tag:blogger.com,1999:blog-58726707060313281052024-03-13T06:06:24.577-07:00Food for art, heart and thought!Pratneehttp://www.blogger.com/profile/12505096802594505993noreply@blogger.comBlogger288125tag:blogger.com,1999:blog-5872670706031328105.post-65447966731646125772012-11-18T23:05:00.001-08:002012-11-18T23:05:38.375-08:00Kaayi Regi palla pachadi/Raw ber chutney <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana,sans-serif;"></span><span style="font-family: Verdana,sans-serif;">Regi pandu is called ber in hindi, elachi hannu in Kannada, ilanthai pazham in Tamil and Indian jujube or Indian plum/dates in English. A seasonal fruit hits the markets around mid October and is available until early march. We have already posted a chutney recipe with the ripe fruits: <a href="http://thrillingtreats.blogspot.com/2010/03/regi-palla-pachadiber-chutneyelachi.html" target="_blank">regi palla pachadi</a>. We now use the semi-ripe fruit referred to as doraga unde regipandu in Telugu. Therefore, for this recipe, we need fruits that are not very raw and not too ripe. They have to be half-ripe, and these are mostly available during the months of November -December. </span></div>
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<span style="font-family: Verdana,sans-serif;">Ingredients: </span> <span style="font-family: Verdana,sans-serif;"></span></div>
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<span style="font-family: Verdana,sans-serif;">Semi-ripe Indian Jujubes (Doraga unna <a href="http://thrillingtreats.blogspot.com/search?q=regi" target="_blank">regipandu</a>) 250 gms </span></div>
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<a href="http://3.bp.blogspot.com/-fuUDD5g0mnY/UKnZby1EZ8I/AAAAAAAAKSo/qNTk8y1qw6c/s1600/regipalla+pachadi+3.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="306" src="http://3.bp.blogspot.com/-fuUDD5g0mnY/UKnZby1EZ8I/AAAAAAAAKSo/qNTk8y1qw6c/s400/regipalla+pachadi+3.png" width="400" /></a></div>
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<span style="font-family: Verdana,sans-serif;">Red chillies 14 </span></div>
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<span style="font-family: Verdana,sans-serif;">Bengal gram (chanadal/senagabedalu) 1 tsp </span></div>
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<span style="font-family: Verdana,sans-serif;">Method: </span> <span style="font-family: Verdana,sans-serif;"></span></div>
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<span style="font-family: Verdana,sans-serif;">Take the semi-ripe jujubes and de–seed them. Do not peel. In the process, they are cut to small pieces. </span></div>
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<span style="font-family: Verdana,sans-serif;">Dry roast 10 red chillies, 5 green chillies and a tsp each of cumin and black gram each separately in a drop of oil and set aside to cool. Once at room temperature grind them all to a fine powder. </span></div>
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<span style="font-family: Verdana,sans-serif;">Heat oil and fry the jujubes for around 10 minutes on low flame. When the fruits feel cooked, set aside to cool. </span></div>
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<span style="font-family: Verdana,sans-serif;">Add to the blender the fried jujubes, above ground masala and salt to taste. Blend to a fine paste. </span></div>
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<span style="font-family: Verdana,sans-serif;">Heat oil and add 4 red chillies and mustard seeds. As they pop, add a tsp each of Bengal gram, black gram and cumin. Add curry leaves and a pinch of asafoetida. </span></div>
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<span style="font-family: Verdana,sans-serif;">Season over the jujube paste and mix well. </span></div>
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<span style="font-family: Verdana,sans-serif;">Kaayi regipalla pachadi is a great rice supplement and tastes well as a brown bread or Indian bread spread. Instant chutney, it shall stay good for a couple of days if refrigerated. Get going to the nearest store, pick the jujubes and enjoy fruity and spicy chutney. </span></div>
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Pratneehttp://www.blogger.com/profile/12505096802594505993noreply@blogger.com2tag:blogger.com,1999:blog-5872670706031328105.post-42535691723840003532012-11-12T04:02:00.000-08:002012-11-12T04:02:25.358-08:00Apple obbattu/Apple puran poli/Apple bobbatu <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana,sans-serif;"></span><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">We wish you and your family a great and de’light’ful Diwali. </span></span><div style="text-align: justify;">
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Beginning this Diwali, Thrillingtreats is available on <a href="http://www.flickr.com/photos/61534942@N03/" target="_blank">Flickr</a> and <a href="http://www.youtube.com/user/buzzpavan/videos?flow=grid&view=0" target="_blank">Youtube</a> too. </span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><a href="http://thrillingtreats.blogspot.com/2010/03/obbattuholligebobbattupuran.html" target="_blank">Puran poli or obbattu</a>, bobattu, hollige is a popular Indian sweet. We have given it an apple touch this Deepavali. Here’s how: </span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">To watch how the apple obbattu is made please click <a href="http://youtu.be/LhxsFyWZ03U" target="_blank">here</a>. </span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Preparation time: 45 mins to 1 hour </span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Ingredients: </span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><a href="http://thrillingtreats.blogspot.com/search?q=apples" target="_blank">Apples</a> 2 </span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Bengal gram (Chana dal/<a href="http://thrillingtreats.blogspot.com/search?q=senagabedalu" target="_blank">Senagabedalu</a>) 1 cup </span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">All purpose flour (<a href="http://thrillingtreats.blogspot.com/search?q=maida" target="_blank">maida</a>) 11/2 cup </span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Method: </span> <span style="font-family: Verdana,sans-serif;"></span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Add ghee to the flour and mix to dough with water as required. Take lumps and make balls, cover and set aside for an hour. </span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">In the meanwhile, pressure-cook the Bengal gram to 5 whistles or boil until soft and mash-able. </span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Chop and blend the apples to a fine paste. The paste is a little syrupy, but not to worry. </span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">For the filling, mash the Bengal gram well. Add the apple paste and mix well. Take small lumps, roll into balls or laddus, and set aside. </span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Take butter paper/wax paper/milk polythene/almond tree leaf/banana leaf or any other glossy polythene. Grease the polythene/leaf with oil and grease your hands as well. </span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Pat dough flat. Place the filling in the centre; pull the edges together to make a stuffed ball and pat/bail flat again like a parantha. </span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Fry on a pre-heated tava/pan. Flip to fry evenly on both sides. Repeat for more polis or obattus. </span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Apple obbattu is a sugarless/jaggery-less recipe. So how sweet the obattu will turnout depends totally on how sweet the apples used are. Also, It is advisable not to add cardamom or almond powder as it will kill the apple flavor in the obattu. </span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Ideally served with sweetened almond or saffron milk, apple puran poli or apple obattu will make this Diwali fruitlicious. </span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">We once again wish all of you a dhamakedaar Diwali. Burst crackers, but keep in mind the environment and enjoyyy. </span></span></div>
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Pratneehttp://www.blogger.com/profile/12505096802594505993noreply@blogger.com7tag:blogger.com,1999:blog-5872670706031328105.post-90990014946798348932012-11-07T07:35:00.001-08:002012-11-07T10:07:10.147-08:00Coconut Dal/Kobbari pappu<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://1.bp.blogspot.com/-R8EbXqbOx-k/UJp_D0MpyQI/AAAAAAAAKFA/FXx6B0lvSE0/s1600/coconut+dal.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="273" src="http://1.bp.blogspot.com/-R8EbXqbOx-k/UJp_D0MpyQI/AAAAAAAAKFA/FXx6B0lvSE0/s400/coconut+dal.png" width="400" /></a></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Fresh coconut is a favorite of most South Indians. Neeharika in particular can have any number of them. She in fact visits temples only for the half piece of coconut or kobbari chippa as it is called in Telugu. Coconut dal is made more during festivals at home, thanks to the number of coconuts we break for the puja/vrath etc. and then keep wondering what to do with so much of coconut. Coconut dal is not just about coconuts but is also very good for digestion and highly nutritious. </span></span><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"> </span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Preparation time: 25-30 mins </span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Ingredients: </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Fresh and grated coconut (<a href="http://thrillingtreats.blogspot.com/search?q=pachi%20kobbari" target="_blank">pachi kobbari</a>) 1 cup </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Pigeon peas (toor dal/<a href="http://thrillingtreats.blogspot.com/search?q=kandipappu" target="_blank">kandipappu</a>) 1 cup </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Refined cooking oil 2 tbsp </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Mustard seeds (rai/aavalu) 1 tsp </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Cinnamon stick (dalchini/dalchinchakka) 1 </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Cumin seeds (jeera/jeelakarra) 2 tsp </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Coriander seeds (dhania seeds/dhanialu) 1tsp </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Pepper 2 tsp </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Green chillies 2 </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Curry leaves 4-5 </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Pinch of asafoetida (hing/inguva) </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Pinch of turmeric (haldi/pasupu) </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Salt to taste </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Fresh and chopped coriander for garnish </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Method: </span> <span style="font-family: Verdana,sans-serif;"></span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Finely grate the coconut and set aside. Finely chop coriander, green chillies. </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Add turmeric and pressure-cook/boil the pigeon peas to 4 whistles or until cooked. </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Dry roast and grind to a coarse or fine powder pepper, coriander seeds, cinnamon stick and cumin seeds. </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Heat oil in a pan/kadai (bandli/mukudu) and add the mustard seeds, chopped green chillies, curry leaves and a pinch of asafoetida. </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Add the cooked pigeon peas, water (if required) and cook to a soft and well-mashed dal. Add the above ground coriander and pepper powder, salt to taste and chopped coriander. Mix and leave to cook for another couple of minutes. </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Before serving add a full cup of grated coconut and mix well. Coconut dal complements both rice and any Indian bread. A must inclusion in the daily menus, especially because it is a good digestive containing the essential fats and proteins. </span></span></div>
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Pratneehttp://www.blogger.com/profile/12505096802594505993noreply@blogger.com3tag:blogger.com,1999:blog-5872670706031328105.post-21424167655935295152012-10-31T08:54:00.000-07:002012-10-31T09:52:29.245-07:00Pullatlu <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Its <a href="http://en.wikipedia.org/wiki/Atla_Tadde" target="_blank">Atla tadde</a> or the Telugu version of Karva chauth today. Wonder how many of us really have the opportunity to pray peacefully thanks to Sandy and Nilam. We however just need a reason to celebrate dosas. So, here’s wishing all the girls a great attla taddi. </span></span></div>
