tag:blogger.com,1999:blog-22983044210443685452024-03-05T23:18:54.476-08:00Nala-Bhimasarithahttp://www.blogger.com/profile/10130653248826679526noreply@blogger.comBlogger19125tag:blogger.com,1999:blog-2298304421044368545.post-75076441948427027432012-07-25T06:57:00.003-07:002012-07-25T06:57:47.834-07:00qa questionsi have a question?testerhttp://www.blogger.com/profile/01408698217665456166noreply@blogger.com0tag:blogger.com,1999:blog-2298304421044368545.post-79823238725818132362011-01-10T19:48:00.000-08:002011-01-10T19:48:58.771-08:00bendakaya masala (lady's finger masala)<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_n9RHbHX4tFU/TStzfpG-tCI/AAAAAAAAAeo/KlQ1qSzCHb4/s1600/01032008434.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/_n9RHbHX4tFU/TStzfpG-tCI/AAAAAAAAAeo/KlQ1qSzCHb4/s320/01032008434.jpg" width="320" /></a></div><b><u>ingredients:</u></b><br />
<br />
<ul><li>bendakayalu or lady's finger or okra 25</li>
<li>red chilie powder 2 1/2 tsp</li>
<li>coriander seeds (daniyalu) 1 tsp</li>
<li>shredded coconut 2 tsp</li>
<li>3 garlic cloves</li>
<li>besan flour 1/2 tsp</li>
<li>turmeric pinch</li>
<li>oil 2 Tbls</li>
<li>onion sliced 1 medium</li>
<li>coriander leaves few</li>
<li>cumin seeds 1/2 tsp</li>
<li>salt to tase</li>
</ul><b><u>method:</u></b><br />
take coriander seeds,shredded coconut and cumin seeds into a small mixie jaar,run the mixie once then add garlic cloves and red chilie powder,salt, besan, turmeric and little water,make a thick paste out of it.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_n9RHbHX4tFU/TSvSEhp79BI/AAAAAAAAAes/M102499tfcY/s1600/okra2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/_n9RHbHX4tFU/TSvSEhp79BI/AAAAAAAAAes/M102499tfcY/s320/okra2.jpg" width="320" /></a></div><br />
cut the okra's two ends. slit the okra's sideways be careful not to cut completely. fill the okra's with the paste we made.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_n9RHbHX4tFU/TSvSP7ReyQI/AAAAAAAAAew/gSnxk723xng/s1600/okra1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/_n9RHbHX4tFU/TSvSP7ReyQI/AAAAAAAAAew/gSnxk723xng/s320/okra1.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_n9RHbHX4tFU/TSvSYDi_ASI/AAAAAAAAAe0/Wy4d6G2OKMQ/s1600/okra3.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/_n9RHbHX4tFU/TSvSYDi_ASI/AAAAAAAAAe0/Wy4d6G2OKMQ/s320/okra3.jpg" width="320" /></a></div><br />
take largest non stick pan to cook this put okra on the pan stuffing side up. put oil, sprinkle a little water and cook on low flame. keep sprinkling little bit of water and slowly turning the okra with the help of fork and spoon. then add sliced onions and sprinkle little bit salt, close with lid. cook for another 10 minutes. then sprinkle coriander leaves, serve with hot rice.<br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: 13px;"><span style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; font-family: inherit; font-size: 13px; font-style: inherit; font-weight: inherit; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"><br />
</span></span>sarithahttp://www.blogger.com/profile/10130653248826679526noreply@blogger.com9tag:blogger.com,1999:blog-2298304421044368545.post-26271006889324185462010-12-28T12:39:00.000-08:002010-12-28T12:39:59.698-08:00menthi kura pappu(fenugreek leaves pappu)<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_n9RHbHX4tFU/TRo684oJVOI/AAAAAAAAAeM/vJU7uha4bQQ/s1600/01012008407.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/_n9RHbHX4tFU/TRo684oJVOI/AAAAAAAAAeM/vJU7uha4bQQ/s320/01012008407.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"></div><u><b>Ingredients:</b></u><br />
<br />
<ul><li>toor dal(kandi pappu) 3/4 cup</li>
<li>fenugreek leaves one bunch( 1 cup)</li>
<li>green chilies 3 cut in to two pieces</li>
<li>tomato 1 big sliced</li>
<li>tamarind half of lemon size</li>
<li>red chilie powder 2 tsp</li>
<li>salt to tase</li>
</ul><b><u>for seasoning:</u></b><br />
<br />
<ul><li>oil 3 Tbls</li>
<li>medium size onion cut into big pieces</li>
<li>cumin seeds 1 1/2 tsp</li>
<li>mustard seeds 1 1/2 tsp</li>
<li>curry leaves few</li>
<li>turmeric 1/2 tsp</li>
<li>hing pinch</li>
</ul><b><u>Method:</u></b><br />
wash the tamarind and add warm water keep it a side.<br />
wash the toor dal and add enough water to boil, then add fenugreek leaves, tomato pieces,green chilie pieces and pressure cook it(up to 3 whistles).<br />
<div class="separator" style="clear: both; text-align: center;"></div>after cooker cools down,take out the pappu add salt ,tamrind juice, red chilie powder and turmeric to it.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_n9RHbHX4tFU/TRpFEoE8HhI/AAAAAAAAAeU/Caq6VWlLQkQ/s1600/Picnik+collage1.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/_n9RHbHX4tFU/TRpFEoE8HhI/AAAAAAAAAeU/Caq6VWlLQkQ/s320/Picnik+collage1.jpg" width="320" /></a></div>take a heavy bottom sauce pan heat the oil and crackle cumin and mustard seeds and add chopped onions and curry leaves,fry them little bit ,now add hing and immediately add fenugreek and pappu mixture to it, let it boil for 10 minutes keep mixing it in between,<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_n9RHbHX4tFU/TRpH1RgitwI/AAAAAAAAAec/5-6-JKgGdiM/s1600/Picnik+collage2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/_n9RHbHX4tFU/TRpH1RgitwI/AAAAAAAAAec/5-6-JKgGdiM/s320/Picnik+collage2.jpg" width="320" /></a></div>after 10 minutes switch off the flame and cover it with lid, now if you want you can add coriander leaves but i didn't add them because i want only fenugreek taste if we add cilantro it dominates the fenugreek flavour.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_n9RHbHX4tFU/TRo684oJVOI/AAAAAAAAAeM/vJU7uha4bQQ/s1600/01012008407.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/_n9RHbHX4tFU/TRo684oJVOI/AAAAAAAAAeM/vJU7uha4bQQ/s320/01012008407.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"></div>sarithahttp://www.blogger.com/profile/10130653248826679526noreply@blogger.com5tag:blogger.com,1999:blog-2298304421044368545.post-71794632477450042032010-12-22T13:20:00.000-08:002010-12-22T13:20:21.813-08:00keera dosakaya pachadi<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_n9RHbHX4tFU/TRJjJzf_MOI/AAAAAAAAAdQ/RYTjNywmVeA/s1600/01012008377.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/_n9RHbHX4tFU/TRJjJzf_MOI/AAAAAAAAAdQ/RYTjNywmVeA/s320/01012008377.jpg" width="320" /></a></div><b><u>Ingredients:</u></b><br />
<br />
<ul><li>keera 1</li>
<li>green chilies 8</li>
