tag:blogger.com,1999:blog-30943627202911791292024-03-05T02:52:34.242-08:00Delightful CookingMahalakshmihttp://www.blogger.com/profile/17420138752457211176noreply@blogger.comBlogger47125tag:blogger.com,1999:blog-3094362720291179129.post-4955892390210375252015-01-14T01:07:00.000-08:002015-04-27T14:32:13.886-07:00Dum Aaloo<div dir="ltr" style="text-align: left;" trbidi="on">
Hi Everybody. It has really been along time since I did something new.So....no posting.. but now I made this Recipe from <a href="http://tarladalal.com/">Tarla Dalal</a>. I bought some baby potatoes and wanted to make something new. So I searched the net and found this one. This is very easy to make and is very very tasty.<br />
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FOR THE GRAVY<br />
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Tomato ------------------------------------- 2 or 3 medium size<br />
Onion --------------------------------------- 1( as I don't use garlic I use onion instead)<br />
Kashmiri red chilly ---------------------- 7 or 8<br />
Saunf (fennel seeds) ---------------------- 1 tsp<br />
Jeera ( Cumin) ----------------------------- 1 tsp<br />
Ginger one inch piece<br />
Broken Cashews --------------------------- 1 Tbsp<br />
Water ---------------------------------------- 2 1/2 cups<br />
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Cut the tomatoes and onions into slices and along with all the other ingredients put them in a kadai and add 2 cups of water simmer over medium fire and cook till the tomatoes and onions are fully cooked. Keep aside and let it cool.The remaining 1/2 cup water is used to remove the gravy sticking in the Mixie jar.<br />
Once this has cooled down grind it to a fine paste and keep aside.<br />
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Baby potatoes ------------------------------ 15 to 20<br />
Boil and peel the potatoes and let it cool. If you don't have Baby potatoes you can use normal potatoes. Boil peel and dice it. Now comes the yummiest part.we are going to deep fry the potatoes and keep this in a absorbent paper.<br />
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Now we are ready to prepare the Dum Aaloo<br />
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Cardamom ------------------------------- 7 or 8<br />
1 tbsp dried fenugreek leaves ( Grind it to a fine powder)<br />
Butter ---------------------------------------- 1 Tbsp<br />
Oil ------------------------------------------- 2 Tbsp<br />
Cream --------------------------------------- 3 Tbsp<br />
Honey --------------------------------------- 1 Tbsp<br />
Salt To taste<br />
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Add the butter and oil in a kadai. once it is hot add the Cardamom( If you want to add powder add it after you add the gravy) Then add the gravy and mix well. Simmer till oil separates from the gravy. Add the powdered Kasuri Methi fried potatoes,honey and salt and mix well .Simmer for 3 to 4 minutes.Garnish with Coriander leaves and serve hot with Parathas,Phulkas or Chapati.<br />
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Mahalakshmihttp://www.blogger.com/profile/17420138752457211176noreply@blogger.com1tag:blogger.com,1999:blog-3094362720291179129.post-23167566375413221802014-05-21T04:13:00.001-07:002015-04-27T14:53:40.962-07:00Sambar<div dir="ltr" style="text-align: left;" trbidi="on">
This is a very delicious Sambar I learnt from my neighbor.<br />
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Ingredients<br />
<br />
Shallots----------------------------------------------------------100 grams<br />
Mixed Veggies---------------------------------------------------100 to 150 Grams<br />
Green and Red chilly---------------------------------------------- each one<br />
Curry leaves------------------------------------------------------2 sprigs<br />
Turmeric Powder-------------------------------------------------1/2 Tsp<br />
Red chilly Powder------------------------------------------------ 1 Tsp<br />
Sambar Powder-------------------------------------------------- 2 Tsp<br />
Hing--------------------------------------------------------------1/4 Tsp<br />
Fenugreek Seeds------------------------------------------------- 1 Tsp<br />
Mustard Seeds---------------------------------------------------1 Tsp<br />
Coriander leaves Chopped---------------------------------------1 or 2 Tbsp<br />
Oil--------------------------------------------------------------- 3 Tbsp<br />
Tamarind---------------------------------------------------------small lemon size<br />
Toor Dhal--------------------------------------------------------1/2 cup<br />
Salt as required<br />
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I added white pumpkin too...<br />
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Soak the tamarind in a cup of water and squeeze the pulp and keep aside.Cook the Toor dhal with a little turmeric powder and keep.cut all the veggies the way you want.Pour the oil in a heavy bottomed pan or in a kadai and heat it.Add the mustard seeds and let it splutter.Add the Fenugreek seeds and when it is roasted add the curry leaves and both the chilly.Then add the shallots.Then add hing,Turmeric powder and saute well When it turns transparent add the vegetables and stir well. Now add red chilly powder and Sambar powder and mix well.Add the salt and a cup of water.Close and cook till it is 3/4th done.Now add the Tamarind water and cook well.When all the vegetables are cooked well add the cooked Toor dhal and bring it to a boil.Add the chopped coriander and remove it from the flame..YUMMY Sambar is ready!<br />
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Mahalakshmihttp://www.blogger.com/profile/17420138752457211176noreply@blogger.com0tag:blogger.com,1999:blog-3094362720291179129.post-51949384462803426192014-05-21T03:51:00.002-07:002014-05-21T03:51:33.799-07:00Healthy Kanji Powder<div dir="ltr" style="text-align: left;" trbidi="on">
Hi everybody.. It has been a very long time since I posted something. The reason is I myself didn't cook anything different after returning from the US. My knee pain is bothering me a lot and I am taking Ayurvedic treatment...but the recovery is too slow. I went to Hosur last month to my brothers place and there he took me to an Acupuncture doctor. He recommended a doctor in Chennai and now I am much much better. Anyway coming to the subject... There in Hosur the Doctor suggested me to take Sirudhaniyam (millet's)Kanji as it packed with nutrients and is Diabetic friendly too. So I followed his advice and bought all the necessary items. This is very tasty and healthy too. Even people who has diabetes also can take this.. You can Google for it and confirm it if you are not satisfied. One more thing, here in Chennai Mylapore. There is shop which sell all nattu marundhu for more than a century. I bought a powder prepared with all traditional items. This I took it meticulously early in the morning in empty stomach and after a month we tested for sugar(fasting, postprandial and also HBA1C and believe me my numbers were very very low (85,114 and the HBA1C is 5.3) which is very very normal..now I continue this thrice a week and feel very good. This is just for an info and I am not promoting it.<br />