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<a href="http://1.bp.blogspot.com/-A2XWDAxNhsk/UJFHqidp1NI/AAAAAAAAKEE/VV4TrYqW7ic/s1600/pullatlu.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><a href="http://1.bp.blogspot.com/-A2XWDAxNhsk/UJFHqidp1NI/AAAAAAAAKEE/VV4TrYqW7ic/s1600/pullatlu.png" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="375" src="http://1.bp.blogspot.com/-A2XWDAxNhsk/UJFHqidp1NI/AAAAAAAAKEE/VV4TrYqW7ic/s400/pullatlu.png" width="400" /></a><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Pullatlu translating to tangy dosas is another of the typically Andhra recipes.</span></span><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"> Tangy, fluffy and crispy, this is a must try <a href="http://thrillingtreats.blogspot.com/search?q=dosai" target="_blank">dosai</a> any day. </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Ingredients: </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Sour yoghurt/curds (pullati perugu) 1 cup </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">All purpose flour (<a href="http://thrillingtreats.blogspot.com/search?q=maida" target="_blank">maida</a>) 1 cup </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Rice flour (<a href="http://thrillingtreats.blogspot.com/search?q=biyyampindi" target="_blank">biyyampindi</a>) 1 cup </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Semolina (bombay rava) 2-3 tbsp </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Onion 1 </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Coriander 4-5 strands </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Green chillies 2-4 </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Refined cooking oil few tsps </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Salt to taste </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Method: </span> <span style="font-family: Verdana,sans-serif;"></span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Note that we use grated carrot instead of onion during festivals. </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Finely chop the onion, green chillies and coriander. </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"> Take flour and rice flour in 1:1 consistency. Mix well. </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Add this mixture to the sour yoghurt/curds. Add the finely chopped onion, coriander, green chillies, semolina and salt to taste. </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Mix well to a dosa batter of milk shake consistency. </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Heat a pan/tawa and pour a cup of the batter in circular motion. Add a tsp of oil through the circumference and leave the dosa to bake. This should take around 6-8 mins on medium heat. Flip the dosa carefully and leave to bake for another couple of minutes. Continue the process to make more pullatlu. </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Hot pullatlu make a great combo with any of the <a href="http://thrillingtreats.blogspot.com/search/label/Chutneys%20and%20Pickles" target="_blank">chutneys or pickles</a>. Do try it with the <a href="http://thrillingtreats.blogspot.com/2012/10/palli-ulli-pachadi-groundnut-and-onion.html" target="_blank">peanut and onion chutney</a> mentioned below. </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Ah! The storms, heavy rain and breeze, chilly weather everywhere. Hot and crisp dosas with slightly baked onion and spicy chillies tickling the tongue is the only way to pep up. Not to forget some steaming hot filter coffee though. Enjoy the weather and the pullatlu. </span></span></div>
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Pratneehttp://www.blogger.com/profile/12505096802594505993noreply@blogger.com1tag:blogger.com,1999:blog-5872670706031328105.post-30780985151860323582012-10-29T01:14:00.002-07:002012-10-29T01:14:55.683-07:00Palli Ulli pachadi/Groundnut and Onion chutney <div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana,sans-serif;"></span><span style="font-family: Verdana,sans-serif;">Peanuts and onion, the combo itself sounds so crackling. The chutney too is. Ideal for <a href="http://thrillingtreats.blogspot.com/search?q=dosai" target="_blank">dosas</a>, here’s the recipe: </span><br />
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<a href="http://4.bp.blogspot.com/-AJXa5O-piMs/UI456s8ZXCI/AAAAAAAAKCo/WlmoPsP1M84/s1600/palli+chutney.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a></div>
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<span style="font-family: Verdana,sans-serif;"></span><br />
<span style="font-family: Verdana,sans-serif;">Preparation time: 15-20 mins </span><br />
<span style="font-family: Verdana,sans-serif;"></span><br />
<span style="font-family: Verdana,sans-serif;">Serves: 2 </span><br />
<span style="font-family: Verdana,sans-serif;"></span><br />
<span style="font-family: Verdana,sans-serif;">Ingredients: </span><br />
<span style="font-family: Verdana,sans-serif;"></span><br />
<span style="font-family: Verdana,sans-serif;">Groundnuts (palli/moongphali) 1 cup </span><br />
<span style="font-family: Verdana,sans-serif;"><a href="http://thrillingtreats.blogspot.com/search?q=ullipaya" target="_blank">Onion</a> (ullipaya)1 </span><a href="http://4.bp.blogspot.com/-AJXa5O-piMs/UI456s8ZXCI/AAAAAAAAKCo/WlmoPsP1M84/s1600/palli+chutney.png" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="275" src="http://4.bp.blogspot.com/-AJXa5O-piMs/UI456s8ZXCI/AAAAAAAAKCo/WlmoPsP1M84/s400/palli+chutney.png" width="400" /></a><br />
<span style="font-family: Verdana,sans-serif;">Green chillies 2 </span><br />
<span style="font-family: Verdana,sans-serif;">Cumin seeds (jeelakarra/jeera) 1 tsp </span><br />
<span style="font-family: Verdana,sans-serif;">Chopped coriander ½ cup </span><br />
<span style="font-family: Verdana,sans-serif;">Refined cooking oil 2 tbsp </span><br />
<span style="font-family: Verdana,sans-serif;">Black gram 1tsp </span><br />
<span style="font-family: Verdana,sans-serif;">Mustard seeds 1 tsp </span><br />
<span style="font-family: Verdana,sans-serif;">Red chillies 2 </span><br />
<span style="font-family: Verdana,sans-serif;">Curry leaves 4-5 </span><br />
<span style="font-family: Verdana,sans-serif;">Pinch of asafoetida </span><br />
<span style="font-family: Verdana,sans-serif;">Salt to taste </span><br />
<span style="font-family: Verdana,sans-serif;"></span><br />
<span style="font-family: Verdana,sans-serif;"></span><span style="font-family: Verdana,sans-serif;">Method: </span><span style="font-family: Verdana,sans-serif;"></span><br />
<span style="font-family: Verdana,sans-serif;"></span><br />
<span style="font-family: Verdana,sans-serif;">Roast the peanuts and set aside to cool. </span><br />
<span style="font-family: Verdana,sans-serif;"></span><br />
<span style="font-family: Verdana,sans-serif;">Chop the onion, green chillies and coriander. </span><br />
<span style="font-family: Verdana,sans-serif;"></span><br />
<span style="font-family: Verdana,sans-serif;">In a spoon of oil fry the onion, green chillies and coriander for a couple of minutes or until the raw smell is lost (ensure the onions don’t turn brown). Add cumin seeds, sauté once and set aside to cool. </span><br />
<span style="font-family: Verdana,sans-serif;"></span><br />
<span style="font-family: Verdana,sans-serif;">Once at room temperature, grind together the fried onions, coriander, green chillies, cumin seeds and roasted peanuts to a fine and smooth paste. </span><br />
<span style="font-family: Verdana,sans-serif;"></span><br />
<span style="font-family: Verdana,sans-serif;">Heat oil in a pan/kadai. Add red chillies and mustard seeds. As they pop, add black gram, curry leaves and a pinch of asafoetida. </span><br />
<span style="font-family: Verdana,sans-serif;"></span><br />
<span style="font-family: Verdana,sans-serif;">Pour the seasoning over the above ground paste. </span><br />
<span style="font-family: Verdana,sans-serif;"></span><br />
<span style="font-family: Verdana,sans-serif;">Peanut and onion chutney or palli ulli pachadi as it is referred to in Telugu makes a great combo with crisp n hot dosas. It goes reasonably well with idlis, vadas, phulkas and hot oiled rice too. </span></div>
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Pratneehttp://www.blogger.com/profile/12505096802594505993noreply@blogger.com4tag:blogger.com,1999:blog-5872670706031328105.post-30414563791003357702012-10-24T02:52:00.000-07:002012-11-12T04:17:08.610-08:00 Otthu Shaavige payasa/Rice sevai kheer <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana,sans-serif;">A very happy Dussera to all of you. Let this Dussera bring you lots of happiness and prosperity. </span></div>
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<span style="font-family: Verdana,sans-serif;">We have written about <a href="http://thrillingtreats.blogspot.com/2012/03/saarsotluotthu-shavigerice-sevai.html" target="_blank">ottu shaavige or rice sevai</a> previously. Payasam or kheer is a simple sweet with this sevai and a quick one with a a traditional feel, ideal for a festival and perfect for this Dusshera. Also with eid-Al adha round the corner, shaavige payasa is a superb alternative for <a href="http://thrillingtreats.blogspot.com/2010/09/sheer-kurma.html" target="_blank">sheer kurma</a>. </span></div>
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<a href="http://2.bp.blogspot.com/-PQEKIA9gClo/UIe5WU2EaSI/AAAAAAAAKAg/D6eTgsO2hm0/s1600/shaavige+payasa.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="338" src="http://2.bp.blogspot.com/-PQEKIA9gClo/UIe5WU2EaSI/AAAAAAAAKAg/D6eTgsO2hm0/s400/shaavige+payasa.png" width="400" /></a></div>
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<span style="font-family: Verdana,sans-serif;">To watch how the rice sevai kheer is made, please click <a href="http://youtu.be/6zdZAJj_n8s" target="_blank">here</a>.</span><br />
<span style="font-family: Verdana,sans-serif;"> </span><br />
<span style="font-family: Verdana,sans-serif;">Preparation time: 10-15 mins </span><br />
<span style="font-family: Verdana,sans-serif;"></span><br />
<span style="font-family: Verdana,sans-serif;">Ingredients: </span><br />
<span style="font-family: Verdana,sans-serif;"></span><br />
<span style="font-family: Verdana,sans-serif;"><a href="http://thrillingtreats.blogspot.com/2012/03/saarsotluotthu-shavigerice-sevai.html" target="_blank">Rice sevai</a> 1 cup</span><br />
<span style="font-family: Verdana,sans-serif;"><a href="http://thrillingtreats.blogspot.com/search?q=paalu" target="_blank">Milk (Paalu)</a> 1 cup</span><br />
<span style="font-family: Verdana,sans-serif;">Sugar 1 cup</span><br />
<span style="font-family: Verdana,sans-serif;">Cardamom (Elaichi/yellakai) 2</span><br />
<span style="font-family: Verdana,sans-serif;">Ghee 2 tsp</span><br />
<span style="font-family: Verdana,sans-serif;">Cashews 4-5 </span><br />
<span style="font-family: Verdana,sans-serif;">Raisins 4-5</span><br />
<span style="font-family: Verdana,sans-serif;">Saffron (kesar) for garnish </span><br />
<span style="font-family: Verdana,sans-serif;"></span><br />
<span style="font-family: Verdana,sans-serif;"></span><span style="font-family: Verdana,sans-serif;">Method: </span><span style="font-family: Verdana,sans-serif;"></span><br />
<span style="font-family: Verdana,sans-serif;"></span><br />
<span style="font-family: Verdana,sans-serif;">Pour boiling hot water over the rice sevai and leave them to turn soft. </span><br />
<span style="font-family: Verdana,sans-serif;"></span><br />
<span style="font-family: Verdana,sans-serif;">Boil milk. Add the softened sevai, sugar, cardamom, and leave to cook for a couple of minutes. </span><br />
<span style="font-family: Verdana,sans-serif;"></span><br />
<span style="font-family: Verdana,sans-serif;">Heat ghee and roast the cashews and raisins. Garnish the kheer with the cashews, raisins and saffron. </span><br />
<span style="font-family: Verdana,sans-serif;"></span><br />
<span style="font-family: Verdana,sans-serif;">Sweet and slurpy, shaavige payasa can be served hot or chilled. </span><br />
<span style="font-family: Verdana,sans-serif;"></span><br />
<span style="font-family: Verdana,sans-serif;">Wishing everyone a Very grand Dussera, here’s another glimpse of our Golu/Bommala Koluvu:</span></div>
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<a href="http://2.bp.blogspot.com/-ohdixgr48es/UIe5epySWvI/AAAAAAAAKAo/sKBd7KKcyvc/s1600/bombe2.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="548" src="http://2.bp.blogspot.com/-ohdixgr48es/UIe5epySWvI/AAAAAAAAKAo/sKBd7KKcyvc/s640/bombe2.png" width="640" /></a></div>
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Pratneehttp://www.blogger.com/profile/12505096802594505993noreply@blogger.com0tag:blogger.com,1999:blog-5872670706031328105.post-80114378677883712322012-10-22T08:53:00.000-07:002012-10-22T08:54:23.045-07:00Kadalai sundal/Chickpea salad <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">The most important days of Dussera are here and the festivities are on in full swing at home as well. With the dolls and friends dropping in to have a look, the days are just more fun. Some yummy sundal completes all the fun. </span></span></div>
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<a href="http://1.bp.blogspot.com/-HMDAeNztit4/UIVrXhkIOVI/AAAAAAAAJ_M/dgrlryMN1Yo/s1600/Sundal.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="436" src="http://1.bp.blogspot.com/-HMDAeNztit4/UIVrXhkIOVI/AAAAAAAAJ_M/dgrlryMN1Yo/s640/Sundal.png" width="640" /></a></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><br /></div>
