tag:blogger.com,1999:blog-5432252424649313862024-03-13T03:58:50.671-07:00Priya's kitchenPriya Iyerhttp://www.blogger.com/profile/14579928775332067837noreply@blogger.comBlogger28125tag:blogger.com,1999:blog-543225242464931386.post-39251361856637834762011-04-24T00:04:00.001-07:002011-04-24T00:22:05.316-07:00Aloo Mutter Soya Sabzi<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH49pDmgPKsk2CRvtB4JYAyOqvrAX4zTfid8Dh4YoePWP0f5Gmmf51EwBatOpLDEYbfmx0vNQD8nLA6aLDexIAPbQhaEdb42nLGHG3MtE0exbOAH0ecx-hxA1NQzg6-yKLl6LMf5DjXjxb/s1600/IMG_5554.JPG"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjH49pDmgPKsk2CRvtB4JYAyOqvrAX4zTfid8Dh4YoePWP0f5Gmmf51EwBatOpLDEYbfmx0vNQD8nLA6aLDexIAPbQhaEdb42nLGHG3MtE0exbOAH0ecx-hxA1NQzg6-yKLl6LMf5DjXjxb/s400/IMG_5554.JPG" border="0" alt=""id="BLOGGER_PHOTO_ID_5599044382591576626" /></a><br /><br />The husband and I tasted Aloo Mutter and Soya Sabzi for the first time at Delhi, and we both fell in love with it. I tried making it at home today, and the result was extremely good. Everyone in the family loved it. :)<br /><br /><strong>Ingredients (for 2 people):</strong><br /><br />4 medium-sized tomatoes<br />2 small onions<br />6-7 cloves of garlic (peeled)<br />Salt to taste<br />A few coriander leaves, finely chopped<br />Red chilli powder to taste<br />Lemon juice to taste<br />Hing to taste<br />Kitchen King/Garam Masala/Sabzi Masala to taste<br />A little oil<br />A few mustard seeds<br />A 1-inch long piece of ginger, peeled<br />1 small cup of shelled green peas<br />4-5 potatoes, peeled and chopped into large pieces<br />A handful of soya chunks<br /><br /><strong>Method:</strong><br /><br />1. Boil some water in a pan and add salt in it. Add the soya chunks to the boiling water. Let them cook for about 5 minutes. Then, take the pan off heat and drain the water from the soya chunks. Wash them with cold water, and squeeze them to remove every trace of excess water. Keep aside.<br />2. Chop the tomatoes, ginger, onions and garlic. Grind them to a paste in a mixer, without adding water. Keep aside.<br />3. Heat a little oil in a pressure cooker and add some mustard seeds. After they splutter, add some hing to taste.<br />4. Add the tomato gravy to the kadhai and let it cook for a while, till the raw smell leaves it.<br />5. Add salt, red chilli powder, turmeric and masala to taste and mix well. Cook for a while.<br />6. Add the shelled peas and chopped potatoes and mix well, so that they are coated completely with the gravy.<br />7. Add the soya chunks and mix well. Let everything simmer together for a few minutes.<br />8. Add more water if required, and close the pressure cooker lid. Let it cook for about 3 whistles.<br />9. After the steam escapes, add the chopped coriander leaves and lemon juice to taste. Mix well.<br /><br />Serve hot with parathas or roti.Priya Iyerhttp://www.blogger.com/profile/14579928775332067837noreply@blogger.com0tag:blogger.com,1999:blog-543225242464931386.post-21607111591087993302011-03-26T05:21:00.000-07:002011-03-26T05:29:00.488-07:00Pineapple Salad<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkATy5T3MLrIDZbwnQRu2TnReOxEnj2YWmDVrY4FKj01Cr36l1Yss6osOTb3VTTd5VIIpaewWS25w56E6HoGP0uDHHW1z8i-3_hRv72NaMMHMUakV0dTW1Zax2wybqWPE6mlo1R_SFjhsU/s1600/Delhi+003.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkATy5T3MLrIDZbwnQRu2TnReOxEnj2YWmDVrY4FKj01Cr36l1Yss6osOTb3VTTd5VIIpaewWS25w56E6HoGP0uDHHW1z8i-3_hRv72NaMMHMUakV0dTW1Zax2wybqWPE6mlo1R_SFjhsU/s400/Delhi+003.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5588363731536652098" /></a><br /><br />I found the recipe for a very different kind of Pineapple Salad on <a href="http://www.kavyanaimish.com/2011/01/palak-pineapple-salad.html">Kavya's food blog</a>, and thought I would like it. I tried it out, without the spinach (palak), and I loved it. Here's the recipe I used, which is just a slight modification of the one at Kavya's blog. <br /><br />Ingredients:<br /><br />Pineapple:1 cup(Julienne cut)<br />Tomato Ketchup:2 spns<br />Salt:To Taste<br />Chilli Powder:To Taste<br />Sugar/Honey:1 spn<br />Seaseme Seeds:2 spns(dry roasted)<br />Lemon Juice:1 spn<br /><br />Method: <br /><br />1.In a mixing bowl add tomato ketchup,salt,chilli powder,lemon juice,seaseme seeds(save little for garnishing),sugar/honey and mix well.<br />2.Now add the cut pineapple and mix well. Keep it aside for 5 minutes and then serve. Garnish it with seaseme seeds before serving.Priya Iyerhttp://www.blogger.com/profile/14579928775332067837noreply@blogger.com0tag:blogger.com,1999:blog-543225242464931386.post-2433084786551346322011-03-24T22:10:00.000-07:002011-03-24T22:15:07.076-07:00Mushroom Masala<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPV_ZnoBqNvnHyiIy8XK6LBIStfWIjQTFd9vS1awHM2LI681WaHBumG9cwULnd5E00bKORXLqDfCER9J8rjJZ88b4IWhm843gIMYYUo5d5co9l68nXOR1YAGEy-Ill_4osqZ2I-yyheXeH/s1600/Home+010.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiPV_ZnoBqNvnHyiIy8XK6LBIStfWIjQTFd9vS1awHM2LI681WaHBumG9cwULnd5E00bKORXLqDfCER9J8rjJZ88b4IWhm843gIMYYUo5d5co9l68nXOR1YAGEy-Ill_4osqZ2I-yyheXeH/s400/Home+010.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5587881645012748338" /></a><br /><br /><br /><span style="font-style:italic;">I had always been skeptical of eating mushrooms – right from childhood. Maybe one of the reasons behind this is that my mom always used to refer to them as ‘Naikodai’ (dog’s umbrella). :(<br /><br />Of late, I started trying out dishes with mushrooms at restaurants, and quite liked them. The better half – eating mushrooms is a relatively new experience for him too – liked them too. I had been wanting to try out some dish using mushrooms at home, and the chance presented itself when fresh mushrooms were on sale at our recent visit to a departmental store. After reading up on the preparation of mushrooms on various sites, I decided to try out a recipe which was a mishmash of some of the recipes I had read. And, I am happy to tell you, it turned out to be delicious. Finger-lickingly, wonderfully yummy. We both loved it, and we are definitely going to cook and eat more mushrooms now onwards.<br /><br /></span>Ingredients: (for 2 people)<br />1. 200 grams mushrooms<br />2. Salt to taste<br />3. Turmeric powder to taste<br />4. Chilli powder to taste<br />5. Sabji masala/garam masala to taste<br />6. Lemon juice to taste<br />7. 3 medium-sized tomatoes<br />8. 2 medium-sized onions<br />9. A few coriander leaves, finely chopped<br />10. A little oil<br />11. 8-10 cloves of garlic, peeled<br />12. A small piece of ginger, peeled<br />13. Mustard seeds<br />14. Hing powder to taste<br />Method:<br />1. Clean the mushrooms and chop them into large pieces. Keep aside.<br />2. Chop the onions and tomatoes finely, and keep aside.<br />3. Grind the ginger and garlic into a paste. Keep aside.<br />4. In a pressure cooker, heat a little oil and add the hing powder. Add the mustard seeds and allow them to splutter.<br />5. Add the ginger-garlic paste and sauté it for a bit.<br />6. Add the chopped onions and sauté them till they turn brown.<br />7. Add the chopped tomatoes and cook them till tender, adding a bit of water.<br />8. Add salt, chilli powder, turmeric powder, sabji masala/garam masala to taste and mix well.<br />9. Add the chopped coriander and mix well.<br />10. Add the chopped mushrooms and mix well. Add more water if required. <br />11. Close the pressure cooker and cook for about 5 minutes on high flame, without the weight. <br />12. After 5 minutes, open the pressure cooker and add lemon juice to taste. Mix well. <br /><br />Serve hot with roti or rice.Priya Iyerhttp://www.blogger.com/profile/14579928775332067837noreply@blogger.com3tag:blogger.com,1999:blog-543225242464931386.post-37041982224917700652011-01-28T23:02:00.000-08:002011-01-28T23:48:47.504-08:00Oats Vegetable Idli<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggZ1OGeFlun-yeVmK2fmdw3Dfw04LG2oAMV6TqMlzD2oq0-r5lj7QMo69qllqBZiqHx-N_KaF3_xid3tFhBakWLXtDmvukjjjfcv-74Y2RhWxij_GsLR9Cw0PjE352jrk5yH9fC_pCDR3C/s1600/IMG_4627.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEggZ1OGeFlun-yeVmK2fmdw3Dfw04LG2oAMV6TqMlzD2oq0-r5lj7QMo69qllqBZiqHx-N_KaF3_xid3tFhBakWLXtDmvukjjjfcv-74Y2RhWxij_GsLR9Cw0PjE352jrk5yH9fC_pCDR3C/s400/IMG_4627.