tag:blogger.com,1999:blog-35964352981684221452024-02-20T13:20:52.398-06:00PaakashaaleCOOKING IN MY KITCHENPavithra Kodicalhttp://www.blogger.com/profile/16506444422105983050noreply@blogger.comBlogger79125tag:blogger.com,1999:blog-3596435298168422145.post-49558312339775253762013-12-11T16:07:00.002-06:002013-12-13T12:29:10.035-06:00CUCUMBER KADABU / CUCUMBER RICE CAKE<div dir="ltr" style="text-align: left;" trbidi="on">
I am back after a long break. We are blessed with a baby girl. Our bundle of joy is a year old now, needless to say that she keep me on my toes. But I am enjoying everything about being a MOTHER. Now coming back to the recipe.<br />
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Cucumber kadabu is usually made using turmeric leaves, since i could not find turmeric leaves have used banana leaves. The method I have used is a quick version using rice rava, if you like to prepare from scratch then have to soak rice and grind it to smooth paste and continue with the following method.<br />
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<b>INGREDIENTS:</b><br />
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Idly Rava 1 cup<br />
Grated Coconut 1/2 cup<br />
Cucumber medium size 1 Grated<br />
Salt to Taste<br />
Jaggery (For the sweet kadubu)<br />
Cardamom powder 1 tsp<br />
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<b>METHOD:</b><br />
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1) Clean the banana leaves and cut it to 2 equal parts ( If using frozen, thaw it )<br />
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2) In a mixing bowl add all the above ingredients except jaggery and mix well, if needed add little water. The batter should be of the consistency shown in the below picture.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYNigExElw_EZcSzqakios3enlhLHDEGjpsRxY0OKydsfB_kx2hopxJY4AoHnPC_mWeuVmVolZ_UlLaMlTT8w0X_YrQ63HFcutF1KjFo3gmdhyFMNGr8nVI0wrfQC_G7IS9cF6r8eI8H7u/s1600/c5.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYNigExElw_EZcSzqakios3enlhLHDEGjpsRxY0OKydsfB_kx2hopxJY4AoHnPC_mWeuVmVolZ_UlLaMlTT8w0X_YrQ63HFcutF1KjFo3gmdhyFMNGr8nVI0wrfQC_G7IS9cF6r8eI8H7u/s640/c5.jpg" height="360" width="640" /></a></div>
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3) Divide the batter to 2 portions( For plain and sweet version).<br />
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4) Add jaggery to 1 portion and mix well.<br />
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5) Take little amount of this batter and spread it on the banana leaves and fold both the sides of the banana leaves.<br />
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6) Place it in a cooker or steamer upside down and steam cook it for 20 mins.<br />
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7) Serve with a dollop of ghee/Sambhar and enjoy.<br />
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Pavithra Kodicalhttp://www.blogger.com/profile/16506444422105983050noreply@blogger.com1tag:blogger.com,1999:blog-3596435298168422145.post-42761394996841867692011-11-23T11:15:00.001-06:002011-11-23T11:20:37.739-06:00GOLI BAJE/ MANGALORE BAJJI<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><span class="Apple-style-span" style="color: #a64d79;">INGREDIENTS:</span></b></div>
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All Purpose Flour 1 cup</div>
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Yogurt ½ cup</div>
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Ginger 1 tsp finely chopped</div>
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Green chilies 2 finely chopped</div>
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Curry leaves 3 strand finely chopped</div>
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Hing/ Asafoetida 1/2 tsp</div>
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Baking Soda ½ tsp</div>
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Salt to taste</div>
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Oil to deep fry</div>
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<b><span class="Apple-style-span" style="color: #a64d79;">METHOD:</span></b></div>
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Making Goli baje the
authentic way takes a little longer. It’s a 2 day process. </div>
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1)<span style="font: normal normal normal 7pt/normal 'Times New Roman';">
</span>Mix all purpose flour with yogurt and salt to the
consistency of a pakoda batter and let it sit over night. (If you have sour
curd and if the region where you stay is humid then you can do this early morning
and keep the batter aside for at least 5 hours before making bajji. </div>
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</div>Pavithra Kodicalhttp://www.blogger.com/profile/16506444422105983050noreply@blogger.com8tag:blogger.com,1999:blog-3596435298168422145.post-43050586172833014082011-08-31T14:06:00.000-05:002011-08-31T14:06:46.092-05:00AMRUTHA PHALA (COCONUT & MILK FUDGE)<div dir="ltr" style="text-align: left;" trbidi="on"><br />
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<div class="MsoNormal"><span class="Apple-style-span" style="color: #741b47;">HAPPY GANESHA CHATURTHI TO ALL OF YOU</span></div><div class="MsoNormal"><span class="Apple-style-span" style="color: #741b47;">MAY LORD GANESHA BLESS YOU WITH SUCCESS IN ALL ENDEAVORS</span></div><div class="MsoNormal"><br />
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</b></div><div class="MsoNormal"><b><span class="Apple-style-span" style="color: #a64d79;">INGREDIENTS:</span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Coconut Milk 2 cups (Freshly extracted preferably)</div><div class="MsoNormal">Milk 2 cups</div><div class="MsoNormal">Sugar 1 ¼ cup (You can add ½ cup more, adjust accordingly)</div><div class="MsoNormal">Cardamom Powder ½ tsp</div><div class="MsoNormal">Silvered almonds and Pistachios 1/4 cup</div><div class="MsoNormal"><br />
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</div><div class="MsoNormal"><b><span class="Apple-style-span" style="color: #a64d79;">Extracting Fresh Coconut Milk:</span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">For this use 1 cup grated or chopped coconut (Fresh Coconut not frozen) in a blender and add ½ cup water and process it. Remove the coconut mixture and strain it on a fresh cloth or tea strainer to extract milk. Use the same leftover coconut and add another ¼ cup of water and process once again and collect the milk.</div><div class="MsoNormal"><br />
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</div><div class="MsoNormal"><b><span class="Apple-style-span" style="color: #a64d79;">To Make the Burfi/Fudge</span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span>1)<span style="font: 7.0pt "Times New Roman";"> </span></span><!--[endif]-->Heat milk and coconut milk in a heavy bottom pan. </div><div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span>2)<span style="font: 7.0pt "Times New Roman";"> </span></span><!--[endif]-->Once the milk comes to boil add sugar.</div><div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span>3)<span style="font: 7.0pt "Times New Roman";"> </span></span><!--[endif]-->Once this mixture comes to boil reduce the heat to medium and keep stirring in between.</div><div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span>4)<span style="font: 7.0pt "Times New Roman";"> </span></span><!--[endif]-->In the meantime grease a plate with little ghee and keep it aside.</div><div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span>5)<span style="font: 7.0pt "Times New Roman";"> </span></span><!--[endif]-->After 20 to 30 mins the mixture becomes thick and starts leaving the pan.</div><div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span>6)<span style="font: 7.0pt "Times New Roman";"> </span></span><!--[endif]-->Add the mixed nuts and cardamom powder and mix well.</div><div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span>7)<span style="font: 7.0pt "Times New Roman";"> </span></span><!--[endif]-->Turn off the heat and pour the mixture immediately on the greased plate and spread it evenly using a spatula.</div><div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span>8)<span style="font: 7.0pt "Times New Roman";"> </span></span><!--[endif]-->When the mixture is still warm cut to desired shape using a greased knife.</div><div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;"><!--[if !supportLists]--><span>9)<span style="font: 7.0pt "Times New Roman";"> </span></span><!--[endif]-->Keep it aside for 2 hours. When it is cool separate them and store it in airtight container.</div><div class="MsoNormal"><br />
</div></div>Pavithra Kodicalhttp://www.blogger.com/profile/16506444422105983050noreply@blogger.com6tag:blogger.com,1999:blog-3596435298168422145.post-18650810711177261892011-07-13T18:46:00.006-05:002011-07-13T20:28:30.644-05:00Veggie Burrito Frito<div class="MsoNormal"><br />
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</div><div class="MsoNormal"> Mexican food is very similar to Indian food, as they mainly use rice (our staple food) beans, flour tortillas (similar to our rotis) and vegetables. We often visit a Mexican restaurant named Pepe’s. If you are residing in Chicago area do try this restaurant to taste an authentic Mexican food. <br />
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Burrito Frito is a deep fried burrito filled with beans, vegetables and topped with guacamole, salsa and sour cream.<br />
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</div><div class="MsoNormal">Flour Tortilla</div><div class="MsoNormal">Sour cream 2 tsp</div><div class="MsoNormal">Salsa 1 cup</div><div class="MsoNormal">Guacamole 1 cup</div><div class="MsoNormal">Canola Oil to deep fry burritos</div><div class="MsoNormal"><br />
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</div><div class="MsoNormal"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvdzFsod4u0h8eWXoipG_pZ8nksjK8VLCS8yy4FUk_-Yrmkrr291vLS2ljrM8sdv9-Ccb_EmKMfmrdGILSu9_uIvV2wfOK0b7MdXCSfwtoMfCysBLqGquhzvH9LaULkMgPIynxswsZnOCV/s1600/Burrito3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="418" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvdzFsod4u0h8eWXoipG_pZ8nksjK8VLCS8yy4FUk_-Yrmkrr291vLS2ljrM8sdv9-Ccb_EmKMfmrdGILSu9_uIvV2wfOK0b7MdXCSfwtoMfCysBLqGquhzvH9LaULkMgPIynxswsZnOCV/s640/Burrito3.jpg" width="640" /></a></div><br />
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<b><span class="Apple-style-span" style="color: #a64d79;">Mexican Rice:</span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">1 cup long grain rice (I have used Sona masoori rice) rinsed in cold water</div><div class="MsoNormal">1 onion finely chopped</div><div class="MsoNormal">Garlic 2 finely chopped</div><div class="MsoNormal">1 jalapeno or green chili finely chopped</div><div class="MsoNormal">Tomato paste 1 cup (I blanched 2 tomatoes and processed them to fine paste using a blender)</div><div class="MsoNormal">2 cups of water or vegetable stock</div><div class="MsoNormal">Salt to taste</div><div class="MsoNormal">Oil or butter 2 tsp</div><div class="MsoNormal">Cilantro to garnish</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span class="Apple-style-span" style="color: #a64d79;">METHOD:</span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span class="Apple-style-span" style="color: #a64d79;">For Filling:</span></b></div><div class="MsoNormal"><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaaEbQEeTC2teiRAJRGpm4po41AfdLXzeNccYKEDV2yKs4Fucfg6NNcQugCJRSIljFcT3Eo1dn9aWPVN2djPcaBMUvvuKP3mJVQ1AOol4TVfjH1V9VKpmpbbljVEUN4OR4FW-lDpdPLMoH/s1600/burrito2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="424" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaaEbQEeTC2teiRAJRGpm4po41AfdLXzeNccYKEDV2yKs4Fucfg6NNcQugCJRSIljFcT3Eo1dn9aWPVN2djPcaBMUvvuKP3mJVQ1AOol4TVfjH1V9VKpmpbbljVEUN4OR4FW-lDpdPLMoH/s640/burrito2.jpg" width="640" /></a></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">1) Heat oil in a skillet and sauté onion and garlic. Once onion is translucent add capsicum, zucchini and sauté them until the capsicum are soft yet crunchy. Season it with salt, cumin powder, pepper and turn off the heat.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span class="Apple-style-span" style="color: #a64d79;">For Mashed beans</span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal" style="margin-left: 21.0pt; mso-list: l2 level1 lfo1; tab-stops: list 21.0pt; text-indent: -.25in;">1)<span style="font: 7pt 'Times New Roman';"> </span>Cook the soaked beans with 3 cups of water in a pressure cooker.</div><div class="MsoNormal" style="margin-left: 21.0pt; mso-list: l2 level1 lfo1; tab-stops: list 21.0pt; text-indent: -.25in;">2)<span style="font: 7pt 'Times New Roman';"> </span>Heat oil in a skillet and sauté garlic and onion. Add the cooked beans and mash them with a potato masher or spatula.</div><div class="MsoNormal" style="margin-left: 21.0pt; mso-list: l2 level1 lfo1; tab-stops: list 21.0pt; text-indent: -.25in;">3)<span style="font: 7pt 'Times New Roman';"> </span>Season the mixture with salt and pepper and let it cook on medium low heat for 10 mins.</div><div class="MsoNormal" style="margin-left: 21.0pt; mso-list: l2 level1 lfo1; tab-stops: list 21.0pt; text-indent: -.25in;">4)<span style="font: 7pt 'Times New Roman';"> </span>Turn off the heat add lemon juice and mix well.</div><div class="MsoNormal"><br />
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</div><div class="MsoNormal"><b><span class="Apple-style-span" style="color: #a64d79;">Mexican Rice:</span></b><br />
