tag:blogger.com,1999:blog-387273922024-03-05T15:29:23.669-08:00Experimenting on taste budsAmused by the humungous varieties of dishes..
Desperately trying to get some of them right...
Logging the propotions and steps when he is pleased....
All becoz an old saying goes 'the way to ur hubby's heart is though his stomach'.believe me it is true...Ayesha Seerinhttp://www.blogger.com/profile/09687490709446127612noreply@blogger.comBlogger63125tag:blogger.com,1999:blog-38727392.post-84682464547682467942007-05-04T18:40:00.000-07:002008-12-09T00:32:26.578-08:00Homemade Pav Bhaji<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq5GaJQHixfnN84HGcrk9lYngKHNZShmvQq9Fm0_Xmd9iJED8UXiGdhLZ-JbSB9mKR3rea7hR9lhckES8Yjq-xpnhaSNrTdXIq-WTO-zHMA7PyaXemsuNl5BmmiB-dMwRLmVSphA/s1600-h/pavbhaji2.JPG"><img id="BLOGGER_PHOTO_ID_5060886644476246834" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhq5GaJQHixfnN84HGcrk9lYngKHNZShmvQq9Fm0_Xmd9iJED8UXiGdhLZ-JbSB9mKR3rea7hR9lhckES8Yjq-xpnhaSNrTdXIq-WTO-zHMA7PyaXemsuNl5BmmiB-dMwRLmVSphA/s400/pavbhaji2.JPG" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrN-r6q90ZmB8frXmsh1SnfKJhTQEyQOsF3pXmgBBEBWMWPaDUEpOm6rQa3LnioCd3biDvJ35DNc-sU5Fw-c92JeN61QsF1UQUhpHqWBe_qI9jYIjDOs9dvqSS_I-5NCCHuS4kgg/s1600-h/pav+bun.JPG"><img id="BLOGGER_PHOTO_ID_5060886120490236706" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhrN-r6q90ZmB8frXmsh1SnfKJhTQEyQOsF3pXmgBBEBWMWPaDUEpOm6rQa3LnioCd3biDvJ35DNc-sU5Fw-c92JeN61QsF1UQUhpHqWBe_qI9jYIjDOs9dvqSS_I-5NCCHuS4kgg/s400/pav+bun.JPG" border="0" /></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBJ-X_IpUfRYYp_GjQH9HmvjBmbPiuw3MfgGG__2SNIYUMX_XuWNtcWdITv3qMvu99FIJpoP6Cn3_FlbZNvw1o1he_qSO4CiWCYxz2IUMxhEq6vBxYQwllWcMCT2jSrFgzcBNWGw/s1600-h/pavbhaji.JPG"><img id="BLOGGER_PHOTO_ID_5060885867087166226" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhBJ-X_IpUfRYYp_GjQH9HmvjBmbPiuw3MfgGG__2SNIYUMX_XuWNtcWdITv3qMvu99FIJpoP6Cn3_FlbZNvw1o1he_qSO4CiWCYxz2IUMxhEq6vBxYQwllWcMCT2jSrFgzcBNWGw/s400/pavbhaji.JPG" border="0" /></a><br /><br />Will post the recipe soon<br /><div></div></div></div>Ayesha Seerinhttp://www.blogger.com/profile/09687490709446127612noreply@blogger.com18tag:blogger.com,1999:blog-38727392.post-50641025204990070552007-05-04T18:15:00.000-07:002008-12-09T00:32:27.247-08:00Beet BonanzaAfter making Gulabi Paneer, I had beet leaves , stalk and some beet root left...<br />Cooked 4 dieshes with these.<br />I wanted to make patras with beet leaves , may be next time..<br /><br /><br /><em><strong><span style="color:#cc33cc;">Beet Leaves with Black Eyed Beans</span></strong></em><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj51t-QgkbOg1JdZWTpAVOsxsbVzXdpSxYKoXbyS3x0kEy5piIlnDFBD2TDvzx23x8cnGsQQ_Fq7KqRnc5bhi6GcM4jKLDcWOW1ERzQMTxr-C_6MY6gB8EsaZES7zCJ51I_TwC-NA/s1600-h/Beetleaves.JPG"><img id="BLOGGER_PHOTO_ID_5060880017341709026" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj51t-QgkbOg1JdZWTpAVOsxsbVzXdpSxYKoXbyS3x0kEy5piIlnDFBD2TDvzx23x8cnGsQQ_Fq7KqRnc5bhi6GcM4jKLDcWOW1ERzQMTxr-C_6MY6gB8EsaZES7zCJ51I_TwC-NA/s400/Beetleaves.JPG" border="0" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJZmtAjdRsn0vp5HpRYDa3l253LixrmIpKGH9N7gcz9VDZn-Wl83PC1KM0jljTuiPyTadbe_AoZG8o4cg-Jr3ilI7ZXOeWOdaQD5ByX858J3llfglkAN2pd4JT2hyphenhyphenQrSWZqMNKZA/s1600-h/beatleaf+poriyal.JPG"><img id="BLOGGER_PHOTO_ID_5060880335169288946" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJZmtAjdRsn0vp5HpRYDa3l253LixrmIpKGH9N7gcz9VDZn-Wl83PC1KM0jljTuiPyTadbe_AoZG8o4cg-Jr3ilI7ZXOeWOdaQD5ByX858J3llfglkAN2pd4JT2hyphenhyphenQrSWZqMNKZA/s400/beatleaf+poriyal.JPG" border="0" /></a><br /><br /><br /><br />The above is a poriyal made with black eyed beans. Only difference is to replace<br />curry leaves with beet leaves<br /><br /><em><strong><span style="color:#cc33cc;">Beet Root with Whole Moong</span></strong></em><br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUfxpeLcDL0uj9A1Gpl_EYTQRj-KjzgmcXgg8rAj8dTj_ca_oOq0kFQBBxf_HIKhVaCdTNF7X-1r3fqBHOBpIhvdtdsXoCHto67tWbCjmZa0hSYWcfRUnrwKxLFSe3lmV8D5LvFg/s1600-h/beetrootmoong.JPG"><img id="BLOGGER_PHOTO_ID_5060880670176738050" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgUfxpeLcDL0uj9A1Gpl_EYTQRj-KjzgmcXgg8rAj8dTj_ca_oOq0kFQBBxf_HIKhVaCdTNF7X-1r3fqBHOBpIhvdtdsXoCHto67tWbCjmZa0hSYWcfRUnrwKxLFSe3lmV8D5LvFg/s400/beetrootmoong.JPG" border="0" /></a><br /><br />The above is a poriyal made with whole moong dal and grated beet root.<br />Cook the moong dal till nearly done. Then mix salt and turmeric to it.<br />Shallow fry till browned. Then proceed with making the poriyal.<br /><br /><br />Also made a brinjal curry with the beet stalks , but nothing was left to take pic :-(Ayesha Seerinhttp://www.blogger.com/profile/09687490709446127612noreply@blogger.com7tag:blogger.com,1999:blog-38727392.post-90524552655527791562007-05-02T22:41:00.000-07:002008-12-09T00:32:27.617-08:00Odachakadalai Corn Masala<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgnBqIZfOgkiy13cCm_GYbAPMFa1DDgYNu27j_FfaBFI70X3nZ6rfa9q1vpEncvOJYybgKylnzwl9lXlkX1aI8noiWIZPjsvl7ZC7oj7t2ShZkzUY2vH1ngLrpoWdqXcakKlRNSg/s1600-h/corn+cob2.JPG"><img id="BLOGGER_PHOTO_ID_5060207326678907602" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgnBqIZfOgkiy13cCm_GYbAPMFa1DDgYNu27j_FfaBFI70X3nZ6rfa9q1vpEncvOJYybgKylnzwl9lXlkX1aI8noiWIZPjsvl7ZC7oj7t2ShZkzUY2vH1ngLrpoWdqXcakKlRNSg/s400/corn+cob2.JPG" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT1gRlj6knmV7Y_bL9WkiB00v47krQd5Cu48yNqp4vchGOya9dHFeusVlmm20hlMUxdxY5P-TtOM7YeQjdxBRSj4A6NM5ZPuA7pKhHo1QEwKjrhyOgsRjuvcToAPzQxup2F1612A/s1600-h/corn+on+cob.JPG"><img id="BLOGGER_PHOTO_ID_5060206888592243394" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjT1gRlj6knmV7Y_bL9WkiB00v47krQd5Cu48yNqp4vchGOya9dHFeusVlmm20hlMUxdxY5P-TtOM7YeQjdxBRSj4A6NM5ZPuA7pKhHo1QEwKjrhyOgsRjuvcToAPzQxup2F1612A/s400/corn+on+cob.JPG" border="0" /></a><br /><br /><div>Odachakadalai is for Split Dalia in Tamil.</div><div></div><div>This is my entry for Nupurs A-Z Vegiies Event for letter "O"</div><div></div><div><em><strong><span style="color:#cc66cc;"><p>Ingredients: <p></span></strong></em></p></div><div></div><div>Corn on cobs - 4 smoked on fire</div><div>Onion - 1 medium sized sliced thinly</div><div>Tomato - 1 chopped</div><div>Split dalia - 1/2 cup , roasted lightly and ground to a paste with little water</div><div>Chilly powder - 3/4 tsp</div><div>Corriander pwdr - 1 1/2 tsp</div><div>Cumine pwdr - 1/4 tsp</div><div>Turmeric pwdr - 1/4 tsp</div><div>Garam masals - 1/4 tsp</div><div>Ginger garlic paste - 1/4 tsp</div><div></div><div><em><strong><span style="color:#cc66cc;"><p>Method: <p></span></strong></em></p></div><div></div><div>1) Heat oil , add onions . When brown add ginger garlic paste </div><div>2) When there is no raw smwll add dalia paste . Fry well.</div><div>3) Add tomato , salt and all powders.</div><div>4) Add 1 cup water. When the gravy reaches desired consistency andd corn</div><div>5) Garnish with corriander leaves.</div><div></div><div>Tastes good the next day. Corn gets soaked in the masla and eating it feels like having chicken.</div><div></div><div></div><div></div><div></div></div>Ayesha Seerinhttp://www.blogger.com/profile/09687490709446127612noreply@blogger.com10tag:blogger.com,1999:blog-38727392.post-73527218454013768102007-05-01T21:26:00.000-07:002008-12-09T00:32:28.272-08:00Pepper Chicken And Other Simple Recipes<em><strong><span style="color:#cc33cc;">Pepper Chicken :</span></strong></em><br /><br />This is my Mom's recipe , and it did turn out like how she makes inspite of me skipping the adding coconut part.... I envy Mallus coz they are inert to coconut .. I have to think of cholestrol , calorific value , Blood Pressure and blah blah b4 adding coconut ..... I guess they add some other ingredients to balance out the effect of coconut ...<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeRjbmd2_az9v9l3sYTEu4NRh2EnppO0nk65NPm4XczJ5lYv_oH9ctiWF5JBxxnqcLCJi5XIwWfAAp_GZs38oVviv2jTu7xwzX-yYS1xUz1JIvHKsqEhxLuVQ8C3wfgBiOwwTMmw/s1600-h/pepperchicken1.JPG"><img id="BLOGGER_PHOTO_ID_5059817008640981666" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeRjbmd2_az9v9l3sYTEu4NRh2EnppO0nk65NPm4XczJ5lYv_oH9ctiWF5JBxxnqcLCJi5XIwWfAAp_GZs38oVviv2jTu7xwzX-yYS1xUz1JIvHKsqEhxLuVQ8C3wfgBiOwwTMmw/s320/pepperchicken1.JPG" border="0" /></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQPPgacSqjahUuoRq_sMXIARMUsHzoziXoYy20LWopMwv-SmUwdFPOUYTmvYJjgDmdZtRfENtAbkx7bYhhdzhmoPp00zUsg8qkBRQO80oIjRulQ-Rp3UeEcf4s_l1iqdWNaCZ0jQ/s1600-h/pepperchick2.JPG"><img id="BLOGGER_PHOTO_ID_5059816763827845778" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiQPPgacSqjahUuoRq_sMXIARMUsHzoziXoYy20LWopMwv-SmUwdFPOUYTmvYJjgDmdZtRfENtAbkx7bYhhdzhmoPp00zUsg8qkBRQO80oIjRulQ-Rp3UeEcf4s_l1iqdWNaCZ0jQ/s320/pepperchick2.JPG" border="0" /></a></div><div><em><strong><span style="color:#cc33cc;">Ingredients:</span></strong></em><br /><br />Chicken - 1 lb<br />Onion - 2 big , chopped finely<br />Tomato - 1 , chopped finely , 5 tsp is using puree<br />Ginger Garlic paste - 3/4 tsp<br />Turmeric powder - 1/4 tsp<br />Curry leaves - 2 springs<br />Sonf - 1 tsp<br />Corriander pdwr - 3 tsp<br />Bay Leaf - 1 big leaf<br />Cloves - 4<br />Cinnamon - 1 inch stick ( does this ever change :-))<br />Oil<br /><br />Roast and grind the following with a tsp of water to a coarse paste<br /><br />Jeera - 3/4 tsp<br />Whole Black Pepper - 2 1/2 tsp<br />Green Chilly - 4<br />Poppy Seeds - 1 tsp<br />Shredded Coconut - a handful ( I skipped this )</div><div><br />Dont put too much jeera , u will end up with rasam!!<br /><br /><em><strong><span style="color:#cc66cc;">Method :</span></strong></em><br /><br />1) Mix Chicken with turmeric powder , some chopped curry leaves and set aside.<br />Heat oil , add bayleaf , cinnamon , cloves and sonf<br />2) Add onions , when they turn brown increase heat add ginger garlic paste ,<br />when there is no raw smell , add the ground paste.<br />3) Add tomato , corriander pwdr and salt.<br />4) Fry for a minute. Add chicken , 2 cups water. Cover and simmer for 20 minutes<br />5) Remove lid and cook on high for 15 minutes or till gravy is thick. </div><div>Tastes great when the gravy gets slightly burnt. Try to avoid using non stick pan.<br />6) Garnish with curry leaves and corriander leaves </div><div><br /><em><strong><span style="color:#cc33cc;">Crab And Egg Fry<br /></span></strong></em><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpfGt4cJXhZS-CkuWllkkKHBNaCy-CvhitbeJoSHlU6RT1_aTTI1JBn2m5hO-EPY4fzXz0IB7UxI7tbzexTMK0N97vKhEqimBCpKv1exO8s2xRtSJqybFECEOzdOF7WCr6hxkhTA/s1600-h/crab+egg+fry.JPG"><img id="BLOGGER_PHOTO_ID_5059816424525429378" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpfGt4cJXhZS-CkuWllkkKHBNaCy-CvhitbeJoSHlU6RT1_aTTI1JBn2m5hO-EPY4fzXz0IB7UxI7tbzexTMK0N97vKhEqimBCpKv1exO8s2xRtSJqybFECEOzdOF7WCr6hxkhTA/s320/crab+egg+fry.JPG" border="0" /></a> </div><div><em><strong><span style="color:#cc33cc;"></span></strong></em></div><div><em><strong><span style="color:#cc33cc;"><p>Ingredients: <p></span></strong></em></p></div><div><strong><em><span style="color:#cc33cc;"></span></em></strong></div><div><span style="color:#6600cc;">Mustard seeds - 1/2 tsp</span></div><div><span style="color:#6600cc;">Curry leaves - few</span></div><div><span style="color:#6600cc;">Crab meat - 1 cup</span></div><div><span style="color:#6600cc;">Chilly pwdr - 1/2 tsp</span></div><div><span style="color:#6600cc;">Turmeric pwdr - 1/4 tsp</span></div><div><span style="color:#6600cc;">Hing - a pinch</span></div><div><span style="color:#6600cc;">Garlic paste - 1/4 tsp</span></div><div><span style="color:#6600cc;">Eggs - 2 , beaten well with a piece of ginger and salt</span></div><div><span style="color:#6600cc;">Onion - a small one sliced</span></div><div><span style="color:#6600cc;"></span></div><div><em><strong><span style="color:#cc33cc;"><p></p>Method: <p></span></strong></em></p></div><div><span style="color:#6600cc;"></span></div><div><span style="color:#6600cc;">1) Heat oil , splutter mustard seeds , add curry leaves , hing</span></div><div><span style="color:#6600cc;">2) Add onions , garlic paste</span></div><div><span style="color:#6600cc;">3) Add crab , all powders and shred.