: Verdana, sans-serif;">Garlic-2-3</span><br />
<span style="font-family: Verdana, sans-serif;">Extra virgin olive oil-2tbsp</span><br />
<span style="font-family: Verdana, sans-serif;">Dried basil-1/2tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Fresh Basil leaves,chopped -handful(reserve few for garnishing)</span><br />
<span style="font-family: Verdana, sans-serif;">Chilli flakes-1/2tsp(optional)</span><br />
<span style="font-family: Verdana, sans-serif;">Salt to taste</span><br />
<span style="font-family: Verdana, sans-serif;">Sugar-1tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Black pepper powder-1/2tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Bell pepper/Capsicum(diced)-1</span><br />
<span style="font-family: Verdana, sans-serif;">Fusilli pasta(cooked)-2cups</span><br />
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<a href="http://3.bp.blogspot.com/-tjD7jom_epc/VW3BiEiJVxI/AAAAAAAAjwE/RO4UWmYVOsk/s1600/IMG_3256.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="483" src="http://3.bp.blogspot.com/-tjD7jom_epc/VW3BiEiJVxI/AAAAAAAAjwE/RO4UWmYVOsk/s640/IMG_3256.JPG" width="640" /></span></a></div>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Method:</span><br />
<span style="font-family: Verdana, sans-serif;">1.Heat a olive oil in a pan,add chopped garlic saute for a minute then add onion fry until translucent.</span><br />
<span style="font-family: Verdana, sans-serif;">2.Add a can of chopped tomatoes,salt,sugar,dried basil,chilliflakes and pepper powder,cover the lid</span><br />
<span style="font-family: Verdana, sans-serif;">and simmer on a low heat for 10-12 minutes.</span><br />
<span style="font-family: Verdana, sans-serif;">3.Fry the bell pepper with little oil until nearly soft and keep it aside.</span><br />
<span style="font-family: Verdana, sans-serif;">4.Take a pasta in a wide bowl,add sauce and bell pepper mix well.</span><br />
<span style="font-family: Verdana, sans-serif;">5.Garnish with torn basil leaves and dash of olive oil.</span><br />
<span style="font-family: Verdana, sans-serif;">6.Serve hot with Garlic bread.</span><br />
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<a href="http://1.bp.blogspot.com/-nYl0LUYvfvY/VW3C71hnDZI/AAAAAAAAjwU/5aW3w2cS7ho/s1600/IMG_3259.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="484" src="http://1.bp.blogspot.com/-nYl0LUYvfvY/VW3C71hnDZI/AAAAAAAAjwU/5aW3w2cS7ho/s640/IMG_3259.JPG" width="640" /></span></a></div>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Note:</span><br />
<span style="font-family: Verdana, sans-serif;">1.If you want to use fresh tomatoes,first blanch them,remove the skin and blend it into a smooth</span><br />
<span style="font-family: Verdana, sans-serif;">paste.</span><br />
<span style="font-family: Verdana, sans-serif;">2.You can use any veggies coloured bell peppers,broccoli,mushroom,courgettes,peas etc</span><br />
<span style="font-family: Verdana, sans-serif;">3.It can be Prepared in advance and can be freezed for upto 1 month.<br />4.This sauce can also used on Pizza as pizza sauce.</span><br />
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Nammaruchi.blogspt.comhttp://www.blogger.com/profile/09836802035320716152noreply@blogger.com1tag:blogger.com,1999:blog-2208400689646569336.post-71497351919121513392015-05-25T01:07:00.000-07:002015-05-28T00:44:13.191-07:00Cut Mango Pickle/ Mavinakayi Uppinakayi <div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana, sans-serif;">Spring and summer is the season for lot of exotic fruits, Mango is one of them and a popular one.No doubt it is called king of fruits.Fruits are liked by every one but raw mangoes are equally popular,some varieties are eaten as a snack with salt and chilli powder but most raw varieties that too very sour ones are used for making pickles.The tangy sour taste of pickles surely makes everyone's mouth water and simply irresistible, who can resist the combo of pickle and curd rice.Many other fruits like lemons,<a href="http://nammaruchi.blogspot.co.uk/2010/09/lime-pickle.html" target="_blank">lime</a>s,bitter lemons(heralikayi),gooseberry and many veggies like carrot,cucumber,<a href="http://nammaruchi.blogspot.co.uk/2014/07/instant-tomato-pickle.html" target="_blank">tomato</a> etc are also pickled. Among varieties of pickle,mango pickle is a popular choice. I am sharing my Grand mothers recipe with you so get set and happy pickling this summer...</span><br />