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</div><div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo2; tab-stops: list .5in; text-indent: -.25in;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPcz6nJBvB-o7MshOqE6GvSrtLAPw22V3ytgT-YxH3im-TdqJmuhEvA092mkM9Tzk8r81JdUOzXJs3nsEhAz1BdTsFlErRff96V4PDf99glA0RdOehs6dYs3XnTdS2gvoltnd91oIswwkF/s1600/Burrito4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPcz6nJBvB-o7MshOqE6GvSrtLAPw22V3ytgT-YxH3im-TdqJmuhEvA092mkM9Tzk8r81JdUOzXJs3nsEhAz1BdTsFlErRff96V4PDf99glA0RdOehs6dYs3XnTdS2gvoltnd91oIswwkF/s640/Burrito4.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div>1)<span style="font: 7pt 'Times New Roman';"> </span>In a deep skillet, heat 2 tsp oil/butter and sauté onion and garlic. To this add the chopped jalapeno and tomato paste and 2 cups of water/vegetable stock.</div><div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo2; tab-stops: list .5in; text-indent: -.25in;">2)<span style="font: 7pt 'Times New Roman';"> </span>Once the mixture starts to boil, add rice mix well and reduce the heat to medium low.</div><div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo2; tab-stops: list .5in; text-indent: -.25in;">3)<span style="font: 7pt 'Times New Roman';"> </span>Close a lid and cook for 10 to 15 mins or depending on the rice you are using.</div><div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo2; tab-stops: list .5in; text-indent: -.25in;">4)<span style="font: 7pt 'Times New Roman';"> </span>Once the rice is cooked, turn off the heat and garnish with cilantro.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span class="Apple-style-span" style="color: #a64d79;">For Burrito:</span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal" style="margin-left: .5in; mso-list: l1 level1 lfo3; tab-stops: list .5in; text-indent: -.25in;">1)<span style="font: 7pt 'Times New Roman';"> </span>Heat oil in a pan to deep fry the burrito.</div><div class="MsoNormal" style="margin-left: .5in; mso-list: l1 level1 lfo3; tab-stops: list .5in; text-indent: -.25in;">2)<span style="font: 7pt 'Times New Roman';"> </span>Warm tortilla slightly.</div><div class="MsoNormal" style="margin-left: .5in; mso-list: l1 level1 lfo3; tab-stops: list .5in; text-indent: -.25in;">3)<span style="font: 7pt 'Times New Roman';"> </span>Fill in the centre of the tortilla with 2 tblsp of vegetable filling and mashed beans.</div><div class="MsoNormal" style="margin-left: .5in; mso-list: l1 level1 lfo3; tab-stops: list .5in; text-indent: -.25in;">4)<span style="font: 7pt 'Times New Roman';"> </span>Now this is the tricky part, rolling the burrito.</div><div class="MsoNormal" style="margin-left: .5in; mso-list: l1 level1 lfo3; tab-stops: list .5in; text-indent: -.25in;">5)<span style="font: 7pt 'Times New Roman';"> </span>Fold the burrito neatly as would do for a spring roll. Use toothpicks to make sure they stay together and do not open up while deep frying.</div><div class="MsoNormal" style="margin-left: .5in; mso-list: l1 level1 lfo3; tab-stops: list .5in; text-indent: -.25in;">6)<span style="font: 7pt 'Times New Roman';"> </span>Lastly fry these burritos in hot oil for 2 mins or until its golden brown on both sides.Do not forget to remove the toothpick before serving.</div><div class="MsoNormal" style="margin-left: .5in; mso-list: l1 level1 lfo3; tab-stops: list .5in; text-indent: -.25in;">7)<span style="font: 7pt 'Times New Roman';"> </span>Serve the fried burrito in a plate topped with salsa, guacamole, sour cream and Mexican rice, chips and mashed beans in the side.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">For the Salsa and Guacamole recipe go to the link given below.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span class="Apple-style-span" style="color: #a64d79;">Guacamole:</span> </b><a href="http://pakashale.blogspot.com/2008/07/guacamole.html"><span class="Apple-style-span" style="color: #ea9999;">http://pakashale.blogspot.com/2008/07/guacamole.html</span></a></div><div class="MsoNormal"><b><span class="Apple-style-span" style="color: #a64d79;">Salsa:</span> </b><a href="http://pakashale.blogspot.com/2011/07/fresh-tomato-salsa.html"><span class="Apple-style-span" style="color: #ea9999;">http://pakashale.blogspot.com/2011/07/fresh-tomato-salsa.html</span></a></div><div class="MsoNormal"><b><br />
</b></div><div class="MsoNormal"><b><br />
</b></div>Pavithra Kodicalhttp://www.blogger.com/profile/16506444422105983050noreply@blogger.com4tag:blogger.com,1999:blog-3596435298168422145.post-5859308970928430032011-07-13T12:52:00.000-05:002011-07-13T12:52:34.012-05:00Fresh Tomato Salsa<div class="MsoNormal"><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-k5TcPyDEqpY/Th3bH1cnrMI/AAAAAAAAHbQ/MR7YaUsOxFc/s1600/Salsa.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="506" src="http://3.bp.blogspot.com/-k5TcPyDEqpY/Th3bH1cnrMI/AAAAAAAAHbQ/MR7YaUsOxFc/s640/Salsa.jpg" width="640" /></a></div><div class="MsoNormal"><br />
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</div><div class="MsoNormal"><b><span class="Apple-style-span" style="color: #a64d79;">INGREDIENTS:</span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Large ripe tomatoes 2</div><div class="MsoNormal">Jalapeno (or green chilies) 1</div><div class="MsoNormal">Onion 1 large chopped</div><div class="MsoNormal">Cilantro ¼ cup chopped</div><div class="MsoNormal">Salt to taste</div><div class="MsoNormal">Lime juice 2 tsp</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span class="Apple-style-span" style="color: #a64d79;">METHOD:</span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><span style="mso-spacerun: yes;"> </span>I use Euro Gourmet quick chopper to make salsa. For this, you need to add all the above ingredients in the chopper and process to a course puree. Voila the salsa is ready in a minute. Enjoy with some tortilla chips as a dip.</div>Pavithra Kodicalhttp://www.blogger.com/profile/16506444422105983050noreply@blogger.com0tag:blogger.com,1999:blog-3596435298168422145.post-17288463349202856782011-05-23T11:30:00.000-05:002011-05-23T11:30:45.470-05:007 CUP BURFI<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQKW2tPyJDIsYPolKLkm7O_55EXQn3yzRBWE5r1JisHX5WsBu_A5AmG29bmjfwtM4-98jwl02kMpx2WDw0167VgI2LOhArcCTiE8jr2giiyLcmYY_3CFqisrU02nO4j413goolNch7N9M4/s1600/7cupbarfi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="366" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQKW2tPyJDIsYPolKLkm7O_55EXQn3yzRBWE5r1JisHX5WsBu_A5AmG29bmjfwtM4-98jwl02kMpx2WDw0167VgI2LOhArcCTiE8jr2giiyLcmYY_3CFqisrU02nO4j413goolNch7N9M4/s640/7cupbarfi.jpg" width="640" /></a></div><br />
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<div class="MsoNormal" style="color: #741b47;"><b>INGREDIENTS:</b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">Besan (Chickpea) Flour 1 cup</div><div class="MsoNormal">Grated coconut 1 cup</div><div class="MsoNormal">Ghee 1 cup</div><div class="MsoNormal">Milk 1 cup</div><div class="MsoNormal">Sugar 3 cup (I have used 2 1/2 cup)</div><div class="MsoNormal">Cardamom powder ½ tsp</div><div class="MsoNormal">Roasted cashew 1/4 cup</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal" style="color: #741b47;"><b>METHOD:</b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal">1) In a heavy bottom pan roast besan flour with 1 tsp of ghee on medium flame for 5 mins.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">2) To this mixture add grated coconut, milk, ghee and sugar.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">3) Stir well to avoid lumps and let the mixture come to a boil.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">4) Then reduce the heat to medium low.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">5) Keep stirring to ensure the mixture does not stick to the bottom of the pan.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">6) After about 25 to 30 mins the mixture becomes a single mass and starts leaving the pan.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">7) At this stage add cardamom and cashew and mix well.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">8) Turn off the heat and pour the mixture immediately on a greased plate.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">9) Cut to desired shape with a greased knife when the mixture is still warm.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">10) When the mixture is completely cool, store it in an airtight container and enjoy this melt in your mouth goodness.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div></div>Pavithra Kodicalhttp://www.blogger.com/profile/16506444422105983050noreply@blogger.com11tag:blogger.com,1999:blog-3596435298168422145.post-52938205515466328102011-03-24T11:37:00.002-05:002011-04-18T15:17:56.002-05:00OKRA SASEME (Okra in mustard and yogurt Sauce)<div dir="ltr" style="text-align: left;" trbidi="on"><br />
<div class="MsoNormal" style="line-height: 12.0pt; mso-margin-bottom-alt: auto; mso-margin-top-alt: auto;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"></span></div><div class="MsoNormal" style="color: #312e25;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><br />
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</div><div class="separator" style="clear: both; color: #312e25; text-align: center;"></div><div class="separator" style="clear: both; color: #312e25; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"></span></div><div class="MsoNormal" style="color: #312e25;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLM4xtNKNxuZYdV8eqpNMxc9gNasLBOTS7KZV4ed124_2suHI_LlS-HkjsTjJehU3QDuGue1K2POr9k0pmXXuAN_N6WgaGCu1CrxfTrBttnPwYKOwqdhbNKVTbbS5Isu6N9L_9OSVaQM0e/s1600/DSC_0030.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLM4xtNKNxuZYdV8eqpNMxc9gNasLBOTS7KZV4ed124_2suHI_LlS-HkjsTjJehU3QDuGue1K2POr9k0pmXXuAN_N6WgaGCu1CrxfTrBttnPwYKOwqdhbNKVTbbS5Isu6N9L_9OSVaQM0e/s640/DSC_0030.jpg" width="640" /></a></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><br />
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</b></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><span class="Apple-style-span" style="color: #741b47;">INGREDIENTS:</span></b></span></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"> </span><br />
<div class="MsoNormal" style="color: #312e25;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal" style="color: #312e25;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal" style="color: #312e25; text-align: left;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Okra thinly sliced</span></div><div class="MsoNormal" style="color: #312e25;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal" style="color: #312e25;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Grated Coconut ½ cup</span></div><div class="MsoNormal" style="color: #312e25;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal" style="color: #312e25;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Mustard 2 tsp + ½ tsp for seasoning</span></div><div class="MsoNormal" style="color: #312e25;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal" style="color: #312e25;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Red chilies 2</span></div><div class="MsoNormal" style="color: #312e25;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal" style="color: #312e25;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Cumin seeds ½ tsp</span></div><div class="separator" style="clear: both; color: #312e25; text-align: center;"></div><div class="MsoNormal" style="color: #312e25;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal" style="color: #312e25;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Yogurt ½ cup</span></div><div class="MsoNormal" style="color: #312e25;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal" style="color: #312e25;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Curry leaves 1 strand</span></div><div class="MsoNormal" style="color: #312e25;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal" style="color: #312e25;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Hing a pinch</span></div><div class="MsoNormal" style="color: #312e25;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal" style="color: #312e25;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Salt to taste</span></div><div class="MsoNormal" style="color: #312e25;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal" style="color: #312e25;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">Oil 1 tblsp</span></div><div class="MsoNormal" style="color: #312e25;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><o:p><br />
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</o:p></span></div><div class="separator" style="clear: both; color: #312e25; text-align: center;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"></span></div><div class="MsoNormal" style="color: #312e25;"><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-EV2vBF85J3o/Tayb_akx1LI/AAAAAAAAHXU/XuyxKSiOGnw/s1600/DSC_0027.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="http://3.bp.blogspot.com/-EV2vBF85J3o/Tayb_akx1LI/AAAAAAAAHXU/XuyxKSiOGnw/s640/DSC_0027.jpg" width="640" /></a></div><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><o:p><br />
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</b></span></div><div class="MsoNormal"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><b><span class="Apple-style-span" style="color: #741b47;">METHOD:</span></b></span></div><div class="MsoNormal" style="color: #312e25;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal" style="color: #312e25;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal" style="color: #312e25;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">1) Grind together coconut, mustard, red chilies, cumin seeds to smooth paste adding little water at a time and set aside.</span></div><div class="MsoNormal" style="color: #312e25;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal" style="color: #312e25;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">2) Beat the yogurt and set aside.</span></div><div class="MsoNormal" style="color: #312e25;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal" style="color: #312e25;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">3) Heat 2 tsp oil in a pan, add the sliced okra and fry on medium heat until okra is soft and crunchy. Turn off the heat and let it cool for 10 mins.</span></div><div class="MsoNormal" style="color: #312e25;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal" style="color: #312e25;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">4) In a large bowl, add cooked okra, yogurt, coconut mixture, salt and mix well.</span></div><div class="MsoNormal" style="color: #312e25;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal" style="color: #312e25;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">5) Heat remaining oil in a pan and add mustard, when it starts to pop add curry leaves and hing.</span></div><div class="MsoNormal" style="color: #312e25;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal" style="color: #312e25;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">6) Add the seasoning to the okra mixture and mix again.</span></div><div class="MsoNormal" style="color: #312e25;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
</span></div><div class="MsoNormal" style="color: #312e25;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;">7) Serve with hot rice.</span></div><div class="MsoNormal" style="color: #312e25;"><span class="Apple-style-span" style="font-family: Georgia, 'Times New Roman', serif;"><br />
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</span></div></div>Pavithra Kodicalhttp://www.blogger.com/profile/16506444422105983050noreply@blogger.com8tag:blogger.com,1999:blog-3596435298168422145.post-42149018164333663322011-01-27T08:00:00.001-06:002011-04-19T14:41:43.725-05:00SPINACH CORN CURRY<div dir="ltr" style="text-align: left;" trbidi="on"><div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><span style="color: maroon;"><span style="font-weight: bold;">INGREDIENTS</span>:</span><br />
<br />
<ul><li><span class="style1">Spinach</span> 2 bunch or finely chopped</li>
<li>3 cups Frozen Sweet Corn kernels</li>
<li>1 ½ cup Onion</li>
<li>2 finely chopped Tomato</li>
<li>2 finely chopped (Blanched and pureed) Ginger Garlic paste</li>
<li>2 tsp Fennel seeds</li>
<li>1 tsp Cumin seeds</li>
<li>1 tsp Coriander powder</li>
<li>1 tsp Red chili powder</li>
<li>1 tsp Kitchen king masala powder</li>
<li>1 tsp Cardamom</li>
<li>1 Clove</li>
<li>2 Cinnamon small piece</li>
<li>Salt to taste</li>
<li>Oil 1 tblsp</li>
</ul></div><div><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSHRhV2Dzyaejn6-s4kDpy_jb6GWWOcZV6MH2HIZHsQdG9kCn-kkwePxWFnG7mHOK76RN-odc4u5Yzq7hQD65f-qhoJRRJv4wvYcUtmTOs-NSuydVHFmzDfqSLRZKfJFz3tWKD0dDLr1Fn/s1600/Spinach2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="412" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSHRhV2Dzyaejn6-s4kDpy_jb6GWWOcZV6MH2HIZHsQdG9kCn-kkwePxWFnG7mHOK76RN-odc4u5Yzq7hQD65f-qhoJRRJv4wvYcUtmTOs-NSuydVHFmzDfqSLRZKfJFz3tWKD0dDLr1Fn/s640/Spinach2.jpg" width="640" /></a></div><div><br />
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<ul><span class="Apple-style-span"><b> </b></span></ul><span style="color: maroon;"><span style="font-weight: bold;">METHOD:</span> </span><br />