</span></div><div><span style="color:#6600cc;">4) Make space in the middle , add beaten egg.</span></div><div><span style="color:#6600cc;">5) Cook on high till the egg and crab blend well.</span></div><div><span style="color:#6600cc;"></span></div><div><em><strong><span style="color:#cc33cc;"><p>Baby LimaBeans With Spinach <p></span></strong></em><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkgFHKVVA9lmpps5iyYRKQ92yl-D8xTsqsVrPbNWnQ4tOGIr0gm5j4eP002zzpoH6eEUtcYcfStTBDiCZ5q0wWWTscLpe9qoC4v0wMOlLm0txW-CWAJywxiJs0skcgmWmw1HtpMA/s1600-h/limabeans.JPG"><img id="BLOGGER_PHOTO_ID_5059816059453209202" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjkgFHKVVA9lmpps5iyYRKQ92yl-D8xTsqsVrPbNWnQ4tOGIr0gm5j4eP002zzpoH6eEUtcYcfStTBDiCZ5q0wWWTscLpe9qoC4v0wMOlLm0txW-CWAJywxiJs0skcgmWmw1HtpMA/s320/limabeans.JPG" border="0" /></a><br /><br /></p></div><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnkGzMkn9nSRM4d14IQsEqbpv5MGPyy69cAy7mKx88li4lajPGIP2yUBtY5Qxnh8v4MkyRVrC8nOx2vbNgMje-5ucxA6i7pBBI7NS7qkVi-y1tJRZ3e-sZahiNfVroiaNZODbCKQ/s1600-h/limabeans2.JPG"><img id="BLOGGER_PHOTO_ID_5059818413095287474" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnkGzMkn9nSRM4d14IQsEqbpv5MGPyy69cAy7mKx88li4lajPGIP2yUBtY5Qxnh8v4MkyRVrC8nOx2vbNgMje-5ucxA6i7pBBI7NS7qkVi-y1tJRZ3e-sZahiNfVroiaNZODbCKQ/s320/limabeans2.JPG" border="0" /></a><br /><br /><em><strong><span style="color:#cc33cc;"><p>Ingredients: <p></span></strong></em></p></div><div></div><div>Spinach - 2 handful</div><div>Baby Lima Beans - 1/2 cup cooked</div><div>Onion - a small one sliced</div><div>Chilly pwdr - 1/2 tsp</div><div>Coriander pwdr - 1/4 tsp</div><div>Mustard seeds - 1/4 tsp</div><div>Split gram dal - 1/4 tsp</div><div>Dry Red Chilly - 1 </div><div>Ginger - a 1 inch piece chopped</div><div>Turmeric pwdr - 1/4 tsp</div><div>Hing - a pinch<br />Oil - 3 tsp</div><div></div><div><em><strong><span style="color:#cc33cc;"><p>Method: <p></span></strong></em></p></div><div></div><div>1) Heat oil in a pan , splutter mustard seeds , split gram dal.</div><div>2) Break into halves and add the dry red chilly .</div><div>3) Add ginger , hing , onions , turmeric pwdr.</div><div>4) When you can smell turmeric's aroma , add chilly powder , corriander pwdr and salt.</div><div>5) Add spinach , when spinach is nearly cooked add lima beans.</div><div>6) Allow the beans to brown a little.</div><div>7) Sprinkle little red chilly powder and some chopped onions.<br /></div><div>U can also try changing the order. Add lima beans first , make it brown and crispy </div><div>maybe adding a little corn flour. Then add spinach.</div><div></div><div></div></div>Ayesha Seerinhttp://www.blogger.com/profile/09687490709446127612noreply@blogger.com9tag:blogger.com,1999:blog-38727392.post-24451887123950549382007-04-27T15:08:00.000-07:002008-12-09T00:32:28.529-08:00Gulabi Paneer - Paneer cooked in beetroot sauceInspired by my Mom's Beetroot halwa , i got some beets ..<br />From somewhere got the image of how beautiful paneer would look<br />in a pink coloured sauce .. And Lo we go<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNVhV9Yw1bOhhh26r8hsRT5jI8lEc1n5okyPObqeaufCYQ56rrn0HEFqCc-hOw-h6Nl37Vtd7Nbb_sW6h9ufQkIU7KyIFkM985LOdhRFCCi7ttTieIUvw3m-Bn8UA22WGSQBx8rg/s1600-h/pink+paneer2.JPG"><img id="BLOGGER_PHOTO_ID_5058235090581486178" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNVhV9Yw1bOhhh26r8hsRT5jI8lEc1n5okyPObqeaufCYQ56rrn0HEFqCc-hOw-h6Nl37Vtd7Nbb_sW6h9ufQkIU7KyIFkM985LOdhRFCCi7ttTieIUvw3m-Bn8UA22WGSQBx8rg/s400/pink+paneer2.JPG" border="0" /></a><br /><br /><br /><em><strong><span style="color:#cc33cc;">Ingredients: </span></strong></em><br /><br />Beet Root - 2 medium sized chopped to small pieces<br />Onion - Big sliced<br />Ginger Garlic paste - 1/4 tsp<br />Chilly Powder - 1 1/4 tsp ( use half more than the usual ,as beets are sweetish )<br />Garam Masala - 3/4 tsp<br />Yogurt - 3 tsp<br />Paneer - as much as u want .. I like slices than the usual cubes<br />Salt<br />Oil.<br /><br /><em><strong><span style="color:#cc33cc;">Flavoured Milk: </span></strong></em><br /><br />Cardamom - 2<br />cinnamon - a very small piece<br />Milk - 1 1/2 cups<br /><br />Boil milk with the cardamom and cinnamon for 2 minutes.<br /><br /><br /><em><strong><span style="color:#cc33cc;">Method: </span></strong></em><br /><br />1) Heat oil , Add onion slices and half of the garam masala.<br />2) Cook on low heat. When onions are light brown add ginger garlic paste.<br />3) When there is no raw smell add chilly powder , salt.<br />4) Stir in chopped beetroot.<br />5) Increase the heat , make space in the middle and add yogurt tsp by tsp<br />each time waiting for the water to evaporate and mixing it with the masala.<br />6) Add remaining garam masala and cook covered for 10 minutes.<br />7) When beets are cooked , switch off , cool and grind to a smooth paste.<br />8) Heat oil , add the paste , saute for few seconds. Remove the caradmom and cinnamon and add the milk and stir well<br />till you get a thick gravy. This should take less than a minute.<br />9) Add paneer. Garnish with corriander leaves<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-9BcZEpozkEB-gOZPKz8hdtKO5t9HuRgykUS2OA2kCbkajRxQ7FgHNXD71MauDqPKwo3JLo2ZXgRkS3uGkl9ns9X8JhxYXHquN3Cuv_1bAv4RA4u19TJ0eMvtmHJmPZ7b4bFQYg/s1600-h/pink+paneer1.JPG"><img id="BLOGGER_PHOTO_ID_5058234609545149010" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-9BcZEpozkEB-gOZPKz8hdtKO5t9HuRgykUS2OA2kCbkajRxQ7FgHNXD71MauDqPKwo3JLo2ZXgRkS3uGkl9ns9X8JhxYXHquN3Cuv_1bAv4RA4u19TJ0eMvtmHJmPZ7b4bFQYg/s400/pink+paneer1.JPG" border="0" /></a><br /><br /><div></div></div>Ayesha Seerinhttp://www.blogger.com/profile/09687490709446127612noreply@blogger.com11tag:blogger.com,1999:blog-38727392.post-49494488284893227882007-04-27T11:11:00.000-07:002008-12-09T00:32:28.992-08:00Green Mutton CurryMutton pieces and Chana dal cooked to perfection in a green gravy<br />made of mustard greens. Sounds good doesnt it ..<br /><br /><br /><p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH5h6j2nLBo3UgatgtEcGuKjgJr7-RaaoUFCse0Wj1jfSU7mwCbAq6vLgqj7fPLntgPvsUN_n1nGSuzZCOBaVjYOvZSYiDE7sQED1lpRvS7WUaNFBKPpZYby6xIrva93tdN1Kr1w/s1600-h/green+curry2.JPG"><img id="BLOGGER_PHOTO_ID_5058173535110199874" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH5h6j2nLBo3UgatgtEcGuKjgJr7-RaaoUFCse0Wj1jfSU7mwCbAq6vLgqj7fPLntgPvsUN_n1nGSuzZCOBaVjYOvZSYiDE7sQED1lpRvS7WUaNFBKPpZYby6xIrva93tdN1Kr1w/s400/green+curry2.JPG" border="0" /></a><br /></p><p>B4 going to the recipe lets read some facts about Mustard greens.Summarized from <a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=93">http://www.whfoods.com/genpage.php?tname=foodspice&dbid=93</a></p><p><em><span style="color:#6600cc;"><strong>M</strong>ustard greens</span></em></p><p><em><span style="color:#6600cc;"><strong>A</strong>re packed with nutrients. They are a good source of vitamins , minerals and dietary fiber.</span></em></p><p><em><span style="color:#6600cc;"><strong>A</strong>re rich in antioxidants Vitamin E.</span></em></p><p><em><span style="color:#6600cc;"><strong>P</strong>romote the health of Lungs.</span></em></p><p><em><span style="color:#6600cc;"><strong>D</strong>elays the loss of mental power.</span></em></p><p><em><span style="color:#6600cc;"><strong>S</strong>upports womens health with its calcium content.</span></em></p><p><em><span style="color:#6600cc;"><strong>P</strong>roduce Sulforaphane when chewed, this causes the liver to produce enzymes thatdetoxify cancer causing chemicals and cause colon cancer cells to commit suicide.</span></em></p><p><em><span style="color:#6600cc;">Phew !!!</span></em></p><p><br /><em><strong><span style="color:#cc33cc;">Green Paste: </span></strong></em><br /><br />Chopped Mustard Greens - 1 cup<br />Onion - use 1/2 of a small onion , rouchly sliced<br />Green chilly - 4 ( whole)<br />Sugar - a pinch<br />Oil - 2 tsp<br /><br />Heat oil , fry the green chillies , add the mustard greens and onions.<br />Saute till there is no raw smell. The leaves should retain their color , it should not<br />become brown.<br />Grind to a paste with 1 tbs water.<br /><br /><br /><br /></p><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEgzQVXQX-E0H70E0t1gB7iz8qcDSDwjCBc6i6hZQuCFCWn7l0CGzIHUh3IQSMv0XC0iGheoa_BjfgIi0lDmYDP2y6xFLaobt-BzhFrBaxNbCiNtf3WQWFChLv5qI-wb6KVJ-w9g/s1600-h/green+paste.JPG"><img id="BLOGGER_PHOTO_ID_5058173221577587250" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgEgzQVXQX-E0H70E0t1gB7iz8qcDSDwjCBc6i6hZQuCFCWn7l0CGzIHUh3IQSMv0XC0iGheoa_BjfgIi0lDmYDP2y6xFLaobt-BzhFrBaxNbCiNtf3WQWFChLv5qI-wb6KVJ-w9g/s400/green+paste.JPG" border="0" /></a><br /><br /><em><strong><span style="color:#cc33cc;"></span></strong></em><br /><em><strong><span style="color:#cc33cc;">Mutton Gravy :</span></strong></em><br /><br /><br />Mutton - 200 gms<br />Chana dal - 1/2 cup<br />Bay leaf - 1<br />Cardamom - 4<br />cloves - 5<br />Cnnamon - 1 inch stick<br />Onion - big sliced thinly<br />Tomato - 5 tsp puree<br />Corriander leaves - 2 tbs chopped<br />Mint leaves - 5<br />Corriander pwdr - 1 tsp<br />Yogurt - 4 tsp ( Mix mutton with yogurt and set aside )<br />Ginger garlic paste - 2 tsp<br />Green chilly - 4 , Sonf - 1/2 tsp and Jeera - 1 tsp ground together coarsely<br />Salt<br />Oil<br /><br /><br />I used mutton that needs 15 whistles to get cooked..<br /><br /><br />1) Heat oil , add bay leaf , cardamom , cloves and cinnamon<br />2) Add onions and cook in low heat till light brown.<br />3) Add the green chilly mixture and ginger garlic paste<br />4) Add Corriander leaves , mint , tomato , salt , corriander pwders<br />5) Raise to high heat and add mutton yogurt mix.<br />6) Keep stirring till all water evaporates.<br />7) Add 2 cups water and pressure cook mutton.<br />8) Cool , remove and add green paste , chana dal , water if required<br />If you are not confident about the green paste , u can saute it in oil for few seconds<br />b4 adding.<br />9) Pressure cook for 3 whistles.