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<a href="http://2.bp.blogspot.com/-vO8WWVnfQ-s/VWJa778E4WI/AAAAAAAAjug/Zb0-aX9W0xk/s1600/food%2Bpics%2B2015%2Bpanasonic%2B080.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="514" src="http://2.bp.blogspot.com/-vO8WWVnfQ-s/VWJa778E4WI/AAAAAAAAjug/Zb0-aX9W0xk/s640/food%2Bpics%2B2015%2Bpanasonic%2B080.JPG" width="640" /></span></a></div>
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<a href="http://3.bp.blogspot.com/-wgt2YrUKtKQ/VWJecZryQwI/AAAAAAAAjvA/EqZmd6FjBpM/s1600/food%2Bpics%2B2015%2Bpanasonic%2B084.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="440" src="http://3.bp.blogspot.com/-wgt2YrUKtKQ/VWJecZryQwI/AAAAAAAAjvA/EqZmd6FjBpM/s640/food%2Bpics%2B2015%2Bpanasonic%2B084.JPG" width="640" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;"><b>Ingredients:</b><br />Raw green mangoes/Mavinakayi-7-8</span><br />
<span style="font-family: Verdana, sans-serif;">Rock salt-1/3cup</span><br />
<span style="font-family: Verdana, sans-serif;">Chillipowder-3-4tbsp</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b>For Pickle Masala Powder:</b></span><br />
<span style="font-family: Verdana, sans-serif;">Mustard seeds-4Tbsp</span><br />
<span style="font-family: Verdana, sans-serif;">Methi seeds-4Tbsp</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b>For Tempering:</b></span><br />
<span style="font-family: Verdana, sans-serif;"> Oil-4Tbsp</span><br />
<span style="font-family: Verdana, sans-serif;">Mustard seeds-1tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Asafoetida/Hing-1/4tsp</span><br />
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<a href="http://4.bp.blogspot.com/-tYEwUiXB7MU/VWJdR_zffQI/AAAAAAAAju0/gt1L8gDP698/s1600/food%2Bpics%2B2015%2Bpanasonic%2B072.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="font-family: Verdana, sans-serif;"><img border="0" height="582" src="http://4.bp.blogspot.com/-tYEwUiXB7MU/VWJdR_zffQI/AAAAAAAAju0/gt1L8gDP698/s640/food%2Bpics%2B2015%2Bpanasonic%2B072.JPG" width="640" /></span></a></div>
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<span style="font-family: Verdana, sans-serif;"><b>Method:</b></span><br />
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<span style="font-family: Verdana, sans-serif;">1. Dry roast the methi seeds and mustard seeds seperately on a low flame until they began to splutter,</span><span style="font-family: Verdana, sans-serif;">take out of the flame,cool and grind into a fine powder.You need only 11/2 Tbsp of powder for this </span><span style="font-family: Verdana, sans-serif;">recipe.Store the rest of the powder in a airtight container for other pickle or thokku recipes.</span><br />
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<span style="font-family: Verdana, sans-serif;">2.Wash the mangoes thoroughly and wipe them dry,make sure they are thoroughly dry.</span><br />
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<span style="font-family: Verdana, sans-serif;">3.Cut them into bite size pieces and put them into a large bowl,add rock salt mix well and fill them to cleanly washed and dried glass jar.Keep it in a dark place covered with a clean towel around the jar for 2-3 weeks.Once in 2-3days just take the jar shake it well and keep it.You need to repeat this for 2-3 weeks.</span><br />
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<span style="font-family: Verdana, sans-serif;">4.After 3 weeks take out the mango pieces into a clean bowl,add chillipowder and methi mustard powder ( 11/2Tbsp) mix well.</span><br />
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<span style="font-family: Verdana, sans-serif;">5.Heat a oil in a small pan,add mustard seeds when they began to splutter add asafoetida and take out the heat.Completely cool the tempering,add to the mango pieces and mix well.</span><br />