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5567510341155501794" /></a><br /><br /><br />I found <a href="http://monikamanchanda.wordpress.com/2010/10/22/where-we-twist-a-little/">this recipe</a> on Monika's blog, and knew I had to try it out. I did so, a couple of days back, and the result was YUMMY. Everyone at home loved the idlis. What's more - it's very simple and easy to make, and healthy as well.<br /><br />Here's the recipe, reproduced from her blog, with a few little changes:<br /><br /><span style="font-weight:bold;">Ingredients:</span><br /><br />1. Oats – 1 1/2 cups<br />2. Rawa – 1/2cup<br />3. Mix veggies – 1 cup (Grated carrots, chopped onions and boiled peas)<br />4. Sour Curds – 2 cup<br />5. Corainder leaves – a handful<br />6. Curry leaves – 6-7<br />7. Mustard seeds – 1 tsp<br />8. Chana dal – 1 tsp<br />9. Urad dal – 1 tsp<br />10. Oil – 1 tsp<br />11. Eno Fruit Salt – 1 tsp<br /><br /><span style="font-weight:bold;">Method:</span><br /><br />1. Mix oats, rawa and curds and keep aside for 30 minutes<br />2. Heat oil in a small pan, add mustard seeds<br />3. When they crack add curry leaves, channa dal and urad dal<br />4. Fry till it turns light brown in color<br />5. Add the tempering to the oats mixture.<br />6. Add the veggies and salt to taste and mix well.<br />7. Grease the idly mould and keep them ready.<br />8. Add the Eno and pour the batter in the moulds immediately.<br />9. Steam for about 15 minutes and your idlis are ready!<br /><br />Thanks for the awesome recipe, Monika! :)Priya Iyerhttp://www.blogger.com/profile/14579928775332067837noreply@blogger.com0tag:blogger.com,1999:blog-543225242464931386.post-5297221779814438852011-01-08T19:35:00.000-08:002011-01-08T21:01:39.359-08:00Undhiyu<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb6zPCxqgKAIJQ9-nJgK9bExlPlcesTxjUhnoi9p5CTt0r6eLIBWWy01Mh3BU1pHJ7YkAiRb9iKuMMSFHr9p-lTy3ruQXSDN0vIvmQpxQCSExBAQdXMg6VbmvFIIUbzjL0m6MuNNFDxawz/s1600/Undhiyu+012.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgb6zPCxqgKAIJQ9-nJgK9bExlPlcesTxjUhnoi9p5CTt0r6eLIBWWy01Mh3BU1pHJ7YkAiRb9iKuMMSFHr9p-lTy3ruQXSDN0vIvmQpxQCSExBAQdXMg6VbmvFIIUbzjL0m6MuNNFDxawz/s400/Undhiyu+012.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5560026115712604754" /></a><br /><br /><span style="font-style:italic;">Undhiyu is a traditional Gujarati dish - a curry made out of a lot of vegetables, which is highly nutritious and yummy too. It is sweet and spicy in taste. I LOVE undhiyu, but the better half does not like it one bit. That's sad, but I do cook it whenever he's not around, even though I have to do <span style="font-style:italic;">all</span> that just for myself - cooking undhiyu is an elaborate process, but the end result is totally worth the effort. For me, not making undhiyu at least once in the winter months is sacrilege, with all the peas and fresh vegetables available in plenty now. I have found that different families cook undhiyu in different ways. The recipe that I use was taught to me by my mother who, in turn, learnt it from a Gujarati friend of hers. </span><br /><br /><span style="font-weight:bold;">Ingredients (for 2 to 3 people)</span><br /><br /><span style="font-weight:bold;">For the hara masala</span>:<br /><br />8-10 cloves of garlic<br />1 inch piece of ginger<br />2-3 green chillies<br />A small bunch of coriander leaves<br />Some dessicated fresh coconut<br /><br />Peel the garlic and ginger. Chop the coriander leaves. Mix everything and grind to a paste without adding water.<br /><br /><span style="font-weight:bold;">For the vegetables:</span><br /><br />2 potatoes <br />1 medium-sized brinjal<br />Some elephant yam<br />200 gms tuvar<br />200 gms green peas<br />200 gms beans (avarakkai)<br />Some carrot<br />1/2 raw banana<br /><br />Peel the potatoes, carrot, raw banana and elephant yam. Shell the tuvar and peas. Remove the strings from the beans. Cut all the vegetables into slightly large pieces.<br /><br /><span style="font-weight:bold;">For the muthia:</span><br /><br />A little besan<br />Salt to taste<br />Red chilli powder to taste<br />Sugar to taste<br />Hing to taste<br />Oil for deep frying<br />Methi leaves<br /><br />Wash and chop the methi leaves finely. Drain all the excess water from them, as any retention of water leads to the muthia becoming very bitter in taste. In a large bowl, mix the besan, chopped methi leaves, salt, sugar, hing and red chilli powder to taste. Add a little water and mix to a paste. The consistency of the paste should be neither too watery nor too thick. Heat oil in a kadhai and when hot, put in bites of the methi paste. Deep fry them till brown. Drain the muthia on a tissue paper, so that the excess oil comes off.<br /><br /><span style="font-weight:bold;">For seasoning:</span><br /><br />Oil<br />Dhana-jeera powder (powder of dried coriander seeds and jeera - cumin seeds)<br />Mustard seeds<br />A little ajwain<br />Salt to taste<br />Hing to taste<br />Sugar to taste<br />Lemon juice to taste<br />A little til<br /><br /><span style="font-weight:bold;">Method:</span>.<br /><br />1. Heat a little oil in a pressure cooker and add the mustard seeds. Allow them to splutter.<br />2. Add til and ajwain. Add hing to taste after they get a little brown.<br />3. Add the hara masala and mix well. Do not overcook the masala, as it leads to the smell of the curry going off.<br />4. Add the chopped vegetables, salt and sugar to taste, dhana jeera powder to taste. Add red chilli powder if required. Mix well. Add the required amount of water.<br />5. Close the cooker and pressure cook with the weight on for about 15 minutes. <br />6. After the steam escapes, add the lemon juice to taste and the muthia. Mix well and cook on a low flame for a bit, till everything mixes properly.<br /><br /><span style="font-weight:bold;">Notes:</span><br /><br />1. If you want the curry to be healthier, you can avoid putting in the muthia. <br />2. You can also make more hara masala and stuff the vegetables with it. That is how authentic Gujarati-style undhiyu is made. I normally do not stuff the vegetables due to lack of time. While undhiyu with stuffed vegetables tastes awesome, it tastes equally good if made without stuffed vegetables.Priya Iyerhttp://www.blogger.com/profile/14579928775332067837noreply@blogger.com0tag:blogger.com,1999:blog-543225242464931386.post-66878712456745349492011-01-04T08:48:00.000-08:002011-01-04T09:14:14.923-08:00Pav Bhaji<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNePCaGX_XUoDk3_Ss25LpN-QqVH_Ou4O9gbmejHZ_3evWj8F2qdyGN7TslQ7weASzPyEiMmpgGjMh74rTctgCVlEwX6fqZVrheDL-Vt7hIHw8FrPaC5ZKRTNTEPX14z1NIQiHjcGaEibv/s1600/Pav+Bhaji+003.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNePCaGX_XUoDk3_Ss25LpN-QqVH_Ou4O9gbmejHZ_3evWj8F2qdyGN7TslQ7weASzPyEiMmpgGjMh74rTctgCVlEwX6fqZVrheDL-Vt7hIHw8FrPaC5ZKRTNTEPX14z1NIQiHjcGaEibv/s400/Pav+Bhaji+003.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5558374262187810242" /></a><br /><br /><span style="font-style:italic;">I am a big fan of Pav Bhaji, ever since I learnt to eat out. :) I was more than happy when the better half's office boy taught me this recipe. Now I make it at home, and the better half loves it. It's simple to cook, healthy and tasty. I love such one-pot meals, a single dish which is a complete meal in itself. </span><br /><br /><span style="font-weight:bold;">Ingredients: (for 2 people) </span><br /><br />Slices of bread<br /><br /><span style="font-weight:bold;">For the bhaji:</span><br /><br />1. 2 large cups of vegetables - peas, corn, cabbage, cauliflower, beans, carrot, etc.(pressure cook with salt to taste)<br />2. 3-4 medium-sized tomatoes, finely chopped<br />3. 1/2 capsicum, finely chopped<br />4. 3 onions, finely chopped<br />5. Salt to taste<br />6. Lemon juice to taste<br />7. Pav Bhaji masala to taste<br />8. Red chilli powder to taste<br />9. Turmeric powder to taste<br />10. Coriander leaves to garnish, finely chopped<br />11. Hing to taste<br />12. Mustard seeds for tadka<br />13. Ginger-garlic paste to taste<br />14. 6 medium-sized potatoes, pressure cooked with salt to taste, peeled and mashed <br /><br /><span style="font-weight:bold;">Method:</span><br /><br />1. Heat some oil in a kadhai, and add some hing and mustard seeds. Allow the mustard seeds to splutter. Add the ginger-garlic paste and saute till the raw smell goes away.