<br />10) Garnish with corriander leaves<br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggXOoe6MSZsUSkWafRrtZwZiELZSnI92m8F5RXDwxovZkCL9pki6y7sA-U7MZxZbDfC2C3IN-m6gJQvDg94fGATHqI7lu-VKkwH9FcHoD3IQYI3SWxfZAQ6WAQbEsq8i9uqkiqiQ/s1600-h/green+curry1.JPG"><img id="BLOGGER_PHOTO_ID_5058172968174516770" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggXOoe6MSZsUSkWafRrtZwZiELZSnI92m8F5RXDwxovZkCL9pki6y7sA-U7MZxZbDfC2C3IN-m6gJQvDg94fGATHqI7lu-VKkwH9FcHoD3IQYI3SWxfZAQ6WAQbEsq8i9uqkiqiQ/s400/green+curry1.JPG" border="0" /></a> <div></div><div></div></div>Ayesha Seerinhttp://www.blogger.com/profile/09687490709446127612noreply@blogger.com1tag:blogger.com,1999:blog-38727392.post-85386136429817562652007-04-26T08:42:00.000-07:002008-12-09T00:32:29.667-08:00N is for Niligiri Korma and Niligiri CurryI made two N dishes ,<br />Nilgiri Korma - vegetables cooked in a flavorful onion sauce<br />Nilgiri Curry - potatoes simmered in a green corriander sauce topped with coconut milk<br />This is my entry for <a href="http://onehotstove.blogspot.com">Nupur's</a> A-Z event for Letter "N"<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4hQhg9lGh_2fkRtFxjeVm4W2mbNs77dDtyoK0iZtkmpGIgu9e6Y48GMbCh_r_QglKFAe5TBvwB-aPY9lwOx1En1TTs6UDZpvgeDEb7TtynaFZwsCCHYb5YtcTHCAw8HgYf6XJQQ/s1600-h/A-z.gif"><img id="BLOGGER_PHOTO_ID_5057767484607068642" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4hQhg9lGh_2fkRtFxjeVm4W2mbNs77dDtyoK0iZtkmpGIgu9e6Y48GMbCh_r_QglKFAe5TBvwB-aPY9lwOx1En1TTs6UDZpvgeDEb7TtynaFZwsCCHYb5YtcTHCAw8HgYf6XJQQ/s400/A-z.gif" border="0" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZJRG6eU3Ck825FLOlHo7XVYrxg5X-92jKP-y-C2lzp-LVhPMTnWsUdMZ0ijxOtpoHwT1ps_4oUEb_9z6Ultd-bXcxYkAk6DYHpv8vrsPgL1QSsPmOJEybVYo-vG-8D0Nn6lhwXQ/s1600-h/nilgiri+korma2.JPG"><img id="BLOGGER_PHOTO_ID_5057768274881051154" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhZJRG6eU3Ck825FLOlHo7XVYrxg5X-92jKP-y-C2lzp-LVhPMTnWsUdMZ0ijxOtpoHwT1ps_4oUEb_9z6Ultd-bXcxYkAk6DYHpv8vrsPgL1QSsPmOJEybVYo-vG-8D0Nn6lhwXQ/s400/nilgiri+korma2.JPG" border="0" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ1rwjGADmlw-SJQNoak0G1VRx64QJJSYDxQs9fEVIj9O_WlTtJMRYyownAd5A5-6aSDyNTVh6nZxnHpruRBNTBGLyghqS8qQ81tkB6hUaawDHU9KVzNSQDuQNAgn8MkXmQYGzmw/s1600-h/nilgiri+korma1.JPG"><img id="BLOGGER_PHOTO_ID_5057767948463536642" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQ1rwjGADmlw-SJQNoak0G1VRx64QJJSYDxQs9fEVIj9O_WlTtJMRYyownAd5A5-6aSDyNTVh6nZxnHpruRBNTBGLyghqS8qQ81tkB6hUaawDHU9KVzNSQDuQNAgn8MkXmQYGzmw/s400/nilgiri+korma1.JPG" border="0" /></a><br /><br /><br /><em><strong><span style="color:#cc33cc;">Nilgiri Korma:</span></strong></em><br /><br />Dry red chilly - 5<br />Corriander seeds - 2 1/2 tsp<br />Jeera - 1 1/2 tsp<br />Sonf - 1 tsp<br />Poppy seeds - 1 tsp<br />Cinnamon - 1 inch stick<br />Cardamom - 4<br />Cloves - 5<br />Bayleaf - 1<br />Onion - 1 big , cut roughly , boiled and ground to a paste<br />Ginger garlic paste - 1 tsp<br />Vegetables chopped - 1 cup ( I used soya balls , lauki )<br />Thick Coconut Milk - 1 cup<br />Corriander and Mint - 2 tbs chopped finely<br /><br /><br /><em><strong><span style="color:#cc33cc;">Method:</span></strong></em><br /><br />1) Dry roast red chilly , corriander seeds , cumin seeds , saunf , poppy seeds.<br />Grind to a paste with some water.<br />2) Heat oil add bay leaf , cinnamon , cloves and cardamom. When aromatic add onion paste<br />3) Saute till light brown. Add ginger garlic paste. Fry till there is no raw smell.<br />4) Add salt , spices paste.<br />5) Add vegetables. Cook covered for 5 minutes.<br />6) Add a cup of water, Cook the vegetables.<br />7) Add coconut milk and simmer for 5 minutes.<br />8) Add corriander and mint.<br /><br />I did not want too much of coconut , so i used dal as a thickening agent.<br />I cooked masoor dal , mashed it well with a few drops of ghee and<br />added it to the korma instead of coconut milk.<br /><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRhBwhR8yAdsegDKnYQshOwGPFNIc_kJJ3pTepvgi7IuAiBvr1X98bneIcDphmhPTk1Bvn1UFExDW67ST-DVPnPTGpcNgQLFOKk6-a9qM4NFCTLNqJ-5Ua3WqEn1M-l7xxMVsh2Q/s1600-h/nilgiri+curry.JPG"><img id="BLOGGER_PHOTO_ID_5057767729420204530" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRhBwhR8yAdsegDKnYQshOwGPFNIc_kJJ3pTepvgi7IuAiBvr1X98bneIcDphmhPTk1Bvn1UFExDW67ST-DVPnPTGpcNgQLFOKk6-a9qM4NFCTLNqJ-5Ua3WqEn1M-l7xxMVsh2Q/s400/nilgiri+curry.JPG" border="0" /></a><br /><br /><em><strong><span style="color:#cc33cc;">Nilgiri Curry :</span></strong></em><br /><br />Corriander - a small bunch<br />Mint - 2 springs<br />Garlic - 3 cloves<br />Ginger - 1 inch piece<br />Shredded coconut - a handful<br />Onion - half of a small onion<br />Green Chilly - 6<br />Poppy seeds - 2 tbs ( soaked in warm water)<br /><br /><br /><em><strong><span style="color:#cc33cc;">Grind the above to a paste.</span></strong></em><br /><br /><br />Mustard seeds - 1/2 tsp<br />Corriander powder - 1/2 tsp<br />Onion - a small one chopped<br />Onion - a medium one chopped roughly , boiled and ground<br />Coconut milk - 1 cup<br />Potato - 2 medium sized , boiled , peeled and cubed<br /><br /><em><strong><span style="color:#cc33cc;"></span></strong></em><br /><em><strong><span style="color:#cc33cc;">Method:</span></strong></em><br /><br />1) Heat oil , mustard seeds , fry chopped onions. Add onion paste.<br />2) Saute till light brown , add green paste , corriander powder. Fry well.<br />3) Add Curd and potato. Fry for 2 minutes. Add garam masala , coconut milk. Simmer for<br />5 minutes.<br /><br />I added some fish to the curry as i cant survive without non veg..Ayesha Seerinhttp://www.blogger.com/profile/09687490709446127612noreply@blogger.com10tag:blogger.com,1999:blog-38727392.post-39892867172082495542007-04-24T09:32:00.000-07:002008-12-09T00:32:29.755-08:00Murg Musallam - Whole chicken in gravy<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4R5uFSebsrV-CP5oU-XzJrX9UPSMVg90G_WefpsxHk2X_qMe99P0HNnv7SBtMnn9EraSxH66wkDnJPBKF0LvBucVct9FJEtESKmvAmY7gA8AiTsupLwsuK9MT3dWTNHCP66Qvtw/s1600-h/murgmusallam.JPG"><img id="BLOGGER_PHOTO_ID_5057034183915894146" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4R5uFSebsrV-CP5oU-XzJrX9UPSMVg90G_WefpsxHk2X_qMe99P0HNnv7SBtMnn9EraSxH66wkDnJPBKF0LvBucVct9FJEtESKmvAmY7gA8AiTsupLwsuK9MT3dWTNHCP66Qvtw/s400/murgmusallam.JPG" border="0" /></a><br /><div></div><div>Served this for a newly wedded friend..</div><div>As i was busy with making all the dishes and was on a time crunch , did not take</div><div>many pics. Delegated the job to my hubby ...</div><div>I initially wanted to make baked chicken , but thought cooking it in gravy</div><div>will make it tastier. After cooking it in gravy i stuffed it with come rich mixture...</div><div>Perfect for new weds ....</div><div></div><div></div><div>Chicken has to be marinated in the fridge for atleast 24 hours.</div><div></div><div><em><strong><span style="color:#cc66cc;">Marinade:</span></strong></em></div><div></div><div>Chicken - Whole chicken weighing 4 lbs</div><div></div><div>Curd - 5 tbs</div><div>Ginger garlic paste - 1 1/2 tsp</div><div>Chilly powder - 1/4 tsp</div><div>Turmeric pwdr - 1/4 tsp</div><div>Corriander pwdr - 1/2 tsp</div><div>Garam masala - 1/4 tsp</div><div>Salt.</div><div></div><div>Beat curd , add all the marinade ingredients and mix well.</div><div>Remove the skin of chicken , wash down with vinegar or lime juice.</div><div>Clean the inside cavity well.</div><div>Wash thoroughly to remove the smell of vinegar.</div><div>Make cuts uniformly on the chicken. Smear the marinade on the chicken. </div><div>Let it in the fridge.</div><div></div><div><em><strong><span style="color:#cc66cc;">Fry Chicken:</span></strong></em></div><div></div><div>Heat some butter or oil ( 1 tbs ) in a big nonstick vessel.</div><div>Roast Chicken , flipping it regularly till it is evenly browned,</div><div>All the marinade should now be collected in the oil and aromatic.</div><div>Remove and set aside.</div><div><em><strong></strong></em></div><div><em><strong><span style="color:#cc66cc;">Gravy:</span></strong></em></div><div></div><div>Cumin seeds - 1 tsp</div><div>Corriander seeds - 1 tsp</div><div>Cloves - 5</div><div>Peppercorns - 8</div><div>Cinnamon - 1 inch</div><div>Cashews/ Almonds - 10</div><div></div><div>Roast the above till aromatic and grind to a powder.</div><div></div><div>Onion - 2 large onions , sliced </div><div>ginger garlic paste - 1/2 tsp</div><div></div><div>Fry onions till light brown. Grind onions with spice powder , ginger garlic paste </div><div>and little water to a smooth paste.</div><div></div><div><em><strong><span style="color:#cc66cc;">Making Gravy:</span></strong></em></div><div></div><div>Tomato sauce - 1 cup .. I used 16 tsp</div><div>paprika - 1 1/2 tsp</div><div>Milk - 1 cup</div><div>Saffron Strands - few</div><div></div><div></div><div><em><strong><span style="color:#cc66cc;">Stuffing Mixture:</span></strong></em></div><div></div><div>Mix a handful of crumbled khova with some deep fried onions , </div><div>chopped green chillies , yellow of 2 hardboiled eggs</div><div></div><div>Heat the same oil that we used to fry chicken ,</div><div>Add the onion paste , fry well , stir in tomato puree , paprika.</div><div>Add a cup of water. A cup of milk , Saffron strands.</div><div>When it boils , add the chicken and reduce the heat. Cook Covered for 50 minutes.</div><div>Flip it at intervals to make sure all the sides are cooked.</div><div></div><div>Once cooked remove chicken carefully , stuff the mixture in the cavity.</div><div>Drop it back. Garnish with corriander leaves and the egg whites.</div><div></div>Ayesha Seerinhttp://www.blogger.com/profile/09687490709446127612noreply@blogger.com10tag:blogger.com,1999:blog-38727392.post-24358197229131910092007-04-22T08:35:00.000-07:002008-12-09T00:32:29.930-08:00Murg Musallam<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijfvBL2MeabAk756YdXYTWIzn0L2F4sUNuDpwkqCwUlF2_Ml_PkVsLRKy71qTYCswRF4Uw9oqFmQNuTOn99CgnADN_Ah8zKjB5F4V8GwSIKLY4k_WIOFp7A70mDisfaac4rj5xCw/s1600-h/murgmusallam.JPG"><img id="BLOGGER_PHOTO_ID_5056277874534806898" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEijfvBL2MeabAk756YdXYTWIzn0L2F4sUNuDpwkqCwUlF2_Ml_PkVsLRKy71qTYCswRF4Uw9oqFmQNuTOn99CgnADN_Ah8zKjB5F4V8GwSIKLY4k_WIOFp7A70mDisfaac4rj5xCw/s400/murgmusallam.JPG" border="0" /></a><br /><div>Will post the recipe soon ..</div><div>Till then u an all drool</div>Ayesha Seerinhttp://www.blogger.com/profile/09687490709446127612noreply@blogger.com6tag:blogger.com,1999:blog-38727392.post-13788995344927108312007-04-20T08:51:00.000-07:002008-12-09T00:32:30.129-08:00Meen Paruppu Usili - Fish Dal Usili<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq1LAeM5lg930QVwZM06lV1yfkx9JdujvC-auBzrJuOdVMGMGxmpKkT_38Ai7WlNw9HMsacsUjmmjSPewOgLeDrTnw3A9rZf9NWhgkyLioMf4jhJHUZ-bhBiKTaMC74sV7K9rr9w/s1600-h/fishusili2.JPG"><img id="BLOGGER_PHOTO_ID_5055539178814600546" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiq1LAeM5lg930QVwZM06lV1yfkx9JdujvC-auBzrJuOdVMGMGxmpKkT_38Ai7WlNw9HMsacsUjmmjSPewOgLeDrTnw3A9rZf9NWhgkyLioMf4jhJHUZ-bhBiKTaMC74sV7K9rr9w/s400/fishusili2.JPG" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWLI7g18d0tOnuNQXBjmjW5dliF_islWpxdEJbxk1cSggrHhyLQbsUji-vEjORr949n7PAMH7mKN30Z3HCGlZPbpfsqLLMfiGPlHoQpizvILRCD32kZmYh2kAFLDv0Q5qWQ6rhMw/s1600-h/fishusili.JPG"><img id="BLOGGER_PHOTO_ID_5055538878166889810" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjWLI7g18d0tOnuNQXBjmjW5dliF_islWpxdEJbxk1cSggrHhyLQbsUji-vEjORr949n7PAMH7mKN30Z3HCGlZPbpfsqLLMfiGPlHoQpizvILRCD32kZmYh2kAFLDv0Q5qWQ6rhMw/s400/fishusili.JPG" border="0" /></a> <div></div></div><div></div><div>This dish is specially done for my Dad.</div><div>My mom and dad have entered the stage where they have to eat healthy ,</div><div>low fat food to keep a check on their cholestrol level. </div><div>This might be easy for those who have already developed love for vegetables.