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Preparation time: 10-15 mins </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Serves: 2 </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Ingredients: </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><a href="http://thrillingtreats.blogspot.com/search?q=kabuli" target="_blank">Chickpeas</a> (kabuli channa/ senagalu) 1 cup (100 gms) </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Green chillies 2 </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Cumin seeds 2 tsp </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Chopped coriander 1/8th cup </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Fresh and grated coconut 1/8th cup </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Fresh and grated mango 1/4th cup </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Refined cooking oil 1 tbsp </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Mustard seeds 1 tsp </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Black gram 1 tsp </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Curry leaves 4-5 </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Pinch of asafoetida </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Pinch of turmeric </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Salt to taste </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Method: </span> <span style="font-family: Verdana,sans-serif;"></span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Soak the chickpeas over night or for around 10-12 hours. Add a pinch of turmeric and pressure cook to 7 or 8 whistles. Drain and set aside. </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Heat oil in a pan and add mustard seeds, as they pop add green chillies, cumin seeds, black gram, curry leaves and a pinch of asafoetida. Pour this seasoning over the chickpeas. </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Add fresh coconut, mango and coriander. Add salt to taste and mix well. </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Serve as naivedyam to all the dolls. Here is another glimpse of our dolls: </span></span></div>
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<a href="http://4.bp.blogspot.com/-VEUImk1nW-s/UIVrfnA3i7I/AAAAAAAAJ_U/u7U-MyXDeSc/s1600/venkateshwara.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="436" src="http://4.bp.blogspot.com/-VEUImk1nW-s/UIVrfnA3i7I/AAAAAAAAJ_U/u7U-MyXDeSc/s640/venkateshwara.png" width="640" /></a></div>
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Pratneehttp://www.blogger.com/profile/12505096802594505993noreply@blogger.com4tag:blogger.com,1999:blog-5872670706031328105.post-52965073385583115112012-10-20T02:27:00.000-07:002012-10-20T02:27:26.720-07:00Chintapandu pulihara and pulihara pulusu/Andhra Tamarind rice <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">With Navratri on, work has just tripled. We already have the Bengaluru version of <a href="http://thrillingtreats.blogspot.com/2010/11/puliyogre-and-puliyogre-gojju.html" target="_blank">puliyogre paste and puliyogre</a> posted; this one is the Telugu version. Pulihara is a blessing in disguise especially during the festival season. With the dolls up this time as well, the pulihara paste or pulihara pulusu as it is referred to in Telugu came in as a savior, both on time and work. </span></span><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"> </span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Thank you Bamma garu for this solution. </span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><br /><b><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Pulihara pulusu/Tamarind rice paste </span></span></b><a href="http://3.bp.blogspot.com/-Klhb2LQggi4/UIJryhxZe0I/AAAAAAAAJ50/kORgkd86tNU/s1600/pulihara+pulusu.png" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="273" src="http://3.bp.blogspot.com/-Klhb2LQggi4/UIJryhxZe0I/AAAAAAAAJ50/kORgkd86tNU/s400/pulihara+pulusu.png" width="400" /></a><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><a href="http://thrillingtreats.blogspot.com/search?q=chinta" target="_blank">Tamarind</a> (chinta pandu) 250 gm </span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Turmeric powder (pasupu) 1 tsp</span></span><a href="http://3.bp.blogspot.com/-Klhb2LQggi4/UIJryhxZe0I/AAAAAAAAJ50/kORgkd86tNU/s1600/pulihara+pulusu.png" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Curry leaves 10-12 </span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Green chillies 5-6 </span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Jaggery 1 tbsp </span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Salt to taste </span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Method: </span> <span style="font-family: Verdana,sans-serif;"></span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Soak tamarind in warm water until it turns soft. This should take around half an hour or more. </span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Do not squeeze the tamarind. Instead, add the tamarind and the water to the blender and grind to a soggy paste. </span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Pour into a pan and place on heat. Add turmeric powder, salt, green chillies, curry leaves and jaggery and leave to boil until the chillies are cooked. A distinct aroma will denote the cooked green chillies. Set aside. </span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">When cooled to room temperature, store in an airtight container. Pulihara pulusu or paste stays good for around a month. </span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><br /><b><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><a href="http://1.bp.blogspot.com/-XHBRWpXavI8/UIJsMc7nzqI/AAAAAAAAJ58/HDr79zCakvo/s1600/pulihara.png" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="261" src="http://1.bp.blogspot.com/-XHBRWpXavI8/UIJsMc7nzqI/AAAAAAAAJ58/HDr79zCakvo/s400/pulihara.png" width="400" /></a>Pulihara </span></span></b><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Ingredients: </span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Cooked rice 1 cup </span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Pulihara pulusu/paste 1 tbsp </span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Refined cooking oil 2 tbsp </span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Mustard seeds 1 tsp </span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Red chillies 4 </span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Bengal gram 1 tbsp </span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Black gram 1 tbsp </span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Pinch of asafoetida </span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Salt to taste </span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Method: </span> <span style="font-family: Verdana,sans-serif;"></span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Grease hot and cooked rice with oil and set aside. </span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Heat oil in a pan and add mustard seeds. As they pop, add red chillies, Bengal gram, black gram and a pinch of asafoetida. </span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Pour the seasoning over the rice. Add the pulihara pulusu/paste, adjust the salt and mix well to evenly spice the rice. </span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Pulihara is ready to be served. </span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"> A must in every Telugu home for any festival, we are enjoying pulihara almost every day this Navratri, thanks to the pulihara pulusu. Building the festive mood, here’s a glimpse of this year’s bommala koluvu/bommai golu/Bombe mane:</span></span></div>
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<a href="http://2.bp.blogspot.com/-qUVS5FPwzmU/UIJsrm3Y1FI/AAAAAAAAJ6E/5ePw95ffOmI/s1600/bombe+golu.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="339" src="http://2.bp.blogspot.com/-qUVS5FPwzmU/UIJsrm3Y1FI/AAAAAAAAJ6E/5ePw95ffOmI/s640/bombe+golu.png" width="640" /></a></div>
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Pratneehttp://www.blogger.com/profile/12505096802594505993noreply@blogger.com3tag:blogger.com,1999:blog-5872670706031328105.post-25514800907934805092012-10-15T01:50:00.001-07:002012-10-15T01:50:15.190-07:00Beans sambar/Beans pulusu/Beans huli<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Another of our regular sambar recipes, this one is high on nutrition content. </span></span><br /><div style="text-align: justify;">
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<a href="http://1.bp.blogspot.com/-2G7TI83fNiE/UHvNmKK-geI/AAAAAAAAJ20/8ClDmrijJ_I/s1600/beans+sambar.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"></a><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Preparation time: 20-25 mins </span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Serves: 2 </span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Ingredients: </span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><a href="http://thrillingtreats.blogspot.com/search?q=french%20beans" target="_blank">French beans</a> 1/4th kilo </span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Pigeon peas (<a href="http://thrillingtreats.blogspot.com/search?q=kandipappu" target="_blank">Kandipappu</a>/toor dal) 1 cup </span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Sambar powder 1 tbsp </span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Ghee 1 tbsp </span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Mustard seeds 1tsp </span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Curry leaves 4-5 </span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Sambar chillies 2 </span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Tamarind 1 blob </span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Pinch of asafoetida </span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Salt to taste </span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Method: </span> <span style="font-family: Verdana,sans-serif;"></span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Wash and cut the French beans, pluck off the fibrous strings on each side and cut to half a finger length pieces. </span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><a href="http://1.bp.blogspot.com/-2G7TI83fNiE/UHvNmKK-geI/AAAAAAAAJ20/8ClDmrijJ_I/s1600/beans+sambar.png" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="273" src="http://1.bp.blogspot.com/-2G7TI83fNiE/UHvNmKK-geI/AAAAAAAAJ20/8ClDmrijJ_I/s400/beans+sambar.png" width="400" /></a>Add around a cup of water, cover and leave to boil. It should take around 10 to 15 mins. </span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Boil/pressure cook to 4 whistles the pigeon peas. Set aside. </span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">When the beans feel cooked, add a spoonful of sambar powder, a blob of tamarind, cooked pigeon peas and salt to taste. Leave to boil until a soupy texture seeps in. This should take around 5 mins. </span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Heat ghee/oil in a pan. Add mustard seeds and as they pop, sambar chillies, a pinch of asafoetida and curry leaves. </span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"> </span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Season the sambar with this tempering and garnish with grated coconut (optional). </span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Beans sambar will forever accompany ghee topped rice and papads. </span></span></div>
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Pratneehttp://www.blogger.com/profile/12505096802594505993noreply@blogger.com2tag:blogger.com,1999:blog-5872670706031328105.post-40030327115965088542012-10-10T07:33:00.000-07:002012-11-27T05:20:29.971-08:00Kakarakaya vepudu/Bitter gourd fry/Karela fry <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Bitter gourd is a personal favorite but not really sought for at home. Bitter gourd fry however has changed the scenario. It is the most welcome curry on any day. </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">T<span style="font-size: small;">o see how K<span style="font-size: small;">a</span>rela Fry is <span style="font-size: small;">made, please click <a href="http://youtu.be/lQenRi5XEU0" target="_blank">here</a>.</span></span> </span></span></div>
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<a href="http://1.bp.blogspot.com/-BS1dXPI7p5k/UHWG3gwiCQI/AAAAAAAAJ18/QPbHVnJjzCs/s1600/kakarakaya+vepudu.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="306" src="http://1.bp.blogspot.com/-BS1dXPI7p5k/UHWG3gwiCQI/AAAAAAAAJ18/QPbHVnJjzCs/s400/kakarakaya+vepudu.png" width="400" /></a></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Preparation time: 10-15 mins </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Serves: 2 </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Ingredients: </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><a href="http://thrillingtreats.blogspot.com/search?q=bitter%20gourd" target="_blank">Bitter gourds </a>(karela/kakarakaya) 2 </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Refined cooking oil 1 cup </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Red chilli powder to taste </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Salt to taste </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Method: </span> <span style="font-family: Verdana,sans-serif;"></span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Heat oil in a kadai/pan (bandli/mookudu). </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Wash wipe and chop the bitter gourd into thin circles. The thinner the circles the crisper the fries. </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Fry the circles in lots until they turn brown and crispy. Remove onto a tissue to drain out excess oil. </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Sprinkle red chilli powder, salt and sugar (optional) to taste. </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Hot, sour and crispy Kakarakaya vepudu or bitter gourd/karela fry is had with ghee-topped rice of course, that is the traditional way. It tastes great when dipped into thick yoghurt and munched away. </span></span></div>