<li>coriander leaves handful</li>
<li>curry leaves 5</li>
<li>turmeric 1/2 tsp</li>
<li>cumin and mustard seeds 1 tsp</li>
<li>oil 2 Tbls</li>
<li>salt to taste</li>
<li>hing pinch</li>
</ul><b><u>Method:</u></b><br />
wash and cut keera into small pieces. take mixie jaar add green chilies,coriander leaves,turmeric,salt and make a paste then add keera pieces just whip don't run the mixie too much.take out the chutney from jaar in to a bowl.<br />
take a pan heat the oil and crackle cumin and mustard seeds add curry leaves switch off the flame then add hing, add this seasoning to chutney.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_n9RHbHX4tFU/TRJmCPz1NMI/AAAAAAAAAdU/vDkFoggVK4A/s1600/01012008371.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/_n9RHbHX4tFU/TRJmCPz1NMI/AAAAAAAAAdU/vDkFoggVK4A/s320/01012008371.jpg" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_n9RHbHX4tFU/TRJnkt4TQDI/AAAAAAAAAdY/Cwv8YJZafVc/s1600/01012008372.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/_n9RHbHX4tFU/TRJnkt4TQDI/AAAAAAAAAdY/Cwv8YJZafVc/s320/01012008372.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_n9RHbHX4tFU/TRJnpLVMGtI/AAAAAAAAAdc/ygJ9EzV1-DY/s1600/01012008373.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/_n9RHbHX4tFU/TRJnpLVMGtI/AAAAAAAAAdc/ygJ9EzV1-DY/s320/01012008373.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_n9RHbHX4tFU/TRJnvEnxwAI/AAAAAAAAAdg/3cjq1lLkr-8/s1600/01012008374.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/_n9RHbHX4tFU/TRJnvEnxwAI/AAAAAAAAAdg/3cjq1lLkr-8/s320/01012008374.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_n9RHbHX4tFU/TRJn1yW5m9I/AAAAAAAAAdk/GiHhr60ztas/s1600/01012008376.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/_n9RHbHX4tFU/TRJn1yW5m9I/AAAAAAAAAdk/GiHhr60ztas/s320/01012008376.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_n9RHbHX4tFU/TRJn684U_GI/AAAAAAAAAdo/9AhByYsfXF8/s1600/01012008377.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/_n9RHbHX4tFU/TRJn684U_GI/AAAAAAAAAdo/9AhByYsfXF8/s320/01012008377.jpg" width="320" /></a></div>sarithahttp://www.blogger.com/profile/10130653248826679526noreply@blogger.com3tag:blogger.com,1999:blog-2298304421044368545.post-21730386243726001632010-12-18T20:23:00.000-08:002010-12-19T07:47:21.860-08:00mullangi sambar (radish sambar)<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_n9RHbHX4tFU/TQ19mcL-wAI/AAAAAAAAAcQ/knBy-psj5xY/s1600/01012008355.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><b><img border="0" height="240" src="http://4.bp.blogspot.com/_n9RHbHX4tFU/TQ19mcL-wAI/AAAAAAAAAcQ/knBy-psj5xY/s320/01012008355.jpg" width="320" /></b></a></div><b><u>Ingredients:</u></b><br />
<br />
<ul><li>radish one long medium size</li>
<li>tamarind big lemon size</li>
<li>toor dal 1/2 cup</li>
<li>red chilie powder 2tsp</li>
<li>salt to taste</li>
<li>turmeric powder 1/2 tsp</li>
<li>jaggery 1 Tbls</li>
</ul><br />
for tempering:<br />
<br />
<ul><li>hing pinch</li>
<li>cumin seeds 1 tsp</li>
<li>mustard seeds 1 tsp</li>
<li>curry leaves few</li>
<li>oil 3 Tbls</li>
</ul><b><u>Method:</u></b><br />
wash and soak the tamarind,pressure cook the toor dal keep them a side.<br />
peel and slice the radish, take a sauce pan with water (half of the quantity what your need for total sambar) add sliced radish and little bit salt(by adding little now radish slices will get cooked fast) cook till the radish slices get cooked.now add red chilie powder, some more salt as required and jaggery, extract the tamarind juice add it.bring it to boil then add cooked toor dal, add little more water as required and again bring it to boil.when you feel the radish slices are fully cooked in tamarind juice and dal switch off the flame. sambar should look liquidy.<br />
take a pan add oil and crackle cumin and mustard seeds add curry leaves and hing,pour the seasoning into sambar immediately close the sauce pan with lid.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_n9RHbHX4tFU/TQ19gRrAE5I/AAAAAAAAAcM/Wi9kbLVlkrE/s1600/01012008335.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/_n9RHbHX4tFU/TQ19gRrAE5I/AAAAAAAAAcM/Wi9kbLVlkrE/s320/01012008335.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_n9RHbHX4tFU/TQ2G8qQ9deI/AAAAAAAAAcU/I8zVEir7q6s/s1600/01012008342.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/_n9RHbHX4tFU/TQ2G8qQ9deI/AAAAAAAAAcU/I8zVEir7q6s/s320/01012008342.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_n9RHbHX4tFU/TQ2HDGb68kI/AAAAAAAAAcY/Yvncfxl-zY4/s1600/01012008344.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/_n9RHbHX4tFU/TQ2HDGb68kI/AAAAAAAAAcY/Yvncfxl-zY4/s320/01012008344.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_n9RHbHX4tFU/TQ2HLYe_coI/AAAAAAAAAcc/HnyH-MscUMs/s1600/01012008347.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/_n9RHbHX4tFU/TQ2HLYe_coI/AAAAAAAAAcc/HnyH-MscUMs/s320/01012008347.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_n9RHbHX4tFU/TQ2HTUzFN_I/AAAAAAAAAcg/D_n9jyUbedk/s1600/01012008349.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/_n9RHbHX4tFU/TQ2HTUzFN_I/AAAAAAAAAcg/D_n9jyUbedk/s320/01012008349.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_n9RHbHX4tFU/TQ2HcomNIbI/AAAAAAAAAck/8DiP7V_MDtw/s1600/01012008351.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/_n9RHbHX4tFU/TQ2HcomNIbI/AAAAAAAAAck/8DiP7V_MDtw/s320/01012008351.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_n9RHbHX4tFU/TQ2HjBehWkI/AAAAAAAAAco/8LG9QHLHw-o/s1600/01012008352.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/_n9RHbHX4tFU/TQ2HjBehWkI/AAAAAAAAAco/8LG9QHLHw-o/s320/01012008352.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_n9RHbHX4tFU/TQ19mcL-wAI/AAAAAAAAAcQ/knBy-psj5xY/s1600/01012008355.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/_n9RHbHX4tFU/TQ19mcL-wAI/AAAAAAAAAcQ/knBy-psj5xY/s320/01012008355.jpg" width="320" /></a></div>here the sambar is ready now have it with hot rice.sarithahttp://www.blogger.com/profile/10130653248826679526noreply@blogger.com5tag:blogger.com,1999:blog-2298304421044368545.post-53570317470859521582010-12-17T08:34:00.000-08:002010-12-17T08:34:43.502-08:00chikkudukaya koora(broad beansfry)<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_n9RHbHX4tFU/TQuB5MtjOOI/AAAAAAAAAbc/Xq69WU5pa3Q/s1600/01012008354.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/_n9RHbHX4tFU/TQuB5MtjOOI/AAAAAAAAAbc/Xq69WU5pa3Q/s320/01012008354.jpg" width="320" /></a></div><b><u>Ingredients:</u></b><br />
<br />
