tag:blogger.com,1999:blog-7094809130876582732024-03-18T20:26:35.663-07:00A peep into Hima's kitchenAn aroma to your home with Andhra and North Indian dishes......That's what cooks in my kitchenAnonymoushttp://www.blogger.com/profile/15453487467875058813noreply@blogger.comBlogger22125tag:blogger.com,1999:blog-709480913087658273.post-83186320320225516862012-03-07T00:01:00.000-08:002012-03-07T00:01:53.032-08:00A peep into Hima's kitchen: Stuffed Eggplant Currystuffedeggplant@hima'skitchen<div class="blogger-post-footer">http://arunathetemptations.blogspot.com/
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Special thanks to her who gave me the recipe immediately and made our evening extra delicious with this simple curry.<br />
<br />
Ingredients<br />
<ol>
<li>6-7 small round eggplant</li>
<li>1 cup peanuts</li>
<li>1 spoon coconut powder ( Optional)</li>
<li>4-5 garlic cloves and 1/2 piece ginger ( optional)</li>
<li>1 spoon dhaniya jeera powder</li>
<li>1/2 spoon red chilli powder</li>
<li>Pinch of jaggery</li>
<li>Small lump tamarind</li>
</ol>
<div>
Method</div>
<div>
<ol>
<li>Semi cut
eggplant and boil them in microwave. Add a spoon of salt and turmeric, to avoid bitter taste of eggplant.</li>
<li>Dry roast peanuts, ( Peanuts need to be fried thoroughly) and add all the above ingredients.</li>
<li>Grind them into a thick, smooth paste. Add water or turmeric water if required.</li>
<li>Bring the boiled eggplant/brinjals to cool and stuff them with this paste</li>
<li>Let
eggplant/brinjal and the gravy simmer in a spoon of oil for 15-20 minutes</li>
<li>Garnish with cilantro and savor it hot with rotis or rice.</li>
</ol>
</div>
<br />
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<span class="Apple-style-span" style="color: #cc0000;"><span class="Apple-style-span" style="font-size: x-large;"> P</span>alak or Spinach is a healthy vegetable but seldom we hear people say We love it, or Yumm...... Palak Paneer is a great dish but Paneer being a cheese item we are drawn away from it. Tried various variations with Palak and personally I liked this dish as soon as I heard about it. With few variations made to the traditional item, here goes my dish. </span><br />
<span class="Apple-style-span" style="color: #cc0000;"><br /></span><br />
<span class="Apple-style-span" style="color: #cc0000;"><b><i>Ingredients</i></b></span><br />
<span class="Apple-style-span" style="color: #cc0000;">Cauliflower florets, corn flour, oil to deep fry, 1-2 bunches of Spinach (Palak), 1 big onion, ginger garlic paste, 3-4 green chillies, 2 elaichi, 2 cloves, pinch of kasoori methi, 1 spoon of dhaniya jeera powder, pinch of turmeric, salt to taste.</span><br />
<span class="Apple-style-span" style="color: #cc0000;"><br /></span><br />
<span class="Apple-style-span" style="color: #cc0000;"><b><i>Manchuria process</i></b></span><br />
<span class="Apple-style-span" style="color: #cc0000;">1. Half boil cauliflower with a pinch of salt</span><br />
<span class="Apple-style-span" style="color: #cc0000;">2.. Mix 3 spoons of corn flour with warm butter, food color ( enhances color), and red chilli powder</span><br />
<span class="Apple-style-span" style="color: #cc0000;">3. Make a thick paste and deep fry them in oil</span><br />
<span class="Apple-style-span" style="color: #cc0000;">4. Ajinomotto will add better taste. (Optional)</span><br />
<span class="Apple-style-span" style="color: #cc0000;">5. Deep fry and pat them on a paper to remove oil</span><br />
<span class="Apple-style-span" style="color: #cc0000;"><br /></span><br />
<span class="Apple-style-span" style="color: #cc0000;"><i><b>Gravy</b></i></span><br />
<span class="Apple-style-span" style="color: #cc0000;">1. In a pan add 2 spoons of oil, and add shallow fry the garam masala (jeera, ealichi, cloves, bay leaf) and onions.</span><br />
<span class="Apple-style-span" style="color: #cc0000;">2. Add washed spinach, green chillies, pinch of turmeric and salt. Cover it for 5 mts and allow to cook.</span><br />
<span class="Apple-style-span" style="color: #cc0000;">3. Add tomatoes to the softened spinach and blend everything in a mixer.</span><br />
<span class="Apple-style-span" style="color: #cc0000;">4. In 2 spoons of oil, add kala jeera and add the spinach gravy. Bring it to a boil for few minutes.</span><br />
