tag:blogger.com,1999:blog-12701033182156963052024-03-13T22:56:08.732-07:00Suja's Inscriptionsa pinch of patience , a dash of kindness , a spoonful of laughter and a heap of loveSujahttp://www.blogger.com/profile/05902216530854256522noreply@blogger.comBlogger63125tag:blogger.com,1999:blog-1270103318215696305.post-21911249729586152012020-07-19T21:40:00.000-07:002020-12-19T21:40:32.102-08:00Paruppu Vadai<div dir="ltr" style="text-align: left;" trbidi="on">
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After a loooonnnnggggg breakkkkk, happy to come back to blogging. I take photos of what i cook regularly but never had time to blog. Now during this pandemic situation, I thought I should try to blog atleast couple days in a month and here is my recipe of paruppu vadi. I made this last week for our anniversary along with Peas pulav, panner butter masala, paal payasam. We ended up eating this during our chai time.<br />
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<u>Ingredients</u><br />
Chana dal - 1/2 cup<br />
Split pea dal - 1/2 cup<br />
Urad dal - 2 tbsp<br />
Dry red chillies - 7<br />
fennel seeds - 1/2 tsp<br />
Onions - 1 chopped<br />
Curry leaves - 2 sprigs<br />
Corainder leaves - handful<br />
Salt as needed.<br />
Asafoetida - 1/ 4 tsp.<br />
Oil for frying<br />
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<u>Method</u><br />
Soak all dals for 2 to 3 hours.Drain all the water completely and grind it along with red chillies, fennel seeds,curry leaves into a coarse mixture. It is okay to take some dal and can be added to coarse mixture after grinding (which gives a nice crispy vadai). Chop onions and coriander leaves very fine and add to the vadai batter. Add salt and asafoetida and mix it well.<br />
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Take small balls and shape it and fry in the oil. Crispy Vadai is ready. Enjoy with your evening chai as a snack!<br />
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Sujahttp://www.blogger.com/profile/05902216530854256522noreply@blogger.com0tag:blogger.com,1999:blog-1270103318215696305.post-64077637032395848432015-02-13T20:18:00.000-08:002015-02-22T17:26:27.965-08:00Vegetable Spring Rolls<div dir="ltr" style="text-align: left;" trbidi="on">
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This is for BM #49 Week 2 day 3 under the theme – Accompaniments. The spring rolls are served along with the main dish in one of Thai restaurants near by our place. <br />
For today’ we enjoyed this as a snack with tomato sauce along with hot tea.<br />
<strong><u>Ingredients</u></strong><br />
Pastry sheet ( I used the store bought one ) <br />
Carrot grated – 3/4 cup <br />
Cabbage grated – 3/4 cup <br />
Peas – 1/2 cup ( I used frozen ) <br />
Onions - 1, sliced <br />
Ginger garlic paste - 1 tsp <br />
Salt and pepper - to taste <br />
Oil - 2 tsp <br />
Chilli powder – 1 tsp ( optional ) <br />
<strong><u>Note :</u></strong> you can use other vegetables like capsicum , corn as well. <br />
<strong><u>Method </u></strong> <br />
1. Heat the oil in a pan and fry the onions. <br />
2. Add the ginger garlic paste and fry for few mins <br />
3. Next add the vegetables , sprinkle some water and cook it until soft, but crunchy. <br />
4. Mix it well for a minute on high and salt , pepper. Remove it and allow to cool <br />
5. Pre heat the oven to 425°F <br />
6. Place the spring roll sheets in a plate and cover it with a moist towel to prevent from drying <br />
7. Take one sheet at a time, Place 2tbsp of the vegetable mixture <br />
8. Fold the bottom of the wrapper over the filling.Fold-in both of the sides of the wrapper and continue rolling. <br />
9. Brush some oil over the rolls and place it in baking tray. <br />
10. Bake for about 10-12 minutes and turn them over and bake for another 5 – 8 mins until slightly brown<br />
11. Serve hot with the sauce. <br />
<a href="http://lh3.ggpht.com/-cI0TMgT0wYs/VOp_9u4-mkI/AAAAAAAACyY/xyt4FlEr-JQ/s1600-h/spring%252520rolls%252520-%2525201%25255B7%25255D.jpg"><img alt="spring rolls - 1" border="0" src="http://lh5.ggpht.com/-_VsOlKeTVS0/VOp_-Hf2VgI/AAAAAAAACyc/igfOPcCaiys/spring%252520rolls%252520-%2525201_thumb%25255B5%25255D.jpg?imgmax=800" height="244" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="spring rolls - 1" width="244" /></a><a href="http://lh6.ggpht.com/-EQrA4x8JcyQ/VOp_-aZWl-I/AAAAAAAACyk/EQq0tMmJ6x4/s1600-h/spring%252520rolls%2525202%25255B8%25255D.jpg"><img alt="spring rolls 2" border="0" src="http://lh6.ggpht.com/-yNF7QTFmw2w/VOp_-07o3SI/AAAAAAAACyw/H38IQOKM5ko/spring%252520rolls%2525202_thumb%25255B6%25255D.jpg?imgmax=800" height="244" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="spring rolls 2" width="244" /></a> <br />
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Sujahttp://www.blogger.com/profile/05902216530854256522noreply@blogger.com1tag:blogger.com,1999:blog-1270103318215696305.post-43017494553169953432015-02-12T22:22:00.000-08:002015-02-22T17:24:07.981-08:00Baked Pita Chips<p> </p> <p>This is for BM #49 week 2 day 2. We got this chips as an accompaniment in Mediterranean restaurant with spices mixed in olive oil as a dip. </p> <p>For today's recipe I baked the pits chips and served with home bought hummus. <p><a href="http://lh4.ggpht.com/-SfhiXPfxs_M/VOqBMOXdPkI/AAAAAAAACy8/5d0Qd0Xs6K0/s1600-h/pita%252520chips%25255B15%25255D.jpg"><img title="pita chips" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="pita chips" src="http://lh3.ggpht.com/-dSb6Fe5n--Q/VOqBMirC6FI/AAAAAAAACzA/Q5vGN5Xb6wE/pita%252520chips_thumb%25255B10%25255D.jpg?imgmax=800" width="184" height="244"></a> <p><strong><u>Ingredients</u></strong> <p>pita bread – 1 pkt <p>Olive oil - for brushing <p>Salt and pepper – as per taste ( optional ) – I did not add it. <p><u><strong>Method</strong></u> <p>Brush the pita bread with olive oil . Sprinkle with salt and pepper. Preheat the oven to 375°F. Cut the pita bread into triangles and place them in the oven. Bake it for 7 – 10 mins. <p>Enjoy it with your favorite hummus. <p><a href="http://lh6.ggpht.com/-cEmls1TsvD0/VOqBNIYDRiI/AAAAAAAACzM/iSiuGg-FhAU/s1600-h/pita%252520chips2%25255B11%25255D.jpg"><img title="pita chips2" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="pita chips2" src="http://lh6.ggpht.com/-IaYQkAVY6mI/VOqBNv4dVtI/AAAAAAAACzQ/AzDPnzYPqrc/pita%252520chips2_thumb%25255B9%25255D.jpg?imgmax=800" width="305" height="200"></a></p> Sujahttp://www.blogger.com/profile/05902216530854256522noreply@blogger.com1tag:blogger.com,1999:blog-1270103318215696305.post-30478908867541218592015-02-12T10:19:00.002-08:002015-02-12T10:19:50.710-08:00Baked Tortilla Chips<div dir="ltr" style="text-align: left;" trbidi="on">
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<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: Arial, Helvetica, sans-serif;">Baked Tortilla
Chips<o:p></o:p></span></u></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">This recipe is for the BM#49 Week 1 under the theme
‘Accompaniments’<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><span style="mso-tab-count: 1;"> </span>Tortilla
chips are the popular accompaniments in most of the Mexican restaurants and
usually served with dips such as salsa or guacamole. For Today’s recipe, I
baked the chips and served with homemade guacamole. <o:p></o:p></span></div>
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Chips ) <o:p></o:p></span></u></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Whole wheat tortillas – 3 to 4 medium size<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Olive oil – for brushing <o:p></o:p></span></div>
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<b style="mso-bidi-font-weight: normal;"><u><span style="font-family: Arial, Helvetica, sans-serif;">Method ( Tortilla
Chips) <o:p></o:p></span></u></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">1) Preheat oven to 350 degrees F<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">2) Cut each tortilla into small triangle shaped wedges and
arrange them in cookie sheet <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">3) Brush the chips with olive oil <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">4) Bake them for about 7- 8 mins or until they start little
browning, <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Serve it warm with salsa or guacamole.<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;"><b style="mso-bidi-font-weight: normal;"><u>Note :</u></b> I
did not season it with any salt or other spices like chilli powder. If you are
seasoning the chips , you can avoid the dip. Below is the recipe for guacamole.</span></div>
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</span><b style="mso-bidi-font-weight: normal;"><u><span style="font-family: Arial, Helvetica, sans-serif;">(For Guacamole) </span></u></b></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Avocado – 2 ripe ones<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Onions – ¼ cup nicely chopped<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Tomatoes – ¼ cup nicely chopped<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Salt – as needed<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Pepper – as needed<o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Lemon juice – from 1 lemon <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Coriander leaves – little <o:p></o:p></span></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">Jalapeno or Chilli – 1 (Optional, I did not add it) <o:p></o:p></span></div>
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<!--[if !supportLists]--><span style="font-family: Arial, Helvetica, sans-serif;"><span lang="EN" style="font-family: "Arial","sans-serif"; mso-ansi-language: EN; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">1.<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><!--[endif]--><span lang="EN" style="font-family: "Arial","sans-serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";">Cut the avocadoes and remove the seed.<o:p></o:p></span></span></div>
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<!--[if !supportLists]--><span style="font-family: Arial, Helvetica, sans-serif;"><span lang="EN" style="font-family: "Arial","sans-serif"; mso-ansi-language: EN; mso-fareast-font-family: Arial;"><span style="mso-list: Ignore;">2.<span style="font-family: "Times New Roman"; font-size-adjust: none; font-stretch: normal; font-style: normal; font-variant: normal; font-weight: normal; line-height: normal;"> </span></span></span><!--[endif]--><span lang="EN" style="font-family: "Arial","sans-serif"; mso-ansi-language: EN; mso-fareast-font-family: "Times New Roman";"><span style="mso-spacerun: yes;"> </span>Mash
avocados in a bowl leaving some chunks. <o:p></o:p></span></span></div>
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<u><span style="font-family: Arial;">Check out the </span></u><a href="http://spicingyourlife.blogspot.com/p/blogging-marathon.html" target="_blank"><span style="color: windowtext;"><span style="font-family: Arial, Helvetica, sans-serif;">Blogging Marathon page for the other Blogging Marathoners doing this BM</span></span></a></div>
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Sujahttp://www.blogger.com/profile/05902216530854256522noreply@blogger.com9tag:blogger.com,1999:blog-1270103318215696305.post-70673693029736846232015-01-27T17:07:00.000-08:002015-01-27T17:07:15.268-08:00Broken Wheat Upma<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><u>Broken wheat Upma<o:p></o:p></u></b></div>
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This is for BM #48 Week 3, day 3 under the theme ‘Nasta time’.
