tag:blogger.com,1999:blog-316319072024-03-14T14:07:50.426+05:30Archies KitchenMy Experiment with Ingredients @ Archies Kitchen.Unknownnoreply@blogger.comBlogger94125tag:blogger.com,1999:blog-31631907.post-5984820327899612202015-07-14T03:11:00.001+05:302015-07-14T03:14:35.240+05:30Falafel<table>
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<img border="0" height="275" src="http://3.bp.blogspot.com/-Pk-Bd8wOKGA/VaQrYpkXB7I/AAAAAAAAKqU/w5Z60Xwvpz0/s320/Falafel.jpg" width="275" /></a></div>
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<td><b><span style="color: #ff8866; font-size: large;">Falafel with Tzatziki Dip</span></b></td>
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Ground Chickpeas mixed with spices and shallow fried and served with a nice dipping sauce makes a yummy veggie snack. It can also be served with Pita bread to make a whole meal.
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<table>
<tbody>
<tr>
<td><b><span style="color: #ff8866;">Ingredients:</span></b></td>
<td><b><span style="color: #ff8866;">Quantity</span></b></td>
</tr>
<tr>
<td>Chickpeas* </td>
<td>1 cup </td>
</tr>
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<td>Onions finely Chopped </td>
<td>1/4 cup </td>
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<td>Garlic minced </td>
<td>2 nos </td>
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<td>Pepper Powder** </td>
<td>1/2 tsp </td>
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<td>Chili Powder** </td>
<td>1 tsp </td>
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<td>Coriander Powder </td>
<td>1 tsp </td>
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<td>Cumin Powder </td>
<td>1/2 tsp </td>
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<td>Salt </td>
<td>To taste </td>
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<td>Cilantro and/or Parsley </td>
<td>2 tbsp </td>
</tr>
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<td>Baking Powder </td>
<td>1/2 tsp </td>
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<td>All purpose flour*** </td>
<td>1 tbsp + extra for dusting </td>
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<td>Vegetable Oil </td>
<td>For shallow frying </td>
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<td><b><span style="color: #ff8866;">For Tzatziki Dip:</span></b></td>
<td><b><span style="color: #ff8866;">Quantity</span></b></td>
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<td>Cucumber Peeled & grated and water Strained </td>
<td>1 nos </td>
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<td>Greek Yogurt/Thick Yogurt </td>
<td>1/2 cup </td>
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<td>Sour Cream </td>
<td>1/2 cup </td>
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<td>Dill Leaves </td>
<td>2 tbsp </td>
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<td>Salt </td>
<td>To taste </td>
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<td>Garlic Powder </td>
<td>1/2 tsp </td>
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<td>Lemon Juice </td>
<td>1-2 tsp </td>
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</tbody></table>
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<b><span style="color: #ff8866;">Preparation:</span></b><br />
1) Soak the chickpeas for a couple of hours or overnight and pressure cook until well done. Smash them into a coarse to fine paste, without any large pieces.<br />
2) Heat 1 tbsp oil in a pan and add onions and garlic and sauté until the onions turn translucent.<br />
3) Add the sautéed onions and garlic into the smashed chickpeas and add the spices, chili powder, coriander powder, cumin powder, pepper powder and chopped cilantro/parsley.<br />
4) Add one tbsp of all purpose flour and baking soda. Adjust salt as required. Make equal sized balls of the prepared chickpeas and shape into patties and dust it with all purpose flour <br />
5) **** Meanwhile heat enough oil to shallow fry in a pan and shallow fry the prepared patties in the medium hot oil for couple of min's and turn sides and let it cook for a couple of more min's (2-4 min's approximately)#.<br />
6) Serve hot with Tzatziki Dipping sauce.<br />
7) For the Tzatziki dipping sauce, just mix all the ingredients mentioned in Tzatziki Dip.<br />
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<td align="center"><b><span style="color: #ff8866;">Shallow Fry </span></b></td>
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<img border="0" height="175" src="http://3.bp.blogspot.com/-BBf26y6VWUs/VaQrZAClENI/AAAAAAAAKqY/uJpUf3nQZoA/s320/Falafel_Frying.jpg" width="225" /></a>
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<td><b><span style="color: #ff8866;"><br />Note: * You can replace the dry chickpeas and the cooking process with one can chickpeas.<br />
** Adjust chili powder and pepper powder according to your taste.<br />
*** You can use breadcrumbs and egg wash instead of all purpose flour esp. it is good when oven roasted. <br />
**** You also oven roast instead of shallow frying. Bake at 375°F for 12-15 min's on each side and broil for 1-2 min's. <br />
# Shallow fry timing varies on the size of the patties. Experiment with one or two and check if they are cooked well.
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-31631907.post-62613997652630255432015-06-30T00:20:00.001+05:302015-06-30T00:20:19.159+05:30Dry Fruits Milkshake<table>
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<img border="0" height="275" src="http://3.bp.blogspot.com/-ttmR85mxRag/VYmgXVDvXCI/AAAAAAAAKpY/xf3CmKToDH4/s320/IMG_0434.JPG" width="275" /></a></div>
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<td><b><span style="color: #ff8866; font-size: large;">Dry Fruits and Nuts Milkshake</span></b></td>
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I tried to make this dry fruits and nuts milkshake with ice cream to satisfy my carving for Fruit Shop's (on Greams road, Chennai) Jughead special. Thought not exactly the same one as I am not sure what gets into Jughead special, the one I tried was a bit similar to it in taste and texture.
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<table>
<tbody>
<tr>
<td><b><span style="color: #ff8866;">Ingredients:</span></b></td>
<td><b><span style="color: #ff8866;">Quantity</span></b></td>
</tr>
<tr>
<td>Almonds (Soaked and peeled) </td>
<td>5-6 nos </td>
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<td>Cashew </td>
<td>3-5 nos </td>
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<td>Pistachios (shells and skin peeled)</td>
<td>3-4 nos </td>
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<td>Walnuts (shells and skin peeled) (optional) </td>
<td>1-2 nos </td>
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<td>Raisins </td>
<td>3-4 nos </td>
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<td>Dates Deseeded </td>
<td>2-3 nos </td>
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<td>Dried Figs </td>
<td>1-2 nos </td>
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<td>Sugar/honey (optional)* </td>
<td>1-2 tsp </td>
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<td>Milk </td>
<td>1 cup </td>
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<td>Ice Cream (Preferably Vanilla)</td>
<td>1-2 scoops </td>
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<td>Crushed Ice(optional) </td>
<td>3-4 tbsp </td>
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</tbody></table>
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<b><span style="color: #ff8866;">Preparation:</span></b><br />
1) Add 1/4 cup milk and all the nuts and dry fruits and blend into a paste (Not very coarse or not super fine).<br />
2) Add the remaining milk and blend for a couple of seconds.<br />
3) Add the ice cream and crushed ice (if using) and just pulse it to blend well.<br />
4) This holds good into a large serving cup. Serve chill.<br />
<br />
<b><span style="color: #ff8866;">Note: * You need not use sugar/honey. The dry fruits and ice cream add enough sweet taste to the milkshake. <br />** You can use all the nuts and dry fruits or just mix and match of your own choice. <br />*** You can add different flavors like cardamom powder or saffron soaked in milk. <br />**** You can use almond milk instead of milk. </span></b>
Unknownnoreply@blogger.com3tag:blogger.com,1999:blog-31631907.post-49040770595609756892015-06-23T23:20:00.003+05:302015-06-23T23:20:51.760+05:30Strawberry Granita<table>
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<img border="0" height="225" src="http://4.bp.blogspot.com/-NUyvBSvlg_0/VYmbe2wQdQI/AAAAAAAAKpI/owUP1sxLE4w/s320/IMG_9920.JPG" width="275" /></a></div>
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<td><b><span style="color: #ff8866; font-size: large;">Strawberry Granita</span></b></td>
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Cool Strawberry Granita tastes even better during a terrible hot summer day. It is made with simple ingredients but the process and freezing consumes some time.
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<table>
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<tr>
<td><b><span style="color: #ff8866;">Ingredients:</span></b></td>
<td><b><span style="color: #ff8866;">Quantity</span></b></td>
</tr>
<tr>
<td>Fresh Strawberry</td>
<td>3 cups </td>
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<tr>
<td>Sugar </td>
<td>1 Cup (or according to taste) </td>
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<td>Water </td>
<td>1 Cup </td>
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<tr>
<td>Lemon Juice </td>
<td>1-2 tbsp </td>
</tr>
</tbody></table>
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<b><span style="color: #ff8866;">Preparation:</span></b><br />
1) Blend the chopped strawberries, water, lemon juice and sugar together.<br />
2) Place it in a strainer and strain it. Discard the seeds and have a smooth strawberry mixture.<br />
3) Add the strawberry mixture into a big box(freezer safe) and freeze it for 40-45 min's.<br />
4) Take it out of the freezer when it starts to freeze on the sides and still wobbly at the center. Use a fork and scrape the frozen parts from the sides to the center and return back to the freezer. Make sure to scrape the entire mixture well.<br />
5) Repeat the process in step-4 every 30-40 min's for a couple of times. Freeze it for couple of hours or overnight.<br />
6) Remove from freezer and scoop the strawberry granules into a cup and serve immediately. You can return the box into the freezer and use it within a couple of days.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-31631907.post-15224947002337516042015-04-20T07:22:00.001+05:302015-04-20T07:22:29.033+05:30Fish Fingers<table>
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<img border="0" src="http://1.bp.blogspot.com/-rt4jD3LuSpA/VTRbiJIXN2I/AAAAAAAAKm4/Y7b2FxFnAnI/s320/FishFingers_SouthIndian.jpg" height="225" width="275" /></a></div>
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<td><b><span style="color: #ff8866; font-size: large;">Fish Fingers - South Indian Style</span></b></td>
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The fish fingers served at Anjappar has been our favorite dish. As the kids enjoy finger foods, I had tried this fish fingers which turned out quite tasty. This fish finger is marinated with south Indian masala.
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<table>
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<tr>
<td><b><span style="color: #ff8866;">Ingredients:</span></b></td>
<td><b><span style="color: #ff8866;">Quantity</span></b></td>
</tr>
<tr>
<td>Firm boneless fish cut finger size </td>
<td>10-12 nos </td>
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<tr>
<td>Egg </td>
<td>1 nos </td>
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<tr>
<td>Bread Crumbs</td>
<td>1/2 to 1 cup (As required) </td>
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<tr>
<td>Oil</td>
<td>For Deep Frying</td>
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<tr>
<td><b><span style="color: #ff8866;">For Marinade:</span></b></td>
<td><b><span style="color: #ff8866;"></span></b><br /></td>
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<tr>
<td>Turmeric Powder </td>
<td>1 tsp </td>
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<td>Chili Powder </td>
<td>1 tsp </td>
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<td>Coriander Powder </td>
<td>1 tsp </td>
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<td>Cumin Powder </td>
<td>1/4 tsp </td>
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<td>Pepper Powder </td>
<td>1 tsp </td>
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<td>Garam Masala </td>
<td>1/4 tsp </td>
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<td>Mustard Powder (Optional)</td>
<td>1/4 tsp </td>
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<td>All purpose flour</td>
<td>2 tsp </td>
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<td>Lemon Juice </td>
<td>2 tsp </td>
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<td>Salt </td>
<td>To taste </td>
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<tr>
<td colspan = "3"> </td>
<td colspan = "3"> </td>
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<td>Mayonnaise </td>
<td>To serve </td>
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</tbody></table>
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<b><span style="color: #ff8866;">Preparation:</span></b><br />
1) Mix all the ingredients listed for marinade and apply on the cut and cleaned fish fingers and marinate it for 15-20 min's.<br />
2) Beat the egg in a small bowl and spread the bread crumbs on a plate.<br />
3) Heat oil in a shallow pan. Meanwhile prepare the fish fingers for frying.<br />
4) Take the marinated fish fingers and dip them in the egg wash and then roll it on the bread crumbs so that they are in cylindrical shape.<br />
5) Fry them in the heated oil for 4-6 min's or until cooked thoroughly. Make sure to put the oil on medium heat, otherwise the bread crumbs will be overcooked and the fish undercooked. <br />
6) Serve hot with mayonnaise.Unknownnoreply@blogger.com1tag:blogger.com,1999:blog-31631907.post-59068759590241899462015-04-09T08:50:00.000+05:302015-04-09T08:53:25.370+05:30Podi Sambar<table>
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<img border="0" src="http://4.bp.blogspot.com/-Un_9BwqlJhw/VPkvlsRfdAI/AAAAAAAAKlk/ihjhuSAnmE4/s320/Podi_Sambar.jpg" height="225" width="275" /></a></div>
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<td><b><span style="color: #ff8866; font-size: large;">Podi Sambar for Tiffin</span></b></td>
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Podi Sambar is cooked with fresh ground spices and good to be served with Tiffin varieties like idly, dosa, vada and upma. This is my mother's recipe and I just love this one. This can be made as a simple onion sambar or we can add vegetables.