<span class="Apple-style-span" style="color: #cc0000;">5. Add the fried manchuria to the gravy and bring to boil.</span><br />
<span class="Apple-style-span" style="color: #cc0000;"><br /></span><br />
<span class="Apple-style-span" style="color: #cc0000;">Serve it hot with rotis, naans or kulchas. </span><br />
<br />
<span class="Apple-style-span" style="color: #cc0000;">Total time:15-20 mts</span><br />
<span class="Apple-style-span" style="color: #cc0000;">Serves: 4 people</span><div class="blogger-post-footer">http://arunathetemptations.blogspot.com/
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But, eating the sa<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiFrcETyUAIuV9ARcAaCxYSgmdc3eQJcH0KxYd1e3VJ8GY_wV2okTvAtTnFRvULMhtVT6rufun2Sqkt6RfbYYZ0WU68lIy5VIyrNtO0aH1qEs_d2mI_Fg4tzw4ekpEWgyzmeUpfIHf6rVo/s1600-h/sorakya+kootu.JPG"></a>me style of Dal everyday can get boring.South Indians usually make Dal using Toor dal, but Moong dal is also a great subsititute. So, if you are open to trying something tasty and different, this can turn out to be a delightful dish.</em></span><br /><span style="color:#ffcc00;"><em>Sorakaya is called as Dhoodi or Lauki in Hindi and Bottle Gourd i<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNnFinhtM25-Y1j7sLptywSErIV1UYL8mn54CK3W8t81SpEdRDMghpLE-6GMPeh09rC3U1oDMwFdD4LbOGeegVzRfMtKRBLFjSYS1KfdaaZo1GYXXFeKgmAkh6Sm9gSPimqIdZt2_O8lU/s1600-h/sorakaaya.JPG"><img style="MARGIN: 0px 10px 10px 0px; WIDTH: 320px; FLOAT: left; HEIGHT: 239px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5335335593965839954" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNnFinhtM25-Y1j7sLptywSErIV1UYL8mn54CK3W8t81SpEdRDMghpLE-6GMPeh09rC3U1oDMwFdD4LbOGeegVzRfMtKRBLFjSYS1KfdaaZo1GYXXFeKgmAkh6Sm9gSPimqIdZt2_O8lU/s320/sorakaaya.JPG" /></a>n English. This vege</em></span><span style="color:#ffcc00;"><em>table can be found in any season and is considered to be a very safe on stomach as its very easy to digest. </em></span><span style="color:#ffcc00;"><em>You can substitute cabbage instead of Bottle gourd. Gives the same taste.</em></span><span style="color:#ffcc00;"><em>This item is not completely a Andhra dish, we can call it a fusion of Andhra and Chennai cuisines. </em></span><br /><br /><br /><br /><div><br /><div><br /><div><br /><div><br /><div><br /><div><br /><div><span style="color:#993300;"><strong>Ingredients</strong></span> </div><br /><div><span style="color:#993300;">1- Sorakaya/Bottle gourd</span> </div><br /><div><span style="color:#993300;">1 cup Moong Dal</span><br /></div><br /><div><span style="color:#993300;">1 t.spn Black Pepper</span> </div><br /><div><span style="color:#993300;">1/2 cup grated coconut ( Fresh or frozen works)</span></div><br /><div><span style="color:#993300;">1 tb spoon Jeera</span></div><br /><div><span style="color:#993300;">1 Spoon Urad dal</span></div><br /><div><span style="color:#993300;">2-3 Red chillies</span></div><br /><div><span style="color:#993300;">2-Green chillies</span><br /><span style="color:#33cc00;"><strong>Garnish:</strong></span><br /><span style="color:#33cc00;">1 spoon Ghee</span><br /><span style="color:#33cc00;">Curry leaves</span></div><br /><div><span style="color:#33cc00;">1 spoon of Jeera, hing/asfotedia, mustard seeds</span><br /></div><div><span style="color:#ff6600;"><strong>Method</strong></span><br /><span style="color:#ff6600;">1.) Cut bottle gourd into small pieces and pressure cook it with Moong dal.</span> </div><div><span style="color:#ff6600;"><em><strong>Don't boil them to a paste.</strong></em> </span><br /></div><div><span style="color:#ff6600;">2.) In a open pan add small amount of Ghee and fry Urad dal, Pepper, Jeera, Red chillies, Green chillies. Fry them till red and just before turning off the stove add grated coconut. ( Coconut should not be fried on flame, it will leave oil and the taste will spoil.)</span> </div><div><span style="color:#ff6600;">3.) Grind these above items into a thick paste.</span> </div><div><span style="color:#ff6600;">4.) Add salt to the pressure cooked dal and vegetable.</span></div><div><span style="color:#ff6600;">5.) Add 2 tb.spoon of oil or Ghee, allow it to heat well. In that add the Garnishing seeds and curry leaves.