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Ok.. Now coming to the Kanji part...<br />
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Sambha wheat----------------------------------------------------1/4 kg<br />
Barley------------------------------------------------------------- 100 gms<br />
Red rice-----------------------------------------------------------1/4 kg<br />
Horse gram(kollu)-----------------------------------------------1/4 kg<br />
Soya---------------------------------------------------------------1/4 kg<br />
Whole green gram ( pacha payaru)----------------------------1/4 kg<br />
Pearl millet ( kambu)--------------------------------------------1/4 kg<br />
Foxtail millet ( thinai)-------------------------------------------1/4 kg<br />
Little millet(saamai)---------------------------------------------1/4 kg<br />
Cucumber seeds(vellari vithai)--------------------------------1/4 kg<br />
Kod millet (varagu)----------------------------------------------1/4 kg<br />
Barnyard millet (kudaravaali)----------------------------------1/4 kg<br />
Roasted bengal gram (pottu kadalai)--------------------------1/4 kg (which we use to make chutney)<br />
Poppy seed ( khasa khasa)--------------------------------------100 gms<br />
Almonds ( badam)-----------------------------------------------1/4 kg<br />
Cardamom (elaichi)<br />
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Don"t be frightened about the long list.. With a little extra effort you get a very nutritious drink...<br />
Wash each grain separately and drain. Once it is drained fully put this in a dry hot Kadai (do it one by one) and fry till you get a nice roasted aroma..you need not wash the Roasted gram, Almonds and Cucumber seeds.( you can use melon seeds instead of this). After all the ingredients are roasted, mix it well and grind it to a fine powder,either at home or those in India can take it to local flour mill and see to it you grind it in the machine used to grind wheat.<br />
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You can make a smaller quantity using the same ratio.<br />
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Now the Kanji maavu(powder) is ready..<br />
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Take one tablespoon of this and mix in 3/4th cup of water and mix well.then keep it in low flame and keep stirring it and bring it to a boil and add 1/4 cup of milk. Add sugar and mix well and very healthy and tasty drink is ready.We can drink this with adding buttermilk too.If so DO NOT ADD CARDAMOM while preparing..If you want it both the ways prepare this without Cardamom and while taking this with milk add 2 pinches of Cardamom while boiling it.<br />
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Mahalakshmihttp://www.blogger.com/profile/17420138752457211176noreply@blogger.com0tag:blogger.com,1999:blog-3094362720291179129.post-51610542977258089632014-03-04T23:31:00.001-08:002014-03-04T23:31:28.268-08:00Cauliflower Kurma<div dir="ltr" style="text-align: left;" trbidi="on">
Hi all.....It has been a very very long time since I posted something in my blog.Not that I didn't cook anything,but didn't have the time to take a picture, post it and write about it.I was out of the country for a year and was really very busy with my grand children.After returning back this Jan(2014) I was suffering from Knee pain and my movements was very much restricted.Due to that my spirits were very low.I have been taking Ayurveda treatment and now I feel a little better.<br />
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Coming to the Kurma part...I learnt this from a my friend who lives in Coimbatore.Very easy one and very very tasty too.<br />
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Here we GO........<br />
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Ingredients<br />
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TO GRIND<br />
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Tomato--------------------------------------------------------- 2<br />
Onion----------------------------------------------------------- 1<br />
Green chilly----------------------------------------------------- 2<br />
Ginger one inch piece<br />
Saunf----------------------------------------------------------- 1 Tsp<br />
Chilly powder-------------------------------------------------- 1 Tsp<br />
Dhaniya powder----------------------------------------------- 1 Tsp<br />
Khus Khus(optional)------------------------------------------ 1 Tsp<br />
Cloves-------------------------------------------------------- 4 or 5(1/2 Tsp)<br />
Cinnamon-----------------------------------------------------1 inch(1/2 Tsp)<br />
Grated coconut----------------------------------------------- 1/2 cup<br />
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The cinnamon and cloves can be added in powder form too.<br />
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Grind all the above ingredients adding very little water and keep aside.<br />
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Remaining items for the Kurma<br />
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Cauliflower medium size<br />
Finely chopped Onion 1<br />
Oil 1Tbsp<br />
Turmeric powder 1/2 Tsp<br />
Curry leaves 2 sprigs<br />
Salt as required<br />
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Put oil in a heavy bottomed pan and add the chopped onions and curry leaves when it is hot.Add turmeric powder and saute till the onion becomes glossy.Now add the washed flowerettes and add salt.Mix well and then add the ground masala.Add 1/2 cup water close the pan and cook in low fire till the cauliflower is cooked well.The masala is ready.It can be had with Chappathi,Poori,Paratha,Dosa ,Idly,Appam or even Ghee Rice.</div>
Mahalakshmihttp://www.blogger.com/profile/17420138752457211176noreply@blogger.com0tag:blogger.com,1999:blog-3094362720291179129.post-89603351227128296642013-12-31T11:43:00.002-08:002013-12-31T11:43:29.764-08:00HAPPY NEW YEAR!!!<div dir="ltr" style="text-align: left;" trbidi="on">
