tag:blogger.com,1999:blog-72291767711902268112024-03-18T21:52:36.163-07:00Flavour TwistRanjini Anuphttp://www.blogger.com/profile/02063045233716496269noreply@blogger.comBlogger33125tag:blogger.com,1999:blog-7229176771190226811.post-21162874759027774742020-09-16T05:07:00.001-07:002020-09-16T05:07:03.852-07:00Burnt Garlic Mushroom Noodles <p></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkL2r9IF2okt9o_wTR6EdQ_teRl7nMo6ezKlO_wEEUUkTfX7dwdtxH5wztL2-uSrWlsDP6gRdVj3pU22J02XpfrgytVNRd_3_8CKq0WU_lqnVWUEr0sYhM3BDFG-7t1F7FDuvyPsRuKbo/s616/5.jpeg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="462" data-original-width="616" height="434" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkL2r9IF2okt9o_wTR6EdQ_teRl7nMo6ezKlO_wEEUUkTfX7dwdtxH5wztL2-uSrWlsDP6gRdVj3pU22J02XpfrgytVNRd_3_8CKq0WU_lqnVWUEr0sYhM3BDFG-7t1F7FDuvyPsRuKbo/w578-h434/5.jpeg" width="578" /></a></div><br /> <p></p><p><b>Ingredients</b></p><p>Hakka Noodles - 300g</p><p>Garlic cloves - 6 to 8</p><p>Onion - 1 (sliced)</p><p>Mushroom - 200g (sliced)</p><p>Chilli sauce - 2 tbsp</p><p>Soy sauce - 3 tbsp</p><p>Honey - 1 tbsp</p><p>Vinegar - 2 tsp</p><p>Sesame oil - 2 tbsp</p><p>Salt - to taste</p><p><br /></p><p><b>Method</b></p><p>Boil water in a large pot . When the water starts boiling, add noodles and some salt. Cook till al dente and drain the water off using a strainer. Wash the noodles with running water and apply some oil. Heat sesame oil in a kadai, toss in chopped garlic and fry till it turns brown. Add onion, saute for a couple of minutes. Now add mushroom and fry. Add in chilli sauce, soy sauce, honey, vinegar and noodles and fry for a minute. Yummy "Burnt Garlic Mushroom Noodles" is ready.</p>Ranjini Anuphttp://www.blogger.com/profile/02063045233716496269noreply@blogger.com2tag:blogger.com,1999:blog-7229176771190226811.post-2720016147152676802020-09-15T03:14:00.005-07:002020-09-16T05:35:56.727-07:00Meen Mulakittathu<p> </p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwDLi0Jk3lvrpi3juiMDjpZPIadw1-yXSOuMhoO7auCboDBCk9OlSTqHSl8t8llGy3_nZmC0L8r7Tza32vhd3B8msCC3XA1XUWk70YyPWG7mdpvmQ7-Jrs_bq_j0MPQ7jjDb1BG1sGEtU/s815/2.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="583" data-original-width="815" height="431" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwDLi0Jk3lvrpi3juiMDjpZPIadw1-yXSOuMhoO7auCboDBCk9OlSTqHSl8t8llGy3_nZmC0L8r7Tza32vhd3B8msCC3XA1XUWk70YyPWG7mdpvmQ7-Jrs_bq_j0MPQ7jjDb1BG1sGEtU/w603-h431/2.jpeg" width="603" /></a></div><br /><p></p><p><br /></p><p><b>Ingredients</b></p><p>Sardine - 1/2 kg ( cleaned)</p><p>Shallots - 6 to 8 (sliced)</p><p>Garlic cloves - 5 to 6 (chopped)</p><p>Tomatoes - 2 (chopped) </p><p>Tamarind - a marble size (soaked in water and extracted)</p><p>Red Chilli powder - 2 to 3 tsp (according to level of heat)</p><p>Turmeric powder - 1/2 tsp</p><p>Coconut oil - 1tbsp</p><p>Curry leaves - 2 sprigs</p><p>Salt - to taste</p><p><br /></p><p><b>Method</b></p><p>Marinate sardines with red chilli powder, turmeric powder, salt and leave for half an hour. Shallots, garlic and tomatoes are taken in a bowl and crush it with hands. Pour the crushed tomato mix, tamarind extract, salt and some water in a sauce pan and bring it to boil. Once it starts boiling slide in the marinated sardines. Once the fish is cooked, take the sauce pan out from the stove. Heat oil in a tadka pan, temper with curry leaves and pour it on the curry. Mouthwatering "Meen Mulakittathu" is ready. This curry tastes the best with "<a href="https://www.flavourtwist.in/2020/09/kappa.html" target="_blank">Kappa</a>"(tapioca).</p><p><br /></p>Ranjini Anuphttp://www.blogger.com/profile/02063045233716496269noreply@blogger.com0tag:blogger.com,1999:blog-7229176771190226811.post-13084652743826924962020-09-15T01:53:00.005-07:002020-09-16T05:28:58.651-07:00Kappa <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN4_lt-s5QgVyUyMrrJmPKcZ8_Jt9kM9GBe4QejeXAZxP9y7x-VcMhEVezcOKr92nCaDktI1WNqi1gdXNVTedp-91yQUc5GwmcJohyDhPW9zmiM4SE4QMvf_lSiPs9LcdjoPp1thU80KY/s867/1.jpeg" style="margin-left: 1em; margin-right: 1em; text-align: center;"><img border="0" data-original-height="617" data-original-width="867" height="402" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiN4_lt-s5QgVyUyMrrJmPKcZ8_Jt9kM9GBe4QejeXAZxP9y7x-VcMhEVezcOKr92nCaDktI1WNqi1gdXNVTedp-91yQUc5GwmcJohyDhPW9zmiM4SE4QMvf_lSiPs9LcdjoPp1thU80KY/w565-h402/1.jpeg" width="565" /></a><br /><p><br /></p><p><b>Ingredients</b></p><p>Tapioca - 1 kg ( cut into cube pieces)</p><p>Turmeric powder - 1/2 tsp</p><p>Red chilli powder - 1/2 tsp</p><p>Dry red chillies (whole) - 4 to 5 nos</p><p>Curry leaves - 2 sprigs</p><p>Mustard seeds - 2 tsp</p><p>Coconut oil - 1 tbsp to 2tbsp</p><p><br /></p><p><b>Method</b></p><p>Boil water in a large cooking pot. Once the water boils add salt and tapioca pieces, stir well. Once the tapioca is cooked, take the pot from the stove and drain the water using a rice strainer. Heat oil in a sauce pan, temper with mustard seeds, curry leaves and dry red chillies . Add turmeric and red chilli powder to it and stir well. Add Tapioca into it and stir well making sure every piece of tapioca is coated with the tadka. Tasty "Kappa" is ready. Serve it with mouthwatering "<a href="https://www.flavourtwist.in/2020/09/meen-mulakittathu.html" target="_blank">Meen Mulakittathu</a>"(fish curry).</p>Ranjini Anuphttp://www.blogger.com/profile/02063045233716496269noreply@blogger.com0tag:blogger.com,1999:blog-7229176771190226811.post-62430584237855974502020-09-10T05:55:00.006-07:002020-09-13T10:16:47.774-07:00Pal Payasam<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcZK_doueB8DKGTIaCDdBJVEa6XWVn81vTinK_X7EpTflBA5MLQgi2GGuRUv6d24qoHG2yTx0kHbhpw4nyQG9YgnPlv9bwKyEiTjoVMwJd50B2_4nHTBmWr2vvhuxzq_rvLmTH5Ginjcs/s910/2.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="512" data-original-width="910" height="351" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcZK_doueB8DKGTIaCDdBJVEa6XWVn81vTinK_X7EpTflBA5MLQgi2GGuRUv6d24qoHG2yTx0kHbhpw4nyQG9YgnPlv9bwKyEiTjoVMwJd50B2_4nHTBmWr2vvhuxzq_rvLmTH5Ginjcs/w625-h351/2.jpeg" width="625" /></a></div><b><div><b><br /></b></div><div><b><br /></b></div><span style="font-family: Fira Sans Extra Condensed; font-size: large;">Ingredients</span></b></div><div><span style="font-family: Fira Sans Extra Condensed; font-size: large;"><span>Broken Matta Rice - 1/2 </span><span>cup</span></span></div><div><span style="font-family: Fira Sans Extra Condensed; font-size: large;">Milk - 3 cups</span></div><div><span style="font-family: Fira Sans Extra Condensed; font-size: large;"><span>Sugar - </span><span>1/2 cup</span></span></div><div><span style="font-family: Fira Sans Extra Condensed; font-size: large;">Cardamom - 4 to 5 crushed</span></div><div><span style="font-family: Fira Sans Extra Condensed; font-size: large;">Ghee - 2 tbsp</span></div><div><span style="font-family: Fira Sans Extra Condensed; font-size: large;">Raisins & Cashews - for garnishing</span></div><div><span style="font-family: Fira Sans Extra Condensed; font-size: large;">Salt - a small pinch</span></div><div><span style="font-family: Fira Sans Extra Condensed; font-size: large;">Condensed Milk - optional</span></div><div><span style="font-family: Fira Sans Extra Condensed; font-size: large;"><br /></span></div><div><span style="font-family: Fira Sans Extra Condensed; font-size: large;"><br /></span></div><div><span style="font-family: Fira Sans Extra Condensed; font-size: large;"><br /></span></div><div><b><span style="font-family: Fira Sans Extra Condensed; font-size: large;">Method</span></b></div><div><span style="font-family: Fira Sans Extra Condensed; font-size: large;"><span>Wash broken matta rice in water, thoroughly. Cook it in a pressure cooker with milk, sugar and cardamom for atleast 30 minutes in a low flame. Once the rice is properly cooked, we can add some hot milk to it to adjust the consistency, if needed. Condensed milk (optional) can be added for some extra richness. Add a s</span><span>mall pinch of salt to enhance the taste of the payasam. </span><span>Heat a couple of tablespoons of ghee in a tadka pan. Roast raisins and cashews, and pour it to the payasam. Yummy yummy </span><span>"Pal Payasam" is ready to be served.</span></span></div>Ranjini Anuphttp://www.blogger.com/profile/02063045233716496269noreply@blogger.com0tag:blogger.com,1999:blog-7229176771190226811.post-85956323907631783242012-04-06T01:40:00.005-07:002012-04-06T01:44:05.086-07:00Drumstick Brinjal Curry<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9suol1PqlKbpoC_k6jrKXvzSL6jQqyVs_fbnSckHeL9GyRQ5V5WKPXFcFPTfNub0l3LbGrXvzlFexq4f4uTwxV1Kr4uSdVGL6MerygWwnWeq3fhr6M0UkQwnmJck4EL_mzgEVR38wRLw/s1600/Drumstick+Brinjal+Curry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9suol1PqlKbpoC_k6jrKXvzSL6jQqyVs_fbnSckHeL9GyRQ5V5WKPXFcFPTfNub0l3LbGrXvzlFexq4f4uTwxV1Kr4uSdVGL6MerygWwnWeq3fhr6M0UkQwnmJck4EL_mzgEVR38wRLw/s400/Drumstick+Brinjal+Curry.jpg" width="400" /></a></div>
