tag:blogger.com,1999:blog-20572529420012943492024-03-13T07:22:38.730-04:00Easy Happy Cookingkalyanihttp://www.blogger.com/profile/07263644010602971316noreply@blogger.comBlogger77125tag:blogger.com,1999:blog-2057252942001294349.post-36864145322842822512016-01-15T21:45:00.003-05:002016-02-15T20:59:05.928-05:00spicy baby potatoes<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: inherit;">This dish has quickly become one of my goto dishes when I have guests over.</span><br />
<span style="font-family: inherit;">Easy to make and tastes soo good!</span><br />
<span style="font-family: inherit;">Perfect dish to go with this blog name :D :)</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">I first had this at my friend varsha's place. I used her recipe and clubbed it with couple of recipes I saw online and came up with this.</span><br />
<span style="font-family: inherit;">Here goes:</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">baby potatoes: 20</span><br />
<span style="font-family: inherit;">onion: 1 (roughly chopped)</span><br />
<span style="font-family: inherit;">bellpepper: 2 (roughly chopped)</span><br />
<span style="font-family: inherit;">garlic: 2 cloves</span><br />
<span style="font-family: inherit;">ginger: 2 inches</span><br />
<span style="font-family: inherit;">curry leaves: 2 stems</span><br />
<span style="font-family: inherit;">chillies: 2 (cut long and thin into 2 inch pieces)</span><br />
<span style="font-family: inherit;">salt: to taste</span><br />
<span style="font-family: inherit;">coriander powder: 2 tbsp.</span><br />
<span style="font-family: inherit;">chilli powder: 1 tsp.</span><br />
<span style="font-family: inherit;">turmeric: 1/2 tsp.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">ghee: 3 tbsp.</span><br />
<span style="font-family: inherit;">canola oil: 1 tbsp.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">to temper:</span><br />
<span style="font-family: inherit;">mustard seeds</span><br />
<span style="font-family: inherit;">cumin seeds</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">to make chili sauce:</span><br />
<span style="font-family: inherit;">red chillies: 4 (soaked in water)</span><br />
<span style="font-family: inherit;">onion: 1/4th (sliced)</span><br />
<span style="font-family: inherit;">garlic: 4 cloves</span><br />
<span style="font-family: inherit;">salt: to taste</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">First, boil the baby potatoes in pressure cooker.</span><br />
<span style="font-family: inherit;">After they are done, run them with cold water. Once they cool down, peel the potatoes and cut</span><br />
<span style="font-family: inherit;">they into four pieces each. Make small slits on the potatoes. This is so, they will absorb the spices.</span><br />
<span style="font-family: inherit;"><br /></span>
<span style="font-family: inherit;">To make chili sauce, <span style="background-color: white; color: #222222;">grind soaked red chillies, onion, garlic and salt.</span></span><br />
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;"><br /></span></div>
<span style="background-color: white; color: #222222;"><span style="font-family: inherit;">Heat ghee and canola oil together.</span></span><br />
<span style="background-color: white; color: #222222;"><span style="font-family: inherit;">Temper mustard seeds and cumin seeds.</span></span><br />
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;">Now, add curry leaves, chopped chilli, ginger, garlic, roughly chopped onions and bellpepper.</span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;">Let them saute for a few minutes.</span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;">Add corianded powder, chilli powder and turmeric</span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;">Add <span class="il">baby</span> <span class="il">potatoes</span> and coat with the already added spices. Heat this on medium for about 8 minutes.</span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;">Now add the chilli sauce and saute for 5 more minutes.</span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;">Check salt and add more if needed.</span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;">Turn off the stove and let it sit for sometime before serving.</span></div>
<div style="background-color: white; color: #222222;">
<span style="font-family: inherit;">Enjoy :-)</span></div>
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kalyanihttp://www.blogger.com/profile/07263644010602971316noreply@blogger.com3tag:blogger.com,1999:blog-2057252942001294349.post-3100976101461588582014-04-29T23:35:00.002-04:002014-05-04T12:03:40.966-04:00idli/dosa batter<div dir="ltr" style="text-align: left;" trbidi="on">
urad dal: 1 cup<br />
idli rice: 2 cups<br />
sona masoori rice/basmatic rice: 2 cups<br />
fenugreek seeds: 1 tsp.<br />
<br />
Soak the above mix in water for 4-5 hours. You should put enough water so that the water stands double the height of the dal mix.<br />
Now, drain the remaining water and grind the mix with 2 cups of water.<br />
The texture should be soft.<br />
Add 1 tsp. of salt and mix the whole mixture with your hand.<br />
Keep the lid and set it in a warm place for 10-12 hours (or longer depending on where you live).<br />
The batter should have risen by now.<br />
<br />
The below picture is after the batter was set in the oven with the light on for about 20 hours.<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_-atO8rv2ajGGbvuioyBo74B0ae6HjEw8kX0Q8ijV7Lq9vh0kzPzAhhBLe_F7m0VBuYOClAEepUndLl-k6fNHgEpZwG2D3l4K6xAMbXZGEfe7S911I-p6z0T67MjIUL-j_vXL9eBA0sA/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj_-atO8rv2ajGGbvuioyBo74B0ae6HjEw8kX0Q8ijV7Lq9vh0kzPzAhhBLe_F7m0VBuYOClAEepUndLl-k6fNHgEpZwG2D3l4K6xAMbXZGEfe7S911I-p6z0T67MjIUL-j_vXL9eBA0sA/s1600/photo.JPG" height="240" width="320" /></a></div>
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Anonymoushttp://www.blogger.com/profile/02767062095011321539noreply@blogger.com0tag:blogger.com,1999:blog-2057252942001294349.post-69876851621083247812014-04-29T23:14:00.001-04:002014-04-30T23:21:07.565-04:00Stuffed brinjal (gutthu vankaaya)<div dir="ltr" style="text-align: left;" trbidi="on">