Wishing all my fellow blogger bloggers a HEALTHY,TASTY AND NUTRITIOUS NEW YEAR!<br />
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Mahalakshmihttp://www.blogger.com/profile/17420138752457211176noreply@blogger.com0tag:blogger.com,1999:blog-3094362720291179129.post-25099572559487648072013-06-19T15:20:00.002-07:002013-06-19T15:20:51.662-07:00AALOO DOSA<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Georgia, Times New Roman, serif;">This is a very tasty dosa and is very easy to make too. </span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">INGREDIENTS</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Wheat flour----------------------------1 Cup</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Red chilly powder----------------------1 Tsp</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Hing-----------------------------------2 Liberal pinch</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Finely chopped coriander leaves--------Little</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Curry leaves (optional------------------Few</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Salt to taste</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Finely chopped green chilly-------------2</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Grated aaloo----------------------------1</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Oil for making the dosa</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">METHOD</span><br />
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<span style="font-family: Georgia, Times New Roman, serif;">Peel and wash the potato and grate it.I washed it after grating too to remove the starch.You can skip washing it after grating.</span><span style="font-family: Georgia, 'Times New Roman', serif;">In a bowl add all the ingredients and mix well adding water to make it like a dosa batter.It should be a little thinner than the dosa batter.Heat the tawa and pour the batter in a circular motion(Like pouring for a Rava dosa).DO NOT SPREAD IT WITH THE LADLE LIKE THE REGULAR DOSA. Pour a teaspoon of oil and turn it after it is cooked one side.This can be made into a crispy dosa also. You should add some more water to it and make the batter thinner and the dosa will be crispy.Instead of wheat flour you can also use Maida.</span><br />
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Mahalakshmihttp://www.blogger.com/profile/17420138752457211176noreply@blogger.com0tag:blogger.com,1999:blog-3094362720291179129.post-12335933545770970982013-01-09T01:54:00.001-08:002013-01-09T01:54:48.489-08:00Sweet Potato<div dir="ltr" style="text-align: left;" trbidi="on">
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I am giving a recipe of a sweet made from Sweet Potato and honestly don't know what name name to give for this dish.It tastes like sweet pongal and that too will not be apt as this does not have rice or dhal in it.<br />
Except for the jaggery,cardamom, ghee and cashew this has nothing to do with pongal.Let us not confuse with the name.You can name it as you wish.<br />
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INGREDIENTS<br />
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Sweet Potato----------------------------------1/2 Kg<br />
Jaggery----------------------------------------3/4 cup<br />
Cashew---------------------------------------8<br />
Ghee------------------------------------------2 Tbsp<br />
Cardamom Powder---------------------------1/2 tsp<br />
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Edible Camphor(pachai Karpooram) a very small pinch.This enhances the taste and gives a nice aroma.I use this in Sweet Pongal too.</div>
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Peel and wash the sweet potato and steam cook it.Mash it thoroughly and keep aside.Pour half cup water in the jaggery and keep it in low flame.Once it it is fully dissolved strain this and again keep it on the stove and keep stirring occasionally.Once it starts boiling check for a single strand consistency.Now add the mashed Sweet Potato and mix well.Keep mixing it with a flat ladle.Once it becomes thick add the Cardamom Powder and the edible Camphor and mix well.In a Kadai add the ghee and fry the cashew and add this to the mixture.This tastes like sweet pongal and it is very delicious.</div>
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My dish is very dark as the jaggery was very dark.So don't worry about the colour.</div>
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Mahalakshmihttp://www.blogger.com/profile/17420138752457211176noreply@blogger.com0tag:blogger.com,1999:blog-3094362720291179129.post-84713555305181998312012-12-30T21:19:00.001-08:002012-12-30T21:20:15.029-08:00NEW YEAR WISH!<div dir="ltr" style="text-align: left;" trbidi="on">
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Mahalakshmihttp://www.blogger.com/profile/17420138752457211176noreply@blogger.com0tag:blogger.com,1999:blog-3094362720291179129.post-85384092178564691702012-12-21T03:31:00.000-08:002012-12-21T03:31:15.880-08:00Peas Pulao<div dir="ltr" style="text-align: left;" trbidi="on">
This is a different type of Peas Pulao which I learnt from my son. A bit of extra work than the regular one<br />
but, believe me it is worth the effort.<br />
<br />
INGREDIENTS<br />
<br />
Onion----------------------------- 1 Medium size finely sliced lengthwise<br />
Fresh or Frozen Peas------------- 1 Cup<br />
Grated Coconut------------------ 1 Cup<br />
Green chilly---------------------- 1<br />
Powdered Cardamom,Cloves and Cinnamon---Each a liberal pinch or 2 pinches<br />
Oil------------------------------- 2 Tbsp<br />
Ghee---------------------------- 1 Tbsp<br />
Rice----------------------------- 2 Cups<br />
Salt------------------------------As required<br />
Coriander leaves chopped finely for garnishing---little<br />
<br />
METHOD<br />
Add 2 cups of water to the grated coconut to make coconut milk and grind it with the green chilly.Strain this and keep this aside.We can reduce the water accordingly.Normally I add 1 1/2 cups of water for 1 cup of rice.For this we have to add 3 cups of water.<br />
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Heat oil in pan which can cook 2 cups of rice.I don't use pressure cooker for making Pulao. Add the onion and saute for two minutes.Then add the green peas and saute for a minute.Now add the Ghee and then add the rice.(I don't soak or wash the rice for Pulao or Biriyani).Fry till the rice become shining and transparent.Now add the salt and add then the coconut milk.Add one more cup of water and reduce the flame.Cover and cook for 2 minutes.Stir the rice carefully without breaking.Repeat the process till the rice is cooked well. Now add the masala powders and stir carefully so that you don't make the pulao mushy. If you like adding whole masala add 2 of each while putting the onion and fry it.This will result in a whiter pulao than adding the powdered masala.Garnish with coriander leaves and serve hot with any raitha.<br />