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><strong>I</strong></span><span style="font-family: Arial, Helvetica, sans-serif;"><strong>ngredients</strong></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Drumstick - 3 nos( cut into 2" pieces)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Brinjal - 1/4 kg (cut into large cubic pieces)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Onion - 3 nos (chopped)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Tomatoes - 5 nos (chopped)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Ginger-garlic paste - 1 tbsp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Sambhar Masala - 1 tbsp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Coriander Powder - 1 tsp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Red Chilli Powder - 1/2 tsp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Turmeric Powder - 1/4 tsp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Tamarind - small marble sized (soaked in water and extracted)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Mustard seeds - 1 tsp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Jeera seeds - tsp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Curry leaves - 2 springs</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Chopped Coriander leaves (for garnishing)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Oil</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Method</strong></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Heat 2 tbsp of oil in a kadai, temper with mustard seeds, jeera seeds and curry leaves. Add chopped onion and saute until it turns light brown. Add ginger-garlic paste and fry for a couple of minutes. Now add sambhar masala, coriander powder, red chilli powder, turmeric powder and fry for a few seconds. Add chopped tomatoes and fry until they are done. Now add in drumstick pieces and little salt , mix well. Cover and cook the drumstick pieces until it is half done on a low flame. Remove the lid and add brinjal pieces. Mix well, cover and cook until done. Now add in the tamarind extract (as required) and mix well. Cook for a couple of minutes to attain the required consistency. Add salt if required. Garnish with chopped coriander leaves.</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Yummy Drumstick Brinjal Curry is ready!!</span></div>Ranjini Anuphttp://www.blogger.com/profile/02063045233716496269noreply@blogger.com1tag:blogger.com,1999:blog-7229176771190226811.post-86977448647368010172012-04-06T01:04:00.001-07:002012-04-06T01:04:12.193-07:00Spinach Dal Curry( Cheera Curry)<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1AIW4Cf66D8_dRQNyw5cERqLLilbp5D0PnA6yE_MRX44H2c0TABfju8MebfyqmYRjDWBPib7VkZqhYeA3Q122YkVv-T6ReykFehsmBDTjWesSl3HeBYSeMVwyZfOGQcFeihnIJe2enBo/s1600/Spinach+Dal+Curry.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg1AIW4Cf66D8_dRQNyw5cERqLLilbp5D0PnA6yE_MRX44H2c0TABfju8MebfyqmYRjDWBPib7VkZqhYeA3Q122YkVv-T6ReykFehsmBDTjWesSl3HeBYSeMVwyZfOGQcFeihnIJe2enBo/s400/Spinach+Dal+Curry.jpg" width="400" /></a></div>
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Ingredients</strong></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Spinach - 2 medium bunches (chopped)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Moong dal - 1 cup</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Shallots - 10nos</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Eastern Sambhar Masala - 1 tsp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Turmeric powder - 1/2 tsp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Jeera powder - 1 tsp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Dessicated Coconut - 2 tbsp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Salt</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><strong>For Seasoning</strong></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Mustard seeds - 1 tsp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Urad dal - 1 tbsp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Dry Red Chillies - 3nos</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Chopped Onion - 2 tbsp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Garlic - 2 cloves (finely chopped)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Ghee/Oil - 1 tbsp</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Method</strong></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Boil 4 to 5 cups of water in a Pressure cooker. Once it starts boiling, add moong dal , shallots, sambhar masala, turmeric powder, jeera powder and salt. Mix well and allow it to boil. While it starts boiling add chopped spinach and dessicated coconut. Give it a mix and pressure cook it until a whistle on a high flame and on a low flame for about 5 minutes.</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Heat a tbsp of oil/ghee, temper with mustard seeds, urad dal and dry red chillies. Now add chopped onion and chopped garlic, fry it until they turn brown and done. Pour this seasoning on to the curry and mix well.</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Tasty Healthy Spinach Dal Curry is ready to with served with Plain Rice.</span><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
</div>Ranjini Anuphttp://www.blogger.com/profile/02063045233716496269noreply@blogger.com1tag:blogger.com,1999:blog-7229176771190226811.post-32714866921118269182012-04-05T08:38:00.000-07:002012-04-05T08:38:16.587-07:00Rice Ladoo (Ari Unda)<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQufZcyAlceJneH4OdjT0H7vGKJuFKGu-dNf_kLlkROsclnb78sgBSzrnfZtITXZZdXlXeI1a614YZ5BBAZOOaGjuhPPUn3WDtQShHQUSOi4msZ7Usrc525_TiOqD9_V3TdLgW7ZrNNyI/s1600/Rice+ladoo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="317" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQufZcyAlceJneH4OdjT0H7vGKJuFKGu-dNf_kLlkROsclnb78sgBSzrnfZtITXZZdXlXeI1a614YZ5BBAZOOaGjuhPPUn3WDtQShHQUSOi4msZ7Usrc525_TiOqD9_V3TdLgW7ZrNNyI/s400/Rice+ladoo.jpg" width="400" /></a></div>
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Ingredients</strong></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Parboiled Rice - 2 cups</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Shredded Jaggery - 2 cups</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Dessicated Coconut - 2 cups</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Cardamom powder - 1/2 tsp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Salt - a pinch or 2</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Method</strong></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Dry roast rice in a thick bottomed kadai, until it pops and turns golden brown colour. Remove from flame and spread the rice on a paper to cool. Grind it into a fine powder in a mixer and transfer it into a large mixing bowl. Keep it aside. Now grind together shredded jaggery and dessicated coconut in a mixer to form a thick mixture. Add this jaggery mixture along with cardamom powder and salt to the rice powder. Thoroughly mix all the ingredients together. Now make ladoos out of the mixture.</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Mouth Watering Rice Ladoos are ready!!</span></div>Ranjini Anuphttp://www.blogger.com/profile/02063045233716496269noreply@blogger.com0tag:blogger.com,1999:blog-7229176771190226811.post-88300935564020286402012-03-30T06:42:00.002-07:002012-03-30T06:43:15.044-07:00Coconut Chutney (4)<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuoJcB0KNJCCULZl_2-AD5DxU5U4KmK9mp9X-AKF96qwpRukCNwOEiaimiTMmQMBgI1eSLu7GXp7Ai6GeW0R0cuhoXAk9RGtClDScgg0ovFNFNZH5Fun4KSgJFAVV4kOnm3Sk5NRvFV-I/s1600/Coconut+Chutney.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="292" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiuoJcB0KNJCCULZl_2-AD5DxU5U4KmK9mp9X-AKF96qwpRukCNwOEiaimiTMmQMBgI1eSLu7GXp7Ai6GeW0R0cuhoXAk9RGtClDScgg0ovFNFNZH5Fun4KSgJFAVV4kOnm3Sk5NRvFV-I/s400/Coconut+Chutney.jpg" width="400" /></a></div>