<br />2. Add the finely chopped onions and cook for a while, adding more oil if necessary. Cook till the onions start turning brown.<br />3. Add the chopped tomatoes and cook for a bit, till the raw smell goes away. Mash the tomatoes till they lose their shape. <br />4. Add the boiled vegetables, removing the excess water from it. Mix well.<br />5. Add the capsicum and boiled potatoes, adding salt, pav bhaji masala, turmeric powder and red chilli powder to taste. Mix and cook well.<br />6. When it is almost done, add the chopped coriander leaves and lemon juice to taste. Mix well.<br /><br />Toast the bread slices lightly on a tawa, adding butter. Serve the bread with the bhaji, garnishing with finely chopped onions.Priya Iyerhttp://www.blogger.com/profile/14579928775332067837noreply@blogger.com0tag:blogger.com,1999:blog-543225242464931386.post-66140059437226684202011-01-04T08:21:00.000-08:002011-01-04T08:39:52.429-08:00Mixed Vegetable Soup<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzeV7vI1PEtBLgF90SrHqpef4mM6L97or-hoGI8euDRXeBcLk-zEzbQ72ThiyDhAJwECMjKFo7giKMiYne-7yC-9gWm5BrIVlGTtsVw_K4gD9Wfbeoa7RYE84oJjfovVo_WJNn9k3ypcO8/s1600/Kerala+trip+nov+2010+001.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzeV7vI1PEtBLgF90SrHqpef4mM6L97or-hoGI8euDRXeBcLk-zEzbQ72ThiyDhAJwECMjKFo7giKMiYne-7yC-9gWm5BrIVlGTtsVw_K4gD9Wfbeoa7RYE84oJjfovVo_WJNn9k3ypcO8/s400/Kerala+trip+nov+2010+001.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5558367215313543314" /></a><br /><br /><span style="font-style:italic;">Come winter, and soups start making an appearance on our dining table. Both the better half and me like having a bowl of soup in cold winter days with fried rice or noodles, or just as a starter before dinner. We do like the easy-to-make packed soups available in stores, but I personally prefer this home-made version. It's just as easy to make, and healthier. This recipe was taught to me by my mother, and I can't thank her enough for it. </span><br /><br /><span style="font-weight:bold;">Ingredients:</span><br /><br />1. 1 tsp. wheat flour<br />2. Mixed vegetables - peas, cabbage, corn, carrot<br />3. Salt to taste<br />4. Pepper powder to taste<br />5. Coriander leaves - chopped finely<br />6. Butter - 1 tsp.<br /><br /><span style="font-weight:bold;">Method:</span><br /><br />1. Pressure cook the vegetables, adding a little salt. After releasing the steam, remove the boiled vegetables and keep them aside. Do not drain the water from the vegetables. <br />2. Heat a kadhai and add the wheat flour. Dry roast the flour a bit, till it becomes slightly red in colour and a good smell emanates from it. Keep the flour aside. <br />3. In a kadhai, heat the butter. After it melts, add the finely chopped coriander leaves and fry for a minute.<br />4. Add the boiled vegetables, along with the water used for boiling them. Add more water if necessary, and mix well. Add more salt if required. Allow to simmer for 2-3 minutes. <br />5. Take the roast wheat flour in a small bowl and add a bit of water. Mix well, and add this mixture to the soup. Mix well and allow to simmer for a while. <br /><br />Tastes good when served steaming hot with bread sticks or with soya sauce and tomato sauce mixed in.Priya Iyerhttp://www.blogger.com/profile/14579928775332067837noreply@blogger.com1tag:blogger.com,1999:blog-543225242464931386.post-76706642466946760812010-10-09T05:10:00.001-07:002010-10-09T05:21:05.677-07:00Fried Rice<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9ORjkqijDQT8CRjAKroKyUoobF5xNhDx-xQmGZothSJ4j8knA7U57k6io_MZIqKaPx4U4zn8lZ7hggt1IJuX286Yhe-sKZzN2_tLcvQf1RZYoxTwGm74ytDtqOXA94g8urnllUJedtji2/s1600/IMG_3210.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9ORjkqijDQT8CRjAKroKyUoobF5xNhDx-xQmGZothSJ4j8knA7U57k6io_MZIqKaPx4U4zn8lZ7hggt1IJuX286Yhe-sKZzN2_tLcvQf1RZYoxTwGm74ytDtqOXA94g8urnllUJedtji2/s400/IMG_3210.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5526017947886309602" /></a><br /><br />This recipe comes from my aunt, who is a wonderful cook. It is a little customised to suit the tastes of our family. We all love eating this version of fried rice with Gobi Manchurian. It is very simple and easy to cook, and is healthy too.<br /><br /><span style="font-weight:bold;">Ingredients (For 2 people):</span><br /><br />1. Oil for tadka<br />2. Ajinomoto to taste<br />3. Salt to taste<br />4. Pepper powder to taste<br />5. A small piece of ginger (finely chopped)<br />6. 1-1/2 glasses of rice (cooked in about 3-1/2 glasses of water i.e. neither too raw nor overcooked)<br />7. 2 small onions (chopped finely)<br />8. A few garlic cloves (peeled and chopped finely)<br />8. A cupfull of chopped vegetables - beans, carrots, cabbage, green peas, etc.<br /><br /><span style="font-weight:bold;">Method:</span><br /><br />1. Heat a little oil in a kadhai and add the onions. Cook till they start turning brown.<br />2. Add the chopped garlic and saute a little.<br />3. Add the chopped vegetables and cook till they are tender, sprinkling water if necessary.<br />4. Crumble the rice a bit and add it to the vegetables. Mix well.<br />5. Add the salt and pepper powder to taste. Let it cook for a while.<br />6. When it is almost done, add a pinch of ajinomoto and mix well. Take off from heat.Priya Iyerhttp://www.blogger.com/profile/14579928775332067837noreply@blogger.com0tag:blogger.com,1999:blog-543225242464931386.post-52054512801513555442010-10-03T02:49:00.000-07:002010-10-03T06:09:51.674-07:00Manathankalikkai Vettalkozhambu<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjajPgM5udpAYrYMlmfrmuDS7aOzcy882qOYOmukZ6f-16RHeSrxFNEeZ5XaoUq0AsF2C3Vhi7BixGQ-jE5OHphvZhWkiackd8s0QXox5x7OZr_UreaAJ7w7ubafIdUFtd9gxlXh9-_03HG/s1600/IMG_3151.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjajPgM5udpAYrYMlmfrmuDS7aOzcy882qOYOmukZ6f-16RHeSrxFNEeZ5XaoUq0AsF2C3Vhi7BixGQ-jE5OHphvZhWkiackd8s0QXox5x7OZr_UreaAJ7w7ubafIdUFtd9gxlXh9-_03HG/s400/IMG_3151.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5523758144819630642" /></a><br /><br />This is one of my most favourite dishes in the world. The recipe was passed on to me by mommy dearest. :) <br /><br /><span style="font-weight:bold;">Ingredients:</span><br /><br />1. A lemon-sized ball of tamarind<br />2. Salt to taste<br />3. Oil for tadka<br />4. Some manathankalikkai vetthal (I don't know the English word for this)<br />5. Sambar powder to taste<br />6. Jaggery for taste<br />7. A few curry leaves<br />8. Mustard seeds for tadka<br />9. Rice flour/ Wheat flour (optional)<br />10.Red chilli powder to taste<br />11. Methi seeds for tadka<br />12. Hing powder to taste<br />13. Turmeric powder to taste<br /><br /><span style="font-weight:bold;">Method:</span><br /><br />1. Soak the tamarind in water for a while, and extract a thick paste out of it, adding water if necessary.<br />2. Heat a little oil in a kadhai and add hing powder and mustard seeds. Allow the mustard seeds to splutter, and add methi seeds. Allow to cook for a while.<br />3. Add the manathankalikkai vetthal and cook for a while, till they become a little soft.<br />4. Add the tamarind extract, salt, red chilli powder, turmeric powder, sambar powder and jaggery to taste. Cook on a medium flame till the raw smell goes away.<br />5. Once it starts to thicken, add the curry leaves and mix well.<br />6. If it is too watery, mix the rice flour/ wheat flour in a little water and add to the kozhambu. Mix well and cook for a while.<br />7. Take off from heat once it starts boiling.<br /><br /><span style="font-weight:bold;">Notes:</span><br /><br />1) This kozhambu can be made with vegetables like kotthavarangai, onions and ladies finger, too. If using them, just substitute the manathankalikkai vetthal in the above recipe with the vegetable of your choice. The rest of the steps in the recipe will remain the same.<br />2) We use sambar powder made at home, the recipe for which I will be posting sometime soon.Priya Iyerhttp://www.blogger.com/profile/14579928775332067837noreply@blogger.com0tag:blogger.com,1999:blog-543225242464931386.post-11128549752862773592010-09-25T02:59:00.000-07:002010-09-25T03:25:51.694-07:00Cabbage/Molai Keerai/Sorakkai Mor Kootu<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiztuGNNpIwk86MEkRHglJDjT6s2uSK80joX3Ud0u40No8pzt_p3ZwLiWgj2LpM20hsfRM0iEahx2empNcn-APFeFdgEL3ZVQCpLNpYj3TypRvwRP5um2h7rc9O15XJUU8aiOogIQqqEjWb/s1600/IMG_3156.