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<br />
Instead of making milk form coconut you can add the finely ground coconut with water directly too.But grind it to a smooth texture.<br />
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Mahalakshmihttp://www.blogger.com/profile/17420138752457211176noreply@blogger.com0tag:blogger.com,1999:blog-3094362720291179129.post-45954170360342865982012-11-11T22:43:00.001-08:002012-11-11T22:43:14.785-08:00DIWALI SWEET<div dir="ltr" style="text-align: left;" trbidi="on">
Mysore Pak<br />
<br />
INGREDIENTS<br />
<br />
Gram Flour---------------------------- 1 Cup<br />
Sugar----------------------------------1 1/2 Cup<br />
Ghee---------------------------------- 1 1/2 Cup<br />
Water for sugar syrup-----------------1/2 Cup<br />
<br />
<br />
METHOD<br />
<br />
Heat 2 Tbsp of Ghee and add it to the Gram flour and mix well and sieve this through a big hole sieve to remove lumps.<br />
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<br />
<br />
<br />
This process is a MUST.By doing this lumps will not form when adding it to the sugar syrup.Grease a plate with ghee and keep it ready. Make sugar syrup by adding 1/2 Cup water.When a small amount is dropped in a small cup with water this must form into a ball.Now add the flour little by little and stir it continuously.We have to keep stirring till the end.DO NOT STOP STIRRING.Then add the hot ghee to the flour little by little.Cook till the mixture becomes frothy and ghee separates.Pour this in the greased plate and cut into slices when it is firm.<br />
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Mahalakshmihttp://www.blogger.com/profile/17420138752457211176noreply@blogger.com0tag:blogger.com,1999:blog-3094362720291179129.post-61807503144397512992012-11-11T21:29:00.001-08:002012-11-11T21:29:27.743-08:00HAPPY DIWALI TO EVERYBODY!<div dir="ltr" style="text-align: left;" trbidi="on">
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Mahalakshmihttp://www.blogger.com/profile/17420138752457211176noreply@blogger.com0tag:blogger.com,1999:blog-3094362720291179129.post-87571488882825520912012-10-20T04:51:00.002-07:002012-10-20T04:51:35.311-07:00Aloo Masala Roti<div dir="ltr" style="text-align: left;" trbidi="on">
INGREDIENTS<br />
<br />
Wheat Flour-------------------------- 2 Cups<br />
Sambar Powder---------------------- 2 Tsp<br />
OR<br />
<br />
Chilly powder----------------------- 1 Tsp<br />
Dhaniya Powder-------------------- 1 Tsp<br />
<br />
Turmeric Powder------------------- 1/2 Tsp<br />
Garam Masala--------------------- 1/2 Tsp<br />
Salt<br />
Finely chopped Coriander leaves--- 1/2 Cup<br />
Grated and steam cooked Aloo----- 1 Medium size<br />
<br />
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<br />
<br />
METHOD<br />
Grate the Aloo and wash it. Steam cook it and add the the wheat flour along with all the other ingredients.Mix well and keep for 10 minutes.The washed coriander leaves and the steam cooked Aloo<br />
will have some water and so if you make the dough immediately,it will become soggy. So allow some time and start kneading the flour without adding water.If you need more water the add and make the dough.Once you prepare the dough you have to do the rotis immediately or else this will become soggy.But you can make it firm by adding more wheat flour and the salt needed for it and make it firm enough to roll it.<br />
Make even size balls and roll it.Heat the tawa and add one spoon oil and make the roti.<br />
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<br />
Serve it hot with any Raitha.I made grated cucumber Raitha adding 1/4 Tsp of each,Chilly and Jeera powder and adding the required amount of salt.I also added a teaspoon of finely chopped Coriander leaves.<br />
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Mahalakshmihttp://www.blogger.com/profile/17420138752457211176noreply@blogger.com2tag:blogger.com,1999:blog-3094362720291179129.post-19863432866418304022012-09-29T00:09:00.000-07:002012-09-29T00:09:01.701-07:00The Pickle is READY!<div dir="ltr" style="text-align: left;" trbidi="on">
Today is the fourth day and I mixed the Avakai pickle gently and transferred it to clean and dry bottles.Then topped it with more oil.Hmmm...Yummy:)<br />
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Mahalakshmihttp://www.blogger.com/profile/17420138752457211176noreply@blogger.com2tag:blogger.com,1999:blog-3094362720291179129.post-71100724641592441772012-09-28T22:29:00.000-07:002012-09-28T22:29:31.214-07:00Ridge Gourd(Peerkangai) Thugayal<div dir="ltr" style="text-align: left;" trbidi="on">
INGREDIENTS<br />
Ridge Gourd---------------------1/2 kg<br />
Urid Dhal------------------------2 Tbsp<br />
Dry Red Chilly------------------- 10<br />
Hing-----------------------------One Grapes size:)<br />
I don't use powdered hing for my Podi's or Thugayal varieties.<br />
Tamarind------------------------One small lemon size<br />
Salt as required<br />
Oil------------------------------ 2 Tbsp for the preparation and 1 Tbsp for Tempering<br />
Mustard seeds-------------------1 tsp<br />
<br />
METHOD<br />
Remove just the ridges and not the entire skin from the ridge gourd and wash it and dry it with a cloth.Cut it into small pieces and keep.Clean the tamarind and make it into small bits.<br />
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<br />
In a Kadai add 1 Tbsp of oil and fry the urid dhal, red chilly and hing.If you are going to use powdered hing then add it just before you remove the dhal and chilly from the stove.<br />
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Again add 1 Tbsp of oil in the kadai and fry the tamarind first and then add the ridge gourd and stir well.Keep tossing now and then till it is cooked well.Don't add water for cooking or for grinding it.<br />
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<br />
Let them cool and first grind the Ridge gourd, tamarind and salt to a fine paste. Then add the dhal hing and chilly and grind it.If you are going to have it immediately you can grind it coarsely.It will be a little bit crunchy, which will be yummy when mixed with rice.If not, grind it to a fine paste.Temper this with mustard in 1 Tbsp of oil and mix well.This can be stored for 3 to 4 days in a refrigerator in an air tight container.This goes well with Idly or Dosa too.<br />