<ul><li>broad beans (chikkudu) 250 gms</li>
<li>red chilie powder 1 1/2 tsp</li>
<li>salt to taste</li>
<li>termeric 1/4 tsp</li>
<li>curry leaves few</li>
<li>cumin and mustard seeds 1 tsp</li>
<li>hing pinch</li>
<li><a href="http://nala-bhima.blogspot.com/2010/12/putnala-podiroasted-dal-powder.html">pappula podi</a> 2 1/2 tsp (roasted dal powder)</li>
<li>oil 2 Tbls</li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_n9RHbHX4tFU/TQuC_hUPO2I/AAAAAAAAAbg/VY75r1JoY_I/s1600/01012008337.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/_n9RHbHX4tFU/TQuC_hUPO2I/AAAAAAAAAbg/VY75r1JoY_I/s320/01012008337.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_n9RHbHX4tFU/TQuIG5mJtfI/AAAAAAAAAbk/GDkGAaFak6w/s1600/01012008338.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/_n9RHbHX4tFU/TQuIG5mJtfI/AAAAAAAAAbk/GDkGAaFak6w/s320/01012008338.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_n9RHbHX4tFU/TQuIN35RJMI/AAAAAAAAAbo/vbh7tM7rNgY/s1600/01012008340.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/_n9RHbHX4tFU/TQuIN35RJMI/AAAAAAAAAbo/vbh7tM7rNgY/s320/01012008340.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_n9RHbHX4tFU/TQuITKy1WGI/AAAAAAAAAbs/nivLS1w3CCc/s1600/01012008343.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/_n9RHbHX4tFU/TQuITKy1WGI/AAAAAAAAAbs/nivLS1w3CCc/s320/01012008343.jpg" width="320" /></a></div><br />
<b><u>method:</u></b><br />
wash and cut the broad beans into 1 inch size and take a cooker bowl add beans,water,little bit salt,termeric <br />
and pressure cook, leave it to cool down then drain the water, take a frying pan add oil and crackle cumin and mustard seeds,then add curry leaves and hing, then add boiled broad beans and red chilie powder,little more salt(note:we already added salt while boiling,and pappula podi also had little salt so becareful while adding salt) fry them for few minutes and add <a href="http://nala-bhima.blogspot.com/2010/12/putnala-podiroasted-dal-powder.html">pappula podi</a>,switch off the flame. chikkudukaya koora is ready.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_n9RHbHX4tFU/TQuB5MtjOOI/AAAAAAAAAbc/Xq69WU5pa3Q/s1600/01012008354.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/_n9RHbHX4tFU/TQuB5MtjOOI/AAAAAAAAAbc/Xq69WU5pa3Q/s320/01012008354.jpg" width="320" /></a></div>sarithahttp://www.blogger.com/profile/10130653248826679526noreply@blogger.com2tag:blogger.com,1999:blog-2298304421044368545.post-33613499721930326572010-12-17T08:32:00.000-08:002010-12-17T08:32:31.467-08:00putnala podi(roasted dal powder)<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_n9RHbHX4tFU/TQuOjj6Mg5I/AAAAAAAAAb0/r1Wi0YXnr-U/s1600/01012008359.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/_n9RHbHX4tFU/TQuOjj6Mg5I/AAAAAAAAAb0/r1Wi0YXnr-U/s320/01012008359.jpg" width="320" /></a></div><b><u>Ingredients:</u></b><br />
<br />
<ul><li>roasted dal (putnalu) 1 cup</li>
<li>cumin seeds 1 tsp</li>
<li>red chilie powder 1 tsp</li>
<li>garlic cloves 3</li>
<li>salt 1/2 tsp</li>
</ul><b><u>Method:</u></b><br />
take a mixie jaar add all the ingredients and mix to a fine powder. we will use this powder in so many fried curries.store this powder in a air tight container.<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_n9RHbHX4tFU/TQuOjj6Mg5I/AAAAAAAAAb0/r1Wi0YXnr-U/s1600/01012008359.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/_n9RHbHX4tFU/TQuOjj6Mg5I/AAAAAAAAAb0/r1Wi0YXnr-U/s320/01012008359.jpg" width="320" /></a></div>sarithahttp://www.blogger.com/profile/10130653248826679526noreply@blogger.com3tag:blogger.com,1999:blog-2298304421044368545.post-15924734036399873142010-12-09T13:33:00.000-08:002010-12-09T13:33:20.983-08:00RICE FLOUR & LENTIL FLOUR LADDU'S<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_n9RHbHX4tFU/TQFEnUuZlLI/AAAAAAAAAaI/XnMCTPV-fBs/s1600/01042008314.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/_n9RHbHX4tFU/TQFEnUuZlLI/AAAAAAAAAaI/XnMCTPV-fBs/s320/01042008314.jpg" width="320" /></a></div><b><u>Ingredients:</u></b><br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_n9RHbHX4tFU/TQFFuoSO6iI/AAAAAAAAAaM/h3ayadF9SIQ/s1600/01042008304.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/_n9RHbHX4tFU/TQFFuoSO6iI/AAAAAAAAAaM/h3ayadF9SIQ/s320/01042008304.jpg" width="240" /></a></div><br />
<ul><li>rice 1 cup</li>
<li>peanuts 1/2 cup</li>
<li>urad dal 1/4 cup</li>
<li>moong dal 1/4 cup</li>
<li>sesame seeds 1/4 cup (optional)</li>
<li>powdered sugar 1 1/4 cup </li>
<li>ghee 6 Tbls</li>
</ul><b><u>Method:</u></b><br />
dry roast the rice,peanuts,uraddal,moongdal,sesameseeds separately and make a powder out of it.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_n9RHbHX4tFU/TQFGrtMmBAI/AAAAAAAAAaQ/OmNKSM3kfN4/s1600/01042008306.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/_n9RHbHX4tFU/TQFGrtMmBAI/AAAAAAAAAaQ/OmNKSM3kfN4/s320/01042008306.jpg" width="320" /></a></div><br />
<br />
mix all the powders and powdered sugar mix well. Take a small mixie jaar add some of the powder then add 2 tbls ghee and just whip the mixie only for 4 seconds, don't run the mixie too much.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_n9RHbHX4tFU/TQFHimJPV-I/AAAAAAAAAaU/7G4uxev8cGI/s1600/01042008308.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/_n9RHbHX4tFU/TQFHimJPV-I/AAAAAAAAAaU/7G4uxev8cGI/s320/01042008308.jpg" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_n9RHbHX4tFU/TQFHzWI5YdI/AAAAAAAAAaY/1ZDjDNw_52U/s1600/01042008309.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/_n9RHbHX4tFU/TQFHzWI5YdI/AAAAAAAAAaY/1ZDjDNw_52U/s320/01042008309.jpg" width="320" /></a></div>Take handful of flour and press it to form a round shape(no need to be perfect round shape) but dont add too much ghee. and repeat the same process for remaining mixture. this laddu's will melt in your mouth and taste very good.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_n9RHbHX4tFU/TQFI1RtMAVI/AAAAAAAAAac/L3qvl-_siws/s1600/01042008311.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/_n9RHbHX4tFU/TQFI1RtMAVI/AAAAAAAAAac/L3qvl-_siws/s320/01042008311.jpg" width="320" /></a></div>sarithahttp://www.blogger.com/profile/10130653248826679526noreply@blogger.com6tag:blogger.com,1999:blog-2298304421044368545.post-16020486754940089592010-12-06T19:09:00.000-08:002010-12-06T19:09:27.251-08:00THOTAKURA VEPUDU(Amaranthus fry) WITH SPLIT MOONGDAL<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_n9RHbHX4tFU/TP2fZx8GWJI/AAAAAAAAAZs/1r-JGR-4jI8/s1600/01022008298.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/_n9RHbHX4tFU/TP2fZx8GWJI/AAAAAAAAAZs/1r-JGR-4jI8/s320/01022008298.jpg" width="320" /></a></div><b><u>Ingredients:</u></b><br />