</span> </div><div><span style="color:#ff6600;">6.) Once they start to splutter add the grinded paste and cook it for a few minutes. In the same paste add the Moong dal.</span></div><div><span style="color:#ff6600;">7.) Let the whole dal and garnish simmer for 5-10 mts on low flame.</span></div><div><span style="color:#ff6600;"></span><br /> </div><div><span style="color:#cc66cc;"><em>Tastes great with hot rice and you can have rice crisps or chips as a condiment.<br />Time to Cook :20 mts</em></span></div><br /><div><span style="color:#cc66cc;"><em>Serves:4</em></span></div><br /><div><em><span style="color:#cc66cc;"></span></em></div><br /><div><span style="color:#ff6600;"></span></div></div></div></div></div></div></div><div class="blogger-post-footer">http://arunathetemptations.blogspot.com/
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I have come across this new recipe and couldn't wait to share it with all of you. </span></em><br /><br /><img id="BLOGGER_PHOTO_ID_5327963245367402418" style="FLOAT: left; MARGIN: 0px 10px 10px 0px; WIDTH: 116px; CURSOR: hand; HEIGHT: 116px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhs8pjrhYVcWp-d_dD1Sct5vWF0ixf1OLcJ3Ppe4JRd8c6DJWkhkHVaDgHDmcPRGgZGU4z9xxdTZIn9BAv15jFoRzB2xVia88QQYM6bXLKwgHYM4CEPYUZ5C19QOwxCzo7ZTLYuN1WnpPU/s320/coconut+milk.jpg" border="0" /><br /><br /><span style="color:#33ff33;"><strong><em>Ingredients</em></strong></span><br /><span style="color:#33ff33;">-4 Varieties of Green leafy vegetables of your choice (Palak, Methi, Mint, etc)</span><br /><span style="color:#33ff33;">-2 Cups Basmati Rice or Sona Masuri rice.</span><br /><span style="color:#33ff33;">-2Cups of coconut milk</span><br /><span style="color:#33ff33;">-1 spoon ginger-garlic-green chilli paste</span><br /><span style="color:#33ff33;">-1 bunch Spring Onions</span><br /><span style="color:#33ff33;">-1/2 tb spoon Garam masala</span><br /><br /><div align="left"><span style="color:#cc6600;"><strong><em>Dry Spices : For good smell and enhances taste.</em></strong></span> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgAuJhK36A_QDzxr3BB7_LtDS5z71qyGeAGo4l7CS8YewsvOEd6Zqe5SJebh7y6M5OGZiehoy1nQkqs7pkDKTKfbGaTW5YZkTwc2uYexQ4W9BiA1B10Hj66jBpt-ivJGDeNSIFBGwmMkg/s1600-h/indian-spices.jpg"><img id="BLOGGER_PHOTO_ID_5327965339615576546" style="FLOAT: right; MARGIN: 0px 0px 10px 10px; WIDTH: 180px; CURSOR: hand; HEIGHT: 180px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjgAuJhK36A_QDzxr3BB7_LtDS5z71qyGeAGo4l7CS8YewsvOEd6Zqe5SJebh7y6M5OGZiehoy1nQkqs7pkDKTKfbGaTW5YZkTwc2uYexQ4W9BiA1B10Hj66jBpt-ivJGDeNSIFBGwmMkg/s320/indian-spices.jpg" border="0" /></a><br /><span style="color:#cc6600;">-3 Ealichi</span> </div><div align="left"><span style="color:#cc6600;">-3 Cloves</span><br /><span style="color:#cc6600;">-3 Cinammon Sticks</span> </div><div align="left"><span style="color:#cc6600;">-2 Black Chakra Phool ( a star shaped, great smelling spice) </span><br /></div><div align="left"><span style="color:#cc6600;">-3 Bay leaves</span><br /><span style="color:#ff6666;"><em></em></span></div><br /><div align="left"><em><span style="color:#ff6666;">Garnish ( Optional)</span></em><br /></div><span style="color:#ff6666;">5-10 Cashew Nuts ( Deep fry them in Oil or Ghee)</span><br /><span style="color:#ff6666;">Onions-Cut in Round shape </span><br /><br /><span style="color:#ff6666;">Carrots</span><br /><span style="color:#ff6666;">Green Chillies</span><br /><br /><span style="color:#cc66cc;"><strong><em>Method</em></strong></span><br /><span style="color:#cc66cc;">1.) Wash and Soak rice in warm water for 3o mts.</span><br /><span style="color:#cc66cc;">2.) Chop all the greens and set them aside.</span><br /><span style="color:#cc66cc;">3.) In a thick pan, add some Oil or Ghee. Allow it to heat for a minute.</span><br /><br /><span style="color:#cc66cc;">4.) Fry dry spices, spring onions, garlic-ginger-green chilli paste.</span><br /><span style="color:#cc66cc;">5.) Later add the chopped green leafy vegetables</span><br /><br /><span style="color:#cc66cc;">6.) Add salt, garam masala and fry rice in this mixture for a few minutes.</span><br /><br /><span style="color:#cc66cc;">7.) Now add coconut milk, and water. Ratio for adding water is 1:2 (For 1 cup of rice add two cups of water).