round brinjal (blackish purple): 1 pound<br />
<div>
small tomatoes: 2</div>
<div>
onion: 1 big </div>
<div>
chillies: 4</div>
<div>
thick tamarind paste: 2 tbs.</div>
<div>
<a href="http://easyhappycooking.blogspot.com/2014/04/pappula-podi.html" style="background-color: white; color: #17507c; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 19.600000381469727px; text-decoration: none;">pappula podi</a><span style="background-color: white; color: #323232; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 19.600000381469727px;">: 1 tbs. (optional)</span></div>
<div>
<span style="background-color: white; color: #323232; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 19.600000381469727px;">ginger garlic paste: 1 tsp.</span></div>
<div>
<span style="background-color: white; color: #323232; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 19.600000381469727px;">salt: per taste</span></div>
<div>
<span style="background-color: white; color: #323232; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 19.600000381469727px;">red chilli powder: 1 tbs.</span></div>
<div>
<span style="background-color: white; color: #323232; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 19.600000381469727px;">garam masala: 1 tsp.</span></div>
<div>
<span style="color: #323232; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="background-color: white; font-size: 14px; line-height: 19.600000381469727px;">turmeric powder: 1 tsp.</span></span></div>
<div>
<span style="color: #323232; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="background-color: white; font-size: 14px; line-height: 19.600000381469727px;">curry leaves: 2 stalks</span></span></div>
<div>
<span style="background-color: white; color: #323232; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 19.600000381469727px;">oil: 2 tbs.</span></div>
<div>
<span style="background-color: white; color: #323232; font-family: Georgia, Utopia, 'Palatino Linotype', Palatino, serif; font-size: 14px; line-height: 19.600000381469727px;">cinnamon: 1" piece</span></div>
<div>
<span style="color: #323232; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="background-color: white; font-size: 14px; line-height: 19.600000381469727px;">cloves: 6</span></span></div>
<div>
<span style="color: #323232; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="background-color: white; font-size: 14px; line-height: 19.600000381469727px;">cardamom: 1</span></span></div>
<div>
<span style="color: #323232; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="background-color: white; font-size: 14px; line-height: 19.600000381469727px;">cashew nut powder: 1 tsp.</span></span></div>
<div>
<span style="color: #323232; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="background-color: white; font-size: 14px; line-height: 19.600000381469727px;"><br /></span></span></div>
<div>
<span style="color: #323232; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="background-color: white; font-size: 14px; line-height: 19.600000381469727px;">Method:</span></span></div>
<div>
<span style="color: #323232; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="background-color: white; font-size: 14px; line-height: 19.600000381469727px;">Roughly chop onions, tomatoes, chillies and then grind these with ginger garlic paste, curry leaves, pappula podi, tamarind paste, garam masala, salt and turmeric powder</span></span></div>
<div>
<span style="color: #323232; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="background-color: white; font-size: 14px; line-height: 19.600000381469727px;"><br /></span></span></div>
<div>
<span style="color: #323232; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="background-color: white; font-size: 14px; line-height: 19.600000381469727px;">Make 2 slits (horizontal and vertical) in each Brinjal such that you get 4 slit quarts.</span></span></div>
<div>
<span style="color: #323232; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="background-color: white; font-size: 14px; line-height: 19.600000381469727px;">Don't cut it fully. It should still be joint at the stalk.</span></span></div>
<div>
<span style="color: #323232; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="background-color: white; font-size: 14px; line-height: 19.600000381469727px;"><br /></span></span></div>
<div>
<span style="color: #323232; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="background-color: white; font-size: 14px; line-height: 19.600000381469727px;">Now, keep a deep dish on the stove. </span></span></div>
<div>
<span style="color: #323232; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="background-color: white; font-size: 14px; line-height: 19.600000381469727px;">Add oil. Once oil heats, put cinnamon, cloves and cardamom powder.</span></span></div>
<div>
<span style="color: #323232; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="background-color: white; font-size: 14px; line-height: 19.600000381469727px;">Once they splutter, add the prepared paste. keep this on medium heat.</span></span></div>
<div>
<span style="color: #323232; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="background-color: white; font-size: 14px; line-height: 19.600000381469727px;">Now, let it simmer for about 3 minutes.</span></span></div>
<div>
<span style="color: #323232; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="background-color: white; font-size: 14px; line-height: 19.600000381469727px;">Drop the brinjal in this gravy now.</span></span></div>
<div>
<span style="color: #323232; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="background-color: white; font-size: 14px; line-height: 19.600000381469727px;">Reduce the heat to between sim and medium.</span></span></div>
<div>
<span style="color: #323232; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="background-color: white; font-size: 14px; line-height: 19.600000381469727px;">Close the lid and let it cook for 10 mins.</span></span></div>
<div>
<span style="color: #323232; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="background-color: white; font-size: 14px; line-height: 19.600000381469727px;">Stir 2-3 times in between.</span></span></div>
<div>