Broken wheat or Godhumai rava upma is a
simple recipe. You can have it as a breakfast or tiffin or for dinner. <o:p></o:p></div>
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<b><u>Ingredients<o:p></o:p></u></b></div>
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Broken wheat – 1 cup <o:p></o:p></div>
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Water – 1.5 cups<o:p></o:p></div>
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Mustard seeds – 1tsp<o:p></o:p></div>
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Chana dhal – 1 tsp<o:p></o:p></div>
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Urad dhal – 1 tsp<o:p></o:p></div>
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Curry leaves – few <o:p></o:p></div>
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Green chillies – 2- 3 depending on the spice. <o:p></o:p></div>
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Coconut – 1 – 2 tbsp. (optional) – I used the frozen one<o:p></o:p></div>
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Onions - ½ cup diced (optional)<o:p></o:p></div>
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Salt – as per taste <o:p></o:p></div>
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<b><u>Method<o:p></o:p></u></b></div>
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Dry roast the broken wheat in a pan (Note if it is already roasted
broken wheat, you can skip this) and keep it aside. <o:p></o:p></div>
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Take little oil in a pan and do the seasoning with mustard
seeds , urad dhal , chana dhal and add the curry leaves. Add green chillies (note:
Add onions now if you are using it and fry for some time) <o:p></o:p></div>
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Add 1.5 cup water and
add the required amount of salt and boil it. Once the water boils, Add the
broken wheat and mix it and switch off the stove. <o:p></o:p></div>
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Transfer the mixture into a bowl and pressure cook for 2
whistles. Add Coconut and mix it well and Serve it with chutney or sambhar. <o:p></o:p></div>
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I served the upma with sambhar. <o:p></o:p></div>
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<b><u>Note:</u></b> I usually do not add vegetables
for this upma but you can add mixed vegetables along with onions and make this
upma. (Add little more water if you are adding the vegetables)<o:p></o:p></div>
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<o:p> </o:p><u>Check out the <a href="http://spicingyourlife.blogspot.com/p/blogging-marathon.html" target="_blank"><span style="color: windowtext;">Blogging Marathon page for the other Blogging Marathoners doing this BM</span></a></u></div>
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Sujahttp://www.blogger.com/profile/05902216530854256522noreply@blogger.com8tag:blogger.com,1999:blog-1270103318215696305.post-36058558895275000012015-01-27T15:23:00.001-08:002015-01-27T15:23:28.776-08:00Brown Rice Idly<div dir="ltr" style="text-align: left;" trbidi="on">
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<b><u>Brown rice idly<o:p></o:p></u></b></div>
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We have been eating brown rice regularly for the past few
years. I have made few recipes by replacing white rice with brown rice and
liked it so much. I made this brown rice idly last week and it was a hit. <o:p></o:p></div>
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This is for BM #48 Week 3 day 2 under the theme ‘Nasta
time’ .<o:p></o:p></div>
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<b><u>Ingredients<o:p></o:p></u></b></div>
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Brown rice – 2 cups<o:p></o:p></div>
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Whole urad dhal – ½ cup<o:p></o:p></div>
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Salt – as required (I always use coarse sea salt)<o:p></o:p></div>
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Fenugreek seeds – handful (optional) – soak it with urad
dhal <o:p></o:p></div>
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<b><u>Method<o:p></o:p></u></b></div>
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Wash brown rice and urad dhal and soak in water for 4-5
hours. Grind them to a smooth batter like the usual idly batter. Add salt and
allow it to ferment (I usually grind the batter in the evening and leave it
till next day morning)<o:p></o:p></div>
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Grease the idly plates with little oil and pour the small
ladle of batter in the idly plates and steam for 10-12 mins. Remove it and
serve it hot with chutney or sambar or idly podi<o:p></o:p></div>
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I served it with Coriander chutney. <o:p></o:p></div>
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<u>Note: <o:p></o:p></u></div>
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If you take the idly batter from refrigerator, take the
required quantity and leave it outside for 30 mins before preparation. <o:p></o:p></div>
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For idly – Do not add water to make the batter thin. For dosa,
you add water to make a thin batter. <o:p></o:p></div>
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If the weather is cold, you can keep the batter in the oven
with light turned on, otherwise you can keep it outside for fermentation. <o:p></o:p></div>
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Sujahttp://www.blogger.com/profile/05902216530854256522noreply@blogger.com8tag:blogger.com,1999:blog-1270103318215696305.post-40502989630886434192015-01-17T00:16:00.001-08:002015-01-27T15:23:42.137-08:00Instant Ragi Dosa<div dir="ltr" style="text-align: left;" trbidi="on">
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This dosa is for BM#48 , Week 3 , day 1 for the theme ’Nasta time’. Week days are usually so busy and crazy and when I don’t grind the regular idly/dosa batter , I usually make instant dosas.<br />
For regular ragi dosa , I grind urad dhal and mix with ragi flour and ferment it. This recipe does not require any fermentation and is easy to make. <br />
<strong><u>Ingredients</u></strong><br />
Ragi flour – 1 cup<br />
Rava (sooji )– 1/2 cup ( I actually used chiroti rava ) <br />
cumin seeds – 1 tsp<br />
salt – based on taste<br />
buttermilk or water – as needed.<br />
onions – 1/4 cup chopped ( optional ) – I did not add it <br />
green chilli – 1 small chopped - ( optional ) – I did not add it <br />
<strong><u>Method</u></strong><br />
Mix ragi flour , rava , cumin seeds , salt and make a thin batter using buttermilk or water and leave it aside for 15 – 30 mins<br />
Heat the dosa pan. Pour the ladle of batter in pan and quickly spread the dosa. Add little oil on the sides and top and once cooked flip it to the other side . Remove the dosa once it is crisp and browned.<br />
Serve with chutney or podi. I served it with onion/tomato chutney and thengai milagai podi.<br />
<a href="http://lh6.ggpht.com/-5WOT_90XBMs/VLoaYzNgZFI/AAAAAAAAAtI/raOit5vdmEQ/s1600-h/ragi%252520dosa%25255B11%25255D.jpg"><img alt="ragi dosa" border="0" src="http://lh4.ggpht.com/-N4hboQG0E-M/VLoaZC4JwhI/AAAAAAAAAtM/QPD_bDQP5iw/ragi%252520dosa_thumb%25255B9%25255D.jpg?imgmax=800" height="240" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="ragi dosa" width="240" /></a><br />
<a href="http://spicingyourlife.blogspot.com/p/blogging-marathon.html">Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#48</a></div>
Sujahttp://www.blogger.com/profile/05902216530854256522noreply@blogger.com15tag:blogger.com,1999:blog-1270103318215696305.post-5615385117100913032015-01-05T00:34:00.000-08:002015-01-08T00:35:18.391-08:00Baked French Fries<div dir="ltr" style="text-align: left;" trbidi="on">
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For the week 1 day 3 of BM #48 , I had several recipes in my mind but could not make as everyone was sick at home. I decided to keep it so simple and baked it after coming back from work. Both my kids loved it and ate it with ketchup. <br />