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<span style="font-family: Verdana, sans-serif;">6.After mixing well refill the jar and keep it for one more week .when the mango pieces become tender it is ready for use.</span><br />
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<span style="font-family: Verdana, sans-serif;">7.Serve as accompaniment to any dish or a simple curd rice. </span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi28ujU0MBvaynw3T2eeEgoyamAGZ_ojG5axNQQLIpWTdE4CLMqi4cKtKU_a7I33WVYHSit25bdPiGUOjU8vtxC0QlowuV77Fp9u71UBupLDWlndC3_RRdg6VrEvXYGIAHO-_a9ze0Gvvw/s1600/food+pics+2015+panasonic+081.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="390" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi28ujU0MBvaynw3T2eeEgoyamAGZ_ojG5axNQQLIpWTdE4CLMqi4cKtKU_a7I33WVYHSit25bdPiGUOjU8vtxC0QlowuV77Fp9u71UBupLDWlndC3_RRdg6VrEvXYGIAHO-_a9ze0Gvvw/s640/food+pics+2015+panasonic+081.JPG" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><b>Note:</b></span><br />
<span style="font-family: Verdana, sans-serif;">1.Always choose green and firm mangoes for pickling.</span><br />
<span style="font-family: Verdana, sans-serif;">2.Adjust the salt and spices according to your preference and sourness of the mangoes.</span><br />
<span style="font-family: Verdana, sans-serif;">3.Make sure that to use clean and dry spoons while taking out pickles.A little moisture can spoil the pickles very easily.</span><br />
<span style="font-family: Verdana, sans-serif;">4.After the soaking time and the pickles are tender, store the jar in refrigirator.</span><br />
<span style="font-family: Verdana, sans-serif;">5.Using gingelly oil/sesame oil will give good results,I have used sunflower oil.</span><br />
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Nammaruchi.blogspt.comhttp://www.blogger.com/profile/09836802035320716152noreply@blogger.com1tag:blogger.com,1999:blog-2208400689646569336.post-7342008425707234082015-05-21T12:41:00.000-07:002015-05-28T01:00:14.462-07:00Badanekayi Ennegayi/ Stuffed Baby Eggplant Curry/ Ennai Kartirikai /Bharli Vangi<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana, sans-serif;"><b>Badanekayi Ennegayi/Stuffed Baby Eggplants </b>is one of the most Tasty and popular vegetable preparation in Karnataka.In Karnataka each household have their own version.In North Karnataka they use Niger seeds(ucchelu) to prepare this curry which is eaten with Jolada Rotti/Sorghum flour rotis.South Karnataka(Bengaluru,Mysore Part)people loves to eat with Akki Rotti/Rice Roti's.For this Preparation you need to choose tender round baby eggplants which is also called as Gundu Badanekayi in Kannada.You can choose green or purple baby eggplants.It is also know as <b>Ennai kartirikai</b> in Tamil nadu and<b> Bharli Vangi</b> in Maharashtra.</span><br />
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<a href="http://3.bp.blogspot.com/-Q9d454YF27Y/VVzD9VJbrFI/AAAAAAAAjso/0RBMyX9y3Y8/s1600/blogpost%2B1%2B096.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://3.bp.blogspot.com/-Q9d454YF27Y/VVzD9VJbrFI/AAAAAAAAjso/0RBMyX9y3Y8/s640/blogpost%2B1%2B096.jpg" width="480" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Gundu badanekayi/baby egglants-7-8</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b>To grind:</b></span><br />
<span style="font-family: Verdana, sans-serif;">Coconut(grated)-1/2cup</span><br />
<span style="font-family: Verdana, sans-serif;">Peanuts -handful</span><br />
<span style="font-family: Verdana, sans-serif;">Sesame seeds-1Tbsp</span><br />
<span style="font-family: Verdana, sans-serif;">Ginger-1" piece</span><br />
<span style="font-family: Verdana, sans-serif;">Garlic-4-5 cloves</span><br />
<span style="font-family: Verdana, sans-serif;">Tomato-1</span><br />
<span style="font-family: Verdana, sans-serif;">Onion-1</span><br />
<span style="font-family: Verdana, sans-serif;">Jeera-1tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Cinnamon -2"stick</span><br />