<div><br />
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<ol><li>Wash the spinach leaves with cold water. </li>
<li>Blanch the spinach leaves in ½ cup of hot water for 3 mins. </li>
<li>Once it’s cool make a paste (try to make it a little coarse) and keep it aside. </li>
<li>Heat oil in a pan and add cumin seeds, fennel seeds, cardamom, clove and cinnamon. Once it starts to splutter add ginger garlic paste and cook for 2 mins. </li>
<li>Add onion and sauté till light brown. </li>
<li>Add the blanched and pureed tomato, coriander powder and chili powder and cook on medium heat for 5 mins. </li>
<li>Add spinach leaves, corn kernels, kitchen king masala and salt. Mix well and cook on medium low heat for another 5 mins. </li>
<li>Turn off the heat and serve with rotis. </li>
</ol></div></div></div>Pavithra Kodicalhttp://www.blogger.com/profile/16506444422105983050noreply@blogger.com7tag:blogger.com,1999:blog-3596435298168422145.post-39418913663892041162010-10-06T12:50:00.005-05:002011-04-19T14:47:58.410-05:00Punarpuli Tambli (Kokkum in yogurt Sauce)<div dir="ltr" style="text-align: left;" trbidi="on"><div><br />
</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh09g9hnVlwCArj2NC18ajBPwhO15noUJDSH879ismQ0XTGjA9BE8QO5GK6BbVwqCoIodHQp-pBjRDQlYnzcw_qHrsMvUoiLPHx8BBppSYIEhmwA-lvFuCXHzTMcTs6mp3Cx4TwEcooOLkd/s1600/Punar.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="430" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh09g9hnVlwCArj2NC18ajBPwhO15noUJDSH879ismQ0XTGjA9BE8QO5GK6BbVwqCoIodHQp-pBjRDQlYnzcw_qHrsMvUoiLPHx8BBppSYIEhmwA-lvFuCXHzTMcTs6mp3Cx4TwEcooOLkd/s640/Punar.jpg" width="640" /></a></div><div><br />
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</div><div><b><span class="Apple-style-span" style="color: #741b47;">INGREDIENTS:</span></b></div><div><br />
</div><div><br />
</div><div>Punarpuli/Kokkum dry 10 pieces</div><div>Yogurt ½ cup</div><div><br />
</div><div><b><span class="Apple-style-span" style="color: #741b47;">To Grind:</span></b></div><div><br />
</div><div>Coconut Shredded ¼ cup</div><div>Ginger ½ inch</div><div>Cumin seeds 1 tsp</div><div>Green chili 3</div><div>Salt according to taste</div><div><br />
</div><div><b><span class="Apple-style-span" style="color: #741b47;">For Seasoning:</span></b></div><div><br />
</div><div>Mustard 1tsp</div><div>Cumin seeds ½ tsp</div><div>Curry leaves 1 strand</div><div>Hing/ Asafotida pinch</div><div>Oil 2 tsp</div><div><br />
</div><div><br />
</div><div><br />
</div><div><b><span class="Apple-style-span" style="color: #741b47;">METHOD:</span></b></div><div><br />
</div><div>1) Soak kokkum in ½ cup warm water for about 30 mins.</div><div><br />
</div><div>2)Grind the coconut with all other ingredients with little water to a smooth paste.</div><div><br />
</div><div>3)Beat the yogurt and set aside.</div><div><br />
</div><div>4)After 30 mins squeeze the juice from the kokkum and discard the peel.</div><div><br />
</div><div>5)In a bowl mix kokkum juice, coconut mixture and yogurt and mix well.</div><div><br />
</div><div>6)In a small pan heat oil, add mustard seeds and when it splutters add cumin seeds, hing and curry leaves.</div><div><br />
</div><div>7)Add the seasoning to the kokkum and yogurt mixture. Mix well.</div><div><br />
</div><div>8)Serve with hot rice.</div></div>Pavithra Kodicalhttp://www.blogger.com/profile/16506444422105983050noreply@blogger.com4tag:blogger.com,1999:blog-3596435298168422145.post-3844877947696308172010-04-07T12:25:00.005-05:002011-04-19T14:50:33.091-05:00Dinner Rolls / Pav Buns<div dir="ltr" style="text-align: left;" trbidi="on"><div><br />
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</div><div><div><b><span class="Apple-style-span" style="color: #741b47;">INGREDIENTS:</span></b></div><div><br />
</div><div>3 cups Bread flour</div><div>1packet active dry yeast</div><div>1/2 cup warm water</div><div>1 tsp Sugar</div><div>1 tsp salt</div><div>1 cup warm milk</div><div>2 tblsp melted butter</div><div>2 cloves garlic finely chopped </div></div><div><br />
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</div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhypXwBjvNTzAmBx_lTbh1XUM1Mau30rsemyZlRB81TzbzGQXPuZ_s8VuOCKDC-B9LC_Qb4k5QtUsD3U_VkJ-q_ZkoQiR-Dudt1uJnwZNpzTE7zWYa8TwUP6F3D4DXG0gjdpOhxw9mDbAZ5/s1600/bun2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhypXwBjvNTzAmBx_lTbh1XUM1Mau30rsemyZlRB81TzbzGQXPuZ_s8VuOCKDC-B9LC_Qb4k5QtUsD3U_VkJ-q_ZkoQiR-Dudt1uJnwZNpzTE7zWYa8TwUP6F3D4DXG0gjdpOhxw9mDbAZ5/s640/bun2.jpg" width="640" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
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</div><div><div><b><span class="Apple-style-span" style="color: #741b47;">METHOD:</span></b></div><div><br />
</div><div><br />
</div><div>1)<span class="Apple-tab-span" style="white-space: pre;"> </span>In a large bowl add yeast, water, sugar and mix well. Let sit until foamy for 10 mins.</div><div><br />
</div><div>2)<span class="Apple-tab-span" style="white-space: pre;"> </span>Add salt, melted butter and milk to the yeast mixture.</div><div><br />
</div><div>3)<span class="Apple-tab-span" style="white-space: pre;"> </span>Slowly add flour and mix well to form stiff dough.</div><div><br />
</div><div>4)<span class="Apple-tab-span" style="white-space: pre;"> </span>Transfer the dough to a floured surface and knead for 10 mins, until the dough is smooth.</div><div><br />
</div><div>5)<span class="Apple-tab-span" style="white-space: pre;"> </span>Place the dough in a bowl coated with oil and cover with a kitchen towel.</div><div><br />
</div><div>6)<span class="Apple-tab-span" style="white-space: pre;"> </span>Let the dough rise in a warm place until it is doubled in size (about 1 hour)</div><div><br />
</div><div>7)<span class="Apple-tab-span" style="white-space: pre;"> </span>Punch down the flour and knead again for 5 mins.</div><div><br />
</div><div>8)<span class="Apple-tab-span" style="white-space: pre;"> </span>Divide the dough into 12 equal pieces. Form each piece into ball shape and place in greased baking pan.</div><div><br />
</div><div>9)<span class="Apple-tab-span" style="white-space: pre;"> </span>Brush each roll with melted butter and sprinkle finely chopped garlic.</div><div><br />
</div><div>10)<span class="Apple-tab-span" style="white-space: pre;"> </span>Let it rise again until double in size (45 minutes).</div><div><br />
</div><div>11) Heat oven to 350 degree F. Bake the roll for 25 to 30 mins or until top is well browned.</div><div><br />
</div><div>12) Remove from pan and let it cool on a wire rack.</div><div><br />
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</div></div><div><div class="MsoNormal" style="margin-left: .25in;"><span style="font-size: 16pt;"><o:p> </o:p></span></div></div></div>Pavithra Kodicalhttp://www.blogger.com/profile/16506444422105983050noreply@blogger.com17tag:blogger.com,1999:blog-3596435298168422145.post-63894041300957711532010-02-06T11:00:00.004-06:002011-04-19T14:52:24.416-05:00Eggless Banana Almond Biscotti<div dir="ltr" style="text-align: left;" trbidi="on"><div><br />
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</div><b><span class="Apple-style-span" style="color: #741b47;">INGREDIENTS:</span></b></div><div><br />
</div><div>Whole Wheat flour 1 cup</div><div>All purpose flour ½ cup</div><div>Powdered oats ½ cup (If you don’t want to use oats powder, replace it with all purpose flour)</div><div>Almond powder ¼ cup</div><div>Banana 2 mashed</div><div>Baking powder 2 tsp</div><div>Light brown sugar ¼ cup (You can increase this according to your taste)</div><div>Canola Oil 2 tblsp</div><div>Vanilla Extract ½ tsp</div><div>Ener-G egg replacer 4 ½ tsp + 6 tblsp warm water (To replace 3 eggs)</div><div>Salt ¼ tsp</div><div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3s2LQ4Pl6Th58jpU8dRAfXgKM6kb7WMPJQGVPUF6KP4ZqAy_xkvoc9mvlXiydF5Q2tENCVBagAU1svvb_PyfkmGj5RsXzCy8yb3LE4Lgy3inUbdbfSk_q0_E1mGtKEjoSyfm2zzdtglBu/s1600/biscotti2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="640" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3s2LQ4Pl6Th58jpU8dRAfXgKM6kb7WMPJQGVPUF6KP4ZqAy_xkvoc9mvlXiydF5Q2tENCVBagAU1svvb_PyfkmGj5RsXzCy8yb3LE4Lgy3inUbdbfSk_q0_E1mGtKEjoSyfm2zzdtglBu/s640/biscotti2.jpg" width="428" /></a></div><div style="text-align: center;"><br />
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</div><div><div><b><span class="Apple-style-span" style="color: #741b47;">METHOD:</span></b></div><div><br />
</div><div>1)<span class="Apple-tab-span" style="white-space: pre;"> </span>Preheat the oven to 350 F.</div><div><br />
</div><div>2)<span class="Apple-tab-span" style="white-space: pre;"> </span>In a bowl sift together the flour, baking powder and salt, add oats and almond powder and mix well.</div><div><br />
</div><div>3)<span class="Apple-tab-span" style="white-space: pre;"> </span>In a large bowl add sugar, oil, extract, egg replacer, and banana. Beat this mixture using an electric mixer at medium speed until well blended.</div><div><br />
</div><div>4)<span class="Apple-tab-span" style="white-space: pre;"> </span>Add flour mixture to sugar mixture and stir with wooden spoon until well blended.</div><div><br />
</div><div>5)<span class="Apple-tab-span" style="white-space: pre;"> </span>Divide dough in half.</div><div><br />
</div><div>6)<span class="Apple-tab-span" style="white-space: pre;"> </span>Place the dough on a baking sheet coated with cooking spray.</div><div><br />
</div><div>7)<span class="Apple-tab-span" style="white-space: pre;"> </span>With floured hands shape each dough into 2 inch log and flatten to 2 ½ to 3 inch width.</div><div><br />
</div><div>8)<span class="Apple-tab-span" style="white-space: pre;"> </span>Bake for 25 to 30 mins.</div><div><br />
</div><div>9)<span class="Apple-tab-span" style="white-space: pre;"> </span>Remove the sheet from the oven and let it cool for about 20 to 25 mins.</div><div><br />
</div><div>10) Transfer logs to work surface, using serrated knife cut the log at an angle to a ½ inch wide slices.</div><div><br />
</div><div>11)<span class="Apple-tab-span" style="white-space: pre;"> </span> Place the slices on the cooking sheet and return to oven and bake for 8 minutes.</div><div><br />
</div><div>12)<span class="Apple-tab-span" style="white-space: pre;"> </span>Then turn them over and bake again for another 8 minutes.</div><div><br />
</div><div>13)<span class="Apple-tab-span" style="white-space: pre;"> </span>Remove from the oven and let it cool on a wire rack.</div><div><br />
</div><div>14)<span class="Apple-tab-span" style="white-space: pre;"> </span>Store in airtight container.</div><div><br />
</div></div></div></div>Pavithra Kodicalhttp://www.blogger.com/profile/16506444422105983050noreply@blogger.com8tag:blogger.com,1999:blog-3596435298168422145.post-30239792710879711842010-01-17T20:10:00.007-06:002011-04-19T22:16:04.204-05:00Mangalore Cucumber Sambar (mangalore southe kodhel)<div dir="ltr" style="text-align: left;" trbidi="on"><div><div><br />
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</div><div>HAPPY 2010 to all my blogger friends. Its been a while since I posted anything here. Thanks girls for checking on me. All is well at my end, was busy attending all the get together that my lovely friends had hosted :) </div><div><br />
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</div><div><div><b><span class="Apple-style-span" style="color: #741b47;">INGREDIENTS:</span></b></div><div><br />
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</div><div>Mangalore cucumber 1 washed and cubed</div><div>Black eyed peas 1 cup</div><div>Toor dal 1 cup</div><div>Jaggery 2 tsp</div><div>Turmeric 1/2 tsp</div><div>Salt to taste</div><div><br />
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</div><div><b><span class="Apple-style-span" style="color: #741b47;">To Grind:</span></b></div><div><br />
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</div><div>Coriander seeds 2 tsp</div><div>Chana dal 1 tsp</div><div>Urad dal 1 tsp</div><div>Jeera 1 tsp</div><div>Red chilies 4 </div><div>Methi seeds 1/4 tsp</div><div>Tamarind paste 2 tsp</div><div>Coconut grated 1 cup</div><div><br />
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</div><div><b><span class="Apple-style-span" style="color: #741b47;">To Season:</span></b></div><div><br />
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</div><div>Mustard 1 tsp</div><div>Hing 1 tsp</div><div>Curry leaves 1 strand</div><div>Oil 2 tsp</div><div><br />
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</div><div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP6Mp_AokrvXVCPJq5a8z1t71vVvv74JJUgn5hARsNwfKlO-T8M1h-L6XF4dFiyTg__tD0IDIVdK6H4HQpqPyGHllaZzw98NOZlR7572EwBo6RwoG1UllRAb43rS3uR3wJpO5z2dR_VGXZ/s1600/Southe1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="406" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhP6Mp_AokrvXVCPJq5a8z1t71vVvv74JJUgn5hARsNwfKlO-T8M1h-L6XF4dFiyTg__tD0IDIVdK6H4HQpqPyGHllaZzw98NOZlR7572EwBo6RwoG1UllRAb43rS3uR3wJpO5z2dR_VGXZ/s640/Southe1.jpg" width="640" /></a></div><br />
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</div><div><b><span class="Apple-style-span" style="color: #741b47;">METHOD:</span></b></div><div><br />
</div><div>1)<span class="Apple-tab-span" style="white-space: pre;"> </span>Wash and soak black eyed peas with 3 cup of water overnight. Cook in a pressure cooker for 1 whistle and set aside.</div><div><br />
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</div><div>2)<span class="Apple-tab-span" style="white-space: pre;"> </span>Pressure cook toor dal for 3 whistles and set aside.</div><div><br />
</div><div>3)<span class="Apple-tab-span" style="white-space: pre;"> </span>In the meantime, heat a pan and dry roast coriander seeds, Jeera, Urad dal, Chana dal, Methi seeds and red chilies.</div><div><br />
</div><div>4)<span class="Apple-tab-span" style="white-space: pre;"> </span>Once the mixture is cool, grind it to smooth paste along with tamarind and coconut.</div><div><br />
</div><div>5)<span class="Apple-tab-span" style="white-space: pre;"> </span>Heat a pan and cook cubed cucumber with turmeric and 1 cup of water until its tender, would take around 8 mins.</div><div><br />
</div><div>6)<span class="Apple-tab-span" style="white-space: pre;"> </span>Once the cucumber is cooked, add toor dal and cooked black eyed peas, jaggery and salt.</div><div><br />
</div><div>7)<span class="Apple-tab-span" style="white-space: pre;"> </span>Let this mixture come to a boil, around 5 mins. Then add the grinded coconut mixture and 1 cup of water mix well.</div><div><br />
</div><div>8)<span class="Apple-tab-span" style="white-space: pre;"> </span>Cook on medium low heat for another 10 mins.</div><div><br />
</div><div>9)<span class="Apple-tab-span" style="white-space: pre;"> </span>In separate pan heat 2 tsp oil, add mustard, when it stars to splutter add hing and curry leaves.</div><div><br />
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</div><div><div class="MsoNormal"><span style="font-size: 16pt;"><o:p> </o:p></span></div></div></div>Pavithra Kodicalhttp://www.blogger.com/profile/16506444422105983050noreply@blogger.com13tag:blogger.com,1999:blog-3596435298168422145.post-70656773430322209672009-12-01T11:03:00.005-06:002011-04-19T22:18:00.197-05:00Oats Savory Cookie<div dir="ltr" style="text-align: left;" trbidi="on"><div><br />