</span><br /><span style="color:#cc66cc;">8.) Let the whole mixture cook well in a electric rice cooker or pan. </span><br /><br /><span style="color:#cc66cc;">9.) Garnish the rice with fried cashew nuts and you can decorate it with Onions, carrots to make it look more appealing.</span><br /><br /><br /><span style="color:#ffff66;"><strong>Tip: For the rice to cook well in the rice cooker, oil or butter it prior to adding the rice</strong></span>.<br /><br /><span style="color:#009900;">Time to Prepare: 20 Minutes (Including time to cook)</span><br /><span style="color:#009900;">Serves: 4-6 People<br /><br /></span><span style="color:#009900;"></span><div class="blogger-post-footer">http://arunathetemptations.blogspot.com/
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ca-afdo-pub-9203591320356643</div>Anonymoushttp://www.blogger.com/profile/15453487467875058813noreply@blogger.com5tag:blogger.com,1999:blog-709480913087658273.post-33604109063781127392009-04-16T08:58:00.001-07:002009-04-18T07:51:09.984-07:00Gongura Pappu/Sour Greens Dal-Tasty & Tangy<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPQktCzfT9mVeAkz4NXR_Kkd0GZhn-Az91pQP4wB2EuWToM5x8TcKzNkX20HYdsC-OWXt51mf-eDf0wu0nZo47J04SH1VsA_wE7SBvzJn_F1lq4u8h82J2BjyswTMsoPUh0XwxSBHRwiw/s1600-h/GntGongura1.jpg"><img id="BLOGGER_PHOTO_ID_5325723833011185298" style="FLOAT: left; MARGIN: 0pt 10px 10px 0pt; WIDTH: 225px; CURSOR: pointer; HEIGHT: 294px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPQktCzfT9mVeAkz4NXR_Kkd0GZhn-Az91pQP4wB2EuWToM5x8TcKzNkX20HYdsC-OWXt51mf-eDf0wu0nZo47J04SH1VsA_wE7SBvzJn_F1lq4u8h82J2BjyswTMsoPUh0XwxSBHRwiw/s320/GntGongura1.jpg" border="0" /></a><span style="COLOR: rgb(153,51,0); FONT-STYLE: italic">These leaves are very famous in Andhra Pradesh. Outside Andhra or to be more precise, outside South India its completely unknown. But, for Andhra people, its one o</span><span style="COLOR: rgb(153,51,0); FONT-STYLE: italic">f The most delightful green leafy vegetables. Elders and kids like it for its wonderful tangy taste. </span><div><span style="COLOR: rgb(153,51,0); FONT-STYLE: italic">So, in keeping with the spirit of my blog's title, I bring the authentic taste of Gongura. First let's make the simple Dal with these amazing leaves. In my next blog I shall share the Gongura Pachhadi/pickle recipe with all of you. Here I bring to all of you the uniqu</span><span style="COLOR: rgb(153,51,0); FONT-STYLE: italic">e fl</span><span style="COLOR: rgb(153,51,0); FONT-STYLE: italic">avor and taste of Gongura/Sour greens. These leaves are popular for its pickle, Dal and Pulsu ( a semi-liquid substance made with jaggery water and gongura leaves).</span><span style="FONT-WEIGHT: bold; COLOR: rgb(204,153,51)"><span style="COLOR: rgb(153,51,153)"><br /><br />Health Fact:</span></span><span style="COLOR: rgb(153,51,153)"> </span><span style="COLOR: rgb(204,153,51); FONT-STYLE: italic"><span style="COLOR: rgb(153,51,153)">It's rich in Iron and fiber health values.</span></span><span style="FONT-WEIGHT: bold; COLOR: rgb(102,0,204)"><br /><br /></span><br /><span style="FONT-WEIGHT: bold; COLOR: rgb(102,0,204)">Ingredients</span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhBivqu6r11ObS5gYwl3rzf0QyBWhFZYfPW7m8jZOXaKe9vjSH1cVdcpK6Q4EEqwFe09W7svJJm7LwYVdfaf2CWsJBl9R2WBfFcArgXHfLKQaQMcKokgNUu8V49S4xk0DWTk0W5270QgE/s1600-h/gongura+dal.JPG"><img id="BLOGGER_PHOTO_ID_5325732129699110418" style="FLOAT: right; MARGIN: 0pt 0pt 10px 10px; WIDTH: 269px; CURSOR: pointer; HEIGHT: 297px" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhBivqu6r11ObS5gYwl3rzf0QyBWhFZYfPW7m8jZOXaKe9vjSH1cVdcpK6Q4EEqwFe09W7svJJm7LwYVdfaf2CWsJBl9R2WBfFcArgXHfLKQaQMcKokgNUu8V49S4xk0DWTk0W5270QgE/s320/gongura+dal.JPG" border="0" /></a> <ul><li><span style="COLOR: rgb(102,0,204)">Gongura Leaves-One Bunch</span></li><li><span style="COLOR: rgb(102,0,204)">Toor dal-1 cup</span></li><li><span style="COLOR: rgb(102,0,204)">Dhaniya Powder-1 tb.spoon</span></li><li><span style="COLOR: rgb(102,0,204)">Red chilli powder-1/2 tb.spoon</span></li><li><span style="COLOR: rgb(102,0,204)">Garlic pods-5-6 (as per individual taste)</span></li><li><span style="COLOR: rgb(102,0,204)">Green chillies-2-3</span></li></ul><span style="FONT-WEIGHT: bold; COLOR: rgb(153,0,0)">Garnish: </span><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhBivqu6r11ObS5gYwl3rzf0QyBWhFZYfPW7m8jZOXaKe9vjSH1cVdcpK6Q4EEqwFe09W7svJJm7LwYVdfaf2CWsJBl9R2WBfFcArgXHfLKQaQMcKokgNUu8V49S4xk0DWTk0W5270QgE/s1600-h/gongura+dal.JPG"></a><ul><li><span style="COLOR: rgb(153,0,0)">Urad dal 1/2 tb.spoon</span></li><li><span style="COLOR: rgb(153,0,0)">Mustard seeds-1/2 tb.spoon</span></li><li><span style="COLOR: rgb(153,0,0)">Jeera -1/2 tb.spoon</span></li><li><span style="COLOR: rgb(153,0,0)">Asafotedia-Pinch</span></li><li><span style="COLOR: rgb(153,0,0)">red chillies-1</span></li></ul><span style="FONT-WEIGHT: bold; COLOR: rgb(102,0,204)">Method</span><span style="COLOR: rgb(102,0,204)"><br /></span><span style="COLOR: rgb(102,0,204)">1.) Steam cook Toor dal and gongura leaves separtely in a pressure cooker.</span> <span style="COLOR: rgb(102,0,204)"><br />2.) In a bowl mix them well and with a thick ladel, mash both dal and leaves well.</span><br /><span style="COLOR: rgb(102,0,204)">3.) After mashing it into a nice paste, add salt, dhaniya powder, red chilli powder, s</span><span style="COLOR: rgb(102,0,204)">alt, turmeric.</span> <span style="COLOR: rgb(102,0,204)">4.) In a pan, add 2 spoons oil. Allow it to heat and add garlic pods first.<br />5.) After they fry well, then add all the garnishing and add the dal to it.</span><br /><br /><span style="COLOR: rgb(51,204,0); FONT-STYLE: italic">Tip: If you like the dal to be crunchy, you can have it with raw onions. I like it personally!!</span><br /></div><div class="blogger-post-footer">http://arunathetemptations.blogspot.com/
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This dish is supposed to be a very festive, special, curry prepared by Andhra people. It is more famous in and around the East and West Godavari areas of Andhra pradesh. More popular among the Brahmins. It has a unique taste which we don't get it any combination of our regular vegetables. Preparation takes a </span><span style="font-style: italic; color: rgb(255, 102, 0);">while but when you practice it, it turns out to be easy and can pat yourself to have become the Master cook.</span> <span style="font-style: italic; color: rgb(255, 102, 0);"><br /><br />If you are living in outside India and wondering, how to get the basic ingredients..It's very simple. Before we proceed into making of the dish, lets first catch up with what these ingredients are called in Stores. In English its "Yam", Hindi "Suran". Bachali is a green leafy vegetable, its called in English as "Ceylon Spinach" or "Indian Spinach".In Hindi its known as "Poi"</span><span style="color: rgb(255, 102, 0);"> </span><span style="font-style: italic; color: rgb(255, 102, 0);">Making this in U.S. was a cake walk for me as there was no huge cleaning process involved for Yam/Suran/Kanda.</span><span style="color: rgb(255, 102, 0);"> You can find it in the frozen vegetable section of the Indian Grocery stores. </span><span style="font-style: italic; color: rgb(255, 102, 0);"><br /></span><a style="color: rgb(255, 102, 0);" onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQaDAr6WSC-hwANRSzLwW3PNaZVxcs1dRaInUzGfcCqVXNeq2WARjr3KFXynsm0PpCq57cWl0R56EOGWDc-W-0X5-RwYQ4A1Qi_6tRc9uaWmB6F4n1tHTsqgJLh2aEttKT2yqs_7CwxJw/s1600-h/suran.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 229px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQaDAr6WSC-hwANRSzLwW3PNaZVxcs1dRaInUzGfcCqVXNeq2WARjr3KFXynsm0PpCq57cWl0R56EOGWDc-W-0X5-RwYQ4A1Qi_6tRc9uaWmB6F4n1tHTsqgJLh2aEttKT2yqs_7CwxJw/s320/suran.jpg" alt="" id="BLOGGER_PHOTO_ID_5323134404207053682" border="0" /></a><br /><span style="font-style: italic; color: rgb(255, 102, 0);">The key taste for this dish is garnishing with Mustard powder and Fenugreek powder, which we traditionally in Telugu call it as "Ava petatam".