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Pratneehttp://www.blogger.com/profile/12505096802594505993noreply@blogger.com4tag:blogger.com,1999:blog-5872670706031328105.post-33372457001179726412012-10-07T23:26:00.001-07:002012-10-07T23:26:49.401-07:00Brinjal onion sambar <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://2.bp.blogspot.com/-2t506hfzto8/UHJxSSN0yKI/AAAAAAAAJ1I/h6b9_ogac4s/s1600/brinjal+onion+sambar.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="193" src="http://2.bp.blogspot.com/-2t506hfzto8/UHJxSSN0yKI/AAAAAAAAJ1I/h6b9_ogac4s/s400/brinjal+onion+sambar.png" width="400" /></a><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Yes, Brinjals are a favorite and yes, we already have a couple of brinjal sambars up, but there is so much more to write about them. Call it Brinjal and onion sambar or Katrika vengayam sambar or Vankaya ullipaya pulusu or badanekai eerulli huli, as you like it, coz this one is popular in every south Indian home. Brinjal and onion sambar is another for the daily menus. </span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Preparation time: 20-25 mins </span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Serves: 2 </span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Ingredients: </span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><a href="http://thrillingtreats.blogspot.com/search?q=brinjal" target="_blank">Brinjals</a> (Baingan/vankaya) 1/4th kilo </span></span><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"> </span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Onion (<a href="http://thrillingtreats.blogspot.com/search?q=ullipaya" target="_blank">ullipaya</a>) 1 </span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Pigeon peas (toordal/<a href="http://thrillingtreats.blogspot.com/search?q=kandipappu" target="_blank">kandipappu</a>) 1 cup </span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Tamarind/tamarind paste 1 tsp </span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Sambar powder 1 tbsp </span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Ghee 1 tsp </span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Mustard seeds 1 tsp </span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Cumin seeds 1 tsp </span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Curry leaves 1 tsp </span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Pinch of asafoetida </span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Pinch of turmeric </span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Salt to taste </span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Method: </span> <span style="font-family: Verdana,sans-serif;"></span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Wash, add a pinch of turmeric to the pigeon peas and pressure cook to 4 whistles. Alternatively, boil/cook until soft and mash able. Set aside. </span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Cut the onion into cubes and the brinjal into half a finger long pieces. </span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Add around a cup of water to the onion and leave to boil for a couple of minutes. When the raw smell is lost and the onion peels begin to wither off, add the brinjals and stir. Cover and cook for around 10 mins until the brinjals feel cooked. </span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Add a full spoon of sambar powder and stir. Mash and add the pigeon peas and stir the sambar. Add salt to taste and stir again for a couple of mins. </span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Heat ghee/oil in a pan and add mustard seeds and sambar chillies (optional). As they pop add cumin seeds, curry leaves and a pinch of asafoetida. </span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Season the sambar with this tempering. </span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Mix soupy brinjal and onion sambar with a hot cup of ghee-smeared rice and munch along a few papads or some cabbage curry if a health freak. </span></span></div>
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Pratneehttp://www.blogger.com/profile/12505096802594505993noreply@blogger.com2tag:blogger.com,1999:blog-5872670706031328105.post-20665854853171611242012-10-02T23:09:00.002-07:002012-10-03T00:09:14.658-07:00Aloo bajji/Potato fritters<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">It’s getting cooler and the evenings have really been breezy and pleasant here in Dubai. What better time for some hot and crispy bajjis. And aloo bajjis, well they are universal favorites. </span></span><br />
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<a href="http://1.bp.blogspot.com/-upr70Ju3538/UGvURYmS49I/AAAAAAAAJzM/FUfMICo-TGc/s1600/aloo+bajjis.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="273" src="http://1.bp.blogspot.com/-upr70Ju3538/UGvURYmS49I/AAAAAAAAJzM/FUfMICo-TGc/s400/aloo+bajjis.png" width="400" /></a></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Preparation time: 10-15 mins </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Serves: 2 </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Ingredients: </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Potatoes (<a href="http://thrillingtreats.blogspot.com/search?q=aloo" target="_blank">aloo</a>) 2 </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Gram flour (<a href="http://thrillingtreats.blogspot.com/search?q=besan" target="_blank">besan</a>/senagapindi) 1 cup </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Cumin powder (jeera powder/jeelakarra podi) 1tsp </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Red chilli powder/paste 1 tsp </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Refined cooking oil 1 cup </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Salt to taste </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Method: </span> <span style="font-family: Verdana,sans-serif;"></span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Peel and slice the potatoes into thin circles. </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Heat oil in a kadai/pan (bandli /mukudu). </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">To the gram flour, add cumin powder, red chilli powder and a pinch of salt. Add water, whisk to a thick and consistent batter, and dip in the potato slices. Alternatively, add the dry gram flour mixture to the potatoes and beat well for the mixture to stick to the slices. Add water as required to smoothen to a batter. This way the potato slices are well coated. </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Either way, once the potatoes are well coated/dipped into the batter, fry each slice in pre-heated oil until golden brown. </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Remove onto a tissue to drain off excess oil. Piping hot aloo bajjis can be served with any of the <a href="http://thrillingtreats.blogspot.com/search/label/Chutneys%20and%20Pickles" target="_blank">chutneys</a> and sauces. We south Indians include them in the festival menus as well. For now, dig into the crispy aloo bajjis while sipping hot ginger tea.</span></span></div>
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Pratneehttp://www.blogger.com/profile/12505096802594505993noreply@blogger.com3tag:blogger.com,1999:blog-5872670706031328105.post-80441963446445031572012-10-01T00:39:00.001-07:002012-10-07T23:30:23.690-07:00Korivi Karam<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana,sans-serif;"></span><span style="font-family: Verdana,sans-serif;">The name translates to dreadfully hot and implies fiery fire for the tongue. Korivi karam is a popular Andhra chutney that can be stored for long and thus referred to as niluva pachadi in Telugu. There is no dearth for spice with this one and a word of caution for the ones with a sweet tooth, this one’s not for you. The spice lovers, here you go: </span></div>
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<a href="http://3.bp.blogspot.com/-kOqGt_ljUms/UGlGMrHTkWI/AAAAAAAAJxY/bvHx1KTCLoQ/s1600/korivi+karam.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="408" src="http://3.bp.blogspot.com/-kOqGt_ljUms/UGlGMrHTkWI/AAAAAAAAJxY/bvHx1KTCLoQ/s640/korivi+karam.png" width="640" /></a></div>
<span style="font-family: Verdana,sans-serif;">Ingredients: </span><br /><span style="font-family: Verdana,sans-serif;"></span><br /><span style="font-family: Verdana,sans-serif;">Ripened chillies 1 kilo </span><br /><span style="font-family: Verdana,sans-serif;">Tamarind (imli/chintapandu) 1/4th kilo </span><br /><span style="font-family: Verdana,sans-serif;"></span><span style="font-family: Verdana,sans-serif;">Salt 250 gms </span><br /><span style="font-family: Verdana,sans-serif;"></span><span style="font-family: Verdana,sans-serif;">Roasted fenugreek powder (methi powder/menthula podi) 3-4 spoons (20 gms) </span><br /><span style="font-family: Verdana,sans-serif;"></span><span style="font-family: Verdana,sans-serif;">Refined cooking oil 4 tbsp </span><br /><span style="font-family: Verdana,sans-serif;"></span><span style="font-family: Verdana,sans-serif;">Mustard seeds (rai/aavalu) 2 tsp </span><br /><span style="font-family: Verdana,sans-serif;"></span><span style="font-family: Verdana,sans-serif;">Pinch of asafoetida (hing/inguva) </span><br /><span style="font-family: Verdana,sans-serif;"></span><br /><span style="font-family: Verdana,sans-serif;"><b>Notes:</b> </span><span style="font-family: Verdana,sans-serif;"></span><br /><span style="font-family: Verdana,sans-serif;"></span><br /><span style="font-family: Verdana,sans-serif;">For this chutney, ripened chillies and not dried chillies are used. Red and ripe is mantra. Another suggestion is not to use hybrid ones. These are not as spicy as the homogenous ones and the chutney doesn’t last long. </span><br /><span style="font-family: Verdana,sans-serif;"></span><br /><span style="font-family: Verdana,sans-serif;">The chutney should be made in a moisture free environment. Right from the utensils to the storage, ensure everything is clean and dry. The storage jars, in particular need to be airtight and moisture-tight too. </span><br /><span style="font-family: Verdana,sans-serif;"></span><br /><span style="font-family: Verdana,sans-serif;">As mentioned, we need a moisture-free environment, so do not soak the tamarind. Use it as it is, dry and sticky. </span><br /><span style="font-family: Verdana,sans-serif;"></span><br /><span style="font-family: Verdana,sans-serif;">Korivi karam is very spicy chutney, owing to the chillies. It is necessary to have a cup of buttermilk or plain cold yoghurt after enjoying this chutney, advisable to prevent acidity. </span><br /><div style="text-align: center;">
<span style="font-family: Verdana,sans-serif;"></span><a href="http://3.bp.blogspot.com/-u-yNQhZrsw0/UGlGVvPoa_I/AAAAAAAAJxg/qS3TVA66HlE/s1600/korivi+karam+with+rice.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="273" src="http://3.bp.blogspot.com/-u-yNQhZrsw0/UGlGVvPoa_I/AAAAAAAAJxg/qS3TVA66HlE/s400/korivi+karam+with+rice.png" width="400" /></a></div>
<span style="font-family: Verdana,sans-serif;">Method: </span><span style="font-family: Verdana,sans-serif;"></span><br /><span style="font-family: Verdana,sans-serif;"></span><br /><span style="font-family: Verdana,sans-serif;">Dry roast (in a drop of oil) a cup of fenugreek seeds. Cool and grind to a fine powder. </span><br /><span style="font-family: Verdana,sans-serif;"></span><br /><span style="font-family: Verdana,sans-serif;">Remove the stems or heads of the chillies wash and dry them indoors for at least 2 days. This is to ensure the moisture content in the chillies is evaporated. (Generally, we dry them today morning, and then use them tomorrow evening or at most day after morning). </span><br /><span style="font-family: Verdana,sans-serif;"></span><br /><span style="font-family: Verdana,sans-serif;">Grind to a fine paste the chillies, tamarind and salt. To this paste, add the fenugreek powder, mix well and set aside. </span><br /><span style="font-family: Verdana,sans-serif;"></span><br /><span style="font-family: Verdana,sans-serif;">Heat oil and add mustard seeds. As they pop add a pinch of asafoetida. Cool for a couple of minutes and add to the above ground paste. Mix well for the seasoning to seep in. </span><br /><span style="font-family: Verdana,sans-serif;"></span><br /><span style="font-family: Verdana,sans-serif;">Shift the Korivi karam into an air tight, preferably ceramic/glass jar and refrigerate once the chutney is at room temperature. The chutney, if stored properly lasts for a long time, a few months to a year. </span><br /><span style="font-family: Verdana,sans-serif;"></span><br /><span style="font-family: Verdana,sans-serif;">Korivi karam is mixed with ghee topped or oil smeared plain white rice and had. It can also be spread for any bread. The Andhra way is to mix mudda pappu or plain dal, ghee and rice and savor the korivi karam along with the dal rice followed by the glass of thick buttermilk.</span></div>
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<span style="font-family: Verdana,sans-serif;">Ho! Our platter is laid and we are off to put the tongue on fire…</span></div>