</div><div>My family thrives on non-veg.... I came up with dish as it is healthy , requires very very little oil and is healthy as well.</div><div></div><div>Before going to the recipe , i would like to write a few lines about my dad..</div><div></div><p><div><em><span style="color:#6600cc;"></span></em></div><div><em><span style="color:#cc33cc;">He came to Chennai , then it was Madras , as a 15 year old boy with just 5 Rs.</span></em><em><span style="color:#cc33cc;">From there on his life had some twist and turns. He managed to get PUC seat in chennai , </span></em><em><span style="color:#cc33cc;">did his engineering in the most respectable university "Anna University".</span></em></div><div><em><span style="color:#cc33cc;">Got a job abroad. Now most people will stop here. My dad did not... he came back to india when i </span></em><em><span style="color:#cc33cc;">was 3 years old , started a business of his own. </span></em></div><div><em><span style="color:#cc33cc;">My mom learnt screen printing so that we can </span></em><em><span style="color:#cc33cc;">print catalogs for his business at home. He did not have the luxury to get his catalogs </span></em><em><span style="color:#cc33cc;">done from professionals. </span></em></div><div><em><span style="color:#cc33cc;">My mom used to print the catalogs , me and my sis would take it carefully and arrange it for drying :-) ... Those were the days....</span></em></div><div><em><span style="color:#cc33cc;">I've seen how much he had to work to develop his company and get to where we are now...</span></em></div><div><em><span style="color:#cc33cc;">Not only did he take care of his business , he took utmost care of his wife and three daughters...</span></em></div><div><em><span style="color:#cc33cc;">He used to drop and pick us from school , at time even to my collge which is 20 kms from my house....</span></em></div><div><em><span style="color:#cc33cc;">Though he had to concentrate full time on his business he always made time for us ..</span></em></div><div><em><span style="color:#cc33cc;">which makes him special...</span></em></div><p><div><span style="color:#cc33cc;"></span></div><div></div><div>here after i would be writing at least one recipe a week for my daddy..</div><div>Here we go</div><div></div><div></div><div>This dish twists the traditional paruppu usili , by using mashed fish instead</div><div>of vegatables..</div><div></div><div><em><strong><span style="color:#cc33cc;"></span></strong></em></div><div><em><strong><span style="color:#cc33cc;">Recipe:</span></strong></em></div><div><br /><em><strong><span style="color:#cc33cc;">For the paruppu usili:</span></strong></em></div><div></div><div></div><div>soak 1/2 a cup each of tur dal and chana dal in warm water overnight.Grind to a paste with 3 dry red chillies , salt , a pinch of hing and turmeric powder.Steam it for 10 minutes.Cool and crumble it to small grains.Heat 1 tsp oil in a pan , splutter mustard seeds , curry leaves. Add crumbled dal and fry till it becomeslight brown.</div><div></div><div><em><strong><span style="color:#cc33cc;"></span></strong></em></div><div><em><strong><span style="color:#cc33cc;">Putting it together with fish:</span></strong></em></div><div></div><div></div><div>I used anchovy fish as i dont have o bother much about its bones...</div><div>If you are using any other fish , take the flesh part alone ( by cooking it )</div><div>Mix 1/4 tsp chilly pwdr , turmeric pwdr , corriander pwdr , salt as required to the</div><div>fish. Heat a tsp of oil ( preferable mustard oil ) , add the fish and mash it well. </div><div>Let it fry for a minute. Add the paruppu usili we prepared in the previous step...</div><div>Fry for few seconds. Serve.</div>Ayesha Seerinhttp://www.blogger.com/profile/09687490709446127612noreply@blogger.com5tag:blogger.com,1999:blog-38727392.post-27103319583145044092007-04-19T08:39:00.000-07:002008-12-09T00:32:30.855-08:00M is for Masoor dal Kebab<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjW1lOmkXESriOp84FR5BgeVUkHXfwFClZchPm0aPGQqgUviEkD6O8Jh8YUHce8SYghLCRXM_GHqfcpTUa-Yz9xnmjHp06iiOSIOn3UkvbUZ_PXF6xc4BRCuc0aMwynWBpQbcnQQ/s1600-h/A-z.gif"><img id="BLOGGER_PHOTO_ID_5055166809445004530" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjW1lOmkXESriOp84FR5BgeVUkHXfwFClZchPm0aPGQqgUviEkD6O8Jh8YUHce8SYghLCRXM_GHqfcpTUa-Yz9xnmjHp06iiOSIOn3UkvbUZ_PXF6xc4BRCuc0aMwynWBpQbcnQQ/s320/A-z.gif" border="0" /></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw7MYjqpAgSI6SpVrDB81n5dUy9uOojhYir95TB5ceZkWOR2nyY26S7DJ0VhGnEC9RVMwI5Q5s6uJASKiAa5NaHkEIaxRGgc0AY22H8wThpCdPsAuwKEI0B7Y7ToTiUbbPW-NraQ/s1600-h/masooor1.JPG"><img id="BLOGGER_PHOTO_ID_5055167118682649858" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgw7MYjqpAgSI6SpVrDB81n5dUy9uOojhYir95TB5ceZkWOR2nyY26S7DJ0VhGnEC9RVMwI5Q5s6uJASKiAa5NaHkEIaxRGgc0AY22H8wThpCdPsAuwKEI0B7Y7ToTiUbbPW-NraQ/s400/masooor1.JPG" border="0" /></a><br /><br />Inspired by shikampur kebab i wanted to make vegetarian kebabs with dal.<br />Chose Masoor dal for the following reasons<br />1) Requires very less soaking time<br />2) Gets cooked quickly<br />3) Last but not least , the letter of this week is "M" </div><div><br /> </div><div><em><span style="color:#cc33cc;">A short description of the dish</span></em></div><div><em><span style="color:#cc33cc;">Masoor dal , ground to a paste , fried delicately in ghee ,</span></em></div><div><em><span style="color:#cc33cc;">Mixed with seasoned potato to form a dough ,</span></em></div><div><em><span style="color:#cc33cc;">shaped to kebabs with a rich stuffing of khoya, egg yolk and onions.</span></em></div><div><em><span style="color:#cc33cc;">Deep fried , garnished with fried onions and egg white</span></em></div><div><br />This is my entry for "A-Z of Indian Veges Letter M" hosted by <a href="http://onehotstove.blogspot.com/2007/02/to-z-of-indian-vegetables-invitation.html">Nupur</a><br />This makes 6 kebabs.<br /><br /><em><strong><span style="color:#cc33cc;">Preparing Dal:<br /></span></strong></em><br />U will need<br /><br />Masoor Dal - Filled in a cup of volume 300 ml apprx 300 gms<br />Ginger Garlic paste - 1/4 tsp<br />Ginger flakes - 3<br />Green Chilly - 3<br />Red Food Color - a pinch<br />Ghee - 1 tsp<br />Salt<br /><br />1) Soak Masoor dal in water for 2 hours.<br />2) Grind with green chilly , salt , ginger garlic paste , ginger , red food color.<br />You should have a smooth paste now.<br />3) Heat ghee in a non stick pan , add the paste and fry for few seconds.<br />Do not fry for too long , the dal should have dough consistency, if you over fry<br />the dal will be reduced to grains .. you cannot make kebabs with it :-(.<br />Set aside.<br /><br /><em><strong><span style="color:#cc33cc;">Peparing Potato: </span></strong></em><br /><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDhzzaKckeAvB_OpqV5NH9yhR6JbU697FRk3-hg2XDzDTF2tZJWbkPj0NCKrC1DcCHrbGprI18dNrzCgj1XL6B-h5vY15tEryCeV1YgI7sUKgkwGKmo2IIgiuwuk7kvXHYUvAmLw/s1600-h/masoordough.JPG"><img id="BLOGGER_PHOTO_ID_5055168514547021090" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiDhzzaKckeAvB_OpqV5NH9yhR6JbU697FRk3-hg2XDzDTF2tZJWbkPj0NCKrC1DcCHrbGprI18dNrzCgj1XL6B-h5vY15tEryCeV1YgI7sUKgkwGKmo2IIgiuwuk7kvXHYUvAmLw/s400/masoordough.JPG" border="0" /></a><br /><br /><br />Potato - 2 medium sized , boiled , peeled and mashed really really well.<br />Do not use too much potato. The dish should have a predominant taste of dal.<br />After you mash the potato , the quantity should be about half of the masoor<br />dal paste.<br /><br />Ginger Garlic paste - 1/4 tsp<br />Onion paste - 2 tsp ( grind 1/2 of small onion )<br /><br />Make powder of the following Spices<br /><br />Cloves - 5<br />Cardamom - deseded , 4<br />Cinnamon small stick<br />Kala Jeera - 1/2 tsp<br />Sonf - 1/2 tsp<br />Mace - 1/4 tsp<br />Aamchoor - a pinch<br />Red Chilly Pwdr - 1/2 tsp<br />Corriander pwdr - 1/2 tsp<br /><br /><br />1) Heat oil , add onion paste. When there is no raw smell , add ginger garlic paste.<br />Fry well.<br />2) Add the spice pwdr.<br />3) Mix salt with the potato evenly.<br />4) Add potato. Fry for few seconds.<br />5) Mixing Dal and Potato<br />Mix potato with dal evenly.<br />Make the dal paste after making the potato mixture.<br />Do not let the dal dry.<br />6) Add some chopped onions and corriander to dough.<br /><br /><em><strong><span style="color:#cc33cc;">Make the stuffing:</span></strong></em><br /><br />Boiled eggs - 3 , the yellow part chopped finely , reserve the white<br />Khoya - 3 tbs<br />Onion - 1 small , sliced thinly , fried and half of it crushed.<br />Green chilly - 1 chopped<br />Mix the above well.<br /><br />I did not have khoya , so i made some egg sauce , refrigerated it for 30 minutes.<br />Cut it into small pieces for the filling<br /><br /><em><strong><span style="color:#cc33cc;">Make the kebab: </span></strong></em><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVBUuqOeejCffc6L2DB0OTrnL-q0tqHueVrvn6bAiTShaPf9Q-gApbqPE0xx7DHLFTEnfjsVjH8baLj74UAjA5XdCLUzvT5f9m1GqWQ928I7HNTNqTqf3N6p0cVMdBrvZGHJgrCQ/s1600-h/masoorstuff.JPG"><img id="BLOGGER_PHOTO_ID_5055169038533031234" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVBUuqOeejCffc6L2DB0OTrnL-q0tqHueVrvn6bAiTShaPf9Q-gApbqPE0xx7DHLFTEnfjsVjH8baLj74UAjA5XdCLUzvT5f9m1GqWQ928I7HNTNqTqf3N6p0cVMdBrvZGHJgrCQ/s400/masoorstuff.JPG" border="0" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu8Ly7Qvt1K-AVsJOyosmM64TbncsWZ7tsDpS0ox_DqqWtQQovCjLNTW3_QJ-6ti0m4oh-TN7s9_rhtHO5e9_AmpSGwwYshvjgRuPfMx-_jrOOXGs1cN55RlG5XsFlPZpvX7lY-w/s1600-h/masoorshape.JPG"><img id="BLOGGER_PHOTO_ID_5055168772245058866" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhu8Ly7Qvt1K-AVsJOyosmM64TbncsWZ7tsDpS0ox_DqqWtQQovCjLNTW3_QJ-6ti0m4oh-TN7s9_rhtHO5e9_AmpSGwwYshvjgRuPfMx-_jrOOXGs1cN55RlG5XsFlPZpvX7lY-w/s400/masoorshape.JPG" border="0" /></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxBBhXfm24H-0w_VLrvreguYijyEglu7V5O016gu3zvQv_oVp3yHbBYf3LX9VO2rH3_cGdXSKbqvjSNuxyVw6ph8Z4oRk9p7e0LyRQm0FLZb3DpihyphenhyphenJCSJ5OwEZzl2Faf3WvtOxw/s1600-h/masoor2.JPG"><img id="BLOGGER_PHOTO_ID_5055168261143950610" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxBBhXfm24H-0w_VLrvreguYijyEglu7V5O016gu3zvQv_oVp3yHbBYf3LX9VO2rH3_cGdXSKbqvjSNuxyVw6ph8Z4oRk9p7e0LyRQm0FLZb3DpihyphenhyphenJCSJ5OwEZzl2Faf3WvtOxw/s400/masoor2.JPG" border="0" /></a><br /><br />Oil - for deep fry<br /><br />1) Take a small ball of dough , flatten it , place some filling in the center.<br />2) Take another ball , flatten , place on the above , seal edges and shape to ovals.<br />3) Fry the kebab one by one in the oil. The heat should be high when you drop the kebab.<br />Once the outer crust is cooked , reduce heat to low.<br />If the heat is low initially , the kebabs will break.<br /><br />Garnish with fried onions , egg white.<br /><br /><div></div></div></div>Ayesha Seerinhttp://www.blogger.com/profile/09687490709446127612noreply@blogger.com5tag:blogger.com,1999:blog-38727392.post-11107961081497300872007-04-16T11:27:00.000-07:002008-12-09T00:32:31.116-08:00JFI - Greens - Malai Mustard Greens Gravy<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG7Gk9vvQ7jRTlv-M-4YnJacf9ZWO71qByRvCYQHXH1yymlcqybrzRqhZ_EIiPuo3Px88o5soHrBWYR_vUG8swnTlaX2My_UChnzwVyeNusvOK7thHrF-gUyT06nCCYj6Ul3i_7g/s1600-h/mustardgreens.JPG"><img id="BLOGGER_PHOTO_ID_5054100501402677282" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgG7Gk9vvQ7jRTlv-M-4YnJacf9ZWO71qByRvCYQHXH1yymlcqybrzRqhZ_EIiPuo3Px88o5soHrBWYR_vUG8swnTlaX2My_UChnzwVyeNusvOK7thHrF-gUyT06nCCYj6Ul3i_7g/s400/mustardgreens.JPG" border="0" /></a><br /><div>I wanted to try a palak gravy like aloo palak or palak paneer...