<span style="font-family: Verdana, sans-serif;">Cloves-4-5</span><br />
<span style="font-family: Verdana, sans-serif;">Tamarind paste-1tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Sarina Pudi/Sambhar Powder-1Tbsp</span><br />
<span style="font-family: Verdana, sans-serif;">Salt to taste</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b>For Tempering:</b></span><br />
<span style="font-family: Verdana, sans-serif;">Oil-1Tbsp</span><br />
<span style="font-family: Verdana, sans-serif;">Mustard seeds-1tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Curry eaves-2sprigs</span><br />
<span style="font-family: Verdana, sans-serif;">Dry chillies-2</span><br />
<span style="font-family: Verdana, sans-serif;">Onion-1,finely chopped</span><br />
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<a href="http://1.bp.blogspot.com/-f_KI8549onw/VVzD3jcmDGI/AAAAAAAAjsg/8L41QJ5uQYI/s1600/blogpost%2B1%2B091.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="430" src="http://1.bp.blogspot.com/-f_KI8549onw/VVzD3jcmDGI/AAAAAAAAjsg/8L41QJ5uQYI/s640/blogpost%2B1%2B091.jpg" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><b>Method:</b></span><br />
<span style="font-family: Verdana, sans-serif;">1.Wash the eggplants and cut x shape into 4 parts(as shown in the pictures) don't </span><span style="font-family: Verdana, sans-serif;">remove the stalks because that will hold the all the 4 parts.</span><br />
<span style="font-family: Verdana, sans-serif;">2.Make sure to check each eggplants so that they are not spoiled or worm infected.</span><br />
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<span style="font-family: Verdana, sans-serif;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBOT9N0TB4OSDr3YZ6VmguHc8ewbblRPN9R2kRsuatai5xq0EUY1HXNwnrGOl7fLRslf4uXPtG-t-tfc_QF94jds4N5RijMmz36Mn3H-pwf8Q6EruQnzzjjtfQ1j_Iu-zqaVt23KmoEhU/s1600/2013-02-15+blogpost+12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="328" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBOT9N0TB4OSDr3YZ6VmguHc8ewbblRPN9R2kRsuatai5xq0EUY1HXNwnrGOl7fLRslf4uXPtG-t-tfc_QF94jds4N5RijMmz36Mn3H-pwf8Q6EruQnzzjjtfQ1j_Iu-zqaVt23KmoEhU/s640/2013-02-15+blogpost+12.jpg" width="640" /></a></span></div>
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<span style="font-family: Verdana, sans-serif;">3.Keep the cut eggplants in salted water until you prepare all the masala's,it will prevent </span><span style="font-family: Verdana, sans-serif;">egglants to turn brown.</span><br />
<span style="font-family: Verdana, sans-serif;">4.In a mixer jar add all the given ingredients above and grind it into a smooth paste </span><span style="font-family: Verdana, sans-serif;">with little water as possible.</span><br />
<span style="font-family: Verdana, sans-serif;">5.Stuff the masala into slits of eggplants.keep it aside.</span><br />
<span style="font-family: Verdana, sans-serif;">6.Heat a oil in a kadai,add mustard seeds let them pop then add dry red chillies,chopped onions </span><span style="font-family: Verdana, sans-serif;">and curry leaves,fry until onions becomes soft.</span><br />
<span style="font-family: Verdana, sans-serif;">7.Add stuffed eggplants and fry for 2-3minutes ,cook by closing the lid on a medium flame.</span><br />
<span style="font-family: Verdana, sans-serif;">8.When the masala starts sticking to the bottom, add the remaining stuffed masala and 1/2 cup </span><span style="font-family: Verdana, sans-serif;">of water.Cook till the eggplants becomes soft by closing the lid on a medium heat.</span><br />
<span style="font-family: Verdana, sans-serif;">9.Now it is ready to serve hot with Akki rottis and it also goes well with Chappatis,dosa,Jolada </span><span style="font-family: Verdana, sans-serif;">rotti,and idli's.</span><br />
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<a href="http://3.bp.blogspot.com/-kx10vsa8jZc/VVzDpI5tJKI/AAAAAAAAjsI/vrx07K2pUiA/s1600/blogpost%2B1%2B090.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="440" src="http://3.bp.blogspot.com/-kx10vsa8jZc/VVzDpI5tJKI/AAAAAAAAjsI/vrx07K2pUiA/s640/blogpost%2B1%2B090.jpg" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><b>Note:</b></span><br />