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Pratneehttp://www.blogger.com/profile/12505096802594505993noreply@blogger.com2tag:blogger.com,1999:blog-5872670706031328105.post-88146501285022600322012-09-26T06:02:00.000-07:002012-09-26T08:09:26.765-07:00Ratatouille and Pici Pasta <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Thought shifting to Boston would have American influences on a person, but Neeharika seems to be inspired the Italian way. So here’s presenting our latest pasta adventure: </span> </span><br /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><br />Serves: 2 </span> <span style="font-family: Verdana,sans-serif;"><br /><br />Ingredients: </span> <span style="font-family: Verdana,sans-serif;"><br /><br />Olive oil ½ cup </span> <span style="font-family: Verdana,sans-serif;"><br />Onion diced 1 </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Bell peppers 2 <a href="http://2.bp.blogspot.com/-sZrAcE84SeE/UGL8lTX2LEI/AAAAAAAAJwY/b_HhQhpPfa4/s1600/Ratatouille+and+Pici+Pasta.png" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="210" src="http://2.bp.blogspot.com/-sZrAcE84SeE/UGL8lTX2LEI/AAAAAAAAJwY/b_HhQhpPfa4/s400/Ratatouille+and+Pici+Pasta.png" width="400" /></a></span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Brinjals 2 <br />Zucchini 4 <br />Tomatoes 2 <br />Sugar 1 tbsp <br />Chopped rosemary 1tbsp <br />Fresh thyme 1 tbsp <br />Salt to taste <br />Pepper to taste <br /><br />Pici pasta 1 cup </span> <span style="font-family: Verdana,sans-serif;"><br />Chopped parsley 2 tbsp <br /><br />Method: </span> <span style="font-family: Verdana,sans-serif;"><br /><br />Cut the bell peppers into cubes. Peel and chop the tomatoes. Cut the Zucchini into cubes. Peel the brinjals. </span> <span style="font-family: Verdana,sans-serif;"><br /><br />To sweat the brinjal lay the slices on a paper towel and dust moderately with salt. Allow to sweat for around 20-25 mins and with paper towels wipe the bitter juices and salt from each slice. Cut them into half an inch cubes. Alternatively, chop the brinjal to cubes and soak in salted water. </span> <span style="font-family: Verdana,sans-serif;"><br /><br />Heat olive oil in a heavy pot on medium heat. Add onions, peppers, brinjals and zucchini. Cook on medium heat until the vegetables have softened. Add tomatoes and sugar. Turn down the heat and cover the pot for 30 mins. Add the rosemary, thyme, salt and pepper to taste, stir well for 5 mins. </span> <span style="font-family: Verdana,sans-serif;"><br /><br />Drop the pici pasta in a large pot with heavily salted boiling water and cook until about 5 mins. Remove and add a tbsp of olive oil and chopped parsley. </span> <span style="font-family: Verdana,sans-serif;"><br /><br /> Pici pasta with Ratatouille is ready. Garnish with parmesan cheese, serve and enjoy. </span></span></div>
Pratneehttp://www.blogger.com/profile/12505096802594505993noreply@blogger.com0tag:blogger.com,1999:blog-5872670706031328105.post-46622409550538202532012-09-24T00:16:00.001-07:002012-11-28T06:57:09.104-08:00Aratikaya kura/Raw banana curry <div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana,sans-serif;"></span><span style="font-family: Verdana,sans-serif;">Another of the daily curries, soft and bland raw banana curry is a yummy yet simple one.</span><span style="font-family: Verdana,sans-serif;"> </span><br />
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<span style="font-family: Verdana,sans-serif;">Preparation time: 15-20 mins </span><br />
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<span style="font-family: Verdana,sans-serif;">Serves: 2</span><br />
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<span style="font-family: Verdana,sans-serif;">To see how raw banana curry is made, please click <a href="http://youtu.be/vScYDVWDiKk" target="_blank">here</a>.</span><br />
<span style="font-family: Verdana,sans-serif;"> </span><br />
<span style="font-family: Verdana,sans-serif;"></span><a href="http://2.bp.blogspot.com/-ljQQNnsgc8c/UGAH068WsmI/AAAAAAAAJvU/7aSuSCWc52A/s1600/aratikaya+koora.png" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/-ljQQNnsgc8c/UGAH068WsmI/AAAAAAAAJvU/7aSuSCWc52A/s320/aratikaya+koora.png" width="183" /></a><br />
<span style="font-family: Verdana,sans-serif;">Ingredients: </span><br />
<span style="font-family: Verdana,sans-serif;"></span><br />
<span style="font-family: Verdana,sans-serif;"><a href="http://thrillingtreats.blogspot.com/search?q=aratikaya" target="_blank">Raw bananas</a> (aratikaya) 2 </span><br />
<span style="font-family: Verdana,sans-serif;">Refined cooking oil 1 tbsp </span><br />
<span style="font-family: Verdana,sans-serif;">Red chillies 2 </span><br />
<span style="font-family: Verdana,sans-serif;">Mustard seeds (aavalu/rai) 1 tsp </span><br />
<span style="font-family: Verdana,sans-serif;">Cumin seeds (jeelakarra/jeera) 1 tsp </span><br />
<span style="font-family: Verdana,sans-serif;">Pinch of turmeric (pasupu/haldi) </span><br />
<span style="font-family: Verdana,sans-serif;">Pinch of asafoetida (inguva/hing) </span><br />
<span style="font-family: Verdana,sans-serif;">Salt to taste </span><br />
<span style="font-family: Verdana,sans-serif;">Fresh and chopped coriander for garnish </span><br />
<span style="font-family: Verdana,sans-serif;">Fresh and grated coconut for garnish </span><br />
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<span style="font-family: Verdana,sans-serif;"> Method: </span><span style="font-family: Verdana,sans-serif;"></span><br />
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<span style="font-family: Verdana,sans-serif;"></span><span style="font-family: Verdana,sans-serif;">Wash and peel the raw bananas and chop finely or into small pieces. </span><span style="font-family: Verdana,sans-serif;"></span><br />
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<span style="font-family: Verdana,sans-serif;">Heat oil and add the red chillies and mustard seeds. When they pop, add cumin seeds and a pinch of turmeric and asafoetida. </span><br />
<span style="font-family: Verdana,sans-serif;"></span><br />
<span style="font-family: Verdana,sans-serif;">Add the chopped bananas and sauté for a couple of minutes. Add around half a cup of water, cover and cook on simmer for around 5-10 mins. </span><br />
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<span style="font-family: Verdana,sans-serif;">When the bananas feel cooked and are boiled soft, add salt to taste and mix well. </span><br />
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<span style="font-family: Verdana,sans-serif;">Garnish with fresh and chopped coriander, fresh and grated coconut and serve with hot ghee topped rice or Indian bread. </span></div>
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Pratneehttp://www.blogger.com/profile/12505096802594505993noreply@blogger.com8tag:blogger.com,1999:blog-5872670706031328105.post-60088952580314761132012-09-18T09:25:00.000-07:002012-10-01T01:10:28.148-07:00Undrallu and Devudi Undrallu <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-family: Verdana,sans-serif;"></span><span style="font-family: Verdana,sans-serif;">A very Happy Ganesh Chaturthi. It is that time of the year when not just at home but every street is decked up to celebrate. And thanks to globalization, Dubai too looks colorful. </span></div>
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<a href="http://3.bp.blogspot.com/-JP-pL2Tw1AM/UFifrYb-w0I/AAAAAAAAJt4/3LVmjacfJY0/s1600/undrallu.png" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a></div>
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<a href="http://3.bp.blogspot.com/-JP-pL2Tw1AM/UFifrYb-w0I/AAAAAAAAJt4/3LVmjacfJY0/s1600/undrallu.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><br />
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<span style="font-family: Verdana,sans-serif;">Undrallu are a special Naivedyam or Prasad made for Ganesh Chtaurthi, and of course list on Ganapati bappa’s favorites. </span><br />
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<span style="font-family: Verdana,sans-serif;">Thank you Radhika Kandala for the recipes. </span><br />
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<b><span style="font-family: Verdana,sans-serif;">Undrallu </span></b><a href="http://3.bp.blogspot.com/-JP-pL2Tw1AM/UFifrYb-w0I/AAAAAAAAJt4/3LVmjacfJY0/s1600/undrallu.png" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="273" src="http://3.bp.blogspot.com/-JP-pL2Tw1AM/UFifrYb-w0I/AAAAAAAAJt4/3LVmjacfJY0/s400/undrallu.png" width="400" /></a><br />
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<span style="font-family: Verdana,sans-serif;">Preparation time: 30-45 mins </span><br />
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<span style="font-family: Verdana,sans-serif;">Ingredients: </span><br />
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<span style="font-family: Verdana,sans-serif;">Raw Rice (chawal/biyyam) 1 cup </span><br />
<span style="font-family: Verdana,sans-serif;">Bengal gram (chanadal/senaga bedalu) 1/4th cup </span><br />
<span style="font-family: Verdana,sans-serif;">Cumin seeds (jeera/jeelakarra) 1 tsp </span><br />
<span style="font-family: Verdana,sans-serif;">Salt </span><br />
<span style="font-family: Verdana,sans-serif;">Refined cooking oil/ghee 1 tbsp </span><br />
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<span style="font-family: Verdana,sans-serif;">Method: </span><br />
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<span style="font-family: Verdana,sans-serif;">Wash and soak the rice for around 2 hours. Drain and dry the rice. Grind the rice coarse and fine ala semolina. Alternatively, coarse and finely ground rice semolina (biyyam rava) can also be used. However when ground fresh at home, the taste is much better. </span><br />
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<span style="font-family: Verdana,sans-serif;">Add Bengal gram and cumin seeds to the ground rice. For one cup of rice, add 2 cups water and a spoon of oil/ghee and pressure cook to two or 3 whistles. The mixture should be almost cooked and not turn hard and brittle else it wouldn’t mould easily into balls. Thus, ensure it is not overcooked. It might be appropriate to cook on the slow flame for a couple of whistles or around 10 minutes. Set aside to cool. </span><br />
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<span style="font-family: Verdana,sans-serif;">When at room temperature, roll into balls. Undrallu are done and generally served along with spicy and fresh <a href="http://thrillingtreats.blogspot.com/2009/09/allam-pachadiginger-chutney.html" target="_blank">ginger chutney</a>. </span><br />
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<b><span style="font-family: Verdana,sans-serif;">Devudi Undrallu/God’s Undrallu </span></b><br />
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<span style="font-family: Verdana,sans-serif;">This is a variation of the undrallu. Devudi undrallu or God’s undrallu as the name suggests are another of Ganesha’s favorite and cooked specially for him. Popular in most parts of Andhra Pradesh, these Devudi undrallu are tied into a muslin cloth and hung over Ganapathi Bappa’s shoulder, dangling below his large ears on each side just before the Visarjan or farewell, so that little Ganesha can munch them as he swims his way to Kailash or his Parents’ abode. </span><br />
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<span style="font-family: Verdana,sans-serif;">Ingredients: </span><br />
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<a href="http://1.bp.blogspot.com/-x3fD2cSzXJ8/UFlujyT3lRI/AAAAAAAAJuY/fhO46oi9NeY/s1600/devudi+undrallu.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="305" src="http://1.bp.blogspot.com/-x3fD2cSzXJ8/UFlujyT3lRI/AAAAAAAAJuY/fhO46oi9NeY/s320/devudi+undrallu.png" width="320" /></a></div>
<span style="font-family: Verdana,sans-serif;"><a href="http://thrillingtreats.blogspot.com/search?q=biyyampindi" target="_blank">Rice flour</a> 1 cup </span><br />
<span style="font-family: Verdana,sans-serif;">Jaggery 1/4th cup </span><br />
<span style="font-family: Verdana,sans-serif;">Milk 1/4th cup </span><br />
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<span style="font-family: Verdana,sans-serif;">Method: </span><br />
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<span style="font-family: Verdana,sans-serif;">Grate/powder the jaggery fine. </span><br />
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<span style="font-family: Verdana,sans-serif;">Mix all the ingredients to a smooth dough ala a chapati/roti dough. Generally fresh milk (unboiled) is used. </span><br />
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<span style="font-family: Verdana,sans-serif;">Take small lumps and roll into smooth and fine balls. For the prasad/naivedyam generally 21 such undrallu are made. </span><br />
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<span style="font-family: Verdana,sans-serif;">Serve Ganesha with a few, pack a couple of them for his trip and enjoy the remaining. </span><br />
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<span style="font-family: Verdana,sans-serif;">For now, let us all usher Vigneshwara into our lives and pray for sweetness galore. Happy Ganesh Chaturthi to you and your family. </span></div>
