tag:blogger.com,1999:blog-86020664760431912942024-02-07T20:13:57.442-08:00TADKA CORNERI LOVE COOKING. SHARING MY RECIPES HERE.
I DO WRITE IN THE NAME OF PUDUGAITHENDRAL (WHICH IS MY BLOG IN TAMIL) .kala sriramhttp://www.blogger.com/profile/15935068653114165021noreply@blogger.comBlogger24125tag:blogger.com,1999:blog-8602066476043191294.post-23910127738175977052014-11-19T22:44:00.000-08:002014-11-19T23:04:18.676-08:00poondu oorugai/garlic pickleMe and my son love this pickle very much. Happy to share this recipe.
Ingrediants;
Garlic (peeled) - 1 vup
Salt -3/4 cup
Chilli powder - 1 cup
methi - 1spoon
jeera - 1 spoon
daniya - 1spoon
heeng - little
mustard seed - 1 spoon
til oil - 1 cup
lemon juice - ( 1/2cup)
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDZXv0hu8PdKVR3KGJgKWw0s2DGsvqYggab2HfAmmDasSUQcsQ3RepJMe5N64lhy1qNPo4mZV-gC-ezzSh8KZdo5IM9ybobrJqcZJwLnMafhp3ARAMuWQs4Isd_bw-iPYdPh-qS_ZKB956/s1600/PicsArt_1416466176142.jpg" imageanchor="1" ><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjDZXv0hu8PdKVR3KGJgKWw0s2DGsvqYggab2HfAmmDasSUQcsQ3RepJMe5N64lhy1qNPo4mZV-gC-ezzSh8KZdo5IM9ybobrJqcZJwLnMafhp3ARAMuWQs4Isd_bw-iPYdPh-qS_ZKB956/s320/PicsArt_1416466176142.jpg" /></a>
Method:
1. Dry fry jeera, methi and daniya separately. Allow it to cool and powder it.
2. Steam the garlic in pressure cooker for 5 minutes.
( don't pour water in the vessel of garlic and no need to keep the whistle )
3. In a kadai heat oil and add mustad seeds. Once sees starts to crackle add heeng
and steamed garlic and switch off the stove immediately.
4. Add salt, chilli powder and masala powder and mix well.
5. Add the lemon juice and mix well.
6. Store it in a air tight container and after 2 days your garlic pickle is ready to consume.
Store life is 2 months.
<a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/85922/kala1995/0e6e229d2cf1776f2fd395250368d7f5.png" border="0" style="border: 0 !important; background: transparent;" /></a><div class="blogger-post-footer"><a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/85922/kala1995/0e6e229d2cf1776f2fd395250368d7f5.png" border="0" style="border: 0 !important; background: transparent;" /></a></div>kala sriramhttp://www.blogger.com/profile/15935068653114165021noreply@blogger.com0tag:blogger.com,1999:blog-8602066476043191294.post-2160475837438418192012-02-07T21:50:00.000-08:002013-10-29T19:19:45.095-07:00kakarakaya kothsu (pagarkai kothsu)This is andhra special. This can be served as side dish for<br />
ven pongal or just make plain dhal and rice. This kothsu will<br />
be good companion.<br />
<br />
Ingrediants:<br />
<br />
bitter guard : 250 gms,<br />
Channa dhal : 1 cup<br />
urad dhal : 1 cup<br />
red chillies : 7<br />
lemon sized tamarind soaked.<br />
sesame seeds (preferably white one) 50 gms.<br />
curry patha - few<br />
haldi, salt, to taste.<br />
oil 1 spoon<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-dEE43s0L98n4ErXUIa1AlRNcBxY7PmqC8QpA9R1NhaJeTfBD8kfeEGZeAg22pFEfTgisz8oQUVtihTx0MKjjL8Lacjgt8rUliOzKp8lURm4SowtsJUMy1L4G58cPCaAQBA47A1b9wy8/s1600/Ingrediants.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-dEE43s0L98n4ErXUIa1AlRNcBxY7PmqC8QpA9R1NhaJeTfBD8kfeEGZeAg22pFEfTgisz8oQUVtihTx0MKjjL8Lacjgt8rUliOzKp8lURm4SowtsJUMy1L4G58cPCaAQBA47A1b9wy8/s320/Ingrediants.jpg" /></a></div> method:<br />
1. Dry fry the dhal and chill and keep it aside.<br />
2. fry the sesame seeds also.<br />
Once it cool put them in the blender and powder it.<br />
3. keep a kadai, add oil, once the oil is heated<br />
add the bitter guard and fry well.<br />
then add the imli water and allow it to boil.<br />
<br />
4. Add haldi and salt and allow the bitterguard<br />
to cook nicely.<br />
5. Then add the powder into it.<br />
6. Once the oil comes out of the kadai add some<br />
jaggery and mix well.<br />
<br />
yummy kothsu is ready <br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhdP2FOYXuyIawKwcx7X9se5qb1Ezphs2tBJ51II0fggwC2KgVi0A_MVSEG9OCZE3E32pmrlKMtdsGfrMduWjujiJeIWazbEwcynIYVxiOJTwxEAGMboMF6Fj3teqQugoInL6axv24LAQ/s1600/Kakarakaya+kothsu.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhdP2FOYXuyIawKwcx7X9se5qb1Ezphs2tBJ51II0fggwC2KgVi0A_MVSEG9OCZE3E32pmrlKMtdsGfrMduWjujiJeIWazbEwcynIYVxiOJTwxEAGMboMF6Fj3teqQugoInL6axv24LAQ/s320/Kakarakaya+kothsu.jpg" /></a></div><br />
<br />
<br />
<a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/85922/kala1995/0e6e229d2cf1776f2fd395250368d7f5.png" border="0" style="border: 0 !important; background: transparent;" /></a><div class="blogger-post-footer"><a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/85922/kala1995/0e6e229d2cf1776f2fd395250368d7f5.png" border="0" style="border: 0 !important; background: transparent;" /></a></div>pudugaithendralhttp://www.blogger.com/profile/01559210353423756110noreply@blogger.com0tag:blogger.com,1999:blog-8602066476043191294.post-14652680732178949942011-10-05T06:29:00.000-07:002011-10-05T06:29:14.749-07:00sukiyan/suyyamToday is saraswathi pooja. I Used to make suyyam for prasadam.<br />
This is saraswathi devi's special.<br />
<br />
INGREDIENTS:<br />
1 CUP - CHANA DHAL<br />
1/2 CUP - COCONUT SCRAP<br />
1 1/2 CUP - JAGGERY.<br />
GHEE - 1 SPOON,<br />
ELAICHI POWDER LITTLE.<br />
<br />
OIL TO FRY<br />
<br />
TAKE 1 CUP URAD DHAL AND VERY LITTLE RICE. WASH AND<br />
AND SOAK IT. gRIND IT AND ADD SALT.<br />
<br />
METHOD:<br />
<br />
1. PRESSURE cook the dhal. Drain it and make a powder<br />
with the help of a blender.<br />
<br />
2. Take a kadai. Add ghee, dhal, jaggery and mix well.<br />
once the jaggery is melted add coconut and stir well.<br />
make sure the mixture is dry. keep it aside and allow<br />
it to cool. <br />
<br />
3.Then make a small balls out of that puranam. Take the<br />
pooranam and dip into the urad dhal mixture and deep fry <br />
it until golden brown.<br />
<br />
sukiyan or suyyam is ready.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOUF8AJczCBNms0f1D2ldhJQ_d2Ifg9oO4rjwfVI4YUvwIiQTDvtz2lU2YPW0sEhMEbWwACqtkYT7IPkK-JBLVFkp7oi-K9LizUI6dVdme8dYV8-APBkA94uC3pOESba7KbKWkkb_VNf8/s1600/sukiyan.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="194" width="259" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOUF8AJczCBNms0f1D2ldhJQ_d2Ifg9oO4rjwfVI4YUvwIiQTDvtz2lU2YPW0sEhMEbWwACqtkYT7IPkK-JBLVFkp7oi-K9LizUI6dVdme8dYV8-APBkA94uC3pOESba7KbKWkkb_VNf8/s320/sukiyan.jpg" /></a></div><br />
<br />
<br />
<br />
<br />
<a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/85922/kala1995/0e6e229d2cf1776f2fd395250368d7f5.png" border="0" style="border: 0 !important; background: transparent;" /></a><div class="blogger-post-footer"><a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/85922/kala1995/0e6e229d2cf1776f2fd395250368d7f5.png" border="0" style="border: 0 !important; background: transparent;" /></a></div>pudugaithendralhttp://www.blogger.com/profile/01559210353423756110noreply@blogger.com1tag:blogger.com,1999:blog-8602066476043191294.post-23066069994234492562011-09-27T04:47:00.000-07:002013-10-29T19:19:18.801-07:00pavakkai pitlaSriram doesn't like pavakai . But he likes this pitla. :))<br />
Today i made this pavakai pitlai. kids also enjoyed it. <br />
Here is the recipe.<br />
<br />
<table width="250" align="left" cellpadding="5"><tbody>
<tr><td style="border: 1px solid gray; font-size: 70%;">INGREDIENTS <br />
pavakkai/bitter guard - 1/4 kg.<br />
Dhaniya seeds - 1 spoon<br />
urad dhal - 1 spoon,<br />
chana dhal - 1 spoon,<br />
red chilles - 4<br />
Grated coconut - 2 teaspoon<br />
turmarind - small lemon size (soaked)<br />
salt, turmeric to taste.<br />
For tadka : kadugu, curry leafs, oil 1 spoon<br />
<br />
Cooked tuvar dhal - 1 cup<br />
</td><td width="5"></td></tr>
</tbody></table><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1pSydlBobdJcK7qrwGGRCgjQ1DRZGbAtElmq1U64ITE9XTQcYVTRZqqNW9go2zYfvWeFWbwbDMNTCtrVU_GqznoUsRboWiH_vytmQ4u_1ba8oC5MS4kbZ267yKfCux0VxvMjlY3qh9nY/s1600/pitla.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="166" width="304" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi1pSydlBobdJcK7qrwGGRCgjQ1DRZGbAtElmq1U64ITE9XTQcYVTRZqqNW9go2zYfvWeFWbwbDMNTCtrVU_GqznoUsRboWiH_vytmQ4u_1ba8oC5MS4kbZ267yKfCux0VxvMjlY3qh9nY/s320/pitla.jpg" /></a></div><br />