<span style="font-family: Verdana, sans-serif;">1.I like my ennegayi to be semi dry,if you want more gravy you can add water and cook </span><span style="font-family: Verdana, sans-serif;">until you get the right consistency.</span><br />
<span style="font-family: Verdana, sans-serif;">2.You can also add green capsicum,it is a great combo with eggplants.</span><br />
<span style="font-family: Verdana, sans-serif;">3.This recipe can be prepared with capsicums,skip the stuffing and the rest of the method.</span><br />
<span style="font-family: Verdana, sans-serif;">4.Other <a href="http://nammaruchi.blogspot.co.uk/search/label/Brinjal%2FAubergine" target="_blank">Eggplant/Brinjal/Aubergine recipes</a></span><br />
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Nammaruchi.blogspt.comhttp://www.blogger.com/profile/09836802035320716152noreply@blogger.com2tag:blogger.com,1999:blog-2208400689646569336.post-50063824146235237082015-05-19T15:36:00.000-07:002015-05-19T15:36:13.367-07:00Red and Green Pesto Sauces for Pasta<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://2.bp.blogspot.com/-nuQw2EROH6o/VVtukrJY8qI/AAAAAAAAjrM/ah27OFdwFPw/s1600/20130227_134831.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="484" src="http://2.bp.blogspot.com/-nuQw2EROH6o/VVtukrJY8qI/AAAAAAAAjrM/ah27OFdwFPw/s640/20130227_134831.jpg" width="640" /></a></div>
<span style="font-family: Verdana, sans-serif;">Basil pesto is one of the best Italian sauce among all other sauces, commonly used to spice up Pasta or veggies like boiled potatoes,beans etc.It is very versatile sauce you can use on sandwiches or on pizzas etc..Pesto is basically a blend of basil leaves,garlic,pine or walnuts, olive oil and cheese.You can prepare so many kinds of pesto's.Pesto can be prepared with herbs like Basil,coriander,mint,leafy veggies like spinach,rocket,kale even roasted red bell pepper and sun dried tomatoes to name a few... here is my way..enjoy.</span><br />
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<a href="http://4.bp.blogspot.com/-XqoVI49DoYA/VVtva2lOFYI/AAAAAAAAjrc/5qeNCwm9Frc/s1600/20130227_135341.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://4.bp.blogspot.com/-XqoVI49DoYA/VVtva2lOFYI/AAAAAAAAjrc/5qeNCwm9Frc/s640/20130227_135341.jpg" width="484" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><b>Ingredients: For Basil/ Green Pesto</b></span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;">Basil leaves-2 small bunch</span><br />
<span style="font-family: Verdana, sans-serif;">Garlic -3-4 cloves</span><br />
<span style="font-family: Verdana, sans-serif;">Pinenuts-Handful</span><br />
<span style="font-family: Verdana, sans-serif;">Olive oil-1/4cup</span><br />
<span style="font-family: Verdana, sans-serif;">Cheddar cheese-1Tbsp(optional)</span><br />
<span style="font-family: Verdana, sans-serif;">Red chilliflakes-1/2tsp or to taste(optional)</span><br />
<span style="font-family: Verdana, sans-serif;">Pepper powder-1/2tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Salt to taste</span><br />
<span style="font-family: Verdana, sans-serif;">Lemon juice-1 or 2tsp</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b>Method:</b></span><br />
<span style="font-family: Verdana, sans-serif;">1.Wash the basil leaves,Toast the pine nuts lightly on a skillet on a low flame.</span><br />
<span style="font-family: Verdana, sans-serif;">2.Put everything in a blender or a food processor and blend into a fine paste,</span><br />
<span style="font-family: Verdana, sans-serif;">if needed add little more olive oil. Serve with any type of pasta and roasted</span><br />
<span style="font-family: Verdana, sans-serif;">veggies.</span><br />
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<a href="http://2.bp.blogspot.com/-_itdqIZ2TBc/VVtvBrMEumI/AAAAAAAAjrU/S9WWmH5W4Oo/s1600/20130227_134902.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-_itdqIZ2TBc/VVtvBrMEumI/AAAAAAAAjrU/S9WWmH5W4Oo/s640/20130227_134902.jpg" width="486" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><b>For Sun dried Tomato Pesto/ Red Pesto</b></span><br />