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Pratneehttp://www.blogger.com/profile/12505096802594505993noreply@blogger.com2tag:blogger.com,1999:blog-5872670706031328105.post-32260038944903997182012-09-16T04:28:00.000-07:002012-11-13T04:29:11.851-08:00Cherry gojju <div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://1.bp.blogspot.com/-76ioxZocqTA/UFW2b1D1xwI/AAAAAAAAJsI/jFtCp1ejtgk/s1600/cherry+gojju.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="273" src="http://1.bp.blogspot.com/-76ioxZocqTA/UFW2b1D1xwI/AAAAAAAAJsI/jFtCp1ejtgk/s400/cherry+gojju.png" width="400" /></a></div>
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<a href="http://2.bp.blogspot.com/-peft2WKppro/UFW2gtFqzqI/AAAAAAAAJsQ/JHKiwu74zyU/s1600/red+cherries.png" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><span style="font-family: Verdana,sans-serif;"></span><br />
<span style="font-family: Verdana,sans-serif;">Preparation time: 10-15 mins </span><br />
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<span style="font-family: Verdana,sans-serif;">Serves: 2 </span><br />
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<span style="font-family: Verdana,sans-serif;">Ingredients: </span><br />
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<span style="font-family: Verdana,sans-serif;">Red cherries 3/4th tin </span><br />
<span style="font-family: Verdana,sans-serif;">Olive oil 2-3 tsps </span><br />
<span style="font-family: Verdana,sans-serif;"></span><span style="font-family: Verdana,sans-serif;">Red chillies 2 </span><br />
<span style="font-family: Verdana,sans-serif;"></span><span style="font-family: Verdana,sans-serif;">Fenugreek seeds (methi seeds/menthulu) 1tsp </span><br />
<span style="font-family: Verdana,sans-serif;"></span><span style="font-family: Verdana,sans-serif;">Cumin seeds (Jeera/jeelakarra) 1tsp </span><br />
<span style="font-family: Verdana,sans-serif;"></span><span style="font-family: Verdana,sans-serif;">Mustard seeds (rai/aavalu) ½ tsp </span><br />
<span style="font-family: Verdana,sans-serif;"></span><span style="font-family: Verdana,sans-serif;">Black gram (Uraddal/uddi pappu) ½ tsp </span><br />
<span style="font-family: Verdana,sans-serif;"></span><span style="font-family: Verdana,sans-serif;">Curry leaves 4 </span><br />
<span style="font-family: Verdana,sans-serif;"></span><span style="font-family: Verdana,sans-serif;">Grated Jaggery (gud/bellam) 1/4th cup </span><br />
<span style="font-family: Verdana,sans-serif;"></span><span style="font-family: Verdana,sans-serif;">Pinch of tamarind </span><br />
<span style="font-family: Verdana,sans-serif;"></span><span style="font-family: Verdana,sans-serif;">Pinch of asafoetida </span><br />
<span style="font-family: Verdana,sans-serif;"></span><span style="font-family: Verdana,sans-serif;">Salt to taste </span><br />
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<span style="font-family: Verdana,sans-serif;"></span><span style="font-family: Verdana,sans-serif;">Method: </span><span style="font-family: Verdana,sans-serif;"></span><br />
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<span style="font-family: Verdana,sans-serif;">Chop the cherries and set aside. </span><br />
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<span style="font-family: Verdana,sans-serif;">In a drop or two of oil, dry roast the red chillies, fenugreek seeds and cumin seeds. Set aside to cool. Once at room temperature grind them to a fine powder. </span><br />
<span style="font-family: Verdana,sans-serif;"></span><br />
<span style="font-family: Verdana,sans-serif;">Heat oil in a pan and add mustard seeds. As they pop add black gram, curry leaves and a pinch of asafoetida. </span><br />
<span style="font-family: Verdana,sans-serif;"></span><br />
<span style="font-family: Verdana,sans-serif;">To the seasoning add the red cherries and keep stirring to cook. Add a couple of spoons of water if required (we did not). Cover and leave to cook until the cherries feel mashed and juicy. </span><br />
<span style="font-family: Verdana,sans-serif;"></span><br />
<span style="font-family: Verdana,sans-serif;">Add a pinch of tamarind, the jaggery, the above ground fenugreek-cumin masala, salt to taste and around a cup of water and mix well for the masala to seep in. </span><br />
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<span style="font-family: Verdana,sans-serif;">Let the gojju cook and thicken. This should take a couple of minutes. </span><br />
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<span style="font-family: Verdana,sans-serif;">Red cherries gojju is done. As mentioned, it makes a great combo with both Indian bread and plain hot rice/curd rice. Sweet, tangy, sour and fruity it is a delight all the way. Dad loved the gojju, clicked and mailed us this picture. </span></div>
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Pratneehttp://www.blogger.com/profile/12505096802594505993noreply@blogger.com2tag:blogger.com,1999:blog-5872670706031328105.post-74572992608914942272012-09-13T21:20:00.000-07:002012-09-13T21:20:27.888-07:00Tomato pappu/ Tomato dal<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Verdana,sans-serif;"></span><span style="font-family: Verdana,sans-serif;">This is a popular, favorite and regarded the best at home. It is what Pavan loves (of course, takes second place in his heart) and is cooked daily at home. So on any day you come home, you will at least find Tomato pappu or dal. </span><span style="font-family: Verdana,sans-serif;"></span><br /><div style="text-align: justify;">
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<a href="http://4.bp.blogspot.com/-_Z7puJUP5Wc/UFKwTgU8CLI/AAAAAAAAJrQ/jKoXPzuwNjg/s1600/tomato+pappu.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><span style="font-family: Verdana,sans-serif;"></span><br /><span style="font-family: Verdana,sans-serif;">Preparation time: 20-25 mins </span><br /><span style="font-family: Verdana,sans-serif;"></span><br /><span style="font-family: Verdana,sans-serif;">Serves: 2 </span><br /><span style="font-family: Verdana,sans-serif;"></span><br /><span style="font-family: Verdana,sans-serif;">Ingredients: </span><br /><span style="font-family: Verdana,sans-serif;"></span><br /><span style="font-family: Verdana,sans-serif;">Pigeon peas (toor dal/ kandipappu) 1 cup </span><a href="http://4.bp.blogspot.com/-_Z7puJUP5Wc/UFKwTgU8CLI/AAAAAAAAJrQ/jKoXPzuwNjg/s1600/tomato+pappu.png" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="390" src="http://4.bp.blogspot.com/-_Z7puJUP5Wc/UFKwTgU8CLI/AAAAAAAAJrQ/jKoXPzuwNjg/s400/tomato+pappu.png" width="400" /></a><br /><span style="font-family: Verdana,sans-serif;"></span><span style="font-family: Verdana,sans-serif;">Tomatoes 2 </span><br /><span style="font-family: Verdana,sans-serif;"></span><span style="font-family: Verdana,sans-serif;">Onion 1 </span><br /><span style="font-family: Verdana,sans-serif;"></span><span style="font-family: Verdana,sans-serif;">Green chillies 2 </span><span style="font-family: Verdana,sans-serif;"></span><br /><span style="font-family: Verdana,sans-serif;">Ginger 1/4th inch </span><br /><span style="font-family: Verdana,sans-serif;"></span><span style="font-family: Verdana,sans-serif;">Refined cooking oil 1 tbsp </span><br /><span style="font-family: Verdana,sans-serif;"></span><span style="font-family: Verdana,sans-serif;">Mustard seeds 1 tsp </span><br /><span style="font-family: Verdana,sans-serif;"></span><span style="font-family: Verdana,sans-serif;">Cumin seeds 1 tsp </span><br /><span style="font-family: Verdana,sans-serif;"></span><span style="font-family: Verdana,sans-serif;">Black gram 1 tsp </span><br /><span style="font-family: Verdana,sans-serif;"></span><span style="font-family: Verdana,sans-serif;">Curry leaves 4-5 </span><br /><span style="font-family: Verdana,sans-serif;"></span><span style="font-family: Verdana,sans-serif;">Fresh and chopped coriander 2 tsp </span><br /><span style="font-family: Verdana,sans-serif;"></span><span style="font-family: Verdana,sans-serif;">Red chilli powder 1-2 tsps </span><br /><span style="font-family: Verdana,sans-serif;"></span><span style="font-family: Verdana,sans-serif;">Pinch of asafoetida (hing) </span><br /><span style="font-family: Verdana,sans-serif;"></span><span style="font-family: Verdana,sans-serif;">Pinch of turmeric (haldi) </span><br /><span style="font-family: Verdana,sans-serif;"></span><span style="font-family: Verdana,sans-serif;">Salt to taste </span><br /><span style="font-family: Verdana,sans-serif;"></span><br /><span style="font-family: Verdana,sans-serif;"></span><span style="font-family: Verdana,sans-serif;">Method: </span><span style="font-family: Verdana,sans-serif;"></span><br /><span style="font-family: Verdana,sans-serif;"></span><br /><span style="font-family: Verdana,sans-serif;">Wash and pressure-cook the pigeon peas to 3 or 4 whistles on simmer. If using a microwave, cook for 15 mins on medium heat, add more water and cook again for 15 minutes for the pigeon peas to mash well. </span><br /><span style="font-family: Verdana,sans-serif;"></span><br /><span style="font-family: Verdana,sans-serif;">Finely chop the onion, tomato, green chillies, ginger and coriander. </span><br /><span style="font-family: Verdana,sans-serif;"></span><br /><span style="font-family: Verdana,sans-serif;">Heat oil in a pan, add mustard seeds and as they pop add the green chillies, ginger, cumin seeds, black gram, curry leaves, coriander and a pinch each of asafoetida and turmeric. </span><br /><span style="font-family: Verdana,sans-serif;"></span><br /><span style="font-family: Verdana,sans-serif;">To the seasoning, add the onions and sauté until golden brown. Add the tomatoes and cook until all of the pieces are mash able. Add water and leave to boil for around `5-8 mins. </span><br /><span style="font-family: Verdana,sans-serif;"></span><br /><span style="font-family: Verdana,sans-serif;">When the tomatoes are soft and mashed, add the pigeon peas and mix well. Add salt to taste, red chilli powder and half a cup of water if necessary. Boil until the pigeon peas are well mashed to a dal consistency. </span><br /><span style="font-family: Verdana,sans-serif;"></span><br /><span style="font-family: Verdana,sans-serif;">Hot and spicy tomato pappu or dal is a rice supplement but makes a good combo with Indian bread too. </span><br /><span style="font-family: Verdana,sans-serif;"></span><br /><span style="font-family: Verdana,sans-serif;">As mentioned, this is Pavan’s favorite and please do drop in when you want to have it from the horses umm Hand. </span><br /><span style="font-family: Verdana,sans-serif;"></span><br /><span style="font-family: Verdana,sans-serif;"> ` </span></div>
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Pratneehttp://www.blogger.com/profile/12505096802594505993noreply@blogger.com2tag:blogger.com,1999:blog-5872670706031328105.post-70669514733929276952012-09-10T02:51:00.000-07:002012-11-13T04:31:16.069-08:00Pineapple Zabardast<div dir="ltr" style="text-align: left;" trbidi="on">
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<a href="http://3.bp.blogspot.com/-_03-SZCbuAQ/UE23JZt20fI/AAAAAAAAJq0/u1QEB95LdMQ/s1600/delmonte+pineapple.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="327" src="http://3.bp.blogspot.com/-_03-SZCbuAQ/UE23JZt20fI/AAAAAAAAJq0/u1QEB95LdMQ/s400/delmonte+pineapple.png" width="400" /></a></div>
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<a href="http://4.bp.blogspot.com/-eojet3GOaRY/UE22lev5myI/AAAAAAAAJqs/6a2LjGbRFSw/s1600/delmonte+ingredients.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><br /></a></div>
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<a href="http://4.bp.blogspot.com/-eojet3GOaRY/UE22lev5myI/AAAAAAAAJqs/6a2LjGbRFSw/s1600/delmonte+ingredients.png" style="margin-left: 1em; margin-right: 1em;"></a><a href="http://4.bp.blogspot.com/-eojet3GOaRY/UE22lev5myI/AAAAAAAAJqs/6a2LjGbRFSw/s1600/delmonte+ingredients.png" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><br /></div>
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<span style="font-family: Verdana,sans-serif;">Preparation time: 15-20 mins </span><br />
<span style="font-family: Verdana,sans-serif;"></span><br />
<span style="font-family: Verdana,sans-serif;">Serves: 4 </span><br />
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<span style="font-family: Verdana,sans-serif;">Ingredients: </span><br />
<span style="font-family: Verdana,sans-serif;"></span><br />
<span style="font-family: Verdana,sans-serif;"><a href="http://thrillingtreats.blogspot.com/search?q=pineapple" target="_blank">Pineapple</a> slices 1 </span><br />
<span style="font-family: Verdana,sans-serif;">Red Cherries ½ cup </span><br />
<span style="font-family: Verdana,sans-serif;">Corn ½ cup </span><br />
<span style="font-family: Verdana,sans-serif;">Tomato and Basil pasta sauce 1 cup </span><br />
<span style="font-family: Verdana,sans-serif;">Olive oil 5tsp </span><br />
<span style="font-family: Verdana,sans-serif;">Carom seeds (ajwain) 1 tsp </span><br />
<span style="font-family: Verdana,sans-serif;">Black cardamom (Bada elaichi) 1 </span><br />
<span style="font-family: Verdana,sans-serif;">Cinnamon stick (Dal chini) ½ </span><br />
<span style="font-family: Verdana,sans-serif;">Red chilli powder 2 tsp </span><br />
<span style="font-family: Verdana,sans-serif;">Cumin powder (jeera powder) 1tsp </span><br />
<span style="font-family: Verdana,sans-serif;">Coriander powder (dhania powder) 1 tsp </span><br />
<span style="font-family: Verdana,sans-serif;">Garam masala 1tsp </span><br />