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<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT9xFfqDjRZZMNOo10oGEXC_ju8k7q_9GeLo8jbvcdjwS7W0QLjZ4OXwnwY-thbys3Xg2Cn8DfKb0KL8-Sxacb00WpnEvy5Y9pGD_GpDx7hyphenhyphen93-NkDlGPsd7zve8YQYQLODqsa84AVudPM/s1600/Oatcookie.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="464" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT9xFfqDjRZZMNOo10oGEXC_ju8k7q_9GeLo8jbvcdjwS7W0QLjZ4OXwnwY-thbys3Xg2Cn8DfKb0KL8-Sxacb00WpnEvy5Y9pGD_GpDx7hyphenhyphen93-NkDlGPsd7zve8YQYQLODqsa84AVudPM/s640/Oatcookie.jpg" width="640" /></a></div><br />
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</div><div><div><b><span class="Apple-style-span" style="color: #741b47;">INGREDIENTS:</span></b></div><div><br />
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</div><div>Oats 2 cups (I used old fashioned oats)</div><div><br />
</div><div>Whole wheat flour 1 cup</div><div><br />
</div><div>Red onion 1 finely chopped</div><div><br />
</div><div>Red chili powder 2 tsp</div><div><br />
</div><div>Fennel Powder 1 tsp</div><div><br />
</div><div>Cumin powder 1 tsp</div><div><br />
</div><div>Ajwain powder 1 tsp</div><div><br />
</div><div>Baking soda 1 tsp</div><div><br />
</div><div>Curry leaves 2 stands finely chopped</div><div><br />
</div><div>Salt 1 tsp</div><div><br />
</div><div>Canola Oil 2 tblsp</div><div><br />
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</div><div><b><span class="Apple-style-span" style="color: #741b47;">METHOD:</span></b></div><div><br />
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</div><div>1) Blend oats using a blender to make fine powder.</div><div><br />
</div><div>2) Take a bowl and add oats powder, whole wheat flour and all other ingredients and mix well.</div><div><br />
</div><div>3) Using little water at a time mix together to form a stiff dough ( Should be of chapathi dough consistency )</div><div><br />
</div><div>4) Preheat the oven.</div><div><br />
</div><div>5) Spray a baking tray with cooking spray.</div><div><br />
</div><div>6) Make small balls of the dough and flatten it using your palm and arrange it on a baking tray.</div><div><br />
</div><div>7) Bake both the sides for 10 mins at 300F.</div><div><br />
</div><div>8) Remove from the oven and let it cool on a wire rack.</div><div><br />
</div><div>9) Once cooled enjoy with a cup of tea.</div><div><br />
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</div><div>NOTE: <span class="Apple-style-span">Vidhas</span> of <span class="Apple-style-span" style="color: #e06666;"><a href="http://vidhas-jg.blogspot.com/">Appetizing Recipes</a></span> has passed me these awards. Thanks dear for remembering me :)</div></div><div><br />
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgLrhip0cjQCGk39JA-6tHLsFv59IXakIGgj9Xt-Us7kdkwn-gV-nOK2C8Bx6wfi5uPJhnUqrVBSqOhyphenhyphenQJA6IjuMg1TSnrWZuq-Rf3KO9Kev4yBtjM08LeMiY8sF9Zh6UJHAvA7kOkkptU/s320/I+love+reading+your+blog.jpg" /><br />
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5sD9sDq_bFnbPV0awgHle8rMgKy5_02OT9SdT61gLIwxT1loYFSUhrBGdYLBZj0oiA7RjCfTdvPSGaNryxXNM_y6bPCEb-Ko-0wWe7ejHi7N5buiOdlQbf7yX6lxZ1uA2_Wb6f475f58/s320/yumpp.png" /></div>Pavithra Kodicalhttp://www.blogger.com/profile/16506444422105983050noreply@blogger.com11tag:blogger.com,1999:blog-3596435298168422145.post-45156563888789629712009-11-13T09:44:00.008-06:002011-04-27T12:33:12.924-05:00Garlic Cheese Focaccia<div dir="ltr" style="text-align: left;" trbidi="on"><div></div><div><br />
</div><div>Previously I had posted the recipe of <a href="http://pakashale.blogspot.com/2009/02/focaccia-bread.html"><span class="Apple-style-span">herb focaccia bread</span></a>. I love to bake focaccia bread, it’s one of my favorite Italian bread and I couldn’t wait to get started on this bread (Bye Bye Summer). The best part of this bread is it is easy to make and you can use your favorite topping. The changes I made this time were instead of all purpose flour I used bread flour and added cheese on top.</div><div><br />
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</div><div><b><span class="Apple-style-span" style="color: #741b47;">INGREDIENTS:</span></b></div><div><br />
</div><div><ul><li>Bread flour 1 ½ cup</li>
<li>Whole wheat flour 1 ½ cup</li>
<li>Instant yeast 2tsp</li>
<li>Sugar 1 tsp</li>
<li>Roasted garlic 4 cloves finely chopped</li>
<li>Dried basil 1 tsp</li>
<li>Fennel seeds 1 tsp</li>
<li>Roasted cumin powder 1 tsp</li>
<li>Olive oil 2 tbsp</li>
<li>Red chili flakes 1tsp</li>
<li>Mozzarella cheese shredded 1 tbsp</li>
<li>Salt</li>
</ul></div><div><br />
</div><div><b><span style="color: #741b47;">METHOD:</span></b></div><div><ol><li>In a large bowl mix flour, yeast, sugar, olive oil and salt.</li>
<li>Add cumin powder, fennel seeds, roasted garlic and red chili flakes to the flour mixture.</li>
<li>Using warm water mix together and start kneading the dough by hand until it is relatively smooth. Cover the dough with a kitchen towel.</li>
<li>Let the dough rest for 2 hours.</li>
<li>Coat the cookie sheet with 1 tsp olive oil.</li>
<li>Punch down the dough and spread it evenly over the sheet.</li>
<li>Press down the dough with finger tips so that the dough is evenly dimples.</li>
<li>Brush the remaining oil on top.</li>
<li>Let the dough rise the second time for 30 mins.</li>
<li>Add dried basil and mozzarella cheese on top and bake in a preheated oven at 350 F for 20 mins or until the top is golden brown.</li>
<li>Slice and enjoy with a bowl of soup.</li>
</ol></div></div>Pavithra Kodicalhttp://www.blogger.com/profile/16506444422105983050noreply@blogger.com8tag:blogger.com,1999:blog-3596435298168422145.post-14788097685258161362009-11-05T17:25:00.000-06:002009-11-05T16:54:04.013-06:00Fall Foliage<div><br /></div><div><br /></div><div> Hope you all had a bright Diwali. Sorry for not being regular here. Thanks for all the sweet gestures my friends, will be back soon.Until then enjoy this fall foliage and some photos clicked by my hubby dear :)</div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF9rn8PBBtGw_APbBoNgj_OPx20Wy25jjF6d3kqycsmV1acm5S3RdIpReBKd5Qfy87X9uyV5dn9Q9wMwnwg-sNMqTBREOpp8omP7Dg41GCXYZyPxihNQzFTBYD0dvDK30vqCKRwKXfwfIq/s1600-h/P31.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 272px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiF9rn8PBBtGw_APbBoNgj_OPx20Wy25jjF6d3kqycsmV1acm5S3RdIpReBKd5Qfy87X9uyV5dn9Q9wMwnwg-sNMqTBREOpp8omP7Dg41GCXYZyPxihNQzFTBYD0dvDK30vqCKRwKXfwfIq/s400/P31.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5400724317798838210" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiX1r4ChmO4-Whjq1qyBSgpaHupzDYIiDga1C-F6Ein-Fx4yFvgQUIsXj5RSjyGkUWbFGTQU4N3ff3MGYgEIOF5bwlTFMYdJSEF4nkvKNRqW6DJQpK7ysAc5H2hyOoknXMPhW8lp4WCijI/s1600-h/Pavi12.jpg" style="text-decoration: none;"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 270px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiX1r4ChmO4-Whjq1qyBSgpaHupzDYIiDga1C-F6Ein-Fx4yFvgQUIsXj5RSjyGkUWbFGTQU4N3ff3MGYgEIOF5bwlTFMYdJSEF4nkvKNRqW6DJQpK7ysAc5H2hyOoknXMPhW8lp4WCijI/s400/Pavi12.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5400724312495546274" /></a><div><br /></div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieg4x0vs9ymYmM6j-1G4vk7USKPiN1rU5qGMMsi7LwYwqgFk_kMCXRI6ewRvg00ohCZNzogVInFS9ER7SV915SiDdjAKEj3FbE51AxiBOF3-ksf7w_Lv61lXPkGoiEDLhBBZjLo1RaUyXO/s1600-h/P2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 274px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieg4x0vs9ymYmM6j-1G4vk7USKPiN1rU5qGMMsi7LwYwqgFk_kMCXRI6ewRvg00ohCZNzogVInFS9ER7SV915SiDdjAKEj3FbE51AxiBOF3-ksf7w_Lv61lXPkGoiEDLhBBZjLo1RaUyXO/s400/P2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5400457857364993250" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqmBqKTKZODFTXNRoMQg1FQBU36fV808qvvigjbSRY9sBd5HJjCyXxCqAHoFaRONtVJ2o7zqhzR4IkgWqXSP6xO0UmnuV0JcD1Tl9b1UQIV8qqG-mGNXXBIDvhNdujtBqG0D9Zn3oVn6BC/s1600-h/P4.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 271px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqmBqKTKZODFTXNRoMQg1FQBU36fV808qvvigjbSRY9sBd5HJjCyXxCqAHoFaRONtVJ2o7zqhzR4IkgWqXSP6xO0UmnuV0JcD1Tl9b1UQIV8qqG-mGNXXBIDvhNdujtBqG0D9Zn3oVn6BC/s400/P4.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5400457397030922882" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0EFeHfJUShMkjR7Qdw5-dpv6h_6ox2Zj67P3jn-XruysHHK5jVOgdyg_fq0_VjMEuYeb5NuQiwrrtxyFVwYsr088hiM7map5g_O-pGvmmxmwFRaUKpT2tzK4Esx7y5nR7kvvyK78zVKlK/s1600-h/P1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 275px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0EFeHfJUShMkjR7Qdw5-dpv6h_6ox2Zj67P3jn-XruysHHK5jVOgdyg_fq0_VjMEuYeb5NuQiwrrtxyFVwYsr088hiM7map5g_O-pGvmmxmwFRaUKpT2tzK4Esx7y5nR7kvvyK78zVKlK/s400/P1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5400457389968376626" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBtG1xDqx24CLbT7mwX3O_NdWsTnJpjNvgkTgmDt_8hDhbyiheT9jRwEC2ydPwCmshgt5cLK1eokUcAGp_hkty7ZsmQ12vONgrzHikyD-usvhkhLO5ppXoGqKDipbI01BAZ951EbpqYlpz/s1600-h/P6.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 274px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgBtG1xDqx24CLbT7mwX3O_NdWsTnJpjNvgkTgmDt_8hDhbyiheT9jRwEC2ydPwCmshgt5cLK1eokUcAGp_hkty7ZsmQ12vONgrzHikyD-usvhkhLO5ppXoGqKDipbI01BAZ951EbpqYlpz/s400/P6.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5400457170589442946" /></a><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjExc3SjqVitE5ZenSSodO9q-zTXsmkAv5c3iwFv5GhcaN3Nc3ZmjbdHNnzlwUKBVVuwRfuCmNshDONcffB_X4KVuZv6WHSwfa4ya1yavUfGfD_4v0RVZEanlHJdtdvL6-PBqXjXVDDCi7n/s1600-h/P5.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 274px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjExc3SjqVitE5ZenSSodO9q-zTXsmkAv5c3iwFv5GhcaN3Nc3ZmjbdHNnzlwUKBVVuwRfuCmNshDONcffB_X4KVuZv6WHSwfa4ya1yavUfGfD_4v0RVZEanlHJdtdvL6-PBqXjXVDDCi7n/s400/P5.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5400457170971746162" /></a><br /><div style="text-align: center;"><span class="Apple-style-span" style="color:#0000EE;"><span class="Apple-style-span" style="text-decoration: underline;"><br /></span></span></div><br /><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div>Pavithra Kodicalhttp://www.blogger.com/profile/16506444422105983050noreply@blogger.com4tag:blogger.com,1999:blog-3596435298168422145.post-11378446355658913512009-09-29T12:23:00.011-05:002011-04-28T13:38:51.799-05:00Cucumber Saseme (Cucumber in Mustrad and yogurt Sauce)<div dir="ltr" style="text-align: left;" trbidi="on"><br />
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</div><div class="MsoNormal">When the temperature goes above 90 Degrees, I do not feel like eating rotis and dal. I consume more liquid and cook a yogurt based curry like tambuli or sasame. Mustard is called saseme in Tulu and sasive in Kannada. These curries are easy to make and tastes great!!</div><div class="MsoNormal"><br />
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</div><div class="MsoNormal"><o:p> </o:p></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjtyh902uGaY1mNDYGbJXclsGhKXb-ywlNIAq9KzHX4VkVRpVXF7Af7gorgmhqPoD3KEwqFcJ7ohp9heLl1ttabHQtBawxHoGPA1nBItsyXtE1KYokM7XR17dgeHA5qc23feruiJZQYxck/s1600/Cucu+saseme.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="456" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhjtyh902uGaY1mNDYGbJXclsGhKXb-ywlNIAq9KzHX4VkVRpVXF7Af7gorgmhqPoD3KEwqFcJ7ohp9heLl1ttabHQtBawxHoGPA1nBItsyXtE1KYokM7XR17dgeHA5qc23feruiJZQYxck/s640/Cucu+saseme.jpg" width="640" /></a></div><div class="MsoNormal"><b><br />
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</b></div><div class="MsoNormal"><b><span class="Apple-style-span" style="color: #741b47;">INGREDIENTS:</span></b></div><div class="MsoNormal"><b><br />
</b></div><div class="MsoNormal"><o:p> </o:p></div><div class="MsoNormal">Cucumber 1 peeled and chopped</div><div class="MsoNormal">Grated Coconut ½ cup</div><div class="MsoNormal">Mustard 2 tsp + ½ tsp for seasoning</div><div class="MsoNormal">Red chilies 2</div><div class="MsoNormal">Cumin seeds ½ tsp</div><div class="MsoNormal">Yogurt ½ cup</div><div class="MsoNormal">Curry leaves 1 strand</div><div class="MsoNormal">Hing a pinch</div><div class="MsoNormal">Salt to taste</div><div class="MsoNormal">Oil 2 tsp</div><div class="MsoNormal"><br />
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</div><div class="MsoNormal"><o:p> </o:p></div><div class="MsoNormal"><o:p> </o:p></div><div class="MsoNormal"><b><span class="Apple-style-span" style="color: #741b47;">METHOD:</span></b></div><div class="MsoNormal"><b><br />
</b></div><div class="MsoNormal"><o:p> </o:p></div><div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;"><span style="font-size: 16pt;">1)<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span>Grind together coconut, mustard, red chilies, cumin seeds to smooth paste adding little water at a time and set aside.</div><div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;"><br />
</div><div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;"><span style="font-size: 16pt;">2)<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span>Beat the yogurt and set aside.</div><div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;"><br />
</div><div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;"><span style="font-size: 16pt;">3)<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span>In a large bowl, add chopped cucumber, yogurt, coconut mixture, salt and mix well.</div><div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;"><br />
</div><div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;"><span style="font-size: 16pt;">4)<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span>Heat oil in a pan and add mustard, when it starts to pop add curry leaves and hing.</div><div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;"><br />
</div><div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;"><span style="font-size: 16pt;">5)<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span>Add the seasoning to the cucumber mixture and mix again.</div><div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;"><br />
</div><div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;"><span style="font-size: 16pt;">6)<span style="font: normal normal normal 7pt/normal 'Times New Roman';"> </span></span>Serve with hot rice.</div></div>Pavithra Kodicalhttp://www.blogger.com/profile/16506444422105983050noreply@blogger.com11tag:blogger.com,1999:blog-3596435298168422145.post-26180029784247442232009-09-07T22:30:00.007-05:002011-04-28T13:40:35.571-05:00Kusubalakki Rotti (Boiled rice rotti)<div dir="ltr" style="text-align: left;" trbidi="on"><div><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRB0RFDw__sjao4WoemoRHohXKirt4fqKoL4VeBkLUbdpXO2C2uHYUrinOgMkoKk7WRxKDEqFXzck7xBmZFJPzxEQ_VKD4dGC0XB2w5G_Vy-RjLkkwY3ErCIqphyphenhyphenJh_9UVX7JkmKBvF6B9/s1600/Kusurotti.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="350" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgRB0RFDw__sjao4WoemoRHohXKirt4fqKoL4VeBkLUbdpXO2C2uHYUrinOgMkoKk7WRxKDEqFXzck7xBmZFJPzxEQ_VKD4dGC0XB2w5G_Vy-RjLkkwY3ErCIqphyphenhyphenJh_9UVX7JkmKBvF6B9/s640/Kusurotti.jpg" width="640" /></a></div><div style="text-align: center;"><br />
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</div><div><div><b><span class="Apple-style-span" style="color: #741b47;">INGREDIENTS:</span></b></div><div><br />
</div><div>Boiled rice (Kusubalakki) 1 cup</div><div><br />
</div><div>Long grain rice ¼ th cup</div><div><br />
</div><div>Red Onion 1 finely chopped</div><div><br />