<br />
<br />
Method:<br />
1. slice the bitter guard and remove the seeds.<br />
2. Take a kadai and fry red chillies, dhaniya,<br />
urad dhal and chana dhal. Allow it to cool and<br />
grind it to the paste along with coconut and keep aside.<br />
<br />
3. Take a kadai heat oil and make tadka, fry the<br />
pavakai. Add turmeric powder and salt and fry for a<br />
while.<br />
<br />
4. Now add the tamarind juice and allow the pavakai to<br />
cook in that water.<br />
<br />
5. Now add the coconut paste and allow it to boil.<br />
6. Then add the smashed and cooked tuar dhal and boil for<br />
5 minutes.<br />
<br />
pavakkai pitla is ready.<br />
<br />
<br />
<a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/85922/kala1995/0e6e229d2cf1776f2fd395250368d7f5.png" border="0" style="border: 0 !important; background: transparent;" /></a><div class="blogger-post-footer"><a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/85922/kala1995/0e6e229d2cf1776f2fd395250368d7f5.png" border="0" style="border: 0 !important; background: transparent;" /></a></div>pudugaithendralhttp://www.blogger.com/profile/01559210353423756110noreply@blogger.com1tag:blogger.com,1999:blog-8602066476043191294.post-46977394816508697572011-09-16T04:08:00.000-07:002011-09-16T04:08:44.454-07:00KANDHI PACHADI/ PARUPPU THUVAYAL Here is a very simple but tasty recipe. I love this thuvayal.<br />
In andhra it is called kandhi pachadi as we use tuvar dhal for this.<br />
Let us see the ingredients: <br />
<br />
<table width="250" align="left" cellpadding="5"><tbody>
<tr><td style="border: 1px solid gray; font-size: 70%;">INGREDIENTS <br />
<br />
100 gms tuvar dhal/kandhi pappu/ thuvaram parupu<br />
50 gms channa dhal/ sanaga papu/ kadalai paruppu<br />
5 red chillies<br />
1 spoon oil<br />
heeng/perungayam - little<br />
salt to taste <br />
<br />
</td><td width="5"></td></tr>
</tbody></table><br />
1. Take a kadai. Add oil and fry the chillies, and dhals and heeng.<br />
allow it to cool.<br />
<br />
2. Grind them corsly, add salt.<br />
<br />
This mixture should not be watery. Little tight mixture.<br />
<br />
Mix it in the rice and enjoy with <b><a href="http://mytadkacorner.blogspot.com/2011/08/pachi-pulusu-venthaya-kuzambu.html">pachipulusu or vathakuzambu </a><br />
</b><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh61tKCzoRqrVxGQK15eMXNWspMpuK47baR-5yjWMPzBP_Y4y_CaVc2qAmOKna5Vmujy4Q0FhL5e2j8YDVuduKSr8E1kDejgP6DR7KaP76ktiavVa9Cgbyj5bVbj-zhZ-18miJ9b-4o7CI/s1600/kandhi.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="170" width="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh61tKCzoRqrVxGQK15eMXNWspMpuK47baR-5yjWMPzBP_Y4y_CaVc2qAmOKna5Vmujy4Q0FhL5e2j8YDVuduKSr8E1kDejgP6DR7KaP76ktiavVa9Cgbyj5bVbj-zhZ-18miJ9b-4o7CI/s320/kandhi.jpg" /></a></div><br />
<a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/85922/kala1995/0e6e229d2cf1776f2fd395250368d7f5.png" border="0" style="border: 0 !important; background: transparent;" /></a><div class="blogger-post-footer"><a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/85922/kala1995/0e6e229d2cf1776f2fd395250368d7f5.png" border="0" style="border: 0 !important; background: transparent;" /></a></div>pudugaithendralhttp://www.blogger.com/profile/01559210353423756110noreply@blogger.com0tag:blogger.com,1999:blog-8602066476043191294.post-17121785935482798642011-09-12T03:04:00.000-07:002011-09-12T03:04:10.312-07:00KHICHADIKhichadi - This is a gujarathi recipe. This is the sister for south indian pongal :))<br />
<br />
Its very easy to make with simple ingredients. Tastes good.<br />
<br />
<table width="250" align="left" cellpadding="5"><tbody>
<tr><td style="border: 1px solid gray; font-size: 70%;">INGREDIENTS <br />
1 cup rice<br />
1/2 cup masoor dhal<br />
ghee - 1 table spoon<br />
jeera - 1/2 tea spoon<br />
mustard seeds - 1/2 spoon<br />
green chilli - spitted 2<br />
ginger - thinly sliced little<br />
kari patha or curry leafs - little<br />
Heeng - little<br />
salt to taste.<br />
<br />
</td><td width="5"></td></tr>
</tbody></table><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaaBWvrSHkjDz7q8IH6eWTZAVzTzhtbZlRTa099WDU4_H6ySPzuORNEYEcp6E8PxA_O266XbQ5xOPZ3yM2llqhg3Qvoid2PrfAE5OXekAqPxorAcHI2m6M-AqaN1EOUyQC9rDtVESb4_M/s1600/rice.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="197" width="255" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgaaBWvrSHkjDz7q8IH6eWTZAVzTzhtbZlRTa099WDU4_H6ySPzuORNEYEcp6E8PxA_O266XbQ5xOPZ3yM2llqhg3Qvoid2PrfAE5OXekAqPxorAcHI2m6M-AqaN1EOUyQC9rDtVESb4_M/s320/rice.jpg" /></a></div><br />
<br />
Method:<br />
1. Wash the rice and dhal together and keep it aside.<br />
<br />
2. Take a pressure cooker. Add the dhal and rice and <br />
add 4 cups of water and allow it to cook.<br />
<br />
3. After the steem release make vagar in ghee with<br />
mustard seeds, green chillies,ginger, jeera and heeng. add<br />
salt and mix well.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimBtfJ2QaPPFahwkGeNbqFLmnMUV-G1UNqgNK6vwHNdslgaewRvuR-Ewn8oh3sWKJ3RrZVOBevWC7IxzoNAqAyXQRrxedvE2Tu1iCenzWpGMcJUZDGaSOWirXTkOJwtNpGNMIrdExrl2A/s1600/kichadi.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="183" width="275" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEimBtfJ2QaPPFahwkGeNbqFLmnMUV-G1UNqgNK6vwHNdslgaewRvuR-Ewn8oh3sWKJ3RrZVOBevWC7IxzoNAqAyXQRrxedvE2Tu1iCenzWpGMcJUZDGaSOWirXTkOJwtNpGNMIrdExrl2A/s320/kichadi.jpg" /></a></div><br />
<br />
Gujarati kichadi is ready. Serve it hot.<br />
<br />
<a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/85922/kala1995/0e6e229d2cf1776f2fd395250368d7f5.png" border="0" style="border: 0 !important; background: transparent;" /></a><div class="blogger-post-footer"><a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/85922/kala1995/0e6e229d2cf1776f2fd395250368d7f5.png" border="0" style="border: 0 !important; background: transparent;" /></a></div>pudugaithendralhttp://www.blogger.com/profile/01559210353423756110noreply@blogger.com1tag:blogger.com,1999:blog-8602066476043191294.post-10358155178758422552011-09-08T08:23:00.000-07:002011-09-08T08:23:22.989-07:00Semiya bahalabathI can still remember that day. It was Amrutha's first birthday<br />
celebrations. Our friend has taken up the catering. All the<br />
menu's were OK. I was amazed to see one dish there. Its <br />
semiya bahalabath. curd rice is mostly everybody's favorite.<br />
But semiya or vermicelli and curd!!!! I was not sure about the<br />
dish. But it tasted very well. From that day onwards it has<br />
become my kids favorite. <br />
<br />
very simple to make.<br />
<br />
1. Boil 2 cups of water. Add the 1 cup of vermicelli. Mix well.<br />
turn off the stove. Allow it to cool. <br />
<br />
2. Before serving add curd and salt. Mix well.<br />
give seasoning and add fried<br />
cashew. U can also add some coriander leaf. If u wish in <br />
seasoning u can add one or two red chillies or green chilles.<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc1mVEIh7cQeT5RUqR9sYOaCCQnTLzqQWnoCyLPuMZhQYt3I7Uzs8-wlHCHBB0WzZFfLPsiHMhKDGCakKDYnrNFNXYlHrmpwsPKbmVhzYy8hkbaPsVNoCRXXI9ynSa-tezQ8p5BGUxUY0/s1600/semiya+curd+rice.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="192" width="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjc1mVEIh7cQeT5RUqR9sYOaCCQnTLzqQWnoCyLPuMZhQYt3I7Uzs8-wlHCHBB0WzZFfLPsiHMhKDGCakKDYnrNFNXYlHrmpwsPKbmVhzYy8hkbaPsVNoCRXXI9ynSa-tezQ8p5BGUxUY0/s320/semiya+curd+rice.jpg" /></a></div><br />
Bored of eating curd rice try this. It tastes divine with coconut chutney. :)))<br />
<br />
<br />