<br />
<ul><li> thotakura 3 cups (washed and cut into small pieces)</li>
<li>green chilies 5 (make a small slit don't cut completely)</li>
<li>split moongdal 2 Tbls (soak for 5 min)</li>
<li>onion medium size (chop into 1 inch size)</li>
<li>garlic cloves 4 (optional)</li>
<li>cumin seeds 1 tsp</li>
<li>mustard seeds 1 tsp</li>
<li>salt to taste</li>
<li>oil 3 Tbls</li>
<li>turmeric pinch</li>
</ul><b><u>Method:</u></b><br />
<div>heat the oil in frying pan,crackle cumin and mustard seeds then add chopped onions and green chilies,garlic cloves and fry them little bit,add turmeric powder now add thotakura<span class="Apple-style-span" style="font-family: Arial; font-size: x-small;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 1px; -webkit-border-vertical-spacing: 1px; line-height: 19px;"> (</span></span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 1px; -webkit-border-vertical-spacing: 1px; color: #3366cc; font-family: Arial; font-size: 13px; line-height: 19px;">Amaranthus</span><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 1px; -webkit-border-vertical-spacing: 1px; font-family: Arial; font-size: 13px; line-height: 19px;">) and split moongdal.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_n9RHbHX4tFU/TP2jq3pYXxI/AAAAAAAAAZw/6OHpnBYApy4/s1600/01022008295.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/_n9RHbHX4tFU/TP2jq3pYXxI/AAAAAAAAAZw/6OHpnBYApy4/s320/01022008295.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_n9RHbHX4tFU/TP2jwaeAnEI/AAAAAAAAAZ0/vqje5Jc1pCI/s1600/01022008296.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/_n9RHbHX4tFU/TP2jwaeAnEI/AAAAAAAAAZ0/vqje5Jc1pCI/s320/01022008296.jpg" width="320" /></a></div><div><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 1px; -webkit-border-vertical-spacing: 1px; font-family: Arial; font-size: 13px; line-height: 19px;">now add salt,immediately water oozes out so don't cover the pan. fry till water evaporates and oil oozes.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_n9RHbHX4tFU/TP2fZx8GWJI/AAAAAAAAAZs/1r-JGR-4jI8/s1600/01022008298.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/_n9RHbHX4tFU/TP2fZx8GWJI/AAAAAAAAAZs/1r-JGR-4jI8/s320/01022008298.jpg" width="320" /></a></div><div><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 1px; -webkit-border-vertical-spacing: 1px; font-family: Arial; font-size: 13px; line-height: 19px;"><br />
</span></div>sarithahttp://www.blogger.com/profile/10130653248826679526noreply@blogger.com3tag:blogger.com,1999:blog-2298304421044368545.post-232030067523242412010-12-05T15:04:00.000-08:002010-12-05T15:04:34.505-08:00PAPPU FRY (lentil fry)<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div>This pappu fry(lentil fry) is made with all kinds of lentils. when ever we bored of vegetables, and when ever we are out of vegetables i make this pappu fry along with rasam.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_n9RHbHX4tFU/TPwMiKGkzqI/AAAAAAAAAZI/o3hpTC4aSXc/s1600/01012008293.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/_n9RHbHX4tFU/TPwMiKGkzqI/AAAAAAAAAZI/o3hpTC4aSXc/s320/01012008293.jpg" width="320" /></a></div><b><u>Ingredients:</u></b><br />
<br />
<ul><li>Toor dal 1/2 cup</li>
<li>Channa dal 1/4 cup</li>
<li>Moong dal 1/4 cup</li>
<li>Red Chilies 6</li>
<li>Cumin Seeds 1 tsp</li>
<li>Mustard Seeds 1/2 tsp</li>
<li>Turmeric powder 1/2 tsp</li>
<li>Hing pinch</li>
<li>Oil 4 Tbls</li>
<li>Coriander leaves few</li>
<li>Curry leaves few</li>
<li>small onion chopped </li>
<li>salt to taste</li>
</ul><b><u>Method:</u></b><br />
Take all lentils(dals) in a bowl wash and soak them at least 3 hrs. Take red chilies,turmeric powder,1/2 tsp of cumin seeds and salt in a mixie jaar. make it a coarse paste.just whip the mixie don't grind it too much.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_n9RHbHX4tFU/TPwRuuV9JGI/AAAAAAAAAZQ/LUgKs7bHB1g/s1600/DSC_0076.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://1.bp.blogspot.com/_n9RHbHX4tFU/TPwRuuV9JGI/AAAAAAAAAZQ/LUgKs7bHB1g/s320/DSC_0076.jpg" width="180" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_n9RHbHX4tFU/TPwR54IVnKI/AAAAAAAAAZU/jqSZoBHcGtI/s1600/DSC_0077.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="180" src="http://1.bp.blogspot.com/_n9RHbHX4tFU/TPwR54IVnKI/AAAAAAAAAZU/jqSZoBHcGtI/s320/DSC_0077.jpg" width="320" /></a></div>Take a non-stick dosa pan grease it with little bit oil. and make a chapati kind of shape with the paste as shown in the picture,cover it with lid and cook on low flame dont over cook just for 5 minutes on both sides.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_n9RHbHX4tFU/TPwUGdFe0nI/AAAAAAAAAZY/qqomvSqCYSk/s1600/01012008282.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/_n9RHbHX4tFU/TPwUGdFe0nI/AAAAAAAAAZY/qqomvSqCYSk/s320/01012008282.jpg" width="320" /></a></div>Switch off the flame and let it cool down completely,and mash it with your hands.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_n9RHbHX4tFU/TPwU5itFfoI/AAAAAAAAAZc/3JqS0MkXsfc/s1600/01012008287.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://2.bp.blogspot.com/_n9RHbHX4tFU/TPwU5itFfoI/AAAAAAAAAZc/3JqS0MkXsfc/s320/01012008287.jpg" width="240" /></a></div>Now take a frying pan add oil and crackle remaining cumin seeds and mustard seeds,then add curry leaves and hing,add chopped onions and fry them till they look transparent, add pappu mixture to it fry all together for 5 more minutes.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_n9RHbHX4tFU/TPwWUaf5JvI/AAAAAAAAAZg/kZLsDBnE0Sg/s1600/01012008290.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/_n9RHbHX4tFU/TPwWUaf5JvI/AAAAAAAAAZg/kZLsDBnE0Sg/s320/01012008290.jpg" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_n9RHbHX4tFU/TPwWgMm25jI/AAAAAAAAAZk/WM_jDLxK9o8/s1600/01012008291.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/_n9RHbHX4tFU/TPwWgMm25jI/AAAAAAAAAZk/WM_jDLxK9o8/s320/01012008291.jpg" width="320" /></a></div>lastly garnish with coriander leaves. pappu fry is ready.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_n9RHbHX4tFU/TPwMiKGkzqI/AAAAAAAAAZI/o3hpTC4aSXc/s1600/01012008293.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/_n9RHbHX4tFU/TPwMiKGkzqI/AAAAAAAAAZI/o3hpTC4aSXc/s320/01012008293.jpg" width="320" /></a></div>sarithahttp://www.blogger.com/profile/10130653248826679526noreply@blogger.com5tag:blogger.com,1999:blog-2298304421044368545.post-9438046078040482802010-12-04T13:15:00.000-08:002010-12-04T13:15:45.314-08:00sunshine awardhurray! i got one more award. i feel more responsible now...i got this award from <a href="http://www.kitchentantra.com/">malar gandhi</a>.<br />