</div><div>Green chilies 2 finely chopped</div><div><br />
</div><div>Ginger 1 inch finely chopped</div><div><br />
</div><div>Curry leaves 1 strand finely chopped</div><div><br />
</div><div>Coriander leaves few</div><div><br />
</div><div>Grated coconut 1 tblsp</div><div><br />
</div><div>Salt to taste</div></div><div><br />
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</div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF_RjG_GmwPJ1-sWF0cS4OjzGLUxDoQyz5V4bARaYUoV3_hj_DvFJDjHyu-zdGoDiGpCAO08hB_pdWmqQiPY_cp84tlL2y4af9fVLbda8ii6anGu1O6qUhw2ztBkDQQVEawPRsLa9KIeen/s1600-h/Rotti1.jpg" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" style="text-decoration: none;"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5378933989167056162" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjF_RjG_GmwPJ1-sWF0cS4OjzGLUxDoQyz5V4bARaYUoV3_hj_DvFJDjHyu-zdGoDiGpCAO08hB_pdWmqQiPY_cp84tlL2y4af9fVLbda8ii6anGu1O6qUhw2ztBkDQQVEawPRsLa9KIeen/s400/Rotti1.jpg" style="cursor: hand; cursor: pointer; display: block; height: 350px; margin: 0px auto 10px; text-align: center; width: 600px;" /></a><br />
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</div><div><div><b><span class="Apple-style-span" style="color: #741b47;">METHOD:</span></b></div><div><br />
</div><div>1)<span class="Apple-tab-span" style="white-space: pre;"> </span>Wash and Soak boiled rice and long grain rice together in 3 cups of water overnight.</div><div><br />
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</div><div>2)<span class="Apple-tab-span" style="white-space: pre;"> </span>Grind the soaked rice to smooth paste adding little water at a time. The batter has to be thick.</div><div><br />
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</div><div>3)<span class="Apple-tab-span" style="white-space: pre;"> </span>Add all the ingredients in a bowl and mix well.</div><div><br />
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</div><div>4)<span class="Apple-tab-span" style="white-space: pre;"> </span>Heat the tava, When it is hot add a handful of the batter and spread it with your fingers. Brush some oil on top if required. Cover the lid and cook for 3 mins on medium flame.</div><div><br />
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</div><div>5)<span class="Apple-tab-span" style="white-space: pre;"> </span>Turn over and cook the other side for another 3 mins.</div><div><br />
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</div><div>6)<span class="Apple-tab-span" style="white-space: pre;"> </span>Serve with chutney or just ghee and pickle.</div><div><br />
</div></div></div>Pavithra Kodicalhttp://www.blogger.com/profile/16506444422105983050noreply@blogger.com20tag:blogger.com,1999:blog-3596435298168422145.post-60162283999947725312009-08-22T12:20:00.015-05:002011-04-28T13:50:04.090-05:00Besan Ladoo To Celebrate Blog Anniversary<div dir="ltr" style="text-align: left;" trbidi="on"><div><br />
</div><div><div>We all get older and wiser with time, so does my blog. “Paakashaale” is celebrating its first anniversary.</div><div><br />
</div><div>When I started this blog last year, I wanted to post a recipe at least once a week. Well, I fell a little short on that goal but not too far off. I was doing blog hopping and waiting for comments. To encourage me my husband created a new template and also left comment on few posts (So sweet of him). After 3 months I joined <span class="Apple-style-span"><span class="Apple-style-span" style="color: #a64d79;"><a href="http://foodworld.redchillies.us/">FOODWORLD</a></span> </span>started by <span class="Apple-style-span" style="color: #a64d79;"><a href="http://redchillies.us/">Redchillies</a></span>. After that Paakashaale started getting recognized and I used to be in cloud 9 after reading each comment. Thanks to redchillies and all my fellow bloggers for encouraging me and my blog with your sweet comments.</div><div><br />
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</div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyUbmXCpbGJaoDbWIB5lKYNOHpDP0wXrvcpGZmUl_4vJSfK509-Egq_WLIs3ZlUZEtNwsu2rD4ITrpYpaGXixYlpfps_MigZKioStAI3S3c3Mj2InybA9Qlm1WdrfMxG9xtH2LgoK2Uukh/s1600/Besanladoo.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="340" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyUbmXCpbGJaoDbWIB5lKYNOHpDP0wXrvcpGZmUl_4vJSfK509-Egq_WLIs3ZlUZEtNwsu2rD4ITrpYpaGXixYlpfps_MigZKioStAI3S3c3Mj2InybA9Qlm1WdrfMxG9xtH2LgoK2Uukh/s640/Besanladoo.jpg" width="640" /></a></div><div style="text-align: center;"><br />
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</div><div><div>Happy Ganesha Festival to all my fellow bloggers. To celebrate Ganesha Festival and Pakashale anniversary i made besan ladoo.</div><div><br />
</div><div>I followed recipe of Manjula of <a href="http://www.manjulaskitchen.com/2008/09/11/basen-ladoo/"><span class="Apple-style-span" style="color: #a64d79;">Manjula's kitchen</span></a> to make besan ladoo.</div><div><br />
</div></div><div>EC of <a href="http://simpleindianfood-blogroll.blogspot.com/2009/07/kreativ-blogger-award.html"><span class="Apple-style-span" style="color: #a64d79;">Simple Indian Food</span></a> passed me the Kreative Blogger Award.Thank you EC for thinking of me.</div><div><br />
</div><div><div>The Kreativ Blogger award comes with some rules:-</div><div><br />
</div><div>1. You must thank the person who has given you the award.</div><div>2. Copy the logo and place it on your blog.</div><div>3. Link to the person who has nominated you for the award.</div><div>4. Name 7 things about yourself that people might find interesting.</div><div>5. Nominate 7 other Kreativ Bloggers.</div><div>6. Post links to the 7 blogs you nominate.</div><div>7. Leave a comment on which of the blogs to let them know they have been nominated</div><div><br />
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</div><div>7 Things about me!!</div></div><div><br />
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1) I am passionate about cooking and learning authentic recipes.<br />
2) From childhood, I always wished to learn Bharathanatyam and classical music but never got an opportunity.<br />
3) I have started knitting and totally love it.<br />
4) I am terrified of lizards.<br />
5) My favorite time of the year is autumn.<br />
6) Photography is my new passion in life.<br />
7) My favorite color is light blue.<br />
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<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbecGg3OirXM_4uYt5rbCP2a1Kc6vjWGM8z9h2xyDTrF-Iu8tzi74mz8LnxRuVxTS0zHCnrnBf9yS6ZCT-xSs3garaTVVflFt9AsqGnQnGgd4e4MVvqUEcCZhy10c7brSQeOPKSBQwNewH/s320/kreativblogger.jpg" /><br />
<div><br />
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</div><div>Passing this award to seven friends:</div><div><br />
</div><div><a href="http://mysoorean.blogspot.com/"><span class="Apple-style-span" style="color: #741b47;">Vani</span></a></div><div><br />
</div><div><a href="http://redchillies.us/"><span class="Apple-style-span" style="color: #741b47;">Supriya</span></a></div><div><span class="Apple-style-span" style="color: #ffff99;"><br />
</span></div><div><a href="http://kitchen-vibes.blogspot.com/"><span class="Apple-style-span" style="color: #741b47;">Keerthana</span></a></div><div><span class="Apple-style-span" style="color: #ffff99;"><br />
</span></div><div><a href="http://archysrecipes.blogspot.com/"><span class="Apple-style-span" style="color: #741b47;">Archana Pritish</span></a></div><div><span class="Apple-style-span" style="color: #ffff99;"><br />
</span></div><div><a href="http://therecipehunter.blogspot.com/"><span class="Apple-style-span" style="color: #741b47;">Suparna</span></a></div><div><span class="Apple-style-span" style="color: #ffff99;"><br />
</span></div><div><a href="http://simplydelicious-foods.blogspot.com/"><span class="Apple-style-span" style="color: #741b47;">Sangi</span></a></div><div><span class="Apple-style-span" style="color: #ffff99;"><br />
</span></div><div><a href="http://www.monsoonspice.com/"><span class="Apple-style-span" style="color: #741b47;">Sia</span></a></div></div>Pavithra Kodicalhttp://www.blogger.com/profile/16506444422105983050noreply@blogger.com15tag:blogger.com,1999:blog-3596435298168422145.post-10603390839119831112009-07-28T10:18:00.007-05:002011-05-19T19:27:45.809-05:00GULLA KODHEL (Thai Eggplant Sambar)<div dir="ltr" style="text-align: left;" trbidi="on"><div><br />
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<div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN1Vh_xWkEW4IzHkc_Cotwp3ddnK7xi1ftYCqm52JGTe2noazxrAMVUPdUwqIWwk-ysR0bJ8aeRgYMlhjBTPn9HPbHKKxkbfnsTKPjgdwOsQERe4ows0Qu_5ogL8W4YHWo9L_iWJa4EPGA/s1600/Gulla1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="332" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgN1Vh_xWkEW4IzHkc_Cotwp3ddnK7xi1ftYCqm52JGTe2noazxrAMVUPdUwqIWwk-ysR0bJ8aeRgYMlhjBTPn9HPbHKKxkbfnsTKPjgdwOsQERe4ows0Qu_5ogL8W4YHWo9L_iWJa4EPGA/s640/Gulla1.jpg" width="640" /></a></div><br />
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<div style="color: #741b47;"><span style="font-weight: bold;"><span class="Apple-style-span">INGREDIENTS:</span></span></div><br />
Toor dal 1 cup<br />
Gulla also known as Thai eggplant(If you cannot find this you can use brinjal) around 10 cut into cubes.<br />
Drumsticks (if using frozen like me then use 1 packet) 2 cut into 2 inches.<br />
Tamarind 1 small lemon size soaked in water and juice extracted.<br />
Turmeric ½ tsp<br />
Jaggery 1 small piece<br />
Salt to taste<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN5Zgoacr5JkytoNmrlX8o90AuMdl6TBhupIcfYTapZmRkpVXuvyq6c_l36wx5PSS52ywkjh-uHzp6xtAPmL2_WxILc8oDRRIoRdHNL5jmyrjstafygyP3i6Dtjgc65ELDZN8J7lv5zle3/s1600/Gulla2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="334" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhN5Zgoacr5JkytoNmrlX8o90AuMdl6TBhupIcfYTapZmRkpVXuvyq6c_l36wx5PSS52ywkjh-uHzp6xtAPmL2_WxILc8oDRRIoRdHNL5jmyrjstafygyP3i6Dtjgc65ELDZN8J7lv5zle3/s640/Gulla2.jpg" width="640" /></a></div><div><br />
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<div style="color: #741b47;"><b><span class="Apple-style-span">TO GRIND:</span></b></div><br />
Coconut ½ cup<br />
Coriander seeds 1 tblsp<br />
Urad dal 2 tsp<br />
Chana dal 1tsp<br />
Jeera 1tsp<br />
Methi seeds 3<br />
Red chilies 5 or more according to your taste<br />
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<div><br />
<div style="color: #741b47;"><b><span class="Apple-style-span">SEASONING:</span></b></div><br />
Mustard 1 tsp<br />
Hing a pinch<br />
Curry leaves 1 strand<br />
Coconut oil 1 Tblsp</div></div></div><div><br />
</div><div><br />
</div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibSvuTaVmZXwRJWUlVQrkiMEDPMo9fAcAMBmdGxVasyzxMZHSP_bC8yjjs9HU2TR1pzGmRIUDifGvL2ULbnd2SPMENe8fC3HGtA6FPUJk4W3f2o6vWUiyQT-_0JUnNHJw17x3HQeOHy_TB/s1600/Gulla3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="338" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEibSvuTaVmZXwRJWUlVQrkiMEDPMo9fAcAMBmdGxVasyzxMZHSP_bC8yjjs9HU2TR1pzGmRIUDifGvL2ULbnd2SPMENe8fC3HGtA6FPUJk4W3f2o6vWUiyQT-_0JUnNHJw17x3HQeOHy_TB/s640/Gulla3.jpg" width="640" /></a></div><br />
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<div><br />
<div style="color: #741b47;"><b><span class="Apple-style-span">METHOD:</span></b></div><br />
1)Pressure cook toor dal with turmeric, drumstick and a drop of coconut oil.</div><div><br />
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2)Dry roast coriander seeds, urad dal, Chana dal, jeera, methi seeds and red chilies in medium low heat for 2 minutes.</div><div><br />
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3)Grind the roasted mixture with coconut to a smooth paste adding little water.</div><div><br />
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4)Heat a pan and add tamarind paste and ½ cup water, when the mixture starts boiling add chopped Gulla/brinjal, jaggery and cook on medium heat until Gulla is cooked ( Do not over cook, Gulla/Brinjal has to hold its shape).</div><div><br />
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5)Add cooked toor dal, drumstick, salt and coconut mixture and mix well.</div><div><br />
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6)Add water if required at this point.</div><div><br />
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7)Cook on low heat for 10 mins.</div><div><br />
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8)In a pan add 1 tblsp coconut oil, when the oil is hot add mustard when it splutters add hing and curry leaves.</div><div><br />
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9)Add the seasoning to the Kodhel mix well and garnish with coriander leaves.</div><div><br />
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10)Serve hot with rice.</div><div><br />
</div><div><br />
</div><div><br />
</div><div><br />
</div><div>Sending this to<span style="color: #134f5c;"> </span><a href="http://www.monsoonspice.com/2009/06/announcing-rci-july09.html" style="color: #134f5c;"><span class="Apple-style-span">RCI-UDUPI & MANGALORE CUISINE</span></a> hosted by <a href="http://www.monsoonspice.com/" style="color: #134f5c;"><span class="Apple-style-span">SIA</span></a><span style="color: #134f5c;"> </span>an event started by <a href="http://veggiecuisine.blogspot.com/" style="color: #134f5c;"><span class="Apple-style-span">LAKSHMI</span></a><span style="color: #134f5c;">.</span><span style="background-color: #93c47d;"></span></div><div><br />
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</div></div></div></div></div><br />
<img src="http://farm3.static.flickr.com/2447/3667737935_530a13ebdb_o.jpg" /></div>Pavithra Kodicalhttp://www.blogger.com/profile/16506444422105983050noreply@blogger.com20tag:blogger.com,1999:blog-3596435298168422145.post-56338400971655915452009-07-14T19:40:00.011-05:002011-05-19T19:55:35.261-05:00Balekayi Ale Bajji (Plantain in yogurt sauce)<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9iVn_nNXPMAd1RomuR8IbGKPLJ2gO0nFNz5iupRUpRPbp3Pp_8Rwp-Fy4WaRNgC652pIwWRqyTACSMCozrflswCk0QyemG_dTU-HM1s94hgWd5-2O7E1C0usu_XvYJSjfw2-K9oC_Ytpd/s1600/Balekayi.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="374" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9iVn_nNXPMAd1RomuR8IbGKPLJ2gO0nFNz5iupRUpRPbp3Pp_8Rwp-Fy4WaRNgC652pIwWRqyTACSMCozrflswCk0QyemG_dTU-HM1s94hgWd5-2O7E1C0usu_XvYJSjfw2-K9oC_Ytpd/s640/Balekayi.jpg" width="640" /></a></div><div class="MsoNormal"><b><br />
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</b></div><div class="MsoNormal"><b><br />
</b></div><div class="MsoNormal"><b><br />
</b></div><div class="MsoNormal" style="color: #741b47;"><b>INGREDIENTS:</b></div><div class="MsoNormal"><br />