</div><div>I started to cok at 10 pm , i realised i had no spinach :-(..</div><div>I had a big pack of mustard greens though ....</div><div>Thought why not try the green gravy with mustard greens...</div><div>Delicious and Nutritious ... What more do u need</div><div>This is entry for JFI-Greens hosted by <a href="http://www.nandyala.org/mahanandi/?p=775">Mahanadi</a>.</div><div></div><br />B4 going to the recipe lets read some facts about Mustard greens.<br />Summarized from <a href="http://www.whfoods.com/genpage.php?tname=foodspice&dbid=93">http://www.whfoods.com/genpage.php?tname=foodspice&dbid=93</a><br /><br /><span style="color:#6600cc;"><em><strong>Mustard greens</strong></em> </span><br /><span style="color:#6600cc;"></span><br /><span style="color:#6600cc;"><em><strong>Are</strong> packed with nutrients. They are a good source of vitamins , minerals and dietary fiber.</em></span><br /><span style="color:#6600cc;"><em><strong>Are</strong> rich in antioxidants Vitamin E.</em></span><br /><span style="color:#6600cc;"><em><strong>Promote</strong> the health of Lungs.</em></span><br /><span style="color:#6600cc;"><em><strong>Delays</strong> the loss of mental power.</em></span><br /><span style="color:#6600cc;"><em><strong>Supports</strong> womens health with its calcium content.</em></span><br /><span style="color:#6600cc;"><em><strong>Produce</strong> Sulforaphane when chewed, this causes the liver to produce enzymes that</em></span><br /><span style="color:#6600cc;"><em>detoxify cancer causing chemicals and cause colon cancer cells to commit suicide.<br /></em></span><br /><span style="color:#6600cc;"><em>Phew !!!</em></span><br /><br /><em><strong><span style="color:#cc33cc;">Ingredients:</span></strong></em><br /><br />Mustard greens - 1 cup ( I used the frozen one )<br />Green chilly - 5<br />Onion - a small one chopped finely<br />Tomato puree - 5 tsp<br />Cumine pwdr - 1/4 tsp<br />Corriander pwdr - 1/2 tsp<br />Ginger Garlic paste - 1/2 tsp<br />Cashews - 7-10 and Poppy seeds 1 tsp both soaked in little warm water<br />Milk - 1 1/2 cup warm for soaking jaggery<br />malai - 3 tsp ( I tied a handful of cottage cheese tightly in a cloth , left it for 10 minutes<br />to drain all the water. Now grind it, U will get a creamy paste )<br />Garam masala - 1/4 tsp<br />Aaamchoor - a pinch<br />Turmeric - a pinch<br />Jaggery - little soked in the warm milk<br />Corriander leaves - 2 tsp chopped<br />Butter - 2 tsp ( I used "I cant belive its not butter" )<br /><br /><em><strong><span style="color:#cc33cc;">Method:</span></strong></em><br /><br />Mustard greens have a slight bitter taste , to compensate that i used some jaggery.<br />Another way to level the bitterness will be to use swetish vegetables like<br />louki or peas. I used to cashews and butter as i was sceptice about how it will<br />turn out. After all its an experiement.<br /><br />1) Heat a tsp of oil in a pan , Add green chilly , when they begin to turn white<br />add mustard greens , butter. Saute till there is no raw smell.<br />Take care not to brown it. If it loses all its water content , u will not<br />get a paste while grinding.<br />2) Grind the above with 2 cashews and a tsp of milk.<br />3) Heat oil in a vessel, saute onions. Add corriander leaves and ginger garlic paste.<br />Add cumine pwder , corriander pwdr .<br />4) Grind the cashews and poppy seeds to a paste.<br />Stir in mustard greens puree , tomato puree and salt.<br />5) Let fry till there is no raw smell. Add cashew paste, garam masla and aamchoor.<br />6) Fry for few seconds. Add milk. Cover and cook for 10 minutes.<br />7) You should have a thick gravy now. Add malai, boiled aloo or fried panner.<br />I added boiled soya balls as i did not have stock of the above.<br />Simmer for 4 minutes. ServeAyesha Seerinhttp://www.blogger.com/profile/09687490709446127612noreply@blogger.com3tag:blogger.com,1999:blog-38727392.post-34188465322564387102007-04-16T00:26:00.000-07:002008-12-09T00:32:31.647-08:00Simple Tamil RecipesThese are some simple tamil recipes.<br /><br />Paruppu usili - a delicious and filling dish made of dal and vegetables.<br />Egg Spinach - spinach sauteed with scrambled eggs to give a "i cant blieve its spinach" taste<br />Kabbage Kothavarangai - shredded kabbage , chopped vegetable and shredded coconut<br />combined in a tasty poriyal<br />Potato fry - boiled potatoes , cubed and fried till crisppp<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD15aKLwkcPQkU_vuq2MosEhY8Tgrk5Icy53ovpltKDi3lNsRFETjP5PaLjBVbAuImfdiHefgSDcC9e7t-M3E4N6Eu112jmeX073W4AMoW6h4FPfXy-pDGRueDY4PybZUSIRTZoA/s1600-h/paruppusili.JPG"><img id="BLOGGER_PHOTO_ID_5053926971839016962" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjD15aKLwkcPQkU_vuq2MosEhY8Tgrk5Icy53ovpltKDi3lNsRFETjP5PaLjBVbAuImfdiHefgSDcC9e7t-M3E4N6Eu112jmeX073W4AMoW6h4FPfXy-pDGRueDY4PybZUSIRTZoA/s400/paruppusili.JPG" border="0" /></a><br /><br /><em><strong><span style="color:#cc33cc;">Paruppu Usili</span></strong></em><br /><strong><em><span style="color:#cc33cc;"></span></em></strong><br /><br />soak 1/2 a cup each of tur dal and chana dal in warm water overnight.<br />Grind to a paste with 3 dry red chillies , salt , a pinch of hing and turmeric powder.<br />Steam it for 10 minutes.<br />Cool and crumble it to small grains.<br />Heat 1 tsp oil in a pan , splutter mustard seeds , curry leaves. Add crumbled dal and fry till it becomes<br />light brown.<br /><br />Take a cup of vegetable of your choice ( french beans , kothavarangai or beans )<br />Cook it in little water with turmeric and salt.<br />Heat 1 ts oil in a pan , add a dry red chilly broken , add vegetables and fry for sometime.<br />When it becomes light brown , add the dal mixture. Mix well.<br /><br /><br /><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJW4WRHgT4U88HsfDqqBsxufLwjV0v9dE8fcJNnwzT5r9OMEUHrdq2gtpxMUg21D9f1QVtdDJXG4TzY_L7J5VIVRRIhALM4Qb-ZHzpDgB3FXAzJUlapzk7Fj8JSFOHFF2EFoQivA/s1600-h/keerai.JPG"><img id="BLOGGER_PHOTO_ID_5053926374838562786" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhJW4WRHgT4U88HsfDqqBsxufLwjV0v9dE8fcJNnwzT5r9OMEUHrdq2gtpxMUg21D9f1QVtdDJXG4TzY_L7J5VIVRRIhALM4Qb-ZHzpDgB3FXAzJUlapzk7Fj8JSFOHFF2EFoQivA/s400/keerai.JPG" border="0" /></a><br /><br /><p><em><strong><span style="color:#cc33cc;">Egg-Spinach - Muttai Keerai</span></strong></em></p></div><div></div><div>Take 1 1/2 cups of frozen spinach. Thaw it. </div><div>Heat 1 tbs oil in a pan , splutter mustard seeds , add a spring of curry leaves chopped.</div><div>Add 2 dry red chilly broken , a small onion chopped , 1/2 tsp of turmeric and salt.</div><div>Add spinach. When it is almost cooked , make space in the middle and add an egg beaten with</div><div>a tsp of yogurt.When egg gets almost cooked mix it well with spinach.</div><div></div><div></div><div><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHANNA96o_522Ji6hWV7ozuLpNVPqrz710BRlP7l9igds3W0biAOz8rf_4SKayEU_ZauPX6aUTu53J0tuOlgABsxXxnFWBOqrhVZ0tVfHLTwoqZTAUSWvvEsA1-EuJiqucfrcuSQ/s1600-h/cabbageporiyal.JPG"><img id="BLOGGER_PHOTO_ID_5053926684076208114" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgHANNA96o_522Ji6hWV7ozuLpNVPqrz710BRlP7l9igds3W0biAOz8rf_4SKayEU_ZauPX6aUTu53J0tuOlgABsxXxnFWBOqrhVZ0tVfHLTwoqZTAUSWvvEsA1-EuJiqucfrcuSQ/s400/cabbageporiyal.JPG" border="0" /></a><br /><br /><p><em><strong><span style="color:#cc33cc;">Kabbage Kothavaranga poriyal</span></strong></em></p></div><div></div><div>Heat 1 tbs oil in a vessel. Splutter 1/4 tsp kallonji ( onion seeds / nigella ) ..</div><div>Add 1 small onion sliced. Add a pinch of turmeric powder , salt , 1/4 tsp cumine powder,</div><div>1/4 tsp coriander pwdr. When there is no raw smell , add a cup of shredded cabbage and 1/2 cup chopped kothavarangai. Add a pinch of garam masala and aamchoor.</div><div>Cook covered. Add a tsp of shredded coconut.</div><div></div><div></div><div><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXmR2PU2WXfMyOVitd9Pzx1ViPwTMBpw8pazQJE9j9TaaSgCv_nA_25ZgXcpj2RyFcorLbdM1rH7ZLJr9dqZo7yjazH68OJZd0A7lHll9FixfxfLBxXOuMjc2cXmb0s2a5xttniQ/s1600-h/potato.JPG"><img id="BLOGGER_PHOTO_ID_5053927255306858514" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjXmR2PU2WXfMyOVitd9Pzx1ViPwTMBpw8pazQJE9j9TaaSgCv_nA_25ZgXcpj2RyFcorLbdM1rH7ZLJr9dqZo7yjazH68OJZd0A7lHll9FixfxfLBxXOuMjc2cXmb0s2a5xttniQ/s400/potato.JPG" border="0" /></a><br /><p><em><strong><span style="color:#cc33cc;">Potato fry</span></strong></em></p></div><div></div><div>Boil , peel and cube 2 medium potatoes.</div><div>Refrigerate for 10 minutes. Mix 1/4 tsp chilly pwdr , 1/4 tgsp turmeric pwdr , salt.</div><div>Add the powders to potato cubes and shake well till all cbes are evenly coated.</div><div>Heat 1 tbs oil in a pan , splutter mustard seeds , add a spring of chopped curry leaves.</div><div>Add potato cubes. When they begin to get light brown sprinkle rice powder.</div><div>Fry till it gets golden brown and crisp.</div><div></div><div></div><div><br /><br /></div><div></div></div></div>Ayesha Seerinhttp://www.blogger.com/profile/09687490709446127612noreply@blogger.com3tag:blogger.com,1999:blog-38727392.post-18939757487427404602007-04-14T12:04:00.000-07:002008-12-09T00:32:31.928-08:00Muttai Kothu Parotta - Egg kothu parotta<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx3Ur1IXLwt165eRKvAopYSXEg0Hh9A4ee3sOPHjKz2_KvBDy0MdN2BbWYeV6uuvvoya3urcmvW7-g-eGj8vCsKzezcvWcC1c4z2aGR4x0h-knwoPGmcoeQKwlTy9IVtrnsdtSLQ/s1600-h/kothuparotta2.JPG"><img id="BLOGGER_PHOTO_ID_5053366723420024786" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx3Ur1IXLwt165eRKvAopYSXEg0Hh9A4ee3sOPHjKz2_KvBDy0MdN2BbWYeV6uuvvoya3urcmvW7-g-eGj8vCsKzezcvWcC1c4z2aGR4x0h-knwoPGmcoeQKwlTy9IVtrnsdtSLQ/s400/kothuparotta2.JPG" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinBUWON_VV5xf6Nw2kY5kIbYVZCnzwGf_3fgT8WKN9CzneImhwcIakEyX0atfjpTRps1N1YtEGk4nD6NXhubFTS-PMOni9F8yMTvG7IH9IXCTAxauSGzaM_ltTuuWCI5lVaIsZNg/s1600-h/kothuparotta1.JPG"><img id="BLOGGER_PHOTO_ID_5053366379822641090" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinBUWON_VV5xf6Nw2kY5kIbYVZCnzwGf_3fgT8WKN9CzneImhwcIakEyX0atfjpTRps1N1YtEGk4nD6NXhubFTS-PMOni9F8yMTvG7IH9IXCTAxauSGzaM_ltTuuWCI5lVaIsZNg/s320/kothuparotta1.JPG" border="0" /></a><br /><br /><div>Layered parotta , shredded to small pieces , fried till crisp , enhanced with<br />scrambled eggs , topped with a spicy gravy ...<br />Sounds yummy doesnt it<br />My 50th post . Boy am i excited ...<br /><br />This serves 3 people who are not thatt hungry<br />or 2 people really hungry :-)</div><div></div><br /><br /><div><em><strong><span style="color:#cc33cc;">Gravy preparation:</span></strong></em></div><div></div><br /><div>Small red onion - 7-10<br />Tomato - 1/2 diced ( 3 tsp if using puree )<br />Red Chilly Pwdr - 1/2 tsp<br />Corriander Pwdr - 1 tsp<br />Turmeric Pwdr - 1/2 tsp<br />Pepper poswer - 1/2 tsp ( use indian pepper pwdr )<br />Curry Leaves - 1 spring<br />Vinegar - 1/2 tsp ( i used rice vinegar )<br />garlic paste - 1/2 tsp<br />yellow onion - 1 finely chopped.