thank you malar..<br />
<br />
<img src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEho7vlSEl_7ay5Gy5kXAojwdYDXZD9CaWZjkoExMdhDbA0kACvcwqhcTee2fsrOBoMns1uaiS04KVtZdka98jxs3-Ez6NK3ToN_XJqDlVbWYyzIsmKPz-vOk50SLaU2nopRSak6j7I4prc/s320/kavitha+award.jpg" />sarithahttp://www.blogger.com/profile/10130653248826679526noreply@blogger.com2tag:blogger.com,1999:blog-2298304421044368545.post-20107111427283860522010-12-02T09:31:00.000-08:002010-12-02T09:31:57.699-08:00GONGURA PACHADI<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;">Gongura pachadi is every ones favorite. gongura pachadi mix with rice and eat with onion.....it taste like heaven. </div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_n9RHbHX4tFU/TPe-Fg2UJkI/AAAAAAAAAZA/079hJ-yaJEg/s1600/DSCF3471.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/_n9RHbHX4tFU/TPe-Fg2UJkI/AAAAAAAAAZA/079hJ-yaJEg/s320/DSCF3471.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"></div><b><u>Ingredients:</u></b><br />
<br />
<br />
<ul><li>1 bunch of gongura leaves</li>
<li>small green chilies 10</li>
<li>1/2 tsp fenugreek seeds</li>
<li>red chilies 2</li>
<li>mustard seeds 2 tsp</li>
<li>chana dal 2 tspm</li>
<li>pinch of hing </li>
<li>1/4 tsp turmeric powder</li>
<li>1 onion</li>
<li>salt to taste</li>
<li>oil 4 Tbls</li>
</ul><br />
<br />
<b><u>Method:</u></b><div><b><u><br />
</u></b><br />
Wash gongura one day before, separete the leaves from stems.Take a pan heat the oil first add fenugreek seeds, then add channadal,mustard seeds,red chilies, green chilies,this time you can add garlic cloves (optional). fry them all together then add turmeric and hing.separate all the ingredients from oil with a strainer.now add the gongura leaves in the remaining oil fry them till they mashed and get little black color. switch off the flame let the leaves cool down.then add the tempering ingredients to the mixie jaar add salt,grind this mixer well, then add fried gongura leaves and just whip the mixie dont grind too much.now cut the onion into 1 1/2 inch size add them to gongura chutney. serve this chutney with rice.<br />
<div class="separator" style="clear: both; text-align: center;"></div><br />
<br />
</div>sarithahttp://www.blogger.com/profile/10130653248826679526noreply@blogger.com6tag:blogger.com,1999:blog-2298304421044368545.post-70071229022678247602010-12-02T07:36:00.000-08:002010-12-02T07:36:24.819-08:00this is my first award. i am so happy thank you <a href="http://myeasytocookrecipes.blogspot.com/">sameena</a>, really i got new energy, nice encouragement. this blogging world is so beautiful.<br />
<img src="http://3.bp.blogspot.com/_RpIfnnfmZeo/TPZBtcJ2tkI/AAAAAAAACRs/WreFtW1r3Dk/s1600/PGR20100624_141-2.jpg" />sarithahttp://www.blogger.com/profile/10130653248826679526noreply@blogger.com3tag:blogger.com,1999:blog-2298304421044368545.post-64447764934853922542010-11-29T14:54:00.000-08:002010-11-29T14:54:22.281-08:00dosa avakaya(cucumber chutney)<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_n9RHbHX4tFU/TPQmu1GGkwI/AAAAAAAAAYo/NTgPC3p9y-k/s1600/DSCF3448.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/_n9RHbHX4tFU/TPQmu1GGkwI/AAAAAAAAAYo/NTgPC3p9y-k/s320/DSCF3448.JPG" width="320" /></a></div><br />
we have so many types of dosakaya chutneys.this is the basic one. very soon i will come up with other type of chutneys too.<br />
<br />
<b><u>Ingredients:</u></b><br />
<ul><li>1 medium size cucumber(dosakaya)</li>
<li>2 Tbls red chilli powder</li>
<li>1/2 tsp mustard seeds powder</li>
<li>2 Tbls oil</li>
<li>salt to taste</li>
<li>pinch of hing</li>
<li>1/2 tsp mustard seeds and cumin seeds for tempering</li>
</ul><b><u>method:</u></b><ul></ul><div>cut the cucumber into small pieces (1/2 inch size).</div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_n9RHbHX4tFU/TPQq2eouPyI/AAAAAAAAAYs/LiwEJ3rNRqM/s1600/DSCF3445.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/_n9RHbHX4tFU/TPQq2eouPyI/AAAAAAAAAYs/LiwEJ3rNRqM/s320/DSCF3445.JPG" width="320" /></a></div><div>take a glass or ceramic bowl add red chilli powder,mustard seeds powder,salt mix well.then add 1 1/2 Tbls oil to that mixture and mix well.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_n9RHbHX4tFU/TPQrplYQmaI/AAAAAAAAAYw/-BX55FlWzEw/s1600/DSCF3444.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/_n9RHbHX4tFU/TPQrplYQmaI/AAAAAAAAAYw/-BX55FlWzEw/s320/DSCF3444.JPG" width="320" /></a></div><div>add cucumber pieces to that mixture. and take a pan heat the remaining 1/2 Tbls oil and crackle the mustard and cumin seeds and let it cool down then add it to cucumber mixture.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_n9RHbHX4tFU/TPQsO5iX3PI/AAAAAAAAAY0/TfwP219t3P4/s1600/DSCF3447.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/_n9RHbHX4tFU/TPQsO5iX3PI/AAAAAAAAAY0/TfwP219t3P4/s320/DSCF3447.JPG" width="320" /></a></div><div>it may look like dry but after 5 to 6 hours it oozes out oil. after a day keep it refrigerate because cucumber pieces observes too much salt.</div>sarithahttp://www.blogger.com/profile/10130653248826679526noreply@blogger.com6tag:blogger.com,1999:blog-2298304421044368545.post-60982302628916490042010-11-22T17:42:00.000-08:002010-11-22T18:16:46.513-08:00guava jamGuavas are excellent source of vitamin <b>C</b>.They are also good source of vitamin A, folate, potassium,magnesium and copper.And guava jam is very tasty kids like it very much.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_n9RHbHX4tFU/TOsWbXTJxUI/AAAAAAAAAX8/onP5Altzbco/s1600/DSCF3488.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/_n9RHbHX4tFU/TOsWbXTJxUI/AAAAAAAAAX8/onP5Altzbco/s320/DSCF3488.JPG" width="320" /></a></div><b>Ingredients:</b><br />
<br />
<ul><li>Guavas cubed 3 cups (3 guavas)</li>
<li>sugar 1 1/2 cups</li>
<li>water 3 cups</li>
<li>1 Tbls vinegar</li>
<li>1 tsp lime juice</li>
<li>1/4 tsp salt</li>
</ul><b>method:</b><br />
<ul></ul>peel and cut guavas into small pieces about 1/2 inch. Take a heavy bottom pan add guavas,sugar,2 cups water,vinegar,lime juice,salt. bring to boil on high heat then reduce heat to medium and boil for about 30 minutes.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_n9RHbHX4tFU/TOsYVTQy7AI/AAAAAAAAAYA/XQvQzmhtzN0/s1600/DSCF3462.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/_n9RHbHX4tFU/TOsYVTQy7AI/AAAAAAAAAYA/XQvQzmhtzN0/s320/DSCF3462.JPG" width="320" /></a></div>remove from the heat set a side to cool down .<br />