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<table>
<tbody>
<tr>
<td><b><span style="color: #ff8866;">Ingredients:</span></b></td>
<td><b><span style="color: #ff8866;">Quantity</span></b></td>
</tr>
<tr>
<td>Toor Dal </td>
<td>1 cup </td>
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<tr>
<td>Onions finely chopped </td>
<td>2 nos </td>
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<td>Tomatoes finely chopped </td>
<td>2-3 nos </td>
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<td>Tamarind paste </td>
<td>2 tbsp </td>
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<td>Turmeric Powder </td>
<td>1 tsp </td>
</tr>
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<td>Salt </td>
<td>To taste </td>
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<td>Oil </td>
<td>1-2 tbsp </td>
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<td><b><span style="color: #ff8866;">Spice Powder*:</span></b></td>
<td><b><span style="color: #ff8866;"></span></b><br /></td>
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<td>Red Chili </td>
<td>6-8 nos </td>
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<td>Coriander Seeds </td>
<td>1/4 cup </td>
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<td>Cumin Seeds </td>
<td>1 tbsp </td>
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<td>Black Pepper </td>
<td>1 tbsp </td>
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<td>Fenugreek Seeds </td>
<td>1/2 tbsp </td>
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<td>Asafoetida </td>
<td>1/4 tsp </td>
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<tr>
<td>Oil </td>
<td>1/2 tsp </td>
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<td><b><span style="color: #ff8866;">Tempering:</span></b></td>
<td><b><span style="color: #ff8866;"></span></b><br /></td>
</tr>
<tr>
<td>Mustard Seeds </td>
<td>1 tsp </td>
</tr>
<tr>
<td>Cumin Seeds </td>
<td>1 tsp </td>
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<tr>
<td>Urad Dal </td>
<td>1 tsp </td>
</tr>
<tr>
<td>Curry Leaves </td>
<td>1-2 strands </td>
</tr>
<tr>
<td>Dried Red Chili broken</td>
<td>1-2 nos </td>
</tr>
<tr>
<td>Asafoetida </td>
<td>a pinch </td>
</tr>
<tr>
<td>Onion Vadagam (Optional) </td>
<td>1 tsp </td>
</tr>
<tr>
<td>Oil </td>
<td>1 tsp </td>
</tr>
<tr>
<td>Coriander Leaves</td>
<td>To Garnish </td>
</tr>
</tbody></table>
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<b><span style="color: #ff8866;">Preparation:</span></b><br />
1) Cook dal in a pressure cooker with 2 cups water, turmeric powder, salt and a pinch of asafoetida and cook upto 2-3 whistles.<br />
2) Add oil in a saucepan and sauté the onions and let them caramelize.<br />
3) Meanwhile dry roast all the ingredients except red chilies for spice powder. Add oil and roast the red chilies. Blend them into a coarse powder and set aside.<br />
4) Once the onions caramelize, add salt and spice powder and sauté for 1-2 min's.<br />
5) Add the tomatoes and sauté for a min and let it cook for 5-6 min's, then add the tamarind paste and little water, cover and let it cook for few more min's.<br />
6) Add the cooked dal and let it cook for 3-4 min's.<br />
7) Meanwhile in a small pan heat oil and add all the ingredients for tempering and once the mustard sputter add it to the cooked sambar and garnish with chopped coriander leaves and serve hot with your favorite tiffin variety.<br />
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<td><b><span style="color: #ff8866;">Sambar can be made slightly thick or thin in consistency, depending on the main dish you serve with. You can add more water and adjust spices and salt in step-5.</span></b></td>
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<img border="0" src="http://3.bp.blogspot.com/-PdS5rjTNonw/VSXuJKJDsJI/AAAAAAAAKmY/R9Gy1-2LPTM/s320/Podi_Sambar1.jpg" height="175" width="225" /></a>
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<td><b><span style="color: #ff8866;">Note:* You need not add the entire spice powder to the dish. You can preserve the remaining powder in an air tight container for upto a month. <br />You can add vegetables like carrot, beans, potato at step-4, once the onions caramelize and let them cook until the vegetables are cooked and tender in step-5.</span></b>
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Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-31631907.post-74700848210356641632015-03-05T10:53:00.000+05:302015-03-05T10:53:06.110+05:30Garlic and herb Roasted Salmon<table>
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<img border="0" src="http://1.bp.blogspot.com/-58ndwY_vMkA/VPfjJF67bpI/AAAAAAAAKkg/4UvsxMSA1C8/s320/Roasted_Salmon_CornRice.jpg" height="225" width="275" /></a></div>
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<td><b><span style="color: #ff8866; font-size: large;">Roasted Salmon with Garlic and Herbs</span></b></td>
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Roasted Salmon with garlic and herbs is very simple and easy to cook with few ingredients. You can serve it with any roasted veggies or with rice and a dipping sauce.
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<table>
<tbody>
<tr>
<td><b><span style="color: #ff8866;">Ingredients:</span></b></td>
<td><b><span style="color: #ff8866;">Quantity</span></b></td>
</tr>
<tr>
<td>Salmon without skin </td>
<td>1 lb (3-4 pieces) </td>
</tr>
<tr>
<td>Garlic powder </td>
<td>1/2 tsp </td>
</tr>
<tr>
<td>Paprika </td>
<td>1/2 tsp </td>
</tr>
<tr>
<td>Pepper </td>
<td>To taste </td>
</tr>
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<td>Salt </td>
<td>To taste </td>
</tr>
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<td>Dried Parsley </td>
<td>2 tsp </td>
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<td>Dried Dill </td>
<td>1 tsp </td>
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<tr>
<td>Lemon Juice </td>
<td>1-2 tsp </td>
</tr>
<tr>
<td>Olive Oil </td>
<td>1 tbsp </td>
</tr>
<tr>
<td>Turmeric Powder (Optional)*</td>
<td>1/2 tsp </td>
</tr>
</tbody></table>
<br />
<br />
<b><span style="color: #ff8866;">Preparation:</span></b><br />
1) Preheat oven to 400°F and line a baking sheet with foil or spray with cooking spray/oil.<br />
2) Clean the Salmon and pat dry with a kitchen towel.<br />
3) Mix the olive oil, lemon juice, garlic powder, paprika, salt, pepper, dried herbs and turmeric powder (if using). Apply this mixture on the Salmon. Make sure it is coated thoroughly on all sides. Let is marinate for 10-15 min's.<br />
4) Line them on the baking sheet and roast for 20-25 min's, then broil on high for 1-2 min's on each side until they turn crisp**.<br />
5) Serve hot with roasted veggies (like broccoli or zucchini or squash or capsicum) or <a href="http://archieskitchen.blogspot.com/2015/01/corn-rice.html">Corn Rice</a> and with any dipping sauce like ranch or honey mustard.<br />
<br />
<table align="center">
<tbody>
<tr>
<td><b><span style="color: #ff8866;"> </span></b></td>
<td><b><span style="color: #ff8866;"> </span></b></td>
</tr>
<tr>
<td><div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-SHdAB7Z9DDI/VPfjJWAGkwI/AAAAAAAAKkk/evgZGwe6Dps/s1600/Roasted_Salmon_Marinade.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;">
<img border="0" src="http://2.bp.blogspot.com/-SHdAB7Z9DDI/VPfjJWAGkwI/AAAAAAAAKkk/evgZGwe6Dps/s320/Roasted_Salmon_Marinade.jpg" height="175" width="225" /></a>
<a href="http://4.bp.blogspot.com/-D98yKe_Uynk/VPfjJFcYMUI/AAAAAAAAKko/h_Th38YnN14/s1600/Roasted_Salmon_withranch.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-right: 1em;">
<img border="0" src="http://4.bp.blogspot.com/-D98yKe_Uynk/VPfjJFcYMUI/AAAAAAAAKko/h_Th38YnN14/s320/Roasted_Salmon_withranch.jpg" height="175" width="225" /></a></div>
</td>
</tr>
<tr>
<td><b><span style="color: #ff8866;">Note: * I prefer to use Turmeric powder in most of the sea food recipes to get rid of the smell. <br />** Cooking time varies by -5 to +5 min's based on the thickness and size of the Salmon.</span></b>
</td>
</tr>
</tbody></table>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-31631907.post-4134306330886734882015-01-30T02:33:00.004+05:302015-01-30T02:33:57.186+05:30Corn Rice<table>
<tbody>
<tr>
<td><div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-WbXAGSWXSy0/VMpl9nTTptI/AAAAAAAAKjI/SsbXPt-4VKE/s1600/Corn_Rice.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;">
<img border="0" src="http://3.bp.blogspot.com/-WbXAGSWXSy0/VMpl9nTTptI/AAAAAAAAKjI/SsbXPt-4VKE/s320/Corn_Rice.jpg" height="225" width="275" /></a></div>
</td>
<td><b><span style="color: #ff8866; font-size: large;">Corn Citrus Rice with Herbs</span></b></td>
</tr>
</tbody></table>
<hr color="#f6b26b" noshade="" size="2" />
<br />
<br />
Corn Citrus Rice with herbs is with simple flavors, yet tasty and easy to cook. It is the kind of rice cooked and served in restaurants. It is usually served with roasted or grilled or baked or broiled Chicken or Fish or Salmon. I have tried to cook the rice similar to the rice served in Chili's, which is served along with beans and chicken or fish.
<br />
<br />
<table>
<tbody>
<tr>
<td><b><span style="color: #ff8866;">Ingredients:</span></b></td>
<td><b><span style="color: #ff8866;">Quantity</span></b></td>
</tr>
<tr>
<td>Long grain rice </td>
<td>2 cups </td>
</tr>
<tr>
<td>Corn Kernels Canned/Cooked </td>
<td>1/2 cup </td>
</tr>
<tr>
<td>Onions finely chopped </td>
<td>1/4 cup </td>
</tr>
<tr>
<td>Garlic crushed </td>
<td>3-4 nos </td>
</tr>
<tr>
<td>Cilantro Chopped </td>
<td>1-2 tbsp </td>
</tr>
<tr>
<td>Parsley Chopped </td>
<td>1-2 tbsp </td>
</tr>
<tr>
<td>Lemon juice </td>
<td>2-3 tbsp </td>
</tr>
<tr>
<td>Salt </td>
<td>To taste </td>
</tr>
<tr>
<td>Pepper </td>
<td>1 tsp </td>
</tr>
<tr>
<td>Chicken Stock (Optional)</td>
<td>4 cups </td>
</tr>
<tr>
<td>Olive oil/Butter </td>
<td>1-2 tbsp </td>
</tr>
</tbody></table>
<br />
<b><span style="color: #ff8866;">Preparation:</span></b><br />
1) Wash and soak rice for 5-10 min's and set aside.<br />
2) Heat oil in a wok or pan and add the onions and garlic and sauté until the onions are caramelized.<br />
3) Drain and add the rice and sauté (lightly without breaking or smashing the rice) for 2-3 min's.<br />
4) Add the corn, cilantro, parsley, pepper and sauté for 1 more min and then add the chicken stock or water and adjust salt. Let it cook for 15 min's or until the rice is well cooked.<br />
5) Add lemon juice and serve with roasted or baked fish/salmon/chicken or vegetables.
<br /><br />
<b><span style="color: #ff8866;">Note: For a more zesty flavor, you can add the lemon zest and one tbsp of butter.</span></b>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-31631907.post-82847210806244710992015-01-09T04:08:00.001+05:302015-01-09T04:08:26.510+05:30Mushroom Curry<table>
<tbody>
<tr>
<td><div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-ztAT9AOpASk/VK25E1G6wwI/AAAAAAAAKig/S8SZWS5UHuU/s1600/MushroomCurry.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;">
<img border="0" src="http://2.bp.blogspot.com/-ztAT9AOpASk/VK25E1G6wwI/AAAAAAAAKig/S8SZWS5UHuU/s320/MushroomCurry.jpg" height="225" width="275" /></a></div>
</td>
<td><b><span style="color: #ff8866; font-size: large;">Mushroom Curry</span></b></td>
</tr>
</tbody></table>
<hr color="#f6b26b" noshade="" size="2" />
<br />
<br />
Mushroom in onion and tomato gravy is very tasty and easy to cook. It is good to be served with pulao rice or roti.