French fries are usually served hot along with lunch or dinner or as a snack by itself and is popular all over the world , but it is originated from Belgium. <br />
<strong><u>Ingredients</u></strong><br />
Russet potatoes – 2<br />
Olive oil – 1.5 tbsp<br />
salt – based on taste<br />
pepper – based on taste<br />
<strong><u>Method</u></strong><br />
Cut the potatoes lengthwise into thin slices ( I did not peel the outer skin ) and cover it with cold water. After 10—15 mins pat dry them to remove the moisture on a paper towel. In a bowl , mix olive oil , salt and pepper. <br />
Meanwhile pre heat the oven to 400 F. Add the potatoes to olive oil mixture and toss it well. Line up the potatoes in a baking pan in a single layer and bake for about 20- 25 mins. Flip the fries for every 10 mins and bake it until golden brown. <br />
Serve it immediately. You can add other seasonings if needed ( chili powder , cumin , dried basil powder or parmesan cheese )<br />
<a href="http://lh5.ggpht.com/-yCAvQmtKeLM/VK5AawjfTKI/AAAAAAAAAsw/ZflGo3CAEHQ/s1600-h/photo%2525201%252520%2525282%252529%25255B9%25255D.jpg"><img alt="photo 1 (2)" border="0" src="http://lh4.ggpht.com/-l9UzTnsrRg4/VK5AbQxUrbI/AAAAAAAAAs0/O9XeNzi0WAA/photo%2525201%252520%2525282%252529_thumb%25255B6%25255D.jpg?imgmax=800" height="260" style="background-image: none; border-bottom: 0px; border-left: 0px; border-right: 0px; border-top: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="photo 1 (2)" width="293" /></a><br />
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Sujahttp://www.blogger.com/profile/05902216530854256522noreply@blogger.com8tag:blogger.com,1999:blog-1270103318215696305.post-77474916575099317032015-01-04T23:58:00.000-08:002015-01-05T00:12:58.750-08:00Roasted Cauliflower and Potato Bisque<p> </p> <p>For the Week 1 day 2 BM#48 , on 1 cuisine 3 dishes ( I chose French cuisine ) , I prepared roasted cauliflower and potato Bisque for dinner tonight. Bisque is a highly seasoned soup and belong to French origin. </p> <p> <strong><u>Ingredients</u></strong></p> <p>Cauliflower – 1 big head </p> <p>potato – 1 big</p> <p>garlic cloves – 6 to 7 </p> <p>onion – 1 big </p> <p>freshly ground pepper – 2 to 3 tsp ( adjust to taste )</p> <p>salt – 1 1/2 tsp ( adjust to taste )</p> <p>fresh basil leaves – handful</p> <p>Olive oil – 4 tbsp</p> <p>milk - 1 cup ( I used 2 % )</p> <p>vegetable stock or water - 3 cups </p> <p><strong><u>Preparation</u></strong></p> <p>Preheat the oven to 400 F. Cut cauliflower and potato into 2 inch florets. Toss them with little salt , pepper and oil and arrange them in the aluminum foil in single layer and bake for about 20- 25 mins until it is golden brown.</p> <p>Mean while heat a large Dutch oven or heavy bottomed pot and saute the onions and garlic in olive oil. Add the vegetable stock , milk and bring to boil. Add the caulflower , potato mixture and basil leaves. Reduce the heat and simmer for about 10 – 15 mins.Use the immersion blender and puree the soup , add the remaining salt and required pepper and remove from heat. Serve it hot with a bread in the side.</p> <p>It was a perfect dinner for a cold weather. Both my kids loved it. </p> <p><a href="http://lh5.ggpht.com/-Q63ExC1oONg/VKpHfnTYgnI/AAAAAAAAArw/41sCbPutPvM/s1600-h/photo%2525201%252520%2525281%252529%25255B16%25255D.jpg"><img title="photo 1 (1)" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="photo 1 (1)" src="http://lh4.ggpht.com/-_mylbf8T6kE/VKpHgiffpII/AAAAAAAAAr4/LHk59rmJvXA/photo%2525201%252520%2525281%252529_thumb%25255B13%25255D.jpg?imgmax=800" width="199" height="241"></a><a href="http://lh6.ggpht.com/-i1X8rskyX5U/VKpHhX_CzyI/AAAAAAAAAsA/Aks2oerHeZ8/s1600-h/photo%2525202%252520%2525281%252529%25255B15%25255D.jpg"><img title="photo 2 (1)" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="photo 2 (1)" src="http://lh6.ggpht.com/-J2B3LqjTW9I/VKpHhsY5mjI/AAAAAAAAAsE/R5a28j9ZYjs/photo%2525202%252520%2525281%252529_thumb%25255B12%25255D.jpg?imgmax=800" width="244" height="244"></a><a href="http://lh4.ggpht.com/-G0oVXsqNRYk/VKpHiBnd4sI/AAAAAAAAAsM/npCKCFC6Ymw/s1600-h/photo%2525203%252520%2525281%252529%25255B16%25255D.jpg"><img title="photo 3 (1)" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="photo 3 (1)" src="http://lh4.ggpht.com/-qMyAmS4wf7E/VKpHifCY0oI/AAAAAAAAAsU/weQrR6waBDk/photo%2525203%252520%2525281%252529_thumb%25255B13%25255D.jpg?imgmax=800" width="244" height="244"></a></p> <p><a href="http://spicingyourlife.blogspot.com/p/blogging-marathon.html">Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#48</a></p> Sujahttp://www.blogger.com/profile/05902216530854256522noreply@blogger.com12tag:blogger.com,1999:blog-1270103318215696305.post-55309163578568760832015-01-03T22:18:00.001-08:002015-01-03T22:22:23.182-08:00Whole Wheat Waffles<div dir="ltr" style="text-align: left;" trbidi="on">
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Wish you all a happy new year 2015! This is the first time I am joining the Blogging Marathon and am excited to be a part of this. I am hoping this would motivate me to blog more and cook different foods. For the blogging marathon of 48th edition , I have chosen 1 cuisine and 3 dishes and decided to cook on French Cuisine. Waffles are eaten throughout everywhere and originated from French/Dutch. In US , it is commonly called as ‘Belgian Waffles’<br />
I purchased the waffle maker during the Thanks giving holidays and tried it couple of times . I followed the basic recipe from the booklet which was provided for the first time and then browsed through the recipe from different sites . I finally made it eggless for our breakfast.<br />
<strong><u>Ingredients</u></strong><br />
Whole wheat flour – 1 cup<br />
Baking powder – 1.5 tsp<br />
salt – a pinch<br />
sugar – 2 tbsp.( I use brown sugar )<br />
vegetable oil – 1 /4 cup<br />
milk - 3/4 cup <br />
flaxmeal – 1 tbsp<br />
water – 3 tbsp<br />
vanilla extract – 1 tsp.<br />
<strong><u>Method</u></strong><br />
In a small bowl add the flaxmeal with water and beat well. In another bowl , add all the dry ingredients and thoroughly mix. Now add the wet ingredients one by one and stir it continuously so that there are no lumps and keep it aside. <br />
in the mean while , Preheat the waffle maker. Once it is ready , brush it with little oil and pour mix on the waffle iron and cook it until golden brown ( Mine had a setting to choose little brown – dark brown )<br />
Once ready , take out an serve it based on your choice I served it with strawberries / blueberries / whipped cream with chocolate syrup. Kids really enjoyed it..<br />
<a href="http://lh5.ggpht.com/-FHUHE7SRlmA/VKjbH-xB7SI/AAAAAAAAAqw/zj9FK-vFDYo/s1600-h/photo%2525201%25255B23%25255D.jpg"><img alt="photo 1" border="0" src="http://lh5.ggpht.com/-mKpmCQpADfY/VKjbISKfUnI/AAAAAAAAAq0/jmksEFeonho/photo%2525201_thumb%25255B20%25255D.jpg?imgmax=800" height="253" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="photo 1" width="228" /></a><a href="http://lh5.ggpht.com/-Hl_Wybq0Vd0/VKjbI6x1QmI/AAAAAAAAArA/HpTHSeSrhek/s1600-h/photo%2525202%25255B11%25255D.jpg"><img alt="photo 2" border="0" src="http://lh5.ggpht.com/-YWUknonp4ZQ/VKjbJHtoKSI/AAAAAAAAArE/bD7miwbIXgg/photo%2525202_thumb%25255B8%25255D.jpg?imgmax=800" height="260" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="photo 2" width="230" /></a><a href="http://lh4.ggpht.com/-pUP9_rngXbk/VKjbJgAlSEI/AAAAAAAAArM/fj0-CImrQWI/s1600-h/photo%2525203%25255B12%25255D.jpg"><img alt="photo 3" border="0" src="http://lh5.ggpht.com/-DMI4T5niL_o/VKjbKD7IgJI/AAAAAAAAArU/Yuz_L-pNBcw/photo%2525203_thumb%25255B9%25255D.jpg?imgmax=800" height="270" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="photo 3" width="219" /></a><br />
<a href="http://spicingyourlife.blogspot.com/p/blogging-marathon.html">Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#48</a></div>
Sujahttp://www.blogger.com/profile/05902216530854256522noreply@blogger.com13tag:blogger.com,1999:blog-1270103318215696305.post-86643974100566286432014-12-21T16:48:00.001-08:002015-01-27T16:11:35.790-08:00Dhokli nu Shaak–Gujarat Special<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