pour the mixture through a metal <a href="http://www.amazon.com/Oxo-Grips-8-Inch-Double-Strainer/dp/B00004OCLX?ie=UTF8&tag=nalabhima-20&link_code=btl&camp=213689&creative=392969" target="_blank">sifter </a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=nalabhima-20&l=btl&camp=213689&creative=392969&o=1&a=B00004OCLX" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" />in to a pan to separate out the seeds. use a spoon to force the mixture to the sifter.pass the mixture through the sifter for a second time.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_n9RHbHX4tFU/TOsYgntxQXI/AAAAAAAAAYE/hgenNBq8eOU/s1600/DSCF3475.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/_n9RHbHX4tFU/TOsYgntxQXI/AAAAAAAAAYE/hgenNBq8eOU/s320/DSCF3475.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_n9RHbHX4tFU/TOsYjbS6aWI/AAAAAAAAAYI/mOhAsVjHD-8/s1600/DSCF3476.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/_n9RHbHX4tFU/TOsYjbS6aWI/AAAAAAAAAYI/mOhAsVjHD-8/s320/DSCF3476.JPG" width="320" /></a></div><br />
transfer guava mixture back into pan. add remaining 1 cup water bring it to boil on medium high heat then immediately reduce heat to medium-low and simmer it for 30 minutes or until thickened.<br />
move pan from stove set aside to cool. transfer jam into jars and refrigerate. jam will stiffen as it cools down.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_n9RHbHX4tFU/TOsWbXTJxUI/AAAAAAAAAX8/onP5Altzbco/s1600/DSCF3488.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/_n9RHbHX4tFU/TOsWbXTJxUI/AAAAAAAAAX8/onP5Altzbco/s320/DSCF3488.JPG" width="320" /></a></div><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_n9RHbHX4tFU/TOsWVnf2NjI/AAAAAAAAAX4/3yk4PQqWX1w/s1600/DSCF3489.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/_n9RHbHX4tFU/TOsWVnf2NjI/AAAAAAAAAX4/3yk4PQqWX1w/s320/DSCF3489.JPG" width="320" /></a></div><br />
this recipe makes about 12 ounces.sarithahttp://www.blogger.com/profile/10130653248826679526noreply@blogger.com4tag:blogger.com,1999:blog-2298304421044368545.post-31471788313345228312010-11-18T15:37:00.000-08:002010-11-18T15:37:17.641-08:00sooji halwa(rava kesari)sooji halwa is well known sweet, mostly we make this as a naivedyam. This is very very easy recipe.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_n9RHbHX4tFU/TOWGrs96mwI/AAAAAAAAAX0/Ua5hwbfRAeg/s1600/DSCF3349.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/_n9RHbHX4tFU/TOWGrs96mwI/AAAAAAAAAX0/Ua5hwbfRAeg/s320/DSCF3349.JPG" width="320" /></a></div><b><u>Ingredients:</u></b><br />
<br />
<ul><li>1 cup sooji or semolina or ravva</li>
<li>1 cup sugar</li>
<li>21/2 cups water or milk</li>
<li>1/4 tsp orange food color (optional)</li>
<li>2 Tbls cashew nuts</li>
<li>2 Tbls raisins </li>
<li>1/2 cup Ghee or Butter</li>
</ul><b><u>Method:</u></b><br />
Take a <a href="http://www.amazon.com/Cuisinart-Classic-Nonstick-Hard-Anodized-12-Inch/dp/B0001LO5G8?ie=UTF8&tag=nalabhima-20&link_code=btl&camp=213689&creative=392969" target="_blank">non-stick</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=nalabhima-20&l=btl&camp=213689&creative=392969&o=1&a=B0001LO5G8" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" /> pan melt the ghee or butter add cashew nuts and raisins lightly roast them then add sooji and keep mixing it on low flame till it gives you fragrance and color. Add sugar and mix it once then immediately add water or milk at this point you should be careful after adding sugar don't wait long time. Increase the heat low to medium and mix well then add color if you want extra sugar you can add. when it starts to leave the bottom switch of the flame cover it with lid.sarithahttp://www.blogger.com/profile/10130653248826679526noreply@blogger.com3tag:blogger.com,1999:blog-2298304421044368545.post-60213669934037729992010-11-16T11:58:00.000-08:002010-11-16T11:58:16.608-08:00pornam booreluI like this poornalu very much. Its a traditional sweet in south India. my mother makes these for every "varalaxmi vratam".<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_n9RHbHX4tFU/TOLRO2PDrqI/AAAAAAAAAW4/2VYlu2VtcRc/s1600/DSCF3429.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/_n9RHbHX4tFU/TOLRO2PDrqI/AAAAAAAAAW4/2VYlu2VtcRc/s320/DSCF3429.JPG" width="320" /></a></div><br />
Ingredients:<br />
<br />
<ul><li>1 cup channa dal(sanaga pappu)</li>
<li>1 cup jaggery</li>
<li>1/4 tsp cardamom powder</li>
<li>1/4 cup rice</li>
<li>1/4 cup urad dal(minapa pappu)</li>
<li>oil for deep frying</li>
</ul>Boil channa dal and cook till it is well cooked and drain the water when hot, and let it dry on a paper towel if needed.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_n9RHbHX4tFU/TOLT1EsVITI/AAAAAAAAAW8/DJn3L_vmHDY/s1600/DSCF3416.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/_n9RHbHX4tFU/TOLT1EsVITI/AAAAAAAAAW8/DJn3L_vmHDY/s320/DSCF3416.JPG" width="320" /></a></div><br />
Powder the boiled channa dal in food processor or if it is well cooked you can press with <a href="http://www.amazon.com/Zyliss-71373-Potato-Masher-White/dp/B0000CF3LT?ie=UTF8&tag=nalabhima-20&link_code=btl&camp=213689&creative=392969" target="_blank">masher</a><img alt="" border="0" height="1" src="http://www.assoc-amazon.com/e/ir?t=nalabhima-20&l=btl&camp=213689&creative=392969&o=1&a=B0000CF3LT" style="border: none !important; margin: 0px !important; padding: 0px !important;" width="1" />.<br />
and add jaggery to channa dal powder and cook till the mixer is thick, then add cardamom powder.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_n9RHbHX4tFU/TOLYB6EGhdI/AAAAAAAAAXA/EgE-NV5zxuM/s1600/DSCF3421.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/_n9RHbHX4tFU/TOLYB6EGhdI/AAAAAAAAAXA/EgE-NV5zxuM/s320/DSCF3421.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_n9RHbHX4tFU/TOLYKGo2AhI/AAAAAAAAAXE/vXgCgbIfU7U/s1600/DSCF3422.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/_n9RHbHX4tFU/TOLYKGo2AhI/AAAAAAAAAXE/vXgCgbIfU7U/s320/DSCF3422.JPG" width="320" /></a></div>Let this mixture cool down for some time,and make small lemon size balls out of it.<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_n9RHbHX4tFU/TOLYvWvkp4I/AAAAAAAAAXI/HNJnwwOTYXY/s1600/DSCF3423.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/_n9RHbHX4tFU/TOLYvWvkp4I/AAAAAAAAAXI/HNJnwwOTYXY/s320/DSCF3423.JPG" width="320" /></a></div>For the batter,you need to soak the rice and urad dal at least for 4 hrs before, and grind to paste.Batter is same like dosa batter but not the fermented dough, after making the batter wait for half an hour then you can use it.<br />