<br />
<br />
<table>
<tbody>
<tr>
<td><b><span style="color: #ff8866;">Ingredients:</span></b></td>
<td><b><span style="color: #ff8866;">Quantity</span></b></td>
</tr>
<tr>
<td>Mushroom Sliced</td>
<td>1 lb </td>
</tr>
<tr>
<td>Onions Large Cubed</td>
<td>3 nos </td>
</tr>
<tr>
<td>Tomatoes Crushed/puree </td>
<td>1 small can </td>
</tr>
<tr>
<td>Ginger Crushed </td>
<td>1 inch stick</td>
</tr>
<tr>
<td>Garlic Crushed </td>
<td>4-5 nos </td>
</tr>
<tr>
<td>Green Chili </td>
<td>1 nos </td>
</tr>
<tr>
<td>Red Chili Powder </td>
<td>2 tsp </td>
</tr>
<tr>
<td>Coriander Powder </td>
<td>1 tsp </td>
</tr>
<tr>
<td>Cumin Powder </td>
<td>1/4 tsp </td>
</tr>
<tr>
<td>Turmeric Powder </td>
<td>1/2 tsp </td>
</tr>
<tr>
<td>Yogurt whisked </td>
<td>1 cup </td>
</tr>
<tr>
<td>Cashew nuts </td>
<td>2-3 tbsp </td>
</tr>
<tr>
<td>Salt </td>
<td>To taste </td>
</tr>
<tr>
<td>Olive Oil </td>
<td>2-3 tbsp </td>
</tr>
<tr>
<td><b><span style="color: #ff8866;">Tempering:</span></b></td>
<td><b><span style="color: #ff8866;"></span></b><br /></td>
</tr>
<tr>
<td>Cinnamon small stick </td>
<td>1 nos </td>
</tr>
<tr>
<td>Cloves </td>
<td>2 nos </td>
</tr>
<tr>
<td>Cardamom </td>
<td>2 nos </td>
</tr>
<tr>
<td>Bay Leaf </td>
<td>1 nos </td>
</tr>
</tbody></table>
<br />
<br />
<b><span style="color: #ff8866;">Preparation:</span></b><br />
1) Boil water in a sauce pan and add the cubed onions. Let it cook for 4-5 min's or until softened and drain the water.<br />
2) Boil water in another pan and add the sliced mushrooms and let it stay for 2-3 min's and drain the water and set aside.<br />
3) Heat 1 tbsp oil in a pan and add the crushed ginger & garlic, canned tomatoes and tomato paste. Sauté for a 2-3 min's. <br />
4) Add the turmeric powder, chili powder, coriander powder, cumin powder and garam masala powder. Sauté for couple of min's until the raw smell disappear. Let the tomato masala to cool down.<br />
5) Add the boiled onions, cashews and tomato masala into a blender and puree.<br />
6) Heat the remaining oil in the pan and add the whole garam masala listed under the tempering ingredients, green chili, pureed masala and let it cook until any raw smell of the masala disappear.<br />
7) Simmer the stove and add enough salt and whisked yogurt and mix them. Add the mushroom and let it cook for 2-3 min's.<br />
8) Serve with pulao rice or roti.Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-31631907.post-42546312314798418772014-12-28T06:34:00.000+05:302014-12-28T06:39:06.781+05:30Rava Dosa<table>
<tbody>
<tr>
<td><div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-hDLAEQUbx4g/VJ9Tp3uxcoI/AAAAAAAAKhs/f02sq5s940M/s1600/RavaDosa.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;">
<img border="0" src="http://4.bp.blogspot.com/-hDLAEQUbx4g/VJ9Tp3uxcoI/AAAAAAAAKhs/f02sq5s940M/s320/RavaDosa.jpg" height="225" width="275" /></a></div>
</td>
<td><b><span style="color: #ff8866; font-size: large;">Instant Rava Dosa</span></b></td>
</tr>
</tbody></table>
<hr color="#f6b26b" noshade="" size="2" />
<br />
<br />
Instant Rava Dosa is really quick and easy to make. I couldn't get a better picture of the dosa. This was the only left over dosa.
<br />
<br />
<table>
<tbody>
<tr>
<td><b><span style="color: #ff8866;">Ingredients:</span></b></td>
<td><b><span style="color: #ff8866;">Quantity</span></b></td>
</tr>
<tr>
<td>Rava/Sooji </td>
<td>1 cup </td>
</tr>
<tr>
<td>Rice Flour </td>
<td>1 cup </td>
</tr>
<tr>
<td>All purpose Flour </td>
<td>1/2 cup </td>
</tr>
<tr>
<td>Yogurt </td>
<td>2-3 tbsp </td>
</tr>
<tr>
<td>Onion finely chopped (Optional) </td>
<td>1/4 cup </td>
</tr>
<tr>
<td>Ginger Grated </td>
<td>1/2 tsp </td>
</tr>
<tr>
<td>Green Chilies chopped</td>
<td>1-2 nos </td>
</tr>
<tr>
<td>Cumin Seeds </td>
<td>1 tsp </td>
</tr>
<tr>
<td>Black Pepper </td>
<td>1 tsp </td>
</tr>
<tr>
<td>Curry Leaves </td>
<td>1 strand </td>
</tr>
<tr>
<td>Coriander Leaves Chopped</td>
<td>1 tbsp </td>
</tr>
<tr>
<td>Salt </td>
<td>To taste </td>
</tr>
<tr>
<td>Water</td>
<td>As needed</td>
</tr>
<tr>
<td>Oil </td>
<td>For pan roast </td>
</tr>
</tbody></table>
<br />
<br />
<b><span style="color: #ff8866;">Preparation:</span></b><br />
1) Mix all the dry ingredients, Rava, Rice flour and all purpose flour together.<br />
2) Add the beaten yogurt and enough water to make it into a thin batter. Add enough salt.<br />
3) Add chopped onions, grated ginger, chopped green chilies, cumin seeds, black pepper, curry leaves and coriander leaves.<br />
4) Let the batter sit for 30-45 min's.<br />
5) Heat the griddle/dosa tava and pour in the batter. Let it cook for a few min's and then pour in oil to the sides and turn to the other side and let it cook for few min's.<br />
6) Serve hot with <a href="http://archieskitchen.blogspot.com/2013/12/sambar.html">Sambar</a> or <a href="http://archieskitchen.blogspot.com/2013/09/coconut-chutney.html">Coconut Chutney </a> or <a href="http://archieskitchen.blogspot.com/2014/12/tomato-chutney.html">Tomato Chutney</a>.<br />
<br />
<table align="center">
<tbody>
<tr>
<td><b><span style="color: #ff8866;"> </span></b></td>
<td><b><span style="color: #ff8866;"> </span></b></td>
</tr>
<tr>
<td><div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-ScxkorPhngE/VJ9Tp5x6v_I/AAAAAAAAKhw/hD7y17KR3lg/s1600/RavaDosainPan.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;">
<img border="0" src="http://1.bp.blogspot.com/-ScxkorPhngE/VJ9Tp5x6v_I/AAAAAAAAKhw/hD7y17KR3lg/s320/RavaDosainPan.jpg" height="175" width="225" /></a>
<a href="http://2.bp.blogspot.com/-B6anorBXoB0/VJ9TpscZGgI/AAAAAAAAKho/qiv8lPuOdEQ/s1600/RavaDosaServed.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-right: 1em;">
<img border="0" src="http://2.bp.blogspot.com/-B6anorBXoB0/VJ9TpscZGgI/AAAAAAAAKho/qiv8lPuOdEQ/s320/RavaDosaServed.jpg" height="175" width="225" /></a></div>
</td>
</tr>
</tbody></table>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-31631907.post-84669741788025590722014-12-28T05:55:00.000+05:302014-12-28T06:00:36.718+05:30Tomato Chutney<table>
<tbody>
<tr>
<td><div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-J5mMCM1oA6k/VJ9AI2SifPI/AAAAAAAAKhY/cQkAZ9XBTO0/s1600/TomatoChutney.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;">
<img border="0" src="http://2.bp.blogspot.com/-J5mMCM1oA6k/VJ9AI2SifPI/AAAAAAAAKhY/cQkAZ9XBTO0/s320/TomatoChutney.jpg" height="225" width="275" /></a></div>
</td>
<td><b><span style="color: #ff8866; font-size: large;">Tomato Chutney</span></b></td>
</tr>
</tbody></table>
<hr color="#f6b26b" noshade="" size="2" />
<br />
<br />
Thakkali/Tomato chutney is a very good accompaniment with idli or any type of dosa. I have got this recipe from my hubby.
<br />
<br />
<table>
<tbody>
<tr>
<td><b><span style="color: #ff8866;">Ingredients:</span></b></td>
<td><b><span style="color: #ff8866;">Quantity</span></b></td>
</tr>
<tr>
<td>Tomatoes Chopped </td>
<td>4-5 nos </td>
</tr>
<tr>
<td>Onion Chopped </td>
<td>1 nos </td>
</tr>
<tr>
<td>Garlic Peeled</td>
<td>2 nos </td>
</tr>
<tr>
<td>Ginger Chopped</td>
<td>1 tsp </td>
</tr>
<tr>
<td>Dried Red Chili </td>
<td>2-3 nos </td>
</tr>
<tr>
<td>Urad Dal </td>
<td>2 tsp </td>
</tr>
<tr>
<td>Tamarind</td>
<td>1-2 tsp</td>
</tr>
<tr>
<td>Salt </td>
<td>To taste </td>
</tr>
<tr>
<td>Oil </td>
<td>1-2 tbsp </td>
</tr>
<tr>
<td><b><span style="color: #ff8866;">Tempering:</span></b></td>
<td><b><span style="color: #ff8866;"></span></b><br /></td>
</tr>
<tr>
<td>Mustard Seeds </td>
<td>1 tsp </td>
</tr>
<tr>
<td>Urad Dal </td>
<td></td>
</tr>
<tr>
<td>Curry Leaves </td>
<td>1 strand </td>
</tr>
<tr>
<td>Sesame/Gingelly Oil </td>
<td>2 tbsp </td>
</tr>
</tbody></table>
<br />
<br />
<b><span style="color: #ff8866;">Preparation:</span></b><br />
1) Heat oil in a pan and sauté the urad dal, red chilies, onions, garlic and ginger.<br />
2) Once the onions are caramelized, add the tomatoes, tamarind and salt and sauté until tomatoes are well cooked.<br />
3) Let it cool and blend it finely.<br />
4) Heat gingelly oil in a pan and add the ingredients for tempering and when the mustard sputter add the ground chutney and let it cook for few min's and serve it with any kind of dosa or Idli..Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-31631907.post-71028432505596670312014-09-12T10:26:00.000+05:302014-09-12T10:26:18.998+05:30Carrot Halwa<table>
<tbody>
<tr>
<td><div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-5jwdLaUrufs/VBJ6IxEcdEI/AAAAAAAAKcM/T6Tg7ZrWfYI/s1600/CarrotHalwa.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;">
<img border="0" src="http://3.bp.blogspot.com/-5jwdLaUrufs/VBJ6IxEcdEI/AAAAAAAAKcM/T6Tg7ZrWfYI/s1600/CarrotHalwa.jpg" height="225" width="275" /></a></div>
</td>
<td><b><span style="color: #ff8866; font-size: large;">Gajar Ka Halwa</span></b></td>
</tr>
</tbody></table>
<hr color="#f6b26b" noshade="" size="2" />
<br />
<br />
Carrot Halwa is a simple and easy to cook dish. The basic dish can be done with just four major ingredients. You can add the spices and garnishing to enhance taste and look.