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiztuGNNpIwk86MEkRHglJDjT6s2uSK80joX3Ud0u40No8pzt_p3ZwLiWgj2LpM20hsfRM0iEahx2empNcn-APFeFdgEL3ZVQCpLNpYj3TypRvwRP5um2h7rc9O15XJUU8aiOogIQqqEjWb/s400/IMG_3156.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5520790669607116626" /></a><br /><br />This is one of my favourite South Indian dishes, which goes well with rasam/sambar rice and with rotis. This is somewhat similar to avial. I learnt this from my mother, who, in turn, learnt this from her mother. :)<br /><br /><span style="font-weight:bold;">Ingredients (for 2 people):</span> <br /><br />1. 1/2 cabbage, chopped finely<br />2. Curd <br />3. Salt to taste<br />4. Green chillies to taste<br />5. Jeera (cumin) to taste<br />6. Dessicated coconut (fresh) to taste<br />7. A little toor dal<br />8. A little chana dal<br />9. Turmeric powder to taste<br />10. Oil for tadka<br />11. Mustard seeds for tadka<br />12. Hing powder to taste<br /><br /><span style="font-weight:bold;">Method:</span><br /><br />1. Grind the dessicated coconut, jeera, green chillies, chana dal and toor dal to a paste.<br />2. Heat a little oil in a cooker. Add the hing powder and mustard seeds. Allow the mustard seeds to splutter.<br />3. Add the cabbage and cook for a while, adding the turmeric powder and salt to taste.<br />4. When it is half cooked, add the coconut and green chillies paste. Mix well.<br />5. Close the cooker and add weight. Cook for about 3 whistles.<br />6. Add curd just before serving and mix well.<br /><br /><span style="font-weight:bold;">Notes:</span> <br /><br />1. You can also add fresh green peas along with the cabbage.<br />2. We commonly use cabbage or molai keerai to make this kootu, though bottle gourd (sorakkai) can also be used. <br />3. The curd is added just before serving to ensure that it does not become too sour.<br />4. The curd should neither be too sour, nor too bland, for the kootu to turn out well. <br />5. The chana dal and toor dal are added while grinding the coconut and green chillies to ensure that the kootu does not turn too watery.Priya Iyerhttp://www.blogger.com/profile/14579928775332067837noreply@blogger.com2tag:blogger.com,1999:blog-543225242464931386.post-10283476331388566692010-09-18T02:38:00.000-07:002010-09-18T02:51:53.950-07:00Corn Upma<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiniShNX1DGGrFvFREOerpgiXksgpTAxhpz8MLSMw8rnElnrn_LxDoQLscR8DHcOPrjm7wRRW4pl62LtGbLKuGsfYKSfErTWTrzNN4OgI0MB8JSWCl-Noipo_jG0Ir5kvfGTAaQpfe3LVnf/s1600/Cooking+sandwich+008.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiniShNX1DGGrFvFREOerpgiXksgpTAxhpz8MLSMw8rnElnrn_LxDoQLscR8DHcOPrjm7wRRW4pl62LtGbLKuGsfYKSfErTWTrzNN4OgI0MB8JSWCl-Noipo_jG0Ir5kvfGTAaQpfe3LVnf/s400/Cooking+sandwich+008.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5518186604270728786" /></a><br /><br />This is another simple but extremely tasty recipe. This is usually made in Gujarati households. The recipe was taught to me by mom, passed on to her by her mother-in-law, i.e. my granny who, in turn, learnt it from some Gujarati friends.<br /><br /><span style="font-weight:bold;">Ingredients:</span><br /><br />1. 4 corn cobs, which should be neither too fresh nor too hard<br />2. A tablespoon of milk (optional)<br />3. Salt to taste<br />4. Fresh coriander leaves (chopped)<br />5. Green chillies (finely chopped, according to taste)<br />6. Hing powder to taste<br />7. Mustard seeds<br />8. Sugar to taste<br />9. A little oil for tadka<br />10. Turmeric powder to taste<br />11. Lemon juice to taste<br /><br /><span style="font-weight:bold;">Method:</span><br /><br />1. Grate the corn cobs and keep aside.<br />2. Heat a little oil in a pan and add hing powder and mustard seeds. Allow the mustard seeds to splutter.<br />3. Add the green chillies and leave them in for a minute.<br />4. Add the grated corn and mix well. Sprinkle the milk on it, if using. This adds to the softness of the upma. <br />5. Add salt, turmeric powder and sugar to taste. Mix well and cook for a while.<br />6. When it is almost done, add the lemon juice to taste and mix well. Serve hot, garnished with coriander leaves.Priya Iyerhttp://www.blogger.com/profile/14579928775332067837noreply@blogger.com2tag:blogger.com,1999:blog-543225242464931386.post-17504360864826609812010-09-16T09:48:00.000-07:002010-09-16T10:00:19.004-07:00Vegetable SandwichThis is a very simple recipe that I love. Learnt after a lot of trials and tribulations. :)<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiOb1Co74OzMAUN1gacJV88u7d5Yb43k4JKsOyeAfVCiRJKzDutJn9UtsI99EQ40vLECkiyqlDSSDMnAQ7A18UDWADCYRL64KqA66HXBC4JkU30zWGnERZyN_aYHaHMXUlQfFKq0CmYMB7/s1600/Cooking+sandwich+012.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhiOb1Co74OzMAUN1gacJV88u7d5Yb43k4JKsOyeAfVCiRJKzDutJn9UtsI99EQ40vLECkiyqlDSSDMnAQ7A18UDWADCYRL64KqA66HXBC4JkU30zWGnERZyN_aYHaHMXUlQfFKq0CmYMB7/s400/Cooking+sandwich+012.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5517557200987296850" /></a><br /><br /><span style="font-weight:bold;">Ingredients:</span><br /><br />1.Slices of sandwich bread<br />2. Chaat masala to taste<br />3. 1 medium sized potato<br />4. 1 medium sized tomato<br />5. 1 medium sized cucumber<br />6. 1 medium sized beetroot<br />7. Butter<br />8. A few green chillies<br />9. Tomato ketchup to taste<br /><br /><span style="font-weight:bold;">Method:</span><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi10IbkVPeCpr9hkY_dZEIAHnGTleijIh921rkD9T2Za8Kw0JyS1gkTn894wjm3N1JnsYZqa4a3IJSMx-gDtBfzEUMGdM7LoaZcHgBedchjMvslKaf9ysgt7G2fPutL1enM1CvlMqo_zvLQ/s1600/Cooking+sandwich+010.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi10IbkVPeCpr9hkY_dZEIAHnGTleijIh921rkD9T2Za8Kw0JyS1gkTn894wjm3N1JnsYZqa4a3IJSMx-gDtBfzEUMGdM7LoaZcHgBedchjMvslKaf9ysgt7G2fPutL1enM1CvlMqo_zvLQ/s400/Cooking+sandwich+010.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5517556782159837426" /></a><br /><br />1. Grind the green chillies to a paste and keep aside.<br />2. Boil the potato and beetroot separately.<br />3. Cut the boiled potatoes and beetroot, cucumber and tomato into round-shaped pieces separately.<br />4. On one slice of bread, apply the green chillies paste.<br />5. Lay it on a flat board and arrange some boiled potato slices on it. Arrange some beetroot slices on top of it. On top of that, arrange some cucumber and tomato slices.<br />6. Add some tomato ketchup on the vegetables, to taste.<br />7. Sprinkle some chaat masala on the ketchup, to taste.<br />8. Spread some butter on another slice of bread, and lay it on top of the sandwich, covering it.<br />9. Cut into small slices and serve.<br /><br /><span style="font-weight:bold;">Variations:</span><br /><br />1. Can also be grilled on a tawa or sandwich maker.<br />2. Sev (omapidi) can also be sprinkled over the vegetables before closing the sandwich with the second bread slice.Priya Iyerhttp://www.blogger.com/profile/14579928775332067837noreply@blogger.com2tag:blogger.com,1999:blog-543225242464931386.post-88888466311721850892010-09-13T10:26:00.001-07:002010-09-13T10:39:02.464-07:00Chocolate Fudge<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC0OlGbTjjsFJmzzcUBgNl9eBY_LWw2JeKsn6dGjfpJIqn3O5jB91ViMMJZMc_bwHL9Dssd7yvnC5N-7ra-FQSGF3p_mv3E__ssftIhO9eNVdgmOnqgT_xiJCSnQHJIkKJ7w3D0Cax6LE8/s1600/IMG_3136.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjC0OlGbTjjsFJmzzcUBgNl9eBY_LWw2JeKsn6dGjfpJIqn3O5jB91ViMMJZMc_bwHL9Dssd7yvnC5N-7ra-FQSGF3p_mv3E__ssftIhO9eNVdgmOnqgT_xiJCSnQHJIkKJ7w3D0Cax6LE8/s400/IMG_3136.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5516451544165649602" /></a><br /><br />This is a highly customised version of chocolate fudge that we have been making at home since years. Taught to me by mom. Probably, it isn't even authentic chocolate fudge, but that has never mattered. All that matters is that it is is chocolate and it is yummy. And it is very, very simple to make. :)<br /><br /><span style="font-weight:bold;">Ingredients (for 2 people):</span><br /><br />1) 1 cup low fat milk cream ( I use 200 ml of Amul non-sweetened milk cream. It comes to just about 1 cup)<br />2) 1 cup sugar, a little here or there, according to taste<br />3) Cocoa powder to taste<br />4) Ghee for greasing a plate<br /><br /><span style="font-weight:bold;">Method:</span><br /><br />1. Grease a plate with ghee and keep aside.