<a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/85922/kala1995/0e6e229d2cf1776f2fd395250368d7f5.png" border="0" style="border: 0 !important; background: transparent;" /></a><div class="blogger-post-footer"><a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/85922/kala1995/0e6e229d2cf1776f2fd395250368d7f5.png" border="0" style="border: 0 !important; background: transparent;" /></a></div>pudugaithendralhttp://www.blogger.com/profile/01559210353423756110noreply@blogger.com0tag:blogger.com,1999:blog-8602066476043191294.post-39417932985096721222011-09-08T03:43:00.000-07:002011-09-08T03:43:15.211-07:00JEERA RICEI love to make this variety rice. Very simple but tasty rice<br />
variety. I am sharing my method of making jeera rice.<br />
<br />
<table width="250" align="left" cellpadding="5"><tbody>
<tr><td style="border: 1px solid gray; font-size: 70%;">INGREDIENTS <br />
<br />
1. cumin seeds (jeera/jeeragam) - 2 table spoon,<br />
2. curry leafs - little<br />
3. cashewnut - 10<br />
4. Basmati or normal rice - 2 cups<br />
5. Salt to taste.<br />
6.Ghee - 2 tables spoons<br />
7. water- 4 cups.<br />
<br />
</td><td width="5"></td></tr>
</tbody></table><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp3uSF0JRJOfY8l4MvtWdUvYfERJSL-5R9emfMaQHCxOtTSSLPl0EN3uH-u8vNZUhn9uRe2F88pHbSxKobCKcro_-bifFOv6EmBRhuTyTnYEt3zT13stN6gpZysnUU2555VkUwcBdt1-4/s1600/jeerarice.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="225" width="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp3uSF0JRJOfY8l4MvtWdUvYfERJSL-5R9emfMaQHCxOtTSSLPl0EN3uH-u8vNZUhn9uRe2F88pHbSxKobCKcro_-bifFOv6EmBRhuTyTnYEt3zT13stN6gpZysnUU2555VkUwcBdt1-4/s320/jeerarice.jpg" /></a></div><br />
Method:<br />
<br />
1. Take the pressure cooker. keep it in the stove.<br />
<br />
2. Add ghee. Fry the cashew, add jeera, curry leafs and<br />
then add the washed rice. fry for a while and then add<br />
water and salt. (if u like u can add very little heeng/perungayam)<br />
<br />
3. cover it with the lid and wait for 2 whistle. Turn off<br />
the stove. After the steam release jeera rice is ready.<br />
<br />
U can serve with any vegetable gravy curry (peas paneer,<br />
vegetable kurma, aloo kuruma) or even dhal dhadka will be<br />
best companion for this dish.<br />
<br />
<br />
<a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/85922/kala1995/0e6e229d2cf1776f2fd395250368d7f5.png" border="0" style="border: 0 !important; background: transparent;" /></a><div class="blogger-post-footer"><a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/85922/kala1995/0e6e229d2cf1776f2fd395250368d7f5.png" border="0" style="border: 0 !important; background: transparent;" /></a></div>pudugaithendralhttp://www.blogger.com/profile/01559210353423756110noreply@blogger.com0tag:blogger.com,1999:blog-8602066476043191294.post-33304087007390977202011-08-25T02:05:00.000-07:002011-08-25T02:12:24.044-07:00WONDERS WITH IDLY :))For dinner My avva (grandma) used to make idly every day. Me and<br />
my brother hate idly like anything. Now my kids are attached to<br />
idly. :)) I do present them idly in different forms. They like<br />
and enjoy them.<br />
<br />
let us see KUTLY :)<br />
<br />
This is idly also called button idly. But in our house it got<br />
the name of KUTLY. <br />
<br />
steam the idly in button idly plate.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ1qOZa0h5bMa1TyEh2k941d3fqzEVLE5ntMvoOHIC14fCOis7lRq7DkbaGfdZThcmSAG4MbEdu42sB-0rqFEmm_8zIOJszVZlhdnbQAb5KBbRLHWLBj-w1ko0mZ-wkXca44UZ29l217c/s1600/kutly.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjJ1qOZa0h5bMa1TyEh2k941d3fqzEVLE5ntMvoOHIC14fCOis7lRq7DkbaGfdZThcmSAG4MbEdu42sB-0rqFEmm_8zIOJszVZlhdnbQAb5KBbRLHWLBj-w1ko0mZ-wkXca44UZ29l217c/s320/kutly.jpg" /></a></div><br />
Make sambar. While u r serving let the kutlies swim in the sambar.<br />
Garnish with coriander leafs. U can also add some ghee on top of<br />
it. YUMMY YUMMY kutly... tasty tasty. :)) <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV6VafwyA0l_lsBG0RQUd-6CX9BYRWmm3Vh9Vu9bVNuIWtYVLSrksyTS85X65hu7hSgyMxjQ6vsG6RJb4csGfdckJJ0rnjw1PNEA4OukopUjUXON1IBf3vf9VFl-jNVLK5Ti8ip4YEaRM/s1600/kutly.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="153" width="204" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhV6VafwyA0l_lsBG0RQUd-6CX9BYRWmm3Vh9Vu9bVNuIWtYVLSrksyTS85X65hu7hSgyMxjQ6vsG6RJb4csGfdckJJ0rnjw1PNEA4OukopUjUXON1IBf3vf9VFl-jNVLK5Ti8ip4YEaRM/s320/kutly.jpg" /></a></div><br />
<br />
Note: Instead of sambar u may also use rasam. Then it is rasam idly. :))<br />
<br />
<br />
<a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/85922/kala1995/0e6e229d2cf1776f2fd395250368d7f5.png" border="0" style="border: 0 !important; background: transparent;" /></a><div class="blogger-post-footer"><a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/85922/kala1995/0e6e229d2cf1776f2fd395250368d7f5.png" border="0" style="border: 0 !important; background: transparent;" /></a></div>pudugaithendralhttp://www.blogger.com/profile/01559210353423756110noreply@blogger.com4tag:blogger.com,1999:blog-8602066476043191294.post-26406040247208593352011-08-24T07:32:00.000-07:002011-08-24T07:32:58.548-07:00WONDER WITH BREADBread is a handy food. Easy to digestion. That is why doctors<br />
advice us to take bread as a diet when we fall ill.<br />
Normally we make sandwich out of bread. If we have bread<br />
at home we can do wonder. <br />
<br />
Instead of white bread use more of brown bread or multigrain<br />
breads. Its healthy.<br />
<br />
For <a href="http://mytadkacorner.blogspot.com/2011/08/masala-bread-toast.html">bread masala toast follow this link:</a><br />
<br />
<b>1.Cheese bread toast:</b><br />
<br />
1. grate the cheese and keep aside.<br />
<br />
2. Take a bread slice. apply butter or ghee. Apply some<br />
tomato sauce. sprinkle the grated cheese over it and<br />
toast it in a toaster. cheese bread toast is ready.<br />
<br />
2. BREAD WITH NUTELLA:<br />
<br />
In the super market Nutella chocolate bread spread is <br />
available. Kids will love the chocolate coated bread.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfH-mXT_RdgaFein148OG2fOuF6k0AP1YinvjJbOFokK5IYEx0oSsgdehg0llaWi06Q0fIp0dbaQTjfXiWoeoHh6gAWjvJY_galX65HIRid8xvL4MZi6iTKFqVx5j8DD20NRWuSB7SkDE/s1600/nutella.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="192" width="262" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfH-mXT_RdgaFein148OG2fOuF6k0AP1YinvjJbOFokK5IYEx0oSsgdehg0llaWi06Q0fIp0dbaQTjfXiWoeoHh6gAWjvJY_galX65HIRid8xvL4MZi6iTKFqVx5j8DD20NRWuSB7SkDE/s320/nutella.jpg" /></a></div><br />
Just apply over the bread and it is ready to serve.<br />
<br />
3. Pav masala:<br />
<br />
1. This is very easy to make. Take pav (which we use for<br />
pav baji). roast in the tawa with ghee or butter.<br />
<br />
2. sprinkle some garam masala over it in pav masala is<br />
ready. (it can be sent in lunch box for kids or serve<br />
as a evening snack)<br />
<br />
4. potato masala bread:<br />
<br />
make potato curry (smashed potatoes) <br />
<br />
Take bread slice. spread the curry over it.<br />
cover it with another slice of bread and toast it.<br />
(if u wish u can add some grated cheese, tomato sauce<br />
or u can use green chutney over the potato masala)<br />
<br />
this can be served as breakfast food, lunch box for kids<br />
and evening snack.<br />
<br />
5. Make <a href="http://mytadkacorner.blogspot.com/2011/08/paneer-burji-dosa.html">paneer burji </a>(for recipe)<br />
<br />
stuff the bread slice with paneer burji and toast it.<br />
while making burji U can also add grated carrots,cabbage. <br />
<br />
<br />
<br />
<a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/85922/kala1995/0e6e229d2cf1776f2fd395250368d7f5.png" border="0" style="border: 0 !important; background: transparent;" /></a><div class="blogger-post-footer"><a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/85922/kala1995/0e6e229d2cf1776f2fd395250368d7f5.png" border="0" style="border: 0 !important; background: transparent;" /></a></div>pudugaithendralhttp://www.blogger.com/profile/01559210353423756110noreply@blogger.com5tag:blogger.com,1999:blog-8602066476043191294.post-27970347468046231852011-08-23T21:49:00.000-07:002011-08-23T21:49:33.292-07:00semiya kichadi very simple to make and this can be served as a breakfast. U can also<br />