<br />
<br />
<table>
<tbody>
<tr>
<td><b><span style="color: #ff8866;">Ingredients:</span></b></td>
<td><b><span style="color: #ff8866;">Quantity</span></b></td>
</tr>
<tr>
<td>Carrot Grated </td>
<td>1 cup </td>
</tr>
<tr>
<td>Sugar </td>
<td>1 cup* </td>
</tr>
<tr>
<td>Milk </td>
<td>1 cup </td>
</tr>
<tr>
<td>Ghee </td>
<td>1-2 tbsp </td>
</tr>
<tr>
<td>Cardamom Powder </td>
<td>1/4 tsp</td>
</tr>
<tr>
<td>Saffron (Optional)</td>
<td>2-4 strands </td>
</tr>
<tr>
<td>Nutmeg (Optional) </td>
<td>a pinch </td>
</tr>
<tr>
<td>Raisins roasted</td>
<td>5-6 nos </td>
</tr>
<tr>
<td>Cashews roasted</td>
<td>5-6 nos </td>
</tr>
<tr>
<td>Almonds/Pista Silvered (Optional) </td>
<td>2-3 nos </td>
</tr>
</tbody></table>
<br />
<br />
<b><span style="color: #ff8866;">Preparation:</span></b><br />
1) Heat the ghee in a pan and add the grated carrot and sauté for few(10-12) min's until the raw smell disappears.<br />
2) Add the sugar and sauté for another 1-2 min's and add the milk into it and let it cook until the carrots are cooked and tender.<br />
3) Meanwhile soak the saffron in 2-3 tbsp of warm water or milk.<br />
4) Mix the soaked saffron, cardamom powder and nutmeg into the Halwa.<br />
5) Garnish with the raisins, cashews and other nuts if using them.<br />
6) It can be served hot and tastes yummy when served with cold vanilla ice cream.<br />
<br />
<table align="center">
<tbody>
<tr>
<td align="center"><b><span style="color: #ff8866;">Carrot Halwa with Condensed Milk </span></b></td>
</tr>
<tr>
<td><div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-LGxkk4MoC44/VBJ6IFPPeZI/AAAAAAAAKcE/y-Rv3MG7pDU/s1600/GajarKaHalwa.jpg" imageanchor="1" style="margin-bottom: 1em; margin-right: 1em;">
<img border="0" src="http://3.bp.blogspot.com/-LGxkk4MoC44/VBJ6IFPPeZI/AAAAAAAAKcE/y-Rv3MG7pDU/s1600/GajarKaHalwa.jpg" height="225" width="375" /></a></div>
</td>
</tr>
<tr>
<td><b><span style="color: #ff8866;">Note:* You can adjust sugar according to your taste. You can also substitute or add half quantity of condensed milk to make it more rich. Khoya is mostly used in this dish. I do not prefer to use it.</span></b>
</td>
</tr>
</tbody></table>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-31631907.post-30930785009897192372014-08-27T11:38:00.001+05:302014-08-27T11:38:05.818+05:30Rasam<table>
<tbody>
<tr>
<td><div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-jx9MWqPXCt4/U_1vVsBN9DI/AAAAAAAAKbo/7Ts1IalEhpQ/s1600/Rasam.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;">
<img border="0" src="http://1.bp.blogspot.com/-jx9MWqPXCt4/U_1vVsBN9DI/AAAAAAAAKbo/7Ts1IalEhpQ/s320/Rasam.JPG" height="225" width="275" /></a></div>
</td>
<td><b><span style="color: #ff8866; font-size: large;">Parupu Thakkali Rasam</span></b></td>
</tr>
</tbody></table>
<hr color="#f6b26b" noshade="" size="2" />
<br />
<br />
Rasam, the South Indian specialty item is part of lunch menu. It is light and the lemon or tamarind used in it helps in digestion. It has got several variations. Everything is unique and tasty.
<br />
<br />
<table>
<tbody>
<tr>
<td><b><span style="color: #ff8866;">Ingredients:</span></b></td>
<td><b><span style="color: #ff8866;">Quantity</span></b></td>
</tr>
<tr>
<td>Toor Dal </td>
<td>1/2 Cup </td>
</tr>
<tr>
<td>Tomatoes</td>
<td>2 big nos </td>
</tr>
<tr>
<td>Garlic Pods </td>
<td>6-7 nos </td>
</tr>
<tr>
<td>Cumin Powder</td>
<td>1/2 tsp </td>
</tr>
<tr>
<td>Rasam Powder </td>
<td>1-1 1/2 tbsp </td>
</tr>
<tr>
<td>Turmeric Powder </td>
<td>1 tsp </td>
</tr>
<tr>
<td>Ginger Powder (or Ginger grated) (optional) </td>
<td>1 tsp </td>
</tr>
<tr>
<td>Lemon Juice* </td>
<td>2-3 tbsp </td>
</tr>
<tr>
<td>Salt </td>
<td>To taste </td>
</tr>
<tr>
<td><b><span style="color: #ff8866;">Tempering:</span></b></td>
<td><b><span style="color: #ff8866;"></span></b><br /></td>
</tr>
<tr>
<td>Mustard Seeds</td>
<td>1 tsp </td>
</tr>
<tr>
<td>Cumin Seeds</td>
<td>1 tsp </td>
</tr>
<tr>
<td>Curry Leaves </td>
<td>1-2 Strands </td>
</tr>
<tr>
<td>Dry Red Chilies halved </td>
<td>1-2 nos </td>
</tr>
<tr>
<td>Garlic Pods Crushed</td>
<td>2-3 nos</td>
</tr>
<tr>
<td>Asafoetida </td>
<td>A pinch </td>
</tr>
<tr>
<td>Oil </td>
<td>1-2 tsp </td>
</tr>
<tr>
<td>Coriander Leaves </td>
<td>To Garnish </td>
</tr>
</tbody></table>
<br />
<br />
<b><span style="color: #ff8866;">Preparation:</span></b><br />
1) Add the Dal, 3 cups water and then add half the turmeric powder, salt, cumin powder and Asafoetida to it in a pressure cooker.<br />
2) Add the tomatoes and garlic pods to the Dal and pressure cook for 2-3 whistles.<br />
3) Let the pressure down and remove the garlic pods and tomatoes from the pressure cooker separately. Remove the skin and crush the tomatoes and garlic well.<br />
4) In a pan add the oil and add all the ingredients for tempering.<br />
5) Once the mustard sputters add the crushed tomatoes and garlic.<br />
6) Add rest of the turmeric powder, rasam powder and ginger powder/grated ginger if using it. Sauté until it mixes well. <br />
7) Add the Dal with the cooked water to it. Let it boil for 5-6 min's, then add the lemon juice to it remove from heat.<br />
8) Garnish with chopped coriander and serve with hot rice.<br />
<br />
<br />
<b><span style="color: #ff8866;">Note: * You can replace the lemon with tamarind water. But need to let it boil for a couple of more min's if you add tamarind water. Also add it before you add Dal.<br /> ** You can add crushed mint to it to make mint rasam.</span></b>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-31631907.post-75346099231769224392014-07-10T04:54:00.001+05:302015-07-14T02:45:12.036+05:30Banana Muffins<table>
<tbody>
<tr>
<td><div class="separator" style="clear: both; text-align: center;">
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<img border="0" src="http://1.bp.blogspot.com/-XpWZGvcsUho/U72h89wMrvI/AAAAAAAAJtE/WNGIkSOEFww/s320/BananaMuffin.jpg" height="225" width="275" /></a></div>
</td>
<td><b><span style="color: #ff8866; font-size: large;">Sweet and Soft Banana Muffins</span></b></td>
</tr>
</tbody></table>
<hr color="#f6b26b" noshade="" size="2" />
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<br />
Tried the banana muffin to get my kids eat some fruits. It came out so soft and sweet. The below recipe makes up to one dozen muffins. You can go ahead and add nuts to the batter, but I didn't want my little one to get choked, therefore avoided nuts. When it is baking time, my daughter is already there ready to help me out.
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<div class="separator" style="clear: both; text-align: center;">
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<img border="0" src="http://3.bp.blogspot.com/-m5QXu8v3JPk/U72h_rOw5RI/AAAAAAAAJtY/m8CSi1nYHiM/s320/BananaMuffin_SamyuHelping.jpg" height="300" width="225" /></a></div>
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<table>
<tbody>
<tr>
<td><b><span style="color: #ff8866;">Ingredients:</span></b></td>
<td><b><span style="color: #ff8866;">Quantity</span></b></td>
</tr>
<tr>
<td>Ripe big Bananas</td>
<td>3 nos </td>
</tr>
<tr>
<td>All-purpose flour </td>
<td>1 1/2 cups </td>
</tr>
<tr>
<td>White Sugar *</td>
<td>3/4 cup </td>
</tr>
<tr>
<td>Egg </td>
<td>1 nos </td>
</tr>
<tr>
<td>Butter softened </td>
<td>1/3 cup </td>
</tr>
<tr>
<td>Baking Powder </td>
<td>1 tsp </td>
</tr>
<tr>
<td>Baking Soda </td>
<td>1/2 tsp </td>
</tr>
<tr>
<td>Salt </td>
<td>1/2 tsp </td>
</tr>
<tr>
<td>Vanilla Essence </td>
<td>2-3 drops </td>
</tr>
<tr>
<td>Brown Sugar + White Sugar (Optional)</td>
<td>2-3 tbsp to sprinkle</td>
</tr>
</tbody></table>
<br />
<br />
<b><span style="color: #ff8866;">Preparation:</span></b><br />
1) Preheat oven to 350°F. Line a 12 cup muffin tin with cupcake liners.<br />
2) Sift the flour, baking powder, baking soda and salt. Mash the bananas well.<br />
3) Beat the sugar, egg, softened butter, vanilla essence and smashed bananas together.<br />
4) Fold in the sifted flour mixture and mix into a smooth batter.<br />
5) Fill the muffin tin upto 3/4 a cup with the batter and sprinkle the sugar on top if using.<br />
6) Bake for 20-25 min's or until done. Let it stand for a couple of min's and it is ready to serve.<br />
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<table align="center">
<tbody>
<tr>
<td><b><span style="color: #ff8866;">Batter scooped into the muffin tin </span></b></td>
<td><b><span style="color: #ff8866;">Muffin baked and ready to eat </span></b></td>
</tr>
<tr>
<td><div class="separator" style="clear: both; text-align: center;">
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<img border="0" src="http://3.bp.blogspot.com/-PeNnytTFPeA/U72h9t8PMVI/AAAAAAAAJtM/-ZOmTSnIFcE/s320/BananaMuffin_Batter.jpg" height="175" width="275" /></a></div>
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<td><div class="separator" style="clear: both; text-align: center;">
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<img border="0" src="http://2.bp.blogspot.com/-7-8x4-g5DjU/U72h-_Jc3XI/AAAAAAAAJtU/EO5NkiIxQyg/s320/BananaMuffin_Baked.jpg" height="175" width="275" /></a></div>
</td>
</tr>
</tbody></table>
<b><span style="color: #ff8866;">Note: * You can use a mixture of 1/2 cup brown sugar and 1/4 cup white sugar.</span></b>Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-31631907.post-33322679625098849492014-07-03T03:04:00.001+05:302014-07-03T03:04:49.655+05:30Mutton Stew<table>
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<td><div class="separator" style="clear: both; text-align: center;">
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<img border="0" src="http://4.bp.blogspot.com/-yLu-cgM2kls/U7R0dglBYxI/AAAAAAAAJso/iOWlh3awKys/s320/MuttonStew.jpg" height="225" width="275" /></a></div>
</td>
<td><b><span style="color: #ff8866; font-size: large;">Lamb and Vegetable Stew</span></b></td>
</tr>
</tbody></table>
<hr color="#f6b26b" noshade="" size="2" />
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<br />
South Indian style mutton stew is lamb/goat cooked along with vegetables in coconut milk. Vegetable stew and chicken stew can be prepared using the same method.