<br />2. In a heavy-bottomed pan, heat a little water and add the sugar to it. Keep stirring till the sugar dissolves.<br />3. Add the cream to it and mix well.<br />4. Add cocoa powder to taste, stirring well, so that no lumps are formed. I add the cocoa powder depending on the colour of the mixture and the taste - it should be just the right chocolate-ey flavour for you. <br />5. Take off from heat when the mixture is of halwa consistency, and transfer it to the greased plate. Allow to cool.<br />6. Serve in small bowls, with chopped cashews sprinkled on top.Priya Iyerhttp://www.blogger.com/profile/14579928775332067837noreply@blogger.com0tag:blogger.com,1999:blog-543225242464931386.post-50446173646567137472010-09-12T03:20:00.000-07:002010-09-13T21:38:56.812-07:00Grape Thokku<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPOo9zYdD1YvVkjnB5QLd6Cld_bH9iV7myMd4hOoH18lb6L4yCGvcXAoj6px3Ts5mN420YnKS_a2wO0jJmkW20HuyO68gX4dcjPLqxXhGWARvEGdiFaMtB0dEzBzkYzJoFMMEpjGp_bxBm/s1600/Rohit+birthday+2010+029.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjPOo9zYdD1YvVkjnB5QLd6Cld_bH9iV7myMd4hOoH18lb6L4yCGvcXAoj6px3Ts5mN420YnKS_a2wO0jJmkW20HuyO68gX4dcjPLqxXhGWARvEGdiFaMtB0dEzBzkYzJoFMMEpjGp_bxBm/s400/Rohit+birthday+2010+029.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5515972340891913490" /></a><br /><br />I had these black grapes that the better half got, which turned out to be extremely sour. I decided to try out something new with the sour grapes, and to my surprise, it turned out amazingly well. Everyone loved it!! Sour grapes are not so bad, after all! :)<br /><br />I am submitting this entry for the <a href="http://joyofcooking247.blogspot.com/2010/09/complete-my-thali-event-anouncement.html">Complete My Thali Contest at Jagruti's blog</a>!<br /><br /><a href="http://joyofcooking247.blogspot.com/2010/09/complete-my-thali-event-anouncement.html"><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjNrebea_zm9Pe5TdIsociaKkYbQ0MUAwhYVyGypVza6_yVNta4VKWsna2_aF9agLV1G5N0jrIkPukFVa8T7fxkUM6fzYsLinm1nNtAPB6CEgi36m5RRtHVNf9FS8j5k-TwhCSwJtrQrLQ/s1600/Pictures.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 200px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgjNrebea_zm9Pe5TdIsociaKkYbQ0MUAwhYVyGypVza6_yVNta4VKWsna2_aF9agLV1G5N0jrIkPukFVa8T7fxkUM6fzYsLinm1nNtAPB6CEgi36m5RRtHVNf9FS8j5k-TwhCSwJtrQrLQ/s400/Pictures.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5516623639077770146" /></a></a><br /><br /><strong>Ingredients:</strong><br /><br />A bowl of seedless red grapes (if they are with seeds, de-seed them)<br />Salt to taste<br />A piece of ginger<br />2 green chillies<br />Hing to taste<br />Sugar to taste<br />Methi seeds to taste<br />Oil for tadka<br />Turmeric powder to taste<br />Mustard seeds<br /><br /><strong>Method:</strong><br /><br />1) Grind the grapes in a mixer to a paste, without adding water.<br />2) Remove the peel from the ginger. Grind the ginger and green chillies to a paste in mixer.<br />3) In a pan, heat some oil. Add hing powder, methi seeds and mustard seeds. Allow the mustard seeds to splutter.<br />4) Add the green chillies-ginger paste and cook for a while.<br />5) When it starts changing colour, add the grapes paste. <br />6) Add salt, sugar and turmeric powder to taste.<br />7) Cook it on low flame,stirring well, till the paste starts to thicken. Take off from gas when cooked well.<br /><br />Tastes well with parotas, chappatis and rice items.Priya Iyerhttp://www.blogger.com/profile/14579928775332067837noreply@blogger.com4tag:blogger.com,1999:blog-543225242464931386.post-56449627739451834192010-08-15T07:20:00.000-07:002010-08-15T07:38:11.725-07:00Ari Nellikai Urugai (Ari Nellikai Pickle)I wonder how I didn't know something as sinful as Ari Nellikai existed till my recent visit to Mysore. I was overjoyed to find that it was available at the Malleshwaram vegetable market too. Mommy darling taught me how to make yummy Ari Nellikai picke - something I absolutely adore these days. :)<br /><br />Ingredients:<br /><br />1. 250 grams of Ari Nellikai<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2eLhSbkDjd4bKwZpvXrelj_74cxZsD_UYlSZZ9xxebIB9BHZOk-PDg9p4DklfzLEPnnmqrNxi8z2riof3R5-RNqONd6f_ysgoXgzXdg2dsgpurcYr5znzTIDWbQ71JnGfc4Ht-729eoQY/s1600/Cooking+ari+nellikai+001.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj2eLhSbkDjd4bKwZpvXrelj_74cxZsD_UYlSZZ9xxebIB9BHZOk-PDg9p4DklfzLEPnnmqrNxi8z2riof3R5-RNqONd6f_ysgoXgzXdg2dsgpurcYr5znzTIDWbQ71JnGfc4Ht-729eoQY/s400/Cooking+ari+nellikai+001.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5505641972611336146" /></a><br /><br />2. Salt to taste<br />3. Hing powder to taste<br />4. Chilli powder to taste<br />5. Turmeric powder to taste<br />6. Jaggery to taste<br />7. Oil<br />8. Mustard seeds<br /><br />Method:<br /><br />1. Remove the seeds from the Ari Nellikai and cut it into small pieces. (This can be quite an uphill task, as I discovered, but the hard labour is totally worth the wonderful finished product.)<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYozU7jg9o2bGaJcQHKST6JGUY7NPMH2vqKi0n41mSC16aYBvlFqAC8baN6mNNet-gLqMjg4iUHzdzThx6F69p3iwKI-pC7PpGwjrFuWGQRPOZY-rAxzxva3vtHE4Um8Qf3JiCi1EhrpvJ/s1600/Cooking+ari+nellikai+005.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiYozU7jg9o2bGaJcQHKST6JGUY7NPMH2vqKi0n41mSC16aYBvlFqAC8baN6mNNet-gLqMjg4iUHzdzThx6F69p3iwKI-pC7PpGwjrFuWGQRPOZY-rAxzxva3vtHE4Um8Qf3JiCi1EhrpvJ/s400/Cooking+ari+nellikai+005.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5505643424747194978" /></a><br /><br />2. Heat a little oil in a kadhai and add mustard seeds. Allow them to splutter.<br />3. Add the hing powder to taste.<br />4. Add the nellikai pieces and cook on low flame till it gets a little soft.<br />5. After it gets soft, add salt, chilli powder and turmeric powder to taste and mix well. Cook for a while.<br />6. When it is mixed well, add crushed jaggery as per taste. Mix well and cook for a while.<br /><br />That's it, and you get some mouth-watering pickle!<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFt08V0HdVBvVDW9PijIw0BaqyUk-nOHepLOFfAbO4gR3ifv0fM8AFOnYRmZihHYStcvSDkSTPaMzx9rNDNviz-fOS7SGhqup2BxNSCXuWcCMVctfiCLXEBKKZPRnVAZ3j4ciCE17GjdaN/s1600/Cooking+ari+nellikai+007.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFt08V0HdVBvVDW9PijIw0BaqyUk-nOHepLOFfAbO4gR3ifv0fM8AFOnYRmZihHYStcvSDkSTPaMzx9rNDNviz-fOS7SGhqup2BxNSCXuWcCMVctfiCLXEBKKZPRnVAZ3j4ciCE17GjdaN/s400/Cooking+ari+nellikai+007.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5505645268736649570" /></a>Priya Iyerhttp://www.blogger.com/profile/14579928775332067837noreply@blogger.com5tag:blogger.com,1999:blog-543225242464931386.post-66896850284974043892010-08-09T02:45:00.000-07:002010-08-09T03:10:03.512-07:00Pattarveliya aka Paatra aka AlviThis is one of my most favourite Gujarati dishes. This recipe has been customised to suit individual tastes. :)<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3HNcp_1RyzXdWFDFB9L6T3smkV9p8UXkFvTh3SbOViXR3CJwTJIu_D4WK8_eTH26aMax6StKIZDSjSD5CNOxPtIptI9p7H3xgpWYPOw8IKey4dcyYJFt3y8fRk37_l_VWDap0RWx_byh0/s1600/Aamby+valley+087.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3HNcp_1RyzXdWFDFB9L6T3smkV9p8UXkFvTh3SbOViXR3CJwTJIu_D4WK8_eTH26aMax6StKIZDSjSD5CNOxPtIptI9p7H3xgpWYPOw8IKey4dcyYJFt3y8fRk37_l_VWDap0RWx_byh0/s400/Aamby+valley+087.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5503344618505606962" /></a><br /><br />For 2 people<br /><br />Ingredients:<br />1. 10 medium sized paatra leaves (Sepankazhangu leaves)<br />2. Salt to taste<br />3. Ginger-fresh coriander-green chillies paste<br />4. Turmeric powder to taste<br />5. Jaggery to taste<br />6. Oil<br />7. A small lemon-sized ball of tamarind<br />8. Hing powder to taste<br />9. 2 cups of besan <br />10. Mustard seeds<br />11. Dry, dessicated coconut (kopra)<br />12. Fresh coriander leaves - chopped finely<br /><br />Method:<br /><br />1. Wash the paatra leaves and cut off the bulging veins, taking care not to cut the leaves. Wipe the water off using a clean cloth.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX-eQjuIerK_rbQDwSma3kwVSKMwiX0hLtMlOWL8mdH7muna1hF_RIyAPoAippwJ6Vjh9gds_N_LKMDOVD-K78AMFxyN6rCFAs61vFBneqd46vPtb79g3D7G277VI1M7IaUvu3fio5qLlr/s1600/Aamby+valley+083.