<span style="font-family: Verdana,sans-serif;">Pepper 1tsp </span><br />
<span style="font-family: Verdana,sans-serif;">Gram flour (besan) 2tbsp </span><br />
<span style="font-family: Verdana,sans-serif;">Chat masala 2 tsp </span><br />
<span style="font-family: Verdana,sans-serif;">Salt to taste </span><br />
<span style="font-family: Verdana,sans-serif;"></span><br />
<span style="font-family: Verdana,sans-serif;"></span><span style="font-family: Verdana,sans-serif;">Method: </span><span style="font-family: Verdana,sans-serif;"></span><br />
<span style="font-family: Verdana,sans-serif;"></span><br />
<span style="font-family: Verdana,sans-serif;">Slice the olives, sprinkle chat masala over them and set aside. </span><br />
<span style="font-family: Verdana,sans-serif;"></span><br />
<span style="font-family: Verdana,sans-serif;">Add water to the gram flour and mix to ensure there are no lumps. Set aside </span><br />
<span style="font-family: Verdana,sans-serif;"></span><br />
<span style="font-family: Verdana,sans-serif;">Heat a little olive oil in a pan, add carom seeds, black cardamom and cinnamon stick. As the carom seeds pop, add the pineapple tidbits, cherries and corn. Mix well; add a cup of water and cover to cook. </span><br />
<span style="font-family: Verdana,sans-serif;"></span><br />
<span style="font-family: Verdana,sans-serif;">In another pan, heat a little more of olive oil and add the tomato basil pasta sauce. Add red chilli powder, cumin powder, coriander powder, garam masala and pepper. Stir until the sauce turns thick and sticky. This should take around 5 minutes. </span><br />
<span style="font-family: Verdana,sans-serif;"></span><br />
<span style="font-family: Verdana,sans-serif;">When the pineapples feel cooked, pour the pasta sauce, gram flour with the water, and a cup or two of water if required and stir to gravy. Add salt to taste and leave to cook for a couple of minutes. </span><br />
<span style="font-family: Verdana,sans-serif;"></span><br />
<span style="font-family: Verdana,sans-serif;">Garnish with the olives before serving with any Indian bread/rice/pav bread. </span><br />
<span style="font-family: Verdana,sans-serif;"></span><br />
<span style="font-family: Verdana,sans-serif;">With the pineapple, cherries and corn being soaked in sugar syrup, there is an inherent sweetness in the recipe. The sauce feels tangy and the spices give it the desi flavor. </span><br />
<span style="font-family: Verdana,sans-serif;"></span><br />
<span style="font-family: Verdana,sans-serif;">The best part, a well-flavored gravy curry without using the knife! With all the ingredients available, the curry is just a moment away. </span></div>
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Pratneehttp://www.blogger.com/profile/12505096802594505993noreply@blogger.com8tag:blogger.com,1999:blog-5872670706031328105.post-82631729317222220012012-09-05T13:57:00.001-07:002012-09-05T13:57:16.390-07:00Fenugreek Soup <div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">The rains have been heavy in India while humidity has caught up four-fold here. What better than a hot bowl of soup, one that works as both an appetizer and insulator from upset stomachs, cold and other rain related health issues? </span></span><br style="font-family: Verdana,sans-serif;" /><div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-GM8CEWr9hGw/UEe8Is5uA5I/AAAAAAAAJpU/-3IIk68m1c8/s1600/menthe+kura+soup.png" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="287" src="http://4.bp.blogspot.com/-GM8CEWr9hGw/UEe8Is5uA5I/AAAAAAAAJpU/-3IIk68m1c8/s320/menthe+kura+soup.png" width="320" /></a></div>
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<br style="font-family: Verdana,sans-serif;" /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Preparation time: 15-20 minutes </span></span><br style="font-family: Verdana,sans-serif;" /><br style="font-family: Verdana,sans-serif;" /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Serves: 2 </span></span><br style="font-family: Verdana,sans-serif;" /><br style="font-family: Verdana,sans-serif;" /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Ingredients: </span></span><br style="font-family: Verdana,sans-serif;" /><br style="font-family: Verdana,sans-serif;" /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><a href="http://thrillingtreats.blogspot.com/search?q=methi%20leaves" target="_blank">Fenugreek leaves</a> (Methi leaves/ Menthinasoppu/menthe kura) 2 bunches </span></span><br style="font-family: Verdana,sans-serif;" /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Almonds (<a href="http://thrillingtreats.blogspot.com/search?q=almonds" target="_blank">badam</a>) 5-10 </span></span><br style="font-family: Verdana,sans-serif;" /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Milk ½ cup </span></span><br style="font-family: Verdana,sans-serif;" /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Pepper to taste </span></span><br style="font-family: Verdana,sans-serif;" /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Salt to taste </span></span><br style="font-family: Verdana,sans-serif;" /><br style="font-family: Verdana,sans-serif;" /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"> </span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Method: </span></span><br style="font-family: Verdana,sans-serif;" /><br style="font-family: Verdana,sans-serif;" /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Soak the almonds for around 10 minutes. Dry and grind to a fine powder. </span></span><br style="font-family: Verdana,sans-serif;" /><br style="font-family: Verdana,sans-serif;" /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Pluck the fenugreek leaves, add half a cup of water and boil until soft and cooked. This will take around 10 minutes on simmer. Set aside to cool. </span></span><br style="font-family: Verdana,sans-serif;" /><br style="font-family: Verdana,sans-serif;" /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Once at room temperature, add the cooked fenugreek leaves and half a cup of milk to the Almond powder and blend to thick and fine paste. </span></span><br style="font-family: Verdana,sans-serif;" /><br style="font-family: Verdana,sans-serif;" /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Pour the paste into a cooking pot/vessel, add 2 cups of water and boil until the soupy texture seeps in. Add salt and pepper to taste as the soup is boiling. </span></span><br style="font-family: Verdana,sans-serif;" /><br style="font-family: Verdana,sans-serif;" /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">If in India, sip hot and sour fenugreek soup, enjoy the rain and keep the chill away. If in the gulf, sip sour and chilled fenugreek soup to keep the humidity off and yourself cool. </span></span></div>
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Pratneehttp://www.blogger.com/profile/12505096802594505993noreply@blogger.com3tag:blogger.com,1999:blog-5872670706031328105.post-76283549739243370942012-08-22T01:24:00.001-07:002012-08-22T01:26:25.616-07:00Gobi Parathas <div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Varun got engaged to Mrudula and that is the reason for a trip to India and the</span></span><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"> rather long break. Congratulations to both of them and welcome to the family Mrudula.</span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Gobi parathas need no introduction. Another from the popular Paratha league, this one is made with cauliflower or phool gobi as it is referred to Hindi. Here is the detailed recipe: </span></span></div>
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<br style="font-family: Verdana,sans-serif;" />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Preparation time: 30-45 mins </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Serves: 4 </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Ingredients: </span></span><br />
<a href="http://4.bp.blogspot.com/-m5ceyCA1Zsc/UDSWawyXXrI/AAAAAAAAJoM/w6N2EjllndI/s1600/gobi+paratha.png" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="276" src="http://4.bp.blogspot.com/-m5ceyCA1Zsc/UDSWawyXXrI/AAAAAAAAJoM/w6N2EjllndI/s400/gobi+paratha.png" width="400" /></a><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Wheat flour 1 cup (200gms) </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><a href="http://thrillingtreats.blogspot.com/search?q=cauliflower" target="_blank">Cauliflower</a> 1 </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Refined cooking oil 1 cup </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Garam masala 1tsp </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Red chilli powder 1 tsp </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Cumin powder 1 tsp </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Coriander powder 1 tsp </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Green chilli 1 </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Coriander 2tsp </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Salt to taste </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Method: </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">To the wheat flour add a few tsp oil, pinch of salt and knead to dough of roti dough consistency using water. Cover and set aside. </span></span><br />
<br style="font-family: Verdana,sans-serif;" />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Finely chop the cauliflower, green chillies and coriander. </span></span><br />
<br style="font-family: Verdana,sans-serif;" />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Heat 2 tbsp oil. Add green chillies, garam masala, red chilli powder, cumin powder, coriander powder, coriander, salt and sauté for a couple of minutes. Add the finely chopped cauliflower and mix well. Cover and set aside to cool. </span></span><br />
<br style="font-family: Verdana,sans-serif;" />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Take small lumps of dough and bail into average sized flat breads (in the size of a poori preferably). Place a spoonful of the cauliflower mixture in the centre on the bailed bread and bring together all the edges to make a dumpling kind of a stuffed ball. Bail again into a flat bread ala a roti. </span></span><br />
<br style="font-family: Verdana,sans-serif;" />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Pre-heat a tawa/pan. Add the paratha and fry for a couple minutes on both sides before adding a tsp of oil/ghee/butter and fry until crisp and light brown. </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Serve hot Gobi or cauliflower parathas with thick and cold yoghurt and spicy green chutney. Try them with a little tomato sauce for the occasional ‘something different’ feeling. </span></span></div>
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Pratneehttp://www.blogger.com/profile/12505096802594505993noreply@blogger.com3tag:blogger.com,1999:blog-5872670706031328105.post-37539522899456667912012-08-02T21:21:00.000-07:002012-08-02T21:47:49.910-07:00Capsicum Chutney<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Andhrites are popular for spicy pickles and chutneys. Anything and everything can be pickled or turned into chutney. One such creation is the capsicum chutney. Another of the quick chutneys, this one is the show stealer whenever included in the menu. </span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Preparation time: 15-20 mins </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Serves: 2 </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"></span></span></div>
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<a href="http://1.bp.blogspot.com/-nJ-U7AH12pA/UBtM_AGnbjI/AAAAAAAAJmg/_6a4HnyNPfI/s1600/capsicum+chutney.png" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="287" src="http://1.bp.blogspot.com/-nJ-U7AH12pA/UBtM_AGnbjI/AAAAAAAAJmg/_6a4HnyNPfI/s400/capsicum+chutney.png" width="400" /></a><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"> </span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Ingredients: </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Large <a href="http://thrillingtreats.blogspot.com/search?q=capsicum" target="_blank">Capsicum</a> 2 </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Mustard seeds (rai/aavalu) 1 tsp </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Red chillies (lal mirchi/endu mirchi) 6 </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Tamarind/tamarind paste 1 tsp </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Refined cooking oil 1 tbsp </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Black gram (Uraddal/uddipappu) 1tsp </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Curry leaves 4-5 </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Pinch of turmeric </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Pinch of asafoetida </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Salt to taste </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Method: </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Wash, wipe and dice the capsicum. </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Dry roast in half tsp of oil a tsp each of mustard seeds, black gram and the red chillies. Set aside to cool and when at room temperature, grind to a fine powder. </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Heat a couple of tsps of oil and add the diced capsicum and a tsp of tamarind paste/ tamarind. Cover and cook until soft. This should take around 5-8 minutes on medium heat. When the raw smell is lost and the capsicum feels soft and cooked remove from the heat and set aside to cool. </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Once at room temperature, blend the above ground powder, cooked capsicum and tamarind. Add salt to taste and blend to a fine paste. </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">For the seasoning, heat the remaining oil, add black gram, curry leaves and a pinch each of turmeric and asafoetida. </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Add the finely blended capsicum paste to this seasoning and cook for a couple of minutes for the paste to absorb the oil. </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Capsicum chutney is a hot rice and Indian bread supplement. Pour a spoon of oil over hot rice, mix in the capsicum chutney, dip into bland onion dal and enjoy. </span></span></div>