pack this for lunchbox. This kichadi we are adding vegetables. So<br />
it is good for health. We can be happy that something healthy goes into<br />
the stomach. <br />
<br />
1. slice onions, tomatoes, green chillies.<br />
<br />
2. cut carrot, beans, potato 1 inch long .<br />
<br />
3. Boil 2 cups of water. Add 1 cup of semiya. stir well and switch <br />
off the stove. Let the semiya cook in the hot water. cover it.<br />
(no need to strain as we have used the required quantity of water<br />
only)<br />
<br />
4. Now take a kadai, add vagar, curry leafs, chilli sliced onions.<br />
Once the onions are done add tomatoes fry for some time<br />
and then add the vegetables. Add some salt and little water<br />
and cook the vegetables. add little haldi powder<br />
<br />
5. Once the vegetables are done add the cooked semiya into it<br />
and mix well. Add lemon juice and now the vegetable semiya <br />
kichadi is ready to serve.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbDmZ6Y-q_TUDvNjr4TomNgCQZcNe9-9Gv_HyC0G3C_0yxjQQBEKf4c_uS-z4a4UKDwOerefep0N3xzOtpuo2RAKdzuWT2g1tMIrWoZsdQw46RuZAShMqChMPJ8HX_Du9zGv6iKCr8VeU/s1600/semiya+khichadi.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgbDmZ6Y-q_TUDvNjr4TomNgCQZcNe9-9Gv_HyC0G3C_0yxjQQBEKf4c_uS-z4a4UKDwOerefep0N3xzOtpuo2RAKdzuWT2g1tMIrWoZsdQw46RuZAShMqChMPJ8HX_Du9zGv6iKCr8VeU/s320/semiya+khichadi.jpg" /></a></div><br />
Note: Instead of boiling semiya separately and vegetable separately<br />
u can make this as normal semiya upma. But before adding semiya<br />
add the vegetables and allow it to cook. Then add the enough<br />
quantity of water so that the semiya can be cooked.<br />
<br />
<a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/85922/kala1995/0e6e229d2cf1776f2fd395250368d7f5.png" border="0" style="border: 0 !important; background: transparent;" /></a><div class="blogger-post-footer"><a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/85922/kala1995/0e6e229d2cf1776f2fd395250368d7f5.png" border="0" style="border: 0 !important; background: transparent;" /></a></div>pudugaithendralhttp://www.blogger.com/profile/01559210353423756110noreply@blogger.com6tag:blogger.com,1999:blog-8602066476043191294.post-62812475377508077752011-08-23T07:12:00.000-07:002011-08-23T07:13:38.802-07:00PACHI PULUSU / VENTHAYA KUZAMBUPACHI PULUSU (In telugu) / VENTHAYA KUZAMBU. This is very simple to make.<br />
I tried this recipe in micro wave. The fragrance u get.....<br />
yummy!!!!!!!!<br />
<br />
<br />
<table width="250" align="left" cellpadding="5"><tbody>
<tr><td style="border: 1px solid gray; font-size: 70%;">INGREDIENTS <br />
<br />
Tamarind - lemon size<br />
red chilli - 1<br />
curry leafs - few<br />
onion - finely chopped : 1<br />
sambar podi - 1 1/2 spoons<br />
salt - 1 spoon<br />
<br />
For vagar : til oil - 1 spoon,urad dhal, chana dhal, mustard seeds, heeng (perungayam)<br />
venthayam (methi seeds).<br />
<br />
</td><td width="5"></td></tr>
</tbody></table><br />
Take a microwave safe glass bowl. Add the oil vagar items, cove it<br />
with cling wrap and <br />
keep in the oven for 2 minutes. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPrtKx32r2ecycY6D3qf4W7atnfqPD3YSN0JGYovtHm73xh1UGJ5YE0v0ziNKSsy8cxkCpXuOPhSQ0aImdpmBI3QBjXnIlP_clCkLVZhzoh1jeHB1jGhxYFZv9Lal1UyGRJegBYVcoTbQ/s1600/vagar.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPrtKx32r2ecycY6D3qf4W7atnfqPD3YSN0JGYovtHm73xh1UGJ5YE0v0ziNKSsy8cxkCpXuOPhSQ0aImdpmBI3QBjXnIlP_clCkLVZhzoh1jeHB1jGhxYFZv9Lal1UyGRJegBYVcoTbQ/s320/vagar.jpg" /></a></div><br />
Once the mustard seeds pops carefully take out from the<br />
oven and add onion and keep for 3 minutes.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx4irdffvpwqTzxt2__vAT1wWzSEfUwJLCxiCi17K-_xyIEpiJLDw_lcrUesCQmu_qHu7fS0yA8lADAdO5lfZ4C3czHZ1WIyqUKNn59N5UD0YBtaFz67O-C99vAxZCM0zcTTDpfmJuMww/s1600/onion+fry.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhx4irdffvpwqTzxt2__vAT1wWzSEfUwJLCxiCi17K-_xyIEpiJLDw_lcrUesCQmu_qHu7fS0yA8lADAdO5lfZ4C3czHZ1WIyqUKNn59N5UD0YBtaFz67O-C99vAxZCM0zcTTDpfmJuMww/s320/onion+fry.jpg" /></a></div><br />
Once the onion is done add sambar podi and salt. Mix well.<br />
keep in the oven for 7 minutes. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLdJaz9IBxhy0tbbJTEAl6qfeHG9WOg8BxIeTYoApAQuGKrKzUDFkVjizkPXNcfVzuXh8oSGLliG0hNzotON3TbATqRS5XxPVoDp7ZrEzhBewGVFkIVFnP62xfoTc43s-4xY2-NJ30kqo/s1600/pachi+pulusu.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjLdJaz9IBxhy0tbbJTEAl6qfeHG9WOg8BxIeTYoApAQuGKrKzUDFkVjizkPXNcfVzuXh8oSGLliG0hNzotON3TbATqRS5XxPVoDp7ZrEzhBewGVFkIVFnP62xfoTc43s-4xY2-NJ30kqo/s320/pachi+pulusu.jpg" /></a></div><br />
allow it to boil. Now u will be getting the aroma of venthaya kuzambu.<br />
Its perfect time to switch off the oven and take out the pachi pulusu<br />
for serving.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Px_CVpkniUWecVyCHSVQZhLD9PtQ5tXiSdzBf1yeC7yvcX8QyAWApgpPkH1hIZdmISljDeQxnHD_-wYdz-nE8vCKyThngy1JQ4JONe_Z97AXq2JsDj2a5QYD2WrgqgIrvrPMH14VGDo/s1600/venthaya+kulambu.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj0Px_CVpkniUWecVyCHSVQZhLD9PtQ5tXiSdzBf1yeC7yvcX8QyAWApgpPkH1hIZdmISljDeQxnHD_-wYdz-nE8vCKyThngy1JQ4JONe_Z97AXq2JsDj2a5QYD2WrgqgIrvrPMH14VGDo/s320/venthaya+kulambu.jpg" /></a></div><br />
<br />
<a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/85922/kala1995/0e6e229d2cf1776f2fd395250368d7f5.png" border="0" style="border: 0 !important; background: transparent;" /></a><div class="blogger-post-footer"><a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/85922/kala1995/0e6e229d2cf1776f2fd395250368d7f5.png" border="0" style="border: 0 !important; background: transparent;" /></a></div>pudugaithendralhttp://www.blogger.com/profile/01559210353423756110noreply@blogger.com2tag:blogger.com,1999:blog-8602066476043191294.post-37963194634553800632011-08-23T05:47:00.000-07:002011-08-23T05:47:19.271-07:00UPPUMA KOZUKATTAI/UNDRALU<br />
I love this uppuma kozukattai. In Telugu it is called UNDRALU.<br />
This is Ganesha's favorite. My aunty used to tell on amavasya day<br />
offering kozukattai or undralu to ganesha will remove hurdles and<br />
we can get rid off our loans.<br />
<br />
<table width="250" align="left" cellpadding="5"><tbody>
<tr><td style="border: 1px solid gray; font-size: 70%;">INGREDIENTS <br />
<div class="separator" style="clear: both; text-align: center;"><br />
For this v need the following items:<br />
rice rava - 1 cup<br />
seasoning items,<br />
curry leaf, salt to taste<br />
water- 2 cups , oil 1 spoon,asafoetida<br />
<br />
FOR RICE RAVA : Normally i wont soak the rice. I just grind raw rice along<br />
with 2 spoons of tuvardal, pepper and jeera. The rice rawa is ready<br />
<br />
</td><td width="5"></td></tr>
</tbody></table><br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGoEqcMFlA-EfHQkW-NBSFOWeE_hD9xBp9LTlXIkTRV0lc_PhIHp0nAEGJPPH5RcDTLE1iMacf5giRJ3Zt-X7JSfM9S6yVoXp3VptFsZlcgWJwcttKpzzUkzU_nezu-IhYPfSwMagw094/s1600/uppuma+kozukattai+and+undralu.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGoEqcMFlA-EfHQkW-NBSFOWeE_hD9xBp9LTlXIkTRV0lc_PhIHp0nAEGJPPH5RcDTLE1iMacf5giRJ3Zt-X7JSfM9S6yVoXp3VptFsZlcgWJwcttKpzzUkzU_nezu-IhYPfSwMagw094/s320/uppuma+kozukattai+and+undralu.jpg" /></a></div><br />
Method:<br />
<br />
1. Take a kadai pour oil and make vagar with mustard seeds and<br />
add curry leafs and heeng (asafoetida)pour the water, add salt and<br />
allow it to boil (cover it with a lid so that it will boil soon)<br />
<br />
2. Once water starts boiling add the rice rava into it and stir well.<br />
cover it for few minutes and cook. Now the upma is ready.<br />
<br />
3. Now we have to make the kozukattai. Touching little water in<br />
the hand make the upma into an egg shape. Once u r done<br />
steam them in the cooker (like we do for idli).<br />
<br />