For this month <a href="http://spicingyourlife.blogspot.com/2009/06/announcing-indian-cooking-challenge.html">Indian Cooking challenge</a> – <a href="http://spicingyourlife.blogspot.com/">Srivalli</a> chose the dish from Gujarat- Dhokil nu Shaak. I was not sure if I will be able to participate for this month as I was not totally prepared . in the last minute , I made it for dinner. <br />
<strong><u>Ingredients</u></strong><br />
For Dhokli<br />
Besan – 1/2 cup<br />
water – 1 3/4 cup.<br />
Red chilli powder – 1/2 tsp<br />
salt – per taste<br />
<strong><u>Method</u></strong><br />
Mix the besan , red chilli powder , salt with water to a smooth consistency. Heat a non stick pan and pour the mix . Keep stirring continuously in a low medium flame until the mixture thickens. Pour into the greased plate and allow it to cool. cut into squares and keep it aside and start preparing the gravy.<br />
<strong><u>ingredients for gravy</u></strong><br />
Mustard seeds – 1/2 tsp<br />
cumin seeds – 1/2 tsp– 2 crushed <br />
turmeric powder – 1tsp<br />
red chilli powder – 1 /2 tsp<br />
Sour cream – 1/4 cup with 1/4 cup water ( Instead of sour cream you can use buttermilk<br />
cumin / coriander powder - 1 tsp<br />
asafoetida – a pinch<br />
oil – 2 tsp<br />
<strong><u>Method</u></strong><br />
Heat 2 tsp of oil and add mustard seeds , cumin seeds , garlic cloves <br />
once it splutters , add other spices ( turmeric , chilli powder , cumin coriander powder , asafoetida , salt ) and cook for few mins until the flavor blend together,<br />
Now add the buttermilk mixture and dhoklis. Simmer and cook for 5 –7mins. <br />
Serve it immediately. <br />
You can have it roti or even with plain white rice. <br />
<a href="http://lh5.ggpht.com/-ReMnE5smt2Q/VLocQ_cD9jI/AAAAAAAAAtc/toiDNT2ai7k/s1600-h/photo9.jpg"><img alt="photo" border="0" src="http://lh4.ggpht.com/-xAmTmKmUSxM/VLocRO-NosI/AAAAAAAAAtg/VrgSEGqbK-c/photo_thumb6.jpg?imgmax=800" height="244" style="background-image: none; border-bottom-width: 0px; border-left-width: 0px; border-right-width: 0px; border-top-width: 0px; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="photo" width="244" /></a></div>
Sujahttp://www.blogger.com/profile/05902216530854256522noreply@blogger.com0tag:blogger.com,1999:blog-1270103318215696305.post-236469614503315852014-11-16T00:45:00.001-08:002014-11-16T00:47:27.554-08:00Badam Halwa<p> </p> <p>This Badam halwa is for the <a href="http://spicingyourlife.blogspot.com/2009/06/announcing-indian-cooking-challenge.html">Indian cooking challenge</a> for the month of November . Its been a long time I could not participate in Srivalli’s Indian Cooking challenge. I mailed her couple of days to find out if the challenge is happening and she sent me the details.. I am happy to particpate this month.</p> <p><a href="http://lh3.ggpht.com/-m7fPb2B86Cc/VGhj-TZdaBI/AAAAAAAAAn4/Jd62Ka930bs/s1600-h/photo%2525204%25255B15%25255D.jpg"><img title="photo 4" style="float: none; margin-left: auto; display: block; margin-right: auto" alt="photo 4" src="http://lh6.ggpht.com/-7Lbzc80Gp0E/VGhj-zLa-xI/AAAAAAAAAn8/Ecl1jt8kgmU/photo%2525204_thumb%25255B9%25255D.jpg?imgmax=800" width="272" height="264"></a></p> <p><strong><u>Ingredients</u></strong></p> <p>Almonds - 1/4 cup <p>Milk - 1/4 cup <p>Ghee - 4 tbsp <p>Sugar - 4 tbsp <p>Cardamom powder - a pinch <p><strong><u>Method</u></strong> <p>1) Soak the almonds overnight ( I soaked it more than 24 hrs as I could not start making as planned ) <p>2) Wash and Peel the skin of almonds <p>3) Make the past by adding required milk <p>4) Heat the non stick pan with ghee and add the almond paste <p>5) Keep the flame low and stir until you get a nice pink color. It would take about 10 mins. <p>6) Slowly add water and make it to halwa consistency. <p>7) Add the sugar and cardamom powder and mix well. Keep stirring well until the ghee floats up. <p><a href="http://lh5.ggpht.com/-JfccrhAqAQI/VGhj_PbIDzI/AAAAAAAAAoE/oluhUdAE3AM/s1600-h/photo%252520%25252845%252529%25255B10%25255D.jpg"><img title="photo (45)" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="photo (45)" src="http://lh6.ggpht.com/-18_yEKEtoAI/VGhj_jfz4vI/AAAAAAAAAoM/Y7tup-rMV-A/photo%252520%25252845%252529_thumb%25255B7%25255D.jpg?imgmax=800" width="202" height="209"></a><a href="http://lh6.ggpht.com/-D9VBuAHE8Ng/VGhkAHhd1ZI/AAAAAAAAAoY/kOgLpXWsxJk/s1600-h/photo%252520%25252844%252529%25255B10%25255D.jpg"><img title="photo (44)" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="photo (44)" src="http://lh4.ggpht.com/-Q61bagZGN3U/VGhkAlfRIxI/AAAAAAAAAoc/8hnN7eXY_rs/photo%252520%25252844%252529_thumb%25255B7%25255D.jpg?imgmax=800" width="202" height="209"></a><a href="http://lh6.ggpht.com/-vIbMQDTCMJQ/VGhkA51WHYI/AAAAAAAAAok/jWHBsyd2Ptk/s1600-h/photo%2525201%25255B21%25255D.jpg"><img title="photo 1" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="photo 1" src="http://lh5.ggpht.com/-T_YH7_63csQ/VGhkBdw3CtI/AAAAAAAAAos/BgH9bQH34EU/photo%2525201_thumb%25255B18%25255D.jpg?imgmax=800" width="194" height="208"></a><a href="http://lh4.ggpht.com/-ZfHlN25Oeqc/VGhkB_HsSlI/AAAAAAAAApo/y218eI59Rpw/s1600-h/photo%2525202%25255B28%25255D.jpg"><img title="photo 2" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="photo 2" src="http://lh5.ggpht.com/-DiSPTYz5tug/VGhkCHKIJFI/AAAAAAAAApw/-iZhiaEvIus/photo%2525202_thumb%25255B25%25255D.jpg?imgmax=800" width="196" height="256"></a><a href="http://lh3.ggpht.com/-pEBTvwznyw8/VGhkCjKIa2I/AAAAAAAAAp4/3AEp17G5Urg/s1600-h/photo%2525203%25255B23%25255D.jpg"><img title="photo 3" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="photo 3" src="http://lh4.ggpht.com/-ZfjUxEw6Szg/VGhkDHurcWI/AAAAAAAAAqA/p4IcPXiQpTM/photo%2525203_thumb%25255B20%25255D.jpg?imgmax=800" width="218" height="249"></a><a href="http://lh5.ggpht.com/-lQbmsNLhwKs/VGhkDa6DH0I/AAAAAAAAAqI/XE1TdIhTwR8/s1600-h/photo%252520%25252843%252529%25255B21%25255D.jpg"><img title="photo (43)" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; padding-top: 0px; padding-left: 0px; border-left: 0px; display: inline; padding-right: 0px" border="0" alt="photo (43)" src="http://lh4.ggpht.com/-VKJdC90iwdk/VGhkD1qsnII/AAAAAAAAAqQ/z_LCEPOp8UY/photo%252520%25252843%252529_thumb%25255B15%25255D.jpg?imgmax=800" width="187" height="257"></a> Sujahttp://www.blogger.com/profile/05902216530854256522noreply@blogger.com2tag:blogger.com,1999:blog-1270103318215696305.post-17178057873898787622014-11-10T16:41:00.002-08:002015-01-27T16:11:54.470-08:00Oats Dosa<div dir="ltr" style="text-align: left;" trbidi="on">
<strong><u>Oats Dosa</u></strong><br />
<span style="font-size: x-small;">Yields ~ 12 - 13 medium dosas</span><br />
<br />
<strong><u>Ingredients</u></strong><br />
Oats - 3 cups <br />
Rice flour - 3 tbsp.<br />
Rava ( Sooji ) - 3 tbsp.<br />
Salt - as needed<br />
Butter milk - 1 1/2 cups<br />
Green chillies - 2 to 3 <br />
water - as needed.<br />
Oil - as needed<br />
<br />
<strong><u>Method</u></strong><br />
1) Dry roast the oats in tawa and grind it in mixie <br />
2) Mix the first 5 ingredients and make it batter consistency by adding water slowly. <br />
3) Chop the green chillies and mix it well<br />
4) Leave it aside for 15 - 30 mins<br />
5) Heat the dosa pan ( I use cast iron pan ) and pour a ladle of batter and spread it circular motion.<br />
6) Add 1 tsp oil around the dosa.<br />
7) Allow it to cook for sometime . Now flip to cook the dosa on the other side. <br />
8) Once cooked, Serve it hot with sambar or chutney or dosa milagai podi.<br />
<strong><u>Notes</u></strong><br />
This dosa needs to be taken hot otherwise might not taste as good.<br />
You can add pepper powder / cumin seeds as well.<br />
For kids , i made it without adding chillies, instead i added little pepper powder to batter.<br />
You can try adding grated carrots as well.<br />
<br />
<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKe1cWmhQB_O47v0YTnlCTDtoS2iLyGI14xaqP21ul7zoYoDRh9A4rVth5P6YG2_gJFds2Dkp3PcghTpAw6hgZT7jOfyDYd8zuSHR2J33gx_PvMIILns0MezjYXnP5ENAjpdf8fDUu-Uzl/s1600/Oats+Dosa.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgKe1cWmhQB_O47v0YTnlCTDtoS2iLyGI14xaqP21ul7zoYoDRh9A4rVth5P6YG2_gJFds2Dkp3PcghTpAw6hgZT7jOfyDYd8zuSHR2J33gx_PvMIILns0MezjYXnP5ENAjpdf8fDUu-Uzl/s1600/Oats+Dosa.JPG" height="320" width="320" /></a></div>