</div>Pratneehttp://www.blogger.com/profile/12505096802594505993noreply@blogger.com5tag:blogger.com,1999:blog-5872670706031328105.post-40391379153290540612012-08-01T04:39:00.001-07:002012-08-01T05:01:49.501-07:00Radish Sambar/mullangi pulusu<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">This is a lifetime favorite. It is available every other day at home. Radish sambar is one of the yummiest creations on earth. Glad to have known and relished it to the last drop. </span></span><br />
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<a href="http://2.bp.blogspot.com/-TWxFkUyBj_Y/UBkUwEL_6zI/AAAAAAAAJlw/37xQ9AQIxsE/s1600/mullangi+sambar.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><br /></a></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Preparation time: 25-30 mins </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Serves: 2 </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Ingredients: </span></span><a href="http://2.bp.blogspot.com/-TWxFkUyBj_Y/UBkUwEL_6zI/AAAAAAAAJlw/37xQ9AQIxsE/s1600/mullangi+sambar.png" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="338" src="http://2.bp.blogspot.com/-TWxFkUyBj_Y/UBkUwEL_6zI/AAAAAAAAJlw/37xQ9AQIxsE/s400/mullangi+sambar.png" width="400" /></a><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><a href="http://thrillingtreats.blogspot.com/search?q=radish" target="_blank">Radish</a> (mooli/mullangi) 1 </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><a href="http://thrillingtreats.blogspot.com/search?q=kandipappu" target="_blank">Pigeon peas</a> (toor dal/kandipappu) 1 cup </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Tamarind (imli/chintapandu) 1 blob </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Sambar powder 1 tbsp </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Ghee 2 tsp </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Mustard seeds 1 tsp </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Curry leaves 4-5 </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Red chilli 1 </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Pinch of asafoetida </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Pinch of turmeric </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Salt to taste </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Fresh and grated coconut for garnish </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Method: </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Wash, add a pinch of turmeric and pressure-cook the pigeon peas to 4 whistles. Alternatively boil until soft and well mashed. </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Wash, peel and slice the radish into thin and round circles. </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Add around 1 cup water or water enough to immerse the radish slices, cover and boil on medium heat until soft and cooked. This should take around 10 mins. </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Add a blob of tamarind, the cooked pigeon peas and cook for around 5 mins. </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Add sambar powder, salt and stir well. Leave to boil for a couple of minutes. </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">In the meanwhile, heat ghee in a pan and add a red chilli (optional, in fact small sambar red chillies if you find them) and mustard seeds. As they pop, add the curry leaves and a pinch of asafoetida. </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Season the sambar with this tempering and remove from heat. Garnish with fresh and grated coconut before serving. </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Pour thick and soupy sambar over a cup ghee laden hot rice, mix and have with some tangy lime pickle. As for the radish slices, most of them will dissolve the moment they are on the tongue. If a few are left, dip each in ghee and savor it. YUMMMMMMM! </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">There might be a thousand varieties of radish sambar and an equal number of radish recipes. But nothing in the world can beat this one. This is it! Can’t stop drooling, shall dig into the hot sambar rice NOW… </span></span></div>
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</div>Pratneehttp://www.blogger.com/profile/12505096802594505993noreply@blogger.com0tag:blogger.com,1999:blog-5872670706031328105.post-12843347318108297182012-07-30T02:11:00.001-07:002012-07-30T02:19:49.732-07:00Date and Almond kheer<div dir="ltr" style="text-align: left;" trbidi="on">
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Sravana masam vrathams and Ramadaan Iftars have totally occupied this month. A month of festivities must say. With another round of Mangala gowri vratham and Raksha bandhan coming up, we decided to come up with a sweet recipe - One that serves both as a ‘Naivedyam’ to the Goddess and a welcome drink at Iftars. The icing, it takes less than 10 minutes to prepare this one. </span></span></div>
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<a href="http://4.bp.blogspot.com/-CFWwT-PqWEk/UBZPOjdYFwI/AAAAAAAAJlA/gBuD0_-hWYA/s1600/date+and+almond+kheer.png" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="368" src="http://4.bp.blogspot.com/-CFWwT-PqWEk/UBZPOjdYFwI/AAAAAAAAJlA/gBuD0_-hWYA/s400/date+and+almond+kheer.png" width="400" /></a></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Preparation time: less than 10 minutes </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Serves: 2 </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Ingredients: </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><a href="http://thrillingtreats.blogspot.com/search?q=paalu" target="_blank">Milk</a> 250 ml </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Fresh dates 2 </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><a href="http://thrillingtreats.blogspot.com/search?q=almonds" target="_blank">Almonds</a> 4-5 </span></span><br />
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Cardamom 1 </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Method: </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Pour the milk into a vessel/pot and leave to boil. </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">In the meantime, de-seed the dates and crush the cardamom. </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Blend to a fine paste the dates, cardamom and almonds (fresh and unpeeled). While the dates mash fine, the almonds turn into a coarse powder but blend in with the dates. </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Add this paste to the boiling milk and leave to boil until it thickens to kheer/pudding or milkshake consistency. </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Date and almond kheer has an earthy feel and is sure to taste yummy when served in matkas or clay bowls. If a Naivedyam, serve hot. If for the Iftar, leave to cool, garnish with fresh and roasted pistachios and serve. </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Fresh, nutritious, simple and filling dates and almond kheer is ideal for any and every menu. </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Most of the time, we hear that dates are good for diabetics. The fact is no sweet is good for diabetics. It is advisable not to serve this kheer to diabetics, even if it has just dates and no sugar. </span></span><br />
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Happy Raksha bandhan to all the brothers and sisters and Ramadaan Kareem. </span></span></div>
</div>Pratneehttp://www.blogger.com/profile/12505096802594505993noreply@blogger.com3tag:blogger.com,1999:blog-5872670706031328105.post-51404026046951466542012-07-27T05:40:00.001-07:002012-07-27T05:40:45.455-07:00Sweet Carrot Triangles<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">A very happy Varalakshmi vratham to all of you. Hope the world gets richer and all the economies stabalise soon. Here is what we made for the auspicious day: </span></span><br style="font-family: Verdana,sans-serif;" /><div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-zCu8Mx5N43Q/UBKLacOwe7I/AAAAAAAAJkQ/UaFP9norYPk/s1600/sweet+carrot+trianges.png" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"><img border="0" height="383" src="http://1.bp.blogspot.com/-zCu8Mx5N43Q/UBKLacOwe7I/AAAAAAAAJkQ/UaFP9norYPk/s400/sweet+carrot+trianges.png" width="400" /></a></div>
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<br style="font-family: Verdana,sans-serif;" /><br style="font-family: Verdana,sans-serif;" /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Preparation time: 25-30 mins </span></span><br style="font-family: Verdana,sans-serif;" /><br style="font-family: Verdana,sans-serif;" /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Ingredients: </span></span><br style="font-family: Verdana,sans-serif;" /><br style="font-family: Verdana,sans-serif;" /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Flour (<a href="http://thrillingtreats.blogspot.com/search?q=maida" target="_blank">Maida</a>) 1 cup </span></span><br style="font-family: Verdana,sans-serif;" /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"><a href="http://thrillingtreats.blogspot.com/search?q=carrot" target="_blank">Carrot</a> 1 </span></span><br style="font-family: Verdana,sans-serif;" /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Sugar 1/4th cup </span></span><br style="font-family: Verdana,sans-serif;" /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Cardomom (Elaichi/yelakkai) 1 </span></span><br style="font-family: Verdana,sans-serif;" /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Almond powder (Badam powder) 2 tsp </span></span><br style="font-family: Verdana,sans-serif;" /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Saffron 2 tsp </span></span><br style="font-family: Verdana,sans-serif;" /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Milk 1 cup </span></span><br style="font-family: Verdana,sans-serif;" /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Refined cooking oil 1cup </span></span><br style="font-family: Verdana,sans-serif;" /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;"> </span></span></div>
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<span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Method: </span></span><br style="font-family: Verdana,sans-serif;" /><br style="font-family: Verdana,sans-serif;" /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Grate the carrot. </span></span><br style="font-family: Verdana,sans-serif;" /><br style="font-family: Verdana,sans-serif;" /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Add the grated carrot to the flour and knead to a dough of poori dough consistency. (Carrot when squeezed oozes out water and that is sufficient to mix the dough. Add Water only if required). </span></span><br style="font-family: Verdana,sans-serif;" /><br style="font-family: Verdana,sans-serif;" /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Grind to a fine powder the sugar, cardamom, badam powder and saffron. </span></span><br style="font-family: Verdana,sans-serif;" /><br style="font-family: Verdana,sans-serif;" /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Bail the dough ala a poori and cut into triangles. Fry until crisp in pre-heated oil. Remove and drain out the oil. </span></span><br style="font-family: Verdana,sans-serif;" /><br style="font-family: Verdana,sans-serif;" /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Sprinkle the sugar mix on the triangles and dip in a cup of boiled milk. Remove and serve dry. </span></span><br style="font-family: Verdana,sans-serif;" /><br style="font-family: Verdana,sans-serif;" /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Alternatively, add the sugar mix to the boiled milk and boil for a few mins. Add the carrot triangles and serve. </span></span><br style="font-family: Verdana,sans-serif;" /><br style="font-family: Verdana,sans-serif;" /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Either way, sweet carrot triangles taste yum. Crisp and light with the right dosage of sweetness they are an instant hit with the young and old. </span></span><br style="font-family: Verdana,sans-serif;" /><br style="font-family: Verdana,sans-serif;" /><span style="font-size: small;"><span style="font-family: Verdana,sans-serif;">Milky and crispy, another of the quick and nutritious sweets, a great for the sravana masam, especially when there is a long list of guests for the evening. </span></span></div>
</div>Pratneehttp://www.blogger.com/profile/12505096802594505993noreply@blogger.com2