Now the upma kozukattai/ Undralu is ready to serve.<br />
<br />
Serve it with coconut chutney.<br />
<br />
<br />
Note: Some like to add grated coconut. If u wish to add coconut<br />
add it while the water is boiling. <br />
<br />
<a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/85922/kala1995/0e6e229d2cf1776f2fd395250368d7f5.png" border="0" style="border: 0 !important; background: transparent;" /></a><div class="blogger-post-footer"><a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/85922/kala1995/0e6e229d2cf1776f2fd395250368d7f5.png" border="0" style="border: 0 !important; background: transparent;" /></a></div>pudugaithendralhttp://www.blogger.com/profile/01559210353423756110noreply@blogger.com2tag:blogger.com,1999:blog-8602066476043191294.post-58579370892637778182011-08-18T01:50:00.000-07:002011-08-18T01:51:07.656-07:00SIMPLE THAKKALI THOKKUI would like to share this very simple thakkali thokku with u all.<br />
<br />
Take 1 kg riped tomatoes. Wash it and put it in a cooker.<br />
cover it with lid and allow it cook. After 2 whistle switch off<br />
the stove.<br />
<br />
Once the steam get released, open the lid and smash the tomatoes.<br />
Keep it in the stove cook until the waters evaporate.Stir occasionally.<br />
Now add chilli powder, salt and haldi powder and boil.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwNlQOKY_Bcr3pv1D8YoFRKHrgMCwVaO_pQDBdBf-x0DjIa9MPt6-nERk0gF7RwXEB4GkdntKGgYP_FpmLrdJRLB_vq_yRP9f96kIoETQU7B7hxvSbNpB9qSMP_epoousG7cAqAe_n7Jc/s1600/thokku.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="171" width="256" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwNlQOKY_Bcr3pv1D8YoFRKHrgMCwVaO_pQDBdBf-x0DjIa9MPt6-nERk0gF7RwXEB4GkdntKGgYP_FpmLrdJRLB_vq_yRP9f96kIoETQU7B7hxvSbNpB9qSMP_epoousG7cAqAe_n7Jc/s320/thokku.jpg" /></a></div><br />
<br />
Then in a separate kadai make vagar with (til oil) and mustard seeds<br />
pour this into the thokku and boil for another 10 minutes. <br />
<br />
Now simple thakkali thokku is ready. This is the good companion for<br />
Idli, dosa, chappathi and puri. U can mix this in rice and enjoy :)) <br />
<br />
<a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/85922/kala1995/0e6e229d2cf1776f2fd395250368d7f5.png" border="0" style="border: 0 !important; background: transparent;" /></a><div class="blogger-post-footer"><a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/85922/kala1995/0e6e229d2cf1776f2fd395250368d7f5.png" border="0" style="border: 0 !important; background: transparent;" /></a></div>pudugaithendralhttp://www.blogger.com/profile/01559210353423756110noreply@blogger.com0tag:blogger.com,1999:blog-8602066476043191294.post-39180542602955678672011-08-18T01:18:00.000-07:002011-08-18T01:30:27.609-07:00ADAIThis is one of my favorite tiffin. This can be saved for breakfast or dinner.<br />
<br />
<br />
<br />
INGREDIENTS:<br />
<br />
Soak 1 tumbler rice, 1/4 cup - tuvar dal, 1/4 cup- channa dal,<br />
little urad dal and moong dhal.<br />
<br />
Red chillies - 10. Soak above said ingredients for 2 to 3 hours.<br />
Grind well using a wet grinder or mixer. Add salt to taste.<br />
Also add some asafoetida and curry leafes. <br />
<br />
Method:<br />
<br />
Take a kitchen full of adai batter and make dosa in the tava.<br />
Roast both sides and serve with <a href="http://mytadkacorner.blogspot.com/2011/08/morekulambu.html"><b> morkolambu </b></a> or avial.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaAFhL3SgT9sYtRsUWdTlsCZQLxjeqP9qSvZ8PrrZPCCHvzqyTj3WWnGSK6Au1qAObLvmMMt5gXUv1mu9scEwB2tLq2eTs7eVuau7D9mFa8pMsonurHdZz8dAleR2UrARw3_aMK8ebcBQ/s1600/Adai.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaAFhL3SgT9sYtRsUWdTlsCZQLxjeqP9qSvZ8PrrZPCCHvzqyTj3WWnGSK6Au1qAObLvmMMt5gXUv1mu9scEwB2tLq2eTs7eVuau7D9mFa8pMsonurHdZz8dAleR2UrARw3_aMK8ebcBQ/s320/Adai.jpg" /></a></div><br />
U can add spinach to the batter and make spinach adai.<br />
<br />
If u add murungai leafs (drumstick leafs) it is murungai adai.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWVLt8ynEpCl9juNWPBstt5BvAJw5eOXhnvvvkuD5I_wk2GNN3SAwfSZ9DsV8Pr7NADV9yPuu-XgQYxZn2VaFJaZ083hjg1DkOGHfk41qjTkR-ETvwknbQ9O0eP9o_X3mNWwUfAIKMKO0/s1600/adai+aviyal.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="190" width="265" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWVLt8ynEpCl9juNWPBstt5BvAJw5eOXhnvvvkuD5I_wk2GNN3SAwfSZ9DsV8Pr7NADV9yPuu-XgQYxZn2VaFJaZ083hjg1DkOGHfk41qjTkR-ETvwknbQ9O0eP9o_X3mNWwUfAIKMKO0/s320/adai+aviyal.jpg" /></a></div><br />
<br />
By adding finely chopped onions over the dosa u can make onion adai.<br />
<br />
<a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/85922/kala1995/0e6e229d2cf1776f2fd395250368d7f5.png" border="0" style="border: 0 !important; background: transparent;" /></a><div class="blogger-post-footer"><a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/85922/kala1995/0e6e229d2cf1776f2fd395250368d7f5.png" border="0" style="border: 0 !important; background: transparent;" /></a></div>pudugaithendralhttp://www.blogger.com/profile/01559210353423756110noreply@blogger.com0tag:blogger.com,1999:blog-8602066476043191294.post-38536500719479300972011-08-17T21:47:00.000-07:002011-08-24T07:41:01.164-07:00MASALA BREAD TOAST I learnt this from my aunty. Its easy to make. Taste very good.<br />
This toast can be served as a breakfast. Kids will like this.<br />
<br />
Take Big onion - 2, medium size tomato - 1, red or green chilli -2,<br />
grind them into a paste.<br />
Add salt, 3 spoons of rava or suji(fried), coriander leafs and <br />
keep for 5 minutes. This is the masala. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1PIDjnjZqN50i7kRivPlBTlAOUjzs-xEL5WSUg_-pEBzdMGwjQcDeNPG0-hcf1i1WWE4EYGApn9M4xGQD7vmsQhEW50208gSdK-2IiddkRnvJobW2-RozPSGoiOPHGrC-L4K5ke5BfQw/s1600/Toast+masala.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1PIDjnjZqN50i7kRivPlBTlAOUjzs-xEL5WSUg_-pEBzdMGwjQcDeNPG0-hcf1i1WWE4EYGApn9M4xGQD7vmsQhEW50208gSdK-2IiddkRnvJobW2-RozPSGoiOPHGrC-L4K5ke5BfQw/s320/Toast+masala.jpg" /></a></div><br />
Now take a sandwich bread. Apply one spoon of masala over the bread.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV_Dhbmn5KVJk-xbca59vmE6r4sVTk7vW91N53t0JiwELb6_dFhuzhoJ7cNAHJvu0YRisKR1AftpiyjeBisvhRp1FZlzAHd7RcBiqJMv-V_PSXPPdkbrTdEhEYPg1b5-bEcH4vaAyfDqQ/s1600/Masala+toast.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiV_Dhbmn5KVJk-xbca59vmE6r4sVTk7vW91N53t0JiwELb6_dFhuzhoJ7cNAHJvu0YRisKR1AftpiyjeBisvhRp1FZlzAHd7RcBiqJMv-V_PSXPPdkbrTdEhEYPg1b5-bEcH4vaAyfDqQ/s320/Masala+toast.jpg" /></a></div>In a heated tawa add a spoon of ghee, place the bread over it and toast.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_M_d_OOhBNhPD9f4NjMZxgiNGiGI7Rc4qaS4Ex2-L6PIyp8EEu3CWLFJGmn3SAr9gCytVkZKfOJDB5eoH6ue5PKkLysF5Do1S2mx8b5yOKuH3ion0atR0xO3JZSoGILFkJ8uR9lqmhoM/s1600/17082011469.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_M_d_OOhBNhPD9f4NjMZxgiNGiGI7Rc4qaS4Ex2-L6PIyp8EEu3CWLFJGmn3SAr9gCytVkZKfOJDB5eoH6ue5PKkLysF5Do1S2mx8b5yOKuH3ion0atR0xO3JZSoGILFkJ8uR9lqmhoM/s320/17082011469.jpg" /></a></div><br />
Allow the masala to cook, slowly turn the toast into other side and <br />
toast. Now the super tasty masala bread toast is ready.<br />
No need for any side dish. U can just enjoy the toast as it is.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPgHASqviagBObIJM3DHBrxEz3dEGIW5Nb6-ZZHRl9vVIPiFQ6oSvuORQpCIsI0sBEp1zAPC2Q2HMLzpuCR0xv7dEdROIgPUuGdBFM0F6XJrGU8sQeAO1lx3XEzeG669tC54FdJTLau4k/s1600/Enjoying+.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgPgHASqviagBObIJM3DHBrxEz3dEGIW5Nb6-ZZHRl9vVIPiFQ6oSvuORQpCIsI0sBEp1zAPC2Q2HMLzpuCR0xv7dEdROIgPUuGdBFM0F6XJrGU8sQeAO1lx3XEzeG669tC54FdJTLau4k/s320/Enjoying+.jpg" /></a></div><br />