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Sujahttp://www.blogger.com/profile/05902216530854256522noreply@blogger.com1tag:blogger.com,1999:blog-1270103318215696305.post-1781915088183155622014-08-29T23:30:00.000-07:002015-01-27T16:12:16.139-08:00Lauki Halwa<div dir="ltr" style="text-align: left;" trbidi="on">
<strong><u>Ingredients</u></strong><br />
Lauki grated – 4 Cups ( Peel outer skin and seeds inside and grate it )<br />
Sugar – 2 cups<br />
Ghee – 3 tbsp.<br />
Cardamom powder – a pinch<br />
cashew / almonds – handful ( both together )<br />
Saffron ( kesari ) – a pinch.<br />
Milk - 1/4 cup<br />
<br />
<strong><u>Preparation</u></strong><br />
Peel lauki and remove the seeds inside. Grate it, Take the pressure cooker, Add 2 tbsp ghee and saute grated lauki for 5 - 10 secs. Add 1/4 cup of milk , then pressure cook for 1 whistle.<br />
<br />
Wait for sometime until the pressure is released from cooker , then add Sugar and cook for 10-15 mins. Stir frequently.<br />
<br />
Add cardamom powder and saffron. Cook until all the moisture evaporates and it turns into pudding consistency. When done turn off and allow the halwa to cool. <br />
<br />
Add 1 tbsp of ghee in a kadai and toss the cashew/almonds.<br />
<br />
Remove the nuts and add it to halwa before serving.<br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm9VJq41VnjET9-VRDtyQs5oZud_Yb3y7KlGZGwZGQi9QmgcKIZp3WGOIZK0duuhBlApKmkpX0u_ZuW3uK2zsEcRBn-RyC99frNKYiiD-jxhphQgriSH0nVwMJ0AiQ1laXAnuuHR1F_4gB/s1600/lauki+halwa.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjm9VJq41VnjET9-VRDtyQs5oZud_Yb3y7KlGZGwZGQi9QmgcKIZp3WGOIZK0duuhBlApKmkpX0u_ZuW3uK2zsEcRBn-RyC99frNKYiiD-jxhphQgriSH0nVwMJ0AiQ1laXAnuuHR1F_4gB/s1600/lauki+halwa.jpg" height="320" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Lauki Halwa</td></tr>
</tbody></table>
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<br /></div>
Sujahttp://www.blogger.com/profile/05902216530854256522noreply@blogger.com0tag:blogger.com,1999:blog-1270103318215696305.post-37283292260080702662014-08-02T15:42:00.000-07:002014-08-17T00:14:59.749-07:00Slow Cooker Paal Payasam<div dir="ltr" style="text-align: left;" trbidi="on">
I made this payasam for my husband's birthday and my FIL's star birthday this year.<br />
Paal payasam was indeed easier to make in a slow cooker. I want to put my slow cooker to use and try many recipes. Hopefully you will see them soon in my blog space.<br />
<br />
Below is the recipe for paal payasam - slow cooker method <br />
<br />
<b><u>Ingredients</u></b><br />
Basmati rice - 2 tbsp.<br />
Whole milk - 4 cups <br />
Sugar - 1/4 cup ( you can adjust and add little more/less depending on your taste ) <br />
cardamom - 1/4 tsp<br />
cashews - chopped <br />
ghee - 1 tsp.<br />
raisins - few<br />
saffron - few strands ( this is optional )<br />
<br />
<b><u>Method</u></b><br />
<br />
1) Soak basmati rice in water for about 20 mins. <br />
2) Then place the rice, milk , sugar and cardamom in slow cooker and keep it in high for about 1 hour. <br />
3) Switch to low for another 2 hrs ( Keep stirring the paaysam for every 1 hr or so.. <br />
Note : <br />
You can adjust from high to low when milk starts bubbling so much. <br />
4) In a separate pan , Add ghee and roast cashew and raisins . Garnish it on the top.<br />
5) If you are using saffron , soak it in the warm milk for 5 to 10 mins and add it to payasam.<br />
<br />
You can serve the payasam in small bowl ( either warm or keep it in refrigerator and serve cold ) . I served it warm. <br />
<br />
<br />
<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKSEed2Gd2Tsl2g4KvUaDGVSAwW3c4Xgdc1W-E1sInxlw6w0f1_-YNKOdUtGFmKdsYGdBkszMByXF8Jv-hJ-p359Mc5gWZJCm1Fbd7mdJk5QdH4_ebrRHv7Ef6MxbIIqoHTzmDIwHwieZu/s1600/10516686_804134336283468_4294281264024027467_n.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img alt="" border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiKSEed2Gd2Tsl2g4KvUaDGVSAwW3c4Xgdc1W-E1sInxlw6w0f1_-YNKOdUtGFmKdsYGdBkszMByXF8Jv-hJ-p359Mc5gWZJCm1Fbd7mdJk5QdH4_ebrRHv7Ef6MxbIIqoHTzmDIwHwieZu/s1600/10516686_804134336283468_4294281264024027467_n.jpg" height="320" title="Suja 2014" width="320" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Slow Cooker Paal Payasam</td></tr>
</tbody></table>
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Sujahttp://www.blogger.com/profile/05902216530854256522noreply@blogger.com6tag:blogger.com,1999:blog-1270103318215696305.post-74141711740414435852014-05-26T16:12:00.001-07:002014-05-26T16:12:27.428-07:00Eggless blueberry muffins<p> </p> <p>After a long hiatus, am back to my blog space. Though I have been visiting and reading blog posts , I did not get a chance to post any recipes.</p> <p><strong><u>Ingredients</u> (</strong>this will yield 12 big muffins and 10 small muffins )</p> <p>Whole wheat flour – 21/2 cups</p> <p>Baking powder – 2 1/2 tbsp</p> <p>Milk - 2 1/2 cups ( if using egg , reduce to 2 cups )</p> <p>Blueberries – 2 cups ( I used frozen)</p> <p>Vanilla extract – 2 tsp</p> <p>Vegetable oil – 1/4 cup</p> <p>Sugar – 3/4 – 1 cup ( I used white sugar )</p> <p>Cinnamon – 3 tsp ( optional ) – I did not use it.</p> <p> Butter or PAM spray – for greasing</p> <p><br><a href="http://lh6.ggpht.com/-Ml-4cMaOP0s/U4PKUpxQMQI/AAAAAAAAAl4/jiPw9mtNVRU/s1600-h/blueberry%252520muffins_2%25255B11%25255D.jpg"><img title="blueberry muffins_2" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="blueberry muffins_2" src="http://lh5.ggpht.com/-98L8JMXhjZ0/U4PKVKmxP1I/AAAAAAAAAmA/66yh9XmqUdQ/blueberry%252520muffins_2_thumb%25255B7%25255D.jpg?imgmax=800" width="216" height="244"></a><strong><u>Method</u></strong></p> <p>Preheat the Oven to 375 °F. Grease the muffin pans with PAM Spray or Butter.</p> <p>Mix all the ingredients except Blueberries until smooth.</p> <p>Add the berries and mix well. Take the mixture and fill into the muffins until 2/3rd. </p> <p>Bake it until the toothpick inserted comes out clean. Approximately it took 25-30 mins.</p> <p>Allow it to cool and serve it..</p> <p><a href="http://lh4.ggpht.com/-4TZ05Y2Npyk/U4PKVuq67WI/AAAAAAAAAmI/AGGH69srHe8/s1600-h/blueberry%252520muffins%25255B17%25255D.jpg"><img title="blueberry muffins" style="border-top: 0px; border-right: 0px; background-image: none; border-bottom: 0px; float: none; padding-top: 0px; padding-left: 0px; margin-left: auto; border-left: 0px; display: block; padding-right: 0px; margin-right: auto" border="0" alt="blueberry muffins" src="http://lh6.ggpht.com/-oK958VmLABI/U4PKWRnpb6I/AAAAAAAAAmQ/-cp3c2U0hL0/blueberry%252520muffins_thumb%25255B14%25255D.jpg?imgmax=800" width="240" height="240"></a></p> Sujahttp://www.blogger.com/profile/05902216530854256522noreply@blogger.com0tag:blogger.com,1999:blog-1270103318215696305.post-57571932045685735472013-07-21T21:40:00.001-07:002013-07-21T21:40:06.606-07:00Orange Cornmeal Cake<p> </p> <p>We had our baby #2 last month and life is so busy and crazy. My daughter wants me to bake a cake for a long time and I did not get time for that.</p> <p>My daughter said she would help to mix the batter and add all ingredients, so made this for her.. </p> <p>I baked the cake without egg so that my parents can also have it.</p> <p>Next time , I promised her that I would make the rainbow cake.</p> <p><strong><u>Original recipe source</u></strong> : eatgood4life. </p> <p><strong><u>Ingredients</u></strong></p> <p>Whole wheat flour - 3/4 cup </p> <p>Cornmeal – 1 cup</p> <p>Brown Sugar – 3/4 cup</p> <p>Baking powder – 3 tsp.</p> <p>Orange Juice – 1/2 cup</p> <p>Olive oil – 1/2 cup</p> <p>Zest of 1 Orange </p> <p>Frozen corn – 1/4 cup.