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<br />
<table>
<tbody>
<tr>
<td><b><span style="color: #ff8866;">Ingredients:</span></b></td>
<td><b><span style="color: #ff8866;">Quantity</span></b></td>
</tr>
<tr>
<td>Mutton with bone on cut into medium pieces </td>
<td>1.5 lbs </td>
</tr>
<tr>
<td>Onions finely chopped </td>
<td>2 nos </td>
</tr>
<tr>
<td>Potato cubed </td>
<td>1 nos </td>
</tr>
<tr>
<td>Carrot Chopped</td>
<td>1 nos </td>
</tr>
<tr>
<td>Celery Stalks chopped(Optional)** </td>
<td>1-2 nos </td>
</tr>
<tr>
<td>Tomatoes chopped </td>
<td>2 nos </td>
</tr>
<tr>
<td>Green Chilies </td>
<td>4-5 nos </td>
</tr>
<tr>
<td>Garlic chopped </td>
<td>4-5 nos </td>
</tr>
<tr>
<td>Ginger Garlic Paste </td>
<td>1 tbsp </td>
</tr>
<tr>
<td>Thick Coconut milk </td>
<td>1 cup </td>
</tr>
<tr>
<td>Thin Coconut milk </td>
<td>2 cups </td>
</tr>
<tr>
<td>Cinnamon *</td>
<td>1 inch stick </td>
</tr>
<tr>
<td>Cloves *</td>
<td>2-3 nos </td>
</tr>
<tr>
<td>Cardamom *</td>
<td>2 nos </td>
</tr>
<tr>
<td>Bay leaf *</td>
<td>1 nos </td>
</tr>
<tr>
<td>Black Pepper</td>
<td>1 tsp </td>
</tr>
<tr>
<td>Fennel seeds </td>
<td>1/2 tsp </td>
</tr>
<tr>
<td>Curry Leaves </td>
<td>1 Strand </td>
</tr>
<tr>
<td>Turmeric Powder </td>
<td>1/2 tsp </td>
</tr>
<tr>
<td>Salt </td>
<td>To taste </td>
</tr>
<tr>
<td>Oil </td>
<td>2-3 tbsp </td>
</tr>
<tr>
<td>Fennel & Cumin Seeds Powder </td>
<td>1/4 tsp each </td>
</tr>
<tr>
<td>Dried crushed Rosemary (Optional) **</td>
<td>1 tsp </td>
</tr>
<tr>
<td><b><span style="color: #ff8866;">Tempering:</span></b></td>
<td><b><span style="color: #ff8866;"></span></b><br /></td>
</tr>
<tr>
<td>Mustard Seeds </td>
<td>1 tsp </td>
</tr>
<tr>
<td>Curry Leaves </td>
<td>1-2 Strands </td>
</tr>
<tr>
<td>Fennel Seeds </td>
<td>1/2 tsp </td>
</tr>
<tr>
<td>Pepper crushed </td>
<td>1/2 tsp </td>
</tr>
<tr>
<td>Green Chili </td>
<td>1 nos </td>
</tr>
<tr>
<td>Ghee </td>
<td>1 tbsp </td>
</tr>
</tbody></table>
<br />
<br />
<b><span style="color: #ff8866;">Preparation:</span></b><br />
1) Clean the medium sized mutton pieces and add little salt and turmeric and set aside.<br />
2) Heat oil in a pressure cooker or a sauce pan and add the whole garam masala*, Black Pepper, curry leaves, fennel seeds, green chilies and sauté it for few seconds.<br />
3) Add the chopped onions and chopped garlic and sprinkle enough salt and fry until the onions caramelize. Then add the ginger garlic paste and sauté for 1-2 min's.<br />
4) Add the chopped carrot, potatoes and celery. Sprinkle the fennel and cumin powder and add the rosemary if using it.<br />
5) Stir in the mutton and the chopped tomatoes. <br />
6) Add the thin coconut milk and pressure cook until 3-4 whistles or well cooked if cooking with a sauce pan. Let the pressure release completely and remove the cover. <br />
7) Stir in the thick coconut milk to the cooked mutton stew.<br />
8) Heat ghee in a small sauce pan and add all the ingredients for tempering and once the mustard sputter remove from heat and add it to the stew and serve with appam, rice or parotta .<br />
<br />
<b><span style="color: #ff8866;">Note: ** You can use celery and rosemary for a slightly different taste. <br /> ***You can leave the mutton and add more vegetables like cauliflower, beans and peas to make a vegetable stew or add chicken to make a chicken stew and need not pressure cook.</span></b>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-31631907.post-28040593117921270082014-05-17T09:59:00.001+05:302014-05-17T09:59:56.352+05:30Zucchini & Cheese Patties<table>
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<td><div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-eZc_-QT7ZQA/U3bjctrw7QI/AAAAAAAAJq0/zZ1d873BUxY/s1600/ZucchiniCheesePatties.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;">
<img border="0" src="http://2.bp.blogspot.com/-eZc_-QT7ZQA/U3bjctrw7QI/AAAAAAAAJq0/zZ1d873BUxY/s320/ZucchiniCheesePatties.jpg" height="225" width="275" /></a></div>
</td>
<td><b><span style="color: #ff8866; font-size: large;">Oven Roasted Zucchini and Cheese Cutlets</span></b></td>
</tr>
</tbody></table>
<hr color="#f6b26b" noshade="" size="2" />
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<table>
<tbody>
<tr>
<td><b><span style="color: #ff8866;">Ingredients:</span></b></td>
<td><b><span style="color: #ff8866;">Quantity</span></b></td>
</tr>
<tr>
<td>Zucchini grated </td>
<td>2 nos </td>
</tr>
<tr>
<td>Carrot grated </td>
<td>1 nos </td>
</tr>
<tr>
<td>Potato boiled and smashed </td>
<td>1 nos </td>
</tr>
<tr>
<td>Onion finely chopped </td>
<td>1/4 cup </td>
</tr>
<tr>
<td>Ginger Garlic Paste </td>
<td>1 tsp </td>
</tr>
<tr>
<td>Mozzarella Cheese </td>
<td>1/2 cup </td>
</tr>
<tr>
<td>Cheddar Cheese </td>
<td>1/2 cup </td>
</tr>
<tr>
<td>Egg beaten (optional) </td>
<td>1 nos </td>
</tr>
<tr>
<td>Bread crumbs </td>
<td>1/2 cup </td>
</tr>
<tr>
<td>Pepper </td>
<td>To taste </td>
</tr>
<tr>
<td>Salt </td>
<td>To taste </td>
</tr>
<tr>
<td>Red Chili Powder </td>
<td>1/4 tsp </td>
</tr>
<tr>
<td>Garam Masala Powder (Optional)</td>
<td>1/4 tsp </td>
</tr>
<tr>
<td>Olive Oil </td>
<td>2 tsp + Extra for brushing </td>
</tr>
</tbody></table>
<br />
<br />
<b><span style="color: #ff8866;">Preparation:</span></b><br />
1) Pre-heat the oven to 375°F. Apply olive oil on a baking sheet and set aside.<br />
2) Heat oil in a small pan and sauté the chopped onions and ginger garlic paste for a couple of min's until the onions are slightly caramelized.<br />
3) Mix the grated Zucchini, grated Carrot, smashed potato, sautéed onion and ginger garlic, Mozzarella cheese, Cheddar cheese, pepper, salt, red chili powder, and garam masala powder.<br />
4) Make patties and put them in the egg wash and then coat with bread crumbs.*<br />
5) Line the patties on the baking sheet and brush them with a little oil. <br />
6) Bake them for 12 min's and turn sides and bake them for another 10-12 min's.<br />
7) Broil on high for 1-2 min's on each sides and remove from the baking sheet and serve hot with tomato ketchup or mayo.<br />
<br />
<b><span style="color: #ff8866;">Note: * You can also add the beaten egg and bread crumbs to the mixture on step - 3 if the patties fall apart and not able to take it out of the egg wash. You can try adding little corn starch for the egg when you mix it. I have not tried adding corn starch.</span></b>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-31631907.post-62684891326686061822014-05-10T03:40:00.001+05:302014-05-10T10:25:37.684+05:30Schezwan Fried Rice<table>
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<img border="0" src="http://2.bp.blogspot.com/-mzaoQSwDZdo/U21SlbUxGiI/AAAAAAAAJpg/7rF_KK1v0Mo/s320/SchezwanFriedRice.jpg" height="225" width="275" /></a></div>
</td>
<td><b><span style="color: #ff8866; font-size: large;">Indo-Chinese Schezwan Vegetable Fried Rice</span></b></td>
</tr>
</tbody></table>
<hr color="#f6b26b" noshade="" size="2" />
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<br />
After a short break, back with one of my favorite dish, Indo-Chinese Schezwan Vegetable Fried Rice.
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<table>
<tbody>
<tr>
<td><b><span style="color: #ff8866;">Ingredients:</span></b></td>
<td><b><span style="color: #ff8866;">Quantity</span></b></td>
</tr>
<tr>
<td>Cooked Rice* </td>
<td>3 cups </td>
</tr>
<tr>
<td>Sriracha Hot Chili Sauce** </td>
<td>2-3 tbsp </td>
</tr>
<tr>
<td>Soy sauce </td>
<td>1 tbsp </td>
</tr>
<tr>
<td>Worcestershire sauce (Optional)***</td>
<td>1 tsp </td>
</tr>
<tr>
<td>Vinegar</td>
<td>1 tsp </td>
</tr>
<tr>
<td>Spring/Green Onions Chopped</td>
<td>4-5 stalks </td>
</tr>
<tr>
<td>Garlic Chopped </td>
<td>4-5 nos </td>
</tr>
<tr>
<td>Ginger finely Chopped </td>
<td>1/2 tsp </td>
</tr>
<tr>
<td>Red Chilies </td>
<td>1-2 nos </td>
</tr>
<tr>
<td>Carrots finely chopped </td>
<td>1 nos </td>
</tr>
<tr>
<td>Cabbage Shredded </td>
<td>1/2 cup </td>
</tr>
<tr>
<td>Capsicum Chopped </td>
<td>1 small </td>
</tr>
<tr>
<td>Beans Chopped </td>
<td>4-5 nos </td>
</tr>
<tr>
<td>Pepper </td>
<td>To taste </td>
</tr>
<tr>
<td>Salt </td>
<td>To taste </td>
</tr>
<tr>
<td>Olive oil </td>
<td>3-4 tbsp </td>
</tr>
<tr>
<td>Sesame oil </td>
<td>2 tsp </td>
</tr>
</tbody></table>
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<br />
<b><span style="color: #ff8866;">Preparation:</span></b><br />
1) Heat half the olive oil in a pan and add the hot chili sauce and let it cook for 2-3 min's or until the raw smell disappears. <br />
2) Add the soy sauce, vinegar, Worcestershire sauce (if using). Schezwan sauce is ready. Remove it and set it aside<br />
3) Heat the remaining oil in a wok and add the red chilies, chopped green onions, ginger & garlic and all the chopped vegetables. Sauté them until the vegetables are just cooked and crisp.<br />
4) Add the Schezwan sauce and sauté it for a min and then add the cooked rice and toss it and let the flavors blend in for a couple of min's. Do not over mix otherwise the rice would get smashed up.<br />
5) Sprinkle pepper and adjust salt as required. As you are using soy sauce and other sauces, they contain salt already, therefore taste the food and then add salt as required.<br />
6) Drizzle sesame oil and toss the rice.<br />
7) Serve hot with just tomato ketchup or with any indo-Chinese curry.<br />
<br />
<b><span style="color: #ff8866;">Note: * Rice needs to be cooked 90-95%. You can use any long grain rice or basmati rice or just use raw rice. <br /> ** You can make your own hot chili sauce by just soaking 6-8 red chilies in warm water for 10 min's and then grinding it. Cook it in a little oil adding salt, one chopped garlic, 1 tsp vinegar, 1 tsp soy sauce and a little water. <br> *** If you are a pure vegetarian do not use this sauce. It contains anchovies. Check the label for details. </span></b>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-31631907.post-87583732419639612492013-12-10T05:02:00.003+05:302015-03-06T10:01:59.219+05:30Sambar Podi<table>
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<td><div class="separator" style="clear: both; text-align: center;">
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<img border="0" src="http://2.bp.blogspot.com/-m4DDQ08rRvM/VPkTICcgjUI/AAAAAAAAKlM/QxhTlT9uipM/s320/Sambar_Podi.jpg" height="225" width="275" /></a></div>
</td>
<td><b><span style="color: #ff8866; font-size: large;">Homemade Sambar Masala Powder </span></b></td>
</tr>
</tbody></table>
<hr color="#f6b26b" noshade="" size="2" />
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<br />
Sambar powder can be made and stored in an air-tight container for a couple of months. This gives the delicious aroma to the Sambar. Usually homemade powder contains fewer ingredients, but I have tried to match up the taste with the commercial packs.
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<table>
<tbody>
<tr>
<td><b><span style="color: #ff8866;">Ingredients:</span></b></td>
<td><b><span style="color: #ff8866;">Quantity</span></b></td>
</tr>
<tr>
<td>Dry Red Chili* </td>
<td>1 cup</td>
</tr>
<tr>
<td>Coriander Seeds</td>
<td>1 Cup </td>
</tr>
<tr>
<td>Cumin Seeds </td>
<td>2 tbsp </td>
</tr>
<tr>
<td>Black Peppercorns </td>
<td>2 tbsp </td>
</tr>
<tr>
<td>Bengal Gram Dal </td>
<td>2 tbsp </td>
</tr>
<tr>
<td>Red Gram Dal </td>
<td>2 tsp </td>
</tr>
<tr>
<td>Mustard Seeds </td>
<td>1 tsp </td>
</tr>
<tr>
<td>Fenugreek Seeds </td>
<td>1 tbsp </td>
</tr>
<tr>
<td>Poppy Seeds </td>
<td>1 tsp </td>
</tr>
<tr>
<td>Dry Ginger Powder</td>
<td>1/2 tsp </td>
</tr>
<tr>
<td>Turmeric Powder </td>
<td>1 tsp </td>
</tr>
<tr>
<td>Curry Leaves </td>
<td>2 strands</td>
</tr>
<tr>
<td>Cinnamon stick </td>
<td>1 small stick </td>
</tr>
<tr>
<td>Copra (Dry coconut) Grated </td>
<td>1-2 tbsp </td>
</tr>
<tr>
<td>Oil</td>
<td>1 tsp </td>
</tr>
</tbody></table>
<br />
<br />
<b><span style="color: #ff8866;">Preparation:</span></b><br />
1) Heat oil in a pan and roast the red chilies.<br />
2) Dry roast each ingredient separately (excluding the dry ginger powder and turmeric powder) until they emit aroma. Spread them all to cool down.<br />
3) Grind all the ingredients together into fine powder and let it cool down for a min and then store it in an air tight container. This can be kept safe for a couple of months if stored safely in a good air tight container and kept free from water and heat.