<br />aniseed - 1/4 tsp<br />Oil for cooking<br /></div><br /><br /><div>Dry roast the following for a minute<br />Dont let any of the ingredients burn.<br />Cloves - 2<br />Cinnamon - 1/2 inch stick<br />Channa dal - 1/2 tsp<br />Split Black Gram dal - 1/2 tsp<br />Sesame seeds - 1/4 tsp<br />Fenugreek - 1/4 tsp<br />Jeera - 1/4 tsp<br />Aniseed - 1/4 tsp<br />Poppy Seeds - 1/4 tsp<br /></div><br /><br /><div><span style="color:#cc33cc;"><em><strong>Method:</strong></em><br /></span></div><br /><div>1) Grind the dry roasted ingredients to a powder.<br />2) Grind the spice powder with red onions , tomato , chilly pwdr , corriander pwdr, garlic paste , vinegar to a smooth paste.<br />3) Add some curry leaves to the above paste . Mix well and set aside for 5 minutes.<br />4) Heat oil , add turmeric pwdr , curry leaves and onions.<br />5) When onions turn brown add pepper powder and paste. Reduce to simmer and cook covered for 10 minutes.<br />6) When the oil comes on top half cup water , curry leaves , aniseed.<br />7) Cook covered for 5 minutes.<br /></div><br /><br /><div><em><strong><span style="color:#cc33cc;">Kothu parota preparation:</span></strong></em></div><div><em><strong><span style="color:#cc33cc;"></span></strong></em></div><br /><div><em><strong><span style="color:#cc33cc;">Ingredients:</span></strong></em></div><div></div><br /><div>Layered Parotta - 5 ( shredded to small pieces )</div><div>Egg - 3 beaten</div><div>Curry leaves - a spring chopped</div><div>Onion - a small one finely chopped</div><div>oil </div><div></div><br /><div><em><strong><span style="color:#cc33cc;">Method:</span></strong></em></div><div></div><br /><div>1) Take a larges skillet , heat little oil , Maintain the heat on high. fry curry leaves.</div><div>2) Add 1/3 rd of the parotta and fry till crisp.</div><div>3) Add the remaining parotta , fry for few seconds. </div><div>4) Clear the center of the skillet and pour the beaten eggs. When the eggs are nearly </div><div>Cooked mix it well with the fried parotta pieces.</div><div>5) Add onions. Add the prepared gravy little by little and keep stirring.</div><div>6) Kothu parotta is ready.</div></div>Ayesha Seerinhttp://www.blogger.com/profile/09687490709446127612noreply@blogger.com1tag:blogger.com,1999:blog-38727392.post-1812710496158833392007-04-12T20:31:00.000-07:002008-12-09T00:32:32.222-08:00Egg/potata Roast<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzlDlVVWaE5TvQ-vxdCmKXJyUbmiRgY22WCyNMT_oL98tc_I2mNSz86Z1z7WkmeWvzi2ZFIgJRU5OMbj6DK698hoIdnWYLz9zlw4cQNOvYUk59pL4j3QYiVOTaM4_4Y_vTVzDQuA/s1600-h/potatomasala2.JPG"><img id="BLOGGER_PHOTO_ID_5052753578183815090" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzlDlVVWaE5TvQ-vxdCmKXJyUbmiRgY22WCyNMT_oL98tc_I2mNSz86Z1z7WkmeWvzi2ZFIgJRU5OMbj6DK698hoIdnWYLz9zlw4cQNOvYUk59pL4j3QYiVOTaM4_4Y_vTVzDQuA/s320/potatomasala2.JPG" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2SliEisGUAekoE1uYMLfCnhKxKJWqzg9psg5QHjb-WWxmESjN9R6aHVbdt_gbWWvfyiEXhTd5pikEhEFUBwVJrQWksOlERpK0NevK_Suv37u4cY96x-LLEEO-CpmMwoxZWRysuA/s1600-h/Potatomasala1.JPG"><img id="BLOGGER_PHOTO_ID_5052753230291464098" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2SliEisGUAekoE1uYMLfCnhKxKJWqzg9psg5QHjb-WWxmESjN9R6aHVbdt_gbWWvfyiEXhTd5pikEhEFUBwVJrQWksOlERpK0NevK_Suv37u4cY96x-LLEEO-CpmMwoxZWRysuA/s320/Potatomasala1.JPG" border="0" /></a><br /><br /><div>I came across the recipe for Egg roast in one of the blogs .. I've forgotten which one :-(</div><div>Extrapolated that and came up with this one</div><div></div><br /><br /><div><span style="color:#cc33cc;"><em><strong>Ingredients:</strong></em></span></div><div></div><br /><div>Potato - 1 large or/and Eggs - 2 </div><div>Onion - 1 big thinly sliced and cut to 1 ''</div><div>Tomato - 1 big ( 5 tsp if using puree )</div><div>Curry Leaves - 1 spring</div><div>Chilly pwdr - 1/2 tsp</div><div>Corriander pwdr - 3/4 tsp</div><div>Pepper pwdr - 3/4 tsp ( I used aachi pepper pwdr from india )</div><div>Garlic - 1 clove sliced to 3 pieces</div><div>Turmeric pwdr - 1/4 tsp</div><div>Garam masala - 1/4 tsp</div><div></div>Sonf - 1/2 tsp<br /><br /><div><em><strong><span style="color:#cc33cc;">Method:</span></strong></em></div><div></div><br /><div>Prepare potatoes , eggs as follows</div><div></div><br /><div>1) Boil egg , cut lengthwise. Add a pinch of chilly pwdr , turmeric pwdr , salt and shallow fry</div><div>in little oil till it browns.</div><div>2) Boild potatoes , peel , cut to cubes , refrigerate for 15 minutes ( makes sure that the potato does not lose its shape ) , add a pinch of chilly pwdr , turmeric and salt. </div><div>Shallow fry in little oil till it browns evenly.</div></div><div> </div><div>Gravy Preparation:<br /><div></div><div> </div><div>1) Heat oil , add curry leaves , saute onions.</div><div>2) Add all the powders except pepper pwdr , salt , add tomatoes.</div><div>3) Fry till the mixture becomes dark brown. This gives the dish all the taste.</div><div>Do not miss on this.</div><div>4) Add pepper, sonf.Fry for few seconds. Add 1 cup water.</div><div>5) Cook on high for 5 minutes.</div><div>6) Add garlic and prepared eggs oo/and potatoes.</div><div>7) Simmer for 2 minutes.</div><div></div><div></div><div></div><div> </div></div>Ayesha Seerinhttp://www.blogger.com/profile/09687490709446127612noreply@blogger.com1tag:blogger.com,1999:blog-38727392.post-19076882686576750262007-04-12T18:48:00.000-07:002008-12-09T00:32:32.315-08:00Vegetable Korma<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2JjwSTkLnIBTnwmxRz1DZ4xxn1T0yTxWL_5ddvtlyJYVCNbPWZ7T-3zvlCdVjQaV62CEYFcBQmnms94A9Jj71xcolkfTb-2W-rBAvhy1xAJAChDreD4aMMwHQAmkp9WenouijFA/s1600-h/vegkorma.JPG"><img id="BLOGGER_PHOTO_ID_5052750026245861266" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2JjwSTkLnIBTnwmxRz1DZ4xxn1T0yTxWL_5ddvtlyJYVCNbPWZ7T-3zvlCdVjQaV62CEYFcBQmnms94A9Jj71xcolkfTb-2W-rBAvhy1xAJAChDreD4aMMwHQAmkp9WenouijFA/s320/vegkorma.JPG" border="0" /></a><br /><div>This is my long time dream ... I tried making veg korma 6 months back , didnt quite like it ..<br />I guess its because i did not like vegetables 6 months back :-) ..<br />This new recipe worked out like a charm ...<br /><br /><em><strong><span style="color:#cc33cc;">Ingredients:</span></strong></em><br /><br />To be roasted and ground to a powder<br /><br />Bayleaf - a small piece<br />Elaichi - 2<br />Cloves - 5<br />Cinnamon - 2 inch stick<br />Aniseed - 1/2 tsp<br />Jeera - 1/2 tsp<br />Ajwain - 1/3 tsp<br />Poppy seeds - 1 tsp<br />Corriander seeds - 1/2 tsp<br /><br />Dry roast the above for less than a minute and grind to a powder.<br /><br />Aamchoor - 1/4 tsp<br />Mace - a pinch<br />Ginger - 1cm * 1cm piece<br />Garlic - 2 cloves<br />Onion - a small one chopped roughly<br />Tomato - a small one , chopped<br />Cashew - 5 - 10<br />Shredded Coconut - 2 tbs<br />Green Chilly - 7<br />Salt<br /><br />Add the above ingredients to the powder and grind to a smooth paste.<br /><br />Onion - a small one chopped finely<br />Bay leaf - 1<br />Corriander pwdr - 1/2 tsp<br />Curry leves - 5<br />Coriander leaves - few springs chopped finely<br /><br />Vegetables<br />potatoes - 2 small , boiled , cubed , refrigerated for 10 minutes<br />carrots , peas , beans , lauki , cauli flwr - half boiled.<br /><br /><em><strong><span style="color:#cc33cc;">Method:</span></strong></em><br /><br />1) Heat oil , Add bayleaf . Saute onions.<br />2) Add curry leaves and corriande leaves , corriander pwdr.<br />3) Add masala paste. Cook covered till there is no raw smell.<br />4) Add a 1 1/2 cups of water. Bring to boil.<br />5) Add vegetables and cook covered on low heat for 10 minutes.</div>Ayesha Seerinhttp://www.blogger.com/profile/09687490709446127612noreply@blogger.com0tag:blogger.com,1999:blog-38727392.post-32835404589167562822007-04-10T21:04:00.000-07:002008-12-09T00:32:32.636-08:00Gulab Jamun<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEl8AqkduZxGQR08KL7WNm6Rp9fh5wxipMk2dgyoyXMNA8d5eXE7Eq3tSpvPlxIj0d08gwMqplbkdcCv6F4JjDF4jS29F32OmBMdTI-8AabbVtqOXC-PED0JO1UGRE-yRO6HBogg/s1600-h/gulab.JPG"><img id="BLOGGER_PHOTO_ID_5052018842423455602" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEl8AqkduZxGQR08KL7WNm6Rp9fh5wxipMk2dgyoyXMNA8d5eXE7Eq3tSpvPlxIj0d08gwMqplbkdcCv6F4JjDF4jS29F32OmBMdTI-8AabbVtqOXC-PED0JO1UGRE-yRO6HBogg/s320/gulab.JPG" border="0" /></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCkE3-veow7BjdtQvD0d3qsB8eX_wlsYIiC9Nr1QfD1YaT4QMUnwRkunClqJLX4B3Uqo29WKednrquyNwjMNhMwriXlW75YV046hNqu2j0SR94g-CuFUKNmUpCx60yrZ3DUKA9wg/s1600-h/gulab2.JPG"><img id="BLOGGER_PHOTO_ID_5052019125891297154" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCkE3-veow7BjdtQvD0d3qsB8eX_wlsYIiC9Nr1QfD1YaT4QMUnwRkunClqJLX4B3Uqo29WKednrquyNwjMNhMwriXlW75YV046hNqu2j0SR94g-CuFUKNmUpCx60yrZ3DUKA9wg/s320/gulab2.JPG" border="0" /></a><br /><br /><div>This is my try and it turned out pretty good.</div></div><div>The charcoal is my first jamun ... Thats a nice way to realise the heat is high .. </div><div> </div><div></div><div><em><strong><span style="color:#cc33cc;">Sugar syrup:</span></strong></em></div><div><strong><em><span style="color:#cc33cc;"></span></em></strong> </div><div></div><div>Heat 1 cup water , 2/3 cup sugar till you get a syrup like consistency.</div><div>Add 2 crushed cardamoms , a tsp of rose water and few saffron strands.</div><div> </div><div></div><div></div><div><em><strong><span style="color:#cc33cc;">Jamuns:</span></strong></em></div><div><br />Milk Powder - 1 cup ( I used non fat )</div><div>All purpose flour - 1/3 cup</div><div>baking soda - 1/2 tsp</div><div>Melted Butter or Ghee - 2 tbs</div><div>Evaporated Milk - 2 tbs</div><div>Whole milk<br />Oil for deep frying</div><div> </div><div></div><div>Mix Milk powder , maida and baking soda thoroughly.</div><div>Add ghee into the mixture till you get coarse bread crumbs like texture.</div><div>Add evaporated milk and enough whole milk to get a slightly sticky dough</div><div>Make walnut sized balls and deep fry on low heat till it browns evenly.</div><div>Take it out of oil and put it in the sugar syrup.</div><div>Leave for atleast an hour. </div><div>Tatsty jamuns .. yummy...</div><div></div>Ayesha Seerinhttp://www.blogger.com/profile/09687490709446127612noreply@blogger.com10tag:blogger.com,1999:blog-38727392.post-91598338204325031742007-04-10T20:38:00.000-07:002008-12-09T00:32:32.791-08:00MLA Pesarattu or Upma Pesarattu<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFt0rvn8O90PWquDyTyIEtIvy3iq8EdZQoDh6WnZ3M1K4umtHyJ5AKPy8-804ShUiq5okxJIPefNK5JYyJ9fUFNsGn1swbuLOhKnBHQMpnzF78OcHSetdiYzHBJTlA65vO7xmeeQ/s1600-h/mlapesarattu.JPG"><img id="BLOGGER_PHOTO_ID_5052016342752489314" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFt0rvn8O90PWquDyTyIEtIvy3iq8EdZQoDh6WnZ3M1K4umtHyJ5AKPy8-804ShUiq5okxJIPefNK5JYyJ9fUFNsGn1swbuLOhKnBHQMpnzF78OcHSetdiYzHBJTlA65vO7xmeeQ/s200/mlapesarattu.JPG" border="0" /></a><br />This is like adai stuffed with upma...<br />It goes well with ginger chutney.<br />The original recipe doesnt use any dal other than moong , but i add these<br />for taste.