</p> <p>white sugar – 1/3 cup for topping </p> <p><strong><u>Method</u></strong></p> <p>Preheat the oven at 350°F , Grease the baking pan with olive oil. In a large bowl , Mix all the wet ingredients gently. Add dry ingredients and whisk all together. </p> <p>Pour the batter into the pan , Sprinkle white sugar on the top and bake for at least 30 – 35 mins or toothpick inserted comes out clean,</p> <p>Cool in pan for 20 mins ; Cut and serve the cake. </p> <p><a href="http://lh6.ggpht.com/-nj1_3QaSX84/Uey3m90CucI/AAAAAAAAAlA/hb_snYDZW0k/s1600-h/DSC_029611.jpg"><img title="DSC_0296" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="DSC_0296" src="http://lh5.ggpht.com/-kluAsiypCgo/Uey3nOy4zHI/AAAAAAAAAlI/NBZbS_598a8/DSC_0296_thumb8.jpg?imgmax=800" width="218" height="154"></a><a href="http://lh4.ggpht.com/-9o-fFINCQPA/Uey3n88E9kI/AAAAAAAAAlQ/FjVpwP_wWqw/s1600-h/DSC_030014.jpg"><img title="DSC_0300" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="DSC_0300" src="http://lh6.ggpht.com/-zlsKiTwmYOM/Uey3oRKgvGI/AAAAAAAAAlY/K--9YKI3pXg/DSC_0300_thumb8.jpg?imgmax=800" width="211" height="149"></a><a href="http://lh5.ggpht.com/-BWCzWTSJJCQ/Uey3o2Zh2_I/AAAAAAAAAlg/7Zc-MuOoVAk/s1600-h/DSC_030715.jpg"><img title="DSC_0307" style="border-left-width: 0px; border-right-width: 0px; background-image: none; border-bottom-width: 0px; padding-top: 0px; padding-left: 0px; display: inline; padding-right: 0px; border-top-width: 0px" border="0" alt="DSC_0307" src="http://lh6.ggpht.com/-sruSlepwJj4/Uey3pABlNMI/AAAAAAAAAlo/aSreDEkPkqc/DSC_0307_thumb12.jpg?imgmax=800" width="244" height="149"></a></p> Sujahttp://www.blogger.com/profile/05902216530854256522noreply@blogger.com3tag:blogger.com,1999:blog-1270103318215696305.post-41766206510589527492013-06-02T11:15:00.001-07:002013-06-02T11:15:05.383-07:00Pudina ( Mint ) Thuvayal<p> </p> <p>Pudina Thuvayal is a most common one at my home. It goes well with rice and if it is made in a chutney consistency , it goes well with idly and dosas as well.</p> <p><strong><u>Ingredients</u></strong></p> <p>Pudina leaves – 2 bunch</p> <p>coconut (shredded ) – 1/4 cup ( optional )</p> <p>Red chillies - 5 ( long ones ) </p> <p>urad dhal - 2 tbsp.</p> <p>Tamarind – small lemon size</p> <p>Asafoetida - small pinch</p> <p>Salt - as per taste.</p> <p>Oil – 1 tbsp</p> <p><strong><u>Method</u></strong></p> <p>1) Clean and Wash the Pudina leaves.</p> <p>2) Heat oil in the pan , Add Urad dhal , Red chillies and Asafoetida. Fry until the urad dhal turn brown.</p> <p>3) Remove it from the pan and Saute the pudina leaves in the same pan.</p> <p>4) Allow it to cool. Grind the Urad dhal , Red chillies , Asafoetida along with tamarind and salt in a blender first.</p> <p>5) Then add pudina leaves and coconut along with little water and grind it.</p> <p>This goes well with hot rice , ghee or sesame oil with papad.</p> <p><a href="http://lh6.ggpht.com/-x5rOJA3TUZo/UauLpp04TSI/AAAAAAAAAkQ/CPIudb8s928/s1600-h/DSC_000815.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="DSC_0008" border="0" alt="DSC_0008" src="http://lh3.ggpht.com/-0zCaBmKYnp8/UauLqMM7_zI/AAAAAAAAAkY/JswF6ppXUiA/DSC_0008_thumb9.jpg?imgmax=800" width="280" height="215"></a></p> Sujahttp://www.blogger.com/profile/05902216530854256522noreply@blogger.com1tag:blogger.com,1999:blog-1270103318215696305.post-80450241050038644552013-04-21T21:04:00.001-07:002013-04-21T21:04:38.924-07:00Baked Vegetable Samosas<p> </p> <p>Its been a while I baked anything and today I felt like eating something crunchy and spicy and thought I can make samosas , but a baked one with less oil.</p> <p><strong><u>Ingredients</u></strong></p> <p>Spring roll pastry sheet - 6</p> <p>Potato – 2 ( boiled )</p> <p>Peas – 1/2 cup ( frozen)</p> <p>Corn – 1/ 4 cup ( frozen)</p> <p>Onions – 1 small medium</p> <p>Chilly powder – 1 1/2 tsp</p> <p>Salt – as required </p> <p>Cumin powder – 1tsp</p> <p>Garam masala – 1 tsp ( optional , I did not add it )</p> <p><a href="http://lh3.ggpht.com/-PYGkNfROVls/UXS2zSrxpRI/AAAAAAAAAjI/u26NpaywGzA/s1600-h/photo%252520%25252842%252529%25255B15%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="photo (42)" border="0" alt="photo (42)" src="http://lh6.ggpht.com/-GVuZpfCjBbI/UXS2z9cihLI/AAAAAAAAAjQ/W6ME5scbdaw/photo%252520%25252842%252529_thumb%25255B9%25255D.jpg?imgmax=800" width="226" height="234"></a></p> <p><strong><u>Preparation</u></strong></p> <p>Thaw the pastry sheet. </p> <p>Boil the potatoes. Cut the onions into thin slices. In a pan , add oil , fry the onions. </p> <p>Mash the potatoes and add it to the onions. Then add Peas , Corn and cook for sometime. Add salt , Chilli powder , cumin powder , garam masala and toss it well. Cook for 5 – 10 mins and remove from stove.</p> <p>Pre heat the oven at 400 F. Cut the Pastry sheet into half. Place the potato mixture on the sheet fold into triangle. Grease the baking sheet with oil and brush the samosas with oil . Bake the samosas for 15 – 20 mins and turn on both sides until they are slightly brown.</p> <p>Remove from oven and enjoy with tomato sauce.</p> <p><a href="http://lh5.ggpht.com/-1Pyy33U3WYs/UXS20ZrXIaI/AAAAAAAAAjY/eh9V53hEJD8/s1600-h/photo%252520%25252840%252529%25255B11%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; float: left; border-top: 0px; border-right: 0px; padding-top: 0px" title="photo (40)" border="0" alt="photo (40)" align="left" src="http://lh6.ggpht.com/-yEoOHoZpc3Y/UXS20ps_BqI/AAAAAAAAAjg/_rjETzaKuOs/photo%252520%25252840%252529_thumb%25255B8%25255D.jpg?imgmax=800" width="184" height="244"></a></p> <p><a href="http://lh6.ggpht.com/-rjXciU6jSAE/UXS21PTZTKI/AAAAAAAAAjo/GhZQQhhBNJs/s1600-h/photo%252520%25252841%252529%25255B19%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="photo (41)" border="0" alt="photo (41)" src="http://lh5.ggpht.com/-2u4QhitqeUQ/UXS21nqKuBI/AAAAAAAAAjw/W2l4qzG4rbs/photo%252520%25252841%252529_thumb%25255B10%25255D.jpg?imgmax=800" width="184" height="241"></a></p> Sujahttp://www.blogger.com/profile/05902216530854256522noreply@blogger.com6tag:blogger.com,1999:blog-1270103318215696305.post-27709448891167128972013-03-15T19:49:00.001-07:002013-03-15T19:49:20.229-07:00Kaaradayan Nonbu Adai<p> </p> <p>Kaaradayan nonbu is celebrated by Brahmin community during the month of March ( Tamil month of Maasi – Panguni ) . During this , nonbu adai is prepared and offered as prasadham to God . The ladies tie the charadu (yellow thread ) around the neck and pray for the long life of husband.</p> <p>Two types of adai are made - Sweet and savory one </p> <p><strong><u>Sweet Adai</u></strong></p> <p><strong><u>Ingredients</u></strong></p> <p>Rice flour – 1 cup</p> <p>Jaggery powder – 1 cup</p> <p>Coconut – 1/4 cup ( finely chopped is good ) , but I used grated coconut</p> <p>Water – 1 1/2 cup</p> <p>Cardamom powder – a pinch.</p> <p>Black eyed beans / kaaramani - 2 tbsp</p> <p>salt – a pinch</p> <p>Oil – 1 tbsp..</p> <p><a href="http://lh3.ggpht.com/-RL26sEcZvJw/UUPdqmBJzkI/AAAAAAAAAig/4X6w61fJ9uk/s1600-h/IMG_038617.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="IMG_0386" border="0" alt="IMG_0386" src="http://lh6.ggpht.com/-0za31kVmmb8/UUPdrB3SQYI/AAAAAAAAAio/7Sr3lz4f_YU/IMG_0386_thumb11.jpg?imgmax=800" width="255" height="278"></a></p> <p><strong><u>Method </u></strong></p> <p>In the pan , dry roast the rice flour until it changes color and keep it aside. Cook the kaaramani until soft ( if you soak the kaaramani before hand , make sure to cook for lesser time , so that it does not turn mushy. </p> <p>Melt the jaggery in a pan by adding water, filter it to remove impurities. Now add the cooked kaaramani , grated coconut , oil and a pinch of salt to jaggery water and boil it . Then start adding rice flour and continuously stir so that no lumps are formed. Cook well until it leaves the side of the pan. Allow it to cool.</p> <p>Divide the dough into equal parts, flatten it and put the hole in center and steam the adai’s for about 15 mins.</p> <p>Serve it with butter.</p> <p><strong><u>Salt or Savory Adai</u></strong></p> <p><strong><u>Ingredients</u></strong></p> <p><font size="2">Rice Flour – 1 cup</font></p> <p>Black eyed beans / kaaramani - 2 tbsp..</p> <p>Salt – based on taste</p> <p>Ginger – few cut into tiny pieces </p> <p>Green chillies – 2</p> <p>Asafoetida – a pinch</p> <p>Curry leaves – few </p> <p>Coconut - 1/4 cup ( finely chopped is good ) , but I used grated coconut</p> <p>Mustard seeds – 1/2 tsp</p> <p>Urad dhal – 1/2 tsp</p> <p>Oil - 1 tbsp.