<br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Ingredients</strong></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Coconut - 1/2 (grated)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Roasted Chana Dal - 4 tbsp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Onion - 1 medium(chopped)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Tamarind - 1 small marble-sized</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Green Chillies - 3 nos</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><strong>For Seasoning</strong></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Mustard seeds - 1 tsp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Dry Red Chillies - 2 nos</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Curry leaves - 1 spring</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Chopped Onion - 2 tbsp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Hing - a pinch (Asafoetida)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Oil</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;"><strong>Method</strong></span><br /><br /><span style="font-family: Arial, Helvetica, sans-serif;">Grind all the ingredients 'for grinding ' in a mixer .</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">Seasoning:</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">Heat a tbsp of oil, temper with mustard seeds, curry leaves, red chillies, onion and hing.</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">Pour this tadka over chutney, mix well. Add water if required.</span></span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">Tasty Coconut Chutney is ready!!</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>Ranjini Anuphttp://www.blogger.com/profile/02063045233716496269noreply@blogger.com0tag:blogger.com,1999:blog-7229176771190226811.post-71174417227794596192012-03-29T06:53:00.001-07:002012-03-29T06:53:34.484-07:00Uzhunnu Vada (Medu Vada)<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhObrqJFnDX8HgzjYBM79xFazCrbPwjtGKnEHznKgwzn4TEpF6X8Jr7sRLVPySK5fHOzC4Yml6yVvzJUUhV81Y_o672DM3B2IiM6sRbdr5baY0xLsgblBJRAgALGDLu1Z10LcyO75VSQZg/s1600/Uzhunnu+Vada.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="325" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhObrqJFnDX8HgzjYBM79xFazCrbPwjtGKnEHznKgwzn4TEpF6X8Jr7sRLVPySK5fHOzC4Yml6yVvzJUUhV81Y_o672DM3B2IiM6sRbdr5baY0xLsgblBJRAgALGDLu1Z10LcyO75VSQZg/s400/Uzhunnu+Vada.jpg" width="400" /></a></div>
<br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Ingredients</strong></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Urad dal - 2 cups</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Onion - 1 medium(finely chopped)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Green Chillies - 3nos</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Ginger - 1"piece(finely chopped)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Curry leaves - 2 springs (chopped)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Black Peppercorns - 10nos crushed</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Coconut - 2 tbsp (finely chopped)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Oil - for deep frying</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Salt</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Method</strong></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Wash and soak urad dal for about 2 hours. Wash and grind urad dal into fine paste (no water should be added while grinding). Pour the urad batter into a large mixing bowl. Now mix in onion, green chillies, ginger, curry leaves, coconut pieces and peppercorns mix well. Add salt to taste.</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Heat oil for deep frying in a kadai. Take a lemon sized ball of the urad batter and make a hole in the center. Slide these doughtnut shaped urad batter very carefully in the hot oil. Fry till they turn light golden brown and crispy.</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Delicious Uzhunnu Vada is ready to be served with coconut chutney.</span></div>Ranjini Anuphttp://www.blogger.com/profile/02063045233716496269noreply@blogger.com0tag:blogger.com,1999:blog-7229176771190226811.post-89788086633138749772012-03-27T01:16:00.004-07:002020-09-16T05:38:15.065-07:00Malabar Chicken Biryani (Kozhikodan Chicken Biryani)<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRprnmonGj1ULmqwOwtQK8MktbkDdGX2YkWW83CYHlaLy10-aSh5ta1Wpwyn7sPyu8NXPeio-NfRuKX2Kb_E3wn6lORSUwayeSUFSxpcS6gIWagMYX9qx2PPpNdndRLtcWdKfRd4IxYa8/s1600/Malabar+Chicken+Biryani.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRprnmonGj1ULmqwOwtQK8MktbkDdGX2YkWW83CYHlaLy10-aSh5ta1Wpwyn7sPyu8NXPeio-NfRuKX2Kb_E3wn6lORSUwayeSUFSxpcS6gIWagMYX9qx2PPpNdndRLtcWdKfRd4IxYa8/s400/Malabar+Chicken+Biryani.jpg" width="400" /></a></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<div class="separator" style="clear: both; text-align: center;">
<br /></div>
<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Ingredients</strong></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><strong>For Marination</strong></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Chicken - 6 large pieces (whole chicken is cut into 6 large pieces)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Chilli Powder - 1 tsp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Turmeric Powder - 1/2 tsp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Lemon - 1no (Squeezed)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Salt</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><strong>For Chicken Masala</strong></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Onion - 5 nos(finely sliced)</span><br />
<span style="font-family: Arial;">Tomatoes - 5nos(chopped)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Finely chopped Ginger - 5 tbsp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Garlic - 15 cloves (crushed)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Green Chillies - 3 to 4 finely chopped</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Garam Masala Powder - 1 tsp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Black Pepper Powder - 1 tsp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Chilli Powder - 1/2 tsp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Turmeric Powder -1/4 tsp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Curry leaves - 4 to 5 springs</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Chopped Coriander Leaves - 1/4 cup</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Salt</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><strong>For Biryani Rice</strong></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Jeera rice/ Kayama Rice - 4 cups</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Whole Spices - Cloves-6 to8, Cardamom- 4, Cinnamon Stick (1" piece)- 3 to 4, Bay leaf - 2</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Ghee - 4tbsp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Oil - 6 tbsp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Water - 7 cups</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><strong>For Layering & Garnis</strong>hing</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Onion - 3 large (Finely sliced)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Raisins & Cashewnuts</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Kesar/Saffron - a pinch soaked in warm milk</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Rose water - 1 tbsp( dilute it with some water)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Chopped Coriander leaves</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Chopped Mint leaves</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Lemon- 1 nos(juice for sprinkling while layering)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Garam Masala - 1-2 tsp for sprinkling while layering)</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><strong>For Sealing the Biryani pot</strong></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Atta Dough</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Method</strong></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Marinate the chicken pieces with the "ingredients for Marination". Keep it aside for 30 minutes. Fry Onion, Raisins and Cashewnuts(for layering/garnishing) separately until golden brown. Keep it aside. Wash and Soak the rice in excess water for 30 minutes.</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Heat oil in a non-stick pan and sear the marinated chicken pieces(this help to lock the moisture of the chicken pieces and also the pieces remains intact in later procedures). Once done, remove it one by one and keep it aside. To this oil add onions and saute until it turns light brown. Now add in ginger, garlic and green chillies and fry for a couple of minutes. Add garam masala, pepper powder, chilli powder and turmeric podwer fry for a few seconds. Chopped tomatoes are added and fried until done(make sure the masala mixture is done properly and there is no water content as such before adding Chicken pieces). Add seared chicken pieces and coat it with the masala and cover it for 5 minutes in a low flame. Remove the lid and cook for about 2 minutes. Remove from flame and Keep it aside.