<span style="font-family: Verdana, sans-serif;">Sun dried tomatoes in oil-1 cup</span><br />
<span style="font-family: Verdana, sans-serif;">Garlic-3-4cloves</span><br />
<span style="font-family: Verdana, sans-serif;">Pinenuts-Handful</span><br />
<span style="font-family: Verdana, sans-serif;">Olive oil-1/4cup</span><br />
<span style="font-family: Verdana, sans-serif;">Red chilli flakes-1/2tsp or to taste(Optional)</span><br />
<span style="font-family: Verdana, sans-serif;">Cheddar cheese-1Tbsp(optional)</span><br />
<span style="font-family: Verdana, sans-serif;">Pepper powder-1/2tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Salt to taste</span><br />
<span style="font-family: Verdana, sans-serif;">Lemon juice-1 or 2tsp</span><br />
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b>Method:</b></span><br />
<span style="font-family: Verdana, sans-serif;">1.Toast the pinenuts lightly on a skillet on a low flame.</span><br />
<span style="font-family: Verdana, sans-serif;">2.Put everything in a blender and blend into a smooth paste,if needed add little more </span><span style="font-family: Verdana, sans-serif;">olive oil and blend.don't use water.You can also use the oil of sun dried tomatoes.</span><br />
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<a href="http://2.bp.blogspot.com/-AWVwyY3RFCY/VVtwDNZknUI/AAAAAAAAjrk/XbDxFKtc-o8/s1600/20130227_141439.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="http://2.bp.blogspot.com/-AWVwyY3RFCY/VVtwDNZknUI/AAAAAAAAjrk/XbDxFKtc-o8/s640/20130227_141439.jpg" width="484" /></a></div>
<span style="font-family: Verdana, sans-serif;"><br /></span>
<span style="font-family: Verdana, sans-serif;"><b>Note:</b></span><br />
<span style="font-family: Verdana, sans-serif;">1.I have used Cheddar cheese instead of Parmesan cheese because Parmesan is not vegetarian.I don't use it in my cooking.</span><br />
<span style="font-family: Verdana, sans-serif;">2.Above pesto sauces can be used with any type of pasta shapes like penne,fusilli,spaghetti and fettuccine etc</span><br />
<span style="font-family: Verdana, sans-serif;">3.Pesto can be used for sandwiches,spice up veggies,and on pizza.</span><br />
<span style="font-family: Verdana, sans-serif;">4.Pesto can be prepared in bulk and in advance and can be freezes for up to 2 months easily. </span><br />
<span style="font-family: Verdana, sans-serif;">5.<b>Storing Pesto:</b>Fill the moulds of ice cube trays with freshly prepared pesto and keep in the freezer </span><span style="font-family: Verdana, sans-serif;">for 2 hours, then after 2 hours remove from the freezer,separate the pesto cubes from the tray then store the cubes in the ziplock bag.write a date on the bag for your reference.</span><br />
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Nammaruchi.blogspt.comhttp://www.blogger.com/profile/09836802035320716152noreply@blogger.com1tag:blogger.com,1999:blog-2208400689646569336.post-13362479420657000822015-03-18T10:01:00.001-07:002015-03-18T10:01:39.132-07:00Mixed Vegetable Palya/Mishra Tarakari Palya<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://2.bp.blogspot.com/-OlXXxZF0Tdc/VQmq_y5lt6I/AAAAAAAAjkk/FwAjuU7mAn4/s1600/blogpost%2B1%2B283.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-OlXXxZF0Tdc/VQmq_y5lt6I/AAAAAAAAjkk/FwAjuU7mAn4/s1600/blogpost%2B1%2B283.jpg" height="484" width="640" /></a></div>
<span style="font-family: Verdana, sans-serif;">This Tarakari Palya is a very favourite dish among our family and friends.In our house we prepare this for </span><span style="font-family: Verdana, sans-serif;">all occasions including festivals.The speciality of this dish is the aroma of vegetables cooked with minimal spices.you can use any seasonal fresh vegetables along with choice of beans like field beans/vaal beans(avarekalu),Black eye beans(alasande) and Chickpeas to name a few.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzBh4yrMXwBeBX8o_BCDecUQXhzzswJKNDky_IoM19AJVkqUpHsQ4lV7Nt7cJBKk0A8K41eCvjVOaEHrmSqqqQHyFKzxDYzwglzrtmxCVhr45zKeRSzsHn9jc7JSmBbWuK5onZJklfHy0/s1600/blogpost+1+275.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzBh4yrMXwBeBX8o_BCDecUQXhzzswJKNDky_IoM19AJVkqUpHsQ4lV7Nt7cJBKk0A8K41eCvjVOaEHrmSqqqQHyFKzxDYzwglzrtmxCVhr45zKeRSzsHn9jc7JSmBbWuK5onZJklfHy0/s1600/blogpost+1+275.jpg" height="640" width="484" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><b>Ingredients:</b></span><br />