<span style="color: #323232; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="background-color: white; font-size: 14px; line-height: 19.600000381469727px;">Add red chilli powder now and then close the lid again. Let it cook for 10 more minutes.</span></span></div>
<div>
<span style="color: #323232; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="background-color: white; font-size: 14px; line-height: 19.600000381469727px;">Turn off the stove and add cashew nut powder.</span></span></div>
<div>
<span style="color: #323232; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="background-color: white; font-size: 14px; line-height: 19.600000381469727px;">Mix it with the gravy.</span></span></div>
<div>
<span style="color: #323232; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="background-color: white; font-size: 14px; line-height: 19.600000381469727px;"><br /></span></span></div>
<div>
<span style="color: #323232; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="background-color: white; font-size: 14px; line-height: 19.600000381469727px;">Garnish with coriander.</span></span><br />
<span style="color: #323232; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="background-color: white; font-size: 14px; line-height: 19.600000381469727px;"><br /></span></span>
<span style="color: #323232; font-family: Georgia, Utopia, Palatino Linotype, Palatino, serif;"><span style="background-color: white; font-size: 14px; line-height: 19.600000381469727px;"><br /></span></span>
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Anonymoushttp://www.blogger.com/profile/02767062095011321539noreply@blogger.com0tag:blogger.com,1999:blog-2057252942001294349.post-41000364862559725462014-04-29T22:54:00.003-04:002014-04-29T22:54:26.491-04:00tindora curry<div dir="ltr" style="text-align: left;" trbidi="on">
Ingredients:<br />
tindora: 1 pound<br />
onion: 1 big (chopped)<br />
chillies: 3 (chopped)<br />
<a href="http://easyhappycooking.blogspot.com/2014/04/velluli-kaaram.html">velluli kaaram</a>: 1 tbs.<br />
<a href="http://easyhappycooking.blogspot.com/2014/04/pappula-podi.html">pappula podi</a>: 1 tsp. (optional)<br />
curry leaves: as much as you want<br />
salt: as needed<br />
turmeric powder: 1 tsp.<br />
<br />
for tempering:<br />
cumin seeds: 1 tsp.<br />
mustard seeds: 1 tsp.<br />
channa dal: 1tsp.<br />
urad dal: 1 tsp.<br />
oil: 2 tbs.<br />
<br />
Cut tindora into small pieces (I use the vidalia vegetable cutter).<br />
Take a pan and once oil heats, add all the ingredients under tempering.<br />
Now, add curry leaves and after few seconds, add onions and chillies.<br />
Let this fry for 2 minutes. After that, add tindora.<br />
Mix it well and let it cook for 15 minutes on low flame and keep the lid on during this time.<br />
Now, remove the lid and add salt and turmeric powder.<br />
Let it cook for 5 more minutes now.<br />
After that, add velluli kaaram, mix and turn off the stove.<br />
You can add a litlle pappula podi here before turning off the stove if you desire.<br />
Garnish with coriander.<br />
<br /></div>
Anonymoushttp://www.blogger.com/profile/02767062095011321539noreply@blogger.com0tag:blogger.com,1999:blog-2057252942001294349.post-88897509015938352212014-04-29T22:34:00.004-04:002014-04-29T22:36:36.619-04:00pappula podi<div dir="ltr" style="text-align: left;" trbidi="on">
Ingredients:<br />
coriander seeds: 1/2 cup<br />
peanuts: 1/2 cup<br />
channa dal: 1/2 cup<br />
urad dal: 1/2 cup<br />
garlic: 6 cloves<br />
dried coconut flakes: 2 tbs.<br />
cumin seeds: 2 tbs.<br />
curry leaves: 2 tbs.<br />
mint: 2 tbs.<br />
salt: to taste<br />
<br />
Set a Pan on the stove. After it heats, put it on sim.<br />
Now, add coriander seeds, peanuts, channa dal, urad dal, coconut flakes, curry leaves, mint and heat this mix on sim.<br />
Keep stirring every now and then ... and let them all roast for about 15 minutes.<br />
Turn off the stove and add cumin to the mix now.<br />
After it cools down, grind the roasted ingredients into dry powder.<br />
<br />
After it gets grinded, add salt and garlic to this and grind again.<br />
<br />
You can add this to stir fry curries and tamarind based gravies -- it gives a nice flavor to the taste.<br />
<br /></div>
Anonymoushttp://www.blogger.com/profile/02767062095011321539noreply@blogger.com0tag:blogger.com,1999:blog-2057252942001294349.post-88069288195967417732014-04-29T22:25:00.001-04:002014-04-29T22:25:36.319-04:00velluli kaaram<div dir="ltr" style="text-align: left;" trbidi="on">
Garlic: 15 big cloves<br />
Red chilli powder: 1.5 cup<br />
<br />
First, pulse garlic by itself without any water for about 5 seconds.<br />
Now, add chilli powder and grind the whole thing again.<br />
Pulse and mix every 1 mins.. for a total of 2-3 mins.<br />
<br />
<br /></div>
Anonymoushttp://www.blogger.com/profile/02767062095011321539noreply@blogger.com0tag:blogger.com,1999:blog-2057252942001294349.post-64123642020145974182014-04-29T22:22:00.003-04:002014-04-30T19:27:58.072-04:00Beans curry<div dir="ltr" style="text-align: left;" trbidi="on">
Indian broad beans (chikkudukaaya) (we used 2 kinds of these beans): 1/2 pound<br />
Onion: 1 small (chopped)<br />
Garlic: 4 cloves<br />
Salt: to taste<br />
tumeric: 1 tsp.<br />
<a href="http://easyhappycooking.blogspot.com/2014/04/velluli-kaaram.html">velluli kaaram</a>: 1 tbs.<br />
<br />
Tempering:<br />
urad dal: 1 tbs.<br />
channa dal: 1 tbs.<br />
cumin seeds: 1 tsp.<br />
mustard seeds: 1 tsp.<br />
curry leaves: few<br />
oil: 2 tbs.<br />
<br />
Peel the sides of the beans, check if there is any worm inside and chop it with a knife or you can break it into pieces with hand itself.<br />
Boil beans with water steam. (If using pressure cooker, keep it for 2 whistles on high).<br />
<br />
In a non-stick pan, heat oil. After it heats, put garlic. After a few seconds, put all the tempering ingredients at once. Now, put onions. Once onions come light brown, put cut beans.<br />
After 2 minutes, put salt and turmeric.<br />
After it sautes for some time (around 5 minutes), put velluli kaaram and turn off the stove.<br />
<br />
Garnish with some chopped coriander.<br />