<a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/85922/kala1995/0e6e229d2cf1776f2fd395250368d7f5.png" border="0" style="border: 0 !important; background: transparent;" /></a><div class="blogger-post-footer"><a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/85922/kala1995/0e6e229d2cf1776f2fd395250368d7f5.png" border="0" style="border: 0 !important; background: transparent;" /></a></div>pudugaithendralhttp://www.blogger.com/profile/01559210353423756110noreply@blogger.com11tag:blogger.com,1999:blog-8602066476043191294.post-51032456207716639962011-08-17T21:32:00.000-07:002011-08-17T21:32:28.036-07:00MOREKULAMBUMOREKULAMBU this is south indian kadi. ( I will post the gujarathi kadi<br />
recipe also)<br />
<br />
The best side dish for adai is avial. But sometimes i do make this<br />
morekulambu, which will also be a good one.<br />
<br />
<table width="250" align="left" cellpadding="5"><tbody>
<tr><td style="border: 1px solid gray; font-size: 70%;">INGREDIENTS <br />
<br />
Soad 1 spoon tuvar dal (tuvaram parupu) and 1 spoon channa dal<br />
(kadalai paruppu) for 30 minutes.<br />
coconut : 1/2 cup shredded.<br />
Green chilli : 2<br />
<br />
curd : 1 1/2 cup<br />
salt to taste.<br />
curry leaf: little<br />
If u wish u can give tadka :)<br />
<br />
</td><td width="5"></td></tr>
</tbody></table><br />
Method:<br />
Take coconut,green chilli and soaked dals. grind and make a soft<br />
paste.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEzjINgKa_F9KQSlUNfz7GKUfCYlGWiWxCxb2wjVOvIKngNzTAkPvbhjjN2rqRU3J04MVLQReUaF69UELfWHDM2w0My6GnkRJh6Vqh1k6Z0XOg-Q3U2RQAlFHzkaamX700w6YOJHrW-Nc/s1600/Grind.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEzjINgKa_F9KQSlUNfz7GKUfCYlGWiWxCxb2wjVOvIKngNzTAkPvbhjjN2rqRU3J04MVLQReUaF69UELfWHDM2w0My6GnkRJh6Vqh1k6Z0XOg-Q3U2RQAlFHzkaamX700w6YOJHrW-Nc/s320/Grind.jpg" /></a></div><br />
Pour the mixer in a bowl add some water and allow it to boil.<br />
Keep stirring . Add salt and boil.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaACfwZ9Skp53pCSu-h0BXNaS8nyyeXnO_ZB2yQNTQ3x-N8eQpw4AiRSC76BrC-NEA36Rj4OTNf0n7oARkmzvZu12eVXP5Ylg3CiUyD12B-DOsIrHoGh7ZmhPjaejJrjG1NwcmxPItVF0/s1600/Boiling.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhaACfwZ9Skp53pCSu-h0BXNaS8nyyeXnO_ZB2yQNTQ3x-N8eQpw4AiRSC76BrC-NEA36Rj4OTNf0n7oARkmzvZu12eVXP5Ylg3CiUyD12B-DOsIrHoGh7ZmhPjaejJrjG1NwcmxPItVF0/s320/Boiling.jpg" /></a></div><br />
In the mean time beat the curd and keep it aside. Once the<br />
raw smell of the dals over in the mixture add this beaten curd<br />
and add very little water.<br />
<br />
After adding curd keep the mixture in the<br />
stove for 5 minutes. Do't boil too much.<br />
Remove from the fire and add curry leafes in to it<br />
and now the thick and divine smell<br />
mor kulambu is ready to serve. :))<br />
<br />
I normally do't give tadka to this. If u wish u can<br />
give tadka with urad dal,mustard seeds. <br />
<br />
<a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/85922/kala1995/0e6e229d2cf1776f2fd395250368d7f5.png" border="0" style="border: 0 !important; background: transparent;" /></a><div class="blogger-post-footer"><a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/85922/kala1995/0e6e229d2cf1776f2fd395250368d7f5.png" border="0" style="border: 0 !important; background: transparent;" /></a></div>pudugaithendralhttp://www.blogger.com/profile/01559210353423756110noreply@blogger.com0tag:blogger.com,1999:blog-8602066476043191294.post-81931035144575324072011-08-11T22:09:00.000-07:002011-08-12T06:20:37.666-07:00Mysore pak in microwaveMysore pak.... my husbands' favorite. For varalakshmi vrutham<br />
i made Mysore pak in microwave. (this recipe is given by famous<br />
culinary expert mallika badrinath)<br />
<br />
<br />
<table width="250" align="left" cellpadding="5"><tbody>
<tr><td style="border: 1px solid gray; font-size: 70%;">INGREDIENTS <br />
1. Besan powder or kadalai mavu : 1 cup<br />
2. powdered sugar : 1 1/2 ccup (if u like more sweet add little more )<br />
3. ghee : 3/4 cup<br />
4. Milk powder : 2 spoons (optional)<br />
5. water : 2 teaspoons. (if u are not adding milk powder then avoid water also. instead use 2 spoons of milk)<br />
<br />
(mix besan, powdered sugar well and keep aside) <br />
</td><td width="5"></td></tr>
</tbody></table><br />
Method:<br />
1. Take microwave safe bowl. (glass bowl is best)<br />
Pour the ghee into it and microwave for 1 minute.<br />
<br />
2. Now add the besan powder, sugar powder mix and<br />
milk. Mix well and keep in the oven for 5 minutes.<br />
<br />
3. Once u see the bubbles coming up take out the mixture<br />
and pour into a greased plate.<br />
<br />
4. allow it to cool for 10 minutes.<br />
<br />
5. Then cut into pieces.<br />
<br />
6. when it completely cools ready for serve. <br />
<br />
(this won't be very hard one, something like melting mysorepak,<br />
because i keep for less minutes) <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIXLAMfWqmlQiHzITso3Do53prEB_C7Fs3Ueir8KvLslaR98ju8l4rAVra66xSh8WesEs1XB1U3vJYMJWq56lAXcGjfqnPrcibUTAfbImpkEatFQtR8TsO4a8P6D8DJksuvNToRuUBH_w/s1600/mysur+pak.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="194" width="260" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhIXLAMfWqmlQiHzITso3Do53prEB_C7Fs3Ueir8KvLslaR98ju8l4rAVra66xSh8WesEs1XB1U3vJYMJWq56lAXcGjfqnPrcibUTAfbImpkEatFQtR8TsO4a8P6D8DJksuvNToRuUBH_w/s320/mysur+pak.jpg" /></a></div><br />
<br />
<a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/85922/kala1995/0e6e229d2cf1776f2fd395250368d7f5.png" border="0" style="border: 0 !important; background: transparent;" /></a><div class="blogger-post-footer"><a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/85922/kala1995/0e6e229d2cf1776f2fd395250368d7f5.png" border="0" style="border: 0 !important; background: transparent;" /></a></div>pudugaithendralhttp://www.blogger.com/profile/01559210353423756110noreply@blogger.com0tag:blogger.com,1999:blog-8602066476043191294.post-27138129006968877702011-08-09T03:01:00.000-07:002011-08-09T03:01:18.868-07:00PODI DOSAMy kids like variety cooking. When tummy is kush mummy is kush :))<br />
I make the food whatever they like. My kids prefer roasted dosa.<br />
I used to serve them this podi dosa.<br />
<br />
<br />
<table width="250" align="left" cellpadding="5"><tbody>
<tr><td style="border: 1px solid gray; font-size: 70%;">INGREDIENTS <br />
1. Idli mozaga podi <br />
2. Dosa batter<br />
3. Ghee/oil <br />
</td><td width="5"></td></tr>
</tbody></table><br />
Method:<br />
<br />
Its very simple one. Make a crispy dosa with the batter. I would like<br />
to remind one thing. <b>WHILE MAKING DOSA NEVER POUR OIL ON THE SIDES <br />
OF DOSA. INSTEAD POUR THEM OVER THE DOSA. THAT WILL MAKE DOSA CRISPY ONE<br />
AND U WILL GET THE SMELL OF HOTEL DOSA.<br />
</b><br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2FPTy_3pT_7vGz8saFdudGD0UrLX_cQ3pUxpc-5FbygZe3XGQJmJfQh2iQzfhc_MnQbja6OJ2azjYzjppoI-DTXdDJPJ0yefUIrXf65rcEaURp0eehkNerCo9j_bQZ_LPEN8SWUdEaC0/s1600/dosa+1.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="177" width="284" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2FPTy_3pT_7vGz8saFdudGD0UrLX_cQ3pUxpc-5FbygZe3XGQJmJfQh2iQzfhc_MnQbja6OJ2azjYzjppoI-DTXdDJPJ0yefUIrXf65rcEaURp0eehkNerCo9j_bQZ_LPEN8SWUdEaC0/s320/dosa+1.jpg" /></a></div><br />
spread the mozaga podi over the dosa. Fold and serve it hot. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ4wBfrVfJl3kTzJHcpTG4oxlLtDWv9s3A4KwYOhDJT-kMOxj1splC7CyZzCcFeGFVwGG9mJqEO5hiI7PxRm0Vw0m-eJNUszN0M3nTDv3RDGvcW-6pMtKXrs8Ugf079qMhpZl2GwUHG1E/s1600/PODI+DOSA+1.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJ4wBfrVfJl3kTzJHcpTG4oxlLtDWv9s3A4KwYOhDJT-kMOxj1splC7CyZzCcFeGFVwGG9mJqEO5hiI7PxRm0Vw0m-eJNUszN0M3nTDv3RDGvcW-6pMtKXrs8Ugf079qMhpZl2GwUHG1E/s320/PODI+DOSA+1.jpg" /></a></div><br />
side dish can be coconut chutney. But with out anything also u can<br />
enjoy the dosa as it already has podi.<br />
<br />
Andhra's nalla karam podi, kandi podi can also be used.<br />
<br />
<br />