<span style="font-family: Verdana, sans-serif;">Carrots-2</span><br />
<span style="font-family: Verdana, sans-serif;">Potatoes-2</span><br />
<span style="font-family: Verdana, sans-serif;">Pigeon peas(Togarikayi)-1cup(I have used frozen)</span><br />
<span style="font-family: Verdana, sans-serif;">Brinjal-3</span><br />
<span style="font-family: Verdana, sans-serif;">Beans -15-20</span><br />
<span style="font-family: Verdana, sans-serif;">Knolkhol-1</span><br />
<span style="font-family: Verdana, sans-serif;">Bottleguard-1/2 (chopped)</span><br />
<span style="font-family: Verdana, sans-serif;">Curryleaves-1 sprig</span><br />
<span style="font-family: Verdana, sans-serif;">Onion-1</span><br />
<span style="font-family: Verdana, sans-serif;">Tomatoes-2</span><br />
<span style="font-family: Verdana, sans-serif;">Freshly grated coconut-1/2cup</span><br />
<span style="font-family: Verdana, sans-serif;">Sarina Pudi/Sambhar pudi-1Tbsp or to taste</span><br />
<span style="font-family: Verdana, sans-serif;">Mustard-1tsp</span><br />
<span style="font-family: Verdana, sans-serif;">Oil-1Tbsp</span><br />
<span style="font-family: Verdana, sans-serif;">Coriander for Garnish</span><br />
<span style="font-family: Verdana, sans-serif;">Salt to taste</span><br />
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<a href="http://4.bp.blogspot.com/-HDLa2anpNfc/VQmrcYOQw3I/AAAAAAAAjk0/x2eNv3fxTkQ/s1600/blogpost%2B1%2B276.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://4.bp.blogspot.com/-HDLa2anpNfc/VQmrcYOQw3I/AAAAAAAAjk0/x2eNv3fxTkQ/s1600/blogpost%2B1%2B276.jpg" height="486" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><b>Method:</b></span><br />
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<span style="font-family: Verdana, sans-serif;">1.Wash and chop all the vegetables to bite size pieces,finely chop the onion and tomatoes and keep aside.</span><br />
<span style="font-family: Verdana, sans-serif;">2.In a Pressure cooker heat oil, add mustard seeds when it began to splutter, add onion and curryleaves fry until onions become translucent then add tomatoes,cook until it softens.</span><br />
<span style="font-family: Verdana, sans-serif;">3.Now add all the chopped vegetables,sarinapudi,grated coconut and salt to taste.</span><br />
<span style="font-family: Verdana, sans-serif;">4.Add 1/2cup of water, close the lid and pressure cook for 2-3 whistles.</span><br />
<span style="font-family: Verdana, sans-serif;">5.Garnish with coriander</span><br />
<span style="font-family: Verdana, sans-serif;">6.Serve hot with Chappatis,poori and other breads,it goes well with Akki rotti or as a side dish for dosa,idli and rice.</span><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirsIWslhn0NpL4TrsBFKdQ16eHUh5RilF-LVZ48hQ6XlHAXgwE2UyocPcTvHUMYBAWtpgUwpI-uga14k7IOmrpbxwKMe9zVsmw1oxkmPWU4aMg7HAZK3LDRGBXIxSdyCTcBtWf-Wwwh-4/s1600/blogpost+1+279.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEirsIWslhn0NpL4TrsBFKdQ16eHUh5RilF-LVZ48hQ6XlHAXgwE2UyocPcTvHUMYBAWtpgUwpI-uga14k7IOmrpbxwKMe9zVsmw1oxkmPWU4aMg7HAZK3LDRGBXIxSdyCTcBtWf-Wwwh-4/s1600/blogpost+1+279.jpg" height="470" width="640" /></a></div>
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<span style="font-family: Verdana, sans-serif;"><b>Note:</b></span><br />
<span style="font-family: Verdana, sans-serif;">1.You can use as many varieties of veggies you like ridgegourd, snakegourd or any kinds of beans as </span><span style="font-family: Verdana, sans-serif;">you like.</span><br />
<span style="font-family: Verdana, sans-serif;">2.If you don't want to use beans then use 1/2cup of soaked channadal,add it when tempering after </span><span style="font-family: Verdana, sans-serif;">mustard splutters.</span><br />