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Anonymoushttp://www.blogger.com/profile/02767062095011321539noreply@blogger.com0tag:blogger.com,1999:blog-2057252942001294349.post-59888217670686812702014-04-23T23:07:00.002-04:002014-04-29T21:23:15.279-04:00Pulihora<div dir="ltr" style="text-align: left;" trbidi="on">
Ingredients:<br />
<br />
Tamarind: 100gms. (or 3 spoons tamarind paste)<br />
Rice: 2 cups cooked and cooled.<br />
chillies: 3 (whole)<br />
ginger: 1/2 inch (chopped)<br />
oil: 5 tablespoons.<br />
curry leaves: 1 stalk<br />
coriander leaves: 2 tablespoons.<br />
turmeric: 1 1/2 tea spoon.<br />
salt: as needed<br />
<br />
tempering:<br />
chillies: 2 (whole)<br />
channa dal: 1 tablespoons<br />
urad dal: 1 tablespoon<br />
cumin seeds: 1/2 spoon.<br />
mustard seeds: 1/2 spoon.<br />
peanuts: 2tbs. (roasted)<br />
cashew: 2tbs.<br />
ginger: 1/2 inch (chopped)<br />
curry leaves: 1 stalks<br />
uppu mirapakaayalu (salted dried chillies): 3<br />
<br />
Method:<br />
<br />
Let tamarind soak in warm water for 1 hour.<br />
Now squeeze/extract it well and throw the remains of the tamarind.<br />
Now, add chillies and ginger to it and cook it on low flame.<br />
Put the lid on, now.<br />
The paste should become thick and reduce to half the original quantity.<br />
<br />
Add 1 tbs. of oil and curry leaves, coriander to the cooked rice and then, let it cool.<br />
After it cools down, add turmeric and salt and mix it.<br />
Now, add tamarind mix.<br />
<br />
Now, do the tempering with the ingredients under tempering.<br />
Now, pour the tempering over the tamarind rice.<br />
<br />
If not enough sourness at the end, add some more tamarind paste (after frying it in some oil a little bit).<br />
<br />
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Anonymoushttp://www.blogger.com/profile/02767062095011321539noreply@blogger.com0tag:blogger.com,1999:blog-2057252942001294349.post-65224394234907326932014-04-23T22:52:00.002-04:002014-04-24T00:01:15.972-04:00Andhra fish pulusu<div dir="ltr" style="text-align: left;" trbidi="on">
Ingredients:<br />
<br />
Fish: 1.5 pound (any fish.. I tried with tilapia and salmon)<br />
Onion: 1 big (cut lengthwise)<br />
tomatoes: 2 chopped<br />
chillies: 3 big/ 4 small (slit in between)<br />
tamarind: 50gms. (soaked in warm water for 15 - 20 mins)<br />
few curryleaves<br />
ginger garlic paste: 1 tbs.<br />
oil: 2tbs.<br />
<br />
fenugreek seeds + cumin seeds - smashed in dhinchik or grinded (1 tbs.)<br />
chilli powder: 2 tablespoons<br />
salt: as needed<br />
turmeric: as needed<br />
<br />
For tempering:<br />
cinnamon: 1 small<br />
cardamom: 1<br />
cloves: 4<br />
<br />
Method:<br />
Fry the fish using the method described in:<br />
http://www.sharmispassions.com/2012/09/masala-fish-fry-fish-recipes.html<br />
<br />
In a wide vessel, put oil.<br />
Once oil becomes hot, put tempering items.<br />
Once it splutters, put onion, tomato and chillies. (keep this on medium flame)<br />
Let it fry for 3 minutes.<br />
Now put salt, turmeric and chilli powder.<br />
Let it cook for 1 more minute and put ginger garlic paste.<br />
After that, put the tamarind juice in that.<br />
Let the tamarind juice come to a boil. After it comes to boil, keep it for 5 more minutes.<br />
Now, put the fenugreek and cumin seed powder.<br />
Mix it well once and put the fried fish pieces.<br />
Let them cook for 10 mins with the gravy.<br />
Now, turn off the stove and put chopped cilantro.<br />
<br />
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Anonymoushttp://www.blogger.com/profile/02767062095011321539noreply@blogger.com0tag:blogger.com,1999:blog-2057252942001294349.post-3825714763616520732013-08-04T01:44:00.001-04:002013-08-19T08:47:19.872-04:00Baked red snapper fish + fruit salsa<div dir="ltr" style="text-align: left;" trbidi="on">
I was looking for recipes on how to bake fish online and I came across quite a few recipes that combined fish and fruit salsa.<br />
It got me excited right away.. cause I simply love fruits these days.<br />
<br />
Fish:<br />
I adapted this recipe from <a href="http://www.yoursouthernpeach.com/2012/02/chili-salmon-tropical-salsa.html">http://www.yoursouthernpeach.com/2012/02/chili-salmon-tropical-salsa.html</a><br />
<br />
Red snapper: 2 fillets<br />
<br />
spices for marination:<br />
olive oil<br />
lime juice<br />
salt<br />
pepper<br />
kozambhu powder <a href="http://easyhappycooking.blogspot.com/2013/08/kozambhu-powder.html">http://easyhappycooking.blogspot.com/2013/08/kozambhu-powder.html</a><br />
<br />
I cut each fillet into 2 halves.<br />
After cleaning the drying these fish fillets, I marinated them with the spices needed for marination.<br />
I added the spices per intuition.<br />
I lined an oven tray with foil and rubbed it with little bit oil.<br />
I put the marinated pieces on the oven tray (skin side down).<br />
I covered and chilled them in the refrigerator for 3 hrs.<br />
<br />
After that, I preheated the oven to 450F and put in the marinated fish.<br />
I left it on each side for 20 mins (total of 40 mins).<br />
and tadaa.... its done!<br />
<br />
Fruit salsa:<br />
I adapted the recipe from <a href="http://rachelvoorhees.com/2012/09/drunken-fruit-salsa/">http://rachelvoorhees.com/2012/09/drunken-fruit-salsa/</a><br />
(except I didn't use the liquor... so, it's not quite drunken :D)<br />
<br />
I pretty much did everything exactly as per that recipe except I didn't have pineapple and green peppers handy.. so, I skipped them.<br />
And, I didn't bother to roast any peppers.<br />
It tasted great and tummy felt calm and good :)<br />
<br />
<br />
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kalyanihttp://www.blogger.com/profile/07263644010602971316noreply@blogger.com0tag:blogger.com,1999:blog-2057252942001294349.post-15364187089379778142013-08-04T01:13:00.001-04:002013-08-04T01:48:49.716-04:00baked muffin pan idli's with baked sweet potato fries<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
Baked idli's<br />
<br />
baked idli's have got to be one of the best discoveries I made.<br />
The idli's come out soo soft and fluffy... they are just great! and the cleanup is so much easier than the pressure cooker method.<br />
<br />
Method:<br />
preheat the oven to 350F.<br />