</p> <p><a href="http://lh4.ggpht.com/-cC1EEPgVi1E/UUPdrbjnzbI/AAAAAAAAAiw/xHZfRu0KQow/s1600-h/IMG_038412.jpg"><img style="background-image: none; border-right-width: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; border-top-width: 0px; border-bottom-width: 0px; margin-left: auto; border-left-width: 0px; margin-right: auto; padding-top: 0px" title="IMG_0384" border="0" alt="IMG_0384" src="http://lh4.ggpht.com/-Z-Fiqctisiw/UUPdrngeo8I/AAAAAAAAAi4/q318ReepFu4/IMG_0384_thumb9.jpg?imgmax=800" width="241" height="246"></a></p> <p><strong><u>Method </u></strong></p> <p>In the pan , dry roast the rice flour until it changes color and keep it aside. Cook the kaaramani until soft ( if you soak the kaaramani before hand , make sure to cook for lesser time , so that it does not turn mushy.</p> <p>In the kadai , Do the seasoning with Mustard seeds , urad dhal , curry leaves , ginger. Add 1 1/2 cup water and allow it to boil. Add kaaramani , coconut , salt and slowly add rice flour and continuously stir such that no lumps are formed. </p> <p>Cook well until it leaves the side of the pan. Allow it to cool.</p> <p>Divide the dough into equal parts, flatten it and put the hole in center and steam the adai’s for about 15 mins.</p> <p>Serve it with butter.</p> Sujahttp://www.blogger.com/profile/05902216530854256522noreply@blogger.com5tag:blogger.com,1999:blog-1270103318215696305.post-303118498030997652013-03-03T06:08:00.001-08:002013-03-03T06:08:34.278-08:00Chiroti Rava Dosa<p> </p> <p>I prepared Rava dosa using Chiroti rava few weeks back and it tasted very good. Chiroti Rava is very fine form of Sooji rava. My mom got this last time from India. </p> <p><strong><u>Ingredients </u></strong></p> <p><font size="1"><strong><u>Servings : 6 or 7 dosas</u></strong></font></p> <p>Chiroti Rava – 1/2 cup ( or you can use regular sooji rava )</p> <p>Rice Flour – 1/4 cup</p> <p>Maida – 1/2 cup</p> <p>Salt – as per taste</p> <p>Cumin seeds – 1/2 tsp</p> <p>Green chillies – 1 or 2 based on how spicy it is</p> <p>Cilantro – chopped – 1 tbsp</p> <p>Buttermilk – 1/2 cup ( optional , instead you can use water )</p> <p>Water – 1 1/2 cup </p> <p>Asafoetida – a pinch</p> <p>Oil – for dosas </p> <p><strong><u>Preparation</u></strong></p> <p>Mix Rava , rice flour , maida in a bowl and add water / buttermilk to form a thin batter. </p> <p>Add all other ingredients and mix well and leave it aside for 30 minutes.</p> <p>Heat the Skillet and once it is ready , pour the batter with ladle from corners to center ( Make sure to pour the batter from a 2 to 3 inches height and not like regular dosas ) </p> <p>Sprinkle oil on the corners and cook it for 1 –2 mins or until one side is golden brown. Flip and cook the other side as well. </p> <p>Crispy Rava dosa is now ready to serve. You can have this with Coriander / coconut chutney or Sambhar.</p> <p><a href="http://lh4.ggpht.com/-3uKSXfrQJno/UTNZXV-7_nI/AAAAAAAAAh4/UvW0Nrt1hUw/s1600-h/IMG377%25255B13%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG377" border="0" alt="IMG377" src="http://lh4.ggpht.com/-FivUtYqFgfI/UTNZXhpOkMI/AAAAAAAAAiA/juoEn92Ie5w/IMG377_thumb%25255B7%25255D.jpg?imgmax=800" width="184" height="244"></a><a href="http://lh6.ggpht.com/-LjFgf5BgsnQ/UTNZYH1aPzI/AAAAAAAAAiI/AOaNMohh7Ho/s1600-h/IMG374%25255B13%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="IMG374" border="0" alt="IMG374" src="http://lh6.ggpht.com/-sqB71-CmxVI/UTNZYbc5XuI/AAAAAAAAAiQ/BXbQlMmmuXw/IMG374_thumb%25255B7%25255D.jpg?imgmax=800" width="184" height="244"></a></p> Sujahttp://www.blogger.com/profile/05902216530854256522noreply@blogger.com5tag:blogger.com,1999:blog-1270103318215696305.post-62656597800856056032013-02-21T22:03:00.001-08:002013-02-21T22:07:46.537-08:00Quinoa Adai<div dir="ltr" style="text-align: left;" trbidi="on">
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<strong><u>Ingredients</u></strong><br />
Quinoa – 2 cup<br />
Toor Dhal – 3/4 cup<br />
Urad dhal – 1/4 cup<br />
Chana dhal – 1/3 cup<br />
Moong dhal – 2 tbsp.<br />
Red chillies – 5<br />
green chillies – 1 <br />
Salt – based on taste<br />
Asafoetida – 2 tsp<br />
<strong><u>Preparation</u></strong><br />
Soak Quinoa and dhals for atleast 3 hours. Then grind quinoa and dhal together along with red chillies , Green chillies to a thick batter. Add salt and Asafoetida and mix well. <br />
Heat a tawa and pour a ladle of batter and spread it to a circle. Spray the oil in the corners and allow it to cook until the corners turns brown. Flip the adai and cook the other side.<br />
Serve it hot with any spicy chutney of your choice. I prepared coriander chutney.<br />
<a href="http://lh4.ggpht.com/-FysEcPkTYss/UScKQ8SlpJI/AAAAAAAAAg4/qzc2PYyx07Q/s1600-h/photo%252520%25252836%252529%25255B8%25255D.jpg"><img alt="photo (36)" border="0" height="244" src="http://lh6.ggpht.com/-8mqOF0RAIVk/UScKRDIGd0I/AAAAAAAAAhA/imN-A5UcQDw/photo%252520%25252836%252529_thumb%25255B5%25255D.jpg?imgmax=800" style="background-image: none; border: 0px currentColor; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="photo (36)" width="184" /></a> <a href="http://lh4.ggpht.com/-xT6fXUty5nI/UScKRlXeHUI/AAAAAAAAAhI/4TtiTNbDmFs/s1600-h/photo%252520%25252833%252529%25255B16%25255D.jpg"><img alt="photo (33)" border="0" height="244" src="http://lh6.ggpht.com/-UxdWoI3I-MA/UScKSBgSk-I/AAAAAAAAAhQ/icQ3EEw5ehU/photo%252520%25252833%252529_thumb%25255B10%25255D.jpg?imgmax=800" style="background-image: none; border: 0px currentColor; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="photo (33)" width="184" /></a> <a href="http://lh6.ggpht.com/-FdVZ5MlnvLQ/UScKSpcEUJI/AAAAAAAAAhY/pSDv6EU4XGM/s1600-h/photo%252520%25252835%252529%25255B11%25255D.jpg"><img alt="photo (35)" border="0" height="244" src="http://lh5.ggpht.com/-r_fGvx9oalY/UScKS4167QI/AAAAAAAAAhg/tNiXKDr8-Ss/photo%252520%25252835%252529_thumb%25255B5%25255D.jpg?imgmax=800" style="background-image: none; border: 0px currentColor; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="photo (35)" width="184" /></a></div>
Sujahttp://www.blogger.com/profile/05902216530854256522noreply@blogger.com3tag:blogger.com,1999:blog-1270103318215696305.post-7835129062019041452013-02-18T17:01:00.001-08:002013-02-18T17:01:34.872-08:00Almond meal pancakes<p> </p> <p>Almond meal is low in carb and has a good fiber content. It is more healthier and can be used to make muffins , breads and pancakes. I was looking for a pancake recipe and got this from lowcarbdiets.com. </p> <p>The recipe suggested for sweetener and I substituted with brown sugar.</p> <h5><u>Ingredients</u></h5> <ul> <li>1 cup almond meal <li>2 eggs <li>1/4 cup water <li>2 tsp. oil <li>1/4 teaspoon salt <li>1 tbsp. brown sugar</li></ul> <p><a href="http://lh6.ggpht.com/-q8BAbmWgmCY/USLO5q2tjsI/AAAAAAAAAf4/5t7oMjaSXGY/s1600-h/photo%252520%25252830%252529%25255B14%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: block; float: none; margin-left: auto; border-top: 0px; margin-right: auto; border-right: 0px; padding-top: 0px" title="photo (30)" border="0" alt="photo (30)" src="http://lh5.ggpht.com/-o6pqyoN9Tpw/USLO55CbY1I/AAAAAAAAAgA/2G4s6ASeFbw/photo%252520%25252830%252529_thumb%25255B8%25255D.jpg?imgmax=800" width="184" height="216"></a></p> <p><strong><u>Preparation</u></strong></p> <p>Beat the eggs in the bowl. Add Almond meal , water , salt , sugar and oil and blend all together . </p> <p>Make the pancakes in a non stick pan using little oil. Enjoy with maple syrup and a dollop of butter </p> <p>Note : If you are on low carb diet , instead of maple syrup , you can substitute with Agave syrup</p> <p><a href="http://lh5.ggpht.com/-SU3DejWMHoU/USLO6ZPF8bI/AAAAAAAAAgI/JHZOuPKfcHA/s1600-h/photo%252520%25252831%252529%25255B15%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="photo (31)" border="0" alt="photo (31)" src="http://lh6.ggpht.com/-xE8fefTjZa4/USLO6hiF85I/AAAAAAAAAgQ/AqJMDa_W6Q4/photo%252520%25252831%252529_thumb%25255B6%25255D.jpg?imgmax=800" width="184" height="244"></a><a href="http://lh6.ggpht.com/-3lKFMc324xA/USLO7Jh78MI/AAAAAAAAAgY/RyMx5TjfRlY/s1600-h/photo%252520%25252832%252529%25255B16%25255D.jpg"><img style="background-image: none; border-bottom: 0px; border-left: 0px; padding-left: 0px; padding-right: 0px; display: inline; border-top: 0px; border-right: 0px; padding-top: 0px" title="photo (32)" border="0" alt="photo (32)" src="http://lh6.ggpht.com/-fUWE-pOr_z4/USLO7b1KDWI/AAAAAAAAAgg/ExanhqFLZlM/photo%252520%25252832%252529_thumb%25255B7%25255D.jpg?imgmax=800" width="184" height="244"></a></p> Sujahttp://www.blogger.com/profile/05902216530854256522noreply@blogger.com3tag:blogger.com,1999:blog-1270103318215696305.post-21628947984957693112013-01-17T09:17:00.001-08:002013-01-17T09:22:25.538-08:00Akki Roti ( Rice Roti )<div dir="ltr" style="text-align: left;" trbidi="on">