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX-eQjuIerK_rbQDwSma3kwVSKMwiX0hLtMlOWL8mdH7muna1hF_RIyAPoAippwJ6Vjh9gds_N_LKMDOVD-K78AMFxyN6rCFAs61vFBneqd46vPtb79g3D7G277VI1M7IaUvu3fio5qLlr/s400/Aamby+valley+083.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5503349275675849426" /></a><br /><br />2. Soak the tamarind and extract a thick paste, using a little water. Strain and remove any impurities. <br />3. In a bowl, mix the besan, salt, turmeric powder, jaggery and green chillies paste to taste. Add the tamarind paste and mix well. Add red chilli powder if it is not spicy enough. Add a little water if necessary and make a slightly watery paste.<br />4. Lay out the reverse side of a leaf on a hard surface, and spread the besan paste all over it generously. Lay one more leaf over it, and again spread some more paste. Make a layer of 4-5 leaves in this manner.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN7FoPV0oEy2yWVnbusu_ZO3PgdK6y90gYat3X2MTQOpRtbevFd_g1YkaFkBNI74rUXVq_OtIlum71QCs-IpUN7ig_SZaM4UdByX9L2SU8fj-Yv-zu1WV-7UbH64zgwYXbF5Tj4JRah2o7/s1600/Aamby+valley+085.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjN7FoPV0oEy2yWVnbusu_ZO3PgdK6y90gYat3X2MTQOpRtbevFd_g1YkaFkBNI74rUXVq_OtIlum71QCs-IpUN7ig_SZaM4UdByX9L2SU8fj-Yv-zu1WV-7UbH64zgwYXbF5Tj4JRah2o7/s400/Aamby+valley+085.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5503349702459943714" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioqwqMc5SQxV8EmoDtOGYHf34BVJuxOPiUmBbcHbmwNxEDWl0F9SIfTZoLOE_LejZrxaVdT3nAt7FuFZM5BvonQg5iHYR2beG7xa11QCe3lSNZZl2xVyON5dQiQnPyGYn3UYxXgAulM1j2/s1600/Aamby+valley+086.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEioqwqMc5SQxV8EmoDtOGYHf34BVJuxOPiUmBbcHbmwNxEDWl0F9SIfTZoLOE_LejZrxaVdT3nAt7FuFZM5BvonQg5iHYR2beG7xa11QCe3lSNZZl2xVyON5dQiQnPyGYn3UYxXgAulM1j2/s400/Aamby+valley+086.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5503350155353523778" /></a><br /><br /><br />5. Fold in the sides of all leaves together. Then, roll up all leaves together. <br />6. Roll up all the leaves in this manner.<br />7. Grease a plate with a little oil and place the rolls on it.<br />8. Pressure cook with whistle for about 3-4 whistles.<br />9. Once the steam escapes, remove the rolls and let them cool. Cut them approximately equal, small pieces.<br />10. Heat a little oil in a kadhai and add hing powder and mustard seeds. Allow the mustard seeds to splutter. Add the paatra pieces and cook for a while, till the pieces become a little crisp.<br />11. Garnish with finely chopped coriander leaves and dry, dessicated coconut (Kopra). Tastes nice with tamarind chutney.Priya Iyerhttp://www.blogger.com/profile/14579928775332067837noreply@blogger.com0tag:blogger.com,1999:blog-543225242464931386.post-39775743828676221412010-07-23T22:05:00.000-07:002010-07-23T22:21:19.976-07:00Sabudana Khichdi<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEireUyLuxyMoUCpSjvsZCyBb1OJNumuuW8Hdpxe6dGpCFfZ_j2bSR8H1LajCWpiwZICkK5z5SM9sYeIgl9XuqaQCxK-o8VAdzv4byJwcGjyZusH-hK0i9t5Zjcs0yT7uUUHQe_oXT_uuFio/s1600/Sabudana+Khichdi+004.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEireUyLuxyMoUCpSjvsZCyBb1OJNumuuW8Hdpxe6dGpCFfZ_j2bSR8H1LajCWpiwZICkK5z5SM9sYeIgl9XuqaQCxK-o8VAdzv4byJwcGjyZusH-hK0i9t5Zjcs0yT7uUUHQe_oXT_uuFio/s400/Sabudana+Khichdi+004.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5497336248265568114" /></a><br /><br />Note: Highly customised to individual tastes<br /><br />For 2 people<br /><br />Ingredients:<br /><br />1) 1 glass sabudana<br />2) Oil<br />3) Mustard seeds <br />4) Hing powder to taste<br />5) Salt to taste<br />6) Turmeric powder to taste<br />7) Lemon juice to taste<br />8) Finely chopped coriander leaves to garnish<br />9) Sugar to taste<br />10) A handful of raw groundnuts<br /><br />Method:<br /><br />1) Soak the sabudana for about 2 to 2-1/2 hours and then wash and put it in a strainer, to drain out the excess water. You can soak the sabudana and then leave it in the strainer overnight, to cook the khichdi the next day. <br />2) After the water has drained out, add salt, sugar and turmeric powder to taste to the sabudana and mix well. Keep aside.<br />3) In a kadhai, without adding oil, dry roast the raw groundnuts till they become a little brown. Then take off from heat and allow to cool. Once cool, remove the skin and grind coarsely in a mixer.<br />4) Mix the groundnut powder well in the sabudana. <br />5) Heat some oil in the kadhai and add hing powder and mustard seeds. Allow to splutter. <br />6) Add the sabudana to the kadhai and mix well. Cook for some time, stirring well. Don't cook for too long, as the sabudana tends to become hard if overcooked.<br />7) Add lemon juice to taste and chopped coriander leaves when almost done and mix well.Priya Iyerhttp://www.blogger.com/profile/14579928775332067837noreply@blogger.com0tag:blogger.com,1999:blog-543225242464931386.post-91072299067206429672010-05-24T05:01:00.000-07:002010-05-24T09:36:16.800-07:00Tawa Pulao<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7V1A9Jsh_nN7d34cka8SNTBPloUA7TfjmR5X5Pt5LJf9spiLCyamQzzRiw4sO6jm9IvXbQvNOKWpP8JGRylIyEMw4FrGwES07yBfxtXFGrv9nsoyKzmsTVLAdXRAJrSd7qLSMAx9Rqlwt/s1600/General+023.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi7V1A9Jsh_nN7d34cka8SNTBPloUA7TfjmR5X5Pt5LJf9spiLCyamQzzRiw4sO6jm9IvXbQvNOKWpP8JGRylIyEMw4FrGwES07yBfxtXFGrv9nsoyKzmsTVLAdXRAJrSd7qLSMAx9Rqlwt/s400/General+023.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5474875688421352450" /></a><br /><br />For two people<br /><br /><span style="font-weight:bold;">Ingredients:</span><br /><br />1) A little piece of ginger<br />2) 7-8 cloves of garlic<br />3) 2 green chillies<br />4) A little oil<br />5) Pav bhaji masala to taste<br />6) Rai<br />7) Hing to taste<br />8) Salt to taste<br />9) Lemon juice to taste<br />10)Turmeric powder to taste<br />11) Coriander leaves, finely chopped<br />12) Tomatoes (finely chopped)<br />13) Capsicum (finely chopped)<br />14) Onion (finely chopped)<br />15) Green peas (half boiled)<br />16) Potatoes (half boiled and finely chopped)<br />17) Beans (half boiled)<br />18) Cabbage (finely chopped)<br />19) Cauliflower florets (half boiled)<br />20) Carrot (half boiled and finely chopped)<br />21) A little red chilli powder to taste (optional)<br />22) 2 cups rice (boiled)<br /><br /><span style="font-weight:bold;">Method:</span><br /><br />1) Grind the ginger, garlic and green chillies to a paste.<br />2) Heat some oil in a kadhai and add rai. Allow it to splutter. Add the hing.<br />3) Add the ginger-garlic paste and cook for a while.<br />4) Add the tomatoes and cook till a little soft.<br />5) Add all the vegetables and mix well. Add water in required quantity. <br />6) Add salt, chilli powder (if needed), pav bhaji masala and turmeric powder to taste. Mix well and cook for a while.<br />7) When it is almost done, add the lemon juice to taste. Mix well and garnish with coriander leaves.Priya Iyerhttp://www.blogger.com/profile/14579928775332067837noreply@blogger.com0tag:blogger.com,1999:blog-543225242464931386.post-12770944995929210692010-04-28T09:32:00.000-07:002010-04-28T09:53:56.133-07:00Paneer BhurjeeI have taken it upon myself to revive this blog once more, and so I am back with something that I tried out in the kitchen recently and loved. It has been a really long time since an update happened here. Not that I haven't cooked at all during this time, but never got around to updating this blog. Hopefully, updates here will happen more frequently.<br /><br />I always used to love Paneer Bhurjee at friends' places and in restaurants, but never tried it out. A couple of days back, I did and loved the result. Here's the recipe, highly customised to the family taste. I would love to know what variations you made, in case you try this out, and how it turned out.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmdbIFNOqbFooV1klCR105tQw0jvVMVnNKcsiomYb6XkoOsMBkiYDLA3veiPR2MP1QcpJTAuvW42tJV6W4HSyQVLNTAssaHtHpqmHkXFIHFjm04uO8Wwl_W_CCb5IFBrsRn3f6gWWhXnl7/s1600/Cooking+007.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgmdbIFNOqbFooV1klCR105tQw0jvVMVnNKcsiomYb6XkoOsMBkiYDLA3veiPR2MP1QcpJTAuvW42tJV6W4HSyQVLNTAssaHtHpqmHkXFIHFjm04uO8Wwl_W_CCb5IFBrsRn3f6gWWhXnl7/s400/Cooking+007.