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Mahalakshmihttp://www.blogger.com/profile/17420138752457211176noreply@blogger.com1tag:blogger.com,1999:blog-3094362720291179129.post-16910067590322824312012-09-26T01:11:00.002-07:002012-09-26T01:11:43.947-07:00Avakkai(Mango Pickle)<div dir="ltr" style="text-align: left;" trbidi="on">
It has been a very long time since I made this pickle.It is very simple to make,once you have the mangoes cut as per the recipe.Each piece has to have the shell part of the seed attached to it.So it is very hard to do it at home unless you have a very sharp and strong knife or some kind of cutter which can cut the shell along with the mango pieces.But once I did pickle this using grated mangoes as my daughter likes to mix this with rice and have it.Even now I am sure ,while she is reading this post she will be drooling :).But when you grate and make this pickle you need extra oil and it has to be stored in the refrigerator. I used Rumani mango which is very sour to taste.<br />
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<br />
<br />
INGREDIENTS<br />
Mangoes--------------------------------- 12<br />
Red chilly powder------------------------ 2 Cups<br />
Rock Salt-------------------------------- 2 Cups<br />
Fenugreek seeds------------------------- 2Tsp<br />
Mustard seeds--------------------------- 2 Cups<br />
Turmeric powder------------------------ 1/4 Cup<br />
Gingely oil------------------------------- 2 Cups<br />
<br />
TIPS<br />
The mango should be very sour for this recipe.If not reduce the amount of salt to 1 3/4 cup.If you cannot get Rock salt then 1 1/2 cups of salt is enough.<br />
<br />
METHOD<br />
Wash the mangoes and cut the mangoes as per the recipe.The seeds and the thin coating like the onion peel should be removed.Wash the cut mangoes too and dry it in cloth in the shade.There should be no trace of water or moisture in it.<br />
<br />
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<br />
<br />
<br />
If you are going to use Rock Salt dry it in the sun to remove the moisture.Grind the mustard seeds and the rock salt.Mix all the ingredients in a clean dry vessel.The jar which you are going to put the masala and the pickle should be washed and dried in sun to remove the moisture.Take a large vessel with wide opening.Put some mango pieces and add the mixed masala and mix well with a ladle.<br />
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<br />
<br />
If you want to use your hands,wash it and dry it fully before mixing the pickle.No dampness should be allowed in any of the stages of preparation.Again add some mango pieces and do the same till you are done with all the pieces.<br />
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<br />
<br />
<br />
Transfer this to a ceramic or glass jar and tie the mouth with a clean white cloth.Don't disturb this for three days.On the third day mix it again with a ladle and add 1more cup oil on top so that the pickle is covered with oil.Seal the jar tightly with a lid.Take care to use dry utensils and keep it moisture free(water spoils the pickles).Leave this for 5 to 10 days for the pickle to soak in the masala and to develop into a mouth watering recipe.<br />
<br /></div>
Mahalakshmihttp://www.blogger.com/profile/17420138752457211176noreply@blogger.com2tag:blogger.com,1999:blog-3094362720291179129.post-52605066159153642982012-09-21T22:05:00.002-07:002012-09-26T00:03:42.956-07:00Raw Banana & Channa Curry<div dir="ltr" style="text-align: left;" trbidi="on">
This curry is very very tasty and my family loves it.The channa is optional but I add this to make the curry more yummy:)<br />
<br />
The channa need not be soaked overnight. For 2 Banana one handful of Channa is enough. Add water and salt to the channa and cook it in a pressure cooker in very low flame.After one whistle switch off the stove and allow it to cool.The channa can be cooked this way without soaking.<br />
<br />
INGREDIENTS<br />
<br />
Raw Banana------------------------------2<br />
Channa-----------------------------------1 Handful<br />
Curry leaves -----------------------------1 sprig<br />
Chilly powder----------------------------3/4 tsp<br />
Salt<br />
Oil---------------------------------------1 Tbsp<br />
Mustard---------------------------------1/2 Tsp<br />
Turmeric powder------------------------1/4 Tsp<br />
Hing-------------------------------------1/4 Tsp<br />
Curry powder----------------------------1 Tbsp<br />
<br />
For the Curry Powder<br />
<br />
Urid Dhal----------------------- 1/2 Cup<br />
Channa Dhal--------------------1/2 Cup<br />
Red Chilly----------------------Break and measure 1 Cup<br />
Dhaniya(Coriander Seeds)-------1 Cup<br />
<br />
Dry roast everything separately(for even roasting) and grind it to a coarse powder and this can be stored for 4 to 5 months in an air tight container.<br />
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<br />
<br />
Peel and Dice the Raw Banana's and immerse in water so that they do not become black.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<br />
<br />
METHOD<br />
<br />
Heat oil in a kadai and add oil.Add the mustard seeds,curry leaves,hing,turmeric powder and the drained diced bananas and saute for a few seconds.Add the cooked channa,salt and chilly powder and mix well.Cover and cook for 5 minutes.Turn the curry with a flat ladle.See to it that you don't mash the banana.Again cover and cook till the banana becomes soft.Now add the curry powder and mix well.<br />
The tasty Banana and Channa curry is ready:)<br />
<br />
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Mahalakshmihttp://www.blogger.com/profile/17420138752457211176noreply@blogger.com2tag:blogger.com,1999:blog-3094362720291179129.post-57177132324673708872012-09-03T04:45:00.002-07:002012-09-03T04:48:08.483-07:00Capsicum Curry<div dir="ltr" style="text-align: left;" trbidi="on">
INGREDIENTS<br />
<br />
Capsicum---------------------------------1/2 kg cut it as you please.Here I have cut it into thin slices<br />
Chilly Powder-----------------------------1 Tsp<br />
Salt---------------------------------------1 Tsp<br />
Gram Flour-------------------------------2 Tbsp<br />
Mustard----------------------------------1/2 Tsp<br />
Oil----------------------------------------2 Tbsp<br />
Curry leaves------------------------------1 sprig<br />
<br />
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</div>
<br />
<br />
METHOD<br />
<br />