</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Heat the ghee and oil together in a non-stick pan(for cooking the rice). Add whole spices to it. Now add 7 cups of water and bring to a boil. Meanwhile wash the soaked rice and drain it. Now add rice to the boiling water, mix it well. Cover and cook the rice in a low flame until done.</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">In a thick bottom large vessel, first layer the chicken masala. Follow it with a thin layer of rice. Spread a layer of fried onions, raisins, cashewnuts, chopped coriander leaves, mint leaves , garam masala, lemon juice, rose water and Saffron. Then again add a layer of rice. Again spread layer of fried onions and other ingredients. Cover it with a lid and seal the lid with atta dough. Cook it in a medium flame for 5 minutes and in a low flame for another 5 minutes.</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Delicious Malabar Chicken Biryani is ready. </span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Servings</strong>: (Serves - 6)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">It is served in a different technique. You place a chicken piece with masala in the center of the plate and cover it with enough rice. Garnish it with fried onion, cashewnuts, raisins and chopped coriander leaves. This delicious Biryani can be served with onion raita , lemon pickle and prawn chammanthi.</span><br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br />
<br /></div>Ranjini Anuphttp://www.blogger.com/profile/02063045233716496269noreply@blogger.com0tag:blogger.com,1999:blog-7229176771190226811.post-65569058290782051692012-03-18T02:29:00.003-07:002012-03-19T07:00:43.994-07:00Rava Ladoo (Suji Ladoo)<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_JlBD3KXXvPoElB-sp3TUXGqZHIC0iWOB57Eb33pkX8NBE1qXs0eUr8s9h8ikvB2dg7QTAyMuCCmvzldwdOauzWN6D41WtEkb8NTRN_gI1S7lz99ts10g12adEr2xvF98mY24gdhUezE/s1600/Rava+ladoo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="296" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_JlBD3KXXvPoElB-sp3TUXGqZHIC0iWOB57Eb33pkX8NBE1qXs0eUr8s9h8ikvB2dg7QTAyMuCCmvzldwdOauzWN6D41WtEkb8NTRN_gI1S7lz99ts10g12adEr2xvF98mY24gdhUezE/s400/Rava+ladoo.jpg" width="400" /></a></div>
<br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Ingredients</strong></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Rava - 2 cups</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Sugar - 2 cups</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Ghee - 1/2 cup</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Desiccated Coconut - 1 1/2 cup</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Cardamom powder - 1/4 tsp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Almond/Cashewnut/Pistachios(coarsely ground) -1/4 cup</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Kesar/Saffron - 1 pinch(optional)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Raisins - 1/4 cup</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Nestle Condensed milk - 1/2 a can</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Method</strong></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Heat the ghee in a kadai. Once the ghee is hot enough, simmer the flame and roast raisins.Remove raisins from the hot ghee and keep it aside. Now roast rava over low flame till you get a nice aroma of roasted rava. Add sugar to it, mix well. Now add desiccated coconut, cardamom powder, raisins, coarsely ground cashewnut mixture and saffron. Mix well in a low flame. Once done, add 1/2 a tin of condensed milk to the mixture, mix well and turn off the flame. Transfer the contents into a large mixing bowl. Now make ladoos out of the mixture( please make sure the mixture is still warm enough). Little warm milk can be added if in case the mixture needs little more moisture.</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Yummy Rava Ladoos are ready!! <br /></span><br />
<!-- __MR-SECTION-STEPS-ENTRY-TXT --></div>Ranjini Anuphttp://www.blogger.com/profile/02063045233716496269noreply@blogger.com0tag:blogger.com,1999:blog-7229176771190226811.post-29837121353737244622012-03-03T07:58:00.002-08:002012-03-03T07:59:08.564-08:00Chicken White Korma<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU3ZAzZ9sROfXrknlOF7b0Xi-UYyoo-MFp8-iH9_DtNhB5U3KNgmxor7jYcnNMm-1P8SYx4M8r7o3eYPclKJecmpAUAHH5n7pZstuanSHEpdc9FW2SL3Xr0COx43dS0YiDUk2DzRFibAs/s1600/whitekor.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="297" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjU3ZAzZ9sROfXrknlOF7b0Xi-UYyoo-MFp8-iH9_DtNhB5U3KNgmxor7jYcnNMm-1P8SYx4M8r7o3eYPclKJecmpAUAHH5n7pZstuanSHEpdc9FW2SL3Xr0COx43dS0YiDUk2DzRFibAs/s400/whitekor.jpg" width="400" /></a></div>
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Ingredients</strong></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Chicken - 500gm</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Onion - 2 large (finely chopped)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Ginger-garlic paste - 1 tbsp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Green Chillies - 4 nos (slit)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Tomatoes - 4 nos (finely chopped)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Curd - 1 1/2 cup</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Whole Spices - Cinnamon - 1"stick, Cloves - 5 nos, Bay leaf- 1,Fennel seeds - 1/4tsp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Salt</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><strong>For Grinding</strong></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Coconut - 1/2 grated</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Cashewnuts - 15 nos</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Poppy seeds - 20gm</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">For Garnishing</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Finely chopped Coriander leaves - (optional)</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Method</strong></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Marinate the chicken pieces with ginger-garlic paste,curd and salt. Keep it aside for 30 minutes.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Grind together all the 'ingredients for grinding' to a fine paste in a mixer. Keep aside.</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Heat a tbsp of oil in a kadai, temper with the whole spices. Saute the chopped onions until it turns light brown. Add green chillies and chopped tomatoes and fry until the oil separates. Now add marinated chicken pieces, mix well. Cover the lid, and cook in low flame until done. Remove the lid add the ground paste and mix well. In a medium flame, allow the curry to boil. Add salt if required. Once the curry is boiled, remove from flame. Garnish with chopped coriander leaves.</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Mouth-watering Chicken Korma is ready.</span><br />
<br />Ranjini Anuphttp://www.blogger.com/profile/02063045233716496269noreply@blogger.com0tag:blogger.com,1999:blog-7229176771190226811.post-71208319114449540772012-03-03T07:09:00.000-08:002012-03-05T17:05:57.649-08:00Malabar Mutta Pathiri (Egg Omlette)<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigr6lnr5DjSOUwC4BQdyOrno1khzVEIylfqSC1dHPzO-K2C1hkKbVUxjPaX_I91e75lCNgRmvyr5I-uoO8Z50CE2EWu0H-Dg6OTrRqIllDTqqZIBkDf0XwNsEMzUv8QaARhynw7krv64s/s1600/eggomle.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEigr6lnr5DjSOUwC4BQdyOrno1khzVEIylfqSC1dHPzO-K2C1hkKbVUxjPaX_I91e75lCNgRmvyr5I-uoO8Z50CE2EWu0H-Dg6OTrRqIllDTqqZIBkDf0XwNsEMzUv8QaARhynw7krv64s/s400/eggomle.jpg" width="400" /></a></div>
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Ingredients</strong></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Eggs - 5 nos</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Onion - 1 large (chopped)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Green Chillies - 2 nos (finely chopped)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Finely Grated Coconut - 1 cup </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Finely chopped Ginger - 1 tbsp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Curry leaves - 3 springs (chopped)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Salt</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Method</strong></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Beat the eggs and add all the above ingredients, except oil and mix well. Heat a tsp of oil on a non-stick tava, pour egg mixture like one do for pan cake. Cover and cook in a low flame. Once done flip over and cook without lid. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Yummy Mutta Pathiri is ready.</span><br />