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5465230194894748658" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV4_tE9-eqN-9WXYyFeaKtgiwe3a58LyV7uvvsWhtmpZ0FAOvoQgvZ0FYzSMK4la2VRKBBxbdqZ6TPHq2-72x29AYMiTAv3_QzSnuAYPEVuja6qk5WzN7CUmIiauLoSqbry7VJNDbj0fDx/s1600/Cooking+008.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 225px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjV4_tE9-eqN-9WXYyFeaKtgiwe3a58LyV7uvvsWhtmpZ0FAOvoQgvZ0FYzSMK4la2VRKBBxbdqZ6TPHq2-72x29AYMiTAv3_QzSnuAYPEVuja6qk5WzN7CUmIiauLoSqbry7VJNDbj0fDx/s400/Cooking+008.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5465229608601407010" /></a><br /><br /><br /><strong>Ingredients (for 2 people):</strong><br /><br />100 gm paneer (grated)<br />1 onion (finely chopped)<br />1 capsicum (finely chopped)<br />2 medium sized tomatoes (finely chopped)<br />Coriander leaves (finely chopped)<br />Salt to taste<br />Garam Masala to taste<br />Sugar to taste<br />Chilli powder to taste<br />A little turmeric powder<br />A little oil<br />Hing powder to taste<br />Cumin seeds<br /><br /><strong>Method:</strong><br /><br />1) Heat a little oil in a kadhai and add cumin seeds. Let them splutter.<br />2) Add the hing powder.<br />3) Add the finely chopped onions and cook for a while.<br />4) Add the tomatoes and cook for a while, adding a little water.<br />5) Add the capsicum, salt, garam masala, sugar and turmeric powder to taste. Cook for a while. <br />6) Add the grated paneer and mix well. Cook for a while. Garnish with chopped coriander leaves.<br /><br />Can be eaten with rotis.Priya Iyerhttp://www.blogger.com/profile/14579928775332067837noreply@blogger.com0tag:blogger.com,1999:blog-543225242464931386.post-41407267905182248982008-11-23T18:12:00.000-08:002010-04-28T10:03:50.573-07:00Aloo Methi<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXWfdiOzC7LUB-Mw7a1W7fdCEs-3-sTqkvHeP2raeAI3U2dtHY-ml8BlbO1VMKUx7x5PufoWQ76rcVZ-VguCHMGyRR44_qyvPL_pghs0HbwC_fEA_cvoeMxJCkSUo2xS48McoVYJa6bPTX/s1600-h/cooking+%286%29.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgXWfdiOzC7LUB-Mw7a1W7fdCEs-3-sTqkvHeP2raeAI3U2dtHY-ml8BlbO1VMKUx7x5PufoWQ76rcVZ-VguCHMGyRR44_qyvPL_pghs0HbwC_fEA_cvoeMxJCkSUo2xS48McoVYJa6bPTX/s400/cooking+%286%29.jpg" alt="" id="BLOGGER_PHOTO_ID_5272044267711639714" border="0" /></a><br /><span style="font-weight: bold;">Ingredients (for 2 people) :<br /><br /></span>1) A small bunch of Methi leaves<br />2) 2 medium-sized onions<br />3) 2 medium-sized tomatoes<br />4) 2 medium-sized potatoes<br />5) Sugar to taste<br />6) Salt to taste<br />7) Red chilli powder to taste<br />8) Oil<br />9) Hing to taste<br />10) Turmeric powder to taste<br />11) Mustard seeds<br /><br /><span style="font-weight: bold;">Method:<br /><br /></span>1) Clean and chop the methi leaves into small pieces. Chop the onions, tomatoes and potatoes into small pieces and keep each of them separately.<br />2) Heat some oil in a pressure cooker and add mustard seeds. Allow them to splutter and then add hing.<br />3) Then add the onion and cook for some time.<br />4) Add the tomatoes and cook till they are soft.<br />5) Then add the potatoes and the chopped methi leaves. Add salt, sugar, red chilli powder and turmeric powder to taste. Add water and pressure cook for a while. That's it!<br /><br />Tastes good with chappatis.Priya Iyerhttp://www.blogger.com/profile/14579928775332067837noreply@blogger.com8tag:blogger.com,1999:blog-543225242464931386.post-65580971090660443732008-11-14T07:08:00.001-08:002008-11-14T19:57:24.306-08:00Pani Poori<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5_fseugre4818K3X_dSp-uklw1sVd_2Xx8rqFe3uvZajFUyYAkxyHB_Rqo7kVNGAmPi87jn-W5qOLkE_2Rq95BXSPQ79Q4MA7nN9E1RYvhNBm_PWo7NCA0pjmLCooQwO2ug5db-jhJTG2/s1600-h/palak+paneer+007.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 300px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5_fseugre4818K3X_dSp-uklw1sVd_2Xx8rqFe3uvZajFUyYAkxyHB_Rqo7kVNGAmPi87jn-W5qOLkE_2Rq95BXSPQ79Q4MA7nN9E1RYvhNBm_PWo7NCA0pjmLCooQwO2ug5db-jhJTG2/s400/palak+paneer+007.jpg" alt="" id="BLOGGER_PHOTO_ID_5268530778366067922" border="0" /></a><br /><span style="font-weight: bold;">Ingredients (for 2 people):</span><br /><br />Pooris<br /><span style="font-weight: bold;"><br />For the stuffing:<br /><br /></span>1) 3 large-sized potatoes<br />2) Salt to taste<br />3) Panipoori masala<br />4) Coriander leaves<br />5) A handful of red chana, soaked for more than 12 hours<br /><br /><span style="font-weight: bold;">For the sweet Pani:<br /><br /></span>1) A fairly large-sized ball of tamarind<br />2) Jaggery to taste<br />3) Jeera to taste<br />4) Water as per requirement<br /><br /><span style="font-weight: bold;">For the green Pani:</span><br /><br />1) A bunch of pudina<br />2) A bunch of coriander leaves<br />3) Panipoori masala<br />4) Salt<br />5) 1 lemon<br />6) 2 green chillies<br />7) Water as per requirement<br /><br /><span style="font-weight: bold;">Method:<br /><br /></span>1) Soak the tamarind in water and keep aside. <span style="font-weight: bold;"><br /></span>2) Next is the preparation of the stuffing. Boil the red chana and potatoes in cooker. Chop the coriander into fine pieces and keep aside.<br />3) Make preparations for the green Pani. Chop the green chillies, pudina and coriander leaves and grind together to a paste in mixer. Take this paste in a vessel and add water as per requirement. Add salt and panipoori masala to taste. Add the juice of the lemon (more if required). Stir well and keep aside. Green Pani is ready.<br />4) Now prepare the sweet Pani. Extract the pulp from the soaked tamarind, adding water whenever necessary. Add more water and heat it in a kadhai. Heat till the raw smell goes away, and then add jaggery to taste. While it is simmering, dry grind some jeera in the mixer and add it to the kadhai. Turn off the heat and allow to cool. Sweet Pani is ready.<br />5) Now prepare the stuffing. Peel the boiled potatoes and mash them. Cut the coriander meant for the stuffing finely. In a vessel, add the finely chopped coriander to the mashed potatoes. Add the boiled red channa, salt and panipoori masala. Mix well. The stuffing is ready.<br /><br /><span style="font-weight: bold;">Note:</span><br /><br />1) Tastes awesome when the Pani is chilled for a while before serving.<br />2) This recipe is customised to meet individual tastes.<br /><span style="font-weight: bold;"></span><span style="font-weight: bold;"></span><span style="font-weight: bold;"></span>Priya Iyerhttp://www.blogger.com/profile/14579928775332067837noreply@blogger.com3tag:blogger.com,1999:blog-543225242464931386.post-90330607461717684272008-11-09T08:41:00.000-08:002008-11-09T18:32:44.817-08:00Palak Paneer<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8QkkhvpEzr4BgwuJGMUJN23Q3NQMFd5bz9mJ8tIvnJDLoe19oJH_BqfugMzR5LYJe3_CuQZ9W_vX72L8Wv1FW3n9DgmJqCUu9DItj4lIq4Udhb5x1w4qqZ7-l-sqiplyGKTChkgGFiJSK/s1600-h/palak+paneer+001.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 338px; height: 257px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8QkkhvpEzr4BgwuJGMUJN23Q3NQMFd5bz9mJ8tIvnJDLoe19oJH_BqfugMzR5LYJe3_CuQZ9W_vX72L8Wv1FW3n9DgmJqCUu9DItj4lIq4Udhb5x1w4qqZ7-l-sqiplyGKTChkgGFiJSK/s400/palak+paneer+001.jpg" alt="" id="BLOGGER_PHOTO_ID_5266703532317484706" border="0" /></a><br /><span style="font-weight: bold;">Ingredients: (for 2 people)<br /><span style="font-weight: bold;"><br /></span></span>1) 250 g palak leaves<br />2) 100 g paneer<br />3) 2-3 medium-sized onions<br />4) 2-3 medium-sized tomatoes<br />5) A small piece of ginger<br />6) A few cloves of garlic<br />7) 2-3 green chillies<br />8) Oil<br />9) Salt to taste<br />10) Sugar to taste<br />11) Mustard seeds<br />12) A pinch of hing<br />13) A bit of turmeric powder<br />14) 1 tablespoon milk<br />15) 2 tablespoons curd<br />16) A bunch of coriander<br /><span style="font-weight: bold;"><span style="font-weight: bold;"><br /></span>Method:<br /><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><br /></span></span></span></span><span>1) </span><span>Wash and </span><span>cut palak leaves into small pieces. Boil the palak and keep aside.</span><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><br /></span></span></span></span><span>2) </span><span>Cut the paneer into small cubes. Heat a little oil and a kadhai and fry the paneer pieces. Keep aside.