Add the Gram flour, Chilly powder and Salt to the sliced or diced Capsicum.Mix well.Add oil in a non stick pan and when it is hot add the mustard seeds.When it starts cracking add the Capsicum mix and curry leaves.Stir it well without breaking the capsicum pieces.Cook on a low flame stirring it occasionally.When the capsicum is cooked remove it and it is ready to serve. This goes very well with our regular meals and also with Phulka.<br />
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Mahalakshmihttp://www.blogger.com/profile/17420138752457211176noreply@blogger.com1tag:blogger.com,1999:blog-3094362720291179129.post-50093158052936359882012-08-23T05:06:00.002-07:002012-08-23T05:06:33.104-07:00Bajji<div dir="ltr" style="text-align: left;" trbidi="on">
This is a perfect tea time snack and with just one potato and one onion you will have plenty of Bajjies.<br />
<br />
INGREDIENTS:<br />
<br />
Gram flour-------------------------------------1/2 Cup<br />
Maida-----------------------------------------1/2 Cup<br />
Rice flour--------------------------------------1 Cup<br />
Soda(which we use for aappam)---------------1 Liberal pinch<br />
Hing-------------------------------------------1/4 Tsp<br />
Chilly Powder---------------------------------1 1/2 Tsp<br />
Salt as required<br />
Oil for frying<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
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<br />
<br />
METHOD:<br />
<br />
Mix all the flours and sift it through a sieve and mix all the other ingredients and make a thick batter,as you make for Dosa.Cut Onion and Potato into thin slices and keep.Heat the oil in a Kadai and when it is hot<b>(not fuming) </b>dip the slices one by one in the batter and slowly glide it in the hot oil.Fry both the sides, by carefully turning the bajjies and when it is golden brown remove it from the kadai and spread on a tissue,so that the excess oil is absorbed.Yummy bajji is ready.You can serve this with sauce or coconut chutney or even pudina chutney which they serve in the Marina beach.Hmmmm...I am drooling:)<br />
<br />
For the Pudina chutney:<br />
Take a small bunch of Pudina and take the leaves and wash it thoroughly.<br />
Take one small size onion, a small tomato,one inch piece of ginger and three green chillies and saute in a spoon of oil for just a minute and add salt and grind it in a mixer grinder adding very little water.The yummy pudina chutney is ready.If you want you can add a small piece of tamarind(while grinding) or add a spoon of lemon juice after grinding and this will give a tangy taste.</div>
Mahalakshmihttp://www.blogger.com/profile/17420138752457211176noreply@blogger.com1tag:blogger.com,1999:blog-3094362720291179129.post-13322266206382539762012-08-22T20:40:00.000-07:002012-08-22T20:41:02.324-07:00Bottle Gourd Sabzi<div dir="ltr" style="text-align: left;" trbidi="on">
This is one of the easiest side dish one can make.As the Bottle Gourd (sorakkai)cooks very quickly the making time is also less.This goes very well with Phulka,Jeera Rice,Ghee Rice or Pulao.<br />
<br />
INGREDIENTS:<br />
<br />
Onion------------------------------------------ 2 Medium size<br />
Tomato---------------------------------------- 2<br />
Chilly Powder---------------------------------- 1Tsp<br />
Turmeric Powder------------------------------- 1/2 Tsp<br />
Coriander Powder----------------------------- 1 Tsp(Dhaniya Powder)<br />
Garam Masala--------------------------------- 1 Tsp<br />
Salt as required<br />
Peeled and diced Bottle Gourd----------------- 2 1/2 to 3 cups<br />
Chopped Coriander for garnishing<br />
Oil--------------------------------------------- 1Tbsp<br />
<br />
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<br />
METHOD:<br />
<br />
Dice the Onion and Tomato.See to it all the vegetables are cut to same size.Add oil in a non stick vessel or a Kadai and add the onion and saute' for a minute.Then add turmeric powder and mix well .Now add the diced Tomatoes,chilly powder and salt.Turn it well and cook till the onion becomes transparent.Now add the diced Bottle Gourd and add 1 1/2 cups of water.Stir well and close it and cook in low flame till all the vegetables are cooked well.Now add the Dhaniya powder and Garam Masala and mix well.Cook for 2 minutes and garnish with Coriander leaves and serve.<br />
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<br /></div>
Mahalakshmihttp://www.blogger.com/profile/17420138752457211176noreply@blogger.com1tag:blogger.com,1999:blog-3094362720291179129.post-18555706187643728362012-08-18T06:40:00.000-07:002012-08-18T06:40:02.608-07:00Puli Ingi<div dir="ltr" style="text-align: left;" trbidi="on">
INGREDIENTS:<br />
<br />
Tamarind------------------------------1 big lemon size<br />
Ginger chopped-----------------------1/2 cup<br />
Tender Green Chilly chopped---------1/2 cup<br />
Hing----------------------------------1/4 Tsp<br />
Fenugreek roasted and powdered-----1/2 tsp<br />
Oil-------------------------------------2 Tbsp<br />
Mustard seeds-------------------------1 Tsp<br />
Curry leaves---------------------------2 sprigs<br />
Turmeric powder----------------------1/2 Tsp<br />
Salt as required.<br />
<br />
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<br />
<br />
METHOD:<br />
<br />
Clean and soak tamarind in 1 cup of water for an hour.Grind it to a fine paste.<br />
Add oil in a kadai and when it is hot enough add the mustard seeds.When it starts crackling add the curry leaves,ginger and green chilly and saute' for a minute.Then add hing and turmeric powder and and mix well.Now add the fenugreek powder and salt.Mix well and then add the tamarind paste and stir well.Cook this mixture on a very low flame as this will start splattering if the flame is high.Cook till the gravy thickens.Keep stirring this mixture occasionally to avoid sticking to the bottom.<br />
This goes very well with Curd rice and also with hot dosas.This quantity will yield 1 cup of pickle.<br />
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Mahalakshmihttp://www.blogger.com/profile/17420138752457211176noreply@blogger.com1tag:blogger.com,1999:blog-3094362720291179129.post-619620588096534002012-08-13T23:02:00.002-07:002012-08-13T23:02:53.787-07:00Mild Side Dish<div dir="ltr" style="text-align: left;" trbidi="on">
I make this for a change from the regular spicy side dishes.It is very simple to make and is very filling too.<br />
<br />
INGREDIENTS:<br />
<br />
For Grinding:<br />
Tomato------------------------------------------1 medium size<br />
Black Pepper------------------------------------1/2 Tsp<br />
Cumin seeds-------------------------------------1 tsp<br />
Ginger-------------------------------------------2" piece<br />