<o:p></o:p></div><div class="MsoNormal"><b><span style="font-weight: normal;"><o:p> </o:p></span></b></div><div class="MsoNormal"><b><span style="font-weight: normal;">Balekayi (Plantain) 1<o:p></o:p></span></b></div><div class="MsoNormal"><b><span style="font-weight: normal;">Curd 1 cup<o:p></o:p></span></b></div><div class="MsoNormal"><b><span style="font-weight: normal;">Salt to taste<o:p></o:p></span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span style="font-weight: normal;"><o:p> </o:p></span></b></div><div class="MsoNormal"><b><span style="font-weight: normal;"><o:p> </o:p></span></b></div><div class="MsoNormal"><b style="color: #741b47;"><span class="Apple-style-span">To Grind:</span></b><o:p></o:p></div><div class="MsoNormal"><b><span style="font-weight: normal;"><o:p> </o:p></span></b></div><div class="MsoNormal"><b><span style="font-weight: normal;">Coconut 1 tblsp<o:p></o:p></span></b></div><div class="MsoNormal"><b><span style="font-weight: normal;">Green chilies 2 <o:p></o:p></span></b></div><div class="MsoNormal"><b><span style="font-weight: normal;">Cumin seeds 1tsp<o:p></o:p></span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span style="font-weight: normal;"><o:p> </o:p></span></b></div><div class="MsoNormal"><b><span style="font-weight: normal;"><o:p> </o:p></span></b></div><div class="MsoNormal"><b style="color: #741b47;"><span class="Apple-style-span">Seasoning:</span></b><o:p></o:p></div><div class="MsoNormal"><b><span style="font-weight: normal;"><o:p> </o:p></span></b></div><div class="MsoNormal"><b><span style="font-weight: normal;">Mustard 1 tsp<o:p></o:p></span></b></div><div class="MsoNormal"><b><span style="font-weight: normal;">Curry leaves few<o:p></o:p></span></b></div><div class="MsoNormal"><b><span style="font-weight: normal;">Hing (Asafetida) a pinch<o:p></o:p></span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span style="font-weight: normal;"><o:p> </o:p></span></b></div><div class="MsoNormal"><b><span style="font-weight: normal;"><o:p> </o:p></span></b></div><div class="MsoNormal"><b style="color: #741b47;"><span class="Apple-style-span">METHOD:</span></b></div><div class="MsoNormal"><br />
</div><div class="MsoNormal"><b><span style="font-weight: normal;"><o:p> </o:p></span></b></div><div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;"><b><span style="font-weight: normal;">1)<span style="font: 7pt "Times New Roman";"> </span></span></b><b><span style="font-weight: normal;">Pressure cook plantains for 3 whistles.<o:p></o:p></span></b></div><div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;"><br />
</div><div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;"><b><span style="font-weight: normal;">2)<span style="font: 7pt "Times New Roman";"> </span></span></b><b><span style="font-weight: normal;">In the meantime grind the coconut mixture with little water to fine paste.<o:p></o:p></span></b></div><div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;"><br />
</div><div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;"><b><span style="font-weight: normal;">3)<span style="font: 7pt "Times New Roman";"> </span></span></b><b><span style="font-weight: normal;">Peel the skin of the plantain and mash them.<o:p></o:p></span></b></div><div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;"><br />
</div><div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;"><b><span style="font-weight: normal;">4)<span style="font: 7pt "Times New Roman";"> </span></span></b><b><span style="font-weight: normal;">Beat the curd and add to the mashed plantain.<o:p></o:p></span></b></div><div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;"><br />
</div><div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;"><b><span style="font-weight: normal;">5)<span style="font: 7pt "Times New Roman";"> </span></span></b><b><span style="font-weight: normal;">Add the ground mixture, salt and mix well.<o:p></o:p></span></b></div><div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;"><br />
</div><div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;"><b><span style="font-weight: normal;">6)<span style="font: 7pt "Times New Roman";"> </span></span></b><b><span style="font-weight: normal;">Season it with mustard hing and curry leaves.<o:p></o:p></span></b></div><div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;"><br />
</div><div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;"><b><span style="font-weight: normal;">7)<span style="font: 7pt "Times New Roman";"> </span></span></b><b><span style="font-weight: normal;">Serve this with hot rice.<o:p></o:p></span></b></div><div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;"><br />
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</div><div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;"><br />
</div><div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;">This goes to <span class="Apple-style-span" style="color: #ffff99;"><a href="http://www.monsoonspice.com/2009/06/announcing-rci-july09.html">RCI- UDUPI & MANGALORE</a></span> hosted by <span class="Apple-style-span" style="color: #ffcccc;"><a href="http://www.monsoonspice.com/">Sia</a></span> an event started by <span class="Apple-style-span" style="color: #ffcccc;"><a href="http://veggiecuisine.blogspot.com/">Lakshmi</a></span>.</div><div class="MsoNormal" style="margin-left: .5in; mso-list: l0 level1 lfo1; tab-stops: list .5in; text-indent: -.25in;"><br />
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<img src="http://farm3.static.flickr.com/2447/3667737935_530a13ebdb_o.jpg" /></div>Pavithra Kodicalhttp://www.blogger.com/profile/16506444422105983050noreply@blogger.com15tag:blogger.com,1999:blog-3596435298168422145.post-11233207087719347522009-07-05T15:09:00.013-05:002011-05-19T19:59:04.641-05:00PATHRODE<div dir="ltr" style="text-align: left;" trbidi="on"><div><br />
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<div class="MsoNormal" style="text-align: justify;"><o:p> </o:p></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghJ8mCJuiwyzzaprio9sMqjANoenQcohRos8A03Pg9dJf3WUhypyia1mvwQxUTe57R4cKem0OkG-rwmAwV3jqYUHY93kzKhBzhJDlpW2awvaYZzmLP0lXp0INwkmPTBaoqsG6HfAReReT8/s1600/Patra2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="388" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEghJ8mCJuiwyzzaprio9sMqjANoenQcohRos8A03Pg9dJf3WUhypyia1mvwQxUTe57R4cKem0OkG-rwmAwV3jqYUHY93kzKhBzhJDlpW2awvaYZzmLP0lXp0INwkmPTBaoqsG6HfAReReT8/s640/Patra2.jpg" width="640" /></a></div><div class="MsoNormal" style="text-align: justify;"><br />
</div><div class="MsoNormal" style="text-align: justify;"><br />
</div><div class="MsoNormal" style="color: #741b47; text-align: justify;"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span"><span class="Apple-style-span">INGREDIENTS:</span></span></span></div><br />
<div class="MsoNormal" style="text-align: justify;">Collard Greens 15 leaves (In Mangalore we use Colacasia leaves)<o:p></o:p></div><div class="MsoNormal" style="text-align: justify;">Rice 2 cups<o:p></o:p></div><div class="MsoNormal" style="text-align: justify;">Urad dal 1/4 th cup<o:p></o:p></div><div class="MsoNormal" style="text-align: justify;">Toor dal 1/4 th cup<o:p></o:p></div><div class="MsoNormal" style="text-align: justify;">Coconut 1/2 cup<o:p></o:p></div><div class="MsoNormal" style="text-align: justify;">Coriander seeds 1 tsp<o:p></o:p></div><div class="MsoNormal" style="text-align: justify;">Jeera 1 tsp<o:p></o:p></div><div class="MsoNormal" style="text-align: justify;">Red chilies 5 or more according to how spicy you need<o:p></o:p></div><div class="MsoNormal" style="text-align: justify;">Turmeric 1/2 tsp<o:p></o:p></div><div class="MsoNormal" style="text-align: justify;">Tamarind 1 lemon size <o:p></o:p></div><div class="MsoNormal" style="text-align: justify;">Jaggery 1 tblsp<o:p></o:p></div><div class="MsoNormal" style="text-align: justify;">Oil 1 tsp<o:p></o:p></div><div class="MsoNormal" style="text-align: justify;">Salt</div><div class="MsoNormal" style="text-align: justify;"><br />
</div><div class="MsoNormal" style="text-align: justify;"></div><div class="MsoNormal" style="text-align: justify;"></div><div class="MsoNormal" style="text-align: justify;"><o:p></o:p></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAe4TKyf5baGZUmM4kbKLRFDw9AGiYGzRy1SUW1YV73HU4NgZlQtZ5abbmuxfUz6VX3HVTk6DTajZ_OnKnaaccjjJrJDQsXMnZnBNVWV35IiqUxaTFTeZ7zEOg0QkHZBBxMFV-VUjJNcsY/s1600/Patra3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="308" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAe4TKyf5baGZUmM4kbKLRFDw9AGiYGzRy1SUW1YV73HU4NgZlQtZ5abbmuxfUz6VX3HVTk6DTajZ_OnKnaaccjjJrJDQsXMnZnBNVWV35IiqUxaTFTeZ7zEOg0QkHZBBxMFV-VUjJNcsY/s640/Patra3.jpg" width="640" /></a></div><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp3Jngr6TG9dObjPkbyT9CqcMG7b21F4KAHa2Ne3vjCLnKbZuLe1KEtX_3JnJW_JgGrAZFyJdUm5ZoIYxpYcZEb1mKUG8ESRMWneDvfxqrGpp55UFN0-UM7XYjwUyxsEYNO_qHB6fFk1rq/s1600-h/pathrode1.jpg"></a><br />
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</div><div class="MsoNormal" style="color: #741b47; text-align: justify;"><b><span class="Apple-style-span">METHOD:</span></b></div><ul face="verdana" type="disc"><ol><li>Soak rice and toor dal in water for 3 hours or overnight.</li>
<li>Heat oil and fry urad dal until you get a nice aroma.</li>
<li>Grind rice, toor dal and urad dal with coconut and other ingredients except leaves by adding little water. This paste has to be thick, almost like idly batter.</li>
<li>Remove the veins of the leaves.</li>
<li>Apply a layer of masala on a leaf (keep the leaf upside down).Keep another leaf on the first leaf apply another layer of masala. Repeat this for another 3 leaves.</li>
<li>Roll them and apply another coat of masala on top.</li>
<li>Steam them for around 45 mins on medium heat.</li>
<li>When it is cool cut them with a knife to thin rolls and serve with coconut oil.</li>
</ol></ul><ul face="verdana" type="disc"></ul></div><div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZS_1QildbMmylX2-nqnjROkOe6Gu9FFtdyfLCw-S607A2UB48ONL-EAm4b67KfLZ_amOwpiE7O1ffHtYrgL1NegQ2PVzUq9efvTTbBIrHbZAeZx4C3uqnRIWuz3aS9-krejDhRh-rnsng/s1600/patra1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="428" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZS_1QildbMmylX2-nqnjROkOe6Gu9FFtdyfLCw-S607A2UB48ONL-EAm4b67KfLZ_amOwpiE7O1ffHtYrgL1NegQ2PVzUq9efvTTbBIrHbZAeZx4C3uqnRIWuz3aS9-krejDhRh-rnsng/s640/patra1.jpg" width="640" /></a></div><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9SHj7KyCMZx39mixNQJjD0tHOhocFEkVbQXP2AJy8A1I3fDI7gsZAE4uE_bjo9GSdFBH1WN3st-ilPfPCdBaW9y-dDsTFBYdNjtnN17WEEa-w7WXBeP4e2lu5AXTmsJ0Fo9BhCRt0SGkk/s1600/Patra4.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="444" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj9SHj7KyCMZx39mixNQJjD0tHOhocFEkVbQXP2AJy8A1I3fDI7gsZAE4uE_bjo9GSdFBH1WN3st-ilPfPCdBaW9y-dDsTFBYdNjtnN17WEEa-w7WXBeP4e2lu5AXTmsJ0Fo9BhCRt0SGkk/s640/Patra4.jpg" width="640" /></a></div></div><div><br />
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</div><div style="color: #741b47;">NOTE:</div><div><br />
</div><div><div class="MsoNormal">1)You can eat this with just pickle and coconut oil on top.</div><div class="MsoNormal">2)You can slice them and shallow fry them in oil until is it golden brown on both sides.</div><div class="MsoNormal"><br />
</div><div class="MsoNormal">I am sending this to <span class="Apple-style-span" style="color: #ffcccc;"><a href="http://www.monsoonspice.com/2009/06/announcing-rci-july09.html">RCI - UDUPI & MANGALORE</a></span> hosted by <span class="Apple-style-span" style="color: #ffff99;"><a href="http://www.monsoonspice.com/">Sia</a></span> an event started by <span class="Apple-style-span" style="color: #ffff99;"><a href="http://veggiecuisine.blogspot.com/">Lakshmi</a></span>.</div></div><div><img src="http://farm3.static.flickr.com/2447/3667737935_530a13ebdb_o.jpg" /></div></div>Pavithra Kodicalhttp://www.blogger.com/profile/16506444422105983050noreply@blogger.com12tag:blogger.com,1999:blog-3596435298168422145.post-52720814317136487652009-05-22T08:59:00.002-05:002011-01-25T22:47:22.565-06:00BOILED RICE IDLY<div><br /></div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZUihwsYXxbmUW0aIWnsAOvLKfzIfHn6VBQ6GBp2eJuYGpBxkcNhvJBUZEdmkvRN6hFiFVINA-ggsmQX-TEMvGagxiWp7asMOwAlXoqxpY1PVsSWmRYzwc3QSmFD2d3QPp11Wt3X9RGOpi/s1600-h/Boiledrice+idly.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 650px; height: 480px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZUihwsYXxbmUW0aIWnsAOvLKfzIfHn6VBQ6GBp2eJuYGpBxkcNhvJBUZEdmkvRN6hFiFVINA-ggsmQX-TEMvGagxiWp7asMOwAlXoqxpY1PVsSWmRYzwc3QSmFD2d3QPp11Wt3X9RGOpi/s400/Boiledrice+idly.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5337952228074361122" /></a><br /><p class="MsoNormal" style="text-align:justify"><o:p> </o:p></p> <p class="MsoNormal" style="text-align:justify"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" >INGREDIENTS:</span></span></p> <p class="MsoNormal" style="text-align:justify"><o:p> </o:p></p> <p class="MsoNormal" style="text-align:justify">Boiled rice 1 cup</p> <p class="MsoNormal" style="text-align:justify">Coconut ¼ th cup</p> <p class="MsoNormal" style="text-align:justify">Baking soda 1tsp</p> <p class="MsoNormal" style="text-align:justify">Salt to taste</p> <p class="MsoNormal" style="text-align:justify">Ghee/Oil to grease the idle plates</p> <p class="MsoNormal" style="text-align:justify"><o:p> </o:p></p> <p class="MsoNormal" style="text-align:justify"><o:p> </o:p></p> <p class="MsoNormal" style="text-align:justify"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span" >METHOD:</span></span></p> <p class="MsoNormal" style="text-align:justify"><o:p> </o:p></p> <p class="MsoNormal" style="margin-left:.5in;text-align:justify;text-indent:-.25in; mso-list:l0 level1 lfo1;tab-stops:list .5in"><span style="mso-list:Ignore">1)<span style="font:7.0pt "Times New Roman""> </span></span>Wash and soak boiled rice in 3 cups of water overnight.</p><p class="MsoNormal" style="margin-left:.5in;text-align:justify;text-indent:-.25in; mso-list:l0 level1 lfo1;tab-stops:list .5in"><br /></p> <p class="MsoNormal" style="margin-left:.5in;text-align:justify;text-indent:-.25in; mso-list:l0 level1 lfo1;tab-stops:list .5in"><span style="mso-list:Ignore">2)<span style="font:7.0pt "Times New Roman""> </span></span>Drain the water and grind the rice with coconut and salt adding little water to a coarse paste.</p><p class="MsoNormal" style="margin-left:.5in;text-align:justify;text-indent:-.25in; mso-list:l0 level1 lfo1;tab-stops:list .5in"><br /></p> <p class="MsoNormal" style="margin-left:.5in;text-align:justify;text-indent:-.25in; mso-list:l0 level1 lfo1;tab-stops:list .5in"><span style="mso-list:Ignore">3)<span style="font:7.0pt "Times New Roman""> </span></span>Add baking soda and 1/4 cup water to the batter (Should be of dosa batter consistency).</p><p class="MsoNormal" style="margin-left:.5in;text-align:justify;text-indent:-.25in; mso-list:l0 level1 lfo1;tab-stops:list .5in"><br /></p> <p class="MsoNormal" style="margin-left:.5in;text-align:justify;text-indent:-.25in; mso-list:l0 level1 lfo1;tab-stops:list .5in"><span style="mso-list:Ignore">4)<span style="font:7.0pt "Times New Roman""> </span></span>Now grease the idly plates with ghee/oil and pour the batter to idly plates.</p><p class="MsoNormal" style="margin-left:.5in;text-align:justify;text-indent:-.25in; mso-list:l0 level1 lfo1;tab-stops:list .5in"><br /></p> <p class="MsoNormal" style="margin-left:.5in;text-align:justify;text-indent:-.25in; mso-list:l0 level1 lfo1;tab-stops:list .5in"><span style="mso-list:Ignore">5)<span style="font:7.0pt "Times New Roman""> </span></span>Steam cook for about 30 minutes (It takes more time than normal idly to cook).</p><p class="MsoNormal" style="margin-left:.5in;text-align:justify;text-indent:-.25in; mso-list:l0 level1 lfo1;tab-stops:list .5in"><br /></p> <p class="MsoNormal" style="margin-left:.5in;text-align:justify;text-indent:-.25in; mso-list:l0 level1 lfo1;tab-stops:list .5in"><span style="mso-list:Ignore">6)<span style="font:7.0pt "Times New Roman""> </span></span>Serve hot with any chutney or Sambar.