<br />
<br />
<br /></div>Ranjini Anuphttp://www.blogger.com/profile/02063045233716496269noreply@blogger.com0tag:blogger.com,1999:blog-7229176771190226811.post-63558696567366523922012-02-06T03:12:00.000-08:002012-03-18T02:34:58.307-07:00Chicken Kheema Paratha<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBhgSDC8kFtPXMUAJzA4aqT1iQREfWLzyVR3xCn-wrWFE6MG_1bDR9OljQ0lRQCmdBINmTQF5MnOAgCGZyzLo3A_ClldegtWiHNb_fMY_YEjkBgCw0klSwP4T-uYxRTVkrTdE4-Zba0W4/s1600/DSC09929.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="286" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBhgSDC8kFtPXMUAJzA4aqT1iQREfWLzyVR3xCn-wrWFE6MG_1bDR9OljQ0lRQCmdBINmTQF5MnOAgCGZyzLo3A_ClldegtWiHNb_fMY_YEjkBgCw0klSwP4T-uYxRTVkrTdE4-Zba0W4/s400/DSC09929.jpg" width="400" /></a></div>
<br />
<strong><span style="font-family: Arial, Helvetica, sans-serif;">For Kheema Stuffing</span></strong><br />
<br />
<strong><span style="font-family: Arial;">Ingredients</span></strong><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Minced Chicken - 400g</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Onion - 2 nos (finely chopped)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Ginger-garlic paste - 1 tbsp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Coriander powder - 1 tsp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Eastern Chicken masala powder - 2 tbsp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Red Chilli powder - 1/2 tsp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Turmeric powder - 1/2 tsp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Finely chopped coriander leaves - 1/4 cup</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Lemon - 1</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Oil</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Salt</span><br />
<br />
<strong><span style="font-family: Arial, Helvetica, sans-serif;">Method</span></strong><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Heat a tbsp of oil, saute onion until light brown. Add ginger-garlic paste and fry for a couple of minutes. Add coriander powder, chicken masala powder, red chilli powder and turmeric powder, fry for a minute or two. Now add minced chicken and salt, mix well. Cover the lid, cook in low flame until done. Remove the lid, fry until dry. Add salt if necessary.Remove from flame. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Sprinkle lemon juice and add chopped coriander leaves, mix well and allow to cool.</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><strong><span style="font-family: Arial, Helvetica, sans-serif;">For Paratha
Dough</span><br /><br /><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></strong><br /><span style="font-family: Arial, Helvetica, sans-serif;">Atta( Wheat Flour) -2
cups</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">Oil - 1
tbsp</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">Salt</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">Water</span><br /><br /><strong><span style="font-family: Arial, Helvetica, sans-serif;">Method</span></strong><br /><span style="font-family: Arial, Helvetica, sans-serif;">Mix atta, oil and salt in a
mixing bowl. Add water gradually and make a dough.Let it rest for 30
minutes.</span><br /><br /><br /><span style="font-family: Arial, Helvetica, sans-serif;">Divide the paratha dough into
golf-ball sized portions. Take each ball roll it into 5"circle.Place a tbsp of
kheema mix in the centre, seal it to form a stuffed ball. Press down gently to
flatten. Roll it into Parathas and roast it on hot tawa with oil/ghee. </span></span><br />
<br />
<span style="font-family: Arial;">Delicious Chicken Kheema Paratha is ready.</span></div>Ranjini Anuphttp://www.blogger.com/profile/02063045233716496269noreply@blogger.com0tag:blogger.com,1999:blog-7229176771190226811.post-48375883849916269192012-02-06T02:25:00.000-08:002012-02-06T02:26:01.721-08:00Coconut Chutney (3)<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipxtBUayyt2tyjsd1P1-0Uy00-Fd4V2vwjptjk7ZwXYlp-HR4X-Ns0Mmdb8R0rX8q9i5KxL_Q7Y2BATpESrJ9hQdBeLQocO_ShyPHNFVZBg0Yv21k5EpR5pFYIOrbYC-hmnpzxHT51F8w/s1600/coconchut.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="298" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEipxtBUayyt2tyjsd1P1-0Uy00-Fd4V2vwjptjk7ZwXYlp-HR4X-Ns0Mmdb8R0rX8q9i5KxL_Q7Y2BATpESrJ9hQdBeLQocO_ShyPHNFVZBg0Yv21k5EpR5pFYIOrbYC-hmnpzxHT51F8w/s400/coconchut.jpg" width="400" /></a></div>
<br />
<br />
<strong><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></strong><br />
<span style="font-family: Arial, Helvetica, sans-serif;">For Grinding</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Coconut - 1/2 (grated)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Shallots - 6 nos (or 1/2 an onion can be used)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Tamarind - 1 small marble-sized ball</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Green Chillies - 2 nos</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Ginger - 1 inch (piece)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Salt</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">For Seasoning</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">Mustard seeds -
1tsp</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">Dry
Red Chillies - 1or 2 nos</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">Curry leaves - 1
spring</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">Oil - 1
tbsp</span></span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><strong><span style="font-family: Arial, Helvetica, sans-serif;">Method</span></strong></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">Grind all the
ingredients 'for grinding ' in a mixer .</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">Seasoning:</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">Heat a tbsp of oil, temper
with mustard seeds, curry leaves and red chillies.</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">Pour this tadka over chutney,
mix well. Add water if required.</span></span></span><br />
<br />
<br />
</div>Ranjini Anuphttp://www.blogger.com/profile/02063045233716496269noreply@blogger.com0tag:blogger.com,1999:blog-7229176771190226811.post-85655306371071912082012-02-06T02:11:00.000-08:002012-02-06T09:55:30.690-08:00Wheat Dosa<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijsqn_5ZKSNri7Lu_1Qbkxby1cqC3qkrxeqZMG9v12oFoY0WMV3c1efIo09tdvnjSDsHqUZV_TGYZMYuhtf4UhvUj2WhTHBSItozID-REWz72iNN3IZDIqIv-hyD9BRbbRtDThGQvn-uA/s1600/guddos.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="326" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijsqn_5ZKSNri7Lu_1Qbkxby1cqC3qkrxeqZMG9v12oFoY0WMV3c1efIo09tdvnjSDsHqUZV_TGYZMYuhtf4UhvUj2WhTHBSItozID-REWz72iNN3IZDIqIv-hyD9BRbbRtDThGQvn-uA/s400/guddos.jpg" width="400" /></a></div>
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><strong><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></strong></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">Whole Wheat (grains) - 2
cups</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">Grated
Coconut - 1 cup</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">Salt</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">Oil
</span><br /><br /><strong><span style="font-family: Arial, Helvetica, sans-serif;">Method</span></strong><br /><span style="font-family: Arial, Helvetica, sans-serif;">Wash and soak wheat grains in
water, overnight. Grind wheat and grated coconut in a mixer. Make sure the wheat
batter is little grainy. Add salt. Keep it aside for about 15
minutes.</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">Heat
a non-stick dosa tawa. Pour the batter in the centre of the tawa and spread it
from inside out. Once done flip over and roast it with little
oil.</span><br /><br /><span style="font-family: Arial, Helvetica, sans-serif;">Tastier Healthier Atta Dosa is
ready to be served with coconut chutney.</span></span><br />