<br /><br /><em><strong><span style="color:#cc33cc;">Ingredients: </span></strong></em><br /><br />Whole moong dal - 1 cup<br />Split gram dal - a handful<br />Cooked Chickpeas - a handful<br />Split Dalia - a handful<br />Green Chilly - 5<br />Grated ginger - 1 tsp<br />Egg - 1 beaten<br /><br />Soak dals , chickpeas and dalia for 8 hours and grind with salt , green chilly<br />and ginger to a slightly coarse paste adding as little water as possible.<br />Add egg and mix well.<br /><br /><em><strong><span style="color:#cc33cc;">Garnish: </span></strong></em><br /><br />Onion - 1 small finely chopped<br />Corriander leaves - a handful chopped<br />Curry Leaves - a spring chopped<br />Grated ginger - 1 tsp<br />Jeera - 1 tsp<br /><br />Heat a pan , smear oil , add pesarattu batter and cook like a dosa.<br />When one side is half done , garnish with the above mixture and flip.<br />When done , flip again , keep the upma in the centre and fold like a masala dosa.<br />Serve with ginger chutney or with nothing like how i did :-) :-)Ayesha Seerinhttp://www.blogger.com/profile/09687490709446127612noreply@blogger.com0tag:blogger.com,1999:blog-38727392.post-88578269985811559322007-04-09T20:27:00.000-07:002008-12-09T00:32:33.323-08:00Lazeez Lauki<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-McchwupMEcCBsfB34RZubvBwHF71zg9csHCLf8ZKJ_Lp9mAYjoR4zCdlt5YKUure4p05j2NQCW4lrdgq4H0_MnVY2DTSE3k6p4RAAaDzA1sTwlSXucyo-eTmzyhXeO27MIN3mQ/s1600-h/lazeezlauki.JPG"><img id="BLOGGER_PHOTO_ID_5051648307004895026" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-McchwupMEcCBsfB34RZubvBwHF71zg9csHCLf8ZKJ_Lp9mAYjoR4zCdlt5YKUure4p05j2NQCW4lrdgq4H0_MnVY2DTSE3k6p4RAAaDzA1sTwlSXucyo-eTmzyhXeO27MIN3mQ/s320/lazeezlauki.JPG" border="0" /></a><br /><br /><br /><div>This is my entry for Nupur's <a href="http://onehotstove.blogspot.com/2007/02/to-z-of-indian-vegetables-invitation.html">A to Z of Indian Vegetables</a> for the Letter 'L'....<br />Just realised there are double L's in the title..<br /><br />Lazeez Louki or delicious lauki is cooked as a whole ,<br />stuffed with khoya and nuts is filled with suprises.<br />Should we stop here .. ne lets take it to the next level ....<br />Cook lauki in a mild spices onion based sauce ....<br />Is so much enough ... ne how about giving the dish a rich saffron taste...<br />Lets serve this with lacha paratha ...<br />Shall we?<br /><br /><strong><em><span style="color:#cc33cc;">For Lauki</span></em></strong><br /><strong><em></em></strong><br />Lauki - 1 about 500 gms<br />cashew /pine nuts / pista - 10 pieces<br />Khoya - 200 gms ( I made khoya from <a href="http://happyburp.blogspot.com/2006/08/make-khawa-khoya-mawa-at-home.html">Happy Burp</a> 's recipe )<br />Onion - 1 small chopped finely<br />Corriander leaves - few leaves , chopped finely<br />Ginger Garlic Paste - 1/4 tsp<br />Turmeric pwdr - 1/4 tsp<br />Chilly pwdr - 1/4 tsp<br />Garam Masala - 1/4 tsp<br />Ground meat or chopped veges of your choice (optional) - use as little or lot as you want<br />Do not use potatoes please ... Use chopped cabbage or capsicum<br />I used 20 gms of ground beef<br />Sonf - 1/4 tsp<br />Yogurt - 2 tsp<br />Salt<br /><br /><span style="color:#cc33cc;"><em><strong>Method: </strong></em></span><br /><br />1) Heat oil , fry cashews , sonf , saute onions , Add ginger garlic paste<br />2) Additional meat or vegetables , curd , all powders and salt.<br />3) Cook till all water evaporates. Crumble Khoya and stir well.<br />Set aside.<br /><br /><span style="color:#cc33cc;"><em><strong>Preparing Lauki:</strong></em></span><br /><br />1) Peel lauki , remove the center portion , make hole on the outside evenly<br />with a fork. Smear little salt on the outside.<br />Set aside for 10 minutes. All the water from the lauki will come out.<br />2) Heat oil in a pan , Add lauki and brown it evenly throughout.<br />3) Let it cool and stuff the khoya mixture tightly into the lauki.<br />Set aside<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2BEpr0S3nBkNXXphl5q-DAsqe9cfJRAcCpSDZjU2sHlhI4dzruoHY4QHA0cjsD3UL9LNhAput6jdPJ71ydLA_u8FfHUnnAAdfTcbX6hWzHQhw0VYLvPxf0xR7S_IDPC3wDOtReg/s1600-h/laukibrown.JPG"><img id="BLOGGER_PHOTO_ID_5051648989904695122" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi2BEpr0S3nBkNXXphl5q-DAsqe9cfJRAcCpSDZjU2sHlhI4dzruoHY4QHA0cjsD3UL9LNhAput6jdPJ71ydLA_u8FfHUnnAAdfTcbX6hWzHQhw0VYLvPxf0xR7S_IDPC3wDOtReg/s320/laukibrown.JPG" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-ZUL1QhuuHl9rv7svuV5GVeaNNs66hyih4EmkcZU7mQx6IsFQOBDEqIzMWFK_y2q0T5048cbz3-Zhi7dxE3-Tnq7OyF6J5tIaxz_bqdlrHEUEokw10qTUh-CrMpVpuKY1ASimTA/s1600-h/laukib4cut.JPG"><img id="BLOGGER_PHOTO_ID_5051648633422409538" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-ZUL1QhuuHl9rv7svuV5GVeaNNs66hyih4EmkcZU7mQx6IsFQOBDEqIzMWFK_y2q0T5048cbz3-Zhi7dxE3-Tnq7OyF6J5tIaxz_bqdlrHEUEokw10qTUh-CrMpVpuKY1ASimTA/s320/laukib4cut.JPG" border="0" /></a><br /><br /><br /><br /><em><strong><span style="color:#cc33cc;">For Gravy:</span></strong></em><br /><br />Onion - 1 big sliced thinly<br />Cloves - 4<br />elaichi - 1<br />mace - 1/4 tsp<br />poppy seeds - 1/2 tsp<br />Yogurt - 1 tsp<br />Chilly pwrd - 1/4 tsp<br />Saffron - few strands crushed<br />Kewra water - 1 tsp ( optional )<br />Milk - warm 1 cup and dissolve crushed saffron in it set aside for 10 minutes<br /><br /><em><strong><span style="color:#cc33cc;">Method:</span></strong></em><br /><br />1) Fry onions till light brown. Set aside<br />2) Grind cloves , elaici , mace and poppy seeds.<br />3) Add yogurt , fried onions. Grind to a smooth paste.<br />4) Heat oil , add onions paste , chilly pwdr and saute till there is no raw smell.<br />5) Add half of the saffron milk. Bring to a boil . Reduce to simmer and add the stuffed lauki<br />carefully<br />6) Cook covered for 10 minutes.<br />Flip the lauki so that the othet side gets coked. Add remaining saffron milk and<br />Kewra water. Cook covered for 10 minutes or till lauki is soft.<br />7) Serve on a platter garnished with corriander leaves.<br />Cut the lauki before serving.</div></div>Ayesha Seerinhttp://www.blogger.com/profile/09687490709446127612noreply@blogger.com6tag:blogger.com,1999:blog-38727392.post-7426709120060069422007-04-09T06:07:00.000-07:002008-12-09T00:32:33.580-08:00Fish Podimas/Poriyal<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu15dv7mW581vNMyZLILOdkbbwetaNnGg0XyAx3zVm1wtwgi03_E2jB7F2GI4oBtC7ianTEUvCTc_7KzVH7bO5HJQJ8IxDz8yF4dMXyGCSib2Yd1GYBbZ2XRRXH8A985iYsQ26hg/s1600-h/fishporiyal2.JPG"><img id="BLOGGER_PHOTO_ID_5051417228324614034" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgu15dv7mW581vNMyZLILOdkbbwetaNnGg0XyAx3zVm1wtwgi03_E2jB7F2GI4oBtC7ianTEUvCTc_7KzVH7bO5HJQJ8IxDz8yF4dMXyGCSib2Yd1GYBbZ2XRRXH8A985iYsQ26hg/s320/fishporiyal2.JPG" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYWBd8uH5gk9DZ-xN4FESNXCj-bE4Ad3A4VkvddF-IjLWrdxCgh6nkWoi9KMC8tMjPGi_14r5jufphdfSxGXQhnMavEXQ0sph1a7VizQYFVHQ6cwOZQopIFgRJMxz51-zKbVPu_A/s1600-h/fishporiyal1.JPG"><img id="BLOGGER_PHOTO_ID_5051416974921543554" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYWBd8uH5gk9DZ-xN4FESNXCj-bE4Ad3A4VkvddF-IjLWrdxCgh6nkWoi9KMC8tMjPGi_14r5jufphdfSxGXQhnMavEXQ0sph1a7VizQYFVHQ6cwOZQopIFgRJMxz51-zKbVPu_A/s320/fishporiyal1.JPG" border="0" /></a><br /><br /><div></div><br /><br /><div>Ingredients:</div><div></div><br /><br /><div>Fish - 4 pieces of your choice , boiled , keep the flesh</div><div>Kothavarangai - a handful chopped finely</div><div>Mustard seeds - 1/2 tsp</div><div>Dried Red chilly - 3</div><div>Turmeric pwdr - 1/4 tsp</div><div>Shredded coconut - 2 tsp</div><div>Hing - a pinch</div><div>Jeera - 1/4 tsp</div><div>Sonf - 1/2 tsp</div><div></div><br /><div>Method:</div><div></div><br /><div>1) Mix fish with turmeric.</div><div>2) Heat oil , splutter mustard , curry leaves. Brak red chilly and drop in oil.</div><div>3) Add hing , jeera and sonf.</div><div>4) Stir in vegetable , salt and fish.</div><div>5) Cook for few minutes. Add coconut.</div><div>6) Remove after a minute.</div><div>7) Garnish with chopped onions and corriander</div></div>Ayesha Seerinhttp://www.blogger.com/profile/09687490709446127612noreply@blogger.com0tag:blogger.com,1999:blog-38727392.post-59540025365117556372007-04-08T01:49:00.000-07:002008-12-09T00:32:34.019-08:00Vatral Kuzhambu : Tamil Cuisine<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhongV1v-9nO93LGMpA_KLJzZbIq4oq1rSfXO9gWrf1TitTIsG0AQckM-6AUfZv_I-EHBoU7FJlz_aphTVcSr1AdgkQyDRiqjRnQSsuVg0y4u9EjIpOFxndnuoyrRrXfudABL9nwg/s1600-h/RCI.jpg"><img id="BLOGGER_PHOTO_ID_5051454525820612514" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhongV1v-9nO93LGMpA_KLJzZbIq4oq1rSfXO9gWrf1TitTIsG0AQckM-6AUfZv_I-EHBoU7FJlz_aphTVcSr1AdgkQyDRiqjRnQSsuVg0y4u9EjIpOFxndnuoyrRrXfudABL9nwg/s320/RCI.jpg" border="0" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-KE4BMz_44kIp_Ai_0qaAd1P8cHidWIDoQS5jjQwY6Zw4EKxsXqUxM7cESFQG-aA6o8D8LZ9iKyOAhi1_VNM-mJn_OCZxo1JkzyEq3Y8S4AMI7_3TJAVg7CKscwfqsnQRKMLcfQ/s1600-h/vatral2.JPG"><img id="BLOGGER_PHOTO_ID_5050986129572212594" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh-KE4BMz_44kIp_Ai_0qaAd1P8cHidWIDoQS5jjQwY6Zw4EKxsXqUxM7cESFQG-aA6o8D8LZ9iKyOAhi1_VNM-mJn_OCZxo1JkzyEq3Y8S4AMI7_3TJAVg7CKscwfqsnQRKMLcfQ/s320/vatral2.JPG" border="0" /></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyBopi0SPSO778s_EwzzTEHWKwscFM9NXSvX_zzGFMiQ8zMbFHwqA-x7M2KP16gSDNgdStZ3UQVZyazu1AIv32p5tA67iEAudnzUbz1ZP0aT6Ij3AdEKSUl62gkihId1xwxvIc_A/s1600-h/vatral1.JPG"><img id="BLOGGER_PHOTO_ID_5050985876169142114" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyBopi0SPSO778s_EwzzTEHWKwscFM9NXSvX_zzGFMiQ8zMbFHwqA-x7M2KP16gSDNgdStZ3UQVZyazu1AIv32p5tA67iEAudnzUbz1ZP0aT6Ij3AdEKSUl62gkihId1xwxvIc_A/s320/vatral1.JPG" border="0" /></a> </div><div> </div><div>vatral Kuzhambu .. hmm ... </div><div>A hot spicy kuzhambu made with dried vegetables ...</div><div>It is best when had the next day ... I guess the spices get really comfortable</div><div>with each other during that time :-) ...</div><div>So whats new with this vatral kuzhambu .. I used dalia to make the kuzhambu powder...</div><div>It came out extremely yummilicious.....<br /></div><div><em><strong><span style="color:#cc33cc;"></span></strong></em> </div><div><span style="color:#000000;">This is my entry for RC1 TamilCuisine Event hosted by Lakshmi</span></div><div><strong><em><span style="color:#cc33cc;"></span></em></strong> </div><div><em><strong><span style="color:#cc33cc;">Ingredients:</span></strong></em><br /><br />Mustard seeds - 1 tsp<br />Split gram dal - 1/2 tsp<br />Black Pepper Corns - 6<br />Dried Red Chilly - 5<br />Curry Leaves - a spring<br />hing - a pinch<br />Onions - 2 medium sliced thinly to 1 inch length<br />Tomato - 2 ( 6 tsp if using puree )<br />vatral of your choice - i used kothavangai vathal , few<br />Tamarind water - lemon sized ball dissolved in 2 cups warm water<br />Brinjal - 2 , cut to 4 pieces. ( can use okra or tindora instead )<br />Sonf - 1/2 tsp<br />garlic paste - 1/4 tsp<br />Garlic - 4 pods , each sliced to 3 pieces<br />Rice powder - 1/2 tsp dissolved in water<br />Gingelly oil - 1 tbs<br />Oil of your choice<br /><br /><em><strong><span style="color:#cc33cc;">Spice Paste:</span></strong></em><br /><br />Chilly Pwdr - 1 tsp<br />Corriander pwdr - 3 tsp<br />Mix the above , add enough water to make a paste<br /><br /><em><strong><span style="color:#cc33cc;">Spice powder:</span></strong></em><br /><br />Roasted channa dal - 1 tsp<br />Roasted split gram dal - 1/2 tsp<br />Fenugreek - 1/2 tsp<br />Sonf - 1 tsp<br />Jeera - 1 tsp<br />Sesame seeds - 1/2 tsp<br />Split Dalia - 1 tsp<br />Cloves - 4<br />Cinnamon - 1/2 inch piece<br /><br />Grind to a fine powder.