<br />
<table align="center">
<tbody>
<tr>
<td><b><span style="color: #ff8866;"> </span></b></td>
</tr>
<tr>
<td><div class="separator" style="clear: both; text-align: center;">
<a acltqz2tjvo="" ambar_podi_ingredients.jpg="" bp.blogspot.com="" href="https://www.blogger.com/=" imageanchor="1" kti2kgzqi="" lu="" mc8v78df20="" s1600="" style="clear: center; float: center; margin-bottom: 1em; margin-right: 1em;">
<img border="0" src="http://2.bp.blogspot.com/-aClTqz2tjVo/VPkTI2kgZQI/AAAAAAAAKlU/4mC8v78Df20/s320/Sambar_Podi_Ingredients.jpg" height="175" width="225" /></a></div>
</td>
</tr>
<tr>
<td><b><span style="color: #ff8866;"><br />Note:*I have used a variety of dried red chilies to balance color and spiciness. It contains round red chili (which is usually used), very spicy red chili and Kashmiri red chili.</span></b>
</td>
</tr>
</tbody></table>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-31631907.post-70042504087141896012013-12-10T04:42:00.001+05:302013-12-10T18:48:18.703+05:30Sambar<table>
<tbody>
<tr>
<td><div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-v6USzCLlDxs/UqM_TWK2W5I/AAAAAAAAJlY/TS5mRLPJeRk/s1600/Sambar.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;">
<img border="0" height="225" src="http://2.bp.blogspot.com/-v6USzCLlDxs/UqM_TWK2W5I/AAAAAAAAJlY/TS5mRLPJeRk/s320/Sambar.jpg" width="275" /></a></div>
</td>
<td><b><span style="color: #ff8866; font-size: large;">South Indian Dal</span></b></td>
</tr>
</tbody></table>
<hr color="#f6b26b" noshade="" size="2" />
<br />
<br />
Sambar the South Indian Dal Curry, the most common food prepared in every household. It is prepared using Lentils, main source of protein for the vegetarians. Every mother has her own recipe and method for cooking sambar, there are several variations. The below recipe is a simple and basic one which is prepared using sambar powder, cooked lentils and vegetables.
<br />
<br />
<table>
<tbody>
<tr>
<td><b><span style="color: #ff8866;">Ingredients:</span></b></td>
<td><b><span style="color: #ff8866;">Quantity</span></b></td>
</tr>
<tr>
<td>Toor Dal/Red Gram Dal </td>
<td>1 cup </td>
</tr>
<tr>
<td>Onions Chopped </td>
<td>2 nos </td>
</tr>
<tr>
<td>Tomatoes Chopped </td>
<td>2 nos </td>
</tr>
<tr>
<td>Vegetables Chopped** </td>
<td>1 cup </td>
</tr>
<tr>
<td>Tamarind Paste</td>
<td>1-2 tbsp </td>
</tr>
<tr>
<td><a href="http://archieskitchen.blogspot.com/2013/12/sambar-powder.html">Sambar Powder</a> </td>
<td>2 tbsp </td>
</tr>
<tr>
<td>Turmeric Powder </td>
<td>1 tsp </td>
</tr>
<tr>
<td>Asafoetida </td>
<td>1/4 tsp </td>
</tr>
<tr>
<td>Cumin Powder </td>
<td>1/4 tsp </td>
</tr>
<tr>
<td>Salt </td>
<td>To taste </td>
</tr>
<tr>
<td>Oil </td>
<td>1-2 tbsp </td>
</tr>
<tr>
<td><b><span style="color: #ff8866;">Tempering:</span></b></td>
<td><b><span style="color: #ff8866;"></span></b><br /></td>
</tr>
<tr>
<td>Oil/Ghee </td>
<td>1/2 tbsp </td>
</tr>
<tr>
<td>Mustard Seeds </td>
<td>1 tsp </td>
</tr>
<tr>
<td>Urad Dal </td>
<td>1 tsp </td>
</tr>
<tr>
<td>Dry Red Chili Halved </td>
<td>2 nos </td>
</tr>
<tr>
<td>Curry Leaves </td>
<td>1-2 Strands </td>
</tr>
<tr>
<td>Fenugreek Seeds </td>
<td>1/2 tsp </td>
</tr>
<tr>
<td>Cumin Seeds </td>
<td>1/2 tsp </td>
</tr>
<tr>
<td>Asafoetida </td>
<td>1/4 tsp </td>
</tr>
<tr>
<td>Coriander Leaves Chopped</td>
<td>To Garnish </td>
</tr>
</tbody></table>
<br />
<br />
<b><span style="color: #ff8866;">Preparation:</span></b><br />
1) Clean and soak the Dal for 30 min's. Add two cups water, Dal, salt, half of the turmeric powder, Asafoetida and cumin powder in a pressure cooker and cook up to 2-3 whistles. <br />
2) Meanwhile heat oil in a sauce pan and sauté the chopped onions and sauté until the onions caramelize, then add vegetables (if using) and fry for a couple of min's .<br />
3) Add chopped tomatoes and sauté for a min and then add the remaining turmeric powder and <a href="http://archieskitchen.blogspot.com/2013/12/sambar-powder.html">sambar powder</a> and let it cook until the tomatoes soften.<br />
4) Add the tamarind paste and a cup of water and cook covered until the raw smell of the tamarind disappears and vegetables are well cooked.<br />
5) Let the pressure release and then add the cooked Dal into the pan and cook for a couple of more min's for the Dal and tamarind mixture to blend in well.<br />
6) Meanwhile heat oil/ghee in a small pan and add all the ingredients for tempering. Once the mustard sputter, add it into the saucepan. Garnish with chopped coriander and serve with steamed rice or Idly, Dosa or Upma.<br />
<br />
<b><span style="color: #ff8866;">Note: <br />Variations - * The sautéed onion and vegetable mixture is pressure cooked along with the Dal or half cooked Dal and then the tamarind is added to the pressure cooked mixture. <br />
* The sautéed onion and vegetable mixture and Dal are pressure cooked separately and then mixed together along with the tamarind and cooked. <br />** Any vegetable such as Brinjal/Baby eggplant, drumstick, Radish, Turnip, Squash, Pumpkin, carrot, beans or potato or mixture of any of these vegetables are used. Usually Brinjal and Drumstick make a tasty combination. Carrot, beans and potato are used too. Kadambha Sambar has mixture of 4-5 vegetables. </span></b>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-31631907.post-45148427632496867682013-12-04T12:22:00.001+05:302013-12-04T12:22:18.997+05:30Crème Brûlée<table>
<tbody>
<tr>
<td><div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-R9iXYwGwNWw/Up7AHo98kSI/AAAAAAAAJkE/x5QoybmTGs4/s1600/CremeBrulee_Final.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;">
<img border="0" height="225" src="http://4.bp.blogspot.com/-R9iXYwGwNWw/Up7AHo98kSI/AAAAAAAAJkE/x5QoybmTGs4/s320/CremeBrulee_Final.jpg" width="275" /></a></div>
</td>
<td><b><span style="color: #ff8866; font-size: large;">Chocolate Cream Brûlée</span></b></td>
</tr>
</tbody></table>
<hr color="#f6b26b" noshade="" size="2" />
<br />
<br />
White Chocolate Crème Brûlée is a very tempting and tasty dessert, made with very few ingredients. It is definitely a treat for people with sweet tooth.
<br />
<br />
<table>
<tbody>
<tr>
<td><b><span style="color: #ff8866;">Ingredients:</span></b></td>
<td><b><span style="color: #ff8866;">Quantity</span></b></td>
</tr>
<tr>
<td>Cream </td>
<td>500 ml </td>
</tr>
<tr>
<td>White Chocolate* </td>
<td>90 gms </td>
</tr>
<tr>
<td>Sugar </td>
<td>1/4 cup + Extra for Caramelizing </td>
</tr>
<tr>
<td>Egg Yolks </td>
<td>4 nos </td>
</tr>
<tr>
<td>Vanilla Essence </td>
<td>2-3 drops</td>
</tr>
</tbody></table>
<br />
<br />
<b><span style="color: #ff8866;">Preparation:</span></b><br />
1) Preheat oven to 325°F. Heat the cream in a sauce pan.<br />
2) Beat the egg yolks, sugar and vanilla essence.<br />
3) Remove the cream from heat and add the chocolate.<br />
4) Once it melts, add the beaten egg mixture very little at a time. Whisk them well and add the mixture into two 14" ramekins (or 4 small ones). <br />
5) Fill a bigger baking tray with hot water and place the ramekins in them and bake for 30-40 min's. It should be slightly wobbly and not completely firm.<br />
6) Let it cool and then place it in the refrigerator for 4-5 hours or overnight.<br />
7) Before serving time sprinkle sugar and use a blow torch and caramelize the sugar or broil/grill for 30-40 seconds. Serve immediately so that the sugar doesn't get soggy.<br />
<br />
<table align="center">
<tbody>
<tr>
<td><b><span style="color: #ff8866;">Mixture added into Ramekin </span></b></td>
<td><b><span style="color: #ff8866;">Ramekin placed in hot water tray </span></b></td>
</tr>
<tr>
<td><div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-XX7lgL5_Bxo/Up7AHAmMmZI/AAAAAAAAJj8/MouSTDLiSOI/s1600/CremeBrulee_BeforeOven.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;">
<img border="0" height="175" src="http://1.bp.blogspot.com/-XX7lgL5_Bxo/Up7AHAmMmZI/AAAAAAAAJj8/MouSTDLiSOI/s320/CremeBrulee_BeforeOven.jpg" width="225" /></a></div>
</td>
<td><div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-BQLpbnsyqmk/Up7IyCspqlI/AAAAAAAAJk0/4-uRvBY2zGA/s1600/CremeBrulee_InOven.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-right: 1em;">
<img border="0" height="175" src="http://3.bp.blogspot.com/-BQLpbnsyqmk/Up7IyCspqlI/AAAAAAAAJk0/4-uRvBY2zGA/s320/CremeBrulee_InOven.jpg" width="225" /></a></div>
</td>
</tr>
<tr>
<td><b><span style="color: #ff8866;">Ramekin out of the Oven </span></b></td>
<td><b><span style="color: #ff8866;">Ramekin from the fridge </span></b></td>
</tr>
<tr>
<td><div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-LsoThwuBJNY/Up7J9xqhTAI/AAAAAAAAJlA/cW2dE6aXDvk/s1600/CremeBrulee_FromOven.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;">
<img border="0" height="175" src="http://4.bp.blogspot.com/-LsoThwuBJNY/Up7J9xqhTAI/AAAAAAAAJlA/cW2dE6aXDvk/s320/CremeBrulee_FromOven.jpg" width="225" /></a></div>
</td>
<td><div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-MzCw7v2iFsg/Up7AHV-vLKI/AAAAAAAAJkA/rfGcCAkZ-vw/s1600/CremeBrulee_FromFridge.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-right: 1em;">
<img border="0" height="175" src="http://2.bp.blogspot.com/-MzCw7v2iFsg/Up7AHV-vLKI/AAAAAAAAJkA/rfGcCAkZ-vw/s320/CremeBrulee_FromFridge.jpg" width="225" /></a></div>
</td>
</tr>
<tr><td align="center" colspan="2"><b><span style="color: #ff8866;">Caramelized Crème Brûlée</span></b></td></tr>
<tr>
<td align="center" colspan="2"><div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-oWZylbkwE3g/Up7J-Ee04iI/AAAAAAAAJlE/2EtqqJhIuUo/s1600/CremeBrulee_Inside.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em;">
<img border="0" height="175" src="http://2.bp.blogspot.com/-oWZylbkwE3g/Up7J-Ee04iI/AAAAAAAAJlE/2EtqqJhIuUo/s320/CremeBrulee_Inside.jpg" width="225" /></a>
</div>
</td>
</tr>
</tbody></table>
<br />
<br />
<b><span style="color: #ff8866;">Note:* You can use milk chocolate or dark chocolate or make it plain, without adding chocolate. </span></b>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-31631907.post-82096481410977849072013-11-14T02:32:00.002+05:302013-11-20T09:12:19.671+05:30Pumpkin Halwa<table>
<tbody>
<tr>
<td><div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-8PdJn9au7gE/UoPioesYW_I/AAAAAAAAJhI/0SnycuoGYZo/s1600/Pumpkin+Halwa.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;">
<img border="0" height="225" src="http://4.bp.blogspot.com/-8PdJn9au7gE/UoPioesYW_I/AAAAAAAAJhI/0SnycuoGYZo/s320/Pumpkin+Halwa.jpg" width="275" /></a></div>
</td>
<td><b><span style="color: #ff8866;">Pumpkin Halwa</span></b></td>
</tr>
</tbody></table>
<hr color="#f6b26b" noshade="" size="2" />
<br />
<table>
<tbody>
<tr>
<td><b><span style="color: #ff8866;">Ingredients:</span></b></td>
<td><b><span style="color: #ff8866;">Quantity</span></b></td>
</tr>
<tr>
<td>Yellow/Orange sweet Pumpkin Grated</td>
<td>1 LB </td>
</tr>
<tr>
<td>Sugar </td>
<td>3/4 cup* </td>
</tr>
<tr>
<td>Ghee </td>
<td>1/4 cup </td>
</tr>
<tr>
<td>Milk </td>
<td>1/2 cup </td>
</tr>
<tr>
<td>Saffron </td>
<td>2-3 strands </td>
</tr>
<tr>
<td>Cardamom Powder</td>
<td>1/4 tsp </td>
</tr>
<tr>
<td>Nutmeg Powder </td>
<td>A Pinch </td>
</tr>
<tr>
<td>Cashews Roasted </td>
<td>8-10 pieces </td>
</tr>
<tr>
<td>Raisins Roasted</td>
<td>1-2 tsp </td>
</tr>
<tr>
<td>Rose Water (optional) </td>
<td>2-3 drops </td>
</tr>
<tr>
<td>Chopped Nuts (Almond, Pista...) </td>
<td>1-2 tsp To Garnish </td>
</tr>
</tbody></table>
<br />
<br />
<b><span style="color: #ff8866;">Preparation:</span></b><br />
1) Heat half the ghee in a pan and add the grated pumpkin and sauté for couple of min's (for about 5-6 min's) or until the raw smell disappears.<br />
2) Once the raw smell disappears add the milk and let it cook until the liquid evaporates. Stir often.<br />
3) Soak the saffron in 1 tbsp warm water/milk and add it to the Halwa. Stir in the remaining ghee, cardamom powder, nutmeg, roasted raisins & cashews and rose water. Let the flavors blend for 1-2 min's.<br />
4) Garnish with the chopped nuts and serve.**<br />
<br />
<b><span style="color: #ff8866;">Note:* Adjust sugar according to your taste. <br />** You can pour the Halwa into a sheet and let it cool and cut into cubes and serve.</span></b>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-31631907.post-55663087299564045692013-10-26T04:59:00.000+05:302013-10-26T07:45:00.154+05:30Mutton Kheema<table>
<tbody>
<tr>
<td><div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-m63AmyPcJnA/UmrmpGUg6FI/AAAAAAAAJgk/-Wcx--zSd7c/s1600/Kothukari.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;">
<img border="0" height="225" src="http://1.bp.blogspot.com/-m63AmyPcJnA/UmrmpGUg6FI/AAAAAAAAJgk/-Wcx--zSd7c/s320/Kothukari.jpg" width="275" /></a></div>
</td>
<td><b><span style="color: #ff8866;">Mutton/Lamb Minced Meat Curry</span></b></td>
</tr>
</tbody></table>
<hr color="#f6b26b" noshade="" size="2" />
<br />
<br />
Mutton Kheema/Kothukari/minced meat is a very famous TamilNadu recipe, esp. in the southern parts of TamilNadu. I have got this recipe from my mother in law and did a bit of improvisation to it. It is a spicy semi-gravy curry which tastes great with any Roti, Parotta or rice items.