<a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/85922/kala1995/0e6e229d2cf1776f2fd395250368d7f5.png" border="0" style="border: 0 !important; background: transparent;" /></a><div class="blogger-post-footer"><a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/85922/kala1995/0e6e229d2cf1776f2fd395250368d7f5.png" border="0" style="border: 0 !important; background: transparent;" /></a></div>pudugaithendralhttp://www.blogger.com/profile/01559210353423756110noreply@blogger.com0tag:blogger.com,1999:blog-8602066476043191294.post-69209679203856034802011-08-08T23:19:00.000-07:002011-08-08T23:19:54.970-07:00PALAK PANEER RICEI tried this recipe. came out very well.<br />
<br />
For palak paneer rice v need palak - 2 bunches (washed and finely chopped)<br />
Basmati rice - 2 cups (wash and soak for 15 minutes)<br />
Onion sliced - 1<br />
paneer cubes - 100 gms<br />
dhaniya powder - 1spoon<br />
<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB4sZVMXOWHKFqbgy5bqW0NUoTto0p4uRSMy53TbzCUG_UiECMWiG_mU6-hN3wgvqVsNJJpeWaaT58x7X20zQ0gOmCZ2OFxzV5CSLv5KwYCeZLhN5DW7OVp7_zJayQo1GzKRLyWFiYm24/s1600/ingrediants.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiB4sZVMXOWHKFqbgy5bqW0NUoTto0p4uRSMy53TbzCUG_UiECMWiG_mU6-hN3wgvqVsNJJpeWaaT58x7X20zQ0gOmCZ2OFxzV5CSLv5KwYCeZLhN5DW7OVp7_zJayQo1GzKRLyWFiYm24/s320/ingrediants.jpg" /></a></div><br />
red chilli powder - 1/2 spoon<br />
garam masala - 1/2 spoon<br />
haldi - 1/4 spoon,<br />
curd - 1cup<br />
water - 11/2 cup<br />
ghee - 1 spoon,<br />
jeera - little<br />
green cardamom - 1<br />
cloves - 1<br />
tej patha (bay leaf) - small piece<br />
salt to taste<br />
<br />
ginger garlic pate - 1/2 spoon<br />
<br />
Method:<br />
Take a kadai. Heat it add ghee. Then add jeera, cloves, caradamom and tejpatha.<br />
once they crackle add sliced onion fry for a while. <br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCf29YTRhHohPag6QcwtTW-J8SCSjbKvakhyphenhyphen1jSy6Pdw3nuoz6H5yZ5qNJXxo3EcKz2pb_nb_rAYkAhzEaR6GAEUs3P4Ehb98lJwK38PWiE-B4ee_SeLwxnS3um_OT5I2x4emzyIVTPqk/s1600/pk+2.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCf29YTRhHohPag6QcwtTW-J8SCSjbKvakhyphenhyphen1jSy6Pdw3nuoz6H5yZ5qNJXxo3EcKz2pb_nb_rAYkAhzEaR6GAEUs3P4Ehb98lJwK38PWiE-B4ee_SeLwxnS3um_OT5I2x4emzyIVTPqk/s320/pk+2.jpg" /></a></div>Then add the ginger garlice paste and fry. <br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSlQJpnDewo210TmE3fGAh05zTtcFH7Seo0RDkJmFRRhk32VlIg5iuMyuqRTgnmWgGDVg-MVvq1ZbJVCggilAI4K0PRNMZFzEupoZQnBSot1LZeiAVKhXtdvSbwkeuYtoEk3_6kn7kWy4/s1600/pk3.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSlQJpnDewo210TmE3fGAh05zTtcFH7Seo0RDkJmFRRhk32VlIg5iuMyuqRTgnmWgGDVg-MVvq1ZbJVCggilAI4K0PRNMZFzEupoZQnBSot1LZeiAVKhXtdvSbwkeuYtoEk3_6kn7kWy4/s320/pk3.jpg" /></a></div><br />
Now add the chopped palak, haldi and salt and fry. Once the palak is<br />
cooked add the paneer.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq5iKnk2FhKpzYKnAgRY7y1aaWN00zpbA689utkck9L5gPQG0VFPwokJIw22kKxtgGzRN0FOphIZRMtv0g1VD08BXA1vcMHuar5y09LEDzZ2sJxcpc9WY1-21RxFZME2Ghv7zBeRsetJw/s1600/pk+4.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq5iKnk2FhKpzYKnAgRY7y1aaWN00zpbA689utkck9L5gPQG0VFPwokJIw22kKxtgGzRN0FOphIZRMtv0g1VD08BXA1vcMHuar5y09LEDzZ2sJxcpc9WY1-21RxFZME2Ghv7zBeRsetJw/s320/pk+4.jpg" /></a></div><br />
Then add the dhaniya, red chilli powder and garam masala salt.<br />
Add the soaked and drained basmati rice into it and slightly fry it.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH25GUcaGcY5eLI6jOu4mH2BR-hHvNG5LoPHiN_gcuT8zXOkHL4pT8cpEzBiJa3GfySIS9DZ1uZ92GWih6jHv_9JkGpJPfLOZlLgLRi0hs8EiJhNBI25IzQvcbRghTw6Ot3iVPQO9lRZc/s1600/pk+5.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH25GUcaGcY5eLI6jOu4mH2BR-hHvNG5LoPHiN_gcuT8zXOkHL4pT8cpEzBiJa3GfySIS9DZ1uZ92GWih6jHv_9JkGpJPfLOZlLgLRi0hs8EiJhNBI25IzQvcbRghTw6Ot3iVPQO9lRZc/s320/pk+5.jpg" /></a></div><br />
Then add curd and water. Allow the rice to cook.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4A3Uq5OABlCxscOluQMubeAyS9HIQIjiNW_bX0RsiCim-Z4eV3oWBVdK4F0uA7tntFjue9q3o0QbYaoy3LOPqxO6EEuUT2Fo6j966cSMXLXiSJzmGsoSxFzMKuvtTtEcr7FyuqCa0VhI/s1600/pk+7.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4A3Uq5OABlCxscOluQMubeAyS9HIQIjiNW_bX0RsiCim-Z4eV3oWBVdK4F0uA7tntFjue9q3o0QbYaoy3LOPqxO6EEuUT2Fo6j966cSMXLXiSJzmGsoSxFzMKuvtTtEcr7FyuqCa0VhI/s320/pk+7.jpg" /></a></div><br />
Once the rice is done transfer the rice into a serving bowl.<br />
And super tasty palak paneer rice is ready.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs7nXlgEiBKZUNhXJBbBR-i3Rmp-gZDnmAsHX8GG-CrVDYVHy7vCNUToWHzMrGAThCfwwwaUzWV3gNrSl2PgKFCgOTH2DmdoUUFE632Jo0q3s0-AQ68DOSRgm-P7IxDllcAbCl5J7zSJo/s1600/palak+paneer+rice.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgs7nXlgEiBKZUNhXJBbBR-i3Rmp-gZDnmAsHX8GG-CrVDYVHy7vCNUToWHzMrGAThCfwwwaUzWV3gNrSl2PgKFCgOTH2DmdoUUFE632Jo0q3s0-AQ68DOSRgm-P7IxDllcAbCl5J7zSJo/s320/palak+paneer+rice.jpg" /></a></div><br />
No need for raita. Potato chips or papad will be good companion for this<br />
dish.<br />
<br />
This can be packed for lunch box. Kids will like this.:))<br />
<br />
<a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/85922/kala1995/0e6e229d2cf1776f2fd395250368d7f5.png" border="0" style="border: 0 !important; background: transparent;" /></a><div class="blogger-post-footer"><a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/85922/kala1995/0e6e229d2cf1776f2fd395250368d7f5.png" border="0" style="border: 0 !important; background: transparent;" /></a></div>pudugaithendralhttp://www.blogger.com/profile/01559210353423756110noreply@blogger.com6tag:blogger.com,1999:blog-8602066476043191294.post-35403920153395024952011-08-04T19:55:00.000-07:002011-08-04T19:56:14.259-07:00Tomato onion chutney - micro oven styleI like Tomato onion chutney. But in the busy busy mornings<br />
frying tomato onion will add more work to me. I have my best<br />
friend Micro oven. He is very handy. :))<br />
<br />
Let us see how v can make tomato onion chutney in ovan.<br />
<br />
<br />
<table width="250" align="left" cellpadding="5"><tbody>
<tr><td style="border: 1px solid gray; font-size: 70%;">INGREDIENTS <br />
Sliced Big onions - 2<br />
Sliced Tomato - 1<br />
Red chillies - 3<br />
urad dhal - 1 Spoon,<br />
salt to taste<br />
oil 2 Spoons.<br />
curry leaves - few<br />
Mustard seeds - 1 Spoon<br />
<br />
</td><td width="5"></td></tr>
</tbody></table><br />
1 First take micro ovan safe bowl. add 1 Spoon oil, urad dhal, red chillies cover<br />
it keep for 2 minutes in ovan. <br />
<br />
2. Take out carefully and add the chopped onions and tomatoes.<br />
mix well and keep in the ovan for 3 minutes.<br />
<br />
3. Take out and allow it to cool. <br />
<br />
4. Transfer it into a blender. Add salt and grind well.<br />
<br />
5. Now take same micro ovan safe bowl. Add oil, mustard seeds,<br />
curry leaves and keep in the oven for 2 minutes.<br />
<br />
6. Now add the tomato onion paste into it. Stir well and keep in the<br />
oven for 3 minutes.<br />
<br />
Tomato onion chutney is ready to serve.<br />
<br />
<a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/85922/kala1995/0e6e229d2cf1776f2fd395250368d7f5.png" border="0" style="border: 0 !important; background: transparent;" /></a><div class="blogger-post-footer"><a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/85922/kala1995/0e6e229d2cf1776f2fd395250368d7f5.png" border="0" style="border: 0 !important; background: transparent;" /></a></div>pudugaithendralhttp://www.blogger.com/profile/01559210353423756110noreply@blogger.com4tag:blogger.com,1999:blog-8602066476043191294.post-31962495801338532052011-08-04T19:41:00.000-07:002011-08-04T19:41:45.252-07:00Roasted appalam/papadsDiet conscious people will avoid fried papads.<br />
<br />
If u have micro wave u can enjoy crispy papad whenever u want.<br />
It will take 1 minute only. <br />
<br />
Place the papads in the ovan<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ2j9t6ryzrT5azxXJx2dCDoOr8WzwPel3ZAWOCDy__kepq5JVTaB4FX0W2V8ems6ALceJkmRG6nz43CErCd7RSGb1k3BB8j0-OgEErJBhetDp3Q33p1HyfFwE6tvWd_Lru5qh6cwRwXk/s1600/papad+in+ovan.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ2j9t6ryzrT5azxXJx2dCDoOr8WzwPel3ZAWOCDy__kepq5JVTaB4FX0W2V8ems6ALceJkmRG6nz43CErCd7RSGb1k3BB8j0-OgEErJBhetDp3Q33p1HyfFwE6tvWd_Lru5qh6cwRwXk/s320/papad+in+ovan.jpg" /></a></div><br />