Green Chilly-------------------------------------3<br />
<br />
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<br />
METHOD:<br />
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I was really bored of making Sambar,Rasam and curry(Poriyal) daily.So for a change I thought of making Chappati.For the side dish I made this. Without having vegetables, the meal will not be filling and so I used Karamani to compensate it.I didn't soak this overnight.I just washed and added enough water to it in a pressure cooked it and switched off the stove after a whistle.<br />
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This Side dish can be made with Mixed vegetables,Karamani(Black eyed beans),Rajma(Red kidney beans),or just with potatoes too.The masala is the same for all.We can even make mixed vegetable rice using this masala.Instead of Karamani or Rajma we can add 1 cup of rice and 1 cup of mixed vegetables(Carrot,Beans,and Cauliflower,Green Peas and cook this in thick bottomed pan without pressure cooker too.Or else Saute' everything in a kadai and add it in the pressure and cook.But cooking in a thick bottom vessel is much tastier.While cooking it in a open vessel take care and turn it occasionally to avoid catching in the bottom.Initially close the vessel and cook.See to it that the rice does not become mushy.This Pulao is very tasty and different too.<br />
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Karamani-------------------------------------------1 cup<br />
Onion chopped-------------------------------------2 medium size<br />
Oil--------------------------------------------------1 Tbsp<br />
Coriander for garnishing<br />
Salt as required.<br />
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Add oil in a thick bottomed or non stick vessel and add the onion and saute for a minute.Add the Karamani and stir well.Add salt and close it and cook for a minute in a low flame.Now add the ground masala and add enough water.Mix well.Close and cook till all the items are cooked well.Today I added one medium sized potato(Peeled and diced).Add the coriander and serve.<br />
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Mahalakshmihttp://www.blogger.com/profile/17420138752457211176noreply@blogger.com1tag:blogger.com,1999:blog-3094362720291179129.post-90789036436354544332012-08-03T20:43:00.002-07:002012-08-03T20:43:45.507-07:00Tomato Rice(Easy method)<div dir="ltr" style="text-align: left;" trbidi="on">
There are two ways of making Tomato Rice( as far as I know)) and this is the easier one.<br /><div>
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INGREDIENTS:</div>
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Tomato medium size------------------------------------------3 Finely chopped</div>
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Onion medium size--------------------------------------------2 Finely chopped</div>
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Grated Ginger-------------------------------------------------1 Tsp</div>
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Chilly Powder-------------------------------------------------1 Tsp</div>
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Garam Masala-------------------------------------------------1 Tsp</div>
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Green Chilly----------------------------------------------------2 Make a small slit lengthwise </div>
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Turmeric Powder----------------------------------------------1/2 Tsp</div>
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Oil---------------------------------------------------------------2 Tbsp</div>
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Coriander leaves chopped------------------------------------- As required</div>
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Salt-------------------------------------------------------------- As required</div>
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Cook 2 cups of Basmathi rice with 3 cups of water (or as you prepare for any mixed rice). Make sure your rice is not mushy and the grains are separate.</div>
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METHOD:</div>
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Heat oil in a Kadai and add the chopped Onions,Green chillies,Grated ginger and Turmeric powder and saute till the onion becomes transparent.Add the chopped Tomatoes and Chilly powder cook for a minute.Now add Salt and cook till the oil starts separating.Keep stirring occasionally to avoid the gravy from sticking to the bottom.Add the garam masala and mix well.Cook for a minute and then switch off the stove and keep covered for 5 minutes. Now add the cooked rice and mix softly without mashing the rice.Add the Chopped coriander and serve this with any Raitha.</div>
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I normally cook everything in low flame,except for those recipes which need to be cooked in high flame. By doing this we can avoid the food from getting burnt.</div>
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</div>Mahalakshmihttp://www.blogger.com/profile/17420138752457211176noreply@blogger.com3tag:blogger.com,1999:blog-3094362720291179129.post-39455559900173753522012-07-26T06:14:00.000-07:002012-07-26T06:14:16.894-07:00Spicy Dhal<div dir="ltr" style="text-align: left;" trbidi="on">
This is not the usual Dhal,as this a bit spicy.Some have a opinion that Dhal is very bland and people who like spice in their dishes can try this one an I am sure they will like it.<div>
This quantity is for 4 persons.</div>
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INGREDIENTS:</div>
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Toor Dhal---------------------------------------------1/4 cup</div>
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Channa Dhal------------------------------------------ 1/4 cup</div>
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Green gram------------------------------------------- 1/4 cup</div>
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Black gram-------------------------------------------- 1/4 cup</div>
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Finely chopped Tomato------------------------------ 2</div>
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Grated onion------------------------------------------- 1</div>
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Turmeric Powder------------------------------------- 1/4 Tsp</div>
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Ghee--------------------------------------------------- 1 Tbsp</div>