<br />Add a tsp of vinegar and mix well.<br /><br /><em><strong><span style="color:#cc33cc;">Method:</span></strong></em><br /><br />1) heat oil , splutter mustard seeds , split dal . Add curry leaves , red chilly , hing. </div><div>Ading red chilly to the oil gives the kuzhambu a pungent smell....<br />2) Add vathal.saute onions till light brown. Add garlic paste , spice powder. Saute for 3 minutes.<br />3) Add spice paste. Saute till there is no raw smell.<br />4) Add tomato , salt . Mix and cook covered for few minutes.<br />5) When oil comes on top add brinjal , gingelly oil ,tamarind water , sonf , few curry leaves.<br />6) Cook covered for 15 minutes.<br />7) Add garlic , rice powder mix and cook till desired consistency is reached.</div></div>Ayesha Seerinhttp://www.blogger.com/profile/09687490709446127612noreply@blogger.com0tag:blogger.com,1999:blog-38727392.post-47355794632534333232007-04-06T17:05:00.000-07:002008-12-09T00:32:34.165-08:00Peas Puree Cutlet<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH837gL0B8ESHR8NKWxPkAQuJF2jCkUPx5h6wtWZEW9BjURcrEuy2pExBndcF1TVkEjEm_0LR_ZzzKY_HLcmpT8LcQsv3Br3bzMtiVPN95tx-rmZ-EW-atCr5WVqVrlEHF8cSMXA/s1600-h/peacutlet.JPG"><img id="BLOGGER_PHOTO_ID_5050472095001325394" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiH837gL0B8ESHR8NKWxPkAQuJF2jCkUPx5h6wtWZEW9BjURcrEuy2pExBndcF1TVkEjEm_0LR_ZzzKY_HLcmpT8LcQsv3Br3bzMtiVPN95tx-rmZ-EW-atCr5WVqVrlEHF8cSMXA/s200/peacutlet.JPG" border="0" /></a><br /><div>I had some left over peas stuffing from my previous post.</div><div>Added some bread crumbs and soaked bread to it and made cutlets.</div>Ayesha Seerinhttp://www.blogger.com/profile/09687490709446127612noreply@blogger.com4tag:blogger.com,1999:blog-38727392.post-70486247050047986702007-04-06T16:43:00.000-07:002008-12-09T00:32:34.655-08:00Stuffed eggs in carrot gravy<em><strong><span style="color:#cc33cc;">Lined up to be baked</span></strong></em><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZnkq3ZHwiLAqc011pkO4qFutB8xXYe-t9gQ7F3GpOOcYedrDteDMrnnQsf82rHNx73A3UMQi2EaxF7SZYfsNojaYIfT4OmqW_I6Q1g2lFsgD4-wX7jIVXeSB9u2VSnMYa6f487w/s1600-h/egg1.JPG"><img id="BLOGGER_PHOTO_ID_5050468620372782882" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZnkq3ZHwiLAqc011pkO4qFutB8xXYe-t9gQ7F3GpOOcYedrDteDMrnnQsf82rHNx73A3UMQi2EaxF7SZYfsNojaYIfT4OmqW_I6Q1g2lFsgD4-wX7jIVXeSB9u2VSnMYa6f487w/s320/egg1.JPG" border="0" /></a><br /><em><strong><span style="color:#cc33cc;">Baked eggs</span></strong></em><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHtziqPwq1iILzQgcsRZlML_I3O7tzI7TKhzDMHVME7phceqtynCRpo3KWJ63qFI8b4RtTQxwCiVCVmkNSpn8Ws_OXw5VoFT5XOAbbUTOH7MH5haab7bcdoGKshwafH1pKiQ4nYQ/s1600-h/egg2.JPG"><img id="BLOGGER_PHOTO_ID_5050468921020493618" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjHtziqPwq1iILzQgcsRZlML_I3O7tzI7TKhzDMHVME7phceqtynCRpo3KWJ63qFI8b4RtTQxwCiVCVmkNSpn8Ws_OXw5VoFT5XOAbbUTOH7MH5haab7bcdoGKshwafH1pKiQ4nYQ/s320/egg2.JPG" border="0" /></a><br /><em><strong><span style="color:#cc33cc;">Eggs in carrot gravy</span></strong></em><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwlTJNH9xAj7TxPJF98MNWAKxBjfBCfXnUmDRN-H89JLic61SYVHTewVhNZG9w-UkzybaP6u86Xva4p0MgZwgFQvy2VLZE1hjQDo34_I7vYuJqOkEdxrJsYmDUarSsAKyScVZO_w/s1600-h/egg3.JPG"><img id="BLOGGER_PHOTO_ID_5050469213078269762" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwlTJNH9xAj7TxPJF98MNWAKxBjfBCfXnUmDRN-H89JLic61SYVHTewVhNZG9w-UkzybaP6u86Xva4p0MgZwgFQvy2VLZE1hjQDo34_I7vYuJqOkEdxrJsYmDUarSsAKyScVZO_w/s320/egg3.JPG" border="0" /></a><br /><br /><br /><div><em><strong><span style="color:#cc33cc;">Ingredients:</span></strong></em></div><div></div><div> </div><div>Eggs - 3 boiled , cut beadthwise , yolks removed</div><div>Peas - a handful</div><div>Sugar - 1/2 tsp</div><div>Green chilly - 1</div><div>Elaichi - 1</div><div>garam masala - a pinch</div><div>Cottage Cheese - 1 tbs</div><div>Milk - 2 tsp</div><div>Salt.</div><div></div><br /><div><em><strong><span style="color:#cc33cc;">For stuffing :</span></strong></em></div><div></div><br /><div>Boil peas in microwave for 7 minutes with sugar.</div><div>Drain and puree peas with green chilly, salt , elaichi and milk.</div><div>Mix puree with cottage cheese , garam masala. </div><div>Crush 2 egg yolks and mix it to the above.</div><div>Spoon stuffing in egg and bake at 300 for 15 minutes.</div><div></div><br /><div><em><strong><span style="color:#cc33cc;">For Gravy :</span></strong></em></div><div></div><br /><div>Onion - 1 big finely chopped</div><div>Tomato sauce - 6 tsp</div><div>Carrot - 3 ( cooked in microwave for 6 minutes and pureed with a tsp of milk )</div><div>Chilly pwdr - 3/4 tsp</div><div>Corriander pwdr - 1/2 tsp</div><div>Garam masala - 1/4 tsp</div><div>GingerGarlic paste - 1/2 tsp</div><div></div><div>Heat oil , saute onions till brown , add ginger garlic paste</div><div>Add tomato sauce and all powders.</div><div>Saute for 2 minutes. Add carrot puree and saute for 5 minutes.</div><div>Add 2 cups water. Reduce to simmer and cook covered for 30 minutes.</div><div>Drop the eggs. and serve</div></div></div>Ayesha Seerinhttp://www.blogger.com/profile/09687490709446127612noreply@blogger.com0tag:blogger.com,1999:blog-38727392.post-73957616485388167702007-04-06T09:20:00.000-07:002008-12-09T00:32:34.902-08:00Soya Balls W Peanuty Palak<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPNMAx6L-gUBtmfyditN6-cwL3h-aNyCuHg_yIO_T_o_B0QcdtiBJtrjeUDOidngo32vNeNduKBfu1oEPIPWN0yhP_MqwEX_qHTPnRm1QBykWeRQ_ULHr_KknK-m8SVGnuf9kALg/s1600-h/soya2.JPG"><img id="BLOGGER_PHOTO_ID_5050351513794490130" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPNMAx6L-gUBtmfyditN6-cwL3h-aNyCuHg_yIO_T_o_B0QcdtiBJtrjeUDOidngo32vNeNduKBfu1oEPIPWN0yhP_MqwEX_qHTPnRm1QBykWeRQ_ULHr_KknK-m8SVGnuf9kALg/s320/soya2.JPG" border="0" /></a><br /><div></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinz86C5xjnA_nWytf8yzWS2cjYqf9quZirnBNjmzbjr8_wGeD5uoMAWcbZLLKeqD6Mkc6KXzSryMU9OVMNx7RPxQW43ZfkUVCfXclyjsriKGNaNpvUEMKKos0YdL1ljb5xEI0DrQ/s1600-h/soya1.JPG"><img id="BLOGGER_PHOTO_ID_5050351153017237250" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEinz86C5xjnA_nWytf8yzWS2cjYqf9quZirnBNjmzbjr8_wGeD5uoMAWcbZLLKeqD6Mkc6KXzSryMU9OVMNx7RPxQW43ZfkUVCfXclyjsriKGNaNpvUEMKKos0YdL1ljb5xEI0DrQ/s320/soya1.JPG" border="0" /></a></div><br /><p></p><p>I always liked soya.... Ne not because of its nutritious value etc etc .. </p><p>It looks like meat .... :-) ... My dad hated it for the same reason :-( ...</p><p>So Mom used to make it rarely ...</p><p>Suddenly thought about soya and did this ..</p><p></p><p></p><p><em><strong><span style="color:#cc33cc;">Ingredients:</span></strong></em></p><p>Soya Balls - a handful ( Microwave in water for 4 minutes )</p><p>Peanut Oil - 2 tsp +2 tsp</p><p>Palak - a handful ( sauteed in 2 tsp peanut oil till light brown )</p><p>elaichi - 1</p><p>Onion - 1 1/2 big sliced thinly</p><p>GingerGarlic paste - 1/2 tsp</p><p>Tomato sauce - 7 tsp</p><p>Garam masala - 1/2 tsp</p><p>Aamchoor - 1/4 tsp</p><p>Cashew - 6 soaked in warm water do this b4 u start cooking</p><p>Paprika - 1 1/2 tsp</p><p>Coriander pwdr - 1 tsp</p><p><em><strong><span style="color:#cc33cc;">Method:</span></strong></em></p><p>1) Fry palak in 2 tsp peanut oil till light brown. Set Asie.</p><p>2) Heat oil in a pan , add elaichi , saute onions , add ginger garlic patse .</p><p>3) Add tomato sauce , all powders , salt garam masala , aamchoor.</p><p>4) Simmer for 15 minutes.</p><p>5) Let cool and grind with soaked cashews to a smooth paste.</p><p>5) Heat peanut oil in a pan , add the paste. Saute for few minutes.</p><p>6) Add 2 cups water , soya , palak.</p><p>7) Cook covered for 10 minutes.</p><p></p><p></p><p></p>Ayesha Seerinhttp://www.blogger.com/profile/09687490709446127612noreply@blogger.com2tag:blogger.com,1999:blog-38727392.post-25194289770521654792007-04-04T21:02:00.000-07:002008-12-09T00:32:35.126-08:00Fish with mustard oil<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdD2FvTrrqESR3HfmPB0HX4rzOo-DpZ3jZiLJfz7kqO3yacfdjIauuOmWH_egpy-xOn0ZrAD3ddeIEyRLXOdCTODiLw6TkCoabyHl0Ord8kS8YXxRDAe7NbmPS535TdvW6Jn8Cvw/s1600-h/brinjalmasala.JPG"><img id="BLOGGER_PHOTO_ID_5049987060049620722" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdD2FvTrrqESR3HfmPB0HX4rzOo-DpZ3jZiLJfz7kqO3yacfdjIauuOmWH_egpy-xOn0ZrAD3ddeIEyRLXOdCTODiLw6TkCoabyHl0Ord8kS8YXxRDAe7NbmPS535TdvW6Jn8Cvw/s320/brinjalmasala.JPG" border="1" /></a><br /><div><span style="color:#000099;">It was one of those lazy days .. dint really feel like cooking anything ..<br />was planning t have just bread and omlette...<br />But hubby comes home hungry , Bread n omlette is not considered food....<br />I had to fix something good within 10 minutes...<br />Lo goes the recipe.. It is very simple to make but delicious.<br />The mustard oil gives the dish a very different taste. </span><br /><span style="color:#000099;">Did the same with brinjal ....<br /><br /></span><span style="color:#000099;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtSR7DG0MFDnqDcUxPfVBMX3iHWccV_JQZpjsHwWw3ueWqrU184lYT7_rtD0ccDPHQ1zWq3dewizT_IXlWQVmx_fAHRdowdXAlx_QMCUiCVLKVnbqt7d3J7dfAVkmJOsOrAZMhmA/s1600-h/brinjal.JPG"><img id="BLOGGER_PHOTO_ID_5049826986618498786" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtSR7DG0MFDnqDcUxPfVBMX3iHWccV_JQZpjsHwWw3ueWqrU184lYT7_rtD0ccDPHQ1zWq3dewizT_IXlWQVmx_fAHRdowdXAlx_QMCUiCVLKVnbqt7d3J7dfAVkmJOsOrAZMhmA/s320/brinjal.JPG" border="1" /></a><br /><em><strong></strong></em></span><br /><em><strong><span style="color:#cc33cc;">Ingredients:</span></strong></em><br /><strong><em><span style="color:#cc33cc;"></span></em></strong><br /><span style="color:#000099;">Nethili Fish (anchovy fish) : 20 pieces</span><br /><span style="color:#000099;">mango - 2 small pieces</span><br /><span style="color:#000099;">Onion - 1 small , chopped finely</span><br /><span style="color:#000099;">Tomato puree - 1 tsp</span><br /><span style="color:#000099;">Aniseed - 1/2 tsp</span><br /><span style="color:#000099;">Corriander pwdr - 1 tbs</span><br /><span style="color:#000099;">Chilli pwdr - 1/2 tsp</span><br /><span style="color:#000099;">Turmeric pwdr - 1/2 tsp</span><br /><span style="color:#000099;">Curry leaves - few</span><br /><span style="color:#000099;">Vinegar - 2 tsp</span><br /><span style="color:#000099;">Hing - a pinch</span><br /><span style="color:#000099;">Mustard oil - 2 tbs</span><br /><span style="color:#000099;">Gingelly oil - 1 tsp</span><br /><span style="color:#000099;">Salt</span><br /><span style="color:#000099;"></span><br /><em><strong><span style="color:#cc33cc;">Method:</span></strong></em><br /><span style="color:#000099;"></span><br /><span style="color:#000099;">1) Mix all the ingredients except mustard oil.</span><br /><span style="color:#000099;">2) Heat mustard oil. Add the mixed ingredients.</span><br /><span style="color:#000099;">3) Set flame on high. Cook for a minute.</span><br /><span style="color:#000099;">4) Reduce to low , cook for 5 minutes.</span><br /><span style="color:#000099;">5) Add 1/2 cup water. Cook for 5 minutes.</span><br /><span style="color:#000099;">6) Add some hing and serve.</span></div>Ayesha Seerinhttp://www.blogger.com/profile/09687490709446127612noreply@blogger.com3