</span><br /><br /><span style="color: rgb(0, 0, 0); font-weight: bold;">Ingredients</span><br /><span style="color: rgb(51, 204, 0);">Kanda/Yam- 1/2 lb</span> <span style="color: rgb(51, 204, 0);"><br />Bachali/Indian spinach/Saag-1/2 lb</span><br /><span style="color: rgb(51, 204, 0);">Green chilli and Ginger paste-2 tb.spoon</span><br /><span style="color: rgb(51, 204, 0);">Tamarind Juice-3 tb. spoons</span> <span style="color: rgb(51, 204, 0);"><br />Red chilli powder-1/2 tb.spoon</span> <span style="color: rgb(51, 204, 0);"><br />Turmeric-1/2 tb. spoon</span><br /><span style="font-weight: bold;">Garnish</span><br /><span style="color: rgb(51, 204, 0);">Green chillies</span> <span style="color: rgb(51, 204, 0);">Red Chillies</span> <span style="color: rgb(51, 204, 0);">Channa dal</span> <span style="color: rgb(51, 204, 0);">Urad dal</span> <span style="color: rgb(51, 204, 0);">Mustard seeds</span> <span style="color: rgb(51, 204, 0);">Hing/Asofotedia</span><br /><br /><span style="font-style: italic; font-weight: bold; color: rgb(51, 204, 0);">Final Touch: Mustard and Fenugreek powder</span><br /><span style="color: rgb(0, 0, 0); font-weight: bold;">Method</span><br /><span style="color: rgb(153, 51, 0);">1.) Steam Cook Yam in a pan or pressure cooker. Add salt for taste</span> <span style="color: rgb(153, 51, 0);"><br />2.) Add Saag/Indian spinach to the steam cooked pan.</span> <span style="color: rgb(153, 51, 0);"><br />3.) In a open skillet add 3 tb.spoons of oil, and add all the garnish ingredients (channa dal, urad dal, mustard seeds, hing) and Greenchilli Ginger paste.</span><br /><span style="color: rgb(153, 51, 0);">4.) To this, add the steamed yam and Indian spinach, sprinkle salt, red chilli powder, green chillies, tamarind juice, turmeric.</span><br /><span style="color: rgb(153, 51, 0);">5.) Let all of them cook for a few minutes.</span><br /><span style="color: rgb(153, 51, 0);">6.) Once the curry is cooked, allow it to cool for a while. In the meanwhile, take 2 tbspoon of oil</span> <span style="color: rgb(153, 51, 0);">and in that add mustard and fenugreek powder (1 tb spoon each)</span> <span style="color: rgb(153, 51, 0);"><br />7.) Pour it on the top of the curry. Serve the curry after few hours.</span> <span style="color: rgb(153, 51, 0);">The trick is to allow the mustard and fenugreek paste to soak into the curry. </span><br /><br /><span style="color: rgb(51, 204, 0);">Time to Cook:20 mts</span> <span style="color: rgb(51, 204, 0);">Serves:4</span> <span style="color: rgb(51, 204, 0);"><br />Nutritional Value: Rich source of Vitamin A and Proteins<br /><br /><span style="font-weight: bold; color: rgb(204, 102, 0);">NOTE: Please change the quantities of Green chilli ginger paste and Mustard-Fenugreek powder as per your taste.</span><br /></span><div class="blogger-post-footer">http://arunathetemptations.blogspot.com/
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ca-afdo-pub-9203591320356643</div>Anonymoushttp://www.blogger.com/profile/15453487467875058813noreply@blogger.com3tag:blogger.com,1999:blog-709480913087658273.post-29054796462194710842009-03-27T18:37:00.000-07:002009-04-03T04:50:08.418-07:00Mysore Bondas-Spongy,softy,tasty Snack<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj21nIeZ31MvlZr0_LUycmuly1sI9Sn3UPi0gieTOBhshIv9hsb_e39oMs0H0dGzIBGIgRcPoBOBePoMkqLZ-FSZVqKoHCAu0StPeF4c2qMCTuyAHxbJCToQAEFlsyH2EAFeA2nD2v1lXI/s1600-h/IMG_0252.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj21nIeZ31MvlZr0_LUycmuly1sI9Sn3UPi0gieTOBhshIv9hsb_e39oMs0H0dGzIBGIgRcPoBOBePoMkqLZ-FSZVqKoHCAu0StPeF4c2qMCTuyAHxbJCToQAEFlsyH2EAFeA2nD2v1lXI/s320/IMG_0252.jpg" alt="" id="BLOGGER_PHOTO_ID_5320427237589677442" border="0" /></a><br /><span style="font-style: italic;">I have been too lazy to post any blogs as I was busy traveling. Excuse me for the delay.</span><br /><span style="font-style: italic;">To make up for the laziness and long absence, I'm sharing my personal favorite dish with all of you.Mysore Bonda is one dish that tops my favorite list of snacks. Strangely, it shows up in my brother's list too. Which is a very rare thing to happen.</span><br /><span style="font-style: italic;">My mother cooks it with great ease and expertise that it has become a family favorite.</span><br /><span style="font-style: italic;">The golden color, spongy texture and a delicious taste will make our mouth water.</span><br /><br /><span style="font-style: italic;">The key trick to get the bondas spongy is to ferment it for atleast 4-5 hrs or add a pinch of baking soda.But, if soda is added it absorbs lot of oil. Needs very few ingredients to make these awesome, yummy bondas.