pour idli batter into muffin pan moulds (so, it fills upto half of each mould).<br />
Get another oven pan half filled with water ready.<br />
<br />
Once the oven is preheated, put the muffin pan on the top rack and the pan with water in the<br />
bottom rack.<br />
(The way I look at it, you are sort of emulating pressure cooker here with the muffin pan and the water to steam).<br />
The idlis should rise and be done somewhere between 15-20 mins.<br />
You need to pull them out as soon as you see that its starting to form a thin crust on the top.<br />
<br />
Sweet potato fries<br />
<br />
Serves: 4<br />
Sweet potatoes: 2<br />
olive oil: 1 tbs.<br />
salt: to taste<br />
pepper: 1/2 table spoon<br />
paprika: 1/2 table spoon<br />
<br />
(Note: vary amount of pepper and paprika to your taste)<br />
<br />
<br />
Peel the sweet potatoes and cut them into thick fingers.<br />
In a bowl, mix the sweet potato fingers with olive oil, salt, pepper and paprika.<br />
<br />
Preheat the oven to 450F.<br />
Now take a flat oven pan and line it with aluminium foil.<br />
Spread the sweet potato fingers on it without crowding them (else, they won't be crispy).<br />
Once the oven is preheated, put the pan with sweet potato fingers in.<br />
After 10 mins, take the pan out and turn the fingers around.<br />
Put it in for another 10 mins.<br />
Now, take them out and enjoy :).<br />
<br />
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kalyanihttp://www.blogger.com/profile/07263644010602971316noreply@blogger.com0tag:blogger.com,1999:blog-2057252942001294349.post-64623918871134078952013-08-03T16:50:00.002-04:002013-08-04T01:49:09.141-04:00Aloo/brinjal gravy<div dir="ltr" style="text-align: left;" trbidi="on">
Serves: 4<br />
<br />
Ingredients:<br />
<br />
Aloo/Brinjal: 1 pound<br />
onions: 1 medium (chopped)<br />
tomatoes: 2 large<br />
yellow habanero chillies: 2 (with seeds removed) - gives a nice flavor.<br />
kozambhu powder: 2 1/2 heaping teaspoons<br />
turmeric powder: 1/4 teaspoon<br />
salt : to taste<br />
Oil: 3 tablespoons<br />
<br />
In dhinchik, smash:<br />
2 teaspoons fennel seeds<br />
2 stalks curry leaves<br />
5 flakes of garlic<br />
<br />
Boil the potatoes in a pressure cooker. Peel and cut them into small pieces.<br />
Now, heat oil in a pan. Once oil heats, add the dhinchik smash.<br />
once this splutters, add onions. Keep heat high (setting: 8).<br />
Once onions get golden brown, add tomatoes.<br />
Now, add aloo/brinjal. Stir it for 5 minutes.<br />
Add all the spices.<br />
Stir for another 5 minutes.<br />
Add 3 cups of water.<br />
Close the lid and boil it for 15 minutes on a heat setting of 6.<br />
Open the lid and sim it for 10 minutes (on heat setting: 2).<br />
Now, you should see the oil oozing out on all the sides of the pan.<br />
Now, garnish with coriander leaves and serve.<br />
<br />
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Anonymoushttp://www.blogger.com/profile/14590224046352318253noreply@blogger.com0tag:blogger.com,1999:blog-2057252942001294349.post-33220803093943279952013-08-03T16:35:00.000-04:002013-08-04T01:49:24.565-04:00kozambhu powder<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
To make 2 pounds kozambhu powder:<br />
<br />
Ingredients:<br />
200 grams red chillies<br />
400 grams coriander seeds<br />
50 grams of cumin seeds<br />
25 grams fenugreek seeds<br />
25 grams mustard seeds<br />
<br />
Optionally, slightly dry roast the spices.<br />
Cool it down and then grind it into a fine powder.<br />
<br />
<br /></div>
Anonymoushttp://www.blogger.com/profile/14590224046352318253noreply@blogger.com0tag:blogger.com,1999:blog-2057252942001294349.post-76750413863005476462013-08-03T16:14:00.001-04:002013-08-04T01:49:42.108-04:00chamadumpala(arbi) fry<div dir="ltr" style="text-align: left;" trbidi="on">
Serves: 4 people<br />
<br />
Arbi: 2 pounds<br />
kozambhu powder: 3 heaping teaspoons.<br />
turmeric powder: 1/2 teaspoon<br />
salt: to taste<br />
tamarind paste: 1 teaspoon<br />
oil: 5 tablespoons<br />
<br />
mustard seeds: 1 teaspoon<br />
split urad dal: 2 teaspoons<br />
curry leaves: 3 stalks<br />
<br />
<br />
Directions.<br />
<br />
Boil Arbi in pressure cooker (on high (setting: 8) for 3 whistles).<br />
Now, peel and cut into small pieces.<br />
Mix arbi with all the spices and sprinkle little water (for spices to stick onto arbi).<br />
<br />
Heat oil on the stove on sim (setting: 4).<br />
Add mustard seeds and let them splutter. Now, add urad dal and curry leaves.<br />
Add spice mixed arbi and fry it till browned (about 15-20 minutes) (at the same sim setting),<br />
<br />
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Anonymoushttp://www.blogger.com/profile/14590224046352318253noreply@blogger.com0tag:blogger.com,1999:blog-2057252942001294349.post-35834708980609690952013-08-03T16:02:00.002-04:002013-10-02T22:43:42.016-04:00potato fry<div dir="ltr" style="text-align: left;" trbidi="on">
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Serves: 4 people<br />
<br />
Ingredients:<br />
potatoes (boiled, peel and cut into small pieces): 1 pound<br />
Chilli powder: 1 teaspoon.<br />
Coriander powder: 1 teaspoon.<br />
Salt: per taste<br />
turmeric powder: 1/4 teaspoon<br />
oil: 2 tablespoons.<br />
<br />
Directions:<br />
mix potatoes in a separate bowl with all the above men<br />
tioned spices.<br />
Heat the oil on sim (setting: 4).<br />
Add cumin seeds.<br />
Once cumin splutters, add potatoes with the spice mix.<br />
now, fry them at the same sim heat setting for about 15 minutes.<br />
Fry it for another 10 mins if you like it more fried.<br />
<br /></div>
Anonymoushttp://www.blogger.com/profile/14590224046352318253noreply@blogger.com0tag:blogger.com,1999:blog-2057252942001294349.post-80183491058029515132013-08-03T15:54:00.000-04:002013-08-04T01:50:15.690-04:00Masala tea<div dir="ltr" style="text-align: left;" trbidi="on">
<br />
Ingredients:<br />
<br />
Tea masala powder: 1/2 heaping teaspoon (you can reduce this if you want the tea to be less strong)<br />
(<a href="http://easyhappycooking.blogspot.com/2013/08/tea-masala-powder.html">http://easyhappycooking.blogspot.com/2013/08/tea-masala-powder.html</a>)<br />