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Salt as required</div>
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Finely chopped Coriander leaves for garnishing.</div>
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To Grind:</div>
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Coriander seeds--------------------------------------- 2 Tsp</div>
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Jeera(Cumin)------------------------------------------ 1Tsp</div>
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Cinammon--------------------------------------------- 1" piece</div>
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Cloves-------------------------------------------------- 5</div>
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Black Pepper------------------------------------------- 6</div>
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Red chilly---------------------------------------------- 2</div>
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Chopped Ginger--------------------------------------- 1 Tsp</div>
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Method:</div>
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Soak the Black gram in water for 2 hours.Put all the dhals together in a vessels and add enough water and pressure cook it.Mash this a little and keep. Grind all the masala to fine paste by adding water.</div>
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Heat the ghee in a kadai and ad the grated onion.When it becomes glossy add the masala paste and cook for 2 minutes. Then add the tomatoes,turmeric powder and salt fry this for 2 more minutes.Once the ghee starts separating add the cooked and mashed dhal and mix well by adding 1/2 cup water. Add more water if you want the dhal to thinner.Cook for 5 minutes and switch off the flame..Garnish with coriander leaves.This is spicy and can be served with Phulka Rotis.</div>
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</div>Mahalakshmihttp://www.blogger.com/profile/17420138752457211176noreply@blogger.com3tag:blogger.com,1999:blog-3094362720291179129.post-7154122407409908202012-07-15T20:06:00.000-07:002012-07-15T20:06:00.743-07:00Special Masala Dosai<div dir="ltr" style="text-align: left;" trbidi="on">
This is also called Raja Raja Cholan Dosai in some big hotels.The masala is a North Indian masala and is really very tasty.<br />
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FOR THE MASALA<br />
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Onion,capsicum and tomato all chopped-------------------Each 2 cups<br />
Salt------------------------------------------------------- 1 1/2 tsp<br />
Chilly powder---------------------------------------------1 tsp<br />
Coriander leaves chopped---------------------------------1/2 cup<br />
Oil--------------------------------------------------------2 tbsp<br />
Turmeric powder------------------------------------------1 tsp<br />
Dhaniya powder-------------------------------------------1 tsp<br />
Garam Masala---------------------------------------------1 tsp<br />
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PREPARATION<br />
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Put oil in a kadai and add the onions and then the turmeric powder.Add salt and saute for two minutes.Then add chilly powder and mix well .Now add the tomatoes and capsicum and and mix and cook in a low flame.Wait till everything is cooked well and then add the Dhaniya powder and Garam Masala and stir,Add the coriander leaves and saute for a minute and now the masala is ready.<br />
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FOR THE CHUTNEY<br />
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Grated coconut---------------------------------1 Cup<br />
Green chilly-------------------------------------3<br />
Salt as required<br />
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Grind it to a thick consistency adding water and keep aside.<br />
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Now make a thin Dosa.Turn it over if the top portion is not cooked.You can even close the Tawa and cook so that you need not turn it.Make crisp dosa and spread the masala on one half of it and spread the coconut chutney on top of it. Close the other half of of the dosa and serve hot.<br />
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<br /></div>Mahalakshmihttp://www.blogger.com/profile/17420138752457211176noreply@blogger.com3tag:blogger.com,1999:blog-3094362720291179129.post-32580097876826395532012-07-04T23:06:00.002-07:002012-07-04T23:06:35.736-07:00Aloo masala<div dir="ltr" style="text-align: left;" trbidi="on">
I am back after a long time as my children and grand children came to spend time with us.I was very busy with them and was not able to even peek into the blogging world.It took a few days to come out of the emptiness and anyway life has to go on...Isn't it?<br />
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Coming to the recipe, this is a very easy dish to prepare and very tasty too..<br />
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INGREDIENTS:<br />
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Aloo(Potato)--------------------------- 3 or 4 medium size<br />
Onion-----------------------------------3<br />
Tomato---------------------------------3<br />
Turmeric Powder-----------------------1 small teaspoon<br />
Red chilly Powder----------------------1 Tsp<br />
Dhaniya Powder(coriander)-------------2 Tsp<br />
JeeraPowder(Cumin)--------------------1/2 Tsp<br />
Garam masala---------------------------1 1/2 Tsp<br />
Oil---------------------------------------2 Tbsp<br />
Chopped coriander leaves----------------2 Tbsp<br />
Salt as required<br />
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PREPARATION:<br />
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Peel and dice the Potato and rinse it in cold water.Immerse and keep it.Grind the onion and tomato and make it into a puree.Just add enough water to rinse the grinder and pour it into the puree. Heat oil in a thick bottomed vessel and put the turmeric powder and immediately add the puree and stir well.Add chilly powder and salt and drain the diced potato and add to the puree.Cover it and cook in a low flame.Stir occasionally. Once the potatoes are cooked evenly add the coriander powder,cumin powder and the garam masala.Cook for 5 minutes ans garnish with coriander leaves.The yummy Aloo masala is ready to serve.This goes well with Ghee rice,Chappati.Puri.Paratha etc,<br />
<br /></div>Mahalakshmihttp://www.blogger.com/profile/17420138752457211176noreply@blogger.com0