set one minute time your papad is ready.<br />
crispy papads....<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifY7nfXReqaOMHURFPHGyuO_ixG18HUu2B8AkhxM1aplVaI1Z-oIL0qTywxWSYWBvfykKImfqZAEyepByhoGphDcPrCg_WLT8UJK4Tf3MqtNqdnn1RVXJ-DVAYoP3zFeRV4GwANhwfXQ0/s1600/papad+is+getting+ready.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifY7nfXReqaOMHURFPHGyuO_ixG18HUu2B8AkhxM1aplVaI1Z-oIL0qTywxWSYWBvfykKImfqZAEyepByhoGphDcPrCg_WLT8UJK4Tf3MqtNqdnn1RVXJ-DVAYoP3zFeRV4GwANhwfXQ0/s320/papad+is+getting+ready.jpg" /></a></div><br />
With this u can make masala papads at home:<br />
chop onions, tomatoes, green chillies, coriander leaves.<br />
garnish them over the fried papads and add little chat masala<br />
and pinch of salt. If u like squeeze little lemon.<br />
<br />
Now tangy masaledhar papad is ready!!!!!<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9vvSAW7nzAp0w3PE_p8PjgC53NAXwEq47SmPNfWiyrNu-JR-WrnDmki_gO-DkAnBo4pjWoRXGsMPhObkaHL5ncAsvLklMIw1LF3KfT0F76zCopiFo1tUESmIXMS08X9ybhrAdSy6wlDQ/s1600/masala+papad.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="240" width="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg9vvSAW7nzAp0w3PE_p8PjgC53NAXwEq47SmPNfWiyrNu-JR-WrnDmki_gO-DkAnBo4pjWoRXGsMPhObkaHL5ncAsvLklMIw1LF3KfT0F76zCopiFo1tUESmIXMS08X9ybhrAdSy6wlDQ/s320/masala+papad.jpg" /></a></div><br />
<br />
<a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/85922/kala1995/0e6e229d2cf1776f2fd395250368d7f5.png" border="0" style="border: 0 !important; background: transparent;" /></a><div class="blogger-post-footer"><a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/85922/kala1995/0e6e229d2cf1776f2fd395250368d7f5.png" border="0" style="border: 0 !important; background: transparent;" /></a></div>pudugaithendralhttp://www.blogger.com/profile/01559210353423756110noreply@blogger.com1tag:blogger.com,1999:blog-8602066476043191294.post-5089968945411492432011-08-04T19:33:00.000-07:002011-08-04T19:33:23.508-07:00PANEER BURJI DOSAI love crispy dosas. Tired of making aloo masala dosa. I<br />
tried this paneer burji dosa. It came out well and<br />
My kids love them.<br />
<br />
Here is the recipe: <br />
<br />
<table width="250" align="left" cellpadding="5"><tbody>
<tr><td style="border: 1px solid gray; font-size: 70%;">INGREDIENTS <br />
To Make Paneer Burji:<br />
Paneer : 200 gms<br />
Finely chopped tomatoes : 2<br />
Finely chopped Big onions : 1<br />
Ginger garlic paste - 1/4 spoon<br />
dhaniya & cumin powder : 1 Spoon<br />
red chilli powder : 1/2 spoon<br />
garam masala : 1/2 spoon<br />
amchoor powder : a pinch (optional)<br />
capsicum finely chopped - 1 (optional)<br />
salt to taste, jeera, kasoori methi and oil for tadka<br />
For dosa :<br />
Dosa batter<br />
<br />
</td><td width="5"></td></tr>
</tbody></table><br />
Method:<br />
Making paneer burji:-<br />
1. Take a kadai add one spoon oil into it. Once the oil is heated add<br />
Jeera and kasoori methi.<br />
2. Now add the sliced onion and fry it. Add ginger garlic paste into it<br />
and fry. Then add the chopped tomato, cover and cook until the tomatoes are<br />
done.<br />
<br />
3. Then add the salt, dhaniya & cumin powder, garam masala, aamchur powder<br />
and stir well. Add 1 spoon water so that masalas can combine well.<br />
4. Now add the grated paneer into the masala stir well. paneer burji is<br />
ready. Garnish with fresh coriander leaves.<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh8N0Ricz0-hud1UnSGnwhTVslncMGc9KkR_e3ddhcVktZJYu6fl_DWV0CIkVJPnz5Yf1c0Yenr9x4TqHuqtS9Zqh6IYZ4c6U4hGSIejOtzcQvLZO-cDUrXKQrkMgHnTu6YTlojESjX0M/s1600/paneer+bhurji.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="188" width="268" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgh8N0Ricz0-hud1UnSGnwhTVslncMGc9KkR_e3ddhcVktZJYu6fl_DWV0CIkVJPnz5Yf1c0Yenr9x4TqHuqtS9Zqh6IYZ4c6U4hGSIejOtzcQvLZO-cDUrXKQrkMgHnTu6YTlojESjX0M/s320/paneer+bhurji.jpg" /></a></div><br />
Now make paper dosa like this and pour 1 Spoon of oil in the<br />
middle of the dosa only. (This will make the dosa crispy)<br />
<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifGx-5TSvdhaSSAFOGVEZTn4HBPxQagChw-wUgKs5LMYqHpP9LVf8GAs4APFyVgx5W_nW-fLsasXdnJN5PS1Ul_bAIC8fKQuZGASNmHrYc0lmBCrzgb89_1aVDgC33ph172NekysyONkY/s1600/dosa+1.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="177" width="284" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifGx-5TSvdhaSSAFOGVEZTn4HBPxQagChw-wUgKs5LMYqHpP9LVf8GAs4APFyVgx5W_nW-fLsasXdnJN5PS1Ul_bAIC8fKQuZGASNmHrYc0lmBCrzgb89_1aVDgC33ph172NekysyONkY/s320/dosa+1.jpg" /></a></div><br />
Now take 1 spoon full of paneer burji and keep it in the middle<br />
of the dosa and wrap it. Serve it with coconut chutney.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS2MJTKdJ0-rr_Uv0wk6fKJu4osUzAx4xSZI5G2FS_O3PYXpjVJHD9P2nkbiCOXOnJjLWWgmXpqMpwbMl6tD5jdlhYXdzsuIgQMWOEYhCOFQ7qE3_5nRnIAqDJ9wE_NLSsDGNpkb_eKfg/s1600/dosa.jpg" imageanchor="1" style="margin-left:1em; margin-right:1em"><img border="0" height="194" width="259" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS2MJTKdJ0-rr_Uv0wk6fKJu4osUzAx4xSZI5G2FS_O3PYXpjVJHD9P2nkbiCOXOnJjLWWgmXpqMpwbMl6tD5jdlhYXdzsuIgQMWOEYhCOFQ7qE3_5nRnIAqDJ9wE_NLSsDGNpkb_eKfg/s320/dosa.jpg" /></a></div><br />
<br />
<a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/85922/kala1995/0e6e229d2cf1776f2fd395250368d7f5.png" border="0" style="border: 0 !important; background: transparent;" /></a><div class="blogger-post-footer"><a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/85922/kala1995/0e6e229d2cf1776f2fd395250368d7f5.png" border="0" style="border: 0 !important; background: transparent;" /></a></div>pudugaithendralhttp://www.blogger.com/profile/01559210353423756110noreply@blogger.com2tag:blogger.com,1999:blog-8602066476043191294.post-83421933702995618152011-08-04T06:26:00.001-07:002011-08-04T06:26:24.218-07:00Srilankan dhal<br />
srilankan dhal made with lentils.<br />
<br />
<br />
It can be mixed in rice or good companion with bread. :)<br />
<table align="center" cellpadding="5" style="width: 250px;"><tbody>
<tr><td style="border: 1px solid gray; font-size: 70%;">INGREDIENTS Lentils /masoori dhal 1 cup, garlic cloves - 4, Thick coconut milk - 1 cup,Sliced onion - 1, green chilli-2, curry leavs- few, haldi- a pinch, salt to taste, oil - 1 spoon, mustard seeds for tadka. </td><td width="5"></td></tr>
</tbody></table><br />
<div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_XpQAQn95Dacf2CWOxfR_HJH6Qv7EQEwu_rCKJe2a1SkbyxMPQg9KjeG3pAer1VnYJLDFe_7cavd-B3mrbN89cmrdFbfkyEnwk6zlz-a-X_QVlv1vJkZ3f7tg76JCDoC9k5TzoXVF5QA/s1600/dhal.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="183" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg_XpQAQn95Dacf2CWOxfR_HJH6Qv7EQEwu_rCKJe2a1SkbyxMPQg9KjeG3pAer1VnYJLDFe_7cavd-B3mrbN89cmrdFbfkyEnwk6zlz-a-X_QVlv1vJkZ3f7tg76JCDoC9k5TzoXVF5QA/s320/dhal.jpg" width="275" /></a></div><br />
In a pan add some water and boil it. Then add the masoori dhal into it<br />
and add garlic and haldi (turmeric). When the dhal is done add salt and <br />
coconut milk.<br />
<br />
In a separate pan add the oil and make tadka , add curry leaves, green chillies and<br />
fry the onion until it turns brown. Pour this tadka into the dhal<br />
and yummy yummy dhal is ready.</div><br />
<br />
<div dir="ltr" style="text-align: left;" trbidi="on"><a href="http://www.mylivesignature.com/" target="_blank"><img border="0" src="http://signatures.mylivesignature.com/85922/kala1995/0e6e229d2cf1776f2fd395250368d7f5.png" style="background: transparent; border: 0 !important;" /></a></div><br />
<div class="blogger-post-footer"><a href="http://www.mylivesignature.com" target="_blank"><img src="http://signatures.mylivesignature.com/85922/kala1995/0e6e229d2cf1776f2fd395250368d7f5.png" border="0" style="border: 0 !important; background: transparent;" /></a></div>kala sriramhttp://www.blogger.com/profile/15935068653114165021noreply@blogger.com8