Tea leaves: 1/2 heaping teaspoon (you can reduce this if you want the tea to be less strong)<br />
water: 1/2 cup<br />
milk: 1/2 cup<br />
<br />
Directions:<br />
Boil water.<br />
Once water boils, put masala powder and mix.<br />
Then, add tea leaves and mix.<br />
Now, add milk and sugar and let it come to a boiling point.<br />
<br />
As soon as the mix starts to come to a boiling point, reduce the heat to sim and stir it continuously for the next 10 mins.<br />
Now, turn off the heat and sieve the tea into a cup.<br />
<br /></div>
Anonymoushttp://www.blogger.com/profile/14590224046352318253noreply@blogger.com0tag:blogger.com,1999:blog-2057252942001294349.post-83347696045548764842013-08-03T15:44:00.000-04:002013-08-04T01:50:30.062-04:00Tea masala powder<div dir="ltr" style="text-align: left;" trbidi="on">
Ingredients:<br />
<br />
Dry ginger: 250 gms.<br />
Whole Elaichi: 1/2 cup (full heap)<br />
Whole Peppercorns: 1/2 cup<br />
<br />
In dhinchik, smash dry ginger.<br />
Now, grind the smashed dry ginger and the other two ingredients and make into a fine powder.<br />
<br />
This makes an extremely fragrant tea masala that makes your tea taste sooo goood!<br />
<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJNT_tzdgbr_Umh0Xnh40xz5QSb5r_QY1fdLlQ9-0Id9abFX6r2eVqVX0RP0RO7SaB-nhvX92TE_gskI75u8-eMX02lk1NUk_o-lBsjPWr-zJdwn5gR7DuIFQstOzKofY8ucxv6SLamMEp/s1600/photo+(84).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiJNT_tzdgbr_Umh0Xnh40xz5QSb5r_QY1fdLlQ9-0Id9abFX6r2eVqVX0RP0RO7SaB-nhvX92TE_gskI75u8-eMX02lk1NUk_o-lBsjPWr-zJdwn5gR7DuIFQstOzKofY8ucxv6SLamMEp/s320/photo+(84).JPG" width="320" /></a></div>
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Anonymoushttp://www.blogger.com/profile/14590224046352318253noreply@blogger.com0tag:blogger.com,1999:blog-2057252942001294349.post-12918755012916224142013-07-23T23:03:00.000-04:002013-07-23T23:03:05.208-04:00Gulab jamun quick recipe<div dir="ltr" style="text-align: left;" trbidi="on">
I tried this quick recipe from :<br />
<a href="http://www.veggiebelly.com/2012/09/milk-powder-gulab-jamun-recipe.html">http://www.veggiebelly.com/2012/09/milk-powder-gulab-jamun-recipe.html</a><br />
<br />
I followed the recipe word by word and my gulab jamuns came out awesome. It took me 40 mins to make 30 gulab jamuns.<br />
Here is the picture:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyjlXi-5FEG9R8B10IFDeYeFDBSC8YS8zmdQziuglXyWyboJHr8NyrAeJTw2hckB5x1jym4SAmC7YqX4khZ3AU_VdQ-QR09PXtZXMXVKAD8usGwSRRjvcA2RnPENi_oke-gWcX4-0rXTc/s1600/112.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiyjlXi-5FEG9R8B10IFDeYeFDBSC8YS8zmdQziuglXyWyboJHr8NyrAeJTw2hckB5x1jym4SAmC7YqX4khZ3AU_VdQ-QR09PXtZXMXVKAD8usGwSRRjvcA2RnPENi_oke-gWcX4-0rXTc/s320/112.jpg" width="240" /></a></div>
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Mridulahttp://www.blogger.com/profile/18014100270166730075noreply@blogger.com0tag:blogger.com,1999:blog-2057252942001294349.post-45268085580439647742013-07-23T22:57:00.000-04:002013-07-23T22:58:11.477-04:00Vegetable Biryani<div dir="ltr" style="text-align: left;" trbidi="on">
This recipe belongs to Manish. He taught me how to make biryani :) and now Kalyani has asked for the recipe. SO here you go Ms. Kaly :)<br />
<br />
Rice:<br />
3 cups basmati rice - 3/4th cooked with bay leaves and 2 cloves<br />
Dried mint crushed- 3-4 tbspn<br />
Lemon juice- 2 tspn<br />
Salt- 1 tbspn<br />
<br />
Masala:<br />
1 - packet (1lb) frozen mix veg (corn, beans, peas, carrots)<br />
2 potatoes - chopped<br />
3 onions<br />
1 cup grated ginger<br />
4-5 cloves garlic<br />
2-3 whole black pepper<br />
2-3 cloves<br />
2 green chillies<br />
2 tspn cumin seeds<br />
3 tomatoes - pureed<br />
1 1/2 cup yogurt<br />
Shan Biryani masala - 1 packet<br />
<br />
Method:<br />
In a microwave safe bowl add water and chopped potato and cook it for 5 mins. The drain out the water and keep potatoes aside. Then in another microwaves safe bowl add frozen veggies and water and boil them for 7-8 mins stirring it in between. Drain out all the water.<br />
<br />
Grind onion, ginger, garlic, black pepper, cloves, green chillies and cumin seeds together.<br />
Heat oil in a pan. Add onion paste to it. Let the onion paste cook completely. Then add pureed tomato to it.<br />
Let the tomato cook completely. Then add yogurt, red chilli powder(to taste) and shan biryani masala to it. Once the masala leaves oil on the sides then add salt to it. When masala is completely cooked then add veggies to it. Let the veggies cook for 10-15 mins on medium-low heat.<br />
<br />
On the side cook rice(3/4th done) with Cloves and bay leaves. Spread the rice in a plate to let it cool down completely. When rice cools down completely then add dried mint powder, salt and lemon juice to it and make sure that you coat the rice properly.<br />
<br />
Then in an oven safe dish put one layer of rice and top it with a layer of veggies masala. Repeat the process once again. And rice should be the final layer on the top. Then just drill some holes in the layered biryani(4-5) and add few drops of milk in each one.<br />
<br />
At 350C cook biryani for about 15-20 mins till eat is hot from inside as well. You can garnish the biryani with some sauteed red onions.</div>
Mridulahttp://www.blogger.com/profile/18014100270166730075noreply@blogger.com1tag:blogger.com,1999:blog-2057252942001294349.post-52330550860248204622013-07-22T21:54:00.000-04:002013-08-04T01:50:50.240-04:00Mutton pepper fry<div dir="ltr" style="text-align: left;" trbidi="on">
Same as Mutton kurma (<a href="http://easyhappycooking.blogspot.com/2013/07/mutton-kurma_22.html">http://easyhappycooking.blogspot.com/2013/07/mutton-kurma_22.html</a>) except:<br />
<br />
1. Dry fry pepper and fennel seeds and powder it. (2 tbs. of pepper and 1 heaping tbs. of fennel seeds)<br />
instead of coconut and cashew paste<br />
2. use 2 big tomatoes (instead of 4 big tomatoes)<br />
3. once the mutton is cooked, take a pan - add 3 tbs. of oil and add the mutton to it.<br />
If the curry is a little water, let it boil and let the sauce thicken a little bit (about 8 minutes on medium heat - 4).<br />
Now, add the above pepper + fennel powder mix to it. The sauce should thicken here more.<br />
Now, let it fry till the needed consistency.<br />