Take the balls and dip them in the batter and deep fry them in fresh oil.<br />
<div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: center;"><br />
</div> <a href="http://4.bp.blogspot.com/_n9RHbHX4tFU/TOLcbapAZ_I/AAAAAAAAAXQ/ALt2CiteHOs/s1600/DSCF3425.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/_n9RHbHX4tFU/TOLcbapAZ_I/AAAAAAAAAXQ/ALt2CiteHOs/s320/DSCF3425.JPG" width="320" /></a><br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_n9RHbHX4tFU/TOLgK2ub2-I/AAAAAAAAAXU/9QwM9C6AV80/s1600/DSCF3426.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/_n9RHbHX4tFU/TOLgK2ub2-I/AAAAAAAAAXU/9QwM9C6AV80/s320/DSCF3426.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_n9RHbHX4tFU/TOLgjq0YKaI/AAAAAAAAAXc/Z3z6-A9zjdg/s1600/DSCF3428.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/_n9RHbHX4tFU/TOLgjq0YKaI/AAAAAAAAAXc/Z3z6-A9zjdg/s320/DSCF3428.JPG" width="320" /></a></div><br />
Take them out and place on a paper towel.sarithahttp://www.blogger.com/profile/10130653248826679526noreply@blogger.com4tag:blogger.com,1999:blog-2298304421044368545.post-89794452720179266892010-10-29T14:46:00.000-07:002010-10-30T06:52:27.520-07:00sorakaya(bottleguard) karam boorelu<span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;">Today i am making spicy snacks sorakaya karam boorelu. I learned these from my mother she makes really good.</span></span><br />
<div><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"> First we need to take very tender bottle guard. </span></span></div><div><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_n9RHbHX4tFU/TMsttHipK8I/AAAAAAAAAWE/qOh1UfbSF1Y/s1600/bott.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_n9RHbHX4tFU/TMsttHipK8I/AAAAAAAAAWE/qOh1UfbSF1Y/s1600/bott.jpg" /></a></div><div><div style="font-family: 'Times New Roman'; font-size: medium;"><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"> Grate the bottle guard with vegetable grater.</span></span></div><div class="separator" style="clear: both; font-family: Arial; font-size: 13px; text-align: center;"><a href="http://1.bp.blogspot.com/_n9RHbHX4tFU/TMsvXj6oTtI/AAAAAAAAAWI/Qjs6_xcHJ54/s1600/DSCF3332.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/_n9RHbHX4tFU/TMsvXj6oTtI/AAAAAAAAAWI/Qjs6_xcHJ54/s320/DSCF3332.JPG" width="320" /></a></div><div><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"> Bottle guard oozes out water thats enough no need to add any water.</span></span></div><div style="font-family: Arial; font-size: 13px;"><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><br />
</span></span></div></div><div class="separator" style="clear: both; text-align: center;"></div><div><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><b><u>Ingredients:</u></b></span></span><br />
<ul><li><span class="Apple-style-span" style="font-family: Arial; font-size: 13px;">Grated bottle guard 2 1/2 cups</span></li>
<li><span class="Apple-style-span" style="font-family: Arial; font-size: 13px;">Rice flour 3 cups</span></li>
<li><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;">Cumin Seeds 1 1/2 tsp</span></span></li>
<li><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;">Sesame seeds 2 Tbls</span></span></li>
<li><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;">garlic cloves (optional)</span></span></li>
<li><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;">Oil for deep frying </span></span></li>
<li><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"></span></span><span class="Apple-style-span" style="font-family: Arial; font-size: 13px;">Salt to taste</span></li>
</ul><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;">Take grated bottle guard in a mixing bowl add cumin seeds,sesame seeds,salt,green chillies paste(you can grind garlic cloves along with chillies).</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_n9RHbHX4tFU/TMswVSgz-HI/AAAAAAAAAWQ/rnJ7vugrCJQ/s1600/DSCF3333.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/_n9RHbHX4tFU/TMswVSgz-HI/AAAAAAAAAWQ/rnJ7vugrCJQ/s320/DSCF3333.JPG" width="320" /></a></div><div><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><br />
Mix it well and then add Rice flour, Knead the dough very well. If it needs add extra flour it depends on how fresh the bottle guard is. and taste the dough to check salt if needed add little salt (dont add too much salt at a time)and mix all together.</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_n9RHbHX4tFU/TMsxJA8tY_I/AAAAAAAAAWU/9nrSkEpjRO4/s1600/DSCF3334.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/_n9RHbHX4tFU/TMsxJA8tY_I/AAAAAAAAAWU/9nrSkEpjRO4/s320/DSCF3334.JPG" width="320" /></a></div><div><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><br />
</span></span></div><div><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"> The dough should be soft like chapati dough.</span></span></div><div><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;">Take a plastic sheet or zip lock bag and grease the sheet and your hand with oil. place a lemon size dough on the plastic sheet and spread it with your fingers to the size of poori.but dont make it thin leave it thick.</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_n9RHbHX4tFU/TMsy0CePtHI/AAAAAAAAAWY/8HOtagCRM4c/s1600/DSCF3336.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/_n9RHbHX4tFU/TMsy0CePtHI/AAAAAAAAAWY/8HOtagCRM4c/s320/DSCF3336.JPG" width="320" /></a></div><div><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_n9RHbHX4tFU/TMsy-dWD8yI/AAAAAAAAAWc/lPzcVvVDV_Q/s1600/DSCF3337.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/_n9RHbHX4tFU/TMsy-dWD8yI/AAAAAAAAAWc/lPzcVvVDV_Q/s320/DSCF3337.JPG" width="320" /></a></div><div><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_n9RHbHX4tFU/TMszIuVO6lI/AAAAAAAAAWg/4l3HCv4GC2A/s1600/DSCF3339.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/_n9RHbHX4tFU/TMszIuVO6lI/AAAAAAAAAWg/4l3HCv4GC2A/s320/DSCF3339.JPG" width="320" /></a></div><div><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><br />