<br />
<br />
<table>
<tbody>
<tr>
<td><b><span style="color: #ff8866;">Ingredients:</span></b></td>
<td><b><span style="color: #ff8866;">Quantity</span></b></td>
</tr>
<tr>
<td>Mutton/Lamb boneless finely minced* </td>
<td>1.5 lbs </td>
</tr>
<tr>
<td>Shallots/Small onions chopped</td>
<td>2 cups </td>
</tr>
<tr>
<td>Ginger Garlic paste </td>
<td>2 tbsp </td>
</tr>
<tr>
<td>Red Chili Powder </td>
<td>1/2 tsp </td>
</tr>
<tr>
<td>Turmeric Powder </td>
<td>1 tsp </td>
</tr>
<tr>
<td>Salt </td>
<td>To taste </td>
</tr>
<tr>
<td>Oil </td>
<td>2-3 tbsp </td>
</tr>
<tr>
<td><b><span style="color: #ff8866;">Tempering:</span></b></td>
<td><b><span style="color: #ff8866;"></span></b><br /></td>
</tr>
<tr>
<td>Cloves </td>
<td>2-3 nos </td>
</tr>
<tr>
<td>Cardamom </td>
<td>2 nos </td>
</tr>
<tr>
<td>Cinnamon Stick </td>
<td>1 inch piece </td>
</tr>
<tr>
<td><b><span style="color: #ff8866;">To Grind:</span></b></td>
<td><b><span style="color: #ff8866;"></span></b><br /></td>
</tr>
<tr>
<td>Grated Coconut </td>
<td>1/2 cup </td>
</tr>
<tr>
<td>Dry Red Chili** </td>
<td>8-10 nos </td>
</tr>
<tr>
<td>Coriander Seeds </td>
<td>2 tbsp </td>
</tr>
<tr>
<td>Fennel Seeds </td>
<td>1.5 tsp </td>
</tr>
<tr>
<td>Cumin Seeds </td>
<td>1 tsp </td>
</tr>
<tr>
<td>Poppy Seeds </td>
<td>1.5 tsp </td>
</tr>
<tr>
<td>Peppercorns </td>
<td>1 tsp </td>
</tr>
</tbody></table>
<br />
<br />
<b><span style="color: #ff8866;">Preparation:</span></b><br />
1) Heat 1 tbsp oil in a fry pan and fry all the ingredients listed to grind, except coconut. Add coconut and little water as required and grind into a smooth paste and set aside.<br />
2) Meanwhile heat oil in the pressure cooker and add the whole garam masala listed for tempering and then add the chopped onions and ginger garlic paste. Sauté until the onions caramelize and the raw smell of ginger garlic paste disappears. <br />
3) Add the minced meat to it and add very little water and pressure cook upto 2-3 whistles or well cooked.<br />
4) Wait and release the pressure and add the ground masala and let it cook until the raw smell of the masala disappears and the gravy thickens.<br />
5) Serve with any Indian flat bread or rice item.<br />
<br />
<b><span style="color: #ff8866;">Note:* If you do not get minced meat, then you can finely chop the meat and process it in a food processor (Mixie).<br />** Add or reduce dry red chilies according to the heat of the chilies and your tolerance level.</span></b>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-31631907.post-54717005356926882942013-10-24T11:00:00.000+05:302013-10-24T11:00:29.074+05:30Parotta<table>
<tbody>
<tr>
<td><div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-iBWgetljWi0/UmilRWhYo4I/AAAAAAAAJfs/g7OIgGpjUOQ/s1600/Parotta_Cooked.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;">
<img border="0" height="225" src="http://4.bp.blogspot.com/-iBWgetljWi0/UmilRWhYo4I/AAAAAAAAJfs/g7OIgGpjUOQ/s320/Parotta_Cooked.jpg" width="275" /></a></div>
</td>
<td><b><span style="color: #ff8866;">South Indian Layered Flat bread</span></b></td>
</tr>
</tbody></table>
<hr color="#f6b26b" noshade="" size="2" />
<br />
<br />
Parotta is a very popular pan fried layered flat bread served with spicy curries. It is very tasty and tempting, only disadvantage being, it is made of all purpose flour and needs lot of oil to get the consistency, taste and texture. When occasional Naan or Pizza are allowed even Parotta can be an exceptional food once in a while.
<br />
<br />
<table>
<tbody>
<tr>
<td><b><span style="color: #ff8866;">Ingredients:</span></b></td>
<td><b><span style="color: #ff8866;">Quantity</span></b></td>
</tr>
<tr>
<td>All purpose flour/Maida* </td>
<td>3 cups </td>
</tr>
<tr>
<td>Baking Soda/Soda bi carb* </td>
<td>1 tsp </td>
</tr>
<tr>
<td>Salt* </td>
<td>To taste </td>
</tr>
<tr>
<td>Egg </td>
<td>1 nos </td>
</tr>
<tr>
<td>Sugar </td>
<td>1 tsp </td>
</tr>
<tr>
<td>Warm water </td>
<td>1/2 cup or as required </td>
</tr>
<tr>
<td>Oil </td>
<td>3-4 tbsp + enough for frying </td>
</tr>
</tbody></table>
<br />
<br />
<b><span style="color: #ff8866;">Preparation:</span></b><br />
1) Sieve the flour, salt, sugar and baking powder and mix with egg and then add water and kneed well. Add the oil to the dough and kneed it very well. The dough should be very soft and slightly sticky. Wrap it with a wet cloth or cling film and let it rest for a couple of hours in the refrigerator.<br />
2) Make medium sized balls of the dough and roll them into a very thin sheet with a rolling pin.<br />
3) Make fleets of the rolled thin sheet of dough. Circle them and roll it again into a medium sized sheet. Add oil at each stage as required.<br />
4) Fry them on a hot pan turning sides until well cooked applying oil on it. Serve hot with any spicy South Indian Curry like Kurma or Kuzhambu. Usually it is served with <a href="http://archieskitchen.blogspot.com/2013/06/madurai-chicken-salna.html">Salna</a> as side dish and popularly known as Parotta Salna in southern parts of TamilNadu. <br />
<br />
<br />
<br />
<table align="center">
<tbody>
<tr>
<td align="center" colspan="2"><b><span style="color: #ff8866;">Dough Balls </span></b></td>
</tr>
<tr>
<td align="center" colspan="2"><div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-Y9q8V1s2pJY/UmilSSNY_RI/AAAAAAAAJf8/hgig3ShpnEY/s1600/Parotta_DoughBalls.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em;">
<img border="0" height="175" src="http://4.bp.blogspot.com/-Y9q8V1s2pJY/UmilSSNY_RI/AAAAAAAAJf8/hgig3ShpnEY/s320/Parotta_DoughBalls.jpg" width="225" /></a> </div>
</td></tr>
<tr>
<td align="center" colspan="2"><b><span style="color: #ff8866;">Dough Spread and made into fleets </span></b></td>
</tr>
<tr>
<td colspan="2"><div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-gK-Nle1-YDk/UmilSRMQQ2I/AAAAAAAAJf4/Ykh_gj-TXmQ/s1600/Parotta_Fleets.jpg" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-right: 1em;">
<img border="0" height="175" src="http://2.bp.blogspot.com/-gK-Nle1-YDk/UmilSRMQQ2I/AAAAAAAAJf4/Ykh_gj-TXmQ/s320/Parotta_Fleets.jpg" width="550" /></a></div>
</td></tr>
<tr>
<td><b><span style="color: #ff8866;">Rolled into circle </span></b></td>
<td><b><span style="color: #ff8866;">Circled dough rolled again </span></b></td>
</tr>
<tr>
<td><div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/-avCrSwtGkTE/UmilStxIlTI/AAAAAAAAJgE/36X_B-_nYek/s1600/Parotta_Rolled.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;">
<img border="0" height="175" src="http://3.bp.blogspot.com/-avCrSwtGkTE/UmilStxIlTI/AAAAAAAAJgE/36X_B-_nYek/s320/Parotta_Rolled.jpg" width="225" /></a> </div>
<br />
<br />
<br />
<br />
<td><div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-qkOXoV06fm0/UmilRos2QsI/AAAAAAAAJfw/eNTq-Rupu4k/s1600/Parotta_AfterRolling.jpg" imageanchor="1" style="clear: right; float: center; margin-bottom: 1em; margin-right: 1em;">
<img border="0" height="175" src="http://4.bp.blogspot.com/-qkOXoV06fm0/UmilRos2QsI/AAAAAAAAJfw/eNTq-Rupu4k/s320/Parotta_AfterRolling.jpg" width="225" /></a> </div>
</td>
</td></tr>
<tr>
<td align="center" colspan="2"><b><span style="color: #ff8866;">Served with Kothukari </span></b></td>
</tr>
<tr>
<td align="center" colspan="2"><div class="separator" style="clear: both; text-align: center;">
<a href="http://3.bp.blogspot.com/--LQUAyvxbpg/UmilTC7WZCI/AAAAAAAAJgM/wbp410MDhqE/s1600/Parotta_Served.jpg" imageanchor="1" style="clear: left; margin-bottom: 1em; margin-right: 1em;">
<img border="0" height="175" src="http://3.bp.blogspot.com/--LQUAyvxbpg/UmilTC7WZCI/AAAAAAAAJgM/wbp410MDhqE/s320/Parotta_Served.jpg" width="225" /></a></div>
</td>
</tr>
<tr>
<td colspan="2"><b><span style="color: #ff8866;">Note:* One of my friend suggested that we can replace the self-raising flour to make Parotta. I had used it this time and it came out better than All purpose flour by itself. Leave out flour, salt and baking soda and replace it with self-raising flour.</span></b>
</td>
</tr>
</tbody></table>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-31631907.post-79047963685372302672013-10-18T09:53:00.003+05:302013-10-18T09:53:46.520+05:30Chicken 65<table>
<tbody>
<tr>
<td><div class="separator" style="clear: both; text-align: center;">
<a href="http://1.bp.blogspot.com/-FD5n-w0vPY0/UmCgWgIDD3I/AAAAAAAAJew/3Uuh6ax5u48/s1600/Chicken65.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;">
<img border="0" height="225" src="http://1.bp.blogspot.com/-FD5n-w0vPY0/UmCgWgIDD3I/AAAAAAAAJew/3Uuh6ax5u48/s320/Chicken65.jpg" width="275" /></a></div>
</td>
<td><b><span style="color: #ff8866;">Spicy Deep Fried Chicken</span></b></td>
</tr>
</tbody></table>
<hr color="#f6b26b" noshade="" size="2" />
<br />
<br />
Chicken 65 is a spicy deep fried South Indian dish. It is a very popular snack dish which is available in most of the non-vegetarian restaurants to road side shops. Usually I avoid deep fried foods and prefer to bake or shallow fry or grill. Some food items are so temping and let me break the rules. Here is one of it. Though it is dry dish it is very juicy and soft inside
and crispy outside.<br />
<br />
<table>
<tbody>
<tr>
<td><b><span style="color: #ff8866;">Ingredients:</span></b></td>
<td><b><span style="color: #ff8866;">Quantity</span></b></td>
</tr>
<tr>
<td>Skinless Boneless Chicken Thighs* </td>
<td>1 lb </td>
</tr>