</span><br /><br /><span style="color: rgb(255, 102, 102); font-weight: bold;">Ingredients</span><br /><br /><span style="color: rgb(255, 102, 102);">3 cups Maida</span><br /><span style="color: rgb(255, 102, 102);">2 cups Yogurt (prefer Sour curd)</span><br /><span style="color: rgb(255, 102, 102);">1 piece Ginger</span><br /><span style="color: rgb(255, 102, 102);">5 Green Chillis</span><br /><span style="color: rgb(255, 102, 102);">Coconut Pieces</span><br /><span style="color: rgb(255, 102, 102);">Bunch of Cilantro</span><br /><br /><span style="color: rgb(255, 102, 102);">Oil to deep fry</span><br /><br />Method<br /><br />1.) Mix Maida with Sour curd. Careful, don't add water at all and mix it into a thick consistency.<br />Ferment the batter for minimum 4 hours.<br />2.) Grind Ginger, green chillies<br />3.) Mix Coconut pieces, cilantro and pinch of salt in the batter.<br />4.) Make small lumps of desired size and fry it in Oil.<div class="blogger-post-footer">http://arunathetemptations.blogspot.com/
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ca-afdo-pub-9203591320356643</div>Anonymoushttp://www.blogger.com/profile/15453487467875058813noreply@blogger.com0tag:blogger.com,1999:blog-709480913087658273.post-71707059025274213262008-12-06T23:34:00.000-08:002008-12-09T18:23:43.793-08:00Rasam Powder/ Charu Podi<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxPocsyMaanB2lpyg0xBfmdK4U_mUaN2NxN3NNTjezxrLEmgcCZ4bWPm_y9kB8vlqyJlASwvpCqxfrRJCT9hJPFuc4jJEon3qQs0-nj_bhpU0Dup2ArJ8XGAtif3wGnfgKxCYpdj8mGpI/s1600-h/Charu+podi+001.JPG"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhxPocsyMaanB2lpyg0xBfmdK4U_mUaN2NxN3NNTjezxrLEmgcCZ4bWPm_y9kB8vlqyJlASwvpCqxfrRJCT9hJPFuc4jJEon3qQs0-nj_bhpU0Dup2ArJ8XGAtif3wGnfgKxCYpdj8mGpI/s320/Charu+podi+001.JPG" alt="" id="BLOGGER_PHOTO_ID_5277695575184466402" border="0" /></a><br /><span style="font-style: italic;font-family:georgia;" >Winter is here with its baggage of colds, sore throats, and some gloomy weather. So, to lighten up the whole spirit of a freezing wintery day, .in Indian style, why not have some hot, tasty Rasam/charu. It will cure all the symptoms of indigestion, helps recover from a Flu too.</span><br /><br /><span style="font-style: italic;font-family:georgia;" >My grandmom is a great cook and needless to say one of her signature dish is "Charu". Believe me or not, anyone who has tasted it once will never forget the taste for their life. The smell of the Rasam will make you feel hungry.SO, here I share the traditional, secret recipe</span>.<br /><br /><span style="color: rgb(255, 0, 0);">Ingredients</span><br /><ul style="color: rgb(255, 0, 0);"><li>Toor dal-1 cup</li><li>Urad dal-1cup</li><li>Dhaniya-3/4 cup</li><li>Black Pepper-2 spoons (Quantity of pepper can be increased<br />as per your taste, if you add more it might dominate the taste)<br /></li><li>Jeera-2spoons</li><li>curry leaves-2 strands</li><li>Hing/asfotedia-Pinch</li></ul>Method<br /><br /><ul><li>In a deep pan dry roast each of the above ingredient separately. Tip for the roast is you should feel the smell of that ingredient, its a sure sign that they have roasted well. </li></ul><ul><li>Grind all of them together in to fine powder.</li></ul><ul><li>Store the powder in a air tight container to retain freshness.</li></ul><ul><li>You can make the rasam either with Tomato or Tamarind.</li></ul><span style="font-style: italic; color: rgb(255, 0, 0);">Can serve as Soup or eat with rice.</span><div class="blogger-post-footer">http://arunathetemptations.blogspot.com/
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pub-9203591320356643
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pub-9203591320356643
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ca-afdo-pub-9203591320356643</div>Anonymoushttp://www.blogger.com/profile/15453487467875058813noreply@blogger.com4tag:blogger.com,1999:blog-709480913087658273.post-11421334802648055412008-03-31T22:09:00.001-07:002008-12-08T20:29:03.344-08:00Pulihora- "Tamarind Rice"<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-KZ5JNLesMOYxGhnHWdrMjJdzPcBpXX2zAiYeC0bDEN4MVGqKXg7bUgYPby2ICUYctN_YQy6nTN2HSjRq1_BrnJV14cRX5Fm2GJWGsj3Q_XgcWRwQsLuSdHfgeNj_kfnRfo7f2b-h_AA/s1600-h/pulihora.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 228px; height: 214px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-KZ5JNLesMOYxGhnHWdrMjJdzPcBpXX2zAiYeC0bDEN4MVGqKXg7bUgYPby2ICUYctN_YQy6nTN2HSjRq1_BrnJV14cRX5Fm2GJWGsj3Q_XgcWRwQsLuSdHfgeNj_kfnRfo7f2b-h_AA/s400/pulihora.jpg" alt="" id="BLOGGER_PHOTO_ID_5277640832759683346" border="0" /></a><br /><span style="color: rgb(0, 0, 0); font-style: italic;font-size:100%;" >One of the popular festive dish in South India. Always a hit in potlucks too!!!