<span style="font-family: Verdana, sans-serif;">3.If you want gravy, grind one onion,fresh coconut, one tomato and sarina pudi into smooth paste and add to the tempered veggies will makes a excellent vegetable gravy.</span><br />
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Nammaruchi.blogspt.comhttp://www.blogger.com/profile/09836802035320716152noreply@blogger.com0tag:blogger.com,1999:blog-2208400689646569336.post-51426272900065570522015-01-26T23:45:00.000-08:002015-01-27T01:25:55.974-08:00Red Beans Quesadilla<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://2.bp.blogspot.com/-kNH-QTk8KFY/VMbQZJtMAjI/AAAAAAAAia8/nK7wNDAIY9g/s1600/yummy%2B387.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://2.bp.blogspot.com/-kNH-QTk8KFY/VMbQZJtMAjI/AAAAAAAAia8/nK7wNDAIY9g/s1600/yummy%2B387.JPG" height="462" width="640" /></a></div>
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<span style="font-size: x-small;">Preparation Time:10 minutes| Cooking Time:5 minutes |Makes:4 or 6 Wedges</span></div>
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<span style="font-size: x-small;"><span style="font-family: Verdana, sans-serif;">Category:Snack |Cuisine :Mexican </span></span><br />
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<b><br /></b><b>Ingredients:</b></div>
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Red kidney beans-200g (1/2Can)if using home boiled beans means 1/2cup</div>
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Spring onions-2 sticks,finely chopped</div>
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Fresh Coriander-2tbsp</div>
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Cheddarcheese-1/2cup,grated</div>
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Red chilli flakes-1/2 tsp(if preparing for small kids,use black pepper powder instead)</div>
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Oregano (dried herb)-1/2tsp<br />
Garlic clove-2<br />
Salt to taste</div>
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Flour tortilla's-4</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYOkVoXmZDqT51wbn3IKJC_BTXg5tndV51g1xemVjwRJIa3KaNak1vevt6izkHuzcyL5DCFnlgbj9USX3PNSXj3CDHqKGojSbv1gW0ayGDCIg-KThnBYf8o_eNjfBua1y8TWHdGetcsLk/s1600/yummy+390.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYOkVoXmZDqT51wbn3IKJC_BTXg5tndV51g1xemVjwRJIa3KaNak1vevt6izkHuzcyL5DCFnlgbj9USX3PNSXj3CDHqKGojSbv1gW0ayGDCIg-KThnBYf8o_eNjfBua1y8TWHdGetcsLk/s1600/yummy+390.JPG" height="560" width="640" /></a></div>
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<b>Method:</b></div>
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!.Toast all the tortilla's lightly on a tava and keep aside.<br />
2.In a bowl add red beans mash it roughly and add all the other ingredients mix well and keep it aside.<br />
3.Heat a tava place the tortilla and evenly spread the handful of mixture on the tortilla and cover the another tortilla on top and press gently,make sure that the flame is low because tortilla's will burn quickly.<br />
4.Cook on both sides until cheese melts,cut them diagonally into 4 or 6 triangular wedges.Serve warm with sour cream or any dip of your choice.<br />
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Note:<br />
1.You can use any variety of boiled beans and seasoning of your choice .<br />
2.You can prepare this with chappatis too.<br />
3.Good for kids lunch box.<br />
4.Don't overload the stuffing on tortilla's makes it soggy,don't put more<br />
than a Tbsp.<br />
5.If you are cheese lover you can add more cheese if you wish.<br />
6.Look for more <a href="http://nammaruchi.blogspot.co.uk/search/label/Mexican%20Cuisine" target="_blank">Mexican Recipes</a> and <a href="http://nammaruchi.blogspot.co.uk/2010/09/quesadilla.html" target="_blank">Veggie Quesadilla</a><br />
7.It can be cooked in the oven too,In a preheated oven at 180'c,place the sandwiched tortilla's on a baking sheet and bake for 2-3minutes until cheese melts.<br />
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Nammaruchi.blogspt.comhttp://www.blogger.com/profile/09836802035320716152noreply@blogger.com0