</p><p class="MsoNormal" style="margin-left:.5in;text-align:justify;text-indent:-.25in; mso-list:l0 level1 lfo1;tab-stops:list .5in"><br /></p><p class="MsoNormal" style="margin-left:.5in;text-align:justify;text-indent:-.25in; mso-list:l0 level1 lfo1;tab-stops:list .5in"><br /></p><p class="MsoNormal" style="margin-left:.5in;text-align:justify;text-indent:-.25in; mso-list:l0 level1 lfo1;tab-stops:list .5in">Sending this to <span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span"><a href="http://www.cookingandme.com/2009/05/monthly-mingle-33-ravishing-rice.html"><span class="Apple-style-span" >Ravishing Rice- Monthly Mingle</span></a></span></span> an event started by <span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span"><a href="http://whatsforlunchhoney.blogspot.com/2006/04/my-monthly-mingle.html"><span class="Apple-style-span" >Meeta</span></a></span></span> and hosted by<span class="Apple-style-span" > <span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span"><a href="http://www.cookingandme.com/"><span class="Apple-style-span">Nags</span></a></span></span></span> this month.</p><p class="MsoNormal" style="margin-left:.5in;text-align:justify;text-indent:-.25in; mso-list:l0 level1 lfo1;tab-stops:list .5in"><br /></p><br /><div><br /><img src="http://2.bp.blogspot.com/_edeaUoTCYOA/Sg9hOqDC_bI/AAAAAAAAIE0/1NgLUygPQ18/s320/mm+logo.jpg" /><br /></div>Pavithra Kodicalhttp://www.blogger.com/profile/16506444422105983050noreply@blogger.com24tag:blogger.com,1999:blog-3596435298168422145.post-2046687414765435892009-05-01T10:11:00.008-05:002011-01-25T22:46:00.812-06:00CHICKPEAS AND AVOCADO SALAD<div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihs_1BMFRcxd4K_V1jmptfie21C3FK3f64Xlcg6iZewj6rbpQLIo8IlEbiP1ommUwUGzVK3rxMI-k-T77Rv_q5TjbnSNrZeszlFX0_O0Xc4BNRcsEvSdadqp4-VXQta73sYu7F4hVSTp_R/s1600-h/Chickpea+salad.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 650px; height: 540px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihs_1BMFRcxd4K_V1jmptfie21C3FK3f64Xlcg6iZewj6rbpQLIo8IlEbiP1ommUwUGzVK3rxMI-k-T77Rv_q5TjbnSNrZeszlFX0_O0Xc4BNRcsEvSdadqp4-VXQta73sYu7F4hVSTp_R/s400/Chickpea+salad.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5330873707263799010" /></a><br /><p class="MsoNormal" style="text-align:justify"><br /></p><p class="MsoNormal" style="text-align:justify"><span class="Apple-style-span" style="font-weight: bold;"><br /></span></p><p class="MsoNormal" style="text-align:justify"><b><span class="Apple-style-span" >INGREDIENTS:</span><o:p></o:p></b></p><p class="MsoNormal" style="text-align:justify"><b style="mso-bidi-font-weight: normal"><span class="Apple-style-span" style="color: rgb(255, 204, 153);"><br /></span></b></p> <p class="MsoNormal" style="text-align:justify"><o:p> </o:p></p> <p class="MsoNormal" style="text-align:justify">Chickpeas 1 cup cooked</p> <p class="MsoNormal" style="text-align:justify">Avocado 2 peeled and diced</p> <p class="MsoNormal" style="text-align:justify">Onion 1 chopped finely</p> <p class="MsoNormal" style="text-align:justify">Tomato 1 chopped finely</p> <p class="MsoNormal" style="text-align:justify">Lime juice 2 tsp</p> <p class="MsoNormal" style="text-align:justify">Coriander leaves to garnish</p> <p class="MsoNormal" style="text-align:justify">Pepper according to your taste</p> <p class="MsoNormal" style="text-align:justify">Salt to taste</p><p class="MsoNormal" style="text-align:justify"><br /></p> <p class="MsoNormal" style="text-align:justify"><o:p> </o:p></p> <p class="MsoNormal" style="text-align:justify"><o:p> </o:p></p> <p class="MsoNormal" style="text-align:justify"><b><span class="Apple-style-span" >METHOD:</span><o:p></o:p></b></p><p class="MsoNormal" style="text-align:justify"><b style="mso-bidi-font-weight: normal"><span class="Apple-style-span" style="color: rgb(255, 204, 153);"><br /></span></b></p> <p class="MsoNormal" style="text-align:justify"><o:p> </o:p></p> <p class="MsoNormal" style="margin-left:.5in;text-align:justify;text-indent:-.25in; mso-list:l0 level1 lfo1;tab-stops:list .5in"><span style="mso-list:Ignore">1)<span style="font:7.0pt "Times New Roman""> </span></span>In a salad bowl mix chickpeas, avocado, onion and tomato.</p><p class="MsoNormal" style="margin-left:.5in;text-align:justify;text-indent:-.25in; mso-list:l0 level1 lfo1;tab-stops:list .5in"><br /></p> <p class="MsoNormal" style="margin-left:.5in;text-align:justify;text-indent:-.25in; mso-list:l0 level1 lfo1;tab-stops:list .5in"><span style="mso-list:Ignore">2)<span style="font:7.0pt "Times New Roman""> </span></span>Add lime juice, pepper and salt and mix well.</p><p class="MsoNormal" style="margin-left:.5in;text-align:justify;text-indent:-.25in; mso-list:l0 level1 lfo1;tab-stops:list .5in"><br /></p> <p class="MsoNormal" style="margin-left:.5in;text-align:justify;text-indent:-.25in; mso-list:l0 level1 lfo1;tab-stops:list .5in"><span style="mso-list:Ignore">3)<span style="font:7.0pt "Times New Roman""> </span></span>Garnish with coriander leaves (or mint, basil) and serve.</p><p class="MsoNormal" style="margin-left:.5in;text-align:justify;text-indent:-.25in; mso-list:l0 level1 lfo1;tab-stops:list .5in"><br /></p><p class="MsoNormal" style="margin-left:.5in;text-align:justify;text-indent:-.25in; mso-list:l0 level1 lfo1;tab-stops:list .5in"><br /></p>Pavithra Kodicalhttp://www.blogger.com/profile/16506444422105983050noreply@blogger.com19tag:blogger.com,1999:blog-3596435298168422145.post-28392170225851604992009-04-21T07:00:00.004-05:002011-01-21T13:42:03.145-06:00SPINACH THAMBULI<div><br /></div><div><p class="MsoNormal" style="text-align: justify; ">Hi Friends, I am back after a long break. <st1:city st="on"><st1:place st="on">Chicago</st1:place></st1:city> being known as the windy city is <span> </span>currently experiencing non spring like weather conditions.<span> </span>The current weather forecasts are indicating more snow this year (Grrr). The cloudy and fluctuating weather has taken a toll on our health too. I was unable to visit any blogs or participate in any event. Sorry Friends!</p><p class="MsoNormal" style="text-align: justify; "><o:p> </o:p></p><p class="MsoNormal" style="text-align: justify; "><span> </span>Coming to the recipe, People from Mangalore and Udupi will be familiar with <span> </span>“Thambuli”. As Mangalore being a costal region, the weather will be hot all through the year and no sign of winter. I have never seen anyone wearing a sweater in Mangalore<span style=" ;font-family:Wingdings;"><span>J</span></span>. Mangaloreans rarely use garam masala, most of the dishes are either coconut based or yogurt based. Thambuli is one such dish which is prepared using yogurt as base. You can also make thambuli using Ginger, Thimare (Brahmi), Doddapatre (Coleus aromaticus). The recipe remains the same just substitute any of the above instead of spinach.</p><p class="MsoNormal" style="text-align: justify; "><o:p> </o:p></p></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><div><br /></div><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://2.bp.blogspot.com/_Oec-SRSXpW8/Se0kaypjMSI/AAAAAAAABYE/P5OHtUkK2S0/s1600-h/Thambuli.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 650px; height: 550px;" src="http://2.bp.blogspot.com/_Oec-SRSXpW8/Se0kaypjMSI/AAAAAAAABYE/P5OHtUkK2S0/s400/Thambuli.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5326953976940409122" /></a><br /><p class="MsoNormal" style="text-align:justify"><br /></p> <p class="MsoNormal" style="text-align:justify"><o:p> </o:p></p> <p class="MsoNormal" style="text-align:justify"><span class="Apple-style-span" style="font-weight: bold;" >INGREDIENTS:</span></p> <p class="MsoNormal" style="text-align:justify"><br /></p> <p class="MsoNormal" style="text-align:justify">Spinach 10 to 12 leaves washed</p> <p class="MsoNormal" style="text-align:justify">Coconut 1/2 cup</p> <p class="MsoNormal" style="text-align:justify">Green chilies 2</p> <p class="MsoNormal" style="text-align:justify">Jeera 2 tsp</p> <p class="MsoNormal" style="text-align:justify">Curd 1/2 cup</p> <p class="MsoNormal" style="text-align:justify">Oil 1 tsp</p> <p class="MsoNormal" style="text-align:justify">Salt to taste</p><p class="MsoNormal" style="text-align:justify"><br /></p> <p class="MsoNormal" style="text-align:justify"><o:p> </o:p></p> <p class="MsoNormal" style="text-align:justify"><span class="Apple-style-span" style="font-weight: bold;" >SEASONING:</span></p> <p class="MsoNormal" style="text-align:justify"><o:p> </o:p></p> <p class="MsoNormal" style="text-align:justify">Mustard 1 tsp</p> <p class="MsoNormal" style="text-align:justify">Curry leaves 1 strand</p> <p class="MsoNormal" style="text-align:justify">Hing a pinch</p> <p class="MsoNormal" style="text-align:justify">Oil 2 tsp</p><p class="MsoNormal" style="text-align:justify"><br /></p> <p class="MsoNormal" style="text-align:justify"><o:p> </o:p></p> <p class="MsoNormal" style="text-align:justify"><o:p> </o:p></p> <p class="MsoNormal" style="text-align:justify"><span class="Apple-style-span" style="font-weight: bold;" >METHOD:</span></p> <p class="MsoNormal" style="text-align:justify"><o:p> </o:p></p> <p class="MsoNormal" style="margin-left:.5in;text-align:justify;text-indent:-.25in; mso-list:l0 level1 lfo1;tab-stops:list .5in"><span style="mso-list:Ignore">1)<span style="font:7.0pt "Times New Roman""> </span></span>Heat 1 tsp oil in a pan, Add spinach, green chilies and cook for 5 mins.</p><p class="MsoNormal" style="margin-left:.5in;text-align:justify;text-indent:-.25in; mso-list:l0 level1 lfo1;tab-stops:list .5in"><br /></p> <p class="MsoNormal" style="margin-left:.5in;text-align:justify;text-indent:-.25in; mso-list:l0 level1 lfo1;tab-stops:list .5in"><span style="mso-list:Ignore">2)<span style="font:7.0pt "Times New Roman""> </span></span>Once the mixture is cool, grind to smooth paste using coconut, jeera and add curd at the end and grind for once.</p><p class="MsoNormal" style="margin-left:.5in;text-align:justify;text-indent:-.25in; mso-list:l0 level1 lfo1;tab-stops:list .5in"><br /></p> <p class="MsoNormal" style="margin-left:.5in;text-align:justify;text-indent:-.25in; mso-list:l0 level1 lfo1;tab-stops:list .5in"><span style="mso-list:Ignore">3)<span style="font:7.0pt "Times New Roman""> </span></span>Add water if required.</p><p class="MsoNormal" style="margin-left:.5in;text-align:justify;text-indent:-.25in; mso-list:l0 level1 lfo1;tab-stops:list .5in"><br /></p> <p class="MsoNormal" style="margin-left:.5in;text-align:justify;text-indent:-.25in; mso-list:l0 level1 lfo1;tab-stops:list .5in"><span style="mso-list:Ignore">4)<span style="font:7.0pt "Times New Roman""> </span></span>Add salt and season with mustard, curry leaves and hing.</p><p class="MsoNormal" style="margin-left:.5in;text-align:justify;text-indent:-.25in; mso-list:l0 level1 lfo1;tab-stops:list .5in"><br /></p> <p class="MsoNormal" style="margin-left:.5in;text-align:justify;text-indent:-.25in; mso-list:l0 level1 lfo1;tab-stops:list .5in"><span style="mso-list:Ignore">5)<span style="font:7.0pt "Times New Roman""> </span></span>Serve hot with rice.</p><p class="MsoNormal" style="margin-left:.5in;text-align:justify;text-indent:-.25in; mso-list:l0 level1 lfo1;tab-stops:list .5in"><br /></p><p class="MsoNormal" style="margin-left:.5in;text-align:justify;text-indent:-.25in; mso-list:l0 level1 lfo1;tab-stops:list .5in"><br /></p>Pavithra Kodicalhttp://www.blogger.com/profile/16506444422105983050noreply@blogger.com14tag:blogger.com,1999:blog-3596435298168422145.post-69662724623488336172009-03-31T08:00:00.003-05:002011-01-23T19:56:25.903-06:00UGADI SPEACIAL THALI<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQg3ZHnrwY-7AjJIrOldKSJ9s3UxNw6QViyPto3970Uu7jbtg7OeviGFh73FXk-8tqwT3k_Uy-OUqkB6zDmhd5iXmfU1P2gSmQFy_0UY9ARzzGxpHaav-6Fk1MfbUOD3l9x4DAcq0p8L1z/s1600-h/Ugadi1.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 500px; height: 414px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQg3ZHnrwY-7AjJIrOldKSJ9s3UxNw6QViyPto3970Uu7jbtg7OeviGFh73FXk-8tqwT3k_Uy-OUqkB6zDmhd5iXmfU1P2gSmQFy_0UY9ARzzGxpHaav-6Fk1MfbUOD3l9x4DAcq0p8L1z/s400/Ugadi1.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5319152788965127474" /></a><span class="Apple-style-span"><br /></span><div><span class="Apple-style-span">Goli baje, coconut chutney, curd, Chana dal payasa, Methi dal, Capsicum curry, Beetroot curry, Kosambari, Jeera rice, Chapathi( Picture below).</span></div><div><span class="Apple-style-span"><br /></span><div><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrN8Nhn_85iREHgfmWknBtJt6j17GhoeKNlKpkw2NPLVD-JRs4buJlfowh7UA34KZR93TqF1LdT_e7ZnTFWoLtqwOQt0rv7Kl4smd_So45U8s_D7vvT0sV20-CQ5r5pdXD6WRnOG7dtoD5/s1600-h/Ugadi2.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 316px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrN8Nhn_85iREHgfmWknBtJt6j17GhoeKNlKpkw2NPLVD-JRs4buJlfowh7UA34KZR93TqF1LdT_e7ZnTFWoLtqwOQt0rv7Kl4smd_So45U8s_D7vvT0sV20-CQ5r5pdXD6WRnOG7dtoD5/s400/Ugadi2.jpg" border="0" alt="" id="BLOGGER_PHOTO_ID_5319152709345814930" /></a><br /><p class="MsoNormal" style="text-align:justify"><br /></p> <p class="MsoNormal" style="text-align:justify"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span">BEETROOT CURRY</span></span></p> <p class="MsoNormal" style="text-align:justify"><o:p> </o:p></p> <p class="MsoNormal" style="text-align:justify"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span">INGREDIENTS:</span></span></p> <p class="MsoNormal" style="text-align:justify"><o:p> </o:p></p> <p class="MsoNormal" style="text-align:justify">Beetroot 2 peeled and cubed</p> <p class="MsoNormal" style="text-align:justify">Toor dal 1 cup</p> <p class="MsoNormal" style="text-align:justify">Tamarind juice 2 tblsp</p> <p class="MsoNormal" style="text-align:justify">Turmeric ¼ tsp</p> <p class="MsoNormal" style="text-align:justify">Hing a pinch</p> <p class="MsoNormal" style="text-align:justify">Sambar powder 2 tsp</p> <p class="MsoNormal" style="text-align:justify">Jeera 1 tsp</p> <p class="MsoNormal" style="text-align:justify">Mustard 1 tsp</p> <p class="MsoNormal" style="text-align:justify">Curry leaves 1 strand</p> <p class="MsoNormal" style="text-align:justify">Oil 2 tsp</p><p class="MsoNormal" style="text-align:justify"><br /></p> <p class="MsoNormal" style="text-align:justify"><o:p> </o:p></p> <p class="MsoNormal" style="text-align:justify"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span">METHOD:</span></span></p> <p class="MsoNormal" style="text-align:justify"><o:p> </o:p></p> <p class="MsoNormal" style="margin-left:.5in;text-align:justify;text-indent:-.25in; mso-list:l0 level1 lfo1;tab-stops:list .5in"><span style="mso-list:Ignore">1)<span style="font:7.0pt "Times New Roman""> </span></span>Pressure cook toor dal and beetroot together for 3 whistles.</p> <p class="MsoNormal" style="margin-left:.5in;text-align:justify;text-indent:-.25in; mso-list:l0 level1 lfo1;tab-stops:list .5in"><span style="mso-list:Ignore">2)<span style="font:7.0pt "Times New Roman""> </span></span>Heat oil in a pan and add mustard, cumin and curry leaves.</p> <p class="MsoNormal" style="margin-left:.5in;text-align:justify;text-indent:-.25in; mso-list:l0 level1 lfo1;tab-stops:list .5in"><span style="mso-list:Ignore">3)<span style="font:7.0pt "Times New Roman""> </span></span>When it splutters add hing, turmeric and toor dal mixture and cook for 2 mins.</p> <p class="MsoNormal" style="margin-left:.5in;text-align:justify;text-indent:-.25in; mso-list:l0 level1 lfo1;tab-stops:list .5in"><span style="mso-list:Ignore">4)<span style="font:7.0pt "Times New Roman""> </span></span>Add tamarind, Sambar powder and salt and let it cook for 10 mins on low heat (add water if required).