<br />3) Cut the tomatoes and green chillies into medium-sized pieces. Take the skin off the garlic and ginger and cut into pieces. Chop the coriander. In a mixer, first grind the ginger, green chillies and garlic to a coarse paste. Then add the chopped coriander (keeping aside a small part for garnishing), tomatoes and onions and grind to a fine paste. Keep aside.<br />4) Heat the left-over oil after frying the paneer and add some mustard seeds and a pinch of hing. Let the mustard splutter.<br /></span><span>5) Add the ginger-garlic-tomato-onion-chilly-coriander paste and cook for a while till the raw smell goes away.<br />6) Add the boiled palak and mix well.<br />7) Add salt, sugar and turmeric to taste. Mix well.<br />8) Add the milk and curd and mix well.<br />9) Add the fried paneer cubes and mix well. Let it cook for some time and then take off heat.<br /></span><span>10) Decorate with chopped coriander leaves. </span><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><span style="font-weight: bold;"><br /></span></span></span><br /></span><span style="font-weight: bold;">Note: </span><span>1) Highly customised to suit individual tastes :)<br /> 2) Ideal for serving </span><span>with chappatis.</span><span style="font-weight: bold;"><br /><br /></span>Priya Iyerhttp://www.blogger.com/profile/14579928775332067837noreply@blogger.com2tag:blogger.com,1999:blog-543225242464931386.post-68866585339319268972008-04-12T22:16:00.000-07:002008-04-13T08:34:00.075-07:00Mango-neem pacchadi<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlX0Z-s9CbtN9CrVu9vyOiMbmbd3Y1YzPG9xbD_p4-Q5i_HlopwOUyVxSYqFOc0nfQWjk6CwbPbOjT7IztbjUkP2yl3Lpv6Ctf6HxngXqvEiZNEVvLchtTa0aNVN8KRr51pXM86qR1ogqQ/s1600-h/priya+003.jpg"><img id="BLOGGER_PHOTO_ID_5188750647816263122" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlX0Z-s9CbtN9CrVu9vyOiMbmbd3Y1YzPG9xbD_p4-Q5i_HlopwOUyVxSYqFOc0nfQWjk6CwbPbOjT7IztbjUkP2yl3Lpv6Ctf6HxngXqvEiZNEVvLchtTa0aNVN8KRr51pXM86qR1ogqQ/s400/priya+003.jpg" border="0" /></a><br /><div><strong>Ingredients (for 2 people)</strong><br /></div><p>1) A little oil</p><p>2) Mustard seeds</p><p>3) 1-2 dry, red chillies</p><p>4) 2 raw mangoes, peeled and grated</p><p>5) Fresh/dry neem flowers</p><p>6) Jaggery to taste</p><p>7) Salt to taste</p><p><strong>Method:</strong></p><p>1) Heat the oil in a kadhai, and add the mustard seeds. Allow them to splutter. Then break the dry, red chillies into pieces and add. Fry it for a short while.</p><p>2) Add the grated mango and neem flowers. Roast for a while.</p><p>3) Add some water, cover the kadhai with a plate and cook till the mango becomes soft. Cook till the mixture is in the form of a watery lump.</p><p>4) Add a pinch of salt, and crushed jaggery to taste. Mix well till the jaggery dissolves.</p><p>Traditionally made in Tamilian households on the eve of Tamil New Year, this Pacchadi is a mixture of sweet, sour, bitter, and hot - symbolising the way life should be, with a little bit of each. It can be eaten either hot or cold.</p>Priya Iyerhttp://www.blogger.com/profile/14579928775332067837noreply@blogger.com2tag:blogger.com,1999:blog-543225242464931386.post-77888127702865609002008-03-23T03:15:00.000-07:002008-03-23T04:05:28.732-07:00KhamanI am back to the kitchen after a loooooooooooooong time, with Khaman. This is a Gujarati dish, one of my favourites. The recipe has been altered a bit, so as to suit my taste and to make it healthier. Here goes:<br /><br /><div></div><div><strong><u></u></strong></div><div><strong><u>Ingredients (for 2 people)</u></strong></div><div><strong><u></u></strong> </div><div>1) 1 cup besan</div><div>2) Salt to taste</div><div>3) Sugar to taste</div><div>4) Curd</div><div>5) Juice of 1 lemon</div><div>6) 2 teaspoons Eno fruit salt (plain)</div><div>7) Coriander leaves to garnish, chopped</div><div>8) A bit of oil</div><div>7) Green chillies, chopped, to garnish</div><div>8) Hing</div><div>9) Mustard seeds</div><div> </div><div></div><div><strong><u></u></strong></div><div><strong><u></u></strong></div><div><strong><u>Method:</u></strong></div><div><strong><u></u></strong></div><div>1) Take the besan in a large bowl and add salt and sugar to taste. Add the curd and lemon juice. Add the Eno fruit salt and mix well to make a paste, a bit thicker in consistency than Bajji batter. The paste should taste slightly sour and sweet (pulippu and thidippu konjam thookal). If necessary, add more lemon juice and curd and sugar.</div><div>2) Whisk the paste with hands to make it slightly fluffy. Keep it aside for about 1/2 hour.</div><div>3) After 1/2 hour, grease a deep steel plate and pour this paste into it evenly. Steam in cooker for about 5 minutes without whistle.</div><div>4) Take out the plate. Heat some oil in a kadhai and add mustard seeds. Allow them to splutter. Add the chopped green chillies and fry a bit. </div><div>5) Pour this oil-mustard seeds-green chillies mixture on top of the steamed khaman and cut into square pieces. </div><div>6) Garnish with chopped coriander leaves before serving. Dry coconut (Kopra) can also be used for garnishing.</div><div> </div><div></div><img id="BLOGGER_PHOTO_ID_5180886459200589506" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhsfZlSIO9zcDejtQJ87bNGGGXP3hvhS_EQIeMOa7oJk2O4jIE2C4f_nGkg2GMFK59jbEZb9UEUsRTGBvnMI4aCCSjehGDYmoEGU_jkAWdcu1HgICI2aGpoBzEfYlODLv_hg772X5tKYYug/s400/IMG_0262.jpg" border="0" /><br /><div></div><div>Note: 1) Can be eaten hot or cold as a snack by itself, or can be served with Bombay Chutney and/or Raw Papaya kosamalli. </div><div>2) People who do not like too much of a sweet taste can cut down on the quantity of sugar.</div>Priya Iyerhttp://www.blogger.com/profile/14579928775332067837noreply@blogger.com6tag:blogger.com,1999:blog-543225242464931386.post-15176245727162891882008-02-03T07:39:00.000-08:002008-02-03T08:04:27.370-08:00Paneer sabji<div><strong>Ingredients (for 2 people):</strong></div><div><br />1) 100 grams paneer</div><div><br /><br /></div><div>2) 3 medium-sized tomatoes</div><div><br /><br /></div><div>3) 2 medium-sized onions</div><div><br /><br /></div><div>4) A few cloves of garlic</div><div><br /><br /></div><div>5) Turmeric</div><div><br /><br /></div><div>6) Salt to taste</div><div><br /><br /></div><div>7) Sugar to taste</div><div><br /><br /></div><div>8) Hing</div><div><br /><br /></div><div>9) Mustard seeds</div><div><br /><br /></div><div>10) Oil</div><div><br /><br /></div><div>11) Garam masala to taste</div><div><br /><br /></div><div>12) 3-4 teaspoons of milk</div><div><br /><br /></div><div>13) 3-4 teaspoons of curd</div><div><br /><br /></div><div>14) Coriander to garnish</div><div><br /><br /></div><div></div><div><br /><br /></div><div><strong>Method:</strong></div><div><br /><br /></div><div><strong></strong></div><div><br /><br /></div><div>1) Peel the onions and garlic. Cut the tomatoes and onions into large pieces. Crush the tomatoes, onions, and garlic into a paste in mixer, without adding water. Keep aside.</div><div><br /><br /></div><div>2) Cut the paneer into small cubes. </div><div><br /><br /></div><div>3) Heat some oil in a kadhai and fry the paneer cubes till light brown. Take them out and keep aside.</div><div><br /><br /></div><div>4) Using the same oil, add mustard seeds and hing. Allow the mustard seeds to splutter.</div><div><br /><br /></div><div>5) Add the tomato-garlic-onion gravy and cook for some time, till the raw smell goes away.</div><div><br /><br /></div><div>6) Add salt, sugar, turmeric powder, and garam masala to taste. Mix well.</div><div><br /><br /></div><div>7) Add the fried paneer cubes and stir well.</div><div><br /><br /></div><div>8) Lastly, mix the curd and milk and add to the curry. Mix well and take off from gas.</div><div><br /><br /></div><div>9) Garnish with coriander leaves.</div><br /><br /><div><br /></div><div></div><img id="BLOGGER_PHOTO_ID_5162784974620799858" style="DISPLAY: block; MARGIN: 0px auto 10px; CURSOR: hand; TEXT-ALIGN: center" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwbsI8idCURROVbixvqu9Aaha0DIgqAlz7NuSlRoipdbJ-tq80vcRf_6-Iufv1SNa5D-EBA4vnIdaWeNLupartYgMvKMWk1gHxHN5SIsS7Sbr7NScEd1kUWHjILyUdNBsQXzSpWvd82koo/s400/IMG_0234.jpg" border="0" /><br /><div></div><div></div><br /><div>Ideal for serving with chappatis.</div>Priya Iyerhttp://www.blogger.com/profile/14579928775332067837noreply@blogger.com9