<br /></div>Ranjini Anuphttp://www.blogger.com/profile/02063045233716496269noreply@blogger.com1tag:blogger.com,1999:blog-7229176771190226811.post-78940680151172570562012-02-06T01:25:00.000-08:002012-02-06T01:25:35.791-08:00Prawn Roast<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsItUGZtqv6DLF-C2YiCHyVoGci0fIT4Gcp21LcwmpO5FpZ4E1eQV0XyJrPphNlTMb5NgUwumxGO8ZHFwUDkJ68_qo38-CKEAO3MJ_Q1nMbrh_BfkrQOOp7FvV1qd5NZgmnpP6S_nYr7M/s1600/gudpr.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="291" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsItUGZtqv6DLF-C2YiCHyVoGci0fIT4Gcp21LcwmpO5FpZ4E1eQV0XyJrPphNlTMb5NgUwumxGO8ZHFwUDkJ68_qo38-CKEAO3MJ_Q1nMbrh_BfkrQOOp7FvV1qd5NZgmnpP6S_nYr7M/s400/gudpr.jpg" width="400" /></a></div>
<br />
<strong><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></strong><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Cleaned Prawns - 250g</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Onion - 2 nos</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Ginger-garlic paste - 1 1/2 tbsp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Tomato - 5 nos</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Roasted coriander powder - 2 tbsp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Chilli powder - 1tsp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Turmeric powder -1/2 tsp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Curry leaves - 2 springs</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Oil - 2 tbsp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Salt</span><br />
<br />
<strong><span style="font-family: Arial, Helvetica, sans-serif;">Method</span></strong><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Heat oil in a kadai,temper with curry leaves, saute finely chopped onions until light brown. Add ginger-garlic paste, fry a couple of minutes. Now add roasted coriander powder,chilli powder and turmeric powder, fry for a minute. Add chopped tomatoes and little salt,stir well. Cover the lid and cook the tomatoes for around 10 minutes in low flame . Once
done, remove the lid. Mash the tomatoes, while stirring the curry.Once the
tomatoes are thoroughly fried and gravy starts thickening, add prawns. Mix well, cover and cook in a low flame,until done. Add salt if necessary. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">For seasoning:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Heat a tbsp pf oil, temper with curry leaves.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Pour this tadka over the curry.Mix well.</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Mouth-watering Prawn masala is ready to be served with Dosa, Chappati, Puri or even Plain rice.</span></div>Ranjini Anuphttp://www.blogger.com/profile/02063045233716496269noreply@blogger.com1tag:blogger.com,1999:blog-7229176771190226811.post-6804776960492861442012-01-06T01:51:00.000-08:002012-01-06T19:28:42.772-08:00Malabar Chicken Curry<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrJd7UCVKqKUZV5UmOTP7Vz6SidGaJFiOsAvcwX8j7oF7d5VJnGkJKLWZyH-QBt7236X9MjHYLQeHez-r1_ZcomgV2KaS0wxn8Xg87Zmzdzi8VYJMLW4bikYtkPlVqugKxzD6II09t20M/s1600/gud.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="272" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrJd7UCVKqKUZV5UmOTP7Vz6SidGaJFiOsAvcwX8j7oF7d5VJnGkJKLWZyH-QBt7236X9MjHYLQeHez-r1_ZcomgV2KaS0wxn8Xg87Zmzdzi8VYJMLW4bikYtkPlVqugKxzD6II09t20M/s400/gud.jpg" width="400" /></a></div>
<br />
<strong><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></strong><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Chicken - 1/2 kg (cut into medium-sized pieces)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Onion - 2 nos (finely sliced)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Ginger-garlic paste - 2tbsp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Tomatoes - 4 nos ( finely chopped)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Chilli powder - 1/2 tsp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Turmeric powder - 1/2 tsp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Chicken Masala powder - 2 tbsp(Eastern Chicken Masala)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Oil</span><br />
<br /><strong><span style="font-family: Arial, Helvetica, sans-serif;">For Roasting </span></strong><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Coconut - 1/2 (grated)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Shallots - 6 nos</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Dry Red Chillies - 3 nos</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Coriander seeds - 3 tbsp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Whole Spices - Cardamom-2, Cloves -6, Cinnamon - 2 small sticks, Fennel seeds - 1/4tsp</span><br />
<br />
<strong><span style="font-family: Arial, Helvetica, sans-serif;">For Seasoning (Tadka)</span></strong><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Dry Red Chillies -2nos</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Curry leaves - 2 springs</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Oil - 1tbsp</span><br />
<br />
<strong><span style="font-family: Arial, Helvetica, sans-serif;">Method</span></strong><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">Marinate chicken pieces
with chilli powder, turmeric powder and salt. Keep it aside ( for 30
minutes).</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">Dry roast all the ingredients 'for roasting' in a non-stick pan.Once done, grind it into a fine paste.Keep it aside.</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">Heat
2 tbsp of oil in a kadai. Saute Onion until it turns transparent .Add ginger-garlic
paste, fry for 2 minutes .Now add
chicken masala powder fry for a minute. Add in chopped tomatoes
and chicken. Mix well, cover it and cook in high flame until it boils. Now turn
down to low and cook until chicken is done. Add ground masala paste to it, mix well and bring it to boil. Now add salt if required. Cover the lid, turn the flame down to low for about 5 minutes. Oil floats on top of the curry, indicates, the curry is done.</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">Heat a tbsp of oil, temper with curry leaves and red chillies.Pour it over the curry, mix well.</span></span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">Delicious Malabar Chicken Curry is ready to be used with Rice/Puttu/Appam/Chappathi or even Puri.</span></span></div>Ranjini Anuphttp://www.blogger.com/profile/02063045233716496269noreply@blogger.com0tag:blogger.com,1999:blog-7229176771190226811.post-42753272038393178582012-01-06T01:10:00.000-08:002012-01-06T01:13:28.316-08:00Soy Chunks Masala<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2AEY9-I7dT8laltVMNfd1gz-8iYo1SDAUySUxbqk6U65cRCwoE9X6DfnvwIBTqn9IeD_f1rvY2IbJBaNskhVDSYdiwd1jXRc3rrrcxtJz2-wARljlZitBe6VrlSS0orTHFK3pjDIPIkA/s1600/bestsoy.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="280" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2AEY9-I7dT8laltVMNfd1gz-8iYo1SDAUySUxbqk6U65cRCwoE9X6DfnvwIBTqn9IeD_f1rvY2IbJBaNskhVDSYdiwd1jXRc3rrrcxtJz2-wARljlZitBe6VrlSS0orTHFK3pjDIPIkA/s400/bestsoy.jpg" width="400" /></a></div>
<br />
<strong><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></strong><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Soy Chunks - 100g</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Onion - 3 nos (chopped)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Tomatoes - 5 nos (chopped)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Ginger-garlic paste - 2 tbsp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Chilli Powder - 1tsp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Turmeric Powder - 1/2 tsp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Coriander Powder - 1 tbsp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Garam Masala Powder - 1tbsp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Jeera Seeds - 1tsp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Coriander leaves chopped - 1/4 cup</span><br />
<span style="font-family: Arial;">Lemon - 1</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Oil</span><br />
<br />