</p> <p class="MsoNormal" style="margin-left:.5in;text-align:justify;text-indent:-.25in; mso-list:l0 level1 lfo1;tab-stops:list .5in"><span style="mso-list:Ignore">5)<span style="font:7.0pt "Times New Roman""> </span></span>Turn off the heat and garnish with cilantro and serve.</p><p class="MsoNormal" style="margin-left:.5in;text-align:justify;text-indent:-.25in; mso-list:l0 level1 lfo1;tab-stops:list .5in"><span class="Apple-style-span" style="font-weight: bold; "><br /></span></p><p class="MsoNormal" style="margin-left:.5in;text-align:justify;text-indent:-.25in; mso-list:l0 level1 lfo1;tab-stops:list .5in"><span class="Apple-style-span" style="font-weight: bold; ">GOLI BAJE</span></p> <p class="MsoNormal" style="margin-left:.25in;text-align:justify"><o:p> </o:p></p> <p class="MsoNormal" style="text-align:justify"><span style="mso-spacerun:yes"> </span>I had previously posted recipe for <a href="http://pakashale.blogspot.com/2008/08/goli-baje.html"><span class="Apple-style-span">goli baje</span></a>. This time I tried my dad’s (you heard me right) recipe. I liked this version more, as it was soft inside and crispy outside.</p> <p class="MsoNormal" style="text-align:justify"><o:p> </o:p></p> <p class="MsoNormal" style="text-align:justify"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span">INGREDIENTS:</span></span></p> <p class="MsoNormal" style="text-align:justify">All purpose flour 1 cup</p> <p class="MsoNormal" style="text-align:justify">Yogurt 1/2 cup</p> <p class="MsoNormal" style="text-align:justify">Ginger 2 tsp finely chopped</p> <p class="MsoNormal" style="text-align:justify">Green chilies 1tsp</p> <p class="MsoNormal" style="text-align:justify">Curry leaves 1 strand</p> <p class="MsoNormal" style="text-align:justify">Hing (asafetida) a pinch</p> <p class="MsoNormal" style="text-align:justify">Baking soda 1/2 tsp (Optional)</p> <p class="MsoNormal" style="text-align:justify">Sugar 1 tsp</p> <p class="MsoNormal" style="text-align:justify">Salt</p> <p class="MsoNormal" style="text-align:justify">Oil for deep frying</p><p class="MsoNormal" style="text-align:justify"><br /></p> <p class="MsoNormal" style="text-align:justify"><o:p> The changes I made this time was,</o:p></p><ol><li> I used only all purpose flour and did not add besan.</li><li>Mix curd and all purpose flour to the consistency of a chapathi flour and let it rest for 15 hours.</li><li>The next day before 1 hour of making goli baje I added all the other ingredients listed and little curd to make dough which is neither too thick nor thin.</li><li>Drop a tablespoon of mixture in hot oil and fry until golden brown.</li></ol><div><br /></div><ul style="margin-top:0in" type="disc"> </ul> <p class="MsoNormal" style="text-align:justify"><o:p> </o:p></p> <p class="MsoNormal" style="text-align:justify"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span">COCONUT CHUTNEY</span></span></p> <p class="MsoNormal" style="text-align:justify"><o:p> </o:p></p> <p class="MsoNormal" style="text-align:justify"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span">INGREDIENTS:</span></span></p> <p class="MsoNormal" style="text-align:justify"><o:p> </o:p></p> <p class="MsoNormal" style="text-align:justify">Urad Dal 2 tsp</p> <p class="MsoNormal" style="text-align:justify">Curry leaves 1 strand</p> <p class="MsoNormal" style="text-align:justify">Green chilies 2</p> <p class="MsoNormal" style="text-align:justify">Ginger small piece</p> <p class="MsoNormal" style="text-align:justify">Tamarind paste 2 tsp</p> <p class="MsoNormal" style="text-align:justify">Coconut 1 cup</p> <p class="MsoNormal" style="text-align:justify">Salt to taste</p> <p class="MsoNormal" style="text-align:justify">Oil 1 tsp</p><p class="MsoNormal" style="text-align:justify"><br /></p> <p class="MsoNormal" style="text-align:justify"><o:p> </o:p></p> <p class="MsoNormal" style="text-align:justify"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span">FOR SEASONING:</span></span></p> <p class="MsoNormal" style="text-align:justify"><o:p> </o:p></p> <p class="MsoNormal" style="text-align:justify">Mustard 1 tsp</p> <p class="MsoNormal" style="text-align:justify">Hing a pinch</p> <p class="MsoNormal" style="text-align:justify">Oil 1 tsp</p><p class="MsoNormal" style="text-align:justify"><br /></p> <p class="MsoNormal" style="text-align:justify"><o:p> </o:p></p> <p class="MsoNormal" style="text-align:justify"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span">METHOD:</span></span></p> <p class="MsoNormal" style="text-align:justify"><o:p> </o:p></p> <p class="MsoNormal" style="margin-left:.5in;text-align:justify;text-indent:-.25in; mso-list:l3 level1 lfo3;tab-stops:list .5in"><span style="mso-list:Ignore">1)<span style="font:7.0pt "Times New Roman""> </span></span>Heat oil in a pan and add urad dal and sauté for 2 mins.</p> <p class="MsoNormal" style="margin-left:.5in;text-align:justify;text-indent:-.25in; mso-list:l3 level1 lfo3;tab-stops:list .5in"><span style="mso-list:Ignore">2)<span style="font:7.0pt "Times New Roman""> </span></span>Then add green chilies, curry leaves and sauté for another 2 mins until you get a nice aroma.</p> <p class="MsoNormal" style="margin-left:.5in;text-align:justify;text-indent:-.25in; mso-list:l3 level1 lfo3;tab-stops:list .5in"><span style="mso-list:Ignore">3)<span style="font:7.0pt "Times New Roman""> </span></span>Turn off the heat and grind Urad dal mixture with coconut and other ingredients.</p> <p class="MsoNormal" style="margin-left:.5in;text-align:justify;text-indent:-.25in; mso-list:l3 level1 lfo3;tab-stops:list .5in"><span style="mso-list:Ignore">4)<span style="font:7.0pt "Times New Roman""> </span></span>And season it with mustard and hing and serve with goli baje.</p><p class="MsoNormal" style="margin-left:.5in;text-align:justify;text-indent:-.25in; mso-list:l3 level1 lfo3;tab-stops:list .5in"><br /></p><p class="MsoNormal" style="margin-left:.5in;text-align:justify;text-indent:-.25in; mso-list:l3 level1 lfo3;tab-stops:list .5in"><br /></p> <p class="MsoNormal" style="margin-left:.25in;text-align:justify"><o:p> </o:p></p> <p class="MsoNormal" style="margin-left:.25in;text-align:justify"><o:p> </o:p></p> <p class="MsoNormal" style="margin-left:.25in;text-align:justify"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span">KOSAMBARI</span></span></p> <p class="MsoNormal" style="margin-left:.25in;text-align:justify"><o:p> </o:p></p> <p class="MsoNormal" style="margin-left:.25in;text-align:justify"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span">INGREDIENTS:</span></span></p> <p class="MsoNormal" style="margin-left:.25in;text-align:justify"><o:p> </o:p></p> <p class="MsoNormal" style="margin-left:.25in;text-align:justify">Moong dal washed and soaked for 2 hours</p> <p class="MsoNormal" style="margin-left:.25in;text-align:justify">Carrot grated 1</p> <p class="MsoNormal" style="margin-left:.25in;text-align:justify">Cucumber finely chopped 1</p> <p class="MsoNormal" style="margin-left:.25in;text-align:justify">Tomato 1 small finely chopped</p> <p class="MsoNormal" style="margin-left:.25in;text-align:justify">Cilantro to garnish</p> <p class="MsoNormal" style="margin-left:.25in;text-align:justify">Lemon juice 2 tsp</p> <p class="MsoNormal" style="margin-left:.25in;text-align:justify">Salt to taste</p><p class="MsoNormal" style="margin-left:.25in;text-align:justify"><br /></p> <p class="MsoNormal" style="margin-left:.25in;text-align:justify"><span class="Apple-style-span"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span">TO SEASON:</span></span><span class="Apple-style-span"> </span></span></p> <p class="MsoNormal" style="margin-left:.25in;text-align:justify">Mustard 1 tsp</p> <p class="MsoNormal" style="margin-left:.25in;text-align:justify">Urad dal 1 tsp</p> <p class="MsoNormal" style="margin-left:.25in;text-align:justify">Hing a pinch</p> <p class="MsoNormal" style="margin-left:.25in;text-align:justify">Red or green chili 2</p> <p class="MsoNormal" style="margin-left:.25in;text-align:justify">Curry leaves few</p> <p class="MsoNormal" style="margin-left:.25in;text-align:justify">Oil 2 tsp</p><p class="MsoNormal" style="margin-left:.25in;text-align:justify"><br /></p> <p class="MsoNormal" style="margin-left:.25in;text-align:justify"><o:p> </o:p></p> <p class="MsoNormal" style="margin-left:.25in;text-align:justify"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span">METHOD:</span></span></p> <p class="MsoNormal" style="margin-left:.25in;text-align:justify"><o:p> </o:p></p> <p class="MsoNormal" style="margin-left:.5in;text-align:justify;text-indent:-.25in; mso-list:l1 level1 lfo4;tab-stops:list .5in"><span style="mso-list:Ignore">1)<span style="font:7.0pt "Times New Roman""> </span></span>Mix all the ingredients mentioned above in a bowl.</p> <p class="MsoNormal" style="margin-left:.5in;text-align:justify;text-indent:-.25in; mso-list:l1 level1 lfo4;tab-stops:list .5in"><span style="mso-list:Ignore">2)<span style="font:7.0pt "Times New Roman""> </span></span>In a small pan heat oil and add mustard and urad dal, When it splutters add curry leaves, chili and hing.</p> <p class="MsoNormal" style="margin-left:.5in;text-align:justify;text-indent:-.25in; mso-list:l1 level1 lfo4;tab-stops:list .5in"><span style="mso-list:Ignore">3)<span style="font:7.0pt "Times New Roman""> </span></span>Add it to the carrot mixture and serve.</p><p class="MsoNormal" style="margin-left:.5in;text-align:justify;text-indent:-.25in; mso-list:l1 level1 lfo4;tab-stops:list .5in"><br /></p><p class="MsoNormal" style="margin-left:.5in;text-align:justify;text-indent:-.25in; mso-list:l1 level1 lfo4;tab-stops:list .5in"><br /></p><p class="MsoNormal" style="margin-left:.5in;text-align:justify;text-indent:-.25in; mso-list:l1 level1 lfo4;tab-stops:list .5in"></p><p class="MsoNormal" style="text-align:justify"><o:p> </o:p></p> <p class="MsoNormal" style="margin-left:.25in;text-align:justify"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span">METHI DAL</span></span></p> <p class="MsoNormal" style="margin-left:.25in;text-align:justify"><o:p> </o:p></p> <p class="MsoNormal" style="margin-left:.25in;text-align:justify"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span">INGREDIENTS:</span></span></p> <p class="MsoNormal" style="margin-left:.25in;text-align:justify"><o:p> </o:p></p> <p class="MsoNormal" style="margin-left:.25in;text-align:justify">Toor dal 1 cup</p> <p class="MsoNormal" style="margin-left:.25in;text-align:justify">Methi leaves washed and finely chopped 1 bunch</p> <p class="MsoNormal" style="margin-left:.25in;text-align:justify">Green chilies 2</p> <p class="MsoNormal" style="margin-left:.25in;text-align:justify">Tomato 1 finely chopped</p> <p class="MsoNormal" style="margin-left:.25in;text-align:justify">Ginger 2 tsp finely chopped</p> <p class="MsoNormal" style="margin-left:.25in;text-align:justify">Turmeric ¼ tsp</p> <p class="MsoNormal" style="margin-left:.25in;text-align:justify">Mustard 1 tsp</p> <p class="MsoNormal" style="margin-left:.25in;text-align:justify">Jeera 2 tsp</p> <p class="MsoNormal" style="margin-left:.25in;text-align:justify">Curry leaves few</p> <p class="MsoNormal" style="margin-left:.25in;text-align:justify">Hing a pinch</p> <p class="MsoNormal" style="margin-left:.25in;text-align:justify">Salt to taste</p> <p class="MsoNormal" style="margin-left:.25in;text-align:justify">Oil 2 tsp</p><p class="MsoNormal" style="margin-left:.25in;text-align:justify"><br /></p> <p class="MsoNormal" style="margin-left:.25in;text-align:justify"><o:p> </o:p></p> <p class="MsoNormal" style="margin-left:.25in;text-align:justify"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span">METHOD:</span></span></p> <p class="MsoNormal" style="margin-left:.25in;text-align:justify"><o:p> </o:p></p> <p class="MsoNormal" style="margin-left:.5in;text-align:justify;text-indent:-.25in; mso-list:l0 level1 lfo1;tab-stops:list .5in"><span style="mso-list:Ignore">1)<span style="font:7.0pt "Times New Roman""> </span></span>Pressure cook toor dal with green chilies and tomato for 3 whistles.</p> <p class="MsoNormal" style="margin-left:.5in;text-align:justify;text-indent:-.25in; mso-list:l0 level1 lfo1;tab-stops:list .5in"><span style="mso-list:Ignore">2)<span style="font:7.0pt "Times New Roman""> </span></span>Heat oil in a pan and add mustard, cumin, and curry leaves, when it splutters add ginger, hing, turmeric, methi leaves and sauté for 5 mins.</p> <p class="MsoNormal" style="margin-left:.5in;text-align:justify;text-indent:-.25in; mso-list:l0 level1 lfo1;tab-stops:list .5in"><span style="mso-list:Ignore">3)<span style="font:7.0pt "Times New Roman""> </span></span>Then add toor dal mixture, salt and water if required and cook for 10 mins on medium low heat.</p> <p class="MsoNormal" style="margin-left:.5in;text-align:justify;text-indent:-.25in; mso-list:l0 level1 lfo1;tab-stops:list .5in"><span style="mso-list:Ignore">4)<span style="font:7.0pt "Times New Roman""> </span></span>Serve with chapathi.</p><p class="MsoNormal" style="margin-left:.5in;text-align:justify;text-indent:-.25in; mso-list:l0 level1 lfo1;tab-stops:list .5in"><br /></p> <p class="MsoNormal" style="text-align:justify"><o:p> </o:p></p> <p class="MsoNormal" style="margin-left:.25in;text-align:justify"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span">NOTE:</span> </span>Usually I add fried garlic at the end, this time I did not as it was Ugadi.</p><p class="MsoNormal" style="margin-left:.25in;text-align:justify"><br /></p><p class="MsoNormal" style="margin-left:.25in;text-align:justify"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span">CAPSICUM CURRY</span></span></p><p class="MsoNormal" style="margin-left:.25in;text-align:justify">I tried this <a href="http://www.nandyala.org/mahanandi/archives/2005/04/26/capsicumbell-pepper-curry/"><span class="Apple-style-span">capsicum curry</span></a> from Indira of<span class="Apple-style-span"> <a href="http://www.nandyala.org/mahanandi/about/"><span class="Apple-style-span">Mahanandi Blog</span></a></span>. I have not added onion, other than that i followed her recipe.</p><p class="MsoNormal" style="margin-left:.25in;text-align:justify"><br /></p><p class="MsoNormal" style="margin-left:.25in;text-align:justify"><span class="Apple-style-span" style="font-weight: bold;"><span class="Apple-style-span">JEERA RICE AND CHANA DAL PAYASA</span></span></p><p class="MsoNormal" style="margin-left:.25in;text-align:justify"><span class="Apple-style-span" style="color: rgb(255, 255, 204); font-weight: bold;"><br /></span></p><p class="MsoNormal" style="margin-left:.25in;text-align:justify"> I have posted the recipe for both<span class="Apple-style-span"> <a href="http://pakashale.blogspot.com/2008/08/jeera-rice.html"><span class="Apple-style-span">jeera rice</span></a></span> and <a href="http://pakashale.blogspot.com/2008/12/kadalebele-sabakki-payasachana-dal.html"><span class="Apple-style-span">chana dal payasa</span>.</a></p><p class="MsoNormal" style="margin-left:.25in;text-align:justify"> I added some soya beans while making jeera rice this time.</p><p class="MsoNormal" style="margin-left:.25in;text-align:justify"><br /></p><p class="MsoNormal" style="margin-left:.25in;text-align:justify"><br /></p><p class="MsoNormal" style="margin-left:.25in;text-align:justify"><br /></p><p></p></div></div>Pavithra Kodicalhttp://www.blogger.com/profile/16506444422105983050noreply@blogger.com24