</span><br /><div style="font-family:times new roman;"><span style="color: rgb(0, 0, 0); font-style: italic;font-size:100%;" ><span>This is a easy dish to prepare and a favorite food for most of the people</span>. </span><span style="font-size:100%;"><br /></span><span style="font-size:100%;"><br /></span><span style="color: rgb(255, 0, 0);font-size:100%;" >Ingredients:</span><br /><ul><li><span style="color: rgb(255, 0, 0);font-size:100%;" >25o gms of Tamarind (soak and microwave for 30 seconds)</span></li><li><span style="color: rgb(255, 0, 0);font-size:100%;" >3 cups of Sona Masuri rice/Basmati rice</span></li><li><span style="color: rgb(255, 0, 0);font-size:100%;" >Seasoning: Shallow fry all the ingredients</span></li><li><span style="color: rgb(255, 0, 0);font-size:100%;" >Peanuts- Depends on your tast</span></li><li><span style="color: rgb(255, 0, 0);font-size:100%;" >Cashews-2 (optional)</span></li><li><span style="color: rgb(255, 0, 0);font-size:100%;" ><span style="color: rgb(255, 0, 0);">Mustard seeds-2 tb spoons</span></span></li><li><span style="color: rgb(255, 0, 0);font-size:100%;" ><span style="color: rgb(255, 0, 0);">Urad dal-3 tb spoons</span></span></li><li><span style="color: rgb(255, 0, 0);font-size:100%;" ><span style="color: rgb(255, 0, 0);">Channa dal=3 tb spoons</span></span></li><li><span style="color: rgb(255, 0, 0);font-size:100%;" ><span style="color: rgb(255, 0, 0);">Red chilles-4</span></span></li><li><span style="color: rgb(255, 0, 0);font-size:100%;" ><span style="color: rgb(255, 0, 0);">Green chilly-5-6 (slit them)</span></span></li><li><span style="color: rgb(255, 0, 0);font-size:100%;" ><span style="color: rgb(255, 0, 0);">curry leaves</span></span></li><li><span style="color: rgb(255, 0, 0);font-size:100%;" ><span style="color: rgb(255, 0, 0);">Asofotedia- Pinch</span></span></li><li><span style="color: rgb(255, 0, 0);font-size:100%;" ><span style="color: rgb(255, 0, 0);">Fenugreek powder-1/2 tb spoon</span></span></li><li><span style="color: rgb(255, 0, 0);font-size:100%;" ><span style="color: rgb(255, 0, 0);">Mustard powder-3/4 tb spoon</span></span></li></ul></div><div style="font-family:times new roman;"><span style="color: rgb(51, 204, 0);font-size:100%;" ><br /><span style="color: rgb(0, 0, 0);">Method</span><br /></span><ul><li><span style="color: rgb(51, 204, 0);font-size:100%;" ><span style="color: rgb(0, 0, 0);">Cook 3 cups of Rice with 6-7 cups of water</span>.</span></li><li><span style="color: rgb(51, 204, 0);font-size:100%;" ><span style="color: rgb(0, 0, 0);">Soak and make a fine pulp of Tamarind.</span></span></li><li><span style="color: rgb(51, 204, 0);font-size:100%;" ><span style="color: rgb(0, 0, 0);">Boil the tamarind pulp with a pinch of salt, turmeric, sugar and 2 green chillies.</span></span></li><li><span style="color: rgb(51, 204, 0);font-size:100%;" ><span style="color: rgb(0, 0, 0);">As it thickens, simmer it and off the stove to cool it down.</span></span></li><li><span style="color: rgb(51, 204, 0);font-size:100%;" ><span style="color: rgb(0, 0, 0);">Add turmeric, salt, and the tamarind pulp to the cooked rice.</span></span></li><li><span style="color: rgb(0, 0, 0);font-size:100%;" >Add seasoning and lastly sprinkle the fenugreek and mustard powder.</span></li><li><span style="color: rgb(0, 0, 0);font-size:100%;" >Let it cool down and ready to eat.</span></li><li><span style="color: rgb(0, 0, 0);font-size:100%;" >You can store the tamarind pulp in fridge and use it for atleast 3-4 times for making tamarind rice.</span></li></ul><span style="color: rgb(51, 204, 0);font-size:100%;" ><span style="color: rgb(255, 0, 0);">Cooking Time:20mts</span><br /><span style="color: rgb(255, 0, 0);">Serves 4-5 people</span>. </span></div><div class="blogger-post-footer">http://arunathetemptations.blogspot.com/
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pub-9203591320356643
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ca-afdo-pub-9203591320356643</div>Anonymoushttp://www.blogger.com/profile/15453487467875058813noreply@blogger.com0