</div>
Anonymoushttp://www.blogger.com/profile/14590224046352318253noreply@blogger.com0tag:blogger.com,1999:blog-2057252942001294349.post-6482350514332365702013-07-22T21:35:00.001-04:002013-08-04T01:51:20.432-04:00Mutton Kurma<div dir="ltr" style="text-align: left;" trbidi="on">
ingredients:<br />
Goat mix: 1.5 pounds (for 5 litre pressure cooker)<br />
onions: 2 small - roughly chopped (or 1 big)<br />
tomatoes: 4 big - roughly chopped<br />
oil: 3 tbs. of oil<br />
garlic: 5-6 cloves<br />
cinnamon: two 2" pieces<br />
4 heaping tablespoon of coconut powder<br />
6 cashews<br />
1/2 bunch of coriander<br />
<br />
2 heaping tablespoons kolambhu powder<br />
(kolambhu pwder = 1 measurement of chilli + 2 measurement of dhaniya + little menthulu + cumin)<br />
2 tablespoons of ginger garlic paste<br />
1/2 tsp. turmeric powder<br />
salt to taste<br />
<br />
In dhinchik, smash the below together and keep it ready:<br />
few curry leaves<br />
2-3 stalks coriander leaves<br />
3 chillies<br />
1/2 index finger ginger<br />
5 cloves of garlic<br />
<br />
Seasoning<br />
2 tbs. of oil<br />
1 tsp. of fennel seeds<br />
2 stalks of curry leaves<br />
<br />
<br />
Method:<br />
In a 5 ltr. pressure cooker, put the washed mutton pieces and add 3 tbs. of oil.<br />
Now, add ginger garlic paste and wait till the mutton changes color from pink to white. (keep mixing until then)<br />
Now add chopped onions, tomatoes and smashed ingredients. Add garlic and cinnamon.<br />
Stir it for 2 minutes. Now, add chilli powder, kolambhu powder, tumeric powder and salt.<br />
Stir it for 3 minutes. Add one small glass of water (it should just cover mutton level).<br />
Now close the lid and put it on high.<br />
Wait for four whistles and turn it off then.<br />
<br />
Grind coconut and cashews with water to a thick paste. It should not be watery.<br />
If you feel like the kurma might need some more water, add it now.<br />
<br />
open the pressure cooker lid and put it back on heat. Now, add the ground coconut and cashew paste.<br />
Stir it and let it boil in a medium fire (on 4) for 15 minutes.<br />
<br />
Now, bring the fire to low (on 2) and keep it for 10 minutes.<br />
Now season the kurma with seasoning ingredients. (Heat the seasoning ingredients in the oil and immediately pour it on kurma)<br />
<br />
Now garnish the curry with coriander!<br />
<br />
Enjoy the delicious mutton curry.<br />
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Anonymoushttp://www.blogger.com/profile/14590224046352318253noreply@blogger.com0tag:blogger.com,1999:blog-2057252942001294349.post-45882455002455221882013-07-21T19:17:00.001-04:002013-07-21T19:17:28.682-04:00Pasta muffin cups<div dir="ltr" style="text-align: left;" trbidi="on">
This is the most awesome and easiest appetizer I have had, thanks to a very dear friend Preethi!<br />
<br />
Try it and I am sure you will LOVE IT!!!!!<br />
<br />
Ingredients:<br />
Elbow macaroni -1 cup cooked and cooled<br />
Cheddar cheese- 3/4 cup or more :)<br />
Panko breadcrumbs<br />
Chat masala<br />
Salt<br />
<br />
Sauted finely chopped veggies: You can add whatever you like. I add colored peppers, onions, Zuchini and yellow squash. Finely chopped and sauted in olive oil. This is more like grilled on high flame so that it doesnt leave any water.<br />
<br />
Mix Macaroni, cheese, chat masala and salt. You can red chilli powder as well to make it spicy.<br />
<br />
Heat the oven to 200C. Grease the muffin pan with olive oil. Put a nice layer of breadcrumbs. then fill the macaroni cheese mixture. Top it with little veggies and then more breadcrumbs. Spray more oil on it.<br />
<br />
Bake it for 15 mins at 200C and then increase the temp to 350C and bake for another 5-10 mins till the top is golden and using a toothpick you can rotate the muffin.<br />
<br />
Here are couple of pics for this one:<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMv6Hq0WdbFrVz6kMLtuxbdz9Cm4dsfktk2McyEthtYzynf83BlzTg6eA3Jv13dm3Xy9jShOPMHetnyEyIN5TSteS9nQFdczEW7hOwvDsdrXsrIG7LXKP4BYKCguaxU6OwZehbTvyc2MM/s1600/111.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMv6Hq0WdbFrVz6kMLtuxbdz9Cm4dsfktk2McyEthtYzynf83BlzTg6eA3Jv13dm3Xy9jShOPMHetnyEyIN5TSteS9nQFdczEW7hOwvDsdrXsrIG7LXKP4BYKCguaxU6OwZehbTvyc2MM/s320/111.jpg" width="240" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-pUeZypWO7heBFrUEgO_tpsTZvqUhJZlJWXFYjBZHZJJA2P4cZ7mvRqojQ-7lkqTG9L4xZ2CcVQVQUbiAT2MJSEQ3gT8uKcyzBwydrHNM3Duf4TNmvCG7yb87l-pOEuybSpqgHRlKQp4/s1600/222.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-pUeZypWO7heBFrUEgO_tpsTZvqUhJZlJWXFYjBZHZJJA2P4cZ7mvRqojQ-7lkqTG9L4xZ2CcVQVQUbiAT2MJSEQ3gT8uKcyzBwydrHNM3Duf4TNmvCG7yb87l-pOEuybSpqgHRlKQp4/s320/222.jpg" width="240" /></a></div>
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Mridulahttp://www.blogger.com/profile/18014100270166730075noreply@blogger.com0tag:blogger.com,1999:blog-2057252942001294349.post-11935584592913957962013-07-21T18:48:00.000-04:002013-07-21T18:48:27.685-04:00Pav Bhaji<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="background-color: white; color: #333333; font-size: 16px; line-height: 24px;"><span style="font-family: Georgia, Times New Roman, serif;">Pav Bhaji is a dish which is a medley of mashed vegetables and spices served with Pav or Bread. It is a wonderful one pot meal and easy to make with lots n lots of veggies in it :)</span></span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Part1:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 cabbage, chopped finely</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 green pepper, finely chopped</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 cup frozen green peas</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2-3 potatoes, chopped finely</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Part2:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">3 hot house tomatoes, pureed</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">2 green chillies, crushed</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 garlic, chopped finely</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">1 tspn grated ginger</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Red chilli powder-1-2 tspn adjust to taste</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Turmeric powder- 1/2 tspn adjust for color</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Salt to taste</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Pav bhaji masala (preferably Baadshah masala) -2-3 tspn-adjust per taste</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">To Garnish:</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Cilantro</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Lemon</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Onion, chopped finely</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Butter</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Pav aka dinner rolls</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">Pressure cook all the veggies in part1. I normally take 2-3 whistles and then 15 mins on slow.