<tr>
<td>Yogurt </td>
<td>2-3 tbsp </td>
</tr>
<tr>
<td>Ginger Garlic Crushed/Paste </td>
<td>2-3 tsp </td>
</tr>
<tr>
<td>Red Chili Powder </td>
<td>1 tsp </td>
</tr>
<tr>
<td>Green Chilies Slit </td>
<td>2 nos </td>
</tr>
<tr>
<td>Curry Leaves </td>
<td>One Strand </td>
</tr>
<tr>
<td>Oil </td>
<td>For Deep Frying + 1 tbsp </td>
</tr>
<tr>
<td>Red food color (Optional) </td>
<td>2-3 drops </td>
</tr>
<tr>
<td><b><span style="color: #ff8866;">Marinade:</span></b></td>
<td><b><span style="color: #ff8866;"></span></b><br /></td>
</tr>
<tr>
<td>Egg </td>
<td>1 nos </td>
</tr>
<tr>
<td>Corn Flour </td>
<td>2 tbsp </td>
</tr>
<tr>
<td>Red Chili Powder </td>
<td>1 tsp </td>
</tr>
<tr>
<td>Pepper Powder </td>
<td>3/4 tsp </td>
</tr>
<tr>
<td>Coriander Powder </td>
<td>1/4 tsp </td>
</tr>
<tr>
<td>Turmeric Powder </td>
<td>1/4 tsp </td>
</tr>
<tr>
<td>Salt </td>
<td>To Taste </td>
</tr>
<tr>
<td>Ginger Garlic Paste </td>
<td>1 tsp </td>
</tr>
<tr>
<td>Lemon Wedges </td>
<td>To Garnish </td>
</tr>
</tbody></table>
<br />
<br />
<b><span style="color: #ff8866;">Preparation:</span></b><br />
1) Clean and cut the chicken into cubes. Add the red chili powder, corn flour, ginger garlic paste, pepper powder, coriander powder, turmeric powder and salt and mix well. Then add the egg and mix well and let it marinate for atleast one hour.<br />
2) Deep fry the marinated chicken until they are almost cooked, nearly 6-8 min's** and set aside on a paper towel.<br />
3) Heat oil in a fry pan and add the slit green chilies, curry leaves and chopped (or paste of) ginger and garlic. Sauté for a few seconds and then simmer the stove (or remove from the stove) and add the yogurt and stir well. Add the red chili powder, very little salt, and food coloring (if using it). Stir for a few seconds, do not let the yogurt to curdle.<br />
4) Add the fried chicken into it and sauté until the chicken is well mixed with the yogurt gravy. Simmer it until all the liquid evaporates. Garnish with lemon wedges and serve it as a snack or with Biryani.<br />
<br />
<b><span style="color: #ff8866;">Note: * Use thigh pieces instead of chicken breast pieces, since they don't turn dry so soon. They are more soft and tender than the breast piece.<br />** The frying time varies on the size of the chicken pieces, no of chicken pieces you fry at a time, oil temperature. Check one piece before you remove them out of oil. Do not overcook, it will become dry.</span></b>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-31631907.post-13787314138898578072013-10-09T10:23:00.000+05:302013-10-09T10:23:52.243+05:30Pudalangai Milagu Kootu<table>
<tbody>
<tr>
<td><div class="separator" style="clear: both; text-align: center;">
<a href="http://4.bp.blogspot.com/-ExXSjrb6M5c/UlTdn4N5jyI/AAAAAAAAJeY/lX5UetfmMc8/s1600/PudalankaiKootu.JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;">
<img border="0" height="225" src="http://4.bp.blogspot.com/-ExXSjrb6M5c/UlTdn4N5jyI/AAAAAAAAJeY/lX5UetfmMc8/s320/PudalankaiKootu.JPG" width="275" /></a></div>
</td>
<td><b><span style="color: #ff8866;">Snake Gourd and Lentil Curry</span></b></td>
</tr>
</tbody></table>
<hr color="#f6b26b" noshade="" size="2" />
<br />
<br />
Kootu is Lentil and Vegetable curry which is part of the South Indian thali. This is also called as poricha Kootu or milagu kootal. Various other vegetables can be used in this Kootu like the Chayote Squash(Chow chow), Turnip, Pumpkin, Beetroot and any other vegetable.
<br />
<br />
<table>
<tbody>
<tr>
<td><b><span style="color: #ff8866;">Ingredients:</span></b></td>
<td><b><span style="color: #ff8866;">Quantity</span></b></td>
</tr>
<tr>
<td>Red Gram Dal </td>
<td>1/2 cup </td>
</tr>
<tr>
<td>Bengal Gram Dal </td>
<td>1/2 cup </td>
</tr>
<tr>
<td>Snake Gourd medium sized </td>
<td>2-3 nos </td>
</tr>
<tr>
<td>Turmeric Powder </td>
<td>1 tsp </td>
</tr>
<tr>
<td>Asafoetida </td>
<td>1/4 tsp </td>
</tr>
<tr>
<td>Salt </td>
<td>To taste </td>
</tr>
<tr>
<td><b><span style="color: #ff8866;">Spice Paste:</span></b></td>
<td><b><span style="color: #ff8866;"></span></b><br /></td>
</tr>
<tr>
<td>Dried Red Chili </td>
<td>2-3 nos </td>
</tr>
<tr>
<td>Coriander Seeds </td>
<td>1 tsp </td>
</tr>
<tr>
<td>Black Peppercorns </td>
<td>1/2 tbsp </td>
</tr>
<tr>
<td>Cumin Seeds </td>
<td>1 tsp </td>
</tr>
<tr>
<td>Bengal Gram Dal </td>
<td>1 tsp </td>
</tr>
<tr>
<td>Urad Dal </td>
<td>1 tsp </td>
</tr>
<tr>
<td>Grated coconut </td>
<td>2 tbsp </td>
</tr>
<tr>
<td>Coconut Oil/Ghee* </td>
<td>1 tsp </td>
</tr>
<tr>
<td><b><span style="color: #ff8866;">Tempering:</span></b></td>
<td><b><span style="color: #ff8866;"></span></b><br /></td>
</tr>
<tr>
<td>Mustard Seeds </td>
<td>1 tsp </td>
</tr>
<tr>
<td>Urad Dal </td>
<td>1 tsp </td>
</tr>
<tr>
<td>Dried Red Chili halved </td>
<td>1 nos </td>
</tr>
<tr>
<td>Curry Leaves </td>
<td>1-2 strands </td>
</tr>
<tr>
<td>Coriander Leaves Chopped </td>
<td>2-3 tbsp </td>
</tr>
<tr>
<td>Coconut Oil/Ghee* </td>
<td>1 tbsp</td>
</tr>
</tbody></table>
<br />
<br />
<b><span style="color: #ff8866;">Preparation:</span></b><br />
1) Wash and soak Dal in water for atleast 30 min's. Peal and cut the snake gourd.<br />
2) Pressure cook Dal's, Snake gourd, Asafoetida, Salt and turmeric powder up to two whistles.<br />
3) Meanwhile heat ghee/coconut oil in a pan and fry the ingredients for spice paste and grind them into a fine paste.<br />
4) Add the ground spice paste into the cooked Dal and let it cook until the raw smell disappears.<br />
5) Heat ghee/coconut oil in a pan and add the ingredients for tempering and once the mustard seeds splutter add it into the Kootu. Serve it with steamed rice and Kuzhambu.<br />
<br />
<b><span style="color: #ff8866;">Note: * Usually Coconut oil is used in this Kootu. If you do not have any you can use ghee for a unique flavor. <br />* You can add 1 tsp tamarind to the Kootu at step 4. <br />* You can leave out Bengal gram Dal and just add red gram Dal or add Moong Dal. </span></b>
Unknownnoreply@blogger.com0tag:blogger.com,1999:blog-31631907.post-1258200933259401072013-09-18T04:50:00.002+05:302013-09-18T04:50:28.722+05:30Coconut Chutney<table>
<tbody>
<tr>
<td><div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-fH4tPFinMNg/UjjhLqjVRhI/AAAAAAAAJc8/gVRhP_x_pdg/s1600/CoconutChutney.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;">
<img border="0" height="225" src="http://2.bp.blogspot.com/-fH4tPFinMNg/UjjhLqjVRhI/AAAAAAAAJc8/gVRhP_x_pdg/s320/CoconutChutney.jpg" width="275" /></a></div>
</td>
<td><b><span style="color: #ff8866;">Coconut Chutney Saravana Bhavan Style</span></b></td>
</tr>
</tbody></table>
<hr color="#f6b26b" noshade="" size="2" />
<br />
<br />
Coconut Chutney is the South Indian Dipping sauce served with most of the Tiffin/Breakfast items like Dosa, Idli, Upma, Vada and several other dishes. Every household have their own recipe or variation do make this chutney. The most famous and my favorite one is the Saravana Bhavan style chutney.
<br />
<br />
<table>
<tbody>
<tr>
<td><b><span style="color: #ff8866;">Ingredients:</span></b></td>
<td><b><span style="color: #ff8866;">Quantity</span></b></td>
</tr>
<tr>
<td>Grated Coconut </td>
<td>1 cup </td>
</tr>
<tr>
<td>Roasted Gram Dal </td>
<td>1-2 tbsp </td>
</tr>
<tr>
<td>Ginger chopped</td>
<td>1 - 1 1/2 tbsp </td>
</tr>
<tr>
<td>Green Chili </td>
<td>1-2 nos </td>
</tr>
<tr>
<td>Curry Leaves </td>
<td>4-5 nos </td>
</tr>
<tr>
<td>Chopped Coriander </td>
<td>1 tbsp </td>
</tr>
<tr>
<td>Salt </td>
<td>To taste </td>
</tr>
<tr>
<td><b><span style="color: #ff8866;">Tempering:</span></b></td>
<td><b><span style="color: #ff8866;"></span></b><br /></td>
</tr>
<tr>
<td>Mustard Seeds </td>
<td>1 tsp </td>
</tr>
<tr>
<td>Urad Dal </td>
<td>1 tsp </td>
</tr>
<tr>
<td>Asafoetida </td>
<td>A pinch </td>
</tr>
<tr>
<td>Curry Leaves </td>
<td>1 strand </td>
</tr>
<tr>
<td>Chopped Coriander Leaves </td>
<td>1 tbsp </td>
</tr>
<tr>
<td>Dry Red chili broken </td>
<td>1 nos </td>
</tr>
<tr>
<td>Oil</td>
<td>1 tbsp</td>
</tr>
</tbody></table>
<br />
<br />
<b><span style="color: #ff8866;">Preparation:</span></b><br />
1) Add all the ingredients listed for the chutney and a little water in a blender and grind into a fine paste of medium consistency. <br />
2) Heat oil in a small pan and add the items for tempering and once the mustard splutters add it in the chutney and serve with any south Indian tiffin item like Dosa, Idli or upma.<br />
<br />
<table align="center">
<tbody>
<tr>
<td><b><span style="color: #ff8866;">Murugal/Crispy Dosa served with Coconut chutney and Sambar</span></b></td>
</tr>
<tr>
<td><div class="separator" style="clear: both; text-align: center;">
<a href="http://2.bp.blogspot.com/-o8ThBx9MWsw/UjjhMCrcynI/AAAAAAAAJdA/_jVvRui7ETA/s1600/CoconutChutneywithDosa.jpg" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;">
<img border="0" height="175" src="http://2.bp.blogspot.com/-o8ThBx9MWsw/UjjhMCrcynI/AAAAAAAAJdA/_jVvRui7ETA/s320/CoconutChutneywithDosa.jpg" width="225" /></a>
</div>
</td>
</tr>
<tr>
<td><b><span style="color: #ff8866;">Note: Variations:- * You can add garlic instead of ginger and 1/4 tsp Cumin seeds. <br />* Mostly Tamarind is added to the chutney made at home. <br />* Add 1-2 dry red chili instead of green chilies. </span></b>
</td>
</tr>
</tbody></table>
Unknownnoreply@blogger.com0