</span></span></div><div><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;">Heat the oil in a deep frying pan.Once again grease your hands and take out the karam boorelu from the plastic sheet carefully and slowly drop them in the hot oil.(be-careful while droping in hot oil).</span></span></div><div><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/_n9RHbHX4tFU/TMs0P_RkEjI/AAAAAAAAAWk/6d43SzR0WNo/s1600/DSCF3340.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/_n9RHbHX4tFU/TMs0P_RkEjI/AAAAAAAAAWk/6d43SzR0WNo/s320/DSCF3340.JPG" width="320" /></a></div><div></div><div><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"></span></span><span class="Apple-style-span" style="font-family: Arial; font-size: 13px;"> Fry them till they get light golden brown color.</span></div><div><span class="Apple-style-span" style="font-family: Arial; font-size: 13px;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_n9RHbHX4tFU/TMs0xqNDHbI/AAAAAAAAAWo/qDCaAvQoikw/s1600/DSCF3342.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/_n9RHbHX4tFU/TMs0xqNDHbI/AAAAAAAAAWo/qDCaAvQoikw/s320/DSCF3342.JPG" width="320" /></a></div><div><span class="Apple-style-span" style="font-family: Arial; font-size: 13px;"> Take out from the oil. serve them with Tea or Coffee they taste really good.</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_n9RHbHX4tFU/TMs1ZULQTyI/AAAAAAAAAWs/it-1uQ5h9cI/s1600/DSCF3346.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/_n9RHbHX4tFU/TMs1ZULQTyI/AAAAAAAAAWs/it-1uQ5h9cI/s320/DSCF3346.JPG" width="320" /></a></div><div><span class="Apple-style-span" style="font-family: Arial; font-size: 13px;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial; font-size: 13px;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial; font-size: small;"><span class="Apple-style-span" style="font-size: 13px;"><br />
</span></span></div>sarithahttp://www.blogger.com/profile/10130653248826679526noreply@blogger.com3tag:blogger.com,1999:blog-2298304421044368545.post-28495004302487354082010-10-27T16:20:00.000-07:002010-11-11T13:30:55.337-08:00pomegranate rice and chutney<div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"></div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">hi friends</div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;">this is my first posting. Today i am preparing pomegranate rice and chutney.The pomegranate's seeds are full of antioxidants that can help prevent cancer and heart disease.</div></div><div class="separator" style="clear: both; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; text-align: center;"><a href="http://2.bp.blogspot.com/_n9RHbHX4tFU/TMiHPV4h_vI/AAAAAAAAAVs/SZOVLu5zrlg/s1600/DSCF3287.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://2.bp.blogspot.com/_n9RHbHX4tFU/TMiHPV4h_vI/AAAAAAAAAVs/SZOVLu5zrlg/s320/DSCF3287.JPG" style="cursor: move;" width="320" /></a></div><div><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><b><u>Ingredients:</u></b></div></div><div><ul><li>4 cups of cooked rice</li>
<li>6Tbls pomegranate juice(depends on the sourness of the juice you can add little extra)</li>
<li>salt to tase</li>
</ul><div style="margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px;"><u><b>For tempering:</b></u></div></div><div><ul><li>2Tbls oil</li>
<li>1tsp mustard seeds</li>
<li>1tsp cumin seeds</li>
<li>11/2 Tbls peanuts</li>
<li>2tsp chana dal</li>
<li>few curry leaves</li>
</ul></div><div><b><u>Extracting pomegranate juice:</u></b></div><div> Select a pomegranate carefully. A heavy pomegranate indicates that it is full of juice. so pick the heaviest ones.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_n9RHbHX4tFU/TMiqLbZuYTI/AAAAAAAAAVw/0KBXy1XVzk8/s1600/download" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="http://1.bp.blogspot.com/_n9RHbHX4tFU/TMiqLbZuYTI/AAAAAAAAAVw/0KBXy1XVzk8/s1600/download" /></a></div><div>Take out the seeds.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_n9RHbHX4tFU/TMiqm787NFI/AAAAAAAAAV0/33SXwHsX1T4/s1600/DSCF3282.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/_n9RHbHX4tFU/TMiqm787NFI/AAAAAAAAAV0/33SXwHsX1T4/s320/DSCF3282.JPG" width="320" /></a></div><div>And blend them in a blender. and drain the juice through strainer or cheesecloth.Be care full when you cut the pomegranate it may stain your clothes.</div><div>You will get around 2/3 cups juice(depends on the freshness of the fruit).</div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/_n9RHbHX4tFU/TMirl0gQ3kI/AAAAAAAAAV4/xJrIduCaZnU/s1600/DSCF3283.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://1.bp.blogspot.com/_n9RHbHX4tFU/TMirl0gQ3kI/AAAAAAAAAV4/xJrIduCaZnU/s320/DSCF3283.JPG" width="320" /></a></div><div>Take cooked rice and add salt and juice mix all together well with a fork.</div><div><b><u>Tempering:</u></b></div><div> Heat a pan and add oil to it.When oil is hot add mustard seeds,cumin seeds,chanadal(sanaga pappu),peanuts,green chillies, red chillie pieces,and curry leaves. Fry the seasoning well and switch off flame.Add turmeric and hing(asafoetida) mix well.Now add this seasoning to prepared rice and mix well.</div><div><br />
</div><div>Chutney:</div><div>Ingredients:</div><div><ul><li>4Tbls juice</li>
<li>2Tbls red chilli powder</li>
<li>1tsp cumin seeds</li>
<li>1tsp mustard seeds</li>
<li>1/8tsp fenugreek seeds & cumin seeds powder</li>
<li>1Tbls oil</li>
<li>red chilli 1</li>
<li>curry leaves few</li>
<li>hing</li>
</ul>First take fenugreek seeds and cumin seeds and slightly dry roast them and make a powder out of it. we will use this powder in many chutneys you can make extra powder and keep it in a box.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/_n9RHbHX4tFU/TMixY62rINI/AAAAAAAAAV8/H6XqLzKHcow/s1600/DSCF3292.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/_n9RHbHX4tFU/TMixY62rINI/AAAAAAAAAV8/H6XqLzKHcow/s320/DSCF3292.JPG" width="320" /></a></div><div><br />
</div><div>Take pomegranate juice in a bowl add red chilli powder and salt,and little bit fenugreek&cumin powder.</div><div>Tempering:</div><div>heat a pan and add oil to it. when oil is hot then add cumin seeds, mustard seeds,red chillie pieces and curry leaves and fry them. now switch off the flame add turmeric powder, hing add this seasoning to juice mix.</div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/_n9RHbHX4tFU/TMizUWKfUbI/AAAAAAAAAWA/BYitZJxoEJI/s1600/DSCF3293.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/_n9RHbHX4tFU/TMizUWKfUbI/AAAAAAAAAWA/BYitZJxoEJI/s320/DSCF3293.JPG" width="320" /></a></div><div><br />
</div><div> </div>sarithahttp://www.blogger.com/profile/10130653248826679526noreply@blogger.com3