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Akki Roti is one of the unique breakfast dish in the state of Karnataka , India. Akki means Rice in Kannada. My Mom used to make this for evening tiffin usually. I never made this after marriage and felt like eating the other day and ended up making for dinner.<br />
Below is the recipe details<br />
<strong><u>Ingredients</u></strong><br />
Rice flour – 2 cups<br />
Carrot – Shredded ( 1/2 cup )<br />
Onions – 2 ( chopped )<br />
Green chillies – 2 ( depends on the how spice you want ) – nicely chopped<br />
Cumin seeds – 2 tsp<br />
Salt – to taste<br />
Coriander leaves – 1/2 bunch ( chopped )<br />
Water – to knead the dough<br />
Oil – to grease <br />
<strong><u>Method</u></strong><br />
Take the rice flour in a bowl . Add the chopped onions , green chillies, cumin seeds , salt , corainder leaves, carrots into the bowl. <br />
Now add the water slowly to the bowl and mix well until everything comes together to a soft dough ( it should be like the chapathi dough consistency ) <br />
Leave it aside for 15 – 20 mins<br />
Take a plastic sheet and grease it with oil , Pinch a lemon size dough and pat and spread in the sheet like a circle using your hands ( it should be not too thick or very thin )<br />
<a href="http://lh4.ggpht.com/-X6kT8krcDvs/UPgyA2cU5AI/AAAAAAAAAeo/gS21Enc-lA4/s1600-h/IMG_1199%25255B13%25255D.jpg"><img alt="IMG_1199" height="193" src="http://lh5.ggpht.com/-Av_F0cXUxpg/UPgyBYunewI/AAAAAAAAAew/vcNnEDBhBuQ/IMG_1199_thumb%25255B7%25255D.jpg?imgmax=800" style="display: block; float: none; margin-left: auto; margin-right: auto;" title="IMG_1199" width="180" /></a><br />
Heat the pan and place the sheet upside down and remove the sheet carefully so that roti falls into the pan.<br />
Add little oil and toast the roti on both sides.<br />
Serve it hot with any chutney of your choice.<br />
<a href="http://lh4.ggpht.com/-fp4nqDhcJMY/UPgyB4V4RsI/AAAAAAAAAe4/zoj2OGAhF-w/s1600-h/IMG_1200%25255B14%25255D.jpg"><img alt="IMG_1200" border="0" height="227" src="http://lh4.ggpht.com/-LmVVk5lkrwU/UPgyCd02XWI/AAAAAAAAAfA/35MQQSESmHY/IMG_1200_thumb%25255B8%25255D.jpg?imgmax=800" style="background-image: none; border: 0px currentColor; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_1200" width="244" /></a><a href="http://lh4.ggpht.com/-RJrxQeS5raI/UPgyC14cZrI/AAAAAAAAAfI/5czD2W3LxfI/s1600-h/IMG_1201%25255B13%25255D.jpg"><img alt="IMG_1201" border="0" height="231" src="http://lh6.ggpht.com/-0wGdy5qMvpY/UPgyDeeo9yI/AAAAAAAAAfQ/J4XX71GfoUw/IMG_1201_thumb%25255B10%25255D.jpg?imgmax=800" style="background-image: none; border: 0px currentColor; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_1201" width="184" /></a><a href="http://lh3.ggpht.com/-taaFZKIJKsY/UPgyDycH_pI/AAAAAAAAAfY/KKR20xCV6Kg/s1600-h/IMG_1198%25255B17%25255D.jpg"><img alt="IMG_1198" border="0" height="226" src="http://lh6.ggpht.com/-6w2ZJndy0Ks/UPgyEFx9tSI/AAAAAAAAAfg/GMgP1GtlwMw/IMG_1198_thumb%25255B14%25255D.jpg?imgmax=800" style="background-image: none; border: 0px currentColor; display: inline; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="IMG_1198" width="184" /></a></div>
Sujahttp://www.blogger.com/profile/05902216530854256522noreply@blogger.com1tag:blogger.com,1999:blog-1270103318215696305.post-66036225367702108652012-12-12T11:11:00.000-08:002012-12-12T11:24:42.737-08:00Paneer Tikka Masala<div dir="ltr" style="text-align: left;" trbidi="on">
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I made this for the Thanks giving pot luck we had with our friends this year. I was not sure what to take for the potluck and then decided to make something with paneer. <br />
This is the first time I made paneer tikka masala and it came out well.<br />
I read many recipes for the same and finally adapted the recipe from <a href="http://www.cookingandme.com/2012/10/paneer-tikka-masala-paneer-recipes.html">cookingandme</a> blog<br />
<a href="http://lh3.ggpht.com/-WpkF06DbJbY/UMjW-pgw5zI/AAAAAAAAAdk/rcmD7esXK70/s1600-h/photo%252520%25252825%252529%25255B10%25255D.jpg"><img alt="photo (25)" border="0" height="270" src="http://lh3.ggpht.com/-wBd9gw4CN-k/UMjW_QhVPVI/AAAAAAAAAdo/zG4ry3qmbuQ/photo%252520%25252825%252529_thumb%25255B7%25255D.jpg?imgmax=800" style="background-image: none; border: 0px currentColor; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="photo (25)" width="220" /></a><br />
Below is the recipe details<br />
<strong><u>Ingredients for making Tikka</u></strong><br />
<ol>
<li>Paneer - 14 oz. ( I used the store bought paneer ) – cubed </li>
<li>Bell pepper – cubed ( a few ) – I used different colored ones.</li>
<li>Onions – cubed </li>
<li>Chilli powder – 1 tsp</li>
<li>Turmeric powder – 1/2 tsp</li>
<li>Corainder powder – 1 tsp</li>
<li>Garam Masala – 1 tsp</li>
<li>Yoghurt - 3 tbsp </li>
<li>Salt – to taste</li>
<li>Kasoori methi – 1/2 tsp.</li>
<li>Ginger garlic paste – 1/2 tsp</li>
<li>Oil – 1 – 2 tsp</li>
</ol>
<strong><u>Method</u></strong><br />
Mix all the ingredients ( 1- 11 above ) and marinate it for atleast 30 mins.<br />
Heat a tawa or wide pan, Add the 1 – 2 tsp oil . Add the marinated paneer , bell peppers and Onions.<br />
Cook it until the paneer and vegetables is toasted well and keep it aside.<br />
<strong><u>Note</u></strong> : Make sure to keep the flame on medium – high heat . You can add the paneer and vegetables separately also . I don’t have the skewers , so I directly charred both together in the pan.<br />
<a href="http://lh6.ggpht.com/-LKnMNqE_agY/UMjW_yCa_6I/AAAAAAAAAd0/wIigH3YD90Y/s1600-h/photo%252520%25252826%252529%25255B15%25255D.jpg"><img alt="photo (26)" border="0" height="303" src="http://lh6.ggpht.com/-ldq8zLxJyVQ/UMjXA-EClDI/AAAAAAAAAd8/WD7Pdt90Ksc/photo%252520%25252826%252529_thumb%25255B13%25255D.jpg?imgmax=800" style="background-image: none; border: 0px currentColor; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="photo (26)" width="288" /></a><br />
<strong><u>Ingredients for Masala</u></strong><br />
<ol>
<li>Onion – 1 ( big ) – minced</li>
<li>Tomatoes – 3 ( medium ) – pureed </li>
<li>Coriander powder – 1 tsp</li>
<li>Cumin seeds – 1/2 tsp</li>
<li>Chilli powder – 1 tsp</li>
<li>Ginger Garlic paste - 1 tsp</li>
<li>Kasoori methi – 1 tbsp</li>
<li>Cream – 1/4 cup ( I used half n half milk )</li>
<li>Salt – to taste</li>
<li>Coriander leaves </li>
<li>Oil – 1 – 2 tbsp.</li>
<li>Garam masala – 1/2 tsp</li>
</ol>
<strong><u>Method</u></strong><br />
Heat oil in the pan , Add the cumin seeds and allow it to splutter. Add the minced onions and saute until it turns brown. Then add the Ginger – garlic paste and saute for few mins<br />
Now add the Tomato puree , spice powders ( corainder , garam masala , turmeric , chill powder ) and salt and allow it to boil for 20 seconds ( add 1/2 cup water if reqd )<br />
Once the raw smell goes and the mixture gets thickened , Add the cream , Paneer tikkas , kasoori methi and corainder leaves and gently stir the masala.<br />
Switch off the flame and serve it with hot rotis or jeera rice.<br />
<a href="http://lh5.ggpht.com/-FPUonJiPnNE/UMjXBO8oftI/AAAAAAAAAeE/vsJ91H3UXeE/s1600-h/photo%252520%25252827%252529%25255B9%25255D.jpg"><img alt="photo (27)" border="0" height="308" src="http://lh5.ggpht.com/-p8vnB2DYrPw/UMjXBpuKtBI/AAAAAAAAAeM/zbg3qXgP258/photo%252520%25252827%252529_thumb%25255B6%25255D.jpg?imgmax=800" style="background-image: none; border: 0px currentColor; display: block; float: none; margin-left: auto; margin-right: auto; padding-left: 0px; padding-right: 0px; padding-top: 0px;" title="photo (27)" width="251" /></a> </div>
Sujahttp://www.blogger.com/profile/05902216530854256522noreply@blogger.com2