<strong><span style="font-family: Arial, Helvetica, sans-serif;">Method</span></strong><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Fill 3/4th of a sauce pan with water, add soy chunks and salt, bring it to boil. Boil for 5 minutes. Remove from fire. After around 10 minutes, drain out the water. Rinse it twice or thrice in fresh water. Squeeze out excess water from the chunks.Keep it aside.</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Heat 2 tbsp of oil in a kadai,splutter jeera seeds. Add onion and saute until it turns light brown. Add ginger-garlic paste and fry for a couple of minutes. Now add coriander powder, garam masala powder, red chilli powder and turmeric powder, fry for a few seconds. Add in chopped tomatoes and add little salt. Cover the lid and cook the tomatoes for around 10 minutes in low flame . Once done, remove the lid. Mash the tomatoes, while stirring the curry.Once the tomatoes are thoroughly fried and gravy starts thickening, add soy chunks. Mix well, cover the lid, cook for 5 minutes in low flame( Soy Chunks absorbs the species, flavours from the gravy just like a sponge) . Remove the lid, add salt if required.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Garnish the curry with chopped coriander leaves. Sprinkle lemon juice. </span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Yummy Healthy Soy Chunks Masala is ready. </span><br />
<br />
<br />
</div>Ranjini Anuphttp://www.blogger.com/profile/02063045233716496269noreply@blogger.com0tag:blogger.com,1999:blog-7229176771190226811.post-16701579496939363062012-01-02T00:48:00.001-08:002012-03-18T02:34:44.338-07:00Paneer Paratha<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZjpwS2i_CyrYR3vikDePTBbJGeam_8stAgWpI8bG1n4vpO6RWYeJbSkwNJYEx62Y52APUcfvaoEUAx0_eqzq9Ls6adaeoLpYMHbbsAIVp-6bSGddIBLBd8e8pJBASrKUqGlTHX-BeHBI/s1600/gudd.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="266" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZjpwS2i_CyrYR3vikDePTBbJGeam_8stAgWpI8bG1n4vpO6RWYeJbSkwNJYEx62Y52APUcfvaoEUAx0_eqzq9Ls6adaeoLpYMHbbsAIVp-6bSGddIBLBd8e8pJBASrKUqGlTHX-BeHBI/s400/gudd.jpg" width="400" /></a></div>
<br />
<strong><span style="font-family: Arial, Helvetica, sans-serif;">For Paneer Filling</span></strong><br />
<br />
<strong><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></strong><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Paneer - 200g(grated)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Onion - 1 nos (finely chopped)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Green Chillies - 3 nos (finely chopped)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Coriander leaves (finely chopped) - 1 cup</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Jeera Seeds - 1 tbsp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Salt</span><br />
<br />
<strong><span style="font-family: Arial, Helvetica, sans-serif;">Method</span></strong><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Mix together all the ingredients 'for Paneer filling' together. Keep it aside.</span><br />
<br />
<strong><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">For Paratha
Dough</span></span></strong><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><strong><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></strong><span style="font-family: Arial, Helvetica, sans-serif;">Atta( Wheat Flour) -2
cups</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">Oil - 1
tbsp</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">Salt</span><br /><span style="font-family: Arial, Helvetica, sans-serif;">Water</span></span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><strong><span style="font-family: Arial, Helvetica, sans-serif;">Method</span></strong><br /><span style="font-family: Arial, Helvetica, sans-serif;">Mix atta, oil and salt in a
mixing bowl. Add water gradually and make a dough.Let it rest for 30
minutes.</span></span><br />
<br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">Divide the paratha dough
into golf-ball sized portions. Take each ball roll it into 5"circle.Place a tbsp
of Paneer mix in the centre, seal it to form a stuffed ball. Press down gently to
flatten. Roll it into Parathas and roast it on hot tawa with oil/ghee. This
paratha goes well with pickle and curd.</span></span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">Yummy Healthy Paratha is ready.</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>Ranjini Anuphttp://www.blogger.com/profile/02063045233716496269noreply@blogger.com0tag:blogger.com,1999:blog-7229176771190226811.post-78546646163020877562012-01-02T00:41:00.000-08:002012-01-02T00:42:27.472-08:00Tomato Chutney<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-AvWRx_am3mg/TwFtdyeIeFI/AAAAAAAAAZk/0yuwIinsTGs/s1600/chutneytom.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-AvWRx_am3mg/TwFtdyeIeFI/AAAAAAAAAZk/0yuwIinsTGs/s400/chutneytom.jpg" width="400" /></a></div>
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Ingredients</strong></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Onion - 1 no (large)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Tomatoes - 5 nos (ripe)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Chilli powder - 1 tsp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Mustard Seeds - 1/2 tsp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Curry leaves - 1 spring</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Sesame oil/any oil - 1 tbsp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Salt</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Method</strong></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Heat oil in a non-stick pan, splutter mustard seeds. Saute chopped onion along with curry leaves.Once onion turns light brown add chilli powder, fry for a couple of seconds. Add chopped tomatoes and little salt,cover and cook for about 10 minutes in a low flame. Remove the lid. In a medium flame, start mashing the cooked tomatoes while stirring. Once tomatoes are properly mashed and oil separates from it, add salt and remove from flame.</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Mouth-watering Tomato Chutney is ready to be served with Dosa, Idli or Chappathi.</span><br />
<br />
<br />
</div>Ranjini Anuphttp://www.blogger.com/profile/02063045233716496269noreply@blogger.com0tag:blogger.com,1999:blog-7229176771190226811.post-2827777036993405862011-12-31T04:13:00.000-08:002012-03-18T02:34:44.346-07:00Atta Puttu<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-M_cnVfhZFxs/Tv77-x4wURI/AAAAAAAAAYA/WOkSQLtJg0s/s1600/blog+atta.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="277" src="http://3.bp.blogspot.com/-M_cnVfhZFxs/Tv77-x4wURI/AAAAAAAAAYA/WOkSQLtJg0s/s400/blog+atta.jpg" width="400" /></a></div>
<br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><strong><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></strong></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">Atta (wheat flour) - 3 cups</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">
<span style="font-family: Arial, Helvetica, sans-serif;">Coconut - 1/2 (
grated)</span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">
<span style="font-family: Arial, Helvetica, sans-serif;">Salt </span></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">
<span style="font-family: Arial, Helvetica, sans-serif;">Water</span><br /><br /><strong><span style="font-family: Arial, Helvetica, sans-serif;">Utensils</span></strong></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">
<span style="font-family: Arial, Helvetica, sans-serif;">Puttu
Maker</span></span><br />
<br />
<div>
<strong><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">Method</span></span></strong></div>
<span style="font-family: Arial, Helvetica, sans-serif;">
Dissolve about a tsp of salt in a cup of water, keep it aside.<span style="font-family: Arial, Helvetica, sans-serif;">Take atta in a mixing bowl, gradually sprinkle salted water and mix, to moisten the flour.Sprinkling and mixing should be continued until atta is thoroughly moisten(or until small lumps appear).Stop sprinkling water once lumps appear. Keep this mix in refridgerator for half an hour.Take it out and run it in a mixer, to remove lumps.</span></span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">Place Puttu-kudam on the stove, fill 1/2 of it with water bring it to a boil. Meanwhile fill Puttu-kutti - a handful of grated coconut, followed by 3 handful of atta, then a handful of grated coconut, repeating the same until puttu-kutti is full. Close the lid and place it over Puttu-kudam and steam on high flame for 5 minutes and then on low-flame for 5 minutes.</span></span></span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;"><span style="font-family: Arial, Helvetica, sans-serif;">Healthy Tasty Atta Puttu is ready to be served with Kadala Curry/Cheruppayur Curry.</span></span></span><br />
<br />
<br />
<br />
<br />
<br /></div>Ranjini Anuphttp://www.blogger.com/profile/02063045233716496269noreply@blogger.com0tag:blogger.com,1999:blog-7229176771190226811.post-67316099183769130862011-12-31T02:22:00.000-08:002012-01-01T03:33:21.803-08:00Kadala Curry (Bengal gram Curry)<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-tvQuwJjL7cQ/Tv7iA10WaGI/AAAAAAAAAXo/2KuetY0U88c/s1600/kadala1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="296" src="http://3.bp.blogspot.com/-tvQuwJjL7cQ/Tv7iA10WaGI/AAAAAAAAAXo/2KuetY0U88c/s400/kadala1.jpg" width="400" /></a></div>