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Mash all the veggies once the pressure cooker is cooled. </span><br />
<span style="font-family: Georgia, Times New Roman, serif;">While the veggies are pressure cooked, on the side take a pan and put some oil in it. Add ginger, garlic and green chillies to it. Then add tomatoes. Once the tomatoes are fully cooked (around 15 mins) add Red chilli, turmeric powder and pav bhaji masala. Once the masala is fully cooked i.e. when you see oil on the sides means its cooked, add salt. Then add all the mashed veggies to it. Mix it nicely and let it cook for another 10-15 mins on slow heat.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;">Add cilantro and butter to garnish. Serve with chopped onions, lemon and pav.</span><br />
<span style="font-family: Georgia, Times New Roman, serif;"><br /></span>
<span style="font-family: Georgia, Times New Roman, serif;">I use dinner rolls for Pav and toast it with butter on tawa.</span></div>
Mridulahttp://www.blogger.com/profile/18014100270166730075noreply@blogger.com1tag:blogger.com,1999:blog-2057252942001294349.post-22195750852032266462013-05-15T22:59:00.001-04:002013-08-04T01:51:41.761-04:00Tomato Rasam<div dir="ltr" style="text-align: left;" trbidi="on">
Serves: 4<br />
<br />
Ingredients:<br />
Toor dal: 1/4th cup<br />
Tomatoes: 3 big<br />
Garlic: 5 flakes<br />
Tamarind paste: 1/2 spoon<br />
Rasam powder: 11/2 spoon<br />
Salt: as needed<br />
coriander leaves: 3 stems<br />
Turmeric powder: 1/4th spoon<br />
Hing: 1/4th spoon.<br />
<br />
For seasoning:<br />
Mustard seeds: 1/4th spoon<br />
Cumin seeds: 1/4th spoon<br />
Red chillies: 2<br />
Hing: 1/4th spoon<br />
curry leaves: 10 - 20<br />
<br />
Method:<br />
Pressure cook the dal with whole tomatoes (no need to cut) , garlic, ome turmeric powder and hing.<br />
Let it pressure cook on high for 4 whistles.<br />
Once it cools down, smash all the ingredients together. Now, add tamarind paste.<br />
<br />
To season:<br />
Place a pan on the stove with one spoon oil and heat it. Now, add mustard seeds, cumin seeds, little hing, curry leaves and red chillies.<br />
<br />
Now, pour the seasoning to the pressure cooked dal and heat it until it gets to the boiling point.<br />
Turn off the stove now and add rasam powder, coriander leaves and serve it hot.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpv1bXLyRdfdewA25e-lIfBXrauMhU3fbZ-ZwHdvnrfAAbpSJwyzRDn-QH69AJn5mDMxTsMyJsmfMCSUBPc8BbpL8MQ9iT6090vpzxbeTBTxOf0Fzo2qAc8pzk6AAG2DPLhVEe8bhCRZej/s1600/photo+(4).JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpv1bXLyRdfdewA25e-lIfBXrauMhU3fbZ-ZwHdvnrfAAbpSJwyzRDn-QH69AJn5mDMxTsMyJsmfMCSUBPc8BbpL8MQ9iT6090vpzxbeTBTxOf0Fzo2qAc8pzk6AAG2DPLhVEe8bhCRZej/s320/photo+(4).JPG" width="320" /></a></div>
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Anonymoushttp://www.blogger.com/profile/14590224046352318253noreply@blogger.com1tag:blogger.com,1999:blog-2057252942001294349.post-3017295066629599292013-04-16T17:42:00.003-04:002013-04-16T17:42:28.812-04:00Frittata<div dir="ltr" style="text-align: left;" trbidi="on">
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<b>Filling and super easy to make!!</b></div>
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<img border="0" height="300" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjuwwuLfjF15a8A6QncFPa5yNzSvJ-U6n7_Opa9yNdLwd90tBNmBB7Wl_mnkqwkQwHP2lK_s3CV2CHP96P-Jt9GcyrvMCfKFOr1A2Iu-hQHjbNZQJlrkhK4VlofxWudq93NuXzdKZom2XU/s400/photo(1).JPG" width="400" /></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVDET-3ov4EsxRCx1cBQxp1PUxd3m7rIue_q6ZSvnguZu8UCMyrmc4KH_C03SOIUuhWha-vquXK9HLwjeVnO67mYqcOhxd3o_E_FOqYBqoh_gbp80j6rSQSaHzVvfTaRaB1iBOL5M1CHg/s1600/photo.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVDET-3ov4EsxRCx1cBQxp1PUxd3m7rIue_q6ZSvnguZu8UCMyrmc4KH_C03SOIUuhWha-vquXK9HLwjeVnO67mYqcOhxd3o_E_FOqYBqoh_gbp80j6rSQSaHzVvfTaRaB1iBOL5M1CHg/s400/photo.JPG" width="300" /> </a></div>
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Grated carots</div>
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Peas</div>
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Potatoes (small slices)</div>
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onions</div>
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red bell pepper</div>
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green chillies</div>
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Eggs</div>
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salt and pepper</div>
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cheddar cheese </div>
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Veg additions: Spinach, mushroom, herbs</div>
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Non-veg additions: chicken, ham, sausage</div>
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Pour everything into a oven safe pan Beat the eggs thoroughly, milk can be added for the fluffiness. Top with cheddar cheese. Bake at 350C until done. </div>
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You can also do this on low heat on gas if you dont want to use an oven. </div>
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Enjoy!</div>
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lil wonderzhttp://www.blogger.com/profile/13995093662903490413noreply@blogger.com0