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Ingredients</strong></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Bengal gram(black chick pea)- 2cups</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Onion - 1 no (sliced)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Green Chillies - 3 nos (slit)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Ginger - 1 inch (chopped)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Tomatoes - 2 nos(chopped)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Turmeric Powder- 1/2 tsp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Oil - 1tbsp</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">For Roasting</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Coconut - 1/2 (grated)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Shallots - 3 sliced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Dry red chillies - 3nos</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Coriander seeds - 3 tbsp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Whole Spices - Cardamom-2, Cloves-6,Cinnamon Stick-1,Aniseed-1</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Black Pepper-corns - 1 tbsp</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">For Seasoning</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Mustard seeds - 1 tsp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Dry Red Chillies -2nos</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Curry leaves - 1 spring</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Sliced coconut pieces - 2 tbsp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Shallots - 5 sliced</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Oil - 1tbsp</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;"><strong>Method </strong></span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Wash and Soak chick peas, overnight. </span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Pressure cook chick peas adding turmeric powder and salt.Keep it aside. Now dry roast all the ingredients 'for roasting' in a non-stick pan.Once done, keep it aside to cool down.Grind it into a fine paste.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Heat a tbsp of oil in a kadai, saute onion,green chillies,ginger and tomatoes.Once done add ground masala paste and cooked chick peas,mix well. Add enough water,bring it to a boil. Add salt.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Seasoning:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Heat a tbsp of oil, temper with mustard seeds, dry chillies, curry leaves,coconut pieces and shallots.Pour this tadka over the curry,mix well.</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Yummy Kadala Curry is now ready. Serve it hot with Puttu/Appam.</span><br />
<br />
</div>Ranjini Anuphttp://www.blogger.com/profile/02063045233716496269noreply@blogger.com0tag:blogger.com,1999:blog-7229176771190226811.post-9744341084880578772011-12-28T05:11:00.001-08:002012-01-01T03:30:20.339-08:00Coconut Chutney (2)<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-rj22G-cTmsM/TvwT-u1C6QI/AAAAAAAAAXQ/aGghaxdGU7U/s1600/blog+red+chutn.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="236" src="http://3.bp.blogspot.com/-rj22G-cTmsM/TvwT-u1C6QI/AAAAAAAAAXQ/aGghaxdGU7U/s320/blog+red+chutn.jpg" width="320" /></a></div>
<br />
<br />
<strong><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></strong><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">For grinding</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Coconut - 1/2 (grated)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Shallots - 5 nos ( or 1/2 an onion can be used)</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Dry Red Chillies - 4-5nos</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Tamarind - 1 small marble sized</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Salt</span><br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">For Seasoning</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Mustard seeds - 1tsp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Dry Red Chillies - 1or 2 nos</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Curry leaves - 1 spring</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Oil - 1 tbsp</span><br />
<br />
<strong><span style="font-family: Arial, Helvetica, sans-serif;">Method</span></strong><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Burn dry red chillies on direct flame from stove or dry roast it in a non-stick pan. Grind the roasted red chillies along with other ingredients (for grinding). Add salt and enough water.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Seasoning:</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Heat oil , temper with mustard chillies, dry red chillies and curry leaves.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Pour this tadka over the chutney , mix well.</span><br />
<br /></div>Ranjini Anuphttp://www.blogger.com/profile/02063045233716496269noreply@blogger.com0tag:blogger.com,1999:blog-7229176771190226811.post-74133494111029380192011-12-28T01:12:00.000-08:002012-03-18T02:34:44.354-07:00Methi ka Paratha<div dir="ltr" style="text-align: left;" trbidi="on">
<div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-mDkRauich5Y/TvrdBRiNxeI/AAAAAAAAAXE/pZRIF5W9I2o/s1600/parat+2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="350" src="http://3.bp.blogspot.com/-mDkRauich5Y/TvrdBRiNxeI/AAAAAAAAAXE/pZRIF5W9I2o/s400/parat+2.jpg" width="400" /></a></div>
<br />
<strong><span style="font-family: Arial, Helvetica, sans-serif;">For Methi Stuffing</span></strong><br />
<br />
<strong><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></strong><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Methi(Fenugreek) leaves - 1 large or 2 medium bunches</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Onion - 1 large</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Ginger-garlic paste - 1tbsp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Coriander powder - 1 tsp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Garam masala powder - 1tsp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Chilli powder- 1tsp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Turmeric powder- 1/2 tsp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Gram flour(Besan) - 2tbsp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Jeera Seeds - 1tbsp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Oil</span><br />
<br />
<strong><span style="font-family: Arial, Helvetica, sans-serif;">Method</span></strong><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Methi leaves( tender stems can be used) are washed and chopped finely.</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Heat 1 tbsp of oil in a kadai , temper with jeera seeds add finely chopped onion, saute until it turns transparent. Add ginger-garlic paste and fry for 2 minutes. Now add garam masala powder , coriander powder, chilli powder , turmeric powder and fry for a minute. Chopped methi leaves are added. Fry till methi leaves dry. Add besan fry for another 2-3 minutes. Add salt.</span><br />
<br />
<br />
<strong><span style="font-family: Arial, Helvetica, sans-serif;">For Paratha Dough</span></strong><br />
<br />
<strong><span style="font-family: Arial, Helvetica, sans-serif;">Ingredients</span></strong><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Atta( Wheat Flour) -2 cups</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Oil - 1 tbsp</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Salt</span><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Water</span><br />
<br />
<strong><span style="font-family: Arial, Helvetica, sans-serif;">Method</span></strong><br />
<span style="font-family: Arial, Helvetica, sans-serif;">Mix atta, oil and salt in a mixing bowl. Add water gradually and make a dough.Let it rest for 30 minutes.</span><br />
<br />
<br />
<span style="font-family: Arial, Helvetica, sans-serif;">Divide the paratha dough into golf-ball sized portions. Take each ball roll it into 5"circle.Place a tbsp of methi mix in the centre, seal it to form a stuffed ball. Press down gently to flatten. Roll it into Parathas and roast it on hot tawa with oil/ghee. This paratha goes well with pickle and curd.</span></div>Ranjini